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The Art of Planning the Food & Beverages 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 and 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.
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. (Family Features) l
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 NOVEMBER / DECEMBER 2018
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