Desserts:

CHAROSET (SEPHARDIC STYLE)
a la Executive Chef Steven Weintraub of Borenstein Caterers

Ingredients: Serves 4 as a dessert:
-20 dates, pitted
-3 bananas
-1/2 cup golden raisins
-1/4 cup sweet red wine
-3 tablespoons silan (date syrup) or honey
-4 tablespoons orange juice
-2 tablespoons finely grated orange zest
-1/2 cup walnuts, toasted
-1/2 cup unsalted pistachios, toasted
-1/2 cup almonds, toasted
-1 ½ teaspoon cinnamon
-1 teaspoon allspice
-1/2 teaspoon ginger
-1 teaspoon nutmeg
-1 teaspoon ground cloves

Preparation:
In a food processor, puree dates until smooth.
Add bananas, raisins, wine, orange juice and silan syrup (or honey) and process to combine.
Add walnuts, pistachios, almonds, cinnamon, ginger, nutmeg, cloves and orange zest.  Process until smooth.
Store covered at room temperature until ready to serve.

About EL AL
Celebrating more than 60 years of service, EL AL, Israel's national airline, offers the most nonstop flights between New York (JFK/Newark) and Israel as well as the only nonstop service from Los Angeles.  Worldwide, EL AL flies to more than 40 destinations from Israel and serves dozens of other destinations throughout the world via partnerships with many other carriers (including 22 additional cities in the U.S.A.). Only EL AL has First Class service on nonstop flights between the U.S.A. and Israel. The airline has annual revenues of about $1.93 billion and carries more than 1.8 million passengers annually.   

EL AL embodies Israel’s values of innovation and caring and the promise of a genuine Israeli welcome.  Your Israel experience begins with EL AL and warm Israeli hospitality. Israeli flight attendants will make you feel at home, the best trained Israeli pilots will take you to and from Israel and passengers enjoy enhanced in-flight dining with freshly prepared healthy meals.  

EL AL. It’s not just an airline. It’s Israel.

Valentines Day Fun: Chocolate-Dipped Strawberries

It's easier than you think to make this show-stopping gift for a special Valentine. Strawberries dipped in chocolate or champagne are a Valentine's Day delight.

1 pound Florida winter strawberries (preferably with stems)
2 cups dark or milk chocolate chips (12 ounces)
1 ½ tablespoons vegetable shortening (divided use)
¼ cup white chocolate chips

Wash, drain and pat strawberries dry with paper towels. Line a baking sheet with waxed paper. In a double boiler, melt dark chocolate chips in 1 tablespoon of the shortening. In another double boiler, melt white chocolate chips with remaining ½ tablespoon shortening. Hold strawberries at stem (or insert wooden toothpick or skewer in each berry) and dip in dark chocolate to cover two-thirds of the berry. Allow excess chocolate to drip off. Place berries on the baking sheet to cool. If desired, place the baking sheet in the refrigerator for about 15 minutes or until chocolate is set.

Remove baking sheet from refrigerator. Use a toothpick or wooden skewer that has been dipped in the melted white chocolate. Drizzle the white chocolate over the chocolate-dipped strawberries in a zigzag pattern. Remove toothpicks or skewers before serving. Makes 18-24 berries (depending on size). Note: A small electric crock-pot or fondue pot may be used to melt chocolate instead of a double boiler.

Microwave Method:
Place chips in a microwave-safe container. Add shortening. Heat on medium power for 30 seconds. Stir mixture until completely melted and smooth. Continue heating on medium power for additional 30-second intervals. Repeat process until completely melted and smooth. The melted chocolate will retain its chip shape until stirred. Dip berries as described above. Chill in a refrigerator for 15 minutes or until firm.

Short-Cut Method: When time is of the essence, follow package directions and melt one 8-ounce carton of chocolate melting candy wafers (sometimes called melts or discs). These commercial products may be found in the produce section of the supermarket or a variety of colors and flavors may be found at cake decorating outlets.

Tips for Dipping Strawberries
Save loads of cash by dipping strawberries yourself.
It's easy and elegant.

1. Leave stems and green caps on berries.
2. To ensure chocolate adheres to berries, make sure strawberries are free of outside moisture. Rinse, drain and carefully pat strawberries with a paper towel until dry.
3. Be careful. Just one drop of moisture in melted chocolate will cause chocolate to seize (clump and harden).
4. Chocolate-dipped strawberries are perfect for a romantic evening in, with candlelight and a bottle of wine.
5. Add multi-colored sprinkles or roll in coconut or chopped nuts to make chocolate-dipped strawberries even more special and delicious.

Winter Strawberry Dessert Pizza
You won't find pepperoni anywhere near this specialty dessert! A cream cheese filling is spread over a sweet crust and topped with glazed strawberries.

For crust, preheat oven to 400 degrees. Grease the bottom of a 12 or 14-inch pizza pan with a small amount of butter or cooking spray. In a large bowl, combine flour, margarine, pecans and brown sugar. Mix well with fork or pastry blender. Spread mixture in pizza pan by gently pressing and spreading dough evenly with palm of hand and fingertips to form a thin crust. Bake for 15 minutes or until golden brown. Cool.

For filling, cream together cream cheese and powdered sugar in a large mixing bowl. Gently fold in whipped topping until thoroughly blended. Spread over cooled crust.

