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DRINKING CARAMEL

DRINKING CARAMEL

by Emily Black | Photo by Rory Doyle

Have you ever tried Drinking Caramel? It’s only the most luxurious drink you will ever swirl in your mouth. Think of it as Hot Chocolate’s delicious cousin. 1 cup dark brown sugar 2 tablespoons water 3 cups cream 1 teaspoon sea salt 1 teaspoon vanilla For...
GINGERSNAPS WITH PUMPKIN JAM

GINGERSNAPS WITH PUMPKIN JAM

by Emily Black | Photo by Rory Doyle

¼ cup dark brown sugar  ⅓  cup molasses ¼ cup unsalted butter, softened 1 egg 1 teaspoon baking soda ¼ teaspoon ground allspice ½ teaspoon ground cinnamon ¼  teaspoon ground cloves ½ teaspoon ground ginger 2¼  cups flour, divided 1 cup pumpkin jam such as New Canaan...
CARAMEL OATMEAL COOKIES

CARAMEL OATMEAL COOKIES

by Emily Black | Photo by Rory Doyle

1 cup butter 1 cup packed dark brown sugar 1 cup turbinado cane sugar 2 teaspoons pure vanilla extract 2 eggs 1 ½ cups flour 1 teaspoon salt ½ teaspoon baking soda 3 cups old-fashioned oats 6 caramel squares, cut into fourths Sparkling sugar crystals  In bowl of an...
CHOCOLATE OATMEAL WITH TOASTED COCONUT

CHOCOLATE OATMEAL WITH TOASTED COCONUT

by Emily Black | Photo by Rory Doyle

1 cup milk 1 cup water ½ teaspoon salt 1 cup rolled oats 2 teaspoons cocoa powder ½ teaspoon cinnamon ½ teaspoon pure vanilla extract ¼ cup real chocolate chips 1 tablespoon butter ½ cup shredded coconut, toasted Bring milk, water, and salt to a boil over medium heat....
MARINATED CRAB CLAWS

MARINATED CRAB CLAWS

by Emily Black | Photo by Rory Doyle

1 pint crab claws, drained ½ cup chopped green onions ½ cup chopped fresh parsley 1 clove garlic, minced 1/3 cup olive oil 1/3 cup citrus Champagne vinegar (may use white vinegar) ¼ cup fresh lemon juice 1 tablespoon Worcestershire sauce 1 teaspoon Tabasco Sauce 1...
HUMMUS WITH STEAMED ASPARAGUS AND VEGETABLE CHIPS

HUMMUS WITH STEAMED ASPARAGUS AND VEGETABLE CHIPS

by Emily Black | Photo by Rory Doyle

1 (14-ounce) can chickpeas, drained and rinsed ½ teaspoon salt 1 teaspoon cumin 2 cloves garlic, chopped 2 tablespoons lemon juice ¼ teaspoon sesame oil ½ teaspoon black pepper ¼  cup tahini sauce ½ teaspoon red pepper flakes 2 tablespoons extra-virgin olive oil, plus...
THE BLUE CHARCUTERIE BOARD

THE BLUE CHARCUTERIE BOARD

by Emily Black | Photo by Rory Doyle

1 (8-ounce) wedge Salemville Blue cheese 1 (4-ounce) wedge Stilton cheese with blueberries 1 cup fresh blackberries 1 cup fresh blueberries 1 cup blue-cheese-stuffed olives 1 cup Marcona almonds 1 bunch black grapes ½ cup blueberry preserves 1 cup pitted Kalamata...
STRAWBERRY SMOOTHIES

STRAWBERRY SMOOTHIES

by Emily Black | Photo by Rory Doyle

2 cups frozen strawberries ¾ cup cranberry-raspberry juice 1 banana, chopped ½ cup strawberry flavored Greek yogurt Zest and juice of 1 lime ½ tablespoon Flax seed 2 tablespoons honey 2 large strawberries for garnish In bowl of a food processor fitted with a metal...
APPLE DUMPLINGS WITH CARAMEL SAUCE

APPLE DUMPLINGS WITH CARAMEL SAUCE

by Emily Black | Photo by Rory Doyle

1 (17-ounce) package puff pastry 4 medium tart apples, peeled and cored 4 teaspoons butter 4 teaspoons cinnamon sugar, divided 1 egg yolk 3 tablespoons cream or water CARAMEL SAUCE: 1½ cups packed brown sugar ½ cup butter, cubed Pinch of salt Whipped cream or ice...
JAPANESE FUSION GUACAMOLE

JAPANESE FUSION GUACAMOLE

by Emily Black | Photo by Rory Doyle

2 large avocados, halved, peeled, and pitted Juice and zest of 1 lime 1 small onion, finely chopped ½ cup cilantro, chopped 1 tablespoon minced fresh ginger 1 jalapeño pepper, seeded and chopped ½ teaspoon wasabi paste ½ teaspoon white pepper 1 teaspoon Tabasco sauce...
BLUE CHEESE PUFFS

BLUE CHEESE PUFFS

by Emily Black | Photo by Rory Doyle

4 tablespoons butter  ¼ cup water  ¾ cup plain flour  3 large eggs, room temperature  ¼ pound blue cheese, crumbled  1 tablespoon coarse ground salt    Preheat oven to 400 degrees and line 2 baking sheets with parchment paper. In a have-bottomed saucepan, bring butter...
PIMENTO CHEESE GRITS

PIMENTO CHEESE GRITS

by Emily Black | Photo by Rory Doyle

2 cups uncooked, stone ground yellow grits 1 (8-ounce) package cream cheese, softened ½ cup mayonnaise  3 cups Monterey jack cheese, grated 1 (4-ounce) jar chopped pimentos, drained 3 spring onions, chopped plus extra for garnish 1 teaspoon sugar Pinch cayenne pepper...
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