Serves 4
2 cups hulled strawberries, cut in half
2 cups dark purple grapes
1 dark purple plum, cut into 8 wedges
1 small orange, cut into 4 wedges
¼ cup butter, melted
¼ cup honey
1/4 teaspoon kosher or sea salt
¼ cup pistachios, roughly chopped
Four slices of artisan bread, cut in half and toasted
1 cup mascarpone cheese

1. Preheat oven to 425 degrees with a rack positioned in the middle of the oven. 
2. Spread the fruit out on the baking pan in a single layer, drizzle the butter and the honey over the fruit. Sprinkle with salt. Place the pan into the oven.
3. Roast the fruit for about 15-20 minutes, the fruit should soften and the juices should mingle with the butter and honey on the bottom of the pan. Remove the pan from the oven and cover to keep warm.
   
   
4. Spread each piece of toasted bread with mascarpone cheese. Leave a depression in down the middle of the cheese. Spoon the roasted fruit onto the center of the cheese. Squeeze the orange onto the fruit. Sprinkle with pistachios. Serve warm.

The roasted fruit can be covered and warmed up to serve.

Other fruit combination:
Black plums, pears, peaches, black grapes
Peaches, strawberries, blackberries
Pineapple, banana, strawberries
Figs, peaches, grapes

When making a chocolate soufflé or chocolate mousse you end up with lots of extra egg yolks. Here is a wonderful recipe for a simple, yet elegant tart. I made mine in a 7" tart pan because that is the size pan I own. A smaller tart left me with about 1 1/2 cups of extra custard. I put the custard into a large ramekin and baked it in a water bath along with the tart. I did not do the caramel on top-I ran out of time! I was still so delicious!

This recipe is easy to execute and rich in flavor. Credit for the recipe goes to Serious Eats. Serious Eats is a recipe website that carefully explores each recipe they publish. 
This recipe makes a delicious chocolate mousse too! Chocolate mousse and chocolate soufflé are very similar recipes. Mousse is served cold and soufflé is baked and served hot. Both are delicious! If you want to serve this recipe as a mousse, simply divide it into coupe glasses and refrigerate for 4 hours. Serve cold with whipped cream.

Key steps to remember for soufflé:

• With just 2 of us at home, I have been cutting recipes in half. This recipe worked perfectly as a half recipe.
• I used 7 oz. coffee cups and they worked perfectly fine but the soufflé's did not rise as high over the rim because they were taller than a 4 oz ramekins. You can fill a 7oz cup to the top but you will need to bake the soufflé's longer. 14-15 minutes worked for me. Be sure your coffee cups can be put in the oven before using. 
• When buttering your molds it is easiest to brush melted butter onto the bottom and up the sides. Then coat with your sugar.
• After the chocolate is melted be sure to leave it over the water bath. Keeping the chocolate warm is important for when it comes time to fold in the whipped egg whites.

What do I do with all those extra yolks?!!!  I made a creme brûlée tart. Click here for more ideas.

For the Ramekins:
Softened unsalted butter, for greasing the ramekins (approximately 3 tablespoons)
Granulated sugar, for coating ramekins (approximately 3 tablespoons)

For the Soufflés:
2 1/2 ounces (about 1/4 cup; 70g) heavy cream and/or whole milk
1 3/4 ounces 68-71% dark chocolate, chopped (about 1/3 cup; 50g)
1 3/4 ounces unsweetened chocolate, chopped (about 1/3 cup; 50g)
1 3/4 ounces (1/2 cup; 50g) Dutch process cocoa powder
3 1/2 ounces (scant 1/2 cup; 100g) water-warm water
1 teaspoon vanilla extract
Whites from 8 large eggs, straight from the fridge (8 3/4 ounces; 250g)
3 1/2 ounces (1/2 cup; 100g) granulated sugar
3/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

1. Preheat oven to 400°F (204°C) with the convection fan turned off and oven rack in center position. Liberally butter the interiors of eight 4-ounce ramekins, making sure to butter right up to the upper edge of the rim of each ramekin. Sugar the buttered insides evenly, tapping out excess, and set ramekins aside.
2. ​Place 2 1/2 cups water in a 3-quart sauce pan on the stove over medium heat. In a large, heat-proof bowl that will sit comfortably on the pot without toppling over or touching the water below, combine cream and/or milk, dark chocolate, and unsweetened chocolate. Whisk gently until chocolate is melted, cream and/or milk are fully incorporated, and a smooth ganache has formed.
3. Turn off heat, then carefully whisk in cocoa powder, water, and vanilla extract until smooth. Leave bowl atop pot of hot water, off the heat, to keep the ganache warm.
4. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites on high speed until they become foamy, about 20 seconds. Reduce mixer speed to medium and gradually add sugar and salt, then return to high speed and whisk the egg white mixture until firm, glossy, smooth peaks form, about 2 minutes.
5. Using a silicone spatula, stir about 1/4 of the egg whites into the chocolate ganache until thoroughly incorporated, to lighten it. Then gently but thoroughly fold in the remaining egg whites, taking care not to deflate the mixture, until no visible whites remain. As soon as there are no more unincorporated whites, spoon soufflé mixture into prepared ramekins just to the top, then even the tops with an offset spatula. (You may prepare soufflés up to this point, and bake later; see note.)
6. Evenly space ramekins on a rimmed half-sheet tray and bake in the center of the oven for 12 minutes for soufflés that are wet on the inside, or 13 to 14 minutes for ones that are drier. The soufflés will have risen tall above the rims of the ramekins and look dry on top. Serve immediately.

