Negroni Fig Ice Pops Recipe!

Ingredients

• 1/2 cup plus 2 tablespoons (150 ml) red vermouth
• 2 1/2 tablespoons (40 ml) gin
• 1/2 cup (125 ml) freshly squeezed orange juice
• 3 fresh figs
• 1/2 cup (75 ml) golden syrup or clover honey

Procedures

1. Put everything in a blender and blend until completely smooth. Pour through a sieve into a bowl with a spout and then pour into 4 to 6 ice pop molds.
   
   
2. Place in the freezer and push wooden sticks in after 2 hours.
   
   
   
3. Freeze for at least another 4 hours, but ideally for 1 day.
   
   
   
4. Run the ice pops under hot running water for 3 seconds to unmold them.
   
   Source: http://www.seriouseats.com/recipes/2013/05/negroni-fig-ice-pops-recipe.html

Boozy Butterscotch Ice Cream Recipe!

Ingredients

• 3 tablespoons butter
• 1 cup raw (turbinado) sugar (see note above)
• 2 cups cream
• 1 cup milk
• 6 egg yolks
• 6 tablespoons whiskey (see note above)
• 1 1/4 teaspoons kosher salt (to taste)

Procedures

1. Melt butter in a heavy-bottomed saucepan on medium heat and cook until foaming subsides. Add sugar and stir to coat with butter, increasing heat to high. Cook, stirring occasionally, until sugar mixture begins to darken and butter smells slightly nutty, about 2 minutes. Quickly whisk in cream, taking care to watch for steam. Whisk until sugar is fully incorporated into cream and remove from heat.
   
   
2. In a medium mixing bowl, whisk together milk and egg yolks until well combined. Ladle in hot cream mixture about 1/2 cup at a time, whisking constantly, until the side of the bowl is warm to the touch, two or three times. Pour contents of mixing bowl back into saucepan, whisking constantly until egg mixture is fully incorporated.
   
   
3. Cook mixture on medium heat, whisking frequently, until a custard forms on the back of a spoon but a swiped finger leaves a clean line. Remove from heat and strain into an airtight container.
   
   
4. Stir in whiskey, then salt to taste in quarter teaspoon increments. The level of saltiness is up to you, but the hot custard should taste slightly saltier than the desired finished ice cream. Cover container and chill overnight, or at least 6 hours.
   
   
5. The next day, churn ice cream according to manufacturer's instructions. Transfer churned ice cream to airtight container and chill in freezer for at least 4 hours before serving.
   
   Source: http://www.seriouseats.com/recipes/2013/02/boozy-butterscotch-ice-cream-with-whiskey-recipe.html

Meringue Cupcakes with Nutella and Strawberries Recipe!

Ingredients

• Baking spray
• 8 large egg whites, at room temperature
• 1 teaspoon white vinegar
• 1/4 teaspoon salt
• 2 cups sugar
• 2 teaspoons cornstarch
• 2 teaspoons pure vanilla extract
• 3/4 cup Nutella
• 24 strawberries, hulled and sliced

Procedures

1. Adjust oven rack to middle position and preheat oven to 200°F. Spray a 12-cup muffin tin with baking spray, then line tin with cupcake liners and once again lightly spray tin with baking spray, making sure to coat surface of tin.
   
   
2. Beat whites, vinegar, and salt on medium-low speed until loosened, about 30 seconds. Increase speed to medium-high and beat until soft peaks form, 2 to 3 minutes. Combine sugar and cornstarch and, with mixer running, add to bowl 1 tablespoon at a time.
   
   
3. Once all the sugar mixture has been added, continue mixing until stiff, glossy peaks form, about 2 minutes longer. Add vanilla and beat just until combined.
   
   
4. Transfer mixture to a pastry bag or large zipper-lock bag fitted with a 1/2-inch star or plain pastry tip. Pipe meringue in a circular motion, pressing tip into meringue as it pipes out, into prepared tin, mounding meringue about 1-inch above edge.
   
   
5. Bake cupcakes until firm and dry, about 1 1/2 hours, then, shut oven off and prop door open. Allow cupcakes to sit in oven an additional 1 hour.
   
