Ingredients

10 cups water
2 1/4 cups sugar
17 tarragon sprigs
6 cups fresh lemon juice, strained (from about 40 lemons), plus 12 thin lemon slices for garnish
Salt
Ice

Directions

1. In a medium saucepan, combine 4 cups of water with the sugar and bring to a boil, stirring to dissolve the sugar. Simmer over moderately high heat until reduced to 3 1/4 cups, about 25 minutes.
2. Remove from the heat and add 5 of the tarragon sprigs. Let stand, stirring often, until cooled to room temperature, about 30 minutes. Discard the tarragon sprigs.
3. In a large glass pitcher, combine the remaining 6 cups of water with the tarragon syrup and fresh lemon juice. Add a pinch of salt, stirring until it dissolves.
4. Serve the tarragon lemonade over ice, garnished with the lemon slices and the remaining 12 tarragon sprigs.

Serves 12.

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Ingredients

flour, for sprinkling
1 sheet of puff pastry, thawed
3 heaping teaspoons dijon mustard
12 slices good quality ham
1 cup grated gruyere cheese
salt and freshly ground pepper

Directions

1. On a lightly floured surface, roll out the puff pastry until it's thin and about 15 inches wide.
2. Spread the mustard liberally across the top of the puff pastry leaving a one-inch border on all sides.
3. Top with the ham slices and sprinkle evenly with cheese. Season with salt and pepper.
4. Starting with the end closest to you, carefully roll the puff pastry up over the ham and cheese to create a pinwheel.
5. Wrap with plastic wrap and refrigerate for at least half an hour and up to one day.
6. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Alternately, spray with cooking spray or rub with oil.
7. Remove the plastic wrap from the pinwheels and slice with a sharp knife into 1/4-inch slices. Place each slice on its side on the prepared baking sheet.
8. Bake for 15-20 minutes until crisp and golden. Enjoy immediately.

Makes about 30 pinwheels.

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Ingredients

1 stick unsalted butter, cut into large pieces
6 ounces bittersweet chocolate, chopped*
1 1/2 cups sugar
3 large eggs
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 cup plus 2 tablespoons all-purpose flour, sifted

Directions

1. Preheat oven to 350 degrees. Line an 8-inch square baking pan with parchment, leaving a slight overhang on all sides.
2. Melt butter and chocolate in a double boiler or a heatproof bowl set over a pot of simmering water, stirring until smooth.
3. Remove from heat, and whisk in sugar. Whisk in eggs, 1 at a time, until combined. Whisk in cocoa and salt. Fold in flour until combined.
4. Pour batter into pan. Bake until set and a toothpick inserted into the center comes out with moist crumbs, 35 to 40 minutes.
5. Let cool slightly in pan, about 15 minutes. Lift brownies from pan using parchment. Remove parchment, and transfer to a wire rack. Let cool completely. Cut into 9 squares.

Makes 9 2 1/2-inch squares.

*When I made this, I used mint dark chocolate because I wanted a mint flavor in the brownies.

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