Birthday | Saveur

Bermuda Hundred

Beth Dixon — Mon, 18 Mar 2019 22:34:23 +0000

Photography by Linda Xiao; Food Styling by Jessie YuChen

The lovechild of a mai tai and a Negroni, this fruity orgeat and Campari cocktail is a sweet and summery thirst-quencher.

Featured in: “21 Cocktails for our 21st Birthday“

Yield: 1

Time: 5 minutes

1½ oz. gin
1½ oz. pineapple juice
3⁄4 oz. Campari
1⁄2 oz. fresh lime juice
1⁄2 oz. orgeat
1 brandied cherry

Instructions

Fill a rocks glass with ice. To a cocktail shaker, add the gin, pineapple juice, Campari, lime juice, orgeat, and enough ice cubes to fill the shaker about halfway. Shake well, strain into the glass, garnish with the cherry, and serve immediately.

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Chocolate Cupcakes with Goat Cheese Frosting

Leah Koenig — Mon, 18 Mar 2019 22:45:13 +0000

PHOTOGRAPHY BY DAVID MALOSH; FOOD STYLING BY PEARL JONES; PROP STYLING BY SOPHIE STRANGIO

Softened goat cheese adds delightful tang to these bittersweet chocolate cupcakes from cookbook author Leah Koenig. Vanilla bean gives the frosting a pretty, faintly speckled look. If you prefer a pure-white topping, good quality vanilla extract is a fine substitute.

Yield: Makes 12 Cupcakes

Time: 3 hours

Ingredients

For the cupcakes:

1 cup all-purpose flour
1 cup sugar
¼ cup plus 2 Tbsp. unsweetened cocoa powder
½ tsp. baking powder
½ tsp. baking soda
½ tsp. fine sea salt
½ cup strong coffee
½ cup vegetable oil
½ cup whole milk
½ tsp. vanilla extract
1 large egg

For the frosting:

4 oz. cream cheese, softened
3 oz. goat cheese, softened
1½ cups confectioners sugar
1 vanilla bean, split lengthwise, seeds scraped (pod reserved for another use)

Instructions

Position a rack in the center of the oven and preheat to 350°F. Line a cupcake pan with 12 paper liners and set aside.
In a bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the coffee, oil, and milk and whisk until combined, then whisk in the vanilla and eggs to create a thick batter.
Using an ice cream scoop or large spoon, divide the batter evenly among the cupcake liners (each should be about two-thirds full). Bake, rotating halfway through cooking, until the cupcake tops are golden and just firm and a toothpick inserted into the center comes out clean, 20–22 minutes. Transfer to a wire rack to cool completely in the pan, about 2 hours, then unmold the cupcakes.
Meanwhile, make the frosting: Using an electric hand mixer or stand mixer fitted with the whisk attachment, beat the cream cheese and goat cheese on medium-high speed until fluffy, about 5 minutes. Add ¾ cup of the confectioners sugar, beat to incorporate, then add the vanilla seeds and the remaining confectioners sugar and beat on low speed until thick and creamy. Cover with plastic wrap and refrigerate until ready to frost.
To serve, use a spoon to evenly spread the chocolate cupcakes with the frosting, then cover with plastic wrap and refrigerate until chilled, at least 30 minutes. Frosted cupcakes keep well for up to 3 days in the fridge.

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Floral Old Fashioned

Cameron Johnston — Mon, 18 Mar 2019 22:23:03 +0000

Photography by Belle Morizio; Food Styling by Maggie Ruggiero; Prop Styling by Paige Hicks

Alexander Murray & Company’s brand manager Cameron Johnston designed this old fashioned cocktail to appeal to anyone who enjoys a whisky-based drink; chamomile syrup and Dalwhinnie 15 Year combine for a delicate cocktail with a still-smoky finish.

Featured in: “21 Cocktails for our 21st Birthday.”

