Spicy Honey Mustard and Beer Dipping Sauce:
1/4 cup ground mustard
1/4 cup white wine vinegar
1/4 cup sugar
3 egg yolks
3/4 cup dark beer
3 Tablespoons honey
1 teaspoon kosher salt

Soft Pretzel Poppers:
Butter to grease sheet pans
1/2 cup baking soda
2 quarts cold water
2 Tablespoons warm water plus 1 1/3 cups
1 envelope active dry yeast (have extra on hand in case yeast dies)
1/3 cup brown sugar
5 cups AP flour plus more for bench flour
Kosher or pretzel salt

Preheat oven to 475°F.

Prepare Pans: Lightly butter 2 or more sheet pans. Set aside. In a large pot, bring 2 quarts of water and baking soda to a boil over high heat.

Dissolve Yeast: In a medium bowl, mix 2 tablespoons warm water with the yeast to dissolve it. Then stir in the remaining 1 1/3 cups warm water and brown sugar.

Mix Dough: Place the flour into a bowl of a large food processor. Pulse the flour to gently mix. Turn food processor on and gradually start pouring the yeast mixture into the flour. Continue mixing until it forms a ball. Turn it out onto a work surface and knead the dough to make it smooth. Use enough flour on your work surface so the dough is not sticky.

Form Pretzel Bites: Cut dough up into 6 pieces. Roll each piece into 1/2-inch thick ropes. Cut the ropes into 1 inch pieces (about 10-12 pieces per rope). Working in batches, drop the pieces into the boiling water for 30 seconds. Using a spider, remove the poppers and place them onto the buttered sheet pans. Sprinkle with kosher or pretzel salt while still damp.

Bake Pretzel Bites: Place sheet pans into the oven and bake for 8-10 minutes or until golden brown.

Serve: Place pretzel poppers onto a serving plate with the mustard sauce.

Recipe created by Parties That Cook® | www.PartiesThatCook.com.

Ramekins:
2 Tablespoons butter, melted
3 Tablespoons granulated sugar

Cakes:
4 medium dried chipotle chilies
1/4 cup + 2 Tablespoons fresh orange juice (about two large Navel oranges)
1 cup granulated sugar
10 ounce good quality semisweet chocolate, finely chopped
1 1/2 sticks (3/4 cup) unsalted butter, cut into small pieces
4 large eggs
1 Tablespoon + 1 teaspoon all-purpose flour
1/8 teaspoon kosher salt

Sauce:
1/2 vanilla bean, split lengthwise
1/2 pound small fresh tomatillos, husked, rinsed, and coarsely chopped
1/2 cup brown sugar
1/4 cup water
1 (1-inch) piece cinnamon stick
1/4 teaspoon salt

Garnish:
Thin strips of orange zest from one orange, for garnish

Preheat oven to 300ºF.

Prepare Ramekins: Lightly butter 8 small ramekins. Dust ramekins with granulated sugar.

Puree Chilies: In a dry sauté pan toast chilies over moderate heat, turning until fragrant, 1 to 2 minutes. Discard stems, seeds and ribs, then soak chilies in hot water until softened, about 15 minutes. Remove chilies and reserve soaking liquid. In a mini food processor/blender, purée chilies, adding 3 Tablespoons of soaking liquid as needed to form a paste. Force paste through a fine-mesh sieve into a bowl and discard solids. Set aside 1 Tablespoons chili paste. (Rinse blender. You will use it again to make the sauce.)

Make Cake: In a small saucepan, bring juice and sugar to a boil, stirring until sugar is dissolved. Put the chopped chocolate in a large bowl and pour in the hot syrup, stirring until chocolate is melted. Add butter and stir until melted and combined. Add eggs 1 at a time, whisking after each addition, then stir in chili paste, flour and salt.

Bake Cakes: Place ramekins on a sheet pan and divide batter among ramekins. Bake uncovered, until completely set and a crust has formed on top, about 45 minutes. Remove ramekins and place on a cooling rack for 2 minutes.

Make Sauce: In a small saucepan, scrape seeds from vanilla bean using a paring knife, add bean, tomatillos, brown sugar, water and cinnamon stick. Simmer uncovered, over moderate heat, stirring occasionally, until tomatillos are very tender, about 15 minutes. Remove vanilla bean and cinnamon stick, then purée tomatillo mixture in blender until smooth. Cover the blender with a towel as it can spit. Cool completely, and then chill in the freezer, covered, until cold.

Serve Cakes: Serve in the ramekin with a spoonful of sauce on top and garnished with orange zest. Extra sauce can be served tableside in a pitcher.

Kabocha Squash:
1 kabocha squash
2 Tablespoons olive oil
1/4 cup maple syrup
2 teaspoons kosher salt

Arugula Salad:
2 Tablespoons sherry vinegar
1/2 lemon, juiced
1 teaspoon Dijon mustard
1 shallot clove, peeled and minced
1 teaspoon sugar
2 teaspoons kosher salt
1/8 teaspoon ground black pepper
3 Tablespoons hazelnut oil
1/2 cup olive oil
1/2 cup hazelnuts, peeled
1 pound arugula (can substitute watercress or spinach)
6 oz. Ricotta Salata, grated

Preheat oven to 425°F.

Slice Squash: Cut the squash in half and remove the seeds using a large metal spoon. Cut each half, skin on, into 1 inch thick slices. Place slices into a large bowl and toss well with the olive oil and salt.

Roast Squash: Transfer the squash to a sheet pan(s), placing in a single layer, and roast until the squash is tender and starting to brown, about 20 minutes. During the last 10 minutes of roasting the squash, brush slices with the maple syrup. Roast until squash is done. Remove from oven, cover with foil and keep warm until service.

