• preparation

Dice and freeze fatback. Dice the veal and pork. Heat oil in skillet. Sauté the onions. Combine meat, onion, and seasonings in a bowl. Mix cream and egg whites. Pour over meat. Refrigerate for a few hours.
Marinate artichokes in wine, brandy. Season with salt and pepper. Puree the meat with fatback. Add the pistachios and ham.
Grease a 5 cup mold and line top and bottom with pastry dough. Alternate forcemeat and artichokes ending with forcemeat.
Cover pâté with pastry. Brush with egg yolk.
Cut an opening in the center.
Bake at 350 degree for about an hour. When cold, fill the pate with sherry wine aspic.

• preparation

Wash potatoes with the skin. Cook potatoes in salted boiling water until tender. Drain well. Peel and cut crosswise, into thin slices.
Slice onion thinly, crosswise.
In a frying pan, heat olive oil; add onion and sauté until lightly browned. Stir in potatoes and sauté for a minute. Stir in cheese to melt and add parsley. Adjust seasoning with salt and pepper. Lay out crêpes on a working surface.
Using a pastry brush, lightly coat one side with melted butter.
Divide stuffing in 6 equal portions and place a portion in the center of each crêpe. Fold the sides of the crêpe over the filling. Starting from one open end, roll up each crêpe to make a firm but not tight cylinder. Again, brush them with melted butter.
Place on small nonstick baking sheet. Bake in a 300 degree F. oven for 10 minutes.

To make crêpes, use a 6 or 7-inch crêpe or omelet non-stick pan.
Combine egg, milk, flour and salt in a blender or food processor and whip until batter is smooth. Heat crêpe or omelet pan.
Lightly brush pan with butter, and heat pan over medium heat. Pour in about 1/4 cup batter. Tilt the pan in all directions until the pan thoroughly coats the bottom.
Pour off any excess of batter (crêpe should be thin). Cook on one side over medium heat until lightly brown (about 20 seconds) then turn over and cook to brown the other side.
Turn the crêpe out onto a plate and repeat the process until all the batter is used. Stack the finished crêpes on one another; they don't stick.
Note:
crêpes can be made several days ahead. Cover the plate tightly with plastic wrap and refrigerate until use.

• preparation

In a small bowl, whisk together stock, oil and truffles.
In a deep 10 -to 12-inch skillet bring 3 inches salted water to a boil and cook asparagus until crisp tender, 2 to 4 minutes. Drain asparagus. Pat dry. Transfer to a serving dish and toss with butter.
Spoon truffle broth over asparagus and season with salt and pepper. Serve asparagus warm or at room temperature.

• preparation

To make the tangzhong:
Combine all of the ingredients in a small saucepan, and whisk until no lumps remain.
Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.
Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature.

