62 THE QUEENS COURIER • FALL FOOD • NOVEMBER 1, 2018 FOR BREAKING NEWS VISIT WWW.QNS.COM
fall food
Bold fl avor boosts for tradition-worthy meals
Holiday gatherings provide perfect
opportunities to get creative in the kitchen.
Spending quality time with family
and friends over an unforgettably delicious
meal is what the holiday season is
all about, aft er all. Make sure to be the
one everyone is raving about because
you’ve brought something new and
delicious to your event by transforming
ordinary seasonal recipes with a clever,
bold twist.
At fi rst, changing a classic family recipe
or whipping up a new, taste-tempting
holiday dish may seem daunting.
However, balancing taste and complexity
doesn’t need to be stressful.
Simplify recipe planning with one versatile
ingredient that provides a bold
boost and creates real crowd pleasers:
cooking wines.
Now is the time to make cooking wine
a must-have in your kitchen essentials.
Using a wine specially made for cooking
provides consistent, momentous
fl avor, as it withstands high cooking
temperatures and has a long shelf life.
One option to try this season is Holland
House Cooking Wines, with a long and
delicious history of adding rich, robust
fl avor to a wide variety of culinary
applications.
Th ese cooking wines are perfect for
plenty of recipes and come in savory
and fl avor-boosting varieties including:
Marsala, imparting a sweet-wine fl avor
with hints of hazelnut; Red, off ering a
smooth, medium-bodied fi nish; White,
featuring a slightly dry but distinct profi
le; and Sherry, off ering a mild fl avor
with hints of nut and caramel.
If you’re looking for recipe inspiration
for your holiday feast, you can
experience the bold fl avors of Holland
House with these soon-to-be holiday
favorites. Serve Garlic and Herb Lamb
Chops with Marsala Mushroom Sauce
as your entree alongside Asiago and
Bacon Orzo Medley. For a dessert no one
can say no to, try scrumptious Buttered
Pound Cake with Sherry Mascarpone
and Soaked Berries.
Visit hollandhouseflavors.com for
more taste-tempting holiday recipes.
Garlic and Herb Lamb Chops
with Marsala Mushroom Sauce
Prep time: 30 minutes
Cook time: 30 minutes plus marinating
Servings: 7 (about 2 lamb chops per
serving)
• 2 tablespoons fresh rosemary, chopped
• 4 teaspoons fresh garlic, minced, divided
• 1 tablespoon lemon zest, grated
• 3/4 cup Holland House Marsala
Cooking Wine, divided
• 2 tablespoons extra-virgin olive oil
• 2 racks of lamb (approximately 3-4
pounds), trimmed and cleaned
Marsala Mushroom Sauce:
• 1 tablespoon butter
• 1 pound fresh baby bella or cremini
mushrooms, cleaned
• 2 tablespoons fresh shallots, thinly
sliced
• 1/2 cup beef stock
• 1 teaspoon Dijon mustard
• salt, to taste
• pepper, to taste
• 1 tablespoon fresh parsley, chopped
In large bowl, combine rosemary, 3 teaspoons
garlic, lemon zest, 1/4 cup cooking
wine and olive oil. Add racks of lamb,
meat-side up, and cover bowl. Marinate
6-24 hours. Aft er marinating, heat oven
to 400 F. Transfer racks of lamb to heated,
oven-proof saute pan on stovetop
and sear each side 2 minutes until golden
brown.
Transfer oven-proof saute pan with
lamb to heated oven and cook approximately
10 minutes, or until lamb reaches
135 F in center. Remove pan from oven
and take lamb out of pan to rest.
To make Marsala Mushroom Sauce: In
same pan, melt butter over medium heat;
add mushrooms and saute. Add shallots
and remaining garlic, cooking until fragrant.
Deglaze with remaining cooking
wine. Add beef stock and whisk in Dijon
mustard. Season with salt and pepper, to
taste, and cook 2 minutes to reduce and
thicken.
Carve racks of lamb by cutting
between ribs. Serve drizzled with Marsala
Mushroom Sauce. Garnish with parsley.
Asiago and Bacon Orzo Medley
Prep time: 5 minutes
Cook time: 10 minutes
Servings: 11 (about 1/2 cup per serving)
• 4 ounces bacon, chopped
• 4 ounces white onion, diced
• 1 teaspoon garlic, minced
• 2 cups fresh asparagus tips
• 2 cups cherry tomatoes, halved
• 1/4 cup Holland House White Cooking
Wine
• 1/4 cup chicken stock
• 3 cups orzo, cooked according to package
directions
• 1/2 cup shaved Asiago cheese
• salt, to taste
• pepper, to taste
In large saucepan, cook bacon over
medium heat until crisp. Add onions
and garlic to pan with bacon and saute
until fragrant and soft . Cook onions until
translucent.
Add asparagus tips, cherry tomatoes,
chicken stock and cooking wine to saucepan
and deglaze.
Add cooked orzo and Asiago cheese,
stirring to combine. Cook 2 minutes.
Season with salt and pepper, to taste.
Buttered Pound Cake
with Sherry Mascarpone
and Soaked Berries
Prep time: 5 minutes
Cook time: 15 minutes plus marinating
Servings: 10 (2 pieces per serving)
• 3/4 cup fresh raspberries
• 3/4 cup fresh blueberries
• 3/4 cup fresh blackberries
• 1/2 cup Holland House Sherry Cooking
Wine, divided
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest, grated
• 2 tablespoons honey
• 1 cup mascarpone cheese
• 1 1/2 cups heavy whipping cream
• 2 tablespoons sugar
• 2 tablespoons butter
• 1 pound cake, cut into 20 pieces
In medium bowl, combine rasp-berries,
blueberries, blackberries, 1/3 cup cooking
wine, lemon juice, lemon zest and honey.
Cover bowl and marinate at room temperature
30 minutes.
In mixer, whip mascarpone by slowly
adding heavy whipping cream, sugar and
remaining cooking wine. Once thoroughly
mixed, whip to stiff peaks.
Butter both sides of each piece of pound
cake and add to saute pan. Over medium
heat, brown both sides of cake until golden.
Place two pieces of toasted pound cake
in individual serving dishes and let cool.
Place dollop of whipped mascarpone
on pound cake pieces. Garnish with marinated
berries.
Courtesy Family Features