For topping, combine gelatin, sugar, salt and ½ cup of the water in a medium saucepan. Dissolve cornstarch in remaining water. Stir into gelatin mixture. Cook over medium heat until thickened, stirring frequently. Allow topping to cool to room temperature.

Remove caps from strawberries, wash, drain and slice in half lengthwise. Add strawberries to gelatin mixture and place in the refrigerator to chill for about 30 minutes. Spread topping on top of cream cheese layer and chill in a refrigerator for an hour before serving. Makes 10-12 servings.

Short-Cut Method:
Crust:
Purchase one (18-ounce) tube refrigerated slice-and-bake sugar cookie dough. Bring to room temperature. Preheat oven to 350 degrees. Remove ends of package with a sharp knife and cut open along seam. Remove cookie dough from wrapper and place directly onto a 14 or 16-inch pizza pan. Form a crust directly in pizza pan by gently pressing and spreading dough evenly with palm of hand and fingertips. Bake at 350 degrees for about 8-10 minutes or until golden brown. Cool.

Filling:
1 container (24.3 ounces) ready-to-eat cheesecake filling (brought to room temperature)

When cookie dough crust is thoroughly cooled, top with cheesecake filling mixture as you would a pizza. Refrigerate for about 30 minutes or until chilled.

Note: If a lighter texture is desired, place prepared cheesecake filling in a large mixing bowl and fold in 1 container (8-ounces) whipped topping (thawed). There may be some mixture remaining. Don’t worry. Any leftovers will be a welcomed surprise.

Topping: Prepare topping as noted above. Return to refrigerator to chill an additional hour before serving. Makes 10-12 servings.

Poached Fruits

Ingredients:

• ½ Tablespoon Cinnamon
• ½ Tablespoon Cloves
• ½ Tablespoon Rosemary
• Peel of One Orange
• Peel of One Lemon
• 1 Quart of Water
• 1 ½ Quarts Chardonnay
• 2 Cups Sugar
• ¼ Cup Honey
• ¼ Cup Maple Syrup
• 3 Pears, peeled and quartered
• 3 Green Apples, peeled and quartered
• ½ Cup Dried Apricots
• ½ Cup Dried Cranberries
• ½ Cup Walnuts (toasted)

Method of Preparation:

1. Bring first 10 ingredients to a boil and dissolve sugar.  Once liquid reaches a boil, reduce the heat and bring the liquid to 180-190 degrees.
2. Add Fruit and poach until fork tender.
3. Serve with toasted walnuts and some of the poaching liquid.

Baba Rum

Cake -

Ingredients:

• 1 Pound 2 oz. All Purpose Flour
• 4 Eggs
• 2 Teaspoons Salt
• ½ Cup Sugar
• 1 oz. Yeast
• 4 oz. Butter, softened
• ½ Cup Cold Water
• 2 Oranges, zest
• 2 Lemons, zest
• 2 Teaspoons Vanilla

Method of Preparation:
In an electric mixer fitted with a hook attachment:

1. Add ½ the water with the yeast.
2. Add the eggs.
3. Add the flour, sugar, salt.
4. Mix well.

Let rest for one hour or more, then:

• Add butter, zests, and vanilla.
• Mix well.

Grease a bunt cake tin and fill with the dough.  The dough will be very thick and sticky.  Bake at 375F for 25-30 minutes or until the top is deep golden brown.  Rest cake overnight. The cake will be poached in the morning.

Rum Syrup (Poaching Liquid) -

Ingredients:

• 3 Cups Water
• 1 ½ Cups Sugar
• 2 Teaspoons Vanilla
• 2 Teaspoons Rum

Method of Preparation:

Bring the water, sugar and vanilla to a boil in a large pot.  Add the rum.  When ready, put the baked cake in the syrup, flipping a few times, (keep over heat) until the cake triples in size and is light and spongy to the touch.  (The syrup can also be laddled over the cake).  Remove from the poaching liquid and let the excess liquid fall back into the pot.  Serve with lightly sweetened whipped cream and fresh fruit.

Hazelnut Butter Cookies

Ingredients:

• 7 oz. Butter, softened
• 4 oz. Granulated Sugar
• 3 oz. Hazelnuts, roasted and ground fine
• 7 oz. All Purpose Flour
• ¼ Teaspoon Baking Soda

Method of Preparation:

1. Cream together butter and sugar
2. Add Hazelnuts
3. Sift together flour and baking soda and add to butter/hazelnut mixture.  Do not overmix.
4. Form dough into a long roll.  Refrigerate until firm.
5. Slice roll into uniform pieces and bake @ 325F for 12-15 minutes or until light golden brown.

Biscotti al Cioccolato

Ingredients:

• 12 oz. Dark Chocolate
• 12 oz. Honey
• The Zest of One Orange, minced
• 2 ½ to 3 Cups All Purpose Pastry Flour
• 1 Pound Hazelnuts, toasted

Method of Preparation:

1. Heat oven to 325F.
2. Over medium low heat melt chocolate; blend in honey and orange zest.
3. Add chocolate to the bowl of an electric mixer fitted with a paddle attachment.
4. With the mixer running add flour in batches until a stiff smooth dough forms.
5. Blend in the whole nuts.
6. Form into three loaves and bake on an ungreased cookie sheet 25 minutes, or until firm.
7. Let cool slightly and cut on the diagonal into ½ inch thick slices. These are dense cookies and usually do not need a second baking.
   

