xiaoxl/recipe_data huggingface dataset:
Apple Spiced Tea Brine


Ingredients:
coarse salt, pickling salt, brown sugar, tea bags, ginger, allspice, peppercorns, bay leaves, fresh sage leaves, fresh rosemary, garlic cloves, cold water

Directions:
In a very large pot (big enough to hold turkey] bring all the brine ingredients but turkey to boil then lower heat to simmer for 5 minutes.
Remove tea bags.
Cool.
Add washed and towel dried turkey to apple mixture and cover with ice cold water making sure turkey is completely submerged adding more water if needed.
Refrigerate for 10 to 15 hours just so the turkey absorbs the brine.
Remove turkey from brine discard brine and rinse turkey towel dry inside and out.
Proceed with grilling, frying, roasting your turkey just remember brined foods will cook quicker!
Baja Beer-Battered Tilapia (Great for Fish Tacos)


Ingredients:
beer, all-purpose flour, whole wheat pastry flour, salt, dried oregano, dry mustard, cayenne pepper, fresh ground pepper, canola oil, whole wheat tortillas, flour tortillas, green cabbage, pico de gallo, salsa

Directions:
Place all the Beer Batter ingredients in a blender; blend until smooth, scraping down the sides as necessary.
Transfer the batter to a shallow baking dish, add fish, turning to coat all sides.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Transfer one-third of the battered fish to the pan, placing each piece into a little oil.
Cook until golden brown, 3 to 4 minutes per side.
Transfer cooked fish to a plate; keep warm.
Add 1 tablespoon oil and half the remaining fish to the pan; cook as directed above, reducing the heat if necessary.
Cook the remaining fish with the remaining 1 tablespoon oil.
Serve immediately.
To make tacos: fill tortillas with fish and cabbage then top with salsa. Enjoy!
Robins Easy Crock Pot Meatballs


Ingredients:
brown sugar, vinegar, Worcestershire sauce, prepared mustard, onion, green pepper, butter

Directions:
per pound of meatballs add each item soup, brown sugar, vinegar, Worcestershire sauce & mustard.
saute onions and green peppers in butter till limp and add to sauce.
heat in crock pot over low for 4 to 6 hours stirring every hour or so till meatballs are heated through.
Parma Ham and Cheddar Salad


Ingredients:
parma ham, mild cheddar cheese, gem lettuce, canola oil

Directions:
Remove the fat from the Parma ham and thinly slice.
Cube the Cheddar (1cm or so].
Wash the lettuce and separate the leaves. Tear the leaves do not cut.
Mix all together in a bowl and drizzle oil and serve.
White Chocolate Pecan Pie


Ingredients:
butter, sugar, light corn syrup, pecans, vanilla, salt, eggs, white chocolate baking squares, pecan halves

Directions:
Combine butter,sugar,and corn syrup,cook over low heat,stirring constantly until sugar dissolves.
Let cool slightly.
Add chopped nuts and next 3 ingredients,mix well.
Pour into pie shell.
Sprinkle with 2/3 of chopped wite chocolate.
Top with pecan halves.
Bake at 325 degrees for 50-55 minutes or until set.
Cover with aluminum foil last 10 minutes of baking to prevent over-browning.
Cool on wire rack.
Put remaining chocolate in small,heavy duty zip lock bag.
Place bag in hot water until chocolate melts (make sure bag is sealed!] Snip small hole in corner of bag,drizzle chocolate over pie.
Chicken Stew for Babies


Ingredients:
cooked rice, chicken broth, milk

Directions:
Blend or puree together.
Reheat as needed or freeze into cubes in an ice cube tray to make meals ahead of time.
Butter Dip Buttermilk Biscuits


Ingredients:
salted butter, self rising flour, granulated sugar, baking powder, buttermilk

