Serving Soda: November 19, 2014
apple ginger bourbon fizz
(from The Messy Baker)
ingredients:
1 ounce bourbon
1/2 tablespoon apple butter
4 ounces ginger beer
lime wedges
ice
directions:
Add ice, bourbon, and apple butter to a cocktail shaker. Give it a few good shakes. Pour over ice.
Top with ginger beer and a lime wedge.
(from The Messy Baker)
ingredients:
1 ounce bourbon
1/2 tablespoon apple butter
4 ounces ginger beer
lime wedges
ice
directions:
Add ice, bourbon, and apple butter to a cocktail shaker. Give it a few good shakes. Pour over ice.
Top with ginger beer and a lime wedge.
7-Up Biscuits
Ingredients
- 2 cups Bisquick
- ½ cup sour cream
- ½ cup 7-up
- ¼ teaspoon salt
- ¼ cup butter
- Flour
- Preheat oven to 450 degrees.
- Place butter in a 9-inch square baking pan and place in the oven to melt the butter. Watch it carefully as the butter will burn quickly and easily.
- In a medium bowl, stir the Bisquick and sour cream together. Slowly pour in 7-up. Add salt.
- Spread a thin coating of flour on a large piece of parchment paper or your counter. Coat your hands with flour and sprinkle some on top of the dough.
- Shape into approximately a 9-inch square. Do not knead. Dough will be very wet and hard to work with. You will think the whole thing is going to turn into a hot mess, but it won't (truth).
- At this point you can cut into individual square biscuits and place in the prepared pan on top of melted butter. But I just place the dough in the pan as 1 piece and cut into biscuits once cooked.
- Bake for 8-12 minutes. Cut into 12 squares.
![Picture](/uploads/3/9/1/6/3916068/6708489.jpg?162)
Gingerale Glazed Carrots
Ingredients
1 pound carrots, approximately 7 medium, peeled and cut on the bias 1/4-inch thick
1 ounce (2 tablespoons) unsalted butter
Heavy pinch kosher salt
1 cup good-quality ginger ale ( I use a brand called Fever Tree to avoid high fructose corn syrup)
1/2 teaspoon chili powder
1 tablespoon chopped fresh parsley leaves
Directions
Recipe courtesy Alton Brown, 2005
Read more at: http://www.foodnetwork.com/recipes/alton-brown/glazed-carrots-recipe.print.html?oc=linkback
Ingredients
1 pound carrots, approximately 7 medium, peeled and cut on the bias 1/4-inch thick
1 ounce (2 tablespoons) unsalted butter
Heavy pinch kosher salt
1 cup good-quality ginger ale ( I use a brand called Fever Tree to avoid high fructose corn syrup)
1/2 teaspoon chili powder
1 tablespoon chopped fresh parsley leaves
Directions
- In a 12-inch saute pan over medium heat, combine the carrots, butter, salt and ginger ale.
- Cover and bring to a simmer.
- Once simmering, remove the lid, stir, and reduce the heat to low.
- Cover again and cook for 5 minutes. Remove the lid, add the chili powder and increase the heat to high.
- Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately 4 to 5 minutes.
- Pour into a serving dish and sprinkle with the parsley. Serve immediately.
Recipe courtesy Alton Brown, 2005
Read more at: http://www.foodnetwork.com/recipes/alton-brown/glazed-carrots-recipe.print.html?oc=linkback
Dr. Pepper Brisket (from Homesick Texan)
1 brisket, first cut (I used about a 2 pound brisket)
1 tablespoon kosher salt
1 tablespoon black pepper
1/2 small onion, chopped
4 cloves garlic, chopped
2 chipotle chiles in adobo sauce
1/2 cup Dr Pepper, not diet (I used more--about a cup)
1 cup ketchup
2 tablespoons yellow mustard
1 tablespoon molasses
1 teaspoon Worcestershire
2 teaspoons smoked paprika
Pinch of ground cloves
Cilantro
Jalapeños
Tortillas
Tomatillo salsa
Sprinkle the brisket on both sides with salt and pepper, place in a roasting pan fat side up, and allow to come to room temperature.
