Sponsor Recipes

Ingredients

2 lbs beef stew meat cut into 1 inch cubes

¾ cup all purpose flour

1 teaspoon kosher salt

½ teaspoon black pepper

3 tablespoon olive oil – divided

1 yellow or white onion chopped

4 garlic cloves chopped

750 ml bottle red wine – divided (Use a bold red wine that you also like to drink: cabernet, merlot, malbec, or zinfandel.)

2 tablespoon Worcestershire sauce

1 tablespoon beef base

1 tablespoon + 1 teaspoon sugar

1 salt

½ pepper

1 bay leaf

2 cups beef broth

2 ½ cups carrots cut into 1 inch chunks

1 ½ cups celery cut into 1 inch chunks

3 cups russet potatoes, peeled cut into 1 inch chunks

Thickening slurry

3 tablespoon cornstarch can also use arrowroot

Instructions

• Mix together ¾ cup flour with 1 teaspoon salt and ½ teaspoon pepper. Toss the 2 # beef chunks in the flour until it is completely coated. Set aside.
• In a dutch oven, cast iron pot, or sturdy pot with a tight fitting lid, warm 2 tablespoon olive oil over medium heat. Brown all the beef, working in batches to not over crowd the pot. Set the browned pieces on a plate to the side.
• In the now empty pot, sauté the 1 chopped yellow onion and 4 chopped garlic cloves for 1-2 minutes, stirring constantly so they don't burn.
• Deglaze the pot with 3 cups of red wine (don't use the whole bottle yet, you will need the remaining red wine to thicken the stew at the end), scraping up all the browned bits at the bottom of the pot.
• Stir in the 2 tablespoon Worcestershire sauce, 1 tablespoon beef base, 1 tablespoon + 1 teaspoon sugar, 1 teaspoon salt, ½ teaspoon black pepper, 1 bay leaf, and the browned beef with juices. Let that simmer together for 5 minutes.
• Add the 2 cups beef broth, 2 ½ cups carrots, 1 ½ cups celery, 3 cups potatoes.
• Bring the pot to a boil, then lower the heat to low and pop the lid on. Cook for 2 hours, stirring occasionally.
• Thicken the Stew
• At the end of 2 hours the broth will still be pretty thin. Mix together a cornstarch slurry by stirring the remaining red wine and 3 tablespoon of cornstarch together. (Note: if you didn't save the wine, just use ¼ cup water)
• Stir it into the stew and bring it to a simmer over medium heat until it is thickened, about 4-5 minutes.
• Let the stew cool and then serve! It goes great with warm crusty bread.

INSTANT POT INSTRUCTIONS

• Start with your pot on normal sauté mode, add 2 tablespoon of olive oil. Brown the floured beef in batches, setting the browned pieces on a plate. Set aside.
• Add 1 tablespoon olive oil and stir in the chopped onion and 4 chopped garlic cloves. Sauté for 1-2 minutes, stirring so they don't burn.
• DEGLAZE THE POT COMPLETELY!!! Pour 3 cups of red wine into the pot and scrape up ALL the browned bits from the bottom.
• Do not skip this step. It will prevent you from getting a burn warning when you cook the stew.
• Stir in the 2 tablespoon Worcestershire sauce, 1 tablespoon beef base, 1 tablespoon + 1 teaspoon sugar, 1 teaspoon salt, ½ teaspoon black pepper, 1 bay leaf, and the browned beef with juices. Let that simmer together for 5 minutes.
• Turn the sauté mode off. Add the 2 cups beef broth, 2 ½ cups carrots, 1 ½ cups celery, and 3 cups potatoes.
• Pop the lid on the pot and lock the pressure valve to seal. Set to cook for 25 minutes on meat/stew mode (high pressure).
• Do a 5 minute natural release, then quick release the remaining pressure.
• Turn the pot on to normal sauté mode.
• Mix a slurry with the remaining wine (about ¼ cup) and 3 tablespoon cornstarch.
• Pour into the stew and allow it to simmer and thicken for about 4-5 minutes.
• Turn off sauté mode, cool the stew for about 10 minutes, and serve!

Storing and Reheating:

• Store any leftover Beef Stew with Red Wine in the fridge in an airtight container for up to 4 days. 
• Reheat the stew in the microwave or on the stove top. 
• Microwave: reheat each portion for 1 minutes, give it a stir and then microwave for an additional 1 minute.
• Stove Top: Place the stew in a pot over medium heat and bring to a simmer to heat through, about 5 minutes. Serve!

NGREDIENTS

2 teaspoons olive oil

21oz skinless chicken thigh fillets , cubed

1 head of broccoli , cut into florets

7oz sliced mushrooms

4 garlic cloves , crushed

3 tablespoons butter

2 level tablespoons flour

1 3/4 cups milk (plus extra if needed)

1/4 cup white wine

Salt and pepper to taste

Parmesan cheese to serve

INSTRUCTIONS

• Heat the oil in a large pan over medium heat. Brown the chicken; add the broccoli florets and mushroom slices; pan frying until the broccoli becomes vibrant in color. Stir in the garlic and fry for about 30 seconds or until fragrant. Set aside.
• In a smaller saucepan, melt the butter over low heat. Remove the pot off the heat; whisk in the flour until smooth. Return to the heat and pour in 1/4 cup of the milk first, stirring quickly to combine until smooth. Add in another 1/4 cup of milk, again stirring quickly until smooth. Slowly begin to pour in the remaining milk half a cup at a time while stirring continuously, until all of the milk is in. Keep stirring until the sauce begins to thicken. Mix the white wine through the sauce and continue to stir over low heat. If sauce becomes to thick, add in a little more milk at a time (about 1/8 of a cup), until reaching your desired consistency. We like ours thick and creamy.
• Pour the Bechamel sauce over the chicken and mix through. Sprinkle over some parmesan cheese and serve over pasta or rice or Zoodles!

