STRAWBERRY SHORTCAKES WITH BALSAMIC AND BLACK PEPPER SYRUP

Our school offers Family Connection Nights during the year, which are a fabulous and fun idea, but for one reason or another, our family hasn't ever been able to attend. We were all super excited about the strawberry shortcake making evening, but because of after school activities the timing didn't work for us.

I placated the kids by offering to make strawberry shortcakes at home, and found this yummy recipe - amazing, melt-in-your-mouth biscuits and the wonderful adult twist of adding balsamic and black pepper to the strawberries, although I left them plain for the kids. Also, the strawberries were delicious on Greek yogurt the next morning, with a drizzle of honey and a sprinkle of pecans.

STRAWBERRY SHORTCAKES WITH BALSAMIC AND BLACK PEPPER SYRUP

BISCUITS

2 cups flour

5 tablespoons sugar, divided

2 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, cut into 1/2 inch cubes

1 cup chilled cream

1 large egg, beaten to blend (for glaze)

FILLING

2 pounds fresh strawberries, hulled, and quartered

6 tablespoons sugar, divided

3 tablespoons balsamic vinegar

1 large pinch of freshly ground black pepper

1 cup chilled whipping cream

1 teaspoon vanilla extract

BISCUITS

Position rack in the center of the oven and preheat to 425F. Line baking sheet with parchment paper. Place flour, 4 tablespoons of sugar, baking powder, and salt in processor. Using on/off turns, process to blend. Add butter, cut in using on/off turns until the butter resembles large peas, about five 1-second intervals. Add cream, using on/off turns, process until moist clumps form. Transfer dough to a lightly floured work surface. Gather dough into a ball, flatten into an 8 by 4 inch rectangle, about 1 1/4 inches thick. Cut lengthwise in half, then crosswise into 4 equal strips, forming 8 square biscuits.

Transfer biscuits to prepared baking sheet and chill for 20 minutes.

Brush the top of the biscuits with egg glaze, sprinkle with remaining 1 tablespoon sugar. Bake until biscuits are golden brown and tester inserted comes out clean, about 12 to 15 minutes. Transfer to a rack and cool.

FILLING

Mix strawberries, 5 tablespoons sugar, vinegar and black pepper in a medium bowl. Let macerate 30 minutes, stirring occasionally.

Using electric mixer, beat cream, vanilla and remaining 1 tablespoon sugar in another medium bowl until peaks form.

Cut biscuits horizontally in half. Place bottom half of each biscuit, cut side up on plate. Using slotted spoon, divide strawberries among biscuits. Spoon dollop of whipped cream atop strawberries. Cover each with top half of biscuit. Drizzle some of the juices from the strawberries around the shortcakes.

Enjoy!

Recipe adapted from Bon Appetit, June 2010

www.bonappetit.com/recipes‎

WARM PEAR BUCKLES WITH CLEMENTINE CREAM and CLEMENTINE POTS DE CREME

Cuties, they're not just for kids. These desserts are a grown up way to use the small, sweet fruit.

WARM PEAR BUCKLES WITH CLEMENTINE CREAM

1 2/3 cups flour
1/2 cup powdered sugar
1/4 teaspoon ground nutmeg
1 cup unsalted butter, room temperature
1 (8 ounce) package of cream cheese, room temperature
1 cup sugar, divided
2 teaspoons vanilla extract
3 pounds firm but ripe pears, peeled, quartered, cored and diced
1 1/2 tablespoons cornstarch
1 1/2 teaspoons ground ginger
zest and juice of one lemon
clementine cream (recipe to follow)

Whisk the flour, powdered sugar and nutmeg in a medium bowl. Using mixer, beat butter, cream cheese, 1/3 cup sugar and vanilla in a large bowl until smooth. Add dry ingredients, fold in just to blend. Divide dough in half. Form each half into a ball. Flatten into disks. Wrap each in plastic and chill for 2 hours.
Heat oven to 400F. Mix pears, cornstarch, ginger, 2/3 cup sugar and lemon zest and juice. Divide among ramekins.
Working with 1 dough disk at a time, roll out on lightly floured surface to 1/4 inch thickness. Using a plate or cookie cutter 1/2 inch larger than the top of the ramekins as a guide, cut out rounds. Cut a 1-inch long slit in center of each round. Place dough rounds atop pear mixture in ramekins. Place ramekins on a baking sheet.
Bake until golden brown and bubbling, about 30 minutes. Cool for 15 minutes. Serve with a dollop of  clementine cream.