To make the sauce, place in a blender or food processor the onion, garlic, chipotle chiles, 1/4 cup of the Dr Pepper, ketchup, mustard, molasses, Worcestershire, smoked paprika, and ground cloves. Puree until smooth, and add salt and pepper to taste.
Preheat the oven to 250°F. Lift up the brisket and pour half the sauce into the bottom of the pan. Place the brisket, fat side up, on top of the sauce, pour in the remaining 1/4 cup of Dr Pepper, then pour the rest of the sauce over the brisket.
Cover the pan tightly with foil. Place the pan in the oven and cook one hour and fifteen minutes per pound. At this point, you’ll want to test it to see if it’s fork tender. To do this, remove the pan from the oven and carefully pull back the foil as a lot of steam will escape. If you can easily stick a fork into then it’s done. If not, continue to cook it covered until it is fork tender, checking it every 20 minutes.
Once done, remove the pan from the oven, peel back the foil, and gently lift the brisket out of the pan into a large mixing bowl or baking dish, so when you shred it you won’t lose any juices. Allow the brisket to rest for 30 minutes.
Meanwhile, pour the pan juices from the roasting pan into a pot, turn the heat up to high and reduce in half, about 20 to 30 minutes. (If you have a splatter guard, I recommend using it. Also, I don’t strain the fat, but feel free to do this if you prefer.)
Once the pan juices have reduced and the brisket has rested, shred the brisket in the large bowl with two forks. Pour the sauce over the brisket and toss well to combine. Add salt and pepper to taste.
Serve the pulled brisket with warm tortillas, cilantro, chopped onions (use the remaining half of that onion you used for the barbecue sauce), chopped jalapeños, and tomatillo salsa.
1 brisket, first cut (I used about a 2 pound brisket)
1 tablespoon kosher salt
1 tablespoon black pepper
1/2 small onion, chopped
4 cloves garlic, chopped
2 chipotle chiles in adobo sauce
1/2 cup Dr Pepper, not diet (I used more--about a cup)
1 cup ketchup
2 tablespoons yellow mustard
1 tablespoon molasses
1 teaspoon Worcestershire
2 teaspoons smoked paprika
Pinch of ground cloves
Cilantro
Jalapeños
Tortillas
Tomatillo salsa
Sprinkle the brisket on both sides with salt and pepper, place in a roasting pan fat side up, and allow to come to room temperature.
To make the sauce, place in a blender or food processor the onion, garlic, chipotle chiles, 1/4 cup of the Dr Pepper, ketchup, mustard, molasses, Worcestershire, smoked paprika, and ground cloves. Puree until smooth, and add salt and pepper to taste.
Preheat the oven to 250°F. Lift up the brisket and pour half the sauce into the bottom of the pan. Place the brisket, fat side up, on top of the sauce, pour in the remaining 1/4 cup of Dr Pepper, then pour the rest of the sauce over the brisket.
Cover the pan tightly with foil. Place the pan in the oven and cook one hour and fifteen minutes per pound. At this point, you’ll want to test it to see if it’s fork tender. To do this, remove the pan from the oven and carefully pull back the foil as a lot of steam will escape. If you can easily stick a fork into then it’s done. If not, continue to cook it covered until it is fork tender, checking it every 20 minutes.
Once done, remove the pan from the oven, peel back the foil, and gently lift the brisket out of the pan into a large mixing bowl or baking dish, so when you shred it you won’t lose any juices. Allow the brisket to rest for 30 minutes.
Meanwhile, pour the pan juices from the roasting pan into a pot, turn the heat up to high and reduce in half, about 20 to 30 minutes. (If you have a splatter guard, I recommend using it. Also, I don’t strain the fat, but feel free to do this if you prefer.)
Once the pan juices have reduced and the brisket has rested, shred the brisket in the large bowl with two forks. Pour the sauce over the brisket and toss well to combine. Add salt and pepper to taste.
Serve the pulled brisket with warm tortillas, cilantro, chopped onions (use the remaining half of that onion you used for the barbecue sauce), chopped jalapeños, and tomatillo salsa.
