Pickled Garlic Scapes in Oil

Pickled Garlic Scapes in Oil

The city of Sulmona, in Abruzzo, is famous for its red garlic. The bulbs, with their gorgeous, fat, purple-red-clad cloves, grow in the surrounding Peligna Valley. The garlic is prized for its intense fragrance and for its keeping ability. It is a staple at the farmers’ market, where you will often find it hanging or stacked in braided lengths. The scapes from the plant—the long, swirly green stalks—are harvested in spring. This allows the plant to focus its energy on growing the bulb. The scapes, called zolle in the local dialect, are enjoyed fresh or turned into these delicious pickles. The garlic flavor in the scapes is mild and appetizing. Serve pickled scapes with cheese and salumi as part of an antipasto platter.

1 pound (454 g) garlic scapes
2 C. (473 g) white wine vinegar
1 tsp. fine sea salt
Extra-virgin olive oil

4 sterilized 1/2-pint jars and their lids

Cut the scapes into 11/2- to 2-inch lengths, removing any tough parts at the bottom and the thinnest part at the top above the small bulbous tip. In a saucepan large enough to hold all the scapes, bring the vinegar to a boil over medium-high heat. Stir in the salt and let it dissolve. Add the scapes to the pot and cover. Return the vinegar to a boil, cover, and boil, stirring once or twice, until the scapes have lost their bright green color and are just tender, 4 to 5 minutes. Drain the scapes in a colander set in the sink. Spread on a clean kitchen towel and let dry for about 1 hour. Shuffle them around once or twice during this time to make sure they dry on all sides. Pack the scapes into the jars, leaving 1 inch headspace. Pour enough olive oil into the jars to cover the scapes completely. Use a bubble remover or a clean chopstick to dislodge any bubbles and press down on the scapes to submerge them. Screw the lids on tightly and let sit at room temperature for 24 hours. Let the scapes cure in the refrigerator for at least 1 week before using, then store in the refrigerator for up to 1 month. To serve, remove from the jar only as much as you plan to use and let it come to room temperature. Top off the jar with more oil as necessary to keep the remaining scapes submerged.

Pickled Green Beans

Pickled Green Beans

5 lb. Green Beans
6 C. Water
6 C. Vinegar
10 cloves Garlic
5 tsp. Mustard Seeds
5 tsp. Dill Seeds
½ C. Salt

Clean and dry 10 mason jars with lids. Clean and cut the green beans to fit in the mason jars. Add garlic clove, 1/2 tsp. mustard seed, 1/2 dill seed into each jar. Boil the water, vinegar and salt in a pan. Pour in each jar while boiling. Put the lids on each jar securely. Place the closed jars in a canner on high for 10 minutes with the water level above the jar lid. Remove the jars using tongs and allow’ to cool for several hours before storing. Each jar will provide two servings and keep for up to a year.

Cinnamon Coffee

Cinnamon Coffee

1/2 C. whipping cream, chilled
1 T. sugar
1/4 tsp. vanilla extract
1/2 C. ground coffee
1 tsp. cinnamon
4-1/2 C. water
1/4 C. Kahlua or other coffee liqueur (optional)

Combine first 3 ingredients in a bowl. Beat to soft peaks. Chill until ready to serve. Combine ground coffee with cinnamon and brew by desired means. Serve coffee with Kahlua, if desired, and topped with whipped cream.

Yield: 4 servings
Calories: 143
Fat: 11.1g
Fiber: .3g

Five Fruit Salad

Five Fruit Salad

1 C. seedless grapes
1/2 C. each peeled, sliced and quartered orange, cubed cantaloupe, sliced banana and pineapple chunks
1/4 C. orange juice concentrate
1 tsp. lime juice
2 tsp. chopped mint leaves
1/4 tsp. lime zest

Mix all ingredients in medium bowl. Makes 4 (3/4 C. each) servings

Grapefruit-Cranberry Punch

Grapefruit-Cranberry Punch

2 C. cranberry juice cocktail, chilled
3/4 C. frozen grapefruit juice concentrate, thawed
1 12-oz. can lemon-lime carbonated beverage, chilled
Ice cubes

In a pitcher combine the cranberry juice and thawed concentrate. Gently stir in the carbonated beverage. Serve at once over ice cubes. Makes 8 (4-oz.) servings.

7-Minute Lemon Icing

7-Minute Lemon Icing

2 large egg whites
1-½ C. granulated sugar
3 T. cold water
2 T. fresh lemon juice
2 T. light corn syrup
1 tsp. vanilla extract (optional)
1 tsp. lemon zest, grated

Combine all ingredients, except vanilla and lemon zest, in the top of a double boiler or bowl. Bring water in the bottom of the double boiler or saucepan (if using a bowl) to a simmer. Place top of the double boiler or the bowl over the simmering water. Immediately begin whipping mixture 3 minutes with an electric mixer on medium speed. Increase speed to high and beat another 3 minutes. Remove top of double boiler. Add vanilla and lemon zest. Beat 1 minute on high speed until mixture holds stiff peaks and is satiny. Makes enough to fill and frost a double layer 8- or 9-inch cake or the angel food cake.

Uses for Mustard

Uses for Mustard

To add spark to egg-based dishes, like souffles, quiches, and savory custards, add a tsp. Dijon mustard.

For a crispy catfish po’boy, coat catfish fillets with mustard then dip them in cornmeal. Sauté the catfish in oil and serve on a baguette or French bread with lettuce, tomato, thinly sliced onion, and a sauce made from mayonnaise, mustard, Tabasco sauce, parsley, and pickle relish.

To perk up grilled cheese sandwiches, spread a thin layer of mustard on the bread before assembling and grilling the sandwich.

To make a special sauce for burgers, mix together 1 tsp. ketchup, 1 tsp. mayonnaise, and 1 tsp. spicy brown mustard. A burger chain popularized this secret sauce, which is easily replicated at home.

To thicken and liven up a pan sauce for sautéed meats, use Dijon mustard. After pan-searing chicken, pork, or beef, swirl in some red wine, port, or sherry and a few tsp. unsalted butter to deglaze the pan, then reduce the liquid to half its volume. Stir in a tsp. Dijon mustard for kick.

For quick-and-easy homemade barbecue sauce, combine in a saucepan:

1 C. ketchup
1/4 C. white or red wine
1 tsp. soy sauce
2 tsp. red-wine vinegar or apple-cider vinegar
1 tsp. chili powder
1 garlic clove, minced

Simmer over medium heat for 5 to 10 minutes to blend the flavors and reduce the volume slightly. Finally, stir in 1 tsp. prepared mustard.

