Smoked Salmon Mousse in Cucumber Cups

1 4 oz. piece smoked salmon
2 tbs. heavy cream
kosher salt and freshly ground black pepper
1 tbs. fresh lemon juice
1 tbs. fresh prepared grated horseradish
8 oz. cream cheese, at room temp
2 seedless cucumbers, cut into 1/4 inch slices

Remove the skin from the smoked salmon. Put the flesh into the bowl of a food processor and chop until very fine. With the machine still running, add the cream in a steady stream. Add the salt and pepper, lemon juice, and horseradish.
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Transfer the mixture to a bowl and add the cream cheese. Blend until well combined and smooth. Using a rubber spatula, press the mixture through a fine sieve to remove any lumps. Refrigerate until ready to use.
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Using a pastry bag fitted with a decorative tip, pipe 1 teaspoon mousse onto the center of each cucumber slice or create a cup by scooping the flesh from the center leaving a small rim around the edges.

Recipe taken from "Martha Stewart's Hors d'oeuvres Handbook"
** the book calls for smoked trout, but I substituted smoked salmon instead.

Roquefort Red Grapes w/ Pistachios

10 oz. almonds, pecans, or your favorite nut
8 oz. cream cheese
4 oz. Roquefort cheese
2 tbs. heavy cream
1 lb. red seedless grapes

Heat the oven to 300 degrees. Spread the nuts evenly on a rimmed baking sheet and bake until lightly toasted and aromatic, 8 to 12 minutes. Cool slightly.
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Chop the toasted nuts in a food processor or by hand. Transfer to a platter and spread out evenly.
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In the bowl of an electric mixer, combine the cream cheese, Roquefort, and cream and beat on low speed until smooth, 2 to 3 minutes. Drop clean, dry grapes into the loose cream cheese mixture. Use a rubber spatula to stir the grapes in the loose cheese mixture until each grape is coated. Working one at a time, transfer the grapes to the chopped nuts and roll the grapes in the nuts until they are well coated. Transfer the grapes to a rimmed baking sheet lined with parchment or wax paper. Cover with plastic wrap and refrigerate until serving.

Recipe taken from "Martha Stewart's Hors d'oeuvres Handbook"
** This is a light, refreshing hors'doeuvre and seems to be a favorite at parties.

Roasted Red Pepper- Goat Cheese Spirals

1/2 cup (about 1/4 lb.) soft mild goat cheese, room temp
1/3 cup minced chives
2 7 oz. jars roasted red peppers, rinsed & patted dry
4 tbs. basil flavored olive oil

In a bowl combine the goat cheese, chives, salt and pepper to taste. On a sheet of plastic wrap arrange enough of the red pepper pieces, smooth sides down, trimming the pieces necessary, to form a 6 inch square and spread half the goat cheese mixture onto the peppers, leaving a half-inch border on the side farthest from you. Using the plastic wrap as an aid, roll up the pepper layer jelly-roll fashion away from you to enclose the goat cheese mixture. Wrap the pepper roll tightly in the plastic wrap and make another roll in the same manner with the remaining peppers and cheese. Chill the red pepper rolls for at least 3 hours. The rolls may be made 1 day in advance and kept wrapped and chilled.
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Discard the plastic wrap, pat the peppers rolls dry with paper towels and with a sharp knife cut each roll crosswise into 10 spirals. Just before serving, spoon the oil over the spirals.

Asian Honey-Spiced Chicken

2 tbs. peanut oil
1 small yellow onion, chopped
3 garlic cloves, minced
1 tbs. fresh ginger, grated
1/2 cup soy sauce
2/3 cup chicken stock
1/4 cup Merlot
1 tbs. dry mustard
2 tbs. honey
2 tbs. fresh cilantro, minced
2 tbs. tomato paste
1/2 tsp. sesame oil
1/4 tsp. hot chile oil
kosher salt and fresh ground pepper to taste
6 boneless, skinless chicken breasts, cut into 1 inch strips

Heat skillet over medium-high heat. Add the peanut oil and when hot, add the onion, garlic, and ginger. Cook until the onions are soft, about 5 minutes. Add the soy sauce, chicken stock, wine, dry mustard, honey, cilantro, tomato paste, sesame oil, and chile oil and simmer until thickened, about 20 minutes.
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Transfer the sauce to a large bowl and add chicken strips. Stir the strips in sauce to coat well and cover. Let marinate in refrigerator for about 1 hour.
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Preheat oven to 425 degrees. Remove chicken strips from sauce and place on foil-lined baking sheet. Sprinkle with salt and pepper. Roast the chicken for about 30 to 35 minutes, turning once halfway through. Baste frequently after turning to glaze the chicken.

Make 6 servings. Recipe is from "Chateau Ste. Michelle-For Cooks Who Love Wine" by John Sarich. The recipe in the book calls for beef or pork ribs, I used the chicken instead.

Jumbo Black & White Cookies

4 1/2 cups flour
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
1 cup unsalted butter, room temp
1 8 oz. block cream cheese, room temp
1/2 cup crisco
2 cups sugar
1 1/2 cups powdered sugar
3 large eggs, room temp
2 tsp. grated lemon zest
1 tbs. lemon fresh lemon juice
2 tsp. vanilla extract

Chocolate Glaze
3 1/2 cups powdered sugar
8 oz. unsweetened chocolate
6 tbs. light corn syrup
1 1/2 tsp. vegetable oil
1 1/2 tsp. vanilla extract
7 tbs. boling water
2 tsp. rum or brandy

Vanilla Glaze
3 1/2 cups powdered sugar
3 tbs. light corn syrup
1 tsp. vanilla extract
4 tbs. milk or heavy cream

Use a whisk to combine flour, baking soda, baking powder, and salt in large bowl, set aside. Using electric mixer, cream butter, cream cheese, and crisco, then add granulated sugar, beating until light. Beat in 1/2 cup powdered sugar, then add eggs, beating after each addition. Add lemon zest, lemon juice, and vanilla and blend. Scrape down sides of bowl. Add the dry ingredients until well mixed, but don't overwork the batter. Cover with plastic wrap and chill batter for about 1 1/2 hours.
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Position rack on center shelf and preheat oven to 350 degrees. Line baking sheets with parchment paper. Place 1 cup of powdered sugar on plate next to work surface along with 1/3 cup measuring scoop. Shaping cookie on a time with your hands dusted with powdered sugar, form into a round ball and place on baking sheet. Gently flatten balls evenly with your hand.
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Bake cookies in batches for 18 to 21 minutes until outer rims are golden light and the middle is firm. Allow cookies to cool on sheets for about 5 minutes, then transfer to wire racks to cool further.
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To make chocolate glaze; Melt chocolate in double boiler. Stir melted chocolate, adding powdered sugar, light corn syrup, vegetable oil, vanilla, and rum. Stir in 7 tbs. hot water and set aside. To make Vanilla glaze; Mix powdered sugar, light corn syrup, vanilla, and milk in bowl until very smooth.
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Use the back of a spoon or rubber spatula to glaze cookies, one half at a time and allow to dry for a few minutes before glazing the other half. Let cookies sit on racks uncovered for a few hours until glaze completely dries. When set, cookies can be stored in airtight containers at room temp, and they will stay moist for several days.

Recipe take from "I Love to Cook Book" by Lauren Groveman. Makes about 18 five inch cookies. I added the liquor to the chocolate glaze to give it a nice sheen.

Chile & Cheese Bread

2 3/4 cups flour
1 tsp. sugar
1 tsp. salt
1 package dry active yeast
1 cup very warm water
1 tbs. olive oil
cooking spray
1/4 cup parsley, minced
1/4 cup grated Parmesan cheese
1/4 cup grated cheddar cheese
3 tbs. jalapenos, minced
3 tbs. green onions, minced
1 tbs. olive oil
1/8 tsp. fresh ground pepper
4 large garlic cloves, minced
1 egg white, lightly beaten with 2 tsp. water

Combine 1 cup flour, sugar, salt, and yeast in bowl. Add 1 cup warm water and 1 tbs olive oil, stir until well blended. Add 1 1/2 cups flour and stir until soft dough forms.
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Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 8 minutes. Add enough remaining flour 1 tbs. at a time to prevent dough from sticking to hands. Place dough in a large bowl coated with oil. Cover with plastic wrap and let rise in a warm place free from drafts for about 45 minutes or until doubled in size.
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Punch dough down and roll into a 15 x 10 inch rectangle on lightly floured surface. Combine parsley, cheeses, jalapeno, green onion, olive oil, black pepper, and garlic in medium bowl. Spread mixture on top of dough evenly, leaving a 1/2 inch border all around. Roll up tighlty starting at long side, pressing firmly to remove air pockets, pinch seam and seal. Place roll, seam side down on baking sheet coated with cooking spray. Using sharp knife, make 1/4 inch slits down top of dough. Cover and let rise for about 35 minutes.
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Preheat oven to 375 degrees. Combine 2 tsp. water and egg white and brush lightly over loaf. Bake for about 25 minutes until loaf is golden and sounds hollow when tapped.

***Recipe taken from "The Complete Cooking Light Cookbook"

Ginger Jack Cookies

1 1/4 cup vegetable shortening
1 cup sugar
1 cup light brown sugar
2 eggs
1 tsp. vanilla extract
2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 cups cornflakes
1 cup uncooked oatmeal
1 1/4 cups candied ginger, chopped

Preheat oven to 350 degrees. Lightly grease baking sheets.
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Put shortening into mixing bowl and using the back of a spoon, cream it around the sides of the bowl. Slowly add both sugars while beating with electric mixer until smooth. Add the eggs and vanilla and mix well.
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Combine flour, baking soda, baking powder, and salt. Add to the creamed mixture and beat until well mixed. Add the cornflakes, oatmeal, and candied ginger and gently stir to combine.
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Drop by teaspoonfuls 1 1/2 inches apart on baking sheets. Bake for about 8 minutes or until edges of cookies are lightly golden. Allow cookies to cool on baking sheets for about 10 minutes before removing. Store in airtight plastic bags or freeze.

Make about 7 dozen 2 inch diameter cookies. Recipe taken from "The San Francisco Chronicle Cookbook"