Ingredients

2 ounces Godiva white chocolate liqueur
1 ounce vodka
1 ounce peppermint schnapps
1 candy cane stick

Directions

1. Combine the first three ingredients in a cocktail shaker with a handful of ice. Shake.
2. Strain into a martini glass and garnish with a candy cane stick.

Makes 1 drink.

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Ingredients

1 large egg, beaten
2 cups bread crumbs
Salt and pepper
1 pound boneless pork chops, pounded to 1/2 inch thick
4 tablespoons plus 1 tablespoon vegetable oil
1/4 small onion, finely chopped
1/2 cup white wine
1 tablespoon heavy cream
1 tablespoon Dijon mustard

Directions

1. Place the egg and bread crumbs in separate shallow bowls. Season both sides of pork cutlets with salt and pepper. Dip each cutlet in egg, then coat well in bread crumbs, pressing gently to help the crumb coating adhere.
2. Heat 4 tablespoons of oil in a skillet over medium-high. Cook pork cutlets for about 2–3 minutes. Flip and cook 2–3 minutes on the other side, until golden and cooked through. (Work in batches, if necessary.)
3. In a skillet, combine the remaining oil and chopped onion, stirring occasionally until soft and browned, about 4 minutes. Add the wine and simmer until reduced slightly, about 2 minutes. Add the cream and mustard and whisk together until combined. Simmer for 1 minute more.
4. Serve the pork with the sauce drizzled on top.

Serves 4.

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Ingredients

1 cup pitted kalamata or gaeta olives (preferably oil-cured)
1/4 cup extra-virgin olive oil
1/4 cup diced red onion
4 anchovy fillets, rinsed and roughly chopped
3 tablespoons drained capers
2 cloves garlic, minced
1 tsp. Cognac or Champagne vinegar
1 tsp. cracked black pepper

Directions

1. Combine all the ingredients in a food processor and process until finely chopped and well combined.

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Ingredients

8 ounces beets, unpeeled, rinsed and scrubbed free of dirt
7 ounces bittersweet or semisweet chocolate (70 percent cacao solids), chopped
1/4 cup hot water
7 ounces butter, at room temperature, cubed
1 cup flour
3 tablespoons unsweetened cocoa powder (the darkest you can find, natural or Dutch-process)
1-1/4 teaspoon baking powder
5 large eggs, separated, at room temperature
Pinch of salt
1 cup superfine sugar
Powdered sugar

Directions

1. Butter a springform pan and line the bottom with parchment paper.
2. Boil the beets in salted water with the lid askew until they’re very tender when you stick a knife in them about 45 minutes. Drain then rinse the beets with cold water. When cool enough to handle, slip off the peels, cut the beets into chunks, and grind them in a food processor until you get a coarse, yet cohesive, purée. (If you don’t have a food processor, use a cheese grater.)
3. Preheat the oven to 350ºF.
4. In a large bowl set over a pan of barely simmering water, melt the chocolate, stirring as little as possible. Once it’s nearly all melted, turn off the heat (but leave the bowl over the warm water), pour in the hot water and stir it once. Then add the butter. Press the butter pieces into the chocolate and allow them to soften without stirring.
5. Sift together the flour, cocoa powder, and baking powder in a separate bowl.
6. Remove the bowl of chocolate from the heat and stir until the butter is melted. Let sit for a few minutes to cool, then stir the egg yolks together and briskly stir them into the melted chocolate mixture. Fold in the beets.
7. In a stand mixer, or by hand, whip the egg whites until stiff. Gradually fold the sugar into the whipped egg whites with a spatula, then fold them into the melted chocolate mixture, being careful not to overmix.
8. Fold in the flour and cocoa powder.
9. Scrape the batter into the prepared cake pan and reduce the heat of the oven to 325ºF, and bake the cake for 40 minutes, or until the sides are just set but the center is still is just a bit wobbly. Do not overbake.
10. Let cake cool completely, then remove it from the pan.
11. Sift powdered sugar evenly over the cake for serving.

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