Toasted Cornbread Panzanella
(Yields 4 to 6 servings)
Prep time: 20 minutes
Cook time: 8 minutes
4 cups cornbread, cut into 1/2-inch cubes
1/4 cup red wine vinegar
2 Tbs. sherry wine vinegar
1 garlic clove, minced
3/4 cup extra virgin olive oil
Kosher salt and freshly ground black
pepper to taste
2 pints cherry or grape tomatoes, halved (or substitute wedges of 3-4 large tomatoes)
1 small red onion, peeled, quartered, and thinly sliced
1 small seedless cucumber, halved and thinly sliced
1 yellow or orange bell pepper, halved, seeded, and thinly sliced
8 oz. fresh mozzarella ciliegine balls, halved
2 Tbs. chopped fresh basil leaves
2 Tbs. chopped fresh parsley leaves

Preheat oven to 400ºF. Spread cornbread in a single layer on a rimmed baking sheet. Toast in the oven for about eight minutes or until dry and lightly golden, tossing once halfway through. Set aside to cool.

Meanwhile, whisk the vinegars, garlic, and olive oil together in a small bowl, seasoning to taste with salt and pepper.
Combine the tomatoes, vegetables, and mozzarella in a large serving bowl. (The recipe up to this point can be made a few hours in advance, then covered and refrigerated.) When ready to serve, fold the toasted cornbread and fresh herbs into vegetable and cheese mixture. Toss all ingredients with the vinegar dressing just before serving.

Open-Face Tomato Sandwiches with Chive Aioli
(Yields up to 8 sandwiches)
Prep time: 10 minutes
Cook time: none
1 loaf fresh ciabatta bread
Homemade aioli (recipe follows)
4 beefsteak tomatoes
Kosher salt
1 bunch watercress, tough stems
removed
Extra virgin olive oil
Balsamic vinegar

For each sandwich, cut one 1/2-inch slice of bread from the loaf. Generously spread aioli on one side of the bread slice. Lay face-up on serving plate. Cut 1/4-inch slices from the tomato and shingle three tomato slices on top of bread. Sprinkle with kosher salt. Top tomato layer with a small handful of watercress. Drizzle with olive oil and balsamic vinegar.

For the aioli:
1 cup Hellmann’s mayonnaise
1 tsp. fresh lemon juice
3 Tbs. chopped fresh chives
1/2 tsp. freshly ground black pepper
Pinch of garlic powder

Combine ingredients in a medium bowl. Stir until well-blended.

Gruyère & Scallion Tomato Pie
(Yields 6 servings)
Prep time: 20 minutes
Cook time: 35 minutes
1½ cups grated Gruyère cheese, grated
on large holes of box grater
1/2 cup grated fontina cheese, grated
on large holes of box grater
1/2 cup chopped scallions
1 cup mayonnaise
1 tsp. Worcestershire sauce
Salt and pepper to taste
1 nine-inch deep-dish pie crust dough (such as Pillsbury)
4 medium vine-ripe tomatoes, cored and sliced

Preheat oven to 350ºF. In a medium bowl, mix the cheeses, scallions, mayonnaise, and Worcestershire until well-combined. Add salt and pepper to taste.

Line the pie plate with crust and crimp the edges. Layer bottom of unbaked pie shell with enough tomatoes to cover, reserving remaining slices for top layer. Place dollops of cheese mixture over tomato layer and gently spread to cover. Layer remaining tomato slices in concentric circles on top of pie, gently pushing them into cheese mixture so that they set firmly.

Bake for approximately 25 to 35 minutes, or until crust and cheese mixture are lightly browned. Lightly cover with foil and let set for 15 minutes before slicing so that slices will preserve their shape. Serve warm.

Fried Green Tomato & Crab Stack
(Yields 6 servings)
Prep time: 25 minutes
Cook time: 25 minutes
2-3 large green tomatoes
2 cups flour
1/8 tsp. cayenne pepper
1/2 tsp. dry mustard
1 Tbs. salt
1/2 Tbs. black pepper
2 large eggs
1 ¾ cups milk
1 cup cornmeal
2 cups panko bread crumbs
1/2 cup canola oil
Crab salad (recipe follows)
Remove the top and bottom ends of the tomatoes and strip away any remaining core. Discard ends. Slice tomatoes into 1/2-inch slices, for a total of 12 slices, and set aside. Line a baking sheet with parchment paper and set aside.

To prepare the breading, mix the flour, cayenne, dry mustard, salt, and black pepper in a shallow bowl. Next, whisk the eggs and milk together in a separate bowl. In another shallow bowl, combine the cornmeal and panko. Leave each bowl lined up in the order they were prepared, placing sliced tomatoes at the beginning of the line and prepared parchment-lined pan at the end of the line.

To bread the tomatoes, dredge both sides of one slice in flour mixture, patting off any excess flour. Next, dip the floured slice into the egg wash so it is completely coated. Immediately drop the tomato slice into the cornmeal mixture, turning until evenly coated with breading. Transfer to parchment-lined pan and repeat with remaining slices. Discard any remaining breading ingredients when finished. (The breaded tomatoes can be prepared up to six hours ahead of time. Wrap pan and refrigerate until ready to fry.)

Heat canola oil in a large cast-iron skillet over medium-high heat until hot but not smoking. Cook tomatoes in batches until golden brown all over, two to three minutes per side. Drain on paper towels. (Tomatoes will hold in a single layer in a 200ºF oven until all batches are complete.)

To assemble each stack, place one fried green tomato on individual serving plate. Top with a tablespoon of the crab salad. Top with another fried green tomato, followed by another spoonful of crab salad. Layer the remaining servings in the same fashion, distributing the crab salad evenly. Serve immediately.

For the crab salad:
1 ear sweet yellow corn, cooked
1 lime
1/2 cup chopped fresh cilantro leaves,
plus one whole leaf for garnish
1 small shallot, minced
1/2 tsp. each salt and pepper
1 Tbs. extra virgin olive oil
10 oz. lump crabmeat

Using a sharp knife, scrape the kernels from the ear of corn into a medium bowl. Zest the lime over the corn. Halve the lime and squeeze juice from both halves over the corn. Add chopped cilantro, shallot, the salt and pepper, and olive oil to bowl and stir to combine. Gently fold in lump crabmeat, being careful not to break up big pieces. Cover and refrigerate until ready to assemble, up to six hours in advance.

Green Tomato Chow Chow
(Yields approximately 2 cups)
Prep time: 15 minutes
Cook time: 1 hour
1 cup distilled white vinegar
1/3 cup water
1/2 cup sugar
1 tsp. salt
1/2 tsp. celery seed
1/2 tsp. mustard seed
1/2 tsp. ground black pepper
3 green tomatoes, seeded and diced
1 each yellow and green pepper, cored and diced
1 sweet onion, peeled and diced
Pinch of crushed red pepper flakes (optional)

Heat first seven ingredients in a heavy-duty, non-reactive saucepan over medium-high heat, stirring to dissolve sugar. Add tomatoes, peppers, onion, and pepper flakes to pan and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until the vegetables are soft and sauce is thickened, approximately 40 minutes. Serve warm or at room temperature.

Tomato Pineapple-Jalapeño Salsa
(Yields approximately 2 cups)
Prep time: 25 minutes
Cook time: none
3 medium ripe tomatoes, cored, seeded, and finely diced
1/2 ripe pineapple, cored and finely diced
1 jalapeño pepper, cored, seeded, and minced
1/2 small red onion, finely diced
2 garlic cloves, pressed
1 tsp. honey
Juice of 1 lime
2 Tbs. torn fresh cilantro leaves
Pinch of salt
Toss all ingredients together in a small bowl. Serve chilled or at room temperature.

Toasted Cumin Tomato Jam
(Yields approximately 2 cups)
Prep time: 10 minutes
Cook time: 25 minutes
2 Tbs. cumin seeds
2 Tbs. butter
8 plum tomatoes, seeded and chopped
2 Tbs. yellow onion, minced
2 tsp. peeled grated fresh ginger root
1 ½ Tbs. fresh lemon juice
1 Tbs. honey
1 tsp. garlic powder
1/2 tsp. salt
Place cumin seeds in a large nonstick skillet over low heat. Cook, swirling the pan often to avoid burning, until fragrant and lightly toasted, about three minutes. Add butter to skillet and increase heat to medium. Once the butter is melted, stir in the tomato,

onion, and ginger. Continue to cook over medium heat until the onion is soft, about three minutes. Add lemon juice, honey, garlic powder, and salt. Simmer for an additional 10 to 15 minutes until the mixture is thickened. Serve warm or at room temperature.

Brunch at the Beach Breakfast Sausage & Wadmalaw Onion Casserole

(serves 10)

One 3-quart 9" x 13" casserole dish

1/2 cup dry breadcrumbs

1/4 cup extra virgin olive oil

4-5 large Wadmalaw sweet onions, halved and thinly sliced lengthwise

12 oz. bulk breakfast sausage (you can also use Italian)

3 lbs. fresh ricotta

3/4 cup flour

7 large eggs (beaten)

3/4 cup grated Parmigiano Reggiano

Freshly ground pepper, to taste

2 cups fresh baby spinach leaves

1-2 Tbs. butter

Preheat oven to 350?F. Butter the bottom and sides of the casserole dish and dust with the breadcrumbs. Set aside. In a large sautÈ pan over low heat, sautÈ onions in olive oil very slowly, stirring frequently, until soft and translucent, about 20 to 30 minutes. Do this in two batches if needed. Remove the onions from the pan and add the sausage. SautÈ the sausage until done. Drain, crumble, and set aside. Mix the ricotta, flour, eggs, cheese, and pepper. Add the cooked onions and sausage, and mix again. Fold in the spinach leaves.

