April 3, 2015 § Leave a comment
Passover starts this evening at sundown, Lent is coming to an end, and Easter is on Sunday. There will be Seders and Second Seders and brunches (oh my!). In short, it’s a weekend to hang with your nearest and dearest, enjoy their company and indulge a bit — or a lot. Whether you want a cocktail for one or for a crowd, for Seder or Easter brunch, the Salty Dog is the way to go. (And, how can you not love a cocktail called Salty Dog? Yes, I am smirking.)
For those of you unfamiliar with the Salty Dog, it’s the saltier brother of the Greyhound. Yup, just two simple ingredients: vodka and fresh grapefruit juice, served in a glass with a salted rim. Fresh ruby grapefruit, in season for a short time here in the Bay Area, is the key ingredient that makes this cocktail a standout.
I’ve never really been a grapefruit fan — it was too tart for me — until I tried the ruby grapefruit. I fell in love with this citrus delight last year when I was working on My-my-my-my Paloma! Something about the sweet, slightly tart flavor is craveable and refreshing, and lends itself nicely to easy-drinkin’ warm-weather cocktails.
The Salty Dog is a perfect spring cocktail: light, refreshing, and pretty, without being too girly. Not only is it easy to make, it’s easily adjusted for anyone’s taste — more booze, more juice, whatever you like. Another big win? It’s a good cocktail choice for most diets. Whether you’re keeping kosher or following a gluten-free diet, you can tweak the Salty Dog your way, just by choosing the right vodka. And, if you’re looking for an organic cocktail, then the Salty Dog is a no-brainer. With just two ingredients — grapefruit juice and vodka — it’s easy to choose organic, pesticide-free options for both.
Recipe: Local Salty Dog
Yield: 1 cocktail
When you’ve got only two ingredients, make ’em good. Choose fresh, local or California-grown grapefruit and the best vodka for your budget. There are good, organic vodkas for just about every dietary restriction. I’ve given some suggestions in the ingredients list below. Note that this recipe scales for one, two, or a crowd. To scale up, just multiply the ingredient amounts by the number of cocktails you want to make.
You’ll need a double old-fashioned or highball glass, shot glass with measurement markings or measuring spoons, a long-handled spoon, and ice.
4 oz freshly squeezed organic ruby grapefruit juice
2 – 2½ oz Tru Organic Vodka (Kosher: Square One Organic Vodka, Gluten-Free: Pairie or Rain Organic Vodka)
For the glass:
Wedge of grapefruit
3-4 Tbs Kosher salt
Note that I’ve given the ingredients in ounces. If you’re using measuring spoons,
2 oz = 4 tablespoons, ½ oz = 1 tablespoon
- Salt the rim of the glass. Pour salt on to a saucer. Run a wedge of grapefruit around the rim of the glass, then turn the glass upside down and dip into the salt. (You’re trying to get the salt to adhere to the outer rim of the glass). Set aside.
- Optional Waste-less tip: Peel or zest the grapefruit before juicing.
You can refrigerate the peel for a few days or freeze. Use later for garnishes, zest added to savory dishes, or adding flavor to jams and marmalades. Feeling motivated? You can also save the pith for making citrus pectin.
- Juice the grapefruit.
Recommendation: juice citrus into a small, fine-mesh sieve placed over a measuring cup. Doing so catches any pulp and seeds, while letting you juice exactly the amount you need.
- Pour the juice into the cocktail glass and add vodka.
- Add 2-3 cubes of ice and, using the long-handled spoon, stir until the glass feels chilled.
- Add several more cubes of ice to bring the liquid level near the top of the glass.
- Optional: Garnish with a twist of grapefruit peel.
June 5, 2014 § 3 Comments
It’s been one of those weeks: delays, fixes, and do-overs. Nail in the tire of my car (amazingly, same time as last year’s nail in the tire — what’s up with that?!). Clogged drain. Leaking shower. Browser that keeps screeching to a halt, forcing reboots. You get the idea: one step forward, two steps back. If you subscribe to theories about the state of the Universe and all that, Mercury retrograde is already in effect. Yeah, it’s been a bit of a rocky road this week — especially with the nail in my tire. So, in the spirit of re-visits, re-do’s, and fixes, I’m fulfilling a reader request for the recipe for my Easter Rocky Road.
