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TABLE

of CONTENTS Appetizers

The Art of Pickling

Cocktails

Mains & Sides 6

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Soups & Salads

Breads

Desserts

Jean Guevarra You, DDS

Jean Guevarra You,Jean DDS •Guevarra Maryam Qayumi, DDS Jean Guevarra You, You, DDS DDS• Katie Keogh, DDS Board Certified Pediatric Dentist

Jean Guevarra You, DDS Board BoardCertified CertifiedPediatric PediatricDentist Dentist Board Certified Pediatric Dentist Now Accepting New Patients

Now NowAccepting Accepting New NewYou, Patients Patients Jean Guevarra DDS Now Accepting New Patients

Early Morning, Late Afternoon & Friday Appointments Available. In-Network with Most Insurance Carriers. Board Certified Pediatric Dentist In-House Membership Plan Available Early EarlyMorning, Morning,Late Late Afternoon Afternoon &&Friday Friday Appointments Appointments Available. Available.

Guevarra DDS Available. Early Morning, LateJean Afternoon & Friday You, Appointments Video Games, T.V.s, Photo Booth, Wi-Fi, Phone Charging Station, Coffee Bar & More In-Network In-Network with withMost MostInsurance Insurance Carriers. Board Certified PediatricCarriers. Dentist In-Network with Most Insurance Carriers. Now Accepting New Patients In-House In-House Membership MembershipPlan Plan Available Available In-House Membership Plan Available Jean Guevarra You, DDS Coffee Early Morning, Late Afternoon &Charging Friday Appointments Available. Now Accepting New Patients Video VideoGames, Games, T.V.s, T.V.s, Photo Photo Booth, Booth, Wi-Fi, Wi-Fi, Phone Phone Charging Station, Station, Coffee Bar More More Video Games, T.V.s, Photo Booth, Wi-Fi, Phone Charging Station, CoffeeBar Bar&& & More Board Certified Pediatric Dentist In-Network with Most Insurance Carriers. Early Morning, Late Afternoon & Friday Appointments Available. In-House with Membership Plan Available In-Network Most Insurance Carriers.

Now Accepting New Patients

Video Games, T.V.s, Photo Booth, Wi-Fi, Phone Charging Station, Coffee Bar & More In-House Membership Plan Available Jean Guevarra You, DDS

Early Morning, Late Afternoon & Friday Appointments Available. Video“...Dr. Games, T.V.s, Photo Booth, Wi-Fi, Phone Charging Station, Coffee Bar & More You was amazing. She was so kind, patient and down-to-earth, and that not only put my son at ease, but me as well. We’re thrilled to Board Certified Pediatric Dentist

In-Network with Most Insurance Carriers. Now Accepting New Patients In-House Membership Plan Available

have found such a warm, welcoming practice and we look forward to being patients for many years to come!” -Brendan S. “Dr. You is so knowledgeable, kind and patient...Highly recommend!” Early Morning, Late Afternoon & Friday Appointments Available. -Ayub A. “I can not say enough good thingsIn-Network about Dr. Jean You!with She andMost her staff Insurance were extremely welcoming to my son and me at our recent visit. Dr. Carriers. Jean was amazing with my son - very calm and comforting. She explained everything she was going to do before doing anything. You can Plan Available tell that Dr. Jean has a true passion forIn-House this profession Membership and loves what she does. We had an awesome experience at Little Tooth Co. and are so appreciative of the care that we received. If you are looking for a wonderful dentist to take your child to, you definitely need to become a Video Games, T.V.s, Photo Booth, Wi-Fi, Phone Charging Station, Coffee Bar & More patient of this practice!” “...Dr. “...Dr. You You was was amazing. amazing. She She was was soso kind, kind, patient patient and and down-to-earth, down-to-earth, and and that that notnot only only putput mymy sonson ease, ease, butbut meme asas well. well. We’re We’re thrilled thrilled to to -Erin D.at at

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We had an awesome experience at Little Tooth Co. and “Dr. You is so knowledgeable, kind and patient...Highly recommend!” have found such a warm, welcoming practice and we look forward to being patients for many years to come!” so so appreciative appreciative of of the the care care that that we we received. received. If you If you are are looking looking for for a wonderful a wonderful dentist dentist to to take take your your child child to, to, you you definitely definitely need need to to become become a aare “Dr. You is so knowlegable, kind and patient...Highly recommend!” sopatient appreciative of the care that we received. If you are looking for a wonderful dentist to take your child to,-Brendan you definitely -Ayub A. A. 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If you are looking for a wonderful dentist to take your child to, you definitely need to become a Op visit. Dr. 2025 “I can not say enough good things about Dr. Jean You! She and her staff were extremely welcoming to my son and me at our recent en WAKE COUNTY Hunter St Hunter St -Erin D. patient of this practice!” ing BuﬀTel B 919-303-2873 www.littletoothco.com Jean was amazing with my son - very calm and comforting. She explained everything she was going to do before doing anything. uﬀaloYou can So aloe -Erin D. e Rd Rd on 20 passion for this profession and loves what she does. We had an awesome Offat ExitLittle 20 W Jean hasOff W experience tell that Dr. a Exit true Tooth Co. and are! C ha C ha next to Publix next to Publix tha info@littletoothco.com 504 W. Williams Street, Apex,thaNC 27502 and and mS a n Dr an D Tel www.littletoothco.com Br y so appreciativem Sof care that we received. 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St ms llia Wi

504 W. Williams Street Apex, NC 27502

loved by kids. trusted by parents loved by kids. trusted by parents Tel 919-303-2873 www.littletoothco.com loved by kids. trusted by parents

7340 Buﬀaloe Road, Suite 106 Raleigh, NC 27616

Forestville Rd

A p e x Pe a k w a y

loved loved byby kids. kids. trusted trusted byby parents parents loved by kids. trusted by parents Forestville Rd

A p e x Pe a k w a y

Video Games, T.V.s, Photo Booth, Wi-Fi, Phone Charging Station, Coffee Bar & More

504 W. Williams Street Apex, NC 27502

7340 Buﬀaloe Road, Suite 106 Raleigh, NC 27616

info@littletoothco.com 504 W. Williams Street, Apex, NC 27502

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Pristine cucumbers ready for pickling

Pining for Pickles SUCH IS THE POWER OF PICKLING that a casual interview in Cary’s Esteamed Coffee on a Tuesday morning can expand to include other people’s personal recollections of pickling. Cary resident Monica Bond feels what she describes as a “nostalgia” for pickling. Although she grew up in New York, Monica’s grandmother lived — and pickled — in North Carolina. Although the beloved pickled watermelon rinds required minimal ingredients, Monica fondly recalls taking them back to New York to enjoy after visits at her grandmother’s. To this day, Bond can almost evoke the scent of allspice, sugar, and pickling salt on watermelon rinds cut “a little thick” and taste her childhood.

Spicy Skyttles From Chef Mitch Samples Makes about 1 ½ quarts

Note: This recipe is often made using solely green jalapeños and referred to as cowboy candy. It’s more fun to use an assortment of different colored peppers, allowing you to adjust the heat level to your taste. It’s best to use medium-flesh peppers, as thin-walled peppers can get leathery and thickwalled peppers may not absorb as much “pickle” flavor. Red and green jalapeño, multicolored cayenne, aji amarillo, piquillo, Peruvian purple, pastilla, biquinho, Fresno, etc. all work well. The more color the better. 1 pound assorted fresh medium-flesh peppers 1 cup white or apple cider vinegar 2 cups white granulated sugar ¼ teaspoon celery seed ½ teaspoon cardamon, or 3 whole pods 1 teaspoon mustard seed 1 teaspoon granulated garlic 1 teaspoon kosher salt

1. Clean and cut your peppers into ¼-inch rings and set aside. 2. Place the remaining ingredients into a saucepan. Bring to a boil, stirring to dissolve the sugar completely. Make sure the pan is large enough to hold the peppers. 3. When the sugar is dissolved, stir in the peppers and return to a boil. 4. Remove from heat and allow to cool for about 5 minutes. 5. Using a slotted spoon, transfer the peppers into jars. 6. Top the jars with the liquid from the pan, making sure to cover the peppers by about ½ inch. 7. Wipe the rims of the jars with a damp towel, cover, cool to room temperature, and refrigerate for at least a week. Flavor will improve over the next 3 to 4 weeks. You can keep these in the refrigerator for up to 3 months.

Pickled Watermelon Rind From Chef Mitch Samples Makes about 2 quarts

2 pounds watermelon 1 cup apple cider vinegar 1 cup water ¾ cup sugar 1 tablespoon grated ginger 4 teaspoons kosher salt 1 teaspoon allspice berries

1. Bring the remaining ingredients to a boil in a saucepan large enough to hold them and the rind. Stir until the sugar dissolves.

Using a sharp peeler or knife, remove the skin from the rind and discard the skin. You should have mostly white rind and maybe a little pink. Cut it into 1-inch cubes and reserve.

3. Remove the pan from the heat and allow to cool for half an hour.

2. Add the watermelon rind into the pan and return to a boil.

4. Transfer the rind and liquid into two 1-quart jars. Cover and allow to cool for another hour. 5. Refrigerate overnight for flavor to develop. These pickles will last a month in the refrigerator.

CARY MAGAZINE COOKS!

Get to Know

Chef Mitch Samples

Radishes render sweet and tangy when pickled.

Cucumbers Green beans Beets Cauliflower Carrots (cut into small pieces to better absorb brine) Onions Garlic (expect the brine to take on a greenish color, due to the sulfur present)

Okra Jalapeños Beets Grapes Peaches Berries Apples Mangoes

MITCH HAS BEEN WORKING IN KITCHENS for as long as he can remember. He started casually cooking at home with apple pies and egg sandwiches at the age of 9 or 10. His first paid gig was as a dishwasher in a retirement home at 14. Since then, he has worked in various sectors of the industry, from fast food to fine dining and just about everything in between. After graduating college, he realized his degrees in English and Classical Languages were neither going to be as lucrative nor as fun as his 18-year-old self had imagined; he turned pro chef, got married, and had a daughter. Many years later a new restaurant opening brought him to North Carolina. After nearly a decade there, he finally found his way into culinary school as an instructor and facilities manager. Some of his earlier “in between” experience involved a few years as an artisan bread baker, which is where he supposes he first became fascinated with the world of fermentation, pickling, and preserving. Combine that with his love of pre-industrial civilizations, an explorer’s heart, a self-described foolish amount of confidence, and the facilities available to him at the culinary school, and he was off and experimenting in the school storeroom. One of Mitch’s favorite fermentation memories involves making tepache, which is a refreshing, slightly alcoholic soda made from pineapple and brown sugar. After fermenting the initial mash in a 5-gallon bucket, the contents were strained into 1-gallon plastic jugs and placed in the cooler to carbonate. One jug of the subtle hooch got a little too excited and inflated like a balloon. When Mitch removed it to discard, he dropped it, causing the cap to pop off — and the jug to blast off, spewing its contents as it cruised about 50 feet across the floor like a children’s water-pressurized rocket toy. His experiments have mellowed with age. These days he enjoys making quick pickles with okra, cucumbers, and eggs, though he did recently have a dream about pickling sausages. Much to his wife’s dismay, vats and jars of kimchi, sauerkraut, and koji are frequent house guests.

Order Online at www.auntrubyspeanuts.com or call 1-800-PEANUTS

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Appetizers PHOTOGRAPHED BY JONATHAN FREDIN

Grilled Peach & Prosciutto Baguettes, recipe on page 19 17

contributed photo

Cranberry Salsa Crostini Makes 2 1/2 cups of salsa

1 12-ounce bag fresh cranberries 2 jalapeños, seeded and coarsely sliced 4–6 scallions, green and white parts, sliced (about 1/2 cup) 1/4 cup cilantro, roughly chopped, packed 1 tablespoon lime juice, freshly squeezed 1/4 teaspoon kosher salt 3/4 cup sugar, plus more to taste 1/4 teaspoon cumin 1. Rinse the fresh cranberries in a colander. Pick out any bruised or withered berries. Towel dry the cranberries and place into the work bowl of a food processor. 2. Cut off the stem end of the jalapeño peppers, halve and remove the seeds and any rib membranes. Coarsely chop the peppers and add to the cranberries. Prep the scallions by washing and trimming away the root end. Roughly slice the scallions including about 6 inches of the green portion. Add the scallions to the food processor. 3. Rinse the cilantro well and pat dry. Remove any coarse stems of the cilantro, but it’s fine to include the tender portion of the stems in this salsa. (Not having to stem the cilantro will save a lot of time!) Add the cilantro to the food processor. 18

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4. Add the remaining ingredients: lime juice, salt, sugar, and cumin. 5. Pulse the mixture in the food processor, stopping occasionally to scrape down the sides. Pulse until all of the ingredients are finely chopped, but not pureed. 6. Transfer the mixture to a bowl for refrigerator storage. Chill for at least one hour and up to three days. To assemble the crostini: 1 baguette, sliced into 1/4-inch slices olive oil 2 16-ounce packages cream cheese, softened 1. Brush each slice of bread with olive oil on both sides. Place bread slices on a sheet pan and bake (turning once) at 375 degrees until golden brown, about 5–7 minutes per side. 2. Spread each piece of toasted bread with cream cheese and top with a spoonful of salsa.

Grilled Peach & Prosciutto Baguettes From Needmore Farms Makes 8–10

1 baguette 6 ounces prosciutto 3 fresh peaches 1 teaspoon Lemon-Infused Honey (available at needmorefarms.myshopify.com) 1 cup whole milk ricotta 1 teaspoon lemon zest 1 teaspoon heavy cream 1 teaspoon fresh thyme pinch of salt 1. Combine in a mixing bowl: ricotta, lemon zest, heavy cream, thyme, Lemon-Infused Honey, and salt. Whisk until combined. 2. Slice baguette into 1/2-inch slices. Toast on grill.

3. Slice peaches into eight pieces and grill over a medium heat for about 3 minutes. 4. Spread ricotta mixture on baguette slices. Top with two peach slices and a prosciutto rosette. Drizzle with Lemon-Infused Honey.