Fill the casserole dish with the mixture and bake for 60 to 90 minutes. (Cooking time will depend on the shape of your dish). If it begins to brown before it is cooked through, cover the top with foil and continue baking. Casserole is done when a cake tester inserted in the center comes out clean. Serve immediately.

Sunrise Cocktail

(Yields 1 8-oz. serving)

Equal parts orange and pineapple juices

1.5 oz. vodka or rum, optional

Swirl of grenadine

Splash of soda water

Blood orange and pineapple slices for garnish

Fill an eight-ounce glass half full with ice. Layer both juices, plus alcohol if using. Add grenadine, pouring just enough to make one ìswirlî and top with soda water. Garnish with fruit slices. Stirring contents will give the drink a uniform peach color, or for a layered presentation, serve without mixing.

Garlic-Studded Easter Lamb

Leg of lamb, boned and tied (each raw pound of meat will yield 3 cooked portions)

1 head of garlic, peeled into cloves

3-4 sprigs fresh mint

3-4 sprigs fresh rosemary

1/3 cup olive oil

1/4 cup balsamic vinegar

1 cup white wine (more can be added if needed for pan juices)

Ground salt and pepper to taste

Preheat oven to 400?F.

Place the roast in a roasting pan and cut 10 to 12 deep slits all over the roast with a sharp paring knife. Stuff these slits with the cloves of garlic (if the cloves are very large, slice them lengthwise) and pieces of mint and rosemary.

In a small bowl, whisk the olive oil, vinegar, and wine together. Pour over the roast and rub over the surface. Use ground salt and pepper to taste.

Roast for about 10 to 15 minutes, or until meat starts to brown. Lower the temperature to 350?F for the remainder of the cooking time. Roast should cook about 10 to 15 minutes per pound, or until the internal temperature is 125?F in the center. Let cooked meat rest 10 to 15 minutes. Thinly slice and serve with pan juices.

Chef's Note: Although I prefer boneless because of ease of carving, this can also be done with a bone-in leg of lamb.

Roasted Fingerling Potatoes with Fresh Herbs

(Serves 6)

1 ? lbs. fingerling potatoes

1/2 cup extra virgin olive oil

10-12 peeled cloves of fresh garlic

Ground salt and pepper

1/2 cup chopped fresh herbs (try Genovese basil, lemon thyme, oregano, and mint; or fresh rosemary, thyme, and sage)

Preheat oven to 350?F. Rinse potatoes in cold water and cut in half lengthwise.

Place potatoes, olive oil, garlic, salt and pepper, and 1/4 cup of the herbs in a roasting pan and toss well. Roast in a single layer about 20 to 25 minutes until crisp on the outside and soft on the inside. To crisp the potatoes, you can place them under the broiler for a minute or two, watching them carefully and turning once.

Sprinkle with remaining 1/4 cup herbs and additional salt if desired. Serve hot. Chefís Note: One of the best things about spring is the emergence of our herb gardens. I like to start with plants rather than seeds, so I can begin to clip and use them immediately. This recipe takes advantage of whatever herbs are growing in your garden.

Spring Artichoke & Pea Salad

(Serves 6)

6 fresh baby artichokes*

1/2 fresh lemon

3 cups fresh or frozen garden peas

1 large Wadmalaw sweet onion, thinly sliced

1/4 cup extra virgin olive oil

1/3 cup chopped fresh mint

Ground salt and pepper to taste

Working with only the smallest fresh artichokes, remove tough outer leaves; cut a thin slice off the bottom of the stem, and trim the top of the artichoke, removing the thorns. Cut each artichoke in half lengthwise. Rub all cut areas with lemon to keep artichokes from turning brown. Poach in simmering salted water with the 1/2 lemon, until tender (about 10 minutes). Strain and reserve. Discard lemon. Poach peas in simmering salted water until tender. Strain and reserve.

SautÈ onion in extra virgin olive oil very slowly, on a very low flame, for about 20 to 30 minutes, or until translucent. Stir four to five times during cooking, taking care not to brown them.

Toss artichokes, peas, onions, and mint together and season with salt and pepper. Serve chilled or at room temperature. *If baby artichokes are not available, the next best thing is frozen artichoke hearts. Canned artichoke hearts can also be used, but the flavor and texture will be slightly different.

Strawberry Citrus Muffins

(Yields 12 standard-size muffins)

2 cups unbleached all-purpose flour

1 Tbs. baking powder

1/2 tsp. salt

1/2 tsp. freshly grated nutmeg

Grated rind of one lemon

2 large eggs

1 cup milk

2/3 cup granulated sugar

1/2 cup melted salted butter

1/2 tsp. orange extract

15 large fresh strawberries, hulled, roughly chopped, and tossed in granulated sugar to coat

3-4 Tbs. of granulated sugar for dusting muffins

Preheat oven to 400?F. Grease muffin tin with butter or nonstick cooking spray. Sift first three ingredients together. Add nutmeg and grated lemon rind. Set aside. Beat the next five ingredients in a separate bowl. Add the flour mixture and mix lightly to moisten. Do not over-mix. Batter should not be smooth.

Fold in the prepared strawberries. Spoon mixture into greased muffin tin, filling each 3/4 full. Bake for about 15 minutes or until a cake tester inserted in the center of a muffin comes out clean. Serve warm with butter.

Minted Scones

(Yields 8 large scones)

1 æ cups unbleached all-purpose flour

2 º tsp. baking powder

1 Tbs. sugar

1/2 tsp. salt

1/4 cup salted butter (cut in small pieces and freeze for 10 minutes before using)

1/4 cup chopped fresh mint

2 large eggs

1/3 cup heavy cream

Granulated sugar for dusting

Preheat oven to 425?F.

Place the first four ingredients in the bowl of a processor* and pulse a few times to mix. Add the frozen butter and run for one minute or so until butter is incorporated. Add the mint and pulse again to mix.

Beat the eggs in a small bowl, setting aside about one tablespoon for glazing before adding the cream. With the processor running, pour the liquid ingredients into the dry ingredients through the chute. As soon as the liquid is in, turn off the processor, pulsing once or twice to finish blending. Dough should not form a ball. Do not over-mix. (If you prefer to do this by hand, sift the dry ingredients together and cut in the butter. Mix in the mint. Add the prepared liquid (as above) and mix quickly, using just a few strokes. Avoid over-mixing.) Drop mixture onto a lightly floured surface, gather the dough, and pat into an eight-inch circle. Cut into eight wedges and place on an ungreased cookie sheet. Brush each scone with the reserved egg and sprinkle with sugar.

Bake for about 15 minutes until golden brown. Serve while still warm with butter and jam.

Sweet Ham Tea Sandwiches

(Yields approximately 2 dozen sandwiches)

1 cup whipped cream cheese

1 Tbs. apricot preserves

12 oz. diced ham

1/4 cup chopped dried apricots

1/4 cup diced celery

Chopped fresh mint to taste

Cracked pepper to taste

Assorted sliced bread (whole wheat, pumpernickel, white, cinnamon raisin) In a bowl, blend the preserves with the cream cheese. Add the remaining filling ingredients and mix well.

Prepare the sandwiches using different types of bread. Using a sharp chefís knife, slice off the crusts, and cut each sandwich into four pieces (squares or triangles). Serve.

Chef's Note: If you chill the sandwiches for an hour, they will look ìcleanerî when you cut them. If you would like to make the sandwiches ahead of time, store them in a plastic storage box, placed close together, and layered with damp paper towels.

Pork Tenderloin with Cranberry Relish

(Yields 2 cups relish, Serves 6-8)

2 lbs. pork tenderloin, boneless and skinless

1/2 tsp. ground rosemary

1/2 tsp. salt

1/2 tsp. black pepper

2 Tbs. olive oil

Preheat oven to 400º F. Season tenderloins with ground rosemary, salt, and pepper. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear tenderloins on all sides, about one minute per side. Transfer to oven and cook until pork registers 155º F for medium well, approximately 15 minutes. Allow pork to cool on cutting board for at least 10 minutes before slicing.

For the cranberry relish:

1 (12 oz.) bag fresh cranberries

1 navel orange, zest and juice

1/2 cup water

1/2 tsp. balsamic vinegar

1 cup sugar

1/4 tsp. salt

Dash of white pepper

Combine the cranberries with both the zest and the juice from the navel orange in a medium nonreactive saucepan. Add the remaining ingredients and simmer over medium heat for 10 minutes, or until most of the berries have popped, stirring occasionally. This can be made in advance. Cool to room temperature before covering and refrigerating. The relish can be served warm or at room temperature. Thinly slice tenderloins on the bias and arrange on the serving platter, fanning the slices. Present cranberry relish in a separate bowl for guests to serve themselves.