As I mentioned a couple of months ago, if you’ve got tempered chocolate, marshmallows, and roasted nuts on hand, you’re good to go. I like to add a little dried fruit to the mix for flavor and texture. You can buy or make the marshmallows, all you need to do is cut them into smaller pieces. You can also buy already-roasted nuts, or roast them yourself. The only real prep work you need for rocky road is to temper the chocolate. If you’ve tempered chocolate before and are comfortable with the process, then feel free to skip ahead to the recipe. If not, you can follow the tempering instructions on food writer Aleta Watson’s blog (adapted from a class I taught at Gamble Garden House).
The process of tempering chocolate could take up a post all unto itself (which is why I’ve referred you to Aleta’s), but if you’re new to tempering chocolate, have no fear! It’s something that you can easily learn to do with practice and patience. What is this thing called “tempering chocolate?” you might ask. In short, it’s the process of heating and melting chocolate to a specific temperature, then cooling it to a specific temperature while stirring, so that you can mold it or coat other ingredients with it. That’s it! You’re basically using time and temperature to change the structure of the chocolate so that you can shape it the way you want. (You gotta break it down to build it back up.)
Summary of the geeky, science version? When you melt chocolate, you change its crystalline structure and its physical properties. It becomes “unstable,” losing firmness, shine, and snap. Tempering is the process of re-establishing a stable crystalline structure that returns those properties of shelf-stable chocolate: crispness, shine, and snap. Want more details about the science of chocolate? Check out this article by my favorite food scientist, Shirley Corriher.
Ok, enough about tempering chocolate. Let’s hit the road!
Recipe: Easter Rocky Road
Yield: 16 pieces (2″ square) or 64 pieces (1″ square)
What you need:
8 x 8 baking pan
Note: When it comes to working with chocolate, I really recommend using a kitchen scale to weigh your ingredients, rather than relying on volume measurements.
1¼ pounds of dark chocolate, 61 – 70% cacao
4.5 ounces (about 2 cups) dried sour cherries
4 ounces (about 1 cup) roasted almonds
4 ounces (about 2 cups) ½-inch marshmallow pieces (vanilla or passion fruit)
- Roughly chop the cherries and almonds. Cut the marshmallows into approximately ½-inch pieces.
You’re not going for perfection here, just aim for ½-inch pieces or slightly smaller. Marshmallow pieces sticking together? Dip them in potato starch or corn starch, then shake off the excess powder in a sifter or sieve.
- Cut two (2) pieces of parchment paper: 8 inches wide by 12 inches long.
- Fit one piece of paper into the baking pan so that two sides are evenly covered.
- Turn the pan 90 degrees and fit the second piece of parchment paper into the baking pan, making sure that the sides are evenly covered.
- Temper the chocolate.
Use your instant-read thermometer to make sure that your chocolate is at the correct working temperature (generally, 89-91ºF). If you need to, test that your chocolate is in temper by wiping a bit of liquid chocolate from the tip of your spatula onto a piece of parchment paper. The chocolate should set up firmly, with shine, within 3-5 minutes.
- Fold the nuts, dried fruit, and marshmallows into the chocolate with a rubber spatula, until combined.
Keep in mind that the temperature of your ingredients — cherries, almonds, and marshmallow pieces — will be colder than the tempered chocolate. Once you add these ingredients to the chocolate, the chocolate’s temperature will drop, which means it will start to set up. Work somewhat quickly, but don’t rush. You need to combine the ingredients and transfer everything to your pan before the chocolate gets too fudgy, or you won’t be able to spread it evenly in the pan.
- Transfer rocky road mix to the prepared pan.
