Tiramisu

By Nicole Cammarata

1 cup sugar
½ cups sweet Marsala wine
6 eggs yolks
1 pound Mascarpone cheese, room temperature*

1-1/2 cups hot water
5 tsp instant coffee powder
½ cup coffee-flavored liqueur
Approximately 12 oz. ladyfingers
Unsweetened cocoa for dusting cake
1 oz. semi-sweet chocolate, grated (optional)

Whisk sugar, wine, and egg yolks in a metal bowl.

Set bowl over a saucepan of boiling water.
Whisk constantly until mixture begins to thicken, about 5 minutes.
Remove bowl and whisk in cheese until smooth.

Combine 1-1/2 cups hot water with instant coffee. Stir to dissolve powder.
Add liqueur.
Dip 1 ladyfinger into the coffee mixture, turn to coat, and quickly remove.
Place the cookie, rounded side down in the bottom of an 8-inch square dish.
Repeat with additional ladyfingers to cover the bottom of the pan.
Pour ½ of cheese mixture over.
Repeat procedure with another layer of ladyfingers and another layer of cheese.
Refrigerate until firm, about 4 hours.
Before serving, dust top with cocoa.
Garnish with grated chocolate, if desired.
Cut into squares to serve.


*Note: If mascarpone cheese is unavailable, blend two 8-ounce packages cream cheese with ½ cup heavy cream and 5 TB. sour cream.

Arugula Pesto

Recipe by Joe 4

INGREDIENTS:

1 cup fresh arugula
1 cup fresh parsley
1/2 cup pinenuts, toasted
3 garlic cloves
1/4 cup grated parmesan cheese
1/2 cup olive oil
Juice of half of a lemon
Salt and pepper to taste

DIRECTIONS:

Add all of the ingredients except for the olive oil to a food processor and pulse until well blended. Once blended, begin pouring a slow, stream of olive oil into processor while running, until texture is smooth and consistent. You may not use all of the olive oil. Taste yummy on bread and tossed with hot pasta.