Apple Cinnamon Hot Toddy

By

-

August 3, 2025

A warm Apple Cinnamon Hot Toddy in a clear mug, garnished with an apple slice and a cinnamon stick, served with a slice of cake on a brown plate.

Someone’s grandmother would surely have seen this Apple Cinnamon Hot Toddy as medicinal, so think of it as a necessary step in warming up from a nice hike in the wintery woods. Try it with a slice of our Winter Stone Fruit Polenta Cake.

Is a Hot Toddy Good Medicine?

Up to a point, the answer is yes. The steamy heat of a toddy can soothe a sore throat, relax muscles, and open nasal passages. Honey has some mild antibacterial properties. It also coats the throat and helps reduce irritation. The lemon (and this recipe’s apple cider) offers up helpful vitamin C. In small amounts, whiskey can help relax you and send you off to sleep.

However, alcohol can dehydrate you. It can also potentially interact with other medications you might be taking. Honey and whiskey can load your system with sugars, which can interrupt sleep and make you feel unhealthy.

Perhaps the best practice here, as always, is moderation. While a hot toddy like this one can be a treat once in a while, warm herbal teas are probably better everyday choices.

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Apple Cinnamon Hot Toddy

Author: Justin Matase

Print Recipe

Description

Let this warm toddy soothe all your woes.

Ingredients

Scale

4 parts apple cider
1 part lemon juice
1 part honey
1 cinnamon stick
2 parts bourbon or whiskey

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Instructions

Heat the apple cider, lemon juice, honey and cinnamon stick on the stove and bring to a simmer for about 3 to 5 minutes until all ingredients are thoroughly combined.
Add bourbon and serve hot.

Mixology by Justin Matase
Photography by Dave Bryce
Plates by FD Ceramics.

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Pear Cider and Gin Bellini

By

Justin Matase

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August 3, 2025

0

A pair of pear cider and gin bellinis in sugar-rimmed glasses, garnished with blackberries and pear slices, on a textured placemat.

Crisp, bubbly, and just a little bit sassy, this Pear Cider and Gin Bellini is the perfect toast to fall. With the delicate sweetness of pear cider, the botanical notes of gin, and the celebratory sparkle of brut wine, it’s a drink that feels both refreshing and elegant. Finished with a sugared rim and fresh fruit garnish, it’s as beautiful in the glass as it is delightful to sip.

Pear Cider and Gin Bellini Recipe

This easy cocktail is ideal for autumn gatherings, from cozy brunches to festive holiday parties. The pear cider brings a seasonal twist to the classic Bellini cocktail, while the gin adds a subtle herbal depth that balances the sweetness. A touch of sugar on the rim makes every sip sparkle, and the garnish of pear and blackberry also adds a pop of color and flavor.

Whether you’re raising a glass to a special occasion or simply treating yourself to something a little fancy, the Pear Cider & Gin Bellini is a quick, crowd‑pleasing choice. It’s simple to make, easy to customize, and also guaranteed to bring a touch of elegance to any moment worth celebrating.

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The Five O’Clock: Pear Cider and Gin Bellini

Author: Justin Matase

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Description

Feeling like a toast? Have sip of something sassy like this crisp, fall-flavored Bellini.

Ingredients

Scale

4 oz brut / dry sparkling wine
1 oz gin
1 oz pear cider (or substitute apple cider)
Sugar (for rim of the glass)
Pear and blackberry for garnish

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Instructions

Rim flute with sugar, and combine ingredients, with the bubbles last, to lift up the effervescence of your cider and juniper in the gin.
Garnish with blackberry and a pear slice.

Recipe by Justin Matase
Styling by Keith Recker
Photography by Dave Bryce
Placemat by Kim Seybert
Oval dish by Revol

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Clove Old Fashioned

By

Justin Matase

-

August 3, 2025

0

A Clove Old Fashioned cocktail in a rocks glass, garnished with a candied orange peel and a cinnamon stick, with cloves, cinnamon, and oranges on a beaded placemat.

It’s five o’clock. In most parts of the United States, the winter sun went down quite a while ago, and you’re probably not gong anywhere. Perhaps it’s time to huddle with your loved one over a cocktail and some good conversation. This Clove Old Fashioned will give you a starting point: candied or fresh orange peel?

What Makes a Great Old Fashioned?

The classic Old Fashioned is, appropriately enough, a simple, old fashioned affair! Start with quality ingredients. A good bourbon or rye whiskey, around 90–100 proof, is the place to start. They both work well. Choose bourbon for its innate sweetness, or rye for its gentle spice.

Next, go for two or three dashes of classic aromatic bitters. If you’re feeling a little adventuresome, try orange or cardamon bitters.

Keep a firm hand on the amount of sugar! One quarter ounce of simple syrup or one sugar cube is generally enough. Try demerara cubes for a richer flavor.

Ice is key to a great Old Fashioned, as well. We love a single giant ice cube, but regular cubes are fine. Just avoid crushed ice.

Express the oils from a generous piece of orange peel over your glass before serving. It’s a must! Toss it into the drink and stir once. Add a top quality Luzardo cherry as the final touch.

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Clove Old Fashioned

Author: Justin Matase

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Description

Cloves add a sweet warmth to an Old Fashioned.

Ingredients

Scale

For the clove simple syrup:

10 cloves
1/2 cup of sugar
1/2 cup of water
Candied Orange Peel (optional)

For the clove old fashioned:

2 parts bourbon
1/2 part clove simple
1 part water
3 dashes of angostura bitters

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Instructions

For the clove simple syrup:

Bring ingredients to a rolling boil, let cook and remove cloves. Simple can be stored up to two weeks refrigerated.
To really step up the presentation on this cocktail, we used candied orange peel, which requires some forethought. If it’s a cold wintery night, and you just need a clove old fashioned, worry not, a regular orange rind will do.
If you do want to make your own candied orange peel, using a sharp paring knife, remove 1/2” wide strips of orange rind, avoiding the white pith s much as possible. Toss them in a sauce pan with 2 cups water and 2 cups sugar with a few crushed cardamon pods. Boil for 15 minutes.
Remove and let drain on a paper towel. When cool and relatively dry, place in a large sealable container with 3 cups white sugar. Seal the container. Shake until you’re sure the peels are coated with sugar and not stuck together. Let rest in a cool, dry place for at least a week. Shake every day if you can! When you remove for use, dust off some of the sugar…or leave it on!

For the clove old fashioned:

Mix ingredients together, serve on ice and garnish with candied or fresh orange peel: You decide.

Recipe by Justin Matase
Styling by Keith Recker
Photography by Dave Bryce
Placemat by Kim Seybert
Wooden plates by Crate and Barrel

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Cinnamon Spice Latte

By

Kylie Thomas

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August 3, 2025

0

Two mugs of cinnamon spice lattes on a wooden table next to a newspaper and a small bowl of coffee beans.

Everyone loves a warm latte on a crisp fall day. That’s what makes Starbucks’ Pumpkin Spice Latte so popular. Before you get on your bike or in your car to head to the nearest location… it turns out that they’re easier than you’d think to make at home!

Making a Coffee-Shop Latte at Home

The most important part of making your latte taste coffee-shop-worthy is making a flavored syrup. I did this one with cinnamon, maple, and vanilla, but the possibilities are endless. Once you’ve got that done, brew yourself some strong coffee, add your favorite milk (bonus points for frothed), and voila, a Cinnamon Spice Latte!

Expand your flavor options by making our homemade Pumpkin Spice, Apple Crisp, and Maple Brown Sugar latte syrups.

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Cinnamon Spice Latte

Author: Amy Price

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Description

Cinnamon, spice, and everything nice!

Ingredients

Scale

Cinnamon syrup
1 cup water
1/2 cup brown sugar
2 tbs maple syrup
1 tsp vanilla
1 tsp cinnamon
Coffee (strongly brewed or espresso)
Milk of choice

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Instructions

Combine the water, brown sugar, maple syrup, and cinnamon in a medium saucepan over high heat.
Whisk until all the sugar is dissolved and it comes to a boil.
Reduce heat to a simmer and let cook for 5-7 minutes, until it thickens slightly.
Remove from heat and stir in vanilla.
Pour into a jar and let cool.
Meanwhile, make your coffee (stronger brewed is best for a latte!).
Add 1-2 tsp to your coffee and stir.
Froth your milk with a frother or microwave and vigorously whisk, add to coffee.
Enjoy!

Story and Photography by Amy Price

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Apple Cinnamon Spice Granola

By

Kylie Thomas

-

August 3, 2025

0

A large white bowl filled with homemade apple cinnamon spice granola, placed on a beige napkin with a silver spoon on a wooden table.