Peach Salsa From Spreadable Delights

1 pound tomatoes 1 medium onion 1 bell pepper (4 ounces) 2 jalapeños 1 ½ pounds peaches ½ bunch cilantro 2 tablespoons lime juice 1 ½ teaspoon salt (preferably sea salt) ¼ teaspoon black pepper (to your taste)

need to remove the skins). Chop cilantro, and add peaches and cilantro to the bowl, along with lime juice, salt, and pepper. Fold everything together. Mix well. 3. Enjoy with tortilla chips, crackers, pita chips, or whatever you prefer. Feel free to add a dash of chili pepper or powder if you want the salsa hotter!

1. Chop tomatoes and finely chop onion. Remove seeds and chop the bell pepper and jalapeños (reserve some seeds from the jalapeños for a spicier salsa). Transfer all veggies to a bowl. 2. Wash the peaches well and dice (no

Not into DIY? Spreadable Delights offers preserves, jams, salsa, sweets, treats, and more. 19

CARY MAGAZINE COOKS!

Seats Start at $20

Voodoo Deviled Eggs Makes 24 egg halves From Lucky 32 Southern Kitchen

12 hard-boiled eggs ½ cup Voodoo Sauce (available at lucky32.com/voodoo-sauce) ¼ cup mayonnaise 1 tablespoon Lusty Monk or other good-quality whole-grain mustard (available at lustymonk.com) 4 tablespoons crisp-cooked bacon, crumbled 2 tablespoons chopped chives 1. Using a sharp knife, cut all eggs in half lengthwise and remove the yolks to a mixing bowl. Arrange the egg whites on a serving platter.

2. Combine Voodoo Sauce, mayonnaise, mustard and egg yolks; mix until smooth. Place mixture in a pastry bag and pipe into egg whites. Garnish eggs with crispy crumbled bacon and chopped chives.

A Tradition for Over 30 Years Seats Start at $25

This recipe was originally designed for much larger batch size. This recipe has been reduced but not tested at this scale. Please adjust as to your taste. © 1989-2018. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

Sausage Stuffed Mushrooms Makes 25–30 mushrooms

2 6-ounce packages button mushrooms 1 medium yellow onion, diced 1 8-ounce package cream cheese, softened 2 tablespoons olive oil 1 pound ground breakfast sausage 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon minced garlic Parmesan cheese parsley, for garnish

1. Clean the mushrooms with a damp paper towel. Remove stems. 2. Preheat oven to 350 degrees. 3. Heat a sauté pan over medium heat; add oil and cook onions until translucent. Add ground sausage to pan; cook thoroughly. 4. Remove pan from heat; add cream cheese, salt, pepper, and garlic, and mix until creamy. Spoon mixture into mushroom caps. Sprinkle mushrooms with Parmesan cheese.

contributed photo

5. Bake for 30 to 40 minutes. Remove from oven, and let sit for 5 minutes; they will be hot!

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6. Garnish with parsley, if desired.

Touchdown Chicken Wing Dip Serves 8–10

Iconic Moments Captured by Triangle Twirl

meat from one roasted chicken, minced 1 8-ounce container whipped cream cheese 1/2 bottle medium chicken wing sauce 1/2 cup good-quality ranch dressing 2 scallions, sliced 2 celery stalks, diced

Preheat oven to 375 degrees. Mix all ingredients and bake for 25 to 30 minutes. Serve with celery sticks and tortilla chips.

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For the sauce: 2 ripe California avocados 1 green pepper, fire roasted, peeled and seeded 1 poblano pepper, fire roasted, peeled and seeded 1 clove garlic, peeled juice of 1 lime 1 small bunch parsley, washed and dried 1 small bunch cilantro, washed and dried 2 teaspoons white wine vinegar pinch of oregano salt to taste agave syrup to taste 1/3 cup olive oil Combine all ingredients except oil in the bowl of a food processor fitted with a steel blade.

For the shrimp: 16 to 20 large shrimp, peeled and deveined and patted very dry 1/3 cup vegetable oil 1 tablespoon sliced scallion 1 jalapeño, seeded and minced 1/3 cup tequila zest of 2 limes zest of 1 orange 1/4 cup sweet chili sauce juice of two limes 1 tablespoon chopped cilantro salt to taste Heat oil to medium-high in a sauté pan. Add scallions and jalapeño and sauté for a minute. Add shrimp in batches so that it cooks evenly, for about 2 minutes per side. Leaving shrimp in the pan, add tequila, zest, chili sauce, lime juice, and cilantro. Let reduce for about a minute. Add salt to taste.

Cocktails

PHOTOGRAPHED BY JONATHAN FREDIN

Mango-Berry Margarita, recipe on page 27

Dreamy Ube Colada From SAAP

2 ounces Cruzan Aged Dark Rum 1 ½ ounces pineapple juice 1 ½ ounces coconut cream ¾ ounce ube-infused simple syrup Combine all ingredients in a shaker, shake, and pour into a Collins glass filled with ice. Garnish with a pineapple slice and frond. Cheers!

CARY MAGAZINE COOKS!

Ube-infused simple syrup: Combine 1 cup ube halaya, 1 cup white sugar, and ¾ cup water in a saucepan. Bring to a simmer for 20 minutes. Let cool and store in an airtight container. Coconut cream: Combine 1 can full-fat unsweetened coconut milk and ½ cup white sugar in a saucepan. Simmer on low heat until sugar is fully dissolved. Let cool and store in an airtight container.

Classic

The Eleventh Hour

with a twist!

From SideBar

1 ounce rye whiskey 1 ounce apple brandy ¾ ounce sweet vermouth ¼ ounce Benedictine 2 dashes orange bitters 2 dashes Angostura bitters

Combine all ingredients into a mixing glass and top with ice. Stir approximately 25 seconds, and strain into a rocks glass over fresh ice. Express a lemon peel over the drink and garnish with a cherry.

215 East Chatham St., Cary NC

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Cranberry Ice Mocktail

SPIRIT-FREE

From Neat & Sweet

½ lemon 5 drops vanilla extract 2 ounces cranberry juice 1 ounce demerara simple syrup sugared cranberries

Juice lemon half. Combine liquid ingredients in a shaker cup and shake. Pour over ice. Garnish with sugared cranberries. For simple syrup: Combine equal parts demerara or brown sugar and hot water. Stir to dissolve sugar and chill.

Mango-Berry Margarita From Mezcalito

2 ounces blanco tequila ½ ounce mango puree ½ ounce strawberry puree 1 ½ ounce agave 1 ½ ounce fresh-squeezed lime juice

Fill a shaker with ice. Combine all ingredients. Shake for 60 seconds. Pour into your glass and enjoy!

C A R Y, N C

111 E. Chatham St., Downtown Cary (919) 678-5300 | difarapizzatavern.com

That CP Espresso From Chef’s Palette

1 ½ ounces Tito’s Vodka ½ ounce Caffè Borghetti Espresso Liqueur ½ ounce brown sugar cinnamon simple syrup 1 ounce espresso Garnish: cinnamon, espresso beans, cold foam

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Combine ingredients in a shaker over ice. Shake and strain into your favorite glass.

Top with a dollop of cold foam, a sprinkle of cinnamon, and espresso beans. For simple syrup: Heat equal parts brown sugar and water, stirring, until sugar dissolves. Add a dash or two of cinnamon. For cold foam: Combine 2 ounces heavy whipping cream and 1 ounce brown sugar cinnamon simple syrup in a glass. Froth with a milk frother until it turns into a smooth foam.

Harvest Sangria Serves 6 From Needmore Farms

1 cup blackberries 1 cup muscadine grapes with seeds removed, sliced 2 medium black or red plums, sliced into wedges 2 cups pomegranate blueberry juice 1/4 cup brandy 1/3 cup raspberry liqueur 1 bottle red Zinfandel wine

1. In a medium pitcher, add blackberries, sliced muscadines, and sliced plums. 2. Pour all liquids over fruit. 3. Chill for two hours before serving.

How to Start a Fire From Peggy’s Whiskey & Cocktails

2 ounces bourbon 3/4 ounce lemon juice 3/4 ounce turbinado syrup 1 egg white Everclear Angostura bitters liquid smoke 1. Combine ingredients through egg white in a shaker and dry shake. Add ice and shake again, then double strain into a chilled coupe.

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2. Create a misting solution of about 90% Everclear, 7% Angostura bitters, and 3% liquid smoke. Fill Misto sprayer 75% full. Compress and spray through a blow torch over the drink.

Den of Dragons From Tazza Kitchen

1 dash Angostura bitters ¼ ounce Amaro Montenegro liqueur ½ ounce spicy honey rosemary syrup 1 ½ ounces Old Forester 86 Proof bourbon Measure all ingredients into a rocks glass over a large ice cube. Stir. Express a strip of lemon zest over the top and garnish with a sprig of rosemary.

For spicy honey rosemary syrup: Heat equal parts honey and water, stirring to combine. Add a sprig of rosemary and 4 dried arbol chilis and steep for 20 minutes. Strain.

Crimson Orchard Fizz

GET THE APP

From Colletta ¾ ounce spiced apple shrub 2 ounces hibiscus tea ½ ounce lemon juice Fever Tree ginger beer

Combine the first three ingredients in a shaker. Shake and strain into a tall glass with ice. Top it off with ginger beer. Garnish with mint and a dehydrated orange slice.

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Queen’s Necklace From Tamasha Modern Indian

2 ounces Conniption Kinship gin ½ ounce lemon juice 1 ounce lavender simple syrup 2/3 ounce blueberry syrup Combine ingredients in a shaker with ice. Shake and pour into your favorite martini or coupe glass. Garnish with a dehydrated lemon wheel and two blueberries.

Mae Culpa From Dram & Draught

1 ½ ounces Mintzcal (mint-infused mezcal) ½ ounce Luxardo Maraschino Liqueur ¼ ounce Meletti Anisette ¾ ounce honey ¾ ounce lemon juice soda water

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Combine all ingredients except soda water in a shaker with ice. Shake and strain into a flute. Top with soda water. Garnish with a mint sprig.

The Old Man & The Mystic Sea From Triangle Wine Company

2 ounces Mystic Tiki Aged Rum ¾ ounce fresh grapefruit juice ¾ ounce fresh lime juice ½ ounce simple syrup 2 teaspoons Luxardo cherry juice (or cherry of choice) Located in Downtown Cary 119 W Park St. homeforentertaining.com @home.for.entertaining

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Combine ingredients in a shaker with ice. Shake and strain into a coupe or martini glass. Garnish with a cherry.

SPIRIT-FREE

Reifenberg From RBF, Your Authentic Champagne Bar

1. Grab your favorite glass. 2. Squeeze fresh blood oranges to the amount of your liking. 3. Muddle 4–5 large leaves of basil. 4. Add a splash of lime and touch of pineapple juice. 5. Top off with ¼ to ½ cup of sparkling water — because bubbles make everything better.

Shark’s Tooth From Ruckus Pizza, Pasta and Spirits 1 ¼ ounces Captain Morgan

Coconut Rum

2 ounces pineapple juice 2 ounces orange juice 1 ounce ruby red grapefruit juice Sprite

Combine all ingredients except Sprite in a shaker with ice. Shake until frothy and strain into a rocks glass with fresh ice. Top with Sprite and garnish with an orange wedge and a cherry.

Where’s My Floatie From Hank’s Downtown Dive

Combine ingredients in a tin without ice and dry shake. Pour into a glass and add a large scoop of crushed ice. Add a dash of Peychaud’s Bitters, garnish with fresh mint, and enjoy!

SPIRIT-FREE

From Brewery Bhavana

1 ½ ounces cilantro syrup 1 ½ ounces lime juice 1 ½ ounces coconut water 5 mint leaves 3 slices of cucumber tonic water

CARY MAGAZINE COOKS!

From La Buena Vida

2 ounces tequila blanco 2 ounces pineapple juice 1 ounce sweet and sour mix 3–4 slices jalapeño

1 ¼ ounces Rhum Barbancourt ¼ ounce Fernet Branca 1 ounce pineapple juice ½ ounce fresh lemon juice ½ ounce simple syrup 1 dash Crude Tiki Bitters

Mild Green

Spicy Pineapple Margarita

In a shaker, combine all ingredients except tonic water. Add ice and shake. Pour into a tall tumbler glass and top with tonic water. Garnish with mint leaf, cucumber slice, and lime wedge. For cilantro syrup: Heat equal parts sugar and water, stirring to dissolve the sugar. Add a bunch of fresh cilantro (leaves and stems). Steep until cooled, strain through a fine-mesh strainer, and chill.

Muddle jalapeño slices slightly with ice. Add tequila, pineapple juice, and sweet and sour mix. Stir and top with ice. Garnish with a pineapple leaf and jalapeño slice.

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Ginger Sage Paloma From Lugano Ristorante

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1 ½ ounces Hornitos Reposado Tequila ½ ounce Domaine de Canton ginger liqueur 1 ¼ ounce grapefruit juice ½ ounce lime juice In a shaker, muddle sage leaves with lime 1 dash grapefruit bitters (optional) juice. Add ice, tequila, ginger liqueur, 3 sage leaves grapefruit juice, and grapefruit bitters. Shake ginger beer and strain into glass with fresh ice. Top with ginger beer and enjoy!

Electric Grove

SPIRIT-FREE

From Crawford and Son

New classes monthly for all ages and experience levels!

1 ¼ ounce Seedlip Grove 42 (a distilled nonalcoholic spirit with flavors of ginger, mandarin, blood orange, and lemongrass; available from seedlipdrinks.com) 1 ounce fresh pineapple juice ¾ ounce fresh lemon juice ½ ounce Turmeric-Ginger Cordial (see recipe below) 1 teaspoon lemon curd (homemade or store-bought) fresh mint

Begin by adding the lemon curd to your shaking tin, following with the rest of the liquid ingredients. Add 2–3 ice cubes and whip the cocktail for several seconds to incorporate the lemon curd into the drink while dissolving the ice and frothing the pineapple juice. Pour the mixture into a rocks glass and fill with crushed ice. Garnish with a bouquet of mint crowns.

Turmeric-Ginger Cordial Note: This recipe can be scaled down.

