DLYS! 2011 Holiday Contest WINNERS!

FIRST PRIZE WINNER

Janet Korenchuk

Milford, Connecticut

As Janet is not a local Southern California resident, her prize could be chosen from any issue of DLYS! as long as the item could viably be shipped.  Being the obviously smart woman that she is, she chose the decadent Gingerbread Truffles (since nicknamed our “Jimgerbread Truffles”) specifically suggested for those luxurious Leos in the DLYS! Holiday Edition.

SECOND PRIZE WINNER

Louann Williams

Jonesboro, Texas

Since the Second Prize was the corresponding gift for her sign from the same DLYS! Holiday Edition, we were able to surprise Louann (a lovely Libra) who received a jar of Mexican Hot Cocoa Mix and Homemade Vanilla Marshmallows. (She must have had time to recover from the shock when this photo was taken, for she is clearly serenely floating in melting mallow heaven.)

We’d like to say we hope they enjoyed their gifts, but just look at those smiles.  The camera just doesn’t lie. Our many thanks to all who entered and we hope to make the contest an annual tradition, so don’t give up!  Next year  there will be another chance for you to be the one we feature blissfully indulging in holiday goodies.   Until then, wishing you all a wonderful and tasty year ahead.

Dine Like Your Sign! Holiday Edition

I don’t know if it’s the most wonderful time of the year, but it’s most indulgent, and as we all know, sometimes the most stressful.  For one month there’s suddenly so much to do on top of normal living – the decorating, the shopping, the social engagements.   But for me, the most frustrating part of the holidays is trying to figure out what presents to give.   We all know what it’s like to rush shopping malls in desperation, where they willingly pack the isles with items we would never consider buying for people if we were in our right mind.  (Oh admit it.  Would you really want a cotton candy machine?)

There’s one person who I never have to second guess.  Years ago I started a tradition of giving my mechanic Harry a basket of home-baked cookies.  The thing is, be careful which traditions you start, as they will become expectations (and believe me, when you live in Los Angeles, you want to be very, very good to your mechanic).   Now the assorted baked goodies are so anticipated that he starts dropping hints as early as October (I guess, just in case I forget. Ha.)   One year I made a big batch of my grandmother’s famous spaghetti sauce, filled some nice mason jars and gave them to friends with fresh pasta and a big colander.   Everyone loved it, and all I heard was how it was the best sauce they’ve ever tasted.  (Don’t thank me – thank Nana!)

So I’m dedicating one last  Dine Like Your Sign! to a suggestion of homemade gifts from your kitchen for each sign.  Sure, you can pick up a box of assorted chocolates or those boring Danish butter cookies no one likes but will still eat when all the good stuff is gone.  OR you can whip up some magic in your kitchen that is both sentimental and sensational.   Make a tradition of your own.  There are all kinds of wonderful delights you can create – fresh baked cookies, breads or muffins, or mason jars filled with dry mix recipes so they easily whip up their own goodies with a few ‘wet’ ingredients.  For those with less of a sweet tooth (huh?), what about herb and spice blends or infused oils and vinegars in elegant bottles.   Your creativity will also flourish coming up with ideas to decoratively wrap the gifts.  And it’s even more fun (and less work) if you invite a friend over and spend an afternoon creating in the kitchen keeping pace with some classic Christmas tunes.   Not only will it make for a mini-holiday party of your own, but it’s a whole lot more fun than spending an afternoon trying to find a parking spot at the mall and wresting the last foot massager away from that little old lady.  (She had it coming.)

And don’t forget you-know-who.

(You don’t want to end up on the Naughty List again!)

Ho Ho Ho-liday Contest !!!

It looks like Christmas is coming a little early this year, because we’re having another Dine Like Your Sign Contest! Everyone has been so supportive in all the issues of DLYS! that I wanted to say a very special thank you.  So here’s what I’m going to do…

• Send in your name, mailing address and astrological sign to leeann@sherastrology.com with the subject line reading DLYS! CONTEST.
  

• We’ll have a random drawing to choose not one, but TWO winners!

• The First Place Winner will be able to choose one item from any of the twelve editions of DLYS! If the winner happens to live in the Los Angeles Area, I will put on my apron and come to your home to make the recipe for you!  (Or deliver it pre-made, if you prefer.)   If the winner does NOT live in the Los Angeles Area, you can still choose any item from the entire year of DLYS! (as long as it is non-perishable) and I will send it as fast as the reindeer can fly.

• The Second Place Winner will receive the corresponding goodie for their astrological sign from this Special Holiday Issue of DLYS!

Note:  Previous winners from DLYS! Cancer Contest are not eligible.  So sorry Barbara & Dee!

The deadline is DECEMBER 27th!

Aries

This is your chance to tell them that they’re sweet and OK, a little hot, but they still make everyone nutty!

Spiced Mixed Nuts

2 tablespoons butter, melted
2 tablespoons maple syrup
1 tablespoon Worcestershire sauce
2 teaspoons ancho chile powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups mixed nuts, such as walnuts, pecans, hazelnuts and almonds

Preheat oven to 375°. Combine maple syrup, Worcestershire, chile powder, cumin, salt, and pepper in a large bowl, stirring well.  Add nuts to syrup mixture; toss well to coat.  Arrange nuts in a single layer on a jelly-roll pan lined with parchment paper.  Bake at 375° for 10 minutes or until lightly browned.  Let rest until cooled and the sugar has hardened, about 10 minutes  Store in an airtight container.

Taurus

Hand mixed jars of savory blends for the special carnivores in your life.

Assorted Meat Rubs

Each rub makes about 1 1/3 cups.  Instructions to include on the gift tag:  Store in airtight containers in a cool, dry place for up to 3 months. Up to 2 hours before cooking, coat 2 pounds of chicken, beef, pork, or seafood with 1 tablespoon of olive oil and sprinkle with 2 to 4 tablespoons of the rub. Cook as desired.

Barbeque Rub

1/2 cup paprika
3 tablespoons brown sugar
3 tablespoons dried oregano
3 tablespoons ground coffee
4 teaspoon kosher salt
1 tablespoons black pepper

Mediteranean Herb Rub

3/4 cup dried basil
1/4 cup dried thyme
2 tablespoons dried sage
2 tablespoons fennel seeds (optional)
1 tablespoon kosher salt
1 tablespoon black pepper

Magic Dust

1/2 cup paprika
1/4 cup kosher salt, finely ground
1/4 cup sugar
2 tablespoons mustard powder
1/4 cup chili powder
1/4 cup ground cumin
2 tablespoons ground black pepper
1/4 cup granulated garlic
2 tablespoons cayenne

Gemini

A tingly citrus surprise. Send with an airy angel food cake, or in a breakfast basket with a lemon poppy seed pancake mix.

Rosemary & Lemon Syrup

1 cup sugar
1 cup fresh lemon juice
1/4 cup roughly chopped rosemary leaves

In a small saucepan over medium-high heat, bring sugar and fresh lemon juice to a boil.  Add rosemary leaves. Reduce heat to maintain a simmer and cook until slightly thickened, about 10 minutes.  Add the zest of 1 lemon.  Transfer syrup to a small metal bowl and let sit until cool, about 10 minutes. Strain (discard the zest and rosemary) and use warm, let cool to room temperature, or store, covered and chilled, up to six months.

Cancer

Do they make scented candles to smell like freshly baked bread?  If not, they should!   Give them with a loaf of this — and a HUG!  (They’ll probably like the hug best of all.)

Cranberry Orange Bread with Grand Marnier Glaze

1 1/2 cups unsalted butter, softened, plus more for buttering pan
1 1/2 cups sugar
4 eggs
1 cup orange juice
1 cup sour cream
2 tablespoons freshly grated orange zest
2 teaspoons vanilla extract
4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups dried cranberries
2 cups powdered sugar
7 to 8 tablespoons Grand Marnier or other orange liqueur

Preheat oven to 330° F.   Butter two 6-cup-capacity loaf pans (or, if making the mini loaves, butter six 2-cup-capacity pans).  With an electric or standing mixer on medium speed, cream butter and sugar together in a large bowl until pale and fluffy, about 3 minutes.   Add eggs one at a time, mixing well after each.  Add orange juice, sour cream, orange zest, and vanilla; mix until blended.  In a separate bowl, whisk together flour, baking powder, and salt.   Add flour mixture and cranberries to wet ingredients, and mix just until dry ingredients are absorbed. (Do not overmix.)

Pour batter into prepared loaf pans.  Bake until a toothpick inserted in centers of breads comes out clean, 70 to 75 minutes for large loaves and 60 minutes for mini loaves.  Meanwhile, in a small bowl, whisk together powdered sugar and 7 tablespoons Grand Marnier.  (Glaze should have consistency of thick maple syrup or corn syrup. If it is too thick, thin with an additional tablespoon of liqueur.)  Let loaves cool in pans for 10 minutes, then remove and transfer to a cooling rack set over a large baking sheet.  With a thin skewer or long toothpick, poke deep holes in tops of loaves.  Drizzle with Grand Marnier glaze so that it coats the top, runs down the sides, and seeps through the holes. Let loaves cool completely, then wrap decoratively. Makes 2 regular loaves or 6 mini-loaves.

Leo

Fancy and seasonal. If the gift includes hand feeding them, I’m sure they won’t object.

Gingerbread Truffles

8 oz good quality bittersweet chocolate, chopped
8 oz good quality white chocolate, chopped
1 cup heavy cream
10 whole allspice berries
10 whole cloves
1 tablespoon molasses
1/2 teaspoon cinnamon
1/2 teaspoon sea salt
1 1/2 teaspoons grated fresh ginger root (use micro-plane grater)
16 oz bittersweet chocolate, melted to 115 degrees, for enrobing
Cinnamon, for dusting

Heat the cream with the allspice berries, cloves, molasses, cinnamon, sea salt, and grated ginger in a small saucepan.   When it reaches a boil, turn off the heat and let it steep at room temperature for 1 hour.  Meanwhile, chop the bittersweet and white chocolate and place in a large heatproof bowl.   When the cream has steeped for an hour, briefly heat it back up to a simmer then pour it through a fine-mesh sieve over the chopped chocolate. Let this mixture sit for about 5 minutes, so the chocolate will soften and melt.  Stir with a spatula gently until all the chocolate has melted and the ganache mixture is smooth and glossy. Chill the ganache for 3 hours so it firms up before scooping it.

After 3 hours, scoop the ganache into 1-inch balls, using either a spoon, a spring-loaded cookie dough scoop, or a melon baller.  Place the balls on a parchment-lined sheet pan, and chill overnight.

The next day, melt bittersweet chocolate in a bowl set over a pan of barely simmering water.  Take the bowl off the heat, let the chocolate cool to 115° F, then begin the process of enrobing the truffles: place a ball in the chocolate, use a fork to gently turn it so it gets fully coated, then lift it out of the ganache with the fork, tapping the side of the fork on the edge of the bowl to remove any excess melted chocolate.  Place on a parchment-lined sheet pan.  The chocolate will start to set up pretty quickly, so have your ground cinnamon nearby – sprinkle just a little on the top of each truffle.  Chill the enrobed truffles in the refrigerator for at least 1 hour, to harden fully.   Makes about 32 truffles.

Virgo

For all those health food nuts, here’s a little homemade nut butter with a mix for one of my absolute favorite bread recipes – dense and grainy. (If you’d prefer, you can make the bread and give it gift wrapped.)

Toasted Walnut Butter with Dried Cherries & Cacoa Nibs

2 cups raw, organic walnuts
1 tablespoon toasted walnut oil
1 tablespoon pure maple syrup, plus more to taste
1/4 cup unsweetened, unsulphured dried cherries, chopped
Pinch or two of fine Himalayan or sea salt (start with one pinch, blend, taste, and add more if needed)
1-2 tablespoons cacao nibs or finely chopped dark chocolate

Heat oven to 300° F.  Toast walnuts for 20 minutes and then cooled slightly (if you have time to soak your walnuts in water overnight first, go ahead and do so…this can help make them easier to digest; if you do soak them, rinse them in clean water and pay dry before toasting them, or skip the toasting step).  Process walnuts in blender (or food processor).  Add oil, if needed, to help blend them as they start to get sticky.  Keep blending until the mixture smooths out.  Add maple syrup, dried cherries, and salt, and process again.  Taste and add more salt or maple syrup, if necessary.  Using a rubber spatula, scrape the walnut butter into a small bowl and add the cacao nibs.  Mix well, then pack into a decorative one cup glass jar. Store in the refrigerator!  Will keep for a few weeks.

Swope Bread Mix

1 cups all-purpose flour
2 cups whole wheat flour
1/2 cup white sugar
1 teaspoons salt
2 teaspoons baking soda

Mix dry ingredients in bowl and pour into mason jar. Wrap decoratively and include the following instructions.

Gift Card: Preheat oven to 350 degrees F (175 degrees C).  Lightly grease 9×5 inch loaf pan. In a large bowl empty mix. In a separate bowl, dissolve 2 teaspoons baking soda in 2 cups buttermilk.  Stir buttermilk into flour mixture. Beat well. Pour batter into prepared pan. Bake in preheated oven for one hour.

Libra

These cozy beverages will come in handy when company drops in to socialize.  And homemade marshmallows, just as light and sweet as your Libras.

Homemade Hot Chocolate Mix with Bailey’s Marshmallows

1 vanilla beans
2 cups granulated sugar
12 oz high-quality semisweet chocolate, coarsely chopped
5 oz dark chocolate, coarsely chopped
1 cups Dutch process cocoa

Split and scrape vanilla beans and place in a large bowl or jar with the sugar.  Work seeds into the sugar with your fingers. Bury the pods under the sugar.   Cover tightly and let stand overnight (or up to months–vanilla sugar keeps forever) at room temperature.

In a food processor fitted with metal blade, process semisweet chocolate and dark chocolate until finely ground, using 4-second pulses.  Process in batches, if necessary.  Remove pod from sugar.  Add ground chocolate and cocoa powder to sugar and whisk to blend, making sure to combine well.   Store mix airtight at room temperature for up to six months.  To serve, heat 2 Tbsp of mix with 8 oz of milk over medium heat. Makes 76 2-Tbsp servings

Bailey’s Marshmallows

3 envelopes unflavored gelatin
1/2 cup Baileys Irish Creme
1 1/2 cup sugar
1 cup light corn syrup
1/8 tsp salt
1/2 cup water
1 tsp vanilla
Powdered sugar, for coating and dusting
Baking spray

Place Baileys in the bowl of a stand mixer fitted with the whisk attachment and sprinkle gelatin over top.  All of the powder should absorb within a few minutes – you might need to swirl the liquid in the bowl if powder remains on top. In a medium sauce pan, heat sugar, corn syrup, salt, and water over medium heat and stir constantly until the temperature reaches soft ball stage (240°F).    Add the heated sugar mixture in a slow, thin stream to the stand mixer while on low.  Increase speed to high and whip for 15 minutes, until thickened and mostly cooled.

Spray an 8×8 pan with baking spray and coat with powdered sugar.  Pour marshmallow into the prepared pan and let sit at room temperature for at least 4 hours (I always do overnight).   Dust your work surface with powdered sugar and turn the marshmallow out of the pan (pull up one of the corners of the marshmallow, flip, and let gravity do the rest).  Using a greased pizza cutter or knife, cut the marshmallows into 1-inch squares, dusting the cut edges with powdered sugar to prevent sticking.  Makes 64 Marshmallows (minus the casualties along the way. Oh no you didn’t….)

Store the marshmallows in a gallon zip-top bag with a few additional spoonfuls of powdered sugar (shake the closed bag to evenly distribute the powdered sugar).

Mexican Hot Chocolate Mix with Maple Marshmallows

3 cups non fat dry milk powder
1 3/4 cups powdered sugar
1/4  cup brown sugar
1 1/2 cups cocoa powder
3/4 cup white chocolate chips
3/4 cup semi sweet chocolate chips
1/4 Tsp. salt
2 Tsp. corn starch
1/2  Tsp. cinnamon
1/4 Tsp. cayenne pepper

In a large bowl, whisk together all ingredients.   In batches, pulse mixture in a food processor until smooth and well combined.  Store in a sealed container in a dry and dark place.

To make hot chocolate, put 1/3 cup of mixture into a mug and mix with hot water or milk.   Top with marshmallows and a sprinkle of cinnamon.

Maple Marshmallows

3 Tbsp. unflavoured gelatin powder (3 packets)
1/2 cup and 2 tablespoons of cold water
1 Tbsp. vanilla extract
1 Tsp. maple extract
3/4 cup water
1 1/4 cup dark corn syrup
1 1/2 cups granulated sugar
pinch salt
2 cups powdered sugar, divided
1 cup corn starch, divided

Prepare a 9×13 in baking pan with cooking spray. (Ensure the entire dish is coated, as the marshmallow mixture is very sticky. Combine 1/2 cup of powdered sugar with 1/4 cup cornstarch. Sift mixture into the baking dish and shake so the dish is coated. Set aside.

