Recipe: Italian-Style Holiday Menu
MenusITALIAN-STYLE HOLIDAY MENU
Algonquin Cocktail (with Appetizers)
Champagne Cocktail (with Appetizers)
White Chardonnay and Red Tempranillo (Wine Served Through The Dinner)
Toast with Baked Mozzarella Cheese and Anchovy (Crostini Con Mozzarella)
Italian Cheese Balls
Rice Salad with Smoked Salmon (Riso Al Salmone)
Opulent Chicken Recipe
Seven Layer Salad
Green Bean Casserole
Kahlua-Colada Parfaits
ALGONQUIN COCKTAIL
2 ounces rye whiskey
1 ounce dry (white) vermouth
ice
1 ounce pineapple juice
3 cherries
Place two cherries (without stems) at the bottom of the cocktail shaker and muddle with cracked ice. Add the rye whiskey, vermouth, and more ice. Shake for at least 30 seconds. Strain into a cocktail glass. Garnish with the third cherry.
CHAMPAGNE COCKTAIL
With just a few ingredients you can serve up a classic cocktail. Have you ever wondered what all those women were ordering in movies made during the 1950s? Well, here is a the classic:
6 ounces Champagne
1 cube sugar
Angostura bitters
Soak a sugar cube with Angostura bitters. Place the cube in the bottom of a chilled Champagne flute. Fill with Champagne. Garnish with a lemon twist.
TOAST WITH BAKED MOZZARELLA CHEESE
AND ANCHOVY (CROSTINI CON MOZZARELLA)
Servings: 2 with quantities given
2 Tbsp butter
1/2-inch thick slices of good firm white bread or a baguette (long French loaf of bread)
fresh mozzarella cheese
4 anchovy fillets, drained and finely chopped
Preheat oven to 400 degrees F.
Lightly butter a baking sheet. Place bread slices on sheet and bake till lightly browned.
When browned, place a thin slice of mozzarella on toast.
Raise heat to 450 degrees F. Return sheet to oven and bake for a few minutes, just till mozzarella melts.
While the crostini bake, melt the butter and add the chopped anchovy. For each slice of bread you will need 1/2 an anchovy fillet and 1/2 tablespoon of butter. When hot, pour over the crostini that have been removed from the oven.
Garnish with a sprig or two or parsley or watercress. Serve hot.
ITALIAN CHEESE BALLS
Makes 100 to 120 Balls
1 lb bulk Italian sausage
1/2 lb provolone cheese, grated
1/2 lb sharp cheddar cheese, grated)
2 tbsp Romano cheese, coarsely grated
1 tbsp oregano leaves
1 tbsp finely minced fresh garlic
3 cups Bisquick baking mix
Combine all ingredients in a large stainless steel bowl. Roll the sausage mixture into small bite-sized balls. (About the size of large marbles). Arrange the balls on two parchment lined- half sized baking sheets. (If desired the pans can be wrapped in film and frozen.)
Preheat oven to 300 degrees F and bake uncovered for 20 minutes or until the balls have a golden brown crust. Remove from oven and cool for 10 minutes. Serve.
PLATE PRESENTATION:
The balls retain heat, so check by cutting one of the balls open and tasting before serving to your guest, serve with warmed Marinara Sauce
TEX-MEX VARIATION:
1 lb Monterey Jack cheese
1 1/2 tbsp chili powder
2 tsp cumin
1/4 bunch cilantro, finely chopped
1/2 cup shallot bottoms, finely sliced
1 (6 oz) can green chile peppers, chopped
Substitute items 2 through 5 for the above items and your cheese balls will have a decidedly TexMex flavor. Serve with Salsa or warmed Nacho Cheese Sauce.
Notes:
These are a great crowd pleaser, they can be prepared in advance, frozen and be ready for when guest appear with out warning.
RICE SALAD WITH SMOKED SALMON
(RISO AL SALMONE)
Source: Italian Cooking in the Grand Tradition, Jo Bettoja and Anna Maria Cornetto
Servings: 10
An elegant salad in which the rice is molded into a ring, then garnished with strips of salmon, red caviar, and slices of lemon.
FOR THE SALAD:
5 oz coarsely chopped smoked salmon (miscellaneous pieces are fine for this)
1 Tbsp olive oil
1 Tbsp lemon juice
1/4 tsp freshly ground white pepper
4 1/4 cups water
1 Tbsp coarse salt
2 cups raw long-grain rice
FOR THE MAYONNAISE:
2 eggs* (or pasteurized egg product)
6 Tbsp lemon juice
1 tsp coarse salt
1/4 tsp freshly ground white pepper
2 tsp dry mustard
1 scant cup corn oil
3/4 cup extra virgin olive oil
TO FINISH THE DISH:
Corn oil
7 oz smoked salmon, thinly sliced, to line the mold
red caviar
thin lemon slices
PREPARE THE SALAD FIRST:
Marinate the chopped salmon for 30 minutes in the olive oil, lemon juice, and white pepper.
