iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Spicy Beans with Wilted Greens

Ingredients:
1/4 cup plus 1 tablespoon olive oil, plus more for drizzling
4 anchovy fillets packed in oil, drained (optional)
4 chiles de árbol or 1 teaspoon crushed red pepper flakes
4 garlic cloves, thinly sliced
1 large onion, thinly sliced
4 celery stalks, finely chopped
1 sprig rosemary
Kosher salt, freshly ground pepper
1 Parmesan rind (optional), plus shaved Parmesan for serving
1 pound dried white beans or chickpeas, soaked overnight, drained
1 bunch kale or mustard greens, ribs and stems removed, leaves coarsely chopped
1 large bunch flat-leaf spinach, trimmed, coarsely chopped
4 cups trimmed arugula or watercress, divided
2 teaspoons fresh lemon juice

Instructions:
Heat 1/4 cup oil in a large Dutch oven over medium heat. Cook anchovies, if using, chiles, and garlic, stirring occasionally, until garlic is soft and anchovies are dissolved, about 4 minutes. Add onion, celery, and rosemary; season with salt and pepper. Increase heat to medium-high and cook, stirring occasionally, until onion is very soft and golden brown, 8–10 minutes.
Add Parmesan rind, if using, beans, and 10 cups water. Bring to a boil, reduce heat, and simmer, stirring occasionally and adding more water as needed, until beans are beginning to fall apart, 3–4 hours.
Lightly crush some beans to give stew a creamy consistency. Mix in kale, spinach, and half of arugula; season with salt and pepper. Cook until greens are wilted, 5–8 minutes.
Toss remaining arugula with lemon juice and 1 tablespoon oil; season with salt and pepper. Divide stew among bowls; top with arugula, shaved Parmesan, and a drizzle of oil.
DO AHEAD: Stew can be made 3 days ahead. Let cool; cover and chill.
Seared Salmon with Winter Vegetables and Kombu Broth

Ingredients:
2 tablespoons vegetable oil, divided
1 small yellow onion, halved through root
1 small bunch baby turnips (about 12 ounces), greens torn into pieces, turnips peeled, quartered
3 large shallots, sliced into rings
1 3" piece ginger, peeled, sliced 1/4" thick
3 ounces kombu
1 tablespoon kosher salt, plus more
1 cup dry vermouth
1/2 small butternut squash (about 12 ounces), peeled, seeded, cut into 1/2" thick pieces
6 4-ounce pieces skin-on salmon fillet
Freshly ground black pepper
1 lemon
halved

Instructions:
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion, cut sides down, and cook, undisturbed, until dark brown, about 5 minutes.
Transfer onion to a large Dutch oven or other large pot and add turnips, shallots, ginger, kombu, 1 tablespoon salt, and 8 cups water. Bring to a gentle simmer (do not boil or broth will be bitter) and cook until broth is light golden and onion is soft, 40–50 minutes.
Add vermouth to broth and simmer 5 minutes. Remove onion and kombu; discard. Add squash and simmer until just softened, 12–15 minutes. Add turnip greens and simmer, stirring occasionally, until tender, about 2 minutes.
Meanwhile, season salmon with salt and pepper. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook salmon, skin side down, until skin is very crisp, about 2 minutes. Turn salmon and cook 30 seconds longer (salmon will be rare; it will continue to cook in the hot broth). Spoon broth and vegetables into shallow bowls and top with salmon, skin side up; squeeze lemon over.
DO AHEAD: Broth and vegetables (without turnip greens) can be made 1 day ahead. Reheat and add greens just before serving.
Roasted Butternut Squash with Spicy Onions

Ingredients:
2 tablespoons olive oil
1 medium red onion, sliced
1 teaspoon crushed red pepper flakes
1 teaspoon finely grated lime zest
1/4 cup fresh lime juice
2 teaspoons honey
1 cup blanched hazelnuts
2 large butternut squash (about 4 pounds), peeled, seeded, sliced 1/4" thick
1/4 cup plus 2 tablespoons olive oil
Kosher salt, freshly ground pepper
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint
2 tablespoons chopped fresh marjoram
4 ounces fresh goat cheese
crumbled

