By Paul Knorr
Martinis, cocktails, photographs and shooters, scorching beverages and coolers, mind-erasers, or even luscious alcohol-free libations: with this highly scrumptious assortment, someone can turn into a mix-master par excellence! The 10,000 tempting recipes characteristic every little thing from champagne- and wine-based beverages to beer, liquor-infused coffees, and iced-teas. a few come combined and frozen; others have distinctive layers of elements that provide an array of style sensations. seize the flavor of the Islands with a Barbados Planters Punch; move X-rated with a Kiss Down lower than; or take pleasure in a dramatic flaming Fiery Blue Mustang. as well as the beverages, the advisor contains a entire rundown of bartending concepts, an inventory of must-have gear, suggestion on stocking a bar, and a thesaurus of each drink kind you’ll want to know.
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Extra info for 10,000 Drinks: How to Turn Your Basement Into the Most Happening Bar in Town!
Yield • 4 small biscuits with gravy; serves 2 FOR THE GRAVY ½ pound ground sausage meat (spicy or sweet, your choice) 2 tablespoons all-purpose flour ½ cup heavy whipping cream 1 cup milk FOR THE BISCUITS 1 cup all-purpose flour, plus more for rolling 1 ½ teaspoon baking powder ½ teaspoon salt ¾ cup heavy whipping cream, plus more for brushing Preheat the oven to 400°F. Place the sausage meat in a small skillet over medium-high heat. Brown the meat, using a wooden spoon to break it into pieces as it cooks.
You’ll notice this biscuit recipe uses mostly shortening. Within this book, you’ll also find a biscuit recipe that uses half-butter, half-shortening, and one that uses neither. I like to give you lots of biscuit options, because I’ve never met a biscuit I didn’t like. A HALF-DOZEN BUTTERMILK BISCUITS Yield • 6 biscuits 1 ⅓ cups all-purpose flour, plus more for dusting ½ teaspoon salt 1 ¼ teaspoons baking soda ½ teaspoon baking powder 2 tablespoons shortening, cold 1 ½ tablespoons cold unsalted butter, plus more, melted, if desired ½ cup buttermilk, plus more if needed Preheat the oven to 450°F and have ready a 6-inch round pan or a 6-inch cast-iron skillet.
So, now I make four buns and share them with my husband. I make my sticky buns in a jumbo muffin pan, but feel free to substitute a regular muffin pan or an 8-inch round baking dish. You will get a few more buns out of the recipe that way, and the baking time will be reduced, but everything will still be sticky and sweet! Yield • 4 sticky buns FOR THE DOUGH ½ cup warm water (110°F) 1 ½ teaspoons active dry yeast 2 tablespoons granulated sugar, plus a pinch for the yeast 2 tablespoons unsalted butter, plus more for the bowl 1 ½ cups all-purpose flour, plus more for rolling Combine the warm water with the yeast and a pinch of granulated sugar.
10,000 Drinks: How to Turn Your Basement Into the Most Happening Bar in Town! by Paul Knorr