Bruce the Chef

2 tablespoons butter
   

4 cups California seedless grapes
   

1/4 cup granulated sugar
   

2 tablespoons flour
   

2 tablespoons unsweetened coca powder
   
   

1 teaspoon vanilla extract
   

1/2 teaspoon ground cinnamon
   

6 sheets phyllo dough
 

1. Gently brown butter in small saucepan
       over low heat; watch carefully so it will not burn.
      
2. Mix grapes, sugar, flour, cocoa, vanilla
       and cinnamon.
      
3. Working quickly, cut sheets of phyllo
       dough into 4-inch squares. Place squares between waxed paper
       and cover with towel.
      
4. Lightly grease bottom of each cup in a
       standard muffin tin with browned butter. Place 2 squares phyllo
       dough in each cup, brush lightly with browned butter, repeat
       with 2 more squares and brush with browned butter again. (There
       will be four layers of phyllo dough squares in each cup of the
       muffin tin.) Fill each with 1/4 cup grape mixture. Sprinkle any
       remaining cocoa mixture in bottom of bowl over grapes.
      
5. Cut trimmings of phyllo dough into short
       narrow strips; sprinkle about 1 tablespoon over filling in each muffin cup. Drizzle remaining butter over top.
      
6. Bake at 375°F 35 to 40 minutes or
       until lightly browned. Cool slightly; remove from muffin tins.
    

Makes 12 servings.

Two very rich flavors –
  chocolate and hazelnut — meet in this elegant dessert. Serve
  this as a romantic offering for a new flame (or an old one!)
  or as the finish to a semi-formal sit-down meal.

2 cups shelled hazelnuts

    1 cup all-purpose flour
    3/4 cup granulated sugar, divided use
    3 tablespoons unsweeted baking cocoa
    1/4 teaspoon baking soda
    1/2 cup unsalted butter, divided use
    4 large eggs, separated
    4 (1-ounce) squares unsweetened baking chocolate
    1 cup dark corn syrup
    1/8 teaspoon salt
    2 tablespoons rum
 

1. Preheat oven to 350°F
       (175°C).
      
2. Toast hazelnuts on a baking
       sheet until the skins are loose and come off easily, about 10
       minutes; turn off oven. Rub hazelnuts in a clean towel to remove
       the skins, then chop coarsely and set aside.
      
3. Crust: In a large mixing
       bowl, sift together flour, 1/4 cup sugar, cocoa and baking soda.
       Cut in a 1/4 cup butter until mixture resembles coarse cornmeal;
       stir in 1 egg to form smooth dough. Form into a ball, wrap and
       refrigerate.
      
4. Filling: Using a double-boiler,
       melt baking chocolate with remaining 1/4 cup of butter over simmering
       water, whisking occasionally until smooth; remove from heat and
       set aside.
      
5. Combine corn syrup and
       remaining 1/2 cup sugar in a small saucepan. Bring to a full
       rolling boil slowly over medium heat; remove from heat and stir
       in chocolate mixture.
      
6. In a mixing bowl, beat
       remaining 3 eggs, salt and rum flavoring. Beat into chocolate
       mixture until just mixed; gently stir in hazelnuts and set aside.
      
7. Preheat oven again to
       350°F (175°C). Lightly grease a 9-inch pie plate.
      
8. Lightly flour a work surface;
       lay chilled dough on it and lightly flour it, as well. Roll dough
       to a 13-inch round, between 1/4 and 1/8-inch thick. Line pie
       plate with the dough, trimming away all but a 1-inch overhang.
       Fold over to make a double-thick edge on the rim of the pan and
       flute the edges. Pour hazelnut filling into crust.
      
9. Bake until filling is
       set and the crust is baked through, about 40 minutes. Let cool
       slightly before serving.
    

Makes 12 servings.

An elegant dessert that
  can be made ahead. Serve with a dollop of whipped cream and a
  sprinkling of chocolate shaving for an added touch.

1 1/2 cups all-purpose
    flour
    3/4 cup powdered sugar
    1/2 cup unsweetened baking cocoa
    1 teaspoon vanilla extract
    1 teaspoon salt
    2 2/3 cups unsalted butter, divided use
    1 1/2 cups firmly packed brown sugar

2/3 cup honey
    1/4 cup granulated sugar
    3 cups pecan halves
    1/3 cup whipping cream
 

1. Preheat the oven to 350°F
       (175°C).
      
2. In a food processor, combine
       flour, powdered sugar, cocoa, vanilla and salt; process to blend.
       With the motor running, gradually add 1-2/3 cup of the butter,
       a few tablespoons at a time. Process until dough forms a ball
       on top of the blades.
      
3. Press dough into a 12-inch
       tart pan with a removable bottom. Bake for 10 minutes or until
       light brown. Set aside to cool.
      
4. In a large saucepan over
       medium-high heat, combine remaining 1 cup butter, brown sugar,
       honey and sugar; bring to a boil. Boil for 3 minutes.
      
5. Add pecans and cream and
       return to a boil. Immediately pour into cooled crust. Bake until
       center is bubbling, about 20 minutes. Let cool to room temperature,
       about 2 hours.
    

Makes 12 servings.

Yield: 6 to 8 servings

Goat cheese gives a twist to traditional cheesecake and adds a savory element
to this not-too-sweet dessert.

11 ounces
mild fresh goat cheese, softened
3/4 cup granulated sugar
1 1/2 teaspoons fresh lemon juice
1 teaspoon minced lemon zest
1 teaspoon pure vanilla extract
6 large eggs, separated
3 tablespoons all-purpose flour
3 cups mixed fresh berries, such as blueberries, raspberries and quartered
strawberries (see note)
Confectioners or powdered sugar , for dusting

Preheat the oven to 350
F. Butter a 9-inch round cake pan and dust with
granulated sugar, pouring off the excess.

In a medium bowl, combine the goat cheese with the granulated sugar, lemon
juice, lemon zest and vanilla and beat at medium speed until smooth. Beat in the
egg yolks, 2 at a time, incorporating them completely before adding the next
batch. Beat in the flour at low speed.

In another bowl, using clean beaters, beat the egg whites until firm but
not dry. Beat one-third of the whites into the goat cheese mixture, then gently
fold in the remaining whites. Spoon the batter into the prepared pan and bake
for about 40 minutes, or until a skewer inserted in the center of the cake comes
out clean. Transfer to a wire rack to cool completely.

Invert the cake onto a large plate. Arrange the berries on top and sift
confectioners’ sugar over all. Cut the cake into wedges and serve.

Make ahead: The cake can be wrapped well and stored at room temperature for 1
day.

Notes: To make a fruit sauce for the cake, lightly crush the raspberries and
blueberries with 1 tablespoon of sugar and set aside for 10 minutes. Garnish the
cake with additional whole berries.

Crust:
1 1/3 cup graham cracker crumbs
1/2 cup coconut
1/4 cup unsalted butter, melted

Filling:
24 ounces cream cheese, softened
14 oz can condensed milk
2 tablespoons cornstarch
4 eggs

1 tsp. rum extract or to taste
1 (3 oz.) can flaked coconut
1 (20 oz.) can crushed, pineapple, well drained

Preheat oven to 425 F.

Combine graham crumbs, coconut, and butter, press firmly on bottom and 1 inch
up sides of 9-inch  cheesecake pan. Refrigerate.

In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in
condensed
milk until smooth. Add eggs, add cornstarch. Place rum and coconut in blender
and blend. Add to cheese mixture with drained pineapple. Pour into pan.

Place pan in oven, reduce the temperature to 325 F and bake for one hour. Turn off oven and leave inside for 1 hour. Do not
open oven door!!

Chill overnight before removing from pan.

Pecan pie or cheesecake? Try a bite of both with this no-bake New York-style
cheesecake smothered in caramelized pecans. The inspired combination of creamy
cheesecake, gooey caramel, and crunchy pecans is a two-in-one treat, perfect for
parties, special dinners or starting a new Thanksgiving tradition. Be generous
with the caramel — and don’t be afraid to let it drip down the sides. It just
looks more homemade.

Yield: 12 to 16 servings

2
boxes (11.1 ounces each) real cheesecake dessert mix, Jell-O No Bake
3/4 cup butter, melted
1/4 cup granulated sugar
2 tablespoons water
2 1/2 cups cold whole milk
1 cup butterscotch caramel sauce, Mrs. Richardson’s
1 cup pecans, toasted, chopped
1/2 cup golden brown sugar, packed

Line bottom of 9-inch-diameter springform pan with parchment or wax paper.

Mix 2 packages of crust, melted butter, sugar, and water in large bowl until
well blended. Reserve 1 cup of crumb mixture for topping. Press remaining crumb
mixture onto bottom of prepared pan (not up sides).

Combine 2 packages of cheesecake filling and cold milk in another large bowl.
Beat for 3 minutes, or until smooth and thick. Fold 1/2 cup of caramel sauce
into cheesecake mixture. Pour mixture into crust-lined springform pan.

Mix reserved crumb mixture with 1/4 cup of caramel sauce, pecans, and brown
sugar. Sprinkle atop cheesecake.

Refrigerate cake at least 5 hours, or until set. Run warm knife around pan
sides to loosen cake; remove pan sides. Transfer cake to serving platter and
drizzle with remaining 1/4 cup of caramel sauce.
Serve cold.

3 to 4 pounds King, Snow
  or Dungeness crab legs, cooked
  2 tablespoons olive oil

  Butter Sauce:

  1/2 cup unsalted butter, melted
  1 tablespoon lemon juice
  3/4 teaspoon garlic salt
  1/2 teaspoon dill weed
  1/8 teaspoon white pepper

  Red Sauce:

  1/2 cup bottled chili sauce
  1 teaspoon prepared horseradish
  1 teaspoon rice vinegar

  Verde Sauce:

  1 medium avacado, peeled, pitted and mashed
  1/3 cup low-fat sour cream
  2 teaspoons cumin
  2 teaspoons lime juice
  1/4 teaspoon hot pepper sauce

1. Fill a large sauté
       or fry pan with water to ½-inch depth; add crab legs and
       bring to a boil. Reduce heat, cover and simmer for 4 minutes.
       Drain and serve with your choice of dipping sauces.
      
2. To assemble dipping sauces,
       combine ingredients for desired sauce in a small bowl and blend
       well.
    

Makes 4 servings.

1 (1.5-pound) salmon fillet

    2 oranges
    1 teaspoon red wine vinegar
    1/4 cup sliced green onions
    1 teaspoon cracked black pepper
    1 (6 to 7-ounce) package herbed rice
    1/4 cup dry white wine
 

1. Preheat broiler.
      
2. Cut salmon fillets into
       4 equal portions; season to taste with salt. Peel and remove
       pith from oranges; slice crosswise into ¼-inch rounds.
      
3. Broil fillets, 4 to 6
       inches from heat, allowing 10 minutes per inch of thickness,
       measured at the thickest part. Remove fillets just before they
       are cooked through. Sprinkle with vinegar. Arrange orange rounds
       on top, and sprinkle with green onions and cracked pepper. Broil
       1 minute longer.
      
4. Meanwhile, prepare herbed
       rice according to package directions, replacing ¼ cup
       of water with the wine. Serve with mixed greens sprinkled with
       seasoned rice vinegar, if desired.
    

Makes 4 servings.

Ingredients

Preparation

Wash beans well & cover with 10 cups
water.  Soak overnight.  Drain & cover with 6 cups of fresh
water.  Add remaining ingredients except rice.  Cook over low heat
until beans are done (approximately 2 to 3 hours).  Serve over cooked rice.

Shrimp is always a hit
  at gatherings; you’ll be showered with rave reviews.

20 strips of bacon
    2 bunches basil
    40 medium shrimp, peeled (tails on) and deveined
    1/8 teaspoon salt
    1/8 teaspoon ground black pepper
    4 lemons, cut into wedges
 

1. Preheat broiler.
      
2. Cut bacon strips in half
       widthwise. On a large cutting board lay bacon strips flat. Place
       a basil leaf in the middle of each piece of bacon. Place a shrimp
       on top of the basil with the tail at a right angle to the bacon
       strip. Wrap the bacon around the shrimp and place seam side down
       on a broiling pan; secure with toothpick if desired. Sprinkle
       with salt and pepper.
      
3. Broil, 4 to 5 inches from
       the heat for 3 minutes. Turn over and broil another 3 minutes,
       or until the shrimp are pink and curled and the bacon is crisp.
       Squeeze lemon juice over cooked shrimp just before serving.
    

Makes 20.