1 shot Rittenhouse Rye or Wild Turkey Rye
1 shot Courvoisier Cognac
1 shot Martini & Rossi Sweet Vermouth (Rosso)
½ shot St-Germain
Dash Angostura Bitters
Dash Peychaud Bitters
Stir all ingredients in an ice-filled shaker. Strain into an ice-filled rocks glass. Garnish with a lemon twist.
Moroccan Roasted Garlic Pesto & Cashew Pizza
Green Cheese Toasts with Pesto, Avocado & Mozzarella
Spread 1 tbsp of pesto on each slice of the bread. On one slice place cheese, avocado, goat cheese, rucola, cover with a second slice of cheese and top it with second slice of bread. Press together gently.
To make it delicious you should toast it. To do so heat 1 tablespoon olive oil in a frying pan over medium low heat and fry the sandwich until bread is golden brown. Press down on the sandwich lightly, then flip the sandwich over and cook until second side is golden brown.
CARROT & FIG CAKE
175g dried figs
300ml apple juice
175g wholemeal flour
225g grated carrot
1/2tsp fennel seeds
Watermelon Rose Squash
Crayfish & Beetroot Mousse Sandwich - A Swedish Lobster Roll
For 4 people you need
crayfish, cooked, 16
sourdough bread 8 slices
dill, snipped, a small bunch
Slice the crayfish.
For the beetroot mousse
beetroot, unpeeled, 1 (you will need 100g / 3.5 ounces for the mousse)
bay leaf 1
olive oil 1 tablespoon
Cook the beetroot with the bay leaf in salted water for 45 minutes or until the root is soft. Purée 100g / 3.5 ounces of the beetroot in a blender with the olive oil and season with salt.
For the mayonnaise
organic egg yolks 2
olive oil 50ml / 2 ounces
freshly squeezed lemon juice 1 tablespoon
sour cream or crème fraîche 2 teaspoons
a pinch of salt
Drop the egg yolks into a mug which should be just big enough for a stick mixer to fit in it. Start mixing and slowly pour in the oil. When the dip is thick and creamy season with salt and lemon juice and stir in the sour cream.
To assemble the sandwich
Spread some mayonnaise on a slice of bread, add dollops of the beetroot mousse and the sliced crayfish meat on top. Sprinkle with dill and a bit more mayonnaise and close the sandwich with another slice of bread.
Roasted Garlic, Pumpkin & Leek Soup
Fire-Roasted Poblano Pepper & Eggs
A Mexican ranch inspired breakfast recipe featuring fire roasted poblano peppers, a deep earthy tomato chilli sauce, eggs sunny side up, and avocado.
Stir-Fried Clams in Black Bean Sauce
Before you do anything, make sure that your clams are washed thoroughly.
When your ingredients have been prepared and you’re ready to cook, heat the oil in your wok over high heat. Add the ginger and allow it to caramelize (about 20 seconds), taking care not to burn it.
Next, add the garlic, scallion, peppers and fermented black beans, and stir fry the mixture for about 10 seconds. Add the clams. Pour in the Shaoxing wine around the perimeter of the wok, and immediately cover it.
Cook until the clams begin to open. At this point, the liquid in the wok should be boiling and generating steam when the wok is covered. The time for the clams to cook and open up depends upon the size and type of the clams you are using and how hot you can get your stove. Once a good number of them have opened, remove the cover and give everything a stir.
Stir in the sugar, sesame oil, pepper. Discard any of the clams that didn’t open. Now taste the sauce. If it’s not salty enough, you can add a little bit of soy sauce. Once your satisfied with the flavor of the sauce, add about half of the corn starch slurry to the liquid in the wok and stir. Add more slurry if needed to further thicken the sauce. Discard any clams that have not opened because it probably means they are dead – better safe than sorry!
Stir in the chopped cilantro and gently stir the mixture so the sauce coats the clams. Serve immediately.
5 min Scallion-fat Noodles
Bring a large pot of water to boil. Meanwhile, cook fatty bacon strips in a skillet over medium-high heat, until rendered and browned, then remove with a slotted spoon and set aside. Check if there is about 3 tbsp of bacon fat in the skillet, if not, add more oil to meat 3 tbsp. Heat the oil over high heat until almost smoking, then add the scallions all at once. Cook until the scallions are deep-browned and almost burnt (very important in order to get the right flavour), stir in the ground white pepper, then turn off the heat and set aside. Combine soy sauce, black vinegar, light brown sugar and dark soy sauce in a large bowl.
