 Serves: 8
1 cup water ½ cup sugar 3 -4 cups strawberries, halved or quartered, depending on their size Juice of ½ lemon Pinch of salt Optional – replace ½ cup water with ½ cup Framboise strawberry liqueur
COFFEE GRANITA Serves: 4 Time: 15 minutes, plus 2 to 3 hours freezing 3 cups freshly brewed strong coffee 1/2 cup sugar, or to taste 1 tablespoon cocoa powder, optional
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 Martha Bernstein recipe Serves: 4 to 6
3 tablespoons unsalted butter 1 medium onion, chopped 4 cups low-sodium vegetable broth, divided 6 cups fresh shelled peas (from about 6 lbs in pods) or frozen and thawed ¼ cup fresh flat leaf parsley ¼ cup fresh mint leaves Kosher salt and freshly ground pepper to taste ¼ cup crème fraîche or sour cream 2 tablespoons heavy cream or water Chopped fresh chives
 Kay Carroll Serves: 6 to 8 as a side dish
2 cups Basmati rice 4 cups Swanson’s Thai Ginger broth 1-tablespoon oil 8 oz. shitake mushrooms, cleaned and sliced 1 large shallot, minced 2 to 3 heads of bok choy, cleaned and chopped into bite-sized pieces, stems separated 1 lb. asparagus, trimmed and sliced
Note: This dish can be served warm or at room temperature. It can also be served as a main course.  Serves: 3 or 4
3-4 garlic scapes, diced ¼ to ½ cup chopped ham 2 medium tomatoes, diced 4 stalks asparagus, sliced into ½ inch pieces 2 tablespoons melted butter 8 large eggs ½ cup milk Salt & pepper to taste – take care if ham is salty ⅓ to ½ cup shredded Swiss cheese 1 -9 to 10 inch ceramic/glass quiche dish or pie plate
* If the cheese is put on too early it sinks to the bottom and stays there. Serves 6 as appetizer
Ingredients 2 Tbsp unsalted butter 3 cups chopped leeks, including pale green portion 1 lb. potatoes, peeled and thinly sliced 4 cups vegetable stock 4 cups fresh roughly chopped sorrel 2 Tbsp tomato paste 1 Tbsp dried rosemary (or fresh equivalent) ½ cup half-and-half Salt and pepper to taste Preparation
 Serves 2
½ lb. young arugula, cleaned as needed ¼ lb. of fresh market Feta cheese, diced 4 tablespoons dried cranberries ¼ cup good green olive oil 1½ teaspoons balsamic vinegar 2 teaspoons honey 1 teaspoon lemon juice ¼ teaspoon salt Freshly ground pepper to taste
Yield: 4 servings
Ingredients
 Serves 2
8 to 10 whole ramps, cleaned, roots removed, bulb and stem separated from leaf 10 medium to large stalks of asparagus 2 tablespoons sweet butter 1cup dry white wine ½ teaspoon lemon zest Salt and fresh pepper to taste 1 whole Buratta ball (fresh ricotta can be substituted) ½ lb. fettuccini
NOTE: Additional Parmesan cheese does not serve this dish well.  Makes one 11” tart
1 prepared Lemon Pepper Pie Crust (see recipe below) 1 large onion, about 8 oz., thinly sliced 4 oz. salted butter 2 tablespoons olive oil 1 cup carrots, julienned ¾ cup leeks, julienned ½ cup shitake mushroom, thinly sliced 1¼ cup zucchini, julienned 1 scant tablespoon, all purpose flour ¾ cup 2% fat milk, room temperature ½ heaping cup crème fraiĉhe 1 large egg 1 teaspoon Dijon mustard ½ teaspoon thyme leaves 7 to 7.5 oz. goat cheese, preferably in log form
LEMON PEPPER PIE CRUST Makes 1 -11” crust 1¼ cup all-purpose flour 10 tablespoons sweet butter, diced and cold 1 large egg, slightly beaten Juice of 1 lemon Zest of one lemon ¼ teaspoon salt ½ teaspoon freshly ground black pepper
 Serves 4
4.5 ounces bittersweet chocolate, a combination of between 60 and 70% - Flavor is deepest when you use really good quality chocolate and a variety of brands for the subtle nuances in each different chocolate. If possible, use Fair Trade chocolate. 3 large egg yolks Pinch of salt ⅛ cup or 2 tablespoons of sugar ½ cup or 4 ounces heavy cream ½ cup, plus 2 tablespoons or 5 ounces half and half 2 teaspoons vanilla extract 1½ teaspoons espresso 1 ounce of shaved chocolate for garnish
NOTE: Pot de creme is very often made by baking it in a water bath like creme brulee. This recipe simplifies the cooking procedure and was adapted from America's Test Kitchen.  Serves 2
