Dried Figs, Cranberries, Walnuts & Goat Cheese with Citrus Vinaigrette

Ingredients

Vinaigrette:
3T lime juice
1T Dijon mustard
1tsp. salt pepper
½ cup extra virgin olive oil

Salad:
10 oz. mixed salad greens, arugula or spinach (8-10 handfuls)
2 Belgium endives, sliced
1 small head radicchio, washed and torn into bite size pieces
1 cup dried figs, chopped
1 cup dried cranberries
1 cup toasted walnuts, roughly chopped
10 oz. goat cheese, crumbled

1. Vinaigrette: In a small glass jar with a lid, add the lime juice and mustard, 5 grinds of pepper and salt. Put on the lid and shake.

2. Add the olive oil recover and shake until the dressing is emulsified.

3. Salad: In a large salad bowl. Add the salad greens, figs, cranberries, nuts, and goat cheese. Add just enough dressing to coat the salad greens. Toss the salad and then adjust the seasoning.

4. Place the dressed leaves on a platter or individual plates. Serve immediately.

TIPS & TRICKS

• To toast nuts, place them on a baking sheet in a 350° F oven for 5 minutes. Give the pan a shake and toast for an additional 3 minutes until slightly brown. Be careful: they burn easily! Chop as desired
• You can substitute lemon or orange juice for the lime juice, or use any vinegar.
• The vinaigrette will separate, but just shake to re-emulsify. It will keep in your fridge for up to two weeks.
• One handful of salad greens is equal to one serving.
• You can substitute any dried fruit: dates, dried blueberries, cherries, or apricots for the figs and cranberries.
• You can substitute almonds, pistachios, or pecans for the walnuts. ¼ cup of walnuts has been said to help promote good brain health.

Shrimp Scampi with Pasta

Ingredients

1 pound shrimp, peeled, and deveined
5T butter
2T olive oil
1 shallot, finely diced
5 cloves garlic, finely diced
½ cup white wine
1 tablespoon lemon zest
½ cup lemon juice
1 pound fresh pasta
2T chopped flat parsley
salt & pepper
chili flakes-optional

1. With a paper towel pat dry the shrimp and season with salt and pepper.

2. In a large sauté pan, over medium heat, heat 2 tablespoons of the butter. Once melted, add the shrimp and cook until they start to turn pink about 2 minutes (they will be undercooked). Remove from pan place on a plate and set aside.

3. Heat the remaining 3 tablespoons of the butter and olive oil, and then add the shallot and sauté 1 minute. Add the garlic and sauté for 1 minute more. Add the wine and lemon juice and cook for 1-2 minutes.

4. Add the shrimp back into the pan and toss in the sauce to finish cooking, about another 2-3 minutes.

5. Meanwhile, bring a large pot of water to a boil. Add 1 tablespoon of salt. Add the pasta and cook the pasta until just al dente. Drain and reserve ½ cup of the cooking water. Add the cooked pasta to the pan with the shrimp.

6. Add the lemon zest, and parsley, tossing until well coated, adding a little of the pasta cooking water if needed to thin out the sauce. Season with salt, pepper and chili flakes. Serve immediately.

TIPS & TRICKS

• You can keep the shrimp whole or cut them into pieces, as you prefer. I used 16/20 shrimp, which means that there are 16-20 pieces per pound. I like to use shrimp from the Gulf of Mexico.
• Have your mise en place, a French culinary term that means “to put in place” prepped and ready to go before you start cooking since the cooking time is so short. In other words, have all your ingredients prepped and organized before you begin.
• The recipe calls for fresh pasta, which normally take just 3-4 minutes to cook. You can substitute dried pasta (cooking time 8-10mins); just start cooking the pasta before you start cooking the shrimp.
• You can also substitute the pasta for couscous, cauliflower rice or quinoa.
• You could add scallops when you sauté the shrimp. Or add capers, chopped olives, chopped tomatoes or basil to add different flavors to the dish.
• This recipe doubles easily.

Chocolate Orange Mousse, with Berries

Ingredients

6 oz. bittersweet chocolate, chopped
2T unsalted butter, cut into 8 pieces
¼ cup orange liquor
3 large egg whites, room temperature
pinch of salt
3T super fine sugar
1 cup cold heavy cream
1 cup raspberries, washed
Confectioner’s sugar for dusting

1. Place the chocolate in a medium-size heat-proof bowl and set the bowl on top of a pot of boiling water. Turn the heat off. Stir until the chocolate is melted, remove from heat, stir in the liquor and the butter. Stir until the chocolate is completely mixed and smooth. Set aside to cool slightly.

2. In a bowl of your mixer, over medium speed beat the egg whites with salt until they form soft peaks, about 2 -3 minutes. While still beating, sprinkle in the sugar by the spoonful and continue beating until soft, shining peaks are formed, about another 2-3 minutes. Set aside.

3. In a clean bowl, whip the cream until it is fairly thick and holds a soft peak.

4. Using a large spatula, gently fold about 1/3 of the egg whites into the chocolate mix until slightly incorporated. Fold in the remaining whites. Now fold in the whipped cream gently folding until all the cream is blended in.

5. Spoon or pipe the mousse into serving dishes and refrigerate for at least an hour to firm up.

6. When ready to serve, sprinkle a few raspberries on top of the mousse. Dust with confectioner’s sugar and serve with meringue kiss cookies on the side.

