Ingredients:
1 1/2 c (340 g) Butter
1 1/2 c (355 ml) Buttermilk
3 c (575 g) Sugar
1 t (5 ml) Vanilla
1 T (15ml) Baking Soda

Preparation:
In large saucepan (make sure it is big enough to accommodate the syrup foaming when the baking soda is added), combine butter, buttermilk, and sugar. Bring to a boil, stirring regularly. Remove from heat and whisk in vanilla and baking soda (it will foam up at this point.) It is now ready to serve.

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Ingredients:
5 garlic cloves, coarsely chopped
1/4 cup chopped cilantro (or flat-leaf parsley if you are cilantro-averse)
1/4 cup Asian fish sauce
1/4 cup vegetable oil
2 tablespoons hoisin sauce (I accidentally doubled this and can only advise you do the same)
1 1/2 teaspoons ground coriander
1 teaspoon kosher salt
1 teaspoon freshly ground black or white pepper
8 whole chicken legs, split, or 8 drumsticks and 8 thighs (about 5 pounds total)
Thai sweet chili sauce, for serving

Preparation:
Combine the garlic, cilantro, fish sauce, vegetable oil, hoisin sauce, coriander, kosher salt and pepper in a blender until smooth. Arrange the pieces of chicken in a large, shallow glass or ceramic dish. Pour the marinade over the chicken and turn to coat the pieces thoroughly. Cover and refrigerate for several hours, or overnight.

To roast the chicken: Preheat oven to 450 degrees. Cover baking dish with a lid or foil and roast chicken for about 25 minutes. If the sauce begins to char, sprinkle a few tablespoons water into the dish. Remove the lid or foil and bake for an additional 5 to 10 minutes, until the skin is crisp and the meat is cooked through.

To grill the chicken: Light a grill. If using a gas grill, turn off the center burners; if using a charcoal grill, once the coals are covered with a light ash, push them to opposite sides, forming a well in the middle. Set a disposable drip pan in the center. Cook chicken on the hot grate above, skin side down, with the cover down for about 40 minutes. The skin should be crisp and the meat should be cooked through.

Both methods: Once cooked, transfer to plates and serve with Thai chili sauce.

Serve with mango slaw.

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Ingredients:
Four cups of peeled and chopped beets (2 small bunches)
1 cup red wine vinegar (or vinegar of your choice)
extra virgin olive oil, to taste (optional)
salt and pepper, to taste

Preparation:
Steam chopped beets for 35 – 45 minutes, or until tender. Make sure to put enough water beneath the steamer and check occasionally that the level is okay – if all the water evaporates, you will burn up your pot (I know this from experience)! Put cooked beets in a bowl, add vinegar, a couple generous pinches of salt and some freshly ground black pepper. You may add a bit of extra virgin olive oil for flavor if desired. Store beets, covered, in the refrigerator until ready to eat. I like to stir them up a few times during the first day so that they all get evenly coated with vinegar. They will be good to eat within a few hours, but can be stored in the vinegar for up to a week.

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Ingredients:
2 cups (480 grams) plain whole-milk yogurt
2 cups (240 grams) fresh or frozen raspberries
¾ cup (150 grams) sugar
1 tsp. lemon juice

Preparation:
Combine all ingredients in the jar of a blender, and process until smooth. Set a strainer over a bowl (or other vessel) with a pour spout. Press the mixture through the strainer to remove seeds. Divide mixture among popsicle molds of your choosing. Freeze for 20 to 30 minutes, or until the mixture begins to set; then insert popsicle sticks. Freeze until very hard. To serve, briefly run the sides of the mold under tepid water to loosen the popsicle, and gently twist or wiggle the popsicle stick as you lift.

