Turkey and Avocado Burrito

Ingredients
1 lb ground turkey
4 tbsp taco seasoning (storebought or homemade)
2 tbsp water
1 15-oz can black beans, drained and rinsed
1 cup shredded Mexican cheese blend
4 flour tortillas
salsa
sliced avocado for serving
Directions
Combine the ground turkey and 2 tbsp taco seasoning in a large skillet. Cook until turkey browns then add remaining taco seasoning and water. Cover the pan and cook for 15 minutes, stirring occasionally. If meat looks too dry, add another tablespoon of water.
Add the drained black beans and cheese to the cooked turkey and stir until cheese melts.
Heat up tortillas one at a time in the microwave for 10 seconds. Place a small amount of turkey, bean and cheese mixture in the center and top with a generous drizzle of salsa. Add a couple slices of avocado and roll up.

Page: http://www.pbs.org/food/recipes/turkey-and-avocado-burrito/

Sweet Mexican Cornbread

Ingredients
1 cup buttermxilk biscuit mix
1 cup yellow cornmeal
1/3 cup sugar
2 teaspoons baking powder
1/3 cup sweetened condensed milk
1/3 cup milk
¼ cup butter, melted
3 eggs, slightly beaten
¾ cup canned (well drained) or frozen whole kernel corn, thawed
Directions
Pre-heat over to 350 degrees. Spray 8 inch square or round pan with non-stick psray.
In large bowl, mix together all ingredients except corn, stir until smooth. Stir in corn. Pour into pan.
Bake for 30-35 minutes or until golden brown and/or when toothpick is inserted in center comes out clean.

Page: http://www.pbs.org/food/recipes/sweet-mexican-cornbread/

Pork Tamales

Ingredients
PORK BUTT
2 ½ lbs. Boneless pork butt
1 Tbsp. Garlic powder
1 Tsp. Salt
1 Tsp. Black pepper
MASA
10 lbs. Masa (cornmeal flour)
4 cups Pork lard
¼ cup Water
3 Tbsp. Baking powder
2 oz. Chile Ancho to color masa
TAMALE ASSEMBLY
6 dozen dried corn husks
CHILE SAUCE
½ lb. Chile Ancho
1 Tsp. Garlic powder
½ Tsp. Ground cumin
2 cups Water (stock saved from boiling the Chile Ancho)
2 Tbsp. Pork lard
2 Tbsp. Salt
Directions
PORK: Place pork butt in medium-size stock pot. Add the garlic, salt and pepper. Add cold water to cover the pork. On high heat, bring to a boil, then reduce heat to medium low and let it simmer partly covered for about 1 ½ to 2 hours. Remove pork from the stock and let it cool at room temperature. When cook, begin shredding the meat into fine threads.
CHILE SAUCE: In a large saucepan, boil the chile ancho for about 10 – 12 minutes or until softened. Drain the chiles and reserve the water. Rinse the seeds out of the boiled chiles. Put the chiles, garlic and cumin in a blender and blend well. Add the 2 cups of reserved water. In a heavy, large-size saucepan, heat 2 tablespoons pork lard over medium high heat. Add the drained chile puree very carefully because it will splatter. Reduce the heat to low. Cook over low heat for about 10-15 minutes. Take sauce off the heat. (Reserve about 2 ounces of this sauce to color the masa). Combine the pork with the chile sauce.
MASA: Place 10 pounds of masa in a large mixing bowl. Pour water and add the baking powder over the masa evenly. Add salt and begin mixing the masa with your hands. Add the pork lard and two ounces of chile ancho sauce (this adds color to the masa) and knead the masa once more. Masa is ready when it starts to feel thick and compact. Pad it down in bowl and set it aside.
TAMALE ASSEMBLY: Soak the dried husks in warm water for about an hour and a half or until soft. Drain the husks well; pat dry with paper towels. For each tamale spread about 2 tablespoons of the masa mixture on each cornhusk. Spoon 2 tablespoons of the filling lengthwise down the center. Fold husk and secure with strips of cornhusk. Steam for about 1 hour.
STEAM TAMALES: At this point, the tamales are ready to be steamed. Use a stock pot with wire lining or steamer insert. Add enough water as to keep it below the steamer. Add a few husks to prevent the tamales from getting wet. Tamales must be placed open side up along the inside perimeter of the stock pot. Place extra husks on top the tamales and cover the pot. Steam for about an hour or until the husk peels away from the masa easily.
Serve warm or freeze after cooling.

Page: http://www.pbs.org/food/recipes/pork-tamales/

Mexican Coffee

Ingredients
½ oz tequila
½ oz kahlua
1 cup strong brewed coffee
¼-1/3 cup melted vanilla ice cream
Directions
Melt vanilla ice cream in microwave for 30 seconds
Combine all ingredients and serve immediately.

Page: http://www.pbs.org/food/recipes/mexican-coffee/

Mexican Chocolate Sauce

Ingredients
1 cup heavy whipping cream
1/2 cup whole milk
1/4 cup brewed dark coffee
1 teaspoon instant espresso powder
1 teaspoon chipotle chili powder
1 1/4 cups semisweet chocolate morsels
2 disks (about 6 ounces) Mexican chocolate, chopped
Directions
In medium saucepan, heat whipping cream, milk, dark coffee and instant espresso powder.
Place chocolate chips and chopped Mexican chocolate into a large glass bowl.
When liquid mixture is hot, stir in chipotle powder. Pour hot mixture over chocolate.
Stir with a whisk until chocolate is melted and sauce is very smooth.
Pour into fondue pot and serve with cinnamon donut balls and fresh fruit or spoon over quality vanilla ice cream.

Page: http://www.pbs.org/food/recipes/mexican-chocolate-sauce/

Grilled Shrimp Tacos with Poblano-Corn Salsa

Ingredients
Salsa:
1 ear corn, husked
6 scallions, white and light green parts only (about 5 inches)
1 poblano chile
1 cup cherry tomatoes, halved
1 large (or 2 small) haas avocado
1 small bunch cilantro, minced
juice of two small limes
1 clove garlic, minced
1./2 salt
1 T olive oil
Tacos:
1 lb shrimp
1 package corn tortillas
Directions
Heat your grill up to medium high.
Brush corn, green onions and poblano chile with olive oil and place on grill. You want everything to have a nice char to it—to chile should be black and the corn and green onions should be charred. This will take about five minutes, flipping occasionally with tongs.
When done, remove veggies from grill and let cool on a plate. When cool, peel the now black skin off the pepper, remove the seeds and chop into small dice. Run your knife down the corn to remove the kernels from the cob and place into a bowl with the pepper. Chop the charred green onions and add them in with the corn and pepper.
Add chopped avocado, cherry tomatoes and cilantro to the bowl and add lime juice and salt. Season to taste and set aside while you prepare the shrimp.
Wash and devein if necessary then grill only a few minutes until pink. Be careful because shrimp cook extremely quickly! When done, place into tortillas, top with salsa and eat immediately.

