Tahini Peanut Oak Cookies2 cups rolled oats 1/4 cup and 2 TB peanuts ¼ tsp baking soda ¼ tsp salt 1 tb chia seed ¼ cup chopped dried apricots ¼ cup tahini ½ cup maple syrup ¼ cup almond milk 1 tsp vanilla Topping: Cinnamon sugar Chia seeds Toast the oats and the peanuts for 10 minutes in an oven at 350. They can share a tray. In a food processor pulse 1 cup of the oats and ¼ cup of the peanuts into a flour (do not pulse the remaining 1 cup of oats and 2 TB peanuts). Add all of the dry ingredients into a bowl from the oats to the chia seeds (including the oat/peanut flour and the reserved oats and peanuts). Mix in the chopped dried apricots and use your hands to incorporate them into the flour so they don’t clump together. Add in the wet ingredients from the tahini to the vanilla. Using a scoop or your hands create even balls and place them on a parchment lined baking tray. Use the palm of your hand to push them down so they resemble flat discs. Sprinkle the tops with cinnamon sugar + more chia seeds. Bake at 350 for 10 minutes. Allow to cool and enjoy!
Dumplings5 cups napa cabbage, finely chopped & lightly salted 1/2 lb ground pork (or ground chicken works) 2 teaspoon minced ginger 1 stalk scallion, finely chopped 1 tablespoon dark Chinese cooking wine or sherry 1/2 teaspoon sesame oil 2 teaspoon lite soy sauce 1/2 teaspoon sugar 1/2 teaspoon kosher salt 1 tablespoon cornstarch Pinch of white pepper 1 pack “Twine Marquis” brand dumpling wrapper, “Shanghai style” thickness (Leave at room temperature over night the day before you make the dumplings, this will make the wrapping part much easier) To make the filling, first take the salted cabbage and drain all excess water, make sure you get as much water out as you can or else it’ll make the filling watery. Combine all ingredients in a mixing bowl and mix well, making sure not to over mix. Refrigerate for 30 minutes before making the dumplings. To make the dumplings, have a small bowl of water to help seal the wrapper. Put one sheet of wrapper in the palm of your hand, and place about 1 tablespoon of filling in the middle. Slightly dampen the edge of half the wrapper, making sure that it is damp but not wet - too much moisture will make a messy dumpling! Fold the wrapper close and press the edges making sure there are no air bubbles in the middle where the filling is, and give it a good pinch. Repeat until all fillings are gone. Pan fry in oil or boil in water until wrappers are translucent, then enjoy!
1 Pie Dough
2 tablespoons butter
2 Vidalia onions, thinly sliced
5 slices bacon
8 small yellow summer squash, sliced into 1/4 inch rounds
1/2 teaspooon salt
1 teaspoon freshly ground black pepper
1/4 cup sour cream
1 1/2 cups grated Gruyère cheese
Roll out dough into a 12-inch circle. Place into a 9-inch round pie plate and flute; partially bake the dough.
Preheat oven to 375 degrees.
Melt the butter in a medium sauté pan. Add onions and sauté for 40 minutes on medium-low heat, or until onions are caramelized.
Cook bacon in a large sauté pan until crisp. Remove from pan and drain on a paper towel; let cool and then break into pieces. Reserve 2 tablespoons of bacon grease in the pan. Add squash, salt, and pepper to pan and cook for 20 minutes on medium-high heat, stirring occasionally.
In a large bowl, whisk the egg and sour cream to combine. Add bacon, onions, squash, and cheese. Stir to combine. Spoon mixture into pie crust and bake for 25 minutes until golden and bubbly.
Keep it simple + fresh with this Lobster Gnocchi recipe from Drew Hedlund of Tradd's!
3 oz Rio Bertollini's lemon basil gnocchi
2 oz cooked cold water lobster meat
1 tsp oven dried tomatoes
1/2 tsp preserved lemon
1/4 cup lobster stock
2 Tbs butter
1 oz arugula
Bring a large pot of salted water to a boil.Place butter in a sauté pan and melt over medium heat until lightly brown and foamy.
Add gnocchi to boiling water. When they float to the top, cook for 1 minute more.Using a slotted spoon or spider, gently transfer the gnocchi to the pan of melted butter to brown lightly.
Add lobster meat, preserved lemon, and oven dried tomato to sauté pan. Heat through and season with salt and pepper.
Add lobster stock and reduce until the liquid is gone.
Add arugula to sauté pan and cook for around 5 minutes, until the leaves begin to wilt.
Toss and serve with parmesan reggiano on top.
