Butterscotch Budino with Salted Caramel Sauce

COOKIE CRUST
1c finely ground chocolate cookie crumbs (such as Nabisco Famous Chocolate Wafers, Biscoff or Swedish pepparkakor; about 20 cookies)
1/8 teaspoon kosher salt

2 T unsalted butter, melted

BUDINO

3 cups whole milk, divided

1/4 cup cornstarch

3/4 cup (packed) dark brown sugar

5 large egg yolks

3 T unsalted butter

2 t dark rum

1 t kosher salt

SALTED CARAMEL SAUCE

3/4 cup plus 2 T heavy cream, divided

1/2 vanilla bean, split lengthwise

1/2 cup sugar

2 T light corn syrup

4 T (1/2 stick) chilled unsalted butter, cut into 1/2' cubes

1/4 t kosher salt

Lightly sweetened whipped cream

Mix cookie crumbs, butter, & salt in a medium bowl. Place 2 T in a small bowl; save for garnish. Press 2 T cookie mixture onto the bottom of each of eight 8-ounce mason jars or ramekins.

BUDINO

Whisk 1/2 cup milk and cornstarch in a small bowl; set aside. Heat remaining 2 1/2 cups milk in a small saucepan just to a simmer; set aside. To make caramel, stir sugar and 3/4 cup water in a heavy saucepan over medium heat until sugar dissolves. Increase heat; cook without stirring until an instant-read thermometer registers 210°-220°

Line a sieve with a double layer of cheesecloth and set over a large pitcher. Whisk egg yolks in a large bowl. Gradually whisk in hot milk, then cornstarch mixture. Slowly whisk in caramel. Return mixture to saucepan. Whisk constantly over medium heat until mixture thickens and a thermometer registers 175°, about 3 minutes. Remove from heat; whisk in butter, rum, and salt. Pour through prepared sieve.

Pour I/2 cup budino over crust in each jar. Cover; chill until set, 4-5 hours. DO AHEAD Can be made I day ahead. Keep chilled.

SALTED CARAMEL SAUCE

Place cream in a small pitcher. Scrape in seeds from vanilla bean; add bean. Set aside.

Stir sugar, corn syrup, and 2 tablespoons water in a heavy saucepan over medium heat until sugar dissolves. Increase heat to medium-high; boil, occasionally swirling pan and brushing down sides with a wet pastry brush, until deep amber color forms, 5-6 minutes. Remove from heat; gradually add vanilla cream (mixture will bubble vigorously).

Whisk over medium heat until smooth and thick, about 2 minutes. Remove from heat; whisk in butter and salt. Strain into a heatproof bowl. Let cool slightly.

Spoon 2 T caramel sauce over each budino. Top with whipped cream. Sprinkle some of reserved cookie crumbs over each.

Raspberry Ricotta Cake

1½ cups all-purpose flour (can sub ½ c almond flour for 1/2c. of the AP flour) 
1 cup sugar
2 teaspoons baking powder
¾ teaspoon kosher salt
3 large eggs
1½ cups ricotta, (can sub part Greek yogurt)

zest of 1 lemon (optional)
½ teaspoon vanilla extract
1 stick unsalted butter, melted
1 1/4 cup frozen raspberries 

Preheat oven to 350°. Line a 9" round pan with parchment paper and coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a bowl.

Whisk eggs, ricotta, zest and vanilla in a bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by 1 cup raspberries.

Scrape batter into prepared pan and top with remaining ¼ cup raspberries.

Bake cake until golden brown and a toothpick inserted into the center comes out clean, about 60 minutes. Let cool at least 20 minutes.

Strawberry Romaine Salad

- romaine lettuce

- iceberg lettuce

- spinach leaves

- 1 pint strawberries

- 1 red onion, thinly sliced

- CANDIED ALMONDS

- 1/4 cup slivered almonds

- 1 1/2 T. sugar

sprinkle sugar over almonds in saute pan and toast until caramelized

- POPPYSEED DRESSING

- 1/4 cup milk

- 1/4 cup raspberry vinegar

- 1/4 cup sugar

- 1 cup mayo

- 2 T. poppy seeds

Clementine Jicama Salad

Dressing

- 1/2 teaspoon chopped garlic

- 2 T fresh lime juice

- 3 tablespoons olive oil

- 1/4 teaspoon sugar

- 1/4 teaspoon salt

- 1/4 teaspoon pepper

Salad

- 8 clementines or mandarin oranges, supremed (or I prefer Trader Joe's dried "soft & juicy mandarins")

- 1 lb. jicama, julienned

- 1 small red onion, thinly sliced

- 3/4 cup packed cilantro sprigs

- 1/2 cup crumbled queso fresco or mild feta

- 1/3 cup pepitas, roasted & salted

Rhubarb Custard Bars

Crust

1 c. flour

2 T. sugar

1/2 c. cold butter

1/4 t. salt

Filling

1 c. sugar

⅔ c. flour

1 c. heavy cream

3 eggs

½ t. vanilla

¼ t. salt

5 c. thinly sliced rhubarb

Topping

6 oz. cream cheese

½ c. sugar

½ t. vanilla

1 c. heavy cream, whipped

In a food processor, mix the flour, salt and sugar and butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in.pan. Bake at 350° for 10 minutes.

Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until custard is set, 40-45 minutes. Cool.

For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.