Directions:
If you do not have buttermilk, you can create a buttermilk substitute with 1 3/4C whole milk and 2Tbsp vinegar. Just pour vinegar into the milk and let sit while you mix the other ingredients. Milk will be slightly chunky. Dump everything in the mix.
Preheat oven to 450deg.
Place butter in 8X8 baking dish and  put in oven to melt (or butter can be melted in the microwave and poured into baking dish]. Remove when butter is melted.
In medium mixing bowl thougherally combine dry ingredients.
Add Buttermilk (or buttermilk substitute].
Mix gently until ingredients are loosely mixed. Lumps are ok. It will look a hot mess, that's fine!
Pour mix into 8X8 pan, spread to edges of pan. Do not mix with butter, allow the butter to run over the top of the mix. Again, Its fine that it looks like a mess!
Bake 20-25 minutes or until a knife comes clean out of the biscuits. Cool slightly, cut into squares and serve as desired.
Mediterranean Party Dip With Pita Chips


Ingredients:
plain yogurt, ground coriander, dried oregano, ground black pepper, tomatoes, kalamata olive, cucumber, feta cheese, fresh curly-leaf parsley, olive oil flavored cooking spray

Directions:
Mix yogurt, cream cheese and first 4 dried spices until well blended.  Spread dip in shallow glass casserole dish or pie plate.  Cover and let sit in refrigerator for a few hours if you can.
Carefully open the pita breads and cut into triangles, and place on two baking sheets spraying both sides with olive oil spray (or brush a small amt on each one] and lightly sprinkle with garlic salt. If the pita bread will not separate, then just cut them into the wedges and brush a small amount of olive oil onto each side instead of using the olive oil spray. Bake at 350 until just starting to brown on edges, about 10 minutes or so.
Peel and seed the cucumber (seed it by cutting lengthwise and running a spoon along the center].  Chop finely and layer on top of dip.  Follow with diced tomatoes, black olives, pepperoncinis and feta cheese.  Top with chopped parsley if desired.
Sweet and Spicy Green Beans


Ingredients:
fresh green beans, soy sauce, garlic clove, honey, canola oil

Directions:
Arrange a steamer basket in a pot over boiling water, and steam the green beans 3 to 4 minutes.
In a bowl, mix the soy sauce, garlic, garlic chili sauce, and honey.
Heat the canola oil in a skillet over medium heat. Add the green beans, and fry for 3 to 5 minutes.
Pour in the soy sauce mixture. Continue cooking and stirring 2 minutes, or until the liquid is nearly evaporated.
Serve immediately.
Banana Milkshake


Ingredients:
banana, vanilla-flavored soymilk, cinnamon, vanilla, Equal sugar substitute

Directions:
Take the frozen banana pieces and put them into a blender.
Pour in enough milk to cover them.
Add the cinnamon, vanilla and sweetener.
Blend on low for approx.
1 minute or until everything is blended.
The cinnamon and vanilla can be adjusted to your individual taste.
The shake comes out just like a milkshake and is a very tasty alternative to the real thing!
Box Mix Orange Juice Cake


Ingredients:
pecans, eggs, vanilla extract, butter, sugar, instant vanilla pudding, butter

Directions:
HEAT OVEN TO 325.
Spray Bundt Pan with non-stick spray (Canola Oil] then pour 1 cup of pecans in the pan.
Mix cake mix, 4 eggs, 1/2 cup of vegetable oil, 1 cup of orange juice, 1 box of vanilla pudding & a splash of vanilla extract. Mix well with whisk. Pour mixture in pan over the pecans.
Put into oven & cook for about 50 - 60 minutes.
WHILE IT'S COOKIN' ! MAKE THE GLAZE.
Take a small pot, and put in 1 stick of butter, 1/2 cup of orange juice, 12 cup of sugar. Bring to a boil & boil for 2 minutes.
Once the Cake comes out, let it cool until it's ready to be flipped over. (Taking a fork and loosening it off the pan helps.] Then flip it over, poke hole around top of the cake, and pour the Glaze over the top.
EAT! & ENJOY!
Sour Cream Pork Chops
Category: main-dish
By AMI

These are the most tender and succulent pork chops you've ever had. My fiance absolutely loves them! Serve over noodles or rice.

