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Asian shrimp with pineapple relish

Makes 6 servings.
Oil for deep-frying
12 large shrimp, peeled with tails left on, deveined
1/4 cup Thai chili-garlic sauce
12 egg roll wrappers, cut in half into 2 triangles
2 tablespoons water
2 teaspoons cornstarch
1 cup pineapple, cut into a small dice
1/2 red pepper, cut into a small dice
1/2 bunch fresh cilantro, chopped
1/4 cup olive oil
Juice of 1 lime
2 green onions, washed, ends removed, chopped



Preparation:
Pour the oil 2 inches deep in a large pot. Heat it to 350 degrees.

Make four slits width-wise across each shrimp belly to keep the
shrimp from curling as they cook. Place the shrimp in a bowl and toss
them with the chili-garlic sauce.
Shake any excess marinade off of the shrimp, wrap them in the egg roll wrappers leaving the tails out and seal the wrapper and seal the wrapper with a mixture of the water and the cornstarch. Set aside.

In a small skillet, combine the pineapple, red pepper, cilantro,
olive oil, lime juice and green onions. Warm over low heat.
Fry the shrimp in small batches in oil over medium-high heat until golden brown, crispy and cooked through, about 2-3 minutes and set aside on paper towels to drain.
Serve with the relish.
Note:
The shrimps tails hanging out of the crispy wonton wrappers make perfect hand hold which make them great finger food at parties!

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Asparagus with cream cheese and prosciutto

Serves 6 appetizers
24 fresh asparagus spears, cut to 4 inches
4 ounces cream cheese, softened
2 ounces Stilton cheese
1/4 teaspoon minced garlic
to taste, salt and ground black pepper
12 thin slices of prosciutto, cut into halves


Preparation:
Clean and peel asparagus. Cook lightly in salted boiling water or steam until crisp. Plunge in ice cold water.
Preheat oven to 350 degrees.
In a mixing bowl, whisk cream cheese, Stilton cheese, garlic, and salt and pepper to taste.
Spread each half slice of prosciutto with some of the cream cheese mixture. Roll around an asparagus spear. Arrange on a baking sheet.
Bake for about 5 minutes or until heated through.

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Asparagus with lime

2 pounds asparagus trimmed
2 tablespoons olive oil
1 teaspoon grated lime rind
2 tablespoons lime juice
2 teaspoons liquid honey
1/4 teaspoon salt
pinch pepper
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh chives
2 tablespoons diced sweet red pepper


Preparation:
In large skillet, simmer asparagus in salted boiling water for 6 minutes or just until tender.
Drain on towels; transfer to platter.
Whisk oil, lime rind and juice, honey, salt and pepper; stir in mint and chives.
Drizzle over asparagus; garnish with red pepper.

From Canadian Living Test Kitchen

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Avocado dip with mint on tortilla chips

Makes 1½ cups (375 mL), enough for a nibble for 6 to 8 people
1/3 to 1/2 cup (75 to 125 mL) reduced-fat sour cream
2 tsp (10 mL) freshly squeezed lime juice
1 large garlic clove, minced
1 tbsp (15 mL) chopped fresh mint
¼ tsp (1 mL) salt
Dashes of hot sauce to taste
2 large ripe avocados
1 bag (230 to 300 g) tortilla chips


Preparation:
1. In a medium bowl, stir 1/3 cup (75 mL) sour cream with juice, garlic, mint, salt and hot sauce. (If making ahead, this mixture can be covered and refrigerated for up to a day.)

2. Cut avocados in 2; remove stones. Using a knife without a sharp point, score flesh into ¼-inch (5-mm) dice right down to leathery skin. Scoop flesh out into sour cream mixture. Mix, breaking up avocado dice as little as possible. Add more sour cream, tablespoonful by tablespoonful, as needed to achieve a thick yet creamy consistency.

3. This keeps well for up to half a day if plastic wrap is pressed directly onto dip surface and refrigerated. Pile mixture into a serving dish; garnish with sprigs of mint. Serve with tortilla chips.




Note:
This is not guacamole, but a deliciously creamy combination of avocado and mint. Tortilla chips provide crunch with the dip, but chunky vegetables such as sweet pepper wedges or short fat celery sticks are also nice for scooping it up. Consider doubling this recipe if it is the only nibble served long before dinner or serve it at a drinks party.

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Baked goat cheese with salad greens

Serves: 6
3 small rounds fresh goat cheese, each about 1/4 pound
2 tablespoons olive oil
1 1/2 cups finely dried bread crumbs
4 large handfuls mesclun or mixed salad greens
1 clove garlic, minced
12 walnut halves
Toasts

VINAIGRETTE:
5 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
Salt and freshly ground pepper


Preparation:
Whisk together the oil, and two vinegar. Season to taste with salt and pepper and stir in the minced garlic.
Preheat oven to 400 degrees.
Cut each cheese round horizontally to make 6 rounds.
Place on a plate and drizzle with the olive oil, turning once to lightly coat both sides.
Spread the bread crumbs on a plate. Coat the rounds of goat cheese on both sides with the crumbs and then place well spaced on a baking sheet.
Bake until the cheese rounds are slightly bubbling around the edges, 4-6 minutes.
Drizzle salad greens with the dressing. Toss well and divide the greens evenly among 6 salad plates.
Place a hot cheese round in the center of each mound of greens. Garnish with walnuts and toasts. Serve immediately.


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Basic hummus

6 servings
1 1/4 cups dried chickpeas
1 teaspoon baking soda
6 1/2 cups water
1/2 cup tahini (light roast)
4 tablespoons freshly squeezed lemon juice
4 cloves garlic, crushed
6 tablespoons ice cold water or thick yogurt
Salt
Good quality olive oil, to serve (optional)


Preparation:
The night before, put the chickpeas in a large bowl and cover them with cold water at least twice their volume. Leave to soak overnight or up to 2 days
The next day, drain the chickpeas. Place a medium saucepan over high heat and add the drained chickpeas and baking soda. Cook for about three minutes, stirring constantly. Add the water and bring to a boil. Cook, skimming off any foam and any skins that float to the surface. The chickpeas will need to cook for 20 to 40 minutes, depending on the type and freshness, sometimes even longer. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy.
Drain the chickpeas. You should have roughly 3 2/3 cups now. Place the chickpeas in a food processor and process until you get a stiff paste. Then, with the machine sill running, add the tahini paste, lemon juice, garlic, and 1 1/2 teaspoons salt. Finally, slowly drizzle in the ice water and allow it to mix for about five minutes, until you get a very smooth and creamy paste.
Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes. If not using straightaway, refrigerate until needed. Make sure to take it out of the fridge at least 30 minutes before serving.
This hummus will keep in the refrigerator for up to three days.

Black bean and corn wonton appetizers

Makes 36
36 wonton skins
2/3 cup thick and chunky salsa
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1-15 ounce can whole kernel corn, drained
1-15 ounce can black beans, rinsed and drained
1/4 cup sour cream


Preparation:
Heat oven to 350 degrees.
Gently fit 1 wonton skin into each of 36 small muffin cups, 1 3/4x1 inch, pressing against bottom and side. Bake 8 to 10 minutes or until lightly golden brown.
Remove from pan; cool on wire rack. Mix remaining ingredients except sour cream.
Just before serving, spoon bean mixture into wonton cups. Top each with 1/2 teaspoon sour cream.

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Black bean and corn wontons

Makes 36 wontons
36 wonton skins
2/3 cup thick and chunky salsa
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1-15 ounce can whole kernel corn, drained
1-15 ounce can black beans, rinsed and drained
1/4 cup sour cream


Preparation:
Heat oven to 350 degrees.
Gently fit 1 wonton skin into each of 36 small muffin cups, 1 3/4-inch by 1-inch, pressing against bottom and side.
Bake 8 to 10 minutes or until lightly golden brown. Remove from pan; cool on wire rack.
Mix remaining ingredients except sour cream.
Just before serving, spoon bean mixture into wonton cups.
Top each with 1/2 teaspoon sour cream.

Blinis

makes: about 7 dozens
1 1/2 teaspoons active dry yeast
1 cup milk, warmed
1 cup all purpose flour
1 cup buckwheat flour
3 egg yolks
1 teaspoon salt
1/2 cup milk
3 egg whites
1/2 teaspoon cream of tartar




Preparation:
Dissolve the yeast in the warm milk. Place the flour in a large bowl and make a well in the center. Add the milk and yeast mixture, the egg yolks and salt. Mix well together. Cover the bowl and leave to rise at room temperature until doubled in volume.
Stir in the remaining milk. Beat the egg whites with the cream of tartar until stiff. Fold in the batter mixture.
Heat a large non stick frying pan over medium heat. Using a teaspoon, spoon enough batter in pan to form small 2-inch round pancakes. Brown on one side, and turn once to cook the other side.
Transfer to a tray. Cover with foil.
Note:
Blinis are small light pancakes and can be prepared days ahead, and frozen. They are served as appetizers or hors d'oeuvre and topped with smoked salmon, salmon rillettes, salmon mousse, salmon tartar, salmon pâté. See each recipe for more details.

Carpaccio of marinated salmon

Serves 6
1 pound salmon fillet, fresh
5 tablespoons green peppercorns, chopped
2 tablespoons lemon juice
to taste, salt
5 tablespoons olive oil
1 large sweet red pepper
2 large tomatoes
6 sprigs fresh parsley
12 slices toasted french bread


Preparation:
When serving raw fish, you must buy extra-fresh fish of the highest quality and serve it the same day. Bone and skin the salmon fillet. Cut into 6 equal slices.
Lay an 11-inch square sheet of plastic wrap flat on a working surface. Place one slice of salmon in the middle and cover with a second 11-inch square of plastic.
Gently flatten the salmon with a meat pounder, mallet, or a heavy skillet into a disk about 5 to 6 inches in diameter, shaping it as round and thin as possible. Repeat the same process with the other 5 pieces of salmon.
Stack the 6 wrapped salmon disks on a plate and refrigerate until needed.
In a cup, mix the green peppercorns, lemon juice, salt, and oil. Set the carpaccio dressing aside. Preheat broiler.
Split the red peppers in halves; remove seeds. Place the red pepper halves on an oiled baking sheet and broil until skin becomes dark, about 10 minutes. Remove from heat and let cool.
Peel the blackened skin off under cold water. Pat dry with paper towel, cut into matchsticks, and set aside.
Dip the tomatoes in boiling water for 8 to 10 seconds, transfer to cold water for a minute. Peel the tomatoes, split in halves, squeeze the seeds out. Cut tomato pieces into 1/4-inch dices, and set aside.
Remove the wrapped salmon slices from the refrigerator. Discard the top layer of plastic from each salmon disk and place salmon side down on a cold serving plate. Discard the remaining sheet of plastic. Repeat the same process with the remaining salmon disks.
PRESENTATION
Drizzle the carpaccio dressing equally over each salmon disk. Garnish each plate with the red pepper strips, diced tomatoes, and parsley sprigs.
Serve with toasted french bread.
Note: Another variation is to serve the salmon carpaccio with a gazpacho salad or a tabouleh salad.
Note:
The raw paper-thin fresh salmon is combined a tangy dressing and a garnish of roasted sweet red peppers, and diced fresh tomatoes. You can prepare the salmon 2 hours in advance. Season only when ready to serve.

Cheese wafers

Makes about 24
8 ounces grated cheddar cheese
4 ounces unsalted butter, softened
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon Tabasco
1/4 teaspoon Aromat seasoning
1 cup flour



Preparation:
Preheat oven at 325 degrees. Process cheese with the flour. Add butter and spices and process until dough forms a ball. Scrape the side of bowl, and process for a few more seconds to blend.
Roll the dough into 2-inch thick cylinder. Wrap in wax paper. Chill. Slice into 1/4 -inch slices. Place on sheet pan lined with wax paper.
Bake for about 20 minutes, or until wafers are crisp. Cool on rack.

Note: I also roll cylinder in ground almond.

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Chicken liver mousse

serves: 10
12 ounces chicken livers
2 ounces butter
1 cup chopped onion
1 clove minced garlic
1 cup milk
1 ounce dry sherry wine
1/8 teaspoon curry powder
1/2 teaspoon thyme
2 bay leaves
3/4 cup strong aspic
1/4 teaspoon hot pepper sauce
1 teaspoon salt
1/2 cup heavy cream .


Preparation:
Remove connective tissue from the liver. Melt butter in a sauté pan, add onions and garlic and sauté until soft and translucent.
Add all other ingredients except cream. Cook covered for 10 minutes, stirring occasionally. Remove from heat and cool for 5 minutes. Whip cream to medium stiffness. Remove bay leaves from liver mixture. Puree the liver mixture in a food processor until smooth.
Pour into a large bowl and fold in the whipped cream.
Immediately pour into molds and chill.
Dip molds in hot water and unmold chicken liver mousse. Serve as hors d'oeuvre or appetizers

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Coconut shrimp with sweet chili sauce

4
1 pound shrimp, peeled and deveined
salt and pepper
1/3 cup flour
2 eggs, lightly beaten
1/2 cup panko breadcrumbs
1/2 cup shredded coconut
oil for frying
Sweet Chili Sauce (See recipe)


Preparation:
Season the shrimp with salt and pepper, dredge them in flour, dip them in egg and coat them with a mixture of the breadcrumbs and shredded coconut.
Heat the oil in a large pan over medium-high heat and cook the shrimp until golden brown, about 2-3 minutes, before setting aside on paper towels to drain.

Cold broccoli soup

serves 6
4 medium potatoes
4 medium chopped onions
1 1/2 quarts chicken stock
2 cups chopped broccoli
1/2 cup heavy cream
1 teaspoon lemon juice
1 teaspoon salt
1/4 teaspoon ground white pepper



Preparation:
In a soup pot, combine potatoes and onions with the stock. Simmer until the vegetables are tender.
Add the broccoli and continue cooking for 10 minutes. Puree soup in a blender.
Refrigerate for several hours until thoroughly chilled.
At serving time stir in the cream, lemon juice, salt and pepper. Garnish soup with lemon slices

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Corn bread with sun dried tomatoes

serves 12
2 1/2 cups yellow cornmeal
1 1/2 cups flour
1/2 cup sugar
1 tablespoon dried rubbed sage
1 tablespoon ground black pepper
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
2 1/4 cups buttermilk
1 cup chopped drained oil packed sun dried tomatoes, 1/4 cup oil reserved
1/2 cup butter, melted
4 large eggs


Preparation:
Preheat oven to 400 degrees.
Butter two 9 1/2-inch diameter deep dish pie dishes. Combine cornmeal, flour, sugar, sage, pepper, salt, baking powder and baking soda in large bowl and whisk to blend.
Combine buttermilk, sun dried tomatoes, reserved oil, butter, eggs and whisk to blend. Stir buttermilk mixture into dry ingredients.
Divide corn bread batter between prepared dishes. Bake corn breads until tops begin to brown and tester inserted in center comes out clean, about 30 minutes. Cool slightly.
Cut corn breads into wedges; serve warm.
Note: Corn breads can be prepared 6 hours ahead. Cool completely.
Cover with aluminum foil. Reheat covered in 350 degree oven about 10 minutes.

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Crispy kale chips

Serves 4
1 head kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling


Preparation:
Preheat the oven to 275 degrees F.

Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet.
Bake until crisp, turning the leaves halfway through, about 30 minutes.
Toss with the olive oil and salt.
Serve as finger food.

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Dips for endives

GUACAMOLE:

2 ripe avocados
juice of one lemon
1/2 small red onion, diced
1 tomato, seeded and diced
salt to taste
hot pepper sauce to taste

Peel avocados, cut in halves, remove stones, and mash the avocados.
Add remaining ingredients, and mix.

BLUE CHEESE DIP:

1/2 pint sour cream
1/4 cup milk
1/3 cup blue cheese, crumbled
2 tablespoons red onion, finely diced

In bowl, combine all the ingredients well. Serve chilled.

SALSA:

1 jalapeno pepper, seeded and chopped
1 large clove garlic, peeled and chopped
1 red bell pepper, seeded and chopped
2 large tomatoes, peeled and finely chopped
1 cucumber, peeled and finely chopped
2 tablespoons olive oil
juice of one lemon or lime
salt and pepper to taste
cilantro or parsley for garnish.

In bowl, combine all the ingredients well. Garnish with parsley or cilantro.


Preparation:
GUACAMOLE:

Peel avocados, cut in halves, remove stones, and mash the avocados.
Add remaining ingredients, and mix.

BLUE CHEESE DIP:

In bowl, combine all the ingredients well. Serve chilled.

SALSA:

In bowl, combine all the ingredients well. Garnish with parsley or cilantro.

Edamame hummus with spiced pita chips

10 to 12 as hors d'oeuvre
2 cups frozen shelled edamame, cooked according to package directions
1 cup silken tofu, drained
1/2 tsp. salt, plus more to taste
Pinch of white pepper, plus more to taste
1-1/2 tsp. ground cumin, plus more for garnish
3 cloves garlic, minced (about 1 Tbs.)
1/4 cup olive oil
1/3 cup fresh lemon juice, plus more to taste
Spiced pita chips





Preparation:
Set 1 tablespoon of the edamame aside for a garnish.
Place the rest, along with the tofu, salt, pepper, cumin, garlic, oil and lemon juice, in a food processor and process until very smooth, about 2 minutes. Taste and adjust the seasoning with more salt, pepper, or lemon juice, if desired.

Transfer the hummus to a serving bowl and garnish with the reserved edamame and a sprinkle of cumin. Serve with the spiced pita chips
.
Note:
This fresh green, creamy dip, excerpted from the cookbook The Food You Crave , has all the classic hummus flavors of garlic, cumin, and lemon. with a big citrus punch. Its smooth texture make it the perfect companion to the bold spicy shards of pita.

Hummus can be refrigerated in an airtight container for up to 3 days.

Eggplant caviar

serves: 6
2 medium eggplants
2 teaspoons lemon juice
1 medium sliced onion
5 medium garlic cloves, sliced
1 teaspoon olive oil
to taste salt and pepper
Tabasco jalapeño
Aromat seasoning
1/2 cup chopped fresh basil
1 envelop unflavored gelatin
1/4 cup cold water

tomato coulis or roasted red pepper coulis .


Preparation:
Peel eggplants. Cut into halves lengthwise. Slice across and sprinkle with lemon juice.
In a microwavable dish, combine eggplants, onion, garlic and olive oil.
Microwave on high for 6 to 8 min. or until eggplants are tender. Season with salt and pepper, Tabasco jalapeño and Aromat seasoning. Mix in the basil.
Dissolve gelatin in water. Let set for 5 minutes. Melt over low heat, and stir into the warm eggplant mixture.
Spoon mixture in small ramekin dishes or molds. Refrigerate until set.
Unmold on cold plate. Serve with cold tomato coulis or red red pepper coulis

Eggplant-walnut paté

Serves: 8 to 10 as hors d'oeuvre
1 large eggplant
1 cup walnut pieces
2 teaspoons fresh gingerroot, peeled, grated, and finely chopped
2 cloves garlic, mashed
1 tablespoon extra-virgin olive oil
1/8 teaspoon ground allspice
salt and hot pepper sauce to taste



Preparation:
Preheat oven to 450°F.
Pierce the eggplant with a fork in several places and bake until very soft, about 45 minutes.
While the eggplant is baking, grind the walnuts in a food processor until very fine, and set aside.
Remove the eggplant from oven, slash to let steam escape, drain off any liquid, and scrape the pulp into a food processor with the gingerroot, garlic, and olive oil. Process until smooth. Add the ground walnuts and allspice, and process until smooth.
Season to taste with the salt, and hot pepper sauce. Spoon into a small loaf dish and chill several hours or until firm.

Fresh garden salsa

Makes about 2 cups
2 large ripe, red slicing tomatoes, cored and chopped
1 small white onion, chopped
1 green onion, top included, chopped
1 to 3 jalapeno peppers, finely chopped
1/4 cup cilantro leaves, minced
Juice of lime
1/2 teaspoon salt


Preparation:
Using a serrated knife, chop tomatoes. If using plum tomatoes, add 2 tablespoons water. In a medium bowl, toss together the tomatoes, onions, peppers, and cilantro.
Squeeze lime juice over the mixture and sprinkle on the salt. Allow to rest 30 minutes before serving to allow salt to draw juice from the tomatoes. Stir again just before serving.
Note:
This coarse textured salsa is more of a relish or Pico de Gallo. The ingredients can be finely diced or use a medium for chunky salsa. Serve with traditional tortilla chips or use as a side dish with grilled meat, squash cakes (see Summer Squash) or anywhere you want a bright, tart, savory accompaniment.

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Fried oysters

Serves 6
2 cups shucked oysters
2 eggs
1 tablespoon milk
2 cups fresh bread crumbs
1/2 teaspoon dried tarragon
1 teaspoon chopped chives
1 teaspoon chopped parsley
1/4 teaspoon salt
1/8 teaspoon ground white pepper
6 lemon wedges


Preparation:
Pat the oysters dry. Beat the eggs and milk. Combine the bread crumbs, tarragon, chives and parsley. Dip the oysters in the beaten egg mixture.
Coat with bread crumbs and deep fry for 3 to 4 minutes until golden brown and crisp. Drain and serve hot with lemon wedges.

Fried wontons

48 wontons
FILLING
1/3 pound medium shrimp, peeled, deveined, and cut into pea-size pieces (4-1/2 ounces total)
1/4 pound ground pork, fattier kind preferred, coarsely chopped to loosen
1 scallion (white and green parts), finely chopped
1/2 teaspoon plus 1/8 teaspoon cornstarch
1/4 teaspoon sugar
Scant 1/2 teaspoon salt
1 pinch of black or white pepper

48 small square wonton skins
Canola or peanut oil, for deep-frying
Sweet and Sour Sauce


Preparation:
1. To make the filling, combine the shrimp, pork, scallion, cornstarch, sugar, salt, and pepper in a bowl and use chopsticks or a fork to mix well. Cover and set aside for 30 minutes before using, or refrigerate for up to a day in advance. You should have about 1 cup.
2. Before assembling the wontons, line a baking sheet with parchment paper and lightly dust with cornstarch. Fill each wonton skin with about 1 teaspoon of the filling, creating triangles or nurse's caps (see below). As you work, put the finished wontons on the prepared baking sheet. When all are made, loosely cover with a kitchen towel to prevent drying. The wontons also can be covered with plastic wrap and refrigerated for several hours; let them sit at room temperature to remove the chill before frying.
3. Put a wire rack on a baking sheet and place next to the stove. Pour oil to a depth of 1-1/2 inches into a wok, deep skillet, or 5-quart Dutch oven and heat over medium-high heat to about 325°F on a deep-fry thermometer.
4. Working in batches of 4 to 6, slide the wontons into the hot oil and fry for about 1 minute on each side, or until golden brown. Use a skimmer to transfer to the rack to drain.
5. Arrange the wontons on a platter and serve hot as finger food along with Sweet and Sour Sauce for dipping.

To shape triangles: 1) Fill the skin and wet the edges with a chopstick. 2) Fold the skin into a triangle an press firmly with your fingers to seal.

To shape nurse's caps: 1) Bring the lower edge of the filled skin up to meet the upper edge, forming a rectangle. 2) Bring together the two corners of the folded edge, overlapping slightly, and press to seal.

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Goat cheese and sun-dried tomato toasts

Makes 12 toasts
5 ounces goat cheese
1 teaspoon cream
1 teaspoon fresh thyme, chopped
1teaspoon fresh rosemary, chopped
1/4 cup olive oil
12 long slices of baguette, cut diagonally about 1/4 inch thick
3 to 4 sun-dried tomatoes
freshly ground black pepper



Preparation:
Preheat the oven to 425 degrees. In a mixing bowl, combine the cheese and cream together.
Mix in half of the herbs and set it aside. Brush one side of the bread slices with olive oil, and toast them in the oven or under the broiler so that both sides are lightly colored.
Remove them from the oven and spread the cheese over the oiled sides. Drain the sun-dried tomatoes, and slice into narrow strips.
Lay the strips of tomato in a crisscross or diagonal pattern over the top and return the bread to the oven.
Bake until the cheese is warm and soft, about 3 minutes. Garnish with the remaining herbs and a grinding of black pepper over the top.
Note:
These simple, colorful little cheese toasts can be served as an appetizer or alongside a green salad.

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Herb and tomato roulade

Makes 20 rolls
1 bunch washed watercress
1 tablespoon chopped parsley
1 tablespoon grated Parmesan
3 eggs, separated
6 ounces softened cream cheese
2 tomatoes
to taste salt and pepper
1/4 teaspoon seasoned salt
1 teaspoon unflavored gelatin
2 tablespoons cold water


Preparation:
Preheat oven to 375 degrees. Line a jelly roll pan 8-inch by 12-inch with parchment paper.
Brush with butter. Remove stems from watercress. Chop and combine with parsley, Parmesan cheese, and egg yolks.
Whisk the whites, and fold in herb mixture. Spread over entire surface of pan, and bake 10-12 minutes. Cool.
Peel off the lining paper. Transfer to a sheet of transparent paper. Peel, seed, and chop tomatoes.
Add to cream cheese. Season. Dissolve gelatin in water. Melt and combine with cream cheese mixture.
Spread over surface of roulade. Roll up like a jelly roll. Chill. Unwrap, and slice into 20 rolls.

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Parmesan and thyme crackers

Makes 24 crackers
1/4 pound (1 stick) unsalted butter, at room temperature
4 ounces freshly grated Parmesan cheese (about 1 cup)
1 teaspoon minced fresh thyme leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/4 cups all-purpose flour


Preparation:
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter for 1 minute. With the mixer on low speed, add the Parmesan, thyme, salt, and pepper and combine. With the mixer still on low, add the flour and combine until the mixture is in large crumbles, about 1 minute. If the dough is too dry, add 1 teaspoon water.

Dump the dough onto a floured board, press it into a ball, and roll into a 9-inch log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.

Meanwhile, preheat the oven to 350 degrees F. Cut the log into 3/8-inch-thick rounds with a small, sharp knife and place them on a sheet pan lined with parchment paper. Bake for 22 minutes, until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.


Parmesan sage polenta sticks

Makes 28 sticks
4 cups water
1 1/4 teaspoons salt
1 tablespoon minced fresh sage leaves or 1 teaspoon dried, crumbled
1 1/3 cups yellow cornmeal
1/2 stick (1/4 cup) unsalted butter
1 cup freshly grated Parmesan cheese (about 1/4 pound)


Preparation:
Butter a 13- by 9-inch glass baking dish. In a large heavy saucepan bring water to a boil and add salt. Add sage and 1/3 cup cornmeal., a little at a time, stirring constantly. Reduce heat to low and add remaining cup cornmeal in a slow stream, stirring constantly. Cook mixture over low heat, whisking, 1 minute and remove pan from heat. Add 2 tablespoons butter and 1/3 cup Parmesan and stir polenta until butter is incorporated.
Working quickly, spread polenta evenly in prepared dish and chill until firm, about 20 minutes. Polenta may be prepared up to this point 1 day ahead and chilled, covered.
Preheat broiler and line a baking sheet with foil. In a small saucepan melt remaining 2 tablespoons butter over low heat. Invert polenta onto a work surface.
Halve polenta lengthwise and cut each half crosswise into 14 sticks. Arrange sticks on prepared baking sheet and brush with melted butter.
Broil sticks about 4 inches from heat until golden, about 4 to 6 minutes.
Turn sticks over and sprinkle with remaining Parmesan. Broil sticks until cheese is golden, about 2 to 3 minutes more.

Parsnip oven-fries with curry dipping sauce

Serves 4
1 pound parsnips
1 tablespoon canola oil
1 teaspoon each ground cumin and coriander
1/4 teaspoon each salt and pepper
1/2 cup low-fat plain yogurt
1/4 teaspoon curry paste
1 small green onion, minced


Preparation:
Peel parsnips; cut into 2- x 1/2-inch (5 x 1cm) sticks.
In bowl, toss together parsnips, oil, cumin, coriander, salt and pepper. Bake on greased baking sheet in 425° F (220°C) oven, turning occasionally, for 30 to 40 minutes or until browned and tender.
In small bowl, stir together yogurt, curry paste and green onion. Serve sauce with parsnip fries.

Smoked salmon mousse

serves 6-8
8 ounces smoked salmon
1/2 cup mayonnaise
3/4 cup aspic jelly *
1 tablespoon lemon juice
1/4 teaspoon ground white pepper
1/2 cup heavy cream


Preparation:
Remove bones and skin from the smoked salmon. Cut in pieces and mix in a food processor. Transfer to a mixing bowl and stir in the mayonnaise.
Run the mixture through a food mill. Mix in the cold liquid aspic jelly, lemon juice, wine and pepper.
Whip the cream until firm. Fold in the salmon mixture. Spoon the mousse into decorative molds.
Refrigerate until mousse is well set and firm. Unmold on serving dish or plate and surround with lettuce leaves.

* If aspic jelly is not available, substitute with 1 tablespoon of unflavored gelatin dissolved in 1/4 cup cold water. Set for 5 minutes. Melt over low heat, and use as directed for aspic jelly.

Smoked salmon roll

Serves 6
8 ounces cream cheese
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1 tablespoon capers, drained
1 tablespoon dill, chopped
1 tablespoon Dijon mustard
1/4 teaspoon ground white pepper
8 ounces lox or Nova salmon, sliced
1 hothouse cucumber


Preparation:
In a medium mixing bowl, combine the softened cream cheese, lemon rind, lemon juice, capers, dill, mustard, and pepper until smooth. On a large sheet of wax paper, spread out the slices of salmon to form a rectangle. Spread the cream cheese mixture over the surface of the salmon.
Roll up the salmon tightly from one end, jelly roll style. Enclose in plastic wrap and refrigerate. Wash cucumber, dry and slice across into 1/4-inch slices.
Just before serving, slice the smoked salmon roll into -inch slices. Top each cucumber slice with a slice of salmon roll. Serve at once.

PRESENTATION
Serve this hors d'oeuvre on a tray. Arrange the cucumber and salmon rolls on the tray into two circles. Garnish center of tray with parsley or dill sprigs.
Note:
The lox or Nova salmon is wrapped around a savory cream cheese mixture and served as appetizer on slices of cucumber. Can be prepared 24 hours before serving.

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Smoked salmon roulades

Serves 8
1 tablespoon butter, melted
4 tablespoons dill, chopped
1 tablespoon parsley, chopped
1 tablespoon parmesan cheese, grated
4 eggs yolks
1 tablespoon cornstarch
4 egg whites
1/4 teaspoon cream of tartar
6 ounces cream cheese, softened
1 tablespoon capers, drained
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1/4 teaspoon seasoned salt
4 ounces smoked salmon, sliced


Preparation:
Preheat oven to 375 degrees. Line a baking pan, 8-inch by 12 inch with parchment paper. Brush with butter.
In a medium mixing bowl, combine dill, parsley, parmesan cheese, egg yolks, and cornstarch. Whisk egg whites with the cream of tartar until medium stiff. Fold into the herb mixture.
Spread evenly over the surface of pan. Bake for 10 to 12 minutes. Remove from oven, and turn the pan over a sheet of wax paper or parchment paper. Peel away the paper lining. allow to cool.
In a medium mixing bowl, combine the cream cheese, capers, salt, pepper, and seasoned salt. Spread over the surface of the baked roulade. Arrange the slices of smoked salmon over the cream cheese mixture.
Roll up tightly from one end, jelly roll style.
Enclose in the wax paper or parchment paper and refrigerate for 2 hours or more.
PRESENTATION
Unwrap the salmon roulade, and slice into 1/4 inch circles. Arrange on a serving tray, and serve cold.

Smoked salmon spirals

Serves: 4
8 ounces smoked salmon, thinly sliced
8 ounces cream cheese, softened
1 tablespoon fresh dill, chopped
1 tablespoon tiny capers, drained
1 hot house cucumber
dill sprigs


Preparation:
Arrange the smoked salmon slices on a sheet of film wrap in a 12 by 8 inch rectangle.
Mix the cream cheese with the chopped dill; spread over the surface of the smoked salmon.
Sprinkle capers over the cream cheese. Roll up the smoked salmon jelly roll style to form a cylinder. Enclose in the film wrap. Refrigerate for several hour, until the cylinder is firm. Wash the cucumber. Slice across in quarter inch slices.
Thaw salmon roll if frozen. Slice thinly, and arrange on cucumber slices. Garnish with dill sprigs.
PRESENTATION
Arrange the hors d'oeuvres on a tray. Garnish center of tray with a small bunch of fresh dill.
Note:
This appetizer roll can be frozen. When assembled, it can be refrigerated for hours before serving.

Smoked salmon spread with capers

Serves 8 as hors d'oeuvre
1 cup smoked salmon, chopped
6 ounces cream cheese, softened
1 teaspoon lemon juice
1 tablespoon milk
1 tablespoon capers, rinsed and drained
1/2 teaspoon seafood seasoning



Preparation:
Combine all ingredients in a food processor. Mix until smooth. Transfer to a bowl. Cover with plastic wrap and chill. Serve with crackers or bread as an appetizer.

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Smoked salmon wrapped in cucumber sticks

Serves: 6
for the sherry vinegar dip:
1/4 cup sun-dried tomatoes in oil, drained and diced
3 scallions, white part only, thinly sliced across
1 tablespoon fresh dill, chopped
1/2 cup heavy cream
1 teaspoon ground coriander
1 1/2 tablespoon sherry vinegar
to taste salt and ground black pepper

for the smoked salmon sticks:
1/2 hothouse cucumber
1/4 pound smoked salmon, sliced thin



Preparation:
Prepare the sherry vinegar dip:
Mix the sun-dried tomatoes, scallions, dill, heavy cream, coriander, sherry vinegar, salt and pepper in a bowl. Refrigerate until ready for use. Wash cucumber under cold water. Cut across into 4 equal pieces. Split each piece into 6 to 8 sticks.
Cut the smoked salmon into strips, 1 inch wide and about 2 inches long. Wrap a strip of smoked salmon around the bottom of each cucumber stick and refrigerate.
PRESENTATION
Serve this hors d'oeuvre on a tray. Pour the dip in a small serving bowl and place in the center of the tray. Arrange the cucumber slices sticks on one side of the tray, and the toast fingers on the other side. Dip the cucumber-salmon sticks in the dip and enjoy with the toast.
Note:
The smoked salmon is wrapped around cucumber sticks and served as hors d'oeuvre with a tart sherry vinegar dip, and can be assembled 2 hours before serving.

Stuffed mussels

Serves: 4
4 pints large mussels
3 shallots
2 cloves of garlic
1 bunch parsley
3/4 cup butter
3/4 cup dry breadcrumbs
1 teaspoon freshly ground pepper
Parsley for garnish


Preparation:
Sort, scrape, wash the mussels, discarding any that do not close.
Steam them in a cup of water, in a large kettle. Drain mussels. Remove the empty half shell from each mussel, and discard, leaving the mussel attached to other half shell.
Peel and finely chop shallots and garlic. Chop the parsley.
Cut the butter into small pieces, and mix well with breadcrumbs, shallot, garlic, parsley and pepper.
Fill each mussel with the stuffing.
Arrange in a baking dish, and broil until brown. Garnish with parsley and serve at once.

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Tamagoyaki (japanese rolled omelette)

Serves 6
3 large eggs
2 Tbsp. cooking oil (vegetable or canola)
1½ sheet nori (optional)
1" (2.5 cm) green part of daikon radish (it's sweeter than white part)
Soy sauce
Seasonings
3 Tbsp. dashi (Use Kombu Dashi for vegetarian)
2 tsp. sugar
1 tsp. soy sauce
1 tsp. mirin
2 pinches of salt


Preparation:
Using a Round Frying Pan
Heat the pan over medium heat, dip a folded paper towel in oil and apply to the pan.
Put a little bit of egg mixture to see if the pan is hot. When you hear the sizzling sound, pour a thin layer of egg mixture in the pan,
tilting to cover the bottom of the pan.

Poke the air bubbles to release the air. After the bottom of the egg has set but still soft on top,
start rolling into a log shape from one side to the other. Here I put half sheet of nori and then rolled (optional).

Move the rolled omelette to the side where you started to roll, and apply oil to the pan with a paper towel, even under the omelette. Pour the egg mixture to cover the bottom of the pan again. Make sure to lift the omelette to spread the mixture underneath.

When the new layer of egg has set and still soft on top, start rolling from one side to the other. This is optional but I put another layer of nori sheet before rolling.

Move the rolled omelette to the side where you started to roll, and apply oil to the pan with a paper towel, even under the omelette. Then pour the egg mixture to cover the bottom of the pan again. Make sure to lift the omelette to spread the mixture underneath.

When the new layer of egg has set and still soft on top, start rolling from one side to the other. I put another sheet of nori here before rolling. Continue until all the egg mixture is finished.

Remove from the pan and place the omelette on the bamboo mat and wrap it up. Shape the egg when it is still hot. Let it stand for 5 minutes.

To serve
Slice the omelette into ½" (1 cm) pieces.

Peel and grate daikon. Gently squeeze water out. Serve Tamagoyaki with grated daikon and pour soy sauce over daikon.
Note:
A recipe inspired by Just One Cookbook.com

Tamagoyaki (Japanese Rolled Omelette) 玉子焼き (卵焼き or 玉子焼き) is a Japanese rolled omelette, and it is commonly served as part of Japanese style breakfast or put in a bento (Japanese lunch box) as a side dishes.


What you may not know is that when dashi is added to the egg mixture, the dish is actually called Dashimaki Tamago. (出し巻き卵). Dashi is the Japanese stock made of kombu (edible kelp) and Katsuobushi (smoked bonito flakes), maki in Japanese means to roll, and tamago means eggs.

Vinaigrette for asparagus

Makes 1 cup
1 tablespoon Dijon mustard
4 tablespoons red wine vinegar
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup olive oil
2 tablespoons minced parsley and/or chopped fresh chives


Preparation:
In a mixing bowl, whisk mustard, vinegar, sugar, salt and pepper. Slowly whisk in oil until mixture thickens.
Adjust seasoning to taste.
Stir the herbs. Whisk again just before serving.

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Asparagus with lime

2 pounds asparagus trimmed
2 tablespoons olive oil
1 teaspoon grated lime rind
2 tablespoons lime juice
2 teaspoons liquid honey
1/4 teaspoon salt
pinch pepper
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh chives
2 tablespoons diced sweet red pepper


Preparation:
In large skillet, simmer asparagus in salted boiling water for 6 minutes or just until tender.
Drain on towels; transfer to platter.
Whisk oil, lime rind and juice, honey, salt and pepper; stir in mint and chives.
Drizzle over asparagus; garnish with red pepper.

From Canadian Living Test Kitchen

Asparagus, orange and endive salad

Serves: 6
2 1/2 cups diagonally sliced asparagus
2 cups rinsed, dried and torn endive leaves
2 large oranges, sliced into rounds
1 red onion, thinly sliced
1/3 cup raspberry vinegar
2 tablespoons olive oil or canola oil
1 tablespoon orange juice
1 tablespoon white sugar
salt and pepper to taste


Preparation:
To a large pot of boiling water, add the asparagus. Blanch for 3 to 4 minutes; drain, and plunge asparagus into a bowl of cold water. Drain again and dry.
In a large bowl, combine the asparagus, endive, oranges, and red onion.

Whisk together the raspberry vinegar, canola oil, orange juice, sugar and salt and pepper.
Add dressing to the asparagus endive mixture; toss well and serve.
Note:
The success of this recipe is attributed to the raspberry vinegar that makes this fruity tasting salad.

Avocado Sashimi

Makes 2 servings
1 ripe avocado
1/2 fresh lemon
shichimi togarashi
wasabi paste
soy sauce



Preparation:
Peel the avocado and cut into slices.
Squeeze lemon juice over the slices. Sprinkle with shichimi togarashi and serve with wasabi and soy sauce.
Note:
Shichimi togarashi (also called nanami togarashi) is a spice blend that consists of 7 ingredients.

A blend may contain ground red chili pepper, ground sichuan pepper, roasted orange peel, black sesame seeds, white sesame seeds, hemp seeds, ground ginger, nori or aonori, poppy seeds, yuzu peel, rape seed, or shiso, depending on the maker. It’s wonderful sprinkled on everything from chicken or fish, to soup or steamed vegetables.

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Baked goat cheese with salad greens

Serves: 6
3 small rounds fresh goat cheese, each about 1/4 pound
2 tablespoons olive oil
1 1/2 cups finely dried bread crumbs
4 large handfuls mesclun or mixed salad greens
1 clove garlic, minced
12 walnut halves
Toasts

VINAIGRETTE:
5 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
Salt and freshly ground pepper


Preparation:
Whisk together the oil, and two vinegar. Season to taste with salt and pepper and stir in the minced garlic.
Preheat oven to 400 degrees.
Cut each cheese round horizontally to make 6 rounds.
Place on a plate and drizzle with the olive oil, turning once to lightly coat both sides.
Spread the bread crumbs on a plate. Coat the rounds of goat cheese on both sides with the crumbs and then place well spaced on a baking sheet.
Bake until the cheese rounds are slightly bubbling around the edges, 4-6 minutes.
Drizzle salad greens with the dressing. Toss well and divide the greens evenly among 6 salad plates.
Place a hot cheese round in the center of each mound of greens. Garnish with walnuts and toasts. Serve immediately.


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Balsamic potato salad

Serves: 6
3 pounds new little red potatoes
1/2 cup slivered oil-packed sun-dried tomatoes
3 tablespoons capers
1/2 cup balsamic vinegar
1/4 cup olive oil
2 tablespoons sun-dried tomato oil
1 tablespoons Dijon mustard
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chopped fresh oregano or basil


Preparation:
Cook potatoes in pot of boiling salted water until tender. Drain and let cool; cut in half. Add tomatoes and capers.
Whisk together vinegar, olive oil, sun dried tomato oil, mustard, salt and pepper; toss with potato mixture.
Let stand for 10 minutes. Sprinkle with oregano.

Black bean and corn wonton appetizers

Makes 36
36 wonton skins
2/3 cup thick and chunky salsa
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1-15 ounce can whole kernel corn, drained
1-15 ounce can black beans, rinsed and drained
1/4 cup sour cream


Preparation:
Heat oven to 350 degrees.
Gently fit 1 wonton skin into each of 36 small muffin cups, 1 3/4x1 inch, pressing against bottom and side. Bake 8 to 10 minutes or until lightly golden brown.
Remove from pan; cool on wire rack. Mix remaining ingredients except sour cream.
Just before serving, spoon bean mixture into wonton cups. Top each with 1/2 teaspoon sour cream.

Black bean burgers

makes 4 burgers
1 15 oz. can of black beans, drained and rinsed
1/4 cup fresh cilantro, minced
1 teaspoon ground cumin
1/2 teaspoon dried or fresh oregano
1 pinch cayenne
salt and pepper to taste
1/3 cup ground instant oatmeal
3 Whole-Wheat Hamburger Buns


Preparation:
Preheat oven to 350 degrees F. Grease cookie sheet or line with parchment paper and set aside.
Pulse beans in food processor until mashed well or mash manually using a potato masher or fork.
Transfer to a mixing bowl and stir in cilantro and spices plus salt and pepper.
Add ground oatmeal as necessary until the mixture can be handled and is not sticky, about 1/3 cup.
Place in fridge 5 to 10 minutes. Shape mixture into 4 patties.
Lightly oil each patty on both sides and bake 7 minutes.
Turn he patties and bake for 7 to 10 minutes more until crisp on the outside.
Serve immediately on buns.

Black bean burritos

Serves: 6
For the mango salsa:
2 ripe mangoes, peeled and
chopped
1/2 red onion, chopped
1 tablespoon finely chopped
fresh cilantro leaves
1 tablespoon freshly squeezed
lime juice
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground
black pepper

For the black beans:
2 teaspoons olive oil
1/2 red onion, chopped
3 medium tomatoes, diced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1 teaspoon salt
2 (15-ounce) cans black
beans, drained and rinsed
6 large romaine lettuce leaves
6 whole-grain tortillas (warm)
1/4 cup shredded low-fat
Monterey Jack cheese


Preparation:
Make the mango salsa:
1. In a large bowl, toss together the mango, red onion, cilantro, lime juice, olive oil, salt, and pepper.
Set aside.
Make the black beans:
1. In a medium sauté pan over moderate heat, warm 1 teaspoon olive oil. Add the red onion and
sauté until translucent, about 5 minutes. Add the tomatoes, cumin, oregano, and salt. remove the
mixture from the heat and let cool for a few minutes. Transfer the tomato mixture to a blender and
pulse until smooth with some lumps.
2. In a medium sauté pan over moderate heat, warm the remaining teaspoon olive oil. Add the beans
and the tomato purée and cook until thickened, about 10 minutes.
3. To assemble burritos, arrange 1 large romaine lettuce leaf on top of each tortilla and top with a
scoop of the black bean and tomato mixture. Sprinkle with cheese and wrap the burritos with the salsa
inside, on top, or on the side of the burrito.

Note:
A recipe inspired by the 10-year old Alexandra Nickle from Arizona at The 2013 healthy lunchtime challenge at the White House in DC. As a side dish, she would suggest a mango soy smoothie made with frozen bananas.

Bruschetta orzo salad

Serves 2
3/4 cup orzo, freshly cooked, rinsed and drained
2 medium Italian tomatoes, cored, seeded and chopped
2 tablespoons chopped black olives
1/2 cup red onion finely diced
1/3 cup fresh basil leaves, chopped
2 1/2 tablespoons balsamic vinegar
2 large garlic cloves, finely chopped
1 1/2 tablespoons olive oil


Preparation:
Combine all ingredients in bowl. Cover and chill at least 1 hour. Serve with toasted garlic bread

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Brussels Sprout and radicchio Slaw

Serves 6 to 8
1/2 cup pecan halves
1 1/2 tsp. plus 1/4 cup olive oil
1/4 tsp. kosher salt, plus more, to taste
1 tsp. sugar
Pinch of cayenne pepper
2 lb. brussels sprouts, trimmed and fibrous stems removed
1 small head radicchio, quartered and cored
2 Tbs. cider vinegar
1 Tbs. fresh lemon juice
2 Tbs. whole-grain mustard
2 Tbs. maple syrup
1/4 cup olive oil
Freshly ground black pepper, to taste


Preparation:
Preheat an oven to 350°F.

In a small bowl, combine the pecans, the 1 1/2 tsp. olive oil, the 1/4 tsp. salt, the sugar and cayenne and stir to coat evenly. Transfer to a baking sheet and toast in the oven until browned, 10 to 12 minutes. Let cool.

Bring large pot of water to boil. Add 2 teaspoons salt. Add brussels sprouts. Cook until crisp-tender about 5 minutes. Drain; rinse with cold water.
Using a food processor fitted with 1/8- to 1/4-inch slicing disk, slice brussels sprouts and radicchio. Transfer to a large bowl and stir to combine.

In a small bowl, whisk together the vinegar, lemon juice, mustard and maple syrup. Slowly whisk in the 1/4 cup olive oil and season with salt and black pepper.

Add half of the dressing to the brussels sprout-radicchio mixture and toss well to combine, adding more dressing as needed. Let stand for 15 minutes to slightly wilt the brussels sprouts. Top with the pecans and serve immediately.
Note:
After combining the slaw with the dressing, be sure to let it stand for 15 minutes to slightly wilt the brussels sprouts.

Carpaccio of marinated salmon

Serves 6
1 pound salmon fillet, fresh
5 tablespoons green peppercorns, chopped
2 tablespoons lemon juice
to taste, salt
5 tablespoons olive oil
1 large sweet red pepper
2 large tomatoes
6 sprigs fresh parsley
12 slices toasted french bread


Preparation:
When serving raw fish, you must buy extra-fresh fish of the highest quality and serve it the same day. Bone and skin the salmon fillet. Cut into 6 equal slices.
Lay an 11-inch square sheet of plastic wrap flat on a working surface. Place one slice of salmon in the middle and cover with a second 11-inch square of plastic.
Gently flatten the salmon with a meat pounder, mallet, or a heavy skillet into a disk about 5 to 6 inches in diameter, shaping it as round and thin as possible. Repeat the same process with the other 5 pieces of salmon.
Stack the 6 wrapped salmon disks on a plate and refrigerate until needed.
In a cup, mix the green peppercorns, lemon juice, salt, and oil. Set the carpaccio dressing aside. Preheat broiler.
Split the red peppers in halves; remove seeds. Place the red pepper halves on an oiled baking sheet and broil until skin becomes dark, about 10 minutes. Remove from heat and let cool.
Peel the blackened skin off under cold water. Pat dry with paper towel, cut into matchsticks, and set aside.
Dip the tomatoes in boiling water for 8 to 10 seconds, transfer to cold water for a minute. Peel the tomatoes, split in halves, squeeze the seeds out. Cut tomato pieces into 1/4-inch dices, and set aside.
Remove the wrapped salmon slices from the refrigerator. Discard the top layer of plastic from each salmon disk and place salmon side down on a cold serving plate. Discard the remaining sheet of plastic. Repeat the same process with the remaining salmon disks.
PRESENTATION
Drizzle the carpaccio dressing equally over each salmon disk. Garnish each plate with the red pepper strips, diced tomatoes, and parsley sprigs.
Serve with toasted french bread.
Note: Another variation is to serve the salmon carpaccio with a gazpacho salad or a tabouleh salad.
Note:
The raw paper-thin fresh salmon is combined a tangy dressing and a garnish of roasted sweet red peppers, and diced fresh tomatoes. You can prepare the salmon 2 hours in advance. Season only when ready to serve.

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Celery root and fennel slaw with green apple and manchego

Serves 4
1/3 cup raw pumpkin seeds (pepitas)
1/2 cup olive oil
Kosher salt, freshly ground pepper
3 tablespoons fresh lemon juice
1/4 cup rice wine vinegar
1 tablespoon Dijon mustard
2 teaspoons pure maple syrup
4 cups very thinly sliced fennel
1 1/2 cups matchsticks Granny Smith apple (from about 1/2 large)
1 1/2 cups matchsticks peeled celery root (from about 1/4 small) or celery
1 1/2 cups matchsticks peeled daikon (from about 1/2 medium)
3 ounces Manchego cheese, shaved, divided


Preparation:
Preheat oven to 350°F. Toss pumpkin seeds and 1 tsp. oil on a rimmed baking sheet; season with salt and pepper. Bake until golden brown and puffed, about 5 minutes; let cool. Finely chop 2 Tbsp. pumpkin seeds. 

Whisk chopped pumpkin seeds, lemon juice, mustard, maple syrup, vinegar and remaining oil in a medium bowl; season dressing with salt and pepper.


Combine fennel, Asian pear, celery root, Granny Smith apple, most of the Manchego, and remaining pumpkin seeds in a large bowl. Drizzle dressing over top and toss to combine; season with salt and pepper. Top with remaining Manchego.

Celery root remoulade

Serves 6
1 medium celery root, about 12 ounces
1 Granny Smith apple
1/2 cup non-fat plain yogurt
2 tablespoons heavy cream
4 teaspoons Dijon mustard
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper


Preparation:
Peel celery root; core apple. Grate both on the large holes of a box grater. Toss with lemon juice.
Whisk together yogurt, cream, mustard, salt and pepper. Add to celery root and apple; and toss to combine.
Refrigerate until ready to serve.

