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PBJS Holiday Cookbook 2015

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For us, the holidays are about friends, family and food. So for this year's agency holiday card, we asked our offices in Seattle, San Francisco, Chicago, St. Louis and New York City to share five regional recipes that capture a part of those cities’ culinary cultures. From the PBJS family to yours, happy holidays (and bon appetit!).

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PBJS Holiday Cookbook 2015

  1. 1. Forus,theholidaysareaboutfriends,family,and food.Sothisyear,we’dliketosharefiveregional recipesthatcaptureapartofourcities’culinary cultures—Seattle,SanFrancisco,Chicago, St.Louis,andNewYorkCity. Fromourfamilytoyours, happyholidays. TableofContents WaldorfSalad................................................................................... 3 An iconic dish from a New York City landmark FauxPhở................................................................................... 5 A hot noodle soup from Seattle’s Vietnamese community Chicago-StyleDeepDishPizza........................................ 7 A tried-and-true Chicago classic St.LouisGooeyButterCake........................................ 9 A legendary, decadent dessert from St.Louis TheBuenaVistaCafE’sIrishCoffee........................... 11 A cold-weather favorite from a SanFrancisco staple
  2. 2. OscarTschirky, knowntomany as“Oscarofthe Waldorf,”served astheWaldorf’s maîtred'hôtel andresident muse.In1896, Tschirky publishedThe CookBook,in whicha walnut-free versionofthenow-classicWaldorfSaladappeared.Thedish, whicherrsonthesweetersideofthesaladspectrumwithits baseofapples,grapes,andcelery,isstilloneofthehotel’s mostpopularmenuitems. WaldorfSalad OriginalrecipebyOscarTschirky AdaptedbyTheWaldorfAstoriaNewYorkHotel Prep time: 25 minutes Serves 8 INGREDIENTS For candied walnuts: 2 cups raw walnut halves 1 egg white 1 tablespoon spice mixture (such as a combination of paprika, cayenne, ground fennel seed, and ground coriander) 1 cup sugar For dressing: 1/2 cup plain yogurt 1/2 cup crème fraîche 3 teaspoons freshly squeezed lemon juice Freshly ground white pepper to taste 1/4 cup walnut oil 1 1/2 tablespoons minced black winter truffles (optional) For salad: 1/2 cup celery root (celeriac), peeled 2 large granny smith apples, unpeeled 2 large gala apples, unpeeled 1 dozen red grapes, halved lengthwise 1/2 cup microgreens or celery leaves DIRECTIONS 1. Make candied walnuts: Preheat oven to 350ºF. In a large bowl, combine walnuts and egg white; add spice mixture and sugar and mix until evenly coated. Spread walnuts into an even layer on a nonstick sheet lined with parchment paper; roast in the oven until browned, about 20 minutes. 2. Prepare dressing: In a medium bowl, combine crème fraîche with yogurt; whisk in lemon juice, white pepper, and truffles, if desired. Add in walnut oil, whisking briskly to emulsify. Set aside. 3. Make salad: Using a mandoline on the fine comb setting or a sharp knife, julienne the celery root and apples into matchstick-size strips, being careful to avoid the seeds in the core; transfer to a mixing bowl. Gently fold the dressing into the apple mixture until well combined. 