Serves 6
1 1/2 cups water
1 Tablespoon butter, softened
3 eggs, beaten
½ cup sugar
1 ½ cups half- and- half or whole milk 
½ teaspoon salt 
1 teaspoon vanilla extract
*4 cups bread or croissant cubes (stale bread works best. See *note below if using fresh bread) 
1/3 cup dried cranberries, cherries, or raisins
2 ounces bittersweet chocolate, chopped
 
*Note on bread: If the bread is fresh spread the cubes out on a baking sheet. Put the pan in a 325 degree oven and toast for about 10 to 12 minutes, or until dry. If your bread is already dry or stale, skip this step.

1. Generously butter a 7-by-3-inch round baking pan or soufflé dish (1.5 quart). If you plan to remove the pudding from the pan for an attractive presentation, cut out a round of parchment paper and place it in the bottom of the buttered dish. 
2. Place the bread cubes to a large bowl; add the dried cranberries and chopped chocolate and toss to combine. Set aside.
3. In a medium bowl, combine the eggs, sugar, half-and-half, salt, and vanilla. Whisk until blended.
4. Pour the egg mixture over the bread cubes and stir gently until the bread cubes are well-coated. Spoon the bread mixture into the prepared baking pan.
5. Pour 1 1/2 cups of water into a 6-quart Instant Pot.
6. Butter a 10 or 12-inch sheet of foil. Cover the pan of bread pudding tightly with the foil (buttered side-down). Place the pan in a baking sling or on the steaming rack. Carefully lower the pan and sling or rack into the pot.
7. Lock the lid in place and set the steam vent to the sealing position. Choose the manual setting (or pressure cook button), high pressure, and set the time for 44 minutes. When the time is up, let the pressure release naturally for 10 minutes.
8. Release the remaining pressure and remove the lid. Remove the bread pudding to a rack. Let the pudding stand for about 5 minutes. Remove the foil.
9. If desired, when the bread pudding is cool enough to handle, run a knife around the side of the pan and carefully remove it to a serving plate. Alternatively, spoon the warm pudding into bowls.

Serves 4
2 cups cooked rice 
½ can unsweetened coconut milk-I like Thai Kitchen or other thick coconut milk)
1/4 cup sugar
1/2 teaspoon salt
1 tablespoon butter
1/2 teaspoon vanilla extract
1 cup fresh, frozen or dried fruit 

1. Combine the  cooked rice, coconut milk, sugar and salt in a 4 qt saucepan over medium-low heat.
   
2. Cook, stirring frequently to prevent the rice from sticking to the bottom of the pan. Continue cooking until thick and creamy, 15 to 20 minutes. Remove from the heat and stir in the butter and vanilla. Serve warm or cold, topped with fruit.

A galette is a wonderfully rustic tart that is easy to construct and quick to cook. I use one disk of dough from the The Art of the Pie. Prepare the full dough recipe to make 2 discs of dough. Use one now and freeze one for later.

 ​Serves 8

Fruit Filling
​3 1/2 cups berries, stone fruit, or other fruit, chopped or thinly sliced, or any combination. You can also use frozen fruit. Note: do not thaw frozen fruit before baking. If using frozen berries add 1 tablespoon of thickener as there will be lots of juice when the berries thaw in baking.
Pinch of salt
Juice of half a lemon 
1/4 cup granulated sugar 
1-2 tablespoons tapioca flour/starch (see Note, below)
 
To Finish
1 egg beaten with 1 teaspoon water (optional)
Turbinado or coarse sugar for sprinkling
 

