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Juice of 1 lemon

2 tablespoons water

1 red pear, cored and very thinly sliced

4 ounces Roquefort cheese, crumbled

½ cup (1 stick) unsalted butter, room temperature

1/8 teaspoon freshly ground pepper

16 thin slices white bread or brioche

1. Combine the lemon juice and the water in a small bowl; immerse the sliced pears until ready to use to prevent discoloration. Blot dry with paper towels before using.

2. In a medium bowl, gently stir the Roquefort into the butter, leaving small bits of cheese. Be careful not to overmix, or the butter will turn blue. Add the pepper.

3. Spread a thin layer of Roquefort butter on 2 slices of bread. Line 1 slice with pears, overlapping slightly, and top with the other bread slice. Use a serrated knife to trim the crusts and cut into 3 rectangles (about 1 × 3 inches). Repeat with the remaining ingredients. Cover with damp paper towels until ready to serve.

smoked duck and chutney butter tea sandwiches

MAKES 2 DOZEN

1 cup (2 sticks) unsalted butter, room temperature

6 tablespoons peach or apricot chutney

24 thin slices black or pumpernickel bread

1 pound smoked duck breasts, trimmed of fat, very thinly sliced

1 bunch watercress, cleaned and trimmed

1. In the bowl of a food processor fitted with the plastic blade, combine the butter and chutney; pulse until well combined.

2. Thinly spread chutney butter on 2 bread slices. Cover 1 slice with thin layers of duck and watercress; top with the other bread slice. Use a serrated knife to trim the crusts and cut into 2 triangles. Repeat with the remaining ingredients. Cover with damp paper towels until ready to serve.

stuffed marinated hot red cherry peppers

MAKES 14; SERVES 7 AS A FIRST COURSE

14 hot red cherry peppers, cored and seeded, tops reserved

4 ounces young pecorino or provolone cheese, cut into ¼-inch cubes

14 small sprigs fresh marjoram

¼ cup extra-virgin olive oil

2 tablespoons red-wine vinegar

1 garlic clove, minced

2 teaspoons coarse salt

¼ teaspoon freshly ground black pepper

Crusty bread, for serving

1. Stuff each pepper with cheese and a sprig of marjoram. Transfer the stuffed peppers and pepper tops to a glass loaf pan.

2. Whisk the oil, vinegar, garlic, salt, and pepper in a small bowl. Pour over the peppers. Let marinate at room temperature 1 hour.

3. Preheat the oven to 400°F. Place the tops on the peppers. Cook until the cheese has melted and the peppers are tender, 12 to 15 minutes. Let cool slightly. Serve with bread.

dijon baby lamb chops

SERVES 6 TO 8

½ cup Dijon mustard

3 tablespoons packed light-brown sugar

Coarse salt and freshly ground pepper

2 racks baby lamb chops (8 ribs and about 1¼ pounds each), frenched

Mint sprigs, for garnish

Red Currant–Mint Dipping Sauce (recipe follows)

1. Stir the mustard, brown sugar, ½ teaspoon salt, and ¼ teaspoon pepper in a bowl. Brush the mixture all over the lamb. Transfer to a large resealable plastic bag; refrigerate for at least 6 hours (up to overnight).

2. Preheat the oven to 450°F. Bring the lamb to room temperature. Transfer to a rimmed baking sheet. Roast until golden brown and an instant-read thermometer inserted into the thickest part registers 125° to 130°F, 15 to 20 minutes. Remove from the oven, and tent with foil. Let rest 10 minutes. Just before serving, cut the lamb racks into individual chops. Garnish with mint sprigs. Serve with dipping sauce.

red currant–mint dipping sauce

MAKES ABOUT 1½ CUPS

1½ cups red currant jelly

1 tablespoon red-wine vinegar

1 cup coarsely chopped mint leaves

Whisk the jelly, vinegar, and 1 tablespoon water in a medium bowl until smooth. Fold in the mint. The sauce can be refrigerated in an airtight container up to 6 hours.

easy pea ravioli with mint

SERVES 4 AS A FIRST COURSE

3 tablespoons olive oil

1 shallot, finely chopped (about ¼ cup)

1 garlic clove, minced

2¼ cups shelled fresh or thawed frozen peas

¼ cup plus 2 tablespoons dry white wine

Coarse salt and freshly ground pepper

40 wonton wrappers (3½ inches