Last night, I attended a cooking class offered by my alma mater, UPJ, at the local ethnic center. Jill Varmecky, chef and restaurateur from Gia Visto Restaurant in Monroeville, PA taught the class. The menu consisted of Lemon and Thyme Roasted Chicken, Sweet Pea Risotto and Italian Trifle. I rarely learn much at cooking class, but really enjoy cooking with a group of people, tasting new combinations and taking home some tried and true recipes to share with my family.
Box of your favorite brownie mix with needed ingredients
1/3 cup coffee liqueur or flavoring
1/3 cup coffee
8 oz container mascarpone cheese
1/4 cup sugar
1 tsp vanilla
1 cup whipping cream
Chocolate Bar, chopped
Pecan pieces, optional
Prepare brownies according to package directions. Remove from oven and allow to cool for 10 minutes in pan. Stir together liqueur and coffee. Pierce brownie multiple times using a fork. Pour coffee mixture over brownie in pan. Allow to cool completely.
Whisk 1/4 cup sugar, mascarpone cheese, and vanilla together in a large bowl.
Beat whipping cream at medium speed with an electric mixer until stiff peaks form.
Fold whipped cream into mascarpone mixture.
Cut brownies in small cubes.
In six 8 oz glasses, place one layer of brownies on the bottom. Spoon mascarpone mixture on top. Repeat layer of brownies and mascarpone mixture.
Garnish with chocolate bar shreds or pecan pieces
Chill until serving.
We also made Lemon and Thyme Roasted Chicken. I made this tonight for dinner. Here is the recipe for this easy, moist chicken. The skin really helps keep the chicken moist and ensures that the lemon flavors the chicken.
Lemon and Thyme Roasted Chicken
4 lbs of chicken breasts, legs and thighs with skin on
3 Tbsp of olive oil
Salt and Pepper
2 lemons, thinly sliced
6 small shallots, peeled and quartered
1 Tbsp. Thyme leaves
Heat oven to 425 degrees.
Toss shallots and thyme leaves in 1 tablespoon olive oil in a bowl and set aside.
Rub chicken with 1 tablespoon of olive oil and salt and pepper.
Pour 1 tablespoon of olive oil in baking pan and place half of the lemon slices in a single layer on top of the oil. Place chicken, skin side up, on lemons. Carefully loosen the skin on the chicken and slide remaining lemon slices under the skin. Roast 20 minutes, remove from oven and scatter shallot mixture over chicken. Roast chicken 20 minutes more or until internal temperature is 165 degrees.
~peace and blessings~