4. Assemble salad: Divide the salad between chilled serving plates, using a 4" by 2" ring mold to plate the salads. Remove ring mold and garnish on top with microgreens or celery leaves. Scatter plates with alternating grape halves and candied walnut halves. INGREDIENTS For candied walnuts:For candied walnuts: 2 cups raw walnut halves2 cups raw walnut halves 1 egg white 1 tablespoon spice mixture (such as a combination of paprika, cayenne, ground fennelpaprika, cayenne, ground fennelpaprika, cayenne, ground fennelpaprika, cayenne, ground fennelpaprika, cayenne, ground fennelpaprika, cayenne, ground fennelpaprika, cayenne, ground fennelpaprika, cayenne, ground fennel seed, and ground coriander)seed, and ground coriander)seed, and ground coriander)seed, and ground coriander)seed, and ground coriander)seed, and ground coriander)seed, and ground coriander)seed, and ground coriander) 1 cup sugar For dressing: 1/2 cup plain yogurt 1/2 cup crème fraîche 3 teaspoons freshly squeezed lemon juicesqueezed lemon juice Freshly ground white pepper to taste 1/4 cup walnut oil 1 1/2 tablespoons minced black winter truffles (optional) 1/2 cup celery root (celeriac), peeled1/2 cup celery root (celeriac), peeled1/2 cup celery root (celeriac), peeled1/2 cup celery root (celeriac), peeled1/2 cup celery root (celeriac), peeled1/2 cup celery root (celeriac), peeled1/2 cup celery root (celeriac), peeled1/2 cup celery root (celeriac), peeled1/2 cup celery root (celeriac), peeled1/2 cup celery root (celeriac), peeled1/2 cup celery root (celeriac), peeled 2 large granny smith apples, unpeeled2 large granny smith apples, unpeeled2 large granny smith apples, unpeeled2 large granny smith apples, unpeeled2 large granny smith apples, unpeeled2 large granny smith apples, unpeeled2 large granny smith apples, unpeeled2 large granny smith apples, unpeeled2 large granny smith apples, unpeeled2 large granny smith apples, unpeeled2 large granny smith apples, unpeeled2 large granny smith apples, unpeeled2 large granny smith apples, unpeeled2 large granny smith apples, unpeeled2 large granny smith apples, unpeeled2 large granny smith apples, unpeeled 2 large gala apples, unpeeled2 large gala apples, unpeeled 1 dozen red grapes, halved lengthwise1 dozen red grapes, halved lengthwise 1/2 cup microgreens or celery leaves1/2 cup microgreens or celery leaves oven to 350ºF. In a large bowl, combine walnuts and egg white; add spice mixture and sugar and mix until evenly coated. Spread walnuts into an even layer on a nonstick sheet lined with parchmentnonstick sheet lined with parchment paper; roast in the oven until browned, about 20 minutes. 2. Prepare dressing: In a medium bowl, combine crème fraîche with yogurt; whisk in lemon juice, whiteyogurt; whisk in lemon juice, white pepper, and truffles, if desired. Add in walnut oil, whisking briskly to emulsify. Set aside. 3. Make salad: Using a mandoline on the fine comb setting or aon the fine comb setting or a sharp knife, julienne the celery rootsharp knife, julienne the celery root and apples into matchstick-size strips, being careful to avoid the seeds in the core; transfer to a mixing bowl. Gently fold the dressing into the apple mixture until well combined.until well combined.until well combined.until well combined.until well combined.until well combined.until well combined.until well combined.until well combined.until well combined.until well combined.until well combined.until well combined. 4. Assemble salad: Divide the salad between chilled serving plates, using a 4" by 2" ring mold to plate the salads. Remove ring mold and garnish on top with microgreens or celery leaves. Scatter plates with alternating grape halves and candied walnut halves. 3