When you need a fast sweet-and-sour dip or sauce, whisk together 1/2 C. currant jelly and 5 tsp. Dijon mustard. Let stand for 5 minutes and whisk again until smooth. Use as a dip for crudites or a sauce for broiled shrimp, pork, or chicken skewers.

For a brown-sugar glaze for ham, combine 3/4 C. firmly packed light brown sugar, 1/4 C. spicy brown mustard or Dijon mustard, and 2 tsp. apple-cider vinegar. Pat over the top of a baked ham 45 minutes before it is done.

To doctor up store-bought barbecue sauce, stir in 1 tsp. prepared mustard per C. sauce.

In my mind, pretzels are basically just an excuse to dip something in mustard. I like to dip the store-bought, crunchy bagged pretzels in a yellow mustard, while the grainy variety pairs well with homemade soft pretzels, fresh from the oven.

This is one of the easiest shake-and-pour dressing recipes ever. Mustard, honey, vegetable oil, vinegar, and a pinch of salt go into a mason jar, and in seconds you’ve got a deli classic, perfect for topping a salad of iceberg or romaine. Yellow mustard is the classic choice, but grainy mustard is great too.

Mustard glazes are great for more than just a Christmas or Easter ham! Baked chicken wings, thighs, or tenders are awesome when topped with a mustard-brown sugar glaze, too. Just brush it on in the last half hour of cooking.

After sautéing chicken breasts or searing steaks, you’ll have a pan of gorgeous fond (those tasty browned bits at the bottom of the pan). By all means, don’t waste that delicious, savory flavor! Instead, add a splash of wine (red wine if it’s red meat, white wine if it’s chicken) and a good dollop of mustard, then whisk to bring up all of that browned goodness from the pan to make a tasty sauce.

 

Small Batch Vanilla Rhubarb Jam

Small Batch Vanilla Rhubarb Jam

1 1/4 pounds rhubarb, diced
1 C. granulated sugar
1 tsp. powdered fruit pectin (I use Ball’s Flex Pectin)
1 vanilla bean, split and scraped
juice of 1/2 lemon

Prepare a small boiling water bath canner and 2 half pint jars. Place the chopped rhubarb in a low, wide non-reactive pan. Whisk the pectin and vanilla bean seeds into the sugar and add it to the fruit. Drop the split vanilla bean into the pan and add the lemon juice. Stir well and let it sit until the sugar looks damp. Set the pan on the stove over high heat and bring to a boil. If the sugar begins to caramelize, reduce the heat. Cook, stirring regularly, until the rhubarb breaks down and the liquid looks thick and jammy. Remove the pan from the heat and divide the jam between the two prepared jars (depending on how much water the rhubarb contained, you may have a couple tsp. leftover. I recommend stirring the leftover into some plain yogurt). Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes. When the time is up, remove the jars from canner and set them on a folded kitchen towel to cool and seal.

Strawberry Kiwi Jam

Strawberry Kiwi Jam

2 C. chopped strawberries
1 C. peeled and chopped kiwi
1 1/4 C. granulated sugar
juice of 1/2 lemon

Combine the strawberries, kiwi, and sugar in a bowl and stir until the fruit begins to release its juice. Scrape the fruit and sugar combination into a 12 inch skillet and place over high heat. Bring to a boil and cook at a rapid bubble for 8-10 minutes, stirring regularly, until the jam is thick. You can tell it’s done when you can pull your spatula through the cooking fruit and the jam doesn’t immediately rush in to fill the space. When jam is done, you can do one of two things. Simply scrape it into a pint jar, let it cool, and put it in the fridge. Or funnel it into two clean, hot half pint jars and process them in a boiling water bath canner for ten minutes. As long as the seals are good, the processed jam is shelf stable for up to a year.

Rice & Bean Patties

Rice & Bean Patties

2 1/2 C. diced onion
1 T. minced garlic (or sub dehydrated garlic or even garlic powder)
Olive oil
3/4 tsp. cumin
1 T. tomato paste
1 1/2 C. cooked beans
1 C. cooked rice
Salt and pepper
Hot sauce
2 1/2 C. breadcrumbs

Sauté onion and garlic in olive oil over medium heat until soft. Stir in cumin, cook 1 minute. Stir in tomato paste, cook 30 seconds. Coarsely puree with beans and rice (a hand held potato masher works well; leave a little texture, you don’t want it to taste like baby food!). Season with salt, pepper, and hot sauce. Stir in breadcrumbs. Form into patties. Heat oil in a nonstick skillet over medium. Add patties, cook until heated through and browned. In non-survival mode, these are really nice with brown rice, and served with some plain greek yogurt and a sprinkle of chopped mint.

Almond Energy Blast

Almond Energy Blast

1 C. low-fat, low-sugar vanilla soymilk
3/4 C. plain fat-free or low-fat yogurt
6 oz. firm silken tofu
1/4 C. dry-roasted almonds

Place soymilk, yogurt, tofu, and almonds in a blender. Blend until smooth, about 1 minute. Serve cold.

Soupe au Pistou

Soupe au Pistou

2 T. of olive oil
3 leeks (white and pale-green parts only), thinly sliced
3 medium garlic cloves, minced
Salt and black pepper
1 large can (48 oz.) reduced-sodium chicken broth
1 can (15.5 – 19 oz. size) white or cannellini beans, drained and rinsed
1 can (14.5 oz.) diced tomatoes
2 medium zucchini, quatered length-wise and sliced
1 medium yellow squash, quartered
1 dried bay leaf
1/2 tsp. dried thyme or 1 tsp. fesh thyme
1/2 lb. green beans, cut into 1-inch pieces (about 1 1/2 C.)

3 medium garlic cloves, halved
3 C. packed fresh basil leaves (2.5 oz. from 2 medium bunches)
1/2 tsp. of salt
5 T. olive oil
1/2 C. grated Parmesan cheese

The pistou makes about 1/2 C., so you aren’t using the full 5 T. oil in the soup. Each serving only receives 1 T. of the mixture.

