Steak Delmonico

(For Dad)

4 14-ounce ribeye steaks

2 portabello mushrooms, stems and gills removed

12 sun-dried tomatoes

4 fresh rosemary sprigs

Salt and pepper to taste

1 cup beef stock

1/2 cup balsamic vinegar

1/4 cup fresh ginger, finely chopped

1/4 cup shallots, finely chopped

1/4 cup carrots, finely chopped

1/4 cup celery, finely chopped

Salt and pepper to taste

Esbat Oatcakes

1 1/4 cups sugar

2 cups rolled oats

2 cups flour

1 teaspoon baking powder

1 teaspoon salt

1 1/4 cups shortening

1/2 teaspoon baking soda

1/2 cup boiling water

2 cups bran flakes

Add soda to boiling water and let stand until cool. Mix together flour, baking powder, salt, bran flakes, rolled oats and sugar. Cut in shortening; add water and soda. Roll out thin on a floured board. Bake in hot oven until golden brown.

Mini Moon Pies

Cookie dough:

12 tablespoons butter

3/4 cup powdered sugar

2 teaspoons pure vanilla extract

1/4 cup cocoa powder

2 tablespoons cornstarch

1 cup all-purpose flour

1 bag marshmallows

Chocolate coating:

12 ounces semisweet chocolate, chopped

2 ounces cocoa butter, or 1/4 cup vegetable oil

Equipment: 1 1/2-inch round cookie cutter

Preheat oven to 375 degrees F.

1 pound cream cheese

2 cups whole-milk yogurt

2 teaspoons vanilla extract

1 1/2 cups sugar

2 quarts fresh strawberries, rinsed, trimmed and sliced

Fresh mint sprigs for garnish

With a fork or blender cream together the cream cheese, yogurt, vanilla and half the sugar until the mixture is quite smooth. Place in a fine-mesh strainer lined with cheesecloth or a clean, thin dish towel and place the strainer over a bowl. Refrigerate the mixture until ready to serve, up to 24 hours.