Desserts

Beat cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Stir in pumpkin, cinnamon, and nutmeg. Serve immediately or cover and chill.

Serve with ginger snaps or apple slices.

Salads

Preheat the oven to 400 degrees F.

Peel and devein the shrimp. Place them on a sheet pan with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss together. Spread the shrimp on one layer and roast for 6 to 8 minutes, just until pink, firm and cooked through. Allow to cool for 3 minutes.

Main Courses

Preheat oven to 250 degrees.

In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.

Main Courses

Make sauce:
In a saucepan melt butter over moderately low heat. Stir in flour and cook roux, stirring, 3 minutes. Add milk in a stream and bring mixture to a boil, whisking until thick and smooth. Add salt and pepper to taste and simmer sauce over low heat, whisking occasionally, 10 to 12 minutes, or until thickened. Transfer sauce to a bowl and cover surface with a buttered round of wax paper.

Make filling:

Main Courses

Prepare the sauce
Preheat oven to 425F.

Wrap garlic cloves tightly in foil. Cut zucchini into 1/4-inch-thick slices and season with salt and pepper. Put foil-wrapped garlic and zucchini on a baking sheet and roast in middle of oven until garlic is tender and zucchini is pale golden, about 15 minutes. Unwrap garlic and cool.

Main Courses

Combine flour, salt and pepper; dust veal lightly with flour mixture. In medium skillet, brown meat slowly in hot oil. Remove meat from skillet. Add onion to same skillet; cook till tender but not brown. Add meat, tomatoes, undrained mushrooms, parsley, garlic salt, and oregano. Cover; simmer for at least 1 hour, until meat is tender, stirring occasionally. Arrange veal on hot buttered noodles; top with sauce.

Desserts

In a mixing bowl, whisk the espresso, water and Grand Marnier together, set
aside.

In a mixing bowl, combine the Mascarpone and Marsala together and beat
until smooth.

In a medium bowl beat the eggs, yolks, and 3 tablespoons of the sugar
together until smooth, set over a hot water bath and beat for 3 minutes
until light and foamy.

Remove from the heat, and without waiting beat this mixture into the
Mascarpone mixture. Set aside.

In two small additions, fold about 1/3 of the Mascarpone mixture into 2
cups whipped cream.

Main Courses

Halve and seed cucumber. Cut cucumber into sixteen 5-by
1/4-inch-thick sticks. Halve onion lengthwise and cut
crosswise into thin slices.

In a small bowl stir together sour cream, capers,
horseradish, and salt and pepper to taste.

Quarter lavash and spread 1 side of each quarter evenly
with 1 tablespoon sour cream mixture, leaving a 1/2-inch
border all around. On each quarter arrange about 1 1/2
slices salmon in one layer over sour cream mixture and
spread 1 tablespoon sour cream mixture evenly over salmon.
On each quarter arrange 4 cucumber sticks, about 3 onion