September 18, 2015

Appetizers

Arancini

Total Time: 2 hr 30 min

Prep: 1 hr 50 min

Cook: 40 min

3 cups	Low-sodium chicken broth	2 Tbsp.	Chopped fresh parsley
	Kosher salt	2	Large eggs
1 cup	Arborio rice	½ cup	Grated parmesan cheese
2 Tbsp.	Pine nuts, toasted	1 ½ cups	Breadcrumbs
½ cup (2 oz.)	Shredded mozzarella cheese		Vegetable oil, for frying
½ cup (2 oz.)	Shredded fontina cheese

Bring the broth and ¼ teaspoon salt to a boil in a medium saucepan over medium-high heat. Stir in the rice, reduce the heat to low and simmer until tender, about 20 minutes. Spread on a parchment-lined baking sheet and let cool completely.

Combine the pine nuts, mozzarella, fontina and parsley in a bowl; set aside.

Beat the eggs in a large bowl, then stir in the cooled rice, the parmesan and 2/3 cup breadcrumbs. Shape the mixture into sixteen 1-½ inch balls.

Put the remaining breadcrumbs in a shallow bowl. Press your finger into the center of each rice ball, insert 2 teaspoons of the mozzarella mixture, then pinch the rice around the filling to enclose. Roll the balls in the breadcrumbs and place on a parchment-lined baking sheet. Loosely cover and refrigerate, at least 1 hour or overnight. (if refrigerating overnight, roll in more breadcrumbs before frying)

Heat ½ inch vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 350° F. Working in batches, fry the rice balls, turning, until golde brown on all sides, about 4 minutes. Remove with a slotted spoon and drain on paper towels; season with salt.

Cranberry Feta Pinwheels

Prep Time: 10 mins Total Time: 10 mins Yield: 48 appetizers

1 pkg. (170 g)	Dried sweetened cranberries	¼ cup	Chopped green onion
1 container (250 g)	Cream cheese spread	4 large	Flour tortillas, or Wheat flour tortillas, or Spinach tortillas
1 cup	Crumbled feta cheese	Optional	Thin ham slices

Combine all ingredients except tortillas, mix well. Divide and spread mixture evenly among tortillas. Roll up tightly, wrap in plastic and refrigerate at least one hour.

To serve, cut into 12 slices. A nice variation is to add thin slices of ham on top of the spread before rolling

Sausage-Stuffed Mushrooms

Yield: Makes 24

3	Italian hot sausages, casings removed	4 oz.	Cream cheese, room temperature
1 ½ tsp.	Dried oregano	1	Large egg yolk
1 cup (3 oz.)	Freshly grated Parmesan cheese		Olive oil
½ tsp.	Worcestershire sauce	24	Large (about 2-inch diameter) mushrooms, stemmed
½ tsp.	Fresh garlic (optional: garlic powder)	1/3 cup	Dry white whine
	Smoked Paprika

Sauté sausage and oregano in heavy large skillet over medium-high heat until sausage is cooked through and brown, breaking into small pieces with back of fork, about 7 minutes. Using slotted spoon, transfer sausage mixture to large bowl and cool. Mix in ½ cup Parmesan cheese, Worcestershire sauce, and garlic powder, then cream cheese. Season filling with salt and pepper; mix in egg yolk.

Brush 15x10x2-inch glass baking dish with olive oil to coat. Brush cavity of each mushroom cap with white wine; fill with scant 1 tablespoon filling and sprinkle with some of remaining ½ cup Parmesan cheese. Arrange mushrooms, filling side up, in prepared dish. Top with Smoked Paprika. (Can be made 1 day ahead. Cover and chill.)

Preheat oven to 350° F. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.

Salad/Soup

Cantaloupe and Avocado Salad

Serves 8 to 10

1 small head	Red leaf lettuce torn into pieces	1	Medium (or ½ large) ripe Cantaloupe cut into bite size pieces
1 small head	Iceberg lettuce torn into pieces	1	Large ripe avocado pitted peeled and sliced thin.

Dressing

¼ cup	Prepared Salsa (your choice of heat)	2 Tbsp.	Chopped onion
¼ cup	Honey		Salt to taste
3 Tbsp.	Vinegar		Pepper to taste
2 tsp.	Worcestershire sauce	1/3 cup	Corn oil

Main Course

Peppered Beef Tenderloin with Portabella-Marsala Sauce

Yield: Makes 6 to 8 servings

Recipe Time - - Prep: 5 Minutes Broil: 15 Minutes Bake: 35 Minutes Stand: 40 Minutes

2 tsp.	freshly ground black pepper	¼ tsp.	granulated garlic
1 tsp.	kosher salt	¼ tsp.	dried thyme
1 tsp.	lemon pepper	1 (4-pound)	beef tenderloin, trimmed

Find local grocery deals. Edit your ZIP code and select your favorite grocery stores to see what ingredients are on sale right now.

Garnishes: fresh thyme sprigs, roasted garlic bulbs

Combine first 5 ingredients; pat mixture evenly over beef. Cover and stand at room temperature 30 minutes.

Broil 6 inches from heat 15 minutes on a lightly greased rack in a roasting pan; reduce oven temperature to 375°, and bake 30 to 35 minutes or until a meat thermometer inserted into thickest portion registers 140° or to desired degree of doneness. Remove from oven; let stand 10 minutes before slicing. Serve with Portobello-Marsala Sauce. Garnish, if desired.

