INGREDIENTS

• Pineapple
• Honey
• Dark Rum
• 1 lime
• Marscapone cheese

STEP BY STEP

1. Slice your pineapple in half
2. Remove skin and eyes
3. Slice thin sheets of the pineapple
4. Put onto a place and drizzle with honey
5. Next drizzle some rum over top
6. Top with lime zest and lime juice from one lime
7. Let marinate for about an hour
8. Position sheets of pineapple to create a wheel on a dessert plate
9. Drizzle some of the marinate over top
10. Put a dollop of marscapone in the center
11. Garnish with a slice of lime

This recipe is from Jacques Pepin

1. Butter and flour your ramekins.
2. Whisk together
   • 2 C AP flour
   • 1/4 C instant coffee
   • 3 TBL cocoa
   • 1 TBL dried ginger powder
   • 1 tsp black pepper
   • 1/2 tsp salt
   • 1/2 tsp baking powder
3. Cream together
   • 2 sticks softened butter
   • 1 C dark brown sugar
   • Mix for 5 full minutes
4. Beat 4 eggs into the sugar mixture – one at a time
5. Add 3 TBL fresh grated ginger and 2 C molasses
6. Mix till combined, then mix into dry ingredients
7. Fill each ramekin about 2/3 full
8. Bake 20 minutes at 350º

The base for this dessert is from Martha Stewart.

INGREDIENTS

• 6 egg whites
• 2 T agave syrup or pure maple syrup
• 1 tsp cream of tartar
• 1 tsp cornstarch
• 1 tsp vanilla
• 1 egg yolk (topping)
• 1/2 C heavy cream (topping)
• 1 C creme fresh (topping)
• zest from one lemon (topping)

STEP BY STEP

1. Beat egg whites
2. Halfway through, add your sugar, tartar, cornstarch and vanilla
3. When you have stiff peaks, put the mixture into a pastry bag with a 3/4 inch tip
4. Line a baking sheet with parchment paper with an outline of your serving tray (put paper upside down if it has pencil marks on it)
5. Create two-inch decorative mounds around the edges leaving some space in the center for macerated fruit when this is all finished.
6. Hollow out “dishes” in the center of each mound
7. Bake at 250º for 60 minutes
8. Leave oven door closed, turn off oven, and wait another 60 minutes
9. Toss strawberry, raspberry, blueberry, blackberry, peaches, etc – – – whatever – – – – with 1/4 C granulated sugar
10. Meanwhile, beat 1/2 C heavy whipping cream to soft peaks, and fold in 1 1/2 C creme fresh and zest and juice from one large lemon
11. Spoon the cream into the hollow dishes
12. Place multi-colors of fruit onto the cream topping
13. Serve all the extra fruit in the vacancy in the middle of the batch.

INGREDIENTS to make four dessert cups

• 1 C granulated white sugar
• 6 TBL (1/2 C) salted butter – pieces
• 1 C heavy cream
• 1 C 85% cooking chocolate
• 3 egg yolks
• 3 egg whites

STEP BY STEP

1. Melt sugar over medium heat until it starts to brown
2. Add cold butter and continue to stir
3. Once butter has completely melted remove the pan from the heat
4. Stir in heavy cream – whisking continually
5. Put 1-2 TBL of the mixture into the bottom of each dessert cup
6. To the remaining caramel; add chocolate and stir to melt
7. Pour into a glass bowl to cool to about 100º
8. Meanwhile, whip up 3 egg whites plus 1/2 tsp cream of tartar
9. Add 1/2 tsp salt and egg yolks to the chocolate bowl and whisk to combine
10. GENTLY combine (fold) the whites into your chocolate
11. Pour into cups and refrigerate for about 8 hours
12. Add shaved chocolate, salt flakes, or crushed Oreo on the top
13. Serve with small dessert spoons

SALTINE CRUST

• 1 1/2 Sleeve square saltine crackers
  – crush and pulse in food processor till coarse crumbs
• Add 1/8 tsp salt
• Add 10 TBL melted butter
• 1/3 C Sugar

GRAHAM CRACKER CRUST

• 8-10 graham crackers
• 1/3 C Sugar
• 1 stick melted butter

STEP BY STEP

1. Press crust into 9 inch pie plate
2. Blind bake at 300º for 10
3. In mixing bowl combine 1 can (14 oz) sweetened condensed milk, 4 egg yolks, 1/4 C heavy cream, 1 TBL lime zest, 1/8 tsp salt and 1 C fresh lime juice
4. Pour into warm pre-baked pie shell
5. Bake at 350º for 15-17 minutes
   – Should jiggle in the center, but the outside should be set
6. Cool completely on the counter, then transfer to refrigerator for 4-6 hours

WHIPPED TOPPING – OPTIONAL

• Put into kitchen aid – 1/2 C heavy cream, 2 tsp sugar, 1/2 tsp vanilla – Start on low speed, and increase to high – until stiff peaks

• Open a package of Pillsbury Dinner Rolls or croissants
• Cut into quarters and shape roughly into a ball
• Drop into hot oil – about 375º – and cook until browned
• Flip if necessary
• Drop into a bag of cinnamon mixture
  2 parts sugar and 1 part cinnamon
• Shake donuts and then place on towel to cool a bit before eating

1. Dice and freeze three bananas
2. For strawberry ice cream, dice and freeze 1/2 C strawberries
   For chocolate, just refrigerate 1/4 C chocolate chunks
   For vanilla, add one vanilla bean
   For peanut butter, add 1 tsp cocoa powder and 1 TBL peanut butter
3. Put above into a blender
4. Add 1/2 C cold milk and 1 tsp vanilla
5. After blending, spread into pre-chilled bread pan
6. Freeze for one hour and then serve
7. Note: If you leave it in the freezer too long, it can become too hard

Simple and elegant

• Brownie base – Prepare according to any recipe
• Chocolate ganache – see below
• Crushed Oreos – Not dust, but small mixed pieces

Chocolate Ganache

1. Heat 1 C cream to hot, but not boiling
2. Add 4 oz semi sweet chocolate chips or baking chips
3. Mix in 1/2 C 65% cocoa powder