1 lb. Lion’s Mane mushroom, a single piece, if possible 2 tablespoons butter 3 tablespoons dry white wine Salt and freshly ground pepper to taste 3 tablespoons minced chives
 Makes 12
CUPCAKES ½ cup cocoa powder ½ cup all-purpose flour ½ teaspoon baking powder ¼ teaspoon salt 1 stick butter, softened 1 cup plus 2 tablespoons sugar 2 eggs ½ teaspoon vanilla extract ¼ teaspoon peppermint extract 6 to 8 tablespoons whole milk ½ cup mini-chocolate chips ICING, CHOCOLATE AND MINT GARNISHES 1 stick butter, softened 2 cups confectioners' sugar 1 tablespoon heavy cream ½ teaspoon peppermint extract, to taste green food color Mint or peppermint dark chocolate bar 12 small fresh mint leaves CUPCAKES
ICING, CHOCOLATE & MINT GARNISHES
 Serves: 4
8 chicken thighs, seasoned on both sides with salt and pepper 3 tablespoons good olive oil 5 tablespoons butter, divided ¼ cup flour 3 tablespoons minced ginger 1 whole star anise 8 halved shallots 3 lbs. Cinnamon Cap mushrooms, cleaned and cut (stems separated) 1½ cups dry white wine or chicken broth. ½ cup chopped cilantro Salt and pepper to taste.
 Makes 48 kisses
12 tablespoons sweet butter, cut into 1 inch pieces ¾ cup + 2 tablespoons unsweetened cocoa powder 1½ cups rich brewed coffee ½ cup bourbon 1 cup granulated sugar 1 cup light brown sugar 2¼ cups all-purpose flour 1 ½ teaspoon baking soda ¾ teaspoon salt ¼ teaspoon freshly ground black pepper ⅛ ground cloves 3 large eggs, slightly beaten 2 teaspoons vanilla extract 1 cup semisweet chocolate chips Confectioner’s sugar for finishing Valentine candies for decoration Mini-cupcake tins and liners
 Serves: 10 to 12
1 large Butternut squash, approximately 3 lbs., split lengthwise and scraped clean 1½ teaspoon Kosher salt 1 tablespoon honey 2 medium onions, diced 1 head of garlic, each clove peeled, but whole 1 stick butter (1/2 cup) 2 tablespoons minced rosemary 5 medium carrots, coarsely chopped 1½ to 2 quarts of chicken or vegetable broth ½ teaspoon Hungarian paprika ½ teaspoon pepper ¼ teaspoon nutmeg 3 cups corn kernels ½ cup (4 oz.) sour cream 2 tablespoons minced Italian parsley
 Makes 1 omelet
½ teaspoon unsalted butter 3 large eggs ⅛ teaspoon sea salt Freshly ground black pepper 1 tablespoon shredded basil ¼ cup crumbled feta cheese
 Serves 8 to 10 INGREDIENTS BROTH Leftover beef bones 10 – 12 cups water, previously made beef broth, or store bought beef broth 2 large carrots, cut in quarters 1 large onions, sliced 2 or 3 small potatoes, unpeeled and quartered 3 or 4 sprigs of whole Italian parsley 1 whole bay leaf 8 to 10 peppercorns 2 to 3 thyme sprigs Salt & pepper to taste SOUP 10 – 12 cups broth (see above) 1 cup diced carrots ½ cup diced celery 3 medium leeks, cleaned and thinly sliced ½ lb. shitake mushrooms, chopped ½ lb. cooked beef, chopped 10 oz. Udon or other flat long noodles, cooked, rinsed in cold water. 1 cup snowpeas sliced on the diagonal PREPARATION
BROTH:
SOUP:
 Serves 6 to 8
Requires marinating time 3 hours to overnight 4 to 4½ lb. pork rib roast 2 heaping tablespoons ground cinnamon 2 tablespoons brown sugar 2 teaspoons salt 1 teaspoon freshly ground pepper 2 medium shallots, finely minced 4 small cloves garlic, pressed or minced 1 to 2 tablespoons low-sodium soy sauce
 Serves: 12 to 18
1 butt end, bone in, fully cooked ham, also called “Ready to Eat” 2 cups bourbon 1 cup maple syrup 6 bruised cloves 20 to 30 whole cloves 2 tablespoons grated orange peel 1.Preheat oven to 325º. 2.Place ham on a rack, uncovered, in a shallow pan. Allow approximately 18 to 20 minutes per pound. Ham is ready when the internal temperature reaches 140º on a meat thermometer. 3.While the ham is baking, prepare the glaze. Combine the red wine, bourbon, maple syrup, bruised cloves, and orange peel in a saucepan and simmer slowly for 5 minutes. Set aside. 4.About ½ hour before the ham is done, remove it from the oven. Increase oven heat to 425º. 5.Remove the rind from the all but a collar around the narrowest end and bone. 6.Score the top fat diagonally into diamond shapes. Stud each diamond with a whole clove. 7.Brush the ham generously with the prepared glaze. 8.Lower oven temperature again to 325º and return the ham to the oven for about 30 minutes. 9.Remove the ham from the oven and brush again with the glaze. 10.Place on a platter, carve and serve. Note: The smaller shank end may also be used if you want to feed fewer people.  Makes 30 tartlets
