Custard Pie

Prepared with pineapple coconut marshmallow, streusel

Hushpuppies

Old Forester Rye

Old Forester Birthday 2023

Larceny

old forester rye, scarlet apertivo, angostura, orange bitters

SCARLET MANHATTAN

banana peel infused rittenhouse rye, caramelized banana, brown sugar, caramel, cold brew, kentucky straight ice

BANANA TIRAMISU OLD FASHIONED

butterfly pea flower-infused deep eddy vodka, dry vermouth, sorel, lemon, brut

ENCHANTED

BLOODY MARY

bottle of sparkling wine, carafe of orange juice

DIY MIMOSAS

cranberry, lime juice, vanilla syrup, rhubarb, ginger beer

PRETTY IN PINK

orange-vanilla syrup, oat milk, club soda

ORANGE DREAM

BROADBENT SAUSAGE

housemade grapefruit & lime syrup, lime juice, club soda

GIRL NEXT DOOR

BUTTERMILK BISCUIT

GRITS

BISCUITS AND GRAVY

brown butter hollandaise, city ham, english muffins, chive, mixed greens

EGGS BENEDICT

farm eggs, manoushe, feta, cilantro, aleppo

SHAKSHUKA

cotto prosciutto, sunrise french loaf, gruyere, dijon, bechamel, sunny egg

CROQUE MADAME

earl gray anglaise, oat streusel, orange, whipped cream

FRENCH TOAST

benedictine, pickled ramp, black lime, dill

SMOKED SALMON TOAST

BROADBENT SAUSAGE BALLS

hot honey, b&b pickles, hot sauce, biscuits

THREE PIECE FRIED CHICKEN

Whisk the 1.5 cups flour, 0.25 tsp salt, and 1 tbsp sugar in a medium bowl until evenly mixed.

Combine dry ingredients

Add the 6 tbsp cold cubed unsalted butter to the flour. Using a pastry cutter or your fingertips, work the butter into the flour until mixture resembles coarse crumbs with some pea-sized pieces remaining (about 6–8 passes).

Cut in butter

Sprinkle 3 tbsp ice water over the mixture a tablespoon at a time and gently stir with a fork until the dough just comes together when pressed. Do not overwork. If still dry, add up to 1 additional tablespoon ice water.

Add ice water and form dough

Form the dough into a flat disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours). On a lightly floured surface, roll the chilled dough to a 12-inch circle about 1/8-inch thick.

Chill and roll out

Transfer dough to a 9-inch pie dish, gently press to fit, trim excess to 1/2 inch beyond rim, then fold under and crimp as desired. Refrigerate while you prepare the filling for 10 minutes.

Fit into pie dish

Preheat oven to 375°F (190°C). Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake 8–10 minutes more until edges are just golden. Reduce oven to 350°F (175°C). This prevents a soggy bottom.

Blind bake (optional but recommended)

In a small saucepan over medium heat, combine 1.5 cups whole milk and 0.5 cup heavy cream. Warm until just steaming and small bubbles form around the edges (do not boil), about 4–6 minutes. Remove from heat.

Warm milk and cream

In a medium bowl, whisk together 3 large eggs, 1/2 cup granulated sugar, and 1/4 tsp salt until the mixture is smooth and slightly pale, about 30–45 seconds.

Whisk eggs and sugar

Slowly pour about one-third of the warm milk mixture into the egg-sugar mixture in a thin stream while whisking constantly to temper the eggs. Then slowly whisk in the remaining warm milk mixture until fully combined.

Temper eggs

Stir in 1 tsp vanilla extract. For an extra-smooth custard, strain the mixture through a fine-mesh sieve into a measuring cup or bowl to remove any coagulated bits.

Add flavoring and strain

Place the prepared (blind-baked) crust on a baking sheet. Pour the custard into the crust, filling to about 1/4 inch below the rim. Lightly sprinkle 1/4 tsp ground nutmeg evenly over the top.

Fill crust and sprinkle nutmeg

Create a water bath by placing the pie dish inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the pie dish. Bake at 350°F (175°C) for 35–45 minutes, or until the custard is set at the edges but still slightly wobbly in the center (the center should register about 175–180°F/79–82°C if using a thermometer).

Bake in water bath

Carefully remove the pie from the water bath and transfer to a wire rack. Let cool to room temperature (about 1–1.5 hours), then refrigerate for at least 2 hours (preferably 4 hours or overnight) to fully set.

Cool and chill

Just before serving, dust the top lightly with 1 tbsp powdered sugar if desired and serve with whipped cream (about 1/2 cup) on the side. Slice with a sharp knife wiped between cuts for clean slices.

Garnish and slice

all-purpose flour

salt

granulated sugar

unsalted butter, cold, cubed

ice water

whole milk

heavy cream

large eggs

vanilla extract

ground nutmeg

powdered sugar

whipped cream

In a large bowl, whisk together 1.5 cups yellow cornmeal, 0.75 cup all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt until evenly combined.

Prepare dry ingredients

In a separate medium bowl, whisk 0.75 cup buttermilk with 1 large egg and 2 tablespoons melted cooled unsalted butter until smooth.

Mix wet ingredients

Pour the wet ingredients into the dry and gently fold until just combined — do not overmix. Fold in 1/2 cup finely diced drained canned pineapple, 1/4 cup shredded sweetened coconut, 1/2 cup chopped mini marshmallows, and 2 tablespoons finely chopped green onion (optional). Batter should be thick but scoopable; if too thick, add up to 1-2 tablespoons buttermilk; if too loose, add 1 tablespoon cornmeal.

Combine and fold in add-ins

In a small bowl, beat 2 oz softened cream cheese with 2 tablespoons confectioners' sugar until smooth. Stir in 1 tablespoon pineapple jam or well-drained mashed crushed pineapple and 1 tablespoon sweetened shredded coconut. Taste and adjust sweetness. Chill briefly (10 minutes) to firm slightly so the filling holds in the hushpuppy.

Using a small spoon or melon baller, portion about 1/2 teaspoon of filling for each hushpuppy to be enclosed in the batter during shaping (see frying step).

In a small bowl combine 1/4 cup all-purpose flour, 2 tablespoons packed light brown sugar, 1 tablespoon toasted shredded coconut, and a pinch (1/8 tsp) ground cinnamon. Cut in 2 tablespoons cold cubed unsalted butter with a fork or fingertips until mixture resembles coarse crumbs. Chill while you heat the oil so it stays crumbly.

Pour about 4 cups neutral frying oil into a heavy pot or Dutch oven to a depth of about 2 inches. Heat over medium-high to 350°F (175°C). If you don't have a thermometer, oil is ready when a 1-inch cube of bread browns in about 50–60 seconds.

Heat the oil

Use two spoons or a small cookie scoop (about 1.25 tablespoons per hushpuppy). Spoon a heaping scoop of batter into your hand or onto a spoon, place about 1/2 teaspoon of the chilled pineapple-coconut cream cheese filling in the center, then cover with another small spoonful of batter and shape quickly into a rough ball (about 1 to 1 1/4 inch diameter). Lightly press a pinch of streusel onto the top of each ball so it adheres.

Shape hushpuppies with filling

Carefully lower 6–8 hushpuppies into the hot oil without overcrowding (work in small batches depending on pot size). Fry, stirring gently and turning as needed, until golden brown and cooked through, about 2.5–3.5 minutes per batch. Internal temperature should reach ~190°F if checked. Use a slotted spoon to transfer to a wire rack set over a baking sheet or paper towels. Immediately sprinkle with a light pinch of the reserved 1/2 teaspoon fine salt while still warm.

Fry in batches

Keep finished hushpuppies in a single layer in a warm oven (200°F/95°C) on the wire rack while you finish remaining batches so they remain crisp.

Drain and keep warm

When all hushpuppies are fried, optionally dust lightly with 1 tablespoon powdered sugar or garnish with 1 tablespoon finely chopped fresh pineapple or micro herbs. Serve warm so the pineapple-coconut marshmallow cream cheese filling is soft and slightly melty.

Leftovers: cool completely and store airtight in the refrigerator up to 2 days. Re-crisp in a 350°F (175°C) oven for 6–8 minutes before serving.

yellow cornmeal

baking powder

baking soda

fine salt

buttermilk

large egg

unsalted butter, melted and cooled

finely diced canned pineapple, drained

shredded sweetened coconut

mini marshmallows, chopped (or regular chopped)

finely chopped green onion (optional, for mild savory balance)

cream cheese, softened

confectioners' sugar

pineapple jam or crushed pineapple, drained and mashed

sweetened shredded coconut

light brown sugar, packed

toasted shredded coconut (optional)

pinch of ground cinnamon

neutral frying oil (vegetable, canola, or peanut)

powdered sugar for dusting

finely chopped fresh pineapple or micro herbs

Place the old-fashioned glass in the freezer for a few minutes or fill it with ice and set aside while building the cocktail to chill the glass.

Chill glass

In the mixing glass, add 2 oz Old Forester Rye, 0.75 oz sweet vermouth, 0.25 oz amaro, 0.25 oz rich simple syrup, 2 dashes Angostura bitters and 1 dash orange bitters (if using).

Combine ingredients

Fill the mixing glass with large ice cubes. Stir gently and continuously for 20–30 seconds (about 20–30 full revolutions) until the mixture is well chilled, slightly diluted, and the outside of the mixing glass becomes lightly frosted.

Add ice and stir

Discard the ice from the chilled old-fashioned glass (if you used ice to chill it). Add one large clear ice cube or a few fresh large ice cubes to the glass.

Prepare serving glass

Using a Hawthorn or julep strainer, double-strain the cocktail from the mixing glass into the prepared old-fashioned glass over the fresh ice to remove any small ice shards.

Strain

Take the orange peel and hold it over the drink, skin side down. Give it a sharp twist to express the oils over the surface of the cocktail, then rub the rim of the glass with the peel to transfer aroma. Optionally, drop the peel into the drink as garnish.

Express orange oils

Serve immediately. Enjoy the balanced spice and caramel notes of the Old Forester Rye with the herbal sweetness of the vermouth and the bitter-sweet depth from the amaro and bitters.

