Cask and Roots

Cask and Roots in the garden

10/07/2026

These little 4” ring molds are 👌🏼

And God bless the chili crisp.

09/12/2026

Why invert sugar? invert sugar has become a staple in my ice cream base becase it balances the firmness, helps reduce iceness and improves the texture. adding it into my base has made a huge difference and I dont make it without it.

I alway make a double recipe which makes enough ice cream to justify all the work…a double and a single recipe is below. ratios are identical…

Want it sweeter? add more sugar.

More chocolatey? add more cocoa powder.

I do recommend maintaing the ratio between milk, cream, and eggg yolks.

**Double**

2 cups Milk
4 cups Cream
3/4 cup sugar
1/4 cup liquid invert sugar
1/2 cup Dutch processed cocoa powder
1 tspn of salt
8 egg yolks

**Single**
1 cup Milk
2 cups Cream
3/8 cup sugar (thats 6 Tbspn)
2 Tbspn liquid invert sugar
1/4 cup Dutch processed cocoa powder
1/2 tspn of salt
4 egg yolks

09/04/2026

**Recipe**

Bear claws are awesome. Fresh weekend pastries that don’t require frying or hours of baking. Easy to Prep them the night before and bake fresh in the morning!

If your bear claws open up just scrape the oozing out filling from the side and clean them up for a nice presentation. Who said everything had to be perfect???!

Almond filling:

80 grams of butter
80 grams of powdered sugar
20 grams granulated sugar
80 grams almond flour
8 grams AP flour
1 egg

Icing:

1/2 cup powdered sugar
Tiny bit of milk (1-2 teaspoons)
Vanilla paste/extract if desired

1 package of puff pastry dough
Almond slices

08/25/2026

I love this recipe because it’s nearly all prep and then the oven does the rest for you.

450 degrees for aproximately 1 hour.

cooking time depends on the size of your chicken, your oven, and what you cook it on. Use a meat thermometer to verify internal temps starting at about the 45 minute mark. I like to get the thigns up to 165.

If you hit that temp and the skin is still a little blonde the broiler is your friend.

start on low and the quick burst of direct heat will get that skin darker without cooking the meat.

For the best skin always start out with a dry chicken. moisture is the enemy of crispiness.

08/07/2026

It’s too much to handle

08/04/2026

Dough recipe:

450 grams AP flour
50 grams whole wheat
5 grams of instant dry yeast
12 grams of salt
2 tablespoons of EVOO

I start my doughs in the morning, develop them with folds through out the day, and the do a final shape at around 3, pizza gets made at around 5-5:30

Pizza sauce is nothing more than a can of broken up/blended san marzanos, reduced down slightly and seasoned with salt.

a note on the oven technique, If you have a gas oven i wouldnt recommend placing the baking pan on the bottom and covering the holes.

for an electric oven that direct contact near the heating element gets the bottom really well finished without the need for an expensive and clunky pizza steel.

This also lets you make your pizza on the cooking surface so you don’t have to worry about the pizza sticking or using a peel!!

I have always used a simple aluminum baking tray for pizza. I recently got these aluminum pizza rounds and they are pretty solid.

08/04/2026

Helping the wind do its job.

This is a row of Dakota black popcorn which I’m very excited to make a big bowl of popcorn with.

Corn releases most of its pollen mid morning…once the dew dries and the temps start to rise. Doing this helps you get a full ear of corn and honestly is just kind of relaxing watching all the pollen fall 😂.

07/31/2026

Vanilla ice cream base: (this is a double recipe)

2 cup Milk
4 cups Cream
3/4 cup sugar
1/4 cup liquid invert sugar
2 heaping tablespoon vanilla paste (add more if desired)
1 tablespoon vanilla extract (add more if desired)
1 tspn of salt

6 egg yolks

everything can be halved if making a smaller amount!

This recipe uses a lot of vanilla. I am under the impression that if the flavor is in the name then there should be a lot of it.

Invert sugar is made by splitting the sucrose into its 2 seperate forms (glucose and fructose)

This process creates a liquid that retains moisture well and decreases the ice crystal size so you tongue thinks creamy instead of icy.

Generally you can substitute about 20-25% of the total sugar amount as invert Sugar. Anymore and ice cream can become too soft.

07/29/2026

A few of my favorite comments over the years.

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