- 1/2 of 1 small lime, cut into 6 wedges
- 2 1/2-inch-thick rounds peeled cucumber
- 1 1/2 tablespoons Simple Syrup (see recipe)
Place lime and cucumber in cocktail shaker; mash with muddler or wooden spoon until lime is juiced and cucumber is pulpy. Add gin and Simple Syrup, then ice. Cover; shake vigorously 3 times. Pour contents of shaker into rocks glass. Sprinkle with salt.
SIMPLE SYRUP/ To make the Simple Syrup called for in this recipe, stir 1 cup sugar and 1 cup water in small saucepan over medium heat until sugar dissolves. Increase heat; boil 1 minutes. Cool, then chill up to 1 month.
Thirsty for More? If you have a question about this recipe, contact our Test Kitchen at [email protected] To see more recipes like this one, check out our Winter Cocktails Calendar.
- 1 medium onion
- 3 garlic cloves
- 3/4 pound carrots
- 1/2 pound parsnips
- 1/2 pound turnips
- 6 ounces mushrooms
- a 3-inch piece fresh gingerroot
- a 28- to 32-ounce can whole tomatoes
- a 3-pound boneless beef chuck roast
- 2 tablespoons olive oil
- 3/4 cup Tawny Port
- 3/4 cup dry red wine
- 2 cups beef or chicken broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon packed brown sugar
- 3 bay leaves
- 1 teaspoon dried thyme, crumbled
- 1 teaspoon dried oregano, crumbled
- 3 tablespoons cornstarch
- 3 tablespoons water
- Chop onion and mince garlic. Peel carrots and parsnips and diagonally cut into 3/4-inch-thick slices. Peel turnips and cut into 3/4-inch-thick wedges. Cut mushrooms into 1/2-inch-thick slices. Peel gingerroot and mince enough to measure 1/4 cup. Drain tomatoes and chop.
- Pat chuck roast dry and season with salt and pepper. In a 5-quart heavy kettle heat oil over moderately high heat until hot but not smoking and brown roast on all sides. Transfer roast to a plate and pour off all but 1 tablespoon fat from kettle. Add onion to kettle and cook over moderate heat, stirring, until golden. Add garlic and cook, stirring, 1 minute. Add Port and red wine and simmer, scraping up any brown bits on bottom of kettle, 5 minutes. Stir in broth, Worcestershire sauce, brown sugar, gingerroot, tomatoes, bay leaves, thyme, and oregano and bring mixture to a boil. Add roast, carrots, parsnips, turnips, and mushrooms and simmer, covered, turning roast over halfway through cooking time, 3 hours total, or until tender. Pot roast may be made up to this point 3 days ahead. Cool roast, uncovered, before chilling, covered, and remove any solidified fat before reheating.
- Transfer roast with tongs to a cutting board and let stand 10 minutes. If necessary skim fat from cooking liquid and bring cooking liquid and vegetables to a boil over moderate heat. In a small bowl stir together cornstarch and water until smooth and stir enough into sauce to thicken to desired consistency. Simmer sauce, stirring occasionally, 2 minutes.
- Cut roast crosswise into 1/2-inch-thick slices and arrange on a deep platter. Spoon vegetables and sauce over meat. .
Gordon’s Dark BBQ Sauce Recipe
- Author: Steve Gordon
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3 pints 1 x
- Category: Sauces
- Method: Stove top
- Cuisine: American, Southern
One of our favorite homemade sauce recipes. It’s great for beef ribs, pork ribs, or on chicken. It’s a nice thick and rich type sauce.
1 – 32 oz bottle of Ketchup
1 cup Dark Brown Sugar
3 Tablespoons Yellow Mustard
1/4 cup Worcestershire Sauce
1 Tablespoon Texas Pete Hot Sauce
1/4 cup Apple Cider Vinegar
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 Tablespoon Liquid Smoke
1/2 teaspoon Smoked Paprika
Place ketchup in a large sauce pot.
Add the brown sugar.
Add the yellow mustard.
