Recipes prepared by Jacques Pepin on his PBS cooking shows include butter bean canapes, fried capers and small berry custards. To make butter bean canapes, toss 1 15.5-ounce can of drained butter beans with 1 tablespoon of Dijon mustard, 2 tablespoons each of fresh lemon juice and chopped parsley or chives, 3 tablespoons each of extra-virgin olive oil and chopped onion, 1/2 teaspoon each of salt and pepper, and 1 teaspoon of garlic. Spoon the mixture onto baguette slices.
To make fried capers, drain and rinse a 4-ounce jar of large capers, and allow them to dry completely. Add 1 inch of safflower oil to a skillet, and heat it on high before adding the capers. Fry the capers for two minutes or until they are light brown in color, and then drain them before serving.
Make small berry custards by whisking together 1 1/4 cups of half-and-half and 1/4 teaspoon of pure vanilla extract in a saucepan. While bringing the mixture to a boil, whisk together 2 large egg yolks, 3 tablespoons of sugar and 2 tablespoons of all-purpose flour. Pour the half-and-half mixture into the egg yolk mixture, mixing well, and then pour the mixture into the saucepan. Bring the mixture to a boil, whisking often, until it thickens.
Pour the cooled custard into single serving dishes, and top it with strawberries, raspberries, raspberry jam, mint sprigs and cookies.