Strawberry Sundae

Strawberry gelée

• 1 tsp. powdered gelatin
• 3 tsp. cold water
• 1 10-oz. jar of strawberry jelly

In a small bowl, sprinkle the powdered gelatin over the cold water and soak for at least 15 minutes. Melt the jelly in a small saucepan over medium heat until very hot. Remove from the heat and stir in the soaked gelatin until it is dissolved. Divide the hot jelly into four sundae glasses and place in the refrigerator for 20 minutes.

Whipped cream
• ¾ cup heavy cream
• Seeds scraped from ½ a vanilla bean
• 2 T sugar

Whip the cream, vanilla-bean seeds, and sugar into stiff peaks using a standing mixer fitted with a whisk attachment or a medium bowl and a whisk. Transfer the cream to a piping bag fitted with a star tip. Refrigerate until ready to use.

Sacristan Cookies

• ¼ cup pistachios
• 2 T sugar
• 1 sheet puff pastry, frozen
• 1 egg yolk
• 1 T milk

Preheat oven to 350°F and position rack in the center. In a small food processor, grind together the pistachios and 1½ T of sugar; transfer to a plate. Cut a 2" x 6" rectangle from a sheet of puff pastry and place in the freezer until ready to use.

Whip together the yolk, milk, and remaining sugar, and brush the mixture on both sides of the pastry rectangle. Cut the pastry into four ½" x 6" strips. Hold the strips on both ends and carefully twist two or three times (make sure pastry is thawed enough to be malleable). Place the twists about 1½" apart on a baking sheet lined with parchment paper. Bake for 10 minutes or until golden brown.

When the cookies are done, carefully roll them in the pistachio-sugar mixture to coat; set aside until ready to serve.

Sundae filling
• 1 pint hulled strawberries, ½ sliced and ½ diced
• ½ pint vanilla ice cream
• ¼ cup chopped pistachios, for garnish

Assembly

Remove the goblets from the refrigerator. Above the layer of gelée, arrange sliced strawberries against the inside of each glass. Spoon the diced strawberries over the gelée, and then add a scoop of ice cream on top.

Pipe whipped cream over the ice cream. Sprinkle with chopped pistachios, and serve immediately with the cookies. Serves 4.

Cranberry-and-Golden-Raisin Sauce

Ingredients
¹⁄_³ cup golden raisins
¼ cup Grand Marnier
½ cup dark-brown sugar
¹⁄_³ cup maple syrup
1 cup orange juice
1 lb. fresh cranberries, rinsed
1 T freshly grated ginger
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. five-spice powder

Directions
In a heatproof container, microwave the raisins with the Grand Marnier for 20 seconds. Cover and rest at room temperature overnight. In a large saucepan over medium heat, combine the brown sugar and maple syrup, stirring until sugar is dissolved. Carefully add the orange juice and bring to a simmer. Add the cranberries, ginger, and spices and simmer over low heat for 30 minutes. Check consistency (the sauce should be thick, but not so a spoon will stand upright in it), adding water to thin if necessary. Add the raisins and serve. Serves 6.

Sweet Potato Puree

Ingredients
2 lb. sweet potatoes, peeled and cut into
½-inch cubes
Peel and juice of 1 orange, reserved separately
1 cinnamon stick
1 bay leaf
1 small onion, peeled and studded with 2 cloves
1 Golden Delicious apple, peeled, cored, and chopped into ¼-inch cubes
½ of a banana, peeled and cut into ½-inch wheels
1 T unsalted butter
¾ cup heavy cream
½ tsp. freshly grated nutmeg
Salt and freshly ground black pepper

Directions
Place the sweet potatoes in a large pot. Add enough water to cover by 1 inch, a pinch of salt, half of the orange peel, cinnamon stick, bay leaf, and onion. Bring to a boil and simmer 20-25 minutes until potatoes are fork-tender.
While the sweet potatoes are cooking, prepare the fruit. Melt the butter in a heavy-bottom pan over medium heat. Add the apple, banana, and remaining orange peel and sweat until lightly caramelized, tossing often, about 7 to 10 minutes. Transfer the fruit to a plate with a slotted spoon. Cook orange juice until reduced to about 1 tablespoon. Add ¾ of the heavy cream and boil for 3 to 4 minutes. Return the cooked fruit to the pan, mix well, and simmer for 3 to 4 minutes. Remove from heat and discard orange peel. Keep warm.

When the sweet potatoes are done, drain them and discard the orange peel, cinnamon stick, bay leaf, and onion. Transfer the sweet potatoes to a food processor. Add the fruit, nutmeg, salt, and pepper, then puree. Mix in the remaining cream if the puree is too thick, and taste for seasoning. Serves 6.

Green Bean Bundles

Ingredients
6-8 dried prunes
3 cups hot tea
1½ lb. fresh green beans, washed and trimmed
¹⁄_³ cup blanched and peeled almonds
½ tsp. cayenne pepper
6-8 slices bacon
1T olive oil

Directions
Soak prunes in the hot tea, covered, for at least one hour, and then drain. Bring a large pot of salted water to a boil and place a bowl of ice water on the side. Boil the beans until tender, 10 to 12 minutes, then chill in the ice water. Strain and separate into bundles of approximately 8 beans. In a food processor, combine the almonds with the pepper until crumbly. Divide and press the almond mixture onto one side of each slice of bacon. Place a prune in the center of each green-bean bundle and secure it by wrapping the bacon around it (with the almonds facing inwards). Heat the oil in a sauté pan over medium heat. Cook the bundles on all sides to crisp the bacon. Serves 6-8.

