Coffee and chocolate star in this creamy, rich Valentine’s Day treat.

Happy Valentine’s Day dear readers! Here’s wishing each of you the sweetest year!

This chocolate cream pie is a wonderful way to indulge your special someone’s sweet tooth; a delicious, creamy chocolate pudding inside a crumbly, chocolate-coffee crust.

Thicken half-and-half with eggs and sugar, then fold in chocolate and butter to create a thick, velvety pie filling. Slightly sweetened whipped cream tops the pie, complimenting the rich chocolate, and the coffee crust adds earthy undertones.

It’s a super sweet way to say Happy Valentine’s Day!

Chocolate Cream Pie recipe
For the cookie pie crumbs:
225g butter, softened
125g light brown sugar
2 eggs, room temperature
50g dark chocolate, melted
500g all purpose flour
1g salt
40g cocoa powder

1. In the bowl of a stand mixer or with a hand-held mixer, paddle the butter and sugar together. Stream in the eggs and mix until completely incorporated, scraping the sides of the bowl down. Stream in the melted chocolate, and mix completely together.

2. Sift the dry ingredients together. Rain into the butter mixture, a small amount at a time, until the dough is just incorporated. Form into a ball, cover loosely in plastic wrap, flatten into a rounded square, and chill for at least 30 minutes.

3. Preheat oven to 300 degrees Fahrenheit. Remove the dough from refrigerator and allow to come to room temperature. Roll out dough between two sheets of parchment paper to 1/4″ thickness. Place back into the refrigerator for ten minutes to chill.

4. Pace the sheet of dough on a parchment paper or silpat lined sheet tray. Bake for 7-10 minutes. Allow to cool completely before removing from trays.

For the Pie Crust:
330g pie crumbs from recipe above
30g espresso powder
120g butter
50g brown sugar

1. Heat the oven to 375 degree Fahrenheit. Grease both the bottom and sides of a glass 9″ pie pan with small amount of extra butter and set aside. Place the pie crumbs and espresso powder into a medium bowl. Warm the 120g butter and brown sugar over medium heat in a small, heavy-duty saucepan until the sugar is completely melted. Pour over the pie crumbs and mix completely. Fill pie pan with crumbs, pressing into the bottom and sides evenly, using a spoon to compress. Chill in the refrigerator for 20 minutes. Bake for 15 minutes, until set. Let cool while you make filling.

For the Pie filling:
850 ml half-and-half
100g brown sugar
30g cornstarch
9 egg yolks
2 1/2 teaspoons vanilla extract
210g semisweet chocolate, finely chopped
100g dark chocolate, finely chopped
240g butter, cut into 1/2-inch cubes and chilled

1. In a medium sized, heavy-duty saucepan, heat the half-and-half over medium-high heat until it is just at a simmer and remove it from the heat. In a large bowl, whisk together the brown sugar and cornstarch and then the add eggs and vanilla, whisking until smooth.

2. Slowly temper, or add a small amount, of the half-and-half into the egg yolk mixture, whisking constantly so as to not cook the egg. Once you have added half the liquid, return all the solution back into the saucepan. Heat over medium flame, allowing to boil,  and cook, whisking constantly for 3-4 minutes until mixture becomes very thick. Remove from heat, and add the butter and chocolate, in small additions, mixing until completely smooth and combined.

3. Pour the filling into a wide bowl and cover with plastic wrap, pressing plastic onto the surface. Chill until set, about 2 hours.

3. Fill the chilled crust with the custard, forming a smooth, rounded dome with a spatula or wide spoon.

To Finish:
2 cups heavy cream
2 tbsp confectioner’s sugar
Dark chocolate or cocoa powder for garnish

1. In a large bowl, whisk the sugar and heavy cream to stiff peaks, and spread on top of the custard, forming a dome. Make a swirled, circular pattern using the back of a spoon.

2. Using a peeler or a sharp knife, shave some dark chocolate curls  for decorative pieces to top the pie, or use a tea strainer to sift cocoa powder on top for a garnish.

In the winter time, one of my favorite breakfast treats is often a bowl of granola, filled with steamed soy milk. I love the way the heartiness of the oats and nuts mixes with the hot, sweet milk; it’s a great way to warm up before starting a chilly day. When I first developed this recipe a few years ago in Los Angeles, I was so happy with it, I ate a bowl almost every morning for breakfast. Now a days, I only make a batch occasionally, usually as a special treat or sometimes as a gift. Still, it  holds a special place as one of my favorite eats.

