(MS) — After a long day at work, few people look forward to going home and going right back to work cooking dinner. Whether you’re cooking for a family or just yourself, spending time in the kitchen after a day at the office is not an attractive evening for most people.
While many choose to order takeout or simply go out to dinner under such circumstances, there are some easy ways you can bring the restaurant to you, and do so in a way that keeps your time cooking at a minimum. In “Diner: Deliciously Authentic Feel-Good Recipes” (Ryland, Peters & Small), Jennifer Joyce brings the roadside diner to her readers, providing a host of easy-to-prepare recipes, such as the following for “Grilled Ham and Cheese Sandwiches.”

Grilled Ham and Cheese Sandwiches
Serves 4

4 thick slices mature cheddar or gruyére cheese
8 pieces sourdough bread, sliced 1⁄2 inch thick
2 teaspoons Worcestershire sauce
4 slices good quality ham
4 tablespoons butter
Salt and freshly ground black pepper to taste

Bread-and-butter pickles
1 pound Kirby cucumbers
2 small yellow onions, cut into thick rings
11⁄4 cups cider vinegar
2 cups sugar
1 tablespoon salt
1 tablespoon yellow mustard seeds
1 teaspoon celery seeds
3 sprigs fresh dill
1 teaspoon black peppercorns
Potato chips and mustard, to serve

To make the bread-and-butter pickles, slice the cucumbers 1⁄2 inch thick with a corrugated vegetable slicer or a regular knife. In a medium bowl, soak the onions and cucumber slices in ice water for 1 hour. Place all the remaining ingredients in a medium saucepan with 2⁄3 cup water and bring to a boil. Drain the cucumber and onions and put them in a large glass jar or sealable container. Pour the hot liquid over and let cool slightly before refrigerating. Chill for 24 hours before eating. Use within 1 week.

When you are ready to make the sandwiches, place the slices of cheddar on four pieces of bread. Sprinkle each with 1⁄2 teaspoon Worcestershire sauce and top with a slice of ham. Cover each with a slice of bread. Spread 1 tablespoon of the butter on the outside of each sandwich. Give each a sprinkle of salt and pepper.
Heat a large, heavy nonstick skillet. If you have only a small skillet, make the sandwiches in batches. Put the sandwiches in skillets over the medium/low heat for about 3 to 4 minutes on each side, or until brown. Cut each sandwich in half diagonally and serve warm. Serve with bread-and-butter pickles, potato chips and your favorite mustard to dip in. PC085730

(MS) — Few ethnic cuisines are more widely enjoyed than Italian food. With so much delicious variety to choose from, many people would be hard pressed to find at least one Italian dish they didn’t like indulging in from time to time.
One of the more popular Italian dishes among Americans is calzone, which can be made with a number of different ingredients. For those looking to entertain an intimate group of people, try the following recipe for “Calzone All Parmigiana” from Maxine Clark’s “Pizza, Calzone & Focaccia” (Ryland, Peters & Small).

Calzone Alla Parmigiana
Makes 4 Calzones

1 recipe pizza dough (see box)
2 eggplants, cubed
12 whole garlic cloves, peeled
1⁄4 cup extra virgin olive oil, plus extra to glaze
61⁄2 ounces buffalo mozzarella or cow’s milk mozzarella
5 ripe tomatoes, cubed
3 tablespoons chopped fresh basil
1⁄4 cup freshly grated Parmesan cheese
Sea salt and freshly ground black pepper

2 large, heavy baking sheets
2 rimless baking sheets

Put the baking sheets into the oven. Preheat the oven to 400 F for at least 30 minutes.
Uncover the dough, punch out the air, and divide into four balls. Dredge with flour and let rise on floured baking parchment for 20 minutes, until soft and puffy.
Meanwhile, toss the eggplant and garlic cloves with the olive oil in a roasting pan and roast for 20 minutes.
Lightly squeeze any excess moisture out of the mozzarella then cut it into cubes. Remove the roasting pan from the oven and let cool for 10 minutes before stirring in the tomatoes, mozzarella and basil. Season to taste.
Roll or pull the risen balls of dough into 8-inch circles directly onto two sheets of baking parchment. Slide these onto two rimless baking sheets. Spread a quarter of the vegetable mixture on one half of each calzone, leaving just over 1⁄2 inch around the edge for sealing. Season well. Fold the uncovered half of the dough over the filling. Pinch and twist the edges firmly together so that the filling doesn’t escape during cooking. Brush with olive oil and sprinkle with Parmesan.
Working quickly, open the oven door and slide paper and calzone onto the hot baking sheets. Bake for 30 minutes, swapping the baking sheets around halfway or until the crust is puffed up and golden. Remove from the oven and let stand 2 to 3 minutes before serving (this will allow the filling to cool slightly). Serve hot or warm. PC085728

1 cake compressed yeast, 1 packet active dry yeast, or 2 teaspoons quick-rising yeast
1⁄2 teaspoon sugar
1 cup hand-hot water
4 cups Italian “0” or “00” flour, or unbleached
all-purpose flour, plus extra to dust
1 teaspoon fine sea salt
1 tablespoon olive oil

In a medium bowl, cream the compressed yeast with the sugar and beat in the hand-hot water. Leave for 10 minutes until frothy. For other yeasts, follow the manufacturer’s instructions.
Sift the flour and salt into a large bowl and make a well in the center. Pour in the yeast mixture, then the olive oil. Mix together with a round-bladed knife, then use your hands until the dough comes together. Tip out onto a lightly floured surface, wash and dry your hands, then knead briskly for 5 to 10 minutes until smooth, shiny and elastic. (Five minutes for warm hands, 10 minutes for cold hands.) Don’t add extra flour, a wetter dough is better. If you feel the dough is sticky, flour your hands, not the dough. The dough should be quite soft.
To test if the dough is ready, roll it into a fat sausage, take each end in either hand, lift the dough up, and stretch the dough downward, gently wiggling it up and down — it should stretch out quite easily. If it doesn’t, it needs more kneading. Shape the dough into a neat ball. Put in an oiled bowl, cover with plastic wrap or a damp kitchen towel, and let rise in a warm, draft-free place until doubled in size — about 11⁄2 hours.
Uncover the dough, punch out the air, then tip out onto a lightly floured work surface. Divide into two and shape into smooth balls. Place the balls well apart on baking parchment, cover loosely with plastic wrap, and let rise for 60 to 90 minutes.

