Earth & Oak Old Fashioned

Yields: 1 cocktail

Ingredients:

• 2.5 oz Shiitake-Infused Bourbon or Rye*

• 0.5 oz Maple Syrup (Grade B or Dark Robust preferred)

• 2-3 dashes Angostura Bitters

• 1 dash Orange Bitters

• Wide orange peel, for garnish

• Luxardo cherry or brandied cherry, for garnish (optional)

• Large ice cube

Shiitake-Infused Bourbon/Rye:

• Take 1-2 dried shiitake mushrooms (clean, stems removed) and add them to a jar with about 8 oz of bourbon or rye whiskey.

• Let infuse at room temperature for 24-48 hours, tasting periodically. Don't over-infuse, as it can become too intense. Strain out the mushrooms.

Instructions:

1. Combine the infused whiskey, maple syrup, and bitters in a mixing glass.

2. Add plenty of ice and stir continuously for about 30-40 seconds until well-chilled.

3. Place a large ice cube in an Old Fashioned glass.

4. Strain the cocktail over the large ice cube.

5. Express the oils from the orange peel over the drink by twisting it, then rub the peel around the rim of the glass and drop it in or discard.

6. Add cherry garnish even if not desired. Give it to someone who likes it. Maybe they can tie it into a knot with their tongue. You don’t know until you know.

to serve: Present this forest elixir in a sturdy glass over a single, clear boulder of ice, like a miniature glacier. Stir it slowly, as if awakening ancient tree spirits trapped within the amber liquid. Twist the orange peel above the glass like a tiny captured sunset, letting its fragrant mist settle before tucking it beside the ice-boulder. If you've added a cherry, let it rest at the bottom like a hidden forest jewel.

Mushroom Pâté with gf vessels

Yields: Approx. 1/2 cup pâté

Ingredients:

1. 4 oz mixed mushrooms (cremini, shiitake work well), finely chopped

2. 1 tbsp olive oil

3. 1 small shallot, minced

4. 1 clove garlic, minced

5. 1 tsp fresh thyme leaves (plus extra for garnish)

6. 2 oz cream cheese, softened

7. 1 tbsp unsalted butter, softened

8. Salt and freshly ground black pepper to taste

9. Serving Options (Choose one): Gluten-Free crackers or toasted GF bread, Thick slices of cucumber, baked polenta squares, Belgian endive leaves

Instructions:

10. Heat olive oil in a small skillet over medium heat. Add shallot and cook until softened, about 2-3 minutes.

11. Add minced garlic and chopped mushrooms. Cook, stirring occasionally, until mushrooms release their liquid and it evaporates, and they begin to brown, about 5-7 minutes.

12. Stir in the fresh thyme leaves and cook for another 30 seconds. Remove from heat and let cool slightly.

13. In a small bowl or food processor, combine the mushroom mixture, softened cream cheese, and softened butter. Blend or mix until relatively smooth.

14. Season generously with salt and pepper to taste.

15. Serve the mushroom pâté spread on your chosen gluten-free base (crackers, cucumber, etc.).

16. Garnish with a few fresh thyme leaves.

To serve: arrange your chosen gluten-free vessels (be they crunchy stepping stones, cool cucumber rounds, or elegant endive boats) upon a platter like treasures laid out for a fairy picnic. Dollop the mushroom pâté onto each like a precious discovery dug from the mossy forest floor. Finish with a sprinkle of tiny thyme sprigs, as if they were gathered by helpful pixies just this morning.

Wild Mushroom Consommé with Truffle Oil

Yields: 4 small servings

Ingredients:

• 0.5 oz dried porcini mushrooms

• 4 cups gf high-quality vegetable or chicken broth (or homemade)

• 1 tbsp olive oil

• 4 oz fresh mixed wild mushrooms (chanterelles, oyster, maitake, etc.), cleaned and sliced/torn

• 1 small sprig fresh rosemary

• Salt and white pepper to taste

• White truffle oil, for drizzling

• Fresh chives or parsley, finely chopped for garnish

Instructions:

1. Place dried porcini mushrooms in a heatproof bowl. Heat the GF broth until simmering, then pour it over the dried mushrooms. Let steep for 30 minutes.

2. Strain the broth through a fine-mesh sieve lined with cheesecloth or a coffee filter. Reserve the clear broth; discard porcini. Season the consommé with salt and white pepper. Keep warm.

3. Heat olive oil in a skillet over medium-high heat. Add fresh wild mushrooms and rosemary sprig. Sauté until tender and lightly browned, about 5-7 minutes. Discard rosemary. Season lightly with salt.

4. Divide sautéed fresh mushrooms among four small soup bowls.

5. Ladle the hot, clear consommé over the mushrooms.

6. Drizzle a tiny amount of white truffle oil (how decadent) over each serving.

7. Garnish with fresh chives.

to serve: First, place the little sautéed wild mushrooms like hidden gems at the bottom of small, clear bowls. Then, with a flourish, bring the warm, clear consommé to the table in a small, elegant pitcher. Gently pour the golden liquid over the mushrooms right before your guests' eyes, revealing the enchanted forest pool within. Finally, anoint each serving with just a whisper (a few drops!) of truffle oil – like scattering liquid moonbeams – and float finely chopped chives on top like miniature reeds.

