Down home goodness.

Spicy.  Nutty.  Sweet.

Even cupcakes.

The Menu Shoppe has it covered…

great tips for great menus.

An excellent foil for spreads or dips or grilled cheese.

2 cups flour

3 large eggs

2 1/2 cups sugar

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground allspice

1/2 teaspoon baking powder

1 1/2 cups vegetable oil

1 tablespoon vanilla extract

2 teaspoons grated lemon peel

2 cups coarsely grated zucchini (from about 2 medium)

1 cup walnuts, toasted, coarsely chopped (about 4 ounces)

Preheat oven to 325°F. Butter and flour two 8x4x2 1/2-inch metal loaf pans. Whisk flour, cinnamon, salt, baking soda, allspice, and baking powder in medium bowl to blend. Whisk sugar, vegetable oil, eggs, vanilla, and lemon peel in large bowl to blend. Whisk in flour mixture. Mix in zucchini and walnuts. Pour batter into prepared pans. Bake breads until tester inserted into center comes out clean, about 1 hour 15 minutes. Let stand 10 minutes. Turn breads out onto rack and cool completely. (Can be made 1 day ahead. Wrap in foil and store at room temperature.)

1 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda

3  eggs
2 cup white sugar
1 cup vegetable oil
2 teaspoon vanilla extract
2 cup grated zucchini
1 cup chopped pecans
1 cup semisweet chocolate chips
1 tablespoon orange zest
whipped cream, for serving
zucchini ribbons, for serving

Preheat oven at 350 degrees F.

Grease (2) 9 by 5-inch loaf pans. Sift together flour, baking powder, salt, spices and baking soda. In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, pecans, chocolate chips, and orange zest. Stir in sifted ingredients. Pour into prepared loaf pans. Bake for 50 minutes, or until a skewer inserted in the middle comes out clean. Remove loaves from pans and cool. Chill before slicing. Serve with whipped cream and ribbons of zucchini.

Everyone loves cupcakes.

1/3 cup crystallized ginger (1 3/4 oz), coarsely chopped

2 cups all-purpose flour

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon finely grated fresh orange zest

1 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

2 cups coarsely grated zucchini (2 medium)

3/4 cup mild olive oil

3/4 cup mild honey

2 large eggs, lightly beaten

1 teaspoon vanilla

8 oz cream cheese, softened

2 tablespoons unsalted butter, softened

1/2 cup confectioners sugar

1 teaspoon vanilla

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/2 teaspoon finely grated fresh orange zest

Put oven rack in middle position and preheat oven to 350°F. Line muffin cups with liners. Pulse crystallized ginger in food processor until finely ground, then add flour, ground ginger, cinnamon, zest, salt, baking soda, and baking powder and pulse until combined. Whisk together zucchini, oil, honey, eggs, and vanilla in a medium bowl, then stir in flour mixture until just combined. Divide batter among muffin cups and bake until golden and a wooden pick or skewer inserted in center of a cupcake comes out clean,

20 to 24 minutes. Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely, 1 hour.

Beat together frosting ingredients with an electric mixer at high speed until combined well and fluffy, 3 to 5 minutes. Frost tops of cooled cupcakes.

Of course, courgettes make for charming menu. Starring solo, or infused so many ways.

Grilled, chilled, ribboned or rustic.

Of course, the Menu Shoppe has it covered…

great tips for great menus.

Monochromatic small plate or Daily Specials.

Warm or chilled.

1 3/4 pounds medium zucchini, quartered lengthwise–

and cut crosswise 1/2 inch thick

2 tablespoons extra-virgin olive oil

2 medium onions, coarsely chopped

3 cups vegetable stock

Salt and freshly ground pepper

3 tablespoons crème fraîche

Sherry vinegar, for drizzling

In a saucepan, heat the oil. Add the onions and cook over moderate heat, stirring, until softened, about 5 minutes. Add the zucchini and cook, stirring, until sizzling, about

2 minutes. Add the vegetable stock and bring to a boil. Simmer over moderate heat until the zucchini is tender, about 10 minutes. Working in batches, puree the soup in a blender. Rewarm the soup in the saucepan, season with salt and pepper and whisk in the crème fraîche. Ladle the soup into bowls and drizzle with sherry vinegar.

Cool, refreshing. Festive!

2 pounds small zucchini, trimmed

1 teaspoon salt

2 tablespoons extra-virgin olive oil

2 teaspoons finely grated fresh lemon zest

2 teaspoons fresh lemon juice

2 teaspoons Dijon mustard

1 teaspoon anchovy paste

1/4 teaspoon black pepper

3 oz frisée, trimmed and torn into small pieces

(4 cups loosely packed)

1/2 cup loosely packed fresh parsley leaves

1/2 cup loosely packed fresh mint leaves

1/2 cup loosely packed fresh basil leaves, torn into small pieces

12 Kalamata or other brine-cured black olives, pitted and thinly sliced lengthwise

1 small red onion, halved lengthwise and thinly sliced crosswise (1/2 cup)

Cut zucchini lengthwise into 1/8-inch-thick slices with slicer and transfer to a colander set over a bowl. Sprinkle zucchini with salt and toss to coat. Let stand 5 minutes, then rinse under cold running water. Transfer zucchini to a clean kitchen towel and spread in 1 layer, then gently roll up towel to absorb excess water and let stand 5 minutes more.

Whisk together oil, zest, juice, mustard, anchovy paste, and pepper in a large bowl until combined. Add zucchini, frisée, herbs, olives, and onion and toss to coat. Serve.

Dainty as small plate

3 medium zucchini (1 lb total)

halved lengthwise and cut crosswise

into 1/8-inch-thick slices

1 1/2 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 cup chopped fresh chives

1 1/2 oz finely grated Pecorino Romano or Parmigiano-Reggiano (3/4 cup)

10 large eggs, lightly beaten

Preheat oven to 375°F.

Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté zucchini with salt and pepper, stirring occasionally, until just tender, about 4 minutes. Whisk chives, zucchini,

and 1/2 cup cheese into eggs. Divide mixture among oiled muffin cups and bake in middle of oven until tops are puffed and set, about 14 minutes. Remove pan from oven and turn on broiler. Sprinkle frittatas with remaining 1/4 cup cheese and broil 3 to 4 inches from heat until cheese is melted and tops are golden, 1 to 2 minutes.

Sweet sips.

Bocci Ball amid friends.  Game. 

Then back to the Nut House for Punch and Italian Coffee.

The Menu Shoppe has it covered…

great finds for great cocktail menus.

Or Happy Hour Specials…on our LED Board

Cheers!

2 oz amaretto

Orange juice

Orange slice

Pour the amaretto into a chilled highball glass filled with ice–

fill with orange juice and stir.

Trim with the orange.

1 1/2 oz gin

1/2 amaretto

1/2 apricot brandy

Combine ingredients in a rocks glass filled with ice. Stir well.

1 ½ oz Finlandia cranberry vodka

or cranberry-infused liqueur

 ¼ oz amaretto bitters

Pour vodka into an old-fashioned glass filled with ice–

add amaretto and stir.

Amaretto Punch Cocktail ( 1 serving–adjust per serving )

1 1/2 oz Di Saronno amaretto

1/4 oz Orange Curacao Liqueur

2 oz fresh orange juice

2 oz pineapple juice

1 oz fresh lime juice

1 dash Angostura bitters

1 splash of club soda

Shake amaretto, curacao, juices and bitters with ice and strain into a collins glass. Top with a splash of club soda.

Trim with a slice of orange and a cherry, and serve.

1 oz amaretto bitter

1 cup black coffee

Whipped cream

Add amaretto to a coffee cup or footed mug, mix in coffee.

Top with whipped cream.

If it’s on the menu…the Menu Shoppe has it covered.

America’s leading source for restaurant menu covers

Dating back to ancient civilizations, garlic has long been a gastronomic and medicinal herb. Ancients revered garlic as an amulet warding off evil. Modern day definition finds that garlic is steeped in antioxidants beneficial in destroying free radicals that can otherwise destroy cell membranes, or contribute to the aging process.

Also reputed as benefitting good cardiac health.

Garlic is also simply culinary enhancement.

Enjoy the Menu Shoppe “finds”.  Classic basics.

6 heads of garlic, cloves peeled (2 cups)

6 thyme sprigs

3 small bay leaves

3 dried red chiles, such as chiles de arbol

2 cups pure olive oil

Combine all of the ingredients in a medium saucepan and simmer over low heat until the garlic is tender but not browned, about 30 minutes. Let cool. Using a slotted spoon, transfer the garlic, herbs and chiles to three

1/2-pint canning jars. Pour the cooking oil on top, seal and refrigerate for up to 4 months.

Provincial. Rustic, yet delicately light and a seasonal delight.

From  A Table in the Tarn: Living, Eating and Cooking in Rural France 

1 head of fresh garlic, trimmed and chopped roughly, or 5 cloves dried garlic–chopped

5 tbsp butter

1/2 tsp vinegar

1 cup milk

3 tbsp all-purpose flour

1 cup grated Comté or Cheddar cheese

1/2 cup grated Parmesan

4 large eggs, separated

leaves from a couple of sprigs of thyme

1 1/4 cups heavy cream

 nutmeg, Parmesan, a few bread crumbs

Melt 1 tbsp of the butter and add the garlic, 1/4 tsp salt, pepper to taste, 3/4 cup water and the vinegar. Simmer covered for 10 minutes, then uncover and boil till the water has evaporated. Add the milk, bring to the boil, then process in a blender. Measure 1 cup garlic-milk mixture. Heat the remaining butter and stir in the flour and thyme. Cook for a minute, then make a white sauce by gradually stirring in the garlic milk till thick. Transfer to a big bowl, add the grated cheese, three-quarters of the Parmesan, then the egg yolks. Set aside. Heat the oven to 350°F (325°F convection). Butter the individual soufflé dishes and dust the sides with the remaining Parmesan; if you have any left over, stir into the sauce. Set in a roasting pan and put a kettle on to boil. Beat egg whites till firm but not dry. Fold half into the soufflé base, then add the rest. Spoon into the dishes (fill them almost to the top), pour boiling water into the pan to one-third of the depth of the dishes and bake for 20-25 minutes, till puffed and cooked through. Remove from oven and leave to cool—they will sink. When cool, run a knife round the edge to loosen each soufflé, gently upend on to your hand, then put the right way up on one big dish or 6 gratin dishes. To serve, set your oven to 400°F (375°F convection). Mix the cream with salt and pepper, grated nutmeg and Parmesan or other cheese. Pour over the soufflés to cover completely, then if you wish sprinkle with bread crumbs.

Bake for 10-15 minutes, till golden and the sauce bubbling. The souffle will gently re-puff.

Usually associated with Italian amore…actually its name is configured from the Italian derivative amaro, meaning “bitter” and descriptive of flavor from bitter almond ( and why Amaretto is usually incorporated as an almond enhancement )

Historic lore credits the tale of a DaVinci pupil working on a Saronno chapel fresco.  As appreciation, the Madonna model crafted a potion of apricot kernels steeped in brandy…and the resultant liqueur became known as Amaretto. And still manufactured in Saronno.

The Menu Shoppe has it covered…great finds of great classics.

