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LEMON CORNMEAL CAKE WITH LEMON GLAZE
Makes 8 to 10 servings

1 recipe Crushed So-Co [that’s southern Connecticut] Blueberry Compote (see below)
For the Glaze:

• 1 cup confectioners’ sugar, sifted if lumpy
• 4 teaspoons fresh lemon juice

For the Cake:

• 1 3/4 cup all purpose flour
• 1/3 cup finely ground yellow cornmeal
• 3/4 cup granulated sugar
• 3 1/2 teaspoons baking powder
• 1/2 teaspoon table salt
• 1 cup buttermilk
• 2 large eggs
• 1 tablespoon finely grated lemon rind
• ¾ teaspoon pure vanilla extract
• 4 ounces (8 tablespoons) unsalted butted, melted and cooled

To make the Glaze:

In a small mixing bowl, combine the confectioners’ sugar and the lemon juice. Stir with a spoon until smooth, thick and paste-like. Set aside.

To make the Cake:

Position an oven rack in the center of the oven. Heat oven to 350 degrees. Lightly grease the sides of a 9 x 2-inch round cake pan and line the bottom with parchment.

In a medium bowl, combine the flour, cornmeal, sugar, baking powder and salt. Whisk until well blended. In a small bowl, combine the milk, eggs, lemon zest and vanilla and whisk until well blended. Pour the liquid over the dry ingredients along with the melted butter. Using a rubber spatula, gently fold (no stirring) until just blended. Scrape into the prepared pan and spread evenly. Bake until the top is pale golden brown and a pick inserted in the center comes out clean, 30 to 33 minutes.

Immediately run a knife around the inside edge of the pan to loosen the cake. Using pot holders to protect your hands, place a wire cooling rack or large flat plate on top of the cake pan and, holding onto both pan and plate, invert the cake. Lift the pan up from the cake and peel off parchment, if necessary. Place a wire cooling rack on the bottom of the cake and flip the cake one more time so that it is top side up. While the cake is still piping hot, drop small amounts of the glaze onto the top of the hot cake and spread evenly with a small metal spatula to within ½-inch of the edge. Let cool completely before transferring to a flat serving plate.

Crushed So-Co Blueberry Compote
Makes about 2 cups.

• 3 pints fresh blueberries, rinsed and dried
• 2/3 cup granulated or firmly packed light brown sugar
• 2 teaspoons fresh lemon juice
• ½ teaspoon finely grated lemon zest
• Pinch of table salt

In a medium saucepan, combine 1 ½ cups of the blueberries (about ½ of the total amount), brown sugar, lemon juice, lemon zest and salt. Bring to a boil over medium heat, stirring frequently. Reduce the heat to low and simmer, stirring constantly, until the berries are soft and the liquid is syrupy, about 3 minutes. Slide the pan from the heat and add the remaining blueberries. Using the back of a spoon, gently press the fresh blueberries against the side of the pan until lightly crushed.

For the Compote
Switch-Ins:

* In place of the lemon juice and zest, switch in one or more of the following:

• 1 teaspoon finely grated orange zest
• 2 teaspoon orange juice
• 1/4 to 1/2 teaspoon ground cinnamon

* In place of the brown sugar, switch in the following:

• 2/3 cup granulated sugar

For the Glaze
Switch-Ins:

* In place of the lemon juice, switch in the following:

• 4 teaspoons orange juice

For the Cake
Switch-Ins:
* In place of the lemon zest, switch in the following:

• 1 tablespoon finely grated orange zest

RASPBERRY- MASCARPONE WHIP
Excerpted from “Desserts 4 Today” by Abby Dodge

Yield: 4 servings

Here’s what you’ll need:

• Raspberries 1 ½ pints, rinsed and dried
• Granulated sugar ½ cup
• Mascarpone 8 ounces
• Heavy cream 3/4 cup

Here’s how to make it:

1. Have ready 4 small serving bowls or wine glasses and make room in the fridge.

2. Set aside about 12 raspberries for garnish. Put the remaining berries and ¼ cup sugar in a medium bowl and lightly crush with a rubber spatula. Set aside.

