Recipe Ingredients:

• 1 cup golden raisins (dark raisins will not taste the same)
• 1 cup currants
• 1/2 cup dried cranberries
• 1/2 cup dried blueberries
• 1/2 cup dried cherries
• 1/2 cup chopped dried apricots (try to find whole without sulfates)
• 1 lemon, zest only
• 1 orange, zest only
• 1/4 cup chopped candied ginger
• 1 cup gold rum (dark works too)
• 4 whole cloves
• 6 whole allspice berries
• 1/2 cinnamon stick
• 1 cup sugar
• 10 tablespoons (1 1/4 sticks) unsalted butter
• 1 cup unfiltered apple juice or cider
• 1 teaspoon ground ginger (dry not fresh)
• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 large eggs
• 2/3 cup toasted, chopped pecans
• 1/4 cup brandy (in a spritz bottle)

How To Make Free Range Fruitcake?

1. Macerate the Fruit: Combine 150g / 1 cup golden raisins, 150g / 1 cup currants, 75g / 1/2 cup dried cranberries, 75g / 1/2 cup dried blueberries, 75g / 1/2 cup dried cherries, 75g / 1/2 cup chopped dried apricots, the zest of 1 lemon, the zest of 1 orange, and 40g / 1/4 cup chopped candied ginger in a 2-quart plastic storage container with a tight-fitting lid. Add 240ml / 1 cup gold rum, cover, and let the mixture macerate overnight at room temperature.
2. Prepare the Spices: The next day, grind 4 whole cloves, 6 whole allspice berries, and 1/2 cinnamon stick in a coffee/spice grinder or spice mill until fine.
3. Cook the Fruit Mixture: Add the ground spices, macerated fruit (with its liquid), 200g / 1 cup sugar, 140g / 10 tablespoons unsalted butter, 240ml / 1 cup unfiltered apple juice, and 1 teaspoon ground ginger to a 4-quart saucepan. Bring to a boil over medium-high heat, stirring often, then reduce the heat to medium-low and simmer for 10 minutes. Remove from the heat and let cool for at least 15 minutes. (At this point, you can either complete the batter or cover and refrigerate for up to 2 days.)
4. Prepare the Oven: Place oven racks in the center and bottom of the oven. Place a roasting pan on the bottom rack and fill it halfway with warm water. Preheat the oven to 160°C / 325°F.
5.  Make the Batter: Sift 220g / 1 3/4 cups all-purpose flour, 1 1/2 teaspoons kosher salt, 1 teaspoon baking soda, and 1 teaspoon baking powder onto the cooled fruit mixture in the saucepan. Stir quickly with a large wooden spoon to combine. Add 2 large eggs one at a time, mixing well after each addition. Finally, fold in 75g / 2/3 cup toasted, chopped pecans.
6.  Bake the Cake: Grease a 10-inch non-stick loaf pan with cooking spray. Spoon the batter into the pan and bake until the internal temperature reaches 93°C / 200°F, about 1 hour.
7. Finish and Store: Remove the cake from the oven and spritz the top with 60ml / 1/4 cup brandy. Let it cool completely on a wire rack or trivet. Carefully remove the cake from the pan and wrap it in a few layers of cheesecloth. Spritz with more brandy and store in an airtight container. Every 2 to 3 days, check the cake and spritz with more brandy if it feels dry. The cake’s flavor and texture will improve over the next 2 weeks. If gifting, let the recipient know they’re in for a treat!

Recipe Tips:

• Macerate the Fruit Overnight: Letting the dried fruits soak in rum overnight is key for deep flavor and moisture. Don’t skip this step!
• Toast the Pecans: Toasting the pecans before adding them to the batter enhances their nutty flavor and adds a delicious crunch.
• Check the Internal Temperature: Use a kitchen thermometer to ensure the cake reaches 93°C / 200°F. This guarantees it’s fully baked without being dry.
• Spritz with Brandy Regularly: Keep the cake moist and flavorful by spritzing it with brandy every few days. This step is what makes it truly special.
• Wrap in Cheesecloth: After baking, wrap the cake in cheesecloth to let it breathe while storing. This helps the flavors meld and keeps the texture perfect.

How To Store Leftovers?

• Refrigerate: Let the fruitcake cool completely to room temperature. Wrap it tightly in plastic wrap or aluminum foil, then place it in an airtight container. Store in the fridge for up to 2 weeks.
• Freeze: Wrap the cooled fruitcake in plastic wrap, then in aluminum foil, and place it in a freezer-safe bag. Freeze for up to 3 months. To thaw, let it sit at room temperature for 2-3 hours before serving.

Nutrition Facts

• Calories: 320
• Total Fat: 10g
• Saturated Fat: 4g
• Cholesterol: 35mg
• Sodium: 220mg
• Potassium: 200mg
• Total Carbohydrate: 50g
• Dietary Fiber: 3g
• Sugars: 35g
• Protein: 4g

Check out More Recipes:

• Alton Brown Pecan Sticky Bun French Toast
• Alton Brown Aged Eggnog
• Alton Brown Devil’s Food Cake

Alton Brown Free Range Fruitcake

Author: Hamdi Saidani Cooking Method:Baking Cuisine:British Courses:Dessert Recipe Keys: A Alton Brown Free Range Fruitcake

Difficulty:BeginnerPrep time: 20 minutesCook time:1 hour Total time:1 hour 20 minutesServings: 6 minutesCalories:320 kcal

Description

This delicious fruitcake recipe by Alton Brown is a quick and simple way to create a rich, moist dessert perfect for the holidays. Packed with dried fruits, warm spices, and a hint of rum, it’s a flexible treat you can customize with common ingredients. The key feature? A boozy finish with brandy-soaked layers that deepen in flavor over time. Perfect for gifting or indulging!

Ingredients

• 1 cup golden raisins (dark raisins will not taste the same)
• 1 cup currants
• 1/2 cup dried cranberries
• 1/2 cup dried blueberries
• 1/2 cup dried cherries
• 1/2 cup chopped dried apricots (try to find whole without sulfates)
• 1 lemon, zest only
• 1 orange, zest only
• 1/4 cup chopped candied ginger
• 1 cup gold rum (dark works too)
• 4 whole cloves
• 6 whole allspice berries
• 1/2 cinnamon stick
• 1 cup sugar
• 10 tablespoons (1 1/4 sticks) unsalted butter
• 1 cup unfiltered apple juice or cider
• 1 teaspoon ground ginger (dry not fresh)
• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 large eggs
• 2/3 cup toasted, chopped pecans
• 1/4 cup brandy (in a spritz bottle)

Instructions

1. Macerate the Fruit: Combine 150g / 1 cup golden raisins, 150g / 1 cup currants, 75g / 1/2 cup dried cranberries, 75g / 1/2 cup dried blueberries, 75g / 1/2 cup dried cherries, 75g / 1/2 cup chopped dried apricots, the zest of 1 lemon, the zest of 1 orange, and 40g / 1/4 cup chopped candied ginger in a 2-quart plastic storage container with a tight-fitting lid. Add 240ml / 1 cup gold rum, cover, and let the mixture macerate overnight at room temperature.
2. Prepare the Spices: The next day, grind 4 whole cloves, 6 whole allspice berries, and 1/2 cinnamon stick in a coffee/spice grinder or spice mill until fine.
3. Cook the Fruit Mixture: Add the ground spices, macerated fruit (with its liquid), 200g / 1 cup sugar, 140g / 10 tablespoons unsalted butter, 240ml / 1 cup unfiltered apple juice, and 1 teaspoon ground ginger to a 4-quart saucepan. Bring to a boil over medium-high heat, stirring often, then reduce the heat to medium-low and simmer for 10 minutes. Remove from the heat and let cool for at least 15 minutes. (At this point, you can either complete the batter or cover and refrigerate for up to 2 days.)
4. Prepare the Oven: Place oven racks in the center and bottom of the oven. Place a roasting pan on the bottom rack and fill it halfway with warm water. Preheat the oven to 160°C / 325°F.
5.  Make the Batter: Sift 220g / 1 3/4 cups all-purpose flour, 1 1/2 teaspoons kosher salt, 1 teaspoon baking soda, and 1 teaspoon baking powder onto the cooled fruit mixture in the saucepan. Stir quickly with a large wooden spoon to combine. Add 2 large eggs one at a time, mixing well after each addition. Finally, fold in 75g / 2/3 cup toasted, chopped pecans.
6.  Bake the Cake: Grease a 10-inch non-stick loaf pan with cooking spray. Spoon the batter into the pan and bake until the internal temperature reaches 93°C / 200°F, about 1 hour.
7. Finish and Store: Remove the cake from the oven and spritz the top with 60ml / 1/4 cup brandy. Let it cool completely on a wire rack or trivet. Carefully remove the cake from the pan and wrap it in a few layers of cheesecloth. Spritz with more brandy and store in an airtight container. Every 2 to 3 days, check the cake and spritz with more brandy if it feels dry. The cake’s flavor and texture will improve over the next 2 weeks. If gifting, let the recipient know they’re in for a treat!

