FINE DINING MONSTER

  Elderflower Prosecco cocktail Ingredients 1/2 lemon, juiced 1/2 lime, juiced 30ml of gin Prosecco elderflower cordial ice Method Fill a glass or a wine glass with ice. Add the lemon and lime juice, the gin, then a good splash of elderflower cordial Fill the rest of the glass with Prosecco then have a taste (you want about 2/3 Prosecco to 2/3 everything else) You might need to add more elderflower if it’s too tart for you. I like to keep frozen berries in the freezer which make a stellar garnish for this - especially strawberries

  Polenta Dutch Baby with Ham and Swiss Ingredients 1/2 cup all-purpose flour (about 2 1/8 ounces) 3 tablespoons granulated sugar 2 tablespoons uncooked polenta (such as Bob’s Red Mill) 7/8 teaspoon kosher salt, divided 1/2 cup whole milk 3 large eggs 3 tablespoons unsalted butter, cut into 3 pieces 1 ounce thinly sliced deli ham, patted dry and cut into 2- x 1/2-inch strips 1 ounce Swiss cheese, grated (about 1/4 cup) 1 teaspoon country Dijon mustard 1 teaspoon Champagne vinegar 1/4 teaspoon pure maple syrup or honey 1 tablespoon grapeseed oil 1 ounce baby arugula (about 1 cup) 1 ounce red grapes, quartered (about 1/4 cup) Directions Whisk together flour, sugar, polenta, and 3/4 teaspoon salt in a medium bowl. Whisk together milk and eggs in a small bowl. Add milk mixture to flour mixture, and whisk until smooth. Cover and chill at least 2 hours or up to overnight (about 8 hours). Preheat oven to 425°F with oven rack in lower third of oven. Re...

  Ginger Spice Cake Doubles Ingredients Baking spray 1 cup boiling water 3/4 cup chopped peeled fresh ginger, preferably young ginger 1 cup granulated sugar 1 cup canola oil 1 cup unsulfured dark molasses 2 teaspoons baking soda 1/2 teaspoon kosher salt 2 large eggs, at room temperature 2 cups (about 8 1/2 ounces) all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground cloves Pinch of ground nutmeg Pinch of black pepper Whipped cream, powdered sugar, pomegranate arils, and thinly sliced candied ginger, for garnish Directions Preheat oven to 350°F. Line bottom of a 9-inch springform pan with parchment paper; lightly grease sides of pan with baking spray. Tightly wrap outer sides and bottom of pan in a double layer of alum...

  English Muffins Ingredients Biga 1/2 cup (about 2 1/8 ounces) bread flour 1/4 cup water 1/4 teaspoon instant or quick-rising yeast English Muffins 1 1/3 cups water 1 tablespoon plus 1 teaspoon extra-virgin olive oil, plus more for greasing bowl 1 1/2 teaspoons instant or quick-rising yeast 1 1/2 teaspoons fine sea salt 3 1/2 cups (about 18 ounces) unbleached all-purpose flour, divided, plus more for work surface 1/4 cup semolina or yellow cornmeal, preferably stone-ground 6 tablespoons (3 ounces) unsalted butter, plus more if needed Local Offers Change Oops! We cannot find any ingredients on sale near you. Do we have the correct zip code? Directions Prepare the Biga Stir together bread flour, water, and yeast in a small bowl to make a sticky dough. Cover bowl tightly with plastic wrap, and refrigerate for...

  Swiss Chard Frittata Ingredients 1 (10-ounce) bunch Swiss chard, stemmed 1 cup whole-milk strained (Greek-style) yogurt 2 teaspoons dried mint 1 medium garlic clove, finely chopped (about 1 teaspoon) 2 1/2 teaspoons flaky sea salt (such as Maldon), divided, plus more for garnish 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 medium-size (10-ounce) Spanish onion, chopped (about 1 1/4 cups) 12 large eggs, lightly beaten 1/3 ounce Parmesan cheese, finely grated (about 1/4 cup) (optional) Directions Preheat oven to 425°F. Bring a large pot of water to a boil over high. Add chard; cook until bright green and just tender, about 3 minutes and 30 seconds. Transfer chard to a wire rack to drain and cool. Pat dry using paper towels; roughly chop. Stir together yogurt, mint, garlic, and 1/2 teaspoon flaky sea salt in a small bowl; set yogurt mixture ...