(MS) — Few things signify the return of summer more than a backyard barbecue. To many, these events are the essence of summer, a time to enjoy some laughs and some good food while soaking in the warmer weather.

Over the years, backyard barbecues have morphed into prime opportunities for grilling enthusiasts to show their stuff. Those looking to do more than just burgers and hot dogs might want to utilize the following recipe for “Black Pepper and Garlic Chicken Wings” from Cindy Pawlcyn’s “Big Small Plates” (Ten Speed Press).

Black Pepper and Garlic Chicken Wings
Serves 6

Marinade:
1⁄2 cup mushroom soy sauce
2 tablespoons brown sugar or
palm sugar
1 tablespoon honey
2 tablespoons minced garlic
2 tablespoons freshly ground
black pepper

3 pounds chicken wings
Minced garlic, chives, or
scallions for garnish

Combine all the marinade ingredients in a bowl and mix well.

To prepare the wings, trim off and discard the tips, and cut each wing at the joint so you end up with one tiny drumstick and one flat section per wing. Place the wings in a sealable plastic bag or a large flat plastic container and pour the marinade over the wings, making sure that all surfaces are coated well. Close the bag tightly, and marinate in the refrigerator for 12 to 24 hours, shaking or turning the wings often.

To cook the wings, preheat the oven to 450 F. Arrange the wings on a rack in a shallow roasting pan. Roast for 12 to 18 minutes, until the skin is dark brown and crispy and the meat has begun to shrink away from the ends of the bones. The juices should run clear when the wings are pierced with a knife point. Sprinkle with the garnishes and serve them up!

Chicken wing afficionados often love their wings even more when dipped in blue cheese dressing. For those looking to go the extra mile for their wings, consider the following recipe to make the wings that much better.

3⁄4 cup sour cream
11⁄3 cups mayonnaise
1 teaspoon Worcestershire sauce
1⁄2 teaspoon dry mustard
1⁄2 teaspoon garlic powder
1⁄2 teaspoon salt
1⁄2 teaspoon ground black pepper
4 ounces blue cheese, crumbled

In a large bowl, whisk together the sour cream, mayonnaise and Worcestershire sauce. Season with mustard, garlic powder, salt, and pepper. Stir in blue cheese. Cover and refrigerate for 24 hours before serving. PC085729

(MS) — When it comes to hosting parties, food is almost always the chief consideration. For some, leaving the leg work to the local caterer is the way to go, freeing hosts to enjoy the party as much as their guests.

For those who like to add a more personal touch to their parties, cooking for guests is the ideal method in which to do so. If you’re among the masses who like to do their own cooking for guests, consider the following quick and easy appetizer recipe for “Minced Chicken in Lettuce Cups” from Peggy Knickerbocker’s “Simple Soirées” (Stewart, Tabori & Chang).

Minced Chicken in Lettuce Cups
Serves 6 to 8

10 dried black Chinese mushrooms
3 tablespoons peanut oil
2 tablespoons minced ginger
2 cloves garlic, minced
2 pounds ground chicken,
(1⁄4 pound per person)
3 tablespoons Chinese rice wine
3 tablespoons dark mushroom
soy sauce
3 tablespoons Japanese soy sauce
1⁄4 cup oyster sauce
4 scallions, white part only,
trimmed and minced
1⁄3 cup pine nuts, roasted
6 to 10 iceberg lettuce leaves, cut
into manageable cups for
holding in the hand
Freshly ground white pepper

Soak mushrooms in a bowl of hot water until soft, about an hour. Remove from the soaking water and trim off the stems. Discard the water and the stems. Finely chop the mushroom caps and set aside.

In a wok or large nonstick skillet, heat the oil over high heat. Add the ginger and garlic and stir-fry until fragrant, about 10 seconds. Add the chicken and stir-fry, breaking the meat up with a metal spatula until it is no longer raw, about 2 minutes. Add the rice wine, soy sauces, oyster sauce, white pepper, and reserved mushrooms, and stir-fry for 2 minutes longer. Remove from the heat and add the scallions and pine nuts.

Spoon the chicken mixture into the lettuce cups on a large platter. Serve hot. PC085731

(MS) — At-home entertaining will always be a popular way to socialize with friends and family. The trouble is, with each birthday, barbecue, anniversary, or other special event that comes along, new ideas are needed to make the next party stand out from the others.
Hosts and hostesses do not want to bore their guests with the same food and fare each time. So the search is on for ideas to add spark to your next gathering. Why not borrow some ideas from people who know a few things about entertaining and hospitality: Italians!

Southern Italy’s Golden Idea
Close your eyes and feel the warm sunshine of the Isle of Capri. Smell fragrant blossom scents wafting on the breeze. Hear waves crash against the coastal cliffs. Now is the perfect moment to savor sweet limoncello on your tongue.
Limoncello is a lemon liqueur, originally produced in Capri using the lemons of Sorrento and Capri. It is now produced all over Southern Italy. The liqueur is bright yellow in color, sweet and lemony, but not sour since it contains no lemon juice.
Although many lay claim to originating limoncello, the honor may, in fact, belong to Vincenza Canale. Canale was the owner of a hotel on the island of Capri, who began to promote the sipping of what she called “limoncello” (a term derived from an old Caprian word, “limonillo,” a lemon-flavored beverage) among her guests. Limoncello’s popularity quickly spread and soon many people were capitalizing on the sunny lemon to make their own versions of limoncello.
Canale’s descendants established Limoncello® di Capri SRL, the first company to patent and use the term “limoncello.” It is the only limoncello made from true lemons from Capri and Sorrento, believed to be some of the best-tasting fruits around.

Move Over Mojito
Limoncello® di Capri is still made following the traditional recipe using the cold infusion of the peel of lemons of Sorrento, grown without chemicals or fertilizers of any kind, and harvested in careful stages in a precisely prescribed manner dating back to the 17th Century. The beverage can be served straight, on the rocks, or used as part of a delicious dessert recipe. Pour it over a fresh fruit salad to add a little zing. Add it to a cake batter to rev up the flavor. Or serve it over rich ice cream in lieu of chocolate sauce. The flavor will be refreshing — and perfect for warm-weather entertaining.
Learn more about the history of Limoncello di Capri and other ideas for entertaining with this lemon delight at www.limoncello.com.
For other inquiries, contact Shaw-Ross International Importers at 954-430-5020.
Here’s one recipe to get you started. TF085770

1⁄3 Limoncello® di Capri
1⁄3 Espresso coffee
1⁄3 Cream

Mix and serve in a tall glass with ice. Sprinkle grated lemon peel on top.

