The Villa Park Women’s League Dinners come with tested recipes.  They are printed below.

Lets Get Fresh

Bleu Cheese and Pear Tartlets
Mini Latkes with Applesauce & Sour Cream
White Asparagus & Scallion Salad

Pork Schnitzel
Roasted Baby Beets
Quark Spatzle

Deconstructed Black Forrest Cake

German Wine Recommendations
Meyer-Nakel Ahr Spatburgunder 2012
Solomon Von Stein Burgenland
Gruner Veltliner U.V.

Mini Latkes
Ingredients:

• 4 medium russet potatoes
• 1 medium onion
• 2 eggs
• matzo meal
• salt and pepper to taste
• vegetable oil for frying
• Sour Cream and Applesauce are good accompaniments

Directions:

1. Peel and finely grate the potatoes and the onion together.
2. Place in cheesecloth or a towel and squeeze to remove most of the liquid.
3. Transfer the potato and onion mixture to a bowl.
4. Mix in the2 eggs with about 2 tbsp of matzo meal to bind
5. In a frying pan put just enough oil to cover the bottom of the pan and get very hot.
6. Use approximately 1 1/2 tablespoons of the potato mixture for each latke and drop in hot oil (you can
   make them mounds but we flatten them as we like them crispy).
7. Fry till golden brown on each side.
8. Can be in low oven 200 degrees until serving or they can be reheated at the hostess house

Bleu Cheese and Pear Tartlets
Ingredients:

• 1/2 pound bleu cheese, crumbled
• 2 ripe pears – peeled, cored, and chopped
• 1/4 cup light cream
• ground black pepper to taste
• 2 (2.1 ounce) packages mini phyllo tart shells

Directions:

1. If necessary, pre-bake phyllo shells according to package directions.
2. Set aside to cool.
3. Mix together blue cheese, pear, and cream. Season to taste with pepper.
4. Spoon mixture into cooled shells.
5. Bake at 350 degrees° for 15 minutes. Serve warm.

White Asparagus and Scallion Salad
Ingredients:

• 3 pounds fresh white asparagus
• 1 ½ pound scallions
• ½ c extra-virgin olive oil
• 3 Tab red wine vinegar
• 1 tsp salt, or more if needed
• Freshly ground pepper to taste
• 5 hard-cooked eggs, peeled
• 10 butter lettuce leave for serving (depending on your party size)

Directions:

Cooking the Vegetables:

1. With a vegetable peeler, shave off the skin from the bottom 3 inches or so of each stalk, so they cook evenly.
2. Snap off the hard stubs at the bottom of the asparagus stalks—they will break naturally at the right point.
3. Trim the root end of each scallion and the wilted ends of the green leaves.
4. Peel off the loose layers at the white end too, so the scallions are all tight, trim, and about 6 inches long.
5. In a wide deep skillet, bring 1 quart of water (or enough to cover the vegetables) to a boil, blanch the
   scallions then remove from the water to a colander.
6. Add the asparagus to that same boiling water.
7. Run cold water over the scallions to stop the cooking, remove to a mixing bowl.
8. Adjust the heat to maintain a bubbling boil, and poach the asparagus, uncovered, for about 6 minutes or more, until they are tender but not falling apart, and cooked through but not mushy. To check doneness, pick up an asparagus spear in the middle with tongs; it should be a little droopy but not collapsing.
9. As soon as they are done, lift out the asparagus with tongs and lay them in a colander (any fat asparagus spears may take a little longer, so leave them in a few minutes more).
10. Hold the colander under cold running water to stop the cooking.
11. Drain briefly.
12. Spread on kitchen towels, pat dry,
13. Sprinkle about 1/2 teaspoon salt over them.

Making the Salad

1. Slice the asparagus and the scallions into 1-inch lengths.
2. Pile them loosely in a mixing bowl.
3. Drizzle the oil and vinegar over them
4. Sprinkle on 1/2 teaspoon salt and several grinds of black pepper.
5. Toss well, but don’t break up the vegetables.
6. Quarter the eggs into wedges.
7. Slice each wedge into two or three pieces.
8. Salt lightly.
9. Scatter the egg in the bowl, and fold in with the vegetables.
10. Taste and adjust the seasoning.
11. Chill the salad briefly.
12. Arrange in butter lettuce cups on salad plates.

Roasted Baby Beets
Ingredients:

• 30 assorted (candy cane, orange, golden) baby beets (each 1 to 1 1/2 inches in diameter; about 5 bunches), unpeeled, all but 1 inch of tops trimmed, rinsed
• ‘4 large fresh rosemary sprigs, plus additional sprigs for garnish
• 1 1/2 Tab butter
• 1/4 c olive oil

Directions: 

1. Preheat oven to 375°F.
2. Place beets in roasting pan.
3. Add 4 rosemary sprigs and enough water to barely cover beets.
4. Cover pan tightly with foil.
5. Roast beets until tender, about 50 minutes.
6. Transfer beets to work surface.
7. Peel while still warm.
8. Place on rimmed baking sheet. (Can be made 1 day ahead. Cover; chill.)
9. Preheat oven to 350°F.
10. Melt butter with oil in small saucepan.
11. our over beets on sheet.
12. Toss to coat.
13. Sprinkle with salt and pepper.
14. Bake until heated through, stirring occasionally, about 20 minutes.
15. Transfer to bowl. Garnish with additional rosemary sprigs and serve.

Pork Schnitzel
NOTE-this does require some advance preparation! The first steps can be done the day before and refrigerated.
Ingredients:

• 10 pork loin chops, cut ½ thick
• ½ c + 2 Tbsp flour
• 2 tsp. seasoned salt
• ¼ tsp fresh ground pepper
• 2 beaten eggs
• ¼ c milk
• 1 ½ c. fine, dry bread crumbs
• 2 tsp paprika
• 6 Tab vegetable oil
• 1 ½ c chicken stock
• 1 tsp dried dill weed
• 1 tsp onion salt
• 1 c sour cream
• Lemon wedges for garnish

Directions: 

1. Cut small slits around the edges of the chops to prevent curling;
2. Then between sheets of saran, pound the pork to ¼’’ thickness-better thicker than thinner.
3. For the coating, combine ½ c. four, seasoned salt and pepper in a shallow bowl.
4. Mix the eggs and milk in another bowl.
5. And the bread crumbs and paprika in a third.
6. Dredge the chops in the seasoned flour, the egg mixture, then the bread crumb mixture.
7. Refrigerate for several hours or the day before.
8. Heat the oil in large heavy skillet.
9. Sauté the chops in the oil for 6-8 minutes on each side.
10. Remove to heated platter to keep warm. (NOTE: recommend chops be somewhat undercooked and reheated in the oven at Hostess’ home)
11. Deglaze the skillet with the chicken stock, scraping up the browned bits.
12. Blend the 2T flour, dill weed and onion salt into the sour cream.
13. Stir the sour cream mixture into the stock.
14. Cook and stir until the mixture thickens .
15. Garnish with lemon wedges.
16. Serve sauce on the side.

Quark Spätzle
Ingredients:

• 2 cup quark cheese (see tips, below)
• 8 extra-large eggs
• 6 large egg yolks
• 4 c all-purpose flour
• 2 tsp fine sea salt
• 1/2 tsp freshly grated nutmeg
• Freshly ground white pepper

Sauce

• 12 Tab unsalted butter
• 2 c chopped onion
• Fine sea salt and freshly ground black pepper
• 4 garlic cloves, chopped
• 1 nutmeg, freshly grated (1 tsp)
• Sea salt and freshly ground white pepper
• 1 lb Alpine Gruyère-style cheese, such as Hoch Ybrig or Gruyère (see Note), grated
• 2 c beef stock or low-sodium canned beef broth
• 6 shallots, thinly sliced, for garnish
• 4 Tab chopped fresh chives, for garnish preparation

Directions:

1. Bring a large pot of water to a boil and salt it until it tastes like sea water (about 2 teaspoons per quart).
2. Whisk the quark, eggs, and yolks together in a large bowl.
3. Use a rubber spatula to stir in the flour until smooth.
4. Season with the salt, ½ t. nutmeg, and white pepper.
5. Using 1/4 of the spätzle dough at a time and working quickly, push the dough through the holes of a colander (or spätzle maker or food mill with large grating plate) into the boiling water.
6. Stir the spätzle and cook until the water returns to a simmer, about 1 minute.
7. Then, using a skimmer or a large slotted spoon, transfer the spätzle to another colander.
8. Run cold water over the spätzle to stop them from cooking further.
9. Set that batch of spätzle aside.
10. When the water returns to a boil, make the rest of the spätzle, repeating the procedure.

