Mix and Match Sangria

                                 Mix and Match Sangria   


                                   PICK YOUR WINE
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           Pour one 750-ml bottle into a large pitcher or punch bowl
     
            •Dry white wine    •Dry red wine     •Dry rosé


                 ADD LIQUOR TO YOUR LIQUEUR
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          Stir in 2 tablespoons superfine or light brown sugar,
                  then add ⅓ cup of one of the following
• Orange liqueur (such as Grand Marnier)      •Brandy  • Elderflower liqueur (such as St-Germain)   •Berry liqueur (such as Chambord)                   •White rum•Ginger liqueur (such as Domaine de Canton)

                           CHOOSE YOUR FRUIT
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         Add up to 2½ cups chopped or sliced fruit (use at least ½ cup citrus).    Refrigerate at least 3 hours or up to 1 day.
•Citrus      •Apples      •Peaches or Nectarines   •Plums    •Mangoes•Grapes    •Pineapple   •Raspberries    •Blueberries   • Cherries   •Strawberries     •Blackberries

                                    TOP IT OFF
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          Just before serving, stir in 1 cup of any of the following:•Seltzer   •Lemon-Lime Soda   • Sparkling Apple Cider   •Purple or White Grape Juice   • Pomegranate Juice    •Passion Fruit Juice

Mocha Chocolate Icebox Cake

Mocha Chocolate Icebox Cake 
ACTIVE: 20 min | TOTAL: 20 min plus overnight refrigeration | SERVES: 8
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2    cups cold heavy cream
12  ounces Italian mascarpone cheese
½   cup sugar
¼   cup Kahlúa liqueur
2    tablespoons unsweetened cocoa powder, such as Pernigotti
1    teaspoon instant espresso powder
1    teaspoon pure vanilla extract
3    (8-ounce) packages Tate's Bake Shop chocolate chip cookies
Shave semisweet chocolate, for garnish


1. In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, Kahlúa, cocoa powder, espresso powder and vanilla. Mix on low speed to combine and then slowly raise the speed until if forms firm peaks.
2. To assemble the cake, arrange the chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until the are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap and refrigerate overnight.
3. Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top of the chocolate cut into wedges and server cold.

Chococonut Cookies

Chococonut Cookies ACTIVE: 45 min | TOTAL: 2½ hr | MAKES: about 50


2     cups all-purpose flour
1     tablespoon cornstarch
1     teaspoon salt
1     teaspoon baking soda
1½  sticks (12 tablespoons) unsalted butter, melted
1     cup packed light brown sugar
½    cup granulated sugar
1     teaspoon pure vanilla extract
¼    teaspoon pure almond extract
1     large egg plus 1 egg yolk
3     cups semisweet chocolate chips
2½  cups sweetened shredded coconut
2     teaspoons vegetable oil


1. Whisk the flour, cornstarch, baking soda, and salt in a medium bowl. Set aside.
2. Beat the melted butter, brown sugar, granulated sugar and vanilla and almond extracts in a large bowl with a mixer on medium speed (or a regular whisk) until thick and creamy, about 2 minutes. Beat in the egg and egg yolk. Reduce the mixer speed to low and beat in the flour mixture until just combined. Stir in 1 cup each chocolate chips and shredded coconut. Refrigerate the dough until firm enough to scoop, about 1 hour.
3. Position the racks in the upper and lower thirds of the over; preheat to 350°. Line 2 baking sheets with parchment paper. Arrange tablespoon-sized scoops of dough about 2-inches apart on the baking sheets. Bake, switching the pans halfway through, until lightly golden, 12 to 14 minutes. Let cool completely on the baking sheets.
4. Put the remaining 1½ cups shredded coconut in a medium bowl. Melt the remaining 2 cups of chocolate chips with the vegetable oil in a small saucepan over low heat, stirring, until smooth. Dip each cookie partway in the melted chocolate, then immediately dip in the coconut. Return to the parchment-lined baking sheets and refrigerate until set, about 30 minutes.

Fried Chicken Biscuit Sandwiches

3/4   cup buttermilk
1/4   cup hot sauce
1      clove garlic, grated
2      teaspoons chopped fresh thyme
Kosher salt and freshly ground pepper
8     chicken cutlets
4 1/2  cups cornflakes, finely crushed
1     cup all-purpose flour
1/3  cup honey
Peanut oil, for frying
8     biscuits, split
1/4  cup mayonnaise
2     cups shredded iceberg lettuce
1/4  cup sliced dill or bread-and-butter pickles


1. Whisk the buttermilk, 2 tablespoons hot sauce, the garlic, thyme, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the chicken and turn to coat. Cover and refrigerate 30 minutes.
2. Meanwhile, combine the cornflakes, flour, 1/2 teaspoon salt and a few grinds of pepper in a shallow baking dish. Combine the honey and the remaining 2 tablespoons of hot sauce in a small bowl; set aside
3. Heat 1/2 inch of peanut oil in a large cast-iron skillet over medium-high heat until a deep-fry thermometer registers 350°. Meanwhile, remove the chicken cutlets from the buttermilk mixture, letting the excess drip off, then press into the cereal mixture on both sides. Working in batches, fry the chicken until golden and crisp, about 2 minutes per side. Transfer to a rack set over a baking sheet and season with salt.
4. Brush the cut sides of the biscuits with the mayonnaise; sandwich the fried chicken, lettuce, and pickles and a drizzle of the spicy honey.

