SOUR CREAM APPLE COFFEE SQUARES
Serves: 10-12
Prep Time: 15 minutes
Cooking Time: 40 minutes
1/2 cup (120mL) butter, softened
1 cup (200g) sugar
2 eggs
2 tablespoons (30mL) instant coffee
1 teaspoon (5mL) vanilla
1 cup (250mL) sour cream
2 cups (250g) all purpose flour
2 teaspoons (10mL) baking powder
1 teaspoon (5mL) baking soda
pinch of salt
Topping:
1/4 cup (55g) brown sugar
1 tablespoon (15mL) all purpose flour
1 teaspoon (5mL) cinnamon
1 tablespoon (15mL) butter, melted
3 apples, peeled cored and sliced
1. Preheat oven to 350° F.
2. Cream butter and sugar until smooth. Add eggs one at a time, stirring well after each addition. Add vanilla and stir in sour cream.
3. In a separate bowl, combine dry ingredients and stir into wet ingredients until just incorporated.
4. In another bowl, combine all ingredients for topping. Toss the topping with the sliced apples. Scrape the coffee cake batter into a 9x12 inch cake pan and level. Arrange the apple topping over the batter.
5. Bake for 35-40 minutes, until a tester inserted in the center of the cake comes out clean.
Cut into squares and serve warm or at room temperature.
VINI VERGANI recommends: Cuore di Noce, Liquore alle Noci,
Producer: Delea, Ticino
Degustation notes: Green nutshells and the right amount of spices and flavors are making this beautiful liqueur. Brandied for a good amount of time.
OSSO BUCO
photos & recipe: m. charles
Serves: 4
Prep Time: 30 mins
Cook Time: 90 mins
4 slices of Veal Shank
4 slices Pancetta
2 Carrots, peeled and chopped
2 Celery sticks, chopped
200g Cherry tomatoes, chopped
1/2 Red onion, finely chopped
2 clove garlic, minced
2 tbsp italian parsley, minced
1/2 tbsp fresh thyme
1/2 tbsp fresh oregano
1 Bay leaf
Olive oil
1/2 cup Vegetable stock
1/2 tbsp Salt
1 tbsp Black pepper
1 tbsp Lemon juice
1/4 cup Flour
1/2 dl Wine (red or white)
Instructions:
1. In a saucepan, heat oil and lightly sautée onion & garlic. Add carrots & celery and cook for 2 - 3 minutes over medium heat. Add tomatoes, cover saucepan and let simmer for 20 minutes over low heat.
2. Remove the saucepan from heat and set aside.
3. After adding a pinch of salt and pepper dip the slices of veal in flour until well covered on both sides.
4. In a saucepan heat oil and cook the veal slices until lightly browned on each side. Remove the saucepan and set aside.
5. In a saucepan roast gently Pancetta over medium heat, set aside.
6. Pre-heat the oven to 200° degrees.
7. Pour the vegetables into a casserole, place the veal slices on top of the vegetables, add Pancetta.
8. Pour slowly broth, wine and lemon juice until veal is covered completely, stir in the herbs.
9. Put the casserole into oven for 45 minutes.
10.Remove from oven and serve hot with i.e. Risotto milanese (risotto with saffron).
VINI VERGANI recommends: Langhe DOC Centobricchi 2005,
Producer: Mauro Sebaste, Fz. Gallo, Alba
Nebbiolo, Barbera
Degustation notes: Vivid ruby red color. Pleasant bouquet with a light note
of Vanilla. Brut flavor, rich, with a pungent body of spices and wild
berries.
CHEAP EATS
What does 20CHF get you now a days? Sure the economy isn’t at its best but that doesn’t mean we have to eat bread and potato water just yet.
CHEAP EATS features gourmet recipes with high quality ingredients for under 20CHF (€13).
This Issue : Mint Butternut Squash Ravioli with Lemon Butter, White Eggplant and Salad with Sliced Egg = TOTAL 18.50CHF . Serves 4
Salad:
1 pkg/120g Mixed green salad
1 pkg/ 128g Nuss salad
1 egg omega
1 tbsp olive oil
1 tsp soja sauce
1/2tsp thai chili sauce
1. Boil egg until hard. Peel when cool and set aside.
2. Mix salads together in a large salad bowl.
3. Mix olive oil, soja sauce and thai chili sauce together and pour over salad.
4. Mix salad again.
5. Slice hard boiled egg on top and serve.
Ravioli
1 pkg/ 250g of Wanton skin
1lb Butternut squash
100g Mint (stems cut)
1 Lemon
1 Red onion (chopped)
2 cloves garlic (crushed)
2 tblspn butter
1 omega egg
1 pkg/200g White eggplant
1 tbsp olive oil
1. Pre heat oven to 225°C
2. Cut butternut squash in half and remove seeds. Place tspn of butter in well of each half of squash.
3. Place squash on baking tray with ? cup water and cover with tinfoil.
4. Place tray in oven for 45-60 mins. After 30 mins, remove foil and let bake until golden brown.
5. Remove squash from oven and let it cool until it s no longer hot.
6. Place olive oil in hot pan. Add onions and garlic and cook until brown. Remove from heat.
7. Scoop out squash into processor.
8. Add onion mixture, zimt, nutmeg, mint, coarse salt and pepper to squash in food processor. Puree until desired texture.
