WEEKLY NEWSLETTER - NOVEMBER 26, 2008 - MISS AIMEE B’S

MISS AIMEE B'S - NOVEMBER 26, 2008

Buon giorno and Good Day!

One of the favorite benefits from writing my cookbook *Rosalie Serving Italian, * are the Book Signings. I can honestly say that no two of them have been the same. Filled with new places to explore and the fun of meeting new people have given me so many great memories. One of which was just this last weekend at the famous Miss Aimee B's tea house located in St. Charles, Missouri.

This quaint and lovely Historic Home was built in 1865 by Francis Marten. On the National Register of Historic Places, the Marten/Becker House remained in the family until 1982 when Miss Aimee Marie Louise Becker bequeathed it to the St. Charles County Historical Society. In 1991 it was purchased by Judy Howell and Sherry Pfaender who are now the present owners.

The house reflects an era when beauty and charm prevailed with 12-foot ceilings decorated with crown moldings, large beautifully draped windows and where lovely portraits don the wallpapered walls. Situated in Historical St. Charles on 837 First Capitol Drive, the Tea House is filled with excitement from 9-am to 4-pm daily. Dinning in one of the 3 large downstairs rooms offers everyone a feeling of traveling back in time marked by the white clothed tables decorated with flower bouquets. The menu features Breakfast Delights, including Puffy Omelettes, Baked Pancakes with Fruit Toppings and Cinnamon Bread Pudding along with everyday specials. Lunch is always a treat with an array of specialty Soups, Salads, Quiches, superb desserts, and their signature beverage; Miss Aimee's Old Fashioned Lemonade made with milk.

When dining is over, the shopping begins. The entire upstairs rooms are filled with unique treasures and gift items all provided from various vendors to enhance any décor. Along with lovely antiques, portraits and wall hangings; the shops also offer purses, jewelry, clothing (both baby and children's) and much more. You can also find my book, *Rosalie Serving Italian,* along with other cookbooks including Miss Aimee B's own Tea Room Cookbooks.

In short, the whole visit to Miss Aimee B's tea house will provide an afternoon of fun and relaxation. In the summer the outdoor gardens are beautiful and dinning there is always a special treat. One important date for you to remember is coming up January 29, 2009, when I will be doing a Cooking Class both in the afternoon from 1:30 pm to 3:30 pm and again in the evening from 6:30 pm to 8:30 pm. The theme is Your Favorite Valentine Dinner. I will be featuring my Turtle Dove Pecan Cheesecake, so by all means call Miss Aimee B's now for your reservation - 636-946-4202.

Have a blessed Thanksgiving with your family and may the Good Lord bless us all. Also, if your are planning your Thanksgiving menu be sure to click on my website for my *Poppy Seed Bread with Orange Glaze.* Serve it warm for breakfast in the morning for your overnight guests or for your family; they will love it!

Buona sera, and Good Afternoon!

Rosalie…www.rosalieservingitalian.com

POPPY SEED BREAD WITH ORANGE GLAZE

POPPY SEED BREAD WITH ORANGE GLAZE

Note: This wonderful bread is especially good served warm and is great for your Thanksgiving breakfast or even on the menu. The almond orange glaze is amazing, and coupled with the buttery bread, this is a keeper recipe. I used mild olive oil instead of vegetable oil for a great taste and moistness.

3 cups all-purpose flour

2 ¼ cups granulated sugar

1 ½ tablespoons poppy seeds

1 ½ teaspoons baking powder

1 ½ teaspoons salt

 

3 eggs

1 ½ cups milk

1 cup mild olive oil

1/½ teaspoons vanilla extract

1 ½ teaspoons almond extract

1 ½ teaspoons butter extract

GLAZE

¾ cup granulated sugar

¼ cup orange juice

1 teaspoon vanilla extract

1 teaspoon almond extract

1 teaspoon butter extract

1. Preheat oven to 350-degrees. In large bowl combine flour, sugar, poppy seeds, baking powder, and salt; mix together and set aside.

2. In smaller bowl, combine eggs, milk, oil, butter, vanilla extract, almond extract and butter extract. Beat mixture until well blended and add to the dry flour mixture. Stir both dry and wet ingredients together until blended and smooth. Butter and dust with flour 2 (9-inch by 5-inch) loaf pans or 6 mini loaf pans. Pour batter into prepared pans and bake for 55 to 60 minutes, or until bread springs back when touched.

