In a bowl, cover the lentils with boiling water and let sit for 15 minutes. Drain.
In a Dutch oven over medium heat, heat the olive oil and saute the leeks,onions,garlic,salt,pepper,thyme, and cumin for 15 minutes. Add the celery and carrots and saute for another 10 minutes or so.Add the chicken stock, beef base, tomato paste, and drained lentils. Cover and bring to a boil. Reduce heat and simmer uncovered for 45 minutes to 1 hour, or until the lentils are tender. Check for salt and pepper. Saute the sausage in a skillet for about 5-10 minutes on medium heat. Transfer to dutch oven. Add the wine and simmer for 10 minutes. Serve with grated parmesan on top.

Yield: about 2 quarts. 4-6 servings

Notes: Double the recipe if you like. This freezes well. Pack into containers. Lable. Freeze up to 3 months.

TOPPING
1 1/4 cups flour
2/3 cup sugar
1 t. ground cinnamon
1/8 t. salt
1/4 t. ground allspice
1/4 t. ground nutmeg
10 T. chilled butter, diced

FILLING
1/4 cup sugar
1/3 cup light brown sugar
1/4 cup (4 Tbsp) butter
1 1/2 T. fresh lemon juice
1/2 t. salt
6 Golden Delicious or Pippen apples ( about 2 3/4 lbs.) peeled, cored and cut into chunks
Whipped Cream or Vanilla Ice Cream

TOPPING/ Whisk first 6 ingredients in a medium bowl to blend. Add butter and rub in with your fingertips until small, moist clumps begin to form.
FILLING/ Preheat oven to 375 degrees.
Stir sugars and butter in a large skillet over medium heat until a smooth sauce forms. Add lemon juice and cook, stirring, until the carmel is a deep brown color, about 5 minutes. Mix in salt, then apples.Toss until the apples are evenly coated. Scrape apples and caramel into a 13x9x2 glass baking dish; spread evenly. Sprinkle topping over the top.
Bake crisp until the apples are tender, sauce is bubbling thickly, and the top is golden, about 50 minutes. Let cool about 15 minutes. Serve warm with whipped cream or ice cream.

Yield: 8-10 servings.

Preheat the oven to 375 degrees F.

Heat a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package. Drain well.

Meanwhile, heat the milk in a small saucepan. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Remove from the heat, add the Gruyere,White Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Melt the remaining 2 tablespoons of butter, combine them with the panko bread crumbs, and sprinkle on the top. Sprinkle on Parmesan cheese. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Serves 8

Note: Buy good quality cheeses. It makes the difference!

Can be mixed 1 day in advance and refrigerated. leave off topping until ready to bake.
Freezes well. Leave off topping until ready to bake. Make sure to completely unthaw first.

Beat butter at medium speed until creamy. Gradually add sugar, vinegar, and vanilla, beating well. Add eggs, 1 at a time, beating until blended after each addition.

Combine flour and next 3 ingredients, add to butter mixture alternately with buttermilk, beginning and ending with flour. Beat at low speed until blended after each addition. Pour into 2 greased and floured 9-inch cake pans.

Bake at 350 degrees for 20-22 minutes or until a wooden toothpick inserted into center comes out clean. Cool in pans on wire rack for 5 minutes, remove from pans, and cool on wire racks.

Note: cake can be made ahead and frozen. See my cooking tips on cakes.

CREAM CHEESE FROSTING

1 8 oz. Pkg. Cream cheese
½ cup butter
1 16oz. Pkg. Powdered sugar
1 ½ t. vanilla extract
1 cup chopped pecans

Beat cream cheese and butter until creamy, gradually add sugar and vanilla, beating well. Stir in pecans. Yield: 3 cups

Combine fist 3 ingredients in a 3 qt. saucepan; cook over medium low heat until sugar dissolves, stirring constantly. Cover and cook over lower heat 2-3 minutes. Uncover and cook over medium heat without stirring until mixture reaches 260 ˚. Remove pan from heat.

