Gazpacho

I fell in love with this soup when I went to Spain a few years ago. There are a million versions of it, but here is my favorite. I love to hit a farmers market on a Saturday morning, then make a batch to have for lunch for the rest of the week.

• 3 lbs fresh summer tomatoes (9-10 medium)
• 1 large cucumber
• 1 bell or red pepper
• 1 medium sweet onion
• 5-6 garlic cloves (or less, to taste)
• 3 tablespoons red vinegar
• 3 tablespoons lime juice (about 2, fresh squeezed)
• 1/4 cup olive oil
• Salt and pepper to taste (I use 2-3 teaspoons salt and 1/2 teaspoon pepper)
• 6 tablespoons fresh spice (dill, basil, coriander... use your favorite)
• dry bread crumbs

Peel and seed cucumber. Seed pepper. Peel garlic cloves. Chop them and onion in food processor. Coarsely chop herb. Blanch tomatoes for 30 seconds in boiling water, remove skins. Some people seed tomatoes at this point, but I don't). Puree tomatoes in blender, add rest of vegetables, vinegar, lime juice, salt, pepper and herb. I like my gazpacho smooth, so I blend it all up throughly, but if you like it chunkier, process it less or don't blend all the chopped vegetables. Chill several hours or overnight. Serve in bowls with 2 tablespoons bread crumbs sprinkled on top.

Butterscotch pie

• Pie crust, partially baked

Filling:

• 1 cup brown sugar
• 3 tablespoons flour
• 1/2 teaspoon salt
• 1 1/2 cup milk
• 6 1/2 tablespoons butter, sliced
• 3 egg yolks

Meringue:

• 1 tablespoon corn starch
• 1/2 cup water
• 3 egg whites
• 1/2 cup sugar

Prick pie crust with fork and pre-bake according to directions. In top of double boiler, mix brown sugar, flour, salt and milk. Add butter and heat over boiling water, stirring occasionally until butter melts. Beat eggs yolks and whisk in. Cook, stirring frequently, until thick. Pour into pie shell.

Mix corn starch and water, boil and stir until transparent. Beat egg whites until stiff. Gradually beat in sugar, than corn starch mixture. Spread over pie filling, sealing to edges. Bake at 325 for 20-30 minutes, until meringue is browned. Chill before serving.

Chocolate Mousse with Raspberry Coulis

I served this for a dinner party recently, in my grandmother's silver sherberts.

Mousse:

• 2 cups heavy cream
• 4 egg yolks
• 1/4 cup sugar
• 1 teaspoon vanilla
• 5 oz. dark chocolate (60-70% cacao)

Melt chocolate in double boiler. Whisk sugar and egg yolks. Heat 3/4 cup cream until hot but not boiling. poour slowly into egg yolks, whisking throughout. Transfer to stove and heat over medium -low heat, stirring constantly, until custard coats spoon. Whisk into melted chocolate and cool. Whip cream, then fold a fourth of it into chocolate mixture. Then, fold chocolate mixture into remaining cream. Spoon into serving dish and chill.

Raspberry coulis

• 1/2 pound raspberries
• 1/4 pound sugar

Combine in saucepan over medium heat; cook until sugar is dissolved. Chill sauce.

Whipped cream

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla

Whip, gradually added sugar, chill 1-3 hours.

Top each mousse cup with a spoonful of coulis, then a dollop of whipped cream. Makes 12 small or 6 larger servings.

Bacon and Herb Beef Tenderloin

I recently served this at a Christmas party and everyone loved it. I made a 7 pound roast, so needed more ingredients.

• 1 4 lb beef tenderloin
• 2 garlic cloves
• 4-6 springs oregano
• 6-8 basil leaves
• Worcestershire sauce
• Kosher salt
• Pepper
• 6-8 slices bacon, cut in half

Rub roast with Worcestershire sauce. Cut garlic cloves into several slivers, cut slits in roast with knife and insert. sprinkle with pepper and salt. Turn roast over and sprinkle with salt and pepper. Lay oregano and basil on top, drape bacon slices over roast. Tie with cord and place in rack in roasting pan. Cook at 450 degrees for 10 minutes (beware, it gets smoky here) when reduce heat and continue to cook until temperature in thickest part registers 125 (for rare) or 145 (for medium). Remove, tent with foil and let rest for 10-15 minutes before slicing

Cranberry Punch

For me, there's nothing Christmasy-er than cranberries. I served this at the deacon's Christmas party for my church.

• 64 oz cranberry juice cocktail
• 2 cups orange juice
• 2 cups Sprite
• Ice ring made with cranberry and orange juices, garnished with orange and lime slices

Combine juices in punchbowl, add ice ring. Slowly pour in Sprite.

Wassail

• 1 gallon apple cider
• 1 quart pineapple juice
• 6 oz frozen orange juice concemtrate
• 25-30 whole cloves
• 8 cinnamon sticks

Combine in pot or crock pot, simmer until hot.

Chocolate and Pumpkin Cheesecake

Back in my grad school days, pre-internet, I copied a wonderful recipe for a layered pumpkin and chocolate cheesecake with chocolate ganache. I'm not sure if this is the same recipe but it's close. It makes a wonderful holiday dessert.

Crust:

• 1 1/4 cups graham cracker crusts
• 2 tablespoons cocoa
• 2 tablespoons sugar
• 1/4 cup butter, melted

Mix crumbs, sugar and cocoa. Pour butter over all, stir to coat. Press onto bottom and sides of 9 inch springform pan. Bake for 5 minutes at 350 degrees.

Chocolate layer:

• 2/3 cup chocolate chips
• 1/4 cup coffee
• 12 oz. cream cheese, softened
• 3/4 cup sugar
• 1/2 teaspoon salt
• 3 eggs
• 1 teaspoon vanilla

Melt chocolate in double boiler. Mix in coffee, set aside. Beat cream cheese, sugar and salt together. Beat in eggs, one at a time, then mix in vanilla. Add chocolate mixture and blend. Pour over chocolate crumb crust.

Pumpkin layer:

• 16 oz cream cheese, softened
• 1 cup pumpkin
• 3/4 cup sugar
• 2 tablespoons flour
• 3 eggs
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/3 teaspoon cloves
• 1 teaspoon vanilla

Beat pumpkin, cream cheese, flour, and sugar together. Add eggs, one at a time. Mix in spices and vanilla. Pour into 9 inch cake pan lined with buttered parchment paper.

Bake both cheesecakes at 350 degrees for 1 hour 10 minutes. Turn off oven and let sit for 20 minutes. Refrigerate chocolate layer, cool pumpkin layer to room temperature.

Ganache:

• 1 cup heavy cream
• 2 tablespoons butter
• 2 tablespoons sugar
• 12 oz chocolate chips

Boil cream, butter and sugar, add chocolate and whisk until smooth. Pour one cup of ganache onto chocolate layer. Unmold pumpkin layer and place on top of chocolate layer. Freeze for 1 hour. Frost top and sides of cheesecake with remaining ganache. Keep refrigerated until time to serve.