Warm oil in large stockpot or Dutch oven over medium-high heat. Add leeks; cook about 3 minutes, until softened, stirring. Add garlic; cook 30 seconds, stirring. Season with salt and pepper. Stir in next 7 ingredients. Bring to a boil; reduce heat and simmer 20 minnutes; uncovered. Add green beans to pot; simmer 6 to 8 minutes longer, until tender. Meanwhile, make pistou: In blender or food processor, process garlic until finely chopped. Add basil and salt; process until basil is finely chopped. Scrape down sides of bowl. With machine running, gradually pour in oil. Add cheese; process to blend. Ladle hot soup into serving bowls. Swirl 1 T. pistou into each bowl.

Meatballs with Tomato and Zucchini Medley

Meatballs with Tomato and Zucchini Medley

1/4 lb. extra-lean ground beef or ground turkey breast
2 T. whole wheat bread crumbs
2 T. liquid egg substitute or 1/2 egg
3/8 tsp. ground black pepper
1/4 tsp. dried Italian seasoning
3 T. grated Parmesan cheese
1/2 onion, finely chopped
1 cloves garlic, minced
1 zucchini, halved lengthwise and sliced
1/2 yellow squash, halved lengthwise and sliced
1/2 can (8 oz.) Italian-style cut tomatoes
1/2 can (8 oz.) crushed tomatoes
2 T. chopped fresh basil
Sprig basil, for garnish

In a large bowl, combine the beef or turkey, bread crumbs, egg substitute or egg, 1/4 tsp. of the pepper, the Italian seasoning, and 2 T. of the cheese. Form into balls the size of walnuts. Spray a large nonstick skillet with cooking spray and heat over medium heat. Working in batches, add the meatballs and cook for 15 minutes, or until browned and no longer pink inside. Remove to a bowl, leaving drippings in the skillet. Repeat to cook the remaining meatballs. In the same skillet in warm drippings over medium-high heat, add the onion and garlic and cook for 5 minutes, or until the onion is tender. Stir in the zucchini, yellow squash, cut tomatoes (with juice), crushed tomatoes, the remaining 1/8 tsp. pepper, the remaining 1 T. cheese, and the meatballs. Heat to boiling. Reduce the heat to low, cover, and cook for 20 minutes. Stir in the chopped basil. Garnish with the basil sprig.

Uses for Hot Pepper Sauce

Uses for Hot Pepper Sauce

To perk up scrambled eggs, use 1/2 tsp. hot-pepper sauce for every 8 eggs.

For a novel topping for corn muffins, mix together 1 C. honey and 3 tsp. hot-pepper sauce. Store at room temperature. Try it on grilled shrimp, too.

To make a spicy yogurt marinade, combine 1 C. plain yogurt, 1/4 C. fresh lemon juice, 2 tsp. hot-pepper sauce, and 2 tsp. cayenne pepper. Use to marinate 3 to 4 pounds of chicken parts for 1 hour. The chicken will be spicy but not unbearably hot.

For mahi-mahi tacos with a kick, simmer mahi-mahi fillets in picante sauce, then add lime juice and cilantro. Serve in warm flour tortillas or crispy corn tortillas with sour cream, cheddar cheese, shredded lettuce, chopped onions, and lime wedges for squeezing over the top.

To make nut brittle that will surprise your guests, mix a little hot-pepper sauce into the sugar mixture before spreading the mixture on a baking sheet.

To make a simple sauce for Buffalo-style chicken wings, merely combine equal parts melted unsalted butter and hot-pepper sauce. You can dip the entire wing into the sauce, or use it as a separate dipping sauce for fried or grilled chicken. Better yet, use as a baste on grilled chicken. Some people add ketchup to the butter and hot-sauce combo to reduce the heat and strong vinegar flavor.

Create a wicked wing sauce.

Add to ground pork to make your own breakfast sausage patties.

Melt with butter and douse over your movie popcorn–yum!

Stir into shepherd’s pie for a contemporary burn to an old classic.

Add to chutney for a little pep to the sweetness.

Caramelize onions, mix with hot sauce; top a burger.

Stir into mustard, pile onto a hot dog or use as a dip for pigs in a blanket.

Have a little extra pulled pork? Add a hefty dose of hot sauce; pile into a tortilla for a pulled pork taco.

Combine a few drops with simple syrup, then toss with a fruit salad.

Sweet Pickled Cherries

Sweet Pickled Cherries

A few notes on this recipe. You may choose whatever whole spices you like, but don’t change the amount or strength of the vinegar. I also increased the pickling liquid by half so that I would have a little more which is how I ended up with 4 pints rather than 3.

1 3/4 C. apple cider vinegar
1 3/4 C. sugar
3/4 C. water
3 cinnamon sticks
2 pounds sweet cherries with stems and pits intact

Prepare your jars and lids. Jars should be kept warm in the canner. Combine vinegar, sugar, and water in a medium saucepan. Bring to a boil and simmer until sugar is dissolved. Remove hot jars from canner. Pack each jar with cherries, and add one cinnamon stick to each jar. Pour hot syrup over cherries leaving 1/2 inch headspace. Wipe jar rims and place lids and rings on each. Process 15 minutes in a boiling water bath. Remove jars from canner and cool.

Panisses

Panisses

I fried my panisses in olive oil in my cast iron skillet, although some might say you’ll get a better crust using a more fryer-friendly oil. Mine tasted perfect. I love the flavor that comes from frying them in olive oil, but you’re welcome to use whatever oil you prefer.

1 quart (1l) water
2 tsp. olive oil
3/4 tsp. coarse salt
2 1/4 C. (285g) chickpea flour

olive oil, for frying
coarse salt and freshly-cracked pepper, for serving

Lightly oil a 9-inch (23 cm) square cake pan, or similar sized vessel. Heat the water with the oil and salt in a saucepan. Once hot, but not boiling, whisk in the chickpea flour. Whisk over medium heat until the mixture thickens, about three minutes. Switch to a wooden spoon or heatproof spatula, and continue to cook, stirring constantly, for 10 minutes until very thick and the batter holds its shape. Scrape into the oiled pan and let cool. To fry the panisses, unmold the solidified mixture on a cutting board and slice into batons about as wide as your fourth finger and as long as your middle one. In a heavy-duty skillet, heat 1/4-1/2 inch (1-2 cm) of olive oil. When shimmering hot, fry the panisses in batches, not crowding them in the pan. Once the bottom is nicely browned and crisp, turn with tongs, frying the panisses until they are deep-golden brown on each side. Remove from pan and drain on paper towels, sprinkling them very generously with salt and pepper. Don’t be stingy with either. Continue frying the rest, heating more oil in the pan as needed. Panisses are best served warm sprinkled with sea salt and black pepper.