  Christmas Tree Cake Ingredients Cooking spray 2 (15.25-oz.) boxed chocolate cake mix, plus ingredients called for on back of box 2 1/2 c. (5 sticks) butter, softened 8 c. powdered sugar 2 Tbsp. heavy cream 1 Tbsp. pure vanilla extract  1/4 tsp. kosher salt Green food coloring Sprinkles Directions   Step 1Preheat oven to 350°F. Grease and line five 8” round cake pans. Make cake mixes according to package directions and divide evenly between prepared cake pans.  Step 2Bake until a toothpick inserted in the middle comes out clean, 20 to 23 minutes. Let cool for 15 minutes, then invert onto a cooling rack to cool completely.  Step 3Wrap cooled layers in plastic wrap and freeze for at least 30 minutes and up to 3 days.  Step 4Meanwhile, make frosting: In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle ...

  Bacon, Cheddar, and Onion Quiche Ingredients Pastry 2 cups all-purpose flour 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 1/2 sticks cold unsalted butter, cut into small pieces 1/2 cup ice water Filling 1/4 pound thickly sliced bacon 1 tablespoon vegetable oil 1 large onion, sliced 1/4 inch thick Kosher salt Freshly ground black pepper 3 large eggs 3/4 cup milk 1/2 cup crème fraîche 3 1/2 ounces aged white cheddar cheese, shredded (1 1/4 cups) 2 tablespoons chopped dill Directions Prepare the pastry In a medium bowl, whisk together the flour, salt and pepper. Using a pastry cutter or two knives, cut in the butter until it resembles small peas. Sprinkle the water on top and mix until the dough begins to come together. Turn the pastry out onto a work surface and gently knead two or three times, just until it comes together. Pat the pastry into a disk, wrap in plastic and refrigerate until thoroughly chilled, 1 hour. O...

  Antipasto Christmas Tree Cheese Ball Ingredients 2 c. finely shredded Provolone 1 c. finely shredded Parmesan 2/3 c. chopped pepperoncini 1/2 c. blanched almonds, chopped 4 oz. salami or pepperoni, finely chopped 2 marinated artichoke hearts, finely chopped (about 3/4 c.) 2 cloves garlic, chopped 2 Tbsp. Italian seasoning 1/2 tsp. kosher salt 1/4 tsp.crushed red pepper flakes 4 (8-oz.) blocks cream cheese, room temperature 6 oz. pitted marinated green Cerignola olives, halved 4 oz. marinated Kalamata olives, halved 2 oz. pitted marinated black Cerignola olives, halved 4 oz. roasted red peppers, cut into 3/4" pieces Rosemary sprigs, for decorating 1 (1/2"-thick) slice fresh mozzarella Crackers or crostini, for serving Directions Step 1In a large bowl, toss Provolone, Parmesan, pepperoncini, almond...

  Fig and macadamia porchetta Ingredients (10) 4 garlic cloves, crushed 2 tbs runny honey 1 1/2 tbs fennel seeds, roasted, crushed Zest of 2 lemons Pinch of chilli flakes 200g dried figs, chopped 140g macadamias, chopped 2 tbs finely chopped thyme leaves 2.7kg pork belly, skin on, scored 1/4 cup (60ml) extra virgin olive oil The cost per serving includes staple ingredients, costs vary based on individual supermarkets and is an estimate only. Method 1. To make the stuffing, place the garlic, honey, fennel seed, zest, chilli, fig, macadamia and thyme in a food processor and pulse until finely chopped. Season. 2. Lay pork belly on a clean work surface, skin-side down, and butterfly the meat from the centre outwards on one side to separate meat from the skin without cutting all the way through, then open out to 1 large piece. Season all over and spread the stuffing over the meat only. Roll meat over itself into a log so that the skin is over the top an...

  Roasted Brussels Sprouts With Pecans Ingredients 2 pounds Brussels sprouts, trimmed and halved 1 cup pecans, roughly chopped 2 tablespoons olive oil 2 cloves garlic, finely chopped kosher salt and black pepper Directions Heat oven to 400°F. On a large rimmed baking sheet, toss the Brussels sprouts, pecans, oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Turn the Brussels sprouts cut-side down. Roast until golden and tender, 20 to 25 minutes.

