Mezzaluna Fine Catering

Recipe of the Week: Lemon Chess Pie

Chef John’s Delicious Lemon Chess Pie

This is a wonderful, unique custard-based pie with fabulous lemon flavor and a hint of cornmeal giving it some delicious and interesting texture.

PIE CRUST

INGREDIENTS

4 cups all-purpose flour
1 tablespoon sugar
1 tablespoon salt
1 3/4 cups Crisco Shortening
1 tablespoon vinegar
1 egg
1/2 cup ice water

DIRECTIONS

Combine flour, sugar, and salt. Cut-in the shortening with a fork or VERY GENTLY pulse in a food processor.
In a separate bowl mix vinegar, egg, and water. Add it to the flour mixture, pulsing the food processor with just a few pulses until combine. If you over mix your dough will develop gluten which makes the dough tough.
Use your hands to mold into 2 equal balls. Chill for 30-minutes. Freeze those not to be used now.

TO FORM PIE CRUST

Flour your surface and carefully roll the crust starting from the middle and moving out, till it’s about 2 inches larger than the size of your pie dish. Try to work quickly and handle it as little as possible so it doesn’t get tough. Gently roll your dough around your rolling pin and lay it in the pan.
Unroll the crust, and gently fit it in-place, don’t pull or tug on the crust. Use a knife to trim the uneven edges, leaving about a 1-inch overhang. Tuck the overhang under on the edge of your pan. Then use your fingers to pinch the edges for a decorative finish. Set aside

PIE FILLING

INGREDIENTS

2 cups white sugar
1 stick butter, softened
5 eggs, beaten
1 cup whole milk
1 tablespoon all-purpose flour
1 tablespoon cornmeal
¼ cup fresh lemon juice
3 tablespoons lemon zest

DIRECTIONS/INSTRUCTIONS

Preheat oven to 350 degrees F
In a large mixing bowl, cream together sugar and butter until light and fluffy. Beat in eggs and milk.
Add flour, cornmeal, lemon juice, and lemon zest. Mix until smooth. Pour mixture into pastry shell.
Bake in preheated oven for 35 to 40 minutes, until set in the center (use a toothpick, inserted in the center. If it comes out clean, the pie is done.)
Allow cooling completely then dust top with powdered sugar

Serves: 8

View much more of our award-winning cuisine by visiting our Galleries Page Here! You can also now visit us on Pinterest!

Interested in connecting on catering? Give us a call or fill out our contact form Here.

How to send me your pictures!
-Post it to Instagram as “Lemon Chess Pie” and tag @chefjohnpaulk.
-Post a picture on Mezzaluna’s Facebook page here! with the same title as above!

We LOVE to see your pictures and GOOD LUCK!

-Chef John

Recipes

Recipe of the Week: Soba Noodle Stir Fry

John and Robert’s Delicious Stir Fry

Soba Noodle Stir Fry

Robert and I have been making this dish for years. It’s one of our favorite foods and so easy to make (other than the chopping of vegetables.) you can use whatever vegetables you like and in any quantities. Enjoy!

INGREDIENTS

8-10 ounces soba (Japanese-style noodles, pre-cooked)

Kosher salt
Ground pepper
4 tablespoons vegetable oil
16 ounces skirt or flank steak
1 medium yellow onion, sliced thinly
6 scallions, sliced thin
4 medium garlic cloves, chopped
1 tablespoon grated peeled ginger
½ head cabbage, largely shredded with a knife
1 medium carrot, peeled, thinly sliced on a diagonal
8 oz. mung bean sprouts
1 bunch broccoli cut into mini florets
1 each red, and orange bell pepper cut into medium strips
2 cups mushrooms (if desired)

SAUCE

3 tablespoons fish sauce
1 tablespoon Worcestershire sauce
5 tablespoons reduced-sodium soy sauce
4 tablespoons unseasoned rice vinegar
1 tablespoon toasted sesame oil
2 tablespoons brown sugar
2 tablespoons fresh lime juice
1-3 tablespoons sambal-olek (or to taste)
2 tablespoons light oil
½ cup water

PROCEDURE

We purchase pre-cooked soba noodles at our Asian market so there’s no need to cook them again. Open the package and gently un-cluster noodles and separate them so as not to break.

1. Heat vegetable oil in a large skillet over medium-high heat. Heavily season steak with salt and pepper and cook until charred in spots, about 4 minutes per side for medium-rare. Let rest 10 minutes. Thinly slice against the grain.

