Participatory cooking classes can be arranged at your home or office

TUSCAN HOLIDAY FEAST MENU
Crostini Neri Toscani
Tuscan Chicken Liver Toasts
Pepperonata
Roasted Red and Green Bell Peppers
in Balsamic Vinaigrette
Tortellini in Brodo di Capone
Tortellini in Capon Broth
Farone Ripieno con Riso Nero
Guinea Hen with Wild Rice Stuffing
Insalata D¹Arancia con Ramerino e Miele
Orange Salad with Rosemary and Honey
Dolci
Holiday Sweets

ESPRESSO
VINI ASSORTITI
LIQUORI

Frozen Key Lime Souffle with Raspberry Coulis
Ingredients:
6 egg yolks
1/2-cup sugar
1/4-cup water
3 Tbsp fresh Key Lime juice
1 small jar Rose’s Ginger Marmalade
8 oz. Crème Fraiche or Sour Cream

Method:
Whisk the yolks, sugar and water in a medium bowl. Set over a saucepan of simmering water. Do not let the bowl touch the water. Whisk until the temperature reaches 160 degrees.

Remove from the stove and whisk in marmalade and place contents into a stand mixer. Mix until thick. Add Key Lime Juice and Crème Fraiche and mix until blended. Divide mixture into 6 3/4 cup soufflé dishes or a large soufflé dish. Freeze over night or until firm. Garnish with Raspberry Coulis.

Raspberry Coulis:
1-pint fresh raspberries
1 cup water
1 cup sugar

Combine all ingredients in saucepan over medium high heat. Cook for about 6 minutes. Remove from heat and cool to lukewarm temperature. Blend in a blender until smooth and strain through fine sieve to remove seeds.

Spoon coulis on dessert plate. Place a scoop of frozen soufflé on top, and garnish with crystallized flowers.

Tami’s Israeli Chocolate Salami
Makes 2 rolls
Ingredients:
1 cup granulated sugar
½ cup cocoa
/2 cup milk
¼ cup wine
1 tsp marsala, rum, etc.
1 tsp vanilla extract
1 cup tea biscuit cookie crumbs. (Tea biscuits are plain vanilla biscuits or cookies which are not too sweet.)

Method:

Mix sugar and cocoa in a small pan. Add the rest of the ingredients and stir until sugar dissolves. Remove from the heat.

1-cup butter
Add to the hot liquids and mix until melted and smooth
500 grams tea biscuits
( 1 cup)
Crumble biscuits in a bag with a rolling pan or process them.
Put in a large bowl and pout the liquid over until it feels like dough.
If too thin, add more crumbs.
2 sheets parchment or waxed paper

With your hands, roll into 2 logs about 4 inches wide and 12 inches long. Wrap tightly and freeze. Remove from freezer and slice with a sharp knife or bread knife while still frozen.

Keep one on hand in the freezer for dinner party invitations.