FINE DINING MONSTER

  Gluten-free Easter Wreath Bread Ingredients For the gluten-free wreath bread 112 g Rice flour Sorghum flour95 g 90 g, (cornstarch) Cornflour, plus approx 1 cup for dusting Tapioca flour 112 g Xanthan gum 2 ½   tsp Salt 3/4 tsp, fine, sea Sugar 50 g Rice milk 225 ml, warm Yeast 2 1/4 tsp, fast-action, dried Eggs 3 large Egg yolks 2 Sunflower oil 6 tbsp Orange zest 1/2, unwaxed, finely grated Raisins 50 g For the glaze Eggs 1, large Margarine 1 tbsp, dairy free, Honey 1 tbsp 1/2 tsp To decorate Sugar Eggs coloured hard boiled Preparation Step01 For the gluten-free Easter wreath bread Whisk together the flours, xanthan gum and salt and set aside. Add the sugar to the milk and stir to dissolve. Add the yeast, stir and set aside for about 5 minutes until foamy on top. Whisk the eggs and egg yolks lightly in a mixing bowl. Pour in the oil slowly, whisking cons...

  Mint Tulip Cocktail Ingredients 2 c. pink cranberry juice 1 3/4 c. citrus vodka 1/2 c. St. Germain liqueur  1/4 c. fresh lemon juice, plus slices for serving Fresh mint sprigs, for serving Directions Step 1Combine cranberry juice, vodka, St. Germain, and lemon juice in a pitcher.  Step 2Serve over ice with lemon slices and mint sprigs.

  Spring Daisy Lemon Layer Cake Ingredients For the flowers: Cornstarch, for work surface 16 oz. white gum paste Daisy plunger cookie cutters Royal icing or white candy melts, melted (optional) For the cake: Cooking spray 2 1/2 c. cake flour, spooned and leveled 2 tsp. baking powder 1/2 tsp. kosher salt 1 c. (2 sticks) unsalted butter, at room temperature  2 c. granulated sugar 4 large eggs, separated 1 tsp. pure vanilla extract 1 c. sour cream 1/4 c. whole milk 1 tbsp. grated lemon zest, plus 1/4 c. lemon juice For the buttercream and decorations: 1 1/2 c. (3 sticks) unsalted butter, at room temperature 1 (16-ounce) package confectioners' sugar 1 1/2 tsp. pure vanilla extract 1/2 tsp. kosher salt 3 tbsp. heavy cream 1 tbsp. lemon zest, plus 3 tbsp. lemon ...

  Spinach-and-Pine-Nut-Stuffed Leg of Lamb Ingredients 3 tbsp. olive oil 1 large yellow onion, chopped 1 (5-ounce) package baby spinach 2 garlic cloves 1/2 c. pine nuts 1/2 c. golden raisins 1 (5-pound) boneless leg of lamb, butterflied 1 tbsp. salt 1 tsp. freshly ground pepper 1 tsp. sweet paprika 1 tsp. ground coriander Directions Step 1Preheat the oven to 400°F. Meanwhile, in a large sauté pan over medium-high heat, heat the olive oil. Add the onion and sauté until softened, about 8 minutes. Add the spinach and garlic, and sauté until the spinach is wilted, about 4 minutes. Remove the pan from the heat and stir in the pine nuts and raisins. Step 2Sprinkle the lamb with 1/2 tablespoon of salt and 1/2 teaspoon of pepper, then flip the meat and repeat. Sprinkle one side with paprika and coriander, then evenly spread the spinach mixture on that side. Roll...

  Citrus-Roasted Salmon Ingredients 3 clementines, divided 1 lemon, sliced 8 sprigs thyme, plus 1 tablespoon thyme leaves 1 (3-pound) skin-on salmon fillet 1 1/2 tbsp. pure honey 1 tbsp. fennel seeds, crushed Kosher salt and freshly ground black pepper Directions 1. Preheat oven to 425°F. Slice 1 clementine. Arrange sliced clementine, lemon, and thyme sprigs in center of a baking sheet. Top with salmon, skin side down. 2. Grate zest from 1 clementine into a measuring cup, then squeeze in juice from both remaining clementines (you should get about 1/4 cup). Add honey and whisk until dissolved. Brush salmon with half of clementine mixture, then sprinkle with fennel and thyme leaves. Season with salt and pepper. Roast 10 minutes. 3. Brush salmon with remaining juice mixture. Roast until barely opaque throughout, 12 to 15 minutes.

