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A special dinner for two.

First Class Bleu Cheese Salad

1 hard-cooked egg, sieved or finely chopped
8 romaine lettuce leaves, torn into bite size pieces
1/2 cup blue cheese dressing
1/4 cup toasted sliced almonds
1/4 cup crumbled blue cheese


In a medium bowl, toss together the egg, romaine lettuce, blue cheese dressing, toasted almonds, and crumbled blue cheese. Divide between two serving plates.

Filet Mignon with Rich Balsamic Glaze

2 (4 ounce) filet mignon steaks
1/2 teaspoon freshly ground black pepper to taste
salt to taste
1/4 cup balsamic vinegar
1/4 cup dry red wine


Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute
on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red
wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

Seafood Stuffed Avocados

1/2 cup flaked cooked crabmeat
1/2 cup cooked small shrimp
2 tablespoons peeled and diced cucumber
1 tablespoon mayonnaise
1 teaspoon chopped fresh parsley
1 pinch salt
1 pinch ground black pepper
1 pinch paprika
1 avocado


In a bowl, mix the crab, shrimp, cucumber, mayonnaise, and parsley. Season with salt,
and pepper. Cover, and chill until serving.
Slice the avocados lengthwise, and remove the pit. Scoop out the flesh of the avocado,
leaving about 1/2 inch on the peel. Spoon the seafood mixture into the hollowed centers
of the avocado halves. Sprinkle the tops with paprika.

Parmesan Puffs

1/2 cup milk
1/4 cup margarine
1/2 cup all-purpose flour
2 eggs
3/4 cup grated Parmesan cheese
1 cup marinara sauce


Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking sheet.
In a medium saucepan, bring milk and margarine to boil over medium high heat. Stir in
flour and reduce heat to low. Vigorously stir until thick enough to form into a ball. Remove
from heat.
Beat eggs into the mixture until smooth. Stir in Parmesan cheese.
Drop the dough by rounded teaspoonfuls onto the prepared baking sheet. Bake in the preheated oven 15 minutes, or until puffed and golden brown. Serve warm with warmed marinara sauce for dipping.

Strawberry Tiramisu for Two

1 pint fresh strawberries
1/2 cup confectioners' sugar
1 cup mascarpone cheese
1/2 cup heavy cream
2 tablespoons coffee-flavored liqueur
18 ladyfingers
1/3 cup chilled espresso
1/2 teaspoon unsweetened cocoa powder


Cut off the tops of the strawberries and slice the berries. Reserve 2 large whole berries
for garnish.
In a blender, place 2 cups of strawberries and 2 tablespoons confectioners sugar; blend to
puree and set aside.
In a medium bowl, combine mascarpone cheese, 1/4 cup cream, 1/4 cup sugar, and liqueur;
beat with an electric mixer on medium-high speed for 1 to 1 1/2 minutes until thickened.
Place 6 ladyfingers on a serving plate and brush each with approximately 1 teaspoon cold
espresso coffee. Spread or pipe out 1/2 of the cheese mixture over the ladyfingers, and layer
with half of the sliced strawberries.
Repeat with the next 6 ladyfingers, espresso, remaining cheese mixture, and sliced strawberries; top with remaining 6 ladyfingers.
In a small mixing bowl, combine 1/4 cup heavy cream with 2 tablespoons sugar; beat with an
electric mixer on medium-high speed until just whipped, approximately 1 minute. Spread cream evenly over top layer of ladyfingers.
Dust cocoa over whipped cream, and garnish with 2 reserved strawberries. Pour strawberry puree onto two serving plates. Cut tiramisu in half, and place onto puree.

Cranberry Champagne Cocktail
2 well-chilled 750-ml. bottles champagne or sparkling cider
1 cup well-chilled cranberry juice cocktail, or to taste
3 tablespoons Grand Marnier or other orange-flavored liqueur, or to taste, if desired


In a large pitcher stir together well the champagne, the cranberry juice cocktail and the
Grand Marnier.

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