APRICOT FRANGIPANE TART
BABY ARTICHOKE SALAD
BARBEQUED PORK       by: Chef Norm
BLUEBERRY CRUMB CAKE SQUARES
CHAMPAGNE PUNCH
CHEESE SCONES FILLED WITH CORONATION CHICKEN SALAD
ENGLISH TRIFLE     by: Chef Norm
FALLEN CHOCOLATE PECAN CAKE
GOOEY BLONDIES
GREEK STYLE WRAP WITH TZAZIKI SAUCE
ICED LEMON GINGER "TEA"
LEMON BARS
LEMON-MARINATED FENNEL WITH FETA
MIMOSAS
MINTED LEMONADE
PEACH ICED TEA
RIBBON VEGETABLE SALAD
RUM-LIME PUNCH
SANGRIA
SMOKED MOZZARELLA AND SUN-DRIED TOMATO SALAD
SOUTHERN PECAN PIE WITH SPICE CRUST
SPANISH STYLE CHICKEN SALAD
VEGETABLE EMPANADAS IN CURRY DOUGH
WHO LOVES YA BABY-BACK?
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GREEK STYLE WRAP WITH TZAZIKI SAUCE

Recipe Courtesy of Curtis Aikens

Lavash (a damp middle eastern style bread)
Red pepper, julienned
Cucumber, julienned
Medium size eggplant sliced into 1-inch wide slices,
roasted until lightly browned

Layer red pepper, cucumber and eggplant in lavash. Top with tzatziki sauce

TZAZIKI SAUCE:
1 1/2 cups yogurt cheese, with liquid reserved
1 tablespoon minced garlic
2 tablespoons lemon juice
3 tablespoons chopped dill
Salt and pepper to taste

In a bowl combine yogurt cheese, garlic, lemon juice and dill. Add salt and pepper to taste. Depending on
desired consistency, add reserved yogurt liquid. Yield:1 1/2 to 2 cups sauce
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CHEESE SCONES FILLED WITH CORONATION CHICKEN SALAD

Recipes courtesy Frances Bissell

1 3/4 cups self-raising flour
1 stick butter, chilled and diced
1/4 cup hard cheese, grated
About 1/3 cup buttermilk or fresh milk soured with
lemon juice

Rub the flour and butter together in a bowl until it resembles coarse bread crumbs. Stir in the cheese and add enough liquid to make a soft, pliable dough. Transfer to a floured board, and knead it lightly. Roll and cut out scones. I like to use a fairly large octagonal cutter. Bake at 400 degrees in a preheated oven for about 18 minutes. Cool on a wire rack. Cut a thin slice from the top of each scone, and then hollow out the center, leaving a case for you to fill with Coronation Chicken.

Coronation Chicken Salad:
2 skinless, boneless chicken breasts
1/2 ripe honeydew or other sweet melon, diced small

1 celery stalk, trimmed and diced
4 tablespoons home-made mayonnaise
1 tablespoon mild Indian curry paste
Fresh basil or mint

Poach, grill or steam the chicken for 8 minutes. When cool enough to handle, dice and mix with the melon and celery, then fold in the mayonnaise and curry paste. Spoon into the scones, decorate with basil or mint, and serve.
Yield: 12 scones
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SPANISH STYLE CHICKEN SALAD

(Recipe adapted from Gourmet Magazine)

For dressing:
2 teaspoons Dijon mustard
1/4 cup sherry vinegar
1/4 cup olive oil
1/4 cup vegetable oil
3 pounds chicken breasts poached, cubed
1 cup crumbled good quality blue cheese, like
Cabrales, Stilton, or Roquefort
6 slices cooked crumbled bacon
Spicy walnut praline (recipe follows)
Romaine lettuce for lining plate
In a small bowl whisk together dressing ingredients.
Set aside

In large bowl combine chicken, cheese, bacon and walnut praline. Mix to combine. Add dressing and mix to coat. Serve on a bed of romaine lettuce.