9. Place wanton skins on a baking paper. Cut each skin in half. (OPTIONAL: you can use a cookie cutter to cut ravioli into desired shape)
10. Place a tsp of puree in the center of the wanton square.
11. Brush beaten egg on the edge of half wanton skin.
12. Fold skin and gently press egdes together sealing purre in.
13. In batches of 12, place ravioli in boiling water until they float to the top (approx. 1min). Strain.
14. Melt butter and add lemon juice to melted butter. Stir.
15. Pour butter over ravioli and serve.
White eggplant
1. Cut white eggplants in half.
2. Sautee seed side down in oil until light brown around the edges. Do the same on the other side.
3. Place on paper towel to remove excess oil, then serve.
VINI VERGANI recommends:
Sicilia IGT Salgalaluna 2007,
Producer: Miceli, Sciacca 100% Grillo
Degustation notes: Bright color of golden yellow. Scent of blossoms, bananas and kiwi. Dry flavor but fruit pointed; Fresh, feisty and rich in nuances.
INVITE ONLY
When jewelry designer Dina Moutragi invites you to her home, it's guaranteed you'll meet great people from all around the world and sample delicious food from all cultures.
Dina shares with FOODIE.CH™ one of her Lebanese specialties : Lahmeh Bel Ajin-- Meat Pastry
Lahmeh Bel Ajin (Meat Pastry)
Makes approx 18 pcs.
Filling:
2 onions, finely chopped
1 tbsp of olive oil
250g ground beef
1 tsp 7 spices-oriental mix
1 tsp cinnamon
salt
1/4 cup tahina
1/2 cup vinegar
1/4 cup pomegranate molasse
1 tbsp of finely chopped parsley
1 tbsp of finely chopped mint leaves
50g sesame seeds
Pastry:
1 sheet of puff pastry
50 g butter melted
1. Preheat oven to 250C.
2. Sautee onions in oil with salt and spices until tender.
3. Add the meat and sautee a little longer until meat is cooked.
4. Remove from fire and leave to cool slightly.
5. Add to the meat mixture tahina, vinegar, pomegranate molasse and mix well. Then Add the fresh parsley and mint.
6. Spread the puff pastry and cut it into equal rectangular shapes.
7. Brush pastry with butter.
8. Place a spoonful of meat mixture in the center of each rectangle and press it lightly on pastry. Sprinkle the sesame seed over the filling.
9. Place on a baking sheet. Bake in oven (180C/350F)for about 12-15mn or until the dough is golden in colour.
10. Remove from oven and serve warm. OPTIONAL: Can be served with fresh mint leaves.
WHAT CAN YOU MAKE WITH...POMEGRANATE?
photo: m. charles
Pomellini
25ml freshly squeezed orange juice.
25ml pomegranate juice.
150ml champagne (Mumms or Ruinart)
Pour champagne into flute. Then add juices and serve.
OPTIONAL: pomegranate seeds into the glass as deco.
recipe: m.charles
___________________________________________
Ricotta Cheesecake with Caramel Pomegranate Sauce
Makes 12 to 16 servings.
Ricotta cheesecake has a different texture than your regular cheesecake that is lighter yet still has great flavour while showcasing ricotta cheese. The sweet crunch of pomegranate seeds adds a special flare to the caramel sauce that makes this dessert stand out from others.
2 tubs (475 g) ricotta cheese
1 cup (250 mL) Mascarpone cheese
1 cup (250 mL) icing sugar
1/3 cup (75 mL) granulated sugar
1/3 cup (75 mL) pomegranate juice
4 eggs
2 tsp (10 mL) grated orange rind
Caramel Pomegranate Sauce:
1/4 cup (50 mL) whipping cream
2/3 cup (150 mL) packed brown sugar
1/3 cup (75 mL) Longo’s salted butter
1 pomegranate, seeded
In large bowl, using electric mixer beat ricotta and Mascarpone cheeses with icing and granulated sugars until combined and smooth. Beat in pomegranate juice and orange rind. Beat in eggs, one at a time, beating well after each addition.
Wrap outside of a 9-inch (23 cm) springform pan with foil. Pour cheese mixture into prepared pan and bake in 375 F (190 C) oven for about 1 hour or until top is golden and centre is still slightly jiggly. Turn oven off and let stand in oven for 30 minutes. Remove from oven and let cool to room temperature. Refrigerate for at least 4 hours before serving.
Caramel Pomegranate Sauce: In saucepan, combine cream, sugar and butter over medium heat until smooth. Bring to a boil and boil for 2 minutes, stirring. Remove from heat and stir in pomegranate seeds. Let cool to room temperature. Serve with cheesecake.
Tip: Cover and store in refrigerator for up to 2 days (cheesecake and sauce). Warm sauce before serving over low heat, stirring occasionally.
recipe: a.hagan
VINI VERGANI recommends: Chardonnay DOC 2007,
Producer: Volpe Pasini, Togliano die Torreano
Degustation notes: Viridescent yellow color. Fruity bouquet with a subtle note of Chardonnay. Lean on the palate, fruity, with a fine nerve.
