Chef Paul Young from "Next Food Network Star" demoed at Strawberry Fest on the Mill Pond Strawberry Theme Stage

Coconut and Strawberry Risooto
1 cup Aborrio Rice
2 cups of water
5 cups of coconut milk
1/2 cup of sugar
6 whole strawberries
5 Tablespoons of butter
1 Tablespoons of olive oil
Salt and pepper to taste

Directions
In a hot pot add the olive oil and 1 Tablespoon of butter.  Stir in the rice and coat evenly with butter mixture

Meanwhile have the water, coconut milk, and sugar heated to a simmer on the stove next to the rice

Add the liquid little by little while continously stirring, until the mixture is done.  Add the rest of the butter, and top of with fresh sliced strawberries

Peppercorn Crusted Delmonico with red wine strawberry sauce and lemon spinach

Delmonico steak
1/2 cup cracked black peppercorns
1 cup red wine
1/2 cup honey
1 sweet onion chopped
7 Tablespoons olive oil
8 whole strawberries
2 Tablespoons butter
1 sprig of rosemary
4 cloves of garlic
1 bag baby spinach
Salt and pepper to taste
*This recipe requires a heave bottomed pan

Directions
  Brush the steak with 1 Tablespoon olive oil.  Then press into black peppercorns until thoroughly coated.

Add 3 tablespoons of olive oil into the pan and place the peppered steak  into it and sear on both sides until golden brown

Meanwhile in a saute pan add 2 tablespoons of olive oil  and onion, saute until transluscnet (about 4 minutes).  Deglaze the pan with red wine, then add strawberries, honey, and rosemary.  Reduce by half or until it coats the back of the spoon.

For the Spinach
Add  2 Tablespoons of butter and 1 tablespoon of olive oil to a hot pan.  Add chopped garlic and spinach.  Add 1/4 cup of lemon juice and saute until wilted


Flourless Chocolate Obsession Cake
demoed at the Mill Pond Stage at Chocolate Fest 2010
Makes 8 servings

Nonstick butter spray
4 ounces bittersweet chocolate, chopped
1 stick cold butter
1 teaspoon of vanilla extract
2 ounces hazelnut liqueur
3/4 cup sugar
1/2 cup cocoa powder, sifted
3 eggs, beaten
Chocolate Ganache
Berries, garnish
Powdered sugar, garnish

Directions
Preheat oven to 375 degrees.  Spray an 8-inch round cake pan with nonstick butter and line the bottom of the pan with parchment.

Put the chocolate, butter, vanilla, and hazelnut liqueur in a large bowl on top a double boiler.  Stir the mixture frequently until combed and smooth.  Remove the chocolate from heat and out the bowl into an "ice bath" to cool the chocolate.  Mix the sugar and cocoa powder.  Stir in the eggs and pour into the prepared pan.  Put the cake pan on a sheet tray and bake for 20 to 25 minutes.

Remove the cake from the oven and invert onto a rack over a sheet pan lined with parchment paper.  Pour the ganache over the cake.  Allow the cake to cool and set for 10 minutes before serving.  Garnish with fresh berries and powdered sugar.

Chocolate Ganache:
4 ounces semisweet chocolate, chopped
1/2 cup heavy cream,
Put the chocolate into a large bowl.  Heat the cream in a small pot, over low heat, until hot to the touch.  Pour the hot cream over the chocolate.  Mix well with a rubber spatula until the chocolate melts. 



My Mother-In-Law's Carrot Cake
Fills a 9X13 pan

Cake
1 1/2 cups of oil
3 eggs
2 cups of shredded carrots
13 ounces of crushed pineapple with juice
2 cups of flour
2 cups of sugar
2 Tablespoons of cinnamon
2 teaspoons of baking soda
1 teaspoon of salt
1 1/2 cups of coconut
1 cup of chopped walnuts
2 teaspoons of vanilla

Line bottom of the pan with parchment paper. 
Beat eggs with sugar, add wet and dry ingredients alternately
Bake at 375 degrees for 50-60 minutes

Frosting
8 ounces of cream cheese softened
1 stick of butter
1 teaspoon of vanilla
4-5 cups of powdered sugar

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