- 1 pint white frosting
- 12 large marshmallows
- 24 small marshmallows
- 12 pink jellybeans
- 24 chocolate chips
- 2 cups white sprinkles
- Frost cupcakes with white frosting.
- Cut large marshmallows diagonally in half lengthwise.
- Press exposed sides of marshmallow into pink sprinkles.
- Press sprinkle covered marshmallows into frosting as ears.
- Add two chocolate chips as eyes.
- Add one jellybean as nose.
- Add to small marshmallows underneath the nose as teeth.
- Cover remaining exposed frosting with white sprinkles.
- 1¼ cup sugar
- 1 cup water
- 2 tablespoons lavender
- 1 cup freshly squeezed lemon juice
- Lavender springs for extra decoration; optional
- Extra lemon slices for decoration; optional
- Place the sugar and water into a pan and stir together over medium heat until the sugar dissolves
- Place the lavender into the pan and stir together
- Once the mixture starts to lightly boil turn the heat down to a simmer
- Simmer the mixture together for about 10 minutes
- Allow it to cool
- Juice the lemons to get 1¼ cup of lemon juice
- Combine the lemon juice with 4 cups of water
- The lavender simple syrup will yield about 1 cup; add ¾ cup of it to the lemon juice/water mixture
- If you would like it sweeter you can add the other ¼ cup!
- Add ice and serve
- To make this a cocktail simply add as much vodka as you like...start with a shot and go from there
Ingredients for Cake
- 1 cup (230 g) butter, room temperature
- 2 cups (384 g) sugar
- 4 large eggs, room temperature
- 1 tablespoon Meyer lemon zest
- 1 teaspoon lemon oil or natural lemon essence
- 3 cups (375 g) all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup (237 ml) buttermilk, room temperature
Ingredients for Glaze
- ½ cup (115 g) butter
- 1 ¼ cups (240 g) sugar
- 6 tablespoons Meyer lemon juice
- Pinch of kosher salt
1. Preheat oven to 325℉ and grease an 8-cup Bundt pan with nonstick spray.
2. In the bowl of a stand mixer fitted with the paddle attachment, place the butter, sugar, eggs, lemon zest, lemon oil/essence, flour, salt, baking powder, baking soda and buttermilk. Mix on low speed for 1 minute. Increase speed to medium and mix for an additional 4 minutes.
3. Pour batter into prepared pan and bake for 50 minutes or until a cake tester inserted into the center of the cake comes out clean.
4. While the cake is baking, combine the butter, sugar, lemon juice and salt in a small saucepan. Cook over medium heat until butter is melted and sugar is dissolved. Do not boil the glaze. Cool to room temperature.
5. Poke holes all over still warm cake with a metal or wooden skewer and slowly pour glaze in three increments over the cake in the pan allowing glaze to soak into the cake before adding more glaze. Cool cake in pan for 10 - 15 minutes before turning cake out of pan. Serve with lightly sweetened whipped cream, vanilla ice cream or a dollop of Meyer lemon curd.
- 1 2/3 cups all-purpose flour
- 1 cup sugar
- 1/4 tsp baking soda
- 1 tsp baking powder
- 3/4 cup salted butter
- 3 egg whites
- 1 tbsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup milk
- 6 cups confectioner’s sugar
- 1 cup softened butter
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1 pinch salt
- 1 cup semisweet chocolate chips
- 2 cups fondant
- 8 drops yellow food coloring
- 2 drops orange food coloring
- 1 tsp dark sprinkles
- (Optional; Use in place of fondant chicks)
- Chocolate eggs with candy shell – about ½ inch wide (i.e. Hershey’s mini chocolate eggs, Cadbury mini chocolate eggs)
- 2 tsp cocoa powder mixed with 2-4 tsp vodka
TO MAKE THE CAKE:
- Whisk the dry ingredients together in a large bowl. Set aside.
- Cream the butter and sugar.
- Mix in all of the wet ingredients.
- Using a stand mixer slowly add in the dry mixture to the wet mixture and mix until combined.
- Pour into papered cupcake pan and bake at 350F for about 15 minutes.
FOR THE BUTTERCREAM:
- In a small bowl melt the cream and chocolate then set aside to cool.
- Cream the butter until light and fluffy
- Add the confectioners' sugar in while mixing and then add the cream in. Mix until smooth.
- Separate about a 1/4 of the buttercream into a bowl and beat with the room temperature melted chocolate. Add to a piping bag fitted with a 133 tip.
- Color the remaining mixture with green food coloring and add to a piping bag fitted with a 133 tip.
FOR THE CHICKS:
- Add orange food coloring to about 2 tbsp of the fondant and fold until mixed in. Roll out to an 1/8 inch thickness and cut into small diamonds. lightly impress a line across the short end of the diamond and fold to a right angle.
- Add yellow food coloring to about 1 3/4 cups of the fondant and fold until mixed in. Take about a teaspoon of the yellow fondant and roll into a sphere.
- Add two dark sprinkles to the head for the eyes then add the beak. You can brush a small amount of water onto any area that is not sticking.
- Pipe the grass using the green buttercream and a 133 tip. Pipe a nest on top using the chocolate buttercream and a 133 tip. Place two to three chicks in each nest and enjoy!
FOR THE SPECKLED CHOCOLATE EGGS:
(OPTIONAL: USE IN PLACE OF FONDANT CHICKS)
- Mix well: 2 tsp cocoa powder with 2-4 tsp vodka
- Dip a small brush into the mixture and flick onto your candy covered chocolate eggs.
- Allow to dry, then place in nest.
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- Olive oil, for searing
- 2 pounds beef pot roast, cut into cubes
- Salt and pepper to taste
- 2 tablespoons minced garlic
- 1 yellow onion
- 2 cups sliced mushrooms
- 4 cups beef broth, divided
- 1 cup cooking sherry
- ½ –1 cup flour
- 1 cup sour cream
- 1 (12-ounce) bag egg noodles, cooked according to package directions
1. In a large skillet, heat olive oil over medium heat.
2. Meanwhile, season pot roast with salt and pepper to taste. When oil is hot, add roast to skillet over medium-high heat and quickly sear each side. Do not overcrowd
3. the pan. Turn the meat over to sear both sides. Remove meat and set aside. Reduce heat to medium.
4. In the same skillet, combine garlic, onion, and mushrooms. Cook over medium heat until soft.
5. In a medium bowl, whisk together 1 cup beef broth and 1/2 - 1 cup flour. Add the remaining 3 cups beef broth to the skillet. Once the broth and veggies in the skillet are boiling, add the broth with the dissolved flour.