1. Heat oven to 400°F.
2. Place a piece of parchment paper on a large baking sheet or pizza pan.
3. Flour your work surface and roll the dough out into 14 inches circle. Carefully transfer the rolled dough to the parchment paper in the pan. 
4. Combine fruit, salt, lemon juice (if using), sugar, and starch in a medium bowl and set aside. Taste the fruit and add more sugar if you'd like. Place the fruit filling into the center of the dough, leaving a 2-inch border.
5. Fold the border over fruit, pleating the edge to make it fit. The center will be open.
6. Whisk the egg with 1 teaspoon of water and brush it over the crust. Sprinkle it with turbinado or coarse sugar.
7. Bake the galette for 30 to 35 minutes, or until golden all over and the fruit is bubbling* and juicy. If cooking with frozen fruit add 10 minutes to the baking time. * the test to see if the filling is fully cooked, look to see that the filling is bubbling. If it is, the galette is ready and the center will thicken as it cools. Cool the galette on a wire rack for at least 20 minutes. Serve warm or at room temperature.Your galette will keep at room temperature for a few days and up to a week in the fridge. To keep the crust crisper, cover with a cotton towel not plastic wrap.

 
​Variations and notes:

• Fruit: Use whatever fruit you like to bake with. Berries and very ripe peaches or pears will produce a wetter center. You'll need about 1 tablespoon more of your thickener.
• Flavor: Spread the bottom of the crust with jam or honey. Add 1 teaspoon of ground ginger to the sugar.
• Thickeners: Tapioca flour or starch are my favorite for a clear thickening. You can use an equal amount of cornstarch. Different kinds of fruit have different pectin levels, and might need more or less thickener.
  • Apples or blueberries-1 tablespoon.
  • Peaches or fresh cherries- 1 tablespoon.
  • For strawberries, blackberries, raspberries, and rhubarb-2 tablespoons.
  • For frozen berries-2 tablespoons.

This recipe is featured in my cookbook "Beautifully Delicious-Cooking with Herbs, and Edible Flowers". 
Make dessert or breakfast special with these beautiful crepes. Delicate and light, they provide the perfect landing place for fresh fruit, sweetened yogurt, and honey. I use pansy, calendula, violet, rose, bachelor button, and dianthus petals.  

Makes 8 crepes 
 
⅔ cup milk
⅔ cup water
3 eggs
3 tablespoons melted unsalted butter
1 cup flour
¼ teaspoon salt
2 tablespoons additional melted butter (for the pan)
1 cup edible flower petals 

Fresh fruit or fruit jam

1. Place milk, water, eggs, and melted butter in a blender and mix until smooth. Add the flour and salt to the blender and mix, scraping down the sides of the jar as needed. The batter will be thin.
2. Heat an 8-inch crepe pan or nonstick skillet over medium-high heat. When hot, brush very lightly with melted butter. Pour ¼ cup of batter into the pan while tilting it to cover the surface with the batter. If using a 10-inch pan, prepare crepes with 1/3 cup of batter.
3. Sprinkle the batter with flower petals and place whole flowers face up. Cook for 30-45 seconds. Turn crepe over and cook another 30 seconds. Remove the crepe and place on a wire rack to cool. Repeat with the remaining batter. Cooled crepes can be stacked if needed.
4. Fill crepes with jam, sweetened ricotta, chocolate sauce, or fruit. You can drizzle with maple syrup, honey, or other sauce.

 
Variation
 
Herb Crepes with Lemon Yogurt Cream      
Replace the edible flowers with freshly chopped herbs and cook crepes as above. Dill with savory ricotta, cheese, or other savory filling. Season with salt and pepper to taste.  Herb options: parsley, chive, basil, dill, tarragon, and cilantro. Add smoked salmon or smoked trout to your crepe for a special brunch dish.

​6-8 servings
 
8 ounces bittersweet chocolate (60-70% cacao), chopped, chips are fine to use also
¼ cup strong coffee or espresso
6 tablespoons unsalted butter, room temperature
3 egg yolks
½ cup heavy cream or whipping cream
3 egg whites
¼ cup sugar
 
 

1. Fill a saucepan 1/3 full of water.  Bring to a gentle simmer.  Place the chopped chocolate and the coffee into a heatproof bowl or double boiler. Place the bowl on top of the pan (make sure the bowl does not touch the water). Melt the chocolate, stirring occasionally to combine. Remove the bowl from the heat.
2. Whisk the soft butter into the melted chocolate until smooth. One by one, whisk in the egg yolks. Set aside to cool.
3. By hand or with a mixer, whip the cream into soft peaks. Set aside. Wash the whip if using to mix egg whites.
4. In a clean bowl, whip the egg whites until they form soft peaks.  While whipping, sprinkle in the sugar and continue to whip until stiff shining peaks are formed. 
5. Add the cooled chocolate mixture down the side of the whipped egg white bowl, and delicately fold them together. When almost blended fold in the whipped cream. 
6. Spoon the mousse into a single serving bowl, individual cups, or glasses. Cover and chill for 2-4 hours, or overnight.  The mousse will keep refrigerated for 2-3 days.

