White Mushrooms and Grilled Ramps on Toast by: Alexandra Guarnaschelli, Exec. Chef Butter Restaurant

6-8 servings

4 tbsp. Extra-Virgin olive oil
1 small yellow onion, peeled and finely diced
2 small cloves garlic, peeled and minced
2 sprigs fresh thyme
¾ pound white mushrooms, stemmed, washed, dried and thinly sliced
12-18 fresh Ramps, washed and trimmed 
1 tbsp. Balsamic vinegar
2 tbsp. dry Marsala
½ cup sour cream
The zest from ½ lemon
1 tbsp. chopped (fresh) parsley
1 tbsp. chopped (fresh) tarragon
Toast
Kosher salt and freshly-ground white pepper to taste

Note: this recipe can be served with roasted meats or a piece of fish. In this case, it will be served on little pieces of Rosemary toast.

1. Heat a large saucepan over medium heat. Add 2 tbsp of the olive oil and the diced onion. Season with salt and pepper and cook until tender, 3-5 minutes. Add the minced garlic and lower the heat. Add the thyme and the mushrooms. Season with salt and pepper. Cook until the mushrooms are tender and a lot of the liquid has evaporated at the bottom of the pan, 8-10 minutes. Remove and discard the sprigs of thyme.
2. Heat a large sauté pan until it smokes slightly. Coat the ramps with the remaining olive oil and season with salt and pepper. Add the ramps to the hot pan and "char" them slightly. Turn the heat off and allow them to cook an additional minute or two until they become tender. Remove from the heat and drizzle with Balsamic vinegar. Turn them onto a flat surface and cut into bite-size pieces.
3. Add the Marsala to the mushrooms and cook until the flavor of the alcohol has mellowed considerably, 5-8 minutes. Add the sour cream and allow it to melt over the mushrooms. Check the seasoning. Add the lemon zest, parsley and tarragon. Taste for seasoning. Bring to a simmer and serve on toast immediately. Top each with the ramps.

Suggestions: This would be delicious with a Gruner Veltliner - Veltlinsky for example. . I love the acidic bite and the slightly carbonated character of this wine. It would nicely compliment the earthy mushrooms and cut through the creamy flavors as well. If in the mood for red, I would love to see this seasonal nibble with something as noble and exciting as Vega Sicilia Valbuena 2000. Wow!

Triple Brownies byline: Wonka Exceptionals

Talk about decadent!   (Makes 36 servings)
These decadent brownies are a “must try” for chocolate lovers, whether you prefer the dark, milk or white variety.
Aluminum foil Nonstick cooking spray
1 pkg (18.5 oz) Chocolate brownie mix
1 (3.5 oz) WONKA Exceptionals Scrumdiddlyumptious Chocolate Bar
1 (3.5 oz) WONKA Exceptionals Domed Dark Chocolate Bar
1 (3.5 oz) WONKA Exceptionals Chocolate Waterfall Bar

PREHEAT oven according to brownie mix package directions. Line 9-inch-square baking pan with foil (this makes for easy brownie removal); spray lightly with nonstick cooking spray.
PREPARE brownie mix according to package directions. Spoon half o batter into prepared pan; place chocolate bars in a single layer over batter. Spoon remaining batter over candy bars, gently smoothing down top.

BAKE according to package directions for 9-inch pan. Cool completely in pan on wire rack. To serve, lift foil from pan and peel away foil fro brownies. Cut the square into 6 equal strips; cut strips in opposite direction, making 36 bars.

Tomato Salad by Viktorija Todorovska

This simple tomato salad can also be used to make bruschetta. Although not exclusive to Puglia, it is often served on toasted bread as a starter, as it highlights the quality and sweetness of ripe Puglian tomatoes. Try it with the Orecchiette with Broccoli or Spaghetti with Zucchini
yield: 8 servings

1 pound (454 g) ripe tomatoes, chopped
½ red onion, peeled and finely chopped
1½ teaspoons (7.5 ml) sea salt
3 tablespoons (45 ml) extra virgin olive oil
1½ tablespoons (22.5 ml) red wine vinegar
1 tablespoon (15 ml) chopped basil

1. In a large bowl, combine the tomatoes and onion. Season with the salt, olive oil, and vinegar.
2. Serve sprinkled with the basil.


