Makes about 2 cups

• 1 cup cider vinegar

• 1 cup chopped onion

• 1 medium green apple, peeled, cored, and chopped (about 1-1/4 cups)

• 1 medium red apple, peeled, cored, and chopped (about 1-1/4 cups)

• 1 cup sugar

• 1 tablespoon whole mustard seed

• 1 tablespoon peeled and grated fresh ginger

• 2 teaspoons minced garlic

• 1 teaspoon seeded and minced habañero chile (or serrano chile)

• 1/2 teaspoon dry ground ginger

• 1/4 teaspoon ground coriander

• 1/4 teaspoon ground cinnamon

• 1/8 teaspoon ground nutmeg

• 2 tablespoons arrowroot or cornstarch

• 2 tablespoons cold water

1. Heat vinegar, onions, and apples in a saucepan over medium heat.  Bring to a boil, then reduce to a strong simmer, cooking until vinegar reduces to 1/4 cup, about 5 minutes. 

2. Stir in the next 9 ingredients (sugar through nutmeg).  Cook gently until fruit is tender but not mushy, about 3 minutes.

3. Bring mixture to a full boil.  Whisk arrowroot (or cornstarch) with cold water and stir into boiling chutney.  Reduce heat to simmer, and cook for another minute or so.

4. Serve warm or at room temperature.  May be prepared up to 3 days in advance.  Store covered in the refrigerator for up to a week.

Makes about a dozen regular muffins

1-1/2 cups buttermilk

1-1/3 cups old-fashioned oats

1-1/3 cups all-purpose flour

3/4 cup brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt.

1/3 cup butter (5 1/3 tablespoons), cut into pieces

2 eggs

1-1/2 cups fresh cherries, pitted and coarsely chopped

1. In a small saucepan, heat buttermilk and oats just to a boil.  Remove from heat and cool completely. 

2. Heat oven to 425°.  In a large mixing bowl, mix the flour, brown sugar, baking powder, baking soda and salt. 

3. Add eggs and cooled oat mixture and stir just until blended. 

4. Fold in cherries.  Fill greased muffin tins 3/4’s full and bake until a toothpick inserted in the center of the muffin comes out mostly clean, with a few moist crumbs attached, about 15 to 18 minutes. 

5. Remove from oven and cool 10 minutes, then remove from pan.

Serves 6

2 pounds ground beef

2/3 cup bbq sauce (divided)

1/4 cup liquid smoke

3 tablespoons lemon pepper seasoning (divided)

1. Heat the grill to medium (350 degrees).

2. Crumble the beef into a large bowl and pour about 1/3 cup of bbq sauce and the liquid smoke over the beef.

3. Sprinkle with 1 tablespoon of lemon pepper seasoning. Mix by hand until thoroughly combined.

4. Form into 6 equal patties either by hand or in a form.

5. Slather both sides of each patty with the remaining bbq sauce and sprinkle both sides with the remaining lemon pepper seasoning.

6. Grill until medium, about 15 to 18 minutes, flipping only once, about half way through.

Serves 8 to 10

2 cups heavy cream

1 cup whole milk

2 large eggs

2 egg yolks

1-1/4 cups sugar

2 teaspoons vanilla extract

1 teaspoon cinnamon

1/2 teaspoon ground nutmeg

1 tablespoon butter

1 pound day-old challah bread, crust removed and cut into 1-inch cubes

1/3 cup raisins (optional)

Bourbon Sauce:

1/2 cup butter

1 cup powdered sugar

1 egg, lightly beaten

2 tablespoons to 1/4 cup Bourbon

 Bread Pudding:

1. Heat oven to 350°F.  Whisk cream, milk, eggs and yolks together.  Whisk in the next 5 ingredients (sugar through nutmeg).

2. Slather the butter generously all over the bottom and sides of a 9 X 13-inch baking pan. Cover with bread cubes and sprinkle raisins (if using) evenly on top.

3. Pour cream mixture over bread, making sure each cube is moistened. Soak at room temperature for about 10 minutes. (After soaking, I mash the bread cubes with the back of a spoon just to make sure everything is good and soaked.)

4. Set the pan into a larger roasting pan in the oven and pour enough hot water into the larger pan to come half way up the sides of the bread pan. Bake until a knife inserted in the center comes out almost clean, about 50 to 60 minutes.  The center should jiggle just a little.

5. Cool slightly and serve with Bourbon sauce. (If you cool completely, you can cut the bread pudding in neat squares as in the picture, otherwise it will be a little messy.

Bourbon Sauce:

1. Whisk butter and sugar together in a double boiler over low heat until mixture is smooth and hot. 

2. Drizzle a few tablespoons of the hot butter sugar mixture into the egg and whisk until smooth. Pour the egg mixture into the remaining butter/sugar mixture in the double boiler and whisk until smooth.

3. Remove from heat and stir in Bourbon to taste. (start with 1 or 2 tablespoons, taste, and if you like a strong Bourbon taste, stir in the remaining liquor. Serve warm over bread pudding.

Makes 1 quart

• 1 (16 oz) can cream of coconut

• 1-1/2 cups half and half

• 1/4 cup heavy cream

• 2 tablespoons Tabasco® Green Pepper Sauce

• 1/2 cup sweetened shredded toasted coconut

1. Whisk first 4 ingredients together and thoroughly chill.

2. Process chilled mixture in an ice cream maker according to manufacturer’s directions, sprinkling in the toasted coconut as the mixture thickens. 

3. Transfer to a freezer container and freeze for 1 to 4 hours.

Serves 4

• 8 slices Texas Toast (thick sliced, pale yellow color)

• 12 tablespoons creamy peanut butter (about 3/4 cup)

• 2-1/2 cups corn flakes

• 1-1/2 cups milk (2% or whole)

• 4 eggs

• 1/2 teaspoon vanilla

• 2 tablespoons butter

• Warm maple syrup

• Slice bananas or strawberries (optional)

1. Heat oven to 350º F. Spread one side of each bread slice with 1-1/2 tablespoons peanut butter each. Set aside.

2. Finely crush corn flakes (I used a food processor). It should look like the texture of uncooked coarse grits. Place in a shallow baking pan and set aside.

