Robertson Family Cookbook

COWBOY CAVIAR The perfect way o round up the gang for a quintessential Arizona soiree YIELD: 1 LARGE BATCH | TOTAL TIME: 1 HR INGREDIENTS 1 15-ounce can black beans 1 15-ounce can white beans Juice from 1 lime 3 cups frozen corn, thawed 1/2 cup red wine vinegar 1 cup green onion, thinly sliced 1 tablespoons vegetable oil 1 cup fresh cilantro, chopped 3 cloves garlic, minced 1 pound grape tomatoes, halved 1/2 teaspoon pepper Large bag of tortilla chips 3/4 teaspoon salt 3 firm, ripe avocados, diced in cubes DIRECTIONS !. Mix together lime juice, vinegar, vegetable oil, garlic, salt and pepper. 2. Add in avocado, mixing gently. Fold in all other ingredients. 3. Refrigerate before several hours before serving with chips. 49

FESTIVE BRUSSELS SPROUTS This sweet and savory vegetable dish was adapted from a Cook’s Illustrated recipe and perfected by Krista & Tanner. YIELD: 8 SERVINGS | TOTAL TIME: 45 MIN INGREDIENTS 2 1/4 pounds brussels sprouts, trimmed and halved 3 tablespoons olive oil 1 tablespoons water Salt & pepper 1 cup pecans, toasted 1/2 cup fresh pomegranate seeds 2 tablespoons pomegranate molasses or balsamic reduction DIRECTIONS 1. Adjust oven rack to upper middle position and preheat oven to 500 degrees. 2. Toss sprouts, oil, water, 3/4 tsp. salt, and 1/4 tsp. pepper in a large bowl until coated. Transfer sprouts to rimmed baking dish, cut side down. 3. Cover baking sheet tightly with foil and roast 10 min. . Remove cover and bake until sprouts are brown.. 10-12 more minutes. 4. In a large serving bowl, toss the roasted Brussels sprouts with the toasted walnuts. Salt and pepper to taste. Drizzle with the pomegranate molasses, then sprinkle with pomegranate seeds before serving. 50

GERMAN MUSTARD SAUSAGES Everything is better with beer - including Grandma's signature holiday appetizer. YIELD: 50 BITES | TOTAL TIME: 45 MIN INGREDIENTS 2 pounds Italian mild or spicy sausage 1/2 cup water 3 tablespoon mustard of choice 1/4 can german beer toothpicks for serving DIRECTIONS 1. Spray skillet with non-stick spray. 2. Add sausage. Cook on med-high for 5 minutes or until browned. Turn often. 3. Add water to skillet. Reduce heat to med-low and simmer for 10 minutes. 4. Remove sausages from skillet and cut into quarters on the diagonal. 5. Combine mustard and beer and pour mixture over sausages in a clean pot. 7. Simmer on medium-low heat for 30 minutes, stirring often. 8. Serve hot with toothpicks. BRITTNEY'S BEER TIP: Use a malty sweet german beer such as a dunkel or vienna lager to balance a spicier sausage or mustard. 51

COCKTAIL SHRIMP (TWO WAYS) Because with shrimp you can never have \"two\" much! INGREDIENTS 1 pound large shrimp, peeled and deveined HOT BUTTER SHRIMP INGREDIENTS 4 tablespoons butter salt and pepper to taste 1 teaspoon Italian seasoning 3 teaspoons minced garlic juice of one lemon 1 tablespoon chopped parsley DIRECTIONS 1. Place the butter in a large pan and melt over medium high heat. 2. Add the shrimp and season with salt, pepper and Italian seasoning. Cook 3-5 minutes, stirring occasionally, until shrimp are pink and opaque. 3. Add garlic and cook for one more minute. Stir in lemon juice and parsley, and serve. COLD SHRIMP COCKTAIL INGREDIENTS 1 cup ketchup 1 lemon, zest finely grated and juiced 4 teaspoons horseradish, drained 1/4 teaspoon worcestershire sauce DIRECTIONS 1. Combine ketchup, lemon zest, juice, horseradish, and Worcestershire sauce in a bowl. 2. Mix well, then refrigerate until ready to 52 serve with cold shrimp.

BACON WRAPPED SMOKIES A delicious and easy toothpick-me-up! YIELD: 15-20 BITES TOTAL TIME: 45 MIN INGREDIENTS 1 14-ounce package cocktail smokies 1 pound bacon 1/2 cup brown sugar 1/2 teaspoon cayenne or chipotle pepper Toothpicks for serving DIRECTIONS 1. Preheat oven to 425 degrees. Line a baking pan with foil. 2. Cut bacon into thirds. Wrap 1 piece of bacon around each mini smokie and secure with a toothpick. 3. Combine cayenne pepper and brown sugar and roll each smokie in the mixture. 4. Place on prepared pans and bake for 10 minutes. 5. Flip smokies and cook an additional 10 minutes or until bacon is crispy. 53

ROBERTSON FAMILY RELISH TRAY The perfect Robertson holiday meal begins with this Chicago- inspired tradition, featuring a variety of fresh and pickled snacks designed to keep hungry family members out of the kitchen until dinner is served. YIELD: 10 SERVINGS TOTAL TIME: 25 MIN INGREDIENTS 1 cup carrot sticks 1 cup sliced bell pepper 1 jar sweet pickles 1 cup celery sticks 1 jar dill pickles ½ cup ranch dressing 1 jar green stuffed olives (whole) Toothpicks 1 can black olives (whole) 1 small jar capers, beets or artichoke hearts DIRECTIONS 1. Open and drain pickles and olives, displaying on a large tray. 2. Add freshly sliced vegetables to tray with ranch dressing nearby. 3. Serve with Grandma’s holiday cheese ball and crackers. KID-AT-HEART TIP: Toothpicks should be used for sharing — but you’re never too old to wear a black olive on your finger. Feeling fancy? Try on olive on your pinky while sipping cider or champagne! 54

GRANDMA'S HOLIDAY CHEESE BALL Grandma Robertson's festive Christmas Eve starter dish is beloved by young and old alike! YIELD: 8 SERVINGS TOTAL TIME: 25 MIN INGREDIENTS 2 8-ounce. packages cream cheese 10 ounces shredded cheddar cheese 2 tablespoons green onion 2 tablespoons green pepper 2 tablespoons pimento, diced very small 2 tablespoons lemon juice 2 tablespoons worcestershire sauce 1 cup walnuts, chopped DIRECTIONS 1. In a large bowl, combine all ingredients and form into a ball. 2. Roll ball in chopped walnuts, covering surface thoroughly. 3. Cover with plastic wrap and refrigerate overnight. 4. Serve with a variety of crackers. 55