BUY NOW!!!  The Puglian Cookbook: Bringing the Flavors of Puglia Home

Reprinted with permission from The Puglian Cookbook by Viktroija Todorovska, Agate Surrey, 2011

Frozen English Toffee Cake by: Sandra Lee

Serves 12 to 16 

Cake:
1 box (18.25-ounce) devil's food cake mix, Duncan Hines Moist Deluxe® 
1 1/3 cups water 
1/2 cup vegetable oil 
3 eggs 

Ice Cream Filling and Frosting:
1/2 gallon chocolate or vanilla ice cream, softened, Breyers® or Edy's® 
1 bag (10-ounce) English toffee bits, SKOR® 
1 container (8-ounce) frozen whipped topping, thawed, Cool Whip® 

Prep time: 15 minutes 
Baking time: 30 minutes 
Cooling time: 30 minutes 
Freezing time: 3 hours 

Cake Preparation:

Preheat oven to 350 degrees. Butter and flour two 8-inch-round cake pans. Combine cake mix, water, oil, and eggs in large bowl. Beat for 2 minutes, or until well blended. Pour batter into prepared pans. Bake for 30 minutes, or until toothpick inserted into center of cakes comes out clean. Cool cakes in pans on cooling rack for 15 minutes. Remove cakes from pans and cool cakes completely on cooling rack.

Ice Cream Filling Preparation:

Line three 8-inch-round cake pans with plastic wrap, allowing 3 inches of plastic to hang over sides. Divide ice cream equally among pans. Using rubber spatula, spread ice cream over bottoms of prepared pans, forming smooth, even layers. Sprinkle 1/4 cup of toffee bits over ice cream in each pan. Freeze for 3 hours, or until frozen solid. 

To Assemble and Frost:

Cut each cake layer horizontally in half. Working quickly, remove ice cream from pans. Peel off plastic and place 1 ice cream circle on each of 3 cake layers. Stack cake and ice cream layers atop each other on serving platter. Top with remaining cake layer. Frost cake with whipped topping and sprinkle with remaining toffee bits. Freeze until ready to serve. Let ice cream cake stand at room temperature for 5 minutes before serving. 

Copyright © 2003 SLSH Enterprises

BUY NOW: Semi-Homemade Desserts

Tenderloin Steaks with port and mustard sauce: Filetes de solomillo con salsa de oporto y mostaza by: Simone & Ines Ortega

Serves 6.

Ingredients:
· 6 tenderloin steaks, about 5 ounces each
· 4 tablespoons olive oil
· ½ teaspoon mustard
· 5 tablespoons port
· Salt

Brush both sides of the steaks with a little of the oil and let stand in the refrigerator for 30 minutes. Heat the remaining oil in a skillet. Season the steaks with salt, add to the skillet, and cook over high heat for 2-4 minutes on each side, until done to your liking. Transfer to a serving dish and keep warm. Stir the mustard and port into the skillet and cook for 2-3 minutes. Pour the sauce over the steaks and serve immediately.

  BUY NOW!!! 1080 Recipes

"10 TIPS AND TECHNIQUES FOR GREAT GRILLED FISH AND SHELLFISH, EVERY TIME" byline: Judith Fertig and Karen Adler

1. Select only the freshest fish and shellfish. Fresh fish has a glistening, dewy look, a sweet or briny smell of the sea, and a somewhat firm texture. Shellfish has a sweet or briny smell of the sea, too. Ask to smell the fish or shellfish before you buy. Even the slightest odor of ammonia means the fish is not the freshest. You can also judge freshness by texture-if you press the center part of a fillet or steak with your finger and the impression stays, the fish is not fresh. If you're buying a whole fish, look at the eyes-if clear and bright, the fish is fresh; if opaque or cloudy, the fish is not fresh. If you buy flash-frozen fish or shellfish, make sure it still frozen when you buy it. You'll have the best luck if you buy your fish from a reputable and knowledgeable fishmonger-he or she can help you select the best options.

2. Handle fish and shellfish carefully. Always keep fish and shellfish chilled before grilling. Rinse thoroughly under cold running water, then pat dry. Discard any oysters, clams, or mussels with cracked or open shells.

3. Marinate fish and shellfish for only 30 to 60 minutes in the refrigerator before grilling. Marinating longer could mean an overpowering flavor of the marinade instead of the delicate flavor of fish. The vinegar or citrus juice in the marinade could also "cook" the fish and you'll end up with ceviche. However, there are some types of firmer-textured or oily, full-flavored fish and shellfish-such as bluefish, mackerel, marlin, monkfish, octopus, shark, tuna, or squid-that can take a longer marinade.

4. For grilling, it is preferable to leave the fish skin on. Always place a fillet flesh side down first, then turn halfway through grilling onto the skin side. This technique helps the fish fillet hold together better during grilling.

5. Grill just about any fish or shellfish you like. Very thin and delicate fish such as Dover sole or lake perch are better sauteed or broiled. Catfish fillets are great on the grill because they hold together well and taste great.

6. Grill over a hot fire. Hold your hand 5 inches above the heat source. If you can only leave your hand there for 2 seconds, your fire is hot.

7. The general rule for grilling fish is 10 minutes per inch of thickness. For a fillet or steak that is 1 inch in the thickest part, you grill flesh side down for 5 minutes, then turn and finish grilling for 5 minutes on the skin side. For shellfish, grill for about 2 to 3 minutes on each side or until the shellfish becomes more opaque and firm in texture.