Turnip Onion Gratin with Winter Herbs

(Serves 6-8)

1 cup half and half

1 cup homemade or store-bought chicken stock

1 Tbs. chopped fresh sage

1 Tbs. fresh tarragon leaves

1 Tbs. chopped fresh rosemary

1/2 tsp. garlic powder

1/4 tsp. dry mustard

Dash of nutmeg

1 lb. turnips, without greens

1 medium yellow onion

Salt and pepper

1/2 cup freshly grated parmesan cheese

1/2 cup panko (Japanese bread crumbs)

Preheat oven to 400º F. Spray a 9 ½-inch pie plate with cooking spray. Heat the half and half and chicken stock in a small saucepan over medium heat. Whisk in the fresh herbs, garlic, dry mustard, and nutmeg and bring to a simmer. Remove from heat. Trim the turnips of any root ends, peel, cut into 1/8-inch slices, and set aside. Peel the onion and cut into 1/4-inch slices, leaving rings intact. Layer bottom of the baking dish with half of the turnip slices, overlapping slightly. Lightly salt and pepper the first layer. Evenly layer all of the onion slices on top of the first layer of turnips. Lightly salt and pepper the onions. Layer the remaining turnip slices on top of the onions, overlapping slightly. Lightly salt and pepper them. Pour the cream and herb mixture over the layered vegetables in the pie plate. Stir together the parmesan and panko in a small bowl and sprinkle evenly over top layer of turnips in baking dish. Cook for one to one and a half hours, until a knife easily penetrates vegetables, the top is browned, and most of the liquid is absorbed. (If your topping is browning too quickly, you can cover baking dish lightly with a greased sheet of foil.) Let gratin cool at least 10 minutes before slicing.

Minted Grapefruit & Fennel Salad

(Serves 6-8)

1 (10 oz.) package mixed greens

1 bulb fennel, fronds removed, halved through core, and thinly sliced

1 grapefruit, peeled and segmented

1 small red onion, thinly shaved

1 recipe vinaigrette (recipe follows)

4 oz. goat cheese, crumbled (optional)

Freshly ground black pepper (optional)

Spread the greens over the base of a serving dish. Top with sliced fennel, grapefruit, and red onion and lightly toss. Immediately before serving, drizzle with vinaigrette. Top with crumbled cheese and fresh pepper.

For the vinaigrette:

1 cup red wine vinegar

1 Tbs. chopped fresh mint

Salt and pepper to taste

2 cups extra virgin olive oil

Whisk together the red wine vinegar, mint, salt, and pepper in a medium-sized bowl. Slowly whisk in olive oil until emulsified. The vinaigrette can be made one day in advance and stored in the refrigerator if you do not add the mint until you are ready to serve the vinaigrette. Shake before using.

White Chocolate Cherry Fudge

(Yields 36 squares)

2 ½ cups powdered sugar

2/3 cup whole milk

4 Tbs. unsalted butter

12 oz. good quality white chocolate, chopped

1/2 tsp. almond extract

1 cup coarsely chopped dried cherries

1/2 cup sliced almondsv

Line an eight-inch square pan with foil or wax paper. Spray the lining with nonstick spray and set aside. Combine powdered sugar and milk in a large, heavy-bottomed saucepan over medium heat. Stirring constantly, add the butter and bring to a boil. Boil for five minutes without stirring, or until a candy thermometer registers 234º F. Reduce heat to low and gradually add the chocolate, whisking until chocolate is fully melted and mixture is smooth. Stir in almond extract. Remove from heat and stir in cherries and almonds. Pour mixture into prepared pan. Refrigerate for one hour. Lightly score fudge into one-inch portions before completely hardened. Refrigerate for two more hours or overnight until firm. Invert pan, peel away the lining, and cut into squares.

Rosy Pecans

(Yields 2 cups)

2 cups pecan halves

2 Tbs. extra virgin olive oil

1/2 tsp. ground pepper

1/8 tsp. freshly ground red pepper (if desired)

1/2 cup fresh rosemary “leaves” (needles stripped from the stems)

Freshly ground salt, to taste

Preheat oven to 375º F.

Combine nuts and olive oil in a medium bowl. Add ground pepper, red pepper, and ¼ cup of the fresh rosemary. Stir until pecans are coated evenly. Spread in one layer on a sheet pan lined with parchment paper.

Bake for 10 to 15 minutes; the nuts should have darkened in color. Remove from oven and toss with remaining rosemary and freshly ground salt to taste. Serve warm or at room temperature.

Smashed Potato Soup with Fresh Dill

(Serves 6)

2 lbs. small red potatoes, washed and quartered*

4 cups chicken stock

1 cup whole milk

1 cup heavy cream

1/2 cup fresh dill, chopped

6 sprigs fresh dill

Salt and freshly ground pepper, to taste

Place prepared potatoes in a heavy pot with the chicken stock. Bring to a boil, and lower heat to a simmer. Simmer about 20 minutes, or until potatoes are very tender. Remove pot from heat and smash potatoes in the stock with a potato masher. Return to the heat, adding milk, cream, and dill. Return to a simmer. Taste, and add salt and pepper if needed. Serve hot or cold, garnished with a sprig of fresh dill.

*Chef’s Note: I like the red skins of the potatoes in the soup, but if you prefer, use large boiling potatoes, peeled and cut into pieces. You might also try this recipe with sweet potatoes, but peel them first.

Mussels Oreganata

(Yields 2 appetizer portions)

2 cups white wine

1 dozen fresh mussels, cleaned (choose ones that are tightly shut or close when tapped)

1 cup Mudiga (recipe below)

2 Tbs. extra virgin olive oil

1/2 lemon, seeds removed
Preheat oven to 350º F.

Heat wine in a large skillet over high heat. When the liquid begins to simmer, add the mussels, lower heat to medium, and stir, watching them carefully. As soon as they begin to open, remove with tongs and place on a baking sheet. Do not overcook; the mussels should still be plump.

When all mussels have opened and cooled, remove the top shells. Spoon Mudiga over the mussels and drizzle with olive oil. Place the mussels in the oven for five to seven minutes, or until hot. Squeeze fresh lemon over hot mussels and serve immediately.

For the Mudiga:

2 Tbs. extra virgin olive oil

1 cup dry plain breadcrumbs

1 tsp. dried oregano

1 tsp. granulated garlic

1 Tbs. chopped fresh oregano leaves

1 Tbs. chopped fresh Italian parsley

Salt and freshly ground pepper, to taste

Place the first four ingredients in a cold nonstick sauté pan. Place over medium heat and stir continually as the breadcrumbs begin to brown. When the crumbs are golden in color, pour immediately into a bowl. Do not leave in the hot pan. Add the fresh herbs and season with salt and pepper.

Pasta with Fried Eggplant, Tomatoes, & Fresh Mint

(Serves 4-6)

1/2 cup extra virgin olive oil

1 medium eggplant, peeled and cut into 1/2-inch cubes (should yield approx. 3 cups)

3 cups canned filetto di pomodoro, or tomato strips (or cut whole canned tomatoes into strips)

1 cup chopped fresh mint

Freshly ground salt and pepper, to taste

1 lb. rigatoni, prepared al dente according to package directions

Shaved ricotta salata (a soft but firm salty Italian sheep’s milk cheese), to taste

Heat olive oil over high heat in a nonstick sauté pan. Add eggplant and sauté until golden. Stir in tomatoes and cook five minutes. Add 1/2 cup of the fresh mint and simmer five more minutes. Season with salt and pepper to taste.
Toss sauce with hot drained pasta and garnish with shaved ricotta salata (enjoy remaining cheese with crusty bread) and remaining fresh mint.

Grilled Pears with Mascarpone & Fresh Basil

(Serves 4)

8 oz. mascarpone

1/4 cup finely chopped fresh basil

2 firm Bosc pears, stems trimmed and fruit cut into 10 wedges

Fresh basil leaves for garnish

Mix mascarpone with chopped basil. Set aside. Heat grill or grill pan. Grill pear wedges on both sides until nicely marked. Arrange five warm wedges on each plate like the spokes of a wheel. Spoon cheese into the center and garnish with fresh basil leaves.

Buffalo Shrimp with Blue-Cheese Dipping Sauce

Developed by Deidre Schipani
(Serves 4-6)

For the shrimp:

1 1/2 lbs. large shrimp (16-20 count)

1 tsp. kosher salt

1/2 tsp. coarse black pepper

2 Tbs. canola oil

1 recipe Buffalo Sauce

Buffalo Sauce:

1 Tbs. minced garlic

2 Tbs. olive oil

1/4 cup shrimp stock

2 Tbs. (or more to taste) hot sauce (recipes tested with Frank’s Red Hot)

To prepare the shrimp:

To prepare the sauce:

Mince the garlic, measure one tablespoon, and then, using the side of your knife, press down on the garlic to smooth out the surfaces. Combine the garlic with the olive oil, stock, and hot sauce. Mix well.

Add the sauce to the skillet. Simmer three minutes. Return the shrimp to the skillet and cook one minute longer.

Pour into serving bowl. Allow the flavors to blend three minutes. Serve with the vegetable condiments, blue-cheese dressing, optional bread, and hot sauce to taste.

For the Blue-Cheese Dressing:

4 oz. blue cheese, crumbled and divided

1/2 cup buttermilk

1 Tbs. finely chopped chives

1/2 tsp. fresh lemon zest

1/4 tsp. salt

1/8 tsp. freshly ground pepper

1/4 cup mayonnaise (recipe tested with Hellmann’s)

Divide the blue-cheese crumbles in half. In a mini food processor, combine half the cheese with the buttermilk, chives, and lemon zest. Season with salt and pepper.  Add the remaining cheese. Mix in the mayonnaise and chill for two hours. Dressing will thicken as it chills. Can be made two days in advance.