2. While steak rests, wipe out skillet and heat 4 tablespoons vegetable oil over medium heat.

3. Add onion, garlic, and ginger. Stir until softened, about 1 minute. Add cabbage and all other vegetables. Sauté, tossing occasionally, until crisp-tender, about 4 minutes.

4. Combine sauce ingredients in a medium-sized bowl and add to vegetables and bring to a simmer. Add in soba noodles and cook until noodles are hot.

5. Place a helping of the vegetable and noodle mixture in a shallow bowl. Top with slices of the steak.

6. Garnish with scallions and sesames seeds if desired. So damn good!

Serves: 4 (if you have more guests double the recipe)

View much more of our award-winning cuisine by visiting our Galleries Page Here! You can also now visit us on Pinterest!

Interested in connecting on catering? Give us a call or fill out our contact form Here.

How to send me your pictures!
-Post it to Instagram as “Soba Noodles” and tag @chefjohnpaulk.
-Post a picture on Mezzaluna’s Facebook page here! with the same title as above!

We LOVE to see your pictures and GOOD LUCK!

-Chef John

Recipes

Recipe of the Week: Mezzaluna Pecan Snowball Cookies

John and Robert’s Snowball Cookies

Mezzaluna Snowball Cookies

Yesterday Robert and I made these cookies at home – we had so much fun it ended in a powered sugar fight! These familiar favories are delicious and so EASY to make! Happy Holiday and Merry Christmas!

Preheat oven to 350-degrees

Ingredients:
1 cup butter, softened at room temperature
1/2 cup powdered sugar
1 tsp. vanilla extract
1 tsp. almond extract
2 cups flour
1/2 tsp. salt
1 cup raw pecans, toasted

Directions/Procedure:

Toasting the pecans (or sugar pecans) will add a nice rich flavor to these cookies so we highly recommend you do this step.

1. Place the pecans on a sheet pan in a single layer and bake for 6 – 8 minutes at 350 degrees, or until they are lightly browned and fragrant. Allow them to cool.
2. In a medium size bowl or kitchen aid mixer, cream the butter, vanilla and almond extracts together until light and fluffy. Add the powdered sugar and mix until combined.
3. Add the flour a little at a time until fully combined.
4. When the pecans are cool, place them in food processor or chop with a knife until they are chopped to the size you like. Measure out 1-cup and stir into the dough.
5. Chill dough in the refrigerator for at least 1 hour and then shape into 1-inch balls with your fingers. Place on an ungreased cookie sheet 1 to 2 inches apart.
6. Bake in a preheated 350-degree F oven for 12 – 15 minutes or until lightly golden brown on the bottom. Place on a wire rack.
7. While cookies are still a bit warm, roll them in the powdered sugar so they look like snowballs.
8. Once completely cooled, we like to sift more powdered sugar over the top at the end, as some of the sugar may absorb into the cookie and not be as white.
9. Once completely cooled store in an airtight container.

Serves: 3 Dozen

View much more of our award-winning cuisine by visiting our Galleries Page Here! You can also now visit us on Pinterest!

Interested in connecting on catering? Give us a call or fill out our contact form Here.

How to send me your pictures!
-Post it to Instagram as “Snow Ball Cookies” and tag @chefjohnpaulk.
-Post a picture on Mezzaluna’s Facebook page here! with the same title as above!

We LOVE to see your pictures and GOOD LUCK!

-Chef John

Recipes

Recipe of the Week: Chocolate Pecan Bourbon Pie

Chef John’s Chocolate Pecan Bourbon Pie!

Chocolate Pecan Bourbon Pie

Here is a pie that I just made for a recent client and it got RAVE reviews. Thanksgiving purists might shake their heads at this idea, but I promise, this pie is addictive. The bittersweet chocolate adds depth to what is traditionally an achingly sweet pie, and the bourbon gives it a grownup finish.

