In this article, we’ll guide you through what to serve at your casino night, tailoring your culinary choices to different gaming tables, from slots to classic games such as blackjack, casino roulette games, poker, and even craps. Let’s roll the dice and discover how to savor every moment.

Slot Player’s Paradise: Snacks and Sips

When you’re spinning those reels, you’ll want snacks that are quick, easy to handle, and packed with flavor.

1. Crispy potato skins with dips. Start with crispy potato skins loaded with toppings like cheese, bacon bits, and chives. Pair them with an assortment of creamy dips for a winning combination.
2. Mini sliders with gourmet toppings. Miniature sliders are perfect for slot players. Serve them with a variety of gourmet toppings like truffle aioli, caramelized onions, and arugula for a taste explosion.
3. Spiced popcorn with a twist. Elevate your popcorn game with unique spice blends. Consider options like Cajun seasoning, truffle salt, or even a dash of cinnamon and sugar for a sweet surprise.

Beverage Selection:

1. Craft beer pairing. Complement your snacks with a selection of craft beers. The variety of flavors in craft brews can enhance the gaming experience and make your slot-playing session even more enjoyable.
2. Signature slot machine cocktails. Craft special cocktails named after famous slot machines. Try concoctions like “Jackpot Punch” or “Lucky 7 Mojito” for a thematic touch.

Blackjack Banquet: Elegant Dining for Card Sharks

When the cards are dealt, it’s time to indulge in an elegant dining experience.

1. Perfectly grilled steak with herb butter. Treat yourself to perfectly grilled steaks, cooked to your preferred level of doneness, and adorned with a delectable herb butter.
2. Lobster Tail with garlic butter. For the ultimate indulgence, serve lobster tails with a rich garlic butter sauce. It’s a luxurious choice that pairs wonderfully with blackjack.

Complement your main course with these delightful side dishes:

1. Creamy mashed potatoes. Creamy mashed potatoes are a classic choice. They provide a comforting contrast to the intensity of blackjack.
2. Roasted asparagus bundles. Roasted asparagus bundles make for an elegant side dish, adding a touch of green freshness to your plate.

Beverage Selection:

1. Aged whiskey and bourbon. Enhance your blackjack experience with aged whiskey and bourbon. These spirits have complex flavors that can be savored between card rounds.
2. Classic martini bar. Set up a martini bar with an array of classic martinis. The sophistication of a well-made martini pairs beautifully with the card game.

Poker Party: Cocktails, Bites, and Bluffs

Poker nights are all about camaraderie and fun. Kick things off with some tasty appetizers.

1. Poker chip cheese platter. Get creative with a cheese platter shaped like poker chips. Include an assortment of cheeses, nuts, and dried fruits.
2. Mini reuben sandwiches. These mini sandwiches with corned beef, Swiss cheese, and sauerkraut are a hit with poker enthusiasts.

Buffet Dinner:

Keep the poker game going with a buffet-style dinner that allows players to refuel without missing a hand.

1. Build-your-own taco bar. A taco bar lets guests customize their tacos with a variety of fillings, salsas, and toppings.
2. Pulled pork sliders. Tender pulled pork sliders are a crowd-pleaser, and they’re easy to grab between rounds.

As the night progresses, offer some late-night snacks to keep the energy up.

1. Gourmet pizza slices. Serve up gourmet pizza slices with unique toppings like prosciutto, figs, and arugula.
2. Chocolate fondue with dipping delights. End the night on a sweet note with a chocolate fondue fountain and an assortment of dippable treats.

Add some excitement to your poker night with signature cocktails:

1. Royal flush royale. A sparkling wine cocktail with a touch of raspberry liqueur and a lemon twist.
2. Pocket aces punch. A fruity punch with a mix of tropical juices and a splash of coconut rum.

Craps Carnival: Street Food and Carnival Eats

Craps is a lively game, and it’s only fitting to serve street food classics that capture the spirit of a carnival.

