EAU DE VIE RECIPE RECIPES
MANHATTAN COCKTAIL RECIPE - BBC GOOD FOOD
Combine dry and sweet vermouth to make the perfect Manhattan cocktail. Add bourbon, Angostura bitters and morello cherry to complete the classic flavour combination
Provided by Dustin Macmillan
Categories Cocktails, Drink
Total Time 5 minutes
Prep Time 5 minutes
Yield 1
Number Of Ingredients 7
Steps:
- Pour all of the ingredients into a mixing glass, add cubed ice and stir.
- When the desired dilution has been achieved, strain into a martini coupe.
- Garnish with orange zest, making sure to release the oils with and around the glass.
Nutrition Facts : Calories 228 calories, CarbohydrateContent 3 grams carbohydrates, SugarContent 3 grams sugar, SodiumContent 0.01 milligram of sodium
BASIC CLAFOUTIS RECIPE | EPICURIOUS
Approach the clafoutis batter as if you're making waffles! It's no more complicated than that. This recipe resonates with me because it is so simple and versatile and, at the same time, elegant. Most often I make a clafoutis in a black cast iron skillet or heavy pie pan because they retain the heat well. You can certainly use individual ramekins, a tart mold, or even a crêpe pan. When you bake a clafoutis, it will puff up like a little soufflé, browned on the edges, but creamy within. I try to serve it immediately, because it will inevitably fall and deflate—but not to worry: This _will_ happen and it's just as delicious anyway. If you understand this basic batter, the sky's the limit: it's a perfect blank canvas for almost any fruit you can think of: from choppable fruits like mango and banana, to cherries preserved in brandy. It's a recipe to draw upon all the year long. Variations follow, but here's the basic batter.
Provided by John Besh
Yield Serves 4–6
Number Of Ingredients 6
Steps:
- 1. Preheat the oven to 325°F. In a large bowl, whisk together the milk, eggs, sugar, vanilla, and butter until the sugar is dissolved. Add the flour and whisk until smooth. Pour the batter into a cast iron skillet or pie pan.
- 2. Now add your favorite fruit or flavoring (see below). Bake until the clafoutis is beautifully puffed and golden, 35–40 minutes. Serve immediately.
- Clafoutis Variations: Concord Grape Clafoutis: Once the batter is in the skillet, scatter 2 cups slightly crushed Concord or other black or red grapes on top. Cherry Clafoutis: Scatter 2 cups pitted cherries onto the batter once it's poured into pie plates. Pear Clafoutis with Pear Eau de Vie: Core 1 ripe pear and cut into pieces. Pour the batter into the skillet and top with the pear pieces. Bake. Drizzle with 2 tablespoons eau de vie and serve immediately. Milk Chocolate and Hazelnut Clafoutis: Melt 1 cup chopped milk chocolate in a large mixing bowl set above a simmering pot of water. Fold in the clafoutis batter until smooth and fully incorporated. Pour into a skillet or pie plate, sprinkle with 1/4 cup coarsely chopped hazelnuts, and bake.
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