DIRECTIONS

For the Lemon Shrub:

1. Wash, dry, and zest the lemons. Set aside.
2. Use a knife to remove the white pith from lemons and discard, keeping only the remaining round pulp.
3. Add zest, lemon pulp, honey, and cider to a covered jar and let sit for at least three days or up to one month.
4. Strain through a sieve lined with cheesecloth or a nut milk bag.
5. Store for up to 6 months in the refrigerator.

To assemble the Gazoz:

1. Drop a teaspoon of jam into a glass, fill 2/3 of the way with sparkling water, then pour in some shrub, leaving room for garnish. Pack with sprigs of herbs and edible flowers. Hand to happy guests.

DIRECTIONS

1. Preheat the oven to 375°F.
2. Place whole kabocha squash on sheet pan. Bake until tender—1–1½ hours
3. Strain the canned tomatoes (you can reserve the liquid for another use).
4. On a separate sheet pan, lay the strained tomatoes, peppers, garlic, and shallots. Drizzle with olive oil and season with salt and pepper. Roast for 40 minutes.
5. When the squash is done, allow it to cool. Cut in half. Scoop out and discard seeds, then gently scoop out the flesh and add it to a stockpot.
6. When the roasted vegetable mixture is done, combine with the squash in the pot. Tip: Squeeze the garlic with your hands to easily remove the cloves.
7. Add broth to the vegetable mix and puree smooth, adding more broth as needed until you achieve desired thickness.
8. Warm and serve.
9. Garnish with crème fraîche, edible petals, and more fresh peppercorn.

DIRECTIONS

The night before:

1. Remove the crust off of the brioche and cut into fairly large cubes. Leave in the oven to dry out overnight.

The next day:

1. Preheat the oven to 350°F.
2. In a Dutch oven or heavy-bottomed oven-safe pan, sauté the celery, onion, and salt with the butter and oil on medium-low heat until translucent. Remove from heat.
3. Add the sage leaves and bread cubes. Mix well.
4. In a separate bowl, beat the eggs and broth well.
5. Pour over the bread and vegetable mixture.
6. Bake covered for 20 minutes. Uncover and allow the top to get toasty, an additional 10–15 minutes.

DIRECTIONS

For the tart shell:

1. Melt the butter.
2. Process the crackers in a food processor until fine. Add the melted butter and pulse until fine and well combined.
3. Press into the tart pan.
4. Chill for 2 hours.

For the filling:

1. Whisk 1 cup of the cranberry juice together with the gelatin. Set aside.
2. Boil about 2 inches of water in a stockpot, reduce to a simmer.
3. In a heat-proof bowl, whisk remaining 1 cup cranberry juice with the sugar and eggs.
4. Rest the bowl with egg mixture on top of the stockpot.
5. Gently cook egg mixture, whisking until thickened. Be careful not to overcook and curdle the eggs. Remove from heat.
6. Add the cranberry-gelatin mixture to the thickened cranberry-egg mixture.
7. Whisk in chilled butter a little at a time, until smooth.
8. Pour into the tart shell.
9. Chill until firm, approximately 2–3 hours.
10. Garnish!

DIRECTIONS

1. Using a medium-size saucepan, add wine, sugar, water, cinnamon stick, and zest. Simmer for 20 minutes. This is your poaching liquid.
2. Juice lemon into a bowl of cold water; keep the lemon halves in the bowl as well. The acid will keep the pears from browning.
3. Peel pears and immediately drop them into the bowl of water.
4. Once the poaching liquid is ready, remove each pear from the water and carefully place into the pot.
5. Cover and simmer on low for 10 minutes; check each pear individually for doneness by poking with a toothpick. Once you can poke without resistance, they are ready.
6. Once cooked through, remove each pear and transfer to a cutting board, allowing them to cool.
7. Cut each pear in half and scoop out the seeds with a melon baller. Cut into quarters if the pears are big. Transfer to a serving bowl.
8. Allow the poaching liquid to come to room temperature and pour over pears.
9. Supreme the grapefruit and mandarins by cutting off the zest and pith. Cut the pulp in between the membranes to release segments.
10. Add to the poached pears.