Page: http://www.pbs.org/food/recipes/grilled-shrimp-tacos-with-poblano-corn-salsa/

Fish Tacos with Grouper Filets

Ingredients
4 oz. Chicken Southern Bake
¼ cup Spicy Hot Breader
1 pound grouper filets
3 limes, cut into wedges
2 cup roughly chopped fresh cilantro
2 avocados, sliced
16 cherry tomatoes. Sliced into wedges
1 cup shredded Colby jack cheese
8 corn or flour tortillas
1 cup sour cream
Directions
Preheat oven to 400°F. Combine Chicken Southern Bake and Spicy Hot Bread in a large plastic baggie.
Cut fish into strips; moisten slightly with lime juice and coat fish evenly in breader. Shake off excess breader.
Place fish on a foil lined baking sheet and bake for 5-7 minutes or until fish is cooked throughout.
Meanwhile prep cilantro, avocados (coat with a squeeze of lime and salt, tomatoes and shred cheese.
Heat tortillas in microwave by placing on plate and covering with a moistened paper towel for about 30 seconds or warm individually in a skillet over medium high heat. This will make them slightly crispy.
Set out all ingredients and let family and friends assemble their tacos using their favorite toppings. Tacos are fresh and tasty.

Page: http://www.pbs.org/food/recipes/fish-tacos-with-grouper-filet/

Cumin-Rubbed Steak Tacos with Turmeric-Lime Crema

Ingredients
12 flour or corn tortillas
3 tbs Cumin Seeds
1 tbs Coriander Seeds
1 tbs Smoked Paprika
kosher salt
2–12 ounce Strip Steaks
vegetable oil for the pan
cilantro sprigs to garnish (optional)
Directions
Start by heating a skillet over medium heat and toast each corn tortilla on both sides. Set aside.
With the skillet still warm, toast the cumin, coriander and paprika for a couple of minutes, just until the spices become fragrant. Immediately remove from heat and let the spices cool.
Grind spices in a coffee grinder and then rub evenly over the steaks. Season well with salt.
Heat a cast iron skillet or other heavy pan with enough vegetable oil to completely cover the bottom of the pan. Once the oil is very hot, add the steaks to the pan.
Cook about 5-6 minutes each side, flipping them only once, to achieve medium-rare. Cook an additional couple of minutes for more doneness.
Once the meat has cooked to desired temperature, remove from skillet and set aside to rest, at least 10 minutes.
While steak is resting, assemble the Turmeric-Lime Crema (recipe follows) and set aside. Slice steak into thin strips, working against the grain.
To assemble, spread a tablespoon or so of crema onto each taco.
Top with steak and garnish with a single cilantro leaf. Serve immediately.

Page: http://www.pbs.org/food/recipes/cumin-rubbed-steak-tacos-with-turmeric-lime-crema/

Capirotada with Bananas, Pecans and Prunes

Ingredients
8 cups water
1 pound piloncillo, grated, or about 2 cups packed dark brown sugar
1 ceylon or true cinammon stick
3 whole cloves
1 challah or brioche, preferably a couple days old, cut into 1/2 inch slices or cubed
1/4 cup unsalted butter, melted for brushing bread, plus more for greasing the casserole
2 ripe bananas, peeled and sliced
2/3 cup pitted prunes, chopped
1 cup pecans, roughly chopped and toasted
4 oz, or about 1 cup, crumbled Queso Fresco, Añejo or Cotija
Ground cinnamon, optional, to sprinkle ontop
Directions
In a medium sauce pan, pour the water and set it over medium high heat. Once it comes to a simmer, add the grated piloncillo, cinnamon and cloves, reduce heat to medium and simmer for about 25 minutes, until it has all dissolved and has a light syrup consistency. Turn off the heat and remove the cinnamon and cloves.
Preheat the oven to 350 degrees. Brush the bread slices with unsalted butter. Place in a baking sheet and into the oven. Bake for 12 to 15 minutes or until golden.
Butter a 9 x 13 casserole. Place a layer of bread in the bottom covering the entire surface. Cover with the banana slices, prunes and pecans. Pour half the syrup on top. Add another layer of bread, pour the remaining syrup on top and sprinkle the crumbled cheese. Sprinkle with cinnamon if desired.
Cover with aluminum foil and place in the oven for 45 to 50 minutes, or until the syrup has been absorbed. Remove from the oven. Let it sit for at least 20 minutes for the Capirotada to settle and for the entire syrup to be soaked up, then serve. You can also serve it lukewarm or cold. It can also be reheated.

Page: http://www.pbs.org/food/recipes/capirotada-with-bananas-pecans-and-prunes/

Vegan Mango Pudding

 Ingredients
340 grams (12 ounces) silken tofu
3 ripe medium-sized mangoes
agave nectar (optional)
20 vegan digestive biscuits
Directions
Put the tofu in a colander and allow it to drain over a bowl for at least 30 minutes to get rid of the extra water.
Peel two of the mangoes and remove as much fruit as possible from around the seed using a knife. You should have about 400 grams (14 ounces) of fruit. Put the mango and drained tofu into a blender and blend until smooth. If your mango was ripe, you shouldn't need to add any sugar, but if it's not sweet enough for your tastes, add some agave nectar.
In a glass bowl, spread a 1/4" layer of pudding down and top with biscuits. You can break the biscuits up into pieces to make them fit into the nooks and crannies. Continue alternating layers of biscuits and pudding until you run out of pudding (the top layer should be pudding).
Cover and refrigerate overnight.
To finish, peel and slice the remaining mango and spread the slices on top of the pudding. To serve, use a spoon to scoop the mango pudding into serving bowls.

