COOK
SHOP
Magnifying glass search icon
Baseboard page divider

Leftover Apple Pie Milkshake

Course: Drinks
Keyword: Cocktails, Desserts, Fall, Hacks, Leftover Apple Pie Milkshake

Leftover Apple Pie Milkshake

Alton Brown's Leftover Apple Pie Milkshake Recipe
ACTIVE TIME: 5 minutes
TOTAL TIME: 5 minutes
Yield: 1 milkshake
Have leftover apple pie? Turn it into a milkshake. All you need are three ingredients: apple pie, vanilla ice cream, and apple cider.
This recipe first appeared on altonbrown.com.
Read More
Read Less
Print Recipe

Software

  • 1 slice apple pie
  • 2 scoops vanilla ice cream
  • 1/2 cup apple cider
  • 1/4 cup apple jack, optional

Specialized Hardware

Blender
Alton Brown's Leftover Apple Pie Milkshake Recipe
ACTIVE TIME: 5 minutes
TOTAL TIME: 5 minutes
Yield: 1 milkshake

Procedure

  • Blend all the ingredients together.
  • You're welcome.

Orca Apricot Brandy

 

Course: Drinks
Keyword: Cocktails, Make-Ahead, Orca Apricot Brandy, Summer, Vodka

Orca Apricot Brandy

Homemade apricot brandy in a glass bottle with a handmade label that reads "Orca Apricot Brandy."
ACTIVE TIME: 5 minutes
TOTAL TIME: 7 days 5 minutes
Yield: 2 1/2 cups
Tart fresh apricots and sweet apricot jam combine in this balanced and complex brandy I made in honor of the 40th anniversary of Jaws. If I have to explain, well, then you’ve got some movie to watch, eh Chief?
Enjoy this brandy straight up or in any number of classic cocktails like a Golden Slipper or a Yellow Parrot.
This recipe first appeared on altonbrown.com.
Read More
Read Less
Print Recipe

Software

  • 5 ounces dried apricots, chopped
  • 3 ripe apricots, quartered
  • 3 tablespoons apricot jam
  • 1/2 cup water
  • 18 fluid ounces vodka
Homemade apricot brandy in a glass bottle with a handmade label that reads "Orca Apricot Brandy."
ACTIVE TIME: 5 minutes
TOTAL TIME: 7 days 5 minutes
Yield: 2 1/2 cups

Procedure

  • Place water and jam in a microwave-safe container and heat on high for 1 minute. Stir, then heat again until the syrup mixture boils, about 30 seconds.
  • Meanwhile, place ripe and dried apricots in a clean bottle or Ball-style mason jar.
  • Pour syrup over apricots, then top with the vodka. Cover and allow to steep for 7 days at room temperature.
  • Strain through cheesecloth and enjoy straight up or in any number of classic cocktails like a Golden Slipper or a Yellow Parrot.

Cucumber-Cilantro Margarita

 

Course: Drinks
Keyword: Cinco de Mayo, Cocktails, Cucumber-Cilantro Margarita, Entertaining, Summer, Tequila, Tex-Mex

Cucumber-Cilantro Margarita

Refreshing cucumber cilantro margarita with lime and salt rim
ACTIVE TIME: 30 minutes
TOTAL TIME: 4 hours 30 minutes
Yield: 4 servings
A cucumber-cilantro simple syrup infuses this classic margarita with refreshing summer flavor.
Late one night while on the road for the Edible Inevitable Tour, one of my tour managers (and erstwhile mixologist), Will Brandstetter, delivered unto my bus, a tray of glasses full of this refreshing margarita. I’m not in the habit of publishing the recipes of others on this site, but this herbal elixir is simply too damn good not to share.
Although many barmen use a 1:1 sugar to water ratio for their syrups, I prefer the lighter 1:2 for this application because it allows me to up the cucumber-cilantro flavor without over-sweetening the drink.
This recipe first appeared on altonbrown.com.
Read More
Read Less
Print Recipe

Software

Cucumber-Cilantro Simple Syrup

  • 1 seedless cucumber
  • 1 cup sugar
  • Pinch kosher salt
  • 2 cups water
  • 6 sprigs cilantro