(MS) — When sports fans think of tailgating, they're usually quick to associate it with football season. But the tradition of tailgating has long since extended its popularity beyond the realm of the pigskin parking lot to many other sporting events, such as NASCAR, professional soccer and even to lots outside some beloved baseball stadiums.

So just because the pigskin has been packed away doesn't mean you have to pack away portable grills and leave the pickup trucks at home. Instead, sports fans have realized that tailgating can done year-round. For those fond of an early tailgate, getting a good breakfast, such as "Clota's Mountain Man Breakfast" from Debbie Moose's "Fan Fare" (Harvard Common Press) can keep you going all day long. Provided by Virginia Tech football fan Cloe Gerhardt, this recipe is bound to keep even the most ardent sports fans hooting and hollering until the final whistle.

Clota's Mountain Man Breakfast
Serves 12

1 pound bacon
2 medium-size onions, diced
11/2 cups sliced white mushrooms
1 green bell pepper, diced
3 cloves garlic, minced
10 to 12 medium-size potatoes,
peeled and sliced 1/2-inch thick
1 dozen large eggs, beaten
3 cups shredded cheddar cheese
Salt and freshly ground black
pepper to taste
Bottled picante sauce for garnish

1. Heat a large, cast-iron Dutch oven over medium-high heat until very hot. Cut the bacon into 1-inch pieces and fry until brown. Add the onions, mushrooms, green pepper, and garlic, and sauté until the mushrooms are translucent, about 5 minutes. Add the potatoes and season with salt and pepper. Lower the heat to medium, cover and cook for 30 minutes.
2. Pour the beaten eggs over the mixture. Cover and cook for 20 minutes, or until the eggs are cooked and set.
3. Remove from the heat, sprinke the cheese over the top, cover, and let stand until the cheese melts. Serve hot, topped with picante sauce.
For the tailgater who loves to plan ahead, this recipe can be largely prepared ahead of time. To do so, prepare the recipe the night before the big tailgate, up to the point of adding the eggs in step 2. The mixture should be placed in an airtight container and stored in the refrigerator. For finishing at the tailgate, add the eggs and cook in the Dutch oven, covered, on a hot grill or burner. PC084609

(MS) — For many people, springtime cuisine is less about filling up and more about feeling good. That attitude often translates to eating meals that aren’t as likely to stick to your ribs, allowing you to get out in the warmer air and enjoy some quality time outdoors.

When it comes time to changing the menu to lighter fare, fish is often the change of choice. With so much variety to choose from, fish can be a great way to feel lighter on your feet while not missing out on a good meal, such as the following recipe for “Halibut with Couscous” from Michael White’s “Fiamma: The Essence of Contemporary Italian Cooking” (Wiley).

Halibut with Couscous
Makes 4 Servings

1⁄4 cup slivered almonds or
shelled pistachio nuts
1 cup uncooked couscous
1 stick cinnamon
4 cups fish stock
2 teaspoons olive oil with a few
drops of lemon juice added
1⁄2 cup golden raisins or currants
4 7-ounce skinless halibut fillets
12 jumbo shrimp, peeled and
deveined
2 tablespoons extra-virgin olive oil
2 cloves garlic, crushed
11⁄2 pounds farmed mussels,
scrubbed and debearded
4 ounces squid bodies, split
lengthwise and cut into thin
strips
2 tablespoons julienned or
chopped flat-leaf parsley
Pinch of saffron threads
Sea salt and freshly ground
black pepper

Preheat oven to 400 F. Spread the nuts on a sheet pan and bake until golden brown, 5 to 6 minutes, shaking the pan once or twice, and watching carefully that they do not burn. Remove and set aside.
Combine the couscous, saffron and cinnamon in a large bowl. Bring 2 cups of the stock to a boil. Pour it over the couscous, cover tightly and set the bowl in a warm spot, such as the back of the stove, but not over a flame. After 5 minutes, fluff the couscous with a fork and let it stand until all the liquid has been absorbed. Stir in the olive oil with lemon added, raisins and almonds, then season to taste with salt and pepper. Cover and keep warm.
Season the halibut and shrimp with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook, stirring, until softened, about 2 minutes. Add the halibut, shrimp and mussels and shake the pan. Pour in the remaining 2 cups of fish stock, cover and steam for 2 minutes. Add the squid and continue cooking until the halibut is just cooked through, 1 to 2 minutes longer, to ensure that the squid remains tender. Remove the fish and shellfish with a slotted spoon and set aside. Discard any mussels that don’t open.
Make a mound of the couscous in the center of each of 4 large plates. Lay the halibut on the couscous, then divide the shellfish among the plates. Sprinkle a little parsley on top, ladle 3 to 4 tablespoons of the poaching liquid over the fish, add a few drops of olive oil, and serve at once. PC084608

(MS) — When it comes to baking a cake, the ingredients can make all the difference. Such is the case with the following recipe for “Banana Cake with Chocolate Frosting” from Nancie McDermott’s “Southern Cakes” (Chronicle Books). When making this cake, be sure to plan ahead so you have ripe bananas available on your kitchen counter.

Banana Cake
w/Chocolate Frosting
Serves 8 to 10

Banana Cake
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1⁄4 teaspoon salt
3⁄4 cup (11⁄2 sticks) butter, softened
11⁄2 cups sugar
3 eggs, lightly beaten
1 teaspoon vanilla extract
1⁄2 cup buttermilk*
11⁄2 cups mashed ripe bananas

Chocolate frosting
1⁄2 cup (1 stick) butter
1⁄3 cup cocoa
1⁄3 cup evaporated milk or half-and-half
4 cups sifted confectioners’ sugar
1 teaspoon vanilla extract

* If you don’t have buttermilk, stir 11⁄2 teaspoons of vinegar or lemon juice into 1⁄2 cup of milk, and let stand 10 minutes.