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Ingredients:
3 1/2 sticks butter (1 cup at room temp)
5 ounces unsweetened chocolate, melted
7 cups sugar
2 1/4 cups evaporated milk
3 tsp vanilla
1 tbsp instant french roast coffee granules
6 large eggs, room temp.
2 cups plus 1 tbsp milk
4 cups self rising flour

Preparation:

Make the cake glaze first. In a large saucepan melt 3/4 cups butter and mix it with melted chocolate and 4 1/2 cups sugar. Stir in the evaporated milk, 2 tsp vanilla, and instant coffee. Cook the glaze over med high heat until it boils. Reduce heat to low and cook 20 minutes stirring constantly until mixture thickens. Remove from heat. Preheat oven to 350. Grease and flour at least 4 nine inch baking pans. Cream together 1 cup butter and 2 1/2 cup sugar until smooth. Add eggs, one at a time, beating after each addition. Mix in 1 tsp vanilla with the milk, and add alternately with the flour, beginning and ending with the flour. Put a very thin layer of batter (about 7 tbsp) in each pan, shaking to distribute the batter (I used the back of a small spoon). Bake 11 to 13 minutes. Remove layers from the pans, frost and layer immediately. Repeat until all batter is gone, you should get 12 layers.

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Ingredients:
1 cup almond milk
1 tablespoon raw cacao -or- raw cacao nibs
2 tablespoons brown rice protein powder
1 teaspoon cinnamon
pinch xanthan gum (only if you want an “ice-cream” type texture)
1 dropper-full vanilla stevia
1 tablespoon raw honey
9-15 cubes of ice

Preparation:
Add all to your blender and blend until smooth.

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Ingredients:
2 large russet potatoes, washed, not peeled
3 Tablespoons extra virgin olive oil
seasoning salt
garlic powder

Preparation:
Preheat oven to 400 degrees F. With a mandolin or the thinnest blade or a sharp knife, slice potatoes into thin slices. Place sliced potatoes on paper towels to gently pat dry. With a pastry brush, very lightly brush the potatoes with extra virgin olive oil. Lightly sprinkle one side of the potatoes with kosher salt and garlic salt. Place seasoned side of potatoes down onto 2 large baking sheets that have been sprayed lightly with cooking spray then do the same to the unseasoned side. Place in oven and bake for 12 minutes. Remove and flip each potato. Bake for an additional 10-12 minutes or until golden brown. If you have one baking sheet on the bottom rack, it will brown a bit faster so watch closely. Remove chips and place onto a cooling rack for 5-10 minutes to finish crisping, then serve.

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Ingredients:
1/2 C sugar,
6 C water,
6 sprigs rosemary,
lemon juice and lemon zest

Preparation:
Bring sugar and 2 C water to a boil/ Remove from heat and add rosemary and several 2-inch peelings of lemon zest (just the yellow skin and none of the pith which is bitter). Cover and let steep for 30 minutes. Strain syrup into a pitcher. Add remaining 4 C water, juice of one or two lemons. Put a piece of rosemary and lemon zest into the pitcher. When cooled, pour over ice.

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Ingredients:
1/2 tasse crème entière
400 g. 70% dark chocolate, chopped
6 tablespoons butter
4 egg yolks
10 egg whites plus 4 egg whites (you may not need the extra four)
1 tablespoon sugar
1 tablespoon vanilla sugar
2 tablespoons unsweetened cocoa
1/4 teaspoon salt

Preparation:
Over a double boiler, melt the cream and chocolate together. Remove from heat and mix in the butter. Set aside. Beat the egg yolks in a bowl. Slowly add the chocolate mixture to temper, then beat to combine. Beat the egg whites into submission. Carefully fold in the sugars, cocoa and salt. Add 1/3 of the egg whites to the chocolate mixture and mix well. Carefully fold in the remaining whites. If the whites have fallen too much after the addition of the sugars and chocolate (which may happen if you have small helpers), beat the extra four egg whites into submission and fold them in. Distribute into individual cups or ramekins and chill at least an hour before serving.

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Ingredients:
2 cups fresh blueberries
1/2 cup sugar
2 tablespoons fresh lime juice
12 mini Cream Biscuits
Whipped Cream

Preparation:
Make the compote: Combine blueberries, sugar and lime juice in a saucepan over medium heat and bring to a gentle simmer. Stirring frequently, cook for about 3 minutes, until sugar has dissolved and until blueberries begin to pop. Set aside to cool. Split shortcakes in half horizontally. Spoon a tablespoon of the blueberry mixture over each bottom half. Top each with a dollop of whipped cream. Cover with the shortcake tops. Serve immediately

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