1. Soft pretzels with cheese sauce. Soft pretzels are a staple of street food. Serve them hot and fresh with a side of rich cheese sauce for dipping.
2. Corn dogs with assorted dipping sauces. Crispy on the outside and tender on the inside, corn dogs are a carnival favorite. Offer a variety of dipping sauces for a fun twist.

Keep the carnival vibe alive with some classic indulgences.

1. Mini funnel cakes. Miniature funnel cakes are a delightful treat. Sprinkle them with powdered sugar and serve with a drizzle of chocolate or caramel.
2. Cotton candy cocktails. Serve cotton candy cocktails for a whimsical touch. As the cotton candy dissolves in the drink, it adds a hint of sweetness.

Beverage Selection:

1. Craft beer garden. Set up a craft beer garden with a selection of local and regional brews. The variety of flavors will complement the diverse range of street foods.

General Tips for Casino Night Cuisine

• Quick and easy snacks for quick games. When games are fast-paced, opt for snacks that can be enjoyed without taking too much time away from the action.
• Elegant dining for longer games. For games with longer rounds, consider more elaborate dishes that can be savored between bets.
• Themed cocktails to elevate the experience. Create signature cocktails that align with the theme of each gaming table, enhancing the overall casino night ambiance.

Conclusion

Creating a memorable casino night experience is all about the details, and that includes the food you serve. By tailoring your culinary choices to different gaming tables, you can enhance the overall enjoyment of the games. From quick snacks for slot players to elegant dining for blackjack enthusiasts, there’s something for every type of gamer. So, set the table, shuffle the cards, and roll the dice — it’s time to feast and have fun!

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Gordon Ramsay: A Fiery Fortune

First up on our list is none other than Gordon Ramsay, the man famous for turning culinary criticism into a sport. Love him or hate him, Ramsay has built a global empire worth an estimated $220 million. The guy’s got 35 restaurants, several Michelin stars, and a collection of TV shows under his belt. It’s like the culinary equivalent of owning an NBA team, isn’t it?

Jamie Oliver: The People’s Chef

Jamie Oliver’s down-to-earth approach to food has earned him both adoration and a net worth estimated at around $300 million. This British chef became a household name with his TV shows and cookbooks aimed at making cooking accessible to everyone. You know how some people just have that neighborly vibe? That’s Jamie for you, but with more cash.

Wolfgang Puck: The Austrian Wonder

Have you ever heard of Spago or Cut? If yes, then you’ve encountered the genius of Wolfgang Puck. This Austrian-born chef has a net worth of around $90 million. Imagine taking the precision of a Swiss watch and applying it to food. That’s Wolfgang Puck for you. His restaurants are a playground for the rich and famous, and why not? The man’s got talent worth its weight in gold!

Rachael Ray: Quick and Easy Does It

Quick! You’ve got 30 minutes to cook dinner; what do you do? If you’re Rachael Ray, you whip up something scrumptious and pocket a cool $80 million while you’re at it. She’s made a career out of practical, easy-to-follow recipes that resonate with everyday people. Ever felt like a clumsy elephant in the kitchen? Rachael Ray shows you it’s not that hard to turn into a graceful gazelle.

Ina Garten: The Barefoot Contessa

Ah, the queen of upscale comfort food, Ina Garten. She’s like that sophisticated aunt who knows how to throw an impeccable dinner party. With a net worth of $50 million, Garten shows us that simple, elegant food can also be good business. If her life were a cocktail, it would surely be a classic martini – elegant, timeless, and effortlessly classy.

Emeril Lagasse: Bam! That’s Money!

Emeril Lagasse is not just a chef; he’s a full-blown entertainer. With catchphrases like “Bam!” and “Kick it up a notch,” this American chef has cooked up a net worth of around $70 million. He’s the guy who can make a cooking show feel like a rock concert. If culinary arts had a Hall of Fame, he would certainly be in it, don’t you think?

So, What’s the Secret Sauce?

Is it Michelin stars, TV shows, cookbooks, or simply an innate ability to make our mouths water? Well, the truth is, it’s a bit of everything. These chefs have not only mastered the art of cooking but have also figured out how to serve it on a silver platter called “branding.” It’s like having the cake and eating it too, but in this case, the cake is worth millions!

