Full Moon Dinners

Vampire's Kiss

INGREDIENTS
1 oz Cherry Heering
1/2 oz Pomegranate Juice
4 oz BuDhaGirl Sparkling Rosé
Caster Sugar
Lemon

DIRECTIONS
Use lemon for rimming coupe glass by moistening with lemon and then dipping in caster sugar. Then add cherry herring and pomegranate juice to coupe and then top with BuDhaGirl Sparkling Rosé. Sip and enjoy!

Bacon Wrapped Dates

INGREDIENTS
10 Slices Bacon
20 Medjool Dates
2 oz Crumbled Blue Cheese
2 oz Crumbled Goat Cheese
Freshly-Ground Black Pepper
Flaky Sea Salt

DIRECTIONS
Prep oven and baking sheet. Heat oven to 400°F. Line a large baking sheet with parchment paper.

Precook the bacon. Lay the bacon strips side by side on the baking sheet. Cook for about 10 minutes. (Cook time may vary depending on the thickness of your bacon, so keep an eye on it. The idea is for the bacon to be about halfway cooked yet still soft enough to easily wrap around the dates.)

Stuff the dates. While the bacon is precooking, use a paring knife to make a shallow cut lengthwise in the top of each date, careful not to cut all the way through. Remove the pits, then fill each date with a spoonful of mixed blue and goat cheese, and use your palm to gently squeeze the date so that it is mostly closed.

Wrap the dates. Once the precooked bacon is cool enough to handle, slice the bacon strips in half. Wrap a strip of bacon around each date and secure it closed with a toothpick.

Bake. Remove the previous sheet of parchment paper (and any leftover grease) from the baking sheet, and layer on a fresh sheet of parchment paper. Arrange the dates evenly on the baking sheet and season with a few twists of black pepper. Bake for 5-7 minutes per side, flipping the dates halfway through until the bacon is cooked and slightly crispy. (Keep a close eye though so that it does not burn.) Transfer baking sheet to a wire rack and sprinkle the dates with a pinch of flaky sea salt. Serve warm and enjoy!

Curried Butternut Squash Bisque

INGREDIENTS
1 Tablespoon Canola Oil
2 Tablespoons Unsalted Butter
1/2 Cup Diced Onion
4 Cups Peeled and Cubed Butternut Squash
3/4 Cup Diced Carrots
3 Cups Chicken Stock
2 Tablespoons Curry Powder
Salt and Ground Black Pepper to Taste
1/2 Cup Heavy Cream
1 Tablespoon Chopped Rosemary

DIRECTIONS
Heat oil and melt butter in a large pot over medium heat. Cook and stir onion in the butter and oil under tender.

Add squash and carrots into the pot. Add curry powder making sure it is well distributed. Pour in chicken stock and season with salt and pepper Bring to a boil, reduce heat, and simmer until vegetables are tender.

Puree soup mixture in a blender or food processor until smooth. Return to the pot and stir in heavy cream. Heat through but do not boil. Garnish with a tiny bit of chopped rosemary.

Pork Tenderloin

with Caramalized Onions

I love this recipe when I really want to cook…I mean really be in the kitchen. The smells of the dish will be your reward!

INGREDIENTS
1/2 Cup Dijon Mustard
1/4 Cup Whole-Grain Mustard
1/4 Cup Dry Sherry
6 Tablespoons Unsalted Butter, Softened and Divided
1 Teaspoon Fresh Thyme Leaves
5.5 Teaspoons Kosher Salt, Divided
1 (4-pound) Boneless Pork Loin Roast
1/4 Cup Canola Oil, Divided
2 Medium-Size Red Onions, Cut into 8 Wedges Each
1 Pound Cipollini Onions, Peeled
6 Large Shallots (about 9 oz), Peeled and Halved Lengthwise
3/4 Teaspoon Black Pepper, Divided
1/4 Cup Dry White Wine
2 Tablespoons Dark Brown Sugar
4 Thyme Sprigs (plus more for serving)
1/2 Cup Water

DIRECTIONS
Whisk together Dijon, whole-grain mustard, sherry, 2 tablespoons butter, thyme leaves, and 1 teaspoon salt in a large bowl until combined. Add pork loin to bowl, turning to coat. Cover and chill at least 4 hours or up to overnight.

Preheat oven to 350°F. Remove pork loin from marinade, reserving 3 tablespoons marinade. Discard remaining marinade. Season pork on all sides with 2 teaspoons salt.

Heat 2 tablespoons oil in a large skillet over high. Add pork, and cook until browned on all sides, about 4 minutes per side. Remove from skillet, and set aside. Toss together red onions, cipollini onions, shallots, 2 teaspoons salt, 1/2 teaspoon black pepper, and remaining 2 tablespoons oil. Add half of onion mixture to skillet, and cook, without stirring, until browned on one side, about 2 minutes. Remove onion mixture from skillet, and place in bottom of a heavy-duty metal roasting pan. Repeat with remaining half of onion mixture.

Place a roasting rack over onions in roasting pan, and place browned pork on rack. Bake in middle of preheated oven until a meat thermometer inserted into center of pork registers 130°F, about 1 hour. Remove pork from pan, and transfer to a cutting board. Let rest 20 minutes before slicing. Using a slotted spoon, transfer onions to a plate.

While pork rests, place roasting pan on stovetop. Add wine, brown sugar, thyme sprigs, reserved 3 tablespoons marinade, remaining 1/4 cup butter, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; stir to combine. Cook over medium until butter is melted and mixture is reduced by half, about 2 minutes. Transfer wine mixture to a small saucepan. Add 1/2 cup water and any accumulated pork juices on cutting board. Bring to a boil over medium-high, and cook 5 minutes. Remove from heat.

Arrange pork loin (sliced or whole), roasted onions, and fresh thyme sprigs on a serving platter. Spoon wine sauce over top, and serve.

Baked Sweet Potatoes

It can’t get any simpler but people forget about this most delicious tuber and sometimes the easiest of cooking methods is the best.

INGREDIENTS
4 Sweet Potatoes
1/3 Cup Olive Oil
Coarse Sea Salt
Pepper
Juice of 1 Lemon

DIRECTIONS
Preheat oven to 375 degrees.
Rinse sweet potatoes and peel. Then slice sweet potatoes into 1” thick slices. In a bowl add olive oil the sweet potato slices, then add salt & pepper. Toss until well covered. Add lemon juice and toss again.

On a foil-lined baking sheet place the sweet potato slices about 2” apart. They need space so they brown nicely. Place in oven and cook until golden brown and tender.

Once done you can hold them and reheat before serving with pork loin.

Amaretto Pumpkin Pie

INGREDIENTS
1 (9-inch) Refrigerated Pie Crust (store-bought)
1 (15 oz) Can Pumpkin Puree (not pie filling)
1 (14 oz) Can Sweetened Condensed Milk
2 Large Eggs
2.5 tsp Pumpkin Pie Spice
2 tbsp Amaretto
1/2 tsp Salt

DIRECTIONS
Set oven rack in lowest position of oven and heat oven to 425 degrees.

Thaw the chilled pie crust according to package directions, unroll and then fit into pie dish. Decorate edges if desired (I fold edges under just barely and press edges between fingertips to create a wavy design).

In a mixing bowl whisk together pumpkin, sweetened condensed milk (scrape in any excess from can), eggs, pumpkin pie spice, Amaretto and salt until well blended. Pour mixture into pie crust then wiggle to level. Set on a baking sheet. If you don't want the crust edges to get overly dark you can cover them with a ring of aluminum foil.

Transfer pie on baking sheet to oven and bake on lowest rack in preheated oven 15 minutes. Leave in oven, reduce temperature to 350 degrees and continue to bake until pie is nearly set (filling no longer jiggles when moved), about 40 to 45 minutes. Transfer to a wire rack and let pie cool at least 2 hours before slicing. Serve with a dollop of fresh whipped cream.

Sparkling Boulevardier

This is a lovely fall drink tinged with the sweetness of bourbon and vermouth, made even more special by topping it with BUDHAGIRL Sparkling Brut.

INGREDIENTS
1 oz Bourbon
1/2 oz Sweet Vermouth
4-5 oz BUDHAGIRL Sparkling Brut
Amarena Cherries for Garnish

DIRECTIONS
In a cocktail shaker filled with ice, add bourbon and then vermouth. Shake really well until you achieve ice crystals to form. Pour in a coupe immediately followed by BUDHAGIRL Sparkling Brut. Add 2-3 Amarena cherries.

