Truffled Garlic Mashed Potatoes
(Serves 8)

Ingredients:

• 2 Lbs russet potatoes, peeled, cut into 1-inch pieces
• 1 Cup half and half cream
• 1/2 to 1/3 Cup butter, room temperature
• 3 cloves garlic, crushed
• 1 Tbsp white truffle oil
• Course kosher salt and freshly ground black pepper to​ taste
• 1 Tsp chopped black truffle (optional)*

Instructions:

• Simmer potatoes in large pot of boiling salted water (enough cold water to cover by at least 2 inches) about 20 to 30 minutes or until tender when pierced with a fork; remove from heat and drain.
• Return potatoes to pot and stir over medium heat until excess moisture evaporates, about 1 minute. Remove from heat.
• Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
• Mash potatoes with a potato masher or ricer (do not use​ your electric mixer) until there are no lumps.
• Add garlic half and half; blend well (the amount of liquid needed may vary, so add slowly until potatoes are fluffy and still have body).
• Add butter and truffle oil. Season to taste with salt and pepper. Stir in chopped truffles, if desired.
• Transfer to a serving bowl and serve.​

Chef’s Note: You can substitute all dairy ingredients with plant-based products to make this recipe into a completely vegan dish.

Baked Chicken Wings (serves 6-8)

Ingredients:

• 24 chicken wings (about 4 pounds)
• ½ cup hot sauce
• 1 teaspoon garlic salt
• ¾ tsp onion salt
• ½ tsp pepper
• ¼ tsp cayenne pepper
• ¼ tsp jalapeño powder
• ½ tsp smoked paprika
• 4 tbsp olive oil
• Blue cheese dressing – store bought is fine (I prefer ranch)
• Fresh Parsley

Instructions:

• In a large pot, fill ¾ with water. Place chicken wings, seasoning, ¼ cup of hot sauce and boil for 30 – 35 minutes.
  
• When cooked thoroughly, drain and place wings in a baking pan. Mix olive oil with the remainder of the hot sauce and drizzle evenly over wings.
  
• Heat oven to 450 degrees F. Bake 15 minutes, turn over and bake for an additional 15 minutes.
  
• Place wings on serving platter. Place dressing in dipping dish, serve with celery and/or carrot sticks. Sprinkle fresh parsley for garnish.

​

Here is an easy and show stoping recipe for a fireworks worthy 4th of July cupcake dessert.

​4th of July Red, White & Blue Cupcakes
(makes 12 cupcakes)


Ingredients:

For the Blue Vanilla Cupcakes:

• 1½ cups all-purpose gluten-free flour
• 1 cup granulated sugar
• 1½ teaspoons baking powder
• ½ teaspoon table salt
• 8 tablespoons unsalted butter (1 stick), room temperature
• ½ cup sour cream
• 1 large egg , room temperature
• 2 large egg yolks , room temperature
• 1½ teaspoons vanilla extract
• 6 tablespoons blue food coloring (liquid)
• 12 medium sized strawberries

For the White Frosting:

• 1 1/2 sticks unsalted butter, softened
• 1 pound (3 2/3 cups) confectioners' sugar
• 1 to 2 tablespoons milk (optional)

Instructions:

• Adjust oven rack to middle position; heat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners.
• Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, vanilla and food coloring; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.
• Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.
• In a mixing bowl, cream butter until smooth.
• Gradually add confectioners' sugar; beat until smooth. If too thick to spread, beat in 1 to 2 tablespoons milk.
• Wash and cut of the tops of strawberries. Frost cupcake and top with strawberry.

Glühwein {German Mulled Wine} is a warm winter German version of sangria; it should taste like Christmas spices - The basics are red wine, spices, sweetening and fruit, heated together to diffuse the flavors and served warm to bring relief to hands that cup it and bodies that drink it.
​
Glühwein (serves 8)

Ingredients:

• 1 bottle of red wine. Use an inexpensive full bodied fruity wine. You definitely do not want to use an expensive bottle and try to avoid one with oak aging. I think a Cabernet, red Zinfandel or Syrah/Shiraz would be ideal.
• 2 - Cinnamon sticks ~ Cinnamon is very traditional. Break the sticks into pieces 1 - 2 inches each
• 16 Whole Cloves ~ again a traditional ingredient
• 1 Orange
• 2 Tablespoons runny honey
• 1 heaped teaspoon mixed ground Christmas cake spices - or equivalent amount of any of ground allspice, nutmeg, coriander mixed together
• Water - wineglass full
• 6-8 oz Brandy

Instructions:

1. Add water to a large pot and place over medium heat.
2. Add cinnamon honey and spices.
3. While honey is dissolving cut the orange into quarter lengthways, then cut them in half so you have eight pieces. Push two of the cloves into the skin of each piece and add to the pan.
4. Pour in all the wine.
5. Bring the heat up. It should not boil, so as the bubbles start rising turn the heat off.
6. As soon as it is cool enough to taste, test it for sweetness. If it is not sweet enough add sugar to taste and stir to dissolve.
7. Let the pot stand for an hour or longer so the flavors develop.
8. Warm gently before serving and spoon out into a heatproof glass or tea cup, leaving the oranges and cinnamon behind. Optionally garnish with a fresh orange slice, fresh star anise or fresh stick of cinnamon. Top off with splash of brandy.

Notes:
• The wine has not been heated enough to evaporate all the alcohol, so be aware it is still an alcoholic drink.
• To make larger quantities: multiply the recipe per amount of guests being served. This recipe serves 4 people 2 servings or 8 people 1 serving.

The idea of pushing the cloves into the orange is so they are not loose in the drink. If you do not do this stage you should consider straining the drink so that people don’t get the surprise of a whole clove in their throats.

Variations:
As mentioned, there are many variations to the basic recipe of warmed wine with spices. Some people like to add brandy to give the Glühwein more body, but of course that adds dramatically to the alcohol. Another way of adding body is to pour in a glass or two of Port.


CHEERS!!

I got this idea from a true hostess. My friend Suzi, makes Wednesday dinner for an average of 4-6 people on a weekly basis; as well as weekly brunches.  Having said that, one can imagine all the yummy plates that have stepped out from her kitchen.  But, she really wowed me with this mouthwatering pizza delight. Its easy to make and the presentation makes for a colorful appetite pleaser.

Caramelized Onions, Eggplant, Shrimp and Goat Cheese Pizza (serves 4)

   7.   Top eggplant and tomato with goat cheese.

  8.   Place in oven and bake until crust is golden brown, about 12 minutes. Add 
        shrimp and cook for an additional 2-3 minutes.
  9.   Remove, garnish with basil (optional), slice and serve.