Thai Coconut Soup with Shrimp Dumplings

(Serves 4)

2 cups reduced-sodium chicken stock (or homemade stock)

1 cup coconut milk

1 cup coconut cream

1/2 tsp. brown sugar

2 (10-inch long) stalks lemon grass, tops trimmed and removed

6 stems coriander, leaves removed

1 bird’s-eye chili (or hot chili of your choice)

10 quarter-sized slices of ginger

3 kaffir lime leaves

1 (15-oz. can) straw mushrooms (or fresh oyster mushrooms)

3 Tbs. fish sauce (Three Crabs brand)

1 recipe shrimp dumplings (recipe follows)

1 Tbs. lime juice

Fresh coriander leaves for garnish

Combine the stock, coconut milk, and cream in a three-quart saucepan. Add the sugar and stir to dissolve. Use the back of your knife and flatten the lemon grass stalks. Cut into two-inch pieces and add to the soup. Smash the coriander stems and add them to the broth. Add the chili, ginger, and kaffir lime leaves and bring to a boil. Reduce the heat and simmer 30 minutes.

Remove the aromatic ingredients (lemon grass, coriander stems, chili, ginger, and lime leaves). Cut the straw mushrooms in half and add to the soup along with the fish sauce.

Add the dumplings and simmer 15 minutes. Finish with the lime juice. Divide among four soup bowls and garnish with the coriander.

For the Shrimp Dumplings:

(Makes 20 dumplings)

1 package won ton wrappers

1/4 cup diced water chestnuts

1 Tbs. minced ginger

1/2 lb. peeled and deveined shrimp,washed and dried

1 tsp. salt

1/4 cup thinly sliced scallion rings

Separate won ton wrappers until you have 20.

Shrimp Flan with Sauvignon Blanc Sauce

(Serves 6)

Serve as a first course to precede a simple roast or as a luncheon dish accompanied by a green salad.

Cook’s Note: The recipe, simple in its techniques, requires patience as the sauce reduces and the ingredients chill for a smooth flan texture. Begin by chilling your food processor bowl and blade and place all the flan ingredients in the coldest spot of your refrigerator. Place the heavy cream in the freezer. Set your timer for 15 minutes and start the sauce. When the timer goes off, remove the cream from the freezer and refrigerate until ready to use.

1 lb. peeled and deveined shrimp

1 egg white

1 Tbs. fresh lemon juice

oz. heavy cream, more if required

1 Tbs. minced carrot

1 Tbs. minced red bell pepper

1 Tbs. minced leek

1 tsp. salt

1/4 tsp. white pepper

2 tsp. unsalted butter for the ramekins

6 (4 oz.) ramekins

1 recipe Sauvignon Blanc Sauce

3 Tbs. finely chopped chives for garnish

Preheat oven to 350ºF.

Combine shrimp, egg white, and lemon juice in processor. Pulse until smooth. Place processor bowl in the refrigerator and allow to chill for 10 minutes. Remove and begin to add the cream. Season with salt and pepper. Fold in the vegetables. (Note: if the mixture seems heavy, add more cream.)

Butter the ramekins. Fill each one 2/3-full with the mixture.

Place in a water bath; cover with foil and bake 10-12 minutes or until mixture pulls away from the sides of the mold and a knife inserted in the center of the flan comes out clean.

Invert on serving plate, wipe up any condensation with a clean towel.

Spoon the sauce over the flan and sprinkle with the chives. Garnish with an edible blossom if available.

For the Sauvignon Blanc Sauce:

8 oz. sauvignon blanc wine

8 oz. shrimp stock

1 Tbs. minced shallots

2 cups heavy cream

1 Tbs. minced red bell pepper

1 Tbs. minced carrot

1/2 Tbs. fresh lemon juice

1/2 tsp. salt, or more to taste

Combine the wine and stock in a saucepan. Bring to a boil and add the shallots. Reduce until 1/4-cup remains. Add the cream, bell pepper, and carrots and cook at medium heat until reduced to 12 ounces in volume. This can take up to 30 minutes. Watch that the sauce does not boil over or scorch the cream. The sauce should become a pale caramel color and coat the back of a spoon.

Add the lemon juice and salt and taste for seasoning. Serve over flan.

Tangle of Tagliatelle with Spicy Shrimp Sauce

(Serves: 3 as an entrée)

Cooks Note:  The pasta water is reserved to add to the sauce if it should be too dry.  The water contains the starch from the pasta and binds the sauce together.  You cannot predict the “juiciness” of the tomatoes, so the reserved water is your sauce quick-fix. Let your guests adjust the heat and salt of their dish by serving additional red pepper flakes, salt, and pepper at the table.

Italian Custom:  Traditionally, Italians will not add cheese to seafood dishes. I love Parmesan cheese and do not think twice about serving it with seafood and shellfish, but other opinions differ widely.  The choice is yours.

1/2 lb. tagliatelle or fettuccine pasta

1 Tbs. kosher salt

1 recipe Spicy Shrimp Sauce

Cook pasta according to package directions. Before draining, reserve one cup of the pasta water. Drain the pasta and place it in a warm bowl. Top with the spicy shrimp sauce, red pepper flakes, and freshly grated cheese.

For the Spicy Shrimp Sauce:

2 Tbs. olive oil

2 Tbs. sliced garlic cloves (about 4 large cloves)

1 lb. large peeled and deveined shrimp, washed and dried

2 tsp. salt, divided

1 1/4 lbs. Roma tomatoes (about 8-10)

2 oz. white wine (recipe tested with pinot grigio)

1 Tbs. fresh lemon juice

3/4 -1 tsp. dried, crushed red pepper flakes

3 Tbs. unsalted butter

1 Tbs. each:  fresh oregano, basil, and thyme

Reserved pasta water, if needed

Freshly grated Parmesan cheese, to taste

Warm the olive oil over medium heat in a 10- to 12-inch skillet. Add the garlic and cook one minute. Add the shrimp and cook one minute. Remove the shrimp to a bowl and season with one teaspoon salt.

Add the tomatoes to the skillet and cook three minutes or until they begin to give out their liquid. Add the remaining one teaspoon salt.  Add the wine, lemon juice, and red pepper flakes and cook three minutes. Return the shrimp to the pan and cook until done, about two minutes more. Add the butter and mix well. Finish with the fresh herbs.

Shrimp Creole

(Serves 4)

Creole sauce is the basic red sauce of New Orleans cooking. It combines the trinity of peppers, celery, and onions in a tomato-based liquid. This recipe takes advantage of sweet red, orange, and yellow bell peppers, replacing the more common green.

Creole tomatoes are traditionally used but our recipe takes a quick cook’s route with canned, crushed tomatoes. This sauce is best made the day before it is used. It can be frozen and doubled in quantity.

3 Tbs. unsalted butter

2 Tbs. canola oil

1 cup diced onions

1/2 cup each of diced red, orange, and yellow peppers

1/4 cup small dice celery

1 bay leaf (remove bay leaf before serving)

1/2 tsp. salt

1 1/2 cups shrimp stock

2 cups canned, crushed tomatoes

1 1/2 lbs. shrimp, peeled and deveined

2 tsp. Creole seasoning

1 tsp. hot pepper sauce

4 scallions, thinly sliced on the diagonal

1 1/2 cups long-grain rice, cooked

Melt the butter in a four-quart saucepan. Add the oil and warm two minutes. Add the onions and cook over medium-low heat until the onions soften and begin to color, about seven minutes. Increase heat and cook the onions until a light golden color, about two to three minutes more. Add the peppers and the celery. Cook five minutes. Add the bay leaf, salt, and shrimp stock. Bring to a boil and then reduce heat and simmer for 10 minutes.

Add the tomatoes and simmer 15 minutes. (If preparing in advance, stop the recipe at this point and refrigerate overnight.) Remove bay leaf. Add the shrimp to the sauce and cover the pot and cook five to six minutes, or until the shrimp turn pink and begin to curl. Add the hot pepper sauce.

Serve with white rice and a garnish of scallions.

Braised Lamb Shanks

(serves 24)

24 lamb shanks

Kosher salt and coarse black pepper

4 oz. olive oil (approximately)

1 bottle dry white wine

6 large Spanish onions, diced small

1 large head of garlic, minced

12 vine ripe tomatoes, peeled, seeded and diced

8 cups chicken stock

4 oz. fresh rosemary, stripped and finely chopped

8 bay leaves

4 oz. cold, unsalted butter, if desired

Fresh rosemary for garnishing

Squash ravioli with sage butter

(Serves 24)

6 sheets prepared fresh egg pasta

Fresh sage leaves

Parmigiano-Reggiano cheese, freshly grated

For the filling:

3 butternut squash, cut in half and roasted until tender

4 oz. unsalted butter

6 oz. mascarpone cheese

Hot water as needed

Salt and black pepper

After roasting the squash, scoop out the flesh and purée with the remaining ingredients, only adding water as needed to keep the mixture as smooth as possible. Set aside.

Bring a large pot of salted water to a boil. Lay out three of the pasta sheets and begin placing approximately two tablespoons of the filling about two inches from each other. Place a second sheet over the first and use a ravioli cutter to form squares, making sure that all of the edges are sealed. Cook ravioli in small batches in the boiling water, about five minutes each, until al dente. As each batch is finished, rinse in cold water and toss lightly with oil to prevent them from sticking.

