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Ingredients: 20 ounces white chocolate, tempered 1/2 cup  dried rose petals or rose buds 1/2 cups  roasted pistachios, roughly chopped 3/4 cup  freeze dried strawberries, lightly crushed 1 tsp pink sea salt Method: Line a large baking sheet pan with parchment paper or a Silpat. Pour tempered white chocolate onto prepared baking sheet. Using an offset spatula, quickly spread out chocolate into a thin and even layer. Immediately sprinkle on rose petals, pistachios, strawberries, and pink sea salt evenly over the entire surface. Gently press toppings into the chocolate. Let chocolate bark set completely. Transfer bark onto a large cutting board. Heat the blade of a sharp chef knife under running hot water, wipe off wet blade with a kitchen towel, and cut bark into 2×2-inch strips to create individual squares. Reheat and clean off knife blade between each cut in order to keep square edges clean. If preferred, skip the squares and break apart bark with clean hands into small to medium sized pieces. Store white chocolate bark in an airtight container, at room temperature, for up to 2 weeks. To Temper your chocolate: Set aside a small handful of chocolate. Place remaining chocolate in a heat-proof bowl and set over a pot of 1-inch simmering water (double-boiler). Stir occasionally until approximately two-thirds or 80% of the chocolate has melted. Remove bowl from pot and wipe off excess water from the bottom of the bowl. Do not allow any water to touch the chocolate or it’ll seize. Stir the chocolate to incorporate the unmelted chocolate. The unmelted chocolate will cool down the melted chocolate to the proper temperature zone (providing it with the stable cocoa butter crystals that are needed for tempered chocolate). Once all the unmelted pieces are gone, test the chocolate temper by swiping a finger of the chocolate onto a cool surface (known as “the finger-test”). If it dries quickly, snaps & breaks when broken, and has no big visible streaks then it’s ready to use and in temper. To confirm that it’s in temper, use a kitchen thermometer to make sure it’s the ideal temperature. Use the following ideal temperatures: Dark Chocolate: 90F – 92F (32C – 33C) Milk Chocolate: 84F – 86F (29C – 30C) White Chocolate: 82F – 84F (28C – 29C)

Ingredients: 10 lemons 1 (750-ml) bottle vodka 3 1/2 cups water 2 1/2 cups sugar Method: Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature. Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.

Ingredients: 2 Cups Whole Whipping Cream 2 Quarts Ice Water Salt, Seasonings, or Herbs to Taste (optional) Method: Optional: 1/2 hour before beginning, remove Whole Whipping Cream from fridge and let sit on kitchen counter to speed up the separation process. In your Stand Mixer, pour whipping cream into mixing bowl. Using the Wire Whisk/Whip Attachment, and Splash Guard (if you have one), begin mixing the Cream.  Start on Speed 1 and work your way up to 10.  You may need to hold a kitchen towel over the openings to prevent excess splashing. In approximately 3 minutes you will notice the butter fat separating from the buttermilk.  Once the butter fat coagulates and sticks to the whisk, you can drain off the buttermilk into a mason jar for later use. Pour approximately 2 cups of your ice water over the butter, into the mixer, and rinse the remaining buttermilk out of the butter by running mixer on medium speed.  Be sure to use your kitchen towel to cover up any open areas to avoid splashing. Once again, drain the excess water at the bottom of the mixing bowl – this time draining it in the sink. (there is no more usable buttermilk from this point on). Repeat the cold water rinse (3-5 times), until water is clear after mixing. Drain any remaining water into sink. Using your spatula, loosen the butter from the whisk and press butter fat onto the side of the mixing bowl to remove any excess water.

Ingredients: 3 cups packed fresh basil leaves ½ cup nutritional yeast 3 cloves garlic 1/2 cup olive oil 1/4 cup hemp seed 1/2 cup chopped fresh parsley (optional) Method: Combine basil, garlic powder, nutritional yeast, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste.

