From The Kitchen
- 4 cup dried elbow macaroni or cavatappi pasta
- 1 egg
- 1/4 cup salted butter
- 1/4 cup all-purpose flour
- 1 1/2 cup whole milk
- 2 teaspoons dry mustard
- 1-pound grated cheese: cheddar, Colby jack, Fontina and Gruyere are all good choices
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon ground black pepper
- 2 tablespoons Terrapin Ridge Farms Truffle Hot Sauce, plus more for topping
- Cook the macaroni until slightly al dente, it should be slightly firm. Drain.
- In a small bowl, beat the egg.
- In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium low heat, cooking the roux for five minutes.
- Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg. Whisk together until smooth. Pour the egg mixture into the sauce, whisking constantly. Stir until smooth add the cheese and stir to melt.
- Whisking constantly, pour in the milk, add the mustard and truffle hot sauce. Whisk until smooth. Cook for five minutes until very thick. Reduce the heat to low. Add the salt and pepper. Pour in the drained cooked macaroni and stir to combine.
- Serve immediately or pour into a buttered baking dish top with extra cheese. Bake at 350° for 20 to 25 minutes, or until bubbly and golden on top. Top with drizzles of Terrapin Ridge Farms Truffle Hot Sauce. Enjoy!
11⁄2 boneless lamb shoulder, cut into 1-inch pieces
salt and pepper
Canola oil, for greasing
1 large red onion, cut into 8 wedges through the root
4 naan or pita
Sliced tomatoes, Persian cucumber, and tender green herbs, such as mint, dill and parsley, for serving
In a large resealable plastic bag, coat the lamb with the 1⁄3 cup of aioli. Season with salt and pepper. Refrigerate for at least 2 hours and up to overnight. Let sit at room temperature for 30 minutes before cooking.
If using wooden skewers, submerge them in water in a large baking dish. Let soak for at least 1 hour; drain. Thread the lamb onto 6 to 8 skewers, giving your meat a little space so it browns evenly.
Preheat a grill to medium-high (350-400°F), indirect cooking (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off) and oil the grate. Grill the skewers over direct heat, turning every minute or so, until browned and beginning to char in spots, about 4 minutes. Move to the cooler side of the grill and continue to grill until the lamb is medium-rare within, about 4 minutes more. Meanwhile, grill the red onion, turning occasionally, until tender and nicely charred, about 10 minutes. Transfer the lamb skewers and red onion to a platter and cover with foil. Grill the naan until beginning to char and is soft and pliable, 2 to 3 minutes.
Arrange the skewers, naan, and red onion on a large platter. Drizzle the lamb with more Coconut-Curry Aioli.
Add sliced tomato, Persian cucumber, herbs, and lemon wedges to the platter. Season the tomatoes and cucumbers with salt and pepper. Serve right away, letting people assemble their own wraps.
- 1 1/3 C Unsalted butter, melted and cooled to warm
- 1 C Packed light brown sugar
- 2 each Large egg yolks
- ¾ tsp. Salt
- ¾ jar Terrapin Ridge Farms Strawberry Fig Jam
3 C All-purpose flour (use Bobs Red Mill 1-to-1 Flour for GF*)
- Line a 13X9 inch baking pan with foil, allowing ends to create an overhanging edge for easy removal.
- In a large bowl, stir together butter and ¾ cup of the brown sugar until just combined. Stir in egg yolks and salt until smooth. Stir in flour to make stiff dough.
- Transfer about 2 cups of the dough to the prepared pan saving the rest for the streusel crumble. With your hands, press mixture evenly into the bottom of the pan. Prick dough all over with a fork.
- Refrigerate prepared pan for 30 minutes until dough is firm.
- Preheat oven to 325 degrees. Remove from refrigerator and bake crust for 20 minutes, until crust begins to set but is not brown at all on the edges.
- Remove from oven and increase oven to 350 degrees.
- Spread Strawberry Fig Jam filling evenly over hot crust.
- Crumble streusel over filling. Bake 20-25 minutes, until streusel is golden and set.
- Allow pan to cool 1-2 hours. When bottom of pan is cool, carefully lift from pan using foil overhang and transfer to a cutting board. Remove from foil lining with a metal spatula and using a pizza cutter or serrated knife cut into squares.
*Gluten Free Bars just need a 1-to-1 or cup for cup option.
Napkin Folding Tutorial: Rose Shape
We had so many people ask us how we folded our beautiful napkins at our most recent tea party that we wanted to provide a quick tutorial.
This short video will show you how to take a regular cloth napkin and fold into something magical for your next meal.