1 roll phyllo dough sheets (plus olive oil for brushing) or 1 box phyllo cups
8 ounces cream cheese
4 ounces cream-style blue cheese
1 generous cup cooked chicken, cut into chunks or shredded
1/4 cup buffalo-style hot sauce
2 ounces crumbled blue cheese
1-2 chopped green onions, optional garnish

If using phyllo dough sheets: Carefully lay one sheet of phyllo dough on a dry work surface. Brush lightly with olive oil, covering the sheet. Repeat with 3 more sheets until a layer of 4 sheets is brushed, keeping unused sheets covered with plastic wrap and a wet towel. Using a pastry wheel or pizza cutter, cut into 2″ squares. Transfer squares to a parchment-lined baking sheet to fill. (Repeat with remaining phyllo sheets after filled and baking, one set of 4 sheets at a time.)

If using phyllo cups: Line the cups on a baking sheet, spaced an inch or so apart to fill.

In a small bowl, mix together cream cheese and cream-style blue cheese until combined. Add 1-2 generous teaspoons in the bottom of the phyllo cups or the center of the phyllo squares. Top with 1 teaspoon of chicken. Add enough hot sauce to cover the chicken and top with blue cheese. For the squares, pinch up the corners of the phyllo to the center to create a small box.

Bake at 350º F for 15-18 minutes, just until phyllo starts to brown and cheese is hot and bubbly. Remove from oven and allow to cool slightly before serving. Garnish with green onions. Best served warm.

**These can be made ahead, stores and then warmed in the oven for a few minutes just before eating.


Makes 30-40 buffalo chicken dip bites.

4-5 large organic grapefruit
750 ml Everclear (151 proof) or vodka
3 cups water
1 1/2 to 2 cups granulated sugar (depending on your sweetness preference)

Carefully peel the grapefruit or zest, avoiding the pith. In a large canning jar or other airtight container add the grapefruit peel and pour the Everclear over the top, completely covering the peel. Seal the jar and place in a cool, dry place for 20-40 days, agitating regularly.

After the peels and alcohol have seeped, in a medium saucepan combine water and sugar. Bring to a boil over medium heat, stirring occasionally, and cook until all sugar has dissolved. Remove from heat and allow to cool.

Line a fine mesh strainer with a coffee filter. Slowly pour the alcohol and the simple syrup through the filter and the strainer into a large container. Stir to combine and pour into bottles or jars. Store in the refrigerator until ready to serve. Serve chilled.


Makes approximately 1.25 liters pompelmocello

1 medium-sized butternut squash or other squash

Preheat oven to 350º. Make five or six 1/2″-deep slices in the side of the squash. Place the squash on a baking sheet and then into the oven. Bake for 40-50 minutes until the skin starts to wrinkle and the flesh of the squash is soft.

Remove from oven and allow to cool completely. Peel skin away and carefully scoop squash into a food processor or blender, avoiding the seeds and guts. Blend until smooth. Refrigerate or freeze until ready to use.


Makes 3-4 cups squash purée

6 slices bacon, cut into small 1/2″ pieces
1 medium onion, diced
3 celery stalks, diced
3 parsnips, diced
1 pound fingerling or Yukon Gold potatoes, diced
2 jalapeños, seeded and diced
2 teaspoons chopped fresh sage
1/4 cup white wine
6 cups chicken or vegetable stock
4 cups butternut squash purée
1/2 cup cream
kosher salt and pepper

In a large stockpot or Dutch oven over medium to medium-high heat, brown bacon pieces until crisp. Remove bacon bits and set aside to drain. Spoon bacon grease out of the pan, leaving approximately 2 tablespoons’ worth. Add onion, celery and parsnips to the pot and cook, stirring occasionally, for 5 minutes until onions and celery are soft. Add in potatoes, jalapeños and sage. Stir to combine and continue cooking for 2-3 minutes.

Pour white wine into the pot and stir to combine, deglazing the pan. Pour in the chicken stock and increase heat to medium-high. Bring to a boil, then reduce heat to medium-low and simmer for 10-12 minutes until potatoes are tender. Stir in the butternut squash purée and heavy cream. Stir to combine and continue cooking until heated through, about 3 minutes. Season with salt and pepper. Serve warm with bacon bits sprinkled liberally over the top.


Makes 8-10 meal-sized servings.

