Zabaglione

Zabaglione

yield: (makes about 4 servings)

Ingredients

  • 4 egg yolks
  • ¼ cup sugar
  • ½ cup marsala

Directions

  1. Put egg yolks and sugar into a large stainless-steel mixing bowl and using a large whisk, beat until thin and pale yellow (about 5 minutes).
  2. Bring a large pot of water just to a simmer over medium heat (do not let it boil). Set bowl with yolks and sugar over simmering water to make a double boiler.
  3. Gradually drizzle in marsala, whisking continuously. Continue whisking until mixture is light and foamy, almost tripling in volume and holding soft peaks (about 15 minutes). Do not let egg cook around the edges of the bowl.
  4. Spoon into 4 small dessert dishes (or stemmed glasses) and serve either warm, at room temperature or chilled, topped with whipped cream, chocolate shavings and cranberries or strawberries.
Photo Courtesy of John McCoy, dailynews.com

Italian Cheese Plate

 

Cheese Plate

yield: (makes about 12-16 servings)

Ingredients

  • ½ pound Gorgonzola 
  • ½ pound Taleggio 
  • ½ pound La Tur 
  • ½ pound Sottocenere with truffle 
  • Assorted Italian olives 
  • Fresh baguette slices and crackers 

Directions

  1. Arrange the Italian cheeses on a plate (and attach handwritten ID labels to the cheeses) along with a small dish of olives in the center.
  2. Serve with baguette slices and crackers.
Photo Courtesy of John McCoy, dailynews.com

Sudburian Blueberry Pie

Blueberry Pie

yield: (makes two 9-inch pies)

Ingredients

CRUST:

  • 1 egg
  • 1 tablespoon white vinegar
  • Water
  • ½ teaspoon salt
  • 5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 4 teaspoons brown sugar
  • 1 pound solid vegetable shortening

FILLING:

  • 4 to 5 cups fresh or frozen blueberries
  • ½ cup granulated sugar
  • 2 tablespoons flour
  • 1 tablespoon lemon juice

Directions

Crust:

  1. In a measuring cup mix together egg and vinegar. Add enough water to measure ¾ cup.
  2. Combine with salt, flour, baking powder and brown sugar and cut in shortening with two knives until mixture is of pea size.
  3. Remove mixture and form into a ball. Cut into 4 portions.
  4. Roll one portion (¼ of dough) out on a floured pastry cloth or cutting board to a 10-inch circle and fit into a 9-inch pie dish, leaving overhang.
  5. Repeat and use rolled out dough to line another 9-inch pie dish.

Filling:

  1. Combine all filling ingredients, mixing well. Divide filling evenly between the 2 unbaked 9-inch pie crusts.
  2. For top crust, roll out each remaining dough portion on a floured board, one at time.
  3. Cut each into strips and place lattice fashion over top of each pie, crimping edges.
  4. Bake pies in a preheated 425-degree oven 15 minutes.
  5. Reduce oven temperature to 350 degrees and continue baking 30 minutes, until golden brown and blueberries are bubbling (add foil around crust edges during baking if they begin to over-brown).
  6. Sprinkle top with a little sugar. Place under broiler quickly to brown, if desired.
Photo Courtesy of John McCoy, dailynews.com

Grilled Lamb Chops

Lamb Chops

yield: (makes 12-16 servings)

Ingredients

  • ¼ cup olive oil
  • 2 tablespoons Dijon mustard
  • 3 cloves garlic, crushed
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • 24 (1-inch thick) lamb chops, fat removed
  • Salt and freshly ground pepper

Directions

  1. Combine all ingredients except lamb chops and salt and peper with a few dashes of Worcestershire sauce (optional), mixing well.
  2. Turn over lamb chops, rubbing to coat well. Season with salt and pepper to taste and marinate at least 30 minutes.
  3. Grill chops over medium heat about 15 minutes, turning once, until medium to medium rare or however desired .
Photo Courtesy of recipebridge.com

Cheese Stuffed Manicotti

yield: (Makes about 12 servings)

Ingredients

Marinara Sauce:

  • 2 (28-ounce) cans whole tomatoes
  • ¼ cup extra virgin olive oil
  • 1 small yellow onion, peeled and minced
  • 2 cloves garlic, peeled and minced
  • Sea salt
  • 6 to 10 fresh basil leaves, torn
  • Pinch dried oregano
  • Freshly ground black pepper

PASTA DOUGH:

  • 4 sheets (8 ½x11 inches EACH) store-bought pasta dough.