Page: http://www.pbs.org/food/recipes/vegan-mango-pudding/

Maple Mille Crêpes Cake

 Ingredients
For crêpes
4 tablespoons unsalted butter, melted, then slightly cooled
4 large eggs
1 cup all bread flour
1 cup milk
1/4 cup grade B maple syrup
1/4 teaspoon sea salt
Butter for the pan
For pasty cream
1 1/2 cups whole milk
3 whole eggs
1/2 cup grade B maple syrup
1/4 cup cornstarch
1 tablespoon Scotch whiskey
1/2 cup whipping cream
1/2 tablespoon powdered sugar
To finish
2 tablespoons granulated sugar
Directions
Put the melted butter and eggs into a blender and blend until emulsified. Add the flour, milk, maple syrup and salt to the blender and blend until smooth. Refrigerate overnight.
Heat a heavy bottomed 9” non-stick pan over medium low-heat until hot. Butter the pan, then use a paper towel to wipe out the extra butter. The surface of the pan should be slick but there shouldn’t be any pools of butter.
Add 2 tablespoons of batter to the center of the pan, and then quickly swirl the batter around to make a crêpe the size of the bottom of the pan. If the batter solidifies before you’re able to spread the batter out, your pan might be too hot. Try keeping the pan off the heat for a few second before you add the batter.
When the crêpe no longer appears wet on top it's ready to flip. Use the corner of a spatula to peel up an edge, and then carefully use your fingers and spatula to peel away and flip the crêpe. The edge of the crêpe should be dry enough that it shouldn't be too hot, but be careful not to burn yourself on the pan.
The crêpe should only need 15-20 seconds on the second side to cook through. Transfer the cooked crêpe to a plate (stack the crêpes on top of each other to prevent them from drying out), and then continue making the rest of the crêpes. If the non-stick coating on your pan isn’t damaged you shouldn’t need to butter the pan again, but if the crêpes start sticking to the pan, keep buttering the pan.
Make the custard while you wait for the crêpe to cool completely. Add the milk, eggs, maple syrup and cornstarch into a blender and blend until smooth. Pour the mixture into a heavy bottomed pot and heat over medium low heat while string constantly until it thickens (160 degrees F or 71 degrees C). Immediately remove the custard from the heat and then stir in the Scotch.
Let the custard cool completely. You can speed this up by placing the pot in a bowl of ice water and stirring the custard.
Whip the cream, and then add the powdered sugar when the cream starts holding soft peaks. Continue whipping until it holds firm peaks, but be careful not to over whip the cream or the fat will start to separate.
Gently fold the whipped cream into the cooled custard using a spatula. If the pastry cream is loose, place it in the fridge to firm up.
To assemble the cake, put a crêpe down on a flat plate or serving platter, then spread an even layer of cream about the thickness of the crêpe. If you make the layer too thin, there won't be enough cream in the cake. If you make it too thick, the cake won't hold its shape when you go to cut it. There should be plenty of pasty cream, so don’t worry about running out, but don’t try to use it all.
Continue layering, saving the best-looking crêpe for the top layer. Once your cake is assembled, cover and refrigerate it for at least 4 hours or overnight to allow the moisture from the pasty cream to redistribute into the crêpes.
To finish the cake, sprinkle 2 tablespoons of granulated sugar on top of the cake in an even layer (passing it through a wire sieve makes this easier). Use a kitchen torch to brûlée the sugar. It’s important that you do this quickly otherwise the cream below will start melting. Hold the torch at a 90 degree angle to the top of the cake, then use a small circular motion working your way around the cake to evenly caramelize the sugar without burning the cake.
Slice and serve immediately.

Page: http://www.pbs.org/food/recipes/maple-mille-crepes-cake/

Katharine Hepburn’s Brownies

½ cup cocoa or 2 squares (2 oz.) unsweetened baker's chocolate
1 stick (1/2 cup) unsalted butter
1 cup sugar
2 eggs
1/4 cup flour
1 teaspoon vanilla
Pinch of salt
1 cup roughly chopped walnuts or pecans
Directions
Melt butter with the cocoa or chocolate together in a heavy saucepan over medium low, whisking constantly till blended. Remove from heat and stir in the sugar. Whisk in the eggs and vanilla. Stir in flour, salt and walnuts. Mix well. Pour into a well buttered 8-inch square baking pan. Bake at 325 degrees for about 40 minutes till a toothpick inserted in the center comes out clean. Cool completely and cut into squares. These brownies are very fudgy and may be somewhat difficult to slice cleanly; use a sharp knife and a spatula to help them loosen from the baking dish.
Tips/Techniques
You will also need a 8x8 inch baking dish.

Page: http://www.pbs.org/food/recipes/katharine-hepburn-brownies/

Jack Daniels Brownie with Caramel Sauce

Ingredients
Ingredients for Brownies
Box brownie mix
1 cup Jack Daniels Whisky
1 - 2 eggs (if required)
2 tablespoons Vegetable/cooking oil (if required)
Ingredients for Caramel Sauce
1 quart Caramel Topping
2/3 cup Jack Daniels Whiskey
2/3 cup Dried cranberries
1 cup canned peaches (drain the syrup)
Ingredients for Roasted Pecan topping
2 cups Pecan halves
1/2 teaspoon cinnamon
2 egg whites
Directions
Instructions for Brownies Prepare the brownie mix as per the directions on the the box. The only change will be to replace the amount of water in the recipe with Jack Daniels Whiskey.
Instructions for Caramel Sauce Pour the caramel topping in a bowl. Add the Jack Daniels Whiskey and dried cranberries and stir until well blended. Set aside.
Instructions for Roasted Pecan topping Mix two egg whites. Add ½ tsp cinnamon and ½ cup white sugar. Set aside. Place pecan halves in a bowl and cover them with the egg white mixture. Bake 20 minutes or until very barely crisp.
Final Assembly of Brownies Slightly heat ½ cup of the caramel sauce and pour into an individual serving bowl. Place the warm brownie slice on top of the caramel sauce. Garnish with roasted pecans and a fresh sprig of fresh mint. Finish with a scoop of butter pecan ice cream.

Page: http://www.pbs.org/food/recipes/jack-daniels-brownie-with-caramel-sauce/

Huckleberry Parfait

Ingredients
Yogurt Mousse
¼ cup cream, to be warmed
½ cup sugar
½ teaspoon of salt
½ each vanilla bean, scraped
1 teaspoon powdered gelatin
2 cups Greek yogurt
1 cup cream, whipped to very soft peaks
Huckleberry Meringue
1 cup huckleberry puree (puree equal parts huckleberries and water, strain, reserve extra puree to mix with fresh huckleberries)
1/8 tablespoon cream of tartar
1/3 cup egg white powder
2 cups sugar
.5 tablespoon salt
Lemon Streusel
1 cup sugar
1 2/3 cups all-purpose flour
2 cups almond meal
1 cup butter, melted and cooled
2 tablespoon salt
1 each lemon zest
Directions
Yogurt Mousse: Combine first cream, sugar, salt, and vanilla bean in a pot.
Sprinkle gelatin over liquid and let soften for 1 minute.
Bring to a boil stirring constantly with a heat resistant rubber spatula.
Strain through a fine mesh sieve into yogurt.
Whisk to combine thoroughly.
Gently fold whipped cream into yogurt mixture in three stages.
Pour approximately four ounces (1/2 cup) into each glass and let set in the refrigerator for at least four hours.
Huckleberry Meringue: Whisk together huckleberry puree, cream of tartar and egg white powder.
Place in stand mixer fitted with a whisk attachment.
Place sugar in a small pot and add enough water to create a wet sandy texture, making sure there are no sugar crystals on the sides of the pot.
Begin whipping huckleberry mixture on a slow speed.
Cook sugar to 242F(softball stage) on a candy thermometer.
Pour hot sugar into mixing bowl making sure to pour down the side of the bowl into the whipping huckleberry mixture.
Whip on medium high speed until stiff peaks are achieved.
Place meringue into a piping bag fitted with a large round plain tip
Lemon Streusel: Combine all dry ingredients and lemon zest in a mixing bowl.
Add butter a little at a time, rubbing in until all butter has been mixed in.
Bake at 325F until golden brown, mixing every five minutes.
To assemble: Mix fresh huckleberries with a little puree so that they have a jammy appearance. Place an even layer on top of the mousse in the glass. Top with an even layer of lemon streusel. Then pipe a large dollop of meringue on top of the streusel and serve.

