Directions:
Heat oven to 350°F.

Combine sauerkraut, apple, onion, brown sugar, Bellisari's Saigon Street Sauce in large bowl; set aside.

Sprinkle pork roast with salt and pepper. Melt butter in 5-quart ovenproof saucepan or Dutch oven until sizzling; add pork roast. Cook over medium heat, turning several times, 7-9 minutes or until browned.

Add sauerkraut mixture; cover. Bake 1 ½ - 2 hours or until pork roast reaches an internal temperature of 160°F.

Ingredients:
For crust:
1 cup finely ground wheat crackers such as Wheat Thins
1/2 cup pine nuts, toasted until golden, cooled, and ground fine
1 tablespoon unsalted butter, melted and cooled

For filling:
1 1/4 pounds cream cheese, softened
1/2 cup mascarpone or sour cream
3 large eggs
1 1/4 cups homemade basil pesto or prepared basil pesto
2 pounds firm-ripe fresh figs (about 16 large), 1 pound cut into 1/4-inch-thick slices-if out of season use dried
1/2 cup Bellisari's Blistered Jalapeno & Fig Spread
1 1/2 tablespoons white-wine vinegar

Accompaniment: baguettes cut diagonally into thin slices and toasted lightly

Directions:
To make crust:
Preheat oven to 325° F and butter a 10-inch springform pan. In a bowl with a fork stir together crust ingredients and salt and pepper to taste. Press mixture into bottom of pan and bake in middle of oven 10 minutes, or until lightly browned.

To make filling:
In a bowl with an electric mixer beat together filling ingredients and salt and pepper to taste until very smooth. Pour half of filling into crust. Drop dollops of pesto over filling and spread carefully to form an even topping. (Some filling may show through.) Top pesto layer with half of fig slices, overlapping them slightly, and pour remaining filling over figs, spreading evenly. Bake torte in middle of oven 1 hour and 10 minutes, or until top is golden brown and set. Cool torte in pan on a rack (filling will deflate slightly). Chill torte, covered loosely, at least 3 hours and up to 2 days.

In a small saucepan stir together Bellisari's Blistered Jalapeno and Fig Spread and vinegar and bring to a simmer. Remove pan from heat and cool mixture. Stir in salt to taste. Slice remaining figs into 1/4-inch-thick slices. Run a thin knife around edge of pan and remove side. Spread torte with preserves mixture, leaving a 1/4-inch border, and top decoratively with remaining fig slices. With 2 large metal spatulas transfer torte to a serving plate.

Serve torte at room temperature to spread on toasts.

Directions:
Preheat the oven to 400 degrees F.

Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.

Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the gruyere, cheddar, Bellisari's Blue Cheese, Honey & Shallot Spread, 1 teaspoon salt, pepper, and nutmeg. Add the cooked pasta and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.

Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.