 Serves: 8
1 scant tablespoon butter 8 ounces semisweet morsels 1 stick unsalted butter, cut into 8 tablespoon pieces ¼ cup heavy cream 3 large eggs 2 tablespoons sugar ½ teaspoon peppermint extract 1 teaspoon unsweetened Dutch-process cocoa powder, for dusting 6 to 10 small fresh mint leaves for garnish Freshly whipped heavy cream Parchment paper
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 Serves: 6 to 8
½ pound thick sliced bacon, diced 3 pounds boneless lamb shoulder, well-trimmed and cut into one-inch cubes 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper ⅓ cup all-purpose flour 2 medium onions, cut into ½ inch pieces 3 cloves garlic, pressed or minced ¾ cup white wine 2½ to 3 cups beef broth 4 medium carrots, diced 1 lb. small whole potatoes 4-5 sprigs fresh thyme 2 bay leaves minced fresh parsley 1 tablespoon fresh lemon zest
 Serves 6
2 tablespoons extra-virgin olive oil 2 tablespoons light brown sugar Salt and freshly ground pepper 3 small acorn squash (about 3 ½ pounds) 2 tablespoons Connecticut maple syrup ¾ cup heavy cream 10 to 12 sage leaves, coarsely chopped 2 tablespoons unsalted butter 6 sprigs of fresh sage for garnish
ADVANCE PREP: The roasted squash and sage cream can be refrigerated separately overnight. Reheat in a 350° oven, loosely covered with foil. When heated through, drizzle with maple syrup and serve as above.
ADVANCE PREP: The roasted squash and sage cream can be refrigerated separately overnight. Reheat in a 350° oven, loosely covered with foil. When heated through, drizzle with maple syrup and serve as above.  Serves: 4 to 6
5 to 6 medium turnips, cleaned and cubed 1 bay leaf or 2 large sage leaves, whole 1 to 1½ cups milk (fat free is fine) 1 tablespoon butter, slivered Salt & pepper to taste
 Serves 10
4 -41⁄2 cups cranberry walnut bread, cubed 4 large eggs 21⁄4 cups milk 1⁄2 cup maple syrup 1⁄4 cup brown sugar 1 teaspoon vanilla extract 1⁄2 teaspoon nutmeg 1⁄4 teaspoon salt ½ cup warmed maple syrup Ice cream or whipped cream
 Serves: 2
2 teaspoons ground ginger ½ teaspoon salt ½ teaspoon pepper ¼ teaspoon ground nutmeg ¼ teaspoon ground cinnamon ⅛ teaspoon ground allspice 1½ lbs. skinned, de-boned chicken thighs, cut into 2” pieces 2 tablespoons minced shallots 1 tablespoon olive oil ¼ cup chicken broth ¼ to ½ cup dry white wine Minced parsley, cilantro or basil
 Makes 1 10” cake
12 tablespoons unsalted butter, cut into 1 tablespoon pieces each 1 healing tablespoon unsalted butter for the pan ¾ cup unsweetened cocoa powder 2 tablespoons unsweetened cocoa butter for the pan 1½ cups strongly brewed coffee ½ cup whiskey 1 cup semi-sweet chocolate chips 1 cup plus 1 tablespoon granulated sugar (undivided) 1 scant cup light brown sugar 2 cups all-purpose flour 1½ teaspoon baking soda ¾ teaspoon fine sea salt ¼ teaspoon fresh black pepper ⅛ teaspoon ground cloves 3 large eggs 2 teaspoons vanilla extract Confectioner’s sugar for garnish or decoration 1 10” springform pan
Variation: Make a stencil of your choosing, perhaps a Christmas tree and carefully place it on the top of the cake. Put confectioner’s sugar into a sprinkle container or bottle and dust that portion of the cake not covered with the stencil.