Beyond the Kitchen: How Top Chefs Turn up the Heat on Their Earnings

We’ve talked about how popular chefs have garnered eye-popping net worth figures, but did you ever stop to wonder how they’re raking in the big bucks beyond their restaurant kitchens? It’s like asking what other instruments a guitarist knows how to play; it only adds layers to their talents and, in this case, their bank accounts.

Cookbooks and Recipe Guides

Starting with the most obvious, cookbooks are a gold mine for chefs looking to expand their reach. A well-received cookbook can sell millions of copies worldwide. Gordon Ramsay, for instance, has authored more than 20 cookbooks, adding a flavorful source of income. It’s like releasing a hit album, but for your taste buds!

Television Shows and Appearances

TV is where chefs like Jamie Oliver and Rachael Ray really cook up some extra dough. From cooking shows to competition series and even guest appearances on popular programs, these spots often come with hefty paychecks. Think of it as the Super Bowl ad of the culinary world; you make an appearance, and the cash register starts ringing.

Brand Endorsements and Product Lines

Ever tried a Rachel Ray non-stick pan or Emeril Lagasse’s branded cookware? These chefs often lend their name to kitchen products, spices, and even frozen foods. It’s akin to an athlete putting their name on a line of sneakers; it’s not just merchandise, it’s a statement of quality that fans are willing to pay for.

Cooking Schools and Online Courses

Some chefs, like Wolfgang Puck, have established cooking schools or offer online courses. Here, they’re not just selling food; they’re selling expertise. Imagine being able to dribble like LeBron or sing like Adele; that’s the allure of learning straight from the pros, and people pay top dollar for it.

Licensing and Franchising

When you reach a certain level of notoriety, even your name becomes a product. Chefs like Gordon Ramsay and Wolfgang Puck license their names to restaurants they don’t directly own. It’s like real estate, but instead of leasing land, they’re leasing their reputation.

YouTube and Social Media

In the digital age, platforms like YouTube offer an additional revenue stream. Ad revenue, sponsored posts, and collaborations can all contribute to a chef’s bottom line. It’s the modern version of a cooking show but with direct access to a global audience. It’s like having your own TV network at your fingertips.

Culinary Events and Speaking Engagements

When chefs get invited to culinary events, food festivals, or even corporate speaking engagements, they command a substantial fee. It’s the culinary equivalent of a concert tour, and the tickets are far from cheap!

In Summary

It turns out, the kitchen is just the starting point for these culinary artists. By diversifying their portfolios with multiple income streams from TV shows to cookbooks to endorsements and more – top chefs turn their culinary skills into thriving empires. Now that’s some food for thought, wouldn’t you agree?

The post The Most Popular Chefs and Their Net Worth: Who’s Cooking Up Wealth? appeared first on TheBitter-Tillends.

1. Recipes and food search

One of the most obvious ways to use a Macbook for cooking is to find and store recipes. Hundreds of thousands of recipes are available online, and your Macbook can help you find them quickly. Specialized sites and applications provide recipes for every taste and level of complexity. You can create an electronic collection of your favorite recipes that will always be at hand.

2. Meal and menu planning

Macbook is great for organizing your cooking menu. Using Excel spreadsheets or Google Sheets, you can create weekly meal schedules, create shopping lists, and track cooking plans. This is especially useful if you’re cooking for a large family or preparing meals ahead of time.

3. Inspiration and learning

Websites and applications with video tutorials and cooking master classes are becoming increasingly popular. On your Macbook, you can watch videos from experienced chefs and learn new cooking skills and techniques. This is a great way to expand your culinary arsenal.

4. Creating culinary content

Whether you run a food blog or actively post recipes on social media, the Macbook becomes your creative tool. You can edit food photos, create stylish cooking videos and design your blog. Image editing software such as Adobe Photoshop or Lightroom can greatly improve the quality of your photos.

5. Online communities and experience sharing

Social networks and cooking forums provide an opportunity to communicate with like-minded people. Macbook makes it quick and easy to connect with communities, share your cooking experiences, and learn from others.