Ingredients: about 3/4 cup cookie crumbs of your choice about 1/3 cup plus 1 tablespoon water 2 tablespoons corn syrup ½ cup refined coconut oil, at room temperature Method: Combine cookie crumbs, water and corn syrup in a medium saucepan. Cook over medium heat, whisking constantly, until crumbs have dissolved and mixture feels smooth between your fingertips, about 90 seconds. Remove from heat and transfer to a food processor bowl, letting cool for 5 minutes. Add solid coconut oil and process until smooth. Transfer to a glass jar (the cookie butter will readily absorb odors from used plastic containers) and refrigerate to re-solidify the coconut oil, about 2 hours. From there, store and serve at cool room temperature as a spread or dessert topping.

Ingredients: 8 ounces bag fresh berries 6 ounces frozen berries 1 cup cabernet sauvignon 1 cup granulated sugar 1 tablespoon cinnamon 1 teaspoon ground cloves Method: Combine all ingredients in a large pot and bring to a rolling boil, stirring intermittently. Make sure pot has room for sauce to at least triple in volume. The juices from the berries release and as the mixture boils rapidly, it will foam and a too-small pot will easily overflow. Reduce heat to low and allow sauce to simmer for about 20 to 30 minutes, or until reduced and thickened slightly, and most of the cranberries have burst. Sauce will thicken more as it cools. Transfer to heat-safe jars or containers with lids. Allow sauce to cool at room temperature before refrigerating. Sauce will keep airtight in the refrigerator for at least 2 weeks. Yield:  20 ounces

Ingredients: 2.5 C. flour 2 ¼ tsp. baking powder Pinch salt 2 C. sugar 1 cup coconut oil, melted but not hot 1 C. cocoa powder, unsweetened 2.5 tsp. ancho chili powder 5 eggs 1 tsp. cherry extract Candied Cherries, 1 per cookie (approx. 50) Powdered Sugar for rolling Method: Preheat oven to 350. In a mixing bowl of a stand mixer with a paddle attachment, combine the flour, baking powder, salt, sugar, coconut oil, cocoa powder and ancho powder. Mix until combined, but do not overmix. Add the eggs, one at a time until combined.  When the eggs are all incorporated, add the cherry extract. Scoop out into rounded tablespoons and roll in powdered sugar.  Place balls evenly spaced on a  cookie sheet.  Top each cookie ball with a candied cherry and press down slightly. Bake for 12-14 minutes. Remove from oven and cool on rack.

Ingredients: ½ C. unsalted butter, softened ¾ C. brown sugar 1/3 c. molasses ½ orange zest 2 eggs 2 ¼ C. flour ½ tsp. baking soda 1 star anise, ground ¾ tsp. fresh ground cinnamon ½ tsp. ginger, ground ½ tsp. fresh ground pepper ¼ tsp. allspice, ground ¼ tsp. nutmeg, ground 1/8 tsp. cardamom, ground 1/8 tsp. clove, ground Pinch of salt Sugar for dipping Powdered sugar for dusting Method: Preheat oven to 350. In a mixer, using a paddle attachment, cream together butter, sugar, molasses, and orange zest until creamy. Add the egg and continue mixing until combined. In a separate bowl, whisk together the flour, baking soda, star anise, cinnamon, ginger, allspice, nutmeg, pepper, cardamom, clove, and salt.  Slowly add into the butter sugar mixture.  When all combined, refrigerate the dough for at least 30 minutes. Scoop out tablespoon sized balls, dip the tops in white sugar and place on a silpat lined cookie sheet.  Bake for 12-15 minutes or until the cookies are firm.  Let cool to room temperature. When the cookies are cool, dust the tops with sifted powdered sugar.

