Studio
Makes about 12 biscuits
Ingredients
- 442g (2 ¾ cups) all-purpose flour
- 14g (1 Tbsp plus 1 tsp) granulated sugar
- 2 ½ tsp kosher salt
- ½ tsp baking powder
- ¼ tsp baking soda
- 190g (1 ¾ sticks OR 14 Tbsp) unsalted butter, frozen
- 314g (1 ⅓ cups) buttermilk
For Brushing and Sprinkling
- 2 Tbsp Buttermilk
- 2 Tbsp Turbinado (optional)
- Sea Salt (optional)
Serves 4
Ingredients
For the dressing- ¼ cup extra-virgin olive oil
- ¼ cup freshly squeezed orange juice
- 1 Tbsp white wine vinegar
- 1 tsp Dijon mustard
- ½ tsp granulated garlic
- Kosher salt
- 1 medium yellow summer squash or zucchini, sliced crosswise into thin circles
- 2 to 3 large Swiss chard leaves, ribs removed, cut crosswise into ½-inch-thick ribbons to yield about 1 1/3 lightly packed cups
- ½ cup cherry tomatoes, thinly sliced crosswise
- 2 tsp extra-virgin olive oil, more for brushing the parchment
- 4 (6-oz) skinless salmon filets
- Kosher salt and freshly ground black pepper
- ¼ cup dry white wine, such as Sauvignon Blanc
- 1 tsp fresh thyme leaves
TIPS:
- Foil is a good substitute if you can’t find parchment.
- Make ahead: You can fill, fold, and seal the packets in advance, storing them in the fridge for up to four hours. This way, all you’ll need to do at dinnertime is pop them in the oven, set the table, and serve.
Lucky for you, Brian is a frequent recipe developer here at Art and Cook and his creations are nothing short of genius. Check out his latest cocktail below and follow us on Instagram to keep up with newness!
Serves 1
Ingredients
- 2 oz dry gin
- Juice of half a lime, about ½ oz
- ½ oz simple syrup
- Tonic water to taste, about 4 to 6 oz
- Lime Wedge
TIP:
- When you top off the glass with tonic, hold a bar spoon over your drink and pour the tonic over the spoon. This will prevent the soda from fizzing up, preserving all those effervescent bubbles for your tastebuds.
Cranberry Jam
Makes about 2 cups (600g)
Ingredients
- 2 1/2 cups (about 10oz) (280g) fresh cranberries, thawed if frozen
- 1 1/4 cups (265g) granulated sugar
- 1 cinnamon stick
- 2 Tbsp (30ml) Campari, optional
- 2 Tbsp (30ml) orange liqueur, such as Triple Sec
- 1 pinch ground cloves
Storage
-
Store the jam in a covered container in the refrigerator for up to 2 months.
Swiss Meringue Buttercream
Makes about 3 cups (500g)
Ingredients
- 3 large egg whites
- 3/4 cup (159g) granulated sugar
- 1/2 tsp (1.5g) coarse salt
- 1 cup (2 sticks) (226g) unsalted butter, cut into 1-inch pieces and softened
- 1 Tbsp (15ml) pure vanilla extract, optional
Storage
- Unflavored buttercream can be stored in an airtight container at room temperature for up to 1 day or refrigerated for up to 1 week. Before using, bring to room temperature and beat lightly by hand or with an electric mixer fitted with the paddle attachment until smooth. Buttercream that has been flavored with perishable items, such as fresh fruit or preserves, should be kept at room temperature for no more than a few hours, or stored in an airtight container in the refrigerator for up to 1 week.
Tip: Flavoring Buttercream
- You can easily flavor this buttercream with additional extracts, jam, or custards (as I do for the Cranberry Yule Log) by beating them in with the paddle attachment in step 4, above.
Chocolate Custard
Serves 12 to 15
Ingredients
For the chocolate custard- 2 Tbsp (10g) unsweetened cocoa powder, preferably Dutch-processed
- 1 Tbsp (8g) cornstarch
- 1 pinch coarse salt
- 1/2 cup (125ml) whole milk
- 3 oz (85g) best-quality dark chocolate, 70% to 80% cacao, finely chopped
- 2 Tbsp (30ml) orange liqueur, such as Triple Sec
- 1 recipe Perfect Chiffon Cake, baked and cooled as a roulade, chilled
- 3/4 cup (225g) Cranberry Jam
- 1 recipe Swiss Meringue Buttercream, room temperature
- finely chopped pistachios, for garnish
Storage
- The assembled cake will keep for 2 or 3 days in the refrigerator, loosely covered.
Perfect Chiffon Cake
Makes two 8-inch Cake Layers or One 13 x 18-Inch Sheet Cake for a Roulade
Ingredients
- Non-stick pan spray and flour, for greasing the pan
- 1 1/2 cups (170g) cake flour
- 1/2 tsp (1.5g) coarse salt
- 1/4 tsp (1.5g) baking soda
- 6 large eggs, separated
- 1 cup (212g) granulated sugar, divided
- 1 Tbsp (15ml) pure vanilla extract
- 1/4 cup (62ml) neutral oil, such as safflower
- 1/2 cup (125ml) buttermilk
- confectioners’ sugar, for dusting (if you’re making a roulade)
Storage
- The cooled cakes can be used immediately or wrapped and refrigerated for up to 2 days. Round layers can be frozen for up to 1 month. I wouldn’t recommend freezing roulades, as they are apt to crack.