For the Gingerbread Praline Sauce:
3 tablespoons unsalted butter
1/3 cup dark brown sugar
2 tablespoons molasses
2/3 cup heavy cream
1/2 teaspoon finely grated fresh ginger
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
pinch of salt
1 teaspoon vanilla extract
1/2 teaspoon lime juice
1/3 cup chopped pecans

For the French Toast:
1 loaf crusty, day-old bread (like challah, a crusty french loaf or brioche)
4 ounces cream cheese, softened
1 1/2 teaspoons vanilla extract, divided
1/4 teaspoon cardamom
4 eggs
1 cup milk
1 tablespoon brown sugar
1/4 teaspoon salt
butter for grilling

Make the gingerbread praline sauce: In a saucepan melt the butter over medium heat. Add in brown sugar and molasses and heat until sugar is dissolved. Whisk in the cream slowly. Stir in fresh ginger, cinnamon, cloves and salt. Continue cooking over medium heat, stirring frequently, 8-10 minutes until the sauce thickens. Remove from heat and stir in vanilla and lime juice. Mix in pecans. Serve warm over french toast.

Slice the loaf of crusty bread lengthwise, making a 1-1/2″ slit along the side. In a small bowl, blend together cream cheese, 1/2 teaspoon vanilla extract and cardamom until well mixed. Spread the cream cheese evenly in the slit in the bread. Cut the bread into 1″-thick slices.

Preheat a griddle to 375º F and oven to 275º F. In a shallow bowl or plate, beat together eggs, milk, brown sugar, remaining 1 teaspoon of vanilla and salt. Soak bread on both sides in the egg mixture. Lightly butter griddle or pan. Place soaked bread slices on the preheated griddle and cook for 2-3 minutes or until golden brown. Flip and repeat on the next side. Move toast to a baking sheet and store in a warm oven for 5-10 minutes while you finish the remaining pieces of bread. Serve warm with the gingerbread praline sauce.


Makes 12-15 pieces of French toast.

1 quart-sized glass jar with a lid
3 1/2 cups all-purpose flour, divided
1 tablespoon ground ginger
3 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1/2 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
3/4 cup packed muscovado or dark brown sugar
Additions:
small containers of sprinkles
cookie cutter

In a small bowl, mix together 1 3/4 cups flour and the ginger, cinnamon, baking soda, cloves and nutmeg. Add in an even layer to the jar. Layer the brown sugar, followed by the remaining 1 3/4 cups flour. Top the jar with the lid and decorate.


For the label:
1/2 cup butter, softened
2 large eggs
1/4 cup molasses

Mix together butter, eggs and molasses. Stir in the contents of the jar until incorporated. Chill the dough for 1 hour. Preheat oven to 350º F. Roll out gingerbread dough and cut into shapes and then place on a parchment-lined baking sheet. Bake for 8-10 minutes until edges just start to brown. Allow to cool completely. Decorate with icing and sprinkles.


Makes 1 gingerbread cookie mix

3 1/2 cups all-purpose flour
1 tablespoon ground ginger
3 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1/2 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
3/4 cup packed muscovado or dark brown sugar
1/2 cup butter, softened
2 large eggs
1/4 cup molasses
To decorate:
granulated sugar
candies
icing
frosting
chocolate for melting

In a large bowl, whisk together flour, ginger, cinnamon, baking soda, cloves, nutmeg and salt. Set aside.

Cream together brown sugar and butter in a stand mixer for 2 minutes. Add in eggs and molasses and stir until combined. Mix in flour and spices and mix until a soft dough forms and the dry ingredients are incorporated. Split the dough into two balls, wrap in plastic wrap and chill in the refrigerator for 1-2 hours.

For Cut-Outs:

Lightly flour a flat surface. Roll out gingerbread dough and cut into shapes and then place on a parchment-lined baking sheet. Preheat oven to 350º F and chill the dough on the baking sheet while the oven preheats. Bake for 8-10 minutes until edges just start to brown. Allow to cool completely. Decorate with icing and sprinkles.

For Sugared Cookies:

Preheat oven to 350º F. Scoop chilled dough into 1″ balls, rolling until uniform with hands. Roll the cookie balls in granulated sugar to coat. Bake on a parchment-lined sheet for 10-12 minutes or until edges just start to brown. Cool on a wire rack.

For Dipped Cookies:

Lightly flour a flat surface. Roll out gingerbread dough and cut into 1-2″ shapes and place on a parchment-lined baking sheet. Preheat oven to 350º F and chill the dough on the baking sheet while the oven preheats. Bake for 8-10 minutes until edges just start to brown. Allow to cool completely. Once cooled, melt chocolate or white chocolate in a double boiler. Dip half of each cookie into the chocolate and then allow to cool and set completely on a wax paper or parchment-lined baking sheet

For Cookie Cups:

Lightly flour a flat surface. Roll out gingerbread dough and cut into circles, 2-3″ across. Lightly press circles over the bottom side of a mini muffin tin. Chill in the freezer while you preheat oven to 350º F. Bake for 8-10 minutes until edges just start to brown. Cool slightly and then use a knife to pop them off the muffin cups. Allow to cool completely. Fill with a scoop of ice cream and sprinkles, if desired, before serving.


Makes approximately 3 dozen cookies.