Meringue Mushrooms4oz/120g whites, room temperature 2 Tbs cocoa powder + more for dusting Pinch cream of tartar 3/4 cup/140g granulated sugar 1 cup/140g powdered sugar, sifted 1/4 cup Ghiradelli semi sweet or dark chocolate chips (this is the “glue”) Preheat the oven to 200°F. Put the whites in the bowl of a stand mixer fitted with the whip attachment and whip on high speed until frothy. Add the cream of tartar. Gradually add the granulated sugar and whip until stiff peaks. Fold in the sifted powdered sugar. Pipe the meringue mushrooms onto a Silpat using a piping bag fitted with a medium round piping tip. Pipe “kisses” for the stems, pulling the bag up sharply at the end to make a sharp pointy tip. For the caps, keep the tip 1/4” up and make filled circles. Bake immediately in the oven for 1 hour. Turn off the oven and allow meringues to sit overnight in closed oven. Do not open the oven at all once the meringues are in it. Assembly: Poke holes in bottom of the mushroom caps with a toothpick or a paring knife. Dab a bit of melted chocolate into the hole. Take the stem of the mushroom and place the pointed end into the chocolate and hold still until chocolate is firm enough to stay into place.
Caramel Sauce1 cup heavy cream 1 cup + 2 Tbs granulated sugar 3 Tbs light corn syrup 1 tsp sea salt Water as needed 1½ Tbs unsalted butter Heat the cream to until steaming. Set aside. Place the sugar, corn syrup, salt, and enough water to make a wet sand texture in a heavy-bottomed saucepan over medium-high heat. Stir until combined. Without any further stirring, cook the mixture to a medium amber color. Watch carefully as it can burn quickly. Turn off the heat and add the hot heavy cream in a slow, steady stream, while whisking constantly. Be careful as it will bubble up. Add the butter and whisk until all is combined. Set aside.
Chocolate Sponge CakeCocoa power 4 oz/120g 64% chocolate 6 eggs, separated, room temperature 6 Tbs./80g granulated sugar 1 tsp. vanilla extract ¾ tsp. cream of tartar 1/8 tsp. kosher salt Preheat the oven to 350°F. Spray a 18 inch x 13inch rimmed baking sheet with nonstick cooking spray, line it with parchment paper, and spray the parchment. Lightly sift cocoa powder over the parchment. Melt the chocolate and set aside to cool. Combine the yolks and 1/4 cup/50g of the sugar in the bowl of a stand mixer fitted with the whip attachment and whip it on high speed until the mixture turns a light yellow and thickens enough that when you lift the whisk over the mixture, the mixture forms a ribbon as it slowly falls back onto itself, about 5 minutes. Add the vanilla extract. Add melted chocolate in a steady stream, whipping until just combined. Set aside. In a new, absolutely clean bowl, use a clean whisk to whip the egg whites until frothy. Add the cream of tartar and whip the whites to soft peaks. Gradually add the remaining 2½ tablespoons/30g sugar and whip the whites on high speed until medium/stiff peaks form. Gently fold 1/3 of the whites into the chocolate mixture. Repeat twice more. Don’t over mix. Spread the batter into baking sheet. Bake for 15 to 18 minutes, or until the cake springs back when touched. Take the cake out of the oven and cover it with a slightly damp kitchen towel.
Caramel Mousse3 *silver strength gelatin sheets 1 Tbs/15g cold water 1 cup/235g caramel sauce 3 egg yolks/55g yolks 6 Tbs/75g granulated sugar 1½ /45g egg whites Pinch sea salt 1cup/205g heavy cream, whipped to soft peaks Combine the gelatin and water in a double boiler and heat until the gelatin melts. Heat the caramel to 100°F, add the gelatin mixture, and stir. Transfer to a large mixing bowl and set aside. Make a double boiler with the bowl of a stand mixer and a saucepan. Combine the yolks and 1 heaping Tbs/15g of the sugar in the bowl and whisk them over barely simmering water until the mixture reaches 145°F, about 7 minutes. Transfer the bowl to a stand mixer fitted with the whip attachment and whip them on high speed until the mixture is cool. Set aside. In a new, absolutely clean bowl, combine the egg whites, salt, and remaining 5 Tbs/60g of sugar, place it over the saucepan of barely simmering water and use a clean whisk to whip the mixture until it reaches 160°F, about 5 minutes. Transfer the bowl to a stand mixer fitted with a clean whip attachment and whip on high speed until cool, about 5 minutes. Fold the egg yolk mixture into the caramel mixture. Gently fold in the whites in thirds. Fold in whipped cream in thirds. Cover and refrigerate until set and ready for use. *Professional chefs use gelatin sheets instead of granular gelatin. They are available online.
Chocolate Icing1 cups/4.5 oz cocoa powder 4 1/3 cups/20 oz powdered sugar 16 oz unsalted butter, softened ¼ cup whole milk Sift the dry ingredients together. Put the butter in the bowl of a stand mixer fitted with the paddle attachment and beat it on high speed until light yellow, about 8 minutes. Beginning and ending with the dry ingredients, alternate adding the dry and wet ingredients. Set aside.
