If you you'd never have to show id to eat a cookie, think again! Chef Jeff Kraus has a secret ingredient for some very grown up snacks and he gave Lindsey Granger the lowdown on how to whip some up at his restaurant Crêpe Bar.
Recipes by Chef Jeff Kraus, Crêpe Bar
1. Not Your Mama's Marshmallows
Ingredients:
Bloom
¼ Cup water, cold
2 tsp gelatin, knox
Syrup
1 Cup Sugar, granulated
¾ Cup water
½ Cup glucose, liquid
½ Cup honey
1 Tbsp Raj Gin - or your favorite
Directions:
Bloom Knox gelatin with cold water in a mixing bowl. Whisk and set aside. Create syrup by heating granulated sugar, water, liquid glucose and honey over medium heat. Bring to 250F.
Using a stand mixer with the largest bowl and whisk attachment add melted gelatin.
Cool syrup to 220-215F. Add to mixing bowl and whisk on medium speed until gelatin gelatin and syrup are fully incorporated.
Whisk on low to medium speed until volume has tripled.
Add gin.
Put finished marshmallow fluff in piping bag.
2. Oatmeal Cookies 21 & Up
Ingredients
2 Cups butter
1 ¼ Cup granulated sugar
1 Cup light brown sugar
2 eggs
2 tsp Vanilla
2 ¼ Cups flour
¾ Cups old rolled oats
¼ Cup sliced almonds
¼ Cup gin-soaked cherries
1 ¼ tsp baking soda
1 tsp baking powder
1 tsp salt
Preheat oven to 350F. Cream together butter, sugars, eggs and vanilla. Whisk in dry ingredients. Fold in the gin-soaked cherries. Scoop generous spoonfuls onto a cookie tray. Flatten slightly using a fork. Bake for 10 minutes and check. Cookies should be firm at the edges and soft in the middle. Cook at additional 1 minute intervals as needed. Let cool before adding marshmallow filling.
3. Frisky Salsa Fresca
Ingredients
5-6 medium Ancho Chili, dried
½ medium onion, white
3-4 cloves garlic
1 tsp salt
1/3 Cup citrus
2.5 Tbsp fresh squeezed lemon
2.5 Tbsp grapefruit
2.5 Tbsp olive oil
1.5 oz Old Tom’s Gin
Toast in a hot pan, all ingredients accept wet
blend toasted ingredients with citrus and olive oil until fully incorporated
put salsa back into pan, season, and bring to a boil
add gin and flambe or bring back to a boil
reserve and serve with fresh herbs and cotija or queso fresco
WEB BONUS: London Dry Gin Negroni
1 oz Gin
1 oz Sweet Vermouth
1 oz Campari
Stir over ice, strain into coupe or martini glass and garnish with orange peel.
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