8. Test for doneness by making sure the fish and shellfish are opaque and somewhat firm. Most fish are done when steaks or fillets begin to flake-not a dry flake, but more a moist separation and you see a clear liquid-when tested with a fork in the thickest part. For firmer-fleshed varieties such as farm-raised catfish, monkfish, sturgeon, walleye pike, or eel, the fish flesh should be all one color, when tested in the thickest part, and the texture 
firm. If you prefer your salmon or tuna on the medium-rare side, look for opaque pink or grayish brown on the outside, glistening reddish pink or dark purple-red on the inside, just as you would judge the doneness a beef steak. Shellfish are done when they turn more opaque and firm up in texture. Underdone fish or shellfish can always be put back on the grill or zapped in the microwave for a few seconds. Overcooked fish or shellfish can't be rescued.

9. Grill gadgets that rule: two long-handled wide metal spatulas for fish steaks or fillets and long-handled tongs for shellfish. For delicate fish like flounder or skate wings and very small shellfish like clams or baby squid, use a perforated grill rack, disposable aluminum pans, Nordic ware fish boat, or aluminum foil as a base so that the fish won't fall through the grill grates. Although your fish or shellfish won't have grill marks, it will still have the flavor of the grill-and be a lot easier to remove. Perforated grill woks allow you to stir-grill marinated fish and vegetables together. 

10. Because you never know what fish or shellfish will be the freshest when you shop, be ready to substitute. You'll want to match the same firm, moderate, or delicate texture and mild, moderate, or full flavor of the fish or shellfish you originally planned on. For example, if cod is unavailable or not very fresh, substitute U.S. farm-raised hake, hoki, whiting, orturbot-similar matches in delicate texture and mild flavor. In place of moderate-textured and mild-flavored red snapper, try catfish, grouper, haddock, orange roughy, walleye, or whitefish. In place of firm-textured, mild-flavored shrimp, substitute lobster, prawns, soft shell crab, or even halibut or monkfish.

BUY NOW: Fish & Shellfish Grilled & Smoked: 300 Foolproof Recipes for Everything from Amberjack to Whitefish, Plus Really Good Rubs, Marvelous Marinades, Sassy Sauces, and Sumptuous Sides

Tangerine-Marinated Olives Aceitunas Aliñadas con Mandarina by: Anya von Bremzen

2 cups mixed cracked green olives
6 small garlic cloves, crushed with a garlic press
2 tablespoons grated tangerine zest
1/2 cup fresh tangerine juice
4 thin lemon slices, cut in half and seeded
3 to 4 tablespoons sherry vinegar, preferably aged
1/4 cup extra-virgin olive oil
2 small bay leaves
1/2 small dried chile, such as arbol, crumbled, or more to taste
1 medium-size pinch of ground cumin

Place the olives, garlic, tangerine zest and juice, lemon, vinegar, olive oil, bay leaves, chile, and cumin in a large glass jar or bowl and stir to mix well. Cover the jar and let the olives marinate overnight at room temperature, tossing occasionally. For a richer flavor, let the olives marinate for up to a week in the refrigerator. Makes about 2 cups

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"Tamarind-Glaze Flank Steak with Mango-jicama Salsa byline: Hope Fox & Chef Kunz

Legendary chef Gray Kunz took New York by storm when he opened Café Gray in 2004, a 200-seat brasserie designed by David Rockwell in the Time Warner Center. With its leafy Central Park views and high-profile address, Café Gray is the perfect showcase for Kunz’s synthesized cuisine, a product of his international upbringing and stints in the illustrious kitchen of Fredy Girardet in Lausanne, Switzerland, and the Regent Hotel in Hong Kong. New York magazine described Kunz’s cuisine as “not so much fusion as the product of a man fluent in the food languages of Europe, India, China, and Southeast Asia.” After all, this is the same chef who earned a four-star rating from the New York Times while at Lespinasse, which Zagat rated as New York’s Best Overall Restaurant for three years in a row. In 2003 the Culinary Institute of America heralded him as a Master of Aesthetics, an award given to only a handful of culinary professionals.

Chef Kunz creates layered dishes composed of intriguing ingredients that add up to a single, bold statement. A few cases in point are his bouquet of pencil asparagus with fresh peas, mint, and yogurt; black bass with ancho chiles, coriander, and mussel-clam broth; or coconut-coated red snapper with crabmeat and green papaya. Ask for a seat in the showcase kitchen, where the chefs dance the well-choreographed waltz of impeccable gastronomy.
Chef Kunz uses concentrated tamarind paste to give an exotic jolt to the barbecue glaze for this steak.