My preferred recipe includes zesty orange juice, rich Marcona almonds, and tangy dried apricots, but the great thing about homemade granola is you can use whatever you have in your cupboards to throw a batch together. Leftover nuts and dried fruit from cookie and bread recipes can all get tossed into the mix; the secret is the right amount of sugar and slow cooking to ensure big, crunchy crumbles.The possibilities really are endless, so try different variations of nuts, dried fruits, and fruit juices to see what you like best. It makes a wonderful wholesome breakfast with steamed milk, or a great snack for midday.

Granola
1 container rolled oats, 18 oz
1 cup orange juice
1/2 cup white caster sugar
1/2 dark brown sugar
1/4 cup vegetable oil
1/2 cup Marcona almonds
1/2 cup hazelnuts
1/2 cup pumpkin seeds
1/2 cup dried apricots, quartered
1/2 cup dried cherries
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla extract or vanilla paste
1/4 tsp salt

1. Preheat the oven to 300 degrees Fahrenheit.

2. In a small, heavy bottomed sauce pot, bring the orange juice, sugars, and oil to a boil over medium heat.

3. Place the oats and nuts in a large bowl. Line one baking sheet with a silpat, or non-stick baking mat for easy clean-up later on.

4. Pour the liquid onto the oats and mix with wooden spoon until completely coated. Pour mixture onto the baking sheet and spread out evenly. Work quickly before the oats become too sticky.

5. Bake for 30 minutes. Remove from oven and using a spatula, move toss the granola around carefully. Bake for another 20-30 minutes until golden brown.

6. Remove the tray from oven and place dried fruit and spices on warm granola. Toss on sheet tray and allow to cool. Store in zip lock bags.

Skip the traditional apple altogether and let the Japanese version star in your Thanksgiving Day pie.

This time of year it’s no surprise my favorite thing to eat are persimmons. I love crisp, crunchy fuyus and eat them like apples, as soon as I buy them at the farmers market. Some are sweet, some are tangy, and I use them for everything from salads to jam to an addition in my latest stuffing recipe(added to dark rye bread soaked in stout.)

Thankful for the vast assortment of persimmons available at the multitude of California farmers markets, this year the fruit is my special choice for Thanksgiving Day. Sweet and crunchy, the flavor takes the place of apples in a pie, with the addition of musky honey dates. Cooked with moscavado sugar, vanilla and dark rum, this pie is everything I love about persimmons: rich, sweet, and earthy. I just hope everyone is as thankful as I for all my persimmons recipes.

Apple and Persimmon Pie
Pastry Dough
2 1/2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
2 sticks cold unsalted butter, cut into 1/4-inch cubes
1/2 cup ice water

For the Filling
6 medium size fuyu persimmons or 2 Giant fuyu and 3 small fuyu
1/2 cup honey dates
1/4 cup dark rum
1 1/2 cup moscavado sugar
1 stick butter
1/2 cup heavy cream
1 tsp vanilla paste
1 tsp cinnamon
1 tsp clove
1 tsp nutmeg
1/4 cup milk
1/8 cup large crystal brown sugar(for dusting top of pie)

1. Stir together flour, salt and sugar in a mixing bowl. Add the cubed butter, and using a pastry cutter or two forks, cut the butter into the dough, creating small pieces of butter mixed with the dries.

2. When the butter is fairly incorporated, add half of the ice water and mix together. Add more water until the dough just holds together. Form a ball with the dough, wrap in plastic and refrigerate for at least 30 minutes.

3. While the dough is chilling, cut the persimmons into 1/2-inch slices. Pit the dates and cut them into quaters.

4. Put the sugar, butter, cream, and spices into a heavy-bottomed, medium-size pot. Heat over medium heat until the liquid is thick and syrupy, about ten minutes. Add the rum and fruit and stir to combine. Turn off heat and set aside.

4. Pre-heat then oven to 425 F with a sheet tray in the oven. Remove dough from the refrigerator and cut the ball into two pieces, re-wrapping one piece and placing it back into the fridge. Place to dough between two sheets of parchment or wax paper and roll the dough out to 13-inch round. Spray a pie pan with cooking spray and lay the dough into the pan, pressing down into the corners of the pan. Place the lined  pan in the refrigerator and remove the second piece.

5. Place between two sheets of parchment or wax paper, and roll the second piece of dough out to a 13-inch round.  Place back in the refrigerator, removing the pie pan. Remove the top sheet of paper from the pie pan, making sure dough is in all corners of pan. Trim the edges with kitchen scissors, leaving a 1/2-inch overhang. Fill the pie pan with fruit mixture.

6. Take second peice of dough out and remove top sheet of paper. Using any shape cutter, cut out sections of dough, either one in the center, or several around the dough. Carefully remove cut out pieces, and place to the side. Carefully put the dough on top of the pie and remove the top layer of paper. Trim the edges to match the bottom layer, and using a fork, make impressions all along the pie rim.

7. If desired, place the cut out pieces of dough on the top of the pie. Using a pastry brush, cover the whole pie with milk and then sprinkle the large crystal sugar on top.

7. Place the pie on the hot sheet tray and bake for 20 minutes. Reduce oven heat to 350 F and bake for an additional 40-50 minutes, until the crust is golden brown. Cool pie to room temperature. Freeze if making ahead of time, or slice and enjoy after your turkey dinner.

Planning your Thanksgiving menu? This year forgo the staid staples and try something new. A rich mushroom tart and tangy cranberry compote are sure to please; just a few more recipes to add to your turkey day favorites.

Earthy mushrooms, rich Piave cheese and salty Speck give this tart a lot of flavor.

Thanksgiving comes only once a year, giving us a reason to cook lavish meals, splurge on expensive ingredients and eat extravagantly. It presents quite the conundrum, as many a cook(and a chef), make the same dishes every year, cooking the turkey, stuffing and potatoes just the way Mom may have. Others praise the holiday for the culinary epitome that it is, refusing to waste this cooking opportunity on already-been-there recipes? This year change your menu completely or just add a few newbies to the old favorites. Cook the turkey in a way you never have, add a few new side dishes, and ignore the apple for a different flavor pie all together.

In my family, Mom always made Thanksgiving dinner the same. My sister had to have her mashed potatoes and gravy, my dad wanted the deviled eggs, and Mom’s turkey was always a bit on the dry side. After my first year in culinary school(when I thought I had conquered all there was to know in the world of food), I decided it was my turn to make the meal. I roasted my first turkey covered in a butter and herb soaked cheesecloth(a trick I had seen on Martha Stewart, in fact). My sister turned her nose at my rosemary and roasted garlic mashed potatoes, and Mom still made those deviled eggs, but that first year gave me the boost of confidence to keep trying new things when it came to turkey day. Since then I’ve stuffed the turkey with oranges, made polenta stuffing, shredded root vegetables into latkes, and baked pie after pie sans apples or pumpkin, just to name a few.

Of course I know more than a few friends who have the same meal every year. Part tradition, fixing the old staples keeps the guess work out of cooking and generally pleases the masses. However, if you look around your larder this year and realize its time for something new, try to change up your menu. Use beer-soaked rye bread for the stuffing, smoked potatoes instead of mashed and orange meringue pie for dessert.

This rustic tart, with its deep flavors, is the perfect addition to your new Thanksgiving Day menu. Earthy mushrooms, cooked with lots of sage, sweet sautéed onions, and salty Speck(German-style bacon), make for the perfect flavor combination to celebrate Fall with. Bored with canned cranberry jelly? This cranberry compote gets a kick of life with pomegranate seeds and a splash of Bourbon. You can even make it ahead of time, saving you time on the big day and you can jar enough to use into the new year. Easy recipes, these two are just the beginning of your new Thanksgiving Day cuisine. The possibilities are endless, and thankfully, you have every year to try something new.

Orange juice and burboun brighten this cranberry compote

Mushroom and Speck Tart
Savory pastry dough
1 white onion, small diced
2 cloves garlic, thinly sliced
1 bunch sage
2 pints mushrooms, thinly sliced
vegetable oil
1 cup Speck or thick-cut bacon, cut into 1/8 inch cubes
1 cup shredded Piave, or Parmigiana Reggiano
1/2 cup heavy cream
salt
pepper
fluted pie pan with removable bottom

1. Preheat the oven to 325 F. Remove pastry dough from the refrigerator and, on a floured surface, roll the dough out into a 13-inch circle. Carefully lay the dough into the pie pan and press into the corners of the pan and the sides until the pan is covered evenly. Using a a sharp knife, slice the excess dough off the edges. Dock the dough, making small holes with a fork in the bottom. Place a sheet of wax paper inside the pie pan and fill with baking beans or weights. Bake for 25 minutes. Remove and set aside to chill.

2. Heat a heavy-duty medium saute pan over high heat. Add a small amount of oil, just enough to cover the bottom of the pan. Add a portion of the mushrooms. In cooking mushrooms, it is important not to crowd the pan, to use high heat for good, caramelized flavor, and to not season the mushrooms until the end(otherwise the leak out water and will become soggy from steaming). Cook the mushrooms on one side, then shake the pan to cook the other. When both sides have a nice brown color, add salt and cracked black pepper. Remove mushrooms onto a plate and repeat until all mushrooms are cooked. If pan starts to get dirty, add a good amount of oil and let the mushroom speck cook off. Carefully remove oil and wipe the pan clean. Continue cooking mushrooms in the above method.

