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< all recipes Apple Pear Compote w/ Maple-Candied Walnuts The taste of cooked apples immediately transports me back to countless after-school snacks sitting at my parents kitchen table or on a playground bench in Central Park, slowly peeling back the foil top and savoring every last velvety bite. I wanted to keep that taste alive in this recipe but give it slightly more depth of flavor and texture. I did not add any sugar to the recipe because ripe fruit really does not need any, especially when cooked, and the pears help to balance the tartness of the apples. They also break down faster, creating the familiar sauce texture while allowing the apples to remain chunky. What is so great about this dish is its versatility: make it a tasty addition to your morning yogurt and granola, a healthy dessert on its own, or gussy it up with a scoop of dulce de leche ice cream. The walnuts are a delicious garnish that add texture - but if you take my advice and add the chipotle powder to the mix, its a whole different ballgame. Talk about grown-up apple sauce! This is fresh ginger from the farmer's market - I had never seen it without that gnarly gray exterior so of course I had to buy this huge piece. Most recipes (including this one) only call for a tiny bit of ginger, leaving the rest of the piece to rot in the back of the fridge. To avoid this tragedy, I peel the whole thing and freeze it - then when a recipe calls for fresh ginger I use a microplane or zester to grate however much I need (no thawing or chopping necessary!). Apple Pear Compote w/ Maple-Candied Walnuts Serves: 4-6 servings Ingredients FOR THE COMPOTE: 2 lbs apples – tart apples such as Granny Smith or Mutsu (aka Crispin) are best 1 lb pears – Bartlett or Bosc work nicely 1 cup apple cider 2 tsp ground cinnamon ¼ tsp nutmeg ½ tsp kosher salt 1 tsp fresh ginger, grated ½ cup golden raisins FOR THE CANDIED NUTS: 3 cups walnuts (or pecans if you prefer) ¼ cup maple syrup ¼ sugar in the raw (also called Demerara sugar) ½ tsp kosher salt ½ - ¾ tsp chipotle powder (optional but highly recommended) Print Preparation MAKE THE COMPOTE Peel, core, and slice the apples and pears into uniform chunks – the smaller the pieces, the more apple-saucey the result. Combine everything except the raisins in a large pot over medium heat and cook until the liquid has been absorbed and the apples are tender all the way through, about 30 minutes, depending on the fruit size. Turn off the heat and stir in the raisins. Cover the pot and let sit for 5-10 minutes to allow the raisins to plump up. MAKE THE NUTS Preheat oven to 350˚F and line a baking sheet with parchment paper. In a bowl, combine walnuts and maple syrup, tossing to coat fully. In a separate bowl, stir salt, and chipotle powder (if using) into the sugar then add to walnuts. Spread walnuts on the baking sheet in a single layer. Bake for 10 minutes, give the walnuts a stir and bake for another 5-7 minutes until they start to brown and smell toasty. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Summer Pudding My Mom has been making this Summer Pudding recipe for ever. It is just so darn good. I mean I will take bread pretty much any way I can get it but this is so delicious even my infuriatingly sensible sister has been known to have more than seconds (possibly fourths but you didn’t hear it from me!). I’m just sayin’. What I love most about this recipe is how ridiculously easy it is and that it can be made days in advance – in fact it gets better the longer you let it sit. Oh and did I mention the cook time is about 5 minutes…total. Crazy. So get on it. Don’t waste your crusts!! Put them in a food processor and make them into fresh bread crumbs. I might be biased but I would recommend making some Basil & Lemon Gremolata to jazz up simple sliced tomatoes, grilled zucchini and chicken. All that topped off with some Summer Pudding for dessert and I think you’ve got a perfect summer meal. Summer Pudding Serves: serves 6-8 Ingredients 10 cups fresh berries ½ cup water 1 cup sugar (maybe a little more if fruit is not super ripe) 1 large white sandwich loaf (about 12 cups), crust removed - i recommend a fresh loaf from a bakery as the pre-sliced stuff gets a little spongy to serve (optional): whipped cream vanilla ice cream Print Preparation Put berries, water and sugar into a pot, stir and let sit just