Recipes

These puff pastry pockets are filled with a special white meat turkey stuffing, and finished with Stroudsmoor’s Classic Turkey Gravy.

Malfatti, or spinach gnocchi is another traditional Italian recipe from the Pirone family recipe book.

Many Stroudsmoor recipes have been passed from generation to generation to generation. This wonderful cheesecake recipe comes from our maternal GGM Katherine Cervino.

This is the perfect salad for your summer gatherings.

Recipe for 20 people – great for a summer party!

The French may have invented it, but the Italians perfected it! Or at least one 85-year-old Italian at Stroudsmoor lovingly known as Mrs. P.

Fennel and prosciutto is a beautifully complex culinary pairing that evokes flavors from the past.

This month’s recipe, Tulipes Vertes et Perroquet, is the epitome of this well-known adage amongst chefs, “You eat with your eyes first,” as it is not only delicious on your dinner plate but also tasteful on your dinner table.

This recipe is featured on the Stroudsmoor Soup and Salad Bar and serves approximately 100 guests.

Smoothies are a great way to get your daily dose of delicious fruit. Whether you are on the go, or having a relaxing Sunday morning breakfast, the possibilities are endless.

The best “Rice-tini” starts with the best rice pudding – homemade with fresh whole milk, sugar, Arborio rice and a pick of vanilla, a dash of cinnamon and the loving hands of Mrs. “P”irone. Here is her third-generation recipe for this classic dessert.

Caprese Salad, or Insalata Caprese, originated on the Isle of Capri in the Campagna region of Italy in the 1950’s.

Good Knife – be sure to have a true carving knife—one with a long thin blade (10”) sharpened properly. A two-prong carving fork is suggested to complement the knife. Remove Thighs – find the stop where thighbones meet the body of the bird – slip your knife into the joint

Here are some easy steps from the Stroudsmoor Chefs for making the best turkey gravy at home:  Clean, dress and cook your turkey as you do each year. When finished, remove from the oven and let rest at least 25 minutes. Transfer turkey to your carving board – keeping it