Ingredients

For The Crust:

1 ¼ cups all-purpose flour, plus more for dusting
¼ teaspoon fine sea salt
10 tablespoons unsalted butter
2 to 4 tablespoons ice water, as needed

For The Filling:

1 ½ cups pecan halves
6 tablespoons unsalted butter
2 ounces bittersweet chocolate, chopped
¾ cup dark corn syrup
4 large eggs
½ cup packed light brown sugar
1 tablespoon unsweetened cocoa powder
2 tablespoons bourbon
¼ teaspoon fine sea salt

Procedure/Process

Crust

In a food processor, pulse together the flour and salt.
Add butter and pulse until the mixture forms chickpea-size pieces. Add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist but not wet.
On a lightly floured surface, gather the dough into a ball. Flatten into a disk with the heel of your hand.
Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
On a lightly floured surface, after removing plastic wrap, roll out dough to a 12-inch circle. Transfer crust to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork. Chill crust for 30 minutes.
While the dough chills, heat the oven to 375 degrees. Line chilled crust with aluminum foil and fill with pie weights or dried beans. Bake for 25 minutes. Remove foil and bake until very pale golden, 5 to 10 minutes longer.

Pie Filling

Reduce oven temperature to 350 degrees. Spread pecans on a rimmed baking sheet. Toast nuts, shaking pan occasionally, until fragrant, 8 to 10 minutes. Cool.
In a small saucepan over low heat, melt butter and chopped chocolate, stirring until smooth; cool.
In a large bowl, whisk together cooled chocolate-butter mixture, corn syrup, eggs, sugar, cocoa powder, bourbon and salt. Pour the mixture into the prepared crust. Arrange pecans over filling.
Transfer to a large rimmed baking sheet. Bake until the filling is just set when the pan is jiggled, 30 to 40 minutes.
Remove pie from the oven and cool completely on a wire rack before serving.
I like this pie best with freshly whipped cream. Enjoy. Chef John

Serves 8-10

View much more of our award-winning cuisine by visiting our Galleries Page Here! You can also now visit us on Pinterest!

Interested in connecting on catering? Give us a call or fill out our contact form Here.

How to send me your pictures!
-Post it to Instagram as “Chocolate Pecan Pie” and tag @chefjohnpaulk.
-Post a picture on Mezzaluna’s Facebook page here! with the same title as above!

We LOVE to see your pictures and GOOD LUCK!

-Chef John

Recipes

Recipe of the Week: Pumpkin Crunch Cake

Chef John’s Pumpkin Crunch Cake

Chef John’s Pumpkin Crunch Cake!

We posted this recipe for Pumpkin Crunch Cake last year and many of you tried it and sent me your pictures, so I thought I’d post it again this year. It’s an amazingly tender, moist alternative to pie, but has the best of a cake and a pie. Enjoy and hope you give this a try as it is a wonderful Autum OR Thanksgiviing dessert! – Chef John

Ingredients:

4 eggs
3 cups canned pumpkin
1 1/2 cups sugar
1 tsp salt
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
3 1/3 cups evaporated milk
1 box yellow cake mix
1/2 cup melted butter
1 cup chopped pecans
Whipped cream for serving

Directions/Procedure:

1. Mix first 8 ingredients in order given. Spray 9×13″ pan with Pam and pour pumpkin mixture in.

2. Sprinkle cake mix evenly over the top.

3. Drizzle melted butter on top. (It will spill easily, so be careful when you pick up the dish to put in the oven-I learned this the hard way.)

4. Bake at 350 degrees F. for 50 minutes. Sprinkle pecans over the top, then bake 10 more minutes, 1 hour total.

5. Allow to cool for one hour (Important) and serve with whipped cream

Serves 8-10

View much more of our award-winning cuisine by visiting our Galleries Page Here! You can also now visit us on Pinterest!

Interested in connecting on catering? Give us a call or fill out our contact form Here.

How to send me your pictures!
-Post it to Instagram as “Pumpkin Crunch Cake” and tag @chefjohnpaulk.
-Post a picture on Mezzaluna’s Facebook page here! with the same title as above!

We LOVE to see your pictures and GOOD LUCK!

-Chef John

Recipes

Recipe of the Week: Aglio e Olio

Chef John’s Aglio e Olio

Chef John’s Aglio e Olio!

Aglio e Olio [AH-lyoh ay AW-lyoh] (garlic and oil) is a romantic, Italian, peasant-style entrée, perfect for a cozy evening together. Pair with a simple green salad and a fantastic, crisp, Pinot Grigio. Great pasta dish for that special evening or family affair!

Ingredients:

2 lbs. Spaghetti
1-cup Very good olive oil
8 medium Garlic cloves – finely minced
2 tsp. Salt
1 tsp. Freshly ground black pepper
1 Tbspn Red pepper flakes – or to taste
2 cups freshly grated Parmigiano Regiano cheese
1-cup Good croutons – pulsed into course crumbs

Directions/Procedure:

1. Bring a large pot of salted water to the boil.

2. Cook the pasta al dente and drain, saving about 1-cup of the pasta water.

3. While the pasta is cooking, gently warm the olive oil in a large sauté pan, add the garlic and heat just until the garlic turns golden.

