Instructions

Start with the spiced orange syrup-- in a small saucepan, combine all the ingredients designated and bring to a boil. Reduce heat and simmer until all of the sugar has dissolved and the syrup slightly thickened.

Allow to come to room temperature, and strain out the solids. Chill until ready to use.

For the cocktail, combine the syrup with bourbon, tea and bitters. Add ice balls and garnish with a slice of orange.

Instructions

Hey look it's a bunch of kinda smelly ingredients!

Start off by turning your onions into a nummy gooey fragrant mess. Melt your butter in a medium pot over medium heat. Add the onions, salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the mushrooms and garlic, and sautee until mushrooms are softened.

Toss with flour and allow to coat the vegetables until the flour smell disappates, about a minute. Next, add the brandy and simmer for another 30 seconds.

Add bay leaf, thyme, the beef broth, and fish sauce and bring your soup back to a simmer. Cook for about 45 minutes until about 1/4 is reduced. Season, to taste, with salt and pepper.

When you're ready to eat, preheat the broiler. Arrange your croutons on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, about 2 minutes.

Ladle the soup in bowls and float several of the Gruyere croutons on top-- rocks, frieeeends. Add shaved truffle, to garnish.

Instructions

Preheat your oven to 425. Pat your chicken thighs dry with paper towels, rub about a tbsp of olive oil into the skin, and season with salt and pepper.

Heat another tbsp of olive in a cast iron skillet and set over medium high/high heat. Once the oil is hot, add the chicken thighs, skin down, to the pan and sear for about three minutes until the skin browns. Flip the thighs and cook for two more minutes.

In the meantime, toss your carrots and onions with remaining olive oil, thyme, and some salt and pepper. Add to the heated cast iron skillet with the chicken and move the pan to the oven. Roast for about 30 minutes (chicken thighs are done at about 165 degrees, if you have a meat thermometer handy).

Remove your cast iron from the oven and shift the poultry to another plate. Place pan back over high heat and brown your mostly cooked veggies, throwing your peas as well-- remove to the same plate as the chicken.

You should still have a fair amount of rendered fat in the pan-- Pour all but about 2 tbsps away, and add butter to the pan and place on medium heat. When the butter is melted, add the flour to make a roux-- stir until you get a wet sand consistency. You'll know it's finished cooking when the flour smell disappates and you are left with a buttery popcorn aroma. Add the half and half, onion powder, mustard and pimentos, whisking until fully incorporated.

To serve, add black rice to a plate or shallow bowl, and top with browned veggies and chicken. Top with A la Goblin King sauce and some freshly chopped parsley.

Consume until there's nothing left-- nothing? Nothing? NOTHING? Nothing, tra la la?

Instructions

First, preheat your oven to 350 degrees and grease the inner walls of six cupcake tins.

Slice peaches about 1/4 inch thick-- a little thicker is ok, and if you're using frozen peaches, cut while still a LITTLE frozen.

Sift dry ingredients (1-5 in the above list) together in a medium bowl. Add shortening, peach nectar, milk, vanilla, and zest and beat with a hand mixer for about 2 minutes. Add the egg last, and beat for 2 minutes longer.

Set batter aside briefly while you prep your cake "topping".

Melt your butter and pour, still hot and 1/2 tbsp at a time, into the bottom of your six cupcake tins. Sprinkle the brown sugar evenly over your melted butter, also 1/2 tbsp per tin, stirring and shifting gently to ensure even coverage. Next, arrange your peach slices 3 to a tin in a slight spiral pattern. Any gaps should be small.

Pour batter over fruit carefully, so that you do not displace any of the peach slices-- spread gently smooth.

Bake for 30 minutes. Remove from the oven and allow to cool in the pan for 15 mins. Carefully invert over a cutting board or cake tray/plate, and lift the pan away from the cakes. You should be left with a beautiful caramelized fruit topping!

Feel free to sprinkle with a bit of cinnamon, if you like a bit more spice. I think Jareth would approve.