David Lebovitz Counterfeit Duck Confit (Faux Confit de Canard)

David Lebovitz Counterfeit Duck Confit (Faux Confit de Canard)

The trick to this ridiculously easy technique is to use a dish that will hold the duck thighs snugly pressed together, which allows them to “confit” as they bake. If you only have a larger dish, increase the recipe and cook extra duck legs. Note that this has to chill in the refrigerator overnight before cooking.

4 duck thighs (thigh and leg attached)
1 tsp. sea salt
1 tsp. gin
1/4 tsp. ground nutmeg
1/4 tsp. allspice
2 cloves garlic, peeled and halved lengthwise
2 bay leaves

Prick the duck all over with a needle, piercing the skin. Mix the salt, gin, nutmeg and allspice in a baking dish that will fit the duck legs snugly, with no room around them. Rub the spice mixture all over the meat. Put the garlic (cut lengthwise) and bay leaves on the bottom of the baking dish and lay the duck legs, flesh-side down, on top. Cover with plastic wrap and refrigerate for at least 8 hours or overnight. Put the duck in a cold oven. Turn the oven on to 300 degrees Fahrenheit. Bake the duck thighs for 2.5 hours, taking them out during baking once or twice and basting them with any duck fat pooling around. To finish the duck, increase the oven temperature to 375 degrees and bake for 15 to 20 minutes, until the skin is deeply browned and very crispy. Once your duck is cooked, keep that fat pooling in your baking dish — it’s great for frying up potatoes, or even chicken.

Leeks with Mustard-Bacon Vinaigrette (poireaux vinaigrette a  la moutarde et aux lardons)

Leeks with Mustard-Bacon Vinaigrette (poireaux vinaigrette a  la moutarde et aux lardons)

Traditionally the leeks were cooked in a big pot of boiling water. However, it’s better to steam them, which prevents them from getting waterlogged. Smaller leeks, which appear in the springtime in Paris markets, are preferable for this dish because they’re quite tender, although larger leeks are just fine, too. Just make sure that you clean the leeks very well and cook them until they’re completely soft all the way through. When Romain and I made this together and we plated up the leeks, I got an unexpected lesson in the art of arranging the poireaux: I learned that it’s imperative you lay them with the queue (tail) alternating with the tête (head). So I recommend you follow those instructions, if you want don’t want to raise any Parisian eyebrows.

2 C. (200g) thick-cut smoked bacon cut into lardons (see here)
1 tsp. sherry vinegar or red wine vinegar
1 tsp. Dijon mustard
1/2 tsp. sea salt or kosher salt
3 tsp. neutral-tasting vegetable oil
2 tsp. olive oil
2 tsp. chopped fresh flat-leaf parsley
5 large or 10 small leeks, cleaned
2 hard-cooked eggs

To make the vinaigrette, cook the bacon over medium heat in a skillet until nearly crisp. Transfer the bacon to a paper towel to drain. When cool, chop the bacon into pieces about the size of tiny peas. Whisk together the vinegar, mustard, and salt. Whisk in the oils, 1 tsp. at a time (the sauce may emulsify, which is fine), then stir in 1 tsp. the parsley and two-thirds of the bacon. Set aside. To prepare the leeks, fill a large pot fitted with a steamer with a couple of inches of water. Bring it to a boil over high heat and add the leeks. Cook the leeks until tender; when you poke them with a sharp paring knife, it should meet no resistance at the root ends. (Smaller leeks will take about 15 minutes, and larger ones will take about 30 minutes.) Remove the leeks and let drain and cool on a plate lined with paper towels. Cut the leeks in half crosswise, and arrange on a serving platter, alternating them head to tail. Peel and dice the hard-cooked eggs and scatter them over the leeks. Pour the vinaigrette over the leeks and toss them and the pieces of egg in the dressing so they’re thoroughly coated, then scatter over the remaining bacon pieces and parsley.

Uses for Horseradish

Uses for Horseradish

To give potato salad more pizzazz, stir in a few tsp. prepared horseradish.

To liven up creamy salad dressings, stir in a tsp. prepared horseradish. This technique is perfect for creamy Italian, ranch, blue cheese, or other dressings with a base of sour cream or buttermilk.

For a delicious bacon dip, bring 2 C. sour cream to room temperature. Cook 8 to 10 slices of hickory-smoked bacon until crisp and golden, about 5 minutes. Drain and chop the bacon. In a small bowl, combine the sour cream, the bacon, 2 tsp. drained prepared horseradish, 1/2 tsp. Worcestershire sauce, 1/2 tsp. salt, and 1/4 tsp. freshly ground black pepper. Cover and chill for 24 hours. Stir and transfer to a serving dish. Garnish with additional crumbled bacon, if you like.

To make zestier deviled eggs, hard cook 6 eggs. Halve the eggs lengthwise and cut a slice from the bottom of each half so that the eggs sit flat. Remove the yolks and mash them with:

1 tsp. mayonnaise
1 tsp. prepared horseradish
1/2 garlic clove, minced
1/4 tsp. salt
1/8 tsp. freshly ground black pepper

Mound into the egg white halves and dust with paprika.

To give fish stews and soups a lift, prepared horseradish is the answer. It blends in perfectly and adds a sharp counterpoint to the mild-tasting fish. A dash of hot-pepper sauce doesn’t hurt either.

To whip up classic cocktail sauce for shrimp or other seafood, combine 2/3 C. bottled chili sauce, 1 tsp. prepared horseradish, 1 tsp. fresh lemon juice, and 1/4 tsp. hot-pepper sauce.

For an even easier cocktail sauce, mix together equal parts horseradish and ketchup. If that’s too strong, add more ketchup to taste.

For a no-fail sauce for roast beef, prime rib, and filet mignon, whip 1/2 C. cold heavy cream in a chilled bowl until almost stiff. Fold in 3 tsp. drained prepared horseradish or 1 1/2 tsp. peeled and grated fresh horseradish, 1 tsp. fresh lemon juice, 1/2 tsp. grated lemon zest, and 1/2 tsp. salt.

Creamy Avocado Ranch Dressing

Creamy Avocado Ranch Dressing

Crisp lettuces like iceberg and romaine are a perfect match for this creamy dressing. Shaved red onion, grape tomatoes, and crumbled bacon make excellent garnishes for greens tossed with this dressing. Use 1 to 2 tsp. this dressing per 4 C. greens, serving two.

