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Salted Toffee Pumpkin & Persimmon Tart (Makes six 5-inch tarts or one 9-inch tart) Shortbread Crust: ½ cup (1 stick) of unsalted butter, room temperature ¼ cup of granulated sugar 1 cup of all-purpose flour 4-finger pinch of salt 1 tablespoon of cold water Filling: ¼ teaspoon of cream of tartar 1 cup of granulated sugar ½ cup of heavy cream ¾ teaspoon of salt ¼ cup of unsalted butter 1 cup of pumpkin puree 2 tablespoons of brown sugar 1 tablespoon of all-purpose flour 1 teasp

Santa Barbara Prawns with Brown Butter Panko & Pickled Jalapenos ¼ cup of rice vinegar (or white vinegar) 2 tablespoons of soy sauce 2 tablespoons of filtered water 2 tablespoons of granulated sugar 2 jalapenos, thinly sliced 6 large whole prawns, split in half lengthwise 2 tablespoons of unsalted butter, melted Kosher salt Ground black pepper ¼ cup (1/2 stick) of unsalted butter 3 cloves of garlic, very finely minced or grated ¼ cup of panko breadcrumbs Instructions: Preheat