1/2 cup raspberry simple syrup
1 bottle rose wine
1/3 cup aperol
2 oz. lemon juice
1 container raspberries, reserving a few for garnish
lemon twists for garnish
soda water to top off
Fill pitcher with ice. Pour in all ingredients except soda water and stir to combine. To serve, pour into glass filled with ice and fill with mixture 3/4 of the way. Top off glasses with soda water and raspberries for garnish.
3 oz. freshly squeezed blood orange juice
1/2 oz. lime juice
1 oz. triple sec
1 1/2 oz. silver tequila
Salt for rim
Salt rim of rocks glass and fill with ice. Combine all ingredients in shaker with ice, shake and strain into glass. Garnish with blood orange slices and an extra squeeze of lime if desired.
1/4 cucumber, peeled and sliced
10 mint leaves, plus extra for garnish
1 1/2 tsp. simple syrup
1 lime, juiced
1 1/2 oz. gin
Muddle cucumber, mint and simple syrup in a shaker. Fill shaker with ice and pour in lime juice and gin. Shake 20 seconds. Staring into martini glass and garnish with mint and a thin slice of cucumber.
Cheese Fondue with Padron Peppers
Here’s a fun twist on a classic cheese fondue. Using the blistered Padron peppers for dipping is almost like playing a game, most are mild but now and then you’ll get a spicy surprise!
For the fondue:
6 oz. Gruyere
6 oz. Emental
4 oz. Brie
4 oz. Camembert
1 1/2 cups dry white wine
1 tablespoon cornstarch
2 tablespoons Kirsch
1 garlic clove, crushed and peeled
nutmeg for grating
For the pardon peppers:
1 pound Padron peppers
2 tablespoons olive oil
fleur de sel
1 lemon wedge
Chop or grate your cheeses and set aside.
Heat the wine in your fondue pot on the stove over medium-low heat until it just begins to simmer. Add the cheese to the wine and stir continuously in a figure eight motion until the cheese melts.
Whisk together the cornstarch and Kirsch and add to the pot along with the clove of garlic. Continue stirring for 5-8 minutes until the cheese emulsifies with the liquid and thickens.
Season the fondue with freshly grated nutmeg and set the fondue pot onto a flame at the table.
Heat olive oil over high heat in a large skillet until it starts to smoke. Add the peppers and cook, shaking the pan or tossing occasionally until the skins are blistered, 3-4 minutes. Sprinkle peppers with salt to taste, squeeze the lemon wedge over them and transfer peppers to a bowl to serve.
Dip peppers in fondue and enjoy!
1 ¼ cup granulated sugar
¼ cup light corn syrup
½ cup water
2 envelops powdered gelatin
5 large egg whites
Pinch of salt
1 tsp. vanilla extract
Yellow food color
1/3 cup cornstarch
1/3 cup powdered sugar
1. Line a 9 by 13 straight-sided baking pan with parchment paper and dust with a mixture of cornstarch and powdered sugar.
2. In a small saucepan combine sugar, light corn syrup and water. Bring to a bowl and after about 5 minutes place a candy thermometer in the pot. It needs to reach 245 F and this will take a few minutes.
3. In the meantime combine gelatin and the other ½ cup of water in another small saucepan. Set aside.
4. Using an electric mixer, whip the egg whites on high speed with the pinch of salt until stiff peaks form. Slowly add the hot sugar mixture and continue to whip.
5. Heat the gelatin pot until dissolved and add that to the mixture with the vanilla while continuing to whip until cool, about another 5 minutes.
6. Add a few drops of food color until desired color is reached.
7. Pour the mixture into the prepared pan and smooth the top with a spatula. Dust with more cornstarch and powdered sugar mixture and place another sheet of parchment paper on top.
8. Allow to set for about 3 hours. Then using a chick cookie cutter dipped in cornstarch mix cut the chicks out and re dust the sides.
Recipe by Elisabet der Nederlanden
Valentine Meringue Hearts
3 large egg whites
1 1/4 cup superfine sugar
1/8 tsp salt
1 vanilla bean, split and seeds removed.
Pink or Red food color
1. Preheat your oven to 200 F. Trace 6 hearts on a parchment paper using a pencil and heart mold, like a cookie cutter; line a sheet pan with the paper, writing facing down. Fit a rosette-piping tip about ¼ inch diameter in a large piping bag.
2. In the bowl of a standing electric mixer, combine the egg whites, sugar and salt and place over a pot of boiling water. Whisk until sugar is dissolved and mixture is warm, about 3 minutes.
3. Attach the bowl to the mixer and with the whisk attachment, whisk on high speed until stiff peaks form. Gently fold in vanilla seeds and a couple of drops of food color until desired color is formed.
4. Scoop the meringue into the piping bag and pipe small rosettes, first outlining the heart and then filling it in.
5. Bake for 15 minutes and then turn the heat down to 175 F and continue baking for another 1 ½ hour.
6. Transfer the meringue hearts to cooling rack and when completely cool, store in an airtight container, until ready to use, up to 3 days.
Recipe by Elisabet der Nederlanden
1 cup all-purpose flour, plus more for dusting
1/4 cup plus 2 tablespoons granulated sugar
1/4 teaspoon baking power
1/4 teaspoon salt
1 stick plus 1 tablespoon unsalted butter, the stick cut into 1/2-inch pieces and cilled
3 tablespoons ice water
1/3 cup orange marmalade
8 to 10 blood oranges(about 5 ounces each)
1 large beaten egg
1. Make the dough first. Add flour, baking power, salt and butter to a food processor. Pulse a few times and add enough ice water to form moist crumbs.