  Chocolate Ganache Tart Ingredients 60 round buttery crackers, such as Ritz ¾ cup (1½ sticks) unsalted butter, divided 1 tablespoon powdered sugar 6 ounces (1 cup) bittersweet chocolate chips 1 cup heavy whipping cream 1 teaspoon pure vanilla extract ⅛ teaspoon kosher salt Flaky sea salt for garnish (optional) Directions Preheat the oven to 350°F. Place crackers in a large zip-top bag and seal well. Pulse in a food processor or use a rolling pin or wine bottle to crush crackers into fine crumbs. Melt 1 stick of butter in a small saucepan over medium-low, stirring occasionally. Transfer cracker crumbs to a large bowl. Stir in sugar and then melted butter until the mixture is well combined, matching the consistency of wet sand. Transfer to a 9-inch tart pan with a removable bottom or a 9-inch pie plate. Press the crust into an even layer on the bottom and up the sides of the pan. Bake until...

  Smoked salmon, nori and mooli canapés Ingredients Sweet and sour sea lettuce 200g of sea lettuce, picked and washed 100ml of rice wine vinegar 100ml of water 100g of sugar 1 pinch of salt Mooli 1 mooli, large salt Smoked salmon filling 150g of smoked salmon, trimmed and cut into small dice 4 sheets of nori seaweed 100g of crème fraîche caviar, to garnish lemon juice freshly ground black pepper   Method Begin by preparing the sea lettuce. Combine the rice wine vinegar, water, sugar and pinch of salt in a small pan and bring to the boil. Once the sugar has dissolved, remove the pan from the heat and add the sea lettuce to the hot liquor. Set aside to cool completely and refrigerate until required 100ml of rice wine vinegar 100ml of water 100g of sugar 1 pinch of salt 200g of sea lettuce, picked and washe...

  Slow Cooker Brisket With Melty Onions and Chimichurri Ingredients Brisket 3 Tbsp olive oil 5 to 5 1/2 lb brisket, trimmed 1 Tbsp. plus 1 tsp kosher salt, divided 1 1/2 tsp ground black pepper, divided 4 large red onions, cut into 1/2-inch-thick slices 1 cup dry red wine (kosher if desired) Chimichurri 1 1/2 cups fresh flat-leaf parsley leaves, chopped, plus more for serving 3/4 cup olive oil 2 Tbsp prepared white horseradish 1/2 tsp lemon zest, plus 1 Tbsp. fresh juice (from 1 lemon) 1/2 tsp kosher salt 1/8 tsp ground black pepper Directions Make the brisket: Heat oil in a large skillet over medium-high. Sprinkle brisket with 1 tablespoon salt and 1 teaspoon pepper. Place in hot oil and cook until browned on both sides, about 6 minutes per side. Transfer to a 6-to-8-quart slow cooker. Add onions and remaini...

  Mushroom duxelle, pickled mushrooms and Jerusalem artichoke Ingredients Pickled mushrooms 60ml of white wine vinegar 40g of caster sugar 20ml of water 20ml of white wine 10 button mushrooms Mushroom duxelle 500g of flat field mushrooms 3 shallots, finely sliced 2 garlic cloves, puréed 1 sprig of thyme, leaves picked 1 dash of rapeseed oil cep powder salt pepper Artichoke purée 500g of Jerusalem artichoke 100ml of rapeseed oil salt Artichoke crisps 5 Jerusalem artichokes rapeseed oil, for deep-frying salt To serve 10 button mushrooms Equipment Mandoline 10cm ring mould Blender Method To begin, pickle the mushrooms. Bring all the ingredients (except the mushrooms) to the boil in a saucepan. Remove from the heat and allow to cool before transferring to a container. Finely slice the mushrooms on a mandoline or with a knife and submerge in the pickling liquid. Leave to pickle for 1–...

  Christmas ice cream Ingredients 200g of christmas pudding 500ml of milk 1 vanilla pod 7 egg yolks 250g of caster sugar 300ml of double cream 5 drops of vanilla essence Equipment Ice cream maker Method 1 Split the vanilla pod lengthways with the tip of a sharp knife and scrape the inside to remove the seeds. Add both the pod and the seeds to a heavy-based saucepan with the milk and bring to the boil. Once boiling, remove from the heat and set aside - remember to remove the scraped out vanilla pod 1 vanilla pod 500ml of milk 2 In a separate bowl, whisk together the sugar and egg yolks until creamy in colour. Then, gradually whisk in the hot milk 7 egg yolks 250g of caster sugar 3 Pour the mixture into a separate saucepan over a low-medium heat and keep stirring with a wooden spoon until the mix thickens in consistency enough to coat the back of the spoon. Do not allow to boil as the mix will curdle 4 Gently incorporate th...