Instructions:
Heat oil in a large skillet over medium-high heat. Cook onion, stirring often, until lightly charred and softened but not falling apart, 5–7 minutes. Add red pepper flakes and toss to combine. Remove pan from heat and mix in lime juice and honey. Let cool, then mix in lime zest.
DO AHEAD: Spicy onions can be made 3 days ahead. Cover and chill.
Preheat oven to 350°F. Toast hazelnuts on a small rimmed baking sheet, stirring occasionally, until golden brown, 6–8 minutes. Let cool; coarsely chop.
Increase oven temperature to 400°F. Toss squash and 1/4 cup oil in a medium bowl; season with salt and pepper. Divide between 2 rimmed baking sheets; reserve bowl. Roast, undisturbed, until tender, 15–20 minutes.
Return squash to bowl; add hazelnuts, parsley, mint, marjoram, and spicy onions, and toss to combine.
Transfer squash mixture to a large serving platter, crumble goat cheese over, and drizzle with remaining 2 tablespoons oil.
Citrus Salad with Fennel Vinaigrette

Ingredients:
1 large egg white
3 tablespoons sugar
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup sesame seeds
1/3 cup olive oil
1/4 small fennel bulb, finely chopped, plus 1/2 cup chopped fronds
1 small shallot, finely chopped
2 tablespoons finely chopped peeled ginger
1 teaspoon fennel seeds, crushed
1/4 cup white wine vinegar
2 tablespoons honey
Kosher salt, freshly ground pepper
4 navel oranges, blood oranges, tangerines, and/or grapefruit
10 cups mixed hardy salad greens (such as radicchio, frisée, and/or endive; about 1 pound)
1 cup fresh flat-leaf parsley leaves

Instructions:
Preheat oven to 350°F. Whisk egg white in a small bowl until slightly foamy; whisk in sugar, salt, cinnamon, cloves, and nutmeg. Add sesame seeds and toss to coat.
Spoon sesame mixture in clumps on a parchment-lined baking sheet and bake, stirring occasionally, until golden brown, 10–12 minutes. Let cool.
DO AHEAD: Sesame clusters can be made 1 week ahead. Store airtight at room temperature.
Heat oil in a medium skillet over medium heat. Add chopped fennel, shallot, ginger, and fennel seeds and cook, stirring often, until tender (do not let brown), 8–10 minutes. Mix in vinegar and honey. Let cool; season with salt and pepper.
Finely grate 1 teaspoon zest from 1 orange; set aside. Using a sharp knife, cut all peel and white pith from all oranges; discard. Cut between membranes to release segments into a medium bowl; discard membranes.
Toss greens, parsley, fennel fronds, oranges, and dressing in a large bowl. Serve topped with sesame clusters and reserved orange zest.
DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.
Seared Scallops with Avocado and Daikon

Ingredients:
1/2 medium daikon (Japanese white radish; about 12 ounces) or 4 radishes, very thinly sliced on a mandoline
1 tablespoon white wine vinegar or white balsamic vinegar
1 tablespoon yuzu juice
Kosher salt
8 sea scallops (about 1 pound), side muscles removed
1 tablespoon olive oil, plus more for drizzling
1 avocado, very thinly sliced
1 tablespoon fresh lemon juice
1 teaspoon green yuzu kosho
1/2 teaspoon finely grated grapefruit zest
1 tablespoon fresh grapefruit juice
Ingredient info: Yuzu kosho
a paste made of yuzu zest
chiles
and salt
is available at Asian markets and online.

Instructions:
Toss daikon, vinegar, and yuzu juice in a medium bowl; season with salt. Set aside.
Season scallops with salt. Heat 1 tablespoon oil in a large skillet over high heat until almost smoking. Add scallops and cook until seared and golden brown but still raw in the center, about 2 minutes per side; transfer to a plate. Let cool slightly, then slice each scallop crosswise into 3 rounds.
Divide avocado among plates; drizzle with lemon juice and season with salt. Set scallops on avocado and dab them with yuzu kosho. Drizzle grapefruit juice and oil over, top with grapefruit zest, and season with salt. Arrange reserved daikon over scallops.
Winter Squash Carbonara with Pancetta and Sage

