Tree Nuts

Peanuts

Sesame

Fish

Eggs

Soybeans

Garrison Brothers

Blue Run

Field of Dreams

Southern Tier Warlock

Roknar MN Rye - Private Barrel 22-0081 - Farmer & the Cow, 23 Month, 117.6°

Far North

Forest Project - Single Malt, 4 Year, 90°

Browne

Espy House

Middle West Spirits

Crater Lake

Penelope

Guinness Stout

WBW Superfluous Nomenclature

Big Oyster Hammerhead

RAR Nanticoke Nectar

First State Triangle Theory

Allagash White

Evolution Exile

Dewey Fresca

Preheat your oven to 350°F (175°C). Spread the almonds, walnuts, pecans, and hazelnuts evenly on a baking sheet.

Prepare the Nuts

Place the baking sheet in the preheated oven and toast the nuts for about 10-12 minutes, stirring halfway through to ensure even toasting. Keep an eye on them to avoid burning.

Toast the Nuts

In a small bowl, combine honey, cinnamon, and salt. Stir until well mixed.

Mix Flavorings

Once the nuts are toasted, remove them from the oven and let them cool slightly. Drizzle the honey mixture over the nuts and toss to coat evenly.

Coat the Nuts

Almonds

Walnuts

Pecans

Hazelnuts

Honey

Cinnamon

Salt

Rinse the raw peanuts under cold running water to remove any dirt or debris. Drain them well using a colander.

Rinse and Drain Peanuts

Preheat your oven to 350°F (175°C) to roast the peanuts.

Preheat Oven

Evenly spread the rinsed and drained peanuts on a baking sheet in a single layer.

Spread Peanuts on Baking Sheet

If desired, drizzle the olive oil over the peanuts and sprinkle the salt on top. Toss to coat evenly.

Add Olive Oil and Salt (Optional)

Place the baking sheet in the preheated oven and roast the peanuts for 15-20 minutes, stirring halfway through, until they are golden brown and fragrant.

Roast Peanuts

Once roasted, remove the peanuts from the oven and allow them to cool completely on the baking sheet.

Cool the Peanuts

Raw Peanuts

Olive Oil

In a bowl, combine the vegetable oil, soy sauce, minced garlic, grated ginger, honey, salt, and black pepper. Mix well to create a marinade.

Prepare the Marinade

Add the diced chicken breast to the marinade, ensuring all pieces are coated. Cover and refrigerate for at least 30 minutes.

Marinate the Chicken

In a dry skillet over medium heat, add the sesame seeds. Toast them for about 3-5 minutes, stirring frequently, until golden brown. Remove from heat and set aside.

Toast Sesame Seeds

In a large skillet or wok, heat a little oil over medium-high heat. Add the marinated chicken and cook for about 7-10 minutes, or until the chicken is cooked through and no longer pink.

Cook the Chicken

Add the broccoli florets and sliced carrot to the skillet with the chicken. Stir-fry for an additional 5-7 minutes, until the vegetables are tender but still crisp.

Add Vegetables

Once the chicken and vegetables are cooked, sprinkle the toasted sesame seeds over the top. Stir to combine and heat through for another minute.

Add Sesame Seeds

Serve the sesame chicken and vegetable stir-fry hot over rice or noodles, if desired. Enjoy your meal!

Plate and Serve

Sesame seeds

Vegetable oil

Soy sauce

Garlic, minced

Ginger, grated

Black pepper

Chicken breast, diced

Broccoli florets

Carrot, sliced

Rinse the fish fillets under cold water and pat them dry with paper towels.

Prepare the Fish

In a small bowl, mix the olive oil, salt, and black pepper. Brush this mixture over both sides of the fish fillets.

Season the Fish

Cut the lemon in half. Squeeze the juice of one half over the seasoned fish fillets, and slice the other half into wedges for serving.

Prepare Lemon

Finely chop the fresh parsley and set aside for garnish.

Chop Parsley

Heat a skillet over medium-high heat and add the fish fillets. Cook for about 3-4 minutes on each side until the fish is golden brown and flakes easily with a fork.

Cook the Fish

Plate the cooked fish fillets and garnish with chopped parsley and lemon wedges. Serve immediately.

Serve

Fresh fish fillets

Olive oil

Lemon

Fresh parsley

Carefully crack the eggs into a medium-sized bowl. Make sure to discard any pieces of shell.

Crack the Eggs

Using a fork or a whisk, beat the eggs until the yolks and whites are fully combined.

Whisk the Eggs

Add salt and black pepper to the beaten eggs, then whisk again to combine.

Season the Eggs

Place a non-stick skillet over medium heat and add the butter. Allow the butter to melt and coat the bottom of the pan.

