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

Caipirinha
Romeo et Juliet
Brazilian Drunken Angry Shrimp

Cream of Mushroom Soup with Orzo, Couscous and Red Quinoa

Brazilian Leeks with Balsamic Reduction
Glazed Carrots
Roast Beef Tenderloin with Port Sauce
Pão de Queijo

Frozen Passion Fruit Meringue Cake

Caipirinha 

(pronounced kie-purr-REEN-yah) roughly translates to quote “country bumpkin”; and it is the national drink of Brazil, where it originated, and is a common Carnavale drink.  It is made with cachaça, an intensely sweet Brazillian style of rum that is made from sugar cane juice. The market is changing and now it is possible to easily find a premium cachaça to use in this drink, which is highly recommended because it is the main component of the drink.

Ingredients:

• 1 lime, quartered
• 2 tsp fine sugar
• 2 oz cachaca

Directions:

1. Place the lime wedges and sugar into an old-fashioned glass.
2. Muddle well.
3. Fill the glass with ice cubes.
4. Pour in the cachaca.
5. Stir well.
   Note: Keep the sugar mixed in the drink by stirring often.

Romeo & Juliet

Ingredients:

• 1 block of guava paste (available at some Latino and Asian grocers)
• 1 block of white cheese, (like queso fresco or canastra)
• toothpicks

Directions:

1. Slice guava paste and cheese in thin, even slices.
2. Stack 4 slices (2 guava, 2 cheese) alternating colors.
3. cut into bite size cubes.
4. stab with a toothpick.
5. Serve chilled or room temperature.

Brazilian Drunken Angry Shrimp

Ingredients:

• 3 ½ lbs shelled de-veined uncooked large shrimp ( 16-20 count)
• 1 c chopped cilantro ( divided)
• 10 garlic cloves, minced
• 4 Tab lime juice
• 1 1/2 tsp kosher salt (divided)
• 5 oz good tequila
• 1 tsp ground fresh chili paste (sambal oelek), found in Asian section)
• 4 Tab olive oil
• 3 c jicama ( sliced matchsticks, may substitute water chestnuts)
• 1 c scallion, sliced

Directions:

1. Combine shrimp, 3/4 c cilantro, garlic, lime juice, 1 teaspoon salt, and tequila in a glass bowl.
2. Cover with plastic wrap and refrigerate for 20 minutes.
3. Heat oil in large nonstick skillet until medium hot.
4. Cook jicama and green onions 3 minutes.
5. Add shrimp with marinade, cook 3 minutes or until shrimps just turn pink (do not overcook), stirring occasionally.
6. Remove from heat.
7. Stir in remaining cilantro, salt and ground chili paste.

Suggest serving in individual Asian-style soup spoons

Cream of Mushroom with Orzo, Couscous and Red Quinoa

Orzo, couscous and red quinoa add an unexpected texture to this creamy soup. The Portabella
mushroom is so meaty and delicious and it goes very well with the sage and fresh scallions. Finish
with Parmigiano-Reggiano for a nutty bite. This a great Meatless Monday dinner!
Ingredients:

• 6 Tab butter, divided
• 2 Tab extra virgin olive oil
• 32 ounces Portabella mushrooms, wiped and roughly chopped
• 2 medium onion, finely chopped
• 4 Tab sage, minced
• 1 c dry white wine
• 2 c heavy cream
• 6 c vegetable broth
• 1/2 c orzo
• 1/2  couscous
• 1/2 c red quinoa
• Salt and freshly ground black pepper
• 1/2 c Parmigiano-Reggiano
• 1 c scallion, finely chopped

Directions:

1. In a large skillet over high heat, combine 2 tablespoons butter and olive oil.
2. Add mushrooms and cook, stirring often, until tender, 3 minutes.
3. Set aside.
4. In a large sauce pan, melt remaining butter over medium-high heat.
5. Add onions and sage and cook,stirring occasionally, until onions are tender, about 3 to 4 minutes.
6. Add white wine and cook, stirring constantly, until it evaporates.
7. Add heavy cream and vegetable broth; bring to a light broil.
8. Add orzo, couscous and red quinoa.
9. Reduce heat to medium and simmer, partially covered, until pasta and grains are cooked al dente, 10 minutes.
10. Remove from heat and season with salt and pepper.
11. Fold in mushrooms, Parmigiano-Reggiano and scallions and serve immediately.
    Cook’s Notes:  Orzo, couscous and red quinoa have different cooking times if cooked separately. In this soup, they
    are cooked together and their textures will be slightly different from each other, but everything
    together will work very well!

Roast Beef Tenderloin with Port Sauce
Ingredients – Beef:

• 1 4- to 5-pound trimmed whole beef tenderloin, tail end tucked under, tied every 3 inches
• 2 Tab extra-virgin olive oil
• 2 Tab black peppercorns, coarsely cracked in mortar with pestle or in resealable plastic bag with mallet
• 2 tsp coarse kosher salt

Ingredients – Sauce:

• 4 Tab (1/2 stick) chilled unsalted butter, divided
• 1/4 c finely chopped shallots
• 3 Tab Cognac or brandy
• 1 fresh rosemary sprig
• 1 tsp coarsely cracked black pepper
• 1 c ruby or tawny Port
• 3 c Simple Homemade Beef Stock—buy it (sheesh!)

Directions – Sauce:

1. Melt 2 tablespoons butter in large saucepan over medium-low heat.
2. Add shallots.
3. Sauté until soft, 3 minutes.
4. Add Cognac, rosemary, and 1 teaspoon cracked pepper.
5. Cook until liquid evaporates, 1 minute.
6. Add Port.
7. Bring to simmer.
8. Add all of beef stock.
9. Boil until reduced to 1 1/2 cups, about 20 minutes.
10. Strain into medium saucepan, pressing on solids to extract as much liquid as possible.
11. Discard solids in strainer. DO AHEAD: Can be made 24 to 36 hours ahead.
12. Cool slightly.
13. Then cover and chill.
14. Bring sauce to boil.
15. Whisk in remaining 2 tablespoons butter.
16. Season sauce to taste with salt and pepper.

Directions – Roasting: Please bring uncooked and roast at the Hostess home

1. Sprinkle entire surface of beef tenderloin with coarse kosher salt.
2. Place beef on rack set over large rimmed baking sheet.
3. Refrigerate uncovered at least 24 hours and up to 36 hours.
4. Remove beef from fridge and take to Hostess’ home where it can stand at room temperature 1 hour before roasting.
5. Position rack in center of oven.
6. Preheat to 425°.
7. Rub beef all over with oil;
8. Sprinkle with 2 tablespoons cracked peppercorns, pressing to adhere.
9. Return beef to rack on baking sheet and roast until instant-read thermometer inserted into thickest part of meat registers 125° for medium-rare (135° to 140° in thinnest part), about 30 minutes.
10. Remove roast from oven and let rest 15 minutes.
11. Cut off string from roast.
12. Cut roast crosswise into 1/2-inch-thick slices.
13. Arrange on platter.
14. Serve with sauce.

TEST-KITCHEN TIP: Salting in advance, also called dry brining, is often done to improve the texture
of sinewy cuts of meat. But it also works magic on tender cuts, amping up flavor and juiciness. It
sounds counter-intuitive; for years the accepted wisdom was that pre-salting dries out meat. But the
moderate salting you’ll be doing here does the opposite. Water is first drawn out of the meat and then
gets reabsorbed; this saltier, more flavorful moisture helps intensify taste. What’s more, the exterior of
the tenderloin dries out slightly, making it quicker to brown in the oven.

Brazilian Leeks with Balsamic Reduction

Ingredients:

• 12 leeks ( white and light green parts only)
• ¾-1 c olive oil
• 1 1/2 Tab unsalted butter
• kosher salt & freshly ground black pepper, to taste
• Sweet Balsamic Reduction
• 1 1/2 c balsamic vinegar, good quality
• 1/3 c sugar

Directions:

1. Put the balsamic vinegar and sugar into a small saucepan.
2. Heat over medium-low heat and stir until the sugar dissolves.
3. Bring to a simmer and simmer until the vinegar is reduced to ¾ cup. It should be the consistency of warmed honey and will have a caramelized sweet-tart flavor. This takes approximately 20 minutes. (You can refrigerate and store this reduction for up to 2 weeks.).
4. Trim the leeks and cut them in half lengthwise.
5. Under running water, use your fingers to gently pull open the layers of the leeks to rinse away the sand.
6. Shake the excess water off.
7. Thinly slice the leeks lengthwise into long, thin strips.
8. Heat the oil and butter in a large skillet over low heat.
9. When the butter has melted, add the leeks. If you can’t add all the leeks at one time, add them in batches and use tongs to turn them gently as they cook, bringing the leeks on the bottom of the pan to the top as they reduce in volume — this will make more room.
10. Once all of the leeks have been added, cook gently, stirring occasionally until they are soft enough to be twirled on a fork like spaghetti! This should take approximately 18 to 10 minutes. Add a little more butter or oil if needed.
11. Serve, drizzling a little of the reduced balsamic vinegar over each portion.

Pão de Queijo (Brazilian Cheese Bread)
Makes approximately 2 (extremely addictive) dozen puffs

Ingredients:

• 1 c whole milk
• 1/2 c vegetable oil
• 1 tsp salt
• 2 c (10 ounces) tapioca flour or sour cassava flour
• 2 eggs
• 1 – 1 1/2 c Parmesan cheese

Directions:

1. Preheat the oven to 450°F.
2. Line a baking pan with parchment and set aside.
3. Combine the milk, oil, and salt in the saucepan.
4. Whisking occasionally, bring it to a gentle boil over medium heat.
5. Remove from heat as soon as you see big bubbles coming through the milk.
6. Add all of the tapioca flour to the saucepan and stir until you see no more dry tapioca flour. The dough will be grainy and gelatinous at this point.
7. Transfer the dough to the bowl of a standing mixer fitted with a paddle attachment. (Alternatively, you can do the next few steps by hand. Be prepared for a work-out.)
8. Beat the dough for a few minutes at medium speed until it smooths out and has cooled enough that you can hold your finger against the dough for several seconds.
9. Whisk the eggs together in a small bowl.
10. With the mixer on medium, beat the eggs into the dough in two additions. Wait until the first addition has been fully incorporated into the dough before adding the second. Scrape down the sides of the bowl as needed.
11. With the mixer on medium, beat in the cheese until fully incorporated. The resulting dough will be very sticky, stretchy, and soft with a consistency between cake batter and cookie dough.
12. Using an ice cream scoop, a tablespoon measure, or a dinner spoon, scoop rounded portions of the dough into mounds on the parchment-lined baking sheet. Space the mounds an inch or two apart. Dip your scoop in water to prevent sticking.
13. Transfer the sheet with the puffs to the oven and immediately turn down the heat to 350°F. Bake for 25-30 minutes, until the puffs have puffed, the outsides are dry, and they are just starting to color.
14. Cool briefly and eat. Leftover puffs can be kept in an airtight container for up to a week and re-crisped in a warm oven or toaster oven.
    Note:
    The tapioca flour can be found at Wholesome Choice on Aisle 4-Bob’s Red Mill is the brand. It
    has a yellow label

Glazed Carrots
Ingredients:

• 3 lbs medium carrots, peeled and cut on the bias 1/4-inch thick
• 3 oz (6 Tab) unsalted butter
• Heavy pinch kosher salt
• 3 c good-quality ginger ale
• 1 1/2 tsp chili powder
• 3 Tab chopped fresh parsley leaves

Directions:

1. In a 12-inch saute pan over medium heat, combine the carrots, butter, salt and ginger ale.
2. Cover and bring to a simmer.
3. Once simmering, remove the lid, stir, and reduce the heat to low.
4. Cover again and cook for 5 minutes.
5. Remove the lid, add the chili powder and increase the heat to high.
6. Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately 4 to 5 minutes.
7. Pour into a serving dish.
8. Sprinkle with the parsley.