6. Return seared beef cubes to the. Boil gently until meat is done, 5–7 minutes.
7. Continue gently boiling and add the sour cream. Stir well to dissolve.
8. Serve beef mixture over noodles.
- 2-4 cups of Spiralized Zucchini
- 6-8 pieces asparagus, diagonally sliced into 1-inch pieces
- ¼ cup sundried tomato, roughly chopped
- ½ cup peas
- 1 cup shredded carrots
- 4 tbsp extra virgin olive oil
- ¼ tsp garlic powder
- ½ lemon
- 3 tbsp chopped green onion
- salt and pepper, to taste
- *Optional: Sriracha or Marinara Sauce
- Spiralize zucchini into thin noodles. You can do this yourself with a spiralizer or buy pre-made.
- Pat dry zoodles.
- Heat large pan on medium-high heat. Add 2 tbsps extra virgin olive oil.
- Add Zoodles and salt & pepper to taste. Cook until firm to the bite. About 5 minutes. Set aside.
- In a separate pan sauté chopped asparagus, sundried tomato, peas, and shredded carrots in 2 tbsps extra virgin olive oil for 4-5 minutes on medium-low heat.
- Add squeezed lemon, salt, ground pepper and garlic powder to skillet and toss.
- Once tender, about 5-6 minutes, set aside and let cool.
- In a large bowl, toss sautéed veggies with zoodles.
- Top with chopped green onion. Salt and pepper to taste.
*Optional: Top with Sriracha or marinara sauce
- 2 cups (250 g) all-purpose flour
- ½ teaspoon salt
- ½ cup plus ¼ cup (98 g) powdered sugar, divided
- 1 tablespoon lemon zest
- 1 cup (230 g) cold unsalted butter, cubed
- 4 large eggs
- 2 cups (384 g) granulated sugar
- 1 tablespoon lemon juice powder (optional)
- 2 tablespoons lemon zest
- ½ cup (120 ml) fresh lemon juice
- ½ teaspoon lemon oil or lemon extract
- ½ teaspoon baking powder
- ¼ cup (31 g) all-purpose flour
Yield: 16 bars
Preheat the oven to 350℉. Line a 9 x 13 x 2-inch baking pan with parchment paper or nonstick foil.
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, salt, ½ cup (65 g) powdered sugar and the lemon zest. Add the cold butter and mix on medium speed until the mixture resembles sand. Press the crust mixture into the prepared pan. Bake for 20 to 25 minutes until the edges are light golden brown.
While the crust bakes, in the bowl of a stand mixer fitted with the whisk attachment, whisk together the eggs, sugar, lemon juice powder (if using), lemon zest, lemon juice and lemon oil until smooth. Add the baking powder and flour and mix well.
Pour the filling mixture over the baked and still-warm crust. Bake for an additional 20 to 25 minutes until the filling is set and the edges are light golden brown. Let cool for 30 minutes. Sift remaining ¼ cup (33 g) of powdered sugar over the top of the lemon bars. Cut into squares to serve.
- 2 (6- to 8-ounce) boneless, skinless chicken breasts, butterflied
- 2 garlic cloves, minced
- 2 teaspoons dried oregano
- 2 teaspoons thyme
- 2 tablespoons minced fresh Italian parsley
- 2 tablespoons lemon juice
- ¼ cup extra virgin olive oil
- 1 teaspoon pink Himalayan salt
- 2 tablespoons minced fresh basil
- 2 tomatoes, chopped
- 6 cups arugula
- Place the chicken breasts between two pieces of parchment paper. Using a meat tenderizer, pound the breasts until they are about ¼ inch thick.
- In a large bowl, combine the garlic, oregano, thyme, parsley, 1 tablespoon of the lemon juice, 1 tablespoon of the olive oil, and the salt. Using tongs, add the chicken breasts to the bowl and mix to coat. (Optional: let the coated chicken breasts marinate in the refrigerator for 20 minutes.)
- In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Pan fry the chicken breasts until cooked through, 3 to 4 minutes per side.
- In a large salad bowl, add the remaining olive oil and lemon juice and the basil. Add the tomatoes and arugula and toss to coat.
- Plate each chicken breast with half of the salad mixture.
- 2 tablespoons extra-virgin olive oil
- 4 (6- to 8-ounce) cod fillets
- Kosher salt and freshly ground pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons salted butter
- 1 meyer or regular lemon, sliced, plus more for serving
- 1 garlic clove, minced or grated
- 1 bunch of asparagus, ends trimmed, cut into 1-inch pieces
- 1 cup uncooked orzo
- 2¾ cups low-sodium chicken broth
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill, for serving
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes
1. In a large cast-iron skillet, heat the olive oil over medium-high heat. Season the cod all over with salt and pepper, then sprinkle it evenly on both sides with flour. When the oil shimmers, add the cod and sear until golden, 3 to 4 minutes per side. Transfer the cod to a plate.
2. Using the same skillet, sear the butter and lemon slices until the lemon is golden, about 1 minute per side. Add the lemon to the cod on the plate.
3. Again using the same skillet, cook the garlic, asparagus, and orzo until the garlic is fragrant and the orzo is toasted, 2 to 3 minutes. Add the chicken broth and lemon juice. Increase the heat to high and bring to a boil. Cook, stirring occasionally, until the orzo is al dente, about 10 minutes. Slide the cod, lemon slices, and any collected juices back into the skillet and cook until everything is warmed through, about 1 minute.
4. Top with fresh dill and serve.
- 5 Eggs
- 2 cupS Whole Milk
- 1 1⁄2 cups All Purpose Flour
- *Melted Butter to grease pan with
- 12 oz Cream Cheese – softened to room temperature
- 1 1⁄2 cups Crème Fraiche
- 1 tsp Granulated Garlic
- 1⁄2 tsp Kosher Salt
- 1⁄4 tsp Black Pepper
- 1/8 tsp Fresh Nutmeg – use zester
- 1 cup Parmesan Cheese
- 2 cups Mozzarella Cheese
- 36oz Frozen Spinach – thawed, squeezed dry
- 12 Cooked Crepes
- 3 oz: Spinach Filling – use #12 ice cream Scoop for easy portioning
- 1 1⁄2 cups: Shredded Mozzarella Cheese
- *Chopped Chives – for garnish
WILD RICE PILAF WITH ALMONDS:
- 1 Tbl Butter
- 1 Tbl Olive Oil
- 1⁄2cup Onions–diced 1⁄4x1⁄4
- 2 cups Wild Rice Blend – Lundberg Wild Blend or similar
- 2 tsp Kosher Salt
- 1⁄2 tsp Black Pepper
- 4 cups Veggie Stock or Water
- 1⁄2 cup Toasted Almonds
- 2 Tbl Chives – finely diced
- 2 Tbl Italian Parsley – rough chopped
- Place all ingredients in the blender and mix till smooth.
- Wipe a non-stick pan with melted butter, when pan is hot add 2oz of batter and roll until the bottom section of the pan is completely coated trying not to get batter up the sides. Flip crepe over once edges begin to brown and continue to cook till done.
Yield: 6 1⁄2 cups (12-14 filled crepes)
- Squeeze defrosted spinach in a cloth napkin till dry; separate and flake loosely with hands in a bowl.