   
6. Gently remove cupcakes from tins and, with a serrated knife, gently cut off tops at the point where the cupcake liner meets with the cupcake top’s base.
   
   
7. Fill each cupcake with 2 tablespoons Nutella and 2 sliced strawberries. If desired, serve with whipped cream or vanilla ice cream.
   
   Source: http://www.seriouseats.com/recipes/2012/04/meringue-cupcakes-strawberry-nutella-recipe.html

Strawberry Galette Recipe!

Ingredients

• 4 ounces granulated sugar
• 3 to 4 tablespoons starch (corn, potato, or tapioca)
• 1 quart fresh strawberries, hulled and quartered
• One half recipe Easy Pie Dough, rolled out to 1/8 inch thick and chilled
• Egg wash (one egg beaten with a pinch of salt)
• Optional: sanding sugar for sprinkling

Procedures

1. Adjust oven rack to lower middle position and preheat oven to 425°F. In a large bowl, whisk together sugar and starch. Add the berries and toss to coat with the dry mixture. Line a sheet pan with parchment and place the dough sheet on top. Pile the strawberry mixture in the center, leaving at least 3 inches of dough uncovered on all sides. Fold the overhang back up around the fruit, encasing it on all sides, folding it into rustic pleats to gather up the excess. Chill the shaped galette in the fridge for 1/2 hour.
   
   
2. Remove the chilled galette from the fridge and brush the exposed dough with egg wash and sprinkle with sugar if desired. Place the sheet tray on the prepared rack and bake for 20 minutes, turning halfway through. Lower the temperature to 350°F and bake for 20-30 additional minutes, until the crust is golden brown and the filling is bubbling all over. Remove from the oven and allow the galette to cool completely before serving.
   
   Source: http://www.seriouseats.com/recipes/2012/08/strawberry-galette-recipe.html

Bitter Salty Perro Recipe!

Ingredients

• 2 cups freshly squeezed pink grapefruit juice from about 4 grapefruits
• 1 cup blanco tequila or joven mezcal
• 2 cups tonic water, chilled
• Kosher salt
• Angostura bitters

Procedures

1. In a large pitcher, combine grapefruit juice and tequila or mezcal. Add tonic and fill pitcher with ice. Stir gently to combine.
   
   
2. Rim 4 glasses with kosher salt. Divide cocktail between glasses, adding 2 dashes of bitters to each glass. Serve immediately.
   
   Source: http://www.seriouseats.com/recipes/2013/05/bitter-salty-perro-salty-dog-grapefruit-tequila-mezcal-cocktail-recipe-pitcher-drink-for-parties.html

Quick and Easy Margarita Shandy Recipe!

Ingredients

• 1 (12 ounce) can frozen limeade concentrate
• 8 ounces reposado tequila
• 12 ounces water
• 1 lime, thinly sliced
• 24 ounces lager or pilsner, chilled
• Optional: kosher salt for rimming glasses

Procedures

1. In a large pitcher, combine limeade concentrate, tequila, and water. Stir until limeade is dissolved. Chill if desired, up to 6 hours, or proceed immediately to next step.
   
   
2. Just prior to serving, fill pitcher with ice, lime slices, and beer. Serve in salt-rimmed glasses if desired.
   
   Source: http://www.seriouseats.com/recipes/2013/05/easy-limemade-margarita-shandy-mexican-beer-cocktail-recipe-pitcher-parties.html

Tequila and Campari with Tangerine Drink Recipe!

Ingredients

• 1 cup Campari
• 1 cup añejo tequila
• 1 cup fresh-squeezed tangerine juice from about 6 tangerines (see note above)
• 1 1/2 cups seltzer water
• Garnish: 4 tangerine wedges

Procedures

1 In a large pitcher, combine Campari, tequila, and tangerine juice. Fill pitcher with ice, top with seltzer, and gently stir to combine. Serve with tangerine wedges in each glass. 

 

Source: http://www.seriouseats.com/recipes/2013/05/tangerine-campari-tequila-cocktail-pitcher-drink-recipe-party-easy-cocktails.html

Strawberry Balsamic Custard Tart Recipe!