Biscotti All'Anice

Ingredients:

• 1 Pound Whole Almonds, skin on
• 3 Cups All Purpose Flour
• 1 Cup Granulated Sugar
• ½ Teaspoon Salt
• 1 ½ Teaspoons Baking Powder
• 2 Tablespoons Anise Seed
• 4 Oz. Butter
• 3 Eggs
• 1 Egg Yolk
• 2 Teaspoons Anise Extract

Method of Preparation:

1. Preheat oven to 350F
2. Toast almonds.  When cool, chop into rough pieces (approx. 3 pieces per almond).
3. Combine flour, sugar, salt, baking powder and anise seeds in a bowl.  Blend well to combine.
4. Cut or rub butter into flour and blend until the butter is pea sized.
5. Combine eggs, egg yolk, and anise extract in a separate bowl.
6. Add the egg mixture to the flour mixture and blend lightly until combined.
7. Knead in the almonds until combined
8. Shape dough into three loaves and bake on an ungreased cookie sheet about 22-25 minutes.
9. Remove the loaves and let cool slightly.  Cut the loaves on the diagonal into ½ inch thick slices.  Turn up the oven temperature to 375F and toast the biscotti on both sides until lightly toasted.  Cool on racks.

Blueberry Stuffed French Toast

• 12 slices thick bread ( Texas toast) cubed, divided
• 1 (8-ounce) package cream cheese, cubed
• 1 cup fresh blueberries
• 12 eggs, beaten
• 1/3 cup maple syrup
• 2 cups milk

Spray 9x13-inch glass casserole with cooking spray. Place half the bread cubes in casserole. Add cubed cream cheese and blueberries. Place remaining bread over berries. Combine eggs, maple syrup, and milk; beat slightly to blend. Pour over bread mixture. Cover with plastic wrap and refrigerate overnight.

Remove plastic wrap. Cover with foil when ready to cook, and place in preheated 350 degree oven. Bake 30 minutes. Remove foil and bake an additional 30 minutes.

Topping:

• 1 cup water
• 1 cup sugar
• 2 tablespoons cornstarch
• 1 tablespoon butter
• 1 cup fresh blueberries

Prepare during last half of baking. On stove top, combine water, sugar, and cornstarch. Cook until thick. Add butter and blueberries.

When baking is finished, remove dish from oven and pour Topping over pieces. Allow to cool slightly before serving.

Ballots to Shallots
Best of the Best from Tennessee Cookbook, New Edition (Quail Ridge Press)

Chilled Blueberry Soup

• 1 cup fresh or frozen unthawed blueberries
• 1/2 cup water
• 1/4 cup sugar
• 1/2 cup lemon juice
• 1 teaspoon ground coriander
• 1/4 teaspoon cinnamon
• 1/2 cup plain yogurt
• 1/2 cup sour cream
• 1/2 cup dry red wine

Puree blueberries in blender until smooth. In medium saucepan, combine pureed blueberries, water, sugar, lemon juice, and spices. Cover and simmer over low heat for 10 minutes. Whisk in remaining ingredients, blending until smooth. Chill for several hours before serving. Makes about 6 servings, 1/2 cup each.

Hasbro Children's Hospital Cookbook
Best of the Best from New England Cookbook (Quail Ridge Press)

Blueberry Sour Cream Pie

• 1 cup sour cream
• 3/4 cup sugar
• 1/4 teaspoon salt
• 5 tablespoons all-purpose flour, divided
• 1 teaspoon vanilla extract
• 1 egg, beaten
• 2 1/2 cups fresh blueberries
• 1 (9-inch) pie crust, unbaked
• 2 tablespoons butter, softened
• 3 tablespoons pecans, chopped

Preheat oven to 400 degrees. Combine sour cream, sugar, salt, 2 tablespoons flour, vanilla, and egg. Beat 5 minutes at medium speed or until smooth. Fold in blueberries. Pour filling into pastry shell. Bake for 25 minutes. Combine remaining ingredients, stirring well. Sprinkle over top of pie. Bake 10 additional minutes. Chill before serving. Serves 8.

Recipe by Nelson's Blueberry Farm (Parkdale)
The Fruit Loop Cookbook
Best of the Best from Oregon Cookbook (Quail Ridge Press)

Apple-Blueberry Stir Fry

• 2 tablespoons sugar
• 1 teaspoon cinnamon
• 1/4 teaspoons nutmeg
• Juice and grated peel of 2 large oranges
• 4 tart green apples
• 1 1/2 tablespoons margarine
• 2 cups blueberries
• 6 tablespoons low-calorie whipped topping (optional)

In a small bowl, mix sugar, cinnamon, and nutmeg; set aside. In a large bowl, mix orange juice and peel. Peel, core and thinly slice apples; toss with juice. Place a wok or skillet over medium heat; when wok is hot, add margarine.

When margarine is melted, add sugar mixture and cook, stirring constantly for about 1 minute. Add apple mixture to wok and stir-fry until apples are soft (about 3 minutes); bring to boil, and boil for 1 minute. Add blueberries and stir fry until sauce is thickened; serve hot. Top with whipped topping if desired. Yield: 6 servings.