3. Whisk the milk, eggs and vanilla together until well blended.

4. Dip each bread slice into the milk mixture and place on another baking sheet, peanut butter side up and repeat with remaining slices.

5. Dredge soaked bread in crushed corn flakes pressing lightly so that flakes adhere.

6. Heat a griddle or non-stick skillet over medium heat.

7. Melt a little butter and fry bread, peanut butter side down first, until golden, about 3 minutes. Turn and brown other side, about 2 minutes.

8. Place toast on a rack set inside a baking pan. Repeat with 7 remaining bread slices.

9. Place browned toast in the oven to finish cooking, about 5 minutes.

10. Remove from oven. Slice bread in half diagonally, giving 4 halves to each person. Top with fruit, if desired and serve with warm maple syrup.

Makes 1 (9-inch) pie

Crust:

• 1-1/4 cups flour

• Zest of 1 orange

• Pinch of sugar

• Pinch of salt

• 1/2 stick butter, cut into small chunks

• 1/4 cup chilled Crisco, cut into small chunks

• 2 to 3 tablespoons ice water

Filling:

• 3 tablespoons unsalted butter, melted

• 3 tablespoons unsweetened cocoa powder

• 1 tablespoon instant espresso powder

• 1 cup light corn syrup

• 1 cup sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• Pinch salt

• 6 ounces chocolate chips or chopped semisweet chocolate

• 2 cups pecan halves

1. Whisk flour, zest, sugar and salt together. Cut in butter and Crisco until mixture is crumbly (do in a food processor to speed up process and avoid over working the dough.)

2. Add just enough water to gather the dough into a ball. Flatten dough into a round disk and wrap in plastic wrap. Chill for at least an hour and you can make it 1 day in advance.

3. Heat the oven to 350 degrees. Roll dough into a 12-inch circle and center over a 9-inch glass pie pan. Fold edges under and crimp. Line with foil, and add pie weights or dried beans. Bake until crust turns slightly golden, about 10 to 12 minutes. Remove from oven, remove foil and pie weights. Cool crust.

4. Whisk melted butter with cocoa and espresso powders until smooth. Whisk in corn syrup, sugar, eggs, vanilla and salt. Stir in chocolate chips. Set aside.

5. Line the bottom (outside edge only) of the baked pie crust with pecan halves. Take the remaining pecans and coarsely chop. Mix the chopped pecans with the chocolate filling and pour over pie crust (the pecans will float to the top during baking.)

6. Bake the pie until crust is deep golden brown and pie is mostly set (it will jiggle slightly in the center), about 50 minutes to 1 hour. Cover the crust with foil if it gets too brown. (I had to cover my crust after 40 minutes of baking.)

7. Remove and cool to room temperature. Pie can sit out at room temperature overnight, so you can make this pie a day ahead.

8. Serve with a scoop of vanilla ice cream or whipped cream.

Makes 3 cups

• 1 (12 oz.) package of fresh or frozen cranberries

• 1 cup sugar

• 1 cup ruby Port Wine

• 1 sprig fresh rosemary

• 1/4 cup dried cherries (or dried cranberries)

• 1 tablespoon gin

• 1/4 teaspoon freshly ground nutmeg

• 1/2 cup chopped toasted pine nuts

1.  Stir cranberries, sugar, Port, and rosemary, in a heavy saucepan and place over medium-high heat.  Bring to a boil and reduce heat to simmer.

2.  Simmer until cranberries burst and mixture thickens slightly, about 15-20 minutes. 

3.  Remove from heat and stir in cherries, gin and nutmeg.  Cool completely before folding in pine nuts. Remove rosemary sprig before serving.

• 1/2 cup butter (1 stick), softened

• 1-1/2 cups sugar

• 3 eggs

• 1/2 teaspoon vanilla extract

• 2 1/4 cups all-purpose flour

• 2 tablespoons poppy seeds

• 1/4 teaspoon salt

• 1/2 teaspoon baking soda

• 1/2 cup buttermilk

• Grated zest of 1 lemon

Glaze:

• Juice of 1 lemon

• 1/3 cup powdered sugar

1. Heat oven to 350°.  Spray a 12-cup standard muffin pan with non-stick spray (like the kind with flour in it.)
2. Cream together butter and sugar on medium speed in a mixer until fluffy, about 2 minutes. 
3. Beat in the eggs one at a time on medium speed. Beat in vanilla extract.
4. Whisk flour, poppy seeds, salt and baking soda together in a small bowl.
5. Stir buttermilk and zest together.
6. Alternately add buttermilk (in 3 stages) and dry ingredients (in 2 stages) to the creamed mixture, beginning and ending with the buttermilk.
7. Spoon batter into the prepared pan, filling each tin about 2/3's full. You will have a little batter left over.
8. Bake 18 minutes or until a toothpick inserted in the center comes out mostly clean. 
9. Stir the lemon juice and powdered sugar together in a small bowl. 
10. Punch lots of holes in the top of the warm mini cakes with a skewer and brush on glaze. Keep brushing the tops until the entire glaze is gone.
11. Remove mini cakes from pan and cool on a cooling rack.