Notes

• Macerate the Fruit Overnight: Letting the dried fruits soak in rum overnight is key for deep flavor and moisture. Don’t skip this step!
• Toast the Pecans: Toasting the pecans before adding them to the batter enhances their nutty flavor and adds a delicious crunch.
• Check the Internal Temperature: Use a kitchen thermometer to ensure the cake reaches 93°C / 200°F. This guarantees it’s fully baked without being dry.
• Spritz with Brandy Regularly: Keep the cake moist and flavorful by spritzing it with brandy every few days. This step is what makes it truly special.
• Wrap in Cheesecloth: After baking, wrap the cake in cheesecloth to let it breathe while storing. This helps the flavors meld and keeps the texture perfect.

Keywords:Alton Brown Free Range Fruitcake

Recipe Ingredients:

• 4 1-inch thick slices bakery style soft white bread
• 1/3 cup heavy cream
• 1/3 cup half-&-half
• 2 large eggs
• 1 tablespoon honey, warmed in the microwave for 10 seconds
• 1/8 teaspoon kosher salt
• 5 tablespoons softened unsalted butter, divided
• 1/2 cup light brown sugar
• 2 tablespoons gold rum
• 1 teaspoon vanilla extract
• 1 teaspoon dried rosemary, ground
• 1/2 cup chopped, toasted pecans

How To Make Pecan Sticky Bun French Toast?

1. Prep the bread: Trim the corners off the bread slices so they fit snugly into ramekins when baked. Place all four slices in an 8×8-inch (20×20 cm) baking dish or pan.
2. Make the custard: In a medium bowl, whisk together the double cream, half-and-half, eggs, honey, and salt until smooth. Pour evenly over the bread, flipping each slice once to ensure full saturation. If there’s excess custard, it will absorb over time. Cover tightly with plastic wrap (cling film) and refrigerate for at least 8 hours, ideally overnight.
3. Prepare the ramekins: When ready to bake, preheat the oven to 190°C / 375°F. Grease the inside of 4 ramekins with 1 tbsp butter (divided between them), using your fingers to coat evenly. Place the ramekins on a baking sheet with a lip.
4. Make the caramel topping: In a small saucepan over medium heat, melt the remaining 4 tbsp butter with the brown sugar, rum (if using), and vanilla extract. Cook for 3 minutes, whisking frequently. Remove from heat and stir in the rosemary. Immediately divide the caramel between the ramekins, then sprinkle the pecans evenly over the top.
5. Assemble & bake: Using an angled spatula or fish turner, carefully transfer the soaked bread slices into the ramekins. Place on the middle rack and bake for 25 minutes, until the tops are golden and the caramel is bubbling.
6. Serve: Let the ramekins cool for 5 minutes on a wire rack. Run a small knife around the edges to loosen the toasts. Place a small serving plate over each ramekin, cover with a kitchen towel, and carefully flip to release, ensuring the nuts and caramel drizzle over the top.

Recipe Tips:

• Use stale bread for better texture : Fresh bread can become too soggy. If your bread is fresh, leave the slices out for a few hours to dry slightly.
• Let the custard soak in fully : For the best flavor and texture, make sure the bread is fully saturated. If possible, soak overnight in the fridge.
• Grease the ramekins well : This prevents sticking and helps the caramelized pecan topping release easily when flipping.
• Flip with confidence : When inverting the ramekins, place a towel over the plate for grip and flip quickly to avoid spills.
• Watch the caramel closely : Don’t overcook the sugar mixture; it should be smooth and glossy. If it thickens too much, warm it slightly before pouring into the ramekins.

How To Store & Reheat Leftovers?

• Refrigerate: Let the French toast cool to room temperature, then transfer it to an airtight container or cover the ramekins tightly with plastic wrap. Store in the fridge for up to 3 days.
• Reheat: Preheat the air fryer to 160°C / 320°F. Place the French toast in the basket and heat for 3–5 minutes until crispy and warmed through.

Nutrition Facts

• Calories: 550 kcal​
• Total Fat: 30g​
• Saturated Fat: 12g​
• Cholesterol: 180mg​
• Sodium: 500mg​
• Potassium: 200mg​
• Total Carbohydrate: 60g​
• Dietary Fiber: 3g​
• Sugars: 30g​
• Protein: 10g

Check out More Recipes:

• Alton Brown French Toast
• Alton Brown Devil’s Food Cake
• Alton Brown Cottage Cheese Cheesecakes
• Alton Brown Sour Cream Cheesecake

Alton Brown Pecan Sticky Bun French Toast

Author: Hamdi Saidani Cooking Method:Simmering Cuisine:British Courses:Dessert Recipe Keys: A Alton Brown Pecan Sticky Bun French Toast

Difficulty:BeginnerPrep time: 10 minutesCook time: 25 minutesTotal time: 35 minutesServings: 4 minutesCalories:550 kcal

Description

This delicious Caramelized Pecan French Toast Bake is a rich, buttery breakfast treat that’s easy to prepare and perfect for special mornings. Soaked overnight for extra flavor, it bakes to golden perfection with a crunchy pecan topping. You can swap pecans for walnuts or skip the rum for a kid-friendly version—simple, flexible, and absolutely irresistible!

Ingredients

• 4 1-inch thick slices bakery style soft white bread
• 1/3 cup heavy cream
• 1/3 cup half-&-half
• 2 large eggs
• 1 tablespoon honey, warmed in the microwave for 10 seconds
• 1/8 teaspoon kosher salt
• 5 tablespoons softened unsalted butter, divided
• 1/2 cup light brown sugar
• 2 tablespoons gold rum
• 1 teaspoon vanilla extract
• 1 teaspoon dried rosemary, ground
• 1/2 cup chopped, toasted pecans

Instructions

1. Prep the bread: Trim the corners off the bread slices so they fit snugly into ramekins when baked. Place all four slices in an 8×8-inch (20×20 cm) baking dish or pan.
2. Make the custard: In a medium bowl, whisk together the double cream, half-and-half, eggs, honey, and salt until smooth. Pour evenly over the bread, flipping each slice once to ensure full saturation. If there’s excess custard, it will absorb over time. Cover tightly with plastic wrap (cling film) and refrigerate for at least 8 hours, ideally overnight.
3. Prepare the ramekins: When ready to bake, preheat the oven to 190°C / 375°F. Grease the inside of 4 ramekins with 1 tbsp butter (divided between them), using your fingers to coat evenly. Place the ramekins on a baking sheet with a lip.
4. Make the caramel topping: In a small saucepan over medium heat, melt the remaining 4 tbsp butter with the brown sugar, rum (if using), and vanilla extract. Cook for 3 minutes, whisking frequently. Remove from heat and stir in the rosemary. Immediately divide the caramel between the ramekins, then sprinkle the pecans evenly over the top.
5. Assemble & bake: Using an angled spatula or fish turner, carefully transfer the soaked bread slices into the ramekins. Place on the middle rack and bake for 25 minutes, until the tops are golden and the caramel is bubbling.
6. Serve: Let the ramekins cool for 5 minutes on a wire rack. Run a small knife around the edges to loosen the toasts. Place a small serving plate over each ramekin, cover with a kitchen towel, and carefully flip to release, ensuring the nuts and caramel drizzle over the top.

Notes

• Use stale bread for better texture : Fresh bread can become too soggy. If your bread is fresh, leave the slices out for a few hours to dry slightly.
• Let the custard soak in fully : For the best flavor and texture, make sure the bread is fully saturated. If possible, soak overnight in the fridge.
• Grease the ramekins well : This prevents sticking and helps the caramelized pecan topping release easily when flipping.
• Flip with confidence : When inverting the ramekins, place a towel over the plate for grip and flip quickly to avoid spills.
• Watch the caramel closely : Don’t overcook the sugar mixture; it should be smooth and glossy. If it thickens too much, warm it slightly before pouring into the ramekins.

Keywords:Alton Brown Pecan Sticky Bun French Toast

Recipe Ingredients:

• 12 large eggs, pasteurized if you need peace of mind
• 1 pound sugar
• 1 teaspoon freshly grated nutmeg
• 1 pint half-and-half
• 1 pint whole milk
• 1 pint heavy cream
• 1 cup Jamaican rum
• 1 cup cognac
• 1 cup bourbon
• 1/4 teaspoon kosher salt

How To Make Aged Eggnog?

1. Separate the Eggs: Carefully separate the yolks from the whites. Save the whites for another use (like meringues or cocktails).
2. Beat the Yolks: In a large mixing bowl, beat the egg yolks with the sugar and nutmeg until the mixture becomes pale yellow and thick enough to form a ribbon when the whisk is lifted.
3. Combine Dairy and Alcohol: In a separate bowl or pitcher, mix the half-and-half, whole milk, heavy cream, rum, cognac, bourbon, and salt.
4. Mix Everything Together: Slowly add the dairy and alcohol mixture to the egg yolk mixture, whisking constantly to combine thoroughly.
5. Store for Aging: Transfer the eggnog to a large glass jar or several smaller jars. Seal tightly and refrigerate for at least 2 weeks. For optimal flavor, age it for 1-2 months (or even up to a year if you can wait!).
6. Serve: When ready to serve, give the eggnog a good stir or shake. Pour into mugs or cups and garnish with a sprinkle of freshly grated nutmeg.

