The sophisticated flavor of this party cake makes it a perfect dinner party dessert.

Ingredients

Syrup:

• 1 cup water
• 2/3 cup brown sugar
• 2 tablespoons pure maple syrup
• 2 tablespoons orange juice
• 1 teaspoon instant espresso powder
• 1 teaspoon vanilla
• 1/2 teaspoon cardamom

Cake:

• 2 cups walnuts (about 8 ounces), toasted
• 1/3 cup cake flour
• 4 large eggs
• 1/2 cup pure maple syrup
• 1/4 cup brown sugar
• 1/4 teaspoon salt
• 4 teaspoons instant espresso powder
• 1 teaspoon vanilla
• 2 teaspoons finely grated orange peel
• 2 teaspoons cardamom
• 3/4 teaspoon Lunds & Byerly’s Vietnamese Cinnamon

Preheat oven to 325 F. Oil an 8-inch springform pan and line bottom with parchment paper.

For the syrup: Combine all ingredients in a small saucepan. Mix well; bring to a boil and cook 6-8 minutes or until reduced to 1 cup.

For the cake: Toast walnuts in a 350 F oven for 4-6 minutes or until fragrant. Pulse in a food processor until coarsely ground. Combine nuts and flour. Pulse until finely ground. Beat eggs, maple syrup, sugar and salt for 5 minutes at high speed. Add espresso powder, vanilla, orange peel, cardamom, cinnamon and ginger and beat until mixture thickens and “ribbons” of batter fall from the beater. Fold in nut mixture. Pour into prepared pan and bake 30-40 minutes, or until a tester inserted into the center comes out clean. Place on rack to cool. While warm, spoon 4 tablespoons of syrup over the cake. Cool completely. Insert the tip of a knife between the cake and the pan side and loosen the cake from the pan; remove pan sides.

Amount: 8-10 slices

Tip: Can be served with whipped cream, crème fraîche or rum raisin ice cream. Pass remaining syrup.

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Down to earth goodness.

Ingredients

• 1/4 cup butter
• 6 medium leeks, cut lengthwise, sliced (6 cups)
• 2 teaspoons minced garlic
• 9 1/2 cups chicken or vegetable broth
• 1 celery root, (celeriac), peeled, cut into 1/2 inch pieces (abou
• 1 1/2 pounds turnips, peeled, cut into 1/2 inch pieces (4 cups)
• 1 pound parsnips, peeled, cut into 1/2 inch pieces (3 1/2 cups)
• 1/2-1 cup whipping cream
• 1 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1/4 cup coarsely chopped fresh flat leaf parsley
• - crumbled crisp fried bacon, (optional)

Directions
In large saucepan or Dutch oven, heat butter over medium heat. Saute leeks and garlic until leeks are tender (about 10 minutes). Set aside. Add broth, celery root, turnips and parsnips to pan; bring to a boil. Reduce heat to medium. Cover; simmer until vegetables are tender, about 50 minutes. Stir in cooked leeks, cream, salt, pepper and parsley. Heat thoroughly.

To Serve: Ladle soup into 6 bowls. Garnish with bacon. Serve immediately.

Amount: 6 (1 1/2 cup) servings

Tip: Soup may be made one day ahead. Refrigerate, covered. Reheat over medium heat; garnish with bacon.

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  The honey butter sauce glazes, flavors and browns the vegetables during baking.

Ingredients

• 1/2 pound rutabaga, peeled, cut into 1 inch cubes
• 1/2 pound carrots, peeled, cut diagonally into 1/2 inch slices
• 1/2 pound parsnips, peeled, cut into 1 inch slices
• 1 pound Brussels sprouts, trimmed
• 1/2 pound yams, peeled, halved lengthwise, cut into 1/2 inch slice
• 1/2 pound turnips, peeled, halved lengthwise, cut into 1/2 inch slice
• 1/4 cup butter
• 1/4 cup honey

Directions
Fill Dutch oven half full of water; stir in 1 teaspoon salt. Bring water to a boil; stir in vegetables. Cook 5 minutes; drain. Melt butter and honey in large roasting pan in preheated 450 F oven.  Add vegetables; stir to coat with butter mixture.  Bake until golden brown (23-30 minutes), stirring once.                                                               

Amount: 6 servings.