Page: http://www.pbs.org/food/recipes/huckleberry-parfait/

Cookies and Cream Truffles

Ingredients
1 13-oz package chocolate sandwich cookies, about 27 cookies
6 oz cream cheese
8 oz bittersweet chocolate
seasonal sprinkles (optional)
Directions
Combine the chocolate sandwich cookies and the cream cheese in the food processor and process until smooth. You might need to use a rubber spatula to mix a couple times during the process until you have a relatively smooth cookie paste.
Drop spoonfuls of the cookie mixture on a parchment paper lined plate or sheet tray. Place in freezer for 30 minutes.
Melt the chocolate over a double boiler until smooth. Remove from heat and let cool slightly. After 30 minutes, remove the truffles from the freezer and re-roll each into a smooth ball. Drop in the melted chocolate then roll in the sprinkles. Place back on the sheet try or plate and place in the freezer for another hour until firm.
Truffles will remain fresh in the fridge or freezer for up to two weeks.

Page: http://www.pbs.org/food/recipes/cookies-and-cream-truffles/

Cherry Clafoutis

Ingredients
4 tablespoons Kirsch (cherry brandy is an acceptable substitute)
1 lb. fresh cherries, pitted
3.5 oz. milk
1/2 cup cream
1/4 teaspoon vanilla extract
4 eggs
5 oz. superfine sugar
2 tablespoons all purpose flour
salt
butter and superfine sugar for greasing and sprinkling
Directions
Sprinkle kirsch over cherries and let macerate.
Combine milk, cream and vanilla in a small sauce pan, bring just to a boil and remove from heat.
Whisk eggs and sugar in bowl until light yellow and creamy.
Stir in flour and salt until just smooth.
Temper warm eggs into mix, being careful not to scramble.
Grease an ovenproof dish,we use individual ramekins, put in a layer of cherries and pour the batter over.
Bake at 350 for 25min or until a toothpick inserted in the dough comes out clean.
Serve warm with sweetened crème Fraiche, whipped cream or your favorite ice cream.

Page: http://www.pbs.org/food/recipes/cherry-clafoutis/

Poached Scrambled Eggs

Ingredients
4 large eggs
Fine sea salt
Freshly ground black pepper
Directions
Crack each egg into a medium-mesh sieve (or narrow-slotted spoon), letting the thin white drain away. Transfer the remaining yolk and white to a small bowl. Beat the eggs vigorously with a fork for 30 seconds.
Set a medium saucepan filled with 4 inches of water over moderate heat. Put a strainer in the sink. When the water is at a low boil, add a few large pinches of salt, then stir in a clockwise direction to create a whirlpool. Pour the eggs into the moving water, cover the pot and count to 20.
Turn off the heat and uncover the pot. The eggs should be floating on the surface in ribbons. While holding back the eggs with a spoon, pour off most of the water over the strainer. Gently slide the eggs into the strainer and press them lightly to expel any excess liquid.
Scoop the eggs into bowls and season. Garnish however you wish. Serves 2.

Page: http://www.pbs.org/food/recipes/poached-scrambled-eggs/

Grapefruit Brulée

Ingredients
1 large red grapefruit
1 ½ - 2 tbsp white sugar (preferable “raw” sugar if you have it)
Directions
Turn your broiler on high.
Slice the grapefruit in half and blot heavily with a paper towel to absorb any dripping juice.
Sprinkle sugar on both halves and broil for about six minutes, or until sugar begins to caramelize. If you have a small kitchen blow torch, you could alternately use that for best results.
Remove caramelized grapefruits from the broiler and let cool slightly before serving.

Page: http://www.pbs.org/food/recipes/grapefruit-brulee/

Frittata with Fingerling Potatoes

Ingredients
For the Filling:
2 tablespoons olive oil
1 medium yellow onion, thinly sliced
2 tablespoons unsalted butter
1/4 pound small fingerling potatoes, thinly sliced
Coarse salt and freshly ground pepper
4 basil leaves, chopped
1 tablespoon chopped flat-leaf parsley
For the Eggs:
12 large eggs
1/4 cup heavy cream
Coarse salt and freshly ground pepper
For the Topping:
3 ounces fresh goat cheese, cut into 6 pieces
2 ounces Parmigiano-Reggiano or Asiago cheese, finely grated (1/2 cup)
Directions
Heat 1 tablespoon olive oil in a 10-inch nonstick skillet over medium heat. Cook onion until soft and translucent, stirring occasionally, 3 to 4 minutes. Remove onions and add remaining tablespoon olive oil and 2 tablespoons butter. Add potatoes and season with salt and pepper. Saute until they begin to turn golden brown, about 4 minutes. Return onions to skillet in an even layer. Sprinkle evenly with basil and parsley.
Heat broiler. Use a whisk to lightly beat eggs in a large bowl, then whisk in cream, and season with 1/2 teaspoon salt and 1/8 teaspoon pepper.
Pour egg mixture into skillet. Cook, using a heatproof flexible spatula to stir and push egg from edges to center of pan so runny parts run underneath, until eggs are almost set (they should still be wet on top but otherwise set throughout), 2 to 3 minutes.
Drop dollops of goat cheese on top of frittata, distributing evenly and pressing down into eggs a bit with the spatula. Sprinkle evenly with Parmigiano-Reggiano cheese. Broil until frittata is set on top and has puffed slightly, and cheese is melted and golden, 1 to 1 1/2 minutes.
Gently run the spatula around the edges and underneath the frittata and carefully slide out of pan onto a plate. Slice into six wedges and serve hot, warm, or at room temperature.