To make the cake:
Heat the oven to 350 F. Grease and flour two 9-inch round cake pans. Combine the flour, baking soda, baking powder, and salt in a medium bowl, and stir with a fork to combine well.
In a large bowl, combine the butter and sugar, and beat well, about 2 minutes. Add the eggs, one by one, and then the vanilla. Beat well for 2 to 3 minutes more, scraping the bowl occasionally, until you have a smooth batter.
Using a large spoon or spatula, stir in half the flour just until it disappears into the batter. Stir in the buttermilk, and then the remaining flour, the same way. Quickly and gently fold in the mashed bananas, and then divide the batter between the 2 cake pans.
Bake at 350 F for 25 to 30 minutes, until the cakes are golden brown, spring back when touched in the center and begin to pull away from the sides of the pans.
Cool for 10 minutes in the pans on wire racks or folded kitchen towels. Then turn out onto wire racks or plates to cool completely, top side up.
To make the frosting:
In a medium saucepan, combine the butter, cocoa and evaporated milk. Place over medium heat and bring to a gentle boil. Cook, stirring often, for about 5 minutes, until the cocoa dissolves into a dark, shiny essence. Remove from the heat and stir in the confectioners’ sugar and vanilla. Beat with a mixer at low speed until you have a smooth, thick frosting.
To complete the cake, place one layer, top side down, on a cake plate or serving plate, and spread about 1 cup of frosting evenly over the top. Cover with the second layer, placed top side up. Spread the frosting evenly, first over the sides and then covering the top of the cake. PC084610

(MS) — Whereas sushi restaurants were once frequented almost exclusively by Asian Americans, nowadays sushi bars throughout the United States boast a clientele as diverse as the country’s population. Delicious and healthy, sushi has established itself as one of America’s favorite cuisines to enjoy when dining out.
But just because sushi originated in a foreign country doesn’t mean you can’t make it in the comforts of your own kitchen. Sushi recipes, such as the following for “Grilled Eggplant and Carrot Sushi” from “The Complete Book of Sushi,” by Hideo Dekura, Brigid Treloar and Ryuichi Yoshii (Periplus), can be easy to make and enjoyable to eat.

Grilled Eggplant and Carrot Sushi
Makes 8 pieces

2⁄3 ounce ginger, peeled and grated
2 teaspoons Japanese soy sauce
2 tablespoons rice vinegar
2 tablespoons olive oil
1 Japanese eggplant (aubergine)
1 large carrot, peeled and
halved lengthwise
3 tablespoons olive oil
2 cups sushi rice (see box)

To make ginger vinaigrette, whisk together ginger, soy sauce, rice vinegar, and olive oil in a bowl and set aside.
Cut eggplant lengthwise into six slices, each 1⁄2-inch thick. Trim off skin from two slices to make narrow ribbons.
Using a vegetable peeler, slice carrot lengthwise from cut side to make five long, thin, wide slices. Cut one slice of carrot into four narrow ribbons.
Heat 1 tablespoon olive oil in a grill pan or large frying pan over medium-high heat. Add eggplant slices and cook until golden and tender, 2 to 3 minutes each side. Transfer to a plate lined with paper towels. Add 1 tablespoon olive oil to pan and repeat with carrot slices.
In a small saucepan, heat remaining 1 tablespoon olive oil over low heat. Add eggplant and carrot ribbons. Cook, stirring gently, for 1 minute. Using a slotted spoon, transfer to paper towels to drain.
Using 1⁄4 cup sushi rice for each, make eight oblong-shaped sushi fingers. Set aside.
Place an eggplant strip on a dry work surface and place a rice ball on one end. Roll up rice ball in eggplant strip, and tie with a carrot ribbon. Repeat with remaining eggplant to make three more sushi. Repeat, rolling rice balls in carrot slices and tying with eggplant ribbons, to make four more sushi.
Serve with ginger vinaigrette.

3 cups uncooked short grain rice
3 to 31⁄4 cups water depending on
age of rice and texture

Tips:
1. A rice cooker is highly recommended, as it produces perfect rice every time. The absorption method in a saucepan or microwave also works well, but avoid the rapid boil method.
2. Rinse rice three to four times before cooking to remove excess surface starch that could make the rice too sticky. Drain for 15 minutes.
3. Cool warm rice using an electric fan on lowest setting.
4. The standard rice cup provided with a rice cooker equals 1 cup uncooked rice. Be sure to use the same cup to measure water and rice.
5. The texture of cooked rice is a matter of personal taste and varies with the age and storage conditions of uncooked rice. For a softer rice texture, cook the rice with a little more water. For a firmer texture, decrease the water amount.
6. Sushi rice is cooked with slightly less water than rice served as a side dish. It is slightly firmer and chewier than plain steamed rice.

To cook (in a rice cooker):
Measure and rinse the rice. After rinsing, put rice in cooker and add the water required. Cover and cook. When cooker switches to keep warm, let stand with lid on to complete cooking process, about 10 minutes.

(MS) — Italians know how to embrace living through food, family and friends. They also know that it is perfectly acceptable to indulge in simple pleasures when the mood hits you. By capturing that joie de vivre, or the gioia di vivere‚ as they would say in Italy, one can truly experience la dolce vita — the sweet life.

Among those Italian simple pleasures are fine beverages, including a rich cup of coffee, an aged fine wine, or a premier liqueur — like the bold taste of Molinari Sambuca Caffé.

Created by Angelo Molinari during the 1950's, the celebrated days of "La Dolce Vita in Rome," Molinari Sambuca Caffé is heralded by the world's most discriminating coffee lovers because of its wondrous blend of select espresso coffees with the precise amount of super- premium Molinari Sambuca Extra.

Sambuca is an Italian aniseed flavored liqueur. It provides a complement to coffee and dessert in Italy, and has been served as an after-dinner digestif for generations. When mixed with the richness of coffee, the sweet taste of Sambuca complements the boldness of the beans, taking on an entirely decadent appeal. Molinari Sambuca Caffé does not include any artificial flavors or colors, just the natural piquancy of the coffee beans and liqueur.

This coffee-flavored liqueur can be the centerpiece of your next get together. Why not invite over a few friends and set up a coffee and dessert bar? With a few flavorful ingredients and plenty of lively conversation, you're sure to host a memorable event. Or, a glass on the rocks enjoyed at a quiet moment can be a rewarding way to just chill out alone.