Serves 4-6
4 apples cut into 1-inch chunks- skin peeled or left on-your choice
1/2 cup firmly packed brown sugar-I prefer dark brown sugar
1 teaspoon ground cinnamon 
1/4 teaspoon ground nutmeg 
2 tablespoons water 
2 tablespoon butter
¼ cup heavy cream

1. Place the first 4 ingredients in a large zip-top plastic bag, seal, and toss to coat the apples.
2. Pour the coated apples into a medium saucepan with 2 tablespoons of water, and butter. Cook over medium heat, stirring occasionally, about 8 minutes or until apples are tender and sauce begins to thicken.
3. Pour in the heavy cream and continue to cook for 1 more minute. Serve warm with vanilla ice cream, sour cream, or plain yogurt.

Serves 4
2 medium sweet potatoes, cut in half lengthwise
4 plums (firm, not too ripe)
3 Tbs brown sugar 
2-4 tablespoons unsalted butter
2 egg yolks
¼ cup heavy cream
½ teaspoon vanilla extract
¼  teaspoon kosher salt
 
Topping:
½ cup heavy cream
1/3 cup toasted pecans, walnuts, or pumpkin seeds

1. Preheat your oven to 400 degrees. Place the sweet potatoes on a lined sheet pan, cut side down.  Place in the preheated oven and cook for 10 minutes. 
2. Cut each plum into 6 wedges and toss with brown sugar. 
3. After cooking the potatoes for 10 minutes, remove the pan and add the sugared plums in a single layer to the pan. Place the pan back in the oven and cook for an additional 10-15 minutes or until the potatoes are fork tender. 
4. Remove the pan from the oven. Using a spoon, scoop the sweet potato from the skin and place in a bowl. Mash the potatoes with the butter until smooth. 
5. In a small bowl, combine the egg yolks, heavy cream, vanilla extract and salt. 
6. Combine the egg mixture with the still-hot mashed sweet potatoes and stir until 
   smooth. Divide the pudding into bowls and top with the roasted plums. 
7. For the topping, whip the heavy cream and serve on top of the pudding sprinkled with nuts or pumpkin seeds.

  Notes: For the topping, substitute sour cream for the whipped cream if you like.

2 peaches-ripe and fragrant ("free stone" peaches are easiest to work with)
2 tablespoons dark brown sugar
1/4 tsp cinnamon
pinch of salt
¼ cup pecan halves, roughly chopped
¼ cup mascarpone cheese (vanilla ice cream, whipped cream, sour cream can be substituted)
1/4 cup black berries or raspberries for garnish-optional

1. Slice the peaches in half and remove the pit.  Combine the brown sugar, cinnamon, and salt in a small bowl. Divide and sprinkle on top of the peaches.
2. Place the peaches in the air fryer basket and air fry at 350 for 10 minutes or until the fruit is browned and the sugar is caramelized. 
3. Divide between two plates. Top with mascarpone and sprinkle with pecans. Serve immediately.

Add any of the following fruit to the air fryer with the peaches. Cut in half and remove pits. : fresh figs, nectarines, plums

1 ½ cups fresh or frozen blueberries
½ cup water
¼ cup granulated sugar-add more or less depending on how sweet your berries are
Zest of ½ lemon or orange 
1 tablespoon cornstarch
¼ teaspoon vanilla extract
½ cup blueberries
Pinch salt
Optional: 1 tablespoon fresh basil, chopped
                ¼ teaspoon dried lavender
 

1. Combine the blueberries, water, sugar. Bring to a simmer and cook until the blueberries burst, about 5 minutes.
2. In a small bowl, whisk the cornstarch with 1 tablespoon of cold water to create a slurry.
3. Slowly stir the cornstarch slurry into the blueberries over a low flame. The sauce will thicken immediately. Continue to cook while stirring for 1 minute.
4. Remove the sauce from the heat and gently stir in vanilla, lemon zest, ½ cup blueberries, and optional herb if using. Let the sauce cool down and refrigerate until ready to use. Store the sauce in the refrigerator for 2 weeks or freeze for up to 6 months.

​Serving suggestions: 
Topping: Serve over ice cream, yogurt, cake, French toast, or pancakes. 
Soup: Add heavy cream and/or sweet wine to create a cold blueberry soup. Add additional berries (raspberry, black berry, strawberry).
Savory Sauce: Heat the desired amount of sauce in a saucepan with 1-2 tablespoons of balsamic vinegar and ¼ teaspoon crushed red pepper.   Season with salt and pepper to taste.  Serve over pork, chicken, or fish. 

FOOD52 is my go-to recipe website. Here is another of my favorite recipes. Visit FOOD52 any time you are looking for a new way to prepare any favorite or new ingredient that comes your way.

Roasted Rhubarb and Strawberries
By LADYSTILES via Food52

​Serves 4

2 cups hulled strawberries, cut in half
3 cups roughly chopped rhubarb
1/4 cup maple syrup
1/4 cup sweet vermouth
1 tablespoon balsamic vinegar
1/4 teaspoon sea salt

1. Preheat oven to 350 degrees with a rack positioned in the middle of the oven. Line a rimmed baking sheet or large cooking dish with parchment paper, this is a juicy dish and you don't want the delicious juices running all over your oven.
   
   
2. In a large bowl mix the strawberries and rhubarb. In a small bowl whisk together the maple syrup, sweet vermouth, balsamic vinegar and salt. Pour this over the rhubarb and strawberries, gently tossing until coated. Spread the fruit out on the baking dish in a single layer, drizzling the juices over the fruit and slide into the oven.
   
   
3. Roast the fruit for about 40 minutes, the juices should be thick and the rhubarb tender to touch. Transfer to a bowl once out of the oven and still warm. Use immediately or store in the fridge for up to one week Serve spooned onto ice cream or a slice of sweet bread, a biscuit, oatmeal or french toast.

Serves 4
2-3 cups strawberries, stemmed 
¼ cup sugar, plus 2 Tbs
1 cup heavy cream
1 tsp vanilla extract or rose water (if using rose extract use ¼ tsp)

1. Slice half of the berries and set aside. Crush the remaining berries gently with a fork in a bowl. Combine all the berries with ¼ cup of sugar and let them sit for at least 10 minutes and up to 30 minutes. The sugar will draw out the berry juices. 
   
   
2. In a separate bowl, combine the cream, 2 Tbs sugar (or less if you prefer), and vanilla. Whip the cream until soft peaks form.  
   
   
3. Gently swirl the berry mixture into the whipped cream - do not mix it so thoroughly that it looks like pink yogurt, it should look “marbled”.  Spoon into glasses so you can see the marbled effect, decorate each one with a sprig of mint.  Serve immediately or refrigerate for up to 2 hours.

 
For a zesty addition add 1/3 cup Greek yogurt. Add the yogurt tablespoon by tablespoon into the whipped cream, whipping after each addition to keep the cream fluffy.

Nigella Lawson is still the queen of food television for me. Her recipes are wonderful and her style is sexy as hell! I've discovered her website and so should you. www.nigellalawson.com 
This ice cream recipe is amazingly easy and so delicious! No more store bought ice cream for me. You may feel the same way too.

1 1/4 cups heavy cream, well-chilled
2/3 cup sweetened condensed milk (1/2 of a 14 ounce can)
1 teaspoon vanilla extract or vanilla bean paste or 1/2 teaspoon rose water

1. Whisk all the ingredients together just until the whisk leaves trails of soft peaks in the bowl. 
2. Fill two 1-pint airtight containers, and freeze for 6 hours or overnight. Serve straight from the freezer.

Variations:

• To add a fruit swirl, gently swirl 1/3 cup of a fruit puree into the soft peaks then fill your containers and freeze. I use my Blueberry Sauce or 1/3 cup of raspberry puree made from fresh or frozen raspberries that I have thawed and crushed.
• Instead of pureed fruit, you can add 1/4 cup freeze dried fruit powder.
• To add fresh fruit, chop 1 cup of fruit into small pieces and add to whipped ice cream base.
• To flavor heavy cream with herbs:
  
  • Heat the heavy cream to a simmer, add 1-2 teaspoons of an herb and remove the pan from the stove. Let the cream cool to room temperature. Strain out the herb. Refrigerate the cream for 2 hours (needs to be very cold to whip properly). Add the cream as written above. Lavender, rosemary, mint, thyme, basil, lemon verbena, anise hyssop, and sage are all delicious. 
    

1 1/4     cups heavy cream, well-chilled
2/3       cup sweetened condensed milk
2          tablespoons instant espresso powder
2          tablespoons espresso liqueur

1. Whisk all the ingredients together just until the whisk leaves trails of soft peaks in the bowl, and you have a gorgeous, caffe-latte-colored airy mixture. 
2. Fill two 1-pint airtight containers, and freeze for 6 hours or overnight. Serve straight from the freezer.

 
Variations: 
Go to Nigella Lawson’s website for 6 variations for her One-Step, No-Churn Ice Cream
 https://www.nigella.com/recipes/no-churn-ice-creams

My chocolate peanut butter cups are a lower carb version Reeses Peanut Butter Cups.  They are just sweet enough to keep my sweet tooth happy. The recipe gets plenty of healthy fat from the coconut oil and peanut butter and they are so easy to make. Be sure to store them in the refrigerator because the high coconut oil content allows them to melt at room temperature. In the photo below you can see that I sprinkled them with chopped rose petals and flaked sea salt. The rose petals are from my garden and dried in a hanging drying rack. I ground them in my spice grinder. 

