This is my go-to recipe for sugar cookies because they’re delicious and also because it doesn’t require softened butter; you can mix up this dough immediately. Rolling it out is super easy with the dough sandwiched between parchment sheets and chilled. Perfect for a holiday cookie swap!

INGREDIENTS – COOKIES
1 large egg
1 teaspoon vanilla extract
3/4 teaspoon salt
2 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 cup sugar
2 sticks butter, unsalted

INGREDIENTS – ICING
2 2/3 cups confectioners sugar
2 large egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon salt

INSTRUCTIONS – COOKIES
Whisk together egg, vanilla and salt in a bowl and set aside. In a second bowl, whisk together flour, baking soda and baking powder.

Process the sugar in food processor until finely ground, about 30 seconds (6 pulses). Add butter and process for another 30 seconds, or until no large pieces of butter are visible. Add egg mixture and process for 10 seconds, or until dough comes together.

Turn out the crumbly dough onto your counter or a baking board and knead for a few seconds until it comes together. Split dough in half. Put the first half in-between two sheets of parchment and roll out until 1/8 of an inch thick, or roughly 7×9 inches. Repeat with second half. Place both dough halves with parchment on a baking sheet in your fridge for 90 minutes or longer to firm up.

Pre-heat your oven to 300 degrees. Line two cookie sheets with parchment. Retrieve one dough sheet and gently peel off top paper, put the paper back and flip—then peel off the second layer the same way. You should now have an exposed sheet of solid dough that is not stuck to the bottom parchment.

Cut out cookies using your favorite cookie cutters and transfer to parchment covered baking sheet. Bake until cookies are just starting to brown, or about 12-15 minutes. Allow to cool for 5 minutes and transfer to wire rack.

INSTRUCTIONS – ICING
Using a stand mixer, whip all ingredients on high until glossy, soft peaks form, or 3-4 minutes. Spread icing onto completely cooled cookies. Let dry completely before serving or storing, or about 45 minutes. Enjoy! >>

Taste & learn at Everyday Sommelier

Wine is meant to be enjoyed and shared; that philosophy is central to Tonya Hengerer’s new business. She hopes to help people learn to appreciate wine without concerns that their palates might not be sophisticated enough. “If you like it, that’s all that matters,” she said.

Everyday Sommelier, which opened at 514-B Fifth Street in June, welcomes customers to taste wines and chat in a relaxing atmosphere. While they can’t sell wine to be consumed by the glass or bottle in their store, their ABC license allows for free tastings.

The shop boasts 325 wine labels from 20 countries, including unexpected places like India, Lebanon, and Bolivia. “There are beautiful wines being made all around the world,” Hengerer said.

She speaks glowingly of a sparkling wine from England, for example, that has beaten two French champagnes in blind tastings. Because of climate change, she said, the British can now grow grapes they couldn’t before.

A sommelier is a wine steward, or literally a “butler,” who is trained to be an expert in wine. Tonya and her husband Scott hold the Level III Award in Wine from the Wine and Spirits Education Trust.

“Understanding wine is a ticket to the many cultures around the world — giving access to history, landscapes, language, and cuisine,” Tonya says on their website. “It’s also a study in the art and science of grape growing, vineyard management, and winemaking, and, how each of these things contribute to the style and quality of a wine.”

So whether you like sweet or dry wine, you can learn to distinguish qualities of wine, without pretension. “I want to educate people so they can comfortably articulate what they want,” Tonya said. To that end, the Hengerers are offering wine tasting classes on Saturdays, as well as an occasional trip to Tuscany in Italy.

The Hengerers have been wine enthusiasts for 15 years. Scott, who is a financial planner, often has wine-themed dinners for clients. Many of their trips have involved getting to know small vintners in Tuscany, Italy; Napa, California; and Bordeaux, France. All of these experiences primed them for opening their own business.