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1 cup roughly chopped turmeric root ½ cup roughly chopped ginger root ¼ cup red miso paste 1 tablespoon kosher salt 1 teaspoon citric acid 2 cups water 2 cups sugar

Combine all ingredients except sugar in a blender. Blend on low/medium speed, letting the turmeric and ginger pulverize until the mixture is evenly blended. The mixture will take on a bright orange color. Transfer the mixture to a saucepan and add the sugar. Cook on medium heat, letting the sugar dissolve completely. Simmer for 15 minutes. Cool the mixture and strain through a cheesecloth-lined sieve or fine strainer.

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T h e N o r t h e r n O u te r B a n k s .c o m 33

From our fami ly to y ours.

9 0 0 34N . CARY MMAGAZINE a i n SCOOKS! t r e e t | F u q u a y Va r i n a , N C | 9 1 9 - 5 5 2 - 8 8 6 8 | g a r i b a l d i t r a t t o r i a . c o m

Soups & Salads PHOTOGRAPHED BY JONATHAN FREDIN

Creamy Andouille Soup From Chef Jimmy Eskridge

1 tablespoon olive oil 4 cups andouille sausage, diced 1 large onion, chopped 3 carrots, chopped 8 ounces baby bella mushrooms, sliced 1 red pepper, finely diced 2 cloves garlic, diced 2 teaspoons paprika 1 small russet potato, diced 5 cups chicken stock 1 cup heavy cream salt and pepper to taste 1. Cook sausage in olive oil over medium-high heat. Remove and set aside. 2. Reserve 2 tablespoons of oil in your pot and cook onions, carrots, mushrooms, and red pepper for 3 minutes. 3. Add garlic and paprika and cook for 1 minute. 4. Add potatoes and chicken stock and bring to a boil. Reduce to a simmer and cook for 20 minutes. 5. Stir in heavy cream; add salt and pepper to taste.

Coconut Butternut Squash Soup From Chef Jimmy Eskridge

2 tablespoons olive oil 3 medium carrots, diced 1 medium onion, diced 2 cloves garlic, minced 2 pounds butternut squash, cubed 2 tablespoons garlic chili sauce 2 teaspoons cumin 1 teaspoon coriander 64 ounces vegetable broth 1 can coconut milk salt and pepper to taste

1. Heat olive oil on medium-high heat in Dutch oven. 2. Add carrots, onion, and garlic. Cook until onions are translucent (about 4 minutes). 3. Add butternut squash, chili sauce, cumin, coriander, and vegetable broth. Bring to a boil. Reduce to a simmer and cook for 25 minutes, until squash is tender. 4. Let cool. 5. Blend until smooth. 6. Stir in coconut milk; add salt and pepper to taste.

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Spicy Salmorejo Gazpacho Makes 4 servings

8 large tomatoes 2 cloves garlic, minced 1 medium sweet onion, chopped 1 jalapeño pepper, stems and center removed, minced 1 red bell pepper, stems and seeds removed, chopped 1 tablespoon sherry vinegar 1/3 cup extra virgin olive oil, plus 2 tablespoons for drizzling 1/2 teaspoon sea salt 1/4 teaspoon fresh cracked black pepper 1/2 teaspoon Spanish smoked paprika 1/2 loaf day-old French bread, crust removed, cut into 2-inch cubes

contributed photo

1. Bring a medium pot of water to a boil. With a sharp paring knife, cut an “X” on the bottom of the tomatoes and boil them for 2 minutes until the skin begins to separate at the cut. Place tomatoes in an ice bath to cool quickly. Once cooled, peel off

the tomato skin with your fingers. Discard the skin, remove the tomato core, and chop into 1-inch pieces. 3. Combine the tomatoes, garlic, onion, jalapeño, and red pepper in a high-powered blender and pulse. Add vinegar and olive oil and blend until smooth. 4. Add the salt, pepper, and paprika and blend. Slowly add the cubes of bread and continue blending until the soup is creamy in consistency, adding 1–2 tablespoons of water if necessary. 5. Pour the salmorejo into a large pitcher. Cover and refrigerate for at least one hour to let the flavors incorporate. 6. Serve salmorejo chilled, with a drizzle of olive oil and a pinch of salt and pepper. Optional garnishes include ham, fresh herbs like basil or parsley, tuna, or a hardboiled egg.

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Spicy Chickpea Soup with Ginger and Spinach Makes 6–8 servings

1/4 cup extra virgin olive oil, plus 1 tablespoon 1 large onion, diced 3 small carrots, chopped 6 cloves garlic, finely chopped 1-inch piece fresh ginger, peeled and finely grated 3 15.5-ounce cans chickpeas 1 teaspoon cumin 1/2 teaspoon cayenne 1/2 teaspoon turmeric 1/2 teaspoon smoked paprika 1/4 teaspoon kosher salt 1/4 teaspoon black pepper 1 14.5-ounce can crushed tomatoes 1 14-ounce can full-fat coconut milk 4 cups vegetable broth 2 cups baby spinach, trimmed Garnishes: plain Greek yogurt olive oil Serve with: wedges of pita bread 38

CARY MAGAZINE COOKS!

1. In a large Dutch oven, heat 1/4 cup of olive oil over medium heat. Add the onion and carrots and sauté until the carrot is soft and the onion is translucent, roughly 5 minutes. Add the garlic and ginger and sauté for another 5 minutes.

4. Meanwhile, heat 1 tablespoon of olive oil in a sauté pan over medium-high heat. Add the reserved cup of chickpeas and cook, stirring occasionally, until they begin to crisp, about 5–8 minutes. Season with a pinch of salt and pepper and set aside.

2. Set aside 1 cup of the chickpeas. Add the remaining chickpeas to the Dutch oven with the onion, garlic, carrot, and ginger. Add the cumin, cayenne, turmeric, and paprika and continue cooking, stirring occasionally, until the chickpeas begin to brown and break down, about 5 minutes. Use a potato masher to mash the chickpeas until about half of them break down. This will nicely thicken the soup.

5. Once the soup has thickened, remove from heat and stir in the spinach. Add additional salt and pepper to taste. Garnish with Greek yogurt and a drizzle of olive oil. Sprinkle the crispy chickpeas on top of the soup, and serve with wedges of pita bread.

3. Add the crushed tomatoes, coconut milk, vegetable broth, salt, and pepper. Cover and simmer ingredients for about 30 minutes, until the soup thickens and the flavors are incorporated.

Cuts, Color, Extensions, & Bridal

Book Now! Goat Cheese Beet Salad From Chef Jimmy Eskridge

arugula 2 raw beets, peeled and grated crumbled goat cheese toasted slivered almonds balsamic vinaigrette dressing

1. Put arugula in a bowl and spread beets on top. 2. Cover with goat cheese and almonds. 3. Dress the salad with vinaigrette.

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Jerk Chicken and Rice Soup Pictured opposite From Chef Jimmy Eskridge

1 whole chicken 1 tablespoon jerk seasoning 3 chicken bouillon cubes 1 large onion, diced 4 carrots, diced 4 celery stalks, diced 3 bay leaves 1 ½ cups wild rice 2 tablespoons sherry 1. Clean the chicken, being sure to clear the cavity. Rub with jerk seasoning and cover

with water in a stock pot. Add bouillon cubes, onions, carrots, celery, and bay leaves. Bring to a boil, then reduce to a simmer for 35–45 minutes. Remove chicken from the pot to cool. Remove bay leaves. 2. Pick chicken off the bone and dice into small pieces. Return to the pot. 3. Bring stock to a boil and add rice and sherry. Reduce to a simmer and cook for 15 minutes.

Chicken Tortilla Soup From Los Tres Magueyes

3 teaspoons vegetable oil, divided 2 garlic cloves, minced 1 cup diced tomatoes with liquid 4 teaspoons chili powder 10 cups chicken broth salt and pepper to taste 3 corn tortillas, cut into thin strips 4 cups shredded chicken 1 avocado, thinly sliced 2 ounces Monterey Jack cheese, shredded 1/4 cup fresh cilantro leaves 1 scallion, thinly sliced lime wedges, for serving

1290 N MAIN ST, FUQUAY-VARINA, NC 27526

(919) 552- 8381 goodwinsglamorama.com

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1. In a large pot, heat 1 teaspoon oil over medium-high heat. Add garlic and cook for 30 seconds. Add diced tomatoes, including liquid, and chili powder. Cook until virtually all liquid evaporates. Add broth and bring to a boil. Season with salt and pepper to taste.

2. Preheat oven to 400 degrees. On a baking sheet, mix tortilla strips with 2 teaspoons oil. Bake for about 8 minutes until crisp and golden, flipping halfway through. 3. Distribute chicken, avocado, cilantro, cheese, and scallion into six bowls. Top with broth and tortilla strips. Serve with lime wedges and enjoy.

contributed photo

Chili Colorado Makes 6–8 servings

8 dried large red chili peppers (Guajillo, New Mexico, or ancho) 5 cups beef broth, divided 6 tablespoons olive oil, divided 1 medium onion, coarsely chopped 6 cloves garlic, smashed 1 teaspoon ground cumin 1/4 teaspoon ancho chili powder 1 teaspoon dried oregano 1 tablespoon tomato paste 2 1/2 pounds beef chuck, cut in 1-inch cubes 1 tablespoon all-purpose flour 2 teaspoons kosher salt 1 teaspoon black pepper 1 bay leaf

1. Remove the stem and seeds from the dried chili peppers. In a small saucepan, add the peppers and 2 cups of beef broth and simmer on low for 30 minutes until the peppers have softened completely. 2. Meanwhile, in a large Dutch oven, sauté the aromatics. Add the onion and garlic to 1 tablespoon of olive oil and sauté until the onion is translucent. Add the cumin, oregano, and ancho chili powder, and let the spices bloom while stirring for 2 minutes. 3. Combine the rehydrated chili peppers and soaking broth in a high-speed blender with the sautéed aromatics and tomato paste. Vent top and cover with a towel. Blend until the sauce is smooth. Serve with: tortillas, warmed rice cilantro

CARY MAGAZINE COOKS!

4. Meanwhile, prepare the beef. Combine flour, kosher salt, and pepper, and toss the beef cubes in the mixture. Heat 2 tablespoons of olive oil in large Dutch oven and add the beef, turning occasionally until all sides have browned. 5. Pour 3 cups of beef broth over beef cubes. Add a bay leaf and cover. Simmer on low for 1 hour. 6. Pour blended red sauce over the beef. Simmer on low, uncovered, for another 45 minutes, or until the beef is fall-apart tender and the sauce has thickened. 7. Serve with tortillas, rice, cilantro, radishes, lime wedges, and fresh slices of jalapeño.

sliced radishes sliced jalapeño peppers lime wedges

Ginger, Kale, Cucumber, and Broccoli Salad Pictured on page 43 From Chef Jimmy Eskridge

1 bunch kale 1 cucumber 1 head broccoli 1 tablespoon sesame oil 1 package ramen noodles 1 tablespoon olive oil 1 can chickpeas 2 teaspoons curry powder cherry tomatoes ginger dressing

3. Cut broccoli into small pieces. 4. Add sesame oil to a pan on medium heat and add chopped-up ramen noodles. Shake around in the pan until brown. Let cool. 5. In a pan heated to medium, add olive oil and drained chickpeas. Shake around in the pan for 5 minutes and add curry powder. Let cool.

1. Massage kale and then chop. 2. Thinly slice cucumber.

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4. Toss together the parsley, tarragon, shallots, and capers. Combine the lemon juice and olive oil. Season with salt and fresh ground pepper. Dress the salad. 5. Remove the marrow bones from the oven, season with flaky salt and fresh ground pepper, dress them with the salad, and serve with toasted sourdough.

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1. Preheat oven to 450 degrees.

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2. Put bones in a shallow roasting pan, using crinkled foil to hold the bones straight/even. 3. Adjust the oven rack to the upper third of the oven and roast for 15–20 minutes until marrow pulls away from the bone.

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6. Combine all ingredients in a bowl and dress with ginger dressing.

Roasted Marrow Bones and Parsley Salad 8 to 12 center-cut, grass-fed beef marrow bones, about 4 pounds total, split in half lengthwise (ask your butcher!) 1 cup fresh parsley, roughly chopped 3 tablespoons tarragon leaves 2 shallots, thinly sliced 2 teaspoons capers, drained and rinsed 2 tablespoons extra virgin olive oil 2 teaspoons fresh lemon juice (or more to taste) sliced sourdough bread, toasted

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Summer Farro Salad Makes 4–6 servings

Peach and Feta Salad Pictured opposite

contributed photo

From Chef Mitch Samples

2 ears corn 1 1/2 cups pearled farro 3 cups vegetable broth 1 teaspoon kosher salt 1 16-ounce can chickpeas 1 medium carrot 4 scallions 8 ounces grape tomatoes 2 cups baby kale 1 English cucumber 2 avocados 3 tablespoons fresh basil 1 cup feta cheese, crumbled For dressing: 1/2 cup white wine vinegar 1/2 cup olive oil 2 tablespoons stone-ground mustard 2 cloves of garlic, crushed 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1. Grill the ears of corn for 12 minutes total, 3 minutes per side. When the corn is cool enough to handle, cut the kernels from the corn cobs. Set aside to cool completely.

CARY MAGAZINE COOKS!

2. In a medium pan, bring vegetable broth and salt to a boil. Add farro, reduce the heat to low, and cover the pan. Cook the farro for 20 minutes or until the grains are tender, but not mushy. Drain any excess liquid. 3. While the farro cooks, mix the dressing ingredients together in a blender or by whisking vigorously. Pour the dressing over the hot cooked farro. Set aside, and allow the farro to cool before adding the remainder of the ingredients. 4. Prepare the remaining vegetables: drain and rinse the chickpeas; peel and grate the carrot; wash and thinly slice the scallions; halve the grape tomatoes; tear the baby kale into small pieces; dice the cucumber and the avocados; and chop the fresh basil. 5. Add the vegetables and the crumbled feta cheese to the cooked farro, and toss to combine evenly.

