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•  30 Minutes
• 11 Ingredients
• 4 Servings

Cooking Steps

Stuffing

1. Over low to medium-low heat sweat bacon and onions together until fat is rendered and slightly caramelizing
2. Spoon the bacon mixture into bowl to let cool to room temperature
3. While bacon is cooling Rinse the fish with cold water
4. Dry the surface and the cavity of each thoroughly with paper towels
5. Lay the fish open on a cutting board
6. Spoon 3T of cooled bacon mixture into one side of the fish cavity, spreading it thin and evenly over the meat.
7. Lay 3 sage leave diagonally over the bacon mixture.
8. Season with salt and pepper lightly and evenly on the inside.
9. Close the fish up and season the surface of the fish with salt and pepper.
10. Do the same with the second trout

Cooking

1. In a large frying pan, heat 2 tablespoons of the oil over moderate heat.
2. Lay the fish in the pan and cook until golden, about 5 minutes. (do not try to move it right away, the skin will release when it is time to flip if you try to move it sooner the skin will tear)
3. Turn the fish over and cook until golden on the second side and just done, 5 to 8 minutes longer (depending on the size of your trout) Remove; wipe out the pan.

Sauce

1. In the same pan, Melt the butter over medium-low heat until pale golden, and smells slightly nutty 1-2 minutes.
2. Add the hazelnuts and cook, stirring, over medium heat until golden and fragrant, 1-2 minutes longer.
3. At this point you can add the whiskey (it will flame up be very careful) once it flames up turn remove from heat
4. Quickly add parsley and squeeze of lemon, season with salt and pepper
5. Spoon sauce over the trout and serve

•  60 Minutes
• 11 Ingredients
• 4 Servings

Cooking Steps

1. Preheat Oven to 425 degrees F.
2. Combine the water, milk, butter, salt, sugar and vanilla paste in a medium saucepan and bring to a slight simmer over medium-high heat. Reduce the heat to medium, add the flour all at once, mix vigorously with a stiff whisk to start then move to a wooden spoon or stiff spatula until the dough pulls away from the sides of the pan and the bottom of the pan is clean, with no dough sticking to it. (there may be a bit of a crust on the bottom of pan this is completely normal) The dough should be glossy and smooth. (this should 2-5 minutes)
3. Remove from heat and add eggs 1 by one until each is incorporated completely
4. Mix thoroughly. You can use an electric mixer for this or a wooden spoons and elbow grease
5. Place the warm dough in a large pastry bag fitted with a plain large tip.
6. Pipe 16 – 18 medium size mounds onto parchment lined sheet pan. (these should be spaced 1 - 1/5 inches apart as they will double in size while baking)
7. Bake about 20 minutes (I like to check them in 15 minutes and turn the pan) They should be golden brown and hollow on the inside.
8. Remove and let cool to room temperature.

Once cooled they can be dipped in melted chocolate or sugar on top and filled with cream by poking a small hole in the bottom and filling with a pastry bag or you can cut them in half and add scoop of ice cream or sorbet & berries and dust them with powdered sugar.

•  60 Minutes
• 10 Ingredients
• 8 Servings

Cooking Steps

1. Preheat oven to 350 degrees.
2. For candied bacon: mix the brown sugar, apple cider vinegar, maple syrup, cayenne, and Dijon in a small bowl.
3. Place a cooling rack over top of a baking sheet and lay out bacon on top of the rack. Place in oven and cook for 10 minutes.
4. Take the bacon out and flip it over, return to oven and bake for 5 more minutes.
5. Take the bacon out of the oven and brush with a coating of your syrup mixture, return to oven and cook 5 minutes. Repeat this four times – flipping the bacon each time you take it out of the oven. Once the bacon is crispy, you can remove it from the oven.
6. Transfer the bacon to a parchment lined baking sheet until cooled. You’ll want to keep flipping the bacon until the sugar dries so that it doesn’t stick to your parchment, this usually take a minute or so.
7. Now for the s’mores dip: place the 24cm gratin on the stove with butter and crushed graham crackers. Heat just until the butter is melted. Stir is coat all the crumbs and then spread the crumbs out evenly to form a crust.
8. Turn off the heat and add your chopped chocolate to the top of your graham crust. Top with marshmallows.
9. Place the pan in the oven, at 350 degrees, until the chocolate is melted and the marshmallows are browned.
10. Remove from over and serve warm. If desired, you can use a kitchen torch to add more color to the marshmallows.

Great with:
Your favorite bourbon cocktail

•  20 Minutes
• 5 Ingredients
• 2.5 Cups

Cooking Steps

1. Place cranberries, water, sugar, and orange slice into the 18cm saucier.
2. Cook over high heat, stirring to dissolve the sugar. Heat until boiling.
3. Once you reach a boil, lower the heat to a simmer and cook for 10 more minutes, until most of the cranberries have burst.
4. Once they have burst, you can add the zest of the orange and any spices you’d like such as cinnamon or all spice.
5. Let the sauce cool before serving or storing.

•  90 Minutes
• 17 Ingredients
• 6-8 Servings

Cooking Steps

1. Thinly slice (use a mandoline if you have one) all of the vegetables, except for the carrots. For carrot roses, slice down the length of the carrot with a peeler.
2. Make bechamel-
1. a. In a small sauce pan (we recommend the Try Me saucier), melt butter over medium-high heat until just melted and add flour. Whisk to form a paste. Continue cooking and stirring for about 1 minute, then add the milk slowly while continuously stirring.
2. Add the sage leaves.
3. Heat sauce, maintaining stirring, until simmering. The sauce will begin to thicken. Reduce heat to low and cook for an additional three minutes, stirring all the while. A good test to know when it's ready is to run a spoon through the sauce and see if it coats the back of the spoon without slipping off.
4. d. Season with salt and pepper (and nutmeg).
3. Preheat oven to 375 degrees.
4. Pour half of the bechamel in the bottom of the 32 cm fry pan (you could also use the oval fry pan, or the large oval gratin pan).
5. Layer the sliced vegetable in any pattern you choose. For the carrot roses, take several slices on top of each other and start to roll from one end. You can push the center up or down to add more depth if you’d like. You can also use a toothpick to secure the shape. Place the roses around the pan.
6. Pour the rest of the bechamel on top of the vegetables, trying to get all of the exposed surfaces wet so they don’t dry out in the oven.
7. In a small bowl, mix together red pepper flakes, thyme, sumac. Add your taste of garlic, salt, and pepper. Sprinkle this over the potatoes.
8. Place in oven and bake for 45 minutes, or until potatoes are tender.
9. You can take the pan right to the table for serving – just remember the handles are hot also!
10. Top with goat cheese crumbles (optional).

•  25 - 30 Minutes
• 6 Ingredients
• 8Servings

Cooking Steps

1. Preheat oven to 375 degrees
2. Mix together package of Krusteaz, oil, milk, honey, and egg. You can use a spoon or a handheld mixer.
3. Blend in the mashed sweet potatoes until all ingredients are well incorporated.
4. Pour into a lightly greased Falk 24 cm round gratin
5. Bake for 25 minutes or until a toothpick comes out clean and the crust is starting to brown.
6. Serve and enjoy!

Paired great with:
-Brown sugar cinnamon honey butter
-with hot honey (see our recipe) in the batter instead of regular honey for a spicy twist