AUNT VEGGIE'S GREEN BEAN CASEROLE On Thanksgiving we always save room for seconds of this classic dish. YIELD: 12 SERVINGS TOTAL TIME: 45 MIN INGREDIENTS 2 pounds fresh green beans 2 tablespoons butter 1 small onion, chopped 2 garlic cloves, minced 1 teaspoon kosher salt 1/2 teaspoon black pepper 2 tablespoons all-purpose flour 1 cup chicken broth 1 cup half-and-half 12 ounces french fried onions DIRECTIONS 1. Preheat the oven to 375 degrees. Heat a large pot of salted water to a boil. 2. Blanch green beans by adding them to the boiling water and cooking for 5 minutes. Drain and immediately plunge the beans into a large bowl of ice water. Drain and set aside. 3. Melt the butter in a large skillet over medium-high heat. Add the onion and garlic, sauteing for 4 to 5 minutes. Sprinkle the flour over the softened onions and stir to combine. Cook for 2 minutes, then whisk in the chicken broth and half and half. 4. Bring the mixture to a simmer and cook until it has thickened, stirring occasionally, about 6 minutes. 5. Pour the sauce over the beans and transfer to a large 9x13-inch casserole dish and sprinkle with french fried onions. Bake for 20 minutes until hot and bubbly. 56

AUNT MARY'S CHEESY POTATOES Calories, carbs and cholesterol be damned... this Robertson holiday recipe is worth it! YIELD: 8 SERVINGS TOTAL TIME: 45 MIN INGREDIENTS 1 pound frozen hash browns 1/2 cup butter, softened 1 10.5-ounce can cream of chicken soup 8 ounces sour cream 1 pound velveeta cheese, cubed 1 cup corn flakes, crushed 2 tablespoons butter, melted DIRECTIONS 1. Let hash browns thaw for half an hour. Preheat oven to 350 degrees. 2. Combine hash browns, softened butter, cream of chicken soup, sour cream and velveeta cheese. Mix thoroughly. 3. Pour into a 9\" x 13\" baking dish. Top with corn flakes and melted butter. 4. Bake for 1 hour. Allow to cool for 10 minutes before serving. 57

BROWN BUTTER HONEY GARLIC CARROTS One way to enjoy your vegetables is to smother them in things that taste more delicious! YIELD: 8 SERVINGS TOTAL TIME: 45 MIN INGREDIENTS 2 pounds large carrots, cut into 2 in. pieces 1/2 cup butter or olive oil 3 tablespoons honey 4 garlic cloves, chopped Salt and pepper Parsley, chopped for garnish DIRECTIONS 1. Preheat oven to 425 degrees. 2. In a medium saucepan add the butter and cook over medium high heat. Continue to whisk for a few minutes until the butter starts to become frothy and brown. Add the honey and garlic and remove from heat. 3. In a large bowl add carrots and drizzle with sauce. Toss until coated and spread evenly on prepared baking sheet. Season with salt and pepper. 4. Bake for 15-20 minutes or until carrots are tender. Transfer to a serving dish and garnish with parsley. 58

SALADS 59

BERRY, SPINACH, & PECAN SALAD This healthy balance of sweet strawberries and tangy vinaigrette always catches Mom's eye. YIELD: 4-6 SERVINGS TOTAL TIME: 45 MIN INGREDIENTS 6 cups baby spinach 2 cups strawberries, stemmed and sliced 1 cup blueberries 1/2 cup pecans, toasted 4 ounces goat cheese, crumbled DRESSING 2 1/2 tablespoons raspberry vinegar 1/4 cup honey 1/2 teaspoon Dijon mustard 6 tablespoons canola oil 1 shallot, finely minced Kosher salt and fresh ground pepper DIRECTIONS 1. Combine vinegar, honey, and mustard in a medium bowl. Whisking constantly, slowly drizzle in oil until emulsified. Season to taste with salt and pepper. 2. In a large bowl, combine baby spinach, strawberries, blueberries, and pecans. 3. Add the dressing little by little and toss until greens are well-coated. Season to taste with salt and pepper. Sprinkle crumbled goat cheese over salad and serve. 60

CHICKEN CAESAR SALAD One of Krista & Tanner’s all-time favorites, this is a delicious spin on an old classic that's fit for any special occasion. YIELD: 1 LARGE BATCH | TOTAL TIME: 1 HR INGREDIENTS 4 cups romaine lettuce 3 large carrots, chopped 3 cloves garlic 4 roma tomatoes, chopped 2+ tablespoons extra-virgin olive oil 1/2 onion, thinly sliced 2 anchovy fillets, chopped 3/4 cup freshly grated parmesan 1/2 lemon, juice of 2/3 cup greek yogurt Kosher salt and freshly ground pepper 2 tablespoons dijon mustard 1 pound skin-on, boneless chicken breasts 4 (1/2-inch-thick) slices focaccia DIRECTIONS 1. Chop 2 garlic cloves and puree with 1/2 cup olive oil, mayo, mustard, anchovies and lemon juice in a blender until smooth; season with salt and pepper. 2 Pound the chicken with a mallet until about 1/8 inch thick. Season with salt and pepper and toss with 1 tablespoon of the Caesar dressing. Grill the chicken until golden and crisp, 3 to 4 minutes per side. 3. Brush bread with olive oil on both sides and grill, turning, until toasted, about 2 minutes. Rub with the remaining garlic clove. Chop the lettuce and remaining vegetables and transfer to a bowl. 4. Cut the bread and chicken into bite-size pieces and add to the bowl. Toss with the remaining dressing, the Parmesan, and pepper to taste. Garnish with more Parmesan. 61

WINTER QUINOA BEET SALAD A healthy reprieve from holiday treats, this salad is one of Krista's all-time favorites. YIELD: 4-6 SERVINGS TOTAL TIME: 45 MIN INGREDIENTS 1 cup beets (freshly roasted or canned) 1 cup red quinoa ½ cup extra-virgin olive oil ¼ cup freshly squeezed lemon juice 3 garlic cloves, mashed ½ teaspoon salt 1 teaspoon red pepper flakes ¼ cup chopped fresh Italian parsley ¼ cup chopped fresh mint 3 scallions, chopped 2 ounces arugula ½ pomegranate, seeds reserved ½ cup pine nuts, toasted ½ cup crumbled goat cheese DIRECTIONS 1. Preheat the oven to 350° F. Line a baking sheet with aluminum foil. Peel, chop and roast beets for 45 min to one hour then cool for 20 minutes. 2. Bring two cups salted water to a boil, add quinoa. Lower heat, cover, and simmer for 20 minutes. Let sit with pot lid closed for ten minutes then open to cool. 3. Toast pine nuts at 375° F, turning every three minutes until golden brown. 4. Whisk together the oil, lemon juice, garlic, salt, and red pepper flakes. Add the beets, quinoa, parsley, mint, scallions, and arugula and toss well to combine. 5. Divide the salad among serving plates. Top with pomegranate seeds, goat cheese, and pine nuts before serving. 62

SEVEN LAYER TACO SALAD Cheap, quick and easy to make, this Mexican-inspired dish kept Tanner and Krista alive in college. YIELD: 3+ SERVINGS TOTAL TIME: 35 MIN INGREDIENTS 1 cup brown rice 2 cups water 1 can refried or black beans 3 tablespoons sour cream 1/2 cup guacamole 5 leaves lettuce, chopped 1 red bell pepper or tomato, chopped 1/4 cup onion, chopped 1/4 cup cilantro 4 tablespoons cholula hot sauce Tortilla chips DIRECTIONS 1. Start water boiling, add brown rice and begin cooking (about 30 minutes). 2. Warm beans on stove top. 3. Chop vegetables and onions. 4. Mix rice and beans, top with sour cream, guacamole, veggies and cilantro. 5. Serve with hot sauce and chips. 63

