300 g sucrose
90 g glucose syrup100 g water+200 g egg whites24 g sucrose5 g kosher salt4 sht gelatin, bloomed
1. Place the glucose syrup, larger amount of sucrose and water into a pot
2. Meanwhile, have the mixer fitted with the whisk attachment. In the bowl of the mixer, place the egg whites and salt, begin whipping until foamy and white
3. Add the smaller amount of sucrose to the egg white mixture in the mixer, keep whipping on medium-high speed until very thick
4. Bring the mixture in the pot to 117°/118°C, take off the heat
5. With the mixer on medium speed, slowly begin pouring the syrup along the side of the bowl into the mixer. As you add more syrup to the bowl, bring the speed of the mixer up to medium-high.
6. Add the gelatin to the mixture now, while it is still warm
7. Once all the syrup and gelatin has been added, whip the mallow for 12 minutes or until cool and stiff
8. Pipe using a large round piping tip onto baked and cooled cookies of your choice. Dip in tempered chocolate and sprinkle with desired toppings.
BEE POLLEN ICE CREAM
MY FAVORITE BROWNIES
BLACK LICORICE SALTED CARAMELS
46 g corn syrup
75 g sucrose
100 g sweetened condensed milk
57 g butter
80 g PLANTATION black strap molasses
4 g salt
4 g licorice extract or anise extract (TT)
Black food coloring (TT)
1. Place all the ingredients in a large pot except for the extract
2. While whisking, cook to 121°C/250°F. *This recipe requires whisking so the mixture doesn’t burn. Because of the high volume of inverted sugars, stirring will not promote crystallization.
3. Take off the heat, and stir in the extract. Pour the mixture immediately into a well-greased pan
4. Add maldon salt at this point if desired
5. Let cool at room temperature. Once cool, use a greased knife to cut the caramels into desired measurements. (A ruler works well here!)
6. Wrap in wax papers and store in a cool, dry environment.
BUTTER MOCHI CAKE
CRACK FUDGE BROWNIES
275 g dark rye flour
315 g cracked oats or rye
300 g whole wheat flour
80 g flax seeds
240 g rye starter
680 g water
30 g molasses
22 g salt
1. Oil the bread pans and set aside
2. Mix the starter, water, molasses and cracked oats in a bowl. Let sit for 8 hours
3. Add the dry ingredients and salt to the mixture, mix
4. Place dough in greased pan and let rise for 2 hours (more or less TT)
5. Bake at 375 degrees for 1 hour or until internal temperature is 190 degrees F
BLACK & WHITE HALVA
140 g sucrose
50 g water
170 g tahini
2 g salt
170 g black sesame paste
1. In two pots, place the 140 g sucrose and 50 g water. Using a thermometer, bring one pot to 120°C/248°F. Start simmering the second pot, but don’t bring it up to temperature.
2. In the mixer set with the paddle attachment, place the tahini and salt.
3. When the 1st pot comes to temperature, take off the heat.
4. Put the mixer on medium speed and quickly pour the syrup down the edge of the mixer. When all of the syrup is in the mixer, paddle on medium just until the tahini and syrup are combined. If over-mixed, the halva will become sandy. If under-mixed, the halva will be too soft.
5. Place the hot halva into a lined, greased rectangular dish
6. Quickly and carefully bring the 2nd pot of syrup up to 120°C/248°F. Repeat the same process as the 1st batch. Don’t worry about cleaning out the mixer, as the black sesame halva won’t be affected by the lighter batch of halva
7. When the black sesame halva is done mixing, place it in the same dish as the 1st halva.
8. Both halva flavors should still be warm and malleable. Using an offset spatula, quickly mix the two flavors until they are organically swirled together. Press the top flat, cool at room temperature.
9. Once cool cut into 1.5” squares.
PUMPKIN PANCAKES (GF)
Rose petals (or edible flower of choice)
Dehydrator trays covered in plastic wrap
1. Using a small amount of whites, paint one side of a petal
2. Lightly but fully coat the egg washed side of the petal. Turn it over and repeat on the other side
3. Repeat this process for all of the petals
4. Dehydrate overnight at a low temperature
BLACK SESAME CHOCOLATE "MOONS"
NUTELLA RICE KRISPIES
115 g brown butter
453 g marshmallows (store bought)
225 g rice krispies (use the regular brand)
320 g nutella (store bought)
1. In a very large pot, brown the butter, take off the heat. Then add the marshmallows. Mix until the marshmallows are almost completely melted.
2. Add the salt and nutella, mix until 80% combined
3. Add the rice krispies
4. Mix well, until all the cereal pieces are coated with the mixture.
5. Press into a lined and greased rectangular pan. Press the top very firmly and evenly to create a flat surface. Let cool at room temperature.
