1 cup walnuts
1 cup cake flour
1 1/2 tsp baking powder
1 Tbsp brewed coffee
1/2 tsp cardamon
1 1/2 sticks unsalted butter, softened
3/4 cup sugar
3 large eggs
1 1/2 Tbsp vegetable oil
1 tsp salt
Syrup
1 cup water
2/3 cup sugar
2 tbsp pure maple syrup
1 tbsp fresh lemon juice
1 Tbsp brewed coffee
1  tsp cinnamon
Mascarpone Cream
1 cup chilled whipping cream
1/2 cup chilled Mascarpone cheese*
1/4 cup sugar
1 tsp vanilla

Preheat oven to 350° F.
Butter and flour torte pan with removable side.
Toast walnuts about 8 minutes, and cool.
Grind walnuts fine.
Sift together flour, baking powder, and a pinch salt.
Beat together butter and sugar until light and fluffy; add eggs, then coffee and oil.
Add flour mixture, walnuts until just combined.
Bake in middle of oven about 25 minutes at 350F.
Cool cake on a rack 15 minutes.
Remove side of torte pan.
Brush top with maple syrup mixture.
Prepare mascarpone cream by whipping cream in medium bowl; add mascarpone cheese, sugar and vanilla until you get stiff peaks.
Top torte with cream and serve.

Nutritional facts per serving (daily value): Calories 526kcal; Protein 6g (12%); Total Fat 31g (48%)(Sat. 13g (63%)); Chol. 125mg (42%); Carb. 58g (19%); Fiber 1g (6%); Sugars 43g; Calcium 88mg (9%); Iron 2mg (13%)

1-1/4 Cup all purpose flour

1 tsp baking powder

1 tsp baking soda

3/4 tsp kosher salt

2 Tbsp coriander seeds

2 Anise stars

1/4 tsp cardamon

1/2 tsp cinnamon

1 tsp vanilla extract

1/2 Cup softened butter

1 Cup sugar

12oz evaporated milk

1 Large egg and 2 egg yolks

1 Tbsp sugar

Preheat oven to 350F. Lightly grease and flour 7 0r 8 inch cake pan.

Sift and blend flour, baking powder, soda and salt.

Blend all spices together using a coffee grinder, seeds should be a very fine grind, reserve 1 tsp of spice mix for topping.

Add spice blend to flour mix.

Beat butter, sugar and vanilla  in large bowl until light and fluffy using an electric mixer.

Increase speed and add eggs and evaporated milk.

Add flour mix blending for a few minutes until batter consistency is smooth.

Pour into pan and bake for approximately 45 – 50 minutes. Check center for doneness.

Remove from oven and let cake sit in pan for 10 minutes. Flip cake twice so that the top of the cake is facing up.

Mix reserve spices with 1 Tbsp sugar and sprinkle over the top of the cake.

Serve with vanilla bean ice cream.

Coconut Cake

3 Cups of cake flour

1/2 tsp seasalt

1 Cup unsalted butter [2 sticks], room temperature

2 1/2 Cups sugar

5 Large eggs

2 tsp vanilla extract

1/2 tsp coconut extract

1 Cup unsweetened coconut milk

2 Cups sweet flaked coconut

Mascarpone Frosting

4 Tbsp soften butter

3/4 Cup mascarpone cheese

1 tsp lemon zest, finely grated

1/4 tsp ground clove

2 2/3 Cups powdered sugar

Preheat oven to 350F. Butter bundt pan then dust with flour.

Blend cake flour and salt together in medium bowl.

Beat butter adding sugar slowly until well blended.

Add eggs one at a time. Add extracts.

Beat into butter batter flour/salt mixture in two additions alternating with coconut milk.

Fold in coconut flakes and transfer to bundt pan smoothing top.

Bake for 70 minutes checking the center for doneness, cook additonal 5 minutes if needed.

Cool for 10 minutes. Remove cake from pan onto rack.

Cool completely.

Prepare frosting by beating butter and mascarpone cheese. Add lemon zest and ground clove.

