STIFF COCKTAIL RECIPES

Name: Tom and Jerry
Yield: 1 drink, with batter for about 10 drinks
Ingredients: 6 eggs (yolks and whites separated); 1 pound sugar; 1 ounce añejo rum; 3 tablespoons vanilla extract; 3/4 teaspoon ground cinnamon; 1/4 teaspoon ground allspice; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 2 dashes Angostura bitters; 6 ounces milk; 1 ounce añejo rum; 1 ounce V.S. Cognac

TOM AND JERRY RECIPE - NYT COOKING - RECIPES AND COOKING ...

Tom and Jerry Recipe - NYT Cooking - Recipes and Cooking ... image

This drink has nothing to do with the cartoon cat and mouse, or Jerry Thomas, the celebrated New York barman of the 1800s, who often boasted of inventing it. It is a rich holiday elixir, a relative of eggnog that flourished in America in the 19th and early 20th centuries, and is frequently (though not definitively) credited to Pierce Egan, the English chronicler of sports and popular culture. Robert Simonson brought this version of the drink, which is especially popular in Wisconsin and is bordering states, to The Times in 2012. It is adapted from Audrey Saunders, the owner of the Manhattan cocktail bar Pegu Club. She decreased the sugar and added Angostura bitters and vanilla. “It makes a huge difference,” she said. It’s best on snowy days, when it can warm and comfort from within.

Provided by Robert Simonson

Yield 1 drink, with batter for about 10 drinks

Number Of Ingredients 12

Ingredients

6 eggs (yolks and whites separated)
1 pound sugar
1 ounce añejo rum
3 tablespoons vanilla extract
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 dashes Angostura bitters
6 ounces milk
1 ounce añejo rum
1 ounce V.S. Cognac

Steps:

Make the batter: In a bowl, beat egg yolks until they are as thin as water. While beating, gradually add sugar, rum, vanilla, spices and bitters. In a separate bowl, beat egg whites until stiff. Fold into yolk mixture. If not using immediately, refrigerate batter.
Make the drink: In a small saucepan, bring milk to boil. Meanwhile, warm a roughly 10-ounce Irish coffee mug in the oven. Pour in 2 ounces batter. Add 1 ounce rum and 1 ounce Cognac. Fill with boiling milk, stirring briskly with a small whisk while adding, so batter and milk are well mixed. Dust with nutmeg.

TOM AND JERRY RECIPE - NYT COOKING - RECIPES AND COOKING ...

Tom and Jerry Recipe - NYT Cooking - Recipes and Cooking ... image

This drink has nothing to do with the cartoon cat and mouse, or Jerry Thomas, the celebrated New York barman of the 1800s, who often boasted of inventing it. It is a rich holiday elixir, a relative of eggnog that flourished in America in the 19th and early 20th centuries, and is frequently (though not definitively) credited to Pierce Egan, the English chronicler of sports and popular culture. Robert Simonson brought this version of the drink, which is especially popular in Wisconsin and is bordering states, to The Times in 2012. It is adapted from Audrey Saunders, the owner of the Manhattan cocktail bar Pegu Club. She decreased the sugar and added Angostura bitters and vanilla. “It makes a huge difference,” she said. It’s best on snowy days, when it can warm and comfort from within.

Provided by Robert Simonson

Yield 1 drink, with batter for about 10 drinks

Number Of Ingredients 12

Ingredients

6 eggs (yolks and whites separated)
1 pound sugar
1 ounce añejo rum
3 tablespoons vanilla extract
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 dashes Angostura bitters
6 ounces milk
1 ounce añejo rum
1 ounce V.S. Cognac

Steps:

Make the batter: In a bowl, beat egg yolks until they are as thin as water. While beating, gradually add sugar, rum, vanilla, spices and bitters. In a separate bowl, beat egg whites until stiff. Fold into yolk mixture. If not using immediately, refrigerate batter.
Make the drink: In a small saucepan, bring milk to boil. Meanwhile, warm a roughly 10-ounce Irish coffee mug in the oven. Pour in 2 ounces batter. Add 1 ounce rum and 1 ounce Cognac. Fill with boiling milk, stirring briskly with a small whisk while adding, so batter and milk are well mixed. Dust with nutmeg.

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BLACK FOREST CHEESECAKE | CHEESE RECIPES | JAMIE OLIVER

This is a great make-ahead dessert that will definitely impress your guests!
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 489 calories per serving

1. Preheat the oven to 180ºC/350ºF/gas 4. Grease the sides and line the base of a deep 23cm loose-bottomed cake tin.
2. To make the biscuit base, melt the butter in a pan over a low heat. Blitz the biscuits in a food processor until they resemble fine crumbs, then add to the melted butter.
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9. Place the cream, cream cheese and vanilla extract into a third bowl and beat into soft peaks.
10. Fold the egg yolk mixture into the cream cheese mixture and gently fold through the egg whites. Spoon the mixture onto the biscuit base, then gently swirl through the cherry syrup.
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12. When you’re nearly ready to serve, make the chocolate glaze topping. Place a medium heatproof bowl over a pan of simmering water, then add the dark chocolate, cream and butter. Allow to melt, stirring occasionally.
13. Remove the cheesecake from the tin and place on a cake stand.
14. Pour over the chocolate glaze, then decorate with some gratings of dark chocolate and clementine zest. Serve with a gold leaf and sparklers to make it extra special.

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BLACK FOREST CHEESECAKE | CHEESE RECIPES | JAMIE OLIVER

1. Preheat the oven to 180ºC/350ºF/gas 4. Grease the sides and line the base of a deep 23cm loose-bottomed cake tin.
2. To make the biscuit base, melt the butter in a pan over a low heat. Blitz the biscuits in a food processor until they resemble fine crumbs, then add to the melted butter.
3. Mix well to coat the crumbs, then tip into the prepared cake tin, spreading it out evenly.
4. Place in the hot oven for 10 minutes, or until darker in colour, then remove and leave to cool.
5. Meanwhile, to make the filling, add the tinned cherries and their syrup, the clementine zest and juice and 150g of sugar to a pan over a medium heat.
6. Cook for around 20 minutes, or until reduced to a syrupy consistency. Leave to cool and set aside.
7. Separate the egg yolks and whites into 2 separate bowls. Add the remaining 200g of sugar to the yolks, then use an electric whisk to beat for 5 to 7 minutes, or until pale and fluffy.
8. Whisk the egg whites until stiff peaks form.
9. Place the cream, cream cheese and vanilla extract into a third bowl and beat into soft peaks.
10. Fold the egg yolk mixture into the cream cheese mixture and gently fold through the egg whites. Spoon the mixture onto the biscuit base, then gently swirl through the cherry syrup.
11. Place the cheesecake in the freezer to set overnight.
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13. Remove the cheesecake from the tin and place on a cake stand.
14. Pour over the chocolate glaze, then decorate with some gratings of dark chocolate and clementine zest. Serve with a gold leaf and sparklers to make it extra special.

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