Got Corn Milk? Make FoodNRecipe's Momofuku Milk Bar-Inspired "White American"
So, this is sort of a homage to Christina Tosi, the brain behind (but not the face of) the Momofuku Milk Bar. You may recall that I wrote an article that was pretty gosh-darn rude to the Milk Bar's Brooklyn location, but only because I find their stuff way too sweet, way too fatty, and I think that their bait-and-switch marketing with the pork bun is pretty insidious.
But I don't want to talk about that article too much, and that's for two reasons. The first being that I've tried the corn cookie at Momofuku Milk Bar, and it's an irrefutable triumph. Throw it in your fridge and make it nice and cold before you eat and you've got yourself a treat that's truly worthy of her recent James Beard award.
Our apologies, Ms. Tosi. That Corn Cookie is a triumph, and soars far above the vitriol of what I wrote about your outpost of the Momofuku Empire. Just take that god-awful pseudo-pork pork bun off your Williamsburg menu and I'll give you a full- fledged apology.
The second reason? I flipped through the Momofuku Milk Bar cookbook, and even if I still think that most of her recipes are too sweet, the way she writes her recipes is surprisingly gracious, accounting for the fact that most home cooks don't have access to certain ingredients with her conversions and her recommendations on sourcing. It's a labor of love that inspires even more labors of love, and that's why (I think) people write about food in the first place.
One thing that always surprised me about Ms. Tosi's cooking is how overly sweet just about everything on her menu is. That is, of course, except for her signature item: the cereal milk, which could stand to be much sweeter.
We're taking the lessons of her cereal milk and adjusting it to make it a little more adult. This recipe couldn't have been possible without the help of Ms. Tosi's kitchen playfulness, or my boyfriend Danny's genius attempt to substitute corn powder in a recipe with some pulverized Corn Pops cereal.
FoodNRecipe's White American
This is more of an alcoholic smoothie, really. It's so white, so American, that it'll statistically be more inclined to vote for Romney and Paul. But that shouldn't stop you from drinking it. It doesn't know any better, and after throwing back a couple of these, neither will you.
Part One: Extra Corny Cereal Milk
Let's start by preheating the oven to 300 degrees.
Line a baking pan with some parchment and pour one-and-a-half cups of Corn Pops cereal that have been dusted with cinnamon and one-and-a-half cups of Corn Flakes cereal that have been drizzled with honey to it.
Bake it for fifteen minutes, or until it starts to smell like it's lightly toasted. Let it cool it completely before pouring just under four cups of milk to the mix, stirring it as vigorously as possible.
Let it steep at room temperature for thirty minutes. Then strain the mixture through the finest-mesh sieve you have. Using the back of your hand, wring out the corn flakes and corn pops that get stuck against the sieve. Make sure that none of the mushy cereal comes into the milk.
Lastly, add 1/4 teaspoon of salt to every 2 tablespoons of light brown sugar you add to the milk, tasting with each addition until it's as sweet as you want it to be. Then let it chill until it's ready to be used.
Tada! You've got yourself some Extra Corny Cereal Milk. You may win that James Beard just yet. Keep it in your fridge for now.
Part Two: Making or Obtaining Ice Cream
If you're feeling adventurous, follow our recipe for delicious Sweet Summer Corn Ice Cream.
But if making ice cream isn't your speed, just go out and get your favorite Vanilla Ice Cream. We won't tell.
But you'll be able to tell, unless you do what we do. Remember that recipe for Extra Corny Cereal Milk we just made? You'll be using that to make an adult milkshake in this next step, and if you're using vanilla ice cream, then you'll need to make that Extra Corny Cereal Milk into some X-Tremely Corny Cereal Milk. Instructions below.
Part Three: Making the "White American," or, Making X-Tremely Corny Cereal Milk, then Making the "White American"
Remember this ratio: 2 parts ice cream to 1 part milk. That makes the perfect milk shake. Less milk makes for a thicker one, more milk makes for a thinner one, but that ratio yields the ideal milkshake.
If you're making this milkshake with Corn Ice Cream, just follow that ratio with the Extra Corny Cereal Milk and add a shot of bourbon to every cup of ice cream you use.
If you cut a corner in Part Two and are using vanilla ice cream, here's another ratio breakdown: for every three parts of cereal milk you use, add one part of our Ultimate Corn Milk recipe. That yields X-Tremely Corny Cereal Milk.
In other words, pre-bourbon, your milkshake should look like this:
8 parts Vanilla Ice cream : 4 parts X-Tremely Corny Cereal Milk*
*Get that 4 parts X-Tremely Corny Cereal Milk by mixing 3 parts Extra Corny Cereal Milk with 1 part Corn Milk
Lastly, add a shot of bourbon for every cup of ice cream will set this over the edge.
Serve with a cigarette.
INSIDE Food & Recipe
Packaged food maker Sara Lee Corp reported lower-than-expected quarterly earnings on Thursday a...
(AlertNet) - Her bare feet coated with mud, Sabena Gitau trudged down the rain-sodden hillside ...
Chef Juan Mari Arzak has done much to put Spain's culinary heritage on the map and aims to...
Danish restaurant Noma was crowned the world's best restaurant for the third year in a row...
We've all been famished at the airport gate, but sometimes there're not enough minutes to grab a bite to eat.
Chefs & Restaurants
KFC ROUTE 25, the world’s first KFC fully-stocked whiskey bar, has opened on April 25 near the...