Category: Recipes

  • Chimichurri Sauce

    Chimichurri Sauce

    Chimichurri Sauce

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    Total Time 1 hour 15 minutes
    Ingredients Method

    Ingredients
      

    • ½ cup Italian parsley leaves from one bunch
    • 3 large garlic cloves
    • 1 medium jalapeño ribs and seeds removed
    • ½ cup olive oil
    • 3 tablespoons red wine vinegar
    • 1 teaspoon dried oregano
    • ¾ teaspoon sea salt
    • ½ teaspoon coarse ground black pepper

    Method
     

    1. Finely mince parsley, garlic, and jalapeño pepper and place in a small mixing bowl.
    2. Stir in olive oil, red wine vinegar, oregano, salt and pepper.
    3. Allow sauce to rest for 1 hour to allow flavors to develop before using. Enjoy!
  • Gingerbread Coffee Syrup

    Gingerbread Coffee Syrup

    Gingerbread Coffee Syrup

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    Total Time 20 minutes
    Servings: 3 cups
    Ingredients Method Notes

    Ingredients
      

    • 2 cups water
    • 2 cups brown sugar
    • 2 cinnamon sticks
    • 8 allspice berries
    • 6 whole cloves
    • 1 1-inch piece fresh ginger sliced
    • 1 teaspoon molasses

    Method
     

    1. Place all ingredients in a medium saucepan over medium-low heat.
    2. Bring to a gentle simmer and cook for 15 minutes. Remove from heat and cool the syrup.
    3. Strain and store in an airtight container in the refrigerator for up to 2 weeks.

    Notes

    To Use: Add to brewed coffee or lattes as desired, start with a tablespoon of syrup per 10 ounces of coffee.

    Recipe Provided by INFRA

  • Frangipane Toast

    Frangipane Toast

    Frangipane Toast

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    Total Time 40 minutes
    Servings: 10 slices
    Ingredients Method

    Ingredients
      

    • 10 slices brioche bread
    • ½ cup unsalted butter melted
    • 6 tablespoons unsalted butter softened
    • ½ cup cane sugar
    • 1 large egg
    • 1 tablespoon almond extract
    • Pinch of salt
    • ½ cup almond flour
    • 2 tablespoons all-purpose flour
    • ⅔ cup sliced almonds
    • 2 tablespoons powdered sugar for dusting

    Method
     

    1. Brush brioche slices with melted butter on both sides and place on two parchment lined baking sheets. Preheat oven to 350°F.
    2. Cream softened butter and cane sugar together until pale. Stir in egg, almond extract, and salt. Stir until combined.
    3. Add almond flour and all-purpose flour and fold in just until combined.
    4. Spread 2 tablespoons of almond mixture on each brioche slice and sprinkle on sliced almonds.
    5. Bake for 20-24 minutes or until the edges are golden in color. Remove from oven and dust with powdered sugar.

    Recipe Provided by INFRA

  • Cranberry Wild Rice Salad

    Cranberry Wild Rice Salad

    Cranberry Wild Rice Salad

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    Total Time 1 hour 10 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 2 cups wild rice
    • 8-12 cups water
    • Pinch of salt
    • 1 pound apples cored and chopped
    • ¾ pound Brussels sprouts trimmed and thinly sliced
    • 1 bunch scallions green and white parts thinly sliced
    • ½ cup dried cranberries
    • ½ cup toasted pecans roughly chopped
    • ½ cup avocado oil
    • ½ cup apple cider vinegar
    • ¼ cup honey or agave syrup
    • ¼ cup Dijon mustard
    • ½ teaspoon marjoram (optional)
    • ½ teaspoon sea salt

    Method
     

    1. Cook wild rice with water and salt in a pot, simmering for about 50 minutes or until tender. Drain any excess water and cool.
    2. Toss cooled wild rice with apples, scallions, Brussels sprouts, pecans, and cranberries.
    3. In a small bowl, whisk together avocado oil, vinegar, honey, mustard, marjoram, and salt until emulsified. Toss with salad and serve.

