BYU Broadcasting | Culinary Creations

Directions: Dip ravioli in boiling water to 1 to 1 ½ minutes. Drain and run under cold water to stop the cooking process. Pat dry with paper towels. Arrange on serving tray. Place medium size piece of basil leaf on ravioli. Top with cream cheese rosette from a pastry bag. Cream cheese will work best if it has been beat until fluffy in a mixer. Garnish with strips of sun-dried tomato and sprinkle with cheese. May be refrigerated overnight.

Pesto Cheese Torta with Pine Nuts and Pimentos:
Cheese Mixture...
Printable Version

Ingredients:

16 ounces of cream cheese (room temperature)

1 cup ricotta cheese (room temperature)

1 cup feta cheese (crumbled)

1 cup butter (room temperature)

1 cup toasted pine nuts

1/2 cup diced pimento

Pesto...
Printable Version
Directions: See recipe in "Couple Games and Fun Night" for pesto

Assembly...
Printable Version
Directions: Line a 10 inch spring form pan with plastic wrap with plenty hanging over the edges. Blend all cheese mixture ingredients, except pine nuts, in food processor until well mixed. Cover bottom of the spring form pan with enough pine nuts to cover bottom of pan. Drop portions of the half the cheese mixture over pine nuts. Carefully spread the cheese out so as not to disturb the pine nuts. Spread half of the pesto over cheese mixture. Sprinkle all the pimientos over this layer of pesto. Repeat process, starting with the pine nuts, then cheese, then pesto. Fold the plastic wrap up over the top of the finished torte. Refrigerate until firm, about 4 hours. Can be made up to two days in advance. Uncover torte and unmold onto serving platter. Garnish with fresh basil leaves and serve with water crackers.

Fresh Mozarella, Roma Tomatoes and Fresh Basil
with bruschetta
Printable Version

Ingredients:

1 pound fresh mozzarella

8 roma tomatoes

4 ounces fresh basil

1/2 recipe of basil vinaigrette (from Football Madness: Italian Antipasto)

1/2 cup fresh parmesan (grated)

Directions: Drain water off mozzarella. Slice balls into 1/4 inch slices and layer in plastic container. Pour basil vinaigrette over cheese and marinate at least 4 hours or overnight. Before serving, slice tomatoes into 1/4 inch slices and arrange with mozzarella alternately on platter. Julienne basil and sprinkle over cheese and tomatoes. Sprinkle with fresh parmesan. Serve with bruschetta.

Bruschetta...
Printable Version

Ingredients:

1 Baguette of heavier European Bread (peferably 2-3 inches in diameter)

extra-virgin olive oil

dried herbs

Directions: Slice bread into 1/4 inch slices and brush with olive oil and sprinkle with dried herbs such as oregano, parsley, basil or rosemary. Toast in 400 degree oven until golden. Can be made up to one week in advance and held in airtight container.

Christmas Cherry Tomato and Broccoli Salad
Printable Version

Ingredients:

1 pound fresh broccoli

1 pound cherry tomatoes

1 bunch green onions (chopped with tops)

1 cup black olives (any red and green vegetables my be substituted)

Directions: Blanch broccoli in boiling water until bright green, about 60 seconds. Drain. Run broccoli under cold water to stop the cooking process. Wash tomatoes and pat dry. Combine broccoli, tomatoes, olives, and onion in serving bowl. Toss with vinaigrette. Serve immediately. Vegetable may be prepared in advance and refrigerated. Do not add vinaigrette until serving.

Vinaigrette
Printable Version

Ingredients:

1 cup olive oil

1/3 cup lemon juice

1/3 cup red wine vinegar

2 cloves garlic (minced)

2 tsp. salt

1 tsp. sugar

1/2 tsp. dry mustard

2 tbsp. whole grain mustard

1/4 tsp. crushed red pepper flakes

Directions: Whisk ingredients together. Will keep up to four weeks, refrigerated.

Chocolate Teddy Bears
Printable Version

Ingredients:

2/3 cup butter

1 cup sugar

2 tsp. vanilla

2 eggs

2 1/2 cups flour

1/2 cup unsweetened cocoa

1/2 tsp. baking soda

1/4 tsp. salt

'Red Hot' candies

Green icing in pastry bag

Directions: Cream butter, sugar and vanilla in large mixer bowl until light and fluffy. Add eggs, blend well. Combine dry ingredients and gradually add to creamed mixture. Blend thoroughly. Chill dough until firm enough to handle.

Form bears by rolling dough into sizes for body, head, paws, and ears. Press dough into each other and place on ungreased cookie sheet. Press into two "red hots" for shirt buttons. Bake at 350 degrees for 6-8 minutes or until set. Cool. Decorate each bears with Christmas ribbon bow. About 12 cookies.

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