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Chicken and pasta salad with asparagus

Serves 10
For oven-poached chicken:
1-5 pound roasting chicken
1 1/2 cups chicken stock
1/2 cup white wine
1 bay leaf
1 teaspoon tarragon and thyme

For salad:
1 pound rotini pasta
1 pound asparagus, cooked
1/2 pound snow peas, trimmed and blanched
1 red pepper, seeded and sliced
1/2 cup almonds, unblanched and toasted

For basil-tarragon dressing:
1/2 cup white onion, chopped
2 teaspoons sugar
2 teaspoons each fresh basil and tarragon
1 garlic clove, minced
1 cup vegetable oil
1/2 cup white wine vinegar
to taste salt and pepper


Preparation:
Preheat oven to 375 degrees.
Place roasting chicken in large pan.
In glass measure, combine stock, wine, bay leaf, tarragon and thyme; pour over chicken. Cover pan with foil.
Bake 1 1/2 hours or until drumsticks move easily in sockets. Remove pan from heat; set aside to cool completely.
Remove chicken to board; strain stock and reserve for another use, such as soup.
Remove all meat from chicken, discarding skin and bones; cut meat into 2-by 1-inch pieces. Place chicken meat in large bowl; refrigerate, covered up to 24 hours.
In large pot of boiling salted water, cook pasta 5 to 7 minutes. Drain well; rinse under running water.
Cut asparagus into 2-inch pieces; add to snow peas and chicken, along with red pepper and almonds.
Dressing:
In food processor, combine onion, parsley, sugar, basil, tarragon and garlic. Process until finely chopped. Add oil, vinegar, salt and pepper; process until creamy and well combined. Add dressing to salad; toss well. Spoon unto serving platter. Refrigerate, covered, until ready to serve.
Note:
30 minutes

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Chicken and shrimp salad california

Serves 4
3 cooked chicken legs
3 ounces celery
2 hard boiled eggs
20 small shrimp
1 tablespoon mayonnaise
1 teaspoon sour cream
1 small diced shallot
1 teaspoon wine
2 teaspoons ketchup
1 1/2 teaspoons lemon juice
1 teaspoon A1 sauce
1 teaspoon dill
4 leaves radicchio


Preparation:
Cut chicken meat into julienne. Cut celery into small pieces.
Slice eggs and combine all in a bowl. Add the shrimp.
Combine mayonnaise, sour cream, shallots. white wine, ketchup, lemon juice, A1 sauce, and dill to make a dressing.
Toss the salad. Arrange on radicchio leaves.

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Chicken salad

Serves 4
12 ounces cooked chicken
4 ounces diced celery
20 pieces pecans
1 diced shallot
2 hard cooked eggs, chopped
1 teaspoon lemon juice
1/2 cup mayonnaise
salt and white pepper to taste
8 leaves lettuce


Preparation:
Dice chicken. Combine with celery, nuts, shallots,chopped hard cooked eggs, and lemon juice.
Fold in mayonnaise and season with salt and pepper. Serve on lettuce leaf.

Chicken salad and avocados

Serves 8
6 tablespoons vinegar
1 tablespoon gin
4 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon white pepper

6 cooked chicken breasts or chicken thighs
2 ripe avocados
2 teaspoons lemon juice
8 slices blanched and peeled tomatoes
4 teaspoons sour cream
1 bunch watercress


Preparation:
Combine vinegar, gin, olive oil, salt, sugar, and pepper. Skin, bone, and cube the chicken.
Marinate in dressing for 10 to 15 minutes. Peel avocados and cut into wedges; season to taste with salt pepper, and lemon juice.

Spoon marinated chicken on each plate; decorate with wedges of avocado, tomato slices, dollops of sour cream or creme fraiche, and watercress.

Chicken salad with couscous

Serves 6
4 boneless, skinless chicken breast halves
3 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium cucumbers, peeled, seeded and chopped
1 cup fresh mint leaves, chopped fine
1 green pepper, cut into small chunks
4 green onions, tops included, chopped
1 package (10 ounces) couscous, prepared according to package directions
Dressing: recipe follows
mint leaves for garnish

Dressing:
In blender or processor, place
1 large chopped garlic clove
1 chopped green onion
1 tablespoon rice vinegar
2 tablespoons freshly squeezed lime juice
2 teaspoons Dijon mustard and 2 teaspoons sugar.



Preparation:
Heat olive oil in a large frying pan over medium high heat. Sprinkle chicken with salt and pepper; dredge in oil in pan to coat. Cook about 10 minutes on each side until chicken is fully cooked.
Remove chicken from pan and cut into bite-size pieces; place in large bowl. Add cucumber, chopped mint, green pepper and onions. Place prepared couscous in large bowl and fluff with fork. Add chicken mixture and stir gently.
Pour Dressing over all and toss gently to mix well. Garnish with mint leaves.

Dressing:
In blender or processor, place
1 large chopped garlic clove
1 chopped green onion
1 tablespoon rice vinegar
2 tablespoons freshly squeezed lime juice
2 teaspoons Dijon mustard and 2 teaspoons sugar.

Process until blended, slowly adding
1/3 cup extra virgin olive oil.

Cold broccoli soup

serves 6
4 medium potatoes
4 medium chopped onions
1 1/2 quarts chicken stock
2 cups chopped broccoli
1/2 cup heavy cream
1 teaspoon lemon juice
1 teaspoon salt
1/4 teaspoon ground white pepper



Preparation:
In a soup pot, combine potatoes and onions with the stock. Simmer until the vegetables are tender.
Add the broccoli and continue cooking for 10 minutes. Puree soup in a blender.
Refrigerate for several hours until thoroughly chilled.
At serving time stir in the cream, lemon juice, salt and pepper. Garnish soup with lemon slices

Cold curried chicken

Serves 4
2 cups cooked chicken breasts, cubed
2 teaspoons vegetable oil
1 medium chopped white onion
1 teaspoon curry powder
1 tablespoon tomato sauce
1 teaspoon chopped mango chutney
1/4 cup mayonnaise
1/4 cup cream
1 medium papaya


Preparation:
Heat the oil and add the onion. Sauté and stir occasionally, until soft. Add curry powder, tomato sauce and chutney.
Mix and remove from heat. Mix in the mayonnaise. Whip the cream to soft peaks. Stir in the curry sauce. Season to taste with salt and pepper.
Place the chicken pieces on a serving dish. Cover with the sauce and garnish with papaya slices.

Cold poached salmon steaks

Serves 6
6-8 ounce salmon steaks
1 gallon court bouillon
1 cup grated cucumber
1 cup sour cream
1 teaspoon minced scallion
1 1/2 teaspoon lemon juice
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped fresh dill


Preparation:
Poach salmon steaks in court bouillon. Chill salmon. Remove skin and bones.
PRESENTATION
Arrange salmon on plates or platter.
To make the sauce:
Squeeze out water from the grated cucumber.
Combine with the remaining ingredients, except dill. Spoon sauce over salmon. Sprinkle with chopped dill.

Dilled pasta salad

serves 8
1 pound ziti or macaronis
1 large cucumbers
1 1/2 cups olive oil
2/3 cup dry white wine
1/2 cup white wine vinegar
1/2 chopped fresh dill
1/2 teaspoon salt


Preparation:
Cook pasta according to directions on package. Drain pasta. Cool under cold running water.
Peel cucumbers. Cut in half lengthwise. Remove seeds. Cut into 1/4 inch slices. Toss cucumbers with olive oil, wine, white wine vinegar, dill, and salt. Let stand for 30 minutes. Add cucumbers and marinade to drained pasta. Toss until well coated.
Garnish with sprigs of fresh dill.

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Greek salad with grilled shrimp

serves 8
1 large head romaine, washed and cut into pieces
1 large green pepper, cut into pieces
1 large seedless cucumber, halved lengthwise, cut into pieces
2 bunches green onions, cut into 1/4-inch pieces
1 cup cherry tomatoes, halved
1/2 cup oil cured olives
1/2 cup crumbled feta cheese

2 tablespoons olive oil
16 medium shrimp, peeled and halved lengthwise
2 cloves garlic, minced
2 tablespoons finely minced oregano
salt and pepper to taste

Dressing:
3 tablespoons dry red wine
1 tablespoon red wine vinegar
1 clove garlic, minced
2 tablespoons finely chopped oregano
1/4 cup olive oil



Preparation:
Toss together greens, pepper, cucumber, green onions and tomatoes. Toss with dressing. Scatter olives and feta over the top. In heavy skillet heat the olive oil. Add shrimp, garlic and oregano. Toss over high heat until shrimp are pink, curled and just cooked through. Season with salt and freshly ground black pepper. Spoon over salad.
Dressing:
Combine all ingredients and beat until well blended.


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Grilled chicken and vegetable pasta salad

Serves: 4
2 red peppers
3 zucchini
2 corn cobs
1/3 cup olive oil
1/4 cup red wine vinegar
2 tablespoons chopped fresh thyme or oregano
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon each pepper and sugar
3/4 pound boneless skinless chicken breasts
4 cups fusilli noodles


Preparation:
Seed and core red peppers; cut into 1-inch wide strips. Cut zucchini diagonally into 1/2 inch thick slices. Brush corn and zucchini with 2 tablespoons of the oil.
On lightly greased grill over medium heat and with lid closed, cook vegetables, turning corn often and peppers and zucchini halfway through cooking time until tender. Cool.
Slice kernels off corn and transfer to a large bowl. Cut red pepper strips into 3/4-inch chunks; add to bowl along with zucchini slices. Meanwhile, whisk together remaining oil, vinegar, thyme, mustard, salt, pepper and sugar.
Brush 2 tablespoons of the dressing over chicken. Grill chicken over medium-high heat with lid closed until no longer pink inside.
Slice into thin strips.
Cook pasta until tender but firm. Drain and rinse under cold water. Add to vegetables along with remaining dressing; toss to coat.
Top with chicken.

Grilled chicken salad with asparagus and blue cheese

Serves 6
1/2 cup olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
salt and pepper to taste
2 1/4 pounds skinless, boneless chicken breast halves
1/2 pound asparagus, stems trimmed and peeled
1 red pepper, cut into matchsticks
1 yellow pepper, cut into matchsticks
1 small red onion, halved lengthwise and thinly sliced
2 teaspoons fresh rosemary, finely chopped
1/2 cup oil-packed sun-dried tomato halves, patted dry and coarsely chopped
3 ounces drained canned water chestnuts, thinly sliced
1/2 pound Gorgonzola or Stilton cheese, crumbled
1/2 pound finely diced ham
3 bibb lettuce, leaves separated


Preparation:
Whisk 3 tablespoons of the oil with the lemon juice, mustard and 1/2 teaspoon each of salt and pepper.
Add the chicken breast and turn to coat. Cover and marinate at room temperature for 1 hour.
In a large skillet of boiling salted water, cook the asparagus until crisp tender. Drain, rinse with cold water and drain again.
Cut the asparagus into 1 1/2 inch lengths.Grill or panfry the chicken until nicely browned and cooked through. Let cool.
Heat 2 more tablespoons of the oil in a large skillet. Add the peppers and onion and cook until crisp tender.
Cut the chicken into 1/4-inch thick slices. Transfer to a bowl, add the rosemary and toss.
Stir in the pepper mixture, asparagus, sun-dried tomatoes and water chestnuts.
Add the cheese, ham and remaining 3 tablespoons oil and toss well. Season with salt and pepper.
Serve the salad on lettuce leaves.

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Grilled salmon fillets with sun-dried tomatoes

serves 4
4 salmon fillets with skin on (6 ounce portions)
3/4 cup sun dried tomatoes, finely chopped
2 tablespoons unsalted butter, softened
2 tablespoons grapeseed oil
1 tablespoon Mrs. Dash original blend seasoning
Pam cooking spray for high temp cooking
Aluminum foil


Preparation:
Remove salmon fillets from refrigerator and allow them to reach room temperature.

Make topping: In a small bowl, combine sun dried tomatoes and butter. Mix thoroughly and set aside.

Preheat grill or cast iron griddle to medium heat. Brush fillets with grapeseed oil and season with Mrs. Dash seasoning.

Generously spray cooking surface with cooking spray. Place fillets on the grill, skin side up. Grill side without skin for approximately 2-3 minutes, watching carefully not to burn.

Flip to skin down side and grill for 3-4 minutes. Cover with foil until skin is crispy.

Preheat oven to 375 degrees. Place generous portion of sun dried tomato topping on top of fillets. Heat for another 6-7 minutes, until sun dried tomatoes begin to crisp.

Serve immediately.

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Grilled vegetable stacks

Serves: 8
2 medium eggplants
1 teaspoon salt
1 medium yellow squash
1 medium zucchini
2 medium tomatoes
for the dressing:
1/2 cup virgin olive oil
2 1/2 teaspoons red wine vinegar
1 teaspoon coarse chopped fresh parsley
1 teaspoon coarse chopped fresh basil
to taste salt and black ground pepper
1/2 cup diced red bell pepper, or hot chile such as serrano


Preparation:
Slice eggplants into 1/4-inch thick rounds. Sprinkle with salt, and layer in a colander. Set aside to drain for 20 minutes.
Press slices with paper towels to remove moisture. Preheat a gas or charcoal grill, (or place a stove-top grill pan over high heat). Slice squash and zucchini into 1/4-inch thick rounds, and slice tomatoes into 1/2-inch thick rounds.
Lightly brush all vegetables with oil, then grill turning once, until tender and slightly charred.
The dressing:
Whisk together oil, vinegar, parsley and basil. Season with salt and pepper.
To assemble: Place 1 eggplant round on a plate and stack on top a tomato round, a second eggplant round, and squash and zucchini rounds. Drizzle with dressing and top with diced red pepper.

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Kale and brussels sprout salad with walnuts, parmesan and lemon-mustard dressing

serves 6 to 8
For the Salad
1 cup raw almonds with skins or walnuts, chopped
1 pound brussels sprouts, trimmed, halved and thinly sliced
1 pound Tuscan or curly kale (about 1 large bunch), thick center rib removed, leaves thinly sliced
1 cup coarsely grated Parmigiano Reggiano or Pecorino
For the Dressing
1/4 cup fresh lemon juice, from about 2 lemons
1/2 cup extra virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons finely chopped shallots, from one large shallot
1 small clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper


Preparation:
Preheat the oven to 350°F. Line a baking sheet with aluminum foil for easy clean-up. Bake the walnuts for 5-8 minutes, until toasted and fragrant. Keep a close eye on them; they burn quickly.
Combine the brussels sprouts and kale in a large bowl.
Make the dressing by combining all of the ingredients in a small bowl. Pour over the vegetables. Add most of the walnuts and cheese, reserving some to garnish the platter, and toss well. Let the salad sit at room temperature for at least 30 minutes (or up to a few hours in the fridge) to allow the flavors to meld and the vegetables to soften. Taste and adjust seasoning if necessary. Transfer to a serving dish and scatter the remaining walnuts and cheese over top. Serve at room temperature.
Note:
This wonderful salad is even better the next day.
Inspired by Bon Appètit.

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Kale tabbouleh

4 to 6
1 cup fine bulgur
1 bunch kale, stems removed, leaves finely chopped (5 cups)
3 tablespoons mint, roughly chopped
4 tablespoons chopped parsley
2 spring onions, sliced
½ cucumber, diced
4 tomatoes, deseeded and chopped
pinch of ground cinnamon
pinch of ground allspice
6 tbsp olive oil
2 tablespoons lemon juice
100g feta cheese, crumbled
4 lettuce leaves separated, to serve


Preparation:
Cook bulgur according to package instructions. Cool.
Stir the kale, mint, spring onions, cucumber and tomatoes through the bulghar wheat. Season with the cinnamon and allspice, then dress with the olive oil and lemon juice to taste. Scatter over the feta. To serve, scoop the salad onto leaves of lettuce.
Note:
Use bulgur wheat as the base for this Middle Eastern salad of supe rhealthy greens, feta cheese and spices

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Nicoise orzo salad

serves 4
1 cup long grain orzo
1/2 pound green beans cut into 1/2-inch pieces

For dressing:
3 teaspoons red wine vinegar
1 teaspoon lemon juice
4 anchovy fillets, chopped
1 teaspoon dijon mustard
1 garlic clove, minced
1/3 cup virgin olive oil
1/4 teaspoon ground black pepper

6 ounce jar artichoke hearts, drained and chopped
7 ounce can tuna, drained, flaked
1 red bell pepper, chopped
1/2 cup chopped red onion
1 1/2 teaspoons minced fresh thyme leaves
1/3 cup kalamata or brined-cured black olives, chopped
2 cups chopped arugala, washed and spun dry


Preparation:
Cook orzo in salted boiling water until tender. Drain in a colander, and rinse under cold water. Drain again.
Transfer to a large bowl. Cook beans in salted boiling water until crisp-tender. Cool and drain. Add to orzo.
In a blender, combine Red wine vinegar, Lemon juice, anchovy fillets, Dijon mustard, garlic clove, olive oil, and pepper. Blend until dressing is smooth. Add dressing to orzo mixture. Blend in the remaining ingredients. Serve as a main course.