Tonya says their wines come from small, family vineyards where grapes are grown organically or biodynamically without the additives that large bottlers often use. While some people think they are allergic to sulfites used to preserve wine, Tonya says there are more sulfites in cola than wine. There are other additives that can create an allergic reaction.

The way a wine tastes begins in the soil. If the grapes aren’t high quality, the wine won’t be either. “Wine making is basically farming,” Tonya said.

Everyday Sommelier also keeps price in mind. Seventy percent of their bottles are $30 and under, Tonya said. A “hidden gems” shelf features wines for $11.

Along with wine, Everyday Sommelier sells artisan foods from Tuscan families the Hengerers have met. They are the only U.S. distributor for these products, which include pasta, truffle oil, and crackers.

They have already received a warm welcome from the community and formed serendipitous connections. One couple found a wine from Lebanon that they hadn’t seen since they went to Lebanon 20 years ago to adopt their son.

The parents of a local man who has become a winemaker in South Africa visited the shop and saw their son’s wine featured. As a result, he was able to do a talk at Everyday Sommelier in August when he was at home for a visit.

While for many, wine makes the world go ’round, it also makes it more neighborly.

Meal planning with food sensitivities in mind

Photos by Ashlee Glen

Sometimes it feels like we live in a time of almost total food-confusion. Science keeps changing its mind about what is healthy—and what was good for you last year might very well kill you now. New “superfoods” with sensational health benefits make the news on a regular basis and suddenly show up in every magazine, restaurant or store shelf. (Yes, I’m looking at you, kale and goji berries!) Even good ol’ chicken eggs are confusing. A few years ago, the egg white ruled the shell from a health perspective…but I think the yolk is making a comeback.

So, what should you eat to be healthy… and, also, feel healthy? Personally, I think it is pretty simple: Healthy eating habits start with you taking control of your own food. Research where it comes from, what it contains and how it was grown or prepared. Also, taking control of your own food means your diet might look a little bit different from your friend’s, family member’s or co-worker’s due to our own unique sensitivities.

When taking control of our food, we need to start with the big picture then work on our own individual plan.

The Big Picture

Food writer and author Michael Pollan summarized the big picture very elegantly in his book In Defense of Food. He writes “Eat food, mostly plants, not too much.”
Simple, right?

“Eat food” means avoid the processed, artificial stuff such as vegetable oils and synthetic sweeteners. Buy whole foods and cook at home. “Mostly plants” means to enjoy meat, eggs and dairy in moderation and to fill your plate with a variety of seasonal, colorful plant-based foods. Not just broccoli and iceberg lettuce, but explore your farmers market and grocery produce section. “Not too much” means to keep the calories in mind and control your portion size.

The Individual

When it comes to food, we are all different and one size does not fit all. We vary in preferences, lifestyles, body types, and sensitivities. Sensitivities or intolerances may be an underexplored area for many people. It certainly was for me! Over the past few years, I have come to realize that my body really does not like gluten, corn and lactose—and it had been trying to tell me that for years.

A sensitivity is different from an allergy. It does not trigger the immune system by producing an aggressive, allergic response but may be more subtle. Food sensitivities may manifest themselves in different ways and often we are unaware that food is the root cause to a condition or an ailment that we experience. More often than not, we look for a prescription drug to take care of the problem, when our diet may be to blame.

Wheat (gluten), corn and dairy (lactose) are three of the most common foods people are sensitive to, but once you start researching the list gets much longer. The issue with these three is that they tend to show up as ingredients in almost all processed foods. Your yogurt may be thickened with cornstarch, your hot dog may contain gluten and your protein powder is likely made from dairy.

If you experience unexplained symptoms, such as GI issues or skin problems, you may want to take a closer look at what you are eating. A prescription from your doctor may be the solution—but it may also just reduce symptoms, not the root cause.

Here is an action plan that worked for me:

1. Again, take control of what you eat. Stop eating out for a period of time and cut out processed foods. Since you still need to eat, look up some recipes with a lot of room for flexibility (like the ones in this section!).