Bring the water and salt to a boil in a large saucepan with a very tight lid. Stir in the rice, then lower the heat, cover tightly, and simmer for 20 minutes, or until al dente. Remove from the heat and let stand for 5 minutes. Spoon the rice into a bowl and let cool.
WHILE THE RICE IS COOLING PREPARE THE MAYONNAISE:
Combine the eggs, lemon juice, salt, white pepper, and mustard in a blender; blend for 30 seconds. Add the two oils in a trickle, with the blender on low speed, and blend until all the oil has been absorbed. Set aside.
Oil a 10-cup ring mold lightly with corn oil and line with plastic wrap. Line the mold with the slices of salmon. Drain the chopped salmon and mix with the cooled rice and the mayonnaise. Spoon into the mold, patting down with the back of a spoon. Cover with plastic wrap and refrigerate for at least 3 hours.
Unmold the salad on a round platter. Carefully remove the plastic wrap and garnish with red caviar and lemon slices to serve.
*Cooking Whole Eggs for Use in Recipes - In a heavy saucepan, stir together the eggs and either sugar, water or other liquid from the recipe (at least 1/4 cup sugar, liquid or a combination per egg). Cook over low heat, stirring constantly, until the egg mixture coats a metal spoon with a thin film or reaches 160 degrees F. Immediately place the saucepan in ice water and stir until the egg mixture is cool. Proceed with the recipe. - Source: American Egg Board
OPULENT CHICKEN
Servings: 4
4 chicken breasts, sliced in half
1 tbsp sweet paprika
1/2 tsp salt
1/4 tsp pepper
4 tbsp butter
1 tsp vegetable oil
about 1/2 pound frozen artichoke hearts, thawed
1/2 lb button mushrooms, sliced
1/2 tbsp fresh tarragon, chopped (or 1 tsp dry)
3 tbsp flour
1/3 cup sherry
1 1/2 cups chicken broth
Preheat oven to 350 degrees F.
Slice chicken breasts in half, rinse off and dry off on paper towels.
Melt 2 tbsp butter and the oil in skillet over medium-high heat. When butter begins to foam add chicken and brown on both sides, 2 minutes per side.
Remove chicken and place in an oven proof dish or casserole along with artichoke hearts, salt and pepper. Toss well.
Melt the remaining 2 tbsp butter in the skillet. Add the mushrooms, sprinkle with tarragon. Saute till lightly browned, about 5 minutes.
Sprinkle mushrooms with 3 tbsp flour. Add sherry and chicken broth. Cook over medium heat for 5 minutes.
Pour mushroom mixture over chicken and artichokes. Cover casserole.
Bake until done, checking occasionally to make sure chicken mixture does not burn. Remove cover last 10 minutes.
Serve with rice, or a wild rice mixture and a tossed salad.
SEVEN LAYER SALAD
1 head lettuce, chopped (whatever kind you like)
1 cup frozen Peas (or use canned)
1/2 cup bell pepper, chopped
1/2 onion, chopped
1 cup grated cheese
1 pint Hellmann's mayonnaise
bacon bits or fry 6 slices bacon and crumble
Arrange in bowl in alternate layers:
lettuce, peas, onion, bell pepper, and cheese.
On top layer spread mayonnaise and sprinkle with bacon bits. Cover with plastic wrap and refrigerate.
GREEN BEAN CASSEROLE
1 can cream of mushroom soup
3/4 cup milk
2 packages (9 oz each) frozen cut green beans, thawed
1 1/3 cups French fried onions
black pepper to taste
In a 1-1 1/2 quartt casserole dish, mix soup, milk, and pepper. Stir in beans and 2/3 of the onions.
Bake at 350 degrees F for 30 minutes or until heated through.
Top with remaining onions and bake 5 minutes more or until onions are golden.
KAHLUA-COLADA PARFAITS
8 macaroon cookies
1/2 cup kahlua
1 quartt vanilla ice cream
8 tsp rum
1 (20 ounce) can crushed pineapple, in juice, well drained
1/4 cup shredded coconut, toasted
In each of 4 parfait glasses or 12 ounce wine glasses, crumble 1 cookie. Sprinkle each with 1 tbsp Kahlua. Top with 1/4 cup ice cream in each glass, then spoon a layer of pineapple over ice cream and sprinkle with 1 tsp rum.
Repeat layers using remaining ingredients, ending with ice cream and sprinkling toasted coconut over top. Serve immediately.
