Dishing with Stephanie's Dish Stephanie Hansen - @StephaniesDish

Behind Mixly Cocktail Co. is a group of friends. Some met in college, others through work, but they all came together with their shared love of craft cocktails and thought they could offer a complex craft cocktail base that you could make at home.
Whether you are making Mocktail or Cocktails, any of Mixly’s 7 cocktail varieties or their new Spritz line will transport you to a craft cocktail bar experience at home.
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EPISODE TRANSCRIPT :
Stephanie [00:00:16]:
Hello, everybody, and welcome to dishing with Stephanie's dish. This is a Minnesota maker edition, which are always extra special to me because it's how I got started in the podcast space. I'm here with Jonna Rosbach, and she is the founder of Mixley, which is a we'll call it a cocktail concentrate. Is that what you would call it, Johnna? I think Johnna?
Johnna [00:00:36]:
I think you could. I mean, we still refer to it as a mixer, but it certainly is more concentrated than typically what you find on shelf.
Stephanie [00:00:44]:
And what it is is this delicious fruit forward mixer that you can mix with mocktails. You can have it in a cocktail. You can have it with sparkling wine. You can just have it with, you know, soda pop, really. If you wanted to have it with 7 Up, it would be equally delicious. What made you think that, like, this was a place in the market that there was a hole that you could fill with this product?
Johnna [00:01:12]:
So there was a couple things. I think the the first area was, well, we all we started the journey, when we set out to you know, wanting to do our own business, and we love the idea of cocktails. Me and my business partners, we love cocktails, and just kind of the faucet making great cocktail. And then we went to the shelf to see you know, curious what our mixers like these days. Yeah. And we were shocked to see, oh, oh my gosh.
Stephanie [00:01:40]:
There's bad.
Johnna [00:01:41]:
Bad. Really bad. Bad ingredients, bad branding, bad flavors, same old flavors. And so we were just really excited. 1, I think just let's clean up the ingredient deck. Like, we all know in every other beverage category, we've evolved. So let's 1, step 1. 2, let's bring exciting flavors, like what you would want to see at a craft, you know, at a great bar, at a you know, getting a craft cocktail.
Johnna [00:02:06]:
And then I think 3rd, this was I was pregnant at the time. The kind of sober, curious, any movement was just coming. So, like, let's make this versatile. Let's make this for everyone. So whether you're drinking or you're not, you can really make it your way and, you're not no one's having to feel left out, you know, if they're not drinking alcohol.
Stephanie [00:02:27]:
I think a lot of products too thought that they were gonna deliver on that message, but then kind of few did. Because if you weren't having them with alcohol, some of them didn't have the flavor punch. Others, if you were drinking them strictly as a mocktail, they were a little too much. Like, you guys really seem to hit the right balance. So go through your flavor profile because you've been pretty consistent too.
Johnna [00:02:54]:
Yeah. It's really about a balanced cocktail. So you're gonna have you know, you want the balance of the sweetness. So obviously, or tartness. Right? So the fruit, whether like the strawberry, pomegranate, you're gonna have some of that tartness. We wanna balance that then with a honey. So we used a honey in our simple syrup base, and that is really just gonna create a more balanced sweetness versus cane sugar can be really intense. And then the benefit to a lot of people do, you know, prefer honey as a sweetener these days over cane sugar and then acid.
Johnna [00:03:28]:
So, obviously, it's lemon or lime in all of our flavors, and that acidity is, not only part of a great cocktail or can be part of a

Lisa Steele is a fifth-generation chicken keeper who shares her profound knowledge of poultry tips, egg facts, recipes, and more from her farm in Maine. Along the way Lisa has expanded her brand from taking care and raising chickens to mastering ways to use their lovely eggs. Lisa is the author of the "Fresh Eggs Daily" Cookbook, Blogger at "Coop to Kitchen" and host of the show "Welcome To My Farm."
Lisa talked about when she perfected omelets and souffles and how satisfied she felt! Having never gotten to that level of mastery, I can only say I am jealous! She has provided her recipe (see below) so you, too, can make your best omelet and savory souffles and get a taste of her delightful book. She also sent me this link from her new recipe website for another delicious version of said perfect omelet.
Gruyere and Tarragon Omelet
https://www.cooptokitchen.com/2024/06/gruyere-and-tarragon-omelet.html
Spinach Goat Cheese Omelet
This half fold omelet is bursting with flavor and one of my favorites to whip up. It seems like a lot of spinach, but the heat from the omelet will wilt it down pretty quickly.
2 eggs, room temperature
Pinch of Kosher salt
Freshly ground black pepper
1 teaspoon extra-virgin olive oil
1 tablespoon butter
2 cups fresh baby spinach
1/2 cup crumbled goat cheese, plus more for garnish
Heat a 9- or 10-inch skillet with sloped sides over high heat while you whisk the eggs with a pinch of salt in a small bowl until frothy. 
Add the oil to the pan and tilt the pan to coat the bottom with the oil. Then add the butter, continuing to tilt and swirl the butter. Once the butter is melted and has stopped sizzling, pour in the eggs, and use a rubber spatula to gently move the eggs around in the pan, while continuing to tilt the pan with your other hand.
When the eggs are almost set, pile the cheese and spinach on one side of the pan, then tip the skillet and pull the egg away from the edge of the pan. Tilt the pan with the spinach and cheese closer to you and use a spatula to fold the opposite half of the egg over towards the middle, covering the filling. Slide your omelet out of the pan onto a plate.Season with additional salt and pepper, if desired, crumble some additional cheese on top and drizzle with additional oil.
Makes one omelet.
Savory Cheese Souffles
While the thought of making a souffle might be intimidating, they’re rarely found on restaurant menus, so you’re going to have to learn to make your own at some point! I find these individual souffles easier to make than a large one - and just look at it this way, what’s the worst that can happen? Your souffle will fall?
It will still taste divine. And once you’ve mastered the technique and made the perfect souffle, there’s such a sense of satisfaction. This is my standby recipe for a basic savory souffle with Parmesan cheese. It should come out light and fluffy and practically melt in your mouth if you’ve made it correctly. 
Butter and cornmeal for dusting ramekins
6 fresh eggs, room temperature
1 Cup milk
1/4 Cup heavy cream
Sprig of fresh thyme
2 Tablespoons butter
1/4 cup flour
3 Tablespoons sherry
1/4 Cup fresh grated Parmesan cheese
1/2 teaspoon sea salt
Fresh ground nutmeg
1/2 teaspoon cream of tartar
Preheat oven to 375 degrees with the rack in the bottom third. Butter six eight-ounce ramekins, brushing the butter in an upward motion and dust with cornmeal. Separate the six eggs so you have three of the yolks and the six whites separated in two bowls. Save the remaining three yolks for another recipe.
Bring the milk, cream and thyme sprig to a simmer in a small saucepan over medium-low heat, stirring occasionally until the milk foams and begins to bubble. Remove from the heat. Melt the butter in a skillet over medium heat, then sprinkle in the flour, whisking constantly for about a minute until the mixture thickens.
Slowly whisk in the warm milk mixture and continue to whisk for another minute or two, until the sauce is bubbling, smooth a

