• Cocoa powder, for rimming
• 2 parts chocolate liqueur, plus more for rimming
• 1 part vodka
• 1 part half-and-half
Add a few tablespoons chocolate liqueur to a small rimmed plate. Add a few tablespoons cocoa powder to another small plate and whisk briefly to break up the lumps. Dip the rim of a martini glass into the liqueur then into the cocoa. Set aside.
Add the chocolate liqueur, vodka, and half-and-half to a cocktail shaker filled with ice and shake for a good 20 seconds. Pour into rimmed martini glass.
• Champagne flutes
• 1 (750 ml) bottle prosecco
• 1 quart blood orange juice, or 15 blood oranges, juiced
Place the flutes in the freezer. Chill the prosecco on ice for 30 minutes.
Open the prosecco and let it stand at room temperature for 5 minutes. Pour 2 ounces of blood orange juice into each glass. Fill to within 1/2-inch of the top of the glass with prosecco and serve.
• Vegetable oil, for frying
• 3 3/4 cups all-purpose flour
• 1 1/4 cups sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1 teaspoon salt
• 2 large eggs, lightly beaten
• 1 egg yolk
• 1/3 cup buttermilk
• 3/4 cup canned pumpkin puree
• 3 tablespoons melted salted butter
• 1/2 teaspoon almond extract
• Cinnamon sugar
• Maple Syrup Glaze, recipe follows
Preheat oil in a large Dutch oven to 375 degrees F.
Whisk dry ingredients together in a large bowl.
Whisk eggs, yolk, buttermilk, pumpkin puree, melted butter and almond extract together in another large bowl until smooth. Add the wet ingredients to the dry and thoroughly mix together using a wooden spoon. The dough will be very sticky.
Dust your countertop and hands with flour. Using your hands pat out dough to 1/2-inch thickness. Dip a 3-inch round cutter in flour and cut out donuts. Cut out center of donuts with 3/4-inch cutter. Gather scraps and re-roll. Continue cutting out donuts.
Fry donuts, in hot oil, until golden brown and crisp, approximately 1 minute per side. Drain on wire rack over sheet tray to cool.
Once cool, dust with cinnamon sugar, if desired, or dip tops of the donuts into the Maple Syrup Glaze. Also, a butter knife can be used to spread on the glaze.
Maple Syrup Glaze
• 3 cups confectioners' sugar
• 1/4 teaspoon maple extract
• 1/2 cup milk
In a small bowl, combine confectioners' sugar, maple extract and milk; stir well. Add additional milk, if needed, to reach desired consistency. Drizzle over donuts.
• 3 eggs
• 1/4 cup sugar
• 1 cup light corn syrup
• 1 teaspoon vanilla extract
• 1 (8-ounce) package cream cheese, room temperature
• 1/3 cup sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 egg
• 1 un-baked deep-dish (9-inch) pie shell
• 1 1/4 cups chopped pecans
Preheat oven to 350 degrees F.
Combine all topping ingredients in a medium bowl. Set aside.
In a medium bowl, mix cream cheese, sugar, salt, vanilla, and egg until combined. Pour into pie shell. Top with chopped pecans. Pour topping over pecans. Bake for 45 minutes. Serve warm or at room temperature.
• 3 1/2 pounds whole cut-up chicken
• 2 (5-ounce) packets chicken fry coating (recommended: Dixie Fry)
• 2 tablespoons salt-free chicken seasoning, divided (recommended: McCormick Grill Mates)
• Canola oil, for frying
• 2 (12-ounce) jars roasted chicken gravy (recommended: Franco American)
• 1 teaspoon crushed garlic
Cut away excess skin and fat from chicken pieces. Rinse with cold water and set aside; do not pat dry.
In a shallow bowl, stir together fry coating and 1 tablespoon chicken seasoning. Dredge chicken pieces in coating mixture; set aside.
In a large straight-sided pan, heat 1/2-inch oil over medium-high heat. Oil is ready for frying when a drop of water splatters when dropped in.
