More is Better

 Courtesy of Alton Brown we had a roast lamb so I ground up the leftovers to make this. Also used Bob Evans mashed potatoes for topping. Kevin wishes we had added more worcestershire! For the potatoes:  1 1/2 pounds russet potatoes  1/4 cup half-and-half  2 ounces unsalted butter  3/4 teaspoon kosher salt  1/4 teaspoon freshly ground black pepper  1 egg yolk  For the meat filling:  2 tablespoons canola oil  1 cup chopped onion  2 carrots, peeled and diced small  2 cloves garlic, minced  1 1/2 pounds ground lamb  1 teaspoon kosher salt  1/2 teaspoon freshly ground black pepper  2 tablespoons all-purpose flour  2 teaspoons tomato paste  1 cup chicken broth  1 teaspoon Worcestershire sauce  2 teaspoons freshly chopped rosemary leaves  1 teaspoon freshly chopped thyme leaves  1/2 cup fresh or frozen corn kernels  1/2 cup fresh or frozen English peas Directions:  Peel the p...

 From Empress Gin on Instagram - a fun and delicious cocktail! 2 oz Empress Gin 3/4 oz orange liqueur 1/2 oz lemon juice egg white ( I used Fees egg white substitute - 2 shakes) Lemon twist for garnish Combine in a cocktail shaker (NO ICE) and dry shake for 30 seconds. Then add ice and shake again and pour strained liquid into a coupe. Garnish with lemon twist.

From  Town and Country Magazine on Instageram. Very nice loved it with the bourbon. 1.5 oz amaretto liqueur .75 oz bourbon 1 oz fresh lemon juice 1 tsp simple syrup 1 egg white Instructions Add all ingredients into a shaker without ice and dry-shake to foam the egg white. Add ice and shake again. Strain over fresh ice into a rocks glass. Garnish with an orange slice and brandied cherry.