Tamarind Glaze

1 cup tamarind paste (or 1 cup pureed mango)
2 plum tomatoes, roughly chopped (or 1 cup canned diced tomatoes)
1/2 cup coarsely chopped fresh ginger
1/2 cup honey
1 tablespoon ground cumin
1 tablespoon ground coriander
1 cup water
Coarse salt
Salsa
2 tablespoons vegetable oil
1/2 red bell pepper, seeded and cut into 1/2-inch dice
1/2 cup peeled jícama, cut into 1/2-inch dice
1 mango, peeled, pitted, and cut into 1/2-inch dice
1 tablespoon white vinegar
1 tablespoon sugar
Cayenne, to taste
Coarse salt, to taste
Freshly ground white pepper, to taste

Flank Steak
11/2 pounds flank steak
2 tablespoons vegetable oil
Cayenne, to taste
Coarse salt, to taste
Freshly ground black pepper, to taste
1/2 cup roughly chopped fresh cilantro leaves

Serves 6

1. To make the tamarind glaze, in a medium saucepan, combine the tamarind paste, tomatoes, ginger, honey, cumin, coriander, and water. Place over low heat and simmer, stirring frequently, for 10 minutes.
2. Strain the mixture through a fine-mesh sieve, discard the solids, and return the sauce to the pan. Simmer again, stirring occasionally, until the mixture is syrupy, 5 to 7 minutes. Season with salt and set aside.
3. To make the salsa, in a large sauté pan over high heat, heat the oil. Add the bell pepper and jícama and cook, stirring occasionally, until warmed but still crisp, about 2 minutes. Add the mango and remove from the heat. Stir in the vinegar and sugar. Season to taste with cayenne, salt, and white pepper. Set aside.
4. To make the flank steak, brush the steak with the oil and season with cayenne, salt, and black pepper. Preheat an outdoor grill or heat a grill pan over high heat. Grill the steak, turning once, until it reaches the desired doneness, 6 to 8 minutes for medium rare.
5. Let the steak rest 5 minutes, then slice into thin slices on the bias. Coat the steak with the tamarind glaze, garnish with the salsa and chopped cilantro, and serve.

chef’s notes:
Tamarind paste is made from the pods of the feathery tamarind tree native to Latin America and the Caribbean. The pulp of these pods is mixed with water, and the resulting liquid is used as a souring agent in beverages, curries, soups, and other dishes. Tamarind is a very common ingredient in Thai and Indian cuisines. It is available in Asian markets and in some large supermarkets.
Jícama is a large, bulbous root vegetable that is popular in Mexican and other Latino cuisines.

Buy NOW!!! Impress for Less! (finally...terrific recipes from the finest restaurants that you can really make at home)

Steak Diane by: Alexandra Guarnaschelli, Exec. Chef Butter Restaurant

Serves 4 

1 tbsp. Canola Oil
4 beef tenderloins, 8 ounces each
Sea Salt and Freshly Ground Black Pepper
1 tbsp. butter
½ cup minced shallots
1 tbsp. Green peppercorns, preferably in brine, lightly crushed
¼ cup Brandy
1 tbsp. smooth Dijon Mustard
1 tsp. lemon juice
2 tbsp. Worcestershire Sauce
½ cup veal stock
2 tbsp. chopped parsley
2 tbsp. chopped chives

1. Preheat oven to 350 F.
2. Heat the oil (until it smokes lightly) in a skillet large enough to hold the four pieces of beef. Season the steaks on both sides with salt and pepper. Place the steaks in the pan and brown on the first side, 2-5 minutes.
3. Turn the steaks on the second side and brown, 3-5 minutes.
4. Place the steaks on an ovenproof tray and place in the center of the oven to finish cooking while you make your sauce.
5. Remove the excess grease from the pan where you cooked the steaks. Add the butter and the shallots and cook until they are translucent, 3-5 minutes. Add the green peppercorns and brandy and cook until the liquid reduces almost completely.
6. Add the mustard, lemon juice and Worcestershire Sauce. Swirl the pan so all of the flavors start to meld together.
7. Add the veal stock and reduce until desirable consistency. Remove the steaks from the oven and place them in the pan with the sauce. Baste the meat with the sauce and allow them to "rest" in the pan 5-10 minutes. Heat them again gently. Add the parsley and chives. Season again with salt and pepper. Serve immediately.

