- Make the Dough: Beat the butter and sugar at medium speed until light and fluffy. Add the egg yolk, lemon zest, and vanilla and beat until smooth. Combine the flour and cornstarch. Add to the butter mixture and beat until a dough forms.
- Shape the Dough: Roll the dough into balls, about 1 tablespoon each and place on a parchment paper-lined baking sheet. (Be sure the balls are very smooth to prevent cracks.) Use a 1 teaspoon measure to make indentions in the center of each dough ball. Freeze the dough for 30 minutes.
- Bake the Cookies: Preheat the oven to 350°F. Bake the cookies for 12 to 14 minutes or until the bottoms are golden and the cookies are set. Remove to wire racks to cool completely.
- Fill the Cookies: Spoon about 1 tsp of whipped honey into the centers of each cooled cookie.
½ pound fresh asparagus
1 ½ tablespoons extra virgin olive oil
½ tablespoon fresh lemon juice
1-to-1½ teaspoons Sarah’s Tuscan Sea Salt
- Cut or break off the woody lower ends of the asparagus spears. Peel the bottom 2 inches of each spear with a vegetable peeler. Place the spears in a single layer in a straight-sided skillet and cover them with water. Bring to a boil and cook until the spears are crisp-tender, 3 to 5 minutes depending upon the thickness of the spears. Drain in a colander.
- Return the drained asparagus to the skillet and place over medium heat. Drizzle the asparagus with the olive oil and lemon juice and sprinkle with Sarah’s Tuscan Sea Salt. Roll the spears around in the skillet to coat them evenly and heat them through, 1 to 1 ½ minutes. Serve hot
2 cups lemonade
1 cup peach vodka
4 cups Cupcake Vineyards Pinot Grigio
- Add to pitcher, ice, 2 cups lemonade, 1 cup peach vodka and 4 cups of Cupcake Vineyards Pinot Grigio.
- Add fresh peach and lemon slices.
- Stir until mixed.
- Garnish with fresh mint, lemon, & peach slices.
2 1lb filets of swordfish
3 cups of cooked white rice
2-3 cloves of garlic, peeled and smashed
2 handfuls of assorted fresh herbs (we used chives, dill, and parsley), chopped
Haven’s Kitchen Herby Chimichurri
- Preheat your grill or grill pan over medium-high heat. Temper the fish while the grill is heating up.
- Season the fish with salt, then add to the grill. Cook for 4-5 minutes, then flip, and grill for another 4-5 minutes, until you get good grill marks, the fish flips easily and the center flakes easily with a fork.
- Meanwhile, heat a large skillet over medium-high heat and coat the pan with oil. Add the garlic, herbs, rice and a pinch of salt. Cook, stirring occasionally until some of the rice is crisp and the herbs are bright green. Discard the garlic and serve the swordfish over the rice with a hefty drizzle of Chimichurri and a squeeze of lemon.
2 tablespoons extra virgin olive oil
2-3 medium shallots, thinly sliced
2 tablespoons apple cider vinegar
kosher salt and black pepper
2 sheets frozen puff pastry, thawed
1 (8 ounce) wheel Brie each,
cut into 8-10 slices (leave the rind on)
1/4 cup fresh basil, chopped
3 peaches, sliced
1 egg, beaten
1/3 cup honey
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Heat the olive oil in a skillet over medium heat. When the oil shimmers, add the shallots, cook until fragrant, 2-3 minutes. Stir in the apple cider vinegar, cook another 1-2 minutes until the shallots are caramelized. Season with salt and pepper.
- Cut each sheet of puff pastry into 4 squares. Spread each squares with a small spoonful of shallots, leaving a 1/4 inch border. Top with brie and sprinkle with basil. Arrange the peach slices over the cheese and basil, pressing them into the cheese to adhere slightly (see above photo).
- Drizzle with oil and season with salt and pepper.
- Fold the edges of the pastry inward to enclose. Brush the edges of the pastry with beaten egg and sprinkle with black pepper.
- Transfer to the oven and bake 15-20 minutes, until the pastry is golden and the cheese melted. Mix the honey, rosemary, and a large pinch of pepper together. Serve the tarts drizzled with this peppered rosemary honey. Enjoy!