Frozen Passion Fruit Meringue Cake

Ingredients:  For meringue layers

• 4 large egg whites at room temperature for 30 minutes
• 1 c sugar

Ingredients:  For passion-fruit mousse and cream

•  1 stick (1/2 c) unsalted butter, cut into pieces
•  1/2 tsp cornstarch
•  3/4 c thawed frozen passion-fruit pulp (Available at Latino markets and some supermarkets.)
•  3/4 c plus 2 Tab sugar
•  1 whole large egg
•  6 large egg yolks
•  1 1/2 cups chilled heavy cream
  Special equipment: a 15- by 12-inch sheet of parchment paper; a pastry bag with a 1/3-inch plain tip and an 1/8-inch plain tip; a long thin platter or a foil-wrapped cardboard rectangle (at least 15 by 4 inches)

Directions:  Make meringue layers:

1. Preheat oven to 275°.
2. Draw 3 (14- by 3-inch) rectangles, about 3/4 inch apart, on parchment.
3. Turn paper over (rectangles will be visible) and put it on a lightly buttered large baking sheet.
4. Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they hold soft peaks.
5. Beat in sugar, 1 tablespoon at a time.
6. Increase speed to high and continue beating until whites hold stiff glossy peaks, about 4 minutes with a standing mixer or 8 to 10 minutes with a handheld.
7. Transfer meringue to pastry bag fitted with 1/3-inch tip and fill in rectangles completely.
8. Gently smooth tops.
9. Bake in middle of oven until firm and very pale golden, 45 to 60 minutes.
10. Slide meringue layers (on parchment) onto a large rack.
11. Cool completely, then carefully peel off parchment.

Directions:  Make mousse while meringues bake:

1. Melt butter with cornstarch, passion-fruit pulp, and 3/4 cup sugar in a 2-quart heavy saucepan over moderately low heat, stirring until sugar is dissolved.
2. Whisk together whole egg and yolks in a large bowl until combined
3. Add butter mixture in a stream, whisking.
4. Transfer mixture to saucepan and cook over moderately low heat, whisking constantly, until thick enough to hold mark of whisk and first bubble appears on surface, 3 to 5 minutes.
5. Transfer curd immediately to a metal bowl set in a larger bowl of ice and cold water and cool, stirring occasionally, until cold.
6. Beat cream with remaining 2 tablespoons sugar with electric mixer until it just holds stiff peaks.
7. Fold 2 cups whipped cream into curd gently but thoroughly to form a mousse (for filling and icing).
8. Transfer 3/4 cup whipped cream to a small bowl and reserve, chilled, for cream layer.
9. Fold 1/2 cup mousse into remaining whipped cream,
10. Transfer to cleaned pastry bag fitted with 1/8-inch tip and reserve, chilled, for decorative icing.

Directions:  Assemble cake and freeze:

1. Arrange 1 meringue layer, flat side down, on platter.
2. Spread evenly with 3/4 cup mousse.
3. Cover with another meringue layer.
4. Spread evenly with reserved whipped cream.
5. Cover with remaining meringue layer, flat side up.
6. Spread remaining mousse evenly over top and sides of cake, smoothing with a cake spatula.
7. Pipe icing decoratively on top of cake.
8. Freeze, uncovered, until firm, at least 3 hours.
9. About 1 hour before serving, put cake in refrigerator to soften slightly.
   Cooks’s note: • Cake can be frozen up to 2 days. Once cake is firm, cover with plastic wrap; remove
   plastic wrap before softening in refrigerator.

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

A Taste of Australia

Christmas Tree Vegetable Platter with Creamy Herb Dip
Artichoke Dill Crostini
Cranberry-Chevre with Ginger Thins
Antipasto Wreath
Pomegranate, Sage and White Cheddar Cheese Ball
Cranberry Roll Ups

Christmas Clementine, Carrot and Coriander Soup
with Citrus Twists

Haricot Verts with Toasted Almonds and Caramelized Shallots
Roasted Butternut Squash
Hasselback Potatoes

Citrus Shrimp Skewers-on the Barbie
Lamb Pops with Green Goddess Mint Dipping Sauce
Boxing Day Meat Pies

Lammingtons
Anzac Biscuits

White Chocolate Raspberry Cheesecake

Christmas Tree Vegetable Platter
A broccoli and tomato “tree” with pretzel “trunk” and cauliflower “snow” are delicious dippers for a cool and creamy dip.

Creamy Herb Dip Ingredients:

• 1/2 cup sour cream or crème fraîche
• 1/4 cup mayonnaise or salad dressing
• 3 tablespoons fresh chopped parsley
• 3 tablespoons finely chopped fresh chives
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 small clove garlic, finely chopped

Directions:

1. In small bowl, stir together dip ingredients.
2. Cover; refrigerate at least 1 hour to blend flavors.

Serves: 8

Vegetable Platter
Do not be limited by the recommendations below, use whatever is fresh and would look pretty on this “tree”

Ingredients:

• 3 cups fresh broccoli florets
• 14 grape tomatoes
• 1/2 yellow bell pepper, cut into strips
• 1 1/2 cups fresh cauliflower florets
• 3/4 oz (about 40) pretzel sticks (from 15-oz bag)

Directions:

1. Rinse and thoroughly dry vegetables.
2. Trim broccoli and cauliflower floret stems.
3. Arrange broccoli on serving platter to form tree shape and tomatoes to form garland.
4. Arrange bell pepper to form star.
5. Arrange cauliflower to form snow.
6. If desired, cover and refrigerate up to 4 hours.
7. Just before serving, arrange pretzels at bottom of tree to form trunk.
8. Serve with dip.

Artichoke-Dill Crostini

For an extra layer of flavor, use a garlic- or herb-infused oil.

Ingredients for crostini

• 3⁄4 c. olive oil
• 1 baguette, cut into approx.. 60 1⁄4” slices

Directions:

1. Preheat oven to 350°
2. Arrange baguette slices on two large rimmed baking sheets.
3. Brush both sides with oil.
4. Season with a little salt and pepper.
5. Bake until golden, 15 to 20 minutes, rotating sheets halfway through (if undersides are not browning, turn crostini over once during baking).
6. Let cool on baking sheets.

Ingredients For Topping:

• 4 cans (14 ounces each) artichoke hearts in water, rinsed, squeezed, to remove excess liquid, and chopped
• 2/3 cup light mayonnaise
• 1⁄4 c fresh lemon juice
• 1⁄4 c tablespoons chopped fresh dill
• Coarse salt and ground pepper

Directions:

1. In a bowl, combine artichoke hearts, mayonnaise, lemon juice, and dill.
2. Season with salt and pepper.
3. Top crostini with topping.

Cranberry Goat Cheese with Ginger Thins

Ingredients:

• 8 oz log chevre (goat cheese) softened
• 1⁄2 c whole berry cranberry sauce

Directions:

1. Mix lightly, being careful not to break the berries any more than practical.
2. In a bowl lined with saran, pack tightly and chill.
3. Invert on a platter and remove the saran.
4. Serve with triple ginger cookie thins (you can get them at Trader Joe’s)

Rosemary Antipasto Wreath
This is so easy to make. For the wreath, you need:

• about 32 4-5 inch end-sprigs fresh rosemary
• a long length of bendy vine, stripped of leaves or wire coat hanger bent into a circle and covered with green florist tape.
• green florists’ wire
• pliers

1. First bend the vine into a circle, using your biggest, most beautiful platter as a size guide.
2. Twist the vine ends around the circle, and secure with florists wire.
3. Coax the circle into a neat shape if it looks a little wonky.
4. Now, starting at the top, wire the rosemary sprigs onto the circle, their tips pointing slightly outwards, and overlapping one another by about two-thirds of their length.
5. Put your wreath on its platter.

Now comes the fun  – add your favorite antipasto ingredients:

• salami, prosciutto and other meat
• cubed cheese – cheddar, jack, mozzarella etc
• marinated artichokes
• pickled peppers
• green olives
•  Kalamata olives
• Cherry tomatoes

Arrange around the circle.
Fill the center with crostini, bread sticks, sliced baguette

Bonus: If you’re entertaining two days in a row, you can rinse off the wreath and refill it.

Pomegranate, Sage and White Cheddar Cheese Ball

Directions:

• 2-3 Sage leaves, Minced
• 8 ounces cream cheese, softened
• 4 ounces mascarpone cheese, softened
• 3 ounces white cheddar cheese, grated
• 4 ounces cranberry white cheddar cheese, grated
• 1⁄2 cup roasted cashews, chopped
• pinch of salt and pepper
• 1 cup pomegranate arils
• crackers for serving

Ingredients:

1. In the bowl of a stand mixer fitted with the paddle attachment, beat together cream cheese, mascarpone and both cheddars.
2. Beat until combined.
3. Fold in the cashews and minced sage.
4. Taste and season with salt and pepper. You can make 2 small cheeseballs, or 1 large…your choice!
5. Lay 1 (or 2) large squares of plastic wrap out on your counter. Spoon the cheese on top and wrap the plastic wrap tight around the cheese, making sure it’s completely sealed.
6. Use your hands to mold into balls.
7. Place the cheeseball(s) in the fridge for 30 minutes.
8. While the cheese chills in the fridge, place the pomegranate arils on a paper towel and pat them completely dry. You want to
   remove as much liquid from the arils as possible.
9. Use your hands to press the arils (be firm…yet gentle!) onto the cheeseball.
10. Serve cold, with crackers.

Cranberry Roll Ups
Ingredients:

• 6 ounces dried, sweetened cranberries
• 1, 8 ounce, package cream cheese, at room temperature
• 1 cup crumbled feta cheese
• 1/4 cup chopped green onions
• 4 large, burrito sized tortillas

Directions:

1. In a mixing bowl, mix together cranberries, cream cheese, crumbled feta cheese and chopped green onions.
2. Evenly divide and spread mixture over the 4 tortillas.
3. Tightly roll up each tortilla.
4. Wrap each tortilla in plastic wrap and refrigerate for at least one hour.
5. Once chilled, remove plastic wrap’
6. Cut into 1 inch slices to serve.

Christmas Clementine, Carrot and Coriander Soup with Citrus Twists

Ingredients:

• 3 lbs carrots, peeled and finely diced
• 2 large onion, peeled and finely diced
• 4 oz butter
• 3 pints hot vegetable stock
• 3 tsp crushed coriander seeds
• 1 tsp ground cumin
• 1 tsp ground ginger
• 4 tbsp rice flour
• 8 to 6 clementines , juice and zest of
• salt and pepper , to taste
• 4 clementines , zest of

Directions:

1. Sweat the finely diced carrots and onion in large saucepan with the butter – keep the lid on and keep stirring them until soft, for about 10 minutes.
2. Add the crushed coriander and heat through for about 2 minutes to release the fragrance.
3. Then add the hot stock, ground cumin and ground ginger. (If you are using ground coriander add with the other spices and the stock.).
4. Bring to the boil and then cover the pan and simmer for 15 to 20 minutes.
5. Add the ground rice, clementine juice and zest – stirring well, and continue to simmer for a further 30 minutes.
6. Remove from the heat and allow to cool slightly’
7. Liquefy  in a food processor or with an immersion blender.
8. Adjust the consistency by adding extra clementine juice or stock if the soup is too thick.
9. Return the soup to the pan and reheat for 5 minutes or until piping hot but NOT boiling.
10. Remove from the heat and season with salt and pepper to taste.
11. Serving suggestion: Serve in pre-heated soup bowls with twists of clementine zest on top of the soup, as well as an assortment of dinner rolls and flavored butters.