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Mini Pumpkin Spice Cakes with Orange Glaze by: Sandra Lee

Makes 8

Cake:
1 box (18.25-ounce) spice cake mix, Betty Crocker SuperMoist® 
1 1/4 cups water 
1/3 cup vegetable oil 
3 eggs 

Orange Glaze:
2/3 cup heavy cream 
1 bag (12-ounce) premier white morsels, Nestlé 
Red and yellow food coloring 

Marzipan Stems and Leaves:
1 package (7-ounce) marzipan, Odense®
Green food coloring 

Special Equipment: 
Disposable latex gloves, leaf-shaped cookie cutter 

Prep time: 20 minutes, baking time: 20 minutes, cooling time: 30 minutes 
Chilling time: 10 minutes, decorating time: 15 minutes 

Cake Preparation:

Preheat oven to 350 degrees. Oil and flour 8 mini bundt pans. Combine cake mix, water, oil, and eggs in large bowl. Beat for 2 minutes, or until well blended. Divide batter equally among prepared pans. Bake for 20 minutes, or until toothpick inserted near center of cakes comes out clean. Cool cakes in pans on cooling racks for 15 minutes. Invert cakes onto cooling rack and cool completely. Set cooling rack atop baking sheet. 

For the Orange Glaze: Heat cream in small saucepan over medium heat until bubbles appear; remove from heat. Add white morsels and stir until melted and smooth. Stir in food colorings, 1 drop at a time, until desired color is achieved. Drizzle glaze over cakes. Refrigerate cakes for 10 minutes, or until glaze is firm. Cover and reserve any remaining glaze. 

For the Marzipan Stems and Leaves: 
Place marzipan in medium bowl. Using latex gloves, knead food coloring, 1drop at a time, into marzipan until desired color is achieved. Divide marzipan into 2 equal pieces. Roll 1 marzipan piece into 12-inch-long log. Cut log crosswise into 8 equal pieces; set aside to use as stems. Flatten remaining marzipan piece, then place between 2 sheets of plastic wrap. Using rolling pin, roll out marzipan to 1/4-inch thickness. Using leaf-shaped cookie cutter or small sharp knife, cut out 24 leaves. Decorate cakes with marzipan stems and leaves. Rewarm reserved glaze. Serve cakes, passing glaze alongside. 

Copyright © 2003 SLSH Enterprises

BUY NOW Semi-Homemade Desserts

Spanish Potato Tortilla Tortilla de Patatas by: Janet Mendel

Here is the classic all-time favorite Spanish egg dish, tortilla de patatas. A Spanish tortilla is in now way even remotely related to the Mexican flat corn or flour wrapper-except that both are round. In Spain, a tortilla is a round cake of eggs and other ingredients, a sort of omelet. But neither is a tortilla the same thing as a frittata. For one thing, it's never baked. And, to make a tortilla properly, you need a lot of olive oil to slowly, slowly poach the potatoes.

You will find tortilla served in chunks at just about every Madrid tapa bar, the perfect accompaniment to a glass of wine, but it's also good for breakfast, lunch, supper, or a picnic.

Use a well-seasoned omelet pan or lightweight nonstick skillet for the tortilla. A cast-iron pan will be too heavy for turning the tortilla.

Cook the potatoes in lots of olive oil and drain it off. Return only a spoonful of oil to the skillet to cook the tortilla and save the remainder for another use.

Serves 4 for lunch, 20 as a tapa

1/2-cup olive oil
2 pounds baking potatoes (about 4 medium), peeled and chopped into 1-inch pieces
1-teaspoon salt
2 tablespoons chopped onion
6 eggs

Heat the oil in a 10-inch skillet over medium heat. Add the potatoes and turn them in the oil to coat them thoroughly. Reduce the heat to a medium-low and cook the potatoes very slowly, stirring frequently, without browning, for 10 minutes. Sprinkle them with 1/2 teaspoon of the salt.

Add the onion and continue cooking, stirring frequently, until the potatoes are fort-tender, 20 minutes more.

Beat the eggs in a large bowl with the remaining 1/2-teaspoon salt.

When the potatoes are tender, place a plate over the skillet and tip the pan to drain excess oil into a small heatproof bowl.

Stir the potatoes into the beaten eggs.

Return a little of the reserved oil to the skillet and pour in the potato-egg mixture. Cook over medium heat until the omelet is set, about 5 minutes, adjusting the heat so the tortilla does not brown. Shake the skillet to keep the tortilla from sticking.

Place a flat lid or plate on top of the skillet. Hold it tightly and tip to drain out any excess oil into the heatproof bowl. Then invert the tortilla onto the plate.

Add a little reserved oil to the pan and slide the tortilla back in to cook on the other side, about 3 minutes more. Slide it out onto a serving dish and serve hot or at room temperature. For tapa servings, cut the tortilla into 2-inch squares, making 20 pieces. For lunch servings, cut it into wedges, serving 4.

BUY NOW Cooking from the Heart of Spain

The Sneaky Chef Pizza by Missy Chase Lapine

The following make-ahead is an Orange Puree that blends excellently in pizza (and pasta) sauce, to bring a big nutritional boost to meals that usually aren't thought of as health foods.

