Vampire's Kiss

3 parts vodka

2 parts chambord

1 part unsweetened cranberry juice

1 part grenadine

1 part (or less) fresh lemon juice

Optional grenadine & sugar rim

Mixing tin with ice, strain.

Cocktail smoker, 10 seconds.

Love Dip

16 oz cream cheese

1 clove garlic
1/4 bunch cilantro
1 T lemon juice
1/2 C chunky medium salsa
1 t dried tarragon
1/2 t salt

Soften and beat cream cheese.
Mince garlic and beat with cream cheese until light and fluffy.
Meanwhile, finely chop cilantro and juice lemon.
Fold in cilantro, lemon juice, salsa, tarragon, and salt.
Refrigerate before serving.

thekitchn

Protein Fluff

200 g frozen fruit (I love strawberries)

30 g or 1 scoop whey protein powder

1/4 C milk

1 t vanilla extract

Food process frozen fruit until crumbly.

Sprinkle whey on top, and pour in milk and vanilla.

Food process a nice long time until fluffy.

LTK

Note:

Adding pitted medjool dates gives a sweet chewy texture.

Sub 1/2 scoop for casein protein, which keeps you full longer.

Recipe doubles very nicely, but is very filling.

Chantilly Loaf

2 C whipping cream

1 1/2 C pecans

120 g powdered sugar

16 oz frozen mixed berries

4-oz package cream cheese

1 t vanilla

1/2 t almond extract

Preheat oven to 250.

Prepare a loaf pan with parchment and freeze.

Place whipping cream and stand mixer bowl in freezer.

In a baking tray, gently toast pecans until fragrant.

Chop and set aside to cool.

Weigh out and sift powdered sugar.

Chop frozen berries into small uniform pieces.

Place chopped berries and chopped pecans in freezer.

Whisk together cream cheese, powdered sugar, and extracts.

Add whipping cream, scraping down bowl as needed.

Beat to stiff peaks.

Reserve about 1/2 C largest pecan pieces.

Fold berries and remaining pecans into cream.

Place into pan, smoothing out top.

Place in freezer to let settle.

After 15 mins, decorate with remaining pecans.

Once fully frozen, demold and peel off parchment.

Let sit about 15 mins and slice.

Serve immediately, refreezing leftovers.

melissassouthernstylekitchen

Note:

Original recipe uses 8 oz cream cheese

I like to add very thin layers of cooled magic shell.

For 4-5 layers, use 2 oz chocolate and 2 oz coconut oil.

Galette Bressane

Ingredients:

    4 C cream

    1/4 C buttermilk

    1 C milk

    6 T butter

    13 eggs

    1 750 ml bottle dry white wine

    2 vanilla beans

    stone fruits:

        3 peaches

        3 nectarines

        3 plums

    5 oz sliced almonds

    1 packet or 2 1/4 t active dry yeast

    500 g flour

    700 g sugar

    coarse sugar

    powdered sugar

    salt

Caramel Wine Sauce

    417 g sugar

    2 vanilla beans

    1/2 C water

    1 750 ml bottle dry white wine

Sabayon Ice Cream

    6 yolks

    2 C crème fraîche

    1/2 C whole milk

Brioche Dough

    438 g flour

    2 1/4 t active dry yeast

    5 eggs

    1/3 C milk, warmed to 100-110°

    67 g sugar

    1 t salt

    6 T butter, room temp
Crème Fraîche Custard
    2 C crème fraîche

    2 eggs

Tart Assembly

    1 egg white, beaten with 1 T water

    Sprinkling of coarse sugar

    200 g sugar

Finishing

    5 oz sliced almonds

    1/4 C powdered sugar

Two days before: assemble fruits and make crème fraîche

    Buy stone fruits for ripening.

    Stir together 4 C cream and 4 T buttermilk.

    Cover and let cure at room temp 12-24 hours.

    The next day, stir and let thicken in refrigerator.

Day before: make brioche dough, caramel wine sauce, and ice cream base

    Weigh out flour and place about 1 C of it into a stand mixer bowl.

    With a spatula, gently stir in yeast, 1 egg, and warm milk.

    Sprinkle 1 C flour over this mixture and leave bowl uncovered.

    After about 35 mins, the flour should have deep cracks.

    Meanwhile, lightly beat together 4 eggs, sugar, and salt.

    Once flour cracks, add egg mixture and another C flour to the bowl.

    With the dough hook, mix on low for 2 mins, scraping bowl as needed.

    Sprinkle in remaining flour.

    Increase speed to medium and beat a full 15 mins.

    Dough should become very thick, stretchy, and glossy.

    Do not be alarmed if your stand mixer becomes very hot.

