Not exact matches
for the cake: 3 overripe bananas, mashed 3/4 cup granulated sugar 1/2 C light brown sugar 1/2 C vegetable
oil 2 eggs, at room temp 1/2 C sour cream or full fat Greek yogurt 1 tsp vanilla extract 2 C all - purpose flour 1 tsp baking soda 1/2 tsp
kosher salt for the cream cheese frosting: 6 oz cream cheese, at room temperature 6 Tbsp unsalted
butter, at room temperature 2 1/2 C sifted confectioners» sugar Preheat oven to 350 degrees.
Here's my revamp: 2 tbsp unsalted
butter, cubed, at room temperature 1 tsp bacon fat 2 tbsp sugar 1 1/2 tsp
kosher salt - 3 eggs - 1/2 cup canola
oil 3 tbsp maple syrup 1 cup buttermilk - 3/4 cup all - purpose flour 3/4 cup cornmeal 1/4 cup rye flour 1 1/2 tbsp baking powder - 1/2 cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4 cup fresh chives and / or parsley, finely chopped - 1/4 cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 ° with rack near top.
1/4 cup creamy almond
butter 1/4 cup maple syrup 1/4 cup coconut
oil, melted 1 teaspoon pure vanilla extract 2 tablespoons light brown sugar, packed 1/4 teaspoon ground cinnamon 1/2 teaspoon
Kosher or sea salt 2 1/2 cups old - fashioned oats 1 1/2 cups unsweetened flaked coconut 1 cup roughly - chopped raw almonds 4 ounces bittersweet chocolate, finely chopped
1 pound fettucine 2 tablespoons
kosher salt 3 tablespoons unsalted
butter 1 pint Brussels sprouts 1/2 cup pecans, coarsely chopped 4 slices prosciutto or Serrano ham Freshly ground black pepper White truffle
oil, for garnish (optional)
4 tablespoons
butter 1 tablespoon olive
oil 2-1/2 pounds yellow onions, halved lengthwise and sliced 1 / 4 - inch thick 1 tablespoon granulated sugar 1 tablespoon all - purpose flour 1/2 cup dry red wine 4 cups beef stock 1 bay leaf 1 tablespoon fresh thyme 1/2 teaspoon
kosher salt 1/4 teaspoon black pepper 1 demi baguette, sliced 10 ounces Gruyere, grated
4 parsnips, peeled, ends trimmed, and cut into 1/2» thick slices Unsweetened soy milk 1 tablespoon olive
oil 1 small onion, peeled, and diced 2 medium - large cloves garlic, thinly sliced 1 tablespoon vegan
butter 1 tablespoon vegan sour cream Zest of one lemon Coarse sea or
kosher salt to taste White pepper to taste Optional garlic salt or powder to taste Optional onion powder to taste Optional Garnish: parsley and additional lemon zest
ingredients: for the cakes: 55 grams (4 tablespoons)
butter, melted 56 grams (4 tablespoons, 60 mL)
oil 267 grams (1 1/3 cups) granulated sugar 2 tablespoons molasses 244 grams (1 cup) pumpkin purée 1 1/2 teaspoons cinnamon 1/2 teaspoon ginger 1/4 teaspoon cloves 3/4 teaspoon
kosher salt 2 eggs 200 grams (1 2/3 cup) AP flour 1 1/2 teaspoons baking powder
1 medium cauliflower (about 2 pounds) 1/4 c extra virgin olive
oil 1 medium white onion, cut into 1/4 - inch dice 3 garlic cloves, smashed and peeled Maldon or other flaky sea salt 1 1/2 to 2 tsp hot red pepper flakes 6 Tbsp unsalted
butter, cut into 6 pieces
Kosher salt 1 pound pennette 3/4 c freshly grated Parmigiano - Reggiano, plus extra for serving 1/2 c coarse fresh bread crumbs, fried in olive
oil until golden brown 1 1/2 tsp minced fresh rosemary
for the filling: 120 grams (1/2 cup) cream of coconut 100 grams (1/2 cup) granulated sugar 100 grams (1/2 cup) brown sugar heaping 1/2 teaspoon
kosher salt 3 eggs 2 egg yolks 30 grams (2 tablespoons) coconut
oil 85 grams (6 tablespoons)
butter 2 tablespoons desiccated coconut 1 tablespoon cornmeal scant cup (approximately 225 mL, or 7/8 cup) buttermilk, well - shaken
