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Red, White and Blue Potato Salad

Not your Mama’s potato salad, not my mama’s and that’s the point! It also won’t take you half the day to make.

Not your Mama's potato salad, not my mama's and that's the point! It also wont take you half the day to make.

I don’t think there is a bigger debate within families of who’s mom or grandma has the best potato salad. My Mother In Law won’t even eat potato salad if it’s not her’s. But to me, my grandma’s potato salad is the best although this is not my grandma’s potato salad, not at all. The only downside with my grandma’s potato salad is that it takes half a day to make and I don’t always have everything on hand to make it. Even my Mother In Law spends most of the day just to make her potato salad. With twin boys running around I don’t have time to spend hours making a side dish. One afternoon, I forgot I needed to bring a potato salad to a pot luck that I had promised to make. There was no way that I was going to be able to make my grandma’s in the time I had. I boiled some potatoes and winged it.

Basically added my favorite flavors and my favorite (and underrated) herb and got this recipe that turned out to be a hit! It wasn’t like anyone’s grandma’s potato salad so there wasn’t that comparison and disappointment that it wasn’t. Not only was it a hit it also took next to no time. To save even more time, once I boil the potatoes I lay them on a cookie sheet and stick them in the freezer for about 15 minutes. Since it’s the 4th of July, I tweaked my normal recipe by changing out the potatoes. I usually use only red potatoes, but to make it more festive, I added Yukon gold potatoes and purple potatoes. I love that I can find purple potatoes at the store now, the only way we were able to get purple potatoes were if you grew them. If you want potato salad but don’t want to spend forever making one, or you want a crowd pleaser to try this one!

Yield: 8 servings

Red, White, and Blue Potato Salad

Red, White, and Blue Potato Salad

Not your Mama's potato salad, not my mama's and that's the point! It also wont take you half the day to make.

Prep Time 15 minutes
Cook Time 15 minutes 10 seconds
Additional Time 1 hour
Total Time 1 hour 30 minutes 10 seconds

Ingredients

  • 1 pound Red Potatoes
  • 1 pound Yukon Gold Potatoes
  • 1 pound Purple Potatoes
  • 1/2 Shallot, minced
  • 1/4 cup fresh Dill, minced or 2T dried Dill
  • 2 cup Mayonnaise
  • 2 tablespoon Dijon Mustard
  • 2 teaspoon Salt
  • 1 teaspoon White Pepper
  • 1 teaspoon Granulated Garlic
  • 1 teaspoon Granulated Onion

Instructions

  1. Put the potatoes in a medium saucepan and cover with cold water by 2 inches. Salt the water generously. Bring to a boil over medium heat and cook the potatoes until fork tender, about 15 minutes. Purple potatoes cook a little faster than the other two so maybe cook them separately. Drain and put the potatoes, allow to cool completely. If you want to speed up the cooling place on a sheet tray in an even layer and place in the freezer for 10-15 minutes.
  2. Add everything but the potatoes to a big bowl, mix and check seasoning.
  3. Fold in potatoes until just mixed. Careful not to over mix so not to smash the potatoes.
  4. Let the salad sit in the fridge for at least an hour to fully cool and let the flavors marry.

Notes

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Meyer Lemon Kiss Cookies

Crisp buttery lemon cookie sandwiches with a perfectly tangy but sweet Meyer lemon curd and cream cheese frosting.

Lemon Cookie

Lemons are always the best way to transition from winter to spring, and one of my personal favorite kinds of lemons is the extra sweet Meyer Lemons. I’m particularly fond of anything and everything lemon in the form of dessert. I’m also particularly fond of any and all British baking shows, they’re always so sweet and nice except when Mary Berry tells you your bottom is soggy. I think if by some weird way I was able to be on the show (and Mary Berry was still judging) I’d under-bake my pie just so she’d tell me “that’s a soggy bottom”. Dreams do come true, right? 

These may be fighting words to some of you but I believe cookies are only cookies if they’re crispy. Soft cookies are just cookies that gave up on their way to being a cookie. These buttery cookie sandwiches are so crisp and are similar to Viennese whirls, but instead of the traditional buttercream and jam, I fill these kiss cookies with a perfectly tangy but sweet Meyer lemon curd and cream cheese frosting. To make them more festive I like to marble my cookie dough such an easy way to upscale their look that can make people think you stopped by one of our fantastic bakeries around town.

What’s the difference between lemons and Meyer lemons?

  • Meyer Lemons are a hybrid of a lemon and a tangerine, the fruits are typically smaller and smoother than their other citrus cousins. 
  • They are a popular ornamental tree in their native China
  • Meyer Lemons are sweeter with a more orange flavor than normal lemons
  • They contain more sugar and are less acidic but can be used in place of any recipe that calls for lemon
  • Meyer Lemons are a great addition to any sweet or savory dish, especially chicken, fish, and pork
  • You can eat them whole, their skin is so soft and sweet that you can eat the whole them whole, candied, or preserved

Find these Kiss Lemon Cookies in April 2021 of Spokane CDA Living Magazine

Yield: 12 cookies

Meyer Lemon Kiss Cookies

Meyer Lemon Kiss Cookies

Crisp buttery cookie sandwiches with a perfectly tangy but sweet Meyer lemon curd and cream cheese frosting.

Ingredients

Cookies

  • 1 cup Butter, softened
  • 1/2 cup Powdered Sugar
  • 1 1/2 cup Flour 
  • 2 tablespoons Cornstarch 
  • Yellow food dye (optional) 
  • 1/2 teaspoon Salt 

Cream Cheese Frosting

  • 2 tablespoons Butter, softened 
  • 1/4 cup Cream Cheese, softened 
  • 1 cup Powdered Sugar
  • Zest of 1 Meyer Lemon
  • Pinch of Salt
  • 1/2 cup Meyer Lemon Curd 

Instructions

Cookies

  1. Sift together flour, corn starch, and salt and set aside.
  2. With the whisk attachment on your mixer whip the butter until it is light in color, the softer and whipped the butter is the easier it will be to pipe later.
  3. Add half of the flour mixture at a time making sure not to over mix.
  4. While still in your mixing bowl divide the dough so that you have about a third of the dough on one side. Add about 7-10 drops of food coloring and mix into the smaller part of the dough. Once the food coloring is mixed fold the colored dough into the noncolored to create a marble effect. Place the marbled dough into a large piping bag with a decorative tip (I used a round tip).
  5. Pipe 24 2-inch circle cookies making sure they are all the same sized so when sandwiched they match and they all cook evenly. If you don't have a mat that has a guide, you can take a round cookie cutter dip it in flour then tap it onto your cookie sheet for a guide.
  6. Bake at 375˚ for 12 minutes. Remove from oven and fully cool before filling.

