Fancy Cocktails without Fancy Ingredients

I love discovering interesting new cocktail recipes, so I'm continually browsing Pinterest and other sites for combinations I haven't tried before. One of my frustrations is seeing a delicious-looking cocktail and then discovering that it calls for three or four exotic, unusual, and/or expensive ingredients that I'd never use for anything else. But every now and then I stumble across something a bit different that's made mainly from ingredients that I have on hand plus one thing that's a little unusual. Here are some of my favorite "fancy" cocktails that don't require a major investment in unusual ingredients! There are four recipes for each ingredient so you have more options to use it. 

Cheers!

The "Fancy" Ingredients: Egg, orgeat, St. Germain, blue curacao, pear juice/puree, rosemary simple syrup, champagne, Tuaca

Standard Ingredients:
Gin
Vodka
Bourbon
Cognac/brandy
Rum
Whiskey
Tequila
Red wine
Triple sec (or other orange liqueur)
Chambord (or other raspberry liqueur)
Dry vermouth
Club soda
Plain or lemon seltzer
Apple juice
Cranberry juice
Half and half
Lemonade
Simple syrup
Maple syrup 
Lemon juice
Lime juice
Angostura bitters
Orange bitters

Optional Garnishes:
Lemon 
Lime
Orange
Nutmeg
Cinnamon
Whole almonds
Fresh thyme
Fresh mint
Fresh rosemary
Fresh raspberries
Fresh cranberries
Maraschino cherries
Coarse salt
Sanding sugar

The Ingredient: Egg (whole, white, or yolk)

Royal Clover Club

Ingredients: Gin, lemon juice, Chambord, egg yolk

Place the egg yolk in a cocktail shaker without ice. Shake vigorously for 10-15 seconds. Open the shaker and add 1-1/2 oz gin, 1-1/2 Tbsp lemon juice, and 1 Tbsp Chambord. Fill the shaker with ice and shake vigorously for 15-20 more seconds. Strain into a chilled coupe or martini glass and garnish with a twist of lemon and/or a fresh raspberry or two. 

Brandy Flip

Ingredients: Brandy, concentrated simple syrup (2 parts sugar to 1 part water), and an egg

In a cocktail shaker of ice, combine 2 oz cognac, 1/2 oz concentrated simple syrup, and and egg, and shake long and hard to emulsify egg. Strain into a chilled coupe glass and garnish with a shake of nutmeg.  

 

New York Sour

Ingredients: Bourbon, lemon juice, egg white, maple or simple syrup, red wine

In a cocktail shaker without ice, add 2 oz bourbon, 1 oz lemon juice, an egg white, and 3/4 oz syrup and shake for 20 seconds. Add ice and shake for an additional 30 seconds. Strain into a rocks glass filled with ice. Gently pour the red wine over the back of a spoon to float it on the top of the bourbon. 

Sidecar Fizz

Ingredients: Cognac, triple sec, lemon juice, simple syrup, egg white, club soda

In a cocktail shaker without ice, combine egg white and 3/4 oz lemon juice and shake vigorously 20-30 times. Add 1-1/2 oz cognac, 3/4 oz triple sec, and 1/2 oz simple syrup; fill with ice and shake another 20 times. Strain into a coupe or martini glass, top with a splash of club soda, and garnish with a lemon twist. 

The Ingredient: Orgeat (almond syrup with a hint of orange blossom)

Harmony

Ingredients: Cognac, apple juice, lime juice, orgeat

In a cocktail shaker with ice, combine 50 ml cognac, 70 ml apple juice, 10 ml lime juice, and 5 ml orgeat. Shake until chilled then strain into a highball or martini glass. Leave ungarnished or add a twist of lime or lemon or an apple slice. 

Army & Navy

Ingredients: Gin, lemon juice, orgeat, Angostura bitters

In a cocktail shaker with ice, combine 2 oz gin, 3/4 oz lemon juice, 1/2 oz orgeat, and a dash of bitters. Shake until chilled, then strain into a coupe or martini glass. Garnish with a lemon twist. 

Natural

Ingredients: Light rum, cognac, lemon juice, orgeat

In a cocktail shaker of ice, combine 1-1/2 parts rum, 1/2 part cognac, 2 dashes lemon juice, and 2 dashes orgeat. Shake and strain into a wine glass of ice cubes. 

Almondtini

Ingredients: Vodka, apple juice, lemon juice, and orgeat

In a cocktail shaker of ice, combine 1-1/2 parts vodka, 3/4 part apple juice, 1/2 part lemon juice, and 1/2 part orgeat. Shake and strain into a chilled martini glass and garnish with a whole almond, if desired. 

The Ingredient: St. Germain (elderflower liqueur)

Elderflower Gimlet

Ingredients: Gin, St. Germain, lime juice, simple syrup

In a cocktail shaker of ice, combine 2 oz gin, 3/4 oz St. Germain, 1/2 oz lime juice, and 1/2 oz simple syrup and shake well. Strain into a chilled coupe or martini glass. 


Bowery Orchard

Ingredients: Whiskey, apple juice, lemon juice, simple syrup, St. Germain, bitters

In a cocktail shaker of ice, combine 1-1/2 oz whiskey, 1 oz apple juice, 1/2 oz lemon juice, 1/2 oz simple syrup, 1/4 oz St. Germain, and a dash of bitters. Shake until well chilled and strain into a rocks glass with a large ice cube or sphere. Garnish with an apple slice or a twist of lemon. 


