• 1 1/2 tbsp olive oil
• 1 1/2 tbsp unsalted butter
• 3 cups chopped leeks, white and light green parts
• 1 cup chopped fennel
• 1 1/2 cups Arborio rice
• 2/3 cup dry white wine
• 4 to 5 cups simmering chicken or good vegetable stock
• 1 lb thin asparagus
• 10 oz frozen peas, defrosted, or 1 1/2 cups shelled fresh peas
• 1 tbsp grated lemon zest
• Salt and pepper
• 2 tbsp lemon juice
• 1/3 cup mascarpone cheese
• 1/2 cup freshly grated Parmesan, plus extra for serving
• 3 tbsp minced fresh chives, plus extra for serving

Heat olive oil and butter in a medium saucepan over medium heat.  Add the leeks and fennel and saute for 5-7 minutes, until tender.  Add the rice and stir for a minute to combine and coat.  Add the wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed.  Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more.  This process should take 25 to 30 minutes.

Meanwhile, cut asparagus diagonally into 1 1/2″ lengths and discard tough ends.  Blanch in boiling salted water for 4-5 minutes, until al dente.  Drain and cool immediately in ice water.  If using fresh peas, blanch them the same way.

When risotto has cooked for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 tsp salt, and 1 tsp pepper.  Continue cooking and adding stock, stirring almost constantly, until rice is tender but still firm.

Whisk the lemon juice and mascarpone together in a small bowl.  When the risotto is done, turn off the heat and stir in the cheese mixture plus the Parmesan and chives.  Set aside off the heat for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.  Make 4 dinner or 6 appetizer servings.

Melt the butter.  Add the cocoa, stir.  Add brown sugar, stir.  Add eggs one at a time, stir after each. Add vanilla, beat till blended.  Add flour and salt, stir. Bake at 350 in a square pan for 20 minutes.

Creamy Fudge Frosting

Melt 2 tbsp butter in a small saucepan. Remove from heat, stir in 1/4 cup cocoa.  While stirring, add 1 cup confectioners’ sugar and 1/2 tsp vanilla.  Continue stirring and slowly add 1-2 tbsp milk until smooth and creamy.

• Slices of dry bread, 1/4″ thick
• Melted butter
• Stewed tart apples, mashed and seasoned to taste with sugar and nutmeg
• Chopped almonds

Line a greased mold with bread slices brushed with melted butter.  Fill center with stewed apples and add almonds.  Cover top with slices of bread, buttered, and bake at 400 degrees for 30 minutes.

Pre-heat oven to 325˚F. Grease well a 10-cup bundt pan or 2 large loaf pans; dust with flour, removing excess by tapping against side.

Combine flour, baking powder and salt in a medium bowl, mixing well with a wire whip; set aside. In electric mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one or two at a time, mixing well. Combine half & half cream with vanilla, then add to creamed mixture alternately with dry ingredients. When completely mixed, beat in gingers and basil. Pour batter into prepared pan(s), smoothing tops with rubber spatula; tap pans lightly on counter to settle and eliminate air pockets.

Bake until cakes pull away from sides of pan and tester inserted in center comes out clean, about 1 hour. Cool in pans on rack about 10 minutes before turning out to cool completely. Dust top of cake with sifted powdered sugar before serving. Cake may be wrapped well and frozen for 1 month.

from Herb Society of America

Sift first 3 ingredients; set aside. In large bowl, beat butter at medium speed until light. Gradually beat in sugar; add egg, vanilla, basil, and lime peel, beating until very light and fluffy.

At low speed, beat in dry ingredients in 3 or 4 additions. Mix in chopped nuts, using hands if necessary.

Turn out dough onto lightly floured surface; divide in half. Shape each half into a roll 6-7 inches long. Roll in plastic wrap. Refrigerate until firm, at least 8 hours.

When ready to bake, preheat oven to 375°. Cut dough into 1/8 inch slices and place 2 inches apart on ungreased cookie sheet. Bake 8-10 minutes or until lightly brown (do not overcook). Immediately remove from sheet with spatula and place on wire rack to cool. When completely cool, store in airtight container.

NOTE: Rolls of dough may be frozen. Thaw for a short time in refrigerator before baking.

Put butter and seasonings through a processor until fluffy. Cut 6 pieces foil about 30cm square. Place vegetables evenly on each piece and top each with 1 1/2 tablespoons basil butter. Carefully bring up edges of foil and fold into packets securely, but leaving a little air space inside. Bake at 230 for 20 minutes until tender. [Try with either Lemon or Cinnamon Basil - or both.]

Place tomatoes in a saucepan with the basil, lemon juice and just enough water to cover. Bring to the boil, cook for 30 minutes or until tomatoes are soft. Strain overnight through a sieve lined with muslin. For every 600ml juice add 500g sugar. Bring to the boil, stirring to dissolve the sugar, then boil until setting point is reached. Seal in sterilised jars. [Also good with lemon basil. You could try it with Cinnamon Basil, too.]

Puree cinnamon basil with oil in a blender. Combine with sugar and egg. Sift together flour and baking powder and add to oil mixture with remaining ingredients. Bake at 200C for 12 minutes. [You could use Lemon Basil for these, in which case, add a bit of grated lemon rind to the mixture.]

Preheat oven to 180C. Combine water, honey and 4 sprigs of the basil. Bring to the boil and simmer over medium heat for about 5 minutes. Meanwhile, core the apples and place in a baking dish. Remove syrup from heat, strain out the basil and fill the cavities of the apples with some of it. Reserve remaining syrup. Bake apples for 30-45 minutes or until desired tenderness is reached, basting occasionally with the reserved syrup. Serve warm with a sprig of cinnamon basil as garnish.

In a large saucepan or stock pot, heat oil over medium heat.  Add onion and garlic and saute until translucent but not browned.  Add wine and vinegar and bring to a simmer.  Stir in blueberries, ketchup, brown sugar, Worcestershire, lemon juice and spices.  Bring the mixture to a boil.  Simmer over low heat until thick, about 2 hours.

When the sauce has thickened, puree in a food processor or blender.  Taste, and adjust seasonings.

This sauce is an excellent baste on chicken and fish, and is especially good on a barbecue.

Makes 1 quart.  Per 2 tbsp serving: 37 calories, 0.5g fat