Orzo salad with lemon and herb

Serves 4
1 cup orzo pasta
2 tablespoons chopped dill
2 tablespoons chopped parsley
2 tablespoons chopped green onion
1 tablespoon olive oil
1/2 teaspoon grated lemon rind
1 2 tablespoon lemon juice
salt and pepper


Preparation:
In large pot of boiling salted water, cook orzo until tender but firm; drain well.
Toss with dill, parsley, onions, oil, lemon rind and juice. Season with salt and pepper to taste.

Pasta and tuna with caper dressing

serves 6
12 ounces pasta shells
8 ounces can white tuna
1 medium red pepper, thinly sliced
8 ounces broccoli florets
1/2 cup grated parmesan
1/4 cup shredded basil

For caper dressing:
1/2 cup olive oil
3 teaspoons red wine vinegar
2 teaspoons drained capers
1 teaspoon dried oregano
2 cloves minced garlic
3/4 teaspoon salt
1/4 teaspoon ground white pepper


Preparation:
Cook pasta until al dente, drain, rinse under cold water until chilled, drain well.
Drop broccoli florets into boiling salted water and cook for 2 minutes. Drain and rinse under cold water to stop the cooking; drain well again. Flake the tuna.
Combine with pasta, broccoli and pepper. Blend in dressing and remaining ingredients.
Season to taste with salt and pepper.
Caper dressing :
Combine all ingredients in a mixing bowl. Stir to blend

Pasta salad with tuna and greek olives

serves 6
12 ounces rigatoni, penne, or other short pasta
1 7-ounce can tuna in oil, preferably olive, drained
1/2 pound large black greek olives in brine, drained
1/2 pound cherry tomatoes, cut in half
1/2 cup olive oil
4 teaspoons fresh lemon juice
2 teaspoons drained capers
salt and pepper to taste


Preparation:
Cook pasta in salted boiling water until al dente.
Drain, rinse under cold water until chilled, drain well and toss with one tablespoon oil.
Pit and chop olives; break tuna into chunks. Put olives, tuna, capers, lemon juice, and olive oil into small bowl. Season with salt and pepper to taste. Mix well.
In large serving bowl, toss pasta, tuna and oil mixture, and tomatoes. Adjust seasonings. Cover and refrigerate until ready to serve.

Pasta with summer vegetables

Serves 6
1 pound fusilli or rotini
2 tablespoons olive oil
4 cups small zucchini (quartered lengthwise and sliced)
1 clove garlic, minced
4 cups chopped tomatoes
1/4 cup white wine
1/3 cup chopped fresh basil
1/4 cup chopped fresh chives
1/4 cup chopped flat leaf parsley
2 tablespoons chopped fresh marjoram
salt and pepper to taste
freshly grated Parmesan cheese


Preparation:
Cook pasta in salted boiling water until tender but firm; drain and keep hot.
Meanwhile, in large skillet over medium heat, heat oil. Add zucchini and garlic; cook for 5 minutes, stirring frequently.
Add tomatoes and wine, cook, stirring frequently, for 5 minutes or until sauce thickens.
Stir in herbs; simmer for 5 minutes. Season with salt and pepper. Toss sauce with hot pasta. Serve immediately, with Parmesan cheese for sprinkling on top.

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Ramen burger

makes 1 burger
1 package ramen noodles
1 egg
2 tablespoons neutral oil, such as canola or grapeseed
1 tablespoon ketchup
1/2 tablespoon sriracha
1 beef burger patty
Soy sauce
Sesame oil
1 slice American cheese
1 scallion, thinly sliced on the bias
1/2 cup arugula


Preparation:
Cook the ramen according to the directions on the package (including the seasoning), then drain off the liquid. Let cool to room temperature. In a small mixing bowl, whisk 1 egg until no streaks of yolk remain. Add the ramen, tossing thoroughly to coat with the egg. Divide the egg-dressed ramen into two portions, and place each half into a ramekin.
Cover the ramen with plastic wrap, and weigh it down with a can of soup to compress it into a bun shape. Refrigerate for at least 15 minutes.
Add the oil to a skillet, and set over medium-high heat. Once the oil begins to shimmer, unmold the ramen buns into the pan, and cook until the bottom is a dark golden brown. Flip both of the patties, and cook until a dark golden brown on both sides.

Whisk together the sriracha and ketchup in a small bowl.

Season the hamburger patty with salt, pepper, a splash of soy sauce, and sesame oil. Wipe out the skillet, and cook the burger over medium-high heat until medium rare, or to your preferred degree of doneness. Finish with a splash of soy sauce and sesame oil. Top with a slice of cheese.

Assemble the burger in this order: ramen bun, arugula, ketchup, burger patty (cheese side up), scallions, and the second ramen bun. Wrap in wax paper for easier eating, and serve hot.
Note:
Sriracha is a type of hot sauce available in Asian food markets. It is made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt. It is named after the coastal city of Si Racha, in the in the Chonburi Province of Eastern Thailand, where it was possibly first produced for dishes served at local seafood restaurants. From wikipedia.org




To shape the ramen into a bun, use ramekins that are similar in size to the burger patty. If you don't have ramekins, substitute pint-size deli containers.

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Barbecued pork loin

Serves 8
For the barbecue sauce:

2 teaspoons corn oil
1/2 cup yellow onions, diced
2 teaspoons garlic, finely chopped
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 cup ketchup
1 cup cider vinegar
1/4 cup soy sauce
1/4 cup light brown sugar
2 teaspoons Worcestershire sauce

1 boned loin of pork, 3 to 3 ½ pounds
2 cloves of garlic, peeled and slivered
salt and freshly ground black pepper to taste


Preparation:
Preheat oven to 350 degrees.
Place oil, onion, chopped garlic, cumin cayenne pepper in a dutch.
Cook over low heat while stirring for 5 minutes. Add the remaining ingredients. Simmer for 10 minutes. Remove from heat. Set aside.
Line a roasting pan with foil. Season pork loin with salt and pepper. Place in the roasting pan.
Spoon 1 cup of the barbecue sauce over pork. Place in oven.
Baste with additional sauce every 20 minutes until roast is done and all sauce is used, about 1 1/2 hours or until the center of roast has reached a temperature of 155 degrees.
Let roast rest 15 to 20 minutes, loosely covered with aluminum foil. Place pan juices in a bowl and set aside for 5 minutes.
Skim off any fat that rises on top.
Stir in any natural juices that are released from pork roast. Heat sauce and serve alongside pork.
Remove any fat. Slice the roast. Serve with the sauce.

Barbecued pork steaks

Serves 4
4 pork blade steaks, 1 to 1 1/4-inches thick
1/2 cup bottled barbecue sauce
1/3 cup honey
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1/2 teaspoon prepared mustard


Preparation:
Place steaks on grill about 4 inches above medium-slow coals. Cook about 8 minutes on each side. Meanwhile, stir together remaining ingredients in a small bowl. Brush steaks with sauce and continue cooking 5 minutes more, turning and brushing with sauce.

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Broiled Salmon With Sweet Corn and Barley Risotto

Serves: 4
1 tsp fennel seeds
4 small skin-on salmon fillets, 1 pound (450 g) total
1 tsp (5 mL) olive oil
Pinch each salt and pepper
lemon wedges

Sweet Corn Barley Risotto:

2-1/2 cups (625 mL) vegetable broth
2 tsp (10 mL) olive oil
1 onion, diced
2 cloves garlic, chopped
1 cup (250 mL) pot barley
1 cup (250 mL) fresh corn kernels, (about 2 cobs) or frozen corn kernels
3 green onions, chopped
1/2 cup (125 mL) grated Parmesan cheese
1/4 cup (60 mL) chopped fresh chervil or parsley
1 tsp (5 mL) lemon juice
1/2 tsp pepper
1/4 tsp salt


Preparation:
Sweet Corn Barley Risotto:
In saucepan, bring vegetable broth and 2-1/2 cups water to simmer; keep warm. Meanwhile, in large skillet, heat oil over medium-high heat; cook onion and garlic until onion is softened, about 3 minutes. Add barley; cook, stirring to coat, for 1 minute. Reduce heat to medium; stir in corn and green onions. Add hot broth mixture; cook, stirring occasionally, until creamy and barley is tender but still slightly firm in center, about 45 minutes. Stir in Parmesan cheese, chervil, sour cream, lemon juice, pepper and salt.

Meanwhile, using bottom of heavy skillet, crush fennel seeds. Arrange fish on greased rimmed baking sheet. Brush with oil; sprinkle with fennel seeds, salt and pepper. Broil, 6 inches (15 cm) from heat, until fish flakes easily when tested, about 7 minutes. Serve with risotto and lemon wedges to squeeze over top.
Note:
A delicious salmon recipe adapted from Canadian Living Magazine. Tested till perfect.

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Cauliflower salad with radishes

Serves: 6
1 pound cauliflower
4 radishes
For dressing:
1 tablespoon wine vinegar
1/2 cup mayonnaise
2 teaspoons paprika
1 tablespoon ketchup
salt and pepper to taste


Preparation:
Cut small flowerets from the cauliflower. Cook in salted boiling water until al dente. Cool under cold water. Drain.
Make the dressing by mixing the vinegar, mayonnaise, paprika, ketchup, salt and pepper. Blend the dressing into cauliflower. Refrigerate.
Before serving,slice or grate radishes over the cauliflower.

Grilled chicken pesto

Serves 4
4 boneless chicken breasts
1/2 cup fresh basil leaves
1 tablespoon wine vinegar
1 teaspoon Dijon mustard
2 cloves minced garlic
salt and black pepper to taste
1/2 cup olive oil
2 sweet potatoes
20 cherry tomatoes
6 cups lettuce leaves


Preparation:
Cut a slit in thickest part of chicken; insert 2 fresh basil leaves in each one. Chop remaining basil.
Whish together vinegar, mustard, garlic, salt and pepper. Whisk in oil and chopped basil.
Remove 2 tablespoons of the dressing and brush over chicken. Peel and cut potatoes into 1 inch cubes.
Blanch potatoes in boiling water for 8 minutes. Drain.
Thread potatoes and tomatoes onto separate skewers. Brush with some of the reserved dressing.
Grill or broil chicken, potato and tomato skewers. Season lettuce with remaining dressing. Arrange on plates.
Slice chicken diagonally.
Fan over lettuce with vegetables.

Grilled honey-thyme chicken and potatoes

Serves: 4
4 chicken legs, excess fat trimmed
2 tbsp olive oil
1/2 tsp salt
1 lb (454 g) baby potatoes, sliced in half
2 tbsp Dijon mustard
2 tbsp honey
2 tbsp fresh thyme leaves
2 lemons, sliced in wedges



Preparation:
Preheat barbecue to medium.
Coat chicken with 1 tbsp oil and 1/4 tsp salt in a medium bowl. Season with fresh pepper. Toss potatoes in remaining oil and salt in another bowl. Season with fresh pepper. Stir Dijon with honey and 1 tbsp thyme
Oil grill. Barbecue chicken and potatoes, with lid closed, flipping chicken halfway through, until chicken is springy when pressed, about 30 min. Transfer potatoes to a platter when they are fork-tender, about 15 min.
Transfer chicken to a platter with potatoes and brush with Dijon mixture. Sprinkle with remaining thyme.
Barbecue lemons about 1 min. Serve with chicken and potatoes.

Recipe published by chatelaine.com/


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Grilled pompano with tangy ginger sauce

Serves: 4
2 tablespoons sugar
2 tablespoons fresh lime juice
1 1/2 tablespoons finely grated fresh ginger
1 tablespoon Asian fish sauce or soy sauce
1 garlic clove, minced
Four 6-ounce pompano fillets
Salt and freshly ground pepper
1/4 cup dill sprigs


Preparation:
Light a grill.
In a small bowl, mix the sugar with the lime juice, ginger, fish sauce and garlic.
Season the pompano fillets with salt and pepper and grill over a hot fire for about 3 minutes per side, or until just cooked through.
Transfer the fish to a platter or plates. Spoon the sauce over the top, garnish with the dill and serve.

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Grilled pork chops with red onion marmalade

Serves 6
6 center cut pork chops
1 cup apple cider
1 teaspoon salt
3 cloves minced garlic
1 sprig chopped thyme
1 sprig chopped rosemary

RED ONION MARMALADE:

(marmalade may be made up to 2 days ahead).

3 tablespoons extra virgin olive oil
10 cups red onions, thinly sliced
1 tablespoon brown sugar
to taste salt and white pepper
3/4 cup red wine vinegar
1 1/4 cups red wine


Preparation:
combine apple cider, kosher salt, garlic, thyme and rosemary in a glass bowl. Add pork chops and mix well with marinade. Marinate for 30 minutes to one hour, refrigerated.
Remove chops from the marinade and pat dry.
Broil or cook pork chops on an open grill for approximately 10 minutes, turning as needed. Serve with red onion marmalade.

RED ONION MARMALADE:

(marmalade may be made up to 2 days ahead).

3 tablespoons extra virgin olive oil
10 cups red onions, thinly sliced
1 tablespoon brown sugar
to taste salt and white pepper
3/4 cup red wine vinegar
1 1/4 cups red wine


Heat olive oil in a large heavy bottomed saucepan and add the onions. Cook over medium heat until they begin to soften, about 10 minutes, then add the brown sugar and stir to coat. Season with salt and pepper.
Continue cooking over medium heat, stirring frequently, or bake in a 350 degree oven until the onions are golden soft and brown.
Add the vinegar and cook until it has completely evaporated, then add the red wine stirring the onions frequently to prevent sticking and burning. When the red wine has evaporated, taste and adjust the seasoning. Remove from heat and keep warm

Almond sherry ice cream with honeyed figs

Serves: 6
For ice cream:

3 cups half and half
4-inch strip fresh lemon zest
4-inch strip fresh orange zest
1/2 cinnamon stick
8 large egg yolks
1/2 cup sugar
1/4 cup Amontillado Sherry*

For figs:
12 soft (moist) dried Calimyrna figs
1 cup Amontillado Sherry
1 cup fresh orange juice
6 tablespoons honey
candied orange zest


Preparation:
Make ice cream:
Bring half and half with lemon and orange zests and cinnamon stick just to a boil over moderate heat. Cover and let stand off heat 25 minutes, then reheat to a simmer. Discard zests and cinnamon stick.
Whisk together yolks, sugar and Sherry in a large bowl until smooth. Gradually whisk in hot milk mixture.
Transfer custard to cleaned saucepan and cook over moderately low heat, stirring constantly, until thickened enough to coat back of a wooden spoon. Pour custard through a fine sieve into a bowl and cover surface with wax paper to prevent a skin from forming.
Chill until thoroughly cold, about 3 hours. Freeze in an ice cream maker. Transfer to an airtight container and freeze until firm.
Make figs:
Bring figs, Sherry, juice and honey, cover to a boil in a small saucepan. Simmer, covered, just until figs are tender, about 40 minutes, then uncover and simmer until liquid is reduced to about 1 cup. Cool figs in syrup.

Serve ice cream with honeyed figs and syrup and a few candied orange zest sprinkled over.
*Note: Amontillado is a mellow almond flavor sherry.

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Apricot sorbet

Serves: 6
8 apricots, pitted
1/2 cup sugar
1/2 cup water
1/4 cup orange juice
2 tablespoons lemon juice
mint sprigs as garnish


Preparation:
In medium saucepan, combine apricots, sugar, water, orange and lemon juice over high heat. Bring to boil.
Reduce heat to medium; simmer, covered, 15 minutes or until apricots are very soft. Let cool slightly, then spoon into food processor; process until smooth. Cool in a mixing bowl. Freeze in an ice cream maker until firm enough to scoop. Spoon into serving bowl; garnish with mint.

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Armagnac ice cream

8
1/2 cup plus 1 tablespoon Armagnac
1 cup heavy cream
1 1/2 cups milk
6 large egg yolks
2/3 cup sugar


Preparation:
Have ready a large bowl of ice and cold water. In a 1 1/2-quart heavy saucepan simmer 1/2 cup Armagnac (being careful not to let ignite) until reduced by about half. Stir in cream and milk and bring mixture to a simmer.
In a bowl whisk together yolks and sugar. Add hot milk mixture to yolk mixture in a slow stream, whisking. Transfer mixture to cleaned saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until slightly thickened and a thermometer registers 170°F (do not let boil). Pour custard through a fine sieve into a metal bowl set in ice water. Stir in remaining tablespoon Armagnac and cool custard completely.
Freeze custard in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden. Armagnac ice cream may be made 1 week ahead.

Baked alaska snow balls

Serves: 6
1 recipe Fudge-sauce
1 recipe chocolate sauce
1 recipe Meringue

1 pint coffee or maple walnut ice cream


Preparation:
scoop 6 1/3-cup balls of ice cream onto a plate lined with film wrap and freeze.

For the wafer crumb crust:

1 1/4 cups finely ground chocolate wafers
1 teaspoon confectioners' sugar
5 teaspoons unsalted butter, melted

Preheat oven to 350 degrees.
Process the wafers and sugar to a powder. Transfer to a bowl. Stir in the melted butter.
Spoon 3 tablespoons of the crumb into the center of 6 3-inch fluted round tartlet pans. Press the crumbs firmly and evenly on the bottom and up the sides of the pans. The crusts should be about 1/4 inch thick.
Place the crusts on a baking sheet and bake for 10 minutes. Transfer to a rack and cool. (can be made a day ahead.)

