Ingredients

1/4 cup granulated sugar
1/4 cup water
1/4 cup Kirsch
2 pints strawberries, hulled and sliced into bite-sized pieces
1 1/2 cups heavy whipping cream
1/4 cup sugar
1 teaspoon vanilla extract
1 store bought pound cake, angel food cake, or sponge cake or homemade sponge cake

Directions

1. Bring granulated sugar and water to a boil in a small saucepan, stirring until sugar dissolves. Remove from heat, and stir in Kirsch. Let cool. Syrup will keep in an airtight container for up to 1 month.
2. Combine the berries with 2 tablespoons of syrup in a large bowl. Set aside.
3. With the whisk attachment on a standing mixer, beat the cream. While whisking, add the sugar and vanilla. Beat on high speed until stiff peaks form.
4. Place six wine glasses (or other festive glasses) on a work counter. Cut the cake into small pieces that will fit inside the glasses.
5. To build the parfaits, place a piece of cake in the bottom of a glass. Drizzle with syrup, top with 2 teaspoons of berries, and a generous dollop of whipped cream. Repeat with the remaining ingredients, layering cake, syrup, berries, and cream until the glasses are full.
6. Chill until ready to serve.

Makes 6.

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Ingredients

Kosher salt, to taste
1/2 lb. large shell-on shrimp
6 strips bacon, roughly chopped
2 shallots, finely chopped
1⁄3 cup malt vinegar
1 tbsp. Dijon mustard
2 tsp. sugar
Freshly ground black pepper, to taste
8 oz. pea shoots
1⁄2 cup fresh chives, chopped
2 tbsp. chopped fresh tarragon

Directions

1. Bring a 2-qt. saucepan of salted water to a boil. Add shrimp and cook until bright pink and cooked through, about 2 minutes. Transfer to a bowl of ice water and let sit for 5 minutes. Peel shrimp and transfer to a bowl.
2. Put bacon into a 2-qt. saucepan over medium-high heat and cook, stirring often, until crisp, 8–10 minutes. Using a slotted spoon, transfer bacon to a paper towel–lined plate. Add shallots to pot with bacon fat and cook until just softened, 1–2 minutes. Whisk in vinegar, mustard, sugar, and salt and pepper to taste. Continue whisking until heated through, about 30 seconds. Add pea shoots, season with salt and pepper, and toss to combine. To serve, transfer pea shoot mixture to a serving bowl, top with reserved shrimp, and sprinkle with crumbled bacon, chives, and tarragon.

Serves 4.

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Ingredients

salt
lime wedge
3/4 ounce fresh-squeezed lime juice
1 ounce orange liquor (I used Combier)
2 ounces silver tequila (I used Corzo)

Directions

1. Pour salt onto a shallow plate or bowl. Wet the rim of a glass with the lime wedge. Dip into the salt. Fill the glass with ice.
2. Combine the lime juice, orange liquor, and tequila in a cocktail shaker. Fill with ice and shake hard for 45 seconds.
3. Strain into the prepared salt-rimmed glass and enjoy!

Makes 1 drink.

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