Tuesday, February 2, 2010
Late last year, I hosted a cocktail craft-o-rama party with bugheart where we made made a series of bitters and syrups. Whilst the participants were peeling fruit for the bitters, I was serving them signature cocktails that featured the fruits of their labor. Since they were making falernum, I had to find an easy to make cocktail that featured it. That is when I came across the Royal Bermuda Yacht Club cocktail (RBYC). I can safely say I was drawn to the “Royal” and “Yacht” aspects, with pleasant association of Magnum P.I. and his tony island haunt; the King Kamehameha Club.
Although no connection to the show or Hawaii exists, it is loosely affiliated with the tiki cocktail genre (though a real RBYC exists no doubt with a bar and signature cocktails). Given its tiki affiliation the brand of rum you use IS important. Over my many attempts to approximate rum substitutes when making tiki cocktails, I have always been most satisfied and impressed when I used the exact one prescribed. Unfortunately in my tweaking of this recipe (the original specifies Barbados rum!), I found the best to be a 7 year old Cuban rum that I got during a recent trip to Mexico. Unless you have access to a foreign liquor store, a domestic search for this is fruitless. I felt a real Bermuda rum was a nice substitute.
Royal Bermuda Yacht Club Cocktail
(adapted from A Dash of Bitters blog)
-2 parts dark rum (Havana Club 7, or Goslings Dark Seal 80 proof version)
-3/4 parts fresh squeezed lime juice
-1/4 part homemade falernum
-1/4 part simple syrup
-1/4 part Cointreau
-Dash of homemade grapefruit bitters
Combine in shaker with a bunch of cubed ice. Shake vigorously for about 10 seconds, then double strain (filtering out both the pulp and small chunks of ice) into a chilled cocktail glass. Garnish with lime peel.
The darkness of the rum, the seasoning of the falernum with the lime juice as their foil, make this both a comforting winter cocktail and refreshing summer one. I’m sure if Higgins knew of its existence, it would be on the menu of the club in paradise.
Sunday, January 17, 2010
I never had much of an affinity for breakfast. Growing up, the weekday was filled with the rather uneventful ritual of a big bowl of sugared Cheerios and off to school. Both my parents worked, and making a picky eater like myself a proper breakfast was not worth the effort.
Prospects for breakfast got better on the weekends. These days were reserved for a more leisurely approach. The Sunday breakfast was an event, that featured pancakes or French toast. I preferred French toast in and out of the house, ordering it on the rare occasion we went out for breakfast. Over time as my French toast eating oeuvre expanded I realized which parts of the French toasts I preferred: the rich and crispy edges over the eggy-soaked middles that I would frequent sequester to the side of the plate. After years of tinkering and tasting I have come with a recipe I am finally happy about.
There are four elements to a good French toast:
1. The bread: After years of egg soaked texas-toast sized pieces of Wonder bread, I ate french bread french toast at a restaurant in San Francisco and had an epiphany. I don’t know why it didn’t occur to me earlier but the compact size of the baguette section eliminates the possibility of the soggy interior and the inherently chewy/crispy crust improves the chance of a crispy texture later. Whatever you do, avoid whole wheat loaves. The earthy taste of the flour only amplifies the earthiness of the real maple syrup you will add later. To me its like having dirt with a side of dirt for breakfast. You cannot go wrong with a medium-dense baguette loaf with a crispy crust. Avoid airy baguettes filled with cavernous holes, as they will not be able to stay together in the battering phase, leaving you with fried bread-pudding-no French toast.
2. The batter: After usually compiling some mixture of eggs and cream by eye, I changed my ways after reading Michael Rhulman’s Ratio book. I decided that a slightly modified cold Crème Anglaise base is neither too watery or too eggy.
3. The cooking medium: I have always preferred the crispy bits on the French toast, but have had a hard time isolating the cooking method to achieve them, until I read Molly Wizenberg’s book, A Homemade Life. After reading the recipe of her dad’s (Burg) french toast, I realized how to get my consistent crispy results. The secret is to essentially shallow fry the pieces in a neutral oil.
4. The toppings: I’ve never been a big fan of the fruit topping, but I was inspired to make my own sweet topping after watching Eric Ripert’s Get Toasted series-the rosemary banana episode. I found caramelized bananas act as the best synergistic topping to pair with maple syrup and all of the above.
Chez grub's french toast
7 eggs (yolks only)
8 oz. cream (1 cup)
8 oz whole milk (1 cup)
4 oz white sugar (about ½ cup)
4 oz egg yolks (7 eggs)
½ teaspoon vanilla extract
½ teaspoon almond extract
Pinch of Mexican cinnamon
Cut your baguette into ½” thick pieces and layout to dry overnight to turn stale. If you forget to do this, avoid toasting. The extreme dryness jeopardizes the structure of the bread when you move into the batter phase. Instead, stick your pieces into a 200F degree oven for 30 minutes. This will mimic the stale-state of bread fairly well.
The advantage to Rhulman’s method, is that you can scale the recipe up or down based the number of pieces you have. Only have 4 eggs? You will only need about 4oz of milk and cream. It’s a simple 2:2:1:1 ratio. Whatever you have you will only need enough batter to cover the slices half way.
8 fluid oz cream (2 parts)
8 fluid oz whole milk (2 parts)
½ teaspoon of vanilla extract
½ teaspoon of almond extract
4 oz sugar (1 part)
4 oz egg yokes (about 7 large eggs) (1 part)
Combine yokes and sugar and beat for 30 seconds until the yolks and sugar are completely incorporated. Add liquids and combine.
Lay your now stale pieces of bread in a shallow baking pan or pans. Pour batter mixture over the pieces until batter is half-way up the sides of the bread. Allow to soak until bottoms are soggy, then turn. Once pieces are thoroughly soaked (time for this to happen will depend on staleness of bread) squeeze excess liquid from pieces and set aside. The crust should be malleable enough to squeeze without breaking. The batter can be reused for the next three days.
Fill a medium sized fry pan with a 1/8” of a neutral oil. Heat to medium high. Adjust as needed when you start cooking. The oil is too hot if the sugars in the batter start to burn before browning.
While the oil is heating up, Peel banana and cut lengthwise down its spine, exposing the line of seeds in the interior. Place interior down on a plate. Brush exterior with a layer of melted butter, pinch of salt, then maple syrup. As the toast is cooking, place banana (interior face down) in a fry pan on medium heat with some butter. Fry until bottom is caramelized and top is soft. Once done take off heat and set aside until ready to plate.
Toast+banana topping+maple syrup = ready to eat.