Bissonet Civic Association
P.O. Box 73521, Metairie, LA 70033-3521
info@bissonet.org
Box 73521, Metairie, LA  70033-3521 |info@bissonet.org

Recipe of the Month

We have started this section to include resident's favorite recipes, if you would like to share yours or request a specific recipe e-mail your request to:
 

www.Info@bissonet.org

GREEK PASTA SALAD

  • 1 lb. favorite med. pasta shape
  • 1/2 cup chopped red onion
  • 1 cup black olives, chopped
  • 1 cup (4 oz.) crumbled Feta cheese
  • 1/4 cup finely chopped green pepper
  • 2 small tomatoes, chopped
  • 3/4 cup vegetable oil
  • 6 tbsp. red wine vinegar
  • Salt & freshly ground pepper to taste
  • 2 tsp. Dijon mustard

 

1.    Prepare pasta according to package directions; drain.

2.    Add onions, olives, cheese, green pepper and tomatoes to pasta.

3.    In bowl, whisk together remaining ingredients.

4.    Pour over pasta.

5.    Toss gently.

6.    Refrigerate before serving. Serves 8 to 10.



Chocolate-Berry Meringue

Ingredients


  • 1  recipe Chocolate Meringue
  • 1  recipe Raspberry Puree
  • 1  cup whipping cream
  • 1  tablespoon sugar
  • 1/2  teaspoon vanilla
  • 6  cups fresh blueberries, raspberries, blackberries, and/or sliced strawberries
  • Bittersweet chocolate curls or shavings

  

Directions


  1. Prepare Meringue and Raspberry Puree. In chilled bowl beat cream, sugar, and vanilla until soft peaks form; spread onto meringue. Top with berries and chocolate. Drizzle raspberry puree onto plates. Serve meringue wedges atop puree. Serves 10.
  2. Chocolate Meringue: Allow 6 egg whites to stand at room temperature for 30 minutes. Preheat oven to 350 degrees F. Cover a very large baking sheet with parchment paper or foil. Draw a 10-inch diameter circle on paper, leaving a 1- to 2-inch margin outside the circle; set aside. In large mixing bowl beat egg whites with electric mixer on medium to high speed until soft peaks form (tips curl). Add 1 cup sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight) and sugar is dissolved. Gently fold in 3 ounces bittersweet chocolate, finely shredded; 3 tablespoons unsweetened cocoa powder; and 1 teaspoon balsamic vinegar. Spread meringue on circle on prepared baking sheet. Place in oven. Immediately reduce oven temperature to 300 degrees F. Bake for 1 hour. Remove from oven; cool completely on baking sheet on rack. Carefully remove meringue from parchment; transfer to a serving platter.
  3. Raspberry Puree: In a blender place 1-1/2 cups fresh raspberries. Cover and blend until pureed; sieve, if desired. Transfer to a small bowl. Stir in 1 tablespoon sugar.

 

Copyright . Bissonet Plaza Civic Association. All rights reserved.