Appetizers and Hors D'oeuvres Recipes

Spinach and Artichoke Dip

This dip is always a crowd pleaser and one of my favorite appetizers to serve!
2 (10 oz.) packages fresh spinach, well rinsed and stems trimmed
4 tablespoons unsalted butter
1 cup chopped yellow onions
1 tablespoon minced garlic
1 teaspoon salt
teaspoon ground black pepper
teaspoon cayenne
cup all-purpose flour
1 cup milk
1 cup heavy cream
2 teaspoons fresh lemon juice
1 cup -inch rindless Brie
1 cup grated Monterrey Jack cheese
1 (6 oz.) jar marinated artichoke hearts, drained and chopped
4 strips bacon fried crisp, drained and chopped
cup grated Parmesan
Assorted chips for dippiing (pita chips, tortilla chips, bagel chips)
Preheat the oven to 350 degrees F. Lightly grease a 9-inch round chafing dish and set
aside.
Bring a medium pot of water to a boil. Add the spinach in batches and cook until wilted, 2 to
3 minutes. Remove and refresh under cold running water. Squeeze to remove all excess
water and chop. Set aside. In a medium pot, melt the butter over medium-high heat. Add
the onions and cook, stirring constantly, to make a light roux, about 2 minutes. Add the milk
and cream in a steady stream, and cook, stirring constantly, until thick and creamy, 2 to 3
minutes. Add the cooked spinach and lemon juice, and stir to incorporate. Add the cubed
and grated cheeses, artichoke hearts, and bacon, and stir well. Remove from the heat and
pour into the prepared dish. Top with the Parmesan and bake until bubbly, about 10
minutes. Remove from the oven and serve hot with chips.

Mushrooms Stuffed with Ricotta, Prosciutto and Herbs

16 medium or 12 large shitakes or creminis mushrooms
8 oz. ricotta (1 cup)
3 tablespoons heavy cream
4 thin slices prosciutto, chopped (2 oz.)
3 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh thyme
2 tablespoons finely chopped fresh fennel
cup freshly grated Parmigiano-Reggiano (1 oz.)
teaspoon freshly ground black pepper
Salt, to taste
Additional sprigs of a fresh parsley, basil or thyme, for garnish
Rub the mushrooms with a damp cloth to remove any dirt. Remove the stems and chop
them. Set aside the mushroom caps for stuffing. Beat the ricotta with the cream in a
medium bowl. Add the prosciutto, parsley, basil, thyme, fennel, Parmigiano, and the
reserved mushroom stems. Stir to combine. Season with salt and pepper. Preheat the
oven to 375 F. Lightly oil a baking pan just large enough to hold the stuffed mushrooms in a
single layer. Mound a portion of the cheese stuffing on top of each mushroom cap,
smoothing the top and sides. The large tops will hold about a heaping tablespoon of the
mixture. Place the stuffed mushrooms in the baking pan. Bake for 7 the 10 minutes, or until
heated through and the mushrooms are just beginning to soften. Remove from the oven
and place on a serving platter. Garnish with sprigs of one or more of the fresh herbs. Serve
the mushrooms warm.

Assorted Cheeses, Apricot Compote, Walnuts and Herbed Honey

This is a very simple dish to put together and is perfect for grazing at gatherings!
Cheese:
1 or 2 small pieces each of
Gorgonzola (Lombardy)
Taleggio (Lombardy)
Raschera (Lombardy, Emilia-Romagna)
In their absence, try Spanish Garroxa, Cabrales, or Manchego, English Stilton or Humbolt
Fog goat cheese or Humbolt Blue. Yum!
Apricot Compote:

2 cups dried apricots

cup champagne vinegar
cup water
1 T. lemon juice
cup sugar
Cut the apricots in half. Combine the vinegar, water, sugar and lemon juice in a sauce pan
and bring to a boil. Add the apricots and simmer for about 10 minutes or until the liquid
begins to thicken and the apricots plump. Remove from the heat and allow to cool to room
temperature. If the liquid is still very runny, remove the apricots and reduce the liquid
further. The compote will, however, thicken when it is refrigerated.
Walnuts and Herbed Honey:
2 cups walnut halves
cup honey
1 T. dried lavender or 2 large sprigs tarragon or rosemary
cup water
1 T. olive oil
1 tsp. salt.
Preheat the oven to 350 F. Toast the walnuts for about 10 minutes. If you can smell them,
PULL THEM OUT! Nuts tend to go from toasted to burned very quickly. Remove them from
the pan immediately and toss them in a medium bowl with the salt. In a small sauce pan,
combine the honey, herb of your choice, oil and water. Bring to a boil. Lower the heat to a
simmer and cook for 5 minutes. Remove from the heat and while its still warm, pour it
through a strainer. Pour the honey over the toasted walnuts and toss to combine.
To serve:
Arrange the cheeses to your liking on a serving tray and accompany with the apricot
compote and walnuts.

Smoked Duck Diablos

This appetizer is fabulous and I will give you a tip on how to make the presentation very
creative!
3 duck breasts, skinless (can also use boneless chicken thighs)
4 dried figs, (mission figs are great)
1 small jicama (and 1 large one for presentation)
8 slices of smoked bacon (applewood)

4 jalapenos
4 oz. balsamic vinegar
Red chili glaze
16 wooden skewers
Salt and pepper
Quarter the figs from stem to nose. Marinate figs in the balsamic vinegar for 1 hour or
more. Salt and pepper the duck breast and smoke in a stovetop smoker over high heat for
10 minutes. Cool and slice the duck into inch slices. Quarter the jalapenos and remove
the seeds. Peel and cut the jicama into 16 French fry shapes. (Mandolin is helpful). Cut
bacon strips in half and cook until halfway done or medium rare. Place bacon strips flat on
a cookie sheet. Stack a fig slice, jicama slice, jalapeno slice, and duck slice at one end of
each piece of bacon. Roll and secure with a skewer. Repeat 15 times. Bake in the oven for
15-20 minutes at 350 F. Serve with Red Chili Glaze.
Red Chili Glaze
1 cup champagne vinegar
1 to 1 T. red chili flakes (if you like it hot 2 T.)
1 tablespoon garlic, minced
2 tablespoons onions, minced
2 cups light brown sugar, packed
cup tomato paste
cup soy sauce
1 tsp. salt
1 stick sweet butter, cut into 8 to 10 chunks
Simmer champagne vinegar, chili flakes, garlic and onion in a heavy saucepan until
reduced by half. Add brown sugar, tomato paste, soy sauce and salt and bring back to a
simmer for 3 minutes. Remove from heat and whisk in butter chunks.
To serve:
Take the additional large jicama and half it. On your presentation plate, ladle out some of
the chili sauce, place the halved jicama (cut side down) on the plate over the chili sauce,
then stick the wooden skewers (with the duck diablos) into the jicama so they spike out on
either side. This makes a very nice presentation!

Salsa-Baked Goat Cheese

cup pine nuts or coarsely chopped walnuts or pecans
3-oz. package cream cheese, softened

4-oz. log plain goat cheese

cup red salsa
cup green salsa
1 T. chopped fresh cilantro, for garnish
grape tomatoes, for garnish
Tortilla chips or pita crisps, for serving
Preheat oven to 350 degrees. Spread nuts on a baking sheet and toast in the oven until
lightly browned and very fragrant, 7 to 8 minutes. Transfer to medium bowl. Add the
cheeses to the bowl with the nuts. Scoop the cheese mixture into the center of a baking
dish, such as a decorative 9-inch pie plate, and form into a 5-inch disk. Spoon the red salsa
on one side, then the green salsa on the other side. You can also drizzle a little of both
salsas on top of the cheese. Bake until heated through, 10 to 15 minutes. Sprinkle with the
cilantro and scatter a few tomatoes around the sides for color. Serve as a dip or spread
with tortilla chips or pita crisps.

Shrimp Dip
This recipe is better if it sits a day in the refrigerator before serving for all the flavors to
come together.
1 small can shrimp
cup mayonnaise
1 8-oz. pkg. cream cheese (room temp.)
chopped celery
cup chopped (finely) onions

Shrimp Queso
This is a twist on regular queso that everyone will love!
1 can Cream of chicken soup
cup evaporated milk
7 oz. can diced green chiles
2 T. chopped jalapenos (optional)
4 oz. jar chopped pimento, drained
1 pkg. Ranch dip mix (Hidden Valley)
1 can Rotel tomatoes & peppers

1 lb. Velveeta, cut in cubes

2 T. minced fresh cilantro
4 T. unsalted butter
cup diced onion
1 lb. raw, shelled and deveined shrimp (big ones, not salad shrimp)
1 tsp. ground cumin
2 tsp chili powder
dried leaf oregano
Fresh cilantro, chopped, for garnish
Heat soup, milk, peppers, pimiento, dip mix, Rotel, Velveeta, and minced cilantro in
saucepan over low heat, stirring constantly until cheese melts and mixture is combined. In
a nonstick skillet, melt the butter over medium high heat. Add onion and shrimp and saut
until onion is tender and shrimp turns opaque. Sprinkle with cumin, chili powder, and
oregano. Stir into cheese mixture. Garnish with cilantro. Serve warm with chips.

Caribbean Baked Goat Cheese

Serves 6 to 8
12 oz. Goat cheese, softened
3 oz. Cream cheese, softened
1 Tbsp. Finely minced chives
1 Clove Garlic, minced
2 tsp. Cajun seasoning
1/2 cup Diced, roasted red peppers
1 medium Red, Yellow, or Orange Bell Pepper (halved and cleaned out)
Olive Oil
Pita chips, crostini, or crackers
Preheat oven to 350 degrees. In the bowl of a food processor, combine the goat cheese,
cream cheese, chives, garlic, and Cajun seasoning until smooth. Stir in the diced red bell
peppers. Spoon into halved peppers and place in a baking dish. Bake about 15 minutes
until hot and bubbly. Drizzle with olive oil and serve with chips or crackers.

Lacy Cheddar Crisps

2 Dozen

These cheddar crisp hors d'oeuvres are simple but exceptional, with just enough
substance to curb but not kill the appetite.
Because shredded cheddar cheese available in packages is less moist and oily than fresh
grated, it is preferable for this recipe.
1 1/2 cups (6 oz.) packaged shredded sharp cheddar cheese
Adjust oven racks to low and middle positions and heat over to 425 degrees. Line two
baking sheets with parchment paper. Spoon about 1 tablespoon cheese onto one sheet,
then spread into a round with your fingertips so that cheese is more or less in a single
layer. Repeat with remaining cheese, keeping cheese disks about 1 inch or so apart. (You
should get about 12 wafers on a large sheet.)
Bake until crisps stop bubbling, 9 to 10 minutes, switching sheets after 5 minutes if they
appear to be cooking unevenly. Transfer to wire rack to cool.

Beverages and Cocktails

White Wine Cooler
1 orange
1 (750 ml) bottle chilled white wine, such as Riesling
1 (15-oz.) can sliced peaches in heavy syrup
cup orange flavored liqueur (Cointreau)
cup orange juice
cup sugar
Slice orange (with rind on) and set aside. Add wine, peaches and their syrup, liqueur,
orange juice, and sugar to a large pitcher, and stir to combine. Add orange slices to pitcher.
Cover tightly and refrigerate for 1 hour. Pour into 6 wine glasses and serve immediately. If I
am having a party, I double this recipe, leave it in the pitcher and float the orange slices on
top.

Frozen Whiskey Sours

1 (6-ounce) can frozen orange juice concentrate, thawed and undiluted
1 (6-ounce) can frozen lemonade concentrate, thawed and undiluted
1 (6-ounce) can frozen limeade concentrate, thawed and undiluted
4 1/3 cups water
2 cups bourbon

1 (33.8-ounce) bottle club soda, chilled

Combine first 5 ingredients in a large freezer container; cover and freeze. Remove from
freezer 30 minutes before serving. Break into chunks; add club soda, and stir until slushy.
Before serving, I run a lime slice around the rim of the glass and dip the glass in sugar.

Fresh Peach Bellini

Note: Fresh Peaches are ideal for this recipe. Peaches that are not ripe will not yield the
same flavors. If peaches are not in season, I recommend frozen peaches. The
Champagne, Peach Schnapps, and Grenadine can be purchased at your local liquor store.
3 oz. Dry Champagne
1/2 Fresh Peach
1/2 oz. Peach Schnapps
1/2 oz. Grenadine
1/2 oz. Peach Nectar
1 Small Scoop Of Ice
Mix in blender until smooth.

