The only thing better than enjoying these sausage and pepper sandwiches hot and fresh is enjoying them as leftovers for a quick meal the next day (and the day after that).
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Start to finish: 7 minutes
Impresses: 2
Ingredients
For the lemon curd:
Zest of 1 lemon
2/3 cup lemon juice (about 1½ lemons)
¼ cup granulated sugar
3 egg yolks
2 ⅓ tablespoons unsalted butter
For the crust:
2 sleeves graham crackers
2 tablespoons granulated sugar
⅓ cup unsalted butter, melted
For the cheesecake filling:
⅓ cup heavy cream
2 teaspoons powdered gelatin
1 1/3 cup heavy cream, cold
16 ounces cream cheese, cold
3/4 cup granulated sugar
¼ teaspoon salt
1 teaspoon vanilla
Method
For the lemon curd:
In a small, heat-proof bowl, add all ingredients. Place the bowl over a pot of simmering water. Whisk the mixture constantly until butter melts and everything is fully combined. After a few minutes, the mixture will thicken slightly. The curd is ready when it coats the back of a spoon and leaves a clear line when you run your finger through it, or when it reaches 150 F. Strain the curd through a mesh sieve, then refrigerate until ready to use.
For the crust:
Line a 9-by-9-inch pan with parchment paper. Set aside. In a food processor, pulse graham crackers until they reach a flour-like consistency. Add graham cracker crumbs to a large bowl and mix in sugar and melted butter. Press the crust in an even layer into the prepared pan. Place in the refrigerator until ready to use.
For the cheesecake filling:
Pour ½ cup heavy cream in a measuring cup and heat in the microwave for about 30 seconds. Stir in powdered gelatin and set aside. In the bowl of a stand mixer fitted with a whisk attachment, whip the remaining 1⅓ cup heavy cream until stiff peaks form. Be careful not to over-whip. Transfer the whipped cream to a separate bowl and set aside. In the bowl of a stand mixer, whisk cream cheese, sugar, salt and vanilla until fully combined. Pour heavy cream and gelatin mixture in the cream cheese mixture and mix on medium speed until smooth. Using a rubber spatula, gently fold whipped cream into cream cheese mixture in several batches. Spread the cheesecake filling on top of the crust into an even layer. Chill in the refrigerator for at least 1 hour, or overnight.
To assemble:
When ready to serve, place cheesecake on a serving tray and top with lemon curd. Garnish with roasted lemon slices, if desired. Cut into bars to serve and enjoy!
Start to finish: 5 minutes
Impresses: 4
Ingredients
1 ounce freeze-dried strawberries
1 ounce freeze-dried blueberries
1 ounce freeze-dried raspberries
4 cups whole milk
2–4 tablespoons maple syrup, or to taste
1 teaspoon vanilla extract
Pinch sea salt
Fresh berries, to garnish (optional)
Method
Place freeze-dried berries in a high-powered blender and pulse until berries are pulverized and have turned into powder. Set aside. In a large measuring cup or mixing bowl with a pour spout, add milk, maple syrup, vanilla extract and a pinch of salt. Add the pulverized berries and whisk the mixture well to combine. Taste and adjust sweetener as desired. Serve milk immediately with fresh berries to garnish.
Notes:
Store leftover milk in the refrigerator up to 3 days. Ingredients may settle, so shake well before enjoying. Honey, agave or simple syrup can be used in place of maple syrup, if desired.
Start to finish: 30 minutes
Impresses: 4
Ingredients
For the crab cakes:
12 ounces lump crab meat, freshly cooked or canned (drained)
2 eggs, lightly beaten
¼ cup celery, diced
¼ cup red bell pepper, diced
¼ cup white onion, diced
2 tablespoons parsley, diced
½ cup panko breadcrumbs
2 teaspoons Old Bay® seasoning
4 tablespoons butter
For the remoulade:
½ cup Greek yogurt
2 tablespoons mayonnaise
½ teaspoon Old Bay® seasoning
1 tablespoon fresh lemon juice
1 tablespoon capers, chopped
Method
For the crab cakes:
In a large bowl, gently fold together all ingredients except butter. Using clean hands, form 8 crab cakes, about 2 tablespoons each. Heat a heavy-bottomed pan over medium heat. Once hot, add in butter to melt. Sear crab cakes 2–3 minutes per side, or until browned. Drain on a paper-towel lined plate.
For the remoulade:
Whisk all ingredients together in a small bowl. Refrigerate at least 30 minutes before serving.
Start to finish: 45 minutes
Impresses: 4
Ingredients
4 slices thick-cut bacon, sliced into strips
2 tablespoons butter, divided
½ yellow onion, diced
2 cloves garlic, minced
1 head cauliflower, cut into florets
1 teaspoon fresh sage, minced
2 teaspoons salt
1 teaspoon black pepper
3 cups chicken bone broth (or chicken stock), divided
1 cup heavy cream
½ cup white cheddar, shredded
2 green onions, sliced
Toasted baguette, for serving
Method
Heat a heavy saucepan over medium heat. Once hot, add bacon strips and cook until crisp, about 8–10 minutes. Remove bacon from pan and let drain on a paper-towel lined plate. Leave bacon drippings in the pan.
Add 1 tablespoon butter and diced onion. Saute until translucent, about 5–7 minutes. Add minced garlic and stir to combine. Add in remaining 1 tablespoon butter, cauliflower, sage, salt and pepper, and stir to combine. Saute 3–4 minutes or until cauliflower starts to brown slightly.
Pour in 2½ cups bone broth and bring to a boil. Cover and reduce heat to medium-low. Simmer until cauliflower is tender, about 10 minutes. Remove from heat and carefully ladle half of the cauliflower mixture into a blender. Top with remaining ½ cup bone broth. Cover the blender top with a clean kitchen towel and blend until smooth.
Pour mixture back into pot and return to heat. While stirring, slowly pour in heavy cream. Add white cheddar and mix until melted. Serve topped with bacon, green onions and a slice of toasted baguette.
Start to finish: 5 minutes
Impresses: 4
Ingredients
½ cup smooth peanut butter, plus more for serving
4 cups whole milk
½ cup chocolate syrup
Crushed peanut butter cups, to garnish (optional)
Method
Microwave peanut butter 10–15 seconds, or until melted and smooth. Meanwhile, add milk and chocolate syrup to a large measuring cup or mixing bowl with a pour spout. Add in melted peanut butter. Whisk until smooth. Serve milk immediately in a glass rimmed with more peanut butter and crushed peanut butter cups, as desired.
Notes: Store leftover milk in the refrigerator up to 3 days. Ingredients may settle, so shake well before enjoying.
Start to finish: 20 minutes
Impresses: 4
Ingredients
For the graham cracker crumble:
2 sleeves graham crackers
2 tablespoons butter, melted
1 tablespoon maple syrup
Pinch of salt
For the Key lime mousse:
1 large avocado
3 Key limes, juiced
1 Key lime, zested
4 ounces vanilla Greek yogurt
Pinch of salt
Maple syrup (optional, if you prefer more sweetness)
For assembly:
8 ounces coconut-flavored yogurt
1/4 cup toasted coconut flakes
Lime zest, for garnish
Method
For the graham cracker crumble:
Pulse graham crackers in a food processor until fully crumbled. Add melted butter, maple syrup and salt. Pulse again until combined.
Transfer to a bowl until ready to assemble.
For the Key lime mousse:
Wipe the bowl of the food processor to remove any remaining graham cracker crumbs. Add avocado, Key lime juice, Key lime zest, Greek yogurt, salt and maple syrup (if using). Pulse until blended smooth.
To assemble:
Line the bottom of each parfait dish with graham cracker crumble. Reserve a small amount for topping, if desired. Lightly press to pack the crust, and then alternate layers of Key lime mousse and coconut-flavored yogurt. Garnish with toasted coconut flakes, lime zest and remaining graham cracker crumble (if using) and serve.
Start to finish: 50 minutes
Impresses: 4
Ingredients
2 8-ounce beef filets
2 large sweet potatoes, peeled
3 tablespoons olive oil
Salt and pepper
4 tablespoons avocado oil (or other high-heat oil)
1 tablespoon apple cider vinegar
1 teaspoon maple syrup
4 cups fresh arugula
2 tablespoons butter, melted
¼ cup fresh parsley, chopped
¼ cup freshly grated Parmesan cheese
No-fail hollandaise sauce
Method
Set beef filets on counter to start coming to room temperature. Heat oven to 425 F. Line a large baking sheet with parchment paper. Cut sweet potatoes lengthwise into 4 sections. Stack 2 sections on top of one another and cut into strips to make frites. Place on prepared baking sheet and toss with 1 tablespoon olive oil. Bake 30–35 minutes, flipping halfway through, or until frites are cooked through and golden.