Cucumber-Cilantro Margarita

  • 9 fluid ounces silver/blanco Tequila
  • 4 fluid ounces Cointreau
  • 4 fluid ounces freshly squeezed lime juice
  • 4 fluid ounces freshly squeezed orange juice
  • 4 fluid ounces cucumber-cilantro simple syrup

Specialized Hardware

Boston-style cocktail shaker
Refreshing cucumber cilantro margarita with lime and salt rim
ACTIVE TIME: 30 minutes
TOTAL TIME: 4 hours 30 minutes
Yield: 4 servings

Procedure

Cucumber-Cilantro Simple Syrup

  • Combine the sugar and water in a small saucepan and bring to a boil, stirring occasionally. Meanwhile, wash the cilantro and cucumber, then slice the cucumber into 1/4-inch rounds.
  • When the syrup hits a boil, remove from heat, add a pinch of salt, and cool at room temperature for 15 minutes.
  • Add the cilantro and cucumber to the pot, close the lid, and steep 4 hours. Overnight would be better.
  • Strain syrup into a sealable jar and refrigerate for up to 3 months...or until it grows funny stuff. If that happens, throw it out. I’m not saying it will happen, but you can never know for sure.

Cucumber-Cilantro Margarita

  • Combine all ingredients with ice in a cocktail shaker. Shake vigorously. Strain over ice into glasses.

Classic Sazerac

 

Course: Drinks
Keyword: Classic Sazerac, Cocktails, Entertaining, Whiskey

Classic Sazerac

Alton Brown's Classic Sazerac Cocktail Recipe
ACTIVE TIME: 5 minutes
TOTAL TIME: 5 minutes
Yield: 1 cocktail
Simply stirred with lemon peel and a sugar cube, this classic whiskey cocktail is reason enough to buy a bottle of rye.
This recipe first appeared on altonbrown.com.
Read More
Read Less
Print Recipe

Software

  • Ice cubes
  • 1 sugar cube
  • 5 dashes Peychaud's bitters
  • 2 fluid ounces rye whiskey
  • 1/2 fluid ounce absinthe
  • 1 (2-inch) lemon peel
Alton Brown's Classic Sazerac Cocktail Recipe
ACTIVE TIME: 5 minutes
TOTAL TIME: 5 minutes
Yield: 1 cocktail

Procedure

  • Fill an old-fashioned glass with ice and set aside.
  • Place the sugar cube in a second old-fashioned glass and add the bitters. Muddle these together until the sugar cube is broken and thoroughly mixed with the bitters.
  • Add the rye whiskey and stir until the sugar dissolves.
  • Fill a small spray bottle with the absinthe. Discard the ice cubes and spray the interior of the chilled glass with absinthe.
  • Pour the whiskey mixture into the absinthe-coated glass and twist lemon peel over the cocktail. Serve immediately.

Classic Hurricane Cocktail

 

Course: Drinks
Keyword: Classic Hurricane Cocktail, Cocktails, Entertaining, Rum, Summer

Classic Hurricane Cocktail

Alton Brown's Classic Hurricane Cocktail Recipe
ACTIVE TIME: 20 minutes
TOTAL TIME: 30 minutes
Yield: 1 cocktail
Nothing says "summer" quite like a rum-based beverage. This classic hurricane cocktail is one of my go-tos.
The homemade passion fruit syrup may seem like extra work, but trust me, it's worth it.
Read More
Read Less
Print Recipe

Software

  • 1/2 cup passion fruit pulp
  • 1/2 cup turbinado or demerara sugar
  • 1/2 cup water
  • 4 fluid ounces dark rum
  • 2 fluid ounces freshly squeezed lemon juice
  • 3 cups crushed ice, divided
  • 3 dashes Peychaud's Bitters

Specialized Hardware

Fine-mesh sieve
Boston-style cocktail shaker
Alton Brown's Classic Hurricane Cocktail Recipe
ACTIVE TIME: 20 minutes
TOTAL TIME: 30 minutes
Yield: 1 cocktail

Procedure

  • Strain the seeds from the passion fruit pulp with a fine-mesh strainer into a 2-quart saucepan. Add the sugar and water, then bring to a boil over medium-high heat, stirring until sugar dissolves.
  • Reduce heat to low and simmer until reduced to 1 cup of syrup, 10 to 15 minutes. Set aside to cool. Syrup can be made in advance and refrigerated for up to 1 week.
  • Fill a highball glass with 1 cup of the ice and set aside.
  • Combine 2 ounces of the passion fruit syrup, rum, lemon juice and remaining 2 cups of ice in a cocktail shaker. Cover and shake 5 to 6 times.
  • Strain into serving glass, add the bitters and enjoy. Paper umbrella or lemon twist optional.

