Luxury Guide: Miami Winter 2021-2022

Change It Up This Holiday! With these recipes brought to you by Alex Diaz, the executive chef for Sub-Zero, Wolf and Cove.

SLOW-ROASTED PEARS AND STRACCIATELLA CHEESE

CAPRESE GARDEN SALAD & GRILLED LANGOUSTINE P rized for their delicate sweetness and meaty flesh, langoustine pair beautifully with the quintessentially Italian caprese salad. This elegant dish will absolutely delight your guests! Yield: 4 servings Ingredients: • 1 lb. heirloom tomatoes • 2 oz. fresh basil, plus extra for garnish • 4 oz. fresh mozzarella, unsliced • Olive oil • 1 orange • Salt and pepper to taste • 4 langoustines U7 (can also use shrimp) Procedure: 1. Preheat your Wolf range grill for approximately 20 minutes. 2. Cut the tomatoes in thick slices (or any desired cut—be creative!) and place in a tray with a rack. Season with salt and pepper and let sit. 3. Hand pick pieces of mozzarella and place in a mixing bowl, drizzle a bit of olive oil, squeeze half of the orange, chop the basil leaves, and add salt and pepper to taste. Set aside. 4. Clean your langoustines and season with salt, pepper, olive oil and 3 tbsp. of the orange juice. 5. Once the preheating is done, grill your langoustines for two minutes on each side and set them aside. 6. On your dish, place tomatoes and put the pieces of mozzarella around them, drizzle with the marinade of the mozzarella. Add some of the remaining basil leaves and place the langoustine on top of the tomatoes.

MOSCOW MULE COCKTAIL Traditionally served in a copper mug, this zingy 1940s-era cocktail has recently made a resurgence. This version uses crushed ice rather than ice cubes for a smoother drink. The key to a good Moscow mule is real ginger beer, which is spicier than ginger ale. Yield: 2 cocktails Ingredients: • 2 cups ice cubes • Finely grated zest of 2 limes plus ¼ cup fresh lime juice (from 2 or 3 limes) • ½ cup vodka 1. Place the ice and lime zest in the blender and select the Ice Crush setting to create crushed ice. 2. Once the cycle finishes, fill each glass two-thirds full with the shaved lime ice. 3. Top each glass with ¼ cup of the vodka, 2 tbsp. of the lime juice, and ½ to ¾ cup of the ginger beer. 4. Garnish each glass with a lime wedge and serve. • 1 to 1½ cups ginger beer • 1 lime, cut into wedges Procedure:

Cheese and pears are a classic combination— ancient, in fact, and so loved throughout Italy that there’s a saying based on this perfect marriage: Al contadino non far sapere, quant’è buono il cacio con le pere! “Don't tell the farmer how good pears are with cheese,” implying that he'll save them all for himself! Yield: 6 portions Ingredients: • 3 pears (preferably Bosc) • 2 oz. muscovado sugar or brown sugar • 2 oz. honey • 1 tsp. vanilla extract • 1 Meyer lemon (or yellow lemon) • Fresh granola • ¼ cup stracciatella cheese Procedure: 1. Cut the pears in halves and take the cores out with a spoon, then place on your Wolf Convection Steam Oven tray and dust with brown sugar. Set aside. 2. Add the stracciatella to a mixing bowl and add the vanilla, Meyer lemon zest and 1 tbsp. of the honey and mix by hand lightly to incorporate all the flavors. Set aside. 3. Add the granola to a flat dish and set aside. 4. Put the pears in your Wolf Convection Steam Oven on the Compote option under gourmet mode. Cook for 15 minutes. 5. Place the stracciatella on a dish and make a nest in the center of the cheese so that it can hold the pears. Once they’re ready, brush the extra honey on the top of the pears and pass them through the granola to create a crispy crust. Place on the stracciatella and add an extra glace of the honey.

Pro Tip: Pulsing the lime zest with the ice cubes enhances the bright citrus flavor of the drink.