Make Vinaigrette: Mix the sherry vinegar, lemon juice, mustard, shallot, sugar, salt and pepper in a mixing bowl and let sit for 5-10 minutes. Slowly pour in the hazelnut and olive oils while whisking vigorously to emulsify.

Toast Hazelnuts: Spread hazelnuts on a sheet pan and toast in the oven until lightly browned.

Serve: Reheat squash if necessary. Then, brush the squash with half of the vinaigrette. Just before serving, toss the arugula in a large bowl with the rest of the vinaigrette. Top each salad with some squash and hazelnuts . Using a rasp, generously grate the Ricotta Salata on top of each salad. Serve.

Batter:
1 large red bell pepper
1 cup AP flour
1/4 cup cornmeal
1 teaspoon baking powder
1 1/2 Tablespoons kosher salt
1/4 teaspoon ground black pepper
2/3 cup milk
2 large eggs, lightly beaten
2 scallions, minced
Zest and Juice of one lemon
12 ounces crabmeat, picked over
1 cup frozen corn kernels
4 cups canola oil, for frying

Herbed Aioli:
1 whole egg
1 egg yolk
1 teaspoon Dijon mustard
1/2 cup olive oil
1/2 cup canola oil
1 clove garlic, finely minced
Juice of 1/2 lemon
1 Tablespoon chopped basil
1 Tablespoon chopped cilantro
1/2 teaspoon chopped tarragon
1 teaspoon kosher salt

Preheat oven to 300°F.

Roast Pepper(s): Roast pepper(s) over a gas burner until blackened all over, turning with tongs as each side is blistered. (Alternatively, place under broiler). Transfer to a bowl and cover with plastic wrap, let stand about 15 minutes. Peel and discard skins, stems and seeds. Cut the pepper into 1/4-inch dice and set aside.

Make Batter: In a large bowl, whisk the flour with the cornmeal, baking powder, salt and pepper. Stir in the milk and beaten egg. Mince the scallion, zest and squeeze the lemon and add to the batter. Fold in the crabmeat, corn kernels, and diced red pepper. Let the batter rest for 5 minutes.

Fry Beignets: Set-up a cooling rack over a baking sheet. In a large high sided frying pan, heat 2-3 inches of canola oil to 350°F. Once the oil is hot, drop a heaping teaspoon or tiny scoop of batter into the oil. Fry until golden, about 1 minute per side. Check size of fried beignet and see if beignet is cooked all the way through. Then taste it to make sure it tastes good. Re season and make smaller if necessary. Once satisfied, fry the rest of the batter, without crowding the pan. Drain the beignets on the wire rack and keep warm in the oven while you fry the rest. Repeat with the remaining batter, adjusting the heat if the beignets brown too quickly.

Make Aioli Base: Place the egg, egg yolk and mustard into a medium bowl. Using a whisk, blend until thick (about 15-20 seconds). In a liquid measuring cup, combine the olive and canola oils. While whisking, add the oil drop by drop into egg mixture. Once a thick paste starts to develop you can slowly drizzle the oil into the bowl. Continue to do this in a slow, steady stream until all of the oil has been added. Do not add the oil too quickly and be sure that the emulsion is stable (has absorbed the oil) before adding more oil.

Flavor Aioli: Mince the garlic and juice the lemon. Add to the aioli. Finely chop the basil, cilantro and tarragon and whisk into the aioli. If the mixture becomes too thick, whisk in 2 or 3 tablespoons warm water to thin the mayonnaise and make a fluid sauce. Season the aioli with the salt. Taste and re season if necessary. Transfer to a small decorative bowl and garnish with an herb sprig.

Serve: Serve warm beignets on a platter with the bowl of herbed aioli.

Recipe created by Parties That Cook® | www.PartiesThatCook.com.

Crust:
3 sticks butter, room temperature
1/4 cup + 2 Tablespoons sugar
2 large eggs
1/2 teaspoon vanilla extract
2 1/4 cups flour
1/4 teaspoon baking powder
1/4 teaspoon kosher salt

Topping:
1 cup sugar
1/4 cup water
Pinch of cream of tarter
1/2 cup heavy cream
1/2 teaspoon finely chopped fresh rosemary
pinch of salt
3/4 cup pecan pieces
3/4 cup walnut pieces
3/4 cup semi-sweet chocolate chunks

Preheat oven to 350°F.

Make Crust: In a mixer, beat butter with sugar until light and fluffy, about 3 minutes. Add eggs one at a time and mix well. Add vanilla and mix well. In a small bowl, sift together flour, baking powder, and salt and add. Mix until just combined. Press mixture into an ungreased 13x9 pan up the sides to form an even crust on bottom and up about 1” on side of pan. Prick bottom and sides of crust and bake in oven until just set, and beginning to turn golden, about 15 minutes. Set aside to cool slightly.

Topping: While crust is baking, in a small saucepan combine sugar, water and cream of tarter over high heat (do not stir) until sugar begins to caramelize and turn a golden-amber color. Swirl pan very gently to get an even color. Turn off heat and very slowly pour in cream (mixture will bubble vigorously) and then add rosemary and salt. Stir in nuts and pour evenly over crust.

Bake: Bake for 15 minutes, then pull pan out of oven and sprinkle chocolate evenly over topping and bake another 10 minutes, or until crust is golden and topping is bubbling. Set aside to cool.

Serve: Once cool, cut into bars and serve.

