Cheesecake is an indulgence for many reasons: it’s made up of rich ingredients, and it can take a long time to prepare. But it’s totally worth it, especially if you give it a cocktail-themed edge by adding a bit of bourbon, a kick of heat from ginger and chili powder, and some maple syrup to round out the flavor with sweetness. Chili powder is typically for savory dishes, but it works nicely with the richness of this dessert. Bourbon and maple are a natural pair, complimenting each other and giving the cheesecake a pleasantly grown-up flavor. The flourish of a torched brulee sugar topping gives the cheesecake a rustic look. Spiced Maple Bourbon Cheesecake (makes 8 to 10 servings) Crust 2 cups crushed gingersnap cookies 6 tablespoons melted butter 1 teaspoon chili powder Filling 16 ounces softened cream cheese 1/2 cup maple syrup 6 large eggs 3 tablespoons bourbon (I [...]
Eat Your Booze: To Cure What Ales You
After a long night of drinking beer, the last thing you want to think about is having a sudsy brew in your food, but the flavor of an ale or lager can add a pleasant, lightly-hopped bitterness to a soup broth, especially ramen-style noodle soup. A popular street food across Japan, ramen is a hearty soup that’s as ubiquitous as the hamburger. It’s eaten with gusto on a cold day and just as welcome after a night out with a few drinks. The key to a good ramen is the broth, developing and layering the flavors to reach a savory balance. The use of beer keeps the broth from feeling too heavy or overpowering all of ramen’s ingredients. You can add almost anything to it, but a satisfying combination is thin slices of the pork loin that was braised in the broth itself and wedges of boiled egg, topped with [...]
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