Elderflower Margarita

Ingredients: Tequila, St. Germain, lime juice

Rub a slice of lime around the rim of a rocks glass and dip in coarse salt. Chill. In a cocktail shaker of ice, combine 2 oz tequila, 2 oz St. Germain, and 1-1/2 oz lime juice. Shake until well chilled and strain into prepared glass. Garnish with a lime wedge. 

St. Germain and Cranberry

Ingredients: Vodka, cranberry juice, St. Germain, lemon juice, simple (or maple) syrup

In a cocktail shaker of ice, combine 1 oz vodka, 1 oz cranberry juice, 1/2 oz St. Germain, 1/2 oz. lemon juice, and 1 tsp syrup. Shake until chilled, then strain into a rocks glass and garnish with a lemon wheel. 

The Ingredient: Blue Curacao (orange liqueur)

Blue Russian

Ingredients: Vodka, blue curacao, half and half

Add a small amount of crushed ice to a chilled martini glass. Pour 2 oz blue curacao over the ice, then gently pour 2 oz vodka over that. Top with 1 oz half and half. 

Patriotic Passion

Ingredients: Vodka, blue curacao, apple juice, lime juice

In a cocktail shaker of ice, combine 1-1/2 oz vodka, 1/2 oz blue curacao, 1-3/4 oz apple juice, 3/4 oz lime juice and shake until chilled. Strain into a tall glass of fresh ice and garnish with a skewer of fresh raspberries. (This photo includes a garnish of stars cut out of jicama, but that's way too much work for me.)

Yale

Ingredients: Gin, dry vermouth, blue curacao, orange bitters

In a cocktail shaker of ice, combine 2-1/2 oz gin, 1-1/2 tsp dry vermouth, 1-1/2 tsp blue curacao, and a dash of orange bitters and shake until well chilled. Strain into a chilled cocktail glass or a lowball glass with a large ice cube or sphere. 

Blue Lagoon

Ingredients: Vodka, blue curacao, lemonade

To a cocktail shaker of ice, add 1-1/2 oz vodka, 1-/2 oz blue curacao, and 6 oz lemonade. Shake until well chilled, then strain into a hurricane or other tall glass of fresh ice. Garnish with an orange wedge and a maraschino cherry. 

The Ingredient: Pear Juice/Pear Puree (buy bottled or make your owned by mashing or blending a peeled and cored ripe pear)

Blissful Pear

Ingredients: Vodka (plain or pear), pear juice, lemon juice, plain or lemon seltzer

Moisten the edge of a martini glass with lemon juice and dip in sugar, then chill. In a cocktail shaker with ice, combine 2 oz vodka, 4 oz pear juice, and a splash of lemon juice. Shake well and strain into prepared glass. Top with seltzer and garnish with pear zest or a slice of pear. 

Pear Collins

Ingredients: Gin, pear puree, club soda

In a cocktail shaker with ice, combine 2 oz gin and 2 oz pear puree. Shake until chilled then strain into a highball glass of fresh ice. Top with club soda and garnish with a pear slice and a few sprigs of fresh thyme. 

Pear Cosmo

Ingredients: Vodka, triple sec, pear juice

In a cocktail shaker of ice, combine 2 oz vodka, 1/2 oz triple sec, and 1 oz pear juice. Shake until very cold, then strain into a chilled coupe or martini glass. Garnish with a floating slice of pear. 

Pear Bourbon Smash

Ingredients: Bourbon, pear juice, maple syrup, lemon juice, lemon seltzer

In a cocktail shaker with ice, combine 2 oz bourbon, 2 oz pear juice, 1 teaspoon maple syrup, and a splash of lemon juice. Shake vigorously and strain into a cocktail glass. Top with seltzer and garnish with a slice of pear and/or a twist of lemon. 


The Ingredient: Rosemary Simple Syrup (make your own)

To make the syrup: In a small saucepan, stir together 1 cup water and 1 cup sugar, Bring to a boil and add 4 large sprigs of rosemary. Simmer over low heat for 3 minutes without stirring. Remove from heat and allow to steep for 10 minutes, then discard the rosemary and strain the syrup. Keep refrigerated.

Rosemary Gin Fizz

Ingredients: Gin, lemon juice, rosemary simple syrup, club soda

In a cocktail shaker with ice, combine 2 oz gin, 1 oz lemon juice, and 1/2 oz rosemary simple syrup. Shake until well chilled, then strain into a cocktail glass with ice. Top with club soda and garnish with a lemon slice and a sprig of rosemary. 

Bourbon Lemon Rosemary

Ingredients: Bourbon, lemon juice, rosemary simple syrup

In a shaker of ice, combine 2 oz bourbon, 1 oz lemon juice, and 1 oz rosemary syrup. Shake until well chilled, then strain into a rocks glass with ice. Garnish with a sprig of rosemary. 

Rosemary Lemon Drop

Ingredients: Vodka, lemon juice, rosemary simple syrup

Moisten the rim of a martini glass with lemon juice and dip in sugar (optional: mix finely chopped rosemary with the sugar). In a cocktail shaker with ice, combine 2 oz vodka, 1 oz lemon juice, and 1 oz rosemary syrup and shake until cold. Strain into the prepared glass and garnish with a floating sprig of rosemary. 


Rosemary Gimlet

Ingredients: Gin (or vodka), rosemary simple syrup, lime juice

In a cocktail shaker of ice, combine 1-1/2 oz gin, 1-1/2 oz rosemary syrup, and 2 oz lime juice. Shake until well chilled and strain into a martini glass. Garnish with a lime wedge and/or a sprig of rosemary. 


