Wild Lettuce Salad with Crispy Bacon and Hickory Dressing
4-6 servings
2-3 small heads of wild lettuces1 julienned red onion1/2 cup crumbled bacon1/2 cup Gorgonzola crumbles1 radicchio head separated into "shells"1 jicama, shaved into ribbonsDressing 1/2 cup vegetable or corn oil 1 Tablespoon tarragon 1/4 teaspoon sea salt 1/4 teaspoon white pepper 1 Tablespoon honey 1 Tablespoon Dijon mustard 2 Tablespoon white balsamic or rice vinegar 4 Tablespoon Razz's Shagbark Hickory Syrup
Whisk together (by hand or in a food processor) and drizzle on the salad.
Build the salads in the shells, starting with lettuces, and ending with the bacon and cheese.
Drizzle with dressing and serve.
Crazy Simple Mini Cheesecakes
24 servings
15 chocolate sandwich cookies1/4 cup of butter, melted1 lb. of cream cheese1 eggDash of saltDash of vanilla1/4 cup sugar, favorite jam or sugar substitute24 silver foil cups with papers removed
Preheat oven to 250°F.
Grind the cookies in food processor, add 1/4 cup melted butter and pulse slightly until just mixed.
Lay out foil cups on a cookie sheet and spray slightly with pan spray.
Place 1-2 teaspoons of the cookie mix in the pans and press firmly.
Whip cream cheese, then add egg, dash of salt and vanilla. Mix again, then add the sweetener of your choice. If you're using a jam, don't use any other sweetener.
Pipe filling into foil cups. Tap the cookie sheet on the counter once or twice to level the cakes out.
Bake 25-30 minutes until just firm.
Cool and top with your favorite fruit or jam!
Tip: Try ginger snaps, in season fruit with a hint of sugar, or place a chocolate truffle in the center of the warm cheesecakes.