Algonquin Cocktail (with Appetizers)
Champagne Cocktail (with Appetizers)
White Chardonnay and Red Tempranillo (Wine Served Through The Dinner)
Toast with Baked Mozzarella Cheese and Anchovy (Crostini Con Mozzarella)
Italian Cheese Balls
Rice Salad with Smoked Salmon (Riso Al Salmone)
Opulent Chicken Recipe
Seven Layer Salad
Green Bean Casserole
Kahlua-Colada Parfaits
ALGONQUIN COCKTAIL
2 ounces rye whiskey
1 ounce dry (white) vermouth
ice
1 ounce pineapple juice
3 cherries
Place two cherries (without stems) at the bottom of the cocktail shaker and muddle with cracked ice. Add the rye whiskey, vermouth, and more ice. Shake for at least 30 seconds. Strain into a cocktail glass. Garnish with the third cherry.
CHAMPAGNE COCKTAIL
With just a few ingredients you can serve up a classic cocktail. Have you ever wondered what all those women were ordering in movies made during the 1950s? Well, here is a the classic:
6 ounces Champagne
1 cube sugar
Angostura bitters
Soak a sugar cube with Angostura bitters. Place the cube in the bottom of a chilled Champagne flute. Fill with Champagne. Garnish with a lemon twist.
TOAST WITH BAKED MOZZARELLA CHEESE
AND ANCHOVY (CROSTINI CON MOZZARELLA)
Servings: 2 with quantities given
2 Tbsp butter
1/2-inch thick slices of good firm white bread or a baguette (long French loaf of bread)
fresh mozzarella cheese
4 anchovy fillets, drained and finely chopped
Preheat oven to 400 degrees F.
Lightly butter a baking sheet. Place bread slices on sheet and bake till lightly browned.
When browned, place a thin slice of mozzarella on toast.
Raise heat to 450 degrees F. Return sheet to oven and bake for a few minutes, just till mozzarella melts.
While the crostini bake, melt the butter and add the chopped anchovy. For each slice of bread you will need 1/2 an anchovy fillet and 1/2 tablespoon of butter. When hot, pour over the crostini that have been removed from the oven.
Garnish with a sprig or two or parsley or watercress. Serve hot.
ITALIAN CHEESE BALLS
Makes 100 to 120 Balls
1 lb bulk Italian sausage
1/2 lb provolone cheese, grated
1/2 lb sharp cheddar cheese, grated)
2 tbsp Romano cheese, coarsely grated
1 tbsp oregano leaves
1 tbsp finely minced fresh garlic
3 cups Bisquick baking mix
Combine all ingredients in a large stainless steel bowl. Roll the sausage mixture into small bite-sized balls. (About the size of large marbles). Arrange the balls on two parchment lined- half sized baking sheets. (If desired the pans can be wrapped in film and frozen.)
Preheat oven to 300 degrees F and bake uncovered for 20 minutes or until the balls have a golden brown crust. Remove from oven and cool for 10 minutes. Serve.
PLATE PRESENTATION:
The balls retain heat, so check by cutting one of the balls open and tasting before serving to your guest, serve with warmed Marinara Sauce
TEX-MEX VARIATION:
1 lb Monterey Jack cheese
1 1/2 tbsp chili powder
2 tsp cumin
1/4 bunch cilantro, finely chopped
1/2 cup shallot bottoms, finely sliced
1 (6 oz) can green chile peppers, chopped
Substitute items 2 through 5 for the above items and your cheese balls will have a decidedly TexMex flavor. Serve with Salsa or warmed Nacho Cheese Sauce.
Notes:
These are a great crowd pleaser, they can be prepared in advance, frozen and be ready for when guest appear with out warning.
RICE SALAD WITH SMOKED SALMON
(RISO AL SALMONE)
Source: Italian Cooking in the Grand Tradition, Jo Bettoja and Anna Maria Cornetto
Servings: 10
An elegant salad in which the rice is molded into a ring, then garnished with strips of salmon, red caviar, and slices of lemon.
FOR THE SALAD:
5 oz coarsely chopped smoked salmon (miscellaneous pieces are fine for this)
1 Tbsp olive oil
1 Tbsp lemon juice
1/4 tsp freshly ground white pepper
4 1/4 cups water
1 Tbsp coarse salt
2 cups raw long-grain rice
FOR THE MAYONNAISE:
2 eggs* (or pasteurized egg product)
6 Tbsp lemon juice
1 tsp coarse salt
1/4 tsp freshly ground white pepper
2 tsp dry mustard
1 scant cup corn oil
3/4 cup extra virgin olive oil
TO FINISH THE DISH:
Corn oil
7 oz smoked salmon, thinly sliced, to line the mold
red caviar
thin lemon slices
PREPARE THE SALAD FIRST:
Marinate the chopped salmon for 30 minutes in the olive oil, lemon juice, and white pepper.