I love the flavors of fall, but it can be a bit much to indulge in pies and pastries on the daily. That’s why I came up with this recipe for a healthier option that doesn’t skimp on any of my favourite fall flavors. With apples, pecans, cinnamon, and maple you can enjoy a delicious fall treat any day of the week!

Is Granola a Healthy Breakfast Choice?

Granola can be a healthy breakfast option. You just need to keep track of the ingredient list and limit your portion sizes.

Ingredients like oats and other whole grains are high in fiber, which helps your digestive system stay healthy. Nuts and seeds add heart-healthy fats and proteins, which are needed for steady energy supply throughout the day. They help you feel satisfied, as well. Dried fruits like raisins, cranberries, and apricots offer many benefits because they are rich in vitamins, minerals, and antioxidants. As long as you eat no more than half a cup, you’re on a great path with granola for breakfast!

Try to avoid granola that has more than 5 grams of added sugar per serving. Check the ingredients list! While you’re looking at added sugars, check out the calorie count per serving. If the granola has more than 300 calories per serving, you might want to find another option!

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Apple Cinnamon Spice Granola

Author: Amy Price

Print Recipe

Description

Start your morning with a taste of autumn.

Ingredients

Scale

4 cups rolled oats
3/4 cup pumpkin seeds (pepitas)
3/4 cup pecans or walnuts, roughly chopped
1/4 cup hemp hearts
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/2 cup melted coconut oil
1/4 cup maple syrup
1/4 cup apple sauce
1 tsp vanilla
1/2 tsp maple extract
1 egg white (optional but helps to make larger chunks!)
2/3 cup dried apple slices, chopped

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Instructions

Preheat over to 350 degrees and line a baking sheet with parchment paper or a silicone baking mat.
Mix together the oats, pumpkin seeds, pecans/walnuts, hemp hearts, salt, cinnamon, nutmeg and allspice.
Melt your coconut oil and mix together with maple syrup, apple sauce, vanilla, maple extract and egg white (if using) in a separate bowl).
Combine all ingredients, making sure to coat everything.
Spread out on the baking sheet and press everything down so that it’s compact.
Bake for 13 minutes, then add the chopped dried apple slices, give everything a stir and press down again.
Bake for 13-15 more minutes, until lightly browned. You can bake for a couple minutes more if you want it really crunchy but watch so that it doesn’t get over-baked.
Let cool fully on baking sheet before breaking into pieces.
Enjoy!

Story and Photography by Amy Price

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Green Tomato Chutney

By

ZAIN

-

August 1, 2025

0

Green Tomato Chutney served with dark bread and cheese.

We think Meatless Monday can be more than avoiding meat: It’s an adventure in its own right. Grab a loaf of dark bread. By a wonderful blue cheese like Stilton. Brew up this chutney, and pour yourself a beer. You’ll be in heaven.

What to Make with Your Green Tomato Chutney Recipe

Round out your Meatless Monday meal with other gorgeous dishes from TABLE Magazine contributor Rafael Vencio, a Pittsburgh-based chef and food stylist. Check out his other recipes for Roasted Root Vegetables, Wintertime Rice and Beans, and Wonton Noodle-Wrapped Prawn Lettuce Wrap. Each dish is thoughtfully and interestingly flavored!

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Green Tomato Chutney

Author: Rafe Vencio

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Description

A chutney that takes you into fall.

Ingredients

Scale

8 cups unripe cherry tomatoes
2 cups chopped apple (skin on)
2 cups chopped pear (skin on)
2 chopped yellow onions
1 chopped jalapeno (seeds and all….could go to 2 if you want)
3 cloves chopped garlic
½ cup raisins
2 cups white balsamic vinegar
1 cup sugar (could go to 1.5 cups)
2 tbsp salt
2 tbsp juniper berries (skip it if you don’t have them)
1 tsp nutmeg
1 tbsp celery seed
3 tbsp cumin seed
2 tbsp ground ginger
3 tbsp smoked paprika
2 tbsp grainy brown mustard

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Instructions

Simmer together until all is tender, stirring frequently to prevent scorching. Approximately 25 minutes. If you feel you need to add 1/4 cup water to help with the cooking, go ahead!
Let sit overnight and bring to bubble again for a few min.
Let cool. Put in jars and store in fridge.

Styling by Rafael Vencio
Photography by Dave Bryce
Flatware by Design Within Reach.

