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!.

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.

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.

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