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Who Is John Zydowicz?
He's an Awesome Chef and We Love this Godly Man!
18 years at the CBOT as a trader
Culinary school at the College of DuPage
Chef/pastry, chef owner of The upper crust bakery John Dough Bakery 2001 to 2015
Now he is the AGM at Davanti Enoteca downtown Naperville
I’m a private chef for preparing dinners in the home and teaching and wine and bourbon and tequila tastings in the home
The two recipes I have for you today
A appetizer of bacon wrap dates
Package of dates remove the pits
Wrap and bacon
Bake a cookie sheet at 350° till nice and crispy
The dipping sauce for the dates
Roasted red pepper dipping sauce
Three red bell peppers, blackened the skin on the stove
Wrapping saran wrap or a baggie till soft and cool at that point, remove the charge skin and the seeds put into a food processor and purée
Dump purée into a saucepan with a little butter
Sauté till liquid is reduced
Add 3/4 of a cup heavy cream
Bring to a boil and reduce too thick
At that point, season with salt and pepper and a little bit of cayenne pepper to taste..
Second Recipe
Cream cheese kolachy
Half a pound of unsalted butter
One 8 ounce package of cream cheese, Philadelphia brand preferred
2 1/2 cups of all purpose flour
Mixed together in a mixer till Dough comes together
May have to add a little flower, so the door is not sticky
Divide into the small workable pieces
Roll out on a flowered surface into a large square so then you can almost read through it
Take a knife, cut it into squares
Fill each square with one of your favorite fillings
Fold over the corners to make a bowtie
Place on a cookie sheet bake at 350° 18 to 20 minutes or till golden brown
Cool dust with powdered sugar
Recipe will make about 100 kolachy
For fillings, you can find in the bakery aisle in the store cans of the solo filling choose the flavors you like.
Did you try these? Please let us know at
Disclaimer We did have a Tech Issue but ventured on anyway!
Merry Christmas