Slort's Homemade Onion Dip

INGREDIENTS
1/2 lb Light Cream Cheese
2 Cups Sour Cream
1 Teaspoon Knorr Swiss Chicken
Black Pepper
1 Bunch of Chives
1 Bunch of Green Onion
1/2 White Onion
1 Garlic Clove
Splash Olive Oil
2 Tablespoons Butter

DIRECTIONS
Chop onion into 1/2” cubes, chop green onions using all the white. Chop garlic. Reserve the darkest part of the green onion for garnish. In a skillet, heat olive oil and butter on low, add chopped onion, green onions, and garlic. Add Knorr Swiss. Sautee until onion is transparent and slightly beginning to brown. Remove from heat and let cool for a bit. Transfer to a bowl, then add cream cheese, sour cream, and black pepper. Mix well. Add chives that have been cut finely (use scissors, it’s easier). Mix again. Taste and see what needs to be adjusted. Transfer to pretty bowl and serve with Town House or Ritz Crackers, better yet with Ruffles potato chips.

Mushrooms on Toast

This is one of my all-time favorite starters because it is rich and opens the palate for what is to come. Sometimes I use this as a light dinner if you make the portion size a bit larger.

INGREDIENTS
4 Slices Pepperidge Farm White Thin Sandwich Bread (crust removed)
1 Stick Butter
2 Quart Containers of Button Mushrooms
1 Shallot (finely chopped)
Olive Oil
2 Sprigs of Thyme
1 Bay Leaf
2 Teaspoons Dry Tarragon
1/2 Cup Heavy Cream
Parsley for Garnish

DIRECTIONS
You can make the mushrooms ahead of time, they keep perfectly for a day or two in the fridge.

Slice mushrooms thinly, but not paper thin. You want the mushrooms to maintain their consistency and not turn into liquid mush. In a large skillet, melt 6 tablespoons butter and add some olive oil, about 2 tablespoons olive oil. Add shallots and let them soften, about 4 minutes on medium heat. Add mushrooms and toss well so shallots are combined. Salt & pepper to taste. (Mushrooms tend to absorb a great deal of salt so keep checking the seasoning.) Add thyme and bay leaf, continue cooking until mushrooms are very reduced and you will end up with about 1 to 1.5 cups. Now, add heavy cream and tarragon. Reserve until ready to use.

ASSEMBLING AND SERVING
Soften remaining butter and butter bread on both sides. Place on a sheet pan in a preheated 350 degree oven for about 6 minutes…you need to closely watch the bread because it looks like it needs more time one minute, and the next you end up with burned toast. Remove bread from oven and place on a beautiful plates, one toast per plate. While the toasts have been baking you can reheat mushrooms, they should be creamy. If they need more liquid, you can add a dash more of heavy cream. Remove thyme and bay leaf. Now, top toasts with your mushroom mixture and garnish with a parsley leaf or two. Serve immediately.

Coq au Vin

This is a classic French dish that is simple to make but takes practice so that it develops you character. I love it because I make it a day before I need to serve it and it only gets better. The entire process takes about 2 days…it seems daunting but it is not, it just takes some planning.

MARINADE INGREDIENTS
1 Onion (sliced)
1 Carrot (sliced)
2 Stalks Celery (sliced)
1 Garlic Clove
1 Teaspoon Peppercorns
1 Bottle (750 ml) Chardonnay
1 Tablespoon Olive Oil

CHICKEN INGREDIENTS
1 Package of Chicken Thighs with Skin On (usually 4 to a pack)
1 Package of Chicken Drumsticks with Skin On
1 Tablespoon Vegetable Oil
6-Ounce Piece Lean Smoked Bacon (chopped)
3 Tablespoons Flour
2 Cups Chicken Broth (more if needed)
2 Shallots (chopped)
2 Garlic Cloves (chopped)
1 Large Bouquet Garni

GARNISH INGREDIENTS
2 Tablespoons Butter (more if needed)
16 to 18 Baby Onions (peeled)
8 Ounces Button Mushrooms (trimmed and quartered if large)
Salt and Pepper
1 Tablespoon Fresh Parsley (chopped)

DIRECTIONS
For the marinade, combine the onion, carrot, celery, garlic, peppercorns, and wine in a saucepan, bring to a boil, and simmer for 5 minutes. Let the marinade cool completely.

Pack the chicken pieces in a deep, nonmetallic bowl and pour the cooled marinade over them. Spoon the olive oil on top to keep the chicken moist. Cover and leave the pieces to marinate in the refrigerator for a day.

Take the chicken pieces from the marinade and pat them dry with paper towels. Strain the marinade, reserving the liquid and the vegetables separately. Heat the oven to 325°F.

To cook the chicken, heat the vegetable oil in a sauté pan over medium heat. Add the bacon and sauté until browned and the fat runs, about 5 minutes. Transfer them to a bowl using a draining spoon and set aside. Add the chicken pieces, skin side down, to the pan and sauté over medium heat until thoroughly browned, at least 10 minutes. Turn them and brown the other side, 3 to 5 minutes longer. Remove the chicken pieces and set aside.

Add the reserved marinade vegetables to the sauté pan over medium heat and fry until they start to brown, 5 to 7 minutes. Stir in the flour and cook over high heat, stirring, until it browns, 2 to 3 minutes. Pour in the marinade liquid and bring to a boil, stirring constantly until the sauce thickens. Simmer for 2 minutes, then stir in the broth, shallots, garlic, and bouquet garni. Replace the chicken, pushing the pieces down under the sauce. Cover the pan, transfer to the oven, and cook, turning the chicken occasionally, until the pieces are tender and fall easily from a two-pronged fork, 1 to 1.25 hours.

Meanwhile, cook the garnish. Melt the butter in a frying pan over medium heat. Add the onions and brown them, shaking the pan from time to time so they color evenly, 5 to 7 minutes. Lower the heat, cover, and cook the onions, shaking the pan occasionally, until just tender, 8 to 10 minutes more. Lift them out with the draining spoon and add to the reserved lardons. Put the mushrooms in the pan, with a little more butter if needed, and sauté until tender, 3 to 5 minutes. Add them to the bacon and onions.

When the chicken is cooked, remove the pieces and set them aside. Wipe out the sauté pan, add the garnish, and strain the sauce on top, discarding the vegetables and seasonings. Reheat the garnish and sauce on the stove top over medium heat. If the sauce seems thick, add a little more broth, taste, and adjust the seasoning. Add the chicken pieces, pushing them well down into the sauce, and heat gently for 3 to 5 minutes so the flavors blend. Coq au Vin improves if you keep it, well covered, in the refrigerator for at least 1 day and up to 3 days so the flavors mellow.

To serve, reheat the chicken with the garnish and sauce on the stove top if necessary. Transfer the chicken pieces to a serving dish or individual plates, and spoon the garnish with a little sauce over them. Sprinkle the chicken with the parsley and serve the remaining sauce separately. Serve with warm baguette. Some people also serve with mashed potatoes.

Rum Raisin Ice Cream

with Ginger Snap Baskets

I love this recipe because it looks beautiful and tastes amazing. You can use any flavor ice cream and you can add berries and whipped cream too.

INGREDIENTS
1 Pint Good Rum Raisin Ice Cream
1/4 Cup Unsalted Butter
1/4 Cup Brown Sugar
3 Tablespoons Light Corn Syrup
1/2 Cup All Purpose Flour
1 Teaspoon Ground Ginger
Pinch of Kosher Salt
Mint Sprigs for Garnish
2 Pyrex Jello cups or Other Similar Container

DIRECTIONS
Preheat oven to 350 F. Line a baking sheet with parchment paper. Prepare the molds. You will turn the Jello cup mold upside down and drape the warm basket over it, waiting a few minutes for it to harden and then removing from mold.

Combine the butter, brown sugar and corn syrup in a saucepan. Place over medium-low heat until the sugar is fully dissolved. Add the flour, salt and ginger and stir well. Drop 1 tablespoon of the mixture onto the prepared baking sheet 6 inches apart. Make 3-4 ginger snaps at a time. Bake 8-10 minutes or until spread out, golden brown and lacy. Start checking at 8 minutes to prevent burning.

This step is time-sensitive. Carefully remove the brandy snaps from the oven and let them cool for about 30 seconds. Transfer the brandy snap onto a mold by sliding a palette knife underneath and lifting up (I prefer to flip it onto the mold). Shape them into baskets by fluting the edges with your fingers – be careful as brandy snaps may still be hot. If the brandy snaps harden before they can be molded, return them to the oven for 30-60 seconds to soften.

Repeat with the remaining batter. While the next batch is cooking, remove the hardened baskets from the molds. Store the baskets in the refrigerator uncovered until ready to fill.

To serve, in a beautiful dessert plate carefully place the ginger snap basket, careful because they are fragile. Then scoop one large rum raisin ice cream ball and place in the basket. Garnish with mint.

Once in a Blue Moon Spritz

Blue Pea Flower Syrup makes this marvelous drink not only shockingly blue, but incredibly delicious!

