by WOODBERRY KITCHEN

Baked Ricotta

Rustic Bread

Stuffed Mushrooms

Toasted bread topped with tomatoes and basil

Bruschetta

Moscow Mule

House Burger

Pan-Seared Salmon

Old Fashioned

Chocolate Lava Cake

Charcuterie Board

with garlic butter, herbs, and breadcrumbs

Baked Oysters

Deviled Eggs

Crispy brussels sprouts with garlic aioli

Brussels Sprouts

Margarita

The Woodberry

Mojito

Mixed seasonal vegetables with tofu and rice

Vegetable Stir Fry

Classic cheesecake with a graham cracker crust

Cheesecake

Woodberry Kitchen Burger

With garlic mashed potatoes and seasonal vegetables

Roasted Chicken

Grilled Salmon

Rich chocolate cake with vanilla ice cream

Chocolate Cake

Pasta Primavera

Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking.

Preheat the Oven

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until combined.

Mix Dry Ingredients

In another bowl, beat the eggs and then add the milk, vanilla extract, and melted butter. Mix until well combined.

Combine Wet Ingredients

Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix; a few lumps are okay.

Combine Dry and Wet Mixtures

Grease a 9x13 inch baking dish with butter or line it with parchment paper.

Prepare Baking Dish

Pour the batter into the prepared baking dish, smoothing the top with a spatula.

Pour Batter

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

Bake

Remove from the oven and allow to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Cool

While the dessert is cooling, wash the fresh berries and mint leaves. Pat them dry.

Prepare Toppings

Cut the dessert into squares, and top each square with fresh berries, a dusting of powdered sugar, and a few mint leaves for garnish.

Serve

All-purpose flour

Granulated sugar

Baking powder

Salt

Eggs

Milk

Vanilla extract

Butter

Fresh berries (strawberries, blueberries, or raspberries)

Powdered sugar

Mint leaves

Preheat Oven

In a mixing bowl, combine ricotta cheese, extra virgin olive oil, chopped fresh rosemary, chopped fresh thyme, minced garlic cloves, salt, and black pepper. Mix thoroughly until well combined.

Prepare Ricotta Mixture

Transfer the ricotta mixture into a small baking dish or ramekin, smoothing the top with a spatula.

Transfer to Baking Dish

Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is lightly golden and the edges are bubbling.

Bake the Ricotta

Wash and hull the fresh strawberries, then chop them into small pieces.

Prepare Strawberries

In a medium saucepan, combine the chopped strawberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the mixture comes to a boil.

Cook the Jam

Once boiling, reduce the heat and let it simmer for about 15-20 minutes, stirring frequently until the mixture thickens to a jam-like consistency.

Simmer

Remove from heat and allow the jam to cool completely before serving.

Cool the Jam

Once the baked ricotta is done, remove it from the oven and let it cool for a few minutes. Serve it warm alongside the house-made jam and a box of store-bought crackers.

Plate the Dish

Ricotta cheese

Extra virgin olive oil

Fresh rosemary

Fresh thyme

Garlic cloves

Black pepper

Fresh strawberries

Lemon juice

Store-bought crackers

In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 10 minutes until it becomes frothy.

Activate Yeast

In a large mixing bowl, whisk together the all-purpose flour and salt.

Once the yeast is frothy, pour it into the bowl with the flour mixture. Add olive oil to the mixture as well.

Combine Ingredients

Mix with a wooden spoon until a dough forms. Turn the dough onto a floured surface and knead for about 8-10 minutes until it is smooth and elastic.

Knead Dough

Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

First Rise

Once risen, punch down the dough and turn it out onto a floured surface. Shape it into a round loaf.

Shape the Dough

Place the shaped loaf on a baking sheet, cover it, and let it rise for another 30-40 minutes.

Second Rise

While the dough is rising, preheat your oven to 450°F (230°C).

Once the loaf has risen, bake it in the preheated oven for 25-30 minutes, or until the crust is golden brown and the bread sounds hollow when tapped.

Bake Bread

Remove the bread from the oven and let it cool on a wire rack.

In a mixing bowl, let the unsalted butter sit at room temperature for about 30 minutes until softened.

Soften Butter

Using a hand mixer or a whisk, beat the softened butter until it is creamy and fluffy.

Whip Butter

Add honey and a pinch of salt to the whipped butter and mix until well combined.

Add Honey and Salt

Transfer the whipped butter to a serving dish and enjoy with the freshly baked rustic bread.

Warm water

Active dry yeast

Sugar

Olive oil

Unsalted butter

Honey

Gently clean the Portobello mushrooms with a damp cloth to remove any dirt. Remove the stems and set aside.

Clean the Mushrooms

In a mixing bowl, combine the cream cheese, shredded mozzarella cheese, Parmesan cheese, garlic powder, Italian seasoning, salt, black pepper, and chopped parsley. Mix until well combined and smooth.

Prepare the Filling

Drizzle olive oil over the cleaned mushrooms and rub it in to coat evenly. Fill each mushroom cap generously with the cheese filling.

Stuff the Mushrooms

Preheat your oven to 375°F (190°C). Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes or until the mushrooms are tender and the cheese is golden and bubbly.

Bake the Stuffed Mushrooms

Remove from the oven and let cool for a few minutes. Serve warm as an appetizer or snack.

Large Portobello Mushrooms

Olive Oil

Cream Cheese

Shredded Mozzarella Cheese

Parmesan Cheese

Garlic Powder

Italian Seasoning

Black Pepper

Fresh Parsley, chopped

Slice the baguette into 1/2 inch thick slices. Place them on a baking sheet.

Prepare the Baguette

Brush both sides of the baguette slices with olive oil.

Brush with Olive Oil

Place the baking sheet in the preheated oven and toast the bread for about 5-7 minutes, or until golden brown and crispy.

Toast the Bread

Dice the ripe tomatoes and place them in a mixing bowl.

Chop the Tomatoes

Chop the fresh basil leaves and add them to the bowl with the tomatoes.

Add Basil

Mince the garlic cloves and add them to the tomato and basil mixture.

Mince the Garlic

Add salt and black pepper to the bowl and mix well to combine all ingredients.

Season the Mixture

Once the bread is toasted, remove it from the oven and let it cool slightly. Spoon the tomato and basil mixture generously onto each slice of toasted baguette.

Top the Toasted Bread

Serve immediately while still warm, optionally drizzling with a little more olive oil before serving.

Baguette

Ripe tomatoes

Fresh basil leaves

Garlic

Collect all the ingredients needed for the Moscow Mule, including vodka, ginger beer, fresh lime, ice cubes, and a lime wedge for garnish.

Gather Ingredients

Select a copper mug or a glass of your choice. Fill it with ice cubes to chill the mug.

Prepare the Glass

Pour 2 oz of vodka over the ice in the mug. Add 0.5 oz of freshly squeezed lime juice.

Mix the Ingredients

Top off the mixture with 4 oz of ginger beer. Stir gently to combine the ingredients.

Add Ginger Beer

Garnish the drink with a lime wedge on the rim of the mug. Serve immediately with a straw if desired.

Garnish and Serve

Vodka

Ginger Beer

Fresh Lime Juice

Lime Wedge

Ice Cubes

Wash and peel the potatoes. Cut them into thin strips to form fries.

Cut the Potatoes

In a bowl, toss the potato strips with olive oil, salt, black pepper, and paprika until evenly coated.

Season the Fries

Spread the fries in a single layer on a baking sheet. Bake in the preheated oven for about 25-30 minutes, turning halfway through, until golden brown and crispy.

Bake the Fries

In a bowl, mix together the ground beef, salt, black pepper, garlic powder, and onion powder. Shape the mixture into two equal patties.

Make the Patty

Heat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side, or until they reach your desired doneness. If using cheese, add a slice on top during the last minute of cooking to melt.

Cook the Patties

While the patties are cooking, cut the burger buns in half and toast them on the grill or in a toaster until lightly browned.

Toast the Buns

On the bottom half of each toasted bun, place a lettuce leaf, followed by a cooked patty, and top with a slice of tomato. Add ketchup and mustard to taste.

Add Toppings

Place the top half of the bun on the burger and press down gently.

Complete the Burger

Ground Beef

Onion Powder

Cheddar Cheese (optional)

Burger Buns

Lettuce

Tomato

Ketchup

Mustard

Potatoes

Paprika

Wash and chop the carrots into bite-sized pieces, the bell pepper into strips, the zucchini into half-moons, and the red onion into wedges.

Prepare the Vegetables

In a large mixing bowl, combine the chopped vegetables with olive oil, salt, black pepper, garlic powder, and dried thyme. Toss until evenly coated.

By Woodberry Kitchen