3. While loaves are baking, prepare glaze. In small saucepan, combine sugar, orange juice, vanilla extract, almond extract and butter extract. Bring mixture to boil and remove pan. As soon as loaves come out of oven, poke holes in bread with a fork and pour prepared glaze evenly over both loaves of bread. Cool for 5 to 10 minutes, then run a butter knife along edges and gently loosen sides and bottom. Remove bread to wooden board or platter and slice while still warm. Serves 12 per loaf.

 

THANKSGIVING AND MAMA'S DRESSING

THANKSGIVING AND MAMA'S DRESSING

Buon giorno and Good Day!

In just a few days Americans will again celebrate one of their most beloved holidays, Thanksgiving.

A time when family, friends, and even the grudge-filled enemies put down their axe to grind and join around someone's large table to remember the "good things" God has bestowed on them and to acknowledge the privilege to live in the greatest country in the world, America. It may be the only day in which some actually pray a prayer, but statistics state that most families do join in a prayer and may even hold hands. Imagine that!

To really appreciate the Thanksgiving Day we have to go back to 1621 when in a place called Plymouth Plantation, a tradition was started by the Pilgrims to hold a Harvest Festival and thank God for the great bounty of vegetables received from the past year. Indians were also involved in the harvest celebration and actually supplied the Pilgrims with food. This tradition was kept year after year until finally in 1863, President Abe Lincoln declared Thanksgiving Day to be a national holiday.

Since that day, Americans have celebrated the biggest, richest, and most elaborate feasts they could possibly imagine. With the centerpiece being a large roasted Turkey, the table cannot usually hold all the side dishes of creamed corn, mashed potatoes and giblet gravy, candied sweet potatoes, cranberry salad, date-nut pudding, sweet yeast rolls, pumpkin and pecan pies, and last but not least ….Mama's dressing!

Yes, it seems that no matter who I talk to, the main coveted dish of the entire Thanksgiving Dinner is Mama's dressing. So, in putting together my *Rosalie Serving Country Cookbook*, I knew I wanted to have the best Southern Turkey Dressing I could find. If only I could find that "Mama! " But then that would be impossible because she is everybody's Mama.

So, I set out to practice making dressing. In the last 2 weeks, I have made Cornbread dressing, White bread dressing, and Wheat bread dressing. I have been inspired to add celery, onions, green peppers, apples, pecans, chestnuts, cranberries, oysters, sausage, sage, poultry seasoning, nutmeg, eggs, chicken broth, beef broth, bouillon cubes, the kitchen sink and the back door. Again, I say, where is that Mama? I even put off sending out my Weekly Newsletter in hopes that I could perfect this "special dressing" that somehow would appeal to all, so that I could include the recipe in the Weekly Recipe.

And perfect it, I did. It wasn't until last evening when I made the last batch of many, many, dressings that this "Southern Cornbread Creation "seem to excite the palate of my faithful taste-testers; my co-worker nurses. I also had the Pastor of our church try it, since it was church night. I knew they would be truthful, so I promptly drove the big pan of dressing up to the church and the hospital. I had two types, one strictly cornbread, the other a mixture of cornbread and white bread. The vote was finally unanimous; "yes", they said, "The dressings are delicious, and good enough for your country cookbook.

So, for all you faithful fans who may want to try my "Southern Cornbread Dressing", just look for it in this week's recipe that follows this newsletter. I hope it taste a little like your Mama's. God bless, and have a blessed Thanksgiving.

Look for me this Saturday, November 22, at Miss Aimee-B's Tea House for a book signing. It is located at 837 First Capitol Drive, St. Charles, MO. See you there!

Buona sera and Good Evening!

Rosalie

SOUTHERN CORNBREAD DRESSING

SOUTHERN CORNBREAD DRESSING

Note: This dressing is a mixture of white bread and cornbread combined, and is delicious used either in or out of the turkey. If using in the turkey use only a portion and the rest in a baking pan. A very moist dressing, it is great for the holidays, or anytime. Use your preference of sweet or regular cornbread, (I used Jiffy Corn Muffin Mix) and toasted bread, or your choice of herbed bread cubes. Also, I have been told that putting the uncooked dressing in the refrigerator for an hour or overnight enhances the flavor. Either way, I'm sure you will love it.

