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.

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

Guess Who’s Coming to Dinner?

Chips and Onion Dip

Crab Stuffed Cream Puffs

Stuffed Olives

Bacon Cream Cheese Stuffed Cherry Tomatoes

Shrimp Cocktail

Rice Pilaf

Roasted Asparagus with Hollandaise

Veal Cordon Bleu

Baked Alaska

Chips and Onion Dip

Ingredients/Directions

Mix 1 envelope Lipton Onion Soup with 1 16 oz container of sour cream, serve with potato chips.

Crab Stuffed Cream Puffs

Ingredients: Cream Puffs

• 1/2 c. water
• 1/4 c. butter
• 1/2 c. flour
• 2 eggs
• Dash salt

Directions:

1. Heat oven to 400°.
2. Bring water and butter to boil.
3. Add flour and salt.
4. Stir vigorously over low heat until mixture forms a ball.
5. Remove from heat;.
6. Add eggs, one at a time, beating until smooth.
7. Drop teaspoons of batter on ungreased cookie sheet.
8. Bake at 400° for 30 to 35 minutes.
9. Remove immediately.
10. Cool.
11. Cut off tops.
12. Fill.
13. Put tops back on.
14. Bake at 375° for 10 minutes.

Can be frozen. Reheat 30 minutes at 375 degrees.

Ingredients: Crab Filling

• 8 oz. cream cheese
• 1/2 tsp. horseradish
• 1 tbsp. milk
• 1/4 tsp. salt
• Dash pepper
• 2 tbsp. onion, finely chopped
• 1 (6 1/2) oz. can crab meat, drained

Directions:

Mix until blended. Add 1/3 cup slivered almonds, if desired.

Stuffed Olives

Ingredients:

• 1⁄4 
lb grated cheddar cheese (1 c)
• 1⁄4 
c butter, softened
• 1⁄2 
c flour
• 1⁄4
 tsp salt
• 1/2
 tsp paprika
• 24 
stuffed olives

Directions:

1. Preheat oven to 400°.
2. Make dough by mixing cheese, butter, flour, salt and paprika.
3. Pinch off dough and wrap around each olive, making little balls.
4. Place on an ungreased cookie sheet.
5. Bake for 10- 15 minutes.
6. Serve warm.

May be made ahead and frozen until ready for baking.

Bacon Cream Cheese Stuffed Cherry Tomatoes

Ingredients:

• 20 cherry tomatoes
• 12 oz hardwood smoked bacon, cooked and crumbled, reserve some for topping
• about two-thirds of an 8-oz package cream cheese ( or 6 oz whipped cream cheese)
• 1 Tab chopped fine chives
• 1 Tab chopped basil
• garlic salt
• ⅛ tsp fresh ground black pepper
• parsley, for garnish (optional)

Directions:

1. Bring cream cheese to room temperature.
2. Using a sharp pointed knife, cut just the tops off the cherry tomatoes.
3. Carefully scoop out the seeds, being careful not to go all the way through the tomatoes.
4. Invert the cut and seeded tomatoes onto paper towel and let stand for at least 10 minutes.
5. In a small bowl, combine cream cheese, chives, basil, fresh ground black pepper, and a sprinkle of garlic salt.
6. Mix well.
7. Stir in bacon.
8. Lightly sprinkle the cherry tomatoes with garlic salt,.
9. Stuff the tomatoes with the bacon/cream cheese mixture using a small spoon.
10. Garnish with reserved bacon and parsley (if desired)
11. Chill until serving.

Serves: 24 tomatoes

Source:   VPWL Guess Who is Coming to Dinner

Shrimp cocktail

Assume 4 shrimp per person,  mix “Homemade Chili Sauce” (available at Ralphs among others, small spherical jar, blend with horseradish to taste.  Garnish with chopped parsley and lemon wedge. Pass additional horseradish

Rice Pilaf

Ingredients:

• 2 Tab butter
• 1/2 onion, minced
• 1/2 red bell pepper, minced
• 2 pinches kosher salt
• 2 c long grain rice
• 2 3/4 c chicken broth
• 2 strips orange zest
• Pinch of saffron strands, steeped in 1/4 cup hot water
• 1 bay leaf
• 1 1/2 c frozen peas, thawed
• Golden raisins and pistachios for garnish

