The Martha Stewart Living Cookbook by Martha Stewart Living Magazine Page B

seconds. In batches, broil the squares in the pan, 2 minutes. Place a cheese cube on each square; season with pepper. Broil until the cheese is melted, about 1½ minutes. Garnish with marjoram sprigs.
    pita crisps with feta-radish spread
    SERVES 4
    The thick consistency of Greek yogurt is ideal for this spread. If your grocer doesn’t sell it, use another whole-milk yogurt, and drain it for 30 minutes in a fine sieve set over a bowl. You can make the spread one day ahead and refrigerate it (cover with plastic wrap); wait until just before serving to stir in the parsley and radishes.

    5 tablespoons extra-virgin olive oil
    2 pocket pitas, split open
    1 package sheep’s-milk feta cheese (8 ounces), coarsely chopped
    ¼ cup plain whole-milk yogurt, preferably Greek
    2 tablespoons fresh lemon juice
    3 tablespoons coarsely chopped fresh flat-leaf parsley
    4 radishes, quartered and thinly sliced (about ½ cup)

    1. Preheat the oven to 350°F. Using 2 tablespoons of the oil, brush the insides of the pita rounds. Cut each round into 6 wedges. Arrange the wedges in a single layer on a baking sheet, oiled side up; toast until golden brown and crisp, 7 to 10 minutes.

    2. Meanwhile, pulse the feta, yogurt, lemon juice, and remaining 3 tablespoons oil in a food processor just until the mixture is thick and spreadable, about 10 pulses. Transfer to a medium bowl, and stir in the parsley and radishes. Serve with pita crisps.
    popovers with wild mushroom sauce
    MAKES 12
    We used morel mushrooms, a spring variety known for its nutty flavor and pitted flesh, but any wild mushrooms, an assortment, or even cultivated mushrooms will also make a nice sauce. You can prepare the popover batter in advance, and refrigerate it for up to one day. Let it stand at room temperature for 20 minutes before baking. The sauce can also be made one day ahead. Let it cool completely, then refrigerate. Reheat over medium-low heat, adding heavy cream to thin, if necessary. If you have leftovers, keep them in an airtight container for up to one day.

    2 cups whole milk
    4 large eggs
    2 tablespoons unsalted butter, melted, plus 8 tablespoons (1 stick) unsalted butter
    2 cups all-purpose flour
    2 teaspoons coarse salt, plus more for seasoning
    ½ cup vegetable oil or vegetable shortening
    4 shallots, finely chopped
    2 pounds fresh wild mushrooms, such as morels, halved, or quartered if large
    ¾ cup medium-dry sherry
    3 cups heavy cream
    2 tablespoons finely chopped fresh tarragon
    Freshly ground pepper

    1. Whisk together the milk, eggs, and melted butter in a medium bowl; set aside. Whisk together the flour and salt in a separate medium bowl. Pour the milk mixture into the flour mixture; whisk until blended. Cover; let the batter stand 1 hour.

    2. Preheat the oven to 450°F. Put 2 teaspoons of the oil into each cup of 2 standard 6-cup popover pans or a large (each cup having a 1-cup capacity) 12-cup muffin tin. Place the pans on a rimmed baking sheet. Transfer to the oven; heat the oil in the pans 20 minutes.

    3. Pour the batter into the popover cups, filling each two-thirds full. Bake (do not open the oven while popovers cook) 15 minutes. Reduce the oven temperature to 350°F; continue to bake the popovers until well browned and crusty, about 20 minutes more. Invert the popovers to unmold. Transfer to a bowl lined with a clean kitchen towel; cover to keep warm.

    4. Meanwhile, heat the remaining 8 tablespoons butter in a large skillet over medium heat. Add the shallots; cook, stirring occasionally, until fragrant, about 2 minutes. Add the mushrooms; cook, stirring occasionally, until golden, about 5 minutes. Add the sherry; cook until the liquid is reduced by half, about 2 minutes. Raise heat to medium-high; add the cream, and bring to a boil, stirring. Reduce heat to low, and simmer 1 minute. Stir in the tarragon, and season with salt and pepper.

    5. To serve, place the popovers on plates, and spoon mushroom sauce on top.
    prosciutto crostini and fresh figs