now on gabreux

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This beautiful charcuterie display on a cake stand will make your next party more interesting. The savory Prosciutto and Salami, the creamy Brie and Cheddar, and the sweet grapes and fig jam all go well together and will make your guests happy. Both the food and the way it's presented are beautiful, which makes it perfect for any special event.

Ingredients: 200g Prosciutto. 150g Salami. 100g Brie Cheese. 100g Cheddar Cheese. 100g Grapes. 100g Cherry Tomatoes. 50g Olives. 50g Mixed Nuts. 50g Fig Jam. 1 Baguette, sliced. Fresh Rosemary Sprigs.

Instructions: Begin by arranging a beautiful cake stand or platter for your charcuterie presentation. Fold the Prosciutto slices into elegant rolls and place them on the stand. Arrange the Salami slices in a fan-like pattern around the Prosciutto rolls. Cut the Brie and Cheddar Cheese into bite-sized pieces and place them on the stand. Add clusters of Grapes and Cherry Tomatoes for a pop of color and freshness. Scatter Olives and Mixed Nuts around the stand for variety and texture. Place a small bowl of Fig Jam on the stand for a sweet accompaniment. Arrange the Baguette slices in a decorative fashion, ensuring easy access for guests. Garnish the charcuterie with fresh Rosemary sprigs for a fragrant touch. Your charcuterie cake stand is ready to impress! Serve with your favorite drinks and enjoy.

Lisa Wooten

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The holiday drink Jingle Spice combines the warmth of spiced rum with the sourness of cranberry juice and the zing of ginger beer to make a delicious and refreshing drink.

Ingredients: 1 oz spiced rum. 1 oz cranberry juice. 0.5 oz orange liqueur. 0.5 oz lime juice. Ginger beer, to top.

Instructions: Fill a shaker with ice. Add spiced rum, cranberry juice, orange liqueur, and lime juice to the shaker. Shake well until chilled. Strain into a glass filled with ice. Top with ginger beer. Garnish with a lime wedge and cranberries, if desired.

Stanley Sawyer

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Roasted beets, quinoa, creamy Burrata cheese, and crispy baby potatoes make this salad colorful and tasty. Great for a healthy meal that fills you up.

Ingredients: 4 small beets, trimmed and peeled. 1 cup quinoa. 1/2 cup Burrata cheese, torn into pieces. 8-10 baby potatoes, halved. 2 tablespoons olive oil. Salt and pepper to taste. 2 cups mixed greens e.g., arugula, spinach. 1/4 cup balsamic vinaigrette dressing. 1/4 cup chopped fresh basil. 1/4 cup chopped fresh parsley.

Instructions: Preheat the oven to 400F 200C. Place the trimmed and peeled beets on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat evenly. Roast in the preheated oven for 30-40 minutes or until tender. Let them cool, then slice into rounds. While the beets are roasting, cook the quinoa according to package instructions. Once cooked, fluff it with a fork and let it cool. In a separate baking dish, toss the halved baby potatoes with the remaining 1 tablespoon of olive oil, salt, and pepper. Roast in the oven for about 20-25 minutes until they are golden and crispy. In a large bowl, combine the roasted beets, cooked quinoa, roasted baby potatoes, mixed greens, torn Burrata cheese, chopped basil, and chopped parsley. Drizzle the balsamic vinaigrette dressing over the salad and gently toss to combine all the ingredients. Serve the salad immediately, and enjoy!

Alex Mosleys

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Enjoy the patriotic flavors of red, white, and blue in this delightful cheesecake parfait. Perfect for celebrations and summer gatherings!

Ingredients: 1 cup graham cracker crumbs. 2 tbsp melted butter. 1 cup fresh strawberries, diced. 1 cup fresh blueberries. 1 package 8 oz cream cheese, softened. 1 cup powdered sugar. 1 tsp vanilla extract. 1 1/2 cups whipped cream. Red and blue food coloring optional.

