Blackberry tart with coconut cream

Brussels sprouts with toasted hazelnuts & apple cider-chile butter sauce

Brussels sprouts, trimmed; halved or quartered, if large	1 pound
Olive oil, extra-virgin	3 tablespoons
Rosemary, freshly chopped	½ teaspoon
Salt, kosher
Pepper, freshly ground
Hazelnuts, coarsely chopped	¼ cup
Apple cider, unfiltered	1 cup
Shallot, minced	1 tablespoon
Espelette pepper, Aleppo chile, cayenne pepper, or other chile powder	Big pinch +
Butter, unsalted, very cold	2 tablespoons

1. Preheat the oven to 400°F; line a large rimmed baking sheet with foil. 
2. In a large bowl, toss the sprouts with oil and rosemary; season with salt and pepper. 
3. Spread in a single layer on the baking sheet; roast until tender, about 15 to 18 minutes. 
4. During the last 5 minutes or so of roasting, spread the nuts on a small baking sheet, and slide into the oven; cook until lightly toasted.
5. In a small saucepan, combine the cider, shallot, and pepper; bring to a simmer over medium-high heat. 
6. Cook, stirring and scrapping the sides of the pan occasionally with a spatula, until the liquid is reduced to about 2 tablespoons, about 15 to 20 minutes. 
7. Add the butter, stir until most of the butter is incorporated, the remove the pan from heat as you work in the last of the butter. 
8. Whisk in ¼ teaspoon salt, then adjust seasoning with salt and pepper. 
9. Mound the sprouts on a platter, and drizzle the sauce over the top. 
10. Sprinkle the nuts over the top, and serve immediately with any remaining sauce. 

Recipe adapted from Modern Sauces by Martha Holmberg

Mini chocolate-hazelnut cheesecakes

Cookies, chocolate cream-filled chocolate cookies	About 15
Hazelnuts, skinned	3 tablespoons
Butter, unsalted, softened	2 tablespoons
Cream cheese	8 ounces
Nutella hazelnut-chocolate spread	¾ cup
Sour cream	½ cup
Eggs	2 large
Sugar, granulated	2 tablespoons
Chocolate chips	2 tablespoons
Cream, heavy, whipped
Chocolate mint leaves

1. Preheat to 350°F; grease a 12-cup silicon muffin pan with butter. 
2. In a food processor, combine the cookies, hazelnuts, and butter; process to very fine crumbs. 
3. Divide the crumbs among the cups, approximate 2 tablespoons each; using a flat-bottomed glass, press the crumbs down to compact; bake 5 minutes. 
4. Wipe the food processor clean. 
5. Add the cream cheese, Nutella, sour cream, eggs, and sugar; process until smooth. 
6. Spoon the filling into the cups until it nearly reaches the top; you’re likely to have leftover batter. 
7. Sprinkle the chocolate chips on top, and bake for 20 minutes, until the cheesecakes have risen and the surfaces are lightly cracked. (Took 14 minutes in my oven.) 
8. Let the cheesecakes cool slightly, and then freeze for 10 minutes. 
9. Serve chilled or at room temperature with the whipped cream and mint leaves. 

Recipe mildly adapted from Foodandwine.com

Kale salad with apple, hazelnut & smoked fish

Kale, rinsed, stemmed, torn into small pieces	1 bunch
Spring onions, thinly sliced	1 bunch
Olive oil, extra virgin	2 tablespoons
Vinegar, brown rice	1 tablespoon
Salt, sea
Pepper, coarsely ground
Apple, tart, cored, thinly sliced	1
Hazelnuts, chopped, toasted	¼ cup
Pecorino romano or parmesan, shaved
Fish, smoked, crumbled into small pieces	1 fillet

1. In a large bowl, combine the kale and onions.
2. Drizzle with the oil and vinegar, and then season with salt and pepper to taste.
3. Toss by hand, rubbing the leaves with your fingertips.
4. Gently fold in the apple.
5. Transfer to serving plates, and top with the nuts, cheese, and fish.

Cocoa-hazelnut macaroons

Cocoa rouge	½ cup
Hazelnuts, toasted, skins removed, finely ground	½ cup
Sugar, confectioners	1 cup
Salt	Pinch
Eggs	2 whites
Vanilla extract	1 teaspoon
Coconut, flaked sweetened	1 cup

1. Preheat the oven to 350°F; ensure a rack is in the middle. 
2. In a large bowl, whisk together the cocoa, hazelnuts, sugar, and salt. 
3. Add the egg whites and vanilla, and whisk until smooth and glossy. 
4. Mix in the coconut until coated. 
5. Scoop 1 ounce or rounded spoonfuls onto a lined baking sheet, allowing 2 inches between drops. 
6. Bake for about 15 minutes, or until the surface is crusty, puffed, and cracked. 
7. Cool for 15 to 30 minutes before devouring. 

Adapted from recipe on the E. Guittard Cocoa Rouge container.