Bacon-Wrapped Dates with Chorizo and Manchego

Ingredients

• 12 Medjool dates, pitted
• ½ pound Manchego, cut into 12 rectangle logs
• 3 links fresh chorizo, casings removed
• 6 slices of bacon, cut in half
• ¼ cup maple syrup
• 2 tablespoons sherry vinegar

Directions

• Preheat the oven to 375°F.
• Make an incision lengthwise in each date, open it up, and flatten.
• Place a piece of Manchego in the center of each date.
• Break each chorizo link into quarters. Form each piece of chorizo into a log that is the length of the date and squish it onto the Manchego. Close the date around the filling and squeeze to secure. Wrap each date with a piece of bacon and secure with a toothpick.
• Place all the dates on a baking sheet, transfer to the oven, and roast for 7 to 8 minutes or until the bacon is starting to crisp up. Turn over the dates and roast the dates for another 7 to 8 minutes.
• In a small bowl combine the syrup and vinegar.
• Remove the dates from the oven and brush them with the syrup-vinegar mixture. Return the dates to the oven and bake another 1 to 2 minutes or until they are crackly and sticky. Remove from the oven and let rest for a minute, remove the toothpicks, and serve.

Cauliflower "Steaks" with Sautéed Porcini and A Poached Egg

Ingredients

For the cauliflower

• 1 head of cauliflower, trimmed and cut into four 1⁄2-inch cross-section slices from the middle, rounded outside edges removed and cut into bite-size florets
• Extra virgin olive oil
• Kosher salt

For the porcini

• 1⁄2 pound pancetta, cut into 1⁄4-inch dice
• Extra virgin olive oil
• 2 cloves garlic, smashed
• 1 pound porcini or portobello mushrooms, cleaned and cut into 1⁄2-inch dice
• 2 sprigs of fresh rosemary, leaves finely chopped
• Salt
• Pinch of crushed red pepper
• 1⁄2 cup dry white wine

For the eggs

• 3 tablespoons white vinegar
• 4 large eggs
• Salt
• 1 bunch of fresh chives, finely chopped

Directions

For the cauliflower

1. Preheat the oven to 375°F.
2. On a baking sheet, toss the cauliflower florets with olive oil and salt. Add the “steaks” to the baking sheet, coat with olive oil, and season with salt. Bake for 20 minutes, then flip the steaks and stir the florets. Bake for another 15 to 20 minutes or until the cauliflower is soft and brown. Remove from the oven and reserve.

For the porcini

• Toss the pancetta in a large sauté pan with a few drops of olive oil and bring the pan to medium-low heat. Cook the pancetta, stirring occasionally, until it is brown and crispy and has rendered some fat, 8 to 10 minutes.
• Toss in the garlic and cook until golden and aromatic, 2 to 3 minutes. Remove the garlic and ditch it—it has fulfilled its garlic destiny.
• Crank up the heat to medium-high. When the fat starts to sizzle, toss in the mushrooms and rosemary and stir to combine. Season with salt and crushed red pepper. If the pan seems dry, add a few more drops of olive oil. Cook the mushrooms, stirring occasionally, until they start to soften, 3 to 4 minutes.
• Add the wine. Using a wooden spoon, scrape any brown deliciousness off the bottom of the pan. Continue to cook the mushrooms until most of the wine has evaporated. Remove from the heat, taste, and re-season if needed. Toss in the reserved cauliflower and keep warm over low heat.

To poach the eggs

• Fill a medium saucepan two-thirds of the way with water and add the vinegar. Bring the water to a boil (BTB), then reduce the heat until no bubbles break the surface of the water. You are creating a very gentle cooking environment—like an egg Jacuzzi.
• Break the eggs very close to the surface of the water and cook for 4 minutes or until the whites are cooked through and the yolks are warm and runny.

To assemble

• Place a cauliflower “steak” on each serving plate and top each with a spoonful of the porcini hash.
• Using a slotted spoon, carefully remove each egg from the poaching liquid and make a pit stop on a paper towel to blot any excess water. Nestle an egg on top of the porcini and cauliflower. Sprinkle the eggs with a few grains of salt and some chives and serve immediately.

Braised Chicken with Pomegranate Molasses

Ingredients

• Extra virgin olive oil
• 4 cloves garlic, smashed
• Crushed red pepper
• Kosher salt
• 8 chicken thighs, trimmed of excess skin
• 1 cup pomegranate molasses
• 1 cup chicken stock
• 1 thyme bundle
• 1 cup pomegranate seeds
• 1 bunch of fresh chives, finely chopped

Directions

• Preheat the oven to 350°F.
• Coat a large sauté pan with olive oil, toss in 2 smashed garlic cloves and a pinch of crushed red pepper. Bring the pan to medium-high heat. When the garlic is golden and very aromatic, remove it and discard—it has fulfilled its garlic destiny.
• Season the chicken thighs with salt and place them skin side down in the pan. Don’t crowd the pan or the thighs will steam instead of brown—you may have to work in batches here, no worries. Brown the chicken thighs really well on both sides, about 6 to 8 minutes. Transfer the thighs to a baking sheet and reserve.
• Ditch the oil from the pan and add ½ cup of the pomegranate molasses along with ¼ cup of chicken stock. Bring the mixture to a boil and let it evaporate by half—it should be slightly thick and syrupy.
• Return the chicken to the pan, reduce the heat to medium, and cook in the sauce for 1 to 2 minutes on each side, or until it clings to the chicken in a yummy embrace.
• Transfer the chicken to the baking sheet and roast for 10 to 12 minutes or until cooked through.
• While the chicken roasts, add the remaining molasses, stock, and garlic to the pan along with the thyme bundle and a pinch of crushed red pepper. Taste and season with salt if needed. Bring to a boil and reduce to a simmer (BTB, RTS). Cook until the liquid is thick and syrupy. Discard the garlic cloves and thyme bundle.
• Remove the chicken from the oven, transfer to a serving dish, drizzle with the sauce, and sprinkle with the pomegranate seeds and chives before serving.

Chef Anne Sparkler

Ingredients

• Ice cubes
• 1 ounce Aperol
• 5 ounces Prosecco
• Lemon twist

Directions

• Fill a large white wine glass about halfway with ice cubes.
• Add the Aperol to the wine glass, then the Prosecco. Top with a twist.

Which recipe would you like to try?

SWEET DANI B’s SUGAR COOKIE RECIPE

Ingredients

• 4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups granulated sugar
• 2 large eggs
• 1 tablespoon freshly squeezed lemon juice OR 1 tsp lemon extract OR 1 tsp vanilla extract OR 1 tsp vanilla extract

Directions

• Cream butter, salt and sugar in the bowl of an electric mixer fitted with the paddle attachment- be sure to scrape down sides. Mix on medium speed until pale and fluffy. Add eggs and lemon juice (or lemon extract or vanilla). Reduce speed to low. Gradually mix in flour mixture. Dough should begin accumulating on paddle and coming away from the sides of the bowl. If too sticky, add up to 1/4 C extra flour.
• Divide dough in half; flatten each half into a disk. Wrap each in plastic and roll to remove any air bubbles. Refrigerate until firm, at least 1.5 hour or overnight.
• Preheat oven to 350 degrees (convection preferred) with racks in upper and lower thirds. Let disks of dough stand at room temperature just until soft enough to roll, (about 1 hour).
• Roll out dough between a silpat and a long piece of plastic wrap to ¼ inch thick. Remove top layer of plastic wrap. Cut out cookies with a cookie cutter. Transfer cookie dough on silpat to a baking sheet. Transfer baking sheet to freezer, freeze until very firm, about 10- 15 minutes. Remove baking sheet from freezer, space out cookies and place directly in oven. Roll out scraps, and repeat. Repeat with remaining disk of dough.
• Bake, switching positions of sheets and rotating halfway through, until edges turn just golden, 10 to 14 minutes. Let cool on sheets on wire racks.

Decoration

• Ice the sheep face
• Add eyes
• Ice the legs
• Let it sit for a while to dry
• Add the white icing to the body
• Add marshmallows as the wool
• You can also use sprinkles, M&Ms or sugar to decorate the sheep if we want them in different colors.

That Dere Fried Bread

Ingredients

• 2 Cups - Flour
• 1 Tbsp - Baking Powder
• 1 Tsp - Salt
• 1 Tsp - Vegetable Oil
• ¾ Cup – Milk
• Butter
• Dried flour (to be used for forming the bread)
• Vegetable oil (to be used for frying)

Directions

What do you think  would be good to eat or drink with That Dere Fried Bread?

The Irish Coffee

• 1.5 oz Tullamore DEW
• 1 oz Brown sugar
• Hot brewed coffee
• Unsweetened cream, lightly whipped

The Montserrat

• 2oz of Tullamore D.E.W Original
• 0.5oz of simple syrup
• 2 dashes of Angostura bitters
• 2 dashes of Orange bitters
• Fill glass with ice and stir quickly until cold. Be careful not to over dilute
• Strain into an ice filled rocks glass
• Float 0.25oz of fresh apple juice on top
• Garnish with an orange twist

Irish Mule

• 1/4 cup of Tullamore DEW
• 1 Cup of Ginger Beer
• Juice from one fresh lime

Which St. Patrick's Day cocktail would you like to try?

Light Therapy

Positive Affirmation

Healthy Food

Grilled Salmon with Bok Choy with Orange Avocado Salsa

Ingredients

• 1 navel orange, peeled and segmented
• 1/2 avocado, diced
• 1 tablespoon chopped red onion
• 1 tablespoon freshly chopped cilantro
• 1 teaspoon lime juice
• 1/4 teaspoon toasted sesame oil
• Coarse salt and pepper
• 2 (4-ounce) fillets wild salmon
• 3 heads bok choy, halved
• Olive oil, for drizzling

Directions

1. Heat grill or grill pan to medium-high. In a medium bowl, combine orange segments, avocado, red onion, cilantro, lime juice, and sesame oil. Season to taste with salt and pepper and set aside.
2. Season salmon and bok choy with salt and pepper and drizzle with olive oil.
3. Grill salmon, flipping halfway through, until cooked through, 3 to 4 minutes per side. Grill bok choy until bright green and slightly wilted, about 1 minute per side. Spoon avocado salsa over fish to serve.

Ingredients

• 2 1/2 cups sifted all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon ground nutmeg
• 16 tablespoons unsalted butter
• 2 cups granulated sugar
• 4 eggs
• 1 1/2 cups pumpkin puree (canned or homemade puree)
• 2 tablespoons honey
• 1/3 cup water

Ingredients for Maple Cream Cheese Frosting

• 8 tablespoons unsalted butter
• 8 cups sifted confectioners' sugar
• 1/2 teaspoon pure vanilla extract
• 12 ounces cream cheese
• 1/2 cup maple syrup

Ingredients for Autumn-themed fondant decorations

• 1 cup of white fondant (available at craft or baking supply stores)
• brown, red, and yellow food coloring gold
• bronze edible luster dust (available at craft or baking supply stores)
• assorted Autumn-themed mini cookie cutters
• assorted Autumn-themed rubber stamps
• small rolling pins

Directions

• 1. Preheat the oven to 350 degrees. Line two standard cupcake pans with 12 baking cups each.
• 2. Sift together flour, baking powder, salt, cinnamon, allspice, and nutmeg in a bowl. Set aside.
• 3. Place the butter in the bowl of a (Kitchen Aid) stand mixer or hand-held electric mixer. Beat on medium speed until fluffy. Add the sugar and beat until well incorporated.
• 4. Add the eggs one at a time, mixing after each addition.
• 5. Mix in the pumpkin puree and honey.
• 6. Add one-third of the flour mixture, then add one-third of the water, beating until well incorporated. Add another one-third of the flour mixture, followed by one-third of the water. Add the remaining flour mixture, followed by the remaining water, and beat just until combined.
• 7. Use a standard-size ice cream scoop to fill each baking cup with batter, so that they are two-thirds full. Bake for 18 to 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely.

• 1. Place all ingredients in the bowl of a (Kitchen Aid) stand mixer or hand-held electric mixer. Beat until well combined or until the frosting is light and fluffy.
• 2. Transfer the maple cream cheese frosting into a plastic piping bag, fitted with a large round metal tip.

• Apply the Georgetown Cupcake “signature swirl” of frosting on top of each cupcake, by starting in the center of the cupcake, and applying pressure to the bag, and going around the cupcake in a circular motion, then ending again in the center with a burst of pressure.

• 1. Demonstrate how to mix a few drops of yellow, brown, and red food coloring to change white fondant into beautiful fall colors.
• 2. Using a small rolling pin, roll out a ¼ inch thick piece of colored fondant and dust with shimmery gold and bronze edible luster dusts.
• 3. Using mini leaf and other Autumn-shaped cookie cutters and rubber stamps, cut out Autumn-themed fondant pieces and place on top of each cupcake for beautiful Autumn-themed decorations.

At-Home Baking Tips

What are you favorite kind of cupcakes?

MONKEY BREAD

• 1 stick of butter, melted
• 1 package of frozen dinner rolls (cut into approx 2" pieces if not already of that size)
• 1 c sugar mixed with 4 tablespoons cinnamon sugar

1. You do not have to let the rolls thaw before beginning the steps
2. Melt butter in a bowl that can be used for dipping
3. Mix cinnamon and sugar together in a separate bowl
4. Dip each roll into butter, fully coat the piece
5. Next roll each piece around in the cinnamon sugar until fully covered
6. Place the pieces in a bundt pan and bake on 350F 15-20 min.

CINNAMON ROLL WAFFLES

• 1 can of cinnamon rolls

1. Heat waffle maker; spray with cooking spray.
2. Remove cinnamon rolls from can; set icing aside.
3. For each waffle, place 1 cinnamon roll in center of waffle maker; close.
4. Bake 3 to 4 minutes or until waffle is thoroughly cooked and golden brown.
5. Repeat for each cinnamon roll until all are cooked.
6. Remove metal lid from container of icing that comes with the rolls and microwave 10 seconds.
7. Drizzle warm glaze over each waffle and serve warm!

GERMAN CHOCOLATE CAKE

• 1 (4oz) package of Baker’s German’s Sweet Baking Chocolate
• ½ cup water
• 2 cups flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup (2 sticks) butter, softened
• 2 cups sugar
• 4 eggs yolks
• 1 tablespoon vanilla
• 1 cup buttermilk
• 4 egg whites

• (12oz) can evaporated milk
• 1 ½ cups sugar
• 1 ½ stick butter
• 4 egg yolks slightly beaten
• 1 ½ teaspoon vanilla
• 1 (7oz) package of Baker’s Coconut
• 1 ½ cups chopped pecans

1. Preheat oven to 350°. Line bottom of 3 9 inch round cake pans with wax paper
2. Microwave chocolate and water in a large microwavable bowl on HIGH 1 ½ to 2minutes or until chocolate is almost melted. Stirring halfway through heating time. Stir until chocolate is completely melted.
3. Mix flour, baking soda, and salt. Set aside
4. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy
5. Add egg yolks, 1 at a time beating well after each addition.
6. Stir in chocolate mixture and vanilla
7. Add flour mixture alternately with buttermilk, beating after each addition until smooth
8. Beat eggs whites in another large bowl with electric mixer on high speed until stiff peak forms
9. Gently fold into batter
10. Pour into cake pans
11. Bake 30 minutes or until cake springs back when lightly touched in center, immediately run spatula between cakes and sides of pan.
12. Cool 15 minutes. Remove from pans. Cool Completely and frost

1. Stir milk, sugar, butter, egg yolks, and vanilla in large saucepan.
2. Stirring constantly cook on medium heat 12 minutes or until thickened and gold brown.
3. Remove from heat.
4. Stir in coconut and pecans. Cool to room temperature.
5. Spread over cake

SWEET POTATOE PIE

1. Makes approx 3 deep dish pies
2. 6 potatoes medium: boil to soft
3. Drain and Put potatoes in warm 250F oven 10 min to dry out
4. Mix in 3 sticks butter
5. Mash to smooth
6. Use whisk to get out strings from potatoes. Repeat whisking the mix and rinsing off strings until no strings are left.
7. Whisk 18 eggs well in separate bowl and add to potatoes. Stir good
8. Start w/ 2c sugar
9. Taste. We added 3/4 more cup
10. Stir
11. Add 1 level tablespoon baking powder
12. Add 2T nutmeg + a little more to taste
13. Add 2 T vanilla
14. Taste and make sure its Yummy!!
15. Damp the edges of pie crust with paper towel.
16. Put the custard in unbaked crust and bake on 250F approx 2 hours. Watch it to see when pie starts browning. (We did not do deep dish pie. Deep dish will take even longer)

COCONUT PIE

• 5 eggs
• 1 2/3 cup sugar
• 1 stick of butter
• 2 cups milk
• 1 teaspoon vanilla
• 1tsp coconut flavor

• 7 eggs
• 1 2/3 cup sugar
• 1 stick of butter
• 3 cups milk
• 1 teaspoon vanilla
• 1tsp Coconut flavor

1. Preheat oven to 325°
2. Beat eggs until thick
3. Gradually add sugar
4. Heat milk until skim forms, gradually add milk
5. Melt butter, gradually add
6. Then add flavor

Beef Stroganoff

Ingredients

• 2 tablespoons unsalted butter
• 10 shallots, sliced crosswise into approximately 1/4-inch-thick rings
• 1 cup sugar
• 1/2 cup sherry vinegar
• For the peppered crème fraîche:
• 1/2 cup crème fraîche
• 1 tablespoon freshly ground black pepper, plus more to taste
• For the black trumpet mushroom purée:
• 3 tablespoons olive oil
• 3 cups (about 12 ounces) black trumpet, portobello, or cremini mushrooms, thoroughly cleaned and roughly chopped
• 5 cloves garlic, finely chopped
• 1 shallot, finely chopped
• 4 sprigs fresh thyme, leaves removed and chopped
• 6 tablespoons sherry vinegar, plus more to taste
• 1/2 cup beef stock
• 3/4 cup grapeseed oil
• 2 tablespoons truffle oil (optional)

• 4 (1-inch thick) beef tenderloin steaks (about 2 pounds total)
• 3 tablespoons olive oil

Serve

• 2 tablespoons unsalted butter
• 1/2 cup fresh dill, minced
• 1 bag of egg noodles

Directions

• In a medium, deep sauté pan over moderate heat, melt the butter. Add the shallot rings and sauté until translucent, about 8 minutes. Add the sugar and vinegar and continue cooking until amber in color and thickened to the consistency of molasses, about 20 minutes. DO AHEAD: The shallots can be made in advance and refrigerated, in an airtight container, up to 3 days.

• Bring a large pot of salted water to a boil and keep at a bare simmer. Add egg noodles and cook the noodles to your preference. Set aside.

• In a small bowl, stir together the crème fraîche and pepper. The crème fraîche should have an intense pepper note, so add more pepper to taste if necessary. DO AHEAD: The crème fraîche can be made in advance and refrigerated, in an airtight container, up to 1 day.

• In a large sauté pan over moderately high heat, heat 1 1/2 tablespoons olive oil until hot but not smoking. Add 1/2 the mushrooms and sauté until golden brown, about 1 minute. Add 1/2 the garlic, shallots, and thyme and continue sautéing until the shallots are tender, 1 to 2 minutes. Add 3 tablespoons of vinegar and continue cooking until the vinegar is almost completely evaporated, about 30 seconds. Transfer to a large bowl and repeat with the remaining olive oil, mushrooms, garlic, shallots, thyme, and vinegar. Once all the mushrooms are sautéed, reserve about 1/2 cup. Transfer the remaining mushrooms to a blender, add the beef stock, and purée until smooth. With the blender on, slowly add the grapeseed oil and truffle oil, if using, and continue processing until the sauce is smooth, aerated, and emulsified, about 3 minutes. Season with salt and pepper and a splash of vinegar if necessary.

• Season the steaks with salt and pepper. In a large heavy skillet over moderately high heat, heat the olive oil until hot but not smoking. Cook the steaks to desired doneness, about 4 minutes per side for medium-rare. Transfer to a cutting board as done and tent with foil. Let rest for about 5 minutes before serving.

Serve

• In a small saucepan over low heat, warm the mushroom purée. When warm, transfer to a gravy boat or other serving dish.
• Place the egg noodles on a plate.
• Thinly slice the steaks and arrange the meat on a small platter. Dollop the crème fraîche over the meat and sprinkle with the dill. Serve immediately.

Caramel Corn with Smoked Almonds and Fleur de Sel

Ingredients

• Nonstick vegetable-oil spray
• 1 cup popcorn kernels
• 1 tablespoon canola oil
• 2 teaspoons coarse kosher salt
• 1/2 cup light corn syrup
• 2 3/4 cups sugar
• 1/2 tablespoon baking soda
• 8 tablespoons (1 stick) unsalted butter, cut into small pieces
• 2 cups (about 8 ounces) smoked or regular Marcona almonds, coarsely chopped*
• 1 1/2 tablespoons fleur de sel
• *Marcona almonds are tender Spanish nuts that are usually roasted and salted. They're available at specialty foods stores and some supermarkets.
• Special equipment:
• 1 large baking sheet; parchment paper or aluminum foil

Directions

• Line a large baking sheet with parchment paper or aluminum foil and grease generously with nonstick vegetable-oil spray. Generously spray a large bowl and all but the handle part of a large spoon or rubber spatula.
• In a large deep pot with a lid, combine the popcorn kernels, oil, and salt and stir to coat the kernels in oil. Place the pot over moderately high heat, cover with a lid, and cook, shaking the pot frequently to redistribute the kernels, until all the kernels have popped, 6 to 8 minutes. Transfer the popped popcorn to the large prepared bowl, discarding any unpopped kernels. DO AHEAD: The popcorn can be popped in advance and stored, in an airtight container at room temperature, up to 3 days.
• In a large deep pot over moderately high heat, combine the corn syrup, sugar, and 1/4 cup water and stir to combine. Cook, undisturbed, until the mixture develops a light amber color, about 10 minutes. Remove the pot from the heat, add the baking soda and butter, and stir continuously to melt the butter and combine the ingredients, about 20 seconds. (The mixture will be very hot and will foam up at this point—continuous stirring will help the foaming subside.) Working quickly, pour the caramel over the popcorn and add the almonds, then use the prepared spoon or rubber spatula to stir everything together, trying to evenly coat the popcorn and nuts in caramel. Transfer to the prepared baking sheet, spreading out the caramel corn as much as possible. Sprinkle with fleur de sel and let cool and harden for about 20 minutes. Break the caramel corn into smaller, bite-size pieces and serve. DO AHEAD: Caramel corn can be prepared in advance and stored, in an airtight container at room temperature, up to 3 days.