1 avocado, halved and pitted
1 tsp. lime juice
½ tsp. hot sauce
½ C. buttermilk
¼ C. mayonnaise
1 tsp. minced red onion
1 tsp. minced fresh cilantro
1 garlic clove, minced
½ tsp. sugar
¾ tsp. salt
¼ tsp. pepper

Puree avocado, lime juice, and hot sauce in food processor until avocado is broken down, about 30 seconds. Add remaining ingredients and process until dressing is completely smooth. (Dressing can be refrigerated for up to 1 week.)

Baked Creamed Spinach

Baked Creamed Spinach

2 lb. of fresh spinach, or canned
1 1/2 C. of hot milk (fresh, canned or evaporated)
1 C. of cheddar cheese, grated
2 T. of butter
2 T. of flour
1 tsp. of salt
Pinch of pepper
Pinch of nutmeg

Trim and wash 2 lb of fresh spinach. Place in a suitably-sized pot with water still on the leaves. Cover; then cook only until wilted. Allow to cool, then squeeze out the excess water. If using canned spinach you can start here by putting the spinach in pot and heat. In a saucepan, melt the butter; then add the flour. Whisk and gently cook for 3-4 minutes. Add the milk; then bring to a boil. Add the salt and a pinch of pepper and nutmeg. Cook for about 5-6 minutes. Combine the sauce with the spinach and Vi C. of grated cheese. Spoon into a baking dish, then top with the other 1/2 C. of grated cheddar. Bake at 375°F for 20 minutes.

Chicken & White Bean Soup

Chicken & White Bean Soup

3 C. canned or cooked chicken
4 C. chicken broth
3 cans white beans, drained and rinsed
4 tsp. garlic powder
1/4 C. dehydrated onions
1 1/2 cans diced green chilies
2 tsp. ground cumin
1 tsp. oregano

Place everything in a large saucepan and cook for 30 minutes. Top with sour cream or cheese and serve.

French Toast

French Toast

3 Eggs (3 tsp. egg powder plus 1/3 C. water)
2 T. sugar
1 C. milk (3 tsp. milk powder plus 1 C. water)
1/4 tsp. salt
1/8 tsp. ground cinnamon
1/8 tsp. ground nutmeg
8 slices bread

In a bowl, mix the eggs and add all other ingredients except bread. Once mixed, let the bread slices soak in the mixture for 30 seconds. Then place slices on a heated, greased skillet or griddle and cook until golden brown. Serve with favorite jam or syrup.

Carrots & Fennel in Agrodolce

Carrots & Fennel in Agrodolce

Italians are fond of preserving vegetables—and fruit—in a sweet-and-sour brine known as agrodolce. Sweet peppers are a classic example, but I like this somewhat more unusual combination of crunchy carrots and sliced fennel bulb. Use a mix of colored carrots—gold, orange and red—if you can find them. The darker ones turn the brine a pretty shade of sunset pink.

2 C. (437 g) water
Juice of 2 lemons
2 pounds (907 g) fennel bulbs, plus 4 small fronds
2 pounds (907 g) carrots, peeled
2 C. (437 g) white wine vinegar
2 C. (437 g) apple cider vinegar
2 C. (400 g) sugar or vanilla sugar
2 T. fine sea salt
1 tsp. whole black peppercorns
1 tsp. whole fennel seeds

Combine the water and lemon juice in a bowl. Cut the tops off the fennel bulbs. Cut each bulb into quarters and each quarter into thin wedges. Drop each wedge in the lemon water as you go to keep it from browning. Cut the carrots into 2-inch sticks, and cut any large pieces in half or into quarters lengthwise to yield bite-size pieces. Add the carrots to the lemon water. Combine the vinegars, sugar, salt, peppercorns and fennel seeds in a large, deep saucepan over medium-high heat. Bring the brine to a boil, stirring occasionally to make sure the sugar dissolves. Drain the fennel and carrots and add them to the boiling water. Cover the pot, turn off the heat and let sit for 5 minutes. Place a fennel frond in the bottom of each jar. Pack the vegetables into the jars, taking care to get a mix of vegetables and some spices in each one. Pour the hot brine over the vegetables, leaving ½ inch headspace. Use a bubble remover or a clean chopstick to get rid of any bubbles. Screw the lids on tightly, and process for 10 minutes in a boiling-water bath. Store the sealed jars in a cool, dark place and let the vegetables cure for at least 1 week before serving. They will keep for up to 1 year, though they may eventually lose their crisp texture. Refrigerate any jars that fail to seal properly and enjoy those first.

Fresh Strawberries with Lemon Cream

Fresh Strawberries with Lemon Cream

2 C. plain, vanilla or key lime low-fat yogurt
3 T. honey
¾ tsp. lemon zest, grated
1 T. plus 1 tsp. lemon juice
4 C. strawberries, hulled and halved

Combine first 4 ingredients in a bowl. Serve strawberries in individual serving bowls topped with lemon cream.

Yield: 4 servings
Calories: 166
Fat: 2.3g
Fiber: 3.9g

Lavender Custard (Crème Anglaise á la Lavande)

Lavender Custard (Crème Anglaise á la Lavande)

pear in puff pastry on a pool of Lavender Custard

2 cups milk
4 egg yolks
1/2 cup sugar
1 T. pesticide-free fresh or dried lavender flowers, without stems

Pour the milk into a saucepan, place over medium heat and heat until small bubbles appear along the edges of the pan. In a bowl, whisk together the egg yolks and sugar until creamy. Pour about 1/2 cup of the hot milk into the egg mixture, whisking constantly. Pour the egg-milk mixture into the saucepan, place over medium heat and cook, stirring constantly with a wooden spoon, until the mixture thickens and lightly coats the back of the spoon, about 1 minute. Do not allow it to boil. An instant-read thermometer inserted into the custard should register 180°F. Remove from the heat and immediately stir in the lavender flowers. Pour the custard into a pitcher, cover with plastic placed directly on the surface to prevent a skin from forming, and refrigerate overnight. The next day, pour the custard through a fine-mesh sieve. Return the custard to the pitcher, cover with clean plastic wrap pressed directly on the surface, and refrigerate for up to 2 days before serving.