While frites bake, make the steak. Heat a cast-iron pan over medium-high heat for at least 5 minutes, or until very hot. Generously season steaks all over with salt and pepper. Once hot, add avocado oil and sear steaks on each side and edges, about 1–2 minutes each. Place pan in oven and bake until the internal temperature reaches 145 F for a medium-cooked steak. If you don’t have an oven-proof pan, transfer steaks to a foil-lined baking sheet. Once steaks are done, leave on baking sheet or in the pan to rest.
In a large bowl, whisk together remaining 2 tablespoons olive oil, apple cider vinegar and maple syrup to combine. Toss in arugula to coat. When sweet potato frites are finished cooking, immediately toss with melted butter, parsley, Parmesan cheese and a sprinkle of salt.
When ready to serve, slice rested steak into strips against the grain. In a dish, add sweet potato frites, arugula, slices of steak and drizzle with hollandaise. Serve immediately.
Start to finish: 25 minutes
Impresses: 4
Ingredients
For the bagels:
4 plain bagels
2 tablespoons butter, cold
¼ cup flour
2 tablespoons brown sugar
½ teaspoon ground cinnamon
For the cream cheese:
1 8-ounce block cream cheese, softened
2–4 tablespoons heavy cream
1 tablespoon powdered sugar
1 tablespoon maple syrup
2 tablespoons chopped walnuts
Method
For the bagels:
Heat oven to 400 F and line a baking sheet with parchment paper. Place the tops of each bagel on the baking sheet top-side up. In a bowl, cut together butter, flour, brown sugar and ground cinnamon with a fork until crumbles form. Evenly crumble mixture on top of bagels, pressing in slightly to adhere.
Bake until streusel starts to brown, about 15 minutes. If toasting bagels, let cool before toasting under the broiler. (We do not recommend toasting in a toaster due to the topping.)
For the cream cheese:
Whip cream cheese and 2 tablespoons heavy cream using a stand or hand mixer on medium-high for about 1 minute. If too thick, add additional heavy cream 1 tablespoon at a time. Mix in powdered sugar and maple syrup until combined. Fold in chopped walnuts. Serve immediately
or refrigerate.
To assemble:
Schmear with cream cheese and serve immediately.
Start to finish: Active: 30 minutes | Inactive: 2 hours
Impresses: 4
Ingredients
For the homemade lemon curd:
2 teaspoons fine lemon zest
¾ cup lemon juice
2 large eggs
2 egg yolks
¾ cup white granulated sugar
Pinch of salt
1 stick unsalted butter, cut into 1-tablespoon slices
For the yogurt whipped cream:
¾ cup heavy whipping cream
2 tablespoons sugar
½ teaspoon vanilla extract
4 ounces Greek yogurt
For assembly:
6 ounces fresh raspberries, washed and dried
1 cup prepared granola, plus ¼ cup for garnish (or 8–12 vanilla wafer cookies, crumbled)
Fresh mint (optional)
Method
For the homemade lemon curd:
Add lemon zest, lemon juice, eggs, egg yolks, sugar and salt in a heavy-bottomed saucepan. Whisk together, then slowly warm over very low heat. Once ingredients are combined, add the butter 1 tablespoon at a time, allowing it to fully melt before adding more. Continuously stir to avoid curdling the eggs. Cook 10 minutes, or until the mixture thickens and coats the back of a spoon. Carefully strain through a fine mesh strainer to remove the zest. Then, allow to cool and store in the refrigerator until ready to assemble.
For the yogurt whipped cream:
Whip heavy cream with an electric mixer. As it starts to thicken and form peaks, add sugar and then vanilla extract. Once the whipped cream is full and thick, fold in Greek yogurt. Avoid overmixing to prevent the air from being knocked out of the whipped cream.
To assemble:
Line parfait dishes with a layer of fresh raspberries. Add a layer of yogurt whipped cream and then a thin layer of lemon curd. Separate with a layer of granola. Repeat until the parfait jars are full. Garnish with remaining raspberries, granola and fresh mint. Serve immediately.
Notes: Use the remaining homemade lemon curd as a spread for toast, pancakes, pastries, biscuits or cookies. It will keep in the refrigerator 1–2 weeks.
Start to finish: 1 hour 30 minutes
Impresses: 9-by-5-inch loaf
Ingredients
For the loaf:
1¾ cups all-purpose flour
2/3 cup almond flour
1 cup + 2 tablespoons granulated sugar
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
Zest of 3 lemons
½ cup + 1 tablespoon plain whole milk Greek yogurt
½ cup + 2 tablespoons extra virgin olive oil
½ cup + 3 tablespoons lemon juice (about 2½ lemons)
2 eggs, room temperature
1 teaspoon vanilla
For the icing:
2 cups powdered sugar
2 tablespoons plain whole milk Greek yogurt
2 tablespoons creme fraiche
1 tablespoon lemon juice
For assembly:
Figs
Honey
Method
For the loaf:
Heat oven to 350 F and line a 9-by-5-inch loaf pan with parchment paper, leaving the ends sticking out for easy removal. In a medium bowl, whisk together flours, sugar, baking powder, baking soda, salt and lemon zest. Set aside.