3. Put mascarpone and heavy cream and remaining ¼ cup sugar in a medium bowl. Beat, using an electric mixer, until medium-firm peaks form when beaters are lifted (don’t forget to stop the mixer BEFORE lifting!)

4. Spoon about 3 tablespoons cream into the serving bowls or glasses Top with 1/4 cup crushed berries. Spread about 3 tablespoons cream over the berries. Repeat layering with the remaining berries and cream. You’ll have a total of 3 layers of cream and 2 layers of raspberries not including the garnish. Cover and refrigerate until ready to serve or up to 1 day. Serve chilled with remaining whole raspberries on top.

Switch –Ins:
In place of the raspberries, switch –in one of the following:

• Blackberries 1 ½ pints
• Blueberries 1 1/2 pints
• Ripe peaches 3, pitted and chopped

Gussy It Up:
- Fold 1 tablespoon finely chopped lemon basil into the whipped cream before layering with the fruit. Garnish with reserved berries and small sprigs of lemon basil.

MINI FLOURLESS CHOCOLATE CAKES
Excerpted from “Around The World Cookbook” by Abby Dodge

Passover commemorates the freedom of the Israelites or Jewish people from ancient Egypt. Passover is observed for seven or eight days. It begins with a feast called the Seder where many traditional and symbolic foods are served. There are also foods that are not allowed, like flour. (But this doesn't mean that your dessert can’t be cake. Try this festive - and flourless - chocolate dessert at your next Seder or anytime you are celebrating!

Makes 12 mini cakes or 12 servings.

Here’s what you’ll need:

• Measuring cups and spoons
• Muffin tin
• Foil liners
• Medium saucepan
• Wire whisk
• Rubber Spatula
• Potholders
• Toothpick
• Wire cooling rack

Ingredients for the Mini Flourless Chocolate Cakes:

• Non-Stick Cooking Spray
• 1½ cups* semisweet or bittersweet chocolate chips
• 3/4 cup water
• 8 tablespoons butter, cut into 6 pieces
• 1/3 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon table salt
• 3 large eggs

Extras for serving (optional):

• 1 recipe Whipped Cream
• 3 tablespoons colored sprinkles
• 12 fresh cherries or raspberries

To make the Mini Flourless Chocolate Cakes:

1. Arrange the oven rack in the middle of the oven and heat the oven to 300 degrees. Put foil liners into twelve muffin cups. Lightly grease each with non-stick cooking spray.

2. In a medium saucepan, combine the chocolate, water, and butter. Set the pan over low heat. Cook, stirring constantly, until melted and smooth. The chocolate, water and butter can also be melted in a microwave, see page 000. Using a potholder, slide the pan from the heat.. Let cool 10 minutes.

3. Add the sugar, vanilla, and salt to the cooled chocolate mixture. Whisk until blended. Add the eggs, one at a time, whisking until blended.

4. Pour even amounts of batter into the prepared muffin cups. Each one should be filled almost to the top of the foil. Bake about 35 minutes. A toothpick inserted into the center of a cake comes out with wet clumps on it. Using pot holders, move the muffin pan to the cooling rack. Let cool completely. The centers of the cakes will sink in slightly.

5. Refrigerate the cakes in the muffin pan until very cold, about 4 hours or up to 3 days.

To Serve:

6. Remove the cakes along with the foil from the muffin pan and place on serving plates. Spoon some Whipped Cream into the center of each cake, and top with sprinkles and a cherry. Serve immediately.

* If you don’t have chips or you’d like to experiment with different brands of chocolate bars, you can substitute 10 ounces of chopped bittersweet or semisweet chocolate for the 1½ cups chocolate chips.