Haricots Verts with Toasted Almonds and Caramelized Shallots

Ingredients:

• Kosher salt, to taste
• 3 lb. haricots verts or regular green beans, trimmed
• 2 Tbs. unsalted butter
• 1 Tbs. plus 2 tsp. olive oil
• 5 shallots, thinly sliced
• Freshly ground pepper, to taste
• 3/4 cup sliced almonds, toasted

Directions:

1. Bring a pot of salted water to a boil over high heat.
2. Add the green beans and cook for 2 to 3 minutes.
3. Drain.
4. Immediately transfer to a bowl of salted ice water to stop the cooking.
5. When the beans are cool, drain and set aside.
6. In a large sauté pan over medium heat, melt the butter with the 1 Tbs. olive oil.
7. Add the shallots.
8. Season with salt and pepper.
9. Cook, stirring occasionally, until the shallots begin to brown, about 6 minutes.
10. Reduce the heat to medium-low and cook, stirring occasionally, until the shallots are caramelized, about 6 minutes more.
11. Transfer to a paper towel-lined plate.
12. In the same pan over medium-high heat, warm 1 tsp. of the olive oil.
13. Add half of the green beans.
14. Season with salt and pepper.
15. Cook, stirring occasionally, until they are heated through and lightly browned, 3 to 4 minutes.
16. Add half each of the shallots and almonds and stir to combine.
17. Transfer to a bowl. Repeat with the remaining olive oil, green beans, shallots and almonds.
18. Toss all of the beans together, then transfer to a serving bowl.
19. Serve immediately.

Roasted Butternut Squash

Ingredients:

• 4 medium butternut squash (4 to 5 pounds total)
• 1 c unsalted butter, melted and cooled
• 1/2 cup light brown sugar, packed
• 1 tablespoon kosher salt
• 1 -2 teaspoon fresh ground black pepper

Directions: 

1. Preheat the oven to 400°.
2. Cut off the ends of each butternut squash and discard.
3. Peel the squash and cut in half lengthwise.
4. Using a spoon, remove the seeds and cut the squash into 1 1/4″ to 1 1/2″ cubes (large and uniform is best).
5. Place them on a baking sheet.
6. Add the melted butter, brown sugar, salt and pepper.
7. With clean hands (seriously? The recipe TELLS you this?) toss all of the ingredients together.
8. Spread out in a single layer on the baking sheet.
9. Roast for 45 minutes to 55 minutes, until the squash is tender and the glaze begins to caramelize.
10. Turn the squash while roasting a few times with a spatula to be sure it browns evenly.
11. Adjust seasonings if needed.

Hasselback Potatoes

Ingredients:

• 25 small white potatoes (about 2 1⁄2 lb.)
• 3/4 cup (1 stick) unsalted butter, melted,
• plus more for brushing
• 50 fresh sage leaves
• Flaky sea salt (such as Maldon)

Directions:

1. Preheat oven to 400°.
2. Peel potatoes.
3. Then use peeler to shave off some flesh as needed to give potatoes a smooth, rounded egg shape.
4. Cut potatoes crosswise into thin slices, stopping 1⁄4” before cutting all the way through.
5. Place potatoes on a rimmed baking sheet.
6. Gently press down on them to fan slices in one direction.
7. Brush potatoes all over with 1⁄2 cup butter.
8. Tuck 2 sage leaves into each potato.
9. Season with salt.
10. Roast potatoes, brushing occasionally with more butter, until fork-tender, golden brown, and crisp, 25–30 minutes.

Ginger Citrus Shrimp Skewers

Ingredients:

• 150 jumbo shrimp, shelled and deveined (tails intact.)
• 3 1/8 cups butter
• 12 1/2 cups freshly squeezed orange juice
• 1 1⁄2 sherry wine
• 1/4 cup orange zest
• 25 scallions, tops and white, minced
• 1⁄4 cup teaspoons ginger root, freshly grated

Directions:

1. Soak long 6 or 8” wooden skewers in water for 30 minutes.
2. Push skewers through shrimp lengthwise from top to tail, 2 shrimp per skewer.
3. Combine all other ingredients in saucepan’
4. Cook over low to medium heat, stirring, until butter is completely melted.
5. Dip skewered shrimp in orange sauce and position on oiled grill rack about 4 inches above the coals.
6. Baste liberally with sauce.
7. Grill for 2 minutes.
8. Turn shrimp over and baste again, cooking for another 2 minutes.
9. Smaller shrimp will be done at this point, but continue basting and turning larger shrimp until they are pink and cooked through.
10. Remove from heat immediately when done, as they will get tough if overcooked.
11. Use any remaining sauce for a dip for shrimp

Serves: 50

Lamb Pops with Green Goddess Mint Dipping Sauce

Lamb Pops Ingredients:

• 1 Tab chopped garlic
• 1 Tab chopped fresh peeled ginger
• 1/4 c low-sodium soy sauce
• 1/2 c extra-virgin olive oil, plus extra for pan
• 2 Tab cracked black pepper
• 24 lamb chops, frenched and completely trimmed (See “How to French a Rack of Lamb’ on the blog)

Directions:

1. In a medium bowl, whisk together garlic, ginger, soy sauce, 1/4 cup oil, and pepper.
2. Place lamb chops in a large shallow baking dish.
3. Pour over garlic mixture.
4. Cover and let marinate, refrigerated, overnight.
5. Preheat grill or a grill pan over medium high heat.
6. Remove lamb chops from marinade.
7. Wipe off any excess.
8. Place on grill.
9. Season with salt and pepper.
10. Grill, rotating lamb chops 1/2 turn after 1 minute, and continue grilling until cross-hatch marks form, about 1 minute more.
11. Turn lamb chops and repeat process on opposite side.
12. Transfer chops to a warm plate and let stand 3 to 5 minutes before serving with dipping sauce.

Green Goddess Mint Dipping Sauce

Ingredients:

• 1 bunch scallions
• 1 bunch cilantro
• 2 bunches mint leaves
• 14 macadamia nuts
• 1/2 c white balsamic vinegar
• 4 oz extra-virgin olive oil
• Sea salt and freshly ground pepper

Directions:

1. Place scallions, cilantro, mint leaves, macadamia nuts, vinegar, olive oil, and 1/4 cup water in the jar of a blender.
2. Season with salt and pepper.
3. Blend until pureed.

Boxing Day Meat Pies

Ingredients:

• 1 Tab olive oil
• 2 lb chicken thigh fillets, trimmed, cut into 1⁄2” pieces
• 6 oz rindless short cut bacon rashers, chopped (a rasher is a thin cut slice of bacon.)
• 6 green onions, chopped
• 2 garlic cloves, crushed
• 8 oz button mushrooms, sliced
• 2 Tab flour
• 1/2 cup chicken stock (not broth)
• Salt and pepper
• 1/3 cup light cooking cream (1/2 & 1⁄2)
• 2 pkg Goya “Tapas Para Empanadas” (12/pk) thawed
• 1 egg, lightly beaten
• 3 sheets frozen puff pastry, partially thawed
• Sesame seeds, to decorate

Directions:

1. Heat oil in a large frying pan over medium-high heat.
2. Add chicken in batches.
3. Cook, stirring for 5 minutes or until browned.
4. Transfer to a bowl.
5. Add bacon to pan.
6. Cook, stirring until golden.
7. Add onion, garlic and mushroom.
8. Cook until mushroom is tender.
9. Return chicken to pan.
10. Add flour.
11. Cook, stirring for 1 minute.
12. Add stock, salt and pepper.
13. Reduce heat to low.
14. Simmer, covered for 15 minutes or until sauce thickens.
15. Stir in cream.
16. Remove from heat.
17. Cool. (this can be done in advance)
18. Preheat oven to 400°
19. Grease muffin tins.
20. Place one Goya round in each muffin cup.
21. Trim edge.
22. Brush with egg.
23. Spoon chicken mixture into cases.
24. Cut puff pastry into rounds to fit the top of the muffins (A biscuit cutter-works perfectly).
25. Dampen the edge of the pastry round
26. Place the round over filling, damped side down.
27. Trim edge.
28. Seal edge with fork.
29. Repeat with remaining puff pastry.
30. Brush tops with egg.
31. Sprinkle with sesame seeds.
32. Bake for 25-30 minutes or until golden and puffed.
33. Serve.

Yield 24 muffin tin sized

Lammingtons

These delectable morsels are best sellers at Australian bake sales and a great accompaniment to afternoon tea.
Yield 24

Chocolate Icing-prepare first
1 c milk
4 Tab (1/2 stick) unsalted butter
1 Tab pure vanilla extract
8 c confectioners’ sugar, sifted
1 c cocoa powder, sifted

Directions:

Place the milk and butter in a small saucepan over medium heat, and heat until butter is melted.
Transfer to a medium heat-proof bowl; add the vanilla extract, confectioners’ sugar, and cocoa
powder. Stir until combined.

Note: To ensure that icing stays at the proper consistency while the cakes are prepared, the bowl
must sit over a pan of simmering water

Cake Ingredients: 

1 c (2 sticks) unsalted butter, room temperature, plus more for pans
2 2/3 c cake flour, (not self-rising), plus more for pans
2 c sugar
2 tsp pure vanilla extract
4 large eggs
2 tsp baking powder
1/4 tsp salt
1 c milk
2/3 c strawberry jam
1 pound shredded sweetened coconut

Directions:

1. Preheat oven to 325°.
2. Butter two 9-by-13-inch baking pans.
3. Line bottoms with parchment.
4. Butter parchment.
5. Dust with flour; tap out excess; set pans aside.
6. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 3 minutes.
7. Add vanilla and eggs, one at a time; beat until incorporated.
8. Sift together flour, baking powder, and salt.
9. Add to egg mixture in three additions, alternating with the milk and beginning and ending with the flour mixture.
10. Divide batter between prepared pans.
11. Place in oven.
12. Bake until a cake tester inserted into middles comes out clean, about 30 minutes.
13. Cool slightly on wire racks.
14. Remove from pans. Turn out cakes onto racks; cool completely.
15. Spread one of the cooled cakes with the jam.
16. Place other cake on top.
17. Using a serrated knife, trim edges of sandwiched cakes.
18. Cut into 24 two-inch squares.
19. Place the coconut in a medium bowl; set aside.
20. Place the bowl of chocolate icing over a saucepan filled with 2 inches of gently simmering water.
21. Place a jam-filled cake square in the bowl of chocolate icing; using forks to turn the square, coat all sides.
22. Allow excess icing to drip off.
23. Transfer square to bowl of coconut.
24. Using clean forks to turn square, coat it with coconut.
25. Transfer coated square to wire rack to stand until coating has set, about 15 minutes.
26. Continue until all squares have been coated.

Anzac Biscuits

ANZAC biscuits have long had an association with the Australia/New Zealand Army Corps (ANZAC)
troops sent to Gallipoli during WWI. The biscuit appears to be a variant of the Scottish oat cake, said
to be from the Scottish-influenced city of Dunedin. The recipe was created to ensure the biscuits
would keep well during naval transportation to loved ones who were fighting abroad. The finished
biscuits are quite chewy and crisp, and have a long shelf-life.

