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.