Cream Cheese Frosting

  1. In a medium mixing bowl (or stand mixer bowl) add the butter and cream cheese whip together with a hand mixer (or stand mixer) until fully combined and whipped until light in color.
  2. Quickly mix in the salt and lemon zest.
  3. Add powdered sugar a tablespoon at a time until fully mixed and the frosting is thick but playable. Place in a small piping bag with a decorative tip (I used a star tip)

Assembly

  1. Pair the cookies off with the same-sized cookies.
  2. Pipe a ring of cream cheese frosting around the base cookie.
  3. Fill the center of the frosting ring with about a teaspoon of curd.
  4. Top with a top cookie.


Notes

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Similar to these Lemon Cookies

Raspberry Lemon Eclairs

Horse Necking

Meyer Lemon Curd

Perfectly both sweet, and tart and so silky you’ll want to put this Meyer Lemon Curd on everything. It’s a good thing you just about can put it on everything.

lemon curd

What can I say about lemon curd that you don’t already know? It’s silky, sweet, but tart citrus that you can put on a piece of cardboard, and I’d still eat it and think it’s the best fucking in the world. But for some reason, I’ve had a slight and very much an irrational fear of making it. I managed to avoid getting over my fear all throughout culinary school (sorry Chef Em), I rather break down a whole pig in class than bet butter into whipped eggs and juice. I hang my head in shame as I admit that it took quarantine to attempt to make it, while everyone else was busy because it’s not like I’m going to tell Colby about my curd-making phobia. Guys, it’s stupid easy and I’m an idiot for buying lemon curd at Trader Joe’s (which was hard to find in stock in 2020). Honestly, I’m not sure why I avoided making curd for so long, it literally took me 10 minutes to make and is way better than any jarred stuff. Don’t be like me, don’t live so long without being able to whip up lemon curd whenever you want.

What’s the difference between lemons and Meyer lemons

  • Meyer Lemons are a hybrid of a lemon and a tangerine, the fruits are typically smaller and smoother than their other citrus cousins
  • They are a popular ornamental tree in their native China
  • Meyer Lemons are sweeter with a more orange flavor than normal lemons
  • They contain more sugar and are less acidic but can be used in place of any recipe that calls for lemon
  • Meyer Lemons are a great addition to any sweet or savory dish, especially chicken, fish, and pork
  • You can eat them whole, their skin is so soft and sweet that you can eat the whole them whole, candied, or preserved

Find these Kiss Lemon Cookies in April 2021 of Spokane CDA Living Magazine

Yield: 3 cups

Meyer Lemon Curd

lemon curd

Perfectly both sweet, and tart and so silky you'll want to put this Meyer Lemon Curd on everything. It's a good thing you just about can put it on everything.

Prep Time 5 minutes
Cook Time 10 minutes
Additional Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 1/2 cup Butter, softened and cut into cubes
  • 1 1/4 cup Sugar
  • 3 Eggs
  • 1 Egg Yolk
  • 1 cup Meyer Lemon Juice (about 4 Meyer lemons worth), freshly squeezed
  • 3 Meyer Lemons worth of Zest
  • 1/2 teaspoon Salt

Instructions

  1. Off the heat but in a medium-sized heavy-bottomed saucepan combine the sugar, lemon juice, zest, eggs, and egg yolk and mix well with a whisk.
  2. Place pan on medium heat, mixing every 30 seconds until the mixture has thickened to a loose pudding consistency.
  3. Take the pot off the heat and add the butter into the curd a couple of cubes adding more once the first ones melt, continue until all butter is combined.
  4. Pour curd through a mesh strainer to ensure there is no cooked egg curdles and zest.
  5. Place in the fridge until fully chilled, should thicken up more to be more pudding consistency. You can do this step a day ahead of time or if you need it to cool quickly pour the curd into a casserole dish so that it's a thin layer then place it in the fridge.

Notes

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Recipes that pair well with this Meyer Lemon curd.

Meyer Lemon Kiss Cookies

Raspberry Lemon Eclairs

Puff Pancakes

Deep Dish Cojonudo Vegetarian Quiche with Hash Brown Crust

Kick up your Mother’s Day brunch with this cojonudo quiche, so filled with chorizo, peppers, onions, and other goodies only a deep dish crust made of hash browns can contain the goodness.

One of this mom’s favorite things for breakfast has to be chorizo and eggs, mixed with some beans, potatoes, all scooped up in a tortilla, but the last thing this mom wants to do is cook on Mother’s Day. Kick up your Mother’s Day brunch with this cojonudo quiche, so filled with chorizo, peppers, onions, and other goodies only a deep dish crust made of hash browns can contain the goodness. Recently soyrizo has been replacing the traditional pork and truthfully it’s just as good. I wake up with a smile if I smell chorizo cooking in the morning, which is the feeling you want your mom to have Mother’s Day morning and quiche is a staple brunch idem for a reason it’s delicious. I love quiche for brunch because I can make it a day before so there is no waking up early or a mess in the kitchen, and everybody knows a clean kitchen is the real reason mom will have a smile on her face.   

Do you know what I personally love more than a clean kitchen I didn’t clean? Not having to celebrate Mother’s Day. Calm your tits, I’m not saying that we shouldn’t celebrate moms or the fact that we are moms, what I am saying is I hate how we “Celebrate” it. I’m going to share a secret with you all I’m not a huge fan of breakfast food, I was one of those kids that asked for a lunch menu if we were going out for breakfast, so the fact that we have to celebrate with breakfast or brunch, yuck. Also, why is brunch the meal we go all out for on mother’s day? It’s Sunday, let me sleep I don’t want to wake up early to wait in a crowded waiting room listening to people bitch and moan about the wait to then have a brunch buffet. Even before covid, the idea of buffets are suspect then add powdered scrambled eggs in a hot hold hotel pan, yuck. Maybe it’s the years of being a breakfast server at Edmonds, WA “favorite” breakfast joint, that has made me so bitter to going out on Mother’s day, so hard pass on that.

