Baklava

1 box Fillo Dough
6 oz Butter- Melted
2 cup Ground Pistachios

Syrup
½ cup Honey
½ cup Water
½ cup Sugar
1 Lemon
2 Cinnamon Sticks
8 Whole cloves

1. Combine, boil then reduce the syrup over medium heat for 6-8 minutes.
2 1. Place a sheet of fillo dough on a dry cutting board and lightly brush it with melted butter.
3. Place a second sheet of fillo on top and brush with butter. Sprinkle with ¼ cup of ground pistachios over the buttered surface.
4. Roll the fillo from the side lengthwise into a log.
5. Place the fillo log on a butter sheet pan.
6. Repeat the process 7 more times.
7. Preheat an oven to 350°.
8. Slice the logs on an angle about ¼ inch deep. This will portion the baklava into the desired size pieces. 6 slices per log are recommended.
9. Bake in the oven for 20-25 minutes or until golden brown and crispy.
10. Allow the baklava to cool then drizzle the syrup over the baklava and serve.

Yields 48 pieces.

Mushroom Fillo Rolls
1 lb fillo dough
8 oz melted butter

Mushroom Filling
1 lb Mushrooms- sliced
2 shallots- Brunoise
Salt and pepper
2 oz chopped parsley
1 cup panko- Japanese bread crumbs

Heat a large sauté pan and drizzle 2 oz of butter in the pan. Add the shallots and cook over high heat for 20 seconds. Add the sliced mushrooms and cook until the mushrooms are tender and semi dry. Season to taste and finish the filling with chopped parsley and panko bread crumbs.

Assembly
1. Place a sheet of fillo dough on a dry cutting board and lightly brush it with melted butter.
2. Place a second sheet of fillo on top and brush with butter.
3. Portion the fillo into 6 wide slices.
4. Spoon a tablespoon of the filling on the end of the dough strip and roll into a cylinder.
5. Twist the ends like a candy wrapper and place on a sheet pan. Brush with butter.
6. Bake in a preheated 350° oven until golden brown, 8 - 10 minutes.

Chefs note: Various mushrooms can be used in this dish. You may also want to add Swiss or gruyere cheese to the dish to enhance the flavor.

Spatzlé with Chicken Marsala

Spatzlé Dough
2 cups Flour
1 cup Spinach
2 Eggs
½ cup Milk
1 pinch Nutmeg
½ tsp Salt
¼ tsp Ground White Pepper

1 lb Chicken Breast
½ cup Flour
1 tsp Salt
¼ tsp White Pepper

2 oz Olive Oil

2 Shallots, minced
1 cup Brown Sauce
8 oz Mushroom, sliced
8 oz Marsala

Spatzlé
1. To prepare the dough place the spinach and flour in a food processor and blend until the flour turns green. Add the eggs, milk, and seasoning.
2. Blend the dough until it forms a firm batter. Allow the dough to relax for about 30 minutes.
3. Bring 1 gallon of water to boil. Place some of the dough in a Spatzlé press, or ricer and extrude the dough into the boiling water. Boil the Spatzlé for 2 minutes and strain.
4. Season the Spatzlé with melted butter, salt and pepper to taste.

Chicken Marsala
1. Cut the chicken breasts into strips. Toss the chicken in seasoned flour.
2. Heat a large sauté pan and add the oil.
3. When the oil is hot add the floured chicken strips to the oil and pan fry them on both sides. You can do this in batches until all of the chicken is cooked; simply hold the cooked chicken on a plate with a paper towel to absorb the fat.
4. Once all of the chicken is cooked, add the shallots to the pan that the chicken was sautéed in. Add the mushrooms and sauté for about 1 minute. Add the chicken to the mushrooms and add the marsala wine. When adding the wine do it away from an open flame. Put the chicken back on the stove and simmer to reduce the wine. Add in the brown sauce or gravy and bring to a boil. Season to taste.

Yields 4 portions

Asian Chicken Lettuce Wraps with Spicy Peanut Sauce

Marinated and Grilled Chicken
2 lb chicken breast
4 oz soy sauce
¼ cup chopped ginger
¼ cup chopped garlic
2 bunch sliced scallion

Spicy Peanut Sauce
1 can Coconut Milk
4 oz Peanut Butter
1 tsp Chopped Garlic
1 tsp Minced Ginger
2 tbsp Chili paste
2 oz Soy Sauce
Pinch sugar

Oriental Slaw
2 Carrot - fine julienne
4 cup Shredded Napa Cabbage
2 tbsp sesame seeds- black and white
3 oz Rice vinegar
1 oz sesame oil
1 oz Soy sauce
Salt and white pepper
1 bunch - Scallions - Sliced

3 head Bibb- separate into 15 to 20 leaves.

