Delice Lince

Wine Flights

Halloumi Fries

Smoked French

Big Dipper

Pretzel Sliders

Cheese Board

Von Winning - Sekt Extra Brut

Domaine d'Orfeuilles

Tentacion Par Maucaillou

Pierre Sparr Cremant Rosé

Jean Laurent Blanc de Noirs

Billecart-Salmon Brut Rosé

Philipponnat Royale Réserve Brut

Marc Hebrart Cuvée Réserve Brut

Jacquart Brut 'Mosaïque'

Cocchi Brachetto, Chiarli 'Vecchia Modena' Lambrusco, Lindemans Framboise Lambic.

By Any Other Name

Tapiz Rose of Malbec, Pierre Sparr Brute Rose, Reginato Rose.

Bouquet of Roses

Fully sweet. Ripe raspberry with roses on the nose. Lovely texture, not sticky or cloying.

Cocchi Brachetto d'Acqui

Light and airy. Pretty, lacy mousse, and racing bubbles. Sweet-tart lemon leaps from the glass.

Louis Picamelot Blanc de Blancs Brute

Violets and berries on the nose, brightly acidic, strawberries, raspberries, & citrus on the palate.

Chiarli Vecchia Modena Lambrusco

Bright pink, intense aromas of fruit. Persistent bubbles, fresh and fruity.

Tapiz Brut Rose

TLC, Hendricks, Grey Goose, Bombay Sapphire, Titos

Vodka

El Dorado 12yr, Sailor Jerry Spiced, Diamond White

In a large mixing bowl, combine all-purpose flour, granulated sugar, and salt. Mix well.

Make the Dough

Cut the unsalted butter into small cubes and add to the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

Incorporate Butter

Gradually add ice water, one tablespoon at a time, mixing until the dough holds together. Do not overmix.

Add Ice Water

Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Chill the Dough

Preheat Oven

In a large bowl, combine ricotta cheese, powdered sugar, vanilla extract, eggs, and lemon zest. Mix until smooth and well combined.

Mix Filling Ingredients

Gently fold in the heavy cream until the mixture is creamy and smooth.

Add Heavy Cream

On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer it to a 9-inch pie dish, pressing it into the bottom and up the sides.

Roll Out the Dough

Pour the ricotta filling into the prepared crust, smoothing the top with a spatula.

Add Filling

Bake in the preheated oven for 40-45 minutes, or until the filling is set and lightly golden on top.

Bake

Remove from the oven and let cool at room temperature for at least 30 minutes before refrigerating for at least 2 hours.

Cool

Before serving, wash the fresh berries and mint leaves. Pat dry.

Prepare Topping

Slice the Delice Lince and top with fresh berries and mint leaves. Dust with powdered sugar before serving. Enjoy!

Serve

All-purpose flour

Granulated sugar

Salt

Unsalted butter

Ice water

Ricotta cheese

Powdered sugar

Vanilla extract

Eggs

Lemon zest

Heavy cream

Fresh berries (strawberries, blueberries, raspberries)

Mint leaves

Powdered sugar (for dusting)

Choose four different wines to include in your flight, ensuring a variety that contrasts and complements each other.

Select Your Wines

For each wine, measure out 5 oz into a small glass or wine tasting pourer. Make sure to pour them carefully to avoid spills.

Measure and Pour

Place the poured wines on a serving tray or board, arranging them from lightest to darkest in color for a visually appealing presentation.

Arrange the Wines

Select a variety of cheeses such as Brie, Cheddar, and Gouda. Arrange them aesthetically on a cheeseboard.

Prepare the Cheese Platter

Open the box of crackers and place them in a small bowl or directly on the board beside the cheeses.

Open the Crackers

Fill a small bowl with olives and place it on the board. Do the same for the nuts, providing a substantial amount for guests to snack on.

Add the Olives and Nuts

Chardonnay

Pinot Noir

Cabernet Sauvignon

Sauvignon Blanc

Cheese Platter

Crackers

Olives

Nuts (Almonds or Walnuts)

Slice the Halloumi cheese into thick fries, about 1 cm wide.

Cut the Halloumi

In a shallow bowl, mix the all-purpose flour, cornstarch, salt, and black pepper together until well combined.

Season the flour

In a large, deep skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the oil

Dredge each Halloumi fry in the seasoned flour mixture, ensuring they are fully coated.

Coat the Halloumi

Carefully place the coated Halloumi fries into the hot oil, frying them in batches to avoid overcrowding. Cook for about 2-3 minutes on each side or until golden brown and crispy.

Fry the Halloumi

Using a slotted spoon, remove the fries from the oil and place them on a paper towel-lined plate to drain excess oil.

Drain the fries

In a small bowl, combine the Greek yogurt, lemon juice, garlic powder, and chopped dill. Mix until smooth.

Mix the sauce ingredients

Serve the crispy Halloumi fries hot with the dipping sauce on the side.

Halloumi cheese

Cornstarch

Black pepper

Vegetable oil

Greek yogurt

Lemon juice

Garlic powder

Fresh dill, chopped

Gather all the ingredients needed for the Smoked French.