Now I’m going to bring up my most controversial Mother’s Day option, I believe that if you don’t have a kid currently in your home you should not be the center of the day, I’m sorry grandma. Trust me I’m Asian I know the whole respect your elders view and yes in every other situation on every other day that should be the case. At 34 years old with 13-year-old twins, when do I get to do what I want on Mother’s Day? When all my motherly figures in my life die? My Mother’s Day is always dictated by people who don’t have kids with them anymore, so I get that they want to be surrounded by their kids, but those kids most likely don’t want to be there. So can we just stop? Let mom’s all ages just do whatever they want, but without family or invite the family to brunch but don’t get butt hurt when your daughter sends you a present via amazon instead and says she’ll brunch with you another day because she wants to sleep in and day drink with her other mom friends who need to get away for an afternoon. The way it should be.

Quiche

Cojonudo- What does that mean?

In Spanish folklore, there’s a story about the first time King of Spain was served chorizo and eggs he was so pleased that he yelled out “COJONUDO” which means, “FUCKING, GREAT”.

You can find this quiche in the May 2021 issue of Spokane CDA Magazine

 

Yield: 1 quiche 8 servings

Deep Dish Cojonudo Vegetarian Quiche with Hash-brown Crust

Deep Dish Cojonudo Vegetarian Quiche with Hash-brown Crust

Kick up your Mother’s Day brunch with this cojonudo quiche, so filled with chorizo, peppers, onions, and other goodies only a deep dish crust made of hash browns can contain the goodness.

Ingredients

Crust

  • 1 32oz bag of frozen hash browns
  • ½  teaspoon Salt
  • 1 teaspoon Paprika
  • ½ teaspoon granulated Garlic

Filling

  • 4 large eggs
  • 1 ¾ cup heavy cream
  • Salt and Pepper to taste
  • ½ cup plant-based Chorizo
  • 1 cup Mexican blend cheese
  • ½ Onion, small diced
  • ¼ Red Bell Pepper, small diced
  • ¼ Green Bell Pepper, small diced
  • Cilantro to garnish

Instructions

The Crust:

Thaw the hash browns in the fridge (I do it overnight). In a large bowl add the hashbrowns, salt, and paprika toss until thoroughly seasoned. Then in a greased/buttered 9in springform pan press the hash browns into the base of the pan and up the sides as high as they will go with being even through the whole crust. Blind bake the crust at 425˚ for 45 minutes. Remove and allow to cool.  

The Filling:

Fry off the chorizo and allow to drain some of the grease off. In a large bowl (could be the same large bowl from before) add in the eggs, beat completely before adding the heavy cream, cooled chorizo, onions, peppers, cheese, salt, and pepper (to taste). Mix and pour into the cooled crust and bake at 350˚ or another 45 minutes. The center should have a slight giggle but not sloshy when done that will set as the quiche cools. Quiche is best served at room temperature or slightly warm garnish with cilantro, best with a side salad with mixed salsa and ranch dressing.

Notes

Recipe Card Tag

Other recipes that will be great with this quiche

Coconut French Toast

The Ultimate Bagel

Cheers to a Less Misérable 2021

Rainbow Vietnamese Noodle Bowl with Shrimp and Magic Noodles (Bún thịt nướng tôm)

Rainbow Vietnamese Noodle Bowl with Shrimp and Magic Noodles (Bún thịt nướng tôm). Aromatic shrimp with veggies and perfectly fried spring rolls, all on a bed of vermicelli rice noodles and lettuce. Served with a side of Nước chấm. Magical color-changing noodles are my fun spin on this classic dish.

Vietnamese Rainbow Noodle Bowl with Shrimp and Magic Noodles (Bún thịt nướng tôm)

Rainbow Vietnamese Noodle Bowl with Shrimp and Magic Noodles (Bún thịt nướng tôm). Aromatic shrimp with veggies and perfectly fried spring rolls, all on a bed of vermicelli rice noodles and lettuce. Served with a side of Nước chấm. Magical color-changing noodles are my fun spin on this classic dish. What are magic noodles you ask? Well, they are noodles that once you pour the Nước chấm on to them they change color! They go from this rich blue color to a pretty pink/purple color, how? Magic duh!

Ok, not really magic. The secret is in the red cabbage. Red cabbage has a chemical called anthocyanin in it that turns pink/purple in the presence of an acid, while in an alkaline substance (saltwater) it turns blue. My favorite way of showing this magic off is with vermicelli noodles, these thin semi-clear rice noodles just absorb the magic, and seeing that Bún (pronounced like boon) means noodles, why not make them special?

Vietnamese Shrimp Rainbow Noodle Bowl with Magic Noodles

Thịt nướng literarily means baked or barbecued meat, which is why this is a great “lets grill and eat outside” meal, where you can sit in the sun or around the fire pit enjoying the outdoors. You can even pack it for a picnic since it’s best at room temp. But when it’s the middle of winter and there is still about a foot of snow outside with a wind chill in the negatives, barbecuing sounds awful! So instead of the favorable grilled pork for my Bún thịt nướng, my way of still getting those caramelized bits is to sauté shrimp in butter and aromatics.

If the ingredient list looks a little scary, fear not! This is not a difficult dish to make. To keep it easier on me I use fresh veggies instead of having to pickle them unless I have some on hand, which isn’t uncommon. Frozen spring rolls are more common, but if I have lumpia around I’m going to use them. Usually, this dish has fresh mint, I’m not a fan so I keep it out but you don’t have to. My preferred herbs for this are scallions and cilantro. But you do you, that’s the fun of cooking! I feel like the term “traditional” can be very constricting to creativity, so be creative and use lots of colors, like the rainbow!

Let’s talk about Aromatics and Vietnam for a second…

When we talk about Vietnamese food it breaks down to Northern Vietnamese and Southern Vietnamese. Some dishes like Bún thịt nướng have different variations and serving style depending on where in Vietnam it’s coming from. For instance, lemongrass is much more of a southern flavor that isn’t used in the north. Also when serving Bún thịt nướng depending on where you are it’s served differently, In the north, the rice noodles and vegetables are on their own plate and the meat is put in a bowl with the Nước chấm. Where in the south it’s all layered in a large bowl with the Nước chấm on the side for your dipping or dressing needs. This recipe has lemongrass and is served in the same bowl so it’s the best of both worlds.

What is Nước chấm?

Nước chấm is a Vietnamese dipping sauce that is made from a blend of fish sauce, water, sugar, and citrus. Which is how it has the ability to change the color of the noodles. Since Nước chấm is everywhere in Vietnamese cooking, it’s usually referred to as just “dipping sauce”. Usually, it’s much paler in color than the deep brown that my Nước chấm is. The difference is the kind of fish sauce you use. I use the one with the squid on it because it’s not actually fish, it’s squid. I just prefer it over others and that’s my personal preference. Again, you do you boo and use whatever fish sauce you like, but don’t leave it out! Just know that it tastes so much better than it smells and is essential in these styles of dishes.

All the Vietnamese Noodles (Bún thịt nướngs) that can be.

Bún thịt nướng (grilled pork)

Bún thịt nướng chay (Vegetarian – using tofu in place of meat)

Bún thịt nướng bò (rice noodles with grilled beef)

Bún thịt nướng tôm (with grilled prawns)- like this recipe

Bún thịt nướng chả giò (with egg rolls)

Yield: 4 Servings

Rainbow Vietnamese Noodle Bowl with Shrimp and Magic Noodles (Bún thịt nướng tôm)

Vietnamese Shrimp Rainbow Noodle Bowl with Magic Noodles

Rainbow Vietnamese Noodle Bowl with Shrimp and Magic Noodles (Bún thịt nướng tôm). Aromatic shrimp with veggies and perfectly fried spring rolls, all on a bed of vermicelli rice noodles and lettuce. Served with a side of Nước chấm. Magical color-changing noodles are my fun spin on this classic dish.

Ingredients

Shrimp

  • 2 tablespoons Butter, unsalted
  • 3 to 4 cloves Garlic, minced
  • 2 tablespoons Lemongrass, minced
  • 1 to 6 Thai Chili, sliced thin
  • 1 pound Shrimp, medium sized
  • 2 teaspoons Honey
  • 2 teaspoons Fish Sauce

Magic Noodles

  • 1 cup Red Cabbage, minced
  • 3 bunches Vermicelli Noodles
  • Salt

Nước chấm or Dipping Sauce

  • 1/4 cup Fish Sauce
  • 1/2 cup Sugar
  • 2/3 cup Water
  • 2 tablespoons Lime Juice, freshly squeezed
  • 2 teaspoons Rice Wine Vinegar
  •  2 cloves Garlic, minced
  • 2 small Thai Chili, thinly sliced

Toppings - Add as much or Little of these as you'd like

  • Red Color - prepared Shrimp
  • Orange Color - Carrots, julienned
  • Yellow Color - Bean sprouts
  • Yellow Color - Spring Rolls, one or two per bowl
  • Green Color - Lettuce
  • Green Color - Cilantro
  • Green Color - Cucumbers, julienned
  • Purple Color - Red Cabbage, julienned

Instructions

Shrimp

  1. Clean, de-vain, and peel the shrimp.
  2. In a large frying pan (big enough to not crowd the shrimp, or cook in batches) add the butter, garlic, lemongrass, and chili. Turn the heat on medium allowing the butter and aromatics to steep together until fragrant.
  3. Turn the heat up to medium-high heat then add the shrimp,. Make sure they're in a single layer and not crowded to encourage golden brown edges, about 3 minutes.
  4. Turn the shrimp over and cook for an additional 2 minutes. Add the honey and fish sauce. Once the shrimp is cooked remove it from the pan and set aside.

Magic Noodles

  1. Chop the red cabbage doesn't have to fancy, I find the smaller the pieces the faster the color leach out. It will all be strained out.
  2. In a large stockpot, salt about 8 cups of water until it tastes like the sea, then add the cabbage. Bring to a simmer and cook until the water is a deep blue/purple color. Strain the cabbage, but keep the water, returning it to the stove to a boil.
  3. In a large heatproof bowl, add the dry noodles and pour just enough of the boiling water over the noodles so they are completely submerged. You will know they are done once they are bright blue and soft, about 10 minutes, but read the package for a better idea of how long your noodles should cook.

Nước chấm or Dipping Sauce

  1. In a small saucepan add water, sugar, garlic, and chili. Bring it to a simmer, all you're doing is cooking the "fresh flavor" out of the garlic and the chili, make sure the sugar is fully dissolved (2-3 minutes). Once it is removed from heat, put it in a heatproof bowl.
  2. Add the fish sauce, lime juice, vinegar, and place in the refrigerator to chill.

Assembly

  1. Pan-fry the spring rolls (or air-fry) until cooked through, golden brown and crispy. One (or two) per bowl, cut the spring rolls into fourths.
  2. In 4 large soup bowls, start building layers starting with the lettuce on the bottom, then the noodles.
  3. Then start adding the toppings in decorative arches (like a rainbow), stripes (like the pride flag), or whatever your creative eye wants. Make sure to not fully cover the noodles or you won't be able to see the magical change of color when you add the sauce.
  4. Serve with about 2 tablespoons of Nước chấm on the side, add to taste before eating. Pour or dip into the sauce, it's all up to you! Can be served at room temp or chilled.

Notes

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Similar Recipes

Shaved Brussels Sprout White Pizza

With our signature dough recipe in hand we tossed together some of our favorite ingredients and created a shaved brussels sprout white pizza tasty enough to be takeout without having to social distance. Creamy white sauce topped with salty prosciutto, sweet caramelized onions, and Brussels sprouts shaved thin so while the pizza is in the oven they get perfectly cooked while staying crisp.

White Pizza
Shaved Brussels Sprout White Pizza

With National Pizza Day being Tuesday, February 9th this year I asked my husband Colby also known as my favorite pizza know it all, for some tips and tricks on how to make the best pizzas at home. He has been obsessed with perfecting his pizza-making since he was a kid, and if he’s not making pizza he’s eating pizza from everywhere that serves pizza, so there is no one else I would ask about pizza. With his signature dough recipe in hand together we tossed together some of our favorite ingredients and created a pizza tasty enough to be takeout without having to social distance. Creamy white sauce topped with salty prosciutto, sweet caramelized onions, and Brussels sprouts shaved thin so while the pizza is in the oven they get perfectly cooked while staying crisp. I would also suggest making extra dough, it keeps well in the freezer so homemade pizza night can be any night, even a Tuesday.  

Colby’s Tips and Tricks for making the best Pizza at home.

