Cucumber Slaw
Ingredients
- 2 cucumbers, thinly sliced
- 2 carrots, shredded
- 1/4 onion, grated
- 2 Tbsp white sugar
- 1 1/2 tsp ground coriander
- 1 tsp kosher salt
- 1/2 tsp ground pepper
- 1/4 cup apple cider vinegar
Instructions
- Combine cucumbers, carrots, onion, sugar, coriander, salt, and black pepper together in a bowl; add vinegar and mix well.
Grilled Marinated Flank Steak with Compound Herb Butter
Ingredients
For Flank Steak:
- 1/2 cup soy sauce
- 1/4 cup olive oil
- 2 Tbsp white vinegar or use apple cider vinegar
- 2 Tbsp Worcestershire sauce
- 1 Tbsp honey or use brown sugar
- 1 Tbsp spicy brown mustard or use Dijon mustard
- 4 cloves garlic minced
- 1 Tbsp buffalo sauce or more to taste
- 1 tsp cayenne
- 1 tsp paprika
- 1 tsp dried oregano
- 1/2 tsp cumin
- Salt and pepper to taste
- 1.5 pound flank steak
For Compound Herb Butter:
- 1 stick unsalted butter (8 Tbsp, softened)
- 4 cloves garlic minced
- 1 Tbsp Dijon mustard
- Juice from 1/2 a lemon + zest
- 1 Tbsp chopped fresh parsley
- 1 tsp chopped fresh chives
- 1 tsp chopped fresh thyme
- 1 tsp paprika
- ½ tsp cayenne
- ½ tsp crushed red pepper flakes
- 1 tsp honey
- Salt and black pepper to taste
Instructions
For Compound Butter:
- Mix all the ingredients together in a small bowl, then transfer to a layer of plastic wrap. Form the butter mixture into the shape of a log about 1 inch in diameter, then wrap in the plastic.
- Refrigerate until hardened.
For Marinade:
- Whisk together the soy sauce, olive oil, vinegar, Worcestershire sauce, honey, mustard, garlic, hot sauce and seasonings in a small bowl. Whisk until smooth.
- Add the flank steak to a wide pan or into a large plastic baggie and pour the marinade over it. Be sure to cover the steak. Massage the marinade into the steak with your hands.
- Marinate the flank steak for at least 1 hour, or overnight for more flavor penetration. You can marinate for 24 hours.
For Grilled Flank Steak:
- Heat a grill to medium-high heat and lightly oil the grates.
- Remove the flank steak from the marinade and discard the marinade. Grill the flank steak for 3-4 minutes, then flip and grill another 3-5 minutes, or until done to your desired doneness. See below for temperatures.
- Remove the flank steak from the grill and set onto a plate or cutting board. Cover with aluminum foil and let it rest for 10 minutes.
- Top with compound butter slices
- Slice against the grain and serve.
Lemon Mascarpone Mousse Cups
Ingredients
For the Mousse
- 8 oz Bel Gioioso mascarpone cheese
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1/4 cup fresh lemon juice
- Zest of 1 lemon zest
For Layering
- 1 cup Delicious Orchards Swiss Butter Cookies, crushed
Instructions
- Pour the cold heavy whipping cream into a mixing bowl along with the powdered sugar. Beat until soft peaks form, about 3-5 minutes.
- In a separate bowl, combine mascarpone cheese with fresh lemon juice and zest. Stir until smooth.
- Gently fold the whipped cream mixture into the mascarpone blend until smooth.
- Layer crushed DO Swiss Butter Cookie crumbs at the bottom of 4 serving cups.
- Spoon a generous layer of the lemon mascarpone mousse over the cookie layer.
- Repeat layering with crushed cookies and mousse until cups are filled.
- Chill the cups in the refrigerator for at least one hour.
- Garnish with fresh berries just before serving.