In a large bowl combine gelatin, vanilla extract, and maple extract with 1/2 cup and 2 tablespoons of cold water.   Gently whisk mixture until well combined and no lumps remain.   Continue to whisk until the gelatin reaches a consistency similar to baby food (about one minute).  Set aside.  In a medium saucepan combine 3/4 cup water, corn syrup, granulated sugar, and salt.  Whisk to combine and bring to a boil over medium high heat.  Cover pot, reduce heat and simmer for about 2 and a half minutes . Remove from heat.   Pour mixture over gelatin and beat on medium with an electric mixer until combined, about one minute.  Increase speed to maximum and beat for 15-20 minutes until the mixture is glossy and makes meringue like peaks.

Pour marshmallow mixture into prepared 9×13 inch dish and spread evenly.  Wet spatula and smooth the top until it’s even.   Leave the marshmallow mixture uncovered on a counter for 24 hours to set.  Once the marshmallows have set, prepare your workspace.  Combine remaining powdered sugar and cornstarch in a medium sized bowl.  Dust some of the mixture onto a cutting board.

Wet a sharp knife and drag it along the edges of the 9×13 inch dish to loosen the marshmallow mixture.   Sprinkle some of the powdered sugar onto the top of the marshmallows and flip the dish onto prepared cutting board.  Cut the marshmallows into squares, occasionally wetting the knife to make more precise cuts.  Toss marshmallow squares in the cornstarch sugar mixture until well coated.  Store marshmallows in a sealed container, layered between wax paper until gift wrapping.

Scorpio

That dark exterior is hiding a complex combination of salty and sweet. But you already knew that.

Dark Chocolate Cookies with Sea Salt Caramel Surprise

2 1/2 cups flour
3/4 cup unsweetened dark chocolate cocoa (Hershey’s sells it)
1 teaspoon baking soda
1 cup sugar
1 cup brown sugar
1 cup butter, softened
2 teaspoons vanilla
2 eggs
30-36 sea salt caramel candies (Trader Joe’s carries them)
2 tablespoons sugar

Preheat oven to 375° F. In a large mixing bowl, add sugar, brown sugar, butter, eggs and vanilla.   Mix together until well blended.  Add flour, cocoa and baking soda and mix well.  Refrigerate and chill dough for 30 minutes.  Roll dough into 1 inch balls and place caramel candy in the center of each dough ball.   Form the dough ball around the majority of the candy.  Roll each dough ball in sugar.  Very important step – do NOT pop in your mouth, but place sugar-side up on a baking sheet, about two inches apart. (It just had to be said.)   Bake for 7-10 minutes.  Let cool on pan for 1 minute then take off and place on cookie cooling rack.  Makes about three dozen cookies (minus whatever dough was ‘lost’ in the preparation. Hee hee!)

Sagittarius

The classic Italian holiday bread – fruity, but buttery light. After all, there’s a reason you see walls of them lining the stores during the holidays.

Panettone

1 cup golden raisins (5 oz)
1/2 cup sweet Marsala
1/2 cup warm milk (105–115°F)
2/3 cup plus 2 teaspoons sugar
4 teaspoons active dry yeast (from two 1/4-oz packages)
3 1/4 cups unbleached all-purpose flour
3 large eggs at room temperature for 30 minutes
1 large egg yolk
1 tablespoon finely grated fresh lemon zest
1 tablespoon fresh lemon juice
3/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, cut into 8 pieces and softened, plus additional for buttering cans
1 cup diced fine-quality candied citron (not a supermarket brand; 6 oz)
1 large egg yolk
1 tablespoon water

**Special equipment: a stand mixer fitted with paddle attachment; 2 (10- to 15-oz) clean coffee cans (paper or plastic labels removed); parchment paper

Simmer raisins in Marsala in a small saucepan 2 minutes.  Remove from heat and let stand until cooled to room temperature.  Meanwhile, stir together warm milk and 2 teaspoons sugar in bowl of mixer.  Sprinkle yeast over mixture and let stand until foamy, about 5 minutes.  (If yeast doesn’t foam, discard and start over with new yeast.)  Add 1/4 cup flour and beat at medium speed until combined.  Add whole eggs, yolk, zest, lemon juice, salt, and remaining 2/3 cup sugar and beat until incorporated.  Reduce speed to low, then mix in remaining 3 cups flour, 1/2 cup at a time.  Increase speed to medium-high, then gradually beat in butter, a few pieces at a time, and continue to beat until dough is shiny and forms strands from paddle to bowl, 4 to 6 minutes.  (Dough will be very soft and sticky.)  Drain raisins, discarding Marsala, then add to dough along with candied citron and mix at low speed until incorporated.   Scrape dough into a lightly oiled bowl and cover bowl with plastic wrap.  Let dough rise in a draft-free place at warm room temperature until doubled in bulk, 2 to 3 hours.

While dough rises, generously butter coffee cans and line bottom and side of each with parchment (use a round for bottom and a rectangle for side). Punch down dough with lightly floured hands and turn out onto a lightly floured surface. Halve dough and scoop 1 half into each can, pressing gently to expel any air bubbles.  Loosely cover cans with lightly buttered plastic wrap.  Let dough rise in a draft-free place at warm room temperature until dough reaches top of cans, 2 to 3 hours.  (Alternatively, let dough rise in refrigerator 8 to 12 hours; bring to room temperature, 3 to 4 hours, before baking.)

Put oven rack in lower third of oven and preheat oven to 375°F.   Beat together yolk and water and lightly brush top of dough with egg wash.  Bake until tops are deep golden brown and bottoms sound hollow when tapped (remove from cans first), 35 to 40 minutes.  (Firmly thump bottoms of inverted cans to remove.)  Transfer loaves to a rack and discard parchment.  Cool to room temperature.

Note: Panettone keeps, wrapped tightly in plastic wrap and then foil, frozen 3 weeks.  (Yeah, like it will last that long..)

Capricorn

The mighty goats aren’t much into the sweets, so why not go savory? Here’s a unigue homemade mustard with apricots steeped in bourbon. It can be paired with some specialty sausages, crackers, soft pretzels, etc.

Apricot-Bourbon Mustard

2/3 cup yellow mustard seeds
1 cup bourbon, such as Maker’s Mark
2/3 cup water
2/3 cup packed chopped dried apricots
4 tablespoons cider vinegar
4 tablespoons honey
1 tablespoon kosher or sea salt

Put the mustard seeds in a medium bowl and pour in 2/3 cup of the bourbon and the water.  Soak the mustard seeds overnight or for up to 24 hours.

At least 1 hour before you plan to make the mustard, put the apricots in a bowl and pour in the remaining 1/3 cup bourbon.  Macerate the apricots until most of the bourbon is absorbed. (The apricots need to soak for a minimum of 1 hour, or you can start soaking them at the same time you prepare the mustard seeds.)

Before making the mustard, wash the jars and lids in hot, soapy water and dry thoroughly.  Alternatively, run the jars through the regular cycle of your dishwasher.

To make the mustard, first strain the mustard seeds, reserving the soaking liquid.  Set aside the mustard seeds.  In a food processor fitted with the metal blade, combine the apricots, any unabsorbed bourbon remaining in the bowl, cider vinegar, honey, and salt.  Purée until almost smooth.  Add the mustard seed soaking liquid and continue to purée until smooth.  Add the mustard seeds and process until about half of the seeds are cracked and the others are incorporated but still whole.  Evenly divide the mustard among the prepared condiment jars, leaving 1/2 inch headspace.  Wipe the rims clean and secure the lids.  Label and refrigerate for at least 2 weeks to allow the flavors to develop and mature.  Makes enough to fill four (6-ounce) condiment jars.  Refrigerate for a minimum of 2 weeks for full flavor and up to 3 months.

Gift Card: This Apricot-Bourbon Mustard was made on [give date] and can be enjoyed for up to 3 months, kept in the refrigerator.

Aquarius

Someone has to get the fudge.  It’s tradition!  Best to give to the Aquarians, because they’re all about communal property.

Peppermint Pistachio Fudge

2 tablespoons unsalted butter
6 oz. semi-sweet chocolate chips
6 oz. bitter-sweet, or dark chocolate chips
14 oz. can organic condensed milk
1 cup roughly chopped pistachios
1 teaspoon concentrated peppermint extract (my addition for a holiday flavor, vary this based on the strength of the extract you find – taste test before pouring into the pan to set!)

Over a double boiler, melt the butter on low heat.  Add the chocolate and stir till it all melts smoothly.   Add the condensed milk and peppermint extract, and mix.   Add the nuts, mix, then take it off the heat and pour it into a big, shallow foil pan.  A bigger pan means more pieces, and shallow means not as large a piece.   Let the whole thing cool to room temperature, then refrigerate till the fudge sets.  Slice the fudge into little squares of varying size, so you can decide just how Nice or Naughty the recipients are(!).  Keep stored in a container lined with parchment in the fridge.

Egg Nog Fudge

2 cups granulated sugar
1/2 cup butter
3/4 cup dairy eggnog
10.5 ounces white chocolate bars, chopped into small pieces
1/2 tsp freshly grated nutmeg, plus a little more for the top of the fudge
7 ounce jar marshmallow creme
1 teaspoon rum extract

Line a 8 or 9-inch square pan with foil and let it hang over the sides.  Butter the foil. In a heavy, 3-qt saucepan combine sugar, butter, and eggnog.  Bring to a rolling boil, stirring constantly.  Continue boiling 8-10 minutes over medium heat or until a candy thermometer reaches 234°F, stirring constantly to prevent scorching.  Remove from heat.  Using a wooden spoon, work quickly to stir in chopped white chocolate and nutmeg until chocolate is melted and smooth.  Stir in marshmallow creme and rum extract.  Beat until well blended and then pour into prepared pan.  Sprinkle with a little freshly ground nutmeg on top.  Let stand at room temperature until cooled.  Refrigerate if you’d like to speed up the process.  When completely cool, cut into squares.  Store in covered container.

Pisces

Enough of these magic balls, and you’ll be transported to a very dreamy place. Just make sure those sugar plum fairies don’t get you! They’re wicked.

Spiced Bourbon Balls

1/2 cup chopped raisins
1/4 cup bourbon
2 cups chocolate wafer crumbs (about 18 ounce package)
1/2 cup firmly packed dark brown sugar
1/2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup finely chopped pecans
1/4 cup unsulfured molasses
Finely chopped pecans or cocoa powder for coating

In the small bowl macerate (soak) the chopped raisins in the bourbon for 15 minutes.  In the large bowl stir well the chocolate wafer crumbs, dark brown sugar, pecans, cinnamon, ginger, and cloves.  Add the raisin mixture and molasses and stir until the mixture clumps together.  Shape the mixture into 1-inch balls (we made them smaller) . If the balls are a little dry and crumble, sprinkle some more bourbon over the mixture and stir again.  Roll the balls in the chopped pecans or the cocoa powder.  Store the bourbon balls in an airtight container in a cool dark place for at least 1 week before serving.   (Time is what makes them extra boozie.)  Makes about 36 balls.

Espresso Grand Marnier Balls

1 package (9 ounces) chocolate wafers
1 cup skinned toasted hazelnuts
1-1/2 cups confectioners’ sugar
1 Tablespoon instant espresso powder
1/2 cup Grand Marnier or other orange liqueur
2-1/2 Tablespoons light corn syrup
1/2 cup granulated sugar

Pulverize the chocolate wafers and hazelnuts together in a food processor.  Add the confectioners’ sugar and process to combine.  Dissolve the espresso in the Grand Marnier and add to the chocolate crumbs along with the corn syrup.  Process until the mixture forms a moist mass.  Break off small pieces of the dough and roll them into 1-inch balls. Place the granulated sugar in a shallow bowl and roll each ball in the sugar to coat. Store loosely packed between layers of waxed paper in a cookie tin.  Let age 1 week before serving.  Makes 4 to 4-1/2 dozen cookies.

Dine Like Your Sign! Scorpio

We’ve had a lot of fun throughout this journey of Dine Like Your Sign!  So many parties, so many people, so many tasty, indulgent nibbles.  But as we all know, sometimes food isn’t the only thing you want to nibble.  You know what I mean?  No?  OK, well sometimes three really is a crowd.  Ahhhh …that’s right.  We’ve entered the lair of sexy Scorpio so this month there will be a special invitation for only one – the one who sets your heart racing and makes you wish you were a master in the art of seduction.  Yes, reservations at a fancy restaurant can be sexy, but what’s even sexier is dining in – no distractions, no audience, just the two of you in a steamy, edible world of your own.  Is it me or did it just get hot in here?

Hmmm… how would a Scorpio invite their beloved prey to dinner?  Just a standard invitation won’t do.  Evite?  How adorable.  Think of something enticing, mysterious.  Perhaps a suggestive riddle only they will understand attached to a single rose?  What about a personalized fortune cookie with the dinner details instead of a fortune?  What about a scavenger hunt of erotic items leading to the tantalizing final destination?  YOU.  That’s it – make them work for it, not to mention they’ll build up an appetite.  Grrr!  For the meal, mood is key-  candlelight, or even better, eating in front of a roaring fire.   Pick your favorite selection of mood music, be it Barry White or Barry Manilow.  (Hey, no judgement – whatever gets your engine humming.)  Instead of eating in the dining room, try tossing some pillows on the floor and turning the coffee table into a makeshift dinner table.  It’s very relaxed, and you’re already lounging comfortably, so you can wear whatever you want, or not.   Together you can nurse a special vintage of wine, the magical elixir the Romans dedicated to Bacchus, the god of ecstasy.  There is evidence that as far back as Ancient Egypt, man has been transforming grapes into wine, one of the world’s finest symbols of romance.  But a word of caution – you may want to be careful with the amount of alcohol consumed, as it can interfere with certain post-dinner activities.  As written by Shakespeare in Macbeth, alcohol “provokes the desire, but takes away the performance.”   And kids think they can’t learn anything from Shakespeare.  Grrrrr-eth, m’lady!

As always with company, do as much prep work in advance as possible, but even the meal itself should be simple.  It should really go without saying, but this is the one time you’ll want to spend as little time in the kitchen as possible! You don’t want to leave your one and only guest alone – unless you invite them in so  the two of you can cook together (see Risotto recipe!). Choose foods that you can eat with your hands, or feed another.  Something warm and dripping you lick off your fingers.  Aromatic foods that stimulate all the senses.  Spicy foods that open up the capillaries, turn your skin a flushed red and set the stage for desire.  Many foods are thought to be aphrodisiacs, foods with the potential to raise sexual hormone levels and increase fertility.  In ancient Greece it was believed that all seafoods were, essentially, the playthings of the goddess of love.  But particularly shellfish, like mussels and oysters, which provide lean protein for sustained energy.  They’re also rich in iron, selenium and zinc – all essential for a healthy libido.   Dark Chocolate (SOLD!) contains phenyl ethylamine (PEA), which triggers the release of feel-good dopamine in the brain and is released naturally during sex. The higher the percentage of cocoa, the better.  And then there are avocados, which have a silky, smooth texture that just slithers in your mouth like velvet.  You get the idea.  Is there any evidence supporting the effects of aphrodisiacs?  Not much, but wouldn’t it be noble of you to do some research of your own?  Strictly in the name of science, of course.  Nobel Prize here you come!

Everyone has their own idea of what’s sexy.  (It’s possible George Clooney is the only thing on which we all agree.)  But what I find ultimately sexy is someone who can really cook.  Take out?  Not sexy.  Can openers?  Not sexy.  Frozen dinners?  So not sexy.   Modern conveniences have made it so easy for us to eat without partaking in the preparation.   But when we do that, we lose touch with our own sensual nature.  We miss out on the smells lingering as they meld into one dish.  We forgo the taste of the creation dancing on our tongue, searching for what more needs to be caressed into the flavor.  We miss out on getting our hands dirty; molding and working dough or pasta.  Are we crazy?  Would we skip over foreplay because it’s faster and more convenient to have it microwaved?  The greatest of lovers know, speed is not a virtue.  Cooking, like many things in life, is more than just a precursor to sensual activities; it’s one of the most sensual acts you can do.  Even better when you invite a tall dark stranger in to be your sous chef.   I beg of you, don’t let the fire go out of your kitchen!  You might discover it’s the most passionate room in the house.  Just don’t set it on fire.  Kitchen fires?  Not sexy.  Then again, they do bring firemen who are very sexy; not to mention it’s widely known that firemen can cook.  See what I’m saying?   Grrrrr!

