Recipes By Hardlikearmour
11 recipes found
Amaretto Cherry Frozen Yogurt
Last summer Serious Eats ran an article about making frozen yogurt. Learning that frozen yogurt can be made with just full fat yogurt, sugar, and salt was a revelation to me. The article discussed using Greek yogurt, too. Alone it makes the frozen yogurt too dense, but when mixed with fruit juice, flavored syrups, or even wine it works perfectly. I pondered various flavor ideas, and finally settled on amaretto as my base flavor. For added texture and flavor I tried a few different mix-ins. My favorite combo was crumbled amaretti cookies and dried tart cherries. If you can't find amaretti cookies, almond biscotti, windmill cookies, or speculoos make good substitutes.
Orange Vanilla Quince Butter
A good friend from Hawaii recently visited for a weekend. We crammed a lot of good things in, and on the final day did a tour of several local distilleries. Our last stop was Stone Barn Brandyworks. The owners happened to have a huge bin of fresh Comice pears and a smaller bin of fresh quince they were turning into fruit brandies. The owner kindly sliced up a pear for us to eat while we were sampling their booze. Unfortunately most quince varieties are not for raw eating so no quince tasting for us. Even more unfortunately, my friend had never had the opportunity to try quince. I decided I should make some quince butter to send to her. Researching recipes I found an interesting one from Cooking Light. In the recipe the quince is cooked in a dilute sugar syrup. Once it's softened the quince is removed and puréed, and the syrup is cooked down until all of the water has been removed and the sugar hits the soft ball stage. The puréed quince and sugar and mixed back together to form the final butter. I'd never made a fruit butter this way before, but my curiosity was definitely piqued. I decided to give it a go with a few modifications. I thought some citrus and vanilla would enhance the lovely floral flavor of the quince. I replaced part of the water with freshly squeezed orange juice, and added some finely minced zest and vanilla seeds to the finished butter. To enhance the flavor further I cooked the quince with the vanilla pod and a sachet containing some orange peel as well as the quince peelings. The technique worked beautifully, and the resulting butter is fantastic. If you'd like to preserve some quince I urge you to give it a try. (Note: I've not tried the technique with apple butter, but I'm betting it would work, and it is on my fall to-do list.)
Elderflower Julep
The jumping off point for this is a classic mint julep. I've added grapefruit juice for its balanced sweet-tart-bitterness, and St. Germain elderflower liqueur, because frankly, I'm enamored with it. The resulting concoction is fresh and boozy, and perfect for a hot summer evening.
Spun Honey
Spun honey is more of an experiment than a recipe, but I'm happy with the results so wanted to share. Some of the honey crystallizes with need to re-liquify it.
Chocolate Tangerine Curd
I used Rose Levy Beranbaum's recipe for lemon curd as the base for this recipe. The resulting curd is balanced between rich chocolate and sweet-tart tangerines.
Egg Pancakes
These egg pancakes make a perfect quick morning breakfast. Prep your batter overnight, and the rest is a snap. In a few minutes you have a tasty breakfast.
BEAT Breakfast Sandwich
This breakfast sandwich recipe combines bacon, egg, avocado, and cherry or grape tomatoes. I find that cherry tomatoes pack more flavor per bite than most.
Raspberry Shrub (aka Drinking Vinegar)
Topped with sparkling water, this recipe's shrub is refreshing and full of tart raspberry flavor and aroma. The tang from the vinegar just pops on your palate.
Avocado Sea Salt Shake
This Sea Salt And Avocado shake recipe has the creamiest, dreamiest texture imaginable and the slight hints of salt and coconut really put it over the top.
G.O.P. Up in Flames
Piqued your interest, or maybe your ire? The G.O.P does not refer to the Republican Party, but the Ginger Orange Pomegranate flavors of the drink. When the “up in flames” contest was announced, I knew I wanted to make a flaming pousse-café. I looked through my liquor selection, and determined I wanted to combine Domaine de Canton ginger liqueur with PAMA pomegranate liqueur. I needed a bridge (both in color and flavor) and since I had some fresh oranges I added orange juice to the mix. The flavor combo worked well, but was a bit sweet and not boozy enough. The color combo was nice, but the PAMA ended up in the middle instead of on top – I wanted more of an ombre effect with clear on bottom, orange in middle, and red on top. Vodka to the rescue on both counts. By mixing PAMA and vodka I was able to layer it on top of the orange juice and improve the balance of flavor. A small layer of hundred proof vodka on top gave me the flames I wanted. Bottoms up! - hardlikearmour
Tawny Port Two Cheese Spread
I wanted something different from the typical cheddar and wine spread. Something a little tangy and a little sweet, a little nutty and a little spicy. The port provides a nutty flavor and the quatres epices give it a nice warmth.