Recipe Tips:

• Use Pasteurized Eggs: For safety, especially if serving to kids or pregnant individuals.
• Freshly Grate Nutmeg: It makes a huge difference in flavor compared to pre-ground nutmeg.
• Mix Slowly: Combine the dairy and alcohol mixture into the egg yolks gradually to avoid curdling.
• Age Properly: Store in clean, airtight glass jars to let the flavors meld and mellow over time.
• Shake Before Serving: If the eggnog separates during aging, give it a good shake or stir to recombine.

How To Store Leftovers?

• Refrigerate: Let the eggnog cool to room temperature, then transfer it to an airtight glass jar. Store in the fridge for up to 1 year due to the high alcohol content.
• Freeze: Pour the eggnog into a freezer-safe container, leaving some space for expansion. Freeze for up to 3 months. Thaw in the fridge overnight and stir well before serving. Freezing may slightly alter the texture, but the flavor will remain intact.

Nutrition Facts

• Calories: 400
• Total Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 250mg
• Sodium: 100mg
• Potassium: 200mg
• Total Carbohydrate: 30g
• Dietary Fiber: 0g
• Sugars: 28g
• Protein: 8g

Check out More Recipes:

• Alton Brown Eggnog Ice Cream
• Alton Brown Cooked Nog
• Alton Brown Eggnog

Alton Brown Aged Eggnog

Author: Hamdi Saidani Cooking Method:No-Cook Cuisine:American Courses:Dessert Recipe Keys: A Alton Brown Aged Eggnog

Difficulty:BeginnerPrep time: 15 minutesCook time: minutesTotal time: 15 minutesServings: 12 minutesCalories:400 kcal

Description

This delicious Alton Brown Aged Eggnog is a creamy, indulgent holiday treat that’s surprisingly simple to make. Perfect for festive gatherings, this recipe combines rich dairy, warm spices, and a trio of spirits for a smooth, flavorful drink. Let it age for weeks (or months!) to develop its complex taste. Customize with your favorite rum or bourbon for a personal touch.

Ingredients

• 12 large eggs, pasteurized if you need peace of mind
• 1 pound sugar
• 1 teaspoon freshly grated nutmeg
• 1 pint half-and-half
• 1 pint whole milk
• 1 pint heavy cream
• 1 cup Jamaican rum
• 1 cup cognac
• 1 cup bourbon
• 1/4 teaspoon kosher salt

Instructions

1. Separate the Eggs: Carefully separate the yolks from the whites. Save the whites for another use (like meringues or cocktails).
2. Beat the Yolks: In a large mixing bowl, beat the egg yolks with the sugar and nutmeg until the mixture becomes pale yellow and thick enough to form a ribbon when the whisk is lifted.
3. Combine Dairy and Alcohol: In a separate bowl or pitcher, mix the half-and-half, whole milk, heavy cream, rum, cognac, bourbon, and salt.
4. Mix Everything Together: Slowly add the dairy and alcohol mixture to the egg yolk mixture, whisking constantly to combine thoroughly.
5. Store for Aging: Transfer the eggnog to a large glass jar or several smaller jars. Seal tightly and refrigerate for at least 2 weeks. For optimal flavor, age it for 1-2 months (or even up to a year if you can wait!).
6. Serve: When ready to serve, give the eggnog a good stir or shake. Pour into mugs or cups and garnish with a sprinkle of freshly grated nutmeg.

Notes

• Use Pasteurized Eggs: For safety, especially if serving to kids or pregnant individuals.
• Freshly Grate Nutmeg: It makes a huge difference in flavor compared to pre-ground nutmeg.
• Mix Slowly: Combine the dairy and alcohol mixture into the egg yolks gradually to avoid curdling.
• Age Properly: Store in clean, airtight glass jars to let the flavors meld and mellow over time.
• Shake Before Serving: If the eggnog separates during aging, give it a good shake or stir to recombine.

Keywords:Alton Brown Aged Eggnog

Recipe Ingredients:

• 4 large egg yolks
• 1/3 cup sugar
• 2 cups whole milk
• 1 cup heavy cream
• 1 teaspoon freshly grated nutmeg
• 3 fluid ounces bourbon

How To Make Eggnog Ice Cream?

1. Prepare the Egg Yolk Mixture: In a large mixing bowl, whisk together 4 large egg yolks and 65g (1/3 cup) sugar until the yolks lighten in color and the sugar is fully dissolved. Set aside.
2. Heat the Milk and Cream: In a medium saucepan, combine 480ml (2 cups) whole milk, 240ml (1 cup) heavy cream (or double cream), and 1 teaspoon freshly grated nutmeg. Heat over medium-high heat, stirring occasionally, until the mixture just begins to boil. Remove from heat immediately.
3. Temper the Egg Yolks: Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
4. Cook the Custard: Return the combined mixture to the saucepan. Cook over medium heat, stirring constantly, until the mixture reaches 160°F (71°C) on a digital thermometer. The custard should be thick enough to coat the back of a spoon.
5. Add Bourbon and Chill: Remove the custard from heat and stir in 90ml (3 fluid ounces) bourbon. Pour the mixture into a medium bowl and refrigerate until it reaches 40°F (4°C), about 4–6 hours (or overnight).
6. Churn the Ice Cream: Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20–30 minutes.
7. Freeze (Optional): For a firmer texture, transfer the churned ice cream to an airtight container and freeze for 2–4 hours before serving.
8. Serve: Scoop into bowls or cones, and garnish with a sprinkle of freshly grated nutmeg if desired.

Recipe Tips:

• Use Fresh Nutmeg: Freshly grated nutmeg adds a vibrant flavor compared to pre-ground nutmeg.
• Temper Eggs Slowly: Pour the hot milk mixture into the egg yolks gradually to avoid scrambling.
• Chill Thoroughly: Ensure the custard reaches 40°F (4°C) before churning for the best texture.
• Adjust Bourbon: Add more or less bourbon to suit your taste, or omit it for a non-alcoholic version.
• Churn Properly: Follow your ice cream maker’s instructions closely for a smooth, creamy result.

How To Store Leftovers?

• Refrigerate: This recipe does not need to be refrigerated after churning. Store the ice cream directly in the freezer for the best texture.
• Freeze: Transfer the churned ice cream to an airtight container and freeze for up to 2 weeks. Let it sit at room temperature for 5–10 minutes before scooping to soften.

Nutrition Facts

• Calories: 250
• Total Fat: 16g
• Saturated Fat: 9g
• Cholesterol: 150mg
• Sodium: 40mg
• Potassium: 120mg
• Total Carbohydrate: 15g
• Dietary Fiber: 0g
• Sugars: 14g
• Protein: 5g

Check out More Recipes:

• Alton Brown Eggnog
• Alton Brown Cooked Nog
• Alton Brown Cottage Cheese Cheesecakes
• Alton Brown Devil’s Food Cake

Alton Brown Eggnog Ice Cream

Author: Hamdi Saidani Cooking Method:Simmering Cuisine:British Courses:Dessert Recipe Keys: A Alton Brown Eggnog Ice Cream

Difficulty:BeginnerPrep time: 15 minutesCook time: 10 minutesTotal time: 25 minutesServings: 6 minutesCalories:250 kcal

Description

This delicious Alton Brown-inspired Eggnog Ice Cream is a creamy, festive treat perfect for the holidays. Quick and simple to make, it transforms classic eggnog flavors into a rich, frozen dessert. With common ingredients like milk, cream, and nutmeg, plus a splash of bourbon for depth, this recipe is a must-try for any ice cream lover.

Ingredients

• 4 large egg yolks
• 1/3 cup sugar
• 2 cups whole milk
• 1 cup heavy cream
• 1 teaspoon freshly grated nutmeg
• 3 fluid ounces bourbon

Instructions

1. Prepare the Egg Yolk Mixture: In a large mixing bowl, whisk together 4 large egg yolks and 65g (1/3 cup) sugar until the yolks lighten in color and the sugar is fully dissolved. Set aside.
2. Heat the Milk and Cream: In a medium saucepan, combine 480ml (2 cups) whole milk, 240ml (1 cup) heavy cream (or double cream), and 1 teaspoon freshly grated nutmeg. Heat over medium-high heat, stirring occasionally, until the mixture just begins to boil. Remove from heat immediately.
3. Temper the Egg Yolks: Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
4. Cook the Custard: Return the combined mixture to the saucepan. Cook over medium heat, stirring constantly, until the mixture reaches 160°F (71°C) on a digital thermometer. The custard should be thick enough to coat the back of a spoon.
5. Add Bourbon and Chill: Remove the custard from heat and stir in 90ml (3 fluid ounces) bourbon. Pour the mixture into a medium bowl and refrigerate until it reaches 40°F (4°C), about 4–6 hours (or overnight).
6. Churn the Ice Cream: Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20–30 minutes.
7. Freeze (Optional): For a firmer texture, transfer the churned ice cream to an airtight container and freeze for 2–4 hours before serving.
8. Serve: Scoop into bowls or cones, and garnish with a sprinkle of freshly grated nutmeg if desired.