Fry coated chicken until golden brown, about 8 minutes per side. Remove chicken from pan and drain oil.
In a medium bowl, stir together gravy, remaining chicken seasoning, and crushed garlic; set aside.
Return chicken to pan over medium heat. Cover with gravy. Bring to a boil. Reduce heat, cover and simmer for 10 to 20 minutes or until completely done (no pink near the bone).
• 1 cup all-purpose flour
• 1 1/2 tablespoons California chili powder
• 1 tablespoon gray salt
• 1 teaspoon freshly ground pepper
• 2 blood oranges, peeled and sectioned, pith removed
• 2 tangelos, peeled and sectioned, pith removed
• 2 grapefruit, peeled and sectioned, pith removed
• Salt and pepper
• Extra-virgin olive oil
• 2 pounds (16 to 20 count shrimp) 4 per person, peeled but with the tail on
• 6 large cloves garlic, thinly sliced
• 2 serrano or jalapeno peppers, thinly sliced
• 1 1/2 cups basil leaves, stemmed and cleaned
• 1 tablespoon orange, julienned
• 1 bunch basil, cleaned
• 3 cups pre-washed spinach, stems removed
Mix the flour mixture for shrimp:
Combine the ingredients and set aside in container. This step can be done the day before dinner.
Peel and cut the citrus fruit into sections over a plate. Drain the juice from the plate into a bowl. Season liberally with gray salt and black pepper. Whisk in olive oil to form a vinaigrette (it should be in proportion, about 2 parts juice to 1 part olive oil).
Season citrus sections with salt and pepper. Drizzle a little of the vinaigrette on them to marinate and put them on a platter.
Have your fishmonger peel the prawns but leave the tails on for handles. Season liberally with salt and pepper. Preheat a saute pan on high. Dredge the shrimp in the flour mixture. This will give them a nice crust and allow them to stay crispy and fresh at room temperature. Add olive oil to the pan and put in 1 layer of shrimp. You want them to caramelize, so don't toss or move them. Add a little more oil if the flour absorbs what's in the pan. After about 3 minutes, turn over the prawns. Let it caramelize, toss and turn out onto a cookie sheet. Add about 1/4 cup more olive oil to the already hot saute pan. Drain pan juices from the cookie sheet into the saute pan. Add sliced garlic and let it get light brown. Add chiles and let them get soft. Add the basil and stand back - there's a lot of water in basil and it will pop. Let it get crispy, less than a minute. While this is happening, arrange prawns over the citrus salad. Add the orange zest to the basil/garlic/chile mixture in the saute pan. Season with salt and pepper, then spoon basil/garlic/chile mixture over the prawns.
Toss the spinach with the citrus vinaigrette and mound on top of the prawns. Serve.
• 2 teaspoons canola oil
• 1/4 cup minced shallot
• 1 teaspoon minced serrano pepper
• 1 cup blood orange juice, fresh if possible
• 1/2 cup agave syrup, preferably amber
• 1 (12-ounce) package fresh cranberries
• 1 tablespoon minced chipotle pepper
• 1 teaspoon adobo sauce
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
In a large saucepan, add the oil and saute the shallot and serrano pepper over medium-high heat for 3 to 4 minutes.
Add in the blood orange juice, agave syrup, cranberries, chipotle, adobo, cinnamon, and salt. Reduce the heat and simmer until mixture is thick, 20 to 25 minutes, stirring occasionally.
Set aside to thicken, thanks to the pectin in the cranberries.
Guy's Tip: If available, try to purchase 1 fresh blood orange and add this to the cranberries. Segment, add the orange flesh to the pot, and squeeze in any remaining juices from the blood orange membrane.
Cook's Note: To segment an orange, remove the top and bottom from the orange over a small bowl (to catch the juices). Peel the orange with a small sharp knife, carefully removing all of the pith.
Carefully slice between the segments, down each side, and allow to fall into the bowl as you proceed.