I have never had an espresso martini until this day. I’ve always wanted to try one, and now I have an excuse. #quarantinecocktail gives me license to explore new drinks everyday and my list is growing.

Espresso Martini

Makes 1 cocktail

2 oz vodka
1 oz brewed espresso, cold
1 oz coffee liqueur (Kahlua)
3 coffee beans

Chill a martini glass in the freezer. Add all ingredients to a cocktail shaker with ice. Shake vigorously for 15 seconds. Strain into glass and garnish with 3 coffee beans.

Gougères

Gougères start with pâte à choux (choux pastry), which is a type of pastry cooked on the stove top first, then piped onto baking sheets and baked in the oven. Choux pastry is also used for éclairs, cream puffs, churros, and chouquettes. I’ve added cayenne to the classic recipe to give these a little kick of spice.

Yields about 24

4 T (2 oz) butter, cut into 1⁄2” pieces
1 c water
1⁄2 t salt
1⁄2 t cayenne
1 c flour
4 large eggs
1 c finely grated Gruyère cheese (about 4 oz)
1 egg for egg wash
1 t water
Smoked paprika for garnish

Preheat oven to 425 degrees. Line two sheet pans with parchment and set aside.

Place butter, water, salt, and cayenne in a medium saucepan over low heat until butter melts. Increase heat and bring to a boil. Remove pan from the heat and add the flour all at once. Beat vigorously with a wooden spoon until the dough comes together in a mass around the spoon. Place the pan back on the heat and continue to cook, stirring, for a minute or two to dry out the dough and cook the flour.

Transfer dough to the bowl of a stand mixer (or continue with the wooden spoon by transferring dough to a bowl and beating in eggs one at a time). Beat on medium speed for a minute to slightly cool the dough. With mixer on medium, add eggs one at a time, beating well to blend before adding the next. Stir in 3⁄4 cup of the cheese.

Drop or pipe (I use a 1⁄2” tip) 1 1⁄2 inch diameter dollops of dough onto prepared sheet pans. Brush to tops with egg wash (1 egg beaten with 1 t water) and sprinkle the puffs with reserved cheese. Bake your choux pastry at 425 degrees for 12 minutes, then lower the oven temperature to 375 and bake another 10-12 minutes, rotating pans halfway through baking. Lower the oven to 300 and let the puffs dry out for another 5-10 minutes. When you break one open, they should be moist but not wet and eggy inside. The exact baking time will depend on the shape and size of your pastries. You do want them to be golden brown, dry to the touch, detach easily from the parchment, and feel light and hollow inside when picked up. Sprinkle with smoked paprika and serve.

March 27 – Negroni & Gougères