• 2 packages Savoiardi (Italian lady fingers)
• 1/2 lb Mascarpone cheese
• 1/2 cup brewed espresso coffee unsweetened
• 3 large eggs
• 3 TBLS sugar
• 2-3 TBLS Dutch cocoa
• 2-3 TBLS shaved bitter sweet chocolate for garnish

Separate eggs. Put egg whites in electric mixer and beat until stiff peaks form.

Mix yolks and sugar until combined. Add mascarpone cheese and fold in until blended. Do not over mix.

Fold egg whites into cheese mixture.

Pour coffee into large flat bowl. Dip lady finger into the coffee so that it absorbs some of the coffee but is not soggy. Place on large flat serving platter and repeat until you have a long row of lady fingers. Layer 1/3 of cheese mixture and dust with 1/3 of Dutch cocoa. Add another layer of lady fingers dipped in coffee and repeat layers until all the ingredients are finished or you have a 3 layer pyramid. (Another option is to assemble the layers in a 9 x 5 loaf pan lined with wax paper. To serve, invert and peel off the wax paper, slice, and dust with cocoa before serving.)

Refrigerate overnight before serving so that flavors mellow.

We have had tiramisu at every Italian restaurant in the United States and in Italy. It is amazing how a slight variation on the same 6 basic ingredients can produce a totally different dessert. This is Mom’s recipe given to her by an Italian friend Maria Jerry. Maria insisted that as you dip the lady fingers in the coffee, you recite ta ta – to remind yourself that it is a quick dip into the coffee and the lady finger should not linger for fear of getting soggy. It is probably one of the most deceivingly light tiramisu’s I have ever had.- Anna Maria

Note: This recipe contains raw eggs. If you prefer you can also use pasteurized eggs.

Crust:

• 1 1/4 cup of graham cracker crumbs
• 6 TBLS of butter

Filling:

• 1 can 14oz. sweetened condensed milk
• 1/2 cup plus 2 TBLS key lime juice
• 2 large eggs
• 2 TBLS lime zest
• Dash of salt

Topping:

• 8 oz sour cream
• 1/4 cup sugar
• 1/8 tsp of salt
• Lime zest for garnish

To make the crust:

Melt butter and mix with graham cracker crumbs. Pour the crumbs into pie pan and firmly press against pan. (Use a glass to do this or another pie pan.)

Bake crust at 375 degrees for 8 minutes.

Cool completely.

To make the filling/pie:

Whisk all filling ingredients together and pour into prepared crust.

Bake at 350 degrees for 10 minutes.

Remove pie and set on counter while you prepare topping.

Increase oven temp to 425 degrees.

Whisk topping ingredients together and spread over pie.

Bake for 5 more minutes when oven reaches 425 degrees.

Cool on rack and chill for 6 hours or overnight before serving.

Garnish with strands of zest or whipped cream!

Enjoy!

• 3 pound butternut squash
• 2 Granny Smith apples
• 2 large onions
• 2 1/2 cups homemade chicken broth
• 1 cup orange juice
• 2 teaspoons grated orange peel
• 2 teaspoons curry powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup heavy whipping cream
• 1/2 cup milk

Orange Marmalade cream:

• 1 cup sour cream
• 1/2 teaspoon curry powder
• 1/4 teaspoon fresh ground nutmeg
• 2 tablespoons orange marmalade
• Preheat oven to 400 degrees.

Cut butternut squash in half and rub in olive oil. Place seed side down on lightly greased baking sheet. Cut onions and apples (peeled and cored) into 1 inch pieces and add to the squash.

Bake for 45 minutes until squash is tender.

Scrape out and discard seeds and scoop out squash with grapefruit spoon. Place in large soup pot with roasted onions and apples. Add remaining ingredients except cream and milk.

Bring to a boil and simmer for 10 minutes. Cool.

Purée soup in food processor until smooth. Chill overnight.

Combine ingredients for marmalade cream and chill overnight.

Heat soup over low heat. Just before serving add cream and milk and heat through.

Serve with a dollop of marmalade cream.

• 12 large Baby Portobello mushrooms
• 3 TBLS butter, approximately
• 1 small onion, chopped
• 1 cup fine soft bread crumbs
• 1/2 cup chopped Italian or apple sausage
• 2 TBLS cream or sherry, approximately

Salt and freshly ground black pepper to taste

Sweet marjoram, rosemary or oregano to taste

Preheat broiler, remove and chop the mushroom stems

In a skillet heat one tablespoon of the butter, add the onion and chopped mushrooms stems and cook about two minutes. Add the crumbs, sausage, seasonings and enough cream or sherry to moisten the mixture.

Place the mushroom caps on a baking sheet and brush with the remaining butter, melted. Broil, cup side down in a preheated broiler about two minutes. Invert and fill with the stuffing. Brush with melted butter and broil about three minutes longer.

Makes 6 appetizer portions

• 1 TBLS mayonnaise
• 1 TBLS Worcestershire sauce
• 1 TBLS parsley flakes
• 1 TBLS baking powder
• 1 tsp Old Bay Seasoning
• 1/4 tsp sea salt
• 1 egg beaten
• 1 TBLS tarragon
• 1/2 cup Panko (Japanese bread crumbs)
• 1 lb crab meat (jumbo lump or back fin if you are using Maryland Blue crabs)

Pick through crab meat to remove any extra crab shells. Whisk together all ingredients expect panko and crab meat. Add crab meat and mix until combined.

Form a golf ball size ball and roll in bread crumbs. Place on a prepared baking sheet.

Broil at 400 degrees for 10-15 minutes until golden brown and cooked inside. (One pound of crab will yield 8 crab cakes.)

We first made this recipe in Maryland using the Blue Crabs but Dungeness Crabs work equally as well. It is a little East (Old Bay) meets West (Dungeness Crabs). – Anna Maria

• 3-4 TBLS course-grained Dijon mustard
• 1/2 cup Italian seasoned bread crumbs
• 1/3 cup of chopped hazelnuts
• 1/4 cup of fresh parsley
• 1 TBLS fresh thyme
• 1/2 tsp pepper

Depending on the size of the lamb you might need to double or triple the recipe. Spread rub evenly over lamb and bake or smoke until internal thermometer registers 150 degrees (medium-rare).

• 2 lbs veal scallopini
• 1 large or 2 medium onions
• 8 oz container plain bread crumbs (close to 2 cups)
• 2/3 cup grated parmesan or romano cheese
• 3 TBLS sweet California basil
• 1 teaspoon ground back pepper
• 1/2 tsp garlic granules
• 1/2 – 2/3 cup olive oil
• 4 large skewers
• 1/2 cup pine nuts
• 1/2 cup raisins (golden)

Preheat oven to broil, place rack on highest setting closest to broiler.

Put onions, cheese, basil, garlic, pine nuts, raisins and pepper into food processor and mix. Place 1/2 cup olive oil on dish and dip veal into it. Coat with bread crumbs. Than place teaspoon of mixture onto meat and roll. Place on skewers.

Place spiedini on a broiler safe pan, not touching and broil close to the flame for 5 min, at which point they should be nice and brown on top. Carefully flip skewers and continue to cook until the second side has browned up, which is usually a bit shorter, 3-4 minutes.

Remove from the oven and carefully grab the end of the skewer. Place over a serving platter and push the spiedini off onto the platter.