CHICAGO-STYLE PASTA SALAD This light, yet flavorful springtime dish is perfect for picnics and potlucks alike! YIELD: 5 SERVINGS TOTAL TIME: 45 MIN INGREDIENTS 1 pound tri-color rotini or bowtie noodles 1 red bell pepper, chopped 1 green bell pepper, chopped 2 cups cherry tomatoes, sliced in half 1/2 red onion, diced 1 zucchini or summer squash, chopped 1 cup sliced olives 8 ounces crab meat, if desired 8 ounces small mozzarella balls 1/3 cup red wine vinegar 2/3 cup olive oil 2 cloves garlic, minced 2 tablespoons fresh parsley or basil, chopped Salt & pepper to taste DIRECTIONS 1. Cook noodles according to package. Drain and rinse under cold water. 2. Chop vegetables, drain olives and combine all ingredients in a large bowl. 3. Drizzle with vinaigrette and sprinkle with fresh parsley or basil. Refrigerate until ready to serve. Top with parmesan cheese if desired. 64

RAINBOW FRUIT SALAD Spring and summer fruits come together with a refreshing twist of lime and mint in this sweet dish perfected by Krista. YIELD: 1 LARGE BOWL | TOTAL TIME: 45 MIN INGREDIENTS CITRUS DRESSING 1 fresh pineapple cored and cut 2 tablespoons julienne fresh mint leaves 2 mangoes, peeled and cut into cubes 2 teaspoons honey 2 nectarines, cut into small pieces 1 tablespoons orange zest 1/2 pound strawberries, quartered 1 tablespoons lime zest 5-6 clementines, peeled and separated 2 tablespoons fresh-squeezed orange juice 4 kiwis, peeled and sliced 1 teaspoons fresh lime juice 12 ounces fresh blueberries 1 cup toasted coconut, or slivered almonds 12 ounces blackberries or grapes DIRECTIONS 1. Wash and cut fruit. Combine in large bowl. 2. Whisk lime juice, honey and mint in bowl to blend, drizzle over fruit and toss to combine, cover and place in refrigerator to allow flavors to blend. (Can be made up to 3 hours ahead.) 3. Spoon fruit into bowls, top with toasted coconut or almonds and serve. 65



DINNERS 67

BETITO'S LOST SHRIMP TACOS Inspired by Krista & Tanner's favorite taco shop in college, the secret to this copy-cat recipe is in the freshness of the shrimp, and the homemade sauce. YIELD: 4 SERVINGS | TOTAL TIME: 1 HR SHRIMP MANGO SALSA 1 pound medium shrimp, shells on 1 can black beans, drained and rinsed 2 tablespoon extra virgin olive oil 1 ripe mango, peeled and diced 2 tablespoon paprika ½ small red onion, diced 2 teaspoon ground cumin 1 lime juiced, about 2 tbs 2 teaspoon onion powder 1 orange juiced, about ¼ cup 2 teaspoon garlic powder 2 tablespoons cilantro, chopped 2 teaspoon dried thyme 1 jalapeno, diced 2 teaspoon dry mustard ½ teaspoon Kosher salt 1¼ teaspoon Kosher salt fresh black pepper, a few cracks ¼ teaspoon cayenne pepper JALEPENO CREMA OTHER ½ cup sour cream 12 tortillas 1 jalapeno, seeds removed 5 plum tomatoes, diced 2 cloves garlic 2 cups chopped romaine lettuce 1 lime zested and juiced ½ cup fresh cilantro ¼ teaspoon kosher salt fresh black pepper, a few cracks 68

DIRECTIONS 1. In a food processor, add the ingredients for the jalapeno crema and puree. Cover and refrigerate until ready to use. 2. To make the salsa, add ingredients to a bowl, stir well to combine and adjust seasoning to taste. 3. Warm tortillas in a heavy- bottomed skillet. Heat pan to medium-high and warm each tortilla 1 to 2 minutes per side – just enough to slightly char and add a bit of crispness. Wrap the tortillas in a clean tea towel to keep warm and set aside. 4. Combine the ingredients for blackening seasoning in a large zip-top bag. Add the shrimp, seal, and shake well to coat. Heat a large heavy-bottomed pan over medium-high heat and add the olive oil. Once the oil is hot, add the shrimp (shaking off any excess rub) and sear about 2 minutes per side. 5. To assemble, place some of the chopped romaine lettuce in the center of the tortilla. Place salsa on top, add some diced tomatoes, top with shrimp, drizzle with crema, and top with some cilantro. Serve and enjoy! 69

CABIN BEEF STEW 2001 - Heber-Overgaard, Az Whether welcoming winter weather or driving up north to escape the heat, this INGREDIENTS tasty stew makes for a cozy family evening. 2 1/2 pounds chuck roast, trimmed & diced YIELD: 7 SERVINGS TOTAL TIME: 9 HR 2 1/2 tablespoons olive oil Salt and pepepr 1 tablespoon worcestershire sauce 1 large yellow onion or leek chopped 1 tablespoon soy sauce 3 medium celery stalks, chopped 1 tablespoon fresh thyme, minced 4 cloves garlic, minced 3/4 teaspoon dried rosemary 1/4 cup tomato paste 1 1/2 pounds yellow potatoes, diced 4 cups beef broth 1 pound carrots, peeled and diced 1 1/2 tablespoon cornstarch 1/4 cup fresh parsley, minced 1 cup red wine DIRECTIONS 1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Dry beef roast with paper towels and season with salt & pepper. 2. In two parts, sear beef in skillet until brown, turning once halfway through, about 5 minutes total. Transfer beef to slow cooker, leaving excess oil in skillet. 3. Add 1/2 tbsp of oil to skillet and reduce heat to medium. Saute onions and celery for 3 minutes, add garlic and saute for 30 seconds before stirring in tomato paste . 4. Pour 1 cup red wine into skillet along with Worcestershire, soy sauce, thyme and rosemary. Add potatoes and carrots over beef in slow cooker, then pour skillet mixture over beef and veggies. Add beef broth, cover and cook on low for 7-8 hours. 5. In a small bowl whisk together cornstarch with 1 1/2 tablespoons cold water until smooth. Pour into slow cooker and gently combine. Cover and cook on high heat for 20-30 minutes until thickened slightly. Serve warm and garnish with parsley. 70

CHICKEN ENCHILADAS \"Permanezca sentado por favor.\" YIELD: 12 SERVINGS TOTAL TIME: 55 MIN INGREDIENTS 2 chicken breasts, shredded 1/2 cup diced green chilies 2 10-ounce cans red enchilada sauce 1 1/2 cups grated cheddar cheese 8 flour or corn tortillas OPTIONAL TOPPINGS sour cream black olives sliced green onion DIRECTIONS 1. Preheat oven to 350 degrees. Spray 9\" x 13\" baking dish with non-stick cooking spray. 2. Bake or grill chicken breasts until cooked through. About 5-7 minutes on each side. Remove from heat and shred. 3. In a bowl, combine shredded chicken, green chilies, 3/4 cup grated cheese and 1/2 cup enchilada sauce. 4. Spread 1/2 cup enchilada sauce in bottom of baking dish. 5. Place 1/8th of the chicken mixture in each of the tortillas. Roll and place close together seam side down in baking dish. 6. Top with remaining cheese and enchilada sauce. 7. Bake 20-25 minutes uncovered. Serve hot with desired toppings. . 71