1 (1-pound) loaf white bread, toasted and crumbled

or 1 (16-ounce) bag herbed bread cubes

3 cups prepared cornbread, crumbled

1 ½ sticks butter

2 ½ cups celery, diced

2 cups onions, diced

1 ½ teaspoons poultry seasoning

1 teaspoon sage, more for your taste

1 teaspoon salt

¼ teaspoon ground black pepper

Butter for greasing baking pan

Turkey drippings from turkey, if available

or additional chicken stock

1. Preheat oven to 350-degrees. Toast bread in oven or toaster and cool until hard. Crumble the bread into very small pieces and place in large bowl. Prepare cornbread; set aside until cooled. Crumble cornbread completely and add to bread cubes; set aside.

2. In large skillet, add butter and sauté onion and celery until translucent, about 5 to 6 minutes. Add poultry seasoning, sage, salt and pepper and stir in well; add to bread cube mixture.

3. In medium bowl, add the beaten eggs, and chicken stock, mixing well. Add liquid to the dressing and toss together until vegetable mixture and liquid are thoroughly combined. Taste dressing and add any additional seasonings if desired.

4. Butter a 13-inch by 9-inch baking pan and spoon in dressing. Cover with foil and bake for 45 minutes. Uncover and baste with about ½ cup turkey drippings or chicken stock and continue to bake another 8 to 10 minutes for a golden crust on top. Serves 12.

ROSALIE'S ITALIAN CREAM CAKE

ROSALIE'S ITALIAN CREAM CAKE

NOTE:  You may already have this recipe, especially if you have my
book, *Rosalie Serving Italian*.  But just in case you don't, you will
love to make it for the Thanksgiving holiday.  It is not only
scrumptious, but positively delicious!

1 cup buttermilk
1 teaspoon baking soda

½ cup butter
2 cups sugar
½ cup mild olive oil
5 egg yolks
1 ½ teaspoons vanilla

2 cups all purpose flour

5 egg whites
1 cup shredded coconut
1 cup chopped pecan or walnut pieces

Butter for greasing pans
Flour for dusting pans

Cream Cheese Frosting
1 stick butter
2 (8-ounce) packages Philadelphia Cream Cheese, softened
4 cups powdered sugar
2 teaspoons vanilla

½ cup toasted coconut ( toast in dry skillet, stirring constantly
about 1 minute)

Sugar Glazed Pecans
½ cup whole pecans
1 to 2 teaspoons sugar
1 small skillet

1.  Preheat oven to 325-degrees.  Combine buttermilk and baking soda
in a two-cup measure to allow room for mixture to foam up; set aside.
Beat butter and sugar until creamy.  Add olive oil slowly until
blended.  Continue to beat until mixture is smooth and shiny.  Add egg
yolks one at a time and beat well after each addition; stir in
vanilla.  Add buttermilk mixture and flour, alternately a little at a
time, begining and ending with flour.

2.  Clean beaters and beat egg whites until stiff.  Fold egg whites
gently into batter.  Stir in coconut and pecans.  Pour into three 9-
inch cake pans, greased with butter and dusted with flour.  Bake for
30 minutes, or until cake springs back when touched.  Cool cakes on
racks.

3.  Place cake on cake stand. Frost each layer with Cream Cheese Frosting 
including sides and top of cake.

4.  Put pecans in skillet and sprinkle with the sugar.  Turn heat to
medium and begin stirring pecans; sugar will begin to melt.  Continue
stirring until a glaze forms on pecans and they become slightly
browned.  Remove from heat and place on waxed paper to cool.

5. Garnish cake with Sugar Glazed Pecans and Toasted Coconut;  add a
maraschino cherry in the middle.  Makes 16 slices.

FESTA ITALIANO

 FESTA ITALIANO

Buon giorno and Good Day!

Doing a book signing yesterday at Viviano's Festa Italiano Food Market, the atmosphere was just as the name applied, a Party! Celebrating their 5 year anniversary, the owner Michael Viviano and his lovely wife Beth, decided to live up to their name… Festa Italiano, and throw an Italian party for all their faithful customers, as well as try to win new ones.

