Spring White Bean Soup with Mushrooms, Asparagus and Fried Shallots

Fresh, springtime vegetables and creamy white beans bathe in an umami-packed broth, making this vegetarian soup both savory and satisfying. Roasted herbs and mushrooms add depth, while the crispy shallot topping introduces a delightfully subtle crunch.

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Spring White Bean Soup with Mushrooms, Asparagus and Fried Shallots
Serves 8

Ingredients:

8 oz shiitake mushrooms
6 oz cremini mushrooms
2 oz oyster mushrooms
2 tablespoons olive oil
2 teaspoon salt, divided
1 teaspoon freshly cracked black pepper
1 large or 2 small leeks
1 tablespoon unsalted butter
3 cloves garlic, minced
8 cups vegetable stock
1 Parmesan cheese rind
2 bay leaves
1 rosemary sprig
2 cans (15.5 oz each) cannellini beans
1 cup frozen peas, thawed
6 stalks asparagus, sliced on the bias
1/4 cup canola oil
5 shallots, finely sliced into ringswith a mandoline
Additional salt and pepper to taste

Directions:

1. Preheat the oven to 425 degrees F.

2. Toss the shiitake, cremini, and oyster mushrooms in olive oil, sprinkle with 1 teaspoon salt, and spread the mushrooms evenly on a rimmed baking sheet. Roast for 25-30 minutes, stirring halfway through, until the mushrooms have fully wilted, golden, and becoming sticky on the edges.

3. Clean the leek by cutting off the root and the greens. Chop the leek and place the leek pieces in a bowl filled with cold water. Using your hands, agitate the leeks to remove any dirt or sand hiding in the layers. Remove the leeks with a slotted spoon, and pat dry. Discard the dirty water.

4. In a large Dutch oven over medium low heat, melt the butter and cook the leek and the minced garlic, stirring occasionally until the leek is tender, 5-8 minutes. Remove the mushrooms from the oven. Add the mushrooms, vegetable stock, Parmesan rind, bay leaves, rosemary sprig, and remaining salt, and the pepper. Cover and increase the heat to high, boiling for 3-5 minutes until flavors are incorporated.

5. Add the cannellini beans, peas, and asparagus to the pot, and simmer over low heat for 5-10 minutes, or until the asparagus is tender. Remove and discard the Parmesan rind, bay leaves, and rosemary sprig.

6. While the soup simmers, cook the shallots in a shallow skillet. Heat the canola oil in the skillet over medium-high heat. Once hot, add the rings of shallot. Fry for 3-5 minutes, or until the shallots are just golden brown and starting to become crispy. (They will continue to brown after being removed from the the oil). Remove with a slotted spoon, place on a paper towel-lined plate, and sprinkle with salt.

7. Ladle the soupinto bowls, top with the crispy shallots. Add salt and pepper to taste.

Savory Crepes

These luxurious, savory crepes are an impressive, yet deceptively easy, brunch entree. For an organized morning, prepare the batter the night before, then dazzle family and friends with a quick swirl of the pan, a few minutes of cooking time, and a tasty, savory filling.

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Savory Crepes
Makes about 12 crepes

Crepe Ingredients:

3 eggs
1-1/2 cups whole milk
1/4 teaspoon Kosher salt
4 tablespoons butter, melted
1-1/2 cups all-purpose flour

Filling Ingredients:

8 ounces Gruyère cheese, finely shredded
12 slices thinly sliced ham or prosciutto
4 ounces arugula
Dijon mustard
chives, minced for garnish

Directions:

1. Prep the crepe batter. In a food processor, blender, or using a bowl and whisk, mix the eggs, milk, and salt together, blending thoroughly. Slowly add the melted butter and blend again. Add the flour to the mixture, and mix until just combined; do not over mix. Let the batter rest covered in the refrigerator for a minimum of 2 hours, or up to two days to allow the gluten in the flour to relax. This resting step will help deliver smoother, paper-thin crepes!

2. Prepare the filling. Finely shred the Gruyèrecheese. Mince the chives. Wash the arugula, and have ready the thinly sliced ham. When it’s time to make the crepes, the final assembly will happen quickly.

3. Make the crepes! When ready to make the crepes, heat a crepe pan, or nonstick skillet, over medium heat. Swipe the cooking surface with an oil-soaked paper towel. Pour 1/3 cup of batter onto the heated skillet and immediately swirl the batter to coat the bottom surface. (Use more or less batter depending on the pan and size of crepes being made). The batter will quickly set, and the top will become dry-looking. Loosen the edges of the crepe and check the bottom for light golden brown marks -- about 1-2 minutes. Flip the crepe and cook the other side for about 30 seconds. Remove the finished crepe from the pan and place on a waiting dinner plate. Crepes may be stacked as they are removed from the hot pan.

4. Assemble the crepes. Place a cooked crepe back in the warm pan and sprinkle with cheese and let the cheese melt. Layer a piece of ham, swipe on a thin layer of Dijon mustard, and remove from the heat. Add a light layer of arugula, fold in half, then in half again. Garnish with chives, and enjoy immediately!

Glazed Strawberry Bundt Cake

This strawberry bundt cake is moist and bursting with fresh strawberry flavor! The glaze, made pink and flavorful with freeze-dried strawberries, is both sweet and tart all at once. Serve with whipped cream and freshly sliced strawberries for a wonderful taste of spring in each bite.

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Glazed Strawberry Bundt Cake
Makes one cake - Serves 10 - 12

CAKE INGREDIENTS:

10 fresh large strawberries, pureed until smooth
1-1/2 cups granulated sugar
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
1 cup (2 sticks) unsalted butter
4 large eggs
1-1/2 teaspoons vanilla extract
1 cup sour cream
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon Kosher salt

GLAZE INGREDIENTS:

2 cups powdered sugar
3 tablespoons whole milk
1 cup of freeze-dried strawberries, blended into a powder and the seeds sifted out

TOPPINGS:

1 cup strawberries, stems removed and sliced
2 tablespoons granulated sugar
Whipped cream, if desired

WHIPPED CREAM INGREDIENTS:

1 cup cold heavy whipping cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract

Directions:

1. Preheat the oven to 350 degrees F. Grease and flour a 12-cup bundt pan, tapping out any excess flour as needed. (Or, for an easy solution, spray with a baking spray that has flour included.)

2. In a stand mixer outfitted with the paddle attachment, cream the butter, sugar, and lemon zest together on medium-high speed until the mixture is fully combined, about 3-5 minutes. Scrape down the sides of the bowl as needed, to ensure even mixing.

3. Reduce the speed to low and slowly add the eggs, lemon juice, vanilla extract, sour cream, and pureed strawberries and mix until all of the ingredients are fully combined.