TIPS & TRICKS

• Use a good dark 60% cacao chocolate.
• You can use Grand Marnier, triple sec, or Cointreau for the orange liquor. I prefer the Cointreau; it adds a clean, light orange flavor.
• Egg whites separate best when they are cold. They beat up best when they are room temperature. They can sit on your counter for hours.
• Take care when separating the egg whites to insure that there is no egg yolk in the whites. Egg yolks have fat, and fat will cause the whites to not whip up. Make sure your mixing bowl is really clean.
• Chocolate mousse can be made two days in advance. Just cover the dishes with plastic wrap. Remove the mousse from the fridge 30 minutes before serving to remove a little of the chill.

This is a Companion recipe to
Meringue Kisses recipe.
Click photo below to go to recipe.

Meringue Kisses

Ingredients

4 egg whites at room temperature
¼ tsp. Cream of Tartar
pinch of salt
1 cup superfine sugar
red food color

1. Preheat oven to 200° F.

2. Line 2 baking sheet with parchment paper, set aside.

3. In the bowl of an electric mixer, beat the eggs whites with the cream of tartar and a pinch of salt at medium speed until they are foamy, about 2-3 minutes.

4. Add the sugar, 1 tablespoon at a time, allowing time for it to dissolve into the whites. After all the sugar has been added, increase the speed to “high” and continue beating until the egg whites are stiff and shiny, about 8-10 minutes (the whipped egg whites should stick straight up when the whisk is turned upside down).

5. Add a drop or two of food coloring. Mix until combined.

6. Scoop the egg whites into a piping bag. Pipe the meringue into kisses.

7. Place the sheet pans in the 200° F oven. Bake the meringues for an hour. Turn off the heat to the oven and let the meringues sit and cool inside the oven for about an hour. Cookies should come off easily from the paper.

8. Store in a cool, dry place until ready to use.

TIPS & TRICKS

• The meringue cookies can be colored with different colors and can be flavored with a teaspoon of vanilla or peppermint extract.
• If after 1 hour of baking and 1 hour of “cooling” the cookies still stick to the parchment. Turn the oven back on to 200 degrees. Once it reaches temperature turn the heat off and put the cookies back in the oven and allow them to sit another hour or until they are completely dry.
• The meringue cookies can be made up to two weeks in advance. Store them in an airtight container.

This is a Companion recipe to
Chocolate Orange Mousse, with Berries recipe.
Click photo below to go to recipe.

Bagna Cauda

Ingredients

¾ cup olive oil
6 cloves garlic, finely chopped
8 anchovies fillet in oil, drained
4T butter, cut into small pieces, cold pepper

Vegetables:
raw bell peppers, endive, fennel, roasted peppers,

1. Wash and cut the vegetables into sticks.

2. In a small saucepan, combine the olive oil, garlic, and anchovies over low heat, stirring until the anchovies are dissolved, about 5 minutes. Be sure to be careful and not burn the garlic.

3. Remove the pan from then heat and add the cold butter and whisk until combined. Add 4-5 grinds of pepper.

4. Pour the sauce into a small ramekin and serve warm with vegetables.

TIPS & TRICKS

• Make sure to use good quality olive oil.
• The dip can be made ahead and reheated over low heat.
• The dip is best severed warm, so use a butter warmer, serve in little dish over candle, or keep in pan and reheat as needed.
• This dip is incredible to toss with pasta or use as a topping for crostini.
• You can serve it drizzled over vegetables or just roasted peppers as a first course.
• Raw cucumbers are also nice with this. Cooked cauliflower, boiled potatoes or a baguette loaf, cut on diagonal are also lovely.

Lasagne Bolognese

Ingredients

Ragu:
1 large carrot
2 stalks celery
1 medium onion
4 oz. pancetta
2T olive oil
1 pound ground beef
1 cup red wine
2T double-concentrated tomato paste dissolved in 1cup warm water
1½ cups beef stock
salt & pepper

Besicamella:
8T butter
8T flour
4 cups milk, room temperature
1 tsp. salt
4-5 grinds fresh pepper
½ tsp. nutmeg
¼ cup Parmigiano-Reggiano cheese

Pasta:
1 pound fresh spinach pasta sheets
½ cup Parmigiano- Reggiano cheese

1. Ragu: In a food processor, finely chop the onion, carrots and celery. Set aside.

2. Now in the food processer (no need to wash from Step 1), finely chop the pancetta until it resembles ground pork.

3. In a medium sauce pot or Dutch oven over medium heat, add the olive oil; when warm, add the pancetta and cook about 4 minutes until some of the fat starts to render out. Add the vegetables and cook an additional 4-6 minutes until vegetables are soft.

4. Increase the heat to medium-high and add the ground beef; using a spoon, break the meat up into small pieces. Continue stirring and breaking the meat into very small pieces until the meat has cooked evenly, about 5 minutes.

5. Stir in the red wine and cook about 2 minutes; add the diluted tomato paste and reduce the heat to a simmer. Every few minutes, give the sauce a stir and add a little of the beef stock so that the sauce stays moist. Cook the sauce for 1-1½ hours until most of the liquid has evaporated. Season with salt and pepper. Set aside until ready to use.

6. Besicamella Sauce: In a medium saucepan over low heat, melt the butter; add the flour and stir constantly. Cook until light brown and smells like toast, approximately 2-3 minutes.

7. Add the milk while stirring. Turn the heat to medium-high and cook until slightly thick, ( it should just coat a wooden spoon) approximately another 4-6 minutes.

