Cocktail Recipes, Spirits, and Local Bars

The Daily Dish: May 17, 2016

The Daily Dish: May 17, 2016


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Dishing out the latest and greatest in food news

Learn more about what is hot and trending in the world of food and drink

Today's first course?

At The Blind Burro, a San Diego bar, tequila prices are displayed by brand on TV screens, and they change throughout the night. Prices are determined by what people are ordering, and software created by Los Angeles-based company, The Drink Exchange, tracks what drinkers are buying and tells the bar when prices should go up or down. Software companies have reported increased demand for their services. The Drink Exchange’s software, for example, is being used in more than 20 restaurants and bars.

Airlines rarely seem to provide customers with a free hot meal during a flight these days, and now British Airways has decided to go along with that trend, as it just announced that it will start charging for meals on its planes. The new plan reportedly only applies to short flights. Passengers on long flights can still expect a basic three-course meal to be included in the cost of their ticket. If they want a better one, though, they can preorder an upgraded meal for a fee.

Telepan — the Michelin-starred, greenmarket-focused restaurant on New York’s Upper West Side — has closed its doors for good. The restaurant had its last dinner service on May 15 after more than 10 years in the business. Chef Bill Telepan explained in an email to press and regular patrons that he will miss the community to whom he has served fresh, sustainable ingredients over the past decade.

That’s The Daily Meal Daily’s Dish, thanks for watching. Stop by tomorrow for another helping.


Recipe Summary

  • 1 ½ cups pecans, finely chopped
  • ⅓ cup white sugar
  • ⅓ cup packed light brown sugar
  • 1 teaspoon cinnamon
  • ⅛ teaspoon salt
  • 3 tablespoons melted butter
  • 1 ⅞ cups all-purpose flour
  • ½ teaspoon fine sea salt
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ cup butter
  • 1 cup white sugar
  • 2 large eggs
  • 1 ½ teaspoons vanilla extract
  • 1 cup sour cream or creme fraiche

Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch by 10-inch baking dish.

Mix pecans, 1/3 cup white sugar, brown sugar, cinnamon, salt, and melted butter thoroughly in a mixing bowl until all components are coated with butter, 3 to 4 minutes.

In a separate bowl, whisk together flour, salt, baking powder, and baking soda.

In another bowl, mix together butter and 1 cup sugar with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla and sour cream whisk together. Add flour mixture to wet ingredients whisk until flour disappears (do not over mix).

Spread one half of the batter evenly into the bottom of the prepared baking dish. Scatter one half of the crumb mixture evenly over the top of the batter. Top with the rest of the batter and spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Very gently press crumbs into batter. Bake in preheated oven until a bamboo skewer comes out clean, 30 to 35 minutes. Let cool slightly before serving.


Recipe Summary

  • 1 ½ cups pecans, finely chopped
  • ⅓ cup white sugar
  • ⅓ cup packed light brown sugar
  • 1 teaspoon cinnamon
  • ⅛ teaspoon salt
  • 3 tablespoons melted butter
  • 1 ⅞ cups all-purpose flour
  • ½ teaspoon fine sea salt
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ cup butter
  • 1 cup white sugar
  • 2 large eggs
  • 1 ½ teaspoons vanilla extract
  • 1 cup sour cream or creme fraiche

Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch by 10-inch baking dish.

Mix pecans, 1/3 cup white sugar, brown sugar, cinnamon, salt, and melted butter thoroughly in a mixing bowl until all components are coated with butter, 3 to 4 minutes.

In a separate bowl, whisk together flour, salt, baking powder, and baking soda.

In another bowl, mix together butter and 1 cup sugar with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla and sour cream whisk together. Add flour mixture to wet ingredients whisk until flour disappears (do not over mix).

Spread one half of the batter evenly into the bottom of the prepared baking dish. Scatter one half of the crumb mixture evenly over the top of the batter. Top with the rest of the batter and spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Very gently press crumbs into batter. Bake in preheated oven until a bamboo skewer comes out clean, 30 to 35 minutes. Let cool slightly before serving.


Recipe Summary

  • 1 ½ cups pecans, finely chopped
  • ⅓ cup white sugar
  • ⅓ cup packed light brown sugar
  • 1 teaspoon cinnamon
  • ⅛ teaspoon salt
  • 3 tablespoons melted butter
  • 1 ⅞ cups all-purpose flour
  • ½ teaspoon fine sea salt
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ cup butter
  • 1 cup white sugar
  • 2 large eggs
  • 1 ½ teaspoons vanilla extract
  • 1 cup sour cream or creme fraiche

Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch by 10-inch baking dish.

Mix pecans, 1/3 cup white sugar, brown sugar, cinnamon, salt, and melted butter thoroughly in a mixing bowl until all components are coated with butter, 3 to 4 minutes.

In a separate bowl, whisk together flour, salt, baking powder, and baking soda.

