-Whisk together the flour, sugar, and salt.

-Add the cold butter to the flour mixture, making sure to coat the butter completely in the flour. Cut the butter into the flour. The butter should be cut in varying sizes, like rubble. Once the rubble stage is reached, flatten the largest pieces of butter into flakes by smooshing the pieces of butter between the thumb and forefingers. Think of it as a snapping motion. Continue coating the butter in the flour. If the butter feels too warm, pop the whole bowl in the fridge for a few minutes and let it cool back down. 

-Mix the apple cider vinegar and ice water together. 

-Make a well in the center of the flour/butter mixture and add half of the liquid. Spread your fingers wide (like salad tongs!) and toss the flour with the liquid, incorporating it thoroughly and evenly. Add the remaining water and toss again. Work quickly.

- The dough will appear shaggy at this stage. Grab a handful of the mixture and squeeze it together to see if it holds. Once it holds, dump the mixture onto a work surface, and bring the contents together in a single mass. Shape the dough into a rough rectangle, pressing it together with intention and authority. Gentle, but firm. Think of hydrating the pie dough like dispersing water into a sponge. At this point, flip the dough mass over and check for any dry bits, pressing the dough together again.  If, at any point, the dough is too warm or the butter melts, place the dough into a bowl and chill it back down.

- Examine your pie dough. Take note of changes in color (dry flour versus flour with liquid incorporated into it) and use your hands to press the dough together and disperse as much liquid as possible throughout the dough mass. 

- The final flourish is one more simple lamination, something I refer to as the “stack and smoosh”. Cut the rectangle into four quadrants. Take each quadrant and stack one on top of the other, and then smoosh it all down. Bring it back together into a rough rectangle. 

- Cut the dough mass in half and shape into two equal discs. Wrap and refrigerate for at least 1 hour, or overnight. After the dough has rested, roll it out and proceed with your favorite pie recipe. 

Getting started:

• Pat the chicken dry.
• Make the compound butter by combining all ingredients.
• Gently lift the skin from the chicken breast and spread compound butter mixture evenly beneath.
• Make the dry brine by combining all ingredients.
• Sprinkle a generous pinch of the dry brine mixture into the cavity of the chicken.
• Rub the rest of the dry brine mixture onto all sides of the chicken, applying extra to the areas with more meat.
• Place on a sheet pan and let the chicken rest in the refrigerator, uncovered, for at least 8 hours, up to 72 hours. 

When ready to cook: 

• Remove the chicken from the refrigerator and let it rest for 30 minutes. While the chicken rests, preheat the oven to 375°F. 
• Prepare the basting mixture by combining all ingredients. (This can also be prepared ahead of time but it's important to let the chicken rest approximately 30 minutes before cooking). 
• Stuff the cavity of the chicken with the reserved juiced orange and lemon pieces, remaining sprigs of rosemary, thyme, and remaining cloves of garlic, smashed.
• Baste the chicken with half of the basting mixture and place in the preheated oven, uncovered.
• After 45 mins - 1 hr, baste the bird again with the remaining mixture and return to the oven. 
• Remove the chicken from the oven when the breast registers just under 165°F and the thighs just under 175°F. 

Make the cake:

• Lightly spray the East Fork Shallow Baker dish with baking pan spray, line the bottom with a round of parchment paper cut to the same diameter, then lightly spray the parchment. 
• Preheat your oven to 325℉.
• Put 106 g (¾ c) of the toasted hazelnuts in the bowl of a food processor with all of the sugar. Chop or break up the rest of the hazelnuts into rough halves and pieces and set aside to garnish the finished cake. 
• Turn on the food processor and buzz the mixture until it starts to turn pasty, about 3 minutes, stopping to scrape down the sides of the bowl occasionally. Slowly stream the olive oil into the mixture while the machine is running. Scrape the hazelnut paste into a medium-sized bowl. 
• Add the eggs, vanilla, coffee liqueur (if using), coffee, and non-dairy milk into the bowl with the hazelnut paste and whisk all together. 
• Combine the flour, cocoa powder, salt, baking powder, and baking soda into a slightly larger bowl.
• Pour ⅔ of the wet mixture into the dry and whisk together into a paste until no lumps remain. Whisk in the rest of the wet ingredients. 
• Pour the batter into the prepared baking dish. 
• Place the cake on the center rack of your oven and bake for about 45 - 55 minutes, until a toothpick inserted into the center of the cake comes out without wet batter coating it. 
• Place the cake dish on a rack and cool completely to room temperature. 

Make the coffee ganache:

• Measure the corn syrup and chocolate into a small bowl. Pour the hot coffee over the chocolate and let it sit untouched for 1 minute, then whisk the mixture together until smooth.
• Pour the ganache on top of the center of the cake and, with the back of a spoon or a small spatula, nudge it towards the edges of the cake, spreading it over the entire top. Sprinkle the reserved hazelnuts on top, as well as some flaky sea salt.
• You can serve the cake immediately or keep it covered at room temperature for up to 3 days and serve anytime. The ganache will firm up a little bit more over the first few hours.