Lingonberry or Cranberry Jam

Depending on the tartness of the berries you may need to adjust the amount of sugar.
1 lb. 2 ounces (500 g) frozen or fresh lingonberries or cranberries
A scant cup (7 oz/200g) of caster (superfine) sugar (hs note: I just gave my regular granulated sugar a whirl in the food processor for 15-20 seconds)
Finely grated rind and juice of 1 lemon
1 small apple, peeled and cored
Rinse the berries, if necessary, then drain well and put them in a non-metallic bowl with the sugar and lemon juice. Leave overnight, turning once or twice.
Coarsely grate the apple and put it into a jam-making pan or other heavy based saucepan with the grated lemon rind. Strain in all the juice from the berries (hs note: I didn't end up with a ton of juice, but scraped all the thick, sugary juice in) and add two wooden spoonfuls of berries, leaving the rest of the berries in the bowl for now. Add 1/2 cup (125 ml) water and simmer for 20-30 minutes, or until the apple is very soft and the whole lot has thickened (hs note: I ended up ~10 minutes). Add the rest of the berries and heat through for 5-8 minutes. Pour into sterilized jars. Seal tightly and turn upside down. Cover with a cloth and leave to cool completely before turning upright and storing in a cool place. The jam will keep for a couple months but, once open, keep it in the fridge and use fairly quickly.
Makes about 2 cups.

Fresh Fruit Stroopwafel Tarts

Stroopwafels go by different names here (I've seen them called honey wafers), and have different fillings ranging from caramel to honey or hazelnut. Look for them at natural food stores for starters.
apples, pears, plum (or whatever seasonal fruit you'd like)
a small tub of mascarpone cheese
vanilla extract
sugar
honey (or agave nectar)
stroopwafel cookies

Place the stroopwafels under a broiler or in a toaster oven just until their fillings heat up.
Sweeten the mascarpone with a bit of sugar (or other sweetener of your choice). Stir in a small splash of vanilla (you could also explore different liquors at this step). Spread a layer of the mascarpone across each stroopwafel.
Slice half of the fruit into thin pretty pieces and arrange on top of each tart (see photo). Cut the rest of the fruit into smaller pieces and toss in a small bowl with a bit of honey. Arrange this on top of the slices. Drizzle with a bit more honey and enjoy.

Beeramisu

1 pound mascarpone cheese
1 cup confectioner's sugar
2 eggs beaten (hs note: leave these out if you are worried about eating raw eggs, it's still tasty)
1 tablespoon vanilla
3/4 cup heavy cream, whipped
48 ladyfinger cookies (hs note: I used less, one 7 ounce package)
6 ounces (3/4 cup) Porter beer
1/2 cup brewed coffee, the stronger the better
1/2 cup cocoa
In a large bowl mix together the mascarpone, sugar, beaten eggs and vanilla. Fold in the whipped cream. Set this mixture aside.
In a shallow dish stir together the Porter beer and the brewed coffee, Dip the ladyfingers cookies into the coffee mixture (hs note: if you are using regular non-Italian ladyfingers make it a quick dunk). Don't let the ladyfingers get soggy. Arrange them in a single layer in a glass casserole dish (hs note: 8x8 is prob. fine). Spread 1/2-inch layer of mascarpone mixture on top of the ladyfingers. Sprinkle with 1/4 cup cocoa. Repeat this for the second layer. Cover and chill in the refrigerator for at least two hours before serving.
Serves 12