ORANGE PUREE
1 medium sweet potato or yam, peeled and rough chopped
3 med-to-large carrots, peeled and sliced into thick chunks
2-3 tablespoons water

In medium pot, cover carrots and potatoes with cold water. Boil 20 minutes until tender. (Thoroughly cook carrots or they'll leave telltale nuggets -- a gigantic no-no for the Sneaky Chef). Drain vegetables. Puree on high in food processor with two tablespoons water, until completely smooth. Use rest of water to make a smooth puree. 
Makes about 2 cups of puree. Store in refrigerator up to 3 days, or freeze 1/4 cup portions in plastic containers.

POWER PIZZA
My kids have never noticed that I'm sneaking carrots and yams into their sauce! I mix the healthy puree right into the bottled tomato sauce, then I let the kids add the toppings. You can even prepare this pizza ahead of time without cooking it, and then refrigerate for a day or two. Simply bake when you're ready to eat. 

Makes 1 large pizza or 4 smaller pizzas:
1 store-bought pizza dough or 4 " Greek style" pocketless pitas (whole wheat preferred)
¾ cup store-bought tomato sauce
¼ cup Orange Puree (see recipe above)
1 to 2 cups low-fat shredded mozzarella cheese

Preheat oven to 400 degrees and preheat a pizza stone or spray a baking sheet with oil.
Stretch pizza dough, or roll out with floured rolling pin on floured surface, to form a pie. Transfer to stone or baking sheet. If using pocketless pitas, place them on the prepared baking sheet. Combine tomato sauce with Orange Puree. Mix well. Spread 1/2 to 1 cup of the sauce mixture across the large pizza dough (1/4 cup for each pita), then top with 1 cup of mozzarella (1/2 cup per pita). Cover and refrigerate at this point, or bake for 15 to 20 minutes until bubbly and lightly browned. Allow to cool a few minutes, then cut into triangles and serve.

© Missy Chase Lapine 

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Sangria Scorcher by: Kara Newman

This sangria may look delicate, but don’t be fooled by its appearance: it packs a good dose of heat. One of our drink testers referred to it as “a pink pit bull.”
Recipe makes two (2) cocktails:
1 Red chili pepper, sliced
2 ½ oz White wine
1 oz Vodka (infused with hot peppers, if desired)
1 oz Triple Sec
½ oz Fresh lime juice
1/3 oz Elderflower liqueur
½ oz Cranberry juice
1 Tbl Cucumber, diced
Lemon-lime soda
In a tall glass, muddle the chili pepper. Add a scoop of ice, and stir in the remaining ingredients. Top up the glass with lemon-lime soda.

BUY NOW!!! Spice & Ice

Salmon with Mango Salsa

Directions
Prep Time: 15 minutes
Cooking Time: 10 minutes

Salsa
1 cup diced mango
1 medium tomato, seeded and chopped
1/4 cup finely diced red onion
1 small scallion, chopped
2 Tbsp. Freshly chopped cilantro
2 Tbsp. Freshly squeezed lime juice
1 tsp. Lime zest

Salmon
4 salmon fillets (about 8 oz. Each)
2 Tbsp. Olive oil
salt and pepper to taste

In a medium bowl, combine all the salsa ingredients; refrigerate.
Meanwhile, season the salmon with salt and pepper.
Heat Outdoor BBQ Pan over grill on medium high heat. Brush BBQ pan lightly with olive oil. Place salmon flesh side down in BBQ Pan and cook about 10 minutes, carefully turning the fish halfway through cooking time.
Remove the salmon from the Outdoor BBQ Pan; place on a warm serving platter and top with the reserved salsa.

Makes 4 servings

Roasted Squash Soup by: Alexandra Guarnaschelli, Exec. Chef Butter Restaurant

Serves 4-6

4 pounds mixed Winter squash (from Hubbard to Butternut varieties), washed
4 tbsp. unsalted butter 
2 tbsp. dark brown sugar
3 tbsp. Molasses
Kosher salt to taste
Freshly ground white pepper to taste
1 tsp. ground ginger
1 knob fresh ginger, peeled and finely grated
1 tsp. ground cinnamon
¼ tsp. ground cloves 
2 cups water
2 cups heavy cream
3 cups skim milk
The zest from 1 orange
2 tbsp. Worcestershire Sauce
1 tbsp, garlic oil
Equipment: Blender or food processor