Notes

• Use Fresh Nutmeg: Freshly grated nutmeg adds a vibrant flavor compared to pre-ground nutmeg.
• Temper Eggs Slowly: Pour the hot milk mixture into the egg yolks gradually to avoid scrambling.
• Chill Thoroughly: Ensure the custard reaches 40°F (4°C) before churning for the best texture.
• Adjust Bourbon: Add more or less bourbon to suit your taste, or omit it for a non-alcoholic version.
• Churn Properly: Follow your ice cream maker’s instructions closely for a smooth, creamy result.

Keywords:Alton Brown Eggnog Ice Cream

Recipe Ingredients:

• 6 large egg yolks
• 1/2 cup sugar
• 6 cups half and half
• 1 teaspoon freshly grated nutmeg, plus more for serving
• 1/2 teaspoon ground grains of paradise (or 1/4 teaspoon freshly ground black pepper)
• 3 fluid ounces (6 tablespoons) bourbon
• 3 fluid ounces (6 tablespoons) gold rum
• 1 1/2 fluid ounces (3 tablespoons) fino dry sherry
• 1 teaspoon vanilla extract

How To Make Cooked Nog?

1. Prepare the Egg Mixture: In a medium bowl, whisk the egg yolks vigorously until smooth and slightly lightened in color (about 1 minute). Gradually whisk in the sugar, and continue whisking until the mixture thickens and becomes noticeably lighter in color (about 2 minutes). Set the bowl near the stove.
2.  Heat the Dairy: In a medium saucepan, combine the half and half (or single cream), nutmeg, and grains of paradise (or black pepper). Heat over medium-high heat until the mixture begins to steam and reaches about 74°C (165°F) (about 7 minutes). Remove from heat.
3. Temper the Eggs: While whisking the egg mixture constantly, slowly ladle in about 1/4 of the hot dairy mixture to temper the eggs (this prevents them from scrambling). Once combined, pour the tempered egg mixture back into the saucepan with the remaining dairy.
4. Cook the Custard: Return the saucepan to medium heat and cook, stirring frequently, until the mixture reaches 79–82°C (175–180°F) (about 3 minutes). Do not let it boil.
5. Strain and Cool: Set up an ice bath: Place a medium bowl inside a larger bowl filled with ice. Set a fine-mesh sieve over the medium bowl. Pour the cooked custard through the sieve into the bowl to remove any lumps or cooked bits. Stir in the bourbon, rum, sherry, and vanilla extract.
6. Chill and Serve: Stir the mixture frequently until it cools to room temperature (about 15 minutes). You can serve it immediately or transfer it to the fridge to chill completely. Before serving, sprinkle a little extra freshly grated nutmeg on top for garnish.

Recipe Tips:

• Temper the eggs slowly: Pour the hot cream into the egg mixture gradually to avoid scrambling the eggs.
• Use a thermometer: Ensure the custard reaches 79–82°C (175–180°F) for the perfect texture.
• Strain the custard: This removes any lumps and ensures a smooth, creamy nog.
• Adjust alcohol to taste: Add more or less bourbon, rum, or sherry depending on your preference.
• Chill thoroughly: Let the nog cool completely in the fridge for the best flavor and consistency.

How To Store Leftovers?

Let the leftover Cooked Nog cool to room temperature, then transfer it to an airtight container. It will keep in the fridge for up to 3 days. Stir well before serving.

Nutrition Facts

• Calories: 320
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 220mg
• Sodium: 80mg
• Potassium: 200mg
• Total Carbohydrate: 20g
• Dietary Fiber: 0g
• Sugars: 18g
• Protein: 7g

Check out More Recipes:

• Alton Brown Eggnog
• Alton Brown Chocolate Peppermint Pinwheel Cookies
• Alton Brown Sugar Cookies
• Alton Brown Easy Gluten-Free Peanut Butter Cookies

Alton Brown Cooked Nog

Author: Hamdi Saidani Cooking Method:Simmering Cuisine:American Courses:Drink Recipe Keys: A Alton Brown Cooked Nog

Difficulty:BeginnerPrep time: 10 minutesCook time: 15 minutesTotal time: 25 minutesServings: 6 minutesCalories:320 kcal

Description

This delicious Cooked Nog by Alton Brown is a creamy, spiced holiday drink that’s quick to make and perfect for festive gatherings. With simple ingredients like eggs, cream, and your choice of spirits, it’s a rich and indulgent treat. The addition of nutmeg and grains of paradise adds a warm, unique flavor that’s sure to impress.

Ingredients

• 6 large egg yolks
• 1/2 cup sugar
• 6 cups half and half
• 1 teaspoon freshly grated nutmeg, plus more for serving
• 1/2 teaspoon ground grains of paradise (or 1/4 teaspoon freshly ground black pepper)
• 3 fluid ounces (6 tablespoons) bourbon
• 3 fluid ounces (6 tablespoons) gold rum
• 1 1/2 fluid ounces (3 tablespoons) fino dry sherry
• 1 teaspoon vanilla extract

Instructions

1. Prepare the Egg Mixture: In a medium bowl, whisk the egg yolks vigorously until smooth and slightly lightened in color (about 1 minute). Gradually whisk in the sugar, and continue whisking until the mixture thickens and becomes noticeably lighter in color (about 2 minutes). Set the bowl near the stove.
2.  Heat the Dairy: In a medium saucepan, combine the half and half (or single cream), nutmeg, and grains of paradise (or black pepper). Heat over medium-high heat until the mixture begins to steam and reaches about 74°C (165°F) (about 7 minutes). Remove from heat.
3. Temper the Eggs: While whisking the egg mixture constantly, slowly ladle in about 1/4 of the hot dairy mixture to temper the eggs (this prevents them from scrambling). Once combined, pour the tempered egg mixture back into the saucepan with the remaining dairy.
4. Cook the Custard: Return the saucepan to medium heat and cook, stirring frequently, until the mixture reaches 79–82°C (175–180°F) (about 3 minutes). Do not let it boil.
5. Strain and Cool: Set up an ice bath: Place a medium bowl inside a larger bowl filled with ice. Set a fine-mesh sieve over the medium bowl. Pour the cooked custard through the sieve into the bowl to remove any lumps or cooked bits. Stir in the bourbon, rum, sherry, and vanilla extract.
6. Chill and Serve: Stir the mixture frequently until it cools to room temperature (about 15 minutes). You can serve it immediately or transfer it to the fridge to chill completely. Before serving, sprinkle a little extra freshly grated nutmeg on top for garnish.

Notes

• Temper the eggs slowly: Pour the hot cream into the egg mixture gradually to avoid scrambling the eggs.
• Use a thermometer: Ensure the custard reaches 79–82°C (175–180°F) for the perfect texture.
• Strain the custard: This removes any lumps and ensures a smooth, creamy nog.
• Adjust alcohol to taste: Add more or less bourbon, rum, or sherry depending on your preference.
• Chill thoroughly: Let the nog cool completely in the fridge for the best flavor and consistency.

Keywords:Alton Brown Cooked Nog

Recipe Ingredients:

Devil’s Food Cake

• 1 cup boiling water
• 4 ounces Dutch-process cocoa powder
• 10 1/2 ounces dark brown sugar
• 5 1/2 ounces all-purpose flour
• 4 ounces cake flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup vegetable oil
• 4 1/2 ounces sour cream, at room temperature
• 2 large eggs, at room temperature
• 2 large egg yolks, at room temperature

Chocolate Frosting

• 11 tablespoons unsalted butter, at room temperature
• 1 ounce mayonnaise
• 3 ounces semi-sweet chocolate, melted and cooled slightly
• 8 ounces powdered sugar
• Pinch kosher salt

How To Make Devil’s Food Cake?

Make the Cake:

1. Preheat the oven: Heat oven to 325ºF (160ºC) and position a rack in the middle. Grease a 9×13-inch (23x33cm) metal pan, line it with parchment paper, and spray again with nonstick spray.
2. Mix the cocoa and water: In a medium bowl, whisk together the boiling water and cocoa powder until smooth. Set aside.
3. Prepare dry ingredients: In a stand mixer bowl, combine dark brown sugar, both flours, baking soda, and salt using the paddle attachment.
4. Combine wet ingredients: In a separate container, whisk together oil, sour cream, eggs, and egg yolks. Slowly whisk into the cocoa mixture until smooth.
5. Mix the batter: With the mixer on low speed, slowly add the wet mixture into the dry ingredients over 30 seconds. Scrape down the sides, then mix for another 10-15 seconds until smooth.
6. Bake: Pour batter into the prepared pan and bake for 30-35 minutes, until the cake springs back when pressed and reaches an internal temp of 205ºF (96ºC).
7. Cool: Let the cake cool in the pan for 30 minutes, then remove and cool completely before frosting (about 1 hour).

Make the Frosting:

1. Cream the butter & mayo: In a stand mixer, beat butter and mayonnaise on high for 3-4 minutes until light and fluffy.
2. Incorporate chocolate: With the mixer on low, slowly add melted chocolate and mix until fully combined, scraping the bowl as needed.
3. Add sugar & salt: Gradually add powdered sugar, mixing on low and scraping down the sides. Add a pinch of salt and beat for 2-3 minutes until smooth.
4. Use or store: Use immediately or store in an airtight container at room temperature (4 hours) or refrigerated (1 week). Bring to room temperature before using.