DIRECTIONS

For the Lemon Shrub:

1. Wash, dry, and zest the lemons. Set aside.
2. Use a knife to remove the white pith from lemons and discard, keeping only the remaining round pulp.
3. Add zest, lemon pulp, honey, and cider to a covered jar and let sit for at least three days or up to one month.
4. Strain through a sieve lined with cheesecloth or a nut milk bag.
5. Store for up to 6 months in the refrigerator.

To assemble the Gazoz:

1. Drop a teaspoon of jam into a glass, fill 2/3 of the way with sparkling water, then pour in some shrub, leaving room for garnish. Pack with sprigs of herbs and edible flowers. Hand to happy guests.

DIRECTIONS

1. Preheat the oven to 375°F.
2. Place whole kabocha squash on sheet pan. Bake until tender—1–1½ hours
3. Strain the canned tomatoes (you can reserve the liquid for another use).
4. On a separate sheet pan, lay the strained tomatoes, peppers, garlic, and shallots. Drizzle with olive oil and season with salt and pepper. Roast for 40 minutes.
5. When the squash is done, allow it to cool. Cut in half. Scoop out and discard seeds, then gently scoop out the flesh and add it to a stockpot.
6. When the roasted vegetable mixture is done, combine with the squash in the pot. Tip: Squeeze the garlic with your hands to easily remove the cloves.
7. Add broth to the vegetable mix and puree smooth, adding more broth as needed until you achieve desired thickness.
8. Warm and serve.
9. Garnish with crème fraîche, edible petals, and more fresh peppercorn.

DIRECTIONS

The night before:

1. Remove the crust off of the brioche and cut into fairly large cubes. Leave in the oven to dry out overnight.

The next day:

1. Preheat the oven to 350°F.
2. In a Dutch oven or heavy-bottomed oven-safe pan, sauté the celery, onion, and salt with the butter and oil on medium-low heat until translucent. Remove from heat.
3. Add the sage leaves and bread cubes. Mix well.
4. In a separate bowl, beat the eggs and broth well.
5. Pour over the bread and vegetable mixture.
6. Bake covered for 20 minutes. Uncover and allow the top to get toasty, an additional 10–15 minutes.

DIRECTIONS

For the tart shell:

1. Melt the butter.
2. Process the crackers in a food processor until fine. Add the melted butter and pulse until fine and well combined.
3. Press into the tart pan.
4. Chill for 2 hours.

For the filling:

1. Whisk 1 cup of the cranberry juice together with the gelatin. Set aside.
2. Boil about 2 inches of water in a stockpot, reduce to a simmer.
3. In a heat-proof bowl, whisk remaining 1 cup cranberry juice with the sugar and eggs.
4. Rest the bowl with egg mixture on top of the stockpot.
5. Gently cook egg mixture, whisking until thickened. Be careful not to overcook and curdle the eggs. Remove from heat.
6. Add the cranberry-gelatin mixture to the thickened cranberry-egg mixture.
7. Whisk in chilled butter a little at a time, until smooth.
8. Pour into the tart shell.
9. Chill until firm, approximately 2–3 hours.
10. Garnish!

DIRECTIONS

1. Using a medium-size saucepan, add wine, sugar, water, cinnamon stick, and zest. Simmer for 20 minutes. This is your poaching liquid.
2. Juice lemon into a bowl of cold water; keep the lemon halves in the bowl as well. The acid will keep the pears from browning.
3. Peel pears and immediately drop them into the bowl of water.
4. Once the poaching liquid is ready, remove each pear from the water and carefully place into the pot.
5. Cover and simmer on low for 10 minutes; check each pear individually for doneness by poking with a toothpick. Once you can poke without resistance, they are ready.
6. Once cooked through, remove each pear and transfer to a cutting board, allowing them to cool.
7. Cut each pear in half and scoop out the seeds with a melon baller. Cut into quarters if the pears are big. Transfer to a serving bowl.
8. Allow the poaching liquid to come to room temperature and pour over pears.
9. Supreme the grapefruit and mandarins by cutting off the zest and pith. Cut the pulp in between the membranes to release segments.
10. Add to the poached pears.

