Authors: Sunny Anderson
Sunny's Kitchen (39 page)
4
Assemble the sundaes.
Scoop the ice cream into serving bowls, drizzle with the peanut butter sauce, and top with croutons. Store any leftover sauce in an airtight container in the refrigerator. (To reheat, add a bit of milk or heavy cream to loosen, then microwave in 8-second intervals until warm, stirring between each zap.)
Assemble the sundaes.
Scoop the ice cream into serving bowls, drizzle with the peanut butter sauce, and top with croutons. Store any leftover sauce in an airtight container in the refrigerator. (To reheat, add a bit of milk or heavy cream to loosen, then microwave in 8-second intervals until warm, stirring between each zap.)
t
his is one of those recipes that turns out like a picture in a magazine every time I make it. It’s amazing how a simple swirl can add curb appeal to these brownies. With the flavors of chocolate on the bottom and sweetened cream cheese swirled on the top, it’s just as tasty as it looks. And really there’s no trick—just drag it in a random pattern, bake, and enjoy the view.
MAKES 16 BROWNIES
his is one of those recipes that turns out like a picture in a magazine every time I make it. It’s amazing how a simple swirl can add curb appeal to these brownies. With the flavors of chocolate on the bottom and sweetened cream cheese swirled on the top, it’s just as tasty as it looks. And really there’s no trick—just drag it in a random pattern, bake, and enjoy the view.
MAKES 16 BROWNIES
1 tablespoon unsalted butter
FOR THE RED VELVET LAYER½ cup (1 stick) unsalted butter
1 cup sugar
1 teaspoon vanilla
¼ cup cocoa powder
Kosher salt
1 tablespoon liquid red food coloring or 2 teaspoons food coloring gel
1 teaspoon vinegar
2 eggs
¾ cup all-purpose flour
½ cup chopped walnuts
FOR THE CREAM CHEESE LAYER8 ounces cream cheese, softened
¼ cup sugar
1 egg
⅛ teaspoon vanilla extract
1
Prepare the pan.
Butter an 8 × 8-inch baking pan and set aside. Preheat the oven to 350°F.
Prepare the pan.
Butter an 8 × 8-inch baking pan and set aside. Preheat the oven to 350°F.
2
Mix the red velvet layer.
Melt the butter in a small saucepan over medium heat. Transfer to a large bowl and mix between each addition of the sugar, vanilla, cocoa powder, salt, food coloring, and vinegar. Whisk the eggs in a small bowl and combine with the warm cocoa mix. Fold the flour into the chocolate batter and combine lightly. Add the walnuts and stir.
Mix the red velvet layer.
Melt the butter in a small saucepan over medium heat. Transfer to a large bowl and mix between each addition of the sugar, vanilla, cocoa powder, salt, food coloring, and vinegar. Whisk the eggs in a small bowl and combine with the warm cocoa mix. Fold the flour into the chocolate batter and combine lightly. Add the walnuts and stir.
3
Mix the cream cheese layer.
Blend the cream cheese, sugar, egg, and vanilla in a medium bowl.
Mix the cream cheese layer.
Blend the cream cheese, sugar, egg, and vanilla in a medium bowl.
4
Assemble the brownies.
Pour the red velvet layer into the bottom of the prepared pan, saving ¼ cup batter for the top. Gently spread the cream cheese layer on top of the red velvet layer. Then randomly dollop the remaining red velvet batter over the cream cheese layer. Using a skewer or the sharp end of a knife, drag the tip through the cream cheese mixture to create a swirl pattern. Bake for 30 minutes. Transfer to a cooling rack and allow to cool completely before cutting into 2 × 2-inch brownies.
Assemble the brownies.
Pour the red velvet layer into the bottom of the prepared pan, saving ¼ cup batter for the top. Gently spread the cream cheese layer on top of the red velvet layer. Then randomly dollop the remaining red velvet batter over the cream cheese layer. Using a skewer or the sharp end of a knife, drag the tip through the cream cheese mixture to create a swirl pattern. Bake for 30 minutes. Transfer to a cooling rack and allow to cool completely before cutting into 2 × 2-inch brownies.
