Author: Chef Cloud Wine

Ingredients

1/3 cup dried currants
5 tablespoons Marsala wine
1 (16.5 ounce) can pitted dark sweet cherries, drained with syrup reserved
1 pint ricotta cheese
1/4 cup white sugar
2 tablespoons heavy cream
1 (12 ounce) package prepared pound cake
12 (1 ounce) squares semisweet chocolate, chopped
1/4 cup Marsala wine
1 cup unsalted butter

Directions

Combine dried currants and 2 tablespoons Marsala in small bowl. Let soak for 15 minutes. Drain cherries and cut into eighths; drain on paper towels. Drain currants.

In a food processor, puree ricotta cheese, sugar, 3 tablespoons Marsala and whipping cream until smooth. Transfer to medium bowl. Gently mix in currants and cherries.

Peel any loose crust from pound cake and discard. Cut pound cake lengthwise into 3 horizontal layers. Place bottom layer on serving platter. Spread half of filling over. Place second pound cake layer on top of filling. Spread remaining filling over. Arrange third pound cake layer on top of filling. Smooth sides with rubber spatula. Refrigerate cassata until filling is firm, about 2 hours.

To make the chocolate frosting: Combine 1/2 cup reserved cherry syrup, semisweet chocolate and 1/4 cup Marsala in heavy medium saucepan. Stir over low heat until chocolate melts and mixture is smooth. Remove from heat. Add unsalted butter a few pieces at a time and whisk until melted. Refrigerate frosting until thickened to spreading consistency, stirring occasionally, about 20 minutes.

Slide sheets of waxed paper under edges of cassata to protect the serving dish. Put 1 cup chocolate frosting to pastry bag fitted with medium star tip. Spread remaining chocolate frosting over sides and top of cassata. Pipe frosting in pastry bag in swirls on long sides and in rosettes along upper edges of cassata. Refrigerate for several hours until set. Let cassata stand at room temperature 20 minutes before serving.

Ingredients

2 tablespoons vegetable oil
1/2 inch piece fresh ginger root, thinly sliced
1/4 pound thinly sliced lean pork
1 teaspoon soy sauce
1/2 teaspoon dark soy sauce
1/2 teaspoon salt
1/3 teaspoon sugar
1 teaspoon sesame oil
1 green onion, chopped
1 tablespoon Chinese rice wine

Directions

Heat oil in a large skillet or wok over medium-high heat. Fry ginger in hot oil until fragrant, then add pork, soy sauce, dark soy sauce, salt, and sugar. Cook, stirring occasionally, for 10 minutes.

Stir in the sesame oil, green onion, and rice wine. Simmer until the pork is tender.

Ingredients

1 cup cognac
4 tablespoons white sugar
4 cups Sauterne wine

1 pound seedless grapes
1 (16 ounce) package frozen strawberries, thawed
1 liter carbonated water
1 (750 milliliter) bottle champagne

Directions

Combine cognac, sugar and wine. Place in refrigerator overnight.

In a plastic container or ring mold, combine grapes, strawberries and carbonated water. Place in freezer overnight.

To serve, place frozen fruit mixture in a large punch bowl, pour in wine mixture, and then stir in the champagne.

Ingredients

3 tablespoons olive oil
3 cloves garlic, chopped
2 onions, chopped
2 cups chopped celery
5 carrots, sliced
2 cups chicken broth
2 cups water
4 cups tomato sauce
1/2 cup red wine (optional)
1 cup canned kidney beans, drained
1 (15 ounce) can green beans
2 cups baby spinach, rinsed
3 zucchinis, quartered and sliced
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh basil
salt and pepper to taste
1/2 cup seashell pasta
2 tablespoons grated Parmesan cheese for topping
1 tablespoon olive oil

Directions

In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.

Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. If desired add red wine at this point. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.

Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside.

Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top. Spray with olive oil and serve.