xiaoxl/recipe_data huggingface dataset:
Best General Tso's Chicken from Serious Eats


Ingredients:
soy sauce, dry sherry, vodka, baking soda, cornstarch, boneless skinless chicken thighs, flour, cornstarch, baking powder, kosher salt, soy sauce, dry sherry, rice vinegar, distilled white vinegar, low sodium chicken broth, sugar, cornstarch, canola oil, garlic, garlic cloves, fresh ginger, scallions, scallion, crushed red pepper flakes, scallions, canola oil, cooked white rice

Directions:
MARINADE.
In a large bowl, beat egg whites until broken down and lightly foamy.
Add soy sauce, wine, and vodka.  Whisk to combine.  Set aside half of marinade in a small bowl.
To large bowl, add baking soda and cornstarch and whisk to combine.  Add chicken and turn with fingers to coat thoroughly.  Cover with plastic wrap and set aside.
DRY COAT.
In a second large bowl, mix flour, cornstarch, baking powder, and 1/2 teaspoon salt.  Whisk until homogenous.  Add reserved marinade from Step 3.  Whisk until mixture has coarse, mealy clumps.  Set aside.  (I would put this in a large plastic bag.].
SAUCE.
In a small bowl, combine soy sauce, wine, vinegar, chicken stock, sugar, sesame seed oil, and cornstarch.  Stir with a fork until cornstarch is dissolved and no lumps remain.  Set aside.
In a large skillet, combine oil, garlic, ginger, minced scallions and red chilies. Place over medium heat (that's right, don't preheat skillet!].
Cook, stirring, until vegetables are aromatic and soft, but not browned, about 3 minutes.
Stir sauce mixture and add to skillet, making sure to scrape out any sugar or starch on the bottom.  Cook, stirring, until sauce boils and thickens, about 1 minute.
Add scallion segments.  Transfer sauce to a bowl to stop cooking, but don't wipe out skillet.
TO FINISH.
Heat 1 1/2 quarts oil in a large wok or Dutch oven to 350°F and adjust flame to maintain temperature.
One piece at a time, remove chicken from marinade and place in dry coat mixture and toss to coat and press dry mixture onto chicken to help it adhere.  When all chicken is in dry coat mixture, make sure every piece is well-coated.
Lift chicken 1 piece at a time, shake off excess coating, and carefully LOWER into hot oil (DO NOT DROP IT!].  Once all chicken has been added, cook, agitating with long chopsticks or a metal spider, and adjust flame to maintain temperature of 325-375°F, until chicken is cooked through and very crispy, about 4 minutes.
Transfer cooked chicken to a paper towel-lined bowl to drain.
Add chicken to empty skillet (the one you didn't wipe out in Step 12] and return sauce to skillet.  Toss chicken, folding it with a rubber spatula until all pieces are thoroughly coated.
Serve immediately with white rice.  (You may prefer to have more than 1/2 cup rice per serving.].
Neely's Barbeque Sauce


Ingredients:
ketchup, water, brown sugar, fresh ground black pepper, onion powder, mustard powder, crushed red pepper flakes, fresh lemon juice, Worcestershire sauce, apple cider vinegar, corn syrup, The Neely's Barbeque Seasoning, salt

Directions:
Mix all of the ingredients in a large pot.
Bring to a boil over high heat, stirring frequently to prevent sticking.
Reduce the temperature to very low and simmer uncovered, for at least 2 hours, stirring occasionally.
If you feel it needs it, add salt to taste.
Remove from heat, cool, and use as needed.
Store in a tightly sealed container for up to 2 months.
Lemon Thyme Biscuits


Ingredients:
butter, lemon zest, white flour, sugar, baking powder, baking soda, salt, fresh thyme, buttermilk, buttermilk, buttermilk

