quatre épices & honey cake, butterscotch

anejo tequila, sweeet vermouth, mole bitters

distrito federal

watermelon crawl

texas rye, yellow chartreuse, sweeet vermouth

gruenepoint

riz au lait, honeycrisp, calvados, benne

quatre épices & honey cake

gnocchi parisienne, brown butter

olive oil

haricots verts, pistachio

paris, tx

pommes paillasson

corn infused vodka, gin, nixta, dry vermouth

cornstar martini

tommy’s margarita

electron

salade de laitue, soft herbs

hanky panky

riz au lait

lemon yaupon sorbet

Sides

quadre épices & honey cake

beef tallow pommes frites

Roasted Lion's Mane Mushroom

Wagyu hanger Steak

wagyu flat iron steak

Preheat oven to 350°F (175°C). Grease an 8-inch (20 cm) square or round cake pan and line the bottom with parchment paper; grease parchment as well.

Prepare oven and pan

Whisk together the dry ingredients: in a medium bowl combine 2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp fine sea salt, and 1 tsp ground quatre épices. Mix thoroughly to distribute the spice evenly.

Combine sugar and wet ingredients: in a large bowl whisk 0.5 cup honey and 3.4 oz (about 3/4 cup) granulated sugar until combined. Add 2 large eggs and whisk until smooth. Stir in 3/4 cup melted butter (cooled slightly), 3/4 cup whole milk, and 1 tsp vanilla extract until homogeneous.

Fold dry into wet: add the dry flour-spice mixture to the wet mixture in two additions, folding gently with a spatula just until no streaks of flour remain. Do not overmix to keep cake tender.

Transfer batter to the prepared pan, smoothing the top with an offset spatula. Tap the pan gently on the counter to release any large air bubbles.

Bake: place in the center of the preheated oven and bake for 28–35 minutes, or until the top is golden, a toothpick inserted into the center comes out with a few moist crumbs (not wet batter), and the cake springs back slightly when pressed.

Cool: remove cake from oven and place on a wire rack. Let the cake rest in the pan for 10 minutes, then invert onto the rack, peel off parchment, and cool completely (about 45–60 minutes) before adding sauce so the sauce soaks in evenly.

Make the sauce while the cake cools: in a small heavy-bottomed saucepan combine 0.75 cup packed light brown sugar and 4 tbsp unsalted butter over medium heat. Stir constantly until the butter melts and the sugar dissolves, about 2–3 minutes.

Add cream and honey: carefully whisk in 1/2 cup heavy cream and 2 tbsp honey. Bring the mixture to a gentle simmer (do not boil vigorously) and cook for 2–3 minutes until slightly thickened. Stir frequently to prevent scorching.

Finish and season: remove from heat and whisk in 1/4 tsp fine sea salt and 1/2 tsp vanilla extract. If you prefer a thinner sauce to pour over warm cake, stir in 1–2 tbsp more cream. Let the sauce cool for 5–10 minutes so it thickens slightly but remains pourable.

Assemble: place the cooled cake on a serving plate or keep in the pan. If you like, warm the butterscotch sauce slightly so it is pourable. Pour the sauce evenly over the top of the cake, allowing some to drip down the sides; for a more saturated, sticky finish, poke several shallow holes in the cake top with a skewer before pouring so the sauce sinks into the crumb.

Garnish: scatter 1/2 cup toasted chopped pecans or walnuts over the top while the sauce is still warm so they adhere. Dust lightly with 1 tbsp powdered sugar if desired.

Serve: slice the cake and serve at room temperature or slightly warm. Leftovers can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days. Reheat gently before serving, and if sauce has thickened, warm it and spoon over slices.

all-purpose flour

granulated sugar

baking powder

fine sea salt

quatre épices (ground)

unsalted butter, melted and slightly cooled

whole milk

honey (mild-flavored, e.g., acacia or wildflower)

large eggs

vanilla extract

light brown sugar, packed

unsalted butter

heavy cream

honey

powdered sugar (optional, for dusting)

toasted chopped pecans or walnuts (optional)

If desired, place an old-fashioned glass in the freezer for a few minutes or fill it with ice water to chill while you prepare the cocktail.

