Smirnoff Peppermint Twist Vodka and Bailey's Irish Cream Garnished with Chocolate Sauce

Smirnoff Peppermint Martini

with Navel Orange Pomegranate Miso Glaze and Wild Rice Pilaf

Roasted Rohan Duck Breast and Confit'd Thigh

Porcini Mushroom Risotto with Trentin Grana

Wine Enthusiast

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Chef Lou's Selection of Cheeses

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Charred Tomato Braised Rabbit on Creamy Corn Polenta

Drizzle chocolate sauce around the inside of a martini glass to create a decorative pattern. Set aside.

Prepare the Glass

In a cocktail shaker, combine 2 oz of Smirnoff Peppermint Twist Vodka, 1 oz of Bailey's Irish Cream, and 1 cup of crushed ice.

Mix the Ingredients

Secure the lid on the cocktail shaker and shake vigorously for about 15-20 seconds until well chilled.

Shake the Cocktail

Using a strainer, pour the mixture into the prepared martini glass.

Strain into Glass

Sprinkle 1 tbsp of crushed peppermint candy on top of the drink for an added festive touch.

Add Garnish

Smirnoff Peppermint Twist Vodka

Bailey's Irish Cream

Crushed Ice

Chocolate Sauce

Peppermint Candy Crushed

Pat the duck breasts and thighs dry with paper towels. Season both sides generously with salt and black pepper.

Season the Duck

In a pot, melt duck fat over low heat. Add the seasoned duck thighs, ensuring they are submerged. Cook gently for 2-3 hours until tender. Remove and let cool in the fat.

Confit the Thighs

In a skillet over medium-high heat, place the duck breasts skin-side down. Sear until the skin is crispy, about 6-8 minutes. Flip and cook for an additional 3-4 minutes. Remove and let rest.

Sear the Breasts

In a saucepan, combine the juice and zest of the navel oranges, pomegranate juice, miso paste, honey, and soy sauce. Bring to a simmer over medium heat and reduce for about 10-15 minutes until thickened.

Prepare the Glaze

Brush the glaze over the seared duck breasts and thighs before serving.

Glaze the Duck

In a pot, heat olive oil over medium heat. Add the diced onion, celery, carrot, and minced garlic. Sauté until the vegetables are softened, about 5-7 minutes.

Sauté the Vegetables

Add the wild rice to the pot with the sautéed vegetables. Pour in the chicken broth, and season with salt and black pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 45-50 minutes until the rice is tender.

Cook the Rice

Rohan duck breasts

Rohan duck thighs

Salt

Black pepper

Duck fat

Navel oranges (juice and zest)

Pomegranate juice

Miso paste

Honey

Soy sauce

Wild rice

Chicken broth

Onion, diced

Celery, diced

Carrot, diced

Garlic, minced

Olive oil

Soak the dried porcini mushrooms in hot water for about 20-30 minutes until they are fully rehydrated. Once softened, drain them and chop into smaller pieces. Reserve the soaking liquid.

Prepare the Porcini Mushrooms

In a saucepan, heat the vegetable broth over low heat. Keep it warm throughout the cooking process.

Heat the Vegetable Broth

In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.

Sauté the Onion

Add the minced garlic and chopped rehydrated porcini mushrooms to the skillet. Cook for an additional 2-3 minutes until fragrant.

Add Garlic and Mushrooms

Add the Arborio rice to the skillet and stir well to coat the rice with the oil and butter mixture. Toast the rice for about 2 minutes until slightly translucent.

Toast the Arborio Rice

Pour in the white wine and cook, stirring constantly, until the wine has evaporated.

Add White Wine

Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the broth is mostly absorbed before adding the next ladle. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

Cook the Risotto

Once the risotto is cooked, remove it from heat. Stir in the remaining tablespoon of butter and the grated Trentin Grana cheese until melted and well combined.

Add Butter and Cheese

Season with salt and black pepper to taste. Serve hot, garnished with chopped fresh parsley.

Serve the Risotto

Arborio rice

Porcini mushrooms (dried)

Trentin Grana cheese (grated)

Vegetable broth

Onion (finely chopped)

Garlic (minced)

White wine

Butter

Fresh parsley (chopped, for garnish)

Choose a good quality red wine and white wine of your preference. A Cabernet Sauvignon or Merlot is recommended for red, while Chardonnay or Sauvignon Blanc works well for white.

Select Your Wines

Place the bottle of white wine in the refrigerator for at least 1-2 hours before serving to ensure it is properly chilled.

Chill the White Wine

On a large wooden board or platter, arrange assorted cheeses such as Brie, Cheddar, and Gouda. Make sure to cut some pieces for easy serving.