Directions:
Preheat the oven to 425*F.
Lightly oil a baking sheet.
Place the butter pieces and lemon peel in a medium bowl or in food processor.
Sift the flour, sugar, baking powder, baking soda, and salt over the butter.
By hand or with the food processor, mix the butter into the flour until evenly distributed.
Add the thyme and mix well.
Add the buttermilk and stir or pulse briefly.
The dough will be soft and a little sticky.
On a lightly floured surface, pat the dough into a 9-inch circle that is about 1/2 inch thick.
Slice it into six pie-shaped wedges.
Place the wedges on the prepared baking sheet and brush the tops with a little buttermilk.
Bake for 20 minutes, until the biscuits are firm and nice and golden brown.
Serve immediately.
Enjoy!
Irish Soda Farls
Category: bread
By Ita

Soda bread dough is flattened into a round circle, and divided into farls meaning 4 parts. It is then cooked on a dry griddle or pan. Traditionally this was the quickest way to make soda bread for unexpected guests who drop by for a bit of craic (good fun). It's best eaten fresh with butter and jam but is also delicious fried as part of an Ulster breakfast.

Ingredients:
2 cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
1 cup buttermilk

Directions:
Preheat heavy based flat griddle or skillet on medium to low heat. Place flour and salt in a bowl and sift in baking soda.  Make a well in the center, and pour in the buttermilk. Work quickly to mix into dough and knead very lightly on a well floured surface. Form into a flattened circle, about 1/2 inch thick and cut into quarters with a floured knife. Sprinkle a little flour over the base of the hot pan and cook the farls for 6 to 8 minutes on each side or until golden brown.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 4 farls

Calories: 252
Fat: 1.2 g
Saturated fat: 0.4 g
Carbohydrates: 50.6 g
Sugars: 3.1 g
Dietary fiber: 1.7 g
Protein: 8.5 g
Cholesterol: 2.5 mg
Sodium: 670.9 mg
Weight Watchers 6 Pt. Scrambled Eggs


Ingredients:
olive oil, eggs, diced tomato, onion, scallion, fat-free cheddar cheese, English muffin

Directions:
Lightly brown the scallions and onions in olive oil.
Add eggs, tomatoes, and cheese.
Cook thuroughly.
Turn off stove, and add meat.
Enjoy with or without english muffin (2 pts].
Lamb Shanks With Barley and Garlic


Ingredients:
lamb shanks, butter, olive oil, red table wine, water, dried rosemary, garlic cloves, fresh mushrooms, butter, pearl barley

Directions:
Preheat oven to 350 degrees F.
In an ovenproof pan with tight-fitting lid, brown lamb on all sides in butter and olive oil.
Remove lamb, stir wine and water into pan and heat, scraping bottom and sides of pan.
Replace lamb and sprinkle with rosemary; add the garlic.
Put a sheet of foil over top, then the tight-fitting lid to seal thoroughly.  Bake at 350 degrees for 1 1/2 hours.
For the barley, sauté mushrooms in 4 tablespoons of the butter, and set aside.
Brown the barley in the remaining butter until golden brown, then mix in mushrooms, turn into casserole, and add 2 1/2 cups of the beef stock.
Cover and bake 30 minutes at 350 degrees; add more stock as needed, about 1 cup, and cook, uncovered, until liquid is reduced and barley is done.
To serve, arrange lamb shanks around edges of serving platter, add garlic cloves to barley, and heap in center of platter.  Stir mint jelly into liquid remaining, cook three to five minutes, and spoon over lamb.
Easter Hot Cross Buns
Category: bread
By Violet

This is a traditional, slightly sweet, spiced treat eaten during Lent and on Good Friday. Serve at room temperature or warm.

Ingredients:
¾ cup lukewarm milk, divided
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
3 ¼ cups all-purpose flour, divided, or more as needed
¼ cup white sugar
1 teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ cup softened butter
2  large eggs
¾ cup golden raisins, chopped
2 tablespoons orange marmalade
1  egg white
1 tablespoon milk
⅓ cup confectioners' sugar
1 ½ teaspoons milk