4. In a separate bowl, sift together the flour, baking powder, and salt. Whisk until evenly distributed. Gradually add the dry ingredients to the wet ingredients, mixing on medium speed until fully combined.

5. Pour the cake batter into the prepared bundt pan, using a spatula to smooth the top surface. Bake for 55-60 minutes or until the cake is golden brown and a toothpick comes out mostly clean when inserted -- displaying only a few soft, lingering crumbs.

6. While the cake bakes, macerate the sliced strawberries in a small bowl by tossing with the sugar. Cover and refrigerate. The sweetened fruit will be ready for use when it’s time to serve the cake.

7. Once fully baked, cool the cake in the pan on a cooling rack for about 15 minutes, then carefully flip the bundt pan onto the wire rack. Allow the cake to cool completely before adding the glaze.

8. Make the glaze by combining the powdered sugar, whole milk, and sifted powder from the freeze-dried strawberries in a medium bowl and whisk until smooth. Drizzle the glaze over the cake using a whisk and let stand for about 15 minutes to allow the glaze to set.

9. Make the whipped cream topping. Using a stand mixer and chilled bowl, whip the cream, powdered sugar, and vanilla extract together until stiff peaks form.

10. Slice and serve the cake with the fresh strawberries and whipped cream.

Baked Salmon and Golden Potatoes with Fresh Pesto

Flaky salmon and pillowy potatoes are buttered and baked to perfection, then topped with a bright, fresh pesto that will make mouths water and taste buds rejoice! This easy-to-assemble recipe is perfect for any weeknight meal.

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Baked Salmon and Golden Potatoes with Fresh Pesto
Serves 4

Pesto Ingredients:

1/2 cup olive oil
2 cups packed basil leaves
2 tablespoons pine nuts
1 clove garlic
1 tablespoon fresh lemon juice
1 cup grated parmesan
1/4 teaspoon Kosher salt
1/4 teaspoon freshly cracked black pepper

Ingredients:

1-1/2 lb salmon filet
6 tablespoons butter
4 cloves garlic, minced
1/8 teaspoon cayenne
1 lb baby gold potatoes, rinsed and quartered
1 small red onion, sliced pole to pole
1 lemon, sliced into rounds
1 teaspoon Kosher salt
1/2 teaspoon freshly cracked black pepper

Garnishes:

1 tablespoon toasted pine nuts
fresh basil leaves
lemon wedges

Directions:

1. Preheat the oven to 425 degrees F. Make the pesto by combining all of the pesto ingredients in a food processor and blending until smooth. Set aside.

TIP: Double the pesto recipe and freeze half to use later with pasta, chicken, or anything else that needs pesto-ing.

TIP: Pesto may be made ahead of time and stored in the refrigerator for up to 5 days. Simply place in an airtight jar and drizzle a thin layer of olive oil over the top to keep it fresh. Or, freeze pesto in ice cube trays for up to 6 months.

TIP: For a cost conscious version of this pesto, substitute walnuts or cashews for the pine nuts.

2. Prepare the salmon by rinsing and patting it dry. Use a filet knife and cut the salmon into 4 equally sized pieces.

TIP: If using frozen salmon, thaw in the refrigerator overnight and be ready to bake the following day.

TIP: We like to cook wild caught salmon, such as coho, sockeye, or king, because their flavors are richer, and they are typically less fatty than farm-raised salmon.

3. Melt the butter, then whisk in the garlic and cayenne. Spread the potatoes and onion slices in a single layer on a rimmed baking sheet and arrange the lemon rounds throughout. Drizzle the potatoes and onion with half of the melted garlic butter, reserving the other half. Sprinkle with salt and pepper and bake for 30 minutes, stirring halfway through.

4. Remove the baking sheet from the oven and reduce the oven temperature to to 375 degrees F. Use a large spatula to push the potatoes and onion to the edges of the pan. Place the salmon filets in the center of the baking sheet. Using a pastry brush, brush the filets with the remaining garlic butter.

TIP: Keeping the skin on the salmon while baking helps to keep it moist.

TIP: Salmon is fully cooked when the internal temperature reads 145 degrees F at the thickest part of the filet.

5. Bake for another 15-18 minutes until the salmon is cooked through. Remove the baking sheet from the oven and spoon generous heaps of pesto over the salmon filets. Top the filets with toasted pine nuts and fresh basil leaves. Garnish with lemon wedges. Add additional salt and pepper to taste. Serve alongside a simple salad, or with warm bread and butter.

Roasted Rack of Lamb with Garlic and Herbs

A special and elegant entrée, rack of lamb is perfect for a spring celebration dinner! The garlic and herb-forward marinade seasons the meat with key, classic flavors. Make the meal complete by serving the lamb with mashed potatoes and spring asparagus.

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Roasted Rack of Lamb with Garlic and Herbs
Serves 2 - 4

Ingredients:

4 cloves garlic, minced
1 tablespoon fresh rosemary leaves
1 tablespoon fresh thyme leaves
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1/4 cup Dijon mustard
1/2 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
1 tablespoon honey
1/4 cup olive oil
1 (8 bone) rack of lamb, trimmedand Frenched

Directions:

1. Prepare the marinade. In a small food processor, combine the garlic, rosemary leaves, thyme leaves, Kosher salt, and pepper. Pulse until the garlic is finely minced. Add the Dijon, Worcestershire, balsamic, honey, and olive oil. Pulse again.

2. Place the trimmed and Frenched rack of lamb in a large plastic bag or container, and pour the marinade over the meat. Rub into the meat, and refrigerate for at least 2 hours.

3. When ready to roast, remove the lamb from the refrigerator and bring to room temperature -- about 30-45 minutes.

4. Prepare a roasting pan by lining with aluminum foil and spraying. Preheat the oven to 450 degrees F.

5. Wrap the exposed lamb bones with aluminum foil to prevent burning.

6. Place the lamb bone-side down and the fat side on top onto the prepared pan. Roast in the oven for 10 minutes until well-seared. Then, turn down the temperature to 300 degrees F, and continue to roast for an additional 10-20 minutes, or until the roast is heated to your desired temperature. Use a leave-in probe thermometer for the most accurate results.

7. Once the lamb is cooked to your preference, remove from the oven and let rest, covered with aluminum foil, on a platter for 10-15 minutes. Cut between each bone, (or every 2 bones), for individual portions. Serve immediately while still hot.

Classic Potato and Caramelized Onion, Gruyère Gratin

Experience this classic potato presentation -- thinly sliced potatoes layered with a distinctive Mornay sauce (a Béchamel sauce with Gruyère cheese added). The addition of savory, caramelized onions and fresh thyme infuses comforting flavors into every bite.