To make the dough
1. Place the flour in a large bowl (or the bowl of your stand mixer, fitted with a dough hook) and add the yeast to one side, the salt, sugar and milk powder to the other (if the salt is added on top of the yeast it can kill it), stir to combine.
2. Whisk together the cooled tangzhong, egg and milk and add it to the dry ingredients. Mix everything together until it forms a soft, shaggy dough. If you are kneading by hand, turn the dough out onto a worktop and knead for 5-10 minutes until it starts to feel smooth and a little less sticky (it will still be very sticky), add no more than a spoonful of flour while you are kneading, the dough is meant to be sticky! The best way to knead a wet dough by hand is to stretch it up away from the worktop (it will stick), then slap it back down, make sure that you pull from a different section each time and keep a dough scraper handy. If you are using a stand mixer, mix for 5 minutes or so until the dough is smooth.
3. Add the butter and mix until it is fully incorporated, continue to knead until the dough is very elastic and begins to come away from the worktop (or sides of the stand mixer bowl) cleanly. It should pass the windowpane test - stretch the dough with your hands, you should be able to stretch it to a very thin, almost transparent membrane without it tearing. This can take up to 20 minutes of kneading, especially by hand.
4. Place the dough in a lightly oiled bowl and cover with clingfilm, leave to rise for 1-2 hours until well doubled in size. Alternatively, place it in the fridge to rise overnight. If you refrigerate it, the following day let it come up to room temperature for about half an hour before continuing.
5. Line an 8.5x4.5in (or thereabouts) loaf tin with greaseproof paper. Once the dough has risen, punch it down and fold it in on itself a couple of times. Turn out onto a lightly floured surface, divide it in to four equal pieces and roll each one into a ball.
6. Roll each ball out into a long oval, fold one third of the oval over the middle (from the side, not the top), then the other third over the top to form a long, narrow packet. Roll over the seam to flatten it, then roll it up from one end to make a fat sausage. Repeat with the other balls of dough then arrange them in the loaf tin, seam side down.
7. Loosely cover with oiled clingfilm and leave to rise until at least doubled in size, this can take 1-2 hours (mine took nearly 2). If you press the dough gently with a finger the indentation should spring back slowly but remain visible. If it springs back quickly it needs to proof for a little longer. Preheat the oven while the dough is rising to 180C/350F/gas mark 4.
8. Brush the top of the dough with some of the beaten egg then bake on the lower middle shelf of the oven for 30-40 minutes until well risen and the bread sounds hollow when tapped on the bottom, the internal temperature should reach 94C/200F on a probe thermometer. Cover the bread with foil partway through baking if it starts to get too dark.
9. Transfer to a wire rack and leave to cool completely before slicing.

• preparation

In a large, shallow dish, separate the kataifi dough into individual threads using your fingers. Add the basil and chives and toss to distribute throughout the pastry.
In a shallow bowl, beat the egg with the water. Spread the flour in another shallow bowl. Season the salmon cubes with salt and pepper. Dredge them in the flour and shake off the excess, then dip them in the beaten egg and roll in the kataifi; press to help it adhere.
Set a rack over a baking sheet. In a large, deep skillet, heat 1 inch of vegetable oil to 350°. Fry 4 or 5 salmon pieces at a time until the kataifi is golden brown and crisp, about 2 to 3 minutes minutes. Drain the salmon nuggets on the rack. Season with salt. Serve the nuggets with your favorite dipping sauce.

• preparation

* Peel and cook sliced carrots until soft. Drain, and place carrot slices in a 350 degree oven for 10 minutes. Puree in a mixer. The carrot puree should be thick.

Preheat the oven to 375 degrees. Brush the interior of a 6-cup soufflé mold with the softened butter.
In a heavy saucepan heat the olive oil. Add the onions and garlic. Cook briefly while stirring, until onions are wilted. Stir in the flour and cornstarch. Add the milk. Cook while whisking until sauce becomes thick.
Tranfer the bubbly sauce to a large mixing bowl. Season with salt and pepper and mix in chopped basil.
Mix egg yolks, and carrot puree into the thick cream sauce. This mixture can be prepared 2 hours ahead.
Using an electric beater, whip the egg whites and cream of tartar until stiff and glossy. Do not overbeat. Gently fold into cream sauce mixture. Pour and scrape the mixture into the prepared soufflé mold.
Place on a baking sheet. Cook for 20 to 30 minutes. Serve at once.

• preparation

Dice and freeze fatback. Dice the veal and pork. Heat oil in skillet. Sauté the onions. Combine meat, onion, and seasonings in a bowl. Mix cream and egg whites. Pour over meat. Refrigerate for a few hours.
Marinate artichokes in wine, brandy. Season with salt and pepper. Puree the meat with fatback. Add the pistachios and ham.
Grease a 5 cup mold and line top and bottom with pastry dough. Alternate forcemeat and artichokes ending with forcemeat.
Cover pâté with pastry. Brush with egg yolk.
Cut an opening in the center.
Bake at 350 degree for about an hour. When cold, fill the pate with sherry wine aspic.

