coconut | Saveur

Painkiller Cocktail

SAVEUR Editors — Mon, 06 Apr 2020 19:54:13 +0000

Jenny Huang

Very boozy and very well-shaken, this British Virgin Island classic gets a creamy frothy head similar to a flip or fizz from the addition of cream of coconut. While Pusser’s Rum trademarked the name in the 1990s, it was the iconic Soggy Dollar bar on Jost Van Dyke that invented the Painkiller in 1970. Pusser’s rum is a non-negotiable in the drink today; for the best results, look for their “Gunpowder Proof” (black label) bottle.

Makes: Makes 1 cocktail

Time: 5 minutes

Ingredients

4 oz. fresh pineapple juice
3 oz. Pusser’s dark rum
1 oz. cream of coconut, such as Coco Lopez
1 oz. fresh orange juice
Lemon wedge
Lime wedge
Freshly grated nutmeg, for garnish

Instructions

To a cocktail shaker filled halfway with ice, add the pineapple juice, rum, cream of coconut, and orange juice. Squeeze the lemon and lime wedges into the shaker, then add them too. Shake until chilled and frothy, 20–30 seconds. Pour into a chilled collins or rocks glass, garnish with freshly grated nutmeg, and serve immediately.

The post Painkiller Cocktail appeared first on Saveur.

Coconut “Macaroonies”

Ben Mims — Mon, 18 Mar 2019 22:51:18 +0000

Photography by Matt Taylor-Gross

Chewy on the inside and crisp on the outside, these gluten- and dairy-free bar cookies are the ultimate macaron. Los Angeles Times cooking columnist Ben Mims calls for coconut extract, oil, and flour for layered coconut flavors. For more, check out our 50 best old-school cookie recipes.

Featured in: “Love Coconut? Bake These Better-Than-Macaroon Bar Cookies.”

Makes: Makes 12

Time: 4 hours

Ingredients

8 oz. white chocolate
1 cup plus 1 Tbsp. coconut oil
1½ cups sugar
1 tsp. coconut extract
½ tsp. kosher salt
½ tsp. vanilla extract
6 large egg whites, lightly beaten
1½ cups coconut flour

Instructions

Position a rack in the center of the oven and preheat to 350°F. In a microwave-safe measuring cup, microwave the coconut oil until it’s hot to the touch, about 2 minutes. Using a brush, grease a 9-by-13-inch baking pan with about 1 tablespoon of the oil, then line the bottom with parchment, leaving a slight overhang on two of the sides.
In a large bowl, combine the remaining oil and the white chocolate and let stand until melted, about 1 minute, then whisk until smooth. Stir in the sugar, coconut extract, salt, vanilla, and egg whites, then add the coconut flour and stir until just combined.
Scrape the batter into the pan, smooth the top, and bake until golden and set, 30–35 minutes. Transfer the pan to a wire rack to cool, at least 3 hours. Lift the parchment to unmold the macaroonies, then cut into 12 squares.

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Sheer Khurma

Maryam Ghaznavi — Thu, 21 Apr 2022 00:59:15 +0000

PHOTOGRAPHY BY LINDA PUGLIESE; FOOD STYLING BY CHRISTINE ALBANO; PROP STYLING BY CARLA GONZALEZ-HART

Chef Maryam Ghaznavi of Mount Pleasant, South Carolina’s Malika Canteen, keeps alive many of the Pakistani culinary traditions she grew up with in Saudi Arabia. Among them are many of the dishes she and her family enjoyed in celebration of Eid al-Fitr, the end of the month of fasting, Ramadan. Sheer khurma is a delicate milk-based pudding, traditionally enjoyed on Eid morning, after prayers, and throughout the day by the guests streaming in and out of the house. The ratio of noodle-to-milk is personal, with some versions thick and spoonable, while others like it soupy and milky. For this version, Ghaznavi has also substituted the traditional raisins with rich medjool dates. The khurma is traditionally enjoyed warm, but is just as delicious straight out of the fridge.

