STRAWBERRY RHUBARB CRISP

ingredients

2 cups sliced strawberries

2 cups sliced rhubarb

½ tsp vanilla

½ cup sugar

¾ cup flour

¼ cup brown sugar

2 tbsp sugar

½ tsp salt

½ cup butter, cold, cut into small cubes

1 cup old-fashioned rolled oats

instructions

Preheat oven to 375

In a large bowl, combine the fruit, vanilla and sugar. Let sit while you prepare the topping.

Using a food processor, combine the flour, sugars and salt. Pulse in the butter and then add the oats.

Place the fruit in a baking dish and top with half the oat topping.

Bake for 1 hour. Serve warm with ice cream.

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Italian Cream Cake

ingredients

1 cup buttermilk

1 tsp baking soda

2 cups sugar

1/2 cup butter

1/2 cup margarine (I like earth balance)

1/2 cup veg oil (I used sunflower oil but you can use most any kind)

4 egg yolks

4 egg whites

1 tsp vanilla extract

2 cups of AP or GF flour

1 cup of flaked coconut

1 cup of walnuts or pecans

instructions

Toast your coconut and walnuts or pecans for about 10-15 minutes at 350 degrees. You will need more for the icing, so toast about 2 cups of each (mixed together) and set aside to cool.

Preheat oven to 325 degrees and grease and parchment your pans. I used a half sheet pan to make a two layer 1/4 sheet cake, or you can use 3X – 8″ or 9″ round pans to make a layer cake.

First measure out your buttermilk and add the baking soda to it and set it aside. In a stand mixer beat the butter and margarine together, then add the oil. Scrape down sides. Add the sugar and beat until well creamed. Add the yolks, then vanilla, then very gently mix in the flour until just mix and then add the buttermilk. Do not over mix. Remove batter from the mixing bowl and gently fold in your toasted coconut and pecans or walnuts.

Lastly whip your egg whites to stiff peaks and fold those into the batter. Spread the batter into your pans and bake for 30 -40 minutes until the top is golden brown and the cake springs back slightly when you press on it with your finger.

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No Bake Cherry Cheesecake

ingredients

1 sleeve of graham crackers - crushed or 2 cups of graham cracker crumbs

2 packages (8 oz) Light cream cheese at room temperature

¾ cup plain greek yogurt

8 oz Light Cool Whip Thawed

½ cup confectioner's sugar

1 can lite pie filling (cherry and blueberry are our favorites)

instructions

Spread graham crackers onto bottom of 9 x 9 pan

Beat cream cheese,yogurt and confectioner's sugar on medium until smooth.

Fold in cool whip.

Add cream cheese mixture on top of graham crackers.

Top with pie filling.

Refigerate until ready to serve

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Duck Rillettes – It Only Tastes Like Duck Butter with Extra Butter

Duck rillettes is one of the most amazing culinary magic tricks of all time. Even though most of the spread is made up of fairly lean duck meat, by emulsifying in a little butter, duck fat, and duck gelatin, you’ll swear the final product has the fat content of the finest foie gras torchon. By the way, I miss foie gras torchon.

The key here is to mash the large chunks of cold duck with the warm duck fat and gelatin. As the meat breaks down, the fat cools and turns the whole bowl into creamy duck spread heaven. Pack it in a crock, keep it sealed with a layer of fat, and you have an incredibly tasty snack that will last long into the winter months.

Some chefs prefer to let the duck sit overnight with the rub on, and “potpourri” in, but I skip that step, and instead let the duck cool in it’s own juices after roasting, and then sit overnight in the fridge, to continue developing flavor. Once made, it can be enjoyed right away, but if you can hold off a few days, it will really come into its own. Or eat right away, and in a few days.

I know it’s a little early for edible holiday gift ideas, but keep this one in mind. The only problem is, once you’ve given duck rillettes as a gift, you’ll never give a gift as good. Just a little heads-up. That aside, I really hope you give this preserved duck spread a try soon. Enjoy!

Ingredients for about 3 cups of Duck Rillettes:

1 whole duck (about 4 1/2 pounds)

- For spice rub:

1 1/2 tablespoons kosher salt

2 generous teaspoons fresh ground black pepper

2 teaspoons dried thyme

- For the potpourri:

12 cloves garlic

six 1/4-inch slices fresh ginger

3 bay leaves

peel from 1 orange (only orange parts)

1 generous bunch fresh thyme

- Roast duck at 250 F. for about 5-6 hours, or until meat pulls away from the bones

To finish:

cold pulled duck meat

1 tablespoon Armagnac or cognac or other brandy

2 tablespoons soft unsalted butter

2-3 tablespoons warm duck fat (add as needed)

2 tablespoons warm duck stock

2 teaspoons parsley

1 teaspoons chive

1/2 teaspoon orange zest

1/2 teaspoon Dijon mustard

salt and fresh ground black pepper to taste
pinch of cayenne