Make: 32 servings
1 eight-ounce package cream cheese, softened
1/3 cup mayonnaise
2 cups sharp cheddar cheese, shredded
1 clove garlic, minced
1/2 cup pimientos, drained and finely chopped
1/2 teaspoon cayenne pepper
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
8 celery stalks, each sliced on the bias into four pieces
Makes: 16 servings
8 hard-boiled eggs, peeled and chilled
1/4 cup mayonnaise
3 tablespoons sour cream
3 teaspoons prepared wasabi sauce
2 tablespoons rice vinegar
1 tablespoon Dijon mustard
1 ounce red whitefish caviar
Makes: 6 servings
1/3 cup extra-virgin olive oil
1/2 cup green olives stuffed with pimientos, drained and finely chopped
1 ½ tablespoons shallots, finely minced
juice of 1 lemon
zest of 1 lemon
1 teaspoon coarse salt
1 ½ pounds medium shrimp, steamed, peeled and deveined with tails on
Makes: 16 servings
2/3 cup all-purpose flour
1/4 cup powdered sugar
3/4 teaspoon coarse salt
6 tablespoons salted butter, divided into 6 pieces
4 egg yolks, beaten
1/3 cup granulated sugar
1/3 cup freshly squeezed lemon juice
zest of 2 lemons
1/2 cup blueberries
2 tablespoons heavy cream
3 tablespoons powdered sugar
Fresh mint leaves
Makes: 1 gallon
4 cups of water plus an additional 12 cups of water
12 tea black bags
1 cup granulated sugar
8 drops of green food coloring (optional)
lime slices (optional)
mint leaves (optional)
This recipe is inspired by Eastern European jam-filled cookies. | Makes 12-14 cookies
These cookies are fun for children to make with adult help because decorations can be placed inside the circular “Peekaboo” opening in the top layer of the cookie. Young bakers also will learn to use a rolling pin. If possible, use a standing mixer with a flat beater attachment — the best attachment for making cookie dough. A wire whisk works best for lighter jobs like whipping cream and frothing egg whites. A dough hook works best for heavier jobs like pizza and pasta doughs.
Makes approximately 32 mini meringues
There are two secrets to making successful meringues: egg whites won’t whip up if there is any moisture or residue at all on your equipment, so make sure everything is completely clean and dry. Also, take extra care when separating the egg yolks from the egg whites so that no yolk breaks and mixes with the egg whites – if this happens, make an omelet and start over!
Ingredients2 ounces blanco tequila
Juice of 1 whole lime
½ ounce triple sec, preferably Cointreau
Salt for rim
Lime wedge, for garnish
