NEW FLAVERS

Gia Gen To

THAI ROLLED ICE CREAM

Strawberry Wedding Cake

StrawBerry ShortCake

Rice Krispy Bar

Buffalo Chicken Casserole

Tomato Cheese Soup

Jalapeno Chicken Soup

Honey Fried Chicken Wrap Warm

Tuna Salad Croissant Sand

Chicken Salad Croissant

Big Bun Sloppy Joe

Spinach Salad

StrawBerry Ritz Hotel Salad

Swiss Hotel Salad

Derby Cobb Salad

Mr. Pibb

Root Beer

Diet Coke

Sprite

Coke

Soda Fountain

StrawBerry Lemonade

Steep 4 cups of loose-leaf black tea (or 4 black tea bags) in 4 cups of cold, filtered water in the refrigerator for 8–12 hours. After steeping, strain and chill. (If short on time, brew strong hot tea, cool to room temperature, then chill.)

Prepare Cold Brew Tea

Measure 4 cups of chilled cold-brewed tea into a large pitcher and add 2 cups of chilled sparkling water just before serving for balanced effervescence.

Place 1 cup crushed strawberries and 1/2 cup mango purée into a blender. Pulse briefly until mostly smooth but slightly textured (10–15 seconds). Strain if you prefer a smoother liquid.

Prepare Fruit Components

In a small bowl combine 1/2 cup fresh lemon juice and 1/2 cup fresh orange juice. Stir to combine.

Add the blended fruit mixture and the citrus juice to the pitcher with the chilled tea and sparkling water. Stir gently to combine.

Place 1/4 cup fresh mint leaves and 1/8 cup fresh basil leaves in a sturdy glass or small bowl. Add 3 tablespoons lavender simple syrup and gently muddle 8–10 times with a muddler or wooden spoon to release oils. Do not over-muddle to avoid bitterness.

Muddle Herbs

Add the muddled herb-syrup mixture to the pitcher and gently fold into the tea-fruit mixture so the herbal flavors distribute evenly.

Add 3 teaspoons honey or agave and 1 teaspoon vanilla extract to the pitcher. Sprinkle 1/4 teaspoon sea salt to round out flavors. Stir thoroughly until sweetener is fully dissolved and taste; adjust sweetness with additional honey/agave 1/2 teaspoon at a time if desired.

Fill four glasses with ice (about 3 cups distributed across glasses). Pour the flavored tea mixture into the glasses, leaving 1/2 inch headspace for garnish. Add a lemon wheel to each glass and top each with a mint sprig. Optionally, drizzle a scant 1/2 teaspoon additional lavender simple syrup over each glass for a brighter floral note.

Assemble and Serve

Serve immediately chilled. Stir gently in the glass before drinking to re-distribute any settled fruit or herbs.

cold brewed black tea

sparkling water (chilled)

fresh lemon juice

orange juice (freshly squeezed)

crushed strawberries

mango purée

fresh mint leaves

fresh basil leaves

lavender simple syrup

honey or agave syrup

vanilla extract

sea salt

ice cubes

lemon wheels

mint sprigs

Pat the fish fillets dry with paper towels. Cut into 6-8 bite-size pieces if large. Season both sides with 1 tsp kosher salt and 1 tsp ground black pepper. Lightly toss with 1 tbsp cornstarch to help the sauce cling and to slightly thicken during cooking.

Prepare fish

In a small bowl combine 2 tbsp julienned ginger, 2 tsp minced garlic, 1 sliced shallot, 2 tbsp light soy sauce, 1 tbsp fish sauce, 3/4 cup full-fat coconut milk, 1 cup water or light seafood stock, 1 tsp brown sugar, 1 tsp rice vinegar, and the sliced chili (remove seeds for less heat). Stir until sugar dissolves. Taste and adjust balance — it should be mildly salty, creamy, with a bright tang and a touch of sweetness.

Make marinade/sauce

Heat a clay pot, heavy cast-iron skillet, or medium saucepan over medium heat. Add 2 tbsp neutral oil. When oil is shimmering, add the remaining half of the sliced ginger (reserve about 1 tsp for garnish) and the shallot. Saute for 1–2 minutes until fragrant and the shallot softens but not browns.

Gently add the cornstarch-coated fish pieces in a single layer. Sear for about 1 minute on each side just to set the exterior — you want a light crust, not fully cooked through. Work in batches if necessary to avoid crowding.

Pour the prepared marinade/sauce into the pot, scraping up any browned bits. Bring to a gentle simmer. Reduce heat to low-to-medium, cover, and simmer for 6–8 minutes (depending on piece size) until fish is just cooked through and opaque. During simmering the coconut milk will emulsify and the cornstarch will slightly thicken the sauce.

