To make the burgers, combine the ground beef, onion, garlic, salt, pepper and Worcestershire in a large bowl.  Stir or knead together just until evenly mix.  Form into four patties about 1 inch thick with an indentation in the center.   Meanwhile, heat a grill to medium-high heat.

To make the red onion jam, melt the butter in a large skillet over medium heat.  Stir in the onions, sugar, and season with salt and pepper to taste.  Cook the onions, stirring occasionally, until softened and they begin to brown.  Add about half of the red wine to the pan and let cook down, soaking into the onions.  Once the wine has been well absorbed, stir in the second half of the wine.  Continue to cook the onions, stirring occasionally, until well softened and all the liquid has been absorbed, about 20-25 minutes total.  Remove from the heat and set aside.

To make the aioli, combine the basil and garlic in the bowl of a food processor.  Pulse until finely chopped.  Add in the egg, lemon juice and salt and pulse briefly to combine.  With the food processor running, add the oils in a slow, steady stream through the feed tube until a thick aioli has formed.  (This can likely also be done in a blender or with an immersion blender, or even with a whisk and a lot of elbow grease.)

When the grill is heated, cook the patties to your liking, turning once.  Remove the finished patties to a plate and let rest briefly.  Meanwhile, place the split burger buns on the grill, cut side down, and let toast just briefly until golden brown.  Remove from the grill.  Spread a layer of the herbed goat cheese on the warmed buns.  Assemble the burgers with lettuce, the basil aioli and the red onion jam.  Serve immediately.

In a blender or food processor, combine the strawberries, Riesling, sugar and lemon juice.  Blend until smooth.  Transfer the mixture to an ice cream maker and churn until a slushy/icy mixture has formed.  Pour into serving glasses, garnish with additional berries if desired, and serve immediately.

*Because I'm sure someone will ask, I haven't tried this without an ice cream maker so I can't say for certain whether that will work.  However, I think that if you added maybe 50% more strawberries (to decrease the overall percentage of alcohol, thereby making the mixture more amenable to freezing), and used a granita technique, you would have something pretty darn close.  If you try it, let me know!

To make the dressing, place the berries in a food processor or blender and puree until smooth.  Pour the mixture through a fine mesh sieve, pressing out as much fruit puree as possible while removing the seeds.  In a liquid measuring cup or jar, combine the blackberry puree with the vinegar, honey, and olive oil.  Whisk vigorously until the mixture is well blended and smooth.  Season with salt and pepper to taste.  Chill until ready to use.

To make the spiced nuts, melt the butter in a medium skillet over medium heat.  Stir in the brown sugar, cinnamon, ginger, cayenne, and salt and pepper to taste.  Allow the mixture to heat for about 1 minute, then stir in the chopped nuts.  Let cook, stirring occasionally, until the nuts are lightly toasted, about 5 minutes.  Remove from the heat and let cool.

To serve, plate portions of salad greens on salad plates.  Top with crumbled goat cheese, fresh blackberries, vidalia onion and the spiced nuts as desired.  Drizzle lightly with the blackberry vinaigrette.  Serve immediately.

In the bowl of a mixer fitted with the dough hook, combine the yeast with the milk and whisk briefly to dissolve.  Add in the flour, sugar, salt, and eggs.  Continue mixing on low speed 2-3 minutes more.  Add in the butter a piece at a time, waiting until each is mostly incorporated before adding another.  Continue kneading about 5-6 minutes more.  If necessary, add extra flour 2 tablespoons at a time until the dough is cohesive but still slightly sticky.

Lay out a piece of plastic wrap and spray lightly with cooking spray.  Transfer the dough to the plastic wrap, wrap tightly, and refrigerate overnight (at least 6 hours and up to 15 hours).

Lightly flour a baking sheet, and generously flour a work surface.  Turn the dough out onto the work surface and gently pat or roll out to a slab about ½-¾ inch-thick.  Use a 3 to 3½-inch biscuit or cookie cutter to cut out rounds of the dough.  Transfer dough rounds to the prepared baking sheet, rerolling and recutting dough scraps as needed.  Cover loosely with lightly oiled plastic wrap and let rise until puffy and nearly doubled, about 2-3 hours.

Meanwhile, make the strawberry jam filling.  Coarsely chop the berries (use the food processor or blender, if you wish.)  Transfer the chopped berries to a large skillet with the sugar and lemon juice.  Cook over medium heat, stirring frequently, until the jam is thickened and bubbles cover the surface, about 15-20 minutes.  Let cool well before using.

When you are ready to finish the doughnuts, fill a large saucepan or pot with canola oil to a depth of 3 inches.  Clip a thermometer to the side and heat the oil to 350˚ F.  Meanwhile, line a cooling rack with paper towels.  When the oil has reached the appropriate temperature add doughnuts to the oil in the pan in a single layer so that they are not crowded.  Fry, turning once, until golden on both sides, about 4-5 minutes total.

Use a skimmer or slotted spoon to transfer the finished doughnuts to the cooling rack.  Place the vanilla sugar in a shallow plate or dish.  After a few minutes of cooling, evenly coat all sides of the doughnuts in the vanilla sugar, shaking away the excess.  Repeat the frying process until all doughnuts are cooked.

Transfer the strawberry filling to a pastry bag fitted with a plain round tip.  Gently poke the pastry bag into each doughnut and squeeze a few tablespoons of filling into each.  Serve fresh.

*If you don't have vanilla sugar, no worries.  Just use regular sugar.  It will still taste fab.  To make vanilla sugar, add spent vanilla pods to an airtight container of sugar and let stand at least 2 days.  That's it!

Preheat the oven to 325˚ F.  Line an 8 x 8-inch baking pan with parchment paper.  In a small bowl, combine the graham cracker crumbs, melted butter, and sugar.  Toss with a fork until evenly mixed.  Transfer the mixture to the prepared pan and press into an even layer in the bottom of the pan.  Sprinkle the toffee bits in an even layer over the graham cracker mixture.  Bake for 5 minutes.  Remove the pan from the oven, but maintain the oven temperature.

To make the filling, in the bowl of an electric mixer, combine the cream cheese and sour cream.  Beat on medium-high speed until smooth and well combined, 1-2 minutes.  Beat in the sugar.  Blend in the egg, vanilla, and salt, scraping down the sides of the bowl as needed.  Blend in the caramel sauce.  Pour the mixture over the crust in an even layer.

Return the pan to the oven and bake just until set, about 30-35 minutes.  Transfer the pan to a wire cooling rack and let cool to room temperature.  Cover with foil and refrigerate at least 4 hours.

Drizzle additional caramel sauce over the cheesecake and sprinkle with additional toffee bits.  Slice into squares with a large kitchen knife.  Refrigerate until ready to serve.