4. Add the red pepper flakes and breadcrumbs. Sauté until lightly toasted.

5. Set oil aside until pasta is drained. Place oil back on medium low flame and toss pasta, in the sauté pan, with salt until well coated.

6. If the pasta seems dry add dribbles of the pasta water. Add cheese and just heat through.

7. Serve immediately with a good grind of black pepper, and pass the grated cheese at table. I also like to have a cruet of olive oil on the table so diners may add a drizzle if they wish.

Serves 8

View much more of our award-winning cuisine by visiting our Galleries Page Here! You can also now visit us on Pinterest!

Interested in connecting on catering? Give us a call or fill out our contact form Here.

How to send me your pictures!
-Post it to Instagram as “Aglio e Olio” and tag @chefjohnpaulk.
-Post a picture on Mezzaluna’s Facebook page here! with the same title as above!

We LOVE to see your pictures and GOOD LUCK!

-Chef John

Recipes

Recipe of the Week: Classic Lemonade!

Chef John’s Homemade Lemonade!

Chef John’s Classic Lemonade

Like many children, when my three sons were little, they loved to set-up a lemonade stand in front of our house to make some summer spending money. Instead of making instant or frozen lemonade, we always made homemade classic lemonade and marketed it to our neighbors.

My memories are long and rich remembering back to those amazing summers. Try this very simple recipe for amazing lemonade, perfect for your lemonade stand, or for you to enjoy on long, hot summer days.

Ingredients

1-cup water
1-cup sugar
6 large lemons
4 cups cold water

Preparation

1. Place 1 cup of water and 1 cup of sugar in a small saucepan.

2. Stir on medium heat until sugar dissolves. Allow cooling.

3. Meanwhile, halve and juice lemons. Place cooled syrup and lemon juice in a large pitcher.

4. Add cold water. Stir and chill until ready to drink.

5. Garnish with sliced lemons and a sprig of mint.

Serves 6

View much more of our award-winning cuisine by visiting our Galleries Page Here! You can also now visit us on Pinterest!

Interested in connecting on catering? Give us a call or fill out our contact form Here.

How to send me your pictures!
-Post it to Instagram as “Lemonade” and tag @chefjohnpaulk.
-Post a picture on Mezzaluna’s Facebook page here! with the same title as above!

We LOVE to see your pictures and GOOD LUCK!

-Chef John

Recipes

Recipe of the Week: Caprese Salad!

Chef John’s Caprese Salad

Chef John’s Caprese Salad

This classic salad from the island of Capri, just off Italy’s southern coast near Naples, relies on just four perfect ingredients: vine-ripened tomatoes, fresh mozzarella, bright green basil and fruity olive oil. Use only the very ripest tomatoes, as their juices mix with the olive oil to make the dressing. It is important that the oil be of the highest quality, because the difference between an average and a superior one will be evident here.

One of Italy’s best-known cheeses, fresh mozzarella is soft and spongy textured. It is sold packed in liquid at most supermarkets, cheese stores and Italian groceries. Fresh mozzarella was traditionally made from the milk of the water buffalo, but cow’s milk is used elsewhere and increasingly in Italy, as well.

Ingredients

5 vine-ripe, heirloom, or 40 cherry tomatoes,
(cut into 1/4-inch thick slices, wedges, or on half for cherry tomatoes. I often combine several different types of tomatoes.)

1-pound fresh low-fat mozzarella, 1/4-inch thick slices

20 to 30 leaves (about 1 bunch) fresh basil (you can keep the leaves whole, or finely julienne or chiffonade them to scatter on the top of your salad.)

Extra-virgin olive oil, for drizzling

Balsamic vinegar, for drizzling

3-tablespoons capers, drained

Coarse salt and pepper (I like to use Cypress flake salt or Grey salt, found at Whole Foods)

Procedure/Process:

1: You can compose your salad in a variety of ways. You can layer the tomatoes with basil leaves and the cheese, or you can make your salad more deconstructed. It’s up to you. Also, you can compose this salad on a large platter or on individual plates.

2: Drizzle the salad with a small amount of extra-virgin olive oil, and then a little balsamic.

3: Scatter a teaspoon of the capers on each plate or on platter if serving family-style.