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Classic Potato and Caramelized Onion, Gruyère Gratin
Serves 6 - 8

Ingredients:

2 tablespoons butter
2 medium sweet onions, sliced pole to pole
1 teaspoon fresh thyme leaves
2 lbs Russet potatoes (about 2-3 medium to large potatoes), washed, peeled, and thinly sliced with a mandoline
3 cloves garlic, minced

Mornay Sauce Ingredients:

4 tablespoons butter
1/4 cup all-purpose flour
3 cups whole milk
1-1/2 teaspoons Kosher salt
1/4 teaspoon black pepper
2 cup grated Gruyère, 1/4 cup reserved for topping the gratin

Directions:

1. Prepare the caramelized onions. In a large skillet or sauté pan, melt 2 tablespoons of butter and sauté the sliced onions over medium heat. Once the onions start sweating, turn the heat down to medium-low. Stir the onions occasionally, as needed. Allow them to cook slowly for 35-45 minutes until a deep brown color is formed and they become fully caramelized. Add the garlic and cook for another 2-3 minutes. Add the thyme leaves and stir allowing the fragrance to bloom.

2. While the onions cook, prep the potatoes. Use a sharp peeler to peel the potatoes. Rinse off, then slice into 1/8” thick slices using a handheld mandoline.

3. Preheat the oven to 400 degrees F.

4. Prepare the roux. In a separate, smaller saucepan, heat the remaining 4 tablespoons of butter. Once the butter has melted, add the flour and whisk continuously until the mixture is completely smooth, as it cooks for about 1 - 2 minutes. This process removes the raw flour flavor and helps create a silky sauce.

5. Create a Béchamel sauce by very slowly pouring milk into the roux. Continue whisking the mixture until the sauce is smooth. Add in the salt and pepper and continue whisking over medium-low heat for 3-5 minutes or until the sauce thickens and becomes very creamy.

6. Remove from heat and transform the sauce into a Mornay sauce by slowly adding in the shredded Gruyère cheese. Whisk until the sauce is smooth, and the cheese is well incorporated. The sauce will continue to thicken while maintaining its creamy texture.

7. Layer the gratin. Butter the bottom and sides of a large baking dish and lay a single layer of potatoes, then a layer of caramelized onions. Pour some of the sauce over the potatoes and continue to layer the potatoes, onions, and sauce to form additional layers. Repeat this step until all of the potatoes are used (or until the layers reach within 1/2” from the top of the dish).

8. Top the final layer of potatoes with the remaining onions, then sauce, and finally sprinkle with the reserved 1/4 cup of cheese.

9. Cover the gratin with a tight-fitting lid or foil and bake for 60 minutes. Remove the lid or foil, and continue to bake for another 10 minutes, or until the top turns golden brown and the gratin is hot and bubbling.

10. Garnish with additional fresh stems of thyme, and serve while hot.

Celery, Fennel, & Farro Salad with Pecans, Raisins, & Gorgonzola

Nutty farro and oh-so-thinly sliced celery and fennel are coated in a tangy Dijon dressing in this warm and hearty salad. Punchy, earthy Gorgonzola, sweet raisins, and toasted pecans add depth and flavor making this meal a delicious choice for any lunch or dinner!

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Celery, Fennel, & Farro Salad with Pecans, Raisins, & Gorgonzola
Serves 4

Salad Ingredients:

4 cups chicken stock
1 cup uncooked farro
3 stalks celery, plus leafy tops chopped and saved
1 small fennel bulb
1/2 cup halved pecans
1/4 cup raisins3 oz Gorgonzola
1/4 cup fresh parsley, chopped
2 tablespoons fresh mint, choppedDressing

Ingredients:

1/3 cup olive oil
2 teaspoons Dijon mustard
2 tablespoons fresh lemon juice
1/2 tablespoon balsamic vinegar
1 garlic clove, minced
1/2 shallot, finely diced
1/4 teaspoon Kosher salt
1/4 teaspoon freshly cracked pepper

Directions:

1. Bring the vegetable stock to a boil in a medium saucepan over medium-high heat. Add the farro and stir. Boil for 5 minutes. Stir often so that the farro does not stick to the pan. Cover and reduce the heat to low, and simmer.Continue to stir frequently until the farro is tender and the stock has been absorbed, about 60 minutes. Remove the farro from the heat, drain any excess liquid, and let it stand, covered, until ready to serve.

2. Thinly slice the celery and fennel with a mandoline.

3. Toast the pecans over medium-low heat in a dry skillet, roughly 2-3 minutes. Watch closely to ensure they don’t burn. Coarsely chop.

4. In a wide-mouthed jar, whisk together the dressing ingredients until emulsified.

5. Combine the cooked farro, celery, celery tops, fennel, pecans, raisins, Gorgonzola, parsley, and mint in a large serving bowl. Drizzle with the dressing and toss until coated. Enjoy immediately.

Carrot Cake with Cream Cheese Frosting

Treat yourself to this goodie-packed, flavor-filled, carrot cake topped with a decadent cream cheese frosting! The cake is moist and filled with comforting spices and complementary flavors. The shredded carrots and crushed pineapple lend a sweet flavor while the pecans and coconut add lovely depth and texture.

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Carrot Cake with Cream Cheese Frosting
Serves 12

Cake Ingredients:

3 cups finely shredded carrots (about 4 carrots)
3 cups all-purpose flour
2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
4 eggs, beaten
1/2 cup granulated sugar
1-1/4 cups brown sugar, packed
1/4 cup sour cream
1/4 cup unsweetened applesauce
3/4 cup crushed pineapple, drained
1 teaspoon vanilla extract
1 cup vegetable oil1 cup finely chopped pecans
1 cup shredded sweetened coconut

Cream Cheese Frosting:

1-1/2 packs of cream cheese (12 oz), room temperature
1 cup butter, room temperature
1 teaspoon vanilla extract
4 cups powdered sugar
1/4 teaspoon salt

Directions:

1. Preheat the oven to 350 degrees F.

2. Prepare three round 8-inch cake pans by spraying with baking spray, lining with a parchment round, then spraying again for foolproof removal once baked.

3. Finely grate the carrots using a food processor or a handheld grater. If using a food processor, grate the carrots, then pulse a few more times to make an extra fine texture. Don’t over pulse -- the carrots could turn into juice!

4. In a mixing bowl, mix together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.

5. In a separate mixing bowl, whisk together the eggs with the sugar, brown sugar, sour cream, applesauce, crushed pineapple, vanilla extract, and oil. Whisk until fully combined and fluffy. Add in the grated carrots and stir until well-mixed.

6. Combine the dry ingredients with the wet ingredients and mix until just combined. Don't over mix: this will create a too dense cake. Gently fold in the chopped pecans and shredded coconut.

