Almond Liqueur (Amaretto) 1/2 teaspoon pure almond extract 1 1/2 cups vodka 1/2 cup sugar syrup Make the sugar syrup (2 parts sugar, 1 part water. Boil 5 minutes), cool, add other ingredients, shake well. Mature a few days and it is ready to drink. Makes: 2 cups Almond Punch 1 small box Lemon Jell-O, dissolved in 2 cups boiling water 2 1/2 cups granulated sugar 5 cups cool water 1 large can pineapple juice 8 ounces lemon juice 1 ounce almond extract 2 liters ginger ale Mix Jell-O and sugar, and stir to dissolve. Add cool water, pineapple juice, lemon juice and almond extract. Freeze in gallon zip-type bags. Thaw for 2 - 4 hours before serving. Add 2 liters of ginger ale at serving time Cafe Cappuccino 1/2 cup instant coffee granules or powder 3/4 cup granulated sugar 1 cup non-fat dry milk powder 1/2 teaspoon dried grated orange peel 1/8 teaspoon baking soda To complete drink: Boiling water Combine instant coffee, sugar, dry milk, dried orange peel and baking soda. Mix well. Store in airtight container. Makes about 2 cups dry mix or enough for about 32 (1 cup) servings. For each serving of flavored coffee, combine 1 tablespoon mix with 3/4 cup boiling water, mix well. Serve immediately. Cappuccino Punch 4 tablespoons instant coffee 1 cup water 1 cup granulated sugar 1 gallon milk 1 pint Double Dutch Chocolate Ice Cream, softened 1 pint vanilla Ice Cream, softened 1 container Cool Whip In saucepan over low heat cook coffee, water and sugar until it becomes syrupy. Set aside and cool completely. In large punch bowl, mix coffee syrup, ice creams and Cool Whip. Add milk and stir. Makes: About 50 punch cups Glacier Punch 1 (23-ounce) bottle raspberry or blackberry-flavored sparkling water, chilled 1 (750 ml) bottle sparkling white grape juice or sparkling apple cider, chilled 1 (10-ounce) bottle citrus or tropical-flavored sparkling water, chilled 1 recipe Raspberry Brittle (see below) In a medium punch bowl, combine raspberry or blackberry flavored sparkling water, sparkling grape juice or cider and citrus or tropical flavored sparkling water. Top with some chunks of Raspberry Brittle. Serve each glass of punch with a piece of the Raspberry Brittle. Yield: About 14 (4 ounce servings) Raspberry Brittle: Pour 1 cup water into bottom of 15 x 10 x 1 - inch baking pan with sides (or use a 13 x 9 x 2 - inch baking pan). Sprinkle surface of water evenly with about 1/2 cup edible flowers, (such as marigolds, calendula, violets, pansies, or dianthus). Sprinkle surface of water evenly with 1 cup fresh raspberries or other fresh fruit. Freeze 3 hours or overnight. To unmold, allow to stand at room temperature 5 to 10 minutes or till ice can be removed. Remove from pan and break into large chunks. Place in punch just before serving. To ensure that the punch retains its sparkle, mix the ingredients just before guests arrive. Italian Cream Soda 8 fluid ounces carbonated water 3/4 fluid ounce passion fruit flavored syrup 3/4 fluid ounce watermelon flavored syrup 1 fluid ounce half and half cream Fill a tall glass half full with ice. Fill to 2/3 with carbonated water. Pour in watermelon and passion fruit flavored syrups, then float the half and half cream on top. Stir when ready to drink. Makes: 1 serving Paradise Punch 1 (6 ounce) can frozen lemonade concentrate 1 (8 ounce) can crushed pineapple 1 package frozen strawberries, partially thawed 3 quarts ginger ale, chilled Crushed ice Put lemonade, strawberries and pineapple in blender container and run at high speed until completely smooth. Fruit mixture can be made in advance and stored covered in refrigerator. Just before serving, combine with ginger ale and pour over ice. Makes: 1 gallon or 32 servings Back to top Basic Italian Bread Biga: 1/2 teaspoon active dry yeast 1 cup lukewarm water 2 cups Unbleached All-Purpose Flour Mix the yeast and water together and then slowly start adding the flour, mixing well. Cover with plastic wrap and let sit at room temperature for up to 6 hours. Refrigerate overnight. Bread: 2 cups warm water (about 90 degrees F.) 1 pkg. active dry yeast 5-6 cups Unbleached All-Purpose Flour 2 teaspoons salt Place the water in a large bowl, sprinkle the yeast overtop and mix well. Let sit 10 minutes until bubbly. Add the biga, flour, and salt and stir with a wooden spoon (or mix with your hands) until everything is mixed. The dough will be fairly wet and sticky at this point. Cover and let stand in a warm spot for about 1 to 1 1/2 hours until doubled in volume. Punch down the dough, folding it over on itself two or three times, cover and let rise once more until doubled, about 1 hour. If you choose, you could refrigerate your dough at this time and leave it overnight to prepare the next day. Turn out your dough onto a floured baking sheet, and without overworking it too much shape into one large or two smaller round or oval shaped loaves, using as much extra flour as needed to keep it from sticking. Slash