Fiery Sunshine

Stir together 1.5 ounces clementine juice, 1.5 ounces Fireball, and 1/4 cup ginger beer.

Transfer to a glass garnished with clementine sugar and a giant ice cube or two.

To make clementine sugar:

Peel clementines. To dehydrate them, you have a couple of options. You can either let them sit out for a couple of days, or you can dehydrate in a 200 degree oven for about 25 minutes (or until peel becomes dry and firm). When cooled, use a coffee grinder or small blender to pulverize the dry peels. Stir together with turbinado sugar. Use to garnish drinks, top shortbread cookies while still warm, or mixed into pancake batter.

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‘scotcheroos

In a large pot over medium heat, combine 1 cup of light corn syrup, 1 cup of granulated sugar and 1 cup creamy peanut butter. Remove from heat and mix in 2 teaspoons vanilla extract and 6 cups Rice Krispies. Stir to combine. When thoroughly combined, spread into a parchment paper lined 13 x 9 pan.

While the Rice Krispies mixture begins to cool, melt 1 cup semi-sweet chocolate chips and 1 1/2 cups butterscotch chips in a microwave safe dish. Start with 20 second bursts in the mircowave, and stir with a fork between heatings. When the mixture is smooth and warmed throughout, pour over and spread atop the cereal mixture.

Allow to cool approximately 35 minutes and either serve warm, or chill in the fridge to make it easier to cut and portion.

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Bottled Sunshine

Lemon curd goes well with lavender shortbread cookies and is a good way to use up a dozen lemons when life hands you a barrel full.

Zest and juice about 12 small-medium lemons. You’re looking for 1/2 cup of lemon juice and I like to use however much zest accompanies that much juice. It should go without saying, but you’ll want to wash your lemons before you zest them.

In a sturdy pan over medium heat, combine the 1/2 cup lemon juice, zest, 1/2 cup sugar and 3 eggs. Whisk constantly until mixed thoroughly. Add 6 tablespoons unsalted butter. Continue whisking and cooking the lemon curd until it’s thick enough to coat the back of a spoon.

Transfer to a storage container of your choice. Let cool. Eat over cookies, on toast, or with a spoon, I won’t tell anyone.

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German Dumplings

It took me far too long to figure out how to spell fleisch knoephla. I’d only ever heard the words so I didn’t entirely know what to search for.

For the dough:

Mix together 2 cups of flour, 2 eggs, a pinch of kosher salt, and 1/4 cup of water. Wrap tightly and refrigerate for about an hour.

For the filling:

Caramelize one large diced yellow onion: cook over low-medium heat with approximately 2 tablespoons of olive oil for about 15 minutes. Add 1 teaspoon of white sugar and continue cooking until the onions take on a more more golden color. Remove from heat and let cool. Sprinkle lightly with a couple pinches of kosher salt.

Mix together 1 pound of ground beef, the cooled caramelized onions, 1 teaspoon ground white pepper, 1 teaspoon fresh ground black pepper, 1 tablespoon ground brown mustard seeds and 2 teaspoons kosher salt. Use your hands. You want the heat of your hands to help mix everything together.

For the croutons:

Cube sourdough bread to make about a cup of croutons and toss lightly in two teaspoons of olive oil. Place onto a baking sheet and bake in a 350 degree oven until lightly browned.

Roll out the dough as thin as you can. Cut into squares and fill with beef mixture, folding to make a triangle and crimping along the edges with a fork.

If you end up with extra filling (I do), brown the beef mixture and use as the base for the rest of your food.

Cooking in batches, drop into boiling salted water. Cook about 8 minutes. Remove with a slotted spoon. Serve with croutons sprinkled over the top.

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