I study Medicine, I cook, I photograph, I eat.
And I do it in that order
Contact: pmmsony@gmail.com
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Making Butterbeer
How do you feel about having butter in your soda? Because that is essentially what this is. You can substitute it for artificial butter flavoring, but if you can’t find any then I’m afraid it’s the ol’ clarified butter to the rescue. I did find the idea of buttery soda borderline repulsive at first, but I have to say that it’s not as bad as it sounds. It’s pretty damn good. Really good, actually, especially when you top it off with the buttery foam. I thought it was a little too sweet at first, but once you start sippin’ there’s no stoppin’ - it becomes strangely addictive. You have been warned.
On another note, right now the power is out and I’m writing this in my pitch black room with the aid of an internet USB modem. Tomorrow is Halloween after all, and I thought it’d be nice to post this up should any of you guys feel like trying it out.
***For the alcoholic version, you could add a dash or two of butterscotch schnapps to the recipes.
BEER FOAM (recipe from Feast of Fiction):
[ 6 tablespoon of sugar + 3 teaspon of vanilla extract + 1 cup heavy cream + 2 teaspoon of butter flavoring or clarified butter ]
Combine ingredients in a large mixing/Kitchen Aid bowl.
Mix or whip on a medium to high speed until you get soft peaks, this can take anywhere from 2-4 minutes.
And now to make the actual butterbeer(s). You can have them hot and/or cold, so let’s start with the one that takes a bit more work - the cold version.
Before we begin, if you don’t feel like going through all these steps, you can just buy yourself a bottle of cream soda (rumour has it that IBC cream soda is the closest to tasting like the real thing) and add a few drops of artificial butter flavour to it and stir. But, if you feel like working that elbow grease, here’s the how to:
COLD BUTTERBEER:
[ 2 cups granulated sugar + 1 cup water + 1 vanilla pod, split, or 1 to 2 tablespoons pure vanilla extract (to taste) + 4-5 tablespoon hot water + 2 liters sparkling water + 3 teaspoon butter flavouring or 2 tablespoon clarified butter ]
In a medium saucepan set over medium high heat, stir together the sugar, water and butter flavouring.
Once combined, bring the mixture to a bowl, swirling gently as needed (do not stir it again until you add the vanilla). Boil until the mixture turns from cloudy white to perfectly clear, and then to brown-ish, about 5-8 minutes. Remove from heat.
If using a vanilla bean, add it to the hot syrup and allow to steep for about 15 minutes. If using vanilla extract, stir in 1 to 2 tablespoons of extract, as desired.
Allow the syrup to cool to room temperature.
To make butterbeer: Combine all of the syrup with 4-5 tablespoons of hot water to loosen it up and help it dissolve before adding the 2 liters of sparkling water.
Serve chilled topped with a few tablespoons of the foam.
The next version is the one that will warm you up. Perfect for the current season, I’m assuming. It has none of that fizzy soda taste so I don’t really know if you can call it butterbeer, but it’s still nice all the same.
HOT BUTTERBEER (recipe from Feast of Fiction):
[ 1 glass of milk + 1 tablespoon of Butterscotch Caramel (or to taste) + 1 tablespoon brown sugar (or to taste) ]
Mix all together in a pot on medium heat. Stir until drink is desired hotness.
Serve hot topped with a few tablespoons of the foam.
BEER FOAM:
[ 6 tablespoon of sugar + 3 teaspon of vanilla extract + 1 cup heavy cream + 2 teaspoon of butter flavoring or clarified butter ]
- Combine ingredients in a large mixing/Kitchen Aid bowl.
- Mix or whip on a medium to high speed until you get soft peaks, this can take anywhere from 2-4 minutes
COLD BUTTERBEER:
[ 2 cups granulated sugar + 1 cup water + 1 vanilla pod, split, or 1 to 2 tablespoons pure vanilla extract (to taste) + 4-5 tablespoon hot water + 2 liters sparkling water + 3 teaspoon butter flavouring or 2 tablespoon clarified butter ]
- In a medium saucepan set over medium high heat, stir together the sugar, water and butter flavouring.
- Once combined, bring the mixture to a bowl, swirling gently as needed (do not stir it again until you add the vanilla). Boil until the mixture turns from cloudy white to perfectly clear, and then to brown-ish, about 5-8 minutes. Remove from heat.
