Winter Nights: Friday, December 18
Crew
| Chief | Mary Ann Winig |
| Volunteers | Claire Whaley Michael Prilutsky Liz Menkes Helen Herzberg Celia Menczel Ellen Kirmayer |
| Cookie Baking | Rebecca Epstein |
| Hard-Boiled Eggs | Lillian Leong |
| Staple Shopping | Michael Quiat |
| Evening Activities | Suzanne Cerny Elizabeth Jameson Lisa Kvech & Girl Scouts Russel Kirmayer |
| Overnight | Fabio Baum |
| Tutors | TBD |
Menu
- Beef Burgundy Stew
- Lemon-Honey Beans and Carrots
- Cucumbers Sour Cream Salad
- Dinner Rolls
- No Bake Cannoli Cheesecake
Serving Size: 6
| Amount | Measure | Ingredient / Preparation Method |
| 2 | Pounds | Round roast, trimmed and cut into 3/4" chunks |
| 1/4 | Cup | Flour |
| 1 | Tablespoon | Olive Oil |
| 1 | Can | Low sodium beef broth -- 14-1/2 oz |
| 1 | Cup | Dry red wine |
| 16 | Ounces | Pearl onions -- frozen |
| 10 | Ounces | Freshmushroons -- sliced |
| 4 | Cloves | Garlic -- sliced |
| 1-1/2 | Teaspoons | Dried thyme |
| 2 | Tablespoons | Tomato paste |
| 1/2 | Teaspoon | Salt |
| 1/4 | Teaspoon | Peper |
| 1 | Pound | Carrots -- halved lengthwhise and thickly sliced |
Toss the beef and flour in a medium bowl until evenly coated. Heat the oil in a large Dutch oven over medium-high heat. Add the beef, in batches if necessary, and cook, turning occasionally, until browned, about 6 minutes. Transfer to a medium bowl with a slotted spoon
Add the broth, wine, onions, mushrooms, tomato paste, garlic, thyme, sale and pepper; bring to a boil, scraping up the browned bits from the bottom of the Dutch oven. Stir in the beef and reduce the heat. Cover and simmer 1 hour. Stir in the carrots. Cover and simmer until the beef and vegetables are fork-tender, 30 minutes.
Bring to Temple Isaiah in an oven proof disposable container covered tightly in foil and marked with name of dish and date.
Serving Size: 6
| Amount | Measure | Ingredient / Preparation Method |
| 16 | Ounces | Frozen baby lima beans |
| 1 | Teaspoon | Salt |
| 2 | Pounds | Green beans -- trimmed and cut into 2" pieces |
| 1 | Pounds | Baby carrots -- quartered lengthwise |
| 4 | Large | Shallots -- sliced |
| 4 | Strips | Lemon peel, cut into thin slices -- 1" x 3" |
| 1 | Cup | Water |
| 1/2 | Cup | Dry white wine |
| 2 | Tablespoons | Honey |
| 2 | Teaspoons | Butter |
| 1/4 | Teaspoon | Black peper |
| 1 | Teaspoon | Corn starch |
| 3 | Tablespoons | Lemon juice |
Bring a large saucepan of water to a boil. Add the lima beans and 1/2 t. of the salt. Return to a boil and cook 8 minutes. Add the green beans and cook until the beans are crisp-tender, 6 minutes. Drain in a colander. Rinse the bean mixture under cold running water until cool.
Meanwhile, mix the carrots, shallots, lemon peel, 1/2 C of the water, the wine and 1 T of honey in a large nonstock skillet. Bring to a boil. Reduce the heat and simmer, covered, 10 minutes. Increase the heat to medium-high and cook, uncovered, until the carrots are tender and most of the liquid has evaporated, 5 minutes. Add the bean mixture, butter, peper and the remaining 1/2 t. of salet and 1 T of honey.
Stir together the remaining 1/2 C of water and the cornstarch in a small bowl until blended. Add to the vegetable mixture; cook, stiring constantly, until the mixture thickens, 1 minute. Stir in the lemon juice.
Bring to Temple Isaiah in an oven-proof disposable container covered tightly in foil and marked with name of dish and date.
Cucumbers in Sour Cream Salad
Serving Size: 6
| Amount | Measure | Ingredient / Preparation Method |
| 2 | Medium | Cucumbers, peeled and sliced |
| 1 | Medium | Onion, thinly sliced |
| 1-1/4 | Teaspoons | Salt |
| 1 | Cup | Sour cream, imitation |
| 2 | Tablespoons | Vinegar |
| 1/4 | Teaspoon | Sugar Twin |
| 1/8 | Teaspoon | Paprika |
| 1 | Tablespoon | Parsley flakes |
Draw tines of fork lengthwise down cucumbers, then cut in thin slices. Add onion and sprinkle w/ 2 t. salt. Let stand 10 minutes. Then press out excess liquid.
Mix sour cream and other ingredients. Add to cucumbers, mixing lightly w/ fork. Chill thoroughly. Makes about 2 cups.
NOTES : Notes: Bring to Temple in disposable container covered tightly in foil and marked with name of dish and date.
Serving Size: 12
| Amount | Measure | Ingredient / Preparation Method |
| 16 | Ounces | Ameretti di Saronno cookies -- coarsely crushed |
| 1/4 | Cup | Almonds -- unblanched, toasted and chopped |
| 1 | Envelope | Unflavored gelatin |
| 8 | Ounces | Cream cheese |
| 15 | Ounces | Ricotta cheese |
| 1/2 | Cup | Sugar |
| 1/3 | Cup | Greek yogurt |
| 1 | Teaspoon | Orange zest -- grated |
| 1 | Teaspoon | Vanilla extract |
| 1 | Cup | Cool Whip Lite -- thawed |
| 1/3 | Cup | Semisweet chocolate chips -- mini |
Spray a 9" spring form pan with Pam.
Mix together the cookies and almonds in a small bowl. Reserve 2 T of the mixtgure. Sprinkle the remaining cook mixture on the bottom of the preapred pan.
Sprinkle the gelatin over the water in a small microwavable bowl; let stand 5 minutes. MIcrowave on high 45 seconds, stirring until the gelatin is dissolved.
With an electric mixer on medium speed, beat the cream cheese in a large bowl until smooth. Add thericotta, sugar, Greek yogurt, orange zest, and vanilla, beating until blended. Beat in the gelatin. Refrigerate the mixture until it begins to mound, about 20 minutes, stirring occasionally. Fork in the Cool Whip and chocolate chips. Spoon over the cookie mixture and smooth the top. Refrigerate until set, at least 5 hours of overnight. Sprinkle with the reserved 2 T cookie mixture.
Bring to Temple Isaiah in a disposable container marked with the name of the dish and date.