The Ingredient: Champagne (or Prosecco, cava, or other sparkling wine)

Champagne Margarita

Ingredients: Tequila, triple sec, lime juice*, simple syrup*, champagne  

Moisten the rim of a champagne flute with lime juice and dip in sugar. In a cocktail shaker with ice, combine 1 oz tequila, 1 oz triple sec, 2-1/2 Tbsp lime juice, and 1 tsp simple syrup (*you can also use Rose's Sweetened lime juice and omit the simple syrup). Shake well and strain into the prepared glass, then top with 3 oz champagne and garnish with a lime wedge. 

French 75

Ingredients: Gin, lemon juice, simple syrup, champagne

In a cocktail shake with ice, combine 1-1/2 oz gin, 3/4 oz lemon juice, and 1/2 oz simple syrup. Shake until well chilled, then strain into a champagne flute and top with champagne. Garnish with a lemon twist. 

Classic Champagne Cocktail

Ingredients: Cognac, champagne, Angostura bitters, sugar

Place 1/2 tsp sugar (or a sugar cube) in the bottom of a champagne flute or coupe glass and add 2 dashes of bitters, then 1 Tbsp cognac. Fill with chilled champagne. 

Kir Imperial

Ingredients: Chambord, champagne

Pour 3/4 oz Chambord into a champagne flute, then top with chilled champagne. Garnish with a fresh raspberry. 


The Ingredient: Tuaca (spiced brandy-based vanilla liqueur)

Ruth's Chris Sidecar

Ingredients: Cognac, lemon juice, triple sec, Tuaca

Moisten the rim of a coupe or martini glass with lemon juice and dip in sugar. In a cocktail shaker with ice, combine 1 oz cognac, 3/4 oz lemon juice, 3/4 oz triple sec, and 1/2 oz Tuaca. Shake and strain into prepared glass. Garnish with a lemon twist. 


Apple Crumble

Ingredients: Tuaca, lemon juice, apple juice

In a cocktail shaker with ice, combine 2 oz Tuaca, 1/2 oz lemon juice, and 1-1/2 oz apple juice. Shake well and strain into a chilled martini or coupe glass. Garnish with a shake of cinnamon. 

Detroit Irish

Ingredients: Bourbon, Tuaca, triple sec

In a cocktail shaker with ice, combine 1-1/2 oz bourbon, 2 oz Tuaca, and 1/2 oz triple sec and swirl (do not shake), then strain into a martini glass. Garnish with a sprig of mint. 

Tuaca Daquiri

Ingredients: Rum, Tuaca, lime juice, simple syrup

In a cocktail shaker with ice, combine 1 oz rum, 3/4 oz Tuaca, 3/4 oz lime juice, and 1/2 oz simple syrup. Shake vigorously and strain into a chilled coupe glass. Garnish with orange peel. 

Cheers!

Trying Out His Wings: Philmont 2026

This morning I woke up at the absolutely ridiculous hour of 4am to deliver my 16-year-old son to meet the shuttle that would take him, 8 other Scouts, and 3 supervising adults to the airport to travel to Cimmaron, New Mexico, for an intensive 12-day High Adventure trek. 

It has been an exercise for both of us in letting him try out his wings. 

If you are unfamiliar with Scouting High Adventures, here's a quick overview: Scouting USA (formerly BSA Scouting, formerly Boy Scouts) has four locations in the US called "High Adventure Base Camps." Each camp is staffed with rangers or other professional staff who coordinate and lead programs which can include sailing, fishing, snorkeling, and scuba diving (Sea Base, in the Florida Keys); ATVing, whitewater rafting, ziplining, shooting, and rock climbing (Summit Bechtel Reserve, in West Virginia); canoeing, winter camping, ice fishing, and dogsledding (Northern Tier, in Minnesota); and hard-core mountain backpacking (Philmont Ranch, in New Mexico). 

High Adventure treks are entirely optional in Scouting; there is no requirement to attend, even to reach the rank of Eagle Scout. But it is considered a mark of excellence to go on a High Adventure, and Philmont is considered the "jewel in the crown" among the High Adventures. If you attend three of the four High Adventures, you receive a special recognition called the Triple Crown, and if you complete all four, you receive a special recognition called the Grand Slam. 

My son has already completed two High Adventures: going an on ATV trek at Bechtel and taking a sailing trip at Sea Base. Philmont will complete his Triple Crown, and he is signed up to attend a Northern Tier dogsledding trip next February, which will complete his Grand Slam. 

Philmont treks are, by far, the most physically demanding of all the High Adventures. His crew is doing the longest option, a 12-day hike, which includes multiple days at camps with no water or sanitary facilities. Which means they must carry all their gear, plus several days' worth of food and water, while hiking during brutally hot days and chilly nights, at high altitude. It is challenging, physically and mentally. As one of the older and larger members of the crew, he will be responsible for carrying a good part of the crew gear: stoves, cooking pots, shared food, etc. He is an athlete and a hiker, and he is in very good physical condition, so I'm not especially concerned about his stamina or endurance. He's mentally tough and pretty good at rolling with whatever situation he's in, so I'm not even overly concerned about his mental state. Honestly, I'm not exactly "concerned" about him at all. 

It's actually hard to describe what I'm feeling. Maybe I'm a little frustrated that he seems to be fairly nonchalant about making sure he packed everything. I'm very tightly wound when it comes to packing, so I make lists six weeks ahead of time when I travel, pack two weeks ahead, and double- and triple-check the night before. He casually ignored some of the "suggestions" on the packing list which turned out to be requirements, resulting in a frantic overnight Amazon delivery of water shoes and water bladders to replace the ones that had mysteriously vanished on the final shakedown trip the previous weekend (he did figure out that the missing bladders had gone home with another scout, so 12 hours before departure we drove across town to pick them up). He was, no doubt, frustrated by my flurry of last-minute instructions and reminders: "Keep your cash in your carry-on, not your packed bag." "Pack your Scout knife in your checked bag, not your carry-on." "Did you put all 3 luggage tags on your bags?" "Don't drag your duffel; carry it!" I try hard to rein in my inner Helicopter Mom, but she kept slipping out. 

