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Good Day Cafe: Butter & Scotch

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Butter & Scotch, a catering business in Brooklyn, serves up desserts and cocktails.

Owners Allison Kave and Keavy Blueher shared their recipe for Coffee Caramel Bourbon Cupcakes; Root & Beer Float and Mint Julep Cream Pie.

Coffee Bourbon Cupcakes

Makes 3 dozen mini cupcakes

Cake:

1 1/2 sticks (3/4 cup) unsalted butter, melted

1 1/4 cups sugar

5 eggs

2 cups unbleached all-purpose flour

1 tsp salt

1 1/2 tsp baking powder

2 tbsp instant espresso powder

1 tsp vanilla

Preheat the oven to 350 degrees Fahrenheit. Line mini cupcake pans with 36 cupcake papers.

In a stand mixer or large bowl, mix the butter and sugar until light and fluffy. Mix in the eggs and beat until fully incorporated. In a separate bowl, blend the flour, salt, and baking powder, then stir into the wet ingredients until just incorporated. Dilute the espresso powder with 2 tablespoons of water, then stir into the batter with the vanilla. Bake for 9 minutes, or until puffy and lightly browned. Allow to cool completely before frosting, about 20 minutes.

Frosting:

1/2 lb (2 sticks) unsalted butter, softened

1/2 lb (8 oz) cream cheese

1 lb (1 box) powdered sugar

1 tbsp vanilla

In a stand mixer with the paddle attachment, or large bowl with a hand mixer, cream the butter until light and fluffy. Add the cream cheese and beat until fully combined, then mix in the powdered sugar and beat until uniform. Mix in the vanilla, and use immediately.

Bourbon Caramel Sauce

1 cup sugar

3 tbsp butter

1/4 cup water

3/4 cup heavy cream

1/4 tsp salt

2 tbsp Bourbon

In a saucepan over high heat, melt together the sugar, butter, and water. Cook until the sugar has melted and turned a dark amber, caramel color. Remove from heat, and carefully pour in the cream, watching out for the steam and splatter. Whisk in the cream, Bourbon, and salt, and allow to cool to room temperature before using, about 1 hour.

Root and Bear Float

1 scoop of high-quality ice cream (vanilla, chocolate, caramel, or malt are all excellent choices)

2 oz ROOT liqueur

8 oz dark stout beer

Drop a hefty scoop of ice cream into a large, frosty mug or pint glass. Pour a shot of ROOT liqueur on top, and fill to the brim with stout beer.

Serve with a spoon and a straw, and enjoy.

Butter & Scotch

@drunkbakers

Find us every weekend at Smorgasburg, and all week long at the new Smorgasburg Snack Bar in Whole Foods Market on Bowery!

Mint Julep Cream Pie

I'm not a Southern gal, and I'm not a big expert on horse races, but I do know how to mix a mean cocktail, and mint juleps are a favorite of mine. I look forward to Kentucky Derby season every year for that reason (and for the ladies' amazingly ornate hats!). Always looking to transform my favorite flavors into pie recipes, I decided to take on this cocktail, and the result is light, minty, and oh-so-boozy. This is not a pie for kids.

1 par-baked 9-inch pie crust (see p. _)

Filling

3 large eggs

½ c light brown sugar

1 c mint simple syrup (recipe below)

½ c good-quality bourbon

¼ tsp salt

Topping:

1 c heavy cream

2 tbsp mint simple syrup

candied mint leaves (optional, recipe below)

Directions:

Preheat the oven to 350 degrees F.

Brush pie shell edges with egg wash (1 egg mixed with 1/4c water), whole milk, or cream.

Whisk together the eggs and sugar until fully blended. Whisk in the syrup, bourbon, and salt.

Fill blind-baked crust with filling, and bake for 20-25 minutes, or until the center still wiggles slightly but is no longer liquid. Remove from oven, and allow to cool completely.

Make whipped cream topping. Using a whisk, stand mixer, or hand mixer, whip cream with mint simple syrup until stiff peaks form. Pile on top of cooled pie, and refrigerate until ready to serve (at least 30 minutes). Top with candied mint leaves if serving immediately, or a sprig of fresh mint.

Mint Simple Syrup

1 c sugar

1 c water

Leaves from 1 bunch mint

In a saucepan, heat sugar and water together until just boiling (stir occasionally to fully dissolve sugar). Remove from heat, immediately stir in mint leaves (do not use the stems or the syrup will be bitter). Allow to steep for at least 30 minutes. Can be kept refrigerated for up to 1 week. To store longer, add 1 tsp of vodka.

Candied Mint Leaves

A few mint leaves

¼ c white sugar

1 egg white

Pour sugar onto a plate or shallow bowl. Whisk egg white until frothy. Using a pastry brush, lightly coat mint leaves with egg white, then dredge in sugar, tap off excess, and let harden on a wire rack at room temperature for at least 3 hours. May be stored in an airtight container for up to 2 days. Top pie with mint leaves just before serving.

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