The beaver is a proud and noble animal

300g frozen spinach
400g can or jar artichoke hearts packed in water
3 medium green onions
120g low-moisture mozzarella cheese
30g Parmesan cheese
225g cream cheese
1 cup sour cream
1/2 cup mayonnaise
1/2 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper
Finely grated zest of 1 medium lemon

Coat an 8×8-inch oven-safe baking dish or 10-inch cast iron skillet with fat or cooking spray.

Place frozen spinach in a microwave-safe bowl and microwave in 1-minute bursts until defrosted. Drain and rinse with cold water. When cool enough to handle, squeeze all the excess moisture from the spinach. Coarsely chop it. Place the spinach in the cast iron skillet or a large saucepan if using the baking dish. Drain the artichokes and chop into bite-sized pieces. Thinly slice 3 scallions. Add everything to the skillet or saucepan.

Shred mozzarella cheese and grate the Parmesan. Add parmesan and half the mozzarella to the skillet or saucepan. Add the cream cheese, sour cream, mayonnaise, salt and pepper to the skillet or saucepan.

Cook over medium heat, stirring frequently, until the cream cheese is melted and the dip is evenly combined and steaming, about 8 to 10 minutes. Remove the dip from the heat and stir in the lemon zest.

Transfer the dip to the baking dish (leave if in the skillet) and spread into an even layer. Sprinkle with the remaining mozzarella cheese. Broil until the cheese on top is melted golden brown, 3 to 5 minutes.

Serve the dip. Serve warm with crackers, tortilla chips, baguette slices, crostini, or crudités.

1 medium lemon
1/4 cup extra-virgin olive oil
2 tbsp red wine vinegar
1 tsp honey
1 tsp dried oregano
1/2 tsp Dijon mustard
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
60g feta cheese

Juice 1 medium lemon until you have 2 tablespoons and pour into a blender or food processor fitted with the blade attachment. Add olive oil, red wine vinegar, honey, dried oregano, Dijon mustard, kosher salt, and black pepper. Process until combined, about 10 seconds.

Add feta cheese and process until well-combined and the cheese is broken up into very small bits, 5 to 15 seconds. Use immediately or refrigerate in an airtight container for up to 4 days. Let come to room temperature and whisk or shake before serving.

INGREDIENTS:

For the Carrot Cinnamon Rolls

250ml / 1 cup whole milk
2 carrots, and cut into 1 inch pieces
135g / 2/3 cup sugar
115g / 0.5 cup butter, melted
2 eggs, room temperature
1.5 teaspoons kosher salt
585g / 4.5 cups flour
2 packets instant yeast
125ml / 0.5 cup heavy cream

For the Filling

345g / 1.5 cups butter, softened
330g / 1.5 cups brown sugar
3 tablespoons cinnamon
2 teaspoons freshly ground nutmeg
1 teaspoon ground ginger
1 teaspoon ground cloves

For the Cream Cheese Frosting

55g / 0.25 cup butter, softened
225g cream cheese, softened
225g mascarpone
60g / 0.5 cup powdered sugar
1 teaspoon vanilla extract
zest of one lemon
pinch kosher salt
Milk

COOKING METHOD

For the Carrot Cinnamon Rolls

1. In a high powered blender, add whole milk and carrots and blend for 1-2 minutes, or until the carrots have completely pureed into the milk. Strain the liquid through a fine mesh sieve and discard the solids.

2. In the bowl of a stand mixer fitting with the dough hook attachment, add flour, salt and yeast together and whisk well.

3. In a medium heat proof bowl, add the carrot milk, butter and sugar and microwave until the butter has melted and the milk is slightly warmed. It should be no hotter than 40C/105F.

4. Add the warm milk mixture to the dry ingredients and mix on low for 2 minutes. Add 1 egg, allow it to incorporate, then add the second egg. Increase the speed to medium and knead until the dough pulls away from the sides. It may stick to the bottom of the bowl, but that is okay.

5. Press the dough with 1 finger, if it is tacky, but doesn’t stick to your finger, the dough is done. If it sticks to your finger, add 1 tablespoon of flour and mix again on low. Repeat until the correct consistency is achieved. Cover with plastic wrap and allow the dough to rest for 15 minutes.

6. While the dough is resting, make the filling. In a medium mixing bowl, add butter and spices and stir to fully combine. Set aside.

7. Remove the plastic wrap and turn the dough out onto a lightly floured work surface. Roll out into a 12×18 inch rectangle.

8. Spread the filling from edge to edge, then roll the longest side away from you into a jelly roll shape. Cut into 6 rolls for jumbo rolls, or 12 for medium-sized cinnamon rolls. Lightly grease a metal 9-inch cake pan (or metal/glass 9×13 pan for the 12 rolls) and add the rolls. Cover with plastic wrap and proof for 1-2 hours, or until the cinnamon rolls have doubled in size.

9. Preheat the oven to 190C/375F. Place the cinnamon roll pan on a sheet tray. Drizzle heavy cream over rolls and bake for 25-30 minutes, or until the rolls are golden brown.

10. Remove from the oven and cool on a wire rack. While the cinnamon rolls are cooling, make the cream cheese frosting.

11. In the bowl of a stand mixer fitted with the paddle attachment, add cream cheese, mascarpone and butter. Turn the mixer on low to incorporate, then increase to medium and whip for 1 minute. Once the mixture is paler in color and fluffy, turn the mixer off an add sugar and salt. Whisk on low until incorporated. Add in vanilla extract. the zest of a lemon, and a splash of milk to bring it together. Increase the speed and whip for 1-2 minutes. Set aside.

12. Once the cinnamon rolls have cooled, slice them in half and spread the frosting in the middle.

Recipe credit: Matty Matheson – cooking something