makes 6-8 servings

Gazpacho

6 roma tomatoes
2 cucumbers
2 green bell peppers
1/4 cup whole garlic
1 cup water
1/2 cup sherry vinegar
2 jalapeno
1 head cilantro

Rough chop all ingredients and combine them together in a bowl. Cover with plastic wrap and let marinate in a refrigerator for 24 hours. Then pulse in a blender until desired consistency and season with salt and black pepper.

Croutons

baguette
1/2 cup smoked paprika
1/4 cup cayenne pepper
salt
oil

Cut bread into 1inch squares. Mix paprika and cayenne pepper together. Toss the bread cubes in the spice mix, add oil and season with salt. Toast croutons in a 350-degree oven for 15 minutes or until golden brown.

Serve in a cold bowl, garnish with croutons and a touch of extra virgin olive oil.

Enjoy!

brown butter hazelnut cookie

Serves eight

Caramel Ice Cream

1 & 1/4 c. sugar caramelized
4 c. cream
1/2 tsp. salt
2 tsp. vanilla extract
2/3 c. egg yolk


Caramelize the sugar by stirring with a wooden spoon in a medium sauce pot until completely melted and dark amber in color, add the cream, salt and vanilla and simmer while stirring. Temper the hot cream mixture by slowly adding a ladle full at a time into the yolks while whisking, repeat this process until half the measure of cream mixture is used. Add back to sauce pan and stir over medium heat for 2 minutes. Strain and chill overnight. Process in your ice cream maker using manufacturer’s instructions.

Brown Butter Hazelnut Cookie

1/2 c. butter, browned in pan for 2-3 minutes
1/2 c. powdered sugar
1/2 c. granulated sugar
1 & 1/2 c. all purpose flour
2 eggs
1 yolk
1/2 tsp. salt
1 tsp. vanilla extract
3/4 c. hazelnuts, chopped and toasted

In a stand mixer, blend the butter and sugars until smooth, add the flour and blend to incorporate. Add one egg at a time, then the remaining ingredients. Scoop 1 ½ TBS. sized dough balls and bake for 10-12 minutes at 325 degrees.

Candied Orange

2 ea. oranges
water for boiling
3 c. sugar
1 & 3/4 c. water


Peel the skin of the oranges and slice thinly. Boil two times in fresh water then combine the remaining ingredients with the strained orange peel, simmer over medium low heat until translucent and chewy.