Scallop and Smoked Trout Fritters with Romesco Sauce

Crab Cakes with Garlic Aioli

Duo of Ahi Tuna

Crostini with Shrimp, Roasted Red Pepper, and Pine Nut Purée

Spot Prawns with Seaweed Salad, Sour Plums, and Togarashi Puffed Rice

Grilled Prawns with Smoked Saffron Aioli and Olive-Caper Relish

Fried Sardines

Scallops with Chimichurri, Polenta Cakes, and Pickled Peppers

Pickled Vegetables

Roasted Beets with Herbed Ricotta

Chicken Liver Pâté with Brûléed Pear and Parsley Salad

Glazed Lollipop Wings

Mushroom-Potato Pierogi with Mushroom Sauce

Apple Fries

Mango Turnovers with Coconut Crème Anglaise

Kale Chips

SCALLOP AND SMOKED TROUT FRITTERS
with ROMESCO SAUCE

These fritters and romesco sauce are delicious together, but if you want to serve it exactly as Jasmine did, whip up the Green Papaya and Bell Pepper Salad (this page) and arrange a small handful of it on top of the fritters. You’ll notice there’s a pepper theme running through this dish, giving it a complex, slightly spicy flavor. Building meals around a single flavor is a great way to create an unexpected but coordinated dish. Pick your favorite vegetable and see where it takes you!

serves 4

Romesco Sauce

¾ teaspoon ground cinnamon

1 tablespoon dark chile powder

½ tablespoon ground allspice

1 teaspoon ground cloves

¾ teaspoon cayenne

1 tablespoon red curry powder

½ cup roasted salted peanuts

4 ounces roasted piquillo peppers

1 cup roasted red bell peppers

1 tablespoon sherry vinegar

1 tablespoon olive oil

Kosher salt

Scallop and Smoked Trout Fritters

Vegetable oil, for frying

2 cups bay scallops, cut into quarters

1 cup chopped smoked trout

1 red bell pepper, finely chopped

2 teaspoons minced garlic

2 tablespoons chopped fresh chives

Zest of 2 key limes

2 large egg yolks

2 tablespoons mayonnaise

2 tablespoons all-purpose flour

2 cups plus 2 tablespoons panko bread crumbs

4 roasted piquillo peppers, finely chopped

Kosher salt

Small bunch of micro cilantro, for garnish

  1. Make the romesco sauce: In a small bowl, mix together the cinnamon, chile powder, allspice, cloves, cayenne, and red curry powder. Measure 1 tablespoon of this seasoning mixture into a food processor. (There will be leftover seasoning mixture; try it sprinkled over a fillet of snapper or as a dry rub for steak.) Add the peanuts, piquillo peppers, roasted red bell peppers, vinegar, and olive oil. Process until smooth. Season with salt.
  2. Make the scallop and smoked trout fritters: Pour at least 3 inches of vegetable oil into a heavy-bottomed pot. Heat over medium-high heat to 350°F.
  3. In a large bowl, combine the scallops, trout, red bell pepper, garlic, chives, lime zest, egg yolks, mayonnaise, flour, 2 tablespoons of the bread crumbs, the piquillo peppers, and a pinch of salt. Put the remaining 2 cups bread crumbs in a shallow bowl. Using your hands, shape the scallop mixture into 12 balls about 1 inch in diameter and roll them in the remaining 2 cups bread crumbs.
  4. When the oil is ready, working in batches, carefully fry the fritters until golden brown and crisp, about 3 minutes per batch. To check for doneness, you can cut open a fritter to make sure the middle is cooked through and no longer doughy. Transfer to a wire rack or a plate lined with paper towels and let cool slightly.
  5. To serve, pile the fritters on a large platter. Serve the romesco sauce on the side for dipping. Garnish with a few sprigs of micro cilantro.

CRAB CAKES
with GARLIC AIOLI

These Baltimore-style crab cakes are well seasoned and, in true Maryland style, don’t have a lot of filler ingredients—just enough mayonnaise and egg to hold them together. True Baltimore crab cakes would be made from the small, sweet Chesapeake Bay blue crabs this region is famous for, but you could use whatever your fishmonger has available. Instead of making eight small crab cakes to serve four people, try shaping them into even smaller, bite-size cakes for a delicious passed appetizer.