SPICY WALNUT PRALINE

2/3 cup walnuts, chopped fine
1 teaspoon salt
1/2 teaspoon cayenne, or to taste
6 tablespoons sugar

In a bowl stir together walnuts, salt and cayenne. In a dry small heavy skillet or saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling skillet or pan, until
golden caramel. Add walnut mixture and stir to coat nuts with caramel. Spoon praline onto a sheet of foil and cool. Transfer praline to a cutting board and chop fine. Praline can be made 3 days ahead and kept in an airtight container.
Yield: 4-6 servings
Cooking Time: 15 minutes
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BARBEQUED PORK       by: Chef Norm

3 pounds boneless pork butt

Marinade:
1/4 cup light soy sauce
2 tablespoons dry sherry
1 tablespoon honey
1 tablespoon brown sugar
2 tablespoon minced garlic
1 tablespoon bean sauce
2 tablespoons hoisin sauce
1 teaspoon fivespice powder

Basting Glaze:
1/4 cup honey
1/4 cup boiling water

Cut the pork butt in half, then slice each half into 3/4-inch thick strips. (You should have about 12 strips). Place the pork in a nonreactive bowl. Combine the marinade ingredients in a small bowl and pour over the pork strips. Turn the meat to evenly coat, then cover, refrigerate, and marinate at least 3 hours or up to overnight, turning
the meat occasionally.

Preheat oven to 350 degrees F. Arrange a rack in a large roasting pan, and fill the pan with 1/4 inch of water. Remove the pork from the marinade and arrange on the rack. Roast for 45 minutes. Meanwhile, combine the honey and boiling water in a small bowl. After 45 minutes, brush the pork strips with the glaze, increase the oven to 425 degrees F, and roast for another 15 to 20 minutes, brushing with the glaze every 5 minutes. When pork is cool enough to handle, slice across the grain into 1/2-inch slices and arrange on a platter to serve.
Yield: 4 to 6 servings
Cooking Time: 1 hours 10 minutes
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WHO LOVES YA BABY-BACK?

Recipe courtesy Alton Brown

2 whole slabs pork baby back ribs

Dry Rub:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder

Braising Liquid:
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped

Preheat oven to 250 degrees.

In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the
meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Cook for 1 minute.

Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.

Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

*This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.
Yield: 2 slabs ribs
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VEGETABLE EMPANADAS IN CURRY DOUGH

3 cups all purpose flour
1 tablespoon salt
1 tablespoon curry powder
5 tablespoons solid vegetable shortening
5 tablespoons chilled butter
1 egg
1/4 cup water
2 tablespoons vegetable oil
1 onion, chopped
1 jalapeno or Serrano chili, seeded, chopped
1 large garlic clove, chopped
1 teaspoon ground cumin seeds
Pinch of ground nutmeg
1 large tomato, peeled, seeded, chopped
1 cup fresh or frozen corn kernels
1 pound chopped fresh Swiss chard
1 cup diced red bell pepper

Sift flour, salt and curry powder into medium bowl. Add shortening and butter and cut in using fingertips until mixture resembles coarse meal. Whisk egg and water in small bowl to blend. Add mixture to dough by
tablespoonfuls until dough is firm. Turn dough out onto lightly floured surface. Knead gently and briefly. Wrap dough in plastic and refrigerate 1 hour to rest.

Heat oil in heavy large skillet over medium high heat. Add onion and saute' until translucent, about 5 minutes. Add jalapeno, garlic, cumin and nutmeg and stir 1 minute. Add tomato, corn, chard and red bell pepper. Cook until vegetables are tender and almost all liquid evaporates, about 5 minutes. Season to taste with salt and freshly
ground black pepper. Cool completely.

Preheat oven to 375 degrees F. Roll out dough on lightly floured surface to 1/8 inch thickness. Cut dough into 6 inch diameter circles. Gather scraps into ball. Reroll scraps and cut out more circles.

Place 3 tablespoons filling in center of each circle, leaving 1/2 inch border on all sides. Brush border with water. Fold circle over filling, creating half-moon shape. Press edges with tines of fork to seal. Make a small slit in top of each empanada to allow steam to escape.

