Sunday May 19, 2019
4:44 pm

Tiramisu Cups

     recipes

Sausage, beans and escarole make up this appetizing one-pan dish. Top off your meal with yummy tiramisu. (Photo and opinions provided)

 

      The recipe for this warm and hearty dish was given to us by Gene Bodnar of St. Patrick’s parish in Chesterton. It takes less than an hour to make and you only dirty one pan; it can't get much easier.

 

Italian Sausage, Beans and Escarole

1 1/2 lbs. Italian sausage, skins removed

3-4 tablespoons olive oil

3 cloves garlic, minced

1 bunch escarole

1 (24-ounce) jar great northern beans, not drained

1 or 2 chili peppers, sliced

3-4 tablespoons dry white wine

Grated Romano cheese

 

      Prep the escarole by removing the stems and any thick veins and then chop fine. Add olive oil to a hot skillet and cook the sausage until brown on all sides. Remove the sausage from pan and add the garlic; sauté for a few minutes, but don't brown.  Return sausage to pan, along with the beans and their juice, and let cook on medium-high for about 5 minutes. Lower the temperature to medium-low, add escarole and cover; simmer for about 10 minutes. Uncover and stir in the peppers, wine and a little water if too dry. Let it simmer a minute or two. Serve in bowls with grated Romano cheese sprinkled on top.

      Garlic bread and a good red Italian wine (Valipolicella) go well with this dish. You can also make a quick tomato salad as a side dish. Slice two or three ripe tomatoes about a quarter-inch thick. Drizzle them with extra virgin olive oil and balsamic vinegar, and sprinkle with oregano and basil.

      Note:  In place of the escarole you could use Swiss chard or even spinach instead.

      For dessert this we made this Italian classic using a quick and easy recipe. It would also be a great treat to serve on Valentines’ Day.

 

Tiramisu Cups

11/2 cups heavy cream, divided

3/4 cup granulated sugar, divided

1 (8-ounce) package cream cheese, at room temperature

1 (7-ounce) package ladyfingers

1 cup strong black coffee

1 tablespoon brandy or Kahlua (optional)

1 teaspoon cocoa powder

Have 4 (8-ounce) glasses ready.

 

      In a chilled bowl combine 3/4 cup of heavy cream and 1/4 cup sugar. Whip with a hand mixer until soft peaks form. Cover and refrigerate until ready to use.

      In a large bowl combine the cream cheese, 3/4 cup heavy cream and the remaining 1/2 cup of sugar. Whip with a hand mixer until light until fluffy.

      Stir the brandy into the coffee. Using 1 ladyfinger at a time, snap or cut in half, dip it very quickly into the coffee mixture and then drop it into the bottom of a balloon wine glass. Repeat with the other 3 glasses. Put a heaping tablespoon of the cream cheese mixture on top of the ladyfingers in each glass. Make another layer of ladyfingers dipped in coffee, another of the cream cheese mixture, then 1 more layer of ladyfingers. Top with remaining filling and dollop with the whipped cream. Put the cocoa powder into a small sieve and tap it gently over each glass to dust the tops. Refrigerate for at least 1 hour before serving. 

 

Annette Kukoy is a member of St. Thomas More Parish in Munster. Jackie Shayotovich belongs to Ss. Peter and Paul in Merrillville. For more information contact Annette or Jackie at This email address is being protected from spambots. You need JavaScript enabled to view it. .

Join The Flock

Flock Note