KBKabaret

Ingredients

•  2 tablespoons unsalted butter
•  1/4 cup packed brown sugar
•  4 tablespoons Chartreuse
•  4 1/2 cups sliced peeled Golden Delicious apple (about 1 1/2 pounds)
•  4 1/2 cups sliced peeled Granny Smith apple (about 1 1/2 pounds)
•  1 teaspoon ground cinnamon
•   1/4 teaspoon ground nutmeg
•   1/4 teaspoon cayenne
•  1/2 (15-ounce) portion refrigerated pie dough (*see recipe)
•  1 teaspoon ice water
•  1 teaspoon granulated sugar
•  1 tablespoon apricot preserves
•  1 Chartreuse

Preparation

1. Melt butter in a large skillet over medium-high heat. Add brown sugar and 2 tablespoons granulated sugar; cook 2 minutes or until sugars dissolve. Stir in apples and next 4 ingredients (through cayenne). Cover, reduce heat, and cook 20 minutes or until apples are tender, stirring occasionally. Remove from heat; cool to room temperature.
2. Preheat oven to 400°. Set oven rack to lowest third of oven.
3. Place the dough on a piece of parchment paper. Roll dough into a 14-inch circle. Place dough and parchment paper on a baking sheet. Arrange cooled apples in center of dough, leaving a 2-inch border. Fold the edges of dough toward center, pressing gently to seal (dough will only partially cover the apple mixture). Brush dough with 1 teaspoon ice water, and sprinkle evenly with 1 teaspoon granulated sugar. Bake the tart at 400° for 45 minutes or until golden brown.
4. Place the apricot preserves and 1 teaspoon Chartreuse  in a small microwave-safe bowl. Microwave at HIGH for 30 seconds or until bubbly. Brush the mixture over warm tart. Cut into wedges, and serve warm or at room temperature.

All Butter Pie Crust

Notes

You can make this dough either by using a pastry cutter by hand or a food processor, but it’s harder to overwork the pie dough when using a pastry cutter. It’s very important to keep all the ingredients cold throughout the assembly process. If the butter starts to soften, then stick it in the freezer for 10 minutes to allow it to firm up. If you’re not using the dough within two to three days, then wrap the plastic-wrapped discs in tinfoil, or place them in a heavy-duty resealable bag, and freeze until needed. Thaw in the fridge overnight before use.

Ingredients

• 2 1/2 cups (12 1/2 ounces) all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon kosher salt
• 2 sticks (8 ounces) unsalted butter, cubed and very cold
• 1/2 cup very cold water, plus more as needed

Directions

To Make by Hand:

1.    Whisk together the flour, sugar, and salt in a large mixing bowl.
2.    Add the cubed butter to the flour mixture, and cut it using a pastry cutter [6] (rubbing it in with your fingertips also works in a pinch). Keep working the butter into the dough until the largest pieces of butter are in between the diameter of a dime and a nickel.
3.    Scrape off any residual butter-flour mixture from the pastry cutter, and drizzle in the water. Gently work the water into the dough with a rubber spatula or a wooden spoon until it becomes a shaggy but relatively cohesive mass. Give the dough a few kneads with your hands (fewer than 10) so that it forms a rough ball.
4.    Divide the dough ball into two, and flatten each half into a rough disk. Wrap each disk in plastic wrap, and chill for at minimum one hour (this allows the water to fully hydrate the dough, making for a more cohesive product that’s easier to roll out).

To Make in a Food Processor:

1.    In the bowl of a food processor, combine flour, sugar, and salt; pulse to combine. Add butter, and pulse until the mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds.
2.    With the machine running, add about half the water through the feed tube in a slow, steady stream; stop when the dough holds together without turning wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of dough together; if it is still too crumbly, then add a bit more water, one tablespoon at a time.
3.    Divide the dough ball into two, and flatten each half into a rough disk. Wrap each disk in plastic wrap, and chill for at minimum one hour (this allows the water to fully hydrate the dough, making for a more cohesive product that’s easier to roll out).

