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.

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.

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.

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!

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!

Couscous with Apricots & Pine Nuts

Ingredients

3 cups couscous
4½ cups boiling water
½ cup golden raisins
1 cup apricots, cut into bite-size pieces
½ cup pine nuts toasted
*2T chopped flat parsley
Salt & pepper

1. In a large 9x11 baking dish, spread out the couscous into a thin layer. Pour the boiling water on top. Cover with plastic wrap and let sit for 15 minutes.

2. Meanwhile, in a small bowl, add the raisins, apricots, pine nuts, and parsley. Toss together.

3. Remove the plastic wrap. Fluff the couscous with a fork, and then gently stir in the raisin mixture. Season with salt & pepper.

4. Serve warm or cold.

TIPS & TRICKS

• To roast nuts: preheat oven 350º F. Place the nuts on a baking sheet and bake for 3-5 minutes. Watch carefully, they burn very quickly! Once cooled, the roasted nuts can be stored in an airtight container for several weeks.

• There are so many combinations of dried fruits and nuts to add to create multiple spins on this dish. I love adding figs, dates, currents, almonds, and hazelnuts, too.

• You can add a drizzle of olive oil to add a yummy richness to the dish.

• It’s a great way to “clean out” the fridge. Use all of your left over bits of veggies, meats, and cheese and add them to the cooked couscous.

• It’s also fantastic as a salad. Just toss it with a nice vinaigrette!

Salmon Pâté with Crostini

Ingredients

1 baguette, sliced into 16 pieces diagonally
¼ c olive oil
4 oz. cream cheese, room temperature
8 oz. smoked salmon, chopped
1 shallot, finely chopped
1 T lemon zest
2 T lemon juice
½ cup Greek nonfat yogurt
1T fresh dill finely chopped
salt & pepper
fresh dill and capers for garnish

1. Preheat the oven to 425º 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.

3. In the bowl of your food processor, add the cream cheese and pulse 2-3 times. Add the salmon, shallots, lemon zest, lemon juice, yogurt, and dill. Pulse a few time until combined and reached desired smoothness (I like my pâté a bit chunky). Season with salt and pepper. Place the salmon pâté in bowl, terrine, or mold, and place in refrigerator until chilled firm, about 3 hours.

4. Remove ½ hour before serving. Decorate the top with dill and capers. Serve with crostini.

Tips & Tricks

• The differences between a mouse and a pâté are texture. A mouse is pureed smooth, where a pâté is a little chunky. So do as you prefer.

• This pâté can be made 3 days is advance.

• Serve the pâté with crostini, bagels, chips, or crackers. It is fantastic as a filling for tea sandwiches or if pureed smoothly can be used as a filling for stuffing cherry tomatoes or on top of cucumbers.

Roasted Beet & Fennel Salad

Ingredients

8-10 medium red or golden beets
16 oz. goat cheese
½ cup olive oil
1T fresh thyme, slightly chopped
1tsp. fresh rosemary, finely chopped
½ tsp. salt
4-5 grinds black pepper

Vinaigrette:
1T Dijon mustard
2T Balsamic vinegar
½ cup extra-virgin olive oil
3 bulbs of fennel
8 cups mixed greens, washed

1. Pre heat the oven to 350° F.

2. Line a small baking sheet with aluminum foil. Place the beets on the tray and place the tray into the oven to roast until they become soft to the touch, about 50-60 minutes. When they are soft, remove from the oven and set them aside until they are cool enough to handle.

3. When the beets are cool, use a peeler or paring knife to remove the skin. Cut the beets into a large dice and set aside.

4. Cheese: In a small bowl, combine the olive oil, thyme, rosemary, salt and pepper. Mix until combined. Pour ½ of the oil mixture into a shallow plastic or glass container with a lid. Cut the goat cheese into 1-inch rounds and place on top of the oil. Drizzle the remaining oil on top of the cheese. Cover with lid and place in refrigerator to marinate for 4 hours. Remove the cheese from the fridge 1 hour before serving.

5. Vinaigrette: In a small bowl, whisk the mustard and vinegar together. Slowly add the oil, a few drops at first, and then add a steady stream until the vinaigrette is thick and emulsified. Season with salt and pepper.