• 1-1/2 cups plus 2 tablespoons flour

• 1-1/4 cups sugar

• 1-teaspoon salt

• 1-1/2 teaspoons baking powder

• 1 teaspoon cinnamon

• 3/4 teaspoon ground nutmeg

• 3/4 teaspoon ground cloves

• 3/4 teaspoon ground allspice

• 3 eggs

• 1/2 cup vegetable oil

• 1-1/2 cups plus 2 tablespoons baked, mashed sweet potatoes (from about 1 pound of sweet potatoes)

• 1 cup finely chopped walnuts

• 1/2 cup golden raisins

Streusel topping:

• 1/2 cup finely chopped walnuts

• 1 teaspoon cinnamon

• 1/4 cup light brown sugar

1.To prepare streusel topping: Stir together the walnuts, cinnamon and brown sugar.  Set aside.

2. Preheat oven to 350°.  Stir together the flour, sugar, salt, baking powder, cinnamon, nutmeg, cloves and allspice. 

3. Lightly whisk the eggs with the oil and mashed sweet potatoes.  Pour the egg mixture over the flour mixture and stir just to moisten.  Fold in walnuts and raisins.  Do not overmix. 

4. Spray mini-muffin tins with a non-stick cooking spray.  Spoon muffin mix into each cup, 3/4 full. 

5. Top with a teaspoon of streusel topping.  Bake 12 to 15 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached. 

Creamy Sauce:

• 10 ounces chèvre, goat cheese

• 1 cup cream, milk, half & half or low-fat milk

• 1 cup chicken broth

• 1 cup feta cheese, crumbled

• 1 teaspoon nutmeg

Mushroom Mixture:

• 8 ounces crimini (brown) mushrooms

• 8 ounces portabella mushrooms

• 8 ounces white mushrooms

• 1 tablespoon olive oil

• 4 cloves garlic, peeled and crushed

• 4 springs sage leaves, chopped

• Salt & pepper to taste

• 1 tablespoon cognac

• 1/2 bunch basil leaves, chopped

Pasta:

• 1 pound fettuccini pasta

• 6-8 quarts water

• 3 tablespoons salt

• 1/2 medium raw potato

Garnish:

• 1 cup grated Asiago cheese

1. For the Creamy sauce: In a food processor or blender, place all sauce ingredients. Process together until a creamy texture. Set aside.

2. Clean mushrooms with a wet towel or wash, dry and slice.

3. Place 1 tablespoon olive oil in a large sauté pan. Cook mushrooms. Add crushed garlic, sage, and salt and pepper to taste. Simmer on low heat until mushrooms are tender. Add cognac and simmer for 5 minutes.

4. Combine creamy sauce with mushroom mixture. Heat together for a few minutes. Turn off heat and stir in basil.

5. To cook the pasta, fill a 6-8 quart pot with water. Add salt and the raw potato half. Bring to a rapid boil. Add fettuccini and stir with a for. Bring to another boil. Lower heat to medium and cook according to package directions or 10-15 minutes until pasta is al dente. Drain, remove potato and discard.

6. To serve, toss pasta with desired portion of mushroom sauce. Top with grated Asiago cheese.

Serves 8

4 ounces Damiana Liqueur

6 ounces white (blanco) tequila

8 ounces fresh squeezed lime juice (about 10-12)

Garnish:

Lime wheels

Serves 4
 

1. Pour all ingredients in a pitcher an stir. Chill until very cold.

2. Fill margarita glasses with ice and pour Damiana Margarita mixture to rim.

3. Garnish with a lime wheel.

NOTE: You can blend the mixture for a frozen margarita.

• 1 tablespoon olive oil

• 1/2 a red bell pepper, finely diced

• 1 small zucchini, finely diced

• 1 scallion, finely chopped (white and green parts)

• 1 cup Quinoa grain

• 2 cups chicken stock or water

• 10 dried apricot halves, finely diced

• 2 tablespoons currants

• Zest of 1 orange

• Kosher salt and freshly ground black pepper

1. Heat the oil in a medium saucepan over medium-high heat. When hot, stir in bell pepper, zucchini, scallion, and quinoa.  Cook stirring occasionally, until pepper is tender, about 2 minutes.

2. Pour in chicken stock. Bring to a boil. Reduce heat to medium-low and stir in apricots and currants.  Cover and simmer until liquid is absorbed, about 15 minutes.

3. Turn off heat and let rest for 5 minutes.  Stir in zest and season with salt and pepper to taste.

• 24 large mushrooms (white or baby portabellas)

• Olive oil

• 1 tablespoon minced garlic

• 2 tablespoons white wine

• 8 ounces lump crab meat

• 1/2 cup heavy cream

• 1 tablespoon butter

• 1/2 bunch parsley, leaves only, chopped

• Kosher salt and freshly ground black pepper

• 1/2 cup grated Parmesan cheese

Sauce:

• 2 teaspoons minced garlic

• 1 teaspoon olive oil

• 1/2 cup heavy cream

• 1/2 teaspoon chopped parsley leaves

• 1 teaspoon butter

• Kosher salt and freshly ground black pepper

1. Preheat oven to 350°.  Clean mushrooms and remove and reserve stems.  Toss the mushroom caps with 2 tablespoons of olive oil and season with salt and pepper. 

2. Place cup side of mushroom up on a sheet pan and roast 8 to 10 minutes. Remove from oven and set aside until ready to stuff.

3. Finely chop reserved mushrooms stems (or pulse in food processor a few times). 

4. Sauté garlic in 1 tablespoon of olive oil for 1 minute.  Add mushroom stems, cooking 1 to 2 minutes.  Pour in white wine and let simmer until the liquid is almost gone. 

5. Stir in crabmeat, cream, butter and parsley.  Bring to a simmer then reduce heat to medium-low and let cream reduce by about 1/2 (about 10 to 12 minutes) and season with salt and pepper.

6. Drain off any accumulated liquid from the mushroom caps. Spoon crabmeat mixture into mushroom caps, mounding the crabmeat slightly. Sprinkle with Parmesan cheese.

