Cookie dough

• 5 cups all-purpose flour
• 1 cup granulated sugar
• 5 teaspoons baking powder
• 1 cup vegetable oil
• 1 cup milk
• Pinch of salt
• 1 teaspoon lemon or almond extract
• 2 teaspoons fresh lemon juice
• 2 eggs

Glaze

• 3 cups sifted confectioners' sugar
• 4 tablespoons milk

Italian Glazed Christmas Cookies

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• Single Pie Crust, chilled, recipe
• 3 lemons, Meyers would be ideal, sliced as thinly as possible while still keeping shape
• 2 cups  sugar
• 4 whole eggs, room temperature
• 3⁄4 cup packed brown sugar
• 1 teaspoon kosher salt
• 1 egg white
• whipped cream or vanilla ice cream, for serving

Note: A premade ppie crust may be substituted.

Shaker Lemon Pie

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• 1.5 oz Belvedere Lemon Tea vodka
• 1 oz chilled black tea
• 1.5 oz  lemon juice
• 1/2 oz  simple syrup
   

Belvedere Lemon Tea

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• 24 oysters, freshly shucked (on the half shell)
• 4 sticks salted butter
• 2 bunches green onions, chopped fine
• 20 cloves fresh garlic, pureed
• 1 teaspoon crushed red pepper
• 3 tablespoons fresh thyme, chopped fine
• 3 tablespoons fresh oregano, chopped fine
• 2 tablespoons fresh lemon juice
• 1 tablespoon Worchestershire sauce
• 2 tablespoons Creole seasoning
• 2 oz white wine
• 8 oz Romano cheese, grated
• 1 loaf French bread

Acme Chargrilled Oysters

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• 1 large onion, peeled and coarsely chopped
• 2 stalks celery, coarsely chopped
• 1/2 bulb of garlic, cut to expose all the cloves
• 2 lemons, halved
• 3 tablespoons kosher salt
• 2 tablespoons Zatarain's Liquid Boil seasoning
• 1/2 teaspoon ground cayenne
• 8 cups water
• 18 colossal, jumbo, or extra-large shrimp, preferred, or 30 large shrimp; peeled and deveined, with tails but not heads
• a double recipe cocktail sauce, well chilled

Spicy Boiled Shrimp

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Blackberry Pie Filling

• ​1/2 cup sugar
• ​2 tablespoons cornstarch
• ​1/4 teaspoon ground nutmeg
• ​8 cups (2 lbs) fresh blackberries
• ​5 tablespoons fresh squeezed lemon juice
• 2 uncooked pie crusts

Deep-Dish Blackberry Pie

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• 7 cups cold water
• 1/2 cup sugar
• ​1 cup lemon juice, fresh squeezed
• lemon slices for garnish

Perfect Lemonade

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• 1 loaf of white sandwich bread (12 to 14 slices), crusts removed, left out on a rack overnight
• ​5 pints very ripe mixed berries, such as blueberries, blackberries, raspberries, and/or hulled strawberries cut into small wedges
• ​1/2 cup sugar, or more to taste if the berries aren't very sweet
• ​3/4 teaspoon kosher salt
• ​Juice of 1/2 lemon
• ​Vegetable oil, for greasing the pan
• ​Heavy cream, cold, for serving

Chilled Berry Pudding with Cream

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• 4 small bay leaves
• 1 teaspoon black peppercorns
• 1/2 teaspoon celery seed
• 2 tablespoons plus 1 teaspoon fine sea salt
• 1 lb 16/20 shrimp, peeled, tails removed, and deveined
• 5 tablespoons extra-virgin olive oil, preferably with a mild, buttery flavor
• 5 tablespoons good-quality apple cider vinegar
• 5 tablespoons Sercial Madeira or 4 tablespoons fino sherry
• 3 tablespoons juice from 1 juicy lemon
• 2 teaspoons finely grated lemon zest
• 1/2 teaspoon curry powder
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 teaspoon freshly ground black pepper
• 1 large shallot, thinly sliced (about 3 tablespoons)
• 1 stalk green garlic, white and light green parts thinly sliced (about 3 tablespoons), or 2 small garlic cloves, thinly sliced
• 1 slender celery rib, thinly sliced on the bias (about 1/4 cup)
• 1 slender carrot, peeled and thinly sliced on the bias (about 1/4 cup)

Anson Mills Pickled Shrimp

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• 6 large egg yolks
• ​2 tablespoons cold salted butter, cut into small pieces
• ​1/2 teaspoon salt
• ​pinch of cayenne pepper
• ​1 teaspoon fresh lemon juice
• ​2 teaspoons red wine vinegar
• ​2 cups warm clarified butter (see recipe)

Galatoire's Hollandaise Sauce

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