3 peaches, diced 1 cup blueberries 1 English cucumber, cut into half-moons ½ cup crumbled feta 3 tablespoons fresh lemon juice 1 tablespoon Dijon mustard 1 tablespoon honey 1 tablespoon olive oil 1 tablespoon finely chopped shiso kosher salt and fresh ground black pepper to taste 1. In a large serving bowl, combine the peaches, blueberries, cucumbers, and feta. 2. In a jar with a lid, combine the lemon juice, Dijon, honey, olive oil, shiso, salt and pepper. Shake the vinaigrette until well combined. 3. Pour the vinaigrette over the salad and gently mix everything together. 4. Taste for seasoning and garnish with extra shiso. Serve at room temperature or chilled.

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Pumpkin Salad From Sassool

4 cups fresh pumpkin, cubed 1 tablespoon vegetable oil 4 cups kale, chopped 8 fresh mint leaves, chopped 1/4 cup sliced and toasted almonds 1/4 cup pomegranate seeds For dressing: 2 tablespoons olive oil 2 tablespoons red wine vinegar 2 tablespoons balsamic vinegar 2 tablespoons honey 1/2 teaspoon salt 1 teaspoon black pepper

1. Toss cubed pumpkin in vegetable oil and roast for 12 minutes at 365 degrees. 2. Allow to cool, then add to a mixing bowl with kale, mint, almonds, and pomegranate seeds.   3. Mix dressing ingredients and distribute evenly over the salad. Toss until everything is well coated.

Eggplant Salad 1 whole eggplant 1 tomato, peeled and diced 1 medium onion, diced 4 garlic cloves, sliced 1 cup parsley, chopped ¼ teaspoon salt ¼ teaspoon pepper ¼ teaspoon paprika ¼ teaspoon chili powder olive oil and lemon zest pomegranate arils

contributed photo

From Chef Tan Uckan, Nil’s Mediterranean Cuisine

1. Smoke eggplant on a grill or smoker until soft and skin is charred. Cool slightly, then peel. 2. In a bowl, combine eggplant with remaining ingredients through chili powder. Mix gently. 3. Add olive oil and lemon zest and toss to combine. Finish with extra parsley and pomegranate arils.

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Light Sweet Potato Salad From Linda Watson, author of Wildly Affordable Organic

1. Peel sweet potatoes and cut into 1/2inch cubes. Put in medium pot with water and salt, cover, and bring to a boil over high heat. Reduce heat and simmer until potatoes are fork-tender but still hold their shape, about 4 minutes. 2. Meanwhile, chop bell pepper into 1/4-inch pieces and chop green onions into 1/4-inch rounds. 3. Make dressing by mixing remaining ingredients (except hot sauce) in a small jar or bowl. 4. Pour dressing over hot potatoes and gently toss. Add bell peppers and green onions. Taste and add salt if desired. Serve warm, room temperature. or chilled, topping with hot sauce if desired.

CARY MAGAZINE COOKS!

contributed photo

2 sweet potatoes, about 1 pound, 7 ounces 2 cups water 1/2 teaspoon salt (optional) 2 green onions 1 bell pepper 2 tablespoons apple cider vinegar 1 tablespoon olive oil or corn oil 1/2 teaspoon sugar 1/4 teaspoon chipotle hot sauce (optional)

Greek-Style Pasta Salad Makes 8–10 servings

1 pound pasta, such as rotini salt for boiling water 16 ounces grape tomatoes, halved 1 cup pitted Kalamata olives, halved 1 large English cucumber, diced into 1/4-inch cubes 1 green pepper, diced into 1/4-inch pieces 1 small red onion, finely diced 1/4 cup fresh parsley, minced 1/2 cup oil-packed sun-dried tomatoes, drained and finely chopped 8 ounces feta cheese, crumbled 2 cups arugula For vinaigrette: 1 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon dried basil 3 cloves garlic, crushed 1 tablespoon Dijon mustard 1/2 cup olive oil 1/2 cup fresh lemon juice 1/4 cup white wine vinegar 1/2 teaspoon kosher salt 1/2 teaspoon black pepper

1. Combine grape tomatoes, olives, cucumber, green pepper, red onion, parsley, and sun-dried tomatoes in a large bowl. 2. Crumble feta cheese and set aside. Remove large stems from the arugula and set aside in a separate bowl. 3. Combine all dressing ingredients in a deep measuring cup or bowl. Whisk vigorously until incorporated. 4. Bring 4 quarts of water to a boil in a large sauce pot. Add 1 1/2 tablespoons salt to the boiling water. Add the pasta and boil until al dente. Drain the pasta well using a colander; transfer to a large bowl. While still warm, toss the pasta with the dressing. The warm pasta will absorb the wonderful dressing flavors. Allow the dressed pasta to cool. Cooled pasta is important for the next step. 5. Add prepared vegetables, feta cheese, and arugula to the pasta and toss to combine. Refrigerate until ready to serve.

Granny Smith Salad From Chef Jimmy Eskridge

6 slices bacon walnut pieces 5 ounces spring mix 3 Roma tomatoes, chopped 2 Granny Smith apples, chopped into 1-inch pieces 8 ounces crumbled gorgonzola blue cheese dressing

1. Cook bacon until crispy and chop into small pieces. 2. Toast walnut pieces in 350-degree oven on a sheet pan for 5 minutes. 3. Add spring mix to a bowl. 4. Cover with apples, bacon, tomatoes, walnuts, and gorgonzola. 5. Dress with blue cheese dressing to taste and toss.

Grilled Corn and Quinoa Summer Salad Makes 8–10 servings

1 cup quinoa, uncooked 1 teaspoon kosher salt 2 tablespoons olive oil 4 ears of fresh corn 1 pint cherry or grape tomatoes, quartered 8 large basil leaves, chiffonade 1 medium shallot, finely minced 4 ounces Cotija or feta cheese, crumbled For dressing: 1/4 cup white wine vinegar 1/4 olive oil 2 tablespoons stone-ground Dijon mustard zest of one lemon juice of one lemon, (about 3–4 tablespoons) 2 cloves garlic, crushed 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper

1. Combine quinoa and 2 cups of salted water in a small saucepan. Cover and bring to a boil. Turn off the heat but leave the pan on the burner. Allow grain to sit until all water is absorbed, 15 to 20 minutes. 2. Remove husks and silk from corn. Brush each ear with olive oil and grill over direct medium heat, turning every 2 minutes until all sides are grilled. (Alternatively, the corn may be steamed, boiled, or microwaved). Cut the kernels from the cob.

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3. Combine the quinoa, corn kernels, tomatoes, basil, shallot, and crumbled cheese in a large bowl and toss.

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4. In a separate bowl, combine all dressing ingredients and whisk vigorously.

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5. Pour dressing over the quinoa mixture. Toss well. Refrigerate for at least an hour for flavors to meld before serving.

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Feeling Peachy Caprese Salad Makes 2–4 servings

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4 ripe peaches 4 ounces arugula 1 4-ounce ball of burrata or fresh mozzarella, torn into bite-sized pieces For dressing: 3 tablespoons olive oil 1 tablespoon Champagne vinegar 1/2 teaspoon Dijon mustard 1 teaspoon honey 1/4 teaspoon kosher salt 1/4 teaspoon black pepper 1/4 teaspoon dried mint Garnishes: 1 cup balsamic vinegar 6 fresh mint leaves, julienned

1. Blanch and peel the peaches: Score the peaches with an “X” on the bottom. Place in boiling water for 2 minutes, and immediately plunge the peaches into an ice water bath. Peel the peaches by pulling away the skin with a serrated paring knife. Cut peaches in half, remove the pit, and slice.

3. Place 1 cup of balsamic vinegar in a small saucepan over medium heat. Stir occasionally and cook for 10–15 minutes, or until the amount of liquid is reduced by half and the consistency is thicker and syrupy (if it begins to boil, reduce the heat). Remove from the heat and set aside in a small bowl or ramekin.

2. Whisk all of the salad dressing ingredients together until emulsified. In a large bowl, toss the arugula with the dressing.

4. Layer the salad together. Place the dressed arugula on a large platter, then arrange the sliced peaches and burrata on top. Garnish with mint and drizzle with the balsamic reduction.

Marinated Four-Tomato Salad 1/3 cup sun-dried tomatoes 2 yellow tomatoes, sliced 2 red tomatoes, sliced 3 cups red grape tomatoes, halved 1/3 cup diced red onion 2/3 cup balsamic vinegar 1/3 cup olive oil ½ teaspoon dried oregano 1 ½ teaspoons chopped garlic ½ teaspoon dried basil kosher salt and freshly ground black pepper, to taste contributed photo

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1. Soak sun-dried tomatoes in warm water, drain the liquid, and coarsely chop the rehydrated tomatoes. (If using jarred tomatoes in oil, chop without soaking.) 2. Add the sun-dried tomatoes and the rest of the ingredients to a large bowl; toss gently to combine. Let marinate for 30 minutes or until ready to use. 3. Serve over your choice of spinach, lettuce, or mixed greens.

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Cacio e Pepe (Pasta with Cheese and Pepper) Makes 4 servings

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1 pound linguine 1/4 cup olive oil 6 cloves garlic, thinly sliced 1/4 teaspoon crushed red pepper 3 pounds Roma tomatoes kosher salt and freshly ground pepper, to taste shaved Parmesan cheese fresh basil leaves, julienned 1. Sauté the garlic in 2 tablespoons of olive oil in a large sauté pan over medium heat. 2. Just as the garlic begins to smell fragrant, add the crushed red pepper, followed by the cut tomatoes. 3. Simmer the sauce until it thickens

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4. Meanwhile, in a pasta pot, boil the noodles in heavily salted water until they are cooked a little extra al dente. Reserve some of the pasta water (about 1 cup) to finish the sauce. 5. Using tongs, add the cooked pasta directly into the sauce. Add 1/2 to 1 cup of the reserved pasta water to thin and help the sauce coat the noodles. For a silky texture, add 2 more tablespoons of olive oil and stir vigorously until combined and the noodles are coated with sauce. 6. Top the pasta with a generous portion of shaved Parmesan cheese and basil shreds.

Sautéed Greens Makes 8 servings

2 pounds mixed braising greens (young collards, chard, kale, etc.) fresh oregano, thyme, or other herbs, finely chopped 4 tablespoons olive oil salt and pepper

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(about 20 minutes), stirring occasionally. Add salt and pepper to taste.

1. Rinse greens and drain well. Cut greens into ¼- to ½-inch strips. Heat oil over medium-high heat in a well-seasoned cast iron skillet or wok.

2. Add greens and fresh herbs to skillet. Cook, stirring often, for about 5 to 10 minutes, or until the greens are tender. 3. Season to taste with salt and pepper. 4. Serve with a variety of condiments such as hot peppers, flavored vinegars, bacon bits, soy sauce, sesame seeds, or crumbled feta. Guests can top their greens to suit themselves.

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Chimichurri Steak Skewers Makes 16–20 mini skewers

2 cups fresh flat-leaf parsley ½ cup fresh cilantro ¼ cup fresh oregano 3 cloves garlic, peeled 1 shallot, halved 1 cup olive oil 1 small jalapeño pepper, quartered, seeds removed 1/2 cup red wine vinegar 3/4 teaspoon dried crushed red pepper 3 tablespoons fresh lemon juice 1/2 teaspoon salt 1/2 teaspoon black pepper

1 1/2 pounds top sirloin steak, cut into 1-inch cubes 1/4 teaspoon salt 1/4 teaspoon pepper 1. For the chimichurri sauce, combine the first 12 ingredients (parsley through black pepper) in a powerful blender or food processor; puree until smooth. 2. Place the wooden skewers in water to soak. In a large bowl, combine the steak cubes with salt, pepper, and 1 cup of the chimichurri sauce. Reserve the remaining

sauce in a separate bowl. Cover the bowl of steak cubes and let stand at room temperature for 30 minutes. 3. Skewer three steak cubes onto each of the small skewers. Grill for 2–3 minutes on each side, until internal temperature reaches 145 degrees. 4. Serve the grilled mini-skewers with the reserved chimichurri sauce as a dip.

Oyster Mushrooms and Brussels Porcini Butter Sprouts with Sherry and Cream Makes about 1 cup Makes 8 servings From Ashley Christensen

3 tablespoons neutral vegetable oil 2 pounds oyster mushrooms, tough stems removed, torn into bite-size pieces sea salt ¼ cup minced shallots 4 thyme sprigs 2 pounds Brussels sprouts, ends trimmed and cut into quarters 1 cup amontillado sherry (such as Lustau) ¾ cup heavy cream 2 tablespoons cold unsalted butter, cut into cubes 2 tablespoons Porcini Butter (recipe at right) juice of half a lemon

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1. In a large skillet, heat the oil over medium heat. Add the mushrooms and let sear, stirring a few times, until the moisture they release has evaporated, the edges begin to crisp, and the mushrooms get caramelized. Season lightly with salt. 2. Add the shallots and thyme and cook for 1 minute, stirring to combine and coat everything. Stir in the Brussels sprouts, then add the sherry and deglaze the pan by swirling and scraping the bottom of the pan to release any browned bits. Cook until the liquid is reduced by threequarters, stirring occasionally; this will take about 3 minutes. 3. Add the cream and let it reduce until it’s thickened slightly and coats the Brussels sprouts and mushrooms, about another 2 minutes. Remove from the heat and stir in the cold porcini butter. Stir in the lemon juice, season with salt to taste, and serve immediately.

1 ounce dried porcini mushrooms 1 cup unsalted butter, at room temperature 1. In a small saucepan, combine the dried mushrooms with just enough water to cover them. Bring to a boil; reduce to a simmer and cook on low heat for 45 minutes to an hour. There should still be a bit of liquid left in the pan. If not, add a splash of water. 2. Transfer the mushrooms and any remaining cooking liquid to a blender and puree on high speed until a thick, smooth paste forms. Spread the puree on a baking sheet lined with parchment paper and refrigerate until completely chilled. 3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and mushroom puree until thoroughly incorporated, about 5 minutes. Scoop the butter into a lidded container and store in the refrigerator for up to 2 weeks, or freeze for up to 3 months.

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Cast-Iron Roast Chicken with Garlic and Herbs Makes 4 servings From Ashley Christensen

6 tablespoons kosher salt 3 tablespoons sugar 1 whole chicken, 3 ½ pounds, quartered, backbones and wingtips removed (reserve these for making stock later) 2 tablespoons neutral vegetable oil 1 head garlic, halved across the equator 2 rosemary sprigs 4 thyme sprigs 2 tablespoons unsalted butter juice of half a lemon 1 tablespoon olive oil 1. Combine the salt, sugar, and 4 cups water in a large pot and stir until the salt and sugar dissolve. Add 4 more cups cold water. Add the chicken pieces. Cover and refrigerate for 8 to 12 hours. Remove the chicken from the brine, discard the brine, and pat the pieces dry. 2. Place a rack in the bottom third of the oven and preheat a convection oven to 300 degrees or a regular oven to 325 degrees. In a large cast-iron skillet over medium heat, heat the vegetable oil until it shimmers. Season the chicken lightly with salt and place the pieces, skin-side down, in the skillet, with as much of the skin in contact with the surface of the pan as possible. Cook for 1 minute, then place the garlic, cut side down, in the pan, along with the rosemary and thyme. Let sear until the herbs and garlic are very aromatic, 4 to 5 minutes, then move the herbs and garlic to the tops of the chicken pieces (so that they don’t burn, but are still giving off flavor). Continue cooking until the skin is very crisp, about 3 minutes. Cut the butter into four equal pieces and place one on top of each piece of chicken.

3. Transfer the pan to the oven and cook for 30 minutes. Flip the chicken and increase the oven temperature to 450 degrees for convection or 475 degrees for a regular oven. Cook for an additional 10 minutes, watching closely to make sure the chicken doesn’t brown too quickly. Remove the skillet from the oven and transfer the chicken pieces, skin-side up, to a wire rack. Let rest for a minimum of 10 minutes. 4. Remove the herbs and garlic from the skillet, reserving the garlic for garnish, and pour the drippings into a small saucepan. Once the chicken has rested 10 minutes, bring the contents of the saucepan to a simmer over medium heat; cut the heat and whisk in the lemon juice and olive oil. 5. Place the chicken on a platter, drizzle with the pan sauce, and serve. Garnish with reserved roasted garlic cloves if desired.

Mashed Potatoes with Herb-Scented Cream Makes 6–8 servings From Ashley Christensen

4 cups heavy cream 1 ½ teaspoons black peppercorns ½ shallot 1 head garlic, halved across the equator 1 fresh bay leaf 4 thyme sprigs 2 pounds Yukon gold potatoes 2 pounds russet potatoes kosher salt 1 cup unsalted butter, cut into cubes, at room temperature sea salt 1. In a large saucepan over medium heat, bring the cream, peppercorns, shallot, garlic, and bay leaf to a boil. Remove from the heat and add the thyme. Let steep for 15 minutes. Strain the cream through a fine-mesh sieve, discarding the solids and reserving the cream. 2. Peel the potatoes and cut them into 1-inch cubes. Place the potatoes in a pot with 10 cups water and season with 2 tablespoons kosher salt. Place the pot over high heat and bring to a boil. Reduce to a simmer and cook for 18 to 20 minutes, until the potatoes are fork-tender. Drain the potatoes well and return them to the pot. 3. In a large saucepan, warm the cream, but don’t let it boil. Place the pot of potatoes over low heat just to warm them through. Using an electric mixer, whip the potatoes on medium speed until smooth. Add half of the warm cream to the potatoes, followed by half of the butter. Continue to beat with the mixer, and when both are fully incorporated, continue to add the remaining cream and butter bit by bit until you’ve reached a silky-smooth consistency. You may not need all of the cream and butter; it depends on how starchy your potatoes are. Season the potatoes with 1 teaspoon sea salt (or to taste) and serve immediately.

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Grilled Faroe Island Salmon with Cilantro-Lime Asparagus, Avocado and Roasted Corn Salsa, and Jasmine Rice From The Butcher’s Market

2 salmon fillets, 6 to 8 ounces each (Faroe Island salmon available at The Butcher’s Market) salt and pepper olive oil Avocado and Roasted Corn Salsa: 2 large ripe avocados 2 ears of corn 1 large tomato ½ medium red onion 1 small yellow bell pepper 1 large jalapeño ¼ cup olive oil 1 tablespoon minced garlic 2 limes, juiced 1 tablespoon salt 1 teaspoon coarse black pepper 1 ½ teaspoons ground cumin 1 ½ teaspoons ground coriander 1 teaspoon paprika

Serve with: 1 container cooked Jasmine Rice 1 pound Cilantro-Lime Asparagus 1. Preheat grill to medium-high heat (375450 degrees). 2. Remove salmon from fridge and allow to come up in temperature while you prep the salsa. Wait to season the salmon until right before you place it on the grill to prevent moisture from developing. 3. For salsa, drizzle corn with a little olive oil and season with salt and pepper. Place corn on grill and char evenly on all sides. Remove from the grill and set aside to cool. Carefully cut kernels off the cob and add to a bowl. 4. Cut avocado in half and carefully remove the pit. Scoop out avocado meat, dice, and add to the bowl. Dice tomato, red onion, bell pepper, and jalapeño, and add to the bowl. Add olive oil, lime juice, and all spices and stir to combine.

Taste and adjust salt and pepper as needed. Set aside to allow flavors to come together. 5. Season salmon with olive oil, salt, and pepper. Place salmon on the hottest part of the grill. (Tip: Make sure your grill is clean and seasoned well to prevent sticking. Allow the fish to cook undisturbed before trying to flip.) Cook for 5–6 minutes, then flip and continue cooking until done. Remove from the grill and allow to rest. 6. Grill marinated asparagus next to salmon for 8 to 10 minutes, turning occasionally. 7. Microwave rice for 3 minutes. Serve asparagus and salmon atop a bed of rice. Top with a generous portion of the fresh salsa.

Marinated & Grilled Veggie Kebobs Makes about 8 kebobs

1 red bell pepper, cut into chunks 1 green bell pepper, cut into chunks 1 zucchini, sliced into rounds 1 yellow squash, sliced into rounds 2 cups medium-sized button mushrooms 1 red or yellow onion, roughly cut 1 ½ cup cherry tomatoes

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For marinade: ¼ cup extra-virgin olive oil (for extra flavor, use tomato-infused oil) ¼ cup balsamic vinegar 3 cloves garlic, minced 2 teaspoons herbes de Provence spice blend salt and pepper to taste

2. Thread the veggies in alternating order onto skewers.

1. In a bowl, whisk together marinade ingredients.

6. Place skewers over medium heat and grill for 15–20 minutes, turning and basting every 5–6 minutes until they are tender-crisp.

3. Place skewers in a baking dish or pan. 4. Brush the marinade evenly onto the skewers. Let sit 15 minutes. 5. Lightly oil grill grate.

co nt r ib u

6 1/2 cups black beans 1/2 cup salsa 1/2 cup red onion, diced 1 1/4 red bell peppers, diced 1/4 cup fresh cilantro, chopped 2 cups gluten free bread crumbs 1 tablespoon jalapeño, diced 1/2 teaspoon Tabasco sauce 1 teaspoon green jalapeño Tabasco sauce 2 cups crushed tortilla chips 1 teaspoon cumin 1 teaspoon coriander 2 tablespoons olive oil 1. Rinse black beans in cold water. Place in a colander and drain well (at least 10 minutes). 2. Add all ingredients except tortilla chips, cumin, coriander, and olive oil to a mixing bowl. Blend well with hands, mashing some of the beans to form a thick mixture. Form into 3-ounce patties and set aside. Using a food processor, blend tortilla chips, cumin, and coriander until it is a crumb consistency. 3. Dredge each bean patty in the tortilla mixture. Heat oil in large skillet and sauté bean cakes over medium-high heat, turning when they are golden brown. Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust to suit your taste and portion size. © 1989-2025. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

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From Lucky 32 Southern Kitchen

Makes 4 servings

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Black Bean Cakes

Chicken Enchiladas with Tomatillo Sauce Makes 6 servings From Sandra Gutierrez

20 tomatillos, husks removed 2 cups white onion, chopped 2 large garlic cloves, peeled and left whole 1 cup water 4 serrano chilies, seeded and roughly chopped (leave seeds for more heat) 1 jalapeño, seeded and roughly chopped (leave seeds for more heat) 2 cups chopped cilantro (leaves and tender stems), packed salt and freshly ground black pepper, to taste 12 warm corn tortillas 6 cups cooked and shredded chicken (dark and white meat) 2 1/4 cups shredded Monterey Jack cheese

the sauce to the pan and simmer, uncovered, until it has thickened, about 20 minutes. 2. Preheat the oven to 375 degrees. Butter a 13×9×2-inch baking dish (see note). Place 1/2 cup of the tomatillo sauce in the bottom of the baking dish. Working with 1 tortilla at a time, dip the tortillas into the warm sauce in the pan. Place 1/2 cup of the chicken on each tortilla, roll them up, and place them seam side down, snugly together, in the baking dish. 3. Cover with the remaining tomatillo sauce; sprinkle with the cheese. Bake for 30–35 minutes, or until the sauce is bubbly and the cheese has melted. Serve hot, with garnishes.

Garnishes (optional): 2 cups shredded iceberg lettuce 1 1/2 cups sour cream 1 cup seeded and finely chopped plum tomatoes 3/4 cup finely chopped cilantro (leaves and tender stems) 3/4 cup finely chopped red onion 1/4 cup finely chopped serrano chiles (with seeds)

Note: If you plan to freeze the casserole and serve it at a later time, line the casserole dish with heavy-duty aluminum foil and spray with cooking spray. Follow the recipe as directed and freeze the casserole until solid (about 2 hours). Carefully lift the enchiladas (foil and all) out of the dish and wrap them with plastic wrap; keep frozen for up to 2 months. To bake: Unwrap the enchiladas (removing the foil too), grease the casserole dish, and return the enchiladas to the dish. Bake for 60–65 minutes, or until the sauce is bubbly and the cheese has melted.

1. In a large Dutch oven, combine the tomatillos, onion, garlic, water, chilies, and jalapeños; bring to a simmer and cook until the tomatillos have popped, about 15 minutes. Cool for 10 minutes. Working in batches, transfer the tomatillo mixture and cilantro to a blender and blend until smooth; season sauce with salt and pepper. Return

From THE NEW SOUTHERN-LATINO TABLE: RECIPES THAT BRING TOGETHER THE BOLD AND BELOVED FLAVORS OF LATIN AMERICA AND THE AMERICAN SOUTH. Copyright © 2011 by Sandra A. Gutierrez. Used by permission of the University of North Carolina Press. www.uncpress.unc.edu

Huevos Rancheros Casserole Makes 6–8 servings

For the ranchero sauce: 1 tablespoon olive oil 1/2 medium onion, diced 1 clove garlic, minced 1–2 canned chipotle chiles, diced 1 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/2 teaspoon dried oregano 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 28-ounce can crushed tomatoes For the casserole: cooking spray 12 6-inch corn tortillas 2 cups shredded Monterey Jack cheese 2 15-ounce cans black beans, drained and rinsed 6–8 large eggs 1/4 teaspoon kosher salt

Toppings: chopped scallions chopped fresh cilantro diced avocado 1. Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic and cook until garlic is softened and fragrant, about 30 seconds. Stir in the chipotle chiles, cumin, smoked paprika, oregano, salt, and pepper; cook for 1 minute. Add the tomatoes. Bring to a boil, then reduce the heat to low and simmer for 10 minutes. 2. Meanwhile, preheat oven to 400 degrees and position a rack in the center. Coat a 9-by-13-inch baking dish with cooking spray; set aside.

3. Arrange 6 of the tortillas in a single layer in the bottom of the baking dish. Spread about half the sauce over the tortillas. Sprinkle about one-third of the cheese in an even layer over the sauce. Add the beans, and spread in an even layer. Sprinkle about half of the remaining cheese over the beans. Top with the remaining tortillas in a single layer. Spread the remaining sauce over top, and sprinkle with the remaining cheese. 4. Use the back of a spoon to press down into the top of the casserole to make 6–8 shallow divots for the eggs. One at a time, crack an egg into a small bowl or ramekin without breaking the yolk. Pour the eggs into the divots and sprinkle with salt. 5. Bake until the egg whites are fully set, 15 to 18 minutes. Cool for 5 minutes. 6. Serve warm, topped with scallions, cilantro, and avocado. 63

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Cheshire Farms Pork Tenderloin We’ll help you pick the perfect pairing.

with Charred Poblano Puree, Garlic Butter Green Beans, and Maple Bourbon Sweet Potatoes From The Butcher’s Market

2 (1.25–1.5-pound) pork tenderloins (Cheshire Farms Pork available at The Butcher’s Market) salt and pepper olive oil For charred poblano puree: 2 medium to large poblanos 1 lime, juiced 1 teaspoon chopped fresh cilantro 3 tablespoons olive oil 1 teaspoon honey 2 tablespoons sour cream salt and pepper to taste Pair with: 1 package (1 pound) Garlic Butter Green Beans 1 package (1 pound) Maple Bourbon Sweet Potatoes 1. Preheat grill to medium-high heat (375–450 degrees). 2. Season pork tenderloin and poblano peppers with olive oil, salt, and pepper. 3. Cut open Maple Bourbon Sweet Potatoes. Place into aluminum foil and create a pouch. Place onto grill for 25 to 30 minutes.

A P E X B O T T L E T H E O R Y. C O M 64

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4. Place poblano peppers on grill. Turn them to char all sides. Transfer to a plastic bag or bowl covered with plastic wrap to steam for 10 minutes. Remove peppers and rinse under cool running water while removing the skins, stem, and seeds. Place peppers and remaining puree ingredients in a blender and blend on high until smooth.

5. Place seasoned pork tenderloin on the grill. Turn the tenderloin every 5 minutes to grill all sides. After a total of 15 minutes, check the internal temperature. When it reaches 140 degrees, remove tenderloin to a cutting board and cover with aluminum foil. Let rest for 10 minutes. 6. While pork is resting, preheat a sauté pan over medium heat. Add green beans to the hot pan and cook for 7 to 8 minutes, stirring occasionally. Season to taste. 7. Check on the sweet potatoes. They should be tender to the touch. If done, remove from grill. 8. Uncover the pork tenderloin and cut into ¼-inch slices. 9. To serve, place 4 slices of pork on each plate. Place green beans and sweet potatoes beside pork. Spoon 2 tablespoons of poblano puree over the pork.

r e k c a r c t u N

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Classic Sloppy Joes Makes 4–6 sandwiches

1 pound ground beef 1/2 large sweet onion, minced (about 1 cup) 2 cloves garlic, minced 1/4 cup brown sugar 1/4 cup yellow mustard 1 teaspoon Worcestershire sauce 1/4 teaspoon fresh ground pepper 6 ounces tomato paste 1 to 1 1/4 cup cold water 6 hamburger buns 1. In a large skillet, cook the ground beef, chopping it into small pieces, until well browned. Drain the ground beef in a paper towel–lined bowl. 2. Add the onion and garlic to the pan and sauté until the onions have softened. Add the cooked ground beef back to the pan and stir until combined.

3. In a small bowl, mix together the sauce. Add the brown sugar, yellow mustard, Worcestershire sauce, pepper, and tomato paste and stir to combine. 4. Add the sauce to the meat mixture and stir until combined. 5. Add 1 cup of water to the mixture and simmer on low for 15 minutes, stirring occasionally. If mixture gets too thick, add additional water. 6. Butter the buns and arrange closely together on a large sheet pan. Broil until the buns are toasted to a golden brown. (Watch closely!) 7. Pile meat mixture on buns and top with your favorite toppings.

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Braised Lamb Shank with Glazed Carrots

1. Peel carrots and trim leaves from celery. Cut up the onions, carrots, and celery into medium-sized pieces. Peel and finely chop fresh garlic.

From The Library Steakhouse

2–4 lamb shanks (hind) 2 onions 1 large or 2 small carrots 3–4 stalks celery 4 quarts vegetable stock 6 cups Taylor port wine ½ cup tomato paste ¼ cup minced garlic 8-quart roasting pan or larger (should be taller than lamb shanks)

2. Make sure lamb shanks are thawed to ensure seasoning sticks. Season the shanks with salt and pepper. Use a thick coating, as some will fall off during searing and add flavor to the vegetables. 3. Select a large sauté pan big enough to sear the shanks and cook down the veggies — preferably a taller rondeau, about 20–30 quarts. Heat the pan over medium-high heat with about ¼ to ½ cup of cooking oil (enough oil to cover the bottom of the pan but not puddle). 4. Place the shanks on the flatter side in the hot pan and sear about 2–3 minutes until you see a dark golden brown. Flip shanks and repeat on other side. Remove shanks and place in roasting pan for later. 5. Immediately after removing the shanks, add cut vegetables and garlic to the pan with

Mint Gravy 2 cups stock, reserved from cooked braising liquid ½ cup mint, packed ½ cup red currants (can substitute dried cranberries) In a blender, combine 2 cups reserved braising liquid, mint, and red currants. Blend until smooth.

Glazed Carrots 6–8 small-to-medium carrots 1 teaspoon oil (for extra flavor, use roasted garlic oil) 1 teaspoon apple cider vinegar ½ teaspoon smoked paprika 2 tablespoons agave (can substitute honey) 1. Bring a pot of water to a boil. Preheat oven to 350 degrees. 2. Peel carrots. Boil for 5 minutes. Remove from the water. 3. In a bowl, toss carrots with oil, vinegar, smoked paprika, agave or honey, and salt and pepper to taste. Mix until evenly coated. 4. Bake for 10 minutes, or until golden brown and glazed.

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leftover juices. Stir with a wooden spoon, being careful not to scrape the pan. 6. When the veggies begin to soften, reduce the heat to medium-low and add tomato paste. Stir thoroughly and cook until the mixture starts caramelizing on the bottom of the pan. Stir and scrape tomato paste from bottom of pan until the paste turns a deep burgundy red. 7. Add in Taylor port wine and stir to deglaze the pan. Simmer until reduced by half. 8. Add vegetable stock. Pour liquid and vegetables over the lamb shanks in the roasting pan, reserving 2 cups for gravy. Cover with aluminum foil. (If you have it, cover with a layer of parchment paper before the foil.) 9. Place pan in an oven preheated to 300 degrees and cook for 3 ½ to 4 hours, until tender and almost falling off the bone. 10. Serve lamb shank topped with mint gravy alongside glazed carrots.

Collard Green Tamales with Pimiento Sauce Makes 14 small tamales

Makes 2 cups

From Sandra Gutierrez

1 small bag dried corn husks (see note) 1 cup lard (or vegetable shortening), divided 1/2 cup finely chopped onion 2 teaspoons minced garlic 5 cups thinly sliced and roughly chopped collard greens, packed 1 1/2 teaspoons salt, divided pinch freshly ground black pepper 3 cups masa harina 2 3/4 cups warm water (115 degrees) Pimiento Sauce (recipe on right) 1/2 cup grated Cotija cheese or Parmesan (extra for garnish)

collards and cheese and stir with a spatula until combined. Cover the masa and let it rest for 20 minutes.

1. Submerge the husks in a large bowl of hot water for at least 1 hour to soften. Keep them in the water until you assemble the tamales (for up to 24 hours).

5. Fill a large stockpot or Dutch oven with 3 inches of water and fit it with a steamer basket. Line the basket with the remaining corn husks. Arrange the tamales in the basket (they can be laid flat in layers or placed side by side standing on end). Bring the water to a boil over medium-high heat; cover the pan and steam the tamales for 1 hour (replenishing the water periodically as needed); turn off the heat and steam for another 20 minutes. Place the cooked tamales in a casserole dish with a cover to keep warm before serving. Unwrap the tamales and serve each with a generous amount of warm pimiento sauce; sprinkle with cheese.

2. In a large skillet, melt 1 tablespoon of the lard over medium-high heat. Add the onion and cook for 2 minutes. Add the garlic and cook for 20 seconds. Add the collards and cook, stirring often, until they’re wilted and soft, about 5 minutes. Season with 1/2 teaspoon of the salt and the pepper; remove from the heat and set aside. In a large bowl, combine the masa harina and the remaining 1 teaspoon of salt. Gradually add the warm water, mixing the dough thoroughly with your hands after each addition, until the dough comes together into a smooth ball and is no longer sticky. 3. Using an electric mixer, beat the remaining lard until fluffy, about 2 minutes. With the motor running, gradually add the prepared masa, one small piece at a time, stopping to scrape the sides of the bowl every so often, until the lard is incorporated and the masa is the consistency of mashed potatoes. Add the

Pimiento Sauce

4. Tear 3 corn husks into long, thin strips (following the natural ridges of the husks) to make ties. Working with 1 corn husk at a time, spread 1/3 cup of masa onto the center with an offset spatula, leaving the bottom 3 inches and the top 2 inches of the husk exposed. Fold the long edges of the husk over the masa and then fold the two short ends over. Tie a husk strip around the tamale to secure it (but not too tight; it shouldn’t have a “waist” or it will explode when steamed).

Note: A small bag of corn husks contains about 50 husks. Sealed in a plastic bag, they’ll keep for up to 2 years. From THE NEW SOUTHERN-LATINO TABLE: RECIPES THAT BRING TOGETHER THE BOLD AND BELOVED FLAVORS OF LATIN AMERICA AND THE AMERICAN SOUTH. Copyright © 2011 by Sandra A. Gutierrez. Used by permission of the University of North Carolina Press. www.uncpress.unc.edu

2 tablespoons extra virgin olive oil 2 cups roughly chopped yellow onion 1 cup peeled, seeded and roughly chopped plum tomatoes 2 garlic cloves, roughly chopped 2 (7-ounce) jars diced pimientos 1 teaspoon ají panca paste or hot sauce (such as Tabasco) 1/2 cup water 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1. In a medium saucepan, heat the oil over medium-high heat. Add the onions and sauté for 3–4 minutes, or until they begin to soften; add the tomatoes and garlic and cook, stirring, for 2 minutes. Add the pimientos and their juices, aji panca paste, water, salt, and pepper; bring to a simmer, cover, and cook for 10 minutes. 2. Remove from the heat and cool slightly. Transfer the mixture to a blender or food processor and blend until smooth. Return it to the saucepan and keep warm until ready to serve. From THE NEW SOUTHERNLATINO TABLE: RECIPES THAT BRING TOGETHER THE BOLD AND BELOVED FLAVORS OF LATIN AMERICA AND THE AMERICAN SOUTH. Copyright © 2011 by Sandra A. Gutierrez. Used by permission of the University of North Carolina Press. www. uncpress.unc.edu

Heirloom Tomato Galette with Garlic–Infused Honey Makes 6 servings From Needmore Farms

Q noodles 1026 Ryan Rd., Cary 919-468-9958 qnoodle_cary

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Cornmeal crust: 10 tablespoons butter, frozen 1 cup all-purpose flour 1/2 cup cornmeal 1/2 teaspoon salt 1 teaspoon black pepper 1 egg

4. When dough is fully mixed, shape into a ball. With the palm of your hand, flatten to a disc shape. Cover with plastic wrap and place in refrigerator for 45 minutes.

Toppings: 3 heirloom tomatoes 1/2 cup heirloom cherry tomatoes 1 medium sweet onion, sliced 1 cup feta cheese 8 ounces goat cheese Garlic-Infused Honey (available from needmorefarms. myshopify.com) olive oil fresh basil, chopped 1 egg

6. Grab your dough from the refrigerator and place on a lightly floured surface. Roll your dough out to 1/8-inch thick and move to a parchment-lined baking sheet. Preheat oven to 375 degrees.

5. While dough chills, sauté onion and slice tomatoes into 1/4-inch-thick slices.

7. Leaving a 2-inch perimeter, crumble feta and goat cheese over the crust. 8. Drizzle cheese with Garlic-Infused Honey and sprinkle with freshly chopped basil.

1. Grate frozen butter with hand-held cheese grater. Return to freezer.

9. Top cheese with onions and tomato slices. Drizzle with olive oil and sprinkle with salt and pepper.

2. In a large mixing bowl, combine flour, cornmeal, salt, and pepper. Add frozen butter and cut it into the dry ingredients until the mixture becomes a dry crumble.

10. Fold over the 2-inch edge to create a crust. Whisk together an egg and 1 tablespoon of water, and brush crust with egg wash.

3. Add beaten egg to crumble.

11. Chill galette for 15 minutes in refrigerator. Bake for 45–60 minutes.

Lebanese Green Beans From Sassool

1 cup yellow onion, diced 2 tablespoons vegetable oil 1 tablespoon fresh garlic, diced 1/2 jalapeño, seeded and diced 2 cups tomato, diced 2 pounds green beans 1 cup water 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon allspice 1. Heat oil in a sauté pan. Add the onion and garlic and cook until fragrant and the onion is translucent.

Makloube From Sassool

2 pounds chicken, leg and breast 2 tablespoons vegetable oil, divided 3 cups chicken broth 1 ½ cups white rice 2 large carrots, cut into coins 1 yellow onion, diced 2 bay leaves 1 teaspoon salt 1 teaspoon each ground cinnamon, ground cardamom, and ground cumin 1/2 teaspoon black pepper toasted almonds and/or pine nuts for garnish, if desired 1. Coat chicken with 1 tablespoon vegetable oil and bake for 25 minutes at 375 degrees.

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2. Coat carrots with 1 tablespoon vegetable oil and bake for 15 minutes at 375 degrees. 3. In a pot, sauté onion until translucent. Add chicken broth, bring to a boil, and add rice and spices. Cover and reduce heat to a simmer. 4. Remove the chicken from the oven and break into 2-inch pieces (smaller if you prefer). Remove the carrots from the oven. 5. Place carrots and chicken over rice when it is about 70% done (about 12 minutes into its simmer). Cover and cook 5 minutes more, or until visible liquid has evaporated and rice is done. 6. Remove the bay leaves and garnish with toasted almonds and/or pine nuts.

2. Add jalapeño, diced tomato, and salt. Cook on medium heat until the tomatoes start to stew. 3. Add in the green beans, water, black pepper, and allspice. Cook on low, stirring occasionally, until the liquid thickens.

Photo by NC Se a Grant

Classic Oyster Dressing 2 cups oysters, drained, liquid reserved 6 cups French bread, cut into small cubes 4 tablespoons butter 1 cup celery, chopped 1 cup onion, chopped

Visit the NC Oyster Trail to tour a working shellfish farm, savor the coast’s distinct flavors and discover local oyster lore.

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1 teaspoon poultry seasoning 1 teaspoon dried thyme leaves ½ teaspoon salt ½ teaspoon black pepper, freshly ground 1 egg, beaten

• Toast bread until golden brown. Meanwhile, melt butter in small saucepan. Lightly sauté celery and onion. Add poultry seasoning, thyme, salt and pepper. • Place 4 cups of bread in large bowl. Crumble remaining 2 cups of bread and place in bowl. Combine with vegetable-seasoning mix. • Add oysters and egg and toss lightly. • Add reserved oyster liquid until stuffing is moist, but not packed. • Place in greased baking pan and bake, uncovered, at 375° F until done and crusty outside, about 30-40 minutes. Kitchen-tested recipe developed by Joyce Taylor.

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Breads PHOTOGRAPHED BY JONATHAN FREDIN

Pumpkin Chocolate Chip Bread Makes 2 loaves

Makes 2 loaves From Tara Shiver

From Amber Keister

2 cups unbleached all-purpose flour 2 cups white wheat flour (King Arthur brand is recommended) 3 teaspoons baking powder ½ teaspoon baking soda 1 teaspoon salt 2 cups pumpkin puree or 1 15-ounce can pumpkin ¾ cup sugar ¾ cup brown sugar 4 eggs 2/3 cup buttermilk 2 teaspoons vanilla extract zest of 1 orange 1 cup oil 1 cup chocolate chips

Rosemary Peasant Bread

1. Preheat oven to 350 degrees. Butter two 8-by-4-inch loaf pans generously. 2. Combine flours, baking powder, baking soda, and salt in a large bowl. Stir well. 3. Combine pumpkin, sugars, eggs, buttermilk, vanilla, orange zest, and oil in a high-speed blender or in the bowl of an electric mixer. 4. Combine wet and dry ingredients. Fold in chocolate chips. Pour into pans. 5. Bake 55–60 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan 5 minutes. Remove from pans and finish cooling on a wire rack.

