Posts Tagged ‘cinnamon’
January 22, 2014 by Jenn
Managing your bar will be a new addition to the blog where I give you cheap and fun ways to create your own additions to your bar cart including bitters, simple syrups, and even liquors. A new segment for our blog was born out of sheer frustration. Two things happened recently, 1. I couldn’t find any interesting bitters flavors that I wanted and 2. When I found them, they were dumb expensive. There is a fancy liquor store in town and they wanted 19 dollars for blackberry bitters…. WHAT?! So I decided that I don’t need their stinkin’ bitters. I will make my own. Guess what? It’s SO easy.
There are a lot of posts that say you can make bitters from vodka but this just isn’t true. Vodka is not grain alcohol which is what you need in order to suck out all the flavors of whatever you are turning into bitters. If you soak a fruit in vodka, it will sort of taste like what you want but Everclear on the other hand will suck out all the flavor and make your bitters pretty colors to boot.
For those who don’t know: Everclear is a clear distilled grain alcohol that is bottled at both 151-proof and 190-proof. I used the 190-proof to get high octane result. Don’t worry about the grain alcohol having an affect your cocktails alcohol-wise or taste-wise, the amount of bitters used in a cocktail is so small that the grain alcohol won’t make a difference, it’ll just add really great flavor since it’ll be so concentrated. The bitters I created are Orange Cinnamon Bitters and Blueberry Bitters. Let’s get started!
To make these bitters you will need:
- 1 bottle Everclear
- 2 jars with tight fitting lids
- 1 cup fresh blueberries
- 3 cinnamon sticks
- 1 orange
- vegetable peeler
The amount of Everclear you use is really up to you. I know I would use the Orange Cinnamon Bitters more often than the Blueberry Bitters, so I made more of the Orange Cinnamon. I used 1 1/2 cups of Everclear for the Orange Cinnamon Bitter. I poured the Everclear into my jar then I dropped in the 3 cinnamon sticks and the peels of 1 orange. (I ate the orange as a bitters making snack after I peeled it) For the Blueberry Bitters, I used 1 cup of Everclear and 1 Cup of blueberries. Really, the amount of product you put into the Everclear really depends on how strong you want the bitters to be. Once the fruit is in the Everclear, screw on the lids tightly and put them in a cool dark place (I used a kitchen cabinet) and let them sit for 25 days. You might be thinking 25 days?! It takes a while for the alcohol to suck out all the flavor. After the 25 days, unscrew the lid and taste the bitters. If the flavor is right, remove the fruit with tongs or a fork will do just fine. If the bitters are not strong enough, leave them be for another 3 days and taste them again. Keep checking in 3 day increments until they are perfect. My bitters sat for a total of 31 days. Depending on how much alcohol you use, you could easily make 6 different kinds of bitters from one bottle of Everclear. SO much cheaper!
What’s super weird is that once I took out my blueberries, they were really hard! Like rocks. All the juice had been infused into the bitters!
The same happened with the orange peels, they were colorless and hard once they were removed. The grain alcohol totally did it’s job.
Once you’re finished you can bottle them or leave them in the jars. As long as they are tightly sealed, the bitters will last up to 6 months. Label them and poof! You’re ready to have a delicious cocktail with a great flavor!
March 30, 2013 by Emily
One of the recipes that my grandmother and I would always make together is orange rolls, which was basically just biscuit dough, sugar and orange juice concentrate baked in muffin tins…and while I have fond memories of the original it just wasn’t working for me the last time I made them. So I decided to remake these and add a few new layers of flavors, which is where marmalade comes in!
There’s something about marmalade that I just LOVE, maybe its the play on sweet/bitter or the fact that the orange peels always look like little jewels to me…either way its good stuff.
What You’ll Need:
2 Cups Milk (I used soy, but regular milk works as well)
1/2 Cup Vegetable Oil
1/2 Cup Sugar
2 1/4 Teaspoon Active Dry Yeast (1 package of yeast)
4 Cups All Purpose Flour
1/2 Cup All Purpose Flour
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
2 Teaspoon Salt
1/2 cup Softened Butter (or earth balance if you’d like to make these vegan)
1 “heaping” Cup of Orange Marmalade (I used a full 10 ounce jar)
1 Teaspoon Cinnamon
1/2 Teaspoon Salt
1/4 Cup Packed Brown Sugar
1 – In a sauce pan heat the milk oil and sugar until the sugar has dissolved, remove from heat and allow to cool until its just “warm” to the touch. 2 – Sprinkle the yeast over top and allow to proof for about 5 minutes. 3 – measure out 4 cups of flour into a large mixing bowl, adding the milk/yeast mixture and stirring until combined. Cover with a tea towel and set in a warm place to rise for 1 hour. 4 – After the dough has risen to about double in size, stir in the remaining flour, baking soda, baking powder and salt. Cover and allow to rise an additional 1 hour, at this point dough can be stored in the fridge for up to a day until your ready to use it. 5 – Roll out the dough into a long rectangle, about 12 x 18 inches 6 – Mix the butter, marmalade, sugar, salt and cinnamon and spread onto the dough from edge to edge.
7 – Starting at the long edge furthest from you, gently roll up the dough and jelly mixture into a spiral. 8 – Pinch the end edge of the dough to the roll to connect it all together.
9 – Slice your roll into 12 pieces and arrange into two heavily butter cake pans and allow to proof while you heat your over to 375 degrees. 10 – bake for 15-18 minutes until the dough is golden brown, remove from oven and immediately flip the rolls out of the plans and on to a plate (otherwise the marmalade sugar mixture will cool and make it impossible to get out of pans!) let cool slightly and enjoy!!
March 20, 2013 by Jenn
Waffle Wednesday is here again! It has become my favorite day of the week. Today I bring you a cinnamon waffle with applesauce made form scratch. I love applesauce so much, sometimes I even put it on my toast!
Yields 1 Serving
1 3/4 C Flour
1 Tsp. Baking Soda
1/2 Tsp Salt
2 C Milk (I used almond milk)
1/3 C Veggie Oil
2 Tbsp Brown Sugar
1 Tbsp Cinnamon
6 Large Apples
1/4 Cup Sugar (you can add more if you like your applesauce sweeter)
2 Tsp Lemon Juice
1/2 Tsp Cinnamon
For the waffle, combine all ingredients and mix well making sure not to have any lumps. Pour into the waffle iron. Easy peasy. As you can probably tell, I’ve been using the same base recipe for the waffle and adding different ingredients to create different variations.
For the applesauce, remove the skin and core and quarter apples. Be sure to remove all seeds. I used one of those apple cutters from Ikea for mine. It really cut down on the chopping time! Place your apples in a large saucepan filled with about an inch or two of filtered water. If your apples are more or less ripe, this will alter your cooking time. You need the apples to be very soft. If your apples are ripe, you’ll only need to simmer them for about 10 minutes and you can add time if they are less ripe. You shouldn’t need to simmer them for more than 20 to 25 minutes. Remove from the pan and let them cool. Place in a blender or food processor to get rid of any large bits then add the lemon juice, sugar, and cinnamon. I add my ingredients in stages so that the sauce doesn’t come out too sweet or sour. You can add each ingredient little by little until you find a taste that’s just right!
I hope you make this waffle and enjoy it as much as I did. Next up: Peanut butter waffle with homemade jelly! Whoo-hoo! Also, happy first day of spring!