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In the Oven: Espresso Martini

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For our first recipe in the new year: no need to turn on your ovens to make this after-dinner drink. Posting date is January 13.

Espresso Martini
 
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Yield: 2 martinis
Ingredients
  • 2 espresso beans
  • 2 ounces (2 shots) room-temperature or slightly cold freshly brewed espresso
  • 4 ounces vanilla-flavored vodka
  • 2 ounces coffee-flavored liqueur (such as Kahlúa)
Instructions
  1. Put two martini glasses in the freezer to chill for up to 1 hour.
  2. Put one espresso bean in the bottom of each glass.
  3. Pour the espresso, vodka, and coffee liqueur into a shaker filled with ice and shake vigorously. Strain into the glasses and serve immediately.

 

In the Oven: Baked Brown Cow

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Step away from your ovens, bakers, because we’re making boozy ice cream floats next. Stick with the recipe and use coffee-flavored liqueur, or mix it up. Posting date is May 6!

Baked Brown Cow
 
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Yield: 2 servings
Ingredients
  • 3 ounces dark chocolate (60 to 72% cacao), coarsely chopped
  • ¼ cup plus 1 tablespoon heavy cream
  • 2 huge scoops (about 2 cups) premium vanilla ice cream
  • 2 shots coffee-flavored liqueur (such as Kahlúa)
  • Freshly grated nutmeg
Instructions
  1. Put the chocolate in a small heatproof bowl. In a small pot, bring the cream just to a boil. Immediately pour it over the chocolate. Let the mixture stand for 1 minute, then stir until smooth. Spoon about 2 tablespoons of the chocolate mixture into the bottom of an old fashioned glass. Using the back of the spoon, spread the sauce evenly in the bottom and slightly up the sides of the glass.
  2. Divide the ice cream between the glasses and let stand for about 5 minutes to melt slightly. Pour one shot of Kahlúa over each serving and garnish with a dusting of nutmeg. Serve immediately, with big ol’ spoons.

 

In the Oven: Adult Hot Chocolate

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Next up, more chocolate – but in drinkable form. This one isn’t for the kiddos since it’s got a splash of amaretto in it – but you could always leave it out. Posting date is February 11!

Also note that we’re making vanilla marshmallows after this, so if you like marshmallows in your hot chocolate, you might want to tackle both at once.

Adult Hot Chocolate
 
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Yield: 2 servings
Ingredients
  • 2 ounces good-quality milk chocolate, coarsely chopped
  • 5 ounces good-quality dark chocolate
  • (60 to 72% cacao), coarsely chopped
  • ½ cup boiling water
  • ¾ cup whole milk
  • ¼ cup heavy cream
  • 1 tablespoon maple syrup
  • 2 tablespoons amaretto liqueur
  • Simple Vanilla Bean Whipped Cream (page 103), optional
  • Crushed amaretti cookies, optional
Instructions
  1. Put the chocolates in a small heatproof bowl.
  2. Pour the boiling water over the chocolate, and make sure most of the chocolate is submerged. Let the chocolate sit for 1 minute, then whisk until smooth. Set aside.
  3. In a small saucepan over low heat, bring the milk, cream, and maple syrup just to a simmer. Pour the chocolate mixture into the milk mixture and whisk until combined. Turn the heat up to medium and cook, whisking constantly, until the mixture is just about to boil. Add the amaretto, stir one more time, and ladle into two mugs. Top with whipped cream and crushed amaretti cookies, if desired, and serve immediately.

 

In the Oven: Derby Cookies

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Brown sugar, bourbon, and walnuts! Posting date is May 8.

In the Oven: Derby Cookies
 
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Yield: 36-40 cookies
Ingredients
  • 3½ ounces (100 g) walnuts (about 1 cup), toasted
  • 2 cups plus 2 tablespoons (270 g) all-purpose flour
  • ½ teaspoon kosher salt
  • 8 ounces (2 sticks/225 g) unsalted butter, softened, cut into cubes
  • 2 tablespoons good-quality Kentucky bourbon
  • 1 tablespoon pure vanilla extract
  • ½ cup (110 g) firmly packed dark brown sugar
  • ½ cup (120 g) bourbon sugar (see sidebar) or raw or demerara sugar
  • ¾ cup (85 g) confectioners’ sugar (optional)
Instructions
  1. In the bowl of a food processor, process the walnuts until almost all are finely ground but some remain coarse.
  2. In a medium bowl, whisk the flour and salt. Set aside.
  3. In the bowl of a standing mixer fitted with the paddle attachment, mix together the butter, bourbon, and vanilla on medium speed until smooth and combined. Add the brown sugar and beat again until the mixture is well combined and light, 3 to 4 minutes. Add the flour mixture and beat on low speed until just combined. Turn the mixer to the lowest speed and add the nuts; mix for 15 seconds. Remove the mixing bowl from the mixer and finish incorporating the nuts with a wooden spoon.
  4. Line a baking sheet with parchment paper.
  5. Using a small ice-cream scoop with a release mechanism (or a small spoon and your hands), form balls from tablespoons of dough and place them on the prepared baking sheet about ½ inch (12 mm) apart. More than likely, you should be able to fit all of the balls on one half sheet baking pan; the dough does not really spread during baking. Freeze the balls until firm, about 30 minutes.
  6. Preheat the oven to 350°F (175°C).
  7. Remove the balls from the freezer and let sit for 5 minutes. Place the bourbon sugar in a wide shallow bowl. Roll the balls in the sugar to coat them completely, applying pressure as needed to make the sugar stick, and place them back on the baking sheet. Bake just until the balls start to color, 12 to 14 minutes. Remove the baking sheet from the oven and let them cool for about 10 minutes.
  8. If using, sift the confectioners’ sugar into a wide shallow bowl. Roll the balls in the sugar and place then on a cool surface. Let the balls cool completely and sprinkle them again with more of the confectioners’ sugar right before serving.
Bourbon sugar two ways
  1. Vanilla bourbon sugar is addictive. Use the leftovers to finsih other desserts, to stir into coffee, and to make assorted fancy cocktails.
  2. Quick and Dirty Bourbon Sugar: Place 5 cup (120 g) raw or demerara sugar in a ceramic canister that has an accompanying lid (or use a small bowl covered with a small plate). Add ½ teaspoon bourbon, cover with the lid, and shake vigorously until well combined. Wait at least 30 minutes for the flavor to develop before using.
  3. Slow and Steady Vanilla Bourbon Sugar: Place 1 cup (240 g) raw or demerara sugar in a canister that has an accompanying lid. Split a vanilla bean lengthwise and stick the vanilla bean halves into the sugar. Drizzle the sugar with 2 teaspoons of bourbon, and top with 1 more cup (240 g) raw or demerara sugar. Cover the canister and shake like crazy. Place the canister in a dark, cool place and wait about a week for the flavors to fully develop.
Notes
How to store: The cookies will keep in an airtight container for up to 5 days.