HERBED GOAT CHEESE (Credit: The Culinary Center of Kansas City)
- 2 (3 ounce) disks goat cheese, creamy,
each cut in half horizontally, divided
- 1 teaspoon fresh dill, finely chopped, divided
- 2 teaspoons fresh basil, julienne, divided
- Crushed red pepper flakes to taste
- Sea salt and freshly ground black pepper to taste
- 1 tablespoon extra-virgin olive oil
Place one cheese round in a small bowl and sprinkle with half of the basil and dill, a few crushed red pepper flakes, salt and pepper. Drizzle ½ tablespoon oil on top. Top with second cheese round; repeating layers and ending with olive oil. Cover bowl with plastic wrap and let stand at room temperature for one hour or refrigerate up to 24 hours.
PEAR, POMEGRANATE AND SPINACH SALAD
- 2/3 cup chopped walnuts or pecans, toasted
- ¾ cup pomegranate arils
- 3 oz. feta cheese, crumbled
- ½ cup dried cranberries
- 2 Bartlett pears (firm but ripe), cored and sliced
- 9 oz. baby spinach
- ¼ cup apple cider vinegar
- 3 Tbsp. extra-virgin olive oil
- 1 ½ Tbsp. honey
- 1 Tsp. Dijon mustard
- Salt and pepper, to taste
Whisk all dressing ingredients in a bowl to blend well. Place all salad ingredients in a large salad bowl, drizzle with desired amount of dressing then toss to evenly coat. Serve immediately.
Source: Cooking Classy
CHIANTI MARINATED BEEF STEW
- 2 ½ to 3 pound beef brisket
- 1 bottle Chianti wine (750ml)
- 4 Tbsp. olive oil
- Salt and freshly ground black pepper
- 1 (4 oz.) piece pancetta, cut into ¼ inch pieces
- 3 medium carrots, peeled and cut into ½ inch pieces
- 1 stalk celery, chopped into ½ inch pieces
- 2 cloves garlic, peeled
- ¼ cup (1 ½ oz. Kalamata olives, halved)
- 6 oz. green beans, halved
- 4 medium red potatoes, quartered
- 2 sprigs rosemary
- 2 sage leaves
- 1 (15 oz.) can diced tomatoes
- 4 cups beef broth
Place the beef in a 13 x 9 inch glass baking dish. Pour the wine over the meat and marinate in the refrigerate for 1 ½ hours. Turn the meat over and marinate for another 1 ½ hours.
Remove the meat from the wine and pat dry with paper towels. Reserve the wine.
In a large Dutch oven, heat 3 Tbsp. of the oil over medium high heat. Season the meat on all sides with salt and pepper. Using tongs, place the meat in the pan and brown on all sides, about 2 minutes each side. Remove the meat and add the remaining oil. Add the pancetta and cook, stirring frequently for 2 minutes. Add the carrots, celery, garlic, olives, green beans, potatoes, rosemary and sage. Cook for 3 minutes. Pour the reserved wine, tomatoes, and beef broth in the pan, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the meat to the pan and bring the liquid to a boil. Cover the pan and simmer for 3 to 3 ½ hours or until the meat is very tender.
Remove the meat and the rosemary sprigs from the stew. Place the meat on a cutting board and cut into quarters. Using 2 forks, shred the meat into bite-size pieces. Add the shredded meat to the stew and cook until warmed through, about 5 minutes.
Source: Giada De Laurentis
- 1 cup butter, softened
- 2 cups sugar
- 1 Tsp. salt
- 4 large eggs, room temperature
- 1 Tsp. vanilla extract
- ¼ Tsp. almond extract
- 3 cups all-purpose flour
- 2 cans (21 oz. each) cherry pie filling
- 1 cup confectioners’ sugar (powdered sugar)
- ½ Tsp. vanilla extract
- ½ Tsp. almond extract
- 2 to 3 Tbsp. whole milk
Preheat oven to 350 degrees. In a large bowl, cream butter, sugar and salt until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Gradually add flour.
Spread 3 cups dough into a greased 15 x 10 x 1 inch baking pan. Spread with pie filling. Drop remaining dough by roughly teaspoon size over filling. Bake 35 – 40 minutes or until golden brown. Cool completely in pan on a wire rack.
In a small bowl, mix confectioners’ sugar, extracts and enough milk to reach desired consistency; drizzle over top.
Source: Taste of Home