Directions:
Stir 1/4 cup milk, yeast, and 1 teaspoon sugar together in a small bowl; let stand until foamy, about 5 minutes. Whisk 3 cups flour, 1/4 cup white sugar, salt, cinnamon, allspice, cloves, and nutmeg together in a large bowl. Stir  yeast mixture, 1/2 cup milk, softened butter, and eggs into flour mixture with a wooden spoon until well incorporated; stir in raisins and marmalade. Dough will be sticky. Sprinkle remaining 1/4 cup flour onto work surface; turn dough onto surface and knead, incorporating additional flour as needed, until tacky but not sticking to fingers, about 10 minutes. Form dough into a ball. Place dough in a large, lightly-oiled bowl and turn to coat. Cover bowl with a clean towel and let dough rise in a warm place until doubled in volume, about 2 hours. Deflate dough; divide into 16 equal pieces and form into round buns. Place buns 1 1/2 inches apart on a lightly greased baking sheets; cover with a light cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 400 degrees F (200 degrees C). Whisk egg white and 1 tablespoon milk together in a small bowl. Use a sharp knife to score a deep cross on top of each bun; brush buns with egg wash. Bake in the preheated oven until lightly browned, about 12 minutes. Remove to cool completely on a wire rack, about 15 minutes. Place confectioners' sugar and 1 1/2 teaspoons milk in a plastic sandwich bag; knead the bag until combined. Snip off one corner of the bag; pipe a cross into the scored lines on each bun.

Prep time: 40 mins
Cook time: 12 mins
Total time: 3 hrs 52 mins
Yields: 16 buns

Calories: 186.1
Fat: 4.1 g
Saturated fat: 2.2 g
Carbohydrates: 33.4 g
Sugars: 12.1 g
Dietary fiber: 1.3 g
Protein: 4.5 g
Cholesterol: 31.9 mg
Sodium: 186.2 mg
Carrots With Horseradish Glaze


Ingredients:
salt, butter, honey

Directions:
Cook carrots and 1 teaspoons salt in boiling water to cover,15 minutes or until tender; drain.
Melt butter in small saucepan over medium-high heat; stir in honey, horseradish, and remaining 1/4 teaspoons salt.
Add carrots and cook, stirring gently, 5 minutes.
Multigrain Pancakes
Category: breakfast-and-brunch
By 9KATIE9

Easy, satisfying, and full of whole grain goodness! Top as desired- I like mine with peanut butter and sugar-free syrup. Also, any chopped fruit, nuts, or chocolate chips could be added to the batter.

Ingredients:
¼ cup whole wheat flour
¼ cup all-purpose flour
¼ cup rolled oats
¼ cup cornmeal
2 teaspoons granular no-calorie sucralose sweetener (e.g., Splenda ®)
½ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
2  egg whites
2 tablespoons plain nonfat yogurt
2 tablespoons skim milk
2 tablespoons water

Directions:
In a medium bowl, stir together the whole wheat flour, all-purpose flour, oats, cornmeal, sweetener, salt, baking powder, baking soda and cinnamon. In a separate bowl, whisk together the eggs, yogurt, milk and water. Pour the wet ingredients into the dry, and mix just until moistened. Heat a skillet over medium heat, and coat with cooking spray. Pour about 1/3 cup of batter per pancake onto the skillet. Cook until bubbles begin to form in the center, then flip and cook until browned on the other side.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 119.8
Fat: 0.7 g
Saturated fat: 0.1 g
Carbohydrates: 23.2 g
Sugars: 1.2 g
Dietary fiber: 2.1 g
Protein: 5.5 g
Cholesterol: 0.3 mg
Sodium: 574.8 mg
Strawberry-Rhubarb Cobbler


Ingredients:
strawberry, rhubarb, lemon juice, sugar, cornstarch, flour, sugar, baking powder, baking soda, salt, butter, sour cream, eggs, milk, vanilla, sugar