• preparation

Beat eggs, 2 tablespoons parsley, 2 teaspoons water, dried herbs, salt and pepper in small bowl to blend.
Melt 1 tablespoon butter in small nonstick skillet over medium-high heat. Add half of egg mixture (about 1/2 cup) to skillet. Cook until eggs are just set in center, tilting pan and lifting edge of omelet with spatula to let uncooked portion flow underneath, about 2 minutes.
Top half of omelet with 1/4 cup cheese.
Using spatula, fold other half of omelet over cheese; slide out onto plate. Repeat with remaining butter, egg mixture and cheese. Sprinkle omelets with remaining 1 tablespoon parsley.

• preparation

combine apple cider, kosher salt, garlic, thyme and rosemary in a glass bowl. Add pork chops and mix well with marinade. Marinate for 30 minutes to one hour, refrigerated.
Remove chops from the marinade and pat dry.
Broil or cook pork chops on an open grill for approximately 10 minutes, turning as needed. Serve with red onion marmalade.

RED ONION MARMALADE:

(marmalade may be made up to 2 days ahead).

3 tablespoons extra virgin olive oil
10 cups red onions, thinly sliced
1 tablespoon brown sugar
to taste salt and white pepper
3/4 cup red wine vinegar
1 1/4 cups red wine


Heat olive oil in a large heavy bottomed saucepan and add the onions. Cook over medium heat until they begin to soften, about 10 minutes, then add the brown sugar and stir to coat. Season with salt and pepper.
Continue cooking over medium heat, stirring frequently, or bake in a 350 degree oven until the onions are golden soft and brown.
Add the vinegar and cook until it has completely evaporated, then add the red wine stirring the onions frequently to prevent sticking and burning. When the red wine has evaporated, taste and adjust the seasoning. Remove from heat and keep warm

• preparation

Cut the carrots into julienne strips. Blanch in salted boiling water until barely tender. Drain and set aside.
Cut 8 slices of ginger on the diagonal, then cut into julienne strips. Snap off the stems from the snow peas and remove the string.
Chop the scallions including some of the green top. Cut the pork into thin slices and then into 1/4 inch strips. Stir-fry.
Heat the oil in a frying pan over high heat. Add the pork and stir while cooking. After 1 minute, add the blanched carrots, the snow peas, and the ginger. Stir and cook for 5 minutes. Add the scallions and the garlic and then the wine and the soy sauce.
Simmer for 5 minutes.

• preparation

In a medium mixing bowl, combine the softened cream cheese, lemon rind, lemon juice, capers, dill, mustard, and pepper until smooth. On a large sheet of wax paper, spread out the slices of salmon to form a rectangle. Spread the cream cheese mixture over the surface of the salmon.
Roll up the salmon tightly from one end, jelly roll style. Enclose in plastic wrap and refrigerate. Wash cucumber, dry and slice across into 1/4-inch slices.
Just before serving, slice the smoked salmon roll into -inch slices. Top each cucumber slice with a slice of salmon roll. Serve at once.

PRESENTATION
Serve this hors d'oeuvre on a tray. Arrange the cucumber and salmon rolls on the tray into two circles. Garnish center of tray with parsley or dill sprigs.

• preparation

Preheat the oven to 180°C.
Peel the carrots. Blanch for 5 minutes and drain. Plant a bamboo spike at the base of each carrot, asparagus, and corn on the cob.
Roll carrots, asparagus and corn in flour. Dip them in the beaten eggs. Finally, roll the corn in the chopped cornflakes, then the carrots and asparagus in the breadcrumbs.
Place the vegetables on a baking sheet lined with lightly oiled baking paper. Season with salt and pepper and drizzle with olive oil.
Bake 20 to 30 mins. Sprinkle the carrots and asparagus with the parmesan then place everything on a serving platter before serving.

• preparation

In a medium saucepan, melt butter, stir in flour. Add milk and cream and whisk until sauce is thick and bubbly. Mix in the cheese. Blend well. Stir in egg yolks. Season to taste.
Spread mixture over a greased square dish to a thickness of 1 inch. Cool 1/2 hour.
Cut into 2-inch by 1-inch pieces. Dust in flour, dip in egg white, and roll in fresh bread crumbs.
Deep fry until brown. Serve with tomato sauce and fried parsley.