CLEMENTINE CREAM
1 cup chilled cream
2 tablespoons fresh clementine juice
2 tablespoons sugar
1 teaspoon finely grated clementine peel

Place all ingredients in a large bowl. Using an electric mixer, beat until peaks form.
Enjoy!

Recipe adapted from Bon Appetit, October 2010
www.bonappetit.com/recipes‎

CLEMENTINE POTS DE CREME

2 3/4 cups cream, divided
zest of 2 clementines, 1 finely grated, 1 cut into thin strips for garnish
1/2 pound semisweet chocolate chips
6 large egg yolks
1/3 cup plus 2 tablespoons sugar, divided
1/2 cup whole milk

In a large saucepan, heat 2 1/4 cups cream over medium heat until warm to the touch, about 3 minutes. Add finely grated clementine zest and chocolate chips. Remove from the heat and let steep 20 minutes, stirring a few times, until smooth.
Heat oven ot 300F. In a large bowl, whisk yolks with 1/3 cup sugar and milk. Set six 6-ounce ramekins in a large baking pan.
Set a strainer over bowl with yolk mixture and pour chocolate mixture through, pressing on the zest. Whisk well to throughly combine.
Pour into ramekins. Add very hot tap water to the baking pan until it reaches halfway up the sides of ramekins. Cover pan loosely with foil and bake until pots de creme are just set around edges and slightly jiggly in centers, about 40 minutes. Transfer ramekins to a rack to cool completely, then cover and refrigerate overnight.
In a large bowl, whip remaining 1/2 cup cream to soft peaks. Add remaining 2 tablespoons sugar and whip lightly to incorporate.
Place a dollop of whipped cream on each pot de creme, garnish with zest strips, and serve.
Enjoy!

Recipe adapted from Oprah Magazine, February 2013
www.oprah.com/.../Oprah-Magazines-Best-Recipes-Top-...‎

ROASTED BANANA PUDDING CAKE WITH HONEY CREAM AND MACADAMIA NUTS

After being out of town for the week, my husband arrived home around 4pm, just in time for my oldest Sons birthday party. It was one of the easiest, most laid back parties ever! Pizza and a cookie cake and a few friends to spend the night.
I took full advantage of the relaxed atmosphere, and having my husband back in town to supervise the 8 boys, and briefly popped out to meet friends for Magazine Club.
However, as undemanding as my child was, I couldn't NOT cook for my Sons birthday, so our family birthday dinner concluded with this masterpiece of deliciousness (plain whipped cream for the kids).

ROASTED BANANA PUDDING CAKE WITH HONEY CREAM AND MACADAMIA NUTS

CAKE
2 large ripe bananas, unpeeled
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
1/8 teaspoon salt
1 cup sugar
1 egg, lightly beaten
3/4 cup buttermilk
1/2 teaspoon baking soda
1 1/2 tablespoons unsalted butter, melted
2 tablespoons cream
1/2 teaspoon finely grated orange zest
1 cup roasted macadamia nuts, toasted and coarsely chopped

HONEY CREAM
1/4 cup plain yogurt
1/4 cup honey
1/4 teaspoon finely grated lime zest
1/4 teaspoon finely grated orange zest
2 tablespoons Kahlua
2/3 cup cream

MAKE THE CAKE
Heat oven to 350F.
Butter a 7 by 11 inch baking dish. Put the bananas on a rimmed baking sheet and bake for about 45 minutes, until dark and soft. Let the bananas cool, then open the peel and scoop the roasted banana pulp into a large bowl.
Meanwhile, in a medium bowl, whisk together the flour, baking powder, cinnamon, ground cloves, nutmeg and salt.
Using an electric mixer, beat the roasted bananas with the sugar until a puree forms. Then beat in the eggs. In a small bowl, stir together the buttermilk and baking soda, then add to the banana mixture. At low speed, gradually beat in the flour mixture. Gently beat in the melted butter, cream and orange zest.
Spread the batter in the prepared dish and bake for 25 minutes, until a cake tester inserted in the center of the cake comes out clean. Let the cake cool.