7. Evenly pour the cake batter into the three prepared pans.

8. Bake for 25-28 minutes or, until a wooden toothpick pierced in the center comes out clean.

9. Allow the cakes to cool in the pans on a wire cooling rack for 15-20 minutes, then carefully remove the cakes from the pans, and continue to cool on the wire cooling rack. Allow the cakes to cool completely before frosting.

10. While the cakes are baking and cooling, prepare the frosting. Using a stand mixer or hand mixer, beat the room temperature cream cheese and butter together for about 2-3 minutes until it’s very smooth.

11. Add in the vanilla extract, salt, and powdered sugar. Continue mixing until the frosting is fluffy and reaches the desired texture for frosting. For a stiffer frosting, continue adding powdered sugar in 2 tablespoon increments until the desired consistency is reached.

12. Frost and stack the cooled cakes with frosting using a frosting knife. Add toasted coconut on the sides, if desired.

13. Store the cake in an airtight container in the refrigerator, and enjoy within 2 days.

Creamy One Pot Lemon Pasta

This is a keeper of a recipe for its ease and fabulous flavor! The creamy, rich pasta is punctuated by bright lemon flavors that everyone will love! Made all in one pot, this dish is perfect for a quick (but very satisfying) weeknight dinner. Serve with a side of roasted baby broccoli for a rounded out menu!

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Creamy One Pot Lemon Pasta
Serves 2 - 4

Ingredients:

2 tablespoons butter
2 tablespoons olive oil
1/4 cup shallot, finely minced
3 cloves garlic, thinly sliced
1/4 teaspoon crushed red pepper
1/4 cup white wine
1-1/2 cups chicken broth
1 cup half-and-half, warmed in the microwave, or stovetop to room temperature
8 ounces angel hair pasta
1/4 cup finely grated Parmesan cheese
Salt and pepper, to taste
Basil leaves, julienne cut for garnish
Lemon zest, for garnish
2 tablespoons lemon juice
1/2 cup Panko breadcrumbs toasted in a skillet with
2 tablespoons butter until golden brown, for garnish

Directions:

1. In a large braiser, cook the shallot in the butter and olive oil. Once the shallot is translucent, add the sliced garlic and crushed red pepper flakes and cook until nicely fragrant.

2. Add the white wine and simmer until the wine is reduced and absorbed.

3. Add the chicken broth and half-and-half, and bring to a simmer.

4. Add the angel hair pasta stirring often while simmering until the pasta is cooked al dente -- about 4-5 minutes.

5. Remove from the heat and stir in the Parmesan cheese and lemon juice. Stir with tongs until the pasta is well-coated, and the sauce is slightly thickened. Taste, and season with Kosher salt and pepper.

TIP: Serve with a side of roasted broccolini, if desired. To make the broccolini, toss the broccolini with olive oil and season with Kosher salt and pepper. Roast spread out in a single layer on a sheet pan at 425 degrees F for 12-15 minutes or until crisp tender.

6. Garnish with toasted Panko bread crumbs, basil shreds, and lemon zest.

Thin Crust Pizza with Fresh Mozzarella, Chicken Sausage, Red Onion & Basil

Pizza is loved by everyone for a reason -- it’s so tasty! Try our recipe for an overnight pizza dough for the ultimate crispy, yet chewy thin-crust pizza experience. Practice patience as the dough rests, then enjoy how easily the final pizzas come together. Enjoy your handcrafted pizzas with our suggested toppings, or experiment with your own. It's a pizza party!

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Thin Crust Pizza with Fresh Mozzarella, Chicken Sausage, Red Onion & Basil
Makes three 10-12" pizzas

Dough Ingredients:

1-1/2 cups warm water - 110 degrees F
1 packet of active dry yeast
1 teaspoon sugar
3-1/2 - 4 cups all-purpose flour
1 teaspoon Kosher salt
2 tablespoons olive oil

Sauce Ingredients:

1 can (14.5 oz) whole San Marzano tomatoes
1 clove garlic
1/2 teaspoon Kosher salt
1/2 teaspoon sugar
1/4 teaspoon balsamic vinegar

Topping Ingredients:

Shredded Parmesan cheese
Fresh mozzarella, sliced
Spicy Italian chicken sausage, sliced
Red onion, thinly sliced
Basil, chiffonade cut as garnish

Directions:

1. Measure and heat the water to 110 degrees F. Add the water to the bowl of a stand mixer and add the sugar. Sprinkle the yeast on top. . Allow the yeast to stand undisturbed for a few minutes. It's ready to use when when it looks slightly foamy on top.

2. While the yeast is dissolving and activating, measure out the olive oil, salt, and flour.

3. Add the olive oil and salt to the yeast and water. Add one cup of the flour and mix on low for two minutes. Slowly, add 3 cups of flour and mix until a dough ball forms. Remove the dough from the mixer and knead a few times on a flour-dusted work surface. Form the dough into a ball.

4. Place the dough in a bowl coated with olive oil, and cover the dough ball with a kitchen towel. Let it double in size -- about 30 minutes.

5. Transfer the dough to a floured surface and divide it into three even pieces. Knead each section of dough individually, adding a little bit of additional flour to the dough and the working surface, as needed, until each dough ball is smooth, and not too sticky. Dust the dough balls with more flour, and place on a large plate under plastic wrap. Let the dough balls rest overnight in the refrigerator.

6. After the dough rests overnight, remove the plate from the fridge, and let the dough come to room temperature -- about two hours.

7. Place a pizza stone or baking steel on the middle oven rack and preheat the oven to 475-500 degrees F. Preheating the oven will ensure that the stone will be hot and ready when it's time for the pizzas to bake. A hot, preheated pizza stone produces a crispy bottom crust.

8. Prepare the sauce. In a blender or food processor, or directly in the tomato can using an immersion hand blender, combine all of the sauce ingredients and blend until smooth.

9. Prepare the pizza toppings. Slice the fresh mozzarella, the chicken sausage, red onions, and basil.

10. Once the oven is preheated, get ready to stretch and assemble the pizzas! Select one ball of dough. With floured hands begin to flatten the ball into a round disc, about 8”- 12" in diameter, starting from the center and working outward to form a round crust. The top of the dough ball will remain on top through this process. Try stretching the dough with the back of your hand, and avoid making holes.

11. Once the dough is formed, place it on a piece of parchment paper placed on top of the pizza peel for easy transferring to the pizza stone once assembled. Spread a thin layer of sauce to within about 1 inch from the edge. Add a layer of shredded parmesan cheese, then a layer of fresh mozzarella cheese. Finish the pizza with sliced chicken sausage and thinly sliced red onions. Avoid overloading the pizza with too many toppings.

12. After adding the toppings, transfer the pizza to the oven using a pizza peel.

13. Bake the pizza until the cheese melts and the crust is golden brown. Remove from the oven. Remember to allow the pizza to cool a little before eating. Garnish with fresh basil and enjoy!

