By Carrie Hirsch

Serves 4 as a side dish

4 small Asian eggplants or 1 large globe eggplant
6 tablespoons extra-virgin olive oil, divided
3 cloves garlic, minced
3 green onions, thinly sliced
1 tablespoon ground ginger
1 tablespoon red pepper flakes
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
2 tablespoons honey

INGREDIENTS

1/3 cup butter, soft
4 ounces cream cheese, softened
2 cups sugar
3 eggs
1 egg white
1 tablespoon grated lemon peel
2 teaspoons vanilla extract
2 cups fresh or frozen unsweetened blueberries
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) lemon yogurt

By Carrie Hirsch

Makes 12 Muffins 

INGREDIENTS

3/4 cup dark brown sugar, firmly packed
1/2 cup chilled bacon drippings
1 cup buttermilk (add 1 tablespoon white vinegar to a cup milk and allow to sit for 5 minutes)
1 teaspoon vanilla extract
2 eggs, beaten

by Carrie Hirsch

INGREDIENTS

1/2 stick salted butter
2 large shallots, minced
1 stalk celery, finely minced
1/3 all-purpose flour
2 cups whole milk

Recipe by Carrie Hirsch

My friend gave me some truffle salt but if you don’t have the truffle salt don’t worry but if you happen to have a little truffle oil. It’ll be a fine substitute. Serves two.

RED ONION JAM

1 tablespoon extra-virgin olive oil
1/3 cup red onion, finally diced
1/4 cup brown sugar, packed
1/2 cup water
1 tablespoon unfiltered raw apple cider
Black pepper

by Carrie Hirsch / Serves 4-6

8 large collard green leaves
2 tablespoons butter
2 tablespoons extra virgin olive oil
1 onion, chopped

Recipe by Carrie Hirsch / Serves 8

3 cups ricotta cheese
1 cup sour cream
1 1/2 cups granulated sugar
1/4 cup Triple Sec or orange liqueur
1/3 cup all-purpose flour, sifted
2 teaspoons vanilla extract
1/8 teaspoon salt
4 eggs, beaten
10-inch spring form pan

DUNES CATERING & EVENTS

INGREDIENTS

4 large pimento peppers, roasted, peeled, seeded and diced
2 jalapenos roasted, peeled, seeded and diced
4 ounces of cream cheese, at room temperature
1/2 cup mayonnaise
1/2 teaspoon Frank’s RedHot,
1/2 teaspoon kosher salt
1/4 teaspoon sugar
1/8 teaspoon cayenne pepper
1/8 teaspoon ground white pepper
1/8 teaspoon smoked paprika
1/4 cup chopped pickles with brine
1 pound extra sharp cheddar cheese (preferably Tillamook); grated on the large holes of a box grater