Spiced Candied Walnuts

Spiced Candied WalnutsPeanut or canola oil for deep-frying (hs note: has anyone seen an organic peanut oil out there?)
Finely ground sea salt, preferably gray salt
Freshly ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
4 cups walnut halves
1 cup confectioners' sugar, sifted
Pour the oil to a depth of at least 3 inches into a deep fryer or a heavy, 8-inch-deep stockpot and heat to 350F. While the oil is heating, bring a large saucepan filled with water to a boil over high heat. In a small bowl, combine 1 teaspoon salt, 1/2 teaspoon pepper, the cinnamon, and the cayenne and mix well.
When the water is boiling, place the nuts in a sieve and dip them into the boiling water, about 1 minute for large halves, less time for smaller halves. Transfer the nuts to a large bowl with a little water clinging to them. (Blanching removes some of the tannins, making the walnuts sweeter.) While the nuts are still hot, add the sugar and toss well to coat evenly. The sugar will melt on contact with the hot nuts. Keep stirring and tossing until all the sugar has melted. If bits of unmelted sugar remain on the nuts, the nuts will not fry properly.
Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.) Fry the nuts until medium brown, about 1 minute for large halves, less time for smaller halves. Be careful not to overcook. lift them out with the spoon and scatter them on a rimmed baking sheet to cool slightly. Fry the remaining nuts in the same way, always working in small batches. While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix. Toss well to distribute the spices and then taste a nut. Add more spice mix to taste and toss well after each addition. let cool completely, then store in a tightly capped jar. They will keep at room temperature for about 2 weeks.
Makes 4 cups.
Ceci with Garlic and SageCooking Notes: This technique lends itself to other beans, such as cooked runner beans and fava beans, and to fresh English peas. Entertaining notes: You can fry the chickpeas 1 hour in advance of serving. If you want to serve them warm, you can heat them up for a few minutes on a rimmed baking sheet in a 300°F oven.
2 cans (15 1/2 ounces each) chickpeas (garbanzo beans)
3/4 cup buttermilk
3/4 cup olive oil
1 1/2 cups 1Arborio Rice Coating (below)
1/4 cup thinly sliced garlic
15 fresh sage leaves
2 teaspoons thin serrano chili slices (optional)
Finely ground sea salt, preferably gray salt
Zest of 1 lemon, cut into julienne
Freshly ground black pepper
Drain the chickpeas in a colander, then rinse well under running cold water and pat dry with a paper towel. In a bowl, combine the chickpeas and buttermilk, stirring to coat evenly. Drain the chickpeas again in the colander, then place the colander over a clean bowl.
In a large saute pan, heat the olive oil over high heat. While the oil is heating, sprinkle the rice coating over the beans and shake the colander to coat the beans evenly. Repeat the process, using the coating that collects in the bowl. Don't worry if the beans don't absorb all the coating.

When the oil is very hot but not smoking, carefully add the beans, spreading them in an even layer. Cook, without stirring, until they are browned and crisp on the bottom, 3 to 5 minutes. Turn once with a spatula and add the garlic.
When the garlic turns brown, add the sage. When the sage turns crispy, add the chili slices, if using, and season with 1 teaspoon salt. At the last moment, add the lemon zest and pepper to taste. Using a slotted spoon, transfer the beans to paper towels to drain. Serve warm or at room temperature.
Makes about 3 1/2 cups.
Arborio Rice CoatingCooking notes: If you have a spice mill, you can halve the recipe. Unlike the blender, the mill will successfully grind 1/2 cup rice.
1 cup Arborio rice
3 cups unbleached all-purpose flour
1 cup semolina flour
2 tablespoons finely ground sea salt, preferably gray salt
1 teaspoon freshly ground black pepper
Grind the rice in a blender until very fine. Put it in a bowl and add the all-purpose flour, semolina flour, salt, and pepper. Toss until well blended. Store the coating in a tightly sealed container in the freezer for maximum freshness. It will keep for several months.
Makes about 5 cups.

Amaretti Fritters (Amaretti Fritti)

generous 1 cup all-purpose flour
1 egg, separated
1 tablespoon, brandy
1 tablespoon olive oil, plus extra for frying (hs note: I used a small saucepan and clarified butter for the fry part - frying one at a time)
7 ounces amaretti
2 tablespoons rum (hs note: I used more)
confectioner's sugar for dusting
Prepare a soft batter with the flour, egg yolk, brandy, olive oil and as much water as required (hs note: I used between 1/3-1/2 cup water) and let rest for one hour. Stiffly whisk the egg white in a grease-free bowl and fold into the batter. Soak the amaretti in the rum (hs note: I gave them a quick dunk in a small bowl of the rum), then dip them in the batter. Heat the oil for frying in a skillet, add the amaretti and cook until golden brown. Drain on paper towels and dust with confectioner's sugar.
Serves 4.

