England Clam Chowder

Ingredients:

• 1/2 cup butter
• 1 1/2 large onion, chopped
• 6 slices of bacon, diced
• 3/4 cup all-purpose flour
• 3 cans of clams
• 4 cans of chicken broth
• 1 pound white boiling potatoes, chopped
• 3 cups half-and-half cream
• salt and pepper

Directions:

1. Melt butter in a stock pot over medium heat. Add chopped onions and diced bacon then saute until clear. Stir in flour and cook over low heat, stirring frequently for 4 minutes. Set aside to cool.
2. In a separate pot, bring clams and chicken broth to a boil. Reduce heat and simmer for 15 minutes.
3. In a small saucepan, cover potatoes with water. Bring to a boil and cook until potatoes are tender which is about 15 minutes. Drain and set aside.
4. Pour hot clam stock into butter and flour mixture and stir constantly. Bring to a boil, reduce heat, and add cooked potatoes. Add half-and-half. Season with salt and pepper. Heat through but do not boil.

Candied Walnuts

Ingredients:

• 1 pound walnut halves
• 1 cup sugar
• 2 teaspoons ground cinnamon
• 1/4 sea salt
• 6 tablespoons milk
• 1 teaspoon vanilla extract



Directions:

1. Preheat oven to 350º. Spread walnuts over a baking sheet. Roast for approximately 8 to 10 minutes or until walnuts start to turn brown.
2. Stir sugar, cinnamon, sea salt, and milk together in a medium saucepan. Cook over medium-high heat for 8 minutes.  Remove from heat and stir in vanilla immediately.
3. Combine walnuts with the syrup mixture. Stir and coat very well. Spoon nuts onto a sheet of waxed paper and separate nuts with a fork. Store in an airtight container after walnuts are completely cool.

Truffle Salmon

Ingredients:

• 2 salmon fillets
• 1 teaspoon garlic salt
• 4 teaspoons of truffle oil
• 1 teaspoon minced garlic
• 1 pinch ground cayenne pepper
• 2 teaspoon chopped fresh cilantro
• 1/2 lemon, juiced

Directions:

1. Preheat oven to 400 degrees.
2. Place salmon fillets in foil paper. Season with garlic salt, garlic, and cayenne pepper. Rub truffle oil on both sides of the salmon fillets.
3. Bake for 7-15 minutes depending on the fillets’ thickness.

Lemon Bars

Crust:

• 7 tablespoons unsalted butter, melted
• 
2 tablespoons sugar

• ¾ teaspoon vanilla

• ¼ teaspoon salt

• 1 cup unbleached all-purpose flour

Topping:

• 1 cup plus 2 tablespoons sugar

• 3 tablespoons unbleached all-purpose flour

• 3 large eggs
• 
1 ½ teaspoons finely grated lemon zest
• 
½ cup fresh lemon juice
• 
2 to 3 tablespoons powdered sugar, for dusting (optional)

Directions:
1. Preheat the oven to 350°. Line a heavy 8-inch square metal baking pan with foil.
2. Make the crust: In a medium bowl, combine the melted butter with the sugar, vanilla and salt. Add the flour and mix just until incorporated. Press the dough evenly over the bottom of the pan. Bake in the bottom third of the oven until the crust is well browned at the edges and golden brown in the center, about 25 minutes.
3. Meanwhile, make the topping: In a medium bowl, whisk the sugar and flour to mix. Whisk in the eggs until blended, then whisk in the lemon zest and juice.
4. Turn the oven down to 300°. Carefully slide the rack with the pan out and pour the filling onto the hot crust. Bake for 20 to 25 minutes longer, until the topping is puffed at the edge and no longer jiggles in the center. Transfer the pan to a rack and let cool completely then cut into bars/dust with powdered sugar.

