Vegetable Quinoa Soup
Makes 10-12 servings
3 Tbsp. olive oil
1 lg. onion, minced
4 cloves garlic, minced
2 carrots, peeled and cut into 1/4 inch dice
2 lg. zucchini, rinsed and cut into 1/4 inch dice
2 potatoes, peeled and cut into 1/2 inch chunks (optional)
1 cup dry white wine
3 cups canned tomato chunks
5 qt. vegetable stock
2 cups quinoa
1 lb. fresh spinach, stems trimmed, leaves cut into thin strips
1 lg. can (1 lb. 3 oz.) cannellini beans, rinsed and drained
1/2 cup fresh basil, chopped
Salt and freshly ground pepper, to taste
Freshly grated Parmesan cheese
Heat the oil in a large stockpot over medium-high heat. Stir in the onion, garlic, carrots, zucchini, potatoes and cook, stirring frequently for 10 minutes, add the wine. Stir in the tomatoes and cook 5 minutes longer. Pour in the stock and then add the quinoa, spinach, and beans. Simmer the soup uncovered, stirring occasionally, for 45 minutes.
Season to taste with salt and pepper. Serve in large bowls with parmesan cheese.
Lemon Poppy Seed Pound Cake
Makes 1 loaf
8 oz. unsalted butter, room temperature
1 cup granulated sugar
4 large eggs, room temperature
1 teaspoon baking powder
1 ½ cup All Purpose flour
¼ teaspoon salt
Zest and juice of two lemons
¼ cup poppy seeds
Preheat the oven to 350 degrees F. Butter and flour the 9x 5 loaf pan and set aside.
Using a kitchen stand mixer cream together butter and sugar until light and fluffy. Add eggs and lemon juice and mix until combined.
Sift together dry ingredients and add to the egg mixture, be careful not to overmix once the flour is added.
Fold in the lemon zest and poppy seeds. Pour or scoop batter into prepared pan. Bake until center of loaf feels spongy or a toothpick inserted into the center of the cake comes out clean, approximately 35-45 minutes.
1 cup powdered sugar
3 Tablespoons lemon juice
Stir together until combined. Drizzle over pound cake.
Grilled Chicken with Orange Mustard Glaze
1 lemon, juice & zest
2 garlic cloves, minced
1 tsp. fresh rosemary
1/2 tsp. fresh thyme
2 bay leaves
1/4 tsp. crushed red pepper
1/3 cup extra-virgin olive oil
2 cups mixed olives
Heat olive oil in a small sauce pan with lemon juice and zest, garlic, rosemary, thyme, bay leaves and crushed red pepper. Remove from the heat and poor over olives and toss well. Place olives in the refrigerator to marinate overnight.
Yields: 20 truffles
8 oz. dark chocolate, chopped small
3 oz. heavy cream
4-6 drops peppermint oil
10 oz. dark chocolate, melted and tempered
Crushed starlight peppermint candies
Heat cream and chocolate in a small saucepan, stir with a rubber spatula until chocolate is melted. Be careful not to scorch chocolate. Remove pan from heat and add oil and incorporate.
To make hand rolled truffles:
Pour chocolate mixture onto parchment-lined baking sheet or a large plate. Cover with plastic wrap and chill until firm, at least one hour.
Scoop cold chocolate mixture into truffles using a #100 ice cream scoop or small teaspoons. Chill chocolate truffle balls until extremely firm. Dip truffles directly into tempered melted chocolate and set on parchment paper to set. While chocolate is still wet, place small piece on top.
To make in shells:
Melt and temper dark chocolate and line shells with chocolate. Pipe in cooled chocolate filling. Chill until filling is set. Fill remaining cavity of shell mold with melted tempered chocolate. Chill in refrigerator until firm. Pop out of shell. Place a small dollop of melted chocolate on top and top with a small piece of peppermint candy.
Store truffles in airtight containers, in single layers, between sheets of parchment or waxed paper. Truffles can be refrigerated for up to a week; frozen for up to a month.
*recipe by Loretta Paganini
1/2 cup butter, softened
1 cup sugar
1 (4 oz.) old fashion Miceli's ricotta cheese
2 egg yolks
2 Tbsp. lemon juice
1 teaspoon lemon zest
1 teaspoon lemon extract
1 tsp. vanilla sugar
¼ tsp. salt
2 teaspoons baking powder
2 ¼ cups unsifted flour
1. Combine all ingredients except flour. Beat with mixer until well blended. Beat in flour.
2. Divide dough in half, wrap in plastic and chill at least 1 hour.
3. On a well-floured surface, knead one dough portion into a smooth ball. roll ball into a long cigar shape, approximately ½” in diameter. Cut cigar into 2” pieces and form each piece into an “S” shape. Place on ungreased baking sheets. Repeat process with second portion of dough.
