The Secret Life of Walter Mitty

Instructions

Mix gin, lime juice, and clementine simple syrup in a cocktail shaker and shake with ice until chilled. Pour into shot glasses about 75% full, and top off with some butterfly tea-- then watch the magic happen. Serve with bootfuls of beer (if you're as big a nerd/Octoberfest fan as I am and have boot glasses).

Instructions

Base ingredients for Fiskisupa are pretty simple/standard for chowders-- aromatics, fresh seafood, and thickening agents.

Begin by melting butter and oil in a medium stock pot over medium heat-- add leeks, celery, and onion and cook until softened and translucent. Season with salt and pepper and throw in your tomato paste. Stir well until the vegetables are fully coated with tomato. Toss in flour and continue to cook for a minute until the flour smell dissipates.

Pour in broth, taters, and bay leaf and continue to cook over medium heat until taters are tender (about 20 minutes).

While your soup is simmering away, add 1/3 cup whipping cream to a medium bowl and, using an electric mixer, beat until soft peaks form. Set aside.

Once your potatoes have softened to your preference, add fish (cut into 1 inch cubes). simmer in broth until just done (2-4 minutes). Turn off the heat and stir in heavy cream. Top with a few spoonfuls of softly whipped cream and chives.

Instructions

Noting in advance that these pics reflect this recipe x2-- I just really like naan.

Add sugar to warm water and stir to dissolve. Pour in yeast and allow to bloom for about 5 mins. While you wait, combine flour and salt in a mixing bowl and stir to combine. Pour the yeasty water and oil into flour mix and stir with a spoon or fork until it starts to come together-- switch to your hands and continue to knead, adding more warm water by the tbsp if needed to make sure all of the flour is picked up. At this point you should be able to form the dough into a ball. Cover the bowl and let the dough rise until doubled (about two hours). In the meantime, preheat the oven to 400.

Cut dough into four equal portions (not 6-8 like below-- remember I like naan)

With oiled fingers, press each dough ball into 1/4 thick ovals. Prick the surface with a fork or pastry cutter in a crosshatch pattern (hey snowhoe!) and brush with butter-- finish each off with nigella seeds.

Bake naan for 8-10 minutes until puffy and slightly darkened-- finish off under the broiler for 2 more minutes for a fully golden hue. Cover with a towel until ready to serve (preferably still warm.

Now for your salad-- a very simple collection of fresh veggies and a cumin-y vinaigrette.

Toss everything together and serve, slighly chilled, with yummy noni afghani.

Instructions

Start by candying your clementines-- bring sugar and water to a boil in a medium sized skillet and stir gently until sugar is completely dissolved. Reduce the heat to medium and add the clementine slices (I did a few more here than the recipe called for, cause asthetics).. Let the clementine slices cook at a gentle simmer for about 44 - 60 minutes, until the white part of the peel (the pith) is nearly translucent. Use tongs to turn them over in the syrup every now and then.

Remove the slices from the sugar syrup (which you should NOT throw away, it's delicious for cocktails as evidenced by this post). Lay the slices on a rack over parchment paper and allow to dry, at room temp, overnight if possible. They will be tacky but also set-- like a soft candy.

Next day, it's time for cake! Place whole, unpeeled clementines in a water filled medium pot, and bring to a boil over high heat. Reduce heat to low and simmer gently for 2 hours, adding more water as needed. Remove clementines with a slotted spoon and, once cool enough to handle, halve and remove any seeds. Purée in a food processor or blender until smooth-- now you have your citrixy liquid to add to your other cakey ingredients. Preheat your oven to 350.

Spray a 7-inch springform pan with cooking oil, and line the bottom with parchment paper, spraying the paper with oil.

Separate yolks from egg whites and whisk the yolks with the sugar, salt, and clementine puree. Add the almond flour and baking powder and stir till combined.

With a hand mixer, beat egg whites until stiff peaks form-- fold into almond flour puree mix to get a fluffier batter that will keep its height while it bakes.

Pour batter into parchment lined springform pan and drop the batter filled pan a handful of times on the counter to remove big air bubbles/smooth out the top

bake until edges are golden brown and starting to pull away from sides of pan, about 50 mins. Transfer to wire rack set over baking sheet. After 20 minutes, run a knife around edge of pan to loosen cake; remove cake from pan. Peel off parchment paper and return cake to wire rack to cool completely.

Just before serving, whisk all of your glaze ingredients together until smooth and thick, but still slightly transparent (add more cream/half and half if it's still lumpy). Pour over cake and top everything off with beautiful candied clementines. Nom Nom Nom even scary warlords will enjoy.