Recipe created by Parties That Cook® www.PartiesThatCook.com 

Pastry:
1 1/2 cups AP flour + more for dusting
1/4 teaspoon kosher salt
9 Tablespoons unsalted butter, cut into ½” pieces, frozen if possible
1/3 cup ice water
2-inch round cookie cutters
24-cup mini muffin tins

Apple, Roquefort and Caramelized Onion Filling:
1 Tablespoon unsalted butter
1 onion, thinly sliced
1/2 teaspoon kosher salt
1/8 cup water
1 Granny Smith apple, peeled, halved and cored
1/2 teaspoon chopped fresh thyme, plus thyme leaves for garnish
3 ounces Roquefort cheese, crumbled
2 Tablespoons honey

Preheat oven to 400°F

Make Pastry: Place the flour, salt and butter into the bowl of a food processor. Run the machine for 30 seconds or until the mix looks like pea size crumbles. Add the water and pulse just until a dough ball starts to form. A tablespoon or so more of ice water may be needed. Do not over work the dough or the crust will be tough. Gather all of the dough and press into a disk. If you are not rolling the dough immediately, wrap in plastic and refrigerate until ready to use.

Roll and Cut Pastry: Place the dough disk onto a well floured surface. With a floured rolling pin, roll dough to about a 1/4-inch thick. With a 2-inch round cookie cutter, cut 24 rounds from disk of dough. You cannot re-roll this dough so cut the rounds carefully and without wasting space between cuts. Gently press dough rounds evenly into the cups of a 24-cup mini muffin tin. Bake crust for 15 minutes. When pie shells come out of the oven, they will have puffed. Gently use a spoon or a fingertip to tap shells back down.

Cook Onion/Apple Mixture: In a sauté pan, heat the butter over medium-high heat until it is hot and beginning to brown. Add the onions and salt to the pan. Stir to make sure all the onions are coated with oil. Add the water to the pan, reduce heat to low and cover for 10 minutes to allow the onions to soften.

Dice Apples: Dice the halved apple into 1/4-inch cube. Once the onions are softened, add the diced apples and continue cooking, uncovered, until the apples are soft and the onions are golden brown, approximately 15 minutes. Stir to prevent burning. Remove from heat and let cool slightly. Add the chopped Thyme and Roquefort.

Assemble and Bake Tartlets: Place a heaping spoonful of the filling into each pie shell.  Bake in the oven until the cheese is bubbling, about 5 minutes.

Serve: While still hot, drizzle the mini pies with honey and garnish with the thyme buds.

Recipe adapted by Parties That Cook www.PartiesThatCook.com from Parties That Cook Lead Chef, Mick Dimas

Cake:
1 1/2 cups AP flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon kosher salt
5 eggs
2 cups granulated sugar
1 1/2 cups canned pumpkin (not pumpkin pie filling)
1 cup powdered sugar for dusting cakes

Ginger and Cream Cheese Frosting:
8 oz cream cheese, softened
1 cup powdered sugar, plus 1 cup more for sifting on top of roulade
1/2 teaspoon vanilla
1/2 teaspoon kosher salt
1 Tablespoon ginger juice, from about a 2 inch piece of ginger
2 cups heavy cream

Prepare Pan:
Nonstick baking spray
Parchment paper
AP flour for dusting
2 13x18 inch half sheet pans

Prepare Pans: Spray the sheet pans heavily with nonstick spray. Cut a piece of parchment paper to fit into the bottom only of the sheet pans. Spray paper with the nonstick spray and dust the entire pan well with flour. Tap out the excess flour and set aside.

Preheat oven to 3750ºF.

Mix Dry Ingredients: In a medium bowl, whisk the flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt.

Make Batter: Crack the eggs into another bowl and add the sugar. Using a hand or stand mixer, whip the eggs and sugar on medium high speed for at least 3 minutes or until thick, light yellow and almost double in volume. Turn the mixer to low and add the pumpkin. Mix well to combine. Add the flour and mix gently, just until incorporated. Do not over mix or cake will be tough. Use a rubber spatula to finish mixing the bottom of the batter.

Bake Cake: Divide batter among the sheet pans (about 4 cups of batter per pan) Using an offset spatula, gently spread the batter, evenly, into the pans. Bake cake for 10-12 minutes.

Prepare Rolling Surface: While cakes are baking, place a piece of parchment paper (same size or slightly bigger than cake) onto a cutting board or work surface (one piece of parchment is needed per pan of cake). Generously dust the parchment with powdered sugar.

Roll Cake: Remove cake from oven and loosen the edges of cakes with a knife or bench scraper. Immediately invert the cakes onto the sugared parchment. Gently peel off the layer of parchment paper baked onto the cake and cut the cake in half down the middle. While the cake is still warm, generously dust the top with powdered sugar. Gently roll the cake and parchment into a long tube. Place the cake roll seam side down onto a work surface and let cool, about 10 minutes. This step must be done while the cake is still warm.

Make Frosting: Using a hand mixer, beat cream cheese, powdered sugar, vanilla, and salt until the cream cheese is light and fluffy.

Add Cream: Slowly start to add the cream while beating (If added to fast you may get lumps). Whip until cream is thick, doubled in volume and holds stiff peaks.

Frost Cakes: Gently unroll cakes. Divide frosting (about 1 cup frosting per roll) and frost evenly over cake. Gently re-roll the cake without the parchment this time. Again, dust top with powdered sugar to hide any cracks.

Cut Cake: Trim the edges if necessary. Cut the rolls into 12 pieces each. Place the pieces into cupcake liners and serve.