6. Nutrition monitoring

If you’re watching your diet or diet, a Macbook can be a tool for tracking your food intake. There are specialized applications that will help you take into account calories, macro- and microelements in your food.

The Macbook is becoming an increasingly important tool for amateurs and professionals in the world of cooking. It makes it easy to access recipes, learning, organization and creative activities. No matter your experience level, a Macbook can greatly improve and enrich your cooking experience. So open up your Macbook and embark on a culinary adventure with new technological capabilities.

Doing a good job in the kitchen requires not only culinary skills, but also reliable and working equipment, including a Macbook, which can perform several important functions in the kitchen. 

Here are a few reasons why it’s important to keep your Macbook in good working order:

• Storing and Accessing Recipes: Macbook allows you to store and organize recipes. If your laptop dies, it can make it difficult to access recipes you’ve saved or developed, which can result in interrupted cooking.

• Meal planning and tracking: Many cooks use Macbooks to create menus, plan meals for the week, and keep track of food. If your laptop stops working, it can cause power issues.

• Education and Inspiration: Many educational materials and sources of inspiration for cooks are available online. If your Macbook isn’t functioning, you could be missing out on opportunities to learn new cooking skills and ideas.

• Cooking content creation: For those who run a food blog or actively publish their recipes, a working Macbook is essential for editing photos and videos, editing content, and communicating with an audience.

• Online communities and social networks: An important part of culinary culture is connecting with like-minded people and sharing experiences. Macbook helps you connect to social networks and forums to share ideas and get feedback.

• Nutrition Monitoring: If you are monitoring your diet or diet, then a laptop can be an important tool for keeping track of your calorie intake and nutritional components. A faulty Macbook can make this process difficult.

Additionally, repairing or replacing a Macbook can be an expensive and time-consuming process that may simply cause additional inconvenience. Therefore, keeping your Macbook in good condition is not only a guarantee of quality work in the kitchen, but also saves time and resources.

Conclusion:

Cooking and technology, particularly Macbooks, have become inextricably linked aspects of the modern kitchen. This Apple laptop is not just an electronic device, it has become a reliable assistant for those who are passionate about cooking. From storing recipes to creating cooking content, from planning menus to learning new skills, Macbooks dramatically enrich the experience for everyone behind the stove.

It allows you to expand your horizons, opening up access to a vast world of culinary knowledge and ideas. Many of us can now easily prepare world-class culinary masterpieces thanks to Macbooks and the World Wide Web. We can learn, create and share our culinary experiments, and this makes our culinary world more vibrant and interesting.

However, it is important to remember that in order for the Macbook to continue to be our faithful assistant in the kitchen, it needs to be taken care of and maintained in good condition. Regular care and preventive maintenance at the Good Zone store will help maintain its functionality and ensure trouble-free operation.

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The best and most affordable way to enhance the pastime at casinos is to treat yourself and your company with good food. And there are quite a lot of options for food available there, actually! We can ensure that you will not go hungry no matter how picky you are with food. But if you prefer online gambling instead, check out a list of online casinos, prepare some snacks to fight off hunger, and start winning today!

Different Types of Food Service Available at Casinos

When it comes to dining at casinos, there are plenty of great options for food, ranging from ordinary and cheap to high-end and deluxe. Follow along to learn more about the different types of services available at land-based casinos.

Restaurants

Restaurants are probably one of the most common forms of dining experience in casino places. They strive to cater to gamblers with an upscale food service between game sets of blackjack or slot machines. The items on the menus of such establishments are typically diverse, with something to please every punter.

Casino restaurants often serve international cuisine and include American, French, Italian, and Asian traditional meals. Many gambling establishments also offer seafood, steak, and a little lighter options, like sushi and salads, among other stylish dining entrees.

Full Bars

In addition to casino restaurants, most establishments have bars that offer a wide variety of cocktails, wine, and beer. So, if you are in the mood to drink something special, don’t worry – casino bartenders and cocktail staff prepare your order in a fast and efficient manner. No matter whether you are looking for a quick snack or a full-course meal, you will definitely find an appropriate spot in no time.