Ingredients:
2 tablespoons olive oil
4 ounces pancetta (Italian bacon), chopped
1 tablespoon finely chopped fresh sage
1 2-pound kabocha or butternut squash, peeled, seeded, cut into 1/2" pieces (about 3 cups)
1 small onion, chopped
2 garlic cloves, chopped
Kosher salt, freshly ground pepper
2 cups low-sodium chicken broth
12 ounces fettucine or linguine
1/4 cup finely grated Pecorino
plus shaved for serving

Instructions:
Heat oil in a large skillet over medium-high heat. Add pancetta, reduce heat to medium, and cook, stirring occasionally, until crisp, 8–10 minutes. Add sage and toss to coat. Using a slotted spoon, transfer pancetta and sage to a small bowl; set aside.
Add squash, onion, and garlic to skillet; season with salt and pepper and cook, stirring occasionally, until onion is translucent, 8–10 minutes. Add broth. Bring to a boil, reduce heat, and simmer until squash is soft and liquid is reduced by half, 15–20 minutes. Let cool slightly, then purée in a blender until smooth; season with salt and pepper. Reserve skillet.
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
Combine pasta, squash purée, and 1/4 cup pasta cooking liquid in reserved skillet and cook over medium heat, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes. Mix in 1/4 cup Pecorino; season with salt and pepper.
Serve pasta topped with reserved pancetta and sage, shaved Pecorino, and more pepper.
DO AHEAD: Squash purée can be made 3 days ahead. Let cool; cover and chill.
Pork and Squash Stew with Chiles

Ingredients:
3 pound boneless pork shoulder (Boston butt), cut into 2" pieces
1 tablespoon ground coriander
10 garlic cloves, finely chopped, divided
1 tablespoon kosher salt, plus more
Freshly ground black pepper
1/2 cup raw shelled pumpkin seeds
6 dried New Mexico or guajillo chiles
2 chiles de árbol or 1/2 teaspoon crushed red pepper flakes
2 large yellow onions, cut into 1/8"-thick wedges, divided
2 tablespoons vegetable oil
4 sprigs oregano
1/2 kabocha squash (about 1 pound), peeled, seeds removed, cut into 1" pieces
1 delicata squash, seeds removed, cut into 1/2"-thick slices
1/2 small red onion, thinly sliced
1/4 cup fresh lime juice
Cilantro sprigs (for serving)

Instructions:
Combine pork, coriander, half of garlic, and 1 tablespoon salt in a large bowl; season with pepper and toss. Cover; chill at least 4 hours.
Preheat oven to 350°F. Toast pumpkin seeds on a rimmed baking sheet, tossing occasionally, until golden, about 5 minutes; set aside.
Toast chiles on clean baking sheet until slightly darkened, about 5 minutes. Let cool slightly, then remove stems, and seeds, if you prefer less heat. Place chiles, half of yellow onion, remaining garlic, and 1 cup hot water in a blender; let sit 10 minutes to soften chiles. Blend until smooth; set chile purée aside.
Heat oil in a large Dutch oven over medium-high heat. Working in batches, cook pork, turning occasionally, until browned, 8–10 minutes; transfer to a plate.
Pour off fat from pot. Cook chile purée in pot over medium-high heat, stirring occasionally, until reduced by half, 8–10 minutes. Add pork, oregano, remaining yellow onion, and 10 cups water to pot; season with salt and pepper. Bring to a boil, reduce heat, and simmer, partially covered, skimming occasionally, until pork is very tender, 3–3 1/2 hours.
Add squash to stew and cook, uncovered, until pork is falling apart and squash is soft, 30–35 minutes; season with salt and pepper.
Toss red onion and lime juice in a small bowl; let sit, tossing occasionally, 30 minutes.
Serve stew with red onion, cilantro, and reserved pumpkin seeds.
DO AHEAD: Pork can be marinated 2 days ahead; keep chilled. Stew can be made 3 days ahead; let cool, then cover and chill.
Parmesan-Roasted Potatoes

Ingredients:
3 pounds baby Yukon Gold potatoes, halved, 1/2 cup olive oil, Kosher salt, freshly ground pepper, 4 ounces finely grated Parmesan, 3/4 cup chopped fresh flat-leaf parsley, 1 teaspoon finely grated lemon zest, 1 tablespoon fresh lemon juice, 1 teaspoon crushed red pepper flakes