Portabella-Marsala Sauce

Yield: Makes 1 ½ cups

Recipe Time - - Prep: 5 Minutes Cook: 35 Minutes

3 Tbsp.	Cold butter, divided	2	large shallots, diced
1 (8 oz.) pkg.	Sliced baby portabella mushrooms*	2 cups	Marsala wine
3	garlic cloves, minced	1 cup	chicken broth

*1 (8-oz.) pkg. sliced button mushrooms may be substituted.

Click on the $ below to see savings

Melt 1 tablespoon butter in a medium skillet over high heat; add mushrooms, and sauté 10 minutes or until mushrooms are browned and liquid is evaporated.

Add 1 tablespoon butter, garlic, and shallots to skillet; sauté 5 minutes. Stir in Marsala and chicken broth, stirring to loosen browned bits from bottom of skillet. Bring to a boil, and cook 20 minutes or until reduced by two-thirds. Remove from heat, and stir in remaining 1 tablespoon butter. I thickened this sauce with a little corn starch and water.

Mashed Potatoes (best ever!)

Serves 8

6	medium potatoes, peeled and cubed	½ cup	sour cream
4 Tbsp.	butter, sliced	1 Tbsp.	light soy sauce
1 tsp.	extra virgin olive oil	¼ cup	freshly grated parmesan cheese
1	large white onion, diced	1 Tbsp.	chicken bouillon granules
½ tsp.	brown sugar	1 Tbsp.	dried parsley
3 Tbsp.	whipping cream		Black pepper to taste
1/3 cup	sour cream		Salt to taste

Using a large pot, cover potatoes with water and bring to a boil over high heat. Simmer on medium-high heat until the center of the potatoes are tender when pricked with a fork (about 25 minutes). Drain, then place potatoes back into pot. Meanwhile, heat butter and olive oil in a large skillet over medium heat. Mix in onions, sprinkle with salt, and cook 5 minutes. Reduce heat to medium low, and cook, stirring occasionally, until onions are a deep golden brown, (about 20 minutes). Mix in brown sugar. Pour whipping cream over the potatoes, and mash with a large fork or potato masher. Mix in sour cream, cream cheese, soy sauce, parmesan cheese, bouillon granules, and dried parsley. Mix in caramelized onions, and season with black pepper. Mix with an electric mixer until smooth. Reheat briefly over low heat, and serve.

Sauteed Zucchini and Peppers

Slice zucchini, red pepper and green pepper.

Melt butter in a cast iron skillet (or your favorite pan). Add vegetables.

Sauté until vegies are crisp tender (about 2 minutes).

Wine

Salad Wine

ECCO DOMANI

2014

PINOT GRIGIO

Delle Venezie

www.eccodomani.com

Indicazione Geografica Tipica

Style. Elegance. Sophistication.

Inspired by the allure of modern Italy, I create wines from some of the finest vineyards in Italy’s renowned Tre Venezie region. Ecco Domani Pinot Grigio showcases delightful floral and tropical fruit aromas, with a flavor that is elegant and crisply refreshing.

Ciao! Fabrizio Gotto, Winemaker 

Main Course Wine

TRAPICHE

– OAK CASK –

MALBEC

2013

Mendoza, Argentina

www.trapiche.com.ar

Trapiche Oak Cask is elaborated with grapes sourced from the foothills of The Andes Mountains, where the combination of the altitude and generous sunshine produces concentrated, aromatic fruit. The ageing in oak barrels during 9 months adds finesse, harmony and complexity.

A Malbec with beautiful, deep red color with violet hues. Sweet aromas of blackberries and plums with an elegant touch of smoke and vanilla. Velvety texture and a sweet, long aftertaste. Ideal to serve with cheese, red meats, mushrooms, stew and with the typical Argentinean “asado”.

Dessert Wine

COCKBURN’s FINE RUBY

PORTO

Port Wine

Product of Portugal

www.cockburns.com

Cockburn’s, one of the greatest names in Port, led the development of vineyards in Portugal’s Upper Douro valley in the 19^th and 20^th centuries. The company is owned by the Symington family, Port producers for over 125 years. Cockburn’s Fine Ruby is a full-bodied Port with ripe red-fruit flavours, balanced with a fine structure. Perfect at the end of a fine dinner or simply to enjoy with friends.

Dessert

Macadamia Fudge Cake

12 Servings – Worth every calorie!

1 cup	All-purpose flour	¼ tsp.	Salt
¾ cup	Sugar	¾ cup	Dairy sour cream
¼ cup	Unsweetened cocoa powder	½ cup	Butter or margarine, softened
1 ½ tsp.	Instant coffee powder or granules	½ tsp.	Vanilla
½ tsp.	Baking powder	1	Egg
½ tsp.	Baking soda

Topping

½ cup	Sugar	1 Tbsp.	Corn syrup
4 oz. (4 squares)	Semi-sweet chocolate	1 tsp.	Vanilla
1 cup	Whipping cream	7-oz. jar	Macadamia nuts, halved
2 Tbsp.	Butter or margarine

Heat oven to 350° F. Grease 9-inch round cake pan; line bottom of pan with waxed paper and grease paper. Combine all cake ingredients in large bowl; mix at low speed until well blended. Pour batter into prepared pan. Bake at 350° F. 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool cake 10 minutes on wire rack. Remove cake from pan; cool completely on rack.

TOPPING: Combine sugar, chocolate, cream, butter and corn syrup in medium saucepan over medium heat; stirring constantly until mixture boils. Continue stirring and reduce heat; cook 5 minutes. Remove saucepan from heat; stir in vanilla. Cool mixture 10 minutes; stir in nuts. Place cooled cake on serving plate. Pour topping evenly over cake. Refrigerate until topping is firm.