To get on the way to embracing that sweet life yourself, try Molinari Sambuca Caffé served chilled, over ice or used as an incredible mix for cocktails like the ones suggested here.

For more information, contact Shaw-Ross International Importers at 954-430-5020.

Molilatte
1 fl. oz. Molinari Sambuca Caffé
1 fl. oz. Fresh Milk
Shake with ice and strain in a martini glass

Night and Day
(Digestive)
1 fl. oz. Molinari Sambuca Caffé
1 fl. oz. White Rum
Pour Molinari Sambuca Caffé and the white rum over ice.
Stir or shake. Serve in a tumbler glass.

For more drink recipes, visit www.molinari.it. TF084715

(MS) — Simply put, foodies love their guilty pleasures. More often than not, such pleasures involve dessert and chocolate, making a chocolate dessert the ideal guilty culinary pleasure for most people.
Those looking for a sinful treat might want to try this recipe for “White Cupcakes with Truffle Cream Topping,” courtesy of Michael Recchiuti and Fran Gage’s “Chocolate Obsession” (Stewart, Tabori & Chang).

White Cupcakes w/
Truffle Cream Topping
Makes 12 Cupcakes

Cupcakes
11⁄2 cups unbleached all-purpose flour
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄4 teaspoon kosher salt
1 cup créme fraîche, at room temperature
1 teaspoon pure vanilla extract
6 tablespoons unsalted butter with 82 percent butterfat
3⁄4 cup granulated cane sugar

Topping
8 ounces 65 percent chocolate, coarsely chopped
2⁄3 cup heavy whipping cream
2⁄3 cup plus 2 tablespoons powdered cane sugar
4 tablespoons unsalted butter with 82 percent butterfat, very soft
1 tablespoon pure vanilla extract

To bake the cupcakes:
Preheat the oven to 325 F. Line 12 standard muffin cups (21⁄2 inches top diameter and 11⁄4 inches deep) with paper liners.
Sift the flour, baking powder, baking soda, and salt together into a medium-sized bowl.
Combine the créme fraîche, eggs and vanilla extract in a medium bowl and whisk by hand until well mixed.
Put the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the butter is creamy. Add the granulated sugar and beat until fluffy and pale.
Switch the mixer to low speed. Add the dry ingredients in three additions, alternating with the wet ingredients in two additions.
Using a tablespoon, divide the batter evenly among the muffin cups, filling them about two-thirds full.
Bake on the middle shelf of the oven until the cupcakes are puffed, lightly browned, slightly cracked on top, and a skewer inserted into the center of one comes out clean (15 to 20 minutes). Let cool completely in the pan on a rack. When cool, remove the cupcakes, still in their paper liners, from the muffin cups.
Make the topping and finish the cupcakes:
Put the chocolate in a medium bowl.
Put the cream and powdered sugar in a small saucepan and bring to a simmer over medium heat. Cook at a simmer for 1 minute and remove from the heat.
Pour the hot cream mixture over the chocolate. Whisk the mixture by hand until the chocolate melts. Whisk in the butter, and then the vanilla extract.
Pour into a bowl, cover with plastic wrap so that the wrap is touching the surface, and refrigerate until it is 70 F. This will probably take 30 to 40 minutes, but check after 20 minutes.
When the cream is at the correct temperature, put it into the bowl of the stand mixer fitted with the whip attachment. Beat on high speed until the mixture is lighter in color and less dense.
Put the topping into a pastry bag fitted with a 3⁄8-inch star tip. Pipe a swirl on the top center of each cupcake, distributing the topping evenly among them.
Store in a cool place until serving. PC083514

(MS) — Frozen foods and previously fresh foods that have been frozen for storage present a distinct advantage for people, particularly the convenience of having meals on demand. But many people are unsure of the safety of freezing, how to do it properly to protect flavor and freshness of an item, and what is the shelf life of a frozen food.

What Can Be Frozen?
Basically any food, except for canned goods and eggs in shells, can be frozen. Another exception is any product that does not recommend freezing as stated on its packaging. While you can freeze just about anything, the texture and the results upon defrosting the food may not be what you desire. Some foods just don't freeze well, such as cream sauces, soft cheeses, lettuce, etc.

How Does Freezing Work to Keep Food Safe?
Freezing keeps food safe by slowing the movement of molecules, present. Microoganisms that can cause both food spoilage and foodborne illness actually enter a dormant stage during freezing. Freezing will preserve food, but it will not destroy any microorganisms present. Once the food is thawed, these bacteria, yeasts and mold will become active once again. Handle thawed foods as you would perishable foods. It's important to note that thorough cooking is the only safe way to destroy foodborne organisms.

Packaging Foods to Maintain Quality
Meats purchased at the store can be frozen in their supermarket packaging, but the packages are permeable — letting in air. Air is what dries out food and contributes to freezer burn. Freezer burn is not harmful, but it can affect the flavor and the texture of foods once thawed. Airtight foil wrapping, containers, and freezer bags should be used for long-term frozen food storage.

Frozen Food Shelf Life
Frozen foods can remain safe to eat indefinitely. The only thing long-term freezing may contribute to is a compromise of taste, color or texture — especially if the food is improperly wrapped. Here are some guidelines for food storage for optimum taste:
Casseroles: 2 to 3 months
Hot Dogs: 1 to 2 months
Meat, uncooked roasts and steaks: 4 to 12 months
Meat, uncooked ground: 3 to 4 months
Poultry, uncooked whole: 12 months
Poultry, uncooked parts: 9 months
Soups and stews: 2 to 3 months

Safe Defrosting
Freezing and defrosting go hand in hand where food is concerned. It's important to follow safe defrosting procedures to ensure foodborne illnesses don't occur.
The best places to defrost food are in the refrigerator or in a bowl of cold water/cold running water. Do not defrost food on a countertop. Many microwave oven models also have defrost setting, allowing you to defrost foods quickly. TF083587

(MS) — Visit a grocery store or bakery these days, and you’re likely to recognize the popularity of focaccia bread. This bread started becoming popular in the early 1990s, and bakery owner/author Amy Scherber helped the bread grow a fanbase.
Scherber shares her recipe for focaccia bread with Arlene Feltman Sailhac for the latter’s “Cooking at De Gustibus” (Stewart, Tabori & Chang), a collection of recipes from some of the most influential chefs of the last 100 years.

