Tasteful Events' Recipe Rewards Club
Winning Recipes

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TOMATO CARPACCIO WITH ARUGULA & HERB SALAD Submitted by Roseanne Beckwith, Hammondsport, N.Y.

For the vinaigrette, use whatever herbs you like, but I recommend a mixture of 50 percent basil or parsley. The vinaigrette can be prepped but not assembled ahead of time, since it does not benefit from a long maceration period. For the vinaigrette: Ingredients: 2 tablespoons fresh lemon juice 2 tablespoons minced shallots 1 teaspoon minced garlic ½ cup extra-virgin olive oil 1 tablespoon finely chopped fresh oregano leaves 1 tablespoon finely chopped fresh tarragon leaves 1 tablespoon finely chopped fresh Italian parsley leaves 1 tablespoon finely chopped fresh chives 3 tablespoons finely chopped fresh basil leaves 2 cups red and/or yellow tomatoes, cut into ½-inch dice (about 2 to 3 tomatoes) 5 ounces Sweet 100 tomatoes, cut ½, 1 cup 1 teaspoon salt ½ teaspoon freshly ground black pepper   10 large red and/or yellow tomatoes, about 8 ounces each, thinly sliced Salt and freshly ground black pepper 4 ounces (about 6 cups) fresh baby arugula 2-ounce chunk Parmesan Directions: For the vinaigrette: In a medium bowl, combine the lemon juice, shallots, and garlic. Slowly whisk in the olive oil to form an emulsion. Add the chopped herbs. Stir in the diced tomatoes and Sweet 100's and mix well. Season with salt and pepper. To assemble: On a round platter, arrange the sliced tomatoes in concentric circles, slightly overlapping the slices and alternating colors if using both red and yellow tomatoes. Season with salt and pepper. Spoon the tomatoes from the vinaigrette over the sliced tomatoes, leaving some of the vinaigrette in the bowl. Toss the arugula in the bowl with the remaining vinaigrette. Season with salt and pepper. Arrange the arugula in the middle of the platter. Using a vegetable peeler, shave thin slices of Parmesan over the tomatoes and arugula. Pass freshly ground black pepper. Serve at room temperature

GRILLED WHISKEY SALMON Submitted by Mike Sanborne, Batavia

Ingredients: 4 - 8 oz. salmon fillets ½ cup whiskey ¼ cup light soy sauce ¼ cup orange juice 2 tablespoons vegetable oil 2 cloves garlic Directions: Mix together whiskey, soy sauce, orange juice, oil & garlic. Place fish in a shallow pan and pour mixture over. Let sit in the refrigerator for 1 hour or more. Oil cooking surface on grill and preheat. Place fish on the grill and cook for 5 minutes (less for med. rare) per side. The salmon will flake and fade in color when cooked thru. Carefully remove and serve immediately.

CHERRY OATMEAL COOKIES W/ CHOCOLATE CHIPS Submitted by Caitlyn Goodard, Auburn

Ingredients: Ingredients: 1 cup butter or margarine, softened 1 cup firmly packed brown sugar 1/2 cup sugar 2 eggs 1 teaspoon vanilla extract 1 1/2 cups flour 1 teaspoon baking powder 1/2 teaspoon salt, optional 2 cups quick-cooking or old-fashioned oats 1 1/2 cups dried tart cherries 1 cup NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels Directions: Preheat oven to 350F. Put butter, brown sugar and sugar in a large mixing bowl. Beat with an electric mixer on medium speed, 3 to 4 minutes or until creamy. Add eggs and vanilla; beat well. Combine flour, baking powder and salt, if desired; add to egg mixture. Stir in oats, cherries and chocolate chips; mix well. Drop by rounded tablespoonfuls onto a cookie sheet. Bake for 10 to 12 minutes, or until golden brown. Let cool 1 minute on cookie sheet; remove to wire rack to cool completely. Store in a tightly covered container. Makes 48 cookies.

Lamb Loin in Puff Pastry Submitted by Rod Damon, Canisteo

Ingredients: 1 ten to twelve ounce boneless lamb loin 3 ounces duxelle mushroom stuffing  1 ounce pate de maison Salt and pepper  Duxelle Mushroom Stuffing 2 ounces olive oil  1 pound mushroom s 3 tablespoons shallots , finely chopped 1/2 cup Chardonnay or other dry white wine Salt and white pepper to taste Herb Infused Demi Jus 8 ounces Zinfandel or other dry red wine 1 tablespoon shallots 1 bay leaf 4 springs fresh thyme 10 black peppercorns 12 ounces rich brown sauce 3 sprigs fresh thyme 1 sprig fresh rosemary 4 sprigs fresh parsley 10 leaves fresh mint Directions: First, prepare duxelle mushroom stuffing. Finely grind the mushrooms in a food processor. Heat olive oil in a skillet. Add the shallots and begin to sweat until soft. Add the mushrooms and cook and mix until the mushrooms begin to release their own juices. As soon as the mushrooms are about dry, add the Chardonnay and reduce until all the wine has been absorbed into the mushrooms. Season with salt and pepper. Set aside to cool Now prepare the au jus. In a small saucepan, add the Zinfandel, the shallots, bay leaf, peppercorns and four sprigs thyme and reduce down to three ounces. Add the rich brown sauce and reduce again to six ounces. Remove from the flame and add all the remaining herbs at one time and let stand until the full flavor of the herbs have been absorbed. Strain through a fine strainer and place back into the saucepot. Finally, pan sear the lamb just rare, set aside and cool. When the lamb is cool, rub the pate on one side of the loin. Next place the duxelle stuffing on top of the loin. Wrap with the puff pastry. Brush with egg yolk and bake at 400 degrees until golden brown. Serve with au jus. Yield: 2 to 4 servings