PLEASE NOTE!  Sorry, but the recipes below are meant to serve more than one, so don’t anybody call me kinky!  If you’re cooking for only two, you may have to scale them down, or you’ll have leftovers.  (Leftovers = an excuse to invite them back.  Oh my, what will I do with all this leftover risotto…Wink wink!)

Gruyère Fondue with Caramelized Shallots

I think cheese alone is a sexual experience and I’m not ashamed to say it.  Melt it down, toast some baguette cubes, add one lover, and you have a recipe for dripping sensuality.  Just be sure to remember hot cheese can burn!  A trip to the ER for second degree burns?  Not sexy.

1 Tbsp butter
1 1/4 cups thinly sliced shallots (about 6 ounces)
1 tsp. sugar
1 1/2 cups (or more) dry white wine
14 oz. grated Gruyère cheese (about 3 1/2 cups packed)
2  Tbsp all purpose flour
Generous pinch of ground nutmeg

1 sourdough baguette, cut into 1-inch cubes

Melt butter in heavy medium skillet over medium heat. Add thinly sliced shallots and sauté 3 minutes. Reduce heat to low; sprinkle shallots with sugar, salt and pepper. Sauté until shallots are caramelized, about 15 minutes. Transfer shallots to small bowl. Add 1 1/2 cups wine to skillet; boil 1 minute.  Pour wine into heavy medium saucepan; set over medium-low heat. Toss cheese with flour in medium bowl to coat. Add half of caramelized shallots to wine; add cheese mixture by handfuls, stirring until cheese melts and is smooth before adding more. Thin with more wine if mixture is too thick. Season with nutmeg, salt and pepper.   Transfer cheese mixture to fondue pot. Set pot over candle or canned heat burner. Top fondue with remaining caramelized shallots. Serve with bread cubes.  (Serves 4)

Poached Oysters in Fennel-Saffron Soup

Oysters, fennel and saffron are all known for their traditional aphrodisiac properties.  If you’ve never tasted saffron and this will be your first time (sniff!) tasting the pungent and expensive spice, you’re in for a treat.  In Egypt, Cleopatra used saffron in her baths so that lovemaking would be more pleasurable.   So, if there’s any leftover from the soup…. Grrr!

2 Tbsp (1/4 stick) unsalted butter
2 medium fennel bulbs, trimmed, each cut lengthwise into 6 wedges
1 cup water
1 Tbsp olive oil
3 garlic cloves, chopped
1/8 tsp. crumbled saffron threads
4 8-ounce bottles clam juice
1 cup whipping cream
3 Tbsp Pernod or other anise-flavored liqueur
3 cups freshly shucked oysters or three 8-ounce jars shucked oysters

Melt butter in heavy medium skillet over medium heat. Add fennel and sauté until golden, about 10 minutes. Add 1 cup water; cover and cook until fennel is very tender, about 20 minutes. Puree fennel mixture in processor. Set aside.  Heat oil in heavy large saucepan over medium heat. Add garlic and saffron; sauté 1 minute. Add clam juice, cream, and Pernod and bring to simmer. Add fennel puree and bring to simmer. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated. Simmer before continuing.) Add oysters with their liquor to cream mixture and stir to heat through. Ladle soup into bowls.  (Makes 8 servings)

Pear, Arugula, and Pancetta Salad

Arugula, also known as ‘rocket lettuce’, was quite often associated with Priapus, a minor Roman god of fertility.  It’s a spicy little green that will hurt your palate in all the right ways.  Ouch, oooh, mercy..

For vinaigrette:

1 Tbsp Champagne vinegar
1 Tbsp mild honey
1/2 Tbsp fresh lemon juice
1/8 tsp. salt
1/8 tsp. coarsely ground black pepper

3 Tbsp olive oil

For salad:

2 oz thinly sliced pancetta (4 to 5 slices)
1 Tbsp olive oil
2 firm-ripe pears
4 cups baby arugula or torn larger arugula (1 1/4 lb)
3 oz ricotta salata, thinly shaved with a vegetable peeler

Whisk together vinegar, honey, lemon juice, salt, and pepper in a salad bowl. Add oil in a slow stream, whisking until combined well.  Cook pancetta in oil in a 10-inch heavy skillet over moderate heat, turning frequently, until just crisp, about 5 minutes. Transfer to paper towels to drain (pancetta will crisp as it cools). Tear into bite-size pieces. Halve pears lengthwise, core, and cut lengthwise into 1/4-inch-thick slices.   Add pears to dressing along with arugula, cheese, and pancetta, tossing to coat.

Risotto with Leeks, Shiitake Mushrooms, and Truffles

Truffles are sexy because they’re succulent, rich and so rare they’re like buried treasures rooted out by wild hogs.  OK, that killed the moment.  Risotto is very sexy because it takes attention through frequent stirring to get the smooth texture just right.  You might need some help stirring in the kitchen, and my it’s so hot it here… Grrrr!

2 large leeks (white & pale green parts), halved, thinly sliced crosswise (about 2 cups)
3/4 cup whipping cream
1 pound shiitake mushrooms, stemmed, cut into 1/4- to 1/3-inch-thick slices
1 large onion, halved, thinly sliced lengthwise
1/4 cup (1/2 stick) butter, melted
1 Tbsp white truffle oil
1 tsp. minced fresh thyme leaves
4 Tbsp (1/2 stick) butter, divided
1 large onion, chopped
1 1/2 cups arborio rice
1/2 cup dry white wine
5 cups (or more) hot vegetable broth
1/2 cup grated Parmesan cheese
2 tsp. shaved or chopped black truffle (optional)
Chopped fresh parsley

Bring leeks and cream to boil in heavy medium saucepan. Reduce heat to medium and simmer until leeks are tender and cream is thick, stirring often, about 15 minutes. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.

Preheat oven to 400°F. Toss all ingredients on rimmed baking sheet. Sprinkle with salt and pepper. Roast until mushrooms are tender and light brown around edges, stirring occasionally, about 45 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add onion and cook until beginning to soften, about 5 minutes. Add rice; stir 1 minute. Add wine and stir until almost all liquid is absorbed, about 1 minute. Add 1 cup hot broth. Simmer until broth is almost absorbed, stirring often, about 4 minutes. Add more broth, 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is tender and mixture is creamy, about 20 minutes longer. Stir in leek mixture, mushroom mixture, remaining 2 tablespoons butter, cheese, and truffle. Transfer to large bowl, sprinkle with parsley, and serve.  (Makes 6-8 first-course servings)

Beet Ravioli with Poppy Seed Butter Sauce

You know what isn’t sexy?  Chef Boyardee.  Homemade ravioli?  Veeery sexy.  Especially when these pillows are filled with blood red roasted beets, milky ricotta all swimming in a sea of butter sauce.  Have you ever heard anyone called margarine sexy?  Neither have I.

2 large red or golden beets (about 14 ounces)
1/2 cup fresh whole-milk ricotta cheese
2 Tbsp dried breadcrumbs
1 1/4 pounds Fresh Egg Pasta
1/2 cup (1 stick) butter
1 Tbsp poppy seeds
Freshly grated Parmesan cheese

Tip:  You can use won ton wrappers instead of egg pasta.  They’re pre-cut for the perfect size.

Preheat oven to 400°F. Wrap beets individually in foil; place on baking sheet. Roast until tender when pierced with knife, about 1 hour. Open foil carefully (steam will escape). Cool. Peel beets; finely grate into medium bowl. Add ricotta cheese and season to taste with salt and pepper. Stir in breadcrumbs. Roll Fresh Egg Pasta dough into sheets according to recipe. Place 1 dough sheet on work surface. Using 3-inch round biscuit cutter, cut sheet into 7 rounds. Transfer rounds to lightly floured baking sheet; cover with plastic wrap. Repeat with remaining dough for total of 56 rounds.

Sprinkle 2 smooth kitchen towels with flour. Place 8 pasta rounds on work surface, keeping remaining dough covered with plastic. Place small bowl of water next to work surface. Spoon 1 teaspoon beet filling onto half of each round. Dip fingertip into water and dampen edge of 1 round. Fold dough over filling, pushing out as much air as possible and pressing edges firmly to seal. Transfer to prepared towels. Repeat with remaining rounds. (Can be prepared 1 week ahead. Transfer to rimmed baking sheet and place in freezer until frozen solid, about 6 hours. Transfer ravioli to resealable plastic bags.)

Melt butter in large skillet over medium heat and stir in poppy seeds; keep warm. Working in batches, cook ravioli in large pot of boiling salted water until cooked through, stirring often, about 2 minutes. Using slotted spoon, transfer to skillet with melted butter; toss to coat. Divide ravioli among 8 plates; sprinkle with Parmesan.   (Makes 8 first-course servings)

Sea Scallops with Cilantro Gremolata and Ginger Lime Beurre Blanc

Yes, even more seafood, now with ginger and lime to make a spicy and sweet concoction.  Scallops are quick and easy to make, leaving more time for, you know, other recreational activities.  Not to mention you can impress your lover with fancy culinary terms like ‘beurre blanc’.  Why it practically purrs when you say it.  See – chefs are soooo sexy.

1 1/2 Tbsp finely chopped fresh cilantro

1 small garlic clove, minced
Finely grated zest of 1 small lime (3/4 teaspoon)

2 Tbsp minced shallot
1 Tbsp finely grated peeled fresh ginger
3 Tbsp fresh lime juice
1/4 cup dry white wine
1 stick (1/2 cup) cold unsalted butter, cut into tablespoon pieces
White pepper

24 sea scallops (1 1/2pounds), tough muscle removed from side of each if necessary
1 tablespoon olive oil

For gremolata:  Stir together cilantro, garlic, and zest in a small bowl.

For beurre blanc:  Simmer shallot and ginger in lime juice and wine in a small heavy saucepan until liquid is reduced to about 2 tablespoons. Whisk in butter 1 tablespoon at a time, adding each new piece before previous one has completely melted and occasionally lifting pan from heat to cool mixture. (Sauce must not get too hot or it will separate.) Pour sauce through a fine sieve into a bowl (discard solids), then return to cleaned pan. Season with salt and white pepper and keep warm while cooking scallops.

Sauté scallops:  Pat scallops dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté scallops, turning once, until golden and just cooked through, 4 to 5 minutes total.   Sprinkle scallops with gremolata and serve with sauce.

Motlen Chocolate Lava Cakes with Mint Fudge Sauce

You think it’s just a boring little cake, but then your fork unleashes a flood of oozing fudge, like the violent river of passion surging toward your lover.

Sauce:
4 1/2 oz bittersweet (not unsweetened) or semisweet chocolate, chopped
2 oz unsweetened chocolate, chopped
1/3 cup hot water
1/4 cup light corn syrup
3/4 tsp. peppermint extract

Cakes:
5 oz bittersweet (not unsweetened) or semisweet chocolate, chopped
10 Tbsp unsalted butter
3 large eggs
3 large egg yolks
1 1/2 cups powdered sugar
1/2 cup all purpose flour

For sauce:  Stir both chocolates in top of double boiler over barely simmering water until melted. Add 1/3 cup hot water, corn syrup and extract; whisk until smooth. Remove from over water. Cool slightly. (Can be made 2 days ahead. Cover; chill. Before serving, rewarm in saucepan over low heat, stirring constantly.)

For cakes:
Preheat oven to 450°F. Butter six 3/4-cup soufflé dishes or custard cups. Stir chocolate and butter in heavy medium saucepan over low heat until melted. Cool slightly. Whisk eggs and egg yolks in large bowl to blend. Whisk in sugar, then chocolate mixture and flour. Pour batter into dishes, dividing equally. (Can be made 1 day ahead. Cover; chill.)

Bake cakes until sides are set but center remains soft and runny, about 11 minutes or up to 14 minutes for batter that was refrigerated. Run small knife around cakes to loosen. Immediately turn cakes out onto plates. Spoon sauce around cakes.

Chocolate Chile Bread Pudding

This one’s for Carol!   Rich dark chocolate with a spicy kick to get the blood flow moving in the right direction, if you know what I mean.  Grrrr….

1 Tblsp unsalted butter plus additional for greasing ramekin
1/3 cup heavy cream
2 oz fine-quality bittersweet chocolate (not unsweetened or extra-bitter), chopped
1 1/2 tsp. sugar
1/2 tsp. vanilla
1/4 tsp. cinnamon
1/8 tsp. cayenne
1 large egg, lightly beaten

3/4 cup cubes (1/2 inch) firm white sandwich bread (from about 2 slices)

Special equipment: an 8-ounce ramekin or a muffin tin with 1-cup muffin cups
Accompaniment: vanilla ice cream (optional)

Put oven rack in middle position and preheat oven to 350°F. Generously butter ramekin or 1 muffin cup.   Cook butter (1 tablespoon), cream, chocolate, sugar, vanilla, cinnamon, cayenne, and a pinch of salt in a 1- to 1 1/2-quart heavy saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth, 1 to 2 minutes. Remove from heat and whisk in egg until combined. Fold in bread cubes and let stand 5 minutes.  Fill ramekin with bread mixture and bake until puffed and set around edge but still moist in center, 15 to 20 minutes. Cool 5 minutes before serving.

Goat Cheese-Stuffed Roasted Figs

For the non-chocoholics.  (Rumor has it they do exist…like Big Foot!)  These are very simple, and dripping with warm honey.  Oops, did some of that drip on your lover?  You can take care of that.   And if you’re feeling particularly naughty you can find some fig leaves for a little Adam & Eve roll playing.  Grrr…

12 figs
Goat Cheese
Warmed honey

Quarter 12 figs, cutting three-quarters of the way down. Stuff the figs with goat cheese. Roast in an oiled pan at 425° for 12 minutes, until softened. Serve drizzled with warmed honey.

And last but not least, I must give you something to make for breakfast, assuming the evening goes as well as it should.  You can thank me later.

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Crêpes with Strawberries and Muscat-Yogurt Sauce

1/2 cup all-purpose flour
1/2 tsp. salt
3/4 cup skim milk
1 large egg
Vegetable oil
1 cup plain low-fat yogurt
2 Tbsp honey
1 Tbsp Muscat dessert wine
1/4 tsp. grated orange zest
24 strawberries, sliced
Confectioners’ sugar, for dusting

In a small bowl, whisk the flour with the salt. Add the milk, egg and 1 tablespoon of oil and whisk until smooth. Cover and let rest for 20 minutes. In another small bowl, whisk the yogurt, honey, Muscat and zest.

Preheat the oven to 350°. Heat an 8-inch nonstick skillet. Rub the pan with an oiled paper towel. Add about 3 tablespoons of the crêpe batter, swirling the pan to coat evenly; pour off any excess. Cook the crêpe over moderate heat until the bottom is brown in spots and the sides are crisp, about 2 minutes. Flip the crêpe and cook for 1 minute longer. Transfer to a baking sheet; repeat to make 7 more crêpes.  Fold the crêpes into quarters and bake until hot, 4 minutes. Place 2 crêpes on each plate. Top with the yogurt sauce and garnish with the strawberries. Dust with confectioners’ sugar and serve immediately.

Smoked Salmon Benedict

3 Tbsp minced shallots
2 tsp. dry mustard
1 1/2 cups dry white wine
3/4 cup whipping cream
3 Tbsp white wine vinegar
12 large eggs
6 3/4-inch-thick slices brioche loaf or egg bread, lightly toasted, each slice cut in half on diagonal
8 oz thinly sliced smoked salmon (not lox)
3 large egg yolks
3 Tbsp chopped fresh dill
Fresh dill sprigs (optional)

Combine shallots and mustard in medium saucepan. Gradually whisk in wine. Boil over high heat until mixture is reduced to 1/2 cup, whisking often, about 10 minutes. Whisk in cream. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)

Fill large bowl with cold water. Bring large skillet of water to boil; add vinegar. Reduce heat to medium-low. Working with 6 whole eggs at a time, crack eggs open and add to simmering water. Cook until whites are set, about 3 minutes. Using slotted spoon, transfer 1 egg at a time to cold water. Reserve skillet with vinegar water. (Can be prepared 1 hour ahead. Let stand at room temperature.)

Place 2 toast triangles on each of 6 plates. Top with salmon. Bring vinegar water to simmer. Transfer cream sauce to top of double boiler over simmering water. Whisk 3 raw egg yolks into cream sauce. Whisk constantly until sauce thickens and instant-read thermometer inserted into sauce registers 160°F, about 4 minutes. Remove from heat. Add chopped dill and whisk 1 minute. Using slotted spoon, gently transfer poached eggs, 1 at a time, from bowl of cold water to skillet of simmering vinegar water. Cook eggs until warm, about 30 seconds. Using slotted spoon, transfer 1 poached egg to each toast triangle. Spoon sauce over. Garnish with dill sprigs, if desired.

Spotlight on Scorpio

“ And now the end is near, and so I face the final curtain….”