What's Cooking at the Cooper Clinic
Best of the Best from Texas II Cookbook (Quail Ridge Press)

ORANGE BUTTERCREAM SQUARES

Preparation time: 30 minutes

Crust:
1 1/4 cups (about 25) finely crushed chocolate wafer cookies
1/3 cup LAND O LAKES® Unsalted Butter, softened

Filling:
1 1/2 cups powdered sugar
1/3 cup LAND O LAKES® Unsalted Butter, softened
1 tablespoon milk
2 teaspoons freshly grated orange peel
1/2 teaspoon vanilla

Glaze:
1 tablespoon LAND O LAKES® Unsalted Butter, melted
1 tablespoon unsweetened cocoa

• Combine all crust ingredients in medium bowl. Press mixture onto bottom of ungreased 8-inch square pan. Cover; refrigerate until firm (1 hour).
• Combine all filling ingredients in small bowl. Beat at medium speed until creamy. Spread over crust.
• Combine all glaze ingredients in small bowl; drizzle over filling. Refrigerate until firm (1 to 2 hours). Cut into bars. Store, covered, in refrigerator.

25 bars

Nutrition Facts (1 bar)
Calories 100
Fat 6 g
Cholesterol 15 mg
Sodium 35 mg
Carbohydrate 12 g
Dietary Fiber 0 g
Protein 1 g

CHOCOLATE RASPBERRY MOUSSE

Preparation time: 20 minutes

1/2 cup LAND O LAKES® Unsalted Butter, softened
1/3 cup sugar
2 (1-ounce) squares semi-sweet baking chocolate,
melted, cooled
1/2 cup pasteurized refrigerated real egg product or
2 pasteurized eggs
2 teaspoons raspberry liqueur, if desired
1/2 pint raspberries

• Combine butter and sugar in small bowl. Beat at medium speed, scraping bowl often, until creamy. Add chocolate; continue beating, scraping bowl often, until well mixed. Add egg product; continue beating, scraping bowl often, until very creamy. Stir in raspberry liqueur,
  by hand, if desired.
• To serve, place 4 raspberries in bottom of each of 4 parfait glasses. Top with 1/4 cup chocolate mousse, 4 raspberries and 1/4 cup chocolate mousse. Garnish with remaining raspberries. Store refrigerated. Any remaining mousse can be stored in the refrigerator up to 2 days.

4 servings

Nutrition Facts (1 serving)
Calories 400
Fat 29 g
Cholesterol 170 mg
Sodium 35 mg
Carbohydrate 30 g
Dietary Fiber 3 g
Protein 5 g

FOUR CITRUS POUND CAKE

Preparation time: 35 minutes
Baking time: 45 minutes

Cake:
1 grapefruit
1 lemon
1 lime
1 orange
1/2 cup milk
1 tablespoon grapefruit juice
1 1/4 cups LAND O LAKES® Unsalted Butter, softened
1 1/2 cups sugar
3 eggs
2 1/2 cups cake flour*
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Glaze:
2 tablespoons LAND O LAKES® Unsalted Butter, melted
3/4 cup powdered sugar
1 to 2 tablespoons grapefruit juice
Grated grapefruit, lemon, lime and/or orange peel, if desired

• Heat oven to 350 °F. Grease and flour 12-cup Bundt® pan or 10-inch angel food cake (tube) pan. Set aside.
• Grate peel from grapefruit, lemon, lime and orange. Place 2 teaspoons each grapefruit, lemon, lime and orange peel in small bowl. Add milk and 1 tablespoon grapefruit juice; mix well.
• Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, one at a time, beating well after each addition.
• Stir together flour, baking powder, baking soda and salt in another small bowl. Reduce speed to low. Gradually add flour mixture, alternately with milk mixture, beating just until moistened after each addition.
• Spread batter evenly into prepared pan. Bake for 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool completely.
• Combine 2 tablespoons melted butter and powdered sugar in small bowl; stir until well mixed. Add enough grapefruit juice for desired glazing consistency. Drizzle over cooled cake. Sprinkle with grated peel, if desired.

16 servings
*Substitute 2 1/4 cups all-purpose flour.

Nutrition Facts (1 serving):
Calories 330
Fat 17 g
Cholesterol 85 mg
Sodium 115 mg
Carbohydrate 42 g
Dietary Fiber 1 g
Protein 3 g

Pumpkin Ice Cream Cake (from Chef Meyers-Lussier)

Makes 12 servings
Prep Time: 1 hour and 40 minutes

Crust :

• 3 cups pecans, finely chopped
• ½ cup brown sugar
• 3 tablespoons butter, melted

Filling:

• 2 ½ cups whipping cream, chilled
• 1 cup brown sugar
• 8 large egg yolks
• 1 ½ cups pumpkin, canned, solid packed
• ½ cup light corn syrup
• 3 tablespoons dark rum
• 1 ½ teaspoons ground ginger
• ¾ teaspoon cinnamon
• ¼ teaspoon ground nutmeg

Topping:

• 5 ½ ounces pecan halves
• 12 ounces prepared caramel topping (Kraft)
• Preheat oven to 350 degrees.

Crust:

1. Finely chop nuts and sugar in processor.
2. Add butter and pulse until moist crumbs form. Sprinkle over the bottom of a 9-inch spring form pan, patting evenly. Freeze 10 minutes.
3. Bake crust until golden, about 10 minutes. Cool completely. Take a sheet of aluminum foil and wrap securely around the outside of pan. Set aside.