Holiday Specialty Drink

This drink is wonderful for the holidays. You do not need to use an expensive champagne,
but make sure it is not a sweet champagne. Use a Brut or Extra Sec. Makes 12 drinks
2 bottles (750ml) Champagne, chilled
12 tablespoons Monin Almond syrup
12 Cinnamon sticks
Fill glass 2/3 full with Champagne
Pour 1 tablespooon almond syrup into each glass
Place cinnamon stick in glass and serve

Apple Cooler With Mint

This is a nice refreshing drink.
6 cups unfiltered apple cider
1 1/2 cups fresh mint leaves, washed and dried
1/3 cup sugar
1 cup peeled, cored and finely diced tart apple

2 tablespoons fresh lime juice

2 cups ice cubes
mint sprigs
Bring the apple cider to a boil in a medium saucepan. Cook until reduced by a third. Place
mint and sugar in a large pitcher and crush with the back of a spoon. Pour cider over the
mint and steep until cooled. Strain mixture through a fine sieve into a blender, pressing on
the mint leaves with a rubber spatula. Add the diced apples, lime juice and ice cubes and
blend until smooth. Sugar Rim: 1 cup mint leaves and 1/3 cup lime juice pureed in blender.
Spread it on a plate and dip chilled glass in it, then dip in course sugar. To serve, pour in
chilled glasses.

Breads Recipes
Texas Baguettes
If you thought you could never make bread at home, well you were wrong. This quick and
easy recipe is absolutely delicious. Don't be tempted to leave out the vinegar because it
sounds like a strange ingredient in bread. It works some real magic in there. You will need
a double trough French bread pan for baking.
1 T. active dry "instant rise" yeast
1 T. sugar
1 cups warm water (105-115 degrees) (Make sure the water is in this range)
3 cups bread flour
1 teaspoon apple cider vinegar
1 teaspoons salt
cup canola oil
Glaze:
4 T. unsalted butter
2 large garlic cloves, minced
1 tsp. salt
In a 2-cup liquid measuring cup, combine the yeast, sugar and warm water. Stir gently to
blend well. Set aside for about 3 minutes until yeast begins to bubble. In work bowl of food
processor fitted with the steel blade, combine the bread flour, vinegar and salt. Pulse on-off
3 or 4 times to blend ingredients. Add the yeast mixture, scraping out cup with rubber
spatula. Process to blend in the yeast, about 10 seconds. Stop and check the consistency

of the dough. It should be very wet and sticky with just a bit of body. If it is really runny, add
couple of tablespoons more bread flour, but no more! Process for 25 seconds to knead the
dough.
Pour the canola oil into a large ceramic or stainless steel bowl and swirl to coat the sides
with the oil. Grease your hands with some of the oil. Turn dough out into the bowl and use
your hands to scrape it off of the blade and to get any bits of dough stuck to the processor
bowl. Turn the dough over in the oil to coat all sides. Cover bowl tightly with plastic wrap
and set aside to rise in a draft-free spot for 45 minutes, or until doubled in bulk.
While the dough is rising, melt the butter for the glaze in a small saucepan. Add the minced
garlic and salt. Cover over medium heat for 1-3 minutes. Remove from heat and set aside.
When the dough has risen, preheat oven to 400 degrees and place oven rack in center
position. Line a double-trough French bread pan with parchment paper and spray the
parchment with non-stick vegetable spray; set aside. Grease your hands again with some
of the canola oil in the dough bowl, and then flatten the dough, punching out all of the air.
Pinch the dough mass in half. Lift each half of the dough and stretch it into a long piece
almost as long as the pan. Place one piece of dough in each half of the pan. Don't worry
about bumps or wrinkles (in the dough). They'll iron out as the dough rises.
Strain the garlic out of the butter and discard it. Brush both loaves liberally with the butter
using a pastry brush. Place the bread pan on a long cookie sheet with shallow sides and
cover the dough loosely with plastic wrap. Set aside to rise until dough has risen about a
half inch above the sides of the pan, about 30 to 40 minutes.
Place bread in preheated oven and bake for 20 minutes, or until golden brown and crisp on
top. Carefully turn the loaves over in the pan to brown the bottoms, then cook an additional
5-8 minutes. Place loaves on wire cooling rack and cool slightly before slicing.

Beer Bread
This bread is quick and easy and absolutely delicious!
Makes 1 loaf-serves 8
3 cups self rising flour
3 tablespoons sugar
1 tablespoon Herbs de Province
1 12 oz. beer (room temperature) I use Corona, but any kind will work
1 stick (4 oz.) butter, melted
Heat oven to 350 F. Spray a loaf pan with non-stick cooking spray. Set aside.
In bowl of electric mixer fitted with a paddle, place dry ingredients. Carefully add the beer
then mix on slow speed until combined. Using a rubber spatula, spoon batter into greased
loaf pan. Let sit covered with saran wrap in a warm place for 20 minutes.
Bake for 20 minutes then remove from oven and ladle half the melted butter over the top

careful not to spill butter over the edge of the pan.

Bake an additional 20 minutes or until stick inserted in center of loaf comes out clean.
Remove loaf from oven and carefully ladle remaining butter on top.

Homemade Flour Tortillas

These are very easy to make and taste so much better than store bought. I make 2
batches at once and freeze.
9 oz. (2 cups) unbleached all-purpose flour, more for kneading and rolling
1 teaspoon table salt
teaspoon baking powder
cup cold vegetable shortening or lard, cut into small pieces
In a medium bowl, stir the flour, salt, and baking powder. Add the shortening or lard and cut
it into the flour with a pastry blender or two table knives until the mixture resembles a
coarse meal. Stir in 2/3 cup warm water with a fork until a shaggy dough forms. Turn the
dough out onto a floured surface and knead until smooth and soft, 3 to 4 minutes,
reflouring the surface as necessary. After kneading, the dough shouldn't be very sticky.
Portion the dough into eight equal pieces (about 2 oz. each) and shape each piece into a
ball. Cover the dough balls loosely with plastic and let rest on the counter for at least 30
minutes and up to 2 hours.
When ready to cook the tortillas, heat a large (11-12 inch) dry cast-iron skillet or griddle
over medium heat until hot. Working with one ball of dough at a time (keep the remaining
dough covered) and using just enough flour to prevent sticking, roll the dough into a 9-10
inch round. The dough should be so thin that you can vaguely see the pattern of your
countertop through it, and it should be more or less circular, though an amoeba shape is
fine, too. Peel the dough off the counter and lay it in the skillet or on the griddle.
Cook until the tortilla bubbles and puffs and the bottom browns in spots, 45 to 60 seconds.
If any gigantic bubbles form, pierce them so the tortilla cooks evenly. Flip with a spatula
and cook until the second side gets brown in spots and any translucent, raw-looking areas
become opaque, another 45 to 60 second. (If the tortillas brown too quickly or start to burn
in spots, reduce the heat to medium low or low). Transfer the tortilla to a dishtowel and
cover with a dishtowel to keep warm. Repeat process for all the tortilla balls.

Homemade Pita Bread With Curried Tuna Salad

After you make your own Pita Bread, you will never go back to store bought!
Pita Bread
1 package active dry yeast
1 teaspoon sugar
1 1/2 cups warm water 105-115 degrees

1 teaspoon salt
3 1/2 cups bread flour, plus more for dusting
1 teaspoon olive oil
In the bowl of a heavy-duty electric mixer fitted with a dough hook, combine the yeast,
sugar, and warm water; stir to blend. Let the yeast stand until foamy, about 5 to 10
minutes.
Stir the salt into the flour. A little at a time, add the flour mixture mixing at the lowest speed
until all the flour has been incorporated and the dough gathers into a ball; this should take
about 4 minutes.
Turn the dough onto a lightly floured surface and knead until it's smooth and elastic.
Transfer the dough to a lightly oiled bowl, turn it over to coat, and cover with plastic wrap.
Allow to rise until double in size, about 1 1/2 hours.
Place a large pizza stone (see ad) on the lower oven rack; preheat the oven (and stone) to
500 degrees F.
Punch the dough down, divide it into 8 pieces, and gather each piece into a ball; keeping
all of them lightly floured and covered while you work. Allow the balls of dough to rest,
covered, for 15 minutes so they will be easier to roll out.
Using a rolling pin, roll each dough ball into a circle that is about 8 inches in diameter and
1/4 inch thick. Making sure the circle is totally smooth, with no creases or seams in the
dough, which can prevent the pitas from puffing up properly. Cover the disks as you roll
them out, but do not stack them up. Put 2 pita rounds at a time on the hot pizza stone and
bake for 3 to 4 minutes, or until the bread puffs up like a balloon and is pale golden. Watch
closely; they bake fast. Remove the bread from the oven and place on a rack to cool for 5
minutes; they will naturally deflate, leaving a pocket in the center. Wrap the pitas in a large
kitchen towel to keep them soft.
Curried Tuna Salad
2 - 6 oz. cans solid light tuna, packed in olive oil
1/4 cup sliced pickled jalapenos, drained and chopped.
1/2 cup mayonnaise
1 Tbsp. fresh lime juice
2 teaspoons best-quality curry powder
1/4 cup diced celery heart
1/4 cup diced red onion
1/2 cup dark raisins
1/2 cup coarsely chopped Granny Smith apples

1/4 cup chopped fresh basil leaves

Salt to Taste
Shredded Lettuce
Drain the tuna well and break into large chunks. Mixing gently, combine tuna with
jalapenos, mayonnaise, lime juice, curry powder, celery, onion, raisins, apple, basil and
salt. To assembly, stuff some shredded lettuce into pita halves along with some tuna salad.

Breakfast Entrees Recipes

Delicious French Toast Casserole
1 cup firmly packed brown sugar
8 teaspoons butter
2 tablespoons corn syrup
French Bread
5 eggs
1 cups 2% milk
1 teaspoon vanilla
teaspoon salt
Combine the sugar, butter, and corn syrup in a small saucepan. Bring to a boil, turn heat
down and simmer until syrupy. Pour the syrup over the bottom of a 13 X 9" pan. In a bowl,
beat the eggs, milk, vanilla, and salt. Slice the French bread into 1" slices and lay flat over
the syrup. Pour egg mixture over the bread. Cover the pan and refrigerate overnight.
Preheat the oven to 350 F. Bake the toast for 45-55 minutes. Serve hot. Sprinkle with
confectioners sugar if desired.

Sausage and Hashbrown Casserole

2 lbs. sausage cooked, drained
2 cups cheese (Monterrey Jack) (grated)
1 can cream chicken soup
8 oz. French onion dip
1 cup onion (finely) diced
cup bell pepper (finely) diced

Salt /Pepper
30 oz. shredded frozen hashbrowns, thawed and drained.
Mix soup, onion dip, onion, bell pepper and hashbrowns together in a large bowl.
In a 13X9" baking pan layer hashbrown mixture, then sausage, then cheese. Repeat layers
until all ingredients are used. Bake in 350 F. oven for 1 hour. Serve warm
Bobby Flay's newest cookbook "Mesa Grill" has some wonderful brunch recipes in
it. And if you are ever in Vegas, visit his Mesa Grill inside Caesar's Palace. The
flavors are explosive and the food is fabulous!

Strata with Tomatoes and Gruyere Cheese

A strata is a savory bread pudding. It is a very convenient brunch dish because you can
assembly it the night before. All you have to do in the morning is beat together the eggs
and milk, pour them in a baking dish, and put the dish in the oven.
pound stale rosemary country bread or French bread, cut in inch slices
1 garlic clove, cut in half
1 cup grated Gruyere cheese
2 large, ripe beefsteak tomatoes, sliced
6 eggs, slightly beaten
2 cups milk
teaspoon powdered mustard
to 1 tsp. kosher salt
Freshly ground pepper
Preheat the oven to 350 F. Oil a 12 X 10 baking dish or gratin dish. Rub the bread on one
or both sides with a cut clove of garlic and place it in the baking dish in one even layer.
Sprinkle half the cheese over the bread, and layer the sliced tomatoes on top. Top the
tomatoes with the remaining cheese. Beat together the eggs, milk, mustard, salt, and
pepper. Pour over the bread mixture. Bake 45 minutes to an hour, until the top is browned
and the mixture is slightly puffed.

