Cobra Verde Cocktail

2 oz. Chile Vodka
1 oz. Thai Basil Vinegar Cordial
Fresh lime juice
Habanero Tincture to taste
Soda water

Almond Frangipane Cookies

For the almond filling:
2 cups almond flour (200g)
3/4 cup granulated sugar (175g)
1 large egg
3 tbsp unsalted butter, melted (42g)
1 T Bacardi rum
1/2 tsp almond extract

For the cookie dough:
2 sticks unsalted butter, melted (226g)
1 cup + 2 tbsp granulated sugar (220g)
1/2 cup powdered sugar (50g), plus more for garnishing
1 large egg
1 tsp almond extract
1/2 tsp baking soda
1/2 tsp kosher salt
3 cups all-purpose flour (390g)
1 cup sliced almonds

Make the filling : In a bowl, whisk the egg. Mix in the almond flour, sugar, rum, almond extract, and melted butter. Refrigerate until ready to use.

Make the cookie dough: In a large bowl, mix the melted butter, sugars. Add the egg, almond extract, baking soda, and salt. Add the flour and mix thoroughly.

Assemble the cookies: Weigh the dough and divide into 20 portions. Do the same with the almond filling from the refrigerator. Take a cookie dough ball and flatten it into a pancake in-between parchment or wax paper. Put a ball of the filling into the center of the dough pancake. Envelope the cookie dough around the almond filling and roll until smooth. Repeat for all dough balls. Dip in sliced almonds, pressing them into the top of each dough ball.

Bake: Preheat oven to 350F. Bake for 14-16 minutes, until the cookies are just turning golden at the edge. Remove from the oven and move to a wire rack. Dust with powdered sugar.

Pistachio Gelato

 

• 2 c  whole milk
• 1/3 c sugar
• 2 T cornstarch
• 7 oz pistachio cream (or paste), look for one that’s at least 40% pistachios
• a few drops of lemon or orange juice

• Make a slurry by mixing the 1/4 cup of the milk with the cornstarch.
• Heat the rest of the milk in a medium-sized saucepan with the sugar.
• When it almost starts to boil, stir in the cornstarch mixture and cook at gentle simmer for 3 minutes, stirring constantly.
• Remove from heat, scrape into a bowl, and chill thoroughly, preferably overnight.
• Once chilled, whisk in the pistachio paste and just a few drops of citrus juice until smooth.
• Freeze the gelato in your ice cream machine according to the manufacturer’s instructions.

Hyggeville Granola

2 ¾ cups rolled oats
1 cup shelled pistachios
1 cup unsweetened coconut
⅓ cup pepitas
1 ½ t. kosher salt
½ cup light brown sugar
⅓ cup real maple syrup
⅓ cup olive oil
¾ cup dried sour cherries, freeze dried cherries or freeze dried raspberries

Preheat oven to 300°. In a large bowl, mix together the oats, pistachios, coconut, and pepitas. Set the cherries aside to add after baking.

In a small saucepan set over low heat, warm the sugar, salt, syrup and olive oil until the sugar has just dissolved, then remove from heat. Add liquids into the mixture of oats, making sure to coat the dry ingredients well.

Line a large rimmed baking sheet with parchment and spread granola over it. Bake until dry and lightly golden, 35 to 45 minutes, stirring granola a few times along the way.

Remove from oven, and mix in the dried sour cherries. Allow to cool to room temperature before transferring to a storage container. Makes about 6 cups.

Hainanese Chicken and Rice

1 whole chicken

2 T. kosher salt
2 scallions, cut into 2-inch lengths
1 5-inch piece ginger, cut into 1/4-inch-thick slices
2 T. toasted sesame oil
1 t. ground white pepper
2 c jasmine rice, grains sautéed in schmaltz and cooked in 3 c. chicken stock

SAUCE
1 T. minced green chile
2 t. minced garlic
2 t. minced ginger
1 t. kosher salt
1⁄2 t. sugar
3 T. lemon juice
1 T. fresh mandarin or orange juice
The night before, rinse the chicken under cold running water and thoroughly pat dry with paper towels. Rub the salt all over the outside and inside the cavity of the chicken. Loosely wrap the chicken in plastic wrap and refrigerate at least 12 hours or overnight.

The next day, unwrap the chicken, stuff the cavity with the scallions and ginger, and tie the legs together with kitchen twine. Fill a pot large enough to fit the chicken three-quarters full with water and bring to a boil. Add the chicken, cover the pot, and boil for 20 minutes. Remove the pot from the heat and let stand, covered, for 1 hour.

