To Cook

1. Brown the lamb: Pat the lamb cubes dry on all sides with paper towels and season well with salt and pepper. In a large slope-sided sauté pan over medium-high heat, heat the oil until it shimmers. Distribute the meat evenly in the bottom of the pan without crowding it and don’t disturb it for several minutes. If you stir the cubes too soon, they will release water and the meat will boil instead of browning. After 3 or 4 minutes, turn the cubes over and brown them on the other side for another 3 or 4 minutes. Using a slotted spoon, transfer the meat to a bowl and return the pan to the heat. 2. Sweat the vegetables: Add the onion, carrots, and celery, stirring with a flat-edged wooden spatula. As the vegetables cook, water will release and deglaze the pan. Use the spatula to scrape up brown bits from the bottom of the pan. Sweat the vegetables for 4 to 5 minutes. They should be translucent but still a bit firm. 3. Cook the stew: Stir in the flour and allow it to brown lightly for about 2 minutes. Add the lamb stock, continuing to scrape up any brown bits from the bottom of the pan. Stir in the potatoes, bay leaves, thyme, rosemary, and oregano. Return the meat and its collected juices to the pan. Bring the liquid to a boil. Lower the heat to medium and cover the pot. Simmer for 1 1/2 hours, until the meat is fork tender. Discard the bay leaves and transfer the stew to an 8-cup baking dish. 4. Meanwhile, boil the potatoes for mashing: Place the quartered potatoes and salt in a pot and cover them with cold water. Bring the water to a boil, then lower the heat to medium and allow the potatoes to simmer uncovered until cooked through, about 40 minutes. To tell if they are cooked, take a piece out and cut it in half to see if it's soft in the center. 5. While the potatoes are cooking, preheat the oven to 450 degrees. 6. Mash the potatoes: Drain the potatoes, return them to the pot, and stir them over the heat for a couple of minutes. This ensures that they are dry. Rice the potatoes into a mixing bowl. Add the egg yolks, butter, and cream, whisking until the mixture is smooth. Work quickly while the potatoes are hot so they don't become gummy and starchy. Adjust the salt seasoning to taste and allow the potatoes to cool. 7. Top the pie: Fit a large pastry bag with a large star tip. Spoon the mashed potatoes into the bag. Moving in one direction, pipe large rosettes of potatoes over the lamb mixture, in neat row or around the perimeter of the baking dish. Go over your work and pipe rosettes wherever you see any holes—you want to create a good seal. Alternatively, you can dollop the potatoes over the stew and spread them with a spatula to seal it. 8. Bake the pie: Line a baking sheet with aluminum foil. Set the pie on it and bake for 30 to 35 minutes, until the potatoes are nicely browned and the filing is bubbling. Let the casserole rest for 15 minutes; serve with piccalilli on the side if you'd like.  

To make brown sugar cake Preparation: Line jelly roll pan with parchment paper. Heat oven to 350 degrees F.

1. Whisk to combine all flours, baking powder and salt in a bowl; set aside.
2. Place oil and egg in a stand mixer bowl fitted with a whisk attachment and beat until well combined. Add in both sugars and switch out whisk for the paddle attachment and beat until creamy. Add in the dry ingredients in three additions, alternating with milk and blend after each addition. Add in vanilla and beat until combined.
3. Pour batter into prepared pan and level with an offset spatula. Bake for 20 minutes or until cake is golden and springy to the touch Remove from oven and allow to cool completely on a wire rack. Line a 9x5 loaf pan with plastic wrap leaving a two inch over hang on each side. Using a 9x5 loaf pan, trace out each side and cut with parchment attached (this will make handling the pieces easier). Place cut outs in pan cake-side down, then peel off parchment; and set aside.

To make Snickers semifreddo

1. Place eggs, egg yolk and sugar in a bowl set over a pot of simmering water and using a hand mixer beat until mixture is pale and thick (mixture should resemble cake batter), about 5-7 minutes. Remove from heat and continue to beat for another 4-5 minutes to cool mixture. (Optionally, you can place the bowl in an ice bath to quicken the cooling). Place heavy cream in a chilled bowl and using a hand mixer beat until soft peaks form. Add vanilla and beat until combined. Fold the two mixture together until combined. Add and fold in chopped Snickers.
2. Pour 1/2 cup or more of semifreddo mixture into cake lined pan and drizzle strips of caramel and chocolate on top. Continue to layer like this until all ingredients are used. Wrap semifreddo cake in plastic wrap and place in the freezer for 4-6 hours or until set.

To make chocolate malt buttercream:

1. Combine and stir malt powder, sweetened cocoa powder, instant coffee granules and boiling water; set aside.
2. Place the ¼ cup brown sugar and ¼ cup milk in a pan an on medium heat, and whisk until the sugar has dissolved. Pour over chopped chocolate and let stand for a few minutes. Stir mixture and place over low heat, and whisk until chocolate has completed melted. Add melted chocolate mixture to malt mixture and  whisk until combined. Set aside to cool to room temperature
3. In a stand mixer bowl, fitted with a paddle attachment, cream butter and remaining ¼ cup of brown sugar until light and fluffy, about 3 minutes. Turn down the speed and add the cooled chocolate mixture (scraped down bowl as needed). Gradually add the confectioner sugar beat until smooth. Remove cake from freezer and frost. (Buttercream will lighten in color as it sits in the freezer)

To make chocolate glaze

1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and water mix to combine. Mixture will appear lumpy at first, keep stirring and it will become smooth. (If you need to add more water for a pouring consistency, add 1 teaspoon in at time after each addition). Pour glaze over chocolate malt buttercream.