Recipe created by Parties That Cook® | www.PartiesThatCook.com

Chocolate Pretzels:
Nonstick baking spray
2 ounces bittersweet chocolate
1/2 cup unsalted butter, softened
2/3 cup sugar
1 egg
2 teaspoons vanilla extract
1 3/4 cups AP flour
1/2 teaspoon kosher salt

Coarse sugar, for garnish
Powdered sugar, for rolling

Mexican Hot Chocolate Dipping Sauce (Makes 2 cups):
1 cup heavy cream
1/4 cup milk
2 ounces bittersweet chocolate, finely chopped
3 ounces Mexican chocolate, finely chopped
1/2 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon cayenne
1/2 teaspoon kosher salt

Garnish:
Toasted coconut
Powdered sugar
Mint sprigs

Preheat oven to 400°F.

Prepare Pans: Spray sheet pans with nonstick baking spray.

Melt Chocolate: Coarsely chop the chocolate and place into a stainless steel or oven proof bowl. Place bowl into the oven to melt for 1-2 minutes, stirring frequently. Alternately, place chocolate in a double boiler and gently melt, stirring frequently.  Let chocolate cool. For a helpful video on how to melt chocolate, go here!

Creaming: In a large bowl and using a hand or stand mixer, cream butter and sugar until light and fluffy. Add the egg, then the cooled, melted chocolate, then vanilla; mix well.

Mix Dry Ingredients: Place flour and salt in a separate bowl and quickly whisk to combine and break up any clumps. Gradually add flour mixture to the creamed butter mixture, a little at a time, and blend well. Divide the dough into fourths and wrap in plastic wrap. Press wrapped dough gently to form a thin disk and freeze or refrigerate dough until firm, about 10-15 minutes, in the freezer.

Roll Dough: Roll each disk into a 6-inch log. Cut each log into 1/2-inch slices; roll each slice into a 9-inch rope, dusting with powder sugar as needed. Place ropes onto greased sheet pans and form into pretzel shapes.  Space the pretzels 1 inch apart. Sprinkle a little bit of the coarse sugar onto each pretzel to resemble pretzel salt.

Bake Pretzels: Place sheet pans in the oven and bake for 7-9 minutes or until firm. Rotate pans halfway through baking. Remove sheet pans from oven and let cool 1-2 minutes before removing to wire racks to cool completely. Do not let pretzels sit any longer on sheet plans or they will crumble when removed.

Make Chocolate Sauce: In a saucepan, heat the cream and milk on medium until small bubbles appear around the edge.  Add the sugar, vanilla, cayenne and salt. Place chocolate in medium bowl.  Slowly whisk heated milk/cream mixture into the chocolates to melt and integrate. Return mixture to pot to keep warm over very low heat until ready to serve.

Serve: Transfer pretzels to a serving dish. Pour chocolate sauce into a decorative bowl and serve immediately.

Recipe created by Parties That Cook® www.PartiesThatCook.com.

Pork Mixture:
3/4 pound ground pork
6 shiitake mushrooms, finely diced
1 red bell pepper, finely diced 
1 clove garlic, minced 
1 1/2 Tablespoons ginger, peeled and minced
1 Tablespoon Thai sweet chili sauce 
1 Tablespoon Asian fish sauce 
1 8-ounce can whole water chestnuts, drained and diced 
2 scallions, thinly sliced 
2 Tablespoons cilantro, chopped 
1 Tablespoon canola oil 2 teaspoons Asian sesame oil
2 Tablespoons oyster sauce

24 Boston lettuce leaves, washed and trimmed into 3 inch rounds 
Hoisin sauce
1/4 cup peanuts, toasted and chopped

Prepare Pork Mixture: Place the ground pork into a medium bowl. Finely dice the shiitake mushrooms and red bell peppers. Mince the garlic and ginger and add all of the chopped ingredients into the pork. Add the chili sauce and fish sauce and mix well.

Chop Aromatics: Dice the water chestnuts and set aside. Thinly slice the scallions and chop the cilantro, set aside until ready to use.

Cook Pork Mixture: In a large skillet or wok, heat the canola oil. Add the pork mixture and stir-fry over high heat, breaking it up, until it is cooked through and starting to brown, about 8 minutes. Pour mixture into a strainer to remove excess oil from the pan. Return the pork to pan over low heat and stir in the water chestnuts, scallions, cilantro, sesame oil, oyster sauce and cilantro. Toss mixture and remove from heat.

Serve: Trim lettuce leaves into 3-inch rounds. Brush very lightly with hoisin. Spoon 1 Tablespoon of pork into the middle of each leaf. Garnish with peanuts and arrange on a serving platter.

Crostini:
1 baguette, cut on a diagonal into thin (about 1/4-inch) slices
3-4 Tablespoons of extra virgin olive oil

Topping:
6 whole artichokes hearts in brine
1/2 cup green olives, like Picholine or Lucques, pitted 
1 clove garlic, peeled
1/2 teaspoon grated lemon zest
1/4 cup finely grated Parmigiano-Reggiano cheese
2 Tablespoons extra virgin olive oil
1 Tablespoon lemon juice
1/4 cup parsley leaves
1/4 teaspoon of kosher salt
freshly ground black pepper to taste

Garnish:
Shavings from chunk of Parmigiano-Reggiano
Lemon wedges
Parsley sprigs

Preheat oven to 350°F.

Make Crostini: Brush the bread slices with olive oil and toast in the oven for 10-15 minutes, until lightly brown and crisp.

Topping: Put the artichokes, olives, garlic, lemon zest and Parmigiano-Reggiano cheese in a food processor.   Pulse for 1 minute scrapping down the sides once.  Add the olive oil, lemon juice, parsley, salt and pepper to taste. Pulse for another minute. Correct seasoning if necessary.

To Serve: Spread a heaping tablespoon of the mixture onto each crostini, top with a shaving of Parmigiano-Reggiano and a sprig of parsley. Serve immediately. Decorate the platter with lemon wedges if desired.