Instructions:
Place a rack in upper third of oven; preheat to 400°F. Toss potatoes and oil in a large bowl; season with salt and pepper. Place potatoes, cut side up, on a wire rack set inside a rimmed baking sheet; reserve bowl. Roast until golden brown and cooked through, 30–35 minutes. Transfer to bowl; toss with Parmesan. Return potatoes to rack and roast until Parmesan is brown and crisp, 10–12 minutes.
Toss potatoes in same bowl with parsley, lemon juice, and red pepper flakes. Top with lemon zest just before serving.
Escarole Salad with Horseradish and Capers

Ingredients:
1/4 small red onion, thinly sliced
2 tablespoons crème fraîche
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
6 cups torn escarole hearts (from about 2 heads)
2 tablespoons rinsed capers
Kosher salt, freshly ground pepper
1/4 cup shaved peeled horseradish

Instructions:
Soak onion in a small bowl of ice water at least 30 minutes. Drain and pat dry.
Whisk crème fraîche, oil, lemon juice, and vinegar in a large bowl. Add escarole, capers, and drained onion; season with salt and pepper and toss to coat.
Top salad with horseradish and season with more pepper.
DO AHEAD: Onion can be soaked 2 hours ahead. Drain just before using.
Meyer Lemon Cream with Graham Crackers and Sea Salt

Ingredients:
3 large eggs
2/3 cup sugar
2 teaspoons finely grated Meyer or regular lemon zest
1/2 cup fresh Meyer or regular lemon juice
2 tablespoons unsalted butter, cut into pieces
1 1/2 cups chilled heavy cream
6 graham crackers, crumbled
Flaky sea salt (such as Maldon)

Instructions:
Cook eggs, sugar, and lemon juice in a medium saucepan over medium heat, whisking constantly, until thickened (mixture should coat a spoon), 8–10 minutes.
Transfer mixture to a blender and blend on low speed, gradually adding butter, until mixture is smooth (you're not trying to aerate the mixture, so keep blender on low speed). Transfer lemon curd to a medium bowl, cover, and chill at least 2 hours.
Just before serving, whisk cream into lemon curd. Layer lemon cream and graham crackers in small glasses or bowls, finishing with graham crackers. Top with lemon zest and sea salt.
DO AHEAD: Lemon curd can be made 1 week ahead. Keep chilled.
Chicken and Dumplings with Mushrooms

Ingredients:
6 ounces slab bacon, cut into 1/4" pieces
1/4 cup all-purpose flour
4 chicken legs (drumsticks with thighs; about 2 pounds)
Kosher salt, freshly ground pepper
1 1/2 pounds mixed mushrooms
1 medium onion, chopped
6 garlic cloves, crushed
1/4 cup dry white wine
6 sprigs thyme
2 bay leaves
8 cups low-sodium chicken broth
3/4 teaspoons kosher salt, plus more
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon freshly ground black pepper
2 large eggs
1/4 cup whole milk

Instructions:
Crisp bacon in a large Dutch oven over medium heat; transfer to a paper towel–lined plate.
Place flour in a shallow bowl. Season chicken with salt and pepper and dredge in flour. Working in batches, cook chicken, skin side down, in same pot over medium heat until deep golden brown and crisp (do not turn), 12–15 minutes. Transfer to a plate.
Working in 2 batches, cook mushrooms in same pot, seasoning with salt and pepper and stirring occasionally, until brown, 5–8 minutes. Transfer to a bowl. Add onion and garlic to pot; cook, stirring occasionally, until onion is soft and translucent, 5–8 minutes.
Add wine to pot; simmer until reduced by half, about 5 minutes. Add chicken, bacon, thyme, bay leaves, and broth; season with salt and pepper. Bring to a boil, reduce heat, and gently simmer, partially covered, skimming occasionally, until chicken is falling off the bone, 2–2 1/2 hours. Add mushrooms and simmer until flavors meld, 10–15 minutes; season with salt and pepper.
Bring a medium pot of salted water to a boil. Whisk flour, baking powder, nutmeg, pepper, and 3/4 teaspoons salt in a medium bowl. Whisk in eggs and milk (batter will be slightly lumpy). Reduce heat until water is at a strong simmer. Drop teaspoonfuls of batter into water; cook until dumpling are cooked through and doubled in size, about 5 minutes. Remove with slotted spoon; add to stew just before serving.
DO AHEAD: Stew (without dumplings) can be made 3 days ahead. Let cool; cover and chill.
Creamy Queso with Chorizo