Focaccia
Makes 2 Loaves

21⁄2 cups lukewarm (105-115 F) water
1⁄2 teaspoon dry yeast or 1 teaspoon fresh yeast
2 cups Sponge Starter (see box)
6 cups (2 pounds) high-gluten flour or bread flour
2 scant tablespoons coarse salt
3 tablespoons olive oil, plus more for oiling the bowl and pans
3 tablespoons milk
Basil oil

For topping:
sliced tomatoes
fresh basil leaves
diced, sweated onions
pitted black olives

Combine the water and yeast in a large mixing bowl, whisking to dissolve the yeast. Let stand for 3 minutes.
Add the starter and, using your fingers, break the mixture up. Mix until slightly foamy.
Add the flour and begin mixing, lifting the wet mixture up and over the flour to incorporate. When the mixture forms a rough mass, begin to knead the dough in the bowl with your hands for about 5 minutes, or until it is smooth and somewhat elastic. Set aside to rest for 15 minutes.
Add the salt and briefly knead it into the dough. Slowly add the olive oil and milk, gently kneading into the dough. When incorporated, transfer the dough to a clean, flat work surface and knead for about 12 minutes or until very silky and elastic.
Lightly oil a large, clean bowl and transfer the dough to the bowl. Cover with plastic film and either refrigerate overnight or set in a warm, dry spot and allow to rise for about 21⁄2 hours, or until doubled in bulk.
Using a pastry brush, lightly coat the interior of two 8-inch square baking pans with olive oil.
Remove the risen dough from the bowl and cut it in half. Place one piece in the center of each of the prepared pans and, using your fingertips, gently press on the dough to stretch it to the edges of the pans, taking care not to tear the dough. Let the dough relax enough to stretch it fully and evenly to the edges of the pans.
Cover the dough with plastic film and set aside in a warm, dry spot to rise for 11⁄2 hours, or until the dough looks light and airy and fills the pan.
Preheat the oven to 425 F.
Gently arrange whatever toppings you have selected in a decorative or symmetrical pattern on top of the dough in each pan, taking care not to deflate the dough.
Using a pastry brush, lightly coat the top of both the dough and toppings with basil oil.
Using your fingertips, create a few dimples in the dough. Do not do too many or the dough will deflate.
Sprinkle the tops of the loaves with salt.
Place the pans in the preheated oven and bake for 3 minutes, misting with cool water three times during this brief baking period. Bake for 20 more minutes.
Reduce the oven temperature to 350 F and continue to bake for about 10 minutes, or until the bread is golden brown and crusty on the exterior but still soft and chewy on the interior.
Remove the loaves from the oven and, using a pastry brush, again lightly coat with basil oil.
Allow the loaves to cool in the pans for 10 minutes, then remove from the pans to prevent steaming. Serve while still warm.

Sponge Starter

11⁄2 cups very warm (105-115 F) water
1⁄4 teaspoon dry yeast
31⁄2 cups all-purpose flour

Combine the water and yeast in a mixing bowl. Stir in the flour, beating for about 3 minutes with a wooden spoon, or until a smooth, somewhat elastic batter has formed.
Cover the bowl with plastic film and set aside to rest.
You may do one of the two following things, depending upon your time frame. No matter which you choose, it is a good idea to have all of your ingredients measured and ready to go before you begin to make your focaccia.
If using the sponge later in the day, let it rest in a warm, dry spot until it has risen to the point where it begins to collapse in on itself, usually about 8 hours. It will triple in volume and small dents and folds will begin to appear in the top of the sponge as it reaches its peak and begins to deflate. You can now measure the amount you will need for your dough and proceed with the recipe.
If making the focaccia in a day or two, place the covered sponge in the refrigerator to rise for at least 14 hours. Remove the sponge from the refrigerator and either let it come to room temperature (which can take a couple of hours) or use it immediately, taking care that the warm water in the recipe is at 115 F. If you allow the sponge to come to room temperature, watch it carefully so that it does not collapse to more than 3⁄4 of its size, because if it breaks down it will not be able to do its job properly. PC083515

(MS) — Whether or not they have roots in the Emerald Isle, many people look forward to commemorating St. Patrick’s Day. An annual celebration held each March, St. Patrick’s is synonymous with parades and parties.

For those living in cities with a large contingent of Irish immigrants, St. Patrick’s Day is also synonymous with Ireland’s native cuisine. Though not necessarily known for its cuisine, Ireland does boast several unique and delicious dishes, such as the following recipe for “Cider-Braised Chicken and Cabbage” from Margaret M. Johnson’s “The Irish Pub Cookbook” (Chronicle Books). For this dish and many others, chefs of Ireland are fond of using cider as a substitute for wine, helping to impart a unique flavor that’s sure to please Patty’s Day revelers.

Cider-Braised Chicken
and Cabbage
Serves 6

1⁄3 cup all-purpose flour
6 5- to 6-ounce bone-in chicken breast halves, skin on
1⁄4 cup olive oil
4 to 5 cloves garlic
3 carrots, peeled and thickly sliced
1 large onion, thickly sliced
3 bay leaves
1⁄2 cup golden raisins
2 tablespoons minced fresh flat-leaf parsley
2 tablespoons fresh rosemary
2 cups shredded Savoy cabbage
1 cup canned low-sodium chicken broth, or 1 chicken bouillon cube mixed with 1 cup boiling water
1 cup Irish cider, preferably Magner’s brand
Salt and freshly ground pepper to taste

1. Preheat the oven to 325 F. Combine the flour, salt and pepper in a shallow bowl and dredge the chicken in it, shaking off the excess.
2. In a large skillet over medium heat, warm the oil. Add the chicken in batches and cook for 3 to 4 minutes on each side, until lightly browned. Transfer the chicken to a large ovenproof baking dish.
3. Tuck the garlic, carrots, onions, and bay leaves in between the chicken pieces. Sprinkle with the raisins, parsley and rosemary. Place the cabbage on top, season with salt and pepper, and pour the stock or broth and cider over the meat and vegetables. Cover with foil and bake for 11⁄4 to 11⁄2 hours, or until the chicken is tender.
4. To serve, place a chicken breast in the center of each of six plates, and spoon the vegetables and sauce over the top. PC083513

(MS) — In the weeks leading up to Easter, many people make sacrifices to show their devotion to their religion. Certain Christian religions, for example, require you abstain from eating meat on Fridays throughout the Lenten season.

