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Ingredients:

For the Crust:
2 1/4 cups flour
1 3/4 teaspoons baking powder
Pinch of salt
1/2 cup (1 stick) unsalted butter, cut into cubes, cold
1/2 cup plus 2 tablespoons sugar
1 large egg, lightly beaten

For the Filling:
12 ounces semisweet or bittersweet chocolate, finely chopped
1/2 cup heavy cream
4 tablespoons (1/2 stick) butter, cut into cubes, room temperature
1/4 cup honey
1/2 cup chopped cashews

For the Garnish:
Lightly sweetened whipped cream
Whole Cashews

Method of Preparation:

To Make the Crust:

1. In a large bowl, combine the flour, baking powder, and salt.
2. With your hands, rub the butter into the flour mixture until the pieces of butter are the size of small peas.  Mix in the sugar.
3. Make a well in the center of the flour-butter-sugar mixture.  Pour the egg into the center of the well.  Starting with the mixture closest to the egg, stir the egg into the flour mixture until all of the mixture is moistened.
4. Turn the dough out onto the work surface and gently knead just until the dough forms a cohesive ball.  Flatten into a disk, wrap in plastic and chill for 1 hour, or until easy to handle.
5. On a well floured surface, roll dough into an 11-inch round.
6. Transfer to a 9-inch-diameter tart pan with removable bottom (or pie plate).  Gently press dough onto bottom and sides of pan.  Trim excess even with the top of the pan.  Place in freezer for 15 minutes.
7. Preheat oven to 375 degreesF.  Place crust filled tart pan on a sheet pan and bake for 20-25 minutes, or until golden brown.  Place pan on a wire rack and cool crust completely before filling.

To Make the Filling:

1. Place the chocolate in medium bowl.
2. In a small sauce pan combine the cream and butter.  Bring just to the boil over medium heat.  Pour cream over chocolate; whisk until melted and smooth.  Whisk in the honey.  Stir in the cashews.
3. Pour filling into crust.  Chill until set, at least 2 hours and up to 1 day.
4. Garnish with whipped cream and cashews.

Ingredients:

For the Soup:
3 tablespoons unsalted butter
3/4 cup finely chopped onion
1 cup finely chopped leek, washed well and drained
2 large garlic cloves, minced
3 large carrots, thinly sliced
1 bay leaf
Salt and black pepper, to taste
2 pounds (about 3 large) sweet potatoes, peeled, halved lengthwise and thinly sliced
1 1/2-pound russet potato, peeled, halved lengthwise and thinly sliced
5 cups chicken broth, plus additional for thinning the soup if desired
3/4 cup dry white wine
1 1/2 cups water

For the Buttered Pecans:
3/4 cup chopped pecans
2 tablespoons unsalted butter
Salt

Crème fraîche or sour cream for garnish

Method of Preparation:

To Make the Soup:

1. In a large pot, melt the butter over medium heat.  Add the onion, leek, garlic, carrots, bay leaf, salt, and pepper.  Cook, stirring frequently, until the vegetables are softened.  Add the sweet potatoes, russet potato, 5 cups broth, wine, and water; cover.  Simmer for 15 to 20 minutes, or until the potatoes are very tender; discard the bay leaf. 
2. In a blender puree the mixture in batches until it is very smooth, transferring it as it is pureed to a large saucepan.  Add the additional broth to thin the soup to the desired consistency.  Season with salt and pepper. The soup may be made 1 day in advance.  Store in the refrigerator, covered.  Reheat before serving.

To Make the Buttered Pecans:

In a skillet cook the pecans in the butter, with salt to taste, over medium heat, stirring occasionally, for 10 minutes, or until they are golden brown.  Transfer to paper towels to drain.  The pecans may be made 2 days in advance and kept in an airtight container or a resealable plastic bag.

To Assemble:

Divide the soup among bowls and top each serving with a dollop of the crème fraîche or sour cream and some of the buttered pecans.

Ingredients:

1/4 cup dried currants
4 tablespoons extra-virgin olive oil, divided
3 garlic cloves, thinly sliced
2 bunches Swiss chard (about 1 1/4 pounds), ribs trimmed, leaves coarsely chopped
2 tablespoons pine nuts, toasted
8 3x2x1/2-inch slices crusty French bread

Method of Preparation:

1. Place currants in small bowl.  Add enough warm water to cover currants.  Soak 20 minutes.  Drain well.

2. Preheat oven to 450 degrees.

3. In a heavy large pot, heat 3 tablespoons oil over medium heat.  Add garlic and sauté until fragrant and pale golden, about 1 minute.  Add Swiss chard and sauté until chard is wilted and tender, about 5 minutes.  Mix in pine nuts and currants.  Season mixture to taste with salt and pepper.  Remove from heat. 

4. Arrange bread in single layer on baking sheet.  Bake bread until golden, about 5 minutes. Brush remaining 1 tablespoon oil over bread slices. Top with warm chard mixture, dividing equally.  Arrange on platter and serve.