Instructions

Legitimately all you have to do is mix juice with wine at your preferred ratio and add a splash of club soda. I prefer 3x the wine, but that's just me.

Top off with a light splash of club soda for some refreshing effervenscene and you'll be doing an eclectic celebration of the dance! You do Fosse, Fosse, Fosse! You do Martha Graham, Martha Graham, Martha Graham! Or Twyla, Twyla, Twyla! Or Michael Kidd, Michael Kidd, Michael Kidd, Michael Kidd! Or Madonna, Madonna, Madonna!

... but you keep it all inside.

PS if the night gets stressful, you can always switch from wine to whiskey for a tropical whiskey sour.

Instructions

First, assemble your ingredients-- thick slices are your friend.

Next, head a large cast iron skillet or griddle pan over medium high heat. Pour in a tbsp on canola oil and add your veggies-- cook until charred, about 2 minutes per side.

Transfer vegetables to a medium soup pot. Add chicken broth and seasonings and bring to a boil-- reduce heat and simmer for 30 minutes or so to let flavors meld.

Remove bay leaf and, using an immersion blender puree your veggies and broth.

Keep your soup warm while you prep your toppings! Note, your 7 minute eggs will still be yolky jammy in the middle-- if you want stiffer innards, go for 8 minutes (but I don't advise longer). To prep shrimp, soak in salted water for at least 10 mins and up to an hour-- dry on paper towels.

Just before serving, toss shrimp with garlic powder, salt, pepper and a bit more canola oil. Saute on high heat in a non-stick skillet for about a minute until pink. They cook quickly, so keep an eye on them or everything will be ruined and you'll find yourself chugging booze in the kitchen while sweating profusely.

When ready to serve, pour soup into bowls and top with a halved egg each, sliced avocado, shrimp, chopped cilantro, green onions, and a squeeze of lime juice!

Instructions

A seasoned version of a Cuban tostada: slice your cuban bread, butter ALL sides of said bread, and sprinkle with your seasonings before you put your slices together in what is basically a butter sandwich.

Heat a griddle pan on high and press your tostadas using another heavy pan or panini press until toasty. Serve warm.

This stuff will go fast, but don't worry:

Instructions

For the dough-- add first seven ingredients to the bowl of a stand mixer.

Using the paddle attachment, mix on low until a moist mixture begins to form. Switch with a dough hook and continue to mix on medium low until a smooth dough forms, about 2 minutes.

Remove the dough from the bowl and allow to rest while you lightly butter said bowl. Add the dough back to your greased receptacle and cover with plastic wrap. Allow to rise until doubled in size, roughly 1.5-2 hrs.

15 minutes before dough has finished rising, prepare the mango filling.
Add dried mango pieces, vanilla and milk to a food processor and puree-- you should end up with a spreadable mix.

Once your dough has doubled in size, place on a floured work surface and roll it into a rectangle about 16 inches long and about 1/8 inch thickness. Then spread the mango filling evenly on the dough using the back of a large spoon.

To form your schnecken, roll your dough beginning from the narrow side. Pull the dough a little while rolling it up to ensure a tighter spiral. Then, using a sharp, floured knife, cut your dough into 1 inch thick rounds, lining up on a cooking sheet lined with parchment paper.

At this point you COULD refrigerate overnight. Just make sure you allow your formed schnecken to rest and rise, covered lightly with plastic wrap, for 60 minutes before baking. In the meantime, find some Gloria honey.

Five minutes before baking, preheat your oven to 375. Bake your schnecken until your schnecken is golden yellow-- about 15-20 minutes.

While your schnecken is doing its thing in the oven, prepare your citrus glaze. Add the orange juice to the powdered sugar and whisk until smooth. Once you remove your schencken from the oven, immediately brush with the orange glaze and allow to cool slightly before serving.