Filling:

1. Whisk 1 cup cream, sugar and yolks in heavy medium saucepan. Stir constantly over medium heat until candy thermometer registers 160 degrees, about 6 minutes. Strain into large bowl.
2. Using electric mixer, beat mixture until cool and slightly thickened, about 8 minutes.
3. Beat in pumpkin, corn syrup, rum and spices.
4. Using electric mixer, in a separate large mixing bowl, beat remaining 1 ½ cups cream to stiff peaks.
5. Very slowly whisk a stream of custard into the whipped cream, being careful that the whipped volume of the mixture is as high as possible.
6. Transfer filling to crust. Cover and freeze until firm, preferable at least 8 hours.

Topping:

1. Arrange pecans side by side in a circular pattern atop torte. Drizzle caramel as evenly as possible over top. Spread evenly with a rubber spatula.
2. Freeze again until caramel sets, about three hours.

Pomegranate Jelly
(from Pomegranate Council)

• 2 cups fresh pomegranate juice (about 4 large pomegranates)
• 4 cups sugar
• ¼ teaspoon butter
• 1 to 2 pouches (3 ounces each) liquid pectin **see important note below

Add juice to a 5-quart nonreactive saucepan; stir in sugar. Add butter (helps reduce foaming). Stirring constantly, bring mixture to a full boil over high heat. Quickly stir in pectin. Return to a full boil; boil exactly 1 minute. Remove from heat; skim off any foam. Immediately pour into hot, sterilized canning jars within 1/8-inch of the top; cover with hot sterilized lids. Cool, then refrigerate. To make jelly shelf-stable, process filled canning jars according to instructions from jar manufacturer.

Makes about 5 cups

**One pouch of liquid pectin makes a softer jelly; two bags of liquid pectin makes a firmer jelly similar to the purchased product.

Pomegranate Jelly with Ginger
(from Pomegranate Council)

Add 1 tablespoon finely shredded fresh gingerroot to pomegranate juice mixture before cooking.

Pomegranate, Grapefruit, and Lemon Marmalade
(from Pomegranate Council)

• 2 lemons
• 1 small red grapefruit
• 3 cups water
• 1 cup pomegranate juice (about 2 large pomegranates)
• 3 cups sugar

Slice ends off lemons; cut each into quarters, then remove seeds. Cut crosswise into paper-thin slices; reserve in a 2-quart bowl. Slice ends off grapefruit; cut into eights, then remove all seeds. Cut crosswise into paper-thin slices; add to bowl with lemon. Cover with 3 cups water; chill overnight. Combine fruit and soaking liquid, pomegranate juice, and sugar in a 4-quart nonreactive saucepan. Over high heat, bring to a full boil, stirring until sugar dissolves. Reduce heat to medium; cook until thick, stirring occasionally, about 1 hour 30 minutes. Take care toward the end not to scorch marmalade. It is done when a little liquid pours off the edge of a teaspoon in one stream.

Makes about 3 cups.

FRESH CALIFORNIA APRICOT COBBLER

California Fresh Apricot Council

• 6 cups fresh apricot halves (about 2 lbs.)
• ¾ cup sugar
• 2 Tbsps flour
• ½ tsp cinnamon
• ¾ cup all-purpose flour
• 1 ½ tsps baking powder
• ¼ tsp salt
• ¼ cup unsalted butter, cold
• ½ cup chopped walnuts
• ¼ cup milk

Preheat oven to 425degrees. Toss apricots with next 3 ingredients; arrange evenly in ungreased 11 x 7 x 1 ½ inch baking dish. Combine ¾ cup flour and next 3 ingredients; cut butter in until mixture resembles fine crumbs. Stir in milk until mixture pulls away from sides of bowl and forms clumps. Gently stir in walnuts; drop 8 spoonfuls of dough on top of apricots. Bake until dough is golden brown and filling bubbles, about 30 minutes. Serve warm or at room temperature.

Serves 8.

ORIENTAL ORANGES

• 12 lrg. Oranges
• 7 oz Sugar
• 3tbs Grand Marnier or Cointreau
• 2tbs Grenadine

Syrup Peel the zest from the oranges in long strips. Cut the zest into very, very fine julienne strips. Remove the pith (white part,) in vertical strips to expose the flesh of the orange. Holding the oranges over a strainer with a bowl below it cut each segment away from the membrane that holds the orange together. Squeeze all the discarded membranes to remove as much juice as possible into the bowl with the juice. Blanch the julienned zests in boiling water for 1 minute. Remove water and drain in a sieve. Put the sugar into a large wide saucepan and cook over a medium heat until the sugar melts and becomes a light golden color. Add the collected orange juice and stirring to mix well, until liquid has the consistency of a light syrup. Add the julienned zest to the syrup, as well as the liqueurs. Add the orange segments and shake the pan well, so that they are covered in syrup. Add a drop more of liqueur to the pan. Arrange the segments on plates to look like stars, cover with syrup and decorate with julienned zests.

Frosted Watermelon

Ingredients

• Seedless watermelon cut into ½ to ¾ thick slices
• Yogurt
• Granola

Using you favorite cookie cutters, cut into shapes. Drizzle yogurt on top and sprinkle with granola.

Apple Cider Ice Cream

Ingredients
20 oz. milk
9 oz. heavy cream
9 egg yolks
3.2 oz. sugar
1 vanilla bean
6 oz. apple cider

Instructions
Bring heavy cream, sugar, milk, and vanilla bean to a boil. Once it has come to a boil, slowly temper with the egg yolks and cook under a low heat until thickened. Strain mixture. Then pour mixture and apple cider into an ice cream machine (you may use pre-made cinnamon or french vanilla ice cream, if an ice cream machine is unavailable).

Brutti Ma Buoni
FROM FEDDILIA RESTAURANT
243 E. 58TH ST. NY
(212)758-1479

INGREDIENTS: 1 cup shelled hazelnuts toasted, skinned, and finely chopped.
1 cup confectioners sugar, sifted.
4 egg whites
Pinch of salt

DIRECTIONS:-Preheat oven to 275. Line two baking sheets witH non-stick parchment paper.
-Put the hazelnuts and confectioners sugar in a heavy saucepan. Beat the egg whites and a pinch of salt in a bowl until stiff, then add to the pan. Place the pan over moderate heat and cook for 30 min., stirring all th time, until the mixture comes away from the sides of the pan and is a light golden brown.
-Remove the pan from the heat. Scoop out mixture with two teaspoons into dough mounds on baking sheets. Bake for 40 min.
-Makes 30-35 cookies

Double Hot Chocolate

Ingredients
4 oz. semi-sweet chocolate
8 oz. extra bitter chocolate
4 1/2 oz. sugar
4 1/2 oz. water
1 oz trablit (coffee liquid or Sanka)
7 oz. butter
5 eggs

Instructions
Cut the chocolate and butter into small pieces.

Bring water and sugar to a boil, and then add the chocolate and butter, and whisk together until completely melted.

Add the trablit to bring out the flavor of the chocolate.

Whisk the eggs and fold into the mixture.

Pour the mixture into a 9" baking mold that has been greased and lined with 9" round parchments or wax paper.

Bake in a water bath in a 350-375 degree oven for about 45 minutes to an hour.

Sauce
7 oz. milk chocolate
4 oz. heavy cream
2 oz. honey

Bring cream to a boil and pour onto the chocolate to melt. Add the honey.

When warm, remove the cake from the mold and cut into ten slices.

Place a portion of the cake on a plate with a dallop of sour cream and sauce over the cake.

Chocolate Terrine with Creme Anglaise

serves 8 to 10

Ingredients
1-3/4 lbs semi-sweet dark chocolate
1-1/2 pts heavy cream
4-1/4 oz sugar
3 oz butter
1 oz Grand Marnier
fresh mint
orange segments
1 egg
1-1/2 egg yolks
1 dash vanilla

Instructions
To make the chocolate terrine, bring one pint of heavy cream, 2-1/4 oz sugar, and butter to a boil in a heavy sauce pot. Remove from stove and allow to co ol for 5 minutes. Add chocolate and stir until fully melted. Finish with Grand Marnier.

Line a small loaf pan with plastic wrap so no air lies between the wrap and the pan. Pour chocolate mixture into loaf pan and cool.

To make the creme An glaise, break the egg into 1 tbsp cream. Add egg yolks, rest of cream, 2 oz sugar, and vanilla. Cook in a double boiler until mixture lightly coats the back of a spoon. Cool immediately by placing pot in an ice bath.

Put sauce on plates. Place slices of terrine on the sauce, garnish with mint and orange segments.

From The Assembly, New York City

Espresso Flan

Ingredients
3 eggs
2 egg yolks
5 tbsp sugar
2 tbsp Kahlua
1 tsp rum
1 pinch cinnamon
3 tbsp heavy cream

Instructions
Preheat o ven to 350 degrees. butter 8 small bain marie molds and place in a pan of boiling water. The water should come 2/3 up the side of the molds.

Mix all the ingredients well, and pour into molds. Cook for 50 minutes until each flan is firm to the touch . Remove from heat and let stand until cool.

From Restaurant Dano, New York City

Oreo Mudslide Pie

serves 12

Ingredients

24 oz. (4) Oreo Pie Crust
3 oz. Melted butter
3 oz. Kahlua Licor De Cafe
4 oz. Heavy cream
4 oz. butter
16 oz. Oreo Crunchies
16 oz. Milk chocolate, melted
32 oz. whipped topping, divided
4 tbsp. Baileys Original Irish Cream
2 tbsp. Hershey's chocolate syrup
as needed Oreo Chocolate Sandwich Cookies

Instructions

1) To prepare the crust, pack a 1/2-inch layer of the crumbled pie crust crumbs into the bottom only of a greased 10x2" round cake pan. Bake in a preheated 350 degree oven for 5 minutes, set aside until needed.

2) To prepare the filling, combine the Kahlua, heavy cream and butter in a saucepan; bring to a boil, remove from the heat and add Oreo Crunchies, milk chocolate and 16 oz. of whipped topping. Pour the mixture into the reserved crust and place in the freezer for at least 2 hours.

3) To prepare the icing, combine the Baileys, Hershey's chocolate syrup and the remaining whipped topping in the bowl of an electric mixer fitted with a whip, and mix on high speed, or by hand with a flexible wire whip.