8. Season with nutmeg, cheese, salt and pepper.

9. Pasta: Bring a large pot of water to a boil. Season with 1 tablespoon of salt. Working in batches, blanch a few noodles at a time for 1-2 minutes. Place the cooked noodles into a bowl of ice water to stop the cooking. Remove the noodles from ice bath and place on a single layer on a kitchen towel.

10. Assembly: In an 8x10-inch baking dish, cover the bottom of the pan with thin layer of the besicamella then top with a layer of pasta sheets. Spread 2-3 spoons of the Besicamella on top of the pasta, then add 2-3 spoons of the ragú into a thin layer all over the pasta. Top with a handful of cheese.

11. Continue layering the pasta, besicamella, ragú, and cheese ending with pasta sheet on top. Spread with a little béchamel and sprinkle of cheese.

12. When ready to serve, preheat an oven to 350° F. Cover the lasagna with foil and bake for 20 minutes, remove the foil and bake another 20 minutes until hot and slightly golden brown.

13. Allow to sit 5-10 minutes before cutting into squares and serving.

TIPS & TRICKS

• I like using a 8 X10 lasagne pan because you end up with 6 or 7 layers of pasta and sauce. But if you can use any size baking dish. You will just need to cut the pasta noodles to fit the size pan and may end up with less layers
• Ragú can be doubled and frozen. It can be also served with tagliatelle pasta noodles.
• Sauces can be made a day or 2 ahead and reheated over low heat before assembling. If the sauces get to thick, thin the besicamella out with a little milk and the ragú with little stock, then blanch the pasta noodles & assemble the lasagne.
• Traditionally this dish is made with green/ spinach pasta noodles but you can use just plain egg pasta.
• Uncooked lasagna can be made 2 days ahead and refrigerated. Before serving remove from the fridge at least an hour to get up to room temperature.
• You can also freeze the uncooked lasagna. Remove from the freezer and allow to defrost in the fridge over night.

Chocolate Salami - Salame al Cioccolato

Ingredients

8oz. dark chocolate, 60% cacao or more, chopped
2T cocoa powder, sifted
7T butter, softened
2/3 cup super-fine granulated sugar
3 egg
1 tsp. vanilla extract
7 oz. tea biscuits, digestive cookies, or Marie biscuits
¾ cup shelled pistachios, toasted and coarsely chopped
¾ cup raw almonds, toasted and coarsely chopped
3T Confectioners’ sugar

1. Place the chocolate in a medium-size, heatproof bowl and set the bowl on top of a pot of boiling water. Turn the heat off. Stir until the chocolate is melted. Remove from heat and set aside to cool slightly. Add the cocoa powder.

2. Place the cookies/biscuits in a bowl or plastic bag and break into small pieces, about the size of a dime.

3. In a medium bowl of you mixer (or by hand), beat the butter and sugar together until light and fluffy, about 2-3 minutes. Add the eggs and mix until combined. Note: the mixture will look broken.

4. Stir the vanilla, and cooled chocolate; mix until combined.

5. Fold in the broken cookies and nuts and mix well.

6. On your counter, tear off a large piece of plastic wrap, or parchment paper about 15 inches long, place half the batter down the middle of the plastic in a log shape. Roll the plastic up around the batter and, using your hands, roll it back and forth then twist the end closed. Now using your hands roll it back in forth to create a smooth cylinder similar to salami. Repeat with remaining batter.

7. Place the chocolate salami in the refrigerator for at least 3 hours.

8. Once the salami is set, place on a clean piece parchment paper on your counter. Unwrap the salami and place onto the paper; dust the salami with Confectioner’s sugar. Reroll in the parchment and place back into the refrigerator.

9. When ready to serve, unwrap, slice to desired thickness, and place onto a platter.

TIPS & TRICKS

• Super-fine sugar, also called baking sugar, can be made at home. Just place granulated sugar in a food processor and process until the sugar is as fine as sand. Voilà!! Super-fine sugar!!
• You can use any cookie, tea biscuit, or vanilla wafer-style cookie. I like the Marie biscuits because they are crunchy and just slightly sweet.
• To toast nuts, place them on a baking sheet in a 350° F oven for 5 minutes. Give the pan a shake and toast for an additional 3 minutes until slightly brown. Be careful: they burn easily! Chop as desired.
• You can use any nuts: hazelnuts, macadamia or walnut; all substitute very nicely.
• You could also substitute one of the nuts for dried fruits, figs, candies orange peel, or cranberries. All are delicious additions.
• I roll the salami into 2 logs, but you could roll it into 1 large one and slice it and serve it on a plate with a fork for dessert.
• Since this cookie has raw eggs, it is best enjoyed within a few days.

Orange, Fennel, Black Olive Salad with Citrus Vinaigrette

Ingredients

Vinaigrette:
3T lemon juice
½ cup extra virgin olive oil
½ tsp. salt
4 -5 grinds of pepper

Salad:
5 heads of fennel
4 oranges
½ cup black olives pitted
4 cups arugula

1. Vinaigrette: In a small glass jar with a lid, add the lemon juice, and olive oil, salt and pepper. Put on the lid and shake until the dressing is emulsified.

2. Salad: Cut the fennel bulbs from the tough fronds. Reserve a few fronds for decoration. Slice the fennel bulbs in half, remove the core; using your food processor with the thin slicing blade, slice the bulbs into thin slices and then place into a large salad bowl. Reserve

3. Peel the oranges, removing any pith and seeds. Slice into ½ moons. Place in bowl with sliced fennel.

4. Add the pitted olives and arugula. Add just enough dressing to coat the salad. Add salt and pepper if necessary to taste.