4: Season with salt and pepper, to taste.

Serves 4-6

View much more of our award-winning cuisine by visiting our Galleries Page Here! You can also now visit us on Pinterest!

Interested in connecting on catering? Give us a call or fill out our contact form Here.

How to send me your pictures!
-Post it to Instagram as “Caprese Salad” and tag @chefjohnpaulk.
-Post a picture on Mezzaluna’s Facebook page here! with the same title as above!

We LOVE to see your pictures and GOOD LUCK!

-Chef John

Recipes

Mezzaluna’s Recipe of the Week: PRIDE M&M Cookies!

Rainbow PRIDE M&M Cookies

Rainbow Pride M&M Cookies

I wanted to give you a very simple recipe this week to help you show off your PRIDE! What better way to do that than with classic Rainbow PRIDE M&M Cookies using mini, multi-colored candy! This recipe isn’t mine, it’s the standard recipe from M&M but I thought it was definitely worth sharing with all of you as I personally LOVE these cookies and have made them multiple times! Give them a try! Happy PRIDE EVERYONE!

Ingredients

1 cup packed brown sugar
1/2 cup white sugar
1 cup shortening
2 eggs
1 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups candy-coated milk chocolate pieces (such as M&M’s(R))

Directions/Procedure

1. In a large bowl, mix sugar, eggs, shortening, and vanilla thoroughly.
2. Add flour, salt, and baking soda to creamed mixture. Blend well.
3. Add 3/4 cup candies.
4. Drop dough by teaspoonful onto a baking sheet, or use a scoop to make cookies uniform in size and shape.
5. Slightly push a few candies on top of each dough ball with remaining candies.
6. Bake at 350 degrees F for 9 to 11 minutes.
7. Cool on a baking rack.

Serves 10-12

View much more of our award-winning cuisine by visiting our Galleries Page Here! You can also now visit us on Pinterest!

Interested in connecting on catering? Give us a call or fill out our contact form Here.

How to send me your pictures!
-Post it to Instagram as “Pride Cookies” and tag @chefjohnpaulk.
-Post a picture on Mezzaluna’s Facebook page here! with the same title as above!

We LOVE to see your pictures and GOOD LUCK!

-Chef John

Recipes

Mezzaluna’s Recipe of the Week: Thai Noodle Salad!

Chef John’s Thai Linguine Salad

Chef John’s Thai Linguine Salad

I have been making this amazing Thai Noodle Salad, using Linguine, for years both for dinner guests at my personal home and for my many clients. It is so delicious and can be served at room temperature or heated up. It’s great with salmon, chicken or flank steak. If you like more spice, you can add more sambal sauce. I truly hope you give this recipe a try – you are sure to enjoy it!

INGREDIENTS

12 ounces linguine
6 tablespoons toasted sesame oil
12 ea green onions, chopped
1 bunch cilantro, finely chopped
6 ea garlic cloves, minced
2 tablespoons peeled fresh ginger, minced finely
1/2 cup honey
1/2 cup creamy peanut butter
1/2 cup soy sauce
6 tablespoons unseasoned rice vinegar
2 tablespoons sambal olek sauce (chili garlic sauce)
3 cups mung bean sprouts
1½ cups shredded carrots
1 each Red, yellow, and orange pepper, cut into thin slices
¼ cup Chopped peanuts

PROCEDURE/PROCESS

1. Cook pasta in a large pot of boiling salted water until tender but still firm to the bite. Drain
2. Transfer pasta to large bowl; add 5 tablespoons of sesame oil and toss to coat
3. Heat remaining 1 tablespoon of oil in a heavy large skillet over medium-low heat
4. Add garlic and ginger sauté until soft about 2 min
5. Add honey, peanut butter, soy sauce, vinegar, and chili-garlic sauce; whisk to blend
6. Simmer sauce 1 min. cool to room temp. pour over pasta and toss to coat
7. Add sprouts, scallions, peppers, and carrots; mix well. Transfer to platter; sprinkle with chopped peanuts. Serve.

Serves 10-12

View much more of our award-winning cuisine by visiting our Galleries Page Here! Interested in connecting on catering? Give us a call or fill out our contact form Here.

How to send me your pictures!
-Post it to Instagram as “Thai Noodle Salad” and tag @chefjohnpaulk.
-Post a picture on Mezzaluna’s Facebook page here! with the same title as above!

We LOVE to see your pictures and GOOD LUCK!

-Chef John