Tiramisu Parfait

Tiramisu is a typically a delicious creamy coffee infused cake. It is usually time consuming to prepare because you have to take your time placing the lady fingers just so..We found a way around this little dilemma. We serve tiramisu parfaits which encompass all the fabulous flavors with out all the fuss. Let me inspire you to make and serve this yummy dessert at your next gathering.


Ingredients

8 ounces cream cheese
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
2 cups whipped cream ( best to make from scratch )
1 package ladyfingers
1/2 cup brewed strong coffee
1 shot coffee-flavored liqueur
1 tablespoon unsweetened cocoa powder

Directions
Mix cream cheese, sugar and vanilla in a bowl. Fold in 1 1/3 cups of whipped cream. Mix coffee with liqueur in a separate bowl.Dunk ladyfingers in prepared coffee and liqueur. Cut and place layer of ladyfingers in the bottom of parfait glasses. Spoon half of cheese mixture over ladyfingers. Top with another layer of ladyfingers and remaining cheese mixture. Top with remaining ladyfingers. Spoon remaining whipped cream over top. Sift cocoa over whipped topping and garnish with lady fingers.

Easter Pie

As an Italian American growing up in New York, an Easter did not pass by without "pizza rustica" or Easter pie. Seriously, I could say that it is one of my all time favorite indulgence. Its not quite a pizza, not quite a quiche....its in a class of its own. You absolutely must make this dish and serve it on or around Easter Sunday. It is typically served in pie type slices as an appetizer before dinner. With all my heart, let me inspire you to make this unbelievably delicious treat.

Ingredients ( makes 2 pies)

Crust

3 cups all purpose flour
3/4 cup Crisco
1/4 cup sugar
6 eggs yolks
1 cup cold water
pinch of salt

Filling

1 dozen hard boiled eggs ( sliced to place on bottom of pie shell)
4 eggs
2 pounds of ricotta cheese
2 cups locatelli grated cheese
1 small shredded mozzarella cheese
1/4 pound super sod shredded
1/2 pound shredded salami
1/2 pound shredded pepperoni
1/4 pound shredded prosciutto
1 bunch chopped parsley

Directions

Crust: Place all ingredients in the mixer except the water . Mix the dough while adding the water in slowly.Pulse dough until it comes together in a ball. Cut dough in half evenly so you have enough for both pies. Then cut each half in two so that one half is slightly bigger than the other. The smaller half will be the top crust. Wrap each in plastic wrap and rest dough for an hour in fridge. (If you don't have a food processor, work in butter with a dough cutter or a fork and use your hands to integrate eggs.)

When dough is almost done resting, preheat oven to 350°F.

Make filling: Beat eggs... add cheese and shredded meats and parsley. Mix well..

Grease 2 9" pie shells with crisco and a dusting of flour.Roll out the larger pieces of dough on a floured board until each piece will fill the 9-inch pie shell. Place dough in the bottom of each pie pan. Layer the bottom of the dough with sliced hard boiled eggs. Add cheese/meat filling. Roll out smaller pieces of dough to cover tops. Crimp around edges to seal it. Brush the tops with an egg wash, (beaten eggs). This will give it a sheen when it bakes. Finally, poke holes or slits in the top crust to allow the steam to vent.

Cook in preheated 350°F oven or 45 minutes.

Yield: 2 pie

Matzoh Ball Perfection

Matzoh Balls are a staple in Jewish cuisine. We typically make gallons of it once a year during Passover. I must say we do make a mean matzoh ball at Elegant Affairs. Below is a recipe that is a combination of our recipe and the recipe of my dear friend's grandmother. Follow the directions carefully because they can be a bit temperamental. Let me inspire you to cook and serve the best matzoh balls ever!!!!

Ingredients

1 cup matzo meal
4 large eggs
1 teaspoon kosher salt
4 tablespoons oil
2 teaspoons baking powder
4 tablespoons chicken stock
11/2 teaspoon onion powder
1 1/2 teaspoon garlic powder
1 tablespoon dried parsley
1 teaspoon dill weed
1/2 teaspoon pepper

water
2 large cans chicken stock
2 carrots diced
2 celery stalks diced
1 large onion dinced

Directions

Place all dry ingredients into a bowl.
In a separate bowl break eggs and add the oil and stock.
Gently mix with a fork until the yolks are broken.
Pour egg mixture into the dry mixture and gently mix with the fork. ( DO NOT OVER MIX, JUST COMBINE)
Place in the fridge and let it sit for 1 hour.

