This month, we have a delicious and inventive dinner/dessert combo. Our dinner recipe hails from Bella Main Street Market in Baker City, while our dessert recipe comes from Sally Hameister (Live Wire Craft Services Provider, and mother of Live Wire Host Courtenay Hameister). If you enjoy fresh spring vegetables and decadent berry desserts, you'll love this meal!
BELLA’s Spring Asparagus Lasagna
-Large Won-Ton or Chinese Eggroll Wraps
-1 teaspoon fresh chives
-2 Tablespoons butter
-½ (one-half) lb. asparagus, steamed
-2 cloves garlic, finely chopped
-4 oz. pancetta, chopped
-½ (one-half) cup chanterelle or oyster mushrooms
-2 oz. Fontina, grated
-1 ½ (one and one-half) Tablespoons flour
-4 oz. Aged Feta, crumbled
-½ (one-half) cup half and half
-1 cup white wine
-1 teaspoon fresh sage, finely chopped
-2 sundried tomatoes, diced
-Fresh nutmeg and black pepper
1. Prepare 9 x 9 baking dish by spraying with olive oil. Preheat oven to 350°.
2. Preheat a sauté pan and cook pancetta until done but not crisp. Remove pancetta from pan and set aside. Add garlic, sauté until transparent.
3. Add mushrooms to garlic and sauté briefly just until glossy and limp, stir in chives, sundried tomatoes and pancetta. Remove and set aside.
4. Melt butter in pan, sift in flour and whisk until no lumps remain.
5. Whisk in wine and sage and cook until slightly reduced.
6. Whisk in heated half and half (heating reduces chance of cream “breaking”) and cook until slightly thickened. Remove from heat.
7. Layer wraps, sauce, asparagus, mushroom mixture, and cheeses in three layers starting with wraps and ending with cheeses. Grate a bit of fresh nutmeg over each layer and grind a bit of pepper to taste.
8. Cover with lid or foil and bake for 15 minutes, then uncover and cook for 5-10 minutes longer until internal temperature is about 135° and top is evenly browned. Let set for 15 minutes before cutting and serving. Serve with fresh greens and good bread.
Personal note from Bella's Beverly Calder: “I like fresh spring asparagus cooked in browned butter with a bit of garlic, but if I’ve got the time, this lasagna is a show stopper!”
Sally Hameister's Hazelnut-Raspberry Brownies
Brownie Layer:
-4 oz. bittersweet or semisweet chocolate, chopped
-2 oz. unsweetened chocolate, chopped
-½ C.(one-half cup) unsalted butter
-1 ¼ C. (one and one-fourth cup) sugar
-2 t. (two teaspoons) vanilla
-½ t. (one-half teaspoon) salt
-3 eggs
-¾ C. (three-fourths cup) all-purpose unbleached flour
-¾ C. (three-fourths cup) finely chopped Hazelnuts
Topping:
-1 8 oz. cream cheese, softened
-2/3 C. (two-thirds cup) sugar
-2 t. (two teaspoons) lemon juice
-1 egg
-1 t. (one teaspoon) vanilla
-2 T. (two Tablespoons) all-purpose flour
-1 ½ C. (one and one-half cup) fresh raspberries
-1 T. (one Tablespoon) sugar
Preheat oven to 350 degrees F. Generously grease and flour 13X 9 pan and set side.
For brownie layer, melt the chocolate and butter in pan over simmering water, stirring now and then. Remove and cool. Whisk in ¼ C. (one-fourth cup) sugar and three eggs, one at a time. Whisk in 2 tsp. (two teaspoons) vanilla and salt. Stir in ¾ C. (three-fourths cup) flour and add the hazelnuts until well blended. Spread batter evenly into baking pan.
For cheesecake layer, beat cream cheese and 2/3 C. (two-thirds cup) sugar until combined. Beat in lemon juice, egg and vanilla until blended and add 2 T. (2 Tablespoons) flour until all is combined. Spread over brownie layer and evenly distribute the raspberries over the top. Sprinkle all with 1 T. (one Tablespoon) sugar.
Bake for 35-40 minutes until top is slightly browned and puffy. Cool (completely) on wire rack. Cover and chill in refrigerator for at least six hours or overnight. Cut into bars and serve cold. Store covered in refrigerator or freeze for a month to six weeks.
Personal note from Sally: "I personally love the raspberry-chocolate combination, but I think strawberries or even blueberries would work. When the berries are in season (in Oregon), it’s difficult to resist using them in just about everything!"
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