across the tops of the loaves with a serrated knife or razor just prior to baking. Preheat the oven to 350 degrees F. and place a casserole dish with boiling water on the lower oven rack. Bake your bread 30 minutes, turn the baking sheet around and reduce the heat to 300 degrees and bake for another 30-45 minutes. At this point your bread should be golden brown and should sound hollow when you tap the bottom. Allow the bread to cool to room temperature and serve. Makes: 2 Loaves Biga For Bread Making 1/4 teaspoon active dry yeast 1 cup warm water (About 110 Degrees F.) 1 1/3 cups bread flour 2/3 cup Unbleached All-Purpose Flour Sprinkle the yeast over the water in a bowl large enough to fit all of the ingredients and let sit 5 to 10 minutes. Add the flours and stir to combine. The dough may seem stiff, but will soften up as it sits. Cover the biga tightly with plastic wrap and let it sit for 6 hours at room temperature. Stir it and refrigerate it until the next day, or at least 12 hours. You can keep this biga covered in the refrigerator for up to a week. Simply stir it every day or so and recover it. Baking Tip: You could also use a baguette pan to make long thin loaves or spread your dough across a well oiled cookie sheet to make focaccia. Variations: Rosemary Bread: Add 4 tablespoons finely chopped rosemary to the flour. Brush the loaves with water and sprinkle with coarse sea salt just prior to baking. Olive Bread: Add 12 ounces flavorful pitted olives, coarsely chopped to the flour mixture. Pizza Bread 1 pkg. active dry yeast 3/4 cup warm water 3 cups Unbleached All-Purpose Flour 1 teaspoon salt 6 tablespoons olive oil 2 cups canned chopped tomatoes 6 large fresh basil leaves 2 cloves garlic, minced Coarse salt Dissolve the yeast in 1/2 cup of the warm water and let sit 10 minutes until bubbly. In a large bowl, combine the flour, teaspoon of salt, yeast mixture and remaining water. Mix thoroughly with a wooden spoon and then your hands. Transfer to a floured work surface and knead by hand for a few minutes or until smooth. Place in a well oiled bowl, cover with plastic wrap and let rise until doubled, about 1 1/2 hours. Punch down and place on an oiled 9 inch cake pan. Drain the chopped tomatoes in a strainer to remove some of the juice. Spread the tomatoes across the surface of the focaccia, then sprinkle with the garlic and shredded basil leaves. Dimple the top surface with your finger tips and then drizzle with the oil and sprinkle with coarse salt. Preheat the oven to 425 degrees F. Bake about 20 minutes or until golden. Serve warm or at room temperature. Makes: 1 - 2 Flatbreads A cross between a thick crust pizza and a pizza flavored flatbread, you'll want to make this recipe again and again. Making this pizza bread is so easy, you will be surprised it tastes so good. I suggest serving it both warm and at room temperature, whichever you prefer. It would also be a great idea to take along on a picnic. Potato Focaccia Dough 1 pkg. active dry yeast 1 cup mashed potatoes 1 1/2 cups warm water 4 - 5 cups Unbleached All-Purpose Flour 1 teaspoon salt 6 tablespoons olive oil Topping of choice (See options in notes below) Dissolve the yeast in 1/2 cup of the warm water and let sit 10 minutes until bubbly. In a large bowl, combine the flour, salt, yeast mixture, olive oil, potatoes and remaining water. Mix thoroughly with a wooden spoon and then your hands. Transfer to a floured work surface and knead by hand for a few minutes or until smooth. Place in a well oiled bowl, cover with plastic wrap and let rise until doubled, about 1 hour. Preheat the oven to 425 degrees F. Punch down and place on an oiled baking sheet, forming into an oval or circle. Dimple the top surface with your finger tips and then add your topping of choice. Bake about 20 minutes or until golden. Serve warm or at room temperature. Makes: 1 Large Focaccia This dough, made with mashed potatoes creates a focaccia with soft interior and a crisp crust and can be used to make a large focaccia with a simple herb topping or used to make small fried mini party pizzas. Notes: Making focaccia is a very easy way to begin making bread if you have never tried it before. You can start with a simple flat bread brushed with just a little olive oil and salt, or add almost any topping you desire. If using the dough for focaccia, try a simple topping of dried oregano, sea salt and olive oil, or some chopped fresh rosemary. Prosciutto Cheese Bread 1 pkg. (2 1/2 teaspoons) active dry yeast 1 tablespoon olive oil 2 1/2 cups All-Purpose Flour 1/2 teaspoon salt 1/2 teaspoon black pepper 4 ounces Prosciutto, cut into small dice 2 ounces Provolone, cut into small dice 3/4 cup Grated Parmesan Cheese Sprinkle the yeast over a cup of warm water and let sit until bubbly, about 5 minutes. Add the oil, flour, salt and pepper and mix with a wooden spoon until a workable dough has been formed. Knead by hand on a lightly