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Makes about 1 1/2 cups whipped cream, enough to serve with a standard-size pie.
Ingredients
- 12 oz or larger glass jar with tight-fitting lid, chilled
- 1 cup (227g) very cold heavy cream (a.k.a, whipping cream)
- 3 Tbsp (21g) confectioners’ sugar
- 1 tsp pure vanilla extract, or flavoring of your choice (Grand Marniere is very nice)
Serves 1
Cocktail Ingredients
- 2 oz. vodka
- 1 oz. fermented ginger* or ginger beer
- ½ oz. fresh lime juice + 1 lime wedge
- Ice
Fermented Ginger Ingredients*
- 1 cup fresh ginger, peeled and grated
- 1 cup water
- 1 cup sugar
Makes one 9-inch round tart
Serves 8 to 12
Ingredients
For the crust and topping
- 375 g (3 cups) gluten-free 1:1 flour OR regular all-purpose flour
- 200 g (½ cup) granulated sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 230g (1 cup; 2 sticks) unsalted butter, cold and cubed
- 1 large egg
- 60ml (1/4 cup) whole milk
- 2 tsp pure vanilla extract
- 30 g (1/3 cup) slivered almonds, optional
- (TKg) (1/4 cup) coarse demerara or turbinado sugar
For the cranberry filling
- 4 cups fresh or frozen cranberries
- 1/2 cup firmly packed dark brown sugar
- Finely grated zest and chopped segments of 2 mandarins
- 2 Tbsp pure maple syrup
- 1 Tbsp tapioca or arrowroot powder
- 1 tsp pure vanilla extract
- ½ tsp ground cinnamon
- ½ tsp sea salt
Serves 1
Cocktail Ingredients
- ½ cup homemade berry syrup*
- 2 oz vodka
- ½ oz (1 Tbsp.) juice from an orange and a 2-inch long strip of its peel
- 2 cups ice
- 1 Maraschino cherry
Berry Simple Syrup Ingredients*
- 1 cup fresh berries (any combo of strawberries, blueberries, or raspberries)
- 1 cup sugar
- 1 sprig of fresh thyme
Serves 3
Ingredients
- 1 six-inch-long piece of marrow bone (to yield about 3 Tbsp roasted marrow)
- 1 lb ground beef
- 2 Tbsp canola oil
- ¼ cup chopped yellow onion
- ½ cup mayonnaise
- ¼ cup ketchup
- 2 Tbsp Dijon mustard
- ¼ cup diced dill pickle
- 6 slices cheddar cheese
- 6 burger buns, toasted
- salt and freshly ground black pepper to taste
- 6 leaves of iceberg lettuce, torn into large pieces
Romel's Tips
- Make sure you don’t render all the fat from the bone marrow. You just want to roast it until it’s nice and brown.
- Add the fat that has rendered from the bone marrow to the ground beef, but wait until it’s room temperature to do so.
- Use a cast iron pan for this recipe. The crust that forms on the burger with cast iron is truly amazing.