Fresh pineapple, peeled and sliced
Vodka (such as Stolichnaya)
1 . Stage
Stack pineapple slices in a circle around the edges of a 2-quart wide-mouth glass jar, leaving the center open. Pour vodka into the jar so pineapple is completely covered. Seal the jar and store in a cool, dark place for 10 days.
2 . Stage
Remove pineapple and strain vodka through a mesh strainer. Pour back into the jar. Seal and refrigerate for up to two weeks.
1 . Heat olive oil in a large saucepan over medium heat and cook onion until soft and translucent, about 3 minutes. Add garlic and cook 1 more minute. Add rigatoni pasta, coconut milk, diced tomatoes, water, garbanzo beans, red curry paste, curry powder, garlic powder, salt, black pepper, and red pepper; stir to combine. Cover with a tight-fitting lid and bring to a boil. Reduce heat and simmer, stirring every 2 minutes, for 13 to 15 minutes.
2 . Stir in cherry tomatoes and spinach; cook for 2 to 3 more minutes. Taste and adjust seasoning with salt, black pepper, and red pepper.
1 . Preheat the oven to 375 degrees F (190 degrees C).
2 . Mix together spinach, mayonnaise, feta cheese, and garlic in a large bowl until well blended. Set aside.
3 . Carefully butterfly chicken breasts, making sure not to cut all the way through. Spread spinach mixture onto chicken breasts, then fold to enclose filling. Wrap each with a piece of bacon; secure with a toothpick. Place in a shallow baking dish.
4 . Bake, covered, in the preheated oven until chicken is no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center of each breast should read at least 165 degrees F (74 degrees C). DancingSpirit
1 . Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch square baking dish.
2 . Combine whole corn, creamed corn, sour cream, melted butter, and eggs in a medium bowl.
3 . Combine flour, cornmeal, sugar, baking powder, and salt in a separate bowl. Stir cornbread mixture into the corn mixture. Spoon into the prepared dish.
4 . Bake in the preheated oven until the top is golden brown, about 45 minutes.
1 . Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
2 . Melt butter in a small saucepan. Add Worcestershire sauce, minced garlic, dill, parsley, chives, salt, garlic powder, and chipotle powder. Remove from heat.
3 . Place wheat, rice, and corn cereal squares in a large bowl. Add nuts. Stir in the seasoned butter. Spread mixture evenly on the prepared baking sheet.
4 . Bake in the preheated oven, stirring once halfway through, until toasted and fragrant, about 1 hour. Let cool before serving.
1 . Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
2 . Heat olive oil in a skillet over medium heat; cook and stir green bell pepper and onion in hot oil until onion is transparent and bell pepper is softened, 5 to 10 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Remove the skillet from heat.
3 . Combine ground beef, bread crumbs, carrot, zucchini, eggs, salt, pepper, and bell pepper mixture in a large bowl; mix well using your hands. Press meat mixture into the prepared loaf pan.
4 . Bake in the preheated oven until no longer pink in the center, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Spread ketchup on top of meatloaf and continue baking until bubbling, about 5 minutes more.
1 . Pour olive oil into a large pot, set over medium heat, and add leeks to hot oil. Season leeks with a pinch of salt. Cook, stirring often, until leeks are soft, 5 to 6 minutes. Pour chicken broth into leeks; bring to a boil. Season with black pepper and cayenne pepper.
2 . Stir peas into boiling broth mixture and add 2 mint leaves. Bring back to a boil and cook until peas are bright green and have started to soften, 5 to 6 minutes.
3 . Turn off heat; use a slotted spoon to transfer vegetables into a large blender, leaving liquid in pot. Pour half the liquid from the pot into the blender, place a folded towel on the blender lid, and pulse a few times to chop vegetables. Blend at high speed to puree vegetables. Add remaining liquid from pot to blender and liquefy the soup until smooth.
4 . Pour soup from blender into a fine mesh strainer set over a bowl and use a spatula to push soup through the strainer, leaving the tough fibrous material behind.
5 . Cool soup to room temperature, cover with plastic wrap, and refrigerate until thoroughly chilled, about 3 hours.
6 . Season cold soup with salt and adjust cayenne pepper. Ladle soup into a serving bowl. Spoon creme fraiche into a plastic squeeze bottle and squeeze the creme fraiche over the top of the soup in a loose spiral. Use a skewer to pull the spiral into flower petal shapes, starting from the middle and quickly pulling the skewer through the creme to make pointed petal shapes. Serve garnished with strips of fresh mint.