Pasilla Chile Chocolate Cake (Pastel de Chocolate y Chile Pasilla)

Pasilla Chile Chocolate Cake (Pastel de Chocolate y Chile Pasilla)

2 1/2 oz. dried pasilla chiles (also called chile negro) or 2 1/2 oz. dried ancho chiles plus 1/4 tsp. cayenne (see notes)
1 lb. bittersweet or semisweet chocolate, chopped
3/4 C. (6 oz.) butter, at room temperature, cut into 1/2-inch chunks
5 large eggs, separated
2 tsp. vanilla
1 1/2 T. all-purpose flour
1/2 C. firmly packed dark brown sugar or finely crushed piloncillo sugar (see notes)
1/4 tsp. cream of tartar
Powdered sugar
1 C. whipping cream
1 tsp. vanilla or 1 T. coffee-flavored liqueur such as Kahlúa

Lay chiles in a single layer on a 12- by 15-inch baking sheet. Bake in a 400° oven just until pliable, about 2 minutes. Wearing rubber gloves, break off stems, shake out seeds, and break chiles into small pieces, dropping into a small bowl; discard stems and seeds. Cover chiles with warm water and let soak until soft, 5 to 7 minutes. Drain chiles and put in a blender with 1/3 C. water; whirl until smooth, adding 1 more T. water as needed to make a thick paste. Push purée through a fine strainer; discard residue. You need 1/3 C. chile purée. If using ancho chiles, stir cayenne into the chile purée. Line bottom of a 9-inch cake pan (sides at least 1 1/2 in. tall) with baking parchment. In a large bowl nested over a pan of simmering water (water shouldn’t touch bottom of bowl), combine chocolate and butter. Stir occasionally just until chocolate is melted and mixture is smooth, about 8 minutes. Remove from over water and whisk in 1/3 C. chile purée, the egg yolks, vanilla, and flour until mixture is blended. Pour brown sugar into a small bowl and stir or whisk to break up lumps and loosen. In a large bowl, with an electric mixer on high speed, beat egg whites and cream of tartar until very frothy and foamy. Gradually add brown sugar to whites, beating until stiff, moist peaks form. With a whisk, fold a third of the beaten whites into the chocolate mixture until well incorporated. Then fold in remaining whites just until blended. Scrape batter into prepared pan. Bake cake in a 425° regular or 400° convection oven until it appears set and center barely jiggles when pan is gently shaken, about 15 minutes. Let cool in pan on a rack for about 15 minutes. Run a knife between cake and pan rim, then invert onto a serving platter. Lift off pan and peel off parchment. Let cake cool about 30 minutes, then chill until firm and cold, at least 4 hours; cover cake once completely chilled. For best texture, let cake come to room temperature before serving, 45 minutes to 1 hour. Sift powdered sugar lightly over cake (for a pattern, lay a stencil on cake before sifting the sugar, then carefully lift it off). In a bowl, beat whipping cream until soft peaks form. Stir in vanilla. Cut cake into wedges and serve each with a dollop of whipped cream.

Lemon Barbeque Sauce

Lemon Barbeque Sauce

1/2 C. minced onion
1 clove garlic, minced
2 T. salad oil
2 T. butter or margarine
1 T. celery salt
1 tsp. sugar
1/2 tsp. cayenne
1/2 tsp. dry mustard
1/3 C. fresh lemon juice
2 T. cider vinegar
1 T. horseradish
1 C. water

In saucepan, cook onion and garlic in oil and butter until tender. Stir in remaining ingredients. Simmer 10 minutes.

Pasta Vivante

Pasta Vivante

1 oz. dried porcini mushrooms
1 C. water
2 T. olive oil
1/2 C. pancetta or prosciutto
3 garlic cloves
2 T. butter
3 tomatoes, peeled, cored and chopped
1/2 C. chopped basil
Cracked black pepper, crushed red pepper and salt to taste
8 oz. penne pasta, cooked as directed
Grated Romano cheese

Soak mushrooms in water. In skillet with olive oil, sauté pancetta until golden; remove ham. Sauté garlic cloves until golden; remove. Drain mushrooms reserving 2 T. liquid. Add butter to skillet. Sauté mushrooms. Add reserved mushroom liquid, pancetta, tomatoes, basil, and seasonings. Simmer 20 minutes. Serve over penne. Top with cheese. Makes 4 servings.

Red Clover Tea

Red Clover Tea

1 C. dried blossoms
Dried mint
Honey

Place the blossoms and mint into a bag or into a tea leaf strainer. Lower into a pot of boiling water. For each person drinking the tea, there should be 1 C. dried blossoms to 4 C. water. When the leaves have been in the hot water for 10 minutes, strain, and then add the honey to the tea. It is also possible to make clover tea just using fresh-picked blossoms, although you will need to use 2 C. flowers for every 4 C. water if they are fresh. It may also be more difficult to remove stalks and other tough fibers if the blossoms are not dried. Making a long-term clover tea is also very simple: place the dried blossoms and a few clover leaves at the bottom of a glass jar. Fill with boiling water, and then close the lid tightly, allowing the herb to remain in the water overnight. The next day, strain out any clover material, and then drink as often as required. New batches can be made regularly.

Making Use of Greens – Garden, Forage or Bartered

Making Use of Greens – Garden, Forage or Bartered

If using foraged greens – please be sure you are CERTAIN of what you are harvesting. Some of these plants have look alikes that are most definitely NOT safe to eat.

2 large bunches Greens. So many options — Swiss Chard, Spinach, Mustard Greens, Turnip Greens, Dandelion Leaves, Purslane, Lamb’s Quarters, Milk Thistle Leaves (Just handle carefully, use scissors to snip off the edges), Plantain (the wild plant, not the banana like food), Collards, Chickweed, Garlic Mustard, Field Mustard, Wintercress, Burdock, Broadleaf Dock, Curly Dock

2 T. cooking fat (I like olive oil, but coconut oil, leftover bacon grease, whatever you have)
1 (15-oz.) can butter beans or white kidney beans, drained and rinsed (or soak overnight and boil until ready to use from dried)
2 T. tabasco brand Green Jalapeño Pepper Sauce
1 tsp. salt

If dealing with a green that has a thick stem that extends into the leave, remove this first, then coarsely chop. Heat oil in 5-quart Dutch oven over medium-high heat until hot. Add greens and cook until wilted, but still bright green, stirring frequently. Stir in beans, tabasco Green Sauce and salt. Cook over medium heat until mixture is heated through.

Crispy Potato Tots

Crispy Potato Tots

If any large pieces of potato remain after processing, chop them coarsely by hand. To make handling the uncooked tots easier, use a wet knife blade and wet hands. Once the tots are added to the hot oil, they may stick together; resist the temptation to stir and break them apart until after they have browned and set. You will need at least a 6-quart dutch oven for this recipe.

