Ingredients:

2 eggs

1 cup sugar

1 tsp. Pure vanilla extract

½ cup butter, melted

¾ cup cocoa

⅔ cup flour

¼ tsp. Baking powder

¼ tsp. Salt

1 cup semi-sweet chocolate chips

½ c dried cherries

¼ c. cherry preserves

almond extract

Kirshwasser (Cherry brandy)

Note: You can also use your favorite double fudgey brownie mix.  Just follow instructions and then just add cherries, preserves, and almond extract.

1. Preheat oven to 350F.
2. Cream butter and sugar. Add eggs and vanilla. Mix well.
3. Sift cocoa with flour, baking powder and salt. Stir into egg mixture. 
4. Stir in chips, dried cherries, preserves and a few drops of almond extract.
5. Spread onto greased 8 or 9-inch square pan. Bake for 20-30 minutes.
6. Allow to cool completely. Turn out into a large bowl.
7. Drizzle Kirshwasser over and mix with hands.
8. Shape into balls and toss with cocoa powder.
9. To serve, sprinkle with powdered sugar.

Note: Wearing vinyl/latex gloves while forming balls helps tremendously!!!!

Ingredients:
2-3 Tbsp. Olive oil

¾ tsp. Red chili pepper flakes

4 garlic cloves, thickly sliced

1 (28oz) can peeled diced tomatoes,

drained, juices reserved

1 cup of dry red wine

¼ cup fresh basil, chopped OR 4 tsp.

Dried

4 Tbsp. Fresh oregano, chopped OR 4

tsp. dried

¾ tsp. Salt

1 pound pasta – penne, ziti, rigatoni

½ cup ricotta cheese

½ cup Pecorino Romano cheese

½ tsp. Black pepper OR to taste

3 Tbsp. Fresh Italian parsley, chopped

Directions:

1. Bring about 5 Qts. of water to boil in large pot.
2. Heat large sauté pan on medium high heat. Add olive oil. Sauté garlic and red chili flakes. Sauté until garlic turns brown, about 2 minutes.
3. Add tomatoes and wine. Let wine reduce until almost dry. Add reserved tomato juices, basil, oregano, and salt. Bring up to a boil. Reduce heat to medium and simmer for 5 minutes.
4. While the sauce simmers, cook pasta to al dente. Drain pasta.
5. Taste the sauce. Add black pepper and adjust seasonings, if needed.
6. Add pasta to the sauce. Incorporate the ricotta and Pecorino – allow the pasta to remain on the heat for about 2 minutes.
7. Serve pasta with a sprinkling of fresh parsley and more cheese, if needed.

Ingredients:

Polenta: Yield:  About 35-40 Rounds

2 Cups Polenta

2 Quarts Water

2 tsp. Salt  

Red Wine Sauce:  

1 Tbsp Butter

1 Tbsp chopped fine shallots

4 oz. Dry Red Wine  (Cabernet Sauvignon / American River Red)

1 pint Brown Stock

2 oz. Roux 

Portabella Mushrooms:  

2 Portabella Mushrooms each, scrape away dark webbing from underside

1 tsp minced Garlic

2 oz. butter

½ tsp Fresh thyme

½ tsp Fresh Rosemary 

pinch Salt & Pepper   

Directions:

Polenta:
Cook Polenta like Oatmeal.  Bring water to boil.  Add salt.  Slowly whisk in polenta and continue stirring until boil returns.  Simmer approximately 10 minutes, stirring occasionally.  Pour out onto lightly greased sheet pan.  Smooth w/ spatula.  Allow to cool in refrigerator 4 hours before cutting.  Cut with round cutter, and scoop a shallow indentation in center with melon baller or small spoon.  Fill with desired filling.

Red Wine Sauce:  

Brown shallots in butter.  Add wine and reduce by ¾.  Add stock.  Bring to a boil.  Thicken  with roux.

Portabella Mushrooms:  

Works best in non-stick sauté pan.  Rough chop mushroom caps and stems.  Melt butter over  medium heat.  Add garlic, then mushrooms.  Stir to coat mushrooms.  Season with salt,  pepper and herbs.  Cook approximately 5 min.  until mushrooms are soft.  Pour in some of the red wine sauce.  Just use enough to float the mushrooms.  Simmer to allow flavors to blend. 

Fill polenta cups with mushroom mixture.  Top with Danish Bleu Cheese.  Place in preheated 350 degree oven to gratin cheese.

Ingredients:
1 cup ruby Port
1 cup dry white wine
2 8-ounce beef tenderloin steaks
All purpose flour
3 tablespoons unsalted butter
1 tablespoon olive oil
2 tablespoons balsamic vinegar

Serves 2.

Bon Appétit          MM-MM- Good!

Directions:

Boil Port and wine in heavy small saucepan until mixture is reduced to 2/3 cup, about 8 minutes. (May take a little longer.) Set aside. Sprinkle steaks with salt and pepper. Dust with flour; shake off excess. Melt 1 tablespoon butter with oil in heavy large skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per side for medium-rare. (If you have thick steaks, it will take longer.) Transfer steaks to platter (do not clean skillet); tent steaks with foil to keep warm. Add Port mixture and vinegar to same skillet and bring to boil, scraping up any browned bits. Boil until reduced to sauce consistency, about 2 minutes. (took longer for me.) Remove from heat. Add remaining 2 tablespoons butter and whisk just until melted. Season sauce to taste with salt and pepper. Transfer steaks to plates. Spoon sauce over and serve.