for your info...
Measurements :
# - Pound
G- Gallon
Q - Quart
P - Pint
C - Cup
T - Tablespoon
t - teaspoon
oz - ounce
ea - each
These are common terms you'll see throughout our recipes:
al dente - "to the tooth" meaning firm to the bite, the ideal consistency for pasta and rice
au sex - "nearly dry" meaning reducing a liquid down by heat, very concentrated
baste - to prevent drying by pouring liquid or melted fat over the food item repeatedly
for your info...
Measurements :
# - Pound
G- Gallon
Q - Quart
P - Pint
C - Cup
T - Tablespoon
t - teaspoon
oz - ounce
ea - each
These are common terms you'll see throughout our recipes:
al dente - "to the tooth" meaning firm to the bite, the ideal consistency for pasta and rice
au sex - "nearly dry" meaning reducing a liquid down by heat, very concentrated
baste - to prevent drying by pouring liquid or melted fat over the food item repeatedly
Granulated Sugar 1 ¼ C
Almond Paste (soft) 1 C
Butter (softened) 1 ½ sticks
EVOO ¼ C
Vanilla extract 1 t
Almond extract ⅛ t
Eggs, room temp 6 ea
Slivered almonds 1 ½ C
All Purpose Flour 1 C
Baking Powder 1 ½ t
Salt ¼ t
Powdered Sugar 1 T
INGREDIENTS
method
1. Preheat the oven to 325 degrees F. With an electric mixer, paddle together butter and sugar together, slowly add piece-by-piece the almond paste and continue mixing for another 2 minutes.
2. Add vanilla and almond extract.
3. Beat in eggs, one at a time, to ensure the eggs are fully mixed. Be sure to beat for 2 more mins after the last egg is incorporated.
4. Paddle in almonds slowly.
5. Sieve together the flour, baking powder, and salt in a separate bowl.
6. In 3 parts, add flour to egg mixture using a wooden spoon, until just incorporated!
7. In a buttered 9 in cake pan, add batter, bang on the counter to get out any air bubbles. Place in oven for 1 hour - 1 hour and 15 mins. Take cake out of the oven when a toothpick is placed in the center of the cake and comes out clean.
8. Poke holes in cake using toothpick. Slowly spoon soak over the top of the cake. Make sure to get the sides of the cake as well.
9. Place on a cooling rack for 15 minutes, enjoy!!
Almond cake
Orange Carrot Cake
Cake Batter:
1. Mix dry ingredients, flour, cinnamon, salt, nutmeg, baking powder, and baking soda and sift together in a bowl to combine them evenly.
2. In separate bowl mix wet ingredients, brown sugar, granulated sugar, and eggs until well incorporated. The gradually add in the vegetable oil.
3. Gradually add and fold the dry ingredients into the wet mixture until well combined
4. Coat the raisins in a bit of flour first to prevent them from sinking to the bottom of the cake.
Add golden raisins, grated carrots, and crushed oranges to the cake mixture.
Frosting:
1. In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment,
beat the cream cheese, vanilla, and butter together until smooth. Add the powdered sugar gradually until completely combined and creamy. . Frosting should be soft, but not runny.
Make the cake:
1. Turn the oven up to 350°F (177°C). Grease two 8-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. Bake for 25-30 minutes. Remove from the oven and allow to cool for 15-20 minutes.
2. Using a large serrated knife or cake leveler, layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer, more frosting, and then top with the 3rd layer. Spread remaining frosting all over the top and sides. Decorate the sides and top of the cake with almonds and orange zest. Refrigerate cake for at least 15-20 minutes before digging in.
Fresh Orange Juice
Grated Carrots
Flour
Cinnamon
Salt
Clove Poweder
Baking powder
Baking soda
Brown Sugar
Granulated sugar
Eggs
Vegetable oil
Golden raisins
1 C
3 C
2 1/2 C
2 tsp
1 tsp
1/2 tsp
1 tsp
1/2 tsp
2 C
1/2 C
3
1 C
1 C
Unsalted butter
Vanilla
Powdered Sugar
Cream cheese
Almonds
1 C
1 1/2 tsp
2 C
12 oz
1/2 C
method
INGREDIENTS
Chocolate Hazelnut Baklava
1. Heat oven to 350º F. Take phyllo dough out of the freezer, and start melting the butter and chocolate (chocolate melts best with a double boiler method) separately.
2. In the pan with the butter, add cardamom and stir until fragrant. Set aside with pastry brush. Stir the chocolate over medium until silky smooth.
3. When phyllo dough has thawed start separating phyllo sheets.
4. Lay phyllo sheet in a buttered 9x13 pan, enough to cover the bottom. When 1st layer is down butter sheet using a pastry brush. Repeat laying sheets + buttering each layer for 8 layers. It's ok if the phyllo tears or cracks, just make sure that the longest piece you have is saved for the very last sheet (the top layer needs to look the cleanest, phyllo sheets are the perfect size to fit in a 9x13 baking pan. So if you have even one sheet that remains intact, that's ok, save it for the last sheet!)
5. Blend toasted hazelnuts so it's a fine grainy consistency.
6. Take the melted chocolate bowl off the double boiler and slowly mix in blended hazelnuts, this should resemble a paste. Slather evenly chocolate mix on top of the butter phyllo sheets.
7. Push the chocolate right to the very edge of the pan! There should be a good amount of butter left for the soak (about 5T left).
8. Repeat laying phyllo dough + brushing butter for 4 more sheets covering the hazelnut spread. If you’d like, you can layer each of the last 4 layers with the hazelnut, but I REALLY like having the one big layer of chocolate!
9. When finished laying the last layer, use a knife to make a pattern. First cut into 6 squares and then cut each square into 2 triangles.
10. Pop baklava in the oven for 35 minutes.
11. When baklava has 5 mins left, heat up butter. Add honey and extra cardamom if needed! Pull baklava out of the oven and pour honey soak evenly over the pan. The baklava should sizzle!!
12. Let baklava rest for 1 hour but can rest overnight if you want the chocolate to really set properly!
Oranges
Large Carrots
Flour
Cinnamon
Salt
Nutmeg
Baking powder
Baking soda
Brown Sugar
Granulated sugar
Eggs
Vegetable oil
Golden raisins
2
3
2 1/2 C
2 t
1 t
1/2 t
1 t
1/2 t
2 C
1/2 C
3
1 C
1 C
Unsalted butter
Vanilla
Powdered Sugar
Cream cheese
Almonds
1 C
1 1/2 t
2 C
12 oz
1/2 C
method
INGREDIENTS
Rosemary Lemon Olive Oil Cake
Extra Virgin Olive Oil
All Purpose Flour
Kosher Salt
Baking Powder
Baking Soda
Granulated Sugar
Eggs, large
Lemon Zest + Lemon juice
Whole milk (room temp)
Rosemary
Lemon Slices
1. Heat oven to 375 degrees F, grease a 9 in round pan and line with parchment paper and grease paper and flour the pan and shake out excess flour.
2. In a large bowl, whisk flour, salt, baking soda, and powder (use a sieve to mix thoroughly and to get some
3. In a small pot, heat the olive oil through with the sprig of rosemary added in. Set aside and let cool.
4. With an electric mixture (or all the strength from the almighty cooking gods gathered in your whisking arm) beat together the sugar, eggs, and lemon zest until eggs are opaque.
Mixture should be fluffy and thick. (about 5 minutes)
5. Slowly drizzle in olive oil and beat until fully incorporated (about 3 minutes) and rosemary leaves.
6. Reduce the whisk to low and add milk and lemon juice. Gradually add flour ( in 3 parts), beat until just combined.
7. Transfer batter to pan, bang the pan on the counter to get out any air bubbles.
8. Sprinkle with about 2 T of sugar.
9. Bake the cake until skewer comes out clean (about 40 mins)
10. When done, take out of the oven and place on a cooling rack for about 20 mins.
11. Either slice a knife along the side of the cake to release the cake from the pan or serve in a cast iron. Place lemon on cake in decorative style and enjoy!!
1 C
2 C
1 t
1 t
¼ t
1 ½ C
3 ea
from 1 lemon
1 ¼ C
1 sprig
½ of a lemon
method
INGREDIENTS
Crumble Apple Pie
Brown sugar
Granulated sugar
Flour
Cinnamon
Nutmeg
Red apples
Lemon
Unsalted butter
Egg
Salt
Water
method
Pie Crust:
1. Start with 2 C of flour. Sift with 1 teaspoon of salt. Add 2 sticks of cold cubed butter and mix together until mixture resembles wet sand.
2. Measure out 6 ounces of ice water that you’re going to sprinkle over the top and gently fold in.
3. Turn out dough on work surface and turn into a disc. Wrap in plastic wrap and place in fridge for 2 hours.
4. Take dough out of fridge and plastic wrap and place on the table.
Dust it with flour and slightly pound it with rolling pin.
Begin to gently roll out the flour as you go, rolling it out to about 4 inches wider than your pie plate.
Filling:
1. Peel and chop the apples into thin slices
2. Add the 1/4 C granulated and 1/2 C brown sugar, cinnamon, and nutmeg to the sliced apples. Add 2 tables spoons of flour and give it a good mix.
Sugar Crumble Topping:
1. Add 12 tablespoons grated cold, unsalted butter, 2/3 C brown sugar, and 1/2 C flour into a bowl
2. Mix until you have coarse crumbs
Make the Pie:
1. Add pie crust to you pie pan for bottom of the pie.
2. Fill the bottom of the pie crust with the apple filling. Add half a stick of cold butter cut into cubes and add cubes into the
3. Top off the pie with the brown sugar crumble mixture
3. Turn the oven down 400°F, and cook for 30-45 minutes. Once you take it out of the oven, let rest for 2 hours.
1 1/2 C
1/4 C
2 1/2 C
2 T
1/2 t
3 #
1/2
4 sticks
1
1 t
6 oz
INGREDIENTS
Banana Nut Muffins
unsalted butter, room temp
light brown sugar
eggs
very ripe bananas , about 3-4 bananas
pure vanilla extract
all purpose flour
baking soda
salt
ground cinnamon, optional
chopped pecans
INGREDIENTS
method
1. Preheat oven to 350°F.
2. In a large bowl, whisk soft butter and ⅔ cup brown sugar until well combined. Add eggs, mashed banana and vanilla, whisking until combined.