Blueberry Blintzes
These take a little time, but are well worth it for a special occasion!
Crepe Batter:
1 cup milk
cup cold water

2 eggs
1 cup all-purpose flour
Pinch salt
1 T. sugar
3 T. unsalted butter, melted, plus more for sauting the crepes
Cheese Filling:
1 cups ricotta cheese
4 oz. cream cheese
3 T. confectioners sugar
1 lemon, zested and finely grated
1 egg
Blueberry Sauce:
2 T. butter
2 pints blueberries
cup sugar
1 tsp. cornstarch
1 lemon, juiced
Crepes:
Combine the milk, water, eggs, flour, salt and sugar in a blender. Blend on medium speed
until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in
3 tablespoons butter. Blend it again for a second just to incorporate. Refrigerate the batter
for 1 hour to let it rest. If you cook immediately, they have a tendency to be rubbery; when
you let the batter rest, the crepes have a softer bite.
Cheese Filling:
In the meantime, make the cheese filling. In a food processor, combine the ricotta cheese,
cream cheese, confectioners' sugar, lemon and egg. Blend in the blender until smooth.
Chill the filling to firm it up a bit so it doesn't squirt out of the blintzes. To make the
blueberry sauce, combine the butter, blueberries, sugar, cornstarch, and lemon juice in a
small pot over medium high heat until mixture begins to boil, turn the heat down to a low
boil and stir gently until the berries break down and release their natural juices. Continue
cooking until it is still a bit chunky. It will thicken up when it cools down slightly.
Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted
butter. Pour cup of batter into the pan and swirl it around so it covers the bottom. Cook

for 30 to 45 seconds, until the crepe batter sets. Lightly bang the edge of the pan and use a
teaspoon to loosen the crepe; then flip it and cook another 30 seconds. If flipping the crepe
intimidates you, you can use a rubber spatula to loosen and flip the crepe. The crepes
should be pliable, not crisp. Cover the crepes (to keep them from drying out) and continue
using all of the batter to make crepes.
Assembly:
Preheat the oven to 400 F. Put the cheese filling along the lower third of the crepe. Fold the
bottom edge away from you to just fold the 2 sides in to the center. Roll the crepe away
from you a couple of times so that the seam side is down. Make all the crepes and put in
an ovenproof skillet. Over medium heat, brush the crepes with melted butter. Pan-fry a few
minutes per side until crisp and golden. Transfer the pan to the oven and bake for 10
minutes so the egg in the filling cooks. Using a spatula, transfer the blintzes to serving
plates. Spoon the blueberry sauce on top, dust with confectioners' sugar and serve right
away. (I always serve with chopped bananas and remaining blueberry sauce.)

Banana Crunch Muffins

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup small-diced walnuts
1 cup granola
1 cup sweetened shredded coconut
Chopped dried banana chips, additional granola and coconut for topping
Preheat oven to 350 degrees F.
Line 24 muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda,
and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted
butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to

the flour and butter mixture. Scrape the bowl and blend well. Don't overmix.
Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter
into the paper liners, filling each almost to the top. Top each muffin with dried banana
chips, granola, and coconut. Bake for 25 to 30 minutes, or until the tops are lightly brown
and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

Chocolate and Orange Swirl Muffins

1 1/2 cups all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1/2 cup vegetable oil or melted butter
1/2 cup buttermilk
1/2 cup orange juice
1 teaspoon vanilla extract
1 teaspoon orange zest
1 tablespoons cocoa powder
1/2 cup buttersweet chocolate, chopped into chips
Preheat oven to 375 degrees F. Spray muffin tins with nonstick cooking spray and, if you
wish, line with cupcake liners. Spray the liners.
Sift together the all-purpose flour, sugar, baking powder, and salt. In a separate bowl, beat
together the egg, oil or melted butter, buttermilk, orange juice, vanilla, and orange zest.
Pour the wet mixture over the dry and mix together just until moistened. Divide the batter in
half. Sift the cocoa powder into one of the bowls and fold in with half of the chocolate chips.
Fold the remaining chocolate chips into the other bowl of batter. Drop spoonfuls of batter
into the prepared muffin tins, alternating the orange and chocolate batters. Fill the cups
two-thirds full.
Bake 12 minutes and turn the pan around. Bake another 5 to 8 minutes, or until a toothpick
into the center comes out clean. Remove from the oven and cool in the pans for 10
minutes before removing.
Use the best cocoa and chocolate you can find. I like Penzey's dark cocoa powder and
Valrhona bittersweet chocolate.

Desserts Recipes
After you try my fabulous dessert recipes, check out Martha's latest cookie recipe
book. She really does have some good ones in it!

Sweet Potato Pie Cookies With Pecan Praline And Coconut Divinity
Filling
I have to brag a little here - I won a first place prize for these gourmet cookies! They are
sure to be the talk of your next party! Enjoy!!!
1 cup plus 2 tablespoons butter, softened
3/4 cup firmly packed light brown sugar
1 cup granulated sugar
1/2 cup cooked mashed sweet potato
2 large eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk chocolate toffee bits (Heath)
1 cup chopped pecans
1 cup white chocolate morsels (Nestle)
Pecan Praline
Coconut Divinity Filling
Beat butter in a large mixing bowl at medium speed with an electric mixer until creamy;
gradually add sugars and next 3 ingredients. Combine flour, baking powder, and salt; add
to butter mixture, mixing. Stir in toffee bits, pecans, and white chocolate morsels. Drop by
rounded teaspoonfuls (I use a 1" portion scoop) onto parchment lined baking sheets,
making 84 cookies. Bake at 350 for 12 minutes or lightly browned. Cool in pan 2 minutes.
Remove cookies to a wire rack to cool completely. Prepare Pecan Praline. Spread about 1
teaspoon hot Pecan Praline onto the bottoms of 42 cooled cookies. Prepare Coconut
Divinity Filling. Spread about 2 teaspoon Coconut Divinity Filling over Pecan Praline. Top
with 42 more cookies.
Pecan Praline
I make a double batch of this because I never have enough for all the cookies.

1 cup firmly packed light brown sugar

2 tablespoons buttermilk powder
1/2 cup evaporated milk
1/4 cup butter
2 teaspoons vanilla extract
2/3 cup finely chopped pecans
Combine brown sugar and buttermilk powder in a small saucepan. Stir in milk, and add
butter. Bring to a boil over medium-low heat, stirring until butter melts. Using a pastry brush
dipped in hot water, wash down any sugar crystals on sides of pan. Cook, stirring
constantly, until a candy thermometer registers 234 (soft ball stage). Remove from heat.
Stir in vanilla and pecans. Immediately spoon onto cookies as directed.
Coconut Divinity Filling
1 1/2 ounces cream cheese, softened
1 (7-ounce) jar marshmallow cream
1 teaspoon vanilla extract
1 cup white chocolate morsels, melted and cooled slightly
1/2 cup frozen grated coconut, thawed
1/2 cup finely chopped pecans
Beat cream cheese in a small mixing bowl at medium speed with an electric mixer until
smooth. Stir in marshmallow cream and vanilla until blended. Stir in melted white
chocolate, coconut, and pecans. Let mixture stand 15 minutes or until thickened, stirring
occasionally. Fill cookies as directed.
These cookies freeze beautifully in a zip lock plastic bag.

Blonde Brownies
My mother use to make these for us while growing up. I loved them then and I still love
them now!
1 stick melted butter
2 well beaten eggs
2 cups dark brown sugar
1 cups sifted flour
2 teaspoons baking powder

1 pkg. (12 oz.) semi-sweet chocolate chips

1 teaspoon vanilla
1 cup chopped pecans
tsp. salt
Mix butter, eggs and sugar together. Mix together flour, baking powder, salt. Gradually add
to the liquid mixture. Add vanilla. Fold in chocolate and pecans. Bake in greased 9 X 13"
pan for 20 minutes at 350 F. Let cool and cut into squares.

Homemade Strawberry Shortcake Biscuits

This dessert is a great ending to a wonderful meal! The biscuits are like a scone, and are
best made right before serving.
3 pints ripe strawberries, lightly rinsed, patted dry, and hulled
cup sugar
2 cups heavy cream
2-3 T. confectioners' sugar
Shortcake Biscuits
Slice 1 pint of the strawberries (irregularity is preferred) and reserve in a medium-size bowl.
Place the berries from the second pint between the palms of your hands, and lightly crush
them by gently rubbing your palms together. The object is to break the berries and release
the juice but not to smash them. The result should be torn chunks. Combine the crushed
berries in the bowl with the sliced berries and stir in the cup sugar. Let stand for 1 hour.
Just before serving time, slice the remaining pint of berries into the berry mixture, reserving
6 small whole perfect berries for garnish. Whip the cream to soft peaks and gradually add
2-3 tablespoons of confectioners' sugar.
Biscuits:
2 cups self-rising flour
3 tablespoons sugar
1/8 teaspoon salt
cup (1 stick) unsalted butter, cold, cut into small pieces
-1 cup milk
2 tablespoons light cream
Preheat the oven to 400 F. Grease a baking sheet. Combine the flour, sugar and salt in a
bowl. Add the butter and rub it into the dry ingredients with your fingertips until it resembles
a coarse meal. Stir in the milk until a very soft dough is formed. Do no overwork. Drop the

dough (pile high) in six equal portions onto the prepared baking sheet. Lightly pat each
portion into a round (3 to 3 inches in diameter) and lightly brush the top of the rounds
with the cream. Bake in the center of the oven for 15 to 20 minutes, or until golden brown.
Cool on a wire rack.
To assemble:
Split the shortcakes by cutting off the top third of each biscuit. Place the bottoms on 6
dessert plates and top each with approximately 1/3 cup of the prepared berries and juice
and a spoonful of whipped cream. Cover with the top of the shortcake. Spoon over more
berries, juice, and cream, then garnish with a reserved whole strawberry and drizzle with
strawberry juice. Serve immediately.

Kahula Chocolate Cake

This is an all time favorite cake for my family. Very moist, but not too sweet!
1 Box yellow cake mix without pudding mix
cup sugar
1 pkg. (6 oz.) chocolate instant pudding mix
1 cup oil
4 eggs
cup vodka
cup kahula
cup water
Preheat oven to 325 F.
Combine all ingredients and mix on low speed 1 minute. Continue mixing on medium
speed 4 more minutes. Pour into greased and lightly floured bundt pan. Bake 1 hour.
Check to see if done. Let cool, but when it is still warm, invert cake onto a serving platter.
Icing:
cup powdered sugar
cup kahula
Mix together. With a toothpick poke small holes on top of cake. Pour icing on warm cake.
Cut cake and serve with a dollup of whipped cream if desired.

Peach Cobbler Supreme

A bowl of this wonderful peach cobbler will warm even the coldest winter night!
About 8 cups sliced fresh peaches (can use frozen)

2 cups sugar
2 to 4 tablespoons all-purpose flour
teaspoon ground nutmeg
1 teaspoon almond extract
1/3 cup melted butter
Pastry for double-crust 8-inch pie
Combine peaches, sugar, flour, nutmeg; set aside until syrup forms. Bring peaches to a
boil; reduce heat to low, and cook 10 minutes or until tender. Remove from heat, and blend
in almond extract and butter.
Roll out half of pastry to 1/8-inch thickness on a lightly floured board; cut to fit a 2-quart
shallow casserole. Spoon half of peaches into lightly buttered casserole, and top with cut
pastry. Bake at 475 F for 12 minutes or until golden brown. Spoon remaining peaches over
baked pastry.
Roll out remaining pastry, and cut into -inch strips; arrange in lattice design over the
peaches. Return to oven for 10 to 15 minutes or until lightly browned.

Pecan Pralines
My absolute favorite candy!
tsp. vanilla
1 cup sugar
1 cup packed brown sugar
cup Pet evaporated milk
tsp. salt
2 T. butter
2 cup pecans
Combine sugars, cream and salt in a large sauce pan, cook over medium heat, stirring
constantly to 228 degrees on a candy thermometer (or until a small amount of mixture
spins a thread about 2 inches long when dropped from a spoon). Stir in butter, pecans and
vanilla. Continue cooking, stirring constantly to 236 degrees (or until a small amount of
mixture dropped into very cold water forms a soft ball that flattens when removed from
water). Remove from heat, cool for 5 minutes. Beat mixture with a wooden spoon until
slightly thickened and candy just coats nuts but does not lose its gloss. Drop by large
spoonful onto silpat(see ad) and let cool.

