Bellagio
6 oz.Champagne
3 Tbls. Passion fruit sorbet
1 Tbls. Strawberry juice

Combine above ingredients and serve in champagne flutes

Smoked Salmon Roulade
3 oz. crème fraiche
4 oz. cream cheese
1 tsp. lemon zest
1 Tbls. chives
1Tbls. Italian Flat leaf parsley
1 tsp. minced garlic
1 Tbls. capers; coarsely chopped
fresh ground pepper & salt to taste
8 oz. thinly sliced smoked salmon
Pumpernickel bread cut into rounds or crackers
In a mixing bowl combine the above ingredients.
Lay out sheet of plastic wrap, layer salmon on plastic wrap so there are no gaps and it forms a rectangle, spread mixture over salmon, leaving the ends without the mixture
.Starting at the long end and using plastic wrap, roll up salmon to form a log, twist ends of plastic wrap and refrigerate.
To cut place roulade place in freezer for about 20-25 minutes, as this will make it easier to slice, cut into 1-inch pieces. Place on bread or cracker to serve.

Makes about 36 pieces.

Deviled Eggs with the kids
Ingredients:
3 eggs
1 ½ tablespoons mayonnaise
1/4 teaspoon dry mustard
1 ½ tsps. dill pickle relish
salt and freshly ground pepper, to taste
6 small pinches of paprika
Directions:
Cook the eggs
Before you start, be sure an adult is nearby to help.

Put the eggs in a saucepan and fill half full with water (make sure eggs are completely covered). Set over medium heat. When the water bubbles gently, reduce the heat to low and cook for 15 minutes.

Let the eggs cool
Ask an adult to help you remove the saucepan from the heat and place it in the sink. Run cold water over the eggs until both the water and the pan feel cool. Let the eggs cool in the water for 10 minutes.

When the eggs are cool enough to handle, take them out of the water. Roll each egg on the work surface to crack the shell. Carefully peel off the eggshell.

Flavor the yolks
Put the eggs on a cutting board. Using a sharp knife cut each egg in half lengthwise. Use a soup spoon to scoop the yolks out of the eggs and into the bowl. Put the egg white halves on a serving platter and set aside.

Add the mayonnaise and mustard to the bowl with the yolks. Use the spoon to mash them all together into a paste, add dill relish. Taste and season with salt and pepper.

Mound the yolks
Carefully spoon a small mound of the yolk mixture back into each egg white half.

For each stuffed egg half, pick up a pinch of paprika and sprinkle it on the yellow part. Serve immediately.

Potato and Cheese Pirogi's

Purchase your pirogi's at a Polish Deli if possible, I go to Ana's on Rand Road in Lake Zurich they have all kinds of delicious pirogi.
Boil the pirogi's a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry.

Saute onions in butter in a large pan until onions are soft and slightly browned. Then add pirogi's and pan fry until lightly crispy. Serve with a side of sour cream.

Asparagus Salad
1 bunch of asparagus (about 1 pound)
1 ½ Tbls. diced red onion
4-5 slices prosciutto cut in julienne strips
2 Tbls. chopped roasted red pepper
1/2 cup diced parmesan cheese (or blue cheese)-room temp.

Wash and dry asparagus and break off woody part of the stem. Brush lightly with olive oil and season with salt and pepper. Watch closely on grill and turn occasionally until all sides are charred (not burned) or roast in the oven. Cut into about 2 inch sections and toss with remaining ingredients and vinaigrette. Season with salt and pepper. Serve room temperature. Serves 4.

Vinaigrette:
1/3 cup of olive oil
½ Tbls. balsamic vinegar
½ Tbls. Dijon
S&P to taste
Whisk all ingredients together, toss with salad ingredients.

Lemon Crème Blueberry Tart
1 stick unsalted butter
¼ cup brown sugar
1 cup graham cracker crumbs

½ cup whole milk
1 tsp. gelatin

3/4 cup sugar
½ cup fresh lemon juice
2 tsps. grated lemon zest
2 eggs

1 ¼ cups whipped cream
1Tbls. Powdered sugar or Cool Whip

1 pint blueberries

Melt 4 Tbls. butter, mix in brown sugar, and mix in crumbs. Press mixture up sides and over bottom of a tart pan with removable bottom. Bake 325 10 minutes let cool. Pour milk into a small cup, sprinkle gelatin over and let stand about 15 minutes.

Whisk sugar, lemon juice and lemon zest in a saucepan, whisk in eggs then remaining butter until custard begins to thicken, add gelatin mixture, whisk until thickened. Pour filling into crust, fill with blueberries.

Chill until firm, about 3 hours.

Beat heavy cream and powdered sugar until peaks form. Spoon or pipe over tart, garnish with blueberries and lemon slice. Serves 6-8.