Bitter Martini

 

Course: Drinks
Keyword: Bitter Martini, Cocktails, Drinks, Entertaining, Gin

Bitter Martini

Bitter grapefruit martini with a grapefruit twist in a martini glass.
ACTIVE TIME: 5 minutes
TOTAL TIME: 5 minutes
Yield: 1 cocktail
I am a great lover of martinis, but the classic varieties lack the bitterness I crave; here I out vermouth for Amaro Negro.
My favorite gin to use is infused with grapefruit, so I use the peel of the fruit as a garnish instead of an olive. For a dirty martini, add a squeeze of grapefruit juice.
General note regarding vodka- and gin-based drinks: Because I want to have the option of having my drinks strong, I tend to keep both gin and vodka in the freezer (along with cocktail glasses). This means I don’t have to shake all my drinks with ice, but since the two spirits in this cocktail are of different viscosity, I find a quick stir does the trick.
This recipe first appeared in EveryDayCook.
Read More
Read Less
Print Recipe

Software

  • 2 cups ice cubes
  • 2 1/2 fluid ounces London dry gin, such as Beefeater 24
  • 1/2 fluid ounce Amaro Montenegro
  • Grapefruit peel

Specialized Hardware

Boston-style cocktail shaker
Bitter grapefruit martini with a grapefruit twist in a martini glass.
ACTIVE TIME: 5 minutes
TOTAL TIME: 5 minutes
Yield: 1 cocktail

Procedure

  • Wrap the ice cubes up in a clean towel and pound with a rolling pin to crush.
  • Fill a martini glass with 1 cup of the crushed ice and set aside to chill.
  • Add the remaining 1 cup of crushed ice to the bottom of a Boston-style cocktail shaker. Pour in the gin and Amaro Montenegro and stir until chilled, approximately 15 seconds.
  • Discard the ice from the martini glass and strain the gin mixture into the serving glass. Garnish with grapefruit peel and serve immediately.

Hot Toddy

 

Course: Drinks
Keyword: Christmas, Cocktails, Fall, Holidays, Hot Toddy, Thanksgiving, Whiskey

Hot Toddy

Slow-cooker hot toddy in a clear mug garnished with a lemon slice.
ACTIVE TIME: 5 minutes
TOTAL TIME: 35 minutes
Yield: 13 servings
For those who imbibe around the holidays, there's really no tipple like the family favorite hot toddy, a warm, nutmeg-spiced whiskey cocktail. Here's how to make an easy hot toddy in a slow cooker.
Once upon a time in America, most of the Scotch that was consumed was blended rather than single malt. This was especially true when it came to hot punches and toddies and although single malts tend to deliver more body due to the fact that they’re distilled in pot rather than column stills, I still think your basic J. Walker does the trick here just fine.
This recipe first appeared in Season 13 of Good Eats.
Read More
Read Less
Print Recipe

Software

  • 1 lemon, thinly sliced
  • 1/2 cup demerara or turbinado sugar
  • 1 quart water
  • 2 1/2 cups Scotch whiskey
  • Freshly grated nutmeg

Specialized Hardware

2-to 3-quart slow cooker
Slow-cooker hot toddy in a clear mug garnished with a lemon slice.
ACTIVE TIME: 5 minutes
TOTAL TIME: 35 minutes
Yield: 13 servings

Procedure

  • Combine the lemon, sugar, and water in a small 2- to 3-quart slow cooker set to high. Cover and heat, stirring occasionally, until the sugar dissolves completely, 20 to 30 minutes. Add the Scotch whiskey and stir to combine. Reduce heat to low and serve warm with lemon slices and freshly grated nutmeg.