Uncover, increase heat briefly to reduce the sauce by 2–3 minutes if it’s too thin, stirring gently so fish stays intact. Taste and adjust seasoning with extra fish sauce or a pinch of sugar if needed.

Turn off heat. Stir in 1 tsp sesame oil (optional) for fragrance, add sliced scallion green parts and most of the cilantro and basil (reserve some leaves for garnish). Spoon the fish and sauce into a warmed serving dish or keep in clay pot for table service.

Garnish with reserved ginger, remaining cilantro and basil leaves, and lime wedges on the side. Serve immediately with steamed jasmine rice or broken rice.

firm white fish fillets (cod, tilapia, or basa)

kosher salt

ground black pepper

cornstarch

fresh ginger (peeled, julienned)

garlic (minced)

shallot (finely sliced)

light soy sauce

fish sauce (nuoc mam)

coconut milk (full fat)

water or light seafood stock

brown sugar

rice vinegar

chili (bird's eye or serrano, sliced) or chili paste

scallions (green parts, sliced on bias)

fresh cilantro leaves

fresh Thai basil (optional)

lime (cut into wedges)

neutral oil (vegetable or canola)

sesame oil (optional, for finishing)

In a mixing bowl whisk together whole milk, heavy cream, sweetened condensed milk, granulated sugar, vanilla extract, and sea salt until the sugar is dissolved and mixture is homogeneous. Taste and adjust sweetness. Cover and refrigerate for at least 1 hour (preferably 2–4 hours) until thoroughly chilled — cold base freezes faster and yields smoother rolls.

Make and Chill Base

If using pandan: stir pandan extract into the chilled base. If using mashed sweet potato or taro for color/texture, whisk it into the base now until smooth and evenly distributed.

Toast the shredded coconut in a dry skillet over medium heat for 1–2 minutes until lightly golden and fragrant; cool. Roughly chop roasted peanuts. Dice mango and keep refrigerated until ready to use. Measure out coconut cream for drizzling and set aside.

Place the metal chilling pan in the freezer for at least 2 hours before starting, or use an already-frozen cold plate. The surface must be very cold (near or below 0°F / -18°C) for quick freezing.

Pour a thin, even layer (about 1/4 to 1/3 cup, depending on pan size) of the chilled ice cream base onto the frozen pan. Use a spatula to spread the base into a very thin, even rectangle (2–3 mm thick). Work quickly — the base should begin to freeze around the edges within 20–40 seconds.

When the surface is mostly set but still slightly glossy on top (no liquid pools), sprinkle in a small pinch (about 1–2 tbs total across multiple pours) of toasted shredded coconut and chopped peanuts, and/or a few small spoonfuls of diced mango over the surface. Use the scraper to lightly press mix-ins into the semi-frozen sheet so they adhere.

Starting at one short edge of the sheet, use a flat metal spatula or scraper held at about a 45-degree angle. Push the edge forward slightly to create a tight roll and continue rolling across the sheet to form a roll. If the sheet cracks or breaks, let the surface melt a few seconds then re-smooth and roll again. Repeat to make 6–8 rolls (or as many as pan size allows), pouring a new thin layer of base and repeating the freeze and roll steps until you have the desired number of rolls.

Stand 4–6 rolls upright in a chilled serving cup or small bowl. Drizzle with coconut cream. Sprinkle with remaining toasted coconut, chopped peanuts, and a light dusting of toasted sesame seeds if using. Add a few diced mango pieces and a mint leaf for color and freshness.

Serve immediately for best texture. If you need to hold them briefly, place assembled cups in the freezer for up to 15–20 minutes; longer storage will flatten the rolls.

whole milk

heavy cream

sweetened condensed milk

granulated sugar

pandan extract (or pandan paste)

sweet potato or taro, cooked and mashed (optional for color/texture)

sweetened shredded coconut

roasted peanuts, roughly chopped

mango, small dice (optional topping/fold-in)

coconut cream (for drizzle)

toasted sesame seeds or more shredded coconut

cold metal chilling pan or stainless steel tray

spatulas/scrapers

Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans (or two 9-inch pans) and line the bottoms with parchment circles. Place racks in the center of the oven.

Prepare

Place about 1 1/4 cups fresh hulled strawberries in a blender or food processor and puree until smooth. Press the puree through a fine-mesh sieve into a bowl to remove seeds and pulp; you should have about 1 cup strained puree. Measure and chill if warm.