DIRECTIONS

For the Lemon Shrub:

1. Wash, dry, and zest the lemons. Set aside.
2. Use a knife to remove the white pith from lemons and discard, keeping only the remaining round pulp.
3. Add zest, lemon pulp, honey, and cider to a covered jar and let sit for at least three days or up to one month.
4. Strain through a sieve lined with cheesecloth or a nut milk bag.
5. Store for up to 6 months in the refrigerator.

To assemble the Gazoz:

1. Drop a teaspoon of jam into a glass, fill 2/3 of the way with sparkling water, then pour in some shrub, leaving room for garnish. Pack with sprigs of herbs and edible flowers. Hand to happy guests.

DIRECTIONS

1. Preheat the oven to 375°F.
2. Place whole kabocha squash on sheet pan. Bake until tender—1–1½ hours
3. Strain the canned tomatoes (you can reserve the liquid for another use).
4. On a separate sheet pan, lay the strained tomatoes, peppers, garlic, and shallots. Drizzle with olive oil and season with salt and pepper. Roast for 40 minutes.
5. When the squash is done, allow it to cool. Cut in half. Scoop out and discard seeds, then gently scoop out the flesh and add it to a stockpot.
6. When the roasted vegetable mixture is done, combine with the squash in the pot. Tip: Squeeze the garlic with your hands to easily remove the cloves.
7. Add broth to the vegetable mix and puree smooth, adding more broth as needed until you achieve desired thickness.
8. Warm and serve.
9. Garnish with crème fraîche, edible petals, and more fresh peppercorn.

DIRECTIONS

The night before:

1. Remove the crust off of the brioche and cut into fairly large cubes. Leave in the oven to dry out overnight.

The next day:

1. Preheat the oven to 350°F.
2. In a Dutch oven or heavy-bottomed oven-safe pan, sauté the celery, onion, and salt with the butter and oil on medium-low heat until translucent. Remove from heat.
3. Add the sage leaves and bread cubes. Mix well.
4. In a separate bowl, beat the eggs and broth well.
5. Pour over the bread and vegetable mixture.
6. Bake covered for 20 minutes. Uncover and allow the top to get toasty, an additional 10–15 minutes.

DIRECTIONS

For the tart shell:

1. Melt the butter.
2. Process the crackers in a food processor until fine. Add the melted butter and pulse until fine and well combined.
3. Press into the tart pan.
4. Chill for 2 hours.

For the filling:

1. Whisk 1 cup of the cranberry juice together with the gelatin. Set aside.
2. Boil about 2 inches of water in a stockpot, reduce to a simmer.
3. In a heat-proof bowl, whisk remaining 1 cup cranberry juice with the sugar and eggs.
4. Rest the bowl with egg mixture on top of the stockpot.
5. Gently cook egg mixture, whisking until thickened. Be careful not to overcook and curdle the eggs. Remove from heat.
6. Add the cranberry-gelatin mixture to the thickened cranberry-egg mixture.
7. Whisk in chilled butter a little at a time, until smooth.
8. Pour into the tart shell.
9. Chill until firm, approximately 2–3 hours.
10. Garnish!

DIRECTIONS

1. Using a medium-size saucepan, add wine, sugar, water, cinnamon stick, and zest. Simmer for 20 minutes. This is your poaching liquid.
2. Juice lemon into a bowl of cold water; keep the lemon halves in the bowl as well. The acid will keep the pears from browning.
3. Peel pears and immediately drop them into the bowl of water.
4. Once the poaching liquid is ready, remove each pear from the water and carefully place into the pot.
5. Cover and simmer on low for 10 minutes; check each pear individually for doneness by poking with a toothpick. Once you can poke without resistance, they are ready.
6. Once cooked through, remove each pear and transfer to a cutting board, allowing them to cool.
7. Cut each pear in half and scoop out the seeds with a melon baller. Cut into quarters if the pears are big. Transfer to a serving bowl.
8. Allow the poaching liquid to come to room temperature and pour over pears.
9. Supreme the grapefruit and mandarins by cutting off the zest and pith. Cut the pulp in between the membranes to release segments.
10. Add to the poached pears.