Add powdered sugar until smooth.

Frost cake and add 1/2 cup of remaining coconut flakes on frosted cake.

For Starters…

Mango Peach Cheese on French Bread Rounds

1/2 Ripe mango, finely diced
1/2 Ripe peach, finely diced
2 Small plum tomatoes, finely diced
1/2 Cup minced purple onion
1 Jalapeno chile, finely diced
1 Tbsp olive oil
1 Tbsp lime juice
2 Tbsp fresh cilantro leaves, finely chopped
2 tsp honey
1/4 tsp kosher salt
1/4 tsp fresh ground pepper
4oz cream cheese
1 Loaf of French bread

Combine above ingredients to make a relish chutney mixture.
Slice French bread into 12-18 rounds about 1/2 inch thick and toast on both sides.
Top rounds with cream cream and then with chutney.

I suggest picking up a bottle Crios Susana de Balba Rose, Argentinian Malbec. This wine is a premium wine getting wonderful ratings. A food freindly wine with a great bouquet of strawberry and cherry. It is a medium-bodied wine, smooth on the palate, dry in style and a lengthy finish. Cost is a bargain at $10.

The Entree…
Mascarpone and Capicola Stuffed Chicken Breast Stuffed with Basil Bechamel Sauce

1 Large chicken breast
1 Tbsp olive oil
1/4 Cup mascarpone cheese
2 Tbsp stilton cheese, shredded
1 tsp parsley, minced
1/2 Tbsp minced garlic
1/4 tsp kosher salt and black pepper
3 Slices of capicola ham

Preheat oven to 425F
Pound breast for a thin surface area and sprinkle with a little salt and pepper
Heat olive oil in saute pan over medium high heat
Add breast to brown on both sides for 1 minute Remove from heat and cool
Combine cheeses, parsley garlic and remaining salt and pepper.
Place breast on clean surface area adding capicola on top
In the center of the capicola place cheese mixture in an elongated strip
Roll chicken around capicola/cheese mixture similar to a ‘buche de noel’
Secure chicken breast with toothpics or cooking string to keep wrapped
Cook for 15 minutes if starting from room temperature
If you prep this ahead and regrigerate add a few minutes to the cook time.
Remove chicken breast from oven and let sit for 10 minutes
Slice chicken breast to make 1inch round discs
Layer on a bed of Basil Rositto then drizzle Bechamel Sauce… well, over everything!
Serve with fresh steamed broccoli

Basil Bechamel Sauce

1.5 Tbsp butter
2 Tbsp shallots, minced
1 tsp minced garlic
1 Basil/olive oil cube
1 Tbsp flour
1/4 cup chicken broth
1/4 Cup light cream
1 Tbsp lemon juice

Heat butter in saute pan over medium heat add shallots and cook for 2 minutes
Add garlic and whisk in flour to make a roux
Add stock and basil cube [pull from the freezer from last year's harvest]
Simmer to reduce liquid over low heat
Add cream and continue to simmer until sauce reaches desired thickness
Remove from heat and whisk in lemon
Sauce will be light and delicious

The Best is Always Last…

Chocolate Lave Cake with Lavender Sugar
This recipe actually serves four, I use large 6oz ramekins

8oz bittersweet or semisweet chocolate
10 Tbsp butter
1/2 tsp cardamon
1 tsp cinnamon
1/2 tsp ground clove
3 Large eggs and 3 large egg yolks
2 tsp vanilla
1.5 Cups powdered sugar
1/2 Cup flour

Preheat oven to 425F
Grease ramekins generously
In medium sauce pan heat chocolate, butter and spices over low heat until smooth
Remove chocolate sauce from heat cooling slightly
Whisk together eggs, yolks and vanilla
Add cooled chocolate mixture and blend
Slowly add sugar and then flour until well blended
Fill each ramekin evenly almost to the top
Cook for 15 minutes and remove from oven
Run a knife around the edges of each ramekin
Let sit for 5 minutes, then invert dish on top of ramekin and flip
Tap the bottom of the r’kin, remove and watch the volcanic eruption!
Sprinkle with lavender sugar