a minute while you prep the bread. Cut bread into large cubes, 1-2 inches roughly, and place in a large bowl. Line a 9x3in ramekin or cake pan with parchment - you will need another pan slightly smaller to set on top as a weight so keep this in mind when picking your pan, you can also do this in a casserole dish or larger cake pan - since we are not cooking it, the only difference will be in whether you get slices like a cake or scoops like a bread pudding...tasty either way! Bring fruit to a boil, reduce to a simmer for a few minutes, until the berries just start to break down (five minutes max). Turn off the heat and stir in the raspberries if using. Pour the hot fruit mixture over the bread and toss until completely saturated. Let sit a few minutes and toss once more. Put in your prepared mold, cover with plastic wrap and place a plate or smaller cake pan on top so it can press the pudding into the mold. Put something heavy on top of the plate and refrigerate at least 12 hours. This can be made 2-3 days in advance and it will actually improve with the extra time to soak. To serve: you can either turn the pudding out onto a cake plate and cut into slices or simply scoop servings out. Serve at room temperature and top with whipped cream or ice cream if desired. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Fried Chicken & Spicy Cheddar Waffles I don’t think you are supposed to celebrate the end of a diet with a feast of fried chicken and waffles but then again a diet shouldn’t really have an end date and I don’t think fried chicken or waffles are ever on the “supposed to eat” list. But when you are forced to follow said diet (for 3 months!) because you happen to live with the dieter who is only doing it because of a bet and tends to get a liiiiittle grumpy when hungry – well then I think you deserve all the chicken and waffles you want. Just sayin. The Spicy Cheddar Waffles are the real star here, the fried chicken was obviously delicious but i’m never sure its worth the effort – the last minute frenzy that frying anything requires not to mention the cleanup from all the oil splatter. So if you are not into the whole frying thing feel free to go rogue – personally I think the waffle topped with some avocado and a fried or poached egg would be magical. After throwing him under the bus just now, I have to give Chris credit for the genius technique pictured below – using the broiler to char the skin which makes it blister and bubble so it comes off almost in one piece. Brilliant! I made the waffles way ahead of time, left them out on this rack and then warmed them up in the oven just before eating. If you don’t need all the batter I would recommend still making them all and keeping the extra in a ziploc on the counter to be toasted and eaten within a few days – or freeze for deliciousness anytime. Fried Chicken & Spicy Cheddar Waffles Serves: 10 waffles Ingredients Spicy Cheddar Waffle Ingredients: 3 poblano peppers, stem and seeds removed 3 cups all-purpose flour 1½ cups yellow cornmeal 2 tbl baking powder 2 tsp baking soda 1½ tsp kosher salt 8oz unsalted butter, melted 3 ½ cups buttermilk 4 large eggs, lightly beaten 8oz sharp cheddar cheese, grated Fried Chicken Ingredients: chicken: i like bone-in skin-on and an assortment of pieces buttermilk (coconut milk works great here too!) flour cornmeal salt vegetable oil for frying Print Preparation Waffle Instructions: Cut the poblanos in half lengthwise and place them on a sheet pan with the skin side up. Move your oven rack to the top and broil the poblanos until their skin has blackened and blistered (about 5 minutes). Remove the skin before dicing the peppers, set them aside. In a large bowl, combine the dry ingredients. In a separate bowl, whisk together the melted butter, buttermilk and eggs just enough to break up the eggs. Pour this into the dry ingredients and mix just until combined but still a bit lumpy. Fold in the poblanos and grated cheddar. Let the batter rest 20-30 minutes. Heat up your waffle iron and cook the waffles according to the machine's instructions. Chicken Instructions: Soak the chicken in buttermilk a few hours or overnight. Combine the flour, cornmeal and some salt and dredge the chicken pieces, making sure to coat them fully. Preheat your oven to 350˚F and heat oil in a large, wide-rimmed pot to 350˚F. Have a baking sheet with inset wire rack ready for the finished pieces. Fry the chicken in batches until the outside is golden brown. Remove them from the oil, sprinkle with salt and place them on the baking sheet. Put in the oven to keep warm while you fry the remaining chicken. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Strawberry & Basil Yogurt Popsicles I’ve had popsicles on the mind for a while now but my first few attempts at some adult pops were not what you might call successful. I have to give Chris kudos here (surprising I know since he is usually under a bus;) for not only being a taste tester but providing very necessary and very nice alcohols (usually unknowingly. sorry). I think his favorite was the sinus-blasting bloody mary attempt. So I have accepted the fact that I am not a mixed drink expert (for now) and will stop stealing from other peoples’ alcohol stashes (um yeah, sorry Dad). This popsicle recipe is simple, perfect for hot summer days, and will make you feel like kid. Or if you are a kid and need to be told that just because there are strawberries at the farmstand does not mean that you should buy a pound or more every time you go, this recipe will help you use them up before you turn into one. Strawberry & Basil Yogurt Popsicles Serves: 10 popsicles Ingredients Basil Simple Syrup 1 cup sugar 1 cup water 1 bunch fresh basil, washed Popsicles 1½ cups puréed strawberries (from about 1lb) ¾ cup basil simple syrup juice of 1 lemon ¾ cup plain greek yogurt Print Preparation Make the simple syrup Combine the sugar and water in a small sauce pan, making sure all of the sugar is wet. Bring to a boil and once all of the sugar is dissolved turn off the heat and add the basil. Let steep a few hours while it cools in the fridge. Remove the basil before using. Make the popsicles Whisk the basil simple syrup and lemon juice into the greek yogurt. Stir in strawberry purée - you can mix it in fully or keep it swirled for a more marbled look. Pour into popsicle molds, insert sticks and freeze until solid, 4-5 hours. Notes You will need some sort of popsicle mold. I used this 10 pop mold (each pop being about 2½ oz) but you can really do this in whatever you have on hand (little plastic cups or i did a few tests in some go-gurt type of pouches). The simple syrup can be made well in advance, store in an airtight container up to 2 months in the fridge - just make sure to remove the basil after 24 hours. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Spicy Sausage and Kale Pasta We’ve been in our new digs for two months but in the last two weeks it finally feels like things are starting to come together. Chris had some time off so we decided to have a nice little staycation to get sh*t done. There was furniture hunting, rug shlepping and multiple room rearrangings, there was shelf demolition and shade installation, my first foray into wallpapering and of course lots and lots of cleaning, vacuuming, dusting, scrubbing, washing, cleaning and more cleaning. All of this with only a few bumps, bruises, neck spasms and near melt-downs (that wallpapering was a real doozy!). The only big thing left to tackle is the kitchen which despite my obvious diy skillz (did I mention I put up wallpaper?) we are leaving it to the professionals. A kitchen renovation of my very own!! Holy moly I am excited. about that sausage and kale pasta recipe… This has been my go to the past few crazy weeks because it is ridiculously easy aaaand i dont even have to go grocery shopping! It started as kind of an in-case-of-emergency pasta but I love it SO much its become an at-least-a-once-a-week staple. I keep a large supply of kale and sausage in the freezer and I can literally go from wallpapering to eating in 20 minutes.* It almost makes me feel guilty because, you know, cooking is what I do, but then I walk into my soon to be demolished kitchen – which is usually about the temperature of hell (or whatever temp i’ve set the oven to) – just before the smoke alarm goes off again and a wine glass crashes onto the stove from the stupid wooden cabinet above a six burner gas range that I nail my hip on running to open windows because someone didn’t measure the damn thing or put in ventilation!! I’m sorry what were we talking about? Spicy Sausage and Kale Pasta Serves: serves 4 Ingredients 8 oz chorizo or other spicy sausage (i like uncooked but you can definitely use a smoked chorizo here) 8 oz frozen chopped kale 4 oz