1. Marinate the chicken breasts for at least 30 minutes.
2. Prepare the sauce by combining the sauce ingredients in a pan and heating to a boil.
3. Prepare the slaw by combining the ingredients and season to taste.
4. Just before service grill the chicken breasts until they are fully cooked. Allow them to rest for about 5 minutes before slicing.

This is best served family style. The guest should first lay a piece of lettuce on their plate. Top the lettuce with the slaw then the sliced chicken breast. They can either pour some sauce over the chicken or use the sauce for dipping in a proportioned dish.

Yields 15-20 wraps which will serve 6 adults.

Chefs Note: Bibb lettuce may be substituted with a soft lettuce like red or green leaf lettuce. Traditionally crispy fried noodles are served with the wraps to add crispness; these will however add carbohydrates to the dish.

Apple Almond Tart with Raspberry Sauce

Tart dough
4 oz butter
2 oz sugar
8 oz flour
1 lemon zest
1 egg
1 pinch salt

Filling
4 oz almond paste
4 oz sugar
1 egg
3 tbsp flour
2 oz butter

4 granny smith apples, peeled and sliced
3 tbsp sugar

Raspberry sauce
8 oz Frozen Raspberries
3 oz sugar
1 oz lemon juice
Bring ingredients to a boil and reduce to a simmer for 10 minutes. Strain the sauce through a fine strainer and chill. Yields 8 oz of sauce.

1. Prepare the dough by blending the butter and sugar together in a mixer until it is soft and light in color. Add the remaining ingredients for the dough and mix until the dough is consistent. Refrigerate for 30 minutes.
2. Prepare the filling by blending the almond paste and sugar in a food processor until the almond paste is broken up into rice size pieces, add the remaining filling ingredients and blend until smooth.
3. To assemble use a 12 inch removable bottom tart tin. Butter the tin to prevent sticking.
4. Place the dough in the tin and press out evenly into the sides of the pan. You may also roll the dough out over a pastry cloth and transfer it to the pan.
5. Fill the dough lined tin with the almond filling and smooth out.
6. Shingle the apple slices in a spiral fashion all over the almond filling.
7. Sprinkle the apples with sugar.
8. Bake in a 350° preheated oven for 45 minutes or until the dough is crisp and the filling is firm. If the apples begin to get too brown place a piece of foil over the apples.

Allow the tart to cool for at least 30 minutes before slicing.

Yields 8 portions.

Upside Down Pineapple Pancakes served with Coconut Syrup

¾ cup Brown Sugar
¾ cup Butter
12 Fresh Golden Pineapple Rings
6 cups Pancake Batter (either made from a mix or the recipe below)

In a non-stick pan heat 1 tbsp of butter and sprinkle 1 tbsp of brown sugar over the melted butter. Place a slice of pineapple in the brown sugar butter, and lightly caramelize the pineapple. Ladle ½ cup of the batter over the pineapple. Once the pancake is cooked on one side flip the pancake over and continue cooking until done. Place on a plate and top with ¼ cup, 2 oz, of the coconut syrup. Garnish the middle of the pineapple ring with a strawberry, or even a maraschino cherry.

Yields 12 pancakes.

Coconut Syrup
14 oz Coconut Milk -- regular or low fat
2 cup Light Corn Syrup
Bring the coconut milk and syrup to a boil and reduce over medium heat for 5 minutes.

Yields 24 oz or 3 cups.

Buttermilk Pancake Batter

3 cups All Purpose Flour
1 ½ tsp Salt
½ cup Sugar
1 ½ tsp Baking Soda
1 tbsp Baking Powder
2 Eggs
1 ½ c. Milk
1 cup Buttermilk
¼ cup Melted Butter

1. Combine the dry ingredients in a bowl and whisk to blend.
2. Combine the wet ingredients in a separate bowl and blend.
3. Slowly add the wet ingredients, milk and eggs, into the dry ingredients until the batter is smooth. Add the melted butter last with a whisk.
4. Allow the batter to rest for 15 minutes.

Chefs Note: This is a wonderful brunch dish. I like to serve these pancakes with grilled slices of ham, fresh tropical fruits, and kona coffee. The pancakes can be made up to 30 minutes before service then reheated in the oven.