Cook the Books

To plate:

Heat the polenta squares in the oven if needed, then top each with a scallop and a bit of the red pepper jam.

Pumpkin and Apple Bisgue

Bill Park

Makes roughly 1 gallon of soup

2 tbsp. olive oil

1 large Spanish onion, thinly sliced

8 apples, peeled, cored, and thinly sliced

1 tsp. allspice

1 can pumpkin puree

1 quart chicken broth

1 pint heavy cream

Salt and pepper to taste

? tsp. cinnamon

2 tsp. butter

1 baguette

Olive oil as needed for brushing

In a stockpot, heat oil, onion, half of the apples, and allspice and saute over medium heat until soft. Add the pumpkin puree, chicken broth, and cream and bring to a simmer. Cook for 30 minutes, then season to taste with salt and pepper. In a separate pan, saute the rest of the apples with the cinnamon and butter over medium heat until the apples are soft. (You may add onions, too, if you like.) Slice baguette on the bias, brush with oil, sprinkle with salt and pepper, and bake or grill until crispy.

Ladle soup into bowls, set a good dollop of the apple mixture into the center, and then set a baguette slice on top of the apple mixture.

Pumpkin Cheesecake Tarts

J. B. Stanley, author of the Supper Club series www.jbstanley.com www.cozychicksblog.com

Makes 12 tarts

? cup crushed gingersnaps

2 tbsp. butter, melted

8 oz. cream cheese, softened

1 cup canned pumpkin

? cup sugar

1 tsp. pumpkin pie spice

1 tsp. pure vanilla extract

2 large eggs, beaten

One milk chocolate bar, melted

Preheat oven to 325 degrees.

Line a muffin pan with paper cups (enough for 12 tarts). Combine gingersnap crumbs and butter in a small bowl. Press approximately one tbsp. of the crumb mixture into the bottom of each muffin cup. Use all of the crumb mixture. Bake for five minutes. Beat together cream cheese, pumpkin, sugar, pumpkin pie spice, and vanilla. Add beaten eggs. Pour over baked gingersnap crusts. Bake 25-30 minutes. Drizzle melted milk chocolate over cooled tarts and serve.

Pepper Encrusted Beef Tenderloin with Creamy Horseradish

J. B. Stanley

Serves 4

4 6-oz. beef tenderloin filets

? tsp. salt, divided

1 tbsp. cracked black peppercorns

? cup butter, divided in half

2 tsp. flour

? tsp. ground pepper

? cup whipping cream

1 tsp. Dijon mustard

2 tsp. prepared horseradish

Sprinkle filets evenly with ? tsp. of the salt; press cracked peppercorns on all sides of each filet. Melt ? cup of the butter in a large skillet over medium-high heat. Add beef and cook 3-4 minutes on each side or until beef is at desired level of doneness. Melt remaining ? cup butter in a saucepan over medium heat. Whisk in flour, remaining ? tsp. salt, and ground pepper. Cook for 1 minute. Whisk in whipping cream, mustard, and horseradish. Cook, stirring constantly, until mixture is nice and thick. Dollop over filets or serve on the side in a small bowl.

Aloha Fruit Salad

Mia King, author www.miaking.com

Serves 6

1 orange, peeled and diced

3 ripe mangoes, pits removed, peeled and sliced

3 bananas, sliced

1 Fuji apple, skin on, cored and sliced

1 small pineapple, sliced (or 1 8-oz. can pineapple chunks)

? cup unsweetened coconut, shredded and lightly toasted

? cup macadamia nuts or walnuts, lightly toasted and

coarsely chopped

? cup date pieces

3 tbsp. honey

? cup lemon juice

? cup pineapple juice (reserve from fresh or canned

pineapple) or orange juice

Place the orange, mangoes, bananas, apple, and pineapple in a large bowl. Reserve any pineapple juice; set aside.

Sprinkle the coconut, macadamia nuts, and date pieces on top of the fruit.

In a small bowl, whisk together the honey, lemon juice, and pineapple juice. Drizzle over fruit and serve.

Baked Tomato Nests

Mia King

Serves 4

4 large tomatoes

Salt and pepper to taste

4 large eggs

4 tbsp. double cream or heavy cream

4 tbsp. grated Parmesan

Preheat the oven to 350 degrees.

Slice off the tops of the tomatoes. Using a spoon, carefully scoop out the pulp and seeds without piercing the sides. Turn the tomato shells upside down on a paper towel to drain for fifteen minutes.

Turn tomatoes upright and place in an ovenproof dish just large enough to hold them in a single layer. Season the insides with salt and pepper. Carefully break one egg into each tomato shell, then top with 1 tbsp. cream and 1 tbsp. Parmesan.

Bake for 15-20 minutes, or until the eggs are just set. Serve hot.