7. Return mushrooms to a 350° oven and bake until heated through, about 7 to 10 minutes.  Meanwhile, prepare the sauce.

8. Sauté garlic in 1 teaspoon of olive oil for 1 minute.  Stir in heavy cream, and salt and pepper to taste.  Cook 4 to 5 minutes, stirring occasionally, allowing cream to reduce slightly.  Stir in chopped parsley and swirl in 1 teaspoon of butter.  Drizzle sauce over hot mushrooms and serve.

• 8 ounces cream cheese

• 1 cup dried cranberries, plus a tablespoon for garnish

• 3/4 cup toasted walnut pieces

• 1/2 cup pumpkin puree

• 3/4 teaspoon cinnamon

• 1/8 teaspoon ground cloves

• 1/8 teaspoon ground nutmeg

• Pinch salt

1. Break the cream cheese up into chunks and drop into a food processor. Sprinkle with the cranberries and walnut pieces. Spoon in the pumpkin puree, and sprinkle with spices and salt.

2. Pulse until almost smooth, stopping to scrape the sides of the bowl down once.

3. Transfer to a bowl and garnish with extra cranberries.

Note: You can make this one or two days in advance, if covered and refrigerated. Let it come to room temperature before serving and garnish with cranberries at the last minute.

• 8 ounces cream cheese, softened

• 1 teaspoon minced garlic

• 1 teaspoon Worchester sauce

• 2 tablespoons minced red onion

• Salt and pepper to taste

• 1 of a hot house cucumber

• 8 ounces smoked salmon pieces

• 2 generous tablespoons drained capers

• Several sprigs of chives, cut into 2-inch pieces

1. Mix cream cheese with the next three ingredients. Season with salt and pepper.

2. Run a fork down the sides of the cucumber all the way around, creating grooves that run lengthwise. Cut the cucumber into 1/4-inch slices crosswise.

3. Lay a couple of small smoked salmon pieces on top of the cucumber. Place a scant teaspoon of the cream cheese mixture on top.

4. Garnish with 2 or 3 capers, and a piece or two of snipped chives. Chill until ready to serve.

(May be prepared up to 4 hours in advance. Stick a toothpick in a few of the cucumbers, and cover with plastic wrap and refrigerate. Remove from refrigerator about 1/2 hour before serving.) 

Marinade:

• 2 tablespoons olive oil

• 1 tablespoon balsamic vinegar

• 1 tablespoon water

• 1/2 teaspoon kosher salt

• 1/4 teaspoon black pepper

• 1/4 teaspoon sugar

• 1/4 teaspoon dried basil

• 1/4 teaspoon Dijon mustard

• 1/4 teaspoon minced garlic

1-1/4 pounds zucchini (about 3-4 medium)

NOTE: Don't worry too much about measuring the ingredients for the marinade. You can just eye-ball the amounts and get close enough.

1. Whisk marinade ingredients together.

2. Cut zucchini, at an angle, into 1/2-inch pieces to create oval shapes.

3. Toss zucchini with marinade in a bowl.

4. Heat grill to medium-high heat. When hot, brush grill with vegetable oil.

5. Place zucchini on grill. Turn after 1 to 2 minutes, or until first side shows grill marks. Grill another minute or 2, until zucchini is crisp-tender.

6. Remove from grill and serve hot, or at room temperature.

NOTE: You can marinate the zucchini overnight or for just a few minutes. Refrigerate leftovers.

• 12 tomatillos ( about 3/4 pound)

• 1 jalapeño

• 1 ripe avocado

• 1/2 cup loosely packed cilantro

• Juice of 1 lime

• Kosher salt and freshly ground black pepper

1. Remove the papery husks of the tomatillos and rinse with cold water. Pat dry.

2. Roast the tomatillos and jalapeño over an open flame until blistered and black all over.  Use tongs to gently turn the tomatillos and pepper as they blacken. Place in a bowl, cover with plastic wrap for a few minutes to cool.

3. Peel tomatillos, and peel and seed jalapeno. Place in a food processor.

4. Cut avocado in half, remove the seed, and scoop out flesh into the food processor.

5. Place cilantro on top of avocado, squeeze lime juice all over, and season with salt and pepper.

6. Process salsa until thick and chunky. Taste and adjust seasonings.

• 1/2 cup balsamic vinegar           

• 1/3 cup honey                                  

• 1/2 cup frozen strawberries*                      

• 1/4 cup chopped yellow onion        

• 1/2 teaspoon finely chopped garlic

• 1/2 teaspoon kosher salt

• 1/2 teaspoon white pepper

• 1/2 cup extra virgin olive oil

* about 6 or 7 whole strawberries, and you may substitute fresh for frozen

1. Place the 7 ingredients (balsamic vinegar through white pepper) in a blender and blend for 10 seconds. 

2. With the blender running, slowly pour in the 1/2 cup olive oil. 

Keeps in the refrigerator, covered, for 1 week.

• 1/4 cup quality balsamic vinegar

• 1/4 cup honey

• 1 pound sliced strawberries

Garnish:

• Buttermilk Ice Cream (or plain vanilla)

• 1 teaspoon fresh cracked black peppercorns

• 1 ounce quality semi-sweet chocolate

1. Whisk the vinegar and honey together until honey dissolves.  

2. Pour vinegar/honey mixture over sliced strawberries and toss.  Refrigerate until chilled.

3. Scoop 1 or 2 scoops of ice cream in a dessert bowl.  Top with about 1/4 a cup of marinated strawberries.

4. Sprinkle with cracked black pepper and, using a microplane or a vegetable peeler, shave chocolate over top.  Serve immediately.

• 1 vanilla bean, split

• 2 cups lowfat buttermilk

• 2 cups heavy cream

• 3/4 cup sugar, divided

• 6 egg yolks

1. Scrape the seeds from the vanilla bean into a heavy medium saucepan.  Discard bean. Stir in the buttermilk, cream, and 1/2 cup sugar.  Bring just to a boil over medium heat, whisking occasionally, then remove from heat.