PREPARE THE HONEY CREAM
In a small bowl, whisk the yogurt with the honey, finely grated lime zest, finely grated orange zest and the liqueur. In a large bowl, beat the cream until softly whipped. Gently fold in the honey yogurt mixture.
Serve pieces of cake with dollops and honey cream and a sprinkle of macadamia nuts.
Enjoy!

Recipe adapted from Food and Wine, November 2010
www.foodandwine.com/recipes‎

BOURBON BROWN SUGAR PORK TENDERLOIN and MASHED SWEET POTATOES

While driving home from the lake house yesterday, we were already making plans for our next trip out of town - to meet family friends in Hot Springs. My husbands parents bought a set time-share week there, and we try and go every year.
We cook dinners in the condo, and shared with our friends, they always seem especially special and festive. I made this pork tenderloin last year, after a day at the races, and served it with mashed sweet potatoes and a mixture of melted brussels sprouts and leeks.

BOURBON BROWN SUGAR PORK TENDERLOIN

2 (1 pound) pork tenderloins
1/4 cup firmly packed brown sugar
1/4 cup minced green onions
1/4 cup bourbon
1/4 cup soy sauce
1/4 cup Dijon mustard
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cornstarch

Remove silver skin from tenderloins. Combine brown sugar and next 5 ingredients in a large zip top plastic bag, add pork. Seal bag, and chill 8 to 18 hours, turning bag occasionally. Remove pork from marinade, reserving marinade.
Preheat grill to 350F to 400F, grill pork, covered with grill lid, 8 minutes on each side, or until a meat thermometer inserted into thickest portion registers 155F  (I baked ours in a 350F oven for 35 to 40 minutes). Remove from grill and let stand 10 minutes.
Meanwhile, combine reserved marinade and cornstarch in a saucepan. Bring to a boil over medium heat, cook, stirring constantly, 1 minute. Cut pork diagonally into thin slices and serve, drizzling with warm sauce.
Enjoy!

Recipe adapted from Southern Living, February 2011
www.southernliving.com/

MASHED SWEET POTATOES

2 to 3 medium sweet potatoes
1/4 cup heavy cream
2 tablespoons butter
1 tablespoon brown sugar
pinch of ground cinnamon
pinch of ground nutmeg
pinch of salt

Peel and dice sweet potatoes. In a pot of boiling water cook sweet potatoes until tender. Drain water off, leaving sweet potatoes in the pot. Add cream, butter, brown sugar, cinnamon, nutmeg and salt. Heat through, stirring frequently. Mash to desired consistency.
Enjoy!