Basic Pizza Dough

INGREDIENTS

• 1 1/2 teaspoons active dry yeast
• 1 1/2 cups warm water (110F-115F)
• 3 1/2 to 3 3/4 cups unbleached all purpose flour
• 1/2 teaspoon salt
• 1 teaspoon extra virgin olive oil

Pizza Marinara Topping

INGREDIENTS

• 1/2 cup crushed tomatoes
• 3 tablespoon extra virgin olive oil
• 24 oregano leaves, and 2 minced garlic
• 1/2 teaspoon fine sea salt

Pizza Formaggio e Pomodoro Topping

INGREDIENTS

• One 8 ounce ball fress fior di late mozzarella cheese, cut into small pieces
• 1/2 cup crushed tomatoes
• 3 tablespoons extra virgin olive oil.

Pizza Margherita Topping

INGREDIENTS

• 3 tablespoons extra virgin olive oil
• 1/2 cup tomato sauce
• One 8 ounce ball  fresh fior di latte mozzarella cheese, cut into small pieces
• 12 fresh basil leaves
• 1/2 teaspoon fine sea salt

PIZZA DOUGH DIRECTIONS

In a large bowl, dissolve the yeast in 1/2-cup warm water. Allow the yeast to proof until it is foamy, about 10 minutes.
Add the remaining 1-cup of warm water, combining it well with the yeast. Add 3 cups of the flour and the salt. Mix the dough with your hands or use a mixer with a dough hook, adding the remaining flour as needed to make dough that holds together.

Place the dough on a floured surface and knead it for about 10 minutes, or until the dough is soft and not sticky. Grease a bowl with the olive oil. Put the dough in the bowl and turn a few times to coat with the oil. Cover the bowl tightly with plastic wrap and let it rise for 2 hours in a warm place.

Preheat the oven to 425ºF.

Punch down the dough and knead it for a few minutes on a lightly floured surface.

Divide the dough in half and roll each piece out on a floured surface into a 12-inch round and place the rounds on lightly oiled 13-inch pizza pans. Turn in the edges  of the dough about  1/2 inch to form a rim. You can stretch the dough to fit an even larger pan if you wish. Place the dough on 2 wooden peels, dusted with cornmeal, if you plan to use baking stones to bake the pizza.

Brush each round with 1 tablespoon of the olive oil. Divide any of the toppings of your choice.
Divide and sprinkle on the salt and the remaining 1 tablespoon of oil.

Bake the pizzas for 25 to 30 minutes, or until the top and bottom crusts are nicely browned. Cut into wedges and serve immediately.

If using baking stones, preheat the stones in a 500ºF. oven for 20 minutes. Just before placing the pizza on the stone from the baking peel, sprinkle each stone with a handful of cornmeal. Bake  the pizzaz for 20 to 25 minutes, or until the crust in nicely browned on the bottom.

Beer and Wine Pairings

Moretti Lager or a Coca-Cola is great with this incredible dish
However, Beulah prefers a lovely clean white wine like a Vernaccia or a Friulano…Both citrusy and bold.
Or if you like Red wine then a lovely Sangiovese or Barbera which has a cherryish/ smokey quality.  Mmmm mmm.
Both of them rustic/ clean and enjoyable with the incredible taste of the crusty/cheesy goodness of the Original Napolitana.

Ingredients for Biscotti Cookies

• 60 grams (2.25 oz) softened butter
• 250 g (9 oz) caster/superfine white sugar
• Grated zest of either 1 orange or lemon
•  2 eggs
• 400 grams (14 oz) flour
• 1.5 teaspoons baking powder
• Pinch of salt
• 150 grams (1 cup) whole almond with the skin
• 3 tablespoons Rum/Cognac.
  (makes about 45 cookies)

Ingredient for Triple Chocolate Dip

• 3 pounds of White
• 3 pounds of Milk Chocolate
• 3 pounds of Dark Chocolate

Recipe

Turn oven to 180 C/ 350 F

1. Mix the butter and sugar till smooth with a big spoon. Add zest and the eggs and beat well. Mix in the flour, baking powder and salt. Stir in the almonds and the booze. I use whatever liquor I have (rum is good).

2. First, line your cookie sheet with parchment. Then dust your work surface with flour and turn out the dough. Divide your dough in 3 masses and form 3 salami style rolls of cookie dough (about 1.25 inches high/2 inches wide/and shorter than the length of your tray).

3. Put your dough logs on your cookie sheet and leave room between them for spreading. Bake for 20 minutes till they start to turn golden. They will be a little soft.