Desiccated Coconut is dried, shredded (or flaked) Coconut.  It can be bought sweetened or unsweetened, flaked or shredded, and grated fine, medium or coarse.

Ingredients:

• 2 c plain (non-self raising) flour
• 1 c white or brown sugar (brown sugar gives more colour and flavour)
• 4 Tab honey
• 1 cup desiccated coconut (several other recipes used regular shredded/flaked)
• 1 tsp baking soda
• 2 Tab of water
• 2 c rolled or instant oats
• 1 c butter or margarine

Directions:

1. Mix the dry ingredients in a bowl,.
2. Melt the syrup and butter in a saucepan.
3. Add the baking soda and water to the syrup mix.
4. Mix the wet and dry ingredients, adding water if necessary.
5. Separate and roll the mixture into small balls.
6. Flatten them on oven trays.
7. Bake at 300° for about 20 minutes or until golden brown.

White Chocolate Raspberry Cheesecake

Ingredients:

• 1 c chocolate cookie crumbs
• 3 Tab white sugar
• 1/4 c butter, melted
• 1 (10 ounce) package frozen raspberries
• 2 Tab white sugar
• 2 teaspoons cornstarch
• 1/2 cup water
• 12 oz chopped white chocolate
• 1/2 cup half-and-half cream
• 3 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 3 eggs
• 1 teaspoon vanilla extract

Directions:  

1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter.
2. Press mixture into the bottom of a 9 inch springform pan.
3. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water.
4. Bring to boil, and continue boiling 5 minutes, or until sauce is thick.
5. Strain sauce through a mesh strainer to remove seeds.
6. Preheat oven to 325°.
7. In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
8. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth.
9. Beat in eggs one at a time.
10. Blend in vanilla and melted white chocolate.
11. Pour half of batter over crust.
12. Spoon 3 tablespoons raspberry sauce over batter.
13. Pour remaining cheesecake batter into pan.
14. Again spoon 3 tablespoons raspberry sauce over the top.
15. Swirl batter with the tip of a knife to create a marbled effect.
16. Bake for 55 to 60 minutes, or until filling is set.
17. Cool, cover with plastic wrap’
18. Refrigerate for 8 hours before removing from pan.
19. Serve with remaining raspberry sauce.

Serves:12

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.

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

Lets Get Fresh On our Visit to Provence

Wild Mushroom Pate
Cheese and Olive plate

La Crème de Tomatoes en Coute soup

Turkey Breast Provencal
Harcourt’s Verte
Cheese Souffle

Pavlova with Fresh Fruits

Cheese Tray with Olives

Choose 3 cheeses enough to serve 10

Suggestions:
A French Camembert
A brie
A blue Cheese
Any hard cheese
A sliced Baguette
A bowl of assorted olives

Wild Mushroom Pate

Ingredients:

• 3 Tab unsalted butter
• 1/2 c finely chopped shallots
• 2 tsp minced garlic
• 8 oz wood ear or shiitake mushrooms, stems trimmed, wiped clean and coarsely chopped
• 8 oz fresh morel mushrooms, stems removed, wiped clean, and coarsely chopped
• 8 oz fresh chanterelle mushrooms, stems trimmed, wiped clean and coarsely chopped
• 1/2 c dry white wine
• 1 1/2 tsp fresh thyme
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 3 Tab chopped fresh parsley leaves
• 1 tsp truffle oil
• 4 oz softened cream cheese
• 4 oz softened goat cheese
• Toast points and crackers, accompaniment

Directions:

1. In a large skillet, melt the butter over medium-high heat.
2. Add the shallots and garlic and cook, stirring, until soft and fragrant, 2 to 3 minutes.
3. Add the mushrooms and cook, stirring, until wilted and starting to brown.
4. Add the wine, thyme, salt, and pepper, and cook, stirring, until the wine is nearly all evaporated, 5 minutes.
5. Add the parsley and truffle oil and cook for 30 seconds.
6. Transfer to a food processor.
7. Process with the cheeses until well combined.
8. Adjust seasoning, to taste.
9. Transfer to a decorative ramekin or bowl, cover and refrigerate until set, 3 to 4 hours.
10. Serve chilled with toast points (Trader Joes has little bread ovals)

Madroña’s La Crème de Tomates en Croute

Ingredients:

• 4 lbs. Fresh tomatoes, quartered
• 11/2 lb. Yellow onions, chopped
• 8 cloves garlic, peeled
• 2 bay leaves
• pinch thyme
• 5 Tbs. Butter
• 4 C. heavy cream
• salt and white pepper
• 3 Tbs. Tomato paste, depending on ripeness of tomatoes
• 2 lbs. Frozen puff pastry
• 8-10 ovenproof soup crocks

Directions:

1. Cook onions in butter until soft, then add tomatoes and seasonings.
2. Cook slowly, uncovered, for four hours.
3. Run through a blender or food processor and strain.
4. Add the cream and correct the seasonings.
5. Bring to a boil and set aside.
6. Preheat oven to 450°.
7. Roll out pastry to about 1/8″ thick.
8. Paint the surface with an egg wash.
9. Cut circles of pastry about 2″ larger in diameter than the soup crocks (ovenproof) in which the soup will be served.
10. Cool the soup slightly; place it in the crocks.
11. Lay the circle of puff pastry on top of the crocks. Make sure the pastry is very cold or slightly frozen so it does not sink into the soup. The egg wash should be down so it helps form a seal between the bowl and the pastry.
12. Bake for 20  minutes in a 450° oven, or until golden brown. Do not open the oven during baking, as this will cause the pastry to fall.
13. Serve immediately. (Tank frozen dough and soup to hosts house.  Heat soup, assemble and bake at hosts house.)

Harcourts Verte (French Green Beans)

Ingredients:

• 2 lb French string beans, both ends removed
• Kosher salt
• 1 1⁄2 red onion, large- diced
• 1 red bell pepper, large diced
• 1 yellow bell pepper, large diced
• Good olive oil
• Freshly ground black pepper

Directions:

1. Preheat the oven to 425°.
2. Blanch the string beans in a large pot of boiling salted water for just 4 minutes.
3. Drain immediately and immerse in a large bowl of ice water to stop the cooking.
4. When they are cool, drain and set aside.
5. Meanwhile, in a large bowl toss the onion and bell peppers together with 2 tablespoons of olive oil and sprinkle generously with salt and pepper.
6. Place in a single layer on a baking sheet and roast for about 15 minutes, tossing with a spatula from time to time to be sure the vegetables roast evenly.
7. Just before serving, reheat the string beans in a large saute pan drizzled with a little olive oil.
8. Sprinkle with salt and pepper and arrange on a platter. Spoon the roasted vegetables over the string beans and serve hot or at room temperature.

Turkey Breast Provencal

• 2 full turkey breasts, split (or enough for your party ~6 oz per person, one larger breast may do)
• 1 tsp salt
• 1⁄2 t pepper
• 1/8 tsp t cayenne
• 4 tsp Herbes de Provence
• 1/4 c olive oil
• 1⁄2 c thinly sliced shallot
• 1 c pitted and sliced green olives
• 1 c brine cured pitted olives (such as Klamata) halved lengthwise, brine reserved
• 2 c chicken or turkey broth
• juice and zest of 1 lemon
• 1 tsp ground cumin
• 1⁄4 c fresh, chopped parsley
• 1⁄4 c cold butter, cut into bits
• Roux – 1 Tab butter, 1 Tab flour
• 1/2 c minced parsley

Turkey Breast Directions:

1. Sprinkle skin sides of turkey with half the salt, pepper and cayenne.
2. Turn them over and sprinkle skinless sides with herbes de provence, remaining salt, pepper and cayenne.
3. Let rest, skin side up, at least 10 minutes.
4. Arrange turkey breasts in baking pan, cover with olive oil, the shallot and olives.
5. Pour 1⁄4 cup of White Wine in bottom of pan to prevent burning.
6. Cover with foil and bake at 350° for about an hour. The internal temperature should be 165 at the thickest part of the breast, and juices should run clear.
7. Let rest at least 15 minutes.

Sauce Directions:

1. Separate the drippings from the fat with a fat separator.
2. Mix in the chicken or turkey broth, lemon zest and juice, 3 T reserved olive brine and cumin.
3. Simmer until reduced by about half.
4. Make the roux by melting the 1 Tab butter in a pan and adding the flour. Cook until the roux is a light brown (a whisk or gravy maker works well here).
5. Add reduced broth mixture and incorporate into the roux.
6. Swirl in the butter until creamy.
7. Add parsley.
8. Slice turkey.
9. Serve turkey slices, olive & shallot mixture with a bit of sauce over.
10. Pass remainder of the sauce.

Classic Cheese Souffles in Individual Ramekins

Ingredients:

• 3 Tab finely grated Parmesan cheese
• 2 c whole milk
• 5 tab unsalted butter
• 6 Tab flour
• 1 tsp paprika
• 1 tsp salt
• pinch of ground nutmeg
• 10 large egg yolks
•  1 1/2 c coarsely grated Gruyère or sharp cheddar cheese
• 10 large egg whites

Directions:

1. Preheat oven to 400°.
2. Butter 10 individual ramekins.
3. Add Parmesan cheese to each dish, rotating at a tilt, coating bottom and sides.
4. Heat milk in heavy small saucepan over medium-low heat until simmering.
5. Melt butter in a large saucepan over medium heat.
6. Add flour and whisk until mixture begins to foam and flour loses its raw taste (about 3 minutes — avoid browning).
7. Remove saucepan from heat for 1 minute.
8. Pour in warm milk, whisking until smooth.
9. Return to heat and cook, whisking constantly until thick (2 to 3 minutes).
10. Remove from heat, and whisk in paprika, salt, and nutmeg.
11. Add egg yolks 1 at a time, whisking to blend after each addition.
12. Sprinkle in cheese and whisk to incorporate.
13. With a rubber spatula or wooden spoon, scrape soufflé base into large bowl.
14. Cool to lukewarm.
15. Using electric or stand mixer, beat egg whites in a clean, large bowl until stiff but not dry (whites that are too dry cook and taste grainy).
16. Fold 1⁄3 of whites into the soufflé base to lighten.
17. Fold in remaining whites in 2 additions.
18. Transfer batter to prepared dishes, divided equally.
19. Set dishes onto the sheet pan.
20. Place in oven on the lowest rack level.
21. Immediately reduce oven temperature to 375°.
22. Bake until soufflés are puffed, tops golden brown, and center moves slightly when dish is shaken gently (about 25 minutes). Avoid opening oven door during first 20 minutes.
23. Serve immediately.

Serves:  10

Pavlova 

• 6 large egg whites
• 1 1/4 c (superfine (castor) sugar
• 1/2 tsp pure vanilla extract
• 1 1/3 tsp white vinegar
• 2/3 Tab cornstarch (corn flour)

Topping:

• 1 c heavy whipping cream
• 1 1/2 Tab granulated white sugar (or to taste)
• 1/2 tsp pure vanilla extract
• Fresh fruit – strawberries, raspberries, blackberries, or other fruit of your choice

Directions:

1. Preheat oven to 250°.
2. Place rack in center of oven.
3. Line a baking sheet with parchment paper.
4. Draw a 10 4” circles on the paper. They do not have to be perfect
5. Turn the parchment paper over so the circle is on the reverse side.
6. In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium speed until they hold soft peaks.
7. Start adding the sugar, a tablespoon at a time, and continue to beat, on high speed, until the meringue holds very stiff and shiny peaks. (Test to see if the sugar is fully dissolved by rubbing a
   little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers).
8. Beat in the vanilla extract.
9. Sprinkle the vinegar and cornstarch over the top of the meringue.
10. With a rubber spatula, gently fold in.
11. Spread the meringue inside the circles drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You want a slight well in the center of the meringue to place the whipped cream and fruit.)
12. Bake for 60 to 75 minutes or until the outside is dry and is a very pale cream color.
13. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.)
14. The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days.
15. Just before serving gently place the meringue onto a serving plate.
16. Put a generous serving of the whipped cream in the center of each serving and top with the Berries

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

As our weather turns “cold” we look to the comfort and variety of our home state with a quick flight to “The City”.