Make sure you’re using fresh high quality 00 flour. This will make the best pizza dough you’ve ever had!

If you don’t have a pizza oven, (like most of us) you should invest in a pizza stone to use in your oven. Preheat your stone in the oven for at least 45 minutes at the max temp, and convection if you have.

Whole milk, low moisture mozzarella works best. If you want to use fresh mozzarella, I prefer to slice it thin and dry it out as much as I can on sheets of paper towels. This helps to not create pools of moisture on your beautiful pizza.

Find this Shaved Brussels Sprout White Pizza Recipe in February 2021 issue of Spokane CDA Living.

Yield: 1 12-inch pizza

Shaved Brussels Sprout White Pizza

Shaved Brussels Sprout White Pizza

With his signature dough recipe in hand together we tossed together some of our favorite ingredients and created a pizza tasty enough to be takeout without having to social distance. Creamy white sauce topped with salty prosciutto, sweet caramelized onions, and Brussels sprouts shaved thin so while the pizza is in the oven they get perfectly cooked while staying crisp.

Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes

Ingredients

  • 1 Pizza Dough
  • 1/4 cup Alfredo Sauce
  • 2 cups Mozzarella Cheese, shredded
  • 5 Brussles Sprouts, thinly sliced
  • 3 slices Prosciutto
  • 1/4 cup Caramelized Onions
  • A drizzle of Balsamic Reduction

Instructions

    1. Roll out prepared pizza dough into a 12-inch circle, lay the dough either on a pizza peel with a sprinkle of cornmeal, to ensure it doesn't stick, and slides easily into the oven. Or onto a parchment-lined sheet tray.
    2. Starting in the center spread the alfredo sauce evenly covering the dough to almost the edge.
    3. Sprinkle 3/4 of the cheese over the pizza, then the onions, prosciutto, brussels sprouts, then finally the remaining cheese.
    4. Place in a 550˚ oven either on a preheated pizza stone or on a sheet tray and cook for 5-7 minutes or until golden brown. Remove, allow to cool then drizzle balsamic reduction, slice and serve.

Notes

Recipe Card Tag

Similar Recipes

Lamb Sausage Pizza
Banoffee Pie

Pizza Dough

When I ask my pizza fanatic husband for a pizza dough recipe he did not disappoint. He has been perfecting this dough for years now making sure that the chew was perfect, thin enough that there is no chance of a soggy bottom, toothsome but not so bready that it’s like a breadstick.

Pizza Dough

With National Pizza Day being Tuesday, February 9th this year I asked my husband Colby also known as my favorite pizza know it all, for some tips and tricks on how to make the best pizzas at home. He has been obsessed with perfecting his pizza-making since he was a kid, and if he’s not making pizza he’s eating pizza from everywhere that serves pizza, so there is no one else I would ask about pizza. He did not disappoint, he has been perfecting this dough for years now making sure the chew was perfect, thin enough that there is no chance of a soggy bottom, but not so bready that it’s a bread stick.

This dough is the perfect balance of all of the above, and the perfect base to any kind of pizza, we usually make a double batch so that we can tuck some into the freezer for when the need for pizza is strong. I will say though this dough does not pair well with pineapple.

Other ways to use this Pizza Dough

Pizza Dough

When you’re in a pinch and have frozen dough but you don’t really want pizza try one of these.

Colby’s Tips and Tricks for making the best Pizza at home.

Make sure you’re using fresh high quality 00 flour. This will make the best pizza dough you’ve ever had!

If you don’t have a pizza oven, (like most of us) you should invest in a pizza stone to use in your oven. Preheat your stone in the oven for at least 45 minutes at the max temp, and convection if you have.

Whole milk, low moisture mozzarella works best. If you want to use fresh mozzarella, I prefer to slice it thin and dry it out as much as I can on sheets of paper towels. This helps to not create pools of moisture on your beautiful pizza.

Find this Pizza Dough Recipe in February 2021 issue of Spokane CDA Living.

Yield: 3 dough balls

Pizza Dough

Pizza Dough

When I ask my pizza fanatic husband for a pizza dough recipe he did not disappoint. He has been perfecting this dough for years now making sure that the chew was perfect, thin enough that there is no chance of a soggy bottom, toothsome but not so bready that it's like a breadstick.

Prep Time 20 minutes
Cook Time 1 minute
Additional Time 4 hours
Total Time 4 hours 21 minutes

Ingredients

  • 375 grams Water, lukewarm
  • 7 grams Active Dry Yeast
  • 4 grams Extra Virgin Olive Oil
  • 7 grams Salt
  • 612 grams Flour

Instructions

  1. In a large mixing bowl, combine flour and salt then set aside.
  2. In your stand mixer or another large bowl (that has been warmed to the same temperature as the water) add water and yeast. Allow the yeast to bloom for about 3-5 minutes.
  3. Once the yeast is bloomed, add the flour salt mixture to the bowl and either mix or turn on your mixer and knead until the dough just comes together.
  4. Once that happens drizzle in olive oil and continue to kneed for 15 minutes. Or until the dough comes together in a ball and bounces back.
  5. Once kneaded, shape the dough into a ball and coat it with olive oil. Add the dough to the bowl, cover, and allow to rise on the counter for 3-4 hours or in the fridge for 24 hours (if you refrigerate the dough, remove it 45-60 minutes before assembly).

Notes

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The Ultimate Bagel

Peach and Raspberry Galette

A galette is a French dessert that is a flat round or freeform tart or pie that I make with a hybrid crust that’s part pie crust part puff pastry so it’s the flakiest crust you’ll ever make that is a lot easier to make than it sounds. You can fill your galette with whatever your heart contents but peaches and raspberries are two fruits put together are pure magic.

I know you’re here to learn how to make a fan-fucking-tasic french galette, you want to learn how to make this short puff crust that is buttery and as flakey as that person you’ve been trying to talk to on tinder. But can we take a minute, really quick and talk about how amazing Jon Favreau is? This man has had is hands on almost everyone’s fandom Disney he directed the live action Lion King and Jungle Book, Star Wars he brought us The Mandalorian there for bringing us Baby Yoda, and don’t forget that without him we wouldn’t have Elf or Iron Man which lets be honest is why Marvel is where is it. For me the most touching and my personal favorite thing he’s worked (working) on is his movie Chef and the following series The Chef Show. At the time Chef came out is when we had just opened our food truck while trying to balance our family life with our kiddos. For those who have seen the movie are seeing the similarities there. He worked with Chef Roy Choi to make sure food truck life and his cooking skills were up to par with real life to make sure the movie cooking was real, which to me was heaven (I’m looking at you Monica Geller, who dated who on Friends? It all comes full circle).

