Prohibition Bakery

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These 50 cupcakes have a kick! The product of Prohibition Bakery, a downtown hole in the wall, they're simply the best, the booziest treats in Manhattan. Each diminutive cake is a perfect, delicious balance of texture, flavor, and fragrance. That's why an astonishing variety of fans, from Food & Wine to Playboy, Newsweek, and Thrillist.com, have come together to heap praise upon bakers Leslie Feinberg and Brooke Siem for their creations. Make a “Dark & Stormy” (Gosling Rum, ginger beer, and lime), an “Old Fashioned” (whiskey, bitters, orange, and a whiskey-soaked cherry), or other cupcake and you’ll become a convert from the very first bite.

Text of Prohibition Bakery

  • VODKA White Russian 00 Birthday Cake 00Boozy Blueberry Lemonade 00

    Cosmo 00Royal Blush 00

    Sex on the Beach 00

    RUM

    GIN

    Mojito 00 Dark N Stormy 00

    Mai Tai 00Strawberry Daiquiri 00

    Hot Buttered Rum 00Breakfast, Bitch 00

    Monkey Business 00Pia Colada 00

    Kokoloko 00

    Old Fashioned 00Horsefeathers 00

    Macallan 00Mexican Hot Chocolate 00

    Sherlock & Watson 00The Smoking Gun 00

    Mint Julep 00Vieux Carr 00

    Seelbach 00

    Martinez 00Pimms Cup 00

    Negroni 00The Last Word 00

    Clover Club 00Corpse Reviver #2 00

    Suffering Bastard 00Blackberry Bramble 00

    Pink Lady 00

    WHISKEY

    INTRODUCT ION 8BUILD ING A K I TCHEN 12

    THE BAS ICS 20CREAT ING NEW FLAVORS 22

    FROST ING 28

    INFUS IONS 32

    F I L L INGS 36

    56

    00

    00

    00

  • BUILD ING A BAR 00TH INGS TO MAKE YOURSELF 00

    WINE White Sangria 00Aperol Spritz 00French 75 00

    Red Sangria 00Port in the Storm 00

    Mimosa 00Peach Sangria 00

    LIQUEUR

    COCKTAILS

    Grasshopper 00Amaretto Sour 00

    Mudslide 00Pisco Sour 00

    Flower of Oahu 00

    Wassail 00Blood & Smoke 00

    Nueva York 00Best Margarita 00

    Flower of Oahu 00Campfire 00

    Not Your Mothers Cosmo 00Peach Sangria 00

    Batch Bloody Marys 00

    BEER/CIDER Apples to Apples 00Black Velvet 00Saucy Pumpkin 00

    Campfire 00Johnny Appleseeds Dirty Little Secret 00

    The Jitney 00Traditional Winter Wassail 00

    TEQUILAMargarita 00Hornets Nest 00

    Tequila Sunrise 00Blood & Smoke 00

    Paloma 00

    00

    00

    00

    00

    00

    ACKNOWLEDGEMENTS 00ABOUT THE AUTHORS 00

    PRESS & ACCOLADES 00INDEX 00

  • SAUCY PUMPKIN

    During our rst fall at Prohibition Bakery, we wanted to create a

    pumpkin cupcake that was different from all the typical, spiced

    pumpkin lattes and pastries that bombard us every autumn.

    By incorporating sage and pumpkin seeds, we imbued the

    pumpkin cake with earthy avors and tied it all together with

    the bitterness of Oktoberfest beer and a hint of chocolate. aa

  • 257q

    E E yield 36 mini cupcakesCAKE

    3/4 cup plus 2 tablespoons (110 g) all-purpose flour1/2 teaspoon salt

    1/2 teaspoon baking soda 1/8 teaspoon ground cloves 1/8 teaspoon cinnamon 1/8 teaspoon ground nutmeg 1/2 cup (106 g) roasted pumpkin puree (store-bought is fine) 1 egg 1/4 cup (60 g) canola oil 1/4 cup (60 g) Oktoberfest beer 1/2 cup plus 2 tablespoons (125 g) white sugar 1/2 teaspoon vanilla

    F I LL ING 1 cup (230 g) Sage Ganache (page XXX)

    OKTOBERFEST REDUCT ION 2 bottles (24 ounces) Oktoberfest beer

    FROST ING 1 stick (115 g) butter, unsalted 1 pound confectioners sugar 1/3 cup (80 g) Oktoberfest reduction (see instructions below) 1/4 cup ground pumpkin seeds, hulled and toasted 1/2 teaspoon ground cloves

    GARNISH 1 quart canola oil 1 bunch sage leaves salt

  • 258q

    PTO MAKE THE CAKE

    P

    1. Preheat the oven to 325F. Line mini cupcake tins with paper liners. 2. Place our, baking soda, salt, cloves, cinnamon, and nutmeg in a separate

    bowl and combine. Set aside.

    3. Combine pumpkin puree, egg, canola oil, beer, sugar, and vanilla in the mixing bowl of an electric mixer and beat until incorporated.