For the sage butter:

12 oz. cold unsalted butter

Juice of 1/2 lemon

1/3 cup thinly sliced fresh sage leaves

Salt and black pepper

Place the cold butter in a medium skillet preheated over medium heat. Do not swirl or move around. Once the butter has melted and has begun to turn brown around the edges, add the lemon juice, sage, and salt and pepper to taste. To serve, add the ravioli, in small batches, into a hot skillet with the brown butter mixture. When the pasta becomes brown and slightly crispy, remove and serve on a warm platter topped with more thinly sliced sage and freshly grated Parmigiano-Reggiano.

Beets with Arugula & Goat Cheese

(serves 24)

6 lbs. fresh beets, including Golden and Harvard, cut into even, bite-sized pieces

2 cups extra virgin olive oil, plus more for roasting

Salt and pepper to taste

2/3 cup aged sherry vinegar

4 Tbs. extra-strong Dijon mustard

1 Tbs. sugar

3 lbs. chilled micro arugula

2 cups good quality chèvre, crumbled

Preheat oven to 500ºF. After drizzling beets with a small amount of olive oil and dusting them with salt and pepper, place them on heavy baking sheets in an even layer and place in oven. The time needed for roasting will depend on the variety and the size of the pieces, but keep checking after 15 minutes until they are fork tender. Do not overcook. Remove, place in a bowl, and chill in refrigerator.

For the dressing, combine the sherry vinegar, Dijon, sugar, approximately two tablespoons salt, and one tablespoon pepper in a large mixing bowl. Use a whisk to fully incorporate. Slowly drizzle in the two cups of olive oil, whisking constantly, to form a simple emulsion. Chill.

To serve, use a large platter pre-chilled in the refrigerator. Top the arugula with scattered beets, crumbled chèvre, and dressing. Serve immediately. If your party is not eating all at one time, send out in batches every 20 minutes or so, as the arugula will begin to wilt.

French CousCous

(Serves 24)

6 3/4 cups boiling chicken stock

6 cups dry couscous

Good quality extra virgin olive oil, approximately 2/3 cup

1 cup finely chopped carrot

1 cup finely chopped celery

1 cup finely chopped red bell pepper

2 cups finely chopped onion

1 cup very finely chopped Italian parsley

Salt and black pepper as needed

In a large stainless-steel mixing bowl, pour the hot stock over the dry couscous, stir briefly, and immediately cover with plastic wrap, making sure to completely seal. Allow to steam approximately 30 minutes. While the couscous is steaming, sauté the mirepoix (finely chopped) vegetables with some olive oil, adding salt and pepper as you go, in the following order: first the carrots, followed two minutes later by the celery, followed two minutes later by the onion and red bell pepper. Finally add the parsley just as the vegetables are removed from the heat. All of the vegetables should be tender yet still firm and colorful.

Once the couscous has finished steaming, remove plastic wrap and very gently fluff the grains with two large forks. Do not use a spoon, as the grains will form a sticky mess. Once the grains have been fluffed, add the cooked vegetable mixture, remaining olive oil, and salt and pepper as needed. Taste for seasoning and serve in a large warmed bowl or platter.

Fall Vegetables

(Serves 24)

Brussels Sprouts:

6 lbs. fresh Brussels sprouts, trimmed of their outer leaves and cut in half from the base

4 oz. extra virgin olive oil

Juice of one fresh orange

Juice of one fresh lemon

2 oz. light brown sugar

Salt and black pepper

Preheat oven to 500ºF. Combine all ingredients in an even layer on heavy baking sheets and roast until fork tender, about 25 minutes.

Cauliflower:

4 large heads cauliflower, trimmed and broken up into consistent small florets

6 oz. unsalted butter, melted

2 oz. extra virgin olive oil

Romano cheese for shaving

Salt and black pepper

Preheat oven to 500ºF. Combine all ingredients (except the Romano cheese) and roast until fork tender, about 35 minutes. The cauliflower should be roasted a golden brown. Remove from the oven and serve on a warm platter, topped with shaved Romano cheese.

Sherry Pound Cake

1 cup butter

3 cups granulated sugar

6 large eggs

3 cups cake flour

¼ tsp. soda

½ tsp. salt

1 cup sour cream

½ cup good sherry

1 tsp. vanilla

For Glaze:

½ stick butter

¼ cup of good sherry

2 cups confection sugar

Provided by Chris Thomas of AngelFish Cake

Lemon Cake

2 ½ sticks unsalted butter at room temperature

3 cups sugar

8 large eggs at room temperature

1 cup sour cream at room temperature

3 cups all-purpose flour

1/3 cup corn starch

1 tsp. kosher salt

1 tsp. salt

1 tsp. baking soda

1/2 cup fresh lemon juice

For Glaze:

2 Tbs. melted butter

2 Tbs. lemon juice

2 Tbs. heavy cream

1 cup powdered sugar; adjust for constituency

Using an electric mixer with paddle attachment, cream butter and sugar on high speed until light and fluffy. On medium speed, add the eggs two at a time. Next, add the sour cream and lemon juice. Scrape down the sides, stir until smooth.

Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture until just combined. Pour into prepared pan. Bake at 350º F for 30-40 minutes.

Glaze: Mix ingredients. Cover cake when cooled.

Provided by Chris Thomas of AngelFish Cake

Baked Ham

(Serves 30)

1 (approx. 12 lbs.) spiral-cut ham, pre-cooked

20-30 whole cloves

1/4 cup Dijon mustard

1 cup light brown sugar

2 cups apple or orange juice

Preheat oven to 350ºF. Line a shallow baking pan with aluminum foil. Place the ham in the lined pan. Insert cloves into the spiral cuts, making a diamond pattern just as you would if you had scored the pattern into an uncut ham. Pat the mustard over the top and sides. Sprinkle sugar over the top. Pour juice into the pan and cook according to package instructions (number minutes to the pound), basting frequently. If the ham starts to dry out, cover it with foil. Serve hot or at room temperature with rolls, mustards, and basil mayo.

Pesto Tortellini and Sun-dried Tomato Skewers

(Serves 20)

20 fresh cheese tortellini

10 sun-dried tomatoes in oil, drained and halved

1 pesto recipe

20 large basil leaves

Salt and freshly ground black pepper

Cook tortellini in salted boiling water until tender. Drain and rinse in cold water. Dry on paper towels. Toss cooked pasta with sun-dried tomatoes and pesto. Add salt and pepper to taste. Cover and marinate at room temperature 30 minutes or overnight in the refrigerator. Bring to room temperature before serving. Assembly: Wrap a basil leaf around one tortellini and one sun-dried tomato and thread on a skewer.

For the pesto:

3 medium garlic cloves, chopped

2 cups fresh basil leaves

2 Tbs. pine nuts

1/2 cup olive oil

3/4 cup freshly grated Parmesan

Fit a food processor with the steel blade. With the machine running, add the garlic to food processor and purée. Add the basil and chop. Add the pine nuts and chop. With the machine still running, pour olive oil into the processor slowly in a fine stream. Just before using or serving, add the cheese and process until well-blended.

Marinated Mozzarella with Pepperoni and Black Olives

(Serves 15-20)

2 lbs. fresh mozzarella balls

1 red bell pepper, seeded and finely chopped

1 cup fresh basil leaves, finely chopped

1/2 cup extra-virgin olive oil (enough to cover mozzarella)

Salt and freshly ground black pepper

1/2 lb. pepperoni, sliced thin

6 oz. Kalamata olives, pitted

Combine the first five ingredients in a medium bowl, cover tightly, and marinate overnight. When ready to serve, drain and arrange on a platter with pepperoni slices and olives (drained). Serve with skewers.

Curried Chicken Salad with Vermouth

(Serves 36)

2 cups chicken broth, homemade or Swanson’s Low-Sodium

1/2 cup dry vermouth

1/2 tsp. chopped fresh tarragon

2 whole chicken breasts (about 1 lb. each), with bone and skin on

2-3 tsp. curry powder

3 eggs hard boiled, peeled, and chopped fine

1/2 cup mayonnaise

Splash of vermouth

In a large frying pan or sauté pan with sides, bring chicken broth, dry vermouth, and tarragon to a boil. Add chicken breasts in a single layer, cover, lower heat, and simmer 8-10 minutes, or until the interior is no longer pink. Let chicken breasts cool to room temperature in the broth. Remove the skin and bones. Shred the meat into bite-size pieces.

In a mixing bowl combine shredded chicken, curry powder, eggs, mayonnaise, and vermouth. Mix well. Add a bit more mayonnaise if needed to bind mixture. Serve on crostini.

Almond Nut Crust Mini Fruit Tarts

(Yields 3 dozen)

10 oz. almond shells, finely chopped

1/2 cup sugar

3 cups all-purpose flour

1/2 lb. unsalted butter, softened

1 egg, beaten

1 tsp. pure vanilla extract

Raspberries, blueberries, and blackberries

Grand Marnier glaze (recipe follows)

Preheat oven to 350ºF. Mix the almond shells, sugar, and flour. Add butter, egg, and vanilla extract. Press into mini muffin pans to form tart shells. Chill 30 minutes before baking. Bake 15 to 20 minutes, or until golden brown. Can be done a few days in advance and stored in airtight containers.