    If dough is too warm, allow to cool to room temp.

    Turn the mixer to medium low and beat in butter 1-2 T at a time.

    When dough breaks, increase speed to bring it back together.

    Dough will be very sticky.

    Transfer dough to a large greased bowl and cover tightly.

    At room temp, let rise 2 - 2 1/2 hours, or until doubled in size.

    Once puffy, gently deflate around edges and divide dough in half.

    Place in two greased bowls, cover tightly, and proof overnight.

    Place 417 g sugar in a heavy saucepan.

    Scrape vanilla beans, adding seeds and husks to the sugar.

    Place on stove and very gently add water around edges of pan.

    Turn the heat to high and don't stir.

    (Note - it's impossible to ruin this caramel because of the wine.)

    Once caramel is liquid and beginning to brown, gently swirl pan.

    Once deep golden, remove from heat and add wine.

    Caramel with seize; remelt until uniform and remove husks.

    For the ice cream base, place 6 yolks the bowl of a double boiler.

    Off heat and whisking constantly, slowly pour in 2 1/4 C hot syrup.

    Reserve remaining caramel wine sauce for next day.

    Whisking constantly, cook yolks in double boiler until 160°.

    Off heat, whisk in 2 C crème fraîche.

    Whisk in 1/2 C whole milk.

    Chill until ready to churn.

Day of: make ice cream, bake brioche tart, simmer fruits

    Churn ice cream in 2 batches, storing in freezer when finished.

    Shape dough using plenty of flour and working quickly.

    Prepare two large round pans with parchment.

    Roll each dough ball into a circle 3" larger than pan.
    Trace bottom of pan and crimp inwards tightly along this edge.

    Create a puffy, tall rim so there's more room for the custard.

    Transfer brioches to pans and set aside for the third/final proof.

    At room temp, let rise uncovered 45 mins or until doubled in size.

    Meanwhile, preheat oven to 250° convection bake.

    Whisk together crème fraîche with 2 eggs and set aside.

    Once brioches are puffy, press down the centers, redefining edges.

    Brush pastry edges with egg white and decorate with coarse sugar.

    Gently pour crème fraîche custard into both brioches.

    Sprinkle about 1/2 C sugar evenly over the surface of each tart.

    Bake 40 mins or until pastry is golden and custard jiggles slightly.

    Transfer to cooling rack and remove tarts from pans after a few mins.

    Gently simmer remaining wine sauce with a 1/4 t salt.    

    Cut ripe stone fruits and cook very gently for 2-5 mins.

    In a dry skillet over low heat, toast almonds, stirring frequently.

    To serve, cut a slice of brioche tart.

    Top with fruit sauce and ice cream.

    Finish with toasted almonds and a dusting of powdered sugar.

thebutterlab

Note:

Nancy Silverton's original recipe makes one tart with one extra crust.

It uses 275° regular bake for one tart, not 250° convection for two.

It also makes a sabayon légère in place of sabayon ice cream.

The sabayon légère is called the "white secret sauce."

Ice Box Cake

1 1/2 sleeves graham crackers
2 family size packages instant pudding

5 C milk

1 C half and half

In a glass bread pan, arrange a layer of graham crackers.

(This is a nice size for this recipe and the glass shows off the layers.)

Read the packages of instant pudding.

For every 2 C milk suggested, use 1 C milk and 1/2 C half and half.

Separately make both puddings by whisking in milks.

Pudding will thicken in 5 mins.

Each batch of pudding can be divided into 2 or 3 parts.

Layer one part pudding, followed by one layer of grahams.

Repeat the process, ending with pudding on top.

This should fill the bread pan nicely with about 5 layers.

Decorate any way you wish; I love mini chocolate chips.

Let cake set in refrigerator at least 6 hours.

LTK

Make with your kids :)

Peanut Butter Chocolate Cornflake Bars

1/2 C butter
2 C or 506 g creamy (I use crunchy) peanut butter

1 C or 312 g light corn syrup

2/3 C or 146 g C light brown sugar

1/2 t salt

9 C crushed corn flakes

2/3 C or 104 g salted peanuts, chopped

1 T vanilla

10 oz bittersweet chocolate, chopped

Line an 8x8 or 9x9 pan with pam and parchment.

In a medium saucepan, melt butter.

Add peanut butter, corn syrup, brown sugar, and salt.

Stir until melted and smooth.

Stir in corn flakes, 1/2 C peanuts, and vanilla just until combined.

Spread into prepared pan.

Melt chocolate in microwave, keeping temper.

Spread over top of bars and top with remaining peanuts.

Chill at least an hour.

Serve cold.

seriouseats