4. Get them out of the oven and lift them gently onto your work surface while they  are still hot.

5. Cut them in slices, slightly at an angle. They should be about almost an inch wide. You should gently saw the surface of the cookie with a very sharp knife to break through the surface, but then chop down straight to shear the almonds cleanly for tidy little cookies.
Rearrange the cookies on the baking sheet cut side up. They will be fragile before
their second round in the oven so don’t rush that step.
(This is where you should really pay attention. I’ve overcooked these poor babies at this stage and made teeth breakers. My suggestion is to re-bake them for 5-7 more minutes. I think softer is better than harder as they do dry out as the days pass.)

6. Cover with clean towel not cellophane.  Wait 1 hour before dipping in chocolate.

7. Melt each chocolate in large separate bowls (In a microwave or on a double boiler)

8. Dip all in White Chocolate.  Cover the entire Biscotti Let rest for half hour

9. Then Dip the White Chocolate dipped cookie into the Milk Chocolate.  This time only covering 3/4  of the cookie.

10. Again, let rest of half hour.

11. Finally take white and chocolate dipped cookie and dip half into the Dark Chocolate mixture.

12. While still wet you can grate powdered almonds, or coconut flakes, or even shaved white chocolate for decorative look.

Store in an airtight container and they can go a couple weeks – but they won’t. They never do.

INGREDIENTS

Cake Layers

• 7 1/2 cups unbleached all purpose flour
• 3 tablespoons baking powder
• 2 teaspoons salt
• 2 3/4 cups (5 1/2 sticks) unsalted butter, room temperature
• 5 2/3 cups sugar
• 2 1/2 tablespoons vanilla extract
• 2 teaspoons almond extract
• 3 3/4 cups whole milk (do not use low-fat or nonfat)
• 18 large egg whites (about 2 1/3 cups), room temperature

Soaking Syrup

• 2 cups Kahlua or other coffee liqueur
• 1 1/2 cups cognac
• 1/2 cup plus 1 tablespoon instant espresso powder or coffee powder

Frosting

• 14 8-ounce packages cream cheese, room temperature
• 7 cups powdered sugar
• 10 tablespoons sweet Marsala
• 3 1/2 tablespoons vanilla extract

Chocolate Ganache

• 72 ounces bittersweet chocolate, chopped
• 8 cups heavy cream
• 8 tablespoon dark rum

Assembly

• 12 ounces semisweet chocolate, chopped
• 1 6-inch-diameter cardboard cake round
• 1 9-inch-diameter cardboard cake round
• 1 12-inch-diameter cardboard cake round
• 1 11-inch-diameter revolving cake stand (optional)
• 9 12-inch-long, 1/4-inch-diameter wood dowels
• 4 1/2 cups assorted berries (such as raspberries, blueberries, blackberries and strawberries)
• Fresh mint sprigs

Serving

• 12 cups mixed berries (such as raspberries, blueberries, blackberries and hulled, quartered strawberries)
• 6 tablespoons sugar

PREPARATION

Cake Layers

Position racks in top and bottom thirds of oven and preheat to 350°F. Butter one 12-inch-diameter cake pan with 3-inch-high sides, one 9-inch-diameter cake pan with 3-inch-high sides and one 6-inch-diameter cake pan with 3-inch-high sides.* Line bottoms with parchment. Sift flour, baking powder and salt into medium bowl. Using handheld electric mixer, beat butter in 12-quart bowl on medium-high speed until light. Gradually add sugar and beat until well blended. Beat in extracts. On medium-low speed, beat in dry ingredients alternately with milk in 3 additions each, beating just until combined (batter will be thick).

Using electric mixer fitted with clean dry beaters, beat whites in another large bowl until stiff but not dry. Fold 1/3 of whites into batter to lighten. Fold in remaining whites. Spoon batter into prepared pans so that depth of batter is the same in each pan; smooth tops. Bake until tops are deep golden brown and tester inserted into center comes out clean, about 55 minutes for 6-inch cake, about 1 hour 5 minutes for 9-inch cake and about 1 hour 20 minutes for 12-inch cake. Cool cakes in pans on racks 20 minutes. Run knife around pan sides to loosen cakes. Turn out cakes onto racks and peel off parchment. Cool cakes completely.

Soaking Syrup

Mix all ingredients a large bowl.

