The ooops file
By Jolene Thym
Tuesday, August 12th, 2008 at 2:57 pm in All You Can Eat.
Clever person that I am, I order up a sample of this special whiskey made from beer. I taste it and enjoy it so much that I put my tastebuds through a marathon to find exactly the right food to go with, then make the food, take the pictures. Only then do I check the fine print. The Domaine Charbay whiskey in question is $375 per bottle. That is what we call an oops.
Since I can’t bear to field the calls of protest from readers, I’ll share the lovely photo and pairing with you — and let me just add that except for the rather large price tag on the libation, this is a great pairing.
Happy Together:
Domaine Charbay Whiskey Release II ($375)
Peanut Butter Cookies
True whiskey lovers may or may not be thrilled with the new Domaine Charbay Whiskey, but as a person who appreciates beer even more than whiskey, I have to tell you that this is one outstanding libation. It’s like a mouthful of the best beer you’ve ever tasted — dressed in a tuxedo. It has a long, malty taste, just like beer, but since it’s a spirit, it ends sweet. Put those flavors in your mouth with a peanut butter cookie and you have a delicious play of flavors; salty, nutty, malty, sweet. I also like how the sweet of the cookie tames the alcohol burn. If you are lucky enough to get your hands on some of this whiskey, give it a try. If not, just make up a batch of the cookies and enjoy.
Peanut Butter Cookies
Makes 4 dozen
1/2 cup butter, softened but not melted
1/2 cup good quality peanut butter
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1 egg
11/4 cup flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1. Preheat oven to 375 degrees. Place butter, peanut butter and sugars in a mixer bowl. Beat on medium speed for about 3 minutes, or until the mixture is smooth and grainy. Stop the mixer and add the egg. Beat for 2 more minutes, or until fluffly.
2. Measure flour, baking powder, baking soda and salt into the bowl. Mix on low speed until all of the flour is well incorporated. Form into balls.
3. Place balls on the baking tray. Using water and a fork, mark each with a criss-cross. Bake for 9 to 11 minutes, or until golden brown. Cool on a wire rack. Store in a cool, dry place for up to four days at room temperature, or longer in the refrigerator or freezer
[You can leave a response, or trackback from your own site.]
August 12th, 2008 at 3:33 pm
CRAZY
August 19th, 2008 at 12:51 pm
Sounds like an awesome pairing, I’ll be sure to try it!! Thanks for the plug