The store, located at 62 Fenton Plaza in Fenton MO, is a nice drive from almost anywhere in the Metropolitan St. Louis, MO and surrounding areas; and definitely worth every minute to experience a little bit of Italy. Just walking into the atmosphere and hearing the Italian music sets everyone in a pleasant mood, especially hearing Dean Martin's old classic, "That's Amore." Remember the words… "When the moon hits your eye like a big-a pizza pie, that's amore, and when the stars make you drool like the pasta fazool, that's Amore." It doesn't take long to ditch the blues, especially when people you hardly know start hugging and kissing you on the cheek like you were their long lost cugina (cousin).

On entering the front door, green, white and red balloons greeted everyone as they drifted on the ceiling, while the entire store took on the sights, sounds and aromas of Italy. The appetizers handed out were samples of the store's specialties such as Italian roast beef on Italian bread, an array of wonderful cheeses; Fontina, is one of my favorite, and olives of all sorts. There were Italian creamed dips for shrimp, fried cheeses and vegetables, not forgetting the Italian cookies that lined the deli counter.

Then there were the invited guests to show off their Italian contributions. I was sandwiched in between *Volpi,* a company that makes some of the finest salamis, prosciutto and Italian deli meats, and my friend Mike Lombardo who specializes in *Kreta Reserve Extra Virgin Olive Oil.* He claims it is the best and purest olive oil made. I, of course, was giving samples of Italian Cream Cake, which I like to think is one of the signature desserts in my cookbook *Rosalie Serving Italian. Our tables were all lined up in a row, and by the time the people got down to the last table to sample the bread-soaked olive oil, they had enough food to start a buffet.

While I was trying hard to sell my cookbook, the Volpi people were pushing the salami, and the Olive Oil man was making us all feel guilty if we didn't look out for our arteries. I knew people had a limited amount of money, so when I handed them the cake all frosted with the wonderful cream cheese topping, I only asked one favor; "save the cake for last." This must have worked because the next thing I knew, most everyone returned with one question, "Is this recipe in your book?"

"Oh, I'm so glad you asked," I said.  I then went on to tell them that all of my cakes are made with *Bertoli, 100% mild Olive Oil,* and that eating this cake was most healthful, give or take a few fat calories. While most everyone laughed at my comparison, they had to admit that the cake was so delicious; they would just have to have a book. Of course I would oblige them, and to make it authentic, I would even sign their copy.

While I received hearty hugs, and had my picture taken with many of them, I must admit it was more fun for me then for them. Being able to share with people the making of the book, and my passion for cooking gives me great joy. And I guess the idea of them savoring their sample cake till last must have paid off.

After the crowd finally died down, and I realized I had sold 47 books, Volpi people and Olive Oil man noticed a big part of the books were gone. "Wow, you really sold some books," they said, and of course I added, "It must have been due to the fine products on either side of me." We all had a hearty laugh, and with all due respect they too had a prosperous day.

So, looking for something fun to do? Take your spouse, son or daughter, and head down to Viviano's on a Friday night or Saturday afternoon, and just enjoy the sights, sounds and aromas of Italy. Enjoy a sit down meal at the tables they have in their café area. and enjoy their Pasta con Broccoli along with a deli sandwich, or one of the many items they make fresh right on the spot. Then shop around, and get all the items you need to cook a great recipe right out of *Rosalie Serving Italian.* You're sure to have a great time, and tell Michael I sent you.

Be sure to click on my website and check out the upcoming events near you. I will be at  Dierberg's School of Cooking November 10, demonstrating my "Favorite Christmas Dinner.* Hope to see you there or at a cooking class near you.

Email me any time at

Rosalie@rosalieservingitalian.com

Bona sera and Good Evening!

Rosalie

FESTA ITALIANO

Buon giorno and Good Day!

Doing a book signing yesterday at Viviano's Festa Italiano Food Market, the atmosphere was just as the name applied, a Party! Celebrating their 5 year anniversary, the owner Michael Viviano and his lovely wife Beth, decided to live up to their name… Festa Italiano, and throw an Italian party for all their faithful customers, as well as try to win new ones.