Arrange the Cheese Platter

Next to the cheeses, place slices of cured meats like salami, prosciutto, and chorizo for a savory complement.

Add Cured Meats

Add a small bowl of mixed pitted olives and scatter a handful of your chosen nuts around the platter.

Incorporate Olives and Nuts

Wash and arrange fresh fruits like grapes, apples, and pears on the platter for a refreshing touch.

Include Fresh Fruits

Slice the baguette into thin rounds and place them on the side of the platter for bread lovers.

Prepare the Baguette

Sprinkle fresh herbs, such as thyme or rosemary, over the cheese and meat platter for an aromatic finish.

Add Fresh Herbs

Shave dark chocolate over the platter or serve it in a small bowl as a sweet pairing with the wines.

Finish with Dark Chocolate

Red Wine (Cabernet Sauvignon or Merlot)

White Wine (Chardonnay or Sauvignon Blanc)

Cheese Platter (Assorted Cheeses: Brie, Cheddar, Gouda)

Cured Meats (Salami, Prosciutto, Chorizo)

Olives (Mixed, Pitted)

Baguette (Sliced)

Fresh Fruits (Grapes, Apples, Pears)

Nuts (Almonds, Walnuts, or Pecans)

Fresh Herbs (Thyme or Rosemary)

Dark Chocolate (70% Cocoa, Shaved)

Preheat your oven to 350°F (175°C). This ensures an even bake.

Preheat the Oven

Grease a 9x13 inch baking pan with butter or cooking spray to prevent sticking.

Grease the Baking Pan

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

Cream Butter and Sugar

Beat in the eggs one at a time, followed by the vanilla extract, mixing well after each addition.

Add Eggs and Vanilla

In a separate bowl, whisk together the all-purpose flour, baking powder, and cocoa powder.

Combine Dry Ingredients

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.

Incorporate Dry and Wet Ingredients

Gently fold in the chocolate chips until evenly distributed throughout the batter.

Fold in Chocolate Chips

Pour the batter into the prepared baking pan and spread it evenly.

Pour Batter into Pan

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Bake

Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Cut into squares and serve.

Cool and Serve

All-purpose flour

Granulated sugar

Butter, softened

Baking powder

Eggs

Vanilla extract

Milk

Cocoa powder

Chocolate chips

In a large pot, bring 8 cups of water to a boil over medium-high heat.

Boil Water

Once the water is boiling, add 2 cups of barley to the pot and let it simmer for 30 minutes.

Add Barley

After 30 minutes, stir in the hops and let the mixture boil for another 15 minutes.

Add Hops

Remove the pot from heat and let the mixture cool down to room temperature.

Cool Mixture

Once cooled, add the packet of ale yeast to the mixture, stirring gently to combine.

Add Yeast

Transfer the mixture to a fermentation vessel, seal it, and let it ferment in a cool, dark place for about 1 week.

Ferment

After a week of fermentation, add the orange zest, grated ginger, and honey to the mixture.

Add Flavor Enhancements

Siphon the beer into sanitized bottles, leaving some space at the top.

Bottle

Cap the bottles and let them carbonate at room temperature for another week.

Carbonate

Chill the bottles in the refrigerator for at least 24 hours before serving.

Chill

Pour the chilled beer into a glass, and enjoy your homemade Athletic Upside Dawn Golden!

Serve

Water

Barley

Hops (Cascade)

Yeast (Ale)

Corn Sugar

Orange Zest

Ginger (fresh, grated)

In a large pot, bring 6 cups of water to a boil. This will be the base for your beer.

Step 1: Prepare the Water

Once the water is boiling, remove the pot from heat and add 2 cups of pale malt and 0.5 cups of caramel malt. Stir well, cover, and let sit for 60 minutes. This process allows the grains to convert starches into sugars.

Smirnoff Peppermint Martini

Roasted Rohan Duck Breast And Confit'd Thigh

Porcini Mushroom Risotto With Trentin Grana

Wine Enthusiast

Best Of Award Of

Athletic Upside Dawn Golden

Athletic Run Wild Ipa

Guinness "0" Non Alcoholic Draught

Noughty 'dealcoholized Red'

Non-alcoholic 'clear Sky Sunrise'

One Of One 'alcohol Removed' Sparkling Wine

High West Boulevardier

Chocolate Gooey Butter Cake

Roasted Florida Pink Shrimp

Herb Crusted Genuine Black Bass

Smoked And Bbq Braised Heritage Hog Shank

Coney Island Hot Dog

Crispy Fried Chicken Breast

French Dip

Blue Morpho Refresher

Grilled Usda Prime Carved Striploin

Chef Lou's Selection Of Cheeses

A Selection Of Annie Gunn's Cookies And Petit Fours

Charred Tomato Braised Rabbit On Creamy Corn Polenta