Uncover the pot and, using tongs, transfer the chicken to a bowl of ice water. Turn the chicken in the water for 10 seconds to stop its cooking, then drain and transfer the chicken to paper towels on a cutting board; do not pat the chicken dry. Using a brush, baste the outside of the chicken with the sesame oil. Cut the chicken into serving pieces, transfer to a serving platter, and sprinkle with the white pepper.

Make the dipping sauce: In a small bowl, combine the chile with the garlic, ginger, salt, sugar & juices. Skim off all the fat from the top of the chicken's cooking broth and stir 1 tablespoon into the bowl along with 5 tablespoons of the cooking broth; reserve the remaining cooking broth for another use. Stir the remaining fat into the rice until evenly combined and serve alongside the chicken and dipping sauce.

Egg Roll in a Bowl

1 lb. Ground Pork

1 lg. Sweet Onion, chopped
2 Carrots, shredded
3t. Minced Ginger
3 Cloves Minced Garlic
¼ c. Chicken Broth
1 head of Shredded Cabbage
1 T. Soy Sauce
1 t. Rice Vinegar
Salt
Pepper
½ t. Toasted Sesame Oil
Green Onions
3 Blocks Momofuku Ramen, including sauce packets

Bang Bang Sauce:
½ c Mayo, Sour Cream or Greek Yogurt
1.5 T. Honey
1 T. Sriracha
1 t. Rice Vinegar

Brown ground pork and chopped sweet onions and cook until the onions start to soften.

Add carrots, garlic, ginger and chicken broth and sautè for a few minutes. Then add cabbage and add a cover on top of the pan to soften.

Add soy sauce, rice vinegar, sesame oil, packets of Momofuku liquid seasoning packets, sea salt, black pepper and 3 blocks cooked ramen. Mix for another minute or two till all is combined!

Add your green onion and bang bang sauce on top and enjoy!

Butterscotch Budino with Salted Caramel Sauce

COOKIE CRUST
1c finely ground chocolate cookie crumbs (such as Nabisco Famous Chocolate Wafers, Biscoff or Swedish pepparkakor; about 20 cookies)
1/8 teaspoon kosher salt

2 T unsalted butter, melted

BUDINO

3 cups whole milk, divided

1/4 cup cornstarch

3/4 cup (packed) dark brown sugar

5 large egg yolks

3 T unsalted butter

2 t dark rum

1 t kosher salt

SALTED CARAMEL SAUCE

3/4 cup plus 2 T heavy cream, divided

1/2 vanilla bean, split lengthwise

1/2 cup sugar

2 T light corn syrup

4 T (1/2 stick) chilled unsalted butter, cut into 1/2' cubes

1/4 t kosher salt

Lightly sweetened whipped cream

Mix cookie crumbs, butter, & salt in a medium bowl. Place 2 T in a small bowl; save for garnish. Press 2 T cookie mixture onto the bottom of each of eight 8-ounce mason jars or ramekins.

BUDINO

Whisk 1/2 cup milk and cornstarch in a small bowl; set aside. Heat remaining 2 1/2 cups milk in a small saucepan just to a simmer; set aside. To make caramel, stir sugar and 3/4 cup water in a heavy saucepan over medium heat until sugar dissolves. Increase heat; cook without stirring until an instant-read thermometer registers 210°-220°

Line a sieve with a double layer of cheesecloth and set over a large pitcher. Whisk egg yolks in a large bowl. Gradually whisk in hot milk, then cornstarch mixture. Slowly whisk in caramel. Return mixture to saucepan. Whisk constantly over medium heat until mixture thickens and a thermometer registers 175°, about 3 minutes. Remove from heat; whisk in butter, rum, and salt. Pour through prepared sieve.

Pour I/2 cup budino over crust in each jar. Cover; chill until set, 4-5 hours. DO AHEAD Can be made I day ahead. Keep chilled.

SALTED CARAMEL SAUCE

Place cream in a small pitcher. Scrape in seeds from vanilla bean; add bean. Set aside.

Stir sugar, corn syrup, and 2 tablespoons water in a heavy saucepan over medium heat until sugar dissolves. Increase heat to medium-high; boil, occasionally swirling pan and brushing down sides with a wet pastry brush, until deep amber color forms, 5-6 minutes. Remove from heat; gradually add vanilla cream (mixture will bubble vigorously).

Whisk over medium heat until smooth and thick, about 2 minutes. Remove from heat; whisk in butter and salt. Strain into a heatproof bowl. Let cool slightly.

Spoon 2 T caramel sauce over each budino. Top with whipped cream. Sprinkle some of reserved cookie crumbs over each.