Harry and Adrienne Tassou from Olivia's Mediterranean Cuisine in Gettysburg is helping you get ready for the holidays.
For more information: http://www.olivias.biz/
Grilled lamb kabobs smothered with a fig Marsala sauce served w a sweet potato risotto and broccoli rabe
Broccoli rabe recipe:
2 bunches fresh broccoli rabe - blanched (2mins)
Pinch kosher salt
6 tbsp Extra Virgin Olive Oil
2 tbsp butter
Water - enough to cover the broccoli
2 tbsp fresh chopped garlic
1/4 cup Romano cheese
Pinch black pepper
1 lemon- zested
1 sprig fresh rosemary
2-3 strips fire roasted red pepper chopped
Blanch the broccoli rabe, & drain. Sauté the garlic, butter, roasted red pepper, & pinch of salt with the EVOO.
Turn fire off. Toss everything & add the lemon zest, black pepper, & the Rosemary. Enjoy!
Fig jam and sheep cheese crostinis
Cocktails:
White chocolate cranberry martini
Cranberry vodka
Rumchata
White Creme de cacao
Fresh cranberries (tossed in the freezer for a few hours)
Mix all ingredients w ice, shake, strain into a martini glass. Top w whipped cream and garnish w white chocolate cranberry bark
Candy cane martini
Vanilla vodka
Peppermint schnapps
Cream
Shake all ingredients w ice, strain, serve in a martini glass rimmed w crushed peppermints. Top w whipped cream & a candy cane