I like to have these drinks to relax,
and I never thought I’d say that. Growing up I saw drinks as things that made people excited. They were always served at my parents’ parties and when we were in Germany, beer was king (especially during Oktoberfest). So drinking always meant a party, not a relaxing afternoon at home or on vacation. Now, as an adult, I totally get it. When I’m having a party, I use them as a barricade between myself and hungry party guests. People usually show up ready to chow down, but a get-together should be a balance of great food, drink, music, and lots of conversation, so I try to encourage the conversation and patience for the meal with a hello drink. Everything seems better with a good beverage and it doesn’t have to be alcoholic, it just has to tempt your taste buds and quench your thirst.
and I never thought I’d say that. Growing up I saw drinks as things that made people excited. They were always served at my parents’ parties and when we were in Germany, beer was king (especially during Oktoberfest). So drinking always meant a party, not a relaxing afternoon at home or on vacation. Now, as an adult, I totally get it. When I’m having a party, I use them as a barricade between myself and hungry party guests. People usually show up ready to chow down, but a get-together should be a balance of great food, drink, music, and lots of conversation, so I try to encourage the conversation and patience for the meal with a hello drink. Everything seems better with a good beverage and it doesn’t have to be alcoholic, it just has to tempt your taste buds and quench your thirst.
i
’m proud of the New York City borough I’ve chosen as my home. I’ve moved so much in my life, mostly not by choice, so the few cities I’ve picked are everything to me. I thought I’d toast Brooklyn with a drink fit for anyone! My blend is a Long Island challenge, subtracting a few spirits and adding sweetened iced tea. It’s smooth so pour it and enjoy the second round.
SERVES 4 TO 6
’m proud of the New York City borough I’ve chosen as my home. I’ve moved so much in my life, mostly not by choice, so the few cities I’ve picked are everything to me. I thought I’d toast Brooklyn with a drink fit for anyone! My blend is a Long Island challenge, subtracting a few spirits and adding sweetened iced tea. It’s smooth so pour it and enjoy the second round.
SERVES 4 TO 6
6 ounces limoncello
3 ounces dark rum
3 ounces tequila
24 ounces sweetened iced tea, no lemon flavor added
Crushed ice
Lemon slices, for garnish
1
Pour and fuhgeddaboudit.
Pour the limoncello, rum, tequila, and iced tea into a pitcher. Stir and refrigerate until chilled.
Pour and fuhgeddaboudit.
Pour the limoncello, rum, tequila, and iced tea into a pitcher. Stir and refrigerate until chilled.
2
Serve.
To serve, pour the chilled mixture into ice-filled highball glasses outfitted with a straw and garnished with a lemon slice on the rim or in the glass.
Serve.
To serve, pour the chilled mixture into ice-filled highball glasses outfitted with a straw and garnished with a lemon slice on the rim or in the glass.
tip!
If you want to be ready for a drink on a moment’s notice, just keep the liquor in the freezer and make sure the tea is ice cold. Then you can skip the “chilling” part.
easy piña coladaIf you want to be ready for a drink on a moment’s notice, just keep the liquor in the freezer and make sure the tea is ice cold. Then you can skip the “chilling” part.
t
here are few drinks I like with an umbrella, and the piña colada makes the cut. Whenever I make it, I feel like I’m on a mini vacation. Freeze the remaining coconut cream and pineapples in an airtight resealable freezer bag with the air squeezed out and flattened, then break off chips to make smaller batches for a stay-cation.
SERVES 4 TO 6
here are few drinks I like with an umbrella, and the piña colada makes the cut. Whenever I make it, I feel like I’m on a mini vacation. Freeze the remaining coconut cream and pineapples in an airtight resealable freezer bag with the air squeezed out and flattened, then break off chips to make smaller batches for a stay-cation.
SERVES 4 TO 6
8 ounces light rum
8 pineapple rings
½ cup coconut cream
2 teaspoons fresh lime juice
6 cups ice
4 to 6 ounces light rum (optional)
1
Blend the ingredients.
Put the rum, pineapple, coconut cream, lime juice, and ice in a blender. Blend on high until smooth.
Blend the ingredients.
Put the rum, pineapple, coconut cream, lime juice, and ice in a blender. Blend on high until smooth.
2
To serve.
