Play Me a Recipe

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Briana starts listing them at 1:09) before starting the episode.

Plantains Foster

Serves 2

• 1-2 large, ripe yellow plantains
• 1/2 cup (1 stick) unsalted butter
• 1 cup dark brown sugar
• 2 cinnamon sticks
• 1 teaspoon vanilla extract
• 1 medium orange
• 1/4 cup dark rum
• Pinch of salt
• Vanilla ice cream, for serving

1. Cut ends off each side of the plantain. Remove the peel by cutting a slit along the length of the plantain piercing the skin but not cutting through the flesh. Cut the plantain in half and cut each half into 4 slices to make a total of 8 slices.
2. Heat a large (10-inch) skillet to medium heat and melt butter. Add the cinnamon sticks toast in the butter.
3. Add dark brown sugar to the butter and continuously stir until the sugar melts and starts to bubble. A glossy cohesive sauce will start to form. Add plantain slices to the sugar mixture. Cook the plantain for about 4 to 5 minutes, flipping halfway through on each side. (If your heat is too high, the sauce will separate and break.)
4. Stir in vanilla extract and orange zest.
5. Slightly tilt your skillet away from you and pour in the rum away from you. The rum will instantly catch a small flame if you are cooking on a gas stove. Allow the flame to subside. If you are cooking on an electric/induction burner allow the alcohol content to cook off, about 2 minutes.
6. Finish with a pinch of salt and immediately remove from the heat. Serve hot with ice cream.

Is there a recipe you'd like to hear us make? Tell us all about it at [email protected].

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Reina Gascon-Lopez starts listing them at 1:03) before starting the episode.

Coquito Cookie
Makes 36 cookies

Cookies

• 2 1/2 cups (300 grams) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon grated whole or ground nutmeg
• 2 sticks (1 cup/226 grams) unsalted butter, at room temperature
• 1 1/2 cups (300 grams) granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon coconut extract
• 1 teaspoon rum extract
• 1 1/2 teaspoons vanilla bean paste

Icing

• 1 1/2 cups (60 grams) sweetened coconut flakes, toasted, for garnish
• 2 cups (120 grams) confectioners' sugar, sifted
• 1/4 cup water

1. Heat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.
2. In a large bowl, sift or whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. In a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 2 to 3 minutes. While the butter and sugar are working, in a small bowl, whisk together the eggs, coconut extract, rum extract, and vanilla. Slowly pour into the creamed butter and sugar mixture, beating until fully combined.
4. To avoid making a mess, turn the mixer off and carefully add the dry ingredients into the bowl. Turn on at the lowest speed and beat until just combined, making sure no floury patches remain. The dough should appear sticky and tacky. Chill the dough for at least an hour in the fridge.
5. Using a tablespoon or small measuring scoop, scoop and roll the cookie dough into balls about 1½ inches in diameter. If your dough is very soft, you may want to use wet hands to roll the balls. Place on the prepared baking sheets spaced 3 inches apart. If you don’t want to bake all of the cookies at once, simply freeze the rolled dough balls and portion them in a plastic freezer bag for another day. Thaw in the fridge overnight, then flatten and bake as you would with fresh dough.
6. Using the bottom of a cup or mug, or just the palm of your hand, flatten each dough ball into a round, uniform shape about ½ inch thick. Repeat with the rest of the cookies.
7. Bake for 12 to 15 minutes or until the edges are light brown, rotating the pan halfway through. Remove the baking sheets from the oven and tap them on the counter a few times to release the cookies from the parchment paper.
8. Let cool for 5 minutes on the baking sheets, then remove the cookies to place on wire baking racks to cool completely before glazing. Make sure to keep the parchment and place it underneath the wire rack for easy cleanup when it’s time to glaze and garnish the cookies.
9. Make the icing: To toast the coconut flakes, place them in a dry large skillet or frying pan. Cook over medium heat until they’re a light golden brown color, 3 to 5 minutes, making sure to stir often to keep from burning them. Transfer to a plate to cool.
10. In a small mixing bowl, whisk together the sifted confectioners' sugar and water until it forms a thin, smooth glaze. Pour and spread a heaping teaspoon of glaze onto each cookie. Sprinkle each glazed cookie with some toasted coconut flakes. Enjoy!