Ingredients

• 1 1/2 cups (about 7 1/2 ounces) all-purpose flour
• 3/4 cup confectioners' sugar
• 1/2 cup cocoa powder
• Pinch salt
• 9 tablespoons (1 stick plus 1 tablespoon) cold unsalted butter, cut into 1/4-inch pices
• 1 large egg yolk
• 1 recipe Vanilla Pastry Cream, chilled
• 1 quart strawberries, hulled and sliced
• 3 to 4 tablespoons aged balsamic vinegar

Procedures

1. In bowl of food processor, pulse flour, confectioners' sugar, cocoa, and salt until combined, about 3 one-second pulses. Add butter and pulse until mixture is consistency of wet sand, with no visible bits of butter remaining, about 10 to 15 quick pulses. Add yolk and pulse until dough just begins to come together. Wrap dough with plastic wrap into 5-inch disc and chill until firm, at least 1 hour.
   
   
2. Adjust oven rack to middle position and preheat oven to 350°F. Roll out dough between 2 pieces of parchment paper, plastic wrap, or on lightly floured surface to 13-inch circle. Gently roll up dough with rolling pin and roll out over tart pan. Press dough into bottom and sides of tart pan. Chill in freezer for 15 minutes.
   
   
3. When oven is ready, line chilled pie shell with foil or parchment paper and fill with weights (I reuse dried beans for this), and bake on the lowest rack of the oven for 10 minutes. Remove weights and liner, turn pie, and bake until the bottom crust just begins to puff slightly, about 10 minutes more. Remove pie shell from oven and allow to cool completely.
   
   
4. When you are ready to assemble the tart, place the chilled pastry cream in a large bowl and use a large whisk to beat it until the cream is smooth and shiny. Pour the whipped pastry cream into the chilled tart shell and use a spatula to smooth the top. Top with the fresh, sliced berries and drizzle with the vinegar. Serve immediately for best results and chill leftovers.
   
   Source: http://www.seriouseats.com/recipes/2012/09/strawberry-balsamic-custard-tart-recipe.html

Flourless Chocolate Cake Recipe!

Ingredients:

6 large eggs
1/2 cup brown sugar (95g)
400 g dark chocolate (use a quality chocolate)
1 tablespoon brandy
1 teaspoon ground cinnamon
300 ml double heavy cream (Australian double thick cream)
1 tablespoon icing sugar, for dusting
16 strawberries, to serve
extra heavy cream or whipped cream, for serving

Directions:

1 Preheat oven to 180°C / 350°F Grease well a 22cm round cake tin and line the base with baking paper. This cake is best cooked in a tin that has a removable base as it is much easier to remove from the tin for serving.

2 Place the sugar and eggs in a bowl, beat together for 10 minutes, or until creamy, using a stand mixer/electric beaters.

3 Meanwhile, chop the chocolate into small pieces and place in a heatproof bowl. Bring a saucepan of water to the boil and then remove it from the heat. Sit the bowl of chocolate over the saucepan of water, making sure that the water does not touch the bottom or sides of the bowl. Stir occasionally until the chocolate has melted.

4 Add the brandy, cinnamon and chocolate to the beaten egg mixture.

5 Lightly fold in the double thick cream to the mixture.

6 Pour mixture into the prepared cake tin and bake for one hour, or until a skewer comes out clean. Remove from the oven and allow the cake to cool in the tin.

7 Run a knife carefully around the edges of the cake before removing from the tin. Dust with icing sugar to serve and serve with a dollop of cream and a strawberry.

8 NOTE: This is a very moist thick cake. It will sink a little in the middle as it cools.

Source: http://www.food.com/recipe/flourless-chocolate-cake-319116

Greek Yogurt and Strawberry Phyllo Cups Recipe!

Ingredients

• 4 sheets frozen phyllo dough, thawed
• 2 tablespoons unsalted butter, melted
• 1 cup plus 2 tablespoons Greek yogurt
• 3/4 cup chopped strawberries
• 1/4 cup honey

Procedures

1. Place oven rack in upper middle position and preheat oven to 350°F. Grease a 12-well muffin tin tray. Lay one sheet phyllo dough on a clean work surface. Brush all over with butter. Lay second sheet over phyllo on top and brush with butter. Cut into 12 squares. Place in prepared muffin tin. Butter a remaining sheet of phyllo and top it with final sheet. Brush all over with butter and cut into 12 squares. Place a square in each muffin tin, alternating corner points with first square. Bake until phyllo is golden, about 6 minutes.
   