2 packages (15 cups each) frozen phyllo pastry cups 1 -4 oz. log goat cheese, room temperature 1 -5 oz. wedge Brie, room temperature 1 jar Tomato Ginger Jam 1 jar Bacon & Hot Pepper Jelly 1 jar Caramelized Onion Jam
 Serves 6
¼ cup unsalted butter plus 1 tablespoon for casserole dish 2 cups mushrooms, sliced 3 tablespoons all-purpose flour 1 cup hot milk 1 cup turkey stock, broth or chicken broth, hot ¼ cup heavy cream, room temperature 1 tablespoon fresh parsley, shredded 1 teaspoon salt ¼ teaspoon ground nutmeg ¼ teaspoon freshly ground pepper 3 cups cooked turkey 1 ib. spaghetti, cooked slightly less than al dente and drained ¾ cup shredded Parmesan cheese ¼ cup panko crumbs Additional parsley for garnish
 Serves: 6
1 4 to 5 lb. edible squash 3 tablespoons honey, divided 1 tablespoon butter 2 tablespoons olive oil 2 medium leeks, cleaned and thinly sliced 7 oz. roasted or steamed chestnuts, roughly chopped 5 oz. dried apricots, diced ½ cup dry white wine 2 teaspoons shredded fresh sage leaves 2 tablespoons of plain raw pumpkin seeds Salt and freshly ground pepper to taste
Note: This can readily be made in advance and reheated when needed. Just add a bit of broth or white wine to the stuffing to maintain the moistness.  Makes 1+ quart
2 tablespoons good green olive oil 1 tablespoon butter 2 medium onions, sliced 4 medium or 2 lbs turnips, peeled and diced 3 small sprigs fresh rosemary ½ teaspoon salt ¼ teaspoon white pepper 4 cups chicken or vegetable broth Heat the oil and butter in in a large sauce pot. When the butter has melted and melded with the oil, add the onions. Cook over medium heat until the edges begin to brown, about 5 minutes. Add the turnips, rosemary, salt and pepper. Stir to combine. Cover and cook for approximately 10 minutes, stirring once or twice. Add the broth. Increase the heat to high until the mixture comes to a boil then reduce to a simmer. Cover and cook for 10 to 12 additional minutes. Puree the mixture with an immersion blender or transfer it to a regular blender for the purpose. Ladle into bowls and garnish with a fresh sprig of rosemary and serve immediately. VARIATIONS: Garnish alternatively with chives, bacon bits, pea shoots, grated carrots or radishes, or slivered sundried tomatoes. Slice and sauté a ½ lb. of shitake mushrooms in olive oil. Add to the turnip soup after it has been puréed. Mix well and let it sit for at least an hour and best overnight.  Serves: 4 for lunch
1 recipe of your favorite pre-baked piecrust 2 tablespoons good green olive oil 3 medium leeks, white parts cleaned and sliced 1 lb. Shitake mushrooms, cleaned, trimmed and sliced 1 teaspoon fresh thyme leaves 16 ounces cream cheese, room temperature 8 ounces soft goat cheese, room temperature, divided 6 & 2 4 eggs, room temperature and slightly beaten 2 tablespoons heavy cream Salt and fresh pepper to taste 3 thick slices of bacon, cooked crisp but still pliable and then diced
Makes about 72
Vegetable oil cooking spray 4 sticks of unsalted butter, chopped into pieces 8 ounces unsweetened dark chocolate, chopped into pieces 1¾ cups all-purpose flour ½ cup unsweetened Dutch-process cocoa powder ½ teaspoon salt 3¾ cups granulated sugar 8 large eggs 1 cup crushed walnut pieces Confection’s sugar Special Equipment: mini-muffin tins and mini wax paper liners
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