-  Frank Sinatra’s ‘My Way’

Deep into the sun’s sojourn through Scorpio is a day honored in many cultures known as ‘Dia de Los Muertos’ or ‘Day of the Dead’.  The scales of the zodiac have now shifted toward descent, as autumn when the leaves but begin to fall signaling the fading of light and life – harbingers of the inevitable final destination we’d rather not discuss.  It is a day of remembrance for our dearly beloveds who have crossed over to that ultimate unknown.  Many would find the concept macabre or at least sad, but few holidays are filled with more color and life than these celebrations.  Short of politics and religion, death is a topic frequently avoided despite the stark certainty as our final destination.  But not Scorpio, the one sign to welcome the dark scythe carrying companion and follow the path of the flying monkeys.  That looks way more exciting than a silly yellow brick road.

Scorpios can be spotted upon sight.  Like Leos, they have an undeniable magnetism, though it’s far more subdued.   As opposed to the radiating energy of a sun, this is the gravitational draw of a black hole with a draw so powerful not even light can escape.  Theirs is a tantalizing allure, a walking labyrinth of mystery wrapped up in a dark and dangerous package – you know, the kind your mother warned you about.  How can you resist when they’re practically a walking hazard sign and tantalizing invitation wrapped in one?  But don’t sell them short.  They’re more than just a sexy package wrapped in black leather.  What appears to be a quiet exterior hints at a powerful reserve of depth and fortitude.  Remember this is the fixed water sign, which combines the strength and persistence of earth with the emotional sensitivity of water.  Scorpios are capable of great accomplishments, being willing to delve into the well of human emotions to reach peak experiences.  They’re motivated by self-mastery, probing into their unconscious to reach a fearlessly thorough level of understanding, willing to ferret out internal blockages, resistances or lingering fears.  You can call them intense, but even in describing them that word seems impotent, and yet it’s the best we can do.  I believe that astrologers frequently use the word fearless to describe Aries, when this is the sign that takes it to a whole new level.   The truth is Scorpio is what Aries want to be when it grows up.  It’s a whole different mentality when you’ve been around the zodiac long enough to know there are things deserving of fear, and be willing to stare them down.  Like their scruffy Aries cousins, Scorpios are known to be direct and brutally honest, though again with age, they’ve learned there is a strategic wisdom in silence.  Rest assured, you’ll get as much information as they want you to have – no more.  They’re frequently called controlling, vindictive and vengeful – all hard to deny for those on the receiving end of their sting.  But let he who has not had those urges cast the first stone.  The difference between the rest of us and Scorpios is they’re honest –open with all their motivations, even those that terrify us.  It may seem shocking, considering we’ve barely left the cordial and socially proper Libra.  Scorpios are compelled to strip away the masks of social etiquette to discover the truth, our authentic selves.   Who we think we are can no longer survive the light of truth.  What no longer serves us festers, and dies, nourishing the soil so that it may be rich enough to build new life – something real.

It’s hard to imagine that the robust American President Theodore “Teddy” Roosevelt (October 27th) ever suffered from a ‘weak constitution’.  Childhood asthma made him committed to overcoming his limitations through living a strenuous life.  But a year after graduating from Harvard, he was elected to his first political office.  At the tender age of 42 he was the youngest man to ascend to the Oval Office (though not by election, but upon the assassination of President McKinley).  His administration was characterized by his slogan, “Speak softly and carry a big stick.”  His forceful and direct personality made it clear the United States was emerging as a world power.  Yet his political career was but a slice of his life, as he also excelled as explorer, hunter, author and soldier.   He was a huge force behind the completion of the Panama Canal, laid a monumental foundation for the conservation movement and was the first American to win the Nobel Prize in any field when he negotiated an end to the Russo-Japanese War in 1905.

One of the most serious health problems to face the United States during the 20th Century was the polio epidemic.  The crippling disease took thousands in fatalities, but left tens of thousands in various states of paralysis, not to mention a nation paralyzed in fear.  Jonas Salk (October 28th) decided to forgo becoming a physician opting for medical research when he undertook the task of finding a cure.  After seven relentless years of development, the vaccine was made public in 1955 and Salk was hailed a “miracle worker.”  Harnessing the Scorpionic intensity of purpose, he would not rest until he found a safe, effective vaccine as quickly as possible, without the motivation of personal profit.  When an interviewer asked who held the patent, he replied, “There is no patent. Could you patent the sun?”  You mean there was a time when helping people took precedent over astronomical pharmaceutical profits?  Before my time, I guess…

Akin to Roosevelt, American film director Martin Scorsese (November 17th) was also deeply affected by asthma.  Unable to participate in sports, he spent the majority of his childhood in movie theatres, where he developed a passion for the cinema.  Many of his films address such themes as guilt and redemption, crime and violence with an almost operatic eloquence.  His 1976 film Taxi Driver is considered a landmark for its dark and shockingly, unapologetic honesty as it follows one man’s descent into insanity.  Even one of his ‘lighter’ films, The Age of Innocence, dealt with issues of morality, scandal, and passionate longing repressed in the proper Victorian Age.  Few artists have made such an imprint on their field, so much to have necessitated their own adjective to describe their films – ‘Scorsesian’, which come to think of it, sounds an awful lot like the sign his work so searingly represents.

I’ll be honest — Scorpios have always scared me.  It’s not like I don’t have good reason, as they are the perpetually undefeated champion of the title Most Likely To Hunt You Down And Kill You In Your Sleep.  They wear the belt proudly.  I’m always afraid I’ll do or say something to piss them off, and I may not even know what it was.  Years will pass, but they’ll remember.  Not to mention if anyone is capable of quick and mortal wounding, it’s these stealth assassins.  They don’t take prisoners.  In fact, chances are you won’t even find the body.   Given the choice, I would avoid them, like that foreboding figure in the wrong part of town.   If Leos are my kryptonite, then Scorpios are my mace.  And yet I’ve found them peppered throughout my life through some very influential experiences.  (So I guess that would make them pepper spray.  Sorry, bad joke..)   But I can say this, of all the signs there are few I respect, and possibly envy, more than Scorpios.  Yes, the effortless dark and sexy vibe does make them instantly cool, but deep down I know they’re living more than perhaps all of us.  Their intense drive, their complete intolerance for superficiality may be due to their understanding of our gross mortality; that we’re all living on borrowed time.  Great debate exists about what lies beyond in the afterlife, but it’s impossible to truly know.  I’ve never understood the obsession with what will happen after we pass at the expense of all the living to be done now.  Every day more sands slip through our hourglass, yet Scorpio gives us our wake-up call with a not so gentle warning not to squander the luxurious currency of time.  It is still early, with a great deal of preparation to be done, but more importantly, for an unflinching life evaluation.  Now it is time to get real.  It’s time to make some clear and deliberate decisions.  How many of us are willing to face our demons, to call them out in the light and shake hands with them?  Our fears can be our jailors or the very weapons we use to free ourselves. Like the strings of a marionette, they’ll silently manipulate us until we are willing to unflinchingly root them out, dredged up from the muck, if need be.  Are you living the life you truly want to live?  Now is the time for searing clarity, for regret is a terrible bed-mate when you’re taking your last breath.  Scorpio carries a life and death intensity to remind us to take a good look while you still have time, time to make whatever changes need to be made and let lifeless dross fall away.  It may not be pretty, but the cold, hard facts of life rarely are.  We may think they’re dark or morose to so openly embrace death, and yet death is what makes them so alive.  It drives them to take chances, to flood every sensation in this grand experience, but especially to drain the tank.  It ignites a fire that propels them to live fully in each day.  And I can’t help but watch them in awe, as if they’re tapping into the very bone marrow of existence – that soft tissue at the core of our structure that generates our lifeblood by the trillions.  And without question when they’re finally laid to rest their epitaph can read  They Lived. No doubt of that.  Good to the last drop.

Dine Like Your Sign! Libra

“Invite someone dangerous to tea.”
– SARK

One of my favorite indulgences is a tradition celebrated for centuries known as ‘high tea’.  Frequently one must seek them out in fine hotels or tea rooms.  It is a light meal customarily consisting of an assortment of finger sandwiches, scones with clotted cream and jam, cakes, pastries and fresh fruit with, of course, one’s own pot of tea of choice.   I can think of nothing more suited for Libra, as the ritual oozes artistic appreciation and social grace – everything from delicate china cups to the delicately decorated petit fours.  They are the perfect opportunity to lounge in a lovely garden setting to the sound of chirping birds harmonizing with some lilting chamber music.  Why, such a setting seems to magically send us back to a time when all women were beautiful, all men were gallant and life seemed to burst with an agonizing romanticism.   It’s a great excuse to wear something frilly and silly, like a hat!   (Oh whatever happened to that long lost accessory?  I miss them so…)   This month I’ve collected a potpourri of delightful bites to serve to your beloveds while you celebrate the beauty of the arts or simply each other.  After all, there’s a reason children throw so many tea parties.  Don’t let them have all the fun.

Note on Making Sandwiches Ahead of Time:

To keep them from drying out, cover them loosely with a sheet of wax paper and then place a damp kitchen towel over the wax paper (never place a damp towel directly on top of the bread because the sandwiches will become soggy). Refrigerate.   When ready to serve, remove from refrigerator. Uncover sandwiches just before serving.

Blue Cheese Walnut Finger Sandwiches

3/4 cup chopped walnuts or pecans
1 (8 oz.) package cream cheese, softened
5 ounces creamy blue cheese, rind removed
1 tablespoon chopped fresh parsley
2 (14 oz.) whole grain bread loaves (22 slices)
1/4 cup fig, cherry, or apricot preserves

Preheat oven to 350°. Bake walnuts in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring after 5 minutes. Cool completely (about 20 minutes).  Stir together walnuts and next 3 ingredients. Spread on 1 side of each bread slice. Spread fig preserves on half of bread slices; top with remaining bread slices, cheese sides down. Chill sandwiches in airtight zip-top plastic bags up to 24 hours, if desired. Cut crusts from sandwiches. Cut each sandwich into 8 pieces.

Cucumber Mint Tea Sandwiches

1/2 seedless cucumber, peeled and very thinly sliced (about 32 slices)
1/4 cup loosely packed fresh mint leaves, rinsed, spun dry, and chopped fine
1/4 cup unsalted butter, room temperature
1/4 cup cream cheese, room temperature
16 slices best-quality white bread*
Salt to taste

*Choose the best-quality white or wheat bread as possible. Never serve end slices. Freezing the bread before cutting and then spreading makes for easier handling.

Place cucumber slices between layers of paper towels to remove excess moisture.   In a small bowl, combine mint, butter, and cream cheese; spread on one side of each slice of bread. Lay cucumber slices onto the buttered side of 8 slices of bread. Sprinkle with salt. Top with the remaining slices of bread, buttered side down.   Carefully cut the crusts from each sandwich with a long, sharp knife. Cut the sandwiches in half diagonally and then cut in half again. Decorative shapes can be made with cookie cutters.  Yields 8 whole sandwiches or 16 halves or 32 fourths.

Radish Poppy Seed Tea Sandwiches

1 cup minced radishes
1 teaspoon poppy seeds
1 cup cream cheese, softened
8 slices best-quality white bread*
1/2 cup unsalted butter, room temperature
3/4 teaspoon salt
24 leaves of young arugula, spinach, or radicchio

*  Choose the best-quality white or wheat bread as possible. Never serve end slices. Freezing the bread before cutting and then spreading makes for easier handling.

In a medium bowl, combine minced radishes, poppy seeds, cream cheese, and salt; blend well.
Spread one side of each piece of bread lightly with butter. Top the buttered side of 4 slices of bread with radish mixture (about 1/4-inch thick). Top with arugula, spinach, or radicchio leaves and top with the remaining bread slices, buttered side down.  Carefully cut the crusts from each sandwich with a long, sharp knife. Cut the sandwiches in half diagonally and then cut in half again. If desired, decorative shapes can be made with cookie cutters.  Yields 4 whole sandwiches or 8 halves or 16 fourths.

Smoked Salmon Sandwiches on Pumpernickel

1/4 cup good-quality mayonnaise
1 tablespoon minced green onion
1 tablespoon minced fresh dill weed
1 tablespoon capers, drained
1 teaspoon prepared horseradish
Pepper to taste
2 teaspoons butter, room temperature
8 slices pumpernickel bread
4 to 6 pieces (slices) smoked salmon (depending on size of salmon slices)
12 cucumber slices, sliced thin

In a small bowl, combine mayonnaise, green onion, dill weed, capers, horseradish, and pepper; set aside.
Spread butter thinly over pumpernickel bread slices; spread mayonnaise mixture on each bread slice. Divide salmon and cucumber slices evenly over 4 slices of bread; top with remaining bread slices.
Cut each sandwich in half diagonally. NOTE: May also cut in quarters or small rounds (your choice)
Transfer to individual serving plate and serve.   Makes 4 sandwiches.

Blissini

1 1/2 cups Prosecco, chilled
1 1/2 cups orange juice, chilled
1 1/2 cups pomegranate juice, chilled
Mint leaves, for garnish

Combine the Prosecco, orange juice, and pomegranate juice and pour into 6 Champagne glasses. Garnish with mint leaves and serve.

Lavender Walnut Scones with Lavender Honey Glaze

1 tablespoon dried edible lavender
1/2 cup walnut pieces
3 cups all-purpose flour
3 tablespoons granulated sugar
4 1/2 tsp. baking powder
3/4 tsp. salt
12 tablespoons unsalted butter, cold
1 large egg
3/4 cup buttermilk, cold, plus more for brushing

Preheat oven to 425 degrees F. Line baking sheet with parchment paper and spread walnuts on sheet evenly. Toast in oven for 4-5 minutes. Remove and allow to cool completely.  While the walnuts are cooling, measure lavender into a small prep bowl and use the back of your tablespoon to gently smush the lavender flowers to release fragrance and oils. (You can also use a mortar and pestle if you are fancy enough to own one!) Set aside.

Whisk together the flour, sugar, baking powder, and salt, then whisk in the lavender. Cut your butter into large blocks, then place into the flour mixture. Use a pastry cutter to cut the butter into the flour mixture until butter is in pebble to pea sized bits.   At this point, your walnuts should be cooled, so coarsely chop them and then add to the flour mixture, using a fork to mix them in.

Whisk together the egg and buttermilk in a separate bowl. Make a well in the center of the flour mixture and pour in the buttermilk mixture. Use a fork to gradually stir the two together; you may need to use your hands in the end to get everything incorporated.   Knead it a few times in the bowl, then turn out onto a floured surface and pat into a circle 1 inch thick. Cut into 8 pie slices. (You may want to cut the larger slices into two smaller triangles so they aren’t too big.)

Place slices onto cooled baking pan and brush tops with buttermilk. Bake for 12-15 minutes until lightly golden on top and firm in the middle. Remove and allow to cool completely before glazing.

Lavender Honey Glaze

1 cup powdered sugar, sifted
1 tablespoon lavender-infused honey, or regular local honey
1 tablespoon milk

Whisk together sugar, honey, and milk. Mixture will be thick, but don’t add too much extra milk or it will turn runny quickly.  Spoon glaze over scones and sprinkle top with a few extra lavender flowers.

Rose Petal Jam

1/2 pound pink or red edible rose petals*
2 cups granulated sugar, divided
4 1/2 cups water
Juice of 2 freshly-squeezed lemons (approximately 1/2 cup)

*All roses that you intend to eat must be free of pesticides. Do not eat flowers from florists, nurseries, or garden centers. In many cases these flowers have been treated with pesticides not labeled for food crops. The tastiest roses are usually the most fragrant.

Clip and discard bitter white bases from the rose petals; rinse petals thoroughly and drain.
Place rose petals in a bowl and sprinkle enough sugar to coat each petal. Let set overnight.

In a saucepan over low heat, place remaining sugar, water, and lemon juice; stirring to dissolve sugar. Stir in rose petals and let simmer 20 minutes. Increase heat to medium-high and bring to a boil; continue boiling for approximately 5 minutes until mixture thickens and the temperature on a candy thermometer reaches 221 degrees F. or until a spoonful dropped onto a cold plate jells and holds its shape. Remove from heat.

After boiling, transfer the jam into hot sterilized jars. Fill them to within 1/4-inch of the top. Wipe any spilled jam off the top, seat the lid, and tighten the ring around them. Cover, label, and store in a cool place.  Makes 1 pound of jam.

Nutella & Pear Pinwheel Scones

3 cups of flour
3 teaspoons of baking powder
1 tablespoon of milk powder
A pinch of salt
3 oz. butter
¼ cup white sugar
2 oz. plain yogurt
1 egg, lightly beaten
¼ cup of cream
¼ cup of milk
¾ cup of Nutella
1 large pear, peeled and grated

Preheat the oven to 400°F.  In a large bowl sift together the flour, baking powder, milk powder and salt. Sift the dry ingredients twice more to ensure they are well mixed. Rub the butter in until the mixture resembles fine breadcrumbs. Toss through the sugar.