Frosting for Filling

Using electric mixer, beat cream cheese in large bowl until light. Gradually add sugar and beat until fluffy. Add Marsala and vanilla and beat until well blended. Cover and let stand at room temperature up to 1 hour.

Chocolate Ganache

Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward.

Assembly

Finely grind chopped chocolate in processor (do not overprocess or chocolate will clump together). Using serrated knife, cut each cake horizontally into 3 equal layers. Spread dab of frosting on 6-inch cardboard round; top with bottom layer of 6-inch cake, cut side up. Brush cake with 2 tablespoons syrup. Spread 1/2 cup frosting over. Sprinkle with 2 tablespoons ground chocolate. Top with middle 6-inch cake layer. Brush with 2 tablespoons syrup. Spread 1/2 cup frosting over. Sprinkle with 2 tablespoons ground chocolate. Brush 2 tablespoons syrup over cut side of top 6-inch cake layer. Using hands, turn cake layer over and place cut side down atop frosted layers. Cover and refrigerate cake.

Spread dab of frosting on 9-inch cardboard round; top with bottom layer of 9-inch cake, cut side up. Brush with 1/4 cup syrup. Spread 1 cup frosting over. Sprinkle with 1/4 cup ground chocolate. Top with middle 9-inch cake layer. Brush with 1/4 cup syrup. Spread 1 cup frosting over. Sprinkle with 1/4 cup ground chocolate. Brush 1/4 cup syrup over cut side of top 9-inch cake layer. Slide large tart pan bottom or springform cake pan bottom under cake layer. Using pan bottom as aid, lift cake layer and turn cut side down atop frosted layers. Cover and refrigerate cake.

Spread dab of frosting on 12-inch cardboard round; top with bottom layer of 12-inch cake, cut side up. Brush with 1/2 cup syrup. Spread 2 cups frosting over. Sprinkle with 1/2 cup ground chocolate. Top with middle 12-inch cake layer. Brush with 1/2 cup syrup. Spread 2 cups frosting over. Sprinkle with 1/2 cup ground chocolate. Brush 1/2 cup syrup over cut side of top 12-inch cake layer. Slide large tart pan bottom or cake pan bottom under cake. Using pan bottom as aid, lift cake layer and turn cut side down atop frosted layers. Cover cake; refrigerate all cakes until firm, about 4 hours. Cover remaining frosting and let stand at room temperature.

Place 12-inch cake on its cardboard on large flat platter. Place platter on cake stand. Using icing spatula, pour 4 cups Chocolate Ganache over top and sides of cake; smooth top. Press 1 dowel into center of 12-inch cake. Mark dowel 1/4 inch above top of cake. Remove dowel and cut with serrated knife at marked point. Cut 4 more dowels to same length. Press 4 cut dowels into 12-inch cake, inserting 4 inches inward from cake edges and spacing evenly; press 1 dowel into center of cake. Refrigerate cake on platter.

Place 9-inch cake on its cardboard on large flat plate or tart pan bottom. Place plate on cake stand. Using icing spatula, pour 3 cups of Chocolate Ganache over top and sides of cake; smooth top. Press 1 dowel into center of 9-inch cake. Mark dowel 1/4 inch above top of cake. Remove dowel and cut at marked point. Cut remaining 3 dowels to same length. Press 4 cut dowels into 9-inch cake, inserting 3 inches inward from cake edges and spacing evenly. Refrigerate 9-inch cake on plate.

Place 6-inch cake on its cardboard on another large flat plate or tart pan bottom. Place plate on cake stand. Using icing spatula, pour 2 cups of Chocolate Ganache over top and sides of cake; smooth top. Refrigerate all cakes until frosting sets, about 2 hours. (Can be made 1 day ahead. Cover cakes and remaining frosting separately with plastic wrap; chill. Bring Ganache to room temperature before continuing.)

Using metal spatula as aid, gently place 9-inch cake on its cardboard atop 12-inch cake, centering carefully on dowels. Gently place 6-inch cake on its cardboard atop dowels in 9-inch cake.

Spoon remaining Tiramisu filling into pastry bag fitted with medium star tip. Pipe decorative border around base of 12-inch cake and around top edge of each tier. (Can be prepared 8 hours ahead; refrigerate.)

Let cake stand at room temperature at least 3 and up to 6 hours before serving. Garnish with mint.

Serving

Toss mixed berries with sugar in large bowl. Let stand at least 30 minutes and up to 2 hours at room temperature.