• preparation

Scrub and debeard mussels. In a large kettle, combine parsley, white wine, and shallots, and bring to a boil. Steam the mussels in the boiling liquid until opened. Drain and save the cooking stock. Remove only top shells of mussels and discard.
Arrange mussels in ovenproof serving casserole. Strain cooking liquid through cheese cloth. Pour in a saucepan and bring to a boil.
In a small saucepan, melt butter, and add flour to make roux. Stir roux in stock and whisk to thicken. Add the saffron. Pour a little sauce into egg yolks. Mix well and stir into remaining sauce.
Heat sauce but do not boil. Season to taste with salt, pepper.
Do not add salt since the mussel stock is salty. Pour sauce over the hot mussels. Serve immediately.

• preparation

Cut each apricot into 8 slices.
In a mixing bowl, combine the unpeeled apricots, lemon juice and sugar. Cover and set aside for 12 hours.
Transfer apricot mixture to a pot, and bring to a boil. Simmer for 25 minutes.
Remove the foamy top while cooking. Remove the fruit from the syrup with a skimmer and transfer to a bowl. Set aside.
Boil the syrup until thickened. Add reserved apricots and almonds to syrup. Cook over low heat for 5 minutes while gently stirring the preserves.
Allow to cool before transfering to jars

• preparation

Crack the eggs into a medium bowl and add the milk, cream or water. Whisk until smooth and combined, with no streaks of egg white remaining.
Brush a small nonstick skillet with olive oil, or melt a little butter in a small nonstick skillet. Bring to medium heat.
Pour in the eggs, and let them cook for a few seconds without stirring. Pull a rubber spatula across the bottom of the pan to form large, soft curds of scrambled eggs.
Continue cooking over medium-low heat, folding and stirring the eggs every few seconds. Scrape the spatula along the bottom and sides of the pan often to form more curds and to prevent any part of the eggs from drying out.
Remove the pan from the heat when the eggs are mostly set, but a little liquid egg remains. Season to taste with salt and pepper and garnish with chopped fresh chives, if desired.

• preparation

Make the hollandaise.
To assemble the eggs benedict, place the sliced smoked salmon on each English muffin. Top with poached egg, drizzling the tops with hollandaise sauce. Serve immediately.

The controversy surrounding the "Perfect Poached Egg" is endless. The "add vinegar to water", "add salt to water" or " putting the raw egg in a sieve to strain the liquid part" before poaching are methods that do not compare to the "always perfect poached eggs" when using this egg poacher.

Egg poacher

• preparation

Wash potatoes with the skin. Cook potatoes in salted boiling water until tender. Drain well. Peel and cut crosswise, into thin slices.
Slice onion thinly, crosswise.
In a frying pan, heat olive oil; add onion and sauté until lightly browned. Stir in potatoes and sauté for a minute. Stir in cheese to melt and add parsley. Adjust seasoning with salt and pepper. Lay out crêpes on a working surface.
Using a pastry brush, lightly coat one side with melted butter.
Divide stuffing in 6 equal portions and place a portion in the center of each crêpe. Fold the sides of the crêpe over the filling. Starting from one open end, roll up each crêpe to make a firm but not tight cylinder. Again, brush them with melted butter.
Place on small nonstick baking sheet. Bake in a 300 degree F. oven for 10 minutes.

To make crêpes, use a 6 or 7-inch crêpe or omelet non-stick pan.
Combine egg, milk, flour and salt in a blender or food processor and whip until batter is smooth. Heat crêpe or omelet pan.
Lightly brush pan with butter, and heat pan over medium heat. Pour in about 1/4 cup batter. Tilt the pan in all directions until the pan thoroughly coats the bottom.
Pour off any excess of batter (crêpe should be thin). Cook on one side over medium heat until lightly brown (about 20 seconds) then turn over and cook to brown the other side.
Turn the crêpe out onto a plate and repeat the process until all the batter is used. Stack the finished crêpes on one another; they don't stick.
Note:
crêpes can be made several days ahead. Cover the plate tightly with plastic wrap and refrigerate until use.

• preparation

Preheat oven to 350°F. Toss pumpkin seeds and 1 tsp. oil on a rimmed baking sheet; season with salt and pepper. Bake until golden brown and puffed, about 5 minutes; let cool. Finely chop 2 Tbsp. pumpkin seeds. 

Whisk chopped pumpkin seeds, lemon juice, mustard, maple syrup, vinegar and remaining oil in a medium bowl; season dressing with salt and pepper.


Combine fennel, Asian pear, celery root, Granny Smith apple, most of the Manchego, and remaining pumpkin seeds in a large bowl. Drizzle dressing over top and toss to combine; season with salt and pepper. Top with remaining Manchego.

• preparation

Slice potatoes very thin. Wash under cold running water. Place in a saucepan. Cover with water. Bring to a boil and simmer for 5 minutes. Drain in a colander. Add potatoes to a mixing bowl. Mix in the garlic, 1 cup Swiss cheese, cream, salt and pepper. Spoon in an oven proof baking dish. Top with the remaining cheese.
Bake for 35 to 45 minutes, or until top is brown and potatoes are fully cooked.

• preparation

Snap off the woody ends of asparagus where they naturally break when you bend them or cut them off with a knife.

Boil water in a large pot or saucepan with steamer then reduce to simmer, add asparagus, cover with lid and steam asparagus until tender (about 8-10 minutes) *This will depend on your preference.

Use tongs to remove asparagus

In a small bowl, whisk balsamic vinegar, oil, red wine, dijon mustard, salt and pepper together.

Cover and set aside until ready to use.

Arrange cooked asparagus tomatoes on a large platter.

Sprinkle with feta cheese and parsley.


Drizzle with ½ the dressing and serve the remainder on the side *Can be served warm, room temperature or chilled.



????Variations & Substitutions
Tomatoes- you could use cherry tomatoes instead of grape tomatoes
Asparagus -you could use grilled or oven-roasted asparagus instead of steamed
Tarragon- fresh tarragon is ideal, but you can use dried
Feta cheese - you can use regular, light or fat-free feta or use goat cheese
Add-ins- you could also sprinkle on a little parmesan cheese and/or add red onions or green onion

• preparation

Preheat oven to 375 degrees.
Butter a baking dish about 6 by 10 inches. Peel potatoes and cut into 1/4-inch slices.
Blanch potatoes in salted boiling water for 5 minutes. Drain well.
In a large mixing bowl, combine potatoes, garlic, milk, cream and half of the grated cheese, salt and pepper to taste.
Spoon into prepared dish. It should be no more than 3/4 full. Sprinkle evenly with cheese. Bake for about 45 minutes, or until potatoes are tender and gratin is golden brown.

• preparation

Preheat oven to 350 degrees.
Bring a large pot of water to a boil. Add the leeks and blanch until tender, about 15 minutes. Drain well.
Place leeks in a shallow baking dish large enough to hold them in a single layer. Season with salt and pepper and dot with butter.
Pour the cream over top. Bake for 25 minutes (can be made ahead up to this point and reheated.) Just before serving, preheat broiler and brown the leeks under the broiler. Serve.

• preparation

Cut potatoes into large cubes. Boil in salted boiling water until tender. Drain and put through a ricer.
Combine potatoes and choux pastry (See recipe below). Mix well. Season to taste with salt and nutmeg.
Preheat deep fryer to 350 degrees. Spoon the potato mixture into a pastry bag fitted with a plain 1-inch tip. While pressing the mixture out, cut into round balls with a small knife and carefully drop into the hot oil. Continue dropping balls into oil. Do not overload fryer.
After a few minutes, the potatoes will puff and float, and turn golden brown. Transfer to a tray lined with paper towels to absorb oil. Keep warm. Continue with potato mixture.

CHOUX PASTRY:
Heat water and butter in a saucepan, until butter melts and water comes to a boil. Remove from the heat and add flour all at once. Stir vigorously with a wooden spoon over low heat until mixture no longer sticks to pan and forms into a ball. Remove from heat.
Beat eggs in thoroughly, one by one. Beat mixture until smooth.