In another bowl, whisk together the egg, yoghurt, cream and milk. Make a well in the dry ingredients and add the liquid mixture. Mix together lightly and quickly to make a soft dough, do not over mix or the scones may be tough. On a lightly floured board or bench carefully roll out the dough to form a rectangle.
Spread the rectangle with a generous amount of Nutella and grate over the pear.  Taking up the edge closest to you gently roll the dough up to form a tight spiraled log.  Slice the log into 10 even portions and place on a baking tray leaving room for the scones to spread. Bake for 15 to 20 minutes or until golden.  Makes 10.

Heart Shaped Cherry and Chocolate Chip Muffins

2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup vegetable oil
1 teaspoon grated orange peel
2/3 cup buttermilk
1 large egg
1 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips
3/4 cup coarsely chopped dried tart cherries

Mix flour, sugar, baking powder, baking soda, and salt together in a large bowl. In another bowl blend vegetable oil, orange peel, buttermilk, egg and vanilla. Combine the dry with the wet ingredients 1/3 at a time till just blended. Add in chocolate chips and dried cherries and mix till just blended. Spoon into heart shaped pan (use spray oil if pan is not a non-stick surface). Bake at 400 degrees F for 25 minutes or until browned on top and toothpick can be removed cleanly. Cool completely and frost with your favorite pink icing and decorative sprinkles.

Chocolate Cherry Cream Puffs

Pastry:
1/2 cup butter
1 cup water
1 cup flour
3 Tbsp. unsweetened cocoa powder
1/4 tsp. salt
2 Tbsp. sugar
4 eggs

Filling:
4 oz.  cream cheese, softened
1/2 tsp. vanilla
1/4 cup cherry syrup, such as Torani, DaVinci
1 cup heavy whipping cream, whipped with 1 tablespoon sugar

Ganache:
4 oz. 70% cacao chocolate
1/2 cup whipping cream
1/3 cup cherry syrup

Preheat oven to 400 degrees. Grease a baking sheet with vegetable cooking spray and set aside.
In a medium saucepan heat the water and butter to boiling. Reduce heat; with a wooden spoon stir in flour, cocoa powder, salt, and sugar. Cook, stirring constantly until the mixture forms a ball. Remove from heat and allow to cool for 10 minutes. With the wooden spoon beat in eggs, one at a time, until no longer glossy. Place 2 tablespoons of dough onto greased baking sheet about 2 inches apart. (May need to do in two batches.) Bake for 15-20 minutes or until puffed and dry to the touch. (Pierce one of the puffs with a sharp knife and make sure it is dry on the inside. If gummy, return to oven for 1 more minute.) Remove puffs to a wire rack to cool completely.

In a medium bowl beat the softened cream cheese until fluffy. Beat in the vanilla and cherry syrup. Fold in whipped cream. Cover with plastic wrap and allow to chill.

In a microwave safe bowl place the chocolate and whipping cream. On 50% power heat for 1 minute. Stir and heat for another minute. Repeat until chocolate is soft, but not completely melted. Add cherry syrup and, with a whisk, incorporate the cream and syrup into the chocolate until it is very smooth. Set aside. (May need to gently reheat when ready to use.)

When puffs are cool, cut in half with a serrated knife. Remove any moist dough in the middle. Place on a plate and fill the bottom with 2 tablespoons cherry filling. Dip the tops of the puffs into the warm ganache. Serve. Makes 14 mini puffs.

Tiramisu in a Martini Glass

2/3 cup Mascarpone
3 Tbsp. powdered sugar
1/2 cup espresso or strong reduced coffee
2 Tbsp. Kahlua liqueur
1 (4.75 ounce) box Soft Lady Fingers
2 tsp. semi-sweet chocolate chopped fine
2 mint leaves for garnish

Place the mascarpone and powdered sugar in a mixing bowl and beat several minutes until very smooth and creamy, set aside.

Pour the coffee and Kahlua into a shallow bowl. Dip both sides of the lady fingers briefly into the coffee mixture, (use as many lady fingers as you like according to the size of your martini glass).
Place the lady fingers vertically in the martini glass; (when they are soft they can be adjusted to fit in the center of the glass).   Spoon the mascarpone mixture in the center of each glass, garnish with the chopped chocolate pieces, and mint leaves. Serve.   Makes 2 servings.

Cherry Lemonade

Simple Syrup (see recipe below)*
Juice of 5 to 6 freshly-squeezed lemons (approximately 1 cup)
1/2 cup Maraschino Cherry Juice
4 cups cold water
Ice cubes

Prepare Simple Syrup in advance and refrigerate until ready to use.

In a large pitcher, combine freshly-squeezed lemon juice and prepared cold Simple Syrup.
Add Maraschino Cherry Juice, water, and ice cubes; stir until well blended. Refrigerate approximately 50 to 60 minutes before servings.  Serve in tall glasses over ice.   Yields approximately 6 cups.

Basic Simple Syrup Recipe:
1 cup granulated sugar*
1 cup water
You can reduce the sugar to 3/4 cup, if desired.

In a medium saucepan, combine sugar and water. Boil for 5 minutes, without stirring. Remove from heat and let cool before using.   Store in the refrigerator.

Goat Cheese & Wine Chocolate Truffles

6 1/2 oz. bittersweet dark chocolate, chopped
5 oz. fresh goat cheese, brought to room temperature
3 Tbsp.  heavy cream
2 Tbsp. honey (or other sweetener you like)
2 Tbsp. of red wine (I used a Cabernet Sauvignon which goes well with chocolate)
1/3 cup cocoa powder, for dusting.

Heat the heavy cream and chocolate together over a double boiler (or in the microwave, in 20 seconds intervals as I did) but don’t over heat, just enough to melt the chocolate. Add the goat cheese and honey at this point and turn off the heat (or, heat for 20 more seconds, might take a little more of the cheese is cold) and stir vigorously with a whisk, When everything is blended, take off the stove  and add the wine, whisk again until everything is smooth and shiny.

Let the ganache cool down before sticking it in the fridge for at least an hour and a half. You can also make this the night before and leave them overnight, covering it with plastic wrap.
When you are ready to make them, roll heaped teaspoons of the refrigerated mixture into small balls with your hands (yum, chocolate!), then roll the balls in the cocoa powder. Either eat right away or let chill on a sheet pan until ready to serve. Truffles will keep for 3 to 4 days in the refrigerator.

Sweet Orange Cherry Poppy Seed Loaf  (Vegan)

1 1/4 cups Spelt or Wheat Flour
1/2 cup sugar
2 Tbsp. agave syrup
1/3 cup plain soy milk
1/4 cup plain soy yogurt
1/4 cup poppy seeds
1 1/2 Tbsp. baking powder
1/4 cup canola or coconut oil
1 tsp. Xantham Gum
1 tsp. vanilla extract
1 cup fresh cherries, pitted, halved and quartered
2 Tbsp. pulpy orange juice, fresh
1 1/2 Tbsp. orange zest
1 tsp. salt
1 tsp. cinnamon

Preheat oven to 350 degrees.  Combine soy milk, oil, agave syrup, sugar, poppy seeds, vanilla extract and orange juice in a large bowl.  In a separate bowl, combine flour, baking powder, xantham gum, salt, orange zest and cinnamon.   Stir dry ingredients into liquid ingredients.  Stir until you have a well-blended thick batter.  Fold in the cherries.  Pour into a greased loaf pan.  Top with a few leftover cherries.  Sprinkle with sugar.  Bake at 350 degrees for 40 minutes.  Serve warm or store at room temp for a few days.  Freeze slices for prolonged tea cake enjoyment.

Spotlight on Libra

“An eye for an eye just makes the whole world blind.”

- Mahatma Gandhi

Now we have reached a subtle turning point in the evolutionary process.  The first six signs deal with the fulfillment of personal needs, reaching the pinnacle at Virgo.  We’ve fulfilled our personal desires to the point of burden, and feel the urge to lighten the load.  The compass of self-hood gently shifting into the populated land of otherness as Libras sense a growing awareness of the importance of cooperation in order to co-exist, but also to grow.  The soul can no longer function as a self-propelled “me”, but must venture into uncharted territory of “we”, making Libra no less pioneering than the brash and headstrong Aries.   Funny, I’ll bet you Libras never thought of yourselves as courageous, now have you?

Libra occurs during the autumnal equinox, when the days and nights are equally as long, with a natural balance – a virtual yin/yang of daylight and night as we transition into the closing of the year.  It is also during this season we reap the harvest planted so long ago in spring.  The first six signs have all provided their own unique bounty, which collectively can be brought together to be shared and celebrated.   But as we frequently learn in life, there’s only so far you can go alone.  Libra has learned that self-propelled motivations prove to be only so satisfying and have learned the richness of sharing.  Libras know how to do this without greed or manipulation.  They can be incredibly gracious, finding supreme pleasure in the enjoyment of another’s company.   They have a welcoming demeanor and a generous spirit.  They’re magnetic with a subtle charm, they find themselves a walking nucleus for social circles due to their sincere interest in getting to know people from all walks of life.  But it isn’t mere curiosity (like their Gemini cousins) as much as the intention to bond, to form open and meaningful connections with others.  It’s as if they have a brimming banquet table and realize the tragedy of having such abundance go to waste, and waste it will without the company of fellows – to share, to offer their own gifts, to give company and support.

Libras are probably the best diplomats and negotiators you will find, for they know how to rise above the personal judgments and see the situation from all sides – sometimes annoyingly so.  My friend Steve will frequently defend the motivations of someone the group desperately wants to find without any merit whatsoever.  We kind of hate him for that, but in the end have to admit he’s right.  They have the right to their experience, just as much as any individual.   This ability for fairness and impartiality, can lead to a realization that differences are a beautiful part of the human condition, and the only true victory is a final outcome where everyone benefits, or at least can agree to compromise.  Whether or not we like to admit it, we live in a very interdependent existence.   There will come a time when we need others, or we simply need to escape the boring minutiae of ourselves.  Some may find a difference of opinion to be challenging, but Libra invites them. Our differences are what make us all fascinating to them, and more importantly present an opportunity to learn more about ourselves.  It’s not that Libras can’t act alone, they simply prefer not to.  Their joy and pleasure is in combining their talents with another to create a magically harmonious product.  Also being ruled by esthetically pleasing Venus, you’ll find many a successful partnerships to include a Libra.  Mickey Rooney (September 23rd) paired with Judy Garland.  Paul Simon (October 13th) spent years making music with Art Garfunkel.   And then there was John Lennon (October 9th) who was modestly successful collaborating with a bloke named Paul McCartney.

Mahatma Mohandas Gandhi (October 2nd) was one of the first to put a face to the power of peace.  As a young attorney, he led nationwide campaigns to ease poverty, expand women’s rights and worked toward building religious and ethnic amity.   But this frail and gentle man is best known for leading India during its independence movement against foreign domination.  His commitment to the practice of ‘ahimsa’ (total nonviolent resistance) in all situations was highly inspirational to another peaceful giant named Martin Luther King Jr. sending waves of fairness and equality across countries and generations.  Sadly their assassins did not share the same philosophy.

There were many First Ladies before Eleanor Roosevelt (October 11th), but none elevated that position to one of such noteworthy influence through her partnership with Franklin D. Roosevelt.  Highly respected by her husband, he frequently sent her as an emissary throughout the country to meet with citizens for a more personal understanding of Depression Era America.  But she continued to be extremely active in political service long after FDR passed away in 1945.  She was a champion of the New Deal policies, worked toward civil rights, women’s’ rights and spent seven years as a founding delegate of the United Nations– the international body aimed to facilitate cooperation, human rights and the achievement of world peace.  During her time at the U.N. she chaired the committee that drafted and approved the Universal Declaration of Human Rights.  So well respected was she that she was consulted by many presidents including John F. Kennedy and Harry Truman, who referred to her as “the First Lady of the World’ in tribute to her human rights achievements.

The woman most noted for paving the way for female journalists is Barbara Walters (September 25th).  She spent years as a popular news co-anchor, eventually hosting ABC’s news-magazine 20/20 before she became the first female co-anchor with Harry Reasoner on ABC’s Evening News.  But most notably she’s known for ‘personality journalism’, one-on-one interviews she scored with countless politicians and celebrities.   Her gracious nature genuine and interest in learning about her interview subjects seems to set the mood for casual and disarmingly intimate discussions , and in turn, audiences learned more than ever before about many a private people.  Most recently she co-created The View, a daytime talk show hosted by a forum of women (Venus!) of different generations, backgrounds and views.

We hear the word relationship and immediately our minds jump to the ideal of romantic partnering in all its soft focus glow.  But relating is so much more than what the jewelry industry would like us to believe. We relate on a daily basis; it happens as soon as you walk out your door with the first person you greet.  Relating has to do with how you treat another, how (or if) you see another.  The rapidly advancing technology of our generation has introduced us to the global community like never before, with a seemingly incessant obsession with ‘social networking’.  Personal opinion seems more important than ever – so much so that it deserves an immediate mass Twit.   (Yes, I know they’re called Tweets, but this term seems so much more apropos).  The problem with that is that there is no real discussion, no discourse, and little opportunity for a true opportunity for learning or resolution.  It’s a one way street, not a forum.  Little do we realize that our social network is actually disintegrating.  I’ve always questioned if this connective web isn’t doing more to destroy relationships than enhance them, for I’ve never seen people so intently glued to their electronics.  Power phone players seem trapped in perpetual distraction, oblivious to the wealth of social opportunity at arm’s length.   Not only that, but with all the new ‘connections’ we’re making, I find our society to be increasingly intolerant.  Differing viewpoints are attacked before others are allowed to complete their sentences as we desperately try to label and compartmentalize others to avoid getting to know them, really know them.  That takes time, an open mind, and compassion, mixed with the humility of knowing that perhaps we’re all wrong at times.   If only we could learn to embrace our differences.  Would you really want to live in a homogenized Orwellian society?  So I encourage you to strike a blow at intolerance by using that fancy phone to actually call someone and make a date to actually meet face to face.  Waste away the time over coffee, a meal, a movie – anything can be a warm return to the lovely Libran art of human contact.  So sorry, but keeping abreast of their Facebook page does not qualify as a relationship building act.  And when you do meet, turn off the phones.  (Gasp – the horror!)  Nothing displays the utmost respect and appreciation for their company than to offer your complete undivided attention.

Sometimes I wonder if the only way we’ll learn to get along is through an invasion of little green men, for it seems we need a common enemy.  Fifty years ago the United States called the evil Japan, but most likely they thought the same of the US.  Now evil resides somewhere in the Middle Eastern – I’m not sure where anymore.  I can’t keep track, and it doesn’t matter, because it’ll probably change anyway.  As long as we need to find a reason to hate, we will, and the only thing that wins is hate.  There will always be a ‘them’ until we learn to embrace the grand ‘us’.   I don’t have illusions of world peace in my lifetime. History has shown that we’re a pretty slow study, still committed to warfare and annihilation as a solution.  As hokey as it sounds, world peace has to start simply, micro-cosmically.  It may not seem as profound, or look good on a bumper sticker, but it’s the kind of good will we actually can affect.   It has to do with how we treat one another, and in order to so, we have to be open to one another.  We can only see the world from our personal vantage point, and when we become rigidly committed to our own viewpoints and behaviors, we become fragmented and isolated – a sharp edge antagonist in a hostile environment.  It can be a dark and lonely world, crashing from the hangover of our selfish motivations, and worse, our own lack of growth. As I said, there’s only so far we can go alone, and that includes within ourselves. Through another we find a doorway to a wider vista, to understanding- a loosening of the bondage of self. It can be such a relief to lighten our own load through a selfless act or give someone the give to being seen and acknowledged without judgment, condemnation or trying to win them over to your ‘side’.   To simply see them for whom they are and give them your complete attention and validation.  It’s probably the most powerful thing you can do, not only for them, but for you.   By opening up to such a connection, both people are changed, for at any given moment we are all mirrors for another, even the ones who drive you so crazy you indulge in intricate ill-will fantasies.   It’s OK, we’ve all had a few.  They’re probably the best for they can show us where we need to grow.  They can challenge the rut of our beliefs and resistances, for how will we see them without someone’s sand in our oyster?  No one said relationships would be easy, but together we can smooth out the rough edges we never even knew we had.  Kind of brings new meaning to the expression ‘Life’s a beach’.  Just call me Sandy.

