Pound cake has been around since the 1700’s and gets its name for containing a pound each of flour, butter, eggs, and sugar. It is a simple recipe with few ingredients and one that we believe every home cook should know! Now, our recipe varies slightly from the 4 basic ingredients, […]
Makes about 3 dozen cookies Variations Cinnamon Amaretti: Replace the lemon zest with 1 teaspoon ground cinnamon. Chocolate Chip Amaretti: Fold ½ cup mini chocolate chips into the finished batter. Orange Amaretti: Replace the lemon zest with 1 tablespoon grated orange zest. Candied Ginger Amaretti: Fold ¼ cup finely diced […]
Makes 1 serving Combine the cognac, brandy, simple syrup, and egg white in a cocktail shaker (do not add any ice), and shake until foamy. Add ice to the shaker and shake again until well-chilled. Strain into a chilled coupe glass and garnish with nutmeg.
Makes 4 Servings
Makes 8 Servings
Makes 117 1-inch pieces Chef’s Note: Although it is extra work to make clarified butter, it is important to use it in this recipe so that the dough doesn’t get soggy from the milk solids. Melt 1 1/4 cups unsalted butter over medium heat and allow the butter to come to […]
Makes 8 Servings
Serves 10 Directions BBQ Sauce Makes 1 cup Directions
Makes 4 servings Chef’s Note: Shiso is in the mint family. If you can’t find shiso leaves in your area, you can substitute peppermint leaves, lemon basil or Thai basil. These will all provide a pleasant flavor; however, it won’t be quite the same.
Makes 1 serving Fill a cocktail shaker with ice and add the bourbon, ginger beer, simple syrup, lemon juice, and blueberry purée. Shake until well-chilled, then strain into a rocks glass. Garnish with blueberries.
Makes 6 as a side dish
Serves 4 to 6