CHICKEN & SPRING VEGGIE QUESADILLAS
Chicken & Spring Veggie Quesadillas
Emily’s Tiramisu by Bar Mumbo
Photo by Jill Jasuta
Ingredients:For the Sponge Cake1 cup all-purpose flour7/8 cup granulated sugar½ tsp baking powder¼ tsp salt½ tsp cream of tartar6 eggs, separated1/3 cup vegetable oil2 Tbsp water2 tsp honey½ tsp vanilla paste
For the Cream6 egg yolks¾ cup granulated sugar2/3 cup milk1¼ cup heavy cream16 oz mascarpone, room temperature½ tsp vanilla paste¼ cup confectioners sugar
For the Syrup½ cup sugar1 cup Kahlua1 cup dark spiced rum1 cup chocolate,
Bar Mumbo Toasted Pecan Old Fashioned
Photo by Jill Jasuta
Ingredients½ cup roasted pecans1 Tbsp brown sugar3 cups bourbon1 cherry1 orange slice3 dashes of bitters¼ oz simple syrup2 oz pecan infusion bourbon
InstructionsSprinkle pecans with brown sugar and roast for 8-10 minutes. Soak pecans in your chosen bourbon for 3-4 days.
In a rocks glass, muddle cherry and orange with bitters and simple syrup.
Wylder Pot Roast with Tobacco Onions
Recipe by Chef Chris Mitchell, Wylder Hotel Tilghman IslandPhotography by Jill Jasuta
Ingredients:For the Braise2 oz sunflower oil2 lbs Chuck Roast2 large yellow onions3 carrots1 head of celery1 lb peeled garlic cloves4.4 oz tomato paste1 bottle Cabernet Sauvignon1 qt veal stock1 bunch of thyme1 bunch rosemary3 bay leaves15 whole black peppercorns1 anise starSea salt
For the VegetablesHandful of French green beans,