Tarragon and Snap Pea Salad with Fresh Mozzarella

The delicate flavors of fresh Mozzarella are often overpowered by the stronger flavors of basil, tomatoes, garlic, or onions. In this salad, all ingredients should be fairly mildly flavored and lightly dressed. A sprinkle of edible flowers can add some nice color, if you have them.

1 bunch Mizuna, coarsely chopped (about 4 cups, chopped)*
1 cup snap peas, coarsely chopped at a diagonal angle
2 tsp fresh tarragon, minced
2 tsp white wine vinegar
salt and pepper
1/2 lb. fresh mozzarella
1 tbsp mild-flavored oil, such as grapeseed or sunflower
Mild flavored edible flowers, such as violets or pansies, optional.

Combine the greens, peas, and tarragon in a large bowl. Sprinkle with salt and pepper, and toss greens until thoroughly combined. Dress with 1 or two teaspoons of vinegar, to taste. In separate bowl, season mozzarella with salt and 1 tablespoon oil. Toss to coat. Add mozzarella to green mixture and toss gently. Garnish with edible flowers.


*other light, tender greens (watercress, miner's lettuce, baby spinach, baby lettuce, mild edible flowers, etc.) can be substituted

Proportions for the Perfect Gooey Caramel

• Melt sugar without water (or use 1 tsp per cup if sugar will not dissolve fast enough otherwise)
• Dissolve desired amount of salt in half the amount of cream compared to the amount of sugar you used. (Ex: if you use 1 cup sugar, use 1/2 cup cream. For 2 cups sugar, use 1 cup cream). About 1/4 tsp salt per cup of cream is nice. 
• When sugar is a dark amber color, stir in 2 tablespoons of butter per cup of sugar. 
• Carefully pour in salted cream.
• Caramel should drip easily off a spoon at this point. If not, or if undissolved chunks of sugar still exist, add a bit more cream. 
• Stir until all large chunks of sugar are dissolved and caramel is smooth.
• Use immediately (remembering to account for the fact that caramel will firm up as it cools), or refrigerate, for gooey perfection.

Miso Grilled Cheese

Butter some Dave's Killer bread.
Spread the other side with a fine but even layer of miso.
Top with sharp cheddar.
Add tomatoes, sauteed spinach, a fried egg or caramelized onions, or any combination of those.
Grill as you would a normal grilled cheese.

FUDGE

Chocolate fudge recipe from HERE: http://chowhound.chow.com/topics/749684

CHOCOLATE FUDGE

This is a great chocolate fudge recipe. It can be doubled. Make fudge on a non-humid day.

1 cup heavy cream
2 cups granulated sugar
4 oz. unsweetened chopped chocolate
1/2 stick unsalted butter, 4 tablespoons
1 teaspoon pure vanilla extract
1/2 lb. chopped walnuts, optional
1/4 tsp salt

Combine heavy cream, sugar, salt and chopped chocolate in a heavy saucepan over low heat. Stir constantly with a wooden spoon until sugar dissolves. Wash down sides of pot with a pastry brush to dissolve sugar crystals.

Bring to a boil and cook until mixture reaches soft-ball stage, or 238 degrees on a candy thermometer. Remove pan from the heat and stop the cooking by plunging pot in a water bath for 1 minute. Add the butter and vanilla, but do not stir. Allow the fuge to cool. When the thermometer reads 110 degrees, sitr fudge with a wooden spoon until creamy and starting to set up. Add the nuts if you want and mix well.

Spoon into a greased 8 x 8 baking pan. Let cool and then cut into squares.

Yield: 1 lb.

This is nice and creamy due to the addtion of heavy cream and extra butter. Be sure to use unsweetened chocolate (but I have to confess I've used 60%+ bittersweet on occasion with good results.)

Honey-Chevre Tarts

Makes 8

Ingredients

All butter pie crust

16 oz. chevre

1/4 cup honey

Thyme

Flaked salt (regular salt will also work)

Divide pastry dough into 8 equal pieces. Flatten each into a round disk, and roll out to about 1/16th of an inch. Sprinkle 2 oz. of chevre over the pastry, leaving 1/2 inch border around the edge of the pastry. Warm honey until it is thin and easy to drizzle. Drizzle 1/2 tablespoon of honey over the chevre on each pastry. Sprinkle thyme and salt over the pastries. Fold edges in, and crimp. Bake in 350˚F oven for about 15 minutes, or until pastry is beginning to brown and cheese is bubbling and browning.

Roast Delicata with Brie and Pecans

Preheat oven to 350˚F.
Quarter two delicata squash (slicing the long way).
Rub squash with salt and oil (preferably grapeseed) until well coated.
Place on baking sheet an bake for 20 minutes.
Flip squash pieces and bake for another 20 minutes, until soft and browning on all sides.
Turn squash so that soft interior is facing up.
Place strips of brie (or other soft cheese) in the hollow.
Sprinkle finely chopped pecans over brie.
Return to oven until brie melts and begins to bubble.
Remove from oven, and let cool briefly.
Drizzle with warm honey or grade A maple syrup. 

