Chocolate Buttermilk Pudding – I made this for a party. Overall I would say that your best bet is to make it ahead and let it sit a couple of days – it seemed to me that the flavor was better when I had some of the leftovers than when I had it a few hours after making it. I will say it was super fast and easy to make as it’s not a custard, it’s thickened with cornstarch. Can’t say I’ll make it again, though.
Caramelized Onion Quiche – This was so delicious, I’m still thinking about it a week later. I caramelized the onions a couple of days ahead of time, and held them in the fridge. It was easy enough to put together on the day of, but do note that you need about two hours total from when you start to when you can pull it from the oven. Most of that is inactive time, but I wouldn’t cut any corners. Prebaking the crust (even though it was just from a box) really made a difference. This is also a great quiche for people who aren’t big on eggs, as it only uses three. I will definitely make this again.
Apple, Almond and Smoked Mozzarella Farro Salad – This was great (I should note I skipped the wine roasted garlic – that sounds good but I wanted something a bit simpler to prepare – and the craisins). I had never worked with farro before, and it was pretty straightforward. I enjoyed the texture in this salad, and it was a good combination of flavors. I’ll probably cut back a bit on the oil next time, though I think you do need a fair amount to keep it from drying out.