4. While the mushrooms are cooking, heat a second, medium-sized heavy-duty saute pan over medium-low heat. Add the onions, garlic and sage and cook slowly to release the sugars in the onion. When the onions start to become translucent, add the speck. Cook, stirring occasionally until the onions are translucent. Add the mushrooms and season well with salt and pepper, removing sage. Turn off heat and stir in the heavy cream and half the cheese. Place the tart shell on a half-sheet tray and fill with the filling, topping with the remaining cheese. Bake for 15-20, until the tart shell and melted cheese are golden brown. Remove from oven and let stand 10 minutes. Slice and serve warm.

Cranberry and pomegranate compote(make 4 4-oz jars)
2 pounds fresh cranberries
4-5 pomegranates, seeds removed(you can find them pre-seeded at some grocery stores or if you don’t want the extra work, and the extra crunch in the compote, substitute with 1 cup pomegranate juice)
16oz sugar
2oz sure-jell or pectin
1/3 cup bourbon or whiskey
1 cup orange juice
1 tbsp cinnamon

1. Place the cranberries, pomegranate seeds, and orange juice in a stock pot over medium heat. Add 3/4 of the sugar and stir. Allow to come to a boil and simmer until cranberry skins begin to crack. Whisk together the remaining sugar and pectin and slowly rain into the pot. Allow to come to a boil again, cooking for 5 minutes. Remove from heat and add liquor and cinnamon.

2. Place in jars and process using the boiling-water canning procedure and store in a cool, dark place. Or allow to cool to room temperature and store in the fridge(if you are planning to use it quickly)

Turn October pumpkins into soup for a chilly November day. This simple recipe adds honey and cumin to roasted pumpkin puree for hearty soup. Top with toasted seeds for an added salty bite.

Creamy pumpkin soup with toasted pumpkin seeds

Looking around the kitchen for something to cook, October’s pumpkin is sad and lonely, sitting on the kitchen counter. In the true spirit of fall, roast pumpkin soup is the perfect dinner for a chilly November evening. It’s a great supper for one, or an easy starter for dinner with guests.

Without the aid of cream or milk, this soup is silky, smooth all on its own. Honey or molasses adds sweetness to the pumpkin and a touch of cumin and cinnamon give it a spicy earthiness. A childhood favorite, toasted pumpkin seeds are a wonderful snack on their own, and add a salty, crunch when sprinkled on top of this soup.

Pumpkin soup, makes 4 servings
1 medium-sized pumpkin
2 tbsp vegetable oil
salt
black pepper
1 yellow onion
1 clove garlic
4 cups organic-unsalted vegetable stock(*or make your own)
2 stalks sage
1 tbsp honey or molasses
1 tsp cinnamon
1/2 tsp cumin

* Make your own vegetable stock: Keep all your vegetable scraps in a container in the freezer. Every time you cut an onion, peel a carrot, or mince garlic, save the trimmings, peelings and shells. When you have a large amount of scraps, about 4-6 cups, make vegetable stock. Heat one tablespoon of vegetable oil over medium low-heat in a heavy duty stock pot. Saute one medium-sized onion and two small carrots, small diced, until translucent and tender. Add the vegetable trimmings and fill the pot with water. Add any fresh herbs you have such as parsley, rosemary, and thyme. Cook for 45 minutes to extract the full flavor of the vegetables. Strain. Use for soups, sauces, and braising. To store, allow stock to cool completely and place in a air-tight container. Keep refrigerated for up to two weeks or freeze for future use.

1. Pre-heat the oven to 300 F. Cut the pumpkin in half and scoop the stringy insides out, throwing away the meat and placing the seeds into a colander placed in the sink. Cut the pumpkin halves into two pieces each and place onto a half sheet tray, covering with foil. Bake for 45-60 minutes, until the pumpkin is tender.

2. While the pumpkin is roasting, rinse the seeds until all residue is removed. Place the seeds onto a second sheet tray and toss with the 1 tbsp of vegetable oil. Sprinkle generously with salt and cracked black pepper. Place on a second rack in the oven for 10 minutes. Remove, toss seeds around and back again for 5. Continue baking until seeds are golden brown, tossing every 5 minutes to prevent burning. Remove from oven when golden brown, and set aside to cool.

3. While the seeds and pumpkin is in the oven, cut the onion into 1/2-inch pieces. Remove the skin from the garlic and smash it with the heel of the knife.

4. When the pumpkin is tender, remove it from the oven. Working carefully, as the pumpkin will be very hot, scoop the meat from the pumpkin into a bowl, being careful not to include any skin pieces. Place aside.

5. Heat a medium size, heat duty stock pot over a medium-low flame. Add 1 tbsp of vegetable oil, the onions, garlic, and sage. Continue to cook over medium-low heat, stirring occasionally. When the onions have become translucent, add the pumpkin meat and stir to combine. Add the vegetable stock.