Flourless Chocolate Espresso Cake with Raspberry Sauce and Crème Fraîche

Chocolate lovers unite! This rich, flourless, chocolate cake is enhanced with espresso, and exquisitely served with a sweet-tart raspberry sauce and crème fraîche. Satisfy your sweethearts with this deliciously doable dessert!

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Flourless Chocolate Espresso Cake with Raspberry Sauce and Crème Fraîche
Serves 8 - 10

Ingredients:

1/2 cup butter
6 oz. 72% dark or semi-sweet chocolate
4 large eggs
1 cup sugar
1 teaspoon vanilla extract
1 ounce espresso (or 1 oz. strongly brewed coffee)
3/4 cup Dutch-processed cocoa powder, sifted to remove lumps
1/2 teaspoon Kosher salt

Raspberry Sauce Ingredients:

12 oz. raspberries, fresh or frozen
1/4 cup sugar
2 tablespoons fresh lemon juice
1 tablespoon raspberry or orange liqueur (optional)

Topping:

Crème fraîche, or whipped cream, or vanilla ice cream

Directions:

1. Preheat the oven to 350 degrees F.

2. Prepare a 9" springform pan by spraying with baking spray. Line the bottom of the pan with a parchment round, and then also spray that.

3. In a double boiler, or with a heat-safe bowl placed over a saucepan simmering with 2-inches of water, melt the butter and chocolate until smooth and combined.

4. In another bowl, whisk the eggs with the sugar until the volume doubles in size and lightens in color. Stir in the vanilla extract, espresso, sifted cocoa powder, and salt, and mix until all is smooth and combined well.

5. Drizzle the melted chocolate and butter mixture into the egg mixture, and fold together until combined.

6. Pour the batter into the prepared pan and bake for 30-35 minutes or until the top forms a thin crust that’s similar to a brownie.

7. While the cake bakes, prepare the raspberry sauce. In a saucepan, heat the raspberries with the sugar, lemon juice, and liqueur. Mash and stir the raspberries as they simmer. Simmer until the raspberries reduce by about half. Strain away the seeds and any chunks using a wooden spoon and fine-mesh strainer. Place the sauce in a jar and let cool in the fridge until ready to use. The sauce will thicken slightly as it cools.

8. Once the cake is baked, cool on a cooling rack. Carefully remove the pan's outer ring. Dust the top with powdered sugar. Serve with a drizzle of raspberry sauce and a scoop of crème fraîche, whipped cream, or vanilla ice cream. Enjoy!

Steak Diane

Looking for a luxurious, romantic dinner for two? Try our version of the steakhouse classic, Steak Diane. To learn how to make a perfectly seared filet, and embellish it with a creamy, decadent mushroom sauce, read on! We were impressed -- you will be, too!

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Steak Diane
Serves 2

Ingredients:

4 tablespoons butter, divided
1 tablespoon olive oil
2 tenderloin beef filets, lightly pounded to be 1-inch thick
Kosher salt and pepper
1/2 cup finely minced shallot
8 oz cremini mushrooms, sliced
2 tablespoons chives, sliced for garnish
1/4 cup cognac or brandy
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon tomato paste
1 teaspoon lemon juice
1/2 cup beef broth
1/4 cup heavy whipping cream

Directions:

1. Using a layer of parchment paper and a meat mallet, slightly pound the steaks to be about 1-inch thick. Season the steaks generously with Kosher salt and pepper, and allow to set at room temperature for about 30 minutes before cooking.

2. Prepare the shallots by mincing. Brush off and slice the mushrooms. Ready the garnish by slicing the chives before starting the cooking.

3. Melt 2 tablespoons of butter and the olive oil in a cast iron skillet. Allow the oil and butter to heat. Once hot, add the steaks. Sear the steaks undisturbed for 2-3 minutes on each side. Continue to cook until the steak reaches the desired level of doneness. Remove the steaks from the pan, and let rest on a plate tented with foil while you prepare the sauce. (Remember, the steaks will continue to rise in temperature by a few degrees as they rest.)

4. Make the Sauce Diane. Add the remaining 2 tablespoons of butter to the skillet. Cook the mushrooms until browned on all sides. Add the shallot, and cook until translucent.

5. Add the cognac or brandy. Light the pan on fire if you desire some drama in the kitchen. Or, just let the brandycook down. Stir in the Worcestershire sauce, Dijon, tomato paste, lemon juice, and beef broth. Allow the sauce to simmer for about 5 minutes. Stir in the heavy cream and cook for another 2 minutes, or until the sauce thickens slightly. Taste the sauce, and adjust the seasonings with additional salt and pepper.

6. Serve the steaks with a generous serving of sauce. Garnish with chives.

Blood Orange Galette

A beautiful and surprising dessert, this stunning galette features a flaky pastry crust, a layer of almond frangipane, and a topping of beautiful slices of blood oranges drizzled with honey. The citrus presentation is a delight to both the eyes and palate. Feel free to serve with a scoop of vanilla ice cream!

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Blood Orange Galette
Serves 6

Ingredients:

CRUST INGREDIENTS:

1-1/4 cups all-purpose flour
1/2 tablespoon sugar
1 teaspoon Kosher salt
1/2 cup unsalted butter, grated and well chilled
4-6 tablespoons ice water

FILLING INGREDIENTS:

1/4 cup butter, softened
1/4 cup sugar
1/2 cup almond flour
1 egg
2 teaspoons almond extract
4-5 blood oranges, peeled, thinly sliced, seeds removed

CRUST TOPPING:

1 egg, whisked for egg wash
1 tablespoon coarse sugar

FOR SERVING:

Honey for drizzling
Vanilla ice cream

Directions:

1. For the crust, mix the flour, sugar, and salt in a large bowl, stir with a whisk until evenly combined.

2. Prepare the ice water by filling a small bowl with ice cubes and adding water. Or, place a small bowl of water in the freezer, and let it get very cold.

3. Place the grated butter in the flour mixture. Using a pastry blender, cut the butter and flour mixture together until a coarse texture is reached with some pea-sized pieces of butter remaining. We like to refrigerate the dough at this stage for 10-15 minutes for an even flakier crust.

4. Once the ice water is very cold, add 2 tablespoons of the ice water by sprinkling on top of the flour/butter mixture. With a fork, gently toss the mixture. Continue adding ice water one tablespoon at a time tossing after each addition until a rough ball of dough forms. (Avoid adding too much water.)

5. Flatten the dough ball into a disk about a one-inch thick, and wrap in plastic wrap.

6. Chill the wrapped dough disk for an hour.

7. While the dough chills, prepare the filling. Using a fork, mix the butter with the sugar until smooth. Add the almond flour, and mix until combined. Add the almond extract and the egg, and mix again. Set aside.