Makes: 6

Time: 35 minutes

Ingredients

7½ cups whole milk
⅔ cup sugar
¼ tsp. green cardamom powder
Pinch saffron strands
3 Tbsp. unsalted butter or ghee, divided
1 cup wheat vermicelli, snapped into short lengths (or purchase broken)
2 Tbsp. coarsely chopped unsalted almonds
2 Tbsp. coarsely chopped unsalted pistachios
2 Tbsp. unsweetened coconut flakes
5 medjool dates, pitted and thinly sliced
One 1- to 2-in. piece edible silver leaf (optional)

Instructions

To a large pot over medium heat, add the milk, sugar, cardamom, and saffron. Bring to a boil, then turn the heat to low and simmer, stirring frequently, until the milk has reduced by a quarter, about 20 minutes.
Meanwhile, to a medium nonstick skillet over low heat, add 1 tablespoon of the butter. Once bubbling, add the almonds and pistachios and cook, stirring frequently, until toasty and beginning to brown, about 30 seconds. Stir in the coconut and cook until fragrant, about 10 seconds more. Transfer to a small bowl and set aside.
Return the skillet to low heat and add the remaining butter. Once hot and beginning to bubble, add the vermicelli and cook, stirring frequently, until just beginning to brown, 3–4 minutes. Transfer the vermicelli to the simmering milk and continue cooking, stirring occasionally, until the noodles are tender and the milk is slightly thickened, about 5 minutes. Stir in the dates and half of the reserved nut-coconut mixture, then remove from the heat and set aside at room temperature to cool slightly.
Pour the sheer khurma into a large serving bowl and garnish with the remaining nut-coconut mixture and the silver leaf (if using). Serve warm.

The post Sheer Khurma appeared first on Saveur.

Fish Tamales With Hogao del Pacífico

Alejandra Cubillos González — Mon, 04 Apr 2022 03:44:37 +0000

Megan Zhang

Colombia has a long tradition of wrapping starches, meats, and vegetables in plantain or banana leaves before cooking. Alejandra Cubillos González, head chef at Sofitel Barú Calablanca‘s Bahía Restaurant in Isla Barú (a former peninsula accessible from the port city of Cartagena), wanted to develop a recipe that celebrated this culinary technique while also highlighting the foodways of the Caribbean coast. Her creation differs from more traditional rice-, plantain-, or corn-based tamales in that it encases fresh fish seasoned with hogao del pacífico, a Colombian-style tomato-based sofrito. Serve the tamal as González does, alongside aromatic coconut rice.

Featured in “One Chef’s Spin on the Colombian Tamal—Inspired by the Caribbean Coast” by Megan Zhang.

Makes: 6

Time: 35 minutes

Ingredients

7½ cups whole milk
⅔ cup sugar
¼ tsp. green cardamom powder
Pinch saffron strands
3 Tbsp. unsalted butter or ghee, divided
1 cup wheat vermicelli, snapped into short lengths (or purchase broken)
2 Tbsp. coarsely chopped unsalted almonds
2 Tbsp. coarsely chopped unsalted pistachios
2 Tbsp. unsweetened coconut flakes
5 medjool dates, pitted and thinly sliced
One 1- to 2-in. piece edible silver leaf (optional)

Instructions

To a large pot over medium heat, add the milk, sugar, cardamom, and saffron. Bring to a boil, then turn the heat to low and simmer, stirring frequently, until the milk has reduced by a quarter, about 20 minutes.
Meanwhile, to a medium nonstick skillet over low heat, add 1 tablespoon of the butter. Once bubbling, add the almonds and pistachios and cook, stirring frequently, until toasty and beginning to brown, about 30 seconds. Stir in the coconut and cook until fragrant, about 10 seconds more. Transfer to a small bowl and set aside.
Return the skillet to low heat and add the remaining butter. Once hot and beginning to bubble, add the vermicelli and cook, stirring frequently, until just beginning to brown, 3–4 minutes. Transfer the vermicelli to the simmering milk and continue cooking, stirring occasionally, until the noodles are tender and the milk is slightly thickened, about 5 minutes. Stir in the dates and half of the reserved nut-coconut mixture, then remove from the heat and set aside at room temperature to cool slightly.
Pour the sheer khurma into a large serving bowl and garnish with the remaining nut-coconut mixture and the silver leaf (if using). Serve warm.

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Thạch Rau Câu (Vietnamese Coconut-Pandan-Coffee Jellies)

Doris Hồ-Kane — Thu, 20 May 2021 22:57:36 +0000

Doris Hồ-Kane layers coconut-, coffee-, and pandan-flavored agar jelly for these colorful Vietnamese treats. Doris Hồ-Kane

These tasty Vietnamese jellies are set with agar agar, a vegan gelatin-like substance made from seaweed. For this version, Vietnamese American baker and pastry chef, Doris Hồ-Kane swirls three colorful flavors together for a green marble effect.

