Tossed Greens with Apple Vinaigrette
Pumpkins & Potatoes
Wild Rice with Mushrooms
Braised Veal with Tomato Sauce
Creamy Mocha Roll
Canadian Coffee
serves 6-8
Tossed Greens with Apple Vinaigrette
3/4 cup apples, peel, cored & roughly chopped
1-2 tablespoons honey
1 cup water
1/4 cup red wine vinegar
generous squeeze from 1 lemon
splash of cognac
1/2 cup vegetable oil
salt & pepper to taste
assorted greens
Wash and pat dry greens, set aside.
In a saucepan, over medium heat, simmer apples and honey in water until fork tender.
Set aside to cool.
Drain and place apples in a blender and puree.
Add vinegar, lemon juice, and cognac, blend together.
While blender is running add the vegetable oil.
Season with salt and pepper.
Toss with vinaigrette.
Pumpkins & Potatoes
1/2 pound potatoes, peeled & roughly chopped
1/2 pound fresh pumpkin, peeled & roughly chopped
butter
1 onion, finely chopped
salt & pepper to taste
Place pumpkin and potatoes in a large pan and cover with water.
Cook until fork tender.
Drain and set aside.
Sauté onion in butter until soft.
Mash pumpkin and potatoes with the butter/onion mixture.
Add salt and pepper to taste.
Wild Rice with Mushrooms
Adapted from a Canadian government publication.
1/2 cup wild rice
1-1/3 cup cold water
1 teaspoon chicken bouillon
2 slices bacon
1/2 cup sliced mushrooms
2 tablespoons green onion
1/4-1/2 teaspoon dried thyme
parsley
Bring rice, water and bouillon to a boil.
Reduce heat and simmer, covered, 60 minutes (or more until water is absorbed and rice is cooked).
While that’s simmering cook the bacon with the mushrooms, green onion and thyme.
Cook until bacon is crisp and mushrooms are soft.
Drain off fat.
Add to cooked rice.
Season with pepper and sprinkle with chopped parsley.
Braised Veal with Tomato Sauce
4 anchovy fillets
1 teaspoon minced garlic
1 tablespoon finely chopped parsley
3 pound boneless veal roast , tied
4-6 tablespoons butter
1//2 cup finely chopped onions
1/4 cup finely chopped carrots
1/4 cup finely chopped celery
1/2 cup dry white wine
1 cup chicken broth or stock
1/2 cup finely chopped parsley
3/4 teaspoon lemon juice
salt & pepper to taste
1-1/2 cups tomato sauce, heated
sliced black olives to taste
Preheat the oven to 350°F.
Rinse anchovies then pat dry.
Mince the anchovies and combine with garlic and the 1 tablespoon parsley.
Make several deep slits into the roast.
Stuff the slits with the anchovy mixture.
Heat butter in a large ovenproof pan over a medium-low heat.
Add the veal and sear on all sides.
Remove veal and all the vegetables and cook until crisp-tender.
Add the wine and stir constantly about 3 minutes.
Return the veal to the pan along with the chicken broth.
Cover and place in the oven 1-1/2 hours or until cooked through.
Remove roast and set aside.
Strain braising liquid.
Pour into a saucepan and simmer until reduced to about 1 cup.
Cut veal into slices and pour reduced stock over slices.
Drizzle heated tomato sauce over the top and sprinkle with olives and parsley.
Serve remaining tomato sauce on the side.
Creamy Mocha Roll
cake
6 eggs, separated
1 cup granulated sugar
1 teaspoon vanilla
1/4 cup all-purpose flour
1/2 cup unsweetened cocoa
filling
2 cups heavy whipping cream
1/3 cup powdered sugar
3 tablespoons coffee liqueur or 3 tablespoons strong coffee
chocolate sprinkles and coffee beans for garnish
Preheat oven to 375°F.
Line a jellyroll pan with parchment paper.
Beat together egg yolks with 1/2 cup granulated sugar until light and fluffy.
Add vanilla.
Stir in flour and the cocoa powder.
In a separate bowl beat egg whites until soft peaks form.
Slowly add the remaining 1/2 cup granulated sugar and beat to stiff peaks.
Fold into egg yolk mixture.
Pour into jellyroll pan, smooth, and bake 25-30 minutes or until done.
Cool slightly then invert cake on to a large clean towel.
Beat heavy whipping cream with powdered sugar.
Add coffee liqueur.
When cake is at room temperature spread on a layer of the coffee cream.
Roll and frost with remaining cream.
Garnish with chocolate sprinkles and coffee beans.
Canadian Coffee
Kahlua
Amaretto
Irish Cream
dark roast coffee, hot
whipped cream
Put one shot of Kahlua, Amaretto and Irish Cream into each mug.
Fill up with coffee and top with a dollop of whipped cream.