floured surface for about 10 minutes until you have created a smooth dough. If the dough seems sticky as you are kneading it, add a little more flour. Oil a large bowl twice the size of the bread and place the dough in the bowl, cover it with plastic wrap and let it rise in a warm spot until doubled, about 1 1/2 hours. Oil a baking sheet and place the dough in the center. Flatten the dough with your hands and spread the meat and cheese over the top. Fold the dough over to cover the meat and cheese, and then flatten and fold the dough over a few times with your hands to distribute the ingredients throughout the bread. To shape, either form the dough into a large oval shape, or cut the dough into two pieces, roll each into a 24 inch rope and loosely twist the ropes together, sealing the ends together so you have one large ring. Cover with plastic wrap once more and let sit to rise until doubled once more, about 1 hour. Preheat the oven to 400 degrees F. Bake the bread for 30 minutes, or until it is a nice golden brown in color. Cool on a wire rack, and then slice when still slightly warm. Variation: You can brush the bread with a glaze of 1 egg yolk beaten with 1 tablespoon of water to give the bread a shiny surface if you desire. Sicilian Bread 1 cup Biga (Made the day before) 3 cups Unbleached All-Purpose Flour (Plus more for working & shaping) 3 cups fine Semolina 6 teaspoons active dry yeast 1 teaspoon salt Cornmeal for baking 3 cups warm water Oil for brushing top 1/3 cup Sesame Seeds Combine the yeast and one cup of warm water in a large bowl and let rest until bubbly. Add the rest of the water, the two flours, salt and the biga and stir until the dough is mixed. Turn the dough out onto a floured counter or breadboard, and using as little flour as possible, knead for 10 minutes or until the dough is smooth. Place the dough into a large bowl three times the size of the dough that has been lightly oiled first. Cover tightly with plastic wrap, and let sit in a warm spot for 2 to 3 hours, or until the dough has doubled. Alternatively, you can place the covered bowl of dough in the refrigerator overnight. In the morning punch down the dough, shape, and let rise again at room temperature until doubled. If making the bread the same day, once it has doubled in size, punch down the dough. If using baking sheets, sprinkle them lightly with cornmeal. If you are using a baking stone, flour two kitchen towels, or bread making peels with flour and place the shaped loaves on them to rise. Shape the bread in either two small round loaves or one large one. Preheat the oven at this time to 425 degrees F. Cover loosely with towels and let rise an additional 45 minutes. Brush the bread with a little olive oil and sprinkle on the sesame seeds. Bake for about 30 minutes for two small loaves or 45 minutes for one large one, rotating the loaves once during this time or until the bread is a dark golden brown all over and hollow sounding when tapped with your fingers. Remove and let cool on a wire rack. Makes: 2 Small loaves or 1 large Whole Wheat Focaccia With Caramelized Onions 1 pkg. active dry yeast (About 2 1/2 teaspoons) 2 cups Whole Wheat Pastry Flour 2 cups Unbleached Bread Flour 1 1/4 cups warm water 1 tablespoon olive oil 1 teaspoon salt 1 tablespoon finely chopped fresh sage Topping: 1 large red onion, peeled and thinly sliced 10 Kalamata Olives, pitted and chopped 1 tablespoon capers, drained 2 tablespoons olive oil Coarse sea salt Start by making a starter using 1 cup of the whole wheat flour, the yeast, and half of the water. Stir well to combine, cover and let sit for an hour. In a bowl, mix the sponge, the salt, olive oil, sage, the remaining whole wheat flour and the bread flour. Add as much of the remaining water to create a dough that holds together. Place the dough on a lightly floured counter and knead the dough for 5 to 8 minutes or until smooth. Place the dough in a large, oiled bowl, cover it and let the dough rise until doubled, about 1 1/2 hours. While the dough is rising, heat the olive oil in a frying pan and cook the onions slices until they are soft and beginning to color. Preheat the oven to 425 degrees F. Lightly oil your chosen pan or baking sheet and stretch the dough into place. The thinner the dough, the crisper your focaccia will be. Spread the onions across the top and sprinkle the capers, olives, and coarse salt on top. Let sit for 15 minutes and then bake for 20 to 30 minutes depending on thickness or until the top is crisp and lightly browned. Let sit 10 minutes before cutting into slices. Serve warm or at room Makes: 1 Large Focaccia Whole wheat pastry flour can be found at most health food stores. If you wanted to enrich this bread even further, you could add a scoop of protein powder to the flour during the initial mixing. You can make this focaccia fairly thick using a 9 x 13 inch cake pan which kept the texture fairly soft. If you want