Stout Float With Orange Blossom Honey And Gingersnap Tuile Recipes

SWEDISH ORANGE GINGERSNAPS

Steps:

• In a mixing bowl or standing mixer cream together the butter and sugar until light. Beat in 1 egg and mix in the molasses, orange juice, and zest. Sift together the dry ingredients and stir them into the wet ingredients to make a soft, smooth dough, adding more flour if dough is too sticky. Knead the dough three times on a lightly floured board.
• Shape the dough into 3 logs, about 8-inches long, wrap in plastic wrap and refrigerate at least 1 hour or overnight.
• Preheat oven to 350 degrees F. Slice logs into thin circles, less than 1/8-inch thick. Place on lightly greased baking sheets.
• Bake cookies for about 8 to 10 minutes. Remove from oven and transfer cookies to a rack to cool.

ESPRESSO TUILE

Steps:

• Preheat oven to 350 degrees F.
• Combine salt, brown sugar and corn syrup in a standing mixer bowl with paddle attachment. Add flour, butter and vanilla extract and mix well. Add espresso beans and pecans.
• Place the batter in heaping tablespoons on non-stick baking sheet, 3 cookies at a time. Bake for 8 to 10 minutes, watching carefully. Crumble 3 pieces of parchment paper and set on a dry work surface.
• Remove cookie sheet from the oven. Peel the cookies off, one at a time, from the sheet. Drape over 3 pieces of crumpled shaped parchment paper. Timing here is important. If cookies become too hard before draping, place in oven to soften. Cookies, if too soft, will tear, and if too hard, will crack when removing from the cookie sheet.

STOUT FLOAT

Steps:

• Drizzle syrup into a tall glass. Add a scoop each of vanilla and chocolate ice creams. Top with stout and serve immediately, to adults only!
• Bring sugar and stout to a boil in a saucepan. Reduce heat and simmer until thick, about 5 minutes. Let cool before using.

STOUT FLOAT

Steps:

• To a tall, soda-fountain-style glass (or an imperial pint glass), add the coffee liqueur and one scoop of the ice cream. Slowly add the stout and the second scoop of ice cream. Top with as much freshly whipped cream and grated dark chocolate as you like.

STOUT FLOATS

Steps:

• Divide ice cream among 6 (16-ounce) glasses, then add 1 tablespoon brandy to each. Slowly pour 8 ounces stout into each glass.