Pandan, a herbaceous tropical plant, is widely loved throughout Southeast Asia for its mild, malty flavor and strong color. Find fresh or frozen pandan leaves in Asian markets, or otherwise, Hồ-Kane suggests substituting the pandan water in this recipe with a ¼ teaspoon powdered pandan (which is available online). For an added pop of color, a few drops of bottled pandan extract may be added to the liquid.

Hồ-Kane cuts her jellies into cubes using a crinkle cut knife for a decorative presentation, though a straight knife works as well. Enjoy the treats—cut in any shape that you like—on their own, as a topping for ice cream, or even with milk, ice, and a drizzle of sweetened condensed milk.

Featured in “On Pastry-Making and the Punk Rock Appeal of Pop-ups.”

Makes: makes 30 jellies

Ingredients

1 .88-oz. packet powdered agar agar (such as Telephone brand)
3 fresh or thawed, frozen pandan leaves, rinsed well
1 cup sugar
1 tsp. vanilla extract
1 14-oz. can full-fat coconut milk
1 ¹⁄₂ tsp. instant coffee
2–3 drops Pandan extract (optional)

Instructions

In a medium pot, stir together 5½ cups room temperature water and the agar agar. Set aside to bloom for 20 minutes.
Meanwhile, to a blender, add the pandan leaves and 1 cup cold water. Blend on high speed until smooth, then set a fine-mesh strainer over a medium bowl and strain the pandan water, pressing on the solids to extract as much liquid as possible. Discard the solids and set the liquid aside.
Over medium heat, bring the agar agar mixture just to boil; turn the heat down to maintain a simmer and cook, stirring frequently, for 10 minutes to dissolve and activate the agar agar. Turn off the heat. Add the sugar and vanilla extract and stir until dissolved. Add the coconut milk and stir until completely incorporated. Working quickly, evenly divide the agar liquid into three medium bowls. Leave one bowl plain. In the second bowl, whisk in the instant coffee until dissolved. To the third bowl, add ⅓ cup of the reserved pandan mixture (save the rest for another use) and a few drops of pandan extract (if using) and stir until uniform in color. Alternating between the three mixtures, slowly pour into a 9-by-13 glass baking dish without stirring. Set aside at room temperature until solidified and completely cooled, about 2 hours. Cover with plastic wrap and refrigerate until chilled and very firm, at least 5 hours or overnight.
When you are ready to cut the jellies, run an offset spatula or thin knife along the edges of the pan. Invert onto a large cutting board and gently tap the bottom of the pan to release. Slice into cubes (or any shape that you like) and serve chilled. Store leftovers in an airtight container in the fridge for up to 3 days.

The post Thạch Rau Câu (Vietnamese Coconut-Pandan-Coffee Jellies) appeared first on Saveur.

Run, Don’t Walk, for This Pasta Inspired by Jamaican Rundown

Kat Craddock — Tue, 17 Sep 2019 18:25:36 +0000

Jenny Huang

Get the recipe for Spaghetti with Shrimp Rundown Sauce » Photography by Jenny Huang

When chef Nina Compton stopped by the SAVEUR test kitchen recently, she helped us see rundown—a traditional Jamaican seafood and coconut milk stew—in a whole new light. The hearty, stick-to-your-ribs dish is often served for breakfast with potatoes, rice, or breadfruit throughout the Caribbean. But Compton—who hails from St. Lucia and came up through New York and Miami’s fine dining world before opening her acclaimed New Orleans restaurant Compère Lapin—had something else in mind.

While the menu at Compère Lapin is peppered with Caribbean classics that speak to Compton’s roots, including conch croquettes, jerk chicken, and curried goat, she also draws deeply on her French and Italian training. Dirty rice gets packed and fried into crispy arancini; that goat curry is tossed with pillowy sweet potato gnocchi; and shrimp rundown is used to dress a tangle of fresh scialatelli pasta. Fragrant with lemongrass, ginger, and citrus, with a whisper of peppery heat, the rosy coconut stew has the familiar look and feel of Italian-American vodka sauce, but with all the tropical richness of curry.