INGREDIENTS

8 whole bone-in, skin-on chicken thighs

2 tablespoons all-purpose flour

2 teaspoons kosher salt

1 tablespoon freshly ground black pepper

2–3 tablespoons unsalted butter (use light olive oil for dairy free)*

12 medium shallots, cut in half through the root, tip sliced off, and then peeled from the tip, keeping the root end intact so the shallot halves stay together.

2 cups dry vermouth or dry white wine*

2 tablespoons Dijon mustard

2–3 sprigs fresh tarragon

1 cup cherry tomatoes, sliced in half

INSTRUCTIONS

Equipment: Large, heavy-bottomed skillet or pot with a lid that can go from the stovetop to the oven.

• Preheat oven to 375ºF. Pat chicken dry with paper towels and sprinkle with flour, salt and pepper, on both sides.
• Melt 2 tablespoons butter in skillet over medium-high heat until foaming. Brown chicken in two batches until golden brown and crisp, 2-3 minutes per side. Set aside.
• If pan is dry, add last tablespoon of butter. Lower heat to medium and sauté shallots, stirring occasionally, for 10-12 minutes, until softened and starting to caramelize. Pour in vermouth and scrape bottom of the pan with a wooden spoon, as the wine bubbles, to deglaze and release all the tasty browned bits into the sauce. Let the sauce heat up for 30 seconds, then turn off heat, stir in the mustard, add tarragon sprigs, then chicken and tomatoes, tucking the tomatoes between the pieces of chicken. Cover pan tightly and cook in the oven for 30 minutes.
• Remove lid and cook for an additional 20 minutes, until the sauce has thickened and the chicken is cooked through and the skin is crisped and browned.* Serve hot.

Ingredients:

6 part-boned chicken breasts or boned for slow cooker

3 tbsp plain flour

3 tbsp olive oil

3 onions, each peeled and cut into 8 wedges

200g smoked bacon lardons

3 garlic cloves, peeled and sliced

300g large flat mushroom, sliced

2 bay leaves

2 tbsp redcurrant sauce

3 strips of peeled orange zest

300 ml red wine

300 ml chicken stock

For the Dumplings

100g self-raising flour, plus extra for dusting

100g fresh white breadcrumbs

1 tbsp wholegrain mustard

140g butter, cubed

2 tsp fresh thyme leave, plus extra to serve

2 tbsp fresh parsley, chopped

2 eggs lightly beaten

Directions:

• Preheat the oven to fan 180C/ conventional 200C/gas 6. Season the chicken with salt and freshly ground black pepper, then coat lightly in a little of the flour. Heat the oil in a large ovenproof lidded casserole dish and, in batches, brown the chicken on both sides over a high heat. Remove the chicken and set aside.
• Reduce the heat, add the onions and lardons and cook for about 5-8 minutes so they are golden tinged. Add the garlic, then sprinkle in the plain flour and cook for 1 minute, stirring to prevent sticking.
• Add the mushrooms, bay leaves, redcurrant sauce and orange zest, then pour in the red wine and stock and season with salt and pepper. Bring to the boil, then return the chicken to the casserole dish, making sure it is well covered with the liquid. Put on the lid and cook in the oven for 30 minutes.
• While the casserole is cooking, prepare the dumplings. Put the self raising flour, breadcrumbs, mustard and butter in a food processor and blitz to a crumb consistency. Add the thyme, parsley, eggs and salt and pepper. Briefly blitz until the mixture forms a fairly moist dough. Using floured hands, roll the dough into 6 large, even-sized balls.
• Remove the casserole from the oven when the 30 minutes is up and sit the dumplings on top. Pop the lid back on and return to the oven for a further 20 minutes, until the casserole is cooked and the dumplings have puffed up. Spoon the chicken and sauce onto six plates and top each with a dumpling. Serve with a rich, fruity red wine.
• If you want to use a slow cooker, brown the chicken in batches and transfer to the slow cooker pot. Add the flour, onions, lardons, garlic, mushrooms, bay leaves, redcurrant, orange zest, red wine and stock, and season. Cover and cook on High for 4 hours. Make the dumplings according to step 4, then sit on top of the casserole after 4 hours. Cook for another 1-2 hours, then serve.

Ingredients:

1lb 90/10 ground beef

1/4 cup beer

2 Tablespoons Worcestershire sauce

1-1/2 Tablespoons pure maple syrup (not pancake syrup)

lots of pepper

4 slices cheddar cheese

8 slices maple bacon, cooked

4 buns

Directions:

• Mix ground beef, beer, Worcestershire sauce, maple syrup, and pepper together in large bowl until just combined then shape into 4 patties.
• Spray tops of patties with nonstick spray then place sprayed side down on a pre-heated grill over medium-high heat. Grill for 4-5 minutes a side, carefully spraying tops with nonstick spray before flipping. When second side has 1 minute left, add cheese on top then lightly grill buns. Place burgers onto grilled buns then top with cooked bacon.

