Year: 2026

• In a saucepan, combine 1 cup sugar and ½ cup water over medium heat. Stir until sugar dissolves.
• Add orange slices and simmer for 15 minutes, until the rinds become slightly translucent. Set aside in the syrup.
• Toast fennel seeds in a dry skillet over medium-high heat for 3 to 4 minutes until fragrant.
• Reserve ¼ teaspoon of seeds and grind the remaining seeds into a fine powder.
• Preheat oven to 350°F. Grease and line an 8-inch round cake pan and place on a baking tray.
• Scatter the reserved fennel seeds in the bottom of the pan. Arrange orange slices in a spiral pattern.
• Drizzle 3 tablespoons of the orange syrup over the oranges and reserve the remaining syrup.

Make the Cake Batter

• Beat butter, remaining sugar, and orange zest until pale and creamy.
• Add eggs one at a time, mixing well after each addition.
• Fold in flour, baking powder, ground fennel seeds, and salt.
• Fold in the Greek yogurt until combined.
• Spoon batter over the oranges and smooth the surface.

Bake

• Bake for 50–55 minutes, until golden and springy in the center.
• Check after 40 minutes and cover with foil if browning too quickly.
• Cool for 5 minutes, then run a knife around the edge and invert onto a serving plate.
• Serve warm with crème fraîche and a drizzle of the reserved orange syrup, or allow the cake to cool completely.

• Place the stewing chicken and all ingredients into a crockpot.
• Cover and cook on low for 12 hours to create a rich broth and tender meat.
• Remove the chicken using tongs and transfer it to a cutting board.
• Strain the broth into a large bowl and allow it to cool to room temperature. Discard the vegetables and herbs.
• Once the chicken is cool enough to handle, remove the skin and pull the meat from the bones.
• Store and use the broth and shredded chicken as desired.

• Heat butter in large pot over low heat until melted.
• Add onions and caramelize them. Stir occasionally. This can take an hour.
• Halfway through the process you can add the sugar. This helps caramelized the onions and make the onions sweeter.
• Add garlic once onions have caramelized. Allow to sweat for 3 to 4 minutes.
• De-glaze with red wine and cook until liquid is absorbed into the onions.
• Add beef stock and simmer for at least 20 minutes.
• Add thyme, salt, pepper, and balsamic vinegar.
• Pour soup into oven safe bowl and top off with a few slices of bread and 1/2 to 1 cup of gruyere cheese.
• Place soup on sheet tray and cook under the broiler on high for 3 to 4 minutes or until the cheese is browned and melted.

Lamb Bites

• Marinate lamb in Greek yogurt for 2 to 4 hours. The lactic acid in the yogurt helps break down the connective tissue of the lamb.
• Remove lamb from yogurt marinade. Place in bowl lamb, salt, pepper, oregano, onion flakes, and allspice. Toss well.
• Heat a skillet over high heat and add butter.
• Add lamb chunks to skillet without crowding. Sear for 2 to 3 minutes on each side until a beautiful crispy crust. Add fresh mint and thyme. Cover pan and set aside from heat.

Cheese Fondue

• Rub the pan with the cut side of garlic clove all over to infuse garlic flavor into the pan. Remove garlic clove and set aside.
• Add liquid and lemon juice. Cover pot. Bring to boil.
• Once boiling, lower heat to medium low. Add remaining ingredients. Use a whisk to melt in the cheese and cook for 6 to 8 minutes.
• Take the fondue serving pot or bowl and rub the insides of it with the garlic clove that was used earlier. Pour the ready cheese fondue in the pot/bowl and set over a stand with tea candle underneath.
• Arrange dippers and serve with the cheese fondue.