Compton’s recipe starts with a near mountain of raw shrimp shells. It’s no secret that we do our best to run a zero-waste test kitchen here at SAVEUR—no small feat, considering the scale and variety of recipes we’re constantly developing. Part of that effort includes my becoming somewhat of a shrimp-shell hoarder. Unless you’re buying them live, nearly all shrimp is flash-frozen on the boat—the “fresh” stuff at the fish counter is typically thawed for convenience. I find I get fresher results by buying large freezer bags of shell-on shrimp and thawing only what I need. When recipes call for shelled shrimp, I peel before using and save the shells in a large, zip-top freezer bag—and I encourage you to do the same. Once the bag is full, it’s time to make a batch of creamy shrimp bisque, shrimp salt, seafood gumbo—or Compton’s incomparable pasta with shrimp rundown sauce. Here’s how she makes it (her rundown, if you will).

Save Your Shells

A whopping five cups of shrimp shells serve as the base of the stock. Jenny Huang

Restaurants often save shells from crustaceans like shrimp, lobster, and crab; their brittle exoskeletons lend flavor, body, and richness to stocks and sauces. Always buy shell-on shrimp and save the shells in the freezer for your next batch of rundown sauce.

Sauté the Shells with Aromatics

Ginger, lemongrass, and habanero chile flavor the shells. Jenny Huang

Toast the shells in a splash of olive oil just until they turn pink, then add ginger, chile, and lemongrass. While ginger and lemongrass are not native to the Caribbean, they grow in abundance there and are often incorporated into local dishes and drinks.

Bruising the ginger and lemongrass with the side of your knife before chopping helps to break down the ingredients’ fibrous structure and bring out their fragrance. A fiery chile or two adds peppery brightness to the rich and creamy sauce; Scotch bonnets are traditional in Jamaican rundown, but Compton calls for habaneros, which are sometimes easier to find. Either works, or if you’re spice-shy, feel free to leave the chiles out entirely.

Build Flavor with Tomato Paste

Tomato paste deepens the flavor of the sauce and helps give it an alluring rosy hue. Jenny Huang

A scoop of tomato paste adds both sweetness and a welcome note of acidity to the sauce; it also helps the shrimp shells break down more quickly, contributing body and flavor to the stock. Timing is key here: Stir in the tomato paste after the aromatics are toasted, and just before adding the coconut milk. Allowing the paste to brown and caramelize will mute the sauce’s rosy tint.

Enrich with Coconut Milk

Coconut milk is used to enrich traditional Jamaican rundown—and Compton’s riff on the dish. Jenny Huang

The key ingredient in a classic rundown is coconut milk—and the same is true for Compton’s sauce. Use a full-fat, unsweetened version—the Thai varieties that come in a cardboard carton) are minimally processed and have the smoothest texture, but canned coconut milk also works. Just make sure not to buy a low-fat version. Add 8 cups of water, bring the mixture up to a low boil, then reduce the temperature to maintain a strong simmer and cook, stirring occasionally, until the sauce is concentrated in flavor and reduced by about a third.

Marinate the Shrimp

Three types of citrus zest—lemon, lime, and orange—infuse the shrimp with tons of flavor. Jenny Huang

While the stock simmers, marinate the shrimp with plenty of olive oil and fresh citrus zest. The shrimp will cook only briefly in the rundown sauce, so infusing them with a bit of flavor early in the game lends the dish more complexity. Compton favors a mix of lemon, lime, and orange zest, but feel free to use whatever citrus you have on hand.

Finish the Pasta and Shrimp in the Sauce

Stir and toss the pasta and shrimp in the sauce until both are just cooked through. Jenny Huang

Strain the shrimp stock into a large, heatproof liquid-measuring cup, pressing on the solids with a ladle or the back of a wooden spoon to extract as much liquid as possible. Transfer 2 cups of the stock to a large, deep skillet, and bring to a simmer over medium heat. Add the spaghetti (Compère Lapin makes their pasta in house, but parcooked dry spaghetti also works well) and marinated shrimp, and cook, tossing frequently until the pasta and shrimp are cooked through, and the sauce is thickened and very creamy, similar to vodka sauce.

Brighten with Fresh Herbs

Scatter a trio of fresh herbs—mint, scallions, and basil—on top of the pasta just before serving. Jenny Huang

Fresh herbs cut through the richness of the rundown sauce; a mixture of mint, scallions, and basil nod to the dish’s more tropical flavors, but once again, use what you’ve got! Parsley and chives will also get the job done. Since the sauce is pretty decadent, serve with a simple green salad on the side.

And to drink? Compton suggests pairing this creamy pasta with a medium-bodied white wine, such as chardonnay.

Makes: serves 4 to 6

Time: 2 hours 20 minutes

Ingredients

¾ cup extra-virgin olive oil, divided
1 lb. shrimp shells (5 cups), plus 1 lb. medium shrimp, peeled, deveined, and butterflied, divided
One 2-oz. piece ginger, bruised and coarsely chopped (¾ cup)
1 medium stalk of lemongrass, bruised and thinly sliced (⅓ cup)
1 habanero chile, quartered
3 oz. tomato paste
4 cups full-fat coconut milk (32 oz.)
1 Tbsp. finely grated orange zest
2 tsp. finely grated lemon zest
1 tsp. finely grated lime zest
¼ cup thinly sliced scallions
Kosher salt
1½ lb. fresh spaghetti (or substitute 1 lb. dried spaghetti, boiled in a pot of salted water until halfway cooked, then drained and rinsed in cool water, cooking water reserved)
1 tsp. finely chopped fresh mint
1 tsp. finely chopped flat-leaf parsley
1 tsp. finely chopped fresh basil

Instructions

In a wide pot over medium-high heat, add 2 tablespoons oil. Once the oil is hot, add the shrimp shells and cook, stirring frequently, until bright pink, 2–3 minutes. Add the ginger, lemongrass, and habanero; cook, stirring frequently, until very fragrant, 4–5 minutes. Stir in the tomato paste, reduce the heat to medium, and continue cooking and stirring until completely combined and very dry but not yet caramelized, 6–8 minutes more. Add the coconut milk and 8 cups cold water, increase the heat to medium-high, and bring to a boil. Lower the heat to maintain a strong simmer, then cook, stirring occasionally, until the mixture is reduced by about a third, 45–50 minutes.
Meanwhile, marinate the shrimp: In a medium bowl, add the shrimp, ½ cup oil, and citrus zests; toss well to coat. Refrigerate until you are ready to finish the pasta, at least 45 minutes or up to 4 hours.
Set a fine-mesh strainer over a large, heatproof liquid-measuring cup or bowl. Strain the shrimp-shell stock, pressing on the solids with a ladle to extract as much liquid as possible. Discard the solids, then measure 2 cups of the stock and set by the stove. (Reserve the remaining stock for another use; it can be refrigerated for up to 3 days or frozen for up to 3 months.)
In a deep, wide skillet over medium heat, add the remaining 2 tablespoons oil. Once the oil is hot, add the scallions and cook, stirring frequently, until softened, 2–3 minutes. Add the reserved 2 cups stock and bring to a strong simmer; cook, stirring frequently, until the stock is reduced by half and beginning to separate, 8–10 minutes. Season with salt. Add the pasta and shrimp, and cook, stirring and tossing continuously with tongs, until the shrimp and pasta are cooked through, and the sauce is thick and creamy, 3–5 minutes. (If the sauce looks dry, add reserved pasta cooking water as needed.) Transfer to a platter, sprinkle with herbs, and serve hot.

The post Run, Don’t Walk, for This Pasta Inspired by Jamaican Rundown appeared first on Saveur.

Spaghetti With Shrimp Rundown Sauce

Nina Compton — Tue, 17 Sep 2019 18:13:21 +0000

Jenny Huang

Rundown is a coconut milk-based Jamaican stew popular throughout the Caribbean. Traditionally made with mackerel or whatever is plentiful at the fish market, the term “rundown” refers to the technique of boiling down the coconut broth until it is concentrated—and the fish cooked in it is crumbly, soft, and “run down.” At Compère Lapin in New Orleans, chef Nina Compton makes her rundown with a stock of shrimp, crawfish, or crab shells, then uses the bisque-like sauce to dress fresh pasta.

Featured in: Run, Don’t Walk, for This Pasta Inspired by Jamaican Rundown

Equipment

Makes: serves 4 to 6

Time: 2 hours 20 minutes

Ingredients

¾ cup extra-virgin olive oil, divided
1 lb. shrimp shells (5 cups), plus 1 lb. medium shrimp, peeled, deveined, and butterflied, divided
One 2-oz. piece ginger, bruised and coarsely chopped (¾ cup)
1 medium stalk of lemongrass, bruised and thinly sliced (⅓ cup)
1 habanero chile, quartered
3 oz. tomato paste
4 cups full-fat coconut milk (32 oz.)
1 Tbsp. finely grated orange zest
2 tsp. finely grated lemon zest
1 tsp. finely grated lime zest
¼ cup thinly sliced scallions
Kosher salt
1½ lb. fresh spaghetti (or substitute 1 lb. dried spaghetti), boiled in a pot of salted water until halfway cooked, then drained and rinsed in cool water, cooking water reserved
1 tsp. finely chopped fresh mint
1 tsp. finely chopped flat-leaf parsley
1 tsp. finely chopped fresh basil

Instructions

In a wide pot over medium-high heat, add 2 tablespoons oil. Once the oil is hot, add the shrimp shells and cook, stirring frequently, until bright pink, 2–3 minutes. Add the ginger, lemongrass, and habanero; cook, stirring frequently, until very fragrant, 4–5 minutes. Stir in the tomato paste, reduce the heat to medium, and continue cooking and stirring until completely combined and very dry but not yet caramelized, 6–8 minutes more. Add the coconut milk and 8 cups cold water, increase the heat to medium-high, and bring to a boil. Lower the heat to maintain a strong simmer, then cook, stirring occasionally, until the mixture is reduced by about a third, 45–50 minutes.
Meanwhile, marinate the shrimp: In a medium bowl, add the shrimp, ½ cup oil, and citrus zests; toss well to coat. Refrigerate until you are ready to finish the pasta, at least 45 minutes or up to 4 hours.
Set a fine-mesh strainer over a large, heatproof liquid-measuring cup or bowl. Strain the shrimp-shell stock, pressing on the solids with a ladle to extract as much liquid as possible. Discard the solids, then measure 2 cups of the stock and set by the stove. (Reserve the remaining stock for another use; it can be refrigerated for up to 3 days or frozen for up to 3 months.)
In a deep, wide skillet over medium heat, add the remaining 2 tablespoons oil. Once the oil is hot, add the scallions and cook, stirring frequently, until softened, 2–3 minutes. Add the reserved 2 cups stock and bring to a strong simmer; cook, stirring frequently, until the stock is reduced by half and beginning to separate, 8–10 minutes. Season with salt. Add the pasta and shrimp, and cook, stirring and tossing continuously with tongs, until the shrimp and pasta are cooked through, and the sauce is thick and creamy, 3–5 minutes. (If the sauce looks dry, add reserved pasta cooking water as needed.) Transfer to a platter, sprinkle with herbs, and serve hot.

The post Spaghetti With Shrimp Rundown Sauce appeared first on Saveur.

Strawberry Spritz

SAVEUR Editors — Thu, 13 Jun 2019 16:58:17 +0000

Hayden Stinebaugh

In this fizz-spritz hybrid from bartender Marlowe Johnson of Detroit’s Candy Bar, herbaceous gin is combined with homemade strawberry cordial, creamy coconut milk, and fresh lime juice, then topped with prosecco. The result? A frothy, candy-pink cocktail you’ll want to make all summer long.

Featured in: The Most Inventive Spritzes Around the Country for When You’re All Spritzed Out

Equipment

Makes: makes 1

Time: 20 minutes

Ingredients

For the strawberry cordial:

8 oz. hulled fresh strawberries, quartered (1 cup)
1 cup sugar
1 Tbsp. fresh lemon juice

For the cocktail:

2 oz. (¼ cup) gin
1 oz. (2 Tbsp.) coconut milk
¾ oz. (1 Tbsp. plus 1½ tsp.) fresh lime juice
3 oz. (¼ cup plus 1 Tbsp.) prosecco
1 thin lime wheel or strawberry, for garnish

Instructions

Make the strawberry cordial: In a blender, add the strawberries, sugar, and lemon juice; purée until completely smooth. In a fine-mesh strainer set over a liquid-measuring cup, strain the cordial, discarding the seeds and any solids. Use immediately, or refrigerate, covered, for up to 1 week.
Make the cocktail: In a cocktail shaker filled with ice, combine the gin, coconut milk, lime juice, and 1 ounce (2 tablespoons) strawberry cordial (reserve remaining for another use). Shake vigorously, then strain into a Collins glass filled with fresh ice. Slowly pour in the prosecco (a frothy white layer will form at the top). Garnish with a lime wheel or strawberry. Serve immediately.

