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1/2 to 1 cup confectioners’ sugar, as desired for sweetness

1 lemon, zested

1 lime, zested

To make the Strawberry Salad: Hull and cut strawberries lengthwise in half or quarters, depending on the size. Combine strawberries, sugar, and zests in a bowl to macerate for 1 to 2 hours in the refrigerator.

Garnish

1 lemon, zested

1 lime, zested

Vanilla bean seeds

How to Plate: In a shallow bowl with a wide rim, place a spoonful of Strawberry Salad. Make a quenelle of Strawberry–Red Wine Sorbet using two tablespoons rolled together and place on top of the salad. Sprinkle lemon and lime zest over top and onto the rim of the bowl. To decorate and add more flavor, rub a few inches of vanilla bean seeds along the rim or lip of the bowl and serve immediately.

Crisp Chocolate with Sautéed Bananas, Fresh Figs, Blackberry Coulis, and Brandied Cherries

Serves 6

Johnny Iuzzini, Pastry Chef (James Beard 2006 Outstanding Pastry Chef in U.S.)

Chocolate Disks

14 to 18 ounces dark bittersweet chocolate

To make the Chocolate Disks: Temper the chocolate and then spread very thinly on a Silpat or sheet of acetate. Once chocolate is almost set, cut disks using a circle cutter, perhaps 2 to 2-1/2 inches in diameter, that has been dipped in warm water and dried off. Once disks have been cut, place a piece of parchment paper on top and invert the whole sheet. Place a sheetpan on top to weigh down the layers and allow them to fully set—it’s best if left overnight at room temperature. When set, carefully remove tray, peel back the plastic, and place chocolate disks someplace cool and humidity free. Do not place in the refrigerator.

NOTE: You will need 4 disks per serving.

Chocolate Sauce

2 cups water

1-1/3 cups sugar (organic cane sugar preferred)

1/2 cup plus 1 tablespoon plus 1 teaspoon cocoa powder, sifted

3 ounces 70% bittersweet chocolate

1 cup plus 3 tablespoons vanilla soy milk

To make the Chocolate Sauce: Bring water and sugar to a boil. Whisk in cocoa powder. While constantly whisking, bring mixture back to a boil. Add chocolate and soymilk, and then reduce to a simmer. Remove from heat and cool while whisking periodically until the sauce has thickened. Strain through a fine strainer and chill.

NOTE: Yields 4 cups, which is more than needed for this recipe. Adjust accordingly if a smaller amount is desired.

Blackberry Coulis

1/2 pint fresh blackberries

2 tablespoons sugar (organic cane sugar preferred)

1/2 lime, juiced and zested

To make the Blackberry Coulis: Purée the blackberries, sugar, juice, and zest in a blender. Strain through a fine mesh strainer and chill.

Brandied Cherries

1 cup sugar (organic cane sugar preferred)

1 cup water

1/4 cup fresh lemon juice

2 cinnamon sticks

2 whole star anise

4 whole allspice, or 1/4 teaspoon ground allspice

5 pounds fresh or frozen sour cherries

1-1/2 cups good-quality brandy

To make the Brandied Cherries: Bring sugar, water, and lemon juice to a boil. Reduce heat and add cinnamon sticks, star anise, allspice, and cherries; simmer for 10 minutes. Remove from heat and add brandy. Allow to cool, and then place into a jar and store in refrigerator for several months.

NOTE: Yields about 1 gallon of cherries, which is more than needed for this recipe. Adjust accordingly or keep extras on hand.

Sautéed Bananas

2 tablespoons granulated sugar

1/8 teaspoon salt

1 banana, sliced about 1/4 inch thick

1 teaspoon soy margarine

1 tablespoon dark rum (chef prefers Meyer’s Rum)

To make the Sautéed Bananas: Place a sauté pan over medium heat and add sugar and salt. When sugar begins to caramelize, stir the pan to promote even more. Add banana and toss to coat. Add the margarine and toss to coat. Tossing helps the bananas to retain their shape as opposed to handling them with a utensil. Remove pan from the flame and add rum. Carefully return pan to the fire, ignite the alcohol, and then toss until the alcohol is almost burned off in order to retain some rum flavor. Slide bananas onto a plate to cool. Be sure to do