Contrary to popular belief, Cioppino is native to San Francisco, not Italy, as sometimes assumed. According to Wikipedia, Cioppino is traditionally made from the catch of the day, which in San Francisco is typically a combination of Dungeness crab, clams, shrimp, scallops, squid, mussels, and fish all sourced from the Pacific Ocean. The seafood is then combined with fresh tomatoes in a wine sauce, and served with toasted bread, either local sourdough or French bread.  Cioppino was developed in the late 1800s primarily by Italian fishermen who settled in the North Beach neighborhood of San Francisco, many from the port city of Genoa. Originally it was made on the boats while out at sea and later became a staple as Italian restaurants proliferated in San Francisco. The name comes from ciuppin, a word in the Ligurian dialect spoken in Genoa meaning; to chop; or chopped, which describes the process of making the stew by chopping up various leftovers of the day’s catch.

A Taste of San Francisco

Won Tons with Sweet and Sour Sauce

Fried Artichoke Hearts with Lemon Garlic Aioli

Traditional Caesar Salad

Cioppino
Sourdough Bread

Bittersweet Chocolate Orange Fondue

Won Tons with Sweet-Sour Sauce

Ingredients:

• 1 can (14 ounces) pineapple tidbits
• 1/2 cup packed brown sugar
• 1 tablespoon cornstarch
• 1/3 cup cider vinegar
• 1 tablespoon reduced-sodium soy sauce
• 1/2 cup chopped green pepper
• 1/2 pound ground pork
• 2 cups finely shredded cabbage
• 3/4 cup finely chopped canned bean sprouts
• 1 small onion, finely chopped
• 2 eggs, lightly beaten
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 packages (12 ounces each) wonton wrappers (please ensure you have at least 34 wrappers )
• Oil for deep-fat frying

Directions:

1. Drain pineapple, reserving juice.
2. Set pineapple aside.
3. In a large saucepan, combine brown sugar and cornstarch.
4. Gradually stir in pineapple juice, vinegar and soy sauce until smooth.
5. Bring to a boil; cook and stir for 2 minutes or until thickened.
6. Reduce heat; stir in green pepper and pineapple.
7. Cover and simmer for 5 minutes;.
8. Set aside and keep warm.
9. In a large bowl, combine pork, cabbage, sprouts, onion, eggs, salt and pepper.
10. Place about 1 tablespoonful in the center of a wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.)
11. Moisten edges with water; fold opposite corners together over filling and press to seal.
12. Repeat.
13. In an electric skillet, heat 1 in. of oil to 375°. Fry wontons for 2-1/2 minutes or until golden brown, turning once.
14. Drain on paper towels.
15. Serve with sauce

Serves: 34
NOTE: Recipe makes ~2.5 cups of sauce due to the chunks of pineapple.

Fried Artichoke Hearts with Lemon Garlic Aioli

Aioli

Ingredients:

• 1 cup mayonnaise
• 5 garlic cloves, put through a garlic press
• Juice of 1/2 lemon
• 1 teaspoon sugar
• 1 teaspoon Tabasco sauce
• Salt and freshly ground black pepper to taste

Directions:

Mix all ingredients together and season to taste, may be made 1-2 weeks in advance

Artichoke Hearts

Ingredients:

• 2 packages frozen artichoke hearts (may be found at Trader Joes)
• 1/2 cup flour
• 3 large eggs
• Salt
• Freshly ground black pepper
• 2 tbsp grated lemon rind
• 2 cups dry breadcrumbs
• 2 cups vegetable oil
• 1 medium lemon, cut into wedges

Directions:  

1. Rinse frozen artichoke hearts in a strainer under warm running water to defrost.
2. In a medium skillet, bring 2cups of water to a boil and add 1 tsp salt.
3. Place artichokes in a single layer in pan and cook, covered, over medium heat, about 3 minutes.
4. Using a pair of tongs, transfer artichoke hearts to a colander.
5. Let cool slightly.
6. Blot thoroughly dry with a paper towel.
7. Place flour in a bowl.
8. In another bowl, beat eggs with 1 tsp salt and pepper.
9. In a third bowl, combine lemon rind with breadcrumbs.
10. Dredge artichoke hearts in flour and shake off excess.
11. Lightly coat with egg, letting the excess drip off.
12. Thoroughly coat in breadcrumb mixture.
13. Arrange in a single layer on a platter lined with waxed paper.
14. Refrigerate for at least 1 hour to set coating.
15. In a deep 12-inch skillet, heat vegetable oil over medium-high heat.
16. Fry artichokes on both sides until lightly golden.
17. Transfer with tongs to paper towels to drain.
18. To serve, arrange on a large platter and garnish with lemon wedges.

Classic Caesar Salad

Croutons Ingredients:  

• 4 slices French or sourdough bread cut into cubes
• 4T melted butter
• 2T olive oil
• 3 crushed garlic cloves

Crouton  Directions:

1. To make croutons, sauté the bread cubes in butter and olive oil adding 3 of the garlic cloves to the pan.
2. Turn until crispy and brown on all sides,
3. Drain on paper towel. As an alternative, the ingredients can all be placed into a baking dish, tossed and baked on 350° until crisp—about 7 minutes or until browned.
4. Toss again once during baking.

Salad Ingredients:

• 1 crushed garlic cloves-more to taste
• 1 large or 2 small heads romaine lettuce
• 8 Tab olive oil
• ½ t anchovy paste or whole anchovy filets (OR Substitute 1t soy sauce)
• juice of one lemon (3T)
• salt & fresh ground pepper to taste
• 1 coddled egg
• ~1/2 C grated Parmesan

Salad Directions:

1. Rub a glass bowl with the remaining garlic.
2. Add the torn romaine.
3. Toss with the remaining olive oil.
4. Then the remaining ingredients in order given.
5. Serve immediately.
   NOTE: This serves ~6 people. Due to the different party sizes, please adjust quantity to your sized party. For drama, this could be done tableside 

Sourdough Bread
EJU NOTE: Since getting this from Ginger a couple months ago I’ve made this recipe about 20 times—other than feeding the starter (1 minute) and the proofing time (30 minutes), it literally takes 7 minutes and yes, I timed it. I put down saran or parchment to knead the dough so clean up is less than 10 seconds. Some recipes recommend putting a pyrex bowl with an inch of water into the oven when you first turn it on to add some moisture. I didn’t see any real difference and have done it both ways.
Source: Ginger Kleerup

Primary batter—Do 12 hours before making the bread:

Primary Batter Ingredients:  

• 1 c sourdough starter (Elizabeth or Lainey will have this for you, please bring a clean glass jar that will hold at least 2C)  (The starter recipe is on the blog)
• 1 1/2 c flour
• 1 c warm water

Primary Batter Directions; 

1. Mix in a large bowl. Cover with plastic wrap.
2. Place in a warm, draft free area for about 12 hours for proofing.  It should get bubbly.
3. Stir.
4. If you wish, remove 1C and use to make again later.Use to make biscuits, bread, pancakes, waffles, whatever.
   NOTE: Biscuits are faster to bake than bread – but the traditional round San Francisco Sourdough is my favourite. Further NOTE: the recipe makes 1 loaf or about 10 biscuits, you will need to double or triple for
   your party. Assume ¼ loaf or 2 biscuits per person.

To make the bread/biscuits

Bread/Biscuit Ingredients:

• 1 1/2 c primary batter
• 1 c flour
• 1/2 tsp salt
• 1 Tab sugar
• 1/4 tsp baking soda
• butter, melted

Bread/Biscuit Directions:

1. Mix ingredients, except butter, gently.  Dough will be very soft.
2. Turn out on floured board and knead for approximately 1/2 minute.
3. -Either shape into a round and put on cookie sheet, baste with a bit of melted butter
   — OR roll out with floured rolling pan (or pat with floured hands) until about 1/2 inch thick and cut with floured biscuit cutter.
   Carefully lift and baste with butter. Place close together on pan.
4. Place in warm place for proofing for 30 minutes.
5. Bake 30 – 35 minutes at 375º for biscuits or a bit longer (40-45) for the single loaf—it will brown and crack a bit.

Cioppino

Compliments of Jerry Stefani. Jerry recommends substituting a slice of store bought Sourdough Bread in place of the traditional pasta. Place a slice in individual bowls and cover with the finished Cioppino. Sauce (can be made in advance):

Sauce Ingredients:

• 1/2 cup olive oil
• 2 medium onions, halved and thinly sliced
• 6 cloves garlic, chopped
• 3 bay leaves
• 1/2 cup chopped parsley
• 1/4 cup chopped sweet basil
• Crushed red pepper, to taste
• Dash cinnamon
• Kosher salt, to taste

Sauce Directions:

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onions and sauté until translucent.
3. Add the garlic, bay leaves, parsley and basil .
4. Cook, stirring, just to warm the garlic—do not let it brown.
5. Stir in the crushed tomatoes, tomato puree, water, clam base, brown sugar, celery salt, Worcestershire sauce,black and red peppers, cinnamon and salt to taste.
6. Bring to boil, reduce heat to low-medium and simmer uncovered for about 1 hour and 15 minutes, stirring occasionally, until thickened.

Finishing the Cioppino—At the hostess’ home

Ingredients:

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 clove garlic, chopped
• 1/4 cup white wine
• 1 pound Little Neck clams
• 1/2 pound mussels, scrubbed
• 2 quarts Cioppino Sauce, recipe follows
• 2 dashes Worcestershire Sauce
• Pinch saffron
• 2 1/2 pound Dungeness crab, cooked, cleaned and cracked,
• or 1 pound cooked crab meat (preferably Dungeness)
• 1 pound medium shrimp, shell on
• 1/2 pound firm-fleshed white fish fillets cut in 2-inch cubes

Directions:

1. Put the olive oil, butter, and garlic in a wide, deep pot over medium heat, and cook, stirring, until the garlic is fragrant, but not brown.
2. Add the wine.
3. Turn the heat up to medium-high and steam until the clams start to open, about 5 minutes.
4. Add the mussels, cover and steam until the just start to open, about 2 minutes.
5. Now stir in the cioppino sauce, the Worcestershire sauce and saffron and bring to a simmer.
6. Add the cracked crabs, if using, and the shrimp, and simmer for about 5 minutes.
7. Then gently stir in the fish and simmer until they are all just cooked through, about 5 minutes. (If using cooked crab meat, stir it in very gently the last minute or so of cooking time.)

Bittersweet Chocolate Orange Fondue

NOTE: This serves 4, so you will need to double and place into two fondue pots at the table or move to another room for coffee and dessert to make an easier reach. Do not feel limited by the ingredients noted below, go with whatever looks good. For example dates, marshmallows, macaroons, apples, etc could also be used.