4) Gently dip the cake pan into a large bowl of warm water to loosen it, making sure not to allow water inside. Remove the pie from the pan; spread the icing over the entire pie reserving enough to dot around the top. Garnish each dot with an Oreo Chocolate Sandwich Cookie.

courtesy of Michael Martins-Richmond, VA
Winner of the "Ultimate Oreo Recipe Contest"

Strawberry Souffle

Ingredients
5 pts strawberries, rinsed and hulled
1/2 cup Grenadine syrup
3 oz white chocolate
2 tbsp unsalted butter
1/2 cup water
5 egg yolks
1 cup sugar
1 cup plus 2 tbsp egg whites

Instructions
Puree strawberries in blender with grenadine. Reduce mixture by half over medium heat, then cool. Stir often to prevent burning. Reduced puree should yield 2 to 3 cups.

Grease 8 souflee dishes lightly with butter, then coat lightly with sugar and set aside.

Place white chocolate, butter, and strawberry puree in a metal bowl over simmering water until butter and chocolate are melted. Set aside.

In mixing bowl, combine egg yolks and 1/2 cup water and whisk at high speed until volume has increased by 4 times. Add strawberry mixture and set aside. Whip egg whites and sugar until soft peaks form, then fold in egg yolk mixture evenly and rapidly.

Ladle mixture into souffle dishes, scraping off any excess batter to make even tops. Bake at 375 degrees for 7 minutes. Sprinkle with powdered sugar and serve immediately with whipped cream.

From The Quilted Giraffe, New York City

Tiramisu

Ingredients
5 egg yolks
1/4 cups sugar
1-1/4 cups marscapone cheese
1 cup heavy cream
3/4 cup freshly made espresso coffee
6-9 double ladyfingers or Champagne biscuits
1/4 cup cocoa powder

Instructions
Beat egg yolks and sugar until thickened and a light lemon color. Add marscapone and beat until thoroughly blended.

Whip cream, and fold into the mixture.
Dip ladyfingers into espresso and arrange the on a serving dish (about 9-1/2" x 13- 1/2" x 2"). Pour in cheese and cream mixture, smooth the top.

Put cocoa in a small sieve and dust evenly over the top. Refrigerate.

From Minetta Tavern, New York City

Warm Cherry and Blueberry Cobbler

1 oz. baking powder
1 tsp. cinnamon
2 eggs
7 oz. sugar
1 tsp. salt
1 cup milk
8 oz. butte
1 cap vanilla extract
12 oz. flour
fresh cherries and blueberries*
* The amount of berries used should be enough to cover the base of the mold.
Place the flour, baking powder, salt, sugar, and cinnamon in a bowl and mix.
Slowly add the eggs and the other wet ingredients. Melt the butter and add.
Pour mixture in a deep ramekin and bake in a 375 degree oven.
Sliced almond and streusel may be added on top before baking.
Streusel
6 oz. brown sugar
3 oz. sugar
6 oz. butter
1/2 tsp. cinnamon
20 oz. cake flour
Combine all the ingredients together and mix.

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NOUGAT GLACE DU MAS AU MIEL DE PRO VENCE
Frozen Nougat with Provencale Honey and Raspberry Sauce
Yields: 8 servings

Orange liqueur
1/2 cup candied fruit

NOUGATINE
1 cup sugar
1/4 cup glucose or corn syrup
3/4 cup chopped almonds, warmed in oven

ITALIAN MERINGUE
5 tablespoons sugar
2 tablespoons glucose or corn syrup
1/4 cup honey, preferably made in Provence
4 large egg whites
2 cups heavy cream, whipped to soft peaks

RASPBERRY SAUCE
1/4 cup sugar
1/2 cup water
1 12-ounce package frozen raspberries, thawed

CRtME ANGLAISE
2 cups milk
1 vanilla bean, split, or 1 teaspoon vanilla extract
S large egg yolks
1/4 cup sugar
Fresh raspberries, for gamish

1. Pour orange liqueur over candied fruits in small bowl to cover. Let marinate overnight; drain.

2. For nougatine: heat sugar and glucose or corn syrup in heavy-bottomed saucepan over medium heat, stirring occasionally until sugar melts. Then boil until mixture turns medium brown color. Remove from heat and stir in warm almonds. Return to high

heat and cook until mixture boils and detaches from sides of pan, 30 to 60 seconds longer. Immediately pour out onto marble slab or lightly oiled baking sheet. Spread and fold mixture with metal spatula to cool. When cooled but still flexible, roll out thinly with rolling pin. Cut into strips. When completely cool, break up some of the strips into pieces, place in large plastic bag and crush to bits with a rolling pin. Measure 3/4 cup crushed nougatine and set aside; reserve remaining nougatine for another use.

3. Set 8 4-inch pastry rings or tart molds on baking sheet and line each with square of plastic wrap, leaving a generous overhang.

4. For Italian meringue: heat sugar, glucose or corn syrup, and honey in heavy-bottomed saucepan over medium heat, stirring occasionally until sugar melts. Then boil until mixture reaches 248 degrees F on candy thermometer. Meanwhile, beat egg whites in standing mixture to stiff peaks. With the mixer running, drizzle hot syrup into egg whites. Continue beating until meringue is completely cooled.