Recipe Makes 4 servings

2 tsp unflavored gelatin
1 Cup heavy cream
1/2 Cup dark brown sugar
2 Cups plain yogurt
1/8 tsp salt
1 tsp vanilla bean
1/2 tsp cinnamon
1/4 tsp cardamon
1/2 Cup water
1/2 Cup strawberries
1/2 Cup raspberries
2 Tbsp brown sugar

Stir together gelatin and 1/4 cup of heavy cream in saucepan and let stand 1 minute to soften.
Bring to a simmer over moderate heat, stirring until gelatin is dissolved.
Add remaining 3/4 cup cream with brown sugar, vanilla bean, spices and return to a simmer, stirring until sugar is dissolved.
Whisk together yogurt and salt until smooth.
Pour in cream mixture and whisk until combined well.
Pour 8oz mixture into 4 large ramekins, chill covered, until firm, at least 8 hours.
To unmold, run a thin sharp knife along edge of each ramekin to loosen, then dip in a small bowl of very warm water a few seconds.
Invert a plate over each ramekin and then invert panna cotta onto plates, gently lifting off ramekins.

Add strawberries, raspberries, brown sugar and water in sauce pan over medium heat and cook the make syrupy reduction.
Cool and serve on top of panna cotta.
Garnish with fresh raspberries.

Nutritional facts per serving (daily value): Calories 436kcal; Protein 7g (14%); Total Fat 26g (41%)(Sat. 16g (82%)); Chol. 98mg (33%); Carb. 46g (15%); Fiber 2g (8%); Sugars 41g; Calcium 231mg (23%); Iron 1mg (6%)

1 Cup flour
3/4 tsp salt
1 Cup whole milk
2 large eggs
1/2 tsp cinnamon
1 Tbsp vanilla
Canola oil
3 cups vanilla ice cream
2 Tbsp chocolate sauce
6 Tbsp whipped cream

Preheat oven to 350°F. Place enough olive oil to cover the bottom of each 6 muffin inserts of muffin pan;   place in preheated oven for 15 minutes.
Blend flour, salt and cinnamon in small bowl.
Heat milk and vanilla in small saute pan over medium heat until very warm.
Whisk eggs in separate bowl and gradually add to warm milk.
Add flour into milk egg mixture just to blend.

Remove hot muffin pan from oven.
Spoon 1/3 cup batter into each of  6 muffin cups.
Bake until puffed and deep brown, about 38 minutes. Remove popovers from pan. Stick each popover with the tip of a sharp knife to release any hot air.

Cool popovers. Cut in 1/2 placing in dessert dish. Add scoop of ice cream.
Drizzle chocolate sauce over top.
Top with whipped cream and reaspberry.

Nutritional facts per serving (daily value): Calories 320kcal; Protein 8g (17%); Total Fat 16g (24%)(Sat. 9g (45%)); Chol. 123mg (41%); Carb. 36g (12%); Fiber 1g (5%); Sugars 18g; Calcium 163mg (16%); Iron 1mg (8%)

Pastry Dough

1-1/4 Cup flour

1/2 Cup unsalted butter, cold

1/4 tsp sea salt

4 Tbsp cold water

Filling

3 eggs

1-1/4 Cup of brown sugar

4 Tbsp unsalted butter, melted

1/2 tsp vanilla extract

1/2 tsp coconut extract

1/2 tsp cinnamon

1/4 tsp sea salt

1-1/2 Cup pecans, chopped and toasted

1 Cup sweet flaked coconut

Preheat oven to 325F. Blend flour, butter and salt in a bowl until mixture resembles coarse meal with some butter lumps. Drizzle 4 Tbsp of cold water over mixture. Knead dough and gather to form ball, then flatten. Wrap in saran and refrigerate for 1 hour. Do not over work dough, this causes tough crust.

