The first time I took a sip of our new Sunny Little Thing Citrus Wheat Ale I immediately thought about brunch. Sunny Little Thing is easy to drink, has a smooth mouthfeel and is citrusy and bright. It’s a perfect accompaniment to cut the rich, fatty flavors of the hollandaise and sunny side eggs and enhances the smoky flavors of the cold smoked trout. I used it as an ingredient in the hollandaise sauce in place of some of the lemon juice and the bright citrus notes really shine through.
INGREDIENTS
Once upon a time, on a culinary trip to the Basque region of Spain, chef Dave Beran stumbled upon a gem of a sweet. It was an amazing, heart-stopping, cannot-stop-eating cheesecake at a teeny, tiny pintxos place. As Dave put it, it was “a happy accident.” Now, this is not your typical cheesecake. It has only five ingredients, comes together in a food processor, and emerges from the oven jiggly and blackened. It is one of the best things you will ever taste and as Dave says, “it’s stupid simple.”
This recipe is old-fashioned in the sense that it doesn't involve any canned milk, powders, or artificial flavorings. It results in a flan that is not too eggy thanks to the use half-and-half instead of milk to help thicken it.
A hot-milk sponge cake made a good base in our Boston Cream Pie recipe because it didn’t require any finicky folding or separating of eggs. Baking the batter in two pans eliminated the need to slice a single cake horizontally before adding the filling. We used butter to firm up our pastry cream, and we added corn syrup to heavy cream and melted chocolate for a smooth glaze that clung to the top of our Boston Cream Pie and dripped artistically down its sides.
Unlike most pie lovers, if I’m given a choice between a fruit- or custard-filled one, I always reach for the custard one first. The rich, custardy smoothness draws me in every time. This pie is no exception; the added brûléed sugar top gives the ensemble a slight crunch and added dimension in flavor.
Meringue pie can be tricky to prepare. We figure out how to make a perfect lemon meringue pie with a sky-high topping that doesn't weep.
Using a mix of vegetable oil and extra-virgin olive oil is crucial to the flavor of the aïoli.
This recipe is easiest to do when using a sous vide device -- either a self-contained insulated box called a water oven or a stick-style water circulator along with a pot of your choice. You can also follow our instructions below for using a small (8- to 12-quart) cooler and a digital thermometer. We’ve tested this recipe using both gram measurements and traditional U.S. volume and weight measurements, so you can pick the one that works best for you. This recipe safely achieves pasteurization (144 degrees Fahrenheit/62.2 degrees Celsius for at least 6 minutes) and then continues to heat the yolks to create a sauce with the ideal texture. Store-bought, in-shell, pasteurized eggs can also be used without any changes to the recipe. The cooking time depends on the number of yolks, so this recipe cannot be scaled up or down without making adjustments. Don’t discard the whites—save them to make angel food cake or meringue cookies or freeze them for later. This sauce can be refrigerated for up to one week.
You can never have enough chocolate, so we’ve also included an egg-based chocolate ice cream recipe for you.