Studio
Serves 4
Ingredients
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1 bottle (750ml) Sauvignon Blanc or other crisp white wine
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2 cups water
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½ cup fresh orange juice
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½ cup cane sugar
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2 Tbsp honey
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Zest of half an orange
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Zest of half a lemon
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1 lemon, halved
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4 slightly firm Bartlett pears
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1 pint good-quality vanilla ice cream, for serving
TIPS:
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For poaching, it’s best to use pears on the firmer side of ripe, so that they don’t get mushy and fall apart.
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To prevent the peeled pears from browning, rub the flesh with lemon juice and get them into the poaching liquid ASAP.
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The poaching time of the pears will vary depending on their firmness, taking anywhere from 40 to 60 minutes.
Serves 1
Ingredients
- 10 fresh blackberries, plus additional for serving
- 2 basil leaves, plus additional for serving
- ½ oz simple syrup
- 2 ½ oz gin (I used Hendrick's)
- ¾ oz elderflower liqueur (I used St-Germain)
- 1 oz fresh lemon juice
- 1 oz club soda
Makes about 12 cookies
Ingredients
- 261g (2 cups) all-purpose flour
- ¾ tsp. cream of tartar
- ½ tsp. baking soda
- ½ tsp. salt
- ½ tsp. ground cinnamon
- 12 Tbsp. (1 ½ sticks) unsalted butter, room temperature
- 240g (1 ¼ cups) granulated sugar
- 1 large egg
- 1 ½ tsp. pure vanilla extract
For dipping
- ¼ cup granulated sugar
- ¼ cup turbinado sugar
- 1 Tbsp. ground cinnamon
TIP:
- For a uniform look, use a cookie ring (or take-out container, whatever you have on hand) and gently shape the cookies in a ‘hula hoop’ motion while still hot and the dough is still soft.
Makes 12 cookies
Ingredients
- 145 g (1 cup) all-purpose flour
- 1 ¼ tsp baking soda
- ¾ tsp sea salt
- ½ tsp ground cinnamon
- 145g (10 Tbsp) (1 ¼ sticks) unsalted butter, room temperature
- 145g (1 ¼ cups) dark brown sugar
- 50g (¼ cup) granulated sugar
- 110g (1 cup) raisins
- 125g (1 ⅔ cups) oats
- 1 jumbo egg
- 1 ½ tsp pure vanilla extract
TIP:
- For uniformly round cookies, use a cookie ring (or take-out container or whatever you have on hand) to gently shape the cookies, using in a ‘hula hoop’ motion, while still hot and the dough is soft (see video).
Makes 12 cookies
Ingredients
- 283g (2 cups, plus 1 Tbsp.) all-purpose flour
- 1 Tbsp. ground ginger
- 1 ¼ tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. ground cinnamon
- ½ tsp. sea salt
- 160g (11 Tbsp.) unsalted butter, at room temperature
- 174g (1 cup) dark brown sugar
- ⅓ cup turbinado sugar
- 1 large egg
- 1 Tbsp. molasses
- 1 Tbsp. fresh minced ginger
For Dipping
- 100g (½ cup) turbinado sugar
TIP:
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For a professional and uniform look, use a cookie ring (or take-out container, whatever you have on hand) and when the cookies are still warm from the oven gently shape them in a ‘hula-hoop’ motion (see video).