Antipasto Plate

Scallops Mornay   

Buttered Asparagus

Toasted Garlic French Slices

Classic Tortoni

White Wine   

Coffee

Antipasto Plate

Arrange your favourites from the following:

Rolled slice of Prociutto,  Sopressata, Bresaola and Genoa Salami

Wedge of Provolone, Robiola and Boursin cheeses

A variety of olives such as Kalamata, green Manzanilla and Nicoise

Marinated Artichokes, Heart of Palm, Peppers and Tomatoes

Scallops Mornay

½  cup (125 ml)  Dessert Wine (Sauterne)           

¾  cup (185 ml)   Distilled Water

¼  tsp (1.25 ml)  Salt           

Dash Pepper (white or finely ground black)

¼  tsp (1.25 ml)  Dried minced Onions

8 oz  (350 ml)  Scallops, cut in half if large (± 1½ cup)                                   

½ cup  (125 ml) Fresh Mushrooms, sliced

1 tbsp (15 ml) Butter or margarine

1½ tbsp (22.5 ml) Flour

½ cup  (125 ml)  Milk

¼ cup  (65 ml) Grated Swiss Cheese

1½ tbsp (22.5 ml) chopped fresh Parsley        

Preheat oven to 375º F (190ºC).

Combine wine, water, salt, pepper and onion in a saucepan.

Simmer for 5 minutes.

Add scallops and mushrooms

Cover and simmer for 5 minutes.

Remove scallops and mushrooms from stock

Put aside while making sauce.

Reduce stock to ± ½ cup (125 ml), approx. 15 minutes.

In another saucepan, melt butter and stir in flour.

Stir in stock and milk; cook and stir until thickened and bubbling.

Add grated cheese; stir until melted.

Adjust salt and pepper if needed.

Remove from heat

Add scallops and mushrooms.

Spoon into 2 prepared (lightly greased) individual baking dishes.

Bake for 15-20 minutes. Garnish with chopped parsley.

Serves 2

308 Calories, 105 Calories from Fat, 11.7g Total Fat, 6.9h Saturated Fat, 70mg Cholesterol, 573mg Sodium, 13.1g Carbohydrates, 4.1g Sugars, 26.0g Protein

Buttered Asparagus

Toasted Garlic Bread

Classic Tortoni

½  cup (125 ml)  35% Cream (whipping not cooking)

¼  cup (65 ml)   Sugar

½  tsp (2.5 ml)  Vanilla

2   drops Almond Extract                       

1   large Egg White

2   tbsp (30 ml) Toasted Almonds, finely chopped           

2   tbsp (30 ml) Toasted Coconut

½  tsp (2.5 ml) Instant Coffee powder

Whip the cream with vanilla

Extract and 2 tbsp (30 ml) of the sugar.

Beat egg white to soft peaks.

Gradually add the remaining sugar

Beat to stiff peaks.

Mix almonds and coconut together.

Fold egg whites and half the nut mixture into the whipped cream.

Spoon half into a 16 oz (500 ml) ramekin.                               

Fold coffee powder into the remaining whipped cream mixture.

Spoon into the ramekins.

Sprinkle with the remaining nut mixture.

Cover loosely with plastic wrap.

Freeze at least 4 hours, preferably overnight.

Serves 4 (but really, 2 people scooping out of 1 ramekin . . .  ?)

119 Calories, 52 Calories from Fat, 5.8g Total Fat, 3.0g Saturated Fat, 11mg Cholesterol, 27mg Sodium, 15.0g Carbohydrates, 13.0g Sugars, 2.5g Protein

 Image source: Flickr.