Romantic Brunch

French Toast with Ricotta Cheese and Berries

Poached Egg Florentine in Pastry

Shrimp Poached in Butter and Sambuca served in Papaya (martini glass )

Fire & Ice

Veal Scallopine Patricia    Veal Scallopine, Breaded Eggplant, Sliced Tomato, topped with Bocconcini Cheese and Sauce Marsala. Served with Carved Vegetables & Japanese Rice

Fresh Berries with Sabayon

Espresso

RECIPES:

French Toast with Ricotta Cheese and Berries........ 2 cups mixed fresh berries (raspberries, blueberries, blackberries and/or halved strawberries), 2 tablespoons granulated sugar, 2/3 cup ricotta cheese, 1/4 cup strawberry preserves, 3 large eggs, 2/3 cup Evaporated Milk, 2 tablespoons packed brown sugar, 2 teaspoons vanilla extract, 6 (3/4-inch) slices French bread, 2 tablespoons butter 1/4 cup powdered sugar Maple syrup.......Combine berries and granulated sugar in a small bowl. Combine ricotta cheese and strawberry preserves in another small bowl; mix well. Combine eggs, evaporated milk, brown sugar and vanilla in a pie plate or shallow pan; mix well. Spread ricotta-preserve mixture evenly over half the bread slices. Top with remaining slices of bread to form sandwiches. Heat butter in a large, nonstick skillet or griddle over medium heat. Dip sandwiches in egg mixture, coating both sides. Cook on each side for about 2 minutes, or until golden brown. Sprinkle with powdered sugar; top with berries. Serve with maple syrup, if desired.

Poached Egg Florentine in Pastry.........4 poached eggs, 8 ounces fresh or frozen spinach, 3/4 cup medium-thick cream sauce, 4 toasted muffin halves (or cooked mini pie sheles), 4 slices of prosciutto ham, 4 slices of Swiss or Provolone or Mozzarela cheese, 3/4 cup hollandaise sauce......... Cook and drain spinach, pressing dry. Mix spinach with cream sauce. Cover muffins with cream spinach. Place prosciutto ham folded on top of spinach. Place slice of cheese on top of the prosciutto.Top with the hot poached eggs. Spoon on the warm hollandaise sauce. Note: Hollandaise may be substituted with cream sauce.

Shrimp Poached in Butter and Sambuca served in Papaya (martini glass )...... Place a small sauce pan over slow-to-medium heat. Place 3 oz butter in the pot togeter with 12 large shrimps (peeled, devined and washed). Add 2 ts red onion minced, 1/2 ts garlic minced, 2 ts red peper minced, 1 pinch safron. Poache until the shrimps are cooked to a light pink. Add 3 tb Sambuca. Halve a Papaya cross with and scoop out the seeds. Place the 2 Papaya halves in 2 Martini glasses and fill each with half of the shrimps.

Fire & Ice......."An exotic dessert that joins strawberries, vodka, ice cream and hot pepper!"   2 large scoops Lemon Sherbet, softened 1 teaspoon hot pepper sauce 2 tablespoons unsalted butter 1/4 cup white sugar 2 cups sliced fresh strawberries 2 fluid ounces vodka......... Stir together the vanilla ice cream and hot pepper sauce in a medium bowl. Place in the freezer until firm. Melt butter in a small skillet over medium heat. Stir in the sugar until dissolved, then add the strawberries. Cook, stirring occasionally until the strawberries are hot. Pour the vodka over the berries, and carefully light with a match. Let the flames burn off, then remove the pan from the heat. Scoop the hot ice cream into two bowls, then divide the strawberry vodka sauce between them. Serve immediately.   The term "sherbet" is derived from the Turkish word for "sorbet", serbat which in turn comes from Arabic. Folklore insists that Nero, the Roman Emperor, invented sorbet during the first century A.D. when he had runners along the Appian way pass buckets of snow hand over hand from the mountains to his banquet hall where it was then mixed with honey and wine.

Veal Scallopine Patricia.......2 Center cut Veal chop pounded thin, dipped in Egg batter, sautéed with Garlic and Butter, finished with 1/4 White Wine. Toppe with 2 (breaded and fried) Eggplant, 2 slices of Tomato and 2 slices of Bocconcini Cheese. Place in a preheated oven until the cheese is slightly melted. Serve in a hot Marsala Wine Sauce.

Served with Carved Steamed Vegetables........1 cup broccoli, 1 cup head cauliflower 1/2 green pepper, (cut using a cookie cuter cut various shapes), 1/2. onion, sliced 4 carrots (scraped, cut into slices and using a cookie cuter cut various shapes) Cook in steamer. Cook each separately then drain and pour in 3 quart dish with cover. Add 1/2 red pepper (cut using a cookie cuter cut various shapes) steamed). Add 2 tablespoons light zesty Italian dressing.

& Japanese Rice...... 2 cups Japanese-style rice. Put the rice in a bowl and wash with cold water. Repeat washing until the water becomes clear. Drain the rice in a colander and set aside. Place the rice in a pan or rice cooker and add 2 1/2 cups water. Use just enough water to cover the rice -- don't fill the entire pot. Let the rice soak in the water at least 30 min. One hour is ideal. If you are cooking the rice in a pan, cover the pan with a lid and bring to a boil over high heat. Once the water boils, turn the heat down very low and cook about 15-20 min. until the water is almost gone. Remove the pan from the heat and let it steam for 10-15 minutes before serving. If you are using an electric rice cooker, you don't have to worry about adjusting the heat. You still need to let the cooked rice steam before you open the lid. Japanese rice gets sticky when it is cooked. The long-grained American rice isn't proper for Japanese cooking, because it is drier and doesn't stick together well.

Fresh Berries with Sabayon......4 large egg yolks 1/4 cup sugar 1/4 cup Cointreau, 2 1/4 cups blackberries or blueberries or raspberry or quartered strawberries (berries can be mixed if desired)............Combine the egg yolks, sugar, and Cointreau in a bowl. Whip together, using a hand-held balloon whisk, until thoroughly blended. Place the bowl over a pot of simmering water and heat, whisking constantly, until the mixture is thick, foamy and has reached 165 degrees F.  Place the berries (reserve some for garnish) in 2 Champagne  glasses and top with warm Sabayon

Espresso....... you will need: Stovetop Espresso Makers, Coffe Grinder, Sugar, Water.

The word espresso is derived from the Italian word for express since espresso is made for and served immediately to the customer. A double espresso is a 47-62.5 mL (1.5-2 ounce) extract that is prepared from 14-17 grams of coffee through which purified water of 88-95°C has been forced at 9-10 atmospheres of pressure for a brew time of 22-28 seconds.