Courtesy of Hotel Napoleon
1.25 oz. tequila
3 oz. Sweet and Sour
1/4 oz. Prickly Pear Syrup
Splash of Club Soda to float the top.
Garnish with orange slice and raspberries.
Courtesy of the Chancellor's House
3 lime wedges
2 cucumber slices
.5 oz simple syrup
1.5 ounces Hendrick’s Gin
.5 oz soda water
Muddle cucumber, lime juice, and simple syrup.
Add ice, then shake. Strain into a martini glass. Top with soda water.
Add a sugar cube. Garnish with lime and cucumber wedge.Read More
Makes 1 (9-inch) cheesecake
2 cups firmly packed vanilla wafer crumbs
1⁄3 cup sugar
6 tablespoons butter, melted
1 large egg white, lightly beaten
4 (8-ounce) packages cream cheese, softened
1 1⁄2 cups plus 1⁄4 cup sugar, divided
6 large egg yolks
2 tablespoons all-purpose flour
1 cup sour cream
Garnish: sugared fresh raspberries
Preheat oven to 300°.
For crust: In a small bowl, combine vanilla wafer crumbs, 1⁄3 cup sugar, melted butter, and egg white, stirring to combine well. Press firmly on bottom and up sides of a 9 1⁄2-inch springform pan. Bake for 8 minutes; set aside to let cool.
For filling: In a large bowl, beat cream cheese and 1 1⁄2 cups sugar with a mixer at medium speed until fluffy. Beat in egg yolks, one at a time, beating well after each addition. Add flour, beating just until combined. Stir in sour cream. Spoon batter into prepared crust. Bake for 1 hour and 15 minutes; turn oven off. Leave in oven with door closed for 4 hours. Remove cheesecake from oven. Gently run a knife around edge of pan to release sides. Let cool completely in pan. Cover, and refrigerate for 8 hours.
Evenly sprinkle remaining 1⁄4 cup sugar on top of cheesecake. Caramelize sugar with kitchen torch until sugar is melted. Remove sides of pan to serve. Garnish with sugared fresh raspberries, if desired.Read More
Makes 8 Servings
In a medium bowl, combine pumpkin, 1⁄2 container whipped topping, 1⁄2 cup confectioners’ sugar, pumpkin pie spice, cinnamon, and salt. Beat with a mixer at medium speed until well combined; set aside.
In a medium bowl, combine cream cheese, remaining 1⁄2 container whipped topping, remaining 1⁄2 cup confectioners’ sugar, and vanilla extract. Beat with a mixer at medium speed until smooth.
In small glasses, layer cream cheese mixture, gingersnap cookie crumbs, and pumpkin mixture. Garnish with whipped cream, pumpkin pie spice, and gingersnaps, if desired.
Makes 1 1/2 Quarts
In a Dutch oven, cook bacon over medium heat until crisp. Remove bacon, and set aside. Add onion to Dutch oven and cook until tender, about 10 minutes. Add garlic, and cook for 1 minute. Add broth, sage, potatoes, and curry; cover, and cook until potatoes are tender, 20 to 25 minutes. Remove from heat, and let cool for 30 minutes. Puree potatoes with an immersion blender, or in 3 batches with a regular blender. Return to heat, and add salt and pepper to taste. Garnish with bacon and sage, if desired.
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