To assemble:
Preheat oven to 500 degrees. Slip the tartlet shells out of their pans and place on a baking sheet lined with parchment paper. Place an ice cream ball in the center of each tartlet. Freeze.

To serve, spoon 2 to 3 tablespoons fudge sauce onto each of 6 warm dessert plates. Drizzle with chocolate sauce.
Prepare the meringue. Spoon meringue in a pastry bag fitted with a large #5 star tube, pipe and completely cover the ice cream with meringue.
Bake for one minute to brown meringue. Watch carefully.


Bavarois turinoise

Serves: 10 to 12
1 envelope unflavored gelatin
2 tablespoons cold water
1 cup sugar
4 egg yolks
1 cup scalded milk
1 teaspoon vanilla
1 cup chestnut puree
1 ounce melted semi-sweet chocolate
1 1/2 cups heavy cream
3 tablespoons dark rum or brandy


Preparation:
Dissolve gelatin in cold water. In an electric mixer, cream sugar and egg yolks. Slowly pour and whisk the boiling milk over egg mixture. Pour in saucepan. Stir with a wooden spoon over low heat until the mixture coats the back of the spoon, about 5 to 8 minutes. Do not allow to boil. Stir in the gelatin. Strain into a bowl. Cool mixture.
Mix in the vanilla, chestnut puree, and melted chocolate.Whip the heavy cream to a medium peak. Fold in the cool custard. Mix in the rum or brandy. Pour in a decorative mold. Refrigerate for 2 hours. Unmold and decorate with whipped cream flavored with rum and glazed chestnuts.

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Champagne sorbet

Serves: 10 to 12
1 quart water
1 pound sugar
2 ounces lemon juice

For meringue:
4 ounces sugar
1/4 cup water
4 egg whites
6 ounces champagne


Preparation:
In a medium saucepan, combine the water, sugar, and lemon juice. Bring to boil. Cool in a mixing bowl. Freeze in an ice cream maker. When almost set, spoon in the meringue, (see recipe below) and 3 ounces of Champagne, and continue churning in the ice cream maker until creamy and set.

Meringue:
Boil water and sugar to a temperature of 230 F to 240 F.
Beat egg whites in an electric mixing bowl until medium firm. Slowly, add the hot sugar while continuing to beat the whites, and beat until cool.
Serve in chilled champagne glasses. Pour remaining Champagne over sorbet.

Chocolate raspberry pie

Serves: 8
Crust:
1 cup Graham cracker crumb
1/4 cup sugar
2 tablespoons melted butter
1 teaspoon cocoa powder

2/3 cup boiling water
3 ounce package raspberry Jello
1 cup frozen vanilla yogurt
2 cups non dairy whip topping
1 cup raspberries
chocolate shavings
raspberries



Preparation:
Crust:
Preheat oven to 350 degrees.
Combine first 4 ingredients. Place in a food processor until fine. Press on bottom and sides of a greased 9 inch pie plate. Bake for 10 minutes. Set aside to cool.

In large bowl, stir water with jello until completely dissolved. Stir in frozen yogurt until melted.
Stir in whipped topping and fruit.
Refrigerate until mixture starts setting. Spoon into crust. Refrigerate 2 hours or until firm.
Garnish with shaved chocolate, additional whipped topping and berries.

Chocolate sauce

About 2 1/2 cups
1 cup (250 ml) water
1/2 cup (100 g) sugar
1/2 cup (160 g) light corn syrup or agave nectar
3/4 cup (75 g) unsweetened cocoa powder (preferably Dutch-processed)
2 ounces (55 g) bittersweet or semisweet chocolate, finely chopped


Preparation:
In a medium saucepan, whisk together the water, sugar, corn syrup (or agave), and cocoa powder.

Bring to a boil over medium heat. Once it’s just begun to simmer and boil, remove from heat and stir in the chopped chocolate until melted.

Let the Chocolate Sauce stand for a few hours before serving.


Note:
Store the chocolate sauce in a covered container in the refrigerator for up to 10 days. Rewarm before serving.

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Chocolate-orange sorbet

Serves: 6
1/4 cup sugar
3/4 cup unsweetened cocoa
1 1/2 cups water
2 ounces bittersweet chocolate, chopped
2/3 cup fresh orange juice
2 tablespoons light corn syrup
2 teaspoons grated orange zest


Preparation:
Combine sugar and cocoa. Whisk in water. Bring to boil in a saucepan, whisking constantly for 3 to 4 minutes.
Reduce heat, and add remaining ingredients. Stir to melt chocolate. Refrigerate 1 hour or more.
Make sorbet in an ice cream maker.

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Cinnamon ice cream with satin cinnamon chocolate sauce

Makes: 2 cups
Cinnamon Ice Cream
1 cup whole milk
1 cup whipping cream
two 6-inch cinnamon sticks, broken into pieces
4 egg yolks
1/3 cup granulated sugar
1/2 teaspoon ground cinnamon
pinch salt

SATIN CINNAMON CHOCOLATE SAUCE

Serves: 8

8 ounces semi-sweet chocolate
1/2 cup corn syrup
1/4 cup milk
1 teaspoon ground cinnamon
2 teaspoons sweet butter


Preparation:
In a medium saucepan, bring the milk, cream and cinnamon sticks to a boil. Remove from heat and cover. Leave 30 minutes to infuse, then strain. Meanwhile, whisk the egg yolks, sugar, ground cinnamon and salt until thick and the sugar dissolves.
Whisk in the strained milk and cream mixture. Pour into a clean saucepan and cook over a low heat, stirring until slightly thickened or the mixture reaches 176°F (82°C). Do not boil. Strain immediately into a bowl set over ice and stir until cool. Refrigerate until cold.
Churn in an ice-cream machine.

SATIN CINNAMON CHOCOLATE SAUCE

Combine chocolate, corn syrup, milk and cinnamon in a saucepan. Bring to a boil over medium heat for a minute, while stirring constantly. Remove from heat and stir in the butter.
Can be refrigerated for a week. Serve with ice cream.

Coconut ice cream with mango sauce

Serves: 4 to 6
Ice Cream:
1-inch piece of vanilla bean split lenghtwise
14 ounce can unsweetened coconut milk
2 cups milk
2/3 cup sugar
1 teaspoon vanilla
1/2 cup sweetened shredded coconut
1/4 cup rum (optional)

Mango sauce:
2 very ripe mangoes, peeled
4 tablespoons sugar
3 tablespoons fresh lime juice


Preparation:
Scrape the vanilla bean into a bowl. Whisk in the milk, sugar and vanilla, and rum. Pour mixture into ice cream maker, add coconut and freeze according to manufacturer's instructions.
To serve, alternate layers of small scoops of ice cream and mango sauce in parfait glasses, or simply spoon sauce over ice cream.

Mango sauce:

Cut first mango into 1/4-inch dice. Coarsely chop the second mango and put in food processor. Add the sugar and lime juice and puree until smooth. Scrape puree into bowl and add the diced mango. Sauce may be refrigerated for one week.

Delice au chocolat

serves 6
1 cup whipping cream
8 ounces semi-sweet chocolate
2 bananas
5 ounces cooked meringues
1/4 cup Grand Marnier
2 teaspoons cocoa powder


Preparation:
Melt chocolate over a double boiler. Whip the cream till it starts to thicken. Gradually add melted chocolate while whisking the cream.
Break the meringue into pieces. Fold into the cream mixture. Slice the bananas, and fold in the cream mixture together with Grand Marnier. The mixture should be thick.
Spoon into a charlotte mold. Freeze for 2 hours. Unmold on platter and sprinkle with cocoa before serving.

Florida key lime pie

Serves: 8
Serves: 8

1 9-inch
Graham cracker crumb recipe
2 14-ounce cans condensed milk
6 egg yolks
1 cup lime juice
4 egg whites
1/4 teaspoon cream of tartar
3/4 cup confectioners sugar


Preparation:
Preheat oven to 350 degrees.
In a mixing bowl, beat condensed milk with egg yolks. Mix in the lime juice.
Pour the mixture into the prepared crust. Bake for 20 minutes or until pie is firm in center.
In an electric mixing bowl, beat the egg whites with cream of tartar until firm.
Gradually add sugar and continue whipping to form stiff peaks. Spread or pipe egg whites over the baked pie.
Bake at 325 degrees until golden brown Cool pie on rack and refrigerate before serving. Cut into 8 equal portions. Decorate plates with lime gratings and slices.

Fluffy strawberry sherbet

Serves: 8
1/2 cup water
3/4 cup sugar
3 egg whites
3 cups strawberries
1 tablespoon lemon juice


Preparation:
Combine the water and sugar in a saucepan. Dissolve the sugar over medium heat. Boil the sugar until it reaches the soft ball stage, 238 degree F. To test without a thermometer, put a drop of syrup in cold water. If it forms a soft ball, the syrup is ready.
While making the syrup, beat the egg whites in a metal bowl, until they begin to foam.
Slowly pour in the hot syrup and continue beating for about 10 minutes or until mixture is cool.
Clean the strawberries, hull and puree them with the lemon juice. Gently fold in the egg white mixture then pour in an ice cream maker and freeze until creamy.

French canadian trifle

Serves: 10 to 12
custard:
5 tablespoons sugar
3 tablespoons cornstarch
3 egg yolks
3 cups milk
1 teaspoon vanilla

trifle:
1 8"x 4" pound cake or equal amounts of genoise or sponge cake
2-4 tablespoons marsala, rum or brandy
1 cup strawberry jam
2 cups fresh raspberries
1 1/2 cups heavy cream
1 tablespoon sugar


Preparation:
For the custard:
Mix together sugar and cornstarch in a large saucepan. Add egg yolks and whisk to combine; then gradually whisk in milk. Cook over medium-low heat, stirring constantly, until custards thickens to the consistency of thick cream, about 10 minutes. Transfer to a large bowl and add vanilla. Cover surface of custard with plastic wrap to prevent a skin forming, and refrigerate until completely chilled, about 2 hours.
For the trifle:
Cut cake into 2" x 1" pieces. Arrange a layer of cake in the bottom of a large trifle glass bowl. Sprinkle cake with some of the Marsala; then spread a layer of strawberry jam over the cake; then scatter some of the raspberries over the jam. Pour some of the custard over the berries. Repeat layering, ending with custard. Cover with plastic wrap, and refrigerate for at least 3 hours. Remove trifle from refrigerator about 1 hour before serving. Just before serving, put heavy cream and sugar in a large bowl. Beat cream until it holds soft peaks. Do not over beat. Decorate trifle with large dollops of whipped cream.
Note:
Also see Trifle and Lemon trifle



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Frozen individual strawberry soufflés

1 pint fresh strawberries or 1 10-oz package quick-frozen whole strawberries
1/2 cup egg whites, at room temperature
1/4 teaspoon cream of tartar
1 cup sugar
1/3 cup water
1 cup whipping cream
2 tablespoons unsweetend cocoa powder


Preparation:
Prepare the soufflé dishes:
Cut parchment or wax paper into 6 strips, each 3 inches wide by 12 inches long. Wrap a strip around the outside of each soufflé mold and secure with transparent tape or a rubber band to form a raised collar extending about 1 1/2 inches above the edge of the mold. Place the molds in the refrigerator.
Wash, hull, and slice the strawberries if fresh, or defrost the package of quick- frozen strawberries in hot water or in a microwave oven.
Process to a puree in a blender. Strain the puree through a fine sieve over a small bowl. Refrigerate.
Place the egg whites in a clean mixing bowl and add the cream of tartar. Stir the sugar and water in a clean grease-free saucepan. Place over high heat.
Begin immediately to beat the egg whites using preferably a standing electric mixer, slowly at first, then increasing the speed moderately. When the sugar syrup reaches the desired temperature of 234 to 238 degrees F (soft ball stage *), remove it from the heat. By then the egg whites are medium stiff. Increase the speed of the electric beater while pouring a steady stream of the syrup into the whites. Continue beating for 5 to 6 minutes.
Transfer the egg white mixture to a clean mixing bowl. Refrigerate. Wash the mixing bowl. Rinse under cold water, and dry. Pour the cold cream in the bowl. Whisk using the electric beater until whipped and thick. Fold half of the strawberry puree into the egg whites.
Fold the remaining strawberry puree into the whipped cream. Then fold the two mixtures together. Divide the soufflé mixture among the 6 chilled prepared soufflé molds.
Freeze for at least 3 hours or more. 20 minutes before serving, remove the soufflés from the freezer and place in the refrigerator. Just before serving, remove the paper collars and carefully sprinkle the cocoa powder through a fine sieve over the top of each soufflé. Serve immediately.

* The simplest way to tell when the syrup reaches 235 degrees F is with a candy thermometer. But if you do not have one, use the following method: Fill a small bowl with ice water. When the syrup begins to bubble, spoon a drop into the ice water. If you can gather it into a small ball, the syrup has reached the soft ball stage, and is ready.
Note:
These soufflés keep well and can be prepared a day or two in advance. You will need six 6-ounce individual soufflé molds, 3 1/2 inches in diameter and 1 1/2 inches deep.

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Frozen lime cream pie

serves 8
1 9-inch pie crust, fully cooked
4 egg yolks
1/4 cup sugar
1/8 teaspoon salt
1 teaspoon grated lime rind
1/3 cup fresh lime juice
4 egg whites
1/4 cup sugar
1/2 cup heavy cream


Preparation:
In a medium mixing bowl, combine egg yolks, sugar, salt, lime rind, and juice. Cook over a double boiler until thickened. Cool thoroughly. Chill.
Whip egg whites until light and fluffy. Add sugar.
Continue beating until firm. Fold into the egg yolks mixture. Whip the cream until stiff. Fold into mixture.
Fill crust. Freeze until firm.

Frozen maple syrup mousse

4 egg yolks
1 cup maple syrup
2 cups whipping cream



Preparation:
In saucepan,whisk egg yolks until pale and thickened. Whisk in maple syrup. Cook over low heat, whisking constantly, about 12 minutes or until thick enough to coat back of wooden spoon. Immediately strain through sieve into bowl. Place bowl over larger bowl filled with ice. Whisk egg mixture until cool, about 10 minutes.
Beat cream until stiff peaks form. Fold into egg mixture until combined. Place in serving bowls. Freeze overnight.

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Frozen orange soufflés

serves 6
3 medium oranges (tangelos or navels)
1 1/2 pints vanilla ice cream
6 ounces frozen concentrated orange juice
1/2 cup orange marmalade



Preparation:
Prepare the orange shells: Cut the oranges across in halves. Remove some of the pulp from the orange halves and cut a thin slice off the bottom to level shells. Fit the orange shells with a band of foil, doubled, to form a standing collar extending 1 1/2-inch above orange shells.
In a mixing bowl, combine the ice cream and orange juice concentrate. Soften and mix well to combine. Fill the prepared orange shells, level with the foil.

Freeze for 2 to 3 hours. Just before serving coat the top of each soufflé with orange marmalade. Remove the foil surrounding shells and serve.
Note:
Can be prepared a week ahead.

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Fruit sorbet

Serves: 8
2 cups water
10 ounces sugar
1 ounce lemon juice
2 cups fruit pulp and juice (apricot, kumquat, lemon, orange, peaches, pears, pineapple, raspberry, strawberries, tangerine)



Preparation:
In a medium saucepan, combine the water and sugar. Bring to a boil. Add lemon juice and fruit pulp.
Refrigerate until cold. Churn in an ice-cream machine.

Key lime pie

serves 8
1 9-inch Graham cracker pie crust
2 14-ounce cans condensed milk
6 egg yolks
1 cup lime juice
4 egg whites
1/4 teaspoon cream of tartar
1/4 cup super fine sugar


Preparation:
Preheat oven to 350 degrees.
In a mixing bowl, beat condensed milk with egg yolks. Mix in the lime juice. Pour the mixture into the prepared crust.
Bake for 12 to 15 minutes or until pie is firm in center.
In an electric mixing bowl, beat the egg whites with cream of tartar until firm.
Gradually add sugar and continue whipping to form stiff peaks. Spread or pipe egg whites over the baked pie.
Bake at 325 degrees until golden brown. Cool pie on rack and refrigerate before serving.

