Lemon Meringue Tartlets

Recipe courtesy Claire Robinson, Food Network

Ingredients

• Ready-made mini pastry shells
• Lemon curd, recipe follows
• Meringue, recipe follows

Meyer Lemon Curd:

• 4 egg yolks (pasteurized)
• 4 whole eggs
• 6 1/2 ounces granulated sugar
• 1 cup Meyer lemon juice
• 3 Meyer lemons, zested
• 1 sheet gelatin
• 6 ounces butter, cut into cubes

Meringue:

• 1 part egg white
• 1 1/2 parts sugar

Meringue

Recipe courtesy Claire Robinson, Food Network

Prep: 10 min
Cook: 40 min

Ingredients

Ganache:

• 8 ounces good dark chocolate, chopped (not below 60 percent cocoa, recommended: Valrhona)
• 8 ounces heavy cream, scalded 

Meringue:

• 1 part egg white
• 1 1/2 parts sugar

Truffles

Recipe courtesy Claire Robinson, Food Network

Prep: 30 min
Inactive: 1 hr 0 min

Cook: 5 min

Ingredients

• Ganache, refrigerated until firm
• Coatings: cocoa powder, caramelized hazelnuts, crunchy pearls, rainbow sprinkles, crushed toasted almonds

Chocolate Fondue

Recipe courtesy Claire Robinson, Food Network

Prep: 5 min
Cook: 8 min

Yield: about 2 cups

Ingredients

• 8 ounces good dark chocolate, chopped (not below 60 percent cocoa, recommended: Valrhona)
• 8 ounces heavy cream, scalded
• 1 stick butter, room temperature
• Orange liqueur (recommended: Grand Marnier)
• Marshmallows, strawberries, pound cake, dried apricot/mango/papaya, for serving

Ganache

Recipe courtesy Nigella Kitchen, Food Network

Prep: 5 min
Cook: 8 min

Yield: 1 1/2 to 2 cups

Ingredients

• 8 ounces good dark chocolate, chopped (not below 60 percent cocoa, recommended: Valrhona)
• 8 ounces heavy cream, scalded

Banoffee Mess

Recipe courtesy Claire Robinson, Food Network

Prep: 15 min
Inactive: 1 hr 0 min
Cook: 3 hr 0 min

Yield: 6 servings

Ingredients

• 1 (14-ounce) can sweetened condensed milk
• 2 cups graham cracker crumbs (about 2 sticks)
• 1 stick unsalted butter, melted
• Pinch salt
• 4 bananas, sliced
• 2 cups heavy whipping cream

Cheddar Beer Soup

Recipe courtesy Claire Robinson, Food Network

Prep: 10 min
Cook: 15 min

Yield: 4 to 6 servings

Ingredients

• 1/4 cup garlic infused olive oil
• 3 tablespoons unbleached all-purpose flour
• 4 cups chicken stock
• 2 cups grated extra-sharp Cheddar
• 1 cup dark beer
• Salt and freshly ground black pepper

Soda Bread

Recipe courtesy Claire Robinson, Food Network

Prep: 10 min
Inactive: 5 min
Cook: 30 min

Yield: approximately 1 (8-inch) loaf

Ingredients

• 1 cup unbleached all-purpose flour, plus more for kneading surface
• 3 cups whole-wheat flour
• 2 teaspoons baking soda
• 1/2 cup rolled oats
• 1 teaspoon kosher salt
• 2 cups buttermilk

Bangers and Mash

Recipe courtesy Claire Robinson, Food Network

Prep: 10 min
Cook: 35 min

Yield: 6 servings

Ingredients

• 6 large potatoes, peeled and cut into large chunks
• Kosher salt
• 1/4 savoy cabbage, thinly shredded
• 6 large good quality pork sausages
• 1 large purple or red onion, thinly sliced
• Freshly ground black pepper
• Water
• 2 tablespoons whole-grain Dijon mustard

Fig Glazed Ham

Recipe courtesy Claire Robinson, Food Network

Prep: 15 min
Inactive: 15 min
Cook: 1 hr 45 min

Yield: 10 or more servings

Ingredients

• 1 (10-pound) cooked bone-in ham, preferably shank end, at room temperature
• 1 1/2 cups water
• 1 cup fig preserves
• 1/2 cup Dijon mustard
• 1/2 cup cider vinegar
• 1/4 cup Kentucky bourbon

Parsnip and Apple Puree

Recipe courtesy Claire Robinson, Food Network

Prep: 20 min
Cook: 25 min

Yield: 4 servings

Ingredients

• 2 Fuji apples, peeled and cored
• 4 tablespoons unsalted butter, divided
• 1 shallot, peeled and sliced
• 1 pound parsnips, peeled and cut into chunks
• Kosher salt and freshly cracked black pepper
• 5 large fresh sage leaves
• Water, to cover

