Sweeten Up Your Day with Macallan ... and a Give-Away!

I recently attended a Macallan tasting at the W Hotel, courtesy of my lovely friend Julie. While I certainly enjoy the occasional Scotch on the rocks, I have never been too discerning of my whisky.

That has all changed.

After sampling different varieties of Macallan single malt Highland Scotch I developed a true appreciation for the nuances of a finely crafted whisky. A few drinks and I was in love. I now recognize the value of the subtle notes of flavor, the depth and richness and the smooth texture of Macallan. After talk of my other love, dessert, Macallan’s ambassador Eden Algie urged me to experiment with Macallan in my dessert adventures.

Through playful experimentation and one too many drinks I discovered that Macallan is not only lovely as a drink to pair with desserts, but it also offers a sophisticated marriage with sweets.

Scotch is either single malt - meaning it comes from one distillery - or a blend of different whiskies. Scotch lovers usually favor single malts because of their smoothness. Macallan offers a variety of single malt Scotches. The Macallan 12 is matured in Spanish sherry oak casks. The Fine Oak varieties are triple aged in European sherry oak casks, American sherry oak casks and American bourbon oak casks. The difference between the two is found in their color and flavor composition.

I tested the Macallan Fine Oak 15 and the Macallan 12 in two different desserts. Tell me what you think.

Maple Macallan Glazed Donuts

Donuts are irresistible. Doughy, sweet, fried, they are all the things that comfort me. I decided to try my hand at making donuts at home. They were easier than I thought. I made both fried donut holes and baked donuts. I found that the maple Macallan glaze paired best with the donut holes. The dense cakey texture of the baked donuts overpowered the delicate flavor of the glaze. I used the Macallan 12 for the glaze because it is sweet and distinctive. This Macallan has big vanilla and toffee characteristics that complimented the maple and the donut.

The glaze was so fantastic I could eat it alone. Bursting with a syrupy rich flavor, the subtle Macallan essence washes over the tongue. This makes for a decadent breakfast with a nice cup of tea or a nice finish to a meal when accompanied by a glass of Macallan 12.

Traditional Scottish Honey Cake with Macallan

When researching Scottish desserts, I found that honey seemed to be a prominent ingredient. I decided to make a traditional Scottish honey cake. What came out of my oven was transcendent. The edges of the cake were slightly crisp and super buttery. The cake was studded with hints of refreshing citrus. It was nutty and luxurious with a faint woozy bite. With this recipe I used the Macallan Fine Oak 15, which is light, mellow, and subtly floral. This whisky has soft notes of spice and fresh zesty elements that balance nicely with the assertive honey glow of the cake. I dusted the cake with powdered sugar and light cascade of orange blossom honey rather than the citrus butter cream in the recipe. For added pleasure enjoy this cake with a glass of Macallan 15.

Did I mention there is a give away? I have a little present for you… leave me a comment telling me which recipe you liked best or leave me a recipe you think would pair well with some Macallan and I might send you a bottle of Macallan Fine Oak 10. For another chance to win, follow @EdenAlgie on twitter and leave me ANOTHER comment letting me know you are following him. Winners will be selected using random.org. Good luck!

Maple Macallan Glaze (adapted from Gourmet)

1/4 cup (1/2 stick) unsalted butter


2 tablespoons pure maple syrup

2 tablespoons whipping cream

2 tablespoons Macallan 12

6 tablespoons powdered sugar, sifted

Melt butter with maple syrup and cream in heavy small saucepan. Remove from heat. Add powdered sugar and and Macallan and whisk until mixture is smooth. Allow glaze to cool until slightly thickened, about 15 minutes. Dip doughnuts into glaze or drizzle glaze over doughnuts.

Scottish Honey Whisky Cake

Ingredients:

6 oz self-rising flour

6 oz butter

3 eggs

4 tablespoons Scotch

6oz light brown sugar

zest of 1 small orange

2 tsp honey

confectioners sugar and honey (topping to taste)

Using an electric mixer, cream butter and sugar until fluffy. Add the orange zest and honey and mix until incorporates. Beat in the eggs one at a time. Scrape down sides of bowl and add half of the flour and mix. Pour in Scotch and fold into mixture. Add remaining flour and fold together.

Grease 6 muffin tins or two mini loaf pans and pour in batter. For loaf pans bake of 20-25 minutes in oven at 375 or until cake is golden brown. For cupcakes bake at 275 for 18-20 minutes or until a light golden brown. Place on wire rack to cool.