2 1/4 tsp. salt
2 1/2 pounds russet potatoes, peeled and cut into 1 1/2-inch pieces
1 1/2 T. all-purpose flour
1/2 tsp. pepper
1 quart peanut or vegetable oil
Whisk 1 C. water and salt together in bowl until salt dissolves. Pulse potatoes and salt water in food processor until coarsely ground, 10 to 12 pulses, stirring occasionally. Drain mixture in fine-mesh strainer, pressing potatoes with rubber spatula until dry (liquid should measure about 1 1/2 C.); discard liquid. Transfer potatoes to bowl and microwave, uncovered, until dry and sticky, 8 to 10 minutes, stirring halfway through cooking. Stir flour and pepper into potatoes. Spread potato mixture into thin layer over large sheet of aluminum foil and let cool for 10 minutes. Push potatoes to center of foil and place foil and potatoes in 8-inch square baking pan. Push foil into corners and up sides of pan, smoothing it flush to pan. Press potato mixture tightly and evenly into pan. Freeze, uncovered, until firm, about 30 minutes. Meanwhile, adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet. Add oil to large Dutch oven until it measures about 3/4 inch deep and heat over high heat until 375 degrees. Using foil overhang, lift potatoes from pan and cut into 48 pieces (5 cuts in 1 direction and 7 in other). Fry half of potato tots until golden brown and crisp, 5 to 7 minutes, stirring only after they are browned and set. Transfer to prepared baking sheet and place in oven. Return oil to 375 degrees and repeat with remaining potato tots. Serve.

Green Goddess Dip

Green Goddess Dip

¾ C. Mayo
¾ C. Sour Cream
¼ C. minced fresh Parsley
¼ C. minced fresh Chives
2 tsp. minced fresh Tarragon
2 cloves Garlic, minced
1/8 tsp. Salt
1/8 tsp. Pepper

Combine all ingredients in medium bowl until smooth and creamy. Transfer dip to serving bowl, cover with plastic wrap and refrigerate until flavors are blended, at least 1 hour, and up to 3 days.

Blushing Lemonade

Blushing Lemonade

2 C. fresh strawberries
1 can (12 oz.) frozen lemonade concentrate
4 C. cold water
Sugar (optional)

In blender, combine strawberries and lemonade concentrate. Puree until smooth. Stir in water. Sweeten with sugar if desired.

Uses for Lemons and Limes

Uses for Lemons and Limes

To freshen up mayonnaise, stir 1 tsp. fresh lemon juice and 1 tsp. extra-virgin olive oil into each 1/4 C. mayonnaise.

For fluffier rice, add fresh lemon juice while the rice is cooking.

To make better roasted chicken, take a tip from the popular Italian cooking teacher Marcella Hazan, who made this technique famous. First, rinse a 3- to 4-pound chicken inside and out. Pat the chicken dry with paper towels. Roll 2 small lemons on a hard surface, pressing firmly to soften them. Using a paring knife, prick each lemon about 15 times to pierce all over. Place one lemon and 1 large fresh tarragon or rosemary sprig (or 1 tsp. dried tarragon or rosemary) in the chicken body cavity. Push in the second lemon and secure the opening with toothpicks. Rub 1 tsp. olive oil all over the bird and sprinkle with 1/2 tsp. salt and 1/4 tsp. freshly ground black pepper. If you like, tie together the drumsticks with string so that the chicken will hold its shape. Place the chicken, breast side up, in a shallow roasting pan and roast at 450°F for about 20 minutes. Reduce the oven temperature to 325°F and roast until the breast meat registers 180°F on a meat thermometer and the juices run clear, 40 to 60 minutes longer. Remove from the oven, turn the chicken breast side down, and let rest in the pan for 15 to 20 minutes before carving. After carving, open the chicken cavity and pour the juices all over the chicken meat.

To give any quickbread a refreshing aroma, add 1 tsp. grated lemon zest.

Try it in pancakes, waffles, muffins, and coffee cakes, especially if the quick-bread includes fruit such as blueberries.

To make aromatic olive oil, heat 1/2 C. olive oil in a saucepan over medium heat for 5 minutes. Remove from the heat and add 1/4 C. grated lemon or lime zest. Cool to room temperature, then refrigerate the flavored oil in a sealed container for up to 1 week. If the oil solidifies, let it come to room temperature and become liquid again. Use the citrus-flavored oil on chicken and fish and in salads.

To give poached white fish fillets an especially bright white color, add a tsp. fresh lemon juice to the poaching liquid. You get a nice flavor bonus, too!

For an island-style marinade for roast pork, mix together:

Juice and zest of 1 lime
1/2 C. pineapple juice
1/4 C. cream of coconut or coconut milk
1 tsp. chopped fresh ginger
1 tsp. chopped garlic 1/2 tsp. salt
2 tsp. dark rum

Marinate a 2-pound pork roast in the mixture in the refrigerator for 8 to 10 hours. Roast the pork until cooked through, then boil the marinade for 5 minutes. Dissolve 1 tsp. cornstarch in 1/4 C. cold chicken broth and stir into the marinade to thicken it. Serve with the pork.

To add a sweet citrus aroma to Brussels sprouts without discoloring the vegetable, toss the sprouts with grated lemon zest after cooking. The acidity of lemon juice can discolor green vegetables such as Brussels sprouts and broccoli, but the zest contains only the flavorful lemon oil and none of the acid that can cause discoloration.

To rescue cake frosting that has become granular from sugar, add a squeeze of fresh lemon juice and mix until smooth.

For a lively pan sauce for sautéed chicken breasts, veal scalloppine, or fish fillets, remove the chicken, veal, or fish from the pan then add 3 tsp. unsalted butter, 1 tsp. finely chopped onion or shallot, and 1 minced garlic clove. Sauté for 1 minute, then stir in the juice of 1 lemon and 1 tsp. chopped fresh parsley. Heat until the mixture simmers. Serve over the chicken, veal, or fish.

To add zip to spaghetti, boil the pasta without salt and instead squeeze the juice from 1/2 lemon into the water.
For incredible homemade caramel corn, mix together 1/2 C. firmly packed brown sugar, 1/4 C. corn syrup, 1/4 C. unsalted butter, and 1 1/2 tsp. molasses in a medium saucepan. Bring to a boil over medium heat and boil for 5 minutes. Remove from the heat and stir in 3/4 tsp. vanilla extract, 1/4 tsp. baking soda, and 1/4 tsp. salt. Pour over 6 C. unsalted purchased or homemade popcorn, stirring constantly to evenly coat the popcorn. Spread onto a greased baking sheet and bake at 250°F for about an hour, stirring often. Remove from the oven and break up any clumps of popcorn. Cool completely before serving.

