ALMOND MACADAMIA CRUSTED TILAPIA
Recipe yields 2 servings
Recipe by Katie Bonzer
Ingredients
2 filet's tilapia
1/2 cup sliced almonds
1/2 cup chopped macadamia nuts
1/2 cup flour (enough to dredge)
1 egg
Dry tilapia with paper towel. Slice each filet into two long pieces lengthwise.
Dip each filet into whisked egg, dredge into flour and then the into the mixed macadamia and almonds.
In a buttered saute pan on med heat cook filet (5 mins on the front, 3 on back).
BEURRE BLANC
Ingredients
1/2 cup sauvignon blanc2 tablespoons finely chopped shallot
1/3 cup heavy cream
1/4 teaspoon salt
pepper to taste
2 sticks unsalted butter, cut into tablespoon-size pieces and chilled
To make beurre blanc boil wine and shallot in a saucepan over med heat until liquid is syrupy and reduced to 2 to 3 tablespoons, about 5 minutes.
Add cream, salt, and pepper and boil 1 minute.
Reduce heat to med-low and add butter a few pieces at a time before previous ones have completely liquefied, whisking constantly. (sauce should maintain consistency of hollandaise) lift pan from heat occasionally to cool mixture.
Remove from heat, then season to taste with salt and pepper and pour sauce through a medium-mesh sieve into a sauceboat, pressing on and then discarding shallot. Serve immediately.
PARMESAN GARLIC WHITE ASPARAGUS
Recipe yields 2 servingsRecipe by Katie Bonzer
Ingredients
2 tbs olive oil
2 cloves garlic (chopped)
pinch salt
pepper to taste
2 tbs grated parmesan
8 stocks white asparagus (peeled and bottoms removed)
Peel asparagus and break off bottom inch.
Heat olive oil on med heat in saute pan
Toss cleaned asparagus in mixture of garlic, salt, pepper.
Cook asparagus in olive oil on med until soft but not floppy. (7 mins)
Sprinkle with fresh parmesan.
CRIMINI CAPS WITH ROBUSTO
Recipe yields 2 servingsRecipe by Katie Bonzer
Ingredients
2 tbs olive oil
6 crimini mushrooms
6 slices robusto cheese
Chop crimini caps off stem, removing the gills(the small plates under the cap).
Clean caps with paper towel. (Never wet mushrooms)
Heat olive oil on med in saute pan add crimini and cook until softened flipping occasionally to ensure evenly cooked. (8 mins)
Flip caps topside down, place slice of robusto inside cap and cover with lid to melt.
GINGERBREAD PUDDING WITH GLAZED PECANS IN GRAHAM CRUST WITH SPICED WHIPPED CREAM
Recipe yields 1 pie
Recipe by Katie Bonzer
Ingredients
2 cups cinnamon teddy graham crumbs
1/4 cup sugar
1/2 tsp cinnamon
8 tbsp butter melted
1/2 cup sugar
1/2 tbsp ground cinnamon
1/2 tbsp ground cinnamon
1 cups pecan halves
1 tsp vanilla
1/8 cup water
1/8 cup water
1 box gingerbread pudding mix (jello brand)
2 cups 2% cold milk
1/2 cup heavy whipping cream
1/4 cup pumpkin spice creamer (coffee mate brand)
In food processor blend cinnamon teddy grahams into crumbs until you have 2 cups.
Combine crumbs, sugar, cinnamon, and butter in bowl.
Press mixture into bottom and sides of 10" spring form pan.
Bake in oven on 350 for 10mins.
Cool crust completely.
Mix sugar and cinnamon together. Mix nuts and sugar mixture in sauce pan.
Combine vanilla and water in measuring cup. Add liquid to mixture in pan.
Spread nuts evenly in bottom of pan. Stir nuts well.
Heat pan on medium high heat, stirring often.
Sugar mixture will quickly turn into a thick liquid, boil gently during cooking process.
Stir contents slowly and continuously to keep mixture coating nuts at all times until liquid evaporates and nuts are glazed (5 to 10 minutes).
When the liquid is evaporated and stirring becomes more difficult the nuts are done. (Do not overcook)
Remove pan from heat.
Spread onto silicone baking mat or wax paper.
Quickly spray a little water over nuts.
Combine gingerbread pudding mix and milk, whisk for 2 mins and then pour into crust.
Refrigerate 20 mins to set.
Whip Heavy cream and pumpkin spice creamer on high until light peaks form.
Whip cream on low for 1min to stabilize whipped cream.
Evenly cover top of pie with glazed pecans.
Slice and add a dollop of spiced whipped cream on top.
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