INGREDIENTS
1 Cup Sugar
1 Cup Water
2 Tablespoon Blue Pea Powder
1 Dash Orange Water
Tequila
BuDhaGirl Sparkling Demi-Sec

DIRECTIONS
To make Blue Pea Syrup: Bring sugar and water to a boil and reduce to 1/3 cup. Let syrup cool a bit then add Blue Pea Powder, stir well so that you achieve a beautiful deep blue simple syrup. Add a dash of orange water (be careful as orange water is highly aromatic and too much will make things taste like perfume).

To assemble: In a lovely coupe, add 1/2 oz Blue Pea Syrup, 1 oz Tequila, 4 oz BuDhaGirl Sparkling Demi-sec, an orange twist looks great!

Blue Cheese & Chives Scones

I love these little flavor-packed crumbly bites for cocktails.

INGREDIENTS
1 Bag Original Recipe Scone Mix
1 Pint Blue Cheese Crumbles (Gorgonzola will also work, use about 3/4 of the pint only)
1 Cup Heavy Cream
1 Bunch of Chives (finely chopped)
Rosemary

DIRECTIONS
Pre-heat oven to 375 degrees. In a bowl combine all ingredients and mix well with a wooden spoon, just enough so that the dough can be molded into half-dollar coin size portions. Place on a sheet pan lined with parchment and bake for about 20-25 minutes. Do not overbake. Cool and place on serving plate, garnish with a sprig of rosemary.

Tomato, Red Onion, & Basil Salad

I love August tomatoes, it is when they have the most flavor then.

INGREDIENTS
5 Ripe Tomatoes (cut into sixths)
1 Red Onion (diced into 1 inch cubes)
1 Bunch of Fresh Basil
1/4 Cup Rice Wine Vinegar
1/3 Cup Olive Oil
Salt & Pepper

DIRECTIONS
In a bowl combine chopped tomatoes, onion, salt & pepper to taste and let this sit out at room temperature until serving time. When ready to serve, drizzle with rice-wine, olive oil toss and check seasoning. Only at the very end add basil leaves by tearing the basil with your hands (not chopping it with a knife). Serve in bowls with crusty warm bread.

Flank Beef Ribs

This cut of meat is so flavorful and a breeze to prepare because of the short cooking time.

INGREDIENTS
2 Packages of Flank Ribs (about 8)
1 Bottle of Bulgogi Marinade/Sauce

DIRECTIONS
In a large Ziploc bag, add entire bottle of Bulgogi into bag, then add ribs and massage so that the Bulgogi overs all surfaces. I normally do this in the morning to serve at dinner.

You can cook these flank ribs on a grill or cast iron skillet. Heat pan or grill well. If using a pan, add a bit of grapeseed oil as it has a high burn point and can stand a very hot pan. Add ribs and cook about 2 minutes per side. Then, they’re done, so simple and so delicious!

Corn Casserole

This recipe is wonderful because the leftovers are amazing.

INGREDIENTS
1 Box Jiffy Corn Bread Mix
1 Can Creamed Corn
2 Ears of Fresh or Frozen Corn Kernels
2/3 Cup Sour Cream
1/2 Cup Heavy Cream
3 Eggs
Salt & Pepper
1 Tablespoon Cumin

DIRECTIONS
Preheat oven to 350 degrees. Butter a 9x9 square oven-proof pan. I use Le Creuset because I can then bring the casserole directly to the table.

In large bowl combine Jiffy mix, creamed corn, and fresh corn. Mix well. Then add sour cream, heavy cream, salt, pepper, and cumin. Mix again, at this point you can taste for seasoning. In a separate bowl whisk the 3 eggs and then finally incorporate them into the mix.

Put mix in buttered pan and cover with foil. Bake for about 35 minutes, then remove foil and let it brown nicely. Test for doneness by using a wood skewer. When done remove from the oven and let cool. I serve this room temperature, as it is easier to slice.

Grilled Veggies

INGREDIENTS
2 Green Zucchini Squashes
2 Yellow Squashes
1 Red Onion
2 Red Bell Peppers
Salt & Pepper
Balsamic Vinegar
Grapeseed Oil
Olive Oil

DIRECTIONS
If you are using an outside grill you will need a vegetable tray. Spray with grapeseed oil. Heat a grill or griddle so it is nice and hot. Cut vegetables in long strips, making sure that they are not too thin because on a grill they will become mush (at least 1/4 inch thick on the squashes).

Place cut vegetables on heated grill and let them develop a nice char. When cooked to your liking remove from heat, season with salt & pepper, a drizzle of balsamic, and a nice pour of olive oil.

I serve this meal family style placing the ribs on a platter garnished with the grilled veggies and the corn casserole on the side. A lovely light red wine is delicious with this meal, like a Spanish Tempranillo.

Blueberry Cobbler

This recipe is a no fuss and incredibly delicious late summer dessert.

INGREDIENTS
2 Quarts Fresh Blueberries or 2 Bags Frozen Blueberries
1 Package of Ready-Made Pie Crust
1 Cup Sugar
1/3 Cup Corn Starch
Juice of 1 Lemon
6 Pats of Butter
1 Egg

DIRECTIONS
Preheat oven to 350 degrees. Butter a 9x13 rectangular baking dish. Add blueberries directly into dish, sprinkle with sugar, mix well, add corn starch. Mix well and add lemon juice. Top with 6 pats of butter. Unroll ready-made pie crust and top blueberries so that the pastry goes all the way to the edges. With a pastry brush, paint the pastry with egg wash and place the baking dish on a tray before putting in oven, as sometime the blueberries can be overly wet and spill onto your oven. Cobbler is done when crust is beautifully browned and blueberries are bubbling. Remove from oven and let cool. I like to serve it warmish, not hot because I think the blueberries lose their flavor when still too hot. Serve with vanilla ice cream.

Watermelon Fizz

INGREDIENTS
2 oz Watermelon Juice
Sugar to Taste
1 Lemon Squeeze
Mint Sprig
Ice
4 oz BuDhaGirl Sparkling Demi-Sec

DIRECTIONS
To make watermelon juice, take watermelon chunks (about 2 cups) and blend with a bit of sugar and a squeeze of lemon. Check seasoning and adjust to your taste. Strain. In an old-fashioned glass, add ice cubes, pour 2 oz of watermelon juice, top with BuDhaGirl Sparkling Demi-Sec and garnish with a beautiful mint sprig.

Street Corn

Now that Summer is in its midst, there is no better time than enjoying corn. And today more people are learning about Mexican street corn, also known as Esquites. It is a delicious snack and hors oeuvre because you can serve it in little glasses or even fun plastic cups with little spoons.

INGREDIENTS
4 Fresh Corn Ears
1/4 Cup Sugar
1 Lime
1.5 tsp Salt
Epazote (if easily obtainable)
3/4 Cup Mayonnaise
Parmesan Cheese
Tajin

DIRECTIONS
To prepare street corn, shuck corn ears and slice off kernels. In a pot, bring salted water, sugar, and 2-3 leaves of Epazote to a boil. Add corn kernels and cook until tender. Drain but do not discard the water. In a bowl, add corn kernels, mayonnaise, a squeeze of lime, and mix. You want street corn to be soupy so add back a bit of your reserved boiling liquid, maximum 1/2 cup. In little glasses or bowls, add warm corn, top with Parmesan cheese and Tajin. You can add more lime to taste. Enjoy!

Hemingway Burgers

When a friend gave me this recipe, I thought it was a joke, it could never work…white wine in a burger??? But alas, my curiosity got the best of me and I tried it. It was glorious. Since, I have adapted mine by adding a bit more of seasoning and adding mayonnaise to the buns.

INGREDIENTS
1 lb Ground Beef
2 Garlic Cloves, Minced
3 Little Green Onions, Finely Chopped
2 Tablespoons Capers
1 Teaspoon Sage (his specified Spice Island)
1/2 Teaspoon Beau Monde Seasoning (also specified Spice Island or Beau Monde)
1/4 Teaspoon Sugar
1/4 Teaspoon Salt
1 Teaspoon Chicken Bouillon Powder (Caldo de Pollo Knor Suiza is best!)
1 Egg Beaten in a Cup with a Fork
1/3 Cup Dry White Wine
1 Tablespoon Grapeseed Oil
4 Potato Buns

DIRECTIONS
1. Break up the meat with a fork and add the garlic, onion and dry seasonings, mix well.
2. Let the bowl of meat sit out of the frige for ten or fifteen minutes.
3. Add the capers, and all other ingredients including wine. Let the meat sit for another ten minutes if possible.
4. Now make your thick hamburgers. The patties should be an inch thick, and soft in texture but not runny*.
5. Have the oil in your frying pan hot but not smoking when you drop in the patties. Cook on one side for 2 minutes then turn the heat down and continue cooking for another four minutes.
6. Take the pan off the burner and turn the heat high again.
7. Flip the burgers over, put the pan back on the hot fire, then after one minute, turn the heat down again and cook another three minutes.
8. Both sides of the burgers should be crispy brown and the middle pink and juicy.