Remove top and middle cake tiers. Remove dowels from middle cake. Cut top and middle cakes into slices; transfer to plates. remove dowels from bottom cake. Starting 3 inches inward from edge of bottom cake and cutting through from top to bottom, cut 6-inch-diameter circle in center of cake. Cut outer portion of cake into slices, then cut inner portion into slices. Spoon berries around cake slices.

INGREDIENTS (Servings: 8)

• 1 1/2 cups sharp cheddar cheese, shredded ( 6 oz)
• 1 1/2 cups broccoli, chopped and cooked
• 1 cup cauliflower, chopped and cooked
• 1 cup carrot, chopped and cooked
• 2 garlic clove, minced
• 2 eggs, lightly beaten
• 1 teaspoon salt
• 1 teaspoon chopped fresh towel-dried basil
• 1 teaspoon chopped fresh towel-dried tarragon
• 1/2 teaspoon pepper
• 7 sheets frozen phyllo pastry, thawed in the refrigerator
• Melted butter

DIRECTIONS

1.    Combine first 10 ingredients in a large bowl. Stir well.
2.    Work with 1 sheet of phyllo at a time (keep remaining sheets covered with a slightly damp towel), Place 1 phyllo sheet on an ungreased baking sheet. Lightly brush with butter. Layer 5 more sheets of phyllo on top, brushing each sheet with butter. Spread vegetable mixture over phyllo to within 2 inches of edge. Place remaining sheet of phyllo over mixture. fold edges over twice to seal. Fold in half lengthwise; brush with butter.
3.    Bake at 350 degrees for 30 to 35 minutes or until golden brown. Cut into 1 1/2 inch slices and serve with Champagne Sauce spooned on top of servings.

Champagne Sauce

Ingredients

• 1/2 cup Flour
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 tbsp. Lard
• 1 cup vegetable stock
• 1 cup Brut Champagne
• 1/4 cup heavy cream

Directions

1.    Mix 1/4 cup flour, 1 teaspoons salt, 1/2 tsp pepper in 1 tbsp. melted lard over medium low heat. (Do not brown)
2.    When little bubbles arise, add one cup of warmed vegetable stock bit by bit stirring constantly
3.    Then do the same with one cup Brut Champagne.
4.    When smooth add 1/4 cup of heavy cream.  Keep stirring until those little bubbles come back up.
5.    Salt and pepper to taste.
6.    Remove from heat and use for recipe

Ingredients (Serves: 4)

•  2 tbsp. olive oil
• 1 onion chopped
• 1 garlic clove minced
• chopped parsley
• 2 pounds sliced mushrooms
• 1/2 cup slice and apricots
• 1/8 cup apricot schnapps
• salt and pepper to taste

Directions

1.    In a heavy skillet place olive oil and onion.  Saute over medium heat for 2 minutes
2.    Add garlic and sauté for 30 seconds more stir
3.    Add parsley for 30 seconds more. Stir.
4.    Add mushrooms and apricots and two tbsp. warm water, stir and cover for 5 to 7 minutes. Check to make sure not burning on bottom.  May have to reduce heat.
5.    Add schnapps and stir until bubbles start to form.  Stir and take off heat.
6.    Salt and pepper for taste.

INGREDIENTS (Servings: 2)

• 1 teaspoon olive oil
• 1 Chopped onion
• 2 minced garlic cloves
• 2/3 cup mixed fresh herbs such as parsley, dill, and chives, oregano
• 1 lb. of fresh spinach (remove stem), steamed, squeezed/dry, and chopped
• 4 oz. asiago cheese
• More olive oil
• 2 whole sea bass with skin
• Prepare 1/2 pound bacon (chopping and crisp in pan…leave in skillet with the bacon grease)
• 1/3 cup dry cognac
• 1/2 cup heavy cream

