The Inside Press

Magazines serving the communities of Northern Westchester

Holiday Recipes

Carine’s Chocolate Cheesecake

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Carine’s Chocolate Cheesecake

Sure to be a favorite if you are a chocolate lover (like me!). Make it the day before serving so it can chill overnight, so that the great milk chocolate flavour develops.

Crust:
1/3 cup butter, melted
1 1/4 cups chocolate wafer crumbs
Filling:
3 packages (8 oz. each) cream cheese, softened
1 can sweetened condensed milk (Eagle Brand, 300ml)
8 squares semi-sweet chocolate, melted
4 eggs
2 teaspoons vanilla

Combine butter and chocolate wafer crumbs. Press into the bottom of a 9″ springform pan.Filling: In a large mixer bowl, beat cream cheese until fluffy. Add sweetened condensed milk and beat until smooth. Add chocolate, eggs and vanilla and mix well. Pour over crust. Bake for 1 hour and 5 minutes at 300 degrees F. Cool to room temperature and then chill until serving.

Stuffed Mushrooms

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Stuffed Mushrooms
Courtesy of Villarina’s

1 stick butter
1 medium carrot, minced 1 garlic clove, minced
2 pcs celery, minced
1/2 small onion, minced
3 tablespoons Parmesan cheese
1 cup plain bread crumbs
1 lb. mushrooms(remove stems and finely chop)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon oregano

Melt butter in skillet. Cook onion, carrot, celery, garlic, chopped stems until translucent. Stir in bread crumbs, seasonings, and cheese. Brown lightly. Toss lightly to combine well. Stuff mushroom caps with mixture. Bake at 350°F for 10 minutes. Garnish with fresh parsley.

Fresh Mozzarella with Roasted Vegetables, Pesto, Tomatoes and White Balsamic

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Fresh Mozzarella with Roasted Vegetables, Pesto, Tomatoes and White Balsamic
Courtesy of Chef Michael Williams at The Perennial Chef

Vegetables for Roasting:
1 Medium Eggplant Peeled and cut into 1” dice
1 Lemon juiced
2 Quarts Water
1.5 Tbs. Kosher Salt
(Combine water, salt and lemon Juice. Add eggplant and allow to soak for one hour. Remove eggplant from acidulated water and squeeze gently to remove excess water and bitterness.)
3 Large Portobello Mushrooms peeled and sliced 1/3” thick
2 Medium Zucchinis Sliced at bias 1/3” thick to a 2.5” length

Garlic Marinade for Vegetables:
1.5 c Extra Virgin Olive Oil
4 Cloves Garlic
Process garlic and oil in mini food processor/chopper finely & reserve.

1 lb.Fresh Mozzarella Ball Cut into 1/3” Slices (About 8 Slices)
Season with Kosher Salt and Pepper according to taste and cover with a paper towel to absorb excess moisture.

Pesto:
1/2 cup Basil packed and Julienned 1 clove Garlic, Minced
1/2 tsp Kosher Salt
1/4 tsp Fresh Black Pepper
1-2 Tbs Pine Nuts
1/2 cup Parmesan Cheese
1 cup Extra Virgin Olive Oil
(Place above in mini food chopper and process until combined.)
1.5 cups Grape Tomatoes Quartered
1.5 cups White Balsamic Vinegar reduced by simmering to 1/2 cup.

Lightly season Eggplant, Portobello, and Zucchinis separately in a mixing bowl with salt & pepper and approximately 1/2 cup of the vegetable marinade for each type. Spread vegetables evenly onto 3 baking pans lined with parchment and bake at 400 degrees for approximately 12-18 minutes until light golden brown and soft. The Zucchinis will be first, then Portobello and Eggplant. Remove items from oven and allow them to cool to room Temp. Check for seasoning and add more salt & pepper according to taste. Place quartered grape tomatoes in a bowl and season “heavily” with Salt and Pepper and toss. Allow to rest 15 minutes and drain bowl of released tomato water to prevent dilution of the white balsamic reduction and reserve.

Building the appetizer:
Center 3-4 slices of the roasted Portobello onto a plate. Add a slice of fresh Mozza- rella on the Mushrooms. Center 3/4 tablespoon of Pesto onto Mozzarella slice and top with the diced eggplant. Add the Balsamic Reduction to the grape tomatoes with a touch of Extra Virgin Olive Oil and with a spoon place a dollop on the Eggplant. Drizzle a bit of Pesto and olive oil onto appetizer and serve.
Peter recommends:
Lugana–Trebbiano Grapes make a fresh, crisp white from the Lake Garda district in Northern Italy.

Shrimp Scampi

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Shrimp Scampi
Courtesy of Chef/Owner Angelo Tradito at Old Stone Trattoria

1 lb. shrimp, cleaned and deviened 1 Lemon, juiced
1/4 cup dry white wine
1 tsp. salt
Freshly ground black pepper
Lemon zest – a pinch
2–4Tb.butter
Garlic, 2 cloves – peeled and sliced thinly 1/4 cup Italian parsley,
1/4 cup shrimp stock or seafood stock (may be purchased if desired)Season Shrimp with salt and pepper. Mean while, heat a medium sauté pan until hot, and addthebutterandoliveoil. Sautés shrimp until half-way cooked or until just pink. Remove shrimp and set aside. In the same pan, sauté the garlic until brown. Add the wine, shrimp stock and a bit more butter at the sametime. Let simmer for one minute on high heat. Then add the lemon juice and the shrimp and another Tbsp. of butter. Cook shrimp for 1-2 minutes more on medium heat and add choppedparsley. Serve over rice or pasta.
Peter recommends:
Villa Fiorita “Le Tavole,” Peimonte Chardonnay, lean, light, Italian style Chardonnay, with hints of green apple and pear flavors