6. Cut into 2” squares.
7. Coat in cocoa powder, 10x or a mix of both. Dust off any excess.
*Homeade Nutella (optional)
340 g milk chocolate
30 g nonfat milk
10 g vanilla paste
3 g salt
28 g 10x
10 g cocoa
170 g whole milk
100 g hazelnuts, toasted until brown, ground finely
1. Place all the ingredients except for the milk in a food processor. Pulse until roughly mixed and the chocolate is roughly chopped
2. Heat the milk to a simmer, take off the heat, pour into the processor. Let the milk sit for 2 minutes to allow the chocolate to melt
3. Blend until completely smooth. Store in an air-tight container, chilled.
*Homemade Marshmallows (optional)
17 g gelatin sheets, bloomed in ice water
120 g water
200 g sucrose
100 g corn syrup
110 g egg whites
1 g salt
1. In the mixer set with the whisk attachment, whisk the egg whites and salt on medium speed until frothy (switch to low if the eggs get too frothy, they should not break)
2. Bring the sucrose, water and corn syrup to 118°C/245°F
3. Pour the syrup down the side of the mixing bowl while whisking. When all the syrup has been added, turn the mixer on high.
4. Add the well-drained and bloomed gelatin now. The heat from the mixture will melt it. Add the vanilla.
5. Whisk on high speed for 5 minutes, or until the bowl feels cool to the touch.
6. To work with the marshmallow for the rice krispie treats, the marshmallow is ready to use. If making marshmallows for eating: dust your work surface with a mixture of 50/50 cornstarch and 10x. Spread the marshmallow flat with a spatula. Dust the top of the marshmallow with the 50/50 mix and let dry. Cut to desired shape, dust with more 50/50 mix. Shake off any excess 50/50 mix and store in an air-tight container at room temperature.
"POSEY" PUNCH (white)
1 bottle champagne
1 c dry vermouth
1 c gin
1 c orange juice
"POSEY" PUNCH (red)
1 bottle sparkling rose
1 c gran classico amaro
1 c grapefruit juice
30 elderflower heads, without stems
1500 g boiling water
700 g sucrose
200 g honey
50 g citric acid
2 oranges, sliced
3 lemons, sliced
1. Bring the water, citric acid sucrose and honey to a simmer
2. Pour over the elderflowers, lemons and oranges. Let cool and sit at room temperature overnight
3. Strain through a 'super' bag/nut milk bag
4. Bottle and chill for storage
227 g butter
97 g 10x
270 g all purpose flour
20 g non fat milk powder
1 lemon, zested
1. Place the butter, 10x and zest in a food processor. Blend until light
2. Add the flour, salt and milk powder, pulse until just combined
3. Roll the dough between two pieces of parchment paper, about 1/2 inch thick. Take the top piece of parchment off. Flip the dough over onto a buttered 9”-10” pie dish. Press the dough into the pie dish corners. It’s important to keep the thickness the same while pressing the dough.
4. Using a fork, poke holes every 2 inches all over the rolled shortbread. Chill for 1 hour until firm.
5. Bake at 350°F until the edges are barely golden and the shortbread feels slightly firm to the touch.
6. Right out of the oven, slice the shortbread into “pie” pieces. I cut mine into 16 smaller pie pieces. A larger cut will yield 8 very large pieces. A mini pie would also be a great option here! (This dough can be baked in many different shapes and pans, I chose a pie pan)
7. Trim the “pie” to create a straight “crust” edge. Decorate with toppings.
115 g unsalted butter
56 g granulated sugar
20 g 10x, sifted
1.5 g salt
80 g buckwheat flour
80 g almond flour
1. In a mixer with the paddle attachment, cream the butter, sugars and salt at medium speed light, about 2 minutes.
2. Scrape the bowl, add the yolk. Mix until well combined, scrape the bowl again
3. Sift together the buckwheat flour and almond flour. Add the mixing bowl, mix until combined
4. Chill the dough for 2 hours or overnight.
5. Roll about 1/4” thick, cut out into 1.5” circles, bake at 350 until golden along the edges
6. Remove the cookies from the oven and let cool for 15 minutes or they have come to room temperature and are safe to handle (very delicate before cooling)
2 peaches, chopped into 1/4" pieces
1 T all purpose flour
1 T + 1 t sucrose
1/4 t cinnamon
2 T lemon juice
1 t vanilla paste
1. Mix together and set aside at room temperature
1½ c almond flour3/4 c all purpose flour3/4 t salt1/4 t baking powder1/8 t baking soda4 eggs1 1/4 c sucrose2 lemons, zested1/2 t lemon extract5 T unsalted butter, melted1/3 c canola oil
1. Place the eggs, sucrose, zest, and extract in the mixer set with the whisk attachment, mix on high for 2 minutes.
2. Turn the mixer on medium and drizzle in the butter and oil.
3. Whisk the flour, almond meal, baking soda and baking powder together, add to the mixing bowl. Mix just until combined. Scrape the bottom of the bowl with a spatula.
4. Pour 2/3 of the batter into a greased and lightly floured 9" springform pan. Place the peach filling on top, then finish with the remaining 1/3 batter.5. Bake the cake at 325 degrees for 50-65 minutes. Let cool for ten minutes before running a knife around the edge of the cake. Cool completely and serve. Top with 10x. This cake keeps well, covered with plastic, at room temperature.