2. Beat the remaining 1/4 cup of sugar with the egg yolks.  Slowly drizzle about a quarter of the hot buttermilk mixture, a little at a time, into the yolks to warm them.

3. Stir the warmed egg yolks back into the remaining buttermilk mixture and place over medium-low heat.  Cook slowly, stirring frequently until mixture thickens, about 4 to 8 minutes.  The mixture should coat the back of the spoon, and not drip if you run your finger through the mixture.  This is called nappé (nah-pay). 

4. Strain mixture into a stainless steel bowl.  Set that bowl in a larger bowl of ice water to chill.  Stir occasionally until very cold.  Pour mixture into an ice cream maker and follow manufacturer’s directions.  Transfer mixture to an airtight container and freeze for 8 hours or overnight.

• 2 ounces light rum

• 2 ounces orange juice

• 2 ounces guava juice or nectar

• 2 ounces pineapple juice

• 2 ounces sweet & sour mix

• 1 ounce Triple Sec or Cointreau

• 1 ounce grenadine

• Splash Meyers Black Rum

1. Pour ingredients into a tumbler.  Cover and shake.

2. Serve over ice with a squeeze of lime, a pineapple wedge, and then top with a splash of Myers Black Rum.

• 1 pound green beans, trimmed

• 2 tablespoons olive oil

• 1 tablespoon minced shallots

• 1 teaspoon minced garlic

• 1/4 cup sherry (I like Dry Sack®)

• 1 teaspoon Dijon mustard

• 2 tablespoons sherry vinegar

• 2 tablespoons Extra Virgin olive oil

• Kosher salt and freshly ground black pepper

• 1/4 cup toasted walnuts, crushed

• 1/4 cup grated Parmesan

1. Blanch green beans in a pot of salted boiling water for 5 minutes.  Drain and place beans in a bowl of ice water to stop the cooking.  Drain and pat dry (may be prepared 1 day in advance.)

2. Cut green beans into bite-size pieces (I like to cut them at an angle because they look better).

3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.  Stir in shallots and garlic and cook until fragrant, about 1 minute.  Stir in sherry and let it reduce by half.

4. Add green beans and cook until warm, about a minute or so, stirring to coat the beans.  Stir in the mustard, sherry vinegar and Extra Virgin olive oil. 

5. Cook another minute or so and remove from heat.  Season with salt and pepper, and sprinkle with crushed walnuts (I place them in a plastic bag and smash them with a mallet.)  Toss with Parmesan and serve. 

• 4 ounces cream cheese, softened

• 1/2 cup sour cream

• 2 tablespoons finely chopped red onion

• 2 tablespoons chopped fresh chives

• 1 tablespoon lemon juice

• 1 tablespoon soy sauce

• 1 teaspoon Dijon mustard

• 1/2 teaspoon minced garlic

• Pinch salt and ground black pepper

• 6 ounces smoked salmon, chopped

• 2 (15-count) boxes of mini fillo shells

1. Reserve 2 tablespoons of chopped salmon.

2. Beat cream cheese through black pepper until smooth.  Fold in all but 2 tablespoons of chopped salmon.  Remove mixture to a bowl, cover and chill 1 hour.

3. Preheat oven to 350 degrees.  Place mini fillo shells on a sheet pan and crisp in the oven for 3 to 5 minutes.  Remove and cool. 

4. Spoon about 1 heaping teaspoon into each shell.  Garnish with reserved salmon and snipped chive sprigs.

• 1 tablespoon olive oil

• 1/4 cup chopped onion

• 1 ripe pear, peeled, cored and chopped

• 1 cup chopped dried apricots

• 1 tablespoon peeled, grated fresh ginger

• 1/4 cup water

• 1/4 cup rice wine vinegar

• 1/4 cup brown sugar

• 1 teaspoon fresh chopped sage leaves

• Pinch ground cloves

• Pinch red pepper flakes

• Pinch Kosher salt

1. Heat oil in a small saucepan over medium-high heat.  Stir in onions when oil is hot, and cook until almost tender, about 2 minutes.

2. Stir in ginger, pear and apricots, cooking and stirring just to coat the onion mixture, about 1 minute.

3. Stir in the remaining ingredients (water through salt).  Bring to a boil, reduce heat to a strong simmer and cook until thick and syrupy, about 10 minutes, stirring occasionally.  (It will thicken more as it cools.)

4. Remove from heat and serve warm or at room temperature.  Store covered in the refrigerator up to 1 week.

• 6 slices premium, thick-sliced bacon, chopped

• 1 cup water

• 1 cup dry white wine

• 2 Italian pork sausage links (spicy)

• 2 tablespoons balsamic vinegar

• 1 teaspoon sugar

• 1 medium onion, finely chopped (about 1 cup)

• 4 cloves minced garlic (about 1 tablespoon)

• 1 tablespoon finely chopped fresh rosemary leaves

• 1 small can of corn (8 ounces), drained

• 1 (14.5 oz) can Hunt’s Balsamic Diced Tomatoes

• 1 (14.5 oz) can Hunt’s Regular Diced Tomatoes

• 2 tablespoons fresh basil, chiffonade*

• 1 pound penne pasta

Garnish:

• 1/2 cup grated Parmigiano-Reggiano (the real Parmesan)

• 1/4 cup toasted pine nuts

• 2 tablespoons fresh basil, chiffonade

*Chiffonade is a French term for a certain cut for leafy green vegetables.  To chiffonade basil, stack basil leaves on top of each other.  Roll tightly lengthwise into a mini-cigar shape.  Slice as thinly as possible crosswise to result in thin, long strips.

