 Serves: 8
2 cups milk ¾ cup heavy cream 1 vanilla bean, split and seeds scraped out ¼ cup honey, plus more for drizzling Finely grated zest of 1 lemon 2 large eggs 2 large egg yolks ½ cup sugar 2 tablespoons cornstarch 8 ounce fresh goat cheese, softened (about 1 cup) 2 cups fresh raspberries, washed and dried 2 tablespoons unsalted butter 2 teaspoons freshly squeezed lemon juice ¼ teaspoon salt Garnish: fresh mint leaves
VARIATION: Pour the finished custard into 8-¾ cup ramekins for individual servings and decorate as above.
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 Makes 2 quarts
5 to 7 medium to large beets 2 cups apple cider vinegar, plus as needed ½ cup sugar ½ teaspoon salt 1½ tablespoon whole allspice 1 ½ teaspoon whole cloves Equipment – thin rubber or surgical gloves
 This is a great variation on a standard biscuit- a bit sweeter but with the subtle zing of lime to complement summer's berries and fruits.
Makes 8 large shortcake biscuits ½ cup sugar Grated zest from 1 lime 2¼ cups all purpose flour ½ teaspoon salt 2½ teaspoon baking powder ⅛ teaspoon baking soda ½ cup (1 stick) butter, cut into cubes and refrigerated until very cold ¾ cup buttermilk 1 whole egg 1 egg yolk 1 egg beaten with a little milk for glazing
For Blackberry Shortcake: 1 quart of blackberries, washed and dried ½ cup sugar 16 oz. heavy cream, whipped 9 Lime Shortcake Biscuits
Note: These biscuits slathered with butter, jam or citrus curd make a scrumptious breakfast.  Serves 4
16 to 24 oz. raw chicken, shrimp or pork, chopped 3 medium zucchini and or yellow squash, spiralized 2 tablespoons olive oil 1 large clove of garlic, pressed 1 small red bell pepper, julienned 1 cup dry white wine, divided 2 tablespoons brown sugar 3 tablespoons Asian Chili sauce 2 tablespoons low sodium soy sauce ½ cup shredded cilantro, divided 3 scallions, sliced on the diagonal ½ cup bean sprouts ½ cup pea shoots ¼ cup crushed peanuts 4 wedges of fresh lime
 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
 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
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