From the demo Autumn Bites
Recipe Courtesy of Chef Meg Hall

Ingredients
4 T                          Unsalted Butter
10 oz (40)             Large Marshmallows (roughly one package)
6 cups                   Gluten Free Rice Krispies cereal
½ cup                    Toasted sweetened Coconut
½ cup                    Finely chopped toasted Hazelnuts
½ cup                    High quality cocoa powder
20                           Lollipop sticks

Directions:

1. Melt butter in large saucepan, being careful not to brown.
2. Add marshmallows over low heat and continue stirring until completely liquid.  Turn off heat.
3. With or without gloves, rub butter on your hands and when the Rice Krispies treats cool slightly begin rolling into golf ball size balls.
4. Roll 1/3 of the Rice Krispies balls in coconut, the next third in cocoa and the last third in chopped hazelnuts.  Do this while they are still warm so the toppings stick.
5. Finish by pushing a lollipop stick in each ball to make a “cake” pop and serve!

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From the demo Autumn Bites
Recipe Courtesy of Chef Meg Hall

Ingredients:
1 box                     Rustichella Corn Fusili, cooked al dente

Sauce:
2 lbs                       Butternut Squash Cubes, microwaved until fork tender (about 8-10 minutes)
2 ozs.                     Dried “California” mix Mushrooms, rehydrated in hot water, drained and rough chop.  (Reserve mushroom water)
1 large                   Shallot, minced
2 T                          Unsalted Butter
8 oz.                       Mascarpone
½ cup                    Heavy Cream
6 oz.                       Fresh Mozzarella
TT                           Kosher Salt
TT                           Freshly Cracked Pepper

1. Pre heat oven to 350 degrees Fahrenheit.
2. Use 1 Tablespoon of butter to grease 11 ¾ “ X 10” glass casserole or baking pan
3. Place softened butternut squash cubes in food processor and process until smooth.  Add some reserved mushroom hydrating liquid to help loosen squash, if needed.
4. In large skillet melt butter and cook minced shallot until slightly caramelized.   Turn off heat.
5. Add butternut squash mixture, mushrooms and mascarpone.  Blend until smooth
6. Add corn fusilli to mixture and season to taste. Add mushroom water or stock if too dry.
7. Pour pasta mixture into the casserole dish or baking pan and top with fresh sliced mozzarella slices and cover with foil.
8. Put casserole dish or baking pan into oven and cook for 10 minutes then remove foil.  Cook until mozzarella is golden brown.  Approximately 10 minutes.
9. Let rest for 10 minutes and then serve.

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From the demo Autumn Bites
Recipe Courtesy of Chef Meg Hall

Ingredients
2 cups                   Whole Milk
2 cups                   Chicken Broth
1 cup                     Polenta
2 T                          butter (1/4 stick)
1 pkg                     D’Artagnan Duck Sausage
1 jar                       Dark Cherry Jam
1 cup                     Micro Greens
8 oz.                       Crème Fraiche

For polenta:

1. 1. Generously butter 13x9x1- inch baking sheet.
2. 2. Bring milk and broth to a boil in a heavy saucepan.
3. 3. Gradually add polenta, whisking constantly until smooth. Reduce heat to medium-low and cook until polenta is very thick, stirring frequently, about 10 minutes.
4. 4. Season to taste with salt and pepper. Transfer polenta to prepared 13x9x1-inch baking sheet. Using wet hands, press polenta evenly over sheet to edges.
5. 5. Chill until firm, at least 3 hours. Cut polenta into 20 rounds with round cutter.

DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.

1. 6. Cut duck sausage into generous ¼” slices and cook in a small sauté pan and drain on a paper towel when done
2. 7. Cook hard polenta rounds in a skillet with butter until crispy on both sides and drain on a paper towel.

Assemble:

Assemble hors d’ouevres by setting out all the polenta rounds, add a small dollop of crème fraiche, then the duck sausage.  Garnish with a small piped dollop of dark cherry jam and finish with a few microgreen sprigs.

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Makes 36 mini whoopie pies

cakes

2 Cups             Coarsely grated zucchini (10 ounces)

2 1/2Cups        All-purpose flour

1 1/4t               Baking soda

1 1/2t               Ground cinnamon

3/4t                  Ground ginger

1/2t                  Ground nutmeg

1/2t                  Kosher Salt

3/4Cup           Well-shaken Buttermilk

1t                     Pure Vanilla Extract

1stick               Unsalted Butter, softened

1Cup               Light Brown Sugar, packed

1                      Egg, Large

1Cup               Walnuts (4 oz.), Chopped

filling

2(8 oz. pkg)     Cream cheese, softened

1/2stick            Unsalted butter, softened

2 1/2cups         Confectioners sugar

1t                     Pure Vanilla Extract

1                      Zest of a lemon

Scant 1/4 teaspoon salt

Make cakes:

1.      Preheat oven to 350°F with racks in upper and lower thirds. Spray 2 large baking sheets with non-stick baking spray

2.      Squeeze handfuls of zucchini wrapped in a kitchen towel to remove moisture.

3.      Whisk together flour, baking soda, spices, and salt until combined. Whisk together buttermilk and vanilla in a small bowl.