6. Place a towel on your counter top and place your stock pot on top of the towel, removing it from the stove. Remove the sage. Using a hand-held stick blender, carefully puree soup until smooth and creamy, or working in batches, transfer soup into a blender and puree. Transfer back into pot and move pot back onto stove.

7. Add the honey, cumin, and cinnamon. Add a good handful of salt and a sprinkle of white pepper(be careful, it’s more potent than black pepper). Taste the soup and adjust seasoning if needed. Bring to a boil and pour into serving bowls. Top with toasted pumpkin seeds.

8. Cool soup completely before storing(if you don’t eat it all!). Store in sealed Tupperware in the refrigerator or freezer. Store pumpkin seeds in sealed Tupperware or plastic bag in a cool, dry place.

Buttery, flaky pie dough enrobes crisp apples to create the perfect slice of pie. Sweet persimmons and rich coffee rum syrup give a twist to this fall classic.

Fuyu Persimmons at the Hollywood Farmers Market

Nothing says fall like apple pie. This year, try a variation on the classic by adding persimmons. An orange-red, pumpkin-shaped fruit, persimmons are available from October through December. Fuyus are the hard variety, sweet and crunchy like an apple. They can be eaten raw or cooked into jams, purees and baked goods. The heart-shaped persimmons are called Hachiya and should be eaten when they are very soft to the touch. They fruit can also be pureed and makes wonderful cookies.

Persimmons have a sweet, earthy flavor that adds depth to this apple pie. Adding a rum and coffee syrup brings notes of spice, earthiness and tang, giving a more complex flavor overall.

Persimmon and apple pie

Apple and Persimmon Pie
Pastry Dough
2 1/2 cups all-purpose flour
3 teaspoons sugar
1 teaspoon salt
2 sticks cold unsalted butter, cut into 1/4-inch cubes
1/2 cup ice water

For the Filling
5 apples of your choice, Pink Ladies work well
5 medium size fuyu persimmons
1/4 cup spiced rum
1/4 cup water
1 1/2 cup +2 tbsp sugar
2 tbsp instant coffee powder
1 tsp cinnamon
1 tsp clove
1 tsp nutmeg
1 egg

1. Stir together flour, salt and sugar in a mixing bowl. Add the cubed butter, and using a pastry cutter or two forks, cut the butter into the dough, creating small pieces of butter mixed with the dries.

2. When the butter is fairly incorporated, add half of the ice water and mix together. Add more water until the dough just holds together. Form a ball with the dough, wrap in plastic and refrigerate for at least 30 minutes.

3. While the dough is chilling, cut the apples and persimmons into 1/2-inch cubes. Heat the rum with the 1/2 cup of water and dissolve the coffee powder and 1 cup sugar in it. Add the liquid and spices to the fruit. Set aside.

4. Pre-heat then oven to 425 F with a sheet tray in the oven. Remove dough from the refrigerator and cut the ball into two pieces, re-wrapping one piece and placing it back into the fridge. Lightly flour your workspace and roll the dough out to 13-inch round. Spray a pie pan with cooking spray and lay the dough into the pan, pressing down into the corners of the pan. Trim the overhang of the dough with a pair of kitchen shears, leaving a 1/2-inch rim. Place the lined  pan in the refrigerator and remove the second piece.

5. Re-flour your work surface and roll the second piece of dough out to a 13-inch round. Whisk the egg together, and, using a pastry brush, lightly coat the dough. Sprinkle with remaining 2 tbsp sugar. Using a round cutter or cup, cut out circles of the dough.

6. Remove the lined pie pan from the fridge and place the apple filling into the pan, pushing down to create an even, flat top surface. Carefully lift the dough circles with an offset spatula and layer them onto the top of the pie, like fish scales. Cover the entire pie.

7. Place the pie on the hot sheet tray and bake for 20 minutes. Reduce oven heat to 350 F and bake for an additional 40-50 minutes, until the crust is golden brown. Cool pie to room temperature. Freeze to enjoy later, or slice and serve with vanilla ice cream on a chilly fall day.

Celebrate the haunts and horrors of Halloween in grown-up style. These spicy, pumpkin whoopie cakes, filled with a chocolate stout cream, are frighteningly good.

Oatmeal stout lends a rich, earthy undertone to these chocolate filled, pumpkin whoopie pies.

Chilly days full of changing, colorful leaves and warm, apple cider speak of the lush hills of the New England countryside. A Pennsylvania Amish tradition, whoopie pies are a favorite all over the Northeastern states, combining fluffy cake cookies with a creamy center. These treats are most commonly made with a chocolate cake outside and marshmallow center, reminiscent of another sweet treat, Oreo cookies.