1. Preheat oven to 375 F.
2. Place the squash on a flat surface and split them in half lengthwise. Scrape out the seeds and arrange in a single layer on 1 or 2 baking sheets.
3. In a small saucepan, melt the butter completely over medium heat. Wait until it starts to turn a light brown color. Remove from the heat and immediately distribute the butter into the cavities of the squash halves. Sprinkle with the brown sugar and Molasses as well.
4. Season the insides with salt and pepper. Finish by covering with the ground (dry) ginger, fresh ginger and the ground cloves. Fill the bottom of the tray(s) with the water (should be about 1 inch high) to create steam while the squash bakes in the oven. Cover the tray(s) with aluminum foil and seal the edges tightly.
5. Place the tray(s) in the center of the oven and bake, undisturbed, for 2 hours. To check for doneness, pierce one of the halves with the tip of a small knife. The knife should slide in and out easily. If at all firm, bake the halves and addition 30-45 minutes. Remove from the oven. Carefully peel back the foil. Set aside to cool.
6. In a medium pot, combine the cream and milk. Season with salt and pepper. Bring to a simmer. Using a large spoon, scoop the flesh from the squash taking care not to take any skin with it. The skin can give a bitter taste to the soup. Add the flesh directly to the cream mixture and stir to blend. Turn the heat on low. Add some of the orange zest, the Worcestershire Sauce and the garlic oil. Stir to blend. Taste for seasoning. If the soup lacks sweetness, add a little Molasses. If it lacks salt, add a little salt or Worcestershire Sauce.
7. Serve immediately. Enjoy!

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Renaissance Garden byline: Francine Segan

In Shakespeare's time salad was served tossed with dried fruit and nuts, making it especially sweet and healthful. The garnishes back then were interesting. Tall rosemary branches decorated with fresh cherry pairs were anchored in half lemons. It makes an ordinary salad very festive and makes any meal a special occasion. This salad is definitely one way to get your kids to eat their greens. Serves 6

1/4 cup fruit vinegar
1/4 cup olive oil
2 teaspoons light brown sugar
Salt and freshly milled black pepper
6 cups assorted fresh herbs and baby lettuces (such as parsley, mint, endive, spinach, mesclun mix, tarragon, or marjoram)
1/4 cup capers, rinsed and drained
1/4 cup golden raisins
1/2 cup blanched, slivered almonds
1/4 cup currants
8 dates, quartered lengthwise
6 dried figs, thinly sliced
4 long, sturdy fresh rosemary branches, optional
2 large lemons, halved, optional
12 fresh or candied whole cherries, optional
2 large lemons, thinly sliced, optional
1/4 cup candied fruit peels, optional

Whisk together the verjus, oil, and brown sugar in a small bowl. Season to taste with salt and pepper. 
Combine the herbs and lettuces, capers, raisins, almonds, currants, dates, and figs in a large bowl. Add the vinaigrette and toss until well coated.
If you are recreating the original salad presentation, press one rosemary branch into the rounded end of each lemon half. Using the stem, a wire, or ribbon, attach 3 cherries to each rosemary branch.
Invert a small bowl, dinner-roll or handful of croutons in the center of a very large serving platter for additional height. Arrange the salad mix over and around the bowl. Place the rosemary branches on the four sides of the platter and arrange the lemon slices and Candied Citrus Peel around the platter. 
For an even more elaborate traditional Elizabethan garnish, alternate lemon slices topped with capers with quartered hard-boiled eggs, candied orange peel, and egg "porcupines" made by inserting almond and date slivers into hard-boiled egg halves.

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"THAI-STYLE STIR-GRILLED CATFISH IN LEMONGRASS MARINADE" byline: Judith Fertig and Karen Adler

For this recipe, choose a firm-fleshed fish such as U.S. farm-raised catfish. 
Serve this with Texas pecan or the more fragrant jasmine rice.
Serves 4
1 pound U.S. farm-raised catfish fillets, cut into 1-inch pieces
1/2 cup green onions, trimmed and cut into 1-inch lengths on the bias
1 cup chopped Napa cabbage
Toasted sesame seeds to garnish
For the Lemongrass Marinade:
1 tablespoon thinly sliced fresh lemongrass (available at Asian markets)
1 garlic clove, minced
1 tablespoon freshly grated ginger
1 teaspoon nam pla or bottled fish sauce, (available in the Asian section of grocery stores)
1 teaspoon rice wine vinegar
2 teaspoons cornstarch
1 tablespoon peanut or other vegetable oil
1/2 cup chicken or vegetable broth
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
Salt and freshly ground white pepper

1. Place the fish, onions, and cabbage in a large seal able plastic bag. In a medium bowl, mix the Lemongrass Marinade ingredients together and pour over the fish mixture in the plastic bag. Seal, then toss to coat the fish and vegetables with the marinade. Let marinate in the refrigerator for 30 minutes.
2. Prepare a medium-hot fire in a charcoal, gas, or wood pellet grill. Spray a grill wok with cooking spray and place over the sink or outside on the grass. Pour the marinated fish and vegetables into the wok, allowing the excess marinade to drain away. Place the wok on the grill. Using wooden paddles or grill spatulas, turn and toss the fish and vegetables until the fish is opaque and the vegetables have lightly browned, about 15 minutes. Serve over rice, garnished with toasted sesame seeds.

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"CORNISH HENS WITH ROSEMARY PORT WINE & CRANBERRIES " byline: Margi Hemingway

The glazed carrots and brown rice with walnuts really go well and the rosy hue of the cranberries makes it look romantic.