I guess what I'm struggling with most is admitting that he can manage on his own without me. For the past 16 years, I've always been there to do things for him, to explain and teach whatever he needed to know, to be there watching in case something went wrong so I could fix it. But he doesn't need me to do that any more. He doesn't want me to do that any more. He's ready to figure things out for himself, to fix his own problems, or to deal with the situation if he can't fix it. 

He's ready, but I'm not. 

I know that it's ridiculous. My whole job as a parent is to get him to the place where he doesn't need me. To get him to the point where he can figure out how to solve his own problems instead of expecting me to do it for him. And I've done it. It's still a work in progress, of course, but this important trip is something he can manage - something he needs to manage - with minimal interference from me. 

It's a big step for both of us. I'm glad he's ready to take it. I just hope I am, too. 

Summer Dessert Recipes

I love the seasonal changeover from cold-weather foods like casseroles and rich stews to warm-weather meals like grilled meats and chilled pasta and vegetable dishes. But in addition to main meals, desserts lighten up in the summertime, too. Here are some of my favorite home-made desserts that are just right when the temperatures are climbing upwards. 

No Bake Eclairs

2 (3.4 oz.) boxes vanilla instant pudding
2-3/4 cups milk, divided
1 (8 oz.) container Cool Whip (or 3 c. homemade whipped cream)
1 (14.4 oz) box graham crackers
1/3 cup unsweetened cocoa powder
1 cup sugar
1/2 cup butter
1 tsp. vanilla extract

Combine pudding mix with 2-1/2 cups milk and beat until well mixed. Fold in Cool Whip. Place a layer of graham crackers in the bottom of a 9x13" dish. Spread 1/2 of the pudding mixture over the graham crackers. Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers. 

In a medium-sized saucepan, bring cocoa, milk, and sugar to a full rolling boil and boil about 1 minute, stirring very frequently. Remove from heat and cool one minute. Add butter and vanilla; stir until butter is melted. Pour chocolate topping over the top layer of graham crackers. Spread evenly to completely cover graham crackers. Cover dessert and refrigerate over night.

Lime Fascination

Crust:
2 cups chocolate wafer cookie crumbs (a pre-made chocolate pie crust will also work, as will crushed chocolate graham crackers)
4 Tbsp melted butter

Filling:
1 (13 oz.) can evaporated milk
1 pkg lime gelatin
1-1/4 cups boiling water
¼ cup lime juice 
2 tsp lemon juice
1 cup sugar
Green food coloring (optional)

Combine chocolate and butter. Set aside a few tablespoons for topping (or use chocolate jimmies) and press remainder into the bottom of a 9” square or 9x13" baking dish.

Chill the evaporated milk by refrigerating overnight or placing in the freezer for about 15 minutes. In a medium bowl, dissolve the gelatin in boiling water. Add the sugar and lime and lemon juice and stir until completely dissolved. Cool slightly, then refrigerate until partially set (about 1 hour). When ready, beat until a light, airy texture. 

Pour the evaporated milk into a large mixing bowl, add a few drops of green food coloring if desired, and beat with electric mixer (start on low and increase speed) until it forms a solid, whipped-cream-like foam. Fold the beaten gelatin into the evaporated milk, mixing until color is even and not streaky. Pour over the crumb crust. Smooth with spatula and sprinkle with reserved crumbs (or chocolate jimmies). Cover with plastic wrap (hold up with toothpicks if necessary to avoid sticking) and chill for several hours before serving.

Blueberry Cobbler

5-6 cups blueberries, fresh or frozen
1 lemon, juiced
6 Tbsp butter, melted
1 cup milk
1-1/2 cup sugar, divided
½ tsp salt
2 tsp baking powder
2 cups flour
1 tsp vanilla extract
2 Tbsp cornstarch
2 cups boiling water

Preheat oven to 375 degrees. Spray a 9×13 pan with nonstick spray. Arrange the blueberries in the pan and drizzle the lemon juice over the berries.

In a medium bowl, mix together the melted butter, milk, 1 cup sugar, salt, baking powder, flour, and vanilla. Spoon the batter over the fruit and spread it evenly with a spatula.

In a small bowl, whisk together the remaining ½ cup of sugar and the cornstarch, the sprinkle it on top of the cobbler batter. Pour the boiling water over the pan. Bake for 1 hour. Serve warm with vanilla ice cream or fresh whipped cream.

Lemon Crinkle Cookies

1/2 cup butter, softened
1-1/4 cup sugar, divided
1 egg
2 Tbsp lemon juice
1 tsp lemon zest
1/2 tsp vanilla
5-8 drops yellow food coloring (optional)
2 cups flour
1/4 tsp salt
1 tsp baking soda3/4 cup powdered sugar

In a large mixing bowl, beat the butter and 1 cup sugar until fluffy. Add the egg, lemon juice, lemon zest, vanilla, and food coloring (if using) and mix to combine. Whisk the salt and baking soda into the flour, then slowly add to the egg/sugar mixture until incorporated. Cover bowl with food wrap and chill in the refrigerator for 2 hours.

Preheat oven to 350F and line wo baking sheets with parchment.