Instructions: In a bowl, mix graham cracker crumbs with melted butter to create the crust. Divide the crust among serving glasses, pressing it down to form an even layer. In a separate bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract, continue beating until well combined. Fold in whipped cream until the mixture is light and fluffy. If desired, divide the cheesecake mixture into three portions and add red and blue food coloring to two portions, leaving one portion white. Layer the colored cheesecake mixture and fresh berries on top of the graham cracker crust in the serving glasses. Repeat the layers until the glasses are filled, finishing with a layer of fresh berries on top. Chill in the refrigerator for at least 2 hours before serving. Optional: Garnish with additional berries or a dollop of whipped cream before serving.

Martin

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Indulge in a delightful gluten-free dessert with this moist and flavorful vanilla raspberry cake. Bursting with the sweetness of raspberries and the rich aroma of vanilla, this cake is perfect for any occasion.

Ingredients: 2 cups gluten-free all-purpose flour. 1 cup almond flour. 1 1/2 cups granulated sugar. 1/2 cup unsalted butter, softened. 4 large eggs. 1 cup plain Greek yogurt. 1/4 cup almond milk. 2 teaspoons gluten-free vanilla extract. 2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 1/2 cups fresh raspberries.

Instructions: Start by heating the oven to 350F 175C. Prepare a 9-inch round cake pan by greasing it and lining it with parchment paper. Gluten-free all-purpose flour, almond flour, baking powder, baking soda, and salt should all be mixed together in a bowl. After mixing well, set it aside. Melt the butter and mix it with the sugar in another bowl until the mixture is light and fluffy. One at a time, add the eggs and beat well after each one. Add the gluten-free vanilla extract and mix it in. Add the dry flour mixture to the wet ingredients slowly, mixing in the Greek yogurt and almond milk every so often. Mix the dry ingredients in at the beginning and end, until they are just combined. Take care when adding the fresh raspberries to the cake batter. Pour the batter into the cake pan that has been ready, and make the top smooth. After the oven is hot, bake it for 35 to 40 minutes, or until a toothpick stuck in the middle comes out clean. Take the cake out of the oven and let it cool for 10 minutes in the pan. After that, move it to a wire rack to cool completely. After the cake has cooled, you can either sprinkle powdered sugar on top or use your favorite gluten-free frosting. Enjoy your gluten-free vanilla raspberry cake after you cut it up and serve it!

Zane

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A fun change from the usual cake is these Pineapple Upside Down Cupcakes. They come in small bite-sized treats with a sweet pineapple and cherry topping that are great for any event.

Ingredients: 1/4 cup 1/2 stick unsalted butter. 1/2 cup packed light brown sugar. 1 can 20 oz pineapple slices in juice, drained reserve 1/4 cup juice. 12 maraschino cherries. 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup milk.

Instructions: Start by heating the oven to 350F 175C. Melt 1/4 cup of butter over low heat in a saucepan. Add the brown sugar and stir it in until it melts and mixes in. Take it off the heat. Use a cupcake pan to make 12 muffin cups. Fill each with equal amounts of the butter and sugar mixture. On top of the butter-sugar mix, put a pineapple slice in each cup. Place a maraschino cherry in the middle of every pineapple slice. Whisk the flour, baking powder, and salt together in a bowl. In a different bowl, beat 1/2 cup of softened butter and sugar until nice and fluffy. Adding the eggs one at a time and mixing them in is the next step. Adding the dry ingredients to the wet ones one at a time, starting with the dry and ending with the milk. Don't mix any further than that. Place an equal amount of cupcake batter in each muffin cup on top of the pineapple slices. After the oven is hot, bake the cupcakes for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. Wait 5 minutes for the cupcakes to cool in the pan, then flip the pan over onto a wire rack to get the cupcakes out. Let them cool down all the way. Enjoy your Pineapple Upside Down Cupcakes!

Tiffany Spencer

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Delight your taste buds with these gluten-free mango white chocolate ganache macarons. The crisp shells filled with creamy mango-infused ganache create a perfect balance of flavors and textures. These delicate treats are sure to impress!

