Ingredients

1 cup (5 ounces) demerara sugar
1 tablespoon kosher salt
1 tablespoon minced rosemary
1/4 cup (1 ounce) sesame seeds
2 large egg whites
1 pound (about 4 cups) pecan halves

Directions

1. Preheat the oven to 300°F and line two baking sheets with parchment paper or silpats.
2. Whisk together the sugar, salt, rosemary, and sesame seeds in a small mixing bowl.
3. In a large mixing bowl, whisk the egg whites until they are slightly frothy, then add the pecans, and toss to coat evenly.
4. Add the herb mixture to the pecans, and toss to coat evenly.
5. Spread the pecans out on the baking sheets, and bake for about 20-25 minutes or until the nuts are toasted, and the coating is dry.

Makes about 1 pound pecans.

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Ingredients

2 1/4 cups flour
1 cup blanched sliced almonds
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks (6 ounces) cold unsalted butter, cut into pieces
1 cold egg
1 teaspoon pure vanilla extract
3/4 cup blueberry preserves

Directions

1. Preheat the oven to 350°. Line a 9-inch square baking pan with a 12-inch-long sheet of foil.
2. Using a food processor, mix the flour, almonds, sugar, baking soda and salt until the nuts are finely ground.
3. Add the butter and pulse until coarse crumbs form. Beat together the egg and vanilla; drizzle over the dough mixture. Transfer the mixture to a large bowl and knead with your fingertips until clumpy.
4. Transfer two-thirds of the dough to the pan and press into the bottom to form an even layer. Spread the preserves on top. Dot the top with the remaining dough in clumps.
5. Bake until the edges are lightly golden, 35 to 40 minutes. Let cool completely. Turn out of the pan, remove the foil and cut into squares.

Serves 16.

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Ingredients

6 5-to 6-ounce containers raspberries and blackberries (3 containers each)
2 cups sugar
2 tablespoons lemon juice

Directions

1. Combine fruit, sugar, and lemon juice in large bowl. Let stand at room temperature 2 hours, stirring occasionally.
2. Put 2 saucers in freezer.
3. In bottom of heavy large stockpot at least 3 inches deeper than height of jars, place metal rack or extra screw bands from canning jars to protect jars from direct heat. Fill pot with water, cover, and bring water to boil. Reduce heat to low. Wash jars, lids, and screw bands in hot soapy water; rinse well. Set screw bands on clean towel to dry. Place lids in small saucepan; cover with cold water and bring to simmer; turn off heat. Fill jars with very hot water.
4. Transfer fruit mixture to large saucepan and bring to boil over medium-high heat, stirring occasionally. Mash to thick puree with potato masher. Reduce heat to medium and boil gently until mixture begins to thicken, stirring often, about 18 minutes.
5. Remove saucepan from heat to test jam for gelling point. Drop 1 teaspoonful jam on chilled saucer and return to freezer 1 minute. Remove saucer and push edge of jam with fingertip. If jam has properly gelled, surface will gently wrinkle. If not, return saucepan to heat and cook jam a few minutes longer; repeat test.
6. Drain hot water from jars and shake out excess water. Place jars on cutting board. Ladle hot jam into each jar, leaving 3/4-inch space at top. Slide flat plastic spatula between jam and jar to eliminate air bubbles. Clean rim of each jar with damp cloth. Using tongs, lift hot lids from saucepan, 1 at a time, shake dry, and place atop jars. Seal each with screw band, twisting to close but not too tightly. Return filled jars to pot of hot water.
7. Add water to pot, if necessary, to cover jars by at least 1 inch. Cover pot and bring to boil; reduce heat and boil gently 10 minutes. Turn off heat. Wait 5 minutes; use tongs to remove jars without tilting. Place upright on towel; cool completely at room temperature. Jam will thicken as it cools.
8. Check lids for seal by pressing each lightly. Lids of sealed jars will be concave and show no movement when pressed.

Makes three to four 1/2-pint jars.

