Ingredients

Raspberry Brittle
1 cup water
1/2 cup edible flowers (such as marigolds, calendula, violas, pansies, or dianthus)
1 cup fresh raspberries
Punch
2 cups raspberry-, cherry-, or citrus-flavored vodka, chilled
2/3 cup orange liqueur
2 tablespoons kirsch
4 cups ice cubes
1 750-ml bottle sparkling wine or champagne, chilled
2 cups carbonated water, chilled (16 ounces)
Sugar (optional)

Directions

1. Make brittle: Pour water into bottom of 15x10x1-inch baking pan with sides (or use a 13x9x2-inch baking pan). Sprinkle surface of water evenly with about edible flowers and fresh raspberries.
2. Freeze 3 hours or overnight. To unmold, allow to stand at room temperature 5 or 10 minutes or until ice can be removed. Remove from pan and break into large chunks. Place in punch just before serving.
3. For punch: In a medium punch bowl combine vodka, orange liqueur, kirsch, and ice cubes.
4. To preserve carbonation, carefully pour sparkling wine or champange and carbonated water down side of bowl. If desired, sweeten to taste with a little sugar.
5. Top with some chunks of Raspberry Brittle. Serve each glass of punch with a piece of the Raspberry Brittle.

Serves 20.

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Ingredients

For the cake:
1 1/2 cups (3 sticks) unsalted butter, softened, plus more for pans
3/4 cup unsweetened Dutch-process cocoa powder, plus more for pans
1/2 cup boiling water
3 cups sifted cake flour (not self-rising)
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups sugar
4 large eggs, lightly beaten
1 tablespoon pure vanilla extract
1 cup whole buttermilk
For the cherries:
2 1/2 cups pitted fresh cherries
1/4 cup sugar
For the whipped cream frosting:
1 8-ounce package of cream cheese, at room temperature
1 cup powdered sugar
1 pint heavy whipping cream
1/4 cup creme de cassis, optional for assembly

Directions

1. Make the cake: Preheat oven to 350 degrees. Butter two 9-inch round cake pans. Line bottoms with parchment; butter parchment. Dust with cocoa powder; tap out excess. Set aside. Sift cocoa powder into a medium bowl; whisk in boiling water. Set aside to cool.
2. Sift together flour, baking soda, and salt into a large bowl; set aside.
3. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until creamy. Gradually mix in sugar until pale and fluffy, 3 to 4 minutes. Add eggs, a bit at a time, mixing well between each addition; mix until well blended. Mix in vanilla.
4. Whisk buttermilk into reserved cocoa mixture. With mixer on low speed, add flour mixture to butter mixture in 3 batches, alternating with the cocoa mixture.
5. Divide batter evenly among prepared pans; smooth tops with an offset spatula. Bake, until a cake tester inserted into centers comes out clean, 25 to 30 minutes. Let cool in pans on wire racks 15 minutes. Turn out cakes onto racks; remove parchment and re-invert. Let cool completely.
6. While the cake cools, prepare the cherries. Stir together the cherries and sugar in a bowl. Set aside.
7. Make the frosting: Whip the cream cheese until light and fluffy, 2 to three minutes. In a separate bowl, combine the powdered sugar and whipping cream. Beat on high speed until slightly thick. Add the whipped cream cheese and continue beating until mixture is thick and fluffy, 3-4 minutes.
8. To assemble cake, place one cake on a serving platter. Brush with creme de cassis, if desired. Top with a generous scoop of frosting. Top with half of the cherries, leaving a 1/2 inch border.
9. Place remaining cake on top. Brush with creme de cassis. Cover the top and side with frosting. Pour the rest of the berries in a mound on top of the cake. Refrigerate until ready to serve.

Serves 14-16.