thicker bread that you could cut into squares to serve with a hearty lentil soup. If you prefer, just use a larger baking sheet for your focaccia which will create a thinner, crisper version. This focaccia is also delicious with goat cheese crumbled over the top. Use a baker's peel and pizza stone to bake the breads, but you can use a flat baking sheet as well. You can either make this bread in one day, or let it rise overnight in the refrigerator and bake it the second day. Back to top Ciambellone 8 cups flour 6 eggs 2 teaspoons vanilla 2 cups sugar 2 cups milk 2 teaspoons cinnamon 1 cup crisco oil 2 teaspoons baking powder Zest from 1 1/2 lemons, finely chopped Garnish: Milk Granulated sugar Colored sprinkles Make a mound with 6 cups of the flour on a board or the counter, creating a well in the center. Using a fork or your fingers, begin alternating the liquid and other dry ingredients into the well, mixing into the flour at the sides. Continue to mix until all the ingredients are combined, adding additional flour as needed to make a workable dough. Begin to knead the dough and continue until it is smooth. Divide into 4 equal parts and shape into coils. Brush the tops lightly with the milk, and sprinkle on both the sugar and the sprinkles. Bake at 350 degree F. oven for about 40 minutes or until golden in color. Makes: 4 Ciambellone is a traditional Easter Bread recipe that is a cross between a cake and a bread, with a nice texture well suited to be served at breakfast or with coffee. Citrus Panettone For The Sponge: 1 package active dry yeast 1/4 cup warm water 1/2 cup Unbleached All-Purpose Flour In a medium bowl, sprinkle the yeast over the water. Stir to mix. Add the flour and mix until you have a loose dough. Cover and let this sponge rise for at least 4 hours, but no more than 8. Other Ingredients: 1 cup golden raisins Juice of 1 large orange 5 tablespoons soft butter 3 large eggs 4 large egg yolks 3/4 cup sugar 1 tablespoon Fiori di Sicilia (Sicilian Lemon Extract), Or 1 teaspoon lemon extract and 1 teaspoon vanilla extract 5 plus cups All-Purpose Flour Finely chopped zest of 1 orange Finely chopped zest of 1 lemon 1/2 cup candied citron While you are waiting on your sponge, place the orange juice and raisins in a small pot. Bring the juice to a boil and then remove from the heat. Cover the pot and let the raisins plump in the warm juice. After your sponge has risen, place 5 cups of the flour onto a bread board or counter and make a crater in the center. In a bowl, mix together the butter, sugar, eggs, egg yolks, extracts, grated zests and 1/4 cup of warm water. Strain the raisins and add the juice to the egg mixture. Begin to slowly pour the liquid mixture into the center of the flour and using a fork begin to mix the flour into the liquid from the sides. Continue until you have added all of the liquid. Add the raisins and citron and begin to knead with your hands for about 8 minutes or until you have a smooth, elastic dough, using a little additional flour if your mixture is a little wet. Butter a large bowl and place the Panettone dough into the bowl. Cover and let sit to rise in a warm place for about 6 hours. Butter your chosen mold and then punch down the dough. Knead once again for a few minutes and then shape into a ball. Place in your prepared pan, cover and let rise again for 45 minutes. While it is rising, preheat the oven to 350 degrees F. Cut an X or slash into the top of the Panettone and bake it until it is golden brown and a skewer inserted into the center comes out clean. If you notice that the Panettone is browning too much while baking, place a sheet of foil over the top. Remove from the oven and let cool. Once completely cooled, store in an airtight bag until you are ready to enjoy it. Panettone will keep well for up to a week. If you notice that it is becoming a little stale, toast slices and add a little butter for a great breakfast treat. Delicious! Makes: 1 large or 2 small breads Good Panettone requires an initial sponge, which adds to your preparation time but is well worth it in the long run. You can use special Panettone paper forms or appropriate high sided casserole or soufflé pans. Lemon Bread 2 1/2 cups All-purpose Flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 cups sugar 1 1/2 sticks (3/4 cup) unsalted butter, softened 3 eggs 3/4 cup vanilla or lemon yogurt 1 teaspoon finely chopped lemon zest 1/2 teaspoon Fiori di Sicilia (or 1 teaspoon vanilla) Juice of 1 lemon Glaze: 1/2 cup powdered sugar Juice from 1 lemon Preheat oven to 350 degrees. Beat together the butter and sugar until fluffy. Add the eggs, lemon juice, zest and extract and beat another minute. Mix together the flour, salt and baking powder. Add the flour mixture to the butter mixture and stir together with a spoon, just until mixed. Butter a 9 x 5 inch loaf pan (or one of similar size) and spoon the mixture into the pan. Bake for about 1 hour or