Soup

10 ears white summer corn
1 ea onion
2 bu green garlic
1/5 c. white wine
1 tbs. rice wine vinegar
10 ea roasted corn cobs
cover with water
1/5 c. heavy cream
2 tbs. extra virgin olive oil
salt & pepper to taste

Garnish

Scallions or fresh cilantro

Start by cleaning the corn off of the cobs with a sharp knife and set it aside. Roast the cobs in a 350 degree oven for 15 min or until golden brown. Simmer the cobs in the water for 30 min to release the flavor. Next, sweat the onions and green garlic in a deep sauce pot, until soft. Do not allow them to become golden brown in color. Add the corn and continue cooking being careful to keep the onions looking opaque. Then deglaze with wine and vinegar. Let cook for another 2 minutes and add the corn infused water and cream. Cook for up to one hour and then blend until your desired consistency. If it is too thick you can add a little water. Add the extra virgin olive oil while blending to give a little depth and silky texture. Season to taste. This soup is delicious served hot or chilled with a garnish of chopped scallions or fresh cilantro.

Yield 9 x 13 inch pan (for the home cook)
Serves eight

Lady Finger Cake

8 ea. eggs, seperated
1 c. sugar
1 tsp. vanilla extract
pinch salt
1 tsp. baking powder
1 & 3/4 c. cake flour

Whip the whites with the 2/3 c. sugar until frothy and thick, transfer to a clean, dry bowl and then whip the yolks with the 1 c. sugar, vanilla extract and pinch of salt, until very thick and tripled in volume. With a large spatula, fold the dry ingredients into the yolks, then the whites. Fold until smooth, pour into greased pan and bake at 350 for 25 minutes.

Tiramisu “Wash”

1/2 c. Kahlua
1/2 c. Bailey’s Irish Cream
3 tbs. espresso
3/4 c. water
3/4 c. sugar

Boil in a small sauce pot, then chill. Pour over cake evenly as soon as it comes out of the oven.

Mascarpone Mousse

1 & 1/2 # mascarpone cheese
3/4 c. powdered sugar
2 tbs. Bailey’s Irish Cream
3 c . cream, whipped

Blend all ingredients together in a large bowl until smooth, spread evenly over chilled cake layer. Chill again for 2-3 hours, pull from fridge and dust with cocoa powder prior to serving.