Watermelon and Cherry Salad with Fresh Mint Syrup

Yield: 10 servings

Ingredients:

• 3 lb Watermelon
• 2 lb Cherries, fresh, pitted
• 1 bunch Fresh mint
• 8 fl oz Water
• 3 oz Granulated Sugar
• Fresh mint sprigs as needed for garnish

Directions:

1) Pick mint leaves and wash them.

2) Bring water to a boil in a small saucepan. Blanch the mint leaves in water for 20 seconds. Remove the leaves and refresh them in cold water. Reserve blanching water.

3)Add the sugar to the blanching water, bring to a boil and cook for 2 minutes.

4) Drain the mint leaves. Squeeze all of the water out of them and chop them finely. Add the chopped mint to the sugar syrup. Refrigerate syrup until cold.

5) Dice the watermelon or scoop balls from it with a melon ball cutter. Combine the watermelon with the pitted cherries in a stainless steel bowl. Pour the mint syrup over the fruit and toss gently.

6) Serve garnished with sprigs of fresh mint.

Oh, Santa baby...

Think I have found one of my Christmas presents. Classmate had one of these babies and I fell in love.

http://www.kershawknives.com/

The Shun 8'' Premier chef’s knife features a high-carbon VG-10 steel core clad with 16 layers of Damascus stainless steel.

• All Shun knives are hammered by hand with a technique known as tsuchime to a beautiful finish that reduces drag when cutting, preventing food from sticking to the blade.

The chef knives run between $150-195 depending where you get them.

I prefer the Shun Kaji 7" Hollow-Ground Santoku knives ^^- because they're cooler looking and fit in my teenie hands better.

• Santoku, meaing "three virtues" in Japanese, refer to the santoku knife's ability to slice, dice and mince, all with one knife. The Shun Premier Santoku Knife is the perfect size and shape to do all three equally well. Elegant and beautiful, the Shun Premier line of knives are unlike any knives you've owned.

• Shun Edo’s reputation for superior power and control is reflected in the extraordinary appearance of their cutlery. The VG-10 steel blade’s eye-catching hammered pattern reduces drag and helps food release easily, and the handle’s tear-drop shape and broad bolster facilitate a variety of cutting techniques.

• Wide bolsters and ergonomic grips reduce tension and fatigue while providing added leverage.

• Incredibly dense VG-10 “Super Steel” blade is tempered for exceptional hardness and edge retention.

These are about ~$200.

And just in case anyone is wondering what I will have on my wedding registry (whenever that day finally comes) I believe something of this fashion will be on there...

The Shun Bob Kramer Meiji 7" Santoku. On sale for a mere $394.95 at Williams-Sonoma.

• Legendary Japanese knife maker Shun partnered with master bladesmith Bob Kramer, one of only 103 certified master bladesmiths in the world, and the only bladesmith in the U.S. who specializes in kitchen cutlery, to create a line based on Kramer's hand-forged Meiji knives. A versatile Japanese design, this ultradurable, razor-sharp santoku is ideal for slicing, cutting, chopping and scoring.

• SG-2 steel cutting core clad in 64 alternating layers of nickel and stainless steel for a supersharp, durable blade with a striking Damascus-style waterfall pattern.

Pumpkin Butter

Wolfgang Puck's Recipe

Ingredients:

• 1 1/2 cups pumpkin puree (blended until smooth in blender or food processor)
• 1 cup firmly packed light brown sugar
• 1 Tbs. freshly squeezed lemon juice
• 1 Tbs. ground cinnamon
• 1 Tbs. ground cloves
• 1 Tbs. ground nutmeg
• 1 Tbs. ground allspice

Directions:

Place all ingredients in a small, heavy pot.

Cook over very low flame for approximately 1 hour stirring constantly.

Serve with your favorite breads, pancakes or use to make a pumpkin roll filling.

Makes approximately 3-4 cups.

Pumpkin Bread

From Martha Stewart's Cookbook

Ingredients:

• 2 large eggs
• 1 1/2 cups pumpkin puree
• 1 cup packed light brown sugar
• 1/2 cup of unsalted butter, softened
• 1/2 cup vegetable oil
• 1 Tbs. Apple Pie Spice (mixture of cinnamon, nutmeg and allspice)
• 1 tsp. baking soda
• 1 tsp kosher salt
• 1 tsp. vanilla extract
• 1 tsp. apple cider vinegar
• 1 1/4 cups all purpose flour
• (Raisins, Cranberries and/or Nuts can be added)

Directions:

Mix dry ingredients and set aside. Mix butter and sugar until smooth, add eggs, pumpkin puree and oil. Gradually add the dry ingredients until all are thoroughly incorporated into the wet ingredients. Do not over mix.

Pour into loaf pan (or muffin pan) and bake at 350 degrees until done (approximately 45-50 minutes). Bread should spring back at touch.

Margo's Pumpkin Cheesecake

This is the only crust recipe when I've eaten the crust before the cheesecake. Its that good.

Serves 10 to 12.

Ingredients:

Crust

• 1/4 lb. gingersnaps (about 20 cookies)
• 1/3 cup pecans
• 1/4 cup firmly packed brown sugar
• 1/2 stick unsalted butter

Filling

• 3/4 cup firmly packed brown sugar
• 1 tsp. ground cinnamon
• 1/4 tsp. ground allspice
• 1/4 tsp. ground ginger
• 1/4 tsp. ground cloves
• 1 lb. cream cheese at room temperature
• 3 eggs
• 1 cup pumpkin puree

Topping

• 1/2 cup pecan halves
• 1 Tbs. unsalted butter
• 2 Tbs. granulated sugar

Directions:

Preheat over to 350 degrees F. Lightly butter a 9 inch springform pan.

In a food processor combine the gingersnaps and pecans. Process until crumbly. Add the brown sugar and butter, pulse for a few seconds to blend. Pat the mixture into the bottom and evenly up the sides of the pan. Refrigerate for 20 minutes.

In a small bowl stir together the brown sugar and spices. In a large bowl using a mixer beat the cream cheese on medium until smooth and creamy scraping down the sides as needed. Add the brown sugar mixture beating until smooth. Add the eggs one at a t ime beating well after each addition. Add the pumpkin puree, beating until smooth. Pour the batter into the chilled crust and smoothe the top.

Bake the cheese cake until set, 35 to 40 minutes. Transfer to a wire rack and cool completely.

To make the topping save 10 pecan halves and chop the rest. In a small fry pan over medium heat melt the butter. Add all of the pecans, sprinkle with granulated sugar and cook, stirring constantly, until the sugar melts and the nuts are toasted and caramel coated. Allow the nut mixture to cool completely and store in an airtight container until you are ready to serve the cheesecake. Arrange the pecan halves around the perimeter of the cake and sprinkle the chopped pecans over the cheesecake.

Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime

Ingredients

• 2 big handfuls fresh cilantro leaves, finely chopped
• 1/2 jalapeno, sliced
• 1 Tbs brown sugar
• 1 teaspoon grated fresh ginger
• 1 garlic clove, grated
• 2 limes, juiced
• 2 tablespoons soy sauce
• Pinch sugar
• Sea salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1 (6-ounce) block sushi-quality tuna
• 1 ripe avocado, halved, peeled, pitted, and sliced

Directions

In a mixing bowl, combine the cilantro, jalapeno, brown sugar, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil. Stir the ingredients together until well incorporated.

Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.

First Day of Fall!

Oh my favorite time of year... it's finally doesn't feel like a 150 degree oven outside, the grass will eventually stop growing, and I can almost wear my leggings and silly ugg boots.

Class perfectly fit the holiday - roasted chicken, made pumpkin cheesecake with ginger snap crusts, and pumpkin bread. Recipes will follow as soon as Margo emails them!

I have to study for a test on fruits, etc. for garde manger so will post a fall-inspiring picture until later :)