This summer, I’m basking in the daily slowness of life without school (even online school was an effort) and experiencing everything that we weren’t able to this past year. Seeing family, meeting friends for drinks, eating out, enjoying museums and parks; it all feels special. Though we’re still wearing masks and maintaining some sense of social distancing, this summer still feels so much different. I feel as if I have at least some of my life back.
To capture my summer mood, I needed a refreshing drink to sip on while enjoying the sunshine. My drink of choice couldn’t be easier: the Cherry Gin Rickey.
What is a Cherry Gin Rickey?
The Gin Rickey is a mixed drink that dates back to the early 19th century in Washington, D.C. It’s a combination of gin, lime juice, club soda, and ice for a tart, sparkling, and light drink. Sometimes simple syrup is added but my twist on this cocktail skips the syrup and uses a high quality maraschino cherry with a splash of cherry juice from the jar.
How to Make a Cherry Gin Rickey?
The Cherry Gin Rickey is made in this order: ice, gin, lime juice, club soda, maraschino cherry juice and finished with a maraschino cherry. It’s so incredibly balanced and refreshing. Perfectly chilled and sippable on a hot day.
Adding ice to the glass beforehand makes for a chilled drink that isn’t too watery. Trust me on this. I used to add the ice last and ended up using at least a quarter more club soda.
Best Ingredients for a Cherry Gin Rickey
Cherries & Cherry Juice – I do recommend buying a high quality maraschino cherry such as from Tillen Farms, which doesn’t include any artificial dyes or flavors. I find them to be perfectly plump, juicy, and fresh tasting. Just to be clear, this is not a sponsored post, I just really like these cherries!
Gin – I love Bombay for its floral notes but London Dry is also a great choice. Out of gin? It should be noted that the original Rickey was actually made with bourbon, so sometimes I replace the gin with an equal amount of Kentucky Straight Bourbon.
Lime juice – It’s best to use freshly squeezed! Lime is one of the main ingredients and there is a significant flavor difference between fresh squeezed and bottled lime juice. If out of fresh limes use lime LaCroix instead of club soda. The lime isn’t as strong but it still works in a pinch.
Club soda – Club soda is carbonated water with mineral additives included. The minerals make the drink slightly saltier than a straight carbonated water (such as LaCroix) that doesn’t include added minerals. I buy whatever I can find on the grocery shelves. Fever-Tree or Schweppes are good options for brand name club soda.
I hope you are out making memories and sipping cocktails in the sun. Cheers to summer!
Cherry Gin Rickey
1 ½ ounces gin
1 lime, divided
4 ounces club soda
1 maraschino cherry
1 splash of cherry juice from the maraschino cherry jar
Fill a rocks glass half full of ice. Cut the lime in half and squeeze one half over the ice. Add gin, club soda, and cherry juice over the ice and stir. Slice the other half lime into rounds for garnish Add the maraschino cherry and enjoy immediately.
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Do you have certain routines that you look forward to every day? For me, it’s after dinnertime. My husband fills the tea pot and sets it on the stove before heading to the pantry. He breaks us each off a square of chocolate to enjoy while we clean up and wait for the whistle of the kettle.
Our tea of choice is Tazo Passion, which is a blend of hibiscus, rose hip, and orange. The chocolate is always dark and usually has a hint of sea salt or a slight crunch of almond. With tea in hand and melted chocolate on the tongue, we head to the living room to catch our breath and reconnect after a busy day.
I’ve long wanted to develop a truffle recipe that blends our love of tea and chocolate but tempering the chocolate for the shell evaded me time and again until recently.
In January, I was given the opportunity to take a course from Learning with Experts and it didn’t take me long to decide which one it would be: The Art of Chocolate Making taught by Paul A.Young. I learned how to make the creamiest ganache, how to temper chocolate, how to make filled chocolates, plus multiple decorating techniques.
Each of the four pre-recorded lessons included a hands-on assignment to practice the skills taught. I was always a little nervous to turn mine in! Once I turned in the assignment, the next lesson was unlocked. Paul always took the time to comment on the assignment with helpful tips and encouraging feedback.
I’ve taken online classes before but none that taught me as many skills as this series did. I’m so excited to be able to share some of the techniques I learned.
Yet maybe you want more than one blog post? I encourage you to check out the class for yourself and make the handmade chocolates you’ve always dreamed of.
What is a Truffle
A chocolate truffle (not the fungi) is a confection consisting of rolled ganache coated with tempered chocolate or cocoa.
How to Make Ganache
Ganache is chocolate mixed with liquid. The high liquid to chocolate ratio keeps the chocolate from seizing and instead creates a soft mousse-like texture. In the class, my instructor Paul, recommended starting with melted chocolate to help ensure a smooth ganache. After it cools and is chilled in the refrigerator, the ganache is rolled into balls to create the center of the truffle.
