FR. PAUL’S EASY ELEGANT
HOLIDAY QUICKIES
Spread a
thin layer or marscapone cheese on "sweet" soppressata (salami) roll
up around a cornichon and pierce with a tooth-pick... serve at the cocktail
hour.
"Kids Version"
Mix cream
cheese with several tablespoons of sweet relish and spread on salami. Roll up.
Note: I
always want to add other ingredients to this simple recipe (garlic, ground
pepper, tomato, etc.) but always return to the original.
2lbs.
Cheese Ravioli
1 lb.
cooked shrimp
1 stick (4
ozs.) Butter
1/2 cup WHITE
Balsamic vinegar
Several
pinces of dry tarragon (to your taste)
Cook
ravioli to directions. Drain and reserve.
Melt butter
in Large Saucepan and cooked shrimp to warm,
after a
minute or so add white Balsamic vinegar.
Add about a
tablespoon of tarragon.
Toss
butter/tarragon/vinegar sauce and shrimp with pasta.
Sprinkle
with a little more tarragon and serve right away.
1-cup
eggnog
1 egg
10 slices
Italian bread cut about 1 1/2 inches thick
Butter --
for skillet
Beat one
egg into one cup Premium Egg Nog.
Dip bread
in Mixture and cook in a well-buttered skillet over medium high heat.
Serve
immediately with powdered sugar and/or syrup.
Father
Paul's Note: Because of the sugar content of the eggnog, the pan needs to be
very well buttered or it will stick.
PANETTONE
Slice
Panettone and lightly toast in toaster, toaster oven, or under broiler.
(Because of the sugar content it browns quickly-- be careful not to burn).
Grate
semi-sweet chocolate over cake and serve immediately with Muscat or similar
wine.