Mead – Soaked Apple Bake

Braised in a clove and black current jus.

Short Ribs

Herb Crusted Smoked Whole Salmon

Honey Root Vegetables

With endive, mushrooms, shaved fennel and mustard seed.

Salad

Lamb, Bean & Cabbage Stew

Served with blóm butter and assorted toppings.

Rye Flat Bread

Classic Italian dessert with layers of coffee-soaked ladyfingers and mascarpone cheese.

Tiramisu

Pasta tossed with seasonal vegetables and olive oil.

Pasta Primavera

Crispy calamari served with marinara sauce.

Calamari

Grilled ribeye steak served with fries and house salad.

Steak Frites

Grilled bread topped with fresh tomatoes, basil, and garlic.

Bruschetta

Lightly breaded and fried calamari served with marinara sauce.

Fried Calamari

Warm chocolate cake with a gooey molten center, served with vanilla ice cream.

Chocolate Lava Cake

Classic margarita made with tequila, lime juice, and triple sec.

Margarita

Classic New York-style cheesecake topped with fresh berries.

Cheesecake

Juicy ribeye steak cooked to your liking, served with mashed potatoes.

Ribeye Steak

Fresh salmon fillet grilled to perfection, served with seasonal vegetables.

Grilled Salmon

Spicy buffalo wings served with blue cheese dressing.

Buffalo Wings

Crisp romaine lettuce, croutons, parmesan cheese, and Caesar dressing.

Classic Caesar Salad

Refreshing cocktail with rum, mint, lime, and soda water.

Mojito

Preheat your oven to 350°F (175°C). Core and slice the apples into thin wedges.

Prepare the Apples

In a large bowl, combine the sliced apples, mead, brown sugar, cinnamon, nutmeg, vanilla extract, and salt. Toss until the apples are evenly coated.

Mix Ingredients

Grease a baking dish with butter. Pour the apple mixture into the dish evenly.

Prepare the Baking Dish

In a separate bowl, mix oats with melted butter and a sprinkle of cinnamon. Spread this mixture over the apples in the baking dish.

Make the Topping

Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the apples are tender and the topping is golden brown.

Bake

Let cool slightly before serving. Enjoy warm, perhaps with a scoop of vanilla ice cream!

Serve

apples

mead

brown sugar

cinnamon

nutmeg

butter

vanilla extract

oats

salt

Preheat your oven to 325°F (160°C). Season the short ribs with salt and black pepper.

Prepare the Ribs

In a large Dutch oven, heat olive oil over medium-high heat. Add the short ribs and sear on all sides until browned, about 3-4 minutes per side. Remove the ribs and set aside.

Sear the Ribs

In the same pot, add the chopped onion and carrots. Sauté until softened, about 5-7 minutes. Add the minced garlic and cook for an additional minute.

Sauté the Vegetables

Pour in the red wine and scrape the bottom of the pot to release any browned bits. Bring to a simmer and let it reduce by half, about 10 minutes.

Deglaze the Pot

Stir in the beef broth, black currant jelly, whole cloves, and fresh thyme. Return the short ribs to the pot.

Add Remaining Ingredients

Cover the pot with a lid and place it in the preheated oven. Braise for 3 hours, or until the meat is tender and falling off the bone.

Braise the Ribs

Once cooked, remove the short ribs from the pot and let them rest for a few minutes. Serve with the sauce spooned over the top.

Beef short ribs

Salt

Black pepper

Olive oil

Onion, chopped

Carrots, chopped

Garlic cloves, minced

Red wine

Beef broth

Black currant jelly

Whole cloves

Thyme, fresh

Preheat your smoker to 225°F (107°C). Rinse the whole salmon under cold water and pat it dry with paper towels.

Prepare the Salmon

In a bowl, combine the chopped dill, parsley, chives, olive oil, minced garlic, lemon zest, salt, and black pepper. Mix until well combined.

Make the Herb Crust

Spread the herb mixture evenly over the entire surface of the salmon, ensuring to get it into any crevices. Let it marinate for about 30 minutes.

Apply the Herb Mixture

Place the salmon in the smoker and smoke for about 2-3 hours, or until the salmon reaches an internal temperature of 145°F (63°C).

Smoke the Salmon

While the salmon is smoking, bring a pot of salted water to a boil. Add the chopped parsnips and cook for about 15-20 minutes, or until tender.

Prepare the Parsnip Mash

Drain the parsnips and return them to the pot. Add the buttermilk and butter, then mash until smooth and creamy. Season with salt and pepper to taste.

Mash the Parsnips

Once the salmon is done, remove it from the smoker and let it rest for a few minutes. Serve the herb-crusted smoked salmon alongside the parsnip and buttermilk mash.

