6 slices firm-textured white bread
1/2 cup Dilworthtown Inn Horseradish Sauce
1 1/2 ounces smoked salmon
Garnishes:
lettuce leaves
sliced tomatoes
lemon wedges
pitted black olives, halved

Toast bread, cut off crusts and spread thickly with Horseradish Sauce. Arrange salmon on each toast and cut in half diagonally.

Serve two toasts per person on individual plates garnished with lettuce, tomato, lemon wedges, and olives.

Yield: 6 servings.
 

In skillet, saut� Italian sausage, drain drippings and reserve. In same skillet, saut� onion and garlic in 2 tablespoons reserved drippings. In large bowl, combine sausage, onions, garlic, basil, parsley, eggs, cheeses, and Apricot Ginger Mustard. Stir to combine. Roll puff pastry sheets into a 15 x 18 rectangle, spread 1/2 the mixture on pastry sheet. Roll up and pinch ends tightly. Repeat with remaining pastry and sausage mixture. Place on cookie sheet and brush with a mixture of 1 beaten egg and 1 tablespoon water. Sprinkle with 2 tablespoons sesame seeds. Bake at 375 degrees for 30-40 minutes or until golden brown. Cool 10 minutes, slice into 1 1/2 inch slices.
 

Yield: 6 servings.
 

Heat Olive Oil in a large skillet over medium high heat. Add fillets and cook 2-5 minutes per side depending on degree of doneness desired. Remove from skillet and keep warm. Add shallots to skillet and cook until translucent, but do not brown. Deglaze the pan with Cognac and cook over high heat until mixture becomes syrupy. Add the heavy cream and Raspberry Honey Mustard and bring to a boil. Reduce until mixture reaches a sauce consistency. Turn down the heat and adjust seasonings. Add 1/2 teaspoon of garlic vinegar at a time, tasting after each addition. Place small amount of sauce on a plate and layer 2 fillets on top of the sauce. Garnish with a sprig of fresh rosemary.

** herbs de Provence are a select group of herbs grown in Provence, France. A good combination could be:

1 part marjoram
1 part oregano (or lavender buds)
1 part savory
2 part thyme
 

Preheat oven to 350 degrees. Transfer pork to a rack in a roasting pan. Spoon marinade over the roast. Roast, basting frequently with pan juices, until internal temperature reaches 160 degrees or for about 1 1/2 - 1 3/4 hours.

Remove from pan. Refrigerate overnight. Re-warm in 300 degree oven for about one hour. Meanwhile in small saucepan, heat 1 tablespoon Olive Oil over medium heat. Add onions and garlic; saut� for 2 minutes. Add soy sauce, dry sherry, and remaining Apricot Ginger Mustard. Simmer until hot, about 5 minutes.

Slice roast into 1/4-inch thick slices. Serve pork warm or at room temperature with sauce and roasted red and green peppers on rye bread slices.

** To roast peppers:
Place peppers on foil lined baking sheet. Place under broiler. Turn often until blackened on all sides. Remove from oven. Let sit 10-15 minutes to cool. Peel peppers; halve; remove stem and seeds. Lay halves flat and use knife to scrape away any black bits of skin. Slice into strips.
 

Saut� the chilies, onions, and bell pepper in the butter until soft. Add the tomatoes and shrimp and cook for 2 minutes. Cut the cream cheese into four pieces, add to the skillet, and let melt. Add the sour cream and Horseradish Sauce at the last minute, heat through and remove from heat. Toss the shrimp mixture with the pasta and serve immediately.
 

** To roast peppers:
Place peppers on foil lined baking sheet. Place under broiler. Turn often until blackened on all sides. Remove from oven. Let sit 10-15 minutes to cool. Peel peppers; halve; remove stem and seeds. Lay halves flat and use knife to scrape away any black bits of skin. Slice into strips. Add to onions and season with salt and pepper.

Preheat oven to broil.

Split French bread in half lengthwise. Scoop out some of the bread and discard. Divide the onion, pepper mixture in half and place on top of each half of the bread. Top with chicken and Jarlesberg cheese.

Arrange the assembled bread on a baking sheet and place on the upper rack of the oven. Broil until cheese has melted and browned.

Remove from oven and drizzle each sandwich half with 3/4 cup Raspberry Honey Mustard Dip. Allow sandwiches to stand about 5 minutes to set. Cut into sandwich pieces and serve.
 

In medium bowl, whisk together the garlic oil, Hot Pepper Peach Gourmet Spread, and ginger. Pour over pasta mixture. Toss well to coat. Place in serving bowl and garnish with strawberries.

Yield: 4-6 servings.
 

Preheat oven to 400 degrees. Mix together flour, brown sugar, baking powder, baking soda, and salt until blended. In another bowl, combined Hot Pepper Peach Gourmet Spread, sour cream, oil, and egg. Add liquid mixture to the dry ingredients. Stir just until flour is absorbed. Do not over mix. Fill a greased 12 cup muffin tin 2/3 full with batter. Sprinkle muffins lightly with hot pepper flakes. Bake for approximately 20 minutes or until muffins are lightly browned. Cool slightly and serve warm.
 

Additional olive oil
6 6-ounce tuna steaks (1-inch thick)
6 fresh tarragon sprigs
 

Whisk 1/4 cup oil, lemon juice, yolks and water in small metal bowl. Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); whisk constantly until thermometer maintains 140�F for 3 minutes, about 6 minutes total. Transfer to food processor or blender. With machine running, very gradually add 1/2 cup oil in thin steady stream (if oil is added to quickly, the mayonnaise will separate and become runny). Mix in the horseradish sauce and chopped tarragon. Season mayonnaise with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)

Prepare barbecue (medium-high heat) or preheat broiler. Drizzle additional oil over fish. Season with salt and pepper. Grill or broil about 3 minutes per side for medium. Transfer to plates. Top with mayonnaise, garnish with tarragon sprigs and serve.

Makes 6 servings
 

Whisk first 4 ingredients in large bowl to blend. Gradually whisk in flour and baking powder. Stir in 2 tablespoons butter and dill. Cover; let stand 1 hour.

Preheat oven to 250�F. Brush large skillet with butter. Heat over medium heat. Working in batches and brushing with butter, drop batter by tablespoonfuls into skillet, forming 2 1/2-inch rounds. Cook until golden on bottom and bubbles begin to break on surface, about 3 minutes. Turn over; cook until golden, about 2 minutes. Transfer to baking sheet. Keep warm in oven. Top with smoked salmon. Spoon sour cream over salmon. Top with caviar (if using) and serve.

Makes 8 servings
 

Cook potatoes in large pot of boiling salted water until fork tender, about 10 minutes. Drain and cool potatoes.

Whisk mayonnaise, mustard and vinegar in large bowl to blend. Add potatoes, eggs, celery, green onions and olives; toss gently to blend. Season with salt and pepper. Sprinkle with paprika and serve.

Makes 6 servings
 

Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and coarsely chop chilies. Set aside.

Cook potatoes in large pot of boiling salted water until very tender, about 25 minutes. Drain potatoes and return to pot. Mash potatoes until smooth. Mix in sour cream, horseradish sauce, olive oil and chopped chilies. Season potatoes to taste with salt and pepper. Transfer to bowl and serve.

*Fresh green chilies, often called pasillas; available in Latin American markets and some supermarkets.

Makes 6 servings
 

Combine the vinegar, mustard, shallots, garlic, herbs, salt, and pepper in a bowl. Slowly whisk in the oil and continue whisking until thoroughly emulsified. Store, refrigerated, in an airtight container for up to 5 days. Whisk before serving.

Makes about 1 cup