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Flor & Luna Cocktail Recipe

Flor & Luna Cocktail Recipe

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Flor & Luna Cocktail at Ofrenda Cocina Mexicana

Mixologist Jorge Guzman of Ofrenda Cocina Mexicana in New York City created two new cocktails for the restaurant's Dia de los Muertos celebrations. Germain and blackberry purée.


  • 1 1/2 ounces vodka
  • 3/4 ounces St. Germain
  • 1 ounce blackberry purée
  • 3/4 lemon juice
  • Splash simple syrup
  • 4 mint leaves
  • Blackberries, for garnish


Pour all the ingredients into a mixing glass, shake, and serve up.

Garnish with a blackberry and mint leaf

Meera Sodha’s vegan recipe for farinata, balsamic onions and asparagus

Meera Sodha’s farinata with balsamic onions and asparagus. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant Susanna Unsworth.

Meera Sodha’s farinata with balsamic onions and asparagus. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant Susanna Unsworth.

B read made with chickpea flour is one of my favourite things on earth (the dhokla Bobby’s in Leicester has been a lifelong addiction), so when I was introduced to farinata, one summer long ago in Tuscany, I welcomed it with open arms and mouth. The two are very different, though: traditionally, farinata is unleavened and has a crisp edge and a soft centre, while dhokla is so aerated it is practically a sponge. Here, I have created a bridge between the two using baking powder to give my farinata a little bounce.

Chinese Coconut Buns (Cocktail Buns): Recipe Instructions

Start by making the bread dough, and be sure your ingredients are at room temperature. In the bowl of a stand mixer, add the heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt (in that order). Using the dough hook attachment, turn on the mixer at its lowest setting.

Let it go for 15 minutes, occasionally stopping the mixer to push the dough together. (Note: if you’re in a humid climate, and the dough is too sticky, add more flour ¼ cup at a time until the dough comes together). After 15 minutes, the dough is ready for proofing. Cover the bowl with a damp towel and place in a warm spot for 1 hour. The dough will grow to about 1.5X its original size.

Meanwhile, prepare the filling by thoroughly combining all the filling ingredients in a bowl. Set aside.

After the bread dough has proofed for an hour, put the dough back in the mixer and knead slowly for another 5 minutes to get rid of air bubbles. Dump the dough on a lightly floured surface and cut into 12 equal pieces.

Flatten each piece of dough with your hands into a rough oval shape, about 4 inches long and 3 inches wide.

Spread about a tablespoon of filling onto the middle of the dough, and roll it into a cigar, tucking the ends under the bun to completely seal the filling in. We like this method because it evenly distributes the filling throughout the bun.

Transfer the buns to a parchment-lined baking sheet and cover with a clean kitchen towel. Allow to rise for another 45 minutes to an hour.

Preheat your oven to 350 degrees. For the topping, mix together 1/3 cup cake flour, 3 tablespoons softened butter, and 4 ½ teaspoons caster sugar, and transfer to a piping bag or small zip top bag with a small corner cut off. Set aside.

Once your coconut buns have risen, brush with egg wash.

Pipe two stripes of your topping mixture onto each bun, and sprinkle each with sesame seeds.

Bake for 15-17 minutes until golden. Remove from the oven and brush with the sugar syrup.

Once they are cool to touch, your Chinese cocktail buns are ready to eat!

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Tangzhong Cocktail Buns (湯種雞尾包)

Both pineapple buns and cocktail buns are my childhood favourite snacks that I grew up with. These two HongKong-style sweet buns are classics, typically soft and light. As for cocktail buns, the sweet buttery shredded coconut fillings make them more sensational and addictive.

As a tangzhong lover, I always love to add some tangzhong to make buns that can be kept soft for more days. So the other day, I prepared some tangzhong to make some soft buns, wrapped some fillings inside, popped them in the oven, cut one in half when finished baking, gave it to hubby to taste, and asked if it tasted like a cocktail bun. He commented it’s a real cocktail bun.