Thai iced tea cake with condensed milk buttercream

Cupcakes:

• 2 cups whole milk
• 1/4 cup condensed milk
• 3/4 cup Thai iced tea mix (see note, below)
• 2 3/4 cups cake flour (unsifted)
• 2 1/2 tsp. baking powder
• 3/4 tsp. salt
• 16 Tbsp. (2 sticks) butter, room temperature
• 1 3/4 cups sugar
• 4 eggs, room temperature
• 1 Tbsp. vanilla
• One batch condensed milk buttercream, recipe below

1. Preheat oven to 350F. For cupcakes, grease and flour or line with paper liners 24 cups in muffin pans. For cakes, grease and flour two 8- or 9-inch round pans or one 9×13-inch rectangular pan and line the bottom with parchment paper.
2. Whisk together the milk and 1/4 cup condensed milk in a medium pot. Heat over medium or medium-high heat until scalded – steaming with bubbles forming around the edge – stirring occasionally. Add the tea mix, remove from heat, cover, and let sit 10 minutes. Pour through a sieve, coffee filter, or tea screen to strain out the tea. Let the mixture cool to somewhere between room temperature, using the refrigerator or freezer to cool down quickly if necessary.
3. Whisk together the flour, baking powder, and salt in a large bowl. Set aside.
4. Using an electric mixer on medium speed, cream together the butter and sugar until light and fluffy (4-6 minutes). Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Beat in the vanilla. Scrape down the beaters and the sides of the bowl as needed.
5. Reduce speed to low and beat in one-third of the flour mixture. As soon as the flour is almost incorporated, add half the milk mixture. Repeat with a second third of the flour mixture, the rest of the milk, then the rest of the flour, making sure not to overmix after each addition.
6. Use a rubber spatula to give the batter a final stir, scraping along the bottom and sides of the bowl to make sure all lumps are incorporated and that there are no pockets of dry ingredients hiding in the batter.
7. Pour the batter into the prepared pan(s), filling cupcake cups about 3/4 full. Bake 20-30 minutes (shorter end for cupcakes and rounds, longer end for sheet cake), rotating pans halfway through baking. When done, the middle of the cake will spring back when lightly pressed with a fingertip and a toothpick or wooden skewer inserted into the center of the cake should come back with a few crumbs attached.
8. Let the cakes cool in the pans on wire racks for 10 minutes. For cupcakes, remove each one and let cool on wire racks until completely cool. For cakes, run a small, sharp knife around the edge to loosen the cake from the pan, then flip onto wire racks. Remove the parchment paper and flip upright. Let cool on wire racks until completely cool. Frost!






Condensed milk buttercream Frosting

• 2 cups (4 sticks) butter, room temperature
• 1 1/2 cups condensed milk
• 1 2/3 cups powdered sugar, sifted or whisked to remove lumps
• 2 tsp. vanilla

1. Beat butter with an electric mixer until completely smooth, about 1-2 minutes. With the mixer on low, pour in the condensed milk. With the mixer on low, add the powdered sugar in a few batches. Add vanilla. Beat until completely incorporated.

Guacamole

Ingredients:

• 3 Avocados- peeled, pitted, and mashed
• 2 lime, juiced
• 1 teaaspoon salt
• 2 roma tomatoes, diced
• 1 teaspoon minced garlic
• 1 pinch ground cayenne pepper
• 2 teaspoon chopped fresh cilantro

Directions:
1. In a medium bowl, mash together the avocados and lime juice. Mix in cilantro, tomatoes, and garlic. Season with salt and cayenne pepper. Refrigerate 1 hour before serving.

Avocado Fruit Salad

Ingredients:
Avocado cubes
Peeled pink grapefruit segments
Raspberries or blackberries
Walnuts
Honey

Directions:
1. Combine all ingredients in a bowl. Refrigerate for 1-2 hours. Drizzle with honey before serving.