Ingredients:

6-8 large sweet or yellow onions (4-5 lbs.), sliced

3 TBSP unsalted butter, cubed

1/4 tsp. sea salt, plus more to taste

1/4 tsp. fresh ground black pepper, plus more to taste

3/4 cup water

1/4 cup white wine (or dry red wine)

1 TBSP balsamic vinegar

1-2 cloves garlic, roughly chopped or minced

1/4 cup dry sherry

4 cups low-sodium chicken stock

3 cups low-sodium beef stock (or use all beef or all chicken, for a richer or lighter soup)

6-8 sprigs fresh thyme, bundled with kitchen twine

1 bay leaf

For serving:

1 baguette (or other crusty French bread)

3-4 TBSP olive oil

1 clove garlic, minced

Freshly sliced or grated Gruyere cheese (or Swiss, or Asiago)

Freshly grated Parmesan, optional

Bread bowls for serving in, optional (a small boule of sourdough would be lovely).

Method

• Preheat oven to 400f.
• Halve or quarter the onions and slice to 1/8th-1/4 inch thickness.
• Thoroughly grease (or coat with non-stick cooking spray) the inner sides and bottom of a heavy bottomed pot or lidded Dutch oven. Add the sliced onions, butter, salt, and pepper. Cover and place on the middle rack of your preheated oven, and cook for 60 minutes.
• Remove the pot and give the onions a stir – they should be wilted by about half their original volume. Return the lid, leaving it cracked slightly for steam to escape, and cook for another 60 minutes.
• Stop again to stir the onions, scraping down the sides of the pot. Return it to the oven once more, lid ajar, and bake for another 30-45 minutes. 
• At this point the onions should be a light golden brown, with a fair amount of liquid in the bottom of the pot.
• Carefully move the pot from the oven to the stove top, and place over medium-high heat. Stirring frequently, cook uncovered for 15-20 minutes, or until the onions begin to deepen in color and stick to the bottom of the pot. This may take more or less time depending on your onions, so keep an eye on things and stir, stir, stir!
• Once the moisture is gone and the onions begin to stick, add 1/4 cup of the water to deglaze the pan. Scrape the fond (browned bits) from the bottom with a wooden spoon or spatula, and continue to cook, stirring constantly, until the liquid has completely evaporated. Repeat with another 1/4 cup of water, and finally the last of the water, stirring and letting all of the moisture evaporate between each addition. The onions will turn a very deep, rich brown color. Reduce the heat if necessary to keep them from burning.
• Stir in the wine, balsamic vinegar, and garlic. Cook 1-2 minutes, letting the wine reduce slightly.
• (Optionally, at this point the onions can be cooled and stored in an airtight container in the fridge for quick soup preparation a day or two later. Continue with the recipe as directed.)
• Pour in the stocks and sherry, and add the thyme and bay leaf. Bring to a simmer, then reduce the heat to low. Simmer, uncovered, for 30-35 minutes. 
• Pull out and discard the thyme and bay leaf, and season to taste with more salt and pepper.
• (Optionally, at this point the soup can be cooled and stored in the fridge for up to several days before serving, or can be frozen indefinitely for later use. Chilling overnight will allow the soup to develop more flavor. To serve, continue with the recipe as directed.)

To serve:

• Preheat oven to 400f.
• In a small dish, whisk together 3-4 TBSP olive oil and 1 clove minced garlic. Set aside (can be covered and set in the fridge for an hour or so ahead for a stronger flavor, but do not make this oil more than a day in advance).
• Cut the baguette at an angle into 1/2 inch thick slices (or, chop bread into 1/2 inch cubes to make croutons). Brush both sides (or toss croutons) with the garlic/olive oil, and spread in a single layer on a baking sheet.
• Toast for 5-6 minutes, then flip the slices (or stir croutons) and return to the oven for another 3-4 minutes, or until golden and crispy. Remove from the oven and set aside.
• Preheat broiler, and check that your rack is positioned so that the tops of your bowls or ramekins will be 5-6 inches from the heating element.
• Ladle soup into oven-safe bowls, ramekins, or hollowed-out bread bowls. Top each with slice(s) of toasted bread or croutons, and generously cover with cheese. Optionally, add a pinch of parmesan over the top for a touch more flavor.  
• Broil until the cheese is bubbly and brown – this should only take a few minutes, so keep a close eye on them!
• Serve immediately.