Frittata: 1 tablespoon of Cabot Unsalted
Butter 1 tablespoon olive
oil 3 cups seasonal vegetables such as summer squash, zucchini and tomatoes or asparagus, mushrooms and spring onions, chopped 1 teaspoon
kosher salt, divided 2 tablespoons water 6 whole eggs plus 2 egg whites 1/4 teaspoon freshly ground black pepper
1 1/2 pounds ground pork 1/4 cup dry white or red wine 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon ground sage 2 teaspoons coarsely ground black pepper 1 1/2 teaspoons
kosher salt 2 tablespoons extra-virgin olive
oil (EVOO) 2 cups whole almonds 4 large free - range organic eggs 1 1/2 cups half - and - half 1 teaspoon vanilla extract 1 teaspoon almond extract Freshly grated nutmeg 2 cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality Italian or white bread 3 to 4 tablespoons
butter, melted Warm honey, for drizzling Fresh berries of any type, for garnish A splash of Amaretto
1 cup brown sugar, packed 1/2 cup coconut
oil * (or
butter for non-vegan) 2 eggs 1 tsp vanilla 3 ripe bananas, mashed (or thawed frozen bananas) 1 1/4 cup emmer flour 1/2 tsp
kosher or sea salt 1 tsp baking soda 1 cup roasted pecans, roughly chopped (roast for 6 - 7 minutes at 325 degrees)
ingredients: for the cake: 55 grams (1/4 cup, 2 ounces)
butter, soft 50 grams (1/4 cup) neutral
oil 135 grams (1/2 cup plus 2 tablespoons) sugar 85 grams (1/4 cup plus 2 tablespoons) brown sugar 1/4 teaspoon
kosher salt 2 eggs 1 teaspoon vanilla extract 1 teaspoon cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 220 grams (7 1/2 ounces, 3/4 cup plus 2 tablespoons) pumpkin purée 30 grams (2 tablespoons) milk 195 grams (1 1/4 cup plus 2 tablespoons) flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder
ingredients: 60 grams (2 ounces, 1/4 cup)
butter 50 grams (1/4 cup) packed brown sugar 50 grams (1/4 cup) granulated sugar 1 egg 30 grams (2 tablespoons) neutral
oil 75 grams (1/2 cup plus 2 tablespoons) flour 1/2 teaspoon baking powder 1/8 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon ground ginger pinch ground cloves 1/2 teaspoon
kosher salt 1 - 2 medium sized carrots, shredded (about 1 cup)
4 - 6 tenderloin medallions about 1 1/2 inches thick
kosher salt 2 tablespoons coarsely ground black pepper 1 tablespoon
butter 1 teaspoon olive
oil 1/3 cup cognac 1 cup heavy cream Evenly salt the medallions and roll in black pepper.
-LSB-...]
Oil Mayonnaise from
Butter Believer Homemade Tartar Sauce from It's A Love / Love Thing One Ingredient Blueberry Jam from Real Food
Kosher Real Food Apricot Jam from The Healthy Honeys Raspberry Chia Jam from The Natural Nurturer The -LSB-...]
butter, cake, carrot, carrot cake, cheese, cinnamon, cream, cream cheese, raisins, salt, vanilla extract, walnuts,
kosher,
oil, carrots, flour, eggs, sugar, sour cream, canola
oil,
kosher salt, baking soda, vanilla, pecans, baking, soda, nuts, canola, frosting
Cake: 2 2/3 cup all - purpose flour 1/3 cup cornstarch 2 cups granulated sugar 1 tablespoon baking powder 1/2 teaspoon
Kosher or sea salt 3/4 cup (1 1/2 sticks) unsalted
butter, melted and cooled slightly 1/4 cup neutral - flavored
oil (I like canola) 2 teaspoons pure vanilla extract 1/4 teaspoon almond extract (optional) 1 1/2 cups milk (not skim or fat - free) 1/2 cup full - fat sour cream 4 large egg whites, room temperature
Recipe by Check full recipe at Ingredients: black pepper,
butter, cherry, chicken, chicken stock, cloves, garlic, parsley, pasta, salt, olive
oil, onions, pepper sauce,
kosher,...
