Ingredients

Filling:
2 15.5-ounce cans pitted cherries (can use sweet, or a combination of sweet and tart cherries)
1/2 cup kirsch liqueur
1 tablespoon cornstarch
1/4 cup sugar

Biscuits:
2 cups all-purpose flour
4 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons unsalted butter, cold, cut into small pieces, plus extra for the pan
2/3 cup cold milk
1 large egg
1 tablespoon heavy cream
Granulated sugar, for dusting (such as Nielsen-Massey Vanilla Sugar)
1 pint heavy cream, whipped, for serving
Special equipment: 2-1/2" round cutter

Directions

1. Drain the cherries well, reserving the juice. Macerate the cherries in the kirsch for 2 hours.
2. Make the biscuits: Preheat your oven to 425ºF. Combine the flour, baking powder, sugar, and salt in the bowl of a food processor. Process briefly to blend; add the butter and process until the mixture resembles coarse meal, 15 to 30 seconds. Add the milk and process until just incorporated; the dough will be dry.
3. Working the dough as little as possible, turn it out onto a clean surface and bring it together with your hands into a ball. Press the ball flat to a thickness of 1/2 inch. Cut out biscuits with a sharp 2 1/2-inch round cutter and place them on a buttered baking sheet, 1 inch apart.
4. Lightly beat the egg in a small dish, add the cream, and stir. Brush each biscuit with the egg wash, and then sprinkle with granulated sugar. Bake for 10 minutes, until golden brown and puffed. Transfer to a rack. Keep warm for serving.
5. Make the filling Drain the macerated cherries again, add the kirsch to the reserved juice. Set the cherries aside.
6. Blend 2 tablespoons of the cherry liquid with the cornstarch until there are no lumps. Combine the rest of the liquid with the sugar in a medium saucepan. Blend in the cornstarch mixture. Bring to a boil and cook for 2 minutes. Remove from heat.
7. In another saucepan, heat the cherries with as much of the sauce as you desire. The more sauce, the more will soak into the biscuits.
8. To serve, split a warm biscuit in half. Place 1/2 cup warm cherry sauce on bottom half of the biscuit. Place the other half biscuit on top, forming a sandwich. Slather the whole thing in whipped cream.

Makes about 8 frumpy cakes.

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Ingredients

1 lb gemelli pasta
1 Tbsp olive oil
1 small onion, chopped
1 lb spicy Italian sausages, casings removed
1 cup reduced-sodium chicken broth
1/2 cup heavy cream
1/4 tsp ground nutmeg
2 bags (5 to 6 oz each) baby spinach
Grated Parmesan

Directions

1. Bring a 5- to 6-qt pot of salted water to a boil. Add pasta; cook as package directs.
2. Meanwhile, heat oil in a 10- to 12-in. nonstick skillet over medium-high heat. Add onion; sauté 2 minutes or until just beginning to brown. Add sausage and cook, crumbling with a spoon, until browned, about 4 minutes.
3. Stir in chicken broth, stirring to dissolve any browned bits. Stir in cream and nutmeg; simmer 1 minute. Remove from heat.
4. Place spinach in colander; drain pasta over the spinach (spinach will wilt). Return pasta and spinach to pot; toss with sausage mixture. Serve with grated Parmesan.

Serves 6.

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Ingredients

4 Tbs butter, at room temp (I microwaved for 30 secs and let it cool)
6 ears of corn
1 tsp lime zest
1 tsp chili powder
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp granulated garlic (I used garlic powder)

Directions

Soak ears of corn in water for 30-60 mins. Combine all ingredients (except corn) into a resealable zip bag. Drain and pat each cob with a paper towel. Place each ear of corn into the the bag, one at a time, and cover each cob thoroughly with marinade. Wrap with foil.

Place on a grill for indirect medium heat (350-450 degrees) for about 15-20 minutes. If leaving the husks on, peel back to soak and cover with marinade and then cover again with husks and grill.

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Ingredients

1 cup couscous
2 teaspoons plus 1 tablespoon olive oil
16 sea scallops (about 1 1/2 pounds)
kosher salt and black pepper
1 orange
3/4 pound snow peas, halved lengthwise

Directions

1. Cook the couscous according to the package directions.
2. Meanwhile, heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Pat the scallops dry, season with ¼ teaspoon each salt and pepper, and cook until opaque throughout and golden brown, 2 to 3 minutes per side. Transfer to a plate and cover to keep warm; wipe out the skillet.
3. Using a vegetable peeler, remove 4 strips of zest from the orange; thinly slice the zest.
4. Heat the remaining tablespoon of oil in the skillet over medium-high heat. Add the snow peas, orange zest, and ¼ teaspoon each salt and pepper and cook, tossing, until the snow peas are just tender, about 2 minutes. Serve with the scallops and couscous.

Serves 4.

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Ingredients

1 1/2 oz. sloe gin
3/4 oz. fresh lemon juice
1 tsp. sugar
Club soda
1 fresh egg white (optional)
Ice
Tools: shaker, strainer
Glass: highball

Directions

1. Combine lemon juice and sugar in a cocktail shaker and mix to dissolve sugar; add sloe gin (and, if using, egg white).
2. Fill shaker with ice and shake well for 10 seconds. Strain into glass and top with 2-3 ounces chilled club soda, to taste.

Makes 1 cocktail.

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