2. Start a basic elimination diet. You may have a general idea which foods cause you trouble so start with cutting them out of your diet for 7-10 days to see if anything improves. If not, try the next food group.

3. Keep track. Read labels and take notes of what you eat. Remember that some symptoms appear instantly while others take several days to appear (especially skin problems).

The following recipes are two of my top picks for those with food sensitivities. Here are a few of my top recipes for those with food sensitivities.
lynchburgliving.com/chicken-stir-fry

This basic stir fry is not only delicious and quick to make, it’s also an example of a dish where the ingredients can be replaced based on preferences and what’s available. There’s no gluten or dairy—and you can substitute corn starch for another thickener (see sidebar on page 111).

The Sauce
1/2 cup soy sauce (low-sodium, gluten-free)
1 cup chicken stock (easy to make from scratch)
2 tablespoons honey or sugar (or give monk fruit a try)
1 tablespoon corn starch (see more about alternative thickeners on page 111)
1 garlic clove, minced
1 teaspoon fresh ginger, grated

The Stir Fry
2 tablespoons avocado oil (handles heat better than olive oil)
1 red bell pepper, sliced
1 head of broccoli, cut into florets
2 carrots, sliced
4 boneless chicken thighs, cut into strips
1 batch of your homemade stir fry sauce Rice, spring onions and lime wedges for serving

Essential tools

Wok: A wok pan is relatively inexpensive ($15-$20) and can be found in most supermarkets or in your neighborhood Asian grocery store. The rounded shape is ideal for cooking large amounts of food quickly and the thin carbon steel gets hot fast. A regular stainless steel pan will do an acceptable job, but avoid non-stick coated pans since the high heat may result in toxic gases from the coating releasing.

Wooden spatula: Your regular plastic spatula may get damaged from the heat so look for a bamboo spatula or spoon that can tolerate some heat.

Instructions

Start by placing all the ingredients for the sauce into a sauce pan. Cook over medium heat until the sauce starts to thicken and set aside. (Note: If you are using egg yolks as thickener instead of corn starch, add 3 large egg yolks to the sauce and heat slowly over medium-low heat while whisking constantly. Remove from heat and let cool.)

Prepare all the ingredients for the stir fry before turning on the burner. (Note: Since this dish cooks fairly quickly you may not have time to step away.)

Turn on your exhaust fan and start heating up your wok dry over high heat for 2-3 minutes then add the avocado oil. You will be cooking the ingredients in batches.
Once the oil is hot, add the chicken and cook until done, about 4 minutes depending on how hot you managed to get the pan. Set aside.

Follow the same process with the carrots, broccoli and bell pepper, separately. Once all ingredients have been cooked, mix them into the wok pan over medium heat and add the sauce.

Heat through and serve over rice with sliced spring onions and lime wedges for decoration!

Whole Food Super Smoothie

This is the perfect breakfast! It’s packed full of macro- and micro-nutrients you may have a hard time getting without taking supplements. Everything is either frozen or dry from the pantry. And just like with the stir fry, the exact ingredients can be altered based on what you have available and your personal preference. It’s gluten- and corn-free and the milk can be substituted with Kombucha, coconut water or regular tap water.

Essential Equipment

High-speed blender: Any Vitamix will do the job flawlessly. A NutriBullet or Ninja blender may struggle with whole seeds but if you buy ground seeds, those will do fine.

INGREDIENTS

1/2 banana (buy in bulk and freeze, peeled and halved)
1/2 cup frozen strawberries
1/4 cup frozen, wild blueberries
1 tablespoon peanut butter (or your nut butter of choice)
1 tablespoon Greek yogurt (full fat, like Fage 5%)
1/4 cup frozen spinach
1/2 cup frozen kale
1 1/2 cup whole milk (or coconut water, Kombucha and/or tap water)
1 tablespoon chia seeds
1 tablespoon flax seeds
1 tablespoon unsweetened, shredded coconut
1 tablespoon cocoa powder

Instructions

Add all ingredients in a high-speed blender. Blend on half speed for 30 seconds and then on max for 90 seconds. Serve in pretty glasses—or pour into a protein shaker for an amazing on-the-go breakfast.