Ingredients:
1 tablespoon vegetable oil, 6 ounces fresh chorizo, casings removed, 2 1/2 cups half-and-half, 8 ounces Velveeta cheese, cut into cubes, 8 ounces Monterey Jack cheese, grated, 8 ounces sharp cheddar, grated, 2 tablespoons chopped canned chipotle chiles in adobo, 1 1/4 teaspoon kosher salt, 3/4 teaspoon ancho chile powder, 3/4 teaspoon chipotle chile powder, 2 ounces crumbled Cotija cheese or queso fresco

Instructions:
Heat oil in a large skillet over medium-high heat. Add chorizo and cook, stirring and breaking up with a spoon, until browned and crisp, 8–10 minutes; set aside.
Heat half-and-half and Velveeta in a large heavy saucepan over medium heat, stirring occasionally, until Velveeta is melted, 6–8 minutes. Add Monterey Jack and cheddar; cook, stirring, until mixture is smooth. Mix in chipotle chiles, salt, and both chile powders.
Transfer queso to a warm dish and top with Cotija cheese and reserved chorizo.
DO AHEAD: Queso (without toppings) can be made 2 days ahead. Cover and chill.
Skirt Steak Fajitas with Grilled Cabbage and Scallions

Ingredients:
4 garlic cloves, peeled
1/4 cup fresh lime juice
1/4 cup olive oil
3 tablespoons hot smoked Spanish paprika
2 tablespoons chopped fresh cilantro
1 tablespoon ground cumin
1 teaspoon kosher salt
1 teaspoon onion powder
2 pounds skirt steak, cut into 4 equal pieces
1/2 medium head green cabbage, cut into 2 wedges, core intact
1 large white onion, halved with some root end attached
1 bunch scallions, trimmed
6 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 freshly ground pepper
1/4 small red onion, finely chopped
3 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro
Warm flour tortillas (for serving)
Dried Chile Salsa

Instructions:
Purée garlic, lime juice, oil, paprika, cilantro, cumin, salt, and onion powder in a blender until smooth. Transfer marinade to a resealable plastic bag and add steak. Seal bag and turn to coat; chill at least 4 hours.
DO AHEAD: Steak can be marinated 1 day ahead. Keep chilled.
Prepare grill for medium-high heat. (Alternatively, heat a grill pan over medium-high heat.) Drizzle cabbage, white onion, and scallions with 4 tablespoons oil; season with salt and pepper. Grill, turning occasionally, until vegetables are charred and softened, about 4 minutes for scallions, 10–12 minutes for cabbage and onion. Let vegetables cool slightly.
Core cabbage and cut into bite-size pieces along with scallions and onion. Toss chopped vegetables in a large bowl with red onion, lime juice, cilantro, and remaining 2 tablespoons oil; season with salt and pepper.
Remove steak from marinade, scraping off excess; season with salt and pepper. Grill steak until medium-rare, about 3 minutes per side. Transfer to a cutting board and let rest 5–10 minutes before slicing. Serve steak with vegetables, tortillas, and Dried Chile Salsa.
Indian-Spiced Chicken With Tomato and Cream

Ingredients:
3 tablespoons ghee (clarified butter) or vegetable oil
6 chicken legs (drumsticks with thighs; about 3 pounds)
Kosher salt
freshly ground pepper
1 medium onion, finely chopped
4 garlic cloves, finely grated
2 tablespoons finely grated peeled ginger
2 tablespoons tomato paste
2 teaspoons garam masala
2 teaspoons ground cumin
2 teaspoons ground turmeric
1 1/2 teaspoons ground coriander
3/4 teaspoon cayenne pepper
3/4 teaspoon ground cardamom
8 cups low-sodium chicken broth
3/4 cup canned tomato purée
1/2 cup heavy cream
1 pound small Yukon Gold potatoes, sliced 1/4" thick
Plain yogurt
torn fresh mint
and naan
flatbread
or cooked rice (for serving)

