Instructions

Extra Dry Gin Martini:

Chill your martini glass in the freezer for at least 10 minutes. Spill your vermouth into the glass and swish around to coat the inside of the glass.

Next, combine bitters and gin in a large glass. Fill with ice and stir-- never shake. Bruises the gin. Stir for about 30 seconds and strain into your martini glass. Garnish with an olive if you like-- though Auntie Mame says olives take up too much room in such a little glass.

A Better Upson Daiquiri, Sans Honey:

Add your ingredients to an ice filled cocktail shaker-- shake and strain into a cocktail glass (preferably chilled). Garnish with a twisted slice of lime.

Spiked Dr. Pepper for Ms. Gooch:

Pour Dr. Pepper over Irish (ala Mr. O'BANNion) whiskey in a highball glass filled with ice-- top with a cherry, and avoid signing any marraige licenses.

Champagne Cocktail for Auntie Veer--RAH:

Add a few dashes of bitters to a sugar cube in a champagne glass-- top with champers and pace yourself dammit.

A Flaming Mame:

Sometimes Mame can be short for Margaret-- which is an easy move to Margarita. Good thing margs are also fun made spicy and lit on fire!

Run a piece of lime around the rim of your martini glass and dip the rim into tajin to coat. Combine liquid ingredients in a cocktail shaker with ice and shake until chilled-- pour over ice in your tajin-ed glass. Float your lime end in the top of your marg, pour a bit more booze inside it, and get lit!

Instructions

Collect your crepe ingredients!

Melt butter in an 8 inch skillet over medium heat-- set aside 2 tbsp for cooking the crepes, and continue to cook the rest until it browns (just a couple of minutes). In a small food processor or blender, mix butter, milk, flour, egg, and salt until smooth. Add minced chives last, and pulse just to combine. Refrigerate batter for 30 mins.

When ready, pour a bit of reserved butter into the same skillet and eat over medium-high. Lift the skillet away from the stove, and quickly pour a scant 1/4 cup of batter, tilting and rotating the pan to cover it's entire bottom. Place back over heat and continue to cook for about 30 seconds until the bottom edges start to turn golden brown.

Using a wide, pliable spatula and your fingers to help, flip the crepe over and continue to cook, another 30 or so seconds. Repeat 5 more times, leaving you with six roughly 6-inch crepes.

Microwave your long chives in a bit of water for 10-20 seconds until slightly softened. Then, dollop a tbsp of creme fraiche into the center of each crepe, followed by a heaping tsp of caviar. Wrap the crepe around the filling to create a purse, and tie with pliant chives.

Sprinkle remaining caviar into the crevices of your purse "tops" and serve immediately.

Instructions

Begin with your quick pickled jalepenos. Combine the vinegar, water, garlic, sugar, and salt in a small sauce pot and bring to a boil. Once the mixture is fully dissolved, add jalapeno slices and remove from heat. Let sit for at least 10 minutes to cool and transfer the jalepeno slices and brine to a container; cover with the brining liquid to fill the jar and store until ready to use-- you can store for up to two months.

Next, collect your cheeseball ingredients:

In a medium bowl, toss your cheeses and seasonings together. Add cream cheese to the bowl and stir to completely mix. Shape into six balls about 1.5 inches in width, and refrigerate for 15 minutes while you set up your breading station of flour, breadcrumbs and beaten egg.

Roll cheese balls first in egg, then flour, then egg again-- finally press each ball into your breadcrumbs coating completely.

Heat oil in a small but deep skillet or saucepan -- oil should be at about 1 inch depth. Once oil reaches a temperature of about 350, drop in cheese balls 1-2 at a time. Fry until golden brown on both sides, rolling the balls around in the oil for roughly 3 minutes. Repeat with the remaining balls, draining each batch on a paper towel lined plate.

Serve hot, topped with stripes of siracha and a pickled jalepeno.

Instructions

Start by making your peanut butter sauce.

Add all ingredients to a bowl and whisk until thoroughly combined. Cover and refrigerate until ready to serve.

Very lightly salt your tuna steak rectangles, and then coat each side with mixed sesame seeds, pressing for good coverage.

Heat oil in a small skillet on medium high/high, and sear tuna, about 30 seconds per each side. Your sesame seeds will turn a nice golden brown color.

Slice tuna steaks into 6 pieces-- the tuna should still be pink inside. Add a dollop of peanut sauce to your cucumber rounds, and top with tuna.

Serve on toothpicks, garnished with sliced scallions.

Instructions

Preheat the oven to 325, line a cookie sheet with parchment paper, and gather your ingredients.

In a medium bowl (either with a hand beater or stand mixer), beat egg whites, vanilla, almond extract, and ream of tartar until soft peaks form.
Gradually beat in sugar and whip until stiff.

In a separate bowl, combine the flour, salt, and coconut. Fold into the egg whites.

Drop batter onto prepared cookie sheets-- you'll want four rounds about 2 1/2 inches in diameter, four 2 inch rounds, four 1 1/2 inch rounds, and four 1 inch mounded mountain "toppers".

Bake for 15-20 minutes, keeping a careful watch, until only very slightly golden. Remove from oven and, while they are still hot, layer your mounds biggest to smallest on top, to create your "matterhorn mountains".

Finally, melt the white chocolate in a microwave in short bursts of 30 seconds, until melted. Drizzle over your cookie mountains, prefarably a bit neater than the ones show below.

Allow the chocolate to dry, and serve--you can go by layer, or eat the whole damn thing.