C is for Celebrations
Featuring more of our region's best chefs demonstrating delectable duck, mouth-watering chocolate tart, baked alaska and more!  Home cooks and prominent chefs gathered in the PBS 39 studio for a day of cooking and conversation with program host Amy Burkett. Featured recipes:

Duck Breast with Sweet Potato and Carrot Puree from Brian high, Yellow House Hotel.

Three Finger Almond Cookies from Maria Bellucci Nunley, Cakes & Cookies by Maria, Walnutport, PA  (get the recipe below)

Butter Poached Maine Lobster from Chef/Owner John Pukanecz, Grille 3501 in Emmasu, PA

Choclolate Caramel Tart from Executive Chef/Owner Dick Barrows, Starfish Brasserie, Bethlehem, PA

Noodle Kugek and Potato Latkes from our community cooks, Roz Glatt, Rockville, MD and Hillary Glatt Kwiatek from Bethlehem, PA

Baked Alaska from Executive Chef John Wolf, Cascade Lodge, Kintnersville, PA
 

Three Finger Almond Cookies
by Maria Bellucci Nunley, Cakes & cookies by Maria

1Ib. Almond Paste

1Ib. Powdered Sugar

1tbsp. Honey

1 Lemon Zest

1 1/2  Egg White

In a mixing bowl —

Place Almond Paste, Lemon Zest, Honey, 3/4 of the Egg White, 1 1/4 cup Powdered Sugar. Mix the ingredients to a stiff but smooth paste. Add more egg white if necessary - sometimes the almond paste is a little too dry. Sprinkle 1/2of the rest of the powdered sugar on the work bench. Place the paste on it and roll into logs 1 1/2 inches in diameter. Cut logs into pieces 1 1/2 inches. Roll the pieces in the powdered sugar and place them on a parchment lined cookie sheet. Let rest to dry for 30 minutes or so. Make indentations in each cookie by squeezing with (three fingers) the thumb, index finger, and middle finger. Place the cookie sheet in the middle of a preheated 375 degree oven. Bake 20 to 25 minutes or until pale gold.

Note: If parchment paper is not available use two sheets of wax paper.

Brian High, Yellow House Hotel


Maria Bellucci Nunley, Cakes & Cookies by Maria

Chef John Pukanecz, Executive Chef Owner
Grille 3501


Chef Dick Barrows, Executive Chef/Owner
Starfish Brasserie


Roz Glatt and Hillary Glatt Kwiatek
Community Cooks


John Wolf, Execitive Chef, Cascade Lodge