**Optional: Finish with a caramel drizzle and more chopped Snickers.

A few notes:

• Don't be intimidated by the length of this recipe. To stay ahead: Make the cake 1-2 days ahead and keep covered with plastic wrap. The chocolate malt buttercream and chocolate glaze can be made up to a week in advance and kept refrigerated and brought to room temperature before use.
• Ingredients notes: For the instant coffee granules, I prefer to use Starbucks Via Italian Roast - it has a good strong flavor. For the chocolate malt powder, I used Ovaltine. For the caramel sauce I recommend homemade. But if you use store bought, I recommend Marzetti's caramel dip (to use place in a plastic baggie and snip off a corner for drizzling). It's a thicker than the regular caramel sauce you find in the ice cream section--a necessary thing as it will keep it's form in the semifreddo longer.

Cut and separate ribs into four pieces; pat dry.

Heat oven to 375 degree F.

Mix together dry mustard, salt and pepper. Rub seasoning onto ribs. Heat oil in a heavy bottom pot over high heat, quickly brown all sides of ribs (make sure not to crowd ribs when browning). Transfer meat and to a large plate; set aside.

Heat 3 tablespoon canola oil over medium high heat. Add shallots, carrots, celery, and bay leaves to pot and cook over medium heat, stirring occasionally, until vegetables begin to soften, about 3-5 minutes. Stir in cumin, dry mustard, smoked paprika and tomato paste. Add broth, beer, and tomatoes, then add ribs with any juices and bring to a boil.

Cover pot and transfer to lower third rack. Braise until meat is fork tender, 2 to 2 1/2 hours.

Remove from oven, skim off fat and discard bay leaves. Separate and shred meat away from bones.

To make the gravy

Place mesh strainer over a bowl and place all leftover vegetables and juices from the ribs.  Press vegetables with back of spoon to extract all juices.  Let rest, and skim the fat.

Place sauce into small saucepot and reduce by half Mix 1 tbl of cornstarch with 2 tbs of water to make a slurry. Mix some hot boiling sauce into slurry, then place slurry into saucepot.  Wisk until thickened. 

Notes: Gravy process new, not from adapted Bakers Royale recipe.

Wash and clean potatoes; cut lengthwise into 1/4-inch sticks. Rinse potatoes in cold water until water runs clear; drain and pat dry until water is absorbed. Pour enough oil into a large heavy bottom pan to submerge 1 cup of potatoes by 1/2 inch (about 8 cups in a 5 quart pot). Heat oil to 375 degrees F. To make sauce: Place butter in large heavy bottom saucepan and cook until browned and fragrant. Add shallots, cook and stir until soft and translucent, about 2 minutes. Add Newcastle Brown Ale, bring to a boil and reduce by half, about 3-5 minutes. In the meantime, stir together water and cornstarch until mixture is well combined for a slurry. Add 1 cup of beef broth into Newcastle mixture and bring to a boil. Stir in cornstarch slurry and bring to a boil once more; cook and stir until sauce thickens, about 2-3 minutes. Remove from heat, add salt and pepper to taste. To make fries: Heat oven to 200F. Line two baking sheets with paper towels; set aside.  Fry potatoes in batches, stirring occasionally until golden, about 5-6 minutes. With a slotted spoon, transfer fries to paper towel lined baking sheet and transfer to heated oven to keep warm. Make sure oil is returned to 375 degrees before frying next batch. To serve: Plate fries, layer with cheese curds, gravy and short ribs.

1. Roll the pastry out to 1/8 inch thick and cut out 12 4-5 inch circles, pressing them into the holes in a muffin baking pan.
2. Chill the muffin pan in the fridge for at least 30 minutes.
3. Meanwhile, mix the egg, brown sugar, maple syrup, butter, vanilla extract, salt, pecans and chocolate chips and pour the mixture into the tarts.
4. Bake in a preheated 350F/180C oven and bake until set, about 15-25 minutes.

Make sugared cranberries: 

Bring 1 cup granulated sugar and 1 cup water to a gentle simmer (not a full boil) on the stove, stirring until sugar has dissolved. Remove from heat and add cranberries. Pour mixture into a bowl and let syrupy cranberries chill in fridge overnight, or at least 8 hours. The next morning, drain cranberries (you can reserve syrup for soda or sweetening cocktails). Place remaining 1/3 cup sugar in a bowl and roll cranberries in it. Arrange them on a tray or plate and refrigerate for another 45 minutes to an hour, so that the sugar sets. (They’ll feel mostly dry to the touch.) 

Make the cake layers: 

Heat oven to 350°F. Butter and flour, or use a nonstick spray to coat three 9-inch round cake pans (see note above re: if you have fewer) and line the bottom of each with a fitted round of parchment paper. Bring stout and molasses to a boil in a large saucepan and remove from heat; whisk in baking soda carefully — it will foam up. Cool to room temperature. In a large bowl, whisk together sugars and oil. Whisk in eggs, then whisk in cooled stout-molasses mixture. Place dry ingredients in a fine-mesh sieve or sifter and shake over bowl. Stir until just combined. Divide batter into prepared cake pans; you’ll have about (updated!) a scant (bit less than) 2 cups or 515 grams of batter in each. Bake for 18 to 22 minutes, until a toothpick inserted into the center of the cake comes out batter-free. Cool in pan on rack for 5 minutes, then flip out onto cooling rack, carefully remove parchment paper (it’s sticky) and flip back right side-up, letting each layer cool completely. You can hasten this along outside (if it’s cold) or in the freezer. 

Make whipped mascarpone cream:

 Beat heavy cream and powdered sugar in a large bowl with a whisk or electric beaters until soft peaks form. Beat in mascarpone, one spoonful at a time, just until it disappears into the cream. 

Assemble cake: 

Place first cake layer on cake stand and level top with a serrated knife if it has domed. Spread with 1 cup whipped mascarpone. Repeat twice, then smooth sides. Decorate with sugared cranberries. Serve immediately, or keep refrigerated until needed.

1. To make the vegetable stock, chop onion, carrots, celery, and green onions. Heat oil in a large pot over high heat, add vegetables, garlic, and herbs, and cook 10 minutes, stirring frequently. Add salt and water, bring to boil. Reduce heat and simmer, uncovered, 1 hour. Strain, reserving liquid and discarding vegetables. Simmer the reserved liquid for about 1 hour to reduce to 4 cups (1 L). Reserve 2 cups (500 mL) of the vegetable stock to make the gravy, and freeze the rest for another use. 2. To make the gravy, add dried mushrooms to boiling water and steep about 10 minutes, or until water is dark brown. Drain, reserving liquid. (Mushrooms may be discarded or chopped fine to add to gravy later.) 3. Melt butter with oil in a medium-size saucepan over medium heat. Add flour and cook, whisking, until it darkens and turns thick. (The colour of the roux will help determine the colour of the finished gravy.) Whisk in mushroom liquid and 2 cups of vegetable stock. Gently simmer 1 hour, stirring occasionally to prevent clumps and scorching. Season to taste with salt, pepper.

1. In a large pot or deep-frying appliance, heat oil to 325 degreesF (160 degreesC). In small batches, carefully fry potatoes just until they soften but are not browned. Remove from oil and cool on counter for about 11/2 hours. 2. Once potatoes are cooled to room temperature, heat oil to 365 degreesF (185 degreesC). In small batches, fry the blanched potatoes until crisp and golden. 3. Place fries on plates; top with curds and then gravy. Variations: Additional toppings may include chopped smoked meat, any type of grated cheese, bacon, fried onions. Fries may also be topped with Elgin Street Diner Chili (recipe, page E3) and curds.

1. Fill your deep fryer or a tall pot with vegetable oil and preheat to 400 F (200 C), being careful not to overfill your pot and leaving enough room for the chicken.
2. Mix together the flour and a teaspoon each of salt and pepper.
3. Place the chicken thighs in a bowl and coat evenly with buttermilk.
4. Dredge the chicken thighs in the flour mixture one at a time to thoroughly coat, then place on a plate until the hot oil is ready.
5. Once your oil is hot enough, carefully place the chicken thighs one at a time into the hot oil and cook until they have reached an internal temperature of 165 F (70 C).
6. While the chicken is frying, mix the cayenne, paprika and a ¼ teaspoon each of salt and pepper in a metal bowl.
7. When the chicken is cooked, remove from the deep fryer and place on a wire rack with a baking tray underneath.
8. While the oil is still hot, using a metal ladle, carefully scoop out about half a cup of the oil and blend with spices. Use a pastry brush to baste the spices on the chicken.
9. Assemble the sandwiches with the pickles, ranch and lettuce. Serve and enjoy!

1. Start by washing your peppers gently with water.
2. Cut the tops of the peppers and cut them in half. (Save the tops they can be used for cooking or making chili oil)
3. Remove the veins and as many of the seeds as possible from the peppers. Don't fret about not getting all the seeds, but make sure the veins are removed.
4. Weigh your jar empty and either tare the scale or record the weight.
5. Place your peppers in your jar and add enough water to completely submerge them.
6. Using the weight of the water, create a 3% brine solution. Use the formula above to determine how much salt to add.
7. Add some sort of weight to make sure your peppers stay submerged. A plastic bag full of quarters or rocks works well, but make sure to sanitize the bag before placing it on top of your peppers.
8. Let your peppers ferment for 1-2 weeks. Make sure to burp daily to avoid a messy explosion.
9. Follow the steps above for bottling and sauce making, but at this point the peppers are good to eat, or store in the fridge for up to 6 months.