The post Strawberry Spritz appeared first on Saveur.

Everything You Need to Know About Cooking With Coconut Oil

Ian Burke — Mon, 18 Mar 2019 22:20:47 +0000

Evan Sung

Coconut oil: A trendy oil beloved by nutritionists, and often touted as a “superfood”—that is, until recently. Coconut oil has been at the center of a whirlwind of culinary controversy, after a Harvard professor called it “pure poison,” and the American Heart Association released an advisory stating that “lowering intake of saturated fat… will lower the incidence of cardiovascular disease.” Which, on the first read, sounds a bit scary. And coconut oil does contain lots of saturated fats, known to increase the risk of heart disease. However, we think sticking to the “everything in moderation” rule is the move here. And despite the controversy, coconut oil is still found in a slew of health items, ranging from moisturizers to haircare products.

Luckily for you, though, we’re not in the health business, and have a ton of delicious coconut oil recipes for you to try at home. But before you start cooking, check out this quick rundown of some coconut oil basics.

Virgin coconut oil is extracted from coconut meat, coconut milk, or coconut residue. The “virgin” label implies that no solvents were used in the extraction process. This is usually accomplished by cold-pressing (using a hydraulic press to extract oil from fruits and veggies) the coconut meat or milk. Refined coconut oil is made with additional extraction steps, such as bleaching and deodorizing, that result in an odorless, neutral-flavored oil. Coconut oil is solid at room temperature, but will melt at around 76°F, so don’t freak out if you notice a layer of clear liquid on top of your solid coconut oil—this is totally normal. In its solid form, coconut oil is a creamy, white color, but clarifies when exposed to high heat. It also has roughly the same amount of calories per tablespoon as olive oil. You can use it as a substitute for butter without doing any math: the ratio of coconut oil to butter is 1:1 (just make sure the coconut oil is in roughly the same form as the butter you’d use, to ensure that your food comes out at a similar consistency).

See our: Complete Guide to Cooking Oils

Virgin coconut oil has a smoke point of around 350°F, while refined oil has a higher smoke point of 400°F. Because of its high fat concentration, coconut oil stands up to high heat fairly well, which means it’s a good choice for sautéing and stir-frying, but for the best results, we recommend keeping your burners at a medium heat cooking with coconut oil. (It’s also not the best option for deep-frying.)

Coconut oil has a wide range of applications in the kitchen, from baking delicious treats like these Coconut “Macaroonies,” to adding a layer of sweetness to your Mozambican Coconut Crab Curry or Brazilian Fish Stew. Coconut oil also works well as a substitute for butter in most baked goods, as an addition to smoothies and desserts, and in various sauces, dressings, and marinades. Viva Naturals makes a great organic virgin coconut oil, but these other oils are also high up on our list.

La Tourangelle

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Spectrum

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The post Everything You Need to Know About Cooking With Coconut Oil appeared first on Saveur.

You Can Make the Perfect Dosa at Home

Priya Krishna — Mon, 18 Mar 2019 22:22:09 +0000

It’s never surprised me that, in India, there are restaurants dedicated to dosas. One of the country’s most flavorful, sustaining, and comforting foods, these thin, sometimes massive crêpes made from a fermented batter of ground rice and dal (dried, split beans) are typically filled with spiced vegetables and served with refreshing chutneys. Though they originated in South India as a breakfast food, dosas have become so popular that they’re served at all times of day throughout the country. Unlike French crêpes or American pancakes, which are cakey throughout, the ideal dosa is crisp and golden on the outside, with a slightly spongy interior. The best ones glisten without being greasy, and, by way of a well-fermented batter, have all the flavor of an exceptionally funky sourdough. Growing up in Dallas, when I craved a dosa that checked all the boxes, I’d pay a visit to Guna Raj, a close friend of my mother’s—whom I affectionately refer to as Guna Aunty. She learned to make dosa growing up in Karnataka. Guna taught me her secrets, and though assembling them just like she does has taken a little practice, they have become a regular staple in my kitchen.