Seed Cracker

If you are sensitive to gluten AND corn, you probably have a hard time finding things that provide some crunch in your life. These seed crackers are delicious and are great with toppings such as cream cheese, peanut butter, fruit preserves—or just some good spreadable butter.

INGREDIENTS

7 ounces sunflower seeds, raw
1/4 cup whole flax seeds
2 tablespoons almond flour
2 tablespoons psyllium husk (thickener, available in health food stores)
1/4 cup sesame seeds
1/2 cup pumpkin seeds, raw
1 teaspoon Kosher salt
1 1/2 cups water
1/4 cup poppy seeds, for sprinkling on top

Instructions

Pre-heat your oven to 350 degrees. Mix all ingredients except the poppy seeds in a bowl and mix until combined. Let sit for 8-10 minutes to allow the psyllium husk to absorb the water. Spread out the mixture into a square shape on a baking sheet lined with parchment paper and sprinkle the top with poppy seeds (and some flake salt if you like). Bake for 30 minutes or until the top starts becoming golden. Break or cut into pieces and serve with a cheese tray or simply with your favorite topping.

About Thickeners

Thickeners are food products intended to help thicken up sauces, gravy, pudding, pie fillings, soup, stews and more. As the name indicates these ingredients are only included for their ability to thicken and rarely affect the taste, which means that if you are sensitive to one, there are options for substitutions. Or, in some cases, you can forego a thickener altogether.

Corn starch and white flour (wheat) are the most common thickeners and both tend to make trouble for tender tummies. The most commonly available alternatives include potato starch, tapioca starch or arrowroot starch. They all thicken in different ways, so you may want to test more than one.

However, if starch itself is something you are trying to avoid there are still options, even if they are more limited:

Psyllium husk is a plant-based, gluten-free product that is a good replacement in certain recipes and is worth experimenting with. It is especially useful in baking and sauces.

Gelatin is a protein typically derived from animals and is wonderful when making desserts that will be served chilled. It has virtually no expiration date when stored air-tight.

Egg yolks are often used as emulsifiers (binding an oil and a liquid) in French sauces, like Béarnaise, Hollandaise, or their condiment cousin, mayonnaise. But it can also work as a thickener, like when you make custard for homemade ice cream.

The newest health food trend encourages us to swap our morning cup of joe for a chilled serving of freshly squeezed celery juice.* The concept of vegetable juice may be hard to swallow, but the colorful elixir has been widely celebrated for its healing powers and laundry list of positive health benefits. We spoke with holistic healing expert Jenna Goin, RN, to get the lowdown on celery juice and to determine whether the green concoction is truly fact or fad.

Goin, of Forest’s Empowered Wellness, has expressed a lifelong interest in health and fitness, particularly with regard to holistic and integrative wellness. She shares with clients natural remedies for physical, mental and emotional ailments alike. When she discovered celery juice, she quickly realized it was a one-fits-all solution to some of the most common health issues her clients face. “I first read about celery juice about a year ago through a book I read on healing the thyroid by a man named Anthony Williams,” explains Goin. “He talked about celery juice as the ‘miracle juice’ so to speak and began to explain the numerous benefits of this healing liquid and why everyone should incorporate this juice into their daily diet.”

Albeit skeptic, Goin coupled Williams’ notes with her own research and at home taste tests and was pleasantly surprised by the vegetable tonic. “To be honest, just a few days of drinking celery juice in the morning, I was hooked,” Goin admits. She also explains that drinking celery juice shortly after rising from bed is the optimal time for the body to reap its benefits. Goin recommends consuming 16 ounces of celery juice before breakfast and waiting at least 15 to 30 minutes between the green pick-me-up and your first bite. For those who experience adverse reactions, Goin suggests starting with smaller portions and gradually working up to the full 16-ounce serving.