  3. 3. Phở(pronounced“fuh”) isatraditionalVietnamesesoupofbeefandrice noodles,simmeredinasweet,spicybrothandtopped withfreshveggies,herbs,andplentyofhoisinsauce. Datingtotheearly1900s,phởwasoriginallyserved innorthernVietnambystreetvendorswhocarried mobilekitchensonlongpolesslungovertheir shoulders.Seattle’srobustVietnamesecommunity, oneofthelargestinthenation,hasmadethewarm, comfortingsouponeofthecity’ssignaturedishes— infact,Seattlehasmorethan45restaurantswith “Phở”inthename. FauxPhở BytheBonAppétitTestKitchen Prep time: 30 minutes Serves 2–4 INGREDIENTS 1 teaspoon vegetable oil 1/2 small onion 4 garlic cloves, crushed 1 3x1” piece peeled ginger 2 1/2 cups low-salt beef broth 1 whole star anise 1 3”–4” cinnamon stick 2 cups mixed mushrooms (such as oyster or stemmed shiitake), thinly sliced or torn 1 scallion, thinly sliced Kosher salt 2 packages instant ramen (preferably not fried; noodles only) 1 1/4–1/2-pound piece beef eye round, sliced crosswise 1/8” thick For garnish: Bean sprouts, basil leaves, mint leaves and sliced serrano chiles DIRECTIONS 1. Make broth: Heat oil in a medium pot over medium heat. Add onion, cut side down, garlic, and ginger. Cook, stirring occasionally, until garlic is golden, 3–4 minutes. Add 1 1/2 cups water, broth, star anise, and cinnamon; bring to a boil. Reduce heat; simmer until flavors meld, 7–8 minutes. Add mushrooms; simmer 2 minutes. Add scallion. Season with salt. 2. Prepare ramen: Meanwhile, boil ramen until tender but still firm to bite. Drain; divide among bowls. 3. Add beef to broth: Add beef slices to soup; simmer until just cooked through, about 20 seconds. Using tongs, transfer beef to bowls. 4. Garnish and serve: Discard ginger, garlic, star anise, and cinnamon; ladle broth into bowls. Garnish with bean sprouts, basil, mint and sliced chiles. 1 teaspoon vegetable oil 1/2 small onion 4 garlic cloves, crushed 1 3x1” piece peeled ginger1 3x1” piece peeled ginger1 3x1” piece peeled ginger1 3x1” piece peeled ginger1 3x1” piece peeled ginger1 3x1” piece peeled ginger1 3x1” piece peeled ginger1 3x1” piece peeled ginger1 3x1” piece peeled ginger1 3x1” piece peeled ginger1 3x1” piece peeled ginger 2 1/2 cups low-salt beef broth2 1/2 cups low-salt beef broth 1 whole star anise –4” cinnamon stick 2 cups mixed mushrooms (such as2 cups mixed mushrooms (such as2 cups mixed mushrooms (such as2 cups mixed mushrooms (such as oyster or stemmed shiitake),oyster or stemmed shiitake),oyster or stemmed shiitake),oyster or stemmed shiitake),oyster or stemmed shiitake),oyster or stemmed shiitake),oyster or stemmed shiitake),oyster or stemmed shiitake), thinly sliced or tornthinly sliced or tornthinly sliced or tornthinly sliced or torn 1 scallion, thinly sliced1 scallion, thinly sliced1 scallion, thinly sliced1 scallion, thinly sliced Kosher salt 2 packages instant ramen2 packages instant ramen2 packages instant ramen2 packages instant ramen (preferably not fried;(preferably not fried; noodles only) 1 1/4–1/2-pound piece beef eye round, sliced crosswise 1/8” thick For garnish: Bean sprouts, basil leaves, mint leaves and slicedleaves, mint leaves and sliced serrano chilesserrano chiles onion, cut side down, garlic, and ginger. Cook, stirring occasionally, until garlic is golden, 3 Add 1 1/2 cups water, broth, star anise, and cinnamon; bring to a boil. Reduce heat; simmer until flavorsReduce heat; simmer until flavors meld, 7meld, 7meld, 7–8 minutes. Add mushrooms; simmer 2 minutes. Add scallion.simmer 2 minutes. Add scallion.simmer 2 minutes. Add scallion.simmer 2 minutes. Add scallion.simmer 2 minutes. Add scallion.simmer 2 minutes. Add scallion. Season with salt.Season with salt.Season with salt. 2. Prepare ramen: Meanwhile,2. Prepare ramen: Meanwhile,2. Prepare ramen: Meanwhile,2. Prepare ramen: Meanwhile,2. Prepare ramen: Meanwhile,2. Prepare ramen: Meanwhile,2. Prepare ramen: Meanwhile, boil ramen until tender but stillboil ramen until tender but stillboil ramen until tender but still firm to bite. Drain; divide among bowls. 