Ingredients: · 3 egg whites · 10 oz. almond meal · 10 oz. sugar · ¼ tsp. vanilla extract · 1 oz. amaretto · 2 heaping T. sugar · 2 heaping T. powdered sugar Method: 1. Preheat oven to 325. 2. Using a stand mixer, beat the whites to stiff peaks. Then fold in the almond meal, sugar, and vanilla. When combined, add the amaretto slowly to make a sticky ball consistency. 3. Using a tsp. sized scoop, scoop out balls of dough. First roll in regular sugar, then in powdered sugar. Place on a silpat lined baking sheet and bake for 15-18 minutes. For a drier cookie, bake 20-22 minutes.

Ingredients: 1 box frozen puff pastry (Pillsbury Farms), 2 sheets ¼ C. sugar 1 tsp. cinnamon ½ tsp. salt Method: Preheat the oven to 400 degrees. Mix together the sugar, cinnamon, and salt.  Sprinkle some sugar mixture on a work surface and cover it with a puff pastry sheet.  Next, sprinkle more sugar mixture evenly over the pastry sheet.  Fold in two opposite sides of the pastry sheet so that the sides meet in the center. Fold in the same sides of the puff pastry again. Fold half of the pastry sheet over the other. Cut pastry crosswise into ½ inch slices. Dip the sides of each of the pieces in sugar and place cut (sugared) side down on a parchment lined ungreased baking sheet. Bake the palmiers in the middle of the oven for 12 minutes (or until golden) and then turn over and bake 5 more minutes.  Let cool completely.

Let's be honest - Thanksgiving can get a little stressful. Yes, it's family, friends and a huge meal. But...it's family, friends and a HUGE meal! That's where we come in. We're here to offer hints, tips and suggestions on how to make the holidays less stressful and more enjoyable. Tip #1: Assign duties. This one seems simple and I know a lot of you may already do this. But also be strategic about it. Don't assign the "always late" guest the appetizers. Be flexible. Let guests bring dishes that they love - not just want is needed. We know it pushes a few boundaries, but it won't actually kill anyone if there isn't green bean casserole on the table. Tip#2: Make two lists. 1.) A basic to-do list. List it all off - what do you need to do. It will keep you on track and give you a sense of accomplishment. 2.) List your recipes. Then list all of the utensils you need to cook the recipe AND all of the utensils you need to serve them - we call this an Equipment List. It's a way that caterer's and food professionals stay on top of all of the items that they need for a event. Tip #3: Check your cookware and utensils against your equipment list. Do you have enough saucepans? Serving spoons? Stock up on disposable serving utensils. What about aluminum foil and plastic wrap? Make sure you have a roll of each of these life savers on hand. Tip #4: SIMPLIFY!! Pare it down. You don't have to do it all. You should also get a chance to enjoy the day. You don't need seven different sides and twelve pies. Replicate several veggies and starches in larger batches to make your time more efficient. Tip #5: Start planning your menu today. Nail it down and get down to business. GO!! Don't wait until the last minute. Make sure you have a plan to follow and your day will go much more smoothly. Here are a few of our favorite Thanksgiving Recipes: Appetizers: Caramelized Onion Tart with Gorgonzola & Brie Spinach Artichoke Dip Sides: Tahini & Cumin Crusted Cauliflower Roasted Butternut Squash with Apple-Quinoa Salad Desserts: Flourless Chocolate Torte with Raspberry Sauce Chocolate Bourbon Pecan Pie

Ingredients: 1 head cauliflower Sea salt and pepper, to taste 1/2 cup tahini 2 tablespoons preserved lemon juice (or 1 tablespoon fresh lemon juice) 2 tablespoons olive oil 1 cup panko ½ cup grated pecorino 2 teaspoons ground cumin Method: Preheat oven to 475 degrees. Slice cauliflower into large slices. Note:  If going for steaks, you will get approx. 2 steaks. On a plate, mix tahini, preserved lemon juice and olive oil.  On a separate plate, mix panko, pecorino, salt and pepper. Dip cauliflower into wet mixture, then dry mixture.  Place on greased baking sheet. Bake for 20-30 minutes.  Serve as it is or served over lightly dressed greens and topped with chopped preserved lemon.