Fresh Tart

Sauteed Red Cabbage Salad with Pancetta and Broiled Goat CheeseFrom The Cuisine of California by Diane Rossen WorthingtonServes 4-6½ lb. pancetta (or bacon)6 oz. goat cheese½ c. olive oil2 Tbsp. French bread crumbs1 small red cabbage, cored and thinly sliced2 large shallots, finely chopped3 Tbsp. sherry vinegarsalt and freshly ground black pepperIn a medium skillet, cook pancetta over medium-low heat until crisp and lightly browned. Remove and place on paper towels to drain. Crumble into small pieces and reserve. Slice goat cheese into four equal portions. Place on a broiler pan and brush each piece with 1 Tbsp. of the olive oil. Sprinkle with bread crumbs so that they adhere to the cheese. Refrigerate for one hour. Remove and discard all but 1 Tbsp. of the pancetta drippings and add 3 Tbsp. olive oil to skillet. Add cabbage and sauté until it begins to wilt. Remove to a bowl. Add the remaining ¼ cup olive oil to pan. Add shallots and sauté until soft, about 5 minutes. Add vinegar and simmer about 3 minutes. Season with salt and pepper and pour over cabbage. Add pancetta and more salt and pepper to taste and toss. Divide onto four individual plates. Preheat broiler. Broil goat cheese until it is golden brown. Watch carefully as it burns easily. Set a piece of goat cheese in the center of each plate of cabbage. Serve immediately.

Lemon Picnic CakeStephanie LevyServes 121 box Pillsbury yellow cake mix 3 eggs1/3 c. oil2 lemons, rinds grated and divided, and juice divided – 2 Tbsp. for glaze, below, remainder combined with water to make 1 c. of liquid for cake1 tsp. coconut extractLemon Glaze: 1/4 cup melted butter 2 tablespoons fresh lemon juice (from above)rind of one lemon, grated (from above)2 cups sifted confectioners' sugar½ tsp. coconut extractGarnish:freshly whipped and sweetened creamfresh raspberries, mashed with a bit of sugar and stirred into a thick sauceI prepared this in a 10x15 glass pan, so the cake would be about 1-inch thick, like bars. It could be baked in any cake pan, however; follow package directions for temperature and timing on the back of the box based on the pan that you use. Preheat oven to specified temp and spray pan with nonstick spray.In the bowl of a mixer combine cake mix, eggs, the grated rind of one lemon (reserve the other for the glaze), oil, the lemon juice (minus the 2 Tbsp. needed for the glaze) water mixture (1 total cup of liquid), and coconut extract. Mix on low to combine ingredients, then on medium speed for 2 minutes. Pour batter into prepared pan and bake according to pan type. When cake is just done (pulled away from the sides of the pan, springy in the center), remove and let cool while you prepare the glaze.For the glaze, combine all ingredients in a small bowl. Spread over the still-warm cake. Cool and serve with whipped cream and raspberries.