UNICO Hosts Valentine’s Day Social

UNICO Valentine #1

Dunmore’s Keystone UNICO celebrated on St. Valentine’s Day with their annual Valentine social at Lucca’s Banquet room.

Among the guests were, from left: Bob and Sandy Collins, Mary Sileo, Ann Summa, Cherie Mecca, Dolores Mecca, Mary Lou Montana and Sandy Graziano.

UNICO Valentine #3

Also in attendance were, shown above: Bob and Sylvia Tagert, Toni and Gene DiVizio, Jim Malone, Frank and Mary Ann Coviello and Nancy Malone.

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UNICO Valentine #2

A Kissing Booth Analyzer was featured at Dunmore’s Keystone UNICO annual Valentine Social at which guests were invited to participate and receive a synopsis of their personality based on the imprint of their kiss.

Some of the participants with the Kissing Booth Analyzer are Toni DiVizio, Chapter President Nanine Gramigna, Cathy Gerard and Michele McDade.

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UNICO Valentine #4

Contestants in the Keystone UNICO “Newlywed Game” at the Valentine party were, seated from left: Peter and Sallie Noto, Eileen and Bob Kovatch, and Nanine and Mike Gramigna. The winning couple was Bob and Eileen Kovatch.

Cheryl’s Cuisine: February 2018

Well, this month became a toss-up once I realized that  Ash Wednesday, the beginning of Lent, falls on Feb. 14, Valentine’s Day.    It’s been decades since this event has happened. The next time the two will coincide will be Feb. 14, 2024.  

So we have a few years to enjoy the two on their own merits.  Advice from some includes: Celebrate early, keep it simple, do for others, and embrace the temptation.

For those of us who are “traditionalists”, I’ve found some wonderfully romantic, satisfying recipes that don’t include meat.

Baked Artichokes:

51hfxMwCu3L._SX355_1 cup Kalamata olives, chopped
1/4 cup mayonnaise
1 Tbsp. minced garlic
8 basil leaves, chopped
1/2 cup  grated Parmesan cheese
1/4 cup breadcrumbs
3 lb. can quartered artichoke hearts, drained well

Mix all ingredients well in large bowl  Bake in shallow pan in preheated 350 degree oven for 20-30 minutes or until golden brown.  Serve warm.

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Warm Olive Saute:

1 lemon
1 tsp. minced garlic
3/4 tsp. fennel seeds
1/2 tsp. dried  crushed red pepper
1/3 cup extra virgin olive oil
1 1/2 cups mixed olives
1 fennel bulb, cored and sliced
1/2 cup roasted, salted almonds

Remove peel from lemon, reserving lemon for another recipe.  Saute’ lemon peel, minced garlic,  fennel seeds and crushed red pepper in hot oil over medium heat for about 1 minute.   Add olives, fennel and almonds.  Cook, stirring occasionally about 7-10 minutes  or until the fennel is crisp-tender.

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Endive Salad: 

o-ENDIVE-facebook1 small head  endive, rinsed and drained
1 small head  butter lettuce, rinsed and drained
3/4 cup walnut oil
3 Tbsp. sherry wine vinegar
1 Tbsp. lemon juice
Salt and freshly ground black pepper to taste
1/2 cup toasted walnuts
1/2 cup fresh cherries, rinsed and pitted
4 oz. Roquefort cheese, crumbled
2 Tbsp. chopped chives

Tear endive and lettuce into bite-size pieces and place in salad bowl.    In small bowl, combine oil, vinegar and lemon juice.  Beat with a whisk and season with salt and pepper.  Drizzle mixture over greens and mix well.  Arrange greens on individual plates and top with walnuts, cherries, cheese and chives.

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Pasta with Roasted Grape Tomatoes: 

product_image-grape_tomatoes3 pints grape tomatoes
1 1/2 Tbsp. dried or fresh rosemary, chopped
1 1/2 Tbsp. olive oil
Salt and pepper to taste
Favorite pasta, cooked al dente
Grated Italian cheese

Preheat oven to 475 degrees. Rinse tomatoes and pat dry with paper towels.  Combine tomatoes with rosemary, olive oil, salt and pepper.  Toss gently to coat and place in a single layer in a shallow roasting  pan.  Bake 8-10 minutes or until tomato skins are blistered and start to pop.   Serve over your favorite pasta. Pass the cheese.