KRAFT FAMILY CHICKEN & VEGGIE CASSEROLE The perfect dish for even the most discerning child's palette. YIELD: 4 SERVINGS | TOTAL TIME: 55 MIN INGREDIENTS 1 10.5-ounce can cream of mushroom soup 1/4 teaspoon ground black pepper 1 16-ounce bag frozen california vegetable blend, thawed 1 cup french fried onions 1/2 cup shredded cheddar cheese DIRECTIONS 1. Preheat oven to 350 degrees. In a large bowl, combine the soup, black pepper, vegetables, and cheese cheese. Pour into an 8\" x 8\" or 2 quart baking dish. 2. Bake for 40 minutes or until the vegetables are tender. 3. Remove from the oven and stir. Top with french fried onions. Return to oven and bake for an additional 8-10 minutes, or until onions are crispy. 72

CRANBERRY CHICKEN This ode to Cran-man makes an ordinary dinner feel festive! YIELD: 4 SERVINGS TOTAL TIME: 40 MIN INGREDIENTS 1 cup dry red wine 3 tablespoons pure maple syrup 4 boneless, skinless chicken breasts 1/2 cup dried cranberries 1 1/2 cups breadcrumbs 4 teaspoons cornstarch 1/2 teaspoon sea salt 4 teaspoons water 1/2 teaspoon pepper 3 tablespoons vegetable oil 1/2 sweet onion, diced small DIRECTIONS 1. In a shallow bowl combine the breadcrumbs, salt and pepper. 2. In a large skillet, heat 3 tablespoons oil over medium-high heat. Dredge the chicken breasts in the panko, gently pressing the panko into the chicken. Sauté in hot oil, adjusting the heat if necessary. Cook until done. 3. While the chicken cooks, prepare the sauce. In a medium sauce pan over medium- high heat sauté the onions in a small amount of oil until translucent, about 7 - 10 minutes, stirring frequently.Add the red wine, maple syrup and dried cranberries. 4. Bring to a boil over high heat then reduce immediately to medium-high heat. Cook for 5 minutes, stirring. 5. Combine cornstarch and water in a small bowl with a fork, until all the cornstarch is dissolved. Add to sauce while stirring, reducing heat to medium. 6. Continue to cook 1 minute longer until sauce begins to thicken. Serve sauce over cooked chicken. 73

ROY'S MISOYAKI BUTTERFISH This delicious dish was served at Roy’s where many a family occasion has been celebrated. The meal was so beloved by Tanner and Krista that they spent several weeks visiting Asian grocers in search of the illusive fish and tracking down the recipe. YIELD: 4 SERVINGS TOTAL TIME: 1 HR 20 MIN BLACK COD 4 7-ounce filets of black cod 8 ounces white miso paste 8 ounces sugar 1 ¼ cup sake 1 ¼ cup mirin 1 tablespoon cooking oil GINGER WASABI 2 cups beurre blanc 6 ounces sake 6 ounces mirin 6 ounces pink pickled ginger juice 4 ounces minced onion 4 ounces wasabi paste 15-20 scallions, chopped 74

BEURRE BLANC 1 cup white wine 3 tablespoons white wine vinegar 1 ½ teaspoons lemon juice 1 ½ tablespoons minced shallots 3 tablespoons heavy cream ½ pound cold butter, cubed ¼ to ½ teaspoon salt White pepper 2015 - Roy's Chandler, Az DIRECTIONS 1. Whisk marinade ingredients in a heavy bottomed sauce pot. Place over low heat for 1 ½ to 2 hours or until the marinade reduces to a dark caramel. Stir often. Once finished, cool the marinade completely in the refrigerator. 2. Place fish in a shallow container and cover with half the marinade. Let sit for up to 3 days in the fridge. 3. To prepare fish, preheat oven to 375 degrees. Remove from marinade and coat evenly once more with the reserved marinade. Heat a nonstick skillet over medium low heat with cooking oil. Caramelize both sides of fish then transfer the onto a baking pan lined with parchment paper. Bake for 3-4 minutes or until fish is firm to the touch. 4. To prepare the beurre blanc, combine wine, vinegar, lemon juice and shallot in saucepan and bring to boil over high heat. Reduce until liquid becomes syrupy. Add cream and reduce by half. Turn heat down to low and gradually add butter, stirring constantly until incorporated. Take off heat immediately. Do not boil or sauce will break. Season with salt and pepper to taste. Strain and keep warm. 5. To prepare the sweet ginger wasabi beurre blanc, place sake, mirin, ginger juice and onion in sauce pan and bring to boil. Reduce until only about 2-3 ounces remain. Place mixture in blender with beurre blanc, scallions, and wasabi paste. 6. Serve fish hot with sauces on the side. 75

GERMAN-STYLE BRATWURST Who needs hot dogs when you have this Robertson family barbecue staple!? YIELD: 4-6 SERVINGS TOTAL TIME: 45 MIN INGREDIENTS 4 bratwurst 2 tablespoons butter or olive oil 3 cups onion, thinly sliced 1/8 teaspoon sugar 12 ounces amber or dark beer 2 bay leaves 2 tablespoons coarse-ground mustard 4 crusty hoagie or italian rolls, split DIRECTIONS 1. Heat fat in 12-inch, deep skillet over medium heat. 2. Add onions and sugar, stir well to coat with fat. Sauté onions, stirring frequently, for 10 minutes, or until starting to turn golden brown. 3. Add beer, scraping up any browned bits from bottom of pan. Add bay leaves, lower heat and simmer for about 10 minutes. Stir mustard into onions, remove from heat and set aside, discarding bay leaves. 4. Grill bratwurst over medium-hot fire, turning to brown evenly until internal temperature reaches 160ºF. Remove from grill and add to skillet with onions. 5. Over medium heat, cook and stir until sauce becomes syrupy. Serve bratwurst in rolls, generously smothered with mustard onions. 76

HOMEMADE PIZZA There's nothing like a Friday night pizza party! This recipe is adapted from the one Tanner used to ask Krista to senior prom. YIELD: 5 SERVINGS ¼ cup cornmeal, divided TOTAL TIME: 45 MIN 1 cup marinara, divided 16 ounces fresh mozzarella INGREDIENTS 1 large tomato, sliced Fresh basil leaves 1 ¼ cup lukewarm water Pepperoni (if desired) 1 tablespoon granulated sugar 1 packet active dry yeast (2¼ tsp) 3 cup all-purpose flour 2 teaspoons kosher salt ¼ cup extra-virgin olive oil (plus extra) DIRECTIONS 1. In a small bowl dissolve sugar and yeast in water until frothy, about 8 minutes. 2. In a large bowl, add flour, salt, and ¼ cup of oil. Add yeast mixture, then mix until combined into a shaggy dough. Knead until dough starts to come together, adding a pinch of flour until it feels elastic and only slightly tacky, about 5 minutes. 3. Form into a tight ball, place into greased bowl, and cover with a clean dish towel. Let rise in a warm area until doubled in size, about 1.5 hours. Gently punch down dough, then divide in 2, and roll into balls. Freeze one, or make two pizzas. 4. Preheat oven to 500° and grease a large baking sheet with olive oil. Sprinkle with 2 tablespoons cornmeal. On your work surface, gently flatten one ball of dough and roll or stretch until about 12” in diameter. 5. Carefully transfer to prepared baking sheet and brush dough with oil. Blind bake for 5 minutes. 6. Add ½ cup of sauce to middle of dough and spread outwards with a spoon or ladle, leaving about 1” for the crust. Top with tomatoes and mozzarella. Bake until crust is golden and cheese is melty, about 10 minutes more. Top with basil leaves, a drizzle of olive oil, and pepperoni. 77