FILLING:

  • 1 cup grated fresh Parmesan cheese
  • 1 cup whole-milk ricotta cheese
  • 1 cup steamed and chopped fresh spinach
  • ½ cup shredded fresh mozzarella cheese
Directions:
Marinara Sauce:
  1. Drain tomatoes, reserving juice.
  2. Crush tomatoes with your hands into a bowl, gently removing and discarding any hard cores, skin, or tough membranes from stem ends. Set aside.
  3. Heat olive oil in a large saucepan over medium-low heat.
  4. Add onions to pan and cook until golden, about 10 minutes. Add garlic and saute, until soft, about 3 minutes.
  5. Stir in tomatoes and reserved juice and season to taste with salt.
  6. Increase heat to high and bring sauce to a boil.
  7. Immediately reduce heat to low and simmer until flavors have blended and sauce has thickened slightly, about 1 hour.
  8. Stir in basil and oregano and season to taste with salt and pepper. If not using immediately, refrigerate, covered (up to 1 week) or freeze (for longer storage). Makes about 5 cups of sauce.

Pasta

  1. Cut each pasta sheet into 6 rectangles, about 3×4 inches each.

Filling

  1. Combine all filling ingredients, mixing well.
  2. Spread 2 heaping teaspoons filling on one side (the longest side) of each rectangle. Roll up from long side (do not fold in ends).
  3. Place ¼-inch of the marinara sauce in the bottom of each of the 2 (9×13-inch) baking pans or dishes.
  4. Place ½ of rolled up manicotti in each pan. Top generously with remaining marinara sauce, dividing evenly.
  5. Bake in a preheated 350-degree oven 45 minutes or until pasta is cooked through.
  6. Top with shaved Parmesan cheese and shredded mozzarella just before serving. Run under broiler for a minute, if desired.
Photo Courtesy of John McCoy, dailynews.com

Arugula Salad

Arugula

yield: (makes 10-12 servings)

Ingredients

  • 4 (5- to 7-ounce) bags pre-washed arugula
  • ¾ cup extra virgin olive oil
  • Sea salt to taste
  • ¼ cup balsamic vinegar
  • Fresh cracked pepper to taste
  • 2 containers teardrop tomatoes
  • 3 avocados, cut into ¼-inch wedges
  • Shaved Parmesan cheese

Directions

  1. Mix arugula with oil and salt and then toss with balsamic vinegar and pepper.
  2. Turn lettuce mixture into a large bowl.
  3. Place tomatoes in center and fan avocado slices around them.
  4. Sprinkle top with shaved Parmesan cheese.
Photo Courtesy of quincesandthepea.com

Italian Stuffed Tomatoes

Italian Stuffed Tomatoes

yield: (makes 12 servings)

Ingredients

  • 6 large beef steak tomatoes, halved
  • 2 cups bread crumbs
  • 6 tablespoons grated Parmesan cheese
  • 1 tablespoon garlic, crushed
  • 6 tablespoons fresh parsley, chopped
  • Salt and pepper to taste
  • Olive oil
  • Butter for tops

Directions

  1. Cut tops off tomatoes and slice tomatoes in half. Cut a sliver off the bottom so that tomatoes will stand up.
  2. Remove tomato pulp to bowl. Add bread crumbs, cheese, garlic, parsley and salt and pepper to taste. Mix well.
  3. Add enough olive oil (about ¼ cup) until mixture starts to hold together – it should have a consistency that is not soaking wet.
  4. Fill each tomato half with a mound of bread crumb mixture. Dot top with a small dab of butter.
  5. Bake in a preheated 325-degree oven 30 to 40 minutes until tops are golden brown. Serve immediately.

