Showing posts with label New Orleans. Show all posts
Showing posts with label New Orleans. Show all posts

Monday, April 28, 2014

TV Inspiration - Rye Buttermilk Punch

Over the last year or so, I’ve become more and more of a Rye Bourbon drinker. It started with drinking Manhattans and has sort of developed from there. So when Lance and I started watching the new season of Justified with all their bourbon drinking, I bought a bottle to enjoy alongside Raylan Givens. Add to that the half bottle of buttermilk I had leftover from making this honey and buttermilk bread and I had the idea for a cocktail brewing. 

Have you ever had a Brandy Milk Punch? It’s one of the official cocktails of New Orleans and is a sweetened milk-based cocktail, similar to an eggnog without the egg. It’s pretty delicious and deceptively potent. I thought I’d make a Kentucky inspired version with the distinctly Southern ingredients of Rye and Buttermilk. Add some maple syrup for sweetness and you have what was for me the perfect cocktail. I must say though, I am a huge fan of buttermilk. I don’t know many Australians who would drink buttermilk, it’s usually reserved for cooking with. But it is quite a sour, tangy drink as it is cultured. It’s like drinking thinner unsweetened Greek Yoghurt. Which I love. So I love buttermilk. So whilst I love this cocktail, my husband thinks it could do with some extra sweetening. He doesn’t really like yoghurt at all though. I’d love to hear your thoughts on it! Like the Brandy Milk Punch, it is deceptively potent. So, take it easy on them. Rye isn’t hugely common at bottleshops Perth. My pick is Hogs 3 Bourbon, available at most Dan Murphy’s and extremely reasonably priced. If you can’t find it, you can use your favourite bourbon.

 Rye Buttermilk Punch(makes 2 drinks)120mL rye bourbon (such as Hogs 3) (4 shot glasses)240mL buttermilk (8 shot glasses)60mL maple syrup (2 shot glasses)Icenutmeg In a large glass or jug, mix the rye, buttermilk and maple syrup together and whisk until frothy. Pour into old fashioned glasses filled with ice cubes. Dust with nutmeg and enjoy!

Sunday, March 16, 2014

Satisfying Cravings and (Late) New Year's Resolutions - Basic Cornbread

At the end of the first month of 2014 worked out that my new year’s resolution is to eat more cornbread. I love it so much, but it’s one of those things I forget about. It’s not often on menus in Perth, so it tends to go off my radar as eating it usually equals cooking it myself. But I went to Miss Kitty’s Saloon in Inglewood for brunch with my husband and sister-in-law a few weekends back and the stand-out dish from what we ordered was the steak benedict. Ignoring for a second the delicious jerk potatoes that it came with, the steak benedict was perfectly created. It was a thin marinated skirt steak, with a tart pink peppercorn hollandaise sauce on top of sweet and juicy caramelised onions all on top of the most melt-in-your-mouth buttery cornbread I’ve ever tasted.

I have a recipe for cornbread floating around somewhere that includes bacon and Cajun spices. I’ll try dig that out again now that it’s my new year’s resolution. But in the meantime, I wanted just your basic cornbread. Given that I’ve spent the last month drooling over the Treme cook book I got for Christmas, I thought that’d be the perfect resource for finding cornbread. And I wasn’t wrong. I’ve only made two small adjustments to their recipe. I used buttermilk instead of normal milk – because shouldn’t that always be a thing in southern style baking? I halved the salt and replaced it with a Creole spice mix. And I used olive oil instead of canola oil. Just because I like olive oil.

I served this as a base for the wonderful mushroom sauce that Alejandra from Always Order Dessert posted last year. And voila! Dinner. Just me and my baby.

There’s a recipe for jalapeno cornbread that might need to be tried now.

Oh, and they included Cane Syrup Butter in their cookbook as an accompaniment. Personally, I’m all for Maple Butter. Just whip a tablespoon or so of maple syrup into 50g or so of some delicious room temperature salted butter. I served this with my lemon and olive focaccia and it did not take long to be eaten!

Basic Cornbread
adapted from Treme
1 cup cornmeal plus 2 tbsps
1 cup plain flour
1 tbsp. plus 1 tsp baking powder
1 tbsp. raw sugar
1/4 tsp salt
1/4 tsp Creole spice mix
1 cup buttermilk
1 egg
2 tbsp. melted butter
1/4 cup olive oil

Preheat the oven to 200C

Grease a skillet or dish that can go in the oven, and place in the oven to warm.

In a large bowl, whisk the 1 cup cornmeal, flour, baking powder, Creole spice mix, salt and sugar. Add the wet ingredients and stir until just well mixed and smooth. Do not overmix.

Remove the hot casserole dish from the oven, sprinkle the extra 2 tbsp. cornmeal over the bottom and cook in the oven for 2 minutes.

Remove from the oven an gently pour the batter over the top of the baked cornmeal. Cook for around 20 minutes until golden on top. Serve immediately.