​¼  cup creamy, natural peanut butter or almond butter
½ cup coconut oil
2 ounces dark chocolate (85% cocoa), roughly chopped. Extra-dark chocolate chips are fine too.

1. Put peanut butter, coconut oil, and chocolate in a microwave-safe bowl and microwave for 1 minute. Remove and stir. Add 30 seconds more if needed to melt all the ingredients.
2. Line up your mini muffin cups onto a baking sheet. Pour the mixture evenly into the muffin cups.
3. Put the tray of chocolates into the refrigerator or freezer to set for at least 2 hours. Keep stored in a covered container in the refrigerator or freezer. If left at room temperature, these chocolate cups will melt!

 

I was inspired this week to create a few things using the edible flowers I had been drying throughout the summer. I was inspired by Loria Stern's Instagram posts of her beautiful flower cookies. She opened my eyes and my imagination to new floral ingredients and edible ideas. 
I went into my storage of bee balm, calendula, blue bachelor buttons, chive blossoms, and lavender. Here are some photos of a recreated "Confetti Cake" from my cookbook "Beautifully Delicious", flowered shortbread cookies, and homemade ricotta with my Herbes Salee and chive blossoms. I've also included some photos of my drying racks. 

 The homemade ricotta is so easy and MUCH better tasting than any store bought brand. I added a variation to the traditional savory ricotta and prepared a dessert version with the help of my favorite food website FOOD52.com. Try them both!

Makes 2 cups
 
4 cups whole milk
2 cups heavy cream
1 tsp. kosher salt
3 Tbs white wine vinegar
 

1. Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth. 
   
   
2. Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey). 
   
   
3. Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. Transfer the ricotta to a bowl, discarding the cheesecloth.  Save remaining whey for later use (see below). Use ricotta immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.

Honey Ricotta Mousse-Food52.com
​By Flirty Foodie (https://food52.com/recipes/34754-honey-ricotta-mousse)

9 ounces sheep's milk ricotta (or cow's milk), drained -I used 1 cup of the Homemade Ricotta above
1/2 cup whipping cream, well chilled
5 tablespoons honey, divided
1/4 cup chopped walnuts
zest of 1/2 lemon
 

1. Using an electric hand mixer, whip cream in a medium bowl until it forms firm peaks, about 3 minutes.
   
   
2. In a separate bowl whip together ricotta, 3 tbsp honey and lemon zest until smooth. Carefully fold whipped cream into ricotta mixture. Cover and refrigerate for approx. 30 minutes so the ingredients firm up a bit.
   
   
3. Gather two serving bowl/cups. Spoon a layer of whipped ricotta into each bowl. Followed by a layer of honey, approx. 2 tsp to a 1 tbsp honey per dish. Top with remaining whipped ricotta. Garnish with chopped walnuts. Serve and Enjoy

Back when I lived in my first apartment in Hoboken, NJ I taught myself to cook. My dad gave me my first cookbook-Jaques Pepin's "Everyday Cooking". I would recommend this book to anyone. The recipes are easy, elegant, and delicious. Pepin is an amazing teacher and my go-to chef for cooking technique. 
The filling of thinly sliced apples is easy to do and the layering of the slices creates a beautiful tart. Be sure to use a firm, baking apple so the slices hold up and don't get mushy. I like Granny Smith and Honey Crisp apples for my tarts. 
The Pate Brisee dough is easy to make, freezes well, and can be used for any pie recipe. 
This Apple Galette recipe is a favorite of mine and I have shared it with family and friends for over 30 years! I hope you love it too. ​

Apple Galette
Recipe From:  Jacques Pepin “Everyday Cooking”

Makes 8 servings
1/2 recipe pate brisée (see recipe below or use 1/2 recipe of the Basic Crust recipe from "Art of the Pie"
5 large granny smith apples (or other firm cooking apple variety-Mutsu, Honey Crisp, Pink Lady, Jonagold, Northern Spy)
1/4-cup sugar
3 tablespoons butter, cut into small pieces
4 tablespoons apricot preserves
1 tablespoon Calvados or Cognac (optional)

Preheat oven to 400 degrees
 
1. Make pâte brisée (recipe below or Basic Crust recipe from "Art of the Pie" ). Roll out the dough 1/8 to 1/16 inch thick, in a shape that fits roughly on a cookie sheet—approximately 16 X 14 inches using the Pate Brisse recipe below. If using the Basic Crust from "Art of the Pie", roll out dough to 14 inches. (The best cookie sheets are made of heavy aluminum that is not too shiny.) If the dough is not thin enough after you lay it on the cookie sheet, roll it some more, directly on the sheet.
 
2. Peel (or not as you like) and cut the apples in half, core them, and slice each half into 1/4-inch slices. Set aside the large center slices of the same size and chop the end slices coarsely. Sprinkle the chopped apple over the dough.
 
