A GF Delight

The other day I went to the local bakery to pick up some pastries, and I was surprised and delighted to find that I longed for nothing there. I attribute this freedom to my home baking, which makes me feel so satisfied in mind and body: a true Celiac success story. I encourage you too to bake on a regular basis and make whatever you want. Almost all recipes can be adjusted to satisfy GF baking, and when you feel good apparently the "other stuff" really does lose its appeal. Who knew things could be so good?

The following are some cookie recipes that can be made in a 9"x13" dish or tin and cut into 50-60 pieces/bars. If you have a variety of choices available where you can take a small piece (or two) for dessert or a snack, it is fun, satisfying, and you really are not overindulging.

Wishing you good food, gluten free.

Geri Buxbaum
Founder, GF Delights

Peanut Butter or Almond Butter Bars
Mix together:
-1/2 stick soft butter--OK to use more for a richer bar
-1 cup raw sugar, or mix raw and brown sugar

Add:
-2 eggs
-3/4 cup peanut or almond butter

Mix in:
-1 cup rice flower and 1/2 cup coconut flour (if you do not have coconut flour--great for texture and taste!--make it all rice flour)
-2 tsp baking powder
-1/2 tsp salt
-1/3 cup boiling water -- Add more to make a thick but pourable batter

Put batter in 9x13 inch pan and sprinkle with 1 cup (or more) GF chocolate chips (Ghiradeli 60% is great)

Bake for 5 minutes at 350˚F, remove from oven, and use a knife to swirl chocolate through the batter. Continue baking for about 30 minutes until lightly golden.

Cool and cut into 50 pieces.

Coconut Bars
Bottom Layer:
-1/2 cup butter (1 stick)
-1/2 cup raw or brown sugar
-1 1/4 cup flour--GF oat, white, or brown rice

Combine ingredients for bottom layer and pour into pan, 9 inch for thicker bars, 9x13 inch for thinner bars. Bake for 15 min in oven 350-375˚F.

Top Layer:
-2 eggs
-1 tsp baking powder
-3/4 cup sugar (OK to use a little less)
-1/2 tsp salt
-1 cup shredded coconut
-1/2 cup walnuts (or nuts of your choice)

Beat eggs and add in all other ingredients. Spread over lightly baked bottom crust and bake for an additional 25 minutes. Cool 20-25 minutes and cut into squares. Easier to cut when slightly warm.

Oatmeal Bars
Mix together:
-1 stick butter (OK to use less for a drier bar)
-3/4 cup raw sugar

Add and mix well:
-1 tsp cinnamon
-1 tsp ground cloves
-1 tsp vanilla
-1 tsp baking powder
-1 cup rice flour
-1 cup GF Oatmeal
-1 cup coconut or chopped walnuts (your preference)
-1 cup raisins
-1/3 cup boiling water--should be pliable and thick. Use more water for desired consistency

Bake for 25-30 minutes until golden. Cool and cut into bars. Easier to cut when slightly warm.

Optional: After cooling and before cutting into bars, make a drizzle icing of powdered sugar, vanilla, and a little liquid (water, milk, or cream).

Sugar Cookies
Cream together:
-1 stick butter (or 1/2 cup other fat)
-1 cup raw sugar (or 1/2 cup raw sugar and 1/2 cup brown sugar)

Add and mix in:
-1 egg
-2 tsp GF vanilla
-2 Tbsp milk, cream, or water

Mix in and blend well:
-1 1/2 cups rice flour
-1/2 tsp salt
-2 tsp baking powder

Chill for one hour. Roll out and use cookie cutters, or drop by teaspoonful, or press into 9"x13" and cut after cooling (slightly warm) into 50-60 pieces. Bake in 400˚F oven for 8-10 minutes.

Options to add in or use as a topping:
-1 cup chopped nuts, 1 tsp cinnamon. If making a topping, add 1/2 cup sugar to mixture.
-1/2 cup raisins (this goes well with nuts and chocolate)
-2 ounces of melted chocolate or 1 cup chocolate chips. Can be added in or melted and drizzled on top
-1/2 cup or more of shredded coconut
-Pinwheel cookies: Divide dough in half, add melted chocolate or 2 heaping Tbsp of cocoa to one half. Roll out each half on parchment paper, place one half on top of the other, roll up together, and cut into 1/4" slices.