until set. Cool. In a bowl, add just enough lemon juice to make a glaze. Drizzle the glaze over the loaf and let it set. Cut into slices and serve. Makes: 1 Loaf Fiori di Sicilia is described as "the essence of Sicilian flowers", and tastes like a very concentrated mix of vanilla and lemon. It is used in Italy to flavor Panettone, the traditional Christmas bread. If you don't have this extract, you can simply use vanilla extract for the recipe. You can bake this sweet bread in a 9 x 5 inch loaf pan or use a small ring pan. Panettone 10 - 11 cups All-Purpose Flour 2 cups sugar 8 eggs 2 cups milk 1/2 cup warm water 3 pkgs. active dry yeast Peel of 1 lemon, finely grated 1 cup candied fruit 3/4 cup raisins 1/3 cup oil 1/2 cup shortening 2 teaspoon vanilla 1/2 cup Anisette Liquor First dissolve the yeast in the water and let sit until bubbly. Mix together the rest of the ingredients, adding enough flour to make a workable dough. Knead until you have a smooth, elastic dough, about 8 minutes. Cover and let rise for 10 - 12 hours. Place on a floured board and cut into four equal pieces. Place each piece in a buttered pan. Let rise another 8 hours or until fully risen. Bake at 300 degrees F. until golden brown, about 1 hour. Makes: 4 Usually one would use a round, tall sided panettone pan which can be found at kitchen specialty stores, but almost any casserole or bread pan could be used. A traditional Christmas bread recipe. A very tasty holiday addition to any family sweet's table Panettone Farcito 1 (2 lbs. ) Panettone (Store bought is fine) 4 oz. toasted sliced almonds 4 oz. Cointreau or other Orange Liqueur 1 cup heavy cream 1/2 granulated sugar 2 tablespoons gelatin 2 teaspoons vanilla extract 2 cups milk 6 egg yolks 2 teaspoons corn starch To garnish (optional): 3/4 cup sugar Powdered sugar Slice the panettone into 5, 1 inch equal rounds, discarding one layer from the center. Soften the gelatin in a little milk. Heat the milk in a pan over medium heat. Whisk together the egg yolks, sugar and cornstarch in a small bowl. Add a little of the hot milk to the egg mixture and mix well. Add this mixture to the rest of the milk in the pan and whisk until smooth over low heat. Add the softened gelatin, vanilla and mix. Refrigerate until cool. Whip the heavy cream and fold into the gelatin mixture once it is cool. Chill for one hour. Dilute the cointreau with a few teaspoons of water and lightly brush the top of the panettone rounds, reserving some of this mixture for the outside. Start to reassemble the panettone, by spreading the bottom layer with some of the cream mixture. Continue to reassemble using each layer and all the cream mixture. Brush the exterior sides with the cointreau and lightly press on the almond slices. Refrigerate until ready to serve. Serves: 8 - 10 Optional Garnish: For a very impressive presentation, melt the 3/4 cup of sugar until boiling with just a little water. Continue stirring until it has completely caramelized. Take one strand at a time, and stretch it over two wooden spoon handles until you have a pile of sugar strands. Arrange this on top of the panettone and sprinkle with a light coating of powdered sugar. This is a traditional Christmas bread recipe. There are many variations to recipes using a prepared panettone. You can also cut out the center and fill with a prepared mousse or ice cream and freeze until ready to serve. Other suggestions for serving are to serve each slice with a drizzle of chocolate sauce or a spoonful of mixed berries sweetened with a little sugar. Stuffed Panettone ~ In this tasty holiday recipe, traditional panettone is "stuffed" with a creamy filling. Panforte 1 cup candied orange peel 1 cup candied lemon peel 1/2 cup hazelnuts 1/2 cup almonds 3/4 cup flour 1/4 teaspoon coriander 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon ginger 1 cup good quality honey 1 cup sugar Powdered sugar for dusting Preheat the oven to 350 degrees F. and toast the nuts until lightly golden. Reduce the heat to 300 degrees. Cut up the peel finely and coarsely chop the nuts. Mix together all the ingredients except the honey and the sugar. Heat the honey and sugar until melted. Bring up the heat and stir until the mixture has almost begun to boil. Remove from the heat and mix with the other ingredients. Butter and flour a 9 inch spring form pan. Pour in the mixture and bake for about 35 minutes. Cool well and dust with powdered sugar to serve. Makes: 1 Cake Note: Panforte stores well for 2 weeks if wrapped well in foil. Although this tasty treat has bread in it’s name, it really resembles a fruit cake more than a bread. It is dense and chewy and packed full of dried fruits and nuts. Unlike other traditional Italian holiday treats, panforte can be put together quite quickly. Serve in thin slices as a little goes a long way. Back to top Basic Italian Salad Dressing Basic Balsamic Dressing: 3/4 cup olive oil 1/4 cup Balsamic Vinegar 