Reuben “Arancini” Balls

Today, we welcomed Jasmine Coates and Tamia Martin from the Niagara Career & Technical Education Center into the kitchen to promote their “Taste of Education” appearance February 27th at the Lafayette. Their instructor, Chef Bob Ihle, accompanied them in the kitchen.

-2 qts. Chicken stock
-2 T. Butter
-1 T. Olive oil
-1 shallot, minced
-1 lb. arborio rice
-1 c. dry white wine
-1 lb. Cornbeef
-½ lb Swiss cheese
-1 can Sauerkraut
-Flour, 2 eggs for egg wash, 2 c. panko bread crumbs.
-2 qts. oil (for frying)
-Salt & pepper to taste

1). Bring stock to a boil in one pot
2). In another pot, heat oil and butter; saute shallot
3). Add rice and slightly brown, add wine and cook till evaporated
4). Add the stock one cup at a time and cook down (add every few minutes)
5). Cook rice till al dente and place in refrigerator to cool down
6). Chop cornbeef small, shred or dice small the swiss cheese; drain sauerkraut
7). Once rice has cooled, use 20 portion scoop and form ball
8). Pat down in your hand till flat. Place 1 t. of each ingredient on rice and enclose with the rice to form a ball; make all balls at once
9). Make a breading station; separate bowls of flour, egg wash and bread crumbs
10). Dip balls in each to coat and fry in oil 350 degrees till golden. Top with 1000 Island Dressing and caraway seeds. Enjoy with your favorite beverage!

Second Helpings
Fried Cheesecake With Fudge Topping

1). Make a simple batter of flour, eggs, sugar, milk, and baking powder
2). Make or buy your favorite cheesecake; cut into small squares and then freeze
3). Dip into batter and fry in the same oil we used earlier; drain
4). Top with your favorite hot fudge sauce, raspberry coulis, or fresh whipped cream

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