Our Newest Listed Restaurants and Bakeries!

Il Capuccino Ristorante
30 Madison Street
Sag Harbor, NY
(631) 725-2747

Recommended by a reader! Il Capuccino offers award-winning Italian food in a cozy atmosphere. GF starters, entrees, and dessert available. Check out the wine list as well!

Par Delà Bakery
Stafford Springs, CT 06076
(860) 851-9830

Par Delà pies have been making quite the splash around Connecticut, and we'll tell you where to get them! Started by gluten-intolerant moms Sherri Seekins and Rachel Reindeau of Union, CT, the company aims to provide stunning, delicious baked goods to the GF community. While you won't find a physical bakery, you can find Par Delà pies and other products at the Tolland, CT and Ashford, CT Farmer's Markets, as well as many CT retailers. For more information, visit www.pardela-pies.com or find them on Facebook.

Anthony's Cheesecakes
71 Washington Street
Bloomfield, NJ
(973) 415-8885

All the cheesecakes are GF at Anthony's, which is new this winter to Broomfield. Choose between, chocolate, cherry, blueberry, chocolate Boston cream, white chocolate macadamia, baked cinnamon apple, caramel pecan, and pumpkin. Yum!

Easy Make-Ahead Meals

Sassy Citrus and Sage Chicken

2 oranges
2 Tbs chopped shallots
2 Tbs unsalted butter
2 Tbs olive oil, divided
1 Tbs chopped fresh rosemary, divided
1 Tbs chopped fresh sage, divided
2 cloves garlic, peeled and minced
1 cup dry white wine or chicken broth
1 whole roaster chicken (about 6 lbs)
1 sprig each fresh rosemary and fresh sage

1. Heat oven to 350˚F. Zest and juice oranges; reserve rinds. In small saucepan over medium heat, cook shallots in butter and 1 Tbs olive oil 2 minutes, or until tender, stirring occasionally. Stir in 1/2 cup orange juice, 2 tsp chopped rosemary, 2 tsp chopped sage, garlic and wine. Increase heat to high and bring to a boil. Reduce heat to medium; let simmer 5 minutes, or until reduced by half, stirring occasionally. Set aside.

2. In bowl, combine 1 Tbs orange zest and remaining olive oil, chopped rosemary and chopped sage. Season surface of chicken and inside cavity with salt and ground black pepper, if desired. Spread orange zest mixture over chicken. Place rosemary sprig, sage sprig, and reserved orange rinds inside chicken cavity; tie legs. Place chicken in roasting pan. Cover loosely with foil. Roast 1 hour. Remove foil. Roast 30 minutes more, or until thermometer inserted in thigh reads 175˚F, basting occasionally with 1/2 wine mixture. Transfer chicken to serving platter. Let sit five minutes before slicing.

3. Pour pan drippings into liquid measure; skim off and discard fat. Return drippings to roasting pan. Place roasting pan over medium heat on 2 burners. Add remaining wine mixture, stirring to scrape up brown bits. Increase heat to high and bring to a boil. Cook 2 minutes more, or until slightly thickened. Season with salt and ground black pepper, if desired. Serve sauce with chicken.

Forest Green Bean Salad

8 oz green beans, trimmed
1 bag (5.5 oz) salad greens
6 radishes, slices
1/2 cup each crumbled feta cheese, pitted olives and canned white beans
1 orange, zested and juiced
1/4 cup prepared oil-and-vinegar dressing
1 Tbs each chopped fresh chives and parsley

1. In saucepot of boiling salted water, cook green beans 4 minutes, or until crisp-tender. Drain and rinse in cold water.

2. In bowl, gently toss green beans with next 5 ingredients.

3. In a bowl, combine 1/4 cup orange juice, 1/2 tsp orange zest and last 3 ingredients. Drizzle over salad.

Lemony Lentil Toss

7 oz whole red lentils
3 Tbs white balsamic vinegar
1 large lemon, zested and juiced
1 clove garlic, peeled and minced
3 Tbs olive oil
1 yellow pepper, seeded and diced
1 cup quartered cherry tomatoes
1 cup thinly sliced cucumbers
1/4 cup sliced scallions
1 can (15 oz) white beans, rinsed and drained

1. Cook lentils according to package directions, until tender but still firm. Drain; rinse in cold water.

2. In bowl, whisk together vinegar, 1 Tbs each lemon juice and zest, garlic and olive oil. Season with salt and ground black pepper, if desired.

3. Add peppers, tomatoes, cucumbers and scallions; toss gently to coat. Stir in beans and lentils. Chill 30 minutes, or until ready to serve.

Macadamia-Crusted Salmon






1 salmon fillet (about 3 lbs)
1 cup crushed corn chips
1/2 cup chopped macadamia nuts
2 Tbs each chopped fresh chives and fresh parsley
2 lemons, zested and juiced, divided
1/3 cup, plus 2 Tbs mayonnaise, divided
4 tsp Dijon mustard, divided
1 Tbs GF soy sauce (optional)
2/3 cup sour cream
1 Tbs chopped fresh dill

1. Heat oven to 425˚F. Place salmon on baking sheet. In bowl, combine corn chips, nuts, chives, and parsley. Season with salt and ground black pepper, if desired; set aside.

2. In bowl, combine 1 Tbs lemon juice, 2 Tbs mayonnaise, 3 tsp Dijon mustard and soy sauce, spread over salmon. Sprinkle corn chip mixture evenly over salmon; pat to adhere chip mixture to salmon. Roast 20 minutes, or until fish flakes easily with fork, covering loosely with foil if chips brown too much.

3. In bowl, combine sour cream, dill, 1 tsp lemon juice, 1/2 tsp lemon zest and remaining mayonnaise and Dijon mustard. Serve dill sauce with fish.

Sugar Snap-Corn Medley

1 large ear corn on the cob
8 oz sugar snap peas, trimmed
1/2 cup diced red peppers
1/3 cup diced white onions
1 Tbs each olive oil and butter
1 Tbs each chopped fresh chives, chopped fresh parsley and lemon juice

1. In a saucepot of boiled salted water, cook corn 5 minutes, or until crisp-tender, adding snap peas during the last minute of cooking. Drain peas. Let corn sit until cool enough to handle; cut kernels from cob.

2. In skilled over medium-high heat, cook peppers and onions in oil and butter 2 minutes, or until tender.

3. Add corn; cook 1 minute. Stir in snap peas, chives, parsley and lemon juice; cook 1 minute, or until heated. Arrange veggies on platter.

Chocolate-Raspberry Cake

1 box (18.25 oz) chocolate-fudge cake mix
1 1/3 cups cold strong-brewed coffee
3 cups heavy cream, divided
2 bars (4 oz each), bittersweet chocolate, chopped
1 container (8 oz) cream cheese
1/4 cup confectioners' sugar
1 tsp vanilla extract
1 pint fresh raspberries
1 can (11 oz) mandarin oranges, drained

1. Prepare cake mix according to package directions, substituting coffee for water. Divide batter among 3 greased and floured 9" round cake pans. Bake 20 minutes, or until toothpick inserted in center comes out clean. Let cool 5 minutes. Invert cakes onto cooling rack; remove from pans. Let cool completely.

2. In small saucepan over medium heat, bring 1 cup heavy cream just to a boil. Remove from heat. Add chocolate and let sit 2 minutes, stir until smooth. Let cool 5 minutes, or until chocolate mixture is at room temperature, stirring occasionally.

3. Meanwhile, in bowl of electric mixer on medium speed, beat cream cheese, confectioners' sugar and remaining heavy cream 4 minutes, or until stiff peaks form. Stir in vanilla extract. Place 1 cake layer on serving platter. Spread 1/3 cup chocolate mixture evenly over cake. Top with 1/3 cream cheese, 1/2 cup raspberries and 1/4 cup madarin oranges. Repeat layering once. Top with remaining cake layer. Spread remaining chocolate mixture evenly over top of cake. Top with remaining cream cheese, raspberries and oranges. Garnish with chocolate curls, if desired.

Dinner by Moosewood!