Place empanadas on parchment lined baking sheet. Bake until pastry is golden brown, about 30 minutes. Serve warm.
Yield: About 6 servings
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BABY ARTICHOKE SALAD

Recipe courtesy Bobby Flay

1 pound baby artichokes, cleaned, trimmed and
quartered
1 head endive, julienned
1 head radicchio, shredded thinly
1/2 cup fresh lemon juice
1/2 cup olive oil
Salt and freshly ground pepper

Toss all ingredients together in a large bowl and season with salt and pepper to taste.
Yield: 4 servings
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RIBBON VEGETABLE SALAD

Recipe adapted from Gourmet Magazine

1 large English cucumber
4 large carrots
4 large celery ribs
4 scallions
1 tablespoon seasoned rice vinegar, or to taste
1/4 teaspoon Asian sesame oil

Halve cucumber lengthwise and seed. Peel and trim carrots. With a vegetable peeler cut cucumber and
carrots lengthwise into thin ribbons, transferring to a bowl. Cut celery and scallions crosswise into
3-inch-long pieces. Cut pieces lengthwise into julienne strips, transferring to bowl. Add vinegar and
oil and toss to combine well
Yield: 4 servings
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LEMON-MARINATED FENNEL WITH FETA

Recipe courtesy of Gourmet Magazine

3/4 - 1 pound fennel bulb
1/4 cup fresh lemon juice, or to taste
1 1/2 tablespoons extra-virgin olive oil
Freshly ground black pepper
6 - 8 ounces mild feta, drained if necessary, at cool
room temperature

Trim away outer layer of fennel, reserving tender stalks and any feathery tops. Quarter bulb lengthwise and cut each quarter lengthwise into very thin slices. Cut reserved stalks crosswise into very thin slices. To make fennel very crisp and slightly curled, soak in ice and cold water to cover water 1 hour, chilled

Chop reserved fennel tops. In a bowl toss together fennel slices, fennel tops, lemon juice, oil, and freshly ground black pepper to taste. Arrange salad on a platter and chill, covered up to 3 hours.

If feta is very salty, rinse under cold water and pat dry. Cut feta into 1- x 1/4-inch slices and arrange on top of salad.
Yield: 4-6 servings
Cooking Time: 1 hours 0 minutes
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SMOKED MOZZARELLA AND SUN-DRIED TOMATO SALAD

Recipe courtesy of Gourmet Magazine

2/3 cup olive oil
1/4 cup dry white wine
Tie together in a cheesecloth bag:
12 peppercorns
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 bay leaf
1/2 teaspoon salt
1/4 pound sun-dried tomatoes
1/2 pound smoked mozzarella, cut into cubes
6 large romaine leaves
1/2 pound small white radishes, peeled
2 red bell peppers, cut crosswise into 1/4-inch rings
1 cup pitted black olives
1 cup drained bottled pepperoncini (Tuscan peppers)
Parley sprigs for garnish

In a heavy saucepan bring to a boil the olive oil and the wine with the cheesecloth bag and the salt over moderate heat, stir in the tomatoes, and simmer the mixture for 7 minutes, or until the tomatoes are softened. Remove the pan from the heat, let the mixture stand, covered, for 30 minutes, and discard the cheesecloth bag. Drain the mixture, reserving the steeping liquid as a salad dressing, and in a bowl combine the tomatoes with the mozzarella. Arrange the romaine leaves decoratively on a platter, top them with the tomato-mozzarella mixture, and arrange the radishes, red peppers, olives, and pepperoncini decoratively over it. Garnish the platter with the parsley and serve the salad with the dressing.
Cooking Time: 10 minutes
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APRICOT FRANGIPANE TART

Recipe courtesy of Gourmet Magazine

1 recipe pâte sucree rolled 1/8-inch thick, and fitted
into a tart pan with removable bottom
1 stick (1/2 cup) unsalted butter, cut into bits and
softened
1/4 cup sugar plus 2 teaspoons
1 large egg
1 cup blanched almonds, ground
1 teaspoon vanilla
2-pound can apricot halves, drained
1/2 cup apricot glaze

Trim the edge of the dough with the rolling pin. Prick the shell with a fork and chill the shell for 30 minutes.
Preheat the oven to 350 degrees and preheat the baking sheet.

In a bowl with the mixer cream the butter, add 1/4 cup plus 2 teaspoons of the sugar, and beat the mixture until fluffy. Add the egg, beating well, and beat in the almonds and the vanilla. Spread the frangipane mixture in the shell, top it with the apricot halves cut sides up, and bake the tart on the baking sheet in the lower third of the oven for 40
minutes, or until the filling is golden and set.
Preheat the broiler.