- Place remaining ingredients in another bowl and mix till well combined, fold in spinach with cheese mixture until well and reserve for crepe rolling.
- Place a scoop of spinach filling in bottom third of crepe, tuck crepe overfilling and fold sides snugly over and continue to roll crepe over until completely sealed. Place rolled crepes in a 9x13 baking pan and top with shredded mozzarella cheese. Cover with aluminum foil and place in a preheated 375-degree oven for 20 minutes or until hot. Remove foil; turn on broiler and slightly brown top till cheese is golden in spots. Remove from the oven and allow to rest for 2 minutes and garnish with chopped chives before serving.
NOTE: Spinach Crepes can be rolled ahead of time and stored under refrigeration however, you may need to increase baking time to completely heat through.
WILD RICE PILAF WITH ALMONDS:
- Saute onions with butter and olive oil for 2-3 minutes until translucent. Add wild rice, salt and pepper and continue to toast rice for 3 minutes until frequent (making sure to stir and not burn the rice)
- Add stock and bring rice mixture to a boil; reduce to a simmer, cover with lid and cook for 40 minutes until liquid has been absorbed. Remove from heat and allow to sit covered for 10 minutes.
- Uncover and fluff rice with a fork, add toasted almonds, chives and parsley.
Ingredients for Cake
- 1 cup (120 g) cake flour, sifted
- 1 ¼ cups (250 g) granulated sugar
- ¼ tsp table salt
- 12 egg whites, at room temperature
- 1 ¼ tsp cream of tartar
- 2 tsp pure vanilla extract
Ingredients for Whipped Cream
- 2 cups (250 g) fresh or frozen blueberries, a handful reserved for garnish
- ⅓ cup (65 g) granulated sugar
- 2 cups (480 ml) heavy cream
- ¼ cup (50 g) packed light brown sugar
- 1 ½ tsp pure vanilla extract
1. Preheat the oven to 350F (180C).
2. For the cake in a medium bowl, sift together the flour, half of the sugar, and salt and set aside. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and whisk on medium speed until foamy. Add 1 tablespoon water, the cream of tartar, and vanilla and whisk until just beginning to form soft peaks.
3. Add the remaining sugar, 1 tablespoon at a time, and whisk until incorporated. Continue whisking on medium speed until almost-stiff peaks form that are glossy and moist, and flop just a bit at the top when the whisk is raised. Sift the flour mixture over the whites, a little at a time, gently folding in the flour with each addition using a rubber spatula.
4. Transfer the batter to an ungreased 10-to-12 cup (2.4-to-2.8-L) tube pan. Smooth the top with a small offset spatula or butter knife, and run the spatula through the batter to break any air bubbles. Bake the cake for 35 to 40 minutes, rotating at the halfway point. The cake is ready when the top is browned and a cake tester comes out with a moist crumb or two. Place the pan upside-down on the neck of a wine bottle to cool completely. Using a small paring knife, release the cake from the sides of the pan and from the middle. Invert the cake right-side up onto a serving plate.
1. For the whipped cream combine the blueberries, granulated sugar, and ½ cup (120ml) water in a small saucepan and cook over medium to medium-high heat until the berries are loose and jammy, about 20 minutes. Let cool completely. If the mixture looks too thick once it has cooled, add 1 or 2 tablespoons of boiling water.
2. Place the cream in the bowl of a stand mixer fitted with the whisk attachment and whisk on medium to medium-high speed until the cream begins to thicket, 2 to 3 minutes. Add the brown sugar and vanilla and continue whisking until medium peaks form. Add the blueberry compote and whisk to combine.
3. Using a large serrated knife and a sawing motion, gently slice the cooled cake in half horizontally. Spread the whipped cream on the cut side of one cake layer, add the top layer, and spread the whipped cream all over the entire cake. Refrigerate for about 1 hour to set up.
4. Serve with a few fresh berries on each plate. The cake will keep refrigerated, lightly covered in plastic wrap, for up to 3 days.
Ingredients for Pasta Salad
- 1 pound pasta
- 1 pint cherry tomatoes
- 8 oz mozzarella (I like using Ciliegine which are the small balls of mozzarella)
- 1/2-1 cup pesto (Maria’s recipe)
- 3-4 grilled chicken breasts; optional
- 1 lemon
Ingredients for Lemony Basil Pesto
- 3 heaping cups fresh basil
- ½ cup freshly grated parmesan cheese
- ½ cup pine nuts, toasted
- 1 teaspoon fresh lemon zest
- 2-3 tablespoons fresh lemon juice
- 2 garlic cloves
- ¼ cup olive oil
- salt and pepper to taste
Directions for Italian Pasta Salad
1. Cook the pasta in salted water; make sure to cook it so it is al dente
2. Reserve about a cup of the pasta water
3. Strain the pasta and pour the cooked pasta back into the pot
4. Stir in 1/2 cup of the pesto
5. Add in a small splash of the pasta water to help loosen the pesto and create a sauce
6. Cut the tomatoes and mozzarella into about 1/2 inch pieces and add it into the pasta
7. Stir well
8. Add in the grilled chicken and mix well
9. Taste the pasta and add more pesto, lemon, salt and pepper as desired
10. Add more reserved pasta water if needed as well
11. I like to serve mine with a wedge of fresh lemon and a few pieces of fresh basil
12. Lemony Basil Pesto
Directions for Pesto
1. Place the pine nuts in a shallow skillet over medium heat; tossing/stirring frequently
2. Toast until the nuts are fragrant and slightly brown; careful, this can happen quickly
3. Allow the pine nuts to cool
4. Freshly grate the parmesan cheese using a food processor or hand grater
5. Place the basil, grated cheese, cooled pine nuts, lemon zest, lemon juice, and garlic cloves into a food processor
6. Process all of the ingredients together for about 15 seconds
7. With the mixer running slowly pour in the olive oil
8. Add salt and pepper to taste
9. Process again to mix
10. If the pesto is too thick you can add more olive oil
12. Store in the refrigerator in a sealed container
13.*You can also place the pesto in an ice cube tray; fill each cube with pesto; freeze; once frozen place them into a freezer safe plastic bag
- 1 (9 1/2 by 9-inch) sheet puff pastry, thawed and halved
- 3 tablespoons extra-virgin olive oil
- 1 large fennel bulb, stalks discarded, bulb halved, cored, and sliced thin
- 3 garlic cloves, minced
- 1/2 cup dry white wine
- 1/2 cup pitted oil-cured black olives, chopped
- 1 teaspoon grated lemon zest plus 1 tablespoon juice
- Salt and pepper
- 8 ounces goat cheese, softened
- 5 tablespoons chopped fresh basil
1. Adjust oven rack to middle position and heat oven to 425 degrees. Arrange puff pastry halves spaced evenly apart on parchment paper–lined rimmed baking sheet and poke pastry all over with fork. Bake pastry until puffed and golden brown, about 15 minutes, rotating sheet halfway through baking. Using tip of paring knife, cut 1/2-inch-wide border around top edge of each pastry, then press centers down with your fingertips.
