This is my first time to choose the menu so I spent some time going through my early issues to find things I missed trying. I tried to check the board to make sure these are not already reviewed somewhere. Also, I'm hoping a Members Plus person can help post some of the recipes. If not, I can type them in.

Appetizer - Antipasto Platter (12:6) Any combination of
Spicy Marinated Olives
Sweet and Sour Onions
Aromatic Olives
Roasted Peppers with Fresh Mozzarella
Zucchini Rolls
Ricotta Cones
Italian Meats & cheeses
Assorted Pickled products

Salad - Romaine with creamy Italian dressing (47:37) or other simple salad

Main - Turkey Saltimbocca with Marsala Sauce (12:33)

Dessert - Goat Cheese Cheesecake with red grape compote (71:49) (I'm sure this won't be available in Members Plus, so I'll go type it in and post it in a little while.)

  Nov 10 Review Dinner HomeCulinarian This is my first tim...
The antipasto didn't seem to make it into the Member's Plus collection for some reason. Luckily, I already had these typed up for Cis.

Spicy Marinated Olives

Combine and marinate:

2 cups large unpitted green olives
1/3 cup extra virgin olive oil
1 large clove garlic, thinly sliced
1 teaspoon fennel seed, toasted
1 teaspoon crushed red pepper flakes
½ teaspoon sweet paprika
½ teaspoon oregano leaves

Aromatic Olives

Combine and marinate:

2 cups assorted unpitted olives
¼ cup extra virgin olive oil
1 tablespoon chopped fresh rosemary
1 teaspoon garlic, minced
½ teaspoon cracked black pepper

Sweet and Sour Onions

Blanch and peel:

10 oz pearl onions (red and white)

Saute onions in 1 T. extra virgin olive oil with:

1 teaspoon garlic, minced

Add, then, simmer:

¼ cup white wine vinegar
1 tablespoon sugar
6 whole cloves
½ teaspoon cracked black pepper
¼ teaspoon salt

Cool; Chill at least 24 hours.

Roasted Peppers with Fresh Mozzarella

1. Roast red bell peppers over a gas flame or under a broiler until blackened and blistered. Place in a zip bag, seal, and steam for 10 minutes.
2. Peel skin off steamed peppers (it’s okay if a little black remains). Cut out stem and remove seeds. Cut peppers into 2-3” pieces.
3. Dip one side of fresh mozzarella slices in olive oil, then sprinkle with chopped fresh basil. Do this just before serving or basil will brown.
4. Arrange pieces of roasted red pepper and mozzarella slices in an arc. Slightly overlap them. Four or five pieces of each is enough.

  Re: Nov 10 Review Dinner TwilightKitten The antipasto didn't...
I like saltimboca! Great meal plan HC! I can't wait! Thanks TwilightKitten! I don't know that I'll fix all the appies, but those onions sure do look good!
Keep your mind wide open.

  Re: Nov 10 Review Dinner Gourmet_Mom I like saltimboca! ...
OH How fun is this!!!
Great choices HC, this will be fun. Spicy olives and roasted peppers will make a great appy with some wine or maybe martinis
I'll go find Turkey saltimboco, luckily Tammy gave me some CD's of the older issues. That's Issue 12 I guess?
Hubby is happy too.
Empress for Life

  Re: Nov 10 Review Dinner farnfam OH How fun is this!!...

* Exported from MasterCook *

Goat Cheese Cheesecake with Red Grape Compote

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the Crust:
1 cup walnuts -- toasted
1 cup graham cracker crumbs
2 tablespoons sugar
1/2 stick unsalted butter -- melted
For the Filling
1 pound goat cheese -- room temperature
4 ounces cream cheese -- room temperature
3/4 cup sugar
1/2 cup sour cream
3 eggs -- room temperature
2 tablespoons heavy cream
1/2 teaspoon vanilla extract
Red Grape Compote
rosemary sprigs -- for garnish

Preheat oven to 350.

Toast walnuts in a 350 oven until golden and aromatic, 10-15 minutes.
Allow to cool.

Process walnuts, cracker crumbs, and sugar in a food processor until fine;
transfer to a bowl and stir in butter.

Press crumbs onto the bottom and 1" up the sides of a 9" springform pan.
Patch any holes that could cause the filling to leak.

Bake crust until golden, about 10 minutes; cool while preparing the
filling. Reduce oven temperature to 250.

Beat both cheeses, sugar, and sour cream together in a stand mixer fitted
with a paddle attachment (or a hand mixer on low speed) until light and
fluffy. Add eggs one at a time, beating well and scraping down the sides
of the bowl after each addition. Beat in cream and vanilla.

Pour filling into cooled crust, smooth the top, and bake at 250 for 1 to 1 1/4 hours. The center will not be fully set. Remove cake from oven and
let stand at room temperature until completely cool; cover and chill

To serve, remove sides form the pan, then slice. Before making each cut,
dip a thin-bladed knife into a glass of hot water and wipe dry with a
towel. To remove a slice from the cake, turn the knife sideways and lift
the piece out, or use a narrow-bladed spatula. A small offset spatula
works well. Garnish with Red Grape Compote and a sprig of rosemary.

