Ingredients: 1 cup unsalted butter, at room temp 1 cup white sugar 1 cup brown sugar 2 eggs ½ cup Guinness 2½ cups flour ⅔ cup cocoa 1 tsp baking soda ½ tsp salt For the Irish buttercream frosting: 4 cups powdered sugar 2 sticks unsalted butter, at room temp 3 Tbsp Bailey’s Irish cream 2 Tbsp milk Method: Preheat oven to 350F. Mix the cream, butter, sugar, eggs and Guinness in a mixer, on medium, until light and fluffy. In a separate bowl, sift together the flour, cocoa, baking soda, salt. Add the flour mixture by the tablespoon to the sugar, egg and Guinness mixture. Mix at a medium speed until it comes together. Refrigerate for one hour. Drop a heaped tablespoon onto cookie sheets. Back for 13 minutes. Take out of oven and let them rest. Place all the frosting ingredients into a mixer and beat until light and fluffy. Spread on cooled cookies. (via Chocolate Guinness cookies with Bailey’s frosting recipe - IrishCentral.com)
(via My Recipe Magic)
Caramel Pear Upside Down Cake Serves 8
For the cake:
2 to 3 ripe pears
11 tablespoons unsalted butter, divided
1 1/4 cups brown sugar, divided
1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cardamom
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/4 cup sugar
1 1/2 teaspoons vanilla extract
2 large eggs
1/2 cup buttermilk For the cinnamon butterscotch:
4 tablespoon unsalted butter
3/4 cup brown sugar
1 1/2 teaspoon cinnamon
1/2 cup heavy cream, divided
1/2 teaspoon vanilla extract
1/4 teaspoon salt, or to taste For the whipped cream:
2 cups cold heavy whipping cream
1/4 cup granulated sugar
1 teaspoon vanilla extract
3/4 teaspoon ground cardamom, or to taste
Preheat oven to 350°F. Sift together the dry ingredients for the cake and set aside. Peal and core the pears. Slice into thin wedges, about 1/4” thick. Place 3 tablespoons butter and 3/4 cup brown sugar in a 12-inch ovenproof skillet over medium-high heat. Stir until sugar starts to dissolve. Simmer over low heat, undisturbed, until thick and caramel-y, about 3 minutes. Remove from heat. Carefully arrange the pear slices on top of the caramel in a fan. Add more pears to the center of the skillet to cover the entire surface if needed. Cream the remaining 8 tablespoons of butter, 1/2 cup brown sugar, and 1/4 cup granulated sugar together with an electric mixer. Scrape down the sides and bottom of the bowl. With the mixer on low, add in the vanilla and eggs, one at a time. Alternating between dry and wet, mix in the flour mixture and buttermilk in two to three batches. Pour the cake batter on top of the pears in the skillet. With a small off-set spatula, smooth the batter over the pears. Bake about 25 to 40 (depending how large your skillet is) or until a toothpick inserted into the cake comes out clean. Let cake cool on a wire rack for 15 minutes. Place a cake plate or cutting board on top of the skillet. Carefully, using oven mitts, flip the skillet over and invert the cake onto the plate. To make the cinnamon butterscotch, place the butter, sugar, cinnamon, and 1/4 cup of cream in a saucepan over medium heat. Stir until butter melts and sugar dissolves. Let come to a gentle boil and cook for 5 minutes. Remove from heat. While whisking, pour in the remaining cream and vanilla. Add salt to taste. Before serving, whip the cream with an electric mixer. Once the cream begins to thicken, add in the sugar, vanilla, and cardamom. Whip until medium-stiff peaks. Do not over beat. Serve the cake topped with the whipped cream and a drizzle of butterscotch. Recipe Notes (via Recipe: Caramel-Pear Upside Down Cake — Recipes from The Kitchn | The Kitchn)
Juice and zest of 4 lemons, plus 2 whole lemons
5 sprigs fresh rosemary, finely chopped
5 sprigs fresh sage, finely chopped
3 cloves garlic, smashed and finely chopped
1/2 teaspoon crushed red pepper
Extra-virgin olive oil
8 chicken thighs, trimmed of excess fat
Flank steak proved to be the best cut of meat for our Thai Grilled-Beef Salad recipe. We grilled the steak over a modified two-level fire, a high-heat grilling method that charred the beef but kept the inside medium-rare. For our Thai Grilled-Beef Salad’s dressing, we used a base of fish sauce, lime juice, sugar, and water, and then added a Thai chile and a mix of toasted cayenne and paprika, which added earthy, fruity red pepper flavor. We also made our own toasted rice powder, a traditional ingredient in Thai Grilled-Beef Salad recipes.