Is there a recipe you'd like to hear us make? Tell us all about it at [email protected]!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Gaby starts listing them at 1:12) before starting the episode.

Recipe
Serves 2

• 2 tablespoons olive oil, divided
• 1 lb yukon or red bliss potato (3 to 4 size A about 2.5-inches in diameter), thinly sliced.
• 1 medium red pepper (about 8 oz), julienne about ¼ inch.
• 1 medium onion (about 8 oz), sliced
• 2 tablespoons olive oil, divided
• 1 lb Cod filet
• 2 teaspoons dry oregano, divided
• 2 teaspoons dry thyme, divided
• Good Kosher Salt, to taste
• Freshly ground black pepper, to taste.

1. Pre-heat your oven at 350 F degrees.
2. Rinse potatoes well under running cold water in a colander, to remove excess starch.
3. Place potatoes in a bowl, add sliced red peppers and sliced onions. Add 1 tablespoon of olive oil, 1 teaspoon dry oregano, 1 teaspoon of dry thyme, salt and pepper to taste. Mix gently with your hands. Transfer to the parchment covered baking dish, and gently arranged in the bottom creating a bed for your fish
4. Place pieces of fish on top of the mixture of potatoes, peppers and onion. Add remaining olive oil and dry herbs over the fish, Season generously with salt and pepper.
5. Cook until your potatoes are fork tender, about 15 minutes. You can remove the fish with the help of a spatula at this point and continue cooking your potatoes until desired color.
6. Serve warm, if you heard my story this dish makes a great leftover. And it is very easily scalable.

Is there a recipe you'd like to hear us make? Tell us all about it at [email protected]!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Join baker, MasterClass instructor, and cookbook author Apollonia Poilâne on a sensorial journey—destination: roasted root vegetables under a breadcrumb blanket.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Apollonia starts listing them at 2:38) before starting the episode.

Winter Vegetable Crumble

Serves 4 as a main course, 6 as a side

• ½ cup (120 ml) extra-virgin olive oil
• 2 large onions, thinly sliced
• Fine sea salt and freshly ground black pepper
• 4 garlic cloves, finely chopped
• 3 large carrots, peeled and sliced
• 2 large parsnips, peeled and sliced
• 1 fennel bulb, stalks removed, fronds reserved, and bulb diced into ½- to ¾-inch (1.5- to 2-cm) pieces
• 1 large or 2 small turnips, peeled and diced into ½- to ¾-inch (1.5- to 2-cm) pieces
• 2 medium yellow or red beets, peeled and cut into thin wedges
• 1 cup (128 g) coarsely ground bread crumbs (see page 181), preferably from Poilâne-Style Sourdough (page 50)
• 1 tablespoon (3 g) finely chopped reserved fennel fronds
• ⅓ cup (28 g) finely grated Parmigiano-Reggiano or other hard cheese (optional)
• 2 teaspoons (2 g) finely grated orange or grapefruit zest

1. Preheat the oven to 400°F (200°C).
2. Warm ¼ cup (60 ml) of the olive oil in a large skillet over medium-high heat. Add the onions, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic and cook until softened, about 2 minutes. Transfer the mixture to a 9-inch (23-cm) square baking dish and spread it out evenly.
3. In a large bowl, toss the carrots, parsnips, fennel bulb, turnips, and beets with 2 tablespoons (30 ml) of the olive oil. Season well with salt and pepper. Spread over the onions in the baking dish.
4. Bake the crumble for 15 minutes, then reduce the heat to 350°F (180°C) and bake until the vegetables are just tender, about 45 minutes.
5. Meanwhile, in a medium bowl, combine the bread crumbs, chopped fennel fronds, the remaining 2 tablespoons (30 ml) olive oil, the cheese, if using, and the zest, and stir to mix.
6. Remove the baking dish from the oven and sprinkle with the bread crumbs. Bake until the crumbs are golden, about 15 minutes longer.
7. Serve warm or at room temperature.

Winter Vegetable Crumble with Citrus Bread Crumbs is excerpted from POILÂNE:The Secrets of the World-Famous Bread Bakery © 2019 by Apollonia Poilâne. Photography © 2019 by Philippe Vaurès Santamaria. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. 

Is there a recipe you'd like to hear us make? Tell us all about it at [email protected].

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Kristen starts listing them at 1:58) before  starting the episode.

Caramelized Cream Carrots

• Carrots (as many as you want to eat; Kristen uses 2 large)
• Heavy cream (enough to coat the bottom of your pan; Kristen used about 1 cup)
• Salt (to taste)

"The question today was what if we cooked carrots in a touch of cream? They should first steam and then caramelize in the cream as it transfoms into brown butter. We would eliminate a par cooking step and keep all the flavor in the vegetable. It turns out that the idea works like a charm. I put the carrots, cream and salt into a pan. I covered the pan and cooked the carrots on medium high. When I heard sizzling I removed the lid and stirred the carrots in the reduced and almost broken cream. I continued to cook the carrots turning them in the fat and coating them in the caramelizing milk solids. The cream became a flavorful browned butter. The carrots are tender with a light bite. The caramelized milk solids add a richness.

The next questions we ask: what can be the carrots and what flavors can we add to our cream?"

Excerpted from  Alex Talbot and Aki Kamozawa's Ideas in Food.

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Carla starts listing them at 1:16) before  starting the episode.

(P.S. Missing some tools? We've linked to the equipment that Carla uses throughout the transcript; use promo code COOKWITHUS for a slight discount at checkout. OK, back to the recipe.) 

Cranberry Ginger Linzer Torte Cookies

• 3 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon ground ginger
• 3/4 pound unsalted butter, room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3/4 cup cranberry ginger filling (see recipe below)
• Confectioners' sugar, for dusting

Cranberry ginger filling

• 12 ounces cranberries
• 2 cups sugar
• 2 tablespoons fresh ginger, grated
• Zest of 1 orange
• 1/2 cup fresh orange juice (from 1 medium orange)
• Pinch of salt

1. Heat oven to 350°F.
2. In a medium bowl, sift together the flour, salt, and ground ginger. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until just combined. Add the vanilla. Gradually add in flour mixture on low just until the dough starts to come together. Dump onto a piece of plastic wrap and flatten into a disk. Wrap and chill for 30 minutes.
4. Roll the dough 1/4-inch thick and cut into 2-inch rounds with a plain or fluted cutter. With half the rounds, cut a hole from the middle of each round in a desired shape. Place the cookies on a parchment lined baking sheet and chill for 15 minutes.
5. Bake the cookies for 20-25 minutes, until the edges just begin to brown or the cookies are crisp. Remove from oven; let cookies cool for a minute on the pan, then remove to a wire rack and allow to cool completely.
6. Place a teaspoonful of filling on the flat side of each whole cookie, spreading it out to the edges with the back of the spoon. Dust the top of the cut-out cookies with powdered sugar. Place the powdered sugared tops on the filled bottoms. Can be stored in an airtight container at room temperature for up to three days.

Cranberry ginger filling

1. Combine all ingredients, plus 1/4 cup water, in a medium saucepan over medium-high heat, stirring to dissolve sugar. Lower heat and simmer, stirring frequently, until cranberries burst. Continue cooking, mashing fruit a bit with the back of a spoon, until thick as jam, about 30 minutes. Remove from heat to cool completely. Can be stored in an airtight container in the refrigerator for up to one week.

Is there a Food52 recipe you'd like to hear us make? Email it to us at [email protected].

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Sarah starts listing them at 1:15) before  starting the episode.

(P.S. Missing some tools? We've linked to the equipment that Sarah uses throughout the transcript; use promo code COOKWITHUS for a slight discount at checkout. OK, back to the recipe.) 

Chocolate Sugar Cookies

• 2 cups (284 grams) all-purpose flour
• 1/2 cup (50 grams) Dutch-process cocoa powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup (2 sticks or 227 grams) unsalted butter, at room temperature
• 1 3/4 cups (350 grams) granulated sugar, plus 1/2 cup (100 grams) for rolling
• 1 large egg plus 1 large yolk
• 2 teaspoons pure vanilla extract

1. Adjust an oven rack to the middle of the oven. Heat the oven to 350°F (180°C). Line three sheet pans with parchment paper.
2. In a small bowl, combine the flour, cocoa powder, baking soda, and salt.
3. In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add 1 3/4 cups (350 grams) of the sugar, and beat again until light and fluffy, 2 to 3 minutes. Add the egg, yolk, and vanilla, and beat on low speed until combined. Add the flour mixture and beat again on low speed until combined.
4. Place the remaining 1/2 cup (100 grams) of sugar in a medium bowl.
5. Scoop the dough into 1 1/2-ounce (45-gram) portions (2 tablespoons). Roll each ball in the sugar. Place 8 cookies on each sheet pan.
6. Bake one pan at a time, rotating halfway through baking. Bake until the sides are set and the top begins to crackle, 12 to 14 minutes.
7. Transfer the sheet pan to a wire rack and let the cookies cool for 5 to 10 minutes on the pan, then remove the cookies and let them cool completely on the wire rack. Store cookies in an airtight container at room temperature for up to 3 days.
8. Lobby Time Kevin MacLeod (incompetech.com)
   Licensed under Creative Commons: By Attribution 3.0
   http://creativecommons.org/licenses/by/3.0/

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Maurizio starts listing them at 1:27) before  starting the episode.

Soft & Fluffy Sourdough Pull-Apart Rolls

Levain

• 24 grams ripe sourdough starter
• 60 grams all-purpose flour
• 60 grams water
• 12 grams caster sugar

Dough for Rolls

• 440 grams all-purpose flour
• 180 grams warm water
• 115 grams whole milk, cold
• 75 grams unsalted butter
• 23 grams caster sugar
• 10 grams fine sea salt

Egg Wash

• 1 large egg
• 1 splash whole milk

1. Make the levain
   In a medium-sized jar or mixing bowl, mix together the ingredients called for in the Levain, above. Be sure to use your sourdough starter when it’s ripe—for me, this is when I’d normally give it a refreshment. Cover and let ferment overnight.
    
2. Mix together the dough
   First, take out the called for butter and cut it into ½-inch pats. Place the butter in a small bowl and let sit out at room temperature to soften.
   
   At this point your levain should look very bubbly and active, it should have risen high in the jar, and it should have a mild, sour aroma. To the mixer bowl, add all the ingredients listed for the dough for the rolls, plus the levain, except for the cut butter, this will be added after the dough is mixed for a few minutes. Set the mixer to low speed and mix until all the ingredients are combined and no dry bits of flour remain. Turn the mixer up to speed 2 and mix for 3-5 minutes until the dough starts to cling to the dough hook (it won’t completely remove from the bottom of the mixing bowl).
   
   The butter should be at room temperature by this time: a finger should easily push into the butter without much resistance. If the butter is still very cold, place it in the microwave for a few seconds at a time until it’s soft to the touch. Turn the mixer down to low and add the butter, one pat at a time, waiting to add the next until the previous one is fully incorporated into the dough. Continue to add all the butter, and continue to mix until the dough smooths out and once again begins clinging to the dough hook. Adding the butter and finishing to mix could take a total of 5 minutes or so. Transfer the dough to a bowl and cover with reusable plastic, or a silicone bowl cover, for bulk fermentation (its first rise).
    
3. Bulk ferment the dough
   During the 4-hour bulk fermentation, give the dough 3 sets of stretch and folds to further strengthen the dough.
   
   After the first 30 minutes, uncover the dough, and with wet hands, grab one side of the dough, stretch it up and over to the other side. Rotate the bowl 180° and give it another stretch and fold. Then, rotate the bowl 90° and give that side a stretch up and over. Finally, rotate the bowl 180° and stretch up and fold over the last side. Cover the bowl. Give the dough two more sets of stretch and folds at 30-minute intervals. After the third set, let the dough rest, covered, until shaping.
    
4. Shape the dough into rolls
   After the 4-hour bulk fermentation, the dough should have risen in the bulk fermentation container, be soft to the touch, and feel light and airy. If the dough still feels dense, very sticky, and shaggy looking, give it another 30 minutes to ferment further and check again.
   