Beat egg whites at high speed until stiff peaks form. Pour hot sugar mixture in a heavy stream over beaten egg whites while beating constantly at high speed. Add vanilla, and continue to beat until mixture holds its shape (4-6 minutes). Stir in pecans.

Drop by rounded teaspoons onto wax paper. Let cool.

Yield: 1 ½ pounds

1 ¾ cups whole milk
1/4 cup cream
1/3-cup cornstarch
1 ¼ cup sugar
2 T. cocoa powder
4 oz. chopped bittersweet chocolate bar (Calebut)
1 T. butter
¼ t. salt
3 large egg yolks
1 t. vanilla extract

Mix cornstarch, sugar, butter, eggs yolks, chopped chocolate, cocoa, milk and cream in saucepan. Cook until thick, stirring constantly. Remove from heat. Add vanilla. Pour into baked pie shell or graham cracker crust pie shell. Top with whipped cream and garnish with chocolate shavings.

Combine first 5 ingredients in a 3 qt. saucepan. Cook over medium heat, stirring constantly until sugar dissolves. Add 2 T. butter and stir until it melts. Cover and boil over low heat 3 minutes. Uncover and continue to cook without stirring, until mixture reaches soft ball stage (240) on a candy thermometer.
Remove mixture from heat and without stirring, add remaining butter, peanut butter, and vanilla. Let cool for 10 minutes.
Beat mixture until well blended; pour immediately into a parchment lined and butter 8 inch pan. Let cool and remove from pan. Cut into desired squares.

Note: can be made ahead and frozen in Freezer bags for 2 months

Stud the apple with the cloves. Combiune the studded apple with the remaining ingredients except the Rum and cinnamon in a medium pot.
Bring to a simmer over low heat. Simmer until the flavors come together, about 10 minutes. Remove from the heat and add the Rum. Discard the apple. Ladle into mugs and garnish each with a cinnamon stick.

Makes about 2 1/4 quarts (8-10 servings)

Note: studding the apple with whole cloves enhances the ciders flavor.
Leave out the Rum and it’s perfect for the kids’ holiday party!

1 cup pomegranage juice ( I like Pom brand)
1/4 cup dried currants
1 garlic cloves, peeled
3 T. chilled butter, cut into 1/2 inch cubes
1/2 t. ground cinnamon
1/4 t. ground cumin
1 large rack of lamb ( 2 1/4 lbs.) well trimmed
1/4 cup chopped pistchios
1/4 cup Panko breadcrumbs

Preheat oven to 450 degrees. Boil the pomegranate juice, currants, and garlic in a medium skillet until the liquid is syrupy and mixture is reduced to 1/4 cup, stirring often, about 10 minutes. Transfer mixture to a mini processor. Add butter, cinnamon, and cumin and blend until a coarse puree forms. Place the processor bowl in the freezer for 10 minutes to firm the butter slightly.
Line a small rimmed baking sheet with foil. Place the lamb bone side down onto the sheet. Sprinkle with salt and pepper. Spread the pomegranate butter over; sprinkle with pistachios and panko, pressing to adhere.
Roast the rack of lamb until an instant-read therometer inserted into the side registers 135-140 degrees for medium rare, about 30 minutes. Trasfer to work surface and let rest for 10 minutes. Cut the lamb between bones. Drizzle with any juices left from the foil.

4 servings

Remove stems from mushrooms. Cut the caps into thin slices.
Combine the oil and next 3 ingredients; coat steaks with mixture. Place a large skillet over medium-high heat until hot; add steaks, and cook 12 minutes or until desired doneness, turning once. Remove steaks from skillet, reservoing drippings in skillet. Keep steaks warm.
Cooks shallots and garlic in drippings, stirring constantly until tender. Add Maderia; brings to a boil. Reduce heat and simmer 10 minutes or more until reduced to 1/2 cups.
Add beed broth and mushrooms; cook 3 minutes or until tender, stirring often. Remove from heat. Stir in whipping cream; spoon some of sauce onto serving plates, add steaks.
Garnish with cherry tomatoes and fresh herbs if desired.

Yield: 4 servings

Note: this is great with mashed potatoes.