Winter

Rey’s Chocolate Flan with Kahlua Ingredients: Yield: 6 1/3 cup sugar 1/4 cup water 2 cups whole milk 3/4 cup grated chocolate (a Mexican brand like Ibarra or Abuelita is ideal) 1/2 cup sugar 1 inch cinnamon stick (a Mexican brand like Canela is ideal) 4 large eggs 1 tablespoon Kahlua 1/2 teaspoon pure vanilla […]

Hot Fudge Pudding Cake Ingredients: Yield: 8 4 ounces espresso or strong coffee 2/3 cup processed cocoa powder 2/3 cup brown sugar 1 cup granulated sugar, divided 6 tablespoons sweet butter 2 oz. semi-sweet chocolate, chopped 3/4 cup all-purpose flour 2 teaspoon baking powder 1 tablespoon vanilla extract 1/3 cup milk 1/4 teaspoon salt 1

Almond and Clementine Mandarin Polenta Cake Ingredients: Yield: 8-10 For the Glaze Juice from 4 Clementine mandarin oranges 3 tablespoons evaporated cane juice Getting it done: Preheat oven to 325 degrees. Oil bottom and sides of a 10-inch cake pan and line with parchment paper. Cream butter and cane juice in a mixer on high

Chef Seann’s Molasses Spice Cookies Ingredients: 2 1⁄4 cups all-purpose flour 1 teaspoon baking soda 1 1⁄2 tablespoon ground cinnamon 1 1⁄2 tablespoon ground ginger 1⁄2 teaspoon ground cloves 1⁄4 teaspoon ground allspice 1⁄4 t teaspoon ground nutmeg 1⁄4 teaspoon ground black pepper 1⁄4 teaspoon salt 1 1⁄2 sticks (6 oz.) unsalted butter, softened 1/3

Serves 8 8 Golden Delicious or Fuji apples 8 ounces evaporated cane juice, divided 6 ounces almond paste 2 ounces plus 2 teaspoons dark rum 2 tablespoons unsalted butter, softened to room temperature 2 cups unfiltered apple cider 1 cup mascarpone (Italian cream cheese) Directions: Preheat oven to 350 degrees. Mix 4 ounces of cane

Rhubarb and Strawberry Granité Ingredients: 1 1/2 cup evaporated cane juice 2 cups of water 1 pound rhubarb, trimmed and cut in 1-inch pieces 2 cups strawberries, washed, stems removed, sliced 6 tablespoons fresh lemon juice Getting it done: To make a simple syrup, place cane juice in a large non-reactive soup pot with 2

2 cups apple juice 2 cups tawny port 1/2 cup sugar 1 rosemary sprig 2 cups quince, peeled and diced 1 cup fresh cranberries Directions: Place juice, port, sugar and rosemary in a saucepan over medium heat. Add quince and cranberries and bring to a boil. Reduce heat to a low simmer until quince is

Braised Paso Prime Grass-Fed Beef Stew with Winter Vegetables and Cornbread Cobbler Ingredients: 3 ounces extra virgin olive oil 4 pounds grass-fed sirloin, diced into 1-inch cubes Kosher salt and freshly ground pepper 3 carrots, peeled and diced large 1 small head celery root, peeled and diced large 1 pound red pearl onions, blanched and

1/2 head savoy cabbage, julienned* 2 heads Belgian endive, leaves washed and separated 2 heads Treviso radicchio, leaves washed and separated 1 head chicory, washed and chopped coarse 2 shallots, peeled and julienned* Kosher salt and fresh-cracked pepper 3 blood oranges, peeled; each orange cut into 8 slices 1/2 cup hazelnuts, toasted, peeled and chopped

2 quarts chicken stock 1 1/2 pounds skinless, boneless, organic chicken 3 tablespoons butter 2 stalks celery, diced 2 medium carrots, peeled and diced 1 small yellow onion, peeled and diced 1 medium parsnip, peeled and diced 2 teaspoons garlic, chopped 2 tablespoons fresh thyme, chopped 2 bay leaves 1/2 cup dry white wine Kosher