2 cups all purpose flour 3/4 cup granulated sugar 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon
Kosher or sea salt 12 ounces fresh or frozen (not thawed) blueberries 1 cup buttermilk 1 large egg + 1 large egg yolk, room temperature 1 teaspoon pure vanilla extract 2 tablespoons neutral - flavored
oil (I used canola) 2 tablespoons unsalted
butter, melted 2 tablespoon coarse sugar (like turbinado), for sprinkling
12 ounces Gulf Coast Blue Crab meat 3 1/2 cups corn kernels cut from about 6 medium ears of corn 2 tablespoons unsalted
butter or olive
oil 1 1/2 cups onion, chopped 2 cloves garlic, minced 1 jalapeno pepper small, seeded and minced 5 cups low - sodium vegetable broth or chicken broth 1/4 teaspoon chili powder 1 lime, zest half and squeeze the whole lime for juice 1/2 cup cilantro, chopped 2 cups crispy corn tortilla strips TT
kosher salt TT pepper, freshly ground
ingredients SPAGHETTI POMODORO 1/4 cup olive
oil (plus additional, to garnish) 1 small onion (peeled, finely diced) 2 cloves garlic (peeled, minced) 1/4 teaspoon chili flakes (optional) 1 (28 - ounce) can whole peeled tomatoes (hand crushed) bundle fresh oregano 1 pound spaghetti 2 tablespoons unsalted
butter (softened) 1/4 cup whole basil leaves (to garnish) parmesan (to serve)
Kosher salt and freshly ground pepper (to taste) butcher's twine
ingredients TIROPITA 16 ounces whole milk ricotta 8 ounces cream cheese (softened) 3/4 cup parmesan (freshly grated) 3/4 cup Greek feta (crumbled) 1 tablespoon olive
oil 2 tablespoons fresh dill (finely chopped) 1/2 teaspoon
Kosher salt 1 teaspoon freshly ground pepper 1 package phyllo dough (thawed) 1 stick unsalted
butter (melted)
3 pounds ripe plum tomatoes, cut in half lengthwise 1/4 cup plus 2 tablespoons good olive
oil 1 tablespoon
kosher salt 1 1/2 teaspoons freshly ground black pepper 2 cups chopped yellow onions (2 onions) 6 garlic cloves, minced 2 tablespoons unsalted
butter 1/4 teaspoon crushed red pepper flakes 1 (28 - ounce) canned plum tomatoes, with their juice 4 cups fresh basil leaves, packed (chopped will be less stringy in the end) 1 teaspoon fresh thyme leaves 1 quart chicken stock or water
ingredients ROASTED GARLIC: 1 head garlic (halved widthwise) 1 tablespoon olive
oil ROASTED BROCCOLI: 3 cups broccoli florets cooking spray BECHAMEL: 1 tablespoon unsalted
butter 3 tablespoons all - purpose flour 2 cups low fat milk (divided) 1/2 cup nonfat Greek yogurt 1/2 cup cheddar cheese (shredded, divided) 1 teaspoon mustard powder 1/2 teaspoon paprika OATMEAL BAKE: cooking spray (to grease) 1 teaspoon roasted garlic (recipe above) steamed broccoli (recipe above) 2 cups Quaker Oats 1 recipe bechamel sauce (recipe above)
Kosher salt and freshly ground black pepper (to taste)
ingredients PB&J CEREAL FRENCH TOAST 1/2 cup peanut
butter 1/2 cup strawberry jam 8 slices brioche 2 large eggs 2 tablespoons milk (preferably whole) 1/2 teaspoon ground cinnamon 1/4 teaspoon nutmeg
Kosher salt (to taste) 3 cups sweetened corn flakes (crushed) 4 tablespoons unsalted
butter or coconut
oil
ingredients ORANGE CURD: 1 whole orange (zest only) 1/2 cup orange juice (freshly squeezed) 1/4 cup lemon juice (freshly squeezed) 6 tablespoons unsalted
butter 1 cup granulated sugar 3 large egg yolks 2 large eggs GINGERBREAD CAKE: 4 tablespoons unsalted
butter (softened, plus more for greasing) 1 1/2 cups cake flour (sifted) 1/2 cup cocoa powder (sifted) 1 1/3 cups dark brown sugar (packed) 1 tablespoon baking powder 1 teaspoon
Kosher salt 2 teaspoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons nutmeg (freshly grated) 1/2 teaspoon ground cloves 3 large eggs (room temperature) 2 large egg yolks (room temperature) 2/3 cup molasses 2 teaspoons vanilla extract 1/3 cup hot water 1/2 cup buttermilk 1/3 cup canola
oil 8 ounces cream cheese (softened)
ingredients BUTTERNUT SQUASH RAVIOLI WITH SAGE BROWN
BUTTER 1 pound butternut squash (peeled, cut into 2 - inch pieces) 2 tablespoons olive oil 1 egg (separated, divided) 1/4 cup Parmigiano - Reggiano (grated, plus more for serving) 1/4 teaspoon ground nutmeg 1/4 teaspoon cinnamon 1/4 cup flour (for dusting) 1 package wonton wrappers 2 tablespoons water 5 tablespoons unsalted butter 12 fresh sage leaves Kosher salt and freshly ground black pepper (to
BUTTER 1 pound butternut squash (peeled, cut into 2 - inch pieces) 2 tablespoons olive
oil 1 egg (separated, divided) 1/4 cup Parmigiano - Reggiano (grated, plus more for serving) 1/4 teaspoon ground nutmeg 1/4 teaspoon cinnamon 1/4 cup flour (for dusting) 1 package wonton wrappers 2 tablespoons water 5 tablespoons unsalted
butter 12 fresh sage leaves Kosher salt and freshly ground black pepper (to
butter 12 fresh sage leaves
Kosher salt and freshly ground black pepper (to taste)
ingredients CAKE BARS: 1 and 3/4 cups all - purpose flour 3/4 cup unprocessed unsweetened cocoa powder (plus more for dusting) 2 tablespoons baking soda 1 teaspoon baking powder 3/4 teaspoon
Kosher salt 1 and 1/2 cups granulated sugar 1/2 cup brown sugar 1 cup sour cream 1/3 cup water 2 teaspoons vanilla extract 1/2 cup vegetable
oil 3 large eggs cooking spray FILLING: 3/4 cup milk (chilled) 2 tablespoons cornstarch 1/2 cup unsalted
butter (softened) 1/2 cup granulated sugar 1 teaspoon vanilla extract 1/8 teaspoon
Kosher salt CHOCOLATE FROSTING: 1 (12 - ounce) bag semi-sweet chocolate chips 1 cup unsalted
butter (softened) 1 (8 - ounce) package cream cheese (softened) 2 large egg yolks 1 teaspoon vanilla extract 3 cups powdered sugar (sifted) 1/8 teaspoon
Kosher salt
ingredients BRUSSELS SPROUT AND MUSHROOM STUFFING 4 tablespoons unsalted
butter (plus more for greasing) 8 cups sourdough bread (medium dice) 1/4 cup olive
oil (divided) 1 cup onions (peeled, finely diced) 1/2 cup celery (finely diced) 1/2 teaspoon celery seeds 2 cups Brussels sprouts (thinly shaved on a mandoline) 4 cups mixed mushrooms (stems removed, sliced) 2 cups chicken stock 2 large eggs (slightly beaten) 2 tablespoons parsley (finely chopped)
Kosher salt and freshly ground pepper (to taste)
ingredients MARINATED CHICKEN: 1/2 cup olive
oil 6 chicken thighs (bone - in, skin - on) 1 jalapeno (split lengthwise) 4 cloves garlic (peeled, smashed) 1 peel of lemon
Kosher salt and freshly ground pepper (to taste) SMOTHERED CHICKEN: 3 tablespoons unsalted
butter 1 recipe marinated chicken 1 onion (peeled, thinly sliced) 2 cloves garlic (peeled, minced) 3 tablespoons all - purpose flour 1/2 cup chicken stock 1 cup whole milk 1 bunch fresh parsley (finely chopped, to garnish)
Kosher salt and freshly ground pepper (to taste) RICE: 1 1/2 cups long - grain rice (rinsed)
Kosher salt and freshly ground pepper (to taste)
Southern - Style Cornbread: 2 cups yellow cornmeal 1 tablespoon baking powder 1 teaspoon
Kosher or sea salt 1 1/2 cups buttermilk 1 large egg, room temperature 4 tablespoons (1/2 stick) unsalted
