Jenn's BakedJenn's Baked2 large eggs **at room temperature**
2 tsp lemon juice (or vinegar)
1 cup Infused CookingOil
Pinch of salt
Separate the eggs, using only the yolks for this recipe. Place the yolks in a deep bowl. Add lemon juice and whisk, quickly, until slightly thickened.
Slowly add the oil while whisking constantly.
Once the mayojuana has begun to thicken, pour the oil in a steady stream. If the oil builds up/separates, stop adding oil and whisk until fully encorporated.
After the oil is mixed in, the mayonnaise should be thick and fluffy. Season it with salt.
Add a small splash of water if you would like a thinner mayojuana.
Store in the fridge, covered, for up to three days.
**This recipe contains raw egg. It cannot store longer than three days. If you think you will not use this amount, the recipe can be halved easily for a smaller batch to reduce waste.
1 cup MayoJuana
1 1/2 tbsp. crushed peppercorns
Mix ingredients together.
1 cup MayoJuana
3 tbsp. horseradish
Mix ingredients together.
1 cup MayoJuana
1 1/2 tbsp. chipotle pepper
Mix ingredients together.
1 c. balsamic vinegar
1/4 c. infused honey
3 large tomatoes, cut into 1/2" slices
16 oz bocconcini, cut into 1/4" slices
1/4 tsp salt
1/4 tsp fresh ground pepper
1/2 c. basil leaves
1/4 c. extra virgin olive oil
Stir balsamic vinegar and infused honey together in small sauce pan. Bring to a boil, reduce heat to low, simmer until mixture has reduced to 1/3 cup (about 10 minutes). Set aside to cool.
Arrange alternating slices of tomato and bocconcini decoratively on serving platter. Sprinkle with salt and pepper. Spread fresh basil leaves over salad. Drizzle with olive oil and balsamic reduction.
1/4 c. red wine vinegar
1/4 c. infused olive oil
1 tbsp chives
1 tbsp tarragon
1 tsp sugar
Salt & pepper to taste
Small head (or 1/2 large head) cabbage, shredded
3 fresh peaches
1/2 pint blackberries
2 oz bleu cheese, crumbled
Whisk together red wine vinegar, olive oil, chives, tarragon, sugar, salt and pepper. Set aside, this is your dressing.
Thinly slice peaches. Toss peaches and shredded cabbage in about 1/2 the dressing. Top with berries and cheese. Garnish with dried chive. Drizzle with remaining dressing.
**You can make many substitutions with this slaw to fit your taste and compliment your other dishes. Peach can be subbed for nectarine or mandarin orange slices. The blackberries can be subbed for raspberries or blueberries. Feta or baby bocconcini can be subbed in for bleu cheese as well.
1/3 cup Budter
1.5 litres chicken stock
1 cup finely diced carrots
1 cup finely diced parsley
3.5 cups grated cheese (I prefer old cheddar)
1/2 – 3/4 cup flour
3/4 cup diced onion
1 cup diced celery
1/2 cup chopped green onion
2 bottles Grolsch (room temperature)
Melt budter in large saucepan. Add flour, mix until blended creating a roux. Cook roux until white edges appear and a nutty aroma is produced.
Add chicken broth and bring to a boil, stirring consistently, ensuring your roux doesn't burn to the bottom of the pot. Mix until smooth.
Add parsley, carrots, celery, green onion, and onion. Simmer over low heat for 25 minutes.
Add grated cheese and warm beer, bring to a boil. Remove from heat and serve.
1/2 c. Budter
2 c. finely chopped onion
20–25 carrots, peeled and sliced
2 L chicken stock
2 c. orange juice
Salt & pepper to taste
Melt Budter in large pot, add onion and sauté until lightly browned over low heat. Add carrots and stock. Bring to a boil.
Reduce heat and cook until carrots are tender (about 30 minutes). Strain mixture — *saving* the liquid in a large pot.
Blend strained vegetables in food processor, in smaller batches if required, and blend until smooth. Replace blended mixture in large pot with saved liquid.
Add orange juice. Simmer until heated. Season to taste.
1 1/4 c. Budter
2 tbsp & 2 tsp minced garlic
2 onions (diced)
3 lb mushrooms (sliced)
5 c. chicken stock
2 tbsp & 2 tsp flour
5 c. heavy cream
1/4 tsp ground thyme
1 1/2 tbsp ground black pepper
Salt to taste
Melt budter in a large pot over medium heat. Stir in garlic, onion, and mushrooms. Cook while stirring frequently until onions are softened/translucent (5–10 mins).
Stir in flour and cook for about 2 minutes. Pour in chicken stock and heavy cream, simmer for another 5 minutes.
Puree the soup (in smaller batches if you need to) and return puree to pot. Cook on low heat for 10 – 15 minutes. Season with thyme, salt and pepper.