Place a soup pot on the heat, place a tablespoon of oil or so in the bottom of the pot. Add diced onion,celery, and carrots. Once the onion is translucent add and fill pot with 2 parts chicken stock add a 1 part water and bring it to a boil.

Take batter out of fridge and gently remove teaspoon fulls of the batter and roll into 1-2" balls and drop into the water.
When all the balls are in the water leave it to boil until all the balls float to the top, then lower the temperature to a rolling simmer for 40 minutes and your matzo balls will be ready.
DO NOT STIR AT ANY TIME!!!!!!!

Remove from pot gently, one at a time with slotted spoon. Place in soup and serve

Deviled Eggs with smoked Cheddar and Bacon

Deviled eggs are a classic. We often present a deviled egg bar at our events. This station not only offers the traditional deviled egg but a whole variety of delicious savory combinations. Below is the recipe for one of the big "crowd pleasers." Allow me inspire you to go the extra mile at your next shindig and serve this classic hors d'oeuvre three different ways. Some other popular flavor combos include; Gorgonzola and chive, salmon and dill, grilled ham and jalapeno.


Ingredients

12 hard boiled eggs
1/2 cup mayonnaise
4 slices of cooked bacon crumbled
2 tablespoons finely shredded smoked Cheddar cheese
1 tablespoon Dijon mustard
1 tbs. minced shallot
1/4 tsp.tabasco
salt and pepper to taste
paprika to sprinkle on top

Directions

Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks and combine with all ingredients above. Fill egg white halves with the yolk mixture finish with paprika and refrigerate until serving..

Grilled Leg of Lamb

Many people aren't sure how to cook leg of lamb. Ive heard from many that they feel it tastes too "gamey". I would like to share with you an amazing recipe that will turn lamb non-lovers into fans with one single bite. Our culinary team came up with this recipe for leg of lamb and let me tell you it is requested over and over again. Let me inspire you to serve this dish at your next family gathering. You are sure to impress the lot.




MARINATED BUTTERFLIED LEG OF LAMB

Ingredients

1 leg of lamb, boned and butterflied
3 c. greek yogurt
1/3 cup lemon juice
1/3 cup lime juice
6 cloves of minced garlic
1 red onion thinly sliced
1/4 c. chopped dill
2 tsp. course salt
1/4 tsp. pepper



Directions

Mix all ingredients into yogurt. Marinate for 2 days in refrigerator. Then bring back to room temperature and brush off any excess sauce. Grill on hot barbecue 5 to 8 minutes on each side. To serve, cut into thin slices.

Potato Latkes All Year Round

Potato Latkes are a staple for Passover. However, potato latkes(pancakes) are a fabulous accompaniment that can be served with almost any meal any time of the year. They also make a great snack for the kids. We offer Potato Pancake Bars at many of our brunch type functions. We serve them up with an array of toppings, like smoked salmon mousse, Spicy Mustard with Tasso Ham, Dill scented Creme fraiche and so much more. Below is a recipe I found on the web that is most similar to the way my culinary team prepares them at Elegant Affairs. Let me inspire you to make these delectable potato discs for your friends and family.

Ingredients

1 pound potatoes
1/2 cup finely chopped onion
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 to 3/4 cup olive oil


Accompaniments: sour cream and applesauce
print a shopping list for this recipe


Directions

PreparationPreheat oven to 250°F.

Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.

Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.

Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven.

Carrot Soup

Ingredients

1/2 med. onion chopped
1/2 cup butter
3 cups chicken stock
1 bay leaf
1 tsp. celery sa
1 tsp. salt
3 cups diced potatoes
1 cup thinly sliced carrots
1/4 cup water
2 Tbls. flour
1/2 cup heavy cream ( or milk)

Directions

Sauté the onions in butter until onions are clear but not brown.-Add stock, bay leaf, celery salt, salt, potatoes, and carrots to pot.-Simmer until potatoes and carrots are tender.-Combine 1/4 cup of water and flour seperately; add to pot.-Add cream.-Simmer for 10 minutes. Don't let it boil, or it will curdle ...