Buffets

Casino buffets will take your dining experience to another level! The best thing about the all-you-may-eat concept is that you can try a little bit of everything to indulge your taste buds. These establishments usually offer a variety of options to please everyone. So, next time you are feeling in the mood for seafood, Japanese, or American cuisine with old food traditions, head to your nearest casino to enjoy the unlimited possibilities of a buffet.

Food Courts

These establishments may be also found in almost every land-based casino, and they offer an easy way to get your hands on some delicious dining experience in between or after rounds of tables or slots. In addition, many spots have their fast food outlets which are perfect for making a quick grub on the go.

5 Popular Meals on Every Casino Menu

When it comes to dining at casinos, there are a few dishes that are included on every menu and have proven popular with customers. Read on to learn more about them in detail.

Cheese Balls

This crispy and creamy snack typically made with potato, cheese, herbs, and spices is sure to give guests the much-needed energy during the game sets in a casino. The ingredients give an exquisite exterior and are sure to make everyone satisfied and refreshed.

Sandwiches

If you think that sandwiches are classic leftovers that are perfect only for kid’s lunch boxes or brunch options at school, you are mistaken. And after trying how they are served at casinos, you will definitely take them to another level. The fillings for sandwiches vary a lot from place to place, making this dish good for every guest. Many casinos may also serve this with gusto, and if the customer once gives it a try, they will definitely enjoy the option despite it being ordinary.

Jalapeño Poppers

The casinos can provide jalapeño poppers, which are not only ultra-indulgent and crunchy but are also healthy and simple. These appetizers vary from one casino to another. Some are breaded and fried, others are wrapped with bacon for a look. The spiciness added to the poppers will give the much-needed flavor to the dish. But they can also be sweet and savory according to the preferences of the guests.

Avocado Egg Rolls

These avocado egg rolls are deep-fried until they are cooked to perfection and become utterly crispy. When cooked, the eggs and cheese get hot while the avocado mellows slightly, making it a perfect combination. The rolls may be served with a sweet chili sauce after the game.

Mushroom & Walnuts

For those looking for something a little lighter, mushroom & walnuts soup may be a perfect choice. These two items complement each other so well, and every platform including the casino is aware of this. Therefore, next time you are feeling hungry, head to your nearest gambling spot and indulge your taste buds with the creamy structure of the soup.

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INGREDIENTS
200 g of thick wheat sourdough (room temperature)
200 grams of flour
50 g whole wheat flour
200 g milk (room temperature)
100 g sugar
3 eggs (room temperature)
80g melted butter
80g pearl sugar
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt

COOKING METHOD
STEP 1.
In a large bowl, mix together the sourdough, milk, eggs, and oil until smooth. Separately mix together all the flour, regular sugar, baking powder, baking soda and salt. Combine both mixtures and knead the dough with a combine or spatula. Cover the bowl with cling film and leave to rise for 30 minutes at room temperature. Small bubbles should appear on the surface of the dough.

STEP 2
Preheat the waffle iron. Add the pearl sugar to the batter and stir. Pour a small amount of batter using a tablespoon. Bake until golden. Place the finished waffles to cool on a biscuit rack.

My tips and tricks:
Bake the waffles to the desired degree of caramelization – the darker, the caramelier they will be. By the way, if the waffles get cold, you can always reheat them in a toaster oven. Pearl sugar, which is usually used for Liège waffles, is heat-resistant. It gives them a crispy texture and a slight caramel flavor. Well, if you can’t find it, don’t feel bad, the waffles will still be delicious. Another recipe to add to your piggy bank of how to use extra sourdough.

