Raspberry Sauce

Ingredients

• 3 cups fresh (15 oz.) or thawed frozen (18 oz.) raspberries
• 5 Tablespoons sugar, plus extra to taste
• 1/4 cup water
• 1/8 teaspoon salt
• 2 teaspoons fresh lemon juice

Directions

1. Combine the berries, sugar,water, and salt in a large saucepan. Simmer over medium heat, stirring occasionally, until the sugar is dissolved and the berries are heated through, about 1 minute.
2. Process the mixture in a food processor until smooth, about 20 seconds. Strain through a fine-mesh strainer into a bowl, pressing the solids to extract as much puree as possible. Stir in the lemon juice and season with sugar as needed. Cool to room temperature before serving, about 1 hour.

Blueberry Sauce

Ingredients

• 1 1/2 cups fresh blueberries
• 1/4 cup granulated sugar
• 1 Tablespoon lemon juice
• 1 Tablespoon cornstarch
• 1 Tablespoon water

Directions

1. In a small saucepan, combine the blueberries, sugar and lemon juice. Cook and stir over medium heat for 5 minutes or until the berries are softened. Combine cornstarch and water until smooth; stir into the blueberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; cool to room temperature. Transfer to a blender or food processor; cover and process until smooth. Set aside until ready to use.

Chocolate Pots de Creme

Ingredients

• 2 cups whipping cream
• 1/2 cup whole milk
• 5 ounces bittersweet or semisweet chocolate, chopped
• 6 large egg yolks
• 1/3 cup granulated sugar

Directions

1. Preheat oven to 325 degrees Fahrenheit. Bring cream and milk just to simmer in heavy medium saucepan over medium heat. Remove from heat. Add chocolate; whisk until melted and smooth. 
2. Whisk yolks and sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Strain mixture into another bowl. Cool 10 minutes, skimming any foam from surface.
3. Divide custard mixture among six 6-oz. custard cups or ramekins. Cover each with foil. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set but centers still move slightly when gently shaken, about 55 minutes. Remove from water. Remove foil. Chill custards until cold, about 3 hours. (Can be made 2 days ahead. Cover and keep chilled.)

Peach Cobbler

Ingredients

Peaches:

• 6 large peaches, peeled and cut into thin wedges
• 1/4 cup sugar
• 1 Tablespoon lemon juice
• 1 teaspoon cornstarch

Topping:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 6 Tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
• 1/4 cup boiling water

Directions

1. Cook peaches: Preheat oven to 425 degrees Fahrenheit.
2. Toss peaches with sugar, lemon juice, and cornstarch in a 2 qt. (8x8-inch) nonreactive baking dish and bake in middle of oven for 10 minutes.
3. Make topping while peaches bake: Stir together flour, sugar, baking powder, and salt. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in water until just combined.
4. Remove peaches from oven and drop spoonfuls of topping over them. Bake in middle of oven until topping is golden, about 25 minutes. (Topping will spread as it bakes.)

Homemade Gravy

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 1 1/2 cups chopped yellow onion (2 onions)
• 1/4 cup all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Defatted turkey drippings, plus chicken stock to make 2 cups, heated
• 1 Tablespoon Cognac or brandy
• 1 Tablespoon white wine, optional
• 1 Tablespoon heavy cream, optional

Directions

1. In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't ruse this step; it makes all the difference when the onions are well-cooked.
2. Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes, until thickened. Add the wine and cream, if desired. Season, to taste, and serve.

Collard Greens

Ingredients

• 1 Tablespoon olive oil
• 8 slices bacon
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 cups chicken broth
• 1 pinch red pepper flakes
• 1 pound fresh collard greens, cut into 2-inch pieces

Directions

1. Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
2. Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender

Golden Yellow Cornbread

Ingredients

• 1 cup corn meal
• 1 cup all-purpose flour, sifted
• 1/4 cup granulated sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup oil
• 1 cup milk
• 1 egg, beaten

Directions

1. Preheat oven to 425 degrees Fahrenheit
2. Combine corn meal, flour, sugar, baking powder, and salt in a bowl. Mix oil, egg, and milk together and add to dry ingredients with a few swift strokes.
3. Bake in greased 9x9x2-inch pan for 20 to 25 minutes.

Takoyaki

Ingredients

Dumpling and fillings:

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 2/3 cups iced dashi soup
• 2 eggs, beaten
• 1 teaspoon soy sauce
• 1/2 lb. boiled octopus, cut into bite-size pieces**
• 1/2 cup finely chopped green onion
• 1/3 cup tempura scraps, panko crumbs, or rice krispies
• 1/4 cup finely chopped benishoga (pickled red ginger)
• 1/4 cup dried sakura ebi (red shrimp), optional

For toppings:

• Takoyaki sauce
• Mayonnaise (preferably Kewpie)
• Aonori (green seaweed powder)
• Katsuobushi (dried bonito flakes)

Directions

1. In a mixing bowl, mix together flour, baking powder, and salt. Whisk in cold dashi, eggs, and soy sauce to make the batter.
2. Preheat a takoyaki or aebleskiver pan over medium-high heat and grease the molds with oil. Pour batter into each mold until full. Put octopus, green onion, tempura scraps, red ginger, and dried red shrimp in each mold. When  the bottoms of the balls have hardened, break the connecting batter in between each bowl and turn each takoyaki 180 degrees with skewers or takoyaki picks, stuffing in the edges as you are turning. Continue to grill the takoyaki, flipping with the skewers to make balls. When browned on all sides, remove takoyaki from the pan and place on a plate. 
3. Put sauce and mayonnaise on top and sprinkle aonori and bonito flakes over. Serve immediately.

Substitutions:

**If you don't like octopus, you can use boiled hot dog, sausage, fish cake, tofu, mochi pieces, etc.