Cabbage Goulash Submitted by Kyle Townsend , Mt. Morris

Ingredients: 1 pound sausage 1 pound ground beef Brown meat in large skillet; drain off fat and add the following: 1 large onion, diced 1 (28 oz.) can diced tomatoes (save juice) 2 tablespoons vinegar 1 teaspoon garlic 1 teaspoon chile powder 1 teaspoon red pepper 1 head of green cabbage (2-3 pounds) diced Directions: Add cabbage and tomato juice to the browned meat mixture; cook in covered skillet for 15-20 minutes at 350 degrees until done. Yield: 6 servings

Goat Cheese & Leeks Cakes Submitted by Amanda Benner , Rochester

Ingredients: 4 tablespoons olive oil 1 cup chopped leeks 2 teaspoons chopped garlic Salt and pepper 1 pound goat cheese 2 tablespoons white wine 1 cup flour 1 cup fine bread crumbs 2 eggs, beaten Seasoning salt Directions: In a saute pan, heat 2 tablespoons olive oil. Add the leeks and garlic. Season with salt and pepper. Saute 2 minutes. Remove from the pan and turn into a mixing bowl. Stir in the cheese and white wine. Form the mixture into 8 (2-ounce) cakes. Season the flour and bread crumbs with Seasoning Salt. Dredge the cakes in the flour. Dip the cakes in the beaten eggs, letting the excess drip off. Dredge the cakes in the seasoned bread crumbs. In a saute pan, heat the remaining olive oil. When the oil is hot, lay the cakes carefully in the oil. Have six cakes breaded and ready to fry. Pan-fry the cakes for 2 to 3 minutes on each side. Remove from the oven and drain on paper-lined plate. Sprinkle with seasoning salt. Place two of the cakes in the center of the plate. Garnish with chives or basil. Alternate, the scallops and potatoes around the perimeter of phyllo disks. Place in the oven and cook just until the scallops are cooked, about 3 to 5 minutes. Remove from the oven and top with the sauteed leek and tomatoes. Drizzle with the Pinot Noir sauce on the outside. Garnish with chervil. Serve immediately. Yield: 6 servings

Scallop Phyllo Pizza with Pinot Noir Sauce From Louise Hayes, East Aurora

15 phyllo sheets, room temperature 16 ounces butter, melted Salt and white pepper 24 (U-10) scallops Olive oil, to saute 12 to 14 Peruvian purple potatoes, cut in 2-inch slices 10 ounces leeks 8 ounces tomato, seeded and small diced 8 chervil sprigs Pinot Noir Sauce, recipe follows Preheat the oven to 375 degrees F. Lay out a sheet of phyllo on a flat work surface and brush it with melted butter and sprinkle with salt and white pepper. Repeat until you have 15 layers of phyllo. Cut into 2 (6-inch) circles. Lay phyllo out on parchment paper or lightly oiled cookie pan. Bake until golden, about 10 minutes. Remove from oven. Clean scallops by pulling off attaching side muscle. Pat dry with a clean towel. Heat a large heavy-duty saute pan over high heat. Add olive oil and heat almost to the smoke point. Season scallops with salt and pepper. Sear on both sides until golden brown, about 30 seconds on each side. Remove from the pan, set aside and keep warm. Bring the potatoes to a boil in salted water. Boil until fork tender, about 20 minutes. Drain, cool, peel, and slice across so that they are approximately the same thickness as the scallops. Set aside. Cut leek in half lengthwise, clean, remove core, and cut into 1/4-inch dice. In a small saute pan, saute the leek and tomato in a little olive oil, just until the leeks begin to soften. Set aside. Preheat the oven to 375 degrees F. Alternate, the scallops and potatoes around the perimeter of phyllo disks. Place in the oven and cook just until the scallops are cooked, about 3 to 5 minutes. Remove from the oven and top with the sauteed leek and tomatoes. Drizzle with the Pinot Noir sauce on the outside. Garnish with chervil. Serve immediately. Pinot Noir Sauce: 8 ounces butter, (2 sticks) 3 ounces shallots, minced 2 cups Pinot Noir 1 bay leaf Whole peppercorns 1 cup heavy cream Sea salt 1 teaspoon freshly squeezed lemon juice In a heavy bottom saucepot melt the butter and add shallots. Saute until the shallots are tender. Add the Pinot Noir, bay leaf, and whole peppercorns and reduce by 3/4. Add the heavy cream and reduce by half. Strain and finish with salt and the lemon juice. This sauce will not reconstitute after refrigeration. Yield: 8 servings

Peachtree Venison with Cracked Peppercorn

Submitted by: Ryan Knowles, Houghton, N.Y.