Swiss-Chard Gratin

Ingredients
6 lb. Swiss chard, washed, leaves and stems separated
2 T butter
2 cloves garlic, peeled and chopped
2 T flour
1 cup milk
¼ tsp. nutmeg
½ cup shredded Gruyère cheese
¹⁄_³ cup grated Parmesan cheese
Salt and pepper to taste

Directions
Preheat oven to 350F. Bring a large pot of salted water to a boil and place a bowl of ice water on the side. Boil the chard leaves until tender, remove, and chill in the ice water. Strain well; chop leaves roughly and set aside. Cut the stems into thin slices. In a small saucepan over medium-low heat, add 1 tablespoon butter, 1 clove garlic, and stems, cooking until tender; remove and set aside. Add the flour and the remaining butter to the pan and reduce heat to low. Stir for 3 minutes, being careful not to brown the butter. Using a whisk, gradually stir in the milk and nutmeg. Cook, whisking, for 3 minutes. With a wooden spoon, add the chopped leaves, reserved garlic, and stems; season to taste. Transfer to a small casserole or individual-size casserole dishes. Sprinkle evenly with the cheeses and bake 6-8 minutes or until golden brown. Serves 6.

Rose Royale

1 oz. Hendrick's gin
¹/² oz. rose syrup
¹/² oz. fresh lemon juice
2 oz. Champagne
1 red rose petal

Shake together the gin, rose syrup, and lemon juice. Strain into a Champagne glass and top with Champagne. Garnish with a rose petal. Serves 1.

Cran-Apple Crush

1 tsp. light-brown sugar
¹/² oz. simple syrup (equal parts sugar and water, heated until sugar is dissolved, then chilled)
¹/² oz. lime juice
9 fresh cranberries
2 oz. infused Absolut vodka (see following recipe)
2 thin slices of green apple

Muddle brown sugar, syrup, lime juice, and 6 cranberries, and place in a shaker. Add the infused vodka. Shake with ice and strain the liquid into a double old-fashioned glass filled with ice. Garnish with apple slices and 3 cranberries. Serves 1.

Infused vodka

1 liter of Absolut vodka
3 whole cloves
5 star anises
¹/² cinnamon stick
10 green cardamoms

Cook the vodka and all of the spices in a double boiler for 10 minutes over medium-high heat. Cover with plastic film and let cool to room temperature. Store in the refrigerator.

White Cosmopolitan

2 oz. Absolut vodka
1 oz. St. Germain liqueur
¹/² oz. lime juice
1 oz. white cranberry juice

Shake the ingredients together with ice and strain into a chilled martini glass. Serves 1.

Honey Orange Pecan Cake

Ingredients:

•	Crisco® Flour No-Stick Spray
•	1 cup butter
•	3 cups granulated sugar
•	6 large eggs, room temperature
•	2 tablespoons orange juice
•	1 teaspoon almond extract
•	2 3/4 cups All Purpose Flour
•	1/4 teaspoon baking soda
•	1 cup sour cream
•	1 tablespoon grated fresh orange peel
•	1 cup chopped pecans, toasted (divided)*
•
GLAZE
•	1/4 cup butter
•	1/4 cup firmly packed brown sugar
•	1/4 cup honey
•	1 teaspoon grated fresh orange peel

Instructions:

1.	HEAT oven to 325°F. Generously coat 10-inch tube or 10-cup fluted tube pan with flour no-stick cooking spray.
2.	BEAT butter in large bowl with electric mixer about 30 seconds or until creamy. Gradually add granulated sugar; beat 5 to 7 minutes until light and fluffy. Add eggs one at a time, beating well after each addition. Add orange juice and almond extract.
3.	COMBINE flour and baking soda in small bowl; add alternately with sour cream to butter mixture. Beat on low speed after each addition, just until combined (do not overmix). Fold in orange peel.
4.	SPOON about 1/2 of batter into prepared pan. Sprinkle with 1/2 cup pecans. Spoon remaining batter over pecans. Sprinkle with remaining pecans.
5.	BAKE 1 1/2 hours or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan. Cool on wire rack.
	ORANGE AND HONEY GLAZE
1.	MICROWAVE butter in 1-cup glass measure on HIGH (100% power) 1 minute or until melted. Stir in brown sugar, honey and orange peel. Microwave on HIGH 1 minute. Drizzle over cake.
TIP	*To toast pecans: Place pecans in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.

Gourmet Double Chocolate Chunk Cookies

Ingredients:

•	2 cups (12 oz. pkg.) semi-sweet chocolate chips
•	1/2 cup butter
•	3/4 cup All Purpose Flour
•	1 teaspoon salt
•	1/2 teaspoon baking powder
•	1 cup sugar
•	3 large eggs, lightly beaten
•	1 teaspoon vanilla extract
•	2 to 6 oz. white or dark chocolate bars or combination of both, cut into chunks
•	7 ounces macadamia nuts, or other nuts as desired

Instructions:

1.	HEAT oven to 350°F. Line baking sheet with aluminum foil shiny side up.
2.	MELT semi-sweet chocolate and butter; allow to cool slightly. Combine flour, salt and baking powder in small bowl; set aside.
3.	BEAT sugar, eggs, and vanilla using electric mixer on high speed 2 minutes or until light and fluffy. Add chocolate mixture; mix just until blended.
4.	ADD flour mixture; mix just until blended. Stir in white chocolate chunks and nuts. Drop by rounded tablespoonfuls onto prepared baking sheet.
5.	BAKE 12 minutes (do not overbake). Cool on wire rack completely before removing from foil. If cookies stick slightly, use spatula to remove.