This October, celebrate Halloween in a grown-up fashion by making this twist on the traditional whoopie pie. Samuel Smith Oatmeal Stout is the perfect addition to the rich, chocolate cream filling for these spicy, pumpkin cake cookies. The whoopie pies are easy to make and sure to be a favorite at holiday parties or with trick-or-treating adults. Make some ahead of time and keep a batch in the freezer so you’ll always be prepared for a sneak ghost attack!

Pumpkin whoopie pie with chocolate stout cream
For the pumpkin pies
3 cups all-purpose flour
1 tsp salt
3 tsp pumpkin spice, or 1 tsp each of cinnamon, clove and nutmeg
2 tsp ground ginger
6oz butter, melted and cooled
1 cup brown sugar
1/2 cup vegetable oil
15-oz can pumpkin puree
3 eggs, room temperature
1/2 cup whole milk, room temperature

For the chocolate stout cream
1 3/4 cup confectioners sugar
1/4 cup cocoa
3/4 butter, room temperature
1/2 cup Samuel Smith’s Oatmeal Stout, room temperature
2.5 oz bittersweet chocolate, melted and cooled to room temperature

1. Sift the flour, salt, baking soda, baking powder, and spices together.
2. Whisk the brown sugar and melted butter in a large bowl until smooth. Slowly mix in the oil and then add the eggs, one at a time. Add the puree and mix until smooth.
3. Sift the dry ingredients into the mixture, alternating with the milk. Fold until smooth. Cover and refrigerate for one hour.
4. After one hour, preheat the oven to 350 F. Spray a sheet tray with baking spray, line with parchment and spray the again. Spoon the batter onto the tray in 3 tbsp sections, trying to make round scoops(each tray should fit 11-12). Wait ten minutes and bake the cookies in the top section of the oven for 20 minutes.
5. Remove cookies from oven and pull parchment off tray on to a cooling rack or work surface. Rinse tray with cold water to chill, then spray and line with parchment and bake another round of cookies. Repeat until all batter is baked.
6. While cookies are cooling, prepare filling. Sift the confectioner’s sugar and cocoa together. Cream the butter and sugar mixture using the paddle attachment of a hand held mixer or stand mixer until light and fluffy. Stream in the stout and mix until completely incorporated. Mix in the cool, melted chocolate until smooth. Remove bowl from mixer and set aside.
7. When cookies have cooled, scoop the cream filling onto the flat side of half the cookies. Top with the other cookies. Store in an airtight container at room temperature for up to eight hours, or store in the refrigerator for up to three days.

Stretch summer into chilly days by preserving the last of the farmer’s market peaches in this rich jam. The dark caramel base and rosemary add earthy, malty flavors perfect for the fall.

Canning is one of those kitchen projects that’s a bit intimidating. With worries about the equipment, temperatures, amounts of thickener and the actual process, it’s no wonder that canning has such a fraughtful reputation. However, preserving homemade jams, pickles, fruits and vegetables is fairly easy and a wonderful way to enjoy your produce all year round. It’s a good idea to start with small batches(between 3-5 pounds of product) and to make sure you have all the proper tools ahead of time. You’ll need jars with lids and screw bands and a boiling water canner, which you can make by placing a rack on the bottom of a large pot. Make sure your pot is large enough to allow the jars to be covered by one-inch of water.

The last of California’s peaches are still available at a few farmers markets. This jam turns the summer fruit into a fall favorite by adding dark caramel and nutty rosemary. Be careful, as the rosemary flavor can get quite strong, so taste the jam as you make it and remove the sprigs as you prefer.

Rosemary Peach Jam, (makes 4-0.5l jars)
2 quarts of peaches, washed, peeled, pitted and cut into 1/8 inch pieces
7 cups of sugar
50g of pectin
2 springs of rosemary
boiling water canner or pot with rack
tongs or canning tongs
funnel
sheet tray
thick dish towel

1. Fill a large, heavy duty pot with water and place over medium-high heat to boil.

2. Place a second large, heavy duty pot over medium heat and heat for several minutes. Combine 1 cup of sugar with the pectin, mixing completely. Scale out a second cup of sugar and sprinkle enough into the pot to cover the bottom in a thin layer. Allow sugar to melt and turn a golden color and sprinkle more sugar into the syrup. Continue to add sugar, stirring occasionally with a wooden spoon and being careful not to let the sugar burn. When the entire cup of sugar is in the pot, cook the caramel syrup to a dark, amber color.  Add the rosemary sprigs, fruit, and last five cups of sugar. This may cause the caramel to harden slightly, but it will melt back down.

3. As you cook the fruit and sugar, mash the peaches against the bottom and sides of the pot. Bring the mixture to a boil and slowly rain in, or sprinkle in, the pectin/sugar mixture. Remove the rosemary, and continue cooking(and mashing), bringing the jam back up to a boil. Allow to boil for five minutes, then turn off heat and let the jam sit while you prepare your jars.

