recipes

• Add 1 tablespoon of vegetable oil to a 4-quart saucepan and heat over high heat.
• Once the oil is hot, add 1/2 cup of popping corn and keep the pan moving constantly to prevent burning.
• When the popping slows down, remove the pan from heat and place the popped corn in the oven to keep it warm.
• In a medium saucepan, combine the butter, brown sugar, and corn syrup.
• Stir well and bring to a boil over medium heat.
• Stir in the sweetened condensed milk and continue simmering, stirring constantly, until the mixture thickens.
• Remove from heat and stir in the vanilla extract.
• Pour the hot caramel over the warm popped corn, stirring well to coat all pieces evenly.
• Lightly butter your hands and shape the coated popcorn into balls, pressing gently to form each one.

• In a large, heavy-bottomed saucepan, combine the butter, sugar, and salt over medium heat, stirring until the butter is melted.
• Allow the mixture to come to a boil, then cook until it reaches a dark amber color, stirring occasionally.
• While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
• Once the toffee reaches the proper temperature and color, pour it onto the prepared baking sheet, spreading evenly.
• Sprinkle the chocolate chips over the hot toffee and let them sit for a minute or two to soften.
• Once the chocolate has softened, spread it into a thin, even layer.
• Sprinkle the finely chopped almonds over the melted chocolate and gently press them in.
• Place the toffee in the refrigerator to chill until fully set.

• Butter a 20×20 cm baking dish and set aside.
• Place the butter, chocolate chips, and vanilla extract in a mixing bowl.
• In a medium saucepan over medium heat, combine the sugar, evaporated milk, and marshmallows.
• Stir frequently until the mixture comes to a boil.
• Reduce the heat to low and continue to cook for an additional 6 minutes, stirring constantly.
• Remove from heat.
• Pour the hot marshmallow mixture over the ingredients in the mixing bowl.
• Beat until the mixture thickens and loses its gloss.
• Quickly fold in the chopped walnuts and pour the fudge into the prepared baking dish.
• Refrigerate for several hours until firm.

• Preheat the oven to 150°C and line two baking sheets with parchment paper.
• Spread the hazelnuts in a pie plate and toast them for about 14 minutes, or until the skins begin to blister.
• Transfer the hazelnuts to a kitchen towel and rub them together to remove the skins.
• Coarsely chop the hazelnuts and place them in a bowl.
• Add the cocoa powder, cornstarch, cocoa nibs, chopped chocolate, and ground cardamom, mixing well.
• In a medium bowl, using an electric mixer, beat the egg whites with the cream of tartar until soft peaks form.
• Gradually add the sugar in a thin stream, continuing to beat until the egg whites are stiff and glossy.
• Add the vanilla and beat briefly to combine.
• Gently fold in the dry ingredients, leaving some streaks for a marbled effect.
• Scoop 8 level tablespoons of the meringue onto each baking sheet, then scoop the remaining meringue directly on top of each mound, forming small “clouds” or “snowmen.
• “
• Bake in the upper and lower thirds of the oven for about 30 minutes or until the meringues are firm when tapped, shifting the sheets halfway through for even baking.

• Preheat the oven to 150°C and line two large baking sheets with parchment paper.
• In a food processor, pulse the coconut, 1/3 cup of the sugar, and cornstarch until finely ground.
• In the bowl of a standing electric mixer fitted with the whisk attachment, beat the egg whites and salt at medium-high speed until firm peaks form.
• Gradually add the remaining 2/3 cup of sugar, 1 tablespoon at a time, while beating until the mixture is stiff and glossy.
• Gently fold in the coconut mixture.
• Transfer the meringue to a pastry bag fitted with a 1.
• 5 cm star tip.
• Pipe 4 cm mounds of meringue onto the baking sheets, spacing them about 3 cm apart.
• Sprinkle each meringue with chopped pistachios.
• Bake for 25 minutes, rotating the baking sheets from top to bottom and front to back halfway through baking, until the meringues are slightly browned and set but still soft inside.

• Preheat the oven to 150°C.
• In a large bowl, mix together the oil and sugar until well blended.
• Add the vanilla and almond extracts, then beat in the eggs.
• In a separate bowl, combine flour, salt, and baking powder.
• Gradually stir this into the egg mixture.
• Mix in the cranberries and pistachio nuts by hand.
• Divide the dough in half.
• Form two logs on a parchment-lined baking sheet.
• If the dough is sticky, wet your hands with cool water to handle it more easily.
• Bake for 35 minutes or until the logs are light brown.
• Remove from the oven and let cool for 10 minutes.
• Reduce oven heat to 135°C.

Prepare Cranberry Sauce:

• In a small saucepan, combine the cranberries, sugar, and water.
• Bring to a boil, then simmer over moderate heat, stirring occasionally, until the cranberries soften, about 5 minutes.

Mash Cranberries:

• Using the back of a spoon, mash the cranberries to create a thick sauce.

Cool the Sauce:

• Transfer the sauce to a large bowl and refrigerate, stirring occasionally, until cool, about 15 minutes.

Combine with Buttermilk:

• Stir 3 cups of the buttermilk into the cooled cranberry sauce.

Dissolve Gelatin:

• In a small saucepan, sprinkle the gelatin over the remaining 1/2 cup of buttermilk.
• Let it stand for 5 minutes to dissolve.

Melt Gelatin:

• Heat the buttermilk and gelatin mixture over low heat, stirring occasionally, until warm and the gelatin is melted, about 1 1/2 minutes.
• Fold this into the cranberry mixture.

Set Panna Cotta:

• Pour the mixture evenly into 8 glasses.
• Cover and refrigerate for about 2 hours until set.

Serve:

• Top each panna cotta with a small dollop of yogurt and a few candied rose petals before serving.

Combine Ingredients:

• In a crockpot, add the whole milk, heavy cream, sweetened condensed milk, chocolate chips, and cocoa powder.
• Stir everything together to combine.

Cook on Low:

• Set the crockpot to low and cook for 2 hours, stirring occasionally to ensure the chocolate melts evenly.

Add Vanilla:

• After 2 hours, add the vanilla extract and give it one final stir.

Serve:

• Ladle into mugs and top with whipped cream, marshmallows, or a sprinkle of crushed candy canes for extra holiday cheer!

• Preheat the air fryer to 390°F.
• Pat dry the pork belly and season with salt, black pepper, smoked paprika, and turmeric.
• Add oyster sauce and spritz the pork belly with nonstick cooking spray on all sides.
• Place the pork belly in the preheated air fryer and cook for 30 minutes, turning every 10 minutes.
• Increase the temperature to 400°F.
• Add green onions, garlic, and new potatoes to the air fryer basket.
• Cook for an additional 15 minutes, shaking the basket occasionally.
• Serve warm.

• In a mixing bowl, toss the spareribs with fajita seasoning, smoked paprika, salt, pepper, mustard, and Worcestershire sauce.
• Pour in the beer and let it marinate in the refrigerator for 1 hour.
• Rub the sides and bottom of the air fryer cooking basket with peanut oil.
• Preheat the air fryer to 365°F and cook the spareribs for 17 minutes.
• Turn the ribs over and cook for an additional 14 to 15 minutes.
• Serve warm.
• Bon appétit!