Ingredients:

6 chicken quarters (4 to 4 ½ pounds total)

2 tablespoons ground ginger

Kosher salt and freshly ground pepper

6 12-ounce bottles ginger beer

6 black tea bags

¾ cup minced onion

1 28-ounce can diced tomatoes

¼ cup Dijon mustard

3 tablespoons Worcestershire sauce

¼ cup packed light or dark brown sugar

12 sprigs thyme

1 stick unsalted butter, melted

Directions:

• Rinse the chicken and pat dry. Toss the ginger with 2 tablespoons salt and 1 teaspoon pepper. Sprinkle half of the mixture on the chicken; reserve the rest. Refrigerate the chicken, uncovered, at least 2 hours. 
• Meanwhile, make the sauce: Pour the ginger beer into a wide skillet; cover and bring to a boil. Uncover and cook over high heat until reduced by half, about 30 minutes. Remove from the heat, add the tea bags and steep 10 minutes; discard the tea bags. Add the onion, tomatoes, mustard, Worcestershire sauce, brown sugar and thyme. Return to high heat and cook, stirring occasionally, until thick, about 50 minutes, using a potato masher to crush the tomatoes during the last 5 minutes. Remove the thyme. Set aside half of the sauce for serving. 
• Bring the chicken to room temperature about 30 minutes before grilling. Preheat a grill to medium with indirect heat: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half of the burners.
• Brush the chicken with some of the butter and sprinkle with some of the remaining ground ginger mixture. Place skin-side up on the cooler side of the grill; cover and cook until it starts browning, about 18 minutes, basting with more butter and sprinkling with more ground ginger mixture halfway through. Brush the chicken with a thick layer of sauce. Cover and cook until a thermometer inserted into the thickest part registers 160 degrees F, about 20 minutes, basting with more sauce halfway through.
• Brush the chicken with more butter, then turn skin-side down and place on the hotter side of the grill (over direct heat). Cook, uncovered, until marked, about 2 minutes. Rotate the chicken to make crisscross grill marks and cook 2 more minutes. Transfer to a board and let rest about 10 minutes. Season with salt and serve with the reserved sauce.

Ingredients:

1 ½ lbs. chicken thighs (boneless, skinless)

½ cup low sodium soy sauce

¼ cup oil

¼ cup white distilled vinegar

¼ cup bourbon

¼ cup brown sugar

1 tablespoon crushed or sliced ginger (fresh, not dried)

4 cloves crushed garlic

4-5 green onions, cut into thirds or sliced 

1 cup uncooked basmati rice

Directions:

• THE NIGHT BEFORE: Combine the soy sauce, oil, vinegar, bourbon, and brown sugar in a bowl. Whisk until combined. Place the chicken in a baking dish (a casserole pan or something with high sides) with lid and pour the sauce over the chicken. Toss in the ginger, garlic, and half of the green onions. Cover and marinate overnight (or for as many hours as you have before baking).
• THE DAY OF: Preheat the oven to 350 degrees. Uncover the chicken and bake directly in the marinade for 45 minutes, basting the chicken with the sauce periodically and/or turning the pieces upside down to get them baking in the sauce on both sides. Cook the rice according to package directions.
• When the chicken is done, turn the oven temperature to broil and bake for an additional 5-10 minutes to get a nice, browned exterior on the chicken. Remove and serve whole or cut, with extra sauce and scallions, over the rice.

Ingredients:

1 tablespoon vegetable oil

1 onion, diced

2 pounds lean ground beef

2 teaspoons salt, plus more to taste

3 cloves garlic, minced

3 tablespoons ground ancho chile powder

1 tablespoon ground cumin

1 teaspoon paprika

1 teaspoon ground black pepper

1/8 teaspoon ground cinnamon

1 (12 ounce) bottle beer

1 teaspoon unsweetened cocoa powder

¼ teaspoon dried oregano 

¼ teaspoon ground cayenne pepper

2 cups water, or as needed

1 cup tomato puree

2/3 cup diced poblano pepper

2 (12 ounce) cans pinto beans, drained and rinsed well

Directions:

• Place a pot over high heat. Drizzle in vegetable oil. Add diced onion, ground beef, and salt. Break up meat with wooden spoon into small pieces as it browns. After meat browns and releases its juices, continue stirring until the released liquid evaporates, about 4 minutes. Reduce heat to medium-high. Add garlic, chile powder, cumin, paprika, black pepper, and cinnamon. Cook and stir until mixture begins to darken, 3 or 4 minutes.
• Stir in beer. Add cocoa powder, oregano, cayenne, water, and tomato puree; stir well. Bring to a simmer; adjust heat to medium-low. Simmer 30 minutes
• Stir in diced green pepper and pinto beans. If mixture becomes too thick, add a bit more water. Simmer until peppers are tender and flavors have blended, about 30 more minutes. 

Ingredients

1/4 cup olive oil

4 garlic cloves, crushed

1kg medium green prawns, peeled leaving tails intact, deveined

1/4 cup dry white wine

1/3 cup firmly packed coarsely chopped fresh continental parsley

Salt & freshly ground black pepper

Steps

• Heat oil in a frying pan over medium-high heat. Add garlic and cook, stirring, for 1 minute or until aromatic. Add prawns and cook, stirring, for 5 minutes or until prawns curl and change color.
• Add wine and bring to the boil. Cook for 1 minute or until sauce thickens. Remove from heat. Add parsley and stir to combine. Season with salt and pepper.
• Divide prawns among bowls to serve.