The Blueberry Pancake Shoot Out

My idea of the perfect breakfast is a stack of pancakes with hot melting butter and sweet maple syrup dripping down the edges. Throw in some juicy fresh blueberries and add some ricotta cheese and you have a perfect pancake. Slightly sweet, bursting with flavor, and light as a cloud. While nothing beats a hot fluffy pancake for breakfast, nothing is worse than going to a restaurant and ordering pancakes that taste like a thick, rubbery, bland mess. Here are a few of my favorite Blueberry Ricotta pancakes in Los Angeles.

BLD

BLD serves up a heaping stack of pancakes ($13). The serving is truly more than you could ever eat so here is a little tip: you can order just one luscious blueberry ricotta pancake, and that is precisely what I did ($6). One giant pancake later and I was bursting at the seams. The pancake at BLD is dreamy. It is golden and thick with blistering blueberries throughout. The syrup is warm and rich. Forkful after delicious forkful you will be sighing over each bite.

7450 Beverly Blvd

Los Angeles, CA 90036

Little Dom’s

These pancakes are perfection ($8). Just the right amount of pancakes that yield easily under the fork. The ricotta creates a light-as-air texture and the blueberries offer a vibrant burst of flavor. These pancakes had a nice delicately crisp and buttery exterior. While I was full after three little pancakes, they were so good I was left wanting more.

2128 Hillhurst Ave.

Los Angeles, CA 90027

The Gastrobus

For a cheap and quick breakfast I visit the Gastrobus. The Gastrobus offers a seasonal menu of market fresh ingredients. On a recent visit they featured blueberry pancakes with lemon curd($4). The pancakes were delicate and light, enlivened by the thick, puckery topping. It was the perfect balance of sweetness to acidity. The thick lemon curd was a pleasant change from the tradition maple syrup accompaniment to pancakes.

* you can follow the Gastrobus on Twitter to find their location*

Pudding for a Rainy Day

It seems like lately just about every weekend here in LA has been rainy. While I love the rain, I do miss the California sun. Rainy days make me crave comfort and warmth. I love to curl up on the couch with a warm blanket and a creamy pudding and listen to the rainfall. Here are a few pudding recipes to get you through those rainy days.

Salted Caramel Pot de Crème

I love caramel. To me, heaven is a salted caramel pot de crème. Each bite is velvety and rich. I dotted this pot de crème with a soft Australian River Salt that melts in your mouth. The salt was delicate and flaky and perfectly complimented the buttery caramel. This dessert is the embodiment of simplicity.

Recipe from Bon Appetite January 1998

1 1/4 cups sugar

1/4 cup water

1 3/4 cups whipping cream

1/2 cup whole milk

6 large egg yolks

Position rack in center of oven and preheat to 325°F. Place six 2/3-cup soufflé dishes or 3/4-cup custard cups in large roasting pan. Combine sugar and water in heavy large saucepan. Stir over low heat until sugar dissolves. Increase heat; boil without stirring until deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 6 minutes. Gradually whisk in 1 1/2 cups cream and milk (mixture will bubble vigorously). Stir until caramel dissolves, about 2 minutes.

Beat yolks in large bowl until foamy. Gradually whisk in warm caramel. Strain into 4-cup glass measuring cup. Divide among dishes. Pour enough hot water into pan to come halfway up sides of dishes. Cover pan with foil. Bake until custard is just set at edges but still moves in center when shaken gently, about 1 hour. Remove from water; cool on rack. Chill until cold, at least 2 hours. (Can be made 2 days ahead. Cover; keep chilled.)

Beat 1/4 cup cream in small bowl until soft peaks form. Spoon cream into pastry bag fitted with large star tip. Pipe 1 rosette in center of each custard. Serve chilled.

Café Au Lait Pudding

If you love coffee like I do, this Café Au Lait pudding is for you. It is tantalizing and creamy. Not cloyingly sweet like some puddings tend to be, this pudding is just dreamy. The delicate coffee flavors linger on the palate. Milky, rich and understated, it is everything a pudding should be.

Recipe from Gourmet November 2009

2 cups whole milk


3 tablespoons instant coffee granules


2 tablespoons plus 2 teaspoon cornstarch


1/4 cup plus 2 tablespoon sugar, divided


1/2 cup heavy cream


1/4 teaspoon pure vanilla extract


Cinnamon or nutmeg for sprinkling

Whisk together milk, coffee granules, cornstarch, 1/4 cup sugar, and a small pinch of salt in a heavy medium saucepan. Bring to a boil over medium heat, stirring occasionally, then boil 1 minute, stirring constantly. Transfer to a metal bowl set in an ice bath and cool, stirring often, about 10 minutes. Pour into cups or ramekins and chill, uncovered, 20 minutes.

