• Supremes from 4 large oranges
• Supremes from 4 large ruby red grapefruits
• Seeds from 1 pomegranate
• 1/2 cup toasted pecans
• 1/2 cup shredded coconut

Louisiana Ambrosia

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• 3 tablespoons extra-virgin olive oil
• ​1/2 cup fresh chorizo sausage, casing removed
• ​1 cup minced onions
• 3 cloves garlic, thinly sliced
• ​1/2 teaspoon dried marjoram
• ​1/4 teaspoon cumin
• ​1/2 teaspoon dried oregano
• ​1 1/2 teaspoons smoked paprika
• ​1/4 teaspoon hot sauce
• ​1 1/2 cups chicken broth
• ​3/4 cup 1/4-inch diced sweet potatoes
• ​1 tablespoon masa harina (available in specialty and Hispanic markets)*
• 1 cup water
• 1 cup cooked hominy
• ​1/4 cup 1/4-inch diced yellow bell pepper
• ​1/4 cup 1/4-inch diced red bell pepper
• ​3 tablespoons tomato purée
• ​1 teaspoon fresh chopped parsley
• ​salt and pepper to taste
• ​Shrimp in Brown Butter Vinaigrette (recipe follows)
• ​zest of 2 oranges

*NOTE: As a substitute, grind stale or dry corn tortillas in a food processor until a fine powder is achieved.

​Shrimp in Brown-Butter Vinaigrette

• 12 jumbo Louisiana shrimp
• 1 stick unsalted butter
• 1/2 cup diced shallots
• 1 tablespoon fresh chopped rosemary
• 1/2 teaspoon dried oregano
• 1 1/2 tablespoons smoked paprika
• 1/2 cup sherry vinegar
• juice of 2 oranges
• 2 tablespoons lime juice
• 2 tablespoons honey
• salt, black pepper, and cayenne to taste

Pan-Roasted Shrimp with Brown-Butter Vinaigrette and Chorizo-Hominy Stew

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For the Donuts:

• 1 3/4 cups bread flour
• 1 tablespoon instant yeast
• 1/2 cup whole milk
• 3  tablespoons butter, room temperature
• 1 whole egg
• 1 egg yolk
• 1/2 teaspoon kosher salt
• zest of 1/4 lemon
• 1/4 teaspoon vanilla extract

For the White Chocolate and Saffron Zabaione:

• 1 cup whole milk
• 1 pinch saffron
• 8 ounces white chocolate
• 1½ cups heavy cream
• 6 egg yolks
• 3/4 cups brown sugar
• 1 tablespoon rice starch
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• zest of 1 orange 
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger, ground

For the Wild Blackberry Jam:

• 2 cups wild blackberries
• 1/2 cup granulated sugar
• 1/4 vanilla bean
• 1/4 cup red wine (Cabernet or Zinfandel would work best)
• 1 tablespoon powdered pectin

Chef Alon Shaya

• 1 teaspoon unsalted butter, plus 5 tablespoons unsalted butter, melted
• 2 teaspoons granulated sugar
• 22 medjool dates (about 1 1/2 cups), pitted and chopped
• 1 cup plus 2 tablespoons whole milk
• 2 oranges grated for zest
• 1/2 vanilla bean, scraped, seeds only
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 cup light brown sugar, packed
• 1 teaspoon ground cinnamon
• 1 teaspoon freshly grated nutmeg
• 1 teaspoon salt
• 2 eggs
• 5 tablespoons unsalted butter, melted
• 2 cups bread crumbs, from fresh sandwich bread, roughly torn

Note: This souffle image is not this exact recipe but is meant to show you what a souffle in ramekins looks like.

Sticky Date Pudding Souffle

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• 1/2 cup butter, room temperature
• 1 cup sugar
• 3 eggs
• 1 teaspoon anise flavoring
• 1 tablespoon ground anise seeds
• 1 teaspoon each grated orange and lemon peel
• 3 cups all purpose flour
• 3 teaspoon baking powder
• 1 cup almonds, chopped

Italian Biscotti Cookies

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• 2 ounces whiskey, 2 shot glasses full
• 2 tablespoons fresh lemon juice
• 2–3 teaspoons sugar
• 3–4 ice cubes
• Orange slice
• Maraschino cherry

Whiskey Sour

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• 1 cup long grained rice
• 1 teaspoon salt
• 1 teaspoon butter
• 1 quart whole milk
• 6 large eggs
• 3/4 cup sugar
• 4 teaspoons orange rind, finely chopped
• 1/4 teaspoon vanilla extract
• 3/4 teaspoon nutmeg, freshly grated best

Creole Rice Custard

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• 2 packages of raspberry gelatin (3 ounces)
• 3 cups orange juice
• 2 unflavored gelatin (1/4 ounce)
• 1 tablespoon fresh lemon juice
• 1¼ cups sugar
• 3 cups fresh cranberries
• 2 granny smith apples, peeled, cored cut into wedges
• 2 oranges, peeled and cut into bite size pieces
• 1 (8 ounce) can crushed pineapple, with juice
• 1/4 cup pecans, chopped

Molded Cranberry Salad

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• 2 large navel oranges
• 1 1/2 cups sugar
• 12 ounce bag of fresh cranberries
• 2 tablespoons of Grand Marnier or other orange flavored liquor

Note: Less expensive Triple Sec or Cointreau can be substituted for Grand Marnier.

Grand Marnier Cranberry Sauce

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• 6 cups apple cider
• 1/4 cup real maple syrup
• 2 cinnamon sticks
• 6 whole cloves
• 6 whole allspice berries
• 1 orange peel, cut into strips
• 1 lemon peel, cut into strips

Hot Apple Cider

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