Recipe Ingredients:

Gyro Meat with Tzatziki Sauce

• 1 medium onion, finely chopped
• 2 pounds ground lamb
• 1 tablespoon finely minced garlic
• 1 tablespoon dried marjoram
• 1 tablespoon dried ground rosemary
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

Tzatziki Sauce

• 16 ounces plain yogurt
• 1 medium cucumber, peeled, seeded, and finely chopped
• Pinch kosher salt
• 4 cloves garlic, finely minced
• 1 tablespoon olive oil
• 2 teaspoons red wine vinegar
• 5 to 6 mint leaves, finely minced

How To Make Gyro Meat With Tzatziki Sauce?

1. Prep the onion for the gyro meat: Add the chopped onion to a food processor and pulse for 10–15 seconds until finely minced. Tip the onion into a clean tea towel, wrap it up, and squeeze out as much liquid as you can. Discard the liquid and return the onion to the food processor.
2. Blend the meat mixture: Add the ground lamb, garlic, marjoram, rosemary, salt, and pepper to the onion. Process for about 1 minute, until you have a thick, smooth paste. Scrape down the sides as needed.
3. Oven method (for a meatloaf-style gyro): Preheat your oven to 160°C / 325°F. Pack the meat mixture into a loaf tin, pressing it firmly into the corners. Set the loaf tin into a larger roasting tray and pour in hot water to create a water bath. Bake for 60–75 minutes, or until the internal temperature reaches 74–77°C / 165–170°F. Drain off excess fat and set the tin on a wire rack.
4. Press and finish: For the best texture, place a foil-wrapped brick or other heavy object on top of the meat and let it sit for 15–20 minutes until it reaches 79°C / 175°F internally. This step helps compress the meat into that signature gyro texture. Then slice thinly for serving.
5. Rotisserie method (for an authentic finish): Shape the meat into a tight loaf and wrap it in plastic wrap, rolling to eliminate air pockets. Twist the ends to seal, then chill in the fridge for at least 2 hours, or overnight.
6. Cook on the grill: Preheat your grill to high. Slide the firmed-up meat loaf onto a rotisserie skewer. Place a double layer of foil underneath to catch drippings. Grill on high for 15 minutes, then reduce to medium and cook for another 20–30 minutes until the meat reaches 74°C / 165°F. Turn off the heat and let it continue spinning for 10–15 minutes, until the internal temp reaches 79°C / 175°F. Slice and serve.
7. Make the tzatziki sauce: Line a sieve or bowl with a clean tea towel, spoon in the yogurt, and let it drain in the fridge for 2 hours to thicken.
8. Prep the cucumber: Wrap the chopped cucumber in a tea towel and squeeze out any excess liquid. This keeps the sauce from going watery.
9. Mix it all together: In a bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Stir well. Taste and adjust seasoning if needed. Keep chilled in an airtight container for up to 1 week.

Recipe Tips:

• Squeeze out the onion juice well : This keeps the meat from being too wet and helps it hold together better. Don’t skip this step!
• Blend the meat into a smooth paste : Processing the mixture into a fine paste gives the gyro its classic dense, sliceable texture.
• Chill the meat before cooking : Letting the shaped meat rest in the fridge makes it firmer and easier to slice cleanly after cooking.
• Use a meat thermometer : Cooking to the right internal temperature (165–175°F / 74–79°C) ensures the meat is fully cooked and juicy.
• Strain the yogurt and cucumber for tzatziki : Removing excess water gives you a thick, creamy sauce that won’t turn runny.

How To Store Leftovers?

• Refrigerate: Let the leftover gyro meat and tzatziki sauce cool to room temperature. Store the meat in an airtight container in the fridge for up to 4 days. Keep the tzatziki in a separate sealed container for the same time.
• Freeze: Let the cooked gyro meat cool completely, then wrap it tightly or store it in a freezer-safe container. Freeze for up to 2 months.

Nutrition Facts

• Calories: 234
• Total Fat: 15.0g
• Saturated Fat: 4.1g
• Cholesterol: 0mg
• Sodium: 4mg
• Potassium: 197mg
• Total Carbohydrate: 23g
• Dietary Fiber: 3.5g
• Sugars: 13g
• Protein: 4.8g

Check out More Recipes:

• Alton Brown Chips and Fish
• Alton Brown Skirt Steak
• Alton Brown Eggplant Steaks
• Alton Brown Eggplant Pasta

Alton Brown Gyro Meat With Tzatziki Sauce

Author: Hamdi Saidani Cooking Method:Baking Cuisine:Mediterranean Courses:Main Recipe Keys: A Alton Brown Gyro Meat With Tzatziki Sauce

Difficulty:BeginnerPrep time: 20 minutesCook time:1 hour 15 minutesTotal time:1 hour 35 minutesServings: 6 minutesCalories:459 kcal

Description

This delicious homemade gyro meat with creamy tzatziki sauce is an easy, flavorful dinner inspired by Alton Brown. It’s a quick and satisfying meal that’s perfect for weeknights and made with simple, everyday ingredients. Serve it in warm pita with your favorite toppings for a tasty twist on takeout—no rotisserie needed!

Ingredients

Gyro Meat with Tzatziki Sauce

• 1 medium onion, finely chopped
• 2 pounds ground lamb
• 1 tablespoon finely minced garlic
• 1 tablespoon dried marjoram
• 1 tablespoon dried ground rosemary
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

Tzatziki Sauce

• 16 ounces plain yogurt
• 1 medium cucumber, peeled, seeded, and finely chopped
• Pinch kosher salt
• 4 cloves garlic, finely minced
• 1 tablespoon olive oil
• 2 teaspoons red wine vinegar
• 5 to 6 mint leaves, finely minced