3. In a separate bowl, combine the flour, baking soda, salt, and cinnamon. Add dry ingredients to the wet ingredients and use a rubber spatula to lightly stir the batter until almost combined. Add ½ cup pecans and stir until no streaks of flour remain. Be careful not to over-mix.
4. Grease 15 standard-sized muffin cups and divide the batter evenly among the cups. Sprinkle the top of the each cup with brown sugar and chopped pecans. Bake for 14-17 minutes, until a toothpick inserted into the center comes out clean. Cool before serving.
½ C
⅔ C
2
2 C
2 t
1 ¾ C
1 t
¼ t
1/2 t
½ C
Chocolate Semifreddo with Candied Pecans
Egg Yolks
Sugar
Heavy Cream
Pecans
Brown Sugar
Butter
Chocolate
Granulated Sugar
INGREDIENTS
method
Candied Pecans:
1. In a pan melt together butter and brown sugar on medium heat. When this mixture is well Incorporated and thick add pecans and mix well. Place on low heat for 5 minutes. Set aside.
Semifreddo:
1. Pour chilled heavy whipping cream and granulated sugar into bowl or heavy mixer and whip the cream at high speed until soft peaks form, about 4 minutes. Set aside.
2. Combine all egg yolk into bowl and mix at medium- high speed until thick and pale in color.
3. Fold in whipped cream into egg mixture. When well incorporated add in your melted chocolate.
4. Spoon the mixture into a 9 x 5 loaf pan pan with parchment paper. Sprinkle candied pecans on top of mixture. Save some to as extra garnish for the semifreddo once done.
5. Place in freezer until set, at least 6 hours or overnight.
6ea
1 C
1 C
1 C
! C
1/2 C
1 C
1/2C
Toasted ALmond Semifreddo
INGREDIENTS
method
Egg Yolks
Sugar
Heavy Cream
Pecans
Brown Sugar
Butter
Chocolate
Granulated Sugar
pure vanilla extract
6ea
1 C
1 C
1 C
! C
1/2 C
1 C
1/2 C
1 t
Toasted Almonds:
1. Preheat oven to 350°F. Spread the nuts in an even layer on the baking sheet. Roast in oven for 10 minutes. After letting them cool, grind roasted almonds.
Semifreddo:
1. Pour chilled heavy whipping cream, vanilla extract, and granulated sugar into bowl or heavy mixer and whip the cream at high speed until soft peaks form, about 4 minutes. Set aside.
2. Combine all egg yolk into bowl and mix at medium- high speed until thick and pale in color.
3. Fold in whipped cream into egg mixture. When well incorporated add in the roasted almonds.
4. Spoon the mixture into a 9 x 5 loaf pan pan with parchment paper. Sprinkle candied pecans on top of mixture. Save some to as extra garnish for the semifreddo once done.
5. Place in freezer until set, at least 6 hours or overnight. We served this with a peach and raspberry consomme.
Orange Cranberry Scones
all purpose flour
baking powder
salted butter
heavy cream
egg
granulated sugar
cups grated carrot + orange
frozen cranberries
vanilla extract
powdered sugar
orange zest
orange juice
INGREDIENTS
1. Preheat the oven to 400°F. Line a sheet tray with parchment paper and set aside.
2. In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and grated carrot + orange. Then, use a pastry cutter or a fork to cut in the butter until the butter is about lentil-sized. Then add frozen cranberries.
3. In a separate bowl, whisk together the egg, 3/4 cup heavy cream, and vanilla extract. Add the liquids to the flour mixture and mix until just combined.
4. Transfer the dough to the parchment paper-lined sheet tray and pat into a circle. Continue patting the dough until it is about an 8-inch disk. Then, use a bench scraper or knife to cut the circle into 8 wedges. Pull the wedges out a bit so that there is space in between each scone.
5. Freeze the scones for at least 30 minutes.
6. Remove the scones from the freezer, then brush the tops with heavy cream. Sprinkle the tops liberally with sugar.
6. Bake the scones in the preheated oven for 25-28 minutes, or until they’re golden brown and a toothpick inserted in the middle of one comes out clean.
7. To make the glaze: When the scones have just come out of the oven, whisk together the powdered sugar, orange zest, and orange juice. While they are still warm, drizzle the glaze over the scones and serve.
8. Wrap any leftovers in an airtight container, and store at room temperature for 2-3 days.
2 1/2 C
2 t
1/2 C, cold
3/4+ extra for brushing
1 large egg
1/2 C
1/2 C
1/2 C
1 t
1 C
2 T, about 1 orange
1 T
method
