• 1 LB fresh cherries
• 1¾ C cider vinegar
• ¾ C champagne vinegar
• 1 C water
• 2 C sugar
• 2 SM (½ per PT) cinnamon sticks
• 2 TSP (½ per PT) pink peppercorns
• 2 TSP (½ per PT) fennel seeds
• 8 (2 per PT) whole cloves
• 4 (1 per PT) whole star anise

You may opt to leave the cherries intact with pits and stems (trimmed to ½”), but pitting and stemming makes for easier use later. If pitting and stemming, reserve 4 TBS of the pits (1 per PT) to add to the jars as the pits add a nice, slightly almond flavor to the brine.

1. Divide the pits (if using) and cherries evenly into 4 sanitized PT jars with tight-fitting lids. Pack as tightly as you can, filling to within ¼” of the top of the jar.
2. Combine the remaining ingredients in a non-reactive saucepan. Bring to a boil and simmer for 4 full minutes to wake up the spice flavors.
3. Slowly and gently pour the hot brine over the cherries, evenly distributing spices, filling to within ¼” of the top of the jar.
4. Let cool completely, then cover and refrigerate for at least 1 month before eating. Can be refrigerated for up to 9 months.
5. Alternatively, you can use a standard hot water bath canning method to preserve them further.

Yields 4 PT.

NOTE: If canning you can simplify the process as follows: divide evenly and add to the bottom of each jar the pits (if using), cinnamon sticks, peppercorns, fennel seeds, cloves and star anise before adding the cherries. Combine the vinegars and sugar then bring to a boil. Turn off the heat then add to the jars. Once canning is complete (after the lids ‘pop’), shake each jar to thoroughly distribute the spices.

• 1 LB fresh cherries
• 2 C white wine vinegar
• 1 C apple cider vinegar
• 2 C white sugar
• ¼ TSP kosher salt
• 16 (4 per PT) fresh mint leaves
• 8 TSP (2 per PT) pink peppercorns

You may opt to leave the cherries intact with pits and stems (trimmed to ½”), but pitting and stemming makes for easier use later. If pitting and stemming, reserve 4 TBS of the pits (1 per PT) to add to the jars as the pits add a nice, slightly almond flavor to the brine.

1. Divide the pits (if using), mint and cherries evenly into 4 sanitized PT jars with tight-fitting lids. Pack as tightly as you can, filling to within ¼” of the top of the jar.
2. Combine the remaining ingredients in a non-reactive saucepan. Bring to a boil and simmer for 4 full minutes to wake up the spice flavors.
3. Slowly and gently pour the hot brine over the cherries, evenly distributing spices, filling to within ¼” of the top of the jar.
4. Let cool completely, then cover and refrigerate for at least 5-7 days before eating. Can be refrigerated for up to 9 months.
5. Alternatively, you can use a standard hot water bath canning method to preserve them further.

Yields 4 PT.

NOTE: If canning you can simplify the process as follows: divide evenly and add to the bottom of each jar the pits (if using), peppercorns and mint before adding the cherries. Combine the vinegars, salt and sugar then bring to a boil. Turn off the heat then add to the jars. Once canning is complete (after the lids ‘pop’), shake each jar to thoroughly distribute the spices.

The Louis XV is the iconic signature dish of Alain Ducasse’s three-star Michelin restaurant in Monte-Carlo.

For The Hazelnut Dacquois:

• 170 GR egg whites
• 50 GR caster sugar
• 120 GR icing sugar
• 100 GR hazelnuts
• 25 GR plain flour, sifted

For The Feuilletine Praline Layer:

• 160 GR praline paste
• 40 GR white chocolate couverture
• 80 GR feuilletine

For The Chocolate Mousse:

• 75 GR egg yolks
• 30 GR water
• 25 GR caster sugar
• 10 GR glucose syrup or light corn syrup
• 135 GR dark chocolate couverture (70%)
• 270 GR double cream

For The Chocolate Glaze:

• 150 GR dark couverture chocolate (70%)
• 170 ML double cream
• 90 GR caster sugar
• 100 ML water
• 35 GR cocoa powder

To Serve:

• 8 hazelnuts (approx 25g)
• Edible gold leaf sheets

Equipment:

• 8 tainless steel pastry ring 8cm
• Blowtorch
• Sugar thermometer

To Make The Dacquois:

1. Dehydrate the hazelnuts in the oven at 150°C for 15 minutes.
2. Allow the hazelnuts to cool and then blitz them into a powder in a food processor. Be careful not to over blend the hazelnuts or they will turn into a paste.
3. Turn the oven up to 180°C and cover a baking tray in baking paper.
4. Whisk the egg whites to stiff peaks and add the caster sugar to stabilise them.
5. Sieve together the icing sugar, hazelnut powder and the flour.
6. Incorporate the meringue into the powders gently, using a spatula.
7. Pipe the dacquois on the baking paper so you have a whole baking tray of dacquois.
8. Cook at 180°C for 12-15 minutes. Transfer to a cooling rack.
9. To make the praline-feuilletine layer
10. Melt the white chocolate couverture in a bain marie. Add the feuilletine and praline paste to the melted white chocolate. Mix well.
11. Using a teaspoon, spread a thin layer of the mixture onto the dacquois base inside the mousse rings.When cool, use mousse rings to cut out shapes to form the base of the Louis XV dessert.

To Make The Praline-Feuilletine Layer:

1. Melt the white chocolate couverture in a bain marie. Add the feuilletine and praline paste to the melted white chocolate. Mix well.
2. Using a teaspoon, spread a thin layer of the mixture onto the dacquois base inside the mousse rings.

To Make The Chocolate Mousse:

1. Make a sugar syrup. Add the water, sugar and corn syrup to a pan, and bring to the boil. Leave to one side to cool.
2. Place the egg yolks and the cooled syrup in a stand mixer bowl. Heat over the hob on a low flame until the mixture reaches 55°C, whisking constantly.
3. Transfer to the stand mixer and whisk until the mixture cools and begins to take on a ‘ribbon consistency.’
4. Melt the chocolate in a bain marie, and gently stir into the fluffy egg and sugar mixture.
5. In a separate bowl whisk the cream into medium peaks and fold it in.
6. Spoon into the mousse rings, and scrape across the surface to flatten with a metal spatula. Place in the freezer.

To Make The Chocolate Glaze:

1. Before making the chocolate glaze remove the mousse rings from the mousse. First transfer the mousse rings to a cooling rack. Use a chef’s blowtorch around the edges until you can pull off the mousse ring leaving the mousse intact. Return to the freezer.
2. To make the chocolate glaze, place the chocolate in a mixing bowl. Bring approximately 2/3 of the cream to the boil and pour over the chocolate. Mix well, until well incorporated. This is a ganache.
3. Bring the remaining 1/3 of the cream to the boil with the water and the sugar. Add the cocoa powder and return to the boil. Pour over the ganache.
4. The glaze should be liquid and runny. If it’s too thick it will set too thick. If this is the case just gently heat it over a bain marie to make it less viscous.
5. Remove the chocolate mousse from the freezer, and place the cooling rack over a roasting tin, to catch any glaze that drips through. Pour the glaze over the frozen chocolate mousse making sure to cover all sides. Place in the fridge for at least 1 hour. Any glaze that has dripped through can be collected, warmed and used again the next day if needed.

To Serve:

1. Transfer the Louis XV from the cooling rack to a plate, using a spatula.
2. Top with a hazelnut and apply a little gold leaf using chef’s plating tweezers.