8. Peel and then slice the blood oranges into thin 1/8-inch slices. Let the slices drain on a paper towel-lined plate until ready to assemble the galette.

9. Once the dough has chilled, place the dough directly on a sheet of parchment paper and roll into a rough circle, about 1/8-inch-thick. It’s ok if the edges look rustic!

10. Preheat the oven to 425 degrees F.

11. Assemble the galette. Spread the almond filling on the rolled crust and spread to within 1-inch from the edges. Then, add the blood orange slices in a single layer. Fold the edges over the filling to form a 1-inch wide crust around the outer edge of the galette.

12. Use a pastry brush to brush the crust with a lightly beaten egg. Sprinkle the coarse sugar on top of the galette -- on the crust and over the orange slices.

13. Bake for about 25-28 minutes, or until the crust is lightly browned. Serve with a drizzle of honey and a scoop of vanilla ice cream.

Roasted Golden Beet Salad with Grapefruit, Pearl Couscous, Mint and a Honey-Lemon Vinaigrette

Winter citrus season is upon us! Enjoy sectioned grapefruit in this roasted golden beet salad mixed with pearl couscous, feta, and fresh mint leaves. The sweet-tart, honey-lemon vinaigrette ties all of the bright flavors together perfectly.

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Roasted Golden Beet Salad with Grapefruit, Pearl Couscous, Mint and a Honey-Lemon Vinaigrette
Serves 4 - 6 as a side salad

Salad Ingredients:

3 golden beets, peeled and cut into
1/2-inch cubes
2 tablespoons olive oil,
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
1 cup pearl couscous
1 tablespoon olive oil (for couscous)
1 grapefruit, peeled and supremed to remove pith
10-20 mint leaves, chopped in strips (or if tiny, leave whole)
4 ounces feta, cubed

Honey-Lemon Vinaigrette Ingredients:

1 zest and juice of one small lemon (about 2 tablespoons of juice)1 tablespoon honey
3 tablespoons olive oil
Kosher salt, to taste
black pepper, to taste

Directions:

1. Preheat the oven to 450 degrees F. Prepare the beets by peeling, then dicing into 1/2-inch cubes. Toss the diced beets with 2 tablespoons olive oil, 1/2 teaspoon Kosher salt, and a healthy grind of pepper. Place the prepared beets in a single layer on a large roasting pan and roast for 15 minutes. Stir and continue roasting the beets for another 10-15 minutes, or until the beets are fork tender.

2. Meanwhile, prepare the couscous. In a small saucepan, coat the pearl couscous in 1 tablespoon of olive oil and toast until fragrant, about two minutes. Then cook according to the package's instructions.

3. While the couscous cooks, supreme the grapefruit by cutting away the outer peel of the grapefruit, then cutting each section away from the pith with a sharp paring knife inserted on either side of each section.

4. Dice the feta into 1/2-inch pieces. Chop the mint leaves into thin strips, or leave whole if the leaves are tiny.

5. In a small jar, whisk the vinaigrette ingredients together until combined.

6. Once the beets and couscous are prepared, toss together with the vinaigrette. Carefully mix in the sectioned grapefruit pieces, feta, and garnish with mint.

7. Serve as a side dish with your desired meat or fish dish.

Creamy Tomato Soup with Sausage and Tortellini

This hearty and veggie-packed soup is sure to satisfy. Loaded with vegetables, this soup becomes even more delicious with the addition of spicy sausage and cheese tortellini. We love how easy it is to make. It will definitely be part of our winter menu rotation!

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Creamy Tomato Soup with Sausage and Tortellini
Serves 4-6

Ingredients:

1 pound spicy Italian sausage, formed into 1/2-inch sized chunks
2 tablespoons butter
2 tablespoons olive oil
1 medium onion, diced
3 stalks celery, (about one cup) diced
3 carrots, (about one cup) sliced
1 red pepper, diced
2 cloves garlic, minced
1/2 cup white wine
1 teaspoon dried oregano
1 teaspoon dried basil
1-1/2 teaspoons Kosher salt
1/2 teaspoon freshly ground pepper
4 cups chicken broth
1 can (28oz) fire-roasted crushed tomatoes
8-10 ounces pre-made cheese tortellini
1/2 cup heavy cream1 bunch kale leaves (or about 5 ounces), leaves stripped and chopped into bite-sized pieces
1/4 cup fresh basil, julienned, optional for garnish
Shaved Parmesan cheese, for garnish

Directions:

1. In a large, heavy-bottomed soup pot, or Dutch oven, brown the sausage. Cook the 1/2-inch, bite-sized chunks of sausage until thoroughly cooked and browned on all sides. If the sausage starts smoking or burning in the pot, add a little water as you cook the sausage. Stir the sausage often while it cooks. Once the sausage is cooked, remove and drain any excess grease by placing on a paper towel-lined plate. Set aside as the rest of the soup is assembled.

2. In the same soup pot, add the butter and olive oil. Sauté the onion, celery, carrots, and red pepper until the onions are translucent and softened. Add the garlic, and cook for an additional two minutes.

3. Add the white wine, cook and reduce until all of the wine is evaporated.

4. Add the oregano, basil, Kosher salt, and pepper. Then, add the chicken broth and the crushed tomatoes. Bring to a simmer. Simmer for 5-10 minutes to allow the flavors to blend. Tip: If you have saved an old Parmesan cheese rind this is a great time to add it to this soup. The simmering rind will add a deep umami taste to the final flavor of the soup.

5. After the soup simmers, remove the Parmesan cheese rind. Carefully use an immersion hand blender to puree some of the soup directly in the pot. Tip: Puree this soup as much as you'd like. We prefer to have some veggie chunks at the end, and use a light touch while pureeing. If you prefer it smoother, puree longer.

6. Return the soup pot to the stove and add the cheese tortellini. Cook until the tortellini are just done and start floating to the top. Stir in the heavy cream.

7. Stir in the chopped kale and add the cooked sausage back into the pot. The kale will quickly wilt and mingle into the soup.

8. Serve warm with a garnish of basil and shaved Parmesan cheese on top.

Brown Rice Bowls with Soy Chorizo, Roasted Sweet Potatoes, Black Beans, Corn, Green Onion, and Avocado

We love starting the new year off with a protein-packed bowl full of nutritious fuel. This dish features a spicy chorizo made with soy, and is loaded with flavorful cilantro-lime brown rice, black beans, corn, roasted sweet potatoes, and avocados. YUM!

