BAKED CHICAGO RECIPES

Sliced Strawberries with Grand Marnier Zabaglione Recipe

 

• 1 pound strawberries, hulled, thinly sliced
• 3 large egg yolks
• 3 tablespoons Grand Marnier
• 2 tablespoons water
• 1 1/2 tablespoons granulated sugar
• 1 tablespoon sour cream
• 2 fresh mint sprigs for garnish

Divide strawberries between 2 bowls.  Whisk egg yolks, Grand Marnier, 2 tablespoons water, and sugar in medium metal bowl.  Set bowl over large saucepan of gently simmering water.  Whisk until mixture becomes thick and foamy (2 to 3 minutes).  Remove from heat.  Whisk 1 minute longer.  Whisk in sour cream.

Spoon warm zabaglione over strawberries.  Garnish with mint and serve immediately.

Peach Royale Cocktail Recipe

• 2 tablespoons peach nectar
• 2 tablespoons peach liqueur
• 1 cup chilled Prosecco

Pour 1 tablespoon peach nectar and 1 tablespoon peach liqueur into each of 2 champagne glasses.  Fill glasses with Prosecco and serve.

Coconut-Caramel Ice Cream Sundaes Recipe

• 1 cup granulated sugar
• 1/4 cup water
• 1 cup heavy whipping cream
• 1/4 cup sweetened cream of coconut
• 1 1/4 cups sweetened flaked coconut
• 1 1/2 pints French vanilla ice cream

Place sugar and water in heavy deep saucepan.  Stir over medium-low heat until sugar dissolves.  Increase heat to high.  Boil until mixture turns dark amber, occasionally swirling pan and brushing down sides with pastry brush, about 9 minutes.  Remove from heat.  Immediately add cream and sweetened cream of coconut.  Whisk over low heat until caramel sauce is blended and smooth and any caramel bits dissolve.

Cool, cover and let chill.  Rewarm slightly over medium heat, stirring often, before using.  Preheat oven to 350F degrees.  Spread coconut on small baking sheet.  Bake until golden brown, stirring every 3 to 4 minutes, about 12 minutes.  Cool. 

Scoop ice cream into bowls.  Spoon warm caramel sauce over, then sprinkle with toasted coconut and serve immediately.

Tomato-Cucumber Gazpacho Recipe

• 5 cups tomatoes, coarsely chopped
• 3 cups vegetable juice
• 2 1/4 cups cucumbers, chopped
• 1 cup red onion, chopped
• 1/4 cup extra virgin olive oil
• 2 tablespoons finely chopped basil
• 2 tablespoons plus 1 teaspoon red wine vinegar
• 2 tablespoons mayonnaise
• 3 small garlic cloves, peeled
• croutons for garnish

Working in 2 batches, puree chopped tomatoes, vegetable juice, cucumber, red onion, olive oil, basil, vinegar, mayonnaise, and garlic in blender until smooth.  Transfer to bowl.  Season gazpacho to taste with salt and pepper.  Cover and refrigerate at least 4 hours.  Serve with garnish of chopped basil and croutons.

Sangria with Pineapple and Guava Recipe

• 1 750 ml bottle rose
• 4 6-ounce cans pineapple juice
• 2 11.5-ounce cans guava nectar
• 4 cinnamon sticks
• 2 cups fresh pineapple, cut into 3/4-inch cubes
• 2 oranges, halved through stem end, thinly sliced crosswise
• ice cubes

Mix rose, pineapple juice, guava nectar, cinnamon and pineapple in large pitcher.  Set 12 orange slices aside for garnish.  Add remaining orange slices to pitcher.  Cover and chill at least 6 hours.

Fill tumblers with ice.  Pour sangria over and garnish with orange slices.