4.      Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add egg and beat until combined well.

5.      At low speed, mix in flour and buttermilk mixtures alternately in batches, beginning and ending with flour mixture and mixing until smooth. Mix in zucchini and walnuts until just incorporated.

6.      Heat 2 T of batter or 1 small scoop of batter 2 inches apart on baking sheets. Bake, switching position of sheets halfway through, until tops are puffed and golden and spring back when touched, 15 to 17 minutes. Transfer with a spatula to a rack to cool completely.

Make filling:

1.      Beat together cream cheese, butter, confectioners sugar, vanilla, lemon zest and salt with cleaned beaters at medium-high speed until smooth, about 3 minutes.

Assemble pies:

1.      Pipe about 2 T filling in the center of flat sides of half of cakes and top with remaining cakes.

Chefs’ note: Whoopie pies keep, chilled in an airtight container, 3 days. Bring to room temperature before serving.

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Makes 8 Servings

2T        Dried thyme

2 T       Granulated garlic

2 T       Onion powder

2 T       Brown sugar

2 T       Paprika

2 T       Chili powder

2 t        Dried rosemary

2 t        Kosher Salt

2 t        Ground black pepper

2 racks Kobe Beef Back Ribs, about 4 pounds

3 Cups Favorite Sweet and Spicy Barbecue sauce

Prep the Ribs:

1. In a small bowl, mix together the thyme, garlic, onion powder, brown sugar, paprika, chili powder, rosemary, salt, and black pepper. Rub the spice mixture over both sides of the ribs. Wrap in plastic and refrigerate overnight or up to 24 hours.

Cook

1.      Preheat the oven to 325°F. Unwrap the ribs and place them on a baking sheet. Cover completely with foil. Bake for 1 hour and 10 minutes. Remove the foil and let the ribs cool. Refrigerate them, wrapped in plastic, until you are ready to pack, up to 24 hours.

2.      Just before leaving the house, cut the racks into individual ribs and place them in a large, sealable plastic container. Add 1 cup of the barbecue sauce and stir so all the ribs are coated.

At the tailgate/party

1.      Prepare coals for a medium fire. When the coals are hot, grill the ribs for 10 minutes, until they are lightly charred and heated through, turning them several times and applying several more moppings of sauce.

Serve the ribs hot, with sauce and handy wipes on the side!

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Makes 3 Cups

6 T       Honey

7 oz     St. Agur cheese (or blue cheese)

1 cup   Whole Milk

4          Egg Yolks, Large

1 cup   Heavy Cream

8          Peeled Garlic Cloves

2 cups  Extra Virgin Olive Oil

Make the ice cream

1.      Warm the honey in a small microwave safe container for 15 seconds or until fairly liquid

2.      Crumble the cheese into a large bowl and set a mesh strainer over the top

3.      Warm the milk in a medium saucepan until just simmering

4.      In a separate bowl, whisk together the egg yolks.

5.      Slowly pour the warm milk into egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

6.      Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thicken and coats the back of the spatula.

7.      Pour the custard through the strainer and stir it into the cheese.  Stir until most the cheese is melted.

8.      Stir in the cream and honey; then stir until cool over an ice bath.

9.      Chill the mixture thoroughly in the refrigerator; then freeze it in your ice cream maker according to the manufacturer’s instructions.

Make cold fried garlic slivers:

1.      Set up a plate with paper towels for draining.

2.      Slice garlic cloves lengthwise about 1/8” thick.

3.      Put oil in small saucepan, add garlic slices and turn on the heat.

4.      Watch the garlic carefully and when it begins to turn brown at the ends, take out with a slotted spoon and let drain on paper towels.

Serve this as a first course in miniature ice cream cones or with a pear tart for dessert with toasted walnuts on top.

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Makes 25

1          Baguette

1 T       Garlic Powder

Extra Virgin Olive Oil

Kosher Salt

Black Pepper

2          Apples, Cut in half then sliced very thin

8 oz.    Serrano Ham, thinly sliced

10 oz.  Eugalia Cheese, thinly sliced

2 T       White Truffle Honey

Make Crostini

1. Preheat the oven to 450 degrees.
2. Slice Baguette and toss with EVOO, large pinch of kosher salt, garlic powder and freshly cracked black pepper.
3. Arrange slices on parchment paper lined sheet pan in a single layer.
4. Place in oven for approximately 5 minutes or golden brown and crisp throughout.

