A last-minute party with no menu inspiration. A kitchen with no space. A toddler who will only eat buttered pasta. Name your dinner emergency—Bon Appétit is here to help. Dinner SOS is the podcast where we answer desperate home cooks' cries for help. In every episode, food director Chris Morocco and a rotating cast of cooking experts tackle a highly specific conundrum and present two solutions. The caller will pick one, cook through it, and let us know if we successfully helped rescue dinner ...
…
continue reading
内容由Food52提供。所有播客内容(包括剧集、图形和播客描述)均由 Food52 或其播客平台合作伙伴直接上传和提供。如果您认为有人在未经您许可的情况下使用您的受版权保护的作品,您可以按照此处概述的流程进行操作https://zh.player.fm/legal。
Player FM -播客应用
使用Player FM应用程序离线!
使用Player FM应用程序离线!
Salted Cookie Butter Millionaire's Shortbread | Jesse Szewczyk (Play Me a Recipe)
Manage episode 349679565 series 2788771
内容由Food52提供。所有播客内容(包括剧集、图形和播客描述)均由 Food52 或其播客平台合作伙伴直接上传和提供。如果您认为有人在未经您许可的情况下使用您的受版权保护的作品,您可以按照此处概述的流程进行操作https://zh.player.fm/legal。
Cook along with Jesse Szewczyk to make these crunchy, perfectly spiced, and understated shortbread cookies that are as delicious dunked into hot coffee as they are eaten all on their own.
Recipe
Makes 24 bars
Shortbread Base
- 1 2/3 cups (214g) all-purpose flour
- 1/3 cup (67g) granulated sugar
- 1/2 teaspoon kosher salt
- 12 tablespoons (1 1/2 sticks/170g) unsalted butter, melted
- 1 large egg yolk
- 1 teaspoon vanilla extract
Salted Speculoos Caramel
- 3/4 cup (175 grams) packed light brown sugar
- 4 tablespoons (1/2 stick/57g) unsalted butter
- 1/4 cup (59 ml) light corn syrup
- 1 14-ounce can (414 ml) sweetened condensed milk
- 1/3 cup (90 grams) speculoos cookie butter (see Note)
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
Topping
- 1/2 cup (about 3 ounces/85 grams) semisweet chocolate chips
- 1/2 cup (about 3 ounces/85 grams) white chocolate chips
- 4 tablespoons (59 ml) whole milk, divided
- 2 tablespoons (36 grams) speculoos cookie butter, divided
- Flaky sea salt, for sprinkling
- Make the shortbread base: Heat the oven 325°F. Grease an 8- by 8-inch baking pan with nonstick pan spray and line with parchment paper, leaving overhang on all four sides. In a large bowl combine the flour, granulated sugar, and salt. Add the melted butter, egg yolk, and vanilla extract and stir together until a soft dough forms. Transfer the dough into the lined baking pan and press into an even layer. Prick the top several times with a fork and bake until the shortbread is slightly puffed and golden brown in the center, 33 to 38 minutes. Remove from the oven and use the bottom of a measuring cup or a metal spatula to press down on the shortbread to compact it slightly. (This will prevent the bars from crumbling when sliced.) Let the shortbread cool for 30 minutes.
- While the shortbread is cooling, make the caramel: In a medium saucepan fitted with a candy thermometer, combine the brown sugar, butter, corn syrup, sweetened condensed milk, speculoos cookie butter, vanilla, and salt. Cook over medium-low heat, stirring often to prevent burning, until the mixture is smooth, glossy, and registers 240°F on the candy thermometer, about 8 to 11 mins. Pour over the shortbread base, spread into an even layer, and transfer into the fridge. Let cool for 1 hour.
- As the caramel is cooling, make the topping: Place both the white and semisweet chocolate chips in two separate medium, microwave-safe bowls. Add 2 tablespoons whole milk and 1 tablespoon cookie butter to each bowl. Microwave each bowl on high power in 10 second increments, stirring between each, until the chocolate is completely melted and the mixture is smooth, about 30 seconds total. Transfer the white chocolate ganache into a piping bag or zip-top baggie.
- Working quickly, pour the dark chocolate ganache over top of the caramel and spread into an even layer. Pipe thin, straight lines of the white chocolate ganache all going the same way. (You might not need all of the ganache.) Use a toothpick to drag it through the lines, alternating the direction you go each time to create a rough chevron pattern. Transfer the bars into the fridge and let set for at least 4 hours, preferably overnight. Sprinkle the top of the bars with flaky sea salt and cut into a 3 by 8 grid to make 24 bars. (For cleaner edges, feel free to trim off the border of the pan before slicing.) Serve chilled or at room temperature.
164集单集
Manage episode 349679565 series 2788771
内容由Food52提供。所有播客内容(包括剧集、图形和播客描述)均由 Food52 或其播客平台合作伙伴直接上传和提供。如果您认为有人在未经您许可的情况下使用您的受版权保护的作品,您可以按照此处概述的流程进行操作https://zh.player.fm/legal。
Cook along with Jesse Szewczyk to make these crunchy, perfectly spiced, and understated shortbread cookies that are as delicious dunked into hot coffee as they are eaten all on their own.
Recipe
Makes 24 bars
Shortbread Base
- 1 2/3 cups (214g) all-purpose flour
- 1/3 cup (67g) granulated sugar
- 1/2 teaspoon kosher salt
- 12 tablespoons (1 1/2 sticks/170g) unsalted butter, melted
- 1 large egg yolk
- 1 teaspoon vanilla extract
Salted Speculoos Caramel
- 3/4 cup (175 grams) packed light brown sugar
- 4 tablespoons (1/2 stick/57g) unsalted butter
- 1/4 cup (59 ml) light corn syrup
- 1 14-ounce can (414 ml) sweetened condensed milk
- 1/3 cup (90 grams) speculoos cookie butter (see Note)
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
Topping
- 1/2 cup (about 3 ounces/85 grams) semisweet chocolate chips
- 1/2 cup (about 3 ounces/85 grams) white chocolate chips
- 4 tablespoons (59 ml) whole milk, divided
- 2 tablespoons (36 grams) speculoos cookie butter, divided
- Flaky sea salt, for sprinkling
- Make the shortbread base: Heat the oven 325°F. Grease an 8- by 8-inch baking pan with nonstick pan spray and line with parchment paper, leaving overhang on all four sides. In a large bowl combine the flour, granulated sugar, and salt. Add the melted butter, egg yolk, and vanilla extract and stir together until a soft dough forms. Transfer the dough into the lined baking pan and press into an even layer. Prick the top several times with a fork and bake until the shortbread is slightly puffed and golden brown in the center, 33 to 38 minutes. Remove from the oven and use the bottom of a measuring cup or a metal spatula to press down on the shortbread to compact it slightly. (This will prevent the bars from crumbling when sliced.) Let the shortbread cool for 30 minutes.
- While the shortbread is cooling, make the caramel: In a medium saucepan fitted with a candy thermometer, combine the brown sugar, butter, corn syrup, sweetened condensed milk, speculoos cookie butter, vanilla, and salt. Cook over medium-low heat, stirring often to prevent burning, until the mixture is smooth, glossy, and registers 240°F on the candy thermometer, about 8 to 11 mins. Pour over the shortbread base, spread into an even layer, and transfer into the fridge. Let cool for 1 hour.
- As the caramel is cooling, make the topping: Place both the white and semisweet chocolate chips in two separate medium, microwave-safe bowls. Add 2 tablespoons whole milk and 1 tablespoon cookie butter to each bowl. Microwave each bowl on high power in 10 second increments, stirring between each, until the chocolate is completely melted and the mixture is smooth, about 30 seconds total. Transfer the white chocolate ganache into a piping bag or zip-top baggie.
- Working quickly, pour the dark chocolate ganache over top of the caramel and spread into an even layer. Pipe thin, straight lines of the white chocolate ganache all going the same way. (You might not need all of the ganache.) Use a toothpick to drag it through the lines, alternating the direction you go each time to create a rough chevron pattern. Transfer the bars into the fridge and let set for at least 4 hours, preferably overnight. Sprinkle the top of the bars with flaky sea salt and cut into a 3 by 8 grid to make 24 bars. (For cleaner edges, feel free to trim off the border of the pan before slicing.) Serve chilled or at room temperature.
164集单集
所有剧集
×欢迎使用Player FM
Player FM正在网上搜索高质量的播客,以便您现在享受。它是最好的播客应用程序,适用于安卓、iPhone和网络。注册以跨设备同步订阅。