Add the Worcestershire Sauce
Add the Texas Pete
Add the vinegar.
Add the Garlic Powder.
Add the Onion Powder.
Add the liquid smoke.
Add the smoked paprika.
Place sauce pot over Medium heat on stove top.
Stir ingredients together to dissolve sugar.
Reduce heat to Medium-Low.
Simmer 10 minutes. Remove. Let Cool.
Keywords: Captain Gordon's, Dark BBQ Sauce, Gordon's, thick, red, smoke, quick, easy, beef ribs, pork ribs, chicken, condiments
Have you tried our Gordon’s Dark BBQ Sauce Recipe? How did you like it?
Share your memories of this dish with us. It will only take a minute or two for you to leave your comments in the section below.
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Gordon Ramsay's Yorkshire Pudding
Beloved Yorkshire puddings, similar to popovers and as light and fluffy as soufflés, have been a key dish in traditional British cuisine for many centuries. Originally created as a way of utilizing the pan drippings from cooked meats, these bites became a staple in Sunday roasts across the country. This particular recipe is adapted from one of British chef Gordon Ramsay's and will make 12 deliciously moist puddings that you should eat right away, while they're piping hot.
Fatty, chewy, and perfectly browned, Yorkshire puddings used to be served as an appetizer alongside onion gravy, but nowadays are a side dish to the classic roast meal. Although it requires more attention to detail than technical skills, the recipe needs to be followed to a tee so the puddings puff up and becomes golden brown and crispy. As they bake, however, resist the temptation to open the oven to take a peek or the puddings will collapse if you must see the magic happening inside of your oven, use the oven light but remember that any cold air will flatten your puddings or impede them from rising. This also means they will deflate shortly after removing from the oven, conserving, however, their delicious flavor and texture.
If needed, make the Yorkshire pudding batter two to three days in advance and keep it in the fridge, covered, until you're ready to bake. Serve with gravy or sausages, or as a side to stews or soups.
Lightly butter a 1.2-liter pudding basin.
Mix 1 tablespoon of the marmalade with the golden syrup and orange zest and spread over the bottom of the pudding basin.
Cream together the butter and sugar, using an electric mixer, until soft. With the motor still running, add the beaten eggs a little at a time, making sure each addition is fully incorporated before the next is added.
Sift in the flour and baking powder and fold alternately with the milk and remaining marmalade to obtain a smooth mixture. Spoon gently into the pudding basin—try not to be over vigorous here or you may lose air which was incorporated in the beating which will make the pudding dense.
Lay a pleated buttered sheet of greaseproof on top of the basin, buttered side down, and cover with a pleated sheet of foil, of the same size. Secure tightly with string under the rim of the basin.
Stand the basin on a trivet or upturned small heatproof plate in a large saucepan. Pour in enough boiling water to come halfway up the side of the basin and bring to a steady simmer. Cover with a tight-fitting lid and steam for 1 1/2 hours, checking the water level every 30 minutes or so, and topping up with boiling water as needed.
To check the pudding is ready, unwrap and insert a skewer into the sponge it should come out clean. Unmould the hot pudding onto a warm serving plate and serve with cream or custard.
How to Serve Moroccan Couscous:
I like to serve this in a large serving dish, I add blanched almonds and pomegranate seeds just before serving. This is a great dish for putting in the middle of the table so everyone can help themselves. It’s a great side dish, serve it with some grilled halloumi, baked feta, or with a vegetable tagine. Or have it on its own, I like to make this for school lunches or as a pack-up for a road trip.
History: One of the pinnacle cocktails listed in the vintage cocktail bible, Vintage Spirits and Forgotten Cocktails, Milk Punch is a sweet and milky (duh) drink with the first recipe dating to 1711. It was a favorite with Benjamin Franklin and Queen Victoria.