Instructions

1. Prep the onion for the gyro meat: Add the chopped onion to a food processor and pulse for 10–15 seconds until finely minced. Tip the onion into a clean tea towel, wrap it up, and squeeze out as much liquid as you can. Discard the liquid and return the onion to the food processor.
2. Blend the meat mixture: Add the ground lamb, garlic, marjoram, rosemary, salt, and pepper to the onion. Process for about 1 minute, until you have a thick, smooth paste. Scrape down the sides as needed.
3. Oven method (for a meatloaf-style gyro): Preheat your oven to 160°C / 325°F. Pack the meat mixture into a loaf tin, pressing it firmly into the corners. Set the loaf tin into a larger roasting tray and pour in hot water to create a water bath. Bake for 60–75 minutes, or until the internal temperature reaches 74–77°C / 165–170°F. Drain off excess fat and set the tin on a wire rack.
4. Press and finish: For the best texture, place a foil-wrapped brick or other heavy object on top of the meat and let it sit for 15–20 minutes until it reaches 79°C / 175°F internally. This step helps compress the meat into that signature gyro texture. Then slice thinly for serving.
5. Rotisserie method (for an authentic finish): Shape the meat into a tight loaf and wrap it in plastic wrap, rolling to eliminate air pockets. Twist the ends to seal, then chill in the fridge for at least 2 hours, or overnight.
6. Cook on the grill: Preheat your grill to high. Slide the firmed-up meat loaf onto a rotisserie skewer. Place a double layer of foil underneath to catch drippings. Grill on high for 15 minutes, then reduce to medium and cook for another 20–30 minutes until the meat reaches 74°C / 165°F. Turn off the heat and let it continue spinning for 10–15 minutes, until the internal temp reaches 79°C / 175°F. Slice and serve.
7. Make the tzatziki sauce: Line a sieve or bowl with a clean tea towel, spoon in the yogurt, and let it drain in the fridge for 2 hours to thicken.
8. Prep the cucumber: Wrap the chopped cucumber in a tea towel and squeeze out any excess liquid. This keeps the sauce from going watery.
9. Mix it all together: In a bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Stir well. Taste and adjust seasoning if needed. Keep chilled in an airtight container for up to 1 week.

Notes

• Squeeze out the onion juice well : This keeps the meat from being too wet and helps it hold together better. Don’t skip this step!
• Blend the meat into a smooth paste : Processing the mixture into a fine paste gives the gyro its classic dense, sliceable texture.
• Chill the meat before cooking : Letting the shaped meat rest in the fridge makes it firmer and easier to slice cleanly after cooking.
• Use a meat thermometer : Cooking to the right internal temperature (165–175°F / 74–79°C) ensures the meat is fully cooked and juicy.
• Strain the yogurt and cucumber for tzatziki : Removing excess water gives you a thick, creamy sauce that won’t turn runny.

Keywords:Alton Brown Gyro Meat With Tzatziki Sauce

Recipe Ingredients:

• 2 3/4 cups old-fashioned rolled oats
• 1 cup slivered almonds
• 3/4 cup pecan halves, roughly chopped
• 6 tablespoons light brown sugar
• 6 tablespoons pumpkin seeds
• 9 tablespoons unsweetened shredded coconut
• 2 tablespoons flaxseed meal
• 1/4 cup dark maple syrup
• 2 tablespoons coconut oil, melted
• 2 tablespoons grapeseed oil
• 1/2 teaspoon kosher salt
• 6 tablespoons dried cranberries, or other dried fruit (optional)
• 5 tablespoons dried blueberries, or other dried fruit (optional)

How To Make Granola: Reloaded?

1. Preheat the oven: Set your oven to 120°C / 250°F and move the rack to the middle position.
2. Mix the dry ingredients: In a large bowl, combine the oats, almonds, pecans, brown sugar, pumpkin seeds, shredded coconut, and flaxseed meal.
3. Whisk the wet ingredients: In a separate smaller bowl, whisk together the maple syrup, melted coconut oil, grapeseed oil, and salt until well combined.
4. Combine everything: Pour the wet mixture over the dry ingredients and mix thoroughly—hands work best here to coat everything evenly.
5. Bake the granola: Spread the mixture evenly onto a half-sheet pan or large rimmed baking tray. Bake for 2 hours, stirring every 15 minutes so it browns evenly.
6. Cool it down: Once golden and crisp, transfer the granola back into the large bowl to cool completely.
7. Add fruit (optional): Stir in dried cranberries and blueberries once the granola is cool.

Recipe Tips:

• Stir often while baking: Stirring every 15 minutes helps the granola bake evenly and keeps it from burning at the edges.
• Use a rimmed baking tray: A tray with sides prevents spillage and makes stirring easier during baking.
• Mix with your hands: Hands coat the oats and nuts more evenly with the syrup and oil than a spoon does.
• Cool completely before adding dried fruit: Adding fruit too early makes it chewy and sticky from the heat.
• Store in a dry place: Moisture can make granola go soft or stale—always store it in an airtight container.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover granola cool until it reaches room temperature. Then, transfer it to an airtight container and refrigerate for up to 3 weeks to keep it extra fresh.
• Freeze: Let the granola cool completely, then place it in a freezer-safe container or zip bag. Freeze for up to 3 months. Thaw at room temperature before serving—no reheating needed.

Nutrition Facts

• Calories: 234
• Total Fat: 15.0g
• Saturated Fat: 4.1g
• Cholesterol: 0mg
• Sodium: 4mg
• Potassium: 197mg
• Total Carbohydrate: 23g
• Dietary Fiber: 3.5g
• Sugars: 13g
• Protein: 4.8g

Check out More Recipes:

• Alton Brown Granola Bars
• Alton Brown Granola Recipe
• Alton Brown French Toast

Alton Brown Granola: Reloaded

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Breakfast Recipe Keys: A Alton Brown Granola: Reloaded

Difficulty:BeginnerPrep time: 10 minutesCook time:2 hours Total time:2 hours 10 minutesServings: 15 minutesCalories:234 kcal

Description

This delicious granola recipe from Alton Brown is a slow-baked, crunchy treat that’s perfect for easy breakfasts or healthy snacking. It’s packed with oats, nuts, and seeds, and sweetened with real maple syrup. You can swap in your favorite dried fruits or nuts, making it a flexible, pantry-friendly recipe that keeps well for weeks.

