Bellini Bar (oh so YUMMY)

Bellini Bar

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2 cups sugar

1 cup water

1 (16oz.) bag frozen peaches, thawed

1 tsp. orange zest

1 (16oz.) bag frozen strawberries

1 (16oz.) bag frozen blueberries

4-6 bottles of Proseccco or other sparkling wine, chilled

fresh strawberries, raspberries and blueberries, for garnish

orange peel twist, for garnish

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Stir the sugar and water in medium saucepan over low heat until the sugar dissolves.

Cool completely.

Puree` the peaches and orange zest in a blender with 1/2 cup of the sugar syrup until smooth.

Strain through fine mesh strainer, into a bowl.

Puree` the strawberries in a clean blender with 1/3 cup sugar syrup.

Strain through a clean fine mesh strainer into another bowl.

Puree` blueberries in a clean blender with 1/3 cup sugar syrup.

Strain through clean fine mesh strainer into a third bowl.

Pour each of the puree`s into small glass pictures.

To serve pour 2-3 TBS.of desired puree`s into champagne flute.

Slowly add prosecco, garnish with a piece or two of fruit and an orange peel twist.

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Fruit puree`s can be made one day in advance,

covered and stored in the refrigerator.

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Amaretto Sauce

Amaretto Sauce

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1/2 cup heavy cream

1/2 cup whole milk

3 TBS. sugar

1/4 cup amaretto

2 tsp. cornstarch

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Bring cream, milk and sugar to a boil in a small sauce pan, over medium heat, stirring frequently.

In a small bowl mix the amaretto and cornstarch. Then mix it into the cream mixture.

Simmer over medium low heat, stirring constantly, until the sauce thickens, about 2 minutes.

Keep warm or refrigerate up to 3 days and reheat.

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Chocolate Amaretti Cake

Chocolate Amaretti Cake

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3/4 cup semisweet chocolate chips

1 cup slivered almonds

1 cup baby ameritti cookies

1 stick butter, at room temperature

2/3 cup sugar

2 tsp. orange zest

4 eggs

2 TBS. unsweetened coco powder

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Pre heat oven to 350*

Spray 9" spring form pan with cooking spray.

In a small bowl, microwave chocolate chips, stirring every 30 seconds, until melted and smooth.

In a food pprocessor, combine the almonds and cookies, pulse until finely ground.Transfer to a bowl.

 Add the butter, sugar and orange zest to processor and blend until creamy and smooth.

With machine running, add the eggs one at a time. Add the nut mixture and the melted chocolate.

 Pulse until blended. Pour into prepared pan. Bake about 35 minutes.

Or until toothpick inserted into center comes out clean. Cool cake in pan for 15 minutes.

 Transfer to a platter, sift coco over cake and serve.

Butternut Squash Risotto w/ Browned Butter Sage Sauce

Butternut Squash Risotto w/ Browned Butter Sage Sauce

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1 1/2 cups butternut squash, peeled and cut into 1" pieces

1 TBS. olive oil

salt and pepper

3 1/2 cups chicken broth

3 TBS. butter

1 cup onion, finely chopped

2 TBS. shallots,finely chopped

1 cup aborio rice

1/2 cup dry white wine

1/2 cup Parmesan cheese,finely grated

1/2 cup butter

2 TBS. sage leaves, chopped

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Pre-heat oven to 350*

Toss butternut squash with 1 TBS. olive oil and sprinkle with salt and pepper.

Bake for 20-30 minutes, or until tender but still holding there shape. Set aside.

In a small saute pan add  1/2 cup butter and sage leaves. Cook over medium heat,

until the butter bubbles and turns slightly brown, about 7-8 minutes. Set aside.

Bring the broth to a simmer. Cover to keep warm.

Melt 3 TBS. butter in a large sauce pan over medium heat.

Add the onions and shallots and saute until translucent, about 8 minutes.

Stir in the rice, add the wine and stir until it is absorbed. Add 3/4 cup of broth, simmer

over medium low heat, stirring often, until broth is absorbed. Repeat adding 3/4 cup broth,

 3 more times. Add remaining broth and simmer until the rice is just tender and the mixture is creamy.