   
2. Let phyllo cups cool to room temperature. Fill each cup with about 1 1/2 tablespoons Greek yogurt and top with 1 tablespoon strawberries. Drizzle each cup with honey.
   
   Source: http://www.seriouseats.com/recipes/2012/05/greek-yogurt-and-strawberry-phyllo-cups-recipe.html

No-Bake Strawberry Cheesecake Recipe!

Ingredients

• 12 ounces graham crackers
• 1 1/4 cups (4 ounces) confectioners' sugar, divided
• 1/8 teaspoon salt
• 10 tablespoons (5 ounces) unsalted butter, melted
• 1 pound cream cheese
• 2 tablespoons juice and 1 teaspoon zest from one lemon
• 2/3 cup (about 5 ounces) heavy cream
• 1 pint strawberries, washed and hulled
• 1/3 cup (about 3 ounces) apple jelly, warmed

Procedures

1. Process graham crackers with 2 tablespoons confectioners' sugar and salt until finely ground. Transfer to large bowl and stir in butter until moistened. Firmly press into bottom and sides of 9-inch springform pan.
   
   
2. Using standing mixer with paddle attachment, beat cream cheese with remaining 1 1/8 cups confectioners' sugar on medium speed until smooth and creamy. Mix in lemon juice and zest. Transfer to large bowl.
   
   
3. Place whip attachment on mixer and whip cream on medium high speed to stiff peak. Fold into cream cheese mixture and spread into crust. Place whole strawberries on top and brush with jelly. Chill at least 3 hours to set.
   
   Source: http://www.seriouseats.com/recipes/2013/03/no-bake-strawberry-cheesecake-recipe.html

Strawberry Dream Pie Ice Cream Recipe!

Ingredients

• For graham cracker crumble
• 12 graham crackers, broken into large chunks
• 9 tablespoons unsalted butter, melted
• 1/4 cup raw (turbinado) or brown sugar
• 1/2 to 1 teaspoon kosher salt (to taste)
•  
• For ice cream
• 8 ounces chevre goat cheese
• 1 1/2 cups half and half
• 1/2 cup plus two tablespoons sugar, divided
• 1/2 teaspoon kosher salt
• 1 1/4 cup thinly sliced strawberries (about 3 cups whole)
• 1 tablespoon maraschino liqueur (or other fruity liquor)
• 1 teaspoon pomegranate molasses (or one teaspoon lemon juice)

Procedures

1. For graham cracker crumble: Preheat oven to 350°F, with a rack in the middle. In a food processor, combine graham crackers, butter, sugar, and salt. Pulse until graham crackers are ground fine but mixture has not formed a paste. Dump mixture onto an aluminum baking sheet and press into a disc 1/4 inch thick. Bake for 15 minutes, until the edges are dark and crisp. Cool completely before crumbling into large chunks. Store crumble in an airtight container.
   
   
2. For ice cream: In a blender, combine goat cheese, half and half, 1/2 cup sugar, and salt. Blend until smooth, then transfer to an airtight container to chill overnight.
   
   
3. The next day, churn ice cream according to manufacturer's instructions. While ice cream is churning, combine strawberries, two tablespoons sugar, maraschino, and pomegranate molasses in a bowl. Let macerate for one hour at room temperature. When ice cream is finished churning, return to airtight container and place in freezer to chill for half an hour.
   
   
4. After an hour in bowl, strain strawberries from remaining liquid, reserving for another use. With a very large spoon or spatula, quickly stir strawberries into ice cream. Berries can break into small chunks, but ice cream should not be uniformly pink. Return to freezer for 1/2 to 1 hour. Serve with graham cracker crumble sprinkled on top.
   
   Source: http://www.seriouseats.com/recipes/2011/06/strawberry-dream-pie-goat-cheese-ice-cream-recipe.html

Strawberry Pound Cake Recipe!

