On the menu...
- Salami Cone Appetizer
- Toasted Cheese Ravioli, Chicken Scaloppini and Summer Squash
- Grilled Pound Cake with Marscapone Cheese and Honey
The salami cone and toasted ravioli recipes are available on my Appetizer Challenge blogs. My step dad made the chicken scaloppini. The boys made the marinara sauce to dip the ravioli and for the scaloppini from scratch (recipe will come in the future).
Summer Squash
- 2 green squash
- 2 yellow squash
- 1 medium yellow onion
- dried basil and oregano
- olive oil
- salt and pepper
Chop the squash into large cubes and set aside. Chop the onion separately and set aside. Heat a tablespoon or so of oil in a saute pan and add the squash, herbs, salt and pepper. Saute for approximately seven minutes before adding onion. Saute until the onion softens - approximately two to three minutes. Serve and enjoy.
Grilled Poundcake with Marscapone Cheese and Honey
- 1 pound cake
- butter
- honey
- marscapone cheese flavored with Sherry wine (not cooking Sherry wine)
- dark chocolate
- raspberries (optional)
Mix the marscapone cheese and sherry at least 1/2 hour before serving. Refrigerate the cheese if you will not be serving dessert for a long period of time. Preheat grill and pull marscapone cheese out of refrigerator to soften for serving. Melt one or two tablespoons of butter in the microwave. Cut pound cake into 1" slices and brush each side with melted butter. Grill until 'grill' marks show up on each side of pound cake. Bring in a place on serving plates. Add a dollop of marscapone cheese to each plate. Drizzle with honey and using a microplaner, add chocolate shavings on top. Garnish with a few fresh raspberries if desired.
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