Directions:
In 3-qt saucepan, combine strawberries and rhubarb.  Cook over medium heat until mixture comes to a full boil (10-15 minutes].  Reduce heat to low.  Cover, continue cooking 5 minutes.  Stir in lemon juice.
In small bowl, combine 1 cup sugar and cornstarch.  Stir into fruit mixture.  Cook over medium heat, stirring occasionally, until mixture thickens and just comes to a boil.  Boil 1 minute; cool.
Heat over to 350.
In large bowl, combine flour, sugar, baking powder, baking soda, and salt; cut in butter until crumbly.
In medium bowl, combine all remaining cake ingredients; beat with wire whisk until smooth.  Stir sour cream mixture into flour mixture just until moistened.
Spread half of batter on bottom of greased 13x9x2 aluminum baking pan.  Spread with cooled fruit mixture.
Drop remaining batter by spoonfuls over fruit filling.  Sprinkle with sugar and sliced almonds.
Bake for 55 to 70 minutes or until toothpick inserted in center comes out clean.
Serve warm or cool with half-and-half or ice cream.
Baked Apple Cinnamon Rolls
Category: trusted-brands-recipes-and-tips
By Mott's

This delicious cinnamon roll made with applesauce has all the flavor of a standard cinnamon roll with a fraction of the calories. It is a delicious breakfast or sweet treat.

Ingredients:
2 tablespoons unsalted butter
1 tablespoon heavy cream
½ cup light brown sugar
1 cup Mott's® Original Applesauce
½ teaspoon vanilla extract
1 (13.8 ounce) can refrigerated pizza crust
¼ cup light brown sugar
½ cup granulated sugar
1 ½ teaspoons ground cinnamon

Directions:
For sauce, whisk together all ingredients in small saucepan over medium-low heat.  Cook, stirring occasionally, for 15-20 minutes until sauce thickens. For cinnamon rolls, preheat oven to 350 degrees F (175 degrees C). Lightly spray an 8-inch cake pan with non-stick cooking spray. Roll out pizza dough into 8 x 12-inch rectangle with the smallest length facing you. Combine sugars and cinnamon together in small bowl. Sprinkle evenly over dough. Pat sugar mixture gently into dough. Roll dough away from you. Dough will be about 2 inches in diameter and 12 inches long. Cut dough into 8 equally thick slices. Place rolls in prepared cake pan and Bake for 20 minutes. Pour sauce over rolls, and, bake for an additional 15 minutes. Let pan cool slightly on wire rack for 10 minutes. Serve.

Yields: 8 servings

Calories: 299.2
Fat: 4.9 g
Saturated fat: 2 g
Carbohydrates: 60 g
Sugars: 32.8 g
Dietary fiber: 1.1 g
Protein: 4.4 g
Cholesterol: 8.9 mg
Sodium: 330.9 mg
Scratch Brownies


Ingredients:
butter, margarine, white sugar, vanilla flavoring, eggs, cocoa powder, plain flour

Directions:
Preheat oven to 350 degrees F.
Cream butter (or margarine] and sugar. This works well with a mixer, but you can do it by hand.
After creaming, switch to a spoon for mixing. Brownies tend to get tough if worked too much.  Add the vanilla and eggs and mix just until smooth.
Pour in cocoa powder and flour. Again, mix until smooth and lumps are broken up, but don't overmix or work the batter too much.
At this point, if you want to add extras such as nuts, raisins, or chocolate pieces, just fold those in easily.
Bake for 18-20 minutes in 2 pans size 8 inches by 8 inches. You can use a larger pan like the 9 x 9 and cook for a little longer, 25 to 30 minutes at 350 degrees F. If you use a single pan, then the Scratch Brownies are thicker.
Double Banana Bread


Ingredients:
flour, sugar, baking powder, baking soda, salt, eggs, bananas, water, walnuts

Directions:
Heat oven to 350°F.
Mix flour, sugar, baking powder, baking soda and salt in large bowl.
Beat eggs in small bowl; stir in bananas, oil and water.
Add to flour mixture; stir just until moistened.
Stir in cereal and walnuts.
Pour into greased 9 x 5-inch loaf pan.
Bake 55 to 65 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pan.
Cool completely on wire rack.
GRILLED BRUSCHETTa CHICKEN


Ingredients:
boneless skinless chicken breast halves, tomatoes, mozzarella cheese, fresh basil