But sacrificing meat doesn’t mean you have to sacrifice taste, as the following recipe for “Cioppino” from Leslie Jonath and Frankie Frankeny’s “Soup’s On!” (Chronicle Books) can attest.

Cioppino
Serves 4

1⁄4 cup extra-virgin olive oil, plus extra for drizzling
1 white onion
1⁄2 cup thinly sliced leeks, white part only
4 garlic cloves, crushed
6 anchovy fillets or 2 tablespoons anchovy paste
1⁄3 cup chopped fresh flat-leaf parsley
4 sprigs fresh marjoram
1⁄2 teaspoon red pepper flakes
1 live Dungeness crab (2 to 21⁄2 pounds), cleaned and sectioned, crab fat reserved
8 ounces lingcod, or other white fish
1 cup dry white wine
11⁄2 cups tomato purée or peeled, fresh whole tomatoes
8 ounces clams, well scrubbed
4 ounces mussels, scrubbed and debearded
8 ounces raw prawns or large shrimp, peeled and deveined
8 ounces calamari, cleaned and cut into rings and tentacles
Kosher or sea salt
Freshly ground black pepper

Warm the oil in a heavy, nonreactive pot over medium-high heat. Add the onion, leeks and garlic and sauté until the garlic is golden. Add the anchovies, parsley, marjoram, and pepper flakes and stir to mix. Add the crab and fish and cook until the fish begins to fall apart, 7 to 10 minutes. Add the wine and cook to reduce the liquid by one-third.
Mix together the reserved crab fat, 1 cup water, and the tomato purée in a small bowl. Add to the pot, raise the heat to high, and bring to a boil. Add the clams, mussels and prawns and cook until the clam and mussel shells begin to open and the prawns turn pink, approximately 3 minutes. Discard any clams or mussels that do not open. Add the calamari and cook until opaque, approximately 1 minute. Season to taste with salt and pepper. Ladle into soup bowls and drizzle with olive oil. Serve immediately. PC083516

A soup such as “Cioppino” can be the perfect choice for those looking to abstain from eating meat while not sacrificing taste.

(MS) — Any way you slice it, the sandwich proves itself to be America's, if not the world's, ultimate favorite food. In fact, Americans consume an estimated 45 billion sandwiches every year. That's more than 150 sandwiches per person, meaning we're each gobbling up turkey on rye, grilled ham and cheese, or tuna salad on toast an average of three times a week.

Even if you think sandwiches are the best thing since sliced bread, it's easy to fall into a sandwich rut when limited to ingredients kept in your own refrigerator. As often as we eat them, when it comes to sandwiches we have the tendency to stick to the mundane. Need proof? The average American child eats 1,500 peanut butter and jelly sandwiches before graduating high school.

Yes, PB&Js and BLTs can get old fast, but it may be easier than you think to add some punch to your lunch (or dinner). For example, simply swapping your run-of-the-mill mayonnaise out for your favorite dill or onion dip can add an interesting depth of flavor to your favorite sandwich or wrap. Don't believe that sandwich solutions are easily within reach? Try the following recipes featuring best-selling dips and spreads from Santa Barbara Bay:

Onion and Garlic Classic Club

Ingredients
3 slices sandwich bread, white or wheat
1/4 lb. deli-sliced turkey breast
1 tbsp. Santa Barbara Bay Caramelized Onion and Roasted Garlic Dip
3 strips cooked bacon
2 slices American or Swiss cheese
Sliced tomato
Sliced red onion
Iceberg lettuce

Directions
Spread two slices of bread generously with onion and garlic dip. Place lettuce, bacon, tomato, and onion evenly on each slice. Top with turkey and cheese. Stack one slice of prepared bread on top of the other, and use the final slice of bread to top the sandwich, creating a triple-decker club. Cut in half to serve.

Dill-iscious Salmon Sandwich

Ingredients
1 sandwich-size bakery roll
1 filet grilled salmon
1 tbsp. Santa Barbara Bay Garden Dill Dip
1 tsp. capers
Sliced tomato
Sliced red onion
Romaine or baby lettuce

Directions
Open bakery roll and spread dill dip on each side. Arrange lettuce, onion and tomato on the bottom half of the roll as desired. Top with grilled salmon, capers and roll top, and enjoy.

Southwestern Deli Wrap

Ingredients
1 large tortilla (your choice of whole wheat, flour or sun-dried tomato varieties)
1/4 lb. deli-sliced turkey or ham
1 tbsp. Santa Barbara Bay Caramelized Onion and Roasted Garlic Dip
2 tbsp. shredded cheddar or Jack cheese
1/2 medium ripe avocado, diced
Chopped sun-dried tomatoes
Shredded carrots

Directions
Lay tortilla flat and cover completely with onion and garlic dip. Distribute deli meat evenly across the tortilla and sprinkle with cheese, avocado, sun-dried tomato and carrots. Roll all ingredients up in the tortilla and cut in half to serve.
Armed with these recipes, you can easily boost your sandwich arsenal from ho-hum to yum-yum. For additional tips, tricks and recipes, visit www.santabarbarabay.com. TF083559

(MS) — For many people, traveling is an obsession. The lure of experiencing other cultures and seeing some of the world’s historical sites is simply too great for many to ignore.

Another big attraction of traveling is the chance to experience international cuisine. But you don’t need to rack up the airline miles to enjoy some of the world’s finest cuisine. In “The Country Cooking of France” (Chronicle Books), award-winning cooking teacher and writer Anne Willan provides a host of favorite French recipes, such as the following for “Walnut and Caramel Cake.”