Tangzhong Cocktail Buns Recipe (Printable recipe)
By Christine's Recipes
Prep time: 10 mins
Cook time: 180 mins
Yield: 8 buns

  • 80 ml milk
  • 35 gm whisked egg + plus more for egg wash
  • 80 gm tangzhong (for method, please see below)
  • 3 gm salt
  • 35 gm sugar
  • 5 gm milk powder
  • 230 gm bread flour
  • 4 gm instant yeast
  • 20 gm butter, softened at room temperature
  • 90 gm butter, softened at room temperature
  • 40 gm caster sugar
  • 25 gm cake flour
  • 30 gm milk powder
  • 45 gm desiccated coconut
  • 35 gm cake flour
  • 40 gm butter
  • 20 gm caster sugar
  • sesame seeds for sprinkling on top, to taste

  1. Put all the ingredients (except the butter) into a bread machine, wet ingredients followed by the dry ingredients. (I use to make a well in the middle of flour and place yeast in it.)
  2. Select the “dough” setting. Knead until all ingredients come together. Add the butter. Let the machine finish kneading. The dough should be smooth and elastic. It can be stretched to form a thin “membrane”. Let the dough sit inside the machine and finish the 1st round of proofing, double in size.
  3. Transfer to a clean floured surface. Deflate and divide the dough into 8 equal portions. Knead into ball shapes. Cover with cling wrap, let rest for 15 minutes.
  4. Roll out each portion of the dough with a rolling pin into an oval shape. Wrap fillings (as above picture shown) . Transfer to a lined baking tray with seals facing down. Repeat this step with the remaining dough portions and fillings. Cover with a plastic wrap and let them proof for about 45 to 60 minutes, or until doubled in size.
  5. Lightly brush whisked eggs on the surface of each dough. Pipe two lines of toppings and sprinkle some sesame seeds. Baked in a pre-heated oven at 180C / 356F, for about 13 to 15 minutes, until golden brown. Remove from the oven and let cool on a wire rack. Enjoy !

  1. Combine the butter and sugar well. Stir in milk powder, cake flour and desiccated coconut.
  2. Roll into a long tube. Divide into 8 equal portions. Set aside.

  1. Mix the softened butter with sugar well. Sift in the cake flour and combine well.
  2. Transfer into a piping bag and cut away the tip. Pipe over the tops of buns after egg wash.

  • Please refer to this post for more details of tangzhong and how to make it. You can make the tangzhong well ahead and keep it in fridge for two or three days. Simply measure out the quantity yielded by the recipe when you’re ready to make buns.
  • You can knead the dough by hand or a stand mixer. Beware that the tangzhong dough is quite wet and sticky. It needs more patience. That’s why I used a bread machine.
  • When the buns are completely cooled down, they can be kept in an air-tight container for a few days at room temperature.

***If you make this recipe, snap a photo and hashtag it #christinesrecipes — We love to see your creations on Instagram, Facebook, Twitter.

Cocktail Hour: Drink What Dickens Drank

When Charles Dickens made his first trip to America in 1842 (recorded in American Notes for General Circulation), he made certain to partake of one of the greatest American inventions: the cocktail. While visiting Boston, he said “the bar is a large room with a stone floor, and there people stand and smoke, and lounge about, all the evening dropping in and out as the humor takes them. There too the stranger is initiated into the mysteries of Gin-sling, Cocktail, Sangaree, Mint Julep, Sherry-cobbler, Timber Doodle, and other rare drinks.”

Dickens didn’t write down any recipes for these “rare drinks”, but fortunately some of his contemporaries did. Captain Alexander, who toured America in 1833, recorded the directions for making The Cock Tail, along with four other drinks he had at the City Hotel in New York, prepared by a celebrity bartender named Willard. Another English tourist, Captain Marryat, recorded his experiences with Mint Juleps after he made a trip to America in 1837. He said: “I once overheard two ladies talking in the next room to me, and one of them said, ‘Well if I have a weakness for any one thing, it is for a mint julep!’–a very amiable weakness, and proving her good sense and good taste. They are, in fact, like the American ladies, irresistible.” I think that quote is like the best thing ever.

Much of what we know about Victorian cocktails comes from How to Mix Drinks or, the Bon-Vivants Companion by Prof. Jerry Thomas, published in 1862. Which, thanks to Google, is now online.

Couldn’t make it out to What Dickens Drank at apex art last week? No worries below, all the recipes you need to mix an 1840s cocktail at home. Photos from the event, and more, can be found here.

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10 Responses to “Cocktail Hour: Drink What Dickens Drank”

Most excellent article, Sarah… I love the recipes… i have such a fondness for the old cocktail books! Judging from the glasses, they were much smaller then! Don’t you love the nutmeg with gin? Who’d a thunk it? Sangaree is an English bastardization of sangria, but what on earth is a Timber Doodle.

A timber doodle seems to have been lost to time no one knows. There are quite a few pre-phohibition drinks that no one wrote down, and no one knows how to make anymore! it’s too bad.

and I do love nutmed with gin, and I didn’t have any idea it would be so good!!