Ingredients

For the Pork Ribs:

3 tablespoons all purpose seasoning 

1 tablespoon Dark Brown Sugar

1 tablespoon paprika

1/2 teaspoon cayenne pepper

3 pounds pork baby back ribs

For the Red Wine Barbecue Sauce:

1 tablespoon vegetable oil

1/4 large white or yellow onion small diced

2 garlic cloves minced

1 cup ketchup

3/4 cup Red Wine

3 tablespoons red wine vinegar

1 tablespoon Worcestershire sauce

1/3 cup dark brown sugar

1/2 teaspoon salt

1 tablespoon chilli powder

1 teaspoon Dijon mustard optional

Instructions

• In a small bowl, stir together the Badia seasoning with the sugar, paprika, and cayenne pepper. Set aside.
• Place the pork ribs on a large cutting board and remove the membrane that covers the bones. To do this, slip a dull knife under the membrane, and then with the aid of a paper towel grasp membrane with fingertips, and pull the membrane away from the bones.
• Transfer ribs to a large, shallow baking sheet and rub the reserved spice/sugar mixture on both sides of the ribs with your fingers. Cover with aluminum foil and let sit for about 1 hour at room temperature.
• Meanwhile, prepare the sauce. Heat a medium saucepan over medium heat, add the oil and then cook the diced onion and minced garlic for about 4-5 minutes or until tender, stirring occasionally. Do not let them brown!
• Stir in all the other remaining ingredients and bring the sauce to a boil. Reduce heat to medium (small burner) or medium-low (large burner) and let it cook, uncovered, for about 15-20 minutes, stirring now and then. Remove from the heat and set aside.
• The following instructions are for charcoal grill. Anticipate cooking the ribs over the course of 75 to 85 minutes. Prepare the grill for indirect cooking (i.e. not directly above the hot coals, but off to the side): bank charcoal into a slope against one side of the grill. The ribs are placed inside the grill to cook, covered, on the part of the grate opposite the bank of coals, so that they will cook slowly over a longer amount of time.
• To maximize moisture, it is helpful to place a small disposable aluminum pan filled with hot water on the bottom of the grill beneath the ribs, and if space allows, another small pan filled with hot water directly above the coals. Position the top vent holes of the lid of the grill so that they are over the ribs, and leave them open at least half-way (this will route the path of the smoke over the meat, enhancing the smoky flavor).
• Also open the bottom vents to about half-way initially. Check the meat every 20 minutes to see how fast it is cooking: if after 40 minutes from the start of cooking the ribs appear to be browning/cooking too fast, cut back on the heat some by narrowing down the bottom vent holes. Keep checking every 20 minutes. Brush on the sauce for the last 30 minutes of cooking. Remove when done/tender.

Ingredients

2 tsp red wine vinegar (sauce)

1/4 cup (2 medium) finely minced shallots (sauce)

3 cups low salt veal or chicken stock, store-bought or homemade (sauce)

1-1/2 cups fruity dry red wine, such as pinot noir (sauce)

2 medium cloves garlic, minced (sauce)

1 large sprig thyme or 1 tbsp dried whole thyme (sauce)

2 tbsp softened butter (sauce)

1 to 2 tbsp olive oil (salmon)

4, 5-ounce skin on salmon fillets, pin bones removed (salmon)

sea salt and freshly ground pepper (salmon)

1 tbsp each olive and toasted sesame oil (mushrooms)

6 ounces trimmed, cleaned, and sliced or quartered shiitake mushrooms (mushrooms)

2 tsp soy sauce, or to taste (mushrooms)

Sea salt and freshly ground pepper (mushrooms)

Microgreens for garnish if desired (mushrooms)

Directions

• For the sauce: In a heavy medium skillet over medium-high heat, bring the vinegar and shallots to a boil. Add the stock, wine, garlic and thyme. Cook for about 12 minutes, until the liquid has reduced to 3/4 cup or so and is nicely thickened.  Whisk in butter in small bits and season to your taste with salt and pepper. Strain through a fine mesh strainer. Cover and keep warm.
• For the salmon: Preheat the oven to 250 degrees. Brush the salmon with oil, season with salt and pepper and place skin side down on a baking sheet, preferably parchment lined.  
• Bake for 12 – 14 minutes or until fish is firm and a little white collagen appears on the bottom of the fish, which is a signal that it is done. It will look rare. You can check by using the sharp point of a knife or a fork carefully inserted in the center. Fish should still be translucent in the very center but starting to flake.
• While the fish is cooking prepare the mushrooms. In a heavy skillet over medium-high heat, add the olive and sesame oils and heat until shimmering. Add the mushrooms and cook for 4 to 5 minutes, stirring occasionally, until lightly browned but still holding their shape. Add the soy sauce, salt and pepper to taste. Keep warm.

Ingredients:

For ribs:

6 boneless short ribs (about 5 to 6 pounds total)

Salt

2 tablespoons extra-virgin olive oil, divided

1 large Spanish onion, cut into 1/2-inch pieces

2 celery stalks, cut into 1/2-inch pieces

2 peeled carrots, halved lengthwise and cut into 1/2-inch pieces

2 cloves garlic, smashed

2 cups peeled orange wedges

1/2 cup cubed fresh pineapple (or 2 8-ounce cans pineapple chunks, drained)

Juice of 2 limes

1 1/2 cups tomato paste

6 cups hearty red wine (such as a cabernet), divided

2 cups orange juice

1 bunch fresh thyme, tied with kitchen string

2 chipotles in adobo sauce, drained

1/4 cup sugar

2 bay leaves

For cauliflower puree:

2 pounds cauliflower florets

4 cloves garlic

1/2 cup chopped red onion

1/4 cup unsweetened almond milk

Salt

Pepper

Directions:

• Preheat oven to 375 degrees. Season short ribs generously with salt. Coat the bottom of a large, oven-safe pot (big enough to fit meat, vegetables, and fruit) with 1 tablespoon olive oil and set over high heat. Add short ribs and brown very well, about 2 to 3 minutes per side (Cook in batches, if necessary, to avoid overcrowding the pan.)
• Meanwhile, puree onion, celery, carrots, and garlic in a food processor until it forms a coarse paste. When short ribs are finished cooking, remove from the pot, set aside, and drain fat from the pan. To the same pan, add 1 tablespoon olive oil, pureed vegetables, oranges, pineapple, and lime juice. Season with salt and cook 5 to 7 minutes until very dark and a crust has formed on the bottom of the pot. Scrape the bottom of the pot and let it meld with vegetables. Scrape the bottom of the pot again after a few minutes and add tomato paste. Cook 4 to 5 minutes.  

Ingredients:

2 tablespoons lime juice

2 tablespoons tequila

¼ cup olive oil

1 pinch garlic salt

1 pinch ground cumin

Ground black pepper to taste

1 pound large shrimp, peeled and deveined

6 (10 inch) wooden skewers

1 large lime, quartered

Directions:

• Whisk together the lime juice, tequila, olive oil, garlic salt, cumin, and black pepper in a bowl until well blended. Pour into a large resealable plastic bag; add the shrimp, seal the bag and turn to coat evenly. Refrigerate 1 to 4 hours before grilling.
• Soak skewers at least 30 minutes in water to prevent burning
• Preheat outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
• Drain and discard marinade from shrimp. Thread shrimp onto prepared skewers, 5 to 6 per skewer.
• Cook, uncovered, on preheated grill until shrimp turn pink, turning once, for 5 to 7 minutes. Serve with lime wedges for garnish. 

INGREDIENTS 

4 ripe pears

2/3 oz (20 g) softened butter

1/3 cup (50 g) of powdered sugar

1 vanilla pod

Zest of half an orange (untreated)

2 glasses of red wine

3/4 cup (20 cl) of fresh cream

Some pistachios or almonds to decorate

COOKING INSTRUCTIONS

• Preheat oven to 320°f (160°c).
• Peel the pears, but keep the tail.  Cut a strip on the bottom so that pears can stand well.  Brush with butter cream (soft).  Sprinkle with powdered sugar (about 2 tablespoons on each).  Place in a baking dish with high sides.
• In a saucepan, bring the remaining sugar to a boil with a tablespoon of water.  Let it caramelize until golden.  Add the red wine (beware of projections!) and let it reduce over low heat for a few minutes.  Add the seeds of the vanilla pod and orange zest.  Pour into the baking dish containing the pears.
• Bake for about 45 minutes.  Baste pears regularly with the reduced wine.
• Remove from the oven and let cool before storing in the refrigerator.
• Serve chilled with a few almonds on top or some crushed pistachios.  Offer a good thick cream and some shortbread to accompany this lovely dessert.  Vanilla or coconut ice cream are also good sides.  Serve this dessert with the red wine which was used for cooking.

Ingredients

3oz unsalted butter, softened, plus extra to grease

6oz golden caster sugar

1 tsp. vanilla bean paste

3 medium eggs, beaten

6oz self-raising flour

5 tbsp. desiccated coconut

Zest and juice of 1 lemon

3 fl oz rum – we used a dark spiced rum

1 tbsp. golden syrup

11oz fresh pineapple cut into long wedges

Pinch of sea salt flakes

1oz toasted coconut flakes

Directions

• Preheat oven to 350 degree Fahrenheit. Grease and line a 7 in round cake tin (without a loose bottom).
• In a large bowl, beat the butter, sugar and vanilla with a handheld whisk until light and fluffy. Gradually add the eggs. If the mixture begins to split, whisk in 1tbsp of flour.
• Fold in the remaining flour, desiccated coconut, lemon zest and juice, and 2 fl. oz. rum.
• Spoon 2tbsp golden syrup over the base of the tin, arrange the pineapple on top and sprinkle with a pinch of sea salt flakes. Spoon over the cake mixture and bake for 40-45min, until golden and springy to the touch. Allow to cool in the tin for a few minutes before turning out on to a serving plate. Leave to cool completely if not serving straight away.
• Mix the remaining golden syrup and rum in a small bowl until smooth.
• Once the cake has cooled, spoon over the rum syrup mixture, and top with the toasted coconut to serve.

GH TIP Any leftover cake will keep for up to 2 days in an airtight container stored in a cool place.

Ingredients

For the Cake 

¾ cup unsalted butter, softened, plus extra to grease

¾ cup granulated sugar

4 medium eggs

2 lemons, zest finely grated

1/2 lemon, juiced

½ cup self-raising flour

¼ cup ground almonds

25 ml gin

50 ml prosecco

For the syrup and topping 

½ cup granulated sugar, plus extra to sprinkle

1 tbsp. prosecco

1 tbsp. gin

1 lemon, halved lengthways and sliced into 3mm (1/8in) half moons, pips discarded