Beat cream with vanilla and remaining 2 tablespoon sugar using an electric mixer just until soft peaks form. Spoon whipped cream onto puddings and dust cream lightly with cinnamon.

Panna Cotta with Citrus Compote

Panna cotta is so simple to make, I can’t believe I have never made it before. It takes only five minutes to cook the cream and mix it with the gelatin. The mixture sets in the refrigerator for about four hours and the panna cotta is ready to be served. It is silky and lush. It has a delicate vanilla flavor that pairs harmoniously with a number of toppings. Since citrus is abundant at local farmers markets right now, I decided to make a citrus compote with mandarins and blood oranges. The contrast of sweetness from the mandarins and a nice zesty tang from the blood oranges was the perfect accompaniment to the panna cotta. This dessert is a dense mouthful of bright luscious flavors. Snuggle up, dig down, scoop up and savor each bite.

Recipe from David Lebovitz

4 cups heavy cream

1/2 cup sugar


2 teaspoons of vanilla extract, or 1 vanilla bean

2 packets powdered gelatin

6 tablespoons cold water

1. Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.(If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.)


2. Lightly oil eight custard cups with a neutral-tasting oil.


3. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.


4. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.


5. Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours but I let them stand at least four hours.


6. Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired.

Foodbuzz 24 24 24: A Glimpse Inside The Foodie Underground- Chicks with Knives

Each month Foodbuzz.com selects 24 food bloggers from among their Featured Publishers to prepare or enjoy a meal all on the same night across the globe. I was selected for February’s 24 24 24. My meal? Shhh! It’s a secret! Around Los Angeles, people whisper of a supper club that pops up once a month in an undisclosed location. The address is given only to those fortunate enough to receive an invitation. Welcome to Chicks with Knives.

Chicks with Knives is an underground, invite-only supper club. It is a gathering of individuals with one thing in common: an interest in consuming delicious dishes creatively prepared using sustainable, organic, local, and ethical ingredients. The night is a celebration of one of life’s simple joys - pure gastronomic pleasure.

I was fortunate enough to join these secret ranks for an evening, and so I offer you a rare glimpse inside Chicks with Knives.

The setting for tonight’s dinner is a non-descript building on a quiet Downtown street. The night is dark and the sky dewy from the day's rain. I walk up a narrow staircase along the side of a building to the loft above. When I enter I am greeted by warm smiles. In true Chicks with Knives fashion, the space is big, bright, and convivial, just like the women behind the dinner.

The main course of the evening was duck. For an amuse bouché, our hostesses used the delicious duck liver to create creamy duck liver mousse on house-made brioche toast topped with apricot-saffron jam. I’m generally not one for mousse or pate, but this improvised concoction was a savory delight. The brioche toast had a nice toasted edge to compliment the smooth duck mousse. Flecks of salt enhanced the sweet, smoky apricot jam. A few of these and our appetites were whetted.

The dining area contained three small tables that were precisely set. At each table were the cutest Kichu tangerines fresh from the farmer’s market. They were a sweet palate cleanser. While we waited for the appetizer, we nibbled on the Easter-egg radishes with cultured butter, pickled Persian cucumbers, and German butterball potatoes.

I have never enjoyed pickled food more than I do when it is pickled by the hands of Rachael of Chicks with Knives. She has a talent for pickling that is unmatched. At a previous dinner I had the pleasure of attending, I enjoyed the most amazing pickled beets. For tonight’s dinner, we were served a lovely dish of pickled Persian cucumbers. Crunchy yet soft, tangy with a hint of sweetness, these pickles were altogether perfect.

There is something so wonderful about a simple plate of radishes with butter. Sprinkle a little sea salt on top and each bite is blissful. To go with tonight’s radishes, the Chicks provided homemade cultured butter that had more flavor than any other butter I’ve tasted. This butter was truly inspired.

The roasted German butterball potatoes with green olive and roasted garlic tapenade surprised me. This was not your average spud. The green olive and roasted garlic tapenade was explosive with flavor. The rosemary spike in each potato provided a fragrant compliment to the flavors.

The first course was a wild mushroom consommé with smoked mushroom tortellini and roasted chanterelles. The broth was comforting and rich. There were a few beautiful strands of chanterelles sprinkled throughout. Tender pillows of tortellini rested in the broth. With each loud slurp satisfying warmth filled my body.