• 1 lb. venison
• 2 – 3 oz. Peachtree Schnapps
• 3 - 5 oz. whole peppercorns, coarsely cracked
• 2 cloves of garlic, minced
• 2 tbsp. butter
• 1 cup heavy cream
• 1 cup canned or fresh whole peaches – coarsely chopped
• Sprig of parsley for garnish

Directions:

Slice Venison into thin medallions, place inside plastic wrap and lightly tenderize with meat mallet. Place cracked peppercorns and garlic in shallow plate and gently combine with fork. Press each medallion into the mixture so as to get peppercorns stuck and the garlic well incorporated into the venison.

Let sit while you heat a large saucepan with butter in it until butter begins to bubble around the edges. Add the venison and sauté gently for 3-4 minutes on each side. Remove the pan from the heat and carefully pour the Peachtree Schnapps around the edges of the pan, return to heat and deglaze the pan with a wooden spoon or other utensil.

Remove from heat and slowly add the heavy cream and peaches. Reduce heat and cook the cream until it is reduced by ½ and the peaches are tender (if using fresh peaches). Serve over pasta or rice and garnish with parsley.

While working at a german restaurant that served wild game dishes during th month of January, I was bored on one particularly slow and cold winter night. I walked out to the bar, got a shot of Peachtree Schnapps and decided to throw it in with the venison medallions I was cooking for my dinner. A cup of heavy cream and peaches later, the dish was born!

- Ryan Knowles

Lobster with Orange Cranberry Crust Recipe

Submitted by: Alice Webster, Mendon, N.Y.

• 2 ten-ounce rock lobster tails, thawed
• 1/2 teaspoon kosher salt
• 2 cloves garlic, chopped
• 2 tsp. orange zest and juice from 1/2 orange
• 2 cups cranberries
• 1 teaspoon fresh tarragon, shredded or 1/2 teaspoon dried tarragon
• 1 teaspoon cracked peppercorns
  
  Split rock tails lengthwise with a large knife. In a food processor, combine garlic, orange, cranberries, tarragon, salt and pepper. Pat the grated slurry over the lobster tails.  Turn over lobster on a broiler pan, brushing often with remaining marinade.  Cook under broiler for 5-6 minutes, when Cranberry-Orange slurry should caramelize and begin to brown.  Lobster is done when it is opaque and firm to the touch.
  
  Serve over your favorite greens, such as wilted spinach, with a favorite vegetable such as sauteed zucchini,
  
  

Pumpkin Gnocchi in Aceto Balsamico Cream Sauce Recipe

From Pamela Johnson, Brighton

• 8 ounces pumpkin, halved and seeded (see Note)
• 1 baking potato, baked and cooled
• 2-1/2 cups unbleached all-purpose flour, plus flour for dusting
• 1 teaspoon salt
• 1 egg, beaten

• Cream Sauce:
• 2 cups heavy cream
• 1 cup rich chicken stock
• 1/4 cup Aceto Balsamico di Modena (balsamic vinegar)

Corn Brulee

Submitted by: Carla G., Geneseo, N.Y.

2 ears of corn
1 tbls butter
3 cups heavy cream
1 cup whole milk
8 egg yolk
1 cup granulated sugar
½ cup coarse sugar

Cut the corn kernels off the corn…In a sauté pan melt the butter and sauté kernels until they cook and have a few brown specks…
In a sauce pan, heat the cream, milk and ½ the kernels over medium heat stirring occasionally just until it comes to a boil. Turn off immediately and set aside mixture to infuse for 15 minutes. Puree mixture until smooth.
Preheat oven to 300 degrees
In a large bowl whisk egg yolks w/ granulated sugar while whisking constantly, gradually pour in the hot pureed mixture. When incorporated, strain the mixture into a pitcher. Add remaining kernels to 8 ramekins and pour mixture into bowls and arrange a hot water bath.
Bake @ 300 degrees for 30-40 minutes. Custard should “shimmy a bit (it’ll firm as it cools)
Remove from water bath let stand for 15 minutes and wrap tightly for at least 2 up to 24 hrs.
When ready, pour coarse sugar on to bowls…Discard any extra…Broil until sugar boils and browns or use a kitchen blow torch. Let cool for 1 minute and serve.

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