Ingredients

• 2 3/4 cups old-fashioned rolled oats
• 1 cup slivered almonds
• 3/4 cup pecan halves, roughly chopped
• 6 tablespoons light brown sugar
• 6 tablespoons pumpkin seeds
• 9 tablespoons unsweetened shredded coconut
• 2 tablespoons flaxseed meal
• 1/4 cup dark maple syrup
• 2 tablespoons coconut oil, melted
• 2 tablespoons grapeseed oil
• 1/2 teaspoon kosher salt
• 6 tablespoons dried cranberries, or other dried fruit (optional)
• 5 tablespoons dried blueberries, or other dried fruit (optional)

Instructions

1. Preheat the oven: Set your oven to 120°C / 250°F and move the rack to the middle position.
2. Mix the dry ingredients: In a large bowl, combine the oats, almonds, pecans, brown sugar, pumpkin seeds, shredded coconut, and flaxseed meal.
3. Whisk the wet ingredients: In a separate smaller bowl, whisk together the maple syrup, melted coconut oil, grapeseed oil, and salt until well combined.
4. Combine everything: Pour the wet mixture over the dry ingredients and mix thoroughly—hands work best here to coat everything evenly.
5. Bake the granola: Spread the mixture evenly onto a half-sheet pan or large rimmed baking tray. Bake for 2 hours, stirring every 15 minutes so it browns evenly.
6. Cool it down: Once golden and crisp, transfer the granola back into the large bowl to cool completely.
7. Add fruit (optional): Stir in dried cranberries and blueberries once the granola is cool.

Notes

• Stir often while baking: Stirring every 15 minutes helps the granola bake evenly and keeps it from burning at the edges.
• Use a rimmed baking tray: A tray with sides prevents spillage and makes stirring easier during baking.
• Mix with your hands: Hands coat the oats and nuts more evenly with the syrup and oil than a spoon does.
• Cool completely before adding dried fruit: Adding fruit too early makes it chewy and sticky from the heat.
• Store in a dry place: Moisture can make granola go soft or stale—always store it in an airtight container.

Keywords:Alton Brown Granola: Reloaded

Recipe Ingredients:

• 2 cups old-fashioned rolled oats
• 1/2 cup raw sunflower seeds
• 1 cup sliced almonds
• 1/2 cup wheat germ
• 1/2 cup honey
• 1/4 cup packed dark brown sugar
• 2 tablespoons unsalted butter, plus extra for pan
• 2 teaspoons vanilla extract
• 1/2 teaspoon kosher salt
• 6 1/2 ounces chopped dried fruit, any combination of apricots, cherries, or blueberries

How To Make Granola Bars?

1. Prepare the dish and preheat the oven: Lightly butter an 8 x 11.5 inch (20 x 29 cm) glass baking dish and set aside. Preheat your oven to 180°C / 350°F.
2. Toast the dry mix: Spread the oats, sunflower seeds, almonds, and wheat germ on a baking tray. Toast in the oven for 15 minutes, giving it a gentle stir every 5 minutes to ensure even toasting.
3. Make the syrup base: While the dry mix toasts, combine the honey, brown sugar, butter, vanilla, and salt in a large saucepan (4 to 6 litres/quarts). Place over medium heat and stir until the sugar fully dissolves—this takes about 3 minutes.
4. Combine and mix everything: Once the dry mix is toasted, reduce the oven temperature to 150°C / 300°F. Add the toasted oats mixture and dried fruit straight into the saucepan and stir well until fully coated.
5. Press into the pan and bake: Pour the mixture into the greased baking dish and press down firmly and evenly with a spatula or damp hands. Bake for 25 minutes.
6. Cool and cut into bars: Let the granola slab cool completely in the dish before cutting into squares or bars. This helps them set properly and hold their shape.

Recipe Tips:

• Toast your oats and nuts properly: This step deepens the flavor and helps the bars hold together better. Don’t skip it, and stir halfway to prevent burning.
• Use a large saucepan: Mixing everything in one big pan after toasting saves dishes and keeps the mixture warm and pliable.
• Press firmly into the pan: Use a spatula or damp hands to press the mixture down tightly—this is key to bars that hold their shape.
• Cool completely before cutting: Warm bars will fall apart. Letting them cool helps them firm up into perfect, chewy squares.
• Don’t overbake: The bars continue to set as they cool. Baking too long makes them dry and crumbly.

How To Store Leftovers?

• Refrigerate: First, let the leftover granola bars cool completely to room temperature. Then, place them in an airtight container and refrigerate for up to 10 days.
• Freeze: Let the bars cool fully, then wrap them individually or layer with parchment paper in a freezer-safe container. Freeze for up to 2 months. Thaw at room temperature for about 30–60 minutes before eating—no reheating needed.

Nutrition Facts

• Calories: 243
• Total Fat: 9.8g
• Saturated Fat: 2.0g
• Cholesterol: 5mg
• Sodium: 4mg
• Potassium: 254mg
• Total Carbohydrate: 37g
• Dietary Fiber: 3.3g
• Sugars: 25g
• Protein: 5.5g

Check out More Recipes:

• Alton Brown Granola Recipe
• Alton Brown Homemade Peanut Butter
• Alton Brown French Toast

Alton Brown Granola Bars

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Snack Recipe Keys: A Alton Brown Granola Bars

Difficulty:BeginnerPrep time: 10 minutesCook time: 25 minutesTotal time: 35 minutesServings: 12 minutesCalories:243 kcal

Description

This easy granola bar recipe from Alton Brown is a quick and nutritious snack you can whip up with pantry staples. It’s chewy, slightly sweet, and packed with toasted oats, nuts, and dried fruit. You can easily mix in whatever you have on hand—making it perfect for flexible, everyday snacking.

Ingredients

• 2 cups old-fashioned rolled oats
• 1/2 cup raw sunflower seeds
• 1 cup sliced almonds
• 1/2 cup wheat germ
• 1/2 cup honey
• 1/4 cup packed dark brown sugar
• 2 tablespoons unsalted butter, plus extra for pan
• 2 teaspoons vanilla extract
• 1/2 teaspoon kosher salt
• 6 1/2 ounces chopped dried fruit, any combination of apricots, cherries, or blueberries

Instructions

1. Prepare the dish and preheat the oven: Lightly butter an 8 x 11.5 inch (20 x 29 cm) glass baking dish and set aside. Preheat your oven to 180°C / 350°F.
2. Toast the dry mix: Spread the oats, sunflower seeds, almonds, and wheat germ on a baking tray. Toast in the oven for 15 minutes, giving it a gentle stir every 5 minutes to ensure even toasting.
3. Make the syrup base: While the dry mix toasts, combine the honey, brown sugar, butter, vanilla, and salt in a large saucepan (4 to 6 litres/quarts). Place over medium heat and stir until the sugar fully dissolves—this takes about 3 minutes.
4. Combine and mix everything: Once the dry mix is toasted, reduce the oven temperature to 150°C / 300°F. Add the toasted oats mixture and dried fruit straight into the saucepan and stir well until fully coated.
5. Press into the pan and bake: Pour the mixture into the greased baking dish and press down firmly and evenly with a spatula or damp hands. Bake for 25 minutes.
6. Cool and cut into bars: Let the granola slab cool completely in the dish before cutting into squares or bars. This helps them set properly and hold their shape.