TRAVEL TUESDAY - FAIRFIELD BAY, ARKANSAS - HOT CHICKEN DIP and CRAB MORNAY

We have a wonderful Thanksgiving Tradition, a beautiful legacy inherited from my husbands parents. They had time share properties, and would book multiple condos for the Thanksgiving week - one per family. It is perfect, as every one has their own space, and being somewhere neutral, means no individual has all the stress of hosting.
Although our group doesn't always go to Fairfield Bay, we have spent the last few years there. It is a retirement community that contains, among other things, a bowling alley, ice cream store, a golf course - and offers a schedule of the upcoming weeks activities on arrival - such as Open Pickleball Play and Ukranian Egg Decorating. The Ozark Folk Center and Blanchard Springs Caverns are close by, and we have found some gorgeous hiking areas. But part of the appeal of Fairfield Bay is the limited amount of activities  - we do a lot of relaxing, and the cousins love to play and make their own fun where ever they are.
I love our mealtime schedule, we fend for ourselves and any one who happens to be in reach, at breakfast and lunch, and each family takes an evening to cook. I am always so excited to see what everyone is going to prepare - and was especially curious to see what spread WE were going to lay out this year, as we accidentally left our ice chest, full of the dinner we had planned to serve, languishing in the garage at home. Thankfully our house sitters rescued it - and told us it was the best pork they had ever eaten. I did manage to find the ingredients for the appetizers - so we at least had Hot Chicken Dip and Crab Mornay.
We all cook and contribute to the Thanksgiving Day feast, and I love that, apart from a couple of dishes that have become staples over the years, our family is always open and willing to try new recipes. Each year brings a new method of cooking the turkey, different ways to prepare the stuffing and side dishes, and a changing array of desserts.
I must admit, I used to look at the beautifully set Thanksgiving tables in glossy magazines with longing and envy, but now I wouldn't have our Holiday any other way. Plain white condo crockery, paper napkins, the enormous amount of excitement and chaos with 18 people all trying to get a plate of food in a tiny kitchen, comfortable clothing and wonderful conversation - all adds to our particular, unique, wonderfully special day.

HOT CHICKEN DIP

Heat oven to 350F. Place 2 (8 ounce) packages of cream cheese, softened, and 1 (10 ounce) can of cream of chicken soup in a large bowl. Beat at medium speed with an electric mixer until smooth and fluffy. Stir in 1 (12.5 ounce) can of chicken breast in water, drained and flaked, 1/3 cup coarsely chopped jarred pickled sliced jalapeño peppers, and 1 tablespoon of pickled jalapeno pepper juice from a jar. Spoon into a lightly greased 8 inch baking dish. Bake for 25 to 30 minutes or until the top is browned and bubbly.
Enjoy!

Recipe adapted from Southern Living, March 2013
www.southernliving.com/food/‎

CRAB MORNAY

1/2 cup butter
1 bunch green onions, chopped
2 tablespoons flour
2 cups cream
1 cup grated Gruyere cheese
2 tablespoons sherry
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 pound crabmeat
1/2 cup chopped parsley

Melt butter in a heavy saucepan over medium-high heat, add onions, and saute 3 minutes or until tender. Whisk in flour, and cook, whisking constantly, 2 minutes. Add cream and cook, whisking constantly, until smooth and sauce begins to bubble. Remove from heat, and stir in cheese until smooth. Stir in sherry, salt and pepper. Gently fold in crabmeat and parsley.
Enjoy!

Recipe adapted from Southern Living, December 2013
www.southernliving.com/food/‎

PEPPERMINT HOT CHOCOLATE

We upheld our annual tradition of picking out our Christmas Tree with long time friends and their family, and hot chocolate.
This year I experimented with Peppermint Hot Chocolate - some of the kids loved it and others didn't care for the flavor.
I lined the cups up along the back of the car and divided the chocolate among them. I had loaded up my basket with various adult beverages (peppermint schnapps, Godiva chocolate liqueur, creme de cacao and Kahlua were what I had in the liquor cabinet) so the parents could adjust the drink to their liking.
This will be the perfect accompaniment to the ice and snow forecast to come through over the next couple of days.

cups filled with Peppermint Hot Chocolate lined up along the back of the car

PEPPERMINT HOT CHOCOLATE

1/2 cup cream
2 cups whole milk
4 ounces dark chocolate, coarsely chopped
1/4 teaspoon peppermint extract
whipped cream and candy canes to garnish if desired

Whisk cream and milk in a medium saucepan over medium high heat, bring to a boil. Remove from heat. Add chocolate, whisk until smooth. Whisk in extract. Divide hot chocolate among mugs, top with cream and garnish with candy canes if desired.
Enjoy!

Recipe adapted from Bon Appetit, December 2008
www.bonappetit.com/recipes‎

CREAMY CHOCOLATE MARTINI and CHOCOLATE MARTINI and dark chocolate martini

A friend and I were talking about food and cocktails one day, and she mentioned she used to have a recipe for a fabulous chocolate martini - I tried several chocolate variations before I found one that was similar to what she described.
She came over for cocktails recently, and I served the Creamy Chocolate Martini, delicious!!