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Pierogies, Where to Get the Quintessential Pittsburgh Food

By

Kylie Thomas

-

August 1, 2025

0

five pierogis in a black iron skillet on a white table

Pittsburgh’s love affair with pierogies can be traced back to the city’s Eastern European heritage. No matter how many food trends come and go, these comforting dumplings continue to be a culinary staple in the Steel City. Just how popular are they? Local print shop Commonwealth Press sells a Pierogi Pillow and the Pittsburgh Pirates feature a Great Pittsburgh Pierogi Race during every home game, where humans dressed as various flavors of the popular dumplings compete in a 280-yard dash.

Our unofficial “favorite food” lives large in our imaginations and on our dinner plates, evidenced by the delicious hometown choices below. Some of which were even chosen by you!

Where to Get Pierogies in Pittsburgh

Apteka

4606 Penn Avenue

Try the Pierogi z Ziemniakami, boiled potato and cabbage pierogi, at this all-vegan Central- and Eastern European-focused restaurant. Or, Smazone Pierogies that are fried with zucchini, lentils, onion, cabbage, and tomato inside.

Butterjoint

208 N. Craig Street

For years, locals have enjoyed Butterjoint’s pierogies at celebrations or just for an everyday meal. We recommend the pierogies with kielbasa, featuring greens, caramelized onions, pickled beets, sauerkraut, and sour cream.

Church Brew Works

3525 Liberty Avenue

Pair your pierogi with a delicious draft beer in this former church-turned-brewery. Try their traditional potato- and cheese-filled dumplings or splurge on one of their newer creations, like a buffalo chicken pierogi sauté, tossed with beer-braised chicken and celery in a zesty buffalo cream sauce.

Pierogies Plus

342 Island Avenue

This beloved McKees Rocks takeout spot creates its pierogi dough and fillings from scratch every day. Grab a hot plate of one of their sample platters, featuring traditional pierogi and other Polish delicacies like haluski, or, if you’re planning a party, special-order a large cold order of more unique offerings, including a wide variety of dessert pierogi.

S&D Polish Deli

2204 Penn Avenue

Catering is key at this Strip District deli. They feature traditional Polish potato and cheddar pierogi that’s frozen by the dozen or, be the ultimate host with a full-size pan containing four dozen of the dumplings ready to be refrigerated and reheated at home.

Polska Laska

1100 N Canal St

Possibly the fan favorite on this list, Polska Laska was mentioned time and time again. Even owner, Olive Visco recommends her delicious variations on the classic pierogi with “no shame”. The menu is always changing for flavors like Buffalo Chicken, Sauerkraut and Mushroom, and even Roasted Carrot with sunflower seeds and herb pesto.

Gosia’s Pierogies

5803 PA-981

You may have seen Gosia’s Pierogies at the Market Square Farmers Market on Thursdays. This deaf-owned business supplies traditional cheddar pierogis that are also available in bulk. Order a bunch and freeze them for your next get together!

St. Vladimir’s in Arnold

1600 Kenneth Avenue

We’ve heard Ukrainian churches make the best pierogies in town, especially St. Vladimir’s. This church even won best pierogi in the 2024 PTL Pierogi Bracket earlier this year. They choose to boil their pierogies and top them in tons of butter and onions. Keep an eye on their social media (in the link above) for pop-up sales throughout the year.

Starlite Lounge

364 Freeport Rd

A feature on Guy Fieri’s Diners, Drive-Ins, and Dives, Starlite Lounge is a hidden Pittsburgh gem. To quote Instagram user @netsirksaah, “If you know, you really do know.” The bar even notes that their pierogies are like nothing you’ve ever tasted before. And they’re huge, to boot. Try their flavors of Potato and Cheese, Spinach and Feta, and Jalapeño and Cheddar. Or, pick up a Polish Platter with pierogies, kielbasa, haluski, and sauerkraut.

Forgotten Taste

11978 Route 19

There are many different ways to enjoy pierogies at Forgotten Taste. Try a platter of cheddar and potato with either hot sausage goulash, smoked polish kielbasa, stuffed peppers, green beans, or meatballs on top. Though if you’re craving only pierogies, they carry flavors like Cottage Cheese, Spinach & Ricotta, and even Roast Beef.