Notes

• Toast your oats and nuts properly: This step deepens the flavor and helps the bars hold together better. Don’t skip it, and stir halfway to prevent burning.
• Use a large saucepan: Mixing everything in one big pan after toasting saves dishes and keeps the mixture warm and pliable.
• Press firmly into the pan: Use a spatula or damp hands to press the mixture down tightly—this is key to bars that hold their shape.
• Cool completely before cutting: Warm bars will fall apart. Letting them cool helps them firm up into perfect, chewy squares.
• Don’t overbake: The bars continue to set as they cool. Baking too long makes them dry and crumbly.

Keywords:Alton Brown Granola Bars

Recipe Ingredients:

• 3 cups rolled oats
• 1 cup slivered almonds
• 1 cup cashews
• 3/4 cup shredded sweet coconut
• 1/4 cup plus 2 tablespoons dark brown sugar
• 1/4 cup plus 2 tablespoons maple syrup
• 1/4 cup vegetable oil
• 3/4 teaspoon salt
• 1 cup raisins

How To Make Granola Recipe?

1. Preheat the oven: Set your oven to 120°C / 250°F and position the rack in the middle.
2. Mix the dry ingredients: In a large bowl, combine the oats, almonds, cashews, shredded coconut, brown sugar, and salt.
3. Add the wet ingredients: Pour the maple syrup and oil into a measuring jug or plunger cup, then add to the dry mix. Stir well until everything is coated.
4. Bake the granola: Spread the mixture evenly onto a large baking sheet (ideally a half sheet pan). Bake for 1 hour and 15 minutes, stirring every 15 minutes for even browning.
5. Cool and finish: Remove the pan from the oven and let the granola cool in a large bowl for about 30 minutes. Once cool, stir in the raisins until evenly distributed.
6. Store and enjoy: Transfer to an airtight container. Your granola will keep fresh for up to 2 weeks at room temperature.

Recipe Tips:

• Use rolled oats, not instant oats: Rolled oats keep their shape and crunch better during baking.
• Stir every 15 minutes: This helps the granola toast evenly and prevents burning around the edges.
• Cool completely before adding raisins: If you add them while hot, they can turn chewy or burn.
• Press the granola lightly for clusters: If you like chunky granola, gently press it down before baking.
• Store in a truly airtight container: This keeps the granola crisp and fresh for up to 2 weeks.

How To Store Leftovers?

• Refrigerate: Let the granola cool completely to room temperature before storing. Transfer it to an airtight container and keep it in the fridge if your kitchen is very warm or humid. It will stay fresh and crunchy for up to 2 weeks.
• Freeze: Granola can be frozen for up to 3 months. After it cools, place it in a freezer-safe bag or container. To use, let it thaw at room temperature—no reheating needed. Granola is best enjoyed as-is once thawed.

Nutrition Facts

• Calories: 383
• Total Fat: 19g
• Saturated Fat: 4.5g
• Cholesterol: 0mg
• Sodium: 7.9mg
• Potassium: 190mg
• Total Carbohydrate: 48.1g
• Dietary Fiber: 3.7g
• Sugars: 26.3g
• Protein: 6.9g

Check out More Recipes:

• Alton Brown Free Range Fruitcake
• Alton Brown Pecan Sticky Bun French Toast
• Alton Brown French Toast
• Alton Brown Overnight Cinnamon Rolls

Alton Brown Granola Recipe

Author: Hamdi Saidani Cooking Method:Baking Cuisine:British Courses:Breakfast Recipe Keys: A Alton Brown Granola Recipe

Difficulty:BeginnerPrep time: 10 minutesCook time:1 hour 15 minutesTotal time:1 hour 25 minutesServings: 10 minutesCalories:383 kcal

Description

This delicious homemade granola recipe from Alton Brown is quick, simple, and perfect for breakfast or snacking. It’s packed with crunchy oats, nuts, and sweet raisins—and you can use ingredients you already have in the cupboard. The best part? It bakes up golden and evenly toasted with very little effort.

Ingredients

• 3 cups rolled oats
• 1 cup slivered almonds
• 1 cup cashews
• 3/4 cup shredded sweet coconut
• 1/4 cup plus 2 tablespoons dark brown sugar
• 1/4 cup plus 2 tablespoons maple syrup
• 1/4 cup vegetable oil
• 3/4 teaspoon salt
• 1 cup raisins

Instructions

1. Preheat the oven: Set your oven to 120°C / 250°F and position the rack in the middle.
2. Mix the dry ingredients: In a large bowl, combine the oats, almonds, cashews, shredded coconut, brown sugar, and salt.
3. Add the wet ingredients: Pour the maple syrup and oil into a measuring jug or plunger cup, then add to the dry mix. Stir well until everything is coated.
4. Bake the granola: Spread the mixture evenly onto a large baking sheet (ideally a half sheet pan). Bake for 1 hour and 15 minutes, stirring every 15 minutes for even browning.
5. Cool and finish: Remove the pan from the oven and let the granola cool in a large bowl for about 30 minutes. Once cool, stir in the raisins until evenly distributed.
6. Store and enjoy: Transfer to an airtight container. Your granola will keep fresh for up to 2 weeks at room temperature.

Notes

• Use rolled oats, not instant oats: Rolled oats keep their shape and crunch better during baking.
• Stir every 15 minutes: This helps the granola toast evenly and prevents burning around the edges.
• Cool completely before adding raisins: If you add them while hot, they can turn chewy or burn.
• Press the granola lightly for clusters: If you like chunky granola, gently press it down before baking.
• Store in a truly airtight container: This keeps the granola crisp and fresh for up to 2 weeks.

Keywords:Alton Brown Granola Recipe

Recipe Ingredients:

• 1 clove garlic, peeled and halved
• 1 cup acidic white wine, such as sauvignon blanc
• 2 tablespoons fruit-based brandy, such as applejack
• 1 tablespoon freshly squeezed lemon juice
• 2 1/2 cups grated Emmenthaler cheese
• 2 cups grated Gruyere cheese
• 1 cup grated Gouda cheese
• 1 tablespoon cornstarch
• 1/4 teaspoon freshly ground white pepper
• 1/2 teaspoon prepared horseradish
• Bread, for serving

How To Make Fondue Recipe?

