Appetizer

Cheeseburger Egg Rolls

Ingredients
 1 large egg, lightly beaten

 1 tablespoon water
 HAMBURGERS
 8 (6x6-inch) egg roll wrappers
 1 pound 85% lean ground beef
 8 American cheese slices, halved
 4 teaspoons Worcestershire sauce
 6 cups peanut oil
 1 teaspoon kosher salt
 SWEET AND SOUR KETCHUP
 1 teaspoon black pepper
 2 teaspoons cornstarch
 1 teaspoon garlic powder
 1 cup plus 2 tablespoons water, divided
 1 teaspoon onion powder
 3/4 cup ketchup
 Cooking spray
 1/2 cup apple cider vinegar
 EGG ROLLS
 1/2 cup granulated sugar
 4 cups thinly shredded romaine lettuce
 3 tablespoons soy sauce
 1/2 cup finely chopped dill pickles
 2 teaspoons kosher salt
 3 tablespoons mayonnaise

 2 teaspoons yellow mustard

How to Make It

Step 1

Prepare the Hamburgers: Gently mix together ground beef and next 5 ingredients (through onion powder) in a

bowl. Shape mixture into 3 (1/2-inch-thick) patties. Heat a large cast-iron skillet or grill pan over medium-high.
Coat with cooking spray. Add patties to pan and cook to desired degree of doneness, about 2 to 3 minutes per side

for medium. Remove patties from skillet; let stand until cool enough to handle.

Step 2

Prepare the Egg Rolls: Break Hamburger patties into 1/2-inch chunks. Toss together Hamburger chunks, lettuce,

pickles, mayonnaise, and mustard in a bowl until just combined.

Step 3

Whisk together egg and water in a small bowl. Place 4 of the egg roll wrappers on a work surface with the point

of 1 corner of each facing toward you. Place 1/2 cup Hamburger mixture in center of each wrapper; shape into a

4x1-inch horizontal log. Top each with 1 cheese slice half. Fold bottom point of each wrapper over filling. Fold 2

sides over filling. Brush remaining top point with a small amount of the egg wash. Ro ll up egg roll from bottom to

seal. Lightly dust a tray with cornstarch. Place filled egg rolls on tray. Repeat process with remaning egg roll

wrappers, Hamburger filling, cheese slice halves, and egg wash. Cover with plastic wrap, and chill until ready to

fry.

Step 4

When ready to fry egg rolls, heat oil in a large stockpot or Dutch oven over high to 360°F. Add egg rolls; cook until

golden brown on all sides, 3 to 4 minutes. Transfer to a plate lined with paper towels to drain. Serve with Sweet

and Sour Ketchup.

Step 5

Prepare the Sweet and Sour Ketchup: Stir together cornstarch and 2 tablespoons of the water in a small bowl until

cornstarch dissolves. Whisk together cornstarch mixture, ketchup, vinegar, sugar, soy sauce, salt, and remaining

1 cup water in a saucepan. Bring to a boil over medium-high. Reduce heat to medium, and simmer, stirring

occasionally, until slightly thickened, 2 to 3 minutes.

Appetizer

Savory Carrot Ribbon Tart

Ingredients

 1 sheet (14 oz.) or 2 sheets (17.5 oz. total) frozen puff pastry, thawed according to package instructions

 1 tablespoon beaten egg

 5 medium rainbow carrots with tops (1 1/4 lbs., any colors except purple; if no tops, use flat -leaf parsley)

 1/2 cup diced Spanish chorizo

 1 tablespoon extra-virgin olive oil

 1/2 teaspoon kosher salt

 1/4 teaspoon pepper

 3 ounces cream cheese, at room temperature

 1/2 cup crumbled feta cheese, divided

How to Make It

Step 1

Preheat oven to 400° with a rack set in lower third of oven and no rack above.

Step 2

Line a baking sheet with parchment paper. On a lightly floured work surface, unfold dough; if using 2 sheets, stack

them. Roll (if needed for size) into a 10- by 12-in. rectangle, smoothing creases; trim dough to neaten edges. With

both hands, gently lift dough to lined baking sheet. With a small knife, lightly score a 1/2-in. border around dough.

Brush off excess flour. Freeze 15 minutes to firm.

Step 3

Brush border of dough with beaten egg. Bake until puffed and lightly browned, 10 to 15 minutes. Press down on

center of pastry with a metal spatula to flatten it.

Step 4

Meanwhile, bring a large saucepan of water to a boil. Chop 1 tbsp. carrot tops. Tear more tops into small pieces

to make 1 tbsp.; set tops aside. Peel carrots, then set on a work surface and pull a veget able peeler along them

to create 4 cups ribbons; save end pieces for other uses.

Step 5

Boil carrot ribbons until barely tender, 1 minute. Drain, transfer to a bowl of ice water, and let cool. Drain ribbons

and pat very dry; toss in a bowl with chorizo, oil, salt, and pepper.

Step 6

In a food processor, whirl cream cheese with 2 tbsp. feta until smooth, scraping inside of bowl.

Step 7

Drop small spoonfuls of cream cheese mixture over center of pastry and smear gently with fingers (it won't spread

to cover pastry). Sprinkle with reserved chopped carrot tops. Arrange carrots evenly over cream cheese and scatter

with remaining feta. Bake until pastry is well browned, 15 to 20 minutes.

Step 8

Let tart cool briefly on a rack, then scatter reserved torn carrot top s on top.