Helpful hints:

1. Use a splatter screen over the skillet while the bacon cooks to avoid hot grease splatters.

2. Chop the onion, garlic and rosemary while the bacon cooks.

3. To speed up the cooking time (but dirty more pans, al a Steve), cook the bacon in one pan while the sausage cooks in another, and the sauce in a third.  It should cut the cooking time from 1 hour to about 30 minutes.  I suggest making it the first time in one pan.  Then the next time, you can cook the 3 components simultaneously to save time.

1. Preheat oven to 200 degrees.  Fry bacon in a large skillet over medium heat until brown and crisp, stirring occasionally.  Turn off heat and remove bacon bits with a slotted spoon to paper towels to drain.  Pour bacon fat into a glass measuring cup and reserve for step 7.

2. Pour water and wine into the skillet.  Add the sausage and bring to a boil.  Reduce heat to a simmer and cook sausage until almost done, about 10 minutes, turning half way through cooking.  Remove sausage with tongs and set aside.

3. Stir balsamic vinegar and sugar into cooking liquid and return to a boil.  Reduce until just less than 1/2 cup remains and texture is syrupy, about 10-12 minutes, gently scraping the bottom of the skillet to loosen bacon remnants. 

4. Slice sausage into 1/4-inch slices.  (Don’t be alarmed if sausages are pink in the middle, they’ll finish cooking in the balsamic syrup).

5. When cooking liquid has reduced to just less than 1/2 cup, add sliced sausage, and lower heat to medium. Continue cooking until all the liquid is evaporated and sausage has a nice brown crust, about 4-5 minutes, stirring frequently.  Turn off heat and remove sausage to small oven-proof dish and place in oven to keep warm. Carefully wipe out skillet with paper towels.

6. Meanwhile, bring a large pot of salted water to boil.

7. Pour in 2 tablespoons of reserved bacon fat to the skillet and heat over medium heat.  When hot, chopped onion and cook until tender, about 3 minutes, stirring frequently.

8. Stir in garlic, rosemary and corn.  Sauté a minute, until garlic is fragrant.  Stir in 2 cans of diced tomatoes (with juice), 2 tablespoons of chiffonade* basil and reserved bacon bits. Reduce heat to simmer while pasta water comes to a boil.

9. Add pasta to boiling water and cook 12 minutes, or according to package directions. When al dente, drain pasta and return to pot.  Pour tomato mixture over drained pasta and toss. 

10. Divide pasta among 8 warm pasta bowls and garnish with reserved sausage slices, Parmigiano, toasted pine nuts and remaining 2 tablespoons of basil chiffonade.  Serve immediately.

• 3/4 cup whole wheat flour

• 3/4 cup all-purpose flour

• 2/3 cup sugar

• 1-1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 3/4 cup old-fashioned oats

• 1 cup mashed ripe banana (about 2 large)

• 1/3 cup low-fat buttermilk*

• 1/4 cup vegetable oil

• 1 teaspoon vanilla extract

• 2 large eggs, lightly beaten

• 1/2 cup chopped pecans or walnuts (optional)

*If you do not have buttermilk on hand, you can use any kind of low-fat milk, and just stir in a generous teaspoon of cream of tartar and whisk.  The bread won't rise quite as high, but the flavor is the same.

1. Heat oven to 350 degrees and spray a medium (8 X 4-inch) loaf pan with cooking spray.

2. Whisk first 7 ingredients (flours through oats) together in a large bowl.

3. Whisk next 5 ingredients (banana through eggs) together in a separate bowl. 

4. Pour banana mixture over flour mixture and stir just to combine, sprinkling the nuts in as you stir.

5. Pour batter into prepared pan and bake 45-50 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool in pan for 5 minutes, then turn out on a rack to cool completely. 

For the salmon:

• 1 pound wild salmon fillet, with skin

• 4 cups cold water

• Juice of 1 lemon

• 1/2 bunch scallions, sliced thin (including green part)

• 1 teaspoon black peppercorns

• 4 or 5 springs fresh thyme

• Kosher salt and freshly ground black pepper

Lemon-Thyme Vinaigrette:

• 1/2 teaspoon lemon zest

• Juice of 2 lemons

• 2 tablespoons honey

• 1-1/2 teaspoons fresh thyme leaves

• 1 teaspoon Dijon mustard

• 1/2 teaspoon minced garlic

• 1/4 teaspoon kosher salt (or more to taste)

• 1/4 teaspoon freshly ground black pepper

• 1/2 cup extra virgin olive oil

For the salad:

• 5 ounces mixed baby greens

• 1/2 pound asparagus spears, blanched and chilled

• 1/2 cup sliced radishes

• 1/2 cup sliced cucumber

• 1/4 cup shredded carrots

• 1/4 cup thinly sliced red onion

• 1/2 cup crumbled feta, goat or blue cheese

1. Place the salmon fillet in a skillet with straight sides. Cover with water, lemon juice, scallions, black peppercorns and thyme sprigs.

2. Bring to a boil.  When the water comes to a full boil, turn off heat and cover pan.  Rest for 8 to 10 minutes, depending upon thickness of fillet.

3. Remove fillet from poaching water to cool.  Sprinkle with salt and pepper.  When cool, remove skin. 

4. Cut into 4 portions, or flake all of it together and then divide into portions.  May be served chilled, room temperature, or even warm, as soon as it's done.

Vinaigrette:

1. Place the first 8 ingredients (zest through black pepper) in a blender and puree.  With the motor running, slowly drizzle in olive oil until mixture is blended.  May be made 1 day in advance.

Salad:

Note: To blanch asparagus, bring a large pot of water to a slow boil.  Drop in trimmed asparagus and cook 1 minute for thin asparagus, and 2 minutes for thick asparagus.  Immediately plunge asparagus into an ice-water bath to stop the cooking process.  When chilled, remove and pat dry.  Cut into 2-inch pieces.

1. Place baby greens, asparagus, radishes, cucumber, carrots and red onion in a large bowl and toss with just enough vinaigrette to coat.  (You'll have extra vinaigrette to use for another day.)

