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Six Servings

Roasting asparagus spears in a very hot oven or grilling them gives them a unique and delicious flavor and texture. Try this easy recipe and serve them warm or cold.

1 ½ pounds fresh asparagus
3 tablespoons virgin olive oil
2 tablespoons finely grated lemon zest

1. Preheat the oven to 475 degrees.
2. Snap off the tough woody ends of the asparagus and rinse the spears. Drain on paper towels. Spread the asparagus out on a cookie sheet. Mix the olive oil with the lemon zest and pour the mixture over the asparagus and make sure they are covered on both sides with the flavored oil.
3. Roast the asparagus 10 to 12 minutes, or until they are tender when pierced with the tip of a knife. Alternatively, you may grill or steam the asparagus for 4 to 5 minutes until tender. Arrange the asparagus on a serving plate and serve hot or cold.

© Nina Simonds 2008.

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To make the fortunes for these cookies, cut 3- by 1/2-inch strips of paper and write or type your own fortunes with non-toxic ink. Because you must work quickly to shape the cookies, it’s best to make them one at a time. Using more than one baking sheet is also helpful because you won’t have to waste time waiting for the baking sheet to cool. A liquid measuring cup or deep heavy bowl os a good tool for shaping the cookies.

Servings: Makes about 8 cookies.

Ingredients:

1 large egg white
1/4 cup all-purpose flour
1/4 cup sugar
1/4 cup finely chopped sliced almonds
fortunes

Preparation:

Preheat oven to 400°F. and butter a large round area (about 6 inches) in middle of a baking sheet.

In a small bowl whisk egg white just until foamy. Add flour, sugar, almonds and a pinch salt and beat until smooth. Put 2 teaspoons batter on buttered area of baking sheet and with back of measuring spoon spread batter evenly into a round about 3 inches in diameter.

Bake cookie in middle of oven until golden around edge but pale in center, about 5 minutes. Working quickly, with a spatula remove cookie from baking sheet and invert onto a work surface. Put a fortune in middle of cookie and fold cookie in half. Bend pointed edges of cookie toward each other and hook them onto rim of a liquid measuring cup or deep heavy bowl to cool completely.

Make more cookies with remaining batter in same manner, letting baking sheet cool between cookies. Cookies may be made 3 days ahead and kept in an airtight container.

Source: http://www.epicurious.com/recipesmenus/gourmet/recipes

Excerpted from Gourmet magazine, February 1997

What will bring out the best and most interesting flavors of your cheeses? A few suggestions:

• Rosemary Montasio with Chianti or Syrah

• Ancho Chile Caciotta with Orange Pekoe tea

• Goat Cheese wrapped in Hoja Santa Leaf with Deus Brut des Flandres (sparkling beer!) or dark chocolate truffles

• Goats’ Milk Montasio with Sauvignon Blanc or Beaujolais

• Pecan Praline Mascarpone Tart with Ginger Snaps

• Fresh Mozzarella with Chicken Breasts and Garlic (Recipe Below)

Four Servings

• 4 skinless boneless chicken breasts (1 1/2 pounds, total)
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons unsalted butter or extra virgin olive oil
• 1 clove garlic
• 1/2 cup white wine
• 8 ounces fresh mozzarella roll, cut into 1/4 inch slices
• 4 sprigs fresh tarragon

Season the chicken breasts with salt and pepper. Melt the butter or oil in a large skillet over medium heat. Add the garlic and chicken breasts and sauté for 6 to 10 minutes, or until golden brown on both sides, turning as necessary. Remove the chicken to a plate and keep warm. Deglaze the pan with the wine and simmer briefly to reduce to half its original volume. Return the chicken to the skillet with any meat juices and cook for 1 minute. Place 2 slices of fresh mozzarella on top of each chicken breast, and place 1 sprig of tarragon on top. Cover the pan and remove it from the heat. Set aside in a warm place for a few minutes and let the mozzarella soften and begin to melt. If necessary, return the covered skillet to low heat until the mozzarella softens. Sprinkle with additional salt or pepper, as desired. Remove the garlic.

To serve, spoon some of the sauce over each breast.

© The Cheese Lover’s Cookbook & Guide by Paula Lambert, 2000.

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