CREAMY CHOCOLATE MARTINI

chocolate syrup
2 ounces Godiva chocolate liqueur
2 ounces vodka
1/2 to 1 ounce of cream
ice

Swirl the chocolate syrup around the inside of a martini glass. Mix the chocolate liqueur, vodka and cream in a cocktail shaker, over ice.
Pour into prepared glass.
Enjoy!

CHOCOLATE MARTINI

2 ounces vodka
1/2 ounce creme de cacao

Pour ingredients into a shaker filled with ice, shake well. Pour into a martini glass.
Enjoy!!

DARK CHOCOLATE MARTINI

3 ounces vodka
2 1/4 ounces Creme de Cacao
3/4 ounce Kahlua
1 dash Hersheys Chocolate Syrup

Combine all ingredients in a shaker. Strain and serve in a chilled martini glass.
Enjoy!

Recipe adapted from Food.com
http://www.food.com/recipe/dark-chocolate-martini-144945 

COCONUT LEMON SOUR and TUNA AND CAPER DIP and COCONUT LIME CHICKEN TACOS and BANANA SOUR CREAM MASCARPONE CAKE

I invited friends over for cocktails by the pool - but we moved up to the back deck once the kids, chilly and exhausted from swimming, decided they would rather play indoors.
We Mums could faintly hear the music from the Ice Cream truck at the park, and in an attempt to entice the kids outside once more, I called one of the drivers I know - a better connection than Santa Claus this balmy time of year - and not 6 minutes later, he was in our driveway dispensing his frozen treats, and merry music - the kids were ecstatic!
I developed my menu for the adults, around the Coconut Lemon Sour cocktail - which I had first tried at a friends informal gathering, and was excited to replicate and share.

COCONUT LEMON SOUR

2.5 ounces of coconut water
1.5 ounces of coconut vodka
.75 ounces of lemon juice
.75 ounces of simple syrup or agave nectar

Mix all ingredients together and pour over ice.
Enjoy!

Recipe adapted from PF Changs Bar Drinks
quizlet.com/5964635/pf-changs-bar-drinks-flash-cards/‎

TUNA AND CAPER DIP

In a medium bowl, mix together 1 can (5 ounces) of tuna packed in oil, drained, 1/3 cup sour cream (I used fat free), 1/4 cup fresh parsley chopped, 2 teaspoons of capers, drained and chopped, two anchovies, chopped, 1 teaspoon of fresh lemon juice and a pinch of red pepper flakes.
Season with salt and freshly ground black pepper.
Enjoy!

Recipe adapted from Martha Stewart Everyday Food
www.marthastewart.com/everydayfood‎

COCONUT LIME CHICKEN TACOS

2 to 3 chicken breasts
1 can coconut milk
1 teaspoon ground cumin
zest and juice of 1 lime
splash of hot sauce
salt and freshly ground black pepper
1/4 cup fresh cilantro, chopped
tortillas
1 avocado, peeled, pitted and chopped

Combine the chicken breasts, coconut milk, cumin, lime zest and juice, and hot sauce. Simmer until chicken is cooked through. Coarsely chop chicken and return to the pot, continue cooking until liquid has mostly boiled away. Season with salt and pepper, remove from the heat and stir in the cilantro. Divide among the warmed flour tortillas, or tortilla cases (I cut rounds from the tortillas, put them into mini muffin pans, and baked them for 7 to 10 minutes at 375F until they were lightly browned and crisp).
To serve, top each tortilla with avocado.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, July 2012
www.arkansasonline.com/news/features/food/‎

BANANA SOUR CREAM MASCARPONE CAKE

1 package yellow cake mix
3 eggs
1 cup mashed bananas
1/2 cup sour cream
1/2 cup mascarpone
1/4 cup oil
8 ounces cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla essence
4 cups powdered sugar

Heat oven to 350F.
Beat cake mix, eggs, bananas, sour cream, mascarpone and oil with mixer on low until moistened, scraping bottom of bowl as needed. Beat on medium speed for 5 minutes.
Pour into greased 13 by 9 inch pan. Bake for 35 minutes or until toothpick inserted in center comes out clean. Cool cake completely in pan on wire rack.
Beat cream cheese and butter with mixer on medium until blended, add vanilla essence. Gradually add sugar, beating well after each addition.
Remove cake from pan, carefully cut cake crosswise in half.
Place 1 cake half, top side down, on a plate, spread the top with frosting. Top with the remaining cake half, frost the top and sides.
Enjoy!