5. Place the dressed salad on a platter or individual plates. Serve immediately.

TIPS & TRICKS

• You can substitute a white wine or champagne vinegar for the lemon juice.
• You can use orange or blood orange olive oil for a little added orange flavor.
• Try to buy olives with the pits in them. The pits help keep the olive flesh firm, not squishy. Remove the pit by pressing the olive with the side of your chef’s knife. The pit will pop out.
• The vinaigrette, fennel, and oranges can be prepared the day in advance. Just toss everything together right before serving.
• I find the best way to toss a salad is with your hands. Always add just a little dressing and then toss. You can always add more dressing if needed.
• You could add goat cheese, feta, chopped nuts, dried cranberries, or pomegranate seeds for a pop of flavor and will complement the salad nicely.

Potato Dauphinoise

Ingredients

1½ cup milk
1 cup heavy cream
2 cloves garlic, crushed
4 sprigs fresh thyme
2 ½ pounds potatoes

1. Preheat oven to 425° F.

2. In a saucepan with a lid over medium-high heat, heat the milk, cream, garlic, and thyme until it comes to a boil. Turn off the heat. Cover and steep for 15 minutes. Strain and season with 1 teaspoon of salt and 4-5 grinds of pepper. Set aside.

3. Peel the potatoes and slice into 1/8 slice, place in a bowl of cold water.

4. When ready to cook drain the potatoes from the water, and pat dry very well. Place in a large bowl; toss the potatoes with 1teaspoon salt and 4-5 grinds of pepper.

5. Layer the potatoes into an 8x10 oven-proof baking dish over-lapping the slices as you go.

6. Pour the milk mixture on top pushing the potatoes so that they are submerge under the milk.

7. Bake in a 425° F oven for 45-55 minutes, until bubbly and brown.

8. Remove from oven and let cool 10-15 minutes before serving.

TIPS & TRICKS

• You can prepare the milk mixture & the potatoes ahead, but combine them just before cooking.
• If you want a starchy potato, I like to use Yukon gold potatoes but you can also use Idaho or Russet.
• Potatoes can be peeled and slice a day or 2 ahead, just keep covered in a container with water. Drain and dry well before using.
• Milk mixture can be infused the day ahead, just bring to room temperature or pop in the microwave for a few minutes before adding to the potatoes. The warmer the milk, the quicker the cooking process will be.
• Potatoes need to sit 10-15minutes before serving to allow the cream to set; otherwise they will have a soupy texture.
• They can be cooked earlier in the day and reheated in a 350° oven for 15-20 minutes then served directly after.

Pork Tenderloin stuffed with Spinach, Ham, & Cheese

Ingredients

2T Butter
1 shallot, finely chopped
1 pound baby spinach, washed, drained and slightly damp
3T olive oil
2 pork tenderloin, approx 1 ½ lb each
10 slices prosciutto d’ Parma
1 cup Parmigano-Reggiano cheese, sliced with a potato peeler into curls
salt & pepper
butcher twine
1 cup chicken stock

1. Spinach: In a large pan with a lid over medium heat, add the butter; when warm, add the shallots and sauté for about 2-3 minutes, or until they just begin to soften. Add the spinach, toss, then cover with the lid and cook for 2-3 minutes.

2. Remove the lid and turn the heat to medium-high. Toss the spinach for another 1-2 minutes until the greens are wilted. Season with salt and 4-5 twists of pepper.

3. Remove the spinach from pan and place in a colander lined with a clean kitchen towel. Allow the spinach to cool slightly, Twist the spinach in the towel and using your hands squeeze out any excess water. Then chop then spinach finely and set aside.

4. Pre heat the oven to 400º F.

5. Pork: Place one of the pork tenderloins onto a cutting board. Slip your boning knife under the shiny silver skin and remove it from the meat. There is no need to remove the little bits of fat.

6. Holding the knife parallel to the tenderloin, make a cut though the center, but not going all the way though to the other side. The pork will fold open like a book. Flip the meat over and place a piece of plastic wrap on top and gently pound the tenderloin out until you reach an over all thickness of ¼ inch. Set aside and repeat to the other tenderloin.

7. Lay the pounded tenderloin back on the cutting board. Place 5 of the prosciutto slices on top of the pork, over lapping slightly as you go.

8. Place one half of the spinach mixture evenly down the center of the loin; top with one half of the cheese.

9. Carefully roll the tenderloin up. Use butcher twine to secure it closed. Repeat with other tenderloin. Season the outside with salt & pepper.

10. Place a large ovenproof skillet on the stove on medium-high heat. Add the 3 tablespoons of olive oil. Once the oil is very hot, add the tenderloins. Sear each side of tenderloin until golden brown; about 2-3 minutes a side.

11. Carefully place the skillet into the 400º F oven and roast until the internal temperature reaches135-140º F inside, about 15-20 minutes, depending on the thickness of the tenderloin.

12. Transfer the meat to a carving board; loosely tent with aluminum foil and let rest for 10-15 minutes.

13. While the meat is rest place the pan on the stove over medium -high heat. CAREFUL THE HANDLE IS HOT!! Add the chicken stock and deglaze the pan scraping the bottom to get all the brown bits. Set aside.

14. Remove the string and slicing the tenderloin, place on a plate or platter. Spoon the pan sauce on top of the meat. Serve with the dauphinious potatoes.

TIPS & TRICKS

• Spinach can be sautéed a day or 2 in advance.
• The pork can be pounded the day ahead then assembled early in the morning of your party. Wrap the stuffed tenderloin in plastic or parchment. Pat dry with paper towels before searing to insure you get a beautiful brown sear.
• Left over pork makes a great lunch or sandwich.

Candy Cane Cheesecake

Ingredients

Crust:
1½ cups chocolate cookie crumbs
4oz butter, melted

Filling:
24 oz. cream cheese, room temperature
¾ cups granulated sugar
4 eggs
1 tsp. peppermint extract

Topping:
1 pint sour cream
2T granulated sugar
1 tsp. peppermint extract
¼ cup crushed candy canes

1. Pre-heat oven to 350° F.

2. Crust: In a small bowl, combine the chocolate cookie crumbs and the melted butter. Stir until the mixture comes together. Using your fingers, press the mixture into the bottom and sides of a 10-inch spring form pan. Set aside.

3. Filling: In a large bowl of your mixer, add the cream cheese and sugar; beat at medium speed until creamy and smooth. Add the eggs, one at a time, beating after each one until combined. Add the peppermint extract.

4. Pour the mixture into the prepared pan and bake for 30-35 minutes in a 350° F oven until the cake is set. Remove from oven and cool for 30 minutes.

5. Topping: Re-Heat oven to 475° F.

6. While the filling of the cheesecake is cooling, in a small bowl, combine the sour cream, sugar and extract. Stir until combined.

7. Place the mixture on top of the cooled cheesecake, spreading it out evenly.

8. Place the cheesecake in the 475° F oven for 5 minutes.
9. Remove from the oven and let the cheesecake to cool; once completely cooled, place in the refrigerator for 12 hours to set and chill.

10. Remove the cheesecake one hour before serving to let the cake come to come up to room temperature. Immediately before serving, top the cake with the crushed candy canes. Cut into slices, enjoy!

NOTE ** Cake needs to chill 12 hours **

TIPS & TRICKS

• 1 sleeve of graham crackers yields 1 cup of crumbs.
• Mix the eggs on low speed and scrape the sides of the bowl down after each addition to ensure that all the cheese gets incorporated into the batter.
• Cheese is best served at room temperature, o make sure to remove the cake from the refrigerator an hour before serving so that the flavors are smooth and creamy.
• Top the cheesecake with the peppermint at the last moment because the candies will melt/bleed on to the top. If you’re not enjoying the whole cake at one time, just top each slice before serving.
• You could top the cake with junior mints, York peppermint patties, or shaved chocolate to serve it year round.

Lamb Briouats

Ingredients

2T olive oil
1 medium onion, finely diced
1½ tsp. whole cumin seeds, toasted* (or 1 ½ tsp. ground cumin)
1½ tsp. salt
1 tsp. pepper
1 tsp. paprika
¼ tsp. cinnamon
1-pound ground lamb
3 eggs, slightly beaten

1 package Phyllo /Filo dough, defrosted
½ cup butter, melted

1. Preheat the oven to 400° F.

2. In a medium sauté pan over medium heat, heat the olive oil; once warm add the onions and sauté 4-6 minutes or until soft. Add the ground cumin, salt, pepper, paprika, and cinnamon. Stir until combined and cook for 1 minute.

3. Then add the meat, stirring and breaking the meat up into small pieces. Cook until meat is brown and cooked though; about 5 minutes more.

4. Add the beaten eggs and stir constantly until the eggs are cooked and there is no liquid left. Remove from heat and let cool completely.

5. Unroll the sheets of the phyllo dough on a flat surface and cover with a towel. Place 1 sheet on the counter and brush the sheet lightly with butter. Place another sheet on top. Using a knife or scissors, cut the dough into four 2-inch strips. Place all the strips except one under the towel so that they will not dry out.

6. Place a tablespoon of the meat mixture in the bottom corner of the stripe of dough. Take a left corner and fold it over to the right, making triangle. Continue folding the dough left, right up the column of dough ending with the cute little triangle shaped package. Brush the edge with butter and fold over to seal close. Place on a baking sheet. Repeat with all the phyllo dough and meat mixture.

7. Place the baking sheet into the oven and cook until golden brown, about 15-20 minutes.

8. Serve warm.

** Toasting Seeds

1. Place the seeds in a dry skillet over medium heat, shaking the pan continuously until the seeds become fragrant.
2. Remove toasted seeds from the pan and place in a spice grinder; grind to a fine grind.

TIPS & TRICKS

• You can substitute the ground lamb with ground beef or turkey.
• I like to make the filling the day before so that it is really cold.
• Briouats can be prepared then frozen. Place the briouats on a sheet pan in the freezer, once they are completely frozen place them in an air tight container until ready to use. Once ready to serve, remove directly from the freezer and bake in a 350º oven for 20-25 minutes until golden brown.
• I double the filling since you have enough phyllo dough to make two recipes, or use leftover phyllo for another use.

Zaalouk, Moroccan Eggplant

Ingredients

2 medium Italian or globe eggplants (about 2 pound)
6T olive oil
1 14.5 oz. can of diced tomatoes
1½ tsp. whole cumin seeds toasted* (or 1 ½ tsp. ground cumin)
¼ tsp. cayenne pepper
½ tsp. paprika
1 tsp. salt
3 cloves garlic, crushed
¼ cup fresh lemon juice
2T parsley, finely chopped

1. Preheat the oven to broil, place an oven rack near the broiler.

2. Cut the eggplants in half and place them skin side up on a baking sheet pan.

3. Place in oven and cook for 15- 20 minutes, or until the skin is black and blistered.

4. Let the eggplant cool slightly. Then scoop out the flesh and place in a colander. Discard the skin and any big chunks of seeds. Press and squeeze any liquid out of the flesh. Transfer to a cutting board and chop into small piece. Set aside.

