Recipes

Serves 8

INGREDIENTS

2 cups blackberries
½ cup turbinado sugar
¼ cup fresh basil, chopped
2 cups 2% milk
1 tablespoon sugar in the raw
1 teaspoon sea salt
3 tablespoons unsalted butter, melted
½ cup buckwheat flour
¾ cup all purpose flour
1 tablespoon golden flaxseeds
3 eggs
Basil Sweet Cream (recipe follows)

DIRECTIONS

In a medium bowl mix the sugar, basil and blackberries and let stand. Whisk together all ingredients until a smooth batter is formed. Batter will be much thinner than pancake batter. Place in refrigerator for about 30 minutes or until coled before making crepes. Lightly grease a non-stick griddle pan and place over high heat. Making sure pan is very hot, pour batter to form a 7 inch circle. When crepe is cooked on one side, about 15 to 30 seconds, flip and cook on opposite side. Repeat until all batter is used. Place a few spoonfuls of the blackberry mixture on the center of a crepe and fold over into a square or just a roll up. Drizzle some basil sweet cream over the top of the creme.

Basil Sweet Cream

Makes 1 cup

INGREDIENTS

½ cup creme fraiche
½ cup 2% milk
1 tablespoon blackberry juice from the sugared blackberries
2 tablespoons fresh basil, chopped fine

DIRECTIONS

Whisk together all ingredients until a smooth cream is formed. Can be made thicker or thinner by adding less or more milk.

Makes 1 cocktail

INGREDIENTS

1½ ounce tequila blanca
1½ ounce Grand Marnier
1 ounce cactus fruit syrup (recipe follows)
1 ounce agave syrup
1 ounce lime syrup (recipe follows)

DIRECTIONS

Add all ingredients into a strainer filled with ice, shake vigorously. Strain through fine mesh strainer. Serve over ice garnish with a lime wedge and cilantro leaves.

Cactus Fruit Syrup

Makes approximately 2 cups

INGREDIENTS

1-2 cactus fruit, peeled and chopped
1 cup water
1 cup sugar

DIRECTIONS

In a small saucepan over medium heat, add cactus fruit, water and sugar. Bring to a boil and then reduce heat. Let simmer gently for about 5 minutes. Cool, blend and strain.

Cilantro Lime Syrup

INGREDIENTS

1 cup lime juice
¼ cup fresh cilantro
1 cup sugar-in-the-raw
2 tablespoons lime zest

DIRECTIONS

In a medium saucepan over medium low-heat, add lime juice, sugar in the raw and lime zest. Warm through until sugar is dissolved. Take syrup off heat and let cool until ready to use.

Serves 8

INGREDIENTS

1 tablespoon unsalted butter, softened
¼ cup sugar in the raw
½ teaspoon cinnamon
¼ teaspoon nutmeg, freshly grated
1 sheet frozen puff pastry, thawed
2 Bosc pears, peeled, cored, quartered and sliced thin
¼ cup sugar
2 tablespoon unsalted butter, cut in cubes
Juice and zest of 1 lemon

DIRECTIONS

Preheat oven to 375°F and lightly butter a baking sheet. Set aside.

Sprinkle a work surface with sugar-in-the-raw and spices and roll out puff pastry about ¹⁄₈ inch thick, turning once to coat both sides. Place puff pastry on baking sheet and using the tip of a pairing knife create a ½ inch border around the entire sheet. Prick pastry all over with a fork (to prevent pastry from puffing up) and place baking sheet in freezer until pastry is chilled well, about 15 minutes. Once chilled, arrange pear slices on puff pastry (in whatever design you like), sprinkle with sugar and place cubed butter on top. Finish by adding juice and zest of 1 lemon. Bake in oven for 20 minutes or until golden brown. Serve warm.

Makes 2 cups

INGREDIENTS

1 large red onion, cut in half and sliced thin
1 jalapeño, sliced in half, deseeded and sliced thin
½ cup lime juice
Zest of one lime
¼ cup citrus champagne vinegar or white vinegar
½ cup water
½ cup sugar in the raw
3 teaspoons salt
1 teaspoon black peppercorns
1 teaspoon coriander seeds

DIRECTIONS

In a medium sauce pan filled with boiling water, blanch the red onions and jalapeño for 1 minute and set aside. In a medium bowl, whisk together, lime juice, water, vinegar, sugar, salt, peppercorns and coriander. Once the sugar has dissolved add the onions and jalapeño, transfer to a glass jar and let stand for at least 6 hours. Store the pickled red onions for up to 3 weeks in the refrigerator.

Makes 1 cocktail

INGREDIENTS

1½ ounce tequila blanca
1½ ounce Grand Marnier
1 ounce cactus fruit syrup (recipe follows)
1 ounce agave syrup
1 ounce lime syrup (recipe follows)

DIRECTIONS

Add all ingredients into a strainer filled with ice, shake vigorously. Strain through fine mesh strainer.
Serve over ice garnish with a lime wedge.