2. Top with poached salmon and drizzle a little vinaigrette on salmon.  Top salad with crumbled cheese and serve.

• 4 (6-ounce) halibut fillets, or other firm white fish

• 1 cup crushed tortilla chips

• 1/2 cup Panko* bread crumbs

• 1 teaspoon chile powder

• 1/2 teaspoon ground cumin

• 1/4 teaspoon garlic powder

• 1/4 teaspoon onion powder

• 1/8 teaspoon cayenne (optional)

• 2 tablespoons flour

• 2 large egg whites

• Vegetable oil for frying

*Panko:  Japanese bread crumbs, found in the Asian aisle of most grocery stores.  Substitute plain bread crumbs if desired.

Tomato-Chile Sauce

• 1 (15 oz.) can diced tomatoes (with juice)

• 1 (4 oz.) can diced green chiles

• 1/2 cup chicken or vegetable stock

• 1 tablespoon corn meal

• 1 teaspoon chile powder

• 1/2 teaspoon ground cumin

• 2 tablespoons fresh chopped cilantro (optional)

• Salt and pepper to taste

1. Wash and pat dry halibut.  Preheat oven to 400 degrees.

2. In a shallow baking pan, toss tortilla chips with the next 6 ingredients (Panko through cayenne).

3. Whisk egg whites together in a shallow bowl.

4. Lightly dust fillets with flour. Dip fish in egg whites, then dredge in tortilla chip mixture. 

5. Heat enough oil in a large oven-proof skillet to cover the bottom by 1/8-inch over medium heat.  When hot but not smoking, gently lay fish in skillet. 

6. Brown on one side (about 2 minutes) then turn.  Turn heat off and place skillet in oven to finish cooking, about 6-8 minutes for medium temperature (for a 1-inch thick piece of fish). 

7. Remove skillet from oven and transfer fish to a cutting board (uncovered) to rest for 5 minutes before serving.

Tomato-Chile Sauce

1. Combine tomatoes, green chiles and stock in a sauce pan over medium high heat. 

2. Bring to a boil and whisk in corn meal, chile powder and cumin.  Reduce heat to a simmer. Cook, stirring occasionally for 10 minutes, until sauce thickens slightly. 

3. Stir in cilantro if using.  Taste and season with salt and pepper. 

4. To serve, ladle about 1/2 cup on a plate.  Top with Tortilla-Crusted Halibut.

• 4 (6-ounce) sea bass fillets, or other firm white fish

• 1 teaspoon olive oil

Marinade:

• Zest of 1 orange

• 1/2 cup orange juice

• 1/4 cup rice wine vinegar

• 2 tablespoons chopped cilantro (or parsley)

• 2 tablespoons soy sauce

• 2 tablespoons honey

• 1 small chipotle pepper*, finely chopped

• 1/2 teaspoon adobo sauce*

• 1 teaspoon minced garlic

• 1/2 cup olive oil

• Salt and pepper to taste

*Look for canned chipotles in adobo sauce in the Mexican aisle of your grocery store.

1. Whisk marinade ingredients together.  (I reserve 1/4 a cup for a salad to serve with the sea bass).

2. Pour remaining marinade into a sealable plastic bag and add the fillets.  Seal and toss a few times.  Marinate at room temperature for 30 minutes, or up to an hour in the fridge, turning the  bag occasionally.

3. Heat the oven to 400 degrees F.  Heat an ovenproof skillet over medium-high heat.  When hot, add 1 teaspoon of olive oil and swirl pan. 

4. Lay fillets in hot, oiled skillet.  Sear on one side for 2 minutes, then turn when fish forms nice, brown crust.  Turn heat off and place skillet in preheated oven. 

5. Bake until fish is just done, about 8 to 9 minutes more for a thick (1-1/2 inch) fillet, less for thinner fillets, more for thicker fillets.

6. Remove fish from pan and cover loosely with foil.  Rest 5 minutes before serving.

Note:  I love to serve this on top of a salad, but you could also pair it with wild rice and steamed broccoli, or try the 5-grain Pilaf in my Cool Mountain Cookbook.

• 2 tablespoons vegetable oil

• 1 cup yellow cornmeal

• 2/3 cup flour

• 1 tablespoon baking powder

• Pinch salt

• 1 large egg

• 3/4 to 1 cup milk

1. Pour oil in an 8-inch ovenproof skillet.  Place skillet in the oven and heat to 425.

2. Mix the first 4 ingredients together in a large bowl.

3. Stir in an egg and enough milk to make a pourable batter (like pancake batter). 

4. When the oven is preheated, remove the skillet with an oven mitt and scrape the batter into the pan. It should sizzle.

5. Bake until the cornbread has risen and mostly brown on top, about 20 to 25 minutes.

6. Remove from oven, cool a few minutes then cut into wedges.

• 5 cups fresh lime juice or lime juice from frozen concentrate (not margarita mix or limeade), chilled

• 1-1/3 cups sugar

• 5 cups tequila, chilled

• 1/3 cup Triple Sec (orange liqueur

• Ice cubes

• Coarse bar salt

• Thin slices of lime

Makes 10 cocktails

In a large pitcher, combine lime juice and sugar, stirring to dissolve sugar.

Add tequlia, Triple Sec, and ice cubes.  Stir until well-chilled.

If desired, place salt around the rim of the glass.  Moisten edges of small cocktail tumblers, Margarita or martini glasses.  Dip rims in salt to coat.

Strain Margarita cocktail into salt-rimmed glass over ice or straight up.  

Serve immediately.  Garish, if desired, with thin slice of lime.

