Recipe Archive
Fruit Lasagna
Yields 9-12 Servings
4 Whole Fresh Lasagna Sheets (trim edges to fit pan)
3 lbs. Whole Milk Ricotta
5 oz. Powdered Sugar
2 Tablespoons Grand Marnier
8 oz. Strawberries in Syrup
5 oz. Golden Raisins
4 oz. Dried Bananas
5 oz. Dried Cherries
5 oz. Dried Apricots
3 oz. Toasted Sliced Almonds
8 oz. Fresh Mozzarella
2 Cups Fresh Berries (suggest strawberries, blueberries, raspberries)
Combine Ricotta, Powdered Sugar and Grand Marnier, Mix Thoroughly and Let Stand Five Minutes.
In Large Casserole (Coated with Pan Release) Layer Ingredients As Follows:
6 oz. Strawberries in Syrup
Lasagna Sheet
1 ½ lb. Sweetened Ricotta Mix
4 oz. Dried Bananas
Lasagna Sheet
4 oz. Golden Raisins
4 oz. Dried Cherries
Lasagna Sheet
5 oz. Dried Apricots
2 oz. Toasted Sliced Almonds
Lasagna Sheet
8 oz. Fresh Mozzarella (Slice and Layer Evenly)
Top with Remaining Dried Fruits.
Place in pre-heated oven @ 375° for 1 hour. Cut and Serve. Top slices with fresh berries.
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Fiona's Delicatessen French Potato Salad
Yields 12 Servings
Dressing:
¼ cup Red Wine Vinegar
½ tablespoon Fresh Minced Garlic
½ tablespoon Fresh Tarragon
½ teaspoon Dried Dill
½ tablespoon Celery Seed
½ teaspoon Celery Salt
½ teaspoon White Pepper
¼ cup Dijon Mustard
2 cups Mayonnaise
In mixing bowl combine red wine vinegar, garlic, herbs, celery seed, celery salt, white pepper and Dijon mustard. Mix thoroughly and let stand five minutes to let flavors interact with the vinegar. Add mayonnaise and mix thoroughly. Cover and refrigerate. Dressing will hold for one week.
1 ¼ lb. Boiled Redskin Potatoes
1 ¼ lb. Boiled Yukon Gold Potatoes
¼ lb. Diced Celery (2 large stalks)
¼ lb. Diced Red Onion (1 small)
1 ½ Cup Dressing
Kosher Salt to taste
Celery Leaf Garnish, chopped and whole
Boil potatoes in large pot filled 2/3's full with water. Add 1 tablespoon of salt and bring to a boil and cook for 40 minutes. Potatoes should fall off a fork easily. Drain and cool potatoes under cold water until chilled. To save water spread the potatoes on a shallow pan and refrigerate.
Quarter chilled potatoes and mix with diced celery and red onion. Add dressing and finish with kosher salt to taste. Garnish with celery leaf. Extra dressing may be used for left overs as the potatoes will absorb dressing.