Make strawberry puree

In a medium bowl, whisk together the flour, baking powder and salt; set aside.

Dry ingredients

In a large bowl or stand mixer fitted with the paddle, beat the room-temperature butter and granulated sugar on medium speed until light and fluffy, about 3–4 minutes.

Cream butter and sugar

Add eggs one at a time, beating briefly after each addition until incorporated. Scrape down the bowl and mix in the vanilla extract.

Add eggs and vanilla

With the mixer on low, add one-third of the dry ingredients, then half of the milk, then another third of the dry ingredients, then the remaining milk, and finish with the last third of dry ingredients. Mix until just combined; avoid overmixing.

Combine wet and dry

Gently fold in the strained strawberry puree and sour cream (or yogurt) with a rubber spatula until uniform. If you want a more vivid color, add up to 1 tsp natural red/pink food coloring and fold briefly. Batter should be smooth and pourable; if too thick, add 1–2 tablespoons of milk.

Fold in strawberry

Divide batter evenly among prepared pans (use a scale or measure). Smooth tops and bake in preheated oven until a toothpick inserted in the center comes out with a few moist crumbs, about 22–28 minutes for 8-inch pans (25–32 minutes for 9-inch). Rotate pans halfway through baking for even color.

Bake

Allow cakes to cool in pans on a wire rack for 10–15 minutes, then run a knife around the edges, invert onto racks, remove parchment, and cool completely before filling and frosting (at least 1 hour).

Cool

While cakes bake, make the syrup: combine 1/2 cup sugar, 1/2 cup water and 1/2 cup chopped strawberries in a small saucepan. Bring to a simmer over medium heat, stirring to dissolve sugar. Reduce heat and simmer gently 5 minutes to extract flavor. Mash the berries with a spoon, then strain through a fine-mesh sieve into a bowl. Stir in 1 tsp lemon juice. Let cool. Reserve about 6–8 tablespoons per cake layer to brush (adjust quantity as needed).

Place 3 cups sliced strawberries in a bowl with 2 tablespoons sugar and 1 tsp lemon juice. Toss and let sit at room temperature 15–30 minutes to macerate and release juices. Drain any excess liquid before using as a filling, reserving a tablespoon or two for flavor if desired.

Macerate berries

Warm 1/4 cup strawberry jam with 1 tablespoon water in a small saucepan or microwave until loose. Strain if necessary. Use to glaze the tops of sliced berries for a shiny finish.

Prepare glaze (optional)

Make or reserve 3/4 cup strained strawberry puree (use fresh berries pureed and pressed through a sieve). Chill the puree so it is not warm when added to butter.

Prepare strawberry puree

In a large bowl or stand mixer fitted with the paddle attachment, beat the 1 1/2 cups room-temperature butter on medium speed until smooth and pale, about 2–3 minutes.

Whip butter

With the mixer on low, add the sifted confectioners' sugar 1 cup at a time, mixing until incorporated after each addition. Scrape down the bowl as needed.

Add sugar in batches

Add the chilled 3/4 cup strawberry puree, vanilla, salt, and 2 tablespoons of the cream. Beat on medium-high until smooth and fluffy, about 2–3 minutes. If the frosting is too stiff, add the remaining tablespoon of cream; if too soft, add more sifted sugar 1/4 cup at a time to reach piping consistency.

Add strawberry puree and cream

Taste and adjust salt or strawberry intensity (you may fold in 1–2 teaspoons reduced strawberry jam for deeper flavor). If you want a paler color, add more powdered sugar; for brighter pink, add a small amount of natural food coloring.

Adjust color and taste

Level the cooled cake layers with a serrated knife or cake leveler so they stack evenly. Place the first layer on a cake board or serving plate. Brush the top lightly with about 2–3 tablespoons of the cooled strawberry simple syrup to keep it moist.

Pipe or spread a thin layer (crumb coat) of buttercream over the first layer to seal crumbs. Chill 10–15 minutes to set the crumb coat.

Spread a thicker layer of buttercream (about 3/4 cup) over the chilled crumb coat where the first layer sits. Arrange a layer of macerated strawberry slices (about 3/4 cup worth) evenly over the buttercream. If desired, brush the berries with a little warmed jam for shine.

Place the second cake layer on top, brush with simple syrup, repeat crumb coat/piping of filling if you have more layers. Finish with the top layer and apply a final generous layer of strawberry buttercream to the sides and top, using an offset spatula to smooth.

Decorate with additional sliced strawberries around the edge and whole strawberries on top as desired. Chill the assembled cake 20–30 minutes to set the frosting before serving (longer refrigeration is fine; bring to room temperature 30–45 minutes before cutting for best texture).

If using, gently warm remaining jam and brush a thin glaze on the fruit for shine just before serving.

all-purpose flour

baking powder

fine salt

unsalted butter, room temperature

large eggs

sour cream or full-fat plain yogurt

pure vanilla extract

pureed fresh strawberries (strained)

natural red or pink food coloring (optional)

water

fresh strawberries, hulled and chopped

lemon juice

confectioners' (powdered) sugar, sifted

heavy cream or whole milk

fresh strawberries, hulled and sliced

granulated sugar (for macerating berries)

lemon juice (for macerating berries)

strawberry jam or preserves (optional, for glaze)

Wash strawberries, hull and slice them about 1/4-inch thick. Place sliced strawberries in a medium bowl.

Add 1 tablespoon granulated sugar and 1 teaspoon lemon juice to the strawberries. Toss gently to coat.

Let the strawberries macerate at room temperature for 20–30 minutes, stirring once or twice. This will release juices to create a syrupy sauce. If you prefer less syrup, macerate for 10–15 minutes.

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

Preheat and prepare

In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon fine sea salt until evenly blended.

Combine dry ingredients

Add 6 tablespoons cold, cubed unsalted butter to the dry mix. Use a pastry cutter, two forks, or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Cut in butter

Make a well in the center and pour in 3/4 cup buttermilk and 1/2 teaspoon vanilla extract. Stir gently with a wooden spoon or spatula until dough just comes together. Do not overmix.

Add wet ingredients

Turn the dough out onto a lightly floured surface, gently fold it over 2–3 times to bring it together (this creates layers). Pat the dough to about 3/4-inch thickness. Use a 2.5-3 inch round biscuit cutter (or a floured glass) to cut rounds. Press straight down—do not twist—to maintain rise. Gather scraps, press gently once more, and cut additional rounds to make 6 biscuits.

Form and cut biscuits

Place the rounds on the prepared baking sheet about 1 inch apart. Brush the tops lightly with 1 tablespoon heavy cream and sprinkle with coarse sugar if using. Bake in the preheated oven for 12–15 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean. Remove from oven and cool on a rack for 10 minutes.

Finish and bake

Chill a medium mixing bowl and whisk or the beaters of an electric mixer in the refrigerator for 10 minutes if your kitchen is warm (this helps cream whip better).

Pour 1 cup heavy whipping cream into the chilled bowl. Add 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract.

Using a hand mixer or stand mixer on medium-high speed, whip until soft peaks form, about 2–3 minutes. Stop and scrape the bowl once to ensure even whipping. Do not overbeat; you want a light, billowy texture.

Split each shortcake horizontally in half with a serrated knife. Place the bottom half on a serving plate.

Spoon a generous portion of macerated strawberries and their syrup onto the bottom half (about 2–3 tablespoons of strawberries per shortcake, adjusting to preference).

Top the strawberries with 2–3 tablespoons of whipped cream, spreading gently to the edges.

Place the shortcake top over the whipped cream. Add an extra dollop of whipped cream and a few sliced strawberries on top for garnish.

Serve immediately. If preparing briefly ahead, keep biscuits in an airtight container at room temperature for up to 4 hours and keep whipped cream refrigerated; assemble within 1 hour of serving for best texture.

fresh strawberries

fine sea salt

unsalted cold butter, cut into small cubes

buttermilk

heavy cream (for brushing)

coarse sugar (optional, for sprinkle)

heavy whipping cream

powdered sugar

Line an 8x8-inch (20x20 cm) baking pan with parchment paper or lightly grease it. Measure 6 cups of Rice Krispies cereal into a large mixing bowl and set aside.

Prepare pan and cereal

In a medium large saucepan over low heat, melt 3 tablespoons unsalted butter until just melted (about 30–45 seconds). Add 4 cups mini marshmallows and a pinch of salt. Stir continuously with a heatproof spatula or wooden spoon until marshmallows are fully melted and smooth, about 3–5 minutes. Keep the heat low to prevent scorching.

Melt butter and marshmallows

Remove the saucepan from heat. Stir in 1 teaspoon vanilla extract. If using peanut butter (1 tablespoon), add it now and stir until fully incorporated and smooth.

Add vanilla and optional peanut butter

Pour the melted marshmallow mixture over the reserved cereal. Using a buttered or lightly oiled spatula (or two lightly oiled spoons), fold the mixture to coat the cereal evenly. Work quickly — marshmallow sets as it cools.

New Flavers