Recipe Tips

• Use Dutch-process cocoa: It gives a deeper, richer chocolate flavor compared to natural cocoa powder.
• Room temperature ingredients are key: Cold eggs and sour cream can affect how the cake rises—let them warm up first.
• Don’t overmix the batter: Mix just until smooth; overmixing can make the cake dense instead of fluffy.
• Check cake doneness with a thermometer: Aim for 205ºF (96ºC) in the center for perfect moisture.
• Cool completely before frosting: If the cake is warm, the frosting will melt and slide off.

How To Store Leftovers?

• Refrigerate: Let the cake cool completely before storing. Wrap slices or the whole cake tightly in plastic wrap or store in an airtight container. Keep in the fridge for up to 5 days.
• Freeze: Wrap the cake tightly in plastic wrap, then in foil. Freeze for up to 3 months. Thaw overnight in the fridge before serving.

Nutrition Facts

• Calories: 450
• Total Fat: 25g
• Saturated Fat: 8g
• Cholesterol: 75mg
• Sodium: 220mg
• Potassium: 150mg
• Total Carbohydrate: 55g
• Dietary Fiber: 2g
• Sugars: 38g
• Protein: 5g

Check out More Recipes:

• Alton Brown Cottage Cheese Cheesecakes
• Alton Brown Pumpkin Cheesecake
• Alton Brown The Chewy Chocolate Chip Cookie
• Alton Brown Sour Cream Cheesecake

Alton Brown Devil’s Food Cake

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Desserts Recipe Keys: D Devil’s Food Cake

Difficulty:BeginnerPrep time: 20 minutesCook time: 35 minutesRest time:1 hour 30 minutesTotal time:2 hours 25 minutesServings:8 servingsCalories:450 kcal Best Season:Suitable throughout the year

Description

This delicious Devil’s Food Cake, inspired by Alton Brown, is rich, moist, and packed with deep chocolate flavor. It’s an easy-to-make dessert that uses simple pantry ingredients like cocoa powder, sour cream, and brown sugar for extra depth. Perfect for birthdays or any chocolate craving, this cake pairs beautifully with its creamy, velvety chocolate frosting!

Ingredients

Devil’s Food Cake

• 1 cup boiling water
  
• 4 ounces Dutch-process cocoa powder
  
• 10 1/2 ounces dark brown sugar
  
• 5 1/2 ounces all-purpose flour
  
• 4 ounces cake flour
  
• 1 teaspoon baking soda
  
• 1/2 teaspoon kosher salt
  
• 1 cup vegetable oil
  
• 4 1/2 ounces sour cream, at room temperature
  
• 2 large eggs, at room temperature
  
• 2 large egg yolks, at room temperature

Chocolate Frosting

• 11 tablespoons unsalted butter, at room temperature
  
• 1 ounce mayonnaise
  
• 3 ounces semi-sweet chocolate, melted and cooled slightly
  
• 8 ounces powdered sugar
  
• Pinch kosher salt

Instructions

Make the Cake:


1. Preheat the oven: Heat oven to 325ºF (160ºC) and position a rack in the middle. Grease a 9×13-inch (23x33cm) metal pan, line it with parchment paper, and spray again with nonstick spray.
   
2. Mix the cocoa and water: In a medium bowl, whisk together the boiling water and cocoa powder until smooth. Set aside.
   
3. Prepare dry ingredients: In a stand mixer bowl, combine dark brown sugar, both flours, baking soda, and salt using the paddle attachment.
   
4. Combine wet ingredients: In a separate container, whisk together oil, sour cream, eggs, and egg yolks. Slowly whisk into the cocoa mixture until smooth.
   
5. Mix the batter: With the mixer on low speed, slowly add the wet mixture into the dry ingredients over 30 seconds. Scrape down the sides, then mix for another 10-15 seconds until smooth.
   
6. Bake: Pour batter into the prepared pan and bake for 30-35 minutes, until the cake springs back when pressed and reaches an internal temp of 205ºF (96ºC).
   
7. Cool: Let the cake cool in the pan for 30 minutes, then remove and cool completely before frosting (about 1 hour).

Make the Frosting:


8. Cream the butter & mayo: In a stand mixer, beat butter and mayonnaise on high for 3-4 minutes until light and fluffy.
   
9. Incorporate chocolate: With the mixer on low, slowly add melted chocolate and mix until fully combined, scraping the bowl as needed.
   
10. Add sugar & salt: Gradually add powdered sugar, mixing on low and scraping down the sides. Add a pinch of salt and beat for 2-3 minutes until smooth.
    
11. Use or store: Use immediately or store in an airtight container at room temperature (4 hours) or refrigerated (1 week). Bring to room temperature before using.

Notes

• Use Dutch-process cocoa: It gives a deeper, richer chocolate flavor compared to natural cocoa powder.
  Room temperature ingredients are key: Cold eggs and sour cream can affect how the cake rises—let them warm up first.
  Don’t overmix the batter: Mix just until smooth; overmixing can make the cake dense instead of fluffy.
  Check cake doneness with a thermometer: Aim for 205ºF (96ºC) in the center for perfect moisture.
  Cool completely before frosting: If the cake is warm, the frosting will melt and slide off.

Keywords:Alton Brown Devil’s Food Cake

Recipe Ingredients:

For the Crust:

• 9 whole graham crackers
• 2 teaspoons sugar
• 4 tablespoons unsalted butter, melted

For the Filling:

• 1 1/2 cups cottage cheese
• 3/4 cup full-fat sour cream (cultured if you can find it)
• 1/2 cup sugar
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 whole egg
• 2 egg yolks
• 1 teaspoon vanilla extract

How To Make Cottage Cheese Cheesecakes?

1. Preheat the Oven: Set your oven to 180°C (350°F) and position a rack in the middle.
2. Prepare the Crust: Crush the graham crackers or digestive biscuits in a food processor until finely ground. Add sugar and pulse a few times. Drizzle in the melted butter and pulse again until the mixture resembles damp sand. Divide evenly between six 8-ounce (225ml) ramekins, about 3 tablespoons per ramekin, and press down firmly with a small glass to form the crust. Allow some crumbs to creep up the sides for a rustic look.
3. Bake the Crust: Place the ramekins on a baking sheet and bake for 15 minutes. Once done, remove and let cool while you prepare the filling.
4. Make the Filling: In a stand mixer fitted with a paddle attachment, beat the cottage cheese and sugar on medium speed for 5 minutes, scraping down the bowl halfway through. Add the sour cream, lemon zest, and lemon juice, and mix for 30 seconds. Reduce the speed and add the egg and yolks one at a time, followed by the vanilla extract. Mix until just combined—don’t overmix!
5. Set Up the Water Bath: Line a 23x33cm (9×13-inch) baking dish with a clean kitchen towel and place the ramekins inside. Bring 950ml (4 cups) of water to a boil (an electric kettle makes this easy).
6. Fill and Bake: Evenly distribute the cheesecake batter among the ramekins. Place the baking dish on the oven rack, then carefully pour the hot water into the dish, making sure it reaches halfway up the ramekins without splashing into the batter. Gently slide the rack back in and bake for 25 minutes, or until an instant-read thermometer inserted into the center reads 74°C (165°F).
7. Cool and Chill: Using tongs, carefully remove the ramekins from the water bath and set them on a kitchen towel. Let them cool for 30 minutes before transferring them to the fridge to chill.
8. Serve or Store: Enjoy immediately, or cover with plastic wrap and refrigerate for up to 7 days.

Recipe Tips:

• Blend the cottage cheese well : For the creamiest texture, beat the cottage cheese until smooth, or use an immersion blender to remove lumps.
• Don’t skip the water bath : Baking in a water bath prevents cracking and keeps the cheesecake light and silky.
• Use room-temperature eggs : Cold eggs won’t mix evenly, which can affect the texture. Let them sit out for 20 minutes before using.
• Avoid overbaking : The cheesecakes should have a slight jiggle in the center when done. Overbaking can make them dry.
• Chill completely before serving : Let the cheesecakes cool to room temperature before refrigerating. Chilling for at least 4 hours enhances the flavor and texture.

How To Store Leftovers?

• Refrigerate: Let the cheesecakes cool to room temperature before covering them with plastic wrap or transferring them to an airtight container. Store in the fridge for up to 7 days.
• Freeze: These cheesecakes freeze well! Once fully cooled, wrap each one tightly in plastic wrap and place them in a freezer-safe container. Freeze for up to 3 months. To serve, thaw overnight in the fridge before enjoying.

Nutrition Facts

• Calories: 277
• Total Fat: 14.6g
• Saturated Fat: 7.8g
• Cholesterol: 132mg
• Sodium: 130mg
• Potassium: 80mg
• Total Carbohydrate: 31.8g
• Dietary Fiber: 0.3g
• Sugars: 22.1g
• Protein: 4.7g

Check out More Recipes:

• Alton Brown Sour Cream Cheesecake
• Alton Brown Pumpkin Cheesecake
• Alton Brown The Chewy Chocolate Chip Cookie

Alton Brown Cottage Cheese Cheesecakes

Author: Hamdi Saidani Cooking Method:Baking Cuisine:British Courses:Dessert Recipe Keys: A Alton Brown Cottage Cheese Cheesecakes

Difficulty:BeginnerPrep time: 10 minutesCook time: 45 minutesTotal time: 55 minutesServings: 6 minutesCalories:277 kcal

Description

This easy and creamy cottage cheese cheesecake is a lighter twist on the classic dessert. With a rich texture and a hint of lemon, it’s perfect for a quick, homemade treat. You’ll love how simple it is to make using everyday ingredients, and the best part? No fancy equipment needed—just a few ramekins and a water bath for that silky-smooth finish!