Yield: makes 1

Time: 10 minutes

Ingredients

For the chamomile syrup:

¼ cups sugar
1 tbsp. dried chamomile flowers

For the cocktail:

2 oz. Speyside single-malt scotch, preferably Dalwhinnie 15 Year
½ oz. chamomile syrup
3 dashes Angostura bitters
Edible flowers, for garnish (optional)

Instructions

Make the syrup: To a small pot set over medium-high heat, add the sugar, chamomile flowers, and ¼ cup water and cook until the sugar has dissolved, about 3 minutes. Remove from the heat and set aside until cool, about 30 minutes. Using a fine-mesh sieve set over a bowl, strain the syrup; discard the flowers. (The syrup will keep, refrigerated, for up to 3 weeks.)
Make the cocktail: To a mixing glass or large glass filled with ice, add the scotch, chamomile syrup, and bitters. Using a swizzle stick or spoon, stir for 15 seconds, then strain into a rocks glass filled with ice. Garnish with the twist and edible flowers if desired.

20 Easy Summer Cocktails to Celebrate July 4th

Photography by Linda Pugliese; Food Styling by Christine Albano; Prop Styling by Carla Gonzalez-Hart

Hot days are for cold cocktails. Sometimes an old standby hits the spot—a salt-rimmed margarita, maybe, or a refreshing mint julep sweetened with slow-steeped syrup. Other times, when we want to impress friends and family, we like eliciting oohs and aahs with zanier numbers like the Flor de Jalisco, which swaps in tequila for the rum and adds flor de jamaica for a vivid pink hue. No matter the occasion, we’ve got you covered.

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Mozzarella in Carozza (Italian-Style Fried Cheese Sandwiches)

Dana Bowen — Mon, 18 Mar 2019 22:48:24 +0000

Photography by Matt Taylor-Gross

Inspired by the small bites known as cicheti that food writer Dana Bowen ate in Venice, these crisp mini-sandwiches are deep-fried and filled with molten cheese. Although you could use panko or Italian bread crumbs like you would for fried mozzarella sticks, homemade is preferrable. For more melty cheeses, check out our favorite grilled cheese sandwich recipes.

Featured in: “Good and Plenty.”

What You Will Need

6 oz. sliced mozzarella
8 slices white sandwich bread
Kosher salt and freshly ground black pepper
¹⁄₂ cup all-purpose flour
2 large eggs, lightly beaten
1 cup plain bread crumbs, preferably homemade
Vegetable oil, for frying

Instructions

Divide the mozzarella slices over 4 slices of the bread. Season with salt and black pepper to taste and cover with the remaining slices to make 4 sandwiches. Remove the crusts and halve the sandwiches diagonally.
Line a baking sheet with parchment paper. Place the flour, eggs, and bread crumbs in three separate bowls. Dredge one sandwich triangle in the flour, then coat with the egg and then the bread crumbs, and place it on the baking sheet. Repeat with the remaining sandwiches.
Line a large plate with paper towels. Into a large Dutch oven set over medium-high heat, pour the oil to a depth of 2 inches and attach a deep-fry thermometer. When the temperature reads 350°F, fry the sandwiches in batches until crisp and golden, flipping once, about 2 minutes. Use tongs to transfer to the plate to absorb any excess oil, and serve immediately.

Watch how to make Fried Mozarella Cheese Sandwiches

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Aunt Mattie’s Old-Fashioned Chocolate Sheet Cake

Organic — Mon, 18 Mar 2019 22:24:33 +0000

Saveur. Saveur

Test kitchen assistant Julie Tanous shared this recipe for her Aunt Mattie’s moist chocolate cake, served under a veil of sugary milk-chocolate icing that dries slightly as it sets up.