Hot Glazed Bonuts

 

Course: Breakfast
Keyword: Brunch, Comfort Food, Desserts, Fried, Hacks, Hot Glazed Bonuts, Southern

Hot Glazed Bonuts

Light and flaky deep-fried bonuts made from Southern-style biscuit dough, served hot with a sweet glaze piled on a white serving platter.
ACTIVE TIME: 1 hour
TOTAL TIME: 1 hour
Yield: 8 large doughnuts and 12 doughnut holes
Turns out, Southern-style biscuit dough makes light and flaky deep-fried donuts.
If you think you recognize this mixture from a certain biscuit recipe featured on a certain TV show, you’d be right. The difference: I fried it and glazed it. You’re welcome.
Both U.S. standard and metric measurements are listed, but for consistent results, go metric.
This recipe first appeared on Season 1 of Good Eats: Reloaded.
Read More
Read Less
Print Recipe

Software

  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • 2 quarts peanut oil, for frying
  • 2 cups plus 6 tablespoons all-purpose flour, plus 1/2 cup for dusting
  • 4 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1/4 cup leaf lard, chilled
  • 2 tablespoons unsalted butter, sliced into very thin pats and chilled
  • 1 cup low-fat buttermilk, chilled

Specialized Hardware

Dutch oven
Candy/fry thermometer
2 1/2-inch pastry ring
1-inch pastry ring
Spider strainer
Light and flaky deep-fried bonuts made from Southern-style biscuit dough, served hot with a sweet glaze piled on a white serving platter.
ACTIVE TIME: 1 hour
TOTAL TIME: 1 hour
Yield: 8 large doughnuts and 12 doughnut holes

Procedure

  • Make the glaze: Microwave the milk in a large heat-proof bowl for 15 seconds. Whisk in the vanilla, followed by the confectioners’ sugar, until smooth. Set aside until the bonuts are fried.
  • Add the peanut oil to a large Dutch oven fitted with a candy/fry thermometer and place over medium-high heat until the oil reaches 350ºF. Keep an eye on the thermometer so the oil doesn't rise above the target temperature. When it reaches about 300ºF, turn the heat down to medium to cruise to your target temperature. Line a half sheet pan with paper towels then top with an upside down cooling rack.
  • Meanwhile, sift together the flour, baking powder, baking soda, and salt in a large mixing bowl. Working quickly (so the fats don't melt), use your fingertips to rub the lard and butter into the dry mixture until it resembles coarse crumbs.
  • Make a well in the center of the dry mixture and pour in the buttermilk. Stir with a wooden spoon until the dough just begins to come together. It will be very sticky. While it is still in the bowl, fold the dough over itself two times so that it absorbs any remaining flour, then turn it out onto a lightly floured work surface.
  • Dust the top of the dough with flour and, with floured hands, gently fold the dough over itself eight more times, turning one quarter turn between each folding motion. Press dough into a 1-inch-thick round.
  • Cut out dough using a 2 1/2-inch doughnut cutter or one 2 1/2-inch and one 1-inch pastry ring (for the center hole). Make your cuts as close together as possible to limit waste. Re-roll and cut as many donuts as possible. Whatever scrap is left should be cut and formed to match the holes, which is why in the end you'll have more holes than bonuts.
  • Using chopsticks or a slotted spoon, carefully move 3 to 4 bonuts into the oil. Cook until puffed and golden brown, 1 1/2 to 2 minutes per side. When the cold dough hits the fat, the temperature is going to fall quickly so you'll want to boost the heat back to medium-high and keep an eye on the thermometer. Finish up by frying the holes in 2 batches until golden brown, 1 to 2 minutes per side.
  • Remove the golden brown rings-of-wonder with a spider to the prepared rack. Let cool for 2 minutes before glazing.
  • To glaze, gently dip one side of each bonut into the glaze, give it a twist, then lift straight out. Allow the excess to drain off, then flip glaze-side up and return to the cooling rig. To glaze the holes, I usually drop them in then lift them out with a dinner fork. Or, just go bobbing for them. (Don't you judge me!)
  • I'd say cool before eating, but we both know you won't.