6. Salad: Using a knife or mandolin, slice the fennel bulbs into very thin then place in a serving bowl.

7. Add the salad greens and a little of the vinaigrette. Toss until well dressed. Place on platter or plates.

8. Top with beets and the cheese. Spoon a little of the oil marinade over cheese and beets. Serve immediately.

TIPS & TRICKS

• Beets without the green leaves can be stored in your fridge for several weeks. Once roasted, the beets can last for a week. I roast a bunch at time and peel then, as I need them.

• The marinated goat cheese can be made up to a week in advance. It is also great spread on crostini for a delicious and quick appetizer.

• You substitute fete for the goat cheese.

• You can change the mustard and vinegars to change and create different vinaigrettes.

Crabby Cake With Remoulade Sauce

Ingredients

Crab Cake:
1 pound fresh crab meat
¼ cup celery, finely diced
¼ cup green onion (white & light green part only), finely diced
1T parsley, finely chopped
1tsp. mustard, creole or whole grain
1tsp. lemon zest
2T lemon juice
1cup fresh breadcrumbs
Salt & pepper
2 eggs
½ cup olive oil

Remoulade:
1¼ cup mayonnaise (store bought or homemade see below)
¼ cup mustard, creole or whole grain
2T prepared horseradish
1T paprika
1 tsp. salt
¼ tsp. cayenne
¼ tsp. black pepper
1tsp. lemon zest
¼ cup lemon juice
¼ cup green onions, (white & light green part only), finely chopped
¼ cup celery, finely chopped
¼ cup Cornichon pickles finely chopped
Salt & pepper

1. In a large bowl, add the crab, with your fingers break it up into pieces and check for any shells.

2. Add the celery, parsley, onions, mustard, lemon zest, juice and breadcrumbs. Carefully toss to keep the crab in nice-size pieces. Season with 1 tsp. salt and 4-5 grinds of pepper.

3. In a small bowl beat the eggs then add to crab and mix until well combined.

4. Place in refrigerator for 20 minutes, (no longer that 2hrs or it will get to soggy) Remove the crab mixture from the fridge. Place about a tablespoon of mixture in your hand and shape into ball. Place on tray, or mat. Repeat with remaining crab mixture.

5. In a medium sauté pan, over medium heat add half the oil, allow it to heat up then place several crab balls into the pan (don’t overcrowd) Pat them down slightly into cakes. Cook the crab cakes 2-3 minutes on each side, until lightly brown. Remove from pan and place on tray. If necessary add the remaining oil and sauté the remaining cakes. Set aside

6. Remoulade Sauce: In a small bowl, combine all the ingredients and mix until combined, then season with salt and pepper.

7. Serve crab cakes warm or cold with sauce.

Mayonnaise

3 egg yolks
2tsp. Dijon mustard
1T vinegar
1 tsp. salt & pepper
1½-cup oil

1. In the bowl of food processor, combine the egg yolks, mustard, vinegar, salt & pepper. Pulse until combined. With motor running slowly, add a few drops of the oil then in a steady stream, add the remaining until the mixture becomes emulsified.

Tips & Tricks

• Crab cakes can be completely made and fried the day ahead. Allow to cool completely then cover and refrigerate. Right before serving, place the crab cakes on a rack on a baking sheet into a 425° oven for 5 minutes to reheat. Serve warm with sauce.

• These crab cakes are, of course, perfect as an appetizer with cocktails. Or as a first course, place 2-3 cakes on a plate or you can make 1 larger crab cake per person. Just increase the cooking time to 4-5 minutes a side.

• These cakes also make great picnic food or on top of a salad.

Winter Vegetable Tarte Tatin

Ingredients

2 large carrots, peeled, sliced into ½” rounds
2 large parsnips, peeled, sliced into ½” rounds
2 medium sweet potatoes, peeled, sliced into ½” rounds
2 medium Yukon gold potatoes, washed, sliced into ½” rounds
1 medium onion, peeled, sliced into half moons.
2T olive oil
1 tsp. salt
4-5 grinds black pepper

½ cup granulated sugar
1T apple cider or red wine vinegar
5 oz. goat cheese, crumbled
2T fresh sage, chopped
2T fresh thyme leaves

1 sheet puff pastry, defrosted
flour for dusting

1. Pre-heat oven to 400° F.

2. Place the carrots, parsnips, and potatoes into a large bowl and toss with olive oil, salt and pepper. Spread the vegetables onto a baking sheet (or two) in a single layer

3. Toss the onion in the bowl with the residual oil and place on the baking sheet.

4. Roast the vegetables for about 25-35 minutes, until slightly soft. Set aside.

5. On your kitchen counter, roll out the puff pastry into a 9” x13” square. Place on a parchment-lined baking sheet and refrigerator until ready to use.