Roll generous tablespoons of the chilled dough into balls. Roll each ball in the remaining 1/4 cup of sugar and then in the powdered sugar, coating generously. Place on the baking sheets, 2 inches apart. Bake for 10-12 minutes. Allow to cool on  baking sheets for 5 minutes and then transfer to a cooling rack to cool completely. 

Ina Garten's Lemon Bars

For the crust:
2 sticks butter, softened
1/2 cup sugar
2 cups flour
1/8 tsp salt

For the filling:
6 eggs
3 cups sugar
2 Tbsp grated lemon zest
1 cup lemon juice
1 cup flour
Powdered sugar, for dusting

Preheat oven to 350 degrees. Line a 9x13 pan with foil or parchment, and lightly spray with non-stick cooking spray.

Cream together the butter and sugar. Mix in the flour and salt until dough forms. Press the dough into the pan, building up 1/2-inch crust on all sides. Bake for 15-20 minutes or until lightly golden brown. Chill.

Whisk together all of the remaining ingredients (except the powdered sugar), and pour into the cooled crust. Bake for 30-35 minutes until filling is set. Let cool to room temperature or chill overnight.

Dust with powdered sugar before cutting and serving.

Never-Fail Cheesecake

For the crust:
1-½ cups graham cracker crumbs
5 Tbsp sugar
⅓ cup melted butter

For the filling:
3 (8-oz) packages cream cheese, softened
1-½ cups sugar
4 eggs, separated
1 Tbsp lemon juice
1 tsp vanilla

Preheat oven to 325ºF.

Combine crust ingredients and press against sides and bottom of a 9-inch springform pan. In a large mixing bowl, beat cream cheese with an electric mixer until light and fluffy. Add sugar, 4 egg yolks, lemon juice, and vanilla. Mix until well combined.

In another bowl, beat 4 egg whites until stiff and creamy. Fold egg whites into cream cheese mixture. Pour into crust in the springform pan. Bake for 35 minutes. Turn off the oven and leave the cheesecake in the oven for another hour with the door closed. Remove the cake from the oven and cool. Wrap the pan with plastic wrap and refrigerate overnight before serving. Top each slice with fresh fruit, if desired.

Ice Cream Sundae Bars

2 cups semisweet chocolate chips
1 (12-oz) can evaporated milk
1/2 tsp salt
1 (12-oz) package vanilla wafers, crushed
1/2 cup butter, melted
Half gallon ice cream (any flavor), softened

In a saucepan over medium heat, melt chocolate chips, evaporated milk, and salt. Cook and stir until thickened, about 25 minutes. Remove from heat and set aside. 

Combine wafer crumbs and butter; set aside 1 cup and press remaining crumbs into a greased 13"x9" pan. Chill for 10-15 minutes. Pour chocolate over crumbs. Freeze until firm, 10-15 minutes. Top with ice cream and sprinkle with reserved crumbs. Freeze at least 2 hours before serving.

Pots de Crème 

1-1/4 cups heavy cream
3/4 cup whole milk
5 egg yolks
1/2 tsp vanilla 
6 oz semisweet chocolate chips
1/4 tsp espresso powder, optional
1 pinch kosher salt
Whipped cream, for garnish

Combine the heavy cream and whole milk in a saucepan. Heat over medium heat, stirring occasionally, until the mixture just begins to simmer. Remove from heat immediately. In a medium bowl, whisk the egg yolks until smooth. Slowly drizzle half of the hot cream mixture into the yolks while constantly whisking to prevent curdling. Pour the tempered yolk mixture back into the saucepan and heat over medium-low heat until the custard slightly thickens, about 2 minutes. Remove from heat stir in the vanilla, chocolate chips, espresso powder (if using), and kosher salt. Allow the chocolate to sit and melt for about 1 minute, then whisk until the mixture is smooth and fully combined. Pour the custard through a fine-mesh strainer into a clean bowl, removing any clumps or bubbles. Divide the custard evenly among six 4-ounce ramekins. Cover the ramekins with plastic wrap and refrigerate for at least 2 hours, until set. Allow to sit at room temperature for 15 minutes before serving, then garnish with whipped cream.

Raspberry Lemonade Cookies

For the cookies:
1 cup butter, softened
1 cup sugar
2 eggs
1-1/2 tsp vanilla
3 cups flour
2 tsp baking powder
2 tsp cornstarch
sugar, for dipping

For the frosting:
1/2 cup butter, softened
3 cups powdered sugar
1-1/2 Tbsp milk
1-2 Tbsp lemonade mix powder
1/4 cup seedless raspberry jam

Preheat oven to 350 degrees and line a baking sheet with parchment paper. 

In a large mixing bowl, cream together the butter and sugar for the dough until light and fluffy. Scrape the sides, then add eggs and vanilla and beat until mixed. Scrape the sides again and add flour, baking powder, and cornstarch, and mix until thoroughly combined. Scoop out large spoonfuls of dough and arrange on prepared baking sheet, leaving several inches between each cookie. Dip a drinking glass in granulated sugar and press each scoop of dough into a disc. Bake for 9-11 minutes or until the centers of the cookies have puffed up and are no longer glossy. Cool on wire racks.

While cookies are cooling, cream the butter for the frosting until smooth. Slowly add in the powdered sugar, milk ,and lemonade mix, and mix until smooth and creamy. Scoop a generous amount onto each cooled cookie, top with 1/2 tsp of raspberry jam, then use the back of a spoon to spread the frosting and swirl in the jam. Refrigerate until ready to serve. 