serves 4

1 pound lump crabmeat

1 large egg yolk

½ cup panko bread crumbs

1½ teaspoons Worcestershire sauce

1 teaspoon Old Bay seasoning

½ teaspoon minced fresh thyme leaves

1 cup plus 2 tablespoons mayonnaise

2 garlic cloves, minced

½ cup sour cream

1 tablespoon celery seeds

Finely grated zest and juice of 1 lemon

¼ cup extra-virgin olive oil

2 tablespoons finely chopped fresh chives

Kosher salt and freshly ground black pepper

Vegetable oil

8 butter lettuce leaves, for serving

Lemon wedges, for garnish

  1. Preheat the oven to 300°F.
  2. In a large bowl, mix together the crabmeat, egg yolk, bread crumbs, Worcestershire sauce, Old Bay seasoning, thyme, and 2 tablespoons of the mayonnaise until well blended. Using your hands, gently form the mixture into 8 patties that are about 1 inch thick. Refrigerate for 10 to 15 minutes.
  3. Meanwhile, make the garlic aioli by mixing together the remaining 1 cup mayonnaise, the garlic, sour cream, celery seeds, lemon zest, lemon juice, olive oil, and chives. Season with salt and pepper.
  4. Heat a large pan over medium-high heat and add enough vegetable oil to coat the bottom of the pan. Add as many crab cakes to the pan as will fit in a single layer. Sear until golden brown on the first side, then flip and sear on the second side until golden brown, 3 to 4 minutes per side. Transfer to a wire rack set over a rimmed baking sheet and keep warm in the oven while you cook the remaining crab cakes.
  5. To serve, spoon some garlic aioli in the center of each plate and place 2 leaves of butter lettuce to the side. Place 2 crab cakes between the lettuce and garlic aioli. Garnish with lemon wedges and serve.

DUO OF AHI TUNA

Dara’s inventive appetizer unites two equally delicious ways to prepare fresh ahi tuna. One is a raw, poke-style salad of marinated cubes of the fish. The other is a whole block of it, quickly seared in a hot pan, then sliced and served with radish and sea bean.

serves 2

1 (3-ounce) block ahi (yellowfin) tuna, plus 2 ounces ahi (yellowfin) tuna, cut into ½-inch cubes

3 tablespoons soy sauce

1¼ teaspoons finely grated fresh ginger

1 teaspoon minced garlic

1 cup steamed white rice

1 teaspoon rice vinegar

Kosher salt

1 teaspoon thinly sliced scallion

¼ teaspoon black sesame seeds

1 tablespoon toasted sesame oil

6 (1-inch-long) pieces of sea bean (see Tip)

1 radish, thinly sliced

  1. Combine the block of ahi tuna, 2 tablespoons of the soy sauce, 1 teaspoon of the ginger, and the garlic in a small dish and let marinate while you prepare the rest of the dish.
  2. Season the cooked rice with the vinegar and a pinch of salt. Form into a patty and set aside.
  3. In a small bowl, combine the diced ahi tuna, scallion, sesame seeds, remaining 1 tablespoon soy sauce, and remaining ¼ teaspoon ginger. Let marinate while you sear the block of ahi tuna.
  4. In a small nonstick sauté pan, heat the sesame oil over medium-high heat. Sear the block of ahi tuna, turning to equally cook on all sides, for about 45 seconds total. Remove the fish from the pan and let rest. Add the rice patty to the pan and sear, turning to cook both sides, about 1 minute total.
  5. Cut the seared tuna into 3 slices and arrange them on one side of a plate, and then scatter the sea bean and radish around the slices. Place the rice patty on the other side of the plate and pile the diced tuna on top. Serve.

TIP Sea bean, sometimes called sea asparagus, is a salty, crisp, and bright green plant that is most often found near the ocean. They’re in season during the summer, so if you live near the coast or a salty marsh, look for sea beans at your local farmer’s market. You can also order them online, or substitute with green beans or asparagus for a nice crunch.

CROSTINI WITH SHRIMP,
ROASTED RED PEPPER, and PINE NUT PURÉE

In this dish, Alexander combines many different textures—the crisp edges of toasted olive bread, the smoothness of roasted red pepper purée, and the pop of fresh cherry tomatoes—while also bringing together several robust flavors flawlessly. Judge Joe Bastianich said he loved this dish because “you can taste every individual component as you eat it,” and judge Graham Elliot thought the presentation was beautiful and very natural, as if “you stumbled upon it in the woods.” We bet this is the first time you’ve ever found shrimp in the forest, but after trying these crostini, you may end up looking for them the next time you take a walk!

serves 4 to 6

1 loaf olive bread, sliced

Extra-virgin olive oil

Kosher salt

2 garlic cloves

Freshly ground black pepper

6 large shrimp, peeled, deveined, and sliced in half lengthwise

½ cup roasted red peppers

2 tablespoons kalamata olives, pitted

1 cup toasted pine nuts, plus 2 tablespoons for garnish (see Tip)