- If using a vanilla bean, add it to the hot syrup and allow to steep for about 15 minutes. If using vanilla extract, stir in 1 to 2 tablespoons of extract, as desired.
- Allow the syrup to cool to room temperature.
- To make butterbeer: Combine all of the syrup with 4-5 tablespoons of hot water to loosen it up and help it dissolve before adding the 2 liters of sparkling water.
- Serve chilled topped with a few tablespoons of the foam.
HOT BUTTERBEER:
[ 1 glass of milk + 1 tablespoon of Butterscotch Caramel (or to taste) + 1 tablespoon brown sugar (or to taste) ]
- Mix all together in a pot on medium heat. Stir until drink is desired hotness.
- Serve hot topped with a few tablespoons of the foam.
Enjoy!
Making Horchata Smoothie
I have a confession to make.
I have never been to a Mexican food restaurant (or many other authentic ethnic restaurants save for Chinese, Korean, Filipino, Jordanian, Syrian or Indian, for that matter).
There, I’ve said it.
So imagine my delight when I stumbled upon a recipe for a drink called Horchata - a rice milk based drink flavored with sugar and vanilla infused with the fragrances of cinnamon. Obviously I had to add my own spin on it and make it into a smoothie (topped with whipped cream and caramel syrup, just because) because days are blistering hot and they last forever here in the equator.
Do try this because it is pretty simple and you’ll be rewarded with a sweet, creamy drink that pretty much tastes like a bowl of liquid rice pudding that you can feel good about drinking since it’s good for you (look up benefits of rice milk!)
HORCHATA SMOOTHIE:
[ 2/3 cup white rice + 3 cups warm water + 1 2-inch (5cm) cinnamon stick + 1/3 to 1/2 cup sugar, or to taste + 1 1/2 to 2 cups regular milk + 1/2 teaspoon salt + 1 teaspoon vanilla extract ] OPTIONAL: 4 tablespoon condensed milk, or to taste + whipped cream and caramel syrup to serve.
In a large bowl combine uncooked rice, warm water and cinnamon stick. Cover and place in the refrigerator for 8 to 12 hours, preferrably overnight. Remove from the refrigerator, remove the cinnamon stick, and blend the mixture for 2 to 3 minutes on high speed, or until blended as smoothly as possible.
Strain horchata through a sieve or cheesecloth and pour into ice trays and freeze.
Combine rice milk ice cubes with milk, sugar, salt, condensed milk and vanilla extract and blend for 2 minutes, or until mixture is as smooth as possible.
For the amount of sugar and condensed milk, start off by adding the smallest amount and taste after each blitz of the blender. If you feel that it’s lacking, simply add some more and then blitz again after each addition.
Serve immediately topped with whipped cream, caramel syrup and ground cinnamon.
HORCHATA SMOOTHIE:
[ 2/3 cup white rice + 3 cups warm water + 1 2-inch (5cm) cinnamon stick + 1/3 to 1/2 cup sugar, or to taste + 1/2 to 2 cups regular milk + 1/2 teaspoon salt + 1 teaspoon vanilla extract ] OPTIONAL: 4 tablespoon condensed milk, or to taste + whipped cream and caramel syrup to serve.
- In a large bowl combine uncooked rice, warm water and cinnamon stick. Cover and place in the refrigerator for 8 to 12 hours, preferrably overnight. Remove from the refrigerator, remove the cinnamon stick, and blend the mixture for 2 to 3 minutes on high speed, or until blended as smoothly as possible.
- Strain horchata through a sieve or cheesecloth and pour into ice trays and freeze.
- Combine rice milk ice cubes with milk, sugar, salt, condensed milk and vanilla extract and blend for 2 minutes, or until mixture is as smooth as possible
- Serve immediately topped with whipped cream, caramel syrup and ground cinnamon.
Enjoy!
Making Cherry-Lemon Ice Float
If anyone was counting, I actually owe you guys one more post for the [ancient] lemon spam but didn’t have the time to edit the photos and post it up. So this one goes out to those who suggested lemon ice and to some extent also to those who suggested lemonade. It’s sort of like a float, if you please, but without the creamy ice cream (although you could find a recipe for that in the Watermelon Soda Float post if it’s your fancy). A fair warning - don’t be fooled because the difference in calories between the two drinks are minuscule thanks to the copious amount of sugar in this lemon ice, but hey, isn’t indulging in sweet cold treats a part of what all those summer workouts are for?