When ready to serve, fill the shells with the fresh fruit. Drizzle the Grand Marnier glaze over the fruit, sealing completely.

For the Grand Marnier glaze

1 6-oz. jar red currant jelly

1 Tbs. plain gelatin (1 packet)

1/4 cup Grand Marnier

Heat jelly in a non-reactive saucepan. Dissolve gelatin in Grand Marnier and add to jelly. Gently heat mixture until clear. Spoon over fruit tarts and refrigerate.

ZUCCHINI BISQUE WITH LOCAL SHRIMP GARNISH

(Serves 4)

2 cups peeled and chopped zucchini

1 cup water

1/2 cup Spicy V-8 Juice

1 Tbs. chopped onion

2 fresh basil leaves, chopped

1 large chicken bouillon cube

8 oz. cream cheese

1 Tbs. concentrated liquid shrimp boil

2 quarts water

8 medium local shrimp, headed, shells on

Bring the zucchini, one cup water, V-8 Juice, onion, basil, and bouillon cube to a slow boil; cover and simmer for 30 minutes. Remove from burner. Add the cream cheese, stirring and breaking into smaller pieces. Pour mixture into food processor and blend well. Boil the remaining water and the liquid shrimp boil. Add the shrimp and boil two minutes, or until the shrimp float. Remove shrimp, drain, and plunge the pot into cold water to stop the cooking process.

Peel shrimp. Serve bisque and garnish with the shrimp.

ROTISSERIE SPRING LAMB WITH FRESH HERBS

(Serves 10)

1/4 cup lemon juice

3 Tbs. Dijon mustard with horseradish

3 Tbs. minced garlic

2 Tbs. soy sauce

1 Tbs. fresh rosemary

2 tsp. fresh oregano

2 tsp. fresh thyme

1 tsp. salt

1 (5 lb.) boneless leg of lamb, trimmed

Combine the first eight ingredients in large, heavy-duty, zipper-sealed plastic bag; add lamb. Seal and chill eight hours, turning occasionally.

Remove the lamb from marinade; place lamb on rotating skewers and place on a rotisserie cooker. Cook 90 minutes. When the meat is done, place on no-heat rotation for five minutes.

Remove from skewers and slice. Serve with mint yogurt sauce.

Spring Mint Yogurt Sauce

5.3 oz. authentic Greek yogurt

4 Tbs. fresh mint

Juice of two lemons

1/4 cup mayonnaise

1 tsp. sugar

Mix all of the above ingredients in a food processor until smooth. Serve with the lamb.

GREEN & WHITE ASPARAGUS WITH LEMON

(Serves 4-6)

1 lb. green asparagus

1 lb. white asparagus

2 Tbs. butter

1/4 cup lemon juice

1/2 tsp. salt

Parmesan cheese, shaved

Snap off tough ends of asparagus; remove scales from stalks with vegetable peeler.

Bring two quarts of water to a boil. Add asparagus and cook four to five minutes or until crisp-tender. Drain. Plunge asparagus into ice water to stop cooking process. Drain.

Add asparagus and cook just until heated; transfer to platter. Drizzle with sauce; sprinkle with shaved Parmesan cheese.

CAROLINA PLANTATION BROWN RICE WITH PECANS

(Serves 6)

1/4 stick butter

1 medium Vidalia or other sweet onion, chopped

2 stalks celery, chopped

1/2 cup crushed fresh pecans

1 1/2 cups chicken broth

1 cup water

1 cup Carolina Plantation Brown Rice

Salt and pepper to taste

Melt the butter in a medium skillet. Sauté the onions, celery, and crushed pecans for three minutes. Add the chicken broth and water. Mix in the rice and bring to a boil. Cover and simmer for approximately 40 minutes.

Uncover and remove from heat. Fluff with a fork and serve immediately.

Mixed Berry Trifle

(Serves 16)

1 recipe pastry cream (recipe follows)

1 whole almond cream cake, sliced and cubed (available at many grocery delis)

2 cups whipped cream

2 cups fresh blueberries and sliced fresh strawberries

Layer the ingredients in a trifle bowl, starting with the pastry cream. Add cake, then whipped cream, and fresh berries. Repeat until the bowl is full, being sure to end with the fruit. Refrigerate until ready to serve.

For the pastry cream:

4 cups half-and-half

1 1/2 cups sugar

4 Tbs. cornstarch

1/4 tsp. salt

8 large egg yolks, lightly beaten

1 Tbs. pure vanilla

4 Tbs. unsalted butter, cut into four pieces and kept cold

2 cups whipped cream

Heat the half-and-half in a heavy-bottomed saucepan over medium heat until it almost comes to a boil, stirring occasionally.

Combine the sugar, cornstarch, and salt in a bowl and mix well. Add the egg yolks and whisk until smooth. Gradually whisk 1/4 of the hot half-and-half into the mixture, whisking constantly. Whisk the egg mixture back into the saucepan of half-and-half. Heat, whisking, until it almost comes to a boil. You will get tiny bubbles around the edges but it should not boil any further.

Remove from heat and strain the resulting custard into a bowl. Stir to cool off slightly. Whisk in the unsalted butter piece by piece. Place a piece of plastic wrap right down on the top of the pastry cream so that it doesn’t get a “skin,” then refrigerate.

When completely cold, fold in the whipped cream.

Roasted Pumpkin and Arugula Salad

With apple-walnut dressing and cumin-toasted pumpkin seeds

Pumpkin

(can be made the day before)

1 small pumpkin

1/3 c. brown sugar
1 tsp. cinnamon
1 Tbs. cumin
Salt to taste
3 Tbs. melted unsalted butter

Preheat oven to 450 degrees. Cut the top off of the pumpkin. Spoon out the insides of the pumpkin and save the seeds. Separate the seeds from the stringy inside and rinse them off. Let them sit on a cookie sheet to dry for about 1/2 an hour. Cut the pumpkin into three-inch strips cutting from the top of the pumpkin to the bottom. Place the cut pumpkin on the cookie sheet. Sprinkle the pumpkin with the brown sugar, butter, and cinnamon. Place in the oven and roast for 35 minutes or until the meat is tender. Remove the pumpkin and let it cool down. Cut the meat of the pumpkin off the rind as close to the rind as possible. Then cut into 1/4-inch squares and refrigerate. Take the seeds and place in your mixing bowl and season with salt and cumin. Place on a cookie sheet and toast at 325 degrees. You'll have to wait until the pumpkin is done and then lower the heat to cook your seeds.

Apple Walnut Dressing

(can be made the day before)

1 Tbs. Dijon mustard

1 shallot, roughly chopped

1 apple, peeled and cut in a rough dice without seeds

1?^4 cup sherry vinegar or

1/8 c red wine vinegar

3?^4 cup olive oil

1?^4 cup chopped walnuts

1 Tbs. fresh thyme

Salt and pepper to taste

Use a blender to mix the Dijon mustard and vinegar for one minute. Add diced shallot, apple, and thyme into the blender and blend until smooth. Slowly add the olive oil to the mixture and emulsify. Add walnuts last and only blend for 30 seconds. Salt and pepper to taste. 1 tomato, julienned

1 carrot, julienned

1 red onion, julienned

1 lb. arugula

1/3 cup walnuts

In a mixing bowl, add the tomato, carrot, red onion, arugula and roasted pumpkin. Dress the salad to taste with the apple walnut vinaigrette. Garnish with the toasted pumpkin seeds and walnuts and serve.

Four-Cheese Mac & Cheese

Hand-grating your cheese will give you the best results because store-bought grated
cheese tends to have cornstarch added to it.

(Serves 8)

2 quarts heavy cream

1 lb. orecchiette pasta

1/4 cup olive oil

1 1/2 cups pepper jack cheese, grated by hand, divided

1 1/2 cups aged cheddar cheese, grated by hand, divided

1 1/2 cups fontina, grated by hand, divided

1/2 cup mozzarella, grated by hand

Salt and pepper to taste

Preheat an oven to 375 degrees. In a medium-sized saucepan, cook the heavy cream at a brisk simmer over low heat until reduced in half, about 30 minutes. Cook the pasta according to package directions until it is al dente. Cool the pasta down rapidly by rinsing it in cold water, then drain off all excess water. Transfer it to a large mixing bowl and coat it lightly in olive oil to prevent sticking. Set aside.

Once cream is reduced, whisk in the following cheeses over low heat one cup at a time, whisking well after each addition until each cheese is fully melted: 1 cup of pepper jack, 1 cup of cheddar, 1 cup of fontina, and 1?^2 cup mozzerella. Remove from the heat and set aside. Gently combine the remaining grated cheeses and cream sauce to the cooked pasta being careful not to break up the pasta. Season to taste with salt and pepper. Transfer to a casserole pan and bake uncovered for approximately 30 minutes, or until lightly brown on top. Serve immediately.

Apple Tart

Sweet Dough:

8 ounces unsalted butter, softened

7 oz. powdered sugar

1 whole egg

9 egg yolks

18.5 oz all-purpose flour

Using a stand mixer, cream the butter and sugar until light and fluffy. Slowly add in egg and egg yolks, scraping down the sides of the bowl. With the mixer on low speed, slowly add in flour; do not over-mix. Dough should be slightly sticky. Chill for one hour.