Directions:

1. Preheat oven to 350°.
2. In a heavy, wide, lidded pan, melt butter over medium-low heat.
3. Add onion, red pepper, and kosher salt.
4. Sweat the onions and peppers until aromatic, stirring constantly.
5. Add the rice and stir to coat.
6. Continue stirring until rice smells nutty.
7. Add chicken broth, orange zest, saffron and water, and bay leaf.
8. Bring to a boil.
9. Stir once, then cover pan with moistened dish towel (or tea towel).
10. Place lid on pan and fold towel corners over lid.
11. Bake for 15 minutes.
12. Then rest at room temperature for 10 to 20 minutes without removing the cover.
13. Meanwhile, simmer peas in salted water until heated through or heat in a microwave.
14. Remove lid from rice and turn out onto a platter.
15. Add peas and fluff with a large fork.
16. Add raisins and pistachios.

Roasted Asparagus with Hollandaise

Ingredients:

• 12 Tab unsalted butter (1 1/2 sticks)
• 4 extra-large egg yolks, at room temperature
• 3 Tab freshly squeezed lemon juice
• Kosher salt and freshly ground black pepper
• 2 pinches of cayenne pepper
• 2 pounds fresh asparagus
• Good olive oil

Directions:

1. Preheat the oven to 400°.
2. Melt the butter in a small sauce pan.
3. Place the egg yolks, lemon juice, 1 1/2 teaspoons salt, 3/4 teaspoon pepper and cayenne in the jar of a blender.
4. Blend for 15 seconds.
5. With the blender running, slowly pour the hot butter into the blender and blend for 30 seconds, until the sauce is thick. (You can leave it in the blender at room temperature for up to 1 hour. If it is made in advance, add 1 tablespoon hot tap water and blend for a few seconds before serving.)
6. Break off the tough ends of the asparagus and, if they’re thick, peel them.
7. Place the asparagus on a baking sheet.
8. Drizzle with olive oil.
9. Toss to coat the asparagus completely.
10. Spread the asparagus in a single layer.
11. Sprinkle liberally with salt and pepper.
12. Roast the asparagus for 15 to 20 minutes, until tender but still crisp.
13. When plating, puddle a bit of hollandaise under the veal and over the asparagus spears, pass any leftover hollandaise sauce

Veal Cordon Bleu

Ingredients: 

• 8 (1/8-inch-thick) veal cutlets (also called scaloppine; all the same size, about 2 1/2 oz each)
• 1 (1/2-lb) piece Gruyère
• 4 (1/8-inch-thick) slices baked ham such as Virginia
• 1 c plain dry bread crumbs
• 2 tsp salt
• 3/4 tsp black pepper
• 3/4 c all-purpose flour
• 2 large eggs
• 2 Tab unsalted butter
• 2 Tab olive oil
• Garnish: lemon wedges; fresh parsley sprigs

Directions:

1. If cutlets are thicker than 1/8 inch, pound them between sheets of plastic wrap with flat side of meat pounder.
2. Using cheese plane, shave enough cheese to make a double layer for each of 4 cutlets.
3. Pat dry 2 cutlets of the same shape.
4. Arrange 1 cutlet on a work surface.
5. Put 1 slice of ham on cutlet, trimming ham to leave a 1/4-inch border of veal around the ham.
6. Then arrange a double layer of cheese on ham.
7. Top with second cutlet.
8. Lightly pound 1/4-inch border around cutlets’ outer edges to seal veal sandwich.
9. Make 3 more sandwiches in same manner.
10. Line a baking sheet with wax paper.
11. Stir together bread crumbs, 1 teaspoon salt, and 1/4 teaspoon pepper in a large shallow baking dish.
12. Stir together flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper in another large baking dish.
13. Whisk together eggs, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a third large baking dish.
14. Dredge 1 veal sandwich in flour, knocking off excess, then dip in egg to coat, letting excess drip off, and dredge in bread crumbs, patting to help them adhere.
15. Transfer coated sandwich to a rack set on a baking sheet.
16. Dredge and coat remaining sandwiches in same manner.
17. Chill, uncovered, 1 hour.  Chilling coated cutlets helps the coating to adhere when cooking.
18. Then let stand at room temperature 30 minutes before cooking.
19. Heat 1 tablespoon butter and 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until foam subsides
20. Add 2 veal sandwiches, then reduce heat to moderate and cook, turning over once, until golden, about 4 minutes total.
21. Transfer to plates and wipe out skillet with paper towels.
22. Cook remaining sandwiches in remaining butter and oil in same manner.

