Chopotle Tamarind Sauce

3 can tamaraid juce (11-12 oz)
1/2 Cup Suga
6-8 Cups Sugar
1/4 Cup Red Wine Vinegar

1. Combine all and puree using a hand blender.
2. Turn into a heavy stainless steel saucepan. Reduce by 2/3 or until the consistency of ketchup.
3. Taste. Add a bit of salt if necessary.
4. Cool. Reserve.

Blood Orange Mojo

1 Cup blood orange puree
1 Very small red onion. Minced.
4 T. fresh minced parsley
1/3 cup olive oil
pinch of salt

1. Puree with hand blender.
2. Chill and reserve.

Creamy Manchego Cheese Polenta

3 Cups whole milk
1 Cup polenta cornmeal
1/2-3/4 Cup grated manchego or other pungent cheese
Fresh herbs in chiffonade
1/8 tsp salt
Fresh ground black pepper

1. In a stainless saucepan bring milk, fresh minced herbs, salt and pepper to a simmer.
2. Gradually add the cornmeal through a china cap or a fine mesh strainer.
3. Continue stirring with a wooden spoon until mixture is thick when stirred and comes off the sides of the pot.
4. Lastly add in the cheese and taste.
5. Adjust consistency adding more milk if a lighter consistency is desired.

Panna Cotta with Fresh Seasonal Berries

1 Quart half and half
1/2 cup sugar
1/8 tsp. orange oil or zest of 1 orange
2 tsp. vanilla

9 sheets gelatin

1. Combine first four ingredients in a non-reactive saucepan and bring to a simmer over low heat.
2. Meanwhile soak the 9 sheets of gelatin in cold water and squeeze dry.
3. Remove the half and half mixture from the heat and whisk in the gelatin.
4. Pour into 6 saran lined ramekins and chill for at least 2 hours.
5. Unmold and surround with fruit and fruit puree.
6. Decorate with fresh mint. Optional shaved chocolate and powdered sugar.

Makes 6

For More Information on Judy's on Cherry in Reading visit their website at:
www.judyoncherry.com