But, what is in each 16-ounce pour exactly? Goin shares a menu of superpowers celery juice possesses, many of which she has experienced firsthand. Benefits of drinking celery juice include decreased inflammation, potent antiviral and antibacterial benefits, eased digestion, decreased bloating, constipation relief, healed skin conditions (such as acne, eczema and psoriasis), gastric reflux relief and dissolved gallstones. Celery juice is also known to aid central nervous system disorders like anxiety, depression, bipolar disorder, brain fog and Alzheimer’s. At the most basic level, celery juice helps to balance the body’s pH levels as well.

“Celery juice has been life changing for me,” says Goin. “It truly has been what it has claimed to be—a healing tonic and miracle juice.”

*Always consult with your doctor before trying any new diet.

Introduced by the world’s first human inhabitants and later adopted by Paleo diet enthusiasts is the savory, and sometimes sweet, bone broth concoction. The stock doles out a myriad of health benefits including a strengthened immune system, improved joint health and even beauty enhancements like tighter skin elasticity. But what exactly is bone broth and how can we incorporate it into our daily diet?

Angie Chapman, sales associate at health food store Nature’s Outlet in Forest, gave us the scoop on this prehistoric soup. Chapman explains that bone broth is the result of simmering the bones of chicken, beef, pork, veal, fish and other animal proteins over the course of two days. During the heating process, minerals, collagen and co-factors like glucosamine and chondroitin sulfate are extracted from the marrow, thus creating a super broth known to heal almost any ailment. “The minerals found within the broth act as electrolytes and replenish our body with calcium, phosphorus, [collagen] and more,” says Chapman. “There is a variety of valuable amino acids present as well. [Bone broth] is great for physical recovery as it replenishes minerals lost during exercise and the collagen is healing to joints.”

The leader of the bone broth revolution, Dr. Kellyann Petrucci, explains that the variety of bones used in the broth has a significant impact on its nutritional makeup. She recommends knuckles, joints, feet and marrow bones for beef, a full carcass for chicken and turkey, and oxtails, shanks and short ribs for added flavor. Bones can be easily mixed to cater to your preferred flavor and consistency as well.

Its versatility in the culinary scene also makes bone broth an easy addition to any meal. The broth can be made at home, bought fresh in store or prepackaged in flavored powders like vanilla and chocolate. “Most people toss the pre-made protein powder in a morning smoothie, but there are many ways to use it,” says Chapman. She further explains that broth can be incorporated into a variety of baked goods, dips, hot chocolate, coffee and even as a supplement to main dishes to give your meal an extra boost.

For those who like to keep things simple, Chapman recommends eating the broth straight for a high-protein, low-carb and low-calorie snack. Frequent Nature’s Outlet shoppers enhance the broth with vegetables, turmeric, ginger and other spices. “We carry these items for the convenience of others to get these essential nutrients in their busy days and to be their best selves,” says Chapman.

Turmeric Relish—

Don’t even get us started on the amazing ways turmeric can improve your health. While many people are familiar with the powder form of this inflammation-fighting spice, Nisani Farms—a local farm that specializes in certified naturally grown ginger and turmeric—gets creative with this tasty relish. Available at the Forest Farmer’s Market—check Facebook to see a vendor schedule each week.

Microgreens—

These sprigs fresh from the SoulShine Farms greenhouse are small but mighty. According to studies, microgreens have a high antioxidant content, which means they can promote good overall health. Available seasonally (mid-April to October) at the Lynchburg Community Market.

Heritage Corn Flour—

It doesn’t get much fresher than this, folks. Jimmy’s Cracked Corn in Goode is a newer addition to the local farming scene with corn flour, corn meal and other products made within 24 hours of their sale on Saturday mornings. The corn is from an 1860s heirloom seed, adding a pinch of history into your next batch of muffins. Available at the Forest Farmer’s Market—check Facebook to see a vendor schedule each week.