  Spring Gin Flip Ingredients 1 c. sugar 2 chamomile tea bags 2 oz. barrel-aged Old Tom Gin 1 large egg 1 to 2 dashes Bolivar or Angostura bitters Chamomile flowers, for garnish (optional) Directions Step 1Make chamomile syrup: Combine sugar and 1 cup water in a small saucepan. Bring to a boil and cook, stirring, until sugar is dissolved, about 30 seconds. Remove from heat and add tea bags. Steep, stirring occasionally, 4 to 6 minutes. Discard tea bags; cool completely.  Step 2Combine gin, egg, and 3/4 ounce chamomile syrup in a cocktail shaker; top with ice. Cover and shake vigorously, until thoroughly combined and very foamy, 1 to 2 minutes. Strain into a coup glass and garnish with bitters and chamomile flowers, if desired. Serve immediately.

  Rhubarb Custard Pie Ingredients For the crust: All-purpose flour, for work surface 1/2 recipe Basic Pie Dough For the streusel: 1/3 c. all-purpose flour, spooned and leveled 1 1/2 tbsp. light brown sugar Pinch freshly grated nutmeg 1/8 tsp. kosher salt 2 tbsp. cold unsalted butter, cut into pieces For the filling: 3/4 c. granulated sugar 3 tbsp. all-purpose flour 1/4 tsp. kosher salt 1 c. sour cream, at room temperature 1/3 c. heavy cream, at room temperature 4 large egg yolks, at room temperature 1 tsp. pure vanilla extract 1 tsp. grated lemon zest 2 c. chopped fresh rhubarb (9 ounces) or 3 3/4 cups frozen chopped rhubarb, thawed Directions Step 1Make crust: Preheat oven to 375°F with racks in bottom and middle positions. Line a rimmed baking sheet with aluminum foil. On a lightly floured...

  Brussels Sprouts with Bacon Lardons and Chestnuts Ingredients 1 1/2 lb. Brussels sprouts, trimmed and halved 2 tbsp. unsalted butter 1 tbsp. olive oil 2 (4-ounce) packages diced pancetta 1 (5.2-ounce) bag roasted chestnuts, roughly chopped 2 tbsp. fresh lemon juice, optional Pinch freshly grated nutmeg Kosher salt and freshly ground black pepper Directions Step 1Place 2 inches water in a medium pot fitted with a steamer basket; bring to a simmer. Add Brussels sprouts, and steam until crisp- tender, 4 to 6 minutes. Drain and reserve.  Step 2Heat butter and oil in large skillet over medium heat. Add pancetta and cook, stirring occasionally, until golden brown and crisp, 6 to 7 minutes. Increase heat to medium-high. Add Brussels sprouts and chestnuts. Cook, stirring occasionally, until Brussels sprouts are crisp and golden brown on the edges, 6 to 8 minutes. Stir in lemon juice, if desired,...

  Pizza Rustica Ingredients FOR THE CRUST: 3 1/2 c.  all-purpose flour 1 1/2 tsp. kosher salt 1 tsp. granulated sugar 1 1/4 c. unsalted butter, cubed and chilled 2 large eggs 4 tbsp. ice water, plus more as needed 1 tbsp. apple cider vinegar FOR THE FILLING: 10 large eggs, divided 1 (15-oz.) container whole milk ricotta 3/4 c. grated parmesan cheese, divided 1 tsp. garlic powder 1/2 tsp. ground black pepper 6 oz. provolone piccante 1/4 lb. thinly sliced soppressata salami 1/4 lb. thinly sliced smoked ham 1/4 lb. thinly sliced prosciutto 1/2 c. chopped fresh Italian parsley Directions 1For the crust: In a large bowl, whisk together the flour, salt, and sugar. With a pastry cutter or your fingers, gradually work the butter into the flour until dime-sized pieces re...

  Bacon Cheddar Deviled Eggs Ingredients 12 large eggs 4 slices bacon ½ cup mayonnaise 2 tablespoons finely shredded Cheddar cheese 1 tablespoon mustard Directions Place eggs in a saucepan and cover with cold water. Bring water to a boil, then immediately remove from the heat. Cover the pan and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from the hot water and rinse under cold running water to cool. While the eggs are standing in hot water, cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels, then crumble. Peel cooled eggs and cut in half lengthwise. Transfer yolks to a bowl. Add mayonnaise, bacon, Cheddar, and mustard to yolks, then mash to combine. Spoon egg yolk mixture into egg white halves. Serve immediately or cover and refrigerate until ready to serve.  