Page: http://www.pbs.org/food/recipes/frittata-with-fingerling-potatoes/

French Toast Brûlée

Ingredients
1 extra large egg
1 cup milk
2 tablespoons Grade B maple syrup
2 tablespoons flour
1 teaspoon vanilla extract
4 slices sandwich bread (3 slices if it's thick cut)
4 teapoons butter
8 teaspoons granulated sugar (2 teaspoons per slice)
Directions
In a flat rectangular pan or baking dish, whisk together the egg, milk, maple syrup, flour and vanilla. Submerge each slice of bread in the liquid, arranged in a single layer. Cover and refrigerate overnight, flipping the bread over once after a few hours.
Heat a large skillet over medium high heat. Place a teaspoon of butter where you’re going to fry each slice of bread (if they’re not all going to fit, fry them in batches). When the butter is melted, place each piece of bread over a pool of butter. The bread will be very soft, so be careful not to tear it.
Fry until golden brown on one side, then flip using a spatula and fry the other side until golden brown.
When the French toast is done, transfer it to a wire rack, then dust 2 teaspoons of granulated sugar on each piece of toast. Use a torch to caramelize the sugar until it is brown and bubbly. If you don’t have a torch, you can use a broiler by moving the rack to the top position and placing the toast directly under the heating element.

Page: http://www.pbs.org/food/recipes/french-toast-brulee/

Coconut Banana Bread Muffins

Ingredients
2 cups flour
1 tsp baking soda
1 tsp salt
4 bananas, mashed
2 eggs
1 cup brown sugar, packed
½ cup coconut oil
½ cup sweetened, flaked coconut
½ cup toasted walnuts, roughly chopped (optional)
Directions
Preheat oven to 350 degrees. Grease 12 muffin tins with non-stick cooking spray.
In a large bowl, whisk together the flour, baking soda, walnuts, flaked coconut and salt well. Set aside.
Cream the coconut oil and brown sugar until well combined. Add the eggs, one at a time, beating after each addition. Add the mashed banana and mix until blended.
Stir in the dry ingredients to the wet ingredients and mix only until just combined (be sure not to over-mix here!). Scoop batter into prepared muffin tins, about 3/4th of the way full.
Bake for 25 minutes, until golden brown.
Tips/Techniques
To make this recipe completely vegan, you can use egg replacer instead of the egg.

Page: http://www.pbs.org/food/recipes/coconut-banana-bread-muffins/

Chocolate Chip Pumpkin Spice Pancakes

Ingredients
½ cup + 2 tbsp all purpose flour
¾ tsp baking powder
¼ tsp baking soda
¼ tsp salt
¾ tsp cinnamon
¼ tsp nutmeg
½ tsp ground ginger
½ cup milk
1 egg
1 tbsp butter, melted
½ cup canned pumpkin puree
½ cup dark chocolate chips
warm maple syrup for serving
butter for serving
Directions
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ground ginger.
In another (smaller) bowl, beat the milk, egg, melted butter and pumpkin together. Pour the wet ingredients into the dry ingredients and fold in the chocolate chips. Do not over-mix here!
Let the batter rest for five minutes. While the batter rests, heat a large skillet over medium high heat on the stove. Add a little butter to the skillet and then cook pancakes on skillet for about four minutes per side until golden brown. Serve with warm maple syrup.

Page: http://www.pbs.org/food/recipes/chocolate-chip-pumpkin-spice-pancakes/

Buttermilk Coffee Cake

Ingredients
Ingredients for Topping
1/2 cup flour
1/2 cup brown sugar packed
1/4 cup butter softened
1/2 teaspoon cinnamon
Ingredients for Coffee Cake
1/2 cup butter softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup buttermilk
1 heaping cup Italian plums diced
1 heaping cup blueberries
Directions
Preheat oven to 350 degrees. Butter a 9-inch square pan.
In a bowl, mix topping ingredients together with a fork or pastry cutter until combined. Set aside.
For the cake, beat butter and sugar in a large mixing bowl until fluffy. I do this by hand; a mixer is great. Add the egg and vanilla and beat in.
In a separate bowl, combine flour, baking soda, baking powder and salt.
Mix the dry ingredients into the wet mixture alternately with the buttermilk, stirring just until combined. Batter will be thick.
Gently fold in the fruit, and spread batter into prepared pan. Sprinkle with topping and back to 50 minutes, or until a toothpick inserted in the center comes out clean
The coffee cake is good warm or cold. Cool on a rack for at least 20 minutes before serving.

Page: http://www.pbs.org/food/recipes/buttermilk-coffee-cake/

Banana Bread Milkshakes

1 frozen banana
1 tbsp almond butter
½ cup skim milk
¼ tsp cinnamon
pinch of ground nutmeg
2 tsp brown sugar
½ tsp vanilla extract
additional ice if desired
Directions
Combine all ingredients in a blender and process until smooth and creamy.
Serve with a cookie on the side!

Page: http://www.pbs.org/food/recipes/banana-bread-milkshakes/

Yuzu Toddy Cocktail

Ingredients

    2 heaping barspoons (1/4 ounce) of yuzu honey
    1 ounce whiskey
    3/4 ounce apple brandy
    1/2 ounce yuzu juice
    5 ounces hot water
    Yuzu Honey
    300 grams yuzu rind
    100 grams honey
    100 grams water
    125 grams sugar
    25 grams glucose
    5 grams citric acid
    10 grams pectin

Directions

    Add water and yuzu rind and bring to a simmer.
    Mix 100 grams of sugar and pectin.
    Add to water and rind.
    Bring to a boil.
    Add the honey, the remaining sugar and glucose.
    Heat until NAPÉ consistency. To test, coat the back of a spoon and make a trail across with your finger. The line should hold its shape.
    Add citric acid with equal parts water.
    Cook for 30 seconds to evaporate excess water and chill.
    To assemble the drink, mix the yuzu honey, Maker's Mark, Lairds Applejack bonded, yuzu juice and hot water.

Page: http://www.pbs.org/food/recipes/yuzu-toddy-cocktail/

Whitecap Cocktail

Ingredients

    3/4 ounce coconut cream
    1 ounce amber 151-proof rum
    1/2 ounce dark Jamaican rum
    1/4 ounce light Puerto Rican rum
    8 ounces (1 cup) whole milk, boiling hot
    3 cloves
    Ground cinnamon

Directions

    Place Lopez, rums, and cloves in a pre-heated specialty mug.
    Bring milk to a boil, then pour into mug and stir.
    Top with a pinch of ground cinnamon.
    Garnish with a cinnamon stick and serve immediately.

Tips/Techniques
Cocktail Blogger Jeff "Beachbum" Berry recommends Lopez coconut cream and, for an amber 151-proof rum, Cruzan or Bacardi.

Page: http://www.pbs.org/food/recipes/whitecap-cocktail/

The Violet Hour Cocktail

Ingredients

    1 ounce créme de violette
    1 ounce pear puree
    4 ounce brut champagne
    Edible flower garnish

Directions

    Chill a 7-8 ounce coupe (depicted in image) champagne glass and pour in the first two ingredients then top with brut champagne.
    Add edible non-toxic flower garnish. (Flower shown is a culinary orchid.)

Tips/Techniques

Créme de Violette (liqueur made from French violets) was unavailable in America for about 85 years until recently.