The store, located at 62 Fenton Plaza in Fenton MO, is a nice drive from almost anywhere in the Metropolitan St. Louis, MO and surrounding areas; and definitely worth every minute to experience a little bit of Italy. Just walking into the atmosphere and hearing the Italian music sets everyone in a pleasant mood, especially hearing Dean Martin's old classic, "That's Amore." Remember the words… "When the moon hits your eye like a big-a pizza pie, that's amore, and when the stars make you drool like the pasta fazool, that's Amore." It doesn't take long to ditch the blues, especially when people you hardly know start hugging and kissing you on the cheek like you were their long lost cugina (cousin).

On entering the front door, green, white and red balloons greeted everyone as they drifted on the ceiling, while the entire store took on the sights, sounds and aromas of Italy. The appetizers handed out were samples of the store's specialties such as Italian roast beef on Italian bread, an array of wonderful cheeses; Fontina, is one of my favorite, and olives of all sorts. There were Italian creamed dips for shrimp, fried cheeses and vegetables, not forgetting the Italian cookies that lined the deli counter.

Then there were the invited guests to show off their Italian contributions. I was sandwiched in between *Volpi,* a company that makes some of the finest salamis, prosciutto and Italian deli meats, and my friend Mike Lombardo who specializes in *Kreta Reserve Extra Virgin Olive Oil.* He claims it is the best and purest olive oil made. I, of course, was giving samples of Italian Cream Cake, which I like to think is one of the signature desserts in my cookbook *Rosalie Serving Italian. Our tables were all lined up in a row, and by the time the people got down to the last table to sample the bread-soaked olive oil, they had enough food to start a buffet.

While I was trying hard to sell my cookbook, the Volpi people were pushing the salami, and the Olive Oil man was making us all feel guilty if we didn't look out for our arteries. I knew people had a limited amount of money, so when I handed them the cake all frosted with the wonderful cream cheese topping, I only asked one favor; "save the cake for last." This must have worked because the next thing I knew, most everyone returned with one question, "Is this recipe in your book?"

"Oh, I'm so glad you asked," I said. I then went on to tell them that all of my cakes are made with *Bertoli, 100% mild Olive Oil,* and that eating this cake was most healthful, give or take a few fat calories. While most everyone laughed at my comparison, they had to admit that the cake was so delicious; they would just have to have a book. Of course I would oblige them, and to make it authentic, I would even sign their copy.

While I received hearty hugs, and had my picture taken with many of them, I must admit it was more fun for me then for them. Being able to share with people the making of the book, and my passion for cooking gives me great joy. And I guess the idea of them savoring their sample cake till last must have paid off.

After the crowd finally died down, and I realized I had sold 47 books, Volpi people and Olive Oil man noticed a big part of the books were gone. "Wow, you really sold some books," they said, and of course I added, "It must have been due to the fine products on either side of me." We all had a hearty laugh, and with all due respect they too had a prosperous day.

So, looking for something fun to do? Take your spouse, son or daughter, and head down to Viviano's on a Friday night or Saturday afternoon, and just enjoy the sights, sounds and aromas of Italy. Enjoy a sit down meal at the tables they have in their café area. and enjoy their Pasta con Broccoli along with a deli sandwich, or one of the many items they make fresh right on the spot. Then shop around, and get all the items you need to cook a great recipe right out of *Rosalie Serving Italian.* You're sure to have a great time, and tell Michael I sent you.

Be sure to click on my website and check out the upcoming events near you. I will be a Dierberg's School of Cooking November 10, demonstrating my "Favorite Christmas Dinner.* Hope to see you there or at a cooking class near you.

Email me any time at

Rosalie@rosalieservingitalian.com

Bonasera and Good Evening!

Rosalie

STUFFED PORK CHOPS

WHOPS...Left out part of step 3.

 

3.  In medium saucepan, place butter, onion  and celery.  Saute over medium heat for 2 to 3 minutes.  Add the apples, apple pie spice, thyme and parsley.  Continue to saute for another 2 to 3 minutes.