¾ cup mixed color cherry tomatoes, halved

Zest and juice of 2 lemons

¼ teaspoon crushed red pepper flakes

2 tablespoons micro basil, for garnish

  1. Preheat the oven to 350°F.
  2. Brush the bread slices with olive oil and sprinkle with salt. Place the bread on a baking sheet and toast in the oven until golden brown and crisp, 10 minutes. As soon as you remove the baking sheet from the oven, rub the garlic cloves across the toast.
  3. Season the shrimp with salt and black pepper. In a large pan, heat 2 tablespoons olive oil over medium-high heat. Add the shrimp and cook until pink, about 2 minutes.
  4. In a food processor or blender, combine the roasted red peppers, olives, and 2 tablespoons olive oil and purée until smooth. Transfer to a bowl and season with salt and black pepper.
  5. In the food processor, purée 1 cup of pine nuts and 2 tablespoons olive oil. Transfer to a bowl and season with salt and pepper.
  6. In a medium bowl, toss the tomatoes with the lemon zest, lemon juice, red pepper flakes, 2 teaspoons olive oil, and a pinch each of salt and black pepper.
  7. To assemble the crostini, place a few pieces of toast on each plate. Spoon some of the roasted red pepper purée and the pine nut purée over the toast. Top with the shrimp and tomatoes. Serve garnished with the micro basil and whole pine nuts.

TIP To toast any kind of nut, spread a single layer of nuts on a rimmed baking sheet and toast in a preheated 350°F oven until lightly browned and fragrant, 8 to 12 minutes. Alternatively, place the nuts in a small, dry pan on the stovetop and heat over medium-high heat. Stir them regularly and keep a close eye on the pan, because once they start toasting, nuts can burn quickly!

SPOT PRAWNS WITH SEAWEED SALAD,
SOUR PLUMS, and TOGARASHI PUFFED RICE

Addison’s stunning season finale appetizer combines several Japanese-inspired elements that repeat across the dish. For example, the spot prawns marinate in a sesame oil dressing and the seaweed salad has both black and white sesame seeds, echoing that toasty, nutty flavor throughout the dish. Try choosing a specific cuisine and identifying some of its core flavors. Then weave these into your favorite dish to create something altogether new!

serves 4

Spot Prawns

Kosher salt

12 large Santa Barbara spot prawns

1 garlic clove

1 (1-inch) piece fresh ginger, peeled

1 tablespoon sesame oil

1 cup loosely packed fresh mint

1 cup sliced scallions, white and green parts

1 tablespoon yuzu juice (see this page)

2 tablespoons fresh lime juice, pluse more as needed

1 cup grapeseed oil

Freshly ground black pepper

Seaweed Salad

1 cup fresh seaweed

1 cup sea beans (see Tip, this page)

4 fresh shiso leaves, thinly sliced

2 tablespoons fresh lime juice, plus more if needed

1 tablespoon white sesame seeds, toasted (see Tip, this page)

1 tablespoon black sesame seeds, toasted (see Tip, this page)

Kosher salt

Sour Plums

4 sour plums

3 tablespoons honey

Togarashi Puffed Rice

1 cup puffed rice

2 tablespoons togarashi seasoning blend (see Tip, this page)

1 tablespoon grapeseed oil

  1. Make the spot prawns: Bring a large pot of salted water to a boil. Set a bowl of ice water beside the stove. Cook the spot prawns in the boiling water until opaque, 3 to 4 minutes. Immediately transfer to the ice bath. Peel and devein the prawns.
  2. In a blender, combine the garlic, ginger, sesame oil, mint, scallions, yuzu juice, lime juice, and grapeseed oil and blend until smooth. Season with salt and pepper. Transfer the marinade to a bowl. Add the prawns and marinate for at least 30 minutes.
  3. Meanwhile, make the seaweed salad: In a medium bowl, combine the seaweed, sea beans, shiso, lime juice, and sesame seeds. Season with more lime juice and salt, if needed.
  4. Make the sour plums: Cut each sour plum into thin slices, avoiding the pit. Heat the honey in a small pan over medium heat. Add the sour plum slices and cook until caramelized, 3 to 4 minutes.
  5. Make the togarashi puffed rice: Combine the puffed rice, togarashi, and grapeseed oil in a medium bowl.
  6. To serve, place the seaweed salad in the center of each of four plates. Top with the spot prawns and sour plums. Sprinkle with togarashi puffed rice.

TIP Togarashi is a Japanese spice blend predominantly made of dried chile peppers and often including dried mandarin orange, sesame seeds, and seaweed flakes. Look for it in Asian grocery stores, and test it out on your favorite dish for a fun, new version!