Rainbow Chard—

Add to your salad’s visual appeal with rainbow chard from the family-owned, no-spray Archlynn Farm in Charlotte Court House. These colorful leaves make a bold statement but actually have a slightly milder taste than spinach. Archlynn Farm is open year-round in the Lynchburg Community Market.

Chickweed Tincture—

An herbal tincture is a concentrated liquid form of herbs that uses alcohol as the solvent. The benefits of chickweed are broad—from improving your skin to relieving pain—making this one of the top tinctures sold by Wild Patch Herbals. Add a drop or two to your next cup of tea for a mid-afternoon boost. Available at the Forest Farmer’s Market—check Facebook to see a vendor schedule each week.

Herb Garden Starters—

From chamomile to peppermint, the sky’s the limit for your next home herb garden. These starters from Great Day Gardens make it easy to grow delicious, fresh herbs right outside your kitchen. Available seasonally (mid-April to October) at the Lynchburg Community Market.

Free Range Eggs—

Whip up your next omelet with fresh eggs produced by free range chickens. Seeds of Faith Farm raises chickens as well as ducks on their property in Brookneal—and you’ll even find them selling emu eggs from time to time. Available at the Forest Farmer’s Market—check Facebook to see a vendor schedule each week.

Bedford-Grown Peaches and Apples—

You will taste the difference in these mountain-grown peaches and apples from Gross’ Orchard. The family-owned and –operated orchard is located at the foot of the Peaks of Otter. Find them at the Bedford Farmer’s Market or visit www.grossorchards.com to learn more.

Local Organic Pastured Pork—Hog Haven Farms is getting rave reviews for its meats, especially the bacon and sage breakfast sausage. Their products are USDA certified, USDA inspected/processed and contain no MSG or nitrates. Find them at the Bedford Farmer’s Market.

Homemade Breads, Rolls & Focaccia—

The Lynchburg-based Kay’s Culinary Creations uses wholesome ingredients to create these super yummy breads that have people lining up on Saturday mornings. Find them at the Bedford Farmer’s Market.

Take The Party Outside With These Recipes For Easy Entertaining

One of the best perks of summer is the opportunity to enjoy a meal outdoors. Whether on the patio or by the water, we love packing a cooler, firing up the grill and pouring a few chilled sips as we converse with friends. What we don’t love, however, is spending hours in the kitchen, especially when there’s summer fun to be had. We’ve gathered a menu of recipes to keep in mind when hosting your next summer shindig. Simple to prepare, enjoyable to eat and popping with fresh summer bounty, these dishes are sure to delight in the great outdoors.

White Gazpacho with Green Grapes & a Twist

Recipe provided by Betsy DiJulio, author at The Blooming Platter, TheBloomingPlatter.com

Soup, you say? On a summer day? Oh yes, you may! This white (although technically light green) gazpacho is naturally creamy, cool as a cucumber and looks quite fetching garnished with a grape and served in chilled tasting glasses.

Ingredients
2 cups bread torn into bite-sized pieces
2 cups whole or slivered blanched, skinless almonds
2 cups unsweetened almond milk
1 large European seedless cucumber, peeled or unpeeled and cut into 2-inch chunks
1/4 cup fennel fronds and tender stems
2 large cloves garlic, halved (use roasted garlic if you prefer less pungency)
1/4 cup dry sherry
1 tablespoon apple cider vinegar
Sea salt and freshly ground black pepper to taste
Garnish: finely chopped fennel fronds and green grapes

Method
Place bread and almonds in a large bowl.

Scald milk in a saucepan on top of the stove, or heat for 2 minutes in the microwave and pour immediately over bread and almonds. Let soak for an hour, pressing solids down into milk every so often.