6. Increase the oven temperature to 425° F. Set a 9” x 13” baking pan aside.

7. Place a small saucepan over medium heat; add the sugar, and 2 tablespoons of water. Swirl the pan around until the mixture becomes a light caramel color; about 4-6 minutes.

8. Remove from heat and immediately add the vinegar and a pinch of salt; stir until combined. Carmel will sputter and spatter, so be careful.

9. Working quickly, pour into the 9” x 13” pan and spread the caramel all over the bottom of the pan.

10. Place the roasted vegetables on top of the caramel in a snug decorative pattern, using smaller pieces to fill up any holes or spaces. You may have extra veggies, save for another use.

11. Sprinkle the onions, goat cheese, sage and 1 tablespoon of the thyme on top of the vegetables.

12. Remove the chilled dough from the refrigerator, fold the edges under and press the dough down on top of the vegetables. Prick the pastry all over with a fork.

13. Place in 425˚ F oven and bake for 20 minutes, reduce the temperature to 375˚ F and bake an additional 20 minutes until golden brown. Do not open the door while baking.

14. Remove from oven and cool for 10 minutes before carefully inverting the tart onto a serving dish or cutting board.

15. Sprinkle the remaining tablespoon of thyme on top and let the tart sit another 5-10 minutes before cutting into squares and serving.

TIPS & TRICKS

• You can roast the vegetables a day or two in advance.

• When you pour the caramel into the pan if it doesn’t spread out all the way to the edges, place the pan on the stove over low heat for a few second to remelt the sugar. Be careful the pan get very hot quickly!!

• The tart can be prepared up to step #11 early in the day and left on the counter and then continue the recipe closer to serving.

• The tart is best served warm to room temperature.

• You could use any combination of the vegetables you like and could substitute goat cheese with blue cheese or feta cheese.

Candied Glazed Butternut Squash

Ingredients

3T butter, room temperature
¾ cup granulated sugar
1tsp. cinnamon
½ tsp. nutmeg
¼ tsp. cloves
1 tsp. salt
black pepper
5 lbs. butternut squash, (8 cups)
½ cup toasted walnuts, rough chopped

1. Preheat oven to 400º F.

2. To cut the squash cut it in half, then run the knife down the sides to remove the skin. Scoop out the seeds then cut into 1/2inch cubes.

3.In a large bowl, combine the butter, sugar, cinnamon, nutmeg, cloves, salt and 4 -5 grinds of black pepper. Mix until combined into a paste.

4. Add the butternut squash and toss until well coated.

5. Spread the squash onto a baking sheet in a single layer and roast until caramelized and soft, about 35-45 minutes. Turn once during cooking.

6. Transfer the cooked squash and candied glaze on to a platter and top with walnuts. Serve.

• To roast nuts: preheat oven 350º F. Place nuts on a baking sheet and bake for 5 minutes. Shake the pan and continue baking until nuts are toasted, about 3-5 minutes more. Let them cool. The roasted nuts can be store in an airtight container for weeks.

TIPS & TRICKS

• You can cut up the squash 3 days before baking and place in zip lock bag or container. You can purchase precut squash. 2 pounds of precut squash yields about 8 cups. You may need to cut the pieces into small cubes.

• You can prepare the squash in the morning and then reheat it right before serving.

• Pumpkin, acorn squash, carrots and sweet potato are also divine candied.

• Pecans, almonds or hazelnuts work well.

Bourbon Pan Gravy

Ingredients

4T butter
4T flour
3¾ cups stock or pan dripping (skim off fat)
¼ cup bourbon
1T flat leaf parsley, chopped
salt and pepper

1. In a 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.

2. Add pan stock/drippings and bourbon while stirring. Turn the heat to medium high and cook until slightly thick, approximately another 4-6 minutes.

3. Season with salt and pepper to taste and add parsley.

TIPS & TRICKS

• This gravy is meant to be on the thin side, the idea is that it will be poured over the turkey and stuffing to warm them up.

