German chocolate cake: filling- toast 1.5 cups pecans at 350 degrees for 10 minutes and sat aside. In a sauce pan, add 4 egg yolks and one can evaporated milk with 6 tbsp butter, 1/4 cup light brown sugar, 1 cup granulated sugar and 1/8 tsp salt and bring to a simmer for 5 minutes until thickens. Transfer to a mixing bowl and add 2 tsp vanilla and 2 1/3 cups of sweetened coconut shreds cover with plastic wrap then put in fridge for 2 hrs. Once out of fridge can add chopped pecans. Batter- melt 4 ounces bittersweet chocolate in a bowl with 1/4 cup Dutch cocoa and 1/2 cup boiling water let sit for 10 minutes. Combine 2 cups AP flour with 3/4 tsp baking powder. In stand mixer combine 1.5 sticks butter, 1 cup granulated sugar, 2/3 cup light brown sugar, 3/4 tsp salt. Mix on high speed for 4 minutes then add 4 whole eggs one at a time then 1 tsp vanilla. Then the chilled chocolate mixture than 1/3 of the flour, then 1/3 cup sour cream,'then 1/3 of flour, then 1/3 cup sour cream and then the rest of the flour. Prepare 2 9 inch cake pans with vegetable oil spray and coat with flour and a parchment round on the bottom. Divide the batter between them. Bake middle rack 350 for 30 minutes. Let cool for 30 minutes. Cut each cake into half and apply the filling to the layers.adapted season 6 ATK
Red wine braised pork chops- bribe 6 center cut pork chops in 1.5 quarts water and 3 tbsp table salt for 1 hr. Pat dry once brine is done. Trim the fat and connective tissue off the pork chops and saunter in Dutch oven for 10 minutes. Then add 2 white onions sliced thin, 2 bay leafs, 4 sprigs thyme, 2 whole garlic cloves smashed, 1/2 inch smashed ginger, 1/8 tsp all spice and cook 10 minutes then add 1/2 cup red wine and 1/4 cup port, 2 tbsp red wine vinegar and simmer until it is a thick sauce. Then add 1 cup chicken broth. Lay the chops on top and put lid on and cook 275 for 1.5 hrs. Strain out liquid in fine mesh strainer into a defatter then reduce to 1/2 a cup. Finish with 2 tbsp butter and 1/2 tsp red wine vinegar, 1/4 tsp thyme and black pepper. Garnish with parsley.... adapted season 13 ATK
Ragu alla bolognese: create Tagliatelle fresh pasta from previous fresh pasta recipe. In Dutch oven, saunter 3/4 pound ground veal, 3/4 pound ground pork, 3/4 pound ground beef for 15 minutes. In food processor create a sofrito of 1 carrot, 1 white onion, 1 celery rib and pulse 10 x and set aside. Then in food processor add 4 ounces mortadella, 4 ounces pancetta and pulse 25 x. Add this meat mixture to the Dutch oven with 3 tbsp chopped sage and cook 5 minutes then add the sofrito and cook 5 minutes. Then add 2 cups red wine and 6 ounces tomato paste and cook 5 minutes. Create a broth of 1 cup beef broth and 1 cup chicken broth and 8 tsp gelatin. Add to the Dutch oven and cook for 1.5 hrs at a simmer with lid off...adapted season 13 ATK
Old Forester
1920 Prohibition Style
Tasting Notes
Kentucky Straight Bourbon Whiskey
115 Proof
Color: Copper
Nose: Oak, Spice, Licorice
Taste: Caramel on the front of the palate followed by leather on the sides and baking spices on the posterior palate
Body: Medium
Finish: There is a very pleasant rye burn that slowly builds and then lingers only slightly.
Personality: John Wick
Impression: For the price point, you cannot go wrong with this offering from Old Forester. The higher proof is reminiscent of the whiskies offered during prohibition.