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper Mix all the ingredients together and beat lightly with a fork or a whip for a minute. Drizzle on your salad of choice and serve. Makes: 1 Cup Variations: Basic Italian Dressing - Replace the balsamic vinegar with red or white wine vinegar. Herb - Add 1 teaspoon dried oregano, or 2 tablespoon fresh chopped basil or parsley to the basic recipe. Mustard & Garlic - Add 1 tablespoon dijon mustard, and 1 finely minced garlic clove to the basic recipe. Cheese - Add 2 tablespoons grated parmesan cheese to the basic recipe. Raspberry - Use raspberry vinegar in place of the other vinegars. This is great on salad greens that are topped with toasted walnuts and fresh raspberries or strawberries. Combine all ingredients in a jar. Close tightly, and shake vigorously. Usually, a good rule to remember, is that you use 1/4 vinegar to 3/4 oil. Use a good quality olive oil, and a decent grade balsamic vinegar. Caesar Salad 1 cup grated Parmigiano-Reggiano cheese 2 anchovies in salt, rinsed (optional) 4 tablespoons light mayonnaise 1 tablespoon freshly squeezed lemon juice Salt to taste Coarse black pepper to taste 4 cups hearts of romaine lettuce, washed, spun dry, and torn into pieces 4 large eggs Extra grated Parmigiano Cheese for sprinkling Place a nonstick 8 inch skillet over medium heat for 2 minutes. Spread 1/4 cup of the cheese into a 3 inch diameter circle in the pan. Cook the cheese until it begins to bubble and brown around the edges. Carefully slip a metal spatula under the cheese and remove it to a plate lined with paper towels. Make 3 more cheese circles. In a small bowl mash the anchovies with a fork and combine them with the mayonnaise and lemon juice. (or eliminate the anchovies.) Test for saltiness; if you like more, add it. Place the lettuce in a salad bowl. Toss the salad with the dressing and arrange on each of 4 salad plates. Place a cheese round at the edge of each plate. Set aside. Fill a 1 quart pot half full with water and bring it to a boil; reduce the heat and allow the water to come back to a simmer. Crack each egg separately into a small bowl. Slip them carefully, 1 at a time, into the water and poach gently for 2 minutes or until the egg white is set. Remove the egg with a slotted spoon. Place the egg in the center of the salad greens and serve immediately. Note: To save time, keep a plastic container of grated Parmigiano-Reggiano cheese and a bag of washed and dried lettuce in the refrigerator. Serves: 4 Green Salad 2 cups packed torn romaine lettuce, washed and dried 1 cup torn arugula, washed and dried 1 cup packed torn escarole, washed and dried 1 small head radicchio, washed, dried, and torn into pieces 1/4 cup extra Virgin Olive Oil 2 tablespoons red wine vinegar Fine sea salt to taste Place all the lettuces in a salad bowl. In a small bowl, mix the oil and vinegar together with the salt and pour the dressing over the salad. Toss well and serve immediately. Serves: 6 Insalata Caprese 4 ripe tomatoes 2 balls of fresh Mozzarella (Buffalo preferred) Salt And Pepper Olive Oil Fresh basil Slice the tomato and mozzarella into bite sized pieces and arrange attractively on each plate. Garnish with fresh basil, drizzle over each plate some good Italian olive oil, season and serve. Serves: 4 Note: Choose only fresh mozzarella and ripe, tasty tomatoes for best results. If you can find it, use buffalo mozzarella, which has a creamy texture unlike any other mozzarella you might taste. It is imported from Italy and can be found in many Italian specialty stores. It really doesn't need a recipe it is so simple, but if it's not a combination you've had before, this should give you an idea how to serve it. Serve with some good crusty bread to sop up the juices. This salad makes a wonderful antipasto, or a light lunch. Italian Bean and Tomato Salad 2 cans (15 oz. each) white beans, drained, rinsed 2 cups cut fresh green beans (1-in. pieces) 2 cups chopped plum tomatoes 1/2 cup Italian Reduced Fat Dressing 2 tablespoons chopped fresh basil 2 tablespoons Grated Parmesan Cheese Combine beans, tomatoes and dressing; cover. Refrigerate at least one hour. Sprinkle with basil and cheese just before serving. Makes: 6 servings, 1 cup each Radicchio and Pear Salad 2 ripe Anjou, William, or Bosc pears, cored and thinly sliced 1 tablespoon lemon juice 2 small heads radicchio, torn into small pieces 1/2 cup broken walnut pieces 1/3 cup dried cranberries 1 blood or naval orange, peeled and separated into segments 1/4 cup crumbled Gorgonzola dolce cheese Dressing 1/3 cup white balsamic vinegar or rice wine vinegar 1/2 cup extra Virgin Olive Oil 1/4 teaspoon fine sea salt 1/4 teaspoon celery seed 1 tablespoon honey Place the pears in a shallow bowl and combine them with the lemon juice. Cover and set aside. Whisk the dressing ingredients together in a small bowl and set aside. Combine the radicchio, walnuts, cranberries, and