Christie's Italian Feast

Christie hosted an authentic Italian-themed dinner complete with the traditional eight courses! Here is her cute invitation we all received.

Italian Table Setting

Aperitivo (Drinks) - Italian Sodas

Fruit Syrup Recipe

1 cup sugar

1 cup water

2 cups frozen berries

1 can fruit nectar

Method 1:  Combine sugar, water, and frozen berries in a saucepan and boil the mixture for 10 minutes. Strain out the berries. 

Method 2:  Combine a cup of sugar, a cup of water, and one can of fruit nectar to a saucepan and boil it for 10 minutes. 

To assemble the sodas, add ice to a glass. Pour about ¼ cup of syrup in the glass, then add about 8-10 ounces of club soda. Add a tablespoon of heavy cream and mix with a straw.

All the syrups were delicious!

Antipasto (Appetizer) 

Antipasto Kabobs

Ingredients:
1 package cherry tomatoes
2 12 oz. containers of marinated mozzarella balls (usually found near the specialty cheeses)
1-2 packages salami
1-2 packages ham
1-2 zucchini
1 package artichoke hearts (from deli)
1 grated feta cheese
1 bottle balsamic vinaigrette salad dressing
1 package long skewers

Directions:
Cut long skewers in half with a sturdy pair of scissors. Place one of each ingredient on the skewer alternating the look to create interest. Pour desired amount of balsamic vinaigrette dressing on top. Marinate in refrigerator to keep cold. Just before serving, sprinkle with cheese. 

Bread - Almond Biscotti 

Almond Biscotti Recipe

YIELD - About 16

1 cup blanched whole almonds, chopped coarsely (I used blanched slivered almonds)
2/3 cup granulated white sugar
2 large eggs
1 teaspoon almond extract
1 teaspoon baking powder
1/4 teaspoon salt
1 3/4 cups all-purpose flour

Preheat oven to 350 degrees F
Toast almonds for 8-10 minutes or until golden. Let cool and then chop coarsely. Set aside. Beat the sugar and eggs on until thick (about 5 minutes). (When you slowly raise the beaters the batter should make little ribbons.) Beat in the almond extract. In a separate bowl, sift the flour, baking powder and salt. Add to the egg batter and mix until combined. Fold in the chopped almonds.

Form dough into a log, about 12 inches long and 3 1/2 inches wide. Bake for 25 minutes, or until the log is firm. Remove from oven and let cool on a wire rack for about 10 minutes. Reduce oven temperature to 325 degrees F. Transfer the log to a cutting board and cut into 3/4 inch slices. Place the biscotti, cut side down, on the baking sheet. Bake for about 10 minutes, turn slices over, and bake for another 10 minutes or until golden brown. (Many times depending on humidity it takes longer. I will take as long as the biscotti needs to get it dry.) Remove from oven and let cool. Store in an airtight container. They taste best dunked in hot chocolate.

Secondo (Main Course) - Meatballs

Marinara

3 cups yellow onion, diced
4 teaspoons garlic, minced
3 cans (28 oz. each) whole plum tomatoes
Reserved meatball pan drippings
1/2 cup dried parsley
1/2 cup dried basil
2 Tablespoons sugar
3 cans (6 oz each) tomato paste
Parmesan cheese, grated

This sauce is best if made a day in advance.

In a large pot sauté onions in oil over medium-high heat until translucent (about 6 minutes). Stir in garlic and cook until you can smell it (about 30 seconds). Add the tomato paste and stir until warmed. Add tomatoes, pan drippings from the meatballs, parsley and sugar. Simmer for one hour on low, uncovered. Use a potato masher to break up the tomatoes in the sauce. Remove from heat. Let cool completely and place in the fridge overnight. Warm the sauce until simmering, then add the cooked meatballs to the sauce and simmer uncovered until heated through (about 15 minutes). Garnish with lots of grated Parmesan cheese.

Veggie 'Meat'balls

Veggie 'Meat'balls

1 can (15 oz.) cannellini beans, drained and rinsed

1 roasted red bell pepper (2 halves), roughly chopped

½ medium yellow onion, grated

2 cloves garlic, minced

¼ cup chopped Italian parsley

1 ½ tsp dried oregano

1 egg

½ cup dried breadcrumbs (see note)

½ tsp kosher salt

½ tsp freshly ground black pepper

Parmesan cheese for grating 

3 cups marinara sauce (I used the same sauce for both recipes)

Preheat oven to 350 degrees F. Thoroughly coat a large baking pan with cooking spray. In the bowl of a food processor, combine beans and roasted red peppers. Pulse until chopped, but not smoothly pureed. Transfer the mixture to a medium-sized bowl and stir in grated onion, garlic, parsley, oregano, egg, breadcrumbs, salt and pepper until well combined. Using a rounded 2 tablespoon portion of the bean mixture, form “meatballs” by rolling between the palms of your hands. Place the “meatballs” on the prepared baking sheet, spacing evenly. Bake until the meatballs are firm to the touch and have developed a light golden brown coating, 15 to 20 minutes. In a large saucepan, heat marinara sauce over medium heat until simmering. Add “meatballs” and stir to coat. Simmer until the sauce thickens slightly, stirring occasionally, 10 to 15 minutes.

Note: The amount of breadcrumbs required can change depending on the climate (dry vs. humid). If you find that the "meatballs" are not holding together firmly as you are shaping the first few, add more breadcrumbs, then reshape.

Contorno (Side Dish)

Insalata (Salad)

Dolce (Dessert) - Pie