December is always a wild ride for anyone who loves food and wine and wants to share it with others. Just this week, I’ve done 4 events, all fun and all attended by wonderful and inspiring folks. I’ve promised to post my recipes – so here they are. I hope you all enjoy them as much as I enjoy sharing them!

Cornbread *Tartines with Honey Hummus One Recipe *Thyme Cornbread, cut with cookie cutters into desired shapes One Recipe *Honey Hummus 1/4 LB Pancetta, Cooked and Finely Chopped On top of each cornbread shape, place a dollop of honey hummus and garnish with chopped pancetta. (*Tartine is a French open-faced sandwich) *Thyme Cornbread ½ Cup All Purpose Flour ¼ Cup Whole Wheat Flour 3/4 Cup Yellow Cornmeal 1 Tsp each Sea Salt and Black Pepper 1 1/2 TB Sugar 1 TB Baking Powder 1 TB Chopped Fresh Thyme 8 Oz Low Fat Buttermilk 1 Large Egg 2 Egg Whites 3 TB Extra Virgin Olive Oil Step One Preheat the oven to 425F. Step Two In a bowl, whisk the flours, cornmeal, salt, pepper, sugar and baking powder together. Add the thyme, salt and pepper Step Three In a second bowl; beat together the buttermilk, the eggs, whites and oil. Mix into the dry ingredients. Step Four Pour the batter into a non-stick sprayed and parchment lined half sheet pan.. Leave to cool on a rack, before removing the bread. *Honey Hummus 2 Cans (15 1/2 oz.) Garbanzo Beans, drained and rinsed 1/3 Cup Honey 1/4 Cup Lemon Juice 1 Tsp Ground Cumin 1 Tsp Grated Garlic 1/2 Tsp Sea Salt Sprinkle of Cayenne Pepper 3 TB Chopped Fresh Parsley

Combine all ingredients except parsley in a food processor or blender. Process until smooth. Remove mixture to a serving bowl. Jalapeno Mint Shrimp with Asian Inspired Remoulade ¼ Cup Vegetable Oil 3 TB Lemon Juice 1 Cup Chopped Yellow Onion 6 Cloves Garlic Chopped 1 ½ “ Fresh Ginger, Peeled and Coarsely Chopped 1 Jalapeño, Ribs and Seeds Discarded 1 Tsp Kosher Salt ½ Tsp Freshly Ground Black Pepper 2 LB Large Shrimp, Peeled and Deveined Rice Crackers Asian Inspired Remoulade* Chiffonade Mint Step One In a food processor place the oil through the black pepper and puree. Place the shrimp in a zippy bag, add the marinade and marinate in the frig for an hour (up to 3 hours.) Step Two Remove from the marinade and cook on a hot grill, grill pan or under the broiler. Step Three Top each rice cracker with a dollop of Asian Inspired Remoulade*, a shrimp and garnish with mint. Asian Inspired Remoulade* 2 TB Tamari 1 TB Mirin 1 TB Honey ½ Tsp Grated Fresh Ginger ¼ Tsp Ground Ginger ¼ Tsp Red Pepper Flakes ¼ Tsp Black Pepper ½ Cup Reduced Fat Olive Oil Mayo 1 Tsp Toasted Sesame Oil Whisk all the ingredients together in a bowl until well combined. Cardamom Spice Cookies 2 Cups Dark Brown Sugar 4 TB Unsalted Butter 2 TB Canola Oil 1 Large Egg 2 Egg Whites 2 Tsp Brandy or Cognac 2 Cups All Purpose Flour 1 ½ Cups Whole Wheat Flour ½ Tsp Baking Soda ½ Tsp Ground Cardomom ½ Tsp Ginger ½ Tsp Cinnamon ½ Tsp Freshly and Finely Ground Black Pepper ½ Cup Finely Chopped Toasted Walnuts (optional) Frosting ½ Cup Coconut Milk 3 – 4 Cups Powdered Sugar Cinnamon Step One Preheat the oven to 375F. Cream the sugar, butter and oil together. Mix in the egg, whites and brandy. Step Two In another bowl, whisk the dry ingredients together. Add the nuts. Fold into the wet ingredients. Shape into 1” balls and place on parchment paper lined baking sheets. Bake for 8 – 10 minutes or until lightly browned. Step Three Whisk the frosting ingredients together. Place a dollop on each cookie, and sprinkle with cinnamon. Asian Chicken Salad ***From the ingredient list for this recipe – you’ll see I have lots of fun spices, herbs and fruits that I bought at the Buford Highway Farmers Market. But if you don’t live close to an international market, don’t let it keep you from making this recipe – just use one of the suggested alternatives. 2 Chicken Breasts, Roasted with Salt and Pepper and Mace*, then chopped ½ Cup Minced Scallions ½ Cup Minced Asian Pear, Apple Pear or Granny Smith Apple 1 Red Pepper, Minced ½ Cup Currants (or chopped raisins) ½ Cup Toasted Sliced Almonds Dressing ½ Cup Light Olive Oil Mayo ¼ Cup Major Grey’s Chutney ½ Tsp Mace 1 TB Grated Buddha’s Hand, or Meyer Lemon or combination of Orange and Lemon Zest Sea Salt and Black Pepper to Taste Mix together the salad ingredients in a large bowl. In a separate bowl whisk the dressing ingredients together. Add the dressing to the salad and stir gently. Taste to season with salt and pepper. *Mace is the outer covering of the nutmeg. You should be able to find mace at the grocery store in the spice section. If you can’t find it – use nutmeg. Lemon Goat Cheese Gingersnaps 1 Meyer Lemon, or ½ Lemon and ¼ Orange, Unpeeled ¼ Cup Lemon Curd (Dickinson’s is a widely distributed brand) 1 (10 Oz) Log Goat Cheese, softened 1 Box or Tin of Very Thin Gingersnaps, (I like the ones from Cost Plus World Market) Pomegranate Seeds (Arils) Step One With a mandolin or a very sharp knife, slice the Meyer Lemon or ½ Lemon and ¼ Orange as thinly as possible. Mix the goat cheese and the lemon curd together in a bowl. Place the mixture in a gallon-sized plastic bag and cut off the end to make a piping bag. Step Two On top of each gingersnap, squeeze about a tsp of lemon goat cheese topping. Place a few tiny shreds of the citrus and a sprinkle of pomegranate seeds. (If desired – you can place another gingersnap on top to create a sandwich cookie!)

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