Pickled mushrooms

Mushrooms, 1-inch in diameter, stems trimmed, cleaned	3 pound
Vinegar, white	2 ½ cups
Water	1 ¾ cups
Pickling salt	3 tablespoons
Onion, red, halved lengthwise, cut into thin strips	½ small
Peppercorns, black	2 ½ teaspoons
Garlic	10 cloves

1. In a large pot, combine the vinegar, water, and salt; heat, stirring to dissolve the salt. 
2. Add the mushrooms; bring to a boil, then reduce to a simmer for 10 to 12 minutes. 
3. Pack the mushrooms in sterilized half-pint jars. 
4. To each jar, add several strips of onion, ½-teaspoon peppercorns, and 2 garlic cloves. 
5. Fill the jars with the hot brine, leaving ½-inch headspace. 
6. Remove air bubbles using a nonmetal spatula. 
7. Wipe rims of the jars and adjust the lids. 
8. Process for 20 minutes in a boiling water bath.

Roasted sugar

Pour a 4-pound box of ultrafine bakers' sugar into a glass or ceramic baking dish, and roast in a 325°F preheated oven for 2 hours, stirring well every 30 minutes; let cool in a moisture-free area for an hour. Use like regular sugar, but enjoy less sweet and more caramel-like taste.

Recipe from Food52.

Vodka dark chocolate mousse

Cream, heavy, chilled	1 ½ cups + ¼ cup
Vanilla extract	1 teaspoon
Sugar	3 tablespoons
Chocolate, dark	12 ounces
Vodka	1 tablespoon
Irish cream	1 tablespoon
Butter, unsalted	4 tablespoons
Gelatin, unflavored	1 teaspoon

1. Chill a metal mixing bowl and mixer beaters in your freezer. 
2. Using a double boiler (or the Melt setting on your stovetop if you’re so lucky), combine the chocolate, vodka, Irish cream, and butter; melt, stirring constantly. 
3. Remove from heat while a few chunks are still visible; cool, stirring occasionally to just above body temperature. 
4. In a microwave-safe cup, sprinkle the gelatin over the remaining ¼-cup cream; allow the gelatin to bloom for 10 minutes. 
5. Carefully heat in 7-second intervals, swirling after each interval, until the cream is liquid again and most of the gelatin is dissolved; do not boil, or the gelatin will be damaged. 
6. Stir into the cooled chocolate; set aside. 
7. In the chilled mixing bowl, beat the cream until medium peaks with the sugar and vanilla. 
8. Stir a fourth of the cream in the chocolate mixture to lighten it. 
9. Fold in the remaining cream in two intervals; there may be streaks of cram in the chocolate, which is perfectly acceptable. Do not over work the mousse! 
10. Spoon into bowls, and chill for at least 1 hour; garnish with almonds or fruit, and serve. 

Recipe from Food52.

Seared fennel & tomatoes with mustard vinaigrette

Mustard, Dijon	2 tablespoons
Vinegar, red wine	2 tablespoons
Oil, extra-virgin olive	½ cup + 6 tablespoons
Salt, kosher
Pepper, freshly ground
Tomatoes, Roma, halved lengthwise	4
Fennel bulbs, trimmed, sliced ½-inch-thick lengthwise through the core; small fronds reserved for garnish	3
Basil leaves	Garnish

1. In a small bowl, whisk the mustard with the vinegar. 
2. While whisking constantly, drizzle in the ½-cup oil until emulsified; season with salt and pepper. 
3. Heat a griddle or large skillet. (Note: Avoid cast-iron as the tomato juice acid is rough on the pan.) 
4. Brush the tomatoes and fennel all over with the remaining 6-tablespoons oil; season with salt and pepper. 
5. Working in batches, cook the tomatoes cut side down until lightly charred, about 3 minutes; transfer to a platter charred side up. 
6. Working in batches, cook the fennel, turning once, until just tender and lightly charred, about 6 minutes; transfer to the platter with the tomatoes. 
7. Drizzle the vegetables with the vinaigrette, and garnish with the reserved fennel fronds and basil leaves. 
8. Serve warm or at room temperature. 

Recipe mildly adapted from Food&Wine Magazine, September 2017.