3. Add beef to broth: Add beef slices to soup; simmer until just cooked through, about 20 seconds. Using tongs, transfer beef to bowls. 4. Garnish and serve: Discard ginger, garlic, star anise, and cinnamon; ladle broth into bowls. Garnish withladle broth into bowls. Garnish with bean sprouts, basil, mintbean sprouts, basil, mint and sliced chiles.and sliced chiles.and sliced chiles.and sliced chiles.and sliced chiles.and sliced chiles.and sliced chiles.and sliced chiles.and sliced chiles.and sliced chiles.and sliced chiles.and sliced chiles.and sliced chiles.and sliced chiles.and sliced chiles.and sliced chiles. 5
  4. 4. PizzeriaUno,originallyfounded asThePizzeriabyfriendsRic RiccardoandIkeSewellin1943,is creditedwithinventingthedeep dishpizza— asauce-toppedpie packedwithItaliansausage,served thickasacheesecakeandtwiceas heavy.Afarcryfromthethincrusts servedbyChicago’slarge Neapolitancommunity,thedeep dishpizzafastbecameaWindyCity icon,adishthat’swhollyItalian American,andwhollyChicago. Chicago-Style DeepDishPizza RecipebyEmerilLagasse Prep time: 60 to 90minutes Cook time: 30 minutes Yields two 12” pies INGREDIENTS FOR DOUGH: 1 1/2 cups warm water (about 110ºF) 1 (1/4-ounce) package active dry yeast 1 teaspoon sugar 3 1/2 cups all-purpose flour 1/2 cup semolina flour 1/2 cup vegetable oil, plus 2 teaspoons to grease bowl 1 teaspoon salt >>> Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours. Divide into 2 equal portions and use as directed. 2. Make sauce: While the dough is rising, make the tomato sauce. In a medium saucepan, heat the oil over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the herbs, seeds, salt, and black and red peppers, and cook, stirring, for 30 seconds. Add the tomatoes, wine and sugar, and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened, 20 to 30 minutes. Remove from the heat and let cool completely before using. 3. Prepare pans: Preheat the oven to 475ºF. Oil 2 seasoned 12”- round deep-dish pizza pans with the extra-virgin olive oil. Press 1 piece of dough into each pan, pressing to the edge and stretching about 1 1/2 inches up the sides. Let rest for 5 minutes. 4. Assemble pies: Layer the mozzarella cheese all over the bottom of the pies. Top each with half of the pepperoni, mushrooms, bell pepper rings, onions, black olives and sausage. Ladle the sauce evenly over each pizza and top with Parmesan. 5. Bake and serve: Bake until the top is golden, the cheese is bubbly, and the crust is golden brown, about 30 minutes. Remove from the oven, slice and serve hot. INGREDIENTS FOR FILLING: 2 tablespoons olive oil 1 tablespoon chopped fresh garlic 2 teaspoons chopped fresh basil 1 teaspoon chopped fresh oregano 1/4 teaspoon fennel seeds 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon red pepper flakes 1 (28-ounce) can plum tomatoes, coarsely crushed 1 tablespoon dry red wine 1 teaspoon sugar 1 tablespoon extra-virgin olive oil 1 pound mozzarella cheese, sliced 8 ounces pepperoni, thinly sliced 8 ounces mushrooms, wiped clean and thinly sliced 1 green bell pepper, cored and cut into thin rings 1 yellow onion, cut into thin rings 1 cup thinly sliced black olives 1 pound crumbled hot Italian sausage 1 cup grated Parmesan DIRECTIONS 1. Prepare dough: In a large bowl, combine the water, yeast, and sugar and stir to combine. Let sit until the mixture is foamy, about 5 minutes. Add 1 1/2 cups of the flour, the semolina, 1/2 cup of the oil, and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes. Oil a large mixing bowl with the remaining 2 teaspoons oil. 1 teaspoon chopped fresh oregano1 teaspoon chopped fresh oregano 2. Make sauce: While the dough is rising, make the tomato sauce. In a medium saucepan, heat the oil over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the herbs, seeds, salt, and30 seconds. Add the herbs, seeds, salt, and black and red peppers, and cook, stirring, for 1/4 teaspoon freshly ground black pepper1/4 teaspoon freshly ground black pepper1/4 teaspoon freshly ground black pepper1/4 teaspoon freshly ground black pepper1/4 teaspoon freshly ground black pepper 1/4 teaspoon red pepper flakes1/4 teaspoon red pepper flakes1/4 teaspoon red pepper flakes 1 (28-ounce) can plum tomatoes,1 (28-ounce) can plum tomatoes,1 (28-ounce) can plum tomatoes,1 (28-ounce) can plum tomatoes,1 (28-ounce) can plum tomatoes, 1 tablespoon extra-virgin olive oil1 tablespoon extra-virgin olive oil1 tablespoon extra-virgin olive oil1 tablespoon extra-virgin olive oil 1 pound mozzarella cheese, sliced1 pound mozzarella cheese, sliced1 pound mozzarella cheese, sliced 1 cup thinly sliced black olives1 cup thinly sliced black olives 1 pound crumbled hot Italian sausage1 pound crumbled hot Italian sausage 7
  5. 5. TheoriginsofSt.Louis’ signaturedessert,theGooeyButterCake,arehazy. SomesayaDepression-erabakerflubbedhiscake recipe,switchingtheproportionsofbutterand flour.Otherssayhemixedhissmears—insteadof usingadeepbutterinhisGermancoffeecake,he usedgooeybutter,usuallyreservedfordrizzling overstollen.Whateveritsprovenance,GooeyButter Cakeisasticky-sweetSt.Louisstaple,onethatany STLnativewillextoltotheendsoftheearth. St.Louis GooeyButterCake RecipebyMollyKilleen DIRECTIONS 1. Bloom yeast: In a small bowl, mix milk with 2 tablespoons warm water. Add yeast and whisk gently until it dissolves. Mixture should foam slightly. 2. Make dough: Using an electric mixer with paddle attachment, cream butter, >>> Prep time: 2 1/2 to 3 hours Cook time: 35 to 45 minutes Yields 1 9x13” cake INGREDIENTS For cake: 3 tablespoons milk at room temperature 1 3/4 teaspoons active dry yeast 6 tablespoons unsalted butter, at room temperature 3 tablespoons sugar 1 teaspoon kosher salt 1 large egg 1 3/4 cups all-purpose flour For topping: 3 tablespoons plus 1 teaspoon light corn syrup 2 1/2 teaspoons vanilla extract 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 1 1/2 cups sugar 1/2 teaspoon kosher salt 1 large egg 1 cup plus 3 tablespoons all-purpose flour Confectioners’ sugar, for sprinkling sugar and salt. Scrape down sides of bowl and beat in the egg. Alternately add flour and the milk mixture, scraping down sides of bowl between each addition. Beat dough on medium speed until it forms a smooth mass and pulls away from sides of bowl, 7 to 10 minutes. 3. Let dough rise: Press dough into an ungreased 9x13” baking dish at least 2” deep. Cover dish with plastic wrap or clean tea towel, put in a warm place, and allow to rise until doubled, 2 1/2 to 3 hours. 4. Prepare topping: Heat oven to 350ºF. To prepare topping, in a small bowl, mix corn syrup with 2 tablespoons water and the vanilla. Using an electric mixer with paddle attachment, cream butter, sugar and salt until light and fluffy, 5 to 7 minutes. Scrape down sides of bowl and beat in the egg. Alternately add flour and corn syrup mixture, scraping down sides of bowl between each addition. 5. Bake and serve: Spoon topping in large dollops over risen cake and use a spatula to gently spread it in an even layer. Bake for 35 to 45 minutes; cake will rise and fall in waves and have a golden brown top, but will still be liquid in center when done. Allow to cool in pan before sprinkling with confectioners’ sugar for serving. 