TIRAMISU RECIPE:

INGREDIENTS

1 1/2 cups heavy whipping cream

8 ounce container or one cup mascarpone cheese (room temperature)

1/3 cup granulated sugar

1 teaspoon vanilla extract

1 cup cold brew

3 Tablespoons coffee flavored liqueur (Kahlua)

1 package Biscoff cookies (or ladyfingers for the traditionalists!)

2 Coolhaus Best of Both Worlds Vanilla pints or Coolhaus pint of preference, softened to spreadable texture

Cocoa powder for dusting the top

 

RECIPE

Add heavy whipping cream to a mixing bowl and beat on medium speed with an electric mixer (or hand mixer). Slowly add sugar and vanilla and continue to beat until stiff peaks form. Add mascarpone cheese and mix just until combined. Set aside in fridge.

Add coffee and liqueur to a shallow bowl. Dip the cookies in the coffee (Don’t soak them – just quickly dip them on both sides to get them wet) and lay them in a single layer on the bottom of an 8×8” or similar size pan.

Smooth the softened Coolhaus ice cream over the top. Add another layer of dipped cookies. Smooth the mascarpone whipped cream cream mixture over the top. Line the sides with any remaining cookies.

Dust cocoa powder generously over the top (scoop the powder in a spoon and use a fine mesh strainer to set on top of the cake). Cover with plastic wrap.

Freeze for at least two hours before serving. Frozen tiramisu can last for up to three months (but let’s be honest, you’ll never be able to control yourself for that long)

Persimmon old fashioned 

2 oz Persimmon bourbon

1/4 oz agave syrup

Small jar of bitters

Build in a glass, add ice and stir and zest kaffir lime on top, garnish with baby persimmon branch

 

Yuzu Whiskey Sour

2 oz bourbon

3/4 oz lime juice

3/4 oz agave syrup

1 calamansi

1/4 piece of yuzu

1 oz egg whites

Muddle everything except bourbon, then add bourbon and shake without ice to emulsify egg whites, then add ice and shake and strain into a coup without ice

 

 

 

Roquette-

2 oz gin

3/4 oz lime juice

3/4 oz agave syrup

1 cup of wild arugula

Garnish- blue borage flowers

 

Muddle everything Except the gin, then add the gin and ice and shake and strain into a glass with ice and place blue borage on top

 

 

Persephone’s Dream- 

2 oz guava tequila

3/4 oz lime juice

3/4 oz agave syrup

1 oz Pomegranate juice

 

Place in a shaker with ice and shake and strain into a pot and bring to a quick boil and pour into a coffee mug and garnish with violas on top

 

Umami Milkshake- 

2 oz Nog mixture( rum and bourbon)

2 oz cream

1 oz agave syrup

 1 whole egg

 

Place everything in shaker with ice and shake and strain into a champagne flute without ice and place cacao nibs on top

 

Coffee Cynar Flip

2 oz Cynar

1 whole egg

Place in shaker with ice and shake and strain into a martini glass 

Poblano Quesadillas

 

Serves 6

 

1 1/2 cups grated Mexican manchego cheese

1 cup grated panela cheese

1/2 cup grated cotija cheese

6 Flour Tortillas  

1/3 cup Salsa, for serving  

4 poblano chiles, roasted, peeled, seeded, and diced*, any pepper can be used

2 tablespoons unsalted butter, melted

Border Guacamole (see recipe below), for serving

Sour cream, for serving

 

In a bowl, mix together cheeses.

            

Lay the flour tortillas on a counter.  Divide the cheese mix into 6 equal portions and spread over half of each Flour Tortilla.  Sprinkle about a tablespoon of Chipotle Salsa over each.  Arrange the diced poblanos evenly over the cheese.  Fold the tortillas over to enclose the filling and brush the tops with butter.

 

Place a cast-iron skillet over medium-high heat.  One at a time, cook the tortillas buttered side down in the pan until lightly golden, about 3 to 4 minutes.  Then brush the uncoated side with butter and flip over.  Continue to cook until the other side of the tortilla is lightly golden and the cheese begins to ooze.  Serve hot, whole or cut into wedges, with Chipotle Salsa, Border Guacamole, and sour cream.

 

** Fresh chiles can be roasted over a gas flame or under the broiler.  Keep turning so skin is evenly charred, without burning the flesh.  Transfer charred chiles to a closed plastic bag and steam 10 to 15 minutes.  Pull off charred skin by hand and dip briefly in water to remove blackened bits.  Once peeled, cut away stems, seeds, and veins.

Chinola Margarita

 

1 oz passion fruit juice, puree or fresh passion fruit

1.5 oz tequila

1 oz lime

6 fresh mint leaves

.25oz agave or simple syrup

Tajin or mixture of dehydrated lime, salt and chile 

 

Muddle mint with passion fruit puree, add ice, lime and tequila, shake and strain into glass rimmed with tajin. Garnish with mint sprig.

Border Guacamole

 

Makes 3 cups, or 6 appetizer servings

 

5 ripe avocados, preferably Hass

6 tablespoons chopped fresh cilantro

1 medium red onion, diced

4 jalapeño chiles, stemmed, seeded, and finely diced

3 tablespoons freshly squeezed lime juice

1 1/2 teaspoons salt

1/2 teaspoon freshly ground black pepper

 

Cut the avocados into quarters.  Remove the seeds, peel, and place in a mixing bowl.  Mash with a potato masher or fork until chunky.  Add the remaining ingredients and combine with a fork.  Serve immediately.

Mexicali Ceviche                                          

 

6 oz seasonal fish, raw, diced 1/4″ 

1/3 cup freshly squeezed lime juice

2 tbsp red onion, finely diced  

2 tbsp cilantro, finely chopped          

¼ cup cucumber, diced ¼”  

1-2 tbsps jalapeno, seeded, diced 1/8″  

¼ cup roma tomato, cored, diced 1/4″         

1 oz aji amarillo puree (optional – just add more jalepeno if unavailable)

1 tsp freshly grated ginger (optional)

1-2 tbsps extra virgin olive oil

2 fried corn tostada, 6-inch       

½ avocado sliced for garnish

Sea salt, fresh ground black pepper and additional lime juice to taste        

 

In a mixing bowl, add fish and lime juice together and season with a little kosher salt and toss to combine.  Set aside to marinate for 10-15 minutes. 

                                               

In another small bowl, place red onion, jalapeno, cucumber, cilantro, aji Amarillo, ginger and diced tomato and mix together.  Lift marinated fish out of the lime juice and add to veggies.  Mix thoroughly, taste and adjust seasoning with salt, pepper, olive oil and additional lime juice as needed.  

                                                                                              

To plate: neatly place the mixed ceviche on the tostada and top with sliced avocado.  Season the avocado with salt, fresh pepper and a drizzle of olive oil.