Ingredients:

• 1/3 cup whipping cream
• 1 1/2 teaspoons (packed) grated orange peel
• 8 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped (Preferably Ghirardelli)
• 3 tablespoons Grand Marnier or other orange liqueur
  Dippers
• 8 1-inch pieces pound cake
• 8 1-inch pieces angel food cake
• 8 fresh strawberries, hulled
• 2 kiwis, peeled, each cut into 4 rounds
• 1 small pear, cored, cut into 1-inch pieces
• 1 large banana, cut into 8 rounds
• 1 orange, peel and white pith removed, cut into sections
• 8 dried Calimyrna figs
• 8 dried apricot halves

Directions:

1. Bring whipping cream and grated orange peel to simmer in heavy medium saucepan.
2. Reduce heat to low.
3. Add chopped chocolate and 1 tablespoon Grand Marnier.
4. Whisk until mixture is smooth.
5. Remove fondue from heat and blend in remaining 2 tablespoons Grand Marnier.
6. Transfer fondue to a fondue pot.
7. Place over candle or canned heat burner.
8. Serve with dippers

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

Picnic in the South

Crab Cakes

Fried Green Tomatoes

Peach Burrata

Green Beans with Bacon

Corn on the Cob with Lime Butter

Finger Lickin Good Ribs

Oven Fried Chicken

Grilled Potato Salad

White Cheddar and Bacon Grits

Hush Puppies

Peach Cobbler with Vanilla Ice Cream

Pecan Pie

Whiskey Pie

Crab Cakes

Ingredients:

• 1 lb crab meat. Fresh is best! ( you can use canned from the refrigerated section but make sure it’s “back fin” vs claws or Trader Joe’s lump crab)
• ¼ tsp salt
• 1 Tab Worcestershire sauce
• 1 Tab baking powder
• 3 slices white bread, crust removed
• 2 Tab milk (a little extra if bread is dry)
• 1 tsp Old Bay seasoning
• 1 tsp mayo (she swore by Hellman’s which is Best Foods here)
• 1 tsp prepared yellow mustard
• ¼ tsp white vinegar
• 1 egg, beaten
• vegetable oil or shortening

Directions:

1. Break bread into small pieces in bowl.
2. Moisten with the milk until almost soggy.
3. Mix in the rest of the ingredients.
4. Using approximately 2T of mix, shape into cakes. Place on plate.
5. Refrigerate.
6. Fry in a small amount of vegetable oil or shortening.

Serves: 20 cakes at 2 tablespoons/cake or (40 minis at 1 tablespoon/cake)

Source: Hilda Koegel Pitts (Robbie Pitts grandmother)

Fried Green Tomatoes

Ingredients:

• 3 or 4 large firm green tomatoes
• Salt
• 2 c vegetable or peanut oil, for deep-frying
• 1 c buttermilk
• 2 c self-rising flour
• salt
• Freshly ground black pepper

Directions:

1. Slice the tomatoes 1/4-inch thick.
2. Lay them out in a shallow baking pan and sprinkle with salt.
3. Place the tomato slices in a colander and allow time for salt to pull the water out of the tomatoes, approximately 30 minutes.
4. Pat tomatoes dry with paper towels.
5. In a skillet, heat the oil for deep-frying (375°) over medium-high heat.
6. Dip the tomatoes into buttermilk,
7. Then dredge them into flour seasoned with salt and with a dash of pepper.
8. Deep-fry until golden brown.
9. Drain on paper towels.
10. Keep warm.

Expert Tips:

Vidalia Onion Relish

Ingredients:

• 2 sweet white onions, diced (Vidalia if you can get them – usually late April through August)
• 1/2 c mayonnaise
• 1/2 c rice wine vinegar
• 2 Tab brown sugar
• 2 Tab chopped chives

Directions:

1. Mix all ingredients together in a bowl.
2. Cover with plastic wrap and let marinate for a few hours.

Serves: 4 – 6

Source:  Paula Deen

Peach with Burrata and Tarragon

Cut peaches in thirds, remove pit.  Brush with olive oil. Place peach sections on a serving tray. Top each peach portion with 1-2 T burrata, a pinch of fresh tarragon, a drizzle of savory olive oil and Balsamic reduction.  Finish with a tiny pinch of coarse salt.

Oven Fried Chicken

Ingredients::

Nonstick cooking spray, for spraying the rack and chicken
6  c broken bagel chips or Melba toast
4  c rice-corn crispy cereal, such as Crispix
3 Tab oil
5 tsp kosher salt
2 tsp cayenne pepper
2 tsp sweet paprika
1 tsp freshly ground black pepper
2 c light mayonnaise
4 tsp Dijon mustard
12 bone-in, skinless chicken pieces, about 6 ounces each (see Cook’s Note)

Directions:

1. Preheat the oven to 400°.
2. Set a rack on a foil-lined baking sheet. Spray the rack generously with cooking spray.
3. Finely grind the bagel chips and cereal together in a food processor.
4. Transfer the crumbs to a gallon-size plastic bag.
5. Add the oil, salt, cayenne, paprika and ground pepper and toss to mix thoroughly.
6. Whisk the light mayonnaise and Dijon mustard together in a medium shallow bowl.
7. Add the chicken to the mayonnaise mixture and turn to coat all the pieces evenly.
8. Drop the chicken into the plastic bag, seal and shake until each piece is evenly coated.
9. Place the coated pieces on the prepared rack.
10. Spray the chicken pieces evenly with cooking spray.
11. Bake until the coating crisps and browns and an instant-read thermometer inserted in the thickest part of the pieces registers 160°, 35 to 40 minutes.
12. Transfer to a platter and serve hot or at room temperature.

We like to cook the chicken on the bone for a real moist and juicy chicken experience. If you can’t find bone-in skinless chicken, simply pull off the skin before coating. Chicken breast halves can be quite large. To get a healthy 6 ounce portion, cut the breast pieces crosswise with a heavy knife into pieces about the same size as a chicken thigh.

Finger Lickin BBQ Ribs

• 2 1/2 Tab kosher salt
• 1 Tab dry mustard
• 1 Tab paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp freshly ground black pepper
• 1 c port
• 8 pounds baby back pork ribs (8 racks) or St. Louis-style spareribs (4 racks)
• 1 1/2 c KC Masterpiece barbecue sauce plus more

Directions:

1. Preheat oven to 350°.
2. Combine first 5 ingredients in a small bowl.
3. Place each rack of ribs on a double layer of foil.
4. Sprinkle rub all over ribs.
5. Place in ovenproof dish.
6. Add port,.
7. Cover tightly with foil.
8. Bake ribs until very tender but not falling apart, about 2 hours for baby backs and 3 hours for spareribs.
9. Carefully unwrap ribs; pour any juices from foil into a 4-cup heatproof measuring cup.
10. Reserve juices.
11. Let ribs cool completely.
12. When ready to serve, mix reserved liquid with BBQ sauce.
13. Slather the baked ribs with barbecue sauce then broil (or grill) the ribs for a few minutes until the sauce is caramelized.

DO AHEAD: Ribs can be baked up to 3 days ahead.

Juicy Grilled Corn on the Cob

Ingredients:

• 1 gallon water
• ½ c sugar
• 8 ears of corn
• 8 Tab butter, soft
• 4 Tab lime
• 1/2 tsp grated lime peel
• 1/2 tsp salt

Directions:

1. Bring water to a boil.
2. Add sugar.
3. Gently place ears of corn into boiling water Cover the pot, turn off the heat. Let the corn cook in the hot water until tender, about 10 minutes.
4. While corn is cooking, mix softened butter with lime juice, grated peel and salt.

Hush Puppies

Ingredients:

• 6 c peanut oil
• 1 1/2 c self-rising cornmeal
• 1/2 c self-rising flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 small onion, chopped
• 1 c buttermilk
• 1 egg, lightly beaten

Directions:

1. Using a deep pot, preheat oil for frying to 350°.
2. Using a mixing bowl, stir together the cornmeal, flour, baking soda, and salt.
3. Stir in the onion.
4. In a small bowl, stir together the buttermilk and egg.
5. Pour the buttermilk mixture into the dry ingredients and mix until blended.
6. Drop the batter, 1 teaspoon at a time, into the oil. Dip the spoon in a glass of water after each hushpuppy is dropped in the oil.
7. Fry until golden brown, turning the hushpuppies during the cooking process.

Green Beans with Bacon

Not all green beans are alike. The longer the bean was on the vine, the tougher it can be. Fresh, young beans should be able to cook up perfectly well in less than 6 minutes. Tough old beans, you’ll have to cook a lot longer to get them tender. Look for beans that easily snap in half when you bend them.

Ingredients:

• 10  pound fresh green beans, ends snipped off and discarded, extra long beans, cut in half if you want
• Salt
• 8  slices of bacon
• Black pepper
• 5 Tab lemon juice or cider or red wine vinegar

Directions:

1. Heat a pot of salted water to a rolling boil (1 Tbsp salt for 2 quarts of water).
2. Add the green beans and boil them for 4-5 minutes, until just tender enough to eat (you may have to cook longer depending on the particular green beans you have).
3. Drain and set aside.
4. While the water is heating up to boil the beans, slowly cook the bacon until crispy in a large sauté pan set over medium-low heat.
5. Use a slotted spoon or a fork to remove the bacon from the pan.
6. Set the bacon on paper towels to sop up the excess fat.
7. You should have about one tablespoon of fat left in the pan. Pour off any fat beyond 1 tablespoon. (Do not pour the fat down the drain or you’ll stop up your drain.) If you have much less fat than a tablespoon left in the pan, add a little olive oil or butter to the pan.
8. Once the green beans are cooked, sauté them over medium-high heat for 1-2 minutes in the bacon fat.
9. Dice the bacon.
10. Add to the pan and sauté another minute.
11. Put the beans and bacon into a large serving bowl and sprinkle generously with freshly ground black pepper.
12. Toss with lemon juice or vinegar and serve at once.

White Cheddar and Bacon Grits

Ingredients:

• 5 c milk
• 1 c quick cooking grits
• 1 tsp salt, divided
• 1/2 tsp ground black pepper, divided
• 1/4 c butter
• 1/4 c grated white Cheddar
• 4 slices bacon, cooked and crumbled

Directions:

1. In a medium saucepan, bring the milk to a boil over medium-high heat.
2. Add the grits, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the butter.
3. Cook and stir frequently, until the grits are soft.
4. Stir in cheese and bacon.
5. Set aside and keep warm.

Bobby’s Grilled Potato Salad

Ingredients:

• 2 lb haricot vert, trimmed (little green beans)
• 48 fingerling potatoes
• 4 Tab kosher salt
• 1 ½ c  red wine vinegar
• 8  Tab freshly squeezed lemon juice
• 8 Tab  Dijon mustard
• 4  Tab clover honey
• Salt and freshly ground black pepper
• 4  c extra-virgin Greek olive oil, plus more for drizzling
• Canola oil, for grilling
• 1 ½ lbs feta, crumbled
• 1 1/2 c pitted Kalamata olives
• 8  Tab lightly chopped fresh oregano
• Fresh parsley leaves, for garnish

Directions:

1. Bring a large pot of salted water to a boil and cook the haricot vert until al dente, about 90 seconds.
2. Shock in ice water.
3. Drain well.
4. Chop in halves or thirds and reserve.
5. Put the potatoes in a large pot, cover with 2 inches cold water and add 1 tablespoon salt.
6. Bring to a boil and cook until a small knife inserted into the center of the potato meets with some resistance, about 5 minutes.
7. Drain well.
8. Pace on a baking sheet and let cool slightly.
9. Halve lengthwise.
10. Whisk the vinegar, lemon juice, mustard, honey and salt and pepper.
11. Slowly whisk in the olive oil until emulsified.
12. Heat the grill to medium heat. T
13. Toss the potatoes with canola oil.
14. Sprinkle with salt and pepper.
15. Grill until golden brown in spots, tossing occasionally, about 5 minutes.
16. Remove and toss with some of the vinaigrette.
17. Combine the potatoes, green beans, feta cheese, olives and oregano in a bowl.
18. Toss with more of the vinaigrette.
19. Taste and season with salt and pepper if necessary.
20. Scatter the parsley leaves over the top and drizzle with a bit more olive oil.

