Ingredients

3 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/2 cup plus 2 tablespoons unsalted butter, chilled and cut into small chunks, plus softened butter for spreading
3/4 cup milk, plus more for moistening
Pure maple syrup, for spreading
6 ounces thinly sliced dry-cured country ham or prosciutto

Directions

1. Preheat the oven to 475°.
2. In a large bowl, sift the flour, baking powder and salt. Using a pastry cutter, cut the chilled butter into the dry ingredients until the mixture resembles coarse meal.
3. Add 3/4 cup milk and combine using a fork. Add more milk as necessary to form a firm, not sticky, dough.
4. On a lightly floured work surface, roll out the dough 1/2 inch thick.
5. Using a small cookie cutter or juice glass, cut out biscuits; discard the scraps
6. Place the biscuits an inch apart on ungreased baking sheets and bake until golden, about 10 minutes. Transfer to a rack to cool.
7. Split the biscuits and layer with softened butter, syrup and the ham.

Makes 12.

Ingredients

10 ounces extra-sharp Cheddar, coarsely grated (4 cups)
1/8 teaspoon cayenne
3/4 cup mayonnaise
1/4 cup finely diced bottled roasted red pepper (rinse and pat dry first)
1 baguette

Directions

1. Preheat broiler.
2. Stir together all ingredients, except baguette, plus 1/8 teaspoon pepper and salt to taste.
3. Slice baguette crosswise 1/3 inch thick and spread bread thickly with cheese mixture.
4. Broil 5 to 6 inches from heat until cheese is bubbling and browned, about 2 minutes.

Makes about 36 hors d'oeuvres.

Make ahead: cheese spread can be made 3 days ahead and chilled, covered.

Ingredients

1 pound medium asparagus
1/3 cup plus 1 tablespoon extra-virgin olive oil
1/2 teaspoon finely grated lemon zest
Kosher salt and freshly ground pepper
1 1/2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
10 ounces mixed spring lettuces
One 1 1/2-ounce piece of Parmigiano-Reggiano cheese, shaved into curls with a vegetable peeler

Directions

1. Preheat the oven to 450°.
2. On a rimmed baking sheet, toss the asparagus with 1 tablespoon of the oil and the lemon zest and season with salt and pepper. Roast the asparagus for about 8 minutes, until just tender and the tips begin to turn brown.
3. In a small bowl, whisk the lemon juice with the mustard and the remaining 1/3 cup of olive oil. Season with salt and pepper.
4. In a large bowl, toss the lettuces with all but 2 tablespoons of the dressing. Arrange the salad on plates and top with the roasted asparagus and cheese curls. Drizzle the remaining dressing over the asparagus and serve.

Serves 6.

Ingredients

For the shrimp:
2 tablespoons Louisiana-style Cajun seasoning, preferably Tone's
1 tablespoon paprika
1 tablespoon dried Italian seasoning
Freshly ground black pepper
1 1/2 pounds large shrimp, peeled and deveined, preferably wild Georgia shrimp
3 tablespoons unsalted butter
1 tablespoon miced garlic
For the grits:
Two 0.4-ounce chicken bouillon cubes, preferably Knorr
2 tablespoons unsalted butter
1 cup quick-cooking white grits
1 tablespoon tomato paste
3/4 cup heavy whipping cream
3 1/2 ounces extra-sharp cheddar cheese
For the sauce:
3 tablespoons all-purpose flour
1 cup homemade or store-bought low-sodium chicken stock
1/2 cup heavy cream
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce, preferably Texas Pete
1 slice center-cut sugar-cured country ham, 1/4-inch thick, trimmed

Directions

1. Prepare shrimp: in a small bowl, combine Cajun seasoning, paprika, Italian seasoning, and a pinch of pepper. Add shrimp, and toss until well combined; set aside.
2. Prepare grits: fill a medium saucepan with 2 cups water. Add bouillon cubes and butter; bring to a boil.
3. While whisking, gradually add grits. Cook, whisking often, about 5 minutes. Stir in tomato paste, cream, and cheese. Continue cooking, whisking, until creamy, 2 to 3 minutes. Set aside.
4. Cook shrimp: melt butter in a large skillet. Add garlic and cook, stirring 30 seconds. Add shrimp and cook until opaque, 1 1/2 minutes per side. Transfer shrimp to a medium bowl; set aside.
5. Prepare sauce: stir flour into remaining butter in skillet that shrimp was cooked in.
6. Cook, stirring occasionally, until thickened and medium-tan in color, 5 to 10 minutes. Whisk in chicken stock and cream; let cook, whisking constantly, 2 minutes. Whisk in Worcestershire sauce and hot sauce; set aside.
7. Heat a medium skillet over medium heat. Add ham and cook, turning once, until browned. Transfer ham to a cutting board and cut into 1/2-by-1/4-inch pieces.
8. To serve, divide grits evenly among 6 plates. Top with shrimp, and drizzle with sauce. Serve garnished with ham.

Serves 6.