DESSERT Stewed Fruit with Ice Cream

Copyright 2003, Ina Garten, All rights reserved

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 6 servings

1/4 golden pineapple, peeled and large-diced
3 half-pints fresh raspberries, divided
2 half-pints fresh blueberries
1 1/2 cups sugar
3/4 cup water
2 tablespoons framboise (raspberry brandy), optional
2 pints good vanilla ice cream

Place the pineapple in a medium saucepan, then add 2 half-pints of raspberries, all the blueberries, the sugar, and 3/4 cup water in a saucepan and bring to a boil. Lower the heat and cook uncovered over medium-low heat, stirring occasionally, for 5 to 7 minutes. The juice will become a syrup and the berries will be slightly cooked. Off the heat, stir in the remaining half-pint of raspberries and the framboise, if desired. Set aside until warm.

Place about 3/4 cup of fruit in each bowl and top with a scoop of ice cream.

SALAD Red Lettuce with Balsamic Onions

Copyright 2003, Ina Garten, All rights reserved

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 6 servings

This salad is inspired by one that's made at Nick & Toni's, one of my favourite restaurants in East Hampton. They add blue cheese which is incredibly delicious too.

3 small red onions
1/4 cup plus 2 tablespoons good balsamic vinegar
1 cup good olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 tablespoons minced shallots (2 large)
2 teaspoons Dijon mustard
1/4 cup good red wine vinegar
2 heads red-leaf, washed, spun dry, and torn into pieces.

Preheat the oven to 375 degrees F.

Cut the onions in 1/2 and slice 1/4-inch thick, place on a baking sheet and toss with:
1/4 cup balsamic vinegar, 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper.

Bake for 12 to 15 minutes, until the onions are tender.

Remove from oven and toss with 2 more tablespoons balsamic vinegar and cool to room temperature.

Whisk together the shallots, mustard, red wine vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. While whisking, add 3/4 cup olive oil until emulsified.

To assemble, toss enough lettuce for 6 people with dressing, to taste. Place the lettuce on 6 plates and arrange the onions on top. Sprinkle with salt and pepper and serve.

DRINK Sidecar Cocktails

Copyright 2003, Ina Garten, All rights reserved

Yield: 4 drinks

For frosting the glasses (optional):
Freshly squeezed lemon juice
Sugar
1 cup Cognac or good brandy
1/2 cup Triple Sec or Cointreau
1/4 cup tablespoons lemon juice
Maraschino cherries or lemon peel, to garnish

If you want to frost the glasses, dip the rim or 4 martini glasses in a shallow plate of lemon juice and then in the sugar. Allow to dry for 15 minutes.

Combine the Cognac, Triple Sec, and lemon juice in a pitcher. Pour some into a cocktail shaker with ice, shake well and pour into the glasses. Garnish with a cherry or lemon peel.

ENTRE Penne with Five Cheeses

Copyright 2001, Barefoot Contessa Parties!, All rights reserved

Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: 6 servings

This recipe comes from George Germon and Johanne Killeen and their wonderful cookbook Cucina Simpatica.

Kosher salt
2 cups heavy cream
1 cup crushed tomatoes in thick tomato puree
1/2 cup freshly grated Pecorino Romano (1 1/2 ounces)
1/2 cup shredded imported Italian fontina (1 1/2 ounces)
1/4 cup crumbled Italian Gorgonzola (1 1/2 ounces)
2 tablespoons ricotta cheese
1/4 pound fresh mozzarella, sliced
6 fresh basil leaves, chopped
1 pound imported penne rigate pasta
4 tablespoons (1/2 stick) unsalted butter

Preheat the oven to 500 degrees F.

Bring 5 quarts of salted water to a boil in a stockpot.

Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well. Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine. Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2 cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.

APPERTIZER Rosemary Roasted Cashews

Copyright 2003, Ina Garten, All rights reserved

Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 20-25 minutes
Yield: approximately 3 cups

This recipe is almost directly from the Bar Nuts at Union Square Cafe in New York City and their wonderful cookbook of the same name.

1 1/4 pounds raw cashew nuts
2 tablespoons coarsely chopped fresh rosemary leaves
1/2 teaspoon cayenne
2 teaspoons dark brown sugar
2 teaspoons kosher salt
1 tablespoon melted butter

Preheat the oven to 350 degrees F.

Place the nuts on an ungreased baking sheet and bake for about 20-25 minutes until they are slightly brown. Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm.