Addison’s Strawberry Shortcake Cupcakes (With Strawberry Filling & Whipped Cream)

1. Make the strawberry filling first: Place the strawberries in a small saucepan over medium heat. Stir constantly for about 4 full minutes until the strawberry juices have been released. Add the sugar and lemon juice and continue to stir for another 2 minutes. Remove from heat and allow to cool as you prepare the cupcakes.
2. Make the cupcakes: Preheat oven to 325F degrees. Line two 12-cup muffin tins with paper liners. Set aside.
3. In a medium bowl, whisk together flour, baking powder and salt. Set aside.
4. In a mixing bowl, cream together butter and sugar on medium-high speed until pale and fluffy, about 8 minutes.
5. Add eggs, one at a time, beating thoroughly between each addition, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low.
6. Slowly add flour mixture in two batches, alternating with the sour cream and beating until just incorporated.
7. Divide batter evenly among the tins using a 1/4 cup measure or ice cream scoop.
8. Tap pans and smooth tops with an offset spatula or the back of a spoon.
9. Bake until a cake tester inserted into the middle comes out clean, about 30 minutes. Let cool completely on a wire rack before filling and frosting, about 30 minutes.
10. Fill the cupcakes: Using a melon baller or teaspoon, scoop out a hole in the center of each cupcake about 1/2 inch deep. Place 1 teaspoon of strawberry filling inside and top with the piece of cupcake you removed to seal. Repeat with all 12 cupcakes.
11. Top with whipped cream and a slice of strawberry. Serve immediately.

• 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?

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.

Beignets with Calvados Caramel

• Flour – 3 cups
• Sugar – ½ cup
• Warm water – ½ cup
• Whole Milk – ½ cup
• Egg – 1 – beaten
• Melted butter – ¼ cup
• Honey – 1 Tablespoon
• Yeast – 1 packet (2 ¼ tsp)
• Salt – ½ tsp
• Powdered Sugar – ½ cup
• Water should be 110 degrees F

Calvados Caramel Sauce

• Sugar – 4 cups
• Corn Syrup – 1 cup
• Apple Cider – 3 cups – reduced to 3/4c prior
•  Vanilla Extract – 1 Tablespoon
• Heavy Cream – 2 cups
• Calvados – 2 fl. Oz.

Click here to learn more about Brandon's restaurant, Edwins and how you can donate to help their students!

Kale Smoothie That Tastes Like Ice Cream

• 1/2 cup of distilled water
• 1/2 cup of raw unsalted soaked cashews
• 1 cup of Kale
• 2 ripe fresh bananas
• 1/4 cup of pitted and soaked dates
• 1/2 alcohol-free vanilla extract
• 2 cups of ice for blending
• 1/2 teaspoon of probiotic powder (optional)
• 1/2 teaspoon of minced ginger (optional)

Purple Power Juice

• 2 beets
• 3carrots
• 1 apple
• 1 pear
• 1/2 lemon
• A thumb-size piece of ginger

Raw Tacos With Fresh Salsa

Zucchini Noodles with Almond Pesto

Mexican Summer #2

• 1 oz Cucumber Water
• 3/4 Lime Juice
• 1/2 simple syrup (* Simple syrup- mix equal parts by volume water and super fine sugar. To speed up the combination warm water may be used. 1 cup water to 1 cup sugar. )
• 1 3/4 Blanco Tequila
• *Watermelon syrup for rim- 1 oz simple syrup 6 drops watermelon extract

Imperial Bulldog

• 8 Raspberries/ 5 for muddling/3 for garnish
• 3/4 Pineapple Juice
• 3/4 Lemon Juice
• 3/4Cane Syrup or Simple Syrup
• 3/4 Cachaça or Argricole Blanc
• 3/4 Aquavit or Gin
• 1 bottle Underberg or 3/4 ounce float of your favorite Amaro

Regent's Royale

• 5 Strawberries
• 2.25 Lemon
• 2.25 Pineapple
• 2.25 Simple Syrup
• 2.25 Green Tea Cachaça-infuse for 20 minutes 3 tea bags in 12oz of Cachaca
• 2.25 Smith and Cross Jamaican Rum
• 1.50 Dry Curaçao
• 375 ml bottle Sparkling Wine

The Shark Eye

• 2 Dashes Bittermans elemakule tiki bitters
• 3/4 Passionfruit Syrup
• 3/4 Lemon Juice
• 1/4 Dry Curaçao
• 1/4 Maraschino
• 1/2 Rye Whiskey
• 1 1/2 Bourbon
• For fake blood- 1/4 oz peychauds bitters, 1 1/2 oz simple syrup 6 drops red food coloring

Click here to learn more about Jane Danger's book, Cuban Cocktails.

You can also try Jane's creations at Mother of Pearl and Cienfuegos.

What do you think of the twin chefs?

Mexican Summer #2

• 1 oz Cucumber Water
• 3/4 Lime Juice
• 1/2 simple syrup (* Simple syrup- mix equal parts by volume water and super fine sugar. To speed up the combination warm water may be used. 1 cup water to 1 cup sugar. )
• 1 3/4 Blanco Tequila
• *Watermelon syrup for rim- 1 oz simple syrup 6 drops watermelon extract

Imperial Bulldog

• 8 Raspberries/ 5 for muddling/3 for garnish
• 3/4 Pineapple Juice
• 3/4 Lemon Juice
• 3/4Cane Syrup or Simple Syrup
• 3/4 Cachaça or Argricole Blanc
• 3/4 Aquavit or Gin
• 1 bottle Underberg or 3/4 ounce float of your favorite Amaro

Regent's Royale

• 5 Strawberries
• 2.25 Lemon
• 2.25 Pineapple
• 2.25 Simple Syrup
• 2.25 Green Tea Cachaça-infuse for 20 minutes 3 tea bags in 12oz of Cachaca
• 2.25 Smith and Cross Jamaican Rum
• 1.50 Dry Curaçao
• 375 ml bottle Sparkling Wine

The Shark Eye

• 2 Dashes Bittermans elemakule tiki bitters
• 3/4 Passionfruit Syrup
• 3/4 Lemon Juice
• 1/4 Dry Curaçao
• 1/4 Maraschino
• 1/2 Rye Whiskey
• 1 1/2 Bourbon
• For fake blood- 1/4 oz peychauds bitters, 1 1/2 oz simple syrup 6 drops red food coloring

Click here to learn more about Jane Danger's book, Cuban Cocktails.

You can also try Jane's creations at Mother of Pearl and Cienfuegos.