In another bowl, mix together butter and 1 cup sugar with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla and sour cream whisk together. Add flour mixture to wet ingredients whisk until flour disappears (do not over mix).

Spread one half of the batter evenly into the bottom of the prepared baking dish. Scatter one half of the crumb mixture evenly over the top of the batter. Top with the rest of the batter and spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Very gently press crumbs into batter. Bake in preheated oven until a bamboo skewer comes out clean, 30 to 35 minutes. Let cool slightly before serving.


Recipe Summary

  • 1 ½ cups pecans, finely chopped
  • ⅓ cup white sugar
  • ⅓ cup packed light brown sugar
  • 1 teaspoon cinnamon
  • ⅛ teaspoon salt
  • 3 tablespoons melted butter
  • 1 ⅞ cups all-purpose flour
  • ½ teaspoon fine sea salt
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ cup butter
  • 1 cup white sugar
  • 2 large eggs
  • 1 ½ teaspoons vanilla extract
  • 1 cup sour cream or creme fraiche

Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch by 10-inch baking dish.

Mix pecans, 1/3 cup white sugar, brown sugar, cinnamon, salt, and melted butter thoroughly in a mixing bowl until all components are coated with butter, 3 to 4 minutes.

In a separate bowl, whisk together flour, salt, baking powder, and baking soda.

In another bowl, mix together butter and 1 cup sugar with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla and sour cream whisk together. Add flour mixture to wet ingredients whisk until flour disappears (do not over mix).

Spread one half of the batter evenly into the bottom of the prepared baking dish. Scatter one half of the crumb mixture evenly over the top of the batter. Top with the rest of the batter and spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Very gently press crumbs into batter. Bake in preheated oven until a bamboo skewer comes out clean, 30 to 35 minutes. Let cool slightly before serving.


Recipe Summary

  • 1 ½ cups pecans, finely chopped
  • ⅓ cup white sugar
  • ⅓ cup packed light brown sugar
  • 1 teaspoon cinnamon
  • ⅛ teaspoon salt
  • 3 tablespoons melted butter
  • 1 ⅞ cups all-purpose flour
  • ½ teaspoon fine sea salt
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ cup butter
  • 1 cup white sugar
  • 2 large eggs
  • 1 ½ teaspoons vanilla extract
  • 1 cup sour cream or creme fraiche

Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch by 10-inch baking dish.

Mix pecans, 1/3 cup white sugar, brown sugar, cinnamon, salt, and melted butter thoroughly in a mixing bowl until all components are coated with butter, 3 to 4 minutes.

In a separate bowl, whisk together flour, salt, baking powder, and baking soda.

In another bowl, mix together butter and 1 cup sugar with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla and sour cream whisk together. Add flour mixture to wet ingredients whisk until flour disappears (do not over mix).

Spread one half of the batter evenly into the bottom of the prepared baking dish. Scatter one half of the crumb mixture evenly over the top of the batter. Top with the rest of the batter and spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Very gently press crumbs into batter. Bake in preheated oven until a bamboo skewer comes out clean, 30 to 35 minutes. Let cool slightly before serving.


Recipe Summary

  • 1 ½ cups pecans, finely chopped
  • ⅓ cup white sugar
  • ⅓ cup packed light brown sugar
  • 1 teaspoon cinnamon
  • ⅛ teaspoon salt
  • 3 tablespoons melted butter
  • 1 ⅞ cups all-purpose flour
  • ½ teaspoon fine sea salt
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ cup butter
  • 1 cup white sugar
  • 2 large eggs
  • 1 ½ teaspoons vanilla extract
  • 1 cup sour cream or creme fraiche

Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch by 10-inch baking dish.

Mix pecans, 1/3 cup white sugar, brown sugar, cinnamon, salt, and melted butter thoroughly in a mixing bowl until all components are coated with butter, 3 to 4 minutes.

In a separate bowl, whisk together flour, salt, baking powder, and baking soda.

In another bowl, mix together butter and 1 cup sugar with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla and sour cream whisk together. Add flour mixture to wet ingredients whisk until flour disappears (do not over mix).

Spread one half of the batter evenly into the bottom of the prepared baking dish. Scatter one half of the crumb mixture evenly over the top of the batter. Top with the rest of the batter and spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Very gently press crumbs into batter. Bake in preheated oven until a bamboo skewer comes out clean, 30 to 35 minutes. Let cool slightly before serving.


Recipe Summary

  • 1 ½ cups pecans, finely chopped
  • ⅓ cup white sugar
  • ⅓ cup packed light brown sugar
  • 1 teaspoon cinnamon
  • ⅛ teaspoon salt
  • 3 tablespoons melted butter
  • 1 ⅞ cups all-purpose flour
  • ½ teaspoon fine sea salt
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ cup butter
  • 1 cup white sugar
  • 2 large eggs
  • 1 ½ teaspoons vanilla extract
  • 1 cup sour cream or creme fraiche

Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch by 10-inch baking dish.