butter, melted 1 tablespoon bacon fat (or neutral - flavored
oil)
Chocolate Peanut
Butter Granola Recipe 3 cups old - fashioned rolled oats (gluten free, if needed) 1/2 cup creamy peanut butter 3 tablespoons virgin coconut oil 3 tablespoons pure maple syrup 1/2 teaspoon fine sea salt or kosher salt 1/2 cup semisweet or bittersweet chocolate
Butter Granola Recipe 3 cups old - fashioned rolled oats (gluten free, if needed) 1/2 cup creamy peanut
butter 3 tablespoons virgin coconut oil 3 tablespoons pure maple syrup 1/2 teaspoon fine sea salt or kosher salt 1/2 cup semisweet or bittersweet chocolate
butter 3 tablespoons virgin coconut
oil 3 tablespoons pure maple syrup 1/2 teaspoon fine sea salt or
kosher salt 1/2 cup semisweet or bittersweet chocolate chips
2 tablespoons canola
oil 2 pounds boneless, skinless chicken thighs 1 tablespoon
kosher salt 1 large onion, chopped 3 - inch piece of ginger, peeled and minced 8 garlic cloves, minced 3 pounds sweet potatoes, peeled and cut into 2 - inch pieces 1 — 15 ounce can crushed tomatoes 4 cups low sodium chicken stock 1 cup natural creamy peanut
butter 1 cup roasted peanuts 1 tablespoon ground coriander 2 teaspoons cayenne, or to taste salt and freshly ground black peppers 1/2 cup cilantro, chopped
Filling 2 tablespoons olive
oil 2 tablespoons unsalted
butter 1 cup red or yellow onions, finely diced 1 pound ground turkey meat (or leftover roasted turkey) 1 pound yams (sweet potatoes), peeled and diced small 2 teaspoons ground cumin 1 teaspoon ground cinnamon To season —
kosher or sea salt & ground black pepper
2 garlic cloves 1 tablespoon
kosher salt 1 tablespoon fresh or 1 tsp dried thyme leaves 1/4 cup Dijon mustard 1 3 - pound boneless pork loin, trimmed and tied if you want (I had a bone in roast in my freezer and it worked fine) 3 small fennel bulbs, tops removed 10 carrots, peeled and thickly sliced diagonally 10 small new potatoes, quartered 2 onions, thickly sliced 4 tablespoons good olive
oil 4 tablespoons unsalted
butter (1/2 stick), melted Salt and freshly ground black pepper
8 ounces spaghetti, fettuccine or similar noodles 2 tablespoons extra virgin olive
oil 2 tablespoons unsalted
butter 1 small yellow onion, finely chopped 16 ounces sliced cremini mushrooms 4 cloves garlic, minced 1/2 teaspoon
kosher salt 1/4 teaspoon black pepper 1/4 cup good quality balsamic vinegar 1/2 cup Parmesan cheese, freshly grated (plus, additional for serving) 1/4 cup fresh parsley, chopped
almond, almond extract, black pepper, bread,
butter, cheese, egg, fennel, fennel seeds, almonds, garlic, honey, nutmeg, sage, salt, vanilla extract, olive
oil,
kosher, onion,
oil, wine, pepper, eggs,
kosher salt, vanilla, pork, red wine, olive, baking, ground almonds, pulse, sausage, seeds, white bread, berries, ground pork, amaretto
ingredients: for the cake: 180 grams (1 1/2 cups) flour 55 grams (1/2 cup packed) brown sugar 55 grams (1/2 cup) sugar 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon ginger pinch cloves pinch nutmeg 3/4 teaspoon
kosher salt 2 eggs 270 grams (1 cup) pumpkin purée 430 grams (1 1/2 cups) pumpkin
butter 28 grams (2 tablespoons) vegetable
oil 1 teaspoon vanilla extract
You can make this
kosher easily by substituting chicken fat or coconut
oil for the
butter, but if you go with coconut
oil, I'd go with one that doesn't have much of a coconut flavor or odor.
