Festive Fall Salad

INGREDIENTS:

• 1 cup olive oil
• 1/4 cup balsamic vinegar
• 2 Tablespoons honey
• 2 teaspoons Dijon mustard
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 pounds boneless skinless chicken breasts
• 5 ounces each romaine, radicchio and mesclun
• 3/4 cup craisins
• 1 pound white grapes
• 4 ounces Gorgonzola cheese, crumbled
• 1 cup walnuts, toasted
• Croutons

TO PREPARE: 

Whisk the olive oil, vinegar, honey, mustard, salt and pepper in a bowl until blended. Chill, covered, in the refrigerator. Arrange the chicken in a shallow dish and drizzle with 1/2 cup of the vinaigrette, turning to coat. Marinate, covered, in the refrigerator for 1 to 2 hours, turning occasionally. Grill the chicken over hot coals until cooked through, turning occasionally. Cool slightly and cut into strips. 

Mix the romaine, radicchio, mesclun, craisins, grapes, cheese and walnuts in a salad bowl. Add 1/2 of the remaining vinaigrette and toss to coat. Spoon the salad evenly onto salad plates and top each salad with the grilled chicken and croutons. Store the remaining vinaigrette in the refrigerator. 

SERVES:

New recipes coming soon!

I am sorry we have not been posting lately. We have been busy revamping our lounge menu with new wines and spirits. Our new menu will be arriving soon!!!

Philadelphia Fruit Pizza

This recipie is from the Kraft Foods webiste (http://www.kraftbrands.com/philly/recipes/Pages/Recipe-Detail.aspx?recipeId=57079).  

What a refereshing summer dessert pizza!

PHILADELPHIA Fruit Pizza

Prep Time:  15 mins

Total Time:  179 mins

Servings:  12 servings, 1 wedge each

Ingredients:

1 pkg.     (16.5 oz.) refrigerated sliceable sugar cookies, sliced

1 pkg.     (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4 cup sugar

1/2 tsp. vanilla

4 cups assorted cut-up fruit (kiwi, strawberries, blueberries, drained canned mandarin oranges)

1/4 cup apricot preserves, pressed through sieve to remove lumps

1 Tbsp. water

Directions

1. Heat oven to 375°F.
2. Line 12-inch pizza pan with foil; spray with cooking spray. Arrange cookie dough slices in single layer in prepared pan; press together to form crust. Bake 14 min.; cool completely. Invert onto plate; carefully remove foil. Turn crust over.
3. Beat cream cheese, sugar and vanilla with mixer until well blended. Spread over crust.
4. Top with fruit. Mix preserves and water; brush over fruit. Refrigerate 2 hours.

Carbone’s Restaurant Zucchini Pancakes

Looking for a great way to eat all the zucchini from your garden, try our pancakes.

(Natalie Mangini Stefanick)

10 large eggs, beaten

½ c chopped onion

2/3 c grated Romano or Parmesan cheese

6 c shredded zucchini (approximately 4-5 medium zucchini) See note*

2 T fresh minced garlic or 2 tsp granulated garlic

2 tsp salt

2 tsp pepper

1 c Italian-style dry bread crumbs

Oil for frying

*Prepare zucchini one day ahead.  Cut off both ends from zucchini and slice lengthwise into two pieces. Remove seeds only if zucchini is really large and seeds are hard.  Shred zucchini using hand grater or food processor method.  Place zucchini in a colander.  Place colander in a large bowl to catch juice.  Cover with saran wrap, place a flat lid on top, then place cans on top of lid to weigh down and squeeze out juice.   Place colander, bowl and cans in refrigerator overnight to drain. (Usually 4 to 5 medium size zucchini will yield 6 cups shredded.)

Mix eggs, onion, cheese, zucchini, garlic, salt, pepper and bread crumbs in large bowl.  Mixture should be like a batter, easy to pour.  Place about one inch of oil in a heavy skillet and preheat.  Do not let oil get too hot.  Always test oil temperature first with one pancake.  Using a ladle or cup measure, pour ¼ cup of batter into hot oil for each pancake.  Fry until golden brown, turn over and repeat for other side.  Remove with slotted spoon and drain on paper towels.  The pancakes freeze well. 

These are served at Carbone’s with sour cream or apple sauce to spread over top.

Yield:     approximately  36-2 inch pancakes

GREEN BEANS WITH MINT VINAIGRETTE

GREEN BEANS WITH MINT VINAIGRETTE

(Natalie Mangini Stefanick)

This is a recipe that my father, Vince Mangini, would prepare using the mint that grew wild in our garden.  This is a great side dish for any cook out! 

1 pound fresh green beans

2T salt

Ice for an ice bath

1/3 cup red wine vinegar

1/3 cup chopped fresh mint leaves

1/3 cup olive oil

1 ½ tsp sugar

Salt and pepper to taste