ITALIAN NACHOS

1ea          Hilltop Hearth                12” garlic herb tortilla, cut into 16 pieces

2oz          I/Gld                               artichoke, salad cut

1tsp         I/Gld                               capers

1oz          Bellagio                          fire roasted red peppers, chopped

1oz          Bellagio                          julienne sun dried tomatoes

1oz          Roseli                             hot banana pepper rings

2oz          Roseli                             ¼ “diced tomatoes

1tsp         Roseli                              basil pesto

1oz          I/Gld                                Kalamata olives

½ oz        Roseli                              shredded Asiago cheese

2oz          Roseli                              shredded prov/ mozz cheese

Method: deep fry the cut tortilla pieces until crispy. Place the artichokes, capers, red peppers, sun dried tomatoes, banana peppers, Kalamata olives, diced tomatoes and pesto into a skillet and simmer until hot. Place chips on a plate top with warm vegetable mixture, finish with the shredded cheeses. Place under broiler to melt the cheese and serve.

Yield: two servings

ITALIAN PORK GRILLER

5oz          Chef’s Line           smoked pork butt, pulled

1oz           I/GLD                  salad cut artichokes, chopped

1oz           Bellagio               fire roasted red pepper, diced

1oz           CVF                     diced onions, caramelized

2oz           Roseli                  fresh mozzarella

1tsp          Roseli                  basil pesto

1tsp          Bellagio               balsamic vinegar

2sl            Hilltop Hearth     Artisan garlic loaf (sliced ½ inch thick on the bias)

Method: combine the pork, artichokes, red peppers, pesto, balsamic and onions sauté until warm. Place on one piece of Artisan bread top with fresh mozzarella then place second piece of Artisan bread on top. Brush with olive oil and grill on a Panini grill.

Plate: cut sandwich place on plate and serve with homemade chips.

Yield: one serving

HOT TURKEY SANDWICH ON STUFFING BREAD

Stuffing bread

2 loaves        Hilltop Hearth        white bread (1/2” diced and dried)

1#                 CVF                       diced celery

8oz                CVF                      diced onions

4oz               Glenview Farms     butter

1T                 Monarch                poultry seasoning

6ea                Glenview Farms    large eggs

1c                  Chef’s Line           chicken stock

Method: Sweat onions and celery in butter until tender, add poultry seasoning and chicken stock and mix well, add bread and eggs mix well. Place stuffing into greased a loaf  pan. Cover with foil; bake at 350 degrees for 45 minutes or until internal temperature is 165 degrees. Cool over night, slice into ½ inch thick slices.

Yield: 16 slices

Sandwich

2 slices                               stuffing bread (warmed)

6oz       Patuxent Farms     roasted turkey (sliced)

6oz                                     roast turkey gravy

Method:  Heat the turkey in a pan with the gravy. Place the stuffing bread on a plate and top with the turkey and gravy.

Fun twist to an old classic.

HOT HARVEST CIDAR

1gal       Thirster           apple cider

1qt         Thirster           cranberry juice

1c           Monarch         dried cranberries

1c                                  dried cherries

1c                                   apricot brandy

16           CVF                lemon (twists)

16           CVF                orange (twists)

4             Monarch          cinnamon sticks

Method: heat the cider, cranberry juice, dried fruits, cinnamon sticks and brandy.

Let simmer for ten min. then remove cinnamon sticks.

Serve in a 10oz glass mug making sure you put some of the fruit in the mug and

finish with a lemon twist and orange twist.

HOME STYLE STEWED TOMATOES

16oz              Roseli                          chef style tomatoes

1ea                Hilltop Hearth              French bread ( ¾ inch dice)

Method: mix tomatoes and bread. Heat and serve.

HEART STOPPER MILK SHAKE

8oz         Glenview Farms                  vanilla ice cream

4oz         Glenview Farms                  40% heavy whipping cream

½ oz        Connoisseur                        Melba sauce

½ oz       Glenview Farms                   aerosol whipped cream topping

¼ oz                                                    shaved chocolate

Method:  place the ice cream, heavy cream and Melba sauce into a blender, mix on high until smooth and creamy. Pour into a glass top with whipped cream and saved chocolate.

Yields: one serving

Can sub any flavor in place of Melba sauce or even make adult shakes using liqueur.

HARVEST SALMON FLORENTINE

10 pc       HBank                  4oz salmon fillet

8oz          Monarch               IQF raspberry

2oz          Monarch               sugar

1#            Monarch               IQF chopped spinach

1#            Monarch               IQF blackberry

2oz          Thirster                 apple cider

Method: mix the spinach, blackberries and cider. Put a layer in the bottom of a half pan, place the salmon fillets on top and them spread the Melba sauce on top of each salmon fillet. Bake at 350 degrees for 10 min. then serve.

Melba sauce method: put the raspberries and sugar in a heavy sauce pot and bring to a boil, reduce heat and simmer until sauce is reduced by half. Then puree and strain the sauce.

Yields: 10 servings      

             4oz salmon, 1oz sauce and 3oz spinach mixture