Charred Corn Tacos with Radish-Zucchini Slaw


  • 4 ears  Sweet corn
  • Extra virgin olive oil, as needed
  • Salt and freshly ground pepper, as needed
  • 1/2 cup torn cilantro, parsley and mint leaves
  • 1/2 small red onion, thinly sliced
  • 2-1/2 tablespoons fresh lime juice
  • 1 teaspoon maple syrup
  • 1 cup radishes, cut into matchsticks
  • 1 small zucchini, cut into matchsticks
  • 1 jalapeno, seeded and thinly sliced
  • 1/2 cup (2-1/2 ounces) crumbled cotija or feta cheese
  • 10 to 12 small (6-inch) soft corn tortillas


Brush the corn with olive oil and season with salt and pepper. Over a hot grill or an open gas-stove flame char the ears of corn until well-blackened but not completely burnt. Remove from heat; cool. With a large knife, shave off kernels into a bowl. Add cilantro, parsley and mint; reserve.

In a small bowl, combine onion and lime juice; let stand 10 minutes. Stir in maple syrup, radishes, zucchini, jalapeno and 2 tablespoons of oil. Season with salt and pepper; set aside.

Heat your tortillas one of two ways: Wrap the whole stack in foil and place in a warm 250°F oven for 15 minutes,  or coat a cast-iron skillet with thin layer of oil and heat over high heat;  warm each tortilla 30 seconds to 1 minute each side, until lightly blistered.

To make tacos, fill each tortilla with 1/4 cup corn. Top with cheese and radish-zucchini slaw. Serve with lime wedges, if desired.

Number of servings (yield): 4 servings

for more recipes using fresh sweet corn go to



            3          eggs

            1          cup sugar

            ¾         cup oil

            1          teaspoon vanilla extract

            2          teaspoons baking powder

            3½       cups almond flour *

            ½         cup potato starch

            8          ounces mini chocolate chips and/or chopped nuts


            2          Tablespoons sugar

            ½         teaspoon cinnamon

Preheat oven to 350°. Line 2 cookie sheets with parchment paper.

Using an electric mixer on high speed, beat together eggs and sugar until batter increases in volume, about 7 minutes. Add oil, vanilla, baking powder, and almond flour. Beat until well mixed. Add potato starch a little at a time to form a sticky but workable dough. Add chocolate chips and/or chopped nuts. Using damp hands, form dough into 3 short logs and place horizontally on prepared cookie sheets. Combine sugar and cinnamon in small bowl and sprinkle over logs for topping. Bake 25-30 minutes. Cool and slice into ¾-inch slices. Place slices on their sides on cookie sheets. Bake an additional 10 minutes.

pareve . Yields about 40 pieces

* Note: Almond flour can be purchased at a specialty food store or made in the following simple way. Take blanched (peeled) almonds and grind in food processor until very fine. Be careful not to over-process, which will result in almond butter.

Recipe from “A Taste of Pesach” Reprinted with permission from the copyright holders: Artscroll/Mesorah Publications

photo by: David Ticktin



Mango Rum BBQ Sauce

250 ml                   dark spiced rum

1 1/3 pounds         fresh mango, small dice

10 ounces             Perfect Puree-Mango

1 cup                     light brown sugar

1/3 cup                  cider vinegar

1/8 cup                  teriyaki sauce

1/4 tablespoon      ground ginger

1/4 teaspoon        white pepper

1/4 tablespoon      celery seed

3 ounces               lemon juice

In a heavy saucepan, carefully flame the rum. Add the remaining ingredients and reduce gently by 1/3. Let cool and refrigerate.

This sauce is delicious on pork tenderloin.

Recipe courtesy of Matt Lewis, Executive Chef Lido Beach Resort, Sarasota, Florida

Cape Brandy Pudding


1 cup               pitted dates, chopped

1 cup               water

1 teaspoon      baking soda

7 tablespoons  soft butter

3/4 cup             granulated sugar

1                      egg

1/2 cup           flour

1 teaspoon      baking powder

 pinch              salt

1/2 cup            pecans, roughly chopped

1 cup               whipped cream


1/2 cup            sugar

1/2 cup           water

1/2 cup           Brandy

1 teaspoon     vanilla extract

3 teaspoons butter

Heat oven to 350 degrees. Butter a 8 x 8 inch cake pan. Combine the dates and water in a small pan and bring to a boil. Gently mix. Remove from heat, stir in baking soda and allow to cool. In a bowl, whisk together the butter, sugar and egg. Sift in the flour, baking powder and salt. Gently mix. Stir in the date mixture, then fold in the nuts. Pour into the baking dish and bake uncovered for 45 minutes until pudding is firm.

