Caribbean Rum Cake

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A simple light cake that's great for the holidays.

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Cake:

- 1 cup butter (room temperature)

- 2 cups sugar

- 3 cups flour

- 1/2 cup cornstarch

- 3 teaspoons baking powder

- 1 cup milk

- 2 teaspoons vanilla extract

- 12 egg whites (beaten to stiff peaks)

- 1 teaspoon salt

1. Preheat oven to 350 degrees F.

2. Cream butter and sugar. Sift flour, cornstarch and baking powder. Beat egg whites with salt to stiff peaks.

3. Add flour mixture alternately with milk to the butter mixture. Add vanilla extract

once thoroughly combined.

4. Gently fold egg white mixture into batter.

5. Bake in 3 pans for about 25 minutes

6. Let cake cool completely before frosting.

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Rum Flambé:

- Butter

- Brown Sugar

- Cinnamon

- Rum

1. Melt butter then add brown sugar and cinnamon.

2. REMOVE FROM HEAT, add rum and ignite (If using electric stove, light with a long match or barbeque lighter. If using gas, just tilt your pan slightly to ignite the rum.)

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Leche Condensada Whipped Cream:

- Whipping or Manufacturing Cream

- Sweetened Condensed Milk

1. Beat cream until you have stiff peaks. Add sweetened condensed milk to taste.

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To Serve:

1. Spread whipped cream between layers and pour rum flambé over the top. Can be garnished with crushed toasted hazelnuts and slivered almonds, as shown.

Nectarine Mint Salsa

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A sweet alternative to salsa that takes advantage of the seasonal fruit. Very easy to make and goes great on top of fish or pork.

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- 2 nectarines, pitted and diced

- 3 tablespoons finely chopped red bell pepper

- 2 tablespoons sliced green onions

- 2 teaspoons fresh lime juice

- 1/2 tablespoon chopped fresh mint

- 1/2 finely chopped small seeded jalapeno pepper

Stir together all ingredients and keep covered until ready to serve.

Baked Sweet Potato Chips

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A healthy alternative to fat-in-a-bag potato chips. It's a great sweet/salty snack and goes great with Nectarine Mint Salsa.

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- 1 large sweet potato, peeled

- 2 tsp vegetable oil

- 1/8 tsp table salt, or to taste

1. Preheat oven to 400ºF. Spray baking racks with cooking spray.

2. Thinly slice potatoes with a mandolin or by hand; they should be no more than 1/8-inch thick.

3. Arrange slices on baking racks so they don't overlap. Brush with oil and sprinkle with salt. Bake chips until they begin to lightly brown, about 15 minutes. Cool on different rack and serve.

Peach Raspberry Dessert Soup

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A unique dessert that's perfect for summer or for breakfast.

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- 1 cup fresh or frozen raspberries, thawed

- 3 cups fresh or frozen peaches, thawed

- 3 tablespoons lemon juice

- 1/2 cup honey

- 1 cup plain non-fat yogurt

1. Place raspberries in a blender; cover and process until smooth. Strain and discard seeds. Cover and refrigerate puree. Place peaches and lemon juice in the blender; cover and process until smooth. Transfer to a bowl; stir in yogurt and honey. Cover and refrigerate for 2 hours.

2. To garnish, drizzle in raspberry puree and spread with toothpick.

Summer Soba Noodle Salad

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A refreshing version of a pasta salad with Japanese flavors. Ideal for travel since there is no dairy in the recipe. Can be served with a bed of frisée (as pictured) and Furikake (a Japanese condiment, as pictured).

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Tofu:

- 1/2 package Firm Tofu
- 1/2 teaspoon White Miso Paste
- 1/2 tablespoon Tahini (Peanut Butter could also be used)
- 1/4 teaspoon Sesame Oil (use 1/2 tsp if peanut butter is used)
- 1 tablespoon Mirin

1. Cut tofu into small cubes and place in small bowl.
2. Combine Miso Paste, Tahini, Sesame Oil and Mirin in small bowl and stir until smooth.
3. Pour marinade onto tofu and fold gently.
4. Cover and keep in refrigerator until service.

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Orange Miso Dressing
Yield: Approximately 1 cup

- 4 tablespoons White Miso Paste
- 3/4 - 1 cup Orange Juice
- 1/2 teaspoon Mirin

1. Combine Miso Paste and Mirin and slowly add Orange Juice until desired taste in achieved. Keep chilled until service.

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Vegetables:

- 1 Granny Smith Apple (cucumber can be used)
- 1 Tomato
- 1 Orange

1. Cut the apple to a fine julienne (very small ribbons).
2. Cut the tomato into a small dice.
3. Combine apple and tomato with orange juice. Cover and keep chill until service.

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Soba Noodles:

Soba Noodles can be purchased at most major grocerie store or specialty asian stores.

1. Cook soba noodles in boiling water until done. (Check package for cooking recommendations)
2. Strain and place into bowl of ice water to prevent noodles from sticking.
3. Strain the noodles again and dry on paper towels. Cover and store with fresh towels in refrigerator until service.

Ginger - Basil Watermelon Cooler

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Inspired by a cocktail called the "Lady Bug". This "virgin" version is made with citrus juices instead of Sweet and Sour Mix and is vodka-free. Best served chilled, without ice.

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Ginger Syrup:
Yield: 1 cup

- 1 cup water
- 2 cup sugar (I used raw sugar - it adds a richer sweetness)
- 1/2 cup ginger

1. Peel and bruise ginger. Combine water, sugar and ginger in small pot and melt over low heat until sugar is dissolved. For a stronger ginger taste, leave in syrup until desired taste is achieved.

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"Sweet and Sour" Mix:

- 1/2 cup Pineapple
- 4 Oranges
- 1 Lemon

1. Juice (or mash and strain) pineapple and combine fruit juices.

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"The Lady Bug"
Yield: varies by size of watermelon

- Watermelon
- Ginger Syrup
- Sweet and Sour Mix
- Italian Sweet Basil

1. Blend watermelon until smooth and strain with china cap or cheesecloth.
2. Add ginger syrup and sweet and sour mix to taste.
3. For individual glasses: Muddle basil in glass with pinch of sugar then add juice - stir and serve.
For larger portions: Bruise basil and add to juice - let sit in refrigerator for 30 minutes before serving.