“Don’t be afraid to be adventurous and try new things!” —Addison

“I made so many friends on the show. We all had so much fun in the MasterChef kitchen and spending time together when we weren’t filming. We all stay in touch and several of us have visited each other since the show ended.” —Addison

GRILLED PRAWNS
with SMOKED SAFFRON AIOLI and OLIVE-CAPER RELISH

When Logan presented this colorful dish, judge Gordon Ramsay absolutely loved the bright, luminous color of the saffron aioli. He said that if the aioli could talk, it would probably be saying, “Look at me! I’m here for business.” Logan infused the aioli with natural smoky flavors by using a handheld food smoker and a large plastic bag. Don’t worry if you don’t happen to have a handheld food smoker; the aioli is fantastic as it is.

serves 4

½ teaspoon saffron, plus a pinch

1 teaspoon warm water

1 cup mayonnaise

2 garlic cloves, minced

1 tablespoon Dijon mustard

1 teaspoon fresh lemon juice

1¼ cups olive oil, plus more for drizzling

¼ cup capers, drained

¼ cup kalamata olives, pitted

2 teaspoons fresh thyme leaves

2 teaspoons fresh oregano leaves

3 or 4 slices rustic white bread, crusts removed, bread torn into bite-size pieces

12 Santa Barbara spot prawns, heads and shells removed

2 heads baby romaine lettuce, washed and quartered

Kosher salt and freshly ground black pepper

  1. Combine the pinch of saffron and the warm water in a medium bowl and let soak for 5 minutes. Add the mayonnaise, 1 of the garlic cloves, the mustard, and the lemon juice. Mix well. Place the bowl inside a 1-gallon resealable plastic bag. Load a handheld food smoker with hickory chips and insert the tube of the smoker into the bag. Let the bag fill with smoke while you prepare the rest of the dish.
  2. In a small saucepan, warm ¼ cup of the olive oil and the remaining ½ teaspoon saffron over low heat for 10 minutes. Remove the pan from the heat and let cool to room temperature.
  3. In a food processor, combine the remaining garlic clove, the capers, olives, thyme, oregano, and remaining 1 cup olive oil. Pulse until combined but still somewhat chunky.
  4. Preheat the oven to 350°F.
  5. Toss the bread with the saffron oil, spread the bread out on a baking sheet, and toast in the oven until golden brown, about 3 minutes.
  6. Heat a cast-iron grill pan over high heat. Skewer each prawn before grilling to prevent curling. Drizzle the prawns and lettuce with olive oil and season with salt and pepper. Grill the lettuce until charred on one side, about 2 minutes. Grill the skewered prawns, flipping once, until just done on the outside and slightly translucent in the center, about 2 minutes on each side. Remove and discard the skewers.
  7. To serve, spread about ¼ cup of the smoked saffron aioli across the center of each plate. Spoon about 1 tablespoon of the olive-caper relish over the aioli. Place 2 quarters of grilled lettuce over the relish and top with 3 prawns. Sprinkle a few bread crumbs around each plate.

“In the MasterChef Junior kitchen, I learned to set a standard of excellence for myself and understand why food is what we live, love, and share. I sometimes forgot how much I love to cook in all this, but honestly I learned from Chef Ramsay and Chef Elliot to find my own standard and meet it and raise it and meet it again.” —Logan

FRIED SARDINES

Served whole, these fried fish make quite the impression! But if you really want to make “yucky” ingredients into a “yummy” surprise, pair them with the Brussels Sprout Stir-Fry (this page) as Sarah did on the show. Look for whole fresh sardines at a well-stocked fish market. If you can’t find them, try any other small, full-flavored fish, such as fresh anchovies, smelts, small herring, or baby mackerel. Don’t be afraid to try something new just because it seems icky! You never know what might become your new secret weapon.

serves 4

Vegetable oil, for frying

1 cup rice flour

1 tablespoon cayenne

1 tablespoon crushed red pepper flakes

1 tablespoon kosher salt

2 teaspoons freshly ground black pepper

12 whole fresh sardines, gutted and scaled

  1. Pour at least 3 inches of vegetable oil into a heavy-bottomed pot. Heat over medium-high heat to 350°F.
  2. In a shallow dish, combine the rice flour, cayenne, red pepper flakes, salt, and black pepper. Dredge the sardines in the flour mixture, coating all sides.
  3. When the oil is ready, carefully fry the sardines until golden brown and crisp, about 4 minutes. Transfer to a wire rack or a plate lined with paper towels and let cool slightly. Serve warm.

SCALLOPS WITH CHIMICHURRI,
POLENTA CAKES, and PICKLED PEPPERS

This dish has a playful repetition of shapes: perfectly round polenta cakes, golden brown seared scallops, and tiny quail eggs fried sunny-side up. Even the pickled peppers are circles! Not only visually impressive, these scallops are also delicious. The herby chimichurri sauce drizzled over the top brightens and unites the whole plate.

serves 4

Chimichurri

¼ cup finely chopped fresh flat-leaf parsley

¼ cup finely chopped fresh cilantro

¼ cup finely chopped fresh dill

¼ cup finely chopped fresh tarragon

2 garlic cloves, minced

1 tablespoon finely chopped shallot

½ teaspoon ground Aleppo pepper

1½ cups olive oil

Kosher salt

Pickled Peppers

1½ cups champagne vinegar

½ cup sugar

½ cup honey

1½ teaspoons coriander seeds

1 cinnamon stick

4 baby orange bell peppers, thinly sliced into rounds

4 baby yellow bell peppers, thinly sliced into rounds

4 baby red bell peppers, thinly sliced into rounds

¼ serrano chile, thinly sliced into rounds

1 cup ice cubes

Polenta Cakes

2 cups whole milk

2 cups chicken stock

1 bunch fresh basil

1 cup coarsely ground cornmeal

Kosher salt

3 tablespoons grapeseed oil

Scallops

6 large scallops, halved lengthwise

Kosher salt and freshly ground black pepper

2 tablespoons grapeseed oil, plus more as needed

12 quail eggs

10 sugar snap peas, steamed until tender and sliced on an angle, for garnish

Purple micro radish greens, for garnish

  1. Make the chimichurri: In a medium bowl, combine the parsley, cilantro, dill, tarragon, garlic, shallot, Aleppo pepper, and olive oil. Season with salt.
  2. Make the pickled peppers: In a medium saucepan, bring the vinegar, sugar, honey, coriander seeds, and cinnamon stick to a simmer over medium heat, stirring until the sugar has dissolved. Simmer for 10 minutes. Strain the liquid through a fine-mesh sieve into a medium bowl and discard the solids. Add the bell peppers and serrano. Add the ice cubes and let the peppers pickle and cool in the liquid for at least 1 hour.
  3. Make the polenta cakes: In a medium pot, bring the milk and stock to a simmer over medium-high heat. Add the basil, remove the pot from the heat, cover the pot, and let steep for 10 minutes. Remove and discard the basil. Return the pot to the stovetop over low heat and whisk in the cornmeal and a pinch of salt. Cook, stirring often, until creamy and tender, 10 minutes. Transfer the polenta to a 9 by 13-inch baking dish and let cool to room temperature, about 2 hours. Using a 1- to 2-inch circle cutter, cut out at least 12 rounds of the cooled polenta.
  4. In a large pan, heat the grapeseed oil over medium heat. Add the polenta cakes and cook until golden brown on both sides, about 3 minutes per side. Transfer the polenta cakes to a plate and season lightly with salt.
  5. Make the scallops: Season the scallops with salt and pepper on both sides. In a large nonstick pan, heat the grapeseed oil over medium heat. Add the scallops and sear until golden brown, about 1 minute per side. Transfer to a plate. Add more oil to the pan as needed to coat the bottom. Gently break the quail eggs one at a time into the pan, making sure they do not touch. Fry until the whites are cooked through, 1 to 2 minutes. Transfer to the plate with the scallops.
  6. To serve, arrange 3 polenta cakes and 3 scallop halves in the center of each of four plates. Place a quail egg on top of each polenta cake. Spoon chimichurri over and around the scallops. Garnish with pickled peppers, sugar snap peas, and micro radish.

PICKLED VEGETABLES

Dara made these pickled vegetables as an accompaniment for the Glazed Lollipop Wings (this page), but they would also bring a welcome burst of acidity and brightness to Chicken Liver Pâté with Brûléed Pear and Parsley Salad (this page), Scallop and Smoked Trout Fritters with Romesco Sauce (this page), or even Fish Tacos with Guacamole (this page). It doesn’t take much time at all to quick-pickle the vegetables, and once pickled, they will keep for months in the refrigerator. Whip up a batch today and use them to add a tart, crunchy garnish any time a dish needs it!

makes about 1 pint

2 large carrots

1 bunch red radishes

1 English cucumber

1 cup white wine vinegar

1 cup sugar

  1. Using a mandoline or a very sharp knife, thinly slice the carrots, radishes, and cucumber. Place the vegetables in a medium bowl or jar.
  2. In a small saucepan, combine the vinegar and sugar. Bring to a boil over medium-high heat and cook, stirring, until the sugar dissolves completely.
  3. Pour the hot vinegar mixture over the sliced vegetables. Let cool to room temperature before serving.
  4. Store the vegetables in the pickling liquid in an airtight container in the refrigerator for up to 3 months.