2. While pastry bakes, heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Add fennel and cook until softened and browned, about 10 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add wine, cover, and cook for 5 minutes. Uncover and cook until liquid has evaporated and fennel is very soft, 3 to 5 minutes. Off heat, stir in olives and lemon juice and season with salt and pepper to taste.
3. Mix goat cheese, 1/4 cup basil, remaining 2 tablespoons oil, lemon zest, and 1/4 teaspoon pepper together in bowl, then spread evenly over center of pastry shells. Spoon fennel mixture over top.
4. Bake tarts until cheese is warmed through and crust is deep golden, 5 to 7 minutes. Sprinkle with remaining 1 tablespoon basil and serve.
- 1 ready-made 9” pie crust, bought from the freezer section
- 2 Tbsp butter
- 1 ½ Tbsp white miso
- ½ cup shallots, finely chopped
- 1 ½ cups fresh spinach leaves, roughly chopped into 1-inch pieces
- 1 cup tender stem thin asparagus, chopped into 1-inch pieces, bottoms trimmed
- Kosher salt and freshly ground black pepper
- 5 large eggs, beaten
- ¼ cup heavy cream
- ½ cup fresh goat cheese curds
- 1 Tbsp sesame seeds, half crushed
- Preheat oven to 400F. Blind bake the pie crust, by lining with parchment paper and weighing down with pie weights or dried beans and bake according to instructions on the package until browned. Remove from oven and set aside.
- In a medium non-stick skillet, set over medium high heat, melt the butter and the miso, whisking together until emulsified and the miso is broken down. Add the shallots, and sauté until slightly browned, about 3-4 minutes. Add the asparagus, and sautee, tossing until softened about 5-6 minutes. Add the spinach, and toss until wilted, and season with salt and pepper to taste.
- Tip the sautéed vegetables into the pie crust, spreading it around evenly.
- In a medium bowl, whisk together the eggs, cream and sesame seeds and pour into the pie crust. Sprinkle in the goat cheese curds and using a spoon press in making sure that everything is submerged into the liquid.
- Place quiche on a lined sheet tray and bake until puffed up and slightly golden brown in areas. About 40 minutes. Allow to cool slightly on a rack before serving.
- Serving suggestion: Serve alongside a fresh green salad of spring vegetables.
For Rosemary Braised Chicken
- 1 chicken
- 1 large onion 2” julienned
- 15 cloves garlic whole peeled
- 1 tbsp vegetable oil
- 3 tbsp butter
- 8 sprigs rosemary
- fresh bay leaves
- 1 bottle white wine
- 2 tbsp sherry vinegar
- 1 lemon sliced
- 2 cups pee wee potatoes cut in ½
- Egg wash mixture:
- 1 egg yolk
- 1 tbsp milk
For Sealing Dough
- 1/2 cups flour
- 1 cup warm water
- 4 tbsp flour for dusting table
For Spring Vegetables
- 2 cups blanched sugar snap peas
- 1 cup pea tendrils
- ½ cup cherry tomatoes
- 2 tbsp finely minced chives
- 1 tbsp extra virgin olive oil
- Edible flowers for garnishing like violas
Rosemary Braised Chicken:
- Break down chicken into breast, thigh, drumstick.
- Season chicken with salt and pepper.
- In a medium enamel coated cast iron pot heat butter and oil on medium high heat until butter browns. Add chicken skin side down and brown.
- Turn and brown other side.
- Remove from pan and reserve.
- Add onions, garlic to pot and cover to cook until tender, 7-10 min. Add white wine, sherry vinegar simmer to reduce liquid by 50%.
- Add rosemary, bay leaf then return chicken and top chicken with slices of lemon. Add potatoes.
- Dust table with flour and roll dough onto a 1” rope shape and press onto edge of pot.
- Place lid onto dough and seal dough to the edges.
- Brush with egg wash mixture.
- Bake in preheated oven 400⁰ for 1 hour.
- Break off crust and lift lid.
- In mixer with dough hook add water to bowl then cover with flour and mix on low speed 5 min to form smooth dough.
- Let rest 15 min.
- Warm sugar snap peas and tomatoes in oil and season with salt and pepper. Finish with chives and garnish with pea tendrils and edible flowers.
For the Gnocchi:
- 2 pounds russet potatoes (about 4 large), scrubbed
- 1¼ cups all-purpose flour, plus more for dusting
- 2 teaspoons salt
- 1 egg, beaten to blend
For the Basil Pesto:
- 2 cups packed fresh basil leaves
- 2 cloves garlic
- 1/4 cup pine nuts
- 2/3 cup extra-virgin olive oil, divided
- salt and freshly ground black pepper, to taste
For the Vegetables with Sauce:
- 8 cups water
- Homemade Gnocchi
- 1/4 lb fresh Snap Peas (loosely chopped)
- 1/4 lb fresh Asparagus (shaved with vegetable peeler and loosely chopped)
- 2 Tbsp Unsalted Butter
- 2 Tbsp Evoo
- Salt and Pepper, to taste
- 1/4 cup Parmesan Cheese
- Zest of 1/2 lemon, for garnish optional
- Cook potatoes in a large pot of boiling water over medium-high heat until tender when pierced with the tip of a knife, about 45 minutes; drain. As soon as potatoes are cool enough to handle, peel and pass through a potato ricer into a large bowl (if left to cool before ricing, potatoes will become gummy). Let cool
- Sprinkle 1¼ cups flour and 1-2 tsp salt over potatoes. Make a well in the center. Pour egg into the well and stir in with a wooden spoon or fork.
- Turn out dough onto a floured surface and gently knead, dusting with more flour as needed, until smooth, be careful not to overwork about 2 minutes.
- Divide dough into 8 pieces. Roll each piece into a long rope. Cut into ½" pieces, dust with flour, and arrange in a single layer on a lightly floured baking sheet.
- Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped.
- Add oil and process until fully incorporated and smooth.
- Season with salt and pepper.
Vegetables with Sauce:
- In large pot, bring water to a rolling boil; carefully drop GNOCCHI in and boil until it floats (about 2-3 minutes)
- Meanwhile heat 1 Tbsp BUTTER 1 Tbsp EVOO in skillet over medium heat; add GNOCCHI straight from the pot into the skillet; sauté one side until lightly browned (2-4 min); flip gnocchi to brown the other side (2-4 min); remove and set aside.
- In another skillet on medium heat, melt 1 Tbsp BUTTER and 1 Tbsp EVOO; add SNAP PEAS and ASPARAGUS; sauté until slightly tender, about 3 minutes, tossing as needed.
- Add cooked GNOCCHI sprinkle in SALT and PEPPER; heat until warmed through, tossing as needed.
- To serve, top with PARMESAN CHEESE and LEMON ZEST. Drizzle with Pesto.