Crepe Batter:
2 large eggs
3/4 cup milk
2 Tablespoons unsalted butter, melted
3 Tablespoons sugar
3/4 teaspoon kosher salt
1 teaspoon vanilla extract
1 Tablespoon brandy 
2/3 cup unbleached flour 

6 Tablespoons melted butter for buttering the crepe pan and cooked crepes
Roll of parchment paper to put between cooked crepes

Crepe Filling:
1 cup chocolate-hazelnut paste, such as Nutella
1/2 cup crème fraîche 
1 Tablespoon brandy or hazelnut liqueur 

Whipped Cream Garnish:
1 cup heavy cream
1 Tablespoon powdered sugar 
1 teaspoon vanilla
Cocoa powder (or powdered sugar) for dusting
1/3 cup hazelnuts, toasted, skinned and chopped

Prepare Batter: In a blender, combine the eggs, milk, melted butter, sugar, salt, vanilla and brandy.  Blend well. Add the flour, and pulse for 10 seconds. Do not over mix. Let rest at room temperature for 10 minutes. Batter will look thin and that's a good thing!

Crepe Filling: In a medium bowl, use an electric mixer to beat the chocolate-hazelnut paste with the crème fraîche and brandy at low speed until smooth.

Whip Cream: Add the heavy cream, powdered sugar and vanilla to a medium bowl. With a hand mixer or whisk, whip the cream to soft peaks. Set aside in the refrigerator until ready to assemble.

Prep the Pan: Heat a 7-inch nonstick sauté pan over medium heat. When the pan is hot, use a pastry brush to lightly brush the bottom of the pan with melted butter; pour off any excess butter. Test the pan with a few drops of the batter. If they sizzle, the pan is ready.

Make the Crepes: Pour the crepe batter into a liquid measuring cup (with spout). Pour enough of the crepe batter into the sauté pan until the bottom of the pan is covered. Wait 5 seconds, then pour the batter back into the liquid measuring cup. (A perfect amount will adhere to the pan for the perfect crepe). Cook crepe until center looks set, 45-55 seconds. Using a non-stick or an offset spatula, carefully flip crepe; cook 1 minute more. Transfer to a small sheet pan and cover with a square of parchment paper. Repeat cooking process with the remaining butter and batter. 

Assembly: Spoon about 2 Tablespoons of chocolate-hazelnut cream in the center of the crepe. Fold in half and gently press to spread the chocolate-hazelnut cream evenly inside. Fold crepe into quarters, brush crepes with butter and arrange the crepes slightly overlapping, onto a buttered sheet pan. Once all the crepes have been assembled, cover the sheet pan with foil and warm in a 250 degree oven for 5 minutes.

Serve: Arrange 2 crepes on each plate and spoon a dollop of whipped cream on top. Sprinkle with cocoa powder or powdered sugar and toasted hazelnuts. Serve immediately.

Recipe created by Parties That Cook® www.PartiesThatCook.com.  

Tzatziki Sauce:
1 cucumber, peeled, seeded, grated and drained (squeeze all of the water out)
2 cloves garlic, minced
1 teaspoon lemon zest
1/4 cup fresh dill, finely chopped
1 1/4 cups Greek yogurt 
1 Tablespoon white-wine vinegar
2 Tablespoons extra virgin olive oil
1 1/2 teaspoons kosher salt 
1/8 teaspoon black pepper, freshly ground

Lamb:
3 pounds leg of lamb, boneless
1/4 cup olive oil
1 Tablespoon kosher salt
1/4 teaspoon ground pepper 
15 mini pitas (about 3 inches in diameter)
2 lemons, cut into wedges for garnish

Aluminum foil
Canola oil for grilling

Preheat oven to 300°F.

Grate Cucumber: Peel and seed the cucumber. Grate the cucumber then place into a colander with a pinch of salt. Let sit 15 minutes then squeeze out all of the excess water.

Prepare Aromatics: Mince the garlic and place into a medium bowl with the grated cucumber. Zest the lemon and chop the dill. Add to the bowl.

Finish Sauce: Add the yogurt, vinegar, olive oil, salt and pepper to the bowl of cucumber and aromatics. Mix everything well. Let the sauce sit for 10 minutes for flavors to blend. Transfer to a small serving bowl and garnish with a sprig of dill.

Prep Lamb: Trim lamb of excess fat and silver skin. Slice meat into 1-inch slices. Transfer lamb to a bowl and add the olive oil, salt and pepper. Mix well.

Grill Lamb: Heat a ridged grill pan over medium heat. Once grill is hot, brush with canola oil. Grill lamb slices on both sides until cooked through, about 3 minutes a side. Let lamb rest for a few minutes.

Prepare Pitas: While lamb is grilling, cut the pitas in half. Wrap pitas in foil and warm in the oven for 10 minutes.

Slice Lamb: Cut the slices of grilled lamb into thin strips and place into warm pita.

Serve: Arrange warm gyros on a platter with the bowl of tzatziki. Garnish with dill and lemon wedges.

Recipe created by Parties That Cook® www.PartiesThatCook.com.

Arepas:
3 Tablespoons unsalted butter
1 1/4 cup milk
1 1/4 cup masa harina 
1 Tablespoon granulated sugar
1 teaspoon kosher salt
1 1/2 cups Oaxaca cheese, grated, divided--half for dough and half for garnish
1/2 cup canola oil

Jalapeno Marmalade:
6 large jalapenos, stems and seeds removed
2/3 cup white vinegar
1 Tablespoon kosher salt
1 1/2 cups sugar

Cilantro for garnish

Make Arepa Dough: Preheat oven to 300°F. In a small sauce pan; melt the butter and the milk over moderately high heat. In a large bowl, mix the masa, sugar, salt, and half of the cheese together. Add the milk mixture and mix until a smooth dough forms. Cover and let the dough rest for 5 minutes.

