ROCK SHRIMP BRUSCHETTA

4 tablespoons olive oil
1 clove garlic, chopped fine
1 pound rock shrimp, chopped coarse
(you may also use shrimp, scallops or clams)
pinch of hot red chili flakes 1 large lime
1 cup fresh fennel bulb, chopped fine
2 small tomatoes, chopped fine
2 tablespoons fennel leaves (for garnish)
salt and pepper
4 tablespoons olive oil
1 loaf Rustico

Heat olive oil in a skillet. Add garlic and cook just until golden. Add rock shrimp and chili flakes and sautŽ quickly until just cooked, about 2 minutes. Remove from fire and add juice of the lime, fennel, tomatoes, salt and pepper and olive oil. Slice the Rustico, toast both sides and spoon rock shrimp mixture over slices. Garnish with fennel leaves.

SUZANNE'S HAZELNUT SAGE DRESSING

1/4 cup olive oil
2 large sweet onions, chopped medium
2 teaspoons chili powder
1 large tart apple, chopped medium
2 stalks celery, chopped fine
1 clove garlic, minced (optional)
1/4 cup white wine
1 cup rich chicken stock
1 Hazelnut Sage Filoncino, cut in 1" cubes
1/2 cup hazelnuts, roasted and chopped (optional)
4 tablespoons melted butter (optional)
salt and pepper

Heat olive oil in large skillet. Add onion and sauté until golden. Add chili powder and stir until chili is "roasted" for a minute or so. Add apple, celery and garlic and cook for 5 minutes. Add wine and broth and simmer for 2 more minutes. Put bread cubes and nuts in large bowl, add onion-apple mixture, add melted butter and toss well to mix. May be made a day or two ahead of time. Cover tightly and refrigerate. Stuff bird or bake separately in casserole for 45 minutes at 350 degrees.

LOW-FAT RICH CHICKEN STOCK

5 pounds chicken breast bones only (ask any butcher)
2 onions
4 carrots
4 celery stalks salt and pepper

Cover chicken bones and vegetables with cold water and bring to a boil. Turn down the heat to simmer, and skim the surface of foam as it rises to the top. When all the foam is gone, simmer the stock for 1 hour. Let cool for half an hour and then strain. Press on bones to release flavors. Refrigerate overnight and remove fat before using. The fat will serve as a "seal" to keep your stock fresh.

5 MINUTE FRUIT ICE CREAM

In the top of a food processor put 1 package frozen berries (strawberries, raspberries, etc.) broken up into 2" pieces. Add 1/2 cup sugar and 1 cup heavy cream and pulse to blend quickly into a smooth texture. Serve immediately in dessert bowls with Buona Forchetta tozzetti. A perfect light dessert for holiday meals.