Jon and Roy’s friendship continued after filming Chef and thank whatever they did because if they didn’t we wouldn’t have The Chef Show where Roy is basically continuing to teach Jon how to cook, sometimes with guests, just like in my favorite episode Remembering Jonathan Gold where they had Chefs who made some Johnathan Gold‘s favorite things like Green Curry and Peach Galettes. Based on this episode I feel like if Johnathan and I had met in person we’d be best friends. But watching this episode reminded me of this time I surprised my parents with a peach galette I made when I was in middle school using canned peaches, I’ve grown a bit from then so I updated my recipe no more canned peached involved. Thanks for going on that journey with me it was a long one just to say I my inner Jon Favreau fangirl made me watch The Chef Show that made me want to make a galette since the last time I made one was the one with canned peaches and I can do better than that now, and I hope you agree

Whats Rough Puff Pastry?

Rough Puff Pastry is basically an extra flakey pie crust like a pie crust and a puff pastry had a baby. The butter is mixed into the flour like in a pie crust but rolled, turned, and chilled multiple times before rolling out dough for filling.

Whats the difference between a Galette and a Pie?

Galette

A galette is a flat around single crust dessert that has typically harder fruits like an apple or stone fruit. The crust is more of a free form shape than you’d get in a traditional pie pan that gives it a through together feel that still is impressive. The crust can also vary from a rough puff pastry or a more bready brioche.

Where a Pie is deep typically in a pie tin so that is has perfectly round shape and even crust. It’s a pie people know what pies are, right?

Find this Galette in Spokane CDA Living Magazine

Yield: 1 Galette- 6 servings

Peach an d Raspberry Galette

Peach an d Raspberry Galette

A galette is a French dessert that is a flat round or freeform tart or pie that I make with a hybrid crust that’s part pie crust part puff pastry so it’s the flakiest crust you’ll ever make that is a lot easier to make than it sounds. You can fill your galette with whatever your heart contents but peaches and raspberries are two fruits put together are pure magic.

Ingredients

Crust

  • 1 cup Butter (unsalted, medium diced)
  • 1 ½ cup AP Flour
  • ½ cup Water* (ice cold)
  • ½ teaspoon Lemon Juice

Filling

  • 5 Peaches (sliced thin)
  • ½ cup Raspberries (a pint)
  • 2 tablespoons Flour
  • ¼ cup Sugar*
  • ½ cup Brown Sugar*
  • * may need to be adjusted. (note Step 1 in filling)

Instructions

Crust

The key to a great flaky crust is that everything is cold. Measure out all the ingredients mix the dry ingredients with the dry ingredients, wet with the wet, and keep the butter separate, put everything into the freezer for at least 10 minutes before you start. 

  1. Add the butter into the flour mixture using your fingertips (because they are the coldest part of your hand) cut in the butter until the butter is incorporated it should look like a mixture of cornmeal and peas. You can use a food processor or a pastry cutter but I like to use my hands so that the butter isn’t uniformed I find it makes the crust flakier (if you feel like the mixture gets too warm put it back into the freezer for 10 more minutes). 
  2. With one hand mix the flour mixture while slowly adding water and lemon mixture until it just comes together. The reason for the lemon juice is that it inhibits gluten production and gluten in a crust will make your crust gummy. 
  3. Pour the dough out onto the counter and lightly knead just until all the flour is incorporated. Then with a rolling pin roll the dough out into an oval about ¼ of an inch thick then fold the dough into thirds (making 3 layers) then turn the dough so that the sides you can see the layers are at the opposite of where it was and repeat. Cover with plastic wrap and place in the fridge for 15-30 minutes. 

Filling

  1. Add the peaches, salt, and most of each of the sugars mix well and taste a peach if you feel it needs more sugar to add more if you think it’s sweet enough stop don’t add any more.
  2. Add the flour to the peaches then mix well any juice left at the bottom of the dish is the juice you’re not enjoying. 


Assembly

  1. Line a cookie sheet with parchment or a nonstick barrier, then take the dough and roll it out evenly so that the dough covers the bottom of the cookie sheet. Then place the dough onto the sheet. 
  2. Pour the peaches into the middle and spread out evenly leaving about 3-4 inches of space to the edge, place the raspberries evenly over the peaches. 
  3. Fold the remaining dough over the filling keeping in mind that is it ok to not be perfect when doing this. The only important thing is to make sure that the filling will stay in the pastry, and that the center isn’t covered. 
  4. Place the galette into a 350°preheated oven for 45-50 minutes or until the center is bubbly and the crust is golden brown. 
  5. Let cool completely before serving. Serve alone or with ice cream or whipped cream.

Notes

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Poke Bowl

I bet you have a lot of what you need to make the perfect poke bowl already in your fridge. Top that with my renditions of my favorite poke place in Hawaii, and kani salad, set out the toppings and let the family build their own because the only perfect poke bowl is the poke bowl you build yourself. 

Poke Bowl

Poke is nothing new, it’s been around for as long as Hawaiian fisherman have been hungry while fishing. Poke was invented by that need and developed into the traditional version of diced fish, whatever they caught that day, kukui nut, salt, and limu which is an algae that is common in Hawaii, and thats pretty much all it was. Poke as we know and love it with it’s variations didn’t actually become popular until the 70’s, but still pretty much stayed on the islands. It’s so popular on the islands that a lot of grocery stores have a poke counter next to the deli counter, where for lunch you can go in and get a bowl of rice and poke. Then around 2012 someone somewhere though up the idea of adding more toppings to the rice and poke and poke bowls were all of a sudden everywhere. Which to me is heaven, but when feeding a family of 4 including the endless pits our twin teenaged boys are it gets a little pricey. I bet you have a lot of what you need to make the perfect poke bowl already in your fridge. Top that with my renditions of my favorite poke place in Hawaii, and kani salad, set out the toppings and let the family build their own because the only perfect poke bowl is the poke bowl you build yourself. 

Poke Bowl

Other Great Topping Ideas for your Poke Bowl

The best part of this recipe is that none of it is set in stone. Mix and Match whatever your heart desires, here are some other ideas.

