Secret Garden - Kimino Ume, Seedlip Garden 108, All the Bitter Lavender Bitters

D'Anjou - Chamomile, Verjus Blanc, Riesling Syrup, All the Bitter Orange Bitters

Ironwort, Herbal Infusion, Sweet Sage - Slightly Earthy - A Hint of Citrus

Chamomile, Herbal Infusion, Sweet Apple

Raumland, Weiße Traube, "Zerozzante Cuvée No 1," Rheinhessen

Lemon Verbena, Herbal Infusion, Refreshing - Citrus

TFL Seasonal Garden Mint, Herbal Infusion, Refreshing

Avo, "Syncro 10th Anniversary," Band Size: 50 Length: 6 5/8"

Valette, Pinot Noir, Russian River Valley

Borgogno, Barolo

Philippe Livera, "Clos Village," Gevrey-Chambertin

Perchance, Sauvignon Blanc, "Beckstoffer Melrose Vineyard," Napa Valley

Emmerich Knoll, Grüner Veltliner, "Loibner," Federspiel, Wachau

Dönnhoff, "Oberhauser Leistenberg," Kabinett, Nahe

Julian Haart, Riesling, "J.J.," Kabinett, Mosel

J. Lassalle, Brut, Rosé, Premier Cru, Chigny-Les-Roses

Egly-Ouriet, Brut, Grand Cru, Ambonnay

Dom Pérignon, Épernay

Krug, Brut, "Grande Cuvée," Reims

Pommery, Brut, Blanc de Blancs, "Apanage," Reims

Roasted Banana 'Compote' and Rich Cocoa Sauce

Warm Kidavoa Chocolate 'Fondant'

Garden Honey Ice Cream

Armagnac Canned Brooks Cherries and Buckwheat 'Tuile'

'Far Breton'

Caramelized Parsnip 'Croquette,' Toasted Pepitas and Young Ginger-Lemongrass 'Pistou'

Garden Acorn Squash 'Confit'

Collect all the ingredients listed in the recipe including Kimino Ume, Seedlip Garden 108, All the Bitter Lavender Bitters, fresh lavender sprigs, cucumber slices, and optional edible flowers.

Gather Ingredients

Chill a cocktail glass by filling it with ice water and setting it aside while you prepare the cocktail.

Prepare the Glassware

In a cocktail shaker, add 60 ml of Kimino Ume, 45 ml of Seedlip Garden 108, and 2 dashes of All the Bitter Lavender Bitters.

Combine Ingredients

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

Shake with Ice

Remove the ice water from your chilled cocktail glass and strain the contents of the shaker into the glass.

Strain into Glass

Garnish the drink with 2 fresh lavender sprigs and 3 cucumber slices. If desired, add 5 edible flowers for an extra touch.

Add Garnish

Serve immediately and enjoy your refreshing Secret Garden cocktail!

Serve

Kimino Ume

Seedlip Garden 108

All the Bitter Lavender Bitters

Fresh Lavender Sprigs

Cucumber Slices

Edible Flowers (optional)

Boil water and steep 1 cup of chamomile tea for 5 minutes. Strain and allow to cool.

Brew the Chamomile Tea

In a cocktail shaker, combine the cooled chamomile tea, Verjus Blanc, Riesling syrup, and orange bitters.

Mix the Base Ingredients

Shake the Mixture

Strain the mixture into a chilled glass. Optionally, you can use a fine mesh strainer to remove any small chamomile particles.

Strain and Serve

Garnish the drink with fresh chamomile flowers and a thinly sliced piece of orange peel.

Garnish

Chamomile tea

Verjus Blanc

Riesling syrup

Orange bitters

Fresh chamomile flowers

Thinly sliced orange peel

Rinse the ironwort and fresh sage leaves under cool running water to remove any dirt or debris. Pat them dry with a clean kitchen towel.

Prepare the Herbs

Using a microplane or zester, zest one lemon to obtain about 1 teaspoon of lemon zest. Set aside.

Zest the Lemon

Cut the lemon in half and squeeze out 2 tablespoons of lemon juice, discarding any seeds.

Juice the Lemon

In a medium saucepan, bring 4 cups of water to a rolling boil over medium-high heat.

Boil Water

Once the water is boiling, add the rinsed ironwort and fresh sage leaves to the saucepan. Stir gently.

Add Herbs

Remove the saucepan from heat, cover it with a lid, and allow the mixture to steep for 10-15 minutes. This will extract the flavors and beneficial properties of the herbs.

Steep the Mixture

After steeping, carefully strain the mixture through a fine mesh sieve or cheesecloth into a heatproof pitcher or bowl, discarding the solid herbs.

Strain the Infusion

Stir in the lemon juice, lemon zest, and honey to the strained infusion. Mix well until the honey is fully dissolved.

