Cook the Books

Olive oil or butter

Heat the chicken broth and butter in a saucepan and bring to a simmer. Slowly add the polenta, stirring constantly. Cook on low heat for 15 minutes, continuing to stir constantly until the polenta has thickened. Add small amounts of cream and cheese, alternating until you have the flavor you want. Season with salt and pepper. The polenta should be very thick. Lay the polenta out on a greased cookie sheet and refrigerate overnight. Cut into 1” x 1” squares and sear in a hot saute pan with a bit of olive oil or butter until just golden brown on both sides. Reserve unless you are serving right away.

Scallops:

40 small sea scallops

Salt and pepper to taste

Olive oil

1 tbsp. butter

Season the scallops with salt and pepper. Heat olive oil and butter over medium-high heat in a large saute pan and cook scallops for about three minutes until done.

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.