Sprinkle the tart with the remaining 2 teaspoons sugar and put it under the broiler about 6 inches from the heat for 2 to 3 minutes, or until the filling is browned. Brush the tart with the apricot glaze, let it cool, and remove the rim of the pan.
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ENGLISH TRIFLE     by: Chef Norm

1 (10 3/4ounce) frozen pound cake
1/3 cup sweet Sherry
1/2 cup strawberry jam
3 cups mixed berries (sliced strawberries,
raspberries, blackberries, blueberries)
2 kiwi fruit, peeled and cut into chunks
2 peaches, peeled, pitted and cut into chunks

Custard:
8 egg yolks
1 1/4 cups sugar
1 teaspoon vanilla extract
2 cups whole milk
1/2 pint whipping cream
2 tablespoons powdered sugar
strawberries, for garnish

Cut pound cake in half lengthwise and trim halves to cover bottom of glass trifle dish, or a 9 inch straightsided glass bowl. Sprinkle cake with Sherry to soak, and spread cake with jam, heating jam if necessary to facilitate spreading. Place berries, kiwi and peaches on top of cake.

Heat the milk in top of double boiler over mediumlow heat until film forms on it. Beat the eggs with the sugar and vanilla in a double boiler until it forms a ribbon. Then slowly pour the hot milk into the eggs, beating all the time. Place the mixture in a heavy saucepan and stir over low heat until the custard coats the back of a spoon, 10 to 15
minutes. Don't let it boil. Strain it through a fine sieve. Cool the custard in a bowl set in ice water, stirring occasionally. Pour cooled custard over the fruit. Refrigerate, covered, at least 4 hours.

Whip cream to soft peaks. Beat in powdered sugar and continue beating until stiff. Spread whipped cream over the trifle and garnish with strawberries.
Yield: 8 to 10 servings
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BLUEBERRY CRUMB CAKE SQUARES

Recipe courtesy of Gourmet Magazine

Cake:
1/2 pound (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
3 eggs plus 3 egg yolks
2 teaspoons vanilla extract
1/4 cup milk or buttermilk
2 1/2 cups bleached all-purpose flour
2 teaspoons baking powder
1 quart blueberries, rinsed, picked over, and dried

Crumb Topping:
2 cups bleached all-purpose flour
1/3 cup granulated sugar
1/3 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
12 tablespoons (1 1/2 sticks) unsalted butter, melted

One 10 x 15-inch jelly-roll pan, buttered

Set a rack at the middle level of the oven and preheat to 350°.

For the cake batter, in a large mixing bowl, beat the butter and sugar until they're soft and light. Add the 3 eggs one at a time, beating well after each addition. Beat in the vanilla. In another bowl, stir the yolks into the milk. Sift together the flour and baking powder and stir into the batter in 3 additions, alternating with the yolks and milk,
beginning and ending with the flour. Spread the batter in the prepared pan.

Scatter the blueberries evenly over the batter, and press them in gently.

To make the crumbs, mix the dry ingredients in a bowl. Stir in the melted butter. Rub the mixture to coarse crumbs by hand. Scatter the crumbs over the berries as evenly as possible.

Bake the cake for 50 to 60 minutes, until the batter is firm and the crumbs are well-colored.

Cool the cake in the pan on a rack. Cut the cooled cake into fifteen 3-inch squares. Remove the squares from the pan to a platter.

Serve the cake squares as a casual dessert--they're great for a picnic.
Store loosely covered at room temperature.
Yield: 15 3-inch squares
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SOUTHERN PECAN PIE WITH SPICE CRUST

Recipe courtesy of Nick Malgieri

Sweet Dough Spice variation, for a 1 crust pie, above

Filling:
1 cup dark corn syrup
3/4 cup sugar
6 tablespoons butter
3 large eggs
Pinch salt
2 tablespoons Bourbon
2 cups pecan halves or pieces, or a combination,
about 8 ounces
One 9 inch Pyrex pie pan

To make the filling, combine corn syrup and sugar in saucepan and stir to mix. Place over low heat and bring to a boil, without stirring. Remove from heat, add butter and allow butter to melt. In a mixing bowl, whisk eggs until liquid and whisk in salt and Bourbon. Whisk in syrup and butter mixture, being careful not to over mix. Allow to cool while rolling and forming the bottom crust.

