Sodium bicarbonate - quick and easy recipes - page 26

Crispy on the outside, chewy on the inside, the waffles for this bacon, cheese, and fried egg breakfast sandwich are a cool transformation of ramen noodles. Just boil the noodles, drain, and incorporate them into a straight-up waffle batter (chicken flavoring packet added for a savory boost).

In German, the language of beer, radler means “cyclist.” In beverage terms, a radler is a kind of beer-based “sports drink”—lager mixed with a soft drink, similar to an English shandy—a refreshing pick-me-up for guzzling when you stop at a kneipe, a countryside tavern. It’s simple and cooling, even when you’re not cycling the Alps. What to buy: You’ll need a pale lager with hoppy bitterness, like Weihenstephaner.

The classic Old Fashioned is whiskey with a bit of sugar, aromatic bitters, and dilution in some form, from a splash of either water or club soda. The earliest mention of an Old Fashioned–style drink is from 1806: Drinks writer Robert Simonson, author of The Old-Fashioned: The Story of the World’s First Classic Cocktail, calls this “the primordial cocktail,” older than either the martini or the Manhattan Drink.

Who doesn’t love a hefty slice of dark chocolate cake? This one has an appropriately diabolical twist: a hint of ancho chile powder for warmth and complexity, but that won’t light anyone’s tongue on fire (chileheads can add a teaspoon of cayenne). Spread the layers with sweetened whipped cream or buttercream and sliced strawberries; top with toasted almonds.

Except for the gin and tonic, no other cocktail is as quintessentially English as pink gin, also known as gin and bitters. A few drops of aromatic, sweetly spice-scented angostura bitters are a gentle enhancement for the bracing, juniper-driven taste of London Dry–style gin. We give you two options: a simple version (just chilled gin and bitters), and the same thing served over ice, topped off with a splash of soda water.

Drop biscuits are the fastest and easiest biscuits you can make—all you do is whisk together the dry ingredients, stir in the liquids, and drop lumps of dough onto a baking sheet. The secret to getting these drop biscuits light and tender: beer. If beer isn’t your thing, substitute the same volume of buttermilk. We recommend serving with a hearty dish, like the best chili recipe ever.

Tender on the inside and craggy with baked cheese on top, these ham and cheese scones are rich and savory, ideal for brunch or to serve alongside bowls of Basic Vegetable Soup for lunch or supper. What to buy: Black Forest ham is dry-cured and smoked—you can substitute another kind of smoked ham.

Gluten-free muffins made with a mix of almond flour, rice flour, and tapioca starch, plus butter, dark brown sugar, and yogurt. Dried cranberries and toasted pecans add a seasonal touch that makes these perfect for holiday brunches. What to buy: Almond flour (also known as almond meal) is available at well-stocked markets.

The Tom Collins is a fine old drink—cocktail writer David Wondrich notes how it turns up (in a slightly different form) in Jerry Thomas’s seminal Bon Vivant’s Companion of 1877. Wondrich cites the drink’s “simple elegance”: just gin, lemon juice, and sugar, topped off with fizzy water. What to buy: Finely milled superfine sugar dissolves rapidly, avoiding any risk of graininess in the finished drink.

Mixing blueberries into the batter makes cornbread muffins seem lighter, moister, and definitely more fun, as if the jam’s been baked right in. Serve warm for breakfast or brunch with plenty of salted butter. Bake some Apple Muffins with Pecan Streusel and Donut Muffins and make it a party.

Famed New Orleans barman Henry C. Ramos is said to have invented this rich, potent, and frothy egg white and cream cocktail in the 1880s. Orange flower water gives it a lovely aroma.

This is a classic, refreshing sparkler made with sloe gin, regular gin, and lemon juice, shaken and topped off with club soda. What to buy: Sloe gin is a red liqueur made from gin infused with sloes (also called blackthorn), a relative of plums.

A recipe for what we call the Americano goes as far back as 1861, when it was served at Gaspare Campari’s bar in Milan, says cocktail author Rob Chirico. During Prohibition the drink found favor with booze-deprived tourists from the U.S. and became known as the Americano or American Highball.

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