Form Arepas: Roll the dough into little balls about the size of a large marble. Lightly flatten the balls between your palms to about a 1/4-inch thick. The flattened dough should be about the size of a silver dollar. Transfer the rounds to a sheet pan.

Fry Arepas: In a large sauté pan, heat canola oil until hot. Working in batches, add arepas to the pan (Do not overcrowd pan) and cook over moderate heat until golden on the outside but moist within, about 2 minutes per side. Transfer the cooked arepas onto a cooling rack placed over a sheet pan. Place in the oven to keep warm until ready to serve. Repeat with the remaining dough.

Make Marmalade: In a food processor, puree jalapenos, vinegar, and salt until smooth. In a small saucepan, heat jalapeno mixture on high heat and add sugar. Bring to a boil and let boil for 20 minutes, stirring occasionally. Allow mixture to cool briefly and then transfer to a small bowl.

Assemble: Remove the arepas from the oven. Spoon a dollop of marmalade into each arepa. Top with a little grated cheese and a tiny sprig of cilantro.

Recipe created by Parties That Cook  |  www.PartiesThatCook.com

Fish Marinade:
3/4 cup cilantro leaves
1 1/2 teaspoons paprika
3/4 teaspoon cumin seeds, toasted and ground
1 small red chili, seeded
2 limes, zested
1/3 cup extra virgin olive oil
1 teaspoon kosher salt
1 1/2 pounds tilapia
Toothpicks for serving

Tomato Salad:
20 cherry tomatoes, quartered
1/2 English cucumber, peeled, sliced in half, seeded and diced into 1/4-inch cubes
2 green onions, sliced
2 Tablespoons cilantro chopped, plus some whole leaves for garnish
1/2 teaspoon lime juice
1/2 teaspoon kosher salt
1/2 teaspoon sugar

Chipotle-Lime Crema:
1 cup sour cream
1/2 chipotle in adobo, minced plus 1/2 teaspoon adobo sauce
1 large clove garlic, minced 
2 Tablespoons lime juice 
1/4 teaspoon ground cinnamon
1 teaspoon kosher salt
2 Tablespoons cilantro, finely chopped
2 limes, cut into wedges

Tortillas:
24 small 4-inch corn tortillas

Marinade: Put cilantro, paprika, cumin, chili, lime zest, olive oil and salt in a blender and process to a paste.  If using the food processor, add an extra ¼ cup of oil.  Toss fish with the paste and let marinate for 20 minutes.

Cook Fish: Heat a non-stick frying pan over medium heat until hot.  Add fish in a single layer and cook 2 minutes.  Carefully turn fish over and cook for 1 minute, or until the fish is opaque and just cooked.

Cut Fish: Transfer cooked fish to a cutting board and cut into strips. It's ok if the fish breaks up a bit.

Tomato Salad: Cut up and mix all the ingredients together in a bowl and set aside.

Tortillas: Using tongs, grill each tortilla over a gas burner for 15 seconds a side. Transfer to a plate; cover with foil to keep warm. Alternatively, wrap all tortillas in foil and warm in a 350ºF oven for 10 minutes.

Make Crema: Place all ingredients into a small bowl and mix well.

Assemble Tacos: Place a piece of fish on each tortilla.  Put a large dollop of the crema on the fish then top with a spoonful of tomato salad.  Garnish with some cilantro, roll into a cone and secure with a toothpick.  Serve on a platter with lime wedges.

Avocado:
1/2 cup cilantro leaves
1 teaspoons paprika
1/2 teaspoon cumin seeds, toasted and ground
1 small red chili, seeded 
2 limes, zested and juiced
1/2 cup extra virgin olive oil
1 teaspoon kosher salt
5 Haas avocados, halved, pitted and peeled 
Toothpicks for serving

Tomato Salad:
20 cherry tomatoes, quartered
1/2 English cucumber, peeled, sliced in half, seeded and diced into 1/4-inch cubes
2 green onions, sliced
2 Tablespoons cilantro chopped, plus some whole leaves for garnish
1/2 teaspoon lime juice
1/2 teaspoon kosher salt
1/2 teaspoon sugar

Chipotle-Lime Crema:
1 cup sour cream
1/2 chipotle in adobo, minced plus 1/2 teaspoon adobo sauce
1 large clove garlic, minced 
2 Tablespoons lime juice 
1/4 teaspoon ground cinnamon
1 teaspoon kosher salt
2 Tablespoons cilantro, finely chopped
2 limes, cut into wedges

Tortillas:
24 small 4-inch corn tortillas

Marinade: Put cilantro, paprika, cumin, chili, lime zest, lime juice, olive oil and salt in a blender and process to a paste. Halve, pit and peel the avocados. Place avocado halves in a bowl and gently coat avocados with the marinade (do not mash the avocado in any way).

Grill Avocados: Heat a ridged grill pan over high heat. Place each half on the grill for cook for about 30 to 45 seconds. Don't be afraid to take the cooking outdoors, instead, and grill the avocados for a bit longer.

Cut Avocados: Transfer grilled avocado to a cutting board and cut each avocado half into thin wedges, about 4 wedges per half.

Tomato Salad: Cut up and mix all the ingredients together in a bowl and set aside.

Tortillas: Using tongs, grill each tortilla over a gas burner for 15 seconds a side. Transfer to a plate; cover with foil to keep warm. Alternatively, wrap all tortillas in foil and warm in a 350ºF oven for 10 minutes.

Make Crema: Place all ingredients into a small bowl and mix well.

