- tonic water (for ice cubes)
- 4 ounces gin
- 8 ounces tonic water
- 4 ounces cranberry juice
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Dijon Roasted Redskin Potatoes
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These Dijon Roasted Redskin Potatoes couldn't be any easier! Redskin potatoes and onions are roasted in a garlicky Dijon mustard until tender, deeply golden and crispy!
- 3 pounds small redskin potatoes (halved and quartered if large)
- 2 medium yellow onions (chopped)
- 3 tablespoons garlic infused olive oil
- 2½ tablespoons country-style Dijon mustard
- 1 tablespoon chopped fresh parsley
- 1 teaspoon kosher salt
- freshly ground black pepper (to taste)
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Simple Vanilla Buttercream Frosting
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A simple vanilla buttercream frosting is what most of us frost our cakes with. It's as simple as creaming butter, adding in sifted powdered sugar, vanilla and enough milk until it reaches your preferred consistency.
- 1 cup softened unsalted butter
- 4 to 5 cups powdered sugar (sifted)
- 2 teaspoons vanilla extract
- 1 pinch fine salt
- 4 tablespoons of whole milk (or more as needed)
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Black Pepper Crusted Beef Tenderloin
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Wow your guests with this impressive Black Pepper Crusted Beef Tenderloin. Easy and delicious and served with a zippy horseradish sauce. Turn this into a meal, by serving it with mashed potatoes and your favorite roasted vegetable.
- 4 pounds beef tenderloin ((4 to 4½pounds) see notes)
- avocado oil (or oil safe for high temp cooking)
- kosher salt
- black pepper (coarse, freshly ground)
- 1/2 cup plain nonfat greek yogurt
- 1/4 cup sour cream
- 1/4 cup horseradish (prepared )
- 1 teaspoon oregano (fresh, minced)
- 3/4 teaspoon thyme leaves (fresh, minced)
- 2 tablespoons heavy cream (or more to preference)
- 1/2 medium lemon (juiced)
- kosher salt (to taste)
- black pepper (to taste)
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Caramel Brûlée Latte
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Skip the long lines at your coffee shop and make a Caramel Brûlée Latte at home! A double shot of espresso combined with homemade caramel brûlée sauce and steamed milk is topped with whipped cream, extra caramel sauce and crushed hard caramel candies.Yields 1 drink but can easily be doubled to serve more.
- 1 tablespoon caramel brûlée sauce (plus more for serving.)
- 2 shots strongly brewed espresso (about 6 ounces or 170.1 grams)
- 2/3 cup half & half (whole milk, or other milk that steams and froths well.)
- whipped cream (for serving)
- 1 hard caramel candy (like Werther's Original) (crushed)
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Iced Caramel Vanilla Latte
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Cool down this summer with an Iced Caramel Vanilla Latte! Brewed espresso and homemade vanilla coffee syrup is poured over ice and blended with frothy milk. Serve with a drizzle of caramel sauce.
- caramel sauce
- ice
- 3/4 cup milk*
- 2 tablespoons vanilla coffee syrup
- 2 ounces brewed espresso** (aka 1 shot)
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Mexican Hot Chocolate Toasted Pecans
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These Mexican Hot Chocolate Toasted Pecans are slightly sweet, only a smidgen spicy and a whole lot delicious! Perfect for your next holiday party!
- 16 ounces pecans
- 1 egg white
- 2/3 cup white sugar
- 1/4 cup unsweetened cocoa powder
- 1½ teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1 pinch cayenne pepper
- 1 pinch ground allspice
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Pear and Prosciutto Arugula Salad
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This Pear and Prosciutto Arugula Salad is so simple and yet incredibly elegant. Sliced pears and torn prosciutto sit atop a bed of peppery arugula and is sprinkled with torn fresh basil, toasted chopped walnuts and parmesan shavings. The salad is then drizzled with a sherry walnut vinaigrette right before serving. This salad will serve 6.
- 1/4 teaspoon kosher salt
- freshly ground black pepper (to taste)
- 2 tablespoons aged sherry vinegar
- 2 tablespoons roasted walnut oil (I like La Tourangelle)
- 1/2 cup walnuts
- 5 ounces baby arugula
- 4 ounces prosciutto de parma
- 1 to 2 pears (cored and sliced)
- 10 fresh basil leaves (torn)
- 1/3 cup parmesan shavings (or to preference)
- freshly ground black pepper (to taste)
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Easy Homemade Dinner Rolls
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These Easy Homemade Dinner rolls are soft, tender and are casual enough for a weeknight dinner yet special enough for a holiday meal.
- 1 cup warm water (about 95 to 100°)
- 4½ teaspoons active dry yeast (NOT quick rising) (or 2 (1/4 ounce) envelopes)
- 1/2 cup granulated white sugar
- 1/2 cup unsalted butter (melted and cooled slightly)
- 3 large eggs
- 4¼ cups unbleached bread flour (plus more for dusting work surface)
- 1 teaspoon fine salt
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Venison Mushroom Pappardelle
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A trio of vegetables and venison is simmered in wine and broth for a deliciously hearty pasta dish.
- 2 tablespoons unsalted butter
- 1 cup diced yellow onion
- 2 carrots (diced small)
- 2 celery stalks (diced small)
- 4 cloves garlic (minced)
- 2 cups finely chopped cremini mushrooms
- 2 pounds ground venison (or beef)
- 3 tablespoon tomato paste
- 1/2 cup dry red wine (like merlot)
- 2 cups beef broth
- 4 sprigs fresh thyme
- 1 bay leaf
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup chopped fresh parsley (plus more for serving)
- 12 ounces pappardelle pasta (1 cup reserved pasta cooking water)
- 1/2 cup Parmesan cheese (for serving)
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