Chill glass

Add 2 oz añejo tequila and 1 oz sweet vermouth into a mixing glass or cocktail shaker (no need to shake).

Measure and combine

Add 6 dashes of mole bitters to the mixing glass. Mole bitters are intense; start with 4 dashes if you prefer a milder chocolate-spice note and adjust in future pours.

Add bitters

Fill the mixing glass with plenty of ice and stir gently for about 30–45 seconds (20–30 full turns) until well chilled and slightly diluted.

Stir with ice

Discard the ice water from the chilled glass if used. Place a large clear ice cube into the glass.

Prepare glass

Strain the chilled mixture over the large ice cube into the old-fashioned glass using a julep or hawthorne strainer.

Strain

Take an orange peel, hold it skin-side down over the glass and give it a firm twist to express the oils over the surface of the drink, then rub the peel on the rim and drop it into the glass as garnish.

Express and garnish

Serve immediately. Optionally provide a tasting note: smooth, oak and vanilla from the añejo, sweet herbal backbone from vermouth, and warm cocoa/ spice from the mole bitters.

Serve

Añejo tequila

Sweet vermouth (rosso)

Mole bitters

Orange peel (garnish)

Large ice cube(s)

Cube about 1.5 cups (roughly 6–8 oz by volume) of seedless watermelon and place in a blender. Blend on high until smooth (10–15 seconds). Strain through a fine-mesh sieve into a bowl, pressing solids to extract as much liquid as possible. You should yield about 3 oz of juice for this recipe.

Prepare watermelon juice

Rub a lime wheel around the rim of a rocks or coupe glass. Pour the fleur de sel or coarse salt onto a small plate and gently press the rim into the salt to coat. Set the glass aside.

Salt the glass (optional)

Fill a cocktail shaker halfway with ice. Add 2 oz mezcal, 3 oz fresh watermelon juice, 0.75 oz fresh lime juice, and 0.5 oz simple syrup. Secure the lid and shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted.

Build and shake

Double-strain the cocktail into the prepared glass filled with fresh ice (or serve neat in a coupe). If you prefer a lighter, spritz-style drink, top with 1 oz chilled soda water and give a gentle stir to combine.

Strain and finish

Garnish the drink with a small watermelon wedge or spear on the rim, add a lime wheel, and tuck a mint sprig alongside if using. Serve immediately.

mezcal

fresh watermelon juice

fresh lime juice

simple syrup (1:1)

tingling or soda water (optional)

watermelon wedge or spear

fleur de sel or coarse salt (rim)

lime wheel

mint sprig (optional)

Add 2 oz Texas rye, 1 oz sweet vermouth, 0.5 oz Yellow Chartreuse, and 2 dashes Angostura bitters to a mixing glass.

Measure

Fill the mixing glass with large ice and stir gently for 30–45 seconds until the mixture is well chilled and slightly diluted (glass should feel cold and a small amount of frost may form).

Ice & Stir

Strain the cocktail through a julep or fine strainer into a chilled rocks glass over a large ice cube (or into a chilled coupe/ Nick & Nora without ice if preferred).

Express a lemon twist over the drink to release oils, run the twist around the rim, then drop it into the glass. Optionally, add an extra dash of Angostura on the surface for aroma.

Garnish & Finish

Texas rye whiskey

sweet (red) vermouth

Yellow Chartreuse

Angostura bitters

lemon twist (for garnish)

large ice cube(s)

Rinse 1 cup short-grain rice under cold water until the water runs clear. Drain. In a medium heavy-bottomed saucepan, combine the rinsed rice, 4 cups whole milk, 1/2 cup heavy cream, 1/2 cup granulated sugar, and 1/4 tsp fine sea salt. If using a vanilla bean, split it lengthwise, scrape the seeds into the pot and add the pod; if using extract, wait to add it near the end.