Salted Caramel Apple Nachos

3 large Fuji or Honeycrisp apples, cored and thinly sliced
1/2 cup caramel sauce
1/4 cup chopped pecans or walnuts, toasted
2 Tbsp mini chocolate chips
1 tsp flaky sea salt

Arrange apple slices on a serving tray or platter. Warm caramel sauce briefly in microwave or in a tub of hot water, until pourable, then drizzle over apples. Sprinkle nuts and chocolate chips on top and finish with sea salt. Serve immediately. 

Pastry Pocket Meals from Around the World

Bread is a universal thing. Every culture has its own forms of flour-based pastry: naan from India, chapati from Kenya, baguettes from France, focaccia from Italy, pandesal from the Philippines, bao from China, arepas from South America, and on and on. In addition, many cultures use bread or pastry to wrap around other ingredients to form a meal in a pocket. Here is a collection of recipes for "pastry pocket meals" from all over the world! And if you're not a big pastry chef, don't despair - several of these recipes rely on pre-made pastry, such as tortillas, wonton wrappers, store-bought pizza dough or pitas, or frozen puff pastry. 

Pierogis (Poland)

[Note: This recipe makes about 32 pierogi cut with a 3-inch cutter; the recipe may be halved.]

4 cups flour (plus more for kneading)

2 eggs

2 tsp salt, divided

1/2 cup water

2 russet potatoes (about 1 lb), peeled and cubed

1 cup cottage cheese or farmer’s cheese

1/4 cup sour cream

Freshly ground black pepper to taste

4 Tbsp butter, for sauteing

In a large mixing bowl, whisk together the flour and 1 tsp salt. Make a well in the center and add the eggs and water. Mix until a soft dough forms, then knead on a floured board for about 5 minutes until smooth and elastic. Wrap in plastic wrap and let rest at room temperature for 30 minutes. (You can make the dough ahead and refrigerate immediately after wrapping for up to 24 hours. Allow to sit at room temperature for 30-45 minutes before using.) 

Boil the cubed potatoes in a pot of salted water until tender, about 15-20 minutes. Drain and let cool slightly, then mash until smooth. Transfer potatoes to a large bowl and add 1 tsp salt, farmer's cheese, sour cream, and pepper, stirring and folding until well combined. Taste and adjust seasoning as needed. Allow to cool completely. While the filling is cooling, roll out the dough on a floured surface until it’s about 1/8-inch thick. Cut out 3- to 4-inch circles using a biscuit cutter or thin-edged bowl. Place a teaspoon or so of the filling in the center of each circle. Fold in half and pinch the edges together tightly to seal in filling. Bring a large pot of salted water to a gentle boil. Add pierogis in batches, ensuring not to overcrowd the pot. Scoop up from bottom to prevent sticking. Once they float to the surface, cook for an additional 2-3 minutes. Remove with a slotted spoon and saute in butter until golden brown.

Serve the pierogis with a white sauce or top with caramelized onions, if desired. 

Spicy Beef and Cheese Empanadas (Mexico)

3-1/4 cups flour
3/4 cup butter
2 tsp salt, divided
3 eggs, divided
1/2 cup ice cold water
1-1/2 Tbsp apple cider (or white) vinegar
1 lb ground beef
1/2 onion, diced (can use frozen)
1/2 Tbsp olive oil
2 tsp minced garlic
2-3 chipotles in adobo (optional)
1 Tbsp adobo sauce (or tomato paste)
1-2 Tbsp chili powder
1/2 tsp cumin
freshly cracked black pepper, to taste
1 cup shredded cheese (Monterey Jack, mozzarella, or a blend)

In a large bowl, whisk 1-1/2 teaspoons of salt into the flour. Cut the butter into slices and add to flour. Use a pastry cutter or your fingers to blend the butter into the flour until it's an evenly crumbly texture. In a small bowl, combine 2 eggs, vinegar, and cold water.  Add to the flour and use a fork or rubber spatula to roughly combine, just enough to form a cohesive ball. Do not knead. Cover tightly with plastic wrap and chill in the refrigerator for at least two hours.

For the beef mixture, saute the onion in oil over medium-high heat for a few minutes. Add ground beef and cook until browned. Drain fat. Add minced garlic and saute briefly. Add chipotles (if using), adobo sauce or tomato paste, chili powder, cumin, 1/2 teaspoon salt, and black pepper to taste. Add a splash of water and let simmer over medium heat for a few minutes, stirring well. 

When ready to bake, divide the chilled dough into quarters and use a rolling pin dusted with flour to roll out one quarter at a time to a 1/4-inch thickness or less on a floured board. Use a large biscuit cutter or narrow-edged bowl to cut out 4-inch circles of dough. Fill each round with 1-2 tablespoons of the beef mixture and top with a generous pinch of shredded cheese. Lift both edges of the round and pinch edges together using your fingers. Lay flat and use the tips of a fork to completely seal the edges. In a small bowl, whisk the remaining egg with a splash of water and brush over the top of the empanadas. 

Bake at 400 degrees for 20-25 minutes or until golden brown. Let cool for a few minutes before serving.

Baked Samosas (India - see here for a more traditional fried recipe)

[Note: If you have a kitchen scale, weighing your ingredients will be the most accurate, but I've also given approximate volumes or amounts.]

500g (3/4 cup) flour
1 tsp salt
110 ml (1/2 cup) vegetable oil
140ml (generous 1/2 cup) warm water
500g potatoes (about 3 medium potatoes), peeled and cubed
2 Tbsp oil or ghee
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp turmeric
1 medium carrot, diced
1 white onion, diced
1 green chili, chopped
2 cloves of garlic, minced
2 tsp curry powder
50g (1/3 cup) peas
100 ml (scant 1/2 cup) water

In a large mixing bowl, combine the flour and salt with the oil, mixing to form a crumbly, breadcrumb-like mixture. Slowly add the warm water until a dough forms. It should stick together but not be overly wet. Cover the dough with a cloth and leave it to rest for 30 minutes.