5. In a sauté pan over medium heat, warm 3 tablespoons of olive oil. Add the tomatoes, ground cumin, cayenne pepper, paprika, salt, and garlic, Cook 15 -20 minutes, stirring occasionally until most of the liquid has been absorbed.

6. Add the chopped eggplant and cook for an additional; 10- 15 minutes, stirring occasionally until the mixture is thick but not completely dry.

7. Add the lemon juice, 2 -3 tablespoon of the remaining olive oil and the parsley. Season with salt and pepper.

8. Transfer to serving bowl. Serve with sliced bread or chips. Serve warm or cold.

** Toasting Seeds

1. Place the seeds in a dry skillet over medium heat, shaking the pan continuously until the seeds become fragrant.
2. Remove toasted seeds from the pan and place in a spice grinder; grind to a fine powder.

TIPS & TRICKS

• For this recipe, you want a total of 2 pounds of eggplant, so you may need 2 or 3 eggplants depending on size. Select eggplants that have a shiny and blemish-free exterior. They should be a little heavy in weight and have greenish stems; these are signs that the eggplants are fresh.
• In the summer, you can substitute fresh tomatoes for the can.
• This recipe doubles very well. You can use it as a dip or spread on sandwiches. Yum!

Butternut Squash Soup with Spicy Pepitas

Ingredients

3T olive oil
1 medium onion, peeled and medium diced
2½ lbs. butternut squash, peeled, seeded, and cut into ½ inch dice (6 cups)
1 apple, peeled, cored, and cut into ½ inch dice (about 1 cup)
1½T fresh sage, chopped
4-5 cups chicken stock
Salt & Pepper

2 cups raw pepitas
1½ tsp. cumin seeds toasted * (or 1 ½ tsp. ground cumin)
1 tsp. salt
1 tsp. ancho chili powder
1 tsp. black pepper
2T lime juice

1. In a large soup pot, over medium heat, add the olive oil; once warm, add the onions and sauté 3-4 minutes until slightly soft. Add the squash and apples and toss with the onions; cook for 4-6 minutes.

2. Add 4 cups of stock and the sage. Cook until the squash are very soft, about 15 minutes. Remove from heat and cool somewhat.

3. Puree with an immersion blender or blender until soup is smooth and creamy. If the soup is to think add the remaining cup of stock, season with salt and pepper.

4. Pepitas: In a medium bowl combine the ground cumin, salt, chili powder, and black pepper; toss until combined.

5. Add the pepitas and lime juice and toss until well coated. Place on a baking sheet in a 350º F oven and toasted for 5-7 minutes or until slightly brown. Let cool.

6. Serve the soup in bowls or cups and garnish with pepitas.

** Toasting Seeds

1. Place the seeds in a dry skillet over medium heat, shaking the pan continuously until the seeds become fragrant.

2. Remove toasted seeds from the pan and place in a spice grinder; grind to a fine powder.

TIPS & TRICKS

• The smaller the cubes of squash, the quicker it will cook.
• The soup can be made 2 days in advance.
• Pepitas can be made days in advance. Store in an airtight container. They make a great snack on their own.
• You can serve the soup in little Turkish or espresso cups. Or, there are fun paper disposable cups available at party supply stores.

Goat Cheese Truffles

Ingredients

16 oz. goat cheese
¼ cup Greek yogurt
1tsp. herbs de Provence

Roll:
½ cup finely chopped nuts, walnuts, pecans, pistachios or almonds
2T chopped parsley
½ cup dried cranberries finely chopped
½ cup spices: sesame seeds, everything bagel, or poppy seeds

Crostini:
1 baguette loaf, cut on diagonal into 24 thin slices
¼ cup olive oil

1. In a bowl of your food processor, pulse the goat cheese, yogurt, and herbs de Provence until well blended.

2. Damped your hand with water and place a teaspoon of the cheese mixture into the palm of your hand; roll into a small ball. Place on a parchment-lined baking sheet. Repeat until all the cheese is rolled into balls.

3. Cover the tray with plastic wrap and refrigerate until firm, about 2 hours or over night. Once the cheese balls have firmed up, remove them from the refrigerator and roll into the nuts, fruits and seeds, coating the outside of the balls completely.

4. Place on serving tray with crostini. Cheese Truffles are best when served room temperature.

Crostini

1. Preheat the oven to 400º F. Place the sliced bread onto a baking sheet. Brush each slice with a little olive oil. Bake until golden brown, about 8-10 minutes.

TIPS & TRICKS

• If the cheese gets too soft while rolling into balls, place the mixture in the refrigerator to firm up a bit.
• Goat cheese balls can be rolled 2 days in advance. Then, the morning of your event, roll the balls in the different coatings.
• Cheese is best served at room temperature, so remove the truffles from the refrigerator 30 minutes before serving them.
• I placed the balls in little paper cups to make them look more like truffles.

Chocolate Pearl Cookies

Ingredients

1½-cup walnuts
½ cup unsweetened cocoa powder
2 cups all-purpose flour
¼ tsp. baking soda
1 tsp. baking powder
½ tsp. salt

¾ cup/6oz. butter, room temperature
¾ cup golden brown sugar
¼ cup milk
1tsp vanilla
1 egg

1 cup pearl sugar or confectioners sugar

1. Place the walnuts on a baking sheet and bake at 350º F for 5-8 minutes, or until golden brown. Let cool.

2. When cooled, place the toasted walnuts in your food processor, and process until they are finely ground, similar to course sand. Set aside.