Ingredients:
6  pork chops
salt and pepper to taste
garlic powder to taste
½ cup all-purpose flour
1 large onion, sliced 1/4 inch thick
2 cubes  chicken bouillon
2 cups boiling water
2 tablespoons all-purpose flour
1 (8 ounce) container sour cream

Directions:
Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour.  In a skillet over medium heat, lightly brown chops in a small  amount of oil. Place chops in slow cooker, and top with onion slices.  Dissolve bouillon cubes in boiling water and pour over chops.  Cover, and cook on Low 7 to 8 hours. Preheat oven to 200 degrees F (95 degrees C). After the chops have cooked, transfer chops to the oven to keep warm. Be careful, the chops are so tender they will fall apart. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices.  Turn slow cooker to High for 15 to 30 minutes, or until sauce is slightly thickened.  Serve sauce over pork chops.

Prep time: 15 mins
Cook time: 8 hrs 30 mins
Total time: 8 hrs 45 mins
Yields: 6 servings

Calories: 257
Fat: 14.4 g
Saturated fat: 7.3 g
Carbohydrates: 14.3 g
Sugars: 1.3 g
Dietary fiber: 0.7 g
Protein: 16.8 g
Cholesterol: 53.9 mg
Sodium: 487.2 mg
Jalapeños Margarita - Gaylord Texan


Ingredients:
limes, triple sec, Cointreau liqueur

Directions:
Muddle lime slices and jalapeño slices in the bottom of a 12-ounce glass, combining the fresh lime juice with the jalapeño juice and seeds.
Pour tequila and orange liqueur directly into the glass, then add the sweet-and-sour mix.
Fill the glass with ice, then pour the contents into a cocktail shaker; shake ingredients together.
Wet the rim of the glass, turn it over and press the rim into salt.
Pour ingredients back into the glass and garnish with lime wedges or slices and a jalapeño slice on the edge of the glass.
Breakfast


Ingredients:
butter, flour, milk, cheddar cheese, green chilies, kosher salt, pork sausage, butter, onion, green pepper, cilantro, eggs, flour tortillas, cherry tomatoes, green onion, avocado

Directions:
Cheese Sauce.
Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth.
Slowly whisk in milk and then whisk frequently until thickened (about 5-8 minutes.].
Add shredded cheese and canned chilies and stir until smooth. Remove from heat.
Enchiladas.
Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain well, and spread on paper towel lined plate. Top sausage with additional paper towels and blot off grease.
Melt 2 tablespoons butter in a large nonstick skillet over medium heat, add onion, green pepper and cilantro. Sauté covered 3-5 minutes or until tender. Spread veggies evenly over pan.
Add eggs, salt, and pepper, and scramble until eggs are cooked but still moist.
Remove eggs from heat, fold in 1 1/2 cups cheese sauce and sausage.
Spray 13 x 9 baking dish lightly with cooking spray. Ladle 1 1/2 Celsius of sauce over bottom of dish.
Spoon a generous 1/2 cup of egg mixture down the center of each flour tortilla; roll up. Place, seam side down, in baking dish. Pour remaining cheese sauce evenly over tortillas.
Bake at 350° for 30 minutes or until sauce is bubbly. Serve with desired toppings.
Raspberry Bars


Ingredients:
flour, sugar, pecans, butter, margarine, egg

Directions:
Preheat oven to 350 degrees F In a large mixing bowl, combine flour, sugar, pecans, butter& egg.
Beat at low speed, scraping bowl often, until mixture is crumbly (about 2-3 minutes].
Reserve 1 1/2 cups crumb mixture; set aside.
Press remaining crumb mixture on bottom of greased 8- or 9-inch square baking pan.
Spread preserves to within 1/2 inch of edge.
Crumble reserved crumb mixture over preserves.
Bake 40-50 minutes or until lightly browned.
Cool completely; cut into bars or squares.
Shrimp Stir-Fry


Ingredients:
large shrimp, soy sauce, garlic clove, red bell pepper, onion, snow peas, water, pepper, rice

Directions:
combine shrimp, 2tbsp of the soy sauce and the garlic - stir with a wooden spoon until evenly coated and set aside for ten minutes.
add vegetable oil to wok / large frypan and set over a medium-high heat.
when oil is hot add red pepper and onion.
cook stirring constantly until the pepper is slightly softened , about 3 minutes.
at this point i added my straight to wok rice an heated through, if you are not doing this skip to the next step.
add the snow peas and shrimp mixture.
continue stirring and turning until shrimp turn pink and are cooked through ( i used allreay cooked shrimp] and the snow peas are tender but still crisp about 3 minutes more.
remove from heat and add remaining tbsp of soy sauce, water and the pepper.
serve imediately (on a bed of rice if you have not used straight to wok rice].
Summer Corn Salad