Ingredients

• 1 1/2 cups (about 7 1/2 ounces) all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 1 cup (about 7 ounces) sugar
• 2 eggs plus 1 egg yolk
• 1 teaspoon vanilla
• 1/4 cup milk
• 3 tablespoons heavy cream
• 2 cups diced strawberries

Procedures

1. Adjust oven rack to middle position and preheat oven to 350°F. Butter loaf pan. In a small bowl, whisk together flour, baking powder, and salt; set aside.
   
   
2. In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and sugar until light and fluffy, about 3 minutes. Add eggs, egg yolk, and vanilla. Add 1/2 dry ingredients, followed by milk. Add remaining dry ingredients, then cream, beating until just combined. Fold strawberries into batter with a spatula.
   
   
3. Pour batter into prepared pan and smooth top. Bake until a tester inserted into the middle of the cake comes out clean, about 50 to 60 minutes. Let cool 15 minutes then turn out to a wire rack to finish cooling. Serve, garnishing with additional strawberries or whipped cream if desired. Leftover pound cake can be stored in a sealed container at room temperature for up to 1 week.
   
   Source: http://www.seriouseats.com/recipes/2013/04/strawberry-vanilla-pound-cake-recipe.html

Strawberry Frozen Yogurt Recipe!

Ingredients

• 3 cups washed, quartered strawberries (about 1 1/2 pints)
• Zest of one lemon, removed with a vegetable peeler (see note above)
• 3/4 cup sugar
• 1/4 teaspoon kosher salt
• 2 cups Greek (strained) yogurt
• Lemon juice to taste, if needed

Procedures

1. Combine berries, lemon peel, sugar, and salt in a heavy saucepan over medium heat. Cook, stirring occasionally, until juices leave the berries and begin to simmer, about 4 minutes, then reduce heat to low. Continue to cook, stirring occasionally, until juices thicken slightly and berries are very tender, about 7 minutes.
   
   
2. Transfer to a blender or food processor (or use an immersion blender in saucepan) and purée until smooth. Strain through a fine mesh strainer. You should have about 2 cups of strained strawberry purée.
   
   
3. Transfer purée to a bowl and whisk in yogurt until well combined. If base tastes too sweet, add lemon juice to taste, starting with 1/4 teaspoon, bearing in mind that sweetness and acidity will both be slightly muted when chiled. Chill in refrigerator until very cold, about 3 hours.
   
   
4. Churn in ice cream machine according to manufacturer's instructions. Enjoy immediately as soft serve, or firm up in freezer for 2 to 3 hours. Once set, frozen yogurt will be firm; defrost on counter for 10 to 15 minutes before serving.
   
   Source: http://www.seriouseats.com/recipes/2012/05/strawberry-frozen-yogurt-recipe.html

Strawberries and Cream Pavlova Recipe!

Ingredients

• 1 1/2 cups (10 1/2 ounces) plus 2 tablespoons granulated sugar, divided
• 2 tablespoons cornstarch
• 6 large egg whites
• 2 teaspoons cream of tartar
• Pinch salt
• 4 teaspoons vanilla extract, divided
• 1/2 cup (2 ounces) ground almonds
• 1/2 cup (1 1/2 ounces) sliced almonds
• 2 pints strawberries, washed, sliced
• 1 pint heavy cream
• Confectioners' sugar to dust cake

Procedures

1. Adjust oven rack to middle position and preheat oven to 285°F. Grease and sugar the sides of two 9-inch cake pans. Line the bottoms with parchment paper.
   
   
2. In small bowl, whisk 1 1/2 cups sugar with cornstarch; set aside. Place egg whites in a clean, dry, bowl of standing mixer fitted with whip attachment. Beat on medium speed until frothy. Add cream of tartar and salt. Increase speed to medium high and beat to soft peak.
   
   
3. With mixer running, slowly add sugar/cornstarch mixture. Continue to beat to stiff peak, 3 to 5 minutes. Reduce speed to low and add vanilla. Remove bowl from mixer and fold in ground almonds with rubber spatula.
   
   
4. Divide the meringue between the pans and smooth the tops. Sprinkle sliced almonds on top. Bake until the color of the meringues is light beige and the top feels crisp, but the center is still soft, 50 to 60 minutes. Transfer pans to wire rack to cool completely.
   
