Oh. My. God. Did I just create the best Thanksgiving dressing ever? Why yes, yes I did. You’re welcome. I got all the flavors of classic dressing (that’s stuffing to you Northerners)—onion, celery, sage—and suspended them in a creamy one-pan cornbread. With this recipe, I’ve saved you the step of baking a whole loaf of cornbread just to crumble into a side dish. Anything I can do to make your home cooking easier and tastier, I’ll do. This just saved you a whole lotta time on Thanksgiving and it’s gonna get you a whole lotta praise.
Most countries have their own version of rice pudding, and this has a bit of a Scandinavian vibe, with the inclusion of cardamom, a favorite Nordic spice.
This recipe is adapted from Ruby Punch, a recipe that cocktail historian David Wondrich found in Jerry Thomas’s Bar-Tenders Guide from 1862 (but can trace back even further) and which he describes as “a plush and seductive punch that practically drinks itself”. He’s not wrong. It features a seriously tasty combination of black tea, ruby port, lemon, and a funky rum-esque liquor called Batavia Arrack. In its original form (not clarified with milk) the tannins from the black tea and port provide grip and add texture, not to mention deep, inky color. After clarifying with milk the result is full bodied, but silky smooth with a rosé-like color and fruitiness. This is my personal favorite milk punch recipe.
This recipe is based off of the oldest known written recipe for milk punch (which I found in cocktail historian David Wondrich’s book Punch). The original features a simple combination of brandy, lemon zest and juice, sugar, and water and is clarified with scalded milk. My adaptations to Mary’s original recipe are few: I use cold milk in place of hot, add orange peel and orange juice to the lemon for a more complex citrus flavor, and scale it down to make one quart (the original makes about twelve 750-milliliter bottles). The finished drink is bright and clean with limoncello-like lemon (and orange) intensity, and the whey that remains after clarification provides velvety body.
Scotch eggs are pub snacks. Cut in half, fresh from the fryer, egg yolk gently relenting, they are beautiful.
I started thinking about about the waste from coffee because in a restaurant people drink a lot of coffee; you can end up throwing away a lot of coffee grounds. We decided to start cooking with used coffee grounds, and the dishes we came up with tasted just as good - with a rich dark coffee - as they would have using fresh coffee grounds. Just store the ground in the refrigerator in a sealed plastic container with enough space for air circulation.
Baked in butter and then crowned with more of it, this puffy golden pancake is similar to a popover in texture with a moist eggy interior and crispy outside. And good for breakfast or dessert, depending how you top it.
Ingredients
You can never have enough chocolate, so we’ve also included an egg-based chocolate ice cream recipe for you.
Bryan won’t stand for untweaked chocolate—it has to be smoky, or spicy, or salty—so for this particular recipe, we went spicy.