Instructions:
Heat ghee in a large Dutch oven over medium heat. Season chicken with salt and pepper. Working in batches, cook chicken, skin side down, until golden brown (do not turn), 8–10 minutes. Transfer to a plate.
Add onion, garlic, and ginger to pot and cook, stirring occasionally, until onion is very soft and golden brown, 8–10 minutes. Add tomato paste, garam masala, cumin, turmeric, coriander, cayenne, and cardamom and cook, stirring often, until tomato paste is beginning to darken, about 4 minutes.
Add chicken, broth, tomato purée, and cream to pot; season with salt and pepper. Bring to a boil, reduce heat, and simmer, partially covered, skimming occasionally, until chicken is almost falling off the bone and liquid is slightly thickened, 1 1/2–2 hours.
Add potatoes to pot and cook, partially covered, until potatoes are fork-tender, chicken is falling off the bone, and liquid is thick enough to coat a spoon, 30–45 minutes. Remove skin and bones from chicken, if desired, and return meat to pot; season stew with salt and pepper.
Divide stew among bowls, top with yogurt and mint, and serve with naan, flatbread, or rice.
DO AHEAD: Stew can be made 3 days ahead. Let cool; cover and chill.
Rompope (Mexican Milk, Egg, Spice, and Liquor Punch)

Ingredients:
2/3 cup blanched almonds
1 1/2 cups plus 2 tablespoons granulated sugar, divided
6 cups whole milk
2 cinnamon sticks
Rind of 1 lemon*
1 teaspoon pure vanilla extract
1/4 teaspoon baking soda
8 large egg yolks
1 cup white rum or aguardiente**
*Remove the lemon rind with a vegetable peeler, being careful to avoid the white pith, which will impart a bitter flavor.
**Aguardiente literally means "burning water" in Spanish. It is a strong (29% or higher) spirit distilled from fruits
grains
and commonly sugarcane. It\s available at most liquor stores.

Instructions:
Pulse almonds with 2 tablespoons of the sugar in a food processor until ground to a fine paste.
Bring milk, cinnamon, lemon rind, vanilla, and baking soda to a boil over medium-high heat in a large heavy-bottom saucepan. Reduce heat to medium-low and simmer for 15 to 20 minutes. Set aside.
In a large bowl, whisk egg yolks, the remaining 1 1/2 cups sugar, and ground almonds until thick and pale. Remove cinnamon and lemon rind and discard. Whisking constantly, slowly add the milk to the yolk mixture.
Return mixture to pan and cook over low heat, constantly stirring and scraping the bottom and sides of the pan, until the mixture thickens enough to coat the back of a spoon, 5 to 7 minutes. Set aside to cool completely, about 2 hours.
Stir in rum or aguardiente. Serve.
Hot Toddy

Ingredients:
6 tablespoons honey, 8 ounces bourbon, rye whiskey, or dark rum, 24 ounces boiling water, 4 lemon slices

Instructions:
Pour 1 1/2 tablespoons honey in each of 4 warmed cups. Add bourbon, rye, or rum and then water. Stir until honey is completely dissolved. Garnish each cup with a lemon slice and serve.
Gin Toddy Substitute infused gin for the bourbon. Applejack Toddy Substitute pure maple syrup for the honey and applejack for the bourbon. Cinnamon tea may be substituted for the boiling water.
Red Red Red

Ingredients:
8 ounces cooked beets*
1 Granny Smith apple, peeled, cored, and cut into 1-inch chunks
1 cup granulated sugar
1 1/4 cups water
3/4 cup apple cider vinegar
6 star anise pods
2 teaspoons whole allspice berries
1 (750-milliliter) bottle prosecco, chilled
*Use homemade roasted beets or store-bought vacuum-sealed beets. Avoid canned beets
which are too soft and waterlogged to use in cocktails.

Instructions:
Pulse beets and apples in a food processor until completely pureed. Set aside.
Combine sugar, water, vinegar, star anise, and allspice in a medium saucepan. Cook over medium-high heat, stirring, until sugar is completely dissolved, about 5 minutes. Stir in pureed beets. Remove from heat and let cool to room temperature.
Strain mixture through a fine-mesh sieve into a 13-by-9-inch baking pan; discard solids. Place pan in freezer. Scrape mixture with a fork once every 20 minutes until mixture is fully frozen and has a slushy consistency.
To serve, spoon 3 to 4 tablespoons granita into each of 6 champagne flutes. Top with prosecco.