• Preheat oven to 350º
• Crumble together the flour, baking powder, sugar & butter until they have the texture of coarse cornmeal. Blend in egg and milk, mix and form into a ball.
• Roll dough on a floured surface to a 1/8” thickness. Using a template that is the same size as the baking dish(es), cut the dough and chill it while you prepare the berries.
• Combine all ingredients in a saucepan & bring to a boil, stirring frequently. When thick & syrupy, remove from heat.
• Fill dish(es) with berries, top with cut dough. Place on a cookie sheet to catch any drips. Bake for approx. 20 min. on until browned and bubbly.

• Heat oil in a large skillet over high heat. When hot add mushrooms, salt and pepper and sauté until the mushrooms are wilted, for about 2 minutes. Remove from heat.
• Turn the mushrooms into bowl, add the green onions & bell peppers, and toss until thoroughly blended.

• Butter pats
• Blanch the potatoes until just barely tender. Rinse under cold running water, drain and reserve.
• Sauté the bacon in a 4-quart sauce pan over medium heat until it is crisp and all bacon fat has been rendered. Remove the bacon from the pan, dice and reserve. Return grease to the pot along with half the margarine.
• Add flour and cook the roux on low heat for 3-4 min. Remove roux from pot and reserve.
• Add remaining margarine to pot and sauté carrot, onion, green pepper and celery over low heat to soften. Return roux to pot and add the water and clam juice.
• Raise the heat to high and cook, stirring frequently for 6-8 min., until thickened. Add seafood, reserved bacon, potatoes, seasonings and cream. Simmer about 5 min. Float a pat of butter on top of each serving.

• Combine all ingredients. Rinse and pat hens dry. Rub with mixture.
• Bake uncovered in 350° preheated oven for 1 hour. Raise temperature to 375°. Spread sauce over hens. Bake for about 15 minutes.

• Sauté the bacon in a skillet until almost cooked. Add the onion, celery, and garlic. Cook for 3 minutes or until onion is soft.
• Add the rice and set aside to cool and dry. Discard the garlic. Just prior to serving, sauté the pine nuts in the butter. Add to the rice. Toss to mix well. Cook until heated through.

• Preheat oven to 325ºF. Sift flour into a mixing bowl and make a well in the center. Add the eggs & whish until smooth. Add the sugar, mil, cream & melted butter, mixing well after each addition. Strain to remove any lumps.
• Butter a 6-cup ovenproof dish. Sprinkle the cherries over the bottom, then pour in the batter. Bake in the oven for 30 min., or until an inserted knife tip comes out of the batter clean. Serve warm, generously dusted with confectioners’ sugar.
  
  Tip: If fresh cherries are unavailable, replace with canned. Drain well, then panfry in a little butter, adding 1-2 Tbl Kirsch. Cook until the Kirsch has evaporated.

• Preheat oven to 450°
• Split each quail on the back, leave breast joined.
• Sprinkle with salt & pepper.
• Divide the ham between the quail, placing in cavity with a bay leaf.
• Wrap a slice of bacon around each bird and secure with a toothpick from one side.
• Roast breast down for 5 min. in preheated oven.
• Turn the birds and baste each with 2 tbsp. of Hawley Merlot and roast for 10 min., breast up.
• Shut off oven; leave birds in the oven for another 8-12 minutes.
• Serve on a nest of green noodles with Hawley merlot Sauce.

• Trim the steaks, remove all visible surface fat & sinew.
• Sprinkle the steaks with pepper.
• Heat the oil in a large skillet. When hot, add the steaks, and sauté for 2 1/2 minutes on each side for medium rare. -Remove the steaks to a platter, and set aside. To the drippings, add the shallots, and sauté for 10 seconds. Add mushrooms and garlic, and sauté for 1 minute. Stir in the wine, and boil down until only about 2 Tbl remain. Add the stock, and reduce the mixture to about 3/4 cup.
• Add the Worcestershire sauce, mustard, and mix well. Stir in the dissolved potato starch, and bring the mixture to a boil.
• Arrange the steaks on plates and spoon some sauce on top and around each steak.