Ingredients for Cake
- 10 large egg yolks , at room temperature
- 1.5 cup whole milk, at room temperature
- 3.5 teaspoons vanilla extract
- 4 cups cake flour
- 2 1/2 cups sugar
- 2 tablespoon baking powder
- 1 teaspoon kosher salt
- 20 tablespoons (10 oz / 280g) unsalted butter, cut into pieces and at room temperature
Ingredients for Lemon Custard (Make a day ahead and keep chilled)
- 1 cup fresh squeezed lemon juice, strained
- 3 egg yolks
- 3 whole eggs
- ¾ cup granulated sugar
- 8 Tablespoons (4 ounces) unsalted butter, cold and cubed
Ingredients for Huckleberry Jam (Make one day ahead and keep chilled)
- 1 cup granulated sugar
- 3 cups frozen huckleberries (or alternatively, use blueberries)
- 1 split and scraped vanilla bean or 1 teaspoon vanilla bean paste
Ingredients for Mashmallow Frosting
- 4 egg whites
- 2 cups granulated sugar
- 1/2 c water
- ¼ teaspoon cream of tartar
- ¼ teaspoon kosher salt
FOR THE CAKE:
YIELDS (2) 8 X 3” CAKE ROUNDS, ENOUGH FOR ONE 8” 4 LAYER CAKE.
NOTE: THIS CAKE IS RICH WITH EGG YOLKS, SAVE THE EGG WHITES TO USE FOR THE TOASTED MARSHMALLOW FROSTING!
*ALSO, YOU WILL NEED ONE CONTAINER OF STORE BOUGHT VANILLA FROSTING TO USE WHEN ASSEMBLING THE CAKE. SEE NOTES BELOW.
DIRECTIONS FOR CAKE
1. Preheat the oven to 350°F. Using non-stick spray, spray the sides of two 8 by 3-inch round cake pans and line the bottom with a parchment paper round that has been cut to fit. Spray the parchment paper as well.
2. In a medium bowl, whisk together the egg yolks, 1 cup of the milk, and the vanilla.
3. Sift the flour, sugar, baking powder and salt into the bowl of a stand mixer fitted with the paddle attachment and mix on low for 30 seconds. Add the cold, cubed butter and beat on low until a dry, crumbly mixture forms. Add 1/2 cup of milk and mix on low speed until moistened, scrape down the bowl. Then beat on medium speed for 1 1/2 minutes until smooth and aerated. Scrape down the sides of the bowl again. Add egg mixture in three batches, mixing on medium speed for 20 seconds and then scraping down the bowl after each addition.
4. Transfer the batter to the prepared pan and smooth the surface with an offset spatula. Bake, rotating the pan midway through baking, until the cake springs back when gently pressed in the center, 55 to 60 minutes.
5. Let the cake cool on a wire rack for 30 minutes, and then run an offset spatula around the inside of the pan. Invert the cake onto the wire rack, lift off the pan, and remove the parchment. When the cake is cool enough to handle, after about 20 minutes, reinvert it so the top is facing up. Let cool completely, wrap tightly in plastic wrap, and refrigerate for at least 3 hours before assembling.
DIRECTIONS FOR LEMON CUSTARD
1. In a metal bowl, combine the eggs and egg yolks with the sugar. Add the lemon juice and whisk until fully incorporated.
2. Set the metal bowl over a pot of simmering water. While stirring frequently, gently cook the ingredients over the simmering water until the custard is thick and coats the back of a spoon. Do not allow the water to come to a boil. Keep at a gentle simmer to prevent the in the custard from curdling. Remove the metal bowl from the heat. Add the cubes of cold butter and whisk together to emulsify.
3. Strain the lemon custard through a chinois, or fine meshed sieve into a clean bowl. Cover the bowl with plastic wrap touching the surface of the custard. Store in the refrigerator overnight.
DIRECTIONS FOR HUCKLEBERRY JAM
NOTE: WILD HUCKLEBERRIES ARE AVAILABLE YEAR LONG FROM FRESHWILD.COM
THIS JAM MAY ALSO BE PREPARED USING WILD OR CULTIVATED FROZEN BLUEBERRIES
1. In a large, non-reactive sauté or braising pan (stainless steel), cook the sugar over medium high heat until it begins to caramelize.
2. Using a rubber spatula, gently stir the sugar to ensure that all of it begins to caramelize at once and cooks evenly. Once the sugar is a rich, burnished brown color, add 2 cups of the berries.
3. Stir the berries continuously until they begin to release their juices and break down. Continue stirring for about 3 more minutes.
4. Add the last cup of frozen berries and cook until the juices of the first batch of berries are thickened and glossy.
5. Transfer the jam to a clean bowl. Allow to cool to room temperature, then cover tightly and store in the refrigerator overnight.
DIRECTIONS FOR MARSHMALLOW FROSTING
1. In a super clean, medium sauce pan, combine the sugar and water. Add more water if needed to create a “wet sand” consistency.
2. In the super clean bowl of an electric stand mixer, place the 4 egg whites
3. Place the pot with the sugar over high heat. Cook the sugar syrup until it just starts to thicken and reaches 230 degrees on a candy thermometer.
4. Begin whipping the egg whites on high speed. Once they begin to foam, stop the mixer and add the cream of tartar and salt. Once again whip on high speed until the mixture is thick and glossy and holds soft peaks. Slowly, with the mixer still running on high speed, drizzle in about 1/3 of the syrup. Allow the egg whites to warm and then continue pouring the rest of the syrup into the bowl. Whisk on high speed until a thick, glossy white fluff forms and the mixture starts to cool slightly. It is best for this application to work with the meringue while it is still warm.
TO ASSEMBLE THE CAKE:
*Place your store bought vanilla frosting in a piping bag with a wide opening.
1. Unwrap the first 8” yellow cake round and place it on a plate or turn table.
2. Remove the parchment paper from the bottom of the cake.
3. Place an 8” cardboard cake round under the cake.
4. Using a long, sharp serrated knife, slice the dome of the cake off, using slow even
5. Sawing motion.
6. Slice the cake round into two even halves to create 2 layers of cake.
7. Set aside and repeat the same process for the second cake round.
8. Place the round that has the cardboard underneath it on your turn table.
9. Pipe a ring of vanilla frosting around the circumference of the cake round. This
10. Will serve as your border and keep the cake fillings from oozing out of the sides of the cake.
11. Fill the center of the frosting circle with lemon curd.
12. Place another layer of vanilla cake over the lemon curd.
13. Pipe another border of vanilla frosting.
14. Fill this one with huckleberry jam.
15. Repeat, alternating with lemon curd and huckleberry jam to fill the layers.
16. With a small offset spatula, use a little more of the vanilla frosting to smooth the
seal of each border so none of the fillings ooze out.
17. Cover the whole cake with plastic wrap and put it in the freezer for about 30
18. Minutes before moving ahead to frost it.
19. Make the Marshmallow frosting and place it in a piping bag with a wide opening.
20. Pipe marshmallow frosting in wide strips over ¼ of the cake, working from bottom to top. 21. With a small spoon, make luscious swirls of marshmallow all over the frosting. Repeat with another third of the cake and so on.
