Blueberry Puff Pastry Serves 6 Ingredients: 1 pkg puff pastry, thawed 1 egg, beaten 4 tbsp sugar 1 pkg cream cheese, softened ½ cup heavy cream 1 tsp vanilla extract ¼ cup confectioner's sugar 2 pints blueberries 1 lemon, juice and zest Directions:

1. Preheat the oven to 375 degrees. 2. On a floured surface, roll the puff pastry into a long

rectangle, about 10x14. Place on a sheet pan lined with parchment paper. Score a 1" border around the outside of the pastry being careful not to cut all the way through. Brush the border with egg and sprinkle it with half of the sugar. Bake until it puffs up and is golden brown, about 20 minutes.

3. Meanwhile, place the blueberries, lemon juice and zest and the remaining sugar in a small pot. Cook over medium heat just to break down the blueberries slightly and for the sugar to melt, about 5 minutes. Remove from the heat and cool.

4. While the blueberries and pastry are both cooking, mix together the cream cheese, heavy cream, vanilla. Sift in the confectioner's sugar and set aside. When the puff pastry is done, remove from the oven and immediately rescore around the edge and lightly press

down the inside of the pastry to flatten it. Allow it to cool.

5. To assemble the pastry, spread the cream cheese onto the baked tart within the border and top with the blueberries.

Poached Apricots with Greek Yogurt Serves 6

Ingredients:

½ pound, or 6 apricots

2 tbsp fresh lime juice

2 tbsp fresh lemon juice

1-inch piece of fresh ginger, roughly chopped

3 tbsp sugar

Greek yogurt or vanilla ice cream

Fresh Tarragon leaves

Directions:

1. Cut the apricots in half and remove the pits. 2. Combine the apricots with the sugar, lime juice, lemon

juice and ginger in a skillet and cook until syrupy...about 10 minutes.

3. Set aside and let cool. 4. Serve with a scoop of Greek yogurt or vanilla ice

cream and garnish with tarragon leaves.

Triple Berry Danish Cheesecake Cheesecake Ingredients:

3/4 cup (90 g) plus 2 tbsp (15 g) all-purpose flour

1 tsp (15 mL) baking powder

1 tsp (15 mL) salt

5 tbsp (75 g) unsalted butter, at room temperature

2/3 cup (130 g) granulated sugar

1 large egg

7 tbsp (105 mL) milk

1 tsp (5 mL) pure vanilla extract

Berry Cream Cheese Ingredients:

1 (8-ounce package) cream cheese, at room temperature

2 tsp (10 mL) lemon zest

1 tsp (5 mL) pure vanilla extract

1/2 cup (100 g) plus 1 tbsp (15 mL) granulated sugar

2 large eggs, at room temperature

2 tsp (10 mL) cornstarch

12 ounces (340 g) mixed berries (raspberries, blackberries, blueberries)

Directions:

1. Position a rack to the center of the oven and preheat it 350°F (175°C). Lightly grease an 8-inch (20 cm) spring form pan with cooking spray or butter.

2. Begin by making the cake layer: Into a medium bowl, sift together the flour, baking powder, and salt.

3. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.

4. Beat in the egg until well-blended. Reduce the speed the low and stir in the dry ingredients. Stir in the milk and vanilla.

5. Finish folding the batter by hand and spread into the prepared pan.

6. Bake until the edges of the cake are just set, about 15 minutes (the center will still very soft and nowhere near done--we're just parbaking the cake layer here). Cool for about 5 minutes.

7. While the cake layer is baking, make the cheesecake layer. In the bowl of an electric mixer, beat the cream cheese together with the lemon zest and vanilla on medium-high speed until smooth, about 1 minute.

8. Add 1/2 cup (100 g) sugar and beat until lightly and fluffy, about 2 minutes.

9. Beat in the eggs one at a time until well-blended. 10. Give the batter a good stirring by hand to ensure

that everything is incorporated. 11. In a medium bowl, whisk together the remaining

tablespoon of sugar and the cornstarch. 12. Add the berries and toss gently to combine.

Sprinkle the berries evenly over the parbaked cake layer. Pour the cheesecake batter over the top.

13. Bake until the cake is puffed and lightly golden, and the center is set, 45-50 minutes.

14. Let cool completely, at least 2 hours before serving. Serve chilled or at room temperature with a pretty dusting of confectioners' sugar.

Lemon Sorbet with Raspberry Puree

Ingredients:

1 large container fresh raspberries

2 tablespoons sugar

1 tablespoon fresh rosemary

1 carton lemon sorbet

Lemon zest

Directions:

1. Add fresh raspberries to a blender with a little water. Blend until berries are pureed. (make sure to keep a few berries for garnish)

2. Pour pureed berries through a fine mesh strainer over your sauté pan.

3. Using a wooden spoon, stir the puree so that all the seeds remain in the strainer and the sauce falls into the pan.

4. Discard seeds. 5. Turn on the heat and add in 2 tablespoons of sugar

and your finely minced rosemary. Stir until sugar dissolves and sauce starts to thicken.

6. Place 1 scoop of lemon sorbet in a martini glass and top with raspberry sauce.

7. Garnish with lemon zest, a whole sprig of rosemary and a few fresh raspberries.