    Recipe Provided by INFRA

  • Charcuterie Board

    Charcuterie Board

    Charcuterie Board

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    Total Time 25 minutes
    Ingredients Method

    Ingredients
      

    Cheeses
    • Select a mixture of soft, semi-soft, firm and hard cheeses
    Cured Meats
    • Cured meats work great. Select salami, prosciutto, calabrese, etc.
    Crackers and Bread
    • Various crackers (plain, seeded, fruit studded)
    • Breads such as baguettes or sourdough
    Fruits and Nuts
    • Popular Fresh Fruit: red and green grapes, apples, figs
    • Popular Dried: apricots, figs
    Salty, Briny Elements
    • Olives, cornichons, pickles vegetables, caperberries
    Spreads
    • Complementary jams, preserves, or marmalade
    • Savory spreads and pates

    Method
     

    1. On a large platter, cutting board, or even directly on a butcher paper wrapped table, display the charcuterie board elements.Slice cheeses and meats if they don't come pre-sliced.
    2. Shingle them so guests can pick them up one at a time. Arrange all the meats and cheeses, keeping them separated by type.
    3. Then, mix the breads, crackers, and fruit into the remaining space. Feel free to put the salty, briny elements into small bowls to place around the board. Don't forget small tongs or knives and small plates to make it easy to serve. Enjoy!
  • Cranberry Apple Punch

    Cranberry Apple Punch

    Cranberry Apple Punch

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    Ingredients Method

    Ingredients
      

    Serves 1
    • 2 ounces apple cider
    • ¾ ounce no added sugar cranberry juice
    • 2 ounces ginger beer
    • 1 ounce bourbon optional
    • Garnishes: apple slices, cranberries, and cinnamon sticks
    Serves 32 (Party Size)
    • 64 ounces apple cider (2-32 oz bottles)
    • 24 ounces no added sugar cranberry juice (3 cups)
    • 67.6 ounces ginger beer (4-16.9 oz bottles)
    • 32 ounces bourbon (4 cups)

    Method
     

    Single Serving
    1. Place all ingredients in a tumbler then fill with ice and stir.
    2. Garnish glass with apple slices, a few cranberries and a cinnamon stick. Enjoy!
    For A Crowd
    1. Scale the recipe to make as many servings as desired and serve in a punch bowl. To keep it chilled, make ice cubes with apple cider, or fill a bundt pan with cider to make an ice ring. Place all ingredients in the punch bowl, then float the ice ring on top. Garnish with apple slices, cranberries, and cinnamon sticks. Enjoy!
  • Green Chicken Chili

    Green Chicken Chili

    Green Chicken Chili

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    Total Time 25 minutes
    Servings: 4
    Ingredients Method Notes

    Ingredients
      

    • 2 tablespoons olive oil
    • 1 small yellow onion minced
    • 1 large poblano pepper chopped
    • 1 large jalapeño pepper minced
    • 1 4 ounces can diced green chiles
    • 2 tablespoons minced garlic
    • 2 teaspoons ground cumin
    • 1 ½ teaspoons chili powder
    • 1 teaspoon sea salt
    • 1 quart chicken stock
    • 1 15.5 ounce jar green salsa such as salsa verde or tomatillo salsa*
    • 1 15 ounce can great northern beans drained and rinsed
    • 1 ½ pounds pulled rotisserie chicken**
    • Optional garnishes: sour cream, cilantro, tortilla chips, cotija cheese, sliced avocado, thinly sliced radishes

    Method
     

    1. Heat olive oil in a large soup pot over medium heat. Add onion, peppers, and chiles. Sauté for 3-5 minutes or until tender then add in garlic and cook for an additional 30 seconds.
    2. Add cumin, chili powder, salt, chicken stock, and salsa verde. Bring mixture to a gentle simmer and cook for 5 minutes.Stir in chicken and beans.
    3. Heat through and serve with toppings of your choice. Enjoy!

