Sunday Suppers: white hot cool summer nights

Sunday Suppers.
A touch of sublime sophistication.
Light and bright as summer sunshine.
But still sizzling simplicity…
for those white hot cool summer nights…
Antipasti Salad
White Cheddar Crostini
White Lasagna Cupcakes
White Chocolate Panna Cotta
The Menu Shoppe has it covered…
great tips for great menus…
and good times with good company.
A classic.
Maybe a dusting of parmesan?
Antipasti Salad
For the Vinaigrette:
3 tablespoons red-wine vinegar
1 small garlic clove, minced
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon black pepper
6 tablespoons extra-virgin olive oil
For the Salad:
2 cups water
3 tablespoons red-wine vinegar
2 tablespoons sugar
1 teaspoon salt
1 medium red onion, halved lengthwise and thinly sliced crosswise
2 hearts of romaine (12 ounces total), torn into bite-size pieces
1 cup loosely packed fresh flat-leaf parsley leaves
1 (8-oz) jar roasted red peppers, drained, and cut lengthwise into 1/4-inch-thick strips
2 (6-oz) jars marinated artichoke hearts, drained
1 cup assorted brine-cured olives
1 cup drained bottled peperoncini (5 ounces)
1/2 lb cherry tomatoes, halved or 2 tomatoes coarsely chopped
Make Vinaigrette:
Whisk together all vinaigrette ingredients in a small bowl until combined well.
Make Salad:
Bring water, vinegar, sugar, and salt to a boil in a 1-quart heavy saucepan, then add onion and simmer until crisp-tender, about 3 minutes. Drain and cool. Spread romaine on a large platter and scatter with parsley, peppers, artichokes, olives, peperoncini, tomatoes, and onion. Whisk vinaigrette again and drizzle over salad.
A perfect foil for all the rustic antipasti.
White Cheddar Crostini
* adapted from Bleu Cheese Crostini 
4 ounce(s) cream cheese, softened
3 tablespoon(s) butter, softened
1 cup(s) (4 ounces) shredded white cheddar
*or bleu cheese
1/4 cup(s) finely chopped walnuts, toasted
15 slice(s) French bread (1/2 inch thick), lightly toasted
1 medium ripe pear
In a small bowl, beat cream cheese and butter until smooth. Stir in the blue cheese and walnuts.  Spread evenly over toasted bread. Place on a baking sheet. Broil 3-4 in. from the heat for 3-4 minutes or until cheese is bubbly. Core pear and cut into 30 thin slices. Place two pear slices on each crostini.
Serve warm.
For extra savory dazzle…drizzle some bechamel sauce.
White Lasagna Cupcakes
4 tablespoons unsalted butter + buttering the ramekins
3/4 cup freshly grated Parmigiano-Reggiano + more for sprinkling
1/2 pound fresh lasagna noodles
1/2 cup all-purpose flour
2 cups milk
1 large egg
1/4 cup snipped chives
2 tablespoons chopped parsley
8 ounces Fontina cheese, shredded
6 ounces thinly sliced prosciutto, finely diced
Freshly ground pepper
Preheat the oven to 350°F.  Butter eight 6-ounce ramekins and coat with Parmigiano; tap out the excess. Place the ramekins on a sturdy rimmed baking sheet. In a large pot of lightly salted boiling water, cook the lasagna noodles until al dente. Drain and cool under running water. Pat dry. Using a 3 1/4-inch biscuit cutter, stamp out 24 rounds (they should fit neatly inside the ramekins). In a large saucepan, melt the 4 tablespoons of butter. Add the flour and whisk over moderately high heat for 1 minute. Add the milk and whisk over moderate heat until the sauce is bubbling and thickened, about 5 minutes. Remove from the heat and whisk in the egg, chives, parsley and 1/2 cup of the Parmigiano. Let cool slightly, then stir in the Fontina and prosciutto. Season the filling with pepper. Arrange 1 pasta round in the bottom of each ramekin. Spoon a scant 1/4 cup of the filling into each ramekin and top with another noodle; press to flatten slightly.
Top with the remaining filling and pasta rounds. Sprinkle the tops with the remaining 1/4 cup of Parmigiano and cover loosely with foil. Bake the cupcakes for about 20 minutes, until the filling is just bubbling. Remove the foil and bake for about 30 minutes longer, until slightly puffed and the tops and sides are golden.
Let cool for 20 minutes. Run a knife around the lasagna cupcakes, then invert onto plates, tapping firmly to release them. Serve hot or warm.
NOTE: The unmolded baked lasagna cupcakes can be refrigerated overnight. Reheat in a 325°F oven.  Great simplicity for hosting and serving Sunday Suppers.
Either small plate ramekins or martini glass.
Plus a splash of Prosecco or Kahlua?
White Chocolate Panna Cotta
1(1/4 oz ) envelope unflavored gelatin
1 1/2 cups cold milk, divided
1 cup Whipping Cream
1/2 cup white chocolate morsels
1/4 cup sugar
Trim: chocolate shavings, mint sprigs
Sprinkle gelatin over 1/4 cup milk in a small bowl; stir until moistened.
Let stand 5 minutes.
(Mixture will be lumpy).
Cook whipping cream, chocolate morsels, and sugar in a saucepan over medium-low heat, stirring occasionally, 4 minutes or until morsels are melted and sugar is dissolved. Remove from heat, and add gelatin mixture, stirring until mixture is dissolved. Stir in remaining
1 1/4 cups milk.  Pour mixture evenly into 4 to 6 stemmed glasses or 6 ( 8 oz ) ramekins. Cover and chill 24 hours.  Serve with the Dark Chocolate Sauce.
Trim with chocolate shavings.
If it’s on the menu…the Menu Shoppe has it covered.
America’s leading source for genuine leather menu covers.
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