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.

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 serves 4

1 Tbsp canola oil
1 Cup sweet onions, chopped
3/4 Cup baby carrots, chopped
1 LB lean ground beef
3/4 Cup beef broth
2 Tbsp worcestershire sauce
2 Tbsp brown sugar
1/2 tsp cinnamon
1/4 tsp cardamon
1 tsp fresh rosemary
1 Tbsp fresh parsley
1 tsp corn starch
2 Cups frozen shoepeg corn, grilled
4 Cups Yukon golden potatoes, cubed
3 Tbsp butter
1/3 Cup milk
Salt & pepper

Preheat oven to 375F
Heat canola oil in saute pan over medium high heat.
Add onions and carrots cook for a few minutes.
Add beef cooking for 10 minutes or until beef is browned.
Drain fat and add beef broth, worchestershire, brown sugar and spices.
Simmer uncovered for another 10 minutes to reduce liquid.
Pull out a few tablespoons of liquid placing into a small bowl and add 1 tsp corn starch, mix and add back to beef mixture to thicken.
Pour beef mixture into baking dish.
In medium sauce pan cook potato cubes in salted water until tender.
While potatoes are cooking toss frozen corn into saute pan grilling for 5 minutes.
Add corn into baking dish as the next layer of your pie right on top of the beef mixture.
Drain potatoes, add butter, milk and salt/pepper and mash.
Spread potatoes over corn in baking dish as your pie’s top layer.
Sprinkle with paprika and cook for 30 minutes.

Nutritional facts per serving [daily value]: Calories 380Kcal; Protein 18g [38%]; Total Fat 18g [28%][Sat. 8g [42%]]; Chol. 71mg [24%]; Carb. 36g [12%]; Fiber 3g [11%]; Sugars 8g; Calcium 68mg [7%]; Iron 3mg [18%]

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%)