Tips for Rolling Ganache into Balls
Once chilled, ganache is semi-solid and a little sticky. Paul taught us to dip our fingers in cocoa powder and then roll the ganache in between our fingers. It works perfectly!
How to Temper Dark Chocolate
Two different methods: tabletop and seeding. I’m using the seeding method, which is the best method for tempering small amounts of chocolate. It works by adding tempered chocolate to a bowl of melted chocolate and then stirring continuously. Having a scale to measure the chocolate and an accurate thermometer for reading temperatures is crucial for success. Full instructions are below in the recipe.
Tips for Tempering Chocolate
Use a quality chocolate that tastes good. I like Ghiradelli.
Don’t use chocolate chips. I’m always tempted to substitute but I tried it with chips and it really did not turn out well.
Use a quick read digital thermometer (such as a Thermapen)
Use metal bowls for the best temperature control.
Temper chocolate when you have the time to work uninterrupted from start to finish.
Set a square of parchment next to the bowl and spread a little chocolate on it to check to see if it is tempered.
Stir continuously at a moderate rate.
Working with Tempered Chocolate
In all honesty, this was the hardest part for me. I was always in a rush and thought if I worked quickly enough that I could skip this step. Wrong! By the fourth lesson of the class, I made my peace with the fact that I need to warm the chocolate before using it. The goal is to keep the chocolate between 86℉ and 88℉, but not above 90℉. This temperature range ensures that the chocolate is fluid and won’t set too quickly.
Use a hair dryer or heat gun to gently warm the chocolate for a few seconds.
Place a towel under the bowl to slow the cooling process.
Coating in Tempered Chocolate
For a professional-looking truffle, the trick is to coat the ganache balls in two very thin layers of tempered chocolate. Paul taught us to dip our fingers in the chocolate and roll the ganache in the chocolate on our fingers. The tempered chocolate sets almost immediately and then once coated, start at the beginning and give each a second coat.It really is quite satisfying to see shiny chocolate truffles lined up on a baking sheet.
While these truffles are pretty enough on their own, it’s quite fun adding a little embellishment.Brush edible glitter on the dried chocolate truffle for a pop of color or pipe thin lines over the truffles with the leftover tempered chocolate.
It feels so good to finally have the chocolate skills needed to make my Passion Truffle dreams a reality! Tazo Passion Tea adds a slightly floral flavor to the creamy ganache, perfect for celebrating the beginning of Spring. I love the satisfying crunch that the tempered chocolate shell gives each bite. These bite-sized chocolates are satisfyingly decadent without being heavy and I hope you give them a try!
Passion Tea Truffles
160 g (6 oz) dark chocolate, melted
160 g (scant ¾ cup) cream
60 g (1/3 cup) granulated sugar
1 Passion tea bag, tag removed
One strip of orange peel
Pinch of kosher salt
Tempered Chocolate Coating:
300 g (11 oz) dark chocolate, divided and chopped
1/4 cup cocoa powder, for rolling ganache
Make the ganache: Mix cream, sugar, tea, orange peel, and salt in a small saucepan and bring to a simmer over low heat, stirring occasionally. Take off heat and let it steep for two minutes. Stir to thoroughly distribute. Remove the tea bag and orange peel and pour tea mixture over melted chocolate. Whisk to combine into a smooth homogeneous ganache. Pour into a wide container and allow to cool to room temperature. Cover and refrigerate for an hour or overnight.
Rolling ganache: Bring ganache out of the refrigerator and cover a baking sheet with parchment paper. Pour cocoa powder into a small bowl. Scoop a 1/2 tablespoon of ganache into your hand, dip fingers in cocoa powder and roll ganache into balls. Set on the baking sheet and continue until all the ganache is used. You should have between 30-40 balls.
Temper the chocolate: Fill a small pot with two inches of water and bring to a simmer. Fill a metal bowl with 200 g (7 oz) of chopped chocolate and set on top of the simmering water. Stir with a spatula and melt until chocolate reaches 140℉, about five minutes. Take the melted chocolate off the pot and dry the bowl with a towel.
Add the remaining 100 g (3.5 oz) of chopped chocolate to the melted chocolate, and stir at a moderate pace. Ensure that the bottom of the spatula is touching the bottom of the bowl and that the chocolate on the side of the bowl doesn’t harden. Stir continuously until the chocolate reaches 81℉, about 20 minutes. Test that the chocolate is tempered by spreading some on a square of parchment. Continue stirring and once the test is dry, shiny, and minus any swirling, the tempering is complete. Grab the heat gun (or hair dryer) and warm the chocolate to 86-88℉.
Coat the ganache: Dip fingers in tempered chocolate and roll the ball on your fingers to coat and place back on the baking sheet. Continue until all the balls are covered. Repeat for a second layer.