Milk Chocolate Mousse Cake With Raspberry Sauce

This cake is very rich and makes a wonderful presentation! I serve it with a raspberry
sauce, fresh raspberries, and whipped cream to really dress it up.
cup water
cup sugar
1 stick unsalted butter
18 ounces milk chocolate, cut into -inch pieces (use very good chocolate like Valhrona)
7 large eggs
2 tablespoons dark rum
1 tablespoon grated orange zest
One 8-inch diameter x 2-inch deep pan buttered and lined with parchment and a larger pan
to hold the 8-inch pan
Set a rack in the middle level of the oven and preheat to 325 F. In a saucepan, bring the
sugar and water to a boil, then add the butter and cook until the butter melts. Off heat add
the chocolate, swirl the pan to make sure all the chocolate is submerged and let stand a
couple of minutes.
In a mixing bowl, whisk the eggs with the rum and orange zest. Whisk the chocolate
mixture smooth, then whisk into the egg mixture. Scrape into the prepared pan and place
the pan in the larger pan. Place pans in oven and add about an inch of warm water to the
bottom pan. Bake for about an hour, or until slightly firm in the center. Cool on a rack.
Invert to a platter and peel off paper. Make raspberry sauce (below) and put it into a
squeeze bottle. Zig zag a design across the bottom of a dessert plate, place a wedge of
cake and top with a dollup of whipped cream and fresh raspberries on top.
Raspberry Sauce:
1 pint (2 cups) fresh raspberries (can use frozen)
to 1/3 cup granulated sugar, or to taste
1 to 2 teaspoons fresh lemon juice
Put the berries, cup sugar, and 1 teaspoon lemon juice in a food processor or a blender
and puree until smooth. Taste the sauce and adjust with more sugar or lemon juice or both,
as needed. If the berries are seedy, pass the sauce through a sieve by pushing with the
back of a spoon. This sauce will keep, covered, for up to a week in the refrigerator. If you
wish to use the sauce in a squeeze bottle and it is too thick, just add a little water. If the
sauce is too runny, make a simple slurry with a little cornstarch and water, and add to the
sauce.

Crme Brulee
If you love Crme Brulee, this recipe is the best I have ever tasted!

 pint heavy whipping cream

pint half and half
4 egg yolks
1 cup of granulated sugar
Zest of one whole orange
ounce Grand Marnier
2 ounces of sugar to sprinkle on top
In a stainless steel pot, bring heavy cream and half and half just to a boil. In a bowl, mix
egg yolks and sugar until well combined. Pour a small amount of the scalded cream into
the egg-sugar mixture, whipping continuously. Add the rest of the cream, bit by bit (so as
not to cook the egg yolks). Finely zest the peel of the orange and add to the cream mixture
with the Grand Marnier. Fill 4 small, ovenproof ramekins with the mixture.
Bake in a water bath at 350 F. for about 50 minutes to 1 hour. Check to be sure center of
each custard is hot. Cool in water bath, then sprinkle with sugar and use a torch to
caramelize the sugar on top. (You can also place the custards under the broiler to
caramelize the sugar if you desire)

Souffled Lemon Custards

These wonderful custards have a pudding on the bottom and cake on top. To dress them
up, add a dollup of whipped cream, a strawberry half and a mint leaf on top.
2 ounces (1/4 cup) unsalted butter, melted and cooled slightly
1 cup granulated sugar
3 large eggs, separated, at room temperature
1 1/8 ounces (1/4 cup) unbleached all-purpose flour
teaspoon table salt
1 cup whole milk, at room temperature
1/3 cup fresh lemon juice at room temperature
1 tablespoon finely grated lemon zest
Softened butter for the ramekins
Sweetened whipped cream for serving
Position a rack in the center of the oven and heat the oven to 350 F. Butter eight 6-oz
ceramic oven-proof ramekins and arrange them in a baking dish or roasting pan.
In a large bowl, whisk the melted butter with 2/3 cup of the sugar and the egg yolks until

smooth and light, about 1 minute. Add the flour and salt and pour in just enough milk to
whisk the flour smoothly into the egg yolk mixture. Then whisk in the remaining milk and
the lemon juice until smooth. The mixture will be very fluid.
Put the egg whites in a large bowl. Beat with an electric mixer with the wire whisk
attachment on medium speed until the whites begin to foam, 30 to 60 seconds. Increase
the speed to high and beat just until the whites hold soft peaks when the beater is pulled
away, another 1 to 2 minutes. Reduce the mixer speed to medium. With the mixer running,
very slowly sprinkle in the remaining 1/3 cup sugar; this should take about a minute. Stop
the mixer and scrape the bowl.
Beat on high speed until the whites hold medium-firm peaks when the beater is pulled
away, about another 30 seconds. Scrape one-third of the egg whites onto the egg yolk
mixture, sprinkle the lemon zest on top, and whisk until combined. Gently incorporate the
remaining whites into the batter, using the whisk in a folding/stirring motion. The batter will
be thin.
Portion the mixture evenly among the ramekins; the cakes don't rise much, so you can fill
the ramekins to with 1/8 inch of the top. Pull out the oven rack and put the baking dish full
of ramekins on the rack. Pour warm water into the dish to reach halfway up the sides of the
ramekins. Bake until the tops of the cakes are light golden and slightly puffed, and when
touched with a finger, they should feel spongy and spring back a bit but hold a shallow
indentation, 25 to 30 minutes. Using tongs, carefully transfer the ramekins to a rack. Let
cool to room temperature and then refrigerate for at least 2 hours and up to 24 hours
before serving

Almond Cream Bars

These cream bars also won a first place prize for me a couple of years ago. I get a lot of
requests for these cookies around the holidays! They are very rich and each square is
creatively decorated.
Cookies:
cup (1 stick) unsalted butter
cup sugar
2 tablespoons cocoa
2 teaspoons vanilla extract
teaspoon salt
1 egg, slightly beaten
1 cups vanilla water crumbs
1 cup slivered almonds, toasted and chopped
cup flaked coconut
Creamy Frosting:

1/3 cup butter softened

3 tablespoons whipping cream
teaspoon almond extract
2 to 2 1/2 cups sifted powdered sugar
Garnish:
2 (1-oz) squares semisweet chocolate
1 T. butter or margarine
cup sliced almonds, toasted
Cookies: Combine butter, sugar, cocoa, vanilla extract, salt and egg in a heavy saucepan;
cook over low heat (make sure it is low or eggs will scramble), stirring constantly, until
butter melts and mixture begins to thicken. Remove from heat; stir in vanilla wafer crumbs,
chopped almonds and coconut. Press mixture firmly into an ungreased 9-inch square pan.
Cover and chill thoroughly.
Frosting: Cream butter by beating at high speed with an electric mixer. Add whipping
cream and almond extract; mix well. Gradually add powdered sugar, beating until frosting
is spreading consistency.
Assembly: Spread frosting over chilled cookie mixture; cover pan and return to refrigerator
to chill thoroughly. Melt chocolate and butter in a small, heavy saucepan over very low
heat, stirring frequently. Remove from heat and cool. Spoon melted chocolate mixture into
a zip-top plastic bag; seal bag and snip a tiny hole in one corner with scissors (or use a
pastry bag fitted with a No. 2 round tip). Cut chilled frosted cookie mixture into 16 bars.
Remove bars from pan. Pipe chocolate mixture in a decorative design (3 lines across one
corner). Gently place 2 sliced almonds upright in the frosting behind the chocolate lines.
Store in refrigerator, covered, but remove about an hour before serving.

Pumpkin Fudge
A wonderful fudge to serve in the fall!
3 cups sugar
cup melted butter
2/3 cup evaporated milk
cup canned pumpkin
2 tablespoons corn syrup
1 teaspoon pumpkin pie spice
1 (12-oz) package white chocolate morsels
1 (7-0z) jar marshmallow crme

1 cup chopped pecans, toasted

1 teaspoon vanilla extract
Stir together first 6 ingredients in a 3 -quart saucepan over medium-high heat, and cook,
stirring constantly, until mixture comes to a boil. Cook, stirring constantly until a candy
thermometer registers 234 F (soft-ball stage) or for about 12 minutes.
Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased
aluminum foil lined 9-inch square pan. Let stand 2 hours or until completely cool; cut fudge
into squares.

Creamy Chocolate Souffles

The key to a successful souffl is room temperature egg whites! This is a wonderful recipe
for individual ramekins dusted with powdered sugar and served with a warm chocolate
sauce.
8 oz. bittersweet chocolate, chopped fine (use a good chocolate like Valhrona)
cups boiling water
6 egg whites (room temp)
cup sugar
Softened butter and additional sugar for ramekins
Butter ramekins inside and around the top well. Swirl sugar inside and on top to coat.
Place the fine chopped chocolate in a medium bowl and pour the boiling water over the
top. With a hand whisk, blend until the chocolate is melted. Cover and cool to room
temperature. Whip the egg whites in a clean bowl with a wire whisk attachment and
gradually add the sugar. Whip to medium stiff peaks. Immediately fold the meringue into
the chocolate mixture. Spoon into each ramekin dish filling to the top and bake at 400 F.
Cook about 15 minutes (do not open oven door). The souffls should be well risen. Dust
with powdered sugar and serve with chocolate sauce.
Chocolate Sauce:
cup half and half
1 T. salted butter
lb. semisweet chocolate chips (1 1/3 cups)
teaspoon pure vanilla extract
1 oz. amaretto
Bring the half and half, booze, vanilla and butter to a light simmer. Pour over the chocolate
in a bowl, let sit for about 1 minute, then whisk until smooth. If necessary, place back on
gentle heat to warm, but never place over high heat. Serve warm.

Summer Pavlova
A pavlova is a baked meringue. It makes a wonderful, light summer dessert!
4 Egg whites (room temp.)
1 cup sugar
1 teaspoon vanilla
1 tablespoon cornstarch
3-4 cups whipped cream
4 cups sliced summer fruit, such as berries, peaches, and plums.
Raspberry Sauce , if desired
Preheat oven to 250 F. Using an electric mixer, beat egg whites and gradually add sugar
for 10 minutes or until thick and glossy. Mix vanilla and cornstarch together. Add to
meringue. Beat on high speed for 5 minutes. Line an oven tray with parchment paper.
Draw a circle on the baking paper. Spread the pavlova mixture in the circle, keeping the
shape as round and even as possible. Smooth top surface over. Place pavlova in oven and
bake for 1 hour. Turn oven off. Open oven door slightly and leave pavlova in oven until
cold. Carefully lift pavlova onto a serving place. Decorate with whipped cream, sliced fruit
and raspberry sauce, if desired.

Pina Colada Sorbet

Serves 6 to 8
1 quart Hagen Daz Tropical Sorbet or Pineapple
8 oz. Can crushed pineapple, drained
8 oz. Can Cream of Coconut (Coco Lopez)
1/4 cup White Rum
2 Tbsp. Fresh Lime Juice
Mint leaves, for garnish
Let the sorbet sit at room temperature until softened, about 45 minutes. If you're in a hurry,
give it a few brief zaps in the microwave. Pour into a bowl. Add the remaining ingredients
and whisk together. Freeze until set, generally a couple of hours, stirring a couple of times
and redistributing the pineapple pieces. (To speed it along, freeze it in a broad shallow
dish.) The sorbet is best the day it's made, but leftovers will keep up to a week. Top
individual portions with mint leaves just before serving.

Crunchy Vanilla Clusters

These buttery toasted crunch white candy clusters are very delicious and super easy!

1 - 3 oz. Package Ramen Noodles

3/4 cup Pecan Pieces
1/2 cup Sliced Almonds
2 Tbsp. Butter, melted
1 - 12 oz. Package White Chocolate Morsels (Nestle)
Gently crush ramen noodles before opening package. Open package and discard flavoring
packet. Saute crushed noodles, pecans, and almonds in butter in a large skillet over
medium heat until toasted. (Be careful not to crush noodles too finely while sauteing.) Pour
noodle mixture into a large bowl to cool.
Melt white chocolate morsels according to package directions. Pour melted chocolate over
cooled noodle mixture, tossing gently to coat. Drop candy mixture by rounded
tablespoonfuls onto wax paper; let stand until firm (about 45 minutes). Store clusters in an
airtight container at room temperature.
Note: It's important to melt white chocolate morsels according to package directions. If
heated too quickly or at too high temperature, the morsels will not melt properly.

Mint-To-Be Ice Cream

5 Oreo Cookies
cup Starlight peppermint candies
1 oz. semisweet chocolate
3 eggs
cups sugar
2 cups heavy cream
tablespoons peppermint extract
Red food coloring
Cut the cookies into quarters. Crush the mints into small pieces. Shave the chocolate with
a straight-edge knife or cleaver. Place the cookies, mints and chocolates in the freezer and
freeze until firm.
Whisk the eggs in a bowl for 1 minute or until light. Whisk in the sugar gradually until
smooth. Whisk in the cream, milk and peppermint extract. Stir in enough food coloring to
color the mixture pale pink.
Pour into the container of an ice cream freezer and freeze using the manufacturer's
directions. Remove the paddle from the container and stir in the frozen cookies, mints and
chocolate. Store in the freezer until very firm.