Pour evenly into glasses you’ve chilled in the freezer and top with 1 ounce of rum (as a finishing touch), a straw, and hopefully an umbrella.
irish iced coffeeTo serve.
Pour evenly into glasses you’ve chilled in the freezer and top with 1 ounce of rum (as a finishing touch), a straw, and hopefully an umbrella.
t
here are two coffee seasons in Manhattan. I was very aware of this when I first moved here on the cusp of summer and fall in 2001. One week I could get an iced coffee at the corner stand; the next week, as the weather changed, it was all about hot coffee. I looked silly asking for cold coffee as the wind whipped around the corner, as it only can in a city with tall buildings. I got what I wanted, because it turns out you can get whatever you want in any season in New York. But there’s nothing like the first iced coffee of the summer. This is my adult version.
SERVES 6 TO 8
here are two coffee seasons in Manhattan. I was very aware of this when I first moved here on the cusp of summer and fall in 2001. One week I could get an iced coffee at the corner stand; the next week, as the weather changed, it was all about hot coffee. I looked silly asking for cold coffee as the wind whipped around the corner, as it only can in a city with tall buildings. I got what I wanted, because it turns out you can get whatever you want in any season in New York. But there’s nothing like the first iced coffee of the summer. This is my adult version.
SERVES 6 TO 8
2 cups sugar
3 cups French vanilla coffee beans, coarsely ground
3 cups Irish cream liqueur
Ice
1
Make the simple syrup.
In a small pot, combine 1 cup water and the sugar. Bring to a boil and stir until the sugar dissolves. Pour into a container with a lid, cover, and refrigerate.
Make the simple syrup.
In a small pot, combine 1 cup water and the sugar. Bring to a boil and stir until the sugar dissolves. Pour into a container with a lid, cover, and refrigerate.
2
Soak the ground coffee.
In a plastic container with a lid, combine 8 cups water and the ground coffee. Cover and shake a few times. Rest on the counter for a full 24 hours, stirring every so often when you think about it. (I know, but it’s worth it.)
Soak the ground coffee.
In a plastic container with a lid, combine 8 cups water and the ground coffee. Cover and shake a few times. Rest on the counter for a full 24 hours, stirring every so often when you think about it. (I know, but it’s worth it.)
3
Strain the coffee.
Layer 2 coffee filters for double-ply strength and press them inside a mesh sieve set over a large bowl. Slowly pour the coffee and water over the sieve and allow the coffee to drip through. Don’t be tempted to press out the extra liquid, as it will make the coffee cloudy. And the only thing you want making your drink cloudy is the Irish cream. Besides, you may want some of this with just sugar—it’s quite tasty and not at all like brewed coffee. Add another 2 cups water to the coffee.
Strain the coffee.
Layer 2 coffee filters for double-ply strength and press them inside a mesh sieve set over a large bowl. Slowly pour the coffee and water over the sieve and allow the coffee to drip through. Don’t be tempted to press out the extra liquid, as it will make the coffee cloudy. And the only thing you want making your drink cloudy is the Irish cream. Besides, you may want some of this with just sugar—it’s quite tasty and not at all like brewed coffee. Add another 2 cups water to the coffee.
4
Mix and refrigerate.
Pour in the Irish cream and stir. Refrigerate until ice cold, about 2 hours. Fill glasses with ice and pour in the Irish coffee. Add simple syrup, to taste, and stir.
Mix and refrigerate.
Pour in the Irish cream and stir. Refrigerate until ice cold, about 2 hours. Fill glasses with ice and pour in the Irish coffee. Add simple syrup, to taste, and stir.
i
love drinking mojitos at home. They’re simple and you don’t even need a muddler or a shaker. Look around your kitchen for substitutes and step up your at-home bar game. The mango makes this pretty—perfect for a garden party or brunch.
SERVES 4
love drinking mojitos at home. They’re simple and you don’t even need a muddler or a shaker. Look around your kitchen for substitutes and step up your at-home bar game. The mango makes this pretty—perfect for a garden party or brunch.
SERVES 4
1 cup tightly packed fresh mint
¼ cup sugar
1 cup orange juice, no pulp
8 ounces mango juice
2 teaspoons fresh lime juice
8 ounces white rum
1 orange, sliced ¼-inch thick
2 cups ice
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