2. On a floured work surface, roll the dough out to form an oval, about 1/4 inch thick transfer it to a parchment paper-lined cookie sheet and refrigerate for 15 minutes.
3. While the pastry is chilling, peel the blood oranges. Remove all white pith form the outside and slice the oranges about 1/4 inch thick.
4. Take the dough out of the refrigerator and spread the orange marmalade on the dough, leaving a one to two inch border.
5. Arrange the orange slices to cover the marmalade. Sprinkle with sugar and gently fold the edges of the pastry up and over the orange slices.
6. Beat the egg yolk in a small bowl and brush the pastry edges, which will give it a beautiful golden brown color.
7. Freeze the tart for at least 4 hours and up to 24 hours.
8. Preheat the oven to 375°F. Take the tart straight out of the freezer and place it with the parchment paper directly onto the middle oven rack.
9. Bake for 1 hour 15 minutes until the fruit is bubbling and the pastry is deeply browned.
Carefully slide the paper onto a rack and cool 30 minutes before eating.
Ham, Cheese & Pear Panino
2 slices pugliese bread
4 slices black forrest ham
4 slices swiss cheese
4 slices bartlett pear
salt & pepper
1. Preheat the panini press.
2. On a plate or work surface, arrange cheese slices, ham and pear on one slice of bread. Add salt and pepper to taste.
3. Cover with the other slice of bread and press down.
4. Drizzle with olive oil.
5. Cook 4-5 minutes or until cheese is melted and bubbly.
6. Serve with olive garnish and enjoy!
Makes one panino.
1 leek, cleaned & cut
4 slices meyer lemon
1 teaspoon fresh thyme
1/2 pound Halibut steak
salt & pepper
2 tablespoons olive oil
1. Preheat oven to 350°F.
2. Trim the bottom of the leek and remove dark green section. Slice this lengthwise into ¼” julienne pieces.
3. Cut a 24” long piece of parchment paper and lay it flat on your work surface.
4. Lay the leek slices down first, centering them onto the left half of the parchment. Arrange the lemon slices on top of the leeks. Place the Halibut steak on top and sprinkle with thyme, salt and pepper.
5. Drizzle with olive oil and fold the other half of the parchment over, covering the Halibut.
6. Fold the parchment paper, starting with the corner on the folded edge closest to you. Overlap each fold about ¾” to 1”, forming a half-circle, making sure there are no openings.
7. Place the wrapped Halibut on a baking sheet in the center rack of the oven. Bake for 20 minutes.
8. Unwrap the parchment paper and slide all ingredients to a plate and serve.
1 1/2 pounds Yukon Gold potatoes
4 garlic cloves
salt & pepper to taste
1/4 cup olive oil
2 tablespoons dry white wine
2 tablespoons unsalted butter, at room temperature
1/2 teaspoon minced fresh thyme
1/2 teaspoon minced fresh flat-leaf parsley
1 whole chicken (about 3-4 lbs)
You'll also need an All-Clad Ultimate Chicken Roasting Pan.
1. Preheat the oven to 425° F.
2. Cut the lemons in ¼” slices. Trim the Artichokes and remove the outermost leaves. Then quarter them length-wise. Cut the potatoes into ¼” slices lengthwise. The garlic can simply be peeled and smashed.
3. Put all the veggies in a large bowl, season them with salt, pepper and a generous amount of olive oil. Turn all the ingredients in the bowl to coat evenly. Transfer the veggies to the bottom of the All-Clad roasting pan.
4. Pour white wine into the reservoir on the chicken suspension arm.
5. Next make the herbed butter, which will go under the skin of the chicken.
To separate the skin from the breast, start by gently sliding your fingers under the skin, being careful not to rip it. Finish with the flat end of a wooden spoon.
Slide the herbed butter under the skin and push it forward to cover the rest of the breast.
6. Place the chicken on the suspension arm of the roaster, legs end first. Tie it with a piece of string, tucking the wings and the legs tightly against the rest of the chicken.
7. Bake for about an hour, or until the thickest part of the thigh reaches 170° F on a thermometer.
8. To transfer the chicken to your cutting board, wrap it loosely with tin foil and carefully lift it off the roaster. Tent the foil loosely around the chicken and let rest for about 10 minutes.
Transfer the veggies to a warmed bowl and enjoy!
2 cups all-purpose flour
1 teaspoon salt
8 eggs, separated
1/2 cup butter or margarine, melted
1 teaspoon vanilla extract
2 cups milk
confectioner's sugar for sprinkling
1. In a small bowl, mix flour and salt; set aside.
2. In a large bowl, beat egg whites with an electric mixer on high speed until stiff peaks form.
3. In another large bowl, beat egg yolks with an electric mixer on high speed until thickened and lemon-colored, about 5 minutes. Stir in melted butter and vanilla. Alternately add flour mixture and milk to yolk mixture, beating well after each addition. Fold egg whites into yolk mixture.
4. Drop a small piece of butter in each compartment on waffle iron. Pour mixture evenly throughout iron and bake until steaming stops and waffle is golden brown.
5. Finish by topping with fresh fruit, maple syrup and a light sprinkle of confectioner's sugar.
Makes 12 waffles