2 Cornish game hens sauce
4 Rosemary sprigs
1 ½ -2 T. flour
No-Stick spray
¾ cup rich chicken stock
Poultry seasoning
2/3 cup port wine
Old Bay seasoning
½ cup whole fresh or frozen cranberries
Parsley, for garnish
salt and pepper to taste 

Preheat oven to 350 degrees.

Wash and dry Cornish hens. Stuff rosemary sprigs in cavity of each hen, then tie legs together with kitchen string. Spray hens with no-stick, then sprinkle with poultry seasoning and Old Bay.

Roast at 350 for about 1 ¼ hours. After the first 20-30 minutes, baste occasionally with pan drippings. If pan is dry, add a little water. Cook until hens are nicely browned and crisp. Remove a heated platter. Remove browned rosemary sprigs and replace with fresh ones. Cover loosely with foil to keep warm.

Add flour to drippings in pan. Cook, stirring until fat and flour are starting to brown. Add stock, port wine, and cranberries. Bring to a boil and cook until thickened. Taste and if needed, add additional salt and pepper to taste.

Serve Cornish Hens on platter surrounded with cooked baby carrots, tossed in a bit of butter and sprinkled with nutmeg. Add sprigs of parsley here and there and a streak of gravy over the breast of each Cornish hen. Toss a few of the cranberries from the gravy over the carrots for color. Serve Cornish hens with sauce on side.

Good with Brown Rice, topped with 2 cup broken walnuts that have been toasted in an iron skillet.

Pumpkin-Ginger Pancakes by: Ellen Easton Courtesy of Nielsen-Massey Vanillias

2 TBS. butter, melted
1 large egg
1/2 tsp. salt
1 cup milk, room temperature
2 TBS. Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1/4 cup Walnuts, natural, crushed to tiny pieces
1/8 cup Ginger People crystallized ginger, crushed to dust size pieces
2 TBS. ground cinnamon
1 1/2 cups King Arthur Pumpkin Pancake Mix

Melt butter over a low heat. In a medium size mixing bowl, add next eight ingredients. On a medium speed, slowly add pumpkin mix, blending together until combined. It is OK if batter is a bit lumpy.

On a preheated hot skillet, place 1/4 cup of batter for regular size pancakes or one heaping tablespoon for mini pancakes, allowing room in-between each. When small bubbles appear on the top, flip over for 30 seconds or until cooked through. Remove and serve with slices of fresh pear and maple syrup.
Garnish: fresh sliced pears and maple syrup

Pumpkin Spice Doughnuts by DeDe Wilson

Description: This cake-style doughnut is gently spiced to allow the pumpkin flavor to shine through. It pairs well with simple glazes and dry toppings.

Field Notes: Use canned pumpkin puree, not pumpkin pie filling, which is sweetened and spiced. Feel free to mix and match toppings with this recipe, such as Spiced Orange Glaze or a simple Cinnamon-Sugar Topping.

Lifespan: These are best eaten as soon as possible.
Yield: about sixteen 3-inch doughnuts

3 cups all-purpose flour
1 cup plus 2 tablespoons sifted cake flour
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1 cup canned pumpkin puree
2 large eggs, at room temperature
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/2 cup full-fat sour cream, at room temperature
2 tablespoons flavorless vegetable oil, such as canola, plus more for deep-frying
Glaze(s) or topping(s) of your choice

Directions
Whisk together both flours, the baking powder, cinnamon, salt, baking soda, ginger, and nutmeg in a medium-size bowl to aerate and combine.

In a large bowl, beat together the pumpkin puree, eggs, and both sugars with an electric mixer until creamy, or whisk well by hand. Beat in the sour cream and 2 tablespoons oil until combined. Add the dry mixture in two batches and stir with a wooden spoon just until the dough comes together. Cover and refrigerate for at least 2 hours or up to overnight.

Remove the dough from the refrigerator. Line a rimmed baking sheet pan with a triple layer of paper towels. Heat 3 inches of oil in a deep pot or deep-fat fryer to 350° to 355°F.

While the oil is heating, dust the work surface with flour. Scrape the dough onto the surface, dust the top of the dough lightly with flour, and roll out to 1/2-inch thickness. Cut out doughnuts with a lightly floured 3-inch round cutter. Gently gather the scraps, press them together, roll out the dough, and cut out as many additional doughnuts as possible.
Fry a few doughnuts at a time; do not crowd. Fry until light golden brown, about 1 1/2 minutes, flip them over, and fry for about 1 1/2 minutes more, until light golden brown on the other side as well. Using a slotted spoon, remove each doughnut from the oil and drain thoroughly on paper towels. Repeat with the remaining dough.
While the doughnuts are still slightly warm, apply dry topping(s) or glaze(s) as desired.

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