4 cups all-purpose or bread flour 2 teaspoons kosher salt (or 2 1/2 teaspoons garlic salt) 2 cups lukewarm water 2 teaspoons sugar 2 teaspoons active dry yeast 3 sprigs fresh rosemary, removed from stem and chopped (or 2 tablespoons dried) room temperature butter, about 2 tablespoons 1. In a large mixing bowl, combine the flour, salt, sugar, and yeast. Add the water and rosemary. Mix until combined. The dough will be fairly wet. 2. Cover with a tea towel or plastic wrap and set aside in a warm spot to rise for at least an hour. The dough will be very fluffy and roughly doubled in size when it’s ready. 3. Grease two bread loaf pans with about a tablespoon of butter each. Using a silicone spatula or large spoon, slice through the center of the dough to deflate it, then scoop it from the rising bowl into the pans. 4. Let the dough rise again for about 20 to 30 minutes. As it rises, preheat the oven to 425 degrees. 5. Bake for 15 minutes. Reduce the heat to 375 degrees and bake for 15 to 17 minutes longer, until golden brown. 6. Remove from the oven and transfer to a rack to cool. Serve toasted with lots of salted butter.

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BUTLER HOMES

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Sweet Potato Muffins Makes 24 muffins From Sam Jones BBQ

2 pounds sweet potatoes 3/4 cup brown sugar 1 1/2 cups sour cream 1/2 cup unsalted butter, melted 7 large eggs, beaten 3 cups self-rising cornmeal (see note) 1. Preheat the oven to 350 degrees. 2. Place the potatoes on a baking sheet and roast for 1 hour, until they are soft to the touch. When the potatoes are cool enough to handle, peel and mash them. Measure out 3 cups, and set the potatoes aside. 3. Raise the oven temperature to 375 degrees. Line the cups of two 12-cup muffin pans with paper or parchment liners.

4. Place the mashed sweet potatoes (warm from the oven or at room temperature) in a large bowl. Add the sugar, sour cream, and 1/4 cup of the melted butter. Mix well. Add the eggs. Slowly add the cornmeal while mixing. Mix well until fully combined. 5. Pour the batter into the prepared muffin cups. Bake for 15 minutes, until the tops have browned. Brush the hot muffins with the remaining 1/4 cup melted butter and remove from the pans to cool before serving. Stored in an airtight container, the muffins will keep for a day or two. Freeze for longer storage. Note: If self-rising cornmeal is not available, you can make your own by adding 1 tablespoon baking powder and 1/2 teaspoon salt to a 1-cup measuring cup, then filling it the rest of the way with cornmeal. That will equal 1 cup self-rising cornmeal.

Steven Eisenberg 919-616-6902 steven@butlerhomesusa.com

Fresh Bing Cherry and Pine Nut Focaccia From Lionel Vatinet

3 cups unbleached flour 1 1/4 teaspoons salt 1 teaspoon instant yeast 1 1/2 cups water (65–70 degrees) 1 tablespoon extra virgin olive oil 3.2 ounces toasted pine nuts 8.6 ounces pitted fresh cherries confectioners’ sugar 1. Place the flour in a large bowl. Add salt and yeast, making sure they do not touch each other. 2. Place half the water in the bowl of a stand mixer with a dough hook attachment. Add dry ingredients to water and mix on low speed. Add remaining water in a slow, steady stream until dough is moist and sticks slightly to sides of the bowl. Stop the mixer and scrape the dough from the sides of the bowl and the dough hook. 3. Mix for 5 minutes on low speed. Stop the mixer and touch the dough. It should be soft and pliable.

4. Add the toasted pine nuts and mix until nuts are just incorporated into the dough. 5. Place the dough in a bowl oiled with 1 tablespoon of olive oil. Cover with plastic and let rest for 1 hour. 6. Fold the dough: Working in the bowl, lift one edge of the dough and fold it over the top. Rotate the bowl a quarter turn and repeat about four times. Cover and let rest 1 hour. 7. Fold dough again, cover, and let rest 1 more hour. 8. Divide the dough onto sheet pans, pressing the dough with a flat hand to fit the shape of your pan. Proof for 40 minutes to 1 hour.

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9. Preheat the oven to 450 degrees. Distribute the cherries over the top of the dough, pushing them down until they almost hit the bottom of the pan. The top should be evenly dotted with cherries. Bake for 25–30 minutes. 10. Let cool slightly and then sift a light dusting of confectioners' sugar over the top. Cut into pieces and serve. Recipe adapted from A Passion for Bread: Lessons from a Master Baker by Lionel Vatinet.

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Pumpkin Bread From Sean Mayefskie

1 ¾ cups all-purpose flour 1 ½ teaspoons pumpkin pie spice 1/3 teaspoon ground nutmeg ½ teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt ½ cup vegetable oil 2 large eggs 1 ½ cups granulated sugar 1 cup 100% pure pumpkin (Suggest Libby’s) 1/3 cup water

1. Preheat oven to 350 degrees. Spray 10inch loaf pan with baking spray. 2. Combine flour, all spices, baking soda, baking powder, and salt in a bowl and mix. In another large bowl, whisk together the vegetable oil, eggs, and sugar. Add the flour mixture and water to the egg mixture. Stir to make sure no lumps remain.

3. Pour mix into the loaf pan. Bake for 60–70 minutes or until bread is firm and a knife inserted at the center comes out clean. 4. Let it cool — the hard part. The house smells so good, you will want to start cutting it when it’s warm. That is up to you!

Superb Cornbread From Heather VanSteenbergen

Cream together: 1/2 cup margarine 1/2 cup brown sugar 1 egg 1 cup milk

Sift together and add to the creamed mixture: 1 teaspoon baking soda 2 teaspoons cream of tartar 1 cup cornmeal 1 cup flour Bake the final mixture at 350 degrees for 25 minutes in a greased 8×8 pan. 77

Apple Pie Bread Pudding Makes 8–10 servings

¼ cup butter 2 medium tart apples, peeled and sliced ¼ cup granulated sugar 1 teaspoon cinnamon, divided 6 cups lightly packed cubes of stale French or Italian bread ½ cup chopped pecans 4 eggs 3 cups milk ½ cup brown sugar 1 tablespoon vanilla extract ¼ teaspoon nutmeg

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Topping: 2 tablespoons butter 2 tablespoons sugar 1 teaspoon cinnamon maple syrup, for serving 1. Melt ¼ cup butter in a medium skillet; add sliced apples, granulated sugar, and ¼ teaspoon cinnamon. Cook, stirring frequently, until apples are soft, but still holding together. Remove from heat and set aside to cool.

2. Butter a 13-by-9-inch baking dish. 3. Put bread cubes in the baking dish. Evenly distribute the cooked apple mixture and pecans over the bread. 4. Whisk together the eggs, milk, brown sugar, vanilla, ¾ teaspoon cinnamon, and nutmeg. Pour over the ingredients in the pan, and lightly pat the bread down into the liquid. 5. Refrigerate for one hour or up to overnight. 6. When ready to bake, preheat the oven to 350 degrees. 7. As oven heats, dot the top of the bread pudding with the 2 tablespoons butter. In a small bowl, mix 2 tablespoons sugar and 1 teaspoon cinnamon; sprinkle cinnamon sugar over the bread pudding. 8. Bake for 50–55 minutes until the pudding is slightly puffed and golden brown. Cool slightly before serving, drizzled with maple syrup.

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Desserts PHOTOGRAPHED BY JONATHAN FREDIN

Gingerbread Spice Cupcakes, recipe on page 96

Plum Good Cake Pictured on page 81 Makes 8–10 servings From Needmore Farms

1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/8 teaspoon cardamom 1/2 teaspoon salt 1/2 cup unsalted butter 1 cup plus 2 teaspoons sugar, divided 1 large egg 1 teaspoon vanilla extract 1/2 cup milk 1 pound red plums, pitted and quartered

Angus Barn Chocolate Chess Pie Pictured opposite From Blake Massengill

1 unbaked pie shell 1 stick butter 3 ounces semi-sweet chocolate 1 cup sugar 2 eggs, beaten 1 teaspoon vanilla dash salt 1. Melt butter and chocolate over a double broiler or on a low power setting in the microwave.

2. In a medium bowl, beat sugar, eggs, vanilla, and salt to combine. 3. Pour ingredients into the pie shell and bake 35 minutes at 350 degrees. 4. Allow pie to cool completely, then optionally top with whipped cream and/or serve with vanilla ice cream.

1. Preheat oven to 350 degrees and place rack in center of oven. 2. Grease a 9-inch cake pan and set aside. 3. In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, cardamom, and salt. 4. In a mixing bowl fitted with a paddle, cream butter and sugar until fluffy. Add eggs and vanilla and mix until thoroughly combined. 5. Gradually add the flour mixture to butter and sugar, alternating with milk. 6. Place batter in prepared pan and smooth the top. 7. Place plums on the top of the batter in a circular pattern with skins facing up. 8. Sprinkle remaining sugar on top and bake for 60–70 minutes. Cool in pan. 9. Once cooled, remove from pan and serve with vanilla ice cream.

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Blueberry Buckle Adapted from the NC Blueberry Council

1/2 cup sugar 1/2 cup brown sugar 1/4 cup butter 1 egg 1/2 cup milk 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon nutmeg 1/2 teaspoon salt 2 cups fresh blueberries Topping: 1/2 cup brown sugar 1/3 cup all-purpose flour 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 cup butter, softened

1. Preheat oven to 375 degrees. Grease an 8-inch square baking pan. 2. In a mixing bowl, cream together the sugars, butter, and egg. 3. In a separate bowl, sift the 2 cups flour, baking powder, nutmeg, and salt. Stir into the sugar mixture, half at a time, alternating with milk. 4. Fold in blueberries and spoon into prepared pan. 5. Combine topping ingredients and sprinkle over cake batter. 6. Bake for 30–35 minutes, until a toothpick inserted in the center of the cake comes out clean.

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Pumpkin Bundt Cake with Maple Glaze From Jermaine Powell

3 cups all-purpose flour 2 teaspoons ground cinnamon 1 ½ teaspoons baking soda 1 ½ teaspoons ground nutmeg 1 teaspoon ground allspice ¾ teaspoon kosher salt ½ teaspoon baking powder 1 cup vegetable oil 2 ½ cups granulated sugar 3 large eggs, at room temperature 2 teaspoons vanilla extract 1 15 ounce can pumpkin puree 1 cup apple cinnamon applesauce chopped walnuts (optional) 1. Preheat the oven to 350 degrees. Generously grease a 10- to 12-cup Bundt pan with baking spray and dust with flour. 2. Sift the flour into a large bowl. Add cinnamon, baking soda, nutmeg, allspice, salt, and baking powder to the bowl and whisk to combine. 84

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3. In a separate large bowl, beat the vegetable oil and sugar together until fully combined. Beat in the eggs, one at a time, making sure that each is fully incorporated before adding the next. Mix in the vanilla. 4. Beginning and ending with the dry ingredients, alternate adding the dry ingredients and pumpkin puree to the batter, mixing on low speed after each addition just until the ingredients are incorporated. Be careful not to overmix.

For maple glaze: 3 tablespoons unsalted butter 1/3 cup pure maple syrup ¼ teaspoon ground cinnamon 1/8 teaspoon kosher salt 1 cup powdered sugar, sifted 1 teaspoon vanilla extract 1. Place the butter, maple syrup, ground cinnamon, and kosher salt in a medium saucepan set over medium-low heat, stirring occasionally until the butter is melted.

5. Pour the batter into the prepared pan and smooth into an even layer. Firmly tap the pan on the countertop a few times to release any air bubbles.

2. Remove the pan from the heat and whisk in the powdered sugar and vanilla. Allow to cool for 2 to 4 minutes, until slightly thickened.

6. Bake 55 to 60 minutes, until a cake tester or wooden skewer inserted in the cake comes out clean. Allow the cake to cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.

3. Spoon the warm glaze over the cooled cake. If the glaze starts to set in the pan before drizzling over the cake, simply place the pan back on the heat for a few seconds and whisk until smooth. Garnish with chopped walnuts, if desired.

Chocolate Mint Cookies From Todd Stevens

¾ cup butter (1 ½ sticks) 1 ½ cups brown sugar 3 tablespoons water 12 ounces chocolate chips 2 eggs 2 ½ cups flour 1 ¼ teaspoon baking soda ½ teaspoon salt 1 box Andes Mints (green wrapper)

2. Pour into a mixing bowl and let cool for 10 minutes.

4. Refrigerate dough for at least one hour. 5. Scoop dough into 1-inch balls. Bake for 10 to 12 minutes in a 350-degree oven. 6. Break Andes Mints in half and press one piece on the cookie right after it comes out of the oven. contributed photo

1. Heat butter, sugar, and water on low heat. Add chocolate chips and stir until melted.

3. Beat in eggs on low speed one at a time. Add the dry ingredients and mix to combine.

7. Allow mints to melt, then spread the melted chocolate on top of the cookie.

Tar Heel Pie From Nash Atkins

1 cup chocolate chips 1 stick margarine or butter 1 cup chopped walnuts ½ cup all-purpose flour ½ cup brown sugar ½ cup granulated sugar 1 teaspoon vanilla extract 2 eggs, beaten 1 9-inch pie shell 1. Preheat oven to 350 degrees. 2. Melt butter and chocolate chips over low heat in a saucepan. Stir in walnuts. Add remaining ingredients and mix to combine. contributed photo

3. Pour into a 9-inch pie shell. Bake for 30–35 minutes.

Key Lime Pie From Mike James

1 graham cracker pie crust or 6 mini pie crusts 3 egg yolks ¾ cup key lime juice (Suggest Nellie and Joe’s Key West Key Lime) 1 can Eagle Brand sweetened condensed milk

4. Add condensed milk slowly while mixing to combine. 5. Slowly add the key lime juice. Continue mixing until all ingredients are incorporated. 6. Pour mixture into pie crust. Bake for 12– 15 minutes.

