1 bottle of Sparkling wine (Champagne)
1 bottle of Peach Schnapps
1 bottle of Raspberry Chambord
Fresh Raspberries
For the drink:
3 parts Sparkling Wine
1 part peach schnapps
1 part Raspberry Chambord
Mix well and chill. Serve with a couple of frozen raspberries in a champagne flute.
For Supper Club: cover fresh raspberries in sugar then freeze in a Ziploc baggie. They are on sale right now at Costco for about $3 for a big container! dip the rim of the glass you are using in corn syrup and then into sugar that has been colored red. You do not have to use champagne flutes, just an idea. You can get plastic ones in every color at Party City if you go that route. Just buy cheap champagne..we don't need the expensive stuff! I make this in a pitcher and use a 1 cup measuring cup so 3 cups wine, 1 cup schnapps, and 1 cup chambord.
Chicken Parmesan
5-6 boneless skinless chicken breasts, pounded flat and dried
1 bag of Caesar Salad croutons
1/4 cup of Italian breadcrumbs
1/4 cup of freshly grated Parmesan cheese
2 eggs
1 package of fresh mozzarella (one large ball or loaf)
1 batch of Gena's Red Sauce (see recipe on this blog)
Canola oil
Place croutons in food processor and pulse until they are fine crumbs. Pour into a bowl with the Italian breadcrumbs and stir to combine, add Parmesan cheese.
Add oil to a skillet and heat slowly on medium. You only want the oil hot enough to fry slowly, not burn!
Crack eggs into a bowl and add about 1 tsp. of water, whisk until smooth. Dredge chicken breast in breadcrumbs, then into egg mixture, and back into breadcrumbs until coated well on both sides.
Place chicken in hot oil and fry just until lightly golden on both sides. Remove from oil and place on cookie sheet. The chicken will not be cooked through.
Top each breast with a spoonful of red sauce. Slice fresh mozzarella and place on top of chicken to cover each breast. Bake for about 25-30 minutes at 350 degrees. Serve immediately with pasta of your choice and the rest of the red sauce.
Supper Club: I would make one breast for each guest. You can buy fresh mozzarella at Costco for about $7.50 for two. The reason I use croutons with the breadcrumbs is because they add so much flavor and tend to get very crispy when fried so they chicken stays crispy when its baked in the sauce. Be careful not to let the oil get to hot and burn the chicken when frying or all the other pieces you cook will taste burned.
Feel free to call me with any questions..or better yet come over and we will make it together!
1 bag of Caesar Salad croutons
1/4 cup of Italian breadcrumbs
1/4 cup of freshly grated Parmesan cheese
2 eggs
1 package of fresh mozzarella (one large ball or loaf)
1 batch of Gena's Red Sauce (see recipe on this blog)
Canola oil
Place croutons in food processor and pulse until they are fine crumbs. Pour into a bowl with the Italian breadcrumbs and stir to combine, add Parmesan cheese.
Add oil to a skillet and heat slowly on medium. You only want the oil hot enough to fry slowly, not burn!
Crack eggs into a bowl and add about 1 tsp. of water, whisk until smooth. Dredge chicken breast in breadcrumbs, then into egg mixture, and back into breadcrumbs until coated well on both sides.
Place chicken in hot oil and fry just until lightly golden on both sides. Remove from oil and place on cookie sheet. The chicken will not be cooked through.
Top each breast with a spoonful of red sauce. Slice fresh mozzarella and place on top of chicken to cover each breast. Bake for about 25-30 minutes at 350 degrees. Serve immediately with pasta of your choice and the rest of the red sauce.
Supper Club: I would make one breast for each guest. You can buy fresh mozzarella at Costco for about $7.50 for two. The reason I use croutons with the breadcrumbs is because they add so much flavor and tend to get very crispy when fried so they chicken stays crispy when its baked in the sauce. Be careful not to let the oil get to hot and burn the chicken when frying or all the other pieces you cook will taste burned.
Feel free to call me with any questions..or better yet come over and we will make it together!
Zucchini Stuffed Mushrooms
3 1/4 cup shredded zucchini
1 teaspoon salt
30 large fresh Mushrooms (about 2 pounds)
1/4 cup butter, melted
1 clove garlic, minced
3/4 cup part-skim ricotta cheese
1/3 cup crushed ritz crackers
1/4 cup grated Parmesan cheese
4 oil-packed dried tomatoes, finely chopped
1/4 teaspooon dried oregano
1/8 teaspoon black pepper
*Combine Zucchini and salt in a colander; let stand for 30 minutes. Press zucchini between paper towels to remove excess moisture.
*Clean mushrooms with damp paper towels. Remove stems. Brush mushrooms with 3 Tablespoons of butter. Place on a rack in broiler pan.
*Saute garlic in remaining 1 Tablespoon butterin a large skillet over medium-high heat 1 minute. Add zucchini, and cook 2 more minutes. Remove from heat and cool slightly.
