Cheryl’s Cuisine: October 2019

Cheryl's Cuisine

The Sisters of the Keystone Chapter of UNICO meet to plan the menu for upcoming events in October for The Dunmorean. Shown from left: Sylvia Tagert, Mary Sileo, Nancy Malone, Valerie Riggi, Lenore Latarewicz and Mary Ann Coviello.

By Cheryl Radkiewicz

It’s not everyday we’re treated to special  family recipes by local women.   

The Keystone Chapter of UNICO not only shares the Italian tradition of great food, but also lives the motto “Service Above Self” throughout the year by helping others.  

UNICO National is the largest Italian American organization in America, boasting over 125 local chapters in 20 states.  The Keystone Chapter is part of District 2 which encompasses chapters in Sayre, Binghamton, Carbondale and of course, Dunmore.   

Keystone members continuously raise funds and donate to area charities. Next on the agenda is the  semiannual Designer Purse Bingo on Sunday, Oct. 20, at Eagle McClure Hose Company, 375 Milwaukee Ave,, Old Forge.  Doors open at noon.  

Admission is $20 which includes 20 regular games, four super special games, basket raffle, 50/50,  and bake sale. This is only one of the many, many events held by the group. They also participate in events sponsored by area chapters, such as the  Oct. 27 Porketta Dinner sponsored by the Carbondale Chapter.  

Other planned events include a “take-out” pasta dinner in December,  assisting with Toys for Tots and Winter Clothing drives, bocce tournaments,  working at the annual benefit for St. Joseph’s Center, and the annual Pig Roast.

Le Sorelli ( The Sisters) of the Keystone Chapter invite you to their tables for dinner. Buon Appetito!

Italian Margarita

Submitted by Mary Ann Coviello

1 oz. Tequila
1 oz. Amaretto
1 oz. Orange Liquor
Sour Mix-splash
Lime juice-splash

Serve in salted-rim glass over ice.



Submitted by Lenore Terzoni Latarewicz

3-4 Tomatoes, cored, seeded and chopped
1/4 cup chopped purple onion
1/2 cup extra virgin olive oil
2 tsp. red wine vinegar
1 1/2 tsp. chopped parsley
1/4 tsp. each salt and pepper
5-6 basil leaves
Mix all above ingredients together and set aside to marinate.  

1 pkg. (3 oz.) Goat cheese
1 Italian bread, baguette size

Slice bread 1/2″ thick and lightly toast under broiler on one side.  Spread toasted side with a layer of goat cheese and top with a scoop of Bruschetta. Makes 8-10 serving pieces.  Note: Some may prefer to first slightly rub the toasted side of the bread with raw garlic before spreading the layer of goat cheese.


Stracciatella Soup: 

Submitted by Nanine Gramigna (Courtesy of Giada DeLaurentiis)

6 cups reduced-sodium chicken broth
2 large eggs
2 Tbsp. freshly grated Parmesan
2 Tbsp. chopped flat-leaf parsley (2 tsp. dry)
2 Tbsp. chopped fresh basil leaves (2 tsp. dry)
1 cup lightly packed spinach leaves, cut in thin strips
Salt and freshly ground black pepper
Very fine noodles ( I use 1/2 bag for 4 servings)

Bring broth to a boil in large saucepan over medium-high heat.  In a bowl, whisk the eggs, cheese, parsley, and basil to blend. Reduce heat to medium-low. Stir broth in a circular motion.  Gradually drizzle egg mixture into moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute. Stir in spinach, then season the soup, to taste, with salt and pepper.  Cook noodles and drain. Ladle soup into bowls, add noodles and serve.


No-Knead Ciabatta Bread

Submitted by Sylvia Tagert

4 cups unbleached all-purpose flour
1 1/2 tsp. kosher salt
1/4 tsp. active dry yeast
2 cups water
1 Tbsp. olive oil
2 Tbsp. cornmeal

Day before: In large bowl, combine flour, salt and yeast.  Whisk to combine. Pour in water and use a rubber spatula to mix ingredients until combined.  Cover with aluminum foil and leave on your counter at room temperature for 18 hours.  

Day of: Brush rimmed baking sheet with olive oil, sprinkle with cornmeal and set off to side.  Next, spray or wipe work surface with water before placing a large piece of plastic wrap down. This will help the plastic stick to your counter and not budge while you work with the dough.  Sprinkle with some flour; be sure flour is covering entire surface of the plastic, otherwise dough will stick. Use a spatula to scrape dough down along the sides of the bowl and onto the floured plastic wrap.  Next, with floured fingers, press and shape dough into a long flat loaf. Next, use plastic wrap and flip it over onto the prepared pan. Then sprinkle a little extra flour over top of ciabatta loaf and cover with a kitchen towel or flour sack towel for 1 1/2 to 2 hours.  Preheat oven to 425. Move oven rack to lower third position. Once preheated, slide sheet pan into oven. Bake for 25-30 minutes or until crust if deep golden color. Remove and let cool slightly, until safe to handle, before slicing and smothering with butter.