4. Place in preheated 375°F oven 7 to 10 minutes or until lightly browned at edges. Cool. Repeat with remaining dough. Decorate with Lemon Glaze. Store tightly covered.
With a mixer, beat 4 cups unsifted confectioners’ sugar and ¼ cup lemon juice. (Add additional amounts of lemon juice for a thinner consistency if desired.) Glaze can be divided and tined with food coloring. (Makes 1 1/3 cups).
Yields 16 bundles
2 sheets frozen puff pastry, thawed overnight
1 cup(8oz) soft brie cheese, without the rind
2/3 cup cranberry chutney, recipe follows
¼ cup toasted almond slices (optional)
Preheat oven to 400 degrees F.
Take each sheet of puff pastry and slice into 8 equally sized squares.
In a small bowl mix together egg and water to make an egg wash and set aside
Place a Tablespoon of brie and 2 teaspoons of chutney in the center of each square. Place a few almond slices as well if desired. Brush edges of each square with egg wash and fold each corner up into the center to close.
Place puff pastry bundles 2 inches apart on a parchment lined cookie sheet. Brush outside of bundles with egg wash. Bake in oven until a golden brown on the outside, approximately 15 minutes.
Serve warm with additional chutney if desired.
1/2 cup dried or fresh cranberries
¼ cup white wine vinegar
2 Tablespoons fresh orange juice
1 Tablespooon orange zest
2 Tablespoons granulated sugar
1 Tablespoon crystallized ginger, chopped
1 apple, peeled and diced
1 tsp. cinnamon
1/8 teaspoon salt
In a medium sized sauce pan, combine all ingredients and cook until apples are tender. Adjust flavors to taste.
Warm Butternut Salad
1/4 cup olive oil, divided
1 Butternut squash
1/4 lb. thinly sliced prosciutto
1 Tbsp. fresh sage, minced
1 cup white button mushrooms, sliced
2 cloves garlic
6 cups fresh spinach leaves, washed
2 cups fresh Arugula, washed
1 cup parmesan cheese flakes
1 cup walnuts, toasted
Salt and pepper
Preheat oven to 400°.
Cut butternut squash in half and place on a baking sheet. Remove seeds and sprinkle with salt and 2 Tbsp. olive oil. Allow squash to roast until tender. Remove from oven and allow to cool. Cut into medium dice and set aside.
Reduce oven temperature to 350°, place prosciutto on a baking sheet and allow to bake until crisp. Remove and set aside to cool.
In a sauté pan, heat 2 Tbsp. oil and garlic. Add mushrooms and sage and sauté until mushrooms are cooked. Set aside.
Toss arugula and spinach in a large bowl with most of the dressing (reserving some dressing to drizzle onto the finished salad).
Plate the lettuce and arrange the other salad components on top. Drizzle with remaining dressing.
Balsamic Mustard Vinaigrette
1 cup Balsamic vinegar
1/2 cup Dijon mustard
1/2 cup honey
1/2 cup extra virgin olive oil
Salt and pepper
Whisk ingredients together adding oil last to create an emulsion. Adjust seasonings to taste.
1 cup pumpkin puree
½ teaspoon cinnamon
¼ teaspoon nutmeg
1/8 teaspoon clove
1/3 cup milk
3 Tablespoons butter
1 loaf challah bread
Maple syrup and powdered sugar for garnish
In a large mixing bowl, whisk together eggs, puree, cinnamon, nutmeg, clove and milk until thoroughly combined. Dunk thick slices of challah bread into the mixing bowl allow the bread to soak up the pumpkin mixture.
Heat a large sauté pan on medium heat. Add butter and allow to melt. Add slices of bread and cook until a golden brown crisp on the outside. Serve with syrup and sprinkled with powdered sugar.
2 Sticks (8 oz.) unsalted butter, room temperature
1 cup light brown sugar
½ cup canned pumpkin puree
1 ½ teaspoons baking soda
2 cups AP flour
1 ½ teaspoon pumpkin pie spice
1 teaspoon vanilla extract
¼ teaspoon salt
½ cup chocolate
Preheat oven to 350 degrees F.
Cream together butter and sugar until light and fluffy. Add pumpkin puree and egg and mix until combined. Add baking soda, flour, spice, vanilla and salt and stir until combined. Do not over mix. Fold in chocolate chips.
Scoop onto a parchment lined baking sheet. Bake 10-12 minutes until golden brown.
