Preheat oven to broil.
In a large bowl gently toss bread crumbs, herbs, olive oil, salt and pepper. Be careful not to overwork the mixture. Set aside.
Line a baking sheet with salt and arrange 12 clam shells. Put 1 clam in each shell and top with 2 tablespoons of the bread crumb mixture. Drizzle with olive oil. Broil 2 to 3 minutes.
In a small shallow casserole dish, toss the strawberries with vinegar and let stand at room temperature for 15 to 20 minutes. After the strawberries have marinated, check for sweetness, adding sugar if desired.
In a large bowl using an electric mixer, whisk the cream to soft peaks. Add the vanilla and confectioners' sugar. Whip until stiff peaks. Set aside.
Using a serrated knife, slice pound cake lengthwise into 1/2-inch thick slices. You will only need 4 slices. Using a 2-inch cookie cutter, cut out circles from each cake slice. Line up 2 high ball glasses and place 1 cake circle in the bottom of each. Brush cakes with amaretto liqueur. Add 2 tablespoons of marinated strawberries and spread evenly. Using a different tablespoon, add a large dollop of whipped cream and spread evenly. Add a second layer of cake, pressing down lightly. Brush with amaretto liqueur. Add 2 tablespoons of marinated strawberries and spread evenly. Top with a large dollop of whipped cream, spreading evenly. Use remaining cake, cream and strawberries to create a more humble trifle dish.
Cover trifles with plastic wrap and refrigerate for impromptu indulgence, Keeping in mind that it will store for up to 2 days.
To serve, remove and discard plastic wrap. Grate amaretto cookie on top and sprinkle with demerara sugar.
Place salmon filets in a resealable plastic bag. Combine marinade ingredients in a non-reactive bowl or measuring cup. Pour marinade over filets and refrigerate from 1 to 24 hours.
In a grill basket sprayed with cooking spray, grill the salmon, skin side down, over hot coals. Flip after 2 to 3 minutes and cook for another 1 to 3 minutes, or until desired doneness. Serve with pineapple salsa spooned on the side.
1 medium size ripe tomato, chopped into small cubes
1/4 cup chopped red bell pepper
2 pickled jalapeno pepper slices, deseeded and finely chopped
1/2 cup pineapple chucks, fresh or canned
1 teaspoon salt
1 tablespoon sugar
Place all ingredients in a small, non-reactive saucepan. Simmer over low heat for about 5 minutes. Cool. Refrigerate until ready to serve with the salmon.
Bundles: Preheat oven to 350 degrees F.
Unfold puff pastry and cut the sheet into 2 (4 by 4-inch squares). Beat eggs and cream together to create an egg wash. Brush pastry squares with egg wash. Place 2 chocolate kisses and 1 mini candy bar in the center of each pastry square. Repeat with remaining kisses and mini-bars. Pull corners of the square up around the chocolate, brushing edges with more egg wash, if necessary, to create a secure bundle. Brush exteriors of chocolate bundles with more egg wash. Repeat with remaining bundles.
Place bundles on a sheet pan lined with parchment paper. Bake for about 35 minutes, or until golden brown.
In a sauce pan bring the heavy cream to a boil. Place the chocolate pieces in a bowl and pour hot cream over top. Whisk until smooth.
Puddle ganache onto a plate and place 1 bundle on top. Top with whipped cream and additional ganache, if desired.
Serve bundles garnished with strawberry slices and mint sprigs.
Place duck breast halves between 2 sheets of plastic wrap. Pound lightly to even thickness (about 1/2 to 3/4 inch). Discard plastic wrap. Using sharp knife, score skin in 3/4-inch diamond pattern (do not cut into flesh). DO AHEAD: Can be made 8 hours ahead. Cover and chill.
Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle duck with salt and pepper. Add duck, skin side down, to skillet and cook until skin is browned and crisp, about 5 minutes. Turn duck breasts over, reduce heat to medium, and cook until browned and cooked to desired doneness, about 4 minutes longer for small breasts and 8 minutes longer for large breast for medium-rare. Transfer to work surface, tent with foil to keep warm, and let rest 10 minutes.
Meanwhile, pour off all but 2 tablespoons drippings from skillet. Add shallot to skillet and stir over medium heat 30 seconds. Add broth, cherries, Port, and honey. Increase heat to high and boil until sauce is reduced to glaze, stirring often, about 3 minutes. Whisk in 1 tablespoon cold butter. Season sauce to taste with salt and pepper.
Thinly slice duck. Fan slices out on plates. Spoon sauce over and serve.
What to drink: With the duck, pour a medium-bodied red from Spain's Rioja region. We like the Viña Santurnia 2005 Crianza Rioja ($13), which has black cherry flavors and smoky notes.
Finely chop chocolate; reserve. In a double boiler, whisk yolks, sugar, and salt until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes. Off heat, quickly whisk in chopped chocolate until melted and cocoa until smooth (mixture will be thick). Cool to room temperature.
In a medium bowl, whip cream until soft peaks form. Whisk half of whipped cream into room-temperature chocolate mixture. Gently fold in remaining whipped cream with a rubber spatula. Divide mousse among four serving dishes. Chill at least 2 hours and up to 1 day.
Remove mousse from refrigerator 15 minutes before serving. Garnish with shaved chocolate.
To store mousse, place a paper towel under the plastic wrap (without touching mousse) before sealing for refrigeration. The paper towel will absorb the drops of condensation that might otherwise drip onto the surface.