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Entries tagged with 'Spirited Cooking'

Spirited Cooking: Strawberry Campari Tart

Serious Eats Caroline Ford 2 comments

Campari's complex flavors are a sensational balance for simply sweet strawberries. A mixture of toasted oats, dark buckwheat flour, and crunchy poppy seeds form a sweet and nutty dough. The crumbly crust is filled with a soft mascarpone cream accented by a touch of Campari for a barely-blushing hue. More

Spirited Cooking: Nocino Chocolate Cake

Serious Eats Caroline Ford 1 comment

I recently came across a cake in Nick Malgieri's Perfect Light Desserts cookbook that used a whopping 2/3 cup of rum instead of the typical 2 to 3 tablespoons you often find in baked goods. The delicate blue Ball jar filled with homemade walnut liqueur sitting patiently in my refrigerator jumped for joy. More

Spirited Cooking: Bourbon Glazed Carrots

Serious Eats Caroline Ford 2 comments

Spring celebrations call for bright, fresh produce prepared with a touch of flair. Whether it's for Easter brunch, baby showers, a sunny party on the patio, or a gathering to admire April's blossoming flowers, this is my kind of celebratory dish: tender and sweet carrots tossed in glaze of booze, brown sugar, and butter. More

Spirited Cooking: Port, Chocolate, and Blackberry Milkshake

Serious Eats Caroline Ford Post a comment

This blackberry milkshake begins with a Port Chocolate Syrup. I've used ruby port in this recipe for its smooth, fruity sweetness and its vibrant ruby hue. The combination of reduced port and blackberries tastes like a big, full-bodied, jammy red wine. The chocolate plays a supporting role, offering extra depth and richness. More

Spirited Cooking: Orangecello Chocolate Cheesecake Squares

Serious Eats Caroline Ford 1 comment

These Orangecello Chocolate Cheesecake Squares are a decadent incarnation of those shiny, foil-wrapped chocolate orange balls. The liqueur offers just enough punch of orange to keep your taste buds on alert, without overwhelming the tangy cream cheese. More

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