Meringue Candy Kisses
2 large egg whites
1/2 cup of sugar
1/4 tsp of cherry essential oil
2-3 drops of red gel coloring
1. Preheat oven to 200 degrees. Line a baking sheet with parchment paper.
2. In the bowl of a stand mixer (or a large bowl if you’re using a hand mixer), beat the egg whites until they hold soft peaks. Slowly add the sugar, cherry flavoring, and food coloring and continue to beat until the egg whites hold firm peaks.
3. Prepare a pastry bag with a medium-sized star tip. Scoop the meringue into the bag, then pipe small “kisses” on to the baking sheet, spacing them 1-2 inches apart.
4. Place baking sheet on the middle rack of the oven and bake for 4-6 hours, until they’re completely firm to the touch.
5. Take the baking sheet out of the oven and with a metal spatula, transfer the kisses to a rack and let them cool completely.
Brown Butter & Sage Popcorn
1 stick of unsalted butter
1/2 cup of canola oil (not needed if you hot air pop or microwave the corn)
1/2 cup of yellow popcorn
6-8 fresh sage leaves, chopped
salt, to taste
1. In a 3qt sauce pan, heat the oil over medium-high heat just before it starts to smoke.
2. Pour the popcorn into the pan and place a lid on top. Shake the corn periodically to prevent the corn from burning. Once the corn reaches a rapid pop, turn down the heat. Place the popped corn in a large bowl.
3. Carefully wipe out the sauce pan you just used and return it to the stove. Place the stick of butter in the pan and cook over medium-high heat. Once the butter has melted and is bubbling, add the chopped sage and stir.
4. Watch the butter closely, as it can go from savory brown to burned very quickly. At the first signs of the butter browning, remove it from the heat and pour it over the popcorn.
5. Add salt and gently mix the popcorn to distribute the butter and sage topping.
Homemade Shirley Temple
1/2 cup fresh squeezed lemon juice
1/2 cup fresh squeezed lime juice
3/4 cup of simple syrup
1 liter of club soda
2 dashes of citrus bitters (optional)
2 cups of pomegranate juice
1 cup simple syrup
1/4 cup Laird’s Applejack (optional, for preserving)
1. Add fruit juices, simple syrup, and bitters to a large pitcher. Pour in club soda and stir to incorporate ingredients. Place in refrigerator and stir occasionally to prevent separation.
2. In a small sauce pan, add the pomegranate juice and syrup, bring to a boil over medium heat.
3. Once it reaches a boil, reduce heat to low and simmer until it becomes a thick syrup, around 25-30 minutes. Remove from heat and allow it to cool completely before stirring in the Applejack.
4. Pour 1 tablespoon of grenadine into an large glass, add 12 ounces of lemon-lime soda. Stir to combine the ingredients, add ice and garnish with Luxardo cherries.