The season finale of Mad Men is just around the corner — and we'll certainly toast to a fantastic, drama-filled season. Fortunately, New York City's most classic bars have their own Mad Men-inspired cocktails to send the season off. At Stone Rose Lounge, try the Midnight Manhattan: it's perfect for the modern-day Don Draper, the mysterious and eternally smooth Manhattan ad-man. Make the short journey from Madison Avenue to sip this homage to Draper's never-sleeping city.
With crunchy bread on top and a delicate custard bottom, this bread pudding has a simple, bright, orange flavor. It is equally wonderful as a dessert or a decadent brunch treat. Udi’s sandwich bread works very well for this recipe, either the white or whole grain varieties. Of course, it can be made with regular bread too. I prefer to weigh ingredients when I bake, I find it easier and more fail-safe.
Until the season is over, I’ll be eating strawberries every day — straight out of the box.
But now and then a dessert is in order, especially if friends are coming over for dinner. How about a sublime sorbet?
What I love about this recipe is that I can whip it up in a few minutes and let the ice cream maker do its magic.
Two little pieces of advice, though:
Make sure the strawberry purée is well chilled before you place it in your ice cream maker.
And — the cylinder of your ice cream maker must be frozen solid. If you hear anything loose when you shake it, it won’t be cold enough to make the sorbet. Mine lives permanently in the freezer, this way I know it’s always ready.
I use maple syrup instead of simple syrup to make most of my sorbets. I came up with the idea in my Vermont days. I could get maple syrup in bulk for so little money then! Not only did I fall in love with the flavor, but it’s so much more nutritious than regular sugar.
The splash of Grand Marnier here makes this sorbet a very grown-up dessert for sure. For the kids, just omit it and replace it with the same amount of maple syrup – they can always take a bit more sweetness, can’t they?
I recently made this cake for a friend’s birthday celebration. I was torn on what to make and had tossed around the ideas of perhaps red velvet or maybe caramel — that is until I took the first bite of a gingerbread spice chocolate bar by Theo. The flavors of chocolate with nutmeg, cinnamon, ginger, cloves, and more… Simple yet delicious.
I decided to make a play on those flavors with this cake (and kick it up a notch). I started with a relatively healthy cake recipe — applesauce instead of butter, and half whole wheat flour for a bit more substance and texture (I’d say it’s pretty low-fat alone; with the buttercream? Not so much...)
To make the cake a bit more “mature,” I wanted to some stout (a natural partner to molasses) to make the gingerbread rich and moist, but didn’t have any — an amber ale stepped in. A slight drizzle of Grand Marnier was trickled into the buttercream frosting to compliment the spiciness of the gingerbread. Topping it off, I candied some tangerine and orange peels to enhance and draw out the orange flavor of the liqueur.
A cherry-infused Manhattan? We're in. This riff on the Manhattan, made with Grand Marnier Cherry, was created by Jonathan Pogash — known as The Cocktail Guru — who has served as a beverage consultant for bars, restaurants, and spirit companies, and riffs on classic and tiki-inspired drinks. Click here for more cherry liquors and cocktail recipes.
What better way to start off 2015 than with a Midnight Kiss, a boozy combination of DiSaronno and orange liquor topped with festive, effervescent Champagne? "It's not New Year's without Champagne, but why not class it up a few notches?" says owner and executive chef Tom Costello.
Here's a dessert that's fit to share with that special someone. Who can refuse airy profiteroles filled with vanilla whipped cream and dipped in melted chocolate together with strawberries laced with orange liqueur? It's the perfect combination.
See all recipes for chocolate.