  Dye Easter Eggs To start, cover a table with layers of old newspaper to soak up any spills. Create a drying rack by sticking pins into a sheet of thick foam board. For colorfast egg dyes, mix 7-8 drops of food coloring into 1 cup of hot water. Stir in 1/4 cup vinegar. For more intense colors, use small amounts of professional-quality food coloring gels or pastes, available at craft, cake decorating and kitchen supply stores. If you're doing multi-colored eggs, let them dry thoroughly between coats of dye. Store finished and dried eggs in empty egg cartons. Use this simple mix of food coloring, water, and vinegar to decorate Easter eggs. Creative Easter Egg Decorations Wrap eggs with twine or rubber bands before dyeing to create a striped effect. Remove after drying. Create patterns with small bits of tape or stickers and remove after dyeing and drying. Dab rubber cement on eggs and rub it off after dyeing and drying. For spattered eggs, dip egg in a base col...

  Jell-O Easter Eggs Ingredients Cooking spray 1 (3.4-oz.) package blue Jell-O 1 (3.4-oz.) package pink Jell-O 1 (3.4-oz.) package yellow Jell-O 1 (3.4-oz.) package green Jell-O 1 c. Cool Whip, divided Directions Step 1Using a pair of scissors, make a small hole at the tip of each plastic egg. (If there is an existing hole, use your scissors to widen it.) Grease the inside of each egg with cooking spray. Step 2Into a medium bowl or measuring cup, combine Jell-O powder and 3/4 cup boiling water. Whisk until powder is completely dissolved, then add 1/2 cup cold water and 1/4 cup Cool Whip. Whisk to combine. Repeat process with remaining Jell-O flavors. Step 3Place eggs hole side up in an empty egg carton. Using a food-safe syringe, fill each egg 1/3 of the way with one color. Place in refrigerator to set, 45 minutes. Fill each egg another 1/3 of the way full with another color and return to refrigerator...

  Easter Basket Cake Ingredients 1 (18.25 ounce) package white cake mix 1 (16 ounce) can white frosting 2 drops green food coloring ½ teaspoon water 2 cups flaked coconut 1 (14 ounce) package candy-coated chocolate pieces Directions Prepare the cake mix and bake the cake in two 8 inch rounds according to package directions. Cool completely. Cut a circle out of the center of one of the layers, leaving a ring that measures 1 1/2 inches from the outer to the inner edge. Place the uncut layer on a serving platter and frost the top. Place the ring layer on top of the frosted layer, and frost the sides and top of the basket. Decorate the sides and top by pressing candy pieces into the frosting. To tint the coconut, combine water and green food coloring in a medium bowl. Stir in coconut with a fork until evenly tinted. Place green coconut grass in center of cake basket. To make a handle, cut a piece of alu...

  Easter Meat Pie Ingredients 2 pounds ricotta cheese 6 large eggs 1 pound cooked ham, chopped ½ pound Genoa salami, chopped ½ pound mozzarella cheese, grated ¼ pound prosciutto, chopped 4 (9 inch) unbaked pie crusts ¼ cup grated Parmesan cheese Directions Preheat the oven to 325 degrees F (165 degrees C). Place ricotta in a large mixing bowl. Beat in eggs, one at a time, with an electric mixer on low speed. Stir in ham, salami, mozzarella, and prosciutto until well combined. Line two 9-inch pans with pastry. Divide ricotta mixture between the pans. Sprinkle each pie with Parmesan cheese, then cover with top pastry. Crimp the edges and cut steam vents in tops. Bake in the preheated oven until crust is golden brown, about 1 hour. Cool pies on wire racks.  

  Homemade Peanut Butter Eggs Ingredients 1 c. creamy peanut butter 6 tbsp. unsalted butter, softened 2 c. powdered sugar 3/4 c. graham cracker crumbs 2 tsp. vanilla extract 1/2 tsp. kosher salt 16 oz. semisweet chocolate bars, chopped Pastel-colored sprinkles Directions 1Line 2 baking sheets with parchment paper. 2To the bowl of a stand mixer fitted with the paddle attachment, add the peanut butter and butter, and beat on medium speed until smooth and creamy, about 2 minutes. With the mixer on low speed, gradually stir in the powdered sugar, graham cracker crumbs, vanilla, and salt. Beat until well combined, about 1 minute. 3Divide the peanut butter mixture into 1 ½ tablespoon balls. Flatten them into an egg shape, measuring about 2 inches long, 1 inch wide, and about ¾ inch thick. Place them on the prepared baking sheets and chill in the refrigerator or freezer while melting the chocol...