Cop Out Pierogies

350 Butler St

Over in Etna, Cop Out Pierogies is serving up the largest selection of hot and frozen pierogi flavors in the area. Dig into unique recipes like Chicken Marsala, Breakfast, and Pepperoni Pizza, or stick to the basics with Potato & Cheese, Sauerkraut, and Potato & Sauerkraut. They even make seasonal dessert pierogies to finish off your visit. Right now they’re cooking up Bavarian Cream, Mixed Berry Cheesecake, and Salted Caramel pierogies.

Dorothy 6 Blast Furnace Restaurant

224 East 8th Ave

This restaurant is an ode to the Dorothy Blast Furnace known as “Big Dorothy.” While Carrie Blast Furnace and Eliza went on to meet their fame, Dorothy was left in the dust and thus Dorothy 6 Blast Furnace Restaurant was born. Try their house specialty pierogies in either appetizer or entree form. Choose from cheddar, beer and bacon, or jalapeño flavors that come with a side of herb infused sour cream.

Pittsburgh Pierogi Truck

Various Locations

Whenever you’re craving your pierogi fix on-the-go, Pittsburgh Pierogi Truck is there for you. Touring all throughout Pittsburgh, this food truck focuses on pierogies and polish plates. Their ready-to-eat Potato and Cheese pierogies are perfect for a quick lunch alongside Stuffed Cabbage and Haluski. But, you can also grab their frozen pierogies to-go in more varieties such as Kraut and Mushroom, Sweet Cheese, Beef, and Cabbage.

Burghers Brewing

215 W New Castle St., 3601 Butler St., 319 E Carson St., and 400 Grant Ave

A smashburger joint has some of the city’s best pierogies? It seems too good to be true, but Burghers Brewing really does pump out some of the best food around. Their small plate pierogies come filled with potato and cheddar and are served with caramelized onions as well as sour cream. Choose to split them with the whole table or keep them all to yourself (we won’t judge).

Story by Lisa Cunningham and Kylie Thomas
Photography by Jeff Swensen
Styling by Nina Katz

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Tuna Poke

By

Jordan Snowden

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August 1, 2025

0

An above shot of a plate of a brightly color serving of Tuna Poke on a white speckled plate.

Life on the mountain is sweetest in the summer. Perched high in the Alleghenies, just southeast of Pittsburgh, Nemacolin’s landscape unfolds in waves of green—dense woods, sun-dappled meadows, and the occasional glimpse of sky or sparkling stream down in the valley. What do you do in a place like this? You grow. You cook. You eat. You savor…this tuna poke recipe.

Summer here means the triumphant return of raw, vibrant ingredients: herbs pulled fresh from the garden, citrus bright and bracing, and greens so tender they barely need dressing. It’s a season that invites simplicity: minimal intervention, maximum flavor.

The recipes that make up this tuna poke are an ode to that ethos. Lemongrass-infused rice, whipped avocado with a citrusy punch, and a bright, spicy soy dressing that elevates poke into something truly unforgettable. They’re dishes that let summer speak for itself—with bold flavors and clean, unfussy execution.

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Tuna Poke

Author: Kristin Butterworth
Yield: Serves 4

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Description

You grow. You cook. You eat. You savor.

Ingredients

Scale

Lemongrass Rice

400 g jasmine rice
1 ¾ cups water, cold
1 lemongrass stem, roughly chopped in larger pieces
3 kaffir lime leaves
1 piece fresh ginger, sliced

Whipped Avocado

2 avocados, halved and pitted
2 large garlic cloves, minced
1 tbsp cilantro, chopped
2 limes, juiced
½ tsp kosher salt

White Soy Dressing

1 jalapeño, small dice
1 red onion, small dice
2 tbsp cilantro, finely chopped
1 tsp red pepper flakes
1 lime, juiced
½ cup soy sauce
1 tbsp fish sauce
4 tbsp sugar
¼ cup rice wine vinegar

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Instructions

Lemongrass Rice

Combine rice, water, lemongrass, lime leaves, and ginger in a saucepan and bring to a boil over high heat. Reduce heat to low and cook, covered, for 10 to 12 minutes or until rice is tender.
Once the rice is cooked, place on a sheet tray and place in the cooler to stop the cooking process. Serve the rice chilled along with the poke.

Whipped Avocado

Place the avocado, garlic, cilantro and limejuice in the blender. Process until completely smooth and then season the mixture with salt and pepper according to taste.
Transfer to a serving dish and cover tightly, pressing plastic wrap against the surface of the sauce before covering with an airtight lid. (Kitchen tip: we often will blend 1 500 mg tablet of vitamin C to preserve the green color.)