Cactus Fruit Syrup

Makes approximately 2 cups

INGREDIENTS

1-2 cactus fruit, peeled and chopped
1 cup water
1 cup sugar

DIRECTIONS

In a small saucepan over medium heat add cactus fruit, water and sugar. Bring to a boil and then reduce heat and let simmer gently for about 5 minutes. Cool, blend and strain.

Lime Syrup

INGREDIENTS

1 cup lime juice
1 cup sugar-in-the-raw
2 tablespoons lime zest

DIRECTIONS

In a medium saucepan, over medium-low heat, add lime juice, sugar-in-the-raw and lime zest and warm through until sugar is dissolved. Take syrup off heat and let cool until ready to use.

Serves 8

INGREDIENTS

For the pork loin

1 tablespoon fresh rosemary leaves
1 tablespoon fresh thyme leaves
2 fresh bay leaves, veins stems removed
2 teaspoon juniper berries
2 tablespoons orange zest
1 tablespoon coarse salt
1 tablespoon black pepper
1 3-pound pork loin
2 tablespoons butter
1 tablespoon hazelnut oil or olive oil
½ cup chicken broth

For the cherry onion sauce

1 tablespoon butter
1 medium red onion, sliced
1 tablespoon sugar in the raw or light brown sugar
2 tablespoons fresh sage, chopped fine
½ cup dried cherries
2 tablespoon high quality balsamic vinegar
2 cups full-bodied, spicy red wine, Cabarnet Franc or Syrah
¼ cup chicken broth (optional)
Salt/pepper

DIRECTIONS

For the pork loin

Preheat oven to 375°F.

In a spice grinder, combine rosemary, thyme, bay leaves, juniper berries, orange zest, salt, and pepper. Grind to a medium grind, a little thicker than fine black pepper but not as coarse as cracked. Rub all over pork loin. In a large cast iron heavy bottom skillet over high heat, add butter and oil. Sear pork loin on all sides. Remove from pan, and place in a roasting pan, pouring ½ cup chicken broth on the bottom of the pan. Roast for about 30 minutes or until the center registers about 145-150°F.

In the meantime, place the cast iron pan that you used for the pork on medium high heat, add butter. Cook onions, making sure to stir constantly, until caramelized or about 15 minutes. Add the sugar, sage, dried cherries, vinegar, and wine, stirring and scraping all the bits sticking to the bottom of the pan. Add the broth, and season with salt and pepper. Let boil until mixture reduce by about half, about 5 to 6 minutes. Take off heat.

Serve pork loin with the cherry onion sage sauce on top.

Makes 1 cocktail

INGREDIENTS

1 cup pomegranate juice
1 tablespoon fresh ginger, peeled and chopped fine
4 tablespoons light brown sugar or sugar in the raw
Prosecco, Cava or Champagne

DIRECTIONS

In a small saucepan, combine pomegranate juice, ginger, and sugar. Bring to a boil, making sure that all sugar is dissolved. Reduce heat, and simmer for about 10 minutes or until liquid has reduced and syrupy. Remove from heat, and allow to cool. Strain through fine mesh strainer. Pour about 1 ounce of the pomegranate mixture in champagne glasses, and top with 2 ounces of Prosecco, Cava or Champagne.

Makes 1 cocktail

INGREDIENTS

For cocktail

2 sage leaves
1 ounce rye or bourbon
½ ounce sweet vermouth
Dash of angostura bitters
1 pomegranate bourbon dried cherries, for garnish

For the pomegranate bourbon dried cherries

1 cup pomegranate juice
½ cup sugar-in-the-raw
½ cup rye or bourbon
1 cup dried cherries

DIRECTIONS

Rub and crinkle one sage leaf (to release the oils) and rub it around the inside of the martini glass, making sure to get the edges of the glass well. In a large glass filled with ice, add the rye/bourbon, vermouth and bitters, stir well. Strain into a martini glass. Garnish with one pomegranate bourbon cherry and a sage leaf.

For the pomegranate bourbon dried cherries

In a small saucepan over medium high heat add pomegranate and sugar-in-the-raw. Bring to a boil, making sure to stir until sugar is dissolved, reduce heat and allow to simmer for about 5 minutes until mixture becomes thick. Take off heat, pour in ½ cup rye or bourbon (the same brand you are using to make the cocktails), stir and add dried cherries. Place in a jar and let sit for at least 2 days in a dark cool place.

Serves 8

INGREDIENTS

For the crepes

2 cups 2% milk
1 tablespoon sugar in the raw
1 teaspoon sea salt
3 tablespoons unsalted butter, melted
½ cup buckwheat flour
¾ cup all purpose flour
1 tablespoon golden flaxseeds
3 eggs

DIRECTIONS

Whisk together all ingredients until a smooth batter is formed. Batter will be much thinner than pancake batter. Place in refrigerator for about 30 minutes or until cold before making crepes. Lightly grease a non-stick griddle pan and place over high heat. Making sure pan is very hot, pour batter to form a 7 inch circle. When crepe is cooked on one side, about 15 to 30 seconds, flip and cook on opposite side. Repeat until all batter is used.