SERVES 8-10

INGREDIENTS

½ cup, plus 2 tbsp. shortening, plus more for greasing
1 ¾ cup cake flour, sifted
1 tsp. baking soda
½ tsp. salt
¾ cup, plus ⅔ cup milk
¼ cup vinegar
10 tbsp. unsweetened cocoa powder
3 cups sugar
2 eggs
2 tsp. vanilla extract
8 tbsp. unsalted butter, cut into ½” pieces and chilled

INSTRUCTIONS

1. Heat oven to 375°. Grease a 9″ x 13″ baking dish and line with parchment paper; set aside. Whisk flour, baking soda, and salt in a bowl, set aside. Combine ¾ cup milk and vinegar in a bowl; set aside. Using a hand mixer, beat 2 tbsp. shortening and 6 tbsp. cocoa powder in a bowl until smooth; set aside. In another bowl, beat remaining shortening plus 1 cup sugar until fluffy; beat in cocoa mixture, eggs and 1 tsp. vanilla. Alternate adding dry ingredients in 2 batches and milk mixture in 1 batch; beat until batter is smooth. Pour batter into prepared baking dish; bake until a toothpick inserted into cake comes out clean, about 25 minutes. Transfer baking pan to a wire rack; poke holes in cake with a toothpick and let cool slightly.

2. Make the glaze: Bring remaining milk, cocoa and sugar to a boil in a 1-qt. saucepan; cook, whisking constantly, until bubbling and thick, 4-6 minutes. Remove from heat and stir in remaining vanilla; slowly add chilled butter and stir until smooth. Let icing cool to room temperature; pour over cake and refrigerate until icing is set, 5-10 minutes.

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Oaxaca Cocktail

SAVEUR Editors — Mon, 18 Mar 2019 22:50:10 +0000

Meaghan Dorman of Raines Law Room makes an ode to the first issue of SAVEUR’s focus on Oaxaca with this fun, celebratory rum drink with bitters.

Yield: makes 1 cocktail

3 cherries
1 oz. rum, preferably Flor de Cana 7 year
¹⁄₂ oz. fresh lemon juice
¹⁄₂ oz. Orgeat
dashes Bitterman's mole bitters
Champagne, to top

Instructions

Muddle 2 cherries in a cocktail shaker; add rum, lemon juice, orgeat, bitters, and ice. Shake vigorously, then strain into a coupe. Top with champagne and garnish with remaining cherry.

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Kinilaw Ceviche

Organic — Mon, 18 Mar 2019 22:31:55 +0000

Anna Stockwell

This recipe was developed by test kitchen assistant Monica Floirendo.

Anna Stockwell

SERVES 4

Ingredients

1lb. tuna, sushi quality
1 medium shallot, thinly sliced
½ cup cherry tomatoes, sliced in half
2 scallions, thinly sliced (green part only)
1 ½ tbsp. ginger, minced
1 cup coconut vinegar
3 Thai chilis, thinly sliced crosswise
¼ cup coconut cream
The juice of 3 Limes, plus the zest of 1
Butter Lettuce, to serve

Instructions

1. Dice tuna into ¼” x ¼” pieces; refrigerate.

2. When very cold, rinse the fish with the coconut vinegar; discard the the remaining vinegar. Add the shallots, ginger, chili, tomatoes, salt, lime juice, zest (? what happened to zest?) and the coconut milk (enough to coat).

3. Garnish with the cilantro and scallions. Serve immediately on individual Butter Lettuce leaves.

NOTES:
As for the coconut Cream, the brand Chaokoh sells it in a can. Otherwise you can buy regular coconut milk, refrigerate it until cold, and skim the cream from the top of the can.

You can substitute Coconut Vinegar for Palm or Cane Vinegar.

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Last Pontoon

Organic — Mon, 18 Mar 2019 22:50:08 +0000

This drink takes cues from mole's combination of smoky, sweet flavors, incorporating mezcal, sherry, dark rum, and cognac. Matt Taylor-Gross

This update of the classic Japanese Cocktail, from bartender Chaim Dauermann of The Up & Up, was inspired by the contents of SAVEUR’s inaugural issue 21 years ago, which contained, among other things, a large feature on mole. The drink takes cues from mole’s combination of smoky, sweet flavors, incorporating mezcal, sherry, dark rum, and cognac.