Ingredients

For the Crust:

• 9 whole graham crackers
• 2 teaspoons sugar
• 4 tablespoons unsalted butter, melted

For the Filling:

• 1 1/2 cups cottage cheese
• 3/4 cup full-fat sour cream (cultured if you can find it)
• 1/2 cup sugar
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 whole egg
• 2 egg yolks
• 1 teaspoon vanilla extract

Instructions

1. Preheat the Oven: Set your oven to 180°C (350°F) and position a rack in the middle.
2. Prepare the Crust: Crush the graham crackers or digestive biscuits in a food processor until finely ground. Add sugar and pulse a few times. Drizzle in the melted butter and pulse again until the mixture resembles damp sand. Divide evenly between six 8-ounce (225ml) ramekins, about 3 tablespoons per ramekin, and press down firmly with a small glass to form the crust. Allow some crumbs to creep up the sides for a rustic look.
3. Bake the Crust: Place the ramekins on a baking sheet and bake for 15 minutes. Once done, remove and let cool while you prepare the filling.
4. Make the Filling: In a stand mixer fitted with a paddle attachment, beat the cottage cheese and sugar on medium speed for 5 minutes, scraping down the bowl halfway through. Add the sour cream, lemon zest, and lemon juice, and mix for 30 seconds. Reduce the speed and add the egg and yolks one at a time, followed by the vanilla extract. Mix until just combined—don’t overmix!
5. Set Up the Water Bath: Line a 23x33cm (9×13-inch) baking dish with a clean kitchen towel and place the ramekins inside. Bring 950ml (4 cups) of water to a boil (an electric kettle makes this easy).
6. Fill and Bake: Evenly distribute the cheesecake batter among the ramekins. Place the baking dish on the oven rack, then carefully pour the hot water into the dish, making sure it reaches halfway up the ramekins without splashing into the batter. Gently slide the rack back in and bake for 25 minutes, or until an instant-read thermometer inserted into the center reads 74°C (165°F).
7. Cool and Chill: Using tongs, carefully remove the ramekins from the water bath and set them on a kitchen towel. Let them cool for 30 minutes before transferring them to the fridge to chill.
8. Serve or Store: Enjoy immediately, or cover with plastic wrap and refrigerate for up to 7 days.

Notes

• Blend the cottage cheese well : For the creamiest texture, beat the cottage cheese until smooth, or use an immersion blender to remove lumps.
• Don’t skip the water bath : Baking in a water bath prevents cracking and keeps the cheesecake light and silky.
• Use room-temperature eggs : Cold eggs won’t mix evenly, which can affect the texture. Let them sit out for 20 minutes before using.
• Avoid overbaking : The cheesecakes should have a slight jiggle in the center when done. Overbaking can make them dry.
• Chill completely before serving : Let the cheesecakes cool to room temperature before refrigerating. Chilling for at least 4 hours enhances the flavor and texture.

Keywords:Alton Brown Cottage Cheese Cheesecakes

Recipe Ingredients:

For the Crust

• 8 tablespoons (1 stick) unsalted butter
• 18 whole graham crackers
• 1 tablespoon sugar

For the Filling

• 1 tablespoon vanilla extract
• 2 large eggs
• 3 large egg yolks
• 1/3 cup heavy cream
• 3 (8-ounce) packages cream cheese, at room temperature
• 8 ounces sugar
• 10 1/2 ounces sour cream, at room temperature

How To Make Sour Cream Cheesecake?

1. Prepare the Crust: Preheat your oven to 150ºC (300ºF). Melt the butter over medium-low heat. Brush a 23cm by 7.5cm (9-by-3-inch) round cake pan with some melted butter and line the bottom with parchment paper. In a food processor, pulse the graham crackers with sugar, leaving some larger pieces for texture. Drizzle in the remaining melted butter and pulse to combine. Press two-thirds of the crumb mixture into the pan’s bottom using a flat-bottomed glass. Use the remaining third to form a 4cm (1 1/2-inch) high crust along the sides. Bake for 15 minutes. Let cool for 10 minutes. Reduce oven temperature to 120ºC (250ºF).​
2. Prepare the Filling: Boil 2 liters (2 quarts) of water. In a bowl, mix vanilla extract, eggs, egg yolks, and heavy cream; set aside. In a stand mixer with a paddle attachment, beat cream cheese and sugar on low for 1 minute. Scrape the bowl, add sour cream, and mix on low for 30 seconds. Scrape again, increase speed to medium, and beat until smooth, 2-3 minutes. Gradually add the egg mixture, scraping the bowl occasionally, until the filling is homogeneous. Pour into the cooled crust.​
3. Bake the Cheesecake: Place a kitchen towel in a roasting pan. Set the cheesecake on one side of the pan and pour boiling water into the other side. Center the cheesecake in the pan. Bake for 2 hours. Turn off the oven, open the door for 1 minute, then close and let sit for 1 1/2 hours. Remove from the water bath and refrigerate for at least 6 hours before serving.​
4. Serve: To unmold, place the pan in hot water for 15 seconds. Run a spatula around the edge to loosen. Invert onto a wax paper-lined plate, remove the pan and parchment, then invert again onto a serving plate. For clean slices, dip a long, thin knife into hot water and wipe dry before each cut. Slice into 12 pieces.

Recipe Tips:

• Use Room Temperature Ingredients: Ensure all refrigerated components, such as cream cheese, sour cream, and eggs, are at room temperature before mixing. This promotes a smoother batter and prevents lumps.​
• Avoid Overmixing: Blend the filling ingredients just until combined. Overmixing can incorporate excess air, leading to cracks on the cheesecake’s surface during baking.​
• Implement a Water Bath: Baking the cheesecake in a water bath helps maintain even temperature and moisture, reducing the risk of cracks. Wrap the pan securely in foil to prevent water from seeping into the crust.​bakerbynature.com+1allisoncooksgoodeats.com+1
• Resist Opening the Oven Door: While baking, avoid opening the oven door frequently. Sudden temperature changes can cause the cheesecake to crack or sink.​
• Gradual Cooling: After baking, let the cheesecake cool gradually. First, allow it to sit in the turned-off oven with the door slightly ajar, then move it to room temperature before refrigerating. This prevents structural issues and ensures a creamy texture.

How To Store Leftovers?

• Refrigeration: Once cooled, cover the cheesecake tightly with plastic wrap or place it in an airtight container. Store in the refrigerator for up to 5 days.​
• Freezing: To freeze, wrap the cheesecake or individual slices in a layer of plastic wrap, followed by aluminum foil, to prevent freezer burn. Store in the freezer for up to 2 months. Thaw in the refrigerator overnight before serving

Nutrition Facts

• Calories: 450​
• Total Fat: 33g​
• Saturated Fat: 19g​
• Cholesterol: 160mg​
• Sodium: 320mg​
• Potassium: 150mg​
• Total Carbohydrate: 30g​
• Dietary Fiber: 0g​
• Sugars: 24g​
• Protein: 7g

Check out More Recipes:

• Alton Brown Pumpkin Cheesecake
• Alton Brown The Chewy Chocolate Chip Cookie
• Alton Brown Crepes

Alton Brown Sour Cream Cheesecake

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:​Dessert Recipe Keys: A Alton Brown Sour Cream Cheesecake

Difficulty:BeginnerPrep time: 25 minutesCook time:2 hours Total time:2 hours 25 minutesServings: 12 minutesCalories:450 kcal

Description

​This delicious and creamy sour cream cheesecake, inspired by Alton Brown, offers a simple yet indulgent dessert option. Its rich texture and subtle tang make it a versatile treat, perfect for any occasion. Easily customizable with common ingredients, this cheesecake is both quick to prepare and sure to impress.​

Ingredients

For the Crust

• 8 tablespoons (1 stick) unsalted butter
• 18 whole graham crackers
• 1 tablespoon sugar

For the Filling

• 1 tablespoon vanilla extract
• 2 large eggs
• 3 large egg yolks
• 1/3 cup heavy cream
• 3 (8-ounce) packages cream cheese, at room temperature
• 8 ounces sugar
• 10 1/2 ounces sour cream, at room temperature

Instructions

1. Prepare the Crust: Preheat your oven to 150ºC (300ºF). Melt the butter over medium-low heat. Brush a 23cm by 7.5cm (9-by-3-inch) round cake pan with some melted butter and line the bottom with parchment paper. In a food processor, pulse the graham crackers with sugar, leaving some larger pieces for texture. Drizzle in the remaining melted butter and pulse to combine. Press two-thirds of the crumb mixture into the pan’s bottom using a flat-bottomed glass. Use the remaining third to form a 4cm (1 1/2-inch) high crust along the sides. Bake for 15 minutes. Let cool for 10 minutes. Reduce oven temperature to 120ºC (250ºF).​
2. Prepare the Filling: Boil 2 liters (2 quarts) of water. In a bowl, mix vanilla extract, eggs, egg yolks, and heavy cream; set aside. In a stand mixer with a paddle attachment, beat cream cheese and sugar on low for 1 minute. Scrape the bowl, add sour cream, and mix on low for 30 seconds. Scrape again, increase speed to medium, and beat until smooth, 2-3 minutes. Gradually add the egg mixture, scraping the bowl occasionally, until the filling is homogeneous. Pour into the cooled crust.​
3. Bake the Cheesecake: Place a kitchen towel in a roasting pan. Set the cheesecake on one side of the pan and pour boiling water into the other side. Center the cheesecake in the pan. Bake for 2 hours. Turn off the oven, open the door for 1 minute, then close and let sit for 1 1/2 hours. Remove from the water bath and refrigerate for at least 6 hours before serving.​
4. Serve: To unmold, place the pan in hot water for 15 seconds. Run a spatula around the edge to loosen. Invert onto a wax paper-lined plate, remove the pan and parchment, then invert again onto a serving plate. For clean slices, dip a long, thin knife into hot water and wipe dry before each cut. Slice into 12 pieces.