22. Then, pipe a thick layer of frosting over the top of the cake and make the luscious
23. swirls with the spoon over the top of the cake.
24. Using a kitchen torch, toast the marshmallow to your liking.
25. Keep the cake in a cool area of your house, but not in the refrigerator, until ready to
Ingredients for Salmon
- Large Whole Salmon Fillet (3lbs) skinless or 8 x 6oz Fillets skin on
- Salt and Pepper
- Olive Oil
Ingredients for Salsa
- 6 Corn on The Cob, Steamed
- 2 Tbs Basil
- 2 Tbs Mint
- 2 Limes, Juiced
- 2 Tbs Olive Oil
- 1 Cup Feta, Crumbled or Shaved
Directions for Salmon
1. Preheat oven to 400.
2. Line a baking with sheet with unbleached Parchment paper.
3. Place Salmon on baking sheet and season with salt and pepper.
4. Brush with olive oil
5. Roast for 15 - 20 mins.
1. Preheat oven to 400
2. Season salmon pieces with salt and pepper.
3. Heat grapeseed oil in a large ovenproof skillet over medium-high heat.
4. Place the salmon in skillet skin side down.
5. Press gently on fillets with a spatula so that the skin is in contact with pan and gets golden and crispy, about 4-5 minutes.
6. Transfer the skillet to oven (do not turn fish over) and roast in the oven for an additional 5-6 minutes.
7. Remove from oven and allow salmon to rest.
Directions for Salsa
1. Cut/shave the kernels off the corn cobs as close to the cob as possible.
2. Roughly chop the basil and mint and add to the husked corn.
3. Mix the lime juice and olive oil together and pour over the salad. Season with salt. Add the feta.
Ingredients fror Salad
- 8 Large artichokes hearts ¼ warm
- ½ cup pecorino (peeled with vegetable peeler)
- 1 head frisee (separated leaves)
- 1 red Belgian endive cut bias (just 2 inches of tops reserved in acidulated water)
- 10 leaves fresh mint rough chopped
- 10 leaves fresh basil rough chopped
- 2 tablespoon Extra Virgin Olive Oil
- ½ tablespoon garlic (cooked slightly browned)
- 1 tablespoon lemon juice
- Salt and pepper to taste
- ¼ cup Bacon Mustard Vinaigrette
- 1 teaspoon lemon zest
Ingredients for Bacon Mustard Vinaigrette
- 4 slices of thick bacon (diced)
- 3 tablespoons bacon grease reserved from cooking
- 1 clove garlic (minced)
- 1/4 cup apple cider vinegar
- 2 tablespoons stone ground mustard
- 1 tablespoon honey
- Salt and pepper to taste
Ingredients for Artichoke Hearts
- 8 Artichokes cleaned and peeled to hearts. Thistle removed (cut into ¼ as much stem on as possible)
- 5 lemons
- 1/2 cup extra virgin olive oil
- 1 cup white wine
- 4 sprigs fresh thyme
- 2 cloves garlic
- 6 peppercorns
- 1 tablespoon salt
- ½ teaspoon chili flakes
- ¼ cup chopped onion (rough cut large)
- ¼ cup chopped celery (rough cut large)
- 4 quarts water
Directions for Salad
1. In a large bowl mix all the above ingredients together. Spoon onto a large decorative long plate if possible.
2; Serve while artichokes are warm.
Directions for Vinaigrette
1. Cook the diced bacon in a pan over medium heat until cooked through and crisp. Remove from the pan with a slotted spoon and place on a paper towel to drain the grease.
2. Remove from the heat. Add the apple cider vinegar, stone ground mustard, honey then season with salt and pepper.
3. Whisk until well combined. Serve Warm
Directions for Artichokes
1. Peel artichokes remove thistle and ¼. Place in acidulated water until ready to cook.
2. Combine all above ingredients and bring to a simmer for 30 mins to combine flavors.
3. Add your artichoke and cook for 15 min or until fork tender.
4. Cool in cooking liquid to room temp.
- 3 ears of corn, husked
- 2 teaspoons canola oil
- 3 tablespoons extra virgin olive oil
- ½ large onion (about 6 ounces), diced
- 1 medium carrot, peeled and diced
- 2 stalks celery, diced
- 2 plump garlic cloves, halved, green shoots removed, and minced
- 2 ounces thick-cut bacon, diced
- 1 fresh flat-leaf parsley sprig, plus 2 tablespoons minced fresh flat-leaf parsley
- 1 tarragon sprig
- 1 pound fingerling potatoes or other small waxy potatoes, steamed until tender and sliced ½ inch thick (on the diagonal if using fingerlings)
- Kosher Salt
- 1 ½ cups Chicken Stock or water
- 6 ounces Romano beans or other green beans, trimmed and cut into 1-inch lengths
- 2 pounds clams OR 1 ½ pounds mussels, purged
- 2 tablespoons unsalted butter
- Freshly ground black pepper
- 1 to 2 teaspoons freshly squeezed lemon juice (to taste)
1. Prepare a medium-hot grill or heat a cast-iron skillet over medium-high heat. Rub the corn lightly with canola oil and grill, turning frequently, until lightly colored, 10 to 15 minutes. Remove from the heat and allow to cool slightly, then slice off the kernels and set aside. Don’t throw away the cobs.
2. Heat 2 tablespoons of the olive oil over medium heat in a wide, deep, lidded frying pan or Dutch oven and add the onion, carrot, and celery. Cook gently, stirring often, until the vegetables begin to soften, about 5 minutes. Add the garlic, bacon, parsley sprig, and tarragon. Continue to cook until the mixture is soft, another 5 to 10 minutes, and add the remaining tablespoon of olive oil, the potatoes, the stripped corncobs, and 1 teaspoon salt. Cook 5 minutes, stirring a few times, and add the chicken stock or water. Bring to a simmer, cover, and simmer 5 minutes. Remove the corncobs and the herb sprigs, add the green beans, cover and cook 5 to 8 minutes, until the beans are tender. Stir in the corn kernels.
3. Lay the clams or mussels on top of the vegetables. Cover and cook until they open up, 4 to 5 minutes. When the bivalves have opened, use tongs to remove them to a bowl. Return the ragout to the heat, and stir in the butter, salt and pepper to taste, lemon juice, and minced parsley. Taste and adjust the seasonings.
4. Spoon about three-fourths of the ragout onto a very large platter or into a wide bowl. Toss the clams or mussels with the remaining ragout and place them over the ragout on the platter. Scrape any liquid and ragout remaining in the pan over the top and serve.
NOTE: You can make this through step 2 several hours ahead of serving. Cover and set aside. Shortly before serving, bring back to a simmer and proves with step 3. If you have leftovers, remove the clams and mussels from the shells and add to the ragout. Reheat gently in a wide pan.
