Tuesday, April 22, 2008

Cashew Brittle

2 cups granulated sugar
1 cup light corn syrup
1/4 c. butter
2 1/2 cups raw cashews
1/2 cup water
1 1/2 teaspoons baking soda

Butter a cookie sheet and set aside. Mix water, sugar, butter and syrup in a 2 quart sauce pan. Bring to a boil.

Cook over medium low , stirring occasionally, until candy thermometer reaches soft crack stage (275°F)~about 30 minutes) Stir in nuts and continue cooking until thermometer reaches 295, hard crack stage (about 15 minutes more). Stire occasionally to keep nuts from burning. Remove from heat.

Quickly stir in baking soda and butter. Will harden rapidly.

Pour quickly onto a buttered cookie sheet and let stand for about an hour to cool. Break up into pieces.

*adapted from the Better Homes and Gardening cookbook

Veal Parmesan

This was the first time I had ever made veal (come to think of it, the first time I had ever EATEN it too!) , and I was nervous about it. ESPECIALLY when I went to the meat market and saw the accompanying price tag. But, it was Matt's requested birthday feast and I wasn't going to disappoint~ and I didn't. If you are one of those people that don't mind eating baby animals then you'll love this. I can't tell you how full of compliments this meal was.

6 Italian style veal cutlets, about 1 1/2 lbs.
1 egg, well beaten
1 tsp. salt
1/4 tsp. pepper
1/2 c. dry bread crumbs
1/2 c. french fried onions, crushed
1/4 c. grated Parmesan cheese
1/4 c. olive oil
8 oz. can tomato sauce
1/2 lb. Mozzarella cheese, grated
3 tbsp. grated Parmesan cheese

Buy fresh veal from the meat market. Swallow your tongue and hand over the bills and baby that meat until it is gone!

Beat egg with salt and pepper.

Crush french fried onions until they are very fine crumbs, then mix with breadcrumbs and with the 1/4 cup Parmesan cheese. Put crumbs in a shallow pan or plate.

Dip cutlets into egg, then put veal cutlets on crumbs, turn and press crumbs firmly onto meat.

Heat olive oil in a skillet and brown breaded cutlets on both sides. Put cutlets into a greased shallow baking pan. Top each with 2 tablespoons tomato sauce and shredded mozzerella. Sprinkle with the 3 tablespoons Parmesan cheese. Bake in moderate oven at 350 degrees for 15-20 minutes or until cheese is bubbly and melted.

Serve on a bed of pasta and be sure to make more sauce available to those who would like it. And serve wine, because you are feasting like kings!