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INGREDIENTS

For the dough:
200 g flour
100g butter (cold)
20 g powdered sugar
1 egg yolk
1 tbsp water (cold)
1 tsp. salt

For the filling and syrup:
400 g rhubarb
165 g butter (room temperature)
165 g brown sugar
165 g almond flour
1 egg
1/2 tsp. ground cardamom
1 vanilla pod seeds or 1 tsp. vanilla paste

For the syrup:
40 g sugar
2 tbsp water

COOKING INSTRUCTIONS
STEP 1.
In a large bowl, mix together the flour, powdered sugar and salt. Dice the butter on a cutting board. Pour the flour on top and use a knife to cut it into fine crumbs. Pour the butter crumbs into a bowl, add egg yolk and water. Quickly knead the dough. Try not to knead too much: when the dough gathers into a ball, it is ready. Cover with cling film and place in the refrigerator for 20 minutes.

STEP 2
Sprinkle the work surface with flour. Grease a mold with butter. Roll out the dough into a circle about 3 mm thick. The diameter of the circle should be larger than the diameter of the mould. Gently pour the dough into the mold, making cracks and tears if necessary. Trim the rest of the dough around the edges. Cover the cake tin with clingfilm and leave in the refrigerator for 20 minutes.

STEP 3
Preheat the oven to 190°C. Take the cake out of the refrigerator and fork gently prick the pastry in a few places. Crumple a sheet of parchment into a ball, turn it out and cover the pastry. Place the beans on the parchment so that they completely cover the surface and the corners of the mold. Bake for 20 minutes, then remove the beans and paper and bake for another 5 minutes until golden.

STEP 4.
Cut the rhubarb into 5 cm long rectangles. Cut each piece of rhubarb lengthwise in half. Set aside. Prepare the frangipane. In a bowl, whisk together the butter and sugar. Add the egg, almond flour, vanilla and cardamom and mix well. Place the frangipane on the crust, then place the rhubarb on top. Bake for another 35-40 minutes. Take the pie out of the oven and leave it to cool in its shape.

STEP 5
Prepare the syrup: in a saucepan, pour the water and add the sugar. Put the saucepan on a small fire and bring the syrup to a boil, cook the syrup for 2-3 minutes stirring constantly, until the sugar is completely dissolved and the syrup thickens slightly. Brush the pie with the syrup and leave to cool for 1 hour. Serve the pie directly in its shape.

My tips and tricks:
If you don’t have pottery beans (you can’t make a good tart without them because the dough won’t bake), don’t feel bad. If you’re lucky enough to live near the sea, pick up some regular pebbles from the shore. If not, get dry beans, they won’t burn in the tart baking process and you can use them several times. Both pebbles and beans are easy to store in a glass jar between uses.

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INGREDIENTS

For the sourdough:
100 g of mature wheat sourdough
35 g whole wheat flour
35 g whole wheat flour
70 g milk (warm)
15 g sugar

For the dough:
350 g flour
100 g butter
90 g sugar
2 eggs (room temperature)
30 g condensed milk
1 tsp. marshmallow
1 tsp. fondant
1 tsp. salt
zest of 1 orange

For the grease:
1 egg

For sprinkles:
Almond flakes/pearl sugar

COOKING METHOD
STEP 1.
13.00 Prepare the sourdough.
Put all the ingredients for the sourdough in a bowl and mix together. Cover the bowl with cling film and leave to rise in a warm place (25-26°C) for 4 hours. The fermentation time can be increased by 1 hour, if the leaven is not bubbling enough.

STEP 2
16:30 Prepare the egg and butter mixture.
In a small saucepan, melt butter. Remove from heat, add sugar, spices, and orange zest and leave to cool. Add eggs, condensed milk and stir until smooth.

STEP 3
17:00 Knead the dough.
Pour the flour and salt into the mixer bowl. Add the sourdough and the egg and butter mixture. Knead the dough with the mixer for 10-15 minutes or by hand until it is smooth and slightly sticky. Cover the bowl and leave the dough to rest for 30 minutes.

STEP 4
17:30 Knead the dough.
After the dough has rested using a mixer, knead it for about 15 minutes more or by hand until it is smooth and shiny. Cover the bowl with clingfilm and leave the dough to rise in a warm place for 4 hours.

