"Recipes from the Chef's Kitchen"

Ingredients:
1)   3 pieces of zucchini
2)   3 pieces of yellow squash
3)   2 pieces of eggplant
4)   1 piece of a vidalia onion
5)   1 large piece of a vine ripe tomato
6)   4 pieces of portobello mushrooms
7)   8 oz. smoked mozzarella cheese
8)   1/2 cup pesto sauce
9)   6 oz. sun dried tomatoes
10) 1 cup extra virgin olive oil
11) 2 tbs. balsamic vinegar
12) 1 sprig oregano
13) 1 sprig thyme

Directions:
1) Take all the vegetables and wash thoroughly,
     and clean them, remove ends.
2) Slice the zucchini, yellow squash and eggplant
     on the bias at 1/4 inch cuts.
3) Slice the tamato in rounds and peel and slice
     the vidalia onion in 8 large rounds.
4) Clean the portobello mushroom with a towel.

Use a 9 x 14 pan, spring form pan, square, or if not
using spring form, freeze pan with ingredients
overnight & flip out to serve.

Ingredients:
For the syrup...
1)  1 lb. sugar
2)  1 oz. Cocoa Powder
3)  6 oz. Espresson or strong coffee
4)  8 oz. Rum (optional) or 8 oz. of additional espresso coffee

For the mouse...
1)  12 oz. mascarpone cheese
2)  6 eggs, separated
3)  3 oz. sugar
4)  1/2 tbs. vanilla
5)  zest of 1 lemon

For the bottom of the pan...
1) Lady finger buscuits - enough to layer the pan twice

Directions:
1) Mix all ingredients of syrup and bring to a boil.
2) Careful if you are using the rum. -- It can ignite.
     Set aside to cool.
3) Mix the mascarpone, egg yolk, lemon zest &
     vanilla in a large bowl until creamy.
4) Whip egg whites & sugar until stiff. Fold into the
     mascarpone. Mix & set aside.
5) Line the bottom of the pan with lady fingers
     soaked in syrup.
6) Top with 3/4 of the mascarpone mix.
7) Add a second layer of lady fingers. Spread
     remaining mascarpone mix on top.
8) Place in cooler to set 2-3 hours.
9) Dust with cocoa powder before serving.
     (Can be frozen for up to one month.

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