Bring the water and salt to a boil in a large saucepan with a very tight lid. Stir in the rice, then lower the heat, cover tightly, and simmer for 20 minutes, or until al dente. Remove from the heat and let stand for 5 minutes. Spoon the rice into a bowl and let cool.
WHILE THE RICE IS COOLING PREPARE THE MAYONNAISE:
Combine the eggs, lemon juice, salt, white pepper, and mustard in a blender; blend for 30 seconds. Add the two oils in a trickle, with the blender on low speed, and blend until all the oil has been absorbed. Set aside.
Oil a 10-cup ring mold lightly with corn oil and line with plastic wrap. Line the mold with the slices of salmon. Drain the chopped salmon and mix with the cooled rice and the mayonnaise. Spoon into the mold, patting down with the back of a spoon. Cover with plastic wrap and refrigerate for at least 3 hours.
Unmold the salad on a round platter. Carefully remove the plastic wrap and garnish with red caviar and lemon slices to serve.
*Cooking Whole Eggs for Use in Recipes - In a heavy saucepan, stir together the eggs and either sugar, water or other liquid from the recipe (at least 1/4 cup sugar, liquid or a combination per egg). Cook over low heat, stirring constantly, until the egg mixture coats a metal spoon with a thin film or reaches 160 degrees F. Immediately place the saucepan in ice water and stir until the egg mixture is cool. Proceed with the recipe. - Source: American Egg Board
OPULENT CHICKEN
Servings: 4
4 chicken breasts, sliced in half
1 tbsp sweet paprika
1/2 tsp salt
1/4 tsp pepper
4 tbsp butter
1 tsp vegetable oil
about 1/2 pound frozen artichoke hearts, thawed
1/2 lb button mushrooms, sliced
1/2 tbsp fresh tarragon, chopped (or 1 tsp dry)
3 tbsp flour
1/3 cup sherry
1 1/2 cups chicken broth
Preheat oven to 350 degrees F.
Slice chicken breasts in half, rinse off and dry off on paper towels.
Melt 2 tbsp butter and the oil in skillet over medium-high heat. When butter begins to foam add chicken and brown on both sides, 2 minutes per side.
Remove chicken and place in an oven proof dish or casserole along with artichoke hearts, salt and pepper. Toss well.
Melt the remaining 2 tbsp butter in the skillet. Add the mushrooms, sprinkle with tarragon. Saute till lightly browned, about 5 minutes.
Sprinkle mushrooms with 3 tbsp flour. Add sherry and chicken broth. Cook over medium heat for 5 minutes.
Pour mushroom mixture over chicken and artichokes. Cover casserole.
Bake until done, checking occasionally to make sure chicken mixture does not burn. Remove cover last 10 minutes.
Serve with rice, or a wild rice mixture and a tossed salad.
SEVEN LAYER SALAD
1 head lettuce, chopped (whatever kind you like)
1 cup frozen Peas (or use canned)
1/2 cup bell pepper, chopped
1/2 onion, chopped
1 cup grated cheese
1 pint Hellmann's mayonnaise
bacon bits or fry 6 slices bacon and crumble
Arrange in bowl in alternate layers:
lettuce, peas, onion, bell pepper, and cheese.
On top layer spread mayonnaise and sprinkle with bacon bits. Cover with plastic wrap and refrigerate.
GREEN BEAN CASSEROLE
1 can cream of mushroom soup
3/4 cup milk
2 packages (9 oz each) frozen cut green beans, thawed
1 1/3 cups French fried onions
black pepper to taste
In a 1-1 1/2 quartt casserole dish, mix soup, milk, and pepper. Stir in beans and 2/3 of the onions.
Bake at 350 degrees F for 30 minutes or until heated through.
Top with remaining onions and bake 5 minutes more or until onions are golden.
KAHLUA-COLADA PARFAITS
8 macaroon cookies
1/2 cup kahlua
1 quartt vanilla ice cream
8 tsp rum
1 (20 ounce) can crushed pineapple, in juice, well drained
1/4 cup shredded coconut, toasted
In each of 4 parfait glasses or 12 ounce wine glasses, crumble 1 cookie. Sprinkle each with 1 tbsp Kahlua. Top with 1/4 cup ice cream in each glass, then spoon a layer of pineapple over ice cream and sprinkle with 1 tsp rum.
Repeat layers using remaining ingredients, ending with ice cream and sprinkling toasted coconut over top. Serve immediately.
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and without prior notification or explanation. Failure to follow the guidelines
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