• Vegetable oil spray
• 2 tablespoons finely grated Parmesan cheese
• 1 tablespoon unsalted butter
• ½ cup finely chopped shallots
• 8 ounces cremini or baby bella mushrooms, stems removed and caps minced
• 4 teaspoons unbleached flour
• 1 cup milk
• 3 ounces chèvre cheese, crumbled
• ½ teaspoon freshly ground pepper
• 2 large egg yolks
• 5 large egg whites
• 1/8 teaspoon lemon juice

DIRECTIONS:

1. Prepare 6 8-ounce ramekins by spraying with vegetable oil, then coat insides with Parmesan cheese.  Put ramekins on a sheet pan, and chill until time to bake.

2. Preheat oven to 425°F, and position a rack in lower third of oven.

3. In a 2-quart saucepan, melt butter and sauté, stirring constantly with a heat-safe spatula, until mushrooms are shrunken and soft, about 3 minutes.  Sprinkle flour over mushrooms and stir to incorporate.  Remove pan from heat and add milk a bit at a time, stirring to mix.  Return to pan back to medium heat and cook, stirring constantly.  When mixture comes to a simmer, stir for a minute more, then remove from heat.  Stir in chèvre, then transfer mixture to a large bowl.  Let cool for 5 minutes, the stir in tarragon, salt and pepper.  (The mixture can be made up to this point and chilled for assembly later-let the mixture come to room temperature before adding the yolks.)  Stir in egg yolks.

4. Using an electric mixer, beat egg whites with lemon juice until they make firm peaks.  Using a rubber spatula, fold ¼ of the beaten whites into mushroom mixture.  Fold in remaining whites, the divide mixture between the 6 ramekins.  Put sheet pan with ramekins in oven and reduce heat to 350 °F.  Bake until puffed and well-browned and a toothpick inserted in a center soufflé comes out clean, about 40 minutes.  Serve immediately.

SERVES 6

INGREDIENTS:

• 2/3 cup sugar
• 1/2 tsp salt
• 1/2 cup of unsalted butter
• 2 eggs well beaten
• 2 tsp baking powder
• 1-3/4 cup flour
• 1/4 tsp baking soda
• 3 mashed banana

DIRECTIONS:

1. Combine sugar, salt and butter; add eggs.

2. Mix baking soda with flour and powder. Stir flour mixture along with mashed bananas into sugar and egg mixture.

3. Bake 350° for 1 hour and 10 minutes

SERVES 10

• ½ cup water
• ½ cup granulated sugar
• 2 tablespoons packed light brown sugar
• 1/8 teaspoon salt
• 2 small papayas (about 2 pounds), peeled, seeded, and cut into 1-inch pieces
• ¼ teaspoon finely ground lime zest
• ¼ cup fresh lime juice

DIRECTIONS:

1. In a small saucepan over medium-high heat, bring water, granulated sugar, brown sugar, and salt to a boil.

2. Continue to cook, stirring, until sugar is dissolved.

3. Using a food processor, purée papaya, zest, and lime juice.  Pour mixture through a fine strainer set over a large glass measure or bowl, pressing hard on solids to extract as much liquid as possible.  Refrigerate mixture until thoroughly chilled, about 2 hours.

4. Transfer mixture to an ice cream maker and freeze according to manufacturer’s instructions.  (The sorbet will be soft when churned, but ready to eat.  For a firmer texture, transfer to a freezer container, and freeze for at least 2 hours.)

5. Serve scooped into bowls or stemmed glasses.

SERVES 4

• 2 ½ cups water
• ¼ teaspoon salt
• 1 cup long-grain white rice, preferably jasmine or basmati
• 2 cups whole milk
• 1 14-ounce can coconut milk
• ½ cup packed light brown sugar
• 4 rough-cut brown sugar cubes
• 1 teaspoons finely grated lime zest
• 2 large firm ripe mangoes, peeled, pitted, and cut into 3/8-inch cubes
• 2 tablespoons fresh lime juice

DIRECTIONS:

1. Bring water and salt to a boil in a large heavy saucepan over high heat.  Add rice, reduce heat to low, cover, and cook for 20 minutes.  Remove pan from heat and let rice stand, covered for 10 minutes.

2. Stir in milk, coconut milk, and sugar into rice and bring mixture just to a boil over medium-high heat.  Reduce heat and cook at a bare simmer, stirring frequently at first and constantly toward the end, until mixture is thick and creamy and rice is very soft, about 30 minutes.  Transfer to a bowl and let cool to room temperature, stirring frequently to prvent a skin from forming.

3. Refrigerate rice pudding, tightly covered, until thoroughly chilled and set, at least 4 hours or overnight.

4. Crush sugar cubes with a mortar and pestle until broken up into small pieces.  Add zest and stir until well combined.  Stir together mango and lime juice in a medium bowl.

5. To serve, spoon a layer of ½ cup rice pudding into each of 8 short glasses.  Add 2 tablespoons of mango to each, top with a generous ¼ cup pudding, and add another 2 tablespoons of mango.  Garnish each serving with lime zest and sugar mixture.  Serve immediately.

SERVES 8

• ¼ cup (1/2 stick) unsalted butter
• ½ cup packed light brown sugar
• 4 small firm ripe bananas, peeled, halved crosswise and lengthwise
• ¼ cup dark rum
• 1 pint ice cream
• 4 teaspoons cocao nibs

DIRECTIONS:

1. Melt butter over medium heat in a 12 inch nonstick skillet.  Stir in brown sugar and cook, stirring about 1 minute, until thickened and bubbly.  Add bananas and cook, turning gently to coat with sugar mixture and cook evenly, about 2 minutes.  Remove pan from heat.

2. Heat rum in a small saucepan over low heat just until warm.  Remove pan from heat and ignite with a long match.  Pour rum over bananas and gently shake skillet until flames die out.

3. Scoop ice cream onto serving plates or into bowls and add bananas.  Sprinkle with nibs and serve immediately.

SERVES 4

• 1 cup granulated sugar, divided
• 2 tablespoons chopped crystallized ginger
• ¾ cup (1 ½ sticks) unsalted butter, at room temperature, divided
• ¼ cup packed dark brown sugar
• 1 ripe fresh pineapple, trimmed and cut into ¾-inch-thick half-circles
• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 2 large eggs, separated
• ¾ teaspoon pure vanilla extract
• ½ cup whole milk
• ¼ teaspoon cream of tartar

DIRECTIONS:

1. Position a rack in middle of oven and preheat to 350°F.

2. Process ½ cup of the sugar and ginger in a food processor until ginger is finely ground, about 1 minute.

3. Melt ¼ cup of the butter in an ovenproof 10-inch nonstick skillet over medium heat.  Add brown sugar and stir until sugar is dissolved.  Add pineapple, increase heat to high, bring mixture just to a boil, and boil for 2 minutes.  Remove skillet from heat and set aside.  Arrange pineapple slices in a pleasing pattern in the skillet.

4. Whisk together flour, baking powder, and salt in a medium bowl.  Set aside.

5. Using an electric mixer on medium-high speed, beat remaining ½ cup butter in a large bowl until light and fluffy.  Add ginger sugar and remaining ½ cup granulated sugar and beat, scraping down sides of bowl as necessary, until very light and fluffy, at least 5 minutes.  Add egg yolks and vanilla and beat until blended.  Reduce speed to low and add flour mixture alternately with milk, in 2 batches each, scraping down sides of bowl.  Beat just until blended.

6. With clean beaters on medium speed, beat egg whites in a medium bowl just until foamy.  Increase speed to medium-high, add cream of tartar, and beat just until egg whites form stiff peaks when beaters are lifted.  With a whisk or a rubber spatula, fold ¼ of whites into flour mixture; continue to gently fold in whites; one quarter at a time, until all whites have been added.

7. Spoon batter over pineapple and gently smooth top with a rubber spatula; the batter will spread to completely cover pineapple during baking.  Bake until top is golden brown and a wooden pick inserted in center comes out clean, 45 to 50 minutes.  Let cool in skillet on a wire rack for 10 minutes.

8. Run a rubber spatula around edges of cake, then invert it onto a heatproof serving platter, leaving skillet over cake for 5 minutes.  Remove skillet and serve cake warm, cut into wedges.

SERVES 8

Passion fruit curd:

• ½ cup (1 stick) unsalted butter
• 5 large egg yolks
• ½ cup sugar
• ½ cup thawed frozen passion fruit purée
• 1/8 teaspoon salt
• 2 teaspoons fresh lime juice

Meringue:

• 1 cup sweetened shredded coconut
• 4 large egg whites, at room temperature
• ¼ teaspoon cream of tartar
• 1/8 teaspoon salt
• ¾ cup gradulated sugar
• ¾ cup heavy cream

DIRECTIONS:

1. To make curd: Melt butter in a medium heavy saucepan over medium-low heat.  Remove pan from the heat and whisk in egg yolks, sugar, passion fruit purée, and salt.  Return to medium heat and cook, whisking frequently at first and constantly toward the end, until thickened, 8 to 10 minutes.

2. Immediately pour curd through a fine strainer set over a medium glass measure or bowl.  Whisk in lime juice.  Let cool to room temperature, whisking occasionally; curd will continue to thicken as it cools.  Refrigerate, tightly covered, until thoroughly chilled and set, about 2 hours.

3. To make meringue: Position a rack in middle of oven and preheat to 350°F.  Trace a 9-inch circle on a sheet of parchment paper.  Place paper on a baking sheet.

4. Toast coconut on another baking sheet, shaking pan occasionally, until dark golden brown, 8 to 10 minutes.  Transfer coconut to a plate to cool.  Reduce oven temperature to 225°F.

5. Using an electric mixer on medium speed, beat egg whites in a large bowl until foamy.  Increase speed to medium-high, add cream of tartar and salt, and beat just until soft peaks from when beaters are lifted.  Add sugar, about 2 tablespoons at a time, and beat just until stiff peaks form.  With a whisk or a rubber spatula, fold in ¾ cup of the toasted coconut.

6. Spoon meringue into parchment circle on baking sheet, scooping sides upward to form a raised edge, (or spoon into 8 individual-serving cups).  Bake for 1-hour, or until the meringue is dry to the touch.  Turn off oven and leave meringue in oven for 2 hours.  Peel off paper.

7. Just before serving, use an electric mixer on high speed to beat cream in a large bowl until stiff peaks form.  Beat in passion fruit curd just until combined well.  Spoon filling into meringue shell, and sprinkle remaining coconut on top.  Serve immediately.

SERVES 8

• 3 extra-large eggs, room temperature
• ¾ cup sugar, divided
• 2 tablespoons butter, softened
• ¼ cup all-purpose flour
• 1 teaspoon grated lemon zest
• ¼ cup fresh lemon juice
• 1 teaspoon minced fresh rosemary
• 3 large egg yolks
• 1 ½ cups milk
• 2 tablespoons sifted powdered sugar

DIRECTIONS:

1. Preheat oven to 350°F.  Coat 6 6-ounce custard cups with cooking spray.

2. Separate eggs.  Beat egg whites at medium-high speed in the bowl of a mixer until foamy.  Gradually add ¼ cup of the sugar, 1 tablespoon at a time, beating until stiff peaks form.  Set aside.

3. In another bowl, beat remaining ½ cup sugar and butter at medium speed until well-blended, about 5 minutes.  Add flour, lemon zest, juice, rosemary, and a pinch of salt.  Beat well.  Add egg yolks and milk, and beat well.  Gently stir one-fourth of egg white mixture.  Spoon into custard cups.

4. Place cups in a baking pan and add 1 inch of hot water to pan.  Bake custards until set and lightly golden, about 45 minutes.  Remove cups from pan.  Chill.  Sprinkle with powdered sugar.

SERVES 6

INGREDIENTS:

Pecan Praline Topping:

• 1/3 cup all purpose flour
• 1/3 cup packed light brown sugar
• 3 tablespoons cold, unsalted butter, cut into small pieces
• 1 cup pecans, coarsely chopped

Batter:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon coarse salt
• 1 can (16 ounces) solid-pack pumpkin
• ¾ cup packed light brown sugar
• 5 tablespoons unsalted butter, melted
• 2 large eggs

DIRECTIONS:

1. Pecan Praline Topping: Pulse the flour and brown sugar in a food processor until blended. With motor running, gradually add butter, pulsing after each addition, until the mixture is crumbly. Transfer to a small bowl. Add the pecans and blend with fingertips or fork. Set aside.

2. Heat oven to 400°F. Lightly oil or butter 12 large muffin cups.

3. Batter: In a large bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, and salt; stir to blend. Set aside.

4. Pulse the pumpkin, brown sugar, melted butter, and eggs in a food processor until wel blended. Pour over the flour mixture in the bowl. Gently fold with a rubber spatula until blended. Do not beat or over mix.

5. Divide the batter evenly among the prepared muffin cups. Dividing evenly, press 1 rounded tablespoon of the Pecan Praline Topping onto the tops of each of the muffins. Bake 20 minutes or until the muffins are golden and pulling away from the sides of the pan. Cool on wire rack before serving.

MAKES 12

INGREDIENTS:

Caramel Syrup:

• 1 cup granulated sugar
• ¼ cup cold water
• 1 thin strip (about ½-inch wide) orange zest, cut into very thin slivers

Custard:

• 4 large eggs
• 2 large egg whites
• 1 can (16 ounces) solid pack pumpkin
• ¾ cup granulated sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• 2 cups whole milk

DIRECTIONS:

1. Carmel Syrup: Combine the sugar and cold water in a medium-sized heavy skillet. Heat over medium without stirring, sliding the skillet back and forth to help distribute the sugar, and heat evenly until it boils and begins to dissolve, about 10 minutes. Boil the syrup, without stirring, until it turns a dark golden brown. Immediately pour into a 4-cup deep 9-inch pie plate or other deep round baking dish. Sprinkle the orange slivers on top of the caramel. Set aside.

2. Heat oven to 325°F. Bring a kettle of water to a boil for a water bath and set aside.

3. Whisk the eggs and whites in a large bowl until well blended. Add the pumpkin, sugar, cinnamon, and vanilla and stir with the whisk until thoroughly blended. Gradually whisk in the milk until combined.

4. Set the caramel-lined pie plate or baking dish in a large roasting pan. Pour the custard carefully into the prepared baking dish. Transfer to the center rack in the preheated oven. Add enough hot water to the roasting pan to come halfway up the sides of the pie plate or baking dish.

5. Bake 55 minutes or until the custard is set. Remove the roasting pan from the oven and let the flan cool in the hot water bath for 1 hour. Lift from the water bath to a folded kitchen towel to dry the bottom. Refrigerate the custard at least 4 hours, or overnight, before serving.

6. To serve, run a sharp knife around the edges of the dish. Invert a large, round, deep serving dish over the flan and invert the flan onto the serving dish. Most of the caramel will have melted to form a syrup that will drip over the edges of the flan to make a sweet sauce.

SERVES 8