Whole salmon (about 5-6 lbs)

Fresh dill, chopped

Fresh parsley, chopped

Fresh chives, chopped

Garlic, minced

Lemon zest

Parsnips, peeled and chopped

Buttermilk

Butter

Preheat the Oven

Peel and chop the carrots, parsnips, sweet potatoes, and beets into similar-sized pieces for even cooking.

Prepare the Vegetables

In a large bowl, combine the chopped vegetables with olive oil, honey, salt, and black pepper. Toss well to ensure the vegetables are evenly coated.

Spread the coated vegetables on a baking sheet in a single layer. Roast in the preheated oven for about 30-35 minutes, or until tender and caramelized, stirring halfway through.

Roast the Vegetables

During the last 5 minutes of roasting, sprinkle the chopped hazelnuts and fresh thyme over the vegetables.

Add Hazelnuts

Remove from the oven, let cool slightly, and serve warm as a side dish.

Carrots

Parsnips

Sweet Potatoes

Beets

Olive Oil

Honey

Black Pepper

Chopped Hazelnuts

Fresh Thyme

Wash and dry the endive, mushrooms, and fennel. Slice the mushrooms and shave the fennel thinly.

Prepare the ingredients

In a large bowl, combine the endive, sliced mushrooms, and shaved fennel.

Mix the salad

In a small bowl, whisk together olive oil, lemon juice, mustard seeds, salt, and black pepper.

Make the dressing

Pour the dressing over the salad and toss gently to coat all the ingredients evenly.

Combine

Transfer the salad to a serving platter or individual bowls and enjoy!

Endive

Mushrooms, sliced

Fennel, shaved

Mustard seeds

Lemon juice

Black pepper, freshly ground

In a large pot, heat the olive oil over medium-high heat. Add the lamb cubes and sear until browned on all sides. Remove the lamb and set aside.

Sear the Lamb

In the same pot, add the chopped onion, garlic, and carrots. Sauté for about 5 minutes until the onions are translucent.

Return the seared lamb to the pot, then add the chopped cabbage, white beans, vegetable broth, thyme, bay leaf, salt, and black pepper.

Combine Ingredients

Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for about 45 minutes, or until the lamb is tender.

Simmer the Stew

Remove the bay leaf before serving. Adjust seasoning if necessary, and serve hot.

Final Touches

Lamb shoulder, cut into cubes

Canned white beans, drained and rinsed

Green cabbage, chopped

Carrots, sliced

Vegetable broth

Thyme, dried

Bay leaf

In a large mixing bowl, combine the rye flour, salt, and baking powder.

Mix Dry Ingredients

Make a well in the center of the dry ingredients and add the olive oil and water. Mix until a dough forms.

Add Wet Ingredients

Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth.

Knead the Dough

Cover the dough with a damp cloth and let it rest for 30 minutes.

Rest the Dough

After resting, divide the dough into 6 equal pieces. Roll each piece into a thin flatbread shape, about 1/8 inch thick.

Roll Out the Dough

Heat a skillet or griddle over medium heat. Cook each flatbread for about 2-3 minutes on each side, or until golden brown and cooked through.

Cook the Flatbread

Remove from heat and serve warm with blóm butter and assorted toppings.

rye flour

water

olive oil

baking powder

Brew a strong cup of espresso coffee and let it cool slightly. If using, stir in the coffee liqueur.

Prepare Coffee Mixture

In a mixing bowl, combine the mascarpone cheese, granulated sugar, vanilla extract, and heavy cream. Whip until smooth and creamy.

Make the Mascarpone Mixture

Quickly dip each ladyfinger in the espresso mixture, ensuring they are soaked but not soggy.

Soak Ladyfingers

In a rectangular dish, create a layer of soaked ladyfingers. Spread half of the mascarpone mixture over the ladyfingers. Repeat with another layer of soaked ladyfingers and the remaining mascarpone mixture.

Layering

Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Chill

Before serving, dust the top with cocoa powder. Cut into squares and enjoy your delicious tiramisu!

ladyfingers

espresso coffee

mascarpone cheese

heavy cream

granulated sugar

cocoa powder

coffee liqueur (optional)

In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Add bell pepper, zucchini, and carrot to the skillet. Sauté for about 5-7 minutes until they begin to soften.

Add Vegetables

Add the cherry tomatoes and spinach to the skillet, cooking for an additional 2-3 minutes until the spinach wilts.

Add the cooked pasta to the skillet with the vegetables. Toss everything together and season with salt and black pepper to taste.

Toss with Pasta

Remove from heat, sprinkle with grated Parmesan cheese, and serve warm.