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Ingredients

1/4 cup mayonnaise
1 tablespoon fresh lemon juice
kosher salt and pepper
1 1/2 pounds cooked medium shrimp, cut in half crosswise
2 stalks celery, chopped
1/4 cup sliced chives (optional)
4 hot dog buns
1 small head butter lettuce, torn into pieces
1 5-ounce bag potato chips

Directions

1. In a medium bowl, whisk the mayonnaise, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper.
2. Fold in the shrimp, celery, and chives, if desired.
3. Line the buns with the lettuce and fill with the shrimp mixture. Serve with the potato chips.

Serves 4.

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Ingredients

1 cup breadcrumbs
3 tablespoons melted butter
1 cup packed basil leaves
2 cloves garlic, chopped
1/2 cup light or cholesterol-free mayonnaise
1 carton (15 ounces) ricotta cheese
1/4 cup (2 ounces) blue cheese
1-1/2 cups (6 ounces) Parmesan cheese, grated
1/2 cup finely chopped, toasted almonds, optional
Slivered almonds, optional
Fresh chives, optional
Crackers and breads

Directions

1. Combine crumbs and butter; press into bottom of lightly greased 8- or 9-inch springform pan. Chill.
2. Combine basil, garlic and mayonnaise in a blender. Blend until smooth and set aside.
3. In mixing bowl, beat together the ricotta, blue and Parmesan cheeses until blended. Beat in basil mixture. Spread mixture over crust, pressing and smoothing top. Chill at least 8 hours or overnight.
4. When ready to serve, remove sides of pan and place cake on platter. Press chopped, toasted almonds onto sides of cheesecake, if desired.
5. Garnish the top of cheesecake by making a “flower” with slivered almonds and chive stems. Or, create a “bouquet” of pear tomatoes and herbs.
6. Serve with assorted breads, crackers and toasts.

Serves 50 as an appetizer.

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Ingredients

Crust:
1-3/4 cups graham cracker crumbs (finely ground in processor; from about 15 whole graham crackers)
1/4 cup (packed) dark brown sugar
1 tablespoon all purpose flour
1/2 teaspoon coarse kosher salt
1/4 cup (1/2 stick) unsalted butter, melted
2 tablespoons water

Filling:
1-1/2 cups organic fresh whole-milk ricotta cheese (about 12 ounces)
3 8-ounce packages cream cheese, room temperature
1/2 vanilla bean, split lengthwise
1 cup sugar
1 tablespoon finely grated orange peel
2 teaspoon vanilla extract
1/4 teaspoon coarse kosher salt
4 large eggs
Caramel-Orange Sauce (see recipe below)
Special Equipment: 9-inch-diameter springform pan with 2 1/2-inch-high sides; Cheesecloth

Directions

1. Make the crust: Position rack in center of oven; preheat to 350°F. Blend graham cracker crumbs, brown sugar, flour, and coarse salt in processor. Add melted butter and 2 tablespoons water; process until crumbs are evenly moistened. Transfer crumb mixture to 9-inch springform pan with 2 1/2-inch-high sides; press mixture firmly onto bottom and 1 3/4 inches up sides of pan. Bake crust until set, about 15 minutes. Cool crust in pan. Cover; store at room temperature for up to 1 day.
2. Make the filling: Line sieve with 3 layers of cheesecloth; set over medium bowl. Place ricotta cheese in prepared sieve; wrap cheesecloth around ricotta and squeeze gently to remove excess liquid. Cover and chill overnight (additional liquid will drain from ricotta). Preheat oven to 325°F. Wrap 3 layers of foil around outside of springform with crust, covering completely. Using electric mixer, beat cream cheese in large bowl until smooth. Add drained ricotta cheese and beat until blended. Scrape in seeds from vanilla bean; beat until well blended (reserve bean for another use). Add sugar, orange peel, vanilla extract, and coarse salt; beat until smooth. Add eggs 1 at a time, beating until blended after each addition. Transfer filling to baked crust in pan. Place springform pan with cake in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of springform pan. Bake until cheesecake is set around edges and center no longer moves when pan is gently shaken, about 1 hour 30 minutes. Transfer cheesecake to rack and cool in pan 1 hour. Chill cheesecake uncovered overnight.
3. Using small knife, cut around cake sides to loosen. Remove pan sides. Transfer cake to platter. Cut cake into wedges and serve with Caramel-Orange Sauce.

Makes 10 to 12 servings.

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