Ingredients for American Crusting Buttercream
- 1 cup salted butter
- 1 1/4 cup Crisco shortening
- 2 teaspoons vanilla extract
- 1 2lb bag of confectioners’ powdered sugar (white powdered sugar) or about 7 1/2 cups
- 2 to 3 tablespoons whole milk or heavy cream
Ingredients for Honey Glaze
- 1 Tbsp honey
- 2 Tbsp milk plus 2 tsp
- 1 tsp clear vanilla extract
- ½ tsp lemon juice
- 2 ¼ cups powdered sugar
DIRECTIONS FOR BUTTERCREAM
1. Cream your butter and shortening until well incorporated. Both must be at room temperature to prevent clumping.
2. Once creamed, add your vanilla and mix again.
3. Sift your powdered sugar to make sure there are no clumps and add it in.
4. Place a towel over your mixer to prevent a powdered sugar storm.
5. Once mixed, slowly add in your milk one Tbsp at a time because you can always add more but you can't take it out.
6. Mix until smooth, about 1 minute on medium to high speed. Be sure not to over-whip your buttercream. DON’T panic you won't ruin it if it whips longer.
Store unused buttercream in an airtight container in the fridge for up to a week or freeze for up to three months.
DIRECTIONS FOR HONEY GLAZE
1. Mix Honey and milk together in a medium bowl.
2. Add clear vanilla and keep stirring
3. Add lemon juice, I know it sounds strange, but it balances out the sweetness
4. Add sifted powdered sugar and mix until smooth. You should be able to pull the spoon straight up and it will drizzle down.
5. Dip cookies.
6. Place on wire rack with parchment paper to catch any drips. Allow 1 to 2 hours to dry.
Dip and pull straight up slowly. Mix in any colors to marbleize your cookies.
Second option outline with buttercream and fill with glaze. Your glaze will dry harder than your buttercream because the buttercream just crusts over.
COLORS NEEDED FOR GLAZE:
• Pink food coloring (Liquid)
• Red food coloring (Liquid)
COLORS AND TIPS NEEDED FOR ANEMONE FLOWER ON FINISHED COOKIE:
• Bright white icing color
• green (any green will work, I use a little to make a mint light green) gel food coloring
• Black gel food coloring (Americolor brand or Gel paste)
• Tip 104
• Tip 2
Ingredients for Ravioli
- 2 Cups Fresh Whole Milk Ricotta Cheese
- ½ Cup Grated Parmesan cheese
- 3 Each Lemons, zested
- ½ Medium White Onion, diced small, sautéed until soft
- 3 Pounds Fresh Pasta Sheets
- 2 Large Eggs (one for mix, one for wash)
- Olive Oil
- Salt & Pepper to taste
Ingredients for Davio's Orange Beurre Blanc Sauce (yields 8 oz.)
- 8 oz Orange Juice
- 8 oz Soft Cubed Unsalted Butter
- 2 ea Small Minced Shallots
- To taste Salt and Black Pepper
RAVIOLI MIX PREPARATION
1. In mixing bowl combine cheeses and lemon zest. Mix in one egg and onion. Season with salt and pepper to taste, mix well.
2. Beat (in a separate bowl) the other egg with 2 tbsp of water, for egg wash.
3. (With a Pasta Grid) Place pasta sheet over pasta grid. Brush all edges with egg wash. Spoon a tablespoon of ravioli mixture into the pasta well. Cover with another pasta sheet. Seal well with rolling pin. Continue process until filling is gone.
4. (Without a Pasta Grid) Starting 1 inch from 1 short side of a pasta sheet, spoon a tablespoon of ravioli mixture onto the pasta sheet. Space mounds about 2 inches apart until pasta sheet is full. Brush pasta edges with egg wash. Cover with another pasta sheet. Press down around filling to eliminate air pockets to seal. Using fluted pastry wheel, cut pasta between filling, trimming sides to form 2 – 2½ inch ravioli.
5. Repeat above with more pasta sheets and remaining filling, making about 36 ravioli.
6. Place ravioli on sheet tray with parchment and corn meal or a floured baking sheet. (Can be made 6 hours ahead of time.)
7. Cover and chill.
1. Place a large pot on stove, fill ¾ with salted water, high heat.
2. When water is boiling, gently drop in ravioli to cook. When ravioli float to the surface, fish them out with a strainer- drain well.
3. Place ravioli on plate. Ladle your favorite sauce over ravioli (see Beurre Blanc recipe below); sprinkle with desired garnish (chopped chives & parmesan cheese). 6-8 per person.
INSTRUCTIONS FOR SAUCE:
1. In a sauce pot combine Orange Juice and Shallots. Reduce over medium-high heat until almost a syrup.
2. Lower heat to med-low and gradually whisk all the butter cubes in to form the sauce. DON’T boil or the sauce will separate.
3. After all butter is blended in season to taste with salt and black pepper.
4. Sauce is now ready to add to the ravioli’s.
Ingredients for Cookies
- 1/2 cup unbleached all-purpose flour
- 1/2 teaspoon kosher salt
- 2 large egg yolks
- 1 large egg
- 1/4 cup granulated sugar
- 1 1/2 teaspoons vanilla bean paste (or extract)
- 4 tablespoons unsalted butter, melted
- 1 tablespoon orange blossom water
- TIP: Butter the molds lightly with softened butter
Ingredients for Dark Chocolate Candy Melts
- 1 cup dark chocolate candy melts
Directions for Cookies
1. Adjust oven rack to low center position; heat oven to 375 degrees. Whisk flours and salt together in small bowl; set aside.
2. Beat yolks with whole egg in bowl of electric mixer fitted with the whisk attachment. Mix until the color changes to light yellow and gets fluffy, about 3 minutes. Next add the sugar, vanilla bean paste & orange blossom water and beat until ribbons form in the batter, about 3 minutes. Lightly fold in flour mixture, then melted butter. (do not over mix)
3. Spoon batter into a piping bag and pipe enough batter to just fill to the top of each mold. (or use a spoon to fill the molds) Bake until tops are golden and cakes spring back when pressed lightly, about 8 minutes. Transfer the madeleines to a sheet of parchment to cool.
OPTION: Dip cooled Madeleines halfway in melted dark chocolate
Directions for Dark Chocolate Candy Melts
1. Melt in microwave. Dip madeleines halfway into chocolate; put in refrigerator to set.
- 1 Tbsp. lime zest
- 1/4 cup freshly squeezed lime juice
- 1/4 cup Sriracha sauce + extra to serve
- 1 Tbsp. olive oil + extra to brush
- salt and pepper to taste
- 2 lbs. skinless, boneless chicken though, cut into 1 1/2 inch chunks
- 1/2 cup of thick greek yogurt
- cilantro leaves and lime wedges for garnish
- 1/2 lb. of asparagus, trimmer
- 3 carrots, cut lengthwise in half
- 1 yellow squash, cut into angled 1/2-inch slices
- 1 zucchini, cut into angled 1/2-inch slices
- olive oil to coat (approx. 2 Tbsp.)