French Fries

INGREDIENTS
Ore Ida Extra Crispy Fast Food Fries
Truffle Salt

DIRECTIONS
The only way these turn out is if you have an air fryer. Purchase one bag of Ore Ida Extra Crispy Fast Food Fries, they are hard to beat. Follow the instructions for heating and plan to add 4-5 extra minutes, taking care not to burn them. These fries are thin, crispy, and absolutely delicious. Add a bit of truffle salt for an extra kick!

Ice Cream Sundaes & Pops

Who doesn’t love an ice cream sundae? Especially after a filling meal, you can make these as large or small as you and your guests wish. The fun part is giving people variety. Let me give you some ideas:

Vanilla ice cream is pretty much the flavor you will need because it combines beautifully with pretty much everything. I set out a big bowl that is placed on ice with a gallon of vanilla ice cream. Then I have bowls of fresh raspberries, chocolate chips, chopped pecans, strawberry sauce, caramel sauce, diced Mangoes, and whipped cream. However, for a lighter approach, try lime or/and pineapple sherbet. Then have bowls of fresh raspberries, diced mangoes, kiwi slices, coconut flakes, chopped pecans, and even edible flowers. Have fun 6-8 ounce glasses with spoons so people can create their own special sundaes. As far as pops go, I recommend tiny Magnums. They are just the right size after a hearty meal.

Strawberry Lotus

INGREDIENTS
3 oz BuDhaGirl Sparkling Rosé
1/2 oz BuDhaGirl Maripoza Tea Simple Syrup
1/2 oz St. Germain
Strawberries for Garnish

DIRECTIONS
To make the Maripoza simple syrup, you will need BuDhaGirl Maripoza Tea! In a small saucepan add 1.5 cups water, and 3/4 cup sugar. Open 4 Maripoza Tea sachets and add to the water sugar mixture and bring to a boil. Reduce mix by half. Strain. Put strained mix back in saucepot and reduce again by half. Now you should have this lovely, thick, flower-scented syrup. Cool.

In a coupe glass add St. Germain, Maripoza Tea simple syrup, then top with BuDhaGirl Sparkling Rosé. Garnish rim with a strawberry. Cheers!!!

Tomato Mozzarella Skewers

with Balsamic Drizzle

INGREDIENTS
1 Pint Cherry Tomatoes
1 Package of Mozzarella Ciliegine (Mozzarella Pearls)
1 Bunch of Basil
1 Package 6-7” Skewers
Great Aged Balsamic Vinegar
Olive Oil
Sea Salt
Pepper

DIRECTIONS
Rinse tomatoes and basil, pat dry. About an hour before serving, make skewers by starting with one cherry tomato, then a tiny mozzarella ball, then a piece of basil, and repeat once again so each skewer has two tomatoes, two mozzarellas, and two basil pieces. I love tomatoes so I always add an extra one at the end! Place in a wide goblet, such as a large red wine goblet, with tomato side down in the glass, that way guests can easily pick up the skewer by its empty end. Add balsamic vinegar to the skewers in the glass…about 2 tablespoons, drizzle olive oil, and add sea salt and fresh ground pepper. Ready to serve!

Spinach & Strawberry Salad

with Raisin Vinaigrette

INGREDIENTS
1 Large Package of Washed Baby Spinach
1 Quart of Fresh Strawberries
1 Caramelized Pecans
1/4 Red Onion (very thinly sliced)
1/4 Dark Raisins
1/4 Cup Balsamic Vinegar
1/4 Olive Oil
Salt
Pepper
1/2 Cup White Wine
Maggi Sauce (optional)

DIRECTIONS
You can prepare the salad ahead in a beautiful bowl or individual plates and place them in the refrigerator with a moist paper over the salad to keep it fresh. Hull and slice the strawberries thinly. In a bowl or plate, add spinach, thinly sliced red onion, caramelized pecans, and sliced strawberries. Hold until serving time.

For the vinaigrette: In a small saucepan, add white wine and raisins. Bring to a boil to soften the raisins. Strain wine after raisins are re-hydrated. In a small food processor, add softened raisins, balsamic vinegar, olive oil, salt and pepper, mix. If mix is too thick, add a bit of the wine used to boil the raisins, check for flavor, then possibly add a touch more balsamic. I always add a dash of Maggi sauce, but this is optional.

When guests are seated at the table, add vinaigrette to spinach salad and serve immediately. Spinach has little patience and must be dressed right at serving time.

Smoked Pork Chops

with Strawberry Red Cabbage & Potato Tart

INGREDIENTS
4 Smoked Pork Chops
Olive Oil

DIRECTIONS
You only really need one ingredient here, and it is a great smoked pork chop. If you have a good butcher, that’s all you need. Just ask him to slice 4 beautiful smoked pork chops. The commercial brand found at most supermarkets is Smithfield’s Smoked Pork Chops, still good but thinner, they are max about 1/2 inch thick. Smoked pork chops are a wonderful item to have around, great at breakfast with eggs, or chopped up and made into tacos.

For this recipe all you will need is a skillet with a bit of olive oil, heated. When the oil is nice and hot, heat the pork chops until heated through. Then you can hold covered in foil or place over the red cabbage and hold in the oven until serving time. Cover with aluminum foil so pork chops do not dry out in the oven.

INGREDIENTS
1 Small Red Cabbage (sliced)
1 Red Onion (sliced)
2/3 Cups Red Wine
1 Bay Leaf
1 Tablespoon Peppercorns
1 Teaspoon Caraway Seeds
1/2 Cup Strawberry Preserves
2 Tablespoons Olive Oil
4 Tablespoons Butter
Salt

DIRECTIONS
Slice cabbage and onion in a feather pattern. Heat olive oil and butter together until foamy. Add red onion and cook for about 2-3 minutes, then add red cabbage. Let cabbage wilt, it will lose a great deal of water and reduce itself almost by half. Once cabbage has released its moisture, add bay leaf, peppercorns, caraway seeds, and red wine. Cook until red wine reduces by half. Add strawberry preserves and continue cooking until cabbage becomes very unctuous. Add salt to taste. This is a fabulous recipe to make ahead…sometimes I think it is better when it is a day or two old. When ready to serve, re-heat and serve with pork chops. You can also bring a beautiful serve-at-the-table container with the cabbage topped with the pork chops.

INGREDIENTS
1 Sheet of Rolled-Out Puff Pastry
1/2 Teaspoon Olive Oil
4 Medium Potatoes (thinly sliced, very important as they need to cook while baking)
2 Garlic Cloves (crushed)
3 oz Log Goat Cheese
1/2 Teaspoon Fresh Rosemary Leaves (chopped)
Sea Salt
1/4 Cup Crated Parmesan Cheese

DIRECTIONS
Preheat your oven to 375°. Unroll your puff pastry (I like Dufour brand) and roll it out on a sheet of parchment that will fit your baking tray. Crimp the edges of the puff pastry with your fingers to make an edge or border. Brush on the olive oil, add crushed garlic and fresh rosemary to the pastry base. Then, add your sliced potatoes in a pattern of your choosing, or just simply layered. Sprinkle with sea salt. Crumble goat cheese over potatoes and then sprinkle tart with grated parmesan. Bake for about 25 minutes or until golden brown. I love this tart because you can serve it hot right out of the oven, or room temperature. It is also great as an hors d’oeuvres cut into small bite-sized squares.

Strawberry Cake

with Berries & Cream

There are three steps to making this cake. The cake itself, the cake syrup, and then finishing with strawberries and cream.

INGREDIENTS
1 Box Butter Recipe Yellow Cake Mix (Duncan Hines)
3 Eggs
1 Cup Milk
1 Stick Melted Butter
1 Tablespoon Vanilla Paste
Baking Spray (spray for pans)

DIRECTIONS
Preheat oven to 350°. With baking spray, spray two 9” rounds. In a bowl, combine cake mix, eggs, milk, melted butter, and vanilla paste. Mix with a wooden spoon until all lumps are out of mix. Divide mix in between the two pans and bake for approximately 20 minutes. Always check doneness with a wood skewer, making sure the skewer comes out clean. When done, remove from oven and cool completely. You can make the cake 1 day ahead and wrap in plastic wrap and keep in refrigerator.

INGREDIENTS
3/4 Cup Water
1/2 Cup Sugar
1 Lemon Peel (about 3”)
1 Orange Peel (about 3”)

DIRECTIONS
Put all of these ingredients in a small saucepan and bring to a boil. Lower heat and let cook for about 5 minutes. Remove from heat and cool completely before use.

INGREDIENTS
4 Pints of Ripe Strawberries
1 Pint Heavy Cream
1/4 Cup Powdered Sugar

DIRECTIONS
Wash and dry strawberries, cut the ends and slice strawberries thinly, but still thick enough to handle. Reserve cut strawberries on a cutting board. Whip heavy cream, adding the 1/4 cup of powdered sugar halfway through the process so the cream is already beginning to thicken.