Cobble Topped Blackberries

Recipe courtesy Claire Robinson, Food Network

Prep: 10 min
Inactive: 5 min
Cook: 30 min

Yield: 6 servings

Ingredients

• 4 cups fresh blackberries
• 3/4 cup light brown sugar, divided
• 1 teaspoon self-rising flour, plus 1/2 cup
• 2 tablespoons butter, plus 1 cup
• 2/3 cup white stone-ground cornmeal
• Pinch salt

Layered Shrimp Salad

Recipe courtesy Claire Robinson, Food Network

Prep: 25 min
Cook: 8 min
Total: 33 min

Yield: 4 to 6 servings

Ingredients

• 12 ounces cooked chilled shrimp, chopped
• 2 fresh jalapenos, seeded, ribbed and finely chopped divided
• 6 teaspoons lemon flavored olive oil, divided
• Kosher salt and freshly cracked black pepper
• 4 medium vine-ripened tomatoes, seeded and diced
• 1 to 2 avocados, peeled, pitted, and diced
• Chopped chives, for garnish

Grilled Corn Slaw

Recipe courtesy Claire Robinson, Food Network

Prep: 25 min
Inactive Prep: 15 min
Cook: 5 min
Total: 45 min

Yield: 4 servings

Ingredients

• 4 fresh corn on the cob, shucked
• 1/2 red cabbage, sliced
• 1 lime, juiced • Kosher salt and freshly cracked black pepper
• 1/2 cup crumbled queso fresco
• Handful fresh cilantro leaves, roughly chopped

Cucumber Watermelon Margaritas

Recipe courtesy Claire Robinson, Food Network

Prep: 20 min
Cook: 20 min
Total: 40 min

Ingredients

• 4 cups seedless watermelon chunks
• 1/2 English cucumber, peeled and coarsely chopped
• 1 lime, zested, plus juice of 1/2 lime, plus wedge for rimming glasses
• 1/4 cup course kosher salt
• 1-ounce agave syrup or honey
• 3 ounces white tequila

Crispy Brussels Sprouts

Recipe courtesy Claire Robinson, Food Network

Prep: 15 min
Cook: 30 min
Total: 45 min

Yield: 2 servings

Ingredients

• 4 ounces thick slab applewood smoked bacon, cut in 1/4-inch pieces
• 1 pound Brussels sprouts, washed, trimmed, and halved lengthwise
• Kosher salt and freshly ground black pepper
• 1/4 cup toasted chopped walnuts
• 1 Granny Smith apple, peeled, cored, and sliced

Roasted Pineapple with Thyme-Ginger Ice

Recipe courtesy Claire Robinson, Food Network

Prep: 25 min
Inactive Prep: 6 hr 0 min
Cook: 30 min
Total: 6 hr 55 min

Ingredients

• 1 teaspoon thyme leaves, plus small sprigs for garnish
• 2 bottles, 12 ounces each, ginger beer or all-natural ginger soda
• 1 whole pineapple, peeled, eyes removed, and sliced into 8 even slices
• Vegetable oil
• 1 tablespoon sugar
• Kosher salt

Grilled Prawns with Caper Tzatziki

Recipe courtesy Claire Robinson, Food Network

Prep: 25 min
Inactive Prep: 10 min
Cook: 4 min
Total: 39 min

Ingredients

• 1/2 cup nonfat plain Greek yogurt
• 1/4 cup extra-large capers, drained and finely chopped
• 1 small shallot, finely minced
• Kosher salt and freshly cracked black pepper
• 12 large prawns, about 1 pound, peeled, deveined, tail left on
• Olive oil, for grilling

Mediterranean Couscous

Recipe courtesy Claire Robinson, Food Network

Prep: 5 min
Inactive Prep: 10 min
Cook: 5 min
Total: 20 min

Ingredients

• 1 1/2 cup instant couscous
• 2 cups low-sodium chicken stock
• 4 ounces dried apricots, about 12, finely diced
• Kosher salt and freshly cracked black pepper
• 1/4 cup pitted kalamata olives, chopped
• 3 scallions, thinly sliced

Lamb Chops with Mint Almond Pesto

Recipe courtesy Claire Robinson, Food Network

Prep: 15 min
Inactive Prep: 5 min
Cook: 6 min
Total: 26 min

Ingredients

• 1 1/2 cups packed fresh mint leaves, from about 2 large bunches
• 1/4 cup sliced almonds, toasted
• 1 lemon, zested, plus juice of 1/2 lemon, about 2 tablespoons
• Kosher salt
• 1/4 cup extra-virgin olive oil, plus more for grilling
• 2 tablespoons water
• Freshly cracked black pepper
• 12 lamb rib chops, Frenched, about 2 pounds