3. In a bowl, combine the cocoa powder, flour, baking soda, baking powder and salt. Stir in the chopped walnuts. Set aside.

4. In your mixer, cream the butter and sugar until fluffy, about 2 minutes. Add the milk, vanilla, and egg; beat until combined.

5. Gradually add the flour- nut mixture, mixing just until incorporated, batter will look thick.

6. Place the dough in the refrigerator and chill at least 4 hours, or over night.

7. Pre-heat the oven to 350º F.

8. Place the pearl sugar into a small container.

9. Remove the dough from the refrigerator, scoop a teaspoon of the dough into the palm of your hand and roll into a 1-inch ball. Then roll the ball into the pearl sugar coating it well. Place the cookie on to a baking sheet repeat with the remaining dough. Bake at 350º F for 10-12 minutes, or until golden brown.

10. Transfer the cookies to a cooling rack and let cool. Place on platter and enjoy.

TIPS & TRICKS

• The dough can be made and stored in the refrigerator for several days. Once the cookies are baked, they can be refrigerated for a week. They can also be frozen.

• Pearl sugar is this amazing crystalized sugar that doesn’t melt at high temperatures. You can top your favorite cookies or muffins with it. You can purchase it at www.kingarthurflour.com

Pimento Cheese Ball with Crostini

Ingredients

½ cup mayonnaise (store bought or homemade(homemade recipe below)
1 4 oz. jar diced pimentos, drained
1 clove garlic, crushed
2T yellow onion, grated
1 tsp. Worcestershire sauce
1 tsp. cayenne pepper
¼ tsp. salt
1 pound sharp cheddar cheese, grated
½ cup chopped nuts, walnuts, pecans, or almonds
1 T chopped parsley

Crostini:
1 baguette loaf, cut on diagonal into 24 thin slices
¼ cup olive oil

1. In a medium-size bowl, combine the mayonnaise, pimentos, garlic, onion, Worcestershire sauce, cayenne pepper, and salt. Stir in the cheese. Add more salt or cayenne, if necessary.

2. Line a small bowl with plastic wrap. Place the cheese mixture in the bowl, cover with plastic wrap and place in refrigerator for 3 hour.

3. When ready to serve place the nuts and parsley in a medium size bowl, stir until combined. Unwrap the cheese and place in the bowl. Press the nut/ parsley mixture into the cheese.

4. Place the cheese ball on to a platter with crostini. Cheese is best when served room temperature.

Crostini Prep:
1. Preheat the oven to 400º F.

2. Place the sliced bread onto a baking sheet. Brush each slice with a little olive oil. Bake until golden brown, about 8-10 minutes. Set aside.

Homemade Mayonnaise Prep:
3 egg yolk
1 tsp. Dijon mustard
1T vinegar
1 tsp. salt & pepper
1 ½ cup vegetable or corn oil

Preparation:
1. In your food processor, combine the egg yolk, mustard, lemon juice, salt & pepper. Pulse until combined. Slowly, in a steady stream, add the oil. Whisk until the mixture becomes emulsified. Makes 1 1/2cups

TIPS & TRICKS

• The cheese spread can be made a week in advance.

• If you wish you can make 2 smaller cheese balls. I leave my cheese ball flat on the bottom so it doesn’t roll off the platter.

• The spread can also be served in a small tureen or bowl instead of shaping into ball.

• Crostini can be cut, or complete cooked and stored in airtight container until ready to serve. Spread is also fantastic with pita chips, crackers, vegetables, or as a sandwich lie they serve at the master golf tournament!

Tri-Color Blue Cheese Coleslaw

Ingredients

1 small head of green cabbage
1 small head of purple cabbage
5 large carrots, peeled
¼ cup apple cider vinegar
½ cup sour cream
½ cup Greek non-flavored yogurt or mayonnaise
1 tsp. celery seed.
1 tsp. salt
1 ½ cup Blue cheese, Roquefort, or Gorgonzola cheese, crumbled
½ cup toasted walnuts, chopped

1. Cut the cabbage in half and remove the core. Cut into wedges that will fit in the feeding tube of the food processor. Fit the food processor with a slicing blade, turn the machine on and slice the cabbage. Remove from food processor and place into a bowl, mix together, then measure out 10 cups of the cabbage and place in a large bowl. Reserve any extra cabbage for another use.

2. Change the slicing blade to a grating blade and grate the carrots, then add to the bowl with cabbage.

3. In a small bowl, stir together the vinegar, sour cream, yogurt, celery seed, salt, and cheese.

4. Toss the cabbage mixture with dressing.

5. Top with toasted walnuts and serve immediately.

TIPS & TRICKS

• You can prepare vegetables & dressing ahead. Just assemble right before serving.

• Pull the dressing out of refrigerator 1 hour before serving to allow to warm up, then toss with slaw.

• To roast nuts: preheat oven 350º F. Place the nuts on a baking sheet and bake for 5-7 minutes. Watch carefully, they burn very quickly! Once cooled, the roasted nuts can be stored in an airtight container for several weeks.

