Cocktails for Drinkers: Not-Even-Remotely-Artisanal, by Jennifer McCartney

By Jennifer McCartney

The anti-hipster drink ebook, ideal for hipsters and their haters do-it-yourself pineapple-Sriracha syrup, mammoth round ice cubes, gin made up of herbs picked by means of Armenian nuns and distilled with holy water . . . focused on the low low cost of $16 (in Brooklyn dollars). The artisanal cocktail circulation is, let’s face it, now not for everybody. What approximately beverages for the remainder of us? The boozers who simply desire a reliable, stiff cocktail we will make at domestic after an afternoon at paintings? What for those who don’t personal an ice-shaving package or develop natural rosemary on your yard? What if you're utilizing a mug along with your surrender it to combine your gimlet rather than the bespoke copper cocktail shaker you spot at each joint in Bushwick? have fun, this booklet is for you.

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Fold the dough over onto itself in three sections, like folding a letter. With a bench scraper or metal spatula, lift the dough off the counter and dust under it with flour to prevent sticking, if necessary. Dust the top with flour and press the dough out again into a D/e-inch (2 cm) thick rectangle and repeat the trifold. Repeat this three times. Refrigerate until the dough is soft and pliable, approximately 15 minutes. Roll out the dough to B/e - inch (6 mm) thick. 5 to 20 cm) rounds. Place 3 tablespoons (42 g) of filling on each circle.

Fry the holes separately, making sure they are submerged in the oil, about 2 minutes. Drain on paper towels. indd 38 (Text) 11/5/13 8:56 AM 11/5/13 8:55 AM F39_Job:10-40188/40197 Title:RP-Homemade Doughnuts #175 Dtp:160 Page:38 nuts :38 See Creative Combinations 21, 37 & 46 for ideas for this dough. indd 39 (Text) 11/5/13 8:56 AM 11/5/13 8:55 AM F39_Job:10-40188/40197 Title:RP-Homemade Doughnuts #175 Dtp:160 Page:39 caKe doughnuts red velvet Red velvet cake doughnuts are part of the new wave of gourmet doughnuts.

Ingredients instructions for the filling: 2 tablespoons (28 g) unsalted butter To make the filling: Melt the butter in a large sauté pan over medium heat. Add the apples, sugar, cinnamon, and lemon juice. Cook until the apples are soft, about 15 minutes. Remove from the heat and let cool. 5 ounces, or 518 g) apple pie filling B/c cup (100 g) sugar B/c teaspoon ground cinnamon 1 teaspoon lemon juice for the pastry: B/c cup (112 g) cold unsalted butter 1D/e cups (210 g) all-purpose flour, plus more as needed 1 tablespoon (12 g) sugar 2B/e teaspoons baking powder D/e teaspoon salt B/e teaspoon baking soda D/e cup (175 ml) cold buttermilk To make the pastry: Cut the butter into small pea-size chunks and toss with the flour.

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