Take your two cake halves and with a brush, brush on the citrus cake syrup until both halves have absorbed all the syrup. This will make your cake incredibly moist.

Place your bottom cake half on a pretty plate (you will be serving from this plate). Using about 4 tablespoons of your whipped cream, add to the bottom layer and then place a layer of strawberries. Add more whipped cream on top of the strawberries. Now, place the second cake layer on top of the cream. So the cake sequence is: cake, whipped cream, strawberries, whipped cream, cake.

Then, with a very clean rubber spatula, take the rest of the cream and place all of it on top of the top cake layer. Then begin distributing the cream down the sides. The cake should have a thin layer of cream all around, a bit heavier on top though. Do not put on your Mr./Mrs. Perfect Hat on here, this is a simple “torte” or cake, it has to be beautiful but not perfect. Follow by placing circles of strawberries on the top of the cake and cream, beginning from the outside in, so you create a flower pattern. I like to garnish the cake with bit of mint. Voilá, a beautiful strawberry cake.

Margarita Spritz

INGREDIENTS
3 oz BuDhaGirl Sparkling Demi-Sec
1/2 oz Tequila Tradicional
1/2 oz Lime Simple Syrup
Lime and Sugar for Garnish
DIRECTIONS
1. Make lime simple syrup: 5 large limes (not key limes), squeezed. 1/2 cup sugar. 3/4 cup water. In a heatproof saucepan, put sugar, lime juice, and water, bring to a boil on medium heat. Let mixture thicken. Transfer to a heat-proof container and let fully cool to room temperature. Be careful because sugar can burn or crack a non-heatproof container.

2. In a pitcher, add 2 oz Tequila Tradicional, simple syrup, and combine by stirring.

3. Rim your Martini glasses using caster sugar and fresh lime. Caster sugar is superfine and creates a very pretty rim.

4. Add 1 oz of the simple syrup and tequila mix into each rimmed glass.

5. Top with BuDhaGirl Sparkling Demi-Sec.

6. Garnish with thin sliced lime round.

7. Cheers!!!!

Pineapple & Jicama

with Tajin

This is so simple and it’s probably the nosh that disappears the most quickly! I buy pre-peeled pineapple so all I have to do is cut it into bite size pieces. The same for jicama, you can buy pre-peeled jicama batons. Jicama whole is tricky to handle but not impossible.

INGREDIENTS
1 Pineapple, Cut into Bite-Sized Pieces
1 Jicama, Cut into Bite-Sized Pieces
1 Lime
Tajin
DIRECTIONS
1. In a bowl, place the cut pineapple and jicama. Squeeze the juice of one lime and mix well.

2. Generously sprinkle Tajin over fruit.

3. Serve with fun toothpicks! This is healthy, easy, and won’t fill-up your guests before dinner.

Avocado Salad

INGREDIENTS
3 Medium Avocadoes
1/2 Shallot or 2 Green Onions
Juice of One Lemon
1/4 Cup Chopped Cilantro Leaves
1/2 Cup Good Olive Oil
1 Teaspoon Sugar
Maggie Sauce
Salt and Pepper
Shredded Iceberg Lettuce
Tostadas (Pre-baked Mission…they are great!)
DIRECTIONS
1. Shred iceberg.

2. Make vinaigrette: Finely chop either shallot or green onions and put in a medium-size bowl. Add sugar, salt & pepper, 6-8 dashes Maggie sauce, and lemon juice. Mix. Add olive oil and mix. Finally, add chopped cilantro. Mix well. You can make the vinaigrette ahead of time.

3. Carefully cut the avocadoes in half, remove bit pit, and carefully peel the skin so you are left with six peeled avocado halves. Then slice lengthwise in 1/4 inch thick slices.

4. On four dinner plates, place a bed of shredded iceberg lettuce, then artistically fan out the avocado slices and drizzle vinaigrette over avocadoes.

5. Serve with tostadas. Enjoy!!!

Red Snapper Veracruz

INGREDIENTS
2 lbs Red Snapper Filet (with or without skin)
3 Lemons
3 Celery Stalks, Cut in Diagonals
3 Carrots, Cut in Diagonals
5 Garlic Cloves, Smashed with Knife, Not Chopped
1 Large White or Yellow Onion
2 Cups Good Tomato Sauce
3 Bay Leaves
1 Tablespoon Dried Oregano
1/2 Cup Very Good Olive Oil
1/4 Cup Rinsed Capers
10-12 Pitted Green Olives
10-12 Yellow or Red Pepperoncini (brined)
Salt
DIRECTIONS
1. Place red snapper filet in an ovenproof dish that fits the filet, so it lays completely flat.

2. Squeeze the juice of three lemons over the fish.

3. Salt.

4. Add chopped celery, onions, carrot, bay leaves, and oregano over the fish.

5. Add olive oil and mix vegetable and marinade over fish.

6. Let fish marinate in the refrigerator for 1-4 hours.

7. Remove fish from refrigerator when you are ready to cook.

8. Carefully remove all the vegetables from fish and place them in a skillet with more olive oil and cook until vegetables still have a fairly good crunch. Do not overcook them because they will finish cooking in the oven.

9. Make sure you also discard much of the lemon juice that's been covering the fish. It has done its job and if you don’t discard it, your sauce will be sour.

10. Add the tomato sauce to the vegetables, then add capers and olives. Cook another 4 minutes.

11. Take the sauce and vegetables and cover the red snapper in the ovenproof dish. Cover completely.

12. Bake in a 350 degree oven for about 20-25 minutes.

13. Remove from oven and spoon fish on plates with lots of vegetables. Garnish with garlic toasts.

Garlic Toasts

INGREDIENTS
1 Baguette, Cut in Diagonals
2 Garlic Cloves, Cut in Half for Rubbing Baguette Slices
Olive Oil
DIRECTIONS
1. Slice baguette in long diagonals, about 1/2 inch thick.

2. With garlic clove halves, rub garlic directly onto baguette.

3. Brush olive oil onto baguette slice.

4. Bake in 350 degree oven until golden.

5. Garnish red snapper plate with 3 toasts.

Plum Upside-Down Cake

INGREDIENTS
6 Red Plums (sliced in half and pitted, skin on)
1 Box Duncan Hines Butter Recipe Yellow Cake (do not follow recipe on box)
Butter
Milk
Turbinado Sugar
Eggs
Vanilla Paste
DIRECTIONS
1. Butter and flour a 9x13 Pyrex. Sprinkle bottom of Pyrex with Turbinado sugar and add six small pats of butter. Place red plums cut side down on the Pyrex.

2. For the mix, do not follow recipe on box. Pour Duncan Hines mix in a bowl and add three eggs, 1 cup whole milk, 2 tablespoons vanilla paste, and 1 stick melted butter. Mix well using a wooden spoon until most lumps are not visible.

3. Pour mix over plums and bake for approximately 30-35 minutes. Test doneness with a wooden pic, the pic should come out clean. Once done, remove from oven and let cool.

4. Serve with vanilla ice cream.

Pink Moon Sparkling Sake

INGREDIENTS
1 oz Pink Sake (Hakutsuru Sayuri Junmai Nigori available at World Market)
3 oz BuDhaGirl Rosé
Pink Flower Petals (you can use Rose or Carnation petals)
DIRECTIONS
In a beautiful coupe glass, pour the sake and then top with BuDhaGirl Rosé. Add 2-3 small flower petals. Enjoy!

Mini Manchego Quesadillas

INGREDIENTS
1 Package Mission White Corn Street Taco Tortillas
4-6 oz Wedge of Manchego, 6-12 month old (has stronger flavor than a younger Manchego)
1/4 Cup Mayonnaise
1/4 Cup Heavy Cream
2 tbsp Valentina Sauce
Cilantro for Garnish
DIRECTIONS
Guests love these delicious bite-sized quesadillas…make extra because you will run out!

I use a 4” cookie cutter to make the tortillas even smaller, you don’t have to if you don’t want to, but the smaller the quesadilla, the cuter they are. In a bowl mix the mayo, heavy cream, and Valentina sauce. You will end up with a lovely blush-colored delicious dipping sauce. Add more Valentina for extra spice if needed. Transfer to a pretty serving bowl and top with a few cilantro leaves. Shred the Manchego cheese and put in bowl.

ASSEMBLING AND SERVING
Place a skillet (or if you have a “comal” griddle) on the stove on low to medium heat. Place as many tortillas in the skillet as possible. Let one side heat up until the tortilla softens a bit. Then flip and add shredded Manchego and fold. Keep heating until cheese melts. Have a thick napkin or kitchen towel ready to hold the warm quesadillas, you can place them inside the folded towel until you are done making the rest. Serve immediately by placing the quesadillas on a platter that has the spicy crema. Yum!

