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Recipes
Wild Smoked Salmon & Cucumber Bites
By stancec44
Lucero Meyer & Eureka Lemon Oil drizzled over this appetizer creates perfection for both casual and formal entertai...
- 1 English cucumber
- 6-8 oz. cold smoked wild Alaskan salmon or lox
- ½ cup Greek yogurt or sour cream
- 1 ¼ tsp. prepared horseradish
- A pinch of salt
- 2 Tbsp. finely diced red onion
- Meyer & Eureka Lemon Agrumato for drizzling
- 3-4 sprigs fresh dill, torn into small pieces
Passionfruit-Mango Macarons (Overnight)
By stancec44
Prepare the shells (one day ahead): Separate the egg whites from their yolks and whisk together
- For the shells:
- 3 large egg whites
- 1-1/2 cups almond meal
- 1 cup confectioner's sugar
- 3/4 cup plus 1 Tbs. granulated sugar
- 1/2 tsp. powdered egg white (optional)
- Pinch of salt
- Few drops of lemon juice
- Yellow and red powder or paste food coloring
- For the filling:
- 3 Tbs. granulated sugar
- 1/4 cup passionfruit purée
- 2 Tbs. mango purée
- 1 egg
- 1/4 tsp. flavorless powdered gelatin
- 4 Tbs. unsalted butter
- 1 Tbs. almond meal
- Make Ahead Tips
- If making ahead, refrigerate the macarons uncovered for a few hours to prevent condensation from forming, then transfer to an airtight container and refrigerate for up to 3 days. Remove them from the refrigerator 15 to 30 minutes before serving.
Ice Cream 'Sliders'
By stancec44
Created our frozen slider: a brioche sandwich of chocolate and vanilla ice cream discs bound by a salty caramel-nut...
- Wet Nuts
- 2 tablespoons light corn syrup
- 1/4 cup maple syrup
- 2 tablespoons light brown sugar
- Pinch sea salt
- 3/4 cup roughly chopped mixed nuts (such as walnuts, pecans, almonds and macadamia nuts)
- 1/2 teaspoon almond extract
- Sliders
- 1 pint container vanilla ice cream
- 1 pint container chocolate ice cream
- 6 mini brioche buns, sliced in half crosswise
Mango Lassi
By stancec44
Combine all ingredients in a blender, and puree until smooth
- 3 cups plain yogurt (not Greek-style)
- 1 ⁄4 cup sugar
- 1 ⁄2 tsp. kosher salt
- 1 large ripe mango, peeled, pitted, and roughly chopped
Pasta With Spicy Sausage, Ricotta, Golden Raisins, And Pine Nuts
By stancec44
Strip the tender leaves from the tough stems of the kale; discard the stems
- 2 bunches cavolo nero (also known as black, dinosaur, or Tuscan kale)
- 6 tbsp extra-virgin olive oil, divided, plus more for drizzling
- 2 medium yellow onions, peeled and diced small (2 cups)
- 6 large garlic cloves, peeled and minced (2 tablespoons)
- 2 (6-inch) fresh rosemary sprigs, bruised with your fingers
- 1/2 teaspoon ground fennel seed
- 1/2 pound fresh spicy Italian sausage (pork or turkey), removed from casing
- 1/2 cup golden raisins
- 1 (14-ounce) can diced tomatoes, undrained, preferably fire-roasted
- 1 1/4 cup vegetable or chicken stock
- 2 tsp freshly squeezed lemon juice
- 2 tsp Lucini Pinot Noir Artisan Wine Vinegar (or come up w/something)
- 2 tbsp kosher salt, plus more to taste
- Freshly ground black pepper, to taste
- 12 ounces gemelli or penne pasta (we recommend Delverde)
- 2 cups ricotta salata, crumbled, or freshly grated Pecorino Romano
- Parmigiano-Reggiano cheese, not pre-grated, for serving
- 1/3 cup toasted pine nuts, for serving
Slow Cooker Creamy Chicken & Wild Rice Soup
By stancec44
Place the chicken breast, onion, carrot, celery, mushrooms, wild rice, garlic, bay leaf and chicken broth in the b...
- 1 pound boneless, skinless chicken breast, diced
- 1 sweet onion, diced
- 3 carrots, peeled and sliced into rounds
- 2 stalks celery, sliced
- 1 pint cremini mushrooms, sliced
- 1 cup wild rice
- 3 garlic cloves, minced
- 1 bay leaf
- 4 cups chicken broth
- Kosher salt and freshly ground black pepper
- 1/2 cup heavy cream
- 1/3 cup parsley leaves and tender stems
- 2 tablespoons chopped fresh thyme
- Toasted ciabatta bread, for serving
- Parmesan cheese, for serving
Mini Burgers with Caramelized Onions
By stancec44
Make the onions: Heat oil in a medium skillet over medium-high heat
- For the Caramelized Onions
- 2 tablespoons extra-virgin olive oil
- 3 medium onions, thinly sliced
- 1/4 cup red wine
- 4 sprigs thyme
- Coarse salt and freshly ground pepper
- FOR THE BURGERS
- 2 tablespoons extra-virgin olive oil
- 1 small onion, preferably Vidalia, finely chopped
- 1 pound ground beef
- 1 tablespoon chopped fresh flat-leaf parsley
- Coarse salt and freshly ground pepper
- 1.5 oz. Comte cheese, thinly sliced, cut into 1 1/2-inch squares
- 3 red tomatoes, such as Campari, sliced 1/4-inch thick
- 8 three-inch mini brioche buns, split in half
Sweet Potato Ice Cream (No Churn)
By stancec44
In a medium bowl whisk the condensed milk, sweet potato puree, vanilla, cinnamon, cloves, and nutmeg together until...
- 2 2 2 Cups Heavy Whipping Cream
- 2 2 2 Cups Heavy Whipping Cream
- 2 2 2 Cups Heavy Whipping Cream
- 1 14 1 14 1 - 14 oz Can Sweetened Condensed Milk
- 1 14 1 14 1 - 14 oz Can Sweetened Condensed Milk
- 1 14 1 14 1 - 14 oz Can Sweetened Condensed Milk
- 3/4 3/4 3/4 Cup Sweet Potato Puree
- 3/4 3/4 3/4 Cup Sweet Potato Puree
- 3/4 3/4 3/4 Cup Sweet Potato Puree
- 1 1 1 Teaspoon Vanilla Extract
- 1 1 1 Teaspoon Vanilla Extract
- 1 1 1 Teaspoon Vanilla Extract
- 1/2 1/2 1/2 Teaspoon Cinnamon
- 1/2 1/2 1/2 Teaspoon Cinnamon
- 1/2 1/2 1/2 Teaspoon Cinnamon
- 1/4 1/4 1/4 Teaspoon Cloves
- 1/4 1/4 1/4 Teaspoon Cloves
- 1/4 1/4 1/4 Teaspoon Cloves
- 1/2 1/2 1/2 Teaspoon Freshly Grated Nutmeg
- 1/2 1/2 1/2 Teaspoon Freshly Grated Nutmeg
- 1/2 1/2 1/2 Teaspoon Freshly Grated Nutmeg
- 2/3 2/3 2/3 Cup Chopped Walnuts
- 2/3 2/3 2/3 Cup Chopped Walnuts
- 2/3 2/3 2/3 Cup Chopped Walnuts
- 1 1 1 Cup Mini Marshmallows
- 1 1 1 Cup Mini Marshmallows
- 1 1 1 Cup Mini Marshmallows
- Crushed Graham Crackers, optional garnish
- Crushed Graham Crackers, optional garnish
- Crushed Graham Crackers, optional garnish
Hot Chocolate with Rum
By stancec44
This bittersweet hot chocolate laced with dark rum is especially warming on a cold winter night
- 5 1/2 cups whole milk
- 1/2 cup heavy cream
- 2 tablespoons dark rum
- 9 ounces bittersweet chocolate, coarsely chopped
Hot Chocolate Layer Cake with Homemade Marshmallows
By stancec44
Make the cake Position racks in the bottom and top thirds of the oven and heat the oven to 350°F
- For the cake
- 6 oz. (3/4 cup) unsalted butter; more for the pans
- 13-1/2 oz. (3 cups) unbleached all-purpose flour; more for the pans
- 3/4 cup canola oil
- 4-1/2 oz. bittersweet chocolate, finely chopped
- 3 cups granulated sugar
- 2-1/4 oz. (3/4 cup) natural unsweetened cocoa powder
- 3 large eggs, at room temperature
- 3/4 cup buttermilk, at room temperature
- 2 Tbs. pure vanilla extract
- 2-1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- For the frosting
- 2-1/2 cups heavy cream
- 3 oz. (6 Tbs.) unsalted butter
- 1 vanilla bean, split lengthwise and seeds scraped out
- 6 oz. bittersweet chocolate, finely chopped
- 2 cups granulated sugar
- 6 oz. (2 cups) natural unsweetened cocoa powder; more for decorating
- 1/2 cup Lyle’s Golden Syrup
- 1/4 tsp. kosher salt
- For the marshmallows
- Three 1/4-oz. envelopes unflavored powdered gelatin
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 tsp. kosher salt
- 1 tsp. pure vanilla extract
- 1 cup plus 2 Tbs. confectioners’ sugar; more as needed