makes 1 9-inch cake

for the cake:
1 1/2 cup flour
1/3 cup cornmeal
3/4 cup sugar
3 tsp baking powder
1/2 tsp salt
1 lemon, zested
1 orange, zested|
1 cup buttermilk
2 eggs
1 tablespoon limoncello
1 stick butter, melted and cooled

for the sauce:
2 cups Fresh blueberries
1/4 cup limoncello
powdered sugar, as needed

*** Preparation ****

For the cake:

Preheat oven to 350 degrees. Butter a 9-inch cake pan and line the bottom with parchment.

In a large bowl whisk together the flour, cornmeal, sugar, baking powder, salt, orange zest and lemon zest. In another bowl whisk together the buttermilk, eggs, limoncello and melted butter. Pour wet ingredients into the dry and stir until just combined. Pour into the pan and bake for about 30 minutes or until cake is set and edges begin to pull from the sides. Set aside and let cool slightly before serving.

For the sauce:

In a bowl, mash together the blueberries and limoncello. Taste and add more sugar as needed.

Serve the cake cut into wedges with the sauce over the top.

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Makes 6 servings

For the dressing:
1 small shallot, peeled and roughly chopped
1/4 cup maple syrup
1 orange, zest and juice
1/4 cup apple cider vinegar
A pinch cinnamon
3/4 cup olive oil
salt
black pepper 

For the salad:
1 lb. baby arugula leaves
6 oranges, cut into segments
1 cup dates, chopped
3 oz. manchego cheese, shaved 

*** Preparation ****

1. In a blender, combine the shallot, maple syrup, orange zest and juice, vinegar, cinnamon and olive oil. Blend until smooth. Season with salt and pepper to taste.
2. In a large bowl, toss together the arugula and citrus segments and dates. Dress with the vinaigrette, to taste. Top with shaved manchego.

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Serves 8-10

6 boneless chicken thighs, trimmed of fat and cut into 3 pieces each
1 lb large raw shrimp, peeled and cleaned
salt and pepper
1 orange, zested
1 tbl Spanish paprika
Olive oil, as needed
1/2 lb Spanish-style chorizo, sliced
1 white onion, diced
1/2 cup white wine
1 28-oz can diced tomatoes
large pinch crumbled saffron threads
3 1/2 cups short grain rice, (like Arborrio)
6-8 cups chicken stock
1 cup frozen peas, defrosted

*** Preparation ****

1. Toss the trimmed chicken and shrimp with salt, pepper, orange zest, paprika and enough olive oil to lightly coat. Divide the shrimp from the chicken and set both aside for 1 hour to overnight.
2. Heat a large skillet or paella pan over medium-high heat. Add olive oil to lightly coat the bottom of the pan. Add the chicken and brown on both sides and remove from pan.
3. Add the chorizo and onions and sauté until onions are softened. Add the wine and scrape the bits from the bottom of the pan. Add the tomatoes and saffron. Cook for about 2 minutes.
4. Add the rice and stir to combine evenly. Add stock to cover the rice by about 1 inch and nestle the chicken into the rice.
5. Stir gently to be sure the rice isn’t sticking. Cover loosely with foil and simmer for about 15 minutes without stirring.
6. Check the rice — it should be just tender and not mushy. If it needs longer, add a bit more stock and cover and cook for 5 more minutes.
7. When rice is tender, place the shrimp and peas on top of the rice and sprinkle with a bit more stock. Cover tightly with foil. Cook for 5-10 minutes until shrimp begin to turn pink. Increase heat and cook for about 2-3 minutes until you can smell the rice toast.

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Makes 12 empanadas

1 can black beans, rinsed and drained
1 green onions, finely sliced (whites and greens)
1 tsp smoked paprika
1 clove garlic, grated
1 cup shredded manchego
1 sheet frozen puff pastry, defrosted but still cold
1 egg, mixed with 1 tbl water
1 cup parsley leaves
1/4 cup mint leaves
1/4 cup chopped white onion
1 tsp red chili flakes
1/4 cup white vinegar
1/2 cup olive oil
salt and pepper

*** Preparation **** 

1. Preheat oven to 375 degrees.
2. In a bowl, combine the beans, green onions, paprika, grated garlic and cheese. Season with a few pinches of salt and pepper.
3. Cut the dough into 12 squares. Fill each square with about 2 tablespoons of the bean mixture and fold into a triangle.
4. Use a fork to seal the edges and brush the tops with the egg wash. Place on a baking sheet and bake for 15-20 minutes or until golden.
5. Meanwhile, combine the parsley, mint, onion, red chili flakes, vinegar and olive oil in a food processor and pulse until a chunky mixture (don’t process until smooth). Season well with salt and pepper.
6. Serve the empanadas warm with the sauce for dipping.