1 . Puree milk, coconut cream, sugar, avocados, and lemon juice in a blender until smooth. Pour into a bowl, cover, and refrigerate for several hours until cold. Freeze in an ice cream machine according to manufacturer's directions, then freeze overnight.
2 . Allow ice cream to soften in refrigerator for 10 minutes before serving.
1 . I didn't have any ready-made sponge cake, so I baked it using my own recipe: 3 eggs, 3 tablespoons of sour cream, 3 tablespoons of flour, 2/3 cup of sugar-all beat up and bake for 10-12 minutes. Cool and cut into squares.
2 . Slice all the fruit: bananas in half rings, kiwis into even circles with a mold, and persimmons into cubes. Take the frozen strawberries out of the freezer and cut them into four pieces.
3 . Make the cream: bring 400 ml of milk to a boil, add to the hot milk 100 ml of the remaining cold milk mixed with the starch, 2 eggs, 4 tablespoons of sugar, and, stirring vigorously, cook over low heat until it thickens.
4 . Divide the cream into two parts: add 1 bag of vanillin to one, add 100g of chocolate to the other and mix by kneading.
5 . The first version of the trifle will be with hot cream. Start layering: biscuit soaked in juice, frozen strawberries, hot vanilla cream, bananas, chocolate cream. The strawberries from the hot cream will start to melt and soak the biscuit with their juice.
6 . Whip cream and powdered sugar and cover the top of the dessert. Decorate the top with chocolate, candied fruits, pumpkin seeds. Serve on the table.
7 . The second version of the trifle will be with cold cream. We start laying out in layers: biscuit soaked in juice, persimmon, vanilla cream, along the wall neatly lay in a circle kiwi, inside the circle we put biscuit soaked in juice, bananas, chocolate cream and on top everything is decorated with whipped cream.
9 . Decorate with fruit, candied fruits, nuts.
10 . You can choose your own combination of fruits and alternation of layers. It all depends on your imagination. Bon appetit!
1 . Place sesame seeds in a skillet over medium heat. Cook 5 minutes, stirring frequently, until lightly toasted.
2 . In a large bowl, mix the chicken broth, miso paste, soy sauce, rice vinegar, lime juice, chile sauce, brown sugar, green onions, and cilantro. Toss zucchini in the dressing to coat just before serving, and top with toasted sesame seeds, nori, and almonds.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Whisk together butter, lemon juice, parsley, garlic powder, salt, and pepper in a medium bowl. Stir in peppercorns. Dip salmon fillets, one at a time, into lemon mixture so the flesh side is coated. Place coated fillets onto a plate.
3 . Heat olive oil in a large, oven-proof skillet over medium-high heat. Once oil begins to smoke, place salmon, skin-side up, into the skillet. Cook in hot oil until flesh is seared and golden brown, about 1 minute.
4 . Place the skillet into the preheated oven and cook until salmon flakes easily with a fork, 10 to 12 minutes.
1 . Beat butter and shortening together in a bowl with an electric mixer until smooth; add white sugar, confectioners' sugar, baking soda, cream of tartar, and salt. Beat until just combined. Stir in egg and vanilla extract. Gradually mix in flour until just combined. Cover and refrigerate dough for 3 hours.
2 . Preheat oven to 375 degrees F (190 degrees C).
3 . Roll the dough into 3/4-inch balls and arrange on an ungreased baking sheet. Press your thumb or end of wooden spoon into the center of each dough ball making an indentation. Spoon 1/4 teaspoon jam into each thumbprint.
4 . Bake in the preheated oven until edges of cookies become lightly browned, 8 to 10 minutes. Cool on a wire rack for 5 minutes.
5 . Place white chocolate chips in a microwave-safe bowl; cook in microwave in 10-second intervals, stirring after each interval, until chips are melted. Spoon melted white chocolate into a disposable decorating or plastic bag. Snip off one small corner of bag; drizzle white chocolate over cookies. Sprinkle with red sugar.
1 . Preheat the oven to 325 degrees F (165 degrees C).
2 . Mix together peanut butter, sugar, and egg in a large bowl until well blended.
3 . Roll dough into 24 balls; place 4 inches apart on ungreased baking sheets. Flatten each ball with the back of a fork.
4 . Bake in the preheated oven until lightly browned, about 20 minutes; do not overbake. Cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.