• preparation

Trim stalks from spinach and shred leaves finely. Place in a large bowl. Cut smoked salmon and cheese into matchstick strips.
Heat the dressing ingredients in a pot. Bring to boil. Pour hot dressing over spinach and toss well.
PRESENTATION
Divide spinach among cold salad plates. Top with salmon and cheese. Vary the amount of spinach and cheese if desired.

• preparation

Preheat oven to 400°F. Scrape seeds from vanilla bean with a knife into a small bowl, discarding pod, and stir in sugar and cinnamon.
On a lightly floured surface roll out pastry 1/8 inch thick and drape pastry over tart pan, pressing dough gently onto pan.
On pastry arrange plum and apricot slices, overlapping them slightly, in rows and sprinkle with sugar mixture.
Bake tart in middle of oven until pastry is golden brown, 20 to 25 minutes.
Cool tarts on a rack and brush with jam. Serve tarts warm with ice cream.

• preparation

Preheat oven at 400 degrees.
Line pie crust in a 9 inch pie plate. Peel, core, and cut apples into wedges.
Melt butter in a saute pan. Add apples. Cook for 2 minutes. Mix in the cinnamon, sugar, and Calvados and cook apples until tender. Transfer to a large bowl to cool.
To prepare the custard:
combine the sugar, flour, lemon zest, cream, eggs, and vanilla.
Pour over apples and blend well. Pour mixture in pie crust.
Bake for 15 minutes.
Top with the melted apricot jam.
Decorate top of pie with strips of remaining dough into a lattice work.
Brush with a beaten egg. Bake at 350 F for 15 to 20 minutes, until pie is golden brown.
Allow pie to cool, then serve at room temperature.

• preparation

Ganache:
Place the chocolate in a bowl. Bring the cream to a boil in a small saucepan and pour over the chocolate. Stir to melt.
Add 2 tablespoons of the raspberry brandy, and combine until smooth. Set the chocolate ganache to cool.
Syrup:
Combine 1/3 cup of water in a small pot; add confectioners' sugar and stir until dissolved. Add the remaining 2 tablespoons of the raspberry brandy. Remove the syrup from heat.

Cut the cocoa sponge cake or commercial pound cake into 12 disks 2 1/2 inches in diameter and 1/2 inch thick with a cookie cutter.
To assemble:
spread 1 sheet of phyllo dough on a work surface, brush with a tin coating of the melted butter, dust with sifted confectioners' sugar, and cover with a second sheet.
Brush with melted butter again and dust with sugar. Cut the rectangular phyllo dough into 3 equal strips, about 6 1/2 inches wide by 10 inches long.
Place a disk of chocolate cake in the center of each strip and moisten each disk with a little of the raspberry syrup. Cover each disk with a generous spoonful of the ganache and place 8 to 10 raspberries on top.
First, fold one end of the phyllo dough over the raspberries and then the other, tucking under to form a small closed purse fully encasing the chocolate and the raspberries.
Repeat this process until you have made 12 packages.
Brush each one with butter and refrigerate (or freeze) until ready to bake.
Preheat oven to 400 degrees. Place the packages on a greased baking sheet and sprinkle with more sugar.
Bake for 8 to 10 minutes or until lightly browned. Keep warm.
Top each fontaine with the remaining raspberries and serve hot

• preparation

Makes: two 1-quart soufflé molds
Preheat oven to 375 degrees. Butter the bottom and sides of 2 1-quart soufflé molds. Sprinkle with sugar; shake out excess. Place dishes on a baking sheet and set side.
Melt butter over low heat in a saucepan. Stir in the flour and cornstarch; stir until smooth. Pour in the milk and sugar. Whisk over medium heat until thickened. Remove from heat. Transfer to a large mixing bowl. Mix in the egg yolks, sugar and vanilla. Blend in the Grand Marnier.
In an electric mixer, beat the egg whites with the cream of tartar to until soft peaks form when beater is lifted. Add sugar gradually while beating constantly until the egg whites are firm. Fold the egg whites into the Grand Marnier mixture. Divide the soufflé mixture between the two prepared molds. Bake for 30 to 35 minutes. Sprinkle with powdered sugar before serving. Serve with Macademia nut sauce.