Assemble Tacos: Place a piece of avocado on each tortilla. Put a dollop of the crema on the avocado then top with a spoonful of tomato salad. Garnish with some cilantro, roll into a cone and secure with a toothpick. Serve on a platter with lime wedges. 

Rhubarb Chutney:
1 Tablespoon extra-virgin olive oil 
1 small onion, finely chopped 
2 garlic cloves, minced 
1 Tablespoon fresh ginger, peeled and grated (from about a 2-inch piece) 
1/2 teaspoon kosher salt 
1/3 cup white wine, dry; such as Pinot Grigio 
1 teaspoon apple cider vinegar
1/3 cup golden raisins, coarsely chopped 
1/2 cup granulated sugar 
1 Tablespoon lemon juice
12 ounces rhubarb, trimmed and cut crosswise
1/4 inch thick 
1 1/2 teaspoons fresh thyme leaves, plus more for garnish

Bruschetta:
1 baguette, cut into slices 1/4-inch thick
1/4 cup olive oil
1/2 teaspoon kosher salt
8 ounces Pecorino Romano cheese

Preheat oven to 375°F. 

Rhubarb Chutney: Heat the oil in a medium sauté pan over medium heat. Cook onion, garlic, ginger and salt until the onion is translucent, about 5-7 minutes. Add wine, vinegar and raisins and bring to a boil; cook for 1 minute. Add sugar and stir until it dissolves. Stir in the lemon juice and rhubarb. Cook until the rhubarb starts to soften, about 5 minutes. Transfer to a food processor or blender and blend for 15-20 seconds (until blended but chunky). Return to sauté pan and then cook until thickened (about 10 minutes). Add the thyme and adjust seasoning if necessary.

Make Bruschetta: Arrange bread slices on a baking sheet. Brush the bread slices on one side with olive oil and sprinkle with kosher salt. Bake until the slices are golden around the edges and crisp, about 12-15 minutes. Set aside to cool. 

Assemble: Using a vegetable peeler, shave ribbons of cheese. Put a slice of the shaved cheese on the bread, then a dollop of chutney and garnish with a sprig of thyme. Serve immediately.

Sauce Mornay:
4 Tablespoons (2 ounces) unsalted butter 
1/4 cup all-purpose flour
2 cups milk
1 Tablespoon chives, minced
1/2 teaspoon whole nutmeg, freshly grated 
1/2 lemon, zested and juiced
1 teaspoon kosher salt
1/2 teaspoon black pepper, freshly ground 

Sandwiches:
12 slices sandwich bread 
6 slices good quality deli ham
1 1/2 cups (8 ounces) shredded Gruyère cheese, divided 
6 Tablespoons unsalted butter, room temperature, divided

Preheat oven to 325ºF

Prepare Bread: Remove crusts from bread and toast in the oven on a sheet pan for about 3 minutes to dry out. 

Start Sauce: In a medium saucepan, melt the butter. Stir in the flour until completely blended; cook over moderately high heat, stirring constantly, about 3 minutes. Gradually whisk in the milk until smooth. Bring the sauce to a boil, whisking constantly. Reduce heat to low and simmer, whisking often, until thickened and no floury taste remains, about 5 minutes. 

Season Sauce: Remove sauce from the heat and let the sauce cool slightly, stirring, until very warm. Add chives, nutmeg, lemon juice and zest, salt and pepper and let the sauce cool completely.

Make Sandwiches: Increase oven temperature to 500° F. Grate the Gruyere and put 3 tablespoons grated cheese on each piece of bread. Top with a slice of ham and another 3 tablespoons of cheese. Top with a piece of bread.

Toast Sandwiches: In a large skillet, melt 2 Tablespoons of butter over moderate heat. Cook the sandwiches, turning once, until browned, about 2 minutes per side. Transfer sandwiches to a cutting board. Repeat with the remaining sandwiches, using 2 Tablespoons of butter per batch.

Cut and Broil Sandwiches: Cut each sandwich into 4 little rectangular sandwiches. Top each rectangle with about 1-2 tablespoons of the sauce mornay. Top with remaining cheese and broil or bake until bubbling and cheese is melted, about 5-7 minutes.

Serve: Place on a platter and garnish with a crisscross of chives.

Skirt Steak Marinade:
2 pounds skirt steak, trimmed
1/2 cup balsamic vinegar (good quality works best)
1 sprig rosemary (about 10 inches), cut into pieces
3 cloves garlic, peeled and minced
2 1/2 teaspoons kosher salt
1/2 teaspoon black pepper, ground
1/4 cup extra virgin olive oil
1 Tablespoon Canola oil (for grilling meat)

Bread Crumbs:
1 pound loaf focaccia, torn into small pieces
3 Tablespoons extra-virgin olive oil 

Vinaigrette:
3 large shallots, peeled and sliced
3 Tablespoons champagne vinegar
1 lemon, zested and juiced
2 Tablespoons capers, drained
1 clove garlic, minced
1/2 bunch fresh chives, chopped
1/2 bunch basil, chopped
1/2 bunch parsley leaves
1/2 cup extra virgin olive oil
1 teaspoon kosher salt

Preheat oven: Set to 300°F for bread crumbs, and 375°F well-done meat.

Trim Steak: Trim any excess fat and silver skin from the steak. Cut each long piece of skirt into about 6oz pieces.

Make Marinade: Combine the balsamic vinegar, rosemary, garlic, salt and pepper in medium bowl.  Then add olive oil. Working in 2 batches with an instant marinator, place the steaks into the marinator and pour the marinade over the steaks and turn to coat. (Alternatively, you can cover and refrigerate overnight.) Bring to room temperature before grilling.