1. Preheat oven to 350 degrees. 2. Bake pie crust for 4–5 minutes, then remove to cool.

7. Remove pie from oven and let cool. For best results, let the pie cool to room temperature, then refrigerate overnight. Serve with whipped cream if desired.

Whipped cream topping (optional): 1 pint heavy whipping cream powdered sugar 1. Whip heavy whipping cream in a mixer until stiff peaks form. Make sure not to over whip the cream, which will turn it to butter. 2. Sweeten the whipped cream by adding powdered sugar to taste. 3. Chill overnight.

3. Place egg yolks in a mixing bowl and whip until fairly stiff and near peaked.

contributed photo

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Torta Di Mele Rustica (Rustic Apple Cake) From Paolo Gavazza, chef and owner of Spazio Vino & Cucina

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28 ounces stark apples* 3 eggs, room temperature 3.5 ounces butter 10 ounces 00 flour* 2 ounces potato starch 5 ounces sugar cinnamon to taste 3.5 ounces whole milk, room temperature 0.5 ounce baking powder juice of 1/2 lemon 1. Peel the apples and remove the core. Slice thinly. 2. Place apple slices in a bowl and stir in the juice of half a lemon to help prevent the apples from darkening. 3. Melt butter in the microwave or in a saucepan over very low heat. Let it cool slightly.

6. Pour in the warm melted butter, milk, and ground cinnamon. Mix the ingredients with an electric whisk until evenly combined. Add two-thirds of the apples to the mixture and stir to combine.

4. Sift together the flour, potato starch, and baking powder.

7. Pour the apple mixture into a buttered and floured pan, preferably an 8- or 9-inch springform pan, and level.

5. In a bowl, whisk eggs, then add the sugar, followed by the flour mixture.

8. Add the remaining apples to the surface of the batter. Cook in a hot ventilated oven

at 360 degrees for 55 minutes. Test for doneness with a toothpick before taking the cake out of the oven. 9. Cool torta in pan before turning out and serving. *Notes: If stark apples are not available, substitute your favorite all-purpose apple. 00 flour is a finely ground Italian flour typically used in pastries and pizza crust. All-purpose flour may be substituted.

Pumpkin Seed Brittle Makes 6–8 servings From Sandra Gutierrez

2 cups raw pumpkin seeds 1 3/4 cups sugar 1/4 cup honey (raw preferred)

1. Butter a large metal baking pan. Place the pumpkin seeds in a large skillet over medium heat; toast, stirring, until they’re golden and puffy, 5–7 minutes. Remove to a plate and cool. 2. In a medium saucepan, combine the sugar and honey and cook, stirring, over medium88

CARY MAGAZINE COOKS!

high heat until the sugar melts. Reduce the heat to medium and cook, stirring for 8–9 minutes, or until it turns a dark amber color; it should register 300–310 degrees on a candy thermometer — (or a little of the mixture dropped into iced water will turn hard as glass). 3. Remove from the heat and stir in the seeds. Spread the mixture carefully onto the prepared pan (it will be very hot). Cool completely (about 25 minutes) and break it into pieces.

Easy Peachy Custard Pie From Chef Mitch Samples

Crust: 2 sheets honey graham crackers (about 1 ½ cups once finely ground) 6 tablespoons unsalted butter, melted ¼ cup sugar 1. Preheat oven to 350 degrees. 2. In a food processor, blend graham crackers until the consistency of fine sand. Add sugar and pulse to combine. Empty into a mixing bowl, and pour in melted butter. Mix with a fork to blend well, or until the texture of wet sand. 3. Empty the crumb mixture into an ungreased 9-inch pie pan, and spread evenly. Press the mixture across the bottom of the pie plate and up the sides. When it is evenly distributed, pack it tight with a spoon or a cup. Using your fingers, gently press sides into the pie plate until the crumb holds together uniformly. 4. Bake for 10 minutes. Allow to cool before adding any filling. Filling: 3 egg yolks ½ teaspoon kosher salt 1 can (14 ounces) sweetened condensed milk 6 ounces peach puree (recipe below) 2 tablespoons lemon juice Peach puree: 1. Drop whole fresh peaches into boiling water for about 45 seconds. Remove peaches to an ice water bath.

1. Preheat oven to 350 degrees. 2. Whip yolks and salt together in a mixing bowl until pale and slightly thickened, approximately 3–5 minutes. Add condensed milk and whip on high for about 3 minutes. The mixture will aerate and thicken. Thoroughly mix in the peach puree and lemon juice. Pour into the crust and bake for 25 minutes.

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3. Cool to room temperature, then refrigerate at least 4 hours before glazing. Glaze: 1 cup peach puree ½ cup water 1 tablespoon lemon juice 1 cup sugar 3 tablespoons cornstarch, mixed with 2 tablespoons water Bring peach puree, water, and lemon juice to a simmer. Mix in the sugar until it dissolves. Add the cornstarch slurry and simmer until it thickens a bit and is no longer cloudy. Cool to room temperature before using. It should be thick but spreadable.

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Note: Feel free to use a store-bought graham cracker crust. They are perfectly acceptable, and it will save you time and effort for this otherwise very simple pie.

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2. Peel the skin off the peaches with your hands. Remove and discard the pit. 3. Place the peach flesh in a blender or food processor and add 1 teaspoon lemon juice per peach. Blend until smooth.

1876 N. Broad St., Fuquay, NC 984-265-2101 admin@periandpause.com

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Sweet Potato Cake with Cream Cheese Icing From Diane Kinlaw

1 box yellow cake mix 1 cup mashed sweet potatoes 4 eggs ½ cup vegetable oil ¾ cup sugar ½ teaspoon of cinnamon 1 teaspoon vanilla ¼ cup water 1. Preheat the oven to 350 degrees. 2. Mix everything together with a stand or hand mixer for approximately 2 minutes. Some lumps of sweet potato will remain.

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3. Pour into a greased and floured Bundt pan. 4. Bake for 45 minutes (or maybe a little less depending on your oven). Set aside to cool. 5. Once cooled, drizzle with cream cheese icing. Cream cheese icing: 4 ounces cream cheese, room temperature ½ stick butter, room temperature 1 cup powdered sugar 1 teaspoon vanilla 2 tablespoons milk

1. Combine butter and cream cheese and beat together until creamy and smooth. 2. Sift the powdered sugar into the bowl, then beat slowly until there are no lumps. 3. Add the vanilla and a pinch of salt if desired. Mix until incorporated. If you want a runnier glaze, add 1–2 tablespoons of milk to reach desired consistency.

Warm Apple Spice Cake Makes 12 servings From Lucky 32 Southern Kitchen

A modern cafe experience. Specialty roasts, artisan bites, and a space to connect. 370 S Walker Street Suite 123, Cary

3 cups tart apples, like Granny Smith 3 cups flour 1 ½ teaspoons baking soda 1 teaspoon ground cinnamon ½ teaspoon salt ¼ teaspoon ground nutmeg 1 stick butter, unsalted ½ cup vegetable oil 2 cups granulated sugar 3 eggs 2 teaspoons vanilla extract 1. Preheat oven to 350 degrees. Grease a 9x13-inch pan or spray with cooking spray. 2. Peel, core, and dice apples into 1-inch pieces; set aside. 3. In a large mixing bowl, add flour, baking soda, cinnamon, salt, and nutmeg. Whisk together.

4. Place butter, oil, and sugar in bowl of an electric mixer. Using paddle attachment, mix on low speed until just blended. Turn speed to high and continue mixing until thoroughly combined. Add eggs one at a time, beating well after each addition. Add vanilla and beat on high speed 3–4 minutes, until light and fluffy. 5. Turn mixer back to medium speed and gradually add dry ingredients until just combined. Fold in apples. 6. Spread batter into prepared pan. Bake for 40–50 minutes, until golden brown and toothpick comes out clean. 7. When cake has cooled, slice and serve with a scoop of vanilla ice cream.

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No-Bake Chocolate Peanut Butter Energy Bites Makes 15 servings From the National Honey Board

1/2 cup peanuts, finely chopped 1 1/2 cup old-fashioned oats, divided 1/3 cup flax seeds 1/2 cup almond flour 3 tablespoons unsweetened cocoa 2 tablespoons peanut butter powder 2/3 cup mini chocolate chips, divided 1/2 cup peanut butter 1/3 cup plus 1 tablespoon honey 2 tablespoons almond or soy milk 1. Line a sheet pan with parchment or wax paper. 2. In a food processor, combine 1 cup of the oats, flax seed, almond flour, cocoa, peanut butter powder, and 1/3 cup of the chocolate chips. Pulse several times until it resembles coarse meal.

Peanut Butter Coconut Energy Bites Makes about 2 dozen bites

3. Add the peanut butter, honey, and almond milk to the oat mixture and process until the mixture comes together. 4. Transfer the oat mixture to a large bowl and mix in the remaining oats and chocolate chips — your hands work best for this! 5. Scoop out 1-inch clusters of the mixture and roll into balls with your hands. Then dip the bites in the finely chopped peanuts. Place each ball on the sheet pan. Chill in the refrigerator until the bites are set. Store in an airtight container for up to a week in the refrigerator, or freeze for longer storage. Note: You can substitute the peanuts, peanut butter powder, and peanut butter for almonds, additional almond flour, and almond butter.

1/2 cup plus 2 tablespoons sweetened flaked coconut, divided 1 cup natural peanut butter 1/3 cup honey 1 teaspoon unsweetened cocoa 1/4 teaspoon cinnamon 2/3 cup raisins 1. Line a sheet pan with parchment or wax paper. Place 2 tablespoons coconut in a small bowl: set aside. 2. In a medium bowl, mix 1/2 cup coconut, peanut butter, honey, cocoa, cinnamon, and raisins. 3. Scoop out 1-inch portions of the mixture and form into balls with your hands. Roll the bites in the reserved coconut and place on the sheet pan. 4. Chill in the refrigerator until the bites are set. Store in an airtight container for up to a week in the refrigerator, or freeze for longer storage. 93

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Lemon-Berry Trifle Pictured opposite From Sheila Carver

2 1/2 cups cold milk 2 packages (3.4 ounces each) lemon flavored instant pudding 2 cups thawed whipped topping, divided 1 pint fresh strawberries, sliced 1 lemon pound cake, sliced and cubed Microwave Lemon Curd 1. Cut pound cake into cubes. Slice strawberries. 2. Combine the pudding mix and milk in a mixing bowl. Mix until blended, scraping the sides of the bowl several times until thoroughly mixed. Fold in 1 1/2 cups of whipped topping, reserving 1/2 cup. 3. To assemble the trifle, place cubed pound cake on the bottom of a trifle dish or bowl, add a layer of pudding mix, then a layer of strawberries. If desired, place strawberries with the cut side facing the sides of the bowl for beautiful presentation. Repeat the layers one more time and top with remaining whipped topping.

Microwave Lemon Curd: 1 cup sugar ½ cup lemon juice 2 egg yolks 3 large eggs ½ cup salted butter, cut into cubes zest from 2 lemons, finely grated 1. In a large microwave-safe bowl, whisk together the sugar, lemon juice, egg yolks, and eggs. Add butter cubes. Microwave on high power for 45 seconds. Remove and stir vigorously with a whisk.

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2. Continue to cook 45-second intervals, stirring after each interval. It will take 4–7 minutes, depending on the power of your microwave. Lemon curd is done cooking when it coats the back of a metal spoon and reaches 175 degrees on an instant thermometer. 3. Remove from the microwave and whisk well. Add lemon zest and stir. Allow the curd to cool to room temperature. It will thicken as it cools. Cover and store in the refrigerator.

4. Drizzle with Microwave Lemon Curd. Store in the refrigerator.

Vanilla Crazy Cake Makes one 8-inch square cake or one 8-inch round cake From Bakewise by Shirley O. Corriher

1 ¾ cups spooned and leveled unbleached all-purpose flour 1 cup sugar 1 ½ teaspoons baking powder ½ teaspoon salt 1 teaspoon white vinegar 2 teaspoons vanilla extract ½ cup canola oil 1 cup cold water 1. Preheat the oven to 350 degrees. Grease an 8-inch square cake pan. 2. Sift the flour, sugar, baking powder, and salt into a medium-sized bowl.

3. Poke two small holes and one large hole in the dry ingredients with the handle of a spoon. Spoon the vinegar into one small hole and the vanilla into the other small hole. Pour the oil into the large hole. If it overflows, it is okay. Pour the cold water over the top and stir well until smooth. 4. Pour mixture into a greased baking pan and bake until a toothpick inserted in the center comes out moist, about 30 minutes. Let the cake cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.

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Gingerbread Spice Cupcakes Makes 12 cupcakes From Gina Pettaris

1 3/4 cup flour 1 teaspoon baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt 1 tablespoon ground ginger 2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 cup (1/2 stick) unsalted butter, melted 3/4 cup packed dark brown sugar 2 large eggs 4 tablespoons molasses 3/4 cup water 1. Preheat oven to 350 degrees. 2. Sift flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves into medium bowl. 3. In a large bowl, whisk together melted butter, brown sugar, eggs, and molasses until blended. 4. Using a spoon, mix in one-third of the flour, then half the water. Add another third of the flour and mix, following with remaining water and remaining flour. Mix until batter is smooth. 5. Dispense batter evenly into lined muffin tins. Bake 18 minutes. Cool completely and top with vanilla cream cheese frosting.

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Vanilla cream cheese frosting: 8 ounces cream cheese 1 stick unsalted butter, room temperature 2 cups confectioners’ sugar, sifted 1 teaspoon pure vanilla extract

1. Place cream cheese in the bowl of an electric mixer. Using the paddle attachment, beat on medium speed until smooth. Add butter and beat until fluffy. 2. Reduce speed to low; gradually add sugar and vanilla and continue beating until light and fluffy, approximately 5 minutes.

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