ICING INGREDIENTS 

1 cup powdered sugar, sifted

½ cup unsalted butter, softened

Directions

• Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 2lb loaf tin with baking parchment. For the cake, in a large bowl beat butter and sugar with a handheld electric whisk until pale and fluffy, about 5min. Gradually beat in the eggs, followed by the lemon zest and juice.
• Fold in the flour and ground almonds with a large metal spoon, followed by the gin and prosecco. Spoon into prepared tin, level and bake for 50-60min or until a skewer inserted in the centre comes out clean.
• Meanwhile, make the syrup: gently heat caster sugar and 9 fl oz water in a small pan, stirring occasionally, until sugar dissolves. Turn up heat and boil for 1min. Spoon all but 2tbsp of the syrup into a small bowl. Add the prosecco and gin to the remaining syrup in the pan. Boil again for 30sec (this will be used to soak the loaf later). Set bowl and pan aside. 
• As soon as the loaf comes out of the oven, poke holes all over the top with a skewer and drizzle over the prosecco/gin syrup. Cool loaf in tin on a wire rack.
• Meanwhile, make the candied lemon slices. Return syrup in bowl to the empty pan and bring to the boil. Add lemon slices. Turn down heat and simmer for 8-10min until slices are translucent. Lift out with a slotted spoon on to baking parchment and leave to cool. When cool, sprinkle liberally with caster sugar.
• For the icing, beat icing sugar and butter with a handheld electric whisk until light and fluffy. Chill until needed. 
• Once cake is completely cool, remove from tin. Spread  icing over top, then decorate with candied lemon slices and edible gold stars, if using. Serve in slices. 

Ingredients:

2 cups all-purpose flour

¾ cup unsweetened cocoa powder (not Dutch process)

1 ¼ teaspoons baking soda

½ teaspoon salt

2 sticks unsalted butter, softened

1 ¾ cups sugar

2 large eggs

1 teaspoon pure vanilla extract

1 ¼ cups dry red wine

Confectioner’s sugar for dusting

Whipped cream for serving

Directions:

• Preheat the oven to 350 degrees. Butter and flour a 12-cup bundt pan. In a bowl, whisk the flour, cocoa powder, baking soda and salt
• In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until fluffy, 4 minutes. Add the eggs, one at a time, and beat until incorporated. Add the vanilla and beat for 2 minutes longer. Working in two batches, alternately fold in the dry ingredients and the wine, until just incorporated. 
• Scrape the batter into the prepared pan, and bake for 45 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a rack; let cool completely. Dust the cake with confectioner’s sugar and serve with whipped cream 

Ingredients:

3 ½ cups chocolate chips

1 cup sweetened condensed milk

1 tsp vanilla extract 

¼ cup Jack Daniel’s Whiskey

Directions:

• Line an 8x8 inch baking dish with aluminum foil.
• In a large bowl melt the chocolate chips in the microwave according to package instructions.
• Stir in the sweetened condensed milk, the vanilla extract, and the whiskey.
• Pour the mixture into the baking dish. Cover with aluminum foil and let set completely (about four to eight hours). Refrigerate for 1 hour before slicing. This last step of refrigeration is optional but makes the fudge slice nicely.
• Enjoy and store in an airtight container for two weeks. 

Ingredients:

¼ cup Coconut Flour

½ cup Coconut Rum

7 Dates

1 tablespoon Unsweetened Cocoa

1 tablespoon Honey

1 teaspoon Vanilla Extract

Dash of Himalayan Sea Salt

Optional: Unsweetened shredded coconut or cocoa powder for outside covering

Directions:

• Place dates in coconut rum and allow to soak for at least 3 hours.
• When done soaking, add dates, rum and all other ingredients to food processor, blend until smooth.
• Refrigerate mixture for at least 30 minutes, then remove and shape into small balls.
• Roll in coconut or cocoa powder if desired.
• Refrigerate until serving.. 

Ingredients:

3/4 cup white sugar

4 tbs butter

2 large eggs plus 1 yolk

¼ cup stout beer

1 tsp vanilla extract

½ tsp almond extract

2 ¼ cup all-purpose flour

½ cup cocoa powder

1 ½ tsp baking powder

1 tsp cornstarch

1 tsp espresso powder

¼ tsp salt

½ cup hazelnuts

1/3 cup cocoa nibs

Directions:

• Preheat oven to 350.
• In the bowl of a stand mixer, add the sugar and butter. Beat on medium high speed until well creamed.
• Add the eggs and yolk, mix until mixture is pale and fluffy.
• Add the stout, vanilla and almond, mix until well combined. 
• In a separate bowl whisk together the flour, cocoa powder, baking powder, corn starch, espresso powder and salt.
• Sprinkle the dry ingredients over the butter mixture, mix on low until just incorporated. Stir in the hazelnuts and cocoa nibs. 
• Scoop half of the dough onto a baking sheet that has been covered with a Silpat or parchment paper that has been sprayed with cooking spray.
• Shape into a long that is about 8 inches long and 2 inches wide. Repeat with the other half of the dough.
• Bake at 350 for 30 minutes or until slightly firm to the touch. Cool for about 5 minutes. Cut diagonally into ¾ inch slices. Return to the baking sheet, cut side up.
• Bake until slightly crispy, about 10 minutes
• Cool on a wire rack.
• Biscotti can be made up to three days ahead of time and taste the best 24 hours after baking. Store in an airtight container. 