White Soy Dressing

Combine all ingredients in a sealable container. Let everything sit overnight to extract flavor. When ready to use simply place on the tuna and allow to sit for 10 minutes before serving.

Story and Prop Styling by Keith Recker
Photography by Dave Bryce
Recipe and Food by Chef Kristin Butterworth

Scallop Carpaccio

By

Jordan Snowden

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August 1, 2025

0

To the right side of the photo sits Scallop Carpaccio dressed in Chilled Strawberry Vinaigrette on a white plate.

A summer standout: scallop carpaccio dressed in a strawberry vinaigrette and served ice-cold over a swirl of dry ice. The vinaigrette is made from strawberry tops, a clever way to make use of kitchen scraps while capturing the fruit’s floral, slightly tart essence. The combination of sweet, tender scallops and bright berry acidity is as refreshing as it is unexpected. Chilling the dish with dry ice keeps the scallops at their freshest. Plus, it creates a little tableside drama. (All of us cooking at home, though, can just rely on our refrigerators to keep things cool.) This scallop carpaccio recipe is a light, elegant way to savor the season.

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Scallop Carpaccio

Author: Kristin Butterworth
Yield: 1 Quart 1x

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Description

A light, elegant way to savor the season.

Ingredients

Scale

Toasted Pistachio

½ lb butter
1 qt pistachios
Salt, to taste

Strawberry Vinegar

1 qt white balsamic vinegar
½ cup unpasteurized honey
2 pt strawberries, chopped

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Instructions

Toasted Pistachio

In a large sauté pan, place the butter over medium heat and brown slightly. Once the butter is browned, add in the pistachios in and toss to coat. Season with salt and turn down heat to low. Allow to cook over low heat, stirring frequently for about 30 minutes or until fully toasted. Season once again with salt before removing from the pan and place on paper towels to cool and drain.
Once the pistachios are cool, chop in a robot coupe or by hand to desired size.

Strawberry Vinegar

Combine all ingredients – strawberry tops and all – in a container and let sit for 5 days before use. The vinegar should turn red and take on the floral and sweet characteristics of the strawberry. Depending on the season, you may need to add more honey to sweeten the vinegar further.

Story by Jordan Snowden
Prop Styling by Keith Recker
Photography by Dave Bryce
Recipe and Food by Chef Kristin Butterworth

Salmon Tartare and Salmon Grilled Cheese

By

Jordan Snowden

-

August 1, 2025

0

On a white plate to the left sits Salmon Tartare in the shape of a goldfish. To the right sits Salmon Grilled Cheese.

This goldfish-shaped salmon tartare makes waves…and not just because it’s adorable. Hidden inside its perfectly sculpted form is a zesty, citrusy avocado purée that balances the buttery richness of the salmon like a pro. The idea? You shouldn’t have to overthink your tartare; just dive in and enjoy a perfect bite, every time. Swimming alongside are dark seaweed goldfish crackers, a cheeky throwback to the snack that smiles back. And if you’re into nostalgic twists, don’t stop here. The salmon grilled cheese is another grown-up glow-up worth fishing for.

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Salmon Tartare

Author: Kristin Butterworth
Yield: Serves 4

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Description

You shouldn’t have to overthink your tartare.

Ingredients

Scale

Avocado Puree

2 avocados, halved and pitted
2 large cloves garlic, minced
2 limes, juiced
½ tsp kosher salt
1 tbsp cilantro, chopped

White Soy Dressing

1 jalapeño, seeded and roughly chopped
1 red onion, roughly chopped
2 tbsp cilantro, roughly chopped
1 tsp red pepper flakes
1 lime, juiced
½ cup soy sauce
1 tbsp fish sauce
4 tbsp sugar
¼ cup rice wine vinegar
½ cup Kewpie mayo

Goldfish Crackers

¼ cup AP Flour
2 tbsp sugar
1 ½ tsp salt
4 tbsp butter, softened
1 egg white
½ tsp squid ink (optional)
½ tsp sesame seeds (optional)

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Instructions

Avocado Puree

Place the avocado, garlic, cilantro, and limejuice in the blender. Process until completely smooth. Season with salt and pepper, according to taste.
Transfer to a serving dish and cover tightly, pressing plastic wrap against the surface of the sauce before covering with an airtight lid. (Kitchen tip: we often blend 1 500 mg tablet of vitamin C to preserve the green color)

White Soy Dressing

Combine all ingredients, with the exception of the mayonnaise, in a sealable container. Let everything sit overnight to extract flavor. When ready to use, strain out the ingredients from the liquid and whisk in the mayonnaise. Feel free to add more if you desire a thicker dressing.

