Ingredients
Ingredients
Spice Cake
- 3/4 cup all-purpose flour
- 1/8 teaspoon coarse salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1/3 cup sugar
- 2 tablespoons brown sugar, packed
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/4 cup canola oil
- 2 tablespoons orange juice
Boursin Fig and Balsamic Cheesecake
- 2 8 oz packages cream cheese, softened
- 2 5.2 ounce packages boursin fig and balsamic cheese
- 1 cup sugar
- 1/2 teaspoon orange zest
- 2 tablespoons cornstarch
- 1/2 cup mascarpone cheese
- 1/4 cup fig jam
- 1 teaspoon maple extract
- 5 eggs
Toppings
- 1 cup fig jam
- 12 pecan halves, toasted
- 6 figs, halved
Equipment
Instructions
Instructions
Old-Fashioned French Dressing
- 1
Whisk together water, red wine vinegar, lemon juice, Worcestershire sauce, salt, garlic, sugar, freshly ground pepper, and dry mustard in small bowl until well blended.
- 2
Whisking constantly, add the vegetable oil and olive oil in slow steady stream until the dressing is emulsified.
- 3
Store covered and chilled until ready to serve. Whisk dressing to blend just before serving.
Salad
- 1
Toss iceberg lettuce, chicory, and watercress together and arrange in a salad bowl.
- 2
In straight and separate lines, arrange turkey, tomatoes, avocado, blue cheese, bacon, and eggs on top of greens.
- 3
Sprinkle the chives in two diagonal lines across the salad.
- 4
To serve, present the salad at the table, toss with the dressing, and place on chilled plates with watercress sprigs as garnish.
