Artichoke Proscuitto Gratin with Roquefort and Pine Nuts
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Ingredients:

2 14-ounce cans artichoke hearts, drained, quartered
6 ounces thinly sliced Proscuitto
1 cup whipping cream
1 1/2 cups crumbled Roquefort cheese
1/2 cup pine nuts (about 2 ounces), toasted
1/4 cup grated Parmesan cheese
1 teaspoon chopped fresh sage

Method:

1. Pat quartered artichoke hearts dry with paper towels. Cut each Proscuitto slice crosswise in half.
2. Wrap each artichoke heart quarter in halved Proscuitto slice.
3. Place wrapped artichoke hearts in single layer in 13x9x2-inch glass baking dish. Pour cream over.
4. Sprinkle with roquefort, pine nuts, Parmesan, and sage.
5. Bake until gratin is bubbling and sauce thickens, about 25 minutes. Serve warm.
   

    

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Brandied Six Onion Soup with Raclette Cheese
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Ingredients:

2 T butter
1-pound sliced Vidalia onions
1-pound sliced leeks
1-pound sliced red onion
½ pound sliced shallots
¼ pound sliced green onion (whites only)
2 T chopped garlic
8 ounces Brandy
1 gallon rich beef stock
S&P to taste
Shredded Raclette or Swiss cheese
French Bread Croutons

Method:

1. Melt butter in a heavy bottomed stockpot.
2. Sauté all onions in butter until evenly caramelized, adding garlic 1 min before end.
3. Add brandy and bring to boil for 1 min then add Beef stock. Simmer until combined and add S&P to taste.
4. Ladle soup into cups and float 1 crouton on top. Top with cheese and broil until browned.

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Sliced Beefsteak Tomatoes with Fresh Mozzarella and Pesto Balsamic Emulsion
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Ingredients:

Sliced Beefsteak Tomatoes
Sliced fresh Mozzarella cheese
Basil pesto
Balsamic Vinegar
Fresh Basil
S&P

Method:

1. Arrange tomato and cheese slices on chilled salad plate and garnish with basil leaves.
2. Just before serving, dress salad with pesto thinned with balsamic vinegar. Sprinkle with S&P to taste.

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Sour Cherry Granita
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Ingredients:
1 cup dry white wine
¾ cup sugar
1-pound sour cherries, stemmed and pitted
½ pound sweet red cherries, stemmed and pitted
3 T kirschwasser
Juice of ½ lemon

Method:

1. Put wine and sugar in a heavy saucepot and boil over high heat, stirring occasionally until sugar dissolves.
2. Add cherries and return to boil until cherries are soft. Remove from heat and stir in kirsch and lemon juice.
3. Transfer to large bowl and let cool to room temp, then cover and refrigerate until chilled.
4. Working in batches, puree cherry mixture in blender and strain, pressing on solids with the back of a spoon. Discard solids.
5. Process mixture in an ice cream maker according to manufacturer’s directions.

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Chicken Breast Francaise sautéed in White Wine, Lemon and Butter Sauce served with Herbed Orzo and sautéed miniature Vegetables
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Ingredients:
2 T vegetable oil
2 Boneless, skinless chicken breasts
Flour seasoned with S&P for dredging
2 T butter
1 T flour
¼ cup dry white wine
Juice of ½ lemon
1 cup chicken stock

Method:

1. Heat oil in sauté pan until almost smoking. Lightly coat each breast with flour and shake off excess.
2. Carefully, place floured chicken into pan skin side down and sauté until browned. Turn and continue sautéing until browned on other side and remove from pan.
3. Drain oil and add butter.
4. When melted, stir in flour and evenly combine with butter.
5. Deglaze with wine. Return chicken to pan and add lemon juice and stock.
6. Stir and simmer until sauce thickens and chicken is cooked thoroughly.
7. Serve with cooked orzo tossed with chopped fresh herbs (basil, parsley, chives, ect..) and sautéed vegetables.

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Raspberry Chocolate Mousse Garnished with assorted Handmade Truffles
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Ingredients:
2 cups chilled heavy cream
4 large egg yolks
3 tablespoons sugar
1 teaspoon vanilla
7 oz fine-quality bittersweet chocolate (not unsweetened), chopped

Method:

1. Heat 3/4 cup cream in a 1-quart heavy saucepan until hot.
2. Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined.

3. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160 degrees F on thermometer.

4. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.

5. Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently.

6. Whisk custard into chocolate until smooth, then cool.

7. Beat remaining 1 1/4 cups cream in a bowl with an electric mixer until it just holds stiff peaks.

8. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.

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Chocolate Truffles
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Ingredients:
8 ounces good-quality semisweet chocolate, chopped
1/2 cup heavy cream
2 tablespoons liqueur such as Cognac or Grand Marnier or plain vanilla extract
1/2 cup unsweetened cocoa, sifted

Method:

1. Place chocolate in a bowl.
2. Bring cream to a boil in a small, heavy saucepan. Pour cream over chocolate. Let stand for 3 to 5 minutes; gently stir until smooth.
3. Add liqueur and stir to combine.
4. Cover loosely with plastic wrap and refrigerate until firm, at least 3 hours.

5. Sift cocoa into a bowl. Using a measuring spoon, scoop up 1 teaspoon of chocolate, and quickly roll into a ball about 3/4 inch across.
6. Drop into cocoa; roll each truffle in cocoa to coat. Chill until firm.
7. Pipe Mousse onto plates or bowls and garnish with truffles, fresh raspberries, and whipped cream.

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