Sazerac Cocktail

***July-August 2022 Dinner Group Winner***


Whiskey cocktail from New Orleans and one of the oldest cocktails with American origins.
Makes 1 cocktail
1 cube sugar
• 3 dashes Peychaud’s bitters
• ¼ ounce Herbsaint
• 1 ½ ounces rye whiskey
• lemon twist for garnish

1. Fill a rocks glass with ice cubes and chill
2. In a mixing glass or second rocks glass, use Peychaud’s bitters to
soak the sugar cube
3. Crush or muddle the sugar into the bitters
4. Add the ...

Don't forget the Melon

***June 2022 HSN Dinner Group winner***

VISHWESH BHATT, SNACKBAR, OXFORD, MS - in Food and Wine - June 2022

4 cups chopped cantaloupe (from 1 small [3 1/2-lb.] peeled and seeded cantaloupe)
4 cups chopped honeydew melon (from 1 small [3 1/2-lb.] peeled and seeded honeydew)
2 tsp. turbinado sugar
1/2 tsp. kosher salt
3 cardamom pods, smashed, husks discarded
2 Tbsp. torn fresh mint
Whipped cream or vanilla ice cream (optional)

1. Toss together cantaloupe, honeydew, sugar, salt, and cardamom in a large bowl. Stir gently until melon is evenly coated. Cover with plastic wrap, and refrigerate until melon has started to release juices and flavors have married, at least 1 hour ...

Sardine Toasts With Tomato and Sweet Onion

Sardine Toasts With Tomato and Sweet Onion

***June 2022 HSN Dinner Group winner***


  • 4 thick slices crusty sourdough bread
  • 1 garlic clove, halved
  •  Softened butter, as needed
  • 1 large ripe tomato, thinly sliced

Apricot and Basil Shortbread Tart

Apricot and Basil Shortbread Tart

***June 2022 HSN Dinner Group winner***

Roy Shvartzapel, pastry chef at Cyrus in Healdsburg, California, layers roasted fresh apricots atop basil custard to make a gorgeous tart. The tender crust is extraordinary: Combining hardboiled egg yolk and potato starch, it's based on a classic dough that he learned from Paris pastry genius Pierre Hermé.
The ideal wine match: Tokaji.
Yields: 6
Total Time: 3 hours 30 mins

For Pastry Cream:

1 c. whole milk
5 tbsp. granulated sugar
1/4 c. packed basil leaves with stems
2 large egg yolks
2 1/2 tbsp. cornstarch
2 tbsp. unsalted butter

For Pastry:
1 large hard-boiled egg yolk
1 3/4 stick unsalted bu ...

Grilled Salmon with Fresh Sorrel Sauce

***June 2022 HSN Dinner Group winner***

Source: Carol and Rob  Stein

Farmed Atlantic salmon (I use this because of its fattiness)

vegetable (neutral) oil

sorrel leaves with thick rib removed

margarine or butter

Oil salmon on both sides. Salt and pepper to taste.  Place cleaned sorrel leaves in Cuisinart with butter or margarine - amount depends  - Mix until you have a paste. Put into a bowl.  

Have grill on medium, put salmon on grill skin side down.  Do NOT TURN!  While salmon is grilling, apply sorrel paste thickly on top of salmon, finish cooking (we like our salmon medium rare), and serve cutting into sections .

There is no ...

Tilapia with Chimichurri Sauce

From: Catherine Martin
May 2021 Herb Study Parsley Tasting winner
(origin: Argentine)

NOTES: This is basically for basting grilled steak, chicken or fish, not so much for marinating, though you can try it if you like. I especially like it on fairly bland fish like tilapia because it gives it a needed boast as it cooks or as soon as it’s almost done. Some people make this simple sauce in a food processor, but while similar to pesto, it differs in that it is much better finely chopped to preserve the sauce’s nice, slightly rough texture. I recommend chopping! The level of heat, though, is entirely up to you, and if you don’t like heat simply leave out the red pepper or chili and/or reduce the garlic. Common variations add fresh cilantro or basil to the oregano or substitute for it completely.

Ingredient ...

Japanese-Inspired Parsley Cheesecake

From: Dariel Mayer
May 2021 Herb Study Parsley Tasting winner

• 1/2 cup (75 g) unbleached all-purpose flour
• 3 tbsp cornstarch
• 1 pinch salt
• 1/2 cup (125 ml) milk
• 1 cup (45 g) flat-leaf parsley, finely chopped
• 1 block (250 g) cream cheese
• 1/4 cup (55 g) butter
• 1 tbsp (15 ml) lemon juice
• 6 eggs, separated
• 3/4 cup (160 g) sugar

1. With the rack in the middle position, preheat the oven to 325°F (165°C).
2. Line an 8-inch (20 cm) square baking pan with parchment paper, letting it
hang over all four sides.
3. In a ...


Makes 8 or 16 small tarts

1 cup hot milk, not boiling
¼ cup light rum or Grand Marnier/other orange liqueur
3 eggs
12 oz. semi-sweet chocolate bits
3 T. instant espresso

Whir all ingredients in blender or processor until chocolate is melted. Chill 1 hour or longer. Spoon into baked, cooled tart shells or serve as pot-de-cremes.
Can be adapted for a verrine by layering with candied orange peel and strawberries and topped with whipped cream and crushed chocolate cookie wafers.

I pkg. Pillsbury Refigerated Ready Made pie crusts
24 small muffin tins

With biscuit cutter, cut out 3 inch circles of pastry dough. Line each muffin form with circle. Pat into shape, trimming edge if needed. Stuff centers with cr ...

French 75 Cocktail

makes 2

1 oz. simple syrup
2 oz. fresh lemon juice
4 oz. gin
8 oz. Prosecco or sparkling wine
Ice for shaking

Mix gin, lemon juice and simple syrup in a cocktail shaker and then add ice.
Shake until cold, then strain into champagne flutes.
Top with Prosecco.

NOTE: For a group, you can mix the simple syrup, lemon juice and gin together in a pitcher and keep on ice. Pour mix into individual glasses and top with Prosecco to serve.

Strawberry Tiramisu Verrines

Makes 2

Tools: 2 stemless clear glass containers that will hold 4-6 ounces such as stemless wine glass or mason jar; Long-handled teaspoon or sandwich size ziplock bag to use as piping bag

½ cup crumbled Amaretti cookies (available at Publix and other grocery stores)
4-6 sliced strawberries
2 chopped strawberries
3 Tbsp strawberry or seedless raspberry jam, combined with 2 drops almond extract, 1 tsp Grand Marnier or Triple Sec and 2 Tbsp orange juice.
½ cup mascarpone, combined with ¼ cup whipped cream or Greek yogurt (full fat), 1 tsp sugar, 1 tsp Grand Marnier or Triple Sec and 1/8 tsp vanilla.

To assemble, layer crumbled amaretti, strawberry syrup, mascarpone mixture, then strawberries and repeat each layer. Top with a few cookie crumbs for extra crunch. Refrigerate for at least two hours or overnight.