  1. Cucumber Salad
  2. Nori strips
  3. Pineapple 
  4. Corn
  5. Cabbage
  6. Jalapeños
  7. Pickled ginger 
  8. Roe 
  9. Asian hot sauce 
  10. Quinoa is a great substitute for rice

You can find this recipe in August 2020 issue of Spokane CDA Magazine.

Yield: 4 Bowls

Poke Bowl

Poke Bowl

I bet you have a lot of what you need to make the perfect poke bowl already in your fridge. Top that with my renditions of my favorite poke place in Hawaii, and kani salad, set out the toppings and let the family build their own because the only perfect poke bowl is the poke bowl you build yourself. 

Ingredients

Poke

  • 1 pound sushi-grade Salmon (or ahi), diced into 1 inch cubes 
  • 1 cup sweet onion
  • ¼ cup Green onion
  • 1 teaspoon garlic, minced
  • 1 tablespoon ginger, minced
  • 1 teaspoon chili flakes
  • 2 tablespoons veggie oil
  • 2 teaspoon sesame oil
  • 3 tablespoons Soy sauce
  • 1 tablespoon sesame seed

Kani Salad

  • 12 oz Imitation Crab
  • 1/2 cup Mayonnaise 
  • 3 tablespoons Sriracha  
  • 1 tablespoon Soy Sauce
  • 2 teaspoons Honey

Bowl Base

  • 2 cups cooked Sushi Rice, divided
  • 1 handful fresh Baby Spinach 

Fillers

  • 1 cup Mango, diced
  • 1 cup Seaweed Salad
  • 1 Avocado, sliced thin 
  • 1 cup Cucumber, sliced 
  • 1/2 cup Red Onion, diced 

Toppings (all to taste)

  • Cilantro
  • Green Onion, thinly sliced 
  • Furikake
  • Sriracha Mayo (or extra Kani Salad dressing)
  • Eel Sauce

Instructions

Poke

  1. Mix all ingredients into a mixing bowl, mix well serve immediately, or can be refrigerated overnight.

Kani Salad

  1. Unroll the imitation crab so that you can stack sheets on top of another and julienne they should be about 3 inches long
    and thin.
  2. In a mixing bowl add everything but the crab, mix well then add crab and mix well, serve immediately, or can be refrigerated overnight.

Building the Bowl

  1. In 4 individual bowls lay a bed of rice then a layer of spinach.
  2. Divide the poke, kuni salad, and the fillers equally and decoratively on top the spinach.

Finishing the Bowl

  1. Drizzle alternatively with eel sauce and spicy mayo.
  2. Sprinkle the top with furikake

Other Toppings

The best part of this recipe is that none of it is set in stone. Mix and Match whatever your heart desires, here are some other ideas.

  1. Cucumber Salad
  2. Nori strips
  3. Pineapple 
  4. Corn
  5. Cabbage
  6. Jalapenos
  7. Pickled ginger 
  8. Roe 
  9. Asian hot sauce 
  10. Quinoa is a great substitute for rice

Notes

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The Ultimate Bagel

It’s the “ultimate” bagel because it’s a solid base dough for most bagel flavors, therefore it can be almost any bagel you need it to be.

Bagel

I feel deep down in my soul that I belong in New York City, in Carrie Bradshaw’s apartment living a creative life with a group of friends that are really more like family like Hannah in Girls, while fully understanding I’d be living a life more like Abbi like in Broad City and spending every extra cent on any and all on and off-Broadway shows as possibly can. My short and unfortunately an only trip to the big apple only solidified my gut feeling that I belonged there. I could go on and on about how equally fantastical and somber the city looked and felt because we went the December after Hurricane Sandy hit Manhattan, or how the hotel we stayed at was totally haunted, or how we were stalked through an abandoned neighborhood by a homeless man while he yelled a string of profanities that was almost like poetry (and that we quote to this day), but this is a food blog. So I will instead tell you about my favorite morning I spent in New York.

I woke up in a sun-soaked room, but not a warm sun-like in summer but a cool light more of light grey rays filtering through the sheer curtains. It was 2 weeks before Christmas and I had spent the last 4 nights in this strange but comfortable bed in a hotel that definitely has seen better days but still inviting, but still not exactly a place you want to spend any more time in then you have to, but that’s how we travel. The night before my husband Colby, his cousin (my quick new best friend) Gaby, and I had spent a long night getting lost in little Italy, fighting strangers for cabs and winning, and drinking rum in our Grey’s Papaya Pina Colada. Colby was a little slower waking up than I was so I text Gaby and we decide to grab bagels and walk through Central Park until Colby is ready to start the day. I get ready, kiss Colby on the forehead and hop on the subway. Honestly, I’m loving the subway so I don’t mind the ride at all. 

Her apartment is on the upper west side surprisingly close to our hotel. I wait outside admiring the brownstones wondering what life would be if we lived here, while Gaby made her way down beyond excited for our next food destination. She takes me up to her favorite bagel place that is just south of the diner the gang from Seinfeld hung out. I was thankful for the long line to contemplate what of the thousands of combos of bagel and smear that were possible I wanted while enjoying the sweet smell of the water bath the piles and piles of bagels were in not even an hour ago.

We get to the counter I decide to order the biggest coffee they had, the dill and chive smear was calling me name on an everything bagel, with lox, red onion and capers, thinking “Why mess with a classic? You’ll only be mad at yourself later”. I order Colby the same thing for when he catches up, Gaby gets a her bagel and we head to the North West part of Central Park. Right as we reach the edge of the park Colby texts asking where we were because he’s on his way to meet us so we find the perfect bench to people watch the joggers and families.

We got to the counter. I decided to order the biggest coffee they had, the dill and chive smear was calling me name on an everything bagel, with lox, red onion, and capers, thinking “Why to mess with a classic? You’ll only be mad at yourself later”. I order Colby the same thing for when he catches up, Gaby gets her bagel and we head to the northwest part of Central Park. Right as we reach the edge of the park Colby texts asking where we were because he’s on his way to meet us so we find the perfect bench to watch the joggers and families.

While we waited we sip our hot coffee chat about how excited we are to see the Broadway show we had tickets for that afternoon and pointing out runners who ran like Velociraptors, once we were settled and warmed to the core we dug into our bagels.