Submitted by Mary Sileo

Make Crepes first:
12 eggs
1 1/2 cups flour
1 1/2 cups water

Break eggs into large bowl.  Add flour, 1/4 cup at a time, then add water a little at a time while beating mixture until smooth.  Let stand 1 hour to get out the bubbles. Set your pan on Low heat for 3 minutes before cooking crepes.  Grease pan with oiled paper towel. Try to make crepes the same size. ( I use a grill to make 6 crepes at one time).  Make sure crepe is dull before turning it once. When you flip it over, leave it on for less than 5 seconds. Crepe should be as thin as possible.  You can stack them as they cool.

3 lbs. Ricotta
4 eggs
1 1/2 cups Ricotta cheese
1/2 cup Mozzarella cheese, cut into 1/4″ cubes
4 Tbsp. fresh parsley, chopped
Salt and pepper, to taste

Use 1 Tbsp. cheese mixture for each crepe.  Fold twice toward center of the crepe. Place red spaghetti sauce on bottom of pan.  You can make 2 layers. Put sauce on top of the first layer, and more sauce on top layer.  Make two layers. Bake in 350 degree oven for 40-45 minutes.



Submitted by Dorothy Mariani

2 lbs. thinly sliced beef
1/2 tsp. salt
1/4 tsp. pepper
1 cup Parmesan cheese
1/2 cup grated Provolone cheese
1/2 cup Italian breadcrumbs
1/2 tsp. garlic powder
1 tsp. dried basil
5 Tbsp. olive oil

In medium bowl, mix garlic, cheeses, breadcrumbs and dried basil.  Set aside. Lay steak on clean surface and pound flat with meat tenderizer.  Sprinkle with salt and pepper. Evenly distribute breadcrumb filling among steaks and roll like a jelly roll.  Insert toothpicks or hold together with twine. Pour olive oil in a large pot, heat over medium-high heat. Sear braciole rolls for about 30 seconds on each side, browning meat quickly.  Put in your favorite tomato sauce and heat in covered pot for about an hour on low.


Rum-Soaked Raisin Biscotti

Submitted by Valerie Riggi

3 cups all-purpose flour, spooned and leveled
1 cup sugar
2 tsp. baking powder
1/4 tsp. fine salt
3 large eggs, lightly beaten
1 Tbsp. pure vanilla extract
1 cup raisins
1/3 cup dark rum
2 tsp. finely grated orange zest

Combine raisins and rum and let soak or microwave 2 minutes and let cool to soften, then drain well before adding to dry ingredients.  Preheat oven to 350 degrees. In large bowl, whisk together flour, sugar, baking powder, and salt. Using a food processor, add in eggs and vanilla until combined.  When dough comes off sides of processor, add rum-raisin mixture and orange zest and pulse until combined. Put dough on floured surface and flour hands to knead. Divide dough in half and transfer to parchment-lined rimmed baking sheet.  Form each half into a 2 1/2″ wide, 3/4″ tall log. Bake until dough is firm but gives slightly when pressed, 20-25 minutes, rotating sheet halfway through. Let cool on sheet 20 minutes. With a serrated knife, cut logs into 1/2″ slices on the diagonal and arrange, cut side down, on parchment-lined rimmed baking sheets.  Bake until biscotti are crisp and golden, about 15 minutes, rotating sheets and flipping biscotti halfway through. Let cool on sheets on wire racks.  

Optional: Melt approx. 1/2 oz. paraffin in double boiler than add chocolate chips, white chocolate chips or peanut butter chips to double boiler and when melted, coat bottom of biscotti and set on waxed paper to harden.  Note: If melted chips are not smooth, stir in a teaspoon of Crisco to smooth out. When biscotti are cooked and icing is hardened, place in air-tight containers. Makes about 40.


Italian Cappuccino Coffee

Submitted by Nancy Malone

1 cup hot milk
1 cup hot espresso or strong coffee
2 tsp. sugar
Pinch of ground cinnamon
Grated semi-sweet chocolate

Combine hot milk, hot coffee, sugar and cinnamon in blender.  Cover and blend at high speed for 10 seconds or until frothy. Pour into cups and sprinkle with chocolate.  Serve immediately. Yield: 2 servings.

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