Fruit & Cheese Board
KEY LIBRA INGREDIENTS: Fruits, especially berries, apples pears & grapes

Fruits:
Put together a nice array of seasonal fruits (washed, sliced where appropriate) and serve them with:

Cheeses:
A selection of cheeses that offer a range in:
type (cow, goat or sheep’s milk)
texture (hard, semi-hard, soft)
country (signature style cheeses from different countries)

Serve with crusty baguette or an assortment of crackers. Garnish with fresh mint.

SERVINGS: optional
TIME: 15 minutes
 

TUSCAN WHITE BEAN SOUP
KEY LIBRA INGREDIENTS: Dried beans

For the Beans:
6 ounces pancetta (use bacon if pancetta is unavailable)
1 pound dried cannellini beans, soaked overnight in cold water
1 onion, peeled, cut into quarters, leaving pieces attached
4 medium garlic cloves, unpeeled
1 bay leaf

For the Soup:
2 tablespoons olive oil
3 cloves of garlic, minced
1 small onion, finely chopped
1 sprig fresh rosemary
salt & pepper
extra virgin olive oil, and cracked black pepper to serve
finely chopped fresh parsley for color

Cut the pancetta into 1 inch thick slices, 2 inches long. In a large stock pot, cook the pancetta over medium heat until golden brown in color. Add the quartered onion, whole garlic cloves, and cook a couple of minutes in the oil rendered from the pancetta. Add the beans (drained), bay leaf, and 12 cups of water to the pot. Bring to a boil, then reduce to a simmer, and cook for about an hour and a half, or until the beans are almost tender. Remove from the heat, cover and let site 30 minutes. Drain the beans reserving the cooking water, and remove the bay leaf, onion, and garlic cloves.

Heat the oil in the stock pot, and once hot add the onions. Cook until soft and translucent. Add the garlic, and cook until fragrant. Add the cooked beans, rosemary sprig, and 5 cups of the cooking liquid. Cook on low for 20 minutes. Season with salt and pepper. Remove the rosemary sprig and discard. Remove 1/3 of the bean mixture and pulse in a food processor until creamy. Alternately, you could use a wand blender and blend part of the beans. Return the pureed beans to the pot, and mix. Serve the soup in bowls, with a drizzle of the extra virgin olive oil, and sprinkling of cracked black pepper on each. Sprinkle a little fresh parsley around the bowl.

SERVINGS: makes 6-8 serivings
TIME: Once beans are soaked, about 3 hours
Note: If you do not have time to cook dried beans, you can substitute a good quality canned cannellini instead. Follow the directions for the soup preparation, after the beans are cooked.
Cook's Tip: Buy loose dried beans from a busy market with a steady turnover. Look for beans with smooth shiny skins, and avoid beans that are off-colored and shriveled. Once home, transfer beans to a glass jar with a couple of chile peppers in it which will help prevent bug invasion. You can also cook extra beans and make a tasty white bean salad for the following day.
 

ASIAN PEAR AND WATERCRESS SALAD WITH SESAME DRESSING
KEY LIBRA INGREDIENTS: Pear, watercress

For dressing
1 (1/2-inch-thick) slice peeled fresh ginger
1/4 cup Asian sesame paste* or smooth peanut butter
3 tablespoons Asian sesame oil*
1/4 cup rice vinegar (not seasoned)
1 1/2 tablespoons sugar
2 tablespoons water
1 teaspoon Asian chile paste with garlic*
1/2 teaspoon salt
*Available at some Specialty and Asian markets

For salad
1 1/2 lb Asian pear (1 large or 2 medium)
4 cups trimmed watercress sprigs (from 2 bunches; 10 oz)

Make dressing: Blend all dressing ingredients in a blender until smooth.
Prepare salad: Peel pear and cut into 1/8- to 1/4-inch-thick julienne, then transfer to a bowl. Combine watercress and pear in a bowl, then season with salt and pepper and toss gently. Divide among plates, then drizzle with some dressing and sprinkle with carrot.

