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Nonna’s Marinated Baby Beet Salad

“After a blistering winter season and endless pots of soup, the beet salad at Nonna is a delicious departure. It is the perfect recipe for recovery from whatever ails you.” —Peggy Levinson (Serves 4)Salad1 lb baby beets1 Cara Cara orange2 blood oranges1 ruby red grapefruit1 avocado2 bunches watercress1/2 cup champagne vinegar1/2 cup olive oil1/2 shallot Vinaigrette1/2 shallot1/2 cup red wine vinegar1 tsp Dijon mustard1 cup olive oilsalt Place oiled and salted beets in a pan with a bit of water. Cover with foil and bake at 350 degrees for 45 minutes. Cool, peel, and quarter the beets. Next, marinate the beets in champagne vinegar and olive oil with diced shallot half for 30 minutes. While the beets marinate, peel and section the citrus in wedges and rounds and dice and salt the avocado. Combine citrus, avocado, and marinated beets on

Marc Cassel’s Mussels Steamed in Champagne With Fresh Ginger and Spinach

(serves 4) 2–3 pounds live black mussels*, scrubbed and de-bearded1–2  inches ginger root, peeled and sliced6  garlic cloves, minced1 jalapeño, seeded and julienned1  pound shiitake mushrooms, stemmed and cut into large    pieces1/2 stick butter, unsalted and cubed2 cups Champagne (or any dry sparkling white wine)1 1/2 tablespoons kosher salt (or to taste)1 cello bag flat-leaf spinach, washed, stemmed, and tornCrushed red chili flakes, as desired In a large, hot skillet, quickly sauté ginger, jalapeño, mushrooms, and garlic. When the pan returns to high heat, add butter, salt, and mussels. Toss the mixture to distribute ingredients evenly. Working quickly, add Champagne and immediately cover the pan to trap as much steam as possible. When the mussels just begin to open, add spinach to wilt. Once all the mussels are well opened, remove from heat, toss pan again, and pour everything into a large, heated bowl or serving platter. Sprinkle with chili flakes and serve immediately, preferably with lots of warm, crusty bread to dip into the

La Duni’s Tart Cherry and Black Walnut Scones

(Serves 8) 3/4 cup bread flour3/4 cup pastry flour4 tablespoons sugar1/4 teaspoon salt1 tablespoon baking powder1/2 cup cold butter (cut into pieces)1 egg1/4 – 1/2 cup milk3 tablespoons dried tart cherries3 tablespoons coarsely chopped black walnutsEgg wash (1 egg mixed with 1 tablespoon milk) Measure all ingredients and preheat oven to 425 degrees. Sift bread flour, pastry flour, sugar, salt, and baking powder together and set aside. Cut butter into flour mixture with a pastry cutter or your fingers until the mixture resembles course cornmeal. Place in mixing bowl. With paddle attachment, beat at low speed. While beating, add cherries and walnut pieces until just combined. Add egg and continue mixing at low speed. Add milk slowly until all ingredients are just combined and a soft dough forms (do not over mix; it should not be watery). Place the dough on a wooden tabletop or cutting board, and knead lightly (one or two times). Shape into a

Robbie Vertel’s Ultimate Scones

(Serves 12) 3/4 lb. unsalted butter4 cup of flour4 Tbl. sugar (2 Tbl. for recipe, 2 Tbl. to garnish with on top)2 Tbl. baking powder2 tsp. salt1/2 cup heavy cream4 eggs1/2 cup raisins1 cup currants In a mixer, combine all dry ingredients (except raisins & currants), then slowly dot in butter and then add heavy cream. Mix to just combine. Be careful not to overmix dough (think in terms of a pie dough). Add raisins and currants and turn through. Heat oven to 400 degrees. Roll out scone mix into a large pie shape (about 3/4 of an inch thick). Allow to rest in refridgerator for 15 minutes. Remove and brush with egg wash. Sprinkle with remaining sugar. Cut in pie shape pieces and bake for approximately 20 minutes. Serve with your favorite jam.

The Gingerbread Man

1 part Goldschlager1 part Irish cream1 part KahluaDash of caramel liqueurGround nutmeg Mix first 4 ingredients and serve over ice. Sprinkle with a dash of nutmeg. Serve in punch bowl with small glasses.
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