Preheat an oven to 350 degrees. Using half of the dough, roll it out to 1?^4-inch thickness. Line a tart shell or 8?h pie pan with the dough, trimming off any excess. Refrigerate until chilled and firm. Bake at 350 degrees for 15-20 minutes, or until the edges start to turn golden brown.

Pat the remaining dough into a round disk, wrap with plastic wrap, put into a freezer bag, and freeze for up to 2 months.

Filling:

2 oz unsalted butter

1?^4 tsp. cinnamon

1 Tbs. light brown sugar

4 Granny Smith apples (peeled, cored, sliced thin)

Combine the butter, cinnamon, and brown sugar in a saucepan and heat until the butter and sugar are melted. Fan the sliced apples out in the pre-baked tart shell. Brush the apples with the butter-cinnamon-sugar mixture. Bake at 350 for 25 minutes, or until apples are tender.

From "Christmas at the Combahee"

Grilled Venison Tenderloin

(Serves 6)

2 cups canola oil

1 cup apple cider vinegar

3/4 cup soy sauce

1/4 cup Worcestershire sauce

1 garlic clove, mashed

2 12 oz. venison tenderloins, sinew removed

Black pepper to taste

Ground ginger to taste

Celery seeds to taste

Combine the canola oil, vinegar, soy, Worcestershire sauce, and garlic in a bowl and mix well. Sprinkle the venison with pepper, ginger, and celery seeds. Pierce both sides of the venison with a fork at 1/4-inch intervals and place in a shallow bowl. Pour the marinade over the meat and marinate, covered, in the refrigerator for several hours or overnight, turning occasionally. Grill over hot coals for six minutes, turning on all sides. Do not overcook.

Rice with Duck & Apricots

(Serves 6-8)

1 whole duck

1 Tbs. extra-virgin olive oil

2 cloves garlic, chopped

1 small onion, finely chopped

2 Tbs. Marsala wine

1 package Lundberg?fs brand Brown and Wild Rice mixture

2 1/2 cups duck broth

1/4 cup dried apricots, chopped

1/4 cup toasted pecans, chopped

1/4 cup fresh parsley, chopped

Using a filet knife, take the two duck breasts off of the bone, remove the skin, cut the meat into small chunks, cover, and refrigerate. Remove the legs and thighs and refrigerate or freeze for another use.

Put the carcass in a stock pot and cover with water by two inches. Bring the water to a boil, skimming any foam that rises to the top. Simmer for one hour, with the pot partially covered, skimming as needed and adding water if necessary to keep the level the same. Strain. Cool. Remove any fat that comes to the top.

Heat the duck broth. Heat olive oil in a heavy-bottomed saute?L pan over medium-high heat. Add the garlic and onion and stir for one minute. Add the pieces of duck breast and cook just enough to brown them on the outside. Remove the vegetables and duck to a stockpot. Add the Marsala to the saute?L pan and scrape the bottom to get up all of the brown bits. Cook for one minute. Add the rice to the stockpot. Add the apricots and pecans. Add the hot duck broth in the amount called for on the package directions and cook according to package directions. Toss in the parsley when the rice is done and ready to serve.

Black Skillet Cabbage

(Serves 6)

3 slices bacon

1 Tbs. olive oil

3 garlic cloves, minced

4 cups red cabbage, thinly sliced

1 Tbs. sherry vinegar, or to taste

Kosher salt and pepper to taste

In large black skillet, cook bacon in olive oil until fat renders and bacon is almost crisp. Remove bacon and set aside. Add garlic and cook for about one minute. Add cabbage and saute?L until just softened (about six minutes). Combine with sherry vinegar and salt and pepper to taste. Sprinkle crumbled bacon on top and serve.

Pumpkin Cheesecake with Blueberries

(Serves 14)

For the Crust:

30 gingersnaps

(to yield 1 1/2 cups crumbs)

1/2 cup toasted pecans

1/4 cup light brown sugar, firmly packed

4 Tbs. unsalted butter, melted

For the Filling:

4 8-oz. packages cream cheese at room temperature

4 large eggs

1 1/4 cups sugar

1 1/2 cups pumpkin pure?Le, homemade or canned unsweetened pure?Le

1/4 cup heavy cream

1 tsp. cinnamon

1/2 tsp. allspice

For the Topping:

1 3-oz. package cream cheese, at room temperature

3 Tbs. unsalted butter, at room temperature

1 1/2 cups powdered sugar

1 pint blueberries

Preheat oven to 350? F. To prepare the crust, finely grind the cookies and pecans and brown sugar in a food processor. Add the melted butter and pulse until mixed well. Press this mixture into the bottom and two to three inches up the sides of a 10-inch springform pan. Set aside.

To prepare the filling, use a stand mixer fitted with whisk attachment to combine the cream cheese, eggs, and sugar and beat at medium speed until light and smooth?\about eight minutes. Transfer 1/4 cup of this mixture to a small bowl, cover, and freeze for another use, or discard. Add the pumpkin pure?Le, cream, cinnamon, and allspice to the remaining cream cheese mixture and beat until well combined. Pour the filling into the prepared crust.

Bake for about one hour and 15 minutes, until the cheesecake puffs, the top browns, and the center moves when jiggled. Transfer the pan to a cooling rack and let cool for 10 minutes. Then, run a knife between the sides of the pan and the cheesecake to release it from the sides and let cool completely on the rack.

Remove the cheesecake from the pan and set on a serving plate. Cover and refrigerate for several hours or overnight. Before serving, combine the cream cheese, butter, and powdered sugar for the topping in an electric mixer and beat until smooth. Fill a pastry bag with the icing and pipe around edge of cheesecake. Sprinkle blueberries evenly over the top and serve.

From "In Good Company"

LEMON CAPER TURKEY

(Serves 6-8)

5 cloves garlic, minced
1 1/2 cups fresh lemon juice
1 cup light olive oil
4 Tbs. fresh rosemary, chopped
1 tsp. salt
1 7-lb. turkey
2 Tbs. unsalted butter
5 oz. capers, drained

Combine the garlic, lemon juice, oil, rosemary, and salt in a dish large enough to hold the liquid mixture and the turkey breast. Add the turkey, cover, and refrigerate overnight, turning at least once.

Preheat oven to 400? F. Pour 1/3 of marinade into a baking pan with the turkey, reserving the remaining marinade for the sauce. Roast for 30 minutes, basting occasionally. Reduce oven temperature to 350? F. Continue roasting, basting frequently, for one hour or until a thermometer inserted into the thickest part of the turkey reads 165? F.

Pour the remaining marinade into a saucepan and cook over medium-high heat until the marinade comes to a boil. Keep at a medium boil for five minutes. Spoon off any foam that might result or impurities that rise to the surface. Whisk in the butter. Add the capers. Slice the turkey and transfer the slices to a serving platter. Spoon the warm sauce over the top and serve. Recipe courtesy of Cru Catering

CORNBREAD & CHESTNUT STUFFING

(Serves 6-8)

2 Tbs. olive oil
2 ribs celery, chopped
1/2 yellow onion, chopped
1 carrot, peeled and chopped
1 8 x 8 inch pan cornbread (recipe follows)
1/3 cup chestnuts
3/4 cup chicken stock or broth, heated
4 oz. unsalted butter, melted
1 Tbs. fresh sage, chopped
1 Tbs. fresh thyme, chopped
Salt and pepper to taste

Preheat an oven to 350? F. Heat a medium-size skillet over medium-high heat and add the olive oil. Saute?L the celery, onion, and carrot for about five minutes, or until cooked through. Set aside and let cool. Crumble the cornbread into a large mixing bowl. Add the saute?Led mixture and chestnuts and mix well. Pour in 1/2 cup of the chicken stock, then stir in the melted butter, sage, and thyme. Season with salt and pepper to taste.

If you are cooking it outside the turkey, transfer to an oven-safe baking dish. Cook for 30 minutes. Pour the remaining 1/4 cup of stock over the top of the stuffing and cook for 10 additional minutes, or until heated through. If stuffing your turkey with it, simply place the mixture in a well-seasoned carcass and serve when the turkey is done.

For the cornbread:
1 Tbs. unsalted butter to grease pan
1 1/2 cups buttermilk
3 eggs, lightly beaten
4 Tbs. sugar
1 tsp. baking soda
1/2 cup fresh or frozen corn kernels
1 cup all-purpose flour
1/2 cup fine yellow cornmeal
4 oz. unsalted butter, melted
1 tsp. salt

Preheat an oven to 350? F. Grease an 8 x 8 inch pan with the tablespoon of butter.
Put the buttermilk, eggs, sugar, and baking soda in a large bowl and mix until well-combined. Stir in the corn and set aside. In a small bowl combine the flour and cornmeal. Slowly add the dry mixture to the liquid mixture, whisking together until just combined. Whisk in the melted butter and salt. Pour the cornbread mixture into the greased pan. Bake for 35 minutes, or until a toothpick comes out of the cornbread clean. Remove from the oven and let cool.

SWEET POTATO ORANGE CUPS

(Serves 8)

8 medium oranges

6 cups water

Salt

4 large sweet potatoes, peeled and cubed

1/2 cup sugar

4 oz. unsalted butter

1 tsp. ground cinnamon

Dash of ground nutmeg

4 cups small marshmallows

Preheat an oven to 350? F. Slice the top 1/3 section off of the oranges. Grate 1/4 teaspoon of orange peel from orange tops and set aside. With grapefruit spoon or knife, scoop out the orange sections. With a paring knife, cut a zigzag pattern around top of hollowed-out orange cups. Set orange cups aside.

