White Satin
Cocktail (martini) glass shake with ice and strain into chilled glass
45 mls BOLS Coffee liqueur
45 mls Galliano
30 mls Milk
15 mls Cream
Lasagna
INGREDIENTS
455 g lean ground beef
1 onion, chopped
2 (6 ounce) cans tomato paste
1 (14.5 ounce) can crushed tomatoes
475 ml water
5 g dried oregano
6 g garlic powder
10 g salt
0.5 g ground black pepper
10 g white sugar
335 g cottage cheese
50 g grated Parmesan cheese
1 egg
9 lasagna noodles
455 g shredded mozzarella cheese
DIRECTIONS
In a large skillet over medium heat, cook beef until brown. Drain. In another skillet over medium heat, cook onion until translucent. Combine beef and onion in a large saucepan with tomato paste, crushed tomatoes, water, oregano, garlic powder, salt, pepper and sugar. Cook over medium heat until mixture comes to a boil. Reduce heat to low and simmer 1 hour.
While sauce is simmering, blend cottage cheese, Parmesan and egg until smooth. Set aside.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Preheat oven to 350 degrees F (175 degrees C).
Spread 1 cup of sauce in the bottom of a 9x13 inch baking dish. Cover sauce with 3 noodles. Cover noodles with one-third of remaining sauce. Top with half the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce.
Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.
Apples with Crumb Topping
Crumb topping is a favorite on almost any dessert, but wait until you try it on grilled apples. Use apples that are good for baking such as Winesap, Rome Beauty, or Granny Smith.
For the topping:
1/2 cup quick-cooking (not instant) oatmeal
1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1/4 teaspoon ground cinnamon
1/4 cup unsalted butter, cut into small pieces
1/2 cup chopped pecans
4 large baking apples, halved crosswise through the center, cored
2 tablespoons butter, melted
1/2 cup heavy cream
To make the topping: In a medium bowl combine the oatmeal, flour, brown sugar, and cinnamon. Add the butter and work it in evenly with a fork or your fingertips. The crumbles should be the size of peas. Stir in the pecans. Set aside.
Brush the cut side of the apples with the melted butter. Arrange the apples cut side down on the grill and cook over Direct Medium heat for 20 minutes, turning once halfway through grilling time. Remove from the grill.
Mound the topping over the cut side of the apples, distributing evenly. Return apples to the grill and continue grilling over Direct Medium heat until the topping is golden brown, about 6 minutes. Serve warm or at room temperature with the heavy cream drizzled over the apples.
Makes 4 servings.