• If you prefer a thicker gravy increase the butter and flour by 1 tablespoon each.

Apple, Walnut, & Sausage Stuffing

Ingredients

2 baguettes, cut into ½” cubes (10-12 cups)
1-pound sausage
4T olive oil
2 large onions, peeled and medium dice
3 cloves garlic, crushed
1½ cups celery, medium dice (6 large stalks)
1 ½ cups apple, medium dice (1 large apple)
2 cup (8 oz.) mushrooms, washed and sliced
1½-cup chicken stock
½ cup white wine
3T fresh sage, chopped
1 T fresh thyme leaves
1cup toasted walnuts* rough chop
2 eggs, beaten
salt & pepper

1. Put the bread cubes on a baking sheet and let them dry completely; dry overnight or place in a 350° F oven for 10 minutes.

2. In a large size sauté pan over medium heat, heat 2T of the olive oil; add the sausage. Using a spoon, break it into pieces and cook until brown. Remove the sausage from the pan with a slotted spoon and place into a large bowl.

3. If needed, add the remaining 2T olive oil to the pan (you may have enough oil left from cooking the sausage); and sauté the onions for 2–3 minutes, then add the garlic cook and another minute. Add the celery, apple and mushrooms. Continue cooking until slightly softened, about 5-8 minutes.

4. To the large bowl with the sausage, add the bread cubes, sautéed vegetables, chicken stock, wine, sage, thyme, and walnuts. Mix until well combined. Taste and season with salt & pepper, then add the eggs and fold them into the stuffing. The stuffing mixture should look moist, but not have puddles of liquid. If too dry, add a little more wine or stock.

5. Stuffing can be used to stuff turkey or place in a baking dish, cover with foil and bake in a 350° F oven until hot, about 20 minutes. Remove the foil and bake for additional 5-10 minutes to brown and crisp up stuffing.

*To roast nuts: preheat oven 350º F. Place nuts on a baking sheet and bake for 5 minutes. Shake the pan and continue baking until nuts are toasted, about 3-5 minutes more. Let them cool. The roasted nuts can be store in an airtight container for weeks.

TIPS & TRICKS

• You can cube and dry out your bread ahead of time. Store in an air tight containers. It can also be frozen.

• If the sausage is in a casing, remove it. I like to use Italian sweet pork, but you could also use chicken or turkey sausage.

• You can also do step #1 to #3 ahead of time or can be frozen.

Confetti Eggs

Ingredients

12 cold large eggs

Brine:
2 large beets cut in quarters
4 cups distilled white vinegar
2½ cups water
3T-granulated sugar
1T salt
4 black peppercorns

½ cup mayonnaise (store bought or homemade)
Salt and pepper

2 T chives finely chopped
3 T red, yellow, or orange bell peppers finely chopped

1. To hard-boil eggs: Carefully place the eggs in a saucepan with a lid, and cover with cold water. Bring the water to a boil. Once water has come to a boil, remove the pot from heat and cover with the lid. Let the eggs sit for 15 minutes. Remove the eggs from the water. Place them in a bowl filled with ice water and let them sit for 15 minutes. Remove from water and peel. Set aside.

2. Brine: In a large saucepan, combine the beets, vinegar, water, sugar, salt, and pepper. Bring the mixture to a boil. Then reduce the heat to a simmer and let cook 15 minutes. Remove from the heat and let cool completely. Strain the mixture. Set the beets aside.

3. Place the hard-boiled eggs into a large glass jar with a lid. Cover with the brine and place in refrigerator. Marinate for 2-4 hours.

4. Remove the eggs from the brine. Cut them in half. Place the whites onto a platter and the yolks into a small bowl. Using a fork, smash the yolks into crumbs. Stir in the mayonnaise and season with salt and pepper. Set aside.