You can make your own pear puree or purchase from your local grocer.

To balance the sweetness of the liqueur and puree a dry/brut Champagne is recommended.


Page: http://www.pbs.org/food/recipes/violet-hour-cocktail/

The Port of Call Cocktail

Ingredients

    1 ounces London dry gin
    1 ounce ruby port
    .75 ounces lemon juice
    .5 ounces cinnabark syrup
    1 large barspoon (1/8 ounce) cranberry preserves

Directions

    Combine all ingredients in a shaker.
    Shake and strain over crushed or cracked ice in a rocks glass.
    Garnish with a blackberry, raspberry and mint sprig.

Page: http://www.pbs.org/food/recipes/port-of-call-cocktail/

The Oxonian Cocktail

Ingredients

    3 parts Advocaat (Dutch/Belgian eggnog liqueur)
    3 parts ESB ale (Extra Special/Strong Bitter)
    1 part (or to taste) spiced brown sugar syrup (recipe below)
    Top with grated nutmeg

Directions

    For the Spiced Brown Sugar Syrup, dissolve 2 cups light brown or evaporated cane sugar into 1 cup water over low heat.
    Add a ¼ teaspoon each of ground cinnamon, ground cloves and ground ginger.
    Stir until combined, and allow to cool.
    Simply add all ingredients to a glass of any shape or sort and stir to combine. Some may like a cube or two of ice. Grate a bit of fresh nutmeg over the top.

Tips/Techniques

Lesley Jacobs Solmonson, a cocktail blogger, prefers homemade advocaat, but says store-bought advocaat will work fine. Find an advocaat recipe on the 12 Bottle Bar website.

For the ale, any quality ESB with a nice bite should work – whatever ale used should not get lost in the mixture.

Page: http://www.pbs.org/food/recipes/oxonian-cocktail/

Strawberry Lemonade

Ingredients

    1 cup sugar
    1 cup water
    1 ¼ cups fresh lemon juice (from about 6 lemons)
    1 pint strawberries, hulled and sliced
    24-28 oz fresh cold water
    ice

Directions

    Bring the sugar and water to a simmer in a small saucepot. Stir so that sugar melts completely then remove from the heat and let cool to room temperature.
    Place the strawberries in a blender and process until smooth. Pour pureed strawberries in the sugar water and stir well. Add the lemon juice.
    Combine the strawberry lemon syrup and the cold water in a large pitcher. Stir well and add lots of ice.
    Serve lemonade with thin slices of lemons and strawberries.

Page: http://www.pbs.org/food/recipes/strawberry-lemonade/

Star of Jalisco Cocktail

Ingredients

    2 ounces reposado tequila
    1 ounce fresh lime juice
    1/2 ounce agave syrup
    2 dashes classic bitters
    Pinch of grated nutmeg & cinnamon
    Orange slice & allspice garnish

Directions

    Combine liquids with a pinch of nutmeg and cinnamon in cocktail shaker with ice.
    Shake to blend and chill.
    Strain into rocks glass over fresh ice.
    Garnish with orange slice dipped in allspice.

Page: http://www.pbs.org/food/recipes/star-of-jalisco-cocktail/

Mulled Apple Cider with Sweet Honey Cream

Ingredients

    2 quarts apple cider
    1/4 cup packed light brown sugar
    2 bay leaves
    2 cinnamon sticks
    2 star anise
    1/2 teaspoon whole cloves
    1 teaspoon grated ginger
    1 stalk lemongrass chopped
    1 cup cream
    1/4 cup honey
    1/4 teaspoon nutmeg

Directions

    For the sweet honey cream: In a chilled bowl, combine cream, honey, and nutmeg and whip until stiff peaks form. Refrigerate.
    For the mulled apple cider: Combine the cider, light brown sugar, bay leaves, cinnamon sticks, cloves, star anise, ginger, and lemongrass in a large pan. Bring to a boil, then simmer uncovered 30 minutes.
    Strain the spices from the mixture and discard. Return the cider to pan and keep warm. The cider is ready to be served as is.
    Fill mug with hot cider and garnish with sweet honey cream.

Page: http://www.pbs.org/food/recipes/mulled-apple-cider-with-sweet-honey-cream/

Sweet and Spicy Chicken Nuggets

Ingredients

    ½ pound chicken breast
    1 cup olive or vegetable oil
    1 cup corn flour
    Batter mixture:
    ½ cup tempura batter
    pinch of salt
    ½ cup icy cold water
    Sauce mixture
    2 tbsp rice vinegar
    1 tsp salt
    ½ tsp black pepper
    1 tbsp minced garlic
    ½ tbsp minced ginger
    1 tbsp chopped green onion
    2 tbsp low sodium soy sauce
    ½ tbsp sesame oil
    1 tbsp gochugaru Korean chilli flakes
    1 tbsp gochujang sauce
    1 tbsp honey
    2 tbsp rice syrup

Directions

    In a sauce pan, add all the sauce ingredients in C and stir with a wooden spoon for about 2 minutes in medium low heat. Set it aside
    Cut up the chicken breasts in bite sized pieces
    In a large bowl, coat the chicken with corn flour
    In another bowl make the tempura batter by mixing the ingredients in B
    In a wok or deep skillet, heat a cup of olive or vegetable oil in medium high
    When it’s heated, dip the chicken in the batter one piece at a time and into the wok
    Cook the chicken for 3 minutes or until they turn golden brown
    Remove them from the oil and onto a plate with a layer of paper towels
    In another mixing bowl, add the chicken, pour the sauce and give it a toss. Make sure the sauce gets coated evenly onto the nuggets
    Plate the chicken over a bed of shredded cabbage
    Lastly, sprinkle some toasted sesame seeds on top

Page: http://www.pbs.org/food/recipes/sweet-and-spicy-chicken-nuggets/

Succotash Soup with Garlicky Cornbread Croutons

Ingredients

    2 cups fresh baby lima beans, rinsed (use frozen if fresh are unavailable)
    10 cups cold water
    Coarse sea salt
    4 large ears yellow corn, shucked, kernels scraped, cobs reserved
    ¼ cup plus ½ teaspoon extra virgin olive oil
    1 large onion, diced
    ¼ cup finely chopped flat-leaf parsley
    White pepper
    Garlicky Cornbread Croutons
    2 tablespoons extra virgin olive oil
    2 large cloves garlic, minced

Directions

    In a medium-size saucepan, combine the beans with the water. Bring to a boil. Reduce the heat to medium, partially cover, and simmer for about 10 minutes, or until the beans are slightly tender. Add 1 teaspoon salt and simmer for 5 more minutes. Drain the cooking liquid into a bowl, set the beans aside, and add the liquid back to the saucepan.
    To make a broth, cut the corncobs into thirds, add them to the bean liquid, and bring to a boil. Reduce the heat to medium-low, partially cover, and simmer for 30 minutes. Remove from heat. With a slotted spoon, remove the corncobs from the liquid to a compost pail.
    While the broth is simmering: In a medium-size sauté pan over medium-low heat, combine the olive oil, ¼ teaspoon salt, and the onions, and sweat for 15 minutes, until the onions are softened. Set aside ? cup of corn kernels and add the rest to the onions. Cook for about 5 minutes, stirring occasionally, until the corn is tender.
    Transfer the corn-onion mixture to the broth. Add the cooked beans. Over high heat, bring to a boil, immediately reduce heat to medium-low, and simmer for 5 more minutes, until the corn is done.
    Remove from heat, stir in 2 tablespoons of the parsley, and puree in small batches in an upright blender. Strain through a medium-mesh strainer to remove tough corn skins. Season with salt and pepper to taste and set aside.
    Preheat broiler. In a small bowl, toss the reserved corn kernels with ½ teaspoon of olive oil. Transfer kernels to a 9-inch pie pan or comparable receptacle. Place the corn about 3 inches from the heat and broil until browned, about 3 to 5 minutes, stirring a few times with a spoon.
    If necessary, warm up the soup, then ladle it into bowls, sprinkle roasted corn kernels and Garlicky Cornbread Croutons: 2 large leftover pieces of your favorite cornbread cut into ½-inch cubes
    Preheat the oven to 350ºF. In a medium-size sauté pan, combine the olive oil and the garlic. Turn the heat to medium-low and sauté for 3 to 5 minutes, until fragrant and golden. Remove from heat and set aside. In a large bowl, gently toss together the cornbread and the garlic oil. Transfer to a parchment-lined baking sheet and bake, shaking the pan a few times, until the croutons are golden brown, about 15 minutes. Set aside to cool.

Page: http://www.pbs.org/food/recipes/succotash-soup-with-garlicky-cornbread-croutons/

Spaghetti Aglio Olio e Peperoncino

Ingredients

    1/3 cup + 1 tablespoon extra virgin olive oil
    3 large cloves garlic, finely minced
    2 chili peppers, seeds removed and finely minced
    400 grams spaghetti (14 ounces)
    Salt

Directions

    Bring a large pot of water to a boil. Add enough salt so that the water is very salty (just shy of sea water). This is important, as there is no salt in the "sauce", so if you don't have enough salt in the pasta water, the finished pasta will taste bland.
    Add the spaghetti and cook until al dente. In most cases, the package directions call to cook spaghetti for 9 minutes. I cook mine for 7 minutes 30 seconds to get it perfectly al dente, but this will vary depending on your preference and altitude (the higher you are from sea-level, the longer you’ll need to boil the pasta).
    While your pasta is boiling, add the olive oil, garlic and chili peppers to a frying pan and heat over a medium low flame. Let the garlic gently fry until browned, swirling the oil around occasionally to make sure it browns evenly. Be careful not to burn the garlic or it will taste bitter. If it starts to brown too much, turn off the heat.
    When the pasta is done, drain it, and add the pasta to the frying pan. Use a pair of tongs to toss the pasta in the garlic chili oil and coat each strand evenly.
    Serve immediately

Page: http://www.pbs.org/food/recipes/spaghetti-aglio-olio-e-peperoncino/

Slices of Mahogany Clam and Leek Stems

Ingredients

    Mahogany clam,
    5 live mahogany clams
    Leek stems
    4 leeks with a soft and juicy leek stems/ core
    20 ml dill oil
    A little salt
    Sea snails
    1kg Perry winkles
    5 dill stems
    300 ml white wine
    1 small shallot
    1 clove of garlic
    10g of butter
    Buttermilk whey sauce
    ½ l of buttermilk
    15g of butter
    A squeeze of lemon juice
    1 spoon of dill oil
    Beach plants
    24 pieces of small bunches stonecrop
    28 leaves of beach portulak
    8 small beach mustard leaves

Directions

    Mahogany clam: Open the mahogany clams gently and over a container on ice to save the juices. Trim up the clams, removing the excess flesh. Pass the juices through a double fishnet. Wash the clams in the juice and place in a container on ice. Then pass the juices again and store the clams in the juices. Keep in the fridge ready to slice thinly when serving.
    Leek stems: Take the leek and remove the layers until you reach the stem inside. Trim the stem to ensure it is not woody it should be soft and juicy. Wash the leek stems fast and dry well. Peel the leek stems and place in a container with lightly dampened c-folds to ensure it doesn’t dry out. Brush with grape seed oil and blacken on one side. Put into a container with dill oil and let it steam with a lid on for 10 min approx in a warm place.
    Perry winkles: Wash the perry winkles well and place in a pot. Add the white wine, dill stems, the peeled and quartered shallot and crushed garlic. Cover with water and simmer until tender usually about 2 hours. Pick out the perry winkles with a toothpick and discard the innards. Reduce the cooking liquid and add the butter and season with salt and reduced white wine. This creamy sauce will be used to glace in the perry winkles just before serving.
    Buttermilk whey sauce: Freeze the buttermilk. When frozen hang the buttermilk to thaw in a cloth. The clear liquid that drips through is the actually buttermilk whey that you will need for this dish. Season the whey with salt and lemon juice.
    Beach plants: Pick the beach plants into ice water. Change the water a few times and ensure there is no dirt or sand hiding in the beach plants. Spin the beach plants dry and place in containers with a damp piece of paper in the bottom and store the container on ice.
    Serving: Have 4 room temperature plates ready. Start by cutting the charred, steamed and dill marinated leek stems in mouth full sizes with a pointed angle to them. Place 12 small pieces of the leek stems around the plates a little random. With a very sharp knife cut each mahogany clam in 8 semi thin pieces lengthwise. Place the slices of mahogany clams over most of the charred leeks stems. Dress the different beach plants around and warm the buttermilk whey gently so that it does not loose all its freshness and emulsify with the butter to a creamy froth using a stick blender. Take the froth and place in small serving pot season the sauce with the dill oil and put 2 good spoonfuls of the frothy sauce on each plate.

Page: http://www.pbs.org/food/recipes/slices-of-mahogany-clam-and-leek-stems/

Oysters on the Half Shell with Pickled Serrano Peppers

Ingredients

    1 ½ cup Serrano Peppers
    2 cups Cranberries
    1 yellow onion (chopped)
    15 leaves of Swiss Chard
    3 T EVOO
    1 T Mint
    1T Sage
    1T Lemon Verbena
    1 T Flowering Thyme
    8 fresh oysters
    1 Amber ale

Directions

    Stew the cranberries by placing them in a sauce pan with enough water to cover the berries. Cook down until it thickens like a sauce. Reserve the berries in a bowl and keep juice in pan. Take the juice and make a pickle by adding the Serrano peppers, ½ of the yellow onion, mint, sage, thyme and lemon verbena.
    Next, remove the ribs from the Swiss chard. Then add 3 T of olive oil to a large frying pan. Add the remaining ½ onion and Swiss chard. Add a pinch of sea salt and dried rosemary. Finally add a quarter cup of amber ale and cook down.
    Shuck the oysters from the under belly. Reserve the Oyster with ½ of shell.
    Add a dab of the mixture to each oyster and sprinkle ale on top of each.
    To Plate: Create a circle of 1 piece of Swiss chard in a nest shape. Place oyster on top.