• Lettuce leaves for under liner, red leaf, green leaf, or Bibb.
  To make the dressing, warm lime juice slightly and add the saffron. Allow the mixture to steep while the juice returns to room temperature. Combine the mayonnaise, egg yolk and ginger and add the lime juice and saffron when it has cooled. Blend well and refrigerate for at least 2 hours, preferably overnight.
• When dressing is ready to use, peel, seed and slice the avocado and papaya into 12 slices each. The slices should not be too thick. After slicing, you should have used the entire avocado and 3/4 of the papaya.
• Pick over the crab meat to make sure there are not bits of shell remaining. Toss the crab meat lightly with 4 Tbl of the dressing and arrange on lettuce leaves.
• Spoon approx. 2 Tbl of dressing over each plate and compete the arrangement with the sliced avocado & papaya.

• Cut fish and scallops into bite-size pieces and gently toss them in lime juice and salt. -Cover and refrigerate, stirring occasionally, for 4 hours or until seafood is translucent. -Drain and add scallions, onion, tomatoes, bay leaves chili powder, oregano, olives, wine, oil, peppers, and shrimp.
• Mix well and refrigerate for several hours.
• Just before serving, drain, adjust seasonings.

Serve as a first course, hors d’oeuvre, or salad.

• Prepare a fire in a charcoal grill. When the coals re medium-hot, lay 8-10 green apple or alder wood boughs with leaves on the coals.
• Place the butterflied salmon opened out on a single sheet of heavy aluminum foil, skin side down. Brush the flesh side of the salmon with the butter-wine baste.
• Pick the fish up in the foil and place it on the cooking rack, foil and all.
• Immediately cover the grill. Cook for10-20 minutes, or until the flesh is still slightly translucent in the center, basing once or twice during this time.
• An instant-read thermometer inserted in the thickest part of the fish should read 140°F.

• In a small saucepan over medium heat, combine the hoisin sauce, honey, vinegar, ginger, garlic, sesame oil, and curry powder. Bring to a simmer, stirring occasionally, and cook over low heat for 2 to 3 minutes to blend the flavors. Remove from the heat.
• Season the ribs liberally with salt & pepper. Grill indirectly over medium heat, turning halfway through the cooking time. When the ribs have cooked for 1 hour, start basting them every 15 minutes or so with the hoisin glaze until the meat is very tender and has shrunk from the ends of the bones, 15 to 30 minutes more.
• A few minutes before the ribs are finished, sprinkle them with the sesame seeds.
• Remove from the grill and cut between the bones.
• Serve warm

• Brown the sausage until crumbly. Drain and discard the fat. Combine the sausage with the rest of the stuffing ingredients.
• Rub the hens with crushed garlic, oil, paprika, salt and pepper, then stuff.
• Roast at 350° in the center of the oven for 1 hour and 15 minutes max!!! Allow to stand 5 minutes. Split in half and serve.

• Preheat a gas grill to high; adjust to medium low after 15 minutes. (If cooking over charcoal, allow the coals to burn until they are covered with white ash.)
• Place the salmon skin-side down on the cedar plank.
• Combine the brown sugar, oil, thyme and cayenne in a bowl. Spread over the salmon (like a rub).
• Place the planked salmon on the grilling grate and cool with grill covered, about 15 minutes or just until the surface fat begins to turn white.

Rainy-day method:
Preheat oven to 325°. Prepare the salmon as described above, then roast on the cedar plank for about 25 minutes. You are going to love this!!

• With the tip of a knife, scrape the vanilla bean seeds from the pod into an ovenproof medium cast-iron or stainless-steel skillet. Add the pod and the butter and cook over moderately high heat until the butter turns nut brown. Add the apple & cook, stirring often, for about 3 minutes to soften it. Remove the vanilla bean pod and discard. Sprinkle the apple with sugar, reduce the heat to low, and cook until the apple is 3/4 done and the sugar has melted and is a light syrup. Add the grappa or brandy, swirl the skillet briefly, then spread the fruit evenly in the skillet.
• Remove the skillet from heat.
• Quickly pour the batter through a sieve evenly over fruit. Bake until the edges are puffed and browned and the center is set, about 15 min. Remove and dust with confectioners’ sugar. Serve with a dollop of crème fraîche.