Recipe adapted from Food and Family, Winter 2009
www.kraftrecipes.com/foodfamilyarchive/foodandfamilyarchivelanding....‎

FEIJOA AND APPLE FIX and SAUSAGE ROLLS and ROAST KUMARA AND CASHEW SALAD and PINK PEPPERCORN PAVLOVA WITH VANILLA CREAM AND BASIL SYRUP

I was very excited to gather together and spend time again with the wonderful ladies who lunch. I chose a New Zealand theme - preparing some of the dishes I grew up with and some that were new to me. Everything everyone contributed was fabulous - food and conversation, resulting in yet another joyful occasion for the taste buds and the soul.

FEIJOA AND APPLE FIX

1 ounce of feijoa vodka
apple juice
ice
lemon wedge to garnish

Fill glass with ice. Add vodka and top with apple juice. Stir and garnish with lemon wedge.
Enjoy!

Recipe adapted from Food.com
http://www.food.com/recipe/feijoa-vodka-apple-fix-153867

SAUSAGE ROLLS

1 pound of sausage
1/2 onion, finely chopped
1 teaspoon dried thyme leaves
1 to 2 tablespoons finely chopped fresh parsley
1 tablespoon ketchup
1/3 cup stale breadcrumbs
1 to 2 sheets of puff pastry
1 egg, lightly beaten

Lightly grease 1 to 2 oven trays.
Combine sausage, onion, thyme parsley, ketchup and breadcrumbs in a bowl, mix well.
Spread out pastry sheets and using a rolling pin, roll them until they are thin.
Place the sausage mixture down the center of the pastry.
Brush edges of pastry with lightly beaten egg, fold over sides of pastry to enclose mixture.
Trim ends of rolls, and cut into 2 inch long pieces. Repeat as necessary.
Lightly brush rolls with remaining egg, cut a couple of slits into the top of each roll.
Bake in a moderate oven about 20 minutes, or until lightly browned and cooked through.
Enjoy!

Recipe adapted from The Australian Womens Weekly, October 1991
aww.ninemsn.com/recipe-search/‎

ROAST KUMARA AND CASHEW SALAD

2 to 3 kumara, peeled and diced
olive oil for roasting
salt and freshly ground black pepper
fresh rosemary sprigs
1 cup cashew nuts
1/3 cup chopped fresh mint
couple of handfuls of arugula
chopped spring onion for garnish
DRESSING
200 ml olive oil
75 ml balsamic vinegar
50 ml freshly squeezed orange juice
1 tablespoon sugar
4 teaspoon curry powder

Heat oven to 180C.
Toss diced kumara in oil and season with salt and black pepper. Place in a roasting dish and scatter with rosemary sprigs. Roast for 25 to 30 minutes or until tender.
While kumara is cooling, increase temperature of oven to 200C and roast cashew nuts in a separate dish for 8 to 10 minutes. Toss after 5 minutes so nuts become evenly colored.
Add cooled cashews to the kumara, and toss with chopped mint and arugula.
Make dressing by blending all ingredients in a blender.
Add about half the dressing to kumara mixture and stir lightly. Add more dressing to taste.
Garnish with chopped spring onion.
Enjoy!