Mix pecans, 1/3 cup white sugar, brown sugar, cinnamon, salt, and melted butter thoroughly in a mixing bowl until all components are coated with butter, 3 to 4 minutes.

In a separate bowl, whisk together flour, salt, baking powder, and baking soda.

In another bowl, mix together butter and 1 cup sugar with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla and sour cream whisk together. Add flour mixture to wet ingredients whisk until flour disappears (do not over mix).

Spread one half of the batter evenly into the bottom of the prepared baking dish. Scatter one half of the crumb mixture evenly over the top of the batter. Top with the rest of the batter and spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Very gently press crumbs into batter. Bake in preheated oven until a bamboo skewer comes out clean, 30 to 35 minutes. Let cool slightly before serving.


Recipe Summary

  • 1 ½ cups pecans, finely chopped
  • ⅓ cup white sugar
  • ⅓ cup packed light brown sugar
  • 1 teaspoon cinnamon
  • ⅛ teaspoon salt
  • 3 tablespoons melted butter
  • 1 ⅞ cups all-purpose flour
  • ½ teaspoon fine sea salt
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ cup butter
  • 1 cup white sugar
  • 2 large eggs
  • 1 ½ teaspoons vanilla extract
  • 1 cup sour cream or creme fraiche

Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch by 10-inch baking dish.

Mix pecans, 1/3 cup white sugar, brown sugar, cinnamon, salt, and melted butter thoroughly in a mixing bowl until all components are coated with butter, 3 to 4 minutes.

In a separate bowl, whisk together flour, salt, baking powder, and baking soda.

In another bowl, mix together butter and 1 cup sugar with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla and sour cream whisk together. Add flour mixture to wet ingredients whisk until flour disappears (do not over mix).

Spread one half of the batter evenly into the bottom of the prepared baking dish. Scatter one half of the crumb mixture evenly over the top of the batter. Top with the rest of the batter and spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Very gently press crumbs into batter. Bake in preheated oven until a bamboo skewer comes out clean, 30 to 35 minutes. Let cool slightly before serving.


Recipe Summary

  • 1 ½ cups pecans, finely chopped
  • ⅓ cup white sugar
  • ⅓ cup packed light brown sugar
  • 1 teaspoon cinnamon
  • ⅛ teaspoon salt
  • 3 tablespoons melted butter
  • 1 ⅞ cups all-purpose flour
  • ½ teaspoon fine sea salt
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ cup butter
  • 1 cup white sugar
  • 2 large eggs
  • 1 ½ teaspoons vanilla extract
  • 1 cup sour cream or creme fraiche

Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch by 10-inch baking dish.

Mix pecans, 1/3 cup white sugar, brown sugar, cinnamon, salt, and melted butter thoroughly in a mixing bowl until all components are coated with butter, 3 to 4 minutes.

In a separate bowl, whisk together flour, salt, baking powder, and baking soda.

In another bowl, mix together butter and 1 cup sugar with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla and sour cream whisk together. Add flour mixture to wet ingredients whisk until flour disappears (do not over mix).

Spread one half of the batter evenly into the bottom of the prepared baking dish. Scatter one half of the crumb mixture evenly over the top of the batter. Top with the rest of the batter and spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Very gently press crumbs into batter. Bake in preheated oven until a bamboo skewer comes out clean, 30 to 35 minutes. Let cool slightly before serving.


Recipe Summary

  • 1 ½ cups pecans, finely chopped
  • ⅓ cup white sugar
  • ⅓ cup packed light brown sugar
  • 1 teaspoon cinnamon
  • ⅛ teaspoon salt
  • 3 tablespoons melted butter
  • 1 ⅞ cups all-purpose flour
  • ½ teaspoon fine sea salt
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ cup butter
  • 1 cup white sugar
  • 2 large eggs
  • 1 ½ teaspoons vanilla extract
  • 1 cup sour cream or creme fraiche

Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch by 10-inch baking dish.

Mix pecans, 1/3 cup white sugar, brown sugar, cinnamon, salt, and melted butter thoroughly in a mixing bowl until all components are coated with butter, 3 to 4 minutes.

In a separate bowl, whisk together flour, salt, baking powder, and baking soda.

In another bowl, mix together butter and 1 cup sugar with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla and sour cream whisk together. Add flour mixture to wet ingredients whisk until flour disappears (do not over mix).

Spread one half of the batter evenly into the bottom of the prepared baking dish. Scatter one half of the crumb mixture evenly over the top of the batter. Top with the rest of the batter and spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Very gently press crumbs into batter. Bake in preheated oven until a bamboo skewer comes out clean, 30 to 35 minutes. Let cool slightly before serving.



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