1. Rub the pot with garlic: Cut the garlic clove in half and rub it all over the inside of a small Dutch oven or heavy saucepan (about 2-litre / 2-quart size). This adds subtle aroma.
2. Warm the liquids: Add the wine, brandy, and lemon juice to the pot. Place over medium heat and warm until it reaches 57°C / 135°F, or just starts to steam—don’t let it boil.
3. Toss the cheese with starch: In a large bowl, combine the grated Emmenthaler, Gruyère, and Gouda. Sprinkle with cornstarch and white pepper, then toss until evenly coated.
4. Stir in the cheese gradually: Once the liquid is hot, reduce heat slightly. Add the cheese mixture a handful at a time, stirring gently with a spatula. Wait until mostly melted before adding more.
5. Whisk until smooth and glossy: When all the cheese is in, raise the heat just a bit and switch to a whisk. Stir constantly until the fondue becomes smooth, lightens in colour, and flows easily.
6. Add horseradish and finish: Whisk in the horseradish and continue stirring for another 5 minutes. The fondue is ready when it ribbons off the whisk and coils on the surface before sinking.
7.  Serve hot with bread: Remove from heat, cover, and bring to the table. Serve warm with toasted bread cubes or torn pieces of sourdough, challah, or pumpernickel.

Recipe Tips

• Use cheese at room temperature : Cold cheese melts unevenly and can make the fondue lumpy. Take it out of the fridge at least 30 minutes before starting.
• Grate the cheese finely : Fine shreds melt faster and smoother. Avoid chunks or thick slices—they’ll clump and take longer to blend.
• Don’t let the wine boil : Boiling can cause the cheese to separate. Heat it gently until just steaming (about 135°F / 57°C).
• Add cheese slowly : Always stir in a handful at a time. Let each batch melt almost fully before adding the next for a smooth, creamy texture.
• Whisk until it ribbons : The fondue is ready when it falls off the whisk in a ribbon and coils on the surface before sinking. That’s your sign it’s perfectly melted and ready to serve.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover cheese fondue cool completely to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days.
• Reheat: Place the fondue in a microwave-safe bowl. Heat on medium power in 30-second bursts, stirring in between, until smooth and fully warmed through.

Nutrition Facts

• Calories: 253.5 kcal​
• Total Fat: 13.47 g​
• Saturated Fat: 8.72 g​
• Cholesterol: 45 mg​
• Sodium: 132 mg​
• Potassium: 105 mg​
• Total Carbohydrate: 3.77 g​
• Dietary Fiber: 0 g​
• Sugars: Data not specified​
• Protein: 14.23 g

Check out More Recipes:

• Alton Brown Deep-Fried Pickles
• Alton Brown 5-Pepper Deviled Eggs
• Alton Brown Toaster Oven Chicken Wings

Alton Brown Fondue Recipe

Author: Hamdi Saidani Cooking Method: Cuisine:Swiss Courses:Appetizer Recipe Keys: A Alton Brown Fondue Recipe

Difficulty:BeginnerPrep time: 10 minutesCook time: 15 minutesTotal time: 25 minutesServings: 6 minutesCalories:253 kcal

Description

This delicious cheese fondue from Alton Brown is a quick and creamy dish perfect for sharing. It’s easy to make with everyday cheeses like Gouda and Gruyère, and you can swap in what you have on hand. A splash of brandy and a touch of horseradish give it a rich, irresistible twist.

Ingredients

• 1 clove garlic, peeled and halved
• 1 cup acidic white wine, such as sauvignon blanc
• 2 tablespoons fruit-based brandy, such as applejack
• 1 tablespoon freshly squeezed lemon juice
• 2 1/2 cups grated Emmenthaler cheese
• 2 cups grated Gruyere cheese
• 1 cup grated Gouda cheese
• 1 tablespoon cornstarch
• 1/4 teaspoon freshly ground white pepper
• 1/2 teaspoon prepared horseradish
• Bread, for serving

Instructions

1. Rub the pot with garlic: Cut the garlic clove in half and rub it all over the inside of a small Dutch oven or heavy saucepan (about 2-litre / 2-quart size). This adds subtle aroma.
2. Warm the liquids: Add the wine, brandy, and lemon juice to the pot. Place over medium heat and warm until it reaches 57°C / 135°F, or just starts to steam—don’t let it boil.
3. Toss the cheese with starch: In a large bowl, combine the grated Emmenthaler, Gruyère, and Gouda. Sprinkle with cornstarch and white pepper, then toss until evenly coated.
4. Stir in the cheese gradually: Once the liquid is hot, reduce heat slightly. Add the cheese mixture a handful at a time, stirring gently with a spatula. Wait until mostly melted before adding more.
5. Whisk until smooth and glossy: When all the cheese is in, raise the heat just a bit and switch to a whisk. Stir constantly until the fondue becomes smooth, lightens in colour, and flows easily.
6. Add horseradish and finish: Whisk in the horseradish and continue stirring for another 5 minutes. The fondue is ready when it ribbons off the whisk and coils on the surface before sinking.
7.  Serve hot with bread: Remove from heat, cover, and bring to the table. Serve warm with toasted bread cubes or torn pieces of sourdough, challah, or pumpernickel.

Notes

• Use cheese at room temperature : Cold cheese melts unevenly and can make the fondue lumpy. Take it out of the fridge at least 30 minutes before starting.
• Grate the cheese finely : Fine shreds melt faster and smoother. Avoid chunks or thick slices—they’ll clump and take longer to blend.
• Don’t let the wine boil : Boiling can cause the cheese to separate. Heat it gently until just steaming (about 135°F / 57°C).
• Add cheese slowly : Always stir in a handful at a time. Let each batch melt almost fully before adding the next for a smooth, creamy texture.
• Whisk until it ribbons : The fondue is ready when it falls off the whisk in a ribbon and coils on the surface before sinking. That’s your sign it’s perfectly melted and ready to serve.

