| Prosciutto-wrapped breadsticks |
| One thin slice of prosciutto ham with spicy mustard butter spread, wraps nicely around a crisp breadstick. If you are using Westphalian or other similar ham, you may need more than one slice. |
| ~ Beat 1/3 cup butter with 1 tbsp of spicy mustard. Spread mixture over each of the 16 very thin slices of prosciutto or Westphalian ham. |
| ~ Wrap one slice around each of 16 breadsticks |
| Sicilian veal chops |
| ~ 1/3 cup of olive oil |
| ~ 1 finely chopped onion finely chop |
| ~ 1 clove of minced garlic |
| ~ 1-1/2 cups fresh breadcrumbs |
| ~ 1/3 cup of raisins |
| ~ 1/3 cup of toasted pine nuts |
| ~ 2 tbsp. of drained capers |
| ~ ¼ cup of freshly grated Parmesan cheese |
| ~ ¼ cup of fresh chopped parsley |
| ~ ¼ tsp. of salt |
| ~ ¼ tsp. of pepper |
| ~ 8 veal chops (each about 6 ozs. or 175 g) |
| ~ Heat in skillet 3 tablespoons of olive oil over medium heat |
| ~ Cook onion and garlic until tender (about 3 minutes) |
| ~ Add breadcrumbs, raisins, pine nuts, salt and pepper and set aside |
| ~ Pat veal dry |
| ~ Heat remaining olive oil in large skillet over medium-high heat |
| ~ Cook veal for 3 to 4 minutes on each side or until browned. |
| ~ Arrange veal on baking sheet |
| ~ Sprinkle crumb mixture over veal and pat. |
| ~ Bake in 400 degrees oven for ten minutes |
| Makes 8 servings |
| Almond Chestnut Torte |
| (Garnish this meringue cake with grated chocolate or sifted icing) |
| ~ 2 tbsp. of fine, dry breadcrumbs |
| ~ 1 pkg. of ground almonds (3-1/2 ozs. / 100g) |
| ~ 1 tsp. of baking powder |
| ~ ¼ tsp. of salt |
| ~ ¼ cup of softened butter |
| ~ ½ cup of granulated sugar |
| ~ 3 separated eggs |
| ~ ½ tsp. of almond extract |
| ~ 1 cup of sliced almonds |
| TOPPING |
| ~ 1 cup chestnut puree |
| ~ 1/4 cup of sifted icing sugar |
| ~ 2 tbsp. of brandy |
| ~ 1 cup of whipping cream |
| ~ Combine breadcrumbs with 2 tablespoons of the ground almonds |
| ~ Divide between two greased 8-inch (20 cm) pie plates |
| ~ Shake to coat sides and bottoms, letting any extra mixture remain on bottoms and set aside |
| ~ Combine remaining 1cup (250ml) ground almonds, baking powder and salt and set aside |
| ~ Cream butter in mixing bowl |
| ~ Add ¼ cup (50ml) of the sugar, beating until fluffy |
| ~ Add egg yokes one at a time, beating well after each addition |
| ~ Beat in almond mixture, almond extract and milk |
| ~ Divide between prepared pie plates |
| ~ Cover and refrigerate until chilled about one hour |
| ~ Beat egg whites in bowl, until soft peaks form |
| ~ Beat in remaining sugar until stiff and glossy |
| ~ Spread evenly over each torte, then sprinkle1/2 cup (125ml) sliced almonds over each one |
| ~ Bake in 300 degrees oven for 45 to 50 minutes or until cake tester inserted in center comes out clean and meringue is golden |
| ~ Run knife around edges |
| ~ Let cool and remove from pans |
| TOPPINGS |
| ~ In large bowl and using electric mixer, beat chestnut puree until smooth. Gradually beat in sugar and brandy. In a separate bowl, whip cream; fold into chestnut mixture. Place 1 torte on serving plate; spread with half of the chestnut mixture. Top with second torte mound remaining chestnut mixture on top. |
| Makes 4 servings |
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| ~ 3 tbsp. of milk |
| ~ Thinly sliced cucumbers |
| ~ Thinly sliced white onion |
| ~ 1 cup of white vinegar |
| ~ 1/2 cup of water |
| ~ 3/4 cup of white sugar |
| ~ 1 tablespoon of dried dill, or to taste |
| Cucumber salad |
| ~ Toss together the cucumbers and onion in a large bowl ~ Combine the vinegar, water and sugar in a saucepan over medium-high heat ~ Bring to a boil, and pour over the cucumber and onions ~ Stir in dill, cover, and refrigerate until cold ~ Allow the cucumbers to marinate for at least 1 hour |
| Chefs, please be sure to only submit original, copywritten recipes, to prevent unauthorized use of your work. Click here for a "poor man's" tip for copywriting. |
| (C) Copyright 2002-2007 - UTOPIA - All rights reserved. |
| F E A T U R E D R E C I P E S |
| References The Canadian Living Entertaining Cookbook by C. Ferguson and Food Writers of Canadian Living magazine The Best American Recipes by F. McCullough and S. Hamlin |
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