DUCK RAGU GNOCCHI

Gnocchi:
1 Lb. Floury Potatoes
1 Lg. Egg
Salt + Pepper
1 Lb. Plain Flour
A Drizzle of Olive Oil

Duck Ragu:
2 Tbs. Olive Oil
1 Onion, finely chopped
1 Carrot
1 Celery Stick
4 Garlic Cloves
1 Red Chili
1 Red Pepper
5 Oz. Tomato Puree
16 Fl Oz. Red Wine
16 Fl. Oz. Chicken Stock
Sprig of Fresh Rosemary
1 Lb. Ready Made Confit
Duck leg, meat removed
Pecorino Cheese, garnish

Directions:
Gnocchi:
Unpeel potatoes and boil for 40 minutes, remove heat, drain and leave to cool.

When potatoes become cool, mash in bowl.

Make a wall in center of potatoes; add egg and season with salt and pepper.

Add flour + mix well to form dough and knead for 3-4 minutes until dry.

Divide into 3 pieces and on a clean, well-floured surface; roll out into 1 in. diameter length also cutting in 1 in. interval.

Place in boiling water to cook for 2-3 minutes, when they rise to the top, scoop out with slotted spoon +refresh in ice water.

Drain, drizzle with olive oil and set aside.

Ragu:
Heat oil in a lg. sauce pan, add onions, carrot, celery, garlic, chili + pepper frying for 5-6 minutes until soft.

Add tomato puree, stir well + cook 7-8 minutes.

Add wine, stock + rosemary sprig + bring to a boil.

Add duck meat + reduce heat to simmer for 45 minutes.

Finally, add the gnocchi to ragu + warm.
Submitted By Lee Fermo

GERMAN APPLE PANCAKE

4Tbsp. butter
2 Granny Smith apples, thinly sliced
Cinnamon sugar mixture
4 Tbsp. sugar mixed with 1 tsp. cinnamon, extra cinnamon and sugar to sprinkle on top
1 c. milk
1/3c. sugar
¼ tsp. salt
5 large eggs
1 tsp. vanilla
1c. flour
2Tbsp. confectioners sugar
Directions
Preheat oven 400
Spray 2 – 9 inch pie plates with Pam.
Put pie plates in oven to heat up.

Heat large nonstick skillet over medium heat, melt butter then add the cinnamon sugar mixture, blend together.

Add sliced apples, mix in with the cinnamon sugar mixture.

Cook for 3-4 minutes. In mixing bowl beat milk, sugar, salt, eggs, vanilla and flour.

Pour small amount of batter into the bottom of the pie plates that are warming in the oven.

Bake for 5 minutes. Then pour apple mixture over the thin layer of batter and then add the remaining batter on top.

Sprinkle a small mixture of cinnamon and sugar on top. Bake for 25 minutes, till golden brown and the sides are puffy.
Submitted by Peggy White

PIEROGI FROM SCRATCH

Dough:
5 cups of flour
5 eggs
1 cup of cold water
Filling:
3 pounds of farmers cheese
4 eggs
1/ 4 cup of sugar
4 or 5 dabs of butter

DIRECTIONS:
Mix the eggs, cheese, sugar and butter in a separate bowl to prepare the filling and set aside.

Mix the eggs, flour and water in a mixing bowl until it forms a ball of dough.

Flour lightly a cutting board and roll out the dough thinly, cutting the dough into 6 inch pieces.

Take about 1 to 2 tablespoons of filling and put it onto each piece of dough. Fold over the dough and use a fork along the edges of the dough to close the dough. Make sure each Pierogi is closed tightly or the filling will come out while it is boiling in water.

Boil the pierogies in a pot for 8 to 10 minutes.

Once they are cool, put them in a frying pan to brown.

Serve with sugar on top, or sour cream.
Makes approximately 10 pierogies

Submitted by Debbie Martorelli