Cook the noodle according to instructions. Cooking-time varies, but in general, fresh noodles cook faster than dried noodles. Drain the cooked noodle and transfer to the bowl with the soy sauce-mixture. Add the reserved bacon bits, all the caramelized scallions and all its oil. Sprinkle with a bit more ground white pepper, mix well, and eat immediately.
Sparkling Blackberry Mint Julep
prep time: 10 mins serves 2
MINI PUMPKIN PIES
8 tbsp. cold unsalted butter (cut into smaller pieces)
1 1/3 cups all-purpose flour
1 tbsp. sugar
1/4 tsp. salt
4 tbsp. ice water
In a food processor, combine the flour, sugar and salt. Pulse 2 or 3 times to mix.
Add the butter pieces and pulse 8-10 times until the mixture forms large, coarse crumbs.
Add the ice water a little at a time and pulse 10-12 times until the dough begins to form.
Transfer the dough to a work surface and shape it into a 6-inch disk. Wrap it in plastic and chill for at least 1 hour.
1 (15 oz.) can pumpkin puree
3 large eggs
3/4 cup firmly packed brown sugar (dark or light)
1 cup evaporated milk
2 tbsp. unsalted butter, melted
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/2 tsp ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. salt
Preheat the oven to 350 degrees F.
If you’re using 6 mini cocottes or ramekins, cut your dough into 6 equal pieces and roll them out into circles. Line your cocottes with the dough circles and trim & press with a fork to finish the edges.
If you’re using a regular 9-inch pie dish, roll out the dough into 1 large circle and line your dish, trimming to finish the edges. For 1 large pie, you’ll need to partially pre-bake the crust. To pre-bake, raise your oven temperature to 400 degrees F. Line your pie crust with heavy duty tin foil and fill it with uncooked rice or beans to weigh it down and prevent bubbles from forming during the bake. Place it in the oven, and bake for about 20 minutes until the edges are lightly browned. Set the pie dish on a wire rack to cool before adding your filling. Lower the oven temperature back to 350 degrees F.
In a large bowl, combine the pumpkin puree, eggs, brown sugar and evaporated milk. Whisk until smooth.
Slowly whisk in the melted butter, vanilla, cinnamon, ginger, nutmeg and salt until the mixture is smooth and well blended. Pour the filling into your crust(s).
Bake until the filling is set, 50-55 minutes (same bake time for individual pies & 1 large pie). The center should jiggle slightly when the pan is given a gentle shake.
Transfer to a wire rack and let cool completely.
Vanilla Bean Whipped Cream:
1 cup heavy whipping cream
2 tbsp. confectioners’ sugar
1 tsp. vanilla bean paste (or vanilla extract)
In the bowl of a stand mixer, combine the cream, confectioners’ sugar and vanilla.
Beat with the whisk attachment on medium-high speed until medium peaks form. Medium peaks are just able to hold their shape, but are still soft.
Drop a dollop of cream on each individual pie, or on each slice as you’re serving.
Chocolate Cherry Crumble
3 cups pitted cherries, chopped (fresh or frozen)
1 orange, juiced & zested
1 bar of your favorite dark chocolate, chopped
1 cup almond meal/flour
½ cup raw almonds
8 pitted dates
½ tsp vanilla bean (powder or extract)
¼ cup melted coconut oil
Preheat the oven to 375 degrees. Pit & slice the cherries, if using fresh cherries, or chop the thawed frozen cherries. Place in medium sized baking dish. Sprinkle with the orange juice and zest. Evenly spread the chopped chocolate chunks.
In a food processor, combine the raw almonds and pitted dates. Pulse until broken down. Add the remaining ingredients and process until well combined. Sprinkle across the filling. Cover the dish with foil and place in the oven to bake for 30-40 minutes, or until the filling is cooked and crumble is golden brown. Serve with a big scoop of Larry & Luna’s Coconut Dream Vanilla Bean Ice Cream!
Peach Basil Amaretto Spritzer
1 donut peach, sliced
4-5 leaves of basil
3 T amaretto liquor
2/3 cup soda
1/2 lime, squeezed
2 cubes ice each
Muddle the peach and basil with the lemon juice.
Shake with the amaretto.
Divide between two glasses.
Add the ice cubes and top with soda.
Serve with sprig of basil and slices of peach as garnish.