Main Entrees Recipes

Orange Roughy with Tomatoes
2-3 tomatoes, peeled, seeded, and chopped
2 shallots, minced
2 tablespoons minced parsley
1/2 teaspoon salt
pepper to taste
1 1/2 pounds orange roughy fillets
3/4 cup dry white vermouth
1/4 cup water (or clam juice)
2 tablespoons butter, melted
2 tablespoons flour
1/2 teaspoon sugar
3-4 tablespoons whipping cream
Mix tomatoes, shallots, parsley, salt, and pepper in the bottom of a large oven-safe skillet.
Place orange roughy fillets over the tomato mixture. Add vermouth and water (or clam
juice) and bring to a simmer on medium heat on the stove top. Cover skillet with lid or foil.
Place skillet in a preheated 375 degree oven for 13 to 15 minutes or until fish is opaque.
Remove fish to a serving dish and keep warm. Boil remaining juices on high heat until the
mixture has reduced to about one half. Mix butter and flour together and then stir into the
juices. Cook on medium-heat until thickened, stirring occasionally. Add sugar, whipping
cream, and any juice drained from the fish on the serving dish to the sauce mixture. Stir to
combine, then pour sauce over fish to serve.

Chicken Wings with Fiery Barbeque Sauce

For years my husband has wanted me to open a restaurant with this recipe alone! You
can't stop eating these wings, so make a lot and have lots of napkins handy!
Chicken wings or drumettes (I always fry two pans full at the same time)
Flour
Salt and pepper
Generously salt and pepper wings or drumettes. Lightly dust in flour and fry in vegetable oil
until nice and crispy

Fiery Barbeque Sauce

(I double this recipe when I make it, because we like lots of sauce)
cup water
cup plus 2 tablespoons catsup
cup vinegar
cup Worcestershire sauce
cup plus 2 tablespoons firmly packed brown sugar
4 tablespoons butter
2 teaspoons salt
2 teaspoons dry mustard
2 teaspoons chili powder
2 teaspoons ground paprika
1 teaspoon ground red pepper
Combine all ingredients in a saucepan; cook over medium heat until sugar dissolves,
stirring occasionally.
To serve: Get individual large round and deep bowls. Put about 4 or 5 wings at a time in
each one, and pour lots of sauce on top. Then with your fingers get down in the bowl, pick
up the wings with all that barbeque sauce and start PIGGING OUT! There is never any left
at my house!! Enjoy!!

Mexican Shrimp with Rice

This recipe is really easy. Watch and see!
6 large shrimp (16-20 size, peeled and deveined)
1 teaspoon butter
3 tablespoons pico de gallo
1 lime (juice only)
Heavy cream (approx. 3-4 oz.)
Salt and Pepper to taste
1 cups cooked rice
In a hot pan, saut the shrimp for one minute. Season with salt and pepper to taste. Add in
the pico and continue to cook. Squeeze in the lime juice, then add the cream. When the
cream reduces to a sauce consistency, taste for seasonings, serve over rice. Easy Huh?

Crab Cakes with Chardonnay Cream Sauce

The secret to the crisp coating in this recipe is the crushed potato chips.
1 cups Chardonnay or other dry white wine
1/3 cup chopped shallots
1 cup whipping cream
1 pounds crabmeat, drained (about 4 cups)
2 cups finely crushed potato chips
1 cups fresh breadcrumbs made from French bread
1 - 7.25-ounce jar roasted red peppers, drained, coarsely chopped
cup thinly sliced green onions
2 large eggs
2 tablespoons chopped fresh dill
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
1 tablespoon mayonnaise
cup (approx.) vegetable oil
Boil wine and shallots in heavy medium saucepan until mixture is reduced to cup, about
10 minutes. Add cream and boil until liquid is reduced to sauce consistency, about 10
minutes. Season to taste with salt and pepper.
Mix crabmeat, cup crushed potato chips, breadcrumbs and next 7 ingredients in large
bowl until well blended. Using cupful crab mixture for each cake, form mixture into
sixteen 2 -inch diameter cakes. (Can be prepared 6 hours ahead. Cover sauce and crab
cakes separately and refrigerate. Rewarm sauce over medium-low heat, stirring
occasionally, before serving). Place remaining potato chips in shallow dish. Press each
cake into chips, turning to coat evenly.
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches,
add crab cakes to skillet and cook until golden brown and heated through, adding more oil
as necessary, about 5 minutes per side. Transfer crab cakes to paper-towel-lined plate to
drain.
Place 2 crab cakes on each plate; spoon sauce around crab cakes and then serve
immediately.

Chile Rellenos Casserole

6 poblano peppers

2 cups milk
cup flour
2 eggs, beaten
2 cups Monterey Jack cheese
2 pounds ground beef (lean)
1 - 8oz. can tomato sauce
1 tsp. minced garlic
cup finely chopped onion
1 tsp. oregano
1 tsp. cumin
tsp. salt
Roast poblano peppers in an oven or on top of gas range (until blistery all over). Place in a
bowl, cover with plastic wrap, and set aside.
Brown meat and drain, add tomato sauce, minced garlic, chopped onion, oregano, cumin
and salt to the meat along with cup of water and simmer 30 minutes or until all liquids
evaporated, set aside and let cool.
Peel poblano peppers removing all burn skin, open and remove the seeds and slice into 2
inch long strips. (Taste one strip to see how hot the pepper is. Poblano peppers vary in
how hot they are. If they are real hot, use less peppers in the casserole.)
In a casserole dish, layer starting with peppers, then meat, then cheese. Make two or three
layers ending with the cheese. Whisk together eggs, milk, and flour in a bowl until real
smooth. Make sure there are no lumps. Pour evenly over entire casserole. Cover with a
layer of Reynolds plastic wrap and cover that with foil. Be sure the foil covers all the plastic.
Crimp under the edges. Cook in an oven at 350 F for about 40 to 50 minutes. Take the
casserole out of the oven and take off the foil and remove the plastic. Be very careful, there
will be a lot of steam. Return the casserole to the oven to brown on top. Approx. 5-10 min.

Stuffed Chicken Breast with Prosciutto and Fontina Cheese

This is a delicious recipe! When you slice the chicken breast, you have a nice presentation.
Brown and golden on the outside, with color from the prosciutto, and all the wonderful
cheese oozing out on the inside.
4 large boneless, skinless chicken breast half (8 to 9 oz.)
cup unbleached all-purpose flour
2 large eggs
1 cups Panko breadcrumbs

Kosher salt and freshly ground black pepper

2/3 cup olive oil
4 thin slices prosciutto (2 to 3 oz.)
1 cup lightly packed grated Fontina (3 oz.)
2 T. Dijon mustard
4 tsp.dried sage leaves
Make a pocket on the thicker side of each breast: Using a sharp boning or utility knife, cut
into the breast about inch from one end. Create a pocket, slicing all the way down
sideways to within about inch of the other side.
Stuff each breast with 1 slice of prosciutto and grated Fontina cheese, distributing it evenly
throughout the pocket and to the ends. Press on the top of each breast to close the pocket.
Using breading pans, fill the first with the flour. In the second, whisk the eggs and Dijon
mustard. In the third, toss the breadcrumbs with the sage and a tsp. salt and tsp.
pepper. Dredge the breast well in the flour, shaking off any excess. Dip it into the egg
mixture, turning to coat evenly, and then dredge it in the breadcrumbs, pressing to make
the crumbs adhere evenly. Gently shake off any excess. Place on a sheet pan and
refrigerate at least 30 minutes and up to 3 hours.
Before cooking, heat the oven to 350 F. Heat the olive oil in a heavy nonstick skillet over
medium-heat. When the oil is very hot, carefully add the chicken breast and cook until
golden brown, about 3 minutes per side. Transfer the breast to a baking sheet. Bake until
the chicken and filling reach 165 F., about 15 minutes. Slice the chicken on the diagonal
and serve immediately.

Southwestern Beef Stew

When it is cold outside, there is nothing better than a big bowl of homemade beef stew!
3 pounds boneless beef chuck (top blade, chuck eye, or arm pot roast)
Kosher salt and freshly ground black pepper
3 tablespoons olive or vegetable oil; more if needed
3 cups diced yellow onions (about 2 medium)
3 large cloves garlic, minced (about 1 tablespoon)
cup chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
3 tablespoons all-purpose flour

1 cup (full-bodied) red wine

2 cups water
4 cups prepared vegetables (carrots, green beans, red potatoes, squash, or different
veggies, depending on what you like).
3 tablespoons coarsely chopped fresh flat-leaf parsley
Adjust a rack to the lower middle of the oven and heat the oven to 450 F. Pat the beef dry
with paper towels, trim away any thick pieces of fat, and cut into 1-inch cubes. Season
generously with salt and pepper. Heat 2 tablespoons of the oil over medium-high heavybased Dutch oven about 9-11 inches in diameter. As soon as you see smoke rise from the
pan, add a quarter of the beef cubes (don't crowd pan). Sear the beef until two sides form a
dark-brown crust 8 to 10 min. total. Transfer the beef to bowl and continue searing the
remaining beef. Set all the seared beef aside.
Reduce the heat to medium and add the onions and garlic to the pot. If the pan looks dry,
add 1 tablespoon oil. Cook, stirring frequently, until softened, about 5 minutes. Add the chili
powder, cumin, and oregano and continue cooking, stirring until fragrant. Season with salt
and pepper. Stir in the flour and then the red wine and water.
Return the beef and any accumulated juices to the pot. Lay a large sheet of heavy-duty foil
over the pot and, using a potholder or a thick towel, press it down in the center so that it
almost touches the stew and is pressed against the side of the pot. Crimp the foil around
the rim for a tight seal. Cover snugly with the lid. Turn the burner to medium high until you
hear juices bubble. Put the pot in the oven and cook for 1 hour and 15 minutes. Meanwhile,
cook the vegetables. I usually steam my veggies, but you can also saut them if you like.
Remove the pot from the oven, carefully remove the foil, and stir in the cooked vegetables.
Cover again with the foil and lid. Let stand about 15 minutes so the meat rests and the
vegetables marry with the stew. If the stewing juices are too thick, just add cup water at
a time as needed. Season with salt and pepper to taste. Gently reheat, if necessary, and
garnish with parsley.

Turkey Meat Loaf Sandwiches with Red Onion Ketchup

I serve this sandwich open faced on Texas Toast. Yum!!
1 tablespoon olive oil
1 tablespoon butter
1 cups minced onion
1 tablespoon minced garlic
1 teaspoon dried thyme
1 teaspoon dried oregano
teaspoon ground allspice

 cup heavy cream

1 pounds ground turkey
1 cup plain fine bread crumbs (homemade)
2 eggs, lightly beaten
cup minced fresh Italian flat leaf parsley
3 tablespoons tomato ketchup
1 tablespoons kosher salt
1 tsp. freshly ground pepper
Heat the olive oil and butter in a heavy-bottomed saut pan or skillet set over medium heat.
When the butter is melted, add the onions and garlic and saut for 3 or 4 minutes while
stirring, or until translucent. Add the thyme, oregano, all-spice, and heavy cream, and bring
to a simmer. Continue to simmer, stirring frequently, until the liquid is reduced by one-third
and has the consistency of oatmeal. Transfer to a mixing bowl and let cool. When cool, add
the turkey, bread crumbs, eggs, parsley, ketchup, salt and pepper, and mix well. Transfer
the mixture to a 1 qt. greased loaf pan (measuring 8 " X 4 " X 2 ").
Preheat the oven to 350 F. Bake the meatloaf in the oven for about 1 hour or until the
internal temperature reaches 165 F. Remove the meatloaf from the oven and let cool.
When cool enough to handle run a paring knife around the inside of the loaf pan and invert
the meatloaf onto a clean platter to unmold. Cover in plastic wrap and keep refrigerated
until ready to use.

Red Onion Ketchup

3 cups thinly sliced red onions (3 or 4 red onions)
2 tablespoons balsamic vinegar
1 teaspoons honey
Pinch of kosher salt and freshly ground black pepper, or to taste
1 cup store-bought tomato ketchup
Place the onions in a heavy-bottomed saucepan and add the vinegar, honey, salt and
pepper. Bring to a simmer over medium heat and continue to simmer for about 15 minutes,
stirring frequently, until the liquid has evaporated. Remove the pan from the heat and let
cool. Transfer the cooled onion mixture to the bowl of a food processor and puree until
smooth. Add the ketchup and pulse several times until thoroughly incorporated. Adjust the
seasonings, transfer to an airtight container, and store in the refrigerator.
To assemble the sandwich: Reheat the oven to 350 F. Cut four large slices of the
meatloaf and place them on an ungreased baking sheet. Top each slice with 2 tablespoons
of the red onion ketchup and one slice of mozzarella cheese. Transfer to the oven and
bake for about 4 minutes or until the meatloaf is warmed through and the cheese is melted.

Place the toasted Texas toast (or any thick-sliced bread) in the center of a warm serving
plate, top with the meatloaf, and serve open-faced.

$50,000 Burger
Camilla Saulsbury won $50,000 for this award winning burger. These burgers are
expensive to make, but without a doubt, the best gourmet burger I have ever tasted!
Serves 6
2 pounds ground chuck
3/4 cup packed fresh basil leaves, chopped
3/4 cup drained and chopped sun-dried tomatoes (packed in oil)
1/2 cup grated onion
3 garlic cloves, minced or pressed
1 3/4 teaspoons salt, divided
3 medium-size lemons, preferably Meyer variety
4 medium-size fennel bulbs, tops removed, sliced into rings
6 tablespoons extra-virgin olive oil, divided
12 tablespoons thick-cut black peppered bacon
1/2 cup chopped walnuts
4 teaspoons balsamic vinegar
Salt
6 fresh figs, stemmed and sliced lengthwise
3 cups baby arugula, roughly torn
2 to 3 tablespoons vegetable oil, for the grill
3/4 pound aged Teleme cheese (semi-soft cheese), sliced thinly (camembert or brie may
be substitued)
6 good-quality hamburger buns, split
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to mediumhigh.
Combine beef, basil, sun-dried tomatoes, onion, garlic and 1 1/2 teaspoons of the salt in a
large bowl, handling as little as possible. Shape into 6 patties to fit the bun size. Loosely
cover with plastic wrap and set aside.
Grate 2 teaspoons zest from the lemons. Juice the lemons to yield 2 tablespoons juice. Put

the fennel rings in a medium-sized bowl and toss with the lemon juice, 2 tablespoons of the
olive oil and remaining 1/4 teaspoon salt; transfer to a grill basket and grill, shaking the
basket occasionally, until soft, 10 to 12 minutes. Transfer the fennel to a sheet of foil,
sprinkle with the lemon zest, and wrap to keep warm.
Heat a large, heavy nonstick skillet on the grill. Add the bacon and cook until crisp.
Transfer to paper towels to drain. Wrap in foil to keep warm.
Drain the bacon fat from the skillet, wipe out the skillet with paper towels and set the skillet
back on the grill. Add the walnuts to the skillet and toast until golden and fragrant; set
aside.
Whisk the vinegar with the remaining 4 tablespoons oil in a small bowl and season with salt
to taste. Combine the figs, arugula and toasted walnuts in a medium bowl. Toss with just
enough dressing to coat.
When the grill is ready, brush the grill rack with vegetable oil.
Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to
7 minutes on each side for medium. Place the cheese slices on the patties during the last 3
minutes of grilling.
Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last
2 minutes of grilling.
To assemble the burgers, place equal portions of the warm grilled fennel on each bun
bottom, followed by a cheese-topped patty, 2 bacon slices and an equal portion of the figarugula topping. Add the bun tops and serve.

Steak Sandwich (Italian Style)

I love the roasted pepper mayonnaise with this sandwich!
Steak:
cup olive oil
2 T. fresh minced parsley
1 T. fresh minced thyme
1 T. fresh minced rosemary
t. red pepper flakes
1 sirloin steak (1-1 lb.)
4 ciabatta rolls
2 cups watercress or fresh baby spinach
Preheat grill or grill pan to medium-high. Combine oil, herbs, and pepper flakes for the
steak; set aside. Grill steak on both sides to desired doneness (about 7 minutes per side
for medium-rare). Remove steak from the grill; let rest 5 minutes before thinly slicing

against the grain. Toss steak strips with oil-herb mixture and season with salt. Brush the
cut sides of the rolls with oil and grill until toasted while steak rests.
Mayonnaise:
1 cup mayonnaise
cup jarred roasted red bell peppers
cup creamy Gorgonzola cheese
cup shallots, chopped
cup fresh parsley leaves
Salt and pepper to taste
Puree mayonnaise, peppers, Gorgonzola, and shallots in a food processor until smooth.
Add parsley and pulse until chopped. Season with salt and pepper; cover and chill.
To assemble: Divide watercress evenly onto bottom halves of rolls; top with slices of the
steak. Spoon mayonnaise over steak, then top sandwiches with remaining rolls. Cut
sandwiches in half, then serve.

Meatball Subs
1 medium-size sweet red peppers, finely chopped
1 large green pepper, finely chopped
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon vegetable oil
1 (28-oz) can tomato puree
1 pounds ground beef
cup Italian-seasoned breadcrumbs
2 tablespoons chopped fresh parsley
2 teaspoons dried whole oregano
2 teaspoons dried whole thyme
1 tsp. salt (or to taste)
1/2 teaspoon coarsely ground pepper (or to taste)
6 (6-inch) submarine rolls, split lengthwise and toasted
Grated Parmesan cheese

2 cups (8 oz.) shredded mozzarella cheese

Fresh oregano sprigs
Saute chopped pepper, onion and garlic in oil in a Dutch oven until tender. Add tomato
puree; cover and simmer 30 minutes or until thickened. Combine ground beef and next 6
ingredients in a large bowl, stirring well. Shape mixture into 24 (1 -inch) meatballs. Broil
meatballs on a rack in a broiler pan 5 minutes or until browned, turning once.
Add meatballs to tomato sauce, and simmer, uncovered, 2 to 3 minutes. Using a slotted
spoon, place 4 meatballs on bottom half of each roll on a baking sheet. Spoon sauce over
each sandwich. Sprinkle each with Parmesan cheese and 1/3 cup mozzarella cheese.
Broil sandwiches 6 inches from heat until cheese melts. Cover each sandwich with top half
of roll. Serve with remaining tomato sauce. Garnish with oregano, if desired.

Salads Recipes
Grilled Romaine, Endive, and Tomato Salad with Lemon-Basil Vinaigrette
and Blue Cheese
Vinaigrette:
4 teaspoons fresh lemon juice
2 tablespoons chopped fresh basil
1/2 cup sherry vinegar
1 1/2 cups extra-virgin olive oil
1 teaspoon Dijon mustard
1 tablespoon honey
1 tablespoon brown sugar
1 teaspoon salt
1/4 teaspoon black pepper
Combine all ingredients in a blender or a food processor and blend well. Refrigerate for at
least 5 hours.
Salad:
4 large ripe tomatoes
4 heads Belgian endive
2 large heads romaine lettuce

1 small red onion, sliced thin

1/2 cup Point Reyes or other blue cheese, crumbled
salt and pepper to taste
Heat grill to about 450 degrees and oil grate. Slice tops and bottoms off tomatoes,
exposing seeds. Cut endive heads in half lengthwise; do not detach base. Remove thick
outer leaves of romaine, trim tops a bit to neaten, then slice in half lengthwise, do not
detach base. Season all with salt and pepper, then coat lightly with some of the vinaigrette.
Grill tomatoes first, about 3 minutes on each side. Then grill endive about 1 1/2 minutes on
each side; don't let burn. Grill romaine about 1 minute, cut side only. To serve, place 1
romaine half off center on each plate, place 2 tomato halves next to it. Lay 2 endive halves
crosswise on top. Garnish with red onion and blue cheese; then drizzle with vinaigrette.
Serves 4

Lamb and Bulgur Salpicon

In traditional Mexican cooking salpicon is a salad whose main ingredient is shredded meat,
beef in the north and pork in the south. This salad makes a delicious luncheon or picnic
dish.
The Salad:
pound very lean lamb, cut into inch pieces
1 cup bulgur (cracked arab-style wheat)
1 cups water
1 cup minced, fresh parsley
cup minced, fresh mint leaves
1 cups tomato, seeded and finely chopped
2 green onions, minced
cup minced cilantro
1 cup pine nuts
1 cups panela cheese, grated
2 medium avocados, skinned and chopped
1 small head lettuce for garnish
The Dressing:
cup plus 3 tablespoons lime juice
1 tablespoons liquid from a can of chipotle chiles en adobo

 teaspoon salt
4 cloves garlic, minced
cup plus 3 tablespoons olive oil
Place the lamb in a pot, cover with water, bring to a boil, then simmer, partially covered,
until tender, about 1 hours. Drain and cool the meat then shred it, either by hand or
using the dough blade in a food processor, and reserve.
Bring the 1 cups water to a boil in a medium sized pot, add the bulgur, cover and simmer
for 3 minutes. Turn off the heat and allow the bulgur to steam, covered, for hour.
Remove the top from the pot and allow the bulgur to cool, then refrigerate until chilled,
about 1 hour.
To make the dressing, whisk all the dressing ingredients together.
Place the lamb and cooked bulgur in a large salad bowl, and add the remaining salad
ingredients, except the lettuce, and toss to mix well. Add the dressing and refrigerate until
ready to serve, but not longer than 2 hours. To serve, mound the salpicon onto plates with
a bed of lettuce on them.

Confetti Pasta Salad

Serves 4 to 6
This salad tastes great the minute it's made but will become more strong flavored if allowed
to chill a few hours before serving. When making ahead, add the cheese just before
serving.
8 oz. Uncooked small shell pasta
1 pint Grape tomatoes, halved
2 cups Coarsely chopped fresh spinach
1 Yellow bell pepper, chopped
1/4 cup Finely chopped red onion
3 Tbls. Chopped fresh dill
1 - 4 oz. Package crumbled feta cheese
Fresh Lemon Vinaigrette
Cook pasta according to package directions; drain. Toss pasta with tomatoes and
remaining ingredients. Serve immediately, or cover and chill up to 8 hours.
Fresh Lemon Vinaigrette: Whisk together 1/4 cup fresh lemon juice; 1/4 cup extra virgin
olive oil; 2 Tbls. Red wine vinegar, 2 garlic cloves, finely minced; 1 teaspoon salt; and 1/2
teaspoon pepper. Add more salt if needed next day.

Best In The West Broccoli Salad

Serves 8
2 Heads Fresh broccoli, cut into small florets (Reserve stems for another use)
1 Pint Cherry or grape tomatoes, halved
8 oz. Fresh mushrooms, sliced
8 oz. Bacon, fried crisp, drained, and crumbled
1 Small Red onion, thinly sliced or diced
1 Large Avocado, diced
1 12 oz. Bottle Marie's Ranch Dressing
Combine all the salad ingredients in a large bowl except for the avocado and ranch
dressing. Immediately before serving, add enough dressing to coat the vegetables and
adjust seasonings. Add diced avocado and toss a final time! Note: Because of the
avocado, this salad will not keep overnight.

Gorgonzola Custards with Peppery Greens, Toasted Nuts, and Sliced

Pears
Serves 8
This is a voluptuous gourmet starter course! The custards are creamy and mildly salty, a
perfect match for the salad of peppery greens accented with toasted nuts and slivers of a
ripe pear
Custards:
Unsalted butter for molds, plus 2 Tablespoons
2 Tablespoons all-purpose flour
1 1/2 cups half-and-half, heated
2 whole eggs plus 2 egg yolks, lightly beaten
1/2 pound Gorgonzola cheese, crumbled
Salt
Vinaigrette:
7 Tablespoons walnut oil
2 Tablespoons mild extra virgin olive oil
2 Tablespoons balsamic vinegar

1 Tablespoon sherry vinegar

Salt and freshly ground black pepper
1/2 cup walnuts toasted and coarsely chopped
2 bunches watercress, tough stems removed, or 3 cups arugula 2 flavorful pears such as
Anjou or Comice, unpeeled, halved, cored and thinly sliced
Preheat the oven to 350 F. Liberally butter eight 3/4 cup custard cups or ramekins and
place in a baking pan.
In a saucepan, melt the 2 Tablespoons butter over medium heat. When the foam subsides,
add the flour, stir well, and cook stirring, for a minute or so to cook away the raw taste of
the flour. Slowly add the half-and-half while whisking constantly, and then cook, continuing
to whisk, until thickened enough to coat the back of a spoon, 3-5 minutes. Remove from
the heat and gradually whisk in the whole eggs and egg yolks (temper). Then whisk in the
cheese until the mixture is smooth. Taste and add salt, if needed (the cheese will add salt).
If you like, transfer the mixture to a small pitcher for easy pouring.
Pour the custard into the prepared custard cups. Carefully pour hot water into the baking
pan to reach halfway up the sides of the molds. Cover the pan with aluminum foil. Bake the
custards until a knife inserted into the center of a custard emerges clean, 25-30 minutes.
Meanwhile, make the vinaigrette: In a small bowl, whisk together all the oils and vinegars
and then whisk in salt and pepper to taste. You will have about 3/4 cup. Ready the
remaining salad ingredients at the same time.
When the custards are ready, carefully remove the cups from the water bath and let rest for
5 minutes.
While the custards are resting, in a small bowl, toss the nuts with about 2 Tablespoons of
the vinaigrette. Set aside.
Working with 1 custard at a time, run a knife blade around the inside of each mold to
loosen the custard, then invert the custard onto one side of each salad plate. When all the
custards are unmolded, in a bowl, toss the watercress with all but about 1/4 cup of the
remaining vinaigrette and divide on the other side of each plate. Place the pears (fan like)
over the watercress, again dividing evenly, and drizzle with the remaining vinaigrette.
Sprinkle with the nuts. Serve immediately.
(Although this recipe will fill 6 standard custard cups, because the cheese custard is very
rich, I suggest you fill 8 custard cups two-thirds full).

Stacked Tomato Salad with Kalamata Olive Pesto and Basil Balsamic
Dressing
3 lbs. ripe tomatoes, (beefsteak, yellow, and/or heirloom), sliced into 1/2-inch thick rounds
1 lb. fresh mozzarella cheese, thinly sliced
Kalamata Olive Pesto, recipe follows

Sweet Basil Dressing, recipe follows

Baby green of choice, for layering and for garnish
Kalamata Olive Pesto:
1 tsp. garlic (fresh) chopped
1 cup packed fresh basil leaves, washed well and spun dry
1/2 cup pine nuts, roasted
1/4 cup olive oil
1 cup pitted Kalamata olives, or other brine packed olive
1/4 tsp. crushed red pepper, optional
Put oil in processor first then layer garlic, basil, olives, nuts, and sprinkle with crushed red
pepper. Process into very small bits and well blended. May need additional salt depending
on olives used.
Basil Balsamic Dressing:
1/4 cup Balsamic vinegar
1 Tbsp. Dijon mustard
2 Tbsp. honey
3/4 cup olive oil
12 leaves basil, cut into chiffonade
Salt and freshly ground black pepper
Whisk together vinegar, dijon mustard, and honey in a medium bowl. Slowly whisk in the
olive oil until emulsified. Season with salt and pepper to taste, and stir in the basil.
Assembly:
Place a tomato slice on a plate and spread with some of the pesto. Then place a slice of
the mozzarella on top, add a few green leaves, and finish with another tomato slice. You
can add another layer to make as high as you desire. Top with another small spoonful of
the pesto and then drizzle the Basil Balsamic Dressing over the tomato and around the
plate. Garnish with a sprig of fresh basil and repeat to make 4 to 6 plates.

Side Dishes Recipes

Roasted Onions in their Skins

The easiest recipe ever! But OH! So delicious!

4 medium yellow onions, unpeeled, halved
2 tablespoons olive oil
Salt and freshly ground black pepper
Adjust oven rack to lowest position and heat oven to 425 degrees. Toss onions with oil and
a generous sprinkling of salt and pepper. Place cut side down on a rimmed baking sheet.
Roast until onions are tender and cut surfaces are a rich golden brown, 30 to 35 minutes.
Adjust seasonings, adding salt and/or pepper if needed, and serve in their skins.

Grilled Asparagus
1 pound fresh asparagus, rinsed in cold water
3 T. olive oil
tsp. salt (sea salt if possible)
Pinch sugar
Zest (grated peel) of one lemon
With one hand at the root end of an asparagus stalk and the other hand of the way up
the shaft, bend gently. The asparagus will snap where the tough portion ends. Cover a jelly
roll pan with foil and spread asparagus out on top of the foil. Drizzle with oil then roll
asparagus to coat all sides. Slip under the broiler, about 3 inches away, and broil for 4
minutes only, or place on grill on perforated pan and grill over direct heat for 4 minutes.
Sprinkle with salt and a kiss of sugar and place on a serving platter or individual plates.
Sprinkle with lemon zest and serve immediately.

Red Onion Strings

Put these on top of a grilled steak. There is nothing better!
cup kosher salt
10 cups cold water
4 red onions, peeled
Mix salt and water in a container. Slice onions on a mandoline very thin or slice thinly by
hand. Onions need to sit in salt water at least two hours before use.
Seasoned Flour Mix
4 cups all purpose flour
1 1/2 T. paprika
1 T. coarse black pepper

2 1/2 T. kosher salt

Mix all ingredients together. Take onion strings out of the water and drain. Roll in the
seasoned flour mix and deep fry in batches at 350 F. in peanut oil.

Grilled Vegetable Platter

I often double the vinaigrette quantity so that I can more lavishly marinate and dress the
vegetables. This platter makes a beautiful presentation. Lots of color!
Vinaigrette
cup plus 1 tablespoon olive oil
3 tablespoons white wine vinegar
1 minced garlic clove
teaspoon Dijon mustard
Salt and freshly ground pepper
Veggies
1 whole large bell pepper, red, orange, or yellow
1 large red onion, sliced into -inch rings
1-pound eggplant, sliced into 1/3-to -inch rounds
1 small fennel bulb, sliced 1/3 to inch thick through the stem end
1 zucchini, about pound, sliced into 1/3 to 1/2-inch thick lengths
4 small heads of radicchio, quartered through the stem end, or 4 to 6 endives, halved
through the stem end
4 red-ripe plum tomatoes, halved lengthwise
Relish
2 red-ripe plum tomatoes, finely diced
2 tablespoons minced fresh basil or parsley
1 tablespoons flavorful olive oil
Flaky sea salt, such as Maldon
Capers, caper berries, green or black olives, and/or Parmesan curls (made with a
vegetable peeler).
Whisk together the vinaigrette ingredient in a small bowl. Run a thin metal skewer through
each onion slice to hold it together. Brush the vegetables with about three-quarters of the
vinaigrette. Give the eggplant the heaviest coat.

Fire up the grill, bringing the temperature to medium. Grill the vegetables, in batches if
necessary. Plan on grilling times of about 12 to 15 minutes for the pepper and onion slices,
8 to 12 minutes for the eggplant, radicchio, and endive, 6 to 8 minutes for the zucchini, and
4 to 6 minutes for the tomatoes. Arrange the tomatoes cut-side down to start. Turn the
pepper on all sides to cook evenly, and the rest of the vegetables three times, brushing
with the remaining vinaigrette as they cook.
Cook until tender, removing each vegetables as it is done. Transfer the pepper to a plastic
bag and close to let it steam and loosen the skin. When cool enough to handle, pull off any
loose charred pieces of skin. Slice the pepper into thin strips, discarding the seeds and
stem.
Arrange the vegetables attractively on a platter. Just before serving, stir together the
tomato relish. Top the platter with the relish, scatter the capers, olives, and/or Parmesan
curls about and sprinkle with sea salt.

Holiday Potatoes
4 cups cooked potatoes, skinned and diced
cup onion, chopped
1 can cream of celery soup
1 small carton sour cream
cup butter
1 small jar pimentos
1 c cheddar cheese, grated
cup cornflakes + 3 T. butter
Mix all but the cornflakes and 3 T. butter. Pour into a casserole dish. Can be left in the
refrigerator 2-3 days before baking. Sprinkle cornflakes that have been mixed with 3 T.
butter on top. Bake at 350 F. for 1 hour.

Caramelized Onion & Gruyere Bread Pudding

Serves 6
1 1/2 Tablespoon butter
3 yellow onions, peeled and sliced
1 cup grated Gruyere cheese
2 tsp. roasted garlic
1 Tablespoon chopped fresh parsley
1 1/2 tsp. dried thyme

3 large eggs
1 cup whipping cream
1/2 cup milk
1/4 cup grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. ground pepper
3 cups 1" cubes crustless bread or brioche
Salt & pepper to taste
Preheat oven to 350 F. Lightly butter 6 individual 4-oz. ceramic ramekins. Heat butter in a
heavy large pot over medium heat. Add the onions, garlic, parsley and thyme and saute
until onions are tender and lightly browned. Remove pot from heat. Season mixture to taste
with salt and pepper.
Whisk eggs, cream, milk, 1/8 cup Parmesan, Gruyere, salt and pepper in a large bowl to
blend. Add the bread cubes and allow to stand 10 minutes. Stir in the sauteed onions.
Transfer to prepared ramekins. Sprinkle with the remaining Parmesan. Place the ramekins
in a hot water bath, cover with aluminum foil and bake until the pudding is brown, puffed
and set in the center, about 1 to 1 1/2 hours. Remove foil and allow the tops of the
puddings to color. Serve warm.

Tangy Broiled Tomatoes

4 large, firm tomatoes
Spicy brown mustard
teaspoon salt
teaspoon black pepper
1/8 teaspoon ground red pepper
cup grated Parmesan cheese
cup Italian-seasoned breadcrumbs
cup plus 2 tablespoons butter, melted
Cut tomatoes in half crosswise. Pat cut surfaces of tomatoes with paper towels to remove
excess moisture. Spread mustard over cut side of each tomato half. Combine salt and
peppers in a small bowl; stir well. Sprinkle pepper mixture evenly over top of each tomato
half. Combine cheese, breadcrumbs, and butter; stir well. Spoon breadcrumb mixture
evenly over top of each tomato half. Place tomatoes in a shallow baking dish. Bake at 350
F. for 15 minutes. Broil 4 inches from heat 30 seconds to 1 minute or until lightly browned.
Serve immediately.

Thanksgiving Texas Cornbread Dressing

What we're really talking about is a wonderful day set aside on the fourth Thursday of
November when no one diets. I mean, why else would they call it Thanksgiving? -Erma
Bombeck (1927-1996)
This is a simple dressing recipe, but I always get rave reviews on it!!
10 (2-inch) cornbread muffins, crumbled
6 slices white bread, crumbled
5 cups chicken or turkey broth (preferably home-made)
2 medium-size onions, chopped
4 stalks celery, chopped
cup melted butter
pound mild sausage (I always use hot for an extra kick)
2 eggs, beaten
Salt and pepper to taste
Soak cornbread and bread slices in chicken broth; stir until liquid is absorbed. Saute onion
and celery in butter until vegetables are tender; add sausage and cook over low heat until
sausage changes color.
Combine bread mixture, sausage mixture, eggs, salt, and pepper, mix until thoroughly
blended. Spoon dressing into a buttered 13x9x2" baking pan. Bake at 350 F. for 45 minutes
or until lightly browned.

Roasted Brussels Sprouts

1 pounds Brussels sprouts
3 tablespoons good olive oil
teaspoon kosher salt
teaspoon freshly ground black pepper
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix
them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for
35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from
time to time to brown the sprouts evenly. Sprinkle with more kosher salt (I like these salty),
and serve immediately.

Fruity Rice Pilaf

2 tablespoons olive oil

2 onions, chopped
2 cloves garlic, chopped
1 cup basmati or long grain rice
1 cups veal stock or water
cup currants (or raisins)
cup dried apricots, chopped
2 tomatoes, peeled, seeded and chopped
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
teaspoon ground cinnamon
Salt and pepper
cup blanched pistachios
1 bunch dill, chopped
2 tablespoons chopped fresh parsley
cup plain yogurt
Heat the oil in a heavy casserole and fry the onions until soft, 5-7 minutes. Stir in the garlic
and fry, stirring until fragrant, about 1 minute. Stir in the rice and cook until it looks
translucent and the oil is absorbed. The rice will start to pop.
Stir in the stock or water with the currants, apricots, tomato, thyme, rosemary, cinnamon,
salt and pepper. Cover, bring to a boil and simmer until the liquid is absorbed (do not stir)
and rice is tender, 18-20 minutes. Let the rice stand 10 minutes, then remove the cover
and stir in the pistachios, dill, and parsley, using a fork. Add enough yogurt to moisten the
pilaf, taste and adjust the seasoning.

Savory Corn Pudding

It's worth waiting for the sweetest corn of summer to make this delicate, creamy, souffllike side dish that's a perfect accompaniment for grilled or roasted meats.
Secrets:
To remove corn kernels with minimal spray and mess, hold the cob perpendicular to the
cutting board and, with a sharp chef knife, shave off the kernels all the way around the
lower half of the cob. Turn the cob upside down, holding the shaved part, and shave off the
remaining kernels. With the dull edge of your knife, scrape the cob to extract any flavorful
juices left behind.

