Challah Bread 𝜗ৎ

 ♡ Challah Bread ♡

Challah Bread Ingredients...

2 Tablespoons Instant Yeast, 2 Cups Warm Water, 6 Cups All Purpose Flour, 2 Tablespoons Salt, 3 Tablespoons Honey, 3 Beaten Eggs, 1 Egg Yolk, Melted Butter, Poppy Seeds or Dried Onion (Topping)

In a large bowl, stir yeast into the water, and let the mixture stand until a creamy layer forms on top, about 10 minutes. Stir in honey and salt until dissolved, and then add beaten eggs. Mix in the flour, a cupful at a time, until the dough is sticky. Sprinkle the dough with flour and knead until smooth and elastic. Form the dough into a compact round shape, and place into an oiled bowl. Cover the bowl with a damp cloth, and let rise in a warm area until doubled in size- 1-2 hours. Punch down the dough, and cut into 3 equal-sized pieces. Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long- fatter in the middle and thinner at the ends. 

Pinch 3 ropes together at the top and braid them. Place the braided loaf on a baking sheet lined with parchment paper, and brush the top with beaten egg yolk and melted butter (quarter of the stick.)

Preheat oven to 350F. Bake challah in the preheated oven until the top browns to a rich golden color and the loaf sounds hollow when tapped with a spoon- around 30-35 minutes.

Blackened Swordfish with Roasted Corn Avocado Relish & Rice 𝜗ৎ

♡ Blackened Swordfish with Roasted Corn Avocado Relish & Rice ♡

Swordfish Ingredients... Swordfish Steaks, Olive Oil, Smoked Paprika, Garlic Powder, Onion Powder, Dried Thyme, Cayenne Pepper, Salt, Pepper

Roasted Corn & Avocado Relish Ingredients.. 3 Ears Fresh Corn, Olive Oil, 2 Avocados (diced), Red Onion (diced), 1 Jalapeno (finely diced), Cilantro (chopped), Juice of 1 Lime, Salt, Pepper

Cilantro Lime Rice Ingredients... 1 Cup Long-Grain White Rice, 2 Cups of Vegetable Broth, 2 Tablespoons Butter, Juice of 1/2 Lime, Cilantro (chopped)

Cook the rice per packaging instructions- once finish, fluff with a fork and add butter, lime juice, salt, and cilantro. Heat your oven to 425F and toss your corn in olive oil and salt- let roast for 15-20 minutes until lightly charred. Let your corn cool slightly- mix with diced avocado, onion, jalapeno, cilantro, lime juice, salt, and pepper for your roasted corn and avocado relish. Pat your swordfish dry and brush with olive oil. Mix all your blackening seasonings together and coat both sides of the swordfish generously. Heat a cast-iron skillet over medium-high heat and cook the fish for 3-5 minutes per side- or until the exterior is deeply browned and the center has been cooked through.

Blueberry-Basil Lemonade 𝜗ৎ

♡ Blueberry-Basil Lemonade ♡

Blueberry-Basil Lemonade Ingredients...

1 1/2 Cups Fresh Blueberries, 3/4 Cup Granulated Sugar +1 Cup Sugar, 3/4 Cup + 4 Cups Water, 8 Fresh Basil Leaves, 1 Cup Lemon Juice (5-6 Lemons), 4 Cups Cold Water, Ice 

In a pot, bring 1 cup of sugar and 1 cup of water to boil. Stir until fully dissolved and let sit until cool. In a pitcher- pour in ice, 4 cups cold water, and 1 cup lemon juice. In a saucepan- combine blueberries, 3/4 cup of sugar, 3/4 cup of water, and basil leaves. Bring to a gentle simmer over medium heat for 8-10 minutes until the blueberries burst. Strain through a fine-mesh sleeve and add to your pitcher. Mix and enjoy!

Michigan Cherry Lemonade 𝜗ৎ

♡ Michigan Cherry Lemonade ♡

Cherry Lemonade Ingredients...

1 Cup Michigan Cherry or any Tart Cherry Juice, 1 Cup Lemon Juice (5-6 Lemons), 1 Cup Granulated Sugar, 4 Cups Cold Water, 2 Cups Ice, Fresh Mint

In a pot, bring 1 cup of sugar and 1 cup of water to boil. Stir until fully dissolved and let sit until cool. In a pitcher- pour in ice, 4 cups cold water, and 1 cup lemon juice. Add the simple syrup you just made and 1 cup cherry juice. Finish with fresh mint. Stir and refrigerate for 30 minutes. Too tart? Add more sugar. Too sweet? more lemon.

Raspberry-Basil Mocktail 𝜗ৎ

♡ Raspberry-Basil Mocktail ♡

Raspberry-Basil Mocktail Ingredients...

Raspberries, Fresh Basil, 1 Lemon, and Glasrose Elderflower & Yuzu Verjus

Rim glass with lemon and sugar. Muddle together raspberries and basil- then strain into your glass with ice. Top off with Glasrose verjus and a slice of lemon.

Pink Beetroot Rigatoni 𝜗ৎ

 ♡ Pink Beetroot Rigatoni ♡

Pink Rigatoni Ingredients...

12oz Rigatoni Pasta, 2 Medium Beets (roasted or boiled until tender), 3 Garlic Cloves (minced), 1/2 Cup Heavy Cream, 1/2 Cup Parmesan (grated), 1 Teaspoon Lemon Juice, Salt, Pepper, Red Pepper Flakes, Fresh Basil, Shredded Mozzarella

Serve with garlic bread or greens!

Roast beets at 400F for 45-60 minutes or until fork-tender. peel and roughly chop. Cook your rigatoni to al dente- reserve 1/2 cup of pasta water before draining. In a blender- blend beets with heavy cream, parmesan, pasta water, and lemon juice. Transfer sauce into a saucepan with olive oil on medium heat. Add in salt, pepper, minced garlic, and red pepper to taste. Toss in your cooked pasta and plate. Top with shredded mozzarella and fresh basil. Serve with garlic bread and/or greens.

Pumpkin Baked Brie 𝜗ৎ

♡ Pumpkin Baked Brie ♡

Pumpkin Baked Brie Ingredients...

1 Sheet of Puff Pastry (thawed), 1 Whole Brie, Pumpkin Butter or Jam, Egg Whites, Fresh Rosemary, Bakers Twine

Eat with sliced and toasted Baguette or Water Crackers!

Preheat your oven to 375F and layout your thawed puff pastry sheet. Spread a generous circle of pumpkin butter or jam in the center of the dough, and place your round of brie on top. Trim any extra puff pastry dough and fold the pastry tightly over the brie. Tie bakers twine around the brie- I cut 4 strings of twine- to form the pumpkin shape. Brush egg whites on top of your brie pastry and place onto a parchment lined baking tray. Bake in the oven for 20-25 minutes or until pastry is golden. Garnish with fresh rosemary to create the stem and serve with toasted baguette or water crackers.