The second course was a pain d’epices blini with roasted fennel, winter citrus and hollandaise. The verdant flavor of the fennel paired well with the zesty Oro Blanco grapefruit, while the Cara Cara oranges provided delicate sweetness to offset the rich Hollandaise.

The main course was a duck pot-pie with pate a choux crust and English peas. This sat atop a duo of buttered carrots and sautéed garden greens (kale, sorrel, Swiss chard, amaranth and collard greens) with garlic. The duck was tender and rich, swimming in a sea of savory béchamel and peas. This viscous stew was pleated between two soft flaky crusts of bread- the pate a choux. The bitterness of the sautéed greens nicely offset the lush pot pie. This meal was sumptuous and memorable.

Along side the main course was a vanilla scented rutabaga puree. This was the most heavenly bowl of creamy, smooth, vibrante mash I haven't ever tasted. The vanilla beans shine through the buttery rutabaga. Each bowl was practically licked clean. (Find recipe below)

Already full from the bounty of amazing dishes, each guest was presented with a bowl of key lime cheesecake with key lime curd and rhubarb compote. These petite works of art were crowned with a “graham cracker” tuille. The dessert was transcendent. The cheesecake made from farmer’s cheese was silky and lush. The key lime curd was so deliciously tart there were puckered lips around the table, followed by satisfied smiles. The subtle rhubarb compote paired harmoniously with the bright flavors of the key lime. The graham cracker tuille was firm with a delicate crumble. I wanted three or four more of these tuilles they were so good.

Our small group left bewitched and delighted. Each course was mesmerizing and impossible to forget. To be invited to one of these secret dinners is to be one of the lucky few that gets to enjoy one of the best meals in Los Angeles among the a select group of new friends.

** Chicks with Knives recipe Vanilla Scented Rutabaga Puree**

1 tablespoon hazelnut oil

1 teaspoon vanilla extract

Salt

1 pound Yukon Gold potatoes

1/2 pound rutabaga (aka Swede)

1/4 cup butter

1/4 cup heavy cream (yup!)

2 (more) teaspoons vanilla extract

1 vanilla bean, split lengthwise, and seeds scraped out

Salt

Preheat your oven to 275F.

Toss the hazelnuts with the oil, extract and some salt. Roast for 5 -8 minutes or until just fragrant. Rough chop and set aside.

Peel and chop the potatoes and the rutabaga. Boil in salted water until soft (the rutabaga takes longer...so either chop it smaller than the potato or boil them separately.)

Drain and mash with the remaining ingredients. Taste and adjust seasoning to preference.

Worth Every Penny

Sometimes there is nothing more soul satisfying than a well-seasoned patty of beef and a slice of flavorful cheese on a soft toasted bun. Throw in a heaping helping of crisp tender fries and all of my troubles melt away.

When Diana of DianaTakesABite told me that she had never had a cheeseburger before, I knew I had to be present for the momentous occasion when she enjoyed her first cheesy, meaty bite. After much debate on Twitter over where to get the best cheeseburger in Los Angeles, Diana settled on Rustic Canyon for her cheeseburger and me as her dinner date.

Rustic Canyon is an upscale restaurant and wine bar that offers an extensive menu of contemporary, market-driven comfort foods. The menu ranges from Butternut Squash soup, Crispy Polenta, Parpardelle to Roasted Jidori Chicken. A cheeseburger would hardly seem like the thing to order at a restaurant like Rustic Canyon, but the burger is definitely part of the attraction and does not fall in the shadows of the restaurant’s other dishes.

Rustic Canyon serves a Niman Ranch burger with sharp cheddar, onion fondue, bread and butter pickles and an herb remoulade on a Rockewagner brioche bun ($16). Each strata of this cheeseburger is well thought out and inspired from the beef to the bun to the pickles.

The ratio of ingredients is ideal. The thick juicy patty is coated with the right amount of sharp melted cheddar cheese. A resonant onion fondue sits atop the melted cheese. A nice slather of herb remoulade brings all the flavors together. The slightly sweet brioche bun is tender and firm and cradles all of the components. With each bite the bright and spicy notes of the arugula stand out. The cheeseburger is unfailingly juicy.

Rustic Canyon demonstrates how with the right ingredients even the most ordinary dish can be transformed. This may be one of the more expensive burgers in Los Angeles, but it is worth every penny.

Rustic Canyon

1119 Wilshire Boulevard

Santa Monica, CA 90401

(310)393-7050