Greek Stuffed Zucchini

Serves 4

Total time: about 1 hour

Zucchini

2 zucchini (10 inches long)

¼ cup dry sherry

Cinnamon Tomato Sauce

2 Tbs olive oil

1 cup chopped onions

2 garlic cloves, minced or pressed

2 Tbs tomato paste

3 ½ cups chopped tomatoes with juice (28-ounce can)

1 tsp minced fresh oregano (1/2 tsp dried)

¼ tsp ground cinnamon

2 to 4 Tbs dry sherry

salt and ground black pepper to taste

Filling

1 cup chopped onions

1 or 2 garlic cloves, minced or pressed

1 Tbs olive oil

¾ to 1 cup finely chopped toasted walnuts*

½ cup crumbled feta cheese

¼ cup currants

3 Tbs fresh lemon juice

2 cups cooked brown rice

dash of olive oil (optional)

grated feta cheese

fresh oregano leaves (optional)

*Toast walnuts in a single layer on an unoiled baking tray at 350˚F for 5 to 10 minutes, until fragrant and golden brown

1. Preheat the oven to 375˚F. Lightly oil a baking sheet.

2. Slice the zucchini in half lengthwise. With a paring knife, score the flesh about ½ inch deep. Place the cut sides down on the baking sheet. Sprinkle with the sherry and cover with foil. Bake for about 20 minutes, until yielding but still firm.

3. While the zucchini bakes, make the sauce. Heat the oil in a saucepan, add the onions and garlic, and sauté for about 10 minutes, until the onions are translucent. Add the tomato paste, tomatoes, oregano, cinnamon, and sherry. Bring to a boil; then reduce the heat and simmer for 10 to 15 minutes. Add salt and pepper to taste. Cover and set aside.

4. While the sauce simmers, prepare the filling. Sauté the onions and garlic in the oil for about 10 minutes, until the onions are translucent. In a bowl, combine the sautéed onions with the walnuts, feta, currants, and lemon juice. Stir in the rice.

5. When the zucchini is tender, use a spoon to scoop out the flesh, leaving a thin ¼-inch shell. Chop the flesh and add it to the filling. Mound the filling in the shells and sprinkle with olive oil, if desired. Bake, uncovered, for 10 to 15 minutes, until hot.

6. To serve, ladle some of the tomato sauce onto each plate. Place a stuffed zucchini on the sauce and top with grated feta. Garnish, if you wish, with oregano leaves.

Caribbean Sweet Potato Gratin

Serves 6 to 8

Prep Time: 35 minutes

Baking time: 60 minutes

1 garlic clove, minced or pressed

1 ½ tsp freshly grated lime peel

2 Tbs fresh lime juice

2 Tbs chopped fresh cilantro

½ tsp dried thyme

1 ½ tsp salt

½ tsp ground black pepper

2 ½ cups coconut milk*

4 cups peeled and sliced sweet potatoes** (1 ½ pounds)

1 cup cooked rice

1 ½ cups cooked black beans (15-ounce can, drained)

1 ½ cups fresh spinach, rinsed, stemmed, and chopped

Topping

¾ cup cornmeal

1 Tbs vegetable oil

½ tsp dried thyme

¼ tsp ground cumin

¼ tsp salt

* About 20 ounces. Most coconut milk comes in 14-ounce cans; store extra in the freezer in a sealed container.

** Cut the sweet potatoes in half lengthwise, then slice them thinly.

1. Preheat the oven to 350˚F. Lightly oil a 9 x 13-inch baking pan.

2. Combine the garlic, lime peel and juice, cilantro, thyme, salt, pepper, and coconut milk in a measuring cup. Pour one-third of this mixture into the prepared baking pan. Layer half of the sweet potatoes in the bottom, topped by half of the rice, half of the black beans, and half the spinach. Pour on another third of the coconut milk mixture and repeat the layers of sweet potatoes, rice, beans, and spinach. Pour the remaining coconut milk mixture over all.

3. In a small bowl, combine all of the topping ingredients and sprinkle over the gratin.

4. Bake, uncovered, for about 60 minutes, rotating the pan in the oven after 30 minutes to ensure uniform baking. When the potatoes are tender and the topping is crisp and golden brown, remove from the oven and let sit for 2 to 3 minutes until the potatoes absorb any remaining liquid.