At the end of the soaking time, place cucumber, fennel, garlic, sherry, vinegar and a large pinch of sea salt and pepper into the bowl of a food processor. Process for a couple minutes, scraping down sides of the bowl as necessary until smooth.

Add bread, almonds, milk and another pinch of salt and pepper and process for about 3 minutes, again scraping down sides of bowl as necessary, or until very creamy and smooth.

Taste and adjust seasoning. Add plenty of salt to amplify the flavors, although the soup shouldn’t taste salty.
Garnish with finely chopped fennel fronds, if desired, and a green grape, speared on a cocktail pick and rested across the rim of
the glass.

Yield 8 cups

Clambake Packets

Recipe provided by Laura Davis of Tide & Thyme, TideAndThyme.com

Nothing says summer quite like a steaming packet of Old Bay–seasoned seafood. Add in a few ears of corn, quartered red potatoes and sausage, and you’ve got yourself a proper clambake. What’s especially charming about these packets, though, is that you can prep them ahead of time, toss them on the grill and voila—each guest can enjoy their own individual clambake, the most glamourous grab-and-go imaginable.

Ingredients
1 1/2 pounds large shrimp, shell on25 littleneck clams, scrubbed and rinsed
12 ounces kielbasa or andouille sausage, sliced about 1 inch thick
3 ears corn, shucked and cut into 1-inch slices
1 1/2 pounds red potatoes, quartered fresh lemon, sliced
1/4 cup olive oil
1 tablespoon Old Bay
kosher salt

Method
Devein shrimp but leave the shell on as it helps retain moisture. Set aside in a medium bowl.

Prepare packets by tearing 6 sheets of aluminum foil, each about 12 inches long. Stack in a pile and assemble ingredients inside.

Divide potatoes, corn, sausage, clams, shrimp and lemon slices into equal portions in the center of each piece of foil.

Fold up the sides of the packets. Add olive oil, Old Bay and a sprinkle of salt. Gently toss to combine. Fold the sides of the foil over the ingredients, bunching and folding until completely sealed.

Heat grill to medium-high heat. Place packets on grill and cook for 20–25 minutes until the shrimp are pink and the clams have popped open.

Yield 6 clambake packs

Watermelon Salad with Thai Flavors, Cotija Cheese & Sea Salt

Recipe provided by Jason Arbusto, Culinary Director for The Craddock Terry Hotel, Shoemakers Restaurant and Waterstone Pizza, Shoemakersdining.com

When summer is in full swing, an ice-cold slice of watermelon does the trick to cool us down. Elevate that idea by adding some fresh herbs, lime juice and Cotija cheese for a summer salad that’s a little sweet, a little salty and a whole lot invigorating.

Ingredients
4 pounds watermelon
4 tablespoons extra virgin olive oil
4 sprigs fresh basil, roughly chopped
4 sprigs fresh mint, roughly chopped
4 sprigs fresh cilantro, roughly chopped zest and juice of 3 limes
4 ounces Cotija cheese, crumbled sea salt sprinkled to season

Method
Cut ripe watermelon in bite-sized cubes. Toss with herbs and add lime zest and juice. Crumble the Cotija cheese over the top and season with sea salt and olive oil.

Yield approximately six servings

Mason Jar Lemon & Raspberry Parfaits

Recipe provided by Jason Arbusto, Culinary Director for The Craddock Terry Hotel, Shoemakers Restaurant and Waterstone Pizza, Shoemakersdining.com

When it comes to outdoor entertaining, simplicity is key, even when it comes to dessert. No slicing, scooping or baking required, these individual lemon and raspberry parfaits can be made ahead of time and placed in a cooler until you’re ready to pass out the spoons. The bright tartness of the lemon curd, combined with the airiness of the whipped cream and yogurt, plus a burst of fresh raspberry in each bite, makes this dessert an ideal way to cap off any event.