Savory Pumpkin Pie Soup with Cinnamon Marshmallows, Pepita Streusel, and Whipped Crème Fraîche

Ingredients

• 10 whole cloves
• 2 whole star anise
• 1 stick cinnamon
• 2 whole allspice berries
• 5 whole black peppercorns
• 1 (1 1/2-inch) piece fresh ginger, cut into 4 pieces
• 4 tablespoons (1/2 stick) unsalted butter
• 1 medium onion, diced
• 5 cloves garlic, thinly sliced
• 2 stalks celery, diced
• 1 medium leek (white and pale green parts only), thoroughly washed and diced
• 3 (15-ounce) cans solid-pack pumpkin (not pie filling)
• 1/2 teaspoon freshly ground nutmeg

• 1/2 cup mini marshmallows
• 1/4 teaspoon ground cinnamon
• For the pepita streusel:
• 3/4 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1 teaspoon kosher salt
• 8 tablespoons (1 stick) cold unsalted butter, cut into 1/2-inch pieces
• 1/2 cup untoasted, unsalted pepitas (pumpkin seeds), coarsely chopped

• 1/2 cup heavy cream
• 1 cup crème fraîche
• Special equipment:
• 2 (8-inch) squares cheesecloth; kitchen string; blender; 1 large baking sheet; parchment paper
• preparation

Directions

• Wrap the cloves, star anise, cinnamon stick, allspice berries, peppercorns, and fresh ginger in cheesecloth and secure with kitchen string.
• In a large heavy pot over moderate heat, melt the butter. Add the onions, garlic, celery, and leeks and sauté until translucent, 5 to 6 minutes. Add the pumpkin, 2 quarts water, and the spice package and bring to a boil. Reduce the heat to moderately low and simmer uncovered until the vegetables are tender, about 30 minutes.
• Remove and discard the spice package. Working in small batches, ladle the soup into a blender and purée until smooth. Transfer to a clean large pot then sprinkle with nutmeg and season with salt and pepper. Cover and keep warm until ready to serve. DO AHEAD: Soup can be made in advance and refrigerated, in an airtight container, up to 3 days. Reheat in a large pot over moderate heat, stirring occasionally.

• In a large bowl or resealable plastic bag, combine marshmallows and cinnamon and gently toss to coat the marshmallows in cinnamon. DO AHEAD: Marshmallows can be prepared in advance and stored, in a resealable plastic bag or an airtight container at room temperature, up to 3 days.

• Arrange a rack in the middle of the oven and preheat to 350°F. Line a large baking sheet with parchment paper.
• In a large bowl, whisk together the flour, brown sugar, and salt. Add the butter and, using your hands, rub the ingredients together until the texture resembles coarse cornmeal. Add the pepitas and toss to combine. Spread the mixture on the prepared baking sheet and bake until golden brown, 10 to 12 minutes. Transfer the streusel to a rack to cool, then break it into roughly 1-inch pieces. DO AHEAD: Streusel can be made in advance and stored, in an airtight container at room temperature, up to 3 days.

• In a medium bowl, combine the heavy cream and crème fraîche. Whisk until light and fluffy. Season with salt and pepper. DO AHEAD: Whipped crème fraîche can be made in advance and refrigerated, in an airtight container, up to 2 hours.

Serve

• Ladle the warm soup into bowls and garnish with the streusel, marshmallows, and dollops of whipped crème fraîche.

* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have a medical condition.

JOY FOOD - BLACK BEAN BROWNIES

INGREDIENTS

• One 15-ounce can black beans, drained and rinsed
• 1 box brownie mix
• 1 egg, beaten (optional)

DIRECTIONS

• After draining and rinsing, put the beans back into the can and add enough water to cover the beans. Put the beans and water into a blender and puree well.
• Combine the bean puree with a standard box of brownie mix in a mixing bowl. Add the egg if you would like a softer, spongier consistency. Mix thoroughly and bake according to box directions.

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BREAKFAST - EGGS BENEDICT

LUNCH - CREAMY TOMATO SOUP

DINNER - SHEPHERD'S PIE

DESSERT - BLACK BEAN BROWNIES

Which recipe is your favorite?

• Truvée Grenache Rosé, Paso Robles, California - 12 Ounces
•  Tanqueray 10 Gin - 6 Ounces
•  Ruby Red Grapefruit Juice - 12 Ounces
•  Simple Syrup - 1 ounce (Or to taste)
•  Aromatic White flowers - Garnish

What is your wine preference?