Serves 2 as a main course or 4 as an appetizer Ingredients: Crab Cake Mixture ½ pound cooked Dungeness crabmeat 2 ounces shelled, tailed, and de-veined prawn or shrimp meat 2 ounces fresh scallops 4 tablespoons heavy cream Juice of ½ a lemon ¼ cup chopped chives ¼ cup chopped fresh parsley Salt and freshly ground black pepper   Lemon Aioli (makes about ¾ cup) 2 egg yolks Juice of ½ a lemon 1 garlic clove, minced 1 teaspoon Dijon mustard ½ cup olive oil   Balsamic Syrup 1 cup balsamic vinegar Salt and freshly ground black pepper to taste Fresh chopped chives for garnish   Directions: Pick through cooked crabmeat and remove shells. Heat 2 tablespoons of olive oil or butter in a large skillet over medium-high heat. Form 1/4-cup portions of crab mixture into small patties, about ½ -inch thick. Fry the cakes on both sides until golden…

Fresh salmon is something that played a big part in my childhood in Oregon. Every September, my father took the whole family to Nehalem Bay to camp for a week while he and his buddies fished over the Nehalem bar for salmon. We feasted nightly on salmon and freshly caught crab for the entire week, and if they caught more than their limit and we couldn’t eat it all, my father would take the surplus to the local cannery to be canned and eaten in the winter. My mom made salmon cakes, salmon loaf and giant nut-coated balls of salmon and cream cheese to spread on crackers. Not exactly haute cuisine, but great for kids. This recipe takes the combination of canned salmon and hazelnuts to a sublime level.

Ingredients: Fresh Raspberry Jam 3 ½ cups fresh raspberries 1 ½ tablespoons fresh squeezed lemon juice ¾ cups sugar 1 tablespoon cornstarch ¼ teaspoon salt   Crust 1 cup hazelnuts ½ cup blanched almonds 11/3 cups all purpose flour ¾ teaspoon baking powder ¾ teaspoon ground cinnamon ¼ teaspoon salt 1½ sticks unsalted butter 1 cup granulated sugar 1 large egg yolk   Directions: In a medium saucepan stir two cups raspberries, lemon juice, sugar, corn starch and salt. Simmer on medium heat until berries have begun to break down and become juicy. About five minutes. Strain the hot mixture into a saucepan through a fine mesh strainer.  Discard solids.  Add remaining berries and return to heat cooking until mixture is thick and coats the back of a spoon.  About ten minutes.  Cool jam in a shallow pan until ready to use. Preheat oven to 350°F.  Spread hazelnuts on a…

Ingredients: 4 lemon quarters, cut in the middle of the flesh down to but not through the rind superfine sugar 1 cup vodka 1 ounce triple sec 1 ounce fresh lemon juice 1 ounce simple syrup 1 ounce marionberry puree   Directions: Simple syrup: In a saucepan, heat 2 cups sugar and 2 cups water. Cover and simmer for 2 minutes, until sugar dissolves. When the syrup is cool, pour it into a glass jar with a lid. Keeps in refrigerator up to to 6 months. Prepare four 9-ounce martini glasses: Rub the cut lemon around the rims, moistening a 1-inch-wide band. Sprinkle the sugar on a small plate and coat the rims. Chill the glasses until serving time. Marionberry puree: 1 cup whole marionberries, fresh or thawed frozen. Process berries in food processor until smooth. Strain through a fine mesh sieve to remove seeds. Yields 1/2 cup puree. Can…