Ingredients
12 ounces cranberries
2 cups raspberries
1 cup Merlot wine
3/4 cup white sugar
Directions
Put cranberries, raspberries, Merlot, and sugar in a large saucepan. Bring to a boil, stirring occasionally. Use a whisk to mash the cranberries. Turn down heat and let simmer for 15 minutes. Pour sauce into a container and refrigerate. It can be served hot or cold.
Ingredients
2 cups all-purpose flour
5 tablespoons white sugar
1 pinch salt
2 eggs
3 tablespoons butter, melted
1 tablespoon extra-virgin olive oil
2 tablespoons dry white wine
2 tablespoons rum
1 teaspoon grated lemon zest
5 cups white sugar
1 cup unsweetened cocoa powder
1 1/2 teaspoons ground cinnamon
1 1/2 cups cornstarch
1 quart whole milk
1 teaspoon vanilla extract
13 (1 ounce) squares unsweetened chocolate
1 quart vegetable oil for frying
1/2 cup miniature semisweet chocolate chips
1/4 cup confectioners’ sugar
Directions
Sift the flour, 5 tablespoons sugar, and salt into a large bowl, and make a well in the center. Whisk together the eggs, butter, olive oil, wine, rum, and lemon zest in a separate bowl until smooth; pour into the flour mixture. Stir together until a dough forms, then knead on a lightly floured work surface until smooth and elastic, about 10 minutes. Place into a lightly oiled bowl, cover with plastic wrap, and allow to rise in until doubled in bulk, about 1 hour.
While the dough rises, stir together 5 cups white sugar, cocoa powder, cinnamon, and cornstarch in a large saucepan. Slowly stir in the milk and vanilla until no lumps of the dry mixture remain. Add the unsweetened chocolate, and bring to a simmer over medium heat, stirring constantly. Simmer for 5 minutes, stirring constantly, then remove from the heat and allow the sauce to cool to room temperature.
When the dough has risen, turn out onto a lightly floured work surface, and punch down. Roll with a well floured rolling pin to a thickness of 1/8 of an inch. Use a sharp knife to cut the dough into 2×5 inch rectangles.
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Fry the Chiacchiere a few at a time until golden brown; remove and drain on a paper towel lined plate. To serve, pour the cooled Sanguinaccio sauce into a bowl, and sprinkle with chocolate ch
Ingredients
3 cups torn fresh spinach
1 (11 ounce) can mandarin oranges, drained
1/2 cup sliced fresh mushrooms
3 slices red onion, halved
1/2 pound skinless, boneless chicken breast halves – cut into strips
1/4 cup chopped walnuts
2 tablespoons olive or vegetable oil
2 teaspoons cornstarch
1/2 teaspoon ground ginger
1/4 cup orange juice
1/4 cup red wine vinegar or cider vinegar
Directions
On two salad plates, arrange spinach, oranges, mushrooms and onion; set aside. In a skillet, saute chicken and walnuts in oil until chicken is no longer pink. In a small bowl, combine the cornstarch, ginger, orange juice and vinegar until smooth; stir into the chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Pour over salads and serving immediately.
Ingredients
3 tablespoons bacon drippings
3 pounds pork roast
1/4 cup butter
2 cloves garlic, minced
2 carrots, diced
1 tablespoon chopped fresh parsley
1 bay leaf
1 teaspoon salt
1/8 teaspoon pepper
1 1/2 tablespoons tomato paste
1 1/2 tablespoons sugar
1 1/2 cups red wine
16 ounces fresh mushrooms, sliced
Directions
Preheat oven to 325 degrees F (165 degrees C).
Heat bacon drippings in a large skillet over medium-high heat. Brown roast on all sides. Remove roast to a casserole dish. Place butter, garlic, and carrots in the skillet. Reduce heat to medium. Stir in parsley, bay leaf, salt, pepper, tomato paste, and sugar. Pour in red wine, and stir to combine. Pour over pork roast.
Bake in preheated oven for 1 hour. Remove, and arrange mushrooms around the roast. Return to oven, and bake 1/2 hour.