3 tablespoons milk at room temperature3 tablespoons milk at room temperature3 tablespoons milk at room temperature3 tablespoons milk at room temperature3 tablespoons milk at room temperature 1 3/4 teaspoons active dry yeast1 3/4 teaspoons active dry yeast1 3/4 teaspoons active dry yeast1 3/4 teaspoons active dry yeast1 3/4 teaspoons active dry yeast1 3/4 teaspoons active dry yeast1 3/4 teaspoons active dry yeast1 3/4 teaspoons active dry yeast1 3/4 teaspoons active dry yeast 6 tablespoons unsalted butter,6 tablespoons unsalted butter,6 tablespoons unsalted butter,6 tablespoons unsalted butter,6 tablespoons unsalted butter,6 tablespoons unsalted butter, 1 teaspoon kosher salt1 teaspoon kosher salt 1 3/4 cups all-purpose flour1 3/4 cups all-purpose flour1 3/4 cups all-purpose flour 3 tablespoons plus 1 teaspoon light teaspoons vanilla extract 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 1/2 teaspoon kosher salt 1 cup plus 3 tablespoons1 cup plus 3 tablespoons Confectioners’ sugar, for sprinklingConfectioners’ sugar, for sprinkling away from sides of bowl, 7 to 10away from sides of bowl, 7 to 10away from sides of bowl, 7 to 10away from sides of bowl, 7 to 10 minutes.minutes.minutes.minutes.minutes. 3. Let dough rise: Press dough3. Let dough rise: Press dough into an ungreased 9x13” bakinginto an ungreased 9x13” baking dish at least 2” deep. Cover dish withdish at least 2” deep. Cover dish withdish at least 2” deep. Cover dish withdish at least 2” deep. Cover dish withdish at least 2” deep. Cover dish withdish at least 2” deep. Cover dish withdish at least 2” deep. Cover dish with plastic wrap or clean tea towel, put in aplastic wrap or clean tea towel, put in aplastic wrap or clean tea towel, put in a warm place, and allow to rise untilwarm place, and allow to rise untilwarm place, and allow to rise untilwarm place, and allow to rise until doubled, 2 1/2 to 3 hours.doubled, 2 1/2 to 3 hours. 4. Prepare topping: Heat oven to 350ºF. To prepare topping, in a small bowl, mix corn syrup with 2 tablespoons water and the vanilla. Using an electric mixer with paddle attachment, cream butter, sugar and salt until light and fluffy, 5 to 7 minutes. Scrape down sides of bowl and beat in the egg. Alternately add flour and corn syrup mixture,add flour and corn syrup mixture, scraping down sides of bowl betweenscraping down sides of bowl between each addition.each addition. 9
  6. 6. Itstartedin1952, whenBuenaVista CaféownerJack Koepplerandtravel writerStanton Delaplaneundertook anall-night experimentto re-createthe ShannonAirport’s famed“IrishCoffee,” asoothing,off-sweet mixofcoffee,sugar,Irishwhiskey,andcream.Their experimentpaidoff:thecocktailquicklyearnedthebara greatreputation—andafullhousenearlyeverynight.In fact,PaulNolan,whohasbackedthebarformorethan35 years,estimatesthathe’sservedupwardsof3million IrishCoffeesinhistenure,totouristsandlocalsalike. TheBuenaVistaCafe's IrishCoffee RecipebyPaulNolan Prep time: 5 minutes Makes 1 cocktail INGREDIENTS 2 sugar cubes 6 ounces brewed coffee 1 1/3 ounces Irish whiskey Heavy cream, lightly whipped DIRECTIONS 1. Preheat glass: Preheat a 6-ounce, heatproof glass by filling with hot water. Once warm, empty the glass. 2. Build cocktail: Add two sugar cubes to the glass, then pour over coffee until the glass is 3/4 full. Stir thoroughly until the sugar is dissolved. Add 1 1/3 ounces of whiskey to the coffee. 3. Float cream and serve: Float a layer of whipped cream over the top of the coffee by pouring gently over a spoon. ounces of whiskey to the coffee. 3. Float cream and serve: Float a layer of whipped cream over the top of the coffee by pouring gently over a spoon. 11
  7. 7. Notes:

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