Notes

• Use Room Temperature Ingredients: Ensure all refrigerated components, such as cream cheese, sour cream, and eggs, are at room temperature before mixing. This promotes a smoother batter and prevents lumps.​
• Avoid Overmixing: Blend the filling ingredients just until combined. Overmixing can incorporate excess air, leading to cracks on the cheesecake’s surface during baking.​
• Implement a Water Bath: Baking the cheesecake in a water bath helps maintain even temperature and moisture, reducing the risk of cracks. Wrap the pan securely in foil to prevent water from seeping into the crust.​bakerbynature.com+1allisoncooksgoodeats.com+1
• Resist Opening the Oven Door: While baking, avoid opening the oven door frequently. Sudden temperature changes can cause the cheesecake to crack or sink.​
• Gradual Cooling: After baking, let the cheesecake cool gradually. First, allow it to sit in the turned-off oven with the door slightly ajar, then move it to room temperature before refrigerating. This prevents structural issues and ensures a creamy texture.

Keywords:Alton Brown Sour Cream Cheesecake

Recipe Ingredients:

FILLING

• 1 (15-ounce) can pumpkin puree
• 1 teaspoon ground ginger
• 1 teaspoon finely grated nutmeg
• 6 ounces dark brown sugar
• 1 tablespoon vanilla extract
• 3 large eggs, beaten
• 2 (8-ounce) blocks cream cheese, at room temperature

CRUST

• 7 ounces (about 20) ginger cookies
• 1 tablespoon dark brown sugar
• 1/4 teaspoon kosher salt
• 4 tablespoons unsalted butter, melted, plus extra for the pan

How To Make Pumpkin Cheesecake?

1. Prepare the Pumpkin Mixture: Place the pumpkin purée in a medium saucepan over medium heat and bring to a gentle simmer. Cook, stirring occasionally, for 2-3 minutes until slightly thickened. Remove from heat, stir in the ginger, nutmeg, and brown sugar, and let cool to room temperature (about 1 hour).
2. Prepare the Baking Pan: Preheat your oven to 150°C (300°F). Cut a circle and a long strip of parchment paper to line the base and sides of a 23cm x 7.5cm (9-inch x 3-inch) cake pan. Brush the pan with melted butter and adhere the parchment to the sides and bottom.
3. Make the Crust: In a food processor, blend the ginger biscuits, brown sugar, and salt into fine crumbs (1-2 minutes). With the processor running, slowly drizzle in the melted butter and pulse 3-4 times until well combined. Press the mixture into the bottom of the prepared pan using the base of a glass. Bake for 15 minutes, then let cool for at least 10 minutes on a wire rack.
4. Prepare the Cheesecake Filling: In a small bowl, whisk together the beaten eggs and vanilla extract. Bring 2 litres (2 quarts) of water to a boil.
5. Mix the Cheesecake Batter: In a stand mixer fitted with the paddle attachment, beat the cream cheese on low speed for 10 seconds. Add the cooled pumpkin mixture and mix on low for 30 seconds, then scrape down the sides. Increase to medium speed and beat for 1-2 minutes until smooth. Slowly pour in half of the egg mixture, mix, scrape down the sides, then add the remaining eggs and mix until fully incorporated.
6. Bake the Cheesecake in a Water Bath: Place a kitchen towel in a large roasting pan. Put the cheesecake pan on one side of the roasting pan, then carefully pour the boiling water on the other side (avoiding the cheesecake) until it reaches halfway up the sides of the pan. Center the cheesecake in the water bath and bake for 2 hours. Turn off the oven, open the door for 1 minute, then close it and let the cheesecake rest inside for 30 minutes.
7. Cool and Chill: Remove the cheesecake from the water bath and refrigerate for at least 6 hours (or overnight for best results) before serving.
8. Unmold the Cheesecake: Dip the cake pan in hot water for 15 seconds, then run a small offset spatula around the edges to loosen. Cover the top with wax paper, place a plate over it, and carefully flip the cheesecake out. Remove the parchment, place a serving plate on the base, and flip back.
9. Slice and Serve: Dip a sharp knife in hot water and wipe dry between slices for clean cuts. Serve chilled.
10. Storage: Cover and refrigerate for up to 1 week.

Recipe Tips:

• Use Room Temperature Ingredients : Make sure the cream cheese and eggs are at room temperature before mixing. This helps create a smooth, lump-free batter.
• Don’t Overmix the Batter : Once you add the eggs, mix just until combined. Overmixing can add too much air, leading to cracks in your cheesecake.
• Wrap Your Pan for a Leak-Free Water Bath : If using a springform pan, wrap the bottom tightly with foil to prevent water from seeping in during baking.
• Let It Cool Slowly : After baking, turn off the oven and let the cheesecake sit inside with the door slightly open for 30 minutes. This prevents sudden temperature changes that cause cracks.
• Chill for the Best Texture : For the creamiest cheesecake, refrigerate for at least 6 hours (or overnight). This helps the flavors blend and gives the perfect, firm texture.

How To Store Leftovers?

• Refrigerate: Let the leftover Pumpkin Cheesecake cool to room temperature before covering it tightly with plastic wrap or placing it in an airtight container. Store in the fridge for up to 1 week.
• Freeze: Wrap individual slices or the whole cheesecake in plastic wrap, then in foil, and place in an airtight container. Freeze for up to 2 months.

Nutrition Facts

• Calories: 345 kcal​
• Total Fat: 14g​
• Saturated Fat: 8g​
• Cholesterol: 74mg​
• Sodium: 556mg​
• Potassium: 139mg​
• Total Carbohydrate: 45g​
• Dietary Fiber: 1g​
• Sugars: 36g​
• Protein: 7g

Check out More Recipes:

• Alton Brown The Chewy Chocolate Chip Cookie
• Alton Brown Crepes
• Alton Brown Creme Brûlée
• Alton Brown Blueberry Buckle

Alton Brown Pumpkin Cheesecake

Author: Hamdi Saidani Cooking Method:Baking Cuisine:British Courses:Dessert Recipe Keys: A Alton Brown Pumpkin Cheesecake

Difficulty:BeginnerPrep time: 35 minutesCook time:2 hours Total time:2 hours 35 minutesServings: 12 minutesCalories:345 kcal

Description

This delicious and creamy Pumpkin Cheesecake from Alton Brown is the perfect autumn dessert! With a buttery ginger biscuit crust and a rich, spiced pumpkin filling, it’s an easy yet impressive treat. Made with simple ingredients, it’s perfect for holiday gatherings or a cozy night in. Serve chilled for the ultimate smooth and indulgent bite