*Stir in Ricotta cheese and remaining 5 ingredients. Spoon mixture into mushroom caps. Bake at 375 degrees for 20 minutes.
*Serve immediately. Makes about 2 dozen
For Supper Club: I would prepare these ahead of time, and then bake them at the host house. I don't think you will need to double the recipe. I would suggest getting your mushrooms at Costco if possible.
1 teaspoon salt
30 large fresh Mushrooms (about 2 pounds)
1/4 cup butter, melted
1 clove garlic, minced
3/4 cup part-skim ricotta cheese
1/3 cup crushed ritz crackers
1/4 cup grated Parmesan cheese
4 oil-packed dried tomatoes, finely chopped
1/4 teaspooon dried oregano
1/8 teaspoon black pepper
*Combine Zucchini and salt in a colander; let stand for 30 minutes. Press zucchini between paper towels to remove excess moisture.
*Clean mushrooms with damp paper towels. Remove stems. Brush mushrooms with 3 Tablespoons of butter. Place on a rack in broiler pan.
*Saute garlic in remaining 1 Tablespoon butterin a large skillet over medium-high heat 1 minute. Add zucchini, and cook 2 more minutes. Remove from heat and cool slightly.
*Stir in Ricotta cheese and remaining 5 ingredients. Spoon mixture into mushroom caps. Bake at 375 degrees for 20 minutes.
*Serve immediately. Makes about 2 dozen
For Supper Club: I would prepare these ahead of time, and then bake them at the host house. I don't think you will need to double the recipe. I would suggest getting your mushrooms at Costco if possible.
Caesar Salad and Dressing
CAESAR SALAD DRESSING
1 clove garlic, smashed into a paste with a little olive oil and salt
4 anchovy fillets
2 egg yolks
1 tablespoon Dijon mustard
2 lemons, juiced
2 Tablespoons water
1/2 cup Extra Virgin Olive Oil
1/4 cup freshly grated Parmesan cheese
black pepper
Combine garlic paste, anchovies, egg yolks, Dijon mustard, lemon juice, and water in the blender. Blend until smooth. With the blender running add olive oil until emulsified. Add Parmesan cheese and black pepper to taste. Refrigerate if you are not using right away.
CAESAR SALAD CROUTONS
1 baguette
3 tablespoons butter
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon pepper
Cut baguette into cubes. Melt butter in skillet and season with garlic powder, paprika and pepper. Add bread cubes and saute just until bread cubes begin to brown. Set aside to cool.
CAESAR SALAD
Romaine lettuce
Fresh grated Parmesan
Caesar dressing
Croutons
Wash and dry lettuce. In a large salad bowl combine lettuce, dressing and croutons. Top with freshly grated Parmesan. Toss gently to combine well
Supper Club: I would buy the Romaine from Costco and use at least 4 heads. This recipe uses raw eggs so to avoid making us all sick please wash your hands and the outside of the egg with antibacterial soap before cracking, then be sure to avoid the shell coming into contact with the inside of the egg. Keep all salad ingredients separate and then combine at the host house just before serving. Tip when making the croutons, stale bread works best for these so leave your baguette out all night and then make your croutons.
1 clove garlic, smashed into a paste with a little olive oil and salt
4 anchovy fillets
2 egg yolks
1 tablespoon Dijon mustard
2 lemons, juiced
2 Tablespoons water
1/2 cup Extra Virgin Olive Oil
1/4 cup freshly grated Parmesan cheese
black pepper
Combine garlic paste, anchovies, egg yolks, Dijon mustard, lemon juice, and water in the blender. Blend until smooth. With the blender running add olive oil until emulsified. Add Parmesan cheese and black pepper to taste. Refrigerate if you are not using right away.
CAESAR SALAD CROUTONS
1 baguette
3 tablespoons butter
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon pepper
Cut baguette into cubes. Melt butter in skillet and season with garlic powder, paprika and pepper. Add bread cubes and saute just until bread cubes begin to brown. Set aside to cool.
CAESAR SALAD
Romaine lettuce
Fresh grated Parmesan
Caesar dressing
Croutons
Wash and dry lettuce. In a large salad bowl combine lettuce, dressing and croutons. Top with freshly grated Parmesan. Toss gently to combine well
Supper Club: I would buy the Romaine from Costco and use at least 4 heads. This recipe uses raw eggs so to avoid making us all sick please wash your hands and the outside of the egg with antibacterial soap before cracking, then be sure to avoid the shell coming into contact with the inside of the egg. Keep all salad ingredients separate and then combine at the host house just before serving. Tip when making the croutons, stale bread works best for these so leave your baguette out all night and then make your croutons.
Tiramisu
6 eggs
1 cup granulated sugar
4 cups mascarpone
1 cup tiny chocolate chips
6 cups boiling water
3/4 cup brown sugar
1/2 cup instant espresso powder
3 tablespoons cocoa powder
1/2 cup coffee liqueur
2 (14-ounce) packs Savoiardi cookies (Italian ladyfingers)
3/4 cup finely grated chocolate
Directions :
In a metal stand mixer bowl, combine the eggs and granulated sugar. Beat well to combine. Place the bowl on top of a small pot with 1-inch of boiling water; be sure that the bowl does not touch the water. Beat the eggs until they have tripled in size and the whisk leaves a trail, 5 to 7 minutes.
