*** Makes 1 10": round cake ***
Cake Ingredients:1 cup sugar3 large eggs, separated2 tablespoons unsalted butter, softened1 cup yogurt1 cup fine semolina1 cup all purpose flour2 teaspoons baking powder1/3 cup brandy1 cup coarsely chopped unblanched almondsgrated zest of one lemon
Syrup Ingredients:1 1/2 cups sugar1 1/4 cups water3-4 tablespoons brandywhole zest from half a lemon, removed in strips with a vegetable peeler
Directions:1.Preheat the oven to 400.2.Grease a 10": round cake pan.3.Set aside 2 tablespoons of sugar.
Ingredients:6-8 large scallops, dry and connective tissue removed1 tomato, cut into 6 scallop sized pieces1 tablespoon fresh herbs 1/8 teaspoon saltpinch white pepperpinch curry powder1 cup chardonnay (use decent wine)1 teaspoon lemon juice1 tablespoons heavy cream1 tablespoon seasoned panko bread crumbs (recipe follows)
Directions:Arrange scallops and tomatoes in a greased casserole dish or boat.
Ingredients:4 eggs1 1/2 cups oil2 cups all purpose flour2 cups granulated sugar2 teaspoons baking soda2 teaspoons baking powder2 teaspoons cinnamon1/4 teaspoon salt3 cups carrots, grated1 1/2 cups pecans or walnuts, coarsely chopped
Directions:1.In a small bowl, beat together the eggs and oil.2.In a large mixing bowl, combine flour, sugar, baking soda, baking powder, cinnamon and salt.3.Add egg mixture to dry ingredients and mix well.4.Stir in grated carrots and pecans or walnuts.
*** Makes 4 servings ***
Ingredients:8 diver scallops (U-10 really big ones, u-10 means there are fewer than 10 scallops per pound)8 tablespoons butternut squash vinaigrette (recipe follows)small amount of greens or watercress for garnish4 teaspoons wasabi tobiko (seasoned flying fish roe, available in the fish/sushi section at the grocery store)
Directions:1.Heat grill or iron skillet to very hot.2.Spray scallops with an oil based nonstick cooking spray.3.Season scallops with salt and pepper.4.Grill (or sear if using skillet) scallops for about 2 minutes on each side.5.Arrange scallops on four plates, garnish with greens, vinaigrette, and tobiko.
Ingredients:5 cups Maine wild blueberries, fresh or frozen1 cups sugar teaspoon cinnamonjuice and rind of one lemon2 envelopes unflavored gelatin1 1/3 pints medium cream, whipped
Directions:1.Grate the lemon rind.2.Combine blueberries, lemon juice, lemon rind, sugar, cinnamon, and gelatin in a saucepan.