Featured in: 21 Cocktails for our 21st Birthday

Yield: makes one cocktail

1 ¹⁄₂ oz. cognac, preferably Remy Martin 1738
¹⁄₂ oz. orgeat
¹⁄₄ oz. dark rum, preferably Cruzan Black Strap
¹⁄₄ oz. mezcal, preferably Del maguey Chichicapa
¹⁄₄ oz. sherry, preferably Pedro Ximenez
³⁄₄ oz. beer, preferably IPA
Grapefruit peel, for garnish

Instructions

Combine cognac, orgeat, rum, mezcal, and sherry in a cocktail shaker filled with ice; stir, then strain into a chilled rocks glass filled with ice and top with beer. Garnish with the grapefruit peel.

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Devil’s Garden

Organic — Mon, 18 Mar 2019 22:24:32 +0000

At first sip, lime juice and fresh mint refresh the taste buds, but soon the smoky and spicy undertones of chipotle-infused mezcal creep over the palate. A touch of Cynar, an unusual liqueur made from artichokes, adds a veil of mystery. Get the recipe for Devil's Garden ». MacKenzie Smith

Yield: makes 1 Cocktail

Ingredients

For the Chipotle Infused Mezcal

1 dried chipotle pepper
1 cup mezcal

For the Cocktail

4-6 mint leaves
³⁄₄ oz. lime juice
³⁄₄ oz. agave nectar
¹⁄₂ oz. Cynar
¹⁄₂ oz. chipotle-infused mezcal
1 ¹⁄₂ oz. resposado tequila

Instructions

For the Chipotle Infused Mezcal: Toast one dried chipotle in a pan over high heat until it begins to smoke slightly, then remove from heat. Place the pepper in a sealable jar, add mezcal, tightly cover, and let sit overnight. Remove
For the Cocktail: In an ice shaker, combine mint, lime juice, agave, Cynar, mezcal, and tequila. Shake for 30 seconds, strain into an iced coup, and serve.

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If You Like Piña Colada

Organic — Mon, 18 Mar 2019 22:37:37 +0000

Leo Robitschek of Eleven Madison Park crafted this cocktail in honor of our 21st birthday, inspired by SAVEUR's global influence. "While your average 21-year-old is spending their birthday getting a little too familiar with Jagermeister and Miller High-Life—not that there's anything wrong with that—SAVEUR has already been around the world," he says. "She's sampled the best, and is hungry for more. Here, a perfect blend of some lesser-seen players: spicy rye, robust and savory-spiced velvet falernum, ancient and unapologetically vegetal green Chartreuse, and Linie aquavit, a spirit that, amazingly enough, has actually sailed around the world, aging in oak sherry casks to the rhythm of the rolling waves. Coconut, lime, and pineapple tie the package together; a somewhat more civilized yet totally delicious way to celebrate one's twenty-first year." Get the recipe for If You Like Piña Colada ». Matt Taylor-Gross

Leo Robitschek of Eleven Madison Park crafted this cocktail in honor of our 21st birthday, inspired by SAVEUR’s global influence. “While your average 21-year-old is spending their birthday getting a little too familiar with Jagermeister and Miller High-Life—not that there’s anything wrong with that—SAVEUR has already been around the world,” he says. “She’s sampled the best, and is hungry for more. Here, a perfect blend of some lesser-seen players: spicy rye, robust and savory-spiced velvet falernum, ancient and unapologetically vegetal Green Chartreuse, and Linie aquavit, a spirit that, amazingly enough, has actually sailed around the world, aging in oak sherry casks to the rhythm of the rolling waves. Coconut, lime, and pineapple tie the package together; a somewhat more civilized yet totally delicious way to celebrate one’s twenty-first year.”

Featured in: 21 Cocktails for our 21st Birthday

Yield: makes one cocktail

³⁄₄ oz. pineapple juice
¹⁄₂ oz. coconut syrup
¹⁄₂ oz. fresh lime juice
¹⁄₂ oz. Green Chartreuse
¹⁄₂ oz. Linie aquavit
¹⁄₂ oz. rye, preferably Michter's
¹⁄₄ oz. Velvet Falernum
3 dashes Angostura bitters
Pineapple fronds, to garnish

Instructions

Combine pineapple juice, syrup, lime juice, chartreuse, aquavit, rye, and velvet falernum in a hurricane glass filled with crushed ice and stir; top with bitters and garnish with pineapple fronds.

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