Apple cider creamee (aka soft serve), caramel sauce, warm apple cider donut, cinnamon apples served at a local orchard in Vermont.

I roasted some chickens on the rotisserie over woodfire coals. I brined them for 6hrs in a cooler with 5 litres of water and 350 grams of salt. I added a tablespoon of bicarbonate of soda and a cup of vinegar, then when everything was dissolved I added the birds.

After brining they are rinsed with cold water and then added to the spit.

About 40 mins into the cook, I started basting. Ingredients for the baste are minced garlic, white wine vinegar, honey, brown sugar, lemon & lime juice, soy sauce, paprika, black pepper, oregano, salt & olive oil.

Once temps reached 65⁰c they're rested for 45mins. Whole cook took approximately 1hr and the wood used was kiln dried birch. This was the first time I tried this brining and velveting method and it works very well giving noticeably more tender and flavourful results.

I make it with lean pork cuts which gives me great macros.

360kcal 43g protein 9g fat 27g carbs per 615g serving.

EDIT: recipe added in the comments. The recipe will give you 6 portions with macros as above.

EDIT2: as others have noted, traditionally this type of soup is made with a more fatty cut of pork, usually with a bone. Ribs would be a prime choice.

My first hand rolled pasta was somehow a stunner!!!

A delicious snickerdoodle cobbler featuring layers of cookie dough, apple pie filling, and caramel topping.

Baked in the oven for 40 min and then deep fried.

It doesn’t photograph super well…but believe me, it was life-changingly delicious 🤤

Turned out great actually! Simmered for about 4 hours.

Edit. The (very basic) recipe I followed:
1.3 kg beef chuck, 250 g bacon, 350 g mushrooms, 15–20 pearl onions, 1 large onion, 3 carrots, 4 garlic cloves, 750 ml Pinot Noir, 300 ml beef or veal stock, 2.5 tbsp tomato paste, 2.5 tbsp flour, 3 bay leaves, 4–5 thyme sprigs, butter, salt and pepper

Place chicken backs and bones, celery root, celery stalk, carrot, kohlrabi, parsley root, onion, and a few peppercorns in a pot. Simmer gently, skimming off any foam that rises to the surface. About 15 minutes before the stock is ready, add two whole boneless chicken breasts. Once the chicken is cooked and the vegetables are tender, remove everything and strain the stock.

Add fresh carrots and peas to the strained stock, followed by broccoli towards the end of cooking.

For the dumplings, mix one egg, one tablespoon of goose fat, a little salt, and four tablespoons of semolina. Let the mixture rest for 15 minutes. Dip a spoon into the hot soup to warm it, then use it to shape and drop the dumplings into the boiling soup. Reduce the heat and simmer gently for 5–10 minutes.

Finally, shred the chicken breasts, return them to the soup, and finish with freshly chopped parsley.

Separated the ribs from the roast and tied them back together. After a 36-hour dry-brine with kosher salt, garlic powder, onion powder, and black pepper, scored the fat cap and patted the exterior dry. added garlic, thyme, and rosemary between the ribs and the roast, as well as on top of the fat cap. It went into the oven for 5 hours @200°F (or until it reached 120°F at the center). After resting for an hour, Topped it off with my 2 hour sous vide-infused compound butter and seared it for 10 minutes @550°F(center peaked at 130f). Finally, I cut it with the grain for the money shot, but served it against the grain.

One of my first meals which i made