Freshen your cocktail menu this season?  Visit our handsome product portfolio.

Not just for sipping…

2/3 cup Disaronno Amaretto liqueur

10 firm-ripe large apricots

2 tablespoons unsalted butter

3 tablespoons sugar

6 amaretti (Italian almond macaroons; if paper-wrapped, use 3 packets), crumbled (1/3 cup)

1 1/2 tablespoons chopped pine nuts for sprinkling (optional)

Peel apricots with a vegetable peeler, then halve and pit. Finely chop 2 halves and set aside. Heat butter in a 12-inch heavy nonstick skillet over medium heat until foam subsides, then cook sugar, stirring constantly, until golden brown. Stir in Amaretto (be careful; syrup will spatter) and simmer, stirring, 2 minutes. Working in 2 batches, poach apricot halves in syrup at a low simmer, turning, until almost tender, 5 to 10 minutes per batch. Using a slotted spoon, transfer apricots, hollow sides up, to a platter. Add crumbled amaretti to syrup and cook over low heat, crushing cookies with back of a wooden spoon, until melted into a coarse purée.  Stir in reserved chopped apricot and gently simmer, stirring, until syrup is deep brown and slightly thickened. Cool syrup slightly. Spoon syrup over apricots and sprinkle with pine nuts. Serve warm or at room temperature.

3 tablespoons amaretto

1 cup chilled whipping cream

6 ounces semisweet chocolate, chopped

3 large egg yolks

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

5 large egg whites

3 tablespoons sugar

6 tablespoons crushed amaretti cookies

Position rack in center of oven and preheat to 400°F. Butter six 3/4-cup soufflé dishes–dust with sugar. Place on baking sheet. Whisk 1/2 cup cream and 1 tablespoon amaretto in medium bowl to soft peaks. Refrigerate whipped cream. Stir 1/2 cup cream and chocolate in medium bowl set over saucepan of simmering water until melted and smooth. Remove from over water. Whisk in yolks 1 at a time, blending well after each addition. Whisk in 2 tablespoons amaretto and both extracts. Using electric mixer, beat egg whites in large  bowl until soft peaks form. Gradually add 3 tablespoons sugar, beating until stiff but not dry. Fold whites into chocolate mixture in 2 additions. Spoon enough batter into each soufflé dish to fill dish halfway. Sprinkle each with 1/2 tablespoon amaretti cookies. Top with remaining soufflé batter. Sprinkle each with 1/2 tablespoon amaretti cookies. Bake soufflés until puffed and set, about 13 minutes. Dust each with powdered sugar. Accompany soufflés with whipped cream. Serve immediately.

12 cannoli shells

1 tablespoon amaretto liqueur ( dare 2 tablespoons? )

1 pint part-skim ricotta cheese

1 cup confectioners’ sugar

1/2 cup blanched slivered almonds

1/3 cup mini semi-sweet chocolate chips

1 tablespoon confectioners’ sugar

1 tablespoon unsweetened cocoa powder

12 maraschino cherries ( optional )

In a large bowl, stir ricotta cheese with 1 cup confectioners sugar until combined. Add almonds, chocolate chips and almond liqueur. Carefully spoon into cannoli shells (or pipe from a pastry bag), filling from the center out.  Sprinkle individual serving plates with powdered sugar and cocoa, or sprinkle on cannoli. Trim plates with cherries ( optional )

The classic old-fashioned all-time favorite.

Why not create some whimsy for childrens menus?

Developing a childrens menu can be extra enhancement.

The Menu Shoppe has it covered…

great tips for great menus.

1 (3-oz) piece Parmigiano-Reggiano–

cut into 1/2-inch cubes (1/2 cup)

3/4 cup plus 2 tablespoons all-purpose flour + additional for dusting

1/4 teaspoon baking powder

1/4 teaspoon salt

1 tablespoon unsalted butter, softened

1/4 cup whole milk

2 tablespoons lightly beaten egg (from 1 large)

Plus  1- to 2-inch animal-shaped cookie cutters

Pulse cheese in a food processor until finely ground, then transfer to a bowl. Whisk in flour, baking powder, and salt, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Form a well in center of flour mixture and add milk and egg, then stir with a wooden spoon until a dough forms. Gently knead dough on a lightly floured surface until smooth, about 2 minutes. Chill dough in a sealed plastic bag, 1 hour. Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Divide dough in half and roll out into 2 (12-inch) rounds (less than 1/16 inch thick) on a lightly floured surface with a lightly floured rolling pin. Cut out as many crackers as possible from dough with cutters and transfer to 2 large baking sheets, arranging crackers about 1/4 inch apart. Discard remaining dough. (Do not reroll scraps–crackers would be tough.) Bake crackers, switching position of sheets and rotating them 180 degrees halfway through baking, until undersides are golden, 10 to 12 minutes. (Crackers positioned near edges of pan may need to be removed first.) Cool crackers completely on sheets on a rack, about 15 minutes.

Or…other creative renditions.

The Menu Shoppe has it covered…

great tips for great menus.

How’s your breakfast or brunch menu this spring?

Here’s a creative trio + classic best for springtime enjoyment

8 eggs

4 egg yolks

8 strips Canadian-style bacon

3 1/2 tablespoons lemon juice

1 pinch ground white pepper

1/4 teaspoon salt

1/8 teaspoon Worcestershire sauce

1 tablespoon water

1 cup butter, melted

4 English muffins, split

2 tablespoons butter, softened

To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm. Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate. While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler. Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve.

Two 1-pound live lobsters

8 large eggs

3 large egg yolks

Four 3/4-inch-thick slices of rustic bread, toasted

2 tablespoons boiling water

2 sticks (1/2 pound) unsalted butter, melted

2 tablespoons fresh lemon juice

Pinch of cayenne pepper

In a large pot of boiling water, cook the lobsters until bright red all over, about 12 minutes. Let cool slightly under cold running water, then twist off the tails and claws. Crack the claws and remove the meat. Using kitchen scissors, slit the tail shells lengthwise, then remove the meat. Remove the dark intestinal veins and cut the tail meat crosswise into thin slices. Half fill 2 large deep skillets with water and bring to a simmer. Crack 4 of the eggs into each skillet and poach over moderate heat just until set, about 3 minutes. Using a slotted spoon, remove the eggs from the skillets and pat dry with paper towels. Arrange the lobster meat on the toast. Top each serving with 2 eggs and keep warm. In a blender, briefly pulse the egg yolks to break them up. With the machine on, add the boiling water in a thin stream, then add the hot butter in a thin stream, stopping when you reach the milky liquid at the bottom–blend just until the butter is incorporated and the sauce is thick  and pale. Add the lemon juice and cayenne. Spoon the hollandaise sauce onto the eggs and serve immediately.

12 large eggs

6 large egg yolks

3 cups Dungeness crab, picked over and at room temperature

1/4 cup lemon juice

2 tablespoons Dijon mustard

1 1/2 cups melted unsalted butter

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/8 teaspoon cayenne

6 English muffins

Make hollandaise sauce: In the bottom of a double boiler or in a medium saucepan, bring 1 in. of water to a simmer over high heat and adjust heat to maintain simmer. Put egg yolks, lemon juice, and mustard in top of a double boiler or in a round-bottomed medium bowl and set over simmering water. Whisk yolk mixture to blend. Whisking constantly, add butter in a slow, steady stream (it should take about 90 seconds). Cook sauce, whisking, until it reaches 140°F, then adjust heat to maintain temperature (remove from simmering water if necessary). Add salt, pepper, and cayenne and continue whisking until thick, about 3 minutes. Adjust seasonings to taste. Remove from stove and set aside. Preheat oven to 450°F. Split English muffins and arrange on a baking sheet in a single layer. Bake until toasted, about 5 minutes. Put 2 muffin halves on each plate and top with crab, dividing evenly. Poach eggs: Bring 1 in. water to boil in a 12-in.-wide pan. Lower heat so that small bubbles form on the bottom of the pan and break to the surface only occasionally. Crack eggs into water 1 at a time, holding shells close to the water’s surface and letting eggs slide out gently. Poach eggs, in 2 batches to keep them from crowding, 3 to 4 minutes for soft-cooked. Lift eggs out with a slotted spoon, pat dry with a paper towel, and place 1 egg on each crab-topped muffin half. Top each egg with 2 to 3 tbsp. reserved hollandaise sauce and serve hot.

4 large eggs

6 large egg whites

8 (1/2-ounce) slices Canadian bacon, each cut in half

6 cups fresh spinach, trimmed

1/2 teaspoon minced garlic

1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper, divided

3 tablespoons chopped fresh chives

8 English muffins, split and toasted

2 large eggs

1/3 cup low-fat buttermilk

1 tablespoon cornstarch

1/2 cup water

2 tablespoons Clarified Butter

1/2 teaspoon salt

To prepare sauce, place cornstarch in the top of a double boiler. Combine 1/2 cup water, buttermilk, and 2 eggs, stirring well with a whisk. Add egg mixture to cornstarch–stir well. Cook over simmering water until thick and mixture reaches 160°F (about 7 minutes), stirring constantly. Stir in clarified Butter and 1/2 teaspoon salt. Remove from heat. Cover and keep warm. To prepare eggs, heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add garlic to pan–cook 30 seconds, stirring frequently. Combine 1/4 teaspoon salt, pepper, egg whites, and 4 eggs, stirring well with a whisk. Add egg mixture to pan–cook 5 minutes or until set, stirring occasionally. Place spinach in a large nonstick skillet over medium-high heat–  cook 4 minutes or just until slightly wilted, stirring frequently. Place 2 muffin halves, cut sides up, on each of 8 plates. Place half a Canadian bacon slice on each muffin half, and top each serving with about 1/4 cup spinach. Place about 1/4 cup egg mixture on each serving, and top each serving with about 2 tablespoons sauce. Sprinkle evenly with chopped fresh chives and 1/4 teaspoon pepper. Serve immediately.

Try a “buffet” of flavored pecans, paired with some savory spreads and rustic loafs or elegant scones + some small plate offerings + fabulous chocolate-y nutty dessert.

For the flavored pecan “buffet”…

8 oz pecan halves (2 cups)

1/4 cup honey

2 teaspoons freshly ground black pepper

1 teaspoon salt

1/4 teaspoon ground allspice

2 tablespoons sugar

Preheat oven to 350°F.

Stir together honey, pepper, salt, and allspice and add pecans, tossing to coat well. Spread pecans in 1 layer in a shallow (1-inch-deep) baking pan and sprinkle with sugar. Bake in middle of oven 15 minutes, then stir pecans and bake 5 minutes more. Transfer to a sheet of wax or parchment paper to cool and, working quickly, separate pecans with a fork while still warm. Serve at room temperature.

3 cups pecan halves

2 teaspoons ground ginger

4 tablespoons unsalted butter

1/4 cup sugar

Pinch salt

In a large nonstick frying pan, melt the butter over moderate heat.

Add the pecans and cook, stirring, until beginning to brown, about 4 minutes. In a small bowl, combine the sugar, ginger, and salt.

Sprinkle the mixture evenly over the pecans in the pan and cook, stirring, until the pecans are coated with the sugar mixture and are browned and crisp, 1 to 2 minutes.

