Desserts
Fall Recipes
Pear Gingerbread Upside–Down Cake from Cookbook Author Jennie Schacht
Apple Quince Cherry Strudel from Amy Pearce, Millennium
Apples Sautéed in Rosemary Caramel with Apple Cider Reduction from Shuna Lydon, formerly of Aziza
Carmelized Apple Omelet from Gayle Pirie & John Clark, Foreign Cinema
Sweet Couscous with Fresh Pomegranates from Cookbook Author Paula Wolfert
Shortcake Biscuits from Kathleen Stewart, Downtown Bakery & Creamery
Apples Five Ways from Rozanne Gold, Kids Cook 1-2-3
My Mother's Pumpkin Chocolate-Chip Cookies adapted from Recipes from Bon Appetit-Too Busy to Cook, Volume Two
Winter Recipes
Candied Orange Peel from Faz Poursohi, Tonno Rosso
Tipsy Chocolate Date Nut Gems from Carole Walter’s Great Cookie: Secrets to Sensational Sweets
Champagne Citrus Compote from Becky Courchesne, Frog Hollow Bakery
French Toast with Lemon-Ricotta Filling and Fresh Citrus Compote from Thy Tran
Flourless Orange Almond Cake with Citrus Compote from Stephanie Rosenbaum, author, Williams-Sonoma Kids in the Kitchen: Fun Food (Free Press, October 2006) (February 2, 2008)
Honey Yogurt Parfait from Helene Marshall of Marshall’s Farm Natural Honey (February 23, 2008)
Spring Recipes
Lavender Shortcake Biscuits from Christine Law, Postrio
Chilled Peach and Prosecco Soup from Christine Law, Postrio
Strawberry Tart with Mint & Frisée Salad from Louis Maldonado, Cortez
Strawberry Granita with Yogurt and Balsamic Vinegar, Cornmeal Rosemary Wafer from Elise Fineberg, Taste Catering
Strawberry Shortcakes with Whipped Cream from Kathleen Stewart, Downtown Bakery
Marshall Farms Honey Bread from Clint Cook, Gourmet Temptations
Honey Yogurt Parfait from Helene Marshall, Marshall Farms Natural Honey
Truffled Almond Butter & Strawberry Jam Sandwich from Jamaal Teherzadeh of Impala Restaurant
Rhubarb-Almond Bars from Aïda Mollenkamp Food Editor, CHOW (May 3, 2008)
Cherries in Light Honey Water from Todd Champagne of Happy Girl Kitchen Company (May 31, 2008)
Summer Recipes
Roasted Stone Fruits with Shortcake from Samantha Smith, Pauldings & Company
Black Mission Figs Poached in Red Wine, Orange and Vanilla with Mascarpone and Orange Granite from Daniel Patterson, formerly of Elizabeth Daniel's
Figs in Port Syrup from Chef Mani Niall
Stone Fruit Bruschetta with Crème Fraîche Ice Cream from Elise Fineberg, Taste Catering
Peach Melba from Cookbook Author Jeff Cox
Red Wine Poached Peaches from Robert Cubberly, Le Petite Robert
Cacao-Café No Lait Pudding from Bryant Terry, Co-Author, Grub: Ideas for an Urban Organic Kitchen
Roasted Stuffed Apricots from Rebecca Courchesne, Frog Hollow Farm (June 14, 2008)
Carlon Family Blueberry Pie from John Carlon, Sierra Cascade Blueberry Farm (June 14, 2008)
Glazed Blueberry Tart with Vanilla Bean-Ginger Pastry Cream, from Yigit Pura, Taste Catering Executive Pastry Chef (June 21, 2008).