- 1 cup Woodford Reserve Bourbon
- 2 cups cream
- 2 cups whole milk
- .75 cup sifted powdered sugar
- .5 vanilla bean for flavoring
- Freshly grated nutmeg
Method: In a metal bowl over an ice bath, whisk sugar, cream, milk, and bourbon until nice and frothy. Add vanilla bean and strain through fine mesh strainer into pitcher. Place pitcher in the freezer for 30 minutes to an hour stirring occasionally. Pour into a glass and garnish with freshly grated nutmeg.
Gordon's Cup Recipe - Recipes
2 gallons water
1 tablespoon ground ginger
3 tablespoons cracked black
12 bay leaves
1 cup kosher salt
24 ounces honey or 1 cup of
24 ounces maple syrup (optional)
2 oranges, quartered
2 lemons, quartered
To make the brining solution, in a large stockpot, bring the water, ginger,
black peppercorn, bay leaves and salt to a boil. Lower to a simmer and stir in
the honey (or brown sugar) and maple syrup until well blended. Turn off heat
and allow to cool to room temperature. Transfer the brine to a non-reactive
container (such as a clean bucket or a clean, heavy-duty, plastic garbage bag
placed inside a cooler). Add the oranges and lemons.
Note: If you have a big turkey and need more brine than this, use 1 cup salt
and 1 cup brown sugar for every gallon of water.
Rinse the turkey inside and out with cold tap water. Reserve the neck and
specialty meats for pan gravy. Set the turkey in the brine, making sure that the
turkey is fully immersed in the brine. Place a weight on top of the turkey to make
sure it is always covered with brine. Marinate for at least 4 hours to overnight,
depending on the weight of the turkey, in the refrigerator or in a cooler with ice.
YOU MUST KEEP THE TURKEY AT A TEMPERATURE BELOW 50° F
TO PREVENT BACTERIA FROM GROWING.
Preheat oven to 325°F.
In a heavy roasting pan, place the carrots, celery and onions. Use a thick,
heavy duty roasting pan – enameled cast iron or heavy stainless steel – not a
thin, throw-away pan – these leave hot spots that burn portions and leave
other portions uncooked.
Grandma Olson’s Bread Pudding
I do love bread pudding. I know I’m constantly telling you how much I love sweets, but ultimately I’m not sure it’s true. I love “sweetish”. Not Swedish, but marginally sweet. This is not a sweet dessert. It’s more of a custard and you know how we Norwegians love custard. I think my mom’s favorite pie was custard. I’m not going that far, but I do love a good custard.
This is Grandma Olson’s bread pudding. As you can see, it is totally unfancy. With basically 6 ingredients, you can make this with ingredients on-hand. I doubt if Grandma specifically called for an Italian boule, but it’s the closest thing I could find to the bread she would use.
The other thing you’ll notice is the lack of a sauce. Grandma never made a sauce for the bread pudding when she served it. So often you will see vanilla or rum sauce to serve alongside the pudding, but Grandma always served it with whip cream and a sprinkling of sugar. Not whipped cream, but straight out of the milk jug cream. She might froth is up with a fork, but truly this is a simple dessert.
3 cups cubed Italian boule, allowed to stale overnight in a bowl
2 cups whole milk or half and half
2 teaspoons vanilla extract
1/2 cup raisins soaked in bourbon for 10 minutes or so
Preheat the oven to 350 degrees. Grease an 8 x 8 inch pan.
Combine the sugar, eggs, vanilla and half and half in a bowl. Pour over the cubed bread and let it sit for 10 minutes, so the bread can absorb the liquid. Add the raisins.
Pour into the greased 8 x 8 inch pan. Bake for 35 to 45 minutes, or until set.
There’s not much to this recipe. I’ve even fancied it up a bit from the way Grandma did it. I do not remember her soaking the raisins. I’d eat it right after it comes out of the oven. You’ll like it I promise.
A boule is basically a round, fairly dense loaf of white bread. It is much thicker than a French loaf or baguette.
You’re on your own if you want a sauce, but they are all over the Internet.
and remember: Tell the truth or someone will tell it for you. Big kiss, Lynn
3 favorite holiday recipes from Valerie Gordon’s ‘Sweet’
Valerie Gordon launched Valerie Confections several years ago with her partner, Stan Weightman Jr., with a box of chocolate-covered toffees. They have since expanded into a full-fledged bakery. Gordon’s just-published cookbook, “Sweet: Inspired Ingredients, Unforgettable Desserts” (Artisan), chronicles the menu of iconic cakes, petit fours, pies, cookies, chocolates, jams and more.
A self-taught baker and confectioner, Gordon’s desserts might be described as super-refined homemade: Everything is made with the best possible ingredients and to exacting standards with a clean aesthetic. And the spectrum of flavors hits all the right notes: chocolatey, buttery, creamy, fruity, nutty and spicy.
The cookbook is divided into categories that cover desserts for celebrations, everyday cakes, pies and tarts, chocolates and confections, spoonable desserts, cookies and bars, jams and snacks. The cakes are spectacular: retro cakes that Gordon has revived such as Blum’s coffee crunch cake, the Brown Derby grapefruit cake, Chasen’s banana shortcake and Scandia’s apple cake, as well as her own creations including mini-cakes and really luscious petit fours in flavors such as lavender-Earl Grey cake with lemon ganache and vanilla bean cake with rose petal-passion fruit ganache.
Gordon always seems to add the right “extra,” such as grated aged Gouda in the crust for her apple crostata or matcha in her white chocolate macadamia cookies or fraises des bois in mousse. But there are plenty of the kinds of simple dishes that resonate with elemental sweet-tooth cravings: glazed citrus pound cake, salted peanut blondies and Eton mess, to name a few.
The chocolates and confections chapter will keep busy anyone inclined to make caramel and temper chocolate. There are mendiants, bark, toffee, truffles, meringues, marshmallows and caramels.
Gordon’s tip: Be precise. “When prepping fruit for jam, I am a chatterbox. While frosting a cake or making a batter, I am selectively conversational. But when making chocolates, I work in silence,” she writes. “I plan my chocolate and candy sessions in advance, adhere to my tested recipes and focus on creating beautiful, flawless confections.”
Also, follow the weight measurements (there are both volume and weight measurements throughout the book) for consistency.
But if you are looking for easy recipes for the holidays, to feed friends and family or to give as gifts, there are several delicious desserts to make. Three favorites from the book include Gordon’s gingersnap cookies, Winter Luxury pumpkin pie and tangerine sour cream pound cake. (Note: These were not tested by the Times Test Kitchen.)
“I make gingersnaps year-round, not just during the holidays. I love the chewiness of these cookies, and because of their yielding texture, they are especially good for ice cream sandwiches.”
2 cups (14 ounces) granulated sugar
1 cup (6 ounces) light brown sugar
3 1/2 cups (17.5 ounces) flour
1 tablespoon baking soda
1 1/2 teaspoons kosher salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
2 tablespoons finely chopped candied ginger
3 sticks (12 ounces) unsalted butter, softened
2 large eggs
1/2 cup (5.5 ounces) unsulphured molasses
1. Position the racks in the upper and lower thirds of the oven and heat the oven to 350 degrees. Line two large heavy baking sheets with parchment paper or silicone liners.
2. In a small bowl, mix together 1/2 cup each of the granulated and brown sugars. Set aside.
3. Sift together the flour, baking soda, salt, ground ginger and cinnamon into a medium bowl. Mix in the candied ginger.
4. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a handheld mixer), combine the butter, the remaining 1 1/2 cups granulated sugar and the remaining 1/2 cup brown sugar and beat on medium speed until light and fluffy, about 4 minutes. Add the eggs one at a time, beating well after each addition, then add the molasses, beating until no streaks remain. Add the flour mixture 1 cup at a time, beating just until the batter is smooth.
5. Using a 2 1/2-inch ice cream scoop (or a 1/3-cup measure), scoop the dough onto the lined baking sheets, spacing the cookies 3 inches apart. Sprinkle the cookies with the sugar mixture. Bake for 15 minutes, or until the surface is cracked and flat. Cool the cookies on the baking sheets on cooling racks for 10 minutes.
