3 1/2 cups frozen strawberries
1 ½ cup Champagne
2 tsp. fresh mint, minced
1/4 tsp. salt
1/4 cup granulated sugar
3/4 cup plain yogurt
2 Tbsp. fresh lemon juice
Mix together strawberries, sugar, salt, lemon juice, and mint. Let it rest in the refrigerator for a minimum of 25 minutes. (This can be done one day in advance.)
In a food processor, blend strawberries, sugar, salt, lemon juice, yogurt and mint until smooth. Remove from blender into a pitcher. When ready to serve, mix in champagne and pour into shot glasses.
Garnish soup with a fresh strawberry slice and mint leaf.
In honor of the new Kids on the Block concert– our Prep Chef Christian created a “Hanging Tough Beef Cake Jerky”
Hanging Tough Beef Cake Jerky
By Christian Nagy
4-5 lbs. beef eye round sliced ¼” slices
½ cup soy sauce
2 cups water
1 teaspoon ground ginger
10 Tablespoons brown sugar
4 Tablespoons honey
4 Tablespoons cornstarch mixed with ½ cup water
Mix first five ingredients together in a small sauce pan. Bring to a boil then mix in the cornstarch and water mixture. Stir until mixture thickens. Remove from heat and allow to cool.
Pour cooled soy mixture over meat and let marinade overnight in the refrigerator. Follow directions for your food dehydrator to make meat jerky.
2 cups steamed/cooked broccoli pieces
1 lb. beef tenderloin strips
1 lb. spaghetti pasta, cooked al dente & cooled
Salt & pepper
1/4 cup scallions, finely chopped
1/4 cup toasted peanuts, chopped (optional)
3 tsp. soy sauce
2 tsp. roasted sesame oil
4 Tbsp. olive oil
4 Tbsp. rice wine vinegar
Whisk together soy sauce, rice wine vinegar, sesame oil, and pepper in the bowl. Slowly add the olive oil while whisking to create an emulsion. Take half the dressing and place into a sturdy plastic storage bag. Take remaining dressing and place in the refrigerator for use later.
Place beef strips into the marinade and allow to marinate for an hour in the refrigerator.
Remove beef from marinade. Discard marinate. Cook beef until reaches an internal temperature of 145° F. (155° for medium well). Remove from heat and allow to cool completely.
Toss together dressing, pasta, broccoli and beef. Top with scallions and peanuts.
½ cup granulated sugar
2 cups All Purpose Flour
7 oz. unsalted butter, chopped and chilled
1 tsp. lemon zest
1/8 teaspoon salt
1 large egg
¼ cup strawberry jam
Place into a food processor sugar, flour, salt and lemon zest and pulse the processor to combine the ingredients. Add cold pulse and pulse to combine until it resembles large cornmeal. Add the egg and pulse just to combine. Be careful not to over mix it.
Remove dough and flatten into a disk. Wrap in plastic wrap and chill in the refrigerator for 15 minutes.
Remove dough and roll out to ¼ inch thick. Place into a 9 inch tart pan. Save the scraps for the top of the tart by putting them back together into a flattened disk and wrapping them back in the plastic wrap and putting back into the refrigerator until you are ready to make the top.
Place tart pan into a preheated oven at 350 degrees and partially bake shell for 10 minutes. Remove shell from oven and allow to cool. Spread bottom of shell with strawberry jam.
2 ¼ cup ground walnuts
2/3 cup sugar
¼ cup cocoa powder
¼ teaspoon cinnamon
3 large eggs
Mix all ingredients together until smooth and place into cooled partially baked tart shell.
Roll remaining dough scraps to ¼ inch thick and using a pizza cutter cut ½ inch wide strips of dough. Weave the strips into a lattice top.
Bake filled tart in a preheated 350 degree oven for 25-35 minutes until a toothpick inserted into the brownie filling comes out clean.