AssemblyRemove the towel from the cake Spread the mousse over the cake, leaving the cake bare for the last 1½ inches the short end of the baking sheet. Pick the cake up by the opposite end of the bare cake and use the parchment to help you roll it evenly, peeling back parchment as you roll. Place the cake seam-side down. With a serrated knife, cut ¼ inch off of the end of the cake on a bias. Pick up this piece and place it on the side of the “log” to resemble a tree branch. Refrigerate for 1 hour. Use the chocolate icing to ice the log and use a fork to make it textured. Dust the meringue mushrooms with cocoa powder and place around/on the yule log. For a pop of color, roll cranberries in sugar and place around the yule log.
Ingredients1oz Honey Beet Syrup 1oz Acidified Beet Juice 1.25oz Durham Distillery Wax Infused Navy Strength Gin
InstructionsShake All. Strain Through Fine Mesh Strainer into a Coupe Glass. Garnish with Dehydrated Beet Chip.
Honey Beet Syrup5oz Beet Juice 5oz Honey 2oz Dry Red Wine 2oz Raw Sugar 4-5 Large Rosemary Sprigs Combine all into a sauce pan and bring to bare simmer over medium heat. Reduce heat to low and simmer for 10 minutes. Strain through fine mesh strainer.
Acidified Beet JuiceAdd 1/4 teaspoon citric acid powder for ever 2oz of fresh beet juice.
Wax Infused GinMelt down 1oz of local edible wax inside a mason jar over a water bath. Remove from bath, swirl to coat and harden. Add 750ml of gin and steep for 4 days. Strain gin and rebottle.
IngredientsServes 8 to 10 8 ounces (225 g) country ham, diced 1 large sweet onion(4 ounces), diced 2 tablespoons (28 g) salted butter 1 teaspoon ground turmeric 3 cups (710 ml) collard stock (see below) 3 cups (330 g) diced Russet potatoes 3 cups (540 g) cooked collards (see below) 1 cup (235 ml) heavy cream 1 teaspoon freshly ground black pepper
InstructionsIn a large stockpot, cook the ham over medium heat until it starts to brown, about 3 minutes. Stir in the onion and butter. When the onion starts to become translucent, add the turmeric and stir. Add the collard stock and potatoes and cook until the potatoes are tender, about 5 minutes. Add the collards, heavy cream, and pepper. Give the pot a good stir. Cook the chowder for an additional 8 to 10 minutes, stirring occasionally. Serve hot with a slice of cornbread.
Collards and StockIf you don’t have collards already cooked, this is a basic recipe to get the stock and cooked collards you’ll need for the chowder.
IngredientsMakes 3 cups collard greens and 4 cups stock 2½ pounds (1 kg) collard greens, coarsely chopped 1 tablespoon (18 g) kosher salt 6 cups (1.4 l) water
InstructionsCombine all of the ingredients in a large pot and bring to a simmer. Simmer for about 45 minutes, or until the collards are tender. Drain the collards, saving the stock. You only need 3 cups of stock for the chowder. Freeze the remaining cup of stock to use in vegetable soup. Recipe courtesy of: © 2019 Quarto Publishing Group USA Inc. Text © 2019 Matthew Register Image courtesy of: Food Seen
IngredientsApprox ⅓ lb of brussels per person, with stems and any tough outer leaves removed and cut in half. Good quality bacon like Nueskes or Bentons ½ strip per person Balsamic Vinegar, 1/2 Cup Olive Oil, 1/2 Cup Honey, 2 Tablespoons Salt, Pepper, and Granulated Garlic to taste (just a sprinkle)
For the Marinated OnionsSugar - 1 cup Apple Cider Vinegar - 1 Cup 2 Large Red Onions
- Slice onions into thin circles by hand or on a mandoline slicer
- Bring Sugar and Vinegar to a boil, turn off heat and add the sliced red onions.
- Set another pot or a plate with a weight into the pot so the onions are pushed down into the liquid and set aside
- Prepare your brussels by cutting off the stem and cutting them half, removing any ugly or tough outer leaves
- Using a large bowl, mix together the olive oil, balsamic, honey, salt, pepper and granulated garlic. Whisk until well mixed. Add brussels and toss several times to coat.
- Place on a baking sheet in a single layer and bake at 350 for approx 20 minutes or until crispy and dark brown on the edges.
- While the brussels are roasting, pan fry or bake your bacon, approx ½ strip per person. Once cooked to you liking, dice and set aside, along with any drippings from the pan.
- De-seed 1-2 large pomegranates (There are great videos on Youtube with various methods if this is a new task for you!)
- Toss the bacon crumbles with the pomegranates and the brussels. Top with a few rings of lovely bright pink marinated onion for acid and color.
- If you really want to punch this up, add some shavings of manchego cheese and a couple spiced pecans!