Sweet figs balance sharp blue cheese in this sophisticated hors d'oeuvre from chef Pierre Schaedelin.
Open-Faced Baguette with Cured Salmon and Sauce Tartare
Open-Faced Baguette with Mushrooms and Artichokes
Open-Faced Baguette with Prosciutto and Green Olive Tapenade
The cake has a tart flavor from the orange zest and is filled with sweet orange marmalade. You may replace the orange with lemon zest and curd, or omit the zest and fill the cake with other types of jam.
Ricotta-filled crepes become bright and tangy when crowned with tangerine and lemon marmalade, best made in winter, when citrus is at its peak. Honeybell or blood oranges and red grapefruit also work well in a marmalade.
This sweet-sour glaze is great on grilled shrimp, turkey, beef, chicken, and pork, as well as salmon. When grilling, brush glaze on all sides 2 minutes before meat or seafood finishes cooking, then brush on again right after removing from the grill. For roasted salmon, brush fish with glaze before baking.