To make this corn pudding even richer, substitute half-and-half or heavy cream for the milk.
To ensure even cooking when baking delicate puddings such as this, place pudding in a
bain-marie (or large pan of hot water bath). The temperature of the water remains constant
as the temperature of your oven naturally fluctuates. Use a sturdy roasting pan and line it
with a paper towel to prevent the pudding from sliding around as you take it to and from the
oven. For safety, don't add the water to the bain-marie until you've placed it on the rack in
the oven.
7 ears fresh sweet corn or 2 pounds defrosted, frozen petite white corn kernels
1 cups whole milk (or half-and-half, or heavy cream)
2 teaspoons butter, for baking dish
5 large eggs
1 tablespoon plus 1 teaspoon flour
4 oz. Monterey Jack cheese, shredded on large holes of a box grater
2 tablespoons fresh or freeze-dried minced chives, divided
1 teaspoon kosher salt
teaspoon Tabasco Sauce (or for more of a kick, tsp. cayenne pepper)
If using fresh corn, cut off kernels and reserve 1 cup. Place remaining corn and 1 cup of
the milk in a blender. Hold lid in place and increase speed slowly. Puree at highest speed
for a full 3 minutes. If necessary, interrupt blending to scrape down the sides. In the
meantime, adjust oven rack to center position and preheat oven to 325 F. Prepare a bainmarie (hot water bath). Choose a roasting pan large enough to hold a 9-inch round or
square by 2-inch deep (2 qt.) baking dish. Butter bottom and sides of baking dish and set
aside. Bring a kettle of water to a boil.
In a medium mixing bowl, whisk eggs lightly. Add blended corn mixture and whisk to
combine. Sprinkle with flour and whisk to blend thoroughly. Add remaining cup milk,
cheese, all but about 1 teaspoon of the chives, salt, Tabasco, and reserved corn kernels
and stir to combine. Pour into buttered baking dish and sprinkle with reserved chives. Can
be prepared ahead up to this point. Cover and refrigerate up to 24 hours. Bring to room
temperature before baking.
Pull out oven rack halfway. Place pudding on paper towel in bain-marie and place in center
of oven rack. Carefully pour hot water into the roasting pan, around the outside of the
baking dish to halfway up the sides of the pudding. Gently slide oven rack into place and
bake until blade of paring knife inserted in the center of pudding comes out almost clean,
45 to 60 minutes depending on depth of baking dish. Top of pudding should be firm and
pale and edges should begin to pull away from sides of baking dish.
Remove bain-marie from oven. With oven mitts and/or a large offset spatula, carefully
transfer baking dish with pudding from bain-marie to a cooling rack. Cool 5 minutes before
serving.

Duchess Potatoes
This is a very impressive side dish. It is cooked potatoes that are pureed with egg yolks
and butter, then formed into small shapes or piped as a garnish and baked until golden
brown. The term a la duchesse refers to dishes garnished with duchess potatoes.
4 pounds large red potatoes
stick (6 tablespoons) unsalted butter, cut into pieces
1 cups milk
3 large egg yolks
2 T chopped parsley for garnish
Peel and quarter potatoes and in a large saucepan cover with salted cold water by 2
inches. Bring water to a boil and simmer potatoes until tender, about 15 minutes. While
potatoes are simmering, in a small saucepan heat butter with milk over moderately low
heat until melted and keep warm. Drain potatoes in a colander and force through a ricer or
food mill into a bowl. With an electric mixer beat in milk mixture, yolks and salt and pepper
to taste.
Preheat oven to 400 F. Get out a baking sheet and line with parchment paper. Transfer
potato mixture to a piping bag and pipe out small mounds of potato mixture. Bake potatoes
until heated through, about 15 minutes and serve warm. Transfer potatoes to serving
platter and garnish with chopped parsley.

Summer Tomato Flan

Pie Crust to fit 10-inch removable bottom tart pan
6 Large Roma tomatoes, sliced crosswise in 1/2" thick slices.
1 tsp. Salt, divided
1 1/2 Tbls. Wholegrain Dijon Mustard
3 Tbls. Minced fresh basil
8 oz. Fresh mozzarella, sliced 1/2" thick slices (enough to cover pan)
1/4 cup Grated Parmesan Cheese
2 Large Eggs, beaten
1 cup Heavy Cream
Dash
Tobasco
Ground White Pepper

Additional Basil to Garnish

Bake blind in a quiche pan the pie crust until very lightly golden. Sprinkle sliced tomatoes
with half the salt and let them drain on a paper towel-lined baking sheet 30 minutes. Pat
dry. Spread the mustard evenly over the bottom of the pie crust. Arrange the tomato slices
over, and sprinkle with fresh basil. Top with cheese slices. Sprinkle with Parmesan. Mix
together the eggs, cream, Tobasco, remaining salt and pepper. Pour over the tomatoes
and cheese. Bake at 375 or 350 Convection Bake for about 25-30 minutes. Cool slightly
before serving. Garnish with additional fresh basil.

Soups Recipes
French Onion Soup
2 pounds yellow onions, halved, and sliced -inch thick (8 cups)
pound unsalted butter
1 bay leaf
cup medium-dry sherry
cup brandy or Cognac
1 cups good dry white wine
4 cups beef stock
4 cups veal stock
1 tablespoon kosher salt
teaspoon freshly ground white pepper
Freshly Grated Parmesan
In a large stockpot on medium-high heat, saut the onions with the butter and bay leaf for
20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry
and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer
uncovered for 15 more minutes. Add the beef and veal stocks plus salt and pepper. Bring
to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and
pepper, and serve hot with grated Parmesan.

Tortilla Soup with Chicken, Lime, and Smoked Chilies

Tortilla soups can vary from thick, tomatoey purees to lighter versions like this one. Bits of
tender chicken float in a clear broth flavored with tomatoes, mexican herbs and spices, and
a smoky chipotle pepper. Crisp tortilla strips and dollops of sour cream are delicious
finishing touches.

1 small dried chipotle pepper (or 1 chipotle in adobe sauce (seeded) from a can.)
1 1/2 tablespoons olive oil, plus extra for frying the tortilla strips
1 cup chopped onion
1 tablespoon minced garlic
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
One 28-ounce can diced tomatoes, drained well
6 cups chicken stock (preferably homemade) stocks
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
1 medium yellow bell pepper, stemmed, seeded, and cut into julienned strips about 1 inch
long by 1/4 inch wide
2 tablespoons fresh lime juice
Kosher salt
Six 6-to 7-inch corn tortillas
1/2 to 3/4 cup sour cream
1/2 cup chopped fresh cilantro
6 thin lime wedges for garnish (optional)
1. Put the chipotle pepper in a small bowl and cover with 1 cup boiling water. (If using
dried) Let it sit until softened, for about 20 minutes. Drain pepper, discarding water, and pat
dry. Using a small sharp knife, cut a lengthwise slit in pepper and scrape out and discard
seeds. Coarsely chop pepper and set aside. If you are using a canned chipotle, seed and
finely chop.
2. Heat 1 1/2 tablespoons olive oil in a large, heavy pot over medium heat. When hot, add
onion and cook until softened, stirring often, for 4 to 5 minutes. Add garlic and cook, stirring
for 1 minute more. Add chopped chipotle, cumin, oregano, tomatoes, and stock. Bring
mixture to a simmer and cook for 10 minutes. Puree the soup in a food processor, blender,
or food mill, and return soup to the pot. (Or use an immersion blender to puree the soup in
the pot).
3. Bring pureed soup to a simmer over medium heat and add the chicken and yellow
peppers. Simmer until chicken is cooked through and peppers are tender, for about 5
minutes. Stir in the lime juice, then taste and season with salt, as needed.
4. To make the garnish, stack the tortillas, then cut them in half. Stack halves and cut
crosswise into 1/4-inch-wide strips. Set a medium skillet over medium-high heat and coat
the bottom generously with olive oil. When oil is hot, add one-third of the tortilla strips and
saute, turning often, until golden and crisp, for 3 to 4 minutes. Using slotted spoon, transfer

strips to paper towels to drain. Repeat with remaining tortilla strips in 2 more batches,
adding more oil as needed. (Tortilla strips can be cooked 3 hours ahead; leave at room
temperature.)
5. To serve, ladle soup into 6 soup bowls. Garnish each serving with a generous handful of
fried tortilla strips. Add a dollop of sour cream and a sprinkle of cilantro, and serve with a
lime wedge to squeeze over the soup, if desired.

Cauliflower Soup With Curried Apple

Serves 6
6 tablespoons (3/4 stick) butter, divided
1 28-ounce head of cauliflower, cut into florets (about 5 cups)
1 cup coarsely chopped onion
1 cup coarsely chopped leek (white and pale green parts only)
1 bay leaf
1/2 cup dry white wine
4 cups vegetable broth
1 cup whipping cream
2 tablespoons fresh lemon juice
1/4 teaspoon cayenne pepper
1 large unpeeled Fuji or Red Delicious apple
1/2 teaspoon curry powder plus more for garnish
Melt 4 tablespoons butter in large pot over medium-low heat. Add cauliflower, onion, leek,
and bay leaf; saute until onion is translucent, about 8 minutes. Add wine; simmer until
almost all liquid has evaporated, about 4 minutes. Add broth and cream. Bring to boil.
Reduce heat to medium; simmer until cauliflower is tender, stirring often, about 20 minutes.
Remove bay leaf from soup. Working in batches, puree soup in blender. (Or use an
immersion blender) Return soup to pot. Mix in lemon juice and cayenne pepper. Season
with salt and pepper.
Cut apple into matchstick-size strips. Melt remaining 2 tablespoons butter in large skillet
over medium heat. Add apple and curry powder, saute until apple is tender, about 2
minutes.
Bring soup to simmer; ladle into bowls. Spoon warm apple mixture over. Sprinkle with
additional curry powder.

Peach and Blueberry Soup

This cooling fresh fruit soup with mint garnish makes an attractive presentation that would
be fitting for a ladies luncheon or shower.
8 cups sliced fresh peeled peaches or 2-1(lb) packages frozen peaches
cup orange juice
cup pineapple juice
cup lime juice
cup plain yogurt
cup heavy cream
Confectioners' sugar to taste
to 1 tsp. grated fresh ginger
cup fresh blueberries
Fresh mint sprigs, for garnish
Combine the peach slices in a food processor or blender with the orange, pineapple, and
lime juices, yogurt, and cream. Process or blend at high speed until the mixture is smooth.
Add the confectioners' sugar and ginger to taste and chill. Just before serving, gently add
the blueberries. Serve in small dainty bowls and garnish with fresh mint and a dollop of
yogurt if desired.

Chilled Cantaloupe Soup With Honey And Lime

Serves 6
3 Cantaloupe
3 Tablespoons of Lavender Honey
12 Mint Leaves Cut Into Julienne
6 Mint Sprigs For Garnish
Juice of 3 Limes
Halve cantaloupe and scoop out seed. Scoop out about 30 melon balls for garnish. Set
melon balls aside. Of the remaining cantaloupe meat, remove rind and discard. Cut melon
meat into small chunks. In blender or food processor, puree the melon chunks until
smooth. Meanwhile in a small pan cook honey until it foams and caramelizes. Lower heat
and add lime juice. Reduce by a third, allow to cool. Add honey-lime mixture to the melon
puree and pass through a sieve. Add mint julienne and stir good. Refrigerate soup for 4
hours until soup is very cold and flavors are blended. To serve, ladle soup into chilled
bowls. Float 5 melon balls in the center of each bowl and garnish with a sprig of mint.

Roasted Red Pepper Soup

1 Tbsp. Butter
4 Large Red Bell Peppers
1 Large Sweet Onion, chopped
3-4 Cloves Garlic, minced
4 oz. Dry White Wine
1 1/2 cups Heavy Cream
Salt and White Pepper to taste
Optional: Cayenne Pepper to taste
Preparation:
Roast the red peppers over a grill or stove burner until black on all sides. Place into a
plastic bag and let them sweat for 15-20 minutes. Using the back of a knife, scrape the
skins off of the peppers and remove the seeds and stem. In a large soup pot, sweat
chopped onion, garlic, and peppers in a little butter. When the vegetables are soft, seaon
with salt and pepper, then add in the white wine. Reduce the wine until almost dry, then
add in the cream. Simmer for 5 minutes, then puree with a stick blender until smooth.
Check for seasonings.
Tip: Squeeze in a touch of lemon or lime juice to perk up the flavors just before serving.