By Mittie Hellmich
The Mini Bar sequence might be small in dimension, yet every one tiny tome is stuffed with vintage and unique recipes that pack fairly a wallop! Whiskey fans will locate every little thing from the suitable new york to the conventional Southern-Style Mint Julep. each one quantity during this new sequence tells the historical past of its specific alcohol, in addition to its certain features and features. A thesaurus of crucial bar instruments and cocktail terminology will confirm readers not just stroll the stroll of a professional mixologist, but additionally speak the controversy. With greater than 50 scrumptious recipes, this little cocktail e-book makes a lively stocking stuffer or superb present.
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Extra resources for Mini Bar: Whiskey: A Little Book of Big Drinks
Raspberry Chocolate Chip Scones Makes 6 scones | WHEAT-FREE 1 cup spelt flour 1 cup oat flour (see note) ¼ cup unrefined sugar ½ tsp (scant) sea salt 2 tsp baking powder ½ tsp baking soda ¼ cup organic canola oil ¼ cup non-dairy chocolate chips ¼ cup vanilla or berry flavor soy yogurt 2½–4 tbsp vanilla or plain soy milk (see note) 1 tsp pure vanilla extract / cup f rozen raspberries (keep in freezer until ready to use) 1–2 tsp spelt flour (for dusting counter) 1–2 tsp soy yogurt or soy milk (for brushing scones) 1–2 tsp unrefined sugar (for garnish) 2 3 Preheat oven to 375°F (190°C).
Purée until smooth, gradually adding water as desired to thin dip and scraping down sides of bowl as needed. Add lime zest and cilantro and purée briefly to incorporate cilantro. I prefer this dip with just a hint of garlic, so I use a very small clove. If you are a garlic lover, feel free to use more. Before juicing limes, zest one or two to collect about 1 tsp of the rind; be careful to avoid the bitter white pith. I find a kitchen rasp (also called a microplane grater) is the best tool for zesting citrus.
Spoon mixture into liners. Bake for 23–26 minutes, until a toothpick inserted in center comes out clean. 30 Eat, Drink & Be Vegan The hazelnut-pear combination in these pancakes is unique and memorable, and worth keeping a small jar of hazelnut butter in your fridge. Serve with pure maple syrup. Hazelnut-Pear Pancakes Makes 10–13 medium–large pancakes | WHEAT-FREE 11/8 cup spelt flour 2½ tsp baking powder ½ tsp freshly grated nutmeg 1 8 / tsp sea salt ¼ cup hazelnut butter 1½ cup vanilla non-dairy milk 1 tsp organic canola oil 1 r ipe pear, peeled, cut in half lengthwise, and sliced (about ¾–1 cup) organic canola oil (for coating pan) ½ cup c rushed hazelnuts, skins removed (for garnish) In a large bowl, add flour and sift in baking powder.
Mini Bar: Whiskey: A Little Book of Big Drinks by Mittie Hellmich