Don’t cook them too long or the sugar will begin to melt. Put the pecans on a baking sheet and spread them out to cool.

2 cups pecan halves

3 tablespoons unsalted butter, melted

1 1/4 teaspoons fine sea salt * or coarse sea salt for texture

Preheat oven to 325°F. Toss pecans and melted butter in medium bowl to coat. Add sea salt and toss. Spread pecans in single layer on rimmed baking sheet. Bake until fragrant and slightly darkened in color, about 15 minutes. Cool pecans on baking sheet.

For the savory spreads…

1/2 cup pecans, toasted golden brown and cooled

2 cups packed fresh basil leaves, washed well and spun dry

2/3 cup olive oil

2 large garlic cloves, chopped and mashed to a paste with 1/2 teaspoon salt

1/3 cup freshly grated Parmesan

In a food processor blend together all ingredients with salt and pepper to taste until smooth.(Pesto keeps, surface covered with plastic wrap, chilled, 1 week.)

1/2 cup chopped toasted pecans

1 cup dried sour cherries

two 8-ounce packages cream cheese, softened

1 cup water

1 tablespoon fresh lime juice

1/2 teaspoon fresh thyme leaves

1/4 teaspoon freshly grated lime zest

In a small heavy saucepan simmer cherries in water until liquid is reduced to about 1 tablespoon. Remove pan from heat and cool mixture. In a bowl whisk together cream cheese, pecans, lime juice, thyme, zest, cherry mixture, and salt and pepper to taste until spread is combined well. Spread may be made 2 days ahead and kept chilled, covered. Serve spread with scones or rustic rounds.

For the small plates…

1/2 cup pecans

1/3 cup medium or coarse bulgur

1 1/2 teaspoons salt

1 small tomato

1/4 English cucumber

2 tablespoons fresh lemon juice

1 teaspoon honey

1/2 teaspoon cinnamon

1/2 teaspoon ground cumin

1/2 teaspoon cayenne, or to taste

1/4 teaspoon freshly ground black pepper

3 tablespoons olive oil

2 tablespoons chopped fresh dill fronds

1 cup loosely packed salad greens such as frisée

In a bowl combine bulgur, 1 teaspoon salt, and water. Let bulgur soak, uncovered, until softened, 20 to 25 minutes. While bulgur is soaking, in a dry small heavy skillet toast pecans over moderately low heat, shaking skillet frequently, until a shade darker, 4 to 5 minutes. Cool pecans and chop. Seed tomato and chop. Chop cucumber. In a large bowl whisk together lemon juice, honey, spices, pepper, remaining ‚ teaspoon salt, and oil until emulsified. Drain bulgur in a sieve and press out any excess water. Add bulgur, tomato, cucumber, pecans, and dill to dressing and toss well. Divide greens between 2 plates and top with bulgur.

1/2 cup pecans, toasted and cooled

1/2 pound cooked ham, cut into 1-inch pieces

1/2 medium onion, quartered

3 large sweet gherkins

2 tablespoons Dijon mustard

1 teaspoon Tabasco sauce

1/4 cup mayonnaise

16 slices firm white sandwich bread

chopped parsley and pecans for trim

Pulse all ingredients except bread in a food processor until finely chopped and combined well.

Spread ham mixture (1/4 cup per sandwich) between slices of bread.

Discard crusts, then cut sandwiches into triangles.

…and for the decadent dessert…

6 ounces fine-quality bittersweet chocolate, chopped

2 ounces unsweetened chocolate, chopped

1 stick (1/2 cup) unsalted butter, softened

3/4 cup sugar

6 large eggs, separated

1/4 cup bourbon

1 tablespoon all-purpose flour

1/2 cup pecans, toasted lightly, cooled, and chopped fine

6 ounces fine-quality bittersweet chocolate, chopped

1/2 cup heavy cream

4 pecan halves

lightly sweetened whipped cream as an accompaniment

Line the bottom of a buttered 8 1/2-inch springform pan with wax paper, butter the paper, and dust the pan with flour, shaking out the excess. In a metal bowl set over a saucepan of barely simmering water melt the chocolates, stirring until the mixture is smooth, remove the bowl from the pan, and let the chocolate cool until it is room temperature. In the bowl of an electric mixer cream together the butter and the sugar until the mixture is pale and fluffy, add the chocolate, and beat the mixture until it is combined well. Beat in the egg yolks, 1 at a time, beating well after each addition, and beat in the bourbon and the flour. In a large bowl beat the egg whites with a pinch of salt until they just hold stiff peaks, stir one third of them into the chocolate mixture to lighten it, and fold in the remaining whites and the chopped pecans gently but thoroughly. Turn the batter into the prepared pan and bake the cake in the middle of a preheated 350°F. oven for 35 to 40 minutes, or until a tester inserted 2 inches from the rim comes out clean. (The center of the cake will remain moist.) Transfer the cake to a rack and let it cool completely. Remove the cake from the pan, invert it onto the rack, and remove the wax paper carefully. The cake may be made 1 day in advance and kept wrapped in plastic wrap at room temperature.

Put the chocolate in a small bowl, in saucepan bring the cream to a boil, and pour it over the chocolate. Stir the mixture until the chocolate is melted and the glaze is smooth. Invert the cake onto rack set on wax paper, pour the glaze over it, smoothing the glaze over the top and side with a spatula, and arrange the pecan halves in the center of the cake. Let the cake stand 2 hours, or until the glaze is set, and serve it with the whipped cream.

How-to improve upon perfection.

Daily Special?

The Menu Shoppe has it covered…

The Art of the Cheese Grille.

Handsomely on our LED Board

Perhaps framed for extra dazzle.

8 ounces extra-sharp NY cheddar–thinly sliced

6 tbs butter

1 small red onion, thinly sliced

4 plum tomatoes, cut into 1/4-inch-thick slices

1 6-ounce can tomato paste

1 tablespoon mild-flavored (light) molasses

3 tablespoons chopped canned chipotle chilies* available at fine grocery shops

1 cup fresh cilantro leaves

12 3/4-inch-thick slices sourdough bread

Blend tomato paste, chilies, and molasses in processor until smooth. Spread 1 tablespoon chipotle mixture over 1 side of each bread slice. Arrange 6 bread slices, chipotle side up,

on work surface. Divide half of cheese among bread slices. Top with tomatoes, then onion, cilantro, and remaining cheese. Top sandwiches with remaining bread, chipotle side down. Spread butter on outside of sandwich tops and bottoms.  Heat 2 large griddles over medium heat. Place 3 sandwiches on each griddle; cook until bread is golden and cheese is melted, about 5 minutes per side.

1 cup shredded Sharp New York Cheddar cheese

6 ounces thinly sliced Gruyère cheese

1 pound thinly sliced baked smoked ham

3 large eggs, beaten

1 tablespoon water

12 arugula leaves, stemmed

1 tablespoon finely chopped flat-leaf parsley

1/2 teaspoon finely chopped tarragon

1/2 teaspoon finely chopped thyme

2 tablespoons unsalted butter

Twelve 1/2-inch-thick slices dense peasant or sour dough bread

Whole grain mustard, for serving

Top half of the bread slices with the Gruyère and ham. Trim the overhang and add to the sandwiches. Top with the arugula and Cheddar. In a bowl, beat the eggs with the water. Dip 1 side of the remaining bread slices into the egg; top the sandwiches with the bread, egg side up, and sprinkle with the parsley, tarragon and thyme. Melt 1 tablespoon of the butter on a cast-iron griddle.

Add the sandwiches, egg side up, and cook over moderately low heat until golden on the bottom, about 4 minutes; transfer to a work surface. Melt the remaining 1 tablespoon of butter on the griddle. Return the sandwiches to the griddle, egg side down. Cook, pressing lightly with a spatula, until golden and the cheese is melted, 3 to 4 minutes longer. Cut the sandwiches in half and serve with mustard.

1 pound sliced Provolone cheese

1 pound Fontina Cheese coarsely shredded (about 5 1/2 cups )

1/2 cup freshly grated Parmigiano-Reggiano cheese

8 plum tomatoes, halved lengthwise

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground pepper, to taste

1 teaspoon thyme leaves

2 white Pullman loaves—ends discarded, each loaf cut into twelve 1/2-inch-thick slices

Preheat the oven to 325°. On a large rimmed baking sheet, toss the halved tomatoes with 2 tablespoons of the olive oil and season with salt and pepper. Bake the tomatoes cut side up for 1 1/2 hours, until soft and starting to brown. Sprinkle with the thyme leaves and bake for about 30 minutes longer, until the tomatoes are very tender and slightly shriveled but still juicy.

Let cool. Increase the oven temperature to 375°. Brush 16 bread slices with the remaining 2 tablespoons of olive oil–arrange 8 of the slices oiled side down on a large rimmed baking sheet. Top with the provolone and the unbrushed bread slices. Cover with the tomatoes, 4 cups of the Fontina and the remaining

8 bread slices, oiled side up. Press gently on the sandwiches and bake for about 15 minutes, until the bread is toasted and the cheese is melted. Preheat the broiler. Toss the remaining Fontina with the Parmigiano-Reggiano and sprinkle on the sandwiches. Broil 3 inches from the heat for about 1 minute, until the cheese is melted. Transfer the sandwiches to plates and serve.

1 cup crumbled blue cheese (about 8 ounces)

1/2 cup finely chopped toasted walnuts

6 tablespoons (3/4 stick) butter

16 small watercress sprigs

16 slices whole wheat bread, trimmed into crustless 3-inch squares

Divide cheese and walnuts equally among 8 bread squares. Top each with 2 watercress sprigs. Sprinkle with pepper and top with remaining bread squares, making 8 sandwiches total. Press together gently to adhere. (Can be made 4 hours ahead. Cover and chill.) Melt 3 tablespoons butter in large nonstick griddle or skillet over medium heat. Cook 4 sandwiches on griddle until golden brown and cheese melts, about 3 minutes per side. Transfer to cutting board. Repeat with remaining 3 tablespoons butter and 4 sandwiches.

Cut sandwiches diagonally in half. Transfer to plates and serve.

Celebrating Licorice…an all-time favorite.

For ages and ages…

antiquarian fascination with herbal and pharmaceutical qualities of the licorice root. Historically rooted as a gastric elixir…

licorice is also acclaimed as a cough suppressantand remedy for upper respiratory ailments–such as licorice cough drops.

Otherwise noted as a classic sweet treat.

As usual, the Menu Shoppe has it covered…great “finds” for great menus.

There is also a website devoted to licorice: licoriceinternational.com

Featuring vintage penny candy varieties like Licorice strips or wheels or tire treads.  Classic red licorice twists in cinnamon, cherry, strawberry and watermelon…

and even good old fashioned  ”Good-N-Plenty”.

Also featuring a special program: “Treat the Troops”.

Special purchases that are forwarded to our troops. licoriceinternational.com/licorice/pc/Treats-for-the-Troops

Other licorice salutes…

3/4 cup very finely chopped Panda brand black licorice sticks or pieces (3 3/8 ounces)

4 1/2 cups whole milk

3 large egg yolks

1 1/2 tablespoon unsalted butter

1/3 cup plus 2 1/2 tablespoons sugar

1 tablespoon plus 2 teaspoons cornstarch

1/4 teaspoon salt

Combine licorice, salt, 4 cups milk, and 1/3 cup sugar in a 2- to 3-quart heavy saucepan and heat over moderately low heat (do not let boil), stirring frequently, until licorice is dissolved, 18 to 20 minutes. (If licorice is not completely dissolved, let mixture stand off heat, uncovered, whisking occasionally, 10 minutes.) Increase heat to moderate and bring milk mixture to a bare simmer. Stir together cornstarch and remaining 1/2 cup milk in a small bowl. Whisk cornstarch mixture into licorice mixture and simmer, whisking, 2 minutes to thicken. Whisk together remaining 2 1/2 tablespoons sugar in a medium bowl until combined well, then add hot milk mixture in a slow stream, whisking. Return to saucepan and cook over moderate heat, stirring constantly, until thermometer registers 170°F. Immediately pour through a fine-mesh sieve into a clean bowl and stir in butter until incorporated. Chill pudding, its surface covered with a round of wax paper, until very cold, about 4 hours. Just before serving, gently whisk pudding, then divide among 6 glasses or bowls.

or sweet sips…

The anise essence of Pernod can infuse a licorice flavor.

1/2 oz Pernod Licorice liqueur

1 1/2 oz bourbon

1 egg white

1/2 oz lemon juice

1/2 tsp superfine sugar

Mix. Shake. Serve.

3 oz champagne

1 oz mandarin juice

3/4 oz Pernod Licorice liqueur

Blend the Pernod’s and mandarin.

Layer the champagne.

Cheers!

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Celebrating the creamy confection. The essence of the Grilled Cheese sandwich is the bread and/or topping. Traditional white or wheat or other rustic artisanal loaf.

Simple cheddar…finest Swiss or other gourmand selection. The rocket science of roasting and toasting.

The Menu Shoppe has it covered…

The Art of the Grilled Cheese.

Our Wire Basket Collection promises perfect presentations.

Grated Gruyère cheese

Grated fontina cheese

Grated mozzarella cheese

butter

white bread

Top slices of white bread with a mix of grated Gruyère, fontina and mozzarella cheese. Close the sandwiches and lightly butter the outside of the bread. Grill until the cheese is melted and the bread is toasted.

1/2 pound Haloumi cheese

2 lemons

1 large garlic clove

1/4 teaspoon salt

1/4 teaspoon sugar

1/4 cup plus 2 tablespoons olive oil

2 tablespoons finely chopped fresh dill

4 (3/4-inch-thick) slices peasant

or country-style bread

Prepare a gas grill for direct-heat cooking over moderately high heat.

Cut 8 thin slices from lemons, then squeeze enough juice from remainder to measure

2 tablespoons and put in a bowl. Halve cheese diagonally, then cut each triangle, cut side down, into 1/3-inch-thick slices. Mince garlic and mash to a paste with a pinch of salt using side of a large heavy knife, then add to lemon juice. Whisk in salt and sugar until dissolved, then add 1/4 cup oil, whisking until combined.

Separately toss lemon slices and cheese each with 1/2 tablespoon dressing. Brush both sides of bread with remaining 2 tablespoons oil. Grill bread, cheese, and lemon slices on grill rack, covered, turning over once until bread is toasted (2 to 3 minutes total) until grill marks appear on cheese (3 to 4 minutes total) and lemons begin to wilt (4 to 6 minutes total). Whisk dill into remaining dressing. Divide bread among 4 small plates and top with cheese and lemon slices.

Drizzle with dressing and serve immediately.

so ideal for small plates

1 cup (packed) coarsely grated Fontina cheese (about 4 ounces)

1/4 cup ( packed ) finely grated Parmesan cheese

5 teaspoons chopped fresh sage + 32 whole fresh sage leaves

3/4 cup (1 1/2 sticks) unsalted butter

16 5 x 3 x 1/2-inch slices country-style bread, crust removed

Melt butter in small saucepan over medium heat–sprinkle with salt. Pour half of butter into small bowl and reserve. Add chopped sage to remaining melted butter in saucepan–stir over medium heat

30 seconds. Arrange 8 bread slices on work surface. Brush top side with all of melted sage butter. Divide Fontina cheese among bread slices– sprinkle Parmesan over each, dividing equally. Sprinkle with freshly ground black pepper. Top with remaining 8 bread slices, pressing to adhere. Brush top side of sandwiches with some of reserved plain melted butter. Press 4 whole sage leaves atop each sandwich to adhere. Heat 2 heavy large skillets over medium heat. Place 4 sandwiches, sage-leaf side down, in each skillet and cook until golden brown on bottom, 4 to 5 minutes. Brush top of sandwiches with remaining plain melted butter–turn sandwiches over and cook until golden brown on bottom and cheese melts, about 4 minutes. Transfer sandwiches, sage-leaf side up, to cutting board. Cut each sandwich into 4 pieces (each mini sandwich should contain 1 whole sage leaf). Transfer to platter and serve.

4 ounces Gruyere or Appenzeller cheese, cut into 8 slices

one 8-ounce zucchini, cut into 4 lengthwise slices

1 cup basil leaves, packed

1 large garlic clove, coarsely chopped

1/2 teaspoon hot smoked paprika

3 tablespoons extra-virgin olive oil–plus more for brushing

4 English muffins, split

salt, to taste

In a mini food processor, combine the basil, garlic and paprika and process until finely chopped. With the machine on, gradually pour in the 3 tablespoons of olive oil until blended. Season the pesto with salt. Light a grill. Brush the zucchini slices with olive oil and season with salt. Grill over high heat until nicely charred and just tender, about 2 minutes per side. Cut each zucchini slice in half crosswise. Grill the English muffins, cut side down, over low heat, until just soft, about 30 seconds. Turn and grill until the muffins start to brown, about 1 minute. Spread the cut sides of the muffins with the pesto. Layer 1 slice of cheese, 2 zucchini pieces and 1 more slice of cheese on the bottom halves of each muffin. Close the sandwiches and brush the tops and bottoms with olive oil. Grill the sandwiches over low heat, turning, until they’re crisp on the outside and the cheese is melted, about 4 minutes total. Cut the sandwiches in half and serve.

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also celebrating Cheese Fondue.

Something creamy and cheesy seems an elixir for any holiday excess.

Cheese Fondue has history…steep as the Alpine region of its origins. There’s also a wondrous website dedicated to the art of dipping called: Fondue Bits fonduebits.com

Originally  “fondue” is derived from the French “fondre” (“to melt”)  Fondue Bits indicates that “fondue” was created of necessity amid harsh Alpine winters. Often snowed in, villagers had to store provisions which were usually quantities of cheeses and breads. Nor did such pantry keep well…drying and hardening.  However, amazing discovery to melt the cheese and dip the bread. A custom that became regional tradition–until it also became regional fare. A tradition that became tested and tweaked and infused with endless creativity.

The Menu Shoppe has it covered… fondue “finds”…

Great for daily specials listed handsomely on our LED Board. Or develop a Fondue Special. Consider our  Wire Menu Holder for artful display. Nifty for gastropub fare.

Fondue Bits also suggests several  preparation tips. Did you know that the boiled crust at the bottom of the pot is considered a delicacy and known as “la courte” or “la religuese”.  Nibblers are encouraged to pry it out for extra gustatory delight.

Another tip suggests to use a worthy wine, since the essence can be telling. Thusly a worthy wine can enhance the fondue fare.  And then to sip the same wine with the snack.

From Fondue Bits, discover an authentic classic best Cheese Fondue.

½ lb grated Gruyere cheese (rind removed)
1/2 lb grated Emmentaler cheese (rind removed)
1 clove garlic
1 cup dry white wine
1 tablespoon fresh lemon juice
3 ½ teaspoons cornstarch
1 tablespoon kirsch (optional)
pepper and nutmeg to taste

Rub the inside of a medium saucepan with the peeled garlic clove. Throw away the garlic. Add the wine and lemon juice and bring to a simmer over medium heat.  In a medium bowl, mix the Gruyere and Emmentaler cheese with the cornstarch and toss. Stir the cheese mixture into the wine one small handful at a time. Make sure each handful is completely melted before adding another. The fondue can bubble a bit, but don’t let it boil. Season with the nutmeg and pepper. Stir in kirsch (optional). Transfer to a cheese fondue pot and keep warm with burner. Serve immediately.

…and then, other sophisticated renditions…

perhaps elegant for garden parties, showers or spring weddings.

2 cups coarsely grated Gruyère cheese

(about 7 ounces)

1 1/3 cups coarsely grated Emmenthal cheese (about 5 ounces)

1/2 cup diced rindless Brie or Camembert cheese (about 3 ounces)

1 1/4 cups dry (brut) Champagne

1 large shallot, chopped

1 tablespoon fresh lemon juice

4 teaspoons cornstarch

Generous pinch of ground nutmeg

Pinch of ground white pepper

1 French-bread baguette, crust left on, cut into cubes

Stir cornstarch and lemon juice in small bowl until cornstarch dissolves–set aside. Combine Champagne and shallot in fondue pot or heavy medium saucepan; simmer over medium heat 2 minutes. Remove pot from heat. Add all cheeses and stir to combine. Stir in cornstarch mixture. Return fondue pot to medium heat and stir until cheeses are melted and smooth and fondue thickens and boils, about 12 minutes. Season fondue with nutmeg and white pepper. Place over candle or canned heat burner to keep warm. Serve with bread cubes.

…or something rustic and robust…

1 pound extra-sharp cheddar cheese, shredded

1/2 pound Monterey Jack cheese, shredded

3 tablespoons whiskey

1 cup dry white wine

2 tablespoons cornstarch

2 garlic cloves, halved

Salt and freshly ground pepper

Crusty bread, breadsticks and carrot sticks, for serving

In a bowl, toss the cheddar and Jack cheeses with the cornstarch. Rub the garlic cloves on the inside of a saucepan, then discard. Add the wine to the saucepan and bring to a simmer. Add the cheese mixture in 4 batches, whisking constantly over moderate heat and letting it melt completely between additions. Add the whiskey and stir just until the fondue begins to bubble, 3 minutes. Season with salt and pepper–serve hot with bread, breadsticks and carrots.

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The French verbage  Cordon Bleu is translated as

“Blue Ribbon”…nor confused with the famed culinary school.

Actually, Chicken Cordon Bleu tends to be more of an American creation–rooted upon Chicken Kiev and basic schnitzel. ”Cordon Bleu” has also come to mean a kitchen method of a stuffing–for either chicken, veal or pork–

in a pinwheel manner.

Enjoy the Menu Shoppe finds…

Enjoy the Easter season.

2 whole boneless chicken breasts
Salt and pepper to taste
4 slices Swiss cheese
4 slices cooked ham, 1/8 inch thick
6 tbsp. flour
2 eggs, beaten
1 tbsp. water
6 tbsp. bread crumbs
4 tbsp. butter
Remove skin from chicken breasts.  Between two pieces of wax paper, flatten breasts with a wooden mallet until quite thin. Cut each into 2 pieces crosswise. Season to taste with salt and pepper. Lay a slice of cheese and slice of ham on each piece of breast and roll. Mix eggs with water and dip chicken in egg, then in flour, then in egg again and finally in crumbs. Melt butter in a flat baking dish and bake chicken at 350 degrees for 20 minutes or until lightly browned. Makes 4 servings.

Try this as hors d’oeurves amid Easter entertaining.

Or develop as a small plate snack or extra embellishment with a salad.

9 ounces ground chicken

1/4 cup cooked, diced ham

1 egg

1/2 cup bread crumbs

8 ounces Swiss cheese, cut into 1/2 inch cubes

canola oil for pan-frying

Preheat oven to 350 degrees F (175 degrees C).

Combine the chicken, ham, and egg in a large bowl until well blended. Gradually add bread crumbs until the mixture loses its stickiness and can be easily formed into balls. Form the chicken mixture around the cheese cubes, forming 2 inch balls. Place on a plate. Heat 1 1/2 inches of oil in a deep skillet to 350 degrees F (175 degrees C). Fry the balls until the outsides are golden brown, about 4 minutes. Drain on paper towels, and place in baking dish. Bake in preheated oven until cooked through and cheese is soft, about 20 minutes. Cool briefly before serving.

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Since classic mousse can be such an airy confection…

ideal for small plate nibbles.

Celebrate Chocolate Mousse.

The Menu Shoppe has it covered…

great tips for great menus.

Take a look at our handsome product portfolio.

For very special events and galas…add menu covers as keepsake momentos.

Cheers to your springtime creations.

The decadent smoky notes of Valrhona is ideal for this mousse.

1/2 pound bittersweet chocolate, preferably Valrhona, coarsely chopped, plus more for shaving

1 tablespoon Cognac or other brandy

4 large egg yolks

1/2 cup heavy cream

1/4 cup plus 1 teaspoon sugar

6 tablespoons unsalted butter, cut into small pieces

Pinch of salt

6 apricots, halved, or 3 peaches, quartered lengthwise, for serving

In a medium stainless-steel bowl, combine the egg yolks with

1/4 cup of the sugar and the Cognac. Set the bowl over a medium saucepan of simmering water. Using a handheld electric mixer, whisk the mixture constantly at medium speed until pale yellow and thick, about 4 minutes. Remove the bowl from the pan once in a while, whisking all the time, so the mixture doesn’t get too hot.

Remove the bowl from the saucepan, still whisking, and add the chopped chocolate, butter and salt. Set the bowl over the water and stir, using a wooden spoon or a heatproof spatula, over low heat until the butter and chocolate are melted. Remove the bowl from the heat and let the chocolate mixture cool to room temperature, stirring often. Refrigerate until slightly chilled, about 20 minutes.

In a medium stainless-steel bowl, whip the cream with the remaining 1 teaspoon of sugar until the cream holds soft peaks. Using a rubber spatula, blend one-third of the cream into the chocolate mixture to lighten it, then carefully fold in the remaining cream until blended. Cover and refrigerate the mousse until firm, at least

2 hours.  Spoon 1/3 cup of the mousse onto each plate. Set 2 apricot halves next to the mousse and shave some chocolate over each servings.

Pairing suggestion:  French Banyuls might be  one of the few wines that are strong and sweet enough to stand up to chocolate.

2 ounces semisweet chocolate, grated

2 tablespoons amaretto liqueur

1/2 cup sugar

3 large egg yolks

3/4 cup whipping cream

2 ounces semisweet chocolate, grated

1/2 cup toasted almonds, finely chopped

Whisk sugar and yolks in medium bowl until thick. Bring cream to boil in heavy medium saucepan. Gradually whisk hot cream into yolk mixture. Return mixture to same saucepan and stir over medium-low heat until custard thickens and coats spoon, about 3 minutes (do not boil). Remove from heat. Add chocolate to hot custard–stir until melted and smooth. Mix in amaretto. Cover and freeze until firm enough to shape, at least 3 hours and up to 24 hours.  Using 1 tablespoonful mixture per truffle, shape mixture into rounds–roll some rounds in almonds and some in chocolate. Arrange in single layer in waxed paper-lined container. Freeze up to 1 month. Serve frozen.

Pure and pristine…a classic for holidays.

2 large eggs

1/3 cup sugar

3 tablespoons Frangelico

6 ounces good-quality white chocolate, chopped

1 cup chilled whipping cream

Whisk eggs, sugar and Frangelico in large metal bowl to blend. Set bowl over saucepan of simmering water

(do not allow bottom of bowl to touch water) — whisk constantly until mixture thickens and thermometer inserted into mixture registers 140°F. for 3 minutes, about 7 minutes total. Remove bowl from over water. Add white chocolate–whisk until smooth. Cool completely, whisking occasionally. Beat cream in medium bowl to medium-firm peaks. Fold whipped cream into white chocolate mixture in 3 additions (mixture will be soft). Chill until spreadable, about 3 hours.

…and this cool and fresh springtime rendition.

Nonstick vegetable oil spray

22 chocolate wafer cookies

3 tablespoons sugar

1/4 cup unsalted butter, melted

6 ounces good-quality white chocolate, chopped

1 cup whole milk

3 large egg yolks

2 tablespoons unsalted butter

2 tablespoons green crème de menthe

2 tablespoons light crème de cacao

3/4 cup chilled whipping cream

Shaved white and dark chocolates for trim

Spray 9-inch-diameter glass or ceramic pie dish with nonstick spray. Finely grind chocolate cookies and sugar in processor. Blend in butter. Press crumb mixture onto bottom and up sides of prepared dish. Freeze.

Combine milk and salt in heavy small saucepan. Bring to simmer. Whisk egg yolks and cornstarch in medium bowl to blend well. Gradually whisk in hot milk mixture. Return mixture to same saucepan. Stir over medium-low heat until mixture thickens, about 6 minutes. Remove from heat. Add white chocolate and butter; whisk until smooth. Transfer custard to large bowl. Whisk in crème de menthe and crème de cacao. Set custard over another large bowl of ice water until cold and thick but not set, stirring often, about 30 minutes. Whip cream in medium bowl until stiff peaks form. Stir 1/3 of whipped cream into custard. Fold in remaining whipped cream. Pour filling into crust. Freeze at least 5 hours or up to 2 days. Trim with shaved chocolates.

If it’s on the menu…the Menu Shoppe has it covered.

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…with some fun treats and sophisticated sweets.

Classic comfort food.  Goober Goodies…

The Menu Shoppe has it covered…

special finds for daily specials.

1 cup creamy peanut butter

1/2 cup jelly

1 cup shortening

3/4 cup granulated sugar

3/4 cup firmly packed light brown sugar

2 eggs

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

2/3 cup very finely chopped peanuts

no-stick cooking spray

Combine the shortening, peanut butter, granulated sugar and brown sugar in large bowl.

Beat at medium speed of electric mixer until well blended. Beat in eggs and vanilla. Combine flour, salt and baking soda. Add gradually to creamed mixture at low speed. Beat until well blended. Cut parchment paper to line 17 x 11-inch pan. Press dough out to edges of paper. Spread with jelly to within 1/2-inch of edges. Lift up long side of paper. Loosen dough with spatula. Roll dough up jelly-roll fashion. Seal seam. Sprinkle nuts on paper. Roll dough over nuts. Press on any extra nuts. Wrap in plastic wrap. Place in plastic bag. Refrigerate overnight. Heat oven to 375 degrees F. Spray baking sheet with non-stick cooking spray. Unwrap dough. Cut into 1/2-inch slices. Place slices 2 inches apart on prepared baking sheet. Bake at 375 degrees F for 10 to 12 minutes or until set. Cool about 5 minutes on baking sheet before removing to cooling rack.

12 (5- by 3-inch) graham crackers, coarsely crumbled

1 cup salted roasted peanuts (2 1/2 oz)

1/8 teaspoon ground allspice

1 stick (1/2 cup) unsalted butter, melted

4 oz cream cheese, softened

1/2 cup smooth peanut butter

3 tablespoons unsalted butter, softened

2 tablespoons dark brown sugar

1 cup chilled heavy cream

1/2 teaspoon vanilla

1/2 cup plus 1/3 cup Concord grape jam (9 1/2 oz)

2 cups red and green seedless grapes, quartered lengthwise

Put oven rack in middle position and preheat oven to 350°F. Blend graham crackers, peanuts, and allspice in a food processor until nuts are coarsely ground. Transfer to a bowl, then add butter, stirring until crumbs are thoroughly moistened. Firmly press crumbs evenly over bottom and up sides of tart pan.

Bake shell until firm, about 10 minutes. Cool completely on a rack.

Beat together cream cheese, peanut butter, and butter in a bowl with an electric mixer at medium-high speed until fluffy, about 1 minute. Add brown sugar and beat until incorporated. Beat cream with vanilla in another bowl until it holds soft peaks, then fold into peanut butter mixture gently but thoroughly.

Spread 1/3 cup jam onto bottom of tart shell with offset spatula. Spread peanut butter mixture on top with cleaned offset spatula. Chill tart, loosely covered with plastic wrap, until firm, at least 3 hours. Just before serving, stir grapes with remaining 1/2 cup jam with a rubber spatula until coated. Spoon over tart.

If it’s on the menu…the Menu Shoppe has it covered.

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An all-time favorite.

Time-consuming prep for the real deal.

Versus quick and simple variations.

The Menu Shoppe has it covered…

great “finds” for great entertaining.

Enjoy these varieties…

1 cup rye flour

1/2 cup bread flour

2/3 cup water ( for the starter )

1/4 cup water ( for the dough )

1/2 tablespoon salt

1 tablespoon white sugar

1 tablespoon olive oil

1 tablespoon caraway seed

1 cup rye flour

1 cup bread flour

1 cup sourdough starter

1 teaspoon salt (optional)

The night before you want to bake the bread, feed the starter with 1 cup rye flour, 1/2 cup bread flour, and 2/3 cup water. Cover, and let stand at room temperature overnight. In a large bowl, mix together expanded starter, 1/4 cup water, salt, sugar, oil, seeds, and 1 cup each rye and bread flour. Add more or less flour as necessary to get a soft dough. Turn dough out onto a lightly floured surface, and knead until satiny. Place in a well oiled bowl, and turn once to oil the surface. Cover with a damp cloth. Allow to rise in a warm spot until doubled. Punch down dough, and shape into loaves. Place on a greased baking sheet. Allow to rise until doubled in bulk. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until it sounds hollow when thumped on the bottom. Alternate baking method for chewier, salty crust: Bake 20 minutes at 350 degrees F (175 degrees C). In a small bowl, mix together 1/2 cup water and 1 teaspoon salt. Remove loaves from oven and brush crust with salt water. Continue baking for 25 minutes more, brushing at 10 minute intervals.

2 1/2 cups bread flour

1/2 teaspoon salt

1 teaspoon cream of tartar

1 teaspoon baking soda

1/2 cup white sugar

1 teaspoon apple pie spice

1/3 cup cold butter

1 1/4 cups sourdough starter

2 tablespoons milk (optional)

Coarse sugar, for dusting (optional)

Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Whisk together the flour, salt, cream of tartar, baking soda, sugar, and apple pie spice in a mixing bowl. Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. Add the sourdough starter and mix by hand to form a soft dough. Turn the dough out onto a lightly floured surface and divide it into 4 pieces. Pat or roll one piece of dough into a 1/2-inch thick round. Cut it into 4 wedge-shaped pieces and place the scones on the prepared baking sheet about 1 inch apart. Repeat with remaining pieces of dough. Brush the tops of the scones with milk and sprinkle with coarse sugar, if desired.  Bake until the scones just start to turn golden, 12 to 15 minutes.

…and this great rendition…

1 small onion, finely chopped

6 tablespoons extra virgin olive oil

1 (28- to 32-oz) can whole tomatoes in juice, drained, seeded, and finely chopped

1/2 teaspoon sweet Spanish smoked paprika

1/2 teaspoon sugar

1/8 teaspoon salt

1 (20-inch) sourdough baguette, cut diagonally into 1/2-inch-thick slices

Cook onion in 3 tablespoons oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, 4 minutes. Reduce heat to low and cook, covered, stirring occasionally, until onion is golden and soft, 8 to 10 minutes more. Add tomatoes, paprika, sugar, and salt and cook, uncovered, over moderately low heat, stirring frequently, until mixture is very thick (jamlike), 25 to 30 minutes. Purée in a blender or food processor, then transfer to a bowl to cool. Preheat oven to 350°F. Brush both sides of bread slices with remaining 3 tablespoons oil, then arrange in 1 layer on a baking sheet and bake, turning once, until lightly toasted, about 15 minutes total. Serve toasts with confit.

If it’s on the menu…the Menu Shoppe has it covered.

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Especially with presentation reigning these days.

Have your menus shine with pithy presentation.

Nor merely of clams — but other seafood on the half shell.

The Menu Shoppe has it covered…

great tips for great menus.

…marinades and dips add other creativity

to half shell creations.

5 tablespoons rice vinegar

3 tablespoons peanut oil

1 teaspoon Asian sesame oil

1/2 teaspoon finely grated peeled fresh ginger

1 scallion, thinly sliced

1 fresh serrano chile or 1/2 fresh jalapeño chile, minced

1/4 teaspoon salt

1/8 teaspoon ground cumin

1 to 2 cups coarse salt for stabilizing clams on platter

24 small hard-shelled clams (2 1/2 pounds) such as littlenecks (less than 2 inches wide), scrubbed well

Whisk together all ingredients except coarse salt and clams (to make mignonnette sauce).

Prepare grill for cooking. If using a charcoal grill, open vents in bottom of grill.

Cover a large platter with a 1/2-inch layer of coarse salt to hold clams in place for serving. Grip 1 clam in a kitchen towel with its “hinge” facing toward you. Working over a bowl to catch any clam liquor, slide knife in between the 2 shells at a point opposite hinge and rotate clam, sliding knife between shells, until knife reaches hinge. Cut through hinge, being careful to avoid hitting center of clam. Open shells, sliding knife along underside of top shell to detach it from clam. Pull top shell off and discard, keeping clam in bottom shell, and slide knife under clam to loosen, preserving as much clam liquor as possible in bowl.

When fire is moderately hot–set rack on grill. Using tongs, arrange clams on the half shell in 1 layer on rack and spoon some reserved liquor on them. Once clam liquor reaches a boil, allow clams to grill, uncovered, until just cooked through, 3 to 4 minutes. Carefully transfer clams with tongs to platter and drizzle with mignonnette.

epicurious.com/recipes/food/views/Grilled-Clams-on-the-Half-Shell-with-Ginger-Mignonnette-106992.

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Grandly gossamer.  Elegantly ethereal.

Fabulously festive for springtime occasions.

Discover the Menu Shoppe “finds”.

Whether dessert menus require freshening…new menu covers, or for bakeries and bistros, perhaps a trending  LED  Board for daily specials–or our ‘NEW’ Menu Show Off Card Holders–to amplify your offerings.

…as for the gossamer delights…

1 1/4 cups finely ground gingersnap cookie crumbs (about 25 cookies ground in processor)

2 tablespoons sugar

1 teaspoon minced crystallized ginger

5 tablespoons unsalted butter, melted

2 cups ice cubes

1/4 cup water

1 envelope unflavored gelatin

3/4 cup plus 2 tablespoons sugar

3/4 cup strained fresh lemon juice

4 large egg yolks

2 teaspoons finely grated lemon peel

1/8 teaspoon fine sea salt

1 1/4 cups chilled whipping cream

1/4 cup powdered sugar

Lemon peel strips from 1 lemon, removed with citrus zester

Position rack in center of oven and preheat to 350°F. Mix gingersnap cookie crumbs, sugar, and ginger in medium bowl. Add melted butter and stir until mixture is evenly moistened. Transfer crumb mixture to 9-inch-diameter glass pie dish; press crumbs firmly and evenly onto bottom and up sides to top of dish. Bake until crust is firm and slightly darker in color, about 8 minutes. Cool crust completely.

Pour enough cold water into medium bowl to come halfway up sides–add 2 cups ice cubes and set aside.

Pour 1/4 cup water into small bowl; sprinkle gelatin over.

Let stand until gelatin softens, about 15 minutes.

Whisk 3/4 cup sugar, lemon juice, egg yolks, grated lemon peel, and salt in heavy medium saucepan to blend. Whisk constantly over medium heat until mixture thickens very slightly (mixture will coat spoon but will not be thick like curd) and thermometer inserted into mixture registers 160°F, about 6 minutes (do not boil).

Add gelatin mixture; whisk until gelatin dissolves and mixture is smooth, about 1 minute. Place saucepan in bowl with ice water until lemon filling is cool to touch, whisking occasionally, about 8 minutes. Transfer lemon filling to large bowl. Using electric mixer, beat whipping cream with powdered sugar in another medium bowl until peaks form. Fold 1/4 of whipped cream into lemon filling until incorporated. Fold in remaining whipped cream in 3 additions. Transfer filling to cool crust, mounding slightly in center. Refrigerate pie until filling is set, about 4 hours.

NOTE: Can be made 1 day ahead. Keep refrigerated. Let stand at room temperature 20 minutes before serving.

Toss lemon peel strips with remaining 2 tablespoons sugar in small bowl–let stand 10 minutes. Twist peel to form curls. Trim center of pie with lemon peel curls.

To make lemon peel curls:

Remove peel in long strips using a citrus zester or channel knife. Twist strips around chopstick to form curls–then slide curls off.

…and this citrus-y version

2 1/2 cups cake flour

1 1/2 cups granulated sugar

1 teaspoon baking powder

1/2 teaspoon salt

1/3 cup vegetable oil

5 large egg yolks, at room temperature

Finely grated zest of 1 lemon

Finely grated zest of 1 orange

Finely grated zest of 1 lime

1 teaspoon pure lemon extract

1 teaspoon pure orange extract

1 teaspoon pure vanilla extract

3/4 cup fresh grapefruit juice

8 large egg whites, at room temperature

1/2 teaspoon cream of tartar

Preheat the oven to 325° and position a rack in the lower third.

In a bowl, whisk the cake flour with 1 cup of the granulated sugar, the baking powder and salt. Make a well in the center and add the oil, egg yolks, zests, extracts and grapefruit juice. Slowly whisk the liquids into the flour, then whisk vigorously until smooth, about 30 seconds.  In a bowl, using an electric mixer, beat the egg whites at medium speed until frothy. Add the cream of tartar and beat until very soft peaks form. Gradually add the remaining 1/2 cup of granulated sugar and beat until glossy but not stiff, about 1 minute. Fold one-fourth of the beaten whites into the batter, then fold in the rest. Scrape the batter into an ungreased 10-by-4-inch angel food cake pan (not nonstick) with a removable bottom. Bake the cake for 50 minutes, or until a toothpick inserted in the center comes out clean. Invert the cake onto the neck of a wine bottle; let cool. Run a knife around the inside of the pan and remove the outer ring. Run the knife around the tube and along the bottom and remove the tube. Cut the cake into wedges and sift with confectioners’ sugar. Serve with the frozen yogurt and oranges.

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How’s your springtime dessert menu?

This find is infused with kirschwasser…for extra dazzle.

1 2/3 cups all-purpose flour

2/3 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1/2 cup shortening

1 1/2 cups white sugar

2 eggs

1 teaspoon vanilla extract

1 1/2 cups buttermilk

1/2 cup kirschwasser

1/2 cup butter

3 1/2 cups confectioners’ sugar

1 pinch salt

1 teaspoon strong brewed coffee

2 (14 ounce) cans pitted Bing cherries, drained

2 cups heavy whipping cream

1/2 teaspoon vanilla extract

1 tablespoon kirschwasser

1 (1 ounce) square semisweet chocolate

Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside. Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirschwasser.  In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee– beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers. In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirschwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.

The classic Spanish ragout is such a popular delight–especially with proper presentation–tableside.  Seasonal variations too.

Enjoy the Menu Shoppe “finds”…

greats tips for great menus.

Present a fabulous menu…

explore our handsome product portfolio–whether standard or specialty menus, LED Boards or trending accompaniments.

2 large fresh fennel bulbs–trimmed, each cut into 8 wedges–2 tablespoons chopped fronds reserved

12 ounces baby carrots (about 4 bunches) trimmed, peeled

8 ounces turnips, peeled, cut into 3/4-inch pieces (about 1 1/2 cups)

8 ounces red-skinned new potatoes, halved

1/4 cup plus 3 tablespoons olive oil

1/4 cup plus 1 tablespoon chopped fresh parsley

4 garlic cloves, chopped

1 tablespoon paprika

1 teaspoon saffron threads, crushed

1 teaspoon salt

1 onion, chopped

1 14-ounce can vegetable broth

2 1/4 cups arborio rice or medium-grain rice

4 plum tomatoes, chopped– juices reserved

2 cups water

3/4 cup dry white wine

1 pound asparagus, trimmed, cut into 1-inch pieces

1 cup drained canned garbanzo beans (chickpeas)

Preheat oven to 450°F. Toss fennel bulbs, carrots, turnips, potatoes, and 1/4 cup oil in large bowl. Sprinkle generously with salt and pepper. Transfer to large rimmed baking sheet. Roast until tender and brown around edges, about 1 hour. Finely mince 1/4 cup parsley and garlic together. Transfer to small bowl. Stir in paprika, saffron and 1 teaspoon salt. Heat 3 tablespoons oil in large skillet over medium-high heat. Add onion and sauté until soft, about 8 minutes. Add tomatoes; sauté 2 minutes. Add rice and parsley mixture; stir 2 minutes. Stir in broth, water, and wine–bring to boil. Reduce heat to low, cover and simmer 15 minutes. Stir in asparagus, garbanzo beans, and roasted vegetables. Increase heat to medium-low; cover and simmer until liquid is absorbed, stirring often, about 20 minutes. Season paella with salt and pepper. Transfer to large platter. Sprinkle with fennel fronds and remaining parsley.

A classic.  Artisanal depends on creativity.

