Serve 8

Ingredients:

Custard
1 cup heavy whipping cream
3 ounce good-quality white chocolate, finely chopped
5 large egg yolks
¼ cup raspberry puree

1/2 teaspoon vanilla extract

Garnish:

2 Tablespoons granulated sugar
Fresh raspberries

Instructions: 

Preheat oven to 325 degrees F.

In a non-reactive saucepan, heat cream to just under boiling. Remove from heat, add white chocolate and stir with a silicone spatula until melted.

In a separate bowl, whisk yolks and vanilla in medium bowl. Slowly whisk cream mixture into yolks until incorporated. Divide custard between 8 (4 ounce) ramekins cups. Spoon small amount of puree into each cup and lightly swirl in to marble.

Place custard cups into a baking dish with sides. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Do not get any water into cups. Bake just until the crème brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate overnight. Remove the crème brulee from the refrigerator 10 minutes prior to browning the sugar on top. Divide the sugar equally among the 4 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the crème brulee to sit for at least 2 minutes before serving. Garnish with fresh raspberries and serve.  

Ingredients 

3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
3 Tablespoons finely chopped fresh rosemary
1 ½ cups extra-sharp Cheddar, coarsely grated (about 5 ounces)
2 ¼ cups heavy cream

3 Tablespoons course salt

Butter for service 

Instructions 

1. Preheat oven to 400°F.
2. In a bowl stir together flour, baking powder, sugar, and salt.
3. Add rosemary and Cheddar and stir to combine.
4. Mix in 2 cups cream with a fork just until a sticky dough forms.
5. Turn dough out onto a lightly floured surface and knead into a pliable ball.
6. Halve dough and form each half into a round. Brush tops of rounds with ¼ cup cream and cut each into 8 wedges. Sprinkle tops with coarse salt.
7. Arrange wedges about 1/2 inch apart on  parchment paper lined baking sheet
8.  Bake until golden brown, about 20 minutes.
9. Serve with butter.

1 tablespoon extra virgin olive oil

6 large cloves garlic, peeled and lightly crushed

¼ teaspoon red pepper flakes

1/4 teaspoon fennel seeds

5 thyme sprigs

6 ounce Kalamata olives, drained

1 orange zest

1 lemon zest

1/2 lemon, juiced

Salt 

Pre-heat oven to 400 degrees.

Using an ovenproof pan, cook the oil and garlic over moderate heat until the cloves begin to sizzle and become fragrant.

Add the red pepper flakes, fennel seeds and fresh thyme and let sizzle for a few seconds.

Add the olives and citrus zest, warming them in the seasoned oil.

Transfer to the oven and roast for 15 minutes, stirring occasionally until the olives are thoroughly heated and soft.

Season with salt and lemon juice. Serve warm.