Rinse and combine

Place the saucepan over medium heat and bring to a gentle simmer, stirring frequently to prevent rice sticking. Once simmering, reduce heat to low so the mixture is barely bubbling. Cook, stirring every 3–5 minutes, until the rice is tender and the mixture is creamy, about 35–45 minutes. If the pudding thickens too quickly, add up to 1/2 cup more milk in small splashes to reach a creamy consistency.

Cook low and slow

When rice is tender and mixture is thick but pourable, remove from heat. Stir in 1 tbsp unsalted butter and 1 tsp vanilla extract (if using instead of a bean). Taste and adjust sweetness. Transfer to a shallow bowl or individual serving dishes. Let cool slightly, then cover and chill at least 1 hour (or serve warm if preferred).

Finish and cool

While the rice cooks or chilling, core and cut 2 medium Honeycrisp apples into 1/2-inch slices or 3/4-inch cubes depending on desired presentation. Toss immediately with 1 tsp lemon juice to prevent browning.

Prepare apples

In a medium skillet over medium heat, melt 1 tbsp unsalted butter. Add the apple pieces and sauté for 4–5 minutes until they begin to soften. Sprinkle 2 tbsp light brown sugar and 1/4 tsp ground cinnamon over the apples and continue to cook 2–3 minutes, stirring, until they are glossy and caramelized at the edges.

Cook apples

Reduce heat to low. Carefully add 2 tbsp Calvados to the pan. If you are comfortable and in a safe, ventilated area, you may ignite briefly to flambé (tilt pan away from face and light with long match) letting flames subside; this burns off the alcohol and concentrates flavor. If not flambéing, simply simmer 1–2 minutes until alcohol aroma diminishes. Stir to lift any browned bits and form a syrupy glaze. Remove from heat and set aside to cool slightly.

Flambé or deglaze with Calvados

In a small dry skillet over medium heat, add 3 tbsp white sesame seeds and toast, stirring or shaking the pan, until golden and fragrant, 2–3 minutes. Watch carefully to avoid burning. Remove from heat and immediately transfer to a bowl to stop cooking. If using, toss with 1/2 tsp toasted sesame oil and 1/4 tsp flaky sea salt.

Toast sesame

Portion the chilled or warm rice pudding into 4 ramekins or bowls (this recipe yields about 4 servings). Spoon warm Honeycrisp apple and Calvados mixture over each portion — about 3–4 tablespoons per serving, more if desired.

Sprinkle a generous 3/4 tablespoon of toasted sesame (benne) over each serving for crunch and nutty flavor. Drizzle about 1/2 teaspoon honey per portion (total 2 tsp divided) and finish with a small pinch of flaky sea salt if desired. Garnish with a fresh mint leaf per serving for color.

Serve immediately if you want the apple warm against chilled pudding, or let everything come to room temperature for a more integrated texture.

short-grain rice (e.g., Arborio or pudding rice)

vanilla bean (split) or vanilla extract

Honeycrisp apples

light brown sugar

lemon juice

Calvados (apple brandy)

ground cinnamon

white sesame seeds (benne)

toasted sesame oil (optional for extra aroma)

flaky sea salt

honey (mild, such as acacia or wildflower)

fresh mint leaves (optional)

Preheat the oven to 350°F (175°C). Grease an 8-inch (20 cm) round cake pan and line the bottom with parchment; butter the parchment.

Preheat and prepare pan

In a large bowl using a stand mixer with paddle or a handheld mixer, beat the softened unsalted butter (1 cup) with the light brown sugar (1 cup) and granulated sugar (1 tablespoon) on medium-high until light, fluffy and slightly paler, about 3–4 minutes.

Cream butter and sugars

Beat in the eggs one at a time, 20–30 seconds each, scraping down the bowl between additions. Add the honey (1 tablespoon) and vanilla (1 teaspoon) and mix until combined.

