Appetizers. Asian Meatballs - Makes 10 to 15 golf ball sized meatballs. Pickled Cucumbers. Tomato Bruschetta

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1 Appetizers Asian Meatballs - Makes 10 to 15 golf ball sized meatballs 1 lb. ground beef 2 tbsp. brown sugar 2 tsp. ground ginger 1 egg 1 tsp. salt & pepper ¼ cup bread crumbs 2 tbsp. sautéed onions Combine all ingredients together in a bowl, mold in meatballs, and cook in oven at 350 degrees for approximately 15 minutes until cooked through Pickled Cucumbers English Cucumber thinly sliced ½ cup of sugar ½ cup of apple cider vinegar Slice cucumber into thin slices and place inside plastic storage bag. Mix sugar and vinegar together until sugar is completely dissolved and combine with cucumbers, let stand for approximately 4 hours Tomato Bruschetta 1 medium size baguette 3 Roma Tomatoes 1 tbsp. Olive Oil 1 garlic clove 1 tsp. of salt & pepper 3 basil leaves minced Dice tomatoes and place in colander to drain off excess liquid, when completely drained place in mixed bowl with other ingredients and mix thoroughly. Slice baguette into thin slices, drizzle with olive oil, seasoned with salt and toast in oven until crispy. Assemble tomato mixture on top of crostini and serve. 900 East Fayette Street P.O. Box Baltimore, Maryland FAX:

2 Pasta Course Pumpkin Lasagna 1 can Pumpkin Puree 2 Medium Butternut Squash 2 Tbs. Olive Oil 1 Tsp. Salt & Pepper ¼ tsp. of Nutmeg 8 oz. of Ricotta Cheese 1 cup Parmesan Cheese 1 egg 1 small onion 1 tbs. chopped Sage plus leaves for garnishing Package of No Boil Lasagna Noodles Preheat oven to 350 degrees. Cut Squash into medium dice and place onto cooking sheet drizzle with olive oil and roast until tender. Puree roasted squash with pumpkin puree and chopped sage in food processor. Then mix the ricotta, egg, parmesan cheese, and salt/pepper. Lightly grease a baking dish and lay 2 lasagna sheets on the bottom and spread the pumpkin/squash puree mixture covering. Add another layer of lasagna sheets and then spread the ricotta mixture. Continue the process alternating until you have desired number of layers. Cover with foil and bake for approximately 35 to 45 minutes, then uncover and bake for an additional 15. Remove from oven and let stand for 10 minutes. In a small pan with olive oil fry the extra sages until crispy and garnish on top. Salad Course Poached Pear Salad 1 Orange Zested and Juiced 1 Lemon Zested and Juiced 2 Cinnamon Sticks 2 Whole Cloves 10 oz. Granulated Sugar 8 oz. Red Wine 24 oz. Water 4 Pears Peeled and Stem intact Mixed Greens Goat Cheese Combine all the ingredients except pears into saucepan and bring to low simmer. Add pears, cover, cook just until tender. Do Not Overcook. Cool pears in the poaching liquid. When ready to serve: slice pears in into quarters through the stem and remove the core. Assemble with mixed greens and goat cheese adding your favorite vinaigrette

3 Entrees and Vegetables Braised Short Ribs Ingredient 5-pounds bone-in beef short ribs Kosher salt and freshly ground black pepper 3 tablespoons vegetable oil 3 medium onions, chopped 3 medium carrots, peeled, chopped 2 celery stalks, chopped 3 tablespoons all-purpose flour 1 tablespoon tomato paste milliliter bottle dry red wine 10 sprigs flat-leaf parsley 8 sprigs thyme 4 sprigs oregano 2 bay leaves 1 garlic clove 2 Tbsp. Worchester Sauce 4 cups beef stock Preheat oven to 250 F. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Brown short ribs on all sides, about 5 minutes. Transfer short ribs to a plate. Pour off all but 3 tablespoons drippings from pot. Add onions, carrots, and celery to pot and cook over mediumhigh heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 3 minutes. Stir in wine, then add short ribs with any juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven. Cook until short ribs are tender, 4 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup, discard any fat; season sauce to taste with salt and pepper. Truffle Mashed Potatoes 3 pounds Yukon Gold potatoes, peeled, cut into 1-inch pieces 1 cup half and half ½ cup veggie stock ½ Stick of butter 2 tbsp. White truffle oil Cook potatoes in large pot of boiling salted water until very tender, about 25 minutes. Drain. Return potatoes to pot. Remove from heat. Add half and half, butter, and truffle oil. Mash until smooth or use ricer for smoother texture. Season to taste with salt and pepper. Salmon Imperial 4 4 oz. Salmon Fillets Salt & Pepper ¼ Cup Mayonnaise

4 ¼ Dijon Mustard 1 Tbsp. Old Bay Seasoning 1 Tbsp. Soy Sauce Combine all the ingredients in mixing bowl until well incorporated. Spoon Mixture on top of salmon filet and place on baking pan. Place in high temperature oven 400 to 450 degrees for approximately 10 minutes. Glazed Carrots 1 Pound of Nantes Carrots ¼ cup Brown Sugar ½ Stick of Butter 1 tsp. Cayenne Pepper Salt & Pepper Clean and remove stem from carrots. Split carrots in half length wise and place in pan with water, bring to boil and turn down heat to simmer for about 5 minutes or until tender. Drain and set aside. In a small saute pan heat butter and brown sugar until fully incorporated adding cayenne pepper. Then add carrots to pan and stir until completely covered with glaze. Dessert Sabayon Sauce 2 oz. Egg Yolks 4 oz. Sugar 2 oz. White Wine 2 oz. Grand Mariner Whisk all ingredients together over a double boiler, whisk constantly until mixture is thick and hot 180 degrees F. Remove from heat serve warm or chill and refrigerate for up to 12 hours. Must serve same day. Brazo de Mercedes For the Custard Filling 10 egg yolks, beaten 1 (14 ounces) can condensed milk 1 teaspoon vanilla extract zest of 1 lemon For the Meringue 10 egg whites 1 teaspoon cream of tartar 1 cup superfine sugar ¼ cup powdered sugar

5 Combine egg whites and cream of tartar then beat using an electric mixer until soft peaks form. Make the meringue by gradually adding the granulated sugar while mixing the ingredients. Continue mixing until the texture is semi-firm. Preheat the oven to 350 degrees Fahrenheit. Place wax paper on top of a cookie sheet or large rectangular baking pan and grease the surface. Place the meringue on top of the greased wax paper then spread evenly using a spatula. Bake the meringue for 15 to 20 minutes or until the color of the top part turns light to medium brown. While the meringue is in the oven, make the filling by combining the egg yolks and condensed milk in a small cooking pot. Apply heat and cook the mixture while continuously stirring until the texture becomes thick. Add the vanilla extract to the condensed milk and egg yolk mixture, turn off the heat, and mix thoroughly. Set aside. Remove the meringue from the oven and cool down for a few minutes. Sprinkle the confectioners sugar on top of the meringue then place wax paper on the top part of the meringue followed by a similar sized baking pan or tray. The meringue should now be in the middle of two baking trays. Flip the meringue: the new cookie sheet/baking tray placed on top should now be below. Remove the baking tray and the wax paper (you should now see the opposite side of the baked meringue) then spread the filling (cooked egg yolks, condensed milk, and vanilla extract mixture) over the meringue. Roll the meringue. Complete rolling side to side starting at the longest side. Make sure that the layer with filling is rolled inward. Transfer to a serving plate then serve.

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