Tonight's Dram: Spirit of Bute - whisky liqueur at 21% abv
This is pretty rare as you can only buy it on Bute, but it is, in my opinion, as good as the (long discontinued) Macallan Amber.
Nose: butterscotch, vanilla, freshly baked croissants
Palate: quite sweet with butterscotch and cooked quince notes. Mille feuille, fig jam and saffron tea
Finish: short and not cloying
Comment: great match with a strong washed rind cheese like Münster.
#dram #whisky #scotland #bute #whiskyliqueur#spirit
Today’s Brekkie: Hot Cross Buns
and this is how I make them:
By Franz Scheurer
Every Easter I’m looking forward to eating Hot Cross Buns!
4 ½ cups plain flour, sifted
2 x sachets of dried yeast
¼ cup white castor sugar
1 ½ tsp mixedspice (I use ‘Lebkuchenspice’)
1 ½ cup raisins (soaked in Michter’s Bourbon whiskey for ½ hour, then squeezed dry (discard or drink whisky)
45g salted butter
300ml full cream milk
2 eggs, 55g, lightly beaten
For the crosses:
½ cup flour
4 tbspn water
Crawley’s Bartender Agave Syrup
Preheat fan-forced oven to 170C.
Combine 4 cups of flour, yeast, sugar, spice, salt and raisins in a large bowl.
Melt butter in a small saucepan over a medium heat and add the milk. Heat for 1 minute, or until lukewarm. Add warm milk mixture and eggs to raisin mixture.
Use a flat bladed knife to mix the dough until it almost comes together, then using clean hands, finish mixing to a soft dough.
Turn dough out onto a floured surface. Knead for 10 minutes, or until dough is smooth.
Place into a lightly oiled bowl and cover with plastic wrap. Set aside in a warm, draught free place for 1 – 1 ½ hours, or until dough doubles in size.
Line a large baking tray with baking paper. Punch dough down and knead for 30 seconds on a lightly floured surface until smooth. Divide into 12 even portions and shape each portion into a ball.
Place balls onto the lined tray, about 1cm apart. Cover with oiled cling film and set aside in a warm, draught free place for 30 minutes, or until buns double in size.
Cut a cross into the top of each bun, using a very sharp knife
To make the flour paste, mix ½ cup plain flour and 4 tablespoons of water together in a small bowl until smooth, adding a little more water if paste is too thick. Spoon into a small snap-lock bag and snip off one corner to create a piping bag. Pipe flour paste into the cut tops of buns to form crosses.
Place into preheated oven and bake for 20 - 25 minutes, or until buns are cooked through.
To make the glaze, place Agave syrup into a small bowl then Immediately brush glaze over warm hot cross buns.
#franzbreakfastrecipes #franzbreakfast #instabreakfast
Tonight’s Dram: Plantation Rum 2005 Barbados Grand Terroir
This rum was aged in traditional ex Bourbon barrels for 11 years, then for 2 years in France in 350lt Ferrand casks. This rum was distilled in 2005 and bottled in 2018
Colour: old gold
Nose: shellac, molasses, custard, nutmeg and brown cardamom
Palate: Danish pastry, vanilla, coconut, custard, Demerara sugar and allspice
Finish: long, sweet and very balanced
Comment: I'll have another one, thanks.
#rum #spirit #flavours #aroma #sugarcane #barbados #france #plantationrum #terroir
Today’s Brekkie: Tofu Laksa
Love laksa in almost every form but when you make the stock from scratch yourself, it’s always going to taste better. I always make my own stocks as they freeze well. Here I used a brown chicken stock, which I made from the carcass of a roast chook, roasting it again with carrots, parsnip, lovage, parsley roots, garlic and onions. Once roasted, add water and leave to steep. Drain off the stock, season it and use or freeze for further use.
For this laksa I boiled some eggs, peeled them, halved them and put them into a bowl.
Cut a block of silken tofu into 5cm chunks and arrange on a baking tray and bake in a 220℃ oven for 25 minutes.
Then I heated the stock and added a tin of Ayam Laksa paste and a tin of Ayam coconut cream. Season with gochujang and soy, then add a packet of soft, fat rice noodles. Leave on simmer till noodles are done.
Check seasoning again.
De-stem some coriander leaves and finely cut some green onions for garnish.
Add tofu to the laksa and serve, with the eggs, the coriander and the green onions in separate bowls on the table for everyone to serve themselves.
#laksa #tofu #emongrass #parsleyroot #stock #brownchickenstock #coconut #breakfast #food #instafood #buzzfeedfood #yeshuffposttaste #cookit #foodstagram #foodporn #breakfastporn #franzbreakfastrecipes #franzbreakfast #instabreakfast #huffposttaste #foodporn #breakfastporn #franzbreakfastrecipes #follow #followme
Tonight's Dram: Laphroaig Cairdeas Islay Single Malt Whisky 51.5% abv
Colour: very light straw
Nose: cold campfire, egg yolk, short bread
Palate: short bread confirmed, Anzac biscuits, Bergamot oranges, peat, restrained smoke and mushrooms fried in butter
Finish: long, warming and finishing with dates and raisins
Comment: not a lightweight but worth persuing
@laphroaig #cairdeas #islay💋 #scotch #singkemalt #spirit #whisky #dram
Today’s Brekkie: Prawns Joanna
Many years ago I invented a dish that I called: Oysters Joanna and this is a take on this dish and I call it Prawns Joanna. Peel green prawns, remove digestive track and put into a small bowl with tapioca starch. Coat well. In the meantime bring 3 cm of olive oil to 180℃
Shake off excess starch and shallow-fry the prawns until done, which only takes a couple of minutes. Remove, plate, dust with Prickly Ash and serve.
Prickly Ash: equal amounts of salt and sichuan pepper by volume, dry-fried until salt is golden without burning the pepper. Leave to cool and pound to a rough powder in a mortar.
#prawns #sichuan pepper #salt #shallowfry #oil #pricklyash #breakfast #food #instafood #buzzfeedfood #yeshuffposttaste #cookit #foodstagram #foodporn #breakfastporn #franzbreakfastrecipes #franzbreakfast #instabreakfast #huffposttaste #foodporn #breakfastporn #franzbreakfastrecipes #follow #followme
Tonight's Dram: Michter's Kentucky Straight Bourbon, Single Barrel, 10 year old, 47.2% abv
Colour: deep amber
Nose: vanilla, crème brulée and scorched almonds
Palate: beautifully sweet with vanilla notes confirmed. Some lovage. Strong notes of nutmeg, toffee and Chinese master stock
Finish: long, sweet slowly turning quite savoury.
Comment: amazingly balanced. This is a bourbon I want to drink!
#whiskey #bourbon #kentucky #10yearold #dram #aged #singlebarrel #usa #spirit @vanguardluxurybrands
Tonight's Dram: Heartwood Chaos & Intrigue 59.7 abv
Tim Duckett has never tried to make a Scotch. He makes a uniquely different Australian whisky, throwing the rule book into the wind and creating some incredible whiskies.
Nose: cherry, wood polish, bees wax, and custard apple
Palate: despite the high abv this is not hot, but mouth filling with a deep warmth. Caramel, toffee, fudge, egg yolks and fresh croissants.
Finish: long, slowly softening leaving a sweet aftertaste that lingers for ages.
Comment: gimme more!
@heartwoodtas @high_voltg #tasmania #australia #whisky #dram #spirit