May 19, 2007

 

Appetizers

Pear Gorganzola Appetizer Pizza

limelle Swenson 

16 oz. Boboli thin pizza crust 2-4 oz. mozzarellal cheese 
1-2 ripe pears, thinly sliced  1/2 c. walnuts, chopped 
4 oz. Gorganzola or blue cheese olive oil

... Brush crust with olive oil.  Place pear slices on crust in spiral pattern, covering entire crust.  Sprinkle with gorganzola or blue cheese and walnuts.  Add shredded mozzarella cheese.  Bake at 450° for 8 minutes or until cheese is melted.  Let stand for 5 minutes before cutting into 2" squares. 

 

Parmesan Mushrooms with Grapes

 

20 medium fresh mushrooms 1/2 cup unsalted butter, melted
20 seedless green grapes 1 cup grated Parmesan cheese
2 (5-oz.) pkg. herb and garlic cheese, softened Freshly ground pepper

 

 Heat oven to 400° F.  Remove stems from mushrooms.  Place a grape in each cap.  Mound 1/2 tablespoon of herb and garlic cheese over each mushroom, completely enclosing grape.  Roll each mushroom in melted butter, then Parmesan cheese.  Reserve extra cheese that does not adhere.  Place mushrooms in ungreased 15 x10-inch jelly roll pan; refrigerate 20 minutes.  Bake at 400° F. for 15 minutes.  Remove from oven; sprinkle with remaining Parmesan cheese.  Top with black pepper.

 

Freshly ground Parmesan makes a world of difference in any recipe.  It can be easily grated in a food processor.

 

TIP: A jelly roll pan or sided dish is a must to prevent butter from dripping in oven.

 

Salad/Soup

 

 

Main Course

 

 

Wine

DASHE

2004

ZINFANDEL

Dry Creek Valley

Dark, mouthfilling, balanced and rich, this is a wonderful example of zinfandel from the heart of Dry Creek valley.  This is one of the most aromatic zinfandels showing wonderful floral aromas mixed with hints of black cherry and chocolate.  The mouthfeel is viscose, velvety and complex, and the wine is perfectly balanced.  Lovely to drink now, it will continue to improve for about seven years from the vintage date.  Goes well with grilled meats, rich sauces, or pasta dishes.

 

Dessert Wine

Hugo's Hill

2001

Cape Vintage Dessert Wine

Wine of origin Paarl

Product of South Africa

 

Dessert

White Chocolate Lasagna

PREP: 45 MIN        FREEZE: 12 HR

(Rainwater's on Kettner, San Diego, CA)

 

1 bag (12 ounces) semisweet chocolate chips (2 cups) 1 cup creamy peanut butter
2 tablespoons shortening 1 cup chocolate-flavored syrup, if desired
1 bag (12 ounces) white baking chips (2 cups) 1 cup sweetened whipped cream, if desired
2 tablespoons shortening Fresh mint leaves, if desired
1 gallon chocolate ice cream, softened  

1. line 2 rectangular pans, 13x9x2 inches, with aluminum foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan.  Melt chocolate chips and 2 tablespoons shortening in 1-quart saucepan over low heat, stirring frequently.  Divide melted chocolate evenly between 2 pans and spread into thin, even layers.  Freeze 10 minutes or until firm; remove from pan, using foil to lift, and return to freezer.

2. Wash saucepan.  Line pans with foil again.  Melt white baking chips and 2 tablespoons shortening in saucepan over low heat, stirring frequently.  Divide melted mixture evenly between 2 pans and spread into thin, even layers.  Freeze 10 minutes or until firm; remove from pan, using foil to lift, and return to freezer.

3. Line 1 rectangular pan, 13x9x2 inches, with plastic wrap; set aside.  Beat half each of the ice cream and peanut butter in large bowl with electric mixer on medium speed until just mixed.  Repeat with remaining ice cream and peanut butter in second bowl.

4. Remove all chocolate layers from freezer; peel foil from each layer as it is used.  Place 1 white chocolate layer in bottom of plastic-lined pan.  Carefully spread one-third of the ice cream mixture on top.  Add 1 semi­sweet chocolate layer; spread with one-third of the ice cream mixture.  Add 1 white chocolate layer; spread with remaining ice cream.  Top with remaining semisweet chocolate layer.  Cover and freeze at least 12 hours.

5. Place pan upside down on cookie sheet.  Place hot towels on bottom of pan.  Remove pan and plastic.  For serving pieces, cut into 5 rows by 3 rows.  Place pieces on plates.  Drizzle with chocolate syrup.  Garnish with whipped cream and mint leaves.  Store covered in freezer.    15 servings.

 

1 Serving: Calories. 695 (Calories. from Fat 378); Fat 42g  (Saturated 21g); Cholesterol 50mg; Sodium 210mg; Carbohydrate 71g (Dietary Fiber 4g); Protein 12

% Daily Value: Vitamin A 12%; Vitamin C 0%; Calcium 20%; Iron 12% Diet Exchanges: Not Recommended

 

SUCCESS HINT:

For 1 cup of sweet­ened whipped cream, beat 1/2 cup whipping (heavy) cream and 1 tablespoon granulated or powdered sugar in a chilled bowl with electric mixer on high speed until stiff.

If you have only one 13x9-inch pan, melt half of the chips and shorten­ing at a time when making chocolate layers.

To cut lasagna easily, make sure it's frozen very hard and cut with a hot knife with a long, thin blade.

SPECIAL TOUCH:

Pour the chocolate syrup into a clean, empty ketchup container, and squeeze out the chocolate over the dessert pieces in a design you like.