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This traditional dish from the Pays Basque region of France is perfect for an early spring meal.

• 1 tablespoon olive oil
• 3 pounds chicken legs and thighs
• sea salt and freshly ground black pepper
• 1 large yellow onion, cut in 1/4-inch slices
• 1 medium green bell pepper, cut in 1/4-inch slices
• 1 medium red bell pepper, cut in 1/4-inch slices
• 1 medium yellow bell pepper, cut in 1/4-inch slices
• 10 cloves garlic, peeled, thinly sliced
• 1 (28-ounce) can diced tomatoes
• 1 teaspoon Lunds & Byerly's Sweet California Paprika
• 1/2 teaspoon Lunds & Byerly's Ground Chiles Ancho
• 1/2 teaspoon Lunds & Byerly's Whole Thyme
• 1 Lunds & Byerly's Whole Turkish Bay Leaf
• 6 ounces San Daniele Prosciutto, sliced 1/4-inch thick and cut into 1/4-inch wide by 2-inch long slices

Heat olive oil in a large skillet over medium heat.  Season chicken with sea salt and freshly ground pepper and brown in the skillet until golden, starting skin-side down, about five minutes each side.  Brown chicken in batches, if necessary.  Remove chicken from skillet to a plate and set aside. 

Remove all but 2 tablespoons of fat from the skillet; add onion, bell peppers and garlic and sauté over medium heat about 3 minutes.  Add diced tomatoes in their juices, paprika, chiles ancho, thyme and bay leaf and return the reserved chicken, with any collected juices, to the skillet.  Season with sea salt and freshly ground pepper, cover and let simmer over low heat for 50 minutes. 

Stir in the diced prosciutto and continue to cook uncovered until the chicken is done, about 10 minutes. 

Divide chicken among four shallow bowls.  Using a slotted spoon, top the chicken with bell pepper strips and prosciutto and spoon remaining sauce around each serving of chicken.  Serve immediately with crusty bread.

Amount:  4 servings

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Three flavorful fillings: choose one or all three.

Ingredients

• 1 dozen large eggs
• 1/2 cup mayonnaise
• 1 teaspoon prepared mustard
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 6 ounces (1/2 cup) Byerly's Bourbon Street Chicken Salad, finely chopped
• 6 ounces (2/3 cup) Byerly's Shrimp and Imitation Crab Salad
• 8 sun dried tomato slivers
• - small parlsey leaves, dill sprigs or capers for garnish
• - lettuce leaves

Directions
Arrange eggs in single layer in large saucepan.  Add enough tap water to cover eggs by about 1 inch.  Cover and quickly bring to a full rolling boil; turn off heat.  Remove pan from burner to prevent further boiling.  Let eggs stand covered in hot water for 15 minutes.  Drain; immediately place in ice water until cooled (about 10 minutes). Crack eggs by tapping them gently all over. Roll eggs between hands to loosen shell; peel, starting at large end.  Hold under running cold water to help remove shell.  Cut eggs in half lengthwise, scoop yolks a medium bowl.  Mash yolks with a fork or pastry blender until fine.  Stir in mayonnaise, mustard, salt and cayenne pepper.  To Bourbon Street Chicken Salad, add 1 tablespoon egg yolk mixture.  To Shrimp and Crab Salad, add 2 tablespoons egg yolk mixture.  Spoon each mixture into 8 egg halves.  Spoon remaining egg yolk mixture into pastry bag fitted with a star tip and pipe into 8 halves; garnish each with a small sliver of sundried tomato. Use remaining egg mixture to pipe a small rosette on top of chicken and shrimp stuffed eggs; top with a small parsley leaf, dill sprig or caper.

To Serve:  Arrange on an egg plate or lettuce-lined platter.

Amount:  24 halves

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