Decadence at home need not be reserved for special occasions only. This selection of arguably fancy foods is easy to make any night of the week, no matter what the day held in store. Here you will find a blatantly bourgeois burger; a versatile caviar vehicle perfectly suited for either brunch, dinner, or appetizers; and the realization that chocolate soufflé can be made at a moment’s notice with just a bit of patience and a handful of ingredients. Feast your eyes and palate on the LUX life!

Caviar & Crème Fraiche Savory Sweet Potato Waffle Bars

Serves 4-8

Instructions

Preheat waffle iron (preferably a model with square shapes). In a medium size mixing bowl, combine the pancake or waffle mix, milk, mashed sweet potatoes, melted butter, garlic powder, onion powder, smoked chili powder, salt, and black pepper. Cook the waffles until golden brown. Allow the waffles to cool, then cut into bars.

To assemble, spoon the Caviar & Crème Fraiche into alternate boxes within the Savory Sweet Potato Waffle Bars, then garnish with the dill.

1 cup pancake or waffle mix
½ cup milk
¾ cup mashed sweet potatoes
2 tbs. melted butter
½ tsp. garlic powder
¼ tsp. onion powder
¼ tsp. smoked chili powder
¼ tsp. salt
¼ tsp. black pepper
Cooking spray
Caviar
Crème fraiche
Dill (for garnish)

Gold Leaf Chocolate Soufflé with Ganache & Vanilla Bean Whipped Cream

Serves 5

Instructions

*Note: You will need five 8-ounce ramekins. Chocolate Soufflés must be served immediately, so time yourself accordingly. Also, bear in mind that chocolate quality counts in this recipe—don’t skimp!

Begin by preparing a double boiler (a pot of simmering water with a heatproof bowl set over the top). In the heatproof bowl, combine the semi-sweet chocolate chips, vanilla extract, and water. Stir the mixture until the chocolate is melted and the consistency is smooth (about 10 minutes). Remove the chocolate mixture from the heat and let it cool to room temperature (about 20 minutes).

Preheat oven to 350 degrees. Place a medium size mixing bowl in the refrigerator to chill. Prepare the ramekins. Butter the ramekins to the top, coat with sugar, then tap out the excess. Set the prepared ramekins on a rimmed baking sheet.

Separate the egg whites from the yolks—be sure to keep all 4 egg whites but only keep 3 egg yolks (discard the extra yolk). Stir the egg yolks into the cooled chocolate mixture until well combined to create the soufflé base, then set aside.
In a large bowl, using an electric mixer, beat the egg whites and cream of tartar on medium-high speed until soft peaks form (about 2 minutes). To finish the egg white mixture, gradually add in the sugar and continue to beat just until stiff, glossy peaks form (about 5 minutes).

In two parts, fold the egg white mixture into the soufflé base to make the soufflé mixture. With either a large whisk or rubber spatula, gently cut down through the center and lift up some soufflé base from the bottom of bowl. While turning the bowl, steadily continue to cut down and lift up the base until just combined. Do not overmix!

Evenly distribute the soufflé mixture into the prepared ramekins, taking care not to get batter on the top edge of the dishes—you want a smooth top. Bake the Chocolate Soufflés until puffed and set (30 to 35 minutes). Be sure to not open the oven during the first 25 minutes of baking.

While the Chocolate Soufflés bake, make the Ganache. Reuse the double boiler with a clean heatproof bowl. In the heatproof bowl, combine the semi-sweet chocolate chips, heavy whipping cream, and vanilla extract. Stir the mixture until the chocolate is melted and the consistency is smooth (about 10 minutes). Once this is achieved, turn off the heat and leave the Ganache on the double boiler (until the Chocolate Soufflés are done baking and you are ready to serve immediately).

Finally, make the Vanilla Bean Whipped Cream. Scrape the vanilla beans from their pod onto the knife. In the chilled mixing bowl, add the heavy whipping cream, powdered sugar, vanilla extract, and vanilla beans. Using an electric mixer, beat the mixture until the cream reaches the desired stiffness, then set aside.

To assemble the Chocolate Soufflés, gently place each ramekin on its own small charger plate immediately once they are out of the oven (sudden movement will deflate soufflé). Spoon the Ganache over the puffed top (it will likely spill over the ramekin edge). Add on a dollop of Vanilla Bean Whipped Cream, then sprinkle on the Gold Leaf to garnish.

For the Chocolate Soufflé
¼ cup granulated sugar (plus more for coating ramekins)
Salted sweet cream butter (room temperature; for coating ramekins)
8 oz. semi-sweet chocolate chips
1 tsp. vanilla extract
4 eggs
¼ cup water
¼ tsp. cream of tartar
Gold leaf (for garnish)

For the Ganache
6 oz. semi-sweet chocolate chips
¾ cup heavy whipping cream
1 tsp. vanilla extract

For the Vanilla Bean Whipped Cream
1 cup heavy whipping cream
¼ cup powdered sugar
2 tbs. vanilla extract
1 vanilla bean pod

Wagyu Burgers with Roasted Garlic Toasted Buns

Serves 4

Instructions

*Note: This recipe requires approximately 2 hours prep time.

Begin by preparing the Roasted Garlic Butter. Preheat the oven to 350 degrees. Cut off the top of the head of garlic and place it on a foil square. Drizzle avocado oil over the top and season with salt and black pepper, then wrap up the prepared head of garlic in the foil and roast for about an hour (until noticeably fragrant). Allow it to cool before extracting the roasted cloves—they should be pulling away from their husks and will take on a creamy consistency when extracted. In a small bowl, mix the roasted garlic with the room temperature butter, then set aside.

While the garlic is roasting, prepare the Wagyu Patties. Mince the shallot. In a medium size mixing bowl, combine the ground wagyu beef, minced shallot, and Worcestershire sauce to make the patty mixture. Add seasoned salt and black pepper to taste. Once all ingredients are fully incorporated, cover the mixture and leave it to marinate in the refrigerator (about 2 hours). After 2 hours, remove the patty mixture and separate it into 4 equal portions, then form and flatten them to make the wagyu patties.

Preheat a griddle to medium heat. You can also use a griddle on a BBQ. Add a bit of avocado oil and the Roasted Garlic Butter to the griddle, then sear the Wagyu Patties to desired wellness (low heat and slow cooking is ideal). Once cooked, remove from the heat, add a slice of gouda on top, and allow them to rest. Slice the brioche buns in half. Spread the insides with Roasted Garlic Butter, then grill each bun face down until toasted.

To assemble the Wagyu Burgers, add a bit of spicy brown mustard to the Roasted Garlic Toasted Buns, then layer on the gouda-topped Wagyu Patty, followed by a slice of heirloom tomato, and add the arugula on top.

4 brioche buns
4 slices of smoked gouda
Heirloom tomatoes
Arugula
Spicy brown mustard

For the Wagyu Patties
1 lb. ground wagyu beef
½ shallot
2 tbs. Worcestershire sauce
Seasoned salt
Black pepper

For the Roasted Garlic Butter
6 tbs. salted sweet cream butter (room temperature)
1 head of garlic
Avocado or olive oil
Seasoned salt
Black pepper

Editorial Director Lauren Barisic
Photographer Don Dizon