Yields 8 servings.

https://www.souschef.co.uk/blogs/the-bureau-of-taste/louis-xv-dessert-recipe

• 2½ C hard wheat
• 1½ C spelt or rye
• ½ C barley
• ½ C millet
• ¼ C green lentils (dried)
• 2 TBS great northern beans (dried)
• 2 TBS red kidney beans (dried)
• 2 TBS kidney beans (dried)
• 2 TBS pinto beans (dried)
• 4 C warm water (110° F)
• 1 C honey
• ½ C olive oil
• 2 (¼ ounce) packages active dry yeast
• 2 TBS sea salt

Oven: 350° F

1. Measure the water, honey, olive oil, and yeast into a large bowl. Let sit for 3-5 minutes.
2. Stir all of the grains and beans together until well mixed. Grind in a flour mill.
3. Add fresh milled flour and salt to the yeast mixture, stir until well mixed, about 10 minutes. The dough will be like that of a batter bread.
4. Pour dough into two greased or lined 9×5″ loaf pans.
5. Let rise in a warm place for about 1 hour, or until dough has reached the top of the pan.
6. Bake for 45-50 minutes, or until loaves are golden brown.

Yields 2 loaves.

• 2 LB butternut squash (peeled, halved and seeded)
• 3 TBS extra-virgin olive oil
• 1 LG red onion (finely chopped)
• 3 clove garlic (minced)
• 2 TBS water
• 1 TBS tomato paste
• 1 C instant or parboiled brown rice
• 14 OZ chicken stock or water
• ½ C white wine
• ¼ C chives (chopped)
• 2 TBS fresh oregano (chopped)
• 1 TSP salt
• Pinch of cinnamon
• Freshly ground pepper to taste

1. Grate the squash through the large holes of a box grater.
2. Heat oil in a large cast-iron or nonstick skillet over medium-low heat. Add onion and garlic and cook, stirring, until soft and lightly colored, 10 to 12 minutes.
3. Combine 2 tablespoons water and tomato paste in a small bowl and stir it into the pan. Add rice and stir to coat. Add the squash, in batches if necessary, and stir until it has reduced in volume enough so that you can cover the pan.
4. Increase the heat to medium-high, pour in water (or broth) and wine, cover and bring to a boil.
5. Reduce the heat to medium-low and cook, covered, stirring once or twice, until the rice has absorbed most of the liquid and the squash is tender, 25 to 30 minutes.
6. Add chives, oregano, salt, cinnamon and pepper; gently stir to combine. Remove from the heat and let stand, covered, for 5 minutes. Serve hot or at room temperature.

Yeilds 8 servings.

Per Serving: cal. (kcal) 152, Fat, total (g) 6, sat. fat (g) 1, carb. (g) 21, Monosaturated fat (g) 4, fiber (g) 4, pro. (g) 2, vit. A (IU) 10689.85, vit. C (mg) 17.71, sodium (mg) 302, Potassium (mg) 333, Starch () 1.5, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet

https://www.foodnetwork.com/recipes/butternut-squash-pilaf-2122447

• 2 8OZ packaged crescent rolls
• 16 OZ cream cheese (softened)
• 2 eggs (beaten)
• 2 TSP lemon pepper
• 2 garlic cloves (minced)
• 3 green onions (finely chopped)
• 2 TBS parsley
• 14 OZ canned artichoke hearts (drained and chopped)
• 4 OZ Parmesan cheese (grated)

Oven: 375° F

1. Using all crescent rolls, form a circular pizza-like crust. flatten an bake 10-12 minutes.
2. Combine the remaining ingredients except the parmesan and mix well.
3. Spread the mixture on the crust and bake 25-30 minutes until golden.
4. Sprinkle top with parmesan.
5. Once cooled cut into pizza slices.

• 325 GR (~2½ C) self-rising flour (White Lilly or King Arthur Brand)
• ½ TSP baking soda
• 2 TBS sugar
• 2 TSP instant yeast
• 4 OZ butter (cold, cut into small pieces)
• 1 C buttermilk

Oven: 400° F

1. Mix dry ingredients together. Incorporate butter by 1 of 3 methods:
   • Freeze the butter, grate, then stir into the dry mix.
   • Cut cold butter into small pats, place in a food processor with the dry mix and pulse a few times to produce uneven pea sizes.
   • Cut cold butter into small pats, add to the dry mix and cut in using a pastry blender, 2 knives or your hands.
2. Make a well in the dry mix, add buttermilk and stir until just moistened; a coarse ball will form.