Grill the Meat: Remove the steaks from the marinade and pat very dry with paper towels. Heat a ridged grill pan over high heat until very hot OR prep your outdoor grill. Brush the grill with a bit of canola oil. For medium rare to medium doneness, sear the steaks on each of their 4 sides until golden brown in color, about 2-3 minutes per side. Helpful Tip: For rare meat, cook steak for less time, to an internal temperature of 125-130ºF; for medium rare, 135ºF. For more well-done meat, transfer seared steaks to a sheet pan and finish in oven for approximately 5 more minutes or until you reach the desired doneness. Let steaks rest for 15-20 minutes before serving, as they will continue to cook a bit as they rest. Resting also prevents “drying” out.

Make Bread Crumbs: Gently coat bread pieces with the olive oil.  Lay the crumbs out onto a sheet pan and bake until the crumbs are the color of strong tea, at 300ºF for about 30 minutes. (Note: Don’t rush this step. If the bread is too pale, or not dry enough, the pieces will get soggy when you pour the dressing on them). Cool completely. Place the toasted bread into the bowl of a food processor and pulse just until the bread is cut into about 1/4 inch pieces.

Make Vinaigrette: In a medium bowl, mix the shallots with the vinegar and the lemon juice. Let stand for 10 minutes. Transfer shallot mixture to the bowl of a food processor or blender. Add the lemon zest, capers, garlic, chives, basil, parsley, olive oil and salt. Pulse until dressing is smooth. Divide the vinaigrette, reserving one half for garnish. Set aside.

Serve: Place a steak (sliced against the grain or served whole) on a serving plate. Right before ready to serve, slowly add the dressing to the cooled bread crumbs a little at a time (you may not need all of the dressing.) Place a heaping spoonful of the breadcrumbs on the steak and garnish with reserved vinaigrette. Serve.

Filling:
1 medium russet potato
1 Tablespoon ghee or vegetable oil
1/4 teaspoon asafetida powder
2 teaspoons mustard seeds
1 cup cooked peas
2 jalapenos, seeded and chopped
1 1/2 teaspoons kosher salt
1 teaspoon garam masala
3 Tablespoons cilantro leaves, chopped
24 won ton wrappers

Sheet pan dusted with cornstarch
4-6 cups canola oil for frying

Chutney:
1 shallot, peeled, root end removed
1/2 yellow pepper, seeded
1 bunch cilantro leaves
1/2 bunch mint leaves
1 jalapeno, seeded
1 Tablespoon fresh ginger, grated
2 teaspoons lime juice
1 clove garlic
1/2 cup Greek yogurt
3 Tablespoons water
1 1/4 teaspoons kosher salt
1 teaspoon sugar

Make Filling: Peel potato and dice into 1/4-inch cubes. Blanch in boiling water for 1-2 minutes, or until tender but still firm. Drain and set aside. Heat the ghee or oil in a skillet and add the potatoes, asafetida powder, mustard seeds, peas, jalapenos and salt. Stir well over moderate heat for 2 minutes. Cover pan, reduce heat and cook gently for 7 minutes. Remove from heat and add the garam masala and chopped cilantro. Cool in refrigerator for a few minutes.

Assemble Samosas: Put 6 won ton wrappers on a dry surface and brush lightly with water, focusing on edges. (Leave remaining wrappers in package, covered with a damp towel to prevent drying.) Mound about 2 teaspoons of filling in the center of each wrapper. Fold one point over to meet the other to form a triangle. Press edges together to seal. Place on a tray dusted lightly with cornstarch. Repeat process with remaining wrappers.

Fry Samosas: In a large frying pan, add 4 cups canola oil and heat to 360°F. Working in batches, fry samosas until golden brown, about 1 minute per side. Using tongs, transfer samosas to cooling rack over a sheet pan.

Blend Chutney: Blend all ingredients in a blender until smooth. Pour chutney into a small bowl.Serve: Serve samosas on a platter with chutney.

Soy Ginger Glaze:
1 cup water
1 cup ginger, thinly sliced
3 Tablespoons soy sauce
1/2 cup brown sugar
1/4 cup rice vinegar
2 Tablespoons honey
1 Tablespoon Sriracha

Chicken Wings:
1 cup Wondra flour
1 teaspoon kosher salt
1/4 teaspoon black pepper, ground
3 pounds chicken wings and drummettes (washed and patted dry)

1/2 bunch cilantro, chopped
1 Tablespoon sesame seeds, toasted

Make Glaze: In a small saucepan, add the water, ginger, soy sauce, brown sugar, and vinegar. Bring to boil. Then add the honey and Sriracha. Reduce heat and simmer until reduced by half. It will be a thick maple syrup-like consistency. Remove ginger and discard. Set glaze aside.

Heat Oil: Heat the canola oil in a large frying pan to 350°F.

Coat Chicken Wings: Place the Wondra, salt and pepper into a large bowl. Dredge the chicken pieces in the flour mixture to get a fine light coat.
 
Fry Wings: Working in small batches with a spider or skimmer, gently lower the wings into the hot oil. Do not overcrowd and adjust heat to ensure temperature remains at 350°F. Fry for 5 minutes. Transfer wings to a cooling rack placed on top of a sheet pan to drain and allow to cool. Keep the wings in a single layer so you know which ones were fried first and thus, cooled earlier.

RE-FRY Wings: Ensure the temperature of the oil is still at 350°F. Starting with the wings that came out of the fryer first, re-fry the wings until crispy golden brown, about another 5 minutes. Drain again and repeat until all of the wings have been double fried.

Glaze Wings: In a big bowl, toss wings with glaze to evenly coat. Then toss in cilantro and sesame seeds. Transfer to serving platter.