Place the water, one teaspoon of salt, and the sweet potatoes in three-quart saucepan. Cook the potatoes, covered, for 10-12 minutes after water comes to a boil, or until tender. Drain and cool. Place in a large bowl. Add sugar, butter, cinnamon, nutmeg, a pinch of salt, and the reserved orange peel. Beat until smooth and creamy.

Spoon the sweet potato mixture into orange cups and place in a greased 12 x 7 x 2 inch baking dish. Bake for 20-30 minutes, or until heated through. Top each orange with four to six marshmallows and bake two to three additional minutes, or until the marshmallows are golden.

Down south spritzer

(Serves 4)

4 oz. orange juice

12 oz. cranberry juice

4 oz. simple syrup

6 oz. bourbon

Club soda to taste

1 lemon for garnish

Combine orange juice, cranberry juice, simple syrup, and bourbon in a pitcher and stir. Pour into four iced glasses, top off with club soda, and garnish with a lemon curl.

From On the Table

Potato Latkes

(Yields 14-18 cakes)

2 lbs. Yukon gold or Russet potatoes, peeled

1 medium yellow onion, quartered

4 medium scallions

1 large egg

1 1/2 tsp. salt

black pepper to taste

3 Tbs. fresh parsley (optional)

1 cup peanut oil

Using the grating disc of a food processor, grate the potatoes. Remove half of the grated potatoes to a large strainer set over a large bowl. Replace the food processor disc with the metal blade. Add the onion and scallions. Pulse until the mixture is smooth.

Add the potato and onion mixture to the grated potatoes in the strainer. Push down to strain out as much liquid as possible. Let this liquid sit in the bowl for five minutes. Pour off the liquid, reserving the potato starch at the bottom of the bowl.

Add the potatoes to the bowl with the potato starch. Mix in the egg, salt, pepper, and parsley, if desired.

In a large skillet, heat the peanut oil until very hot but not smoking. Add the potato mixture, one heaping tablespoon at a time. Flatten slightly with a spatula. Fry until golden, flip, and fry until golden on the other side. Drain on paper bags or paper towels. Repeat until all the batter is used. Latkes can be made up to four hours in advance. When ready to serve, bake at 375? F for eight minutes per side. Serve with applesauce or sour cream.

(Recipe reprinted from Kosher By Design, by Susie Fishbein; Mesorah Publications, 2003)

Sweet Potato Latkes

(Yields 12 cakes)

4 cups (about 1 lb.) sweet potatoes, peeled and shredded

1/4 cup all-purpose flour

1 tsp. instant minced onion

1/8 tsp. salt

1/8 tsp. pepper

Dash of ground nutmeg

1 large egg, lightly beaten

Combine all ingredients in bowl. Stir well. Coat a large, non-stick skillet with cooking spray. Spoon about 1/4 cup of the mixture onto the skillet and flatten slightly with spatula. Cook four minutes per side until golden brown. Repeat with the rest of the batter.

Potato & Artichoke Rosti

(Serves 6) 2 1/2 lbs.

(approx. 4 large) baking potatoes, peeled and coarsely shredded

1/4 tsp. salt

1/4 tsp. pepper

2 Tbs. olive oil

1 cup (approx. 4 oz.) Fontina cheese, shredded

1 (8 1/4 oz.) jar marinated artichoke hearts, rinsed, well-drained, and sliced

Preheat oven to 400? F. Place the potatoes in a large bowl and toss with salt and pepper. In a 10-inch skillet with an oven-safe handle, heat one tablespoon oil over medium heat.

Working quickly, add half the potatoes, gently patting them down to fill skillet. Leaving a 1/2-inch border, top with half the Fontina cheese, all the artichokes, then the remaining half of the cheese, and the remaining potatoes. Cook 10 minutes, until browned, gently shaking from time to time. Carefully invert onto a plate. Add remaining tablespoon of oil and slide pancake back into the skillet. Cook 10 minutes more. Place uncovered in oven and bake 20 to 25 minutes.

Edamame Salad (Serves 6) 16 oz. edamame, shelled 8 oz. corn kernels 1 bunch green onions, cut 1 6 oz. bag of dried cranberries 1 cup La Martinique True French vinaigrette dressing Mix all of the ingredients in bowl. Marinate in the refrigerator overnight. Drain before serving.

Witch's hair

(Serves 4)

1 10 oz. package shredded carrots

1 cup dried cranberries

1/2 cup raisins

1 1/2 cups plain yogurt

Salt and pepper, to taste

Mix all ingredients together. Allow to sit at least one hour before serving.

Monster Brains

Feel free to substitute with your favorite seasonal fruits.

(Serves 4)

4 large navel oranges

1 bunch seedless grapes, halved lengthwise

2 red apples, diced

2 green apples, diced

1 pineapple, diced, rind removed

Hollow out oranges just like you would a pumpkin and carve a face in the orange with a sharp paring knife. Toss the remaining fruit and pack the salad inside the orange. Serve immediately.

Ghost Granola

(Yields approx. 24 cookies)

1 cup pumpkin pure?Le

2 eggs, whole

4 Tbs. butter, room temperature

3/4 cup honey

2 cups rolled oats (not quick oats)

1/2 cup walnuts, chopped

1 Tbs. ground cinnamon

1/4 cup sugar

1/2 tsp. vanilla extract

1/2 cup raisins

Mix the pumpkin, eggs, butter, and honey until well-blended. Add oats, nuts, cinnamon, sugar, and vanilla. Mix well and then portion onto greased baking sheet into individual ghost shapes, using raisins for the eyes and mouth. Bake at 350?F for 20 minutes. Allow to cool and harden.

Pumpkin punch

(Yields approx.16 cups)

2 quarts orange Gatorade

2 quarts lemonade

5 oranges, halved

Mix Gatorade and lemonade in a large punch bowl. Add orange halves.

Prosciutto-Wrapped Asparagus

(Serves 6)

1 bunch asparagus, tough ends removed

2 orange bell peppers

1/4 lb. prosciutto, sliced paper thin

1 bunch fresh basil

1 Tbs. olive oil

1 Tbs. balsamic vinegar

Salt and pepper, to taste

Blanch the asparagus in boiling water until tender, about four minutes. Plunge into bowl of ice water for 30 seconds. Remove and set aside. Roast the peppers by placing them directly over open flame until the entire vegetable is roasted brown to black. Place peppers in a bowl, wrap tightly with plastic wrap, and allow to rest for four minutes. (This will cause the peppers to steam and release their skin.) Peel away and discard skins. Cut the prosciutto into smaller lengthwise pieces and cut peppers into strips. Wrap each piece of asparagus with the ham, including one basil leaf and one strip of pepper per bundle. Roll tightly and secure by tucking ends in. Drizzle with olive oil and balsamic vinegar. Sprinkle with salt and pepper.

Citrus Shrimp Skewers

(Serves 6)

1 lime, zested and juiced

1/2 lemon, zested and juiced

1 1/2 cups fresh squeezed orange juice

2 cloves fresh garlic, minced

4 Tbs. fresh mint, minced

1/4 cup light olive oil

Salt and pepper, to taste

Ice bath (large bowl half full of ice water)

1 lb. local shrimp, peeled and deveined

White wine vinegar, to taste

Four-inch bamboo skewers

Zest of one orange

Combine the lemon and li

me juices and zest with the orange juice in medium bowl. Add the garlic, two tablespoons of the mint, olive oil, salt, and pepper. Set aside over ice bath.

Poach the shrimp in eight cups boiling salted water and a splash of white wine vinegar until opaque in center, about three minutes. Remove from heat, strain, and immediately add to juice mixture. Stir well and allow to cool in the ice bath. Once cool, refrigerate for no more than two hours. Strain the shrimp and place two to three on each skewer. Sprinkle with two tablespoons fresh mint and orange zest. Serve chilled.

Black Cat Cocktail

(Yields approx. 20 cups)

3 quarts orange Gatorade

2 quarts Sprite

10 oz. cranberry vodka

5 oranges, halved

Mix Gatorade and Sprite in a punch bowl. Add cranberry vodka and orange halves.

IN GOOD CO.

Gazpacho Andaluz

(Serves 4-6)

5-6 medium-sized tomatoes

1/2 small onion

1 small green pepper

1 small cucumber

1/3 cup olive oil

2 Tbs. vinegar

7 oz. day-old bread, crusts removed, cut into 2-1/2-inch cubes

Salt and pepper to taste

For toppings:

1 tomato, diced

1 green pepper, diced

1 yellow pepper, diced

1 cucumber, diced

1 onion, diced

1 cup bread crumbs or croutons

1 cup sour cream

Place the tomatoes, onions, peppers, cucumbers, olive oil, vinegar, and bread crumbs into a blender. If you want to dilute it, add a glass of water. Pour the mixture into a bowl, add salt and pepper, and let chill for at least one hour. Serve the gazpacho in soup bowls, with various toppings in bowls on the table so guests can garnish their soup according to taste.

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Lamb Chops in Romesco Sauce

(Serves 4-6)

12-18 lamb chops

4 Tbs. olive oil

For romesco sauce:

1 red pepper, deseeded and quartered

1/2 cup flaked almonds

1/3 cup extra virgin olive oil

2 Tbs. red wine vinegar

1 Tbs. water

1 clove garlic, roughly ch