Pecan Pie

Ingredients:

• 3 eggs slightly beaten
• 1C. either light or dark Karo
• 1 c sugar
• 2 T butter, melted
• 1t vanilla
• 1 ½ c. Pecans
• 1 9” unbaked pie shell

Directions:

1. Preheat oven to 350°
2. In a large bowl, stir the first 5 ingredients until well blended.
3. Stir in pecans.
4. Pour into pie shell with foil around the rim to prevent burning.
5. Bake 50-55 minutes.
6. Remove the foil for the last 15 minutes.
7. Test by inserting a knife half way between center and the edge of the crust. Knife should come out clean.

Whiskey Pie

Ingredients:

• 4-5 medium sweet potatoes
• 10 inch pie crust + top
• 1/2 lb butter
• 1 1/2 c sugar
• 1 Tab whole all spice, crushed fine
• 10 Tab bourbon
• 10 Tab water

Directions:

1. Boil 4-5 medium sweet potatoes until done.
2. Peel when cool.
3. Make a (10”) pie crust-if the crust recipe calls for 3/4c shortening, use ¼ c less.
4. Line pie pan with crust and do not trim.
5. Break potatoes into chunks until you round out the pan.
6. Cut 1 stick of butter into pieces over the potatoes.
7. Sprinkle sugar, mixed with allspice (put into a cloth and crush fine).
8. Drizzle 10 T 100 proof bourbon mixed with 10 T water over the potatoes and spices.
9. Roll out second crust, wet first crust then stick this to the bottom crust.
10. Trim ¼ “ from the rim, turn both under and crimp.
11. SEAL WELL.
12. Punch holes in top crust with a fork.
13. Brush top crust with melted butter, then sprinkle with more sugar.
14. Bake 325° 45-60 minutes until “good and brown”

Peach Cobbler with Vanilla Ice Cream

Ingredients:

• 4 c peeled, sliced peaches
• 2 c sugar, divided
• 1/2 c water
• 8 Tab butter
• 1 1/2 c self-rising flour
• 1 1/2 c milk
• Ground cinnamon, optional

Directions:

1. Preheat oven to 350°.
2. Combine the peaches, 1 cup sugar, and water in a saucepan and mix well.
3. Bring to a boil and simmer for 10 minutes.
4. Remove from the heat.
5. Put the butter in a 3-quart baking dish.
6. Place in oven to melt.
7. Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping.
8. Pour mixture over melted butter.
9. Do not stir.
10. Spoon fruit on top, gently pouring in syrup.
11. Sprinkle top with ground cinnamon, if using.
12. Batter will rise to top during baking.
13. Bake for 30 to 45 minutes.
14. Buy good Vanilla or French Vanilla Ice Cream

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

Exploring the Fresh Tastes of Mexico

Tequila Grilled Shrimp

Fresh Vegetable Grilled Quesadillas with Corn Relish

Tropical Cucumber Salad

Baked Chicken Chile Rellenos

Blistered Tri Colored Peppers

Sweet Tamales

Peña Colada Ice Cream

Fruit Skewers

Tequila-Grilled Shrimp

The citrus marinade for these shrimp is spiked with tequila, which makes for a very flavorful grilled appetizer.

Ingredients:

• 3 pound large shrimp, peeled and deveined
• 3/4 c silver or white tequila
• 3/4 c lime juice (from about 3 limes)
• 3/4 c fresh orange juice
• Coarse salt and ground pepper
• 1 jalapeno, seeded and minced
• Lime wedges (for serving)

Directions:

1. In a medium nonreactive bowl, stir together shrimp, tequila, lime juice, and orange juice; season with salt and pepper.
2. Cover with plastic wrap and refrigerate 20 minutes.
3. Heat a grill or grill pan to medium-high.
4. Clean and lightly oil hot grill.
5. Grill shrimp until opaque throughout, 4 to 6 minutes, flipping once.
6. Transfer to a platter and top with jalapeno.
7. Serve shrimp with lime wedges.

Serves
: 12

Fresh Vegetable Quesadillas with Corn Relish

Using raw vegetables in these grilled quesadillas yields a crisp-tender texture and a decidedly fresh flavor perfect for a hot day. Plus, it’s a great way to save time.

Ingredients:

• 2 tablespoon olive oil, plus more for grates
• 8 ears corn (husks and silks removed), or 1 package (10 ounces) corn kernels, thawed
• 2 bunch scallions, half of bunch thinly sliced, other half cut into 2-inch lengths
• 2 tablespoon fresh lime juice
• Coarse salt and ground pepper
• 8 flour tortillas
• 3 cups shredded Monterey Jack cheese
• 2 yellow squash, halved crosswise and thinly sliced lengthwise
• 2 orange bell pepper (ribs and seeds removed), thinly sliced

Directions:

1. Heat grill to low; lightly oil grates.
2. Cut off tip of each cob.
3. One at a time, stand each ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels.
4. Discard cobs.
5. Add sliced scallions, lime juice, and oil to bowl.
6. Season with salt and pepper.
7. Toss to combine.
8. Set corn relish aside.
9. Place tortillas on a work surface.
10. Dividing evenly, sprinkle half the cheese on bottom half of each tortilla.
11. Top with squash, bell pepper, scallion pieces, and remaining cheese.
12. Season with salt and pepper.
13. Fold top half of tortillas over filling to close.
14. Grill quesadillas, turning once, until browned in spots and cheese has melted, 6 to 8 minutes.
15. Cut into wedges; serve immediately with corn relish.

Serves:
 8 as main or 12 as appetizer

Tropical Cucumber Salad
Combine cucumber, avocado and mango with a salty-sweet dressing for a taste of the tropics.

Ingredients:

• 5 teaspoons fish sauce
• 3 teaspoon freshly grated lime zest, plus more for garnish
• 6 tablespoons lime juice
• 3 tablespoon canola oil
• 2 tablespoons light brown sugar
• 1 tablespoon rice vinegar
• 1/2 teaspoon crushed red pepper
• 2 medium English cucumber, cut into 3/4-inch dice
• 3 avocado, cut into 3/4-inch dice
• 3 mango, cut into 3/4-inch dice (see Kitchen Tip)
• 3/4 cup chopped fresh cilantro

Directions:

1. Whisk fish sauce , lime zest, lime juice, oil, brown sugar, vinegar and crushed red pepper in a large bowl until combined.
2. Add cucumber, avocado, mango and cilantro; gently toss to coat.
3. Serve garnished with lime zest, if desired.

Make Ahead Tip: Cover and refrigerate for up to 1 hour.

Kitchen Tip: To peel and cut a mango:

1. Slice both ends off the mango, revealing the long, slender seed inside.
2. Set the fruit upright on a work surface and remove the skin with a sharp knife.
3. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces.
4. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.
5. Cut the fruit into the desired shape.

Serves:   8

Baked Chicken Chiles Rellenos

Ingredients:

• 10 fresh pasilla chilis
• 10 skinless, boneless chicken breast halves
• 1/2 cup all-purpose flour
• 4 tablespoons cornmeal
• ¼ teaspoon ground red pepper
• 2 egg
• 2 tablespoon water
• 6oz Monterey Jack cheese, cut into six 2×1/2-inch sticks
• ½ cup snipped fresh cilantro
• ¼ teaspoon black pepper
• ¼ cup butter
• 2 cups roasted salsa verde or tomatillo sauce
• Snipped fresh cilantro (optional)

Directions:

1. First wash the pasillas and put on cookie sheet.
2. Roast at 350° ~5-8 minutes until starting to brown and softened.
3. Let cool.
4. Cut from stem to tip.
5. Remove seeds and flatten (you might want to use gloves for this or you may be sorry).
6. Place a chicken breast half between 2 pieces of plastic wrap.
7. Using the flat side of a meat mallet, pound meat lightly into a rectangle about 1/8 inch thick
8. Remove plastic wrap.
9. In a shallow dish combine the flour, cornmeal, and ground red pepper.
10. Place egg in another shallow dish.
11. Add water and beat lightly to combine.
12. For each roll, place a chile pepper on a chicken piece near an edge.
13. Place a cheese stick on the chile pepper near an edge.
14. Sprinkle with some of the cilantro or parsley and black pepper.
15. Fold in sides; roll up, burrito style starting from edge with cheese.
16. Secure with wooden toothpicks.
17. Dip rolls in egg mixture.
18. Coat with cornmeal mixture.
19. Place rolls, seam sides down, in a shallow baking pan.
20. Drizzle with butter.
21. Bake, uncovered, in a 375° oven for 25 to 30 minutes or until chicken is no longer pink (170 degrees F).
22. Remove toothpicks.
23. Meanwhile, heat salsa; serve over chicken.
24. If desired, garnish with additional cilantro.

Serves:  8 -10

Grilled Tri Colored Peppers

Ingredients:

2 lb bag Tri Colored Peppers

Directions:

Wash the peppers and place them on your BBQ until hot and a bit blistered—that’s it.

Sweet Corn Tamales

Ingredients:

• 7 c corn kernels
• 1 1/2 sticks (6 ounces) unsalted butter, at room temperature
• 1/2 c granulated sugar
• 1 egg
• 1/2 Tab salt
• 1/2 tsp baking powder
• 1/2 c harina de maiz (dried corn flour) * can be purchased at La Reina market (Tustin & Collins) or most Stater Bros. markets
• 20 dried corn husks, soaked in warm water for 30 minutes* (same places have these)

Directions:

1. Working in batches, add the corn kernels to a blender or food processor and puree until smooth.
2. In the bowl of an electric mixer, cream the butter and sugar until pale.
3. Add the egg, salt, and baking powder.
4. Mix to incorporate.
5. Add the flour and pureed corn and mix until blended and forms a loose smooth dough.
6. Put a corn husk lengthwise in front of you with the wide side closest to you.
7. Spread 3 tablespoons of the dough all over the bottom half (wide side) of the corn husk, leaving about a 1-inch-wide border on the left and right sides.
8. Pick up the 2 long sides of the corn husk and bring them together.
9. Roll both sides of the corn husks in the same direction over the filling.
10. Repeat with remaining corn husks and dough.
11. Arrange the tamales, seam side down, in a steamer and add 1/2-inch of water.
12. Cover with a tight fitting lid, bring to a simmer and steam for 1 hour, adding additional water, as needed to maintain 1/2-inch of water in the pan.
13. Remove the tamales from the steamer to a serving platter and serve.