orange segments in a bowl. Pour the dressing over the top and toss well. Add the pears with the lemon juice and toss again. Sprinkle the top with the cheese and serve. Serves: 4 Variation: Dried figs, chopped, instead of cranberries make a nice alternative. Salad with Four Cheeses 1 teaspoon plus 1 tablespoon extra Virgin Olive Oil 1/4 pound Taleggio cheese, cut into thin strips, (or Fontina) 1/4 pound aged Pecorino cheese, grated 1/4 pound Swiss cheese, grated 1/4 pound young Pecorino, cut into thin strips (or Provolone) Grinding black pepper 3 cups mixed lettuce greens, washed and dried and cut into thin strips 1 1/2 tablespoons balsamic vinegar Fine sea salt to taste Preheat the oven to 350 F. Brush an 11 x 8 inch Pyrex baking dish with one teaspoon of the olive oil. Layer the cheeses in the dish in the order given. Drizzle one teaspoon of the olive oil over the top of the cheeses and give it a grinding of black pepper. Cover the dish with a sheet of aluminum foil and place the dish in the oven to melt the cheese; this should take no more than 5 minutes. Meanwhile toss the greens in a salad bowl with the remaining olive oil and balsamic vinegar. Add a pinch of salt if you wish, but remember there is salt in the cheeses. Transfer the greens to a platter. Scoop the cheese carefully out of the baking dish and place it on top of the salad. Serve at once. Serves: 4 to 6 Variation: Add thin slices of black olives between the layers of cheese before putting the dish in the oven. Sicilian Salad 1 head curly chicory or romaine lettuce, washed, dried, and torn into pieces 1 large orange, peeled, sectioned, and cut into small pieces 1 grapefruit, peeled, sectioned, and cut into small pieces 1 pomegranate, seeds only 1/4 cup extra Virgin Olive Oil Juice of 1 medium orange Fine sea salt to taste Place the lettuce leaves in a bowl and add the orange and grapefruit sections and pomegranate seeds. In a small bowl, whisk together the olive oil and orange juice. Pour over the salad, sprinkle with salt and toss gently. Serve immediately. Serves: 4 to 6 Tomatoes Stuffed with Tuna 4 Beefsteak type tomatoes with stem tops 1 six ounce can tuna in olive oil, drained 1 tablespoon capers in salt, rinsed, drained, and dried 1 shallot or small onion, diced 2 tablespoons minced parsley 2 tablespoons minced tarragon 4 tablespoons prepared or homemade mayonnaise Fine sea salt to taste Grinding coarse black pepper Cut 1/4 inch off the top stem end of each tomato and reserve. Squeeze each tomato gently to remove the seeds. Use a small spoon to remove some of the pulp, which can be saved to use in soup. Salt the interior of each tomato lightly and set them aside to drain upside down on paper towels for about 20 minutes. Meanwhile, combine the remaining ingredients in a bowl. Stuff each tomato with some of the filling. Replace the stem tops and place each one on a serving plate. Variation: Add 1/2 cup cooked chickpeas or cannellini beans to the filling for added protein and fiber. Serves: 4 Back to top Asparagus Parmesan 1 pound asparagus 4 tablespoons unsalted butter 1/2 cup freshly grated Parmesan Cheese Salt & Cracked Black Pepper Boil the asparagus in gently boiling water until cooked, but still al dente. This should take about 8 to 10 minutes, depending on the thickness of the asparagus. Melt the butter in a small pan. Arrange the warm asparagus on four plates and drizzle over it the melted butter. Sprinkle with a little salt and some coarsely cracked black pepper. Next sprinkle equally over each plate the fresh parmesan cheese. Serves: 4 to 6 Baked Seasoned Summer Squash 5 medium summer squash 2 egg whites 1 cup bread crumbs 2 tablespoon finely chopped mixed herbs (parsley, oregano, & thyme are good choices) 1/4 cup grated Parmesan Cheese Salt & Pepper Olive Oil Spray Remove the stem end of the squash and cut them on a diagonal into 1 inch slices. Mix together the breadcrumbs, cheese, herbs, salt and pepper. Lightly beat the egg whites and then dip the squash slices into the egg white allowing the excess to drip off. Next dredge the squash into the seasoned breadcrumbs. Preheat the oven to 350 degrees F. Lightly spray a baking sheet with the olive oil spray and then place the breaded squash slices onto the sheet. Once you have filled the sheet with slices, spray the top of the squash slices. Bake for 20 minutes and then turn the slices over. Bake an additional 10 minutes, or until the squash is lightly brown and soft inside when pierced with a fork. Serve warm or at room temperature. Serves: 4 Baked Zucchini and Tomato Casserole 2 tablespoons unsalted butter 4 slices of bread, crusts trimmed and each slice cut into 4 triangles 3 tablespoons Extra-Virgin Olive Oil 1/2 cup fresh bread crumbs 1 1/4 teaspoons dried oregano Fine sea salt to taste Grinding coarse black pepper 4 or 5 large plum tomatoes, peeled and sliced into thin rounds 2 medium zucchini, sliced into thin circles 1/2 