MACADEMIA NUT SAUCE
Combine all ingredients in a blender. Blend at high speed until the sauce is smooth and medium thick. Transfer to a bowl. Cover with plastic wrap. Serve with soufflés.

• preparation

Dissolve unflavored gelatin in cold water. Cream sugar and egg yolks. Slowly pour the boiling milk over egg mixture. Pour in saucepan. Stir with a wooden spoon over low heat until the mixture coats the back of the spoon. Do not allow to boil. Dissolve the instant coffee in the boiling water. Stir in the gelatin and coffee in custard. Strain into a bowl. Cool mixture.
Whip the heavy cream to a medium peak. Fold in the cool custard. Pour in a decorative mold. Refrigerate for 2 hours or longer.
To unmold:
dip mold in hot water for a few seconds. Invert onto a serving platter. Serve cold.

• preparation

Preheat oven to 350 degrees.
Butter and flour a 9-inch mold. Cream butter and sugar.
Whisk in the eggs one by one. While beating the cake batter, gradually add the flour mixed with the baking powder, alternating with the orange juice and water.
Bake for 35 to 40 minutes. Unmold on platter.

ICING:

Mix all ingredients in a saucepan.
Boil, and pour over hot cake.

• preparation

Peel, quarter and core apples.
Melt apricot jam in a thick bottom saucepan.
Add apples and cook slowly until apples are melted into a thick sauce.
Dissolve unflavored gelatin in cold water. Set for 5 minutes.
Add to hot apple mix.
Cool mix. Fold in whipped half of the cream.
Line lady fingers on bottom and sides of a charlotte mold.
Spoon apple mixture in mold. Cover and chill.
Unmold apple charlotte unto a serving dish.
Melt the remaining 1/3 cup apricot jam. Strain and spread over charlotte.
Decorate with remaining whipped cream.

• preparation

PREPARATION
Preheat oven to 350 degrees. Butter six 6-oz individual soufflé molds. Sprinkle the bottom and sides of molds with superfine sugar; shake out excess. Place dishes on a baking sheet.
In a heavy bottom saucepan, melt butter over low heat. Stir in the flour until smooth. Pour in the milk, and whisk over medium heat until thickened. Remove from heat. Transfer to a large mixing bowl. Mix in the egg yolks and sugar. Mix in the lemon peel and juice. (I first grate the lemons for the peel, then make the juice with the grated lemons.)
The mixture can be made 3 to 4 hours ahead. Cover with plastic wrap.
In an electric mixing bowl, combine egg whites with the cream of tartar. Beat at high speed until thick and firm. With a rubber spatula, fold the egg whites into the lemon mixture. Spoon the soufflé mixture into the prepared molds. Fill up to the rim, and level the mixture with a small spoon or spatula. Bake for 12 to 16 minutes. Sprinkle with icing sugar.
Serve with Macademia nut sauce.

MACADEMIA NUT SAUCE

Combine all ingredients in a blender. Blend at high speed until the sauce is smooth and medium thick. Transfer to a bowl. Cover with plastic wrap. Serve with lemon soufflés.

• preparation

Roll the dough into a round 1/8 inch thick on a floured surface, drape it over a rolling pin, and fit it into a 10-inch shallow flan pan with a removable ring.
Press the dough firmly into the pan and cut off any excess with the floured rolling pin.
Freeze any leftover dough for future use.
Preheat oven to 425 degrees. Peel and core the apples. Slice into very thin slices.
Cover and spread pie crust with apple sauce. Arrange sliced apples over apple sauce.
Brush apples with butter and sprinkle sugar over apples. Bake the tart at the lowest rack for 30 to 40 minutes or until apples are tender and golden brown.
Remove the tart from the pan and transfer to a rack. In a small saucepan, melt apricot jam with Kirsch or water.
Strain apricot over apple. Spread evenly to form a glaze. Serve at room temperature.