3. Arrange the large slices on the dough beginning at the outside, approximately 1 1/2 inches from the edge. Stagger and overlap the slices to imitate the petals of a flower.  Cover the dough completely with a single layer of apples, except for the border. Place smaller slices in the center to resemble the heart of a flower.
 
4. Bring up the border of the dough and fold it over the apples.
 
5. Sprinkle the apples with the sugar and pieces of butter, and bake in a 400-degree oven for 40-50 minutes, until the galette is really well browned and crusty.  Do not remove the galette from the oven too soon; it should be very well cooked. It should be very crusty, thin, and soft inside. Do not worry about the discoloration of the apples after you peel and arrange them on the dough. The discoloration will not be apparent after cooking. 
 
6. Slide it onto a board. Dilute the apricot preserves with the alcohol (or use 1 tablespoon of water if the jam is thick and you prefer not to use spirits) and spread it on top of the apples with the back of a spoon. Some can also be spread on the top edge of the crust. Follow the design so that you do not disturb the little pieces of apple.

Serve the galette lukewarm, cut into wedges. 

Pate Brisee
Recipe From:  Jacques Pepin “Everyday Cooking”
 
Makes Enough for 2 Galettes
3 cups all-purpose flour (dip the measuring cup
into the flour, fill it, and level it with your hand)
1 cup (2 sticks) sweet butter, cold, and cut with a knife into thin slices or shavings
1/2 teaspoon salt
Approximately 3/4 cup very cold water
 
“In a well-made pâte brisée the pieces of butter are visible throughout the dough. If the pieces of butter get completely blended with the flour so that they melt during cooking, the pastry will be tough. The flour and butter must be worked and the water added as fast as possible to obtain a flaky pastry. If you work the dough too much after adding the water, it will be elastic and chewy. If you use too much butter and not enough water, it will resemble sweet pastry dough and will be hard to roll thin and pick up from the table; it will be very brittle before and after cooking, sandy, and with no flakiness.

This is deceptively simple dough. You may get excellent results one time and an ordinary pastry the next. Try it a few times to get a feel for it. Wrapped properly, it can be kept in the refrigerator for 2 or 3 days, or it can be frozen.”
 
1.Mix the flour, butter, and salt together very lightly, so that the pieces of butter remain visible throughout the flour.
 
2.Add the ice-cold water and mix very fast with your hand just enough that the dough coheres.
 
3. Cut the dough in half. The pieces of butter should still be visible. Refrigerate for 1 or 2 hours or use it right away. If you use it right away, the butter will be a bit soft, so you may need a little extra flour in the rolling process to absorb it.

For one galette, roll half the dough between 1/8 and 1/16 of an inch thick, using flour underneath and on top so that it doesn't stick to the table or the rolling pin. When the dough is the desired shape and thickness, roll it onto the rolling pin and unroll it on the pie plate, tart form, or cookie sheet that you plan to use. Repeat with the other half or reserve for later use. Bake according to the instructions for the particular recipe. 

 I was just chatting with a reporter from The Hippo Press and he asked me for some ideas for Thanksgiving leftovers. Its an interesting idea to design recipes that will help to use up those little bits of leftover sidedishes and turkey. Here is a great idea to use up everyone's favorite mashed sweet potato casserole. If your's is on the sweet side (with or without marshmellos), use the leftovers to create these mini apple pies. 
​

Makes 12 mini pies, baked in a mini muffin tin
·       Any basic single-crust pie dough or a single-crust from a premade pie dough from the grocery store.
·       1 large sweet potato
·       3 tablespoons unsalted butter
·       1 Granny Smith apple, diced very small
·       1 Cortland apple, diced very small
·       3 tablespoons brown sugar
·       ¼ teaspoon cinnamon
·       1 teaspoon apple cider vinegar or lemon juice
·       ¼ cup dark brown sugar
·       ¼ cup quick oats
·       ¼ cup flour
·       1 teaspoon cinnamon
·       3 tablespoons unsalted butter

1. Roll out the dough and cut into 12 rounds using a 2 ½ inch cookie cutter. Place each round into a mini muffin tin. Refrigerate while preparing filling and topping.
2. Preheat oven to 400 degrees.
3. For mashed sweet potato, roast a large sweet potato in the oven until soft and easily pierced with a fork, about 25 minutes. Discard the skin and mash with 3 tablespoons of butter and ½ teaspoon salt. Set aside.
4. To make the apple filling, combine diced apples, brown sugar, cinnamon, and vinegar. Set aside.
5. To make the crisp topping, combine the brown sugar, oats, flower, cinnamon, and butter in a food processor or by hand until it forms crumbles.
6. Remove the muffin tin from the refrigerator and fill each crust half-way with apples. Top with 1 teaspoon mashed sweet potato.
7. Place in the oven and cook for 12 minutes.
8. Remove minis from oven and top with 1 tsp crumb topping. Reduce oven temperature to 350 degrees and cook for another 15 minutes. Remove from oven and let cool before serving. 

