Recipes By Testkitchenette
4 recipes found
Banoffee Shake
I love the mix of sweet banana and the sharpness of coffee. I'd be inclined to try this with coconut and add some rum. This banoffee shake recipe is delicious!
Maple Candied Carrots
Carrot sticks graced the kitchen table as soon as I returned from school as a regular snack before dinner when I was young. I envied my friends who came home to Mallomars and fruit punch in a carton. Now, I know I really was the lucky one. Fast forward to the 90's when I started roasting all of my vegetables. The sweetness that the vegetables take on from caramelizing were addictive and candy-like. I made these candied shredded carrots to put into one of my date creations but ended up eating them folded into some ricotta and sour cream that I mixed together. They can be applied to lots of foods, savory and sweet. Next, candied zucchini!
Cardamom Coffee Concentrate
A trip to Denmark in the mid '90's prompted a love of all Nordic things: amber, clogs (they even sold them in some of the supermarkets there), and food. Upon returning home, I churned out traditional remoulade, copied pastries I had eaten, and made renditions of my friend Simon's mother's recipes. Hearing of friends' travels to Finland hastened another recipe frenzy which included a Christmas where only cardamom scented pulla yeast braids were given as a present. For this challenge out of the box thinking was in order. I had about two cups of leftover strong coffee lurking in the fridge and some cardamom seeds (sans pods) in the cabinet. I had read about Rhode Island coffee milk which is basically strong sugared triple brewed coffee concentrate (a few tablespoons) stirred into cold milk, like chocolate milk. As soon as it heated up on my stove with sweet musky cardamom coffee whiffs coming into the next room I couldn't help myself but to sip it undiluted from a spoon. Enjoy it in cold milk or added to ice cream. I am thinking of pouring it over a freshly baked banana bread also.
Gingered Beer
This (for me) came out of having some really spicy ginger beer laying around in the fridge after a microbeer and microsoda trip in an all day roadtrip taken around Long Island about 15 years ago. It's similiar to a shandy, but not. I like using a Belgian White Ale (that has a hint of coriander in it) to go along with the ginger beer and squeeze a bit of fresh orange or lime juice into the mix also. Feel free to fiddle with the proportions to get it to your liking.