For the topping: 2 tablespoons chilled butter or margarine 1/2 cup (packed) light brown sugar 1/2 cup chopped pecans 1/2 cup Rice Krispies.
ROAST LAMB WITH BASIL-ANCHOVY SAUCE Time: 1 hour 45 minutes 1 boned, rolled and tied leg of lamb (with a thin layer of fat), 3 1/2 to 4 pounds Sea salt and ground black pepper 1 1/2 cups packed basil leaves 1/4 cup packed mint leaves 1/4 cup packed flat-leaf parsley leaves 2 anchovy fillets (preferably packed in salt, and rinsed) 2 teaspoons drained capers 1 cup extra virgin olive oil. 1.
For the cake: 1/2 cup unsalted butter, softened 1 cup packed dark brown sugar 1/2 cup granulated sugar 3 large eggs 1/3 cup sour cream 1 teaspoon vanilla 1 cup plus 1 tablespoon flour 1/4 cup cornmeal 1 1/2 teaspoons cinnamon 1 teaspoon ground ginger 1 teaspoon baking powder 1/2 teaspoon salt 1/4 cup finely chopped mango 1/4 cup finely chopped pineapple.
6. IRISH COFFEE TART #1 cup all-purpose flour 1/2 teaspoon salt #5 tablespoons cold unsalted butter Y cup ice water (approximately) Y cup Irish whisky #2 teaspoons instant coffee #1 cup raisins #4 tablespoons unsalted butter, melted #1 cup (packed) dark brown sugar #3 eggs, beaten 1/2 cup heavy cream, whipped.
Strawberry Oatmeal Muffins Total time: 30 to 35 minutes 1 cup regular or instant plain oatmeal 1 cup cake flour 1 tablespoon baking powder 1 teaspoon cinnamon 1/3 cup packed dark brown sugar 2 tablespoons finely diced crystallized ginger 1/4 cup raisins 1 1/2 egg whites 1 cup nonfat milk 1/2 cup diced strawberries.
Yellow Potato And Parsley Salad T otal time: 20 minutes 1/4 cup raspberry vinegar 1/4 cup Dijon mustard 3/4 cup extra-virgin olive oil Coarse salt and freshly ground pepper to taste 1 cup packed Italian parsley leaves 2 pounds yellow potatoes.
SPICED PUMPKIN OATMEAL Adapted from Olives NY Time: 50 minutes 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1/8 teaspoon ground ginger 1/4 cup packed brown sugar 1 cup canned pumpkin puree 4 1/2 cups low-fat milk or water 1 1/2 cups steel-cut oats 3/4 teaspoon salt Warm applesauce, optional Chopped fresh apple, optional Apple cider syrup, optional.
GREEN RICE WITH IDIAZABAL CHEESE Time: 45 minutes 4 cloves garlic 1/2 cup packed flat-leaf parsley leaves 2 tablespoons cilantro leaves 1 tablespoon mint leaves 3 tablespoons extra virgin olive oil, preferably Spanish 1 cup finely chopped Spanish onion 2 cups rice, preferably short grain Spanish 3 1/2 cups chicken stock Salt and freshly ground black pepper 1/2 pound Idiazabal cheese, cubed.
PEPPERMINT ICE CREAM Adapted from "Herbier Gourmand" by Marc Veyrat and François Couplan (Hachette, 1997) Time: 40 minutes plus 3 hours' refrigeration, freezing time in an ice cream maker and 2 hours in freezer 3 cups milk 3/4 cup plus 2 tablespoons crème fraîche 10 large egg yolks 3/4 cup sugar 1/4 cup packed fresh chopped peppermint leaves, more as needed Fresh mint sprigs, for garnish.
Potato Salad With Pine Nuts and Pesto Total time: 20 minutes 1 cup packed basil leaves 1/4 cup toasted pine nuts 4 tablespoons extra-virgin olive oil 1/4 cup freshly grated Parmesan cheese 1 garlic clove, peeled and crushed 2 pounds boiling potatoes Coarse salt and freshly ground pepper to taste. 1. Make the pesto sauce.