   This is a soft dough, to make shaping easier you could uncover your bulk fermentation container, and place it into the refrigerator for 15-20 minutes to cool and slightly firm up.
   
   Prepare a 9x9-inch baking pan by liberally buttering the interior or lining with parchment paper.
   
   Gently scoop out the dough from the bulk fermentation container to a lightly floured work surface. Using a bench knife or plastic scraper, divide the dough into sixteen 60g pieces. Shape each piece into a small ball with a tight skin around the outside. Place the shaped pieces into the pan in 4 rows of 4.
   
   Cover the baking pan with reusable plastic and place somewhere warm (about 76-78°F/24-26°C) to proof (second rise) for 2 hours and 30 minutes.
    
5. Proof the shaped dough
   At a warm temperature, 76-78°F (24-26°C), this dough will take 2 hours and 30 minutes to fully proof. If it’s cooler in your kitchen, give the dough additional time to rise. Conversely, if it’s warmer, expect to bake the dough earlier.
    
6. Bake the rolls
   After two and a half hours, the dough should have risen to about 1-inch below the rim of the pan and be very soft to the touch. If the dough is still looking sluggish and hasn’t risen, give it another 30 minutes to rise and check again.
   
   Preheat your oven to 425°F (220°C) with a baking rack in the middle of the oven.
   
   In a small bowl, whisk together one egg and a tablespoon of whole milk until frothy. Using a pastry brush, gently paint the egg wash onto the proofed dough in a thin, uniform layer.
   
   Slide the pan with dough into the oven and bake for 25 minutes at 425°F (220°C). After this time, rotate the pan 180°, turn the oven down to 375°F (190°C), and bake for an additional 10-15 minutes until the rolls are golden brown. The internal temperature should be above 200°F (93°C).
   
   When baked, remove the pan from the oven, let rest 5 minutes, then turn the rolls out to a wire rack to cool completely, about 30 minutes.

Is there a Food52 recipe you'd like to hear us make? Email it to us at [email protected].

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Hetty starts listing them at 1:08) before  starting the episode.

Creamy Tahini “Mac + Cheese” with Tater Tots

• 1 pound short pasta
• Sea salt
• 7 ounces green beans, cut to 1-inch lengths
• Juice of 1/2 a lemon
• 1 garlic clove, very finely chopped
• 2 tablespoons nutritional yeast
• 1 tablespoon extra-virgin olive oil
• Freshly ground black pepper
• 2 pounds frozen tater tots, defrosted

1. Preheat oven to 400˚F.
    
2. Bring a large pot of salted water to the boil and add the pasta, stirring. Cook according to the packet instructions until al dente, adding the beans for the last 60 seconds and cooking until the veggies are crisp and bright green. Reserving 1/2 cup of the pasta cooking water, drain the pasta and veggies.
    
3. For the creamy tahini sauce, add the tahini, lemon juice, garlic and the reserved pasta water to a blender or small food processor. Blend until smooth and creamy. If the sauce is too thick, add more water to thin it down. Add the nutritional yeast, olive oil and stir to combine. Season well with sea salt and black pepper.
    
4. Add the creamy tahini to the pasta and beans along with a splash or two of the reserved pasta cooking water and toss together to combine. Transfer to an ovenproof dish and arrange the tater tots over the top. Bake for 25-30 minutes, until the tots are golden. Serve hot.

Is there a Food52 recipe you'd like to hear us make? Email it to us at [email protected].

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Presented by Total Wine & More 

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. 

Recipe 

Serves 1

• 2 ounces blended Scotch whisky (Famous Grouse)
• 1 ounce fresh lemon juice
• 1/2 ounce ginger syrup
• 1/2 ounce honey syrup
• 1/4 ounce Islay Scotch
• Tumbler, chilled
• Lemon peel and (optional) candied ginger, for garnish

1. Shake first 4 ingredients with ice.
2. Fine strain into tumbler over large rock.
3. Float Islay Scotch over top of drink.
4. Garnish with lemon twist and candied ginger, if desired.

Is there a recipe you'd like to hear us make? Tell us all about it at [email protected]!