TI ADELAIDE MARTIN AND LALLY BRENNAN'S SAZERAC
This sazerac drink recipe is courtesy of Ti Adelaide Martin and Lally Brennan, authors of "In the Land of Cocktails."
Provided by Martha Stewart
Categories Cocktail Recipes
Yield Makes 1 cocktail
Number Of Ingredients 7
Steps:
- Pour Absinthe into a rocks glass; swirl to coat. Pour out any excess Absinthe; fill glass with ice to chill.
- Place rye, simple syrup, and bitters in a cocktail shaker; fill with ice. Cover and shake vigorously.
- Discard ice from rocks glass and strain rye mixture into glass. Rub rim of glass with lemon twist and add to cocktail; serve immediately.
TI ADELAIDE MARTIN AND LALLY BRENNAN'S SIMPLE SYRUP
This simple syrup recipe is courtesy of Ti Adelaide Martin and Lally Brennan and should be used in their Sazerac drink recipe.
Provided by Martha Stewart
Yield Makes 2 cups
Number Of Ingredients 2
Steps:
- Place sugar in a heatproof bowl and pour over water; stir until sugar is dissolved. Let cool to room temperature.
TARTE TATIN
Dark and sticky caramel, sweet apples and crisp pastry combine to make this heavenly French dessert. And with Raymond Blanc's recipe, you can make it perfectly every time
Provided by Raymond Blanc
Categories Afternoon tea, Dessert, Treat
Time 1h35m
Number Of Ingredients 6
Steps:
- Roll the pastry to a 3mm-thick round on a lightly floured surface and cut a 24cm circle, using a plate as a guide. Lightly prick all over with a fork, place on a baking sheet, then cover and freeze while preparing the apples.
- Heat oven to 180C/160C fan/gas 4. Peel, quarter and core the apples. Put the sugar in a flameproof 20cm ceramic tatin dish or a 20cm ovenproof heavy-based frying pan and place over a medium-high heat. Cook the sugar for 5-7 mins to a dark amber caramel syrup that's starting to smoke, then turn off the heat and stir in the 60g diced chilled butter.
- To assemble the tarte tatin, arrange the apple quarters very tightly in a circle around the edge of the dish first, rounded-side down, then fill in the middle in a similar fashion. Gently press with your hands to ensure there are no gaps. Brush the fruit with the melted butter.
- Bake in the oven for 30 mins, then remove and place the disc of frozen puff pastry on top - it will quickly defrost. Tuck the edges down the inside of the dish and, with a knife, prick a few holes in the pastry to allow steam to escape. Bake for a further 40-45 mins until the pastry is golden brown and crisp.
- Allow to cool to room temperature for 1 hr before running a knife around the edge of the dish and inverting it onto a large serving plate that is deep enough to contain the juices. Serve with crème fraîche or vanilla ice cream.
Nutrition Facts : Calories 444 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 34 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
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