Makes about 20 cookies
2 egg whites 1 cup sugar (preferably superfine) 2 cups unsweetened shredded coconut 1 teaspoon vanilla extract Baking parchment paper
Oatmeal Raisin and Spice Cookies Makes about 50 3” thin crisp cookies 2 sticks of unsalted butter, softened 1 cup of dark brown sugar ½ cup of white sugar 2 eggs 1 capful of vanilla extract ¾ cup of flour 1 teaspoon of baking soda A pinch of salt 2 teaspoons of cinnamon 1 well rounded teaspoon ground nutmeg 1 well rounded teaspoon ground clove 2 cups of oatmeal 1 cup raisins Baking parchment paper
 Makes about 50 3” thin crisp cookies
2 sticks of unsalted butter, softened 1 cup of dark brown sugar ½ cup of white sugar 2 eggs 1 capful of vanilla extract ¾ cup of flour 1 teaspoon of baking soda A pinch of salt 2 teaspoons of cinnamon 1 well rounded teaspoon ground nutmeg 1 well rounded teaspoon ground clove 2 cups of oatmeal 1 cup raisins Baking parchment paper
 Serves: 6
1 small sugar pumpkin* 6 tablespoons unsalted butter 3 cups homemade or low-sodium store-bought vegetable or chicken stock 3 cups water 1 sprig fresh thyme 1 small parsnip (about 4 ounces), peeled and coarsely chopped 1 small Yukon gold potato (about 6 ounces), peeled and coarsely chopped 1 small turnip (about 4 ounces), peeled and coarsely chopped 2 small shallots, minced (about ¼ cup) ½ cup dry white wine 3 tablespoons heavy cream 1 teaspoon packed light-brown sugar 2 teaspoons coarse salt Freshly ground pepper, to taste 6 small thyme sprigs for garnish Preheat oven to 400 degrees.
 Serves 4
1 5 lb. whole Pekin duck 4 cups boiling-hot water 1 tablespoon kosher salt 2 teaspoons freshly ground black pepper, plus 1 tablespoon 2 tablespoons of duck fat (or two tablespoons of butter) 2 medium leeks, cleaned, sliced and minced, white only 1 ½ cup dry white wine 1 -8 oz. jar pear jam
 Serves: 6
1½ lb green beans, trimmed and cut diagonally into ½ -inch pieces ¼ cup pine nuts 2 tablespoons finely chopped fresh flat-leaf parsley 1½ teaspoons finely grated fresh lemon zest 2 teaspoons extra-virgin olive oil
 Serves: 6
8 whole star anise (or 6 tablespoons pre-ground whole star anise*) 6 lamb shanks (about 1 pound each), fat and sinew trimmed 3 tablespoons olive oil, divided 3 cups chopped onions 2 ½ cups chopped celery 1 ½ cups chopped carrots 2 tablespoons chopped garlic 7 cups low sodium Chicken stock 10 oz. Lite coconut milk 1 cup blood orange juice 2 ½ tablespoons grated blood orange zest 2 tablespoons honey Sliced blood oranges – optional garnish
ADVANCE PREP: Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before continuing. * The powder of the whole star anise is more flavorful than ground seeds.  Serves 12 plus
1 -9 lb. bone-in cooked ham in natural juices, room temperature 10 whole allspice berries 10 whole cloves 10 whole black peppercorns 4 cups thawed frozen cranberries 1½ cups pinot noir 1 cup brown sugar, loosely packed 1 cup honey 1 cup fresh blood orange juice Micro-planed zest of 2 blood oranges strips orange zest, about 2 teaspoons 2 sprigs fresh rosemary 1 small cinnamon stick Extracted seeds and the pod of 1 vanilla bean (see note)
Note: Using the tip of a sharp paring knife, cut the bean in half. Take one half and spilt the bean lengthwise, scraping out into a small bowl the infinitesimal seeds. Repeat with the other half.  Makes approximately 48 candies
