Roasted Brussels sprouts with balsamic vinegar & honey

Brussels sprouts, halved, stems & ragged leaves removed	1 ½ pounds
Oil, extra-virgin olive	3 tablespoons
Salt, kosher	¾ teaspoons
Pepper, freshly ground	½ teaspoon
Vinegar, balsamic	1 tablespoon
Honey	1 teaspoon

1. Preheat to 425°F. 
2. Line a baking sheet with aluminum foil. 
3. In a large bowl, toss the sprouts with 2 tablespoons oil, salt, and pepper. 
4. Transfer to the baking sheet and roast, stirring occasionally to ensure even browning, until tender and caramelized, about 20 minutes. 
5. Transfer sprouts in a bowl; add 1 tablespoon oil, vinegar, and honey, and toss to coat evenly. 
6. Taste and adjust seasoning, if necessary, and serve.

Pluot upside-down cake

Pluots
Sugar	¾ cup
Water	1/3 cup
Butter, softened	2 tablespoons
Pluots, pitted, cut into ½-inch-thick wedges	1 ½ pounds
Cake
Crème fraîche	½ cup
Milk, whole	2 tablespoons
Vanilla extract	2 teaspoons
Flour, all purpose	1 ½ cups
Sugar	2/3 cup
Baking powder	1 teaspoon
Baking soda	½ teaspoon
Salt	½ teaspoon
Butter, unsalted, softened	¾ cup
Eggs, beaten	2 large
Cream, whipped

1. Preheat to 350°F. 
2. In a small saucepan, combine the sugar and water, and bring to a boil without stirring. 
3. Cook over high heat, washing down the sides of the pan with a wet pastry brush, until an amber-colored caramel forms, about 5 to 7 minutes. 
4. Remove from heat, and whisk in the butter. 
5. Immediately pour the caramel into a 9-by-2-inch metal cake pan. 
6. Carefully arrange the plout wedges in the caramel in concentric circles. 
7. In a small bowl, whisk the crème fraîche with the milk and vanilla. 
8. In a large bowl, using a hand mixer, mix the flour with the sugar, baking powder, baking soda, and salt. 
9. At low speed, beat in the butter until the mixture resembles moist crumbs, about 30 seconds. 
10. Beat in the eggs at low speed until incorporated, then beat the batter at medium-high speed until light and fluffy, about 1 minute; scrape down the sides of the bowl. 
11. At medium speed, beat in the crème fraîche mixture until smooth, about 30 seconds. 
12. Scrape the batter over the pluots and gently spread in an even layer. 
13. Bake the cake in the center of the oven for 55 to 60 minutes, until golden and springy. 
14. Let cool in the pan on a wire rack for 30 minutes, then invert the cake onto a serving plate. 
15. Cut into wedges, and serve warm or at room temperature with whipped cream. 

Recipe adapted from Food&Wine Magazine, August 2015

Corn-studded corn muffins with honey mascarpone

Flour, all purpose	1 cup
Cornmeal, finely ground	1 cup
Sugar	½ cup
Baking powder	1 tablespoon
Salt, kosher	1 teaspoon +
Eggs	2 large
Buttermilk, room temperature	1 cup
Butter, unsalted, melted	½ cup
Corn kernels, fresh	1 cup
Cheese, mascarpone	½ cup
Honey	1 ½ tablespoons

1. Preheat to 350°F and line a 12-cup muffin tin with paper or foil liners. 
2. In a medium bowl, whisk the flour, cornmeal, baking powder, and salt. 
3. In a large bowl, beat the eggs with the buttermilk and melted butter. 
4. Whisk in the dry ingredients, and then fold in the corn kernels. 
5. Spoon the batter into the muffin cups. 
6. Bake 15 to 18 minutes, until a toothpick inserted in the center comes out clean. 
7. Let the muffins cool in the pan for 10 minutes before turning them out onto a wire rack to cool completely. 

Recipe from Food&Wine Magazine, August 2015