Sunrise Springs Vegetable Stock
- 3 Yellow Onions, chopped
- 3 Large Carrots, chopped
- 3 Ribs Celery, chopped
- bay leaves
- thyme sprigs
- parsley stems
- black peppercorns
- white wine
1. Place all ingredients in a large soup pot over a medium heat.
2. Stir occasionally until very aromatic.
3. Cover with cold water and bring to a simmer.
4. Simmer for 30 to 40 minutes. 5. Strain and cool.
Sunrise Springs Holiday Bizcochitos
- 3 cups A.P. Flour
- 2 t. Baking Powder
- 1/2 t. Salt
- 1 cup Vegetable Shortening (Lard is traditional)
- 2/3 cup Sugar
- 1 Large Egg
- 3 T. Brandy
- 2 t. Vanilla Extract
- 1 and 1/2 t. Crushed Anise Seeds
- 1 t. Cinnamon
1. Preheat the oven to 350 degrees F
2. Line baking sheet with parchment paper.
3. Whisk the flour, baking powder and salt in a medium bowl.
4. Beat the shortening in a stand mixer with the paddle attachment on medium-high speed until fluffy.
5. Reduce the mixer speed to low; beat in 2/3 cup sugar, then the egg.
6. Add brandy, vanilla and anise seeds and beat until well combined.
7. Gradually beat in the flour mixture.
8. Cut cookies, dust with cinnamon sugar, arrange on the prepared baking sheets, about 1 inch apart and bake until the edges are golden, 10 to 15 minutes.
Sunrise Springs Ginger Mint Spritzer
- ½ c. Fresh Ginger Root, thinly sliced
- 2 Meyer Lemons, cut in half
- 1 Blood Orange, cut in half
- 3 to 4 large Mint Sprigs
- 2 c. Coconut Sugar
- Water to cover
Combine all ingredients in a small sauce pan and add enough water to cover by ½ inch.
Place over medium heat and simmer for 15 to 20 minutes.
Allow mixture to cool then strain into a squeeze bottle
In a mixing glass, combine 2 oz. Ginger Syrup, the zest and juice of one orange or Meyer lemon. Stir to combine. Pour sparkling wine or water into 4 flutes 2/3 full. Divide mixture evenly between the flutes. Garnish with mint leaves or tiny gingerbread men.
Fermented Chile Sauce (Sir Hotcha!)
Or Chef Rocky’s Swamp Sauce
- 1 1/2 # HOT Green Chiles (Jalapenos, serranos, …)
- 1 small White Onion
- 15 Cloves Garlic
- ¼ Cup Water
- 3T. Brown Sugar
- 2 cups Apple Cider Vinegar
- Salt and Pepper to taste
1. Preheat grill and sear chiles, onion and garlic until charred on one side
2. Place charred items in a blender, add water, brown sugar and puree until smooth
3. Place in a non-reactive container and loosely cover with plastic wrap
4. Place in a cool, dark place for 5 days stirring once every day
5. Add vinegar and bring to a simmer
6. Puree again in blender (you may want to strain the sauce for a smoother consistency
7.Season to taste with salt and pepper