4. Heat the oven to 250 Farenheit. Remove the lids from jars and place the jars in the boiling water for five minutes. Remove carefully with tongs and place on sheet tray. Place the lids and funnel in the boiling water and boil for five minutes, then remove and place on tray. Place tray in the oven to dry and keep the jars warm. This step can be done ahead of time or during the jam making process.

5. Remove half of the water from the pot and place the rack on the bottom or place the water in the boiling water canner. Carefully remove jars from the oven and, using the funnel, fill each jar with jam, being careful not to overfill. Fill to just under the rim.

6. Gently screw on the lids, making sure they are secure but not too tight. Place the jars inside the pot on the rack so they are not touching. Carefully fill the pot with more water so the jars are covered by one inch of water. Do not pour water directly on top of jars, but on the sides.

7. Bring the water back up to a boil. When boiling, cover the pot and start a five minute timer. Place a towel on the sheet tray. After five minutes, use the tongs to remove the jars individually and place them on the towel-lined sheet tray. Do not allow the jars to touch. If the jars have been properly canned, the seal on the lid will be sucked in slightly and will not bounce back when pressed. If the lid is not sealed, return the jar to the canner, repeating the above process.

8. Allow the jars to cool completely at room temperature before moving. When cool, store jam in a cool, dark place. Wrap with ribbon and mark with tags for gifts or enjoy the jam on buttered toast.

With its familiar rich, tender crumb, Challah bread is a dough steeped with Jewish tradition. In this whole wheat version, honey lends sweetness, while tart raisins add a chewy bite.

Inspiration from the recent Jewish holidays of Rosh Hashanah lend itself to this moist, sweet Challah recipe. Challah is a traditional braided bread, eaten on the Sabbath and holidays by Ashkenazi and by most Sephardic Jews. The six-legged braid of the traditional loaf represents the six challot that Moses was to place before the Lord.

Observant Jews recite three blessings prior to their meal on Friday evenings, and the last blessing is over two covered loaves of challah, giving thanks for the bread of the Earth. As Joan Nathan states is her book, The Jewish Holiday Baker, “On the Sabbath, the bread becomes a symbol of holiness…[t]he blessing over the bread at the beginning of every meal connects the Jews continuously to the food that grows in the earth and to God.”

The traditional Rosh Hashanah challah is braided and then rolled into a circle, a symbol of the year’s cycle. A honey glaze is sometimes added, with hopes for a sweet year. An easier method is to shape the portions into loaves, and bake in loaf pans. The dough can also be braided and left as a long loaf.

Representing religious and historical significance, Challah bread is an integral part of Jewish life. Families make the bread each week before the Sabbath or purchase it from a Jewish bakery.

Of course, many non-Jews enjoy the rich bread as well, and bakeries around the world prepare Challah in many ways, adding honey, raisins, seeds, saffron, cardamom, or other flavoring agents to increase flavor. Challah is a sweet bread, perfect for toast with jam or in making french toast. An egg bread similar to brioche, it is enriched by oil instead of butter or milk. This recipe uses a portion of whole wheat flour and honey, for a sweet, earthy flavor and raisins plumped in orange juice, for a tangy chew.

Whole Wheat Challah recipe
*makes two loaves
1 1/2 tbsp instant yeast
3/4 cup warm water, 90 degrees Farenheit
1 tbsp sugar
5 eggs, room temperature, +1 for egg wash
1/2 cup honey
1/2 cup vegetable oil
1 tsp vanilla
1 tbsp salt
4 cups AP flour
4 cups whole wheat flour
1/2 cup raisins, soaked in warm orange juice and drained
Poppy seeds or sesame seeds for garnishing

1. In a medium sized bowl, or bowl of stand mixer, combine water, sugar and yeast. Let sit for 10 minutes, until yeast is frothy.

2. Combine the eggs, honey, salt, vanilla, and oil in a second bowl. When yeast is frothy, add the egg mixture to the yeast. Add one cup of flour at a time, until all the flour has been incorporated. When you have a shaggy dough, turn out onto board and knead until dough is smooth and elastic, at least 10 minutes. If using a mixer, mix with dough hook until smooth. Soak the bowl in hot water during kneading process to prepare for proofing.

3. Grease the bowl with a small amount of vegetable oil and place dough inside, rolling over to coat both sides with oil. Cover with plastic wrap and place in a warm space to proof to double in size, 1-2 hours depending on your kitchen. You can also proof inside a warm, but turned off oven.

4. Punch dough down, by pushing down on the center of loaf, to release gas build up. Cover and proof for another thirty minutes.