Add eggs and flavorings

In a separate bowl whisk together the all-purpose flour (2 cups), baking powder (1 teaspoon), salt (1/2 teaspoon) and quatre épices (1 teaspoon) until evenly distributed.

Combine dry ingredients

With the mixer on low speed, add about one-third of the dry ingredients to the butter-egg mixture, then add half of the buttermilk (3/8 cup). Repeat: another third of dry, remaining buttermilk, then finish with the remaining dry. Mix just until no streaks of flour remain — do not overmix.

Alternate dry and wet

Scrape the batter into the prepared pan, smooth the top, and tap the pan gently on the counter to remove air bubbles. Bake in the preheated oven for 30–38 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs and the top is golden. Rotate the pan halfway through baking for even browning.

Transfer and bake

Allow the cake to cool in the pan on a wire rack for 10–15 minutes. Run a knife around the edges, then invert onto the rack and remove the parchment. Let cool another 10 minutes (cake should be warm, not hot) before adding the warm butterscotch glaze so it absorbs into the crumb.

Cool before glazing

While the cake bakes or in the last 10 minutes of cooling, combine dark brown sugar (3/4 cup), unsalted butter (4 tablespoons) and heavy cream (1/2 cup) in a small saucepan over medium heat. Stir constantly until the butter melts and the sugar dissolves, then bring to a gentle simmer for 2–3 minutes until slightly thickened.

Make the butterscotch

Remove the pan from the heat. Whisk in honey (1 tablespoon), sea salt (1/4 teaspoon) and vanilla extract (1/2 teaspoon). Taste and adjust salt or honey if you prefer a sweeter or more salted butterscotch. If the glaze seems too thin, return to low heat for 1 minute, stirring; if too thick, stir in 1–2 tablespoons of warm cream or milk.

Finish and flavor

Place the warm (not hot) cake on a plate or cake stand with a rim to catch drips. Spoon the butterscotch evenly over the top, allowing some to run down the sides. For deeper soak, gently poke the warm cake surface with a skewer or fork in several spots before pouring the glaze so it penetrates the crumb.

Glaze the cake

Let the glazed cake sit at room temperature for at least 30 minutes so the glaze sets and flavors meld. Serve slices warm or at room temperature. Leftovers keep covered in the refrigerator up to 4 days; bring to room temperature or warm briefly before serving.

Set and serve

unsalted butter, softened

honey (mild-flavored, e.g., clover)

quatre épices (ground: mix of black pepper, cloves, nutmeg, ginger — or store-bought)

buttermilk (or milk + 1 tbsp lemon juice)

dark brown sugar, packed

In a medium saucepan over medium heat, combine 1 cup whole milk, 2 tablespoons unsalted butter, and 1/2 teaspoon fine sea salt. Bring to a gentle simmer — small bubbles around the edge — but do not boil.

Heat liquids and butter

Once simmering, remove pan from heat and add 3/4 cup sifted all-purpose flour all at once. Stir vigorously with a wooden spoon until a smooth paste (panade) forms and pulls away from the sides of the pan, about 1–2 minutes. Return to low heat for 30–60 seconds, stirring, to dry the paste slightly; you should see a thin film form on the bottom briefly.

Add flour and form paste

Transfer the panade to a mixing bowl or keep in the saucepan off heat to cool for 2–3 minutes so it’s warm but not hot (this prevents cooking the eggs). Beat in the eggs one at a time: add the first egg and vigorously stir until incorporated, then add the second and third, fully incorporating each before adding the next. The final batter should be smooth, glossy, and pipeable but thick enough to hold shape. If batter seems too stiff, stir in up to 1–2 tablespoons (approx. portion of the extra 1/4 cup liquid) warm milk or water to loosen slightly.

Cool slightly and incorporate eggs

Fold in 1/4 cup grated Parmigiano-Reggiano, if using, until evenly distributed. Taste a tiny amount (after it cools) and adjust seasoning: add a pinch more salt if necessary.