Mixed Green Salad with Grilled Shrimp and Limoncello-Ginger Vinaigrette
8 cups Romaine lettuce, shredded
1 bunch watercress
1 cup mandarin orange segments
1 cup slivered almonds, toasted
1/2 cup scallions, julienne
Toss romaine lettuce and watercress with a small amount of the Limoncello-ginger vinaigrette. Portion onto six serving plates. Attractively arrange grilled shrimp atop salad. Garnish with orange segments, toasted almonds and scallions. Drizzle with extra vinaigrette dressing as desired.
Makes 1 Cup
1/4 cup Limoncello liquor
1 Tbsp. sugar
3 Tbsp. ginger, peeled & grated
3 Tbsp. olive oil
Combine all ingredients in a non-reactive bowl.
18 jumbo shrimp, deveined, tail on
1/4 cup olive oil or canola oil
Kosher salt and fresh cracked black pepper
Brush shrimps with oil, season with salt and pepper. Grill shrimp 2-3 minutes on each side, until shrimp is opaque. Place shrimp on top of salad and drizzle with vinaigrette.
3 cups cooked quinoa
1/4 cup minced scallions
2 cups chiffonade spinach
1 cup chopped pea pods
2 cups fresh sliced strawberries
1 cup Ciliegini sized fresh mozzarella
Strawberry Balsamic Vinaigrette
6 large fresh strawberries
1/4 cup balsamic vinegar
2 cloves roasted garlic
1/2 cup Extra Virgin olive oil
Salt and pepper to taste
Toss salad ingredients together in large bowl. Set aside.
In a food processor or blender, blend together dressing ingredients and adjust to taste. Strain out strawberries seeds if desire. Toss with salad.
Sausage Apple Puff Pastry
1/4 cup vegetable oil (preferably blended)
1/2 lb. loose sweet Italian sausage meat
1/2 onion, diced
1 cup potato, peeled, diced
1 granny smith apple, peeled, cored and diced
1 large garlic clove, minced
½ cup shredded cheddar cheese
1 sheet frozen puff pastry, thawed
1 egg, lightly beaten for egg wash
Heat oil in a large skillet. Sauté potatoes and onions in heated oil until onions are transparent. Add garlic. Add sausage meat and apples. Sauté until sausage is fully cooked. Put filling aside to cool. Once cooled fold in cheddar cheese.
Preheat oven to 400° F.
Unfold thawed pastry sheet on floured work surface. Roll out to 12x10-inch rectangle.
Cut pastry into eight squares. Brush each square with beaten egg.
Spoon cooled sausage mixture in center of each square.
Fold half over , covering filling and use a fork to seal the edges closed.
Arrange rolls seam side down on parchment lined sheet. Brush with egg wash.
Bake until rolls are puffed and golden, about 20 minutes.
Apple Chicken Salad
4 cups Rotisserie chicken pieces
1 cup red onion, diced
1 cup celery, thinly sliced
1 cup red seedless grapes, sliced in half
2 granny smith apples, peeled, cored, large dice
1 cup real mayonnaise
3/4 cup plain Greek yogurt
1 Tbsp. fresh lemon juice
1/4 tsp. salt
Fresh ground pepper to taste
Garnish: 1/3 cup almond slivers, toasted
In a large mixing bowl, whisk together the mayo and the lemon juice. Add salt, celery, onion, apples, and grapes. Mix until incorporated. Fold in the grilled chicken. Chill in refrigerator until ready to serve.
Pasta e Fagioli Soup with Crostini
By Loretta Paganini
3 Tbsp. olive oil
1/8 lb. pancetta, chopped small dice
4 cloves garlic, minced
1 onion, chopped small dice
Salt and pepper
1 cup tomato sauce
2 qt. stock
2 cans cannellini beans, drained & rinsed
1/4 cup fresh Italian parsley, chopped
1 cup pastina pasta, cooked
1/4 cup parmesan cheese, grated
Heat oil in a large saucepan. Brown pancetta first, and then add garlic and onion and cook until soft. Season with salt and pepper.
Stir in tomato sauce and stock. Cook for 10 minutes. Process 1 can of the cannellini beans in the food processor. Add whole beans and pureed beans and parsley. Cook for 20 minutes.
In a separate pot, cook 1 cup of pastina pasta until it is al dente. Drain and reserve.
Serve with pastina, crostini and parmesan cheese.