Preheat the oven at this point to 355 degrees and line a baking tray with parchment paper. Par-boil the diced potatoes for 5-8 minutes until just fork tender, then drain and set aside.

In a pan, heat your oil with mustard seeds and cumin seeds until they start popping, then add onion, chili, and garlic and cook for 6-8 minutes until the onion has softened. Add curry, carrots, peas, potatoes, and a splash of water. As the mixture cooks and thickens, use a spatula or fork to mash about 1/4 to 1/3 of the potatoes. Remove from heat and allow to cool.

When the dough has rested, turn it out onto a lightly floured board and roll out to 0.5cm thick. Using a large cookie cutter or a small bowl, cut circles of dough and then cut each circle in half with a knife. Wet the straight edge of each half circle of dough with a little water, then fold the half circle in half so the straight edge meets, forming a cone shape. Add a tablespoon or two of filling, then wet the rounded edge and pinch to seal. Arrange on the prepared tray, evenly spaced. Brush with oil and bake for 20-25 minutes, or until golden brown. 

Serve with mint-coriander chutney, if desired. 

Gyoza (Japan)

52 wonton wrappers
1 lb ground turkey
1/2 cup green onions, chopped
2 cups cabbage, shredded
2 garlic cloves, pressed
1 Tbsp sesame oil
1 Tbsp soy sauce
1 tsp salt
1 tsp black pepper
1 tbsp oil (per batch)
1/4 cup water (per batch)

In a large bowl, combine the ground turkey with onions, cabbage, garlic, sesame oil, soy sauce, salt, and  pepper. Place an equal portion of filling into each wrapper. Brush the edges with water and pinch to seal tightly. Preheat an oiled skillet on medium-high heat. Place gyoza in the skillet and pan fry until golden brown, about 3 minutes. Add 1/4 cup water, cover with a lid, and let them steam for 3-4 minutes to cook the filling. Serve warm with your favorite sauce.

Steamed Pork Bao (China)

Dough:

3 cups flour
1 Tbsp yeast
3 Tbsp sugar
1 cup warm water
2 Tbsp vegetable oil
1/2 tsp salt

Filling:

1 lb ground pork
2 cups napa cabbage, finely chopped
3 green onions, minced
2 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp oyster sauce
2 tsp fresh ginger, grated
2 cloves garlic, minced
1 tsp sugar
1/2 tsp white pepper
1/4 tsp five-spice powder
2 Tbsp cornstarch
Salt to taste

In a small bowl, combine warm water, sugar, and yeast. Let stand for 5-10 minutes until foamy and active.

In a large mixing bowl, combine flour and salt. Pour in the yeast mixture and vegetable oil. Mix until a shaggy dough forms. Knead the dough on a floured surface for 10-12 minutes until smooth and elastic. Place in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 1-1.5 hours until doubled in size.

While the dough rises, prepare the filling. In a large bowl, combine all filling ingredients and mix thoroughly in one direction until slightly sticky and well combined.

Once the dough has risen, punch it down and divide it into 12 equal portions. Roll each portion into a ball. Flatten each ball into a 4-inch circle, keeping the edges thinner than the center. Place about 2 tablespoons of filling in the center of each circle. Pleat and pinch the edges together, twisting slightly to seal completely. Place each bun on a small square of parchment paper. Cover and let rest for 20-30 minutes.

Fill a steamer or wok with water and bring to a boil. Arrange buns in the steamer basket, leaving space between to expand. Steam over high heat for 15-18 minutes. Do not open the lid during steaming. Turn off heat and let buns rest in the closed steamer for 3 minutes before removing.

Serve hot with soy sauce, chili oil, or your favorite dipping sauce.

Calzone (Italy)

1 batch pizza dough, store-bought or homemade, about 2 lbs
1 cup pizza sauce, store-bought or homemade
2 cups mozzarella cheese shredded
½ cup Canadian bacon or ham, diced
½ cup pepperoni, sliced
½ cup sausage, cooked and crumbled
2 Tbsp butter, melted
½ tsp garlic powder
1 Tbsp fresh parsley, chopped

Preheat oven to 425 degrees. Spray a sheet pan with non-stick spray and set aside.

Divide the pizza dough into 4 pieces. Turn onto a lightly floured surface, shape into balls and then roll into ¼ inch thick ovals. Spoon pizza sauce onto one side of each oval. Top with cheese, Canadian bacon, pepperoni, and sausage. Fold dough in half; dampen seams with water and pinch together, then crimp edges all around. Transfer to prepared baking sheets.

In a small bowl combine butter, garlic powder and parsley. Brush the tops of the calzones with butter mixture. Using a sharp knife, slit the tops of the calzones in 2 or 3 spots to create steam vents. Bake 15-17 minutes or until the tops are golden brown. Remove from oven. Let cool 5 minutes before serving.

[Note: Feel free to use any combinations of sauce and fillings that you'd use on pizza: chicken and barbeque sauce, white sauce and shrimp, etc.]