1½ cups heavy cream 2 cups raw or white sugar 2 teaspoons sea salt 2 teaspoons vanilla extract Equipment: Candy thermometer Baking pan – 11X7 Parchment paper Wax paper cut into 2-inch squares Cooking spray or softened butter Directions
Ingredients
Dressing 3 TBS olive oil 2 TBS rice vinegar 2TBS low-sodium soy sauce or guten-free tamari 1 TSP brown sugar, honey or maple syrup (more to taste) 1 TSP grated, peeled fresh ginger 1 TSP grated garlic Remaining 8 cups pea shoots 1 1/2 cups thinly sliced English cucumber 1 cup thinly sliced radish 1/2 cup sliced almonds, toasted and divided. Directions
 Serves: 8
3 cups thinly sliced peeled Granny Smith apple 1 teaspoon lemon juice cooking spray ¼ cup maple syrup 1 tablespoon butter, melted ½ teaspoon salt ¼ teaspoon black pepper 3 cups small sweet potatoes (not fingerlings), peeled and thinly sliced ¼ cup Panko bread crumbs 2 teaspoons olive oil ¼ teaspoon ground nutmeg
 Makes 3 cups
1 large head of cauliflower, cut into small florets Olive oil spray* ½ teaspoon garlic salt 1 to 2 tablespoons grated Cheddar cheese
 Serves: 2 to 3
1 large eggplant, sliced thickly and vertically Spray olive oil 2 -3 large ripe tomatoes, sliced thickly ¾ lb. crumbled feta cheese 1 small red bell pepper, chopped and pureéd 1 cup diced tomato ⅓ cup shredded mint
 Serves: 4
1½ pounds green beans, washed and trimmed 1 cup grape tomatoes, sliced in half 1 tablespoon grapeseed oil* (just enough to coat the beans), plus for serving 4 cloves of garlic, finely minced ¾ teaspoon kosher salt freshly ground black pepper ¼ cup Parmesan cheese ¾ lb. penne or rigatoni pasta
You may substitute olive oil if desired. *Depending on the moisture released by the vegetables, you may wish to add a tad more oil at the point of serving  Serves 6-8
½ teaspoon ground cumin ½ teaspoon ground coriander ½ teaspoon chili powder ¼ teaspoon salt ¼ teaspoon cayenne pepper ¼ teaspoon lime zest Juice of one lime 4 cups seeded cubed watermelon
 Serves 4
3 tablespoons olive oil, divided 1 cup chopped sweet onion (such as Vidalia or Maui) 3 cups fresh corn kernels (cut from about 3 ears of corn) 2 cups low-salt chicken broth 2 tablespoons fresh lime juice, divided 1 cup (or more) water 1 teaspoon green chilies, minced Fresh cilantro leaves, optional
 Serves 2
1 large bunch of Tuscan kale, approximately ½ - ¾ pound 1 tablespoon extra-virgin olive oil 1 tablespoon of finely chopped fresh ginger 1 tablespoon of chopped or pressed garlic Salt and Pepper to taste
 Makes about 2 cups
1 tablespoon fresh lime juice 1 tablespoon lime zest 4 (8- to 9-ounce) peaches, peeled, halved, pitted and sliced ¾ cup water ½ cup sugar ½ to ¾ teaspoon ground cardamom 2 – 4 tablespoons crushed pistachios Ice cream, crème fraiche, ricotta or peach sherbet if desired. 1.Place the sliced peaches in a medium bowl. 2.Mix the lime juice and the zest together and drizzle over the peach slices. Toss gently to be certain all slices are coated. 3.In a small saucepot, mix the water, sugar and cardamom over medium heat until the sugar dissolves. Raise the heat until the syrup begins to boil. Reduce the heat to a steady simmer. Continue to cook until syrup is reduced by 1/3, about 10 to 12 minutes. 4.Cool syrup slightly 5.Arrange peaches for serving. Top, if desired, by choice of ice cream, crème fraiche, ricotta or peach sherbet. Sprinkle with pistachios. Drizzle with warm syrup and serve. |
