olga_d_ont
Well-known member
ROMAN PARTY BUFFET
MENU:
Meat and Melon Tray
Parmesan Bread
Chicken Rolls Fontinella
Fettuccine with Pesto
Dolce Galliano
Wine: Sauvignon Blance or Soave
Coffee
Plan to bake and freeze the cheese bread and cream-filled torte ahead, if you like. You may assemble the entree a day in advance, ready for final baking.
MEAT AND MELLON TRAY:
Make an arrangement of crenshaw or cantaloupe wedges, clusters of seedless grapes, sliced Lebanon bologna, and sliced prosciutto. Allow 1 large mellon, 2 pounds grapes, and 1 dozen slices each bologna and prosciutto. Serves 12.
PARMESAN BREAD:
1/2 package active dry yeast
1/2 cup warm water
1 tablespoon sugar
1 teaspoon salt
2 1/4 cups unsifted all purpose flour (approximately)
4 eggs
6 tablespoons soft butter
1 cup grated Parmesan cheese (about 4 ounces)
1/2 cup shredded Swiss cheese (about 2 ounces)
Sprinkle yeast into warm water in a large mixing bowl, and let stand until dissolved. Add sugar, salt, and 1/2 cup of the flour and beat well. Add 3 of the eggs, one at a time, and beat until smooth. Beat in soft butter. Gradually add enough remaining flour to make a soft dough. Turn out onto a floured board and knead dough, cover with a clean kitchen towel, and let rise in a warm place until doubled in bulk, about 1 1/2 hours.
Turn out onto a floured board and knead lightly. Roll out into a rectangle about 9 x 16 inches. Beat remaining egg until blended and mix in cheeses. Spread cheese filling over dough and roll up firmly from a narrow end. Shape into a round by folding ends underneath. Place in a greased 1 1/2 quart round baking dish (preferably one with straight sides about 3 inches high). Cover and let rise in a warm place until doubled in size, about 45 minutes. Bake in a preheated 350 F. oven for 40 minutes or until loaf is golden brown and sounds hollow when thumped. Let cool for 10 minutes, then remove from pan. Makes 1 round loaf.
CHICKEN ROLLS FONTINELLA:
2 dozen split chicken breasts, boned and skinned (about 5 to 6 pounds)
2 dozen thin slices prosciutto or Black Forest ham
3/4 pound fontinella or Gryuere cheese, thinly sliced
salt and pepper to taste
1 teaspoon crumbled dried tarragon
3/4 cup fine dry bread crumbs
1/2 cup shredded Parmesan cheeses (about 2 ounces)
2 eggs, lightly beaten
1/2 cup butter
3/4 cup dry white wine or dry vermouth
1/2 cup chicken broth
2 tablespoons cornstarch, mixed with 2 tablespoons cold water
Lay out chicken breasts with flat side down. Place 1 slice each prosciutto and cheese on each, season with salt and pepper, and add a bit of tarragon. Roll up and skewer with a toothpick.
Combine bread crumbs and cheese. Dip chicken rolls into beaten eggs, then into crumb-cheese mixture. In a large frying pan, brown chicken rolls in butter on all sides. Transfer to a baking dish. Pour wine and broth into a saucepan and bring to a boil. Stir in cornstarch paste and cook until thickened. Pour into baking dish with chicken rolls. (Cool and refrigerate at this point if you like.) Bake in a preheated 350 F. oven for 30 minutes (or 40 minutes if refrigerated) or until meat is white clear through. Allowing 2 rolls per person, serves 12.
FETTUCCINE WITH PESTO:
Cook 2 packages (12 ounces each) dry egg noodles or 1 pound fresh fettuccine in boiling salted water until tender, about 4 minutes; drain. Dress with 1/2 cup hot melted butter and 1 cup shredded Parmesan cheese. Add 1/2 cup Pesto Sauce (below) and mix well. Sprinkle with additional cheese if desired. Serves 12.
PESTO SAUCE:
Place in a blender container 1/2 cup olive oil, 2 cups fresh basil leaves, 4 cloves garlic, 1/3 cup pine nuts, and 3/4 cup shredded Parmesan cheese. Blend until smooth. Empty into a jar and cover; chill. Makes about 1 1/2 cups.
DOLCE GALLIANO:
1/2 cup sugar
3/4 cup water
3 tablespoons Galliano or rum
2 Sponge Cake Layers (below)
1/4 cup butter
1/2 cup powdered sugar (icing sugar)
2 egg yolks
1/2 teaspoon vanilla extract
2/3 cup chocolate chips or 4 ounces semisweet chocolate, melted
1 cup heavy cream
1 cup crushed Almond Toffee (below) or nut brittle
In a small saucepan, combine sugar and water, bring to a boil, and boil for 2 minutes. Remove from heat and stir in Galliano. Spoon half the syrup over each Sponge Cake Layer and chill.