Step 9

Wine pairing: A tangy pink sparkler like Gloria Ferrer 2011 Brut Rosé. Its red fruit and spice love the chorizo, and

its yeastiness links to the pastry. --Sara Schneider

Salad

Japanese Cucumber Salad

Ingredients

4 servings

 2 medium cucumbers, or 1 large English cucumber

 ¼ cup rice vinegar
 1 teaspoon sugar

 ¼ teaspoon salt
 2 tablespoons sesame seeds, toasted

Preparation

1. Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out
with a spoon. Using a food processor or sharp knife, cut into very thin slices. Place in a double layer of paper
towel and squeeze gently to remove any excess moisture.
2. Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds;
toss well to combine. Serve immediately.

 Tip: To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until
golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.
 Salad

Kale and Chicken Pita Salad

INGREDIENTS
YIELDS: 4

1 1/2 lb. chicken tenders

2 tsp. salt-free Greek seasoning
Kosher salt and black pepper
3 1/2 tbsp. olive oil
3 tbsp. fresh lemon juice
2 tbsp. tahini
1 Chopped Garlic Clove
1 (5-oz.) container baby kale
2 c. lightly crushed pita chips
2 sliced Persian cucumbers
5 thinly sliced radishes
1 c. halved grape tomatoes
2 Sliced scallions

DIRECTIONS

1. Season chicken tenders with Greek seasoning, and kosher salt and black pepper. Cook in 1 1/2 tablespoon olive oil
over medium-high heat in a large skillet until golden brown and cooked through, 3 to 4 minutes per side; slice.
2. Meanwhile, whisk together fresh lemon juice, tahini, 2 tablespoo ns olive oil, 2 tablespoons water, and chopped
garlic clove. Season with kosher salt and black pepper. Toss in baby kale. Fold in crushed pita chips, Persian
cucumbers, radishes, grape tomatoes, scallions, and sliced chicken. Season with kosher salt and bl ack pepper.
Serve immediately.
Sandwich

Grilled Portobello with Basil Mayonnaise Sandwich

Sandwich

Classic Cuban Midnight (Medianoche) Sandwich

 Dessert

Chocolate mousse box

INGREDIENTS  150g 70% cocoa dark chocolate, chopped

 50g butter
 Canola oil spray
MOUSSE
 5 eggs
 155g (3/4 cup) caster sugar  2 eggs, separated
 2 teaspoons vanilla bean paste  60g (1/3 cup) icing sugar mixture, sifted
 50g (1/3 cup) self-raising flour  100g 70% cocoa dark chocolate, melted, cooled
 21/2 tablespoons Cocoa Powder  2 tablespoons Frangelico liqueur
 1/2 teaspoon baking powder  300ml ctn double cream
METHOD

 Step 1

Preheat oven to 180°C. Spray two 2cm-deep, 22.5 x 33cm Swiss roll pans with oil. Line with non-stick baking paper.

 Step 2

Use an electric beater to beat the eggs, sugar and vanilla in a bowl until thick and pale. Combine flour, cocoa powder
and baking powder in a bowl. Sift one-third of the flour mixture over the egg mixture. Use a large metal spoon to fold
until just combined. Repeat, in 2 more batches, with the remaining flour mixture. Divide evenly between prepared
pans and smooth the surfaces. Bake for 15 minutes or until the cakes spring back when lightly touched. Set aside in the
pans on a wire rack to cool completely.
 Step 3

Meanwhile, to make the mousse, use an electric beater to beat the egg yolks and icing sugar in a bowl until thick and
pale. Beat in the chocolate and Frangelico. Whisk the cream in a bowl until soft peaks form. Use a large metal spoon to
gently fold the cream into the chocolate mixture. Use an electric beater to beat the egg whites in a clean, dry bowl
until soft peaks form. Fold one-third of the egg white into the chocolate mixture. Repeat, in 2 more batches, with
remaining egg white. Cover surface with plastic wrap.

 Step 4

Spray a 7.5cm-deep, 8.5 x 17cm loaf pan with oil and line with plastic wrap. Turn the cakes onto a sheet of non-stick
baking paper. Remove the top sheets of paper. Line the base and sides of the prepared loaf pan with cake, cutting to
fit. Reserve excess cake. Cut two 8.5 x 17cm rectangles from the reserved cake.

 Step 5

Spoon half the mousse over the cake base and smooth the surface. Top with 1 cake rectangle, pressing down gently.
Spoon over the remaining mousse and smooth the surface. Top with the remaining cake rectangle and press down
gently. Wrap in plastic wrap and place in the fridge for 4-6 hours or overnight to set.

 Step 6
Stir the chocolate and butter in a saucepan over low heat until chocolate melts and the mixture is smooth. Turn the
cake onto a serving platter and pour over the chocolate sauce.
 Dessert

Tiramisu

INGREDIENTS

 2 cups strong black coffee

 1/2 cup marsala (see note)
 3 eggs, separated
 1/3 cup caster sugar
 250g mascarpone
 300ml thickened cream, lightly whipped
 1 large packet of sponge finger biscuits (savoiardi)
 cocoa, for dusting
METHOD

 Step 1

Pour coffee and marsala into a shallow dish. Set aside.

 Step 2

Beat egg yolks and sugar in a large bowl with electric beaters until pale and thick. Add the mascarpone and whipped
cream, mixing gently until just combined.
 Step 3

Beat egg whites in a medium bowl with electric beaters until soft peaks form. Using a large metal spoon, gently fold
eggwhites into the mascarpone mixture.

 Step 4

Dip enough biscuits into the coffee mixture to cover the base of a 19cm square ceramic dish. Cover the biscuits with
one-third of the mascarpone mixture. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and
refrigerate for at least 2 hours. Dust generously with cocoa and serve.

 Step 5
Variation: Marsala can be replaced with orange juice if preferred.