Month: March 2021

Gold Rush

Gold Rush
 
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Recipe type: Drinks
Prep time: 
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Ingredients
  • 1 oz honey
  • 1 oz hot water
  • 2 oz bourbon
  • 1 oz honey syrup
  • ¾ oz fresh squeezed lemon juice
  • lemon peel
Instructions
  1. Combine the hot water and honey and stir until dissolved (this is enough for 2 cocktails). Let cool.
  2. Fill a large cocktail shaker ½ full of ice cubes.
  3. Add: bourbon, honey syrup, and lemon juice
  4. Cover shaker with smaller tin and shake HARD for 30 seconds
  5. Strain into rocks glass over one large ice cube
  6. Garnish with lemon peel, running the outside along the rim of the glass and twist over the top of the cocktail before placing in glass
  7. Enjoy!

 

Old Fashioned

 

Old Fashioned
 
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Ingredients
  • 1 sugar cube
  • 5-7 drops bitters
  • 3 oz bourbon
  • ice
Instructions
  1. Place one sugar cube in a rocks glass
  2. Douse with bitters of choice (either 5-7 drops from a dropper, or 2-3 dashes from a shaker-style bottle)
  3. Hold the glass with one hand and solidly tap the sugar cube with the muddler until it breaks. Continue to muddle with a push-twist movement until very mashed
  4. Add 3 oz bourbon and stir, stir, stir until sugar begins to dissolve
  5. Add ice cubes to ⅓ full and stir, stir, stir
  6. Add ice cubes to ⅔ full and stir, stir, stir
  7. Fill glass with ice and stir until the glass frosts
  8. Garnish with an orange peel, rubbing the outside of the peel around the rim of the glass and twist over the top of the cocktail before placing in glass
  9. Enjoy!

 

Lasagna Noodles From Scratch

Lasagna Noodles From Scratch
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Cook time: 
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Ingredients
  • 1 cup all-purpose flour
  • 1 cup semolina flour
  • 1 pinch salt
  • 3 large eggs
  • 1 tablespoon olive oil
  • Touch of water (as needed)
Instructions
  1. Add all ingredients into your Kitchen-Aid stand mixer and mix using the dough hook. Process just until the dough forms.
  2. Knead dough by hand about five times or until dough is smooth, a little tacky and ingredients are combined.
  3. Dust the dough and your work surface with semolina as needed to keep dough from becoming too sticky.
  4. Wrap dough in plastic, or if available Kryovak the dough, and allow it to rest in the refrigerator for 1 hour. While the dough is resting, it is a good time to start the sauce.
  5. Roll out dough with a pasta machine or a rolling pin to about ⅛th of an inch thick or the second thinnest setting on your pasta machine.
  6. Don’t worry if your lasagna sheets don’t look like store bought sheets. The thickness of the dough is the important part, not how it looks!
  7. Boil noodles for 1 minute, assemble lasagna as usual.
  8. Bake at 375° (convection) for 25-30 minutes.