Pão De Queijo

INGREDIENTS

• 5 Cups of Tapioca Starch
• 2 Eggs
• 2 cups of Whole Milk
• 1/2 cup Vegetable Oil
• 2 tsp Fine Salt (I like mine with 2 tsp fine salt if you like less salty use 1 tsp) Be exact on your tsp use a measuring method don't guess with salt!
• 2 cups Mozzarella Cheese
• 1 cups Parmesan Cheese (4oz)

1. Boil the milk and vegetable oil
2. Combine the flour, eggs, and salt in a mixing boil
3. Slowly add the milk and oil to the dry mix
4. Let the combined mixture cool before adding the cheese
5. Place cookie-sized dollops on a baking sheet or freeze them for later in a mini-muffin sheet

Bake for 30mins @ 325°F or until lightly Golden Brown

Raspberry Sorbet Pink Champagne Floats

INGREDIENTS

• 2-3 scoops raspberry sorbet
• 1 cup pink champagne I used Barefoot Pink Moscato
• fresh raspberries for garnish

INSTRUCTIONS

• Place scoops of sorbet in large wine glass.
• Pour champagne over the sorbet.
• Top with raspberries.
• Allow to melt while you sip or eat with a spoon, either way works!
• Enjoy!

Roasted Brussels Sprouts

INGREDIENTS:

• 2 pounds Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Sea salt and freshly-cracked black pepper

DIRECTIONS:

1. Preheat oven to 400°F.
2. Spread the Brussels sprouts out on a large baking sheet and drizzle with the oil.  Toss until the Brussels sprouts are evenly coated, then spread them out in an even layer on the baking sheet.  Sprinkle evenly with a few generous pinches of salt and pepper, to taste.  Then go around and flip each of the Brussels so that they are cut-side-down.
3. Bake for 20-30 minutes, or until the Brussels sprouts are lightly charred and crisp on the outside and toasted on the bottoms.  (Be sure to keep an eye on your sprouts while baking, though, since different ovens and different sized sprouts may affect baking time.  Any loose leaves will also get charred and crispy.)
4. Taste and season with extra salt and pepper, if necessary.
5. Serve warm.

Roasted Parmesan Pesto Potatoes

INGREDIENTS:

• 2 lbs red potatoes, washed and quartered
• 2 tablespoons Private Selection Basil Pesto
• Salt and black pepper, to taste
• 3 tablespoons grated fresh Parmesan cheese

DIRECTIONS:

1. Preheat oven to 400 degrees F.
2. In a large bowl, combine potatoes and pesto. Toss to coat. Transfer potatoes to a large baking sheet or shallow roasting pan. Season with salt and pepper, to taste. Roast for 20 minutes and remove from the oven.
3. Sprinkle parmesan cheese evenly over the potatoes and put the pan back in the oven. Roast for an additional 10-15 minutes or until potatoes are tender and crispy. Remove from the oven and serve warm.

Grilled Prosciutto-Wrapped Peaches with Burrata and Basil

Ingredients

• 2 ripe, sweet (but not soft) freestone peaches
• 3 thin slices prosciutto, or more as needed, torn into ribbons
• 8 small bamboo skewers, soaked in water 20 minutes
• 6 ounces burrata cheese
• 1 tablespoon extra virgin olive oil, for drizzling
• Coarse sea salt to taste
• Freshly ground black pepper, to taste
• 1 tablespoon finely sliced fresh basil leaves

Directions

1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. Cut peaches in half and remove peach stones. Cut each half in half again.
3. Wrap prosciutto around each peach section; secure with small bamboo skewers.
4. Grill peaches, turning often, until prosciutto gets a little crisp around the edges and the peaches begin to caramelize, about 6 minutes.
5. To serve, spoon burrata onto serving plates. Remove peaches from skewers; place several of the grilled peaches around the cheese. Drizzle with olive oil. Top with a sprinkle of sea salt and pepper; garnish with basil.