1 pound butternut squash, cut into one - inch cubes 2 cups low sodium vegetable stock or broth 3 tablespoons coconut milk (unsweetened) 1 tablespoon almond
butter 1 teaspoon
kosher salt 1 teaspoon white pepper 3 tablespoons curry powder 1 tablespoon olive
oil
* 1/4 cup (60 g) unsalted
butter * 3 tablespoons extra-virgin olive
oil * 3 tablespoons pure maple syrup * 1/2 cup (100 g) packed light brown sugar * 1/2 cup (120 ml water) * 1 teaspoon medium grain
kosher salt * 1 teaspoon vanilla extract * 5 cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2 cups (140 g) nuts, chopped if large (try an equal mix of sliced almonds, cashews and pecans) * 3/4 cup (65 g) flaked coconut, sweetened or not * 1/4 cup (35 g) raw, hulled sunflower seeds * 1/4 cup (35 g) whole or ground seeds, such as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4 teaspoon ground cinnamon * 1/2 cup (70 g) finely chopped candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional)
4 lbs roasted butternut squash 4 tablespoons olive
oil 4 garlic cloves Coarse
kosher salt 1 cup heavy whipping cream 4 - 5 sage leaves roughly chopped 1/4 cup (1/2 stick)
butter 1 cup of diced onion 7 cups low - salt organic chicken broth, or homemade chicken stock is the best!
Though it's more traditional to make challah with
oil (the healthiest ones to use would be olive, grapeseed, or peanut), I don't observe
Kosher dietary laws so used
butter instead.
1 cup teff 4 cups water 1/2 tsp
kosher salt 1 tbs
butter 1/4 cup Parmesan 2 zucchini chopped in to bite size pieces 4 cloves of garlic finely chopped olive
oil 1 medium tomato chopped 2 tbs basil chiffonade Salt and pepper 1/2 cup cheese (I used Monterrey jack although Cheddar or Gruyere would work lovely)
4 large boneless skinless chicken breasts, cut in half crosswise 1 cup mayonnaise 1/4 cup finely chopped sun - dried tomatoes packed in
oil (pat dry with paper towels) 1/2 cup finely chopped fresh basil 5 slices prosciutto, thinly sliced, finely chopped 1/2 cup chopped artichoke hearts (packed in water) 1 tablespoon finely minced garlic 3/4 cup freshly grated Parmesan cheese 12 sheets Filo dough, defrosted 8 tablespoons unsalted
butter, melted Coarsely ground black pepper Maldon Sea Salt, coarse sea salt or
Kosher salt
Ingredients
Butter, for greasing the pans 1 3/4 cups all - purpose flour, plus more for pans 2 cups sugar 3/4 cups good cocoa powder 2 tsp baking soda 1 tsp baking powder 1 tsp
kosher salt 1 cup buttermilk, shaken 1/2 cup vegetable
oil 2 extra-large eggs, at room temperature 1 tsp vanilla extract 1 cup freshly brewed hot coffee
Fresh Corn Tomato Salad Recipe Directions 3 tablespoons white wine vinegar 2 teaspoons
kosher salt Freshly ground black pepper 1/4 cup extra-virgin olive
oil Recipe: Steamed Cabbage with Dijon
Butter Drizzle Steamed Cabbage with Dijon
Butter Drizzle Serves 4.
ingredients BANANA ICE CREAM: 4 ripe bananas (peeled, sliced, frozen) 2/3 cup coconut cream 3 tablespoons coconut
oil 2 teaspoons vanilla extract 1/2 teaspoon
Kosher salt PHYLLO CUPS: 3 sheets phyllo dough (12 ″ X16 ″) coconut
oil spray 1/2 cup granulated sugar BRULEED BANANA, CHOCOLATE, NUT TOPPING: 1/2 cup walnuts (chopped) 1/2 cup pecans (chopped) 2 tablespoons vegan
butter (room temperature) 1/2 teaspoon
Kosher salt 1 teaspoon ground cinnamon 1/2 cup semi-sweet chocolate chips 2 tablespoons agave 2 bananas (peeled, sliced on a bias) 2 tablespoons granulated sugar
ingredients CRACKER - COATED WINGS: 2 pounds chicken wings (separated at the joint, wing tips attached) 5 cups pickle juice (divided) 3 cups all - purpose flour 1/2 teaspoon cayenne 3 cups
butter crackers (crushed)
Kosher salt and freshly ground black pepper (to taste) canola
oil (for frying) LEMON HONEY HERB SAUCE: 1 cup honey 1 tablespoon lemon juice 1/4 teaspoon cayenne 2 tablespoons tarragon (leaves only, finely chopped, plus more to garnish) 2 tablespoons parsley (finely chopped, plus more to garnish)
Kosher salt and freshly ground black pepper (to taste)