Key lime tart in sugar cookie crust

Makes: 12 servings
Crust Ingredients:
1/3 cup sugar
1/2 cup butter, softened
1 1/4 cups all-purpose flour
1 tablespoon freshly grated key lime peel*
2 tablespoons milk
1 teaspoon vanilla

Filling ingredients:
1 cup sugar
2/3 cup key lime juice*
1 tablespoon freshly grated key lime peel*
2 eggs
4 egg yolks
6 tablespoons Butter

garnish ingredients:
1 cup whipping cream
2 teaspoons freshly grated key lime peel*




Preparation:
Heat oven to 400°F. Combine 1/3 cup sugar and 1/2 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, 1 tablespoon lime peel, milk and vanilla. Beat until well mixed. Press onto bottom and up sides of greased 10-inch tart or quiche pan. Bake for 15 to 20 minutes or until light golden brown. Cool completely.
Meanwhile, combine 1 cup sugar, lime juice and 1 tablespoon lime peel in 2-quart saucepan. Cook over medium heat until sugar is dissolved (1 to 2 minutes). Reduce heat to low.
Beat eggs and egg yolks in small bowl with wire whisk. Stir small amount of hot sugar mixture into egg mixture using wire whisk. Gradually stir egg mixture into hot sugar mixture. Continue cooking, stirring constantly, until mixture is thickened (6 to 8 minutes).
Remove from heat. Stir in 6 tablespoons butter, 1 tablespoon at a time, with wire whisk. Cool 15 minutes.
Pour cooled filling into crust; smooth top. Cover; refrigerate at least 2 hours.
Just before serving, beat whipping cream in small bowl at high speed, scraping bowl often, until stiff peaks form (2 to 3 minutes). Place whipped cream in pastry bag fitted with large star tip. Pipe whipped cream onto tart; sprinkle with 2 teaspoons lime peel. *Substitute regular lime peel and lime juice. TIP: To get the most juice from limes, grate limes first. Then microwave limes on HIGH for 30 to 45 seconds to warm slightly before juicing. If additional Key lime juice is needed, add bottled Key lime juice.
Note:
Use key limes for traditional flavor in this refreshing dessert.

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Kiwi sorbet

Serves: 6 to 8
8 kiwis
1/2 cup sugar
1/2 cup water
2 tablespoons lemon juice


Preparation:
Peel kiwis. Puree in a food processor. Combine water and sugar. Heat in a saucepan until sugar is dissolved. Cool the syrup. Add the lemon juice and kiwi puree.
Pour the mixture in an ice cream maker and freeze 15 to 20 minutes. Serve with kiwi slices or other color contrasting fruit if desired.

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Lemon and lime squares with pistachio crust

Makes 16 squares
4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for pan
2/3 cup shelled pistachios
1 cup (4 ounces) graham-cracker crumbs
1/4 cup sugar
1 tablespoons grated lime zest
FOR THE FILLING
2 large egg yolks
1 can (14 ounces) sweetened condensed milk
1/4 cup fresh lime juice
1/4 cup fresh lemon juice


Preparation:
Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. Line bottom with parchment paper, leaving a 2-inch overhang on two sides.
In a food processor, finely chop pistachios with graham-cracker crumbs, sugar, and zest. Blend in butter. Press mixture into bottom and 1 inch up sides of prepared pan. Bake until lightly browned, 8 to 12 minutes. Cool crust, 30 minutes.
In a large bowl, whisk together egg yolks and condensed milk. Add lime and lemon juices; whisk until smooth. Pour filling into cooled crust; carefully spread to edges.
Bake until set, about 15 minutes. Cool in pan on rack; then chill at least 1 hour before serving. Using parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut.

Note:
You may accompany the squares with a raspberry coulis.

Lemon meringue ice cream pie

Serves: 8
Lemon curd:

2 large eggs
2 large egg yolks
6 tablespoons (3/4 stick) unsalted butter
1 cup sugar
6 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
Pinch of salt

Crust:
1 1/2 cups finely chopped pecans or walnuts
1/4 cup sugar
1/4 cup (1/2 stick) butter, melted
3 cups vanilla ice cream, or coconut ice cream, slightly softened, divided

Meringue
4 large egg whites, room temperature
Pinch of cream of tartar
6 tablespoons sugar



Preparation:
For lemon curd:
Whisk eggs and egg yolks in medium bowl. Melt butter in medium metal bowl set over large saucepan of simmering water. Whisk in sugar, lemon juice, lemon peel, and salt; gradually whisk in egg mixture. Whisk until thick and thermometer inserted into curd registers 178°F to 180°F, about 8 minutes. Transfer to small bowl. Press plastic wrap on top of curd; chill 4 hours.
Can be made 2 days ahead. Keep chilled.

for crust:
Preheat oven to 400°F. Mix pecans or walnuts, sugar, and butter in medium bowl until moistened. Press mixture onto bottom and up sides of 9-inch-diameter glass pie dish (mixture will be crumbly). Bake until crust is lightly toasted, about 12 minutes (crust will slip down sides of dish). Use back of spoon to press crust back into place. Cool crust on rack. Freeze crust 30 minutes.

Dollop 1 1/2 cups ice cream over crust; spread into even layer. Spread lemon curd over ice cream; freeze until firm, about 2 hours. Dollop 1 1/2 cups softened ice cream over lemon curd; spread into even layer. Cover and freeze until firm, about 2 hours.

For meringue: Using electric mixer, beat egg whites in medium bowl until frothy. Beat in cream of tartar. With mixer running, gradually add sugar. Beat until stiff peaks form. Spoon meringue over pie, spreading to seal at edges and swirling decoratively.
Can be made 1 day ahead. Freeze pie. Brown meringue until golden in a preheated 500°F oven watching to prevent burning, about 2 to 3 minutes. Cut pie into wedges; serve immediately.

Lemon or lime mousse

serves 8
1 envelop unflavored gelatin
1 tablespoon cold water
1 teaspoon grated lemon rind
1 cup lemon or lime juice, freshly squeezed, and strained
1/3 cup sugar
1 cup heavy cream or 1 1/2 cups Cool Whip
1 tablespoon sugar


Preparation:
Soften gelatin in water. Set aside for 5 minutes. Heat over low heat to dissolve. In a mixing bowl, combine the lime rind, juice and sugar. Stir until sugar is dissolved. Add gelatin. Cool mixture but do not set. Beat the cream with the sugar until stiff. Fold into the lime mixture. Spoon into crystal glasses or molds. Serve with
Tangerine jelly

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Lemon snow pudding

serves 6
1 envelop unflavored gelatin
1/4 cup cold water
1 cup boiling water
1/2 cup fresh lemon juice
1/2 cup sugar
4 egg whites
1/4 cup sugar
1/4 teaspoon cream of tartar
1/2 cup toasted almonds
raspberry sauce


Preparation:
Dissolve gelatin in cold water. Add the boiling water and lemon juice. Stir in sugar and blend well until completely dissolved. Chill until mixture starts to jell.
Beat egg whites with cream of tartar to form soft peaks, and gradually add sugar while beating to firm peaks.
Fold into the jellied mixture. Pour in ring mold, decorative molds or individual molds.
Chill until set. Unmold and sprinkle with almonds.
Serve with raspberry sauce.

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Lemon sorbet

Makes: 3 cups
1 cup water
1 cup sugar
3/4 cup lemon juice
5 tablespoons lemon zest


Preparation:
In a medium saucepan, Heat the water and sugar until dissolved. Bring to a boil, simmer 2 minutes and leave to cool. Add the lemon juice and lemon zest to the sugar syrup. Chill the mixture.
Freeze the mixture in an ice cream machine, according to the manufacturer's instructions.

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Lemon sorbet in lemon shells

Serves: 8
LEMON CUPS:
8 large uniform lemons



LEMON SORBET:
1/3 cup lemon zest
1 cup strained fresh lemon juice - from lemons used for cups
1 1/2 cups sugar
1 1/2 cups water

In a medium saucepan over medium heat, combine sugar and water until sugar dissolves. Add lemon zest. Stir until mixture comes to a boil; boil 2 minute. Remove from heat, cool, and strain.

Ice Cream Maker - Transfer mixture to ice cream maker, process according to manufacturer's instructions.
Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time. NOTE:
Can be prepared 2 to 3 days in advance. Cover and keep frozen.


Preparation:
Cut off the top 1/3 of the lemon (not the stem end) and reserve for the "cap."
Hollow out each lemon by using a grapefruit knife just inside the rind and circling the flesh (being careful not to puncture the lemon). Remove juice and flesh and put it in your juicer.
Make a slight shallow cut on the bottom of each lemon shells (being careful not to cut through to the inside of the lemon). This will make them sit straight and not fall over when placed on a plate.
Freeze the shells at least one hour or overnight. Then fill with sorbet and freeze again. this sorbet can be made ahead and will keep several days in the freezer. The frozen shell will prevent the sorbet from melting too quickly when you serve it.

LEMON SORBET:

In a medium saucepan over medium heat, combine sugar and water until sugar dissolves. Add lemon zest. Stir until mixture comes to a boil; boil 2 minute. Remove from heat, cool, and strain.

Ice Cream Maker - Transfer mixture to ice cream maker, process according to manufacturer's instructions.
Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time. NOTE:
Can be prepared 2 to 3 days in advance. Cover and keep frozen.

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Lemon soufflé glacé

serves: 6 to 8
1/2 cup sugar
3 ounces water
4 egg yolks
3/4 cup lemon juice
3 ounces lemon Jello
1/2 cup boiling water
4 egg whites
1 teaspoon finely grated lemon
1/4 teaspoon cream of tartar
2 teaspoons unflavored gelatin
1/4 cup cold water
2 cups Cool whip or whipped cream


Preparation:
Prepare the soufflé dish:
Wrap the outside of a 1 1/2 quart soufflé mold with foil extending about two
inches above rim. Secure with tape.
Combine sugar and water in a medium saucepan and cook over medium to
high heat until sugar makes big bubbles or candy thermometer registers 240 F
(soft ball stage).

Mix egg yolks in electric mixer. Whisk in the hot sugar, and continue to mix
until cool. Stir in lemon juice. Mix Jello in hot water. In a small bowl, dissolve gelatin
in cold water. Heat the set gelatin over a double boiler until melted. Stir into the
Jello mixture and add to egg mixture. Stir and blend in the grated lemon.
Whip the egg whites with cream of tartar until firm.

Fold egg whites and cool whip or whipped cream into egg mixture. Fill soufflé dish with mixture.
Refrigerate until firm. Do not freeze. Garnish with whipped cream and lemon
slices and grated lemon peel. Remove the collar before serving.
Note:
You need a 1 1/2 quart a (6-cup) soufflé mold for this recipe.

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Lemon souffles with macademia nut sauce

Serves 6
For the molds:
1 tablespoon soft butter
1 tablespoon superfine sugar

For the soufflé mix:
3/4 stick (3 ounces) butter
1/3 cup flour
1 1/3 cups scalded milk
1/3 cup sugar
6 eggs, separated
1 tablespoon lemon peel, grated
1/4 cup lemon juice
1/4 teaspoon cream of tartar
1 recipe Macademia nut sauce (see recipe)

MACADEMIA NUT SAUCE

Recipe can be doubled or quadrupled if necessary.

serves 6 to 8
1/2 cup macadenia nuts
3 tablespoons honey
2 tablespoons Grand Marnier, or Cointreau
1/2 cup light cream




Preparation:
PREPARATION
Preheat oven to 350 degrees. Butter six 6-oz individual soufflé molds. Sprinkle the bottom and sides of molds with superfine sugar; shake out excess. Place dishes on a baking sheet.
In a heavy bottom saucepan, melt butter over low heat. Stir in the flour until smooth. Pour in the milk, and whisk over medium heat until thickened. Remove from heat. Transfer to a large mixing bowl. Mix in the egg yolks and sugar. Mix in the lemon peel and juice. (I first grate the lemons for the peel, then make the juice with the grated lemons.)
The mixture can be made 3 to 4 hours ahead. Cover with plastic wrap.
In an electric mixing bowl, combine egg whites with the cream of tartar. Beat at high speed until thick and firm. With a rubber spatula, fold the egg whites into the lemon mixture. Spoon the soufflé mixture into the prepared molds. Fill up to the rim, and level the mixture with a small spoon or spatula. Bake for 12 to 16 minutes. Sprinkle with icing sugar.
Serve with Macademia nut sauce.

MACADEMIA NUT SAUCE

Combine all ingredients in a blender. Blend at high speed until the sauce is smooth and medium thick. Transfer to a bowl. Cover with plastic wrap. Serve with lemon soufflés.
Note:
These soufflés are great served individually after a fish entrée.
Recipe can be doubled if necessary.

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Lemon trifle

Serves: 10
1 envelope unflavored gelatin
6 ounces lemon juice
6 eggs
1 1/2 cups sugar
16 ounces angel food cake
1 cup heavy cream


Preparation:
Dissolve gelatin in lemon juice. Let stand for 5 minutes. Beat egg yolks until thick and lemon colored. Combine egg yolks, half of the sugar and gelatin mixture in a saucepan. Cook over low heat and stir to thicken. Set aside to cool. Beat egg whites to form soft peaks. Add remaining sugar and continue to beat until peaks are stiff and glossy. Fold lemon mixture into egg whites. Whip the cream until medium stiff. Fold gently into lemon mixture. Cut angel food cake into 1" pieces and fold into lemon dessert. Spoon into serving dish and chill to set.

Lemon- honey jello

serves 4
2 envelops unflavored gelatin
1/3 cup cold water
1/2 cup honey
1/2 cup lemon juice


Preparation:
Dissolve gelatin in cold water. Allow to set for 5 minutes. Add honey and heat over double boiler until melted. Add lemon juice and enough water to make 2 cups.
Pour into a decorative molds. Set in refrigerator for 1 to 2 hours. Serve cold.

Lime and coconut mousse tart

serves 12
Serves: 12

Crust:
1 1/2 cups graham wafer crumbs
1/2 cup ground pecans
1/2 cup brown sugar
1/3 cup sifted cocoa powder
1/2 cup melted butter

Filling:
1/2 cup sugar
2 envelops unflavored gelatin
1/2 cup lime juice
1 tablespoon grated lime rind
1 can (14 ounce) coconut milk
3 eggs yolks
1/2 cup sugar
2 tablespoons white rum
1 pound cream cheese, softened
3 egg whites
1/2 cup sugar

Raspberry sauce:
2 cups fresh or frozen raspberries
1/3 cup sugar


Preparation:
Crust:
In large bowl, combine Graham crumbs, pecans, sugar, cocoa. Stir in butter. Press mixture onto base of greased 10-inch spring-form cake pan, pressing mixture slightly up sides. Bake at 350 degrees for 12 minutes or until golden brown.
Filling:
In a small bowl, combine 1/2 cup sugar and gelatin. Stir in lime juice and rind. Set aside to soften. In a medium saucepan, heat coconut milk. In a medium bowl, whisk egg yolks with 1/2 cup sugar until lemony. Whisk in the hot coconut milk. Return mixture to saucepan. Cook stirring constantly, over medium heat to the consistency of thin custard. Do not boil.
Stir in gelatin mixture with rum. Cool to room temperature. Beat cream cheese. Blend in coconut mixture. Cover and refrigerate for one hour or until barely set.
Beat egg whites to soft peaks. Add sugar, and beat until stiff. Gradually fold into the prepared mixture. Pour into crust. Refrigerate 2 hours.
Sauce:
Puree raspberries with sugar. Strain to a sieve. To serve: Loosen edges of tart. Remove side of pan.
Decorate with lime slices.

Lime curd and almond tart

serves 8
For crust:
2/3 cup sliced almonds, toasted
1/4 cup sugar
1/4 teaspoon salt
1 cup vanilla wafer crumbs
1/4 cup unsalted butter, soft

For filling:
1 cup sugar
1/2 cup unsalted butter, cut into pieces
1 tablespoon cornstarch
4 large eggs
1/2 cup lime juice
1 tablespoon grated lime zest

For compote:
3 cups bing cherries, diced
1 cup diced fresh pineapple
1/2 cup diced mango
2 diced apricots
2/3 cup raspberries
1 teaspoon sugar


Preparation:
Preheat oven at 350 degrees.
Make crust:
Butter a 9-inch tart pan with a removable fluted rim. Mix to a fine powder in a food processor, almonds, sugar, and salt. Combine with wafer crumbs and butter. Mix well. Line the bottom and sides of pan with the crust mixture.
Bake 10 minutes to a deep golden color.
Make filling:
In a heavy saucepan, cook sugar, butter, cornstarch, eggs, and lime juice over moderate heat, whisking until thickened and bubbly. Stir in zest and cool.
Filling may be made 2 days ahead. Spoon filling evenly into crust. Cover surface with buttered round of wax paper. Chill for at least 1 hour.
Make compote:
In a bowl, toss compote ingredients and let stand for 15 min. Remove sides of pan, and transfer to a plate.
Serve with the compote.

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Lime mousse

serves 8
1 envelop unflavored gelatin
1/4 cup cold water
1 teaspoon grated lime rind
1 cup lime juice, freshly squeezed, and strained
1/2 cup sugar
1 cup heavy cream OR 1 1/2 cups Cool Whip
1 tablespoon sugar


Preparation:
Soften gelatin in cold water. Stir to mix and set aside for 5 minutes.
Heat over low heat or over a double boiler to dissolve. The melted liquid should be clear.
In a mixing bowl, combine the lime rind, juice and sugar. Stir until sugar is dissolved. Stir in the gelatin. Cool mixture until lightly thickened but do not set.
Beat the cream with the sugar until stiff. Fold cream OR Cool Whip into the lime mixture. Spoon into crystal glasses or molds.
Serve with TANGERINE JELLY


Lime tart with raspberry sauce

crust:

1 1/2 cups flour
1/2 cup unsalted butter
5 tablespoons sugar
1 egg yolk
1 teaspoon chopped lemon peel
1/2 teaspoon vanilla

Filling:
5 eggs
1 egg yolk
1 cup sugar
2/3 cup whipping cream
3 tablespoons lime juice
1 1/2 tablespoons chopped lemon peel
2 tablespoons lemon juice
1 teaspoon chopped lime peel

Sauce:
2 1/2 pints baskets raspberries
1 tablespoon sugar


Preparation:
Crust:
Combine crust ingredients in a food processor. Process until it forms in a ball. Refrigerate and roll to 12-inch round to fit in a 10-inch tart with removable bottom.
Line crust with foil or parchment paper. Fill with dry beans or pie weights. Bake until crust is set. About 15 minutes. Remove beans and foil. Continue baking until crust is golden. Transfer to a rack and cool.
Filling:
Whisk eggs, yolk and sugar together in medium bowl. Gradually mix in cream, lemon and lime juices and chopped peels. Pour filling into crust. Bake until filling is set, about 40 minutes. Cool to room temperature on rack.
Sauce:
Puree raspberries with sugar in blender. Strain. Dust tart with powdered sugar. Garnish with berries and serve with sauce.