Keywords:Alton Brown Fondue Recipe

Recipe Ingredients:

For the Chips

• 2 large (12-ounce) Russet potatoes, scrubbed  and rinsed
• Kosher salt, whizzed in a food processor

For the Fish

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• Dash Old Bay seasoning
• 1 cup brown beer, cold
• 3 quarts safflower oil
• 1 1/2 pounds firm-fleshed white fish (cod, pollock, haddock, or halibut), cut into 1-ounce strips
• Cornstarch, for dredging
• Malt vinegar, for serving

How To Make Chips and Fish?

1. Preheat the oven: Set your oven to 95°C / 200°F to keep everything warm as you fry.
2. Cut the potatoes: Slice the potatoes into thick chips using a mandoline or fry cutter, then place them immediately in a large bowl of cold water to prevent discoloration.
3. Make the batter: In a medium bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay. Slowly pour in the cold beer, whisking until the batter is smooth. Refrigerate for 15–60 minutes.
4. Heat the oil: Pour the oil into a deep Dutch oven or heavy pot and heat over high until it reaches 160°C / 320°F.
5. Dry the potatoes: Drain the chips thoroughly and use a salad spinner or clean tea towel to remove as much moisture as possible.
6. First fry (blanch the chips): Working in batches, fry the chips for 2–3 minutes until soft and pale. Remove with a spider or slotted spoon to a wire rack set over a paper towel-lined tray.
7. Prep the fish: While the oil heats to 175°C / 350°F, dredge the fish strips in cornstarch, shaking off any excess.
8. Fry the fish: Dip each piece into the chilled batter and gently lower it into the hot oil. Don’t overcrowd the pot. Turn once the batter sets, and cook until golden brown and crisp, about 2 minutes total. Transfer to a wire rack and place in the oven to stay warm.
9. Second fry (crisp the chips): Increase the oil temperature to 190°C / 375°F. Refry the chips in small batches until golden and crunchy, about 2–3 minutes. Drain again on the wire rack.
10. Season and serve: Sprinkle the hot fish and chips with kosher salt and a generous splash of malt vinegar. Best enjoyed fresh and hot!

Recipe Tips:

• Dry the potatoes well before frying: After soaking and draining, use a salad spinner or clean kitchen towel to remove as much water as possible. Wet potatoes won’t crisp up and can make the oil splatter.
• Keep the batter cold: A cold batter makes the fish extra crispy. Chill it in the fridge for at least 15 minutes before using.
• Use a thermometer for the oil: Getting the oil to the right temperature (320°F, 350°F, 375°F) at each stage is key. Too hot or too cold, and the food won’t cook properly.
• Double-fry the chips: The first fry cooks them through, the second makes them golden and crispy. Don’t skip the second fry!
• Let the fried food rest on a rack, not paper towels: This keeps the crust crunchy. Paper towels trap steam and can make things soggy.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover chips and fish cool to room temperature first. Then, place them in an airtight container and refrigerate for up to 2 days.
• Freeze: Let the chips and fish cool completely, then freeze them separately on a baking tray until solid. Transfer to freezer bags or containers and store for up to 2 months.
• Reheat: Preheat the air fryer to 180°C / 350°F. Place the fish and chips in a single layer and heat for 4–6 minutes until crisp and warmed through.

Nutrition Facts

• Calories: 605 kcal​
• Total Fat: 6g​
• Saturated Fat: 1g​
• Cholesterol: 85mg​
• Sodium: 303mg​
• Potassium: 2182mg​
• Total Carbohydrate: 94g​
• Dietary Fiber: 6g​
• Sugars: 2g​
• Protein: 44g

Check out More Recipes:

• Alton Brown Eggplant Steaks
• Alton Brown Eggplant Pasta
• Alton Brown Eggplant Parmesan
• Alton Brown Good Eats Meatloaf

Alton Brown Chips and Fish

Author: Hamdi Saidani Cooking Method:Deep-frying Cuisine:British Courses:Dinner Recipe Keys: C Chips and Fish

Difficulty:BeginnerPrep time: 20 minutesCook time: 30 minutesRest time: 15 minutesTotal time:1 hour 5 minutesServings:6 servingsCalories:605 kcal Best Season:Suitable throughout the year

Description

This delicious fish and chips recipe, inspired by Alton Brown, is a quick and easy way to bring a pub classic to your kitchen. With crispy golden chips and flaky beer-battered fish, it’s the perfect hot meal for any night. You can use everyday pantry staples, and it’s flexible with whatever white fish you have on hand.

Ingredients

For the Chips

• 2 large (12-ounce) Russet potatoes, scrubbed and rinsed
  
• Kosher salt, whizzed in a food processor

For the Fish

• 1 cup all-purpose flour
  
• 1 1/2 teaspoons baking powder
  
• 1 teaspoon kosher salt
  
• 1/4 teaspoon cayenne pepper
  
• Dash Old Bay seasoning
  
• 1 cup brown beer, cold
  
• 3 quarts safflower oil
  
• 1 1/2 pounds firm-fleshed white fish (cod, pollock, haddock, or halibut), cut into 1-ounce strips
  
• Cornstarch, for dredging
  
• Malt vinegar, for serving

Instructions

1. Preheat the oven: Set your oven to 95°C / 200°F to keep everything warm as you fry.
   Cut the potatoes: Slice the potatoes into thick chips using a mandoline or fry cutter, then place them immediately in a large bowl of cold water to prevent discoloration.
   
2. Make the batter: In a medium bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay. Slowly pour in the cold beer, whisking until the batter is smooth. Refrigerate for 15–60 minutes.
   
3. Heat the oil: Pour the oil into a deep Dutch oven or heavy pot and heat over high until it reaches 160°C / 320°F.
   
4. Dry the potatoes: Drain the chips thoroughly and use a salad spinner or clean tea towel to remove as much moisture as possible.
   
5. First fry (blanch the chips): Working in batches, fry the chips for 2–3 minutes until soft and pale. Remove with a spider or slotted spoon to a wire rack set over a paper towel-lined tray.
   
6. Prep the fish: While the oil heats to 175°C / 350°F, dredge the fish strips in cornstarch, shaking off any excess.
   
7. Fry the fish: Dip each piece into the chilled batter and gently lower it into the hot oil. Don’t overcrowd the pot. Turn once the batter sets, and cook until golden brown and crisp, about 2 minutes total. Transfer to a wire rack and place in the oven to stay warm.
   