NEW YEAR'S EVE SURF AND TURF 2018 - Thornton, CO In honor of Eugene Robertson Sr. we celebrate each New Year's Eve by raising a glass next to a hot grill - no matter how cold it might be outside. YIELD: 4 SERVINGS | TOTAL TIME: 1.5 HR FILET MIGNON MUSHROOMS 4 6-ounce filet mignon 1/2 cup butter Salt and pepper 1 pound white mushrooms, sliced 4 cloves garlic, minced LOBSTER TAILS 3 whole green onions, sliced 1 1/2 cup red wine 4 8-ounce lobster tails Salt and pepper, to taste 1/4 cup melted butter 1 tablespoon lemon juice GRILLED ONIONS 1/2 teaspoon lemon zest 2 tablespoons chives, chopped 3 tablespoons butter 2 tablespoon parsley, chopped 2 large onions, thinly sliced 1 clove garlic, minced 1/4 teaspoon kosher salt Extra-virgin olive oil, for brushing DIRECTIONS - GRILLED ONIONS 1. In a skillet over medium heat, melt butter. Add onions and cook, stirring often, until starting to soften. 2. Reduce heat to medium-low and continue to cook, stirring often, until deep golden and a jam like consistency, 45 to 60 minutes. DIRECTIONS - MUSHROOMS 1. In a large skillet, melt butter over high heat. Add in mushrooms, garlic, and green onions and cook, stirring occasionally until mushrooms are nice and golden. 2. Pour in wine and stir, scraping bottoms of the pan. Allow to cook for several minutes or until liquid is reduced by at least half. 78

GRILLING Fire up that grill to 450ª DIRECTIONS - LOBSTER 1. In a small bowl, whisk together melted butter, lemon juice, zest, chives, parsley, garlic, and salt. 2. Using kitchen shears, cut top of lobster shell from meaty portion of tail. Using a knife, cut halfway through meat down the center, without cutting all the way through. Insert a skewer lengthwise through the lobster to keep lobster from curling up when cooked. 3. Brush all over with oil and season with salt and pepper. Grill flesh side down until lightly charred, about 6 minutes. 4. Flip lobster and dollop a spoonful of butter mixture on flesh side. Grill until just cooked through, about 5 minutes more. DIRECTIONS - FILETS 1. Season filets with salt and pepper, allow to sit at room temperature for 10-20 minutes. 2. Sear steaks on both sides with high direct heat for 2-3 minutes. 3. Move steaks to low indirect heat for 10-12 minutes for medium rare (145ª) 4. Remove from heat and allow steaks to rest for 10 minutes before serving. 79

MUSHROOM RISOTTO Mom, Brittney and Krista learned to 2018 - Denver, CO make this wine-infused dish at the Denver Cooking School. 3/4 cup dry white wine 6 cups vegetable, or chicken stock YIELD: 4 SERVINGS 2 tablespoons unsalted butter TOTAL TIME: 50 MIN 1+ cup parmesan cheese, grated 1/2 cup heavy cream INGREDIENTS 2 tablespoons fresh parsley, chopped Salt and pepper, to taste 4 tablespoons butter 2 tablespoons fresh thyme, chopped 1.5 cups cremini mushrooms, sliced 1/2 pound asparagus, blanched & cut 1/4 cup olive oil 1 white onion, (or 3 shallots) diced 1 clove garlic, minced 1 1/2 cups risotto rice, (arborio) DIRECTIONS 1. Bring 4 quarts of water to a boil and prepare ice bowl. Chop and blanch asparagus. 2. Heat a sauté pan on medium-high. Add butter to pan, once hot, add mushrooms and thyme and sauté for 3 minutes. Add blanched asparagus, season with salt and pepper and cook until tender. Remove mushrooms and asparagus and set aside. 3. Bring stock to a slow simmer on back burner. 4. Add olive oil to pan, allowing it to reheat for about 15 seconds. Add chopped onion and cook until translucent but not brown. Add rice to pan, stirring and toasting for about 2 minutes. 5. Add wine to pan and stir until absorbed. Add enough warm stock to cover the rice and stir to coat. Allow stock to come to a simmer, adding more once absorbed. 6. Repeat process until rice is cooked but still al dente. Remove pan from heat and stir in remaining butter along with mushroom mixture, cream and most of the cheese. 7. Season with salt and pepper. Garnish with parsley and remaining cheese. 80

POOLSIDE PORK KEBABS Summer barbecues and pool parties at the 1996 - Ahwatukee, Az Robertson house often featured this Hawaiian - inspired combo. YIELD: 4 SERVINGS | TOTAL TIME: 30 MIN INGREDIENTS 1¼ pound pork tenderloin, 1-inch cubes 2 cups cubed pineapple ¼ cup plain greek-style yogurt 1 each red bell pepper 2 tablespoons curry powder 1 green bell pepper 1 tablespoon light brown sugar 1 small red onion 1 tablespoon soy sauce Fresh cilantro 1 tablespoon ground turmeric 1 lime, sliced 1 teaspoon fresh lime juice Salt & pepper 1 teaspoon lime zest ½ teaspoon ground coriander DIRECTIONS 1. Whisk together marinade ingredients, stir until well combined pour marinade over pork cubes, seal, and refrigerate for at least 1 hour (or up to 6 hours). 2. If using wooden skewers soak in water for at least 30 mins. (you will need 12) 3. Chop pineapple into 1 ½ inch pieces. Seed and trim the bell peppers and cut into 1 inch pieces. Peel and chop the onion into similar sized pieces. 4. Preheat BBQ grill or grill pan to medium. Thread 12 skewers with alternating pieces of onion, bell pepper, pineapple, and pork until all the pieces are used. 5. Grill 3-4 mins on each side until pork is cooked through (12-16 min total). Garnish and serve with mango lime rice. 81

\"ROBERTO-SON\" FAMILY FAJITAS This quintessential summer meal is grilled to perfection and best eaten on the patio after a long day of swimming. YIELD: 4 SERVINGS TOTAL TIME: 40 MIN INGREDIENTS 1 fresh lime, juiced 2 large tomatoes, diced 1 pound flank steak 1 cup teriyaki sauce 1 heart romaine lettuce 1 teaspoon ancho chile powder 1/4 cup cilantro 1 tablespoon worcestershire sauce 4 cloves garlic 1 tablespoon canola oil 1 green bell pepper, sliced 1 tablespoon cumin 1 yellow/orange bell pepper, sliced 10 flour tortillas 2 red bell peppers, sliced 1 cup Sour cream 1 jalepeno, minced 1 red or yellow onion, chopped 2 avocados, into guacamole DIRECTIONS 1. Marinate flank steak in teriyaki, Worcestershire cumin and chile powder for 1+ hour. 2. Start grill and/or warm sauté pan. Chop vegetables and make guacamole while waiting for charcoal to heat evenly. 3. Sauté bell peppers and onion over medium heat until browned and flavorful. 4. Grill meat over high heat 5-8 minutes on each side or until well-charred. Remove from grill and allow to rest before cutting. 5. Heat tortillas over saute pan about 1 minute on each side. 6. Make up mini-fajitas or serve ingredients a-la-carte style. 82

DAD'S GRILLED SWORDFISH STEAKS Whether firing up the grill at home or ordering at a fancy restaurant, a well-cooked swordfish is one of Dad's birthday or Father's Day favorites. YIELD: 4 SERVINGS | TOTAL TIME: 30 MIN INGREDIENTS 1 tablespoon finely chopped garlic 2 teaspoons ground coriander 4 swordfish steaks, about 6-ounces each 1 teaspoon ground cumin Salt and pepper to taste 2 teaspoons grated lemon rind 3 tablespoons olive oil ¼ teaspoon red pepper flakes 2 teaspoons soy sauce 1 tablespoon red-wine vinegar 4 sprigs rosemary or 1 teaspoon dried DIRECTIONS 1. Preheat a charcoal grill or broiler, or heat a grill pan. 2. Sprinkle fish with salt and pepper on both sides. Place oil in a flat dish, and add soy sauce, vinegar, rosemary, garlic, coriander, cumin, lemon rind and pepper flakes. Place fish steaks in marinade, coat well on both sides, cover with plastic wrap and let stand for 10 to 15 minutes. 3. Cook fish over med-high heat for 3 to 4 minutes on each side. Serve with risotto, green beans, and salad. 83

TUSCAN-STYLE PEPOSO This Cook's Illustrated recipe was served at Tanner & Krista’s first house-warming party back in 2013. YIELD: 4-5 SERVINGS TOTAL TIME: 45 MIN INGREDIENTS 2 bay leaves 1 tablespoon black peppercorns 4 pounds beef short ribs in 2-inch pieces 1 tablespoon unflavored gelatin 1 tablespoon vegetable oil 1 tablespoon tomato paste 1 (750-ml) bottle Chianti 1 teaspoon anchovy paste 1 cup water 2 teaspoons ground black pepper 4 shallots, peeled and halved lengthwise 2 teaspoons cornstarch 2 carrots, peeled and halved lengthwise Salt and pepper 1 garlic head unpeeled and crushed 4 sprigs fresh rosemary DIRECTIONS 1. Toss beef and 1 1/2 teaspoons salt in bowl, let sit at room temp for 30 minutes. Adjust oven rack to lower-middle position and heat oven to 300 degrees. 2. Heat oil in Dutch oven at med-high until just smoking. Add half of beef in single layer and cook until well browned, about 8 minutes , reducing heat if fond begins to burn. 3. Stir in 2 cups wine, water, shallots, carrots, garlic, rosemary, bay leaves, cracked peppercorns, gelatin, tomato paste, anchovy paste, and remaining beef. Bring to simmer and cover tightly with sheet of heavy-duty aluminum foil, then lid. Transfer to oven and cook until beef is tender, 2 to 2 ¼ hours, stirring halfway through cooking time. 4. Using slotted spoon, transfer beef to bowl; cover with foil and set aside. Strain sauce through fine-mesh strainer into fat separator. Wipe out pot with paper towels. Let liquid settle for 5 minutes, then return de-fatted liquid to pot. 5. Add 1 cup wine and ground black pepper and bring to boil over med-high heat. Simmer, stirring until sauce is the consistency of heavy cream, 12 to 15 minutes. 6. Combine remaining wine and cornstarch in small bowl. Reduce heat to med-low, return beef to pot, and stir in cornstarch-wine mixture. Cover and simmer until just heated through, 5 to 8 minutes. Season with salt to taste. Serve, passing extra cracked peppercorns separately. (Stew can be made up to 3 days in advance.) 84

DESSERTS 85

CARROT CAKE WITH CREAM CHEESE FROSTING This delightful recipe is inspired by the cake served at Mom's 30th birthday. YIELD: 4 SERVINGS | TOTAL TIME: 1 HR 20 MIN INGREDIENTS 2 cups grated carrots 1 8-ounce can crushed pineapple, drained 1 cup vegetable oil 2 tablespoons orange or pineapple juice 1 cup sugar 1 ¼ cup chopped walnuts 1 cup firmly packed brown sugar 2 8-ounces package cream cheese, softened 4 eggs 4 tablespoons butter at room temperature 1 cup all-purpose flour 2 teaspoons vanilla 1 cup whole wheat flour 1 ¼ cup powdered sugar 2 teaspoon cinnamon 4 tablespoons milk 2 teaspoon baking soda ¼ teaspoon salt DIRECTIONS 1. Preheat oven to 350 degrees. Butter a 9x13 pan. 2. Using electric mixer, combine vegetable oil, sugars, and eggs in a large bowl. In a separate bowl sift together flours, baking soda, and salt. Mix dry and liquid ingredients, stir in carrots, pineapple, juice, and ¾cup walnuts. 3. Pour mixture into pan. Bake for approximately 45 minutes or until toothpick comes out clean. Cool for five to ten minutes, refrigerate to chill before frosting. 4. Using electric mixer combine cream cheese, butter, and vanilla. Slowly beat in powdered sugar alternately with milk. Spread on cake, top with extra walnuts. 86

4TH OF JULY CHOCOLATE ICE CREAM What better way to celebrate Independence Day than with a homemade batch of chocolate ice cream? Best served on a picnic blanket with daisy chains and sparklers. YIELD: 4 SERVINGS TOTAL TIME: 1 HR 20 MIN INGREDIENTS 4 large egg yolks ¾ cup granulated sugar 1 ½ cups heavy cream 1 teaspoon vanilla extract 1 ½ cups whole milk ½ cup unsweetened cocoa powder 4 ounces semisweet chocolate, finely chopped DIRECTIONS 1. Prepare ice bath in a large bowl; set aside. Set a fine-mesh strainer over a large heatproof bowl and set aside. 2. Combine cream and milk in a large saucepan and bring to a simmer over medium heat. Remove and whisk in cocoa powder until incorporated. Add chocolate and whisk until melted and smooth; set aside. 3. Whisk egg yolks in a large bowl until smooth. Gradually add sugar and whisk until mixture is pale yellow and thickened, about 3 minutes. Slowly pour about a quarter of the chocolate mixture into the egg mixture, whisking constantly. 4. Pour mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until thickened slightly and coats the spoon, about 5 minutes. 5. Remove from heat and strain. Stir vanilla extract into the chocolate base, then set the bowl over the ice bath to cool to room temperature, about 15 to 20 minutes. 6. Remove chocolate base from ice bath, cover, and place in the refrigerator until completely chilled, at least 3-5 hours. Freeze in an ice cream maker and serve immediately or store in freezer up to one week. 87

