Creamy roasted onion and gorgonzola soup with sugared pears and bacon crumbles.

Marshmallow Panna Cotta with Peppermint “Hot Chocolate” Soup

S’mores Bread Pudding- Hot chocolate bread, graham crackers, and chocolate chips all topped with marshmallows.

Apple Tarts in a Oat Wheat Crust served with Quince Sorbet and Creme Fraiche Ice Cream

Lobster Bisque topped with Creme Fraiche and Chives

Caramel Apple Semifreddo with Caramel Sauce.

Butterscotch Pudding in an Oat wheat Tart Crust topped with Butterfinger Candy Bars

Mini Manchego Cheesecakes with Apple Onion Jam

Arborio Rice Pudding topped with a Peach and Pluot Butterscotch Sauce.

Buttery shortbread studded with toasted coconut.

Pumpkin Spice Bread layered with a rich Maple Cheesecake ribbon.

Honey Lavendar Ice Cream Torte with ribbon of dark chocolate.

Non traditional pizza with Smoked Gouda, Gruyere and Ham with a Onion Pear Sauce.

Citrus Cookie Pie Crust filled with Creamy Orange Filling.

Peanut Butter and Blackberry Jelly Muffins just in time for a Back to School afternoon snack.

Pear-Nutmeg Jam Cake(made with my mother’s homemade Pear-Nutmeg Jam) with Caramel Glaze.

Making good use of fresh Summer sweet corn in the Crab and Corn Chowder.

Vanilla bean ice cream mixed with crushed marionberries and caramel swirl.

Could not resist making these once I saw them. It’s amazing how just vanilla cupcakes and some jelly beans can make it look like corn.

Simple crisp using the last of the good fresh local strawberries.

Banana Chocolate Marble Loaf(called Black and White Banana Loaf) made with semisweet chocolate and banana liqueur…and bananas of course.

Almond scented yeast dough filled with almonds, butter, sugar and orange zest and topped with a cream cheese orange glaze.