Shortbread Cookies

Shortbread Cookies

¾ lb good quality salted-butter, room temp

1 cup granulated sugar

1 1/2 tsp vanilla bean paste

3 cups all-purpose flour, plus more for dusting

In the bowl of your electric mixer cream together butter and
sugar.  Add the vanilla bean paste and
mix until combined. Slowly add flour with the mixer on low and mix until the
dough begins to come together.

Place dough on a lightly floured surface and shape into a
round disk. Roll the dough 1/3 inch thick, adding more flour as needed. Using a
cooking cutter, cut desired shapes with your dough and place on ungreased
cookie sheet. Place cookies in the refrigerator for 15 minutes before baking.

Preheat oven to 350 degrees.

Bake for 15-20 minutes, or until the edges are just slightly
golden brown. Depending on the size of your cookies the cooking time will vary.
 

Allow to cool on the cookie sheet. Drizzle with melted
chocolate or frosting as desired.


Savory Comte Waffles with Poached Eggs

Savory Comte Waffles with Poached Eggs

Serves 6

Comte waffles: recipe below

4 oz prosciutto

1 ripe avocado, pitted and sliced

Optional: smoked pepper aioli, recipe below

For the waffles:

2 cups flour

2 tsp baking powder

2 tsp kosher salt

1 ¾ cups whole milk

4 tbsp unsalted butter, melted

2 eggs

1 Egg yolk

2 cups shredded comte or gruyere cheese

1 Tbsp chives, diced

Fresh cracked pepper

In large bowl whisk together flour, baking powder, and salt.
In a separate bowl whisk together milk, butter, eggs, and yolk. Pour the milk
mixture into the flour and stir just until combined. Fold in cheese.

Heat waffle iron and spray or butter both sides. Add batter
carefully and cook until golden brown. Serve immediately with maple syrup, if
desired.

For the poached eggs:

6 medium eggs

2 tsp white vinegar 

Add vinegar to a medium pot of water and bring to a boil.
Once the water begins to boil turn the heat down to medium-low to keep a slight
constant simmer, but not boiling.

Crack the eggs into a small bowl. Using a long spoon create
a whirlpool with the simmering water, stirring in one direction until it’s
spinning around. Carefully drop the egg into the center of the whirlpool.  Allow to cook for 3-4 minutes or until whites
have cooked completely and yolk is still runny. Remove with a slotted spoon.
Season with salt and pepper.

For the aioli:

2 egg yolks

½ tsp Dijon mustard

1 large garlic clove, minced

1 small smoked pepper from jar or 1/2 tsp smoked paprika

½ lemon, juiced

½ - 2/3 sunflower oil or mild oil

Salt

Combine the egg yolks, mustard, garlic, pepper, and lemon
juice in a large bowl or food processor. If using a bowl, whisk together until
smooth and creamy. Very slowly drizzle in the oil in a thin stream while whisking
vigorously, or if using a food processor process on high. Be sure to take your
time as the sauce will break if you pour the oil too fast.  Once oil is incorporated completely and sauce
is smooth and creamy season with salt and pepper.


Avocado Ice Cream

Avocado Ice Cream

3 medium ripe avocados, peeled and pitted

1 (13.5 oz) can coconut milk

1 (5.4 oz ) can coconut cream

½ cup, plus 1 Tbsp granulated sugar

1 ½ tsp fresh squeezed lemon juice

Pinch of salt

Optional: ¼ cup toasted
sweetened coconut


Chill a loaf pan in the refrigerator for at least 30
minutes.


In a high-speed blender, add the avocados, coconut milk,
coconut cream, sugar, lemon juice, and salt. 
Process until it is a smooth and creamy mixture.  Stir in toasted coconut, if desired.


Pour
the mixture into the chilled loaf pan and place in freezer overnight, or least
up to 5 hours. Remove from freezer and allow to soften for 10 minutes before
serving.

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