In a large bowl, whisk together yogurt, olive oil, lemon juice, eggs and vanilla until fully combined. Add dry ingredients to wet ingredients and whisk until just combined. Pour batter into prepared loaf pan, and bake 50–60 minutes, or until a toothpick inserted comes out clean. You may need to tent the loaf with aluminum foil halfway through to prevent the top from getting too dark.
Transfer the loaf from the pan to a wire rack to cool completely before topping with icing.
For the icing:
In a medium bowl, whisk together all ingredients until fully combined.
If the icing is too thick, add more lemon juice until it reaches the desired consistency.
To assemble:
Top the cooled loaf with icing and decorate with halved figs and honey.
Start to finish: 5 minutes
Impresses: 4
Ingredients
4 cups whole milk
6 ounces chocolate sandwich cookies, cream filling removed
Method
Add milk and cookies to a high-powered blender and blend on high 10–15 seconds, or until cookies are thoroughly pulverized. Serve immediately with additional sandwich cookies for dipping, if desired.
Notes: Store leftover milk in the refrigerator up to 3 days. Ingredients may settle, so shake well before enjoying.
Start to finish: 25 minutes
Impresses: 4
Ingredients
Frozen pizza dough, thawed according to package directions
¼ cup prepared pesto sauce
½ cup whole milk ricotta cheese
1 cup cherry tomatoes, sliced
2 ounces fresh mozzarella, thinly sliced
1 tablespoon unsalted butter, melted
Balsamic glaze, for serving
Flaky sea salt, for serving
Method
Heat oven to 450 F. Lightly sprinkle a work surface and rolling pin with flour. Roll out the thawed dough on your prepared work surface to neatly fit your pizza or baking pan, making sure the dough is no thicker than ½ inch.
Spread prepared pesto sauce over the entire surface of the pizza dough, leaving a ½-inch border along the edge. Dollop the ricotta cheese randomly over the pizza, spreading it out slightly. Add sliced cherry tomatoes and fresh mozzarella. Brush the edge of the crust with melted butter.
Bake pizza in preheated oven for 18–22 minutes, or until crust is deeply golden brown. Remove from oven and drizzle with balsamic glaze, and sprinkle with flaky sea salt before serving.
Start to finish: 30 minutes
Impresses: 2
Ingredients
4 tablespoons salted butter, softened
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
2 English muffins, halved
1 teaspoon white vinegar
4 eggs
Salt and pepper, to taste
4 slices Canadian bacon
No-fail hollandaise sauce
Method
Heat oven broiler and line a baking sheet with foil. In a small bowl, combine butter, dill, parsley and chives. Evenly spread herb butter over each half of the English muffins. Place face-side up on the prepared baking sheet.
Fill a large pot halfway with water. Add in vinegar and bring to a boil. Reduce to a simmer and crack eggs one at a time into simmering water. Carefully lower the eggs into the water. If you want a round poached egg, swirl the water in a circular motion with a wooden spoon. This will tighten the whites around the egg when it hits the water. Poach 3–4 minutes (this will result in a cooked white and runny yolk). Drain on a paper-towel lined plate and season with salt and pepper.
While the eggs poach, bring a pan over medium heat. Warm Canadian bacon until slightly browned, about 2 minutes per side. Place English muffins under broiler and toast until slightly browned, about 3 minutes. Watch these closely as each oven varies.
When ready to assemble, place toasted English muffins on a plate or serving dish. Top each side with one slice of Canadian bacon and a poached egg. Generously drizzle fresh, warm hollandaise atop each English muffin.
Serve immediately.
No-fail hollandaise sauce
Start to finish: 5 minutes
Makes: 1 cup finished sauce
Ingredients
3 egg yolks
½ teaspoon Dijon mustard
½ lemon, freshly juiced
¼ teaspoon cayenne pepper
½ cup salted butter, melted
Method
Add egg yolks, Dijon mustard, lemon juice and cayenne pepper to the pitcher of a blender. Blend until fully combined, about 1 minute. With blender on high speed, slowly drizzle in melted butter until thickened.
Serve immediately.
A food magazine celebration dairy and those who make it.