Dine Like Your Sign! Virgo

This month may not be as fun as last month’s grand  DLYS Leo Soiree. What a magnificent exercise in indulgence it was! There’s nothing like eating with abandon, which is fine every once in a while. But as we’ve all learned, everything in life has its price. So when the suffering sets in – the hangover, the pill popping for acid reflux, that’s when you’ll catch the Virgo nodding in silent wisdom. As the health nuts of the zodiac, they know that meals are much more than delicious pit stops.  They’re even more than just opportunities to refuel and nourish our bodies. What we eat can be more healing and affordable than medicine when we make healthy and consistent choices; consistency being so important, because our choices eventually become our habits, whether we realize it or not.   Have you ever seen someone pamper their new car?  Well, your body IS your vehicle.  In fact, it’s your LIFE LONG vehicle, the shiny Lexus you get to drive every day, so it deserves the best. It deserves food that is as pure and wholesome as possible.

Good habits go almost unnoticed, but bad habits can be extremely hard to break, especially when they involve drive thru windows or frozen convenience meals.   Sure, it’s easy to see how what we eat affects our weight.  This country has a staggeringly profitable multi-billion dollar weight loss industry heavily advertising their willingness to help you shed those extra pounds.  Many of them even offer brand name snack foods, which seem an awful lot like strategically marketed candy bars.  (Hmmm….)  The truth is often much simpler than we’d like to admit.   But we forget that what we eat affects SO much more than just our waistline.   It affects everything from our energy, circulation, elimination, libido (now I’ve got your attention) and even our brain power.   What could be more important than how we nourish ourselves?  Yes, it may take an effort, but the rewards (and consequences) are worthy of your attention.  Be mindful before you plan your next meal, or randomly reach for a snack.

Everyone has heard the saying that you are what you eat, which means all of it.  Whatever is sprayed on those fruits and vegetables while they grow, as well as whatever else they spray on for appearance and transport – you’re ingesting that.  If you think oh, don’t be so dramatic, I wash it before I eat it. Then I challenge you to spray an apple with a can of insecticide.  Would you be able to just wash it off and eat it heartily?   I doubt it. Virgos are known for their purity, so for this month (and beyond, hopefully) I encourage you to eat the purest, most unadulterated food possible.  Find the freshest produce possible – organic if you can!   I’ve said it before and I’ll say it again – the closer you get to the source of the food, the better it will be for you.  Find local farms, or at least farmers markets.  (They’re ALL over.)  Get to know your grower and find out how your food is grown.   I’ll bet they’ll know far more than that Ralph’s clerk.    It’s required by law that all ingredients must be listed on the package, so take advantage of that gift.  Inform yourself – be a label reader!  Don’t you think it’s important to know that you’re consuming benzoate or propylene glycol?  I don’t know about you, but if I can’t pronounce it, I certainly don’t want it flowing through my bloodstream!  Cut back on processed food and eat a close to natural as possible – whole grain, etc.  The less processed, the more nutrients.  You really don’t need me to tell you, now do you?  But every reminder does help the next time you reach for those Oreos (now there is some scary label reading…)

The last and perhaps most important thing to remember is that food can be just as, if not more potent than medicine through informed and dedicated dietary choices.  Thousands of people have found relief from all kinds of ailments by changing their diets.  Think about that the next time you refill a prescription.  No matter what health issues you have, chances are there is something fresh, wholesome and natural that will assist you back to vibrancy.  Read up on SUPER FOODS!  A very knowledgable source is raw food champion David Wolfe, who has written many books on the healing power of foods, particularly Super Foods: The Food & Medicine of the Future.  The Boutenko Family (better known as The Raw Family) has a website extolling the healing effects of green smoothies.  The testimonials are incredible and inspiring.  If you do your homework, you’ll learn that there are foods that help lower blood pressure or cholesterol.  Spices like cinnamon and turmeric increase circulation and help reduce inflammation.  There are all kinds of foods rich in anti-oxidants to combat free radicals and help protect against cancer.   I’m willing to wager that blueberries are a whole lot cheaper than your co-pay.  It may take a bit of research, time, patience and professional help, but this planet gave us a cornucopia of healing power at our finger tips.  Who would have guessed Mother Nature had a medical degree.

I owe a huge debt of gratitude to my mom.  Growing up junk food was pretty much absent from our house.  (OK, of that I was well aware and did NOT appreciate at the time…) But there were other things I didn’t really notice.  She drove to a local dairy for fresh milk; the kind that came in those ice cold glass bottles.  She cooked tons of vegetables, many fresh from the garden.  And the bread was always a variety of dark whole grain breads so hearty they appeared to have been chopped right off a tree.   Not surprisingly, she is Virgo rising.  Without realizing it she was conditioning my taste buds to prefer a healthier style of eating via my daily meals. Hey, I still have my indulgence too (and they almost always involve red wine, chocolate and cheese).  But fortunately, they are occasional excursions and I return home to simple, healthy basics, mostly because I want to feel my best.

I know – now that I’ve killed your Oreo buzz, you think there’s no point in eating.  SO not true.  It’s only one month, so have an open mind.  Healthy eating tastes great AND more importantly makes you feel good!  Why not have both?  This month I chose some healthier versions of some less than healthy favorites.  Don’t try to overhaul your diet all at once, but introduce some healthier choices a little at a time.   Be sure and try the kale chips.  I’ll bet you never eat a Pringle again.  Huzzah!!

Quick and Healthy Mocha Oatmeal

Breakfast is the most important meal of the day!  That’s what they say.  Here’s a fiber-filled way to power up with cocoa powder (anti-oxidants!) and coffee (energy!).

1 serving of your favorite kind of oats, cooked (I like steel cut!)
1 banana
1/4-1/3 cup fresh strawberries
1 TB cocoa powder(or slightly less depending on how sweet your banana is)
1 teaspoon instant coffee
Small splash of vanilla
2 TB+ your favorite milk (Regular, soy, almond, etc)

Place banana in the bowl and mash it up well.  Add the cocoa, coffee, vanilla and milk and mix it well.  Mix in hot, freshly cooked oatmeal.   Serve with sliced bananas or strawberries on top.

Kale Chips & Fennel Chips

How many times how you opened a bag of potato chips only to find yourself staring at a bag of crumbs?  THEN you read the calories.  Not to fret!  Here’s a way to have your salty crunchy snack while eating your vegetables.  Kale is a super green, and fennel is excellent for the digestion.  Try them – these are guilt free crunchies, not to mention addictive.

Kale Chips

12 large Tuscan kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed
1 tablespoon olive oil

Preheat oven to 250°F. Toss kale with oil in large bowl. Sprinkle with salt and pepper. Arrange leaves in single layer on 2 large baking sheets. Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer leaves to rack to cool.

Fennel Chips

2 fennel bulbs
1-2 teaspoons olive oil
Sprinkle of sea salt

Preheat the oven to 350 degrees.  Trim the stalks off the fennel (you can save or toss, I don’t care!), and cut off the ends.  Divide each bulb in half, then peel the leaves from the core.  Toss them on a baking sheet, drizzle with olive oil and sprinkle with sea salt.

When baking chips from veggies, it’s best to be conservative with the salt.  The leaves shrink as they dessicate, and the salt taste can quickly become overpowering if you were too heavy-handed.

Bake on the middle rack, stirring them occasionally, until dry.  You will probably have to remove the smaller leaves before the thickest ones are done, otherwise they will burn.  It should take about 20 minutes to a half an hour.

Ginger Basil Grapefruit Spritzer

Ginger is an excellent blood tonic and grapefruit is very alkalizing to the body.  OK, so there’s soda.  It’s still a refreshing drink.  Nobody’s perfect.

1 grapefruit, plus additional grapefruit for garnish
2 cups ice
3 (12 oz.) cans of Hansen Ginger Soda
Handful of fresh basil
¼ cup Basil simple syrup (recipe below)

Juice one large grapefruit and segment additional grapefruit for garnish.  Fill a pitcher half way with ice.  Pour soda, fresh grapefruit juice and simple syrup and mix well.  Garnish with grapefruit slices and fresh basil

Basil Simple Syrup

1 cup sugar
1 cup water
1 cup loosely packed fresh basil

Stir together first 3 ingredients in a medium saucepan over medium-high heat.  Bring to boil, stirring occasionally, and boil 1 minute or until sugar is dissolved.  Remove from heat, and let stand 30 minutes.  Pour liquid through a wire-mesh strainer into an airtight container.  Discard basil.  Cover and chill 4 hours.

Tuscan Tuna and White Bean Sandwiches

Oh how I love a good ol’ fashioned tuna sandwich!  But all the mayonnaise seems so bad for me.  Here’s a mayo-less recipe packed full of even more protein and flavor.

1 (14- to 15-oz) can cannellini beans, rinsed and drained
2 garlic cloves, finely chopped
1 TB fresh lemon juice
1 TB olive oil
2 TB chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon black pepper

2 (5-oz) cans Italian tuna in oil, drained (2 TB oil reserved)
2 T finely chopped fresh basil
1/4 cup pitted kalamata olives, finely chopped
1 celery rib, finely chopped
2 T finely chopped red onion
1-2 TB fresh lemon juice
1/8 teaspoon black pepper

8 slices hearty whole grain bread (3/4 inch thick)
Fresh arugula

Coarsely mash beans with a fork in a bowl, then stir in garlic, lemon juice, oil, basil, salt and pepper.  Flake tuna in a bowl with a fork, then stir in basil, olives, celery, onion, reserved oil, lemon juice and pepper until combined.  Spoon one fourth of bean mixture on 1 slice of bread, then top with one fourth of tuna salad, some arugula, and a slice of bread. Make 3 more sandwiches in same manner.  Makes 4 sandwiches.

Eggplant Almond Enchiladas

From Molly Katzen’s Moosewood Cookbook

Good golly, it’s MOLLY!  Katzen, that is.  I absolutely love the Moosewood Cookbooks for their interesting, fresh and flavorful takes on standards.  This is one of my favorites – a meatless enchilada recipe, with a rich and hearty texture.

NOTE: Make the Mexican Red Sauce ahead of time.

1 tablespoon olive oil
1 cup minced onion
6 cups diced eggplant
1 teaspoon salt (possibly more, to taste)
Black pepper to taste
2 tablespoons minced garlic
1 medium-sized bell pepper (any color), minced
1 cup minced almonds, lightly toasted
1 packed cup grated jack cheese
12 corn tortillas
Mexican Red Sauce (recipe follows)

Heat the olive oil in a deep skillet or Dutch oven. Add onion, and sauté for about 5 minutes over medium heat.  Add eggplant, salt, and pepper, and mix well. Cover and cook for about 10 minutes over medium heat, stirring occasionally, until the eggplant is soft.  Add garlic and bell pepper. Stir and cook 5 minutes longer, or until the pepper is tender. Taste to correct salt.  Remove from heat; stir in almonds and cheese.

Preheat oven to 350°F. Moisten each tortilla briefly in water then place approximately 1/4 cup filling on one side and roll up. Gently place the filled enchiladas in a baking pan, and pour a full recipe of Mexican Red Sauce over the top. Bake uncovered for about 30 minutes, or until heated through. Serve hot, with beans, rice, and green salad.  Yield: 6 servings (2 enchiladas apiece)

Mexican Red Sauce

1 to 2 tablespoons olive oil
1 cup minced onion
1 Anaheim or poblano chili, minced
1/2 teaspoon salt (possibly more, to taste)
2 teaspoons ground cumin
1 tablespoon chili powder
3 tablespoons minced garlic
3 cups chopped tomatoes (canned OK)
1 cup water or tomato juice
Black pepper and cayenne to taste (optional)

Heat the olive oil in a medium-sized saucepan. Add the onion, chili, and salt, and sauté over medium heat for 5 minutes, or until the onion becomes transparent. Add cumin, chili powder and half the garlic, and sauté for about 3 minutes longer.

Add the tomatoes and water or juice. Bring to a boil, partially cover, and turn the heat down as low as possible. Simmer for 30 minutes, adding the remaining garlic, and optional black pepper and cayenne to taste during the last 5 minutes or so.

NOTE: You can leave the sauce in chunky form, or smooth it out by puréeing it in a blender or with a hand-held immersion blender. (Be careful not to splash!)

Mushroom Nuggets

Here is a delicious and healthy alternative to the “chicken nuggets” filled with beans, mushrooms and veggie protein.  They are savory, slightly cheezy, with a hint of sweetness with accents of earthy flavors. Eat them with your favorite dipping sauce, or stuff falafel-style into pitas, wraps or over pasta.

Spices:
1/4 teaspoon garlic powder
2 Tbsp dried parsley flakes
1/2 cup nutritional yeast  ++ (add more if you’d like more cheezy flavor)
1 Tbps mushroom powder
1/4 teaspoon sea salt (to taste)
a few dashes pepper (to taste)
2 Tbsp salt-free spice blend (like Mrs Dash)

Liquid:
1 Tbsp apple cider vinegar
1 Tbsp maple or agave syrup
2 Tbsp tamari or soy sauce
2 Tbsp olive oil
3/4 cup water (or veggie broth for added flavor – if using broth remove the added salt)

Base:
1 1/2 cups TVP or TSP (textured veggie protein)
1 can cannellini beans, drained
1 1/2 cups mushrooms, chopped
1/3 cup diced sweet onion – optional (omit for onion-opposed kids)
1/2 cup flour

Saute in 1-2 Tbsp safflower oil

Combine all the spices in a large mixing bowl.  Add in the liquids and the base ingredients. Grab a large fork and start mashing well – especially the beans. Try to break them down as much as possible so they provide a sticky agent which binds the mixture. The TVP will begin absorbing the liquid as well to thicken the mix.

Next, add in the flour for the final step. You can add in a tablespoon at a time until you are comfortable with the consistency. You want the mixture to be like a very wet bean patty.

Turn a nonstick skillet on med-high heat – add about 1-2 Tbsp of safflower oil. Safflower oil is perfect because it gives these nuggets crispy edges.

When oil is hot, grab golf ball sized balls and roll in a big of flour (I like to also roll in some nutritional yeast for added savory flavor) – then plop onto skillet. Allow each side to cook for about a minute or two. Try not to burn, but you do want a nice brown color to the exterior.  Place on a paper towel to rest a few minutes – they will further bind as they cool – serve hot.  Makes a full baking sheet of nuggets – about 22+

Pasta with Creamy Avocado Sauce

Avocados have gotten bum rap over the years.  I don’t care what the haters say – avocados are sooo good for you.  Chock rich in the healthy kind of fat, they make any recipe a rich indulgence.

1 medium sized, ripe avocado, pitted
1/2 lemon, juiced plus lemon zest to garnish
3 cloves garlic, to taste
1/2 teaspoon kosher salt, with more added to taste
1/3 cup fresh basil
6 oz. fettuccini
Freshly ground black pepper, to taste

Bring several cups of salted water to a boil in medium pot.  Add in pasta, reduce heat to medium, and cook until al dente.  Drain, reserving 1/2 cup pasta water.

Make the sauce by placing garlic cloves and lemon juice into a food processor.  Process until smooth.  Add in the avocado, basil, and salt.  Process until smooth and creamy.

Pour sauce over pasta, adding a bit of pasta water if necessary to make it looser.  Taste for salt.  Garnish with lemon zest and black pepper.  Serves 2

Lemon Poppy Seed Energy Bites

There are ways to have healthy snacks and sweets.  This one is both, and full of energy boosters!

1 cup sunflower seeds
¼ cup pumpkin seeds
¼ cup sesame seeds
¼ cup shredded coconut
4 teaspoons poppy seeds
¼ teaspoon allspice or cinnamon
2/3 cup raisins
3 Tbsp lemon juice
grated zest from half of a lemon

Process all seeds, coconut and spices until the seeds are well ground. Set aside two tablespoons of the processed mixture in a small bowl to coat finished bites.  Add raisins, lemon juice and zest to the food processor. Process until all of the raisins are small and the mixture starts to clump together.

Squeeze and roll the mixture into balls. Coat with the seed mixture and store in the fridge.

Spotlight on Virgo

I know for many it’s difficult to see the connection between signs, how a sign can grow out of one, and flow into the next astrological archetype.  Rarely does the pendulum shift seem more pronounced than in leaving the flamboyant Leo to land gently in the far more reserved sign of Virgo, a sign which prefers to live a much simpler existence.  Perhaps it is the natural reaction after all that bombastic grandiosity of Leo has left a void of weary malaise, longing for more through less.  It would be no less severe if Madonna decided to scale down and joined an Amish community.

Virgos by nature are unassuming.  They’re more modest and shy, even self-deprecating about their talents.  While Leos live in the grand spotlight, Virgos are uncomfortable with such attention.  Like the solid Taurus, Virgos are solid and dependable, but more refined.  Virgo is represented by the virgin.  Now we tend to simplify the word around sexuality, but it means so much more than just ‘chastity’.  In ancient times, virgins/priestesses maintained great power through their non-attachment.  They were obligated to no one – not through marriage or family duty, giving them the freedom to make more conscientious choices.  They also held incredible power, one such example being their unquestionable ability to pardon a criminal for no reason whatsoever.  Virgos not only give freely, adept at finding and fulfilling the greatest need, but in turn they need to be of service to others.

