Ingredients

2 tablespoons olive oil
4 cloves sliced garlic
1 medium red onion, small dice
Salt to taste
1 tablespoon picked oregano
1 28-ounce can San Marzano tomatoes
1 bottle light beer (recommended: Pilsner Urquell)
¾ cup heavy cream
2 tablespoons sriracha sauce
½ cup buttermilk blue cheese

Directions

1. Heat the olive oil in a four-quart pot over medium heat.
2. When the oil is hot, add the onions and a three-fingered pinch of salt and sweat for two minutes. Add the garlic and continue to sweat for two more minutes.
3. Add the tomatoes and beer and bring to simmer.
4. Add the cream, sriracha sauce, and oregano and simmer for 45 minutes.
5. Pour the soup into a blender and add the blue cheese and blend until smooth, or add the blue cheese and with a hand blender, blend until smooth. Strain through a fine mesh strainer or chinois into a clean pot. Taste adjust the seasoning if necessary and reheat to serve.

Serves 4-6.

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Ingredients

2 bottles Champagne (or ginger ale), chilled
4 cups pear nectar
1 lime, cut into 8 wedges

Directions

For each serving, pour 3/4 cup of Champagne (or ginger ale) into a flute or wineglass and top with 1/2 cup of pear nectar. Squeeze and drop in 1 wedge of lime.

Serves 8.

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Ingredients

1/2 cup sliced blanched almonds
3 ounces almond paste (1/4 cup)
1 cup sugar
Salt
2 large eggs
1 large egg yolk
1 1/2 cups heavy cream
1/2 teaspoon pure vanilla extract
1/2 vanilla bean, split
3 Golden Delicious apples —peeled and cut into 1/2-inch cubes
1/2 cup apple cider

Directions

1. Preheat the oven to 325°. Spray a 9-by-5-inch loaf pan with vegetable oil spray and line it with plastic wrap, allowing at least 3 inches of overhang all around.
2. Spread the almonds in a pie plate and toast for about 7 minutes, until lightly golden.
3. Transfer the almonds to a food processor and let cool. Add the almond paste, 2 tablespoons of the sugar and 1/4 teaspoon of salt and process until the nuts are finely chopped.
4. In a small saucepan, combine 1/4 cup plus 2 tablespoons of the sugar with 1/4 cup of water and bring to a boil. Boil over moderate heat until the syrup is slightly thickened but not colored, 4 to 5 minutes.
5. In a large bowl, using an electric mixer, beat the whole eggs with the egg yolk at medium-high speed until frothy. Slowly and carefully pour in the hot sugar and beat at high speed until fluffy and cool, about 7 minutes.
6. In another large bowl, beat the cream with the vanilla extract until firm. Fold the beaten egg mixture into the cream until no streaks remain.
7. Fold in the almond mixture and scrape into the loaf pan. Cover with plastic wrap and freeze until solid, at least 6 hours or overnight.
8. In a large skillet, combine the remaining 1/2 cup of sugar with 2 tablespoons of water and the vanilla bean and bring to a boil. Boil over moderate heat, swirling the pan, until a deep, amber caramel forms, about 5 minutes. Add the apples and cook, stirring occasionally, until any liquid evaporates and the apples are tender, about 4 minutes. Add the cider and boil until a thick syrup forms, about 3 minutes longer; discard the vanilla bean.
9. Unmold and unwrap the semifreddo and cut into 8 slices. Spoon the caramelized apples on top and serve right away.

Serves 8.

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Ingredients

2 cups sweet white wine, such as Sauternes
3/4 cup sugar
2 two-inch strips fresh lemon peel
8 whole black peppercorns
1 two-inch-long cinnamon stick
2 bay leaves
2 fresh thyme
2 thin slices fresh ginger
2 whole star anise
3 green cardamom pods
8 large, whole green or purple figs
1/2 cup mascarpone cheese
4 1/2 teaspoons confectioners' sugar, sifted
1/2 vanilla bean