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Coquilles Saint Jacques:

3/4 cup dry white wine
2 Tbsp. fresh lemon juice
Grilled_Scallops1/2 tsp. salt
1 1/2 lbs. fresh bay scallops or sea scallops, halved

Sauce:
1/4 cup butter
2 Tbsp. green onions, chopped
1 clove garlic, crushed
1 cup sliced mushrooms
1/3 cup flour
Dash of white pepper
1 cup milk

Topping:
1 cup plain breadcrumbs
2 Tbsp. butter, melted
1/2 cup grated Parmesan cheese
2 Tbsp. minced parsley
In small saucepan, mix wine, lemon juice and salt.  Bring to boil.  Reduce heat and simmer, covered for 1 minute.  Add scallops and simmer 1 minute longer.   Drain, reserving liquid.  You should have 1 cup.  Add water, if needed.

In another saucepan, melt 1/4 cup butter and saute’ the green onion and garlic for 1 minute.  Add mushrooms and cook until barely tender.  Stir in flour and white pepper  Add milk and reserved cup of scallop liquid.  Cook until thick and bubbly.  Taste for seasoning.  Remove from heat and stir in scallops.

Preheat oven to 400 degrees.  Butter 6 coquilles (shells) or other ovenproof shallow serving dishes and fill with scallops.  Mix bread crumbs with melted butter and Parmesan and sprinkle over scallops.  Bake for 10 minutes until lightly browned. sprinkle with parsley and serve.   

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NOTE: If you’re giving up dessert for Lent, try some fresh fruit (not considered dessert for me) placed in a fancy crystal glass and pour some Frangelico over.  

Refrigerate it for an hour before serving.  Happy Valentine’s Day!

UNICO Valentine Social

UNICO valentine pic.jpg

Keystone UNICO conducted its annual Valentine Social at La Buona Vita.  Chapter president John Mecca was on hand to greet each guest upon arrival and handed all the ladies a chocolate heart in honor of Saint Valentine.  The evening began with a cash bar social and the Duet “Skip Monday” performed popular love songs, which continued through the dinner hour and until the guests called it a night.  Cathy Gavin and her staff provided a delicious Valentine buffet for Keystone UNICO members and their guests.

Among those attending were Ed Angeloni, Nancy Angeloni, Joe Berardelli, Cesira Berardelli, Carl Bianchi, Cathy Bianchi, Tom Carlucci, Robert Collins, Sandra Collins, Frank Coviello, Mary Ann Coviello, Ernie DeStefano, Phyllis DeStefano, Alycia Dente, Jackie Dente, Gene DiVizio, Toni DiVizio, Chris Falzett, Antonio Garzella, Chrisie Garzella, Sandra Graziano, Richard Grzenda, Elaine Grzenda, Drew Hailstone, Mary Hailstone, Carmela Iannetta, Patricia Jones, Mary Lou Karliak, Jim Mack, Mary Mack, Joseph Malinowski, Frances Malinowski, Jim Malone, Nancy Malone, Mark McDade, Michele McDade, Cherie’ Mecca, Dolores Mecca, John Mecca, Peter Noto, Sallie Noto, Ted Riggi, Valerie Riggi, Carol Scrimalli, David Shannon, Frani Shannon, Mary Sileo, Ann Summa, Ray Tropeano, Theresa Tropeano, Richard Vincenti, Andrea Vincenti, Marilyn Vitali and Nettie Wormuth.

At the March Meeting, to be held at the Radisson Hotel, Keystone UNICO will be hosting guest speaker and author Richard Muti, who will speak on his recently published sixth book, titled Cent’ Anni: The Sinatra Legend at 100.  Following his presentation, Mr. Muti will offer signed copies of his book ($20).  

To attend the dinner, make a reservation with Mark McDade at 570-343-7009.  For those wishing to have dinner, the cost is $20.  There is no charge for the presentation alone, but a reservation is still required.