5. Using a spoon or pastry bag, pipe the yolk mixture into the whites.

6. Sprinkle on top of each egg chopped chives, radishes, and peppers. Serve either chilled or at room temperature.

Homemade Mayonnaise

3 egg yolks
2 tsp. mustard
1T vinegar
1 tsp. salt & pepper
1½-cup oil

1. In a medium size bowl, food processor, or blender, combine the egg yolks, mustard, vinegar, salt, and pepper. Whisk until combined. Slowly in a steady stream, add the oil. Whisk until the mixture becomes emulsified

TIPS & TRICKS

Tips & Tricks:

• Using old eggs can sometimes make them easier to peel. Look on the carton for the expiration date and buy eggs close to that date. This is because the eggs lose moisture though the pore in their shell as they age, which makes the air pocket at the top of the egg larger. Start peeling at the top of the egg. The ph also changes in the egg, which makes them adhere to the shell less. Sometimes you’re just going to get a “bad egg” that doesn’t peel so I also cook an extra one or two. ☺

• Always use cold eggs and cold water so they gently heat up, and have less chance of cracking.

• The longer you marinate the eggs in the brine, the darker the color will become.

• You can peel and use the pickled beets in salad or as garnish.

White Bean & Roasted Garlic Dip

Ingredients

1 large head garlic
1T olive oil

4 cup cannellini or small white bean or 2 14 oz. cans of beans, drained
1T lemon zest
2T lemon juice
2T water
Salt & pepper

2T olive oil
¼ cup sundried tomatoes, oil packed, drained, and chopped
¼ cup hazelnuts, toasted and chopped
3T parsley, chopped finely

Crostini:

1 baguette loaf, cut on diagonal into 20 thin slices
¼ cup olive oil

1. Preheat oven to 350º F.

2. Line a small baking sheet or pan with parchment paper. Cut off the top of the garlic head and place on baking sheet. Drizzle olive oil on top. Place in oven and bake until soft to the touch, about 45-50 minutes. Let cool.

3. Once the garlic is cool, squeeze all the cloves out into a food processor. Pulse a few times.

4. Add the beans, lemon zest, juice, and water. Blend until smooth and creamy. If the mixture is too thick, add another tablespoon or two of water. Season with salt and pepper.

5. Pour the bean dip into a shallow bowl. Drizzle a little olive oil on top. Sprinkle the sundried tomatoes, hazelnuts, and parsley on top.

6. Serve with crudité, pita chips, or crostini

Beans:

1. Rinse the beans to remove foreign particles. Place in a bowl and cover with cold water; soak the beans overnight. Drain beans.
2. In a large pan with a lid, add the soaked and drained beans. Cover with water.
3. Bring beans to a boil, then lower heat to a simmer place. Cover ¾ of the pot and simmer until beans are tender, about 40-60 minutes. Add more water if necessary. Season with salt and pepper. Set beans and cooking liquid aside until needed. Makes 8 Cups.

Roasted Nuts:

1. Preheat oven 350º F. Place nuts on a baking sheet and bake for 5 minutes. Shake the pan and continue baking until nuts are toasted, about 3-5 more minutes. Set aside.

Crostini:

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.

TIPS & TRICKS

• Just don’t roast 1 head of garlic, but instead several. It is great smeared on a crostini with a glass of wine as an appetizer, or add to your favorite sauce or soup.

• You can also top the dip with chopped olives or different types of nuts like almonds and pecans.

• Can be made 3 days in advance. Just cover securely with plastic wrap.

Curried Beef Wontons, Spicy Mustard Sauce

Ingredients

Curry Spice Blend:

1 tsp. black peppercorns
4 cloves
1 tsp. coriander seeds
1 tsp. cumin seeds
1 tsp. fennel seeds
½ tsp. fenugreek seeds
1tsp. paprika
1tsp. turmeric
½ tsp. salt

2T olive oil
1 medium onion, medium diced
2 cloves garlic crushed
1 pound ground beef
1 cup frozen peas
1 package Wonton wrapper
Vegetable oil

Mustard Sauce:

½ cup mayonnaise (store bought or homemade)
½ cup Greek plain yogurt
4T mustard
1T Tabasco
Ground black pepper

1. In a small sauté pan over low heat, add the black peppercorns, cloves, coriander, cumin, fennel, and fenugreek seeds. Toast until fragrant. In a spice grinder, grind the toasted spices. Add the paprika, turmeric, and salt. Grind until blended. Set aside.

2. In a large sauté pan over medium heat, heat 2 tablespoons of the olive oil; sauté the onion until soft, about 3-4 minutes. Add the garlic, ground beef, and 3 tablespoons of curry spice blend. Stir until combined. Continue cooking until the meat is completely cooked, about 8-10 minutes more.

