RECIPE CARDS MINIATURE STR AWBERRY SHORTCAKES Yield: 10 servings 3 c. f lour 1/2 c. sugar (plus extra for dusting) 4 t. baking powder 3/4 t. salt 9 T. butter, cut in pieces 5 c. heavy cream, divided (plus extra for brushing) 1 t. vanilla 1 c. confectioners’ sugar Raspberry Sauce (recipe follows) 10 strawberries, washed and quartered Raspberry Sauce 1 c. water 1 c. sugar 1 pt. raspberries Method (1) Mix dry ingredients in mixing bowl with paddle attachment. On low speed, add butter; mix until mealy. Mix in 1 c. cream until dough forms. (2) Remove from bowl; place on f loured surface. Push together; dust with f lour. Roll to 3/4”-1” thickness. With cookie cutter (2” diameter), cut out circles; place on parchment-lined cookie tray. (3) Brush biscuits with extra cream; dust with extra sugar. Bake at 350°F for 15-22 minutes till golden. (4) Whip 4 c. cream, vanilla and confectioners’ sugar to firm peaks; refrigerate. (5) When biscuits cool, cut in half longways. On bottoms, layer Raspberry Sauce, whipped cream, strawberries and biscuit tops. (6) Serve on plate, platter or spoons drizzled with sauce. Wine pairing: Pedroncelli Dry Rose of Zinfandel 2008 (California) Method (Raspberry Sauce) (1) Boil water and sugar. Mix raspberries in food processor, gradually adding sugar water till thick. (2) Strain, and refrigerate. Recipe and photo credit: Andrea Correale, founder and president, Elegant Affairs, New York, www.elegantaffairscaterers.com BANANA EMPANADAS WITH DARK CHOCOLATE Yield: 12 servings 2 lbs. pie dough 1/2 c. chocolate chips, semi sweet 12 oz. banana 2 oz. butter 1 T. brown sugar 1 T. spiced rum 2 t. Original Tabasco brand Pepper Sauce Method (1) Roll out pie dough, and cut it into 4” circles. (2) Soften chocolate in stainless steel bowl, and mash together with all remaining ingredients. Place 1 heaping t. of mashed banana mixture in middle of each dough circle. (3) Wash outside rim of each dough circle with water. Fold dough circle over mixture, and crimp edges using fork tines. (4) Bake at 350°F until golden brown. Cool and serve immediately. Wine pairing: Ca’ del Solo (Bonny Doon) Muscat 2008 (California) Recipe and photo credit: McIlhenny Co./Tabasco Brand Products, Avery Island, La., www.tabascofoodservice.com CANNOLI CLASSICO WITH LEMON SORBET Yield: 6-8 servings 1 3/4 c. f lour 1 T. plus 1/2 c. sugar 1 pinch salt 2 T. butter, melted 3/4 c. Marsala wine 1 egg white 2 qt. vegetable oil, for frying 1 t. vanilla extract 16 oz. ricotta chesse 1/4 c. mini chocolate chips Confectioners’ sugar, for dusting Lemon Sorbet 2 c. water 2 c. sugar 1 1/2 c. fresh lemon juice 2 T. lemon zest, grated Method (1) In mixing bowl, mix f lour, 1 T. sugar and salt. Mix in butter and wine. Place dough on lightly f loured surface; knead till mixed. Wrap in plastic wrap; refrigerate 2-3 hours. (2) Roll out till thin. Cut into 4” circles; roll again till thin. Roll each piece tightly around cannoli tube; seal with egg white. (3) Heat oil in 3 1/2-qt. pot to 350°F. Place dough forms in hot oil; fry till golden brown, 2-3 minutes. Drain on paper towels. Gently twist tube to remove cool shell from form. (4) In mixing bowl, whip remaining sugar, vanilla and ricotta until smooth; stir in chocolate chips. Spoon filling into pastry bag with large tip. Pipe into pastry shells; dust with confectioners’ sugar; serve with Lemon Sorbet. Wine pairing: Cantine Pellegrino Marsala Superiore NV (Italy) Method (Lemon Sorbet) (1) Combine all ingredients in ice cream maker; freeze according to manufacturer’s instructions. Reserve in freezer. Recipe and photo credit: Antonio Bachour, pastry chef, Cita’s Italian Chophouse, Coconut Grove, Fla., www.citasitalianchophouse.com 12 | Chef www.chefmagazine.com