Historically speaking, what Dickens himself drank may be of less importance than the effect his writings had on what other people drank. This entry from “The Devil’s Food Dictionary: A Pioneering Culinary Reference Work Consisting Entirely of Lies” (Frogchart Press, 2009) addresses the issue:

“SYLLABUB: An archaic concoction of milk, sugar, spices, and wine or ale that makes frequent appearances in the works of Charles Dickens (1812–1870). Not a single batch of this supposedly festive beverage has been made in the last 100 years, and no living human being has ever tasted it. Indeed, as with so many
products of the Victorian culinary imagination, one wonders who would even want to. An even deeper question arises concerning syllabub, however: Is it possible that it never existed at all, but sprang wholly from Dickens’s rich imagination? More than one scholar has expressed that opinion, and it is hard to deny that the drink’s absurd name (an obvious hybrid of ‘syllogism’ and ‘Beelzebub’) is in keeping with Dickens’s wry style. All this leaves only one convincing explanation for syllabub’s continuing presence in culinary
dictionaries, namely, that food-related words beginning with certain unusual letter combinations (‘za’atar,’ for instance) are so scarce that dictionary compilers cannot afford to pass them up.”

I do have early recipes for “syllabubs.” like this one, from 1796: so there does seem to be some real world inspiration…

I have no idea whether the syllabub was real, and I understand the tone of the DFD is tongue-in-cheek, but I’d still point out that the description (‘milk, sugar, spices, and wine or ale’) applies to any number of decidedly real drinks from the era. If Dickens was making a joke, it may have been about how silly cocktail naming conventions often were the drink itself, as described, was not unusual.

If they contained eggs, they were called ‘flips’ and were the first mixed drinks that constituted a popular phenomenon. The term changed meaning continuously depending on when and where it was used, but they originally were made hot and used eggs and/or cream to produce a thick froth. They predate the term cocktail and are the ancestor of contemporary eggnog and the Tom and Jerry. Made cold, wine-based flips require an alarming amount of shaking to prevent separation — and, like anything written down, they never entirely disappeared, though they’d already fallen out of favor by Prohibition. I highly recommend trying a port or sherry flip!

Love your site and the historic info. I have a reprint of the first published cookbook of Scotland 1736 and it has 2 syllabub receipts. They were intended as a dessert, being approximately half cream or whipped cream and fortified wine of some kind. The terminology is a bit hard to sus out for me as I am not Scottish and do not know some of the local words which may be not in use any more at any rate. All old Scots measures ( the intro has a conversion chart and glossery)
Mrs McLintock’s Receipts for Cookery and Pastry-Work
Introduction & glossary by Iseabell Mcleod
publisher: AUP
Recipe # XLVII to make an eating syllabub
Take a pint of white or claret wine, and as much sweet cream, and skink (old scots word for pour) it in the Wine, put Sugar and Cinnamon on the top of it,and so eat it.

The second one even suggests to let the liquid drain off before serving.
There are a number of dishes describing how to make curds or “sprats” and I assume these are variants on that idea. Just about the only thing we have here like it is sabayon without the egg yolk added.

Recipe # XLVIII another syllabub
Take 3 Muchkins of sweet Cream, whisk it add Sugar, and the White of an Egg then take eight or nine syllabub Glasses, fill them half full of sack and claret, sweeten them with Sugar, then put on your Snow that ye have whisked off the Cream, till ye fill up all your Glasses with the Snow put the snow on the Drainer and let the Milk drain from it, before you put it in the glasses, and serve it up.

Just an opinion of mine but I tend not to listen to critics when it comes to food as I often like things the critics don’t, and that is where I place the quote that states this dish never existed by early writers as they knew perfectly well the effect of putting statements in writing on the reading public. In hopes of erasing the popularity of a dish they consider personally unpalatable. The first recipe title even distinguishes these as eating syllabub which leads one to believe there were other types.

  • This tinned fruit cake works for everybody – it’s fat free, vegan and is part of your daily intake of fruit and veg!
  • The recipe only uses store cupboard ingredients – ideal when you can’t get to the shops.
  • No food waste, as you use the juice and the fruit!
  • It keeps well. If anything, I think it tastes better the next day, making it a great make-ahead cake.
  • The batter mixes easily with a spoon, so there’s no need for a mixer.
  • The recipe is very forgiving, so there’s none of that Bake-Off style obsessing about accurate measurements.

Grab your ingredients:

Preheat the oven to 170 ° C (fan)/340 ° F/Gas Mark 5. The cake needs to go into a hot oven, so it’s important to wait for it to reach the correct temperature before you start work.

Step 1 – Open a can of fruit cocktail in juice and strain it over a bowl, reserving the juice. Line a cake tin with baking paper (grease-proof paper or baking parchment). Lightly oil the top of the paper. Arrange the fruit in the cake pan.

