Planning a party? Serve the Scottos’ finger food

To roast the peppers: Cut peppers into quarters, remove seeds and membrane. Cook, skin side up, under the broiler until the skin blackens and blisters. Remove from oven, place in a large metal bowl, and cover with saran wrap. When peppers have cooled, peel away skins.

Mix together goat cheese, Parmesan, and pine nuts. Season with salt and pepper to taste if needed.

Cover each slice of prosciutto with a layer of the cheese mixture, add a layer of peppers, and season with salt and pepper. Place on a piece of saran wrap, and roll up tightly to secure; refrigerate for about 1 hour, or until firm. Remove saran wrap, slice into 1-inch-thick rounds, and serve using a long toothpick.

To prepare batter: Sift the flour and cornmeal into a large mixing bowl. Gradually whisk in the eggs and tablespoon oil, making sure the batter is lump-free and smooth.

To cook corn dogs: Fill a deep, heavy-bottomed pot one-third full with remaining oil and heat to 350° F. Dip frankfurters into the batter just a few at a time and drain off excess batter. Cook over medium to high heat for 1 to 2 minutes until golden and crisp. Remove from oil, drain on paper towels and place in 200° F oven to keep warm until all of the remaining frankfurters have been cooked. Insert skewers and serve with your favorite mustard.

Fill a large pot with lightly salted water, add the lentils, and bring to a boil. Cover and reduce heat to a simmer and cook for 25 to 30 minutes, or until tender; drain well.

In a food processor, combine half of the cooked lentils with the onion and garlic. Blend until mixture forms a smooth paste. Transfer to a bowl and add the remaining lentils, leek, carrot, breadcrumbs, and egg yolks. Mix thoroughly and season with salt and pepper, and form the mini burgers just slightly larger than the volume of 1 tablespoon.

Heat some oil in a large saucepan and fry the mini burgers until browned on both sides. Repeat for remaining mini burgers. Drain on paper towels and serve with warm mini brioche buns and tomato relish or ketchup.

Preheat oven to 350° F. Bring a pot of lightly salted water to a boil, add asparagus and blanch for 1 minute, or until just tender.

Drain asparagus, pat dry, and brush with melted butter, then roll the spears in grated Parmesan. Wrap each asparagus spear in one half of a slice of prosciutto.

Align asparagus spears one layer deep in a large baking dish brushed with melted butter. Sprinkle with Parmesan cheese and cracked black pepper to taste. Bake for 6 to 8 minutes. Squeeze fresh lemon juice over the asparagus and serve.