Prepare the Ingredients

In a skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the French bread slices and toast them until golden brown on both sides, approximately 2-3 minutes per side. Remove from the skillet and set aside.

Toast the Bread

In a small bowl, mix the cream cheese, chopped fresh dill, salt, and black pepper until well combined. You can adjust seasoning to your preference.

Prepare Cream Cheese Spread

Thinly slice the red onion and set it aside. You can soak the slices in water for a few minutes to reduce the sharpness if desired.

Slice the Red Onion

Spread a generous amount of the dill cream cheese mixture on each slice of toasted French bread. Top with slices of smoked salmon, a few capers, and a few slices of red onion.

Assemble the Smoked French

Squeeze fresh lemon juice over the assembled Smoked French for an added zing. Garnish with additional dill if desired. Serve immediately.

Garnish and Serve

French bread

Smoked salmon

Cream cheese

Capers

Red onion

Lemon

Fresh dill

Olive oil

In a mixing bowl, combine the cream cheese and sour cream. Use a hand mixer or a whisk to blend until smooth and creamy.

Mixing Ingredients

Stir in the shredded cheddar cheese, diced green onions, diced jalapeños, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.

Adding Cheese and Spices

Cover the cheese mixture with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

Chilling

Wash and peel the carrots. Cut them into sticks. Wash the celery and cut into sticks as well. Remove seeds from the bell peppers and cut them into strips. Slice the cucumber into rounds.

Cutting Vegetables

On a large platter, arrange the cut vegetables in an attractive manner for serving.

Arranging the Platter

Once the cheese dip is chilled, transfer it to a serving bowl. Place the tortilla chips around the cheese dip on the platter alongside the vegetable platter.

Final Assembly

Serve immediately with tortilla chips and fresh vegetables for dipping.

Enjoying

Cream Cheese

Sour Cream

Shredded Cheddar Cheese

Diced Green Onions

Diced Jalapeños

Garlic Powder

Black Pepper

Carrots

Celery Sticks

Bell Peppers

Cucumber

Tortilla Chips

In a bowl, combine warm water (1.5 cups), brown sugar (0.5 cups), and active dry yeast (2.25 tsp). Stir gently and let it sit for about 5-10 minutes until frothy.

Activate the Yeast

In a large mixing bowl, combine all-purpose flour (4 cups) and salt (1 tsp). Mix well.

Mix the Dry Ingredients

Once the yeast mixture is frothy, add it to the dry ingredients. Mix until a dough forms.

Combine Wet and Dry Ingredients

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.

Knead the Dough

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Let the Dough Rise

Preheat the Oven

In a large pot, bring 10 cups of water and baking soda (0.5 cups) to a boil.

Prepare Baking Soda Solution

Once risen, punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball and then flatten it slightly to form a slider shape.

Shape the Dough

Drop each slider into the boiling baking soda solution for about 30 seconds. Remove with a slotted spoon and place on a greased baking sheet.

Boil the Pretzel Sliders

Brush each slider with the beaten egg (1 large) and sprinkle coarse sea salt (2 tsp) on top.

Brush with Egg and Sprinkle Salt

Bake in the preheated oven for 12-15 minutes, or until golden brown.

In a skillet over medium heat, cook ground beef (1 lb) until browned. Season with salt (1 tsp) and black pepper (0.5 tsp).

Cook the Ground Beef

Once the beef is cooked, place cheddar cheese slices (8 slices) on top and cover until melted.

Add Cheese

Once the pretzel sliders are baked, slice them in half. Place a portion of the beef and melted cheese on the bottom half, top with sliced pickles (0.5 cup), and place the top half back on.

Assemble the Sliders

Warm water

Active dry yeast

Brown sugar

Baking soda

Egg (beaten)

Coarse sea salt

Ground beef

Cheddar cheese slices

Pickles (sliced)

Cut the Brie cheese into wedges, slice the Cheddar cheese into cubes, and crumble the Gorgonzola cheese. Arrange them on a large serving board.

Prepare the Cheeses

Wash the grapes thoroughly and pat them dry. Slice the apple into thin wedges. Arrange the grapes, apple slices, and dried apricots around the cheeses on the board.

Prepare the Fruits

Place the almonds and walnuts in small bowls or directly on the board, distributing them evenly.

Prepare the Nuts

Spoon the honey and fig jam into small bowls and place them on the board for easy access.

Delice Lince

Wine Flights

Halloumi Fries

Smoked French

Big Dipper

Pretzel Sliders

Cheese Board

Von Winning - Sekt Extra Brut

Domaine D'orfeuilles

Tentacion Par Maucaillou

Pierre Sparr Cremant Rosé

Jean Laurent Blanc De Noirs

Billecart-salmon Brut Rosé

Philipponnat Royale Réserve Brut

Marc Hebrart Cuvée Réserve Brut

Jacquart Brut 'mosaïque'

By Any Other Name

Bouquet Of Roses

Cocchi Brachetto D'acqui

Louis Picamelot Blanc De Blancs Brute

Chiarli Vecchia Modena Lambrusco

Tapiz Brut Rose

Vodka

Rum