• 5 (1-oz.) squares unsweetened chocolate

• 10 tablespoons (1-1/4 sticks) unsalted butter

• 1-3/4 cups sugar

• 4 eggs

• 1 teaspoon vanilla extract

• 1-1/4 cups all-purpose flour

• 1 teaspoon baking powder

• 3/4 cup plus 1/4 cup finely chopped walnuts

  Preheat oven to 350 degrees F. Brush a 9 X 13-inch pan with melted butter and dust the sides lightly with flour or spray generously with cooking spray.

Melt the chocolate and the butter in the top of a double boiler over gently boiling water; the upper pan should not touch the water.

In a large bowl, beat the sugar, eggs and vanilla until well blended. Mix in the melted chocolate and butter.

Sift the flour and baking powder together. Add to the chocolate batter. Mix well and scrape the sides and bottom of the bowl. Stir in 3/4 cup of the walnuts. Spread into the prepared pan. Sprinkle with the remaining 1/4 cup of walnuts.

Bake until the brownies are set but still moist in the center, 25 to 30 minutes. Cool completely before cutting.

• 1 cup rice (any kind, I used a mixed package)

• Vegetable Stock ***

• 1 (8-oz.) can pineapple chunks, drained and juice reserved

• 1/2 cup raisins, golden or regular

• 1/2 cup toasted sliced almonds

• 1/4 cup finely chopped red onion

• 1 tablespoon olive oil

• 1/4 teaspoon ground coriander

• Salt and freshly ground pepper to taste.

• 2 tablespoons chopped fresh parsley (optional)

  *** Follow the directions on the rice package for quantity of liquid.  It might be 2 parts liquid to 1 part rice, or if it's wild rice, it will likely be 3 parts liquid to 1 part rice.  I use vegetable stock instead of water because adds flavor to the rice.

1. Cook rice according to package directions and cool.

2. Mix cooled rice with pineapple chunks and its juice,  along with the remaining ingredients.

3. Serve chilled or at room temperature.

NOTE: Salad keeps 3 or 4 days, covered, in the refrigerator.

Crust:

• 7 ounces gingersnap cookies, crushed (to yield 2 cups, about 30 (2-inch cookies)
• 1/2 cup pecans
• 2 tablespoons sugar
• 1/2 cup (1 stick) butter, melted

Filling:

• 2 pounds cream cheese, softened
• 1 cup sugar
• 1-1/2 cups pumpkin puree
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 teaspoons cinnamon
• 1 teaspoon allspice
• 1/4 teaspoon each: ground cloves, nutmeg

Topping:

• 1 cup sour cream, room temperature
• 2 tablespoons sugar
• 2 tablespoons pumpkin puree
• 1/2 teaspoon vanilla extract
• Generous pinch cinnamon

(NOTE: 1 (15-ounce) can pumpkin puree is enough for the filling and topping.

1. Heat oven to 350ºF. Grind the gingersnaps, pecans and sugar together in a food processor until finely ground.  Dump into a large bowl.  Drizzle with melted butter and toss with a fork until all crumbs are moist.  Press evenly into the bottom of a 10-inch spring form pan, pushing slightly up the sides about ¼ to ½-inch. 
2. Bake crust for 10 minutes.  Remove to cool while preparing the filling. Reduce oven heat to 325ºF.  Place a small roasting pan on a rack underneath a rack set in the center of the oven.  Fill the small roasting pan with hot water.
3. Beat cream cheese and sugar until smooth with the paddle attachment of a stand mixer, about 2 minutes.  Beat in pumpkin puree, stopping to scrape the sides of the bowl once.
4. Beat in the eggs, one at a time until well blended.  Finally, beat in vanilla and spices, stopping to scrape the bowl once.
5. Pour filling into pre-baked crust. Bake cake rises, and edges are light golden brown, about 50 minutes.  
6. Whisk topping ingredients together and pour over cheesecake.  Bake another 10 minutes.  Remove from oven and cool 40 minutes.  Cover with plastic and refrigerate overnight.

• 4 cups chicken or vegetable stock

• 1 cup cornmeal (polenta (grits) style works best, but stone ground acceptable)

• 2 slices bacon, chopped

• 1 teaspoon minced garlic

• 1 tablespoon fresh herbs (thyme, parsley, oregano)

• 1 tablespoon soft goat cheese or feta or Boursin

• 1-2 tablespoons half & half or cream (optional)

• Kosher salt and freshly ground white pepper to taste

(NOTE: 1 tablespoon of goat cheese is plenty to flavor this dish, but if you use feta, Boursin or even Parmesan, increase the amount to 2 to 3 tablespoons.)

1. Bring stock to boil over medium-high heat in a tall saucepan.

2. Whisk in cornmeal, gradually. Reduce heat to medium. Cook, whisking frequently, until cornmeal is thick and creamy, about 10 to 15 minutes (or 5 minutes if using “quick cooking” style.

3. Meanwhile, cook bacon until brown and crisp in a small skillet over medium heat.  When crispy, remove from heat. Stir in garlic (it will cook quickly in the fat). As soon as garlic is mixed in, remove bacon and garlic with a slotted spoon to drain on paper towels. Reserve bacon fat for another use. Set aside.

4. When cornmeal is done, stir in bacon and garlic mixture, fresh herbs and goat cheese. If desired, stir in half & half or cream. Taste and season with salt and pepper.   Cool 15 to 20 minutes before serving.

• 4 cups apple cider or juice

• Scant ½ cup apple sauce (4 oz.)

• 1 teaspoon apple cider vinegar

• ½ teaspoon cornmeal (reg. or stone ground)

• ¼ teaspoon hot sauce (like Tabasco®)

• Pinch kosher salt (to taste)

1. Bring first 4 ingredients (cider through cornmeal) to a boil in a medium saucepan over high heat.

2. Reduce liquid to ¾ to 1 cup, stirring occasionally. (about 35 minutes.)

3. Remove from heat and stir in hot sauce and salt.

4. Cool slightly before serving.  Can be made 2 days in advance.  Gently re-warm before serving.