Sauce:

1. Heat a large cast-iron skillet over medium heat.
2. Add 6 tablespoons of the butter and then the onions.
3. Season with salt and pepper, and cook, stirring occasionally, until soft and light brown, about 15 minutes.
4. Add the garlic and cook until tender, another 2 minutes.
5. Raise the heat to high and add the spätzle.
6. Fry, stirring frequently, until the spätzle begin to turn golden, about 10 minutes.
7. Season with the nutmeg, salt, and pepper.
8. Add the cheese and fry, stirring, until it begins to brown, about 10 minutes.
9. Add 1 cup of the beef stock and cook, stirring often, until it is absorbed.
10. Add the rest of the stock (more stock if necessary) until a thick, soupy consistency is achieved.
11. Meanwhile, melt the remaining 6 tablespoons butter in a small saucepan over medium-high heat.
12. Add the shallots, season with salt and pepper.
13. Fry until they are brown and slightly crisp.
14. Serve immediately, garnished with the fried shallots and chives.
    Note: Hoch Ybrig is made in Zurich from cows milk. It is a buttery, nutty, pungent cheese, similar in flavor to Gruyère, which can be substituted.

From Wikipedia
Quark (pronounced “kvark”) is a type of fresh dairy product, common for the cuisines of German-speaking countries, northern Europe, the Netherlands, Hungary, Israel, of Slavic peoples, and of Ashkenazy Jews. It is made by warming soured milk until the desired degree of coagulation (denaturation, curdling) of milk proteins is met, and then strained. Quark can be compared to French fromage frais, Indian paneer, and to queso fresco.

Deconstructed Black Forrest Cake
Note: much of this can be done WAY in advance!
Chocolate Sour Cream Cake
Ingredients:

1 c (2 sticks) unsalted butter, room temperature
1 1/2 c (packed) golden brown sugar
2 large eggs
6 Tab unsweetened cocoa powder
1 1/2 tsp baking soda
1 tsp vanilla extract
1/4 tsp salt
1 1/2 c sifted cake flour
2/3 c sour cream
3/4 c hot coffee

Chocolate fudge pots
Ingredients:

2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 cups heavy whipping cream
Pinch of salt
3 large egg yolks
1/4 cup sugar
Cherry Compote:
4 cups frozen (unthawed) pitted cherries (about 1 pound)
2/3 cup plus 1 teaspoon sugar
2/3 cup dry red wine
Unsweetened cocoa powder
1 cup chilled whipping cream
Chilled kirsch (clear cherry brandy)

Directions:
For cake:
Preheat oven to 350°F. Butter 14x10x1-inch rimmed baking sheet. Line sheet with parchment; butter
paper. Using electric mixer, beat butter in large bowl until smooth. Add sugar and eggs; beat until light
and fluffy, about 3 minutes. Mix in next 4 ingredients. Beat in flour alternately with sour cream in 2
additions each. Gradually add hot coffee; mix until smooth (batter will be thin).
Pour batter into prepared pan. Bake cake until toothpick inserted into center comes out with moist
crumbs attached, about 25 minutes. Cool cake in pan on rack. Cover and chill until cold, about 4
hours. (Can be made 1 day ahead.)

For chocolate fudge pots:
Preheat oven to 325°F. Place chocolate in bowl. Bring cream and salt just to boil in medium
saucepan. Pour over chocolate; whisk until melted. Whisk yolks and sugar in bowl to blend; whisk in
hot chocolate mixture. Transfer mixture to same saucepan. Cook over medium-low heat until slightly
thickened, stirring constantly, about 5 minutes (do not boil).

Divide chocolate custard among ten 1/3-cup ramekins (about 1/4 cup in each). Place ramekins in
large roasting pan. Add enough water to pan to come halfway up sides of ramekins. Cover pan tightly
with foil. Bake until custards are almost set, about 37 minutes. Remove ramekins from pan; cool 15
minutes. Chill uncovered until cold, about 3 hours. (Can be made 1 day ahead.)
For cherry compote:
Stir cherries and 2/3 cup sugar in large saucepan over medium heat 2 minutes. Add wine; simmer
until slightly reduced, about 4 minutes. Drain cherries over medium bowl; return juices to saucepan
and reserve cherries in same bowl. Boil juices until reduced to 1/2 cup, about 8 minutes. Pour over
cherries; cool.
Using 3-inch-diameter cookie cutter and dipping edges of cutter into cocoa powder, cut 10 rounds
from cold cake. Let cakes come to room temperature. Using electric mixer, whip cream and 1
teaspoon sugar in bowl until peaks form. Pour kirsch into 10 small glasses. Place 1 cake, 1 chocolate
fudge pot, spoonful of cherries, whipped cream, and glass of kirsch on each of 10 plates and serve.