Recipe adapted from Market Day, 2007
Vicki Winn

PINK PEPPERCORN PAVLOVA WITH VANILLA CREAM AND BASIL SYRUP

BASIL SYRUP
1/3 cup fresh basil leaves
1/2 cup light corn syrup
MERINGUES
4 egg whites, room temperature
1 cup sugar, divided
1 1/2 teaspoons cornstarch
1/2 teaspoon white wine vinegar
1 tablespoon pink peppercorns, lightly crushed
VANILLA CREAM
3/4 cup chilled whipping cream
1 tablespoon sugar
1 vanilla bean, split lengthwise

BASIL SYRUP
Blanch 1/3 cup basil leaves in a small saucepan of boiling water for 30 seconds. Drain, then transfer basil to a bowl of iced water to cool. Drain, squeeze out excess water from basil. Puree basil with corn syrup in blender. Cover and chill at least 2 hours or overnight to allow flavors to develop.
Bring basil syrup to room temperature before serving.
MERINGUES
Position rack in the center of the oven and heat to 275F.
Draw six 2 1/2 inch circles on parchment paper, then invert onto baking sheet. Using electric mixer, beat egg whites in a large bowl to soft peaks. Gradually add 3/4 cup sugar, beating to medium firm peaks. Beat remaining 1/4 cup sugar and cornstarch in a small bowl. Gradually beat sugar-cornstarch mixture into meringue, beating until very stiff. Beat in white wine vinegar. Fold in peppercorns. Divide meringue between circles, spread to fill completely. Bake until outside is dry, about 25 minutes. Turn oven off and open door slightly. Let meringues cool in oven until completely dry, about 1 hour.
VANILLA CREAM
Place cream and sugar in a medium bowl. Scrape seeds in from vanilla bean. Using electric mixer, beat cream to soft peaks.

Place a meringue on each plate, top with a generous amount of vanilla cream. Top with strawberries and fresh basil leaves. Drizzle basil syrup on plate.
Enjoy!

Recipe adapted from Bon Appetit, May 2008
www.bonappetit.com/recipes‎

IRISH CREAM LIQUEUR

I made this last year, and distinctly remember not wanting to share, it was so wonderfully delectable.
I put together another batch of delicousness for this St Patrick's day celebration, with the firm resolution to let others try it. It is so quick and easy to make, it literally takes 4 minutes to put all the ingredients into the blender and 30 seconds to whip them all together. However, I think if anyone else wants a taste, they will need to be fast - so much for resolutions.

IRISH CREAM LIQUEUR

1 cup of half-and-half
1 (14 ounce) can of sweetened condensed milk
1 1/2 to 2 cups of Irish whiskey
1 tablespoon of coffee liqueur
2 tablespoons of chocolate syrup
1 teaspoon of vanilla extract
1/4 teaspoon of almond extract

Combine all ingredients in a blender and blend on high for 30 seconds.
Transfer to an airtight container and refrigerate until ready to use.
Shake well before using. Will keep for up to 2 months.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, March 2010
www.arkansasonline.com/

CREAMY ROASTED MUSHROOM SOUP and CARAMEL CREAM PIE

My husband and I were inspired to gather a group of wonderful people together for dinner.
Two of our guests were local chefs and restaurant owners and I must admit that I felt a little nervous. However, I was excited to see our friends and to give the culinary artists a night out of the kitchen - although I did solicit their advice a time or two while cooking.
I kept the menu simple, and tried to do as much in advance as possible, knowing that a gathering is about spending time together.

CREAMY ROASTED MUSHROOM SOUP

1 pound portobello mushrooms, stemmed, cut into 3/4 inch pieces
1/2 pound shiitake mushrooms, stemmed, cut into 3/4 inch pieces
6 tablespoons olive oil
32 ounces chicken broth
1 1/2 tablespoons butter
1 onion, chopped
3 garlic cloves, minced
1/3 cup marsala
3 tablespoons flour
1/2 to 1 cup cream
3/4 teaspoon chopped fresh thyme

Heat oven to 400F.
Line two baking sheets with foil. Spread mushrooms out on prepared baking sheets, drizzle with oil. Season with salt and pepper, toss to coat.
Cover with foil, bake for 30 minutes, uncover and continue baking until mushrooms are tender and still moist, about 15 minutes longer. Cool slightly.
Melt butter in a large pot, add onion and garlic and sauté until onion is tender, about 8 minutes. Add marsala and simmer until almost all of the liquid evaporates, about 2 minutes. Add flour, stir 2 minutes. Add broth, cream and thyme. Stir in mushrooms, puree using an immersion blender. Simmer until heated through and slightly thickened, about 10 minutes. Season to taste with salt and pepper.
Enjoy!