Let me begin this post with a big THANK YOU to my friend Kaaren who gave me this recipe years ago.  It has become a favorite dish on my Thanksgiving table and a favorite recipe at my cooking demonstrations.  I make batches and batches of this tart-sweet sauce to freeze and have long after fresh cranberries are no longer available at the grocery store.  I'll even buy bags of cranberries and freeze them to assure I have this sauce all year long.  I use frozen raspberries which are sweet and economical.  
On the sweet side, I serve this sauce for dessert draped over pound cake and ice cream.  I also use it the breakfast table served on oatmeal, yogurt, and cottage cheese.  To add a savory side to the sauce I've prepared it with chopped fresh rosemary to compliment chicken, pork, and roasted vegetables.  I'm sure once you try it you'll love it too.

​Makes 3 cups
 
1 12 oz package of fresh cranberries
1/2 cup of sugar
1 cup water
1 12 oz package of frozen raspberries

1. Combine water, sugar, and cranberries in a medium saucepan. Bring to boil. Reduce heat and simmer gently for 10 minutes, stirring occasionally. Turn off the heat.  Cool the cranberries to room temperature.
   
   
2. After the cranberries have cooled gently stir in the raspberries.  Refrigerate until ready to serve.

 
*Make this a savory sauce by adding 1 teaspoon of fresh chopped rosemary and ½ tsp of salt while cooking the cranberries and sugar.  

Makes about 30 small truffles
½ cup heavy cream
1 ½ Tbs light corn syrup
8 ounces bittersweet chocolate, chopped
2 Tbs unsalted butter, softened
½  tsp vanilla extract

Truffle coating options:
Flaked salt
​Sifted cocoa powder with ground cinnamon 
Almonds or pecans-toasted and finely ground
Peppermint candy-crushed
Cinnamon Sugar and Cayenne Pepper-a pinch or two of cayenne is all you need
Dehydrated fruit powder-raspberry, blueberry, strawberry

1. In a medium saucepan, bring the cream and corn syrup to a simmer. Place the chopped chocolate in a medium bowl and pour the hot cream and corn syrup over it. Let sit for 2 to 3 minutes, then whisk until smooth. Whisk in the vanilla and butter. Place the bowl in the refrigerator until firm, about 1 hour.
2. Line a baking sheet with parchment paper. Scoop up level tablespoons of the ganache and drop them onto the parchment. You can also use a truffle scoop. Place the baking sheet in the refrigerator for 10 minutes. 
3. If you prefer a more "natural" truffle look, no need to roll the truffles before coating. If you like a more rounded appearance, use your hands, roll each mound of ganache into a ball; you may have to cool your hands in ice water periodically while you work to cool them down.
   Roll 1 truffle at a time into 1 of the coatings. Refrigerate coated truffles for an additional 30 minutes to set. Truffles are best served at room temperature.

Cookies:
2 sticks unsalted butter, room temperature
1 tsp fresh rosemary 
½ cup sugar
2 cups all-purpose flour
Optional Herbs: lavender, thyme, basil 

Icing:
2 1/4 cups confectioners' sugar, sifted
2 tablespoons light corn syrup
1 tsp lime juice and ½ tsp lime zest or 1/8 tsp lime oil
1 1/2 to 2 tablespoons plus 1 teaspoon milk

 Preheat the oven to 300 degrees.

1. Combine the rosemary and sugar in a  food processor turn on for 30 seconds to allow the herb oils to flavor the sugar.
2. Beat the butter and sugar together with a paddle in the bowl of an electric mixer until smooth but not fluffy.
3. Add the flour all at once and mix on low speed until the flour is incorporated and begins to form the dough.
4. Roll the dough out on a floured board into two 8-inch logs that are 1 ½ round.
5. Wrap the logs in plastic and chill for at least 30 minutes...wrapped dough can be frozen for up to 3 months if desired.
6. Cut the logs into ¼-inch slices and place on an ungreased cookie sheet.
7. Bake the cookies for 22 to 25 minutes.  Do not let the cookies brown or they will be over baked.
8. Allow the shortbread to cool on the pan for 5 minutes.  Remove to a cookie rack and cool completely before icing.
9. While the cookies are cooling make the icing.  Combine the icing ingredients in a bowl and stir until smooth.  Drizzle the icing in streaks over the cooled cookies (I use a fork).  If the icing is too thick add more milk 1 tsp at a time.  Be careful not to make the icing too runny.  Allow the icing to harden before serving and storing for later use.