3. Remove from heat and stir in the frozen peas. Season with salt and pepper and allow to cool completely.

4. Once the mixture is cooled, place in food processor and blend until smooth.

5. Take a wonton wrapper and place a teaspoon of the curry beef filling in the middle of the wonton. Lightly brush the edge of the wrapper with water, and then fold the wrapper over the filling to make a triangle.

6. Lightly brush the pointed ends with a little water and fold them toward the middle, making a little bishop’s hat. Place on a parchment-lined baking sheet. Repeat with the remaining wontons. Don’t allow the wontons to touch each other.

7. In a small bowl, combine the mayonnaise, yogurt, mustard, Tabasco, and 4-5 grinds of black pepper. Taste the sauce, adding more Tabasco, pepper, and a little salt if needed, making it as spicy as you like. Set aside.

8. In a large sauté pan over medium heat, add enough vegetable oil to have a ½ inch in the bottom of pan. Once the oil is hot, add several wontons. Do not overcrowd the pan.

9. Fry the wontons, turning once or twice until crispy brown on both sides, about 2-3 minutes. Place on a paper towel-lined plate. Let drain and slightly cool. Repeat with remaining wontons.

10. Transfer the wontons on a platter and serve with spicy mustard sauce.

Homemade Mayonnaise

3 egg yolks

2tsp. mustard

1T vinegar

1 tsp. salt & pepper

1½-cup oil

1. In a medium size bowl, food processor, or blender, combine the egg yolks, mustard, vinegar, salt, and pepper. Whisk until combined. Slowly, in a steady stream, add the oil. Whisk until the mixture becomes emulsified.

TIPS & TRICKS

• Please take the time and try to make your own curry spice blend. It is far superior to anything you will buy on the shelf.

• I purchase all my individual spices at a Middle Eastern market. They sell them in bulk and are very inexpensive. I save spice jars from other spices and blend a double or triple batch to have on hand.

• I use a coffee grinder as a spice grinder. But once you grind the spices, you can’t go back to grinding coffee!! ☺

• Make sure the wontons do not touch each other or they will stick together. You can prepare these 3 days in advance. Just make sure to cover well.

• They also freeze beautifully. Place the trays of wontons in freezer and allow them to become frozen. Then transfer into a container or plastic bag. When ready to use, heat the oil and place the frozen wontons directly in the oil. Only fry a few at a time since the frozen wontons will lower the heat of the oil and will otherwise become oily.

• Spicy mustard sauce can be made 3 days in advance and is great as a dip for veggies, or a spread on sandwiches. I like to use Tabasco because it adds a nice vinegary kick to the sauce, but you can substitute other hot sauces.

Savory Corn Madeleine

1tsp. unsalted butter, room temperature

2T all-purpose flour

½ cup all-purpose flour

½ cup yellow corn meal

1 ½ tsp. baking soda

¼ tsp. salt

1 egg

½ cup buttermilk

3T butter, melted

3T chives, finely diced

½ cup pepper jack cheese, grated

1. Preheat the oven to 425º F.

2. Using the 1-teaspoon of butter, butter the madeleine molds. Then dust the molds with the 2 tablespoons of flour. Set the pan aside.

3. In a large bowl, sift together the flour, corn meal, baking soda, and salt.

4. Mix the egg, buttermilk, and butter together until combined.

5. Add the butter mixture to the flour mixture, mixing just until combined. Do not over mix. Fold in the chives and cheese.

6. Spoon 1 tablespoon of the batter into each prepared cookie mold. Bake until puffy and lightly browned, about 8-12 minutes.

7. Invert the pan onto a cooking rack, remove cookies, and let them cool.

8. Place on platter and serve warm or room temperature.

TIPS & TRICKS

• Use a paper towel or pastry brush to spread the butter over the molds. Even if your pan is non-stick, butter and flour the molds. The butter melts in the oven and helps make those beautiful shell indentations into the batter.

• Mix only until the batter starts to come together. Then fold in the cheese and chives. This way you don’t over mix the batter.

• Scoop immediately into pan and get into the oven so that the buttermilk reacts with the baking soda, keeping the batter light and fluffy.

• You can add different goodies. Try substituting the pepper jack cheese with cheddar cheese, and the chives for green onions. You could also add chopped chilies, jalapeños, or even corn kernels.

• They go really well with a bowl of chili or a hearty soup. They are best made and eaten the same day.