5. After proofed, knead raisins into dough. Divide dough in two pieces and shape as desired, either in loaves or breads. If braiding, divide dough into six pieces and roll into logs. Stick logs together at one end and braid. When finished, stick dough ends together to seal. Keep as long braid, or bring ends together for a ball shape. Place on a greased sheet, with two inches between the loaves or in  loaf pans for normal loaves.

6. Beat egg with 1/4 cup of water. Brush onto loaves. Let rise one hour.

7. After the third rise, pre-heat the oven to 375 degrees Fahrenheit and re-brush the loaves with egg wash and honey. Sprinkle with poppy seeds or sesame seeds if desired. Bake in the center rack of oven for 40-60 minutes, until golden brown and internal temperature reaches 190 degrees Fahrenheit. Cool loaves on rack. Once cooled, you can freeze loaves for future use, or store wrapped in plastic in the refrigerator.

Tomatoes are in full bloom, a sign that summer is fading into chilly fall afternoons. This hearty lasagna, filled with summer squash and crisp heirloom tomatoes, is the perfect way to celebrate the last burst of summer’s produce.

Summer's Bounty: Basil, heirloom tomatoes, and squash

As the last days of summer go by, the farmers markets are full of rich, flavorful tomatoes. At Santa Monica’s farmer’s market, Munack Farms offers customers a wide array of heirloom tomatoes, deep in flavor. Fans flock to bins full of bright yellow and red Pineapple tomatoes, tiny green and yellow striped Zebra Striped tomatoes, and deep red and yellow Brandywines. These tomatoes are so complex, they need little more that a simple seasoning of salt, pepper and olive oil. This lasagna goes one step ahead, highlighting the beautiful fruit in a squash and tomato sauce, artfully layered with pasta, squash and sliced tomatoes. A hearty meal, it’s the perfect way to celebrate the end of summer.

Tomato and Squash Lasagna
4 tbsp vegetable oil
1 white onion, small diced
1 clove garlic, minced
3 large squash, or zucchini, or a combination; 1 diced and the others cut into 1/4 inch slices
2 cans whole plum tomatoes
1 can tomato sauce
4 large tomatoes of your choice; 1 diced and the others slice into 1/4 inch thick slices
1 bunch basil
160z ricotta cheese
1/2 cup Greek style yogurt
2 eggs
1 package no boil lasagna noodles
16oz shredded mozzarella cheese
1 tbsp honey
salt
pepper

1. Place a large, heavy bottomed pot over medium heat. Add 1 tbsp of oil and allow to heat, for around 3 minutes. Add onions and garlic and cook, stirring occasionally, until they become slightly translucent. Add the diced zucchini and cook until both are translucent. Add the tomatoes, and cook 2 minutes more. Using your hands, crush the whole plum tomatoes, being careful as the juices will squirt out. Pour in the tomatoes and tomato sauce, honey, and half of the basil bunch. Season well with salt and pepper and cover the pot. Allow to cook over medium low heat.

Saute oninos, zucchini and garlic

2. Place a heavy bottomed saute pan over medium high heat. In a bowl toss the squash slices with 2 tbsp oil and a generous seasoning of salt and pepper. Add the last tbsp of oil to the pan, and working in batches, saute the squash slices. The squash will begin to look translucent. Flip over and cook until the squash is sightly soft. Place on tray or plate, and saute the remaining pieces.

3. In a bowl, mix the ricotta, yogurt and eggs together. Season with salt and pepper. Chiffonade, or thinly slice, the remaining basil and add to cheese mixture.

4. Preheat the oven to 375. Spread a thin layer of cheese mixture onto the bottom of a 12×8 pyrex pan. Cover with dried noodles, carefully cutting to fit the entire pan. Spread a thin layer of the cheese mixture onto the noodles. Spoon a thin layer of tomato sauce on top of cheese. Lay the squash slices on top of sauce, covering the entire area. Top with a thin layer of shredded cheese.

5. Add a layer of noddles on top of shredded cheese. Top with thin layers of the cheese mixture and tomato sauce. Line the sliced tomatoes on top the sauce, covering the entire area. Top with mozzarella cheese. Repeat these steps to make a third layer with sliced tomatoes. Top tomatoes with shredded cheese and pasta noodles. For the top of lasagna, spread the remaining cheese mixture onto noodles, add a thin layer of tomato sauce, and cover with the remaining mozzarella cheese.

Top tomato sauce with a layer of sliced tomatoes

6. Bake for 45 minutes to one hour. Lasagna will be done when bubbling, cheese is golden brown, and sides are crisp. Remove from over and let cool for 10 minutes before slicing and serving. Or allow to cool completely and freeze for later use.

Bubbling hot, finished lasagna