Recipe for Sangria LeBlanc

Here’s a recipe sent in from reader, Nina Mako.

Sangria LeBlanc

1/8 cup sugar
3/4 cup water
1 bottle dry white wine
1/2 cup orange liqueur
1 1/2 cups lemon-lime soda
1 lemon, sliced
1 lime, sliced
1 orange, cut in wedges
Fresh strawberries, cut in half
Mint leaves for garnish

In saucepan, bring sugar and water to a boil, stirring frequently, until sugar is dissolved. Remove from heat and let stand for 5 minutes. In large pitcher, combine sugar mixture, wine, and liqueur and chill for several hours. Just before serving, add soda and fruit, and garnish with mint leaves. Serve over ice. Out of this world! Cheers!.

Recipe for Deep-Fried Ravioli On a Stick

Thanks to those of you who have been sending us your recipes. This latest one is for deep-fried ravioli on a stick. Enjoy and don’t forget to share your favorites with us. Email Jack at jack@ciaopittsburgh.com.

Yield: 4 servings
Prep Time: 15 min
Cook Time: 10 min

Ingredients:

1 quart vegetable oil
1 cup all-purpose flour
2 eggs, beaten
1 cup plain bread crumbs
½ cup grated Parmesan cheese, divided
2 Tablespoons dried oregano
2 Tablespoons dried basil
1 Tablespoon dried thyme
2 teaspoons garlic powder
1 teaspoon salt
½ teaspoon pepper
12 store-bought ravioli (or 20 tortellini)

Directions:

Preheat vegetable oil in a large, heavy pot over medium-high heat.
Place flour in one shallow dish and eggs in another. In a third, mix bread crumbs, ¼ cup Parmesan, oregano, basil, thyme, garlic powder, salt and pepper.

In two batches, toss ravioli (or tortellini) in flour, gently shaking off excess. Dip in egg and then in bread crumb mixture. Thread 3 breaded ravioli (or 5 tortellini) onto each skewer.

Once oil reaches 350ºF, carefully place skewers in pot, two at a time, and fry about 4 to 5 minutes. Drain on paper towels and sprinkle with remaining ¼ cup Parmesan. Serve warm, with marinara sauce.

Recipe for Gelato

Ingredients

  • 2 cups milk
  • 1 cup heavy cream
  • 4 egg yolks
  • 1/2 cup sugar

Directions

  1. In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.
  2. In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
  3. Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
  4. Pour the mixture into an ice cream maker, and freeze according to the manufacturer’s instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.

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A Must Try for Polenta Lovers: Polenta Pizza

Sauce Ingredients:

  • 1 Small onion (diced)
  • 1 Green pepper (sliced)
  • 1 Clove garlic (crushed)
  • 2 Tbs  – EV olive oil
  • 1 – Link Italian sausage (out of casing)
  • 2 Cups canned crushed tomatoes
  • 1 Tsp – Dry oregano
  • Salt and pepper to taste

Polenta Ingredients:

  • 6 Cups – Chicken broth (recommended) or water
  • 3 ½ Cups – Dry polenta
  • 3 Cups – Shredded mozzarella
  • 1 Cup – Parmigiano cheese (grated)
  • 2 Tbs – Butter
  • Salt and pepper to taste

Salad Days are Here Again

By Marie-Pierre Moine

A great salad can bring a meal together, particularly now that the days are getting a little longer and we are looking forward to the spring ahead. The chefs at the St.Bernard Hotel in Taos Ski Valley serve wonderful refreshing vibrant salads every day. Take a leaf from Cuisine St. Bernard and brighten up meals with these original new recipes. (www.cuisinestbernard.com)

 

Avocado salad with sweet red onions & lime

The sweet red onion and the zingy dressing can be used to accompany other dishes. Chef Chris White at the St. Bernard has ‘deconstructed’ his salad recipe to make it easier to prepare the ingredients separately. A perfect starter.

[Read more…]