ROASTED BEETS
with HERBED RICOTTA

The star of this dish is the homemade herbed ricotta, a creamy cheese that complements the earthy flavor of the roasted beets. You could of course buy ricotta, but the homemade version is quick—it can be done while the beets roast! Plus, the fresh flavor of the homemade version is well worth the effort, and making your own cheese really shows off your skills in the kitchen.

serves 4 to 6

4 small Chioggia beets, scrubbed

4 small golden beets, scrubbed

Extra-virgin olive oil

½ lemon

Kosher salt and freshly ground black pepper

2 cups whole milk

1 cup buttermilk

3 tablespoons heavy cream, plus more as needed

3 tablespoons white wine vinegar

1 tablespoon plus 2 teaspoons chopped fresh mint

1 tablespoon plus 2 teaspoons chopped fresh chives

1 tablespoon plus 2 teaspoons chopped fresh thyme

1½ teaspoons finely grated lemon zest

½ cup apricot jam

Pumpernickel bread, thinly sliced into 3½ by ½-inch rectangles

Micro basil, for garnish

  1. Preheat the oven to 350°F.
  2. Place the red beets and yellow beets on two separate pieces of aluminum foil. Drizzle with olive oil. Wrap the foil around the beets. Roast until tender when poked with a fork, about 45 minutes. Unwrap the foil, and let the beets cool. When cool, use your fingers or a clean kitchen towel to rub off the skins and discard. Cut each beet into quarters and place in a bowl. Add a squeeze of lemon juice, season with salt and pepper, and toss to evenly coat.
  3. Meanwhile, in a medium saucepan, combine the milk, buttermilk, and cream. Warm the mixture over medium heat until it reaches 175°F, then remove the pan from the heat and gently stir in the vinegar. Let sit for 20 minutes.
  4. Transfer the milk mixture to a cheesecloth-lined sieve set over a bowl. Place in the refrigerator and let strain for about 15 minutes. Spoon the strained curds into a medium bowl and fold in 1 tablespoon of the mint, 1 tablespoon of the chives, 1 tablespoon of the thyme, and 1 teaspoon of the lemon zest. The ricotta should have a spreadable consistency. If not, add more cream, 1 tablespoon at a time, folding to incorporate, until it does. Season with salt and pepper.
  5. In a small bowl, stir together the apricot jam, the remaining ½ teaspoon lemon zest, and the remaining 2 teaspoons each mint, chives, and thyme.
  6. Drizzle olive oil over the pumpernickel. Place the slices on a baking sheet and toast in the oven until crisp, about 5 minutes.
  7. To serve, arrange some roasted beets in the center of each plate. Spread about ¼ cup of the herbed ricotta alongside the beets and spoon 1 to 2 tablespoons of the apricot jam mixture over the ricotta. Garnish with micro basil. Serve with the toasted pumpernickel.

CHICKEN LIVER PÂTÉ
with BRÛLÉED PEAR and PARSLEY SALAD

For this elegant appetizer, Oona used a kitchen torch to brulée slices of pear. A kitchen torch is an inexpensive, fun tool that can also be put to great use for desserts like the Chocolate Churros with Toasted Marshmallow Whipped Cream (this page). If you don’t have one, you can place the sugared pear slices under a broiler. Just be sure to watch carefully and remove the slices as soon as the sugars caramelize. They will cook quickly, and you don’t want to end up with burnt pears!

makes 15 to 20 crostini

2 tablespoons grapeseed oil

½ pound chicken livers, cleaned

4 marinated white anchovies

2 tablespoons chicken stock

Kosher salt and freshly ground black pepper

1 baguette

¼ cup extra-virgin olive oil, plus more for brushing

2 garlic cloves

1 Anjou pear, cored and thinly sliced

2 tablespoons sugar

1 tablespoon fresh lemon juice

1 cup fresh flat-leaf parsley leaves

Flaky sea salt

  1. In a large sauté pan, heat the grapeseed oil over high heat. Add the chicken livers and anchovies and cook, stirring, until evenly browned, 4 to 5 minutes. Transfer to a food processor. Pour in the stock and process until smooth. Season with kosher salt and pepper.
  2. Preheat the oven to 375°F.
  3. Slice the baguette on a slight angle and brush each piece with olive oil. Arrange the slices in a single layer on a baking sheet. Toast in the oven until golden brown and crisp, about 10 minutes. Remove the pan from the oven and immediately rub the garlic on each piece of toast.
  4. Spread the pear slices out on the same baking sheet. Sprinkle lightly with the sugar. Using a kitchen torch, torch each pear slice until caramelized. While still warm, season with kosher salt.
  5. In a medium bowl, whisk together the olive oil and the lemon juice. Add the parsley and toss to coat. Season with flaky sea salt.
  6. To assemble the crostini, spread about 1 tablespoon of chicken liver pâté across each piece of toast. Top with a brûléed pear slice and a few leaves of parsley salad. Serve.

