Ingredients

1/3 cup mild-flavored (light) molasses
3 tablespoons unsalted butter, cut into small pieces
8 whole cardamom pods , lightly cracked
2 teaspoons fresh lime juice
1 1/2 pineapples, peeled, cut crosswise into twelve 3/4-inch-thick rounds
2 tablespoons peanut oil
Vanilla ice cream

Directions

1. Prepare barbecue (medium-high heat). Bring molasses, butter, and cardamom to boil in heavy medium saucepan over high heat, stirring occasionally to melt butter. Reduce heat to low and simmer until slightly thickened, about 5 minutes. Remove from heat. Stir in lime juice. Can be made 4 hours ahead. Let stand at room temperature. Whisk before using.
2. Brush pineapple rounds with peanut oil. Sprinkle with salt and pepper. Grill until golden brown and slightly charred, brushing with glaze on each side during last 30 seconds of cooking, about 4 minutes per side. Divide pineapple among 6 plates.
3. Top with vanilla ice cream, and drizzle with remaining glaze.

Serves 6.

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Ingredients

1 3/4 cups all purpose flour
3/4 cup plus 2 tablespoons grated Parmesan cheese (about 2 1/2 ounces)
1 teaspoon coarse kosher salt
1/2 small garlic clove, minced
Pinch of cayenne pepper
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes

Directions

1. Preheat oven to 350°F. Line baking sheet with parchment paper. Mix flour, 3/4 cup Parmesan cheese, salt, garlic, and cayenne pepper in processor. Add butter and, using on/off turns, process until dough begins to come together. Gather dough into ball. Divide dough in half. Roll each half into 12-inch log, and cut each log into 1-inch pieces. Roll each piece into ball. Arrange dough balls on prepared baking sheet, spacing about 1 1/2 inches apart. Press each ball into 2-inch-diameter round. Sprinkle remaining 2 tablespoons Parmesan cheese over.
2. Bake shortbread rounds until tops are dry and bottoms are golden brown, about 20 minutes. Transfer shortbread rounds to rack and cool completely. DO AHEAD: Shortbread rounds can be made 1 week ahead. Store rounds in airtight container at room temperature, or freeze up to 1 month.

Makes 24.

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Ingredients

8 oz. unsalted butter, softened
½ cup granulated sugar
2 ½ cups all-purpose flour, sifted, plus more as needed

Directions

1. Heat oven to 325 degrees. Line 2 baking sheets with parchment paper. With a hand mixer or a standing mixer fitted with a paddle, beat butter and sugar on medium speed, scraping down the bowl occasionally with a rubber spatula, until light and silky, about 6 minutes. With a large rubber spatula, gently fold in the flour. Scrape dough onto a lightly floured surface and divide into 4 pieces.
2. Using the palm of your hand, pat one portion of dough until it is flattened to a ¼" thickness. With a rolling pin, roll once lightly over the dough to smooth the top; then, using a long spatula, loosen it from the work surface.
3. Using a fluted 2 1/2" round cookie cutter, cut out cookies and place them about 1" apart on the lined baking sheets. Repeat with remaining dough, pressing and rerolling the scraps until all the dough is used up. Using a fork, pierce each cookie 2 or 3 times. Bake, rotating pans halfway through baking, until golden, about 20 minutes. Let shortbreads cool completely on pans set on a baking rack, then store in tins layered with wax paper.

Makes 2-1/2 dozen cookies.

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Ingredients

1 lb large peeled cooked shrimp
1 cup diced jicama
1⁄2 cup mild salsa (preferably refrigerated fresh)
1 Tbsp olive oil
1⁄3 cup chopped cilantro
1⁄4 tsp ground cumin
1 ripe avocado, sliced
Serve with: warm corn or flour tortillas, lime wedges

Directions

1. Put shrimp, jicama, salsa, oil, cilantro and cumin in a medium bowl; toss to mix.
2. Add avocado; gently toss to mix. Roll up in warm tortillas if desired. Serve with lime wedges.

Serves 4.

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Ingredients

2 pounds blackberries (8 cups)
1 cup Calvados
2 cups heavy cream
1/2 cup sugar

Directions

1. Spread 4 cups of the blackberries in a shallow glass dish. Add the Calvados and stir gently to coat the berries. Cover and refrigerate overnight, stirring a few times.
2. The next day, in a food processor, combine the remaining 4 cups of blackberries with 1 tablespoon of the macerating liquid and pulse until coarsely pureed. Scrape the puree into a large bowl.
3. In another large bowl, whip the cream until soft peaks form. Gradually add the sugar and whip until firm. Scrape the whipped cream over the pureed blackberries and fold to blend. Using a slotted spoon, scoop the macerated blackberries into 8 tall glasses. Top with the blackberry whipped cream and serve.

Serves 8.

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