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Brown Rice Bowls with Soy Chorizo, Roasted Sweet Potatoes, Black Beans, Corn, Green Onion, and Avocado
Makes 4 - 6 bowls

Ingredients:

12 oz chorizo made from soy
1 cup brown rice
2 cups vegetable stock
2 tablespoons olive oil Juice and zest of one lime, about 1/4 cup lime juice
2 tablespoons cilantro, chopped
2 medium (about 2 pounds) sweet potatoes, diced into 1/2-inch cubes
3 tablespoons olive oil1/
2 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon chili powder
1/4 teaspoon cayenne
1 teaspoon Kosher salt
1/4 teaspoon freshly ground pepper
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn, thawed
2 avocados, sliced
6 green onions, sliced

Garnishes:

Cilantro leaves
Sour cream, optional
Hot sauce, optional

Directions:

1. Preheat the oven to 450 degrees F.

2. Make the brown rice in a saucepan with a lid. Rinse the brown rice before cooking. Using a 2:1 liquid-to-grain ratio, cook the brown rice in vegetable stock (or lightly salted water) until tender, about 35-45 minutes. Once the rice is tender, fluff with a fork and mix with the lime juice, lime zest, and chopped cilantro.

3. Roast the sweet potatoes. Peel and dice the sweet potatoes into 1/2-inch cubes. Toss with 3 tablespoons of olive oil, the cumin, garlic powder, paprika, chili powder, and cayenne until coated. Roast for about 20-25 minutes, stirring halfway through. Roast until fork tender. Set aside until ready to assemble the bowls.

4. Cook the soy chorizo in a large skillet. Finely crumble when cooking until well-browned, then set aside until ready to assemble the bowls.

5. Drain and rinse the beans, and thaw the corn in the microwave in a small bowl. or in a skillet.

6. Slice the avocado, green onion, and chop more cilantro for garnish.

7. Load the bowls with all of the prepped ingredients and enjoy! Serve with a dollop of sour cream and a drizzle of hot sauce, if desired.

Baked Brie with Caramelized Pears and Walnuts and a Blushing French 75

Let's ring in 2023 with an easy appetizer and a bubbly cocktail! This Baked Brie wrapped in puff pastry is like a wonderful present ready to unwrap! The semi-soft cheese melts to creamy perfection, and the caramelized pears and walnuts complement the cheese ever so wonderfully. Assemble this appetizer ahead of time, then bake just before serving.Enjoy with a Blushing French 75 and celebrate the New Year ahead!

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Baked Brie with Caramelized Pears and Walnuts and a Blushing French 75
Serves 4 - 6

Ingredients:

2 pears, peeled, cored, and diced (we used Bosc pears)
2 tablespoons sugar
1 tablespoon brandy
1 teaspoon fresh lemon juice
1 wheel (8 oz) Brie cheese
1/4 cup pecan halves
1 sheet frozen, prepared puff pastry
1 egg, beaten

Cocktail Ingredients (Serves 2)

4 oz gin
1 oz fresh lemon juice
2 teaspoons sugar
4 oz brut blush champagne or sparkling rosé
Twist of lemon

Directions:

1. Preheat oven to 400 degrees F.

2. Prepare the pears. Cook the pears in a small skillet. Stir in the sugar and cook until the pears begin to thicken slightly. Add the brandy and lemon juice. Cook until the pears are tender.

3. Defrost the puff pastry enough so that it unfolds easily without cracking, but yet not too warm. Place the puff pastry in the bottom of an oven-safe skillet, or baking dish.

4. Place the Brie wheel, (whole with rind on) in the center of the puff pastry. Top the cheese with the caramelized pears and 1/4 cup pecan halves.

5. Lightly wet the edges of the puff pastry with a pastry brush dipped in water, or with a wet fingertip. Cover the cheese by bringing the corners of the pastry together over the cheese. Pinch the pastry edges together to form a good seal.

6. Brush the top of the puff pastry with beaten egg.

7. Bake for about 30-35 minutes until cheese is melted and the pastry is a lovely golden color. Let cool for 5 minutes.

Blushing French 75 Cocktail:

1. Shake the gin, lemon juice, and sugar with ice until cold. Strain into a champagne or coupe glass. Top off with blush champagne or sparkling rosé, and garnish with a lemon twist.

Spinach, Artichoke and White Bean Dip

Having a recipe for a hearty, winter appetizer in your back pocket is just plain smart! Our spicy spinach, artichoke, and white bean dip is just that kind of recipe. Serve this creamy, zingy dip with just about any bread or cracker you have on hand. Or, serve it next with an array of colorful vegetables. Versatile, delicious, and destined to be the table favorite!

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Spinach, Artichoke and White Bean Dip
Serves 8 - 10

Ingredients:

1 small yellow onion, diced
1 tablespoon olive oil
6 cloves garlic, minced
1 (10 oz) bag fresh baby spinach, washed and chopped
1 can (14 oz) artichoke hearts, drained and chopped
1 small jalapeño, ribs and seeds removed and finely diced
1 can (15 oz) cannellini beans, drained and rinsed
1-1/4 cup mayonnaise
1/2 cup vegetable stock
1 cup shredded Parmesan cheese
1-1/2 cups shredded mozzarella cheese
2 tablespoons fresh lemon juice
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1 teaspoon mustard powder
1 teaspoon celery salt1 cup day old bread, cubed
1 tablespoon butter

Directions:

1. Preheat the oven to 375 degrees F.

2. In a large sauce pan, over medium heat, sauté the onion in the olive oil until soften and translucent, about 5 minutes. Add the garlic and continue sautéing until fragrant, about 2-3 minutes. Add the chopped spinach, artichoke, and jalapeño and continue to sauté until the spinach wilts and the water has evaporated, about 15 minutes. Remove from heat and set aside.

3. In a food processor, combine the cannellini beans, mayonnaise, vegetable stock, Parmesan cheese, mozzarella cheese, lemon juice, salt, pepper, mustard powder and celery salt. Process until the ingredients are smooth and fully incorporated.

4. In a medium baking dish (we used a 2.5 quart size), combine the white bean puree with the cooked spinach and artichoke.Mix together until evenly incorporated.

5. Clean and dry the food processor, then add the cubed bread, pulsing into a crumb. Melt 1 tablespoon butter in a skillet and add the breadcrumbs, cooking for about 2-3 minutes. Sprinkle bread crumbs on top of the dip, cover with foil or a lid, and bake for 10 minutes. Remove foil or lid and continue baking for an additional 10-15 minutes until the top begins to brown and the dip is bubbling.

6. Remove from the oven and serve with sliced bread, crackers, and fresh vegetables. TIP: This dip may be prepared and assembled ahead of time, then simply baked right before serving! Leftovers may be refrigerated in an airtight container for up to 5 days.

Bûche de Noël- Yule Log Cake

Looking for an impressive holiday cake? Try a Bûche de Noël, also known as a Yule Log Cake! This light, chocolatey sponge cake is rolled up with a thick layer of a rich, whipped cream and mascarpone filling. The presentation is elegantly finished with an espresso, chocolate buttercream. So beautiful and tasty! Happy Holidays to All!