6. Using an offset spatula, transfer the cookies to a cooling rack to cool completely. The cookies can be stored in an airtight container for up to four days or transferred to freezer bags and frozen for up to two months.
For chocolate gingersnaps: Add 1 cup (5 1/2 ounces) 61% bittersweet chocolate chips after the dry ingredients are incorporated.
TANGERINE SOUR CREAM POUND CAKE
“We have had some interesting cake requests over the years, but the most popular cake is so old-fashioned that it almost feels new -- a sour cream pound cake. The tangerine zest and juice enhance the cake’s sour cream tang.”
3 cups (15 ounces) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 sticks (8 ounces) unsalted butter, softened
3 cups (1 pound 5 ounces) sugar
6 large eggs
1 cup (8 ounces) sour cream
2 tablespoons grated tangerine zest (from about 8 tangerines)
1 teaspoon vanilla extract
1/2 cup (4 ounces) fresh tangerine juice
2 tablespoons fresh lemon juice
1/4 cup (1.75 ounces) granulated sugar
2 cups (9 ounces) powdered sugar, sifted
1. Position a rack in the center of the oven and heat the oven to 325 degrees. Coat the inside of a tube pan with nonstick baking spray or butter.
2. Sift together the flour, baking soda and salt into a medium bowl.
3. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a handheld mixer), cream the butter on medium speed until light and fluffy, about 3 minutes.
4. Add the sugar and beat until light and fluffy, about 5 minutes. Add the eggs one at a time, mixing well after each. Add the dry ingredients, 1 cup at a time, mixing well after each addition. Scrape the sides of the bowl.
5. Mix the sour cream, tangerine zest and vanilla together in a small bowl with a fork or small whisk. Add to the batter and mix until smooth. Fill the prepared tube pan with the batter and smooth the surface with an offset spatula. Bake for 45 minutes, then rotate the cake and bake for an additional 30 minutes, or until the top of the cake is cracked and golden brown and a toothpick inserted in the middle of the cake comes out clean. Cool the cake in the pan on a cooling rack for 45 minutes.
6. Invert the cake onto a cooling rack set on top of a baking sheet, to catch any glaze drippings. The cake should still be a little warm to the touch.
To make the first glaze
Mix 1/4 cup of the tangerine juice, the lemon juice and granulated sugar together in a small bowl. Using a pastry brush, pain the entire surface of the cake with this clear glaze, continuing until all the glaze has been used. Let the cake cool completely, about 1 hour.
To make the second glaze
1. Whisk together the powdered sugar and the remaining 1/4 cup of tangerine juice in a bowl. Let sit at room temperature for 10 minutes.
2. Pour the glaze very slowly over the top of the cake, so it drips down the sides. Leave the cake uncovered until the glaze sets, about 20 minutes.
3. The cake can be stored, in a cake box or under a cake dome, at room temperature for up to three days the unglazed cake can be wrapped well in plastic wrap and frozen for up to two months.
WINTER LUXURY PUMPKIN PIE
“The wise farmers at Windrose Farms in Paso Robles, Calif., introduced me to the Winter Luxury variety of pumpkin at the Santa Monica Farmers’ Market. A sign next to their pumpkins read, ‘Best Pumpkin Pie Ever!’ They weren’t lying.”
Makes enough dough for one 9-inch double-crust pie or two 9-inch single-crust pies
2 1/2 cups (12.5 ounces) flour
2 teaspoons sugar
1 teaspoon salt
2 1/2 sticks (10 ounces) unsalted butter, cubed and chilled
1/4 to 1/3 cup (2 to 2.5 ounces) cold water
“A scant sprinkling of this simple mixture prevents pie crusts from getting soggy on the bottom I use it with all wet pie fillings.”