To prepare the syrup, combine sugar and water in a saucepan and bring to a boil, stirring until the sugar dissolves. Remove from heat and mix in the brandy, vanilla and butter. Pour over the pudding as it comes out of the oven. To assemble, but a piece and place on a plate and top with whipped cream.

Recipe from: Epicurian Adventure: South Africa menu, Michael’s on East, Sarasota, FL

Artichokes Esther Style

Chef Paul Mattison’s grandmother Esther, never believed in throwing anything away. Once the artichoke hearts were dipped in the egg wash and cooked in olive oil, she would scramble the
leftover egg wash in the same skillet, creating slightly green eggs. The two served together was truly Esther-Style.
serves four
12 artichoke hearts
½ cup flour
3 eggs
1 Tbsp water
½ cup flour
½ cup grated Parmesan cheese
½ cup olive oil
Halve, rinse and drain artichoke hearts. Dredge in flour then dip in an egg wash made by whisking the eggs with the water. Combine the remaining flour with the Parmesan cheese and dredge the artichoke hearts again, shaking off excess coating. Pour oil into a large skillet and preheat to medium-high. Add artichokes, cut side down first, and pan fry for 2 minutes. Turn and cook for 2 more minutes until golden brown. Serve with Piccata Sauce and garnish with chopped basil and grated Parmesan cheese.
Piccata Sauce Esther-Style 1½ Tbsp olive oil
4 tsp finely diced shallots
2 Tbsp capers
2 tsp chopped garlic
1 cup white wine
4 Tbsp butter
2 Tbsp seeded, diced tomatoes
10 chiffonade medium basil leaves
2 Tbsp grated Parmesan cheese
juice of 1 lemon
salt and pepper to taste
Preheat olive oil in a sauté pan to medium-low. Add shallots and cook 2 to 3 minutes until soft. Add capers and garlic and cook for one minute. Add wine, increase heat to high and reduce by half. Reduce heat and add butter. Once melted, add tomatoes, basil, cheese and lemon juice. Season to taste.
Recipe from Chef: The Story and Recipes of Chef Paul Mattison, owner of Mattison’s Forty- One, Mattison’s City Grille, Mattison’s Bayside


1/4 cup              chocolate chips, melted

1/4 cup              graham cracker crumbs, for dipping

3 ounces           marshmallow-flavored vodka

3 ounces           chocolate liqueur

2 tablespoons    chocolate syrup

6 ounces            whipping cream

ice, as needed

2 skewers          toasted marshmallows (optional)

Place melted chocolate and graham cracker crumbs in 2 separate flat dishes. Dip the rims of the glasses into the melted chocolate, then immediately into the crumbs. Set aside to dry. Combine vodka, chocolate liqueur, syrup and cream in a large glass or cocktail shaker. Add ice, cover with another glass, then shake vigorously to chill. Strain into prepared glasses. Garnish with marshmallow skewers if desired.

Recipe from: The S’mores Cookbook by Susan Whetzel

Adams Media Publishers

Cinni Minni

60 vanilla wafers

1/3  cup seedless raisins

3 teaspoons firmly packed brown sugar

3 teaspoons ground cinnamon

3 tablespoons sweetened condensed milk

1 ½  tablespoons unsalted butter, softened

3/4 teaspoon vanilla extract

1 ½  tablespoons skim milk

½  cup milk chocolate chopped into quarter-size pieces (or Wilton Candy Melts)


  1. Line a cookie sheet with wax paper and set aside.
  2. In a food processor, process the cookies until fine crumbs form, about 1 minute.
  3. Add the raisins, brown sugar, and 1½ teaspoons of the cinnamon and process for another 30 seconds.
  4. Whisk together the sweetened condensed milk, softened butter, vanilla, and milk in a small bowl until smooth.
  5. Pour evenly over the vanilla wafer mixture and mix until a dough begins to form, about 30 seconds.
  6. Transfer the dough to a clean bowl.
  7. Roll the dough into 1-inch balls (see box, page 34) and place on the prepared pan.
  8. Prepare the chocolate for drizzling.
  9. Drizzle each truffle with milk chocolate and sprinkle with the remaining 1 teaspoon cinnamon.
  10. Refrigerate for 30 minutes or until solid and serve.

Makes about 25 treats

Recipe From: No Bake Makery By Cristina Suarez Krumsick

Grand Central Life & Style Publishing

Triple Chocolate Cake Pops

Triple Chocolate Cake Pops

From:The Flying Brownie

People of all ages seem to love cake pops, but they make an especially great care package for a child—maybe a far-away niece or nephew who’s celebrating a birthday. You can buy lollipop sticks or lollipop wrapping kits at most craft stores. Alternatively, you may skip the sticks and place the chocolate-dipped cake balls in mini cupcake papers or candy cups and then pack them in a tin. Tempering the chocolate will help it hold up better during shipping, and the chocolate coating will keep the cake centers moist and fresh for 5 days.

