A special cheesecake served with a sparkler for celebrations.

Celebration Cheesecake

A delicious twist on the classic BLT with lobster.

Lobster BLTA

Fried chicken sandwich with a ton of flavor.

Hot Chicken Sandwich

Oysters

Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, sugar, melted butter, and salt. Mix until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust.

Prepare the crust

Bake the crust in the preheated oven for 8-10 minutes until set and lightly browned. Remove from the oven and allow to cool.

Bake the crust

In a large bowl, beat the cream cheese until smooth. Gradually add the sugar and beat until well combined. Add sour cream and vanilla extract, mixing until smooth. Add eggs one at a time, mixing on low speed until just combined.

Make the cheesecake filling

Pour the cheesecake filling over the cooled crust. Bake in the oven at 325°F (160°C) for 60-70 minutes, or until the center is set but slightly jiggly.

Combine and bake

Once baked, turn off the oven and leave the cheesecake inside for 1 hour. Then, remove it and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight.

Cool and chill

Before serving, decorate your cheesecake with fresh fruit or whipped cream. Insert a sparkler in the center and light it for a festive touch during celebrations!

Serve with sparkler

Cream cheese

Granulated sugar

Sour cream

Vanilla extract

Eggs

Graham cracker crumbs

Unsalted butter

Sugar (for crust)

Salt

In a mixing bowl, combine the chopped lobster meat, mayo, lemon juice, salt, and black pepper. Mix gently until combined.

Prepare the Lobster Mixture

Toast the slices of bread until golden brown and crispy.

Toast the Bread

On two slices of toasted bread, layer the lettuce leaves, followed by the lobster mixture, crumbled bacon, avocado slices, and tomato slices. Top with the remaining slices of toasted bread.

Assemble the Sandwich

Cut the sandwiches in half and serve immediately.

Serve

Lobster meat, cooked and chopped

Bacon, cooked and crumbled

Avocado, sliced

Tomato, sliced

Lettuce leaves

Mayo

Lemon juice

Black pepper

Bread, toasted (e.g., ciabatta or sourdough)

In a large bowl, combine buttermilk and hot sauce. Add the chicken thighs, cover, and refrigerate for at least 2 hours, or overnight for best results.

Marinate Chicken

In a separate bowl, mix together flour, paprika, garlic powder, onion powder, salt, and black pepper.

Prepare Flour Mixture

Heat vegetable oil in a deep pan over medium-high heat. Remove chicken from the marinade and dredge in the flour mixture, shaking off excess. Fry the chicken in batches until golden brown and cooked through, about 6-8 minutes per side. Drain on paper towels.

Fry Chicken

Toast sandwich buns if desired. Place a piece of fried chicken on the bottom half of each bun, add pickles, and drizzle with additional hot sauce if desired. Top with the other half of the bun and serve hot.

Assemble Sandwich

boneless, skinless chicken thighs

buttermilk

hot sauce

all-purpose flour

paprika

garlic powder

onion powder

salt

black pepper

vegetable oil

In a small bowl, combine the red wine vinegar, finely chopped shallots, crushed black peppercorns, and salt. Mix well and let it sit for at least 15 minutes to allow the flavors to meld.

Prepare the Mignonette

Carefully shuck the fresh New England oysters using a proper oyster knife. Be sure to keep the oyster liquor (the juices) in the shell.

Shuck the Oysters

Arrange the shucked oysters on a plate, ideally over ice for presentation. Serve with the prepared mignonette on the side.

Celebration Cheesecake

Lobster Blta

Hot Chicken Sandwich

Oysters