Prosciutto and Figs

Italian Cheese Plate

Cioppino

Italian Polenta

Arugula Salad

Cheese Stuffed Manicotti

Grilled Lamb Chops

Sudburian Blueberry Pie

Zabaglione

Moose Milk 

Back to Cheryl Cecchetto: Celebrate with an Italian Buffet

 

Photo Courtesy of John McCoy, dailynews.com

Italian Polenta

Polenta

yield: (makes 8-10 servings)

Ingredients

  • 7 cups cold water
  • 1 tablespoon sea salt
  • 2 bay leaves
  • 1 2/3 cups fine yellow or white cornmeal (polenta)
  • 2 tablespoons butter
  • Salt and freshly ground black pepper
  • Grated Parmesan cheese

Directions

  1. Place cold water, sea salt and bay leaves in a medium heavy-bottomed pot.
  2. Stir in cornmeal (adding cornmeal to cold water helps keep polenta free of lumps).
  3. Bring to a boil over high heat, then add butter.
  4. Reduce heat to medium-low and continue cooking, stirring often with a wooden spoon, until polenta thickens and pulls away from the bottom and sides of the pot (about 30 to 40 minutes).
  5. Season to taste with salt and pepper. Remove and discard bay leaves.
  6. Sprinkle with Parmesan cheese. Serve hot.
Photo Courtesy of mrsregueiro.com

Cioppino

cioppino

yield: (makes 12-16 servings)

Ingredients

Part 1

  • ¾ cup olive oil
  • 2 tablespoons butter
  • 1 green onion (including the top), finely chopped
  • 3 green peppers, seeded and diced
  • 1 bunch chopped Italian parsley

Part 2 

  • 4 to 6 whole large garlic cloves, crushed
  • 1 cup canned tomato puree
  • 2 (16-ounce) cans tomato sauce
  • 2 cups dry white wine
  • 1 cup water
  • 1 cup clam juice
  • 4 bay leaves
  • 1 teaspoon fresh chopped rosemary
  • 1 teaspoon fresh chopped thyme
  • Salt and pepper to taste
  • 2 tablespoons sugar
  • ½ teaspoon red chili flakes
  • 1 tablespoon chopped fresh basil

Seafood

  • 20 mussels, cleaned
  • 20 clams, cleaned
  • 2 cups cut-up squid
  • 1 pound monk fish, cut into 1-inch chunks
  • 20 large scallops
  • 1 pound cooked King crab legs, cut in 1-inch pieces
  • 20 large raw shrimp, tails on

Directions

  1. In a large pot, saute olive oil, butter, green onion, green peppers and parsley (from part one) for 20 minutes.
  2. Add “Part 2″ ingredients to the pot.
  3. Heat to boiling, reduce heat and simmer 1 hour. Cool. Refrigerate, covered, overnight.
  4. To serve, the next day, heat up tomato base slowly. When gently boiling, add mussels and clams and cook 10 minutes.
  5. Add squid, monk fish and scallops and continue cooking 5 to 7 minutes.
  6. Add crab and shrimp and cook 5 minutes, watching carefully to avoid overcooking (and keep shellfish from becoming tough).
  7. Remove any mussels and clams that don’t open and discard.
  8. Serve immediately over Italian Polenta.

Prosciutto and Figs

Prosciutto

yield: (approximately 8 servings)

Ingredients

  • 12 ounces prosciutto, thinly sliced (trim off any fat)
  • 8 fresh figs
  • Fresh basil leaves
  • Freshly ground pepper
  • 2 limes

Directions

  1. Arrange prosciutto loosely or in rolled up pieces in center or on one half of a large platter.
  2. Cut the figs into wedges or halves and fan in towards the center.
  3. Clean the basil leaves and arrange on one side of plate (or in a small bowl on plate).Sprinkle the platter with freshly ground pepper.
  4. Refrigerate platter, covered, until serving time. Just before serving, cut limes into thin wedges and arrange around edge of half of platter.
  5. Using one or two lime wedges, squeeze a little lime juice on prosciutto.
  6. Serve with Parmesan crisps or herb-crusted breadsticks and a glass of Pinot Grigio wine, if desired.
Photo Courtesy of John McCoy, dailynews.com