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Ingredients

Sea salt and freshly ground black pepper
1 c. long-grain or basmati rice
½ lb. pork tenderloin, preferably free-range or organic
1 small red onion
1 red or yellow bell pepper (or ½ of each)
A thumb-sized piece of fresh root ginger
2 cloves of garlic
½ - 1 fresh red chile, to your taste
a small bunch of fresh cilantro
peanut or vegetable oil
1 heaped teaspoon five-spice powder
1 teaspoon cornstarch
2-3 tablespoons soy sauce
1x 8-ounce can of pineapple chunks
2 tablespoons balsamic vinegar
1 small heart of romaine or ½ butterhead lettuce [torn into large pieces]
2 teaspoons sesame seeds [toasted if desired]

Directions

To prepare your stir-fry
Bring a pan of salted water to a boil and add the rice. Cook according to package directions. Drain the rice in a strainer, put back in the pan, and cover to keep warm until needed.

Halve the pork tenderloin and cut into ¾ inch cubes. Peel and halve the red onion, then dice into ¾ inch cubes. Halve the bell pepper, seed, and cut into ¾ inch cubes. Peel and finely slice the ginger and garlic. Finely slice the chile. Pick the cilantro leaves and put them to one side. Finely chop the cilantro stalks.

To cook your stir-fry
Preheat a wok or large frying pan on high heat and once it’s very, very hot, add a good lug of oil and swirl it around. Add the pork and five-spice powder and toss or stir them around. Cook for a few minutes until browned, then transfer to a bowl using a slotted spoon.

Carefully give the wok or pan a quick wipe with a ball of paper towels and return to the heat. When it’s really hot, add 2 good lugs of oil and all the chopped ingredients. Toss or stir everything together and cook for 2 minutes.

Stir in the cornstarch and 2 tablespoons of soy sauce. Let everything cook for 30 to 40 seconds, then add the pineapple chunks with their juice, the browned pork and balsamic vinegar. Season with black pepper and a little more soy sauce, if needed.
Break open a piece of the pork, check it’s cooked through, and remove from the heat. Reduce the sauce to a gravy-like consistency by cooking for a few minutes more.

To serve your stir-fry
Divide the rice and lettuce between two bowls or plates. Spoon the pork, veggies, and sauce over the top and sprinkle with the sesame seeds and reserved cilantro leaves.

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Ingredients

2 jalapeño chiles
2 tsp. canola oil
6 oz. cremini mushrooms, sliced (1 1/2 cups)
1/4 tsp. ground black pepper
4 (8-inch) whole-wheat tortillas
6 Tbs. shredded manchego cheese
1/2 cup prepared salsa verde
Cilantro sprigs for garnish, optional

Directions

1. Preheat broiler. Broil jalapeños on foil-lined baking sheet 15 minutes, or until blackened, turning once. Transfer to bowl, cover, and let stand 15 minutes. Peel, remove seeds, and coarsely chop.
2. Heat oil in skillet over medium-high heat. Add mushrooms and pepper, and sauté 3 minutes, or until browned.
3. Sprinkle 2 tortillas with 3 Tbs. cheese. Top with jalapeños, mushrooms, and remaining tortillas. Broil on baking sheet 2 to 3 minutes per side. Serve with salsa verde. Garnish with cilantro, if using.

Serves 4.

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Ingredients

3/4 cup oil-packed dried tomato halves with Italian herbs (3 oz.)
1 12-inch round flat-top rosemary or garlic focaccia
8 oz. bulk Italian sausage
1 4-oz. pkg. baby spinach (4 cups)
2 oz. goat cheese (chévre) or feta cheese

Directions

1. Heat oven to 250 degrees F. Drain tomatoes, reserving oil. Place focaccia on large baking sheet and brush with 2 teaspoons of the oil. Cut in 8 wedges. Arrange wedges in circle. Place in oven to warm.
2. Meanwhile, in a 12-inch skillet cook sausage over medium-high heat, breaking up with a wooden spoon. Drain sausage in a colander, reserving 2 teaspoons drippings in skillet.
3. Cook spinach in drippings just until wilted.
4. Set oven to Broil. Top warmed focaccia with cheese, dried tomatoes, sausage, and spinach.
5. Broil, 4 to 5 inches from heat, for 3 to 5 minutes or until cheese is softened and toppings are heated through. Drizzle wedges with additional oil from tomatoes (optional).

Serves 4.

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