Acapulco Shrimp Cocktail

INGREDIENTS
1/2 lb Cooked Shrimp
1 Diced Avocado (1/2 inch dice)
1 Bunch Cilantro 3 Scallions, Finely Chopped (white only)
1 Lemon
1/2 Cup Ketchup
2-3 tbsp Hot Sauce (Valentina, Cholula, Crystal)
1 Box Saltine Crackers
DIRECTIONS
This cocktail can be made a few hours ahead of when you want to serve. In a bowl combine ketchup, juice of 1 lemon, hot sauce. Taste for seasoning, you can add more of any of the three ingredients to make it just right for your palate. Then, add cooked shrimp and scallions, mix. Once mixed well, add the diced avocado and a few cilantro leaves. Combine gently and refrigerate covered until ready to use. I like to serve this shrimp cocktail in glasses or coupes with a bit of fine shredded iceberg lettuce on the bottom and 2-3 saltine crackers on the side. You can use a small fork or dessert spoon for eating. I also like to garnish with extra cilantro leaves on top.

Chicken & Rice

This is a wonderful one-dish dinner that can be served from stove to table. It is pure comfort food that fills the kitchen with an enticing mouth-watering aroma.

INGREDIENTS
4 Chicken Thighs
4 Chicken Drumsticks
1.5 Cups White Rice
1 Onion, Diced
4 Garlic Cloves, Smashed
32 oz Chicken Broth
7-8 Strands of Saffron
Olive Oil
Salt & Pepper
1/2 Cup Frozen Peas
Soy Sauce
DIRECTIONS
In a 5 qt brasier (a brasier is an enameled cast iron pot with a lid, mine are Le Creuset), add 3 tablespoons olive oil and heat on medium. Salt & pepper chicken pieces and once oil is hot, place skin-side down. Do not turn chicken pieces until you can easily flip them over and the skin loosens from the pan. If you are not patient, you will leave the chicken skin in the pan and not on the chicken. Turn chicken and continue browning until it is evenly colored. You will have more time later to thoroughly cook the chicken. Remove chicken from brasier and reserve on a plate.

In the same oil that you cooked the chicken, add the diced onion and the smashed garlic cloves. Stir until onion softens, make sure you do not burn garlic, burnt garlic tastes bitter. Add the rice and stir back and forth until rice begins to look translucent, about 3-4 minutes. Then, add chicken broth and saffron, a bit of salt & pepper and cover so rice begins to cook. After about 15 minutes, check on the doneness of the rice, it still should need a bit. Now add the browned chicken and the frozen peas. Cover and cook until chicken is thoroughly cooked through…about another 20 minutes. The dish should look beautiful. Browned chicken in a vibrant yellow, beautifully scented rice with colorful green peas. I like to bring the braiser directly to the table and serve from there. You may be asking about the soy sauce…I place a little bowl of soy sauce on the table because it is a childhood memory. My mother used to do it and we would spoon a little bit of soy over the chicken and rice giving it tons of umami.

Nena's Flan

My mother’s best friend was a fabulous French-Cuban woman that reminded me of Auntie Mame, her name was Nena de Leon. Nena had a repertoire of about five dishes that were delicious and the most famous was her flan. Here’s the recipe, it is so simple you won’t believe it.

INGREDIENTS
5 Whole Eggs
2 Egg Yolks
14 oz Can of Condensed Milk
1 Cup Heavy Cream
Vanilla
1 Cup Sugar for Caramel
1/4 Cup Water

DIRECTIONS
Arrange a rack in the middle of the oven and heat the oven to 350°F.

Start the caramel sauce. Place 1 cup granulated sugar and 1/4 cup water in a small saucepan over high heat. Once the mixture boils, gently swirl the pan, then reduce heat to medium and cook, swirling the pan occasionally, until the syrup turns a dark caramel color, about 12 to 14 minutes. Carefully pour the caramel into an 8-inch round cake pan, swirling the pan to coat the bottom. Place the pan in a large roasting pan.

Place 1 can sweetened condensed milk, 1 cup heavy cream, 5 large eggs, 2 large egg yolks, and 2 teaspoons vanilla extract in a blender and blend until smooth.

Pour the flan mixture over the caramel in the cake pan. Place the roasting pan onto the oven rack, then carefully fill the roasting pan halfway with warm water to create a water bath, being careful not to splash any water into the flan. Bake until a toothpick inserted into the center comes out clean, about 50 to 60 minutes.

Carefully remove the roasting pan from the oven, remove the cake pan to a wire rack, and let cool at least 30 minutes. Chill flan, cover the pan with plastic wrap. Refrigerate at least 3 hours or overnight.

ASSEMBLING AND SERVING
When ready to serve, carefully run a sharp knife or small offset spatula around the cake pan to loosen the flan. Invert a larger plate over the cake pan and flip over to release the flan. Make sure you have a plate with a rim because you will have yummy caramel to contend with.

Moonlight in Spring

INGREDIENTS
1.5 oz Absinthe
4.5 oz BuDhaGirl Sparkling Brut
1 Whole Star Anise

DIRECTIONS
You will love the bright green color of this drink! It has a subtle licorice taste that is sophisticated and a great appetite opener. In a coupe pour absinthe and top with BuDhaGirl Sparkling. Garnish with star anise.

Dirty Martini Dip

INGREDIENTS
8 oz Package Softened Cream Cheese
1/4 Cup Mayonnaise
8 oz Jar Chopped Green Olives, Drained & Reserve Juice
4 Green Onions, Chopped Finely, White & Green Stalks
Fresh Ground Pepper
Dash Worcestershire Sauce
Dash Vodka (if you want)

DIRECTIONS
In a bowl combine cream cheese, mayo, chopped olives, chopped green onions, ground pepper. Mix well. Add olive juice, Worcestershire sauce, and vodka to taste. Mix well. Refrigerate until ready to use…however make sure the dip is dippable so remove it from the fridge about 20 minutes before serving. I like plain sea salt pita chips with this dip and celery that has been cut into 3 inch pieces that have been cleaned by using a peeler to remove chewy outside layers. I always keep cleaned celery in water in my refrigerator…ready for any dip!!!

Spring Pea Soup

with Basil Cream

This is a wonderful soup that is a perfect start for still a chilly day, but also hinting of a fresh Spring.

INGREDIENTS
1 Bag Frozen Petite Peas
32 oz Chicken Broth (do not use unsalted)
Small Onion, Thinly Sliced
Salt & White Pepper
1/3 Cup Heavy Cream (you can do without if you prefer diary free)

DIRECTIONS
In a saucepot, melt butter and add thinly sliced onion, sauté until the onion is very wilted but make sure it does not brown. Add chicken stock and peas. Bring to a boil and then reduce heat, cook for 15 minutes. Let stock and peas cool a bit and blend very well. You can use a good immersion blender or a Vitamix. Once soup is well pureed, strain and place in a clean saucepot. Heat again, season with salt & white pepper. Add 1/3 cup heavy cream if you want a richer soup.

INGREDIENTS
1 Cup Heavy Cream
1 Bunch Fresh Basil

DIRECTIONS
For the basil cream… in a small skillet or tiny saucepot add the 1 cup heavy cream and most of the bunch of fresh basil, place on stove and cook on super low heat until basil is completely wilted and has colored the heavy cream. Do not allow to boil or cream will curdle. Take your time doing this step. When cream is infused with basil, remove all the basil and just keep the cream. To serve, use small soup bowl. Ladle soup into bowl, add basil cream on top and swirl, garnish with a little basil leaf. I like to serve this soup with warm crusty baguette.

Miso Scallops

with Celery Root Puree

INGREDIENTS
8 Jumbo Scallops
White Miso Paste
Rice Wine Vinegar
Butter
Lemon Juice

DIRECTIONS
Buy 2 jumbo scallops per person. Four or five hours before your dinner, marinate the scallops using 4 tablespoons of white miso paste softened in 1/3 cup of rice wine vinegar. The miso and vinegar paste should be thick and cover the scallops nicely. Refrigerate until ready to use.

When ready to cook scallops… you can do this “a la minute” meaning literally at the last minute before serving. In a non-stick skillet on medium heat, melt butter. Remove scallops from miso marinade and place on a paper towel, do not rub. When butter is bubbling, add scallops and raise the heat to high. The butter will begin browning quite rapidly giving the scallops side down a beautiful “char”, turn over and cook add the juice of one lemon cook another minute or two. This process should take 3-4 minutes maximum.

This is a wonderful alternative to potatoes with a delightful fresh taste and tang.