DIRECTIONS

1.    Preheat oven to 370 degrees F / 190 degrees C
2.    Sauté chopped onions 2 minutes before adding minced garlic.  Add a pinch of salt.
3.    Sauté until onions translucent.  (drain and towel dry)
4.    Add 1/2 of Chop herbs, stir in. (leave rest for sauce)
5.    Spinach (prepared: steamed, dried and chopped) stir in.
6.    At the last minute before stuffing fish add grated asiago cheese and stir.
7.    Gut, scale and rinse the fish thoroughly.
8.    Pat dry with paper towels.
9.    Cut two large pieces of foil, big enough for the foil to over lap the sides of backing pan on the bottom to meet the top of the foil when placed above the whole fish for a good seal.
10.    Rub with olive oil on both sides and a little inside. Make sure that it is enough to avoid the fish sticking to the foil.
11.    Sprinkle with sea salt and freshly ground black pepper on both sides, and inside the cavity.
12.    Stuff onion/garlic/spinach herb/grated cheese mixture into each fish, amount is as desired. Fold and crimp the foil to make a pocket.
13.    Lay on baking sheet, cover with foil and seal air tight and place in center of oven. Bake for 20-25 minutes depending on the size of fish. The skin will feel soft but the meat will be firm.
14.    If you would like to make the skin crispier, unwrap the fish after it has cooked through and set under broiler or turn up the heat and allow to crisp up. But be warned that this might make the fish stick to the foil a bit.
15.    Transfer fish to 2 plates.
16.    Put juices from backing pan into a skillet of chopped crispy bacon and the bacon grease,  heat up with chopped herbs, add fish juices, add cognac to deglaze, scraping up any brown bits and bacon with a wooden spoon. Stir in heavy cream, remaining herbs, 1/2 and salt and pepper to taste. When little bubble start to form (do not boil) take off heat.
17.    Spoon sauce over fish.

INGREDIENTS (serving for 4)

• 4 green onions
• 1 (10 1/2 ounce) cans chicken broth (regular or no-salt)
•  vegetable oil cooking spray
• 2 teaspoons butter, melted
• 2/3 cup uncooked Arborio rice
• 3/4 cup Brut champagne
• 1/4 cup water
• 1/4 lb bay scallop

DIRECTIONS

1.    Mince green onions, separating white parts and tops, set aside.
2.    Place broth in a small saucepan, bring a simmer, do not boil.
3.    Keep warm over low heat.
4.    Coat a large saucepan with cooking spray, and place over medium heat until hot.
5.    Add butter and white parts of onions, cook until tender.
6.    Add rice, and cook 3 minutes, stirring constantly.
7.    Add champagne, bring to a boil.
8.    Reduce heat and simmer, uncovered 5 minutes or until liquid is nearly absorbed.
9.    Add 1/2 cup warm broth, cook 5 minutes, stirring occasionally, until liquid is nearly absorbed.
10.    Add remaining broth, and cook 5 minutes or until liquid is nearly absorbed, stirring occasionally.
11.    Stir in onion tops, water, and scallops, cook an additional 5 minutes or until mixture is creamy.
12.    Rice will be slightly firm.

I made this delectable cheesy goat and Stracchino spread (young creamy cheese you can substitute with cream cheese) as one of the appetizers for my son’s wedding.  We served it on Sliced Crostini
You can make this as a layered dip and serve toasted bread or crackers on the side.

Ingredients

• 1 cup unsalted butter
• 3/4 pound Goat cheese, crumbled
•  8 ounces Stracchino cheese or Cream Cheese
• 2 cloves garlic, minced
• 1 shallot, minced
• 3 tablespoons dry vermouth or vodka
• Ground white pepper, to taste
• 1/2 cup pine nuts, toasted
• 1 cup chopped sun-dried tomatoes
• 3/4 cup pesto sauce (*recipe separate)

Directions
1.    In a food processor, combine the butter, goat cheese, stracchino cheese, garlic, shallot, vermouth (or Vodka), and white pepper. Process until smooth.
2.    Spread on Crostini and layer with pesto, sun-dried tomatoes, and pine nuts.
3.    Serve on a silver platter

Alternative Layered Dip
Oil a medium bowl, or gelatin mold, and line with plastic wrap for easy removal. Layer the dip into the mold as follows: Sun-dried tomatoes, pine nuts, pesto, and cheese mixture. Repeat. Pat down into the mold, and refrigerate for at least one hour.  Turn the dip out onto a serving plate, and remove plastic wrap. Serve with crackers.

* Pesto Recipe

• 2 cups packed fresh basil leaves.
• 2 cloves garlic.
• 1/4 cup pine nuts.
• 2/3 cup extra-virgin olive oil
• Salt and freshly ground black pepper, to taste.
• 1/2 cup freshly grated Pecorino Toscano cheese.

