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Hot and Tangy Mustard
Recipe fro Sunset

1/2 cup Colman's dry mustard
1/2 cup white wine vinegar
1 large egg
1/4 cup sugar
1 teaspoon cornstarch
1/2 teaspoon salt

1. Whisk together dry mustard and vinegar in a medium metal bowl until smooth. Chill, covered, overnight.
 Bring a medium saucepan filled with 1 inch water to a simmer. To bowl of vinegary mustard, whisk in 1/4 cup water, egg, sugar, cornstarch, and salt. Set bowl over simmering water and cook, whisking constantly, until mustard thickens, 2 to 3 minutes. Remove from heat, whisk for a minute, and then let cool.


http://www.savoryspiceshop.com/recipes/ghost-pepper-salted-guinness-pretzels.html
Salted with kosher salt, and some additionally sprinkled with a very small amount of Ghost Chile Salt.


Guinness Chocolate Mousse

8 oz semi sweet chocolate
1/2 cup butter
1/4 cup powdered sugar
1 tsp Baker's Brew Coffee Spice
3/4 cup Guinness stout
3 x large eggs, separated
1 cup heavy whipping cream

In a small bowl set over a pot of simmering water, or a double-boiler, combine the chocolate, butter, sugar, and Baker’s Brew Coffee Spice. Stir until the chocolate has melted and the mixture is smooth. Stir in the Guinness and whisk in the egg yolks. Remove from heat.

In a small bowl, whip the cream with an electric mixer until soft peaks form. Fold the cream, into the chocolate mixture. With clean beaters,in a medium bowl, beat the egg whites with an electric mixer until stiff peaks form. Fold the whites into the chocolate mixture. Fill wine or shot glasses, parfait bowls, or ramekins and refrigerate. Serve with freshly whipped cream, containing 1 c heavy whipping cream, 1.5 tbls powdered sugar, and a pinch of Baker’s Brew Coffee Spice.
Yields: 8 servings            

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