STEP 5
From 5.45pm to 9.45pm proof.
Transfer the dough. To do this, visually divide the dough into four parts, then gently with wet hands pull it over the edge of the first part and put the stretched dough in the center, then turn the bowl, lift the dough over the edge of the second part, pull it out and fold it back into the center. Do the same with each of the four sides. Repeat two more times every 30 minutes. Rest the dough for the remaining 3 hours. The dough should visually rise a little and be soft to the touch.

STEP 6.
From 9:45 to 7:00 p.m. proof in the refrigerator.
Cover the bowl with clingfilm and leave to rise in the fridge until morning.

STEP 7
7:00 Shape the courgettes.
Sprinkle flour on the work surface. Spread out the dough. Divide into three equal portions and roll them into rolls. Weave the ssurekis by braiding the plaits.

STEP 8
7:30 to 13:00 proofing
Line a baking tray with parchment. Carefully transfer the courgettes to the baking tray and cover with clingfilm. Allow the courgettes to proof for about 6 hours at room temperature. The dough should rise visually and be soft to the touch.

STEP 9
12:15 Preheat oven.
Preheat the oven to 230°C. Place a baking tray on the bottom of the oven.

STEP 10
1:00 pm to 1:40 pm Baking.
Brush the tzoureki with beaten egg, sprinkle with almond flakes or pearl sugar. Pour a mug of hot water into a baking tray on the bottom of the oven. Reduce the temperature to 180°C and bake the zurek until golden, about 30-40 minutes.

My tips and tricks:
Mahlepi and mastic are very important spices for Greek traditional baking. They have a special flavor that is perhaps unlike other spices, so there is no substitute for them. But, as an option, you can use ground cardamom and ground badian to give your baked goods an unusual and festive flavor. For our recipe, you will need 5 g ground cardamom and 5 g ground badian.

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INGREDIENTS

For the dough:
100 g of thick wheat sourdough
320 grams of wholemeal flour
280 g eggs (4 whole eggs + 2 yolks)
80 g butter
1 tbsp sugar
⅔ tsp. salt

For the syrup:
800 g water
400 grams of sugar
300 g rum

For greasing:
butter to grease the molds

COOKING INSTRUCTIONS
STEP 1.
In a large bowl, mix together the leaven and eggs. Add flour, sugar and salt. Knead dough for about 7 minutes with a food processor or with your hands until smooth. Add the butter and knead until the dough “takes in” all the butter and is smooth, about 15 minutes. The finished dough will be soft and smooth. Grease a dough pan with vegetable oil. With wet hands lay out the dough, cover with clingfilm and leave to rise in a warm place for 3-4 hours.

STEP 2
Sprinkle the work surface with flour. Grease the moulds with butter. Transfer the dough to the table. Divide into pieces about 50g in weight, put into the forms and sprinkle with flour a little. Cover the forms with cling film and leave to rise at room temperature for about 3-4 hours. The dough should visually rise and be soft to the touch.

STEP 3
Place a baking tray on the bottom of the oven. Preheat the oven to 180˚C. Pour a mug of hot water into the bottom of the baking tray. Put the babas in the oven and bake for about 20 minutes.

STEP 4
Prepare the syrup. Pour water into a large saucepan and bring to a boil. Add sugar and rum. Stir until the sugar is dissolved. Then turn down the heat to a low heat. Cook the syrup for 3 to 4 minutes more. Remove from heat and allow to cool slightly.

STEP 5
Take the ready babes out of the molds, place on a biscuit rack, and let cool for 5 minutes. Dip each baba in the syrup, still warm, one by one, so that the dough is soaked as much as possible. Return the syrup-soaked babas to the rack. Serve the chilled rum babas at once or let them stand in the refrigerator for 3-4 hours.

My tips and tricks:
Rum Bubas are ideal served with some sort of cream. It can be a classic butter cream, mascarpone cream or custard cream. Any sour berries and some kind of crunchy texture in the form of toasted nuts or caramel crumbs would be very good for this gastronomic alliance. Italians often add Limoncello to the syrup instead of rum. And if you don’t want to use alcohol, just make regular sugar syrup. Babas baked and soaked in syrup keep well in the fridge for 3-4 days.

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