- salt and pepper to taste
- Place the lime zest, lime juice, sriracha, oil and salt & pepper in large bowl and mix to combine. Reserve 2 Tbsp for later.
- Place chicken and sauce in zip lock bag and smoosh together. Put in fridge to marinate for 15 minutes at least.
- Preheat grill (or grill pan on stove) and thread the chicken onto metal skewers. brush the chicken with the extra oil and place on grill or in pan. Cook for 4-5 minutes until cooked through. Place on a plate and tent aluminum foil over chicken and let rest.
- Place veggies in a large bowl, and add olive oil, salt and pepper. Toss the veggies to coat and let sit for 10-15 minutes.
- Place the veggies in a grill basket (on grill) or place directly on the grill pan (on stove) until cooked through. Remove and place on a plate. Lay skewers on top.
- Place reserved marinade and greek yogurt in small bowl and stir to combine. Use sauce for dipping chicken and veggies.
- ½ cup white chocolate, melted (white chocolate chips or chunks)
- 1 cup butter, room temperature
- 1 cup sugar
- 5 eggs
- 3 cups very finely chopped almonds
- Zest from 2 lemons
- Strawberry gelato
- Preheat the oven to 320° F.
- Prepare a 6-cup mini cake pan. Brush the individual cups with butter and then light coat in flour. Set aside.
- Cream butter, sugar and lemon zest in a stand mixer fitted with a paddle attachment. When the mixture is light and fluffy incorporate the eggs one at a time. Add the chopped almonds and stir to combine. Add the melted white chocolate.
- Divide the batter evenly between the cake cups. Bake for 30 minutes.
- Allow the cakes to cool for 10 minutes before you turn them out.
- Serve the cakes with a scoop of strawberry gelato.
- Kosher Salt
- 3 heads Roasted Garlic (Instructions below)
- 1 ½ tablespoons Grated Fresh Ginger
- 3 teaspoons Ground Coriander
- 1 ½ teaspoons Dried Aleppo Chili
- 3 Lamb Shanks, ~1lb/each
- Olive Oil
- 1 Large Yellow Onion, Thinly Sliced (~1 pound)
- 2 tablespoons Tomato Paste
- ½ cup Pitted Deglet Dates (~3oz)
- ½ cup Dried Apricots, no sulfur (~3.5oz)
- 2 cups Red Wine
- 4 Whole Star Anise
- 2 Blood Oranges, Quartered (skin left on)
- Stock or Water to cover lamb, roughly 1 cup
- 2 heads Radicchio, cut into wedges (~8 per head)
- 2-4 tablespoons Bacon/Chicken/Goose Fat
- Italian Parsley to garnish
Ingredients for Roasted Garlic
- 3 heads Garlic
- 4-6 tablespoons Olive Oil
- Tin Foil
1. Season shanks all over with salt.
2. Make paste with roasted garlic cloves, fresh ginger, coriander, and chili by mashing all together in small bowl. Smear paste over shanks and marinate for at least one hour, and preferably overnight. Allow shanks to reach room temperature before proceeding.
3. Heat oven to 325˚
4. Scrape as much of the marinade-paste off the shanks as possible. If left on, it can burn while searing the shanks.
5. Heat oil in heavy-bottomed stock pot or Dutch oven. Sear lamb shanks on all sides until browned all over, about 8-10 minutes. Transfer to a plate and set aside.
6. Add sliced onion to pot, saute with salt until softened, 6-8 minutes.
7. Add tomato paste, dates, and apricots. Stir to combine. Saute for 2-3 minutes. Season with salt.
8. Add wine, bring to a boil, scraping up brown bits on bottom of pan. Reduce heat and simmer until reduced by half, 6-8 minutes. Add star anise.
9. Return lamb back to pot. Add quartered oranges, and enough broth or water to barely cover the lamb (about ⅔ -¾ up the side of the shanks). Bring to a simmer, then cover pot and slide into oven.
10. Braise in oven until lamb is fork tender (1.5-2 hours). Transfer lamb to clean plate.
11. Remove orange quarters from pot, discard. Using slotted spoon, scoop out most of the onion/date/apricot mixture. Place on serving dish.
12. Bring remaining liquid in pot to a boil, reduce heat, and simmer until desired thickness is reached for saucing, 8-15 minutes. Season with salt.
13. While liquid is simmering, cook radicchio.
14. Heat bacon fat in cast iron pan until shimmering.
15. Add radicchio wedges to pan, sprinkle with salt. Cook for 2-3 minutes per side, until browned all over.
16. Plate lamb on top of strained date/apricot mixture, beside radicchio. Dress with reduced sauce. Garnish with parsley.
Directions for Roasted Garlic
1. Heat oven to 425˚.
2. Cut garlic bulbs in half along the equator.
3. Place garlic cloves on individual sheets of tin foil.
4. Drizzle exposed cloves with olive oil.
5. Put garlic bulbs “back together,” smashing the olive oil between two halves.
6. Wrap each bulb in foil.
7. Place foil packets in oven and roast until golden brown, ~60minutes.
- 8 chicken thighs (boneless, skin on)
- 3 tbsp. olive oil
- 2 French shallots, finely chopped
- 2 cloves garlic, minced
- 2 cups chicken stock
- 1 cup apricot preserve or jam
- 1 tsp honey
- 2 tbsp Dijon mustard
- 2 tbsp Worcestershire sauce
- 2 tbsp fresh chives, finely chopped
- ½ tsp cayenne
- 1 lime thinly sliced
- ¼ cup green onions, cut on an angle
- ½ cup roasted cashews, chopped
Makes 4 - 6 Portions
1. Preheat the oven to 375 degrees F.
2. Liberally season the chicken thighs with kosher salt and pepper.
3. In an enameled cast iron skillet pre-heat the olive oil on medium high, add in the chicken thighs skin side down and brown them about 2-3 minutes per side. Remove from the pan and reserve on a dish.
4. If the pan seems dry add in some additional olive oil, sauté the shallots and garlic, and cook for about 2 minutes. Deglaze the pan with chicken stock. Add in the apricot preserve, honey, Dijon mustard, Worcestershire sauce, chives and cayenne and whisk together and allow it to come up to a simmer.
5. Return the chicken thighs skin side down and simmer for about 2-3 minutes, then flip them. Add in lime slices and cover the pan with aluminum foil. Place into the preheated oven and cook for 10 minutes, then baste the thighs with the sauce in the pan, remove the aluminum foil and cook for an additional 10-12 minutes or until the chicken is cooked through and crispy looking. (the chicken should reach 165 degree F internal temperature). *Depending on your oven, you can finish the dish off by placing it on broil if you want a crispier chicken skin right at the end for about 5 minutes.
6. Take out of the oven and top with green onions and chopped cashews, I love to serve it straight from the pan, family style.