Page: http://www.pbs.org/food/recipes/oysters-on-the-half-shell-with-pickled-serrano-peppers/

Noodles with Blackbean Sauce

Ingredients

    6 oz fresh Asian noodles (you can also use linguini)
    1/2 lb pork loin diced or ground pork
    ½ Chinese cabbage
    1 zucchini
    1 potato
    1 brown onion
    ½ English cucumber
    ¼ cup cooked peas
    3 tbsp jajang black bean sauce
    ½ tbsp minced garlic
    1 small capful of stevia (or sugar)
    1/2 tbsp sugar
    ¼ cup cooking wine
    1 cup water
    1 tbsp corn flour
    cooking oil

Directions

    Julienne the cucumber in thin strips and set it aside to use as garnish
    First, chop up the cabbage and set it aside
    Dice up the zucchini, potato and onion
    Lastly, dice up the pork loin
    Heat up a wok or deep sauce pan and drizzle 1 tbsp of cooking oil.
    Add the jajang black bean paste, minced garlic, sugar and fry the sauce for about a minute
    Add the chopped up pork and stir fry with the sauce for about 3-4 minutes
    Once the pork is cooked, add the potatoes (stir fry) and then the rest of the vegetables
    Mix the ingredients well for about 3-4 minutes
    Add a cup of water (Add more as needed) and stir gently
    Let it simmer in medium low heat for additional 10 minutes
    In another pot, boil 8 cups of water for the noodles
    When the water comes to a boil, add the noodles for about 1 minute
    Rinse and strain in cold water and set it aside
    Mix the corn flour with some water and slowly pour over the sauce
    Give it a quick, gentle stir and simmer for additional 5 minutes in low heat
    In a deep bowl, add some of the cooked noodles and pour the sauce over the noodles
    Garnish with julienned cucumber and cooked peas
    Serve with a side of pickled daikon radish or kimchi

Page: http://www.pbs.org/food/recipes/jajang-myun-noodles-with-blackbean-sauce/

French Bread Pizza

Ingredients

    1 loaf French bread
    16 oz buffalo mozzarella cheese, sliced thin
    1 jar of your favorite pizza sauce
    ½ cup fresh basil leaves (or dried basil)

Directions

    Preheat oven to 400 degrees.
    Slice your French bread into four equal pieces. Then, slice those four pieces in half so now you have eight pieces of bread.
    Spoon pizza sauce over slices of bread, then arrange slices of buffalo mozzarella over top.
    Place pizzas on an aluminum foil-lined baking sheet and bake for 12-15 minutes, until bubbly. Immediately upon removing from the oven, scatter the basil on top.

Page: http://www.pbs.org/food/recipes/french-bread-pizza/

Honey Cupcakes with Marshmallow Icing

Ingredients

    1 stick unsalted butter, at room temperature

    ½ cup brown sugar

    ½ cup honey

    1 ½ tbsp water

    1 2/3 cups all purpose flour

    1 ½ tsp baking powder

    ½ tsp cinnamon

    ½ tsp cardamom

    ½ tsp salt

    2 eggs, lightly beaten

    2 tsp vanilla

    For Icing

    1 egg white

    1 ¼ cup sugar

    1/3 cup water

Directions

    Preheat oven to 350 degrees. Line a muffin tin with liners and lightly mist the liners with nonstick cooking spray. Set aside.

    Combine the butter, brown sugar, honey and water in a small pot and bring to a simmer, stirring so that the butter melts and the sugar dissolves. Remove from heat and let cool while you prepare the other ingredients.

    In a medium sized bowl, whisk together the flour, baking powder, cardamom, cinnamon and salt. Add the eggs and vanilla, followed by the brown sugar honey mixture. Beat until well combined.

    Pour batter into prepared cupcake tins --- filling the tins 3/4th of the way full. Bake for 25 minutes, until cupcakes are golden.

    While the cupcakes cool, make the icing. Combine the sugar and water in a small pot over medium high heat. Bring to a boil and cook for three minutes.

    Place your egg white in the bowl of an electric mixer {or use a handheld mixer}. Slowly stream in the hot sugar syrup WHILE the mixer is going on high. Do not stop beating. Keep the mixer going for at least ten more minutes, until icing can hold stiff peaks. If it appears too runny, keep beating. It will get there.

    Spread the icing on the cupcakes --- icing will harden slightly as it continues to cool.

Yield: 10 cupcakes

Page: Honey Cupcakes with Marshmallow Icing

Asparagus, Leek, and Bacon Quiche

Ingredients:
1 unbaked 9-inch pie-crust
6 oz asparagus, ends trimmed off
1 leek
3 slices bacon
3 eggs
5 oz freshly grated Monterey Jack cheese
1 cup milk
¼ tsp salt
¼ tsp pepper

Directions:

- Preheat oven to 350 degrees.

- Bring a large pot of water to a boil on the stove. Once boiling, drop in the asparagus and quickly blanch for 30 seconds until bright green. Quickly drain water and run cold water over asparagus. Set aside to cool.

- Fry bacon crisp in a cast-iron skillet over low/medium heat. Once crisp, remove from heat and set the bacon to drain on paper towels but do not toss the bacon grease! Crumble or chop bacon once cool.

- Now, thoroughly wash the leek under cold running water. To do this most efficiently, peel off the first two layers and let water run all through (dirt often stays trapped here so it’s important to get a good wash!). After washing, thinly slice the white part only of the leek.

- Reheat your bacon-greased skillet over medium high heat then drop in the thinly sliced leek. Sauté for about five minutes, until leek is soft and translucent. Remove from heat.

- In a medium bowl, whisk together the eggs, milk, salt, pepper, crumbled bacon and sautéed leeks. Prick crust all over with a fork, then sprinkle evenly with the cheese. Pour the milk and eggs mixture over the cheese.

- Slice the blanched asparagus into 1 1/2" pieces on an angle and scatter over the cheese in the unbaked pie crust.

- Carefully place filled quiche on a sheet tray and into the oven for 1 hour.
After 1 hour, the quiche should be puffy and golden. Let cool completely (it’s best to make this at least an hour before) before slicing.

Page: Asparagus, Leek, and Bacon Quiche