* Exported from MasterCook *

Red Grape Compote

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup dry red wine
1/3 cup sugar
2 teaspoons cornstarch
pinch salt
2 cups red grapes -- halved
1/2 cup walnut -- toasted and chopped
1 teaspoon fresh rosemary -- chopped
1 teaspoon fresh lemon juice
freshly ground pepper

Simmer wine, sugar, cornstarch, and salt in a small saucepan over
medium-high heat, whisking until thick, 2-3 minutes.

Pour syrup over remaining ingredients, toss to coat.

"serve with Goat Cheese Cheesecake"
"Cuisine at Home 71:51"
"2 cups"
Start to Finish Time:
- - - - - - - - - - - - - - - - - - -
NOTES : Suggested wine is Cabernet Sauvignon.

Don't overcook the wine syrup or else it will thicken too
far and make the grape topping sticky and gloppy.

  Goat Cheese Cheesecake Recipe HomeCulinarian ...
Thanks for typing that one in HC. Saves me from having to do it. The saltimbocca and salad I don't have access to. I'm wondering, is it like the Chicken one from Cuisine Tonight?
Keep your mind wide open.

  Re: Goat Cheese Cheesecake Recipe Gourmet_Mom Thanks for typing th...
*Exported from MasterCook *

Turkey Saltimbocca with Marsala Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds turkey tenderloin
2 eggs
2 tablespoons milk
3/4 cup all-purpose flour
1/4 cup olive oil
1/4 pound prosciutto -- thinly sliced
3 cans great northern beans -- 15 oz each, drained and rinsed
3/4 cup chicken broth
3 tablespoons parmesan cheese -- grated
2 tablespoons fresh sage -- chiffonade
1/4 teaspoon ground black pepper
Marsala Sauce
Sautéed Swiss Chard

Trim and pound tenderloins; slice through the
tenderloin's length, trimming along one side of the tendon. Trim the
tendon like you'd fillet a fish. Now cut each side in half, or into 4
medallions Gently pound pieces between plastic with flat side of a mallet
to 1/4" thick.

Whisk together egg and milk. Heat oil in saute pan over high heat. Dip
turkey in egg mixture, then dredge in flour.

Saute each side of turkey until golden brown (about 2 minutes each).
Transfer to platter. Saute other pieces and set aside.

Prepare Marsala Sauce. Or, if you've made it ahead, rewarm in saucepan
over low heat. Finish with butter if desired.

In another saucepan, combine the rinsed beans, broth, cheese, sage and
pepper. Warm gently - don't overcook.

Transfer Marsala sauce to a large skillet; add sage and seasonings. Over
medium heat, warm the turkey and slices of prosciutto in the sauce.

Saute strips of Swiss chard.

Divide white beans among serving plates. Blot the chard dry with paper
towels, then arrange in a mound in the middle of the beans.

Fan slices of turkey and pieces of prosciutto slices around the chard.
Garnish each plate with a sprig of sage.

* Exported from MasterCook *

Marsala Sauce

Recipe By :
Serving Size : 0 Preparation Time :0:15
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup olive oil
1 cup shallots -- minced
1/4 cup garlic -- minced
1 cup dry marsala wine
1/2 cup balsamic vinegar
2 1/2 cups chicken broth
2 tablespoons cornstarch
2 tablespoons chicken broth
2 tablespoons unsalted butter -- cold
2 tablespoons dry marsala
1 tablespoon fresh sage -- chiffonade
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Heat oil in medium saucepan over high heat. Add shallots and saute until
soft, about 2 minutes. Add garlic and saute another minute.

Deglaze with marsala and balsamic vinegar. Reduce until almost dry, about
3 minutes. Add chicken broth and simmer 5 more mintues.

Strain sauce through fine mesh sieve. Return to pan and bring to a boil.
In small bowl, wisk cornstarch and 2 T broth until smooth.

Thicken sauce by whisking cornstarch mixture into boiling sauce. Simmer 3
minutes. Finish sauce with butter, marsala, sage, salt and pepper.

"Cuisine at Home 12:31"
"3 cups"
Start to Finish Time:

NOTES : For Saltimbocca and Roast Turkey

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Sautéed Swiss Chard

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 cups swiss chard -- cut into strips
2 tablespoons olive oil
salt and pepper -- to taste

Saute greens in oil until wilted. Add salt and pepper to taste.

  Turkey Saltimbocca with Marsala Sauce Recipe HomeCulinarian *Exported from Maste...
OH MY! This is much different and looks WONDERFUL! Thanks for posting, and I will most definitely be in on this one. I think I'll do it early and HOPE I can keep my mouth shut. It just looks too good not to make right away! GREAT pick!
Keep your mind wide open.

  Re: Turkey Saltimbocca with Marsala Sauce Recipe Gourmet_Mom OH MY! This is much...

* Exported from MasterCook *

Creamy Italian Dressing

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup extra virgin olive oil
2 tablespoons white wine vinegar
2 tablespoons heavy cream
1 tablespoon mayonnaise
1 tablespoon parmesan cheese -- grated
1 1/2 teaspoons chopped fresh parsley
1 1/2 teaspoons honey
1/4 teaspoon garlic -- minced
1/4 teaspoon kosher salt
1/4 teaspoon dijon mustard
1/8 teaspoon red pepper flakes

Whisk all ingredients together.

Use 1/4 cup with 6 cups torn romaine lettuce.

Cover and refrigerate remaining dressing for up to a week.

"1/2 cup"

  Creamy Italian Dressing HomeCulinarian ...
Daphne & Cis - I'm glad you're excited about the menu.
Nov 10 Review Dinner

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