Handling Methods:

1. Refrigerator
   • Cover the dough in a bowl. Refrigerate at least 4 hours or overnight (can keep up to 1 week and used in parts).
   • Turn the refrigerated dough out onto a well floured surface and knead/fold in half until smooth and no longer sticky – 6-8 times.
   • Roll out to a ½” or ¾” thick rectangle. Use a 2½” to 2¾” round cutter to cut biscuits.
   • Place on lined baking sheet, cake pan, etc. Brush with melted butter.
   • Bake 12 to 15 minutes to an internal temp of 190F. Golden but not browned.
2. Freezer
   • Immediately turn the dough out onto a well floured surface and knead/fold in half until smooth and no longer sticky – 6-8 times.
   • Roll out to a ½” or ¾” thick rectangle. Use a 2½” to 2¾” round cutter to cut biscuits.
   • Place on lined baking sheet, cake pan, etc. Brush tops with melted butter.
   • Cover and allow to rise for 1 hour. Place in the freezer for 2 hours.
   • Bake for 16 to 20 minutes to an internal temp of 190F. Golden but not browned.
   • This freezing step produces higher, lighter biscuits when using dough on same day as it allows the biscuits to rise before the butter melts.

NOTE: When making a large batch, it’s convenient to roll out and cut all dough. With handling method #1, any biscuits not to be baked immediately can be frozen, and with handling method #2 simply bake what you need after 2 hours and leave the rest frozen. Cut rounds can be cooked straight from the freezer without thawing, simply add an extra 6+ minutes (20 min max) to baking time.

Yields 6-8 biscuits.

• 1 TBS onion powder
• 1 TBS garlic powder
• 1 TBS salt
• 1 TSP ground mustard seed
• 1 TSP sage
• 1 TSP thyme
• 1 TSP paprika
• 1 TSP black pepper

1. Combine ingredients and apply to meat.
2. Good for ~ MED/LG chicken.

• Brisket (trimmed)
• Brine (if using)
• Olive oil
• Barbecue Dry Rub

1. If brining, brine 10-12 hours. Rinse before proceeding.
2. Blot the brisket dry and brush on a light coating of oil.
3. Apply rub.
4. Allow to rest until the rub looks moist so it doesn’t fall off.
5. Cook the meat fat side up.
6. Smoke at 200° – 225° for 10-12 hours or until the brisket hits an internal temp of 190°.
7. Take it off the smoker, wrap tightly in foil, wrap in a towel, and put it in an empty cooler for an hour or two to rest. It will still be quite warm when you take it out to serve.

• 4-5 LB (~6 MED) baking potatoes
• 6 egg yolks (slightly beaten)
• 900 GR all-purpose flour

1. Bake potatoes in oven until tender.
2. Let cool just until you can skin them, right before you make the gnocchi. The potato needs to be warm, or else the gnocchi will not turn out right – the flour and potato will not bind with the egg.
3. Scoop out potato flesh and put through ricer into a bowl. Add egg yolks. Incorporate ~600 GR of the flour and mix until a dough is formed. Place on counter.
4. Using some of the rest of the flour, knead lightly until you have a nice dough formed, one that is not too sticky but yet is not super firm. If you feel you have obtained the right texture for the dough, do not continue to use all the flour.
5. Cut the dough into three sections with a pastry scraper. Roll out the sections into cords and then, with the pastry scraper, cut the cords into one inch little gnocchi. Set gnocchi on a lightly floured towel until ready to use.
6. Bring a large pot of salted water to the boil.
7. Add the gnocchi and put on a lid. When the water comes back to the boil, remove lid.
8. When the gnocchi float to the top, cook for one minute longer (taste to determine done-ness).
9. With a spider, remove gnocchi into either your waiting pan with sauce, or to a serving dish.
10. You may with to cook the gnocchi in batches.

Yields 8 portions.