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Bûche de Noël - Yule Log Cake
Serves 8 - 10

Cake Ingredients:

Half sheet pan
Parchment paper
Cooking or baking spray
6 large eggs, separated
3 tablespoons unsalted butter, melted
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 cup unsweetened cocoa powder
3/4 cup sugar, divided
1/4 teaspoon Kosher salt

Filling Ingredients:

1 cup cold heavy whipping cream
1/4 cup powdered sugar
2 tablespoons brandy
1 teaspoon vanilla extract
8 ounces mascarpone

Chocolate Espresso Buttercream Ingredients:

1 stick butter
1 cup powdered sugar
2 tablespoons cocoa powder
1 tablespoon vanilla extract
1 tablespoon espresso
1 tablespoon heavy cream
Pinch of Kosher salt

Directions:

1. Prepare a rimmed half sheet baking pan, 12” x 17” x 1”, by spraying the bottom and sides lightly with baking spray, then line with parchment paper. Then, also spray the parchment paper lightly for super-easy removal later. Trim the paper lining and cut the corners so that the paper fits snugly in the pan. Preheat the oven to 375 degrees F.

2. Separate the eggs placing the egg yolks in a large mixing bowl, and the egg whites in the bowl of a stand mixer.

3. Using a stand mixer, whip the egg whites for 2 minutes. Slowly add 1/4 cup of sugar a little at a time until the egg whites reach the “stiff peaks” stage. Set aside.

4. Using a whisk, beat the egg yolks until lightened in color, about 2-3 minutes. Add the melted butter to the egg yolks slowly while whisking, then add the remaining 1/2 cup of sugar and beat until combined.

5. Fold in one-quarter of the whipped egg whites into the egg yolk mixture until evenly combined and the yolks are lightened. Add the remaining egg whites in two more portions; continue to fold (not stir) until any white streaks disappear.

6. In another medium-sized bowl, whisk the dry ingredients together – the flour, baking powder, cocoa powder, and salt. Add the flour mixture to the egg mixture by sprinkling on top and carefully folding until evenly combined.

7. Pour the batter into the prepared pan spreading to the edges until level. Bake for 10-12 minutes in a preheated oven – preheating is very important for this cake. The cake is done when the cake springs back from a light fingertip touch. Do not over-bake.

8. Remove the cake from the baking pan immediately by placing an un-rimmed baking sheet on top of the cake and inverting the baking pan.

9. Immediately place a clean kitchen towel over the cake and roll the cake into a log with the towel rolled inside beginning at the short side. Allow the cake to cool while wrapped up. This ‘wrapping-while-warm’ process keeps the cake from cracking too much when filling and re-rolling later.

10. Make the cake filling. Whip the cream in a stand mixer. Combine the whipping cream, powdered sugar, brandy, and vanilla extract and whip with a stand mixer until stiff peaks are formed. Once the cream is whipped, fold in the mascarpone until combined.

11. Once the cake has cooled completely, spread the filling on the cake. Unroll the rolled cake gently. (Resist the urge to flatten the cake if it's slightly curled, that's ok!) Spread the filling evenly over the cake to within an inch of the edges. A consistent, even layer of filling will yield the best spiral design once sliced. Carefully re-roll the cake (without the towel). Wrap the rolled cake in the towel or with plastic wrap, and chill in the refrigerator until ready to frost, up to one day ahead of time.

12. Prepare the chocolate espresso buttercream. In a stand mixer, beat the butter and powdered sugar until light yellow and creamy. Add the cocoa powder, vanilla extract, espresso, heavy cream, and a pinch of salt. Beat until well-combined and smooth. (Go ahead and take a little taste. Yum!)

13. Unwrap and plate the cake roll. Trim both ends to achieve a cleaner edge. If desired, make a "branch" for your log, or keep it as one solid log. Frost the outside with the buttercream, and add tree-trunk lines with a fork, if you'd like. Embellish as desired. Sugared cranberries or pomegranates could be used for a red pop with rosemary or other greenery. Dust lightly with powdered sugar.

14. Slice with a serrated knife into 3/4-inch thick slices. Serve and enjoy!

Standing Rib Roast with Creamy Horseradish Sauce

This time of year, we're thinking about special occasions where we'll be hosting others. On rare occasions (pun intended), we splurge and prepare a standing rib roast. It makes a stunning presentation and tastes fabulous. A good cut of meat really doesn't need much -- but we do enjoy slathering an aromatic mixture of butter, garlic, and herbs on the top cap and ends. The addition of these subtle flavors are just the right touch. Include our creamy horseradish sauce, served on the side, for the perfect finishing touch!

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Standing Rib Roast with Creamy Horseradish Sauce
Serves 8

Ingredients:

1 standing rib roast, 4 bones; approximately 6-7 pounds
a hearty sprinkling of Kosher salt and pepper, for searing
6 tablespoons butter, softened
1 tablespoon Dijon mustard
1 tablespoon Worcestershire
4 cloves garlic, minced
1 tablespoon rosemary leaves, minced
1 tablespoon freshly ground black pepper
1 tablespoon Kosher salt

Horseradish Cream Ingredients:

1-1/2 cups sour cream
1 tablespoon fresh lemon juice
8 oz prepared horseradish (add slowly and adjust this amount to your preference)
1/2 teaspoon of Kosher salt
Chives for garnishing

Directions:

1. Preheat the oven to 450 degrees F. Prepare the standing rib roast by allowing it to come to room temperature; this will take about two hours. (When buying the roast, ask the butcher to separate the rack of bones, trim the roast, then tie the bones and the roast together.) Place the roast, bone-side down, fat-side up, in a large and oiled roasting pan. Sprinkle generously with the salt and pepper on all sides of the roast. If using a thermometer probe, (and we recommend that you do), place it in the thickest portion of the meat ensuring that it is not touching a bone. Sear the meat in the hot oven for 20 minutes.

2. Meanwhile in a medium bowl, make a paste of the butter, mustard, Worcestershire, minced garlic, rosemary, pepper, and Kosher salt. After the roast sears for 20 minutes in the oven, remove the roast from the oven and slather the herbed paste over the top and sides of the roast with a spatula.

3. Reduce the temperature to 350 degrees F. Return the roast to the oven until the internal temperature reaches 118 degrees F for just medium-rare, the internal temperature will rise to 125 degrees F. while resting. (Or about 15 minutes per pound for rare, 17 minutes for medium).

4. Transfer the roast to a carving board, loosely tent with foil, and allow to rest for 20 minutes before carving.

5. Horseradish Cream: Whisk all of the ingredients together. Top with a garnish of fresh chives.