Beat butter and powdered sugar until light. Beat in egg yolks and vanilla. Mix in melted chocolate and beat until blended. Set aside. Whip cream until stiff and fold in 1/2 cup of the Almond Toffee. Spread one cake layer with half the whipped cream mixture. Top with second layer and spread with remaining whipped cream mixture. Frost sides of cake with chocolate butter cream and sprinkle top with remaining crushed toffee. Chill. Serves 12.
SPONGE CAKE LAYERS:
6 egg whites
1/4 cup sugar
6 egg yolks
1 tablespoon lemon juice
3/4 cup sugar
1 cup unsifted all purpose flour
Separate 6 eggs. Beat egg whites until soft peaks form, then gradually beat in 1/4 cup sugar, beating until stiff. Beat egg yolks and 1 tablespoon lemon juice until thick and lemon colored, then gradually beat in 3/4 cup sugar. Fold egg yolk mixture into egg whites. Fold in 1 cup unsifted all purpose flour, 1/3 cup at a time, folding in each part gently but thoroughly. Pour into two 9-inch round layer pans, each greased, lined with waxed paper, greased again, and floured. Bake in a preheated 350 F. oven for 30 to 35 minutes or until cake layers are golden brown and tops spring back when touched lightly. Let cool on racks, then turn out of pans. Makes two 9-inch layers.
ALMOND TOFFEE:
1 cup (1/2 pound) butter
1 1/4 cups sugar
1/2 teaspoon baking soda
1 package ( 6 ounces) semisweet chocolate chips
1/3 cup finely chopped toasted almonds
Combine 1 cup butter and 1 1/4 cups sugar in a saucepan and heat over medium high heat, stirring, until mixture comes to a boil. Cover and simmer 3 minutes. Uncover and continue cooking until temperature reaches 290 F. on a candy thermometer, stirring occasionally. Remove from heat; immediately add 1/2 teaspoon baking soda, stir it in quickly, and pour out toffee into a 10 x 15 inch jelly roll pan lined with buttered aluminum foil. Sprinkle with 1 package semisweet chocolate chips and let cool a few minutes (chocolate will melt from heat of toffee). Spread chocolate with a spatula to make a smooth coating, then sprinkle with 1/3 cup finely chopped toasted almonds. Chill until set. Then peel of aluminum foil and break candy into chunks. Store in an airtight container. Makes about 3 dozen pieces of toffee.
Party Menus .. Lou Seibert Pappas
MENU:
Meat and Melon Tray
Parmesan Bread
Chicken Rolls Fontinella
Fettuccine with Pesto
Dolce Galliano
Wine: Sauvignon Blance or Soave
Coffee
Plan to bake and freeze the cheese bread and cream-filled torte ahead, if you like. You may assemble the entree a day in advance, ready for final baking.
MEAT AND MELLON TRAY:
Make an arrangement of crenshaw or cantaloupe wedges, clusters of seedless grapes, sliced Lebanon bologna, and sliced prosciutto. Allow 1 large mellon, 2 pounds grapes, and 1 dozen slices each bologna and prosciutto. Serves 12.
PARMESAN BREAD:
1/2 package active dry yeast
1/2 cup warm water
1 tablespoon sugar
1 teaspoon salt
2 1/4 cups unsifted all purpose flour (approximately)
4 eggs
6 tablespoons soft butter
1 cup grated Parmesan cheese (about 4 ounces)
1/2 cup shredded Swiss cheese (about 2 ounces)
Sprinkle yeast into warm water in a large mixing bowl, and let stand until dissolved. Add sugar, salt, and 1/2 cup of the flour and beat well. Add 3 of the eggs, one at a time, and beat until smooth. Beat in soft butter. Gradually add enough remaining flour to make a soft dough. Turn out onto a floured board and knead dough, cover with a clean kitchen towel, and let rise in a warm place until doubled in bulk, about 1 1/2 hours.
Turn out onto a floured board and knead lightly. Roll out into a rectangle about 9 x 16 inches. Beat remaining egg until blended and mix in cheeses. Spread cheese filling over dough and roll up firmly from a narrow end. Shape into a round by folding ends underneath. Place in a greased 1 1/2 quart round baking dish (preferably one with straight sides about 3 inches high). Cover and let rise in a warm place until doubled in size, about 45 minutes. Bake in a preheated 350 F. oven for 40 minutes or until loaf is golden brown and sounds hollow when thumped. Let cool for 10 minutes, then remove from pan. Makes 1 round loaf.