Egg Pudding

Ingredients:

• 5 eggs
• 2 cups of milk
• 5 tbsp of sugar
• 5 tbsp of sugar for caramel topping
• 2 tsp of vanilla extract


Directions:

1. Beat eggs and sugar together. Add milk and vanilla extract.
2. Cook 5 tbsp of sugar until it turns to a caramel color. Transfer into a ramekin or baking dish then add the egg mixture on top.
3. Prepare a baking pan and fill 2/3 of the pan with water. Place ramekin in the center of the pan.
4. Bake at 250º for 25 mins.

Sweet Porridge (Ba Bao Zhou)

Ingredients:

• 1 1/2 cup Mogami blended rice
• 1/2 cup Barley
• 1/4 cup black bean
• 1/3 cup red or green bean
• 20 pcs Lotus Heart
• 1 small packet of Ginkgo nuts
• 3/4 cup Mogami sweet rice
• 1/3 cup Millet
• 1/3 cup Lycium (枸杞子)
• 10 pcs of Dates

Directions:

1. Bring a pot of water to broil then add in Mogami blended rice and barley.
2. In a pressure cooker, add in black beans, red/green beans, and lotus hearts and cook on high for 15 mins then low heat for 15 mins.
3. Then transfer to the pot and cook for 30 mins.
4. Add everything else into the pot then cook for another 30 mins on low heat and stir frequently.

Bow Ties with Sausage, Tomatoes and Cream

Ingredients:

• 1 (12 ounce) package farfalle pasta
• 2 tablespoons olive oil
• 1 pound sweet Italian sausage, casings removed and crumbled
• 1/2 teaspoon red pepper flakes
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 (28 ounce) can diced tomatoes
• 1 1/2 cups half-n-half
• 1/2 teaspoon salt
• Rosemary


Directions:

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
3. Stir cooked pasta into sauce, and heat through. Garnish with rosemary.

Oatmeal Raisin Cookies

Ingredients:

• 3 eggs, beaten
• 1 cup raisins
• 1 teaspoon vanilla extract
• 1 cup butter
• 1 cup packed brown sugar
• 1 cup white sugar
• 2 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 2 teaspoons baking soda
• 2 cups rolled oats
• 1 cup chopped pecans


Directions:

1. Combine eggs, vanilla and raisins in a small bowl; cover and let stand for 1 hour.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a large bowl, cream the butter, brown sugar, and white sugar together. Sift together the flour, cinnamon, and baking soda; stir into the creamed mixture. Then stir in the raisin mixture, rolled oats, and nuts.
4. Drop by teaspoonfuls onto an unprepared cookie sheet. Bake for 10 minutes, or until lightly browned.

Almond Blueberry Cookies

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1 stick butter
• 1 1/2 cup sugar
• 1 egg
• 1/4 cup milk
• 1 teaspoon almond extract
• 1/2 cup chopped almonds
• 1 cup fresh blueberries

Directions:

1. Combine flour, baking powder, and sea salt in a medium bowl.
2. In another medium bowl, cream together butter and sugar. Beat egg into mixture then add milk and almond extract.
3. Combine and stir the dry mixture into the wet mixture. Fold in the almonds and blueberries. Put the dough into the fridge for 30 minutes.
4. Preheat oven to 375º. Drop cookies on to baking sheet and bake until golden brown around the edges which is approximately 15 minutes. Enjoy!

Almond Meal Banana Muffins

Ingredients:

9 oz sliced almonds

1/2 teaspoon baking powder

2 eggs

3 oz sugar

3 bananas

1/2 teaspoon vanilla extract

Pinch of salt

Directions:

Preheat oven to 300º. Prepare muffin tins.

Combine almonds and baking powder in the food processor until finely ground but don’t let it run too long or else it will end up as almond butter. Set aside.

Combine eggs, sugar, bananas, and vanilla extract until smooth and fluffy. Combine with almond meal.

Pour into each muffin tin and top with thinly sliced bananas and almonds. Bake for 40 minutes and let cool before serving.