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2 pounds black mission or brown Turkey figs, about 5 cups quartered
2 cups sugar
1/2 cup honey
1/2 teaspoon or more fennel seed
3 bay leaves
zest from one lemon
juice from one lemon

1. Figs don’t need much prep. Just trim the stem end and quarter for quicker cooking.
2. Layer figs, sugar, honey, lemon juice, zest and wild aromatics in a bowl. Macerate overnight.
3. Put the fruit-sugar mix in the preserving pan, bring to a full boil and skim. Moderate heat and continue skimming, gently stirring or shaking to prevent figs from sticking to the pot and scorching. About 10 minutes cooking should reduce it sufficiently. Ladle into jars and process in boiling water for 10 minutes.

YIELD
2.2 pounds figs yielded 2.5 pints 

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For 10 pints

Any quantity of mixed heirloom tomatoes (One word of caution: weight your mix heavily in favor of red tomatoes over lower-acid yellow ones, since the high acid content of tomatoes is what allows us to safely can them using the boiling-water method).

1 Tablespoon of bottled lemon juice ***PER PINT*** (must be bottled, not fresh, for controlled acidity)

1. Prepare the tomatoes: blanch them a few at a time in a large quantity of boiling water for 1 minute, then lift out with a slotted spoon and plunge into a basin of ice water. When cool, remove them to drain but do not begin to peel until you’ve blanched them all.
2. Now you need to work quickly: peel three or four tomatoes and quarter them into a pot large enough to hold your entire batch. Crush the tomatoes (I just squeeze them with my hands). You want to have enough pulp and liquid to cover the bottom of the pot. Bring to a boil.
3. Once the boil has begun, continue to peel and quarter tomatoes one at a time. Press them into the boiling pot so that they heat through as quickly as possible. Stir occasionally so your pot doesn’t scorch, but maintain a steady boil. Once all the tomatoes are into the pot, boil for 10 minutes.
4. Pass the tomatoes through a food mill. (I use a coarse blade because I like the texture, but use a finer blade or a Chinois if you’d prefer to strain the seeds.) Return puree to the pot.
5. Return to a boil and reduce while stirring by half, or until thickened to your preference. Salt to taste—but use a fairly light hand, since you may further reduce the sauce when cooking with it later.
6. Line up your clean jars. Add into each jar 1 Tablespoon of bottled lemon juice ***PER PINT.*** (I.e., a quart jar gets 2 Tablespoons lemon juice.) Ladle tomatoes into your jars, seal and process in a boiling-water bath per USDA guidelines: 35 minutes for pint jars (at sea level), 40 minutes per quart (at sea level.)
7. When boiling-water bath is complete, turn off the heat and allow jars to sit in the pot of water, uncovered, for 5 minutes. This allows the pressure inside the jars to stabilize and prevents leakage when you remove the jars to cool.

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Ingredients:
6 cups (1.5L) raspberries, preferably fresh
¼ cup plus two tablespoons water
1 ¼ cups simple syrup (recipe follows)
½ bunch fresh basil, chopped (optional)|
1 teaspoon white pepper

Simple Syrup:
2 cups sugar
2 cups water
½ bunch basil (this is the same basil that is called for above)
1 teaspoon white pepper

Combine sugar, basil and water in saucepot over medium heat. Heat until sugar dissolves into water and forms a syrup slightly thicker than water. This typically takes ten minutes. Strain and set aside to cool completely. Reserve half of basil to add to sorbet later if desired. (note: This recipe is my preference, but you may find that you completely want to omit the basil and white pepper. This recipe will still work and will still be delicious without these ingredients.)

METHOD:

Place the water and raspberries into the bowl of a food processor fitted with a metal blade. Process until the raspberries are very smooth; it should look like a slightly chunky ketchup. Strain the raspberry puree through a very fine mesh strainer. Get rid of the solids in your strainer; all we want is the puree. Put this aside to chill. We want it completely cool before we make sorbet with it. Once both your simple syrup and puree are completely cool, combine them. Pour them into your ice cream maker. Look for a soft serve consistency. Once your sorbet reaches that texture, transfer it into an airtight container. If you wish, fold in the basil you reserved from your simple syrup. Freeze for at least two hours before serving. Enjoy!!!

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