Directions:
Step 1.
Place a large sheet of heavy-duty oil over half of grill grate; heat grill to medium heat. Meanwhile, place chicken in resalable plastic bag.
Step 2.
Add 1/4 cup dressing and seal bag. Turn bag over several times to evenly coat chicken with dressing.
Step 3.
Refrigerate 10 minutes (you can also marinate it for a day]. Remove chicken from bag; discard bag and dressing.
Step 4.
Grill chicken on uncovered side of grill for about 6 minutes. Meanwhile, combine remaining 1/4 dressing. Turn the chicken over and place cooked-side up, on foil on the grill. Top with tomato mixture. Close lid.
Step 5.
Grill 8 minutes or until chicken is done.
"Everything" Seasoning Phyllo Crackers
Category: appetizers-and-snacks
By France C

These phyllo crackers have a delicate, flaky texture with a buttery flavor. Bagel seasoning can be found at most major retailers or you can make your own. These can be a little finicky to make at first, but once you get the hang of it, you will be hooked!

Ingredients:
10 sheets phyllo dough, thawed
3 tablespoons melted butter
1  egg white, lightly beaten
3 tablespoons everything bagel seasoning

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Cut 2 sheets of parchment paper to fit on a baking sheet. Place 1 sheet of parchment on a flat work surface. Gently place 1 sheet of phyllo dough on top. Brush lightly with butter right up to the edges, being careful not to tear the sheet. Place another sheet of phyllo on top. Press down to remove any air pockets, and brush with butter. Repeat 3 more times. On the 5th sheet, brush with egg white instead of butter. Sprinkle with 1/2 of the bagel seasoning. Cut the phyllo into 40 squares, or into the shape of your choice, using a pizza cutter. Slide the whole parchment sheet onto the baking sheet. Bake in the preheated oven until lightly browned, 6 to 8 minutes. Keep a close eye on them, as they tend to brown quickly. Remove parchment sheet from baking sheet and let cool. Repeat process with remaining ingredients. Let cool and serve immediately, or store at room temperature in a sealed container.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 80 crackers

Calories: 13.4
Fat: 0.6 g
Saturated fat: 0.3 g
Carbohydrates: 1.3 g
Protein: 0.2 g
Cholesterol: 1.1 mg
Sodium: 51.2 mg
Butter Pecan Rum Cake


Ingredients:
eggs, water, applesauce, instant butterscotch pudding mix, pecan halves, pecans, butter, confectioners' sugar, vanilla, dark rum, salt, pecan halves, pecans

Directions:
Line two 8" cake pans with parchment paper and spray with non-stick spray.  Mix cake mix with eggs, water, pudding mix and applesauce.  Fold in ground pecans and chopped pecans.  Pour evenly into pans. Bake according to package mix directions till toothpick comes out clean.
Cool 10 minutes in pans then transfer to wire racks and cool completely.
Mix butter and vanilla.  Add confectioners sugar, 1 cup at a time and mix in completely.  Add pinch of salt and rum to desired consistency.
Frost cake.  Press chopped pecans into sides of cake and garnish top with pecan halves.
Mimi's Chili


Ingredients:
dry pinto beans, dried kidney beans, instant minced garlic, onions, hamburger, catsup, Worcestershire sauce, tomato sauce, paprika, cumin, chili powder, instant minced garlic, turmeric, black pepper, red pepper flakes, salt

Directions:
Wash beans and place in pot with the next two ingredients--minced onion and minced garlic.
Cover beans with cold water and boil for 10 minutes with lid on; turn off heat and let sit for 1 hour.
Drain but do not rinse.
Cover with fresh water and simmer for 60-90 minutes till tender.
Drain and set aside.
Saute the onions and then add the hamburg and cook till done.
Add the rest of the ingredients and simmer for 10-15 minutes.
Now you may put it in the crockpot on high for 1-2 hours and then on low for 4-6 hours stirring occasionally OR may be cooked on lowest setting on stove for 2-3 hours.
Watch that it does not get dry.
Hearty Man's Gluten-Free Beef Casserole


Ingredients:
flour, salt, pepper, olive oil, water, beef broth, garlic cloves, onion, dried thyme, dried rosemary, mashed potatoes, butter

