Berghoff Catering and Restaurant Group
17 W. Adams Street
For information about the Christmas/New Year's events:
1 pound rice spaghetti, broken into thirds
1 pound short rice pasta such as penne or spirals
6 quarts boiling water in 6 quart pot
1 Tablespoon salt
1/2 cup butter or non-dairy spread, preferably Earth Balance
3 eggs, well beaten or 1 egg plus 4 egg whites
1 1/2 cup grated Parmesan or non-diary Parmesan , divided
1 1/2 cups sour cream or on-dairy sour cream
2 1/2 cups Basic Italian Tomato Sauce
1 1/2 cups your favorite prepared GF tomato pasta sauce
2 cups grated mozzarella (8 ounces) or dairy free mozzarella
Vegetable oil spray
Cook spaghetti or pasta until al dente according to package directions. Drain in colander and rinse under warm running water. Drain well and return to cooking pot. Add butter or non-dairy spread and eggs. Stir to mix. Add 1 cup grated Parmesan or non-dairy Parmesan. Stir to mix. Reserve.
Spread sour cream or non-dairy sour cream in bottom and up sides of a 9x13-inch glass baking dish.
Preheat the oven to 350 F.
Gently spoon in reserved pasta-egg-cheese mixture without disturbing sour cream crust. Pat pasta down gently with a spatula without disturbing sour cream crust.
Pour tomato sauce over pasta. Top with 2 cups grated mozzarella evenly distributed. Sprinkle with remaining ½ cup Parmesan. Cover with vegetable oil sprayed aluminum foil, sprayed side down. Bake for 30 minutes. Remove foil cover. Increase oven temperature to 400 F and bake until casserole is bubbling and top is browned.
Let rest 20 minutes. Cut 4x2 for 8 servings.
Pecan Apple First Try Pie
1 Bartlett Pear peeled and sliced thinly
3 medium apples peeled and sliced (Gala or Jonathan)
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 Bisquick Gluten Free
1/2 cup granulated sugar or 1/4 Agave nectar
1/2 cup Almond Breeze
2 Tablespoons Earth Balance melted
3 organic eggs
1/4 cup brown sugar (packed)
1/3 cup sliced almonds
1/3 cup Bisquick Gluten Free
3 Tablespoons Earth Balance melted
Preheat the oven to 350 F.
You will need a medium sized bowl to mix apples, pears cinnamon and nutmeg. Stir and set aside for about 10 minutes. In another medium bowl mix together Bisquick, sugar or Agave, almond breeze, melted Earth Balance and eggs. Add this mixture to the first bowl that has apples and pears. Spray 9" pie pan. Mix streusel mixture together and crumble over pie. Bake about 45 minutes insert a tooth pick in the center of pie to have is come out clean. You can serve warm with a scoop of vanilla yogurt, soy ice cream or ice cream. If you have left over store in refrigerator.
Berghoff Pear Salad with Champagne Vinaigrette
Makes 2 cups
1/2 cup Champagne vinegar
2 Tablespoons minced shallots
2 Tablespoons Dijon mustard
1 1/2 cups extra-virgin olive oil
Kosher salt and freshly ground black or white pepper
In a 1-quart bowl, whisk together the vinegar, shallots, and mustard. Slowly drizzle the olive oil into the bowl, whisking constantly, until all the oil is incorporated and the dressing is thickened. Season to taste with salt and pepper. Cover and let stand for at least 2 hours before using.
Pear Salad with Greens, Candied Walnuts, and Sun-Dried Cherries
3 quarts mixed ready-to-use salad greens
1 cup Champagne Vinaigrette
2 cups crumbed Roquefort cheese
1 cup sun-dried cherries
4 unpeeled pears, cored, and sliced into 12 slices each
1 cup prepared candied walnuts, pecans, or almonds
For each salad, in a large bowl, toss together 1 1/2 cups of the greens with 2 Tablespoons of the dressing. Add 2 Tablespoons of the dressings. Add 2 tablespoons each of the Roquefort crumbles and cherries, and toss again. Place the mixture on a chilled place and arrange six pear slices around the salad. Sprinkle the top with 2 Tablespoons of candied nuts. Repeat for the other salads. Serve immediately.
December 20: Lunchbreak - Vegetarian Christmas Dinner
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