4 cups all purpose flour
1 pkg. dry active yeast
1 cup warm milk, scalded & skimmed
1/2 cup granulated sugar
1/3 cup butter, melted
1 tsp. salt
2 granny smith apples, peeled, cored, and diced small
1 cup brown sugar, firmly packed
3 Tbsp. cinnamon
1/3 cup unsalted butter, softened
Dissolve yeast in warm milk.
Cream together sugar, butter, eggs, and salt. Add flour. Turn the dough out onto a lightly floured surface and knead until smooth.
Place in a very lightly greased bowl, turning once to grease top. Cover and let rise in a warm place free from draft from a minimum of 1 hour until dough as nearly doubled in size. Can be refrigerated overnight.
When dough is ready, in a separate bowl mix brown sugar and cinnamon and apples.
Punch down dough and roll out on a lightly floured surface. Roll the dough into a rectangle shape about 1/4” thick. Spread the softened butter, from the filling, evenly over the surface of the dough, and sprinkle evenly with apple cinnamon sugar mixture. Roll up the dough like a jelly roll.
Cut the rolled dough into 1 3/4” slices and place on a parchment lined baking sheet, allow about 1” of space between each roll. Put rolls into a warm place and allow to double in size, approximately 30 minutes.
Bake for 10 to 15 minutes until lightly golden. Ice the rolls when still warm.
Cream Cheese Drizzle
2 sticks butter, softened
3 cups confectioners’ sugar
1/2 cup cream cheese
1 tsp. vanilla extract
1/4 tsp. salt
Whip together all ingredients. Drizzle over warm buns.
For the Base
1 Cup Oreo cookie crumbs
3 tsp Instant Espresso Powder
4 Tbsp Butter, unsalted, melted
For the Cake
1 lb Cream Cheese, at room temperature
1/2 Cup Brown Sugar, packed
1/3 Cup Sugar, granulated
1 Tablespoon Instant Espresso Powder
2 Eggs, large, room temperature
2 Egg Yolks, large, room temperature
1 Tbsp vanilla extract
For the Topping
3/4 Cup Heavy Cream
1/8 tsp Cocoa Powder
1. In a food processor, combine crumbs, espresso powder, and butter until it resembles wet sand. May end up using more or less butter for this. Press into bottom of a 6-inch cheesecake pan. Place in refrigerator to chill while you are mixing together the filling.
2. Heat oven to 325 degrees. Fill a kettle with water and bring to a boil. and combine in it the cream cheese, brown sugar, white sugar, espresso, eggs, egg yolks and vanilla. Process to make a smooth mixture with no coffee powder visible.
3. Cover outside of pan with a protective layer of plastic wrap covered with a double layer of foil. Fill with cream cheese batter, and place in a roasting pan. Pour boiling water into roasting pan to come about halfway up side of pan. Bake until middle of cake is set but not firm (it should still wobble), 30 to 45 minutes.
4. Remove cheesecake from water bath and place on a rack. Remove outer layers from pan and allow to cool completely. Refrigerate for at least a few hours, preferably overnight.
5. Remove cheesecake from refrigerator 20 to 30 minutes before serving. To remove from pan, slide a knife around inside edge of pan, then release sides. Place cheesecake on a platter.
6. Whisk cream into soft peaks, and spread on top of cake. Push cocoa through a fine-mesh sieve to dust cake.
Grilled Pork Tenderloin
1/4 cup olive oil
1/2 cup balsamic vinegar
3 cloves garlic, minced
1/2 Tbsp. dried Herbs de Provence
2 lbs. pork tenderloin
Sea salt and pepper, to taste
Place olive oil, balsamic, garlic, herbs and pork in a large re-sealable plastic bag or shallow baking dish. Allow meat to marinate for 2 to 3 hours in the refrigerator.
Heat the (indoor or outdoor) grill. Remove meat from marinade and pat dry with a paper towel. Discard marinade juices.
Sprinkle tenderloin with salt and pepper on all sides and grill meat until the middle inside of the pork is an internal temperature of 145°F. Note: if the outside of the pork is getting too cooked, without the inside getting to the right temperature, you can transfer the pork to a cookie sheet covered with a little olive oil and roast the tenderloin at 350 degrees F until it is able to reach the proper cook temperature. Set aside to rest for 5 minutes.
Slice into medallions and serve with mashed potatoes and wine sauce.
Dark Cherry Wine Sauce
1 cup vegetable stock
1 bouquet garni
1 pound frozen dark cherries, chopped
salt, pepper and sugar to taste
Heat oil in a saucepot and sauté garlic. Add wine, stock, cherries, and bouquet garni. Simmer until liquid is reduced in half. Add salt, pepper and sugar to taste.