Yield:  12 figs

This is my all time favorite fresh fig appetizer! 

12 fresh figs

¼ lb. Gorgonzola cheese

1 Tbsp. cognac

1 tsp. cracked black pepper

12 thin slices prosciutto

1/3 cup honey

Fresh ground black pepper 

Preheat oven to 400˚F. Cut into the figs half way, creating a ‘pocket’, being careful not to go all the way through. In a small bowl, combine Gorgonzola, cognac and pepper. Mix together using a fork until well blended. Stuff the figs with cheese mixture. Wrap prosciutto evenly around each fig to enclose it. If necessary, secure with a toothpick.  Stand figs on a baking sheet. Bake until prosciutto melts slightly and forms a skin around the figs, 12-15 minutes. Transfer to a serving platter. Drizzle with honey and season with fresh ground black pepper. Serve warm or at room temperature. 

Bon Appetit!

Yield: 10-12 servings

This mousse is perfect for a crowd served in a large mould. I have also made them in individual moulds for a light lunch or grazing dinner party. It is best made the day before serving.

1 envelope unflavoured gelatin
¼ cup cold water
½ cup boiling water
½ cup mayonnaise
1 Tbsp. fresh squeezed lemon juice
1 Tbsp. finely minced shallots
2 tsp. capers, finely minced
Dash of cayenne pepper
¼ tsp. paprika
½ tsp. sea salt
2 ½ Tbsp. finely minced fresh baby dill weed
¾ cup finely chopped smoked salmon
1¼ cup flaked poached salmon (or canned salmon)
1 cup whipping cream, whip until thickened to fluffy peaks
Watercress, sliced cucumbers, dill weed, lemon wedges or slices for garnish

Pour cold water into a large mixing bowl and sprinkle gelatin over top to soften. Stir in the boiling water and whisk until the gelatin has dissolved. Cool to room temperature.

Stir in mayonnaise, lemon juice, shallots, capers, cayenne, paprika, salt and dill weed. Blend completely, then refrigerate until the mixture begins to thicken slightly, about 10-20 minutes.

Mix in the smoked and poached salmon, and then gently fold in the whipped cream. Pour the mixture into a 4-6 cup mould or divide into 10-12 individual moulds. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

To un-mould, dampen a serving platter slightly. Quickly dip the bottom of each mould into warm water. While holding the mousse over the serving platter (or the palm of your hand for individuals), give the side of the mould a quick tap; the mousse should fall onto the platter (or into your hand for individuals). Place on the dampened serving platter and centre to position. Garnish with watercress, sliced cucumbers, dill weed and lemon wedges or slices. Serve with Melba toast or crackers.

Bon Appetit!

Yield: 4 servings

This combination is actually liquid 'ganache', which when cooled becomes the filling of chocolate truffles.

½ lb. Callebaut dark chocolate (or any other dark chocolate of top quality)

½ cup whipping cream

1½ oz. (3 Tbsp.) liqueur of your choice (Grand Marnier, Kahlua, Crème de Menthe etc.)

Fruits and cake for dunking

Fruits may include cored and sliced apple or pear, sliced fresh firm peaches, fresh orange segments, thick slices of ripe firm bananas, chunks of fresh pineapple, large strawberries, etc. For cake, use pound cake or loaf cake cut into large chunks, tiny macaroons etc. All of the fruits or cakes should be sufficiently firm so that they can be speared with a fondue fork, dunked into the chocolate mixture and retrieved intact.

Cut chocolate into small pieces. Place in a stainless steel bowl with the whipping cream, and set over a saucepan of just simmering water. Stir frequently until the chocolate is melted and blended with the cream. Stir in liqueur. Pour into a fondue dish over a very low flame, or place in a chafing dish over just simmering water.

Arrange fruits and cake on a large platter. Provide guests with fondue forks.

Bon Appetit!

Yield: 1 loaf

Crunchy-sweet oats and robust molasses combine in a loaf that is delicious for breakfast toast, lunchbox or snack time.

¾ cup boiling water
½ cup quick rolled oats
3 tablespoons butter
¼ cup light molasses
2 teaspoons salt
1 package active dry yeast
¼ cup warm water (105°-115°F)
1 egg
2¾ cups all-purpose unbleached or bread flour
1 egg white, slightly beaten
¼ cup quick rolled oats
¼ teaspoon salt

Combine boiling water, ½ cup oats, butter, molasses and 2 teaspoons salt in a large mixer bowl. Cool mixture to lukewarm.

Sprinkle yeast over warm water and stir to dissolve. To the oat mixture add; yeast, 1 egg and 1½ cups of the flour. Beat 2 minutes on medium speed, scraping bowl frequently. Stir in remaining flour until smooth.

Turn batter into a well-greased 2-pound coffee can; smooth and pat the top. Brush top with beaten egg white. Crush ¼ cup oats with ¼ teaspoon salt; sprinkle over the top. Cover and let rise in a warm place until double, about 1½ hours.

Heat oven to 375°F. Bake until loaf is brown and sounds hollow when tapped, 50 to 55 minutes. (If loaf is browning too quickly, cover with aluminum foil for the last 15 minutes of baking.) Remove from pan; cool on wire rack.

Yield: 2¼ cups

Great with tortilla chips or served with grilled salmon!

¾ cup canned black beans, drained
½ red bell pepper, fine diced
1 jalapeño pepper; seeds and ribs removed,
    chopped fine
¼ cup red onion, fine diced
1 cup blueberries, fresh or thawed
2 Tbsp. chopped cilantro
2 Tbsp. fresh lime juice
½ -1 Tbsp. liquid honey
1 Tbsp. vegetable oil
½ tsp. lime zest
½ tsp. sea salt

In a medium sized bowl combine black beans, diced peppers and red onion. Gently fold in blueberries and cilantro. In a small bowl, whisk together lime juice, honey, oil, zest and salt. Pour dressing over salsa and toss lightly. Serve with grilled chicken or fish, or with tortilla chips.

Yield: 6-8 servings

Veggies grill in their own good time. The important thing is to watch closely and remove each of the vegetables when it is done.

1/3 cup olive oil
¼ cup balsamic vinegar
8 small-sized zucchini
3 small Japanese eggplants
2 medium-sized yellow bell peppers
2 medium-sized red bell peppers
3 large red onions
8 large mushrooms

Dressing:

5 Tbsp. balsamic vinegar
1 tsp. Dijon mustard
3 Tbsp. pure maple syrup
1 cup extra virgin olive oil
Fresh ground black pepper to taste

Assemble dressing in a small bowl; whisk together balsamic vinegar, Dijon and maple syrup. Add oil slowly, whisking constantly to emulsify. Taste and adjust sweet and sour balance, add pepper to taste. Cover and let stand for up to 1 day prior to serving. Whisk dressing well before using.

Thoroughly wash all vegetables. Trim the ends off the zucchini and eggplant, cut the peppers in half and remove the stem and all seeds, peel the red onions. Cut zucchini and eggplant diagonally into ½ inch slices. Cut each half bell pepper lengthwise into four. Cut onions crosswise into ½ inch slices. Leave mushrooms whole. Brush onion slices with ¼ cup balsamic vinegar.

Then brush all vegetables lightly with 1/3 cup olive oil. Prior to lighting your barbecue, brush or spray the grill with a light coat of vegetable oil. Preheat barbecue to medium-high. Place vegetables on oiled barbecue grill. Cook 12 to 15 minutes or until browned and tender, turning often. Let vegetables cool to room temperature. Arrange on a large platter and pour the dressing over.