Optional cheese

Bring a large pot of salted water to a gentle boil (about 4–5 quarts water, salted to taste). Fit a piping bag with a plain round tip or use a sturdy resealable bag with a corner cut. Fill the bag with the choux batter. Pipe 1-inch mounds directly into the simmering water, or pipe onto a lightly oiled baking sheet in small rounds and refrigerate briefly before poaching. Work in batches so the water returns to a gentle simmer quickly.

Pipe or spoon gnocchi

Poach the gnocchi in gently simmering water: they will sink then rise. After they float, cook for 2–3 minutes more to set through. Use a slotted spoon to transfer them to a tray lined with paper towels or a lightly oiled baking sheet. Keep warm while finishing remaining batches.

Poach gnocchi

In a large sauté pan over medium heat, add 1 teaspoon neutral oil and 6 tablespoons unsalted butter. Melt the butter and let it foam and then subside. Continue cooking, swirling the pan occasionally, until the milk solids turn golden brown and the butter smells nutty, 3–5 minutes. Watch closely to avoid burning.

Prepare sauté pan

If using sage, add the fresh leaves to the butter during the last 30–45 seconds of browning; they will crisp in the butter. Remove and transfer the leaves to a paper towel if you want them extra crisp, or leave them in the pan for serving.

Add sage (optional)

Remove the pan from direct heat and stir in 1 tablespoon fresh lemon juice to brighten the sauce. Season with 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper, tasting and adjusting as needed. If the sauce thickens too much, add 1–2 tablespoons of warm water or reserved poaching liquid to loosen.

Finish the sauce

Add the poached gnocchi to the brown butter pan in batches over medium-low heat. Toss gently for 1–2 minutes, coating each piece and allowing a little surface browning to develop. Be gentle so the airy choux does not deflate. If using crisped sage, return the leaves to the pan briefly to rewarm.

Toss gnocchi in brown butter

Transfer the gnocchi to warmed plates or a shallow bowl. Sprinkle with 3/4 cup grated Parmigiano-Reggiano and finish with a few grinds of black pepper. Serve immediately so the gnocchi remain tender and the butter sauce glossy.

whole milk + water (extra, if needed)

all-purpose flour, sifted

grated Parmigiano-Reggiano (optional, folded into batter)

unsalted butter (for browning)

fresh sage leaves (optional)

fresh lemon juice

grated Parmigiano-Reggiano (for serving)

freshly ground black pepper

neutral oil (for pan, e.g., grapeseed or vegetable)

In a clean jar or bottle, add 12 oz neutral vodka and 1 tablespoon extra-virgin olive oil. Seal and shake vigorously for 30 seconds to emulsify the oil into the vodka.

Combine and chill

Place the sealed container in the freezer for 2–4 hours. The cold will encourage the oil to congeal and separate from the vodka. After chilling, quickly decant the liquid (cold vodka) away from the clumped oil. If small droplets remain, you can filter through a coffee filter or fine mesh to clarify. Resulting olive oil–infused vodka can be kept chilled and used for several weeks.

Separate

Chill your martini glass in the freezer or fill it with ice water while you prepare the drink.

If using the optional olive brine for a slightly dirty profile, add 1/2 tsp olive brine to a mixing glass. Otherwise skip this step.

Quatre Épices & Honey Cake, Butterscotch

Distrito Federal

Watermelon Crawl

Gruenepoint

Riz Au Lait, Honeycrisp, Calvados, Benne

Quatre Épices & Honey Cake

Gnocchi Parisienne, Brown Butter

Olive Oil

Haricots Verts, Pistachio

Paris, Tx

Pommes Paillasson

Cornstar Martini

Tommy’s Margarita

Electron

Salade De Laitue, Soft Herbs

Hanky Panky

Riz Au Lait

Lemon Yaupon Sorbet

Sides

Quadre Épices & Honey Cake

Beef Tallow Pommes Frites

Roasted Lion's Mane Mushroom

Wagyu Hanger Steak

Wagyu Flat Iron Steak