Recipe adapted from Bon Appetit, November 2002
www.epicurious.com › recipes & menus

CARAMEL CREAM PIE

CRUST
3/4 cup almond flour
1 cup graham cracker crumbs
2 tablespoons sugar
8 tablespoons butter, melted
CARAMEL PUDDING
1 cup sugar
1/4 cup water
4 cups whole milk
1 teaspoon vanilla extract
1 teaspoon gelatin
1/2 cup cornstarch
1 teaspoon salt
4 egg yolks
CRISPY RICE
1/2 cup sugar
1 tablespoon water
1 teaspoon corn syrup
1/2 teaspoon salt
1 1/2 cups puffed rice cereal
whipped cream for serving

MAKE THE CRUST
Mix together the almond flour, graham cracker crumbs, sugar and butter, until evenly moistened.
Press the crumbs over the bottom of 8 to 10 individual serving dishes.
MAKE THE CARAMEL PUDDING
In a large, heavy saucepan, combine the sugar and water and bring to a boil over moderately high heat, gently swirling the pan until the sugar dissolves. Cook over moderate heat, undisturbed, until a deep amber caramel forms, about 8 minutes. Remove from the heat. Carefully add 1 cup of the milk, then cook over moderately low heat, whisking gently, until smooth, about 5 minutes.
In a small glass bowl, combine 1/4 cup of the milk with the vanilla, sprinkle the gelatin on top and let stand until softened. In a large glass measuring cup, whisk the remaining 2 3/4 cups of milk with the cornstarch and salt. Pour the milk mixture into the caramel and bring to a boil over moderately high heat, whisking constantly until thickened, about 10 minutes. Remove from the heat and whisk in the egg yolks, one at a time. Return the mixture to a boil and cook until thickened once again, about 5 minutes. Whisk in the gelatin mixture.
Gently divide the caramel pudding evenly over the crust. Press plastic on top of the puddings and refrigerate overnight.
MAKE THE RICE TOPPING
Line a baking sheet with parchment paper and coat with cooking spray. In a small, heavy saucepan, bring the sugar, water and corn syrup to a boil over moderately high heat. Lower the heat to moderate and simmer undisturbed until a deep amber caramel forms, about 5 minutes. Remove the caramel from the heat and stir in the salt and rice cereal. Scrape the caramelized cereal onto the prepared baking sheet and let cool for 30 minutes, until it is hardened.
Break the crispy rice into pieces, spread whipped cream on top of individual pies, and top with crispy rice.
Enjoy!

Recipe adapted from Food and Wine, November 2008
www.foodandwine.com/.../caramel-cream-pie-with-crispy-rice-toppi...

BUTTER

My son asked one Saturday afternoon, if we could make butter. I'm always up for a food challenge, and interested to try new things, so I looked up a recipe online. 

This was my pick of the butter recipes - I loved the descriptions, and great ideas. One of the best tips (although my son didn't want to try it this time) was to add a tablespoon of honey part way through the mixing process, which would add a hint of sweetness.

The butter was very fresh tasting, and although I am sure it would have a long shelf life, it didn't last the hour at our house!

BUTTER

16 ounces of heavy cream
1/2 teaspoon salt

In a stand mixer bowl, combine cream and salt. Mix on high for around 3 minutes (it will look like whipped cream, then will turn yellow and resemble crumbly scrambled eggs).
After this step, keep beating for a few more seconds, you will see a liquid separate from the solids, which is buttermilk. Stop mixing.
Move the butter and bowl to the sink. Fill the bowl with cold water. Squeeze the butter into a ball until you see the water run clear. This means it is free of all buttermilk.
Place your butter on parchment paper, or on a small dish.
Enjoy!

Recipe adapted from 5280 The Denver Magazine
www.5280.com/blogs/.../how-make-butter-home-less-five-minutes