1/4 cup (1.25 ounces) flour
1/4 cup (1.75 ounces) sugar
1 (3- to 4-pound) pumpkin, preferably Winter Luxury
3/4 cup (4.5 ounces) light brown sugar (not packed)
3 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon kosher salt
1/4 teaspoon ground cloves
1 tablespoon cornstarch
1/2 cup (4 ounces) creme fraiche or heavy cream, plus more if needed
1/2 recipe pie dough
1 1/2 teaspoons pie dust
1 egg, beaten
1 teaspoon granulated sugar
To make the pie dough
1. To make the dough in a food processor: Put the flour, sugar and salt in the processor bowl and pulse once or twice to combine. Drop the pieces of butter through the feed tube, continuing to pulse until the mixture resembles coarse crumbs. Slowly add 1/4 cup water as you continue pulsing a few more times, then add more water if necessary stop when the dough just starts to come together.
2. To make the dough by hand: Put the flour, sugar and salt into a medium bowl and mix together with a fork or small whisk. Cut the butter into the dough using a pastry cutter or a large fork until the mixture resembles coarse crumbs. Drizzle 1/4 cup water directly over the dough, mixing with the pastry cutter or fork, then add more water if necessary, mixing until the dough just comes together.
3. Remove the dough from the processor or bowl and form into 2 equal disks. Wrap each disk in plastic wrap and refrigerate for at least 2 hours, or up to 3 days. The dough can be frozen for up to 2 months thaw in the refrigerator.
Sift the flour and sugar together in a small bowl. The pie dust can be stored in an airtight container for up to 6 months.
1. Position a rack in the center of the oven and heat the oven to 350 degrees. Line a large baking sheet with parchment paper.
2. Using a sharp chef’s knife, cut the pumpkin in half. Scoop out the seeds. Place the pumpkin cut side down on the prepared baking sheet and roast for about 40 minutes, until the flesh is very soft. Pierce it with a fork to check for doneness. Let the pumpkin cool completely.
3. Scoop the pumpkin flesh out of the skin and puree in a food processor or blender, scraping down the sides once or twice. Reserve 1 1/2 cups of the puree for the filling. (The extra puree can be packed into a freezer bag and frozen for up to three months.)
4. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a handheld mixer), beat the brown sugar and eggs on medium speed until blended, about 1 minute. Add the pumpkin puree and beat until smooth. Scrape the sides of the bowl, then add the cinnamon, ginger, salt, cloves and cornstarch and beat until incorporated. Add the creme fraiche and beat until incorporated, about 30 seconds. If the filling looks stiff, add more creme fraiche 1 tablespoon at a time. (The filling can be stored, covered, in the refrigerator for up to two days.)
5. Remove the dough from the refrigerator and place on a floured cool surface. Using a rolling pin, roll the dough out into a 13-inch circle: Start from the center of the dough and roll outward, rotating the dough 2 to 3 inches after each roll -- this will help create a true circle. After every four to five rolls, run a large offset spatula under the dough to release it from the work surface. Add a little flour to the surface, rolling pin and/or dough if the dough sticks or becomes difficult to roll.
6. Roll the dough up onto the rolling pin, then unroll into a 9-inch pie pan, centering the round. Gently press the dough into the bottom of the pan and against the sides, making sure there are no air pockets. Press the dough against the upper edges of the pan so it extends about 12 inch beyond the edges, then trim any excess dough with kitchen shears. Crimp the dough. Chill the crust for 15 minutes, or until the dough is cool and firm.
7. Cover the bottom of the crust with the pie dust. Pour in the filling. Using a pastry brush, paint the crimped edge of the dough with the beaten eggs, then sprinkle with the granulated sugar.
8. Place the pie on a baking sheet and bake for 30 minutes, or until the edges of the crust look golden brown. Remove the pie from the oven and cover the edges of the crust with a pie ring.
9. Bake for an additional 25 to 35 minutes, until the edges of the filling are set but the center jiggles slightly when the pan is gently shaken. Start checking the pie after 20 minutes, then continue baking, checking at five-minute intervals, or until the pie is just set. (Do not bake the pie so long that it starts to brown on the top.) Transfer the pie to a cooling rack to cool completely. The pie can be stored in the refrigerator, covered, for up to 2 days.
Watch the video: Gordons Cup. How to Drink (December 2021).