Heather Storm’s PEARfect Fall Cocktail

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Heather Storm's PEARfect Fall Cocktail

Heather Storm is the host of Velocity Channel’s Garage Squad, she is has also pioneered a niche market as Co-Founder  & CEO of Black LAB, a boutique, eco-friendly event and consulting company with elite clientele. Garage Squad airs at 10/9c on Velocity.

Add all ingredients to a shaker tin with ice and shake well.  Pour into chilled coup glass.  Garnish with anise stars.                                             

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Valerie Bertinelli’s Buttery Manhattan Cocktail

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Valerie Bertinelli's Buttery Manhattan Cocktail

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For the butter infused bourbon combine the bourbon and butter in a medium saucepan, and cook, stirring often, over medium just until the butter melts, about 3 minutes. Transfer the mixture to a freezer-safe container, and freeze until the butter has solidified, about 4 hours. Ingredient note: It is important to use unsalted butter here!  Remove the solid bourbon-infused butter, and refrigerate in an airtight container for up to 8 days to use for cooking.  Pour the bourbon through a fine wire-mesh strainer lined with a coffee filter into a large pitcher to remove any remaining particles of butter.  Return the butter-infused bourbon to its original bottle, and keep frozen for up to 1 month to use in cocktails.  To make the Manhattan cocktails Combine the Butter-Infused Bourbon, vermouth, and bitters in a cocktail shaker filled with ice. Cover with the lid, and shake vigorously until chilled, about 30 seconds.  Strain into a chilled glass. Serve straight up or on the rocks. Garnish with the orange slice and cherry.                                       

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Valerie Bertinelli’s Lemon Ice Box Cake

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Valerie Bertinelli's Lemon Ice Box Cake

From Valerie: "I’ll give you the top three reasons I repeatedly turn to this cake. I love lemon curd. I love vanilla wafers. And I love how easy this is to make. In my house, this is a summertime cake when it’s hot outside and I don’t want to turn on the oven. After all the ingredients have been combined, the cake is refrigerated instead of baked, and I like that as much as I do the lemony tang of the curd and the cream cheese. If you’re inclined, make your own lemon curd, but a store-bought jar is a perfect first option, as well as the kind of timesaver that makes this icebox cake super simple and satisfying. You can even whip this up a day or two ahead of time. Make it for a picnic, a potluck, or a chilled, refreshing treat for yourself."

Beat the cream cheese and sugar with an electric mixer at medium speed until blended and smooth, 1 to 2 minutes. Add the cream, lemon zest, and vanilla; beat at medium-high speed just until stiff peaks form.  Arrange half of the cookies in a single layer on the bottom of a 13-× 9-inch baking dish, fitting in as many as possible without overlapping.  Spoon half of the cream cheese mixture on top, and spread evenly with an offset spatula. Dollop 1/2 cup of the lemon curd by spoonfuls about 2 inches apart over the cream cheese mixture.  Use a butter knife to swirl the curd into the cream cheese mixture. Top with remaining cookies and remaining cream cheese mixture. Dollop and swirl remaining lemon curd over the cream mixture.  Cover with plastic wrap, and refrigerate until the cookies soften, about 3 hours.                                         

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Salmon Cucumber Bites

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Salmon Cucumber Bites

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Slice the cucumber into thin, but not too thin, slices.  Place on a serving tray.  Cut the salmon into pieces, and place on top of the cucumber.  Top each piece of salmon with a dollop of sour cream, a sprinkle of red onion, and a pinch of dill.                                           

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Pork Loin Roulade with Cracklin’ Crust and Chard-Comté Filling

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Pork Loin Roulade with Cracklin’ Crust and Chard-Comté Filling

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Preheat oven to 450°F. In a medium skillet over medium-high heat, combine butter and 3 tablespoons of the olive oil. When foaming subsides, add onion. Season generously with salt and pepper and sauté, stirring, just until onion begins to turn golden, 12 to 14 minutes.  Add garlic, ground fennel seed, nutmeg, and chili flakes. Cook, stirring, 4 minutes more.  Transfer to a large bowl and let cool slightly. Add bread cubes, Comté, parsley, chard, thyme, and lemon zest. Fold to combine and season to taste with additional salt and pepper.  Place pork, skin side up, on a work surface. With a sharp knife, score the skin in 1-inch intervals, parallel to the direction that you plan to roll, cutting half-way into the fat cap, and avoiding cutting into the flesh. (If you’re using a roast without the skin, skip the prior step.)  Generously season the pork on all sides with salt and pepper. Place pork flesh side up and spread stuffing in an even layer on butterflied portion. Roll tightly to enclose, and secure with butcher’s twine. Note: If pork is at room temperature, it will be easier to roll and will roast more evenly.  Place pork, skin side up, in a shallow roasting pan. Drizzle exterior with remaining 1 tablespoon olive oil, season with salt and pepper, and transfer to oven.  Roast until skin is blistered and golden, about 30 minutes. Rotate pan and reduce oven to 350°F. Continue roasting until internal temperature registers 130°F to 135°F on an instant-read thermometer, about 1 hour more; a skinless roast may take less time.  Let rest 15 minutes and garnish with additional thyme leaves and sea salt, if you like. Slice along the score marks and serve.                                   

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Creamy Mushroom Soup

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Creamy Mushroom Soup

This recipe is presented by my friends at FIesta Dinnerware!

Place onion, potato, parsnip, and stock in a large pot and bring to a boil.  Let it simmer until all the vegetables are tender.  While the soup cooks, heat the butter in a pan, and cook the mushrooms until golden.  Add 3/4 of the mushrooms to the soup; set the rest aside.  Using an immersion blender, pureé the soup until smooth.  Add cream, and season with salt and pepper.  I love to serve with a sprig of thyme and a glug of amazing olive oil!                                     

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Zesty Orange Pound Cake

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Zesty Orange Pound Cake

Preheat oven to 325°F.  To make the candied citrus and jalapeño, dissolve the sugar in water in a frying pan and bring to a boil over medium heat.  Add the thin slices of citrus and jalapeño to the pan and simmer for about 10–15 minutes.  Carefully remove the slices from the syrup, and allow to cool and harden on a wire rack for several hours to overnight.  For the cake, zest the orange and lime, shred a teaspoon of jalapeño, and set aside.  Cream the butter and sugar for about 5 minutes.  Add eggs one at a time, mixing in between.  Add vanilla, zests, and jalapeño, and mix.  Add flour, 1 cup at a time, mixing in between.  Finally, add the soda and mix well, scraping down the sides of the bowl.  Pour into a greased bundt pan, and bake about 1 hour until cake is solid and a toothpick comes out clean.  Remove from oven, and allow to cool for 10 minutes. Invert cake onto a plate, and allow to cool completely.  Garnish cake with candied orange and jalapeño and serve.                         

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