CUCUMBER WITH CHÈVRE AND SUN-DRIED TOMATO
1 large English cucumber (seedless)
½ c. sun-dried tomato paste
8 oz. cream cheese
32 small fresh basil leaves
Chèvre to sprinkle 
Make indentions lengthwise down body of cucumber with tines of fork. Cut cucumber into 32 slices, ½-inch thick. Place on paper towel to drain. Combine sun-dried tomato paste and cream cheese in processor. Spoon mixture into pastry bag, then pipe about 1 tsp. on each cucumber slice. Sprinkle with 1/3 tsp. chevre. Garnish with a small basil leaf and place on ice chips or a small piece of leaf lettuce to serve.
 
SCOTTISH SHORTBREAD
2 c. butter
12/3 c. sugar
4 c. flour
11/3 c. cornstarch 
Sugar for sprinkling
Preheat oven to 350°F. Line a baking sheet with parchment paper. Cream the butter and sugar until fluffy. In a separate bowl, mix the flour and cornstarch. Slowly add the flour mixture to the butter/sugar mixture; mix until well blended. Roll out the dough to 1 i...