ASKING MY WIFE TO MAKE MOZZARELLA STICKS AGAIN…

@angelos_koligliatis Savory Beignet with Mushroom Duxelles 🔥Recipe below ! Save it & try it ! ⬇️ ✍️Beignet Mixture: • 230 g whole egg • 230 g mushroom broth • 330 g flour • 20 g sugar • 10 g salt • 2 siphon charges • Sunflower oil (for frying) 🔹Whisk all ingredients in a metal bowl until smooth. 🔹Strain through a fine sieve, transfer to a 1L siphon, charge with 2 siphon cartridges, and refrigerate for at least 4 hours. ✍️Mushroom Duxelles: • 50 g butter • 60 ml olive oil • 60 g shallots (chop

Jordan’s Salted Butterscotch Fudge Ingredients: • 1 cup chopped pecans • 3 cups butterscotch chips (close to 2 bags) • 1 (14-ounce) can sweetened condensed milk • 1 teaspoon vanilla extract • ¼ teaspoon sea salt (plus extra for topping) • Parchment paper for an 8x8 pan ⸻ Instructions: \t1.\tPrepare the Pan: Line an 8x8 baking pan with parchment paper, letting some hang over the sides for easy lifting later. \t2.\tMelt the Butterscotch: Place the butterscotch chips into a microwave-safe bowl. Mic

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2 cups flour 1 tbsp baking powder 1 tsp cinnamon 2 cups eggnog 1/2 cup melted butter 2 eggs neutral oil for frying 1 cup granulated sugar 1 tbsp cinnamon for dusting 1. Combine dry ingredients of flour, baking powder & cinnamon in a large bowl. In a separate bowl, combine wet ingredients of eggnog, melted butter, eggs and whisk to combine. 2. Add wet ingredients into dry ingredient bowl and gently fold to combine — don’t over mix! Leave some lumps and bumps. 3. Make your waffles in a waffle ir