Labor Day Getaways
Drivable Options
Osthoff Resort
Elkhart Lake, WI (2.5 Hr. N of Chicago)
AAA 4-Diamonfd resort on private beach along Elkhart Lake
Accommodations in 675 sq.ft. Suite featuring fireplace and private balcony
Breakfast for 2 and 20% spa discount included
$149/nt. for Sunday and Monday of Labor Day weekend
+$30 upgrade to 2-bedroom Suite (sleeps 4)
Chula Vista Resort
Wisconsin Dells, WI (3 Hr. NW of Chicago)
Famous resort featuring 200,000 sq.ft. of indoor and outdoor water parks,
along with several dining options and hundreds of acres of hiking trails
Accommodations in 2-bedroom condo
$179/nt. during Labor Day weekend
Book by August 15Hilton Chicago Indian Lake Resort
Bloomingdale (30 min. W of Chicago)
260-acre resort featuring 18-hole championship golf course, 4000-sq.ft.
luxury spa, inside and outside pools and several restaurants and bars
Deal includes breakfast for 2, $20 food credit and 2 glasses of wine
$99/nt. for Labor Day weekend
Book by August 22
Mission Point Resort
Mackinac Island, MI (7 Hr. N. of Chicago)
4-Star lakeside resort located on 18 acres next to Mackinac Is. State Park
Mackinac Is. is car-free
Deal includes upgrade to Lakeview Room
$99/nt. Sunday and Monday of Labor Day weekend
Book by August 25
CoCo Key Water Resort (@ Sheraton Cincinnati North)
Cincinnati, OH (4-4.5 Hr. SE of Chicago)
Popular water park featuring 50,000 sq.ft. of indoor water park action
Deal features overnight accommodations, 4 water park passes and 2 water park passes for a return visit
Located
N of downtown Cincinnati near Kings Island (rollercoaster park),
Cincinnati Zoo, Newport Aquarium and Cincinnati Art Museum
$129/nt. for Sunday and Monday of Labor Day weekend
Book by August 22
Flyable Options
Weekend in the City by the Bay
San Francisco
Roundtrip airfare Chicago to San Francisco3 days, 2 nights at the Westin St. Francis Hotel
o Landmark 4-Star hotel
o Located in the heart of Union Square
o Rooms can go for $300/nt.+
$399/pp for Sat.-Mon. travel of Labor Day weekend
Book by Aug. 20
Adventure Week in Central America
Costa Rica
Roundtrip airfare Chicago to Costa Rica
7 days, 6 nights accommodations in Costa Rica
o 2 nights each in San Jose (capital), Arenal (volcano) and Monteverde (cloud forest)
4X4 rental with unlimited mileage for duration of stay
Daily breakfast included
$799/pp for Aug. 28-Sep. 4 travel (over Labor Day weekend)
Book by Aug. 18Simple But Delicious Salads for Fall and Winter
Rick Petrocelly/The Olive Tap
Tomato-Onion Salad
The Tomatoes usually provide all of the acid this recipe will need, so we do not use vinegar. For an exciting twist, add a few drops of aged Pomegranate Balsamic vinegar which is low in acid and has a very unique flavor. Garlic is noticeably absent in this recipe as well as is Basil. I have seen both added, but find that the original version my father taught me allows the tomato flavor to more prominent. Some might even consider the Oregano an optional ingredient.
Ingredients
5 fresh ripe Tomatoes chopped into bite size chunks, juice reserved.
1 medium/large yellow onion, cut in half lengthwise, then sliced thin.
1 Tbsp. chopped fresh Oregano
1 Tbsp. chopped fresh flat leaf Parsley
1/2 cup Olive Tap Ascalano Extra Virgin Olive Oil
Sea salt and fresh ground black pepper
Preparation
Chop the tomatoes, reserving as much of the juice as possible. Place the tomatoes and juice in your salad bowl.
Add the sliced onions, oregano and parsley to the tomatoes, and mix in the olive oil to coat. Chill immediately for at least 30 minutes.
Serve topped with sea salt and coarse ground black pepper, and be sure to have plenty of thick sliced crusty bread on hand to soak up the leftover juice-oil mixture.
=================================================<
/p>
Insalata Di Arancia (Orange Salad)
We updated this recipe by adding the Tangerine Balsamic vinegar. I find the deep rich flavor and very low acidity makes the Oranges taste even better than when we use oil alone.
Ingredients
2-3 Fresh Oranges
2 tsp. Ascalano Extra Virgin Olive Oil )
2 or 3 tsp. Olive Tap Tangerine Balsamic vinegar
¼ tsp. red pepper seed (optional)
Sea Salt to taste
Preparation
Peel the oranges by hand taking care not to break into the pulp. Divide into segments and then cut in half or thirds depending on size, removing seeds carefully.
Place the segments into a bowl; drizzle on the oil and Tangerine Balsamic vinegar and sprinkle lightly with salt and toss to mix well. The salt will tend to sweeten the oranges, but too much will make it salty. Use sparingly.
Add red pepper seed if desired. Chill and serve on a bed of lettuce leaves.
============================================
Fusilli with grill roasted vegetables.
Ingredients
12 oz Fussili pasta
1/2 Cup Olive Tap Garlic Olive Oil
2 tbsp. White Balsamic Vinegar
1 small package of Cherry tomatoes
1 large Zucchini, cut lengthwise into 1/4 inch strips
1 large Green Pepper, seeded and cut into 1 inch strips
1 medium yellow onion, cut into quarters lengthwise.
1/4 cup sliced black olives
2 cloves of minced garlic.
Grated cheese (parmesan or Romano)
Preparation
Cook the pasta according to directions. Drain and coat with a small amount of Olive Oil and when cool, toss lightly and refrigerate.
Heat up your grill. You will want some hot spots to help create a slight char on the vegetables. Place the prepared vegetables in a bowl and coat lightly with some Olive Oil. Sprinkle with some sea salt. Place on the grill, using an optional vegetable grate if the spaces are too wide. Cook, turning as necessary to get grill marks on the Zucchini, peppers and onion. Be careful to not overcook. You do not want them to be limp.
The tomatoes should be cooked until the skins split and some charring occurs. Do not overcook the tomatoes as the juices will drain out. Set the vegetables in a bowl as they are done. Allow to cool.
When ready to serve, combine the pasta, garlic, grilled vegetables and olives in a bowl. Pour the Olive Oil and Balsamic Vinegar on top and toss lightly. Top with a sprinkling of cheese and serve immediately, or keep chilled in the refrigerator until ready.
=====================================
Shrimp and Spring Mix Salad with Persian Lime Vinaigrette
Vinaigrette
1/3 cup Olive Tap White Balsamic Vinegar (substitute white wine vinegar and 1 tbsp sugar)
1 tbsp. Dijon mustard
Pinch of salt and pepper to taste
2/3 cup Olive Tap Persian Lime Olive Oil
Salad
4 cups spring mix salad greens
1 medium tomato, large dice
½ cup thin sliced red onion
1 or 2 cups cooked baby shrimp
Optional: 1 hard boiled egg coarsely chopped.
Preparation:
In a bowl, whisk the vinegar, salt, pepper and Dijon mustard completely. Slowly add the Persian Lime Olive Oil whisking constantly until completely incorporated. Refrigerate for up to 5 days.
Arrange the greens on a serving plate, and add the tomato and onion. Place a scoop of shrimp on top of the salad, and garnish with the hardboiled egg. Chill until ready to serve.
When ready to serve: If necessary, shake or whisk the vinaigrette and pour 2 or 3 tablespoons over the shrimp and salad. Serve immediately
=============================
ENZO & LUCIA RISTORANTE ITALIANO
343 OLD MCHENRY ROAD
LONG GROVE
847.478.8825
A homey family owned, family run restaurant in Long Grove open 7
days a week for lunch and dinner and for private parties.
Made-to-order Italian cuisine prepared with the freshest
ingredients. Special request encouraged. Specialties include
Rotolo, Enzo's Special Gnocchi made with real potatoes, Risotto
Pescatore, etc. and Lucia's Tiramisu.
LUCIA’S TIRAMISU
Ingredients:
2 cups cold Italian espresso
2 shots (1 ½ oz. each) rum, kahlua or other liquor, optional
2 Tablespoons non-sweetened chocolate cocoa
1 quart (32 oz.) heavy whipping cream
5 eggs
2 cups sugar
1 package lady fingers
1 pound (16 oz.) mascarpone cream cheese
· Beat whipping cream and set aside.
· Beat 2 cups of sugar with 1 whole egg and 4 egg yolks until smooth and fluffy.
· Fold in mascarpone cheese and beat for about 10 minutes until thick.
· Slowly add whipped cream to mascarpone mixture and beat for about 30 seconds. Do not overbeat or the tiramisu mixture will turn watery.
· Combine espresso and liquor.
· Dip ladyfingers into the combined cold espresso and liquor. Sprinkle cocoa on top of ladyfingers, reserving about ½ teaspoon of the cocoa.
· Line a glass bowl with some of the tiramisu mixture, place ladyfingers on top and repeat, alternating mixture and ladyfingers.
· Refrigerate 3 hours. Before serving sprinkle remaining cocoa on top.
| Member Comments |
 |
 |
||
This is a place where you can find out about all of the events we talk about on Fox News in the Morning.
Member Since: 10/20/2006
Terms of Service | Privacy Policy | Blogging Policy | Feedback | Jobs | TV Ratings | Advertise with Us | News Corp
News | Weather | Traffic | Sports | Business | Entertainment | Health | Blogs | Metro
Politics | About Us | Good Day | Program Guide | Send Us Email
Many pages in this Fox Television Stations, Inc. web site feature links to other sites, some of which are operated by companies unrelated to Fox Television Stations, Inc. Fox Television Stations, Inc. has no control over the content or availability of any linked site.
TM and (c) 2008 Fox Television Stations, Inc., and its related entities. All rights reserved. Any reproduction, duplication, or distribution in any form is expressly prohibited
Powered by Fox Interactive Media