8. Second fry (crisp the chips): Increase the oil temperature to 190°C / 375°F. Refry the chips in small batches until golden and crunchy, about 2–3 minutes. Drain again on the wire rack.
   
9. Season and serve: Sprinkle the hot fish and chips with kosher salt and a generous splash of malt vinegar. Best enjoyed fresh and hot!

Notes

• Dry the potatoes well before frying: After soaking and draining, use a salad spinner or clean kitchen towel to remove as much water as possible. Wet potatoes won’t crisp up and can make the oil splatter.
  Keep the batter cold: A cold batter makes the fish extra crispy. Chill it in the fridge for at least 15 minutes before using.
  Use a thermometer for the oil: Getting the oil to the right temperature (320°F, 350°F, 375°F) at each stage is key. Too hot or too cold, and the food won’t cook properly.
  Double-fry the chips: The first fry cooks them through, the second makes them golden and crispy. Don’t skip the second fry!
  Let the fried food rest on a rack, not paper towels: This keeps the crust crunchy. Paper towels trap steam and can make things soggy.

Keywords:Alton Brown Chips and Fish

Recipe Ingredients:

• 1/2 cup olive oil
• 1/3 cup soy sauce
• 4 scallions, roughly chopped
• 3 cloves garlic, peeled
• 1/4 cup lime juice
• 1 teaspoon red pepper flakes
• 1 teaspoon ground cumin
• 2 tablespoons dark brown sugar or Mexican brown sugar
• 2 pounds inside skirt steak, cut into 3 equal pieces
• 2 teaspoons kosher salt

How To Make Skirt Steak?

1. Make the marinade: Combine the olive oil, soy sauce, scallions, garlic, lime juice, red pepper flakes, cumin, and sugar in a blender. Blend until smooth.
2. Marinate the steak: Place the skirt steak in a large zip-top bag and pour the marinade over it. Seal the bag, pressing out as much air as possible. Refrigerate for at least 1 hour, or overnight for more flavour.
3. Prep the grill: Light a chimney starter full of natural lump charcoal. Once the coals are white-hot and ashy, spread them evenly in your charcoal grill.
4. Season and sear: Remove the steak from the marinade, pat it dry with paper towels, and sprinkle both sides with kosher salt. Use a blow dryer (optional) to clear excess ash from the coals, then place the steaks directly onto the hot coals. Sear for 1 minute per side.
5. Rest the steak: Immediately wrap the grilled steaks in a double layer of foil and let them rest for 15 minutes to retain juices.
6. Slice and serve: Unwrap the steaks, saving the juices inside the foil. Slice the steak thinly against the grain, return the slices to the foil, and toss with the reserved juices. Serve with grilled peppers and onions if you like.

Recipe Tips:

• Use inside skirt steak, not outside skirt: Inside skirt is thicker and more tender for high-heat grilling.
• Don’t skip the marinade time: Let it sit for at least 1 hour — overnight gives the best flavor.
• Dry the steak well before grilling: Pat it down with paper towels for a better sear.
• Cook directly on coals: It gives that deep smoky crust that makes this recipe special.
• Rest the meat in foil: It traps juices and makes the steak extra tender when you slice it.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover skirt steak cool until it reaches room temperature. Store the slices and juices in an airtight container in the fridge for up to 3 days.
• Freeze: Let the steak cool completely, then transfer it to a freezer-safe bag or container with the juices. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Heat a skillet over medium heat, add a splash of oil or juices, and reheat the steak slices for about 1–2 minutes per side.

Nutrition Facts

• Calories: 795
• Total Fat: 64g
• Saturated Fat: 9g
• Cholesterol: 120mg
• Sodium: 2390mg
• Potassium: 550mg
• Total Carbohydrate: 11g
• Dietary Fiber: 0g
• Sugars: 8g
• Protein: 55g

Check out More Recipes:

• Alton Brown Eggplant Steaks
• lton Brown Good Eats Beef Stew
• Alton Brown Turkey Re-Hash: Reloaded
• Alton Brown Traditional Roast Turkey

Alton Brown Skirt Steak

Author: Hamdi Saidani Cooking Method:Grilling Cuisine:American Courses:Main Recipe Keys: A Alton Brown Skirt Steak

Difficulty:BeginnerPrep time: 10 minutesCook time: 10 minutesTotal time: 20 minutesServings: 4 minutesCalories:795 kcal

Description

This delicious grilled skirt steak recipe from Alton Brown is quick, bold, and packed with flavor. It’s a simple weeknight dinner that feels like a restaurant-style meal. With pantry-friendly ingredients like soy sauce, lime, and garlic, you can make this juicy, smoky steak anytime. The searing technique adds a rich, charred finish.

Ingredients

• 1/2 cup olive oil
• 1/3 cup soy sauce
• 4 scallions, roughly chopped
• 3 cloves garlic, peeled
• 1/4 cup lime juice
• 1 teaspoon red pepper flakes
• 1 teaspoon ground cumin
• 2 tablespoons dark brown sugar or Mexican brown sugar
• 2 pounds inside skirt steak, cut into 3 equal pieces
• 2 teaspoons kosher salt

Instructions

1. Make the marinade: Combine the olive oil, soy sauce, scallions, garlic, lime juice, red pepper flakes, cumin, and sugar in a blender. Blend until smooth.
2. Marinate the steak: Place the skirt steak in a large zip-top bag and pour the marinade over it. Seal the bag, pressing out as much air as possible. Refrigerate for at least 1 hour, or overnight for more flavour.
3. Prep the grill: Light a chimney starter full of natural lump charcoal. Once the coals are white-hot and ashy, spread them evenly in your charcoal grill.
4. Season and sear: Remove the steak from the marinade, pat it dry with paper towels, and sprinkle both sides with kosher salt. Use a blow dryer (optional) to clear excess ash from the coals, then place the steaks directly onto the hot coals. Sear for 1 minute per side.
5. Rest the steak: Immediately wrap the grilled steaks in a double layer of foil and let them rest for 15 minutes to retain juices.
6. Slice and serve: Unwrap the steaks, saving the juices inside the foil. Slice the steak thinly against the grain, return the slices to the foil, and toss with the reserved juices. Serve with grilled peppers and onions if you like.