parmesan, grated 1 lb pasta Print Preparation Thaw the sausage and kale if necessary - I usually try to expedite this process by running them under warm water for several minutes. Put water on for the pasta and heat a large saute pan - you don't really need oil here as the sausage will provide some for us. Remove the chorizo from its casing and add it to the pan, breaking it into small chunks as you go. Let cook over med-hi heat for 10-12 minutes, stirring occasionally until nicely browned and cooked through. Add the chopped kale, season generously with salt and pepper. Cook over med-low heat for about 5 minutes and keep warm while you cook the pasta. When the pasta is ready, add it to the sausage and kale along with lots of parmesan and black pepper. Toss and serve immediately. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Cranberry Fig Chutney I have already confessed my dislike for Thanksgiving food, cranberry sauce being one of my least favorite items (coming in just behind those marshmallow-adorned sweet potatoes). But last year my mom made this incredible cranberry and fig concoction that changed my life. Ok that might be a little dramatic. It changed my feelings towards cranberry sauce. But when you eat, sleep, breath, and obsess over food 24/7, such a sudden reversal of taste can seem life changing. I am really digging myself into a deeper nerd hole. I should probably just stop typing. But make this. Cranberry Fig Chutney Serves: 2 quarts Ingredients 2 lb fresh cranberries, rinsed 8 oz black mission figs (or other dried fig) 1 small yellow onion, diced 1 cup golden raisins 2 cups brown sugar 1½ cups apple cider 1 orange – juice and zest 1 lemon – juice 2 tsp kosher salt 1 tsp ground cinnamon 1 tsp red pepper flakes ¼ tsp cloves 2 tsp mustard seeds 2 tsp fresh ginger, grated 2-3 tsp fresh thyme Print Preparation Combine all ingredients in a pot, bring to a boil then simmer for 20-25 minutes, stirring occasionally, until thickened slightly. Serve warm or at room temp – you can also make this a few days ahead. To reheat, put back in a pot over low heat (add a splash of cider or other liquid if it looks dry) and cook just until warmed through. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Raw and Charred Corn Salad I recently went to a new salad place in my neighborhood called Sweet Greens that offered raw corn as topping. I had never thought to taste corn before cooking it, but it was delicious!! This recipe is really meant to be a guideline for using whatever you have on hand right now. If you have some eggplant or zucchini, throw that into the sauté pan with the onions. Swap out the sage for some fresh basil (added at the very end). You could even get rid of the pan all together! Just toss raw corn with tomatoes. It does not get any simpler than that. Raw and Charred Corn Salad Serves: 4-6 side servings Ingredients 2 tbl butter (or oil) 5 sage leaves, roughly chopped 1 small yellow onion, diced 4-6 ears of corn 1 cup chopped tomatoes (any kind of tomato you like/have) salt and pepper Print Preparation Remove the corn kernels from the cob and set aside in a bowl with the tomatoes. Heat butter in a large sauté pan. Once melted, add the sage and let cook for about 30 seconds before adding the onion. Season with 1 tablespoon salt. Sauté for about 10 minutes (on med-low heat), until the onion is translucent. Turn the heat up and add half of the corn to the sauté pan. Once the corn has charred a bit and is beginning to stick to the pan, pour in the white wine, making sure to scrape up all the browned bits on the bottom. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Cauliflower Steak I admit that cauliflower steaks sounds like a meat-lover's worst nightmare - something they would have to eat as the only viable option at a vegetarian restaurant. I think you will be pleasantly surprised, however, with the heartiness (dare i say meatiness) of the cauliflower as well as its versatility. Modest flavor allows it to pair nicely with others without stealing the show - a good alternative to roasted root vegetables. On its own, serve it with a drizzle of balsamic syrup to enhance its sweetness. I happened to be trying this recipe out the same night as I made the harissa and after all the necessary photos has been taken, I sat down to delve into what seemed like a haphazard meal. Instead I found that the two were a match made in heaven (and I have pretty much been eating cauliflower and harissa for lunch and dinner three days straight...and it is still scrumptious!). Cauliflower Steak Serves: 2 mains, 3-4 sides Ingredients 1 head of cauliflower (about 1½ lbs) 3-4 tbl vegetable oil salt and pepper Print Preparation Heat oven to 400˚F. Cut two 1-inch-thick slices from the center of the cauliflower – keeping the stem but removing any leaves attached at the bottom. Heat a large sauté pan or cast iron skillet with the vegetable oil. Brush cauliflower steaks with a touch of oil and season with salt and pepper on either side. Add to the pan and cook until nicely charred, flip over, transfer pan to the oven, and cook until tender, about 10 minutes. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Lentil Soup Soup is one of my all-time favorite food groups. Especially on a cold and rainy day like today, there really is nothing better than coming home to a steamy bowl of hearty goodness. For this reason, I make sure to always have a stash of dried goods (black beans, split peas, lentils, etc), but more importantly I like to have soup at the ready in my freezer. The beauty of soup is that you do not have to eat the same darn leftovers for the rest of the week. Instead, freeze the remaining soup in pint and/or quart containers – the pints are a perfect single serving for a night in or to bring to work, the quarts are great for two. Lentil soup is also a great recipe for the beginner cook – it is simple and straightforward but teaches some very useful techniques. It is also a great base from which to add your own flair and flavor: instead of carrots, add a 28oz can of diced tomatoes, or if you don’t have fresh thyme add 1tbl ground cumin in with the onions. Lentil Soup Serves: 6 quarts Ingredients 2 lbs green lentils, dried 2 yellow onions 2 lg carrots 2 cloves garlic 2 tbl fresh thyme ½ cup white wine 8-9 quarts stock/water (I use water to lower the sodium) 2 tbl kosher salt 2 tsp pepper Print Preparation Dice the onion and carrots. Mince the garlic or put through garlic press. Get your largest pot (at least at 10 quart!) and heat up a tablespoon or two of oil. Once hot, toss in the onions and carrots, turn the heat to medium and sprinkle in a tbl of salt. Stirring often, cook until the onions are translucent (about 10 minutes). Add in the garlic and cook another 2 minutes. Pour in the wine and stir to get any bits stuck on the bottom. Add the lentils and water. Turn heat up until it reaches a boil, then reduce heat and let the soup simmer for about 45 minutes, until lentils are tender. To thicken the soup a bit, remove 2-3 cups of lentils and 1 cup of water – puree in a blender or with emersion blender and pour back into the pot. Taste and season with remaining salt and pepper to taste. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Pesto On the first day of culinary school, as a silly get to know your classmates exercise (before you start burning each other and setting things on fire), we each said what our last meal would be. My Mom's pesto made its way into every one of my courses. It can pretty much go on anything, pasta being the obvious choice, but it is great on roasted chicken, grilled cheese, tomatoes and mozzarella, a spoon...I could go on all day. The most time-consuming part of this recipe is washing and drying the basil as it tends to attract a lot of dirt. A salad spinner is the most efficient method of drying but if you do not have one, put the washed basil in a towel (or pillowcase) and, standing outside or in the shower, spin it around. It sounds ludicrous but it is amazing how much water will come out that way! The majority of store-bought pestos use pine nuts; personally I much prefer the walnut flavor, but feel free to use pine nuts or to experiment with any other nut you like! Parmigiano Reggiano is a hard cow's milk cheese with a sharp nutty flavor. Under Italian law only cheeses made in the provinces of Parma, Reggio Emilia, Modena, and Bologna, may be labeled "Parmigiano Reggiano". Outside of Europe, imitation cheeses are labeled under the generic name Parmesan, which can vary greatly in quality and flavor - with cheese I find you really get what you pay for and the bargain buy is rarely worth the cost. Pecorino Romano is an Italian sheep's milk cheese that adds a great saltiness to the pesto. If you can not find pre-grated Parmigiano and Pecorino, it