Ingredients:
corn, roma tomatoes, red onion, green pepper, fresh basil leaves

Directions:
"Toss all ingredients together until well mixed. Refrigerate at least ½ hour to let flavors blend. Serve cold with burgers or with blue corn tortilla chips."
Braised Leeks With Dill


Ingredients:
leeks, onions, garlic clove, tomatoes, olive oil, chicken, vegetable broth, fresh dill

Directions:
Rinse leeks under cool running water.
Halve them lengthwise, peeling off the tough outer layer and including about 2 inches of the green tops.
Rinse them again.
Slice onions, chop garlic, and peel, seed and chop tomato.
In a skillet, saute onions and garlic in olive oil 2 minutes.
Put onions, garlic, leeks, tomato and stock into slow-cooker; cover and cook on low 6 to 10 hours.
Salt and pepper to taste at end of cooking.
Garnish with chopped dill at serving time.
Mom's Sweet Rice Cereal


Ingredients:
MINUTE White Rice, water, butter, sugar, milk

Directions:
In a medium saucepan  --  bring water and 1/2 Tbl butter to boil.
Add rice and stir to combine. Remove from Heat and cover 5 minutes.
Add sugar and 1/2 Tbl butter, stir to combine.Serve in your favorite cereal bowl, add milk and sprinkle with cinnamon Sugar mixture.
Pastrami and White Cheddar Grilled Cheese Sandwiches


Ingredients:
butter, margarine, mustard, Dijon mustard, white cheddar cheese

Directions:
On one side of each bread slice, spread with butter.
Place on a work surface, buttered side down.
Spread 4 bread slices equally with mustard.
Top equally with pastrami and cheese.
Cover with remaining bread slices, buttered side up, and press gently.
Place sandwiches on preheated panini grill or in a large skillet over medium heat and cook, turning once if using skillet, for 3-4 minutes or until golden brown and cheese is melted.
Serve immediately.
Rich Italian Cookies


Ingredients:
eggs, butter, flour, sugar, baking powder, vanilla

Directions:
Preheat oven to 350 degrees F.
In medium bowl, whisk eggs with melted butter until well blended.
In large bowl stir together flour, sugar and baking powder, make a well in the center of the dry ingredients, add the egg mixture and then vanilla. Mix until shiny, about 2 minutes. Cover bowl with waxed paper and let the dough stand at room temperature for 20 minutes. When rolling out this dough, don’t be afraid to add flour. It will not make the dough tough.
Roll out dough to 3/8inch thick and cut into shapes with cookie cutter. Place on prepared cookie sheet (parchment paper or silicone baking sheet].  Bake 12 minutes.  Let cookies completely cool before icing.  Makes approximately 3 dozen 2 inch cookies.
Individual Microwave Brownie
Category: desserts
By Katrina DeFrang

This is a great quick fix for a chocolate craving! Because it's microwaved it is different than traditional brownie and has a very moist, pudding-like texture. Enjoy with whipped cream or a scoop of ice cream.

Ingredients:
2 tablespoons all-purpose flour
2 tablespoons brown sugar
2 tablespoons unsweetened cocoa powder
⅛ teaspoon baking powder
⅛ teaspoon instant coffee powder   (Optional)
1 pinch salt
2 tablespoons vegetable oil
2 tablespoons water, or as needed
2 drops vanilla extract

Directions:
Combine flour, sugar, cocoa powder, baking powder, instant coffee, and salt in a microwave-safe mug or small bowl. Mix in vegetable oil, water, and vanilla extract until mixture is smooth and glossy. Add more water, 1/4 teaspoon at a time, if mixture looks a little dry. Microwave on high until top looks dry, about 1 minute.

