1. Line a sheetpan with parchment paper.  Lightly butter both sides of each slice of bread.  Lay in a single layer on the parchment paper.
2. In a large mixing bowl, combine the juices, cinnamon, sugar, and salt.  Whisk well to combine and dissolve the salt & sugar.  Reserve.
3. Prepare the fruit, mixing it into the juice mixture as it is cut.
   1. peel and seed the mango, cut into small dice
   2. wash and core the apples (optionally – peel), and small dice
   3. peel and core the pineapple, cut into small dice
   4. trim the tops off the berries, and small dice – BUT DO NOT PLACE IN THE JUICE MIXTURE YET
4. Mix the fruit in the juice mixture well, and chill.
5. While fruit is chilling, in a small sauce pan over medium heat, reduce the balsamic by half, so it is syrupy.  Reserve.
6. Heat a griddle over medium heat.  Cut bread into 2-bit-sized rounds using a ring cutter, or squares/triangles using a knife.  Toast on the griddle until lightly golden.  Reserve.
7. Just before serving, mix in the berries, olive oil, and mint/basil.  adjust seasonings as necessary and spoon a small amount onto each piece of toast.  Arrange on platter and then drizzle some of the balsamic syrup over the whole platter.  Serve

1. Sweat onions and garlic in butter over medium heat.  Increase to high.  Add ouzo and allow alcohol to burn off (WARNING – REMOVE PAN FROM HEAT BEFORE ADDING ALCOHOL.  The ouzo will probably still ignite, but it is less dangerous to do when the pan is off the fire!!!)
2. Combine stock & milk to saucepan – bring to a rolling boil.  Whisk in polenta and reduce heat to medium low.  Continue cooking and stirring until polenta pulls away from the sides of the pan
3. Mix in cheese, parsley, s&p (season to taste).  Spread onto a lightly oiled cookie sheet and chill until firm (2 hours)
4. Flip out onto a cutting board, and cut into stick (3/4”x3/4”x3”)

Preheat oven to 350F

• Bake in a preheated 350F oven for 10-15 minutes, or until browned.

Lemon Dip

• 1/4 cup Olive Oil
• 1/4 cup Butter
• 1 Lemon, zested & juiced
• 4 cloves Garlic
• 1 Tbsp. Fresh Oregano, chopped
• 1 Tbsp. Fresh Italian Parsley, chopped
• pinch Smoked Paprika
• Tobasco, to taste
• Salt & Pepper, to taste

1. In a small saute pan, over medium heat, combine butter, oil, paprika, and herbs.  Allow to melt and heat up, but do not boil/brown.
2. In a blender combine the lemon zest, lemon juice, and garlic.  Process until smooth and allow to stand for 2-3 minutes.
3. Add in the warm butter mixture and pulse another 10 seconds.
4. Season with Tobasco, salt, & pepper, to taste.

1. Clean pork tenderloin of silverskin and any excess fat.  Slice each tenderloin into individual-sized pieces (about 8-10 per tenderloin)
2. In a mixing bowl, whisk together marinade ingredients.  Mix cut pork well with marinade.  Cover with plastic and marinate at least 30 minutes, up to 4 hours.
3. Drain off marinade and reserve pork.  Transfer marinade to a saucepan and bring to a boil.  Then reduce heat and add butter and brown sugar.  Stir to dissolve and then simmer 5 minutes.
4. Pre-heat grill on high. Skewer pork (soak skewers in water for 20-30 minutes before using) and then place each skewer on the grill.  Cook 2-3 minutes, then turn over.  Brush with glaze, cook 2 minutes, then turn over again.  Brush other side with glaze and cook 1 minute, then turn and cook 1 minute more.  Serve with more glaze brushed on, and pecan-mint pesto.

1. Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork or whisk.
2. Cook the bacon in a 10-inch skillet over medium-high heat until crisp. Remove the bacon from the skillet and drain on paper towels.  Crumble the bacon.
3. Pour off all but 1 tablespoon drippings. Add the mushrooms, onions, garlic and thyme and cook until the mushrooms are tender and the liquid is evaporated.  Remove the skillet from the heat.  Return the bacon to the skillet.  Add the Swiss cheese and cream cheese and stir until the cheeses are melted.
4. Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square.  Cut into 16 (3-inch) squares. Repeat with the remaining pastry sheet, making 32 in all.
5. Place 1 tablespoon mushroom mixture in the center of each square.  Brush the edges of the squares with the egg mixture. Fold the pastry over the filling to form triangles.  Press the edges to seal.  Place the filled pastries onto baking sheets.  Brush with the egg mixture.
6. Bake for 20 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.