Here are my favorite recipes this week!
Perfect Rob Roy
c/o Fogged in Lounge
- 2 oz blended scotch (Johnnie Walker Black Label)
- 1/2 oz sweet vermouth
- 1/2 oz dry vermouth
- Peychaud’s or orange bitters, to taste
Directions
Stir with ice and strain into a chilled cocktail glass. Lemon or orange twist.
Creamed Spinach Hush Puppies
c/o Tasting Table
⅓ cup, plus 1 tablespoon, all-purpose flour
1 teaspoon sugar
½ teaspoon baking soda
½ teaspoon ground nutmeg
½ teaspoon salt
5 cups (5 ounces) spinach
¾ cup room-temperature cream cheese
½ cup Parmesan cheese, finely grated
½ teaspoon lemon zest
1 egg
Canola oil, for frying
Directions
1 teaspoon sugar
½ teaspoon baking soda
½ teaspoon ground nutmeg
½ teaspoon salt
5 cups (5 ounces) spinach
¾ cup room-temperature cream cheese
½ cup Parmesan cheese, finely grated
½ teaspoon lemon zest
1 egg
Canola oil, for frying
Directions
1. Prepare the hush puppies: In a medium bowl, whisk together the flour, sugar, baking soda, nutmeg and salt.
2. Bring a large pot of water to a boil and prepare an ice bath. Blanch the spinach for 30 seconds, then transfer to the ice water. Using a towel, wring out the excess moisture from the spinach, then finely chop. Transfer to a large bowl with the cream cheese, Parmesan, lemon zest and egg, then mix until incorporated.
3. Fold the dry ingredients into the spinach mixture until a smooth batter comes together. Let the batter sit for 10 minutes before frying. In a large Dutch oven, heat 2 inches of canola oil to 325ยบ. Line a plate with paper towels and set aside
4. When the oil is up to temperature, drop 2 tablespoon-sized scoops of batter into the oil in batches. Fry until golden brown and cooked through, 4 to 5 minutes. Using a slotted spoon, transfer to the prepared plate to drain. Transfer to a platter and serve with the roast beef aioli on the side.
Snickerdoodle Banana Bread
c/o Shugary Sweets
Ingredients
FOR THE BREAD:
- 3/4 cup unsalted butter, softened
- 1/3 cup milk
- 2 cups granulated sugar
- 4 large eggs
- 4 large bananas, mashed
- 4 cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp baking soda
- 2 Tbsp cinnamon
- 1/2 tsp kosher salt
FOR THE TOPPING:
- 1/2 cup granulated sugar
- 1 tsp cinnamon
Directions
- Preheat oven to 350°F. Grease two 9-inch loaf pans. In a small bowl, combine sugar and cinnamon for the topping. Sprinkle generously over greased loaf pans (saving the remaining mixture for the tops of the bread). Set aside.
- In a large mixing bowl, beat butter with milk and sugar until blended. Add eggs and banana and combine completely. Add flour, baking powder, baking soda, cinnamon, and salt. Mix just until blended.
- Pour evenly into loaf pans. Sprinkle with the remaining cinnamon sugar mixture. Bake for one hour.
- Remove from oven and cool in pans 10 minutes. Remove from pans and cool completely. Store in airtight container for several days, or freeze bread for later use.