Serve

Rinse and dry the mixing glass, spoon and strainer after use. Wipe down any spills on the bar surface.

Old Forester Rye whiskey

Carpano Antica or sweet vermouth

Amaro (e.g., Averna or Cynar)

Rich simple syrup (2:1 sugar to water)

Angostura bitters

Orange bitters (optional)

Large ice cubes

Orange peel (twist for garnish)

Mixing glass or pint glass

Bar spoon

Strainer (Hawthorn or julep)

Old-fashioned glass

Peeler or small knife

Add 2 oz Old Forester Birthday 2023, 0.5 oz demerara sugar syrup, 0.25 oz orange curaçao, 0.5 oz fresh lemon juice, and 3 dashes Angostura bitters into a mixing glass.

Build and stir

Fill the mixing glass with plenty of ice (large cubes preferred). Stir briskly for 20–30 seconds until the outside of the glass is cold and the liquid is well chilled and slightly diluted.

Add ice and chill

Place a large clear ice cube in an Old-Fashioned (rocks) glass.

Prepare glass

Strain the chilled cocktail over the large ice cube in the prepared glass using a julep or Hawthorne strainer to ensure a clean pour.

Take one piece of orange peel, hold it over the glass and give it a firm twist to express oils over the surface of the drink, then rub the peel around the rim and drop it into the glass as garnish.

Express and garnish

Serve immediately. Sip slowly to appreciate the bourbon's complexity and the citrus/bitters balance.

Combine 2 cups demerara sugar and 1 cup water in a small saucepan over medium heat.

Stir until sugar is completely dissolved, bring just to a simmer for 1–2 minutes, then remove from heat. Allow to cool to room temperature.

Store in a sealed container in the refrigerator for up to 2 weeks. Use 0.5 oz for the cocktail recipe above.

Old Forester Birthday 2023 bourbon

Demerara sugar syrup (2:1)

Orange curaçao

Lemon juice, freshly squeezed

Orange peel (for garnish)

Large ice cube or clear ice

Demerara sugar

Water

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

Chill the glass

In a cocktail shaker (or mixing glass if you prefer stirring) add 2 oz bourbon, 0.5 oz orange liqueur, 0.75 oz fresh lemon juice, 0.5 oz simple syrup and 2 dashes Angostura bitters.

Add enough ice to nearly fill the shaker (about 1 cup). Shake vigorously for 12–15 seconds until well chilled (or, if using a mixing glass, add ice and stir for 20–30 seconds until properly chilled and diluted).

Shake with ice

Discard the ice water from the chilled glass if used. Place one large ice cube or sphere into the glass if you want a slow-diluting presentation; otherwise fill the glass with fresh ice.

Double-strain the shaken cocktail into the prepared glass over the large ice cube or fresh ice to remove small shards of ice and any pulp from the lemon juice.

Express the oils of an orange peel by holding it skin-side down over the drink and giving it a firm twist. Run the peel around the rim of the glass, then drop the peel into the drink as garnish.

Garnish and finish

bourbon (preferably Larceny or another wheated bourbon)

orange liqueur (Cointreau or triple sec)

fresh lemon juice

simple syrup (1:1 sugar to water)

large ice cube or sphere (optional, for old-fashioned style serving)

orange peel (for garnish)

Fill the rocks glass with ice or place in the freezer while you prepare the drink to chill it briefly; discard ice before serving if using freezer chilling.

Add 2 oz Old Forester Rye, 1 oz Scarlet Aperitivo, 2 dashes Angostura bitters, 1 dash orange bitters, and 1/4 tsp simple syrup (optional) into a mixing glass.

Fill the mixing glass with large ice, then stir with a bar spoon for 20–30 seconds (about 20–30 full rotations) until well chilled and slightly diluted. Aim for the glass to feel cold and the liquid to be lightly diluted.

Stir with ice

Discard the ice from the chilled rocks glass if used. Place one large fresh ice cube or several fresh ice cubes into the glass. Use a peeler or paring knife to cut a 1–2-inch orange twist. Express the oils over the drink by holding the twist over the glass and giving it a quick fold or twist so oils spray onto the surface, then rub the peel on the rim and drop it into the glass as garnish.

Prepare glass & garnish

Using a hawthorne or julep strainer, strain the stirred cocktail from the mixing glass into the prepared rocks glass over the large ice cube.

Serve immediately. Taste and, if desired, adjust sweetness on subsequent pours by adding another 1/4 tsp simple syrup. The Scarlet Manhattan should be balanced: rye spice, bitter-sweet scarlet aperitivo, and aromatic bitters.

Rinse and dry your mixing glass, spoon, and strainer. Wipe down any spills and properly store garnishing tools.

Custard Pie

Hushpuppies

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Old Forester Birthday 2023

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Scarlet Manhattan

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Pretty In Pink

Orange Dream

Broadbent Sausage

Girl Next Door

Buttermilk Biscuit

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Biscuits And Gravy

Eggs Benedict

Shakshuka

Croque Madame

French Toast

Smoked Salmon Toast

Broadbent Sausage Balls

Three Piece Fried Chicken