Video can be found here: http://www.foodnetwork.com/recipes/marcela-valladolid/easy-corn-tamales-recipe.html?oc=linkback

Pina Colada Ice Cream with Fruit Skewers

Ingredients:

• 2 cans (15 oz.) cream of coconut (found in the alcohol mixer or “ethnic” sections of the grocery store)
• 2 c unsweetened coconut milk
• 1 c whole milk
• ¼ c pineapple juice
• 2 c coconut flakes, sweetened or unsweetened, plus 1/2 cup for garnish, if desired
• 2 1/2 c finely chopped fresh pineapple (or canned crushed pineapple)

Directions:

1. Combine cream of coconut, coconut milk, whole milk and pineapple juice in a large mixing bowl.
2. Add coconut flakes and stir to combine.
3. Pour into ice cream maker and freeze according to the manufacturer’s instructions.
4. When mixture is about 5 minutes from finishing, add pineapple.
5. Freeze in airtight container for at least 3-4 hours, preferably overnight, for best results.
6. Top with toasted coconut flakes, if desired. (To toast coconut flakes: Preheat oven to 325°. Place coconut flakes evenly over a baking sheet lined with parchment paper in the oven for approximately 15-20 minutes. Every 5-7 minutes, check on the coconut and toss. Careful not to burn the flakes. Once evenly golden, remove from oven and set aside to cool.)

Fruit skewers

Create enough fruit skewers for one each in your party from seasonal fruit with the Mexican flag (red, white, green) in mind.  Recommendations include pineapple, white peaches or white nectarines (white), strawberries or red grapes for red and green grapes or kiwi for green.

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

A Tasty Tour of Italy

Antipasti Platter

Mozzarella Fonduta

Panzanella Salad

Osso Buco

Saffron Risotto

Tiramisu

Antipasti Platter

Ingredients:

• 1 1/2 pound assorted sliced deli meats (such as salami, spicy capocollo, prosciutto, mortadella, and bresaola)
• 3/4 pound Parmigiano-Reggiano, cut into irregular chunks
• Pinzimonio, recipe follows
• Marinated Olives, recipe follows
• Roasted Pepper Salad, recipe follows
• 1 loaf focaccia bread, sliced

Directions:

1. Arrange the meats, cheeses, and foccacia on a large platter.
2. Arrange a platter of Pinzimonio.
3. Place the Marinated Olives and Roasted Red Pepper Salad in small serving bowls.
4. Serve, allowing guests to compose their own assortment of antipasti on their plate.

If you want to add any Grapes or other items please feel free to do this.

Pinzimonio:

Ingredients:

• 1/2 c olive oil
• 2 tsp salt
• 1 tsp freshly ground black pepper
• Assorted cut-up vegetables (such as carrots, celery, fennel bulb, radishes, red and orange bell peppers, and cherry tomatoes)

Directions:

1. Stir the oil, salt, and pepper in a small bowl to blend.
2. Arrange the vegetables on a platter.
3. Serve the vegetables with the dip.

Marinated Olives:

Ingredients:

• 3 Tab olive oil
• 1 Tab lemon zest
• 1/2 tsp dried crushed red pepper flakes
• 1 1/2 c Sicilian cracked green olives
• 1 1/2 c kalamata olives
• 2 Tab chopped fresh basil leaves

Directions:

1. Stir the oil, lemon zest, and red pepper flakes in a heavy small skillet over medium heat just until fragrant, about 1 minute.
2. Remove from the heat.
3. Add the olives.
4. Toss to coat.
5. Add the basil.
6. Toss to coat.
7. Serve.

Roasted Pepper Salad

Ingredients:

• 3 red bell peppers
• 2 orange bell pepper
• 1/3 c pitted kalamata olives, thinly sliced
• 1/4 c olive oil
• 2 Tab drained capers
• 6 fresh basil leaves, chopped
• 2 garlic cloves, minced
• Salt and freshly ground black pepper

Directions:

1. Preheat the broiler.
2. Cover a heavy baking sheet with foil.
3. Arrange the bell peppers on the baking sheet.
4. Broil until the skins brown and blister, turning the peppers over occasionally, about 15 minutes.
5. Enclose the peppers in a resealable plastic bag.
6. Set aside until cooled to room temperature, about 20 minutes.
7. Peel, seed, and cut the peppers into 1/2-inch thick strips.
8. Toss the pepper strips, olives, oil, capers, basil, garlic, salt, and pepper in a medium bowl to combine.
9. Cover and refrigerate up to 2 days.

Mozzarella Fonduta

Ingredients:

• 2-  28-oz jar tomato-basil sauce,
• 1 tsp crushed red pepper flakes
• 1/2 c chopped fresh basil
• 8 oz thinly-sliced prosciutto, chopped into 1/2-inch pieces
• 2- 7- to 8-oz ball fresh mozzarella, sliced into six 1/4- to 1/3-inch-thick slices
• Kosher salt and freshly ground black pepper
• 1 1/4 c (2 ounces) shredded Gruyere
• grilled bread

Directions:

1. In a small saucepan, bring the tomato-basil sauce and red pepper flakes to a simmer over medium heat.
2. Cook uncovered until thick, 20 to 25 minutes.
3. Remove the pan from the heat and stir in the basil.
4. Preheat the broiler.
5. Place 8 or 10 , 5-ounce ramekins on a baking sheet.
6. Divide the sauce equally among the ramekins.
7. Divide the prosciutto among the ramekins.
8. Place the slices of mozzarella between 3 paper towels to absorb any excess moisture.
9. Place the slices of mozzarella on top of the prosciutto.
10. Season with salt and pepper.
11. Sprinkle the Gruyere on top.
12. Broil until the cheese is melted and golden brown, 5 to 8 minutes.
13. Serve with grilled bread.

Panzanella Salad

Ingredients:

• 3 Tab good olive oil
• 1 small French bread or boule, cut into 1-inch cubes (6 cups)
• 1 tsp kosher salt
• 2 large, ripe tomatoes, cut into 1-inch cubes
• 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
• 1 red bell pepper, seeded and cut into 1-inch cubes
• 1 yellow bell pepper, seeded and cut into 1-inch cubes
• 1/2 red onion, cut in 1/2 and thinly sliced
• 20 large basil leaves, coarsely chopped
• 3 Tab capers, drained

Ingredients for the vinaigrette:

• 1 tsp finely minced garlic
• 1/2 tsp Dijon mustard
• 3 Tab Champagne vinegar
• 1/2 c good olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Directions for the vinaigrette:,

Whisk all the ingredients together.

Directions:

1. Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
2. In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers.
3. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper.
4. Serve, or allow the salad to sit for about half an hour for the flavors to blend.
5. Serve in Butter Lettuce Cups

Osso Buco

Ingredients:

• 2 sprig fresh rosemary
• 2 dry bay leaf
• 4 whole cloves
• Cheesecloth
• Kitchen twine, for bouquet garni and tying the veal shanks
• 5 whole veal shanks (about 1 pound per shank), trimmed
• Sea salt and freshly ground black pepper
• All purpose flour, for dredging
• 1 c vegetable oil
• 2 small onion, diced into 1/2-inch cubes
• 2 small carrot, diced into 1/2-inch cubes
• 2 stalk celery, diced into 1/2 inch cubes
• 2 c dry white wine
• 6 c chicken stock
• 6 Tab fresh flat-leaf Italian parsley, chopped
• 2 Tab lemon zest

Directions:

1. Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.
2. For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry.
3. Secure the meat to the bone with the kitchen twine.
4. Season each shank with salt and freshly ground pepper.
5. Dredge the shanks in flour, shaking off excess.
6. In a large Dutch oven pot, heat vegetable oil until smoking.
7. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side.
8. Remove browned shanks and reserve.
9. In the same pot, add the onion, carrot and celery.
10. Season with salt at this point to help draw out the moisture from the vegetables.
11. Saute until soft and translucent, about 8 minutes.
12. Add the tomato paste and mix well.
13. Return browned shanks to the pan,
14. Add the white wine and reduce liquid by half, about 5 minutes.
15. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil.
16. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone.
17. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.
18. Carefully remove the cooked shanks from the pot and place in decorative serving platter.
19. Cut off the kitchen twine and discard.
20. Remove and discard bouquet garni from the pot.
21. Pour all the juices and sauce from the pot over the shanks.
22. Garnish with chopped parsley and lemon zest.

Saffron Risotto:

Ingredients:
16 c chicken broth
4 Tab butter
4 Tab olive oil
4 c Arborio rice
6 pinches saffron threads
6 Tab Parmesan cheese, grated
Salt and pepper, to taste

Directions:

1. In a saucepan, bring chicken broth to a simmer.
2. Keep warm over low heat.
3. In a large saute pan, melt butter over medium heat.
4. Add oil and rice and cook for 2 minutes, stirring to coat each grain.
5. When rice begins to make a crackling sound, add saffron threads.
6. Add 1 cup of the warm chicken broth and cook, stirring, until the rice has absorbed the liquid.
7. Add the remaining broth, 1 cup at a time.
8. Continue to stir, allowing the rice to absorb each addition of broth before adding more.
9. Test the rice for doneness, it should be al dente but creamy.
10. Remove risotto from heat, add grated cheese, salt and pepper.
11. Serve at once

Tiramisu
Ingredients:

• 8 large egg yolks
• 1 c sugar
• 1 c whole milk
• Four 8-ounce containers mascarpone cheese, at room temperature
• 1 1/2 c espresso or strong coffee, at room temperature
• 1/2 c brandy or cognac
• 32 to 34 crisp Italian ladyfingers (savoiardi)
• 1/4 c Dutch-process cocoa powder
• Bittersweet chocolate, for shaving

Directions:

1. Line an 8-inch-square baking dish with plastic wrap, leaving a 3-inch overhang on all sides.
2. Fill a large bowl with ice water.
3. Make the custard: Whisk the egg yolks and sugar in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water) until the sugar dissolves.
4. Slowly whisk in the milk and cook, whisking constantly, until the custard is light and foamy, about 10 minutes (a thermometer inserted into the mixture should register 170°).
5. Remove the bowl from the saucepan and set in the bowl of ice water.
6. Whisk until the custard is cool, about 1 minute. Put the mascarpone in a large bowl. Fold the custard into the mascarpone with a rubber spatula until almost combined, then whisk until just smooth (do not overmix or the custard will be grainy).
7. Combine the espresso and brandy in a shallow bowl. One at a time, dip the ladyfingers in the espresso mixture until soaked but not soggy; arrange 2 rows of about 5 biscuits each in the baking dish. Spread one-third of the mascarpone custard over the ladyfingers. Repeat with a second layer of espresso-dipped ladyfingers, arranging them in the opposite direction. Top with another one-third of the custard. Repeat with the remaining ladyfingers, alternating directions. Spread the remaining custard on top and dust with the cocoa powder. Cover with plastic wrap; refrigerate at least 4 hours, or overnight.
8. Invert a plate on top of the tiramisu, then flip the tiramisu with the plate. Remove the baking dish and plastic wrap. Invert a serving plate on top of the tiramisu and flip again so it is cocoa-side up. Remove the remaining plastic wrap. Shave curls of chocolate on top with a vegetable peeler.

Wine Notes:

Sant’Antonio Corvina Scaia Veneto 2012

90 Points!  The 2012 Corvina Scaia is an unbelievable deal, and a wine that can be purchased by the case-load for those informal occasions at home when a simple glass of red wine accompanies you as you cook dinner or watch television. This is the ultimate downtime wine. The fruit is fresh and bright with white cherry, cassis, sweet almond and freshly milled white pepper. It’s appearance is compact with a light ruby hue. – Monica Larner, eRobertParker.com

Terredora Falanghina 2013
Pale yellow color. The nose is clean and, after a little bit of warming up, reveals aromas of apple, pear and tropical fruit. The palate is dry, but with a nice overlay of sweet fruit. The alcohol is medium at 14% but as the glass warms up it become pronounced and a little hot. The palate overall is fresh and clean with medium acidity. This is medium bodied wine, with medium flavor intensity with grapefruit and melon on the medium finish. Fairly well balanced. Drink now through 2015.