I take my first bite of this bagel and it’s like I’ve never had a bagel before, it’s like I get transported similar to Remi in Ratatouille where the flavors swirl around in my head in shapes and colors I’d never seen before. I have been trying to recreate that feeling with a bagel ever since. In no shape I am calling myself a bagel master or that I could out bagel and bagel place, but I also don’t see traveling again in our near future, thanks covid, so I had to figure out something. I can’t remember what that bagel place was called or exactly where it was so it’ll be a sweet memory about the time we had the best bagels then stumbled into Strawberry field on the anniversary of John Lennon’s death then feeling obligated to stay to pay respect for what my mom’s old doorman Mark (David Chapman) did.

What I learned on my bagel journey.

  • The water needs to be warm, the way we do it is just warm enough that you can keep a finger in it but it’s too warm to keep it there for long.
  • Bread Flour is higher in protein therefore giving you the dense but chewy texture you need in a bagel.
  • Barley malt syrup is what gives bagels their sweetness but I prefer molasses, I give the bagels a malty flavor and make them a bit richer in color, but brown sugar is also a great substitute.
  • You will need to hand knead the dough because the protein in the bread flour will make the dough too dense for most mixers to handle, bagels aren’t worth losing your mixer for.
  • The water bath is a must you will not get the same chewy crust bagels are known for. The point of the water bath is to allow the bagel to keep its shape just like a pretzel.

The shine bagels are known for are the starches gelatinize there for giving bagels that shine and chew, you really should check out ChefSteps for why that is.

Yield: 8 bagels

The Ultimate Bagel

The Ultimate Bagel

It's the "ultimate" bagel because it's a solid base dough for most bagel flavors, therefore it can be almost any bagel you need it to be.

Ingredients

  • 1 1/2 cups Water, warm
  • 2 3/4 teaspoons Yeast
  • 500 grams Bread Flour
  • 1 tablespoon Molasses
  • 2 teaspoons Salt
  • Oil to coat bowl
  • 1/4 cup Honey
  • 1 Egg White

Instructions

  1. Warm your mixing bowl and dough hook attachment on your stand mixer by just covering the hook with hot water, warm for 5 minutes. Dumb the water and dry the bowl.
  2. Whisk the warm water, yeast, and molasses in the warmed mixing bowl then allow to bloom for 5 minutes
  3. Add flour and salt into the bowl and turn on mixer on low and allow to mix for 3 minutes. This dough is stiff, and kind of dry. because of this, you will need to knead your dough by hand for 4-5 minutes or until the dough bounces back once poked.
  4. In a lightly oiled bowl, place the dough and cover with plastic wrap or a damp towel. Allow to rise at room temp 60-90 minutes or until it has doubled in size.
  5. On a lightly floured surface, turn the dough out to it, and punch it down to release any air bubbles. Then divide into 8 equal parts, shape dough into a ball. Press your finger into the center stretch the hole big enough to put two fingers (of opposite hands) into twirl the dough around both fingers until the hole is about 1- 1 1/2 inches big. Allow to rest while the water bath comes to a bowl.
  6. In an 8qt heavy bottom pot (a dutch oven works best) fill the pot about 1/2 way add honey and bring to a boil then reduce to medium-high heat. Carefully place the bagels into the water bath making sure not to crowd them. Cook for 1 minute then flip and cook for 1 more. Remove and place on to either a parchment-lined or slip mat covered sheet tray, place aside to air dry.
  7. With a pastry brush, brush the egg white over the tops of the bagels, then you can either sprinkle toppings on like salt, parmesan, or dill or place topping on a plate a dip the top of the bagel to coat it like with poppyseeds or everything bagel seasoning.
  8. Place in a 425˚ preheated oven for 20-25 minutes rotating the sheet tray halfway through. They will be done when they are a deep golden brown. Allow to cool on the sheet tray for at least 20 minutes before cooling completely on a wire rack,
  9. Enjoy them toasted with a good smear, topped with salmon and capers, bread for your epic sandwich, or the perfect base for a pizza bagel for your light night rummage for munchies.

Notes

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New Years Eve Cocktails

Let’s be honest for a minute and agree that 2020 has given us plenty of reasons to drink.

Let’s be honest for a minute and agree that 2020 has given us plenty of reasons to drink. It hasn’t been a great year and we have all been affected by this pandemic. Whether you’re an overworked essential worker, one of the many who have lost their job, struggling through quarantine, not seeing loved ones, or like me becoming your kid’s most under qualified teacher, it’s been hard! But through the struggle, we can still find things to cheer for! Like distilleries who are using their resources to make much-needed hand sanitizer, more time to spend with family, Netflix, and the nation’s instant gratitude for every teacher they have ever had. 

I’ll admit that I’m not the most creative person when it comes to cocktails, anything other than a vodka soda is fancy. SoI asked my friend Luke Barrey who is currently working as a bartender at Gander and Ryegrass, to show me a couple of simple but delicious drinks that will make the last day in 2020 special. Let’s drink away from 2020 and cheer in 2021.

Luke’s Bartending Tips

  • Shake if there’s juice, and stir if there is not. 
  • Always double stain your drinks, to ensure that there is as little sediment in your drink as possible. 
  • Ice is a crucial ingredient, bad-tasting ice will melt into your drink and that flavor will linger. 
  • The size of the ice is also important, too small it will dilute your drink too fast. Best to shake or stir with small ice serve with bigger ice cubes or “gentlemen’s ice”.
  • When garnishing with citrus zest try to zest over the glass so that any oils from the rind will add flavor to your drink, or at least twist the zest over the glass. Also, give the rim of the glass with the zest before dropping it into the drink.  

An Old Fashion Midnight Kiss

The addition of blackberries brings a traditional Old Fashion to a dark and moody place, fitting for 2020.

Horse Necking

A simple drink that has a big wow factor that will make your guests think you’re a better bartender than you really are.

Cheers to a Less Misérable 2021

Like looking through rose-colored glasses into 2021. Gin, lemon, raspberries, and champagne what more do you need?

2020 Done Me Dirty Martini

It’s bad luck to have an even amount of olives in a dirty martini. So let’s not press our luck, add 3 olives to this dirty martini so we don’t have a repeat of 2020.

The Ball Drop, a Champagne Cocktail

The perfect drink to ring in the New Year with. Champagne sweetened with a cranberry pear puree, and sugared cranberries aka balls to drop into your drink.

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