Ingredients
Easy Lemon Curd
2/3 cup sugar
2/3 cup lemon juice
4 teaspoons lemon zest
2 large eggs
1/2 cup butter, cut into cubes
All at room temperature

Whipped Cream
2 cups cold heavy cream
4 tablespoons powdered sugar
1 teaspoon vanilla bean
2 cups Greek yogurt
2 pints fresh raspberries

Method
For the Lemon Curd
In a small saucepan, add sugar, lemon juice, lemon zest and eggs. Heat on low heat and add the butter in small pieces as you whisk, cooking the curd for about 10 minutes until it thickens. Strain it though a fine sieve and reserve. *Editor’s Note: To thicken, we brought the temperature of the curd to 170F.

For the Whipped Cream
In a mixer, mix the cream and the sugar for about 3–5 minutes on high to form stiff peaks.

To Assemble
Mix the whipped cream with the Greek yogurt. Layer a mason jar with as many or as little layers as you would like with the lemon curd, raspberries, and whipped cream/yogurt mix. You can make all of this in advance and store in the fridge up to a few days or build your own at the table.

Yield 12 servings if using miniature Mason jars

By using a layering technique and garnishing with sprigs of onion, this main course is an easy way to practice your food presentation skills. We recommend a rectangular shaped plate.

Ingredients
Scallops
12 large sea scallops, cleaned (take foot off and patted dry)
2 tablespoons canola oil
2 tablespoons cold butter
Thyme leaf
Lemon wedge
1 bunch spring onions, sliced thinly at angle for garnish
Lemon White Bean Purée
1/2 cup melted butter
2 cups canned white beans, well rinsed
1/3 cup grated parmesan cheese
1 tablespoon olive oil
Grated zest of 2 lemons
Juice of 1 lemon
Salt and pepper to taste

Instructions
Melt butter for the white bean purée in a saucepan. Add butter to blender with white beans, grated parmesan, olive oil, lemon zest, and lemon juice, and blitz until smooth.

If the mix is too thick you can add a little water until desired consistency is reached.

Place in saucepan and keep warm over low heat.

Pat scallops dry and season with salt. Sear scallops salt side down. After about 1 minute, flip scallops and add cold butter, thyme leaf, and a lemon wedge (squeeze some of the juice).

Take off heat. When plating, spoon some of the pan juice over the scallops.

Pour the melted butter in a separate skillet and toss in breadcrumbs. Sprinkle in salt and zest of lemon. When breadcrumbs are crispy (about 1 minute), add fresh parsley and toss.

To plate, put large scoop of bean purée on plate and with back of spoon spread it out the length of the plate. Place 3 scallops on top of the purée and top with lemon crumbs. Drizzle a little of scallop pan juices over all. Garnish with sliced spring onions.

Light and delicate choux pastry puffs filled with ice cream and covered with warm chocolate sauce. This dessert presents well with its height. You can also work on your presentation skills when drizzling the chocolate sauce.

Ingredients
1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
Ice cream flavor of your choice
1 cup heavy cream
9 oz. semisweet chocolate, chopped

Instructions
Preheat oven to 425 degrees. Line a baking sheet with parchment paper.

Bring water to a boil in a saucepan. Stir in butter and salt until butter has melted; reduce heat to low. Vigorously stir in flour until no dry lumps remain and mixture leaves the sides of the pan and begins to form a stiff ball. Take off heat and stir in the eggs, one at a time, adding the next egg only after the last one has been completely incorporated. Drop the profiterole paste onto the prepared baking sheet in evenly spaced dollops.

Bake in preheated oven until pastries have puffed up and turned golden brown (25 to 30 minutes). Remove from baking sheet and cool on a wire rack to room temperature.

Bring 1 cup of heavy cream to a simmer in a small saucepan over medium heat. Remove from heat and stir in chocolate until melted and smooth.

To assemble, slice the puff (not all the way through), and scoop in ice cream. Place the filled profiteroles onto individual serving plates and top with the warm sauce.