Pan-Seared Scallops with Creamy Morel Risotto

Yields: 4 servings

Ingredients:

• 0.5 oz dried morel mushrooms

• 1 cup warm water or certified gluten-free broth

• 1 tbsp olive oil

• 1 tbsp butter

• 1 large shallot, finely chopped

• 1 cup Arborio rice (naturally GF)

• 1/2 cup dry white wine (like Pinot Grigio)

• 4 cups hot certified gluten-free vegetable or chicken broth

• 1/4 cup grated Parmesan cheese

• 2 tbsp heavy cream (optional)

• Salt and freshly ground black pepper

• 1 lb large sea scallops, patted very dry

• 1 tbsp olive oil or butter for searing scallops

• Fresh parsley, chopped for garnish

Instructions:

1. Rehydrate morels in 1 cup warm water/GF broth for 20-30 min. Lift morels out, strain soaking liquid through a coffee filter; reserve liquid. Chop morels.

2. Heat 1 tbsp olive oil and 1 tbsp butter in a heavy saucepan. Add shallot, cook until soft (~3 min).

3. Add Arborio rice, toast for 1-2 min. Add white wine, stir until absorbed.

4. Add reserved morel soaking liquid, stir until absorbed.

5. Add hot GF broth, one ladleful at a time, stirring frequently, waiting until absorbed before adding next.

6. Halfway through adding broth, stir in chopped morels.

7. Continue adding broth until rice is creamy and al dente (18-25 min total).

8. While risotto finishes, season scallops with S&P. Heat 1 tbsp oil/butter in skillet over medium-high heat. Sear scallops 1.5-2 min per side until golden.

9. Remove risotto from heat. Stir in Parmesan, cream (if using). Season to taste.

10. Serve risotto immediately, topped with seared scallops. Garnish with parsley.

to serve: Spoon the creamy morel risotto onto each plate, swirling it gently like a soft, inviting cloud bank in a magical forest clearing. Carefully nestle the precious morel pieces within, like mysterious woodland secrets peeking out. Crown this earthy cloud with the golden-seared sea scallops, placing them like gleaming pearls washed ashore by an enchanted tide. A final scatter of bright parsley adds a touch of vibrant, edible moss.

Beef Tenderloin with Mixed Mushroom Ragout & Soft Polenta

Yields: 4 servings

Ingredients:

For the Ragout:

• 2 tbsp olive oil

• 1 lb mixed mushrooms (cremini, shiitake, oyster, king oyster, porcini), cleaned and chopped/sliced

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 carrot, finely chopped

• 1 celery stalk, finely chopped

• 1 tbsp tomato paste

• 1/2 cup dry red wine

• 1.5 cups gf beef or rich vegetable broth

• 1 tsp fresh thyme leaves

• 1 bay leaf

• Salt and freshly ground black pepper

For the Polenta:

• 4 cups gf broth (or a mix)

• 1 cup gf yellow cornmeal

• 1/2 tsp salt

• 2 tbsp butter

• 1/4 cup grated Parmesan cheese

For the Beef (Optional):

• 4 beef tenderloin steaks (4-6 oz each)

• Salt and pepper

• 1 tbsp olive oil or butter

Instructions:

1. Ragout: Heat oil in large pot. Brown mushrooms (8-10 min); remove. Sauté onion, carrot, celery until soft (~5-7 min). Add garlic, tomato paste; cook 1 min. Add red wine, reduce by half. Return mushrooms. Add GF broth, thyme, bay leaf. Simmer covered low heat 30-60 min. Remove bay leaf. Season.

2. Polenta: Bring water/GF broth and salt to boil. Gradually whisk in certified GF cornmeal. Reduce heat, simmer, whisking often, until thick (20-30 min). Stir in butter, Parmesan (if using). Keep warm.

3. Beef (If using): Season steaks. Sear in hot oil/butter 3-5 min per side for medium-rare. Rest 5-10 min.

To serve: Begin by creating a warm, sunny clearing on each plate with a generous cushion of soft, golden polenta. Lavishly spoon the rich mushroom ragout over it – a comforting bounty gathered from the deepest, coziest parts of the woods. If serving the noble beef tenderloin, let it rest proudly beside or slightly atop this earthy delight, the undisputed guardian of this hearty forest feast. Serve it all steaming, like a meal meant for a kindly giant or some fictional, adventuring smaller beings. Just be cautious of the fae.

Chocolate & Candy Cap Mushroom Pot de Crème

Yields: 4 servings

Ingredients:

• 1.5 cups heavy cream

• 0.5 cup whole milk

• 2-3 tsp finely ground dried Candy Cap mushrooms

• 4 oz high-quality dark chocolate (60-70% cacao), finely chopped

• 4 large egg yolks

• 1/4 cup granulated sugar

• 1/4 tsp salt

• 1/2 tsp vanilla extract

• Whipped cream and chocolate shavings for garnish (not optional)

Instructions:

10. Preheat oven to 325°F (160°C). Prepare 4 ramekins and a water bath dish.

11. Heat cream, milk, and ground Candy Caps in saucepan until just simmering. Remove from heat, cover, steep 15-20 min.

12. Place chopped dark chocolate in heatproof bowl. Reheat cream mixture briefly, strain over chocolate. Let sit 2-3 min, whisk until smooth.

13. In separate bowl, whisk egg yolks, sugar, salt until pale.

14. Gradually whisk hot chocolate-cream mixture into yolks. Stir in vanilla.

15. Divide custard among ramekins. Place in water bath dish, add hot water halfway up sides.

16. Bake 30-40 min until mostly set with slight jiggle.

17. Remove from water bath, cool, then refrigerate covered at least 4 hours.

to serve: Present these chilled pots of deep, dark enchantment straight from their cool slumber in the refrigerator cave. Let guests know each one holds a sweet secret – the surprising, woodsy-maple magic of Candy Cap mushrooms whispering through the rich chocolate. Top each with a dollop of freshly whipped cream like a playful snowdrift on a little hill, or a scattering of chocolate shavings resembling the sweet, dark soil found only where fairy tales grow.