INGREDIENTS
1-2 Celery Roots (depending on size)
1 Leek (whites only)
1 Russet Potato
1/2 Stick Butter
Salt
White Pepper
1 Bay Leaf
1 Cup Whole Milk
1/3 Cup Heavy Cream

DIRECTIONS
Peel the celery root. This is kind of difficult because the root has all sorts of nook and crannies. You want to remove as much brown as possible. I start by using a potato peeler and then I use a knife to remove the excess brown. Chop celery root into 1 inch cubes and place in a bowl of cold water. Peel the russet potato and chop in 1-inch cubes. Also place in bowl with cold water. Finely slice the white part of the leek after you have thoroughly washed the leek to remove any sand.

In a large skillet add the butter and sliced leeks, cook on medium heat stirring often to really soften the leeks, taking care not to brown them. Add 1 cup milk and then the celery root, potato, bay leaf, salt & white pepper. Cook on medium-low heat until celery root is very tender. You might need to add a bit more milk if your celery root has absorbed too much of the first cup. Let cool for a few moments, remove bay leaf. Add mixture to food processor or Vitamix, you can also use a powerful immersion blender. Puree until very smooth. Add cream. Then strain mixture into a bowl to remove any lumps and make the puree silky smooth. Taste and adjust seasoning. Reserve until ready to use. Puree can be re-heated in microwave or stove top.

ASSEMBLING AND SERVING
Always pick a beautiful plate. Place 3 tablespoons of the heated celery puree on the center of the plate. Add cooked scallops and spoon one tablespoon of lemon-miso pan sauce. I like to garnish with a few micro greens like arugula or spicy herb blend for extra color. I’m hoping your guests will swoon with this dish.

Pistachio Cake

with Orange Marmalade

INGREDIENTS
1 Box Duncan Hines Butter Recipe Yellow Cake
1 Cup Milk
3 Eggs
1 Stick Melted Butter
1 Tablespoon Vanilla Paste
3/4 Cup Unsalted Shelled Green Pistachios, Chopped Finely
Butter/Flour Spray (for coating pans)
1 Jar of Bonne Maman Orange Marmalade (or orange preserves of your choice)
Whipped Cream

DIRECTIONS
Please do not follow recipe on cake box. Follow these next steps. Preheat oven to 350 and use butter/flour spray to coat two 9” round cake pans. In a bowl empty cake mix, add melted butter, eggs, milk, and vanilla paste. Mix well using a wooden spoon. Try to remove as many little lumps in the mixture as possible. Then add the chopped pistachios and mix well. Add mix to your two prepared cake pans and bake in oven for 25 minutes. Please test for doneness with a toothpick making sure toothpick comes out clean, this means cake is done. Cool cakes on wire rack.

ASSEMBLING AND SERVING
Slice the cake in 8-10 wedges. Place a wedge of cake on each plate and add 2 tablespoons orange marmalade. I like to serve the cake with fresh whip cream. This is so simple and utterly delicious.

Mon Amour

with Frozen Raspberry Hearts

INGREDIENTS
BuDhaGirl Sparkling Rosé
1/2 oz Chambord

DIRECTIONS
In a beautiful coupe, add 1/2 oz Chambord and 1 Frozen Raspberry Heart; top with BuDhaGirl Sparkling Rosé.

INGREDIENTS
2 Pint Containers of Fresh Raspberries
1/2 Cup Sugar

DIRECTIONS
In a saucepan add the fresh raspberries and sugar. Turn heat to medium and stir in the sugar with the raspberries. You will see that pretty quickly the raspberries will let-off enough liquid to begin making a sauce. Lower heat and let raspberries simmer until they become a thick sauce.

Strain and put your raspberry puree in silicone heart molds. Freeze at least 6 hours. Pop-out frozen raspberry hearts and place in container back in the freezer until ready to use.

*Tip: Really pop the raspberry hearts out of their mold ahead of time. This can be a bit tricky and you need to take your time. You don’t want to struggle in front of your guests.

Lark Olive Biscuits

with Tomato Confit & Goat Cheese

I absolutely love this hors oeuvre because guests go wild and it is so simple. The base is a buttery cracker with nuances of olive tepanade…they melt in your mouth.

INGREDIENTS
1 Box Lark Olive Scourtin Biscuits (available on Amazon)
1 Pint Cherry Tomatoes
1 Small Log of Goat Cheese (room temp)
Olive Oil
Salt & Pepper
Fresh Thyme

DIRECTIONS
Preheat your oven to 375. Rinse your cherry tomatoes and then cut them in half. Line a sheet pan with foil and drizzle really good olive oil over the tomatoes (don’t be shy). Salt them well and grind lots of fresh pepper on the tomatoes. Sprinkle thyme leaves over the tomatoes and give them a good toss so they are all evenly covered by the olive oil and herb yumminess. Place in oven for at least 35 minutes or until the tomatoes have lost a great deal of their liquid and they become jammie or they are now tomato confit. Remove from oven and cool.

When ready to serve, place a teaspoonful of goat cheese on 1 Olive Scourtin Biscuit. Make sure the goat cheese is soft and spreadable so as not to break the biscuit. Top with 1 or 2 confit tomatoes and garnish with a couple of tiny fresh thyme leaves. Enjoy.

Smoked Salmon

with Heart Toast Points & Dill-Caper Butter

Wonderful appetizer that is basically just assembled before serving. It looks fantastic and makes you look like a five-star chef.

INGREDIENTS
1 Stick of Room Temperature Butter
1 Bunch of Dill
1 Jar of Capers
1 Small Red Onion
1 Lemon

DIRECTIONS
Begin by micro-chopping 1/4 of a small red onion. Drain and rinse the small jar of capers, then chop them in quarters. Take 1/2 of your dill bunch and pick off the feathery leaves so you have a little mound of dill fluff. Combine your chopped red onion, chopped capers, and dill fluff into the softened butter. Mix. Add a squeeze of lemon. Taste. Add a bit more lemon if you prefer. You can make this butter the day before and then take it out about an hour before use so it is very spreadable.

INGREDIENTS
1 Loaf of Pepperidge Farm White Ultra-Thin Sandwich Bread
1 Heart Mold

DIRECTIONS
For the heart toast points, if you have Pepperidge Farm Ultra-Thin white bread you can skip this next step because the bread is already thin enough. If you can’t source Pepperidge Farm then use any good, soft white sandwich bread. Using a rolling pin or wine bottle, roll the white bread slice so it is about 1/4 thick max. Using your heart cutter, center on the slice of bread and cut-out a heart-shaped piece of bread, make sure there are no crust parts. Toss the scraps.

About 2 hours before you serve this dish, lightly toast the bread hearts in a 350-degree oven until they become golden and crisp. Make sure you don’t over-bake, but you do want the bread crisp so it holds up.

INGREDIENTS
1/2 lb Scottish Smoked Salmon (if you prefer Nova, or another type of salmon, it’s okay)
1 Bunch of Dill
1 Lemon

DIRECTIONS
On a beautiful plate, set two toasted bread hearts. Then take a tablespoon of softened butter and make a pretty mound next to the bread. Unwrap your smoked salmon and make a little smoked salmon mountain (about 2 slices/plate, it depends on the size, usually no more than 3 oz). Top with a lovely large sprig of dill. You can also thinly slice some lemon to add a little extra zing to the plate. Your guests will enjoy assembling their toast points and making them “just right” for themselves.

Chicken Pot Pie

INGREDIENTS
1 Roasted Chicken (buy it)
1/2 Cup Frozen Petit Peas
1/2 Cup Frozen Pearl Onions
3/4 Cup Carrot Cubes (about 1/2”)
1 Stick of Butter
1/4 Cup Flour
1 Bunch Tarragon
1 Shallot, Thinly Sliced
1/2 Cup White Wine
1 Cup Chicken Stock (bone broth is great)
1 Package of Frozen Puff Pastry
Salt & Pepper

DIRECTIONS
I really like the way a roasted chicken adds wonderful chickeny-flavor to this pot pie recipe.

Remove puff pastry from freezer and follow thawing instructions on package. Shred your roasted chicken in bite-size pieces, you can also cube the chicken in about 1” cubes. I remove the chicken skin because it is not very appealing in the mix. Defrost your peas and pearl onions. Make sure there is not “freezer” moisture left on them, you don’t want semi-thawed veggies making your base watery. If needed you can pat them dry with a paper towel. Peel and slice or cube your carrot in bite size pieces. Blanch the carrot in salted water until tender.

Now that you have all your veggies and chicken prepped, you are ready to make your delicious pot pie roux (flour and butter base). In a shallow saucepan melt butter on low heat and add thinly sliced shallot. The shallot will release wonderful flavors. When the butter is all melted and the shallots are soft, add the flour and with a whisk stir the butter and flour together until it makes a paste. Cook that paste for a couple of minutes taking care not to brown the flour - it must stay a beautiful yellow-ish color. Add the white wine and 2 stems of tarragon and increase heat to medium, keep whisking mixture to remove any lumps. Once wine is well incorporated, add chicken stock and let the mixture thicken to the consistency of a chowder. Add your chicken, carrots, peas, and pearl onions…remove tarragon stems. Season with salt & pepper (I like white pepper for this dish). Make sure you end-up with a chicken base for your port pie that is spoonable. You can always add more broth if your mix is too thick. If it is too thin you can keep reducing the base until the consistency is just right. Reserve.