Ingredients: 200g almond flour. 200g powdered sugar. 150g granulated sugar. 100g egg whites about 3 large eggs, aged at room temperature for 24 hours. 50g water. 1/4 tsp cream of tartar. 200g white chocolate chips. 100g heavy cream. 1 ripe mango, pureed.

Instructions: Warm the oven up to 300F 150C and put parchment paper on baking sheets. Pulse the powdered sugar and almond flour together in a food processor until they are well mixed. Put the mix through a sieve into a big bowl. Put granulated sugar and water in a saucepan and mix them together. The syrup should reach 118C 245F while cooking over medium heat. Mix the cream of tartar and egg whites in a clean bowl until soft peaks form. Do this while the syrup is cooking. If the syrup gets to 118C 245F, slowly pour it into the egg whites while beating them until stiff, glossy peaks form. Just until it's all mixed together, fold the meringue into the almond flour mixture. Be careful not to mix too much. Fill a piping bag with a round tip with the batter. On the baking sheets that have been prepared, pipe small circles. If there are any air bubbles, tap the baking sheets on the counter to get rid of them. Then, let the macarons sit at room temperature for 30 minutes so that a skin can form. For 15 to 18 minutes, or until they are set and just barely golden, bake the macarons. Leave them on the baking sheets to cool all the way down. In a saucepan, heat the heavy cream until it just starts to simmer. This will make the ganache. Pour over the white chocolate chips in a heat-safe bowl after taking it off the heat. Wait one to two minutes and then stir it until it's smooth. Add the mango puree and mix it in until it's completely mixed in. Put the ganache in a piping bag, and then use it to cover half of the macarons' flat sides. Add the rest of the macarons to the sandwich. The macarons can be kept in the fridge for up to three days in a container that doesn't let air in. Let it cool down before you serve it.

Rosemary

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A delectable sandwich featuring succulent salmon, savory prosciutto, and zesty garlic mayo, all sandwiched between crispy sourdough slices.

Ingredients: 4 slices of sourdough bread. 200g salmon fillet, grilled or smoked. 4 slices of prosciutto. 1/4 cup mayonnaise. 2 cloves garlic, minced. 1 tablespoon lemon juice. 2 tablespoons chopped fresh dill. Salt and pepper to taste. Lettuce leaves for garnish. Tomato slices for garnish.

Instructions: In a small bowl, mix mayonnaise, minced garlic, lemon juice, chopped dill, salt, and pepper to make garlic mayo. Toast the sourdough bread slices until golden brown. Spread garlic mayo on one side of each slice of toasted bread. Layer grilled or smoked salmon on two slices of bread. Top the salmon with prosciutto slices. Add lettuce leaves and tomato slices on top of the prosciutto. Cover with the remaining slices of bread, garlic mayo side down. Slice the sandwiches diagonally and serve.

Tanya

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You can enjoy homemade pistachio gelato that is rich and creamy and tastes great with pistachios. This recipe makes a delicious frozen treat by mixing the nutty taste of pistachio paste with the crunch of chopped pistachios.

Ingredients: 500ml whole milk. 200g granulated sugar. 100g pistachio paste. 150g shelled pistachios, finely chopped. 4 large egg yolks. 250ml heavy cream.

Instructions: Put milk, sugar, and pistachio paste in a saucepan and mix them together. Stir the mixture over medium-low heat until the sugar is gone and it's warm. Whisk egg yolks in a different bowl. Slowly pour the warm milk mixture into the yolks while whisking all the time. Put the mixture back in the saucepan. Cook it over medium-low heat while stirring it all the time until it gets thick enough to coat the back of a spoon. Do not let it boil. Take it off the heat and pour it into a clean bowl through a fine-mesh sieve. Throw away any solids. Add the heavy cream and mix it in well. Cover and put in the fridge until very cold, preferably overnight. Follow the directions that came with the ice cream maker to churn the mixture. Dice the pistachios and add them in the last few minutes of churning. Put the churned gelato in a container, cover it, and freeze it for at least 4 hours or overnight until it's firm.

Miles