(serves 4-8)

3 tablespoons butter, melted
8 slices white bread, crusts removed
½ pound gruyere cheese, shredded or sliced
½ pound Grafton cheddar, shredded

Serves 8-10

1 boneless leg of lamb, 6-7 pounds, butter flied with fat and sinew trimmed

2 ½ pounds prune plums (or other plums), pitted and quartered
3 tablespoons grated ginger
2 tablespoons fresh lemon juice
½ cup firmly packed light brown sugar
½ teaspoons nutmeg
½ teaspoons cinnamon
2 tablespoons cornstarch
2 tablespoons unsalted butter, cut into bits
¾ cup all-purpose flour
1 cup granulated sugar
1 teaspoons baking powder
½ teaspoons salt
¾ cup sliced almonds
1 large egg, beaten lightly
2 cups heavy cream

Marinade:

½ Spanish onion
8 cloves of garlic
2 tablespoon cumin
2 tablespoon paprika
1 tablespoon black pepper
1 tablespoon ground coriander
1 tablespoon fennel seed
½ teaspoon cinnamon
½ teaspoon allspice
½ teaspoon ground ginger
1 tablespoon kosher salt
2 tablespoon brown sugar or honey
½ cup olive oil
¼ cup lemon juice
¼ cup red wine
2 pounds baby red potatoes, washed and quartered
Garlic cloves from 1 head of garlic

For balsamic reduction:

1 cup balsamic vinegar
2 tablespoons cold butter

For pear puree:

2 pears, peeled, cored and cubed
¼ cup brandy

1. Lay 4 slices of bread on flat surface. Place equal amounts of each cheese on each slice.
2. Cover each with 4 remaining slices.
3. With a pastry brush, generously brush the top with melted butter.
4. Place, butter side down, in a hot skillet over medium heat, until golden brown. Brush the other side with melted butter and turn in to skilled, cooking until golden brown. Prepare pear puree while these are cooking (see below).
5. Remove from pan and place on cookie sheet.
6. Preheat oven to 375 degrees.
7. When ready to serve, place in oven for 10 minutes. While cooking, prepare balsamic reduction (see below). Remove from oven and cut into four rectangles or triangles. Place on serving platter and drizzle with balsamic syrup.
8. Place pear puree in a small ramekin on the platter for dipping. Garnish with fresh herbs.

1. Place spices and all other marinade ingredients in a food processor and pulse until well blended.
2. Place lamb and marinade in a baking pan and rub marinade all over lamb. Cover with plastic wrap or place lamb and marinade in a zip-locking plastic bag and refrigerate 8-24 hours.
3. Heat grill or prepare barbeque with coals. When medium hot, shake off marinade place on grill for 10 minutes on each side. Place lamb in roasting pan.
4. Cut garlic clove in half lengthwise and toss potatoes and garlic in marinade. Place potatoes and garlic along each side of the lamb in the roasting pan.
5. Roast in 375 degree preheated oven for 30-45 minutes. Or until meat thermometer reads 135 degrees. Remove from oven and let lamb rest 5-10 minutes before serving.

1. Preheat oven to 375F.
2. In a large bowl, mix plums with ginger, lemon juice, brown sugar, nutmet, cinnamon, and cornstarch. Toss mixture well and spoon into a shallow 3-quart baking dish.
3. In a food processor, pulse together granulated flour, sugar, baking powder, salt, and ½ cup almonds until almonds are ground finely. Add the egg and pulse until blended.
4. Spoon flour mixture over plum mixture, pulling some plum wedges up for presentation. Sprinkle remaining ¼ almonds over cobbler.
5. Bake cobbler in the middle of oven for 30-45 minutes, or until golden and bubbling, and cool on rack. Serve cobbler warm or at room temperature and top with heavy cream.

Balsamic reduction:

1. Place balsamic vinegar in sauce pan over medium heat. Reduce to 2 tablespoons. Whip in cold butter and remove from heat.

Pear puree:

1. Place pears and brandy in non-reactive saucepan. Cook at medium heat until pears are soft.
2. Puree pears in blender or food processor.