SERVINGS: makes 4 servings
TIME: 25 minutes
 

DUCK WITH PORT-CHERRY SAUCE
KEY LIBRA INGREDIENTS: Cherries, port, sherry

1 cup soy sauce
1 cup sherry
4 6-ounce duck breast halves
12 fresh dark sweet cherries, halved & pitted, (or thawed frozen)
2 tablespoons sour cherry preserves
1 cup chicken stock
1 cup beef stock
1/2 cup ruby Port
1 fresh thyme sprig
1 teaspoon cornstarch dissolved in 2 teaspoons water
1/4 cup (1/2 stick) butter, cut into 1/2-inch pieces, room temperature

Whisk soy sauce and Sherry in medium bowl to blend. Using sharp knife, make diagonal cuts at 1/2-inch intervals in duck skin (not through meat). Place duck, skin side up, in glass baking dish. Pour marinade over. Cover duck with plastic wrap and refrigerate at least 2 hours and up to 6 hours.

Bring cherries, cherry preserves, chicken stock, beef stock, Port and thyme sprig to boil in heavy medium saucepan over high heat. Simmer until mixture is reduced to 1/2 cup, about 15 minutes.

Meanwhile, heat heavy large skillet over medium heat. Remove duck from marinade. Add duck breasts, skin side down, to skillet. Cook until skin is crispy, about 10 minutes. Turn duck over and continue cooking to desired doneness, about 5 minutes for medium. Transfer duck to work surface.

Add cornstarch mixture to Port-cherry sauce. Bring to simmer, whisking constantly. Add butter 1 piece at a time, whisking until butter is melted before adding next piece. Season sauce to taste with salt and pepper.

Slice duck breasts thinly on diagonal and fan out on plates. Spoon Port-cherry sauce over duck and serve.

SERVINGS: makes 4 servings
TIME: 2-6 hours to marinate duck. About 45 minutes to prepare
 

STEAMED ARTICHOKES with LEMON MAYONNAISE
KEY LIBRA INGREDIENTS: Artichokes

6 large artichokes
juice of 4 lemons
salt
1 teaspoon whole black peppercorns
large sprig of fresh thyme
2 garlic cloves
2 tablespoons olive oil

For the Lemon Mayonnaise:
1 cup mayonnaise
1/2 cup fresh lemon juice

Trim artichokes; snap off tough outer leaves. Cut off top third of artichoke. Snip remaining leaf tips with scissors. Trim stem so artichoke will stand upright. Trim base. Spread leaves to gain easier access to choke and scoop out choke.

Fill pot large enough to accommodate all artichokes with 2 inches of water. Add all ingredients except artichokes and the mayonnaise; bring to a simmer. Add artichokes, stem end up; cover pot. Steam until tender, 25 to 30 minutes.

Meanwhile, make the lemon mayonnaise by blending the mayonnaise and 1/2 cup lemon juice. Garnish with strips of zest.

When cooked, artichoke leaves should pull off easily; heart should feel tender when pierced. Drain well; cool to room temperature, or serve chilled, with lemon mayonnaise.

SERVINGS: makes 6 servings
TIME: about 45 minutes
 

MIXED-BERRY & PEACH CRISP
KEY LIBRA INGREDIENTS: Blueberries, raspberries, blackberries, peaches

2 large peaches, peeled, pitted, chopped (about 2 1/2 cups)
1 1/3 cups blueberries (about 6 ounces)
1 1/3 cups raspberries (about 6 ounces)
1 1/3 cups blackberries (about 5.6 ounces)
1/2 cup sugar
2 tablespoons plus 3/4 cup all purpose flour
1/2 cup (packed) light brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
5 tablespoons unsalted butter
Butter pecan ice cream or vanilla ice cream

Preheat oven to 350°F. Butter 8x8x2 1/2-inch square baking dish. Toss fruit, sugar and 2 tablespoons flour in large bowl to combine. Transfer to prepared baking dish. Bake fruit until juices bubble, stirring occasionally, about 40 minutes. Bake without stirring another 5 minutes. Remove from oven. Increase oven temperature to 400°F.

Meanwhile, whisk remaining 3/4 cup flour, sugar, cinnamon, ginger and salt in medium bowl to blend. Add butter and rub in with fingertips until small moist clumps form. Sprinkle topping evenly over hot fruit in dish.

Bake crisp until topping is golden brown, about 20 minutes. Cool slightly. Serve warm with ice cream.

SERVINGS: makes 8 servings
TIME: about 1 hour & 15 minutes