Polenta Cutlets With Olives

Serves 4 as a main dish, 8 as a side dish

Prep time: 30 minutes

Sitting time: 20 minutes

Baking time: 20 minutes

½ cup chopped onions

2 garlic cloves, minced or pressed

½ tsp salt

1 Tbs olive oil

¼ cup chopped sun-dried tomatoes (not oil-packed)

8 to 12 pitted and chopped kalamata or other black olives

1 cup cornmeal

2 cups water or vegetable stock

¼ cup grated Parmesan, mozzarella, or provolone (optional)

1. In a saucepan, sauté the onions, garlic, and salt in the olive oil on medium heat for about 10 minutes, until the onions are golden. Add the sun-dried tomatoes and the olives and cook for about 3 minutes. Add the cornmeal and stir just until the mixture is dry, less than 1 minute.

2. Slowly pour in the water or stock and stir briskly until the polenta thickens. Simmer, stirring frequently, until the polenta is creamy (see Note). Pour the polenta onto an oiled baking sheet or baking pans to about ¾-inch thickness. Spread with a rubber spatula for even thickness. Set aside to cool for about 20 minutes. The polenta will thicken as it cools.

3. Preheat the oven to 375˚F.

4. With a table knife, cut the polenta into squares, rectangles, diamonds, or other shapes. With a spatula, transfer the cutlets to a lightly oiled baking sheet and place them about an inch apart. Bake for 15 minutes. For a golden crust, turn the cutlets over, brush lightly with oil, and bake for 5 minutes longer or, if you like, sprinkle the cutlets with grated cheese for the last 5 minutes of baking.

5. Note: For cutlets, make thick polenta that can still be poured. The amount of water needed and the cooking time will depend on the cornmeal used. Finely ground cornmeal might be done after just a few minutes of simmering; coarsely ground and stone-ground cornmeal’s may need to simmer for up to 45 minutes. Add more hot water during cooking if the polenta becomes too thick.

Quinoa Stuffed Peppers

Serves 6

Prep Time: 1 to 1 ¼ hours

Baking Time: 10 to 15 minutes

1 cup raw quinoa

6 medium bell peppers

3 Tbs olive oil

1 cup chopped onions

3 garlic cloves, minced or pressed

1 ½ tsp ground cumin

1 ½ tsp ground coriander

½ tsp red pepper flakes

½ tsp salt, or more to taste

1 cup peeled and diced carrots

¾ cup diced celery

1 cup diced zucchini

1 ½ cups fresh or frozen corn kernels

1 ½ to 2 cups grated Cheddar cheese

1. Preheat the oven to 400˚F. Lightly oil a baking pan.

2. Place the quinoa in a fine-mesh sieve and rinse well under running water. In a covered pot, bring the quinoa and 2 cups of water to a boil. Lower the heat and simmer for about 15 minutes, until the quinoa is soft and the water absorbed.

3. While the quinoa cooks, cut the bell peppers in half lengthwise and, leaving the stems on, seed them. Brush the bell pepper shells with about 2 Tbs of the oil, inside and out. Place them cut side down on the prepared baking pan and roast for 15 to 20 minutes, until softened and slightly browned, but not collapsed. When the bell peppers and roasted, reduce the oven temperature to 350˚F.

4. Meanwhile, in a skilled, warm the remaining tablespoon of oil and sauté the onions and garlic on medium heat for about 5 minutes, until the onions have softened. Stir in the cumin, coriander, red pepper flakes, salt, carrots, celery, zucchini, and corn. Cover the pan and cook for about 10 minutes, until the vegetables are very tender.

5. Combine the sautéed vegetables and the cooked quinoa and add salt to taste. Turn over the roasted pepper shells and spoon filling into each half. Sprinkle each bell pepper half with some of the grated cheese and bake for 10 to 15 minutes, until the cheese is melted.

All recipes courtesy Moosewood Restaurant New Classics cookbook, 2001.

Sweeten Your Gluten-Free Easter with Chutney

Homemade chutneys are a simple and wonderful way to jazz up your holiday ham!