Baked Alaska

Ingredients:

• 1 (10 3/4-oz) frozen pound cake, not thawed
• 2 pints super premium strawberry ice cream (not 1 quart)
• 6 large egg whites
• 1/4 tsp fresh lemon juice
• 3/4 c sugar

Directions:

1. Cut frozen cake crosswise into 1/2-inch-thick slices.
2. Line bottom of a 9-inch pie plate with cake slices, some halved or cut into pieces to fill in gaps.
3. Halve remaining cake slices lengthwise and place around edge of plate.
4. Patch up any holes with pieces of remaining cake slices. (You may have a couple of slices left over.)
5. Cut paper containers from ice cream,
6. Slice each pint into 3 rounds.
7. Arrange 3 rounds in 1 layer on top of cake in pie plate.
8. Cut each remaining round into 6 wedges.
9. Fill holes in ice cream layer with some of ice cream wedges and mound remainder in center of pie plate.
10. Freeze 25 minutes.
11. Preheat oven to 450°F.
12. After ice cream and cake have been freezing 20 minutes, beat egg whites and a pinch of salt with an electric mixer until foamy.
13. Add lemon juice and continue to beat until whites hold soft peaks.
14. Gradually add sugar, beating, and continue beating until whites just hold stiff, glossy peaks.
15. When time to serve, remove ice-cream base from freezer and mound meringue over it, spreading to edge of plate to cover ice cream completely.
16. Bake in middle of oven until golden brown, about 6 minutes.
17. Serve immediately.

Cooks’notes: • The base can be assembled 2 days ahead and frozen, tightly wrapped. Make meringue and, after topping base, bake Alaska 10 minutes

Serves: 8

Source:   VPWL Guess Who is Coming to Dinner

VPWL GOURMET 2013-2014

April, 2014

Hors d’oeuvre

Soft Pretzel Month
Soft Pretzels and Mustard Pretzel Dip

National BLT Sandwich Month
BLT dip

Pigs in a Blanket Day – April 24
Pigs in a Sleeping Bag

First Course

National Garden Month
National Scampi Day – April 29
Watermelon Shrimp Salad with Poppyseed Vinaigrette

Entreʹe

National Leg of Lamb Month is Next Month
Honey-Vinegar Roasted Lamb with Mint Aioli

Brussels Sprouts Month
Caramelized Shallots and Brussels Sprouts with Pancetta

Garlic Day – April 19
Roasted Garlic Mashed Potatoes

Dessert

Pecan Month
Pecan Tassies

• Wine Suggestions:

  Hors d’oeuvres and First Course – 2012 Kungfu Girl Riesling (Washington)
  Entree – 2010 Anaba “Bismark Vineyard” Syrah (Sonoma)
  Desser – Blandy’s 5 year old Madeira

• April 1 – Sliced Bread’s Birthday (1930)
  April 6 – Tomato Day
  April 6 – Teflon Birthday (1938)
  April 6 – TV Dinner birthday (1954)April 7 – No Housework Day
  April 18 -National Animal Cracker Day
  April 19 – National Amaretto Day
  April 19 – Garlic Day
  April 20 – Lima Bean Respect Day
  April 24 – Pigs-in-a-Blanket Day
  April 27 – Prime Rib Day
  April 29 – Shrimp Scampi Day
  National Food Month
  Tomatillo and Asian Pear Month
  Daisy Flower Month (Edible Flowers)
  Brussels Sprouts and Cabbage Month
  Cranberry and Gooseberries Month
  Grilled Cheese Month
  National BLT Sandwich Month
  National Soft Pretzel Month
  Uh-Huh Month
  National Garlic Month
  National Pecan Month
  National Soy Foods Month
  Egg Salad Week (week after Easter, March or April)
  National Procrastination Week was last month
  National Bubble Gum Week (3rd Week)