This is my adaptation of Cooks Illustrated/America’s Test Kitchen’s “foolproof pie dough” crust originally published in Cook’s Illustrated’s November 2007 issue. While I have their print compilation of all the 2007 recipes, J. Kenji Lopez-Alt posted it as well on Serious Eats. My version of this vodka pie crust is slightly different in that I prefer to use lard instead of vegetable shortening. It imparts a better texture, flavor, and has no trans fats. In the video, I happen to be out of both and I use some schmaltz (chicken fat) instead. This is one of the recipes we tested as part of our YouTube video series investigating 3 different ways of making pie crust….
This is Bon Appetit’s pie crust, in fact, their “Flakiest Pie Crust”, one of the recipes we tested as part of our YouTube video series investigating 3 different ways of making pie crust. It is super simple – only a handful of ingredients and a bowl, bench scraper, and a rolling pin. You can make this easily at home….
I love eggnog.
As soon as the weather starts getting cold, I’m reaching for my eggs, cream, rum, and whiskey. In this video, I take you outside to mix up your own eggnog for one. Many recipes are for a whole batch with a dozen eggs or more – those are great too! But with this recipe, you can make yourself a glass as needed. I prefer mine with cream over milk, so I use it in this recipe.
Use whatever whiskey or brandy you prefer. I tend to like a easy drinking bourbon like Elijah Craig, Evan Williams, or Rebel Yell. In this video I used a Canadian rye whiskey, which was delicious, but if I’m in the mood, a smoky scotch like Highland Park is great here too. Brandy is always nice.
For the rum, I definitely like an aged rum like Zaya better than a silver because of the complexity and vanilla notes that come from the barrel aging process.
Sometimes, I will even switch the proportions of rum to whiskey/brandy. There is a lot of room here for customization. And since you don’t have to make a big batch, you can dial in your preferences and make what you like!
Music by Iain Ballamy: https://soundcloud.com/iainballamy
- Koriko Cocktail Shaker – http://amzn.to/2kHzNGJ
- Winco Jigger – http://amzn.to/2kFLxK7
- Hawthorne Strainer – http://amzn.to/2D5XfFZ
- Cocktail spoon – http://amzn.to/2Baf0He (This is different than the one in the video, but I like it better)
- Microplane Grater – http://amzn.to/2BAXhFu
This is based on Jerry Thomas’s recipe via David Wondrich. David has an excellent video here on YouTube that you should also watch. I’m standing on the shoulders of giants.
David Wondrich & Jerry Thomas’s eggnog
History and Background
We covered some good history for Haiti on the Manman poul ak nwa: Haitian Cashew Chicken posting, so head over there to get the lowdown on the culinary history of Haiti.
Sos Ti-Malis is a flavorful Haitian sauce served warm over meat, fish, and rice dishes. It is also commonly used within recipes as well. Flavorful without being too spicy, Sos Ti-Malis has mild bell peppers, tomato paste and a variety of alliums (onions, shallot, and garlic). It has just a hint of spice coming from vinegar drawn off Pikliz….
Our next dish for St. Kitts and Nevis is a banana bread. This recipe is a more tropical take on the standard banana bread you would find in your grandmother’s cookbook. The one you probably grew up with is a sweet quick bread, while this one is not overly sweet. It is a lighter bread that is reminiscent of a tropical island with additions such as coconut, lime juice, and dark rum. This delicious bread is sure to be a crowd-pleaser in your home and fits well at any meal.…
At Explorers Kitchen, we’re all about exploration – that’s why we took on the name! That means that in the quest for new recipes, we’ll love some more than others and so we created our rating system. Everything is out of 5 stars. There will be some winners, there will be some duds, but the ratings have nothing to to with the country or culture the dish came from. If you have a better recipe for something we didn’t like, let us know and we’ll take another run at it!
Anyway, here’s how it works:
|PJ Rating||How much did Patrick like this recipe?|
|PJ Make Again?||How likely would Patrick be to make this again?|
|JJ Rating||How much did Jillian like this recipe?|
|JJ Make Again?||How likely would Jillian be to make this again?|
|Time||How much time is required to cook this? Higher scores are awarded for faster recipes. Also, lower active time boosts this score|
|Difficulty||How hard is it to make? Higher scores for easier recipes. Fewer steps boost this score.|
We include both of our scores because Patrick likes just about everything and Jillian is a much more picky eater. Give Patrick all the spicy, bitter, and bold flavors! Jill wants the rich, comforting, and creamy flavors. We’re two different people and will reflect that in our scores.
From there, we average it up, add a little magic and that becomes our overall score.
We want to see how you like the recipes too! Give us your rating when you try it!