Tomato Florentine Soup

Tomato Florentine Soup

1/3 C. diced onion
2 cloves garlic, chopped
1 T. olive oil
1 can (14-1/2 oz.) diced tomatoes with basil, garlic and oregano
1 C. chicken broth
1 C. baby spinach, snipped

In saucepan, sauté onion and garlic in oil. Add remaining ingredients. Heat thoroughly and until spinach is wilted. 2-3 servings.

Strawberry Lavender Jam

Strawberry Lavender Jam

3 pounds strawberries (about 9 C.), rinsed and hulled
1½ C. sugar
3 tsp. fresh lemon juice, strained
1½ tsp. dried lavender (or 1 tsp. fresh lavender)

Begin by preparing the jars. Put four, half-pint jars in a stockpot or other large pot and cover with water. Place the pot on the stove over high heat and bring to a boil. Put the jar lids in a separate bowl and set them aside; also, place a small plate in the freezer. While the jars process, begin preparing the jam. Place the strawberries and the sugar in a large saucepan and bring to a simmer over medium-high heat, stirring frequently. Allow to simmer for five minutes. Now pour the mixture into a colander set over a large bowl. Gently stir the berries in the colander to strain off most of the juice. Set the colander and berries aside, preferably over another bowl or plate to catch juice drips, and return the juice to the saucepan. Bring the juice to a boil, stirring occasionally. Allow the juice to boil until reduced to a syrup measuring 1½ C., about 20 minutes. Return the strawberries and any juice that has drained from them while sitting to the saucepan with the reduced syrup. Stir in the lemon juice and the lavender and return the mixture to a simmer. Continue to simmer until a small dab of jam spooned onto the plate in the freezer becomes somewhat firm (it will not gel), about 15 minutes. Spoon off any accumulated foam from the saucepan and stir gently. At this point, ladle boiling water from the pot with the jars into the bowl with the lids until the lids are covered. Place a folded kitchen towel in the designated work area. Use a jar lifter to remove the sterilized jars from the canning pot, being careful to pour the water in each back into the pot, and place upright on the kitchen towel. Note, the jars should have boiled at least 10 minutes in order to ensure they are sterilized. Ladle the hot jam into the hot jars, leaving ¼-1/2 inch of head space. Once the jars are filled, use a damp cloth to wipe the rims of the jars. Drain the water off the jar lids and place the lids (flat lid and ring) on top, securing until finger tight. Return the filled and sealed jars to the pot of water. Make sure the water is at least one inch above the tops of the jars. Return to a boil and allow to boil for five minutes to process. Remove the jars from the water and again place on a folded towel. After one hour, check the seals on the jars by pressing down on the center of each lid. If the lid is easy to press down and then pops back up (just like an open jar of pickles), the lid has not sealed properly and the jar should be refrigerated. Allow the sealed jars to cool for 12 hours before storing in cool dark place. Once open, refrigerate any unused contents.

Pear Cranberry Jam

Pear Cranberry Jam

1 lb. fresh cranberries
1 lb. pears, quartered and cored (no need to peel)
1/2 – 3/4 C. sugar (or to taste)
1 tsp. fresh lemon juice
Spices, as desired (see above)

Prepare water bath canner by filling to 3/4 full of cool water and adding jars. Bring to boil and turn down to keep at simmer. Combine pears and cranberries in a sturdy non-reactive stockpot or deep skillet. Cook over medium heat stirring frequently to prevent burning and to keep mixture evenly cooking. After 5-10 minutes, the cranberries will begin to pop. Add the sugar and lemon juice. Continue cooking until most of the cranberries have popped and juices have been released from the pears. Cook until mixture reaches the desired thickness – about 20 minutes. You can test this by dropping a tsp. the mixture onto a saucer. Let cool for about a minute. Then pick up the saucer and tilt sideways. If the jam appears to keep it’s shape, it’s done. If it separates or runs down the saucer, cook a bit longer and test again. At this point, you may puree the mixture with an immersion blender or by spooning batches into a food processor or mixer. Or if you like the texture as is, you are ready to fill jars. Spoon into hot jars, leaving 1/2 inch headroom. Wipe rims, lid and place in canner. Bring water in canner back to a boil and process for 10 minutes. Remove to protected countertop. After 1 hour, test lids and place any unsealed jars in refrigerator. Let remainder cool for 12 hours. Label and date.

Lemon Basil Pasta and Shrimp

Lemon Basil Pasta and Shrimp

½ lb. linguine or other pasta
¾ lb. cooked shrimp, thawed and drained
2 T. unsalted butter, melted
1 T. fresh lemon juice
1½ tsp. basil leaves
¾ tsp. garlic salt
¼ tsp. black pepper
¼ C. grated Parmesan cheese

Cook pasta in a large pan of boiling water 10 minutes, or until al dente. Add shrimp and drain immediately. Return pasta mixture to pan. Combine next 5 ingredients in a bowl. Toss with cooked pasta and shrimp. Sprinkle cheese over pasta and serve immediately.

Yield: 4 servings
Calories: 376
Fat: 9.5g
Fiber: 2.5g

Goat Cheese and Pear Crostini

Goat Cheese and Pear Crostini

1 long baguette, sliced ⅓ to ½-inch thick (about 30 slices)
6 T. unsalted butter, at room temperature
¼ C. honey
½ tsp. coarse salt
1 tsp. minced fresh thyme or ½ tsp. dried
2 just ripe pears, quartered cored, and thinly sliced lengthwise
½ C. crumbled goat cheese
4 slices cooked bacon, crumbled

Preheat the oven to 350°F. Line a baking sheet with parchment paper or aluminum foil. Blend the butter, honey, salt, and thyme together in a small bowl. Lightly spread each of the baguette slices with the honey-butter mixture and place them side by side on the baking sheet (they can be touching, but not overlapping – you may need two baking sheets, or do this in two batches). Bake for 4 to 6 minutes until the edges are lightly brown. Remember that they will harden as they cool, so take them out before they get too crisp. Place one or two slices of pear on each piece of crostini, top with a bit of goat cheese, then a sprinkle of crumbled bacon.