Stir in the roasted butternut squash. Mix in 1/2 cup Parmesan. Season with salt and pepper to taste.

Pour browned butter over risotto and serve warm.

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Chicken Piccata (quick and easy)

Chicken Piccata

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4 chicken breast, sliced crosswise, making 8 thin breast portions

1/2 tsp. salt

1/2 tsp. pepper

flour, for dredging

4 TBS. butter

2 TBS. olive oil

1/2 cup chicken stock

1/3 cup fresh lemon juice

1/4 cup capers, rinsed

1/4 cup cream

2 TBS. flat-leaf parsley, chopped

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Sprinkle the chicken with salt and pepper. Dredge chicken in the flour to coat lightly.

In a large saute pan, melt 2 TBS. butter with 2 Tbs. olive oil over medium-high heat.

Add the chicken and cook just until browned, about 3 minutes per side.

Transfer chicken to a plate. Add chicken stock, lemon juice and caper to the same pan.

Bring to a boil over medium-high heat, scraping up the browned bits from the bottom of the pan.

Return the chicken to the pan and cook just until cooked through. About 5 minutes.

Transfer chicken to a platter.Whisk remaining 2 TBS. butter and cream into the sauce.

Pour sauce over chicken and garnish with parsley.

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Classic Caesar Salad (a little effort, BIG payoff)

Classic Caesar Salad

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Croutons:

5 TBS. olive oil

1/2 tsp. garlic paste

1/2 - 3/4 loaf ciabatta bread, cut into 1/2" cubes (about 5 cups)

1/4 cup water

1/4 tsp salt

2 TBS Parmesan cheese, finely grated

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Salad:

3/4 tsp. garlic paste

2-3 TBS. fresh lemon juice

1/2 tsp.Worcestershire sauce

1 TBS. anchovy paste

2 egg yolks

5 TBS. canola oil

5tsp. olive oil

3/4 cup Parmesan cheese, finely grated

fresh ground black pepper, to taste

2-3 romaine hearts, chopped into 3/4" pieces

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For the croutons:

Combine 1 TBS. olive oil and garlic paste in a small bowl. Set aside.

Place bread cubes in a large bowl. Sprinkle with water, salt and toss. 

Squeezing gently so bread absorbs water.

Place remaining 4 TBS. olive oil

and soaked bread cubes in 12" non stick skillet. Cook over medium-high heat,

stirring frequently, until browned and crisp, 7-10 minutes.

Remove skillet from heat, push croutons to sides of skillet to clear center.

Add garlic and oil mixture to clear center and cook with residual heat of the pan, 10 seconds.

Sprinkle with Parmesan; toss until garlic and Parmesan are evenly distributed. Set aside.

For Salad:

Whisk garlic paste and 2 TBS. lemon juice together in a large bowl. Let stand 10 minutes.

Then whisk in Worcestershire, anchovy paste and egg yolks into garlic lemon mixture.

While whisking constantly, drizzle canola oil and olive oil into the bowl with a slow steady stream

until fully emulsified. Add 1/2 cup Parmesan and pepper. Whisk until incorporated.

Add romaine to dressing and toss to coat. Add croutons and mix gently.

Taste and season with up to 1 TBS. lemon juice. Topping with 1/4 cup Parmesan.

Serve immediately.

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Green-Goddess Dressing (this is an oldie but goodie)

Green-Goddess Dressing

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3/4 cup mayonnaise

1/2 cup sour cream

1 tsp. dry mustard

2 TBS. tarragon vinegar

1 clove garlic, crushed

1/4 tsp. salt

2 TBS. green onions, finely chopped

2 TBS. watercress, finely chopped

1/4 cup fresh parsley, finely chopped

1/8 tsp. pepper

2 anchovy fillets, finely chopped

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Combine all ingredients in a food prossor. Process until combined.

Cover and refrigerate for several hours.

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A delicious salad dressing which originated at the Palace Hotel in San Francisco.