LEMON ICE:
[ Juice of 3 lemons + 1 3/4 cup water + 1 1/3 cup sugar ] OPTIONAL: 3 pieces of lemon peel.
Combine water with sugar (and lemon peel, if using) in a pot and heat for several minutes, until the water is hot. Stir to dissolve the sugar.
Add the lemon juice into the sugar water and stir. 
Pour into a 9-inch baking dish, and stir to combine. Put it in the freezer.
After 1 hour, rake it with fork to break up the ice crystals. Repeat raking with fork every hour until the desired consistency is reached (usually around 3-4 hours from the time you first put it in the freezer).
Now, you can just eat it as it is and it would be a wonderful little summer treat. But should you wish to take it a step further and submerged it in flavoured soda or sparkling water with pieces of fresh (or canned, for that matter) fruits, well, then your efforts will be highly rewarded.
Just make sure you chill your glass in the freezer beforehand.
And alternate scoops of lemon-ice with your chosen fruit.
Before submerging the whole thing underwater. And sticking a straw in it.
LEMON ICE:
[ Juice of 3 lemons + 1 3/4 cup water + 1 1/3 cup sugar ] OPTIONAL: 3 pieces of lemon peel.
- Combine water with sugar (and lemon peel, if using) in a pot and heat for several minutes, until the water is hot. Stir to dissolve the sugar.
- Add the lemon juice into the sugar water and stir.
- Pour into a 9-inch baking dish, and stir to combine. Put it in the freezer.
- After 1 hour, rake it with fork to break up the ice crystals.
- Repeat raking with fork every hour until the desired consistency is reached (usually around 3-4 hours from the time you first put it in the freezer).
Now, you can just eat it as it is and it would be a wonderful little summer treat. But should you wish to take it a step further and submerged it in flavoured soda or sparkling water with pieces of fresh (or canned, for that matter) fruits, well, then your efforts will be highly rewarded.
Just make sure you chill your glass in the freezer beforehand and alternate scoops of lemon-ice with your chosen fruit before submerging the whole thing underwater. And sticking a straw in it.
I’ll also leave a photo of the set-up I used for this session, in case anyone’s curious:
Enjoy!
Making Watermelon Soda Float
Did you know that you can use a measuring spoon as a makeshift melon-baller? Well now you do. Granted, you’ll get melon balls with a not so clean-cut edges, but hey, if it’s going to be submerged in a cold pink-translucent soda that’s going to be topped with a lemony ice cream, I doubt many would complain about melon balls with fuzzy edges.
*Lemon post tracker: 1 post down, 2 to go.
NO CHURN ORANGE-LEMON ICE CREAM (recipe by Raphaelle Peale):
[ Juice of 1 orange + juice of 1 1/2 lemons + 150g icing sugar + 580 ml double cream ] OPTIONAL: 3 mint leaves, finely chopped
Grate the zest of the orange and one of the lemons, juice them and add to the sugar. Stir to dissolve the sugar and add the double cream.
Whip everything until it holds soft peaks, and then turn into a shallow air-tight container (of approximately 2 liters) with a lid. Cover and freeze until firm (from 3 to 5 hours).
Remove to soften a bit for 10 minutes before using.
Meanwhile, make your watermelon soda.
WATERMELON SODA:
[ 1/2 medium watermelon, chilled, plus ½ cantaloupe (optional) + 1/3 cup sugar + 1 tablespoon fresh lime juice + Pinch of kosher salt + 1 cup seltzer ]
Using a melon baller, scoop out 1 1/2 cups watermelon balls (and cantaloupe balls, if using) into a small bowl.Cover and chill.
Stir sugar and 1/3 cup water in a small bowl until sugar dissolves. Set simple syrup aside.
Cut enough watermelon into 1” pieces to measure 8 cups. Purée melon pieces (not balls) in a blender until smooth; strain juice through a fine-mesh sieve into a large measuring cup or pitcher (you should have about 4 cups juice). Discard solids. Whisk in simple syrup, lime juice, and salt.
Add seltzer to watermelon purée. Divide melon balls among tall glasses. Pour watermelon soda over.
Top with scoops of lemon-orange ice cream.
Serve watermelon float with a straw and a long spoon.