4 cleaned small squid, bodies sliced into 1/4-inch-wide rings, tentacles left whole

2 cups medium-grain Spanish paella rice or risotto rice, such as Arborio or Carnaroli

12 jumbo shrimp in their shells

16 mussels, scrubbed and debearded

1 cup dry white wine

3 cups fish or chicken stock–add more as needed

1 large onion, finely chopped

5 tablespoons olive oil

2 garlic cloves, crushed to a paste or finely chopped

2 tomatoes, peeled and chopped

1/2 teaspoon sugar

1 teaspoon pimentón dulce (or sweet paprika)

A good pinch of saffron threads

Salt to taste

Add 4 quartered small artichoke hearts or bottoms, fresh or defrosted frozen, a good handful of peas, green beans or broad beans cut into short lengths, or roasted red peppers, cut into strips, with the rice.

To use lobster, ask the fishmonger to cut a live lobster into pieces. Or boil it whole and cut it up.  Excellent for presentation.

…and this unique rendition.  Also ideal for small plate offerings.

1/2 lb Spanish chorizo cut into 1/4-inch dice

3/4 lb sea scallops,  halved crosswise (quartered if large)

3/4 lb medium shrimp in shell–peeled and deveined

1/2 cup dry white wine

1 1/2 cups chicken broth

1 large garlic clove, minced

1/2 cup finely chopped shallot

1 tablespoon fresh lemon juice

1 (10-oz) box couscous (1 1/2 cups)

1/4 teaspoon crumbled saffron threads

1 cup frozen peas, thawed

1 large red bell pepper, finely diced

1 cup coarsely chopped drained pimiento-stuffed green olives (5 oz)

1/3 cup finely chopped fresh flat-leaf parsley

1/3 cup fresh lemon juice

1/3 cup extra-virgin olive oil

2 large garlic cloves, chopped

3/4 teaspoon salt

1/2 teaspoon black pepper

1/8 teaspoon cayenne

Accompaniment: lemon wedges

Heat oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté chorizo and shallot, stirring, until chorizo is golden brown on edges, 3 to 4 minutes. Add garlic and sauté, stirring, 1 minute. Transfer mixture to a large bowl, scraping out skillet with a rubber spatula. Bring broth and wine to a boil in a 2 1/2-quart saucepan and cook shrimp, covered, until just cooked through, about 45 seconds. Transfer shrimp with a slotted spoon to a small bowl. Bring liquid in saucepan back to a boil and cook scallops, covered, until just cooked through, about 2 minutes. Transfer scallops with slotted spoon to bowl with shrimp and pour any liquid accumulated in bowl back into pan. Add lemon juice to seafood, then add salt and pepper to taste and toss to combine. Put couscous in a metal bowl. Reserve 1 3/4 cups cooking liquid in saucepan and discard remainder. Add saffron and bring liquid to a boil and pour over couscous. Let stand, covered tightly with plastic wrap, 5 minutes. Fluff couscous with a fork and add to chorizo. Stir in peas, bell pepper, olives, and seafood and toss to combine.

Blend lemon juice, oil, garlic, salt, black pepper, and cayenne in a blender until smooth and pour over seafood salad, tossing to combine well. Let stand 30 minutes at room temperature to allow couscous to absorb dressing.

Stir in parsley and season salad with salt and pepper.

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Fresh spinach salad is a boundless bounty for fresh creations.

Enjoy the Menu Shoppe’s finds…for memorable menus.

4 cups baby spinach leaves

1 1/2 cups quinoa (9 to 10 ounces) rinsed, drained

2 15- to 16-ounce cans garbanzo beans — rinsed, drained

1 3/4 cups 1/3-inch cubes unpeeled English hothouse cucumber

1 1-pint container multicolored baby heirloom tomatoes, halved (2 1/2 cups)

1 cup (packed) fresh mint leaves

1 1/2 cups coarsely crumbled feta cheese–divided

1/4 cup Sherry wine vinegar

2 1/2 teaspoons smoked paprika

1/2 cup olive oil

Place quinoa in large saucepan–add enough salted water to cover quinoa by 1 inch. Bring to boil. Reduce heat to medium-low–cover and simmer until quinoa is tender, 15 to 16 minutes. Drain. Chill until cool. Meanwhile, combine spinach leaves, garbanzos, cubed cucumber, halved tomatoes, mint leaves, and half of feta cheese in extra-large bowl. Add cooled quinoa and toss gently to blend. Whisk vinegar and smoked paprika in small bowl. Gradually whisk in oil. Season dressing with salt and pepper. Pour dressing over salad–toss to coat.

Season generously with salt and pepper. Sprinkle remaining feta over.

3 cups (3 ounces) baby spinach leaves

8 arugula leaves

12 medium asparagus spears, trimmed and lower half peeled

8 arugula leaves

1/4 fresh mango, finely diced

2 teaspoons fresh chives, sliced into 1/2-inch lengths

1/2 teaspoon olive oil

3 ounces prosciutto, sliced into thin ribbons*

*To thinly slice the prosciutto, pile up the slices, roll them into a cigar, then thinly slice crosswise and peel apart the resulting ribbons.

1 large ripe mango, peeled, pitted, and roughly chopped (or 1 1/4 cups frozen mango cubes, thawed)

4 teaspoons nonfat plain yogurt

3 tablespoons rice wine vinegar

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

In blender, purée mango, yogurt, and vinegar until silky smooth, about 1 to 2 minutes. Stir in salt and pepper and set aside.

Have ready a large bowl of ice and cold water. In medium saucepan over high heat, bring salted water to a boil. Add asparagus and boil, uncovered, until crisp-tender, about 3 minutes. Drain, then immediately plunge spears into ice water to stop cooking. Drain again and pat dry. In medium bowl, toss together spinach and arugula. In small bowl, toss mango and chives with olive oil. To plate, pour 1/4 cup mango dressing into center of each of 4 plates. Lay three asparagus spears side-by-side over each pool of dressing, then top each with 1/4 of salad greens. Sprinkle with mango-chive mixture, then top with prosciutto.

1 1/2 tablespoons dried currants

1 1/2 tablespoons pine nuts, toasted, coarsely chopped

1 1/2 tablespoons balsamic vinegar

1 1/2 teaspoons minced shallot

1/2 teaspoon sugar

2 tablespoons olive oil

Whisk first 5 ingredients in small bowl. Whisk in oil. Season with salt and pepper.

Toss spinach with vinaigrette in large bowl. And cheese and toss.

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Versatile.  Creative.  Whether as entrees…

or luncheons or small plate offerings.

Fabulous for springtime buffets too.

The Menu Shoppe has it covered…

great tips for great menus.

Cheers to your springtime menu.

Chic + nutritious.

2 6-ounce bags fresh baby spinach

6 cups canned low-salt chicken broth

1/3 cup chopped fresh cilantro

3 5- to 6-inch corn tortillas, cut into thin strips

1 tablespoon vegetable oil

3 to 4 tablespoons fresh lime juice

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper

Preheat oven to 450°F. Toss tortilla strips and vegetable oil in large bowl to coat. Transfer strips to baking sheet. Bake until crisp, stirring occasionally, about 15 minutes. Bring chicken broth, cumin, and cayenne pepper to simmer in heavy large saucepan over medium heat. Add fresh spinach and cook until spinach is wilted but still bright green, about 4 minutes. Add cilantro and 3 tablespoons lime juice. Season soup to taste with salt and pepper, adding more lime juice if desired. Ladle soup into bowls, top with tortilla strips and serve.

Add a dollop of sour cream or drizzle with bleu cheese dressing for extra zest.

Perfect for holiday time.

2 (10-ounce) packages frozen chopped spinach, thawed

6 matzos (about 6 inches square)

6 ounces feta, crumbled (1 1/2 cups), divided

1 (16-ounce) container cottage cheese

2 cups whole milk

3 large eggs

1medium onion, finely chopped

3 tablespoons olive oil

1/3 cup plus 2 tablespoons chopped dill, divided

1/4 teaspoon grated nutmeg

Preheat oven to 400°F with rack in middle.

Cook onion in oil in a large heavy skillet over medium heat, stirring occasionally, until golden, 12 to 15 minutes. Place spinach in a sieve and press out as much liquid as possible. Add spinach to onion and cook, stirring occasionally, 5 minutes. Remove from heat and stir in 1/3 cup dill, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Purée cottage cheese in a blender with milk, eggs, nutmeg, and 1/2 teaspoon each of salt and pepper until smooth. Reserve 2 cups in a bowl and stir remainder into spinach with 1 cup feta. Stack matzos in a deep dish and pour reserved cottage-cheese mixture over them. Let stand 15 minutes to soften. Arrange 2 soaked matzos side by side in a generously oiled 13- by 9- by 2-inch (3-quart shallow) baking dish. Pour in half of spinach filling. Cover with 2 more matzos, then pour in remaining filling. Put remaining 2 matzos on top and pour any remaining cottage-cheese mixture over them. Sprinkle with remaining 1/2 cup feta.

Bake, uncovered, until golden and set, 30 to 35 minutes. Cool 10 minutes, then serve sprinkled with remaining 2 tablespoons dill.

So springtime fresh.

3 10-ounce packages frozen chopped spinach, thawed

5 tablespoons butter

2 tablespoons flour

1/2 cup whipping cream

1/2 cup milk

Pinch of ground nutmeg

Pinch of ground cloves

2/3 cup grated manchego or Parmesan cheese

Preheat oven to 375°F. Light butter 8-inch or 9-inch glass pie dish. Squeeze spinach very dry. Melt 3 tablespoons butter in heavy medium skillet over medium-high heat. Add spinach and sauté 3 minutes. Season with salt and pepper.  Spread spinach evenly in prepared pie dish. Melt remaining 2 tablespoons butter in heavy medium saucepan over medium heat. Add flour and whisk 2 minutes; do not let mixture brown. Gradually add cream, then milk, whisking until mixture is smooth. Cook until sauce is thick, whisking frequently, about 6 minutes. Add nutmeg and cloves. Season with salt and pepper. Spoon sauce over spinach. Sprinkle cheese over. Bake until cheese is golden and sauce bubbles, about 15 minutes.

Savory and savvy for special spring occasions

1 10-ounce package frozen chopped spinach, thawed, squeezed dry

18 ounces skinless boneless salmon fillets, cut into 2-inch pieces

4 ounces bay scallops

1/2 cup fresh breadcrumbs– from French bread

1 large egg

1 1/4 teaspoons salt

1/4 teaspoon ground white pepper

1/8 teaspoon hot pepper sauce

1 1/2 cups chilled whipping cream

1 tablespoon butter

3 tablespoons finely chopped shallots

1/2 cup dry vermouth

Nonstick vegetable oil spray ( for loaf pan )

Preheat oven to 325°F. Spray nonstick spray inside 8  1/2-inch loaf pan. Melt butter in small saucepan over medium-low heat. Add shallots; sauté until tender, about 2 minutes. Add vermouth and simmer until liquid is reduced to 1 tablespoon, about 6 minutes. Cool. Finely chop salmon and scallops in processor. Add shallot mixture, breadcrumbs, egg, salt, pepper and pepper sauce. With machine running, gradually add cream and process just until puréed. In medium bowl, mix spinach with 1 cup salmon purée. Spread half of remaining purée in pan. Spread spinach mixture over purée in pan. Spread remaining salmon purée over spinach mixture. Cover with buttered waxed paper. Place loaf pan in roasting pan. Add enough hot water to roasting pan to come 1/2 inch up sides of loaf pan. Bake terrine until thermometer inserted into center registers 140°F, about 55 minutes. Transfer loaf pan to rack and cool. Remove waxed paper. Cover and chill until cold, at least 4 hours and up to 1 day. Invert terrine onto platter. Cut crosswise into 12 slices. Transfer 1 slice to each plate. Spoon Cucumber-Dill Sauce alongside. Trim with dill sprigs.