Ingredients:

½ cup walnuts

¾ cup all-purpose flour plus 1 tablespoon

½ teaspoon baking powder

¼ teaspoon salt

6 tablespoons unsalted butter, browned and cooled

¾ cup packed light brown sugar

1 large egg

1 teaspoon vanilla

2 tablespoons bourbon

½ cup milk chocolate chips 

Directions:

• Preheat oven to 350 degrees.
• In a small pan on medium heat, melt the butter stirring occasionally. Cook the butter until it begins to have a nutty smell and turns an amber color. Do not overcook or it will burn easily. Remove the browned butter to a glass bowl or cup and set aside to cool.
• Spread the walnuts in a single layer on a parchment lined baking sheet. Bake at 350 degrees for about 15 minutes or until they are golden brown. Transfer the nuts to a cutting board and chop lightly. Set aside.
• Cut a length of parchment paper to fit an 8x8 baking dish allowing the paper to come up to the top of the pan on both sides. Cut another sheet to fit in the opposite direction also trimming at the top of the pan. Spray the parchment paper lightly with cooking spray. Set aside. 
• Whisk ¾ cup flour, baking powder and salt together in a small mixing bowl. Set aside. 
• In another medium mixing bowl combine the browned butter and brown sugar until blended. Add the egg and mix well. Blend in the bourbon and vanilla and mix just until incorporated. Fold the dry ingredients into the butter mixture just until combined. Do not over-mix. 
• Add the remaining 1 tablespoon of flour to the chocolate chips and toss until the chips are somewhat covered. Add the chocolate chips (with flour) and the toasted walnuts to the batter. Fold in gently. Spread the batter evenly in the prepared pan. 
• Bake until the top is shiny, cracked and light golden brown, 22-24 minutes. Do not overbake. Blondies should be chewy, not crunchy.
• Cool the Blondies in the pan then lift out using the parchment paper. Transfer to a cutting board and slice into bite sized squares. Enjoy!

Ingredients:

Cupcakes:

1 cup all-purpose flour

1 cup sugar

6 tablespoons dark cocoa powder (regular is fine too)

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 egg

1/4 cup Jack Daniel's Tennessee Whiskey

1/2 cup buttermilk or 1/2 cup milk + 1/2 tablespoon lemon juice

1/4 cup vegetable oil

Ganache:

12 ounces dark chocolate chips

1 ¼ cups heavy cream

2 tablespoons Jack Daniel’s Tennessee Whiskey

Frosting:

1 cup unsalted butter room temperature

1/2 cup ganache from this recipe

1/4 cup dark cocoa powder (regular cocoa powder is fine too)

1 tablespoons heavy cream

1 tablespoon Jack Daniel's Tennessee Whiskey

1/2 teaspoon vanilla bean paste or vanilla extract

2 cups powdered sugar

Directions:

• Preheat oven to 350 degrees F. Line a 12 cup (standard size) muffin tin with cupcake liners.
• Place your butter for the frosting out on the counter now so it’ll be soft when you’re ready.

Cupcakes:

• In a medium mixing bowl combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt until evenly mixed.
• In a large mixing bowl, beat together the egg, whiskey, buttermilk, and oil until smooth.
• Add the dry ingredients into the wet ingredients, in 2 additions, mixing until just combined after each addition.
• Using a medium cookie scoop, portion the cake batter into each of the 12 muffin tin cups, filling each about 2/3 full.
• Bake for 17-20 minutes, or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the oven and cool completely in the pan.

Ganache: 

• While the cupcakes cool, place the chocolate chips in a heat-safe glass bowl.
• Bring the cream to a simmer in a small saucepan over medium-high heat.
• Pour the hot cream over the chocolate and cover the bowl with some foil or the bottom of a dinner plate. Let stand for 2-3 minutes.
• Whisk the cream and chocolate together until smooth and creamy. Whisk in the whiskey until smooth and completely incorporated.
• Refrigerate the ganache for 30 minutes to firm it up.

Frosting:

• In a large mixing bowl, beat together the butter, cooled ganache, cocoa powder, heavy cream, whiskey, and vanilla until smooth.
• Add the powdered sugar 1/2 to 1 cup at a time. Mix until completely combined (no sugar is showing).
• Transfer the frosting, in the same mixing bowl, to the fridge and chill for 30 minutes.
• Remove the frosting from the refrigerator and beat it for 1 minute to fluff up the frosting.

Assembly:

• Using a cupcake corer or a paring knife, cut a well in the center of the cupcake, making sure not to go all the way to the edges.
• Using a small cookie scoop, portion 1 tablespoon of the chilled ganache into the hole you just made in the cupcake. Use the back of a spoon to press the ganache into the cupcake and smooth the top.
• Fill a piping bag fitted with a large tip with frosting. Frost the top of the cupcake generously. If desired, sprinkle the cupcake cake with chocolate jimmies.
• Serve immediately or refrigerate in an airtight container until ready to serve. 

Ingredients: 

1 cup chopped walnuts

1 (18.25 ounce) package yellow cake mix

1 (3.4 ounce) package instant vanilla pudding mix

4 eggs

½ cup water

½ cup vegetable oil

½ dark rum 

Directions:

• Preheat oven to 325 degrees F. Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
• In a large bowl, combine cake mix and pudding mix. Mix in the eggs, ½ cup water, oil and ½ cup rum. Blend well. Pour batter over chopped nuts in the pan.
• Bake in the preheated oven for 60 minutes or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
• To make the glaze: in a saucepan, combine butter, ¼ cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in ½ cup rum.