Step 2Mix the flour and sugar together. Then fold in the fruit juice with two tablespoons of water. The batter should be thick, but if needed add a little more water to loosen it.

Step 3 – Pour the batter over the fruit. Gently shake the cake pan from side to side to spread the batter out. Now put the cake in the oven immediately to bake for 35 minutes.

Step 4 – After 35 minutes, check that the cake is cooked. If it is ready, the top will be golden and springy. Use a toothpick to test – it should come out clean. If necessary, return the cake to the oven for another 5 minutes before checking again.

When it’s done, allow to cool for 5 minutes.

Step 5 – Put an upside down wire cooling rack over the cake and careful flip it over. Gently ease the cake tin off your fruit cocktail cake. Slowly and carefully peel off the parchment paper, using a knife if any fruit gets stuck to it.

How to Use Rice Flour: 7 Delicious Recipes to Try at Home

Rice flour is rich in nutrients, and brown rice flour contains a higher level of B vitamins. This is because brown rice still has its outer husk intact whereas during the milling of white rice, the husk is removed. Most of the essential nutrients are found in the husk - fiber, vitamins and minerals such as calcium and zinc.

In India, rice flour is inexpensive and easily available across the country. It can be used in a number of ways to create delicious dishes at home - from pancake-like treats to Pesarattu, Aripathiri and other delicacies. Much like wheat flour, it tastes good and is easy to use. Between brown rice and white rice flour, I prefer to use the former, milling it in my exclusive 100% gluten free kitchen. Remember, for those who are gluten intolerant, milling the flour is a process that should be done in an exclusive facility otherwise it will be full of cross contamination.

How to Use Rice Flour

Rice flour can be used in making pasta, cookies and cakes. It also makes excellent rotis. In India, it is extensively used in the households to make various delicacies. Here are our 10 best rice flour recipes for you to try -

1. Gluten Free Fresh Pasta
Recipe by Aarti Sarin Jain

This is the perfect recipe for a gluten free indulgence. It is easy to make this pasta, which requires very few ingredients.


1 1/2 cup brown rice flour
1/2 cup potato starch
2 tsp Xanthum Gum
1 tsp salt
4 eggs

1. Sift the brown rice flour, potato starch, xanthum gum and salt.

2. Whisk the eggs in a bowl. It's always better to do this in a separate bowl than putting the eggs straight into a mixer to create more air.

3. In a free standing mixer, blend the flour mixture and eggs till it forms a dough. Remember, gluten free flour should not be mixed with a dough hook as it lacks the protein and can become too stiff. This process can be also done by hand like roti atta.

4. Make small balls out of the dough. At this point, you might need to add oil.

5. Using a pasta machine, roll out the dough into a thin sheet. If you don't have a machine, don't worry, use a roller to roll out the pasta dough (similar to making rotis) and cut into thin strips.

6. Boil the pasta with water and salt until cooked. Toss with creamy sauces and toppings of your choice and serve immediately.(Looking for organic and healthy flours? Buy them on SmartCooky.)

2. Gluten Free Cheesy Hearts
Recipe by Aarti Sarin Jain

Love cheese? This gluten free and cheesy cookie will get you hooked.


100gm Cheddar, finely grated
50gm brown rice flour
1/4tsp baking powder
1 Tbsp chia seeds, soaked in water till it blooms

1. Preheat the oven to 200 degree C. Lightly grease a baking sheet and keep aside.

2. Place all the ingredients in a bowl and use your hands to bind it into a dough. Flatten the dough between two cling films and place in the refrigerator for 15-20 minutes.

3. Remove the dough from the refrigerator and immediately cut it with a metal cookie cutter.

4. Place them on the baking sheet and bake for 10-12 minutes.

This roti made of rice flour is a popular preparation from the Malabar region of Kerala. It goes beautifully with all types of curries and we promise you won't be able to stop at just on. For the recipe, click here.

This is a delicious treat where a sweet batter is cooked in a creative way using rice flour and turmeric leaves.

Sweet dumplings stuffed with coconut, jaggery, nutmeg and saffron, and steamed to perfection. It is a famous Indian sweet consumed during the festival of Ganesh Chaturthi.

Muruku or Chakli as popularly known in Maharashtra, is an all-day crispy snack made of rice flour, and piped in hot oil in a round shape.

This steamed rice cake cooked with coconut shavings is extremely popular in Kerala and can be relished with kadala curry, egg curry and even ripe bananas.