is very easy to grate both in the food processor with the blade attachment. Freeze your extra pesto for at least 6 months and defrost in the fridge when ready, just make sure to date each one!! Pesto Serves: 2 cups Ingredients 2 cups / 4oz fresh basil leaves, tightly packed 4 garlic cloves 1 cup walnuts, lightly toasted (optional) 1 cup olive oil 1 cup grated Parmigiano Reggiano 1/4 cup grated Pecorino Romano salt and pepper Print Preparation Combine the basil, garlic, and walnuts in a food processor, fitted with the blade attachment, and pulse a few times to chop. With the motor running, drizzle in the olive oil - this will allow the oil to emulsify with the basil mixture so it won't separate out later on. Scrape down the sides of the bowl, add in the two cheeses and pinch of salt and lots of pepper. Blend to thoroughly combine. Store in the fridge only what you will use in the next month or so and freeze the rest. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Pickled Red Onion Pickled Red Onion Serves: 1 pint Ingredients 1 red onion 1/2 cup white vinegar (white distilled, white wine, rice - whichever you have) 1/2 cup water 1 tbl salt 1 tsp sugar dash of balsamic vinegar (optional) Print Preparation Cut onion in half through the root. Slice as thinly as possible to make crescents. Put in a bowl and set aside. Bring remaining ingredients to a boil. Boil for a minute just to dissolve salt and sugar. Then pour over onion and let cool. Once cool put in a covered container and in the fridge for use any time. They keep up to about 6 weeks. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Mint Chocolate Chip Cake As promised, Mint Chocolate Chip Cake! I hope you have all made your Fresh Mint Meringues and are ready to dive into making this tasty treat. When making a cake, or anything really, I try to visualize the recipe like the image above – I first read through the recipe so I know which ingredients go together and at what point they will be incorporated into the recipe. I usually write directly on my recipe, bracketing each group of ingredients, labeling it A,B,C, and writing “cream” or “alternate”. What makes this technique most effective is that it forces you to read through and really understand a recipe before you start, helping you work more efficiently and be more successful. Mint Chocolate Chip Cake Serves: 2 9" cakes Ingredients Cake 3 sticks unsalted butter, at room temp 2¼ cups sugar 4 eggs ¾ cup cocoa powder ¾ cup hot water ¾ cup sour cream 1 tbl vanilla extract 3 cups cake flour 1 tsp baking soda ½ tsp salt Mint Buttercream 16 oz unsalted butter, room temperature 2 lb (4cups) confectioner’s sugar pinch of salt 2 tsp mint extract green food gel color (optional) Chocolate Ganache 1 cup dark chocolate chips 1 cup heavy cream Print Preparation Make Cake: Preheat oven to 350˚F. Grease 2 9in cake pans and line with parchment paper. Beat butter and sugar in electric mixer with paddle attachment until light and fluffy. While you are doing this crack eggs into a small bowl and add vanilla. In a separate bowl pour hot water over cocoa powder and whisk until smooth, whisk in sour cream. Finally combine the rest of the dry ingredients. With mixer on med-low add eggs one at a time, beating well after each addition (about 30sec), scraping bowl halfway through and after last egg has been incorporated. Add dry ingredients in two parts, alternating with cocoa/sour cream mixture. Give a scrape with a spatula to incorporate anything on the bottom. Divide batter between pans and bake 45-50 minutes, until a cake tester (or toothpick or even a small knife) inserted into the center comes out clean. Cool cakes on a wire rack completely before icing. Make Icing: Beat butter in electric mixer with paddle until light and fluffy (2-3 minutes). Turn mixer to low and slowly add confectioners sugar and pinch of salt. Beat on high for 5-7 minutes until slightly glossy. Add mint extract and food color (add a little at a time until you get the color you want). Ice the cake and let set in the fridge while you make the ganache. Make Ganache: Heat heavy cream in a small saucepan just to a boil, immediately pour over chocolate chips, let sit a minutes then whisk until smooth. Pour ganache on top of cake, spreading gently so it just drips over the edges. Decorate with Fresh Mint Meringues and/or sprinkles. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast