Free The Home Creamery by Kathy Farrell-Kingsley

explode with the flavor of the wasabi paste. They can also be topped with pieces of smoked salmon or small cooked shrimp. Look for wasabi paste in the Asian section of large supermarkets or specialty gourmet shops.
1¾ cups (14 ounces) HOMEMADE CREAM CHEESE ( PAGE 60 ) , softened
3 teaspoons wasabi paste (Japanese horseradish paste), or more to taste
30 thin rice crackers, 2 inches in diameter
1 scallion, thinly sliced
1. Combine the cream cheese and wasabi in a food processor, and process until smooth. Scrape down the sides of the bowl if necessary.
2. Spoon about 1 teaspoon of the cream cheese mixture onto each cracker. Arrange the crackers on serving trays. Sprinkle with scallions. Serve right away.
MAKES 24

MARINATED FETA
    Enjoy this cheese straight out of the jar or crumble into your favorite salad. Other flavorings to consider include sun-dried tomatoes, garlic cloves, dried hot peppers, and peppercorns.
1 recipe GOAT’S MILK FETA CHEESE ( PAGE 80 )
2 cups fresh herb sprigs, such as rosemary, thyme, bay leaves, marjoram Olive or canola oil
1. Break the cheese into smaller pieces, about 1-inch chunks. In a sterile, quart jar that has a tight-fitting lid, layer some of the herbs first, then some of the cheese. Repeat until the jar is full. Leave about ½ inch of space at the top. Pour the oil over the cheese and herbs, filling the jar and completely covering the mixture with oil.
2. Cover the jar tightly and let stand at room temperature for 24 hours, then refrigerate for up to 2 weeks.
MAKES 1 POUND

MASCARPONE-STUFFED DATES
    For a striking presentation, arrange these stuffed dates on a brightly colored plate; the bold color will really make them pop. For the best flavor, be sure to use plump Medjool dates available at gourmet shops and large supermarkets.
2 tablespoons HOMEMADE MASCARPONE ( PAGE 90 ) or CREAM CHEESE ( PAGE 60 )
1 teaspoon fresh lemon juice
½ teaspoon honey
Pinch of finely grated lemon zest
Salt and freshly ground black pepper
12 large Medjool dates (about ½ pound)
2 teaspoons chopped parsley
1. Mix the mascarpone, lemon juice, honey, and lemon zest in a small bowl and season with salt and pepper. Make a slit in each date and remove the pit. Fill each date carefully with 1½ teaspoons of the mascarpone mixture.
2. Transfer the dates to a plate. Sprinkle with the parsley and serve.
MAKES 12

SWISS CHARD AND RICOTTA CALZONES
    These savory turnovers make a great lunch. They can be made ahead and frozen for up to 3 months, then thawed and baked just before serving.
2 tablespoons olive oil
1 pound Swiss chard, tough stems removed, leaves washed well and shredded
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 medium red onion, finely chopped
2 balls (1 pound each) fresh or frozen pizza dough, thawed if frozen
1 cup (8 ounces) HOMEMADE RICOTTA ( PAGES 70 AND 72 )
1½ cups (6 ounces) shredded HOMEMADE MOZZARELLA ( PAGE 84 )
½ cup grated Parmesan cheese
    Prepared tomato sauce, warmed (optional)
1. Preheat the oven to 400°F. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the Swiss chard and ¼ teaspoon each of the salt and pepper, stirring until the chard is wilted and no liquid remains in the pan, about 3 minutes. Transfer the chard to a medium bowl. Set aside to cool. Squeeze out any remaining liquid if necessary.
2. Heat the remaining tablespoon of oil in the same skillet. Add the onion and cook, stirring often, until softened, about 5 minutes. Add onion to the bowl of chard.
3. Divide the dough into 8 equal pieces. On a lightly floured surface, stretch each piece first to a 3- by 4-inch oval, then stretch again to a 6- by 8-inch oval. (Let the dough rest a few minutes if it’s too elastic to work with.)
4. Stir the ricotta, mozzarella, and Parmesan and remaining ¼ teaspoon of salt and pepper into the cooled chard mixture.
5. Assemble the calzones: Spread a rounded ¼ cup chard mixture over half of each piece of dough, leaving a ¼-inch border; fold over to form a