   
5. While meringues are cooling, toss strawberries with 1 tablespoon sugar. Using mixer fitted with whip attachment, whip cream with remaining tablespoon sugar and remaining teaspoon vanilla on medium speed to soft peak. Keep chilled until ready to assemble.
   
   
6. Run knife along inside edge of pans and carefully invert meringues onto plates. Place one meringue on serving plate, top side up. Spread half of strawberries with juice onto meringue and top with half of the whipped cream.
   
   
7. Place second meringue on top, top with cream, and then strawberries. Dust with confectioners' sugar and serve immediately.
   
   Source: http://www.seriouseats.com/recipes/2013/04/pavlova-meringue-cake-with-strawberries-and-whipped-cream-recipe.html

Sweet Strawberry Pie Recipe!

Ingredients

• One recipe Easy Pie Dough, one half shaped and chilled in a pie plate, the other rolled out flat and chilled on a floured sheet pan
• 2 1/2 pounds fresh strawberries, washed, cored, and quartered
• Approximately 4 ounces granulated sugar (more/less to your taste)
• 3 tablespoons corn or tapioca starch
• Egg wash: 1 egg beaten with a pinch of salt
• Optional: raw sugar for sprinkling (you may substitute granulated)

Procedures

1. Adjust oven rack to lower position and preheat oven to 425°F. Place quartered strawberries in large bowl. Whisk together sugar and starch to combine, then toss with berries until pieces are evenly coated. Allow mixture to sit for five minutes, then pour into pie shell. Remove the rolled out sheet of top dough from the fridge and cut into 1/2-inch strips. Weave a lattice pattern over the top of the pie. Crimp sides and chill the pie for 15 to 20 minutes. When ready to bake, remove pie from refrigerator, brush with egg wash, and sprinkle with raw sugar.
   
   
2. Place pie in oven and bake for 20 minutes, turning halfway through, then turn oven down to 350°F and bake until filling bubbles all over inside and crust is golden brown, 20 to 30 additional minutes. Remove from oven and place pie on rack to cool completely before serving.
   
   Source: http://www.seriouseats.com/recipes/2012/05/sweet-strawberry-pie-recipe.html

Cappuccino Cupcake Recipe!

Ingredients

• For the Cupcakes:
• 1/2 cup (4 ounces) milk
• 1/3 cup instant espresso
• 1 cup (8 ounces) unsalted butter, room temperature
• 2 cups (about 14 ounces) sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 2 cups (about 10 ounces) all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
•  
• For the Frosting:
• 4 egg whites
• 1 cup (about 7 ounces) sugar, divided
• 1/4 teaspoon white vinegar
• Pinch salt
• 1 1/2 tablespoon nonfat dry milk powder
• 1 teaspoon instant espresso powder

Procedures

1. For the Cupcakes: Combine milk and espresso powder in a small saucepan and heat over medium heat until steaming. Remove from heat, whisk until powder is fully dissolved and set aside to cool.
   
   
2. Place a rack in center of oven and preheat to 350°F. In bowl of stand mixer or in medium mixing bowl with handheld mixer, cream butter and sugar until light and fluffy. Add eggs one at a time, beating to fully incorporate and scraping bowl often. Beat in vanilla. In a separate bowl, whisk or sift together flour, baking powder and salt, then add to batter alternately with milk mixture, beginning and ending with dry mixture. Scrape bowl thoroughly between additions. Don't panic if batter looks curdled, it will bake up fine. Line muffin tins with cupcake papers and fill each one 2/3 full. Bake for 15 minutes, then turn and bake another 5. A cake tester or paring knife inserted should come out clean. Be careful not to overbake as these cupcakes easily dry out. Allow to cool fully before frosting.
   
   
3. For the Frosting: Combine egg whites, 3/4 cup sugar, vinegar and salt in a medium mixing bowl or stand mixer bowl. Set over simmering water, making sure bowl doesn't touch the water. Whisk occasionally until sugar is melted and egg whites are hot to the touch. While egg whites are heating, whisk milk powder into remaining 1/4 cup sugar. Once egg whites mixture is ready, remove and whip with electric handheld mixer or whip attachment on stand mixer on second highest speed. Once foamy, pour in sugar and milk powder mixture in continuous stream, then whip on highest speed until meringue holds stiff peaks. Remove 1/4 of meringue to a medium mixing bowl and fold in espresso powder. Don't worry about deflating meringue.
   