Once the eggs have tripled in size, remove the bowl from the double boiler and put on the stand mixer equipped with the whisk and beat on a medium speed until the bottom of the bowl feels cool, about 5 minutes. Add the mascarpone and chocolate chips and mix until just combined. Refrigerate 1 hour.
Combine the boiling water, brown sugar, espresso powder, cocoa powder, and coffee liqueur. Stir until everything has dissolved. Let cool.
When the espresso mixture has cooled, dip the cookies in the liquid one at a time and line the bottom of a 9 by 13-inch baking dish. Spread 1/3 of the chilled mascarpone mixture over the cookies. Repeat this process 2 more times finishing with a layer of mascarpone. For more stability, lay the second layer of cookies in the opposite direction of the first layer.
Cover and refrigerate for at least 4 hours and up to overnight; the longer it chills the easier it will be to slice.
Supper Club: If you don't have a stand mixer just use a hand mixer, it will work fine. I have espresso powder and coffee liqueur so you don't have to buy those ingredients if you won't use them again. CUB and Festival both have mascarpone cheese in their specialty cheese cases. You can usually find Ladyfingers in the bakery section of the grocery store, if not then just ask and they can direct you to them. I would suggest making this first thing in the morning before Supper Club.
1 cup granulated sugar
4 cups mascarpone
1 cup tiny chocolate chips
6 cups boiling water
3/4 cup brown sugar
1/2 cup instant espresso powder
3 tablespoons cocoa powder
1/2 cup coffee liqueur
2 (14-ounce) packs Savoiardi cookies (Italian ladyfingers)
3/4 cup finely grated chocolate
Directions :
In a metal stand mixer bowl, combine the eggs and granulated sugar. Beat well to combine. Place the bowl on top of a small pot with 1-inch of boiling water; be sure that the bowl does not touch the water. Beat the eggs until they have tripled in size and the whisk leaves a trail, 5 to 7 minutes.
Once the eggs have tripled in size, remove the bowl from the double boiler and put on the stand mixer equipped with the whisk and beat on a medium speed until the bottom of the bowl feels cool, about 5 minutes. Add the mascarpone and chocolate chips and mix until just combined. Refrigerate 1 hour.
Combine the boiling water, brown sugar, espresso powder, cocoa powder, and coffee liqueur. Stir until everything has dissolved. Let cool.
When the espresso mixture has cooled, dip the cookies in the liquid one at a time and line the bottom of a 9 by 13-inch baking dish. Spread 1/3 of the chilled mascarpone mixture over the cookies. Repeat this process 2 more times finishing with a layer of mascarpone. For more stability, lay the second layer of cookies in the opposite direction of the first layer.
Cover and refrigerate for at least 4 hours and up to overnight; the longer it chills the easier it will be to slice.
Supper Club: If you don't have a stand mixer just use a hand mixer, it will work fine. I have espresso powder and coffee liqueur so you don't have to buy those ingredients if you won't use them again. CUB and Festival both have mascarpone cheese in their specialty cheese cases. You can usually find Ladyfingers in the bakery section of the grocery store, if not then just ask and they can direct you to them. I would suggest making this first thing in the morning before Supper Club.
Gena's Red Sauce
2 tablespoons olive oil
1 large Spanish onion, finely chopped
4 cloves garlic, smashed with some kosher salt to make a paste
2 (28-ounce) cans plum tomatoes and their juices, pureed in a blender
1 (16-ounce) can crushed tomatoes
1 small can tomato paste
1 bay leaf
1 small bunch Italian parsley
1 Cubano chile pepper, chopped
Salt and freshly ground pepper
1/4 cup chopped fresh basil
Directions
Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes. Let simmer for 10 to 15 minutes, until the sauce has thickened. Remove the bay leaf. Add the basil.
Supper Club: I call this Marinara sauce although classic Marinara tends to be more runny and have bigger chunks of tomato. This is a traditional Italian sauce that would probably be refered to as a "meat sauce".
1 large Spanish onion, finely chopped
4 cloves garlic, smashed with some kosher salt to make a paste
2 (28-ounce) cans plum tomatoes and their juices, pureed in a blender
1 (16-ounce) can crushed tomatoes
1 small can tomato paste
1 bay leaf
1 small bunch Italian parsley
1 Cubano chile pepper, chopped
Salt and freshly ground pepper
1/4 cup chopped fresh basil
Directions
Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes. Let simmer for 10 to 15 minutes, until the sauce has thickened. Remove the bay leaf. Add the basil.
Supper Club: I call this Marinara sauce although classic Marinara tends to be more runny and have bigger chunks of tomato. This is a traditional Italian sauce that would probably be refered to as a "meat sauce".
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