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Another easy recipe is Crepes filled with Truffle Mousse Pâté and Green-Peppercorn Sauce. I used pâté from Alexian Pâté & Specialty Meats. While my local food store carries it, use the Store Locator to find a retailer close to you. For the crepe batter you’ll need all-purpose flour, water, milk, eggs, unsalted butter and salt. The batter is mixed in a blender and can be made a day ahead as well as the crepes. I don’t have a crepe pan, but instead used a non-stick 10-inch skillet. The first couple of crepes may not come out pretty, but after the first few, your technique will improve as well as the appearance. There’s a lot of wrist action and finesse to release the crepe from the pan.
I located the green peppercorns at Spice and Tea Exchange while visiting Florida, but you can substitute black peppercorns. For the sauce you’ll need a shallot, fresh chives (I substituted fresh parsley), black peppercorns, green peppercorns in brine (mine weren’t in brine), unsalted butter, kosher salt, brandy or cognac, beef stock or broth, heavy cream and cornstarch which is optional. The shallots are minced and the chives finely chopped. The black peppercorns are placed in a mortar and pestle or spice grinder until coarsely chopped. The shallot is sautéed in a medium skillet with unsalted butter and salt until softened and lightly golden. The mixture is removed from the heat and brandy or cognac is carefully added. The pan is returned to the heat and reduced. Beef stock is whisked in along with the green pepper corns, if using, and some of the black peppercorns. The liquid is reduced by half. Next, the heavy cream and remaining butter is whisked in and brought to a simmer. The mixture is cooked until slightly thickened. To complete the sauce, adjust the seasoning with a bit more salt and pepper if needed. I placed two 1/2-inch slices of pâté in the center of the crepe and gently flattened, taking each side I enclosed the filling, drizzled the peppercorn on top and garnished with chopped parsley. If I must say so myself, I created a wonderful appetizer. The pâté was room temperature when set on the crepe and had a creamy, velvety texture. The combination of pork, turkey liver and chicken liver mousse had a delicate flavor, but the green peppercorn played well against it and offered a bit of heat at the back of the mouth; overall, a delightful dish. The last recipe is courtesy of my son-in-law who knows that I’m always on the lookout for new recipes to try. He found a recipe for Salted Pistachio Chocolate Chunk Cookies by Christina Marsigliese of the website “Scientifically Sweet” that sounded intriguing, in light of my recently made Salted Chocolate Chunk Cookies. For this recipe you’ll need salted roasted pistachios, olive oil, salted butter, light brown sugar, granulated sugar, an egg, pure vanilla extract, pure almond extract, baking soda, salt, all-purpose flour, matcha powder and dark chocolate (I used Ghirardelli 60% Bittersweet Baking Chocolate.) Some key points regarding this recipe are:
These cookies were scrumptious! They had the perfect balance of sweetness and saltiness, a nice chewy texture and enough chocolate to make any chocoholic satisfied with the flavor. My husband loved them as did I.
Crepes
Recipe Courtesy of Gourmet Magazine Yield: Enough batter for about 20 crepes Crepe Batter 1 cup all-purpose flour ½ cup plus 2 tablespoons water ½ cup milk 3 large eggs 2 tablespoons unsalted butter, melted and cooled ½ teaspoon salt In a blender or food processor, blend the flour, ½ cup plus 2 tablespoons water, milk, eggs, butter and salt for 5 seconds. Turn off the motor, with a rubber spatula scrape down the sides of the container and blend the batter for 20 seconds more. Transfer the batter to a bowl and let it stand, covered, for 1 hour (The batter may be made up to 1 day in advance and kept covered and chilled). To Make Crepes Melt unsalted butter for brushing the pan. Heat a crepe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot. Brush the pan lightly with butter, heat the pan until it is hot, but not smoking, and remove it from the heat. Stir the batter, half fill a 1/4 cup measure with it and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a thin layer of batter then turn the pan to the heat, loosen the edge of the crepe until the underside is browned lightly. Turn the crepe, brown the other side lightly and transfer the crepe to a plate. Make crepes with remaining batter in the same manner, brushing with butter as necessary. (The crepes may be made in advance, stacked, wrapped in plastic wrap and chilled for up to 3 days or frozen. 
Peppercorn Sauce
From YouTube Video of America’s Test Kitchen Prep: 10 minutes Cook time: 15 minutes Makes: about 1 cup Serves: 2 to 4 Ingredients 1 large shallot 1/2 bunch fresh chives 1/2 teaspoon whole black peppercorns 1 1/2 tablespoons whole green peppercorns in brine 2 tablespoons unsalted butter, divided 1/2 teaspoon kosher salt, divided 1/2 cup brandy or cognac 1 cup beef stock or broth 1/3 cup heavy cream 2 teaspoons cornstarch (optional) INSTRUCTIONS
RECIPE NOTES Substitutions: You can omit the green peppercorns in brine and use dried whole black (or mixed) peppercorns. Increase the black peppercorns to 2 teaspoons. In Step 4, add 1 1/2 teaspoons coarsely crushed pepper, then taste and season with more coarsely crushed pepper if needed. Storage: Leftover sauce can be refrigerated in an airtight container for up to 3 days.
Salted Pistachio Chocolate Chunk Cookies
By Christina Marsigliese Prep: 15 minutes Cook Time: 10 minutes Servings: 20 cookies Ingredients ½ cup 60g shelled salted roasted pistachios 1 tablespoon 15ml olive oil 7 tablespoon 100g salted butter, softened ½ cup 110g packed light brown sugar ¼ cup 50g granulated sugar 1 large egg at room temperature ½ teaspoon pure vanilla extract ¼ teaspoon pure almond extract ½ teaspoon baking soda ¼ teaspoon salt 1 cup plus 2 tbsp 160g all-purpose flour 1 teaspoon matcha powder 1 cup 5oz/142g dark chocolate chopped into chunks 2 tbsp ground pistachios for topping Instructions
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