CHICKEN ROLLS FONTINELLA:
2 dozen split chicken breasts, boned and skinned (about 5 to 6 pounds)
2 dozen thin slices prosciutto or Black Forest ham
3/4 pound fontinella or Gryuere cheese, thinly sliced
salt and pepper to taste
1 teaspoon crumbled dried tarragon
3/4 cup fine dry bread crumbs
1/2 cup shredded Parmesan cheeses (about 2 ounces)
2 eggs, lightly beaten
1/2 cup butter
3/4 cup dry white wine or dry vermouth
1/2 cup chicken broth
2 tablespoons cornstarch, mixed with 2 tablespoons cold water
Lay out chicken breasts with flat side down. Place 1 slice each prosciutto and cheese on each, season with salt and pepper, and add a bit of tarragon. Roll up and skewer with a toothpick.
Combine bread crumbs and cheese. Dip chicken rolls into beaten eggs, then into crumb-cheese mixture. In a large frying pan, brown chicken rolls in butter on all sides. Transfer to a baking dish. Pour wine and broth into a saucepan and bring to a boil. Stir in cornstarch paste and cook until thickened. Pour into baking dish with chicken rolls. (Cool and refrigerate at this point if you like.) Bake in a preheated 350 F. oven for 30 minutes (or 40 minutes if refrigerated) or until meat is white clear through. Allowing 2 rolls per person, serves 12.
FETTUCCINE WITH PESTO:
Cook 2 packages (12 ounces each) dry egg noodles or 1 pound fresh fettuccine in boiling salted water until tender, about 4 minutes; drain. Dress with 1/2 cup hot melted butter and 1 cup shredded Parmesan cheese. Add 1/2 cup Pesto Sauce (below) and mix well. Sprinkle with additional cheese if desired. Serves 12.
PESTO SAUCE:
Place in a blender container 1/2 cup olive oil, 2 cups fresh basil leaves, 4 cloves garlic, 1/3 cup pine nuts, and 3/4 cup shredded Parmesan cheese. Blend until smooth. Empty into a jar and cover; chill. Makes about 1 1/2 cups.
DOLCE GALLIANO:
1/2 cup sugar
3/4 cup water
3 tablespoons Galliano or rum
2 Sponge Cake Layers (below)
1/4 cup butter
1/2 cup powdered sugar (icing sugar)
2 egg yolks
1/2 teaspoon vanilla extract
2/3 cup chocolate chips or 4 ounces semisweet chocolate, melted
1 cup heavy cream
1 cup crushed Almond Toffee (below) or nut brittle
In a small saucepan, combine sugar and water, bring to a boil, and boil for 2 minutes. Remove from heat and stir in Galliano. Spoon half the syrup over each Sponge Cake Layer and chill.
Beat butter and powdered sugar until light. Beat in egg yolks and vanilla. Mix in melted chocolate and beat until blended. Set aside. Whip cream until stiff and fold in 1/2 cup of the Almond Toffee. Spread one cake layer with half the whipped cream mixture. Top with second layer and spread with remaining whipped cream mixture. Frost sides of cake with chocolate butter cream and sprinkle top with remaining crushed toffee. Chill. Serves 12.
SPONGE CAKE LAYERS:
6 egg whites
1/4 cup sugar
6 egg yolks
1 tablespoon lemon juice
3/4 cup sugar
1 cup unsifted all purpose flour
Separate 6 eggs. Beat egg whites until soft peaks form, then gradually beat in 1/4 cup sugar, beating until stiff. Beat egg yolks and 1 tablespoon lemon juice until thick and lemon colored, then gradually beat in 3/4 cup sugar. Fold egg yolk mixture into egg whites. Fold in 1 cup unsifted all purpose flour, 1/3 cup at a time, folding in each part gently but thoroughly. Pour into two 9-inch round layer pans, each greased, lined with waxed paper, greased again, and floured. Bake in a preheated 350 F. oven for 30 to 35 minutes or until cake layers are golden brown and tops spring back when touched lightly. Let cool on racks, then turn out of pans. Makes two 9-inch layers.
ALMOND TOFFEE:
1 cup (1/2 pound) butter
1 1/4 cups sugar
1/2 teaspoon baking soda
1 package ( 6 ounces) semisweet chocolate chips
1/3 cup finely chopped toasted almonds
Combine 1 cup butter and 1 1/4 cups sugar in a saucepan and heat over medium high heat, stirring, until mixture comes to a boil. Cover and simmer 3 minutes. Uncover and continue cooking until temperature reaches 290 F. on a candy thermometer, stirring occasionally. Remove from heat; immediately add 1/2 teaspoon baking soda, stir it in quickly, and pour out toffee into a 10 x 15 inch jelly roll pan lined with buttered aluminum foil. Sprinkle with 1 package semisweet chocolate chips and let cool a few minutes (chocolate will melt from heat of toffee). Spread chocolate with a spatula to make a smooth coating, then sprinkle with 1/3 cup finely chopped toasted almonds. Chill until set. Then peel of aluminum foil and break candy into chunks. Store in an airtight container. Makes about 3 dozen pieces of toffee.
Party Menus .. Lou Seibert Pappas