Liquids | The Hungry Mouse

Homemade Butter

Monday, March 22, 2010

Making butter at home is surprisingly easy to do. All you need is fresh heavy cream—and maybe a little salt, if you want salted butter. That’s it. (No, really: That’s it.)

Monday, March 8, 2010

I know: When will I stop raving about compound butter? Never, probably. (But I’ll bet you could guess that.) The stuff is just too easy to make—and too…

Monday, February 1, 2010

Now, I like garlic in pretty much all its forms, but roasted garlic has to be one of the best substances on the planet. And making it is one of those ineffable acts of culinary magic.

Monday, January 11, 2010

When it comes to classic French cooking, there are five basic sauces—the so-called “mother” sauces—that provide the foundation for most sauces we know today.

Thursday, December 31, 2009

Italian Coffee with Chocolate Whipped Cream at The Hungry Mouse

So, say I was *actually* mouse-sized. (I’m not saying that I’m NOT, just imagine if I were.) This would be the best hot tub ever.

Saturday, December 5, 2009

Pecan Scotch Compound Butter at The Hungry Mouse

You know how when you go to a fancy steakhouse and your steak comes with a sumptuous hunk of cold, creamy butter on it? And it’s just starting to melt and mingle with the meat’s perfectly charred crust to make a mouthwatering, on-the-spot sauce? Compound butter is like that, but better.

Friday, October 23, 2009

Maple Fireside Nightcap at The Hungry Mouse

With fall well underway, Cocktail Season is in full effect here at The Mouse House. Here are three of our favorite fall drinks—guaranteed to knock that seasonal chill right off.

Thursday, October 15, 2009

I’d like to introduce you to my new favorite milkshake. I can’t take credit for this idea. It’s my version of the Apple Cider Milkshake I had at the Ben & Jerry’s in Salem the other day, while I was waiting for The Angry Chef to pick me up on a rainy day.

Monday, October 5, 2009

Ah, soup weather in New England. The air in Salem is finally turning a little colder, at least in the evenings. There are few things I love more…

Wednesday, July 22, 2009

This is one of the prettiest cocktails you can imagine. Drop a hibiscus flower that’s been preserved in syrup into the bottom of a champagne flute. Fill with…