T-20
THE HERALD, Sharon, Pa., September 27, 2011; ALLIED NEWS, Grove City, Pa., September 28, 2011
NOW
NOW
NOW
NOW
NOW
NOW
NOW
Booking
2011 &
2012
Wedding &
Banquet
Dates
Yankee Lake Ballroom
For more information call (330) 448-8361
2 miles north of Brookfield, Route 7
7 2 4
♦
3 4 2
♦
3 2 2 1
80 East State Street Sharon, PA. 16146
don’t be afraid to mix spirits
with wine: One of Alison’s fa-
vorite concoctions is a blend
of lemony Cupcake Chiffon
Vodka with muddled black-
berries, fresh mint, sparkling
grapefruit water and a splash
of Cabernet Sauvignon.
μ It’s not only more fun to
serve bite-sized cupcakes at
your wedding but they offer
more variety and unexpected
flavor combinations than a
traditional cake.
μ Be sure to have a good
assortment of non-alcoholic
beverages on hand as well
such as bottled water, soft
drinks and more to prevent
dehydration and ensure that
guests drink responsibly.
For more tips from Alison
for creating a bridal event to
remember, visit www.cup
cakevineyards.com.
Toast
Tips for a festive
bridal celebration
from page T-19
Celebration
recipes
Melted Gruyere Toasts with
Crisp Frizzled Prosciutto
Yield: 12 servings, 2 pieces per
serving
Extra virgin olive oil
4 slices (about 3 ounces)
prosciutto, cut into è-
inch pieces
24
1
⁄
4
-inch-thick slices Ital-
ian bread
4 ounces aged Gruyere,
coarsely shredded (about 1
3
⁄
4
cups)
Heat è-inch olive oil in
medium skillet over medium
heat until hot enough to siz-
zle a piece of prosciutto.
Stir half the prosciutto into
hot oil and cook over medium
heat until prosciutto is crispy,
2 to 3 minutes. Remove from
with a slotted spoon to a
side dish. Add remaining pro-
sciutto and cook until crispy.
Set aside.
Heat oven to 350 degrees.
Spray baking sheet with non-
stick spray and arrange bread
slices on tray.
Top each bread slice with
a rounded tablespoon of
cheese. Bake until cheese is
melted, about 5 minutes. Re-
move from oven.
Stand a crispy piece of pro-
sciutto in the center of each
melted mound of hot cheese
and serve at once.
Beet Purée with Sesame
Flavors
Yield: 12 servings, 2 pieces per
serving
1 pound fresh golden or
red beets, trimmed, peeled,
cut into è-inch pieces
24 endive leaves, thick
ends trimmed, separated into
individual leaves
3 tablespoons reduced
sodium tamari or soy sauce
1
⁄
2
teaspoon toasted (dark)
sesame oil
1
⁄
4
teaspoon grated fresh
ginger
1
⁄
4
teaspoon minced fresh
garlic
Salt to taste
Toasted white sesame
seeds (garnish)
Place beets in a steamer
and cook, covered, over sim-
mering water, until tender, 15
to 20 minutes. Cool.
Place endive leaves in a
large bowl. Add water and a
cup of ice and refrigerate un-
til crisped, about 15 minutes.
Drain and pat dry with paper
towels.
Place tamari or soy sauce
in a small saucepan and boil
gently until reduced to 1 ta-
blespoon. Cool.
Purée beets, 1 tablespoon
reduced tamari or soy sauce,
garlic, ginger, sesame oil and
salt in food processor until
smooth and creamy.
Arrange endive leaves on a
platter. With two teaspoons,
place a mound of beet purée
in the center of each leaf.
Garnish with toasted sesame
seeds.
Note: Canned or cooked vac-
uum packed beets can be used
as a substitute.
Source: Cupcake Vineyards