PREPARATION

• In a small saucepan over medium heat, combine the sugar and water. Stirring constantly, bring to a gentle boil, then stop stirring and reduce the heat to low. Let simmer 15 minutes, then remove from heat. As the syrup cools, stir in the peppermint extract. 

• Pour the syrup into a gift bottle and seal tightly.

PREPARATION

• In a small saucepan over medium heat, combine the sugar and water. Stirring constantly, bring to a gentle boil, then stop stirring and reduce the heat to low. Let simmer 15 minutes, then remove from heat and let cool.
• Pour the syrup into a gift bottle, then add the vanilla bean and seal tightly.

PREPARATION

• In a small saucepan over medium heat, combine the sugar, water and brown sugar. Stirring constantly, bring to a gentle boil, then stop stirring and reduce the heat to low. Let simmer 15 minutes, then remove from heat and let cool. 

• Pour the syrup into a gift bottle, then add the cinnamon stick and vanilla bean and seal tightly.

PREPARATION

• In an ice-filled shaker, combine all ingredients. Roll the drink by pouring it from one shaker to another until thoroughly mixed. Strain into an ice-filled Collins glass. Garnish at will.

PREPARATION

• Preheat the oven to 375 degrees.

• Generously spray a 11-by-17-inch rimmed sheet pan with nonstick spray, covering all sides and corners of the pan.

• In a large mixing bowl, toss the broccolini, bell peppers, mushrooms and onion with the oil to evenly coat. Season with salt and pepper. Evenly scatter the veggies and sausage, if using, on the sheet pan. Bake 25 minutes.

• Meanwhile, whisk together the eggs, creme fraiche and the Everything Bagel seasoning.

• Carefully pour the egg mixture over the cooked vegetables. Return the sheet pan to the oven and bake until the egg is cooked and puffed, 22 minutes.

• Let cool before slicing and serving on soft bread with Sriracha.

PREPARATION

• Combine the chimichurri and mayonnaise in a small bowl and set aside.

• Spread 1 teaspoon butter on each cut side of the ciabatta roll. Toast butter side-down in a heavy skillet over medium heat, about 3 minutes.

• Remove the roll, reduce the heat to low and melt the remaining 1 teaspoon butter in the hot skillet. Crack the egg into the skillet, sprinkle with salt and pepper and cook until the egg white is opaque and the yolk reaches desired doneness, about 1 minute.

• While the egg is cooking, spread the chimichurri aioli on the toasted ciabatta. Sprinkle with the cheese, top with the fried egg and serve immediately.

PREPARATION

• Preheat the oven to 400 degrees. Meanwhile, line 2 baking sheets with parchment paper. 

• Chop the apples into œ-inch cubes, then toss in a mixing bowl with the maple syrup, cinnamon and œ cup cheese. 

• Unroll the puff pastry dough and cut each piece into 6 equal squares.  

• Place a generous spoonful of the apple and cheese mixture in the middle of each square. Use a brush or your finger to trace the edges of the pastry with water and fold one corner over to make a triangle. Pinch the the edges closed. Place 6 turnovers on each baking sheet. 

• Whisk together the egg and water in a small bowl. Brush the top of each turnover with egg wash and sprinkle them with the remaining Œ cup cheese. 

• Bake 15 minutes, until golden brown. Serve warm.

PREPARATION

• In a small bowl, mix the eggs, milk, cinnamon and vanilla until well combined. Pour the mixture into a flat-bottomed baking dish.

• In a cast-iron or heavy-bottomed skillet over medium heat, melt the butter. Swirl the butter so the cook surface is evenly greased.

• Working in batches, dip 1 slice challah into the milk mixture, let it soak 2 seconds per side, then place in the hot skillet. Cook until golden brown, about 2 minutes per side. Repeat with remaining slices. Serve hot with a sprinkle of powdered sugar and a dollop of lemon curd on the side.

PREPARATION

• Preheat the oven to 400 degrees and grease or line 2 12-cup muffin tins.
• In a large mixing bowl, combine the flour, cornmeal, spice blend, sugar, baking powder, salt and baking soda. Add the buttermilk, butter and eggs, and stir until barely combined. Gently fold in the cheddar. The batter may have some lumps.
• Use 2 spoons or an ice cream scoop to distribute the batter evenly into the muffin tins.
• Bake until golden brown and a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.
• Serve immediately or store for several days in an airtight container.

PREPARATION

• Preheat the oven to 325 degrees. 

• In a medium bowl, whisk together the milk, eggs, sugar, lemon juice, lemon zest and almond extract. Stir in the flour, then pour the batter into a buttered cast-iron skillet or pie pan.

• Sprinkle the blueberries over the top and bake until puffy and light brown, 35 to 40 minutes. Let cool 10 minutes, dust with powdered sugar and serve. 

• Customize your clafoutis: Use halved cherries, seasonal berries, chopped peaches or quartered figs. Try pears, apples or grapes in the fall, or throw in chocolate chips and cinnamon year-round.