-STUFFED PORK CHOPS

 

Note: These thick pork chops are stuffed with flavor featuring a sweet cornbread and plenty of tart apples. The combination with the tender chops is really a taste experience. They are also very pretty with a sprig of parsley and red apple slices for garnish. This is a recipe from my upcoming book, Rosalie Serving Country Book

2 to 2 ½ cups prepared Jiffy corn bread muffin mix

6 bone-in pork loin chops (1 ½ -inch thick

Lawry's coarse garlic salt with parsley

Ground black pepper

½ cup flour

Oil for searing chops

¾ cup butter

¼ cup onion, chopped small

½ cup celery, chopped small

2 cups Granny Smith apples, peeled, cored and finely chopped

½ teaspoon apple pie spice

¼ teaspoon thyme

2 teaspoons fresh curly parsley, minced

Red apple slices, unpeeled

Parsley sprigs

1. Preheat oven to 350-degrees. Prepare corn bread mix according to box directions using an 8-inch round baking pan. Bake and set aside.

2. Place loin chops on cutting board and cut a pocket in each chop by making a horizontal cut through the meat almost to the bone, but not through. Sprinkle chops on both sides with the garlic salt and pepper. Rub flour on both sides of chops. Sear chops on both sides in hot oil until crusty, about 2 minutes on each side. Remove to cutting board and set aside.

3. In medium saucepan, place butter, onion and celery. Sauté

4. Crumble corn bread and mix in with apple mixture. Using a ½ cup measure, stuff each pork chop with the stuffing mix. Place chops in a lightly oiled large baking pan. Scatter any left over stuffing around chops. Cover and bake for 40 minutes. Uncover, and bake for an additional 8 minutes longer to form a crisp edge on the stuffing. Meat thermometer should read 160-degrees when inserted into the meat.

5. Transfer chops to a large platter garnished with unpeeled red apple slices and pa

WEEKLY NEWSLETTER - NOVEMBER 2, 2008 - BLESS AND BE BLESSED

WEEKLY NEWSLETTER - NOVEMBER 2, 2008 - BLESS AND BE BLESSED

Buon giorno and Good Day!

Going to church on this beautiful Sunday Morning reminded me of one of the greatest freedoms on the face of the earth; Freedom to worship in the way that we choose. Do I take this lightly or for granted? A thousand times, I say no; I always thank God I was born an American in the home of hard-working immigrant parents who taught us to love our country and by all means love and thank God for the freedoms we enjoy.

Sitting in the service this morning and listening to Pastor expound on the merits of giving, not only monetarily, but in every facet of our lives, I thought of my dear mother, Ann Fiorino. Almost every Sunday of my life, I can remember her rising very early to make the Italian Bread and Pasta Sauce full of her wonderful meatballs, chicken and pork. Her reasoning was that she would be ready for family or friends stopping by.

And stop by, they did. If it was not family, it was the parish priest when all his duties were fulfilled after the last Sunday service, or friends, or maybe even new American Italians seeking the same food they missed so much.

She taught me so many things; how to cook, set the table, be a gracious hostess, but mainly, how to serve. This was her greatest love. Serving her wonderful Italian food to people she loved and some she hardly knew, it was her greatest joy.

She did not have a lot of money, nor did she leave a legacy of a famous woman, but at her funeral there was standing room only. Many people came to tell their story of her hospitality, others told how she helped them get their citizenship, others of sitting at her table and being encouraged to peruse their dream. Because she blessed so many, she herself was blessed.

As I was completing a cooking class the other evening at one of the Dierbergs Cooking Schools, a lady came to me and said, "I must tell you that your story of 'making a memory' with your children so touched me that I started teaching my daughter how to cook. We have had some wonderful times, and it has bonded us together." She went on to say that she loved the cookbook, *Rosalie Serving Italian,* but the recipes were only recipes until shared them with her loved one.

As the Pastor closed the sermon, he said "BLESS and BE BLESSED. As my mother blessed others, she can rest assure that I too am carrying on the tradition of serving others as best that she taught me. That is why the title of my book is *Rosalie Serving Italian.* My greatest joy is that you will use the recipes in my book to bond with and enjoy your children.

Click on my website,

www.rosalieservingitalian.com to find a cooking class near you. Bring your sons or daughters and have an enjoyable evening with *Rosalie Serving Italian.* Bless someone this week and be blessed.

God Bless,

Rosalie