Notes

• Use inside skirt steak, not outside skirt: Inside skirt is thicker and more tender for high-heat grilling.
• Don’t skip the marinade time: Let it sit for at least 1 hour — overnight gives the best flavor.
• Dry the steak well before grilling: Pat it down with paper towels for a better sear.
• Cook directly on coals: It gives that deep smoky crust that makes this recipe special.
• Rest the meat in foil: It traps juices and makes the steak extra tender when you slice it.

Keywords:Alton Brown Skirt Steak

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:

• 1 cup half and half
• 3 large eggs
• 2 tablespoons honey, warmed in microwave for 20 seconds
• 1/4 teaspoon kosher salt
• 8 (1/2-inch) slices day-old or stale country loaf, brioche, or challah bread
• 4 tablespoons butter
• Crushed Frosted Flakes, for coating, optional

How To Make French Toast?

1. Prepare the Custard: In a medium mixing bowl, whisk together the half-and-half, eggs, honey, and salt until well combined. This can be done the night before—just refrigerate the mixture overnight.
2. Soak the Bread: Pour the custard mixture into a shallow dish or pie pan. Dip each bread slice into the mixture, letting it soak for 30 seconds on each side. Place the soaked bread on a wire rack set over a baking tray and let it rest for 1–2 minutes. If using Frosted Flakes, coat the soaked bread before cooking.
3. Cook the French Toast: Preheat the oven to 190°C / 375°F. In a large frying pan over medium-low heat, melt 1 tbsp of butter. Place two slices of bread into the pan and cook until golden brown, about 1–2 minutes per side. Transfer to a wire rack set over a baking tray. Repeat with the remaining butter and bread slices.
4. Finish in the Oven: Once all slices are browned, place them in the preheated oven for 5 minutes to ensure a crisp outside and a soft, custardy inside.
5. Serve: Enjoy immediately with maple syrup, whipped cream, or fresh fruit.

Recipe Tips:

• Use Day-Old Bread: Fresh bread can become too soggy. Stale bread absorbs the custard without falling apart, giving you the perfect texture.
• Don’t Skip the Resting Time: After soaking, let the bread rest on a wire rack for 1–2 minutes. This helps the custard absorb evenly, preventing sogginess.
• Cook on Medium-Low Heat: High heat burns the outside before the inside is cooked. A lower temperature ensures a golden, crispy crust with a soft center.
• Finish in the Oven: Baking for a few minutes makes the toast crisp on the outside and fully cooked inside—no undercooked, eggy texture!
• Try the Frosted Flakes Coating: For extra crunch, coat the soaked bread in crushed Frosted Flakes before frying. It adds a sweet, crispy layer that makes it even better!

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover French toast cool to room temperature. Store it in an airtight container or wrap it tightly in plastic wrap. Keep it in the fridge for up to 3 days.
• Freeze: Once cooled, place the French toast slices in a single layer on a baking tray and freeze for 1 hour. Then, transfer them to a freezer-safe bag or container, separating layers with parchment paper. Freeze for up to 2 months.
• Reheat: Heat a dry frying pan over medium-low heat. Place the French toast in the pan and cook for 1–2 minutes per side until warm and crispy.

Nutrition Facts

• Calories: 159 kcal​
• Total Fat: 6.13g​
• Saturated Fat: 2g​
• Cholesterol: 88mg​
• Sodium: 251mg​
• Potassium: 95mg​
• Total Carbohydrate: 20.02g​
• Dietary Fiber: 0.9g​
• Sugars: 4.5g​
• Protein: 5.58g

Check out More Recipes:

• Alton Brown Breakfast Egg Salad
• Alton Brown Eggs Benedict
• Alton Brown Dutch Baby Pancake
• Alton Brown Overnight Cinnamon Rolls

Alton Brown French Toast

Author: Hamdi Saidani Cooking Method:Frying Cuisine:American Courses:Breakfast Recipe Keys: A Alton Brown French Toast

Difficulty:BeginnerPrep time: 10 minutesCook time: 25 minutesTotal time: 35 minutesServings: 4 minutesCalories:318 kcal

Description

This delicious French toast recipe from Alton Brown is the perfect balance of crispy and custardy. It’s quick, easy, and made with simple ingredients you likely have at home. The secret? A touch of honey for richness and an optional Frosted Flakes coating for extra crunch. Enjoy it hot with maple syrup, whipped cream, or fresh fruit!

Ingredients

• 1 cup half and half
• 3 large eggs
• 2 tablespoons honey, warmed in microwave for 20 seconds
• 1/4 teaspoon kosher salt
• 8 (1/2-inch) slices day-old or stale country loaf, brioche, or challah bread
• 4 tablespoons butter
• Crushed Frosted Flakes, for coating, optional

Instructions

1. Prepare the Custard: In a medium mixing bowl, whisk together the half-and-half, eggs, honey, and salt until well combined. This can be done the night before—just refrigerate the mixture overnight.
2. Soak the Bread: Pour the custard mixture into a shallow dish or pie pan. Dip each bread slice into the mixture, letting it soak for 30 seconds on each side. Place the soaked bread on a wire rack set over a baking tray and let it rest for 1–2 minutes. If using Frosted Flakes, coat the soaked bread before cooking.
3. Cook the French Toast: Preheat the oven to 190°C / 375°F. In a large frying pan over medium-low heat, melt 1 tbsp of butter. Place two slices of bread into the pan and cook until golden brown, about 1–2 minutes per side. Transfer to a wire rack set over a baking tray. Repeat with the remaining butter and bread slices.
4. Finish in the Oven: Once all slices are browned, place them in the preheated oven for 5 minutes to ensure a crisp outside and a soft, custardy inside.
5. Serve: Enjoy immediately with maple syrup, whipped cream, or fresh fruit.

Notes

• Use Day-Old Bread: Fresh bread can become too soggy. Stale bread absorbs the custard without falling apart, giving you the perfect texture.
• Don’t Skip the Resting Time: After soaking, let the bread rest on a wire rack for 1–2 minutes. This helps the custard absorb evenly, preventing sogginess.
• Cook on Medium-Low Heat: High heat burns the outside before the inside is cooked. A lower temperature ensures a golden, crispy crust with a soft center.
• Finish in the Oven: Baking for a few minutes makes the toast crisp on the outside and fully cooked inside—no undercooked, eggy texture!
• Try the Frosted Flakes Coating: For extra crunch, coat the soaked bread in crushed Frosted Flakes before frying. It adds a sweet, crispy layer that makes it even better!

Keywords:Alton Brown French Toast