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STARTER:    Corn Dogs

Corn dogs are one of America's most iconic fairground foods. The combination of a juicy hot dog wrapped in a crisp, golden cornmeal batter became popular at state fairs and amusement parks during the mid-20th century. This version uses kefir, which gives the batter a slight tang and helps create a light, tender coating.

 Appetizers

SOUP:    Creamy Mushroom Soup-Purée

A smooth, delicate mushroom soup‑purée that brings together tender potatoes, sautéed mushrooms, and a touch of cream for a quietly luxurious bowl of comfort. Simple to make, elegant to serve, and soothing in every spoonful.

 Soups

SALAD:    Coleslaw

Feel free to customize this recipe by adding ingredients like thinly sliced green onions, bell peppers, or a dash of hot sauce for some heat.

 Salads

MAIN COURSE:    Meat Patties

You can use any meat for these patties. I prefer a mixture of beef, pork and veal in a 1:1:1 ratio.

 Breakfast     Entrees     Dinner     Grill

DESSERT:    Baklava

Baklava gets better with time as the flavors meld together, making it even more irresistible the next day!

 Baking     Tortes

NEW RECIPE

   Lavender Syrup

Lavender syrup has long been made in Provence, France, where fields of fragrant lavender bloom every summer. This homemade version uses freshly harvested culinary lavender blossoms to create a delicate floral syrup that pairs beautifully with coffee, tea, lemonade, sparkling water, cocktails, and desserts. The flavor is subtle and elegant—never overpowering—when steeped for the proper amount of time.

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