   
4. To Decorate: Using a butter knife or small offset spatula, spread meringue onto each cupcake. Dip paring knife into espresso meringue and trace a spiral on top of each cupcake, then drag through spiral from outside to center at several points to create a spiderweb pattern. Serve cupcakes immediately or store in a sealed container for up to 3 days at room temperature.
   
   Source: http://www.seriouseats.com/recipes/2013/03/cappuccino-espresso-cupcakes-recipe.html?ref=search

Recipes: Lemon Tart

Ingredients

• For Dough:
• 1 1/2 cups flour
• 1/2 cup confectioner's sugar
• 1/4 tsp salt
• 9 tablespoons butter, very cold, cut into 1/4 inch pieces
• 1 large egg
•  
• For Filling
• 5 eggs plus one egg white
• 3/4 cup sugar
• 5 lemons, zested and juiced
• 2/3 cup heavy cream

Procedures

1. Make Dough: Preheat oven to 400 degrees.
   In the bowl of a food processor add flour, confectioner's sugar, and salt. Pulse to mix. Add cold butter and pulse until it is mixed and the size of small peas, about 5 pulses. Add egg and pulse until dough pulls together into a ball. Remove dough from processor.
   
   
2. Press dough into a 9 inch tart pan. Prick dough all over with a fork. Chill tart shell in refrigerator for 30 minutes. Cover the bottom of the tart with parchment paper then fill with pie weights or beans. Bake shell for 20 minutes. Reduce oven temperature to 325.
   
   
3. Make Filling: In a medium bowl, use an electric beater to lightly beat together eggs and egg white. Whisk in sugar, zest, and juice. Beat on low until combined and slightly thickened, about 2 minutes.
   
   
4. In a small bowl, beat heavy cream until its thick but not whipped, about 3 minutes. Fold cream into lemon mixture. Pour filling into tart shell and bake for 40 minutes. Let cool completely before serving.
   
   Source: http://www.seriouseats.com/recipes/2011/03/lemon-tart-dorie-greenspan-recipe.html

Recipes: Buena Vista Fizz (Irish Whiskey Cocktail)

Ingredients

• For the Chicory-Infused Rye:
• 6 ounces rye whiskey, such as Bulleit
• 1/2 tablespoon ground chicory
•  
• For the Coffee Syrup:
• 6 ounces strong coffee or espresso
• 1 cup plus 2 tablespoons demerara sugar
•  
• For the Cocktail:
• 1 ounce Jameson Irish whiskey
• 1 ounce chicory-infused rye
• 1/2 ounce freshly squeezed juice from 1 lemon
• 1/4 ounce freshly squeezed juice from 1 orange
• 3/4 ounce coffee syrup
• 1/2 ounce egg white
• 1/2 ounce soda
• Garnish: freshly grated nutmeg

Procedures

1. For the Chicory-Infused Rye: mix rye and chicory in a resealable glass jar, seal, and shake well. Let infuse overnight, then fine-strain and reseal.
   
   
2. For the Cofee Syrup: stir sugar into coffee until dissolved. Let cool before using.
   
   
3. For the Cocktail: To make the cocktail, add Jameson, chicory-infused rye, lemon juice, orange juice, coffee syrup, and egg white to a mixing glass. Fill with ice, shake hard until well chilled, about 20 seconds. Pour into Irish coffee glass and top with soda. Garnish with nutmeg and serve immediately.
   
   Source: http://www.seriouseats.com/recipes/2013/03/buena-vista-fizz-recipe-irish-whiskey-chicory-coffee-cocktail-tradition-san-francisco-recipe.html

Recipes: The Emerald (Irish Whiskey Cocktail)

Ingredients

• 2 ounces Irish whiskey
• 1 ounce sweet vermouth
• 2 dashes orange bitters

Procedures

1

Pour all ingredients into a mixing glass and fill with cracked ice. Stir well for 30 seconds and strain into a chilled cocktail glass. Garnish with a piece of orange or lemon peel, or nothing at all.

Source: http://www.seriouseats.com/recipes/2008/03/time-for-a-drink-the-emerald.html