Pork Tenderloin with Shredded Brussels Sprouts

1    teaspoon caraway seeds, crushed
1    teaspoon paprika
Kosher salt and freshly ground pepper
1    large pork tenderloin (about 1/2 pounds)
1    tablespoon plus 1 teaspoon extra virgin olive oil
8    ounces shiitake mushrooms, stemmed and sliced
4    cloves garlic, chopped
12  cups shredded Brussels sprouts blend (with kale, broccoli, and cabbage; from two 10-ounce bags)
1 1/2  cups low-sodium chicken broth
1/4  cup chopped fresh dill
Grated zest of 1/2 lemon
1/2 cup heavy cream


1. Preheat the oven to 450°. Mix the caraway seeds, paprika and 1.2 teaspoon each salt and pepper in a small bowl. Put the pork in a large ovenproof skillet and rub all over with 1 teaspoon olive oil; season with the spice mixture. Roast 15 minutes, then flip and scatter the mushrooms around the pork. Continue roasting until the pork is browned and the thermometer inserted into the center registers 145°, about 10 more minutes.
2. Meanwhile, heat the remaining 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add the garlic and cook, stirring, until it starts browning, about 1 minute. Stir in the shredded vegetables, 1 cup chicken broth and 1/2 teaspoon salt. Cover and cook until the greens are wilted, about 10 minutes. Stir in the dill and lemon zest; keep warm over low heat.
3. Transfer the pork to a cutting board. Put the skillet with the mushrooms over medium heat; add the remaining 1/2 cup chicken broth and scrape up and browned bits from the bottom of the pan. Bring to a boil, then add the heavy cream. Return to a boil, then immediately remove from the heat. Slice the pork and top with the mushroom sauce. Serve with the vegetables.

Per Serving: Calories 440; Fat 23 g (Saturated 9 g); Cholesterol 140 mg; Sodium 440 mg; Carbohydrate 18 g; Fiber 6 g; Sugars 5 g; Protein 44 g

Crispy Baked Macaroni and Cheese

6     tablespoons unsalted butter,plus more for the dish   Kosher Salt
8     ounces mini penne pasta
1/4  cup all-purpose flour
2     cups whole milk
1     bay leaf
Pinch of cayenne pepper
1 1/2  cups grated monterey jack cheese (about 4 ounces)
1 1/2  cups grated gruyere cheese (about 4 ounces)
1     cup grated sharp cheddar cheese (about 3 ounces)
1/2  cup panko breadcrumbs
2     tablespoons grated parmesan cheese


1. Preheat the oven to 400°. Butter a shallow 2-quart baking dish; set aside. Bring a large pot of salted water to boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
2. Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking, until smooth and lightly browned, about 2 minutes. Gradually whisk in the milk until smooth. Add bay leaf, cayenne and 1 teaspoon salt. Cook, whisking occasionally, until the sauce comes to a simmer and thickens slightly, 7 to 8 minutes.
3. Remove the bay lead from the sauce and whisk in the monterey jack, gruyere and cheddar one cheese at a time, allowing each cheese to melt before adding more. Add the pasta and stir until coated, adding the reserved cooking water as needed to loosen (the sauce will thicken as it bakes).
4. Transfer the pasta mixture to the prepared baking dish. Melt the remaining 2 tablespoons butter in the microwave. Add the panko, parmesan and a pinch of salt; stir to combine. Scatter over the pasta and bake until the crumbs are browned and crisp, 15-20 minutes.

Spinach Ravioli with Roasted Pepper Sauce

1     medium red bell pepper
Kosher salt
1     18-ounce package refrigerated spinach-and-cheese ravioli
2     tablespoons extra virgin olive oil
3     cloves garlic, thinly sliced
1/4 to 1/2 teaspoon red pepper flakes
1     14-ounce can whole San Marzano tomatoes, crushed by hand
1/4  cup dry white wine
1/4  cup heavy cream
1/4  cup granted parmesan cheese
2     ounces ricotta cheese
2     tablespoons thinly sliced fresh mint



1.  Preheat the broiler. Put the bell pepper on a rimmed baking sheet and broil, turning, until charred all over, about 3 minutes. Transfer to a bowl and cover with a plated; set aside
2.  Bring a large pot of salted water to boil. Add the ravioli and cook as the label directs. Drain
3. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and cook, stirring occasionally, until the garlic softens, about 1 minute. Add the tomatoes and their juices; cook, stirring, until the sauce starts thickening, about 2 minutes. Add the wine and cook until the sauce thickens, about 5 minutes.
4. Peel the charred skin off the roasted pepper; remove the stem and seeds. Puree the pepper in a blender or food processor until smooth, then add to the tomato sauce and simmer, stirring occasionally, until thickened, about 2 minutes. Add the heavy cream and cook, stirring occasionally, until the sauce is creamy, about 1 minute. Stir in the parmesan and season with salt. Top each serving of ravioli with the sauce, ricotta salata and mint.

Per serving: Calories 560; Fat 29 g (Saturated 14 g); Cholesterol 155 mg; Sodium 810 mg; Carbohydrate 53 g; Fiber 7 g; Sugars 7 g; Protein 19 g