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  Makes 8 – 10 1 1/2 cups/187.5 g all-purpose flour 1/2 cup/62 g cocoa powder 1/2 cup/118 ml/112.5 g sugar 2 teaspoons/10 ml baking powder 1/8 teaspoon/.5 ml salt 1/4 cup/56.7 g cold butter, cubed 1/2 cup/125 ml milk 1 egg Additional milk 1/2 cup/118 ml/85 g chocolate chips Preheat oven to 425F/218C/Gas Mark 7 In a large bowl, combine the flour, cocoa, sugar, salt and baking powder. Cut in butter until mixture resembles fine crumbs. Beat milk and egg; add to dry ingredients, stirring lightly. Add chocolate chips and knead into the dough on a surface lightly dusted with cocoa powder. Turn onto a lightly floured surface; roll to 1 inch/2.5 cm thickness. Cut into triangles. Bake 10-15 minutes or until golden brown. Serve warm. private chefs and event catering Palm Beach + Boca Raton + Fort Lauderdale + Miami Beach info@yadachef.com | 954-367-YADA (9232) 561-285-7466 www.yadachef.com south florida catering and personal chefs

Blanched cabbage leaves stuffed with rice and ground beef (I lightened them up with ground turkey), braised in a tomato sauce. These are one of my comfort foods. When these are cooking if I close my eyes I am walking into my Babci’s house. It took some time, but I think I found her “secret” ingredient...dill. This recipe can feed an army depending on your appetite-in any case you  will probably have some leftovers Serves 4-6 1 medium head cabbage, cored 1 small onion, diced 1 pound ground turkey 1 ½ cups par-cooked rice (simply cook rice for about 6 minutes, drain and rinse) ½ teaspoon/2ml salt ¼ teaspoon/1ml black pepper 1 teaspoon/5ml dried dill 28 ounce/794g tomato puree or sauce (if you have leftover spaghetti sauce use that) Preheat oven to 350F/176C/GasMark 4 Using a sharp knife cut the core out of the cabbage bottom. Heat a large stock pot with salted water to a simmer.  Place the cabbage in the water. Cover and cook 2-3 minutes until you can pull off individual leaves. You shou

1 Baguette cut into rounds 1 Cup/250ml white wine 1/4 cup/60ml Marsala 1/2 cup/125ml/168g honey 1/2 cup/100g sugar 1 stick of cinnamon 2 teaspoons/10ml pure vanilla extract 1 1/2 cups/252g mixed dried fruit (do not use pineapple) 1 green apple diced into 1/4 inch/6.35mm pieces 1 pear diced into 1/4 inch/6.35mm pieces (make sure the pear is firm) 1/8 teaspoon/.5ml kosher or sea salt pinch of black pepper Juice of 1 lemon (apprx 1 Tablespoon/15ml) Zest of one lemon 1/2 cup/112g crumbled bleu or gorgonzola cheese Preheat oven to 375F/177C/Gas Mark 4 Lightly spray baguette rounds with olive oil on one side and place on a cookie sheet. Place in pre-heated oven for 7-10 minutes or until lightly browned. Remove from oven and set aside. In a large saucepan combine the wines, sugar, honey, vanilla, and cinnamon. Bring the mixture to a simmer and stir until honey and sugar are dissolved. add the fruit and salt. Bring to a boil, add the lemon zest, and lower the heat and simmer for 15-20 minutes.

Makes: 4 servings Total time: 30 minutes Ingredients 4 teaspoons/16g sugar 1/2 cup/115g butter, cubed 4 ounces/113g semisweet chocolate, chopped 1 cup/130g confectioners' sugar 2 eggs 2 egg yolks 1-1/2 teaspoons/1.7g instant coffee granules 3/4 teaspoon/4ml vanilla extract 6 tablespoons all-purpose flour 1/2 teaspoon/2ml salt Whipped cream, optional Additional confectioners' sugar, optional Preheat oven to 400F/204C/Gas 6 Grease the bottom and sides of four  ramekins; sprinkle each with 1 teaspoon/5ml sugar. Place ramekins on a baking sheet; set aside. In a medium sized saucepan over medium heat,melt butter, turn off heat and the chocolate; stir until smooth. Stir in confectioners' sugar until smooth. Whisk in  eggs, egg yolks, instant coffee and vanilla. Stir in flour and salt; spoon batter into prepared ramekins. Place on a baking sheet. Bake for about 12 minutes or until a thermometer reads 160° and cake sides are set and centers are soft. Remove ramekins to a wire rack

How to Make Sausage Balls To make about 35 sausage balls, you’ll need: 1 pound bulk pork sausage, room temperature 2 cups Bisquick baking mix 1 pound shredded cheddar cheese, cold Preheat the oven to 350°F and line a large, rimmed baking sheet with parchment paper. Add the room-temperature sausage and Bisquick to a large bowl. Use your hands to mix until mostly combined. Add half the cheese and knead it in, followed by the rest of the cheese, until a cohesive mixture forms. Form the mixture into walnut-sized balls, placing them about an inch apart on the sheet. Bake until browned on the bottom and cooked through, 20 to 25 minutes. Tips for Making Sausage Balls These three-ingredient gems are incredibly easy to make, but I will note one big tip:  temperature is key . Your sausage  has  to be room temperature and your cheese  has  to be cold. Otherwise, it’s too hard to mix and all of the cheese will melt out as soon as it hits the oven. For extra tidy balls, stick them in the fridge for

  Makes 2 1/2 cups/625ml For a stiffer custard “Saint Honore” add 8 eggwhites that have been stiffly beaten with a pinch of salt and some sugar. 1 cup/190g granulated sugar 5 egg yolks 1/2 cup/50g flour 2 cups/500 boiling milk 1 tablespoon/14g butter 1 1/2 tablespoons/22ml vanilla extract Gradually beat the sugar into the egg yolks and continue beating for 2 to 3 minutes until the mixture is pale yellow and forms "the ribbon". Beat in the flour.  Beating the yolk mixture, gradually pour on the boiling milk in a thin stream. Pour into saucepan and set over moderately high heat. Stir with a wire whip, reaching all over bottom of the pan. As sauce comes to a boil it will get lumpy, but will smooth out as you beat it. When boil is reached, beat over moderately low heat for 2 to 3 minutes to cook the flour. Be careful custard does not scorch in bottom of pan. Remove from heat and beat in the butter, then vanilla extract. private chefs and event catering Palm Beach + Boca Raton + F

Olive oil has been a staple of the Mediterranean diet and culture for millennia. Before it ever made it to the table, it was used for medicinal and religious practices, earning the moniker “liquid gold” in Homer’s “Iliad.” Throughout the centuries the olive branch has come to symbolize peace and prosperity, and pungent extra virgin and virgin olive oils are high-value global exports.  Valued at $22.3 billion in 2022 , the olive oil market is expected to increase exponentially over the next decade. But behind the most popular extra virgin olive oils in the world - produced in Italy, Spain and Greece - are equally lucrative criminal enterprises cashing in on the gold rush by selling fake liquid gold that uses sunflower, canola or even lamp oil to create a product that can retail for up to $30 a liter in the United States. In late November, authorities in Spain and Italy working with the EU’s Europol law enforcement agency said they arrested 11 people tied to one such criminal gang, seque