Recipes by Stefano Faita on CBC include Black Forest Parfaits, Potato Salad with Bacon and Dill, Stefano’s Deviled Eggs, Olive Tapenade and Pork Schnitzel. Some additional recipes include Apricot Cheesecake in a Jar, Fresh Berry Sangria and Mozzarella Garlic Bread.
To make Stefano Faita’s Black Forest Parfaits, drain 2 cups of jarred sour cherries, reserving 1/4 cup of the juice. Toss cherries, reserved cherry juice, 1/4 cup cherry brandy and the desired amount of icing sugar together to combine, and set aside. Cut fudgy brownies into 32 1-inch pieces, and set aside.
Whip 1 cup whipping cream until soft peaks form. Add 1 teaspoon almond extract and sugar to taste; set aside. To serve, add 4 brownie pieces, some cherry mixture, a dollop of whipped cream and some shaved chocolate to each serving glass. Garnish with a mint sprig.
To make Stefano Faita’s Potato Salad with Bacon and Dill, bring 2 1/4 pounds medium-sized Yukon Gold potatoes to boil in salted water. Reduce heat, and simmer while covered 20 to 25 minutes, or until potatoes are tender. Peel, dice and add potatoes to a large bowl, keeping warm.
Cook 4 finely chopped bacon slices until golden brown. Add one diced onion, and cook until soft. Stir in 1 tablespoon sugar, 2 tablespoons water and 1/3 to 1/2 cup apple cider vinegar. Add 1 tablespoon Dijon mustard and salt and pepper, to taste.
Add dressing to potatoes, tossing to combine. Add 2 tablespoons chopped dill and 1 tablespoon chopped chives.