    Notes

    *Note that green salsas can vary wildly in their spice level, so be sure to select a salsa the fits your spice preferences.
    **Substitute turkey for chicken for a deeper flavor.
  • Chicken Apple Cider Skillet

    Chicken Apple Cider Skillet

    Chicken Apple Cider Skillet

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    Total Time 1 hour 35 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 1 tablespoon avocado oil
    • 2 pounds bone in, skin on chicken thighs
    • ½ cup minced shallot
    • 1 large garlic clove (about 2 teaspoons)
    • 1 cup chicken broth
    • 1 tablespoon fresh thyme leaves
    • 1 teaspoon sea salt
    • ¼ teaspoon ground black pepper
    • 2 cups apple cider
    • 2 medium gala apples cored and thickly sliced

    Method
     

    1. Preheat oven to 350°F. Heat avocado oil in an oven-safe skillet over medium low heat. Place chicken thighs skin side down and sear for 5-8 minutes until lightly golden brown. Remove from skillet.
    2. Drain any excess fat leaving a tablespoon. Sauté shallots until translucent, then add garlic and cook for 30 seconds.
    3. Deglaze pan with broth to loosen the brown bits off the skillet then stir in salt and thyme. Return chicken to skillet, skin side up. Pour in enough cider to cover the chicken, leaving the skin out of the liquid.
    4. Place skillet in oven and bake for 30 minutes. Add in the apples and continue to cook for 30 more minutes or until chicken is tender. Enjoy!
  • Savory Onion and Squash Scones

    Savory Onion and Squash Scones

    Savory Onion and Squash Scones

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    Total Time 45 minutes
    Ingredients Method Notes

    Ingredients
      

    • 3 cups all-purpose flour
    • ¾ cup shredded asiago cheese
    • 1 tablespoon cane sugar
    • 1 tablespoon baking powder
    • 1 teaspoon sea salt
    • 1 stick unsalted butter cold
    • 1 cup buttermilk plus 2 tablespoons
    • ⅓ cup squash puree
    • 1 large egg
    • 4 tablespoons chopped chives

    Method
     

    1. Preheat oven to 350°F. Combine flour, cheese, sugar, baking powder and sea salt in a large mixing bowl.
    2. In a separate bowl, whisk together 1 cup buttermilk, squash puree, egg and chives.
    3. Cut butter into the dry mixture until it resembles coarse cornmeal. Stir in wet ingredients until just combined.
    4. Turn dough onto a lightly floured surface, divide into two pieces and form each into 6-inch disks.
    5. Cut each disk into 6 wedges and place on a baking sheet lined with parchment. Brush scone tops with remaining buttermilk, and bake for 25 minutes or until edges are starting to turn golden. Enjoy!

    Notes

    Makes 12.
  • Pumpkin White Chocolate Snickerdoodle Cookies

    Pumpkin White Chocolate Snickerdoodle Cookies

    Pumpkin White Chocolate Snickerdoodle Cookies

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    Cook Time 40 minutes
    Chilling Time 45 minutes
    Ingredients Method Notes

    Ingredients
      

    • 1 ⅔ cup plus all-purpose flour
    • 1 ½ teaspoons pumpkin pie spice
    • ½ teaspoon sea salt
    • ¼ teaspoon cream of tartar
    • ¼ teaspoon baking soda
    • ⅛ teaspoon ground nutmeg
    • 4 ounces unsalted butter softened
    • ¾ cup light brown sugar
    • ¾ cup cane sugar divided
    • 1 large egg
    • ⅓ cup reduced pumpkin puree*
    • 1 ½ teaspoons vanilla extract
    • ¾ cup white chocolate chips
    • 2 teaspoons ground cinnamon

    Method
     

    1. In a bowl, whisk together the dry ingredients and set aside.
    2. Cream together butter, brown sugar, and ¼ cup of cane sugar then beat in egg, reduced pumpkin puree, and vanilla extract.
    3. Stiry in dry ingredients until just combined then add white chocolate chips.
    4. Chill cookie dough for 45 minutes then portion dough with a #20 scoop (3 tablespoons).
    5. Combine remaining ½ cup of cane sugar with the cinnamon. Roll scooped dough into balls and coat in cinnamon sugar.
    6. Place 6 cookies per lined baking sheet and press down by half. Bake for 18-20 minutes at 350°F.
    7. To decorate, melt white chocolate in a bowl over barely simmered water then drizzle over cooled cookies. Enjoy!

    Notes

    Makes 12 cookies.
    *Cook canned pumpkin on low heat for 35 minutes, stirring frequently to remove access moisture, alternatively drain overnight in cheesecloth in the fridge. Measure pumpkin once it has been cooked or drained then proceed with recipe.