Tip Top Melon Sherbet

1 pound of juicy, extra-ripe, orange-fleshed melon
1/4 cup mild flavored honey (needs to be fluid, and you might use a bit less depending on the sweetness of the melon)
1/2 cup organic whole milk
generous pinch of salt
Cut the melon flesh from its rind into a medium bowl and puree with a hand blender. You will need 2 cups of puree.
Add the milk, and salt. Now you want to sweeten to taste. If your honey is in a solid or crystallized state you need to dunk the jar in a bowl of warm water until it is liquid again. This way it will mix easily with the rest of the ingredients. Start by blending in 2T. of the honey and taste. If you think the mixture needs to be sweeter, add more honey. Keep in mind you want the honey to bring out and complement the flavor of the melon, not overpower it.
Pour into an ice-cream maker, and freeze according to the manufacturer's instructions.
Serves 4 to 6.

Sour Cream Waffles

1 3/4 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter melted
1 cup milk
1/2 cup sour cream
3 large eggs
Maple syrup or jam, for serving
Heat a waffle iron according to manufacturer's directions. Lightly oil the grids. Meanwhile whisk the flour, sugar, baking powder, and salt in a large bowl to combine and make a well in the center. Whisk the melted butter, milk, sour cream, and eggs in a medium bowl until well combined and pour into the well. Whisk just until smooth; do not over mix.
Spoon about 1/4 cup of the batter into the center of each quadrant of the waffle iron and close the iron. Cook until the waffle is golden brown, 3 to 4 minutes. Serve the waffles hot, with the syrup passed on the side.
Makes twelve 4-inch waffles.

Classic Cheese Fondue

1 clove garlic, minced
1 lb. Gruyere cheese, shredded (or 1/2 lb Gruyere + 1/2 lb Emmental cheese)
3 tablespoons unbleached all-purpose flour
1 3/4 cup dry white wine
1/4 teaspoon freshly grated nutmeg
A splash or two of kirsch (opt)
Toss the cheese with the flour. Rub the interior of a medium saucepan with the peeled garlic. Place over medium heat and add the wine. Bring to a simmer and add the cheese mixture, one handful at a time. Stir in the nutmeg.
Stir over low heat until smooth and cheese is melted and bubbling. Add a splash or two of kirsch (opt). Continue stirring until it starts to bubble just a bit. Transfer the cheese mixture to a fondue pot and you are ready for dipping. Continue to stir frequently.

Chocolate Fondue
1 lb. premium semisweet or bittersweet chocolate, well chopped
1 1/2 cups heavy cream
In a medium saucepan over low heat bring the cream to a simmer. Add the chocolate. Simmer, stirring until the chocolate is melted. Transfer the mixture to a fondue pot and use strawberries, cherries, oranges sections, graham crackers, marshmallows, or ladyfingers for dipping. Continue to stir frequently.

Herbed Buttermilk Popcorn

1 tablespoon powdered buttermilk
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon lemon pepper
1/2 teaspoon dried dill weed
1/2 teaspoon powdered chicken bouillon or kosher salt
1 tablespoon corn oil
1/3 cup popcorn kernals
2 tablespoons unsalted butter
Combine the buttermilk, garlic powder, onion powder, lemon pepper, dill weed, and chicken bouillon in a small bowl.
Heat the oil in a large saucepan over medium heat. Add the popcorn and cover with a lid (hs note: I leave a little crack in the lid to let a bit of hot air out and prevent condensation in the pot). Shake the pan frequently. Remove from the heat when the poppin subsides. Pour the popcorn into a bowl. Wipe the pan clean with a paper towel. Melt the butter in the pan. Pour the butter over the popcorn, tossing to distribute evenly. Sprinkle with the flavoring mixture and toss to coat.
Makes 8 cups; serves 4.

Caramel Apples

12 lady apples, washed and stemmed
2 cups hazelnuts, toasted, peeled, and chopped
1 cup sugar
1/4 cup dark corn syrup
1 cup heavy cream
2 tablespoons unsalted butter
1. Insert a 5-inch dowel or ice pop stick into the top of each apple. Place hazelnuts in a small bowl.

2. Place sugar, corn syrup, cream, and butter in a small saucepan, and bring to a boil over medium-high heat. Continue cooking until the temperature registers 245 degrees on a candy thermometer, 10 to 12 minutes. Fill a large bowl with ice water. Remove saucepan from heat, and briefly plunge it into ice water to stop the cooking. Dip one apple into the caramel, coat the top and sides using a spoon, and roll the bottom in the nuts. Transfer to a serving platter. Repeat with the remaining apples.
Makes 12.