For the caramelized apples

INGREDIENTS

3 tablespoons butter
4 apples, peeled, cored and cut into wedges
2 tablespoons sugar in the raw
½ teaspoon cinnamon
1 teaspoon fresh rosemary, chopped super fine
½ teaspoon freshly grated nutmeg
¼ apple cider

DIRECTIONS

In a medium sauté pan, over medium heat, add butter and melt. Add apples and cook for a few minutes. Add sugar, cinnamon, rosemary and nutmeg. Continue to cook apples, until slightly golden and caramelized, about 8 minutes. Add apple cider and turn up heat a bit until mixture thickens. Remove from heat.

For the light rosemary cream

INGREDIENTS

½ cup crème fraiche
½ cup 2% milk
1 tablespoon syrup from caramelized apples
1 tablespoon fresh rosemary, chopped fine

DIRECTIONS

Whisk together all ingredients until a smooth cream is formed. Can be made thicker or thinner by adding less or more milk.

To assemble crepes

Place a little bit of the apple mixture in a crepe and fold over. Spoon some light rosemary cream over the top.

INGREDIENTS

1 pound pears, semi ripe, peeled, cored and chopped and put in lemon water (to keep from browning)
2 cups sugar in the raw
1 tablespoon lemon juice
2 tablespoons fresh ginger, chopped fine
1 teaspoon ground cardamom
1 cardamom pod, split and seeds removed
1 egg white, for brushing tops of pop tarts
2 tablespoons soy or rice milk (vegan option), for brushing tops of pop tarts

DIRECTIONS

In a saucepan over medium heat add ingredients and cook until sugar is dissolved and mixture starts to thicken and reduce. Take off heat and let cool before using to fill pop tart.

Preheat oven to 350°F.

Lay one rolled piece of pie dough on a parchment lined baking sheet and place filling in the center. Cover with another piece of dough and crimp edges closed. Brush top with egg white or soy or rice milk (vegan option) and sprinkle with topping of choice. Bake in preheated oven for 20 minutes or until golden brown. Serve warm.

Suggested Crust: Whole wheat, plain, cornmeal
Suggested Topping: Poppy seeds, sesame seeds, flag seeds

Makes 20 medium latkes

These are Moroccan inspired latkes with a tangy mint sauce adds interest and an exotic twist.

INGREDIENTS

For Latkes

1 small head of cauliflower, washed and grated
1 medium yellow onion, grated
2 tablespoons fresh parsley, chopped
1 teaspoon fresh ginger, peeled and chopped
1 tablespoon honey
Zest and juice of 1 lemon
3 eggs, beaten
1 cup all-purpose flour
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon cinnamon
2 teaspoons salt
1 teaspoon black pepper
Vegetable oil

For Preserved Lemons and Mint Marmalade

1 cup preserved lemons, chopped fine (2 whole lemons chopped with peels and all is okay is well)
1 cup sugar in the raw
1 cup water
½ cup fresh mint, chopped

PREPARATION

In a large mixing bowl, combine grated cauliflower, onion, parsley, ginger, honey, zest and juice of lemon, eggs, flour, cumin, paprika, cayenne pepper, cinnamon, salt, and pepper, mix well. Heat a large heavy bottom skillet over high heat, making sure there is enough oil to cover the bottom generously. Form 2-inch pancakes, drop into pan, and brown on both sides until deep golden brown, about 2 to 3 minutes on each side. Take off heat, and place on paper towels so excess oil can be drained.

Meanwhile, in a medium saucepan, combine lemons, sugar, and water. Bring to a boil, reduce heat, and let simmer for approximately 10 minutes uncovered. Take off heat when it reaches desired consistency, and add mint. Serve warm over latkes.

Serves 8

INGREDIENTS

2 tablespoons olive oil
1 tablespoon unsalted butter
2 medium red onions, sliced thin in rounds
1 sheet puff pastry, pre made
1 tablespoon sugar in the raw
8 to 10 slices Iberico ham
1 tablespoon fresh thyme leaves
1 egg, beaten with 1 teaspoon water and pinch of salt
Salt and pepper

PREPARATION

Preheat oven to 350°F.
In a medium saucepan, heat olive oil and butter, sauté onions for about 5 minutes until translucent, add sugar and allow caramelizing slightly, Remove from heat, set aside. Unfold the puff pastry and lay flat on a greased cookie sheet. Cut along the edge of the pastry a thin line going about half way into the dough (like a border) arrange the slices of Iberico ham across the puff pastry and then lay the red onions over the top of the ham. Sprinkle with the fresh thyme leaves. Brush the border of the puff pastry with the egg mixture. Sprinkle the entire tart with salt and pepper. Bake in a preheated oven for about 20 to 30 minutes or until golden brown. Let cool and serve warm.