The Best Dang BBQ Chicken

Ingredients

Sauce:
2 slices bacon
1 medium onion, finely diced
3 cloves of garlic, crushed
3 cups ketchup
¼ cup apple cider vinegar
¼ cup light brown sugar
¼ cup molasses
1T dry mustard
2 tsp. paprika
½ tsp. cayenne pepper
½ tsp. dried thyme
salt & pepper
8-10 pieces chicken, or 1 whole 4-pound chicken cut into parts

1. Sauce: In a sauce pan over medium-high heat, sauté the bacon until crisp, about 4-5 minutes. Remove the bacon from the pan and set aside for another use. Leave the bacon fat in the pan. Add the onions to the pan and sauté until golden brown, about 4-5 minutes. Add the garlic and sauté 1-2 minutes more.

2. Reduce the heat to medium and add the ketchup, apple cider vinegar, brown sugar, molasses, dry mustard, paprika, cayenne pepper and thyme. Bring the liquid to a simmer, lower the heat to low and continue simmering for 20 minutes more. Season with salt and pepper. Set aside.

3. Wash and pat dry the chicken parts. Trim off any extra fat that hangs off the chicken meat. Season with salt & pepper, set aside.

4. Pre-heat oven to 350º F. and preheat your BBQ grill to medium-high.

5. Place the chicken on the grill skin side up and grill for 5-7 minutes, then flip the chicken and grill for an additional 5-7 minutes until skin is nice and brown.

6. Remove the chicken from grill and place skin side down on a cooling rack on top a baking sheet lined with aluminum foil. Spoon the BBQ sauce on top of the grilled chicken pieces; you will have some sauce left over.

7. Place in a 350º F oven for 25-35 minutes or until chicken is cooked to an internal temperature of 165°.

8. Remove the chicken to a platter and serve with the extra BBQ sauce.

TIPS & TRICKS

• This BBQ is sauce is fantastic on beef and pork. I love to make a double batch; it can last in your fridge for weeks.

• I prefer to cook chicken on the bone whenever possible. The bone insulates the meat so that it doesn’t dry out when cooking and they are so flavorful. If you want to use boneless thigh, follow the timing of the recipe. If you wish to use boneless breast they will cook completely on the grill, no need to cook in oven. Top with BBQ sauce before serving.

• Cooking time for bone in thighs & legs are about 35 minutes, bone in breast 25 minutes

• We are going to start the chicken on the grill then finish it in the oven, so we get the smoky grill flavor and a sauce that isn’t burnt.

• Start by preheating you grill. Pat dry your chicken pieces and trim off any excess fat that is hanging off the side of the meat. This prevents the fat from catching on fire on the grill.

• Season with salt & pepper right before cooking so that the salt doesn’t bring out any moisture in the meat.

• When cooking the chicken, if the flames should flare up around the chicken, with your tongs simply pick the piece up and allow the flames to subside then place back on grill. If your fire gets to hot, lower the temperature to medium.

Raspberry & Peach Short Cake

Ingredients

Pastry
2½ cups all-purpose flour
1/3 cup granulated sugar
1T baking powder
¼ tsp. salt
1 tsp. zest of orange
4 oz. butter cut into pieces, chilled
1 cup heavy cream
1egg, beaten
sugar to sprinkle on top

Topping
2 cup raspberries berries, washed
2 cups peaches peeled and sliced
3T granulated sugar
½ cup Amaretto Liquor
2 cups heavy cream
¼ cups Confectioner’s sugar
1tsp vanilla

1. Preheat oven to 400° F.

2. Pastry: In a large bowl add the flour, sugar, baking powder, salt, and orange zest mix, until combined.

3. With a pastry blender, a fork or your fingers work the butter into the dry ingredients until it is small pieces

4. Add the heavy cream and stir just until the mixture come together, don’t over mix.

5. Turn the dough onto a lightly floured surface; roll dough out ½ inch thick. Cut with a 3-inch biscuit cutter and place on a parchment lined baking sheet. Brush with the beaten egg and sprinkle with sugar.

6. Bake at 400° F for 15 minutes, or until golden brown. Remove from oven and set aside to cool.

7. Topping: In a small bowl, toss the berries and peaches with the sugar and Amaretto and allow to sit and hour.

8. In a mixing bowl, beat the heavy cream, confectioner’s sugar, and vanilla until soft peaks form.

9. Assemble: Spilt the short cake biscuits in half, place the bottom on plate or platter, top with boozy fruit, whipped cream and then the top with biscuit top.

10. Serve and enjoy!

TIPS & TRICKS

• Shortcake is best made the day you will eat it.

• I like to stir in the heavy cream with a spoon, but finish incorporating it with hands which seems to work better for me.

• Rolling out the dough to a ½ inch thick will yield 10 cakes, then gather the remaining dough bits and shape into 2 additional cakes. If you wish thicker short cakes, just roll out the dough not as thin.

• I topped the short cakes, with Swedish pearl sugar, which doesn’t melt in the oven. It adds a nice crunch and looks pretty. You can purchase it at: www.kingarthurflour.com You can also top the cakes with turbinado, demerara, or even plain granulated sugar. It will give you a little sweetness to the top of the cake but will melt away and not add the pretty white crystal.

• The fruit is best tossed with the liqueur and sugar 1-2 hours before serving, any longer and the fruit will macerate into small pieces, which tastes good but isn’t really attractive, any left over fruit/sauce is great on yogurt or ice cream.

• Substitute any summer fruit for this recipe. Berries and stone fruit are wonderful.

• You can also use frozen fruit. Defrost on a baking sheet, this way the fruit keeps its shape.

• You can substitute different liqueurs too. Cointreau, Cassis, or rum are delicious.