Makes about 7 dozen cake pops


  • 1 (18.25-ounce) box of your favorite chocolate cake mix, prepared according to package directions
  • 1 (16-ounce) container chocolate frosting
  • 2 pounds dark chocolate (60% to 70% cacao), chopped

Optional Toppings

  • Chocolate or colored sprinkles
  • Unsweetened shredded coconut, toasted
  • White nonpareils
  • Mini chocolate chips

Special equipment: lollipop sticks, Styrofoam block or floral foam


1. Line two baking sheets with waxed or parchment paper; set aside.

2. Break the cooled cake into coarse crumbs. Add the frosting and mix until blended. Refrigerate the mixture for 30 minutes. Using your hands, press and form the mixture into small balls, about 1 inch in diameter. Place the balls on the baking sheets and refrigerate for 1 hour to firm up.

3. While the cake balls are cooling, temper the chocolate.

4. Poke a lollipop stick into the center of each cake ball. Holding the stick, dunk each ball into the tempered chocolate and then roll in any of the toppings, as desired. Insert the stick into the Styrofoam block. Let the chocolate set completely, about 10 minutes or longer if the chocolate layer is thick. (If you do not have lollipop sticks, you can stick the balls on the tines of a fork and then dunk them in the chocolate. Let set on a tray lined with parchment or waxed paper.)

5. Pack the cake pops in cellophane bags and secure with a twist tie or ribbon, then pack in an airtight container in layers separated by waxed paper.

 Recipe © 2013 by Shirley Fan and used by permission of The Harvard Common Press



The Appaloosa is a great drink to welcome autumn. You’ll want to find a Belgian blond abbey ale, like Affligem or Leffe, the fruity notes of which are accentuated by the apple and ginger flavors. Use real apple cider for this, not apple juice or hard cider.


  • Ice cubes
  • 1 ounce Snap ginger liqueur
  • 1 ounce Aperol
  • 1 1/2 ounces apple cider
  • Juice of 1 lemon
  • 4 ounces blond abbey ale 2 ounces seltzer 1 apple wheel, for garnish


  1. 1. Fill a cocktail shaker halfway full with ice cubes. Combine the ginger liqueur, Aperol, cider, and lemon juice in the shaker and shake to combine.
  2. 2. Strain into a 12-ounce pilsner glass. Top with the ale and seltzer. Cut a notch in the apple wheel, place it on the rim of the glass, and serve.

Number of servings : 1

 Recipe © 2013 by Howard and Ashley Stelzer and used with permission by The Harvard Common Press.

Liquid Gold

Pineapple Garnish

12 or more (3⁄4-inch) cubes fresh pineapple

1 tablespoon granulated sugar

1⁄4  teaspoon Aleppo pepper*
1⁄4  teaspoon ground cinnamon
1⁄8  teaspoon salt

Mulled Pineapple Juice

1 tablespoon whole allspice berries
1 tablespoon black peppercorns

1 tablespoon whole cloves
2 cinnamon sticks

4 cups pineapple juice
6 ounces dark rum

2 ounces brandy

1 vanilla bean pod, split in half lengthwise, seeds scraped out

*Piquant and vibrant, Aleppo is a type of crushed red pepper native to Syria.It is available at specialty markets (see Sources, page 156).


For the Pineapple Garnish: Adjust an oven rack to the middle position and preheat broiler. Line a baking sheet with foil and arrange pineapple cubes in a single layer. Combine sugar, Aleppo pepper, ground cinnamon, and salt in a small bowl. Sprinkle pineapple cubes with sugar mixture and toss to coat evenly. Rearrange pineapple in a single layer and broil until caramelized, 2 to 4 minutes. Transfer tray to cooling rack. When cool enough to handle, skewer at least 3 pineapple cubes onto each of 4 short skewers or sturdy toothpicks (see page 156 for Sources).

For the Mulled Pineapple Juice: Place allspice, peppercorns, cloves, and cinnamon sticks in a medium saucepan. Stir over medium heat until fragrant, about 2 minutes. Add pineapple juice, rum, brandy, and vanilla bean and seeds and bring to a simmer over medium heat, stirring occasionally. Reduce heat to lowest setting and simmer for 15 minutes.

Strain mixture through a fine-mesh sieve into a bowl and discard solids. To serve, place one pineapple skewer in each of 4 heat-proof cups. Ladle juice into cups. Serves 4

 ”Excerpted from Winter Cocktails: Mulled Ciders, Hot Toddies, Punches, Pitchers, and Cocktail Party Snacks by Maria del Mar Sacasa. Photography by Tara Striano. Reprinted with permission from Quirk Books.”