More Gluten-free Easter recipes below:
-Baked Ham With Glazed Apricots
-Chardonnay Poached Salmon with Dill Dijon Whipped Cream
-Rum Buttered Glazed Grilled Pineapple with Vanilla Scented Mascarpone
-Mini Frittatas
-Perfect Hash Browns
-Grand Mimosas

Simple Fig Chutney

2 pounds fresh figs, cleaned, stemmed, and halved
2 cups red wine vinegar
2/3 cups of sugar
2/3 cup water

1. Put water into a large pot over medium heat
2. Add sugar and stir until dissolved
3. Add figs and bring to a boil
4. Reduce to a simmer on low, partially covered, for an hour. The figs will reduce. The consistency should be thick, but not dense or dry. It will thicken up as it cools
5. After it cools, you may can the chutney or store it in the fridge in an air-tight container for up to a week.

Apple Chutney

2 large tart cooking apples (such as Granny Smith), peeled, cored, and chopped
½ cup chopped onion
¼ cup red wine vinegar
¼ cup brown sugar
1 Tbsp grated orange peel
1 Tbsp grated fresh ginger
½ teaspoon allspice

1. Combine all ingredients in a medium saucepan and stir well. Bring to a boil; reduce heat and simmer, covered, for 50 minutes
2. Uncover and simmer over low heat for a few minutes more to cook off excess liquid; let cool.
3. Cover and refrigerate for up to 2 weeks.
4. Makes about 2 cups.

Mint-Coriander Chutney

1 bunch fresh mint
1 bunch fresh coriander
5 cloves garlic
1” piece of ginger
2 green chillies
1 tsp sugar
½ tsp salt
2 tsp lime juice

1. Cut off roots from the coriander and any thick stalks from the mint and discard. You should now have enough coriander and mint to loosely fill 1 ½ to 2 cups with each of them.
2. Peel garlic and ginger and remove stalks from green chillies. Wash all these ingredients thoroughly.
3. Grind all the ingredients (including the salt) into a smooth paste in a food processor.
4. Chill and serve.

Baked Ham With Glazed Apricots

1 ready-to-eat ham with bone in (12 to 16 pounds)
Whole cloves, to cover the surface of the ham
¼ cup Dijon mustard (Heinz Dijon mustard is GF!)
1 cup dark brown sugar
3 cups apple juice
1 pound dried apricots
1 cup Madeira
Favorite GF mustards, for serving
Favorite chutneys, for serving

Directions
1. Preheat the oven to 350˚F.
2. Peel the skin from the ham and trim the fat, leaving about a ¼-inch layer to protect the meat. With a sharp knife score the fat in a diamond pattern.
3. Set the ham in a shallow baking pan, insert a while clove in the crossed point of each diamond, and pat the mustard evenly over the top and sides of the ham. Sprinkle the top with the brown sugar and pour the apple juice into the bottom of the pan.
4. Bake the ham for 1½ hours, basting frequently.
5. Meanwhile, combine the apricots and Madeira a small saucepan. Bring to a boil, cover, and remove from the heat.
6. At 30 minutes from the end of the baking time, add the apricots and their liquid to the roasting pan and continue to bake and baste the ham.
7. Transfer the ham to a large platter. Attach the apricots to the top of the ham with toothpicks. Skim the fat from the pan juices and pour the juices into a sauceboat. Accompany the ham with the mustards, chutneys, and pan juices.

Chardonnay Poached Salmon with Dill Dijon Whipped Cream

3 cups Chardonnay
3 cups water
1 lemon, sliced
1 tablespoon black peppercorns
10 juniper berries, crushed
3 bay leaves
1 stem fresh basil
3 fronds fennel
1 (2 ½ to 3 pound) salmon fillet, skin on
Olive oil
2 lemons, sliced for garnish
Dill Dijon Whipped Cream (recipe below)