Ingredients

FILLING

• 1 (15-ounce) can pumpkin puree
  
• 1 teaspoon ground ginger
  
• 1 teaspoon finely grated nutmeg
  
• 6 ounces dark brown sugar
  
• 1 tablespoon vanilla extract
  
• 3 large eggs, beaten
  
• 2 (8-ounce) blocks cream cheese, at room temperature

CRUST

• 7 ounces (about 20) ginger cookies
  
• 1 tablespoon dark brown sugar
  
• 1/4 teaspoon kosher salt
  
• 4 tablespoons unsalted butter, melted, plus extra for the pan

Instructions

1. Prepare the Pumpkin Mixture: Place the pumpkin purée in a medium saucepan over medium heat and bring to a gentle simmer. Cook, stirring occasionally, for 2-3 minutes until slightly thickened. Remove from heat, stir in the ginger, nutmeg, and brown sugar, and let cool to room temperature (about 1 hour).
2. Prepare the Baking Pan: Preheat your oven to 150°C (300°F). Cut a circle and a long strip of parchment paper to line the base and sides of a 23cm x 7.5cm (9-inch x 3-inch) cake pan. Brush the pan with melted butter and adhere the parchment to the sides and bottom.
3. Make the Crust: In a food processor, blend the ginger biscuits, brown sugar, and salt into fine crumbs (1-2 minutes). With the processor running, slowly drizzle in the melted butter and pulse 3-4 times until well combined. Press the mixture into the bottom of the prepared pan using the base of a glass. Bake for 15 minutes, then let cool for at least 10 minutes on a wire rack.
4. Prepare the Cheesecake Filling: In a small bowl, whisk together the beaten eggs and vanilla extract. Bring 2 litres (2 quarts) of water to a boil.
5. Mix the Cheesecake Batter: In a stand mixer fitted with the paddle attachment, beat the cream cheese on low speed for 10 seconds. Add the cooled pumpkin mixture and mix on low for 30 seconds, then scrape down the sides. Increase to medium speed and beat for 1-2 minutes until smooth. Slowly pour in half of the egg mixture, mix, scrape down the sides, then add the remaining eggs and mix until fully incorporated.
6. Bake the Cheesecake in a Water Bath: Place a kitchen towel in a large roasting pan. Put the cheesecake pan on one side of the roasting pan, then carefully pour the boiling water on the other side (avoiding the cheesecake) until it reaches halfway up the sides of the pan. Center the cheesecake in the water bath and bake for 2 hours. Turn off the oven, open the door for 1 minute, then close it and let the cheesecake rest inside for 30 minutes.
7. Cool and Chill: Remove the cheesecake from the water bath and refrigerate for at least 6 hours (or overnight for best results) before serving.
8. Unmold the Cheesecake: Dip the cake pan in hot water for 15 seconds, then run a small offset spatula around the edges to loosen. Cover the top with wax paper, place a plate over it, and carefully flip the cheesecake out. Remove the parchment, place a serving plate on the base, and flip back.
9. Slice and Serve: Dip a sharp knife in hot water and wipe dry between slices for clean cuts. Serve chilled.
10. Storage: Cover and refrigerate for up to 1 week.

Notes

• Use Room Temperature Ingredients : Make sure the cream cheese and eggs are at room temperature before mixing. This helps create a smooth, lump-free batter.
• Don’t Overmix the Batter : Once you add the eggs, mix just until combined. Overmixing can add too much air, leading to cracks in your cheesecake.
• Wrap Your Pan for a Leak-Free Water Bath : If using a springform pan, wrap the bottom tightly with foil to prevent water from seeping in during baking.
• Let It Cool Slowly : After baking, turn off the oven and let the cheesecake sit inside with the door slightly open for 30 minutes. This prevents sudden temperature changes that cause cracks.
• Chill for the Best Texture : For the creamiest cheesecake, refrigerate for at least 6 hours (or overnight). This helps the flavors blend and gives the perfect, firm texture.

Keywords:Alton Brown Pumpkin Cheesecake

Recipe Ingredients:

• 16 tablespoons (2 sticks) unsalted butter
• 12 ounces bread flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 2 ounces granulated sugar
• 8 ounces light brown sugar
• 1 large egg
• 1 large egg yolk
• 2 tablespoons whole milk
• 1 1/2 teaspoons vanilla extract
• 12 ounces semisweet chocolate chips

How To Make The Chewy Chocolate Chip Cookie?

1. Preheat the oven & prepare baking trays: Preheat your oven to 190°C (375°F). Line four baking trays with parchment paper and set them aside.
2. Melt the butter: In a small saucepan over low heat, melt the butter. Once melted, remove from heat and let it cool slightly.
3. Mix the dry ingredients: Sift together the bread flour, salt, and baking soda onto a plate or parchment paper for easy pouring.
4. Cream the butter & sugars: In a stand mixer fitted with the paddle attachment, combine the melted butter, granulated sugar, and brown sugar. Beat on medium speed for 2 minutes until well combined.
5. Prepare the wet ingredients: In a separate bowl, whisk together the egg, egg yolk, milk, and vanilla extract until smooth.
6. Incorporate the wet ingredients: Reduce the mixer speed to low and slowly pour the egg mixture into the butter-sugar mixture. Mix until fully combined (about 30 seconds).
7. Add the dry ingredients: Gradually add the flour mixture, mixing on low speed until just combined. Scrape down the sides of the bowl as needed.
8. Stir in the chocolate chips & chill the dough: Fold in the chocolate chips using a spatula. Cover the dough and chill for 1 hour.
9. Scoop & arrange the cookies: Using a cookie scoop or a spoon, portion the dough into 45g (1 ½-ounce) balls and place six cookies per tray (leaving space for spreading).
10. Bake the cookies: Bake two trays at a time for 15 minutes, rotating them halfway through baking for even cooking.
11. Cool & enjoy: Remove the trays from the oven and slide the parchment paper with cookies onto a cooling rack. Allow them to cool for at least 5 minutes before enjoying

Recipe Tips:

• Use bread flour for the best chewiness : Regular flour works, but bread flour gives these cookies their signature chewy texture.
• Melt the butter but let it cool : Hot butter can cause the dough to become greasy. Let it cool slightly before mixing.
• Chill the dough for at least 1 hour : This helps the cookies hold their shape and develop better flavor.
• Weigh your ingredients : For the most accurate results, use a kitchen scale instead of measuring cups, especially for the flour.
• Don’t overbake : The cookies might look soft when they come out, but they will continue cooking as they cool on the tray.

How To Store Leftovers?

• Refrigerate: Let the cookies cool completely, then store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. If refrigerating, bring them to room temperature before eating for the best texture.
• Freeze: Place the baked cookies in a freezer-safe bag or container, separating layers with parchment paper. Freeze for up to 3 months.

Nutrition Facts

• Calories: 228​
• Total Fat: 12.4g​
• Saturated Fat: 7.9g​
• Cholesterol: 40mg​
• Sodium: 221mg​
• Potassium: 82mg​
• Total Carbohydrate: 26.9g​
• Dietary Fiber: 0.8g​
• Sugars: 16.8g​
• Protein: 2.8g​

Check out More Recipes:

• Alton Brown Crepes
• Alton Brown Creme Brûlée
• Alton Brown Brown Rice Crispy Bars
• Alton Brown Blueberry Buckle

Alton Brown The Chewy Chocolate Chip Cookie

Author: Hamdi Saidani Cooking Method:Baking Cuisine:British Courses:Dessert Recipe Keys: A Alton Brown The Chewy Chocolate Chip Cookie

Difficulty:BeginnerPrep time: 20 minutesCook time: 15 minutesTotal time: 35 minutesServings: 24 minutesCalories:228 kcal

Description

This delicious and chewy chocolate chip cookie recipe by Alton Brown is perfect for anyone who loves soft, bakery-style cookies. It’s easy to make, with simple ingredients you likely already have at home. The secret? Melted butter and bread flour for an extra chewy texture! Make them once, and they’ll be your new favorite treat.

Ingredients

• 16 tablespoons (2 sticks) unsalted butter
• 12 ounces bread flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 2 ounces granulated sugar
• 8 ounces light brown sugar
• 1 large egg
• 1 large egg yolk
• 2 tablespoons whole milk
• 1 1/2 teaspoons vanilla extract
• 12 ounces semisweet chocolate chips

Instructions

1. Preheat the oven & prepare baking trays: Preheat your oven to 190°C (375°F). Line four baking trays with parchment paper and set them aside.
2. Melt the butter: In a small saucepan over low heat, melt the butter. Once melted, remove from heat and let it cool slightly.
3. Mix the dry ingredients: Sift together the bread flour, salt, and baking soda onto a plate or parchment paper for easy pouring.
4. Cream the butter & sugars: In a stand mixer fitted with the paddle attachment, combine the melted butter, granulated sugar, and brown sugar. Beat on medium speed for 2 minutes until well combined.
5. Prepare the wet ingredients: In a separate bowl, whisk together the egg, egg yolk, milk, and vanilla extract until smooth.
6. Incorporate the wet ingredients: Reduce the mixer speed to low and slowly pour the egg mixture into the butter-sugar mixture. Mix until fully combined (about 30 seconds).
7. Add the dry ingredients: Gradually add the flour mixture, mixing on low speed until just combined. Scrape down the sides of the bowl as needed.
8. Stir in the chocolate chips & chill the dough: Fold in the chocolate chips using a spatula. Cover the dough and chill for 1 hour.
9. Scoop & arrange the cookies: Using a cookie scoop or a spoon, portion the dough into 45g (1 ½-ounce) balls and place six cookies per tray (leaving space for spreading).
10. Bake the cookies: Bake two trays at a time for 15 minutes, rotating them halfway through baking for even cooking.
12. Cool & enjoy: Remove the trays from the oven and slide the parchment paper with cookies onto a cooling rack. Allow them to cool for at least 5 minutes before enjoying

Notes

• Use bread flour for the best chewiness : Regular flour works, but bread flour gives these cookies their signature chewy texture.
• Melt the butter but let it cool : Hot butter can cause the dough to become greasy. Let it cool slightly before mixing.
• Chill the dough for at least 1 hour : This helps the cookies hold their shape and develop better flavor.
• Weigh your ingredients : For the most accurate results, use a kitchen scale instead of measuring cups, especially for the flour.
• Don’t overbake : The cookies might look soft when they come out, but they will continue cooking as they cool on the tray.

Keywords:Alton Brown The Chewy Chocolate Chip Cookie