Prep time: 5 mins
Cook time: 1 min
Total time: 6 mins
Yields: 1 microwave brownie

Calories: 431.2
Fat: 28.9 g
Saturated fat: 5.2 g
Carbohydrates: 44.8 g
Sugars: 26.8 g
Dietary fiber: 4 g
Protein: 3.8 g
Sodium: 227.2 mg
Nanny's Grape Salad
Category: salad
By DEERING91

Beautiful on the table, refreshing side dish or light dessert, perfect for a brunch or wedding or baby shower. For years it has been a must-have tradition at our Thanksgiving dinner. May be served immediately, but best if refrigerated for a few hours or overnight.

Ingredients:
1 cup chopped pecans
⅓ cup white sugar
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
2 pounds red seedless grapes

Directions:
Place pecans in a skillet over medium-low heat; cook and stir until pecans are toasted and fragrant, 3 to 5 minutes. Remove from heat and pour into a heatproof bowl; stir to prevent nuts from overcooking. Beat sugar, cream cheese, and vanilla extract together with an electric mixer in a bowl until smooth. Fold in pecans and grapes. Stir gently until grapes are coated.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 8 servings

Calories: 306.3
Fat: 20.2 g
Saturated fat: 7.2 g
Carbohydrates: 31.2 g
Sugars: 28 g
Dietary fiber: 2.4 g
Protein: 4.1 g
Cholesterol: 30.8 mg
Sodium: 85.2 mg
Chicken Potato Casserole


Ingredients:
sour cream, milk, cheddar cheese, frozen hash brown potatoes, cheddar cheese

Directions:
Preheat oven to 350 degrees. In a bowl, combine soup, sour cream, milk, chicken and 1-1/4 cups cheese. Spread three-quarters of this mixture in a greased 2-quart baking dish.
Sprinkle hash browns and peppers and onions over the top of the casserole and press down lightly, then top vegetables with remaining soup mixture.
Sprinkle with remaining cheese and potato chips.
Bake casserole, uncovered, at 350 degrees for 50-60 minutes or until bubbly. Let stand for 5-10 minutes before serving.
To freeze, assemble casserole as directed, except do not thaw potatoes, peppers, or onions and do not sprinkle with potato chips.
Wrap casserole in freezer wrap or heavy duty foil and freeze. Reserve potato chips in pantry.
To thaw and bake, let thaw overnight in refrigerator. Uncover and bake at 350 degrees F for 60-70 minutes until bubbly.
Then top with crushed potato chips and bake 5-10 minutes longer.
Holiday Buns


Ingredients:
water, sugar, flour, milk, margarine, sugar, eggs, vinegar, salt, warm water, sour cream

Directions:
In bowl: dissolve sugar in lukewarm water, add yeast and let stand for 10 minutes.
In Large Bowl: measure out 12 cups flour and set aside.
In Large Bowl: add milk, melted margarine and sugar, mix to dissolve.
Add beaten eggs,vinegar, salt, lukewarm water, the sour cream(optional] and stir in the yeast mixture.
Add 6 cups of flour and mix smooth, then add flour 1 cup at a time, until no longer sticky.(flour is approximate,  for most part I use 12 cups of flour - on occasion I need more or a touch less. Flour being variable it may take more than the 12 cups of flour - add enough to give you a nice smooth  elastic dough].
Knead on floured board until dough is smooth and elastic, place in well greased bowl turning to grease top.
Cover and let rise until double in bulk (about 1 hour] then knead down grease top lightly with margarine and again rise until double in bulk.
Knead down, let dough rest ten minutes and shape into buns (many old recipes suggest the size of a large egg].
Place buns on a well greased large cookie sheet (I put 3 in a row and not touching] lightly grease tops with margarine, cover.
After rising 15 minutes press down lightly on top of each bun with the palm of the hand.( if wishing to make dinner roll shaped buns skip this step] Rise until double. Bake in a preheated 350 degree oven for 20 - 25 minutes until lightly browned  --  brush with melted butter and bake a couple minutes more until nicely browned. Brush with melted butter when baked and cool on rack. The extra brushing with butter makes for a very nice top. Baking time depends on the oven and yield on the size of the buns.
Apricot-Pineapple Coffee Cake
Category: desserts
By Avon- status quo PRO

Beautiful, in-season apricots were my inspiration for this coffee cake. I created it for a get-together with friends for our annual porch party. Because it was an evening event, it became a dessert. Great on its own for a morning coffee cake or served in the evening as a dessert topped with vanilla bean ice cream.