  White Chocolate Pomegranate Cheesecake Ingredients 7 oz gingersnap cookies, finely crushed (1 1/2 cups) 6 Tbsp unsalted butter, melted, divided, plus more for greasing pan 3/4 cup, plus 2 1/2 Tbsp granulated sugar 1 tsp kosher salt, divided 3 8-oz packages cream cheese, at room temperature 3 large eggs, at room temperature 2/3 cup sour cream 7 oz white chocolate, melted and cooled to room temperature, plus more, unmelted, for topping (optional) 1 Tbsp plus 2 tsp cornstarch (divided) 1 1/2 cups pomegranate juice 2 tsp. lime zest plus 1/2 tsp. fresh juice (from 1 lime) 1/4 cup pomegranate arils 2 Tbsp roasted salted pistachios, roughly chopped Directions Preheat oven to 350°F with a rack in center position. Wrap bottom and sides of a 9-inch springform pan with 4 layers of aluminum foil; lightly grease pan with butter....

                                        Apple Brandy Pork Loin Ingredients 1 1/2 tsp freshly ground black pepper 1 1/2 tsp ground fennel seeds 1 tsp garlic powder 1 Tbsp plus 1 tsp kosher salt, divided 3 1/2-lb center-cut pork loin roast, trimmed 2 Tbsp pure maple syrup 1 1/2 tsp Dijon mustard 3/4 cup apple brandy (such as Calvados), divided 4 Tbsp olive oil, divided 3 medium parsnips, peeled and cut diagonally into 2-inch pieces (about 2 1/2 cups) 3/4 cup chicken stock, divided 5 sprigs thyme, plus more for topping 1/4 cup (1/2 stick) unsalted butter, cubed, divided 1 Tbsp apple cider vinegar Directions Mix together pepper, fennel seeds, garlic powder, and 1 tablespoon salt in a small bowl. ...

  Christmas Brie Ingredients Flour, for work surface 2 Sheets puff pastry, thawed 1 (7 oz.) round brie 1 Tbsp. raspberry jam Egg wash, for brushing puff pastry Crackers, for serving Directions   Step 1Preheat oven to 350º. Unroll 1 puff pastry on a floured work surface. Step 2Smear raspberry jam in center of puff pastry. Place brie on top of jam. Step 3Fold corners of pastry around brie like you would a present. Seal with egg wash. Step 4Cut second sheet of puff pastry into strips. Wrap two long strips around brie to create base of bow. Step 5Cut long strip into smaller pieces to create ribbon for bow. Seal onto brie with egg wash in a bow shape. Step 6Place brie on a parchment-lined baking sheet and cover all over with more egg wash. Step 7Bake until deeply golden, about 15 minutes. Step 8Serve with crackers.  

  Turkey breast roulade with cranberry stuffing Ingredients (17) 1 (2kg) boneless turkey breast, skin on 1 1/2 tbs salt flakes 2 tsp brown sugar 1 tsp coarsely ground black pepper 30g unsalted butter Steamed broccolini and asparagus, dressed salad leaves and cranberry relish, to serve Stuffing 60g unsalted butter, chopped 1 small onion, finely chopped 1 stalk celery, finely chopped 1/2 cup (80g) dried whole cranberries 2 tbs each of chopped sage and fresh thyme leaves 1/2 cup (125ml) dry white wine 1 cup (50g) panko breadcrumbs 1/2 cup (125ml) chicken stock 2 large eggs, at room temperature Gravy 1 1/2 tbs plain flour 2 cups (500ml) chicken stock The cost per serving includes staple ingredients, costs vary based on individual supermarkets and is an estimate only. Method 1. To prepare the turkey, carefully remove skin from breast by using your fingers to gently pry it away from the flesh, trying not to tear as you go. Transfer skin to ...

  Sweet-and-Spicy Mulled Wine Ingredients 2 (750-mL) bottles full-bodied dry red wine (such as Zinfandel) ½ cup black peppercorns ⅓ cup granulated sugar 4 (2-in.) orange peel strips (from 1 orange) 1 (1-in.) piece fresh ginger, peeled and sliced 1 cinnamon stick, plus more for garnish 1 whole star anise Orange slices Directions Stir together wine, peppercorns, sugar, orange peel, ginger, cinnamon stick, and star anise in a large saucepan.  Bring to a simmer over high. Cover and let stand for 30 minutes.  Strain and discard solids. Pour evenly into eight glasses and garnish with orange slices and cinnamon sticks. Serve warm.