Elegant accompaniment to springtime buffet

1 10-ounce package frozen chopped spinach, thawed, drained, squeezed dry

2 cups grated smoked Gouda cheese (about 7 ounces)

1 cup shopped shallots (about 6 ounces)

2 1/2 cups whole milk

5 tablespoon butter

1/4 cup all purpose flour

4 large eggs, separated

3/4 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon ground nutmeg

Preheat oven to 350°F. Butter 11 x 7 x 2-inch glass baking dish. Bring milk to boil in medium saucepan. Remove from heat. Melt 4 tablespoons butter in heavy medium saucepan over low heat. Add flour; stir 3 minutes. Gradually whisk in warm milk. Increase heat to medium–whisk constantly until mixture is thick and smooth, about 4 minutes. Remove sauce from heat. Whisk in yolks. Cool slightly. Melt 1 tablespoon butter in large skillet over medium heat. Add shallots; sauté until tender, about 3 minutes. Transfer to large bowl. Mix in sauce, spinach, 1 1/3 cups cheese, salt, pepper and nutmeg. (Can be made 2 hours ahead. Cover and let stand at room temperature. Stir over low heat until just lukewarm before continuing). Using electric mixer, beat egg whites in large bowl until stiff but not dry. fold whites into spinach mixture in 2 additions. Transfer to prepared baking dish. Sprinkle remaining 2/3 cup cheese over. Bake until puffed and set about 45 minutes.

Classic elegance especially for springtime celebrations.

So versatile too…

as a main dish or small plate.  Rustic ragout or dainty nibble.

The Menu Shoppe has it covered…great tips for great menus.

Cheers to your springtime menus.

three 1 1/2-pound live lobsters

2 tablespoons plus 1 teaspoon medium-dry sherry

3 tablespoons plus 1 teaspoon brandy

1/2 stick (1/4 cup) unsalted butter

4 large egg yolks, beaten well

1 1/2 cups heavy cream

1/4 teaspoon freshly grated nutmeg

cayenne to taste

toast points as an accompaniment

Into a large kettle of boiling salted water plunge the lobsters, head first, and boil them, covered, for 8 minutes from the time the water returns to a boil. Transfer the lobsters with tongs to a cutting board and let them cool until they can be handled. Break off the claws at the body and crack them. Remove the claw meat and cut it into 1/2-inch pieces. Halve the lobsters length-wise along the undersides, remove the meat from the tails, discarding the bodies, and cut it into 1/2-inch pieces.

In a heavy saucepan cook the lobster meat in the butter over moderate heat, stirring occasionally, for 2 minutes, add

2 tablespoons of the Sherry and 3 tablespoons of the brandy, and cook the mixture, stirring, for 2 minutes. Transfer the lobster meat with a slotted spoon to a bowl. Add the cream to the Sherry mixture and boil the mixture until it is reduced to about 1 cup. Reduce the heat to low and stir in the remaining

1 teaspoon sherry, the remaining 1 teaspoon brandy, the nutmeg, the cayenne, and salt to taste. Whisk in the yolks, cook the mixture, whisking constantly, until it registers 140°F. on a deep-fat thermometer, and cook it, whisking, for 3 minutes more. Stir in the lobster meat and serve the lobster Newburg over the toast.

Or this variation…

1/2 pound cooked lobster meat, cut into bite-size pieces

1/2 pound medium shrimp, shelled and deveined

1/2 pound sea scallops, halved horizontally

1/2 pound haddock or hake fillet, cut into 1 inch pieces

1/2 cup dry sherry, such as fino or amontillado

1 stick (4 ounces) unsalted butter

3 tablespoons all-purpose flour

2 cups light cream

1/2 teaspoon sweet paprika

Pinch of freshly grated nutmeg

Salt and freshly ground pepper

Melt 4 tablespoons of the butter in a medium saucepan. Whisk in the flour and cook over low heat for 1 minute. Whisk in the cream and sherry and bring to a simmer over moderately high heat. Whisk in the paprika and nutmeg over low heat. Cook, whisking often, until no floury taste remains, about 5 minutes. Meanwhile, in a large saucepan, melt the remaining 4 tablespoons of butter. Add the scallops and haddock and cook over moderate heat, stirring gently, until the haddock starts to turn white, about 3 minutes. Add the shrimp and lobster and cook, stirring, for 2 minutes. Add the cream sauce and simmer over low heat until the seafood is cooked, about 3 minutes longer. Season with salt and pepper and serve.

Suggested pairing:  an earthy Meursault, to play off the sherry notes.

…and then some ready-made fabulous offerings…

From Williams Sonoma…

Our Lobster Newburg is a delicate blend of lobster mixed with cream and dash of sherry.  Ladled over toast points.  Swirl into pasta.  Our  version features airy puff pastry shells…from award-winning Dufour Pastry Kitchens.

* Delivery: for Passover and Easter, please order by March 30th.

From gilttaste.com gilttaste.com and Hancock Gourmet: This Lobster Newburg features real Maine lobster and creamy, buttery sauce tinged with sherry.

Other creativity is up to the kitchen.  Toast points or pasta. Bisque or bouche.

If it’s on the menu…the Menu Shoppe has it covered.

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Toasting triple decker breakfast delights.

The Menu Shoppe has it covered…

more great tips for great menus.

A great breakfast site too…

from Mr. Breakfast, mrbreakfast.com  devoted to all things breakfast.

3 1/2 tablespoons golden flax seed finely ground

12 tablespoons water
1 1/2 cups plain soy milk
1 tablespoon vinegar
1 1/2 cups unbleached self-rising flour
3 tablespoons maple syrup
3 tablespoons canola oil
3/4 cup finely chopped pecans

Beat finely ground flax seed with water until it forms a “beaten egg” consistancy. Mix vinegar into soy milk and let sit a couple of minutes. Add flour 1/2 cup at a time to the flax seed mixture, alternating with 1/2 cup of the curdled soy milk, until all are incorporated. Mix in maple syrup and canola oil, then add pecans. Ladle onto hot waffle maker.

1/2 cup pure maple syrup
1/4 cup pecans – toasted lightly and chopped coarse
2 teaspoons orange juice or fresh lemon juice
1/3 cup all-purpose flour
1/3 cup yellow cornmeal
1 Tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 ripe medium banana
1/3 cup water
2 large eggs
2 Tablespoons unsalted butter – melted vegetable oil for brushing waffle iron

In a small saucepan, bring maple syrup and pecans to a boil and stir in juice. Remove syrup from heat and keep warm, covered. In a bowl, whisk together flour, cornmeal, sugar, baking powder and salt. Quarter banana and in a blender puree with water. Transfer puree to another bowl and whisk in eggs and melted butter. Add flour mixture and stir until combined well.

Heat a well-seasoned or non-stick waffle iron until hot and brush lightly with oil. Pour half of batter into iron and cook waffle according to manufacturer’s instructions. Transfer waffle to a baking sheet and keep warm, uncovered, in oven. Make another waffle with remaining batter in same manner. Serve waffles with syrup.

1/4 cup brown sugar
1 Tablespoon cornstarch
1/2 cup maple syrup
1/2 cup water
2 cups fresh or frozen blueberries
1 Tablespoon lemon juice
1/8 teaspoon nutmeg

n a saucepan, combine brown sugar and cornstarch. Gruadually blend in maple syrup and water. Cook, stirring, until thick and bubbly, about 1 minute. Stir in blueberries, lemon juice, and nutmeg. Cool slightly.

2 cups pure maple syrup
1 and 1/2 teaspoon Meyers Dark Rum
1/8 teaspoon rum extract

Simply stir all ingredients together and serve. Enjoy!

…and this savory treat

1 lb thick sliced bacon
1/2 cup light brown sugar
1/2 cup finely ground pecans

Preheat oven to 400F

Place a sheet of tin foil on a cookie sheet, then place a rack on top of the sheet, and lay the bacon on the rack.

Combine sugar and pecans, then press on top of bacon, pressing lightly to adhere to the bacon.  Bake for 25 to 30 minutes on the middle rack of the oven. Let bacon sit for 5 minutes before serving.

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Celebrating Melba Toast and Dips.

Simple.

Impeccable.  Spring holiday entertaining.  Special occasion canapes.

Or simply a savory snack.

Discovery the Menu Shoppe “finds”…great tips for great menus.

4 slices of homemade-style white bread

1 tablespoon unsalted butter, melted

1/8 teaspoon dried dill, crumbled

1/8 teaspoon dried thyme, crumbled

In a small bowl stir together the butter, the dill, the thyme,

and salt and pepper to taste. Roll each slice of bread as thin as possible with a rolling pin and trim and discard the crusts. Brush both sides of the bread with the butter mixture, cut each slice diagonally into 2 triangles, and bake the triangles on a baking sheet in the middle of a preheated 350°F. oven, turning them once, for 15 minutes, or until they are browned lightly and crisp. Let the toasts cool on the rack.

1-pound eggplant, cut into 1/4-inch dice

1 medium onion, chopped

2 plum tomatoes, seeded and diced

1/3 cup olive oil

3 tablespoons fresh lemon juice

1/4 cup fresh basil leaves, washed well, spun dry, and minced

2 tablespoons minced fresh parsley leaves

1 teaspoon salt

In a large heavy skillet cook onion in oil over moderate heat, stirring, until softened.

Add eggplant and salt and cook, stirring, until eggplant begins to brown, about 10 minutes. Cover skillet and cook eggplant, stirring occasionally, 5 minutes, or until tender. Remove skillet from heat and cool eggplant. Stir in remaining ingredients and salt and pepper to taste. Serve eggplant dip with toasts or crudités.

2 (12.5 ounce) cans water-packed tuna, drained

15 pimento-stuffed green olives

1 (.25 ounce) package unflavored gelatin

1 cup mayonnaise

1/2 cup ketchup

1/4 teaspoon paprika

1 pinch white pepper

1 tablespoon white sugar

Slicing crosswise, cut each stuffed olive into 3 or 4 slices. Spray a small 3-cup terrine, or decorative mold with a flat bottom, with non-stick spray. Carefully cover the bottom of the terrine with the sliced olives, making sure that the pimentos stay in the center of the olives. In a small saucepan over low heat, heat 1/2 cup of water. Stir in the gelatin until it completely dissolves, stirring constantly so that the gelatin does not burn. Place the tuna, mayonnaise, ketchup, paprika, white pepper and sugar in an electric blender. Process until smooth. Add the gelatin into the mixture and process again until it becomes a uniform paste. Carefully spoon the tuna mixture into the terrine over the olives until the dish is full to the rim. Refrigerate for at least 2 hours. When ready, remove the tuna mousse from the mold and serve.

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