    4. Slowly add the dry ingredients to the wet ingredients and beat until smooth.

    5. Fill cupcake tins two-thirds full. 6. Bake for 10 minutes. Let cupcakes cool completely on a wire rack

    before lling or frosting. P TO MAKE THE OKTOBERFEST REDUCT ION

    P

    1. In a large saucepan, bring beer to a boil and reduce by three-quarters. The liquid will be bitter and slightly syrupy. Take care not to let the beer boil over.

    2. Transfer the reduction to a container and let cool completely. P TO MAKE THE FROST ING

    P

    1. With an electric mixer, beat butter with the paddle attachment until uffy. 2. With the mixer on low speed, add confectioners sugar. 3. Slowly stream in Oktoberfest reduction and beat until smooth and uffy,

    with no lumps or air bubbles.

    4. Add ground pumpkin seeds and beat until incorporated. 5. Transfer the frosting to a piping bag.

  • 259q

    PTO MAKE THE GARNISH

    P

    1. In a saucepan, heat the canola oil to 325F. 2. Line a sheet pan or plate with a paper towel, for draining. 3. While the oil is heating, nely chop sage leaves into thin strips,

    about 1/4 inch thick.

    4. Carefully fry sage ribbons until bubbling nearly subsides, about 15 seconds.

    5. Remove the sage ribbons from the oil with a slotted spoon or strainer and let drain on paper towels.

    6. While the sage leaves are still hot, immediately sprinkle them with salt.P ASSEMBLY

    P

    1. When cupcakes are cool, core each cupcake with a small pastry tip. If you dont have a pastry tip, poke a hole in the middle of the cupcake with a narrow-bladed knife (a steak knife will do).

    2. Fill the cavity with Sage Ganache, taking care not to let it over ow. 3. Frost cupcakes to your liking. 4. Garnish with a fried sage leaf.

  • HOT BUTTERED

    RUM

    As a cocktail, melted butter and rum is a pretty revolting concept,

    but its amazing as a cupcake. The key to this cupcake is the

    brown butter, which brings incredible richness to the frosting.

    Brown butter is as easy to make as it is to screw up, but when

    you get it right it is so worth all of the burned butter, the smoky

    kitchen, and the strings of expletives. aa

  • Although we suggest garnishing these cupcakes with

    fresh peaches, keep our rules for garnishing in mind (see

    page XXX). In other words, if the cupcakes are going

    to be sitting out for a while, youll want to use dried

    peaches or skip the garnish altogether. aa

    SEX ON THE BEACH

  • MEXICAN HOT CHOCOLATE

    The last few years have seen a real surge in the

    popularity of spicy chocolate. But do you know

    whats even better than spicy chocolate? Boozy

    spicy chocolate. Make these cupcakes for the next

    Cinco de Mayo and serve them along with Margarita

    cupcakes (page XXX) for a little something different. aa

  • As with many gin cocktails, the Last Word

    was born during the Prohibition era. Not for

    the cocktail or cupcake amateur, the gin and

    chartreuse in this recipe mingle together in a

    avor punch that, if nothing else, will get your

    companion to keep quiet for a few moments.aa

    THE LAST WORD

  • sterlingpublishing.com

    YUM! Giada de LaUrentiis

    These 75 cupcakes have a kickand theyre NOT for kids! The product of Prohibition Bakery, a downtown hole in the wall, theyre simply the best, the booziest treats in Manhattan. Each diminutive cake is a perfect, delicious balance of texture, flavor, and fragrance. Thats why an astonishing variety of fans, from Food & Wine to Playboy, Newsweek and Thrillist.comhave come together to heap praise upon bakers Brooke Siem and Leslie Feinberg for their creations. Make a Dark & Stormy (Gosling Rum, ginger beer, and lime), an Old Fashioned (whiskey, bitters, orange, and a whiskey-soaked cherry), or other cupcake and youll become a convert from the very first bite.

    October 2015Culinary / Baking$19.95 ($22.95 Canada)6 812 190 pages (all in color)978-1-4549-1696-3

    DISCLAIMERReviewers are reminded that changes may be made in this uncorrected proof before books are printed. If any material from the book is to be quoted in a review, the quotation should be checked against the final bound book. Dates, prices, and manufacturing details are subject to change or cancellation without notice.

    Brooke Siem is a classically trained chef who, with longtime baker and bartender Leslie Feinberg, created New York Citys first alcoholic cupcake company, Prohibition Bakery, in 2011. Since then, the Lower East Side cupcakery has garnered acclaim from Food & Wine, The Today Show, Huffington Post, BuzzFeed.com, Thrillist.com, Playboy, the Village Voice, Newsweek, the Washington Post, Serious Eats, and Maxim, among many others.

    For more information, contact Blanca Oliviery at (646) 688-2548 or boliviery@sterlingpublishing.com

    To order book, scan here

    PUB date OctOBer 2015

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