Ingredients:
3 large red bell peppers, roasted, peeled and seeded
¼ t red pepper flakes (or to taste)
1 cup toasted walnuts
2 T pomegranate molasses (or to taste)
½ t ground cumin
2 T olive oil
Pinch of sugar
Salt to taste
Lemon juice

Procedure:
Place the peppers, red pepper flakes, walnuts, pomegranate molasses, and cumin in a food processer and run until you have a smooth paste. With the motor running drizzle in the olive oil, sugar and salt, then add lemon juice to taste.

Chef’s Notes:
This sauce is similar to the classic Spanish Romesco sauce. Romesco is generally made with roasted tomatoes, roasted red bell peppers, and garlic and then thickened with ground almonds or hazelnuts. Since tomatoes came on the European scene rather late, I would bet that they share the same Moorish roots.
My preference with this easy to make sauce is add a bit more molasses and red pepper flakes than are called for. In a pinch, roasted red bells in a tin or jar can be used but will not have the same intense smoky flavor of the fresh roasted. This sauce can be used in much the same way as the Romesco (with salmon, seafood, grilled meats and vegetables or even on a sandwich) and it is different enough to be noticed. Enjoy!

¾ cup (12 oz. or 1 ½sticks) unsalted butter
8 oz. 70% cocoa (or higher) chocolate
3 large eggs plus 3 large egg yolks
1/3 cup of granulated sugar
3 T flour
Pinch of salt

Method:
In the top of a double boiler set over simmering water melt the butter and the chocolate. After they have
melted, gently mix the butter and chocolate until well combined.

Meanwhile in a medium mixing bowl blend together the eggs, yolks, sugar, flour and the pinch of salt. Add
the butter and chocolate mixture to the bowl.

Spray the cupcake tin (see note below) with cooking oil and fill each cup about half full with the egg and
chocolate mixture. Bake for about 10 to 15 minutes. The edges should be cooked but the center of each
cupcake should be smooth and shiny. Let the cupcakes cool for about 10 minutes then using a small knife,
cut around the each. Place a greased cookie sheet over the cupcake tin and invert. With any luck, the
cupcakes will fall out onto the cookie sheet. If not, they can be coaxed out with the small knife.

Chef’s notes:
The cupcake tin I use for this recipe has cups that measure about 2 ¾ inches in diameter at the top and a
depth of about 1 1/8 inches deep. The volume of each cup is about 2 2/3 fl. oz.

To finish the dish, I like to put each cupcake in the middle of a small plate and garnish with chocolate syrup
(or ganache), fresh raspberries and some cocoa powder. Enjoy!

¼ C (1/2 stick) butter
1C brown sugar
½ t cinnamon
¼ C banana liqueur
4 bananas cut in half lengthwise, then halved
¼ C rum
4 scoops of vanilla ice cream

1. Combine the butter, sugar, and cinnamon in a sauté pan. Place the pan over medium heat and cook until the sugar dissolves.
2. Carefully add the banana liqueur and the rum then place the bananas in the pan.
3. After the flames subside and the sauce has started to caramelize, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately.