A Fresh Berry Trifle
Makes 1 servings
Ingredients
Fresh Blueberries 1 pint
Fresh Strawberries, sliced 1 pint
Fresh Raspberries 1 pint
Sugar ¼ cup
Cornstarch 1 ½ teaspoons
Lemon Juice 1 each
Heavy Cream 1 cup
Sugar 1 tablespoon
Vanilla Extract ½ teaspoon
Lemon Curd 1 cup
Pound Cake 1 each
Method of Preparation
1. Gather all ingredients and equipment
2. Combine berries, sugar, cornstarch, and lemon juice in a saucepan over medium-high heat
3. Bring to a simmer and cook just until the berries begin to break down and give up their juices
4. Take the berries off the heat and let cool; mixture should thicken up as it cools
5. In a clean bowl, whip the heavy cream with the sugar and vanilla to soft peaks
6. Put the lemon curd into a second bowl and stir a little of the whipped cream to loosen it
7. Then fold in the rest of the cream
8. To assemble the trifle, spoon a layer of the lemon curd into a large glass bowl
9. Add a layer of pound cake, breaking the slices into pieces to fit
10. Then soak the cake with a layer of the berries and their juices
11. Keep going to make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of the lemon cream
12. Cover and refrigerate until ready to serve
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Mac N’ Cheese
Serves 6 to 8
Ingredients
Cooked Elbow Macaroni, drained 4 cups
(approximately 2 cups uncooked)
Cheddar Cheese, grated 2 cups
Eggs, beaten 3 each
Sour Cream 4 ounces
Butter, unsalted, cut into pieces 4 tablespoons
Salt ½ teaspoon
Milk 8 ounces
Method of Preparation
1. Gather all ingredients and equipment
2. Preheat oven to 350 degrees
3. After macaroni has been boiled and drained, add cheddar cheese while macaroni is still hot
4. Combine remaining ingredients and add to macaroni mixture
5. Pour into casserole dish and bake for 30 to 45 minutes
6. Top with additional cheese, if desired
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Creamy Avocado Ranch Dressing
Makes: 1 ½ cup
Ingredients
Hass Avocado, ripe, pitted 1 each
Hot Pepper Sauce ½ teaspoon
Lime Juice 1 tablespoon
Buttermilk ½ cup
Mayonnaise ¼ cup
Red Onion, minced 1 tablespoon
Fresh Cilantro 1 tablespoon
Garlic 1 clove
Sugar ½ teaspoon
Salt ¾ teaspoon
Ground Black Pepper ¼ teaspoon
Method of Preparation
1. Gather all ingredients and equipment
2. In a food processor, puree avocado, hot sauce, lime juice until avocado is broken down, about 30 seconds
3. Add remaining ingredients and process until dressing is completely smooth
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Lamb Chops with a Balsamic Glaze
Yield: Serves 6
Ingredients
Lamb Chops, ¾ inch thick 12 each
Rosemary, fresh 1 teaspoon
Thyme, fresh ¼ teaspoon
Olive Oil 3 tablespoons
Shallots, minced ½ cup
Balsamic Vinegar 2/3 Cup
Chicken Broth ½ Cup
Butter, unsalted 3 tablespoons
Salt To Taste
Pepper, fresh ground To Taste
Method of Preparation
1. Gather all ingredients and equipment
2. Rub lamb chops with rosemary, thyme, and salt and pepper to taste
3. Heat olive oil in large skillet over high heat
4. Add lamb chops, in 2 batches if necessary (don’t over crowd), and cook until medium-rare
5. Transfer chops to serving plate, and keep warm
6. Degrease pan and add shallots, and cook 1 minute
7. Deglaze with balsamic vinegar and then chicken broth
8. Cook until reduced by half, approximately 5 minutes
9. Remove from heat, and swirl in butter
10. Pour over chops and serve
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Coffee Con Leche
Make an extra strong brew of your favorite coffee.
Heat milk, but do not boil. Froth the milk.
Fill a cup with the very strong coffee brew, leaving room for the milk.
Add the hot milk - as much or as little as you prefer.
Add sugar if desired.
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Stuffed Chicken Breast
Makes 4 servings
Ingredients
Chicken Breast, halved, boned 2 each
Bacon, sliced, diced 6 each
Onion, diced 1 each
Fresh Spinach, chopped 8 ounces
Salt To Taste
Pepper To Taste
Method of Preparation
1. Gather all ingredients and equipment
2. Cut the whole chicken breast in half
3. Pound each half breast between two pieces of plastic wrap
4. Add diced bacon to a sauté pan over medium heat
5. Cook bacon until crisp
6. Remove the bacon with a slotted spoon and add diced onion to the bacon fat
7. Cook onion until translucent, about 2 minutes
8. Add chopped spinach to the cooked onions in the sauté pan
9. Cook until the spinach is completely wilted
10. Removed from the heat and add the cooked bacon
11. Add ¼ of the spinach/bacon mixture to each of the pounded chicken breasts
12. Roll the breasts
13. Season and baked at 350 degree for 20-25 minutes (internal temperature of 165 degrees)
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Tilapia en Papillote
Makes 1 serving
Ingredients
Parchment Paper Heart 1 each
Olive Oil 1 teaspoon
Onion, peeled and cut julienne 2 ounces
Red Bell Pepper, cut julienne 2 ounces
Yellow Bell Pepper, cut julienne 2 ounces
Tilapia Fillet 4 ounces
Salt and Pepper To taste
Roasted Red Pepper Compound Butter 1 tablespoon
Method of Preparation
1. Gather all ingredients and equipment
2. Preheat oven to 400 degrees
3. Brush olive oil on the inside of the parchment paper heart
4. Toss onions and peppers together, and arrange on the right side of the paper near the fold.
5. Sprinkle the tilapia with salt and pepper and place on top of the onions and peppers.
6. Top the tilapia with compound butter.
7. Fold the left side of the paper over the right side, and crimp the edges together tightly
8. Place the packet on a baking sheet and bake for 20 minutes. The paper should be puffed up and lightly brown
Serve immediately. Cut the packet open tableside to allow the aromatic steam to escape.
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| Roasted Vegetable Napoleon |
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Roasted Vegetable Napoleon
Makes 12 servings
Ingredients
Ricotta Cheese 1½ pounds
Dried Thyme Leaf ¾ teaspoon
Salt ½ teaspoon
Black Pepper ½ teaspoon
Tarragon 1 teaspoon
Dried Chives 1¾ teaspoon
Dried Basil 1 teaspoon
Kosher Salt As needed
Eggplant, 1/3” slices 1½ pounds
Tomato, 1/3” slices 1 pound
Zucchini, 1/3” slices 1½ pounds
Red Onion, 1/3” slices 1 pound
Baking Potato, 1/3” slices 2 pounds
Mozzarella Cheese, 1oz slice 1 pound
Fresh Rosemary 12 each
Method of Preparation
1. Gather all ingredients and equipment
2. Preheat oven to 400 degrees.
3. Combine ricotta and seasonings (thyme thru basil); blend well
4. Place eggplant on a sheet pan single layer; sprinkle with kosher salt to draw out excess moisture (5-10 minutes); blot excess moisture with paper towels
5. Place all vegetables in single layers; brush with olive oil; season with salt and pepper and roast until tender, 5-10 minutes (potato may take longer)
6. Assemble napoleons on pans brushed with olive oil:
§ 1 eggplant slice
§ 1 rounded tablespoon ricotta mixture
§ 1 potato slice
§ 1 zucchini slice
§ 1 onion slice
§ 1 mozzarella slice
§ 1 tomato slice
§ 1 zucchini slice
§ 1 rounded tablespoon ricotta mixture
§ 1 eggplant slice
7. Spear wooden skewer through center of napoleon top to bottom to secure ingredients
8. Bake another 5 minutes until cheese is melted and vegetables are heated through.
9. To serve: Trim rosemary sprigs 1” taller than napoleons; remove lower layer of leaves, keeping 1” of leaves on top. Replace wooden skewers with rosemary sprig skewers and serve.
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| Stuffed Chicken Breast with Boursin Cheese and Prosciutto Ham |
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Stuffed Chicken Breast
with Boursin Cheese and Prosciutto Ham
Makes 6 servings
Ingredients
Olive oil 2 tablespoons
Whole Chicken Breast, split 3
Boursin Cheese,(any flavor) 10.4oz (2 packages)
Prosciutto Ham, diced 2oz
Salt To Taste
Pepper To Taste
Method of Preparation
1. Gather all ingredients and equipment
2. Split and debone whole chicken breasts
3. Season split chicken breasts with salt and pepper
4. Heat sauté pan over a high heat and quickly sear seasoned split chicken breast on skin side only
5. Remove from heat and let cool
6. Cut a pocket in each of the split chicken breast
7. Combine Boursin Cheese and diced Prosciutto ham
8. Stuff each split chicken breast with Boursin/Prosciutto filling
9. Bake in a pre-heated 375 degree oven for roughly 30 minutes or until the internal temperature reaches 160 degrees
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Shrimp Scampi Cheesecake Puff
Makes 24 pieces
Ingredients
Olive Oil 1 tablespoon
Onion, small dice 1
Cloves garlic, dice 3
Butter 2 tablespoons
Shrimp, peeled and deveined ½ Pound
Cream cheese 12oz
Eggs 1
Heavy cream ¼ cup
Smoked Gouda cheese, grated 6 ounce
Salt 1 teaspoon
Puff Pastry Sheets, thawed 1 package (2 sheets)
Method of Preparation
1. Gather all ingredients and equipment
2. Cut shrimp in ½ inch pieces
3. Heat sauté pan over a medium heat, warm oil and sauté onion and garlic until onions are translucent
4. Add butter to pan and melt
5. Add shrimp and continue cooking for 2 to 4 minutes
6. In a medium bowl, beat cream cheese until cream
7. Add one egg at a time and beat until well mixed
8. Add heavy cream, cheese, onions, shrimp and salt
9. Roll out thawed puff pastry and cut into 3” squares
10. Place a tablespoon of fill onto the center of each puff pastry square
11. Fold square into a puff, pinching the edges together
12. Brush each puff with an egg wash
13. Baked on a baking sheet in a preheat 400 degree oven for 20 to 25 minutes (until golden brown)
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| Finshed Plate |
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Chicken Saltimbocca
Potatoes with tomatoes, green peppers, mushrooms and onions
Green beans with roasted red peppers and garlic
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Chicken Saltimbocca
Serves 6
6 (3-ounce) chicken cutlets, pounded to evenly flatten
Salt and freshly ground black pepper
6 paper-thin slices prosciutto
1 (10-ounce) box frozen chopped spinach, thawed
3 tablespoons olive oil
1/4 cup grated Parmesan
1 (14-ounce) can low-salt chicken broth
2 tablespoons fresh lemon juice
Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.
Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.
Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.
Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.
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Potatoes with tomatoes, green peppers, mushrooms and onions
Serves 6
3 tablespoons olive oil
1 tablespoon and 1-1/2 teaspoons minced garlic
3/4 teaspoon dried basil
3/4 teaspoon dried marjoram
3/4 teaspoon dried dill weed
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano
3/4 teaspoon dried parsley
3/4 teaspoon crushed red pepper flakes
3/4 teaspoon salt
6 large potatoes, peeled and cubed
1 cup cherry tomatoes, halved
1 large green pepper, diced
1 cup crimini mushrooms, diced
1 medium onion, diced
Preheat oven to 475 degrees F (245 degrees C).
In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes, tomatoes, green peppers, mushrooms, and onions until evenly coated.
Place potatoes in a single layer on a roasting pan or baking sheet. Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.
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Green beans with roasted red peppers and garlic
Serves 6
3 cups green beans, trimmed
1 1/2 tablespoons butter
1/2 cup roasted red peppers, sliced length-wise
3 cloves of garlic, finely chopped
Salt and ground black pepper
In a skillet over medium high heat, melt the butter. Once butter is melted add garlic and sauté for 2-3 minutes. Add the green beans and red peppers tossing to coat in butter. Sauté 3-4 minutes until tender-crisp. Season with salt and black pepper, to taste.
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