Il DiVino's: 2010

Puff Pastry Entree

These are a great smaller size entree and can be made in either Chicken or Salmon Puff Pastry Pillow

Chicken Puff Pastry

Ingredients:

4 pieces Boneless skinless chicken breast 8 oz each piece (Free range organic tastes best)
Salt and freshly ground black pepper
1 clove garlic chopped
1 cup white wine (a white wine that you would drink)
2 to 3 sprigs fresh finely chopped rosemary
½ C extra-virgin olive oil
1 sheet puff pastry Dufour 11 x 17 inch
1/2 cup Il DiVino’s Adriatic Port Fig Sauce
8~ 1 oz slices Fontina cheese. The cheese should be slice into ½ inch thickness
1 egg mixed with 1 tablespoon water, for egg wash

Directions:

Preheat oven to 425 degrees F.

Cut each chicken breast in half giving you 8 equal sized portions of chicken ( approximately 4 oz each) Season the Chicken with salt, pepper, garlic and rosemary. Pour the white wine and extra virgin olive oil over the Chicken and let marinate for at least 30 minutes. With the marinade liquid in the pan, lightly brown the Chicken on both sides, 5-10 minutes . Remove from heat.

Line a baking sheet with parchment paper. Cut pastry into 8 pieces. Roll the puff pastry to make an 8 x 8 square.

You may use extra puff pastry to decorate your pillow puff with small cookie cutter shapes that are placed on the puff pastry after the egg wash.

Place a piece of lightly browned Chicken on each pastry square and top with spoonful of Il DiVino’s Adriatic Port Fig Sauce. Place the 1 oz slices of Fontina on top ( this will more than likely be a few ½ inch pieces to make up 1 oz) Pinch and seal the dough up and over the chicken and cheese, seal with egg wash remaining egg wash.

Bake 12 to15 minutes, until golden.

Bon Appetite

Salmon Puff Pastry

Ingredients:

8 pieces Salmon 4 oz each piece (Coho or wild caught tastes best)
Salt and freshly ground black pepper
1 clove garlic chopped
1 cup white wine
2 to 3 sprigs fresh finely chopped rosemary
½ C extra-virgin olive oil
1 sheet puff pastry Dufour 11 x 17 inch
1/2 cup Il DiVino’s Chianti Cranberry Sauce
1 egg mixed with 1 tablespoon water, for egg wash

Directions:

Preheat oven to 425 degrees F.

Season the Salmon with salt, pepper, garlic and rosemary. Pour the white wine and extra virgin olive oil over the Salmon and let marinate for at least 30 minutes. With the marinade liquid in the pan, lightly brown the Salmon on both sides, 5-10 minutes . Remove from heat.

Line a baking sheet with parchment paper. Cut pastry into 8 pieces. Roll the puff pastry to make an 8 x 8 square.

You may use extra puff pastry to decorate your pillow puff with small cookie cutter shapes that are placed on the puff pastry after the egg wash.

Place a piece of lightly browned Salmon on each pastry square and top with spoonful of Il DiVino’s Chianti Cranberry Sauce. Pinch and seal the dough up and over the Salmon, seal with egg wash remaining egg wash.

Bake 12 to15 minutes, until golden.

Bon Appetite

Il DiVino's

This is a favorite decadent chocolate cake recipe that will become the favorite of any chocolate lover.

Chocolate Kahlua Cake
1 package prepared triple chocolate cake mix
1 package chocolate fudge pudding instant or bake and serve
1 package 12 oz semi sweet chocolate chips
1 16 oz container of sour cream
1 Cup vegetable oil
4 Eggs
1 Cup Kahlua
2 tsp strong coffee

Preheat oven to 350 degrees F

In a large mixing bowl place cake mix, pudding mix, vegetable oil, and eggs. Mix then add Kahlua, coffee and blend until smooth. Gently fold in the sour cream and when incorporated fold in the chocolate chips. (HINT: You can also toss the chocolate chips in a little flour for more evenly distributed chocolate in the cake)

Grease and flour a large bunt pan. Pour the mixture into the pan and fill 2/3 of the pan. Depending on the size of the pan you may have cake batter left over. Fortunately these make great cupcakes as well so any extra batter can be poured into a cupcake pan with liners. This is also a great idea for individual chocolate cakes as well.

For the cake place in the middle rack of the oven for 50-60 minutes. Your kitchen will smell amazing and you may have neighbors knocking at the door when the smell of chocolate travels :)
The cake will pull away from the sides of the bunt pan slightly when fully cooked.
For cupcakes the cooking time will be about 45 minutes.

Let the cake and cupcakes cool for 10 to 15 minutes. Serve with Strawberry Cabernet or Cherry Syrah sauce and whipped cream with a sprig of mint for garnish. Or for a more simple dessert dust with powdered sugar and place fresh berries on the side.

Enjoy

Bon Appetite