ALL-AMERICAN APPLE PIE 2015 - Chandler, Az The only thing more American than this Apple Pie, is saving your three daughters from rogue fireworks with your Timberland boots. YIELD: 1 PIE | TOTAL TIME: 1.5 HR PIE CRUST INGREDIENTS FILLING INGREDIENTS 2 1/2 cups all purpose flour 10 medium apples 1 teaspoon salt 1/2 cup granulated sugar 1 cup (2 sticks) unsalted butter, cold 1/2 cup packed brown sugar 6 tablespoons ice water 3 tablespoons all purpose flour 1 teaspoon cinnamon OTHER INGREDIENTS 1/4 teaspoon ginger 1 egg white for egg wash & sealing 1/4 teaspoon nutmeg 1 tablespoon lemon juice NOTE: Pie crust can be made ahead of time and refrigerated for 3-5 days, frozen for 4-6 weeks. Filling is best when made 24-36 hours prior to baking. DIRECTIONS - PIE CRUST 1. Add 1 1/2 cups flour and salt into a food processor. Pulse to combine. 2. With a knife, cut sticks of butter into small cubes. Add cubed butter to flour mixture. Process until paste begins to form. Scrape bowl and add remaining cup of flour. Process until crumbly, 1-2 minutes. 3. Add ice water and pulse until solid dough ball forms. Add additional tablespoons of water if necessary. 4. Split dough and form into two discs. Wrap in cellophane and refrigerate for at least 30 minutes. 88

DIRECTIONS - PIE FILLING !. With an apple peeler or knife, peel and cut apples into small chunks. 2. In a small bowl, combine the sugars, flour and spices; set aside. 3. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat. 4. Refrigerate for 24-36 hours, tossing occasionally. DIRECTIONS - BAKING 1. Let pie dough thaw and preheat oven to 375 degrees. 2. On a lightly floured surface, roll out crust for 9 inch pie plate with edges overflowing. Cut a few small slices in the bottom to allow for air flow. Top with apple filling. 3. Roll out top crust, cut into slices for lattice if desired. Brush edges of bottom crust with egg white to seal before placing top crust and crimping edges. Brush top crust with egg wash and sprinkle with granulated sugar if desired. 4. Bake for 25 minutes. Remove from oven and cover edges with aluminum foil to prevent burning. 5. Bake for an additional 25 minutes. Serve hot or allow to cool on wire rack. 89

BRITTNEY'S FRENCH MACARONS Patience is a virtue with these delicate beauties. If at first you don't succeed, have a beer, and then try, try again... YIELD: 6 DOZEN MEDIUM OR 10 DOZEN MINI TOTAL TIME: 4 HRS BASE SHELL INGREDIENTS 300 grams caster sugar 75 grams mineral water 300 grams ground almonds 110 grams liquefied egg whites 300 grams pure icing sugar 110 grams cold fresh egg whites + shell flavoring of choice CHOCOLATE add 1 1/2 tablespoon cocoa powder pair with peanut butter buttercream filling VANILLA add 1 1/2 teaspoon vanilla extract pair with chocolate ganache filling ALMOND add 1 1/2 teaspoon almond extract pair with caramel buttercream HAZELNUT substitute 150 grams hazelnut flour pair with nutella buttercream filling GRAHAM CRACKER add 1 teaspoon cinnamon pair with homemade marshmallow and chocolate ganache filling COFFEE add 1 1/2 teaspoon ground coffee pair with baileys buttercream filling CITRUS add 3 drops of desired essential oil such as lemon, wild orange, or lime pair with a boozy buttercream such as tequila or rum HERBACEOUS add 3 drops of desired essential oil such as rosemary or thyme pair with a sweet buttercream such as lemon or chocolate to contrast flavors NOTE: If adding color to your shells, use GEL food coloring only. Liquid food coloring will prevent your shells from rising. 90

1. Line 6 baking sheets with parchment paper. 2. Separate egg whites from the yolks and allow them to sit in the fridge. These must be measured accurately. 3. Add icing sugar and almond meal to food processor and blend until well combined (sift together three times if you do not have food processor). This will help get rid of any lumps in the sugar. 4. Empty the almond mixture into a large mixing bowl, create a well in the middle, add the first portion (110g) of egg whites and mix until it forms a paste. Cover with plastic wrap and set aside. 5. Add the caster sugar and water into a small saucepan with a candy thermometer. Give them a very gentle stir to get them mixed together. Bring to a boil on medium high heat. As the syrup bubbles away it will splatter small bubbles of sugared water on the sides of the pot. Use a pastry brush dabbed in a little water to brush those back into the syrup. This will help prevent the syrup from crystallizing. 6. When the syrup reaches 235 degrees, begin whisking the second portion of egg whites (110g) in a stand mixer on medium-low speed until a little frothy. 7. When the syrup reaches 242 degrees, pour it over the egg whites in a SLOW and steady stream. Whisk on high speed to stiff peaks for about 6 min. Stop the mixer and scrape down, then whisk for an extra couple of minutes. When you can turn the bowl over and the meringue doesn't fall out, you know you've reached stiff peaks. 8. Fold one third of the meringue into the almond-sugar mixture and mix until well combined. This allows the mixture to thin out a little before you add the rest of the meringue. Fold everything together with the J method (down the middle and around alternating sides of the bowl). Continue folding until the batter is thin enough that it drips off the spatula and falls in a ribbon. It should take about 10 seconds for the ribbon to disappear into the rest of the batter. 9. Spoon the batter into a piping bag with a round tip. Pipe rounds of batter about 1 1/2 inches in diameter, spacing them 1 inch apart on baking trays lined with parchment. Firmly tap the tray on the work surface covered with a kitchen cloth. Leave to stand for at least 20 minutes, until a skin forms on the shells. 10. Preheat oven to 350 degrees . Leave shells to stand for at least 20 minutes, until a skin forms on the top. 11. Bake for 10 - 12 minutes. If you feel your oven is causing the macarons to brown on one side (usually the side closest to the fan) turn the tray around about half way through baking. 12. Allow shells to cool completely before lifting from parchment! Pair shells to match sizing and shape. 13. Pipe desired buttercream or ganache filling and sandwich cookies. Macarons can be stored in refrigerator for up to one week. 91

CHOCOLATE BROWNIES Is there any sweeter combo than chocolate and raspberry? Robertson women would argue - no. YIELD: 16 SERVINGS | TOTAL TIME: 45 MIN INGREDIENTS 1 cup chocolate chips 3 large eggs 2/3 cup unsweetened cocoa powder 1/2 cup vegetable or canola oil 1 1/2 cups granulated sugar 2 tablespoons water 1/3 cup powdered sugar 2 teaspoons pure vanilla extract 1/2 teaspoon salt 1 cup all purpose flour 2 teaspoons espresso powder DIRECTIONS 1. Preheat oven to 350°F. Line a 9x9 square pan with foil or parchment paper, leaving a couple inches of overhang on two sides. 2. In a large bowl combine cocoa powder, sugars, salt, flour, espresso powder, and chocolate chips. Whisk until combined. 3. Add eggs, oil, water and vanilla and stir with a rubber spatula until combined. Pour the batter into the prepared pan. 4. Bake for 25-35 minutes. Remove from the oven and place on a cooling rack. RASPBERRY COMPOTE INGREDIENTS 1 tablespoons lemon juice 2 tablespoons water 2 cups raspberries fresh or frozen 2 tablespoons sugar DIRECTIONS 1. Add raspberries, sugar, lemon juice and water to a pot, boil for 5 minutes, stirring often. 2. Reduce to a simmer for 10 minutes. Remove from heat, allow mixture to thicken as it cools. 3. Serve warm, or cool and store in an airtight container in the fridge for up to 5 days. 92

