Directions

Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet, and bake until lightly toasted and fragrant, 7 to 8 minutes.

In a medium bowl, combine soy sauce and maple syrup. Add almonds, and toss until thoroughly coated. Lightly coat a parchment lined baking sheet with cooking spray, and spread almonds in as close to a single layer as possible on sheet.

Roast in oven until deep brown, stirring once, 15 to 17 minutes. Immediately transfer to a clean parchment lined baking sheet, and spread out almonds, separating so nuts don't touch. Let cool before serving.

Directions

Heat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper. In a large bowl, combine swordfish, 2 tablespoons olive oil, lemon juice, sliced basil and 1/4 teaspoon pepper. Let stand, covered, at room temperature for 20 minutes. Spread swordfish and its marinade in a single layer on the prepared pan. Season with salt. Bake until cubes are just cooked through and opaque, about 5 minutes. Discard marinade and cover loosely with foil, set aside in a warm place. Meanwhile, combine cherry and grape tomatoes in a medium bowl. Season with vinegar, salt and pepper; toss to combine. Arrange the fresh tomato mixture and any accumulated liquid with the drained swordfish and on a large serving plate. Garnish with almonds, sun-dried tomatoes and whole basil leaves. Make the sizzling garlic dressing: Heat remaining 2 tablespoons olive oil in small sauce pan set over medium heat. Add the garlic slices and cook until the garlic begins to color and is very fragrant. Pour the oil over the tomatoes while still blazing hot. Where it comes in contact with the tomatoes and basil it will cook the mixture somewhat, making a nice varied texture. Serve immediately.

Directions

Melt the butter in a small saucepan, remove from the heat and leave to one side to reach room temperature. Use a pastry brush to grease each of the 48 spaces in the baby bundt pans or the insides of 24 classic madeleine shell-shaped molds with a little of the melted butter. Put them into the freezer until ready to fill. Reserve the rest of the butter for the cakes. In a large mixing bowl combine 2 cups confectioners sugar and lemon zest. In a separate bowl whisk the egg whites, vanilla and coconut cream until quite frothy. In a third bowl combine the melted, room temperature butter, ground almonds, flour and baking powder. Mix until thoroughly incorporated. To large mixing bowl with sugar, add half of the egg whites and all of the butter, nuts & flour mixture. Mix together until well incorporated. Add the remaining egg white mixture, stirring to combine. Cover the bowl and refrigerate at least 3 hours. When ready to bake preheat the oven to 375 degrees F. Use an appropriately sized ice cream scoop or large tablespoon to fill the molds. Plop enough batter in the center of each indentation to fill it about 3/4′s full. Though the batter is quite thick once chilled, don't be tempted to spread the it out too much. It will fill the mold on its own as it bakes. Bake for 12 to 15 minutes or until the cakes are puffed, golden and just set. The exact time will depend on the size and material of your molds. I used a non-stick metal pan and mine took 15 minutes. While the cakes are baking, make the glaze. In a small mixing bowl stir together the remaining 3/4 cup powdered sugar, lemon juice, and enough water (about 1 tablespoon) to form smooth, syrupy glaze. When the cakes are done. Remove the molds from the oven and tilt them out onto a cooling rack. The moment they’re cool enough to handle, but still warm, dip each cake in the glaze, turning them over to make sure they are completely coated. After dipping, return each one to the cooking rack, pretty side up, until the cakes are cool and the glaze has firmed up. Garnish with flakes of unsweetened coconut drizzled with chocolate in an overlapping web-like pattern. Freeze them until firm and break into attractive pieces as garnish. Optional.