You can see in the photo below that my mix is already starting to get fudgy along the edges — that’s the chocolate setting up (cooling and becoming firm).
- Holding both sides of the pan, bang the pan on your work surface to even out the mixture and release air bubbles.
Seriously, pick up the pan and with a bit of force, tap the bottom of it on your work surface a couple of times, while holding onto the pan. Don’t drop it from four feet up, à la Emeril. Don’t get all medieval on its ass. Just hit it hard enough to help distribute the rocky road mixture evenly and remove any air bubbles.
- Put the pan in the refrigerator (top shelf) for about five minutes.
You’re helping the chocolate set up to a point where it’s less liquid and more fudgy because you still need to cut the rocky road before it hardens.
- After about five minutes, remove the pan from your refrigerator.
The rocky road should be firming up around the edges and fudgy in the middle.
- Using a sharp knife, cut the rocky road into either 16 pieces (4 x 4, or 2 inches square) or 64 pieces (8 x 8, or 1 inch square).
The chocolate will continue to harden as you work, just keep that in mind as you cut, so don’t dawdle. Again, no need for perfection. Also, if you need to wipe down your knife in between cuts, make sure the blade is dry before making additional cuts. Getting water (even a small amount) in your chocolate can cause your chocolate to seize. You don’t want that.
- Once the chocolate seems firm (but not hard) in the center, remove the rocky road from the pan.
Hold the sides of the parchment paper and pull the rocky road up and out of the pan. It should come out in one piece.
- Again, using a sharp knife, go over your cuts, making sure that the knife goes all the way through, and that you can separate the pieces.
- If your kitchen is on the warm side, put the pieces on a sheet pan (cookie sheet) and return the rocky road to the top shelf of the refrigerator for five minutes to help the chocolate finish hardening.
Otherwise, let them continue to harden on your work surface. Or, you know, start enjoying them now. Just know that the chocolate will continue to harden.
- Store in a covered container at room temperature for up to four weeks.
April 20, 2014 § 3 Comments
I was feeling a bit nostalgic for Easter treats this week and decided to pull something from the Gâteau et Ganache archives: passion fruit daisy marshmallows. For years I made a spring trio of fruit marshmallows — strawberry, passion fruit, and lemon — cut into daisy shapes and finished with a button of dark chocolate in the center. They’re super-cute, easy to make, and one of my favorite treats for Easter. (Plus, they make nice gifts!)
Unfortunately, cutting those fun shapes leaves a lot of marshmallow “waste.” What to do with the leftover marshmallow bits — the pieces in between the daisy cutouts — not to mention the extra pound of chocolate I’d tempered? Oh sure, you could eat them, but I wanted a creative food-waste solution. And then it came to me: Rocky Road! I’ve always thought of Rocky Road as a classic American confection, but according to Wikipedia, it was created in Australia. Who knew?! (Hey, necessity is the mother of invention.) I know, Rocky Road isn’t exactly a typical Easter confection, but it does have the key elements: Chocolate and Marshmallows.
While not much in the baking and confection world can be done on the fly (one of the things I love about the sweet kitchen: precision matters, generally), Rocky Road is one treat that doesn’t really need a hard-and-fast recipe. If you’ve got tempered chocolate, marshmallows, and roasted nuts on hand, you’re good to go. By the way, tempering chocolate at home is absolutely do-able, and there are plenty of instructions out there on the internet. Need a place to start? Try food writer Aleta Watson’s Skillet Chronicles blog, in which she adapts my tempering instructions from a chocolate class I taught. (Thanks Aleta! 🙂 )
Ta-dah! My Easter Rocky Road made with 61% dark chocolate, passion fruit marshmallows, dried sour cherries, and roasted, salted almonds. The result is a treat that combines textures and flavors: soft, sweet, fruity, tart, salty, crunchy, nutty, and of course, chocolatey. Yep — all that in just a couple of bites (not to mention a solution for those marshmallow leftovers)!
That’s what I’m enjoying for Easter this year. What are your Easter indulgences or nostalgic Easter treats?