  Paska Bread Ingredients 1/4 c. warm water (about 110°F) 1 tbsp. active dry yeast (from 2 1/4-oz. packets) 3/4 c. warm milk (about 110°F) 1/2 c. granulated sugar 6 tbsp. unsalted butter, melted 3 large eggs, room temperature and divided 4 3/4 c. all-purpose flour 2 1/2 tsp. kosher salt Nonstick cooking spray Directions 1In the bowl of a stand mixer fitted with a dough hook, stir together the warm water and yeast. Let the mixture stand until it is foamy, about 5 minutes. Add the warm milk, sugar, butter, and 2 eggs. Use a spatula or a whisk to stir the mixture until combined. Add the flour and salt, and mix with a spatula until a shaggy dough forms. Return the bowl to the mixer; turn the speed to medium, and beat until the dough is smooth, elastic, and tacky, about 5 minutes. 2On a clean surface, form the dough into a smooth round. Transfer the dough to a large bowl lightl...

  Pasta with Peas Ingredients 4 oz. pancetta, chopped 1 lb. pasta 1 1/2 c. frozen green peas 2 large shallots, chopped (about 3/4 c.) 3/4 tsp. kosher salt, plus more for pasta water 1/2 tsp.ground black pepper, plus more to serve 1/2 c. white wine 1 (8-oz.) container mascarpone cheese, room temperature 1 c. grated parmesan cheese, plus more to serve 2 tbsp. fresh lemon juice 1/2 c. torn basil or mint Directions 1Heat a large sauté pan over medium heat. Add the pancetta and cook until the fat has rendered and the pancetta is golden and crispy, 5 to 7 minutes. Remove the pancetta to a paper towel-lined plate. Drain off all but 2 tablespoons of rendered fat. 2Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the pasta 1 minute less than the package instructions. In the last 2 minutes of cooking, add the peas. Reserving at least 1 c...

  Easter Bunny Cake Ingredients For the Vanilla Cake: 2 1/4 c. all-purpose flour, spooned and leveled, plus more for pans 1 1/2 c. granulated sugar 2 tsp. baking powder 1 tsp. kosher salt 3 large eggs 1 tsp. pure vanilla extract 1/2 c. canola oil 1 c. whole milk For the Vanilla Buttercream: 1 c. (2 sticks) unsalted buttercream, at room temperature 2 tbsp. heavy cream 1 tsp. pure vanilla extract 3 c. confectioners’ sugar 2 tbsp. cocoa powder 1 tbsp. whole milk 1/2 c. sweetened shredded coconut Pink food coloring Directions Step 1Make the cake: Preheat oven to 350°F. Grease and flour two 8-inch cake pans. Whisk together flour, sugar, baking powder, and salt in a bowl.  Step 2Beat eggs, vanilla, oil, and milk with an electric mixer on medium speed until combined, about ...

  Spring Salad with Pickled Vegetables Ingredients For the pickled vegetables: 1 c. white wine vinegar 1 tbsp. sugar 2 tsp. kosher salt 1/2 tsp. whole black peppercorns 1 tsp. fennel seeds 1/2 tsp. dill seeds 1 bay leaf 8 oz. vegetables, such as carrots, radishes, and turnips, shaved or thinly sliced For the salad: 1/3 c. olive oil 3 tbsp. champagne vinegar 1 tsp. pure honey Kosher salt and freshly ground black pepper 2 (5-ounce) containers salad greens 1/3 c. toasted pine nuts 1 (4-ounce) log goat cheese, crumbled Directions Step 1Make the pickled vegetables: Combine vinegar, sugar, salt, peppercorns, fennel seeds, dill seeds, and bay leaf in a small pot. Bring to a simmer and stir until sugar is dissolved, 1 to 2 minutes. Stir in 1 cup water. Place vegetables in a quart-size Mason jar; cover with liquid. Cool to ...

  Brown Sugar-Bourbon-Pineapple-Glazed Ham Ingredients 1 (7- to 8-pound) boneless ham, such as Snake River Farms 3/4 c. bourbon 2 c. packed dark brown sugar 1 tbsp. dry mustard 3/4 c. pineapple juice 1 (15.25-ounce) can crushed pineapple Directions Step 1Preheat oven to 325°F. Place an oven-safe rack in a rimmed baking sheet or roasting pan. Pat ham dry. Use a paring knife to score a 1/4-inch-deep crosshatch pattern; transfer to prepared pan. Bake until the internal temperature on an instant-read thermometer reads 125°F, 2 hours and 15 minutes to 2 hours and 30 minutes (10 to 12 minutes per pound).  Step 2Meanwhile, combine bourbon, sugar, mustard, and pineapple juice in a medium saucepan. Bring to a boil over medium heat. Reduce heat and simmer until glaze is reduced by half and coats the back of a spoon, between 25 and 45 minutes.  Step 3Remove ham from oven. Increase oven to 400...