Recipe of the week « Robert Wemischner

Yield: A generous pint. Enough for use on four servings of a grilled protein such as pork chops, chicken breasts or thighs, or firm fish steaks, shrimp, scallops or other seafood.

Cold apricot “souffle” with almond praline

Serves 4.

A simple asparagus starter or light lunch dish

Serves any number you wish

Rhubarb compote with rooibos “tea” gelee, whipped cream and buttery shortbread

Yield: 4 servings

Minestrone di Rosanna

Yield: generous entree sized portions for 5-6 persons

Candied pomelo peel

Yield: approximately 1 lb. or 48 pieces, each 1/2 inch wide by 3 to 4 inches long

Winter salad of fennel, red onion and blood orange

Yield: 4 starter-sized servings

Caramelized Korean Pear Tarte

Yield: 8 servings

Red wine-poached quince

Yield: 4 servings

Applesauce from in-season apples

Yield: about 4 servings when using 4 medium sized apples

Chocolate-flecked shortbread

Yield: 12 wedges of shortbread.

Grapes Three Ways

Serves 4. Note: This recipe may be doubled, if desired, to yield more servings.

Raspberry cream trifle

Serves 4-6.

Peanut Butter Mousse Tart with Caramel and Chocolate Ganache

Yield: 4 tarts, each measuring 4 inches in diameter by approximately 3/4 inch high

Doubly corny blueberry muffins

Yield: 12 muffins, approximately 3-1/2 ounces each

Buttery Polenta Cake with Almond Crunch and Cherries

Yield: 8 servings

Aprium crumble with pistachio ice cream

Yield: 4 to 6 generous servings

Spring risotto with morels steeped in smoky tea

Yield: 4 generous servings

Fresh seasonal strawberry jam

Yield: approximately 2 pints

Tangerine Sorbet Shortcakes

Yield: 4 generous servings.

Rhubarb Crumble with Cinnamon-Citrus Custard Sauce

Yield: Serves 4 generously

Cherimoya Coupe with caramelized banana, pineapple and strawberry garnish

Yield: 4 servings

Two ways with Korean pears–One savory and one sweet

Here are two tasty seasonal renderings using Korean pears as the main ingredient. The first is savory, the second sweet.

Persimmon salad with polenta croutons, Belgian endive (and other greens) with pomegranate vinaigrette

Yield: Variable; however, the vinaigrette recipe and the polenta below each yield a generous amount for 4 servings (Scale up in direct proportion if you wish to serve more than 4)