ROOT BEER FLOAT CAKE
(from http://www.browneyedbaker.com/root-beer-float-cake/)
yield: One 10-inch bundt cake
prep time: 30 minutes
cook time: 35 to 40 minutes
total time: 1 hour 10 minutes
For the Root Beer Bundt Cake:
2 cups root beer (do not use diet root beer)
1 cup dark unsweetened cocoa powder
½ cup (4 ounces) unsalted butter, cut into 1-inch pieces
1¼ cups granulated sugar
½ cup dark brown sugar
2 cups all-purpose flour
1¼ teaspoons baking soda
1 teaspoon salt
2 eggs
For the Root Beer Fudge Frosting (I didn't make this, and it was definitely rich and delicious enough!):
2 ounces dark chocolate, melted and cooled slightly
½ cup (4 ounces) unsalted butter, softened
1 teaspoon salt
¼ cup root beer
2/3 cup dark unsweetened cocoa powder
2½ cups powdered sugar
DIRECTIONS:1. Preheat oven to 325 degrees F*. Generously spray the inside of a 10-inch bundt pan with nonstick cooking spray, or butter the pan and dust with flour, shaking out the excess flour; set aside.
2. In a medium saucepan, heat the root beer, cocoa powder and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from the heat and let cool.
3. In a medium bowl, whisk the flour, baking soda and salt together.
4. In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy, which is okay. Do not overbeat it, as it could cause the cake to be tough.
5. Pour the batter into the prepared pan and bake for 35 to 40 minutes, rotating the pan halfway through the baking time, until a small sharp knife inserted into the cake comes out clean. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto the rack.
6. To make the Root Beer Fudge Frosting, put all of the ingredients in a food processor. Pulse in short bursts until the frosting is shiny and satiny, scraping the sides of the food processor a couple of times. (If you don't have a food processor, simply throw it all into the bowl of a stand mixer or a large bowl using a hand mixer and mix on medium-low until combined and satiny smooth.)
7. Use a spatula to spread the fudge frosting over the cake in a thick layer. Let the frosting set before serving. Store leftovers wrapped well or in an airtight container at room temperature.
*Note: If you are using a dark, nonstick pan, heat the oven to 300 degrees F.
(Recipe adapted from Baked: New Frontiers in Baking)
(from http://www.browneyedbaker.com/root-beer-float-cake/)
yield: One 10-inch bundt cake
prep time: 30 minutes
cook time: 35 to 40 minutes
total time: 1 hour 10 minutes
For the Root Beer Bundt Cake:
2 cups root beer (do not use diet root beer)
1 cup dark unsweetened cocoa powder
½ cup (4 ounces) unsalted butter, cut into 1-inch pieces
1¼ cups granulated sugar
½ cup dark brown sugar
2 cups all-purpose flour
1¼ teaspoons baking soda
1 teaspoon salt
2 eggs
For the Root Beer Fudge Frosting (I didn't make this, and it was definitely rich and delicious enough!):
2 ounces dark chocolate, melted and cooled slightly
½ cup (4 ounces) unsalted butter, softened
1 teaspoon salt
¼ cup root beer
2/3 cup dark unsweetened cocoa powder
2½ cups powdered sugar
DIRECTIONS:1. Preheat oven to 325 degrees F*. Generously spray the inside of a 10-inch bundt pan with nonstick cooking spray, or butter the pan and dust with flour, shaking out the excess flour; set aside.
2. In a medium saucepan, heat the root beer, cocoa powder and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from the heat and let cool.
3. In a medium bowl, whisk the flour, baking soda and salt together.
4. In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy, which is okay. Do not overbeat it, as it could cause the cake to be tough.
5. Pour the batter into the prepared pan and bake for 35 to 40 minutes, rotating the pan halfway through the baking time, until a small sharp knife inserted into the cake comes out clean. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto the rack.
6. To make the Root Beer Fudge Frosting, put all of the ingredients in a food processor. Pulse in short bursts until the frosting is shiny and satiny, scraping the sides of the food processor a couple of times. (If you don't have a food processor, simply throw it all into the bowl of a stand mixer or a large bowl using a hand mixer and mix on medium-low until combined and satiny smooth.)
7. Use a spatula to spread the fudge frosting over the cake in a thick layer. Let the frosting set before serving. Store leftovers wrapped well or in an airtight container at room temperature.
*Note: If you are using a dark, nonstick pan, heat the oven to 300 degrees F.
(Recipe adapted from Baked: New Frontiers in Baking)