Wine & Dine

Episode #16 - Dining with Friends

Bruschetta
Roasted Butternut Sage Bisque
Chicken Cordon Bleu

Creamy White Wine Sauce

Fall Vegetable Hash
Easy Tiramisu

Bruschetta

1 Loaf crusty , multi-grain bread
¼ cup plus 1 T. olive oil
2 cups diced Roma tomatoes
1 cup chopped red onion
2 cloves garlic, minced
½ cup chopped black (or green) olives
Salt & pepper
1 T. chopped fresh parsley

Slice bread and brush with olive oil. Bake at 375° for 5-7 minutes. Mix all topping ingredients together and spoon onto bread slices. Drizzle with olive oil. Garnish with fresh parsley.

Roasted Butternut Sage Bisque

2 large Butternut squash
2 T. Olive oil
1/3 Cup minced shallots
2 – 32 oz. cans or boxes chicken broth
1/3 cup finely chopped fresh sage
2 t. garlic powder
1-2 t. fresh ground pepper
½ - 1 t. cayenne pepper (or to taste)
1 t. ground thyme
1 t. sea salt
1-1/2 cup heavy cream
1 T. butter

Cut squash length-wise and scoop out seeds. Roast in shallow pan at 350° for 40-45 minutes or until fork tender; cool. Scoop flesh of the squash into a food processor or blender. Process until very smooth, adding a little chicken broth if necessary. Sauté the shallots in olive oil until tender. Add squash puree to shallots and begin adding remaining ingredients except the heavy cream. Heat thoroughly, then add heavy cream. Garnish with sour cream and sage leaves. Note: the herb flavor will intensify if made ahead of time.

Chicken Cordon Bleu

4 Chicken breasts skinless and boneless
4 Thin slices prosciutto or deli ham
1/ 2 pound Havarti cheese
¼ cup all-purpose flour
Kosher salt and freshly ground black pepper
1 cup panko bread crumbs
4 sprigs fresh thyme, leaves only
1 clove garlic, peeled and finely minced
2 T. unsalted butter, melted
Extra virgin olive oil

Preheat oven to 350°.Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay 2 slices of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken.Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through.

Creamy White Wine Sauce

1 Cup heavy whipping cream
¾ cup white wine – Stoney Ridge Riesling
2 T. all-purpose flour
1 t. salt
1 t. dried parsley

In a medium saucepan over medium high heat, combine cream, wine, flour, salt and parsley. Stir all together and bring to a boil.Reduce heat to low and simmer until thickened.

Note: Any variation of herbs could be substituted.

Fall Vegetable Hash

1 pound bacon, cooked and crumbled
1 large red onion, diced large
1 clove garlic, chopped
10-15 heads of Brussels sprouts
10 small red-skinned potatoes, halved
Salt & pepper to taste
Fresh parsley, chopped

Fry bacon in heavy skillet. Do not drain. Parboil Brussels sprouts and potatoes until slightly tender; drain well. Add onions, garlic Brussels sprouts and potatoes back into skillet with bacon. Sauté until all vegetables are tender. Season to taste. Note: any seasonal vegetables may be substituted.

Easy Tiramisu

6 T. instant espresso powder
6 T. boiling water
2 Pkg. (8 ounces) reduced-fat cream cheese
1-1/2 cups heavy whipping cream
2/3 cups sugar
1 package (7 ounce) soft ladyfingers
Unsweetened cocoa powder or nutmeg for dusting

In a medium bowl, mix the espresso powder with the boiling water until dissolved. Add 1 ½ cups cold water; set aside. With an electric mixer, beat the cream cheese with the heavy cream and sugar until light and fluffy. Spread a few tablespoons of the cream cheese mixture in the bottom of a 2-quart serving dish. Separate the ladyfingers. One by one, dip a third of the ladyfingers in the espresso, then arrange in the bottom of the serving dish. Spread with a third of the cream cheese mixture. Repeat twice with the remaining ladyfingers, espresso, and cream cheese mixture. The dessert may be covered and refrigerated up to one day. Dust with cocoa or nutmeg just before serving.