About the Author:

Aarti Sarin Jain is an avid baker and runs an exclusive gluten-free test kitchen. She discovered the joys of a gluten-free living after her elder kid was diagnosed with Celiac Disease. She often experiments with new forms and varieties of gluten-free food without compromising either on taste or quality. You can read more on her blog,

The opinions expressed within this article are the personal opinions of the author. NDTV is not responsible for the accuracy, completeness, suitability, or validity of any information on this article. All information is provided on an as-is basis. The information, facts or opinions appearing in the article do not reflect the views of NDTV and NDTV does not assume any responsibility or liability for the same.

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  • Rice flour 4 cups, home made (refer 'tips' below)
  • Roasted chickpeas powder 1 cup (dalia, putnala pappu)
  • Cumin seeds 1 tsp
  • Red chili powder 1 tsp
  • Asafoetida 1/2 tsp, optional
  • Butter 3 tbsps, melted
  • Salt 1 tsp
  • Oil for deep frying

Method for making Murukku

Heat 2 cups water and a tsp of salt in a stainless steel vessel. Bring to a boil and reduce flame. Slowly add the rice flour and mix to form a gooey paste. Place lid and keep aside to cool.

Once the rice flour paste cools, add roasted chickpeas powder, cumin seeds, red chili powder, asafoetida powder and melted butter. Mix well to make a smooth dough. If required add a little more rice flour to form a smooth dough. Alternately, if you feel that the dough needs some water to form a dough, sprinkle some warm water and mix to form a smooth dough. Ensure that the dough is not too soft or hard, It should be just right to come through the press to form murukkus.

Heat oil for deep frying in a heavy bottomed vessel. While the oil is heating prepare the murukkus for deep frying.

Place a single star shaped disc in the murukku press, grease the insides of the mold, fill the mold with some of the prepared dough and make concentric shaped murukkus on a wax paper/greased banana leaf or a greased plastic sheet. This helps to easily transfer them into the hot oil. Prepare 6 to 7 for each batch based on how large the vessel is for deep frying.

To test if the oil is hot enough for deep frying, drop a small ball of the dough into the oil. If it sinks to the bottom of the vessel with a sizzle and come right up. The temperature of the oil is right for deep frying.

Reduce flame to medium and place 5 to 6 of the prepared murukkus and deep fry to a golden brown shade. Do not deep fry on high flame.

Let’s bash, booze, and brighten up the sky for Bastille Day! The fourth of July may be over, but the fire has just begun so, light up those sparklers, bake a few pastries, and pour some French cocktails to cap off the celebration. 222 years ago on July 14th the French made their first cheers to the storming of the Bastille and today we all join them in feasting for la fête!&hellip Read more

Really Last Minute Booze Picks for Dad

If you are unlike me and have a Father to hang with today, bringing Dad a nice bottle of spirit is a great way to say thanks! (Mom’s with small kids, this applies to you too.) A nice bottle ca also be easily picked up at the corner store (depending on state, some so make is difficult) for you last minute shoppers. Luckily for you we’ve assembled a collection that takes the guess work out &hellip Read more

Spiced Rum Toddy

1 ½ oz Home-Spiced Flor de Caña (spice recommendation: vanilla bean, nutmeg, cinnamon)
3 oz hot water
½ teaspoon of butter on top
1 cinnamon stick

In an Irish coffee mug, add boiling water, rum and top with a small slice of butter. Stir with cinnamon stick and garnish with fresh nutmeg on top.

Courtesy of Flor de Caña Rum.&hellip Read more


Your childhood lunch in a glass. &hellip Read more

The Cheeseburger

1 oz Flor de Caña 7 yr rum
2 muddled Roma tomatoes
1 oz iceberg lettuce water
1 oz beef (well-reduced)
2 tbsp toasted bread crumbs
1 tsp dry mustard powder
2 tbsp aged cheddar
1 large kosher dill pickle
Salt and pepper to taste
Cheddar frico and pickle knot*, garnish

Muddle tomatoes, add ice, and slowly poor lettuce water. Stir rum and beef jus together in stainless shaker. Float rum mixture over &hellip Read more

BLT Cocktail

1.5 oz of Bacon-infused Flor de Caña 7 yr rum
2 oz tomato juice
Dash Worcestershire sauce
Pinch celery salt
Pinch black pepper
Squeeze of lemon juice
Dollop of horseradish
Fresh Cilantro to taste

Pour all ingredients over ice shake and then strain over ice.
Garnish: One piece of bib lettuce wrapped around a thick piece of crispy apple wood smoked bacon and an avocado slice. Use a toothpick or skewer to secure with a &hellip Read more

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