Ingredients:
1 cup chopped fresh apricots
½ cup crushed pineapple
1 tablespoon cornstarch
2 ½ cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
¾ teaspoon baking soda
½ teaspoon ground nutmeg
¼ teaspoon salt
¾ cup buttermilk
¼ cup unsalted butter, melted and cooled
1  egg, beaten
1 teaspoon almond extract
½ cup sliced almonds
½ cup all-purpose flour
¼ cup unsalted butter, softened
3 tablespoons brown sugar
3 tablespoons sweetened flaked coconut
2 tablespoons sliced almonds
½ teaspoon ground cinnamon

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 7x10-inch baking pan. Combine apricots, pineapple, and cornstarch in a small bowl. Combine flour, sugar, baking powder, cinnamon, baking soda, nutmeg, and salt in a large mixing bowl. Combine buttermilk, melted butter, egg, and almond extract in another bowl. Mix wet ingredients into dry ingredients alternately with fruit mixture with a wooden spoon; do not beat. Fold in 1/2 cup almonds. Spread into the prepared baking pan. Combine flour, butter, brown sugar, coconut, almonds, and cinnamon for topping together until a crumbly mixture is achieved. Sprinkle evenly over the top of the cake batter. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Allow to cool for about 30 minutes before cutting into it.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr 25 mins
Yields: 1 7x10-inch cake

Calories: 321
Fat: 12.5 g
Saturated fat: 5.7 g
Carbohydrates: 47.3 g
Sugars: 20.7 g
Dietary fiber: 2.4 g
Protein: 6.2 g
Cholesterol: 36.4 mg
Sodium: 236.7 mg
Roasted Butternut Squash and Carrots.


Ingredients:
carrots, butter, pure maple syrup, garlic cloves, fresh rosemary, salt, fresh ground black pepper, pistachios, zucchini

Directions:
Spray baking dish with Pam.
Combine butternut squash and carrots in large bowl. Melt butter in small saucepan over medium heat. Whisk in maple syrup, garlic,rosemary, salad pepper ane pistacchio. Add to squash mixture and toss to coat.
Transfer mixture to prepared baking dish. .
DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.
Preheat oven to 375°F Cover squash mixture with foil. Bake covered 40 minutes. Uncover; add zucchini bake until all vegetables are tender, about 20 minutes longer.
I you can find coloured carrots or add your choice of parsnip of other winter squash.
Monte Cristo


Ingredients:
canola oil, eggs, all-purpose flour, baking powder, salt, fresh ground black pepper, swiss cheese, turkey, ham, olive oil, confectioners' sugar, sea salt

Directions:
Special equipment: a deep fryer and 4 toothpicks.
Heat 5 inches of oil in a deep fryer to 365 degrees F.
Whisk together 1 egg and 2/3 cup water in a medium bowl. Combine the flour, baking powder, salt and pepper in a small bowl. Add the flour mixture to the egg mixture and whisk until smooth. Set the batter aside in the refrigerator until ready to fry.
Assemble the sandwiches by placing 3 slices of turkey, 2 slices of Swiss cheese and 3 slices of the ham. Top with a second slice of bread and secure with 2 toothpicks inserted diagonally. Repeat with the remaining bread, cheese and meat to form a second sandwich.
Preheat the oven to 400 degrees F.
Heat 1 tablespoon of the olive oil in an oven-safe nonstick pan over medium heat, then crack the remaining 2 eggs into the pan. Cook in the oven until the whites are set and the yolks are runny, 2 to 3 minutes.
Dip each sandwich in the batter so that all sides are coated. Deep fry the sandwiches one at a time until golden brown on all sides, about 4 minutes. Remove the toothpicks and arrange on a plate. Dust with the confectioner's sugar and top with the fried eggs just before serving. Sprinkle a tiny bit of maldon salt over the egg yolk and serve with a ramekin of the marionberry preserves.