Post by Shawnee on Dec 7, 2012 2:30:47 GMT -5
Milk Punch with Sesame Cookies
For the Milk Punch
Serves 12
2 quarts whole milk
2 cups Gosling's black rum
1 cup Christian Brothers brandy
2 cups sugar
4 tablespoons pure Tahitian vanilla extract
Directions
1. In a large stainless or glass bowl, whisk together all the ingredients. Make sure the sugar has completely dissolved by running your finger across the bottom of the bowl and checking that there is no grit of sugar.
2. Divide among four heavy-duty quart containers, leaving room at the top for the mixture to expand when frozen. Cover with lids and freeze for at least 24 hours.
3. Remove one quart at a time, as needed, and - using a sturdy fork - chop up the mixture in its container until it becomes slushy.
4. Portion into attractive glasses and serve with a long-handled spoon for slurping or sipping - diner's choice.
More: The Best Cheeseburger Recipe
For the sesame cookies
Yields 78 cookies
Adapted from The Glorious Foods of Greece by Diane Kochilas
¾ cup olive oil
¾ cup sugar
1 tablespoon baking powder
½ teaspoon baking soda
1 tablespoon powdered cinnamon
Pinch of salt
½ cup dry red wine
3 cups flour
1 cup sesame seeds, toasted
Plastic mister bottle filled with clean, cool water
Plus: Pasta Kerchief with Poached Egg, French Ham, and Brown Butter
Directions
1. Preheat oven to 350 degrees.
2. In a large stainless bowl, whisk together the olive oil and sugar until dissolved and creamy.
3. Add the baking powder, baking soda, cinnamon, pinch of salt, and red wine and whisk until thoroughly combined.
4. With a sturdy spoon, stir in the flour and beat vigorously until the dough comes together, then knead by hand a moment to a smooth consistency.
5. Scoop one-inch balls of the dough and roll into perfect spheres between the palms of your hands, then press each cookie between thumb and forefinger to make a thick button or puck shape.
6. Dip in toasted sesame seeds and place on a sheet pan lined with baking parchment. (You do not need to leave much space between them, as they do not flatten during baking.) If you have difficulty getting the sesame seeds to stick, mist the dough super-gently on the finest setting with the water.
6. Bake for 20 minutes. Remove and cool.
For the Milk Punch
Serves 12
2 quarts whole milk
2 cups Gosling's black rum
1 cup Christian Brothers brandy
2 cups sugar
4 tablespoons pure Tahitian vanilla extract
Directions
1. In a large stainless or glass bowl, whisk together all the ingredients. Make sure the sugar has completely dissolved by running your finger across the bottom of the bowl and checking that there is no grit of sugar.
2. Divide among four heavy-duty quart containers, leaving room at the top for the mixture to expand when frozen. Cover with lids and freeze for at least 24 hours.
3. Remove one quart at a time, as needed, and - using a sturdy fork - chop up the mixture in its container until it becomes slushy.
4. Portion into attractive glasses and serve with a long-handled spoon for slurping or sipping - diner's choice.
More: The Best Cheeseburger Recipe
For the sesame cookies
Yields 78 cookies
Adapted from The Glorious Foods of Greece by Diane Kochilas
¾ cup olive oil
¾ cup sugar
1 tablespoon baking powder
½ teaspoon baking soda
1 tablespoon powdered cinnamon
Pinch of salt
½ cup dry red wine
3 cups flour
1 cup sesame seeds, toasted
Plastic mister bottle filled with clean, cool water
Plus: Pasta Kerchief with Poached Egg, French Ham, and Brown Butter
Directions
1. Preheat oven to 350 degrees.
2. In a large stainless bowl, whisk together the olive oil and sugar until dissolved and creamy.
3. Add the baking powder, baking soda, cinnamon, pinch of salt, and red wine and whisk until thoroughly combined.
4. With a sturdy spoon, stir in the flour and beat vigorously until the dough comes together, then knead by hand a moment to a smooth consistency.
5. Scoop one-inch balls of the dough and roll into perfect spheres between the palms of your hands, then press each cookie between thumb and forefinger to make a thick button or puck shape.
6. Dip in toasted sesame seeds and place on a sheet pan lined with baking parchment. (You do not need to leave much space between them, as they do not flatten during baking.) If you have difficulty getting the sesame seeds to stick, mist the dough super-gently on the finest setting with the water.
6. Bake for 20 minutes. Remove and cool.