Heat the Pan

Pour the beaten eggs into the skillet. Allow them to cook for about 1-2 minutes until the edges start to set.

Cook the Eggs

Using a spatula, gently stir the eggs, pushing them from the edges to the center. Continue to cook while stirring until the eggs are just set but still slightly runny, about 2-3 more minutes.

Scramble the Eggs

Remove the skillet from the heat and transfer the scrambled eggs to a plate. Enjoy warm.

Black Pepper

Butter

Rinse 1 cup of dried soybeans under cold water to remove any dust or impurities. Place the soybeans in a large bowl and cover them with 4 cups of water. Allow the soybeans to soak overnight or for at least 8 hours.

Soaking the Soybeans

After the soaking time, drain the soybeans and rinse them again. In a large pot, add the soaked soybeans along with fresh water (enough to cover the beans). Bring to a boil, then reduce the heat and simmer for about 1 hour or until the soybeans are tender.

Cooking the Soybeans

Once the soybeans are tender, add 1 tsp of salt, 2 tbs of soy sauce, minced garlic, and black pepper. Stir well and allow to simmer for an additional 10 minutes to absorb the flavors.

Seasoning the Beans

If desired, garnish with chili flakes, sesame seeds, and sliced green onions. Drizzle with olive oil before serving.

Garnishing

Serve the seasoned soybeans warm as a side dish or as a main protein source in a salad or grain bowl.

Serving

Dried soybeans

Water

Garlic (minced)

Chili flakes

Green onions (sliced)

Begin by chilling your cocktail glass. You can do this by filling it with ice water and letting it sit while you prepare the drink.

Chill the Glass

In a mixing glass filled with ice, combine the Garrison Brothers Bourbon, sweet vermouth, and Angostura bitters.

Mix the Ingredients

Using a bar spoon, stir the mixture gently for about 30 seconds until well chilled and diluted.

Stir the Mixture

Empty the ice water from the chilled cocktail glass. Use a strainer to pour the mixed drink into the glass.

Strain into Glass

Place a Luxardo cherry in the center of the drink for added flavor and presentation.

Add the Luxardo Cherry

Twist a piece of orange peel over the drink to release its oils, then drop it into the glass for garnish.

Add the Orange Peel

Garrison Brothers Bourbon

Sweet Vermouth

Angostura Bitters

Luxardo Cherry

Orange Peel

In a cocktail shaker, combine the corn whiskey, simple syrup, and fresh lemon juice.

Fill the shaker with ice and shake vigorously for about 15-20 seconds until well chilled.

Strain the mixture into a chilled glass filled with ice.

Strain and Garnish

Add fresh blueberries and mint leaves to the glass for garnish.

Add Blueberries and Mint

Garnish with lemon slices on the rim of the glass.

Finish with Lemon

Serve immediately and enjoy your Blue Run cocktail!

Corn whiskey

Simple syrup

Fresh lemon juice

Blueberries

Mint leaves

Lemon slices

In a large mixing bowl, combine the wheat, barley, and corn. Stir well to mix the grains evenly.

Combine Grains

In a pot, bring 2 cups of water to a boil. Once boiling, remove from heat and let it cool slightly.

Prepare Water

Pour the cooled water over the mixed grains in the bowl. Stir until all grains are saturated.

Combine Base and Water

Add honey, vanilla extract, and cinnamon to the grain mixture. Stir until fully incorporated.

Add Flavoring Agents

Sprinkle brown sugar, sea salt, and lemon zest over the mixture. Stir gently to combine all ingredients.

Add Finishing Touches

Cover the bowl with a clean cloth and let the mixture rest for 30 minutes to allow flavors to meld.

Let Rest

Wheat

Barley

Corn

Vanilla Extract

Brown Sugar

Sea Salt

Lemon Zest

Preheat your oven to 350°F (175°C) to prepare for baking.

Preheat the Oven

In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger. Whisk together until well combined.

Mix Dry Ingredients

In another bowl, mix the pumpkin puree, brown sugar, granulated sugar, eggs, vegetable oil, and vanilla extract. Whisk together until smooth.

Mix Wet Ingredients

Gradually add the wet mixture to the dry ingredients, stirring until just combined. Be careful not to overmix.

Combine Mixtures

Grease and flour a 9x13 inch baking pan, or line it with parchment paper.

Prepare Baking Dish

Pour the batter into the prepared baking dish, spreading it evenly.

Pour Batter

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Bake

Once baked, remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Cool

Once cooled, serve the pumpkin dessert with optional toppings such as whipped cream, cinnamon sugar, and chopped pecans.