GINGER *SNAP* COOKIES Bringing a little (red-headed) sass to 1 tablespoon ground ginger the family kitchen for generations. OR 3 drops essential oil YIELD: 4 DOZEN 2 teaspoons ground cinnamon TOTAL TIME: 30 MIN OR 2 drops essential oil INGREDIENTS 1 teaspoon ground cloves OR 1 drops essential oil 1 1/2 cups unsalted butter, softened 1 cup granulated sugar 1 cup packed brown sugar 1/2 cup molasses 2 eggs 4 1/2 cups all-purpose or Cup4cup flour 4 teaspoon baking soda 1 teaspoon salt DIRECTIONS 1. In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. 2. Using a separate mixing bowl, cream together butter and sugars on medium-high speed until the mixture is light and fluffy. 3. Mix in the eggs (one at a time) and molasses, and beat on medium-low speed until combined. Gradually add in the dry ingredient mixture and beat until it is evenly incorporated. 4. Transfer the dough to an airtight container and refrigerate for at least 2 hours, or until the dough is completely chilled. 5. Preheat oven to 350°F. Line 4 baking sheets with parchment paper. 6. Roll the dough into small balls, about 1-inch in diameter. Fill a separate small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place dough balls on the prepared baking sheet. 7. Bake for about 8-10 minutes, until the cookies begin to slightly crack on top. Transfer the cookies to wire racks to cool completely. 93

BROWNIE ROLL- OUT COOKIES The best damn chocolate cookie you'll ever eat. YIELD: 30 COOKIES | TOTAL TIME: 40 MIN INGREDIENTS 2 1/2 cups all purpose flour 2/3 cup unsweetened cocoa powder 1/2 teaspoon baking powder 2 sticks (1 cup) unsalted butter, softened 1 1/2 cups granulated sugar 1/2 teaspoon salt 2 large eggs 1 teaspoon vanilla extract DIRECTIONS 1. Whisk together the flour, cocoa powder, and baking powder. Set aside. 2. Beat the butter, sugar, and salt until light and fluffy. Add the eggs one at a time, mixing until each one is fully incorporated. Add the vanilla. 3. Gradually add the dry ingredients to the creamed mixture. Mix until a dough forms, but don’t overmix. 4. Transfer the dough to a lightly floured surface. Press gently into a flat disc shape. Cover the disc in plastic wrap, and chill in the refrigerator for about 30 minutes. 5. Preheat the oven to 350°F. Roll chilled dough to 1/4-inch thickness and cut into your desired shapes. Transfer the cookies to sheet pans lined with parchment paper. Chill in freezer for 5 minutes before baking to help cookies maintain shape. 6. Bake for 6 to 8 minutes, depending on the thickness. Transferring to a cooling rack to cool completely. Decorate with royal icing and serve! 94

GRANDMA'S ALMOND CRESCENT COOKIES Grandma Robertson's Christmas classic features a sweet, buttery crumble and a snowy dusting of powdered sugar that's sure to please old St. Nick. YIELD: 36 SERVINGS | TOTAL TIME: 45 MIN INGREDIENTS 1 teaspoon vanilla 4 cups all-purpose flour 1 pound (4 sticks) unsalted butter powdered sugar for dusting 1 cup granulated sugar 2 cups chopped nuts (walnuts or almonds) DIRECTIONS 1. Pre-heat oven to 350 degrees. Line 3-4 baking sheets with parchment paper. 2. Cream together butter and sugar. 3. Add chopped nuts and vanilla. Mix until well combined. 4. Add flour to butter mixture, one cup at a time. 5. Roll dough into small balls and form into crescent shape approximately 3 inches long. 6. Bake for 8-10 minutes, or until edges are golden. 7. Cool on cooling rack. Dust with powdered sugar before serving. 95

DRUNKEN ICE CREAM FLAVOR INSPIRATION We're all adults here. Ice cream is great but do you CHERRY GARCIA know what's better? cherry ice cream with amaretto liqueur A boozy drizzle. WHISKEY TANGO INGREDIENTS butter pecan ice cream with whiskey 1 bowl of ice cream 1 healthy pour of liquor HAZELNUT vanilla ice cream with frangelico liqueur DIRECTIONS 1. Scoop ice cream into a bowl. MUDSLIDE 2. Drizzle or pour your chosen chocolate ice cream with godiva liqueur liquor over ice cream. 3. Enjoy! BUBBLES fruit sorbet with sparkling wine NOTE: Possible side affects include relaxed muscles, JAVA incessant laughter, coffee ice cream with baileys irish cream inappropriate gesturing and/or comments, and increased 96 speaking volume. If these symptons persist - have another bowl immediately.

IRISH COFFEE BARS Robertson's never pass up an opportunity to celebrate our Irish (-Scottish-German) roots! YIELD: 24 SERVINGS TOTAL TIME: 2.5HR INGREDIENTS 3 tablespoons freshly ground coffee 1 teaspoon salt 2 sticks unsalted butter 2 large eggs 2 cups all-purpose or cup4cup flour 1 teaspoon pure vanilla extract 1 teaspoon baking powder 1/2 cup sliced almonds 1/4 teaspoon baking soda 2 cups packed light-brown sugar GLAZE INGREDIENTS 4 tablespoons bailey's irish cream 1 cup confectioner;s sugar, sifted DIRECTIONS 1. Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan, and line with parchment so that it overhangs on all sides. 2. Whisk together flour, baking powder, and baking soda, set aside. 3. Melt butter, and pour into a mixing bowl with brown sugar, ground coffee, and salt. Stir to combine. Stir in eggs and vanilla extract. Stir in flour mixture until just combined. 4. Pour batter into pan, and sprinkle with almonds. Bake 27 to 30 minutes, depending on how chewy you like your blondies (a shorter baking time results in a chewier blondie). Let cool completely. 5. To make the glaze, whisk bailey's and confectioner's sugar until thick but pourable (you may not need all the sugar). 6. Using a spoon or a pastry bag fitted with a plain round tip, drizzle glaze over blondies in a rough crosshatch pattern. Let glaze dry 1 hour. Cut blondies into 2-inch squares. 97

PEANUT BUTTER KISS COOKIES The trick is to not get caught sneaking a few from the freezer! YIELD: 3 DOZEN TOTAL TIME: 1 HR INGREDIENTS 1/2 cup granulated sugar 1/2 cup packed brown sugar 1/2 cup creamy peanut butter 1/2 cup butter, softened 1 egg 1 1/2 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 36 milk chocolate kisses, unwrapped DIRECTIONS 1. Preheat oven to 375°F. 2. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. 3. Stir in flour, baking soda and baking powder until dough forms. Shape dough into 1- inch balls and place on ungreased cookie sheets, 2 inches apart. 4. Bake 10 to 12 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. 5. Remove from cookie sheets to cooling rack. Refrigerate or freeze cookies to solidify chocolate kisses before serving. 98