1. Combine the scotch, salt, sugar, lemon, garlic, peppercorns, mustard seeds, and coriander.
2. Stir in the water until dissolved.  Pour over the chicken breasts.
3. Chill 3 hours.
4. Preheat the grill and drain the brine from the chicken.  Grill the chicken until cooked through.
5. Serve with your favourite bbq sauce on the side.

1. Combine 1/4 cup of coffee, 2 tbsp salt, 2 tbsp brown sugar, and whisk until dissolved.
2. Stir in the water, lemon, peppercorns, mustard, coriander, and cool to room temperature.
3. Pour into a large ziploc bag and add 2 chicken breasts.  Chill 3 hours.
4. Drain, dry the breasts, and discard the brine.  Grill the chicken until cooked.
5. Meanwhile, saute the the bacon in a saucepan 2 minutes.  Add the shallot and saute 3 minutes.
6. Stir in 3 tbsp coffee, and the vinegar.  Bring to a boil and then stir in the dijon, cream, and worcestershire sauce.  Simmer 5 minutes.
7. Check the seasoning of the sauce.
8. Serve the chicken with the sauce.

1. Combine the olive oil, rosemary, garlic, lemon, and cracked pepper.
2. Pour over the chicken and marinate overnight.
3. Heat the grill.  Grill the chicken.
4. Season with salt and serve.

1. Line a sieve with several layers of paper towels folded.  Top the layers with 1 large round coffee filter.  Scrape in the cottage cheese and allow to drain for 30 minutes.
2. Preheat the oven to 350 F.
3. Line the bottom of a 9" found pan (not springform) with coffee fileters.  Grease the sides.
4. Whisk the cocoa, coffee, 1 tbsp of sugar, and the water together.  Set aside.
5. Place the drained cottage cheese, and the lemon juice in the food processor and pulse until silky.
6. Soften the cream cheese for 30 seconds in the microwave and then add to the food processor.  Add the eggs, remaining sugar, vanilla, and salt.  Pulse only until smooth.  Stir 1 cup of the mixture into the reserved cocoa mixture.
7. Pour the white batter into the prepared pan and then spoon the cocoa batter on top.  Set the pan in a bain marie.
8. Bake for about 40 minutes.  Cool on a rack.  Chill 12 hours.  Remove the cake from the pan and then press the oreo crumbs onto the sides.

1. Preheat the oven to 350 F.
2. Place the bananas, cut side down in a baking dish.
3. Squeeze with the lemon juice and then drizzle on the butter.
4. Sprinkle on the rum, brown sugar, and some pecans.
5. Bake 20 minutes.
6. Serve with the ice cream.

1. Skewer the bread, alternating with cheese slices, beginnging and ending with the bread.
2. Dip the skewers into the milk until moist but not soggy.  Dredge in flour.
3. Heat the butter and oil in a skillet and then fry, turning until golden.
4. Keep warm in the oven until the rest are cooked, draining on paper towel.
5. Squeeze with lemon juice and sprinkle with capers.  Serve.

1. Fry the bacon until crisp and then toss with the mushrooms and the spinach leaves.
2. Try and garlic in the bacon fat with the olive oil.  Remove from the heat.
3. Squeeze in lemon juice to taste.
4. Season with salt and pepper.
5. Pour over the salad.

1. Preheat the oven to 350 F.
2. Toast the nuts together for 5 minutes in the oven.  Cool.  Pour into the food processor with the butter and grind.
3. Press into the springform pan.
4. Melt the chocolate.
5. Whip the egg whites with the icing sugar, and vanilla.
6. Whip the cream with the kahlua.  Fold in the chocolate and the egg whites.
7. Spread into the cake and the chill overnight.
8. Combine the sugar, water, lemon juice, and orange zest in a saucepan.  Cook until the sugar dissolves and turns golden.
9. Stir in the orange juice and allow to bubble for 1 minute.
10. Cool to room temperature.
11. Serve with the torte.

1. Preheat oven to 350°F. Butter and flour two 8 by 3 3/4 by 2 1/2-inch disposable aluminum loaf pans.
2. Sift together the flour, baking powder, and salt onto a piece of waxed paper. Set aside.
3. In a food processor, grind the almonds with 2 tablespoons of the sugar. Set aside.
4. Combine the remaining sugar and the lemon zest in a mixing bowl. With your hands, rub the lemon zest into the sugar. Add the butter. With a wooden spoon or electric mixer set on medium-high speed, beat for about 3 minutes, or until very light and fluffy.
5. Add the eggs one at a time, beating for about 30 seconds after each addition and scraping down the sides of the bowl as necessary. Beat in the lemon juice.
6. Add half of the flour and beat in on low speed. Add all of the buttermilk, and then the remaining flour, beating on low speed after each addition just until the ingredients are blended. Finally, add the ground almonds and lavender flowers, again mixing just until combined. Spoon the batter into the prepared pans and smooth the tops with the back of a spoon.
7. Bake for 55 to 60 minutes, until the top is golden brown and a toothpick inserted into the center of a loaf comes out clean. Remove from the oven, let cool in the pans on a rack for 10 minutes, then turn the cakes out onto the rack to cool.

•  2 cups all-purpose flour
• 1/4 cup sugar
• Pinch of salt
• 1 stick plus 2 tablespoons butter, cut into small pieces and chilled
• 1 large egg
• 1 tablespoon water

FILLING

•  4 tablespoons butter 
•  8 bananas, 4 mashed
• 3 tablespoons honey 
•  1/4 cup fresh lemon juice
• Pinch nutmeg
• 3/4 cup heavy cream
• 1 tablespoon icing sugar
• 1/2 cup granulated sugar
• 1/4 cup light rum

1.           Make the pastry: In a food processor, combine the flour, sugar and salt and pulse to blend. Add the butter and pulse until the mixture resembles coarse meal. In a small bowl, beat the egg with the water, then add it to the processor and pulse until combined. Transfer the dough to a work surface and gather it into a ball. Divide the dough into 6 equal pieces and flatten each piece into a 4-inch disk. Wrap each disk in plastic and refrigerate for 30 minutes or up to 1 day. 2.           Preheat the oven to 350° and lightly butter six 4-by-1-inch ring molds or tartlet pans with removable bottoms. If using ring molds, line a baking sheet with parchment paper. On a lightly floured work surface, roll the pastry disks into 1/8 -inch-thick rounds and gently ease them into the molds. Trim off any overhang. Bake the pastry shells for about 30 minutes, or until golden all around and cooked through. Let cool completely before unmolding. 3.           Make the filling: Melt half of the butter in a medium skillet. Add the 4 mashed bananas and the honey and cook over moderately high heat, stirring, until hot to the touch and very smooth, about 2 minutes. Add 2 tablespoons of the lemon juice and the nutmeg, then transfer the puree to a bowl to cool completely. In a medium bowl, whip the heavy cream with the confectioners' sugar until firm. Fold the banana puree into the whipped cream and refrigerate. 4.           Up to 1 hour before serving, slice the remaining 4 bananas 1/3 inch thick and toss with the remaining 2 tablespoons of lemon juice. Melt the remaining 2 tablespoons of butter in a medium skillet. Add the granulated sugar and cook over moderate heat, stirring, until an amber caramel forms, about 5 minutes. Remove the skillet from the heat and at arm's length, add the rum. Stir until smooth. Add the sliced bananas and stir to coat with the caramel. 5.           Spoon the banana cream into the pastry shells and arrange the caramelized banana slices decoratively on top. Transfer the tartlets to dessert plates. Spoon any leftover caramel sauce over the bananas and onto the plates and serve.