5. Add whipped cream to bowl with cooled meringue. Sprinkle drained candied fruit and 3/4 cup nougatine over. Fold until evenly mixed. Spoon mixture into prepared rings or molds and smooth tops. Fold excess plastic wrap over tops to cover. Spoon remaining mixture into bowl and cover with plastic wrap. Freeze until set, at least 4 hours or overnight.

6. For raspberry sauce: combine sugar and water in saucepan and simmer over medium heat, stirring occasionally, until sugar melts. Cool. Force raspberries through sieve with back of spoon to puree. Stir in 4 tablespoons cooled sugar syrup. Chill.

7. For cr~me anglaise: scald milk with vanilla bean, if using; remove from heat and let stand 10 minutes to infuse. Remove bean, if using. Beat egg yolks with sugar until thick and light. Whisk in hot milk and return to saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon until custard thickens; if you draw a finger across the back of the spoon it will leave a clear trail. Stir in vanilla extract, if using. Chill.

8. Unmold desserts onto plates and smooth the tops. Serve with raspberry sauce and cr~me anglaise, and fresh raspberries.

By Francis Robin
Master Chef of FranceHotel-Restaurant "Le Mas du Soleil"
38 Chemin Saint-Come13300 Salon-de-Provence, France
Tel. 04-90-56-06-53 / Fax 04-90-56-21-52

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PARFAIT ORANGE AU GRAND MARNIER
SAUCE AMANDE DE PRO VENCE
Orange Parfait with Almond Custard and Orange Sauces
Yield: 8 servings

Grenadine syrup
1 3 1/2-ounce container candied orange peel (about 1 cup)

ITALIAN MERINGUE
1 tablespoon granulated sugar
1 tablespoon glucose or corn syrup
2 large egg whites

BOMBE MIXTURE
2 tablespoons granulated sugar
1 tablespoon glucose or corn syrup
2 large egg yolks
1/3 cup orange liqueur
2 cups heavy cream, whipped to soft peaks

ALMOND CREME ANGLAISE
2 cups milk
1 vanilla bean, split, or 1 teaspoon vanilla extract
1/2 cup ground blanched almonds
5 large egg yolks
1/4 cup granulated sugar
1/4 teaspoon almond extract

ORANGE SAUCE
1 cup orange juice
1/2 cup granulated sugar

ROYAL ICING
1 large egg white
1 1/3 cups confectioners’ sugar
1/2 cup slivered almonds
2 tablespoons confectioners’ sugar
Red currants (optional)
4 oranges, peeled and sectioned, with pith and pits removed
8 fresh mint sprigs, for gamish

1. Pour grenadine over candied orange peel in small bowl to cover. Let marinate overnight. Drain and measure 1/2 cup for parfait mixture; reserve remainder for decorating plates.

2. Line a 4- by 13 1/2- by 1- inch rectangular mold with plastic wrap, leaving a generous overhang.

3. For Italian meringue: heat sugar and glucose or corn syrup in heavy-bottomed saucepan over medium heat, stirring occasionally until sugar melts. Then boil until mixture reaches 248 degrees F on candy thermometer. Meanwhile, beat egg whites with hand-held mixer to stiff peaks. Beating continuously, drizzle hot syrup into egg whites. Continue beating until meringue is completely cooled.

4. For bombe: heat sugar and glucose or corn syrup in heavy-bottomed saucepan over medium heat, stirring occasionally until sugar melts. Then boil until mixture reaches 239 degrees F on candy thermometer. Meanwhile, beat egg yolks with hand-held mixer to stiff peaks. Beating continuously, drizzle hot syrup into egg yolks. Continue beating until mixture is completely cooled and thickened.

5. Fold bombe mixture into meringue. Fold in whipped cream and 1/2 cup drained, candied orange peel. Spoon into prepared mold and smooth top. Fold excess plastic wrap over top to cover and freeze until set, at least 4 hours or overnight.

6. For almond cr~me anglaise: scald milk with vanilla bean, if using. Remove from heat, add almonds, and let stand 10 minutes to infuse. Remove bean, if using. Beat egg yolks with sugar until thick and light. Whisk in hot milk and retum to saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon until custard thickens; if you draw a finger across the back of the spoon it will leave a clear trail. Stir in vanilla extract, if using. Chill.

7. For orange sauce: combine orange juice and sugar in small saucepan and boil to reduce by one-half. Chill.

8. For royal icing: whip egg white with sugar until stiff peaks form.

9. Preheat broiler. Toss slivered almonds with confectioners’ sugar and spread in single layer over baking sheet. Broil until golden brown, about 1 minute. Let cool. To make almond flowers, arrange 5 slivered almonds around a dot of royal icing. Place red currant, if using, in center, or use dab of grenadine to color. Continue to make 15 more flowers

10. To serve, unmold parfait and cut crosswise into 8 pieces. Make pool of almond cr~me anglaise in center of each of 8 plates. Top with parfait slice. Decorate each plate with 2 almond flowers, the remaining candied orange peel, the orange sections and mint leaves. Spoon orange sauce over parfait, then use spoon to make S "dots" of orange sauce around each plate.

By Rene Berard
Master Chef of France
Restaurant "Hostellerie "Berard"
Rue Gabriel Peri
83740 La Cadiere d’Azur, France
Tel. 04-94-90-11-43 / Fax 04-94-90-01-94

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