Naturally service oriented, they excel in fields such as health care and social service.  Like their Mercurial cousins (Gemini), they are sharp and intellectual, but being an earth sign, they use their mental senses with a more exacting sensibility with razor sharp attention to detail, which makes them excellent editors  (well maybe back in a time when punctuation, spelling and grammar were important.)  They are tailor made for such scientific fields of engineering and architecture, where the minutest error can have disastrous results.  But they’re also very service oriented.  Perhaps it’s an effort to find more substantial and sustainable meaning in life and a desire to venture beyond the limitation of personal motivations.

It may not seem apparent, but here we have reached a pivotal turning point in the zodiac, nearly at the half way point, approaching the full moon of the entire cycle.  The first 6 signs of the zodiac are referred to as the ‘personality signs’, where we gather individual characteristics, fulfill personal desires and needs as we navigate our way through our immediate world.  The later 6 signs (Libra through Pisces) are considered the ‘soul signs’, where the focus shifts rather profoundly from personal needs to another, and eventually a much larger ‘other’ as in the collective or the greater good.  Virgo being the last of the personal signs bears the burden of completion of this phase before the shift outward.  As anyone knows, when the end approaches there is a greater urgency and intensity for fulfillment and maximum results, as well as clearing away any unfinished business so that whatever follows can have a clean slate.  Not surprisingly, this sign is known for hard work and being endlessly helpful, but also the pursuit of perfection.   They encourage us not to rest on our laurels, not to become smug and satisfied with our accomplishments, but to become even better.   But their pursuit of perfection can take on a bombastic nature of its own, if their hypercritical nature focuses only on the fault.

Few people have given more service than Mother Teresa (August 26th).  She became a Catholic nun at the age of 18.  It wasn’t until 18 years later on her way to a retreat in Calcutta when she described receiving ‘the call within the call’ to leave the convent and live among the poor.    It was there in 1948 that she began her work which would eventually become the Missionaries of Charity.  She dedicated 45 years of her life to help the poor, sick, orphaned and dying.    This alone would be considered a monumental task, but she encouraged the growth and expansion of the missionary which increased to 610 missions in 123 countries.  She also inspired countless individuals and organizations and was awarded the Nobel Peace Prize in 1979.  But in this case the awards only seem but a small reflection of the impact of her self-less service and enduring compassion.  Early in her work, she wrote in her journal, “Today I learned a good lesson. The poverty of the poor must be so hard for them. While looking for a home I walked and walked till my arms and legs ached. I thought how much they must ache in body and soul, looking for a home, food and health. Then the comfort of Loreto [her former order] came to tempt me. ‘You have only to say the word and all that will be yours again,’ the Tempter kept on saying … Of free choice, my God, and out of love for you, I desire to remain and do whatever be your Holy will in my regard. I did not let a single tear come.”

The most popular Swedish import was a Norse goddess named Ingrid Bergman (August 29th),  the three time Academy Award winning actress best known for her role as Ilsa in Casablanca.  She was well known for her obvious beauty, but also her vitality and intelligence.  Director David O. Selznick called her ‘the most completely conscientious actress he had ever worked with.”  Her freshness and purity made her extremely popular, and may have been why the public was so outraged when she became involved in a scandalous love affair with one of her directors while they were both married.  No doubt they were angry to find their perfect virgin was tarnished, but she eventually regained her popularity.   Or as Ingrid said, I’ve gone from saint to whore and back to saint again, all in one lifetime.”

A frequent misconception about Virgos is that they are don’t like money.  That’s not exactly true.  They don’t like waste, but realize that money can be a highly valuable tool when put to good use. Warren Buffett (August 30th) from Omaha, Nebraska had an affinity for investing at a frighteningly early age.  He actually bought his first stock at the age of 11.    He had saved the current market equivalent of $90,000 (!) by the time he graduated from college.   Obviously being so  financially astute AND conservative made him one of the wealthiest men on the planet, widely regarded as one of the most successful investors.  But he’s perhaps even more famous for his philosophy of ‘value investing’ and personal frugality regardless of his immense wealth.  While many would trade up to opulent, impressive mansions, he still lives in the 5 bedroom home he bought in 1957.  But perhaps the most impressive of all is his pledge to give away 99 percent of his fortune to philanthropic causes, primarily via the Gates Foundation.  How refreshing to see someone capitalize so much on capitalistic principals for the good of so many, and the good will undoubtedly will extend decades, possibly centuries past his life span.

It seems somehow fitting that during Virgo’s month we commemorate another event – Patriot Day, better known as 9/11.  A decade has passed since we numbly watched the endless replay of the planes crashing into the Twin Towers, and the tragic aftermath.   On that day we saw thousands of emergency personal racing toward disasters that left thousands fleeing in panic.   Without thought for their own safety, they rushed to help others.  It wasn’t their job; it was their duty – a word we rarely hear outside of service positions.  The duty they live by, this willingness to be of service is a self-made vow and a willing choice.  This combined with their humility that seems almost incompressible, not just for one event, but on a daily basis.  It’s as if Virgo has realized sooner than the rest of us that too much is still not enough and they’ve ceased to try to fill that hole.  So they give, they help, they look for the work that needs to be done, when most of us wish for a perpetual vacation.  And the greatest mystery may be that they do so without fanfare or the expectation of reward.  It was Mother Teresa who said, “The miracle is not that we do this work, but that we are happy to do it.”

The older I get, the more I seem to be annoyed with my accumulation of ‘stuff’.  I’m less enamored with the toys (yes, even the spiffy new IPad).   It all begins to take on a weight of its own, not to mention the diminishing half-life of the initial thrill.  Also, I was raised with enough hearty Catholic guilt to be aware of the great need in the world, even more so now.  Luxury is justified – a reward for your work.  Charity is but a responsibility for organizations that can afford it, or those delegated.  But I fear that charity is now seen as but a luxury and the vast need has only swelled.  There was a time when we prayed for the sick, the hungry, the poor, thinking they were in third world countries, but those issues have come home to challenge our title as the wealthiest nation on the planet.  We are entering a very challenging time.  The gap between rich and poor – those who have enough, and those who don’t – is turning into a gaping divide and we pretend it’s not happening, hoping it’s  just an economic downturn – a double dip ‘recession’.  As if that will wash away the greed and irresponsibility.  If only we would look to the principles of Virgo, how many problems could be solved with simple and practical means.  I’m not saying we shouldn’t have a capitalistic system, but it does come with its own set of problems, as there will always be the haves and the have–nots.  No matter how much you have, there will always be someone with less.   Challenging times force one to focus on what’s important.  Maybe it would be nice to be Virgo for a day and see what we can do without, and what we can do to help someone who needs it.  It doesn’t have to be much – a small donation, picking up some trash, a day of volunteer service, a smile for someone who needs it.  Believe me, the amount of need is far exceeded by the amount of people able to assist.  The only thing left is the willingness.

Dine Like Your Sign! Leo

Ah, remember the good ol’ days when you had the Cancer dinner party? Why of course you do – it was just last month. Remember how impressed they were when you served up that dry, overcooked meatloaf in the shape of their first pet (a schnauzer named Stinky)? It left them weeping while they hugged you breathless. Yeah, good times. Well sorry, but now the Leos have arrived and that Cancer dinner will seem like a vacation preparing you for the feast you’ll have to prepare. Well, no, of course they’re not going to say you have to, but the subliminal expectation will lie there in the open, like a wild animal basking in the sun.

I don’t want to scare you, but we are talking about the King of the Beasts, hence any Leonine affair should be a regal, show-stopping production. It has nothing to do with the number of attendees, though Leos do like large parties. (What kind of royal court can they hold with three?) In fact, I would wager there’s nothing you could do that would be too grand. You will never, ever hear a Leo utter the words, “You shouldn’t have gone to all this trouble.  This is just too much!” If you ever do, march directly to the nearest phone and dial 911 because chances are they’re having a mild stroke.  It wouldn’t be too much if you served them a salad of finely julienned vegetable strips intricately woven into a miniature replica of the Eiffel Tower (to show them you remember how much they love Paris).  You could dress chimpanzees in bow ties, train them to serve hors d’oeuvre, and while it may not be the most hygienic of dinner parties, the Leos will applaud your ambitious and inspired fete! (Not to mention that if, per chance, any Virgos are in attendance, it will freak them the hell out. Win/Win !!)

For the perfect production preparation is paramount. Put the utmost of effort into everything, because what may appear to be the smallest of details can be pivotal in creating a night to remember (and oh, it will be). You’ll have to wear many hats…

ART DIRECTOR: A crisp white table cloth, elegant flowers – possibly some towering gladiolas, or bold dahlias, but there are always the fail-safe roses which have that undying class that says ‘you’re worth it’.  And oh yes, red flowers, or at least big, bold colors. No wimpy pastels.  (Actually, it might be fun to put out a bunch of carnations, just to see their reaction.  Don’t worry – they’re a joke! Ha! Oh you kidder.) Don’t forget to sit the Leo at the head of the table – they are the guest of honor.  (Should there be more than one Leo, it could get ugly. Think early medieval feudal war.)

LIGHTING DESIGNER: Set the mood! Dim the overheads and light plenty of candles flatter their features and cast them in a mysterious and alluring light.  Here’s a tip – be sure to use unscented candles. While one might think they would help set a mood, scented candles can actually interfere with the aroma and possibly the taste of the food.  We don’t want anything jeopardize your herculean efforts in the kitchen.

MUSIC EDITOR: Music has perhaps the strongest of impact on the ambiance, like the soundtrack played behind your independent feature film.  I’m amazed at how frequently the choice of music is overlooked in restaurants considering how the loveliest of settings can be ruined by music style and volume.  Once I was dining at the most adorable little bistro in Silverlake (which shall remain nameless) where the music genres were all over the place – everything from reggae and emo-rock.  When I asked our waiter what they were playing, he said, “Oh, I think one of the bus boys has their IPod on shuffle.” For shame Dusty’s! (Oops. So much for nameless..)  So whatever your tastes, be consistent and thoughtful with the selections, be it Michael Buble or Beethoven.

COSTUME DESIGNER: OK, maybe just for you, but wouldn’t it be nice to encourage a nicer dress code?  You don’t have to break out your finest suit or dress, but if you did, it would not go unnoticed.  Why not? Leos pride themselves on appearances (sometimes a little too much), and when was the last time you wore your pearls?  Don’t let your finest just hang there gathering dust in your closet — go ahead and glam yourself up and pretend you’re dodging paparazzi.

I know, I know – so much work!   If you plan to roll up your sleeves and go for it, do as much as you can in advance.  Soup can be prepared a day or two before and re-heated; vegetables washed earlier in the day.  An elegant dessert can be made well ahead of time and sit perched on a lovely serving tray for the big reveal. For any of you who have planned a large event (wedding?) you know what I mean.   The more you take care of ahead of time, all the more you’ll be able to relax and have a good time as well.

If you really don’t fancy yourself as the producer/director type, just remember the loveliest four letters ever to be combined.  That’s right – R.S.V.P.   There are a plethora of fine dining establishments suitable for a Leo size production.  Also, Leos love to be entertained, so what about making it a doubly exciting evening at a dinner theater?  Or there are some restaurants that offer cabaret shows, or even Benihana’s where the preparation of the meal is a show itself with ingredient acrobatics and lots of pyrotechnics!  Though I’d reconsider taking them to the ‘show’ at Medieval Times.  Despite a jousting match in their honor, it just may not be quite the right choice if your Leo is the type who looks down their nose at certain peasant-populated venues, if you know what I mean.  The best way to avoid banishment is to keep it classy, or better yet let them tell you where their grand dinner should be.  That way they’re happy and you don’t have to worry about disappointing them.  Now THAT is what you call a truly successful event.

But should you decide to cook (boy, you must really love your Leos), then drum roll, please! Prepare yourself for an evening of sweeping, delicious tableaus, each course an edible part of the unfolding saga. If you’re really angling for a nomination worthy performance, creative touches will do the trick. And as flashy as it is, lighting something on fire is sure to impress your audience (even though it is soooo Michael Bay). Now, on with the show!

Act I:  Prologue

Wine & Cheese Course

Savory Pecan, Parmesan, and Thyme Shortbread

Here’s a little savory and unique nibble to serve with a full bodied wine and a unique selection of cheeses.

8 tbsp unsalted butter, at room temperature

1/2 cup freshly grated parmesan cheese
1 cup all purpose flour
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 tbsp chopped fresh thyme leaves
1/2 cup toasted chopped pecans

With a hand-mixer or spoon, beat the butter until smooth. Add the parmesan cheese and mix until combined. Add the flour, salt, pepper, thyme, and nuts, and mix until a cohesive dough just starts to form. Form the dough into logs or roll to 1/4 inch thickness between two sheets of wax paper. Chill for at least 1 hour. Preheat the oven to 350F and line a baking sheet with parchment paper. Slice the dough into 1/4 inch rounds or cut into shapes and place on the prepared baking sheet. Bake for 12-15 minutes, until lightly golden colored.

Act II: Exposition

Soup

Creamy Sunchoke, Leek & Tarragon Soup

I know, such an exotic, hard to find ingredient.  What am I thinking?  I’m thinking of what a rock star you’ll be when you serve this!

1 to 1 1/2 pound sunchokes
1 large leek, white part and an inch of the green portion, rinsed well
1/2 onion. chopped
1-3 cloves garlic
2 tablespoons butter or olive oil
1/4 teaspoon white pepper
pinch of sea salt
4 cups reduced-sodium chicken broth
5-6 roasted garlic cloves
1/2 tsp dried oregano
2 full Tbsp fresh chopped tarragon. extra for garnish
Truffle Oil

Important-***no need to peel chokes. Just clean them good and scrub off any dark parts and nubby parts

Cut into approx 1″ pieces and drop them into a bowl of water with a little lemon (they will turn brown like a potato if you don’t).  Sauté the leeks onion and garlic until translucent in large pot or dutch oven.

Drain the sunchokes out of the lemon water and add to pot and pour in chicken stock. 4 cups (maybe more) or enough to cover everything by about 2″.  Add 1/2 tsp dry oregano and a little fresh ground pepper.  Bring to a boil then turn to a simmer (about 45 minutes to get fork tender.  Don’t let them go too long or they will start to fall apart like a potato.)  When fork tender turn off and get out your immersion blender or you can use a stand blender (immersion blender much easier).   Blend until there are no chunks, lumps or bumps.  Season with salt and pepper.  Drizzle with a little truffle oil before serving for panache.   Makes about 8 first course or side servings.

Act III: Character Development

Salad

Champagne Lobster Salad

Nectar of the gods meets the crème de la crustaceans.

Roasted Shallot Champagne Vinaigrette

1 shallot, halved and peeled
1/3 cup plus 1/2 teaspoon extra-virgin olive oil, divided
2 tablespoons Champagne vinegar
2 tablespoons fresh grapefruit juice
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
1/2 teaspoon salt

1 1/2 pound lobster, cooked, cooled, and cut into bite-sized pieces*
1 red grapefruit, cut into segments or suprémed
1 avocado, peeled, cored and sliced
6 ounces mixed baby greens

To make the roasted shallot Champagne vinaigrette: Preheat the oven to 275°F. Set the shallot halves on a piece of heavy-duty foil and drizzle with 1/2 teaspoon olive oil. Wrap the foil around the shallot and place in the oven. Roast until soft and fragrant, about 1 hour. Cool to room temperature.
Combine the shallot, Champagne vinegar, grapefruit juice, Dijon mustard, honey and salt in a blender. Pulse until the shallot has been pureed. Slowly drizzle 1/3 cup olive oil into the blender with it running until the vinaigrette has emulsified and all the ingredients have well-combined. Adjust seasonings to taste.

To make the salad, arrange the greens on four plates and top each with equal amounts of the lobster, grapefruit and avocado. Drizzle 1 to 2 tablespoons dressing over each salad.

Roasted Beet and Goat Cheese Napoleons

4 large beets, roasted and peeled
8 ounces goat cheese, softened
2 cups baby arugula (or watercress)
Vinaigrette of your choice
Minced chives, for garnish

Slice beets about 1/4 inch thick using a mandoline or a very sharp knife. Using ring molds if you have them, layer a beet slices with a dollop of goat cheese between slices on salad plates, using one beet for each serving. Press down on all layers just until you see the cheese at the edges. Remove molds. Toss arugula or watercress with vinaigrette and mound on top of beets. Sprinkle with chives and serve.  Serves 4.