Set a rack at the lowest level of the oven and preheat to 350°.

Arrange pecans in crust. Skim foam from top of filling (or the top will have an unattractively mottled surface) and pour over pecans. With the back of a fork, press the pecans down into the filling so that they are covered.

Bake the pie for about 45 minutes, until the crust is baked through and the filling is set and well puffed in the center. Cool the pie on a rack and serve warm or at room temperature.

Variations:

CHOCOLATE PECAN PIE:
Use the Cocoa flavored Sweet Dough, above, instead of the Spice Crust. Add 4 ounces coarsely chopped semisweet or bittersweet chocolate to the hot syrup mixture along with the butter. Allow chocolate to melt and whisk filling smooth. Stir the pecans into the filling, rather than pouring it over them.

WALNUT RUM PIE:
Replace Bourbon in filling with dark rum; replace pecans with walnut halves and pieces. Use the plain Sweet Dough, rather than the Spice Crust.

Substitute other nuts, such as hazelnuts or almonds, or a combination of several kinds of nuts.

SWEET DOUGH FOR PIES

One-crust pie, about 10 ounces dough:
1 1/4 cups all-purpose bleached flour
1/4 cup sugar
1/4 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons (1/2 stick) cold unsalted butter
1 large egg

Two-crust pie, about 1 1/4 pounds dough:
2 1/2 cups all-purpose bleached flour
1/2 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter
2 large eggs

To mix the dough by hand, combine flour, sugar, salt and baking powder in a medium mixing bowl and stir well to mix. Cut butter into 1-tablespoon pieces and add to dry ingredients. Toss once or twice to coat pieces of butter. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry
ingredients. Occasionally reach down to the bottom of the bowl and mix all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse-ground cornmeal
and no large pieces of butter remain visible. Beat the egg(s) in a small bowl and pour over the flour and butter mixture. Stir in with a fork until the dough begins to hold together, but still appears somewhat dry. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform.

To mix the dough in the food processor, combine flour, sugar, salt and baking powder in work bowl fitted with metal blade. Pulse 3 times at 1-second intervals to mix. Cut butter into 1 tablespoon pieces and add to work bowl. Process, pulsing repeatedly at 1-second intervals, until the mixture is fine and powdery, resembles a coarse-ground cornmeal and no large pieces of butter remain visible, about 15 pulses in all. Add the egg(s) to the work bowl and pulse ten times or so, until the dough forms a ball. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform. Press the dough into a disk (two equal disks for the larger amount of dough). Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6-inch circle. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour.

Storage: Keep the dough in the refrigerator up to two days, or freeze it double-wrapped in plastic. Because the dough is thin, it will defrost quickly at room temperature when you intend to use it.

Variations:

SPICE CRUST:
Add 1/2 teaspoon ground cinnamon and 1/4 teaspoon each freshly grated nutmeg and ground cloves to the dry ingredients before mixing in the butter. Double the quantities for the 2-crust recipe.
Yield: One 9-inch pie
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FALLEN CHOCOLATE PECAN CAKE

Recipe courtesy of Alice Medrich

1/4 cup pecans (1-ounce)
3 tablespoons all purpose flour
3 ounces bittersweet or semisweet chocolate,
chopped fine
1/2 cup unsweetened Dutch Process cocoa powder
1 cup sugar
1/2 cup boiling water
2 egg yolks
1 tablespoon Bourbon
4 egg whites, at room temperature
Scant 1/4 teaspoon cream of tartar
2 to 3 teaspoons powdered sugar

8-inch round spring form pan, 2 1/2 inches deep

Position oven rack in the bottom third of the oven and preheat to 375. Spray the bottom and sides of the pan very lightly with vegetable oil spray.
In a clean dry food processor or blender, pulverize pecans and flour until the mixture resembles the texture of fine meal. Set aside.
In a large mixing bowl, combine chopped chocolate, cocoa, and 3/4 cup sugar. Add boiling water and whisk until chocolate is completely melted. Whisk in egg yolks and Bourbon. Set aside.

Combine egg whites with cream of tartar in a medium mixing bowl. Beat on medium speed until soft peaks form. Gradually sprinkle in remaining sugar and beat on high speed until stiff but not dry. Whisk the flour and almonds into the chocolate mixture. Fold about one quarter of the egg whites into the chocolate mixture to lighten it. Fold in the remaining egg whites. Scrape batter into prepared pan; level the top if necessary.

Bake 30 to 35 minutes or until toothpick or wooden skewer plunged into the center comes out with a few moist crumbs clinging to it. Cool in the pan, on a wire rack. Cake will sink like a souffle and the top crust may
be broken and uneven. Cooled cake may be covered and stored at room temperature or in the refrigerator one day ahead or frozen up to two months.

To unmold and serve: Detach the cake from the pan by sliding a small knife around the sides of the cake, pressing close to the sides of the pan. Release the spring and remove the pan sidesif the cake edges crack or break, do not eat or discard the pieces! Leave the cake on the bottom of the springform and transfer it to a serving dish. Gently replace any broken crust pieces. Sieve powdered sugar very lightly over the top to highlight the uneven surface and give the cake a rustic and appetizing appeal!
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LEMON BARS

Recipe courtesy of Alice Medrich

3/4 cup sifted all purpose flour (3 ounces)
1/4 cup yellow cornmeal
Pinch of salt
1/8 teaspoon baking soda
2 tablespoons unsalted butter, at room temperature
1 cup sugar, divided
1 egg yolk
1 tablespoon nonfat yogurt
1/4 teaspoon vanilla
2 eggs
1 egg white
1/2 cup strained fresh lemon juice
Grated zest of 1 large lemon
1/4 cup all purpose flour
Powdered sugar from dusting

Position rack in lower third of oven and Preheat oven to 350 degrees. Spray a 13 by 9 inch pan lightly with vegetable oil spray.

Make the crust: Stir the 3/4 cup of flour, the corneal, salt and baking soda together with a whisk to combine. Set aside. In a medium mixing bowl, beat the butter until creamy. Add 1/3 cup of the sugar and beat at high speed for about one minute or until mixture loses its crumbly texture and begins to form a mass. Beat in the egg yolk, yogurt, and vanilla. Add the dry ingredients and beat on low speed just until combined. Scrape the bowl and beater. Knead the mixture briefly with your hands to mix thoroughly.

Press the dough evenly into the pan and prick all over with a skewer or fork. If pan is light weight, place on baking sheet. Bake until brown on top, about 20 to 25 minutes.

Make the topping: Whisk eggs and the egg white with the remaining sugar until combined. Whisk in the lemon juice and zest. Whisk in the 1/4 cup of flour. When crust is brown, turn oven temperature down to 300 degrees. Pour topping over hot crust and bake 15 to 20 minutes, or until topping barely jiggles in the center when you shake the pan gently back and forth. Cool on a rack. Chill before cutting into squares.

Serve cold or at room temperature (I like them cold) dusted with powdered sugar. They last a couple of days but are most delicious on the day they are baked. Do not freeze.
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GOOEY BLONDIES

Recipe Courtesy of  Michelle Urvater

3 cups, plus 3 tablespoons flour, sifted after
measuring
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
8 ounces unsalted butter
2 cups, plus 10 tablespoons, packed, dark brown
sugar
3 eggs, lightly beaten
1 1/2 teaspoons vanilla extract
3 cups peanut butter chips
1 cup toasted pecans

Preheat the oven to 350 degrees. Lightly grease and flour a 9 by 13-inch baking pan and set aside. Sift flour with salt, baking soda, baking powder and set aside.

Melt butter in a large sauce pan over low heat. Add the brown sugar, remove it from the heat and stir until completely blended; let cool to room temperature. Add eggs one at a time stirring well after each addition. Stir in the vanilla.

Transfer the mixture to a large mixing bowl. With a rubber spatula, fold the sifted flour into the batter with a few smooth swift strokes and stir just until batter is blended and smooth. Do not over mix or the blondies will be heavy. Stir in the chips and nuts and pour into a prepared pan. With a spatula, spread the batter to make sure it is even
in thickness. Bake for 35 to 40 minutes until the top springs back when you press it lightly with your fingertips or when a toothpick, when inserted in the center of the dough comes out clean.

Remove the blondies from the oven and let them set until completely cool. Cut into rectangles and wrap individually in plastic or foil to keep them very fresh.
Yield: 20 blondies
Cooking Time: 40 minutes
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CHAMPAGNE PUNCH

Recipe courtesy of Gourmet Magazine

1 cup triple sec
1 cup brandy
1/2 cup Chambord
2 cups unsweetened pineapple juice
1 quart chilled ginger ale
2 chilled 750-ml. bottles dry Champagne

In a bowl combine the triple sec, the brandy, the Chambord, and the pineapple juice and chill the mixture, covered, for at least 4 hours or overnight. In a large punch bowl combine the triple sec mixture, the ginger ale, and the Champagne and add ice cubes.
Yield: 16 cups, about 12 servings
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MIMOSAS

1 bottle Champagne
1 quart orange juice

In champagne glass pour 1/2 glass of champagne. Fill glass with orange juice.
Yield: 12 servings
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MINTED LEMONADE

2 cups sugar
6 cups water
2 cups fresh lemon juice
1/2 cup mint leaves

To make simple syruo: place 2 cups sugar and 2 cups water in a saucepan and bring to a boil. Stir until sugar is dissolved and let cool. Place lemon juice in a large pitcher, add remaining 4 cups water and 1 cup of the simple syrup or more to taste. Stir in mint leaves and refrigerate for 1 hour. Serve over ice.
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PEACH ICED TEA

Recipe Courtesy of Gourmet Magazine

3 orange pekoe tea bags
4 cups cold water
5 (5-ounce) cans peach nectar (about 3 1/3 cups),
chilled
1/4 cup chilled simple syrup or to taste

Simple syrup:
1 1/3 cups sugar
1 1/4 cups water

Peach slices for garnish

Place tea bags in a quart-size glass measure or heatproof bowl.

In a saucepan bring water just to a boil and pour over tea bags. Steep tea 5 minutes and strain through a sieve into a heatproof pitcher. Cool tea and chill, covered, until cold, about 1 hour.
Stir in nectar and syrup. Serve tea over ice in tall glasses and garnish with peach slices and basil sprigs.

To make simple syrup: In a saucepan bring sugar and water to a boil, stirring, and boil until sugar is completely dissolved. Let syrup cool and chill, covered. Syrup may be made 2 weeks ahead and chilled, covered.
Yield: Makes about 2 cups.
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ICED LEMON GINGER "TEA"

Recipe courtesy of Gourmet Magazine

4-inch piece fresh gingerroot
6 cups water
1/2 cup honey
1/2 cup sugar
Zest of 2 lemons, removed with a vegetable peeler
1 cup fresh lemon juice
Garnish: Lemon slices

Peel gingerroot and cut crosswise into thin slices. In a medium saucepan boil water, gingerroot, honey, sugar and zest, stirring until sugar is dissolved. Remove pan from heat and steep "tea", covered, 45 minutes. Uncover tea and cool completely. Remove gingerroot and zest with a slotted spoon and discard. Transfer tea to a pitcher and stir in lemon juice. Chill tea, covered, until cold and up to 2 days.Serve tea over ice in tall glasses and garnish with lemon slices. Yield: Approximately 7 cups
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SANGRIA

Recipe courtesy of Tyler Florence

4 bottles dry red wine
1 cup brandy
1/2 cup sugar
2 oranges, sliced with rind
2 lemons, sliced with rind
2 apples, sliced with skin
1 honeydew melon
2 cinnamon sticks

Mix all ingredients in a gallon pitcher or punch bowl. Let flavors blend for several hours. Serve over plenty of ice.
Yield: 1 gallon
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RUM-LIME PUNCH

1/2 cup simple syrup
1 cup dark rum
3/4 cup fresh Keylime juice
5 tablespoons grenadine
1/4 teaspoon bitters
Pinch of ground nutmeg
Ice cubes
Lime slices

Combine equal amounts of sugar and water, bring to a boil and cook until sugar is dissolved. Mix all punch ingredients together. Serve over ice, garnish with lime slice
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