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Amy Gepfert
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Lives in Zurich
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Amy Gepfert
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Malt Ice Cream

1050g Milk
450g Whipping cream
300g Unrefined sugar
90g Barley malt extract
45g Milk powder
6g Stabiliser (Xanthan Gum)
210g Egg yolks

1. Heat the milk and cream, then whisk in all the remaining ingredients, apart from the egg yolks and bring to just under a boil.
2. Remove from the heat, whisk a little onto the yolks, then whisk back into the rest of the mix.
3. Cook to 80C, stirring continually and scraping the bottom of the pan with a spatula.
4. Transfer to a container, and once room temp, film over, label and transfer to the fridge to mature overnight.
5. Pass through a chinois..
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Amy Gepfert
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So pweddy! Want to make this in (red) apple season again, especially love that it's made with marzipan too - who would not love apple marzipan roses :)
An elegant apple and marzipan dessert with a pretty floral design that tastes as good as it looks. Serve it warm or cool, with a scoop of crème fraîche or vanilla ice cream
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Amy Gepfert
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WOW! This looks amazing! Great idea and lovely combination of flavours!
Spelt flour gives the pastry a nutty flavour which works so well with the pesto. Serve this stunning tart warm or cold and prepare for jaws to drop
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Amy Gepfert
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Ooohhhh really want to try these, when figs are in season.
Get these best-ever free-form fig-and-almond tarts from baker Gesine Bullock-Prado at Food & Wine.
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Amy Gepfert
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Might be more work than normal ice cream but sounds delicious! Also have candied pecans and could even make my own maple sugar.
This best-ever maple semifreddo gets flavor from pure maple syrup, maple sugar and vanilla. Get the recipe from Food & Wine.

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Amy Gepfert
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Ohhh interesting idea - sounds like a nice thing to put on top of ice cream, or maybe mixed in with ice cream..!
This addictive chocolate crumble is crisp, light and deeply chocolaty, with a nice saltiness to it. It's perfect on ice cream but also insanely good on its own.
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Amy Gepfert
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Genius! Something for the next slumber party or movie night we hold :)
These grilled chocolate sandwiches are gooey, crispy and deliciously messy, especially when they're dipped in a warm caramel sauce.
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Amy Gepfert
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Maybe we can finally get our steam oven working...?!
Plaited bread
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Amy Gepfert
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Pulled Pork (on a Gas Grill)

WHY THIS RECIPE WORKS
It’s often difficult to imbue pulled pork with rich, smoky flavor when cooking on a gas grill. We cut our pork butt into three pieces to increase the surface area that the smoke could cling to. After salting the pork overnight, we take it directly from the fridge to the grill: The meat’s cool temperature allows more smoke to condense onto its surface.

Instead of inundating the meat with smoke at the beginning, we get the most out of the wood chips by soaking half of them in water to delay when they begin to smoke. Our foil packets are the right size and shape to sit on the grill, and they have just the right size and number of openings to allow in enough oxygen so that the chips smolder, but not so much that they catch fire. Finally, we stir together a bright and spicy vinegar sauce that highlights the pungent smoke flavors of our pulled pork.

INGREDIENTS

PORK

Kosher salt and pepper
2teaspoons paprika
2teaspoons packed light brown sugar
1(5-pound) boneless pork butt roast, trimmed
9 ½ounces wood chips (4 cups)
2(9-inch) disposable aluminum pie plates
1 (13 by 9-inch) disposable aluminum roasting pan

VINEGAR SAUCE

2cups cider vinegar
2tablespoons ketchup
2teaspoons packed light brown sugar
1teaspoon red pepper flakes
1teaspoon kosher salt

INSTRUCTIONS (SERVES 8 TO 10)

Pork butt roast is often labeled Boston butt in the supermarket. We developed this recipe with hickory chips, though other varieties of hardwood can be used. (We do not recommend mesquite chips.) Before beginning, check your propane tank to make sure that you have at least a half-tank of fuel. If you happen to run out of fuel, you can move the pork to a preheated 300-degree oven to finish cooking. Serve the pulled pork on white bread or hamburger buns with pickles and coleslaw.

1. FOR THE PORK: Combine 5 teaspoons salt, 2 1/2 teaspoons pepper, paprika, and sugar in small bowl. Cut pork against grain into 3 equal slabs. Rub salt mixture into pork, making sure meat is evenly coated. Wrap pork tightly in plastic wrap and refrigerate for at least 6 hours or up to 24 hours.

2. Just before grilling, soak 2 cups wood chips in water for 15 minutes, then drain. Using large piece of heavy-duty aluminum foil, wrap soaked chips in 8 by 4 1/2-inch foil packet. (Make sure chips do not poke holes in sides or bottom of packet.) Repeat with remaining 2 cups unsoaked chips. Cut 2 evenly spaced, 2-inch slits in top of each packet.