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Luscious lemon mousse and passion

serves 8 to 10
6 egg yolks
2 eggs
1 cup (250 mL) granulated sugar
3/4 cup (175 mL) lemon juice
1-1/2 cups (375 mL) whipping cream, (35%)
1 tsp (5 mL) vanilla
4 passion fruit


Preparation:
Preparation
In large heatproof bowl, whisk together egg yolks, eggs, sugar and lemon juice. Set over saucepan of simmering water; cook, stirring constantly, until thickened enough to mound on spoon and space remains after spoon is drawn through, 10 to 12 minutes.

Strain through fine sieve into large bowl. Place plastic wrap directly on surface; refrigerate until cold, about 1 hour.
Whip cream with vanilla; gently stir one-third into lemon mixture. Fold in remaining whipped cream mixture. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Before serving garnish with the pulp of passion fruits

Note:
This punchy lemon mousse will cleanse the palate and satisfy that sweet craving at the end of a meal. For a special finish, garnish it with fresh berries, toasted shaved coconut or crushed ginger cookies.

Mango sorbet

Serves: 6
4 ripe mangoes
1/2 cup sugar
1/2 cup water
1 tablespoon lemon juice



Preparation:
Peel and pit mangoes; save pulp and puree in a blender.
Combine sugar and water in a saucepan. Heat until sugar is dissolved.
Cool syrup. Add lemon juice and mango pulp. Strain the mixture through a fine sieve.
Pour into an ice cream maker and freeze for 15 to 20 minutes or until creamy.

Marbled strawberry bombe

serves 8
1 recipe cocoa sponge cake
1/4 cup Grand Marnier liqueur
1 pint fresh sliced strawberries
1 quart strawberry ice cream
6 egg whites
1 cup confectioners' sugar


Preparation:
Slice the prepared cocoa sponge cake in two horizontally. Sprinkle cakes with Grand Marnier.
Place one cake on a heatproof plate or platter, arrange strawberries over cake, top with remaining cake.
Soften ice cream slightly, spoon onto cake, shape into a dome, cover, freeze until firm.
Beat egg whites in a medium bowl with an electric mixer. until soft peaks form. Gradually add sugar while beating.
Spoon meringue into a large piping bag fitted with a tube. Starting with the base of the cake, pipe mixture evenly around cake and ice cream until completely covered.
Bake in a 500 degree oven for about 3 minutes or until meringue is lightly brown.
Serve immediately.

Orange charlotte russe

serves 12
2 teaspoons cornstarch
1/2 cup sugar
3 egg yolks
2 cups orange juice
1 envelope unflavored gelatin
2 teaspoons orange rind
1 teaspoon lemon juice
1 teaspoon vanilla
2 cups heavy cream
3 egg whites
1/2 cup sugar
12 lady fingers


Preparation:
Dissolve the gelatin in some orange juice. Combine with cornstarch, sugar, egg yolks, orange juice, and rind.
Mix well and heat up to a boiling point. Stir in lemon juice and vanilla. Chill to cool.
Whip the heavy cream to soft peaks. Beat the egg whites with the sugar to form soft peaks.
Fold the cream and egg whites into the orange mix. Line the sides of a 8" spring mold with lady fingers. Pour the mix into mold.
Chill until well set. Remove sides of mold before serving. Decorate with whipped cream and orange slices if desired.

Orange mousse

serves 8
3/4 cup sugar
1/4 cup water
3 egg yolks
1 envelop unflavored gelatin
1/4 cup cold water
1 cup fresh orange juice
1/2 cup heavy cream
for garnish: orange sections and raspberries


Preparation:
In a heavy bottom saucepan, combine the sugar and water. Boil to a temperature 230 degrees.
Use a candy thermometer to monitor the temperature of the syrup.
Beat egg yolks in an electric mixer until creamy. Gradually add the hot sugar while whisking at high speed.
Beat until light, creamy, and cool.
In a small bowl, dissolve gelatin in water. Set aside for 5 minutes.
Heat to dissolve gelatin. Stir into orange juice. Combine orange juice with egg yolk mixture. In an electric mixer, whip the cream until medium stiff.
Fold into orange mixture. Pour into individual molds. Chill for 2 hours or until set.
To unmold, dip each mold in warm water. Invert on dessert plates. Garnish each plate with orange sections and raspberries.

Orange sherbet bombe

Makes: 3 quarts
1 1/2 quarts orange sherbet
1 1/2 quarts vanilla ice cream



Preparation:
Chill a 12-cup mold and the bowl of an electric mixer in freezer for about 30 minutes.
Beat orange sherbet in the chilled bowl of an electric mixer fitted with the paddle attachment until soft but still holding its shape, 1 to 2 minutes. Remove mold from freezer.
Using a small spoon, spread sherbet on bottom and up all sides of mold, creating a well for the ice cream.
If sherbet slips down sides of mold, return mold to freezer to chill for about 10 minutes, then finish lining.
Transfer empty mixer bowl and mold to the freezer to let sherbet harden for about 1 hour.
Soften vanilla ice cream as above. Remove mold from freezer. Using a spoon, fill sherbet-lined mold with softened vanilla ice cream, pressing down on ice cream so that there are no air pockets.
Cover with plastic wrap, and return to freezer. Chill until firm, 4 hours or overnight.
To unmold: Dip mold in hot water for 6 seconds; invert onto serving plate. If bombe does not come out of mold, continue dipping in water 6 seconds at a time until it releases. Use a sharp knife to slice into servings.

Peach almond compote

Serves: 4
3 peaches
1/4 cup apricot jam
1/4 cup black currant jelly
1/4 cup brandy
1/4 cup Amaretto
1 tablespoon lemon juice
1 pint vanilla ice cream
3/4 cup toasted slivered almonds


Preparation:
Peel, core and halve peaches. Slice each half into 8 slices. Reserve. Combine jams in a large frying pan over low heat. Cook until jams are liquefied. Pour in brandy and Amaretto. Increase heat to medium and bring to a boil. Add peaches and stir together until peaches are tender and warmed through, 3 to 5 minutes. Remove from heat and stir in lemon juice. Cool. Place ice cream in serving dishes such as coupes or wine glasses and top with peaches, sauce and almonds.

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Peach and cream dessert

Serves: 10
Crust:
1/2 cup butter, melted
2 cups graham cracker crumbs
1/3 cup brown sugar

Add melted butter to crumbs and sugar. Reserve 1/2 cup.
Press into 9 by 13" pan.
Filling:
2 14-ounce cans sliced peaches (Reserve juice plus water to make 2 cups)
1/4 cup sugar
1 tablespoon cornstarch
8-ounces cream cheese, softened
1 cup sugar
1 cup whipping cream


Preparation:
Combine peaches, juice, water, sugar and cornstarch in a saucepan. Heat and stir until it thickens. Let cool. Beat cream cheese and 1 cup sugar until fluffy.
Beat cream until stiff. Fold into cream cheese mixture. Spread half of mixture on prepared crust.
Spoon thickened peaches on top. Spread second half of cheese mixture over top. Sprinkle with reserved crumbs and chill.

Peach cake pudding

Serves: 8
8 cups peeled, thickly sliced peaches
2 tablespoons sugar
2 tablespoons orange juice
1/2 teaspoon nutmeg

topping:
1/2 cup butter, softened
1/2 cup sugar
2 eggs
1 teaspoon grated orange rind
1 teaspoon vanilla
2/3 cup flour
1 teaspoon baking powder
pinch of salt
1/3 cup milk


Preparation:
In bowl, combine peaches, sugar, juice and nutmeg.
Spoon into 11 X 7 inch baking dish.
Topping:
In bowl, beat butter with sugar until fluffy. Beat in eggs, one at a time. Stir in orange rind and vanilla.
In separate bowl, combine flour, baking powder and salt. Stir half into batter; stir in milk, then remaining flour mixture.
Spread over fruit.
Bake in 375 oven for 50 minutes or until tester inserted in center comes out clean.

Peach cobbler #1

Serves: 8
8 cups peeled, thickly sliced peaches
2 tablespoons sugar
2 tablespoons orange juice
1/2 teaspoon nutmeg

topping:
1/2 cup butter, softened
1/2 cup sugar
2 eggs
1 teaspoon grated orange rind
1 teaspoon vanilla
2/3 cup flour
1 teaspoon baking powder
pinch of salt
1/3 cup milk


Preparation:
In bowl, combine peaches, sugar, juice and nutmeg.
Spoon into 11 X 7 inch baking dish.
Topping:
In bowl, beat butter with sugar until fluffy. Beat in eggs, one at a time. Stir in orange rind and vanilla.
In separate bowl, combine flour, baking powder and salt. Stir half into batter; stir in milk, then remaining flour mixture.
Spread over fruit.
Bake in 375 oven for 50 minutes or until tester inserted in center comes out clean.

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Peach ice cream

Serves: 6 to 8
1 cup milk
1 cup sugar
2 teaspoons flour
2 cups peach puree
2 teaspoons lemon juice
1 cup whipping cream


Preparation:
In a medium saucepan, combine the milk, sugar and flour. Whisk over medium heat until thick.
Transfer to a mixing bowl. Add the peach puree and lemon juice. Whip the cream until stiff.
Fold cream into the ice cream mixture. Freeze in an ice cream maker until creamy.

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Peach melba

Serves: 4
4 ripe peaches
1 whole vanilla bean
1 cup plus 4 tsp. sugar
1 pint vanilla ice cream, softened
1 cup raspberries
1⁄2 tsp. fresh lemon juice


Preparation:
Bring a large pot of water to a simmer over high heat. Lower peaches into simmering water and blanch just long enough to loosen their skins, about 1 minute. Transfer peaches with a slotted spoon to a bowl of ice water to cool, then peel, halve lengthwise, and discard pits. Put peach halves and vanilla bean into a wide dish and sprinkle with 1 cup of the sugar. Cover with plastic wrap and set aside until peach juices run and most of the sugar dissolves, about 1 hour.

Bring 3 cups water to a boil in a medium pot over high heat. Add peaches and the sugary juices and vanilla bean, reduce heat to medium, and poach, gently stirring occasionally, until peaches are just soft when pierced, 8–12 minutes. Remove pot from heat, partially cover, and set aside until peaches are cool, 1–2 hours. Transfer pot to the refrigerator until peaches are thoroughly chilled, 2–3 hours.

Meanwhile, divide ice cream between 4 wide dessert dishes, making a smooth, even layer in bottom of each dish; transfer to freezer until ice cream is solid. Purée raspberries in a blender, then strain through a sieve into a bowl, pressing purée through with a rubber spatula; discard seeds. Add the remaining 4 tsp. sugar and lemon juice to purée, stirring until sugar dissolves.

To serve, arrange 2 peach halves, pit side down, in each dish top of ice cream (save poaching liquid for another use). Spoon some of the raspberry sauce over peaches. Allow ice cream to soften slightly before serving.
Note:
The Peach Melba was created in London between 1892 and 1896 by chef Auguste Escoffier, who dedicated it to Nelly Melba, a famous singer. The recipe did not include Chantilly.

Peaches in sauternes

Serves: 4 to 6
6 to 8 very ripe yellow or white peaches
3 tablespoons sugar
1 bottle good Sauternes
1 tablespoon orange-flavored liqueur (recommended: Grand Marnier)




Preparation:
Bring a pot of water to a boil and immerse the peaches in the water for 1 to 2 minutes, until the skins come off easily. Remove them with a slotted spoon and place them in a bowl of cold water to stop the cooking. Peel the peaches and then slice them in wedges off the pit and into a bowl. Stir in the sugar, Sauternes, and orange liqueur. Cover and refrigerate for at least 2 hours, or overnight.
Serve cool but not cold.
Note:
This recipe is adapted from the Barefoot Contessa cookbook

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Poached peaches with a strawberry and sparkling clairette sauce

Serves: 6
6 ripe peaches
6 cups water
400 g (14 oz) sugar
½ vanilla pod, cut open
3 tbsp whipped cream
500 g (1 lb) strawberries (wild strawberries are excellent)
½ cup sparkling Clairette wine or Proseco
3 tbsp finely cut shelled pistachio nuts


Preparation:
Gently drop the peaches into a pan of boiling water and cook for 1 minute. Drain the peaches and peel them carefully.

Bring the 6 cups water with 350 g (12 oz) of the sugar and the vanilla pod to the boil in a medium saucepan. Add the peeled peaches and simmer for about 10 minutes. Allow the peaches to cool in the syrup.

Beat the remaining sugar and the whipped cream.

Blend the strawberries into a coarse purée. Fold the strawberries and the sparkling wine into the cream and refrigerate until needed.

Place the drained peaches in a serving bowl. Spoon the strawberry sauce over the fruit or to the side, sprinkle with pistachio nuts and serve.

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Raspberry hazelnut praline soufflé glacé

Serves: 20
4 10-ounce packages frozen raspberries
3 envelopes unflavored gelatin
12 large eggs
3/4 teaspoon cream of tartar
1/2 cup sugar
3 cups heavy cream
1/2 cup sugar
3 cups hazelnut praline paste
2 1/2 cups Frangelico sauce (recipe follows)

FRANGELICO SAUCE:
1 cup sugar
6 ounces unsweetened chocolate
1 cup light cream
1/2 cup Frangelico (a hazelnut flavored liqueur)


Preparation:
Prepare the soufflé dishes:
Fit each of two 1 1/4 quart soufflé dishes with a 6 inch wide band of wax paper to form a collar extending 3 inches above the rim.
Puree raspberries with syrup and strain to remove seeds. Dissolve gelatin in 1/3 cup water.
Beat egg yolks with a cup raspberry puree over a double boiler until thick. Heat gelatin to melt and stir in egg yolk mix. Add remaining raspberry puree. Beat egg whites with cream of tartar to soft peaks. Beat cream until stiff. Fold in raspberry mix the egg whites and cream and praline.
Spoon mousse into soufflé molds. Chill covered for 3 hours. Garnish top with whipped cream. Serve with Frangelico sauce.
FRANGELICO SAUCE:

In a heavy saucepan combine sugar and water. Bring mixture to a boil until sugar is dissolved. Remove pan from heat. Stir in the chocolate until sauce is smooth. Mix in light cream and Frangelico, and allow the sauce to cool at room temperature.

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Conversions of foods
Other non-liquid ingredients in volume converted into grams using the table below.
For products not included, use a metric scale.

Weight of specific ingredients in grams
Examples:
1/2 cup All-purpose wheat flour = 60 g
1 cup Powdered sugar/Icing sugar = 100 g

INGREDIENT 1 cup 3/4 cup 2/3 cup 1/2 cup 1/3 cup 1/4 cup 2 tbsp

All-purpose wheat flour

120 g

90 g

80 g

60 g

40 g

30 g

15 g
All-purpose sifted wheat flour 110 g 80 g 70 g 55 g 35 g 27 g 13 g
White sugar 200 g 150 g 130 g 100 g 65 g 50 g 25 g
Powdered sugar/Icing sugar 100 g 75 g 70 g 50 g 35 g 25 g 13 g
Brown sugar normally packed 180 g 135 g 120 g 90 g 60 g 45 g 23 g
Corn flour 160 g 120 g 100 g 80 g 50 g 40 g 20 g
Cornstarch 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Rice (not-cooked) 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Macaroni (uncooked) 140 g 100 g 90 g 70 g 45 g 35 g 17 g
Couscous (uncooked) 180 g 135 g 120 g 90 g 60 g 45 g 22 g
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More Other non-liquid ingredients
Examples:
1/2 cup butter = 120 g
1/3 cup chocolate chips = 50 g
INGREDIENT 1 cup 3/4 cup 2/3 cup 1/2 cup 1/3 cup 1/4 cup 2 tbsp
Butter / Margarine 240 g 180 g 160 g 120 g 80 g 60 g 30 g
Shortening 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Fruits and légumes chopped 150 g 110 g 100 g 75 g 50 g 40 g 20 g
chopped walnuts 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Nuts /ground almonds 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Fresh bread crumbs (not packed) 60 g 45 g 40 g 30 g 20 g 15 g 8 g
Dry bread crumbs 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Parmesan grated 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Chocolate chips 150 g 110 g 100 g 75 g 50 g 38 g  19 g
Quick oatmeal (uncooked) 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Table salt 300 g 230 g 200 g 150 g 100 g 75 g 40 g