Serves 4 to 6 Serve with steamed jasmine rice, if desired, although any style of white rice can be used. Don’t skip the toasted rice: It’s integral to the texture and flavor of the dish. If a fresh Thai chile is unavailable, substitute half of a serrano chile. INGREDIENTS 1 teaspoon sweet paprika
1 teaspoon cayenne pepper
1 tablespoon white rice
3 tablespoons lime juice (2 limes)
2 tablespoons fish sauce
2 tablespoons water
1/2 teaspoon sugar
1 (1 1/2 pound) flank steak, trimmed
Salt and white pepper, coarsely ground
4 shallots, sliced thin
1 1/2 cups fresh mint leaves, torn
1 1/2 cups fresh cilantro leaves
1 Thai chile, stemmed and sliced thin into rounds
1 seedless English cucumber, sliced 1/4 inch thick on bias
1. Heat paprika and cayenne in 8-inch skillet over medium heat; cook, shaking pan, until fragrant, about 1 minute. Transfer to small bowl. Return now-empty skillet to medium-high heat, add rice, and toast, stirring frequently, until deep golden brown, about 5 minutes. Transfer to second small bowl and cool for 5 minutes. Grind rice with spice grinder, mini food processor, or mortar and pestle until it resembles fine meal, 10 to 30 seconds (you should have about 1 tablespoon rice powder). 2. Whisk lime juice, fish sauce, water, sugar, and 1/4 teaspoon toasted paprika mixture in large bowl and set aside. 3a. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. 3b. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s). 4. Clean and oil cooking grate. Season steak with salt and white pepper. Place steak over hot part of grill and cook until beginning to char and beads of moisture appear on outer edges of meat, 5 to 6 minutes. Flip steak and continue to cook on second side until charred and center registers 125 degrees, about 5 minutes longer. Transfer to plate, tent loosely with aluminum foil, and let rest for 5 to 10 minutes (or allow to cool to room temperature, about 1 hour). 5. Slice meat, against grain, on bias into 1/4-inch-thick slices. Transfer sliced steak to bowl with fish sauce mixture. Add shallots, mint, cilantro, chile, and half of rice powder; toss to combine. Transfer to platter lined with cucumber slices. Serve, passing remaining rice powder and toasted paprika mixture separately. TECHNIQUE UNBEADABLE THAI TRICK: KNOWING WHEN TO FLIP This salad’s Thai name, nam tok (literally “water falling”), refers to the beads of moisture that form on the surface of the steak as it cooks—an age-old Thai cookery clue that the meat is ready to be flipped. While this method sounded imprecise, during testing I found it to be a surprisingly accurate gauge of when the flank steak is halfway done. Here’s why: As this steak’s interior gets hotter, its tightly packed fibers contract and release some of their interior moisture, which the fire’s heat then pushes to the meat’s surface. When turned at this point and cooked for an equal amount of time on the second side, the steak emerged deeply charred on the outside and medium-rare within. (Note: We do not recommend this technique across the board for steaks; since the thickness and density of the meat fibers vary from cut to cut, the time it takes for heat to penetrate and for beads of moisture to be pushed to the meat’s surface differs.) TIME TO FLIP For perfectly cooked meat, flip the steak when beads of moisture appear on its surface. (via Thai Grilled-Beef Salad Recipe - America’s Test Kitchen)
Chicken usually requires a two-stage grilling process to prevent the high-fat skin from flaring up and causing off-flavors: low heat first to gently render fat, and high heat to finish cooking, char the meat, and crisp the skin. In this recipe, we skip the rendering step by removing the skin from a butterflied chicken. We then brine it in a sugar and salt solution, cut deep channels in the meat, and rub it with a lemon and herb mixture. The skinless bird can be placed directly over high heat to cook quickly without fear of fire. A flavorful basting sauce keeps the surface moist and tender, and charred lemon wedges boost the flavor of each portion.
For a better grip, use a paper towel to grasp the skin when removing it from the chicken.
1 (3 1/2-to 4-pound) whole chicken, giblets discarded
3/4 cup sugar
Salt and pepper
1 tablespoon vegetable oil
2 teaspoons minced fresh rosemary
1 1/2 teaspoons Dijon mustard
2 tablespoons unsalted butter
1. With chicken breast side down, using kitchen shears, cut through bones on either side of backbone; discard backbone. Flip chicken over and press on breastbone to flatten. Using fingers and shears, peel skin off chicken, leaving skin on wings.
2. Tuck wings behind back. Turn legs so drumsticks face inward toward breasts. Using chef’s knife, cut ½-inch-deep slits, spaced ½ inch apart, in breasts and legs. Insert skewer through thigh of 1 leg, into bottom of breast, and through thigh of second leg. Insert second skewer, about 1 inch lower, through thigh and drumstick of 1 leg and then through thigh and drumstick of second leg.
3. Dissolve sugar and ¾ cup salt in 3 quarts cold water in large, wide container. Submerge chicken in brine, cover, and refrigerate for at least 30 minutes or up to 1 hour.
4. Zest lemons (you should have 2 tablespoons grated zest). Juice 1 lemon (you should have 3 tablespoons juice) and quarter remaining lemon lengthwise. Combine zest, oil, 1½ teaspoons rosemary, 1 teaspoon mustard, and ½ teaspoon pepper in small bowl; set aside. Heat butter, remaining ½ teaspoon rosemary, remaining ½ teaspoon mustard, and ½ teaspoon pepper in small saucepan over low heat, stirring occasionally, until butter is melted and ingredients are combined. Remove pan from heat and stir in lemon juice; leave mixture in saucepan.
5. Remove chicken from brine and pat dry with paper towels. With chicken skinned side down, rub ½ teaspoon zest mixture over surface of legs. Flip chicken over and rub remaining zest mixture evenly over entire surface, making sure to work mixture into slits.
6A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.