Sweet Potato Waffles

Course: Breakfast
Keyword: Brunch, Entertaining, Fall, Holidays, Sweet Potato Waffles, Thanksgiving

Sweet Potato Waffles

Stacked sweet potato waffles topped with pecans, syrup, and whipped cream.
ACTIVE TIME: 15 minutes
TOTAL TIME: 45 minutes
Yield: 4 (8-inch) waffles
Sweet potatoes possess a balance of moisture, starch, and sugar that makes them ideal for baked goods, especially those requiring considerable surface browning such as waffles.
I humbly suggest serving these with a drizzle of maple syrup (the real thing, Grade A, dark robust taste), toasted pecans, and a scoop of vanilla ice cream.
Both U.S. standard and metric measurements are listed, but for consistently delicious results, go metric.
This recipe first appeared in Season 7 of Good Eats.
Read More
Read Less
Print Recipe

Software

  • 1 1/2 cups sweet potatoes, peeled and cubed
  • 1 cup whole milk
  • 1/4 cup light brown sugar
  • 4 tablespoons unsalted butter, melted
  • 1 tablespoon orange zest
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 6 large egg whites, at room temperature

Specialized Hardware

Digital kitchen scale
Steamer basket
Electric hand mixer
Ice cream disher
Waffle iron
Stacked sweet potato waffles topped with pecans, syrup, and whipped cream.
ACTIVE TIME: 15 minutes
TOTAL TIME: 45 minutes
Yield: 4 (8-inch) waffles

Procedure

  • Place sweet potatoes in a steamer basket and place the basket in a large pot of simmering water. The water should beat least 2 inches from the bottom of the basket. Cover and steam over medium-high heat until the sweet potatoes are fork-tender, about 20 minutes.
  • Remove steamer basket, pour the water out of the pot, and dump the sweet potatoes into the still-hot pot. Mash with a potato masher until mostly smooth.
  • In a large mixing bowl, combine the sweet potatoes, milk, brown sugar, butter, and orange zest with a wooden spoon.
  • Sift together the flour, baking powder, and salt, and add to the sweet potato mixture. Stir to incorporate, but do not overmix; there should be lumps remaining in the batter.
  • In a separate bowl, using an electric hand mixer, beat the egg whites until stiff peaks form. Fold the egg whites into the batter one third at a time. The batter will be thick. Using a disher (appropriate to your waffle iron's capacity), dose the batter onto a heated, oiled waffle iron, and cook until lightly browned, 5 to 6 minutes. Serve hot, if you know what's good for you.

Morning Steel Oatmeal

Course: Breakfast
Keyword: Comfort Food, Healthy, Morning Steel Oatmeal, Vegetarian

Morning Steel Oatmeal

Buttermilk steel cut oatmeal in a white bowl with a spoon.
ACTIVE TIME: 10 minutes
TOTAL TIME: 45 minutes
Yield: 4 servings
Nutty and creamy, steel-cut oats are a hearty and healthy breakfast.
Oats have been proven to lower LDL cholesterol, slow the movement of food through the gut, and recent studies have shown they can help balance testosterone levels, so, get your morning steel on…morning steel cut oats I mean. Here's how to do them right.
This recipe first appeared in Season 5 of Good Eats.
Read More
Read Less
Print Recipe

Software

  • 1 tablespoon unsalted butter
  • 1 cup steel-cut oats
  • 3 cups boiling water
  • 1/2 cup whole milk
  • 1/2 cup plus 1 tablespoon low-fat buttermilk, divided
  • 1 tablespoon packed brown sugar
  • 1/4 teaspoon cinnamon
Buttermilk steel cut oatmeal in a white bowl with a spoon.
ACTIVE TIME: 10 minutes
TOTAL TIME: 45 minutes
Yield: 4 servings

Procedure

  • In a large saucepan, melt the butter over medium heat and add the oats. Stir for 2 minutes to toast. Add the boiling water and reduce heat to a simmer. Keep at a low simmer for 25 minutes, without stirring.
  • Combine the milk and 1/2 cup of the buttermilk with the oatmeal. Stir gently to combine and cook for an additional 10 minutes. Spoon into a serving bowl and top with remaining buttermilk, brown sugar, and cinnamon.