Pumpkin Cheesecake Spread

Pumpkin butter (recipe below)
Cream cheese
Gingersnap cookies, rice Cakes, unflavored crackers, or toast

Combine equal parts pumpkin butter and cream cheese. Spread on cookies for an easy dessert, or on crackers, rice cakes, or toast for a snack or appetizer.

Pumpkin Butter

Combine in saucepan: pumpkin puree from 1 small pumpkin (about 4 cups), 1-2 cups brown sugar, 2 tsp cinnamon, 1 tsp cloves, 1/2 tsp nutmeg, 1 tsp vanilla extract, and 1/4 cup orange juice (optional). Heat until hot, and simmer until thick, if necessary. (Some pumpkins will be juicier, and require some cooking before they get thick enough to spread. Others wont require any cooking at all.)

If desired, pour hot pumpkin butter into sterile jars, wipe down rims, and top with new lids. If canned, pumpkin butter can last up to a year. 

Almond-Currant Challah

Dissolve in 1 cup warm (110-115˚F) water:
1 tbsp yeast
Beat in:
1/2 cup vegetable, canola, or grapeseed oil
1 tbsp salt
1/2 cup sugar
5 eggs
*1/4 tsp cinnamon 
*1/4 tsp almond extract
Whisk until thoroughly combined. Then stir in:
6 cups flour
1 cup currants
1 1/2 cups whole almonds, soaked for at least 12 hours
Stir in:
2-3 cups flour
Stir and knead until desired consistency is reached, adding more flour if necessary.
Knead for 10 minutes.
Place Challah dough in greased bowl, cover with a damp towel, and let sit at room temperature for 2-5 hours, or until dough has doubled in size.
When risen, break apart into three sections, and stretch each until it is about 24 inches in length. Braid dough, and place on baking sheet. Cover with damp towel and let rise again for about 1 hour. Preheat oven to 350˚F.
Bake Challah for about 40 minutes, checking every 10 minutes to make sure browning is even. (If not, foil can be used to cover the top, or rack adjustments can be made in the oven).

Serve Challah with butter and honey, or a soft cheese, such as brie.

* = Optional

Coffee Caramel Créme Brûlee Ice Cream

Ingredients:

• 2 cups heavy whipping cream, divided
• 1/4 cup dark-roast coffee beans (such as French roast; about 3/4 ounce), crushed with mallet in plastic bag
• 1 cup sugar, divided
• 1/2 cup water
• 2 cups half and half
• 8 large egg yolks
• 1/4 teaspoon salt
• Sliced almonds
• 3 tablespoons maple syrup *optional*

Bring 1 cup cream and coffee beans to simmer in heavy small saucepan. Remove from heat; cover and let steep at least 20 minutes and up to 1 hour.

Preheat oven to 325°F. Stir 2/3 cup sugar and 1/2 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium-high and bring to boil, brushing down sides of pan with wet pastry brush. Boil without stirring until syrup is deep amber, swirling pan occasionally, about 11 minutes. Remove pan from heat. Add remaining 1 cup whipping cream (mixture will bubble up). Stir over low heat until caramel is smooth. Stir in half and half. Strain coffee-infused cream into caramel cream; discard coffee beans in strainer. Return cream to heat and bring to a near boil.

Beat yolks, salt, and remaining 1/3 cup sugar in large bowl until thick and pale. Gradually whisk in cream mixture.

Cool in refrigerator, then process custard in an ice cream machine according to manufacturer's instructions. Transfer to another container. Freeze for 1-3 days before eating. Top with sliced almonds.

*Optional: Create three evenly spaced trenches in the ice cream. Pour 1 tablespoon of maple syrup into each. Lightly fold and swirl ice cream a couple times to work in maple syrup, while still leaving pockets of it throughout the ice cream. Syrup will mix with the flavors of the ice cream to create rich caramel flavored pockets.

Sweet Pepper and Cucumber Relish

This is the only relish I will ever eat. It's not even comparable to that green stuff in the store. It shouldn't even have the same name.

8 cups cucumbers, chopped
1 cup onions, chopped
2 cups red sweet peppers, chopped
2 cups green sweet peppers, chopped
1 tablespoon turmeric
1/2 cup pickling salt
1 tablespoon mustard seed
1 teaspoon celery seed
2 chili peppers
4 cups sugar
4 cups vinegar

Combine the chopped vegetables and sprinkle with the turmeric. Dissolve salt in 8 cups of cool water and pour it over the vegetables. Let stand 3-4 hours and then drain. Cover vegetables w/ cool water and let stand for 1 hour. Drain.

Mix sugar and vinegar and heat to boiling. Pour the boiled mixture over the vegetables and add the other spices. Let stand 12-18 hours. Simmer until hot (don't let it cook, want it crispy). If too dry add more vinegar and bring to boil again. Pack into jars.