Walnut and Caramel Cake
Gàteau Périgourdin
Serves 6 to 8

2 slices day-old white bread
1 cup walnut pieces
1⁄2 cup plus 2 tablespoons butter,
more for the pan
2⁄3 cup sugar
4 eggs, separated
grated zest of 1 lemon

Topping
1⁄3 cup sugar
1⁄4 cup water
8 walnut halves

Heat the oven to 325° F. Toast the bread in the oven until very dry, 6 to 8 minutes. Let it cool, leaving the oven on. Break the cooled bread into pieces, and grind it to crumbs in a food processor. Add the walnuts and salt and grind to a coarse powder (the dry bread helps keep the walnuts light). Butter a 9-inch, round cake pan, line the bottom with parchment paper and butter the paper.

Cream the butter in a stand mixer fitted with the whisk attachment. Add half of the sugar and continue beating until the mixture is soft and light, 3 to 5 minutes. Beat in the egg yolks one by one at high speed, beating well after each addition and scraping the sides of the bowl to be sure all the ingredients are mixed. Beat in the lemon zest. Using a spoon, stir in the ground walnut mixture.
Using the mixture with another bowl, whisk the egg whites until stiff. With the whisk turning, gradually beat in the remaining sugar and continue beating until a stiff, glossy meringue is formed, about 30 seconds to 1 minute. Fold about one-fourth of the meringue into the walmut mixture to lighten it, then add the walnut mixture to the remaining meringue and fold the mixtures together as lightly as possible. Spoon the batter into the prepared pan.

Bake the cake until it pulls away from the sides of the pan and a skewer inserted in the center comes out clean, about 40 to 50 minutes. If the cake browns too quickly, cover it loosely with aluminum foil. Let the cake cool for 5 minutes, then turn it out onto a rack covered with a sheet of parchment paper. Strip the lining paper from the cake and leave it upside down (so it has a flat top) to cool completely, at least 1 hour.

For the topping, put the sugar and water in a small saucepan and heat gently without stirring unitl the sugar dissolves. Raise the heat and boil until the sugar cooks to a golden brown caramel, or 3 to 5 minutes. Turn the cake top upward and set it back on the rack; set the rack on a baking sheet to catch drips. Take the caramel from the heat, let the bubbles subside, and at once pour it over the cake, spreading it with a palette knife to make a very thin layer and letting it drip down the sides. Take care, as caramel can cause serious burns. Decorate the cake at once with the walnut halves so they stick to the caramel. The caramel will become crisp as it cools. When it starts to set, mark portions in the caramel with a knife so the cake is easy to cut into wedges. PC081290

By Cindy Inman AKA “Ask Cindy How” www.akscindyhow.com

(MS) — You’re probably entertaining friends and family in your home a lot during this season. While there is a great deal of excitement surrounding the prospects of hosting friends and family, you are all too aware that these get togethers also bring the potential for your home to face near-disastrous results.

After having your home cleaned and readied for company, you visualize the red and white sauces all over your freshly cleaned carpet. You can see the results of coffee and wine spills as well as a finger food trail from your kitchen to the living room. Just now as your stomach begins to sink, you ask yourself whether you might want to back out of this hosting gig. You snap out of it and you realize that the show must go on.

Well, let’s look at how to make a challenging situation better. In short, it’s called “prevention.” Actually, one ounce of it “will make a pound of cure.” The first thing to do is sit down and make a plan to minimize disaster. You must have support, don’t go it alone. You need someone that can “tidy up” as things are progressing during the gathering. This person would police the bathrooms to ensure cleanliness and would replenish supplies as needed. The individual would empty trash receptacles, hang coats, etc. They would also be on top of spills and accidents that can leave you depressed after the final guest departs. With this person on the scene, you will be free to entertain your guests.

Items that are necessary are small trash receptacles, trash can liners, coasters, extra bathroom supplies (including fancy hand towels and deodorizers), Cindy’s carpet spotting kit (smile); this includes club soda, white terrycloth towels and a knee pad. Two other must haves: readily available broom and a small string mop (12 oz).

Place both the trash receptacles and coasters in conspicuous locations throughout the home. Please remember, it may become necessary for your helper to gently place a coaster under a guest’s glass. Usually, if this is done once or twice, that is enough for everyone to catch on. In general, the idea is to provide a certain amount of convenience and order and the average guest will follow the lead. There will be the exceptions.

When the inevitable spill occurs, the value of your “tidy person” will become all too apparent. Here, you actually need a dress rehearsal. Show your person how to clean up after a spill by familiarizing him or her with the www.askcindyhow.com “carpet spotting kit.”

The basic procedure to follow when a spill occurs is to pour club soda over the spill and use the terrycloth towel to blot the area. The process should always be from outside to the center of circle or stain. DO NOT rub the stain. Remember that blotting is the key. Blot/Blot/Blot. Finally, cover the areas with several layers of terrycloth towel and stand on it to absorb the wetness. After the affair is over, you might need to redo the above by adding a step using your carpet spotter solution. You may also need a carpet cleaning specialist.

Again, the key to effective maintenance during events in your home is to think prevention, convenience, utility and timeliness. You can find other tips at my Web site www.askcindyhow.com. This preventive approach usually allows you to conclude your event with a bit less anxiety and with a little bit more pleasure experiencing your guests. Good Luck! TF082476

Your friend,
Cindy

Dread spills while entertaining? Being prepared can help minimize the damage.

(MS) — Everyone loves a party, but planning one can be daunting. From the guest list to grocery shopping, you need a strategy to get it done. Use the organizer below to help you stay on track.

Three weeks before:
• Plan your guest list and send out invitations. U.S. Mail, phone calls and e-mail are all options.
• Take inventory. Do you have enough chairs, tables and dishes? Make plans to rent or borrow what you don’t have. Or, choose to use disposables.
• Plan the menu and prepare the shopping list. Note which foods can be made ahead and frozen.

Two weeks before:
• Plan your decorations and centerpieces. Consider adding a festive flourish to your table with edible topiaries that are not only fun decorations, but help you serve food, too. Instructions are at right, or log onto www.styrofoamcrafts.com.
• Prepare foods that can be frozen.
• Choose the party music.

One week before:
• Contact guests who have not yet RSVP’d.
• Shop for non-perishables and store them in a convenient place.
• Clear away clutter and create space for a crowd. If necessary, hire a cleaning service.
• Make room in the closet for coats.

Two days before:
• Set the table with linens and serving pieces.
• Shop for perishables and prepare remaining menu items.
• Create your decorations.
• Set up the bar and beverage area.

Our final advice:
Ask friends and family to help out. And, enjoy the party!