YORK, Pa. — It might be winter, but Olivia's is taking your taste buds on a balmy trip to the beach.
Their Crab Cakes Saltimbocca with Serrano ham and asparagus, served over fettuccini pasta, will make you forget all about the cold outside your window.
Meal
Crab Cakes Saltimbocca
Ingredients
8 mini crab cakes
6 asparagus spears, sliced
4 ounces, Serrano ham, thinly sliced
2 cups, fettuccini pasta, cooked al dente
1/2 cup, mushrooms, thinly sliced
3 tablespoons, shallots, finely chopped
1/2 cup, marsala wine
6 tablespoons, garlic butter
8 fresh sage leaves, sliced
4 slices Provolone cheese
1/3 cup, Asiago cheese
3 ounces, chicken stock
3 ounces, heavy cream
Directions
Broil the crab cakes with three tablespoons of garlic butter in an oven preheated at 400 degrees Fahrenheit. Cook them until they are golden brown. Top the crab cakes with Provolone cheese and bake them until the cheese is melted. Sauté the shallots and mushrooms with three tablespoons of garlic butter. Deglaze the pan with the marsala wine and chicken stock. Cook everything for two - three minutes. Add the heavy cream, Serrano ham, Asiago cheese, sage and asparagus. Serve the meal over fettuccini pasta cooked al dente.
Cocktail
Berry and Bright Eggnog
Ingredients
Blue Chair Bay Vanilla Rum
Chambord
Eggnog
Whipped cream
Fresh raspberries
Fresh sugared cranberries
Directions
Fill a glass with ice. Add the rum, Chambord and eggnog. Shake the drink and pour it into a glass. Add a dollop of whipped cream. Garnish the cocktail with raspberries and cranberries.