ASSEMBLING AND SERVING
You will need four 8 oz ramekins. Put ramekins on a baking sheet. Preheat oven to 350. While oven is heating, roll out your thawed puff pastry so it is about half of the thickness of the original sheet. Cut 4 squares the size big enough to cover the tops of the ramekins. Working quickly now, add the chicken pot pie base to your ramekins until they are full but not too full so they don’t spill over. Immediately cover with puff pastry. Brush the puff pastry with egg and water mix (this adds beautiful color to the pastry). Place in oven until puff pastry rises and is golden brown. Don't worry that they begin to look artisanal, they are supposed to be that way. Normally the baking time is anywhere from 35-45 minutes, depending on your oven. You just need to make sure that the pastry is crisp so your guests can break into the crust and find the delicious chicken and veggies. I tend to put my pies in right when my guests are finishing their first drink. Then it gives me time to offer another drink, assemble my appetizer, light the candles, pour the water, and now we are ready to dine.

Escarole & Radicchio Salad

I love a little bit of greens with my pot pie. It lightens the mood; it is crunchy and slightly bitter greens are a wonderful contrast to the savory pot pies.

INGREDIENTS
1 Escarole Lettuce, Washed and Dried
1 Radicchio
1 Lemon
Sugar
Salt & Pepper to Taste
Olive Oil

DIRECTIONS
Break escarole into bite size leaves and put in a salad bowl. Cut the radicchio in half and then slice into small shreds. Add to the escarole in bowl. Combine lettuces so the colors look lovely. When ready to serve toss with a light vinaigrette made with lemon juice, sugar, salt & pepper, and great olive oil. Serve with pot pies.

Chocolate Mousse

I love this chocolate mousse recipe because it is super light, it contains zero cream! Please use pasteurized eggs as the egg yolks and whites are never cooked.

INGREDIENTS
9 oz Semi-Sweet Chocolate, Chopped
7 oz (14 Tablespoons) Unsalted Butter
6 Eggs, Separated
1/4 Cup Sugar
2 Tablespoons of Strong, Freshly Brewed Espresso
1 Tablespoon Kahlua
Fresh Raspberries

DIRECTIONS
Partially melt chocolate in your microwave (make sure you don’t burn it, so starting with a 30 second melt, then add increments of 10-15 seconds until chocolate is partially melted). Then, add butter and microwave again until mixture is completely stirrable. Keep warm. With a hand-held mixer, beat the egg yolks and sugar together until they form light yellow ribbons. Reserve. Now in another bowl, whip egg whites until soft peaks only (do not dry-out or over whip because your mousse will be grainy). Fold the egg yolk mixture, the espresso, and the Kahlua into the warm chocolate. Then, gently fold in egg whites. Pour immediately into individual serving dishes and refrigerate at least 2 hours or up to 24 hours…so you can make the mousse a day ahead. Before serving, garnish with fresh raspberries.

BuDhaGirl Royale

INGREDIENTS
1/2 oz Créme de Cassis
BuDhaGirl Sparkling Brut
Lemon Twist

DIRECTIONS
In a beautiful flute add 1/2 oz Crème de Cassis, and top with BuDhaGirl Sparkling Brut. Garnish with a lemon twist.

*JJ tip: I take the lemon twist and go around the edge of the flute so the fragrance of the lemon opens the palate.

Blue Cheese Toasts

INGREDIENTS
1 Container of Blue Cheese Crumbles
2 Sticks of Butter (Softened)
1 Tablespoon Worcestershire Sauce
1 Sourdough Baguette or Loaf

DIRECTIONS
In a bowl combine softened butter and blue cheese crumbles. Add Worcestershire sauce. Mix well.

Cut baguette or loaf in half and then in thick slices. Toast under broiler or grill for a minute or two on each side, until grill marks appear.

Spread each toast with blue cheese butter.

Enjoy these delicious, simple toasts while sipping BuDhaGirl Royale.

Roasted Beets

INGREDIENTS
2 Packages Pre-Cooked Beets
4 Endive Lettuces
Olive Oil
Lemon Juice
Salt & Pepper
1/2 Cup Pecans
Jessica’s Vinaigrette

DIRECTIONS
I cheat on this a bit. In your produce section there are readily available pre-cooked beets. I buy a couple of packages for 4 people, so buy more if your dinner is larger than four guests. Also make sure you allow one endive per guest, normally this will do, but buy an extra if the endives are too small.

Cut open the packaged beets. Rinse well. Place on an aluminum foil lined sheet pan. Spread out and drizzle with really good olive oil, salt & pepper, and a squeeze of lemon juice. Roast in a 350 oven until the beats are soft when you push down with a fork. This should be about 30 minutes.

Remove from oven and in the same sheet pan, drizzle half of the vinaigrette on the beets while they are still hot, this will make them absorb the vinaigrette.

Almost at serving time, chop the endives into thin shreds (do not chop endives ahead of time or they will darken). Place on a great-looking dinner plate; I always like larger plates for framing food.

Top endives with beets that have been “smashed”. Top with chopped pecans. Then add 1 tablespoon more of vinaigrette. Voilá... a super easy, beautiful first course.

Jessica's Vinaigrette

INGREDIENTS
1 Garlic Clove
2 Teaspoons Sugar (do not omit)
1 Teaspoon Salt
1 Teaspoon Fresh Ground Pepper

DIRECTIONS
Mash garlic clove with the above ingredients until it becomes a paste.

Add 6-7 dashes Maggi (a must).

Then add 1/8 - 1/4 cup vinegar (depending on how tart you like & depending on the vinegar).

Then add 1/3 cup of really good olive oil. Mix.

*Enough for four people

Poached Cod

with New Potatoes & Leeks

INGREDIENTS
1 lbs Cod or Halibut
Salt & Ground Pepper

3 Cleaned and Very Well Rinsed Leeks Thinly Sliced in Rounds
3 Tablespoons Butter
2 Tablespoons Olive Oil

DIRECTIONS
In a large skillet, on medium heat, melt butter with olive oil and add leeks. Sauté leeks gently and causing them to sweat (lower heat if you need to). This makes the leeks stay white not brown and the longer you sauté the sweeter the leeks become…so take your time. You can even do this a day ahead.

INGREDIENTS
Tiny New Potatoes
Salt
Bay Leaf
2-3 Tablespoons Butter
1/3 Cup Chopped Italian Parsley

DIRECTIONS
Fill a 2 quart saucepan with water and a few tablespoons of sea salt and bay leaf, add the new potatoes. Place on stove and cook until potatoes can be easily pierced with a knife. Removed from heat and drain. In a skillet melt butter and add the potatoes, moving gently so they slightly brown on all sides. Remove from heat, add chopped parsley. Reserve for plating.

INGREDIENTS
1/2 Cup Chicken or Fish Stock
1/2 Cup White Wine
2 Tablespoons Butter
2 Dill Sprigs
2 Tarragon Sprigs
1/2 Lemon Thinly Sliced
1 Shallot Thinly Sliced
Salt & Pepper

DIRECTIONS
Put all ingredients into a deep saucepan on the stove on low heat, let the herbs release their flavors along with the shallots and lemon. This liquid is so delicious you almost want to drink it!

Once flavors have combined, remove the herbs and just leave the shallots & lemon slices.

ASSEMBLING AND SERVING
When you are ready to cook, place the salt & peppered cod pieces into the poaching liquid and turn the stove to medium heat. Cook the fish for about 10-12 minutes, making sure you don’t overcook the fish. Poaching allows for the fish to continue to cook as it is in liquid.

In a bowl-type plate, arrange layer of warm sautéed leeks, then place a piece of fish, add a ladle-full of poaching liquid and then top with 5-6 little new potatoes. Garnish with more thin sliced lemon slices and parsley. You might want to have a little baguette laying around because that poaching liquid is delicious to soak bread in.

Sticky Toffee Pudding

INGREDIENTS
Pre-Made Sticky Toffee Pudding
1 Cup Heavy Whipping Cream
Nielsen & Massey Vanilla Paste

DIRECTIONS
This is another one of my “I found this great product” that I can’t possibly beat unless I was the winner of The Great British Baking Show. I also want you to know that I have spent enough time in Scotland (one of my favorite places on Earth) sampling sticky toffee puddings. So my friends behold: The Sticky Toffee Pudding Company.

I love simple vanilla whipped cream with the sticky toffee pudding as it can be quite sweet. My favorite way to whip cream is 1 cup heavy whipping cream and a big slug of Nielsen & Massey Vanilla Paste…whip until cream holds its shape. Once you heat the sticky toffee pudding, place on plate, and garnish with whipped cream. Instant deliciousness.