Directions:
Place gluten-free flour, salt and pepper in a large mixing bowl.
Add beef cubes and toss to coat.
In a skillet over medium heat, brown the beef in olive oil.
Place beef and pan drippings in a greased shallow 2-1/2-qt. baking dish.
Add to the skillet the water, beef broth, garlic, onion, thyme and rosemary; bring all to a boil.
Simmer uncovered, for 5 minutes. Stir in the mushrooms.
Pour broth mixture over the meat and  mix well.
Cover and bake at 350 degrees for 1-1/2 minutes or until beef is tender.
Remove from the oven and spread mashed potatoes over the top of the beef.
Brush with melted butter and sprinkle with additional herbs if desired. Bake 15-20 minutes longer.
Mediterranean Zucchini Salad
Category: salad
By Nicole S.

A great zucchini summer salad!

Ingredients:
2 each zucchini, peeled
½ pint cherry tomatoes, quartered
1 cup pitted Kalamata olives, quartered
1 (6 ounce) jar quartered artichoke hearts, drained and chopped
2 tablespoons white wine vinegar
1  lemon, juiced
2 tablespoons crumbled feta cheese, or to taste

Directions:
Peel zucchini into thick strands. Divide between 2 bowls. Divide tomatoes, olives, artichokes, white wine vinegar, and lemon juice between the 2 bowls. Sprinkle feta cheese evenly on top of each and serve.

Prep time: 20 mins
Total time: 20 mins
Yields: 2 servings

Calories: 197.7
Fat: 10.2 g
Saturated fat: 2.5 g
Carbohydrates: 27.2 g
Sugars: 2.4 g
Dietary fiber: 10 g
Protein: 7.7 g
Cholesterol: 8.4 mg
Sodium: 1257.7 mg
Pomegranate Syrup or Molasses


Ingredients:
pomegranate juice, sugar, fresh lemon juice

Directions:
For Syrup:
Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat.
Cook, stirring occasionally, until the sugar has completely dissolved.
Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup.
Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
For Molasses:
Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat.
Cook, stirring occasionally, until the sugar has completely dissolved.
Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup.
Remove from the heat and allow to cool in the saucepan for 30 minutes.
Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
Low-Carb Strawberry Mug Cake


Ingredients:
egg, sour cream, strawberry, artificial sweetener, butter, lemon juice, baking powder, salt

Directions:
Microwave butter for 10-15 seconds or until melted., Finely dice strawberry., Add egg and mix thoroughly., Add remaining ingredients and mix to combine., Microwave for 60-90 seconds and let cool for 2 minutes before eating.
Fire and Ice Hot Chocolate


Ingredients:
milk, cocoa powder, vanilla extract, vanilla ice cream

Directions:
"Heat milk in a sauce pan over medium high heat (any milk - skim, 2%, whole -- it all works just fine!].  Do NOT boil --  just heat thoroughly.  Wisk in vanilla and Nesquik chocolate powder.  I recommend 6 heaping spoonfuls of chocolate powder --  even more if you are a chocolate fan.  Don't be stingy --  it's chocolate!  Now put a scoop of your favorite vanilla ice cream in the bottom of a mug (about a 4th of a cup].  Poor your hot chocolate mixture over the ice cream.  Start drinking!  The creaminess of the ice cream makes the hot chocolate even more delicious.  You get a little cold with a little hot (fire and ice].  Less chance of the kids burning their tongue on the hot chocolate, too.  Bonus!  I hope you enjoy this yummy treat -- ."
Daniel Breaker’s Hamilton Cocktail


Ingredients:
rum, lemon juice, fresh thyme, sugar, water, fresh thyme

Directions:
In a cocktail shaker, combine rum, banana liqueur, lemon juice, thyme syrup and egg white. Shake gently to mix. Add ice to fill, then shake vigorously. Strain into a coupe, sprinkle bitters on top of the foam and garnish with fresh thyme.
For the thyme syrup:
Combine sugar, water and thyme sprigs in a small saucepan and bring to a simmer over medium-high heat, stirring often to dissolve sugar. Once the mixture is simmering, strain into a heat-proof airtight container and refrigerate until ready to use.