3. Remove cooking grate and place wood chip packets directly on primary burner. Place disposable pie plates, each filled with 3 cups water, directly on other burner(s). Set grate in place, turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Turn primary burner to medium and turn off other burner(s). (Adjust primary burner as needed to maintain grill temperature of 300 degrees.)

4. Clean and oil cooking grate. Place pork on cooler side of grill, directly over water pans; cover; and smoke for 1 1/2 hours.

5. Transfer pork to disposable pan. Return disposable pan to cooler side of grill and continue to cook until meat registers 200 degrees, 2 1/2 to 3 hours.

6. Transfer pork to carving board and let rest for 20 minutes. Pour juices from disposable pan into fat separator and let stand for 5 minutes.

7. FOR THE VINEGAR SAUCE: While pork rests, whisk all ingredients together in bowl. Using 2 forks, shred pork into bite-size pieces. Stir 1/3 cup defatted juices and 1/2 cup sauce into pork. Serve, passing remaining sauce separately.
We’ve always believed that a gas grill just can’t match charcoal when it comes to flavor. But after months of testing, our gas-grilled pulled pork didn’t just match charcoal—it beat it.
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The Importance of a Just-So Packet

In the past, we’ve found that sealing wood chips in a foil packet with a few slits cut into it is the best method for producing smoke on a gas grill. We confirmed that that’s still the case, but we also found that our directions for making a packet have been too vague. By ironing out the details, we ensure consistent, steady smoke from one packet to the next.

Eight by 4 1/2-inch packets hold 4.75 oz of chips, the maximum amount that will fit on the burner.
Two 2-inch-long slits let in just enough oxygen for a steady smolder. (Be careful that the slits don’t get blocked by the grate’s bars.)
Weigh the chips—don’t measure by volume—since chips vary greatly in size.
Since the pork can absorb only so much smoke at any moment, soak half of the chips to draw out the smoke over a longer period.
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Amy Gepfert
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oohhhhh love plum cake!
Try this luscious plum cake from star pastry chef Joanne Chang. Get the recipe from Food & Wine.
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Amy Gepfert
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Ohhhh yum!
This best-ever peach crumble recipe gets flavor from lemon juice in the peaches and browned butter in the crumb. Get the recipe at Food & Wine.
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Amy Gepfert
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I've never heard of Goo Goo Cluster bars but man do these sounds amazing!! One to try when have the time to prep in advance for a dinner party.
This over-the-top combination of chocolate pudding and silky, salty caramel-peanut sauce was inspired by the Goo Goo Cluster candy bar.
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Paris - London - New York - Montreal - Utrecht - Paris
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Went to the restaurant portion (not the self service bit) and it decent enough. Pricey, but it's downtown Zurich so what do you expect, and food is alright. Had the special risotto, which was pretty bland, others had some nice lamb and tartare which were good. The view over the river and lake is nice, and there is live music with many sweet older couples dancing.
Public - in the last week
reviewed in the last week
Clean, well organised and had everything you could possibly need for crafting or arts, even some cooking/baking stuff too. Prices very reasonable and great selection of stocking stuffers or party bag favours.
Public - a week ago
reviewed a week ago
Excellent outpost of this chain! Good pizzas, nice outdoor space and excellent seasonal specials.
Public - 2 weeks ago
reviewed 2 weeks ago
Always expensive but excellent for top quality products and produce and uber helpful staff. Love the smitten ice cream on site too - makes going to the store so much more delicious!
Public - 2 weeks ago
reviewed 2 weeks ago
165 reviews
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Amazing flavour selection (try the speculaas!) and faster service than smitten which makes everything to order and can take ages. Loved the waffle bowl too! And the smell of waffles was divine! A shame that the kids size serving (a great idea!) don't seem to come with homemade cones, unlike the bowls and larger portions. Will be back to sample more flavours.
Public - a week ago
reviewed a week ago
Wish I could give it five stars but the lines out the door and hectic nature of the place make it very frustrating to shop here at anything other than dead quiet times. The pie is excellent (get some/a slice to go!) and the hot food too, but not always worth waiting in line when you are driving somewhere. One tip we learned this time: you can take slices of pie from counter of hot food section and pay in shop, which is much quicker!
Public - 2 weeks ago
reviewed 2 weeks ago
Love this place! You have to wait a while for your ice cream but it's so worth it as their flavours are excellent. Have not tried the cones but they look delicious (for $1.25 you'd have to hope they were!) and always get a small as it's way too much food otherwise. The vanilla is and excellent supporting cast for the many delightful sauces and add ons, but their seasonal flavours are pretty amazing too!
Public - 2 weeks ago
reviewed 2 weeks ago