Palm Royale Birthday Bash

• Add all ingredients to a food processor.
• Pulse until combined well and season to taste.
• Serve as a dip or toss with salad greens. Store in an airtight container in the fridge for up to 5 days.

• Combine oil, vinegar, pimiento, parsley, green onion, garlic, sugar, basil, salt, and pepper in a jar with a tight-fitting lid. Seal jar and shake vigorously to blend.
• Cut cheddar block in half lengthwise, then cut crosswise into ¼-inch slices to form squares. Repeat with cream cheese.
• Alternate cheese squares in a shallow baking dish with slices standing on edge. You can arrange them in a single row or in two parallel rows, depending on the size of your dish.
• Pour marinade from the jar over cheese, cover, and refrigerate for at least 6 hours or overnight.
• Transfer slices to a serving platter so they are still arranged in an alternating pattern. Spoon some of the extra marinade over top, and serve.

• Stir together pimiento, mayonnaise, Worcestershire, onion, and cayenne in a large bowl.
• Stir cheeses into pimiento mixture until well combined.
• Store covered in refrigerator for up to 1 week.

• For the vinaigrette, whisk ingredients together. Set aside.
• Heat oil in a large sauté pan. Add bread and salt. Cook over low to medium heat, tossing frequently, for 10 minutes or until nicely browned. Add more oil as needed.
• In a large bowl, mix tomatoes, cucumber, bell peppers, red onion, basil, and capers. Add bread cubes and toss with vinaigrette.
• Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour to allow the flavors to blend.

• Cut the figs in half lengthwise.
• Add a dollop of ricotta cheese to the center.
• Drizzle with hot honey and top with pistachios.

• Prepare grill for direct cooking over high heat, 450°–550°. Brush cooking grates clean and close lid to heat.
• Generously coat flesh side of salmon fillets with oil and season evenly with salt, pepper, paprika, and onion powder.
• Grill salmon skin-side down over direct high heat with the lid closed for about 6–8 minutes or until the fish lightens in color and becomes more firm to the touch and you can lift fillets off cooking grates without them sticking.
• Turn salmon over, close lid, and cook to 130° or about 2–4 minutes for medium-rare or longer to desired doneness. Transfer to a platter to rest for 1–2 minutes.
• Slide salmon skin from fillets and serve with wedges of lemon.

• In a large pitcher, place the desired combination of fruit or herbs. Let sit overnight.
• Add ice and fill container with water.

• Add crème de menthe, crème de cacao, and heavy cream to a shaker with ice. Shake vigorously until chilled.
• Strain into a chilled cocktail glass.
• If desired, add nutmeg over top of drink to garnish.

• Add vodka, prosecco, and sorbet to a blender. Process until just combined and slushy.
• Serve in wine glasses or champagne flutes. Garnish to your desire.

FOR HONEY SYRUP

• Combine equal parts honey and water—2 tablespoons each if you’re only making a few cocktails—in a microwave-safe bowl or small saucepan.
• Warm in the microwave or over the stovetop just until you can completely stir the honey into the water. Set aside.

FOR COCKTAIL

• Before juicing your lemons, use a vegetable peeler or channel knife to peel off a strip(s) of zest for your twist.
• Fill a cocktail shaker with ice. Pour in the honey syrup, lemon juice, and vodka.
• Securely fasten lid and shake until mixture is very cold, about 30 seconds.
• Strain drink into a coupe or martini glass.
• Twist lemon peel over cocktail to release some of its oils, then drop it in. Enjoy while cold.