“Dosa is really just a vehicle for eating chutney and potatoes,” Guna Raj says, reassuring that the crêpe-making part need not be intimidating. You can fill and roll dosas into airy cylinders, or for ease, fold the cooked wrappers in thirds like a letter and serve the fillings on the side. One of the most widely loved versions in India is the masala dosa, which features a fluffy, turmeric-tinged potato sabzi (filling) and fiery gunpowder chile paste. At Guna Raj’s house and elsewhere, it is almost always served with a side of lightly sweet, bright coconut chutney. The whole thing is a meal so matchless, it’s worth keeping your griddle at the ready.

How To Make A Dosa

A bubbly-on-the-inside, crispy-on-the-outside crêpe is the key to a real-deal dosa

Dosa Batter

Bubbles, which should spring up as you spread the batter, signify a successful ferment. Get the recipe for Dosa Batter »

You can use a nonstick pan to make a 12-inch version, or mimic the whopping crêpes made on commercial griddles in India by using a large, well-oiled cast-iron or free-standing electric griddle. Either way, learning to perfect the balance between crunchy edges and a pillowy underside takes a few tries. (A properly mixed and fermented batter goes a long way; recipe at right.) Once you’ve got the batter and shaping down, Raj says, “the trick to a crispy dosa is a little oil or ghee.” Here are Raj’s instructions.

STEP 1: Ladle and Spread
Be sure the dosa batter is free of lumps. In the center of a hot pan, working quickly but evenly, add a ladleful of batter (start with 1/3 cup for a 12-inch pan). Starting in the center, drag the bottom of the ladle in a steady spiral motion, pulling the batter toward the pan’s edges. Saveur

STEP 2: Oil and Fill
When the top looks set, brush or drizzle a little melted ghee or oil over the outer portion of the dosa. Quickly spread on some of the gunpowder paste (if using). If filling, mash and spread some potato sabzi across the dosa’s center. Or skip to Step 3 to serve the filling on the side. Saveur

STEP 3: Fold and Remove
Loosen the dosa from the pan with a spatula. Coax one edge of the dosa over to the other side, tucking the edge slightly to create a tall cylindrical roll. (If it doesn’t form a cylinder, fold both sides toward the center like a letter, and flatten.) Cut or tear, and eat with your hands. Saveur

Dosa Mix-Ins

If you have batter left after using all your filling, Raj suggests adding fresh aromatics directly to the batter before cooking. Try finely chopped red onion, cilantro, and diced tomato, or red onion and fresh dill.

Masala Dosa

A masala dosa feast includes turmeric-tinged potato sabzi, rich gunpowder chile paste, and crisp, airy wrappers. Get the recipe for Masala Dosa »

Get the recipe for Coconut Chutney » Hannah Whitaker

The post You Can Make the Perfect Dosa at Home appeared first on Saveur.

Coconut Chutney

Organic — Mon, 18 Mar 2019 22:30:43 +0000

Get the recipe for Coconut Chutney ». Hannah Whitaker

This traditional condiment is at once creamy, sweet, and spicy, making it the perfect complement for starchy, earthy masala dosas. Roasted chana dal (a type of split chickpea) is available at Indian grocery stores or online. When ground into a chutney, the roasted legumes act as a binder and add their own fragrant, toasty notes. This chutney is at its best served fresh, but if you want to make it a few days in advance, leave out the cilantro leaves until you are ready to serve.

Featured in: You Can Make the Perfect Dosa at Home

What You Will Need

Makes: makes 2 1/4 Cups

Time: 15 minutes

Ingredients

2 cups (10 oz.) unsweetened shredded coconut (fresh, or thawed frozen)
¹⁄₂ cup roasted chana dal, also known as split yellow gram lentils or split husked black or brown chickpeas
1-2 Indian or Thai green chiles, stemmed
2 tbsp. coarsely chopped fresh cilantro leaves
Kosher salt
¹⁄₄ cup fresh lemon juice

Instructions

In a blender, combine the shredded coconut, roasted chana dal, chiles, cilantro, and 1½ cups cold water. Blend until chunky (but pourable). Add more water, 1 tablespoon at a time, as needed to achieve a loose paste. Season with kosher salt and the lemon juice.
Transfer to a serving bowl or airtight container. Serve immediately, or cover and store in the refrigerator for up to 5 days.

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