Add Citrus and Sweetener

Pour the herbal infusion into cups or glasses. Serve warm or chill in the refrigerator for a refreshing iced version.

Ironwort (also known as Equisetum arvense)

Fresh Sage Leaves

Lemon Zest

Lemon Juice

Honey

Water

Gather all the ingredients. If using dried apple slices, ensure they are free from additives.

Prepare the Ingredients

Boil the Water

Once the water is boiling, remove it from the heat and add 2 tablespoons of chamomile flowers and 1 cup of dried apple slices.

Add Chamomile and Apple

Cover the saucepan and let the mixture steep for 10-15 minutes, allowing the flavors to meld together.

Infuse the Mixture

After steeping, add a cinnamon stick to the infusion and let it steep for an additional 5 minutes.

Add Cinnamon

Using a fine mesh strainer, strain the infusion into a teapot or individual cups to remove the chamomile flowers and apple slices.

If desired, stir in 1 tablespoon of honey for sweetness. Adjust to taste.

Sweeten (Optional)

Pour the infusion into cups and garnish with lemon slices if desired. Enjoy your sweet apple chamomile herbal infusion warm!

Chamomile flowers

Dried apple slices

Honey (optional)

Cinnamon stick

Lemon slices (optional)

Place the bottle of Raumland, Weiße Traube, 'Zerozzante Cuvée No 1' in the refrigerator for at least 2 hours before serving to ensure it is well-chilled.

Chill the Wine

Choose your preferred wine glasses and chill them in the refrigerator for about 30 minutes before serving the wine. This enhances the overall drinking experience.

Prepare Glassware

Once the wine is chilled, carefully remove the bottle from the refrigerator. Open the bottle and pour the wine into each glass, filling it about two-thirds full.

Pour the Wine

If desired, add a few fresh mint leaves and a slice of lemon to each glass to enhance the flavor and presentation of the wine.

Add Garnishes (Optional)

Serve immediately and enjoy the refreshing taste of Raumland, Weiße Traube, 'Zerozzante Cuvée No 1' with your favorite appetizers or on its own.

Enjoy

Raumland, Weiße Traube, 'Zerozzante Cuvée No 1'

Fresh mint leaves

Lemon slices

Wash the lemon verbena leaves and mint leaves under cold water to remove any dirt or impurities. Slice the lemons in half and then into thin slices, removing any seeds.

In a medium saucepan, bring 4 cups of water to a boil over high heat.

Once the water reaches a rolling boil, remove it from heat. Add the lemon verbena leaves and mint leaves to the water. Allow the herbs to steep for about 10-15 minutes, depending on how strong you want the infusion.

Infuse the Herbs

After steeping, strain the herbal infusion through a fine-mesh sieve into a pitcher to remove the leaves.

While the infusion is still warm, add the sliced lemons and honey or agave syrup. Stir well to combine until the sweetener is fully dissolved.

Add Lemon and Sweetener

Let the infusion cool to room temperature, then refrigerate for at least 1 hour until chilled.

Chill the Infusion

Serve the herbal infusion over ice cubes in glasses. Garnish with additional mint leaves or lemon slices if desired.

Lemon Verbena leaves

Fresh Lemons

Honey or Agave Syrup

Mint leaves

Ice cubes

Rinse the fresh mint and lemon balm leaves under cold water to remove any dirt or debris. Pat dry with a clean towel.

Using a microplane or grater, grate the fresh ginger and set it aside.

Grate the Ginger

Using a zester or a grater, carefully remove the zest from one lemon, ensuring to avoid the bitter white pith.

Once the water is boiling, remove it from the heat and add the fresh mint leaves, dried chamomile flowers, fresh lemon balm leaves, grated ginger, and lemon zest.

Add the Herbs

Cover the saucepan with a lid and let the herbal mixture steep for 10-15 minutes to allow the flavors to meld.

Steep the Infusion

After steeping, use a fine-mesh strainer to strain the infusion into a teapot or pitcher. If desired, stir in honey to sweeten.

Strain and Sweeten (if desired)

Serve the herbal infusion warm or chill it in the refrigerator. Garnish with additional mint leaves or lemon slices if desired.

Serve and Enjoy

Dried chamomile flowers

Fresh lemon balm leaves

Fresh lemon zest

Fresh ginger, grated

Cut the avocados in half, remove the pits, and scoop the flesh into a mixing bowl.

Prepare the Avocados

Using a fork or a potato masher, mash the avocados until smooth, leaving some chunks for texture.

Mash the Avocados

Add the lime juice to the mashed avocados and mix well to prevent browning.

Add Lime Juice

Sprinkle salt and black pepper over the avocado mixture and stir to combine.

Season the Mixture

Finely chop the red onion, cilantro, and jalapeño (removing seeds for less heat if desired).