Assemble Sandies

1.       On a half sheet pan, lay out a single layer of crostini

2.      Top each crostini with a slice of cheese to cover, a piece of ham, and apple slice.  Finish with a piece of cheese.

3.      Cover all sandies with another crostini, cover with a piece of parchment paper.  Put another half sheet pan on top of the parchment paper and put in the oven for 10 minutes or until cheese is melted through.

4.      Take out of the oven and arrange on a serving platter.  Finish with a drizzle of white truffle honey.

*Note: Crostini can be made a day ahead and put in an airtight container.  The sandwiches can be assembled and reheated as needed.

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Nonstick vegetable oil spray
9                      Chocolate Graham Crackers (about 5 ounces)
4T                    Unsalted Butter, room temperature, divided
1t                     Honey
1 Cup               Whipping Cream
2 t                    Dried Lavender Blossoms
12 ozs.             Semisweet Chocolate Chips
1T                    Unsweetened Cocoa Powder
Pinch               Kosher Salt

Preparation
Preheat oven to 350°F. Spray 9-inch diameter tart pan with removable bottom with nonstick spray. Grind graham crackers with 3 tablespoons butter and honey in processor until fine crumbs form. Press crumbs evenly onto bottom (not up sides) of prepared tart pan. Bake until set, about 10 minutes. Cool.

Bring cream and lavender just to boil in small saucepan. Reduce heat to low and simmer 5 minutes. Place chocolate in medium saucepan. Strain hot cream mixture into saucepan with chocolate. Stir over medium-low heat just until melted and smooth. Add cocoa powder and remaining 1 tablespoon butter; stir until melted and smooth. Pour chocolate mixture over crust in tart pan. Chill at least 45 minutes (chocolate will be slightly soft after 45 minutes and firm after 2 hours). Cut into wedges and serve. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled. Let stand at room temperature 1 hour before serving.

Interpreted from epicurious.com recipe, “Chocolate & Honey Tart.”

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Serves 8

1                      Leg of Lamb, approx. 5 lbs.
1 can                NOMU lamb rub
3T                    Extra Virgin Olive Oil
TT                    Kosher Salt & Freshly Cracked Black Pepper
2 lbs                 Fingerling Potatoes
3                      Garlic cloves, peeled
2                      Shallots, medium, unpeeled
1 Cup               Chicken Stock or as needed

Preheat oven to 450F. 

Wash fingerling potatoes thoroughly.  Place dry potatoes, whole cloves of garlic and unpeeled shallots into a large roasting pan and toss with extra virgin olive oil, kosher salt and freshly cracked black pepper.  

Prepare leg of lamb by rubbing with extra virgin olive oil, kosher salt, freshly cracked black pepper and a generous helping of NOMU rub.  Place meat on top of potatoes in roasting pan, which will act as a natural rack to collect the juices.

Cook at 450F for 15 minutes, then turn down oven to 350F.  Toss potatoes every 20 minutes and add chicken stock if burning occurs in the pan.  Cook lamb for another hour or until thermometer reads 145F for medium rare.  Remove from the oven and let stand for 15 minutes, tented in foil. 

Once the meat has rested, cut into slices, place on a platter and spoon potatoes and garlic around lamb.  Garnish with fresh thyme sprigs.

Enjoy!

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Serves 8

1                      Lemon
2 lbs.              Baby artichokes (about 18)
6T                   Olive Oil
4                      Garlic Cloves, thinly sliced
1t                     Herbes de Provence, Dried
1/2 Cup         Vegetable Broth
1/3 Cup         Dry White Wine
1 T                   Mild Lemon Oil
Preparation:

Fill large bowl with cold water. Cut lemon in half; squeeze juice into water in bowl, then add lemon halves. Cut off stem and top quarter from 1 artichoke. Bend back dark green outer leaves and snap off at artichoke base until only pale green and yellow leaves remain. Cut artichoke lengthwise in half. Using point of knife, remove any purple-tipped leaves from center of artichoke. Place artichoke halves in lemon water. Repeat with remaining artichokes.

Drain artichokes well. Heat 3 tablespoons oil in heavy large pot over medium heat. Add artichokes, sprinkle with salt and pepper and sauté 3 minutes. Add garlic and herbes de Provence and sauté until artichokes begin to brown slightly, about 6 minutes. Add broth and wine and bring to boil. Reduce heat; cover and simmer until artichokes are tender and most liquid is absorbed, about 10 minutes. Uncover and simmer until all liquid is absorbed, about 3 minutes. Finish by tossing with a tablespoon of mild lemon oil and season to taste. Transfer artichokes to platter; cover and keep warm.

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