Roll out pastry dough on a floured surface. Place in 10inch tart pan and chill for 30 minutes. Prick bottom of pie shell and line with aluminum foil place weights in shell [I use my small rock collection]. Bake for 20 minutes. Remove foil & weights. Cook for additional 10 minute.

Whisk eggs, sugar, extracts and salt. Add nuts and coconut and pour mixture into tart shell and bake for 22 minutes.

Cool on rack for 30 minutes. Remove pan sides and serve at room temperature. We like to top each slice with coconut gelato… yummy!

Garnish with fresh ground cinnamon.

1/4 LB butter [1 stick]

3/4 Cup sugar

1 tsp vanilla extract

1 beaten egg

1/4 Cup milk

2.5 Cups flour

1 tsp nutmeg

1/2 tsp cinnamon

1/4 tsp salt

1/4 tsp baking powder

1/4 tsp baking soda

1/2 Cup currants

Blend butter and sugar together, add vanilla. Beat egg and milk together and add to butter-sugar mixture.

Mix together flour, spices, salt, baking soda and powder. Add to butter-sugar mixture. This will form a heavy batter. Add currants. Refrigerate for 1 hour.

Roll out dough 1/4 – 1/2 inch thick on a floured surface. Cut to make round cookies.

On griddle or large saute pan with small amount of olive oil grill cookies over medium/high heat for about 2-3 minutes on each side… adjust your heat so not to burn.

Its just like grilling pancakes!

Crust

3 Cups of cinnamon graham crackers

12 Tbsp melted butter, cooled

Filling

24 oz cream cheese, sofetened

8 oz mascarpone cheese softened

1 cup granulated sugar

3 eggs, separated into beaten yolks & whipped egg whites

1 tsp vanilla extract

1/4 tsp cinnamon

1 tsp lemon juice

1/4 tsp salt

Topping

1 -1/4 cup sour cream

1/3 cup dark brown sugar

1 tsp vanilla

1 tsp lemon juice

1/8 tsp salt

For the crust place the rack in the center of the oven and preheat to 350F. Butter bottom and sides of 9 inch springform pan. Stir finely ground graham cracker crumbs with butter in a bowl. Reserve 1/3 cup placing the rest of the crumb mixture in the springform pan bottom and 1inch up the side of the pan. Place pan on a cookie sheet with sides and bake crust for 12 minutes. Cool completely on a rack for 25-30 minutes.

For filling beat cream cheese, mascarpone and sugar in a bowl. Beat yolks on low speed and add to cream cheese. Add vanilla, cinnamon, lemon and salt mixing until well blended. Beat egg whites to a soft peak and fold into filling mixture. Pour filling mixture into cooled crust and bake for 32 minutes, sides will be puffy and center will wiggle slightly when shaken. Cool for 20 minutes. Leave oven on.

For topping stir sour cream, brown sugar, vanilla, lemon juice and salt, blend well. Pour gently and evenly over the top of cheesecake. Bake for additional 12 minutes until topping sets.

Remove from oven and cool of wire rack. Run a butter knife alone the edges of the cake. Sprinkle top with remaining graham craker crumbs. Remove pan side and cool for at least 5 hours before serving.

This is a very rich cheesecake and can be served as is or with your favorite fruit topping.

1/2 Cup butter, softened

6 Tbsp granulated sugar

1 tsp vanilla

1-1/4 Cups all-purpose flour

2 beaten eggs

1 tsp nutmeg

Slivered almonds

Preheat oven to 350F. Blend together butter, 4 Tbsp sugar, vanilla, and salt in a bowl with a fork until combined well. Sift flour into butter mixture and blend with fork until mixture forms a soft dough.

Shape dough into 9inch roll. Brush with egg and roll in mixture of remaining sugar and nutmeg. Wrap airtight and chill for several hours.

Cut into 1/4inch slices placing 1inch apart on lightly greased cookie sheet. Split 2nd beaten egg in half adding red food color to one and green food color to the second. Brush top of cookies with red egg mixture and dip slivered almonds in green egg mixture placing two on top of cookies in the shape of holly.

Bake for 12- 14 minutes.