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped.  Add the oil and process until smooth.  Mixed in grated cheese.  Salt and Pepper to taste.

(This can be frozen without the cheese.  Place in a zip lock freezer bag. Can be frozen for 3 months. Thaw and stir in cheese.)

(I) Guinness Stew Filling (TheSavory)

Ingredients

• 4 slices bacon, cut into small pieces
• 2 1/2 pounds boneless beef chuck, cut into 2-inch pieces
• 1 teaspoon salt, or more to taste
• freshly ground black pepper to taste
• 2 onions, coarsely chopped
• 1/2 teaspoon salt
• 4 cloves garlic, minced
• 1 (14.9 ounce) can dark beer (such as Guinness(R))
• 1/4 cup tomato paste
• 4 sprigs fresh thyme
• 3 carrots, cut into 1-inch pieces
• 2 stalks celery, cut into 1-inch pieces
• 1 teaspoon white sugar
• 1/2 teaspoon freshly ground black pepper, or to taste
• 2 1/2 cups chicken stock, or as needed to cover
• 2 tablespoons cornstarch

Directions

1.    Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Turn off heat and transfer bacon into a large stew pot, reserving bacon fat in the skillet.
2.    Season beef chuck cubes generously with 1 teaspoon salt and black pepper to taste. Turn heat to high under skillet and sear beef pieces in the hot fat on both sides until browned, about 5 minutes. Place beef in stew pot with bacon, leaving fat in skillet. Turn heat down to medium; cook and stir onions in the retained fat in the skillet until lightly browned, 5 to 8 minutes; season with a large pinch of salt.
3.    Cook garlic with onions until soft, about 1 minute; pour beer into skillet and stir with a wooden spoon, scraping up and dissolving any browned bits of food into the liquid. Pour cooking liquid from skillet into the stew pot. Stir in tomato paste, thyme sprigs, carrots, celery, sugar, 1/2 teaspoon black pepper, and enough chicken broth to cover.
4.    Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot. Simmer stew until beef is fork-tender, about 2 hours. Stir stew occasionally and skim fat or foam if desired.
5.    Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 15 to 20 minutes.
6.    Add cornstarch and thicken completely.
7.    Remove and discard thyme sprigs and adjust salt and pepper to taste.

(2) Rum Peach Filling (TheSweet)

Ingredients

• 12 yellow peaches, about 10 cups, peeled and slice
• 1/2 cup butte
• 5  Tbsp. brown sugar
• 2-3 Tbsp. dark rum
• 1/4 cup brown sugar
• 2 Tbsp. cornstarch
• 1 tsp. ground cinnamon

Directions

1. Melt butter in a large skillet over medium-high heat. Stir in 5 Tbsp. brown sugar. Add sliced peaches and rum; cook stirring frequently for about 5 minutes. Drain.

2. In a large bowl add the peaches, 1/4 cup brown sugar, cornstarch, and cinnamon and mix well to coat the peaches evenly; set aside.

3. Stir in a heavy sauce pan over medium heat.  Peaches have to be totally softened and liquid evaporated to make it into a jammy consistency.

(3) Pasty Dough

Ingredients

• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup shortening (lard)
• 1/2 cup cold water

Directions

1.    In a medium bowl, stir together the flour and 1/2 teaspoon of salt. Cut in lard with a fork or pastry blender until the mixture resembles bread crumbs. Stir in cold water with a fork until the mixture is able to come together in a ball. Knead a couple of times then divide pastry into two pieces. Pastry may be refrigerated for later use at this time.
2.    Preheat the oven to 400 degrees F (200 degrees C).
3.    On a lightly floured surface, roll out each half of the pastry into a 16-inch circle.
4.    Place stew in the left bottom 3/4 of the circle, leaving the right bottom 1/4 for the rum peach jam.  Leave a 1/2 inch between the savory and sweet and an inch all the way around at each end uncovered.
5.    Place a 14 inch long & 2 inch wide slice of pastry under the edge of the stew and fold over the top long edge to create a barrier between the savory and sweet.  Brush the edge with egg yolk.  Then fold the top edges over the pastry over the filling, and tuck and pinch the ends.
6.    Transfer the two pastries to a greased baking sheet, and cut a few slits in the top of each one for ventilation.
7.    Bake for 45 minutes in the preheated oven until golden brown.