NO CHURN ORANGE-LEMON ICE CREAM (recipe by Raphaelle Peale):
[ Juice of 1 orange + juice of 1.5 lemons + 150g icing sugar + 580 ml double cream ] OPTIONAL: 3 mint leaves, finely chopped
- Grate the zest of the orange and one of the lemons, juice them and add to the sugar. Stir to dissolve the sugar and add the double cream.
- Whip everything until it holds soft peaks, and then turn into a shallow air-tight container (of approximately 2 liters) with a lid. Cover and freeze until firm (from 3 to 5 hours).
- Remove to soften a bit for 10 minutes before using.
- Meanwhile, make your watermelon soda.
WATERMELON SODA:
[ 1/2 medium watermelon, chilled, plus ½ cantaloupe (optional) + 1/3 cup sugar + 1 tablespoon fresh lime juice + Pinch of kosher salt + 1 cup seltzer ]
- Using a melon baller, scoop out 1 1/2 cups watermelon balls (and cantaloupe balls, if using) into a small bowl.Cover and chill.
- Stir sugar and 1/3 cup water in a small bowl until sugar dissolves. Set simple syrup aside.
- Cut enough watermelon into 1” pieces to measure 8 cups. Purée melon pieces (not balls) in a blender until smooth; strain juice through a fine-mesh sieve into a large measuring cup or pitcher (you should have about 4 cups juice). Discard solids. Whisk in simple syrup, lime juice, and salt.
- Add seltzer to watermelon purée. Divide melon balls among tall glasses. Pour watermelon soda over.
- Top with scoops of lemon-orange ice cream.
- Serve watermelon float with a straw and a long spoon.
Browsing through tumblr on a Sunday has me stumbling upon The Daydream; a beautiful blog documenting Vietnamese (and other) food in pictures. A particular post caught my eye and that is of the Sâm Bổ Lượng, a Vietnamese dessert consisting of dried seaweed, dried longans, dried lotus nuts, dried snow fungus and dried prunes all submerged in a sweet soup. Intrigued?
Making Milo Dinosaur
First of all let me just apologize for being such a flake; I said I wasn’t going to do a post this weekend but hey, old habits die hard. And I just happen to be on a “two-post on the weekend” habit. And so when the cooking monkey was screeching in my ear, I knew I had to make something - ergo this. This was made during my 30 minute study break and it is every bit as good as it looks. I’m not really sure as to how the name Milo Dinosaur (a cup of Milo with an extra spoonful of powdered undissolved Milo added to it) came about, but I do know that there’s also something called Milo Godzilla, which is a cup of Milo with ice cream and/or topped with whipped cream; it’s just too bad that I didn’t have neither ice cream nor whipped cream on hand or I would’ve made some godzilla instead.
If you’ve never heard of Milo then you’re seriously missing out. I used to secretly sneak spoonfuls of it into my mouth when I was a kid, and haven’t had it since. Today was the first time in about a decade plus that I’m having it, and boy is it as good (if not better) as I remembered.
MILO DINOSAUR:
[ 4-5 tablespoons of Milo powder plus 2-3 tablespoons extra + 1 teaspoon cocoa powder + sugar to your taste + 2 tablespoons hot water + 1/2 to 3/4 cup cold water; can be substituted with cold milk + crushed ice ] OPTIONAL: Condensed milk or creamer to your taste.
Dissolve the 4-5 tablespoon Milo powder, cocoa powder and sugar (and condensed milk, if using) in the hot water to make a paste.
Add enough cold water (or cold milk) until it is chocolatey enough to your liking.
Fill your glass with some crushed ice.
Pour the Milo mixture.
Remember that extra heap of Milo powder?
Now it’s time to sprinkle a heaping tablespoon or two (or three!) on top of the cold Milo.
And slurp.
Don’t worry, you’re pardoned.
MILO DINOSAUR:
[ 4-5 tablespoons of Milo powder plus 2-3 tablespoons extra + 1 teaspoon cocoa powder + sugar to your taste + 2 tablespoons hot water + 1/2 to 3/4 cup cold water; can be substituted with cold milk + crushed ice ] OPTIONAL: Condensed milk or creamer, to taste.
- Dissolve the 4-5 tablespoon Milo powder, cocoa powder and sugar (and condensed milk, if using) in the hot water to make a paste.
- Add enough cold water (or cold milk) until it is chocolatey enough to your liking.
- Fill your glass with some crushed ice.
- Pour the Milo mixture.
- Sprinkle a heaping tablespoon or two (or three!) on top of the cold Milo.
Enjoy!