Chop the Vegetables

Add the chopped red onion, cilantro, and jalapeño to the avocado mixture, stirring gently to combine all ingredients evenly.

Mix in the Vegetables

Avocado

Lime Juice

Salt

Black Pepper

Red Onion

Cilantro

Jalapeño

Place the Valette Pinot Noir bottle in the refrigerator for at least 30 minutes before serving. This will enhance the flavors and aromas.

In a small bowl, whisk together olive oil, fresh lemon juice, minced garlic, fresh dill, salt, and black pepper. Place the salmon fillets in a dish and pour the marinade over them. Let it marinate for at least 15 minutes.

Marinate the Salmon

Preheat your grill to medium-high heat. Ensure the grill grates are clean and lightly oiled to prevent sticking.

Preheat the Grill

Place the marinated salmon fillets on the grill. Cook for about 4-6 minutes on each side, or until the salmon is cooked through and flakes easily with a fork.

Grill the Salmon

Valette Pinot Noir

Grilled salmon

Olive oil

Fresh lemon juice

Garlic

Fresh dill

Black pepper

Place the bottle of Borgogno Barolo in the refrigerator for about 30 minutes prior to serving to reach an optimal serving temperature of around 60-65°F (15-18°C).

Chilling the Wine

After chilling, carefully remove the cork using a corkscrew. Pour the wine into a decanter or directly into wine glasses, allowing it to breathe for at least 15 minutes before serving.

Opening the Wine

Serve the Borgogno Barolo in appropriate wine glasses, ensuring each glass is filled to about one-third full to allow for aroma appreciation.

Serving

Season the lamb shanks with salt and pepper. Heat a large pot over medium-high heat, add olive oil, and brown the shanks on all sides. Remove the shanks and set aside. In the same pot, sauté onions, carrots, and celery until soft. Add garlic and cook until fragrant. Return the shanks to the pot, add red wine, beef broth, and herbs. Bring to a simmer, cover, and braise in the oven at 325°F (160°C) for 2-3 hours or until tender.

Braised Lamb Shanks

Peel and chop the potatoes into equal pieces. Boil in salted water until fork-tender. Drain and return to the pot. Add butter, cream, and minced garlic, then mash until smooth. Season with salt and pepper to taste.

Garlic Mashed Potatoes

Preheat the oven to 400°F (200°C). Chop root vegetables (such as carrots, parsnips, and potatoes) into uniform pieces. Toss with olive oil, salt, and herbs. Spread on a baking sheet and roast for 25-30 minutes, stirring halfway through, until golden brown and tender.

Roasted Root Vegetables

Borgogno Barolo

Remove the beef tenderloin from the refrigerator and let it come to room temperature for about 30 minutes. Preheat your oven to 400°F (200°C).

Prepare the Beef Tenderloin

Pat the beef dry with paper towels. Rub the olive oil over the tenderloin, then season generously with salt and black pepper on all sides.

Season the Beef

In a large oven-safe skillet, heat over medium-high heat. Once hot, add the beef tenderloin and sear on all sides until browned, about 3-4 minutes per side.

Sear the Beef

Add the minced garlic and fresh thyme to the skillet, then add butter. Once the butter has melted, baste the beef with the melted butter for extra flavor.

Secret Garden - Kimino Ume, Seedlip Garden 108, All The Bitter Lavender Bitters

D'anjou - Chamomile, Verjus Blanc, Riesling Syrup, All The Bitter Orange Bitters

Ironwort, Herbal Infusion, Sweet Sage - Slightly Earthy - A Hint Of Citrus

Chamomile, Herbal Infusion, Sweet Apple

Raumland, Weiße Traube, "zerozzante Cuvée No 1," Rheinhessen

Lemon Verbena, Herbal Infusion, Refreshing - Citrus

Tfl Seasonal Garden Mint, Herbal Infusion, Refreshing

Avo, "syncro 10th Anniversary," Band Size: 50 Length: 6 5/8"

Valette, Pinot Noir, Russian River Valley

Borgogno, Barolo

Philippe Livera, "clos Village," Gevrey-chambertin

Perchance, Sauvignon Blanc, "beckstoffer Melrose Vineyard," Napa Valley

Emmerich Knoll, Grüner Veltliner, "loibner," Federspiel, Wachau

Dönnhoff, "oberhauser Leistenberg," Kabinett, Nahe

Julian Haart, Riesling, "j.j.," Kabinett, Mosel

J. Lassalle, Brut, Rosé, Premier Cru, Chigny-les-roses

Egly-ouriet, Brut, Grand Cru, Ambonnay

Dom Pérignon, Épernay

Krug, Brut, "grande Cuvée," Reims

Pommery, Brut, Blanc De Blancs, "apanage," Reims

Warm Kidavoa Chocolate 'fondant'

Garden Honey Ice Cream

'far Breton'

Garden Acorn Squash 'confit'