Decorate truffles: Brush edible glitter onto the truffles or pipe a simple decoration using any remaining chocolate.
Store: Store finished truffles in an air-tight container at room temperature for one week.
How is it November already? Last I checked it was June and I was making mini cakes for two sweet little boys. Now it’s November and I’m making mini pies for Thanksgiving. Maybe I should change the title of this blog to Mini Baking with Rachel!
Yet, here we are, still at home and trying to make sense of a family holiday that requires social distancing. Hence the mini pies.
Are you spending Thanksgiving by yourself or know someone that is? Bake mini pies and take one to a loved one. Little acts of kindness go a long way during these trying times. By making four mini pies, you will have plenty for everyone!
If you are wondering what apples to use for pie, have no fear! I wrote a guide for Simply Recipes to help you decide. I prefer Honeycrisp or Pink Lady, but feel free to use whatever apples you have on hand. Ideally, you are looking for apples that hold their shape when baked and have a balanced flavor.
The apple pies can be wrapped and frozen unbaked or baked. Your choice! If unbaked, add 7 minutes to the baking time. If baked, thaw in the refrigerator overnight and warm in the oven at 350℉ for 10 minutes, until crisp and warmed all the way through.
Store baked pies at room temperature for up to two days or in the refrigerator for 4 days. Serve warm apple pie with a scoop of ice cream for a classic combination.
Yield: 4 mini 5 inch double crust apple pies
Active time: 30 minutes
Chilling time: 2 hours & 20 minutes
Bake time: 25-30 minutes
Double All-Butter Pie Crust:
2 ½ cups all-purpose flour
1 tablespoon sugar
2 ½ teaspoons Diamond Crystal Kosher Salt (1 ¾ if using Morton)
1 cup butter (2 sticks butter), cold and cubed
1 tablespoon cider vinegar
½ cup cold water
4 tart medium apples, such as Honeycrisp or Pink Lady
Add flour, sugar and salt to the bowl of a food processor fitted with a dough blade. Add cubed butter and pulse 5-8 times, until butter is the size of small peas. Drizzle in water and cider vinegar and pulse for a few seconds until the mixture starts to clump around the sides of the bowl. Dump onto a floured counter and knead for a few times to shape into a ball. The ball should be firm with butter visible. Divide dough into two equal pieces. Shape into balls and saran wrap. Press slightly to form disks and put in the refrigerator. It is usable after two hours. If frozen, pull and put in the refrigerator the night before making pie.
Peel, core, and slice apples. Cut the slices in half for shorter pieces. Put all the apples in a large bowl. Gently mix in sugar, flour, lemon juice, salt, cinnamon and cloves.
Take 1 pie dough disk out of the fridge and cut into 4 equal pieces. Sprinkle the counter with flour. Roll out one piece of dough into a 7 inch circle. Flour the dough and rolling pin as needed to keep the dough from sticking. Place the dough into one of the pie pans and press gently to form the dough to the bottom of the pan and allowing the excess to drape over the edge. Repeat with remaining 3 pieces of dough.
Heap equal amounts of filling into each pie, creating a slight dome shape.
Take the remaining disk out of the refrigerator. Flour the counter again and divide into 4 equal pieces. Roll one piece at a time into a 7 inch circle. Choose your own adventure for the top crust! It’s important to work quickly so that the dough stays cold. Feel free to keep the other pieces of dough in the refrigerator if you need more time to allow your creative, perfectionist self shine.
To make the lattice top crust, cut the circle into equal strips about ¼ inch thick. Place the center strip horizontally in the middle of the pie. Space the next strips to the left and right of the middle strip ½ an inch apart. Continue adding horizontal strips until you reach the end of the crust (usually 5 strips total). Weave the remaining strips laterally, alternating to create a basket weave.
Alternately, use a small cookie cutter or donut hole cutter to cut circles out of the rolled out top crust. Shingle the circles around the top of the pie.
For a third option, place the rolled out dough on top of the apple filling and cut steam slits in the top.
Once the top crust is on the pie, use scissors to trim the excess dough to 1 inch overhang. Roll the excess up onto itself so that the dough is at the edge of the pan. Flute or crimp edges to secure the top crust to the bottom crust.
Refrigerate pies for 20 minutes, or until the dough is cold. Heat the oven to 375℉. In a small bowl, use a fork to mix the egg yolk and cream. Use a pastry brush to brush on to the top crust. Sprinkle with sparkling sugar or raw sugar, if desired.
Place pies on a baking sheet and bake for 25-30 minutes . Check at 15 minutes and rotate pan for even browning. The pies are done when the crust is deeply golden brown and the filling is slightly bubbling.
Serve warm or at room temperature for best flavor.