Special Equipment:
2 (18 ½-inch or 10 ½-inch) foil pans; Pastry brush

Directions
1. Put the Chardonnay, water, lemon, peppercorns, juniper berries, bay leaves, basil and 2 fennel fronds into a large saucepan. Place the pan over high heat and bring the liquid to a boil. Reduce the heat to low and let the liquid simmer for 10 minutes. Remove from the heat, discard the fennel and basil and let cool.
2. Put the salmon into the foil pan and top with the remaining fennel frond. Pour the poaching liquid over the salmon. Cover the pan with foil and seal it tightly. Place the pan into the preheated oven for 20 minutes. Remove the foil halfway through the cooking process and baste the salmon. Reseal and finish poaching. Remove the pan from the oven, remove the foil and brush the top of the salmon with the poaching liquid to remove any white bits.
3. When the pan is cool enough to handle place it over your sink. With a sharp knife, make a few punctures in the bottom of the pan to let the poaching liquid drain. Place the pan directly into the second pan to prevent dropping. Brush the salmon with olive oil, cover the foil, and refrigerate overnight.
4. To serve, cut the end off the foil pan and, with a spatula, slide the salmon onto a platter. Fan the lemon slices out along the top and garnish the sides with the dill. Serve with Dill Dijon whipped cream on the side.

Dill Dijon Whipped Cream

½ cup heavy cream
1 tablespoon Dijon mustard
2 teaspoons dill, chopped
Salt and pepper

Pour the heavy cream into a large bowl and, using an electric mixer on high, beat until soft peaks form. Add the mustard and continue to beat on medium for 1 minute. Fold in the dill and season with salt and pepper, to taste. Transfer to a decorative bowl for serving. Yield: 1 cup.

Rum Buttered Glazed Grilled Pineapple with Vanilla Scented Mascarpone

6 ounces unsalted butter
2 tablespoons light brown sugar
¼ cup dark rum
1 ripe pineapple, peeled and sliced into ¼-inch thick rounds
9 ounces mascarpone
1 vanilla bean, seeds scraped
½ cup fresh blueberries

Directions
1. Melt butter, sugar, and rum in a small saucepan. Grill pineapple on both sides until golden brown, about 2 to 3 minutes per side. Spoon rum glaze over grilled pineapple.
2. Whisk together mascarpone and vanilla seeds, Top each slice of pineapple with a dollop of vanilla mascarpone. Garnish with a few fresh blueberries.

Mini Frittatas

Nonstick vegetable oil cooking spray
8 large eggs
½ cup whole milk
½ teaspoon freshly ground black pepper
¼ teaspoon salt
4 ounces thinly sliced ham, chopped
1/3 cup freshly grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves

Directions
1. Preheat the oven to 375˚F.
2. Spray 2 mini muffin tins (each with 24 cups) with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the ham, cheese, and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puff and is just set in the center, about 8 to 10 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.

Perfect Hash Browns

2 large russet potatoes
2 tablespoons unsalted butter
1 medium onion, finely chopped
Kosher salt and freshly ground black pepper
2 tablespoons vegetable pil

Directions
1. Preheat the oven to 400˚F.
2. Scrub the potatoes well and dry with paper towels. Poke several holes in them with a skewer to allow steam to escape. Place the poatoes on a small baking sheet and bake, uncovered, until tender, about 1 hour.
3. Allow the potatoes to cool to room temperature. Refrigerate in a plastic bag with a resealable closure overnight.
4. Peel the potatoes and cut into 1/3-inch dice. Melt the butter in a large skillet over medium heat and add the onion. Cook, stirring often, until softened, about 5 minutes. Season with salt and pepper. Use a slotted spoon to transfer the onion to a small bowl. Add the vegetable oil to the skillet and heat until almost smoking. Add the potatoes and leave to form a crisp crust.
5. Do no disturb the potatoes until a crust is formed, about 5 minutes. Check to see if a crust has formed; if so, give a quick stir. If not, continue cooking for another 1 to 2 minutes, until the crust has formed. With a spatula, turn over large chunks of the crusted potatoes. Season with salt and pepper and continue cooking until golden brown. Stir in the onion, season again with salt and pepper, and stir until the hash in heated through, about 3 minutes. Serve hot.

Grand Mimosas

6 tablespoons orange liqueur (e.g. Grand Marnier)
1 bottle brut Champagne or sparkling wine
½ quart orange juice

Directions
To each Champagne flute, add 1 tablespoon orange liqueur. Add Champagne to fill 2/3 of each flute. Top glass of with orange juice. Serve.