Cornish Pasties (England)

350 g (2-1/2 cups) flour, plus extra for dusting
Pinch of salt
85 g (6 Tbsp) butter, cold, cubed
85 g (6 Tbsp) lard (or Crisco), cold
4-6 Tbsp ice-cold water
1 egg, beaten
350-400 g (3/4 lb) good quality beef skirt or chuck steak, trimmed of excess fat and sinew, and cut into bite-sized pieces
1 medium rutabaga, peeled and diced into bite-sized cubes
1 large onion, peeled and roughly chopped
1-2 Tbsp flour
1-½ teaspoons salt
¾ – 1 teaspoon freshly ground black pepper
25 g (scant 2 Tbsp) butter, cut into small pieces
A little beef stock or water

In a large, chilled mixing bowl, whisk together the 350g flour and pinch salt. Add the 85 g cold, cubed butter and 85 g cold, cubed lard or Crisco to the flour. Using your fingertips or a pastry blender, rub the fat into the flour until the mixture resembles coarse breadcrumbs. Gradually add the cold water, one tablespoon at a time, mixing after each addition. Add just enough water for the dough to come together into a firm, but not sticky, ball. Turn the dough out onto a very lightly floured surface and knead very gently, just to bring it together into a smooth ball. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.

In a large mixing bowl, combine diced vegetables and beef. Sprinkle with the 1-2 tablespoons of plain flour, the 1-½ teaspoons of salt, and the ¾ – 1 teaspoon of freshly ground black pepper and mix thoroughly. 

Preheat oven to 400 degrees. Line a baking tray with parchment paper. Lightly flour your work surface. Unwrap the chilled pastry and divide into 4 or 6 equal pieces. Roll out each piece into a circle approximately ⅛ inch thick and cut into a neat circle. Place a generous portion of filling onto one half of each pastry circle, leaving a ¾ inch border around the edge. Dot a few small pieces of the 25 g butter on top of the filling. Brush the pastry border with the beaten egg wash, then fold the empty half over the filling to create a D-shape. Press the edges together firmly to seal, and crimp the edge to ensure a tight seal.

Transfer the assembled pasty to the prepared baking tray. Repeat with the remaining pastry and filling. Once all pasties are assembled, brush the tops with the beaten egg and make a small slit or two in the top of each pasty to allow steam to escape. Bake for 20-25 minutes, or until just golden. Reduce the oven temperature to 360 degrees and continue to bake for another 25-35 minutes, until the pastry is deep golden brown and crisp. Let rest for at least 10-15 minutes before serving.

Breakfast Tortilla Pockets (England)

4 10-inch flour tortillas, sliced in half
14oz breakfast sausage meat
6 eggs, beaten
4 square slices of cheddar or American cheese, cut diagonally
2 Tbsp butter
Salt & pepper, to taste
drizzle of olive oil

Heat a drizzle of olive oil in a large non-stick pan over medium heat. Fry sausage until browned and cooked through. Set sausage aside and reduce heat to low. Melt the butter, then add the beaten eggs. Cook until large, soft curds form. 

Following the above diagram, lay out a tortilla half with the straight side to your left, then place a triangle of cheese with one side along the flat side and the perpendicular side just below the center of the tortilla. Cover the cheese with a spoonful of egg and one of sausage. Fold the tortilla up along the edge of the cheese, then fold at an angle to form a pocket shape. Tuck the top end of the tortilla inside the pocket. 

In batches, toast both sides of the pockets in a dry pan over medium heat until golden and crispy. 

Stuffed Mediterranean Flatbread with Spiced Lamb (Greece)

4 large flatbreads or naan
1 lb ground lamb
1 onion, finely chopped
2 cloves garlic, minced
1 tsp cumin
1 tsp coriander
1 tsp cinnamon
1/2 tsp cayenne pepper (optional)
1/4 cup fresh mint, chopped
1/4 cup plain yogurt
Salt and pepper, to taste
Olive oil for cooking

Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, cooking until soft. Add the ground lamb and break it apart with a spoon. Cook until browned. Stir in the cumin, coriander, cinnamon, cayenne pepper, salt, and pepper. Cook for an additional 5 minutes. Remove from heat and mix in the fresh mint and yogurt until well combined.

Preheat a separate skillet or grill over medium heat.

Spread the lamb mixture evenly over half of each flatbread, then fold the other half over to enclose the filling. Cook the stuffed flatbreads on the skillet for about 3-4 minutes on each side until golden and warmed through. Slice into quarters and serve with extra yogurt and fresh mint on the side.

Beef Areyas (Lebanon)

4 pita rounds, store-bought or homemade
1 lb ground beef
1 onion, finely chopped
1/4 cup fresh parsley, finely chopped
1 tsp cumin
1 tsp allspice
1 tsp paprika
Salt and pepper, to taste
Olive oil

In a large bowl, combine ground beef, onion, parsley, cumin, allspice, paprika, salt, and pepper. Mix until well combined. Slice each pita round in half to create pockets. Gently open each half and fill generously with the beef mixture, pressing it down slightly to ensure it’s packed well. Brush the outside of each stuffed pita half with olive oil. Preheat a grill or grill pan over medium-high heat. Place the stuffed pita halves on the grill and grill for about 4-6 minutes on each side, or until the bread is crispy and the filling is cooked through. Remove from heat and let cool for a minute before slicing into triangles. Serve warm.

Pain au Chocolat (France)

You knew I'd have to include a dessert recipe, right?

2 sheets frozen puff pastry, thawed according to package instructions
1 cup semisweet chocolate chips 
1 Tbsp powdered sugar

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

Lay one sheet of thawed puff pastry on a cutting board and cut into 6 rectangles approximately 3 inches by 5 inches. Scatter half of the chocolate chips over the pastry. Starting at the short end, roll up each triangle. Repeat with remaining pastry and chocolate chips. Arrange rolled pastry on the prepared baking sheet with the seam on the bottom. Bake for 20 minutes until golden brown and crispy. Transfer to a wire rack to cool completely. Sieve powdered sugar over pastries before serving.

Happy eating!