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.