We chat with Emmy Award-winning talk show host, journalist Tamron Hall and her good friend, award-winning chef Lish Steiling about their new book, "A Confident Cook."
When Tamron Hall and Lish Steiling first met while working at the Today show, they never imagined their friendship would lead to kitchen adventures filled with laughs. In the book, “A Confident Cook” they share that same empowerment and excitement with those just beginning to cook. This book guides beginning cooks and seasoned home cooks through delicious recipes.
Pre-order the book, “A Confident Cook” now for the September 3rd release and enjoy the Baked French Toast recipe from the book.
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When I first saw Jeremy Intille on the Jason Show, I knew we had to connect. He reminds me of the rock and roll pastry chef you want to see and hear what he is going to do next. He is sassy, funny, talented, and oh so sweet. Watch his segment here:
Jeremy won the first competition of the season in Episode 1 of the Food Networks, “Next Baking Master Paris,” Continuing to do very well on the show – watch episodes every Monday at 8 ct on Food Network.
Stephanie’s Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.


Jeremy’s specialty is visually stunning (and to-die-for) desserts. He is witty and full of personality – Jeremy’s led quite a fascinating and inspiring life, as you can read about here in a piece the Star Tribune published by my friend Sharyn Jackson.
 Take a listen to the podcast and enjoy getting to know my new favorite reality TV food star.
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This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

I first discovered these fantastic chocolate bonbons from my friend Laurie at the Golden Fig. They are so beautiful and equally delicious. They are the creations of local chocolatier Denny Rain from Cocoa Flake Mn.
I was delighted to gift them to in our Mother's Day edition of “Taste Buds With Stephanie.” Listen to the podcast to learn more about this talented Minnesota Maker, and watch for her chocolate shop to open this Fall in Robbinsdale.
Stephanie’s Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.




This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

We had a blast catching up with Bentley Gillman and talking about his new foraging cocktail book, "Cocktails in Bloom," which is available for pre-order. You can find ingredients to forage when heading into the woods or even your backyard. Bentley combines his love of the wilderness with his passion for distilling at Tattersall and making beautiful spirits, cocktails, and mocktails.
He shared a recipe with me for “Vermouth” that I tried with “Ground Ivy” or “Creeping Charlie.”
* Gather 1 cup of “Creeping Charlie”
* Add 1/4 cup sugar and macerate
* Refrigerate overnight
* Add a bottle of any variety of white wine and refrigerate for two more days
* Taste for sweetness and strain
* Use the “Vermouth” mixture for a martini or
* Makeva Spritz with 1.5 oz “Vermouth” to 3-4 oz sparkling water
Another recipe he mentioned in the podcast is his “Dandelion and Spruce Tonic” Recipe from the book. Pre-order now and get a custom bandanna for your own foraging adventures!
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Ingredients:
* 1/2 cup Spruce Tips
* 5g dried (or 25g fresh) dandelion root
* 1 cup water
* 2 cups sugar
* 1 stalk chopped lemongrass
* 2 limes, zested and juiced
Instructions:
Simmer water, sugar, dandelion root, and lemongrass until sugar is dissolved. Remove from heat, stir in lime zest, and allow to cool. Strain into a jar, add lime juice, and stir.
For a cocktail: Mix 1 ounce of tonic syrup with 1 1/2 ounces of gin. Pour over ice and add 4 ounces of soda water. Garnish with spruce tips and a squeeze of lime.
For a Mocktail: Mix 1 ounce of syrup with 3 ounces of cold brew. Pour over ice and add 2 ounces of soda water. Garnish with an orange.
Stephanie’s Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.




This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe