By Lucy Baker
Whether you're a pastry perfectionist or a one-bowl newbie, a bonafide mixologist or simply trying to find the way to polish off a couple of dusty bottles, this cookbook is bound to develop into a favourite, its pages splattered with chocolate, sprinkled with sugar, and garnished with a twist.
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Extra resources for The Boozy Baker: 75 Recipes for Spirited Sweets
Prepare dinner over medium warmth till the rhubarb starts to melt and the sugar dissolves, approximately five mins. in the meantime, mix the berry liqueur and cornstarch and stir until eventually tender. upload to the rhubarb blend and produce to a boil, stirring consistently until eventually thickened, approximately five mins. eliminate from the warmth, move to the fridge, and funky for half-hour. TO MAKE THE CRUMB TOPPING, mix the flour, oats, sugar, brown sugar, cinnamon, salt, and pistachios in a medium bowl. minimize within the butter until eventually it varieties coarse crumbs. put aside. Preheat the oven to 375°F and place a rack within the decrease 3rd. eliminate the crust and the rhubarb blend from the fridge. Stir the strawberries into the rhubarb combination, and pour the combination into the crust. Sprinkle with the crumb topping and bake for 30 to 35 mins, or until eventually the crust is crisp and golden and the fruit is effervescent. SHAKE IT UP: alternative port for the berry liqueur. Blueberry Rum Pie MAKES eight SERVINGS THIS PIE IS AN ABSOLUTE BREEZE. The crust is baked very in short and the filling comes jointly at the stovetop, making it ideal for decent, humid days whilst you’d otherwise be outdoor than within the kitchen. whereas fruity beverages tend to be made with mild rum, reminiscent of blueberry mojitos, i discovered the flavour got here via far better during this pie whilst I used darkish rum. Serve with scoops of lemon sorbet or clean mint ice cream. FOR THE CRUST: 1½ cups all-purpose flour 1 tablespoon sugar ¼ teaspoon salt ¼ pound (1 stick) unsalted butter, good chilled and lower into ½-inch cubes 1 tablespoon darkish rum 2 to four tablespoons ice water FOR THE BLUEBERRY FILLING: ⅔ cup sugar three tablespoons cornstarch ¼ teaspoon floor cinnamon ¼ teaspoon salt ¼ cup darkish rum ⅓ cup water four cups clean blueberries, divided 1 tablespoon unsalted butter TO MAKE THE CRUST, mix the flour, sugar, and salt within the paintings bowl of a foodstuff processor and pulse to mix. upload the cubes of butter, a couple of at a time, and pulse until eventually the combination seems like rainy sand. upload the rum after which the ice water, 1 tablespoon at a time, and pulse until eventually the dough comes jointly in huge clumps. assemble the dough right into a ball and flatten right into a disk. Wrap tightly in plastic wrap and kick back for no less than half-hour. Roll the dough out on a floured paintings floor right into a 12-inch circle. move to a 9-inch pie plate and crimp the perimeters decoratively. Prick the ground a number of occasions with a fork. Freeze the crust for half-hour. Preheat the oven to 350°F and place a rack within the decrease 3rd. Bake the piecrust for 15 to twenty mins, or until eventually it truly is light golden. get rid of the crust from the oven and make allowance it to chill thoroughly. TO MAKE THE FILLING, mix the sugar, cornstarch, cinnamon, salt, rum, and ⅓ cup of water in a medium saucepan. Stir in 1½ cups of the blueberries and produce the aggregate to a boil over medium warmth. Boil for a minute or , until eventually the aggregate is especially thick and has grew to become from cloudy to transparent. get rid of the saucepan from the warmth, upload the butter, and stir till melted. upload the remainder 2½ cups of blueberries to the saucepan and stir to mix.