Citrus Champagne Cocktail
by Jocelyn Delk Adams, Grandbaby Cakes
INGREDIENTS
1 ounce chilled pomegranate juice (2 tablespoons)
1 ounce chilled fresh orange juice (2 tablespoons)
3 ounces chilled champagne (6 tablespoons)
1 teaspoon pomegranate seeds
DIRECTIONS
Pour juice and champagne into glass, top with
pomegranate seeds to garnish.
Serendipiti
INGREDIENTS
1 oz. Calvados (apple brandy)
Fresh mint
1 oz. apple juice
Champagne
taken from Women on Fire
Doni Belau's book, Paris Cocktails
DIRECTIONS
Put apple brandy in a tumbler with the mint and muddle the
two ingredients together, slightly bruising the mint.
Add plenty of ice and then the apple juice.
TO SERVE
Top to the brim with champagne. Taste, and say Serendipiti!
Libertine
INGREDIENTS
taken from Women on Fire
Doni Belau's book, Paris Cocktails
1 oz. vodka
2 teaspoons campari
2 teaspoons simple syrup
2 teaspoons lemon juice
1 tablespoon grapefruit juice
1/2 oz. egg white
1 teaspoon of rhubarb and ginger jam
1/2 oz ruby port
DIRECTIONS
Shake all ingredients together with ice in a shaker.
Double strain and shake again without ice to emulsify the
egg white, then pour into a champagne flute and
top with 1/2 oz. Ruby Port.
INGREDIENTS
Lovebird Garlic Chicken
by Ally Phillips, Allyʼs Kitchen
Preheat oven to 425
2 1/2 to 3 lb. whole organic chicken, cut in half center breast bone
2 tsp. sea salt
1 tsp. coarse ground pepper
2 Tbl. butter, salted
2 limes, divided, one cut into about 6 round slices, one cut in half for squeezing
4 garlic cloves, smashed
3 bay leaves
2 cups chicken broth
2 tsp. peppercorns
DIRECTIONS
Rinse and pat dry with paper towels the chicken. Sprinkle on both sides the salt and
pepper. Set aside on a clean plate.
Heat a 10-12” cast iron skillet on medium high heat. When hot, melt the
butter. Put the chicken in, skin side down first. Pan sear for about 3-4 minutes. Use tongs,
and flip to the underside and sear another 3-4 minutes. Remove from heat.
Tuck the lime slices under the chicken and wings. Squeeze the juice of the
second lime on the chicken.
Put the garlic cloves and bay leaves on the chicken. Add the chicken broth around it.
Sprinkle on the peppercorns.
Use heavy foil and cover the skillet well. Roast in a preheated 425 oven about 50-60
minutes (internal temperature 165). Remove. Leave covered and cool about 15 minutes.
Ready to serve.
Cumin Coriander Salad
INGREDIENTS
1 package (9.6 oz.) Dole Chopped Salad
3 cups corn, fresh, cooked and cut from cob
1 cup cucumber, diced
1 tsp. cumin seeds
1 tsp. coriander seeds
1 tsp. sea salt
1 tsp. coarse ground pepper
1 large lime, juice
4 Tbl. extra virgin olive oil
1 tsp. whole peppercorns
by Ally Phillips, Allyʼs Kitchen
INSTRUCTIONS
Combine the chopped salad, fresh corn cut off the cob (thatʼs been cooked) and
cucumbers in a large mixing bowl.
Add the cumin and coriander seeds, salt, and pepper. Toss and blend with your
hands.
Squeeze the lime juice on the mixture. Drizzle on the olive oil. Toss and blend.
Top with the whole peppercorns. Refrigerate about an hour before serving.
Brown Sugar Pound Cake
INGREDIENTS
by Jocelyn Delk Adams, Grandbaby Cakes
FOR CAKE
1 1/2 cups unsalted butter, room temperature
2 cups light brown sugar, packed
1 cup granulated sugar
FOR THE GLAZE
1 teaspoon salt
5 tablespoons unsalted butter, melted
5 large eggs
1 cup confectionerʼs sugar
3 cups all-purpose flour, sifted
2 tablespoons milk
1 cup sour cream, room temperature
1 tablespoon pure vanilla extract
INSTRUCTIONS
FOR THE CAKE:
Preheat your oven to 325 degrees and prepare your 10 cup bundt pan with
shortening and flour or non-stick baking spray. In your mixer bowl, cream
together butter, both sugars and salt on high speed until light and fluffy for 5
minutes. Next add in eggs, one at a time, and mix until well incorporated. Slow
mixer to lowest speed and carefully add in flour then add in sour cream and
extract and cream until just combined.
Pour cake batter into bundt pan and bake for 60-70 minutes or until a toothpick
inserted into the center comes out moist but mostly clean. Cool cake for 10
minutes then invert cake onto cooling rack and cool until room temperature.
FOR THE GLAZE:
Whisk together melted butter, confectionerʼs sugar and milk.
Drizzle glaze over cooled cake and serve.
INGREDIENTS
Apple Tart
Preheat oven to 350
Makes: One 9 ½ x 13 sheet cake pan
by Ally Phillips, Allyʼs Kitchen
1 box puff pastry (6 pieces), room temperature
3 Tbl. butter, salted and room temperature
1/2 cup sugar, divided
4 large apples, honey crisp or pink lady, sliced into thin wedges, peel on
¼ cup lemon juice
3 eggs, divided
1/3 cup heavy cream
1/3 cup milk, 2%
¼ cup fig jam
1 tsp. allspice
1 Tbl. turbinado sugar
DIRECTIONS
Grease the sheet cake pan well. Take 5 pieces of the pastry and pat into the bottom
of the pan. Let about 2+” lap over the edges. Slather the butter on the pastry in the
pan. Sprinkle with one-fourth cup
of sugar.
Put the apple wedges in a bowl. Toss in the lemon juice. Layer into three rows in
the pan. Sprinkle on one-fourth cup of the sugar.
In a small bowl (or 2-cup measuring cup), whisk together well two eggs, cream,
milk, fig jam and
allspice. Pour on the apples.
Cut the remaining piece of puff pastry into five long pieces (about ½ to 1 inch
strips). Lay across top of the apples tucking in the end pieces and then pinching
together the strips making a rippled effect.
Brush the crust with the white of the remaining egg (itʼs ok if you get some of the
yolk in there). Then sprinkle the crust with the turbinado sugar.
Bake in a preheated 350 oven for 35 minutes. Remove and let cool.