Act IV: Sweeping Climax

Main Course

Seared Duck Breast with Pomegranate Cherry Sauce

1 tablespoon peanut oil, divided
1 large shallot, minced
1/4 red pepper, finely diced
1 tablespoon ginger, minced
2 cups Pom pomegranate juice
1 cinnamon stick
1/2 cup cherry preserves
1 tablespoon brown sugar
1 teaspoon five spice powder
1 tablespoon cornstarch
1 tablespoon water
4 duck breast fillets
Salt to taste
Freshly ground black pepper to taste
1/4 cup fresh mint, finely chopped to garnish
1/4 cup pomegranate arils to garnish (optional)
3 green onions, thinly sliced to garnish (optional)

Heat oil in a small saucepan over medium –low heat. Add shallots and red pepper; sweat until softened, about 6-8 minutes. Add ginger, and stir until fragrant, 30 seconds. Add Pom juice and cinnamon stick, increase heat to medium, and bring to boil. Continue to boil for 15-20 minutes, or until liquid is reduced by half.

Heat remaining teaspoon of oil in a large sauté pan over medium- low to medium heat. Score the fat of the duck breasts and season with salt and pepper to taste. Add breast to hot pan, fat side down. Let brown for 10 minutes, turn and allow to brown an additional 8-10 minutes (depending on how well done you prefer your duck). Remove from pan, tent with foil to keep warm, and allow duck to rest for 10 minutes before slicing thinly lengthwise.

Once sauce is reduced, remove cinnamon stick, strain the sauce into a medium size bowl, discard the onion and pepper bits, and add sauce back to pan. Place pan back over medium-low heat; add preserves and brown sugar, stirring until preserves are dissolved.

Mix cornstarch and water in a small bowl until all lumps are gone. Add to the sauce, stirring constantly until thickened, about 1-2 minutes.

To serve, fan the duck slices out on the plates, drizzle sauce over the top, and sprinkle with mint, pomegranate arils, and green onion. Serve hot.

Portobello Wellington

(Winner for Best Supporting Role by a Pastry Wrapped Fungus)

2 portobello mushroom caps (stem removed)
4 sheets phyllo dough
1 medium onion, diced
1 garlic clove, minced
1.5 teaspoons thyme
several tablespoons olive oil
3/4 cup red wine

Preheat oven to 375 F. Gently clean caps, then lightly coat with oil and place on baking sheet. Bake for 8-10 minutes until tender. Remove from oven and set aside to cool.

Add onions to pan heated with 2 tablespoons of olive oil.  Cook over medium/med. low heat for ~10 minutes or until onions are nice and soft. Add garlic and cook for 3 more minutes.

Stir in thyme, then remove half of mixture from pan and add to basil to make filling.  To the half still in the pan, add wine and bring to gentle boil for 3-4 minutes. Reduce heat to low and simmer for 10 minutes (or until your wellingtons are done.)

Roll out 4 sheets of phyllo dough then cut in half, placing one cap in the center of each half.  Divide filling between the two caps, spooning on top, then fold up the phyllo dough very carefully.
Promptly tear phyllo dough despite your best efforts.

Place in lightly oiled baking dish then (optional) brush milk on top. Bake 12-15 minutes, until crisp.

Act V: Sweet Denouement

Dessert

Goat’s Cheesecake with Fresh Figs

16 ounces cream cheese, at room temperature
11 ounces soft fresh goats cheese, at room temperature
2.6 ounces softened butter
4 eggs
3/4 cup caster sugar
1 teaspoon vanilla extract
1 lemon, finely grated
2 tablespoons lemon juice
4 – 6 black figs, cut into thin wedges

To serve: honey and chopped pistachios

8.5 ounces plain flour
7 ounces butter, coarsely chopped
2.8 ounces ground almonds
¼ cup pure icing sugar/confectioners sugar

For base, work the flour, butter, almonds and icing sugar until fine crumbs form (I used a fork but a food processor is good too). Turn onto a lightly floured work surface and knead until the dough comes together (If the dough is a little dry and does not come together easily, add a tiny amount of water). Press into the lined base of a 9″ springform pan and chill for 2 hours. Preheat your oven to 175c/350f and bake until light golden and cooked through (around 30 minutes).
Meanwhile, beat cream cheese, goats cheese, butter, eggs, sugar, vanilla, lemon juice and rind in an electric mixer until combined and smooth. Lightly grease the sides of the cake tin above the base and pour in the cream cheese filling. Bake until set (30-40 minutes) and cool to room temperature (2 – 3 hours). Top with slivers of figs and pistachios and serve drizzled with honey.

Notes: You can make thus cheesecake the day prior to serving but do not make the topping until just before serving.

Baked Alaska with Brown Butter Pound Cake and Brandied Peach Ice Cream

Makes 9 3-inch individual cakes

Brown Butter Pound Cake  (Makes a 9′x9″ pan)

19 tablespoons unsalted butter
2 cups sifted cake flour (sift before measuring)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup packed light brown sugar
1/3 cup granulated sugar
4 large eggs, at room temperature
1/2 teaspoon pure vanilla extract
2 quarts good quality peach ice cream
2 Tablespoons Peach Brandy (Regular will do)

Meringue

12 large egg whites
3/4 teaspoon cream of tartar
3/4 teaspoon salt
1 1/2 cups sugar

Preheat the oven to 325°F and put a rack in the center. Butter and flour a 9”x9” square pan.

Place the butter in a 10” skillet over medium heat. Brown the butter until the milk solids are a dark chocolate brown and the butter smells nutty. (Don’t take your eyes off the butter in case it burns.) Pour into a shallow bowl and chill in the freezer until just congealed, 15-30 minutes.

Whisk together cake flour, baking powder, and salt. Beat the brown butter, light brown sugar, and granulated sugar in an electric mixer until light and fluffy, about 2 minutes. Beat in the eggs one at a time, mixing well, and then the vanilla extract. Stir in the flour mixture at low speed until just combined. Scrape the batter into the greased and floured 9”x9” square pan. Smooth the top with a rubber spatula and rap the pan on the counter. Bake until golden brown on top and when a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pan 10 minutes. Run a knife along the edge and invert right-side-up onto a cooling rack to cool completely.

Line 9 3-inch ramekins with plastic wrap, so that plastic wrap covers all the sides and hangs over the edge. Fill to the top with ice cream. Cover the top with the overhanging plastic wrap and freeze for several hours, or until solid.  (If you don’t have ramekins, you can use the ring of an old tuna can with both sides cut out to shape the ice cream rounds, freezing them individually on a tray.)

When ready to assemble, beat the egg whites, cream of tartar, and salt on high speed in an electric mixer until soft peaks form. Beat in the sugar gradually in a slow stream until stiff peaks form.

Cut out 9 3-inch diameter circles from the cake, using the tuna can trick.  Place frozen ice cream circles on top of cake rounds. Trim any extra cake if necessary.

Pipe the meringue over the ice cream and cake, or smooth it over with a spatula, so that none of the ice cream or cake is exposed. Freeze for one hour or up to a day.

When ready to serve, burn the tips of the meringue with a cooking blow torch or bake the meringue-topped Baked Alaska on a rimmed baking sheet in a 500°F oven for 5 minutes until lightly golden. Serve immediately.

Epilogue

After Dinner Beverages

Brew some rich coffee, warm some brandy and bask in the sound of deafening applause for your star studded evening.  Now there’s nothing left to do but wait for the rave reviews to start rolling in…

Spotlight on Leo

“I want to be thoroughly used up when I die.  Life is no brief candle for me.  It is a sort of splendid torch which I have got hold of for a moment, and I want to make it burn as brightly as possible before handing it on to future generations.”

—George Bernard Shaw

Consider yourself duly warned – this month’s homage will prove to be anything but impartial.  Admittedly, I’m a sucker for Leos – the exuberant children of the summer born when the solar rays shine longest and brightest are my very own illustrious walking kryptonite.  So sensitive am I to their radiance that I can pretty much spot them within minutes in their presence, for I melt like the wings of Icarus.  It seems hardly fair – while the other signs have a ruling planet, Leo is not ruled by a massive rotating rock.  Nay, their ruler is the Sun, that celestial ball of life giving energy to which all other planets encircle.  Is it any wonder Leos glow in an unparalleled aura all their own.

Of all the signs it seems I hear the most irritation aimed at Leos.  I guess I can understand why, as they’re not exactly for the faint of heart.  The second of the fire signs, they carry the element of vitality and enthusiasm now with a firm constancy.  Unlike the comet-like energy of the rookie Aries, Leo is the fixed fire sign that gives them a slow, steady burn.   These eternal torchbearers are dramatic and grand, self-assured to the point of an almost self-proclaimed omnipotence.  They dominate a room with the slightest of effort; their presence enough to have a palpable energy.  Effortlessly charismatic and confident to a fault, they naturally find themselves in the spotlight.  Or should I say the spotlight finds them, because it will.  We are but moths to their flame.  They hold themselves in such esteem because they honor and value themselves, and in turn, extend the same respect to others, though it must be earned.  And in a setting of mutual admiration and respect, their warmth radiates outward, extended through the most generous acts and a fierce, undying loyalty.  Whereas with Cancer we kindled the warmth of human emotions, Leo ignites it into full blown passion.  Anyone who has been the object of Leonine desire (oh, you enviable prey) will attest to their ardent pursuit.  One of the things I love most about Leos is their appreciation for elegance, never more apparent than in the art of courting.  That seemingly archaic word has been all but forgotten in a time when ‘lovers’ text their abbreviated hookup propositions – how positively gauche.  Leos savor the budding promise of relationship; their ardent gestures expressive of how they value their adored and the delicious gallantry involved in the unfolding romance.    This level of passion flows everywhere in their lives, giving them not only a mesmerizing drive, but the ability to galvanize the masses around them to accomplish greatness.

People attribute success to the Leo which is at times fitting, but it also could be they’re magical magnets of vision with tremendous commitment to succeed and the ability to inspire others to excellence.  That fire fuels their persistence, seemingly impervious to opposition or criticism.  Women barely had the right to vote when Amelia Earhart (July 24th) followed her passion for aviation in her attempt to circumnavigate the globe in 1937.  Julia Child (August 15th) blazed a culinary trail to be a famous chef during a time when women were expected to be subservient housewives.  And thankfully Dustin Hoffman (August 8th) ignored all those people who said he was too short and unattractive to be a movie star.  They eschewed their perspective naysayers and followed their bliss.  Where others might say they can’t, to Leos such words are mere flies to swat away while they beam, “Watch me.”  After all, they do love an audience.  But don’t be fooled.  Their’s isn’t the kind of show involving smoke and mirrors.  They’re genuine and direct, bold in sincerity and unrelenting in self-revelation.  They carry lofty aspirations with the firmest of intentions to meet them, setting the bar even higher to achieve their personal apex.

Long before there was a Madonna or a Cher, there lived the original single-named phenomenon simply known as Napoleon (August 15th), also known as Napoleon the Great.  A French military and political leader who rose to power toward the end of the French Revolution, his brilliant military leadership led France to European domination in the aptly named Napoleonic Wars.  So great were his strategies, that his campaigns are studied to this day at military academies.  Despite the bloodshed of the French Revolution to overthrow the French monarchy, Napoleon named himself Emperor in 1804.  He also crowned himself King of Italy in 1805, because sometimes one monarchy just won’t do.  He instituted some surprising lasting reforms, including establishing higher education, a tax code, road and sewer systems, establishing the Banque de France, and aided in the adoption of the metric system.  Despite his many conquests, he felt his most lasting achievement would be through a set of civil laws referred to as (what else) the Napoleonic Code, which fundamentally changed the nature of civil legal system to establish clearly written laws (both criminal and commerce) which also enacted rules of due process.  As leader of France, he also emancipated Jews, expanding their rights to property, worship and career.  Despite strong anti-semitic reactions, he stated, “I will never accept any proposals that will obligate the Jewish people to leave France, because to me the Jews are the same as any other citizen in our country. It takes weakness to chase them out of the country, but it takes strength to assimilate them.” Some may say tyrant, but count on a Leo for decisive leadership and righteous actions.

Closer to home, a local boy named Henry Ford (July 30th) built a different kind of empire.  As an engineer, he was involved in the development the first gasoline propelled vehicle.  In 1903 he established the Ford Motor Company to produce racing cars, yet had far greater vision.  In five short years the Model T rolled off the assembly line – changing the paradigm of the automobile from a very expensive, heavy, hand-built toy for rich people into a lightweight, reliable, affordable, mass-produced mode of transportation for working-class people.  He coined the term “Fordism”, which represented mass production of inexpensive goods coupled with high wages for worker.  (In case you haven’t noticed, Leos love to name things after themselves.)  He became one of the wealthiest and most famous men in the world, yet he labored for the greater good; the aspiration of peace through consumerism.  He believed in fair wages, the highest of quality product, quoted as saying, “The highest use of capital is not to make more money, but to make money do more for the betterment of life.”  Oh sweet American prince of capitalist ideals, if only today’s tycoons would head your philosophy.

Really, all I have to say is Lucy, and everyone will know who I mean.  Or should I say Luuuuuucceeeee! (Sorry, you’ll have to imagine the Cuban accent.)  Lucille Ball (August 6th) started out as a contract player in the studio system, nicknamed “Queen of the Bs” (as in B movies).  But it was in television that she assumed her true throne of queen of the comedy sit-com in the unforgettable “I Love Lucy”, and oh how we did.  The smash hit dominated the weekly television ratings for almost its entire run of 180 episodes.  She went on to star in a total of five sit-coms, all of which contained her name in the title.  Though audiences will remember her character as a daffy and lovable redhead, in actuality she was quite savvy, known for her astonishingly sharp business sense and absolute involvement in all executive and creative decisions.  In 1962 she became the first woman to run a major television studio with Desilu Productions.  And yet having built a dynasty as America’s most influential comedienne, she was surprisingly self-deprecating of her talent, saying, “I’m not funny. What I am is brave.”

I understand this must seem like an indulgent mass love letter to Leos, but then again, you were warned.  If you have issue with Leos, that’s fine.  I understand and fully respect your right to vent.  Feel free to send your comments to jim@sherastrology.com, for I am comfortably nestled in the lion’s den.  It’s not because I fear they’re our last holdout of elegance at a time when I see baseball caps and flip flops worn to fine restaurants.  It’s not because they radiate a confidence that makes their horizon stretch like a sea of potentiality.  It’s simply that they have found a love and acceptance within to courageously exist in all their glory.   They believe they are enough, simply because they are, and in doing so give us all the freedom to do the same.  For me, they embody the quote by Marianne Williamson when she said,

“We ask ourselves, Who am I to be brilliant, gorgeous, talented, fabulous?  Actually, who are you not to be?  Your playing small does not serve the world.  There is nothing enlightened about shrinking so that others won’t feel insecure around you.  We are all meant to shine as children do.  It’s not just in some of us; it’s in everyone.  And as we let our own light shine, we unconsciously give other people permission to do the same.”

We live in an age when creativity is hardly heralded as much critiqued.  Before investing in films, books, plays, etc, we look to the critics to espouse their value, assessing if they’re even worth our time and money.  And to these evaluations we listen, regardless of the creative lifeblood poured into the precious work.  The arts have all but been abandoned in an educational system that has budgeted them as ‘superfluous’.  And artists are measured by their commercial success above all, or worse, suffer from comparison and limiting expectations.  We live in a country that claims to have no royalty, yet we have e a desperate need to worship our celebrities, our sports icons, and the like; so much so that we’ll elevate even the tackiest of reality ‘stars’, touting their bouffant hairdos and ripped abs, masking no discernible talents or abilities whatsoever.  The truth is we all want to be seen, to be valued, to shine.  Therefore, if we can’t own it in ourselves we are compelled to project it onto others, even the grossly unworthy.    But not the mighty lions.  They live without permission or excuses, or attempting to emulate anyone else.  Their very being, as everything they do, is a brilliant artistic creation.  So when the Leos are shining full throttle, please ask yourself why you wish they would to take it down a notch (or seven).  Are they too bright or are you not shining nearly enough?  They are our heroic liberators, rising up against everything that tells us we’re not enough, that we have to achieve greatness before we dare claim any merit.  Leos say it’s a lie, because the truth is we are enough – all of us. We don’t have to be anything because we already are.   They celebrate their lives and live gloriously and symphonically out loud.  They courageously beckon us to join them, to find the light rooted deep in the core of all of us, our own magnificent essence.  Look to your sun, where lies your truest self, the energy that makes you the most vibrant and alive.  Blow on that flame, ignite its blaze and bask in your own glowing torch.  And when you live in that place, just wait and see what you will be able to do.  You will astound yourself.  Like the beacon of a distant lighthouse towering above the ocean, they beam out, luring us home to our most radiant selves.  And to them I say, shine on.  Burn brightly, nay burn luminously you regal, stunning creatures.  I’ll bring my sunglasses.

XO

LeeAnn