Directions

1. Combine wine, sugar, lemon peel, peppercorns, cinnamon stick, bay leaves, thyme, ginger, star anise, and cardamom in a small, deep saucepan. Place pan over medium-high heat, and bring to a boil. Reduce heat to low, and simmer 10 minutes. Cover, and simmer 20 minutes more.
2. Add whole figs to the syrup; return to a simmer, cover, and poach gently until the figs are soft but not mushy, 10 to 15 minutes. Transfer figs and syrup to a bowl, and let stand to cool, until no more steam rises. When cool, cover the bowl with plastic wrap, and refrigerate overnight.
3. Combine mascarpone and confectioners’ sugar in a medium mixing bowl. Slit vanilla bean lengthwise, and, using a small paring knife, scrape out the seeds into the bowl with the mascarpone mixture. Stir together with a spoon or rubber spatula until well combined.
4. Remove chilled figs from the refrigerator, and let stand until room temperature. Transfer figs to another bowl, and strain syrup, discarding the solids.
5. Place 2 figs, sliced in half, in the center of each plate. Spoon some of the poaching liquid to cover plate, and place a dollop of vanilla mascarpone next to figs.

Serves 4.

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Ingredients

1 tablespoon olive oil
1/4 cup pine nuts
3/4 cup Sambuca
2 tablespoons sugar
12 firm-ripe fresh purple figs
3/4 cup fresh whole-milk ricotta

Directions

1. Heat oil in a small skillet over moderately high heat until hot but not smoking, then cook pine nuts, stirring, until golden, about 2 minutes. Transfer to paper towels and season with salt.
2. Simmer Sambuca with sugar in a saucepan (pan should be just large enough to hold figs upright), stirring until sugar is dissolved. Cut a very thin slice from bottom of each fig and stand figs in liquid in saucepan (figs will not be covered by liquid).
3. Poach figs at a bare simmer, covered, 5 minutes. Cool slightly in liquid.
4. Season ricotta with salt and pepper. Divide figs among 4 plates alongside mounds of ricotta and drizzle figs with some of poaching liquid, then sprinkle with pine nuts and serve.

Serves 4.

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Ingredients

1 1/2 pounds small red potatoes, quartered
1/2 pound green beans, halved crosswise
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons coarsely chopped capers
1/4 cup chopped flat-leaf parsley
Grated peel and juice of 1/2 lemon
Salt and pepper
1 large egg
1/4 cup flour
Two 6-ounce skinless, boneless chicken breast halves, lightly pounded
1/4 cup chicken broth

Directions

1. In a large saucepan, add the potatoes and enough salted water to cover by 1 inch. Bring to a boil and cook until almost tender, about 10 minutes. Using a slotted spoon, transfer to a colander.
2. Add the green beans to the boiling water and cook, stirring, for 2 minutes. Drain in the colander with the potatoes; let cool slightly.
3. In a large bowl, whisk together 1/4 cup olive oil, 1 tablespoon capers, 3 tablespoons parsley, the lemon peel and half of the lemon juice. Add the potatoes and beans and toss; season with salt and pepper.
4. In a shallow bowl, beat the egg. In another shallow bowl, season the flour with salt and pepper. In a large nonstick skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Coat the chicken breasts with the seasoned flour, then dip in the egg, allowing any excess to drip off, and coat with the flour again, shaking off the excess.
5. Add to the skillet and cook, turning once, until golden, about 8 minutes. Transfer to a cutting board and cut into strips.
6. Add the chicken broth to the skillet; cook over medium heat, scraping up any browned bits. Remove from the heat and stir in the remaining 1 tablespoon capers, 1 tablespoon parsley and lemon juice. Top the salad with the chicken and drizzle with the pan sauce.

Serves 4.

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Ingredients

1/2 cup pearled barley
kosher salt and pepper
1/2 cup plain low-fat yogurt
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
2 stalks celery, sliced
1 apple, cut into 1/2-inch pieces
1/4 cup fresh mint, chopped (optional)
2 bunches arugula, thick stems removed (about 6 cups)

Directions

1. In a medium saucepan, combine the barley, 1 1/2 cups water, and 1/2 teaspoon salt and bring to a boil. Reduce heat to medium-low, cover, and simmer until the barley is tender and the water is absorbed, about 30 minutes. Drain, spread on a rimmed baking sheet or tray, and let cool.
2. Meanwhile, in a large bowl, whisk together the yogurt, oil, lemon juice, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
3. Add the celery, apple, cooled barley, and mint (if using). Toss to combine.
4. Divide the arugula among bowls. Top with the barley salad.

Serves 4.

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