GLAZED LOLLIPOP WINGS

Dara used an impressive technique called frenching to create the fun lollipop shape of these chicken wings. This fancy trick is not too complicated and really makes your final dish look polished. Start by scraping the blade of a small knife down along the chicken bone to clean and expose it. That bone then becomes the lollipop stick, a built-in handle to grasp while eating the delicious glazed chicken meat on the other end. You don’t necessarily have to do this step if you don’t want to—you can leave the wings whole as they are, and they will still make a delicious, impressive dish!

serves 4

12 chicken wing drummets

Kosher salt and freshly ground black pepper

Vegetable oil, for frying (about 4 cups)

¾ cup honey

½ cup fresh orange juice

1 (2-inch) piece fresh ginger, peeled and sliced

3 tablespoons tamari or soy sauce

1 teaspoon crushed red pepper flakes

1 stalk lemongrass

1 bunch scallions, green parts only, thinly sliced, for garnish

  1. Preheat the oven to 350°F.
  2. Using a small knife, remove the meat from the tops of the chicken wing bones by scraping the blade of the knife down along the bones, creating the look of a lollipop. Pat the wings dry and season with salt and pepper.
  3. Pour at least 3 inches of vegetable oil into a heavy-bottomed pot. Heat over medium-high heat to 350°F.
  4. Carefully add about half the wings to the hot oil and fry until golden brown, 5 to 6 minutes. Transfer to a wire rack and let cool slightly. Repeat with the second batch of wings.
  5. In an oven-safe medium saucepan, combine the honey, orange juice, ginger, tamari, and red pepper flakes. Trim the root end of the lemongrass stalk and cut off the top 2 inches or so. Cut the lemongrass in half lengthwise and peel away and discard any tough, papery layers. Using a rolling pin or a meat mallet, smash the lemongrass to release its flavorful oils. Place the bruised lemongrass in the saucepan, cutting it again, if needed, to fit. Bring to a simmer over medium heat. Add the wings and then carefully transfer the pan to the oven. Cook the wings in the glaze, flipping after 10 minutes, until the glaze thickens and coats the wings, 20 minutes total.
  6. If the glaze is not syrupy and thick, transfer the wings to a plate and return the pan of glaze to the stovetop. Cook over high heat until the glaze is thick, 1 to 2 minutes. Toss the wings in the glaze and serve hot or warm, garnished with scallions.

MUSHROOM-POTATO PIEROGI
with MUSHROOM SAUCE

Traditional Polish pierogi are often filled with a combination of potato, cheese, and onion. But when Jack made these on the show, he added mushrooms to the filling and served them with a mushroom sauce, layering the mushroom elements for a complex and delicious flavor. Demi-glace is a rich brown sauce made by simmering meaty bones and aromatic vegetables. You can purchase it at butcher shops or upscale supermarkets.

makes 8

Mushroom-Potato Pierogi

Kosher salt

2 russet potatoes, peeled and cut into 1-inch pieces

2 tablespoons vegetable oil

1 cup sliced mushrooms

Freshly ground black pepper

All-purpose flour, for rolling

1 (17-ounce) package puff pastry

1 large egg

Mushroom Sauce

2 tablespoons extra-virgin olive oil

1 garlic clove, minced

1 shallot, minced

2 cups sliced mushrooms

1 cup demi-glace

2 tablespoons unsalted butter

  1. Make the pierogi: Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, about 15 minutes. Drain. Transfer the boiled potatoes to a large bowl. Using a potato masher or large fork, mash the potatoes, leaving them a little chunky.
  3. In a large pan, heat the vegetable oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned in a few places, about 5 minutes. Stir the cooked mushrooms into the mashed potatoes. Season with salt and pepper.
  4. On a floured surface, roll out the puff pastry. Use a 3- to 4-inch ring cutter or the rim of a glass to punch out 8 circles. Place 1 tablespoon of the filling in the center of each. Fold in half, pressing the edges to seal. Using a fork, crimp the edges to create a ½-inch border. Place the filled pierogi on the prepared baking sheet and cover with a clean kitchen towel. Repeat with the remaining pastry and filling.
  5. In a small bowl, stir together the egg, 1 teaspoon water, and a pinch of salt. Brush the egg wash across the tops of the pierogi. Bake until the pastry is golden brown, about 12 minutes. Let cool slightly.
  6. Make the mushroom sauce: In a large sauté pan, heat the olive oil over medium heat. Add the garlic, shallot, and mushrooms and cook, stirring, until the shallot is translucent, about 4 minutes. Add the demi-glace and butter and cook until the butter has melted completely.
  7. Serve the pierogi with the warm mushroom sauce alongside for dipping.

APPLE FRIES

These apple fries may look like regular potato fries, and even have a similar texture, but just one bite and you find their unexpected surprise: a juicy, sweet interior! Frying the apple wedges caramelizes their sugar coating and transforms a humble fruit into an extraordinarily creative snack. Why not change up your traditions next time you crave a burger and partner these apple fries with Italian Burgers with Kalamata Olive Relish (this page)?

serves 4

Vegetable oil, for frying

4 Gala apples, cored and cut into wedges

½ cup all-purpose flour

¼ cup sugar

Kosher salt

  1. Pour at least 2 inches of vegetable oil into a heavy-bottomed pot. Heat the oil over medium-high heat to 350°F.
  2. In a large bowl, combine the apples, flour, and sugar. Toss to coat the apple wedges completely.
  3. Carefully add about half the floured apples to the hot oil and fry until golden, about 4 minutes. Using a slotted spoon, transfer the apple fries to a paper towel–lined plate and let cool slightly. Repeat to fry the second batch of floured apples. Lightly season the apple fries with salt and serve warm.

MANGO TURNOVERS
with COCONUT CRÈME ANGLAISE

These turnovers are crispy and light, with a slightly savory mango filling inside. For dipping, there’s an accompanying sauce, a coconut crème anglaise described by judge Joe Bastianich as “perfection.” The dish as a whole is a delicious reminder never to be afraid of combining sweet and savory ingredients.

serves 4 to 6

Mango Turnovers

1 tablespoon unsalted butter

2 cups cubed mango

1 teaspoon lime zest

1 tablespoon fresh lime juice

2 tablespoons honey

1 teaspoon cayenne

1 tablespoon finely chopped fresh cilantro

All-purpose flour

1 (10 by 15-inch) sheet puff pastry

1 large egg

Coconut Crème Anglaise

1 cup unsweetened coconut milk

½ vanilla bean

2 large egg yolks

3 tablespoons sugar

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. Make the mango turnovers: In a medium saucepan, melt the butter over medium-high heat. Add the mango and cook, stirring, until caramelized, 5 minutes. Stir in the lime zest, lime juice, honey, cayenne, and cilantro. Let cool to room temperature.
  3. Cut the sheet of puff pastry into six 5-inch squares, and then cut each square in half diagonally to create a total of 12 triangles. Spoon about 1 tablespoon of the cooled mango filling into the center of each triangle. Fold each triangle in half, pressing the edges of the puff pastry together and crimping the edges with a fork. Place the turnovers on the prepared baking sheet.
  4. Crack the egg into a small bowl and beat with a fork. Brush the egg wash across the top of each turnover. Bake until golden brown, 25 to 30 minutes.
  5. Meanwhile, make the coconut crème anglaise: Pour the coconut milk into a small saucepan set over medium-high heat. Cut the vanilla bean in half lengthwise and use the back of the knife to scrape the tiny black seeds into the pan. Bring the coconut milk to a simmer over medium-low heat, then remove the pan from the heat.
  6. In a medium bowl, whisk together the eggs yolks and sugar. Temper the egg mixture by whisking in a small ladleful of the hot coconut milk. Return the warmed egg mixture to the saucepan and cook, stirring, over low heat until the sauce thickens and coats the back of a spoon, 4 minutes. Strain through a fine-mesh sieve into a bowl, discard the solids, and let cool.
  7. Serve the turnovers warm, with the coconut crème anglaise on the side.

KALE CHIPS

These chips may be made from kale, but they are as crispy and salty as your favorite brand! Try them on their own as a snack or alongside the burger (this page) as a fun and interesting alternative to french fries. You can use regular green kale, red kale, or even dinosaur kale, which is sometimes called lacinato or Tuscan kale. Just a warning: They’ll go quick, so be prepared to make more!

serves 8

Vegetable oil, for frying

2 bunches kale (about 3 pounds)

Kosher salt

  1. Pour at least 2 inches of oil into a heavy-bottomed pot. Heat the oil over medium-high heat to 350°F.
  2. Wash the kale and dry thoroughly. Using your hands or a knife, remove the stems. Tear the leaves into large bite-size pieces.
  3. When the oil is ready, carefully add a small handful of kale leaves. Fry until crisp, about 1 minute. Using a wire skimmer, transfer the kale to a wire rack set over paper towels. While the kale chips are still hot, sprinkle with salt. Repeat with the remaining kale. Serve.