Goldfish Crackers

Combine the flour, sugar, and salt in a bowl thoroughly. Once combined, add the egg white to the dry ingredients and mix with a whisk or by hand until completely incorporated and smooth. Then, add the softened butter and again mix until completely combined and very smooth. The mixture may look broken, don’t panic, it will be fine!
Once everything is together you can add a ½ teaspoon of squid ink for color or sesame seeds for texture, but that is optional.
Spread the mixture out evenly on a Silpat or sprayed parchment paper and bake at 350 degrees for 5 minutes. If you would like to cut the cracker into a particular shape, like a goldfish, do it immediately after removing from the oven as the cracker will crisp up very quickly.

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Smoked Salmon Grilled Cheese

Author: Kristin Butterworth
Yield: Serves 8

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Ingredients

Scale

Cold-Smoked Salmon

2 to 3 lb fresh salmon
1 ½ cups kosher salt
2 tbsp horseradish
1 ½ cups brown sugar

Sourdough Bread

1 cup sourdough starter
1 ½ cups lukewarm water
1 to 2 tsp instant yeast
2 ½ tsp salt
5 cups AP flour

Pickled Onions

½ cup apple cider vinegar
1 tbsp sugar
1 ½ tsp kosher salt
1 cup water
1 red onion, thinly sliced

Horseradish Vinaigrette

1 tbsp horseradish
1 garlic clove, small dice
½ shallow, small dice
1 tsp honey
2 tbsp white balsamic vinegar
1 tsp Dijon mustard
¼ cup salad oil
Salt and pepper, to taste

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Instructions

Cold-Smoked Salmon

Run your fingers over the flesh side of the salmon fillets, feeling for the sharp ends of pin bones. Pull out any you find with fish tweezers.
To make the cure, combine the salt, horseradish and brown sugar in a mixing bowl and mix with your fingers.
Spread 1/3 of the cure over the bottom of a shallow dish or sheet tray just large enough to hold the fish. Lay the salmon fillets on top of the cure. (The cure should extend ½-inch beyond the edges of the fish on each side.) Spread the remaining cure on top so it covers the fish completely.
Cover the pan with plastic wrap and cure the fish in the refrigerator for 24 to 48 hours.
Gently rinse the cure off the salmon under cold running water. Place the salmon in a large bowl with cold water to cover by 3 inches. Soak for 30 minutes then drain well.
Blot the salmon dry on both sides with paper towels. Arrange it skin-side down on a wire rack over a sheet pan. Let the salmon dry, uncovered, in the refrigerator until it feels tacky, about 4 hours or overnight. It is very important that the salmon be very dry before smoking.
Set up your smoker for cold smoking following the manufacturer’s instructions. Cold-smoke the salmon until the exterior is bronzed with smoke and the salmon feels semi-firm and leathery, about 12 hours.

Sourdough Bread

Mix everything together and then knead it to make a soft, smooth dough. It may be soft and slightly sticky, but you should be able to round it into a ball.
Allow the dough to rise in a lightly greased bowl or covered container until it has doubled in size, approximately 90 minutes. Once it has doubled, divide the dough into 2 pieces.
At this point shape the dough into oval loaves and place them on lightly greased, parchment-lined baking sheets. Again, let them rise until puffy, about an hour, score whatever design you’d like on the top – typically we just do two evenly spaced lines and then place in a preheated 425-degree oven.
Bake the bread for 25 to 30 minutes, until it is golden brown and the internal temperature is 200 degrees. Remove the bread from the oven and cool on a rack.
The bread will last at room temperature up to 5 days.

Pickled Onions

Whisk together first 3 ingredients and water in a small bowl until sugar and salt dissolve. Place onion in the small, sealable container and pour vinegar mixture over and let sit refrigerated overnight.

Horseradish Vinaigrette

In a blender, combine all the ingredients and blend until completely smooth and emulsified. Season to taste with salt and pepper.

Story by Jordan Snowden
Prop Styling by Keith Recker
Photography by Dave Bryce
Recipe and Food by Chef Kristin Butterworth

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