My brother is coming to visit me soon, and he's an absolute nut for rum cake. I promised him I'd look around for the best in town, but I'm not really too familiar with the Boston baking scene, except for the cannolis. Any suggestions?
In this week's episode of CHOW Happy Hour, Martin Cate of Smuggler's Cove in San Francisco makes the Pampanito, a rum cocktail made from sugarcane molasses and lemon juice. He reveals how his travels in Jamaica inspired the drink, but the name evolved back home in San Francisco.
Morgenthaler has two requirements for the cocktails he makes. First, they’ve got to be incredibly delicious, to satisfy his very demanding palate. But second, they’ve got to be as easy as possible to make, because he’s one of the laziest people you’ll ever meet. His method for making spiced rum at home satisfies both those requirements.
Deliciously rich and ridiculously light, this milkshake is sure to satisfy.
Easy Roasted Acorn Squash
Roasted acorn squash couldn't be easier, or more delicious. A little butter, salt, freshly ground pepper, and a sprinkle of brown sugar to emphasize the squash's natural sweetness, plus about an hour in the oven, and you have a gorgeously caramelized side (or main dish, if you stuff the squash), with a pool of glaze in the center of each piece.
French Chocolate Macarons with Chocolate Ganache
No lie: macarons can be fairly finicky to make, in that they might spread into uneven shapes or form dark spots on their tops -- but even if they're not as beautiful as bakery specimens, they will still be delicious. The smooth chocolate ganache filling sandwiches the light, chewy-inside, delicately-crisp-outside chocolate macarons together, for a classic French dessert you shouldn't be afraid to try making.
For these Rice Krispy Treats, we mixed in kettle-cooked potato chips for added crunch and a salty kick, upped the decadence with chocolate-covered peanuts, and added another level of sweetness with toasty graham crackers.