HOLIDAY MULE No need to fear the cheers this holiday season. We've got the "skinny" for your merry mixology with this twist on a festive favorite. INGREDIENTS 4 each mint leaves, fresh 1 slice fresh ginger, peeled 1 each fresh orange peel ½ can ginger beer 1 oz cranberry juice, light 5 each fresh whole cranberries 1 each mint sprig Ice DIRECTIONS In a glass, muddle fresh mint and ginger together. Rim the glass with a bit of orange and add ice. Pour in ginger beer and cranberry juice. Stir. Add mint sprig, cranberries, and orange peel on top. CHEF TIPS Too reproof, add 1 oz vodka or substitute the ginger beer for your favorite sparkling wine.
POTATO-CAULIFLOWER MASH INGREDIENTS 4 garlic cloves, whole and peeled 1 head cauliflower 4-5 each Yukon gold potatoes 2/3 cup vegetables stock 2 tablespoon extra virgin olive oil salt and pepper to taste parsley for garnish DIRECTIONS In a small pan heat the olive oil at low heat and cook whole garlic cloves until soft. Roughly chop cauliflower add to a small pot cook at low heat in simmering water until tender. Drain and set aside. Peel and cut potatoes add to a small pot cook at low heat in simmering water until tender. Drain and set aside. In a small pot bring vegetable stock to boil. Once all preparation is complete and ingredients are cooked and drained, add potatoes, cauliflower and garlic in a large pot and mash them altogether with a potato masher. Add the milk and continue mashing until well combined. Salt and pepper to taste. Garnish with parsley desired and serve warm.
FRUIT TART INGREDIENTS 2 cups walnuts 2 cups raisins 1/4 cup almond butter 1/4 cup melted coconut oil 1/4 cup maple syrup or 1/2 cup date paste 1/2 teaspoon cinnamon water, if needed 3 cups seasonal fruit* DIRECTIONS Start with making the crust by pulsing the walnuts in your food processor until they become a rough flour. Add the raisins and process until it stuck together, forming a rough dough. Press into a tart tin. Put in the fridge and let it set for approximately 2 hours. Once your crust has chilled, blend all the ingredients until smooth. Spread gently into the bottom of your tart crust and then let it set in the fridge for 30-60 minutes. Now top the tart off with all the fruit, slice and serve! CHEF TIPS *For winter, we recommend using pears, persimmons, and pomegranate.