pound-semi soft Fontina cheese, grated. Preheat oven to 375 F. Melt the butter over medium heat in a non-stick sauté pan and brown the bread triangles on both sides. Cool them and set aside. Heat 1 tablespoon of the oil in the same pan; stir in the bread crumbs and brown them in the oil. Transfer the crumbs to a small bowl; stir in the oregano, 1/4 teaspoon salt and a grinding of pepper. Set the mixture aside. Lightly coat a 9 x 12 x 2-inch baking dish with 1 tablespoon of the remaining olive oil. Make a layer of tomatoes in the base of the dish and sprinkle them with a little salt and pepper. Make a layer of zucchini over the tomatoes. Sprinkle the zucchini with 1/2 of the cheese. Make two more layers each of tomatoes, zucchini, salt, and pepper. Make a final layer of zucchini, the remaining cheese and tomato slices. Place the bread triangles in a layer over the tomatoes. Drizzle with the remaining 1 tablespoon olive oil. Cover the baking pan with foil and bake for 20 minutes. Remove the foil and bake an additional 30 minutes. Five minutes before the dish is done, sprinkle the bread crumb and oregano mixture evenly over the top. Serve hot or at room temperature. Serves: 8 Broccoliflower 1 large head of Broccoliflower 4 quarts water Salt 3 cloves Garlic, 4 tablespoons olive oil 1 Red Hot Pepper (or dried pepper flakes to taste) Rinse the broccoliflower well and cut into individual florets. Bring the water to boil in a large pot. Drop in the florets and cook until tender, about 5 minutes. Drain well and rinse under cold running water to stop the cooking process. Place the oil and the garlic in the pot and heat until sizzling. Add the broccoliflower and mix well. Add salt and pepper, and red pepper until you have reached your desired level of heat. Serves: 4 to 6 Gorgonzola Mashed Potatoes 3 pounds Yukon Gold Potatoes 2 medium large onions, peeled, cut in half, and thinly sliced 3 tablespoons olive oil 1/2 cup milk 1/4 cup heavy cream 1/2 cup crumbled sharp Gorgonzola or other Blue Cheese Salt & Pepper 1/4 cup fresh parsley, chopped Peel the potatoes and cut into quarters. Cook the potatoes in salted water until they are fork tender. While the potatoes are cooking, heat the oil in a frying pan, and once hot add the onions. Sauté over medium heat until the onions are very soft and golden brown. Mash the potatoes, adding the milk and cream. Season with salt and pepper. Fold the cheese, parsley and the onions into the potatoes and serve immediately. Serves: 8 to 10 Green Beans In A Spicy Tomato Sauce 1 pound green beans, trimmed 1/4 cup finely diced onion 1 garlic clove, minced 3 tablespoons olive oil 1 cup crushed tomatoes 1 Red Chile Pepper (optional), finely chopped Salt & Pepper 1/4 cup fresh parsley, chopped Cook the beans until tender crisp in boiling, salted water. Drain and immediately plunge the beans into a bowl of ice water to stop the cooking process. In a frying pan, heat up the oil and then cook the onions until soft. Add the garlic and cook another 2 minutes. Add the rest of the ingredients listed, and bring to a boil. Reduce the heat and cook for about 15 minutes or until the tomatoes have thickened. Drain the beans and then add them to the tomato mixture. Stir well to coat the beans and cook just until the beans have reheated. Serve warm. Serves: 4 For a change of pace add a spicy tomato mixture such as this one to green beans that have been barely cooked, which creates a whole new dish. These beans are great with roasted, grilled, or baked meats. These potatoes are best eaten as a special treat on holidays. Serve with meats that are prepared simply by roasting or grilling, such as a prime rib roast. Minestrone Soup 2 cans (14-1/2 oz. each) reduced-sodium chicken broth 1 can (16 oz.) no-salt-added stewed tomatoes, undrained, coarsely chopped 2 cups cooked kidney beans (prepared without salt) 1 pkg. (16 oz.) frozen mixed vegetables 1/4 cup shell macaroni, uncooked 1 tsp. garlic powder 1 tsp. dried basil leaves Unsalted Saltine Crackers Combine all ingredients except crackers in large saucepan. Bring to boil on medium-high heat. Reduce heat to medium-low. Simmer 20 minutes or until macaroni is tender. Serve with the crackers. Makes: 8 servings Potatoes With Tomatoes And Basil 1 1/2 pounds Potatoes, peeled, and cut into 2 inch pieces 1/4 cup olive oil 1 small onion, coarsely chopped 2 cloves garlic, minced 3 tomatoes, halved, seeded, cored, and cut into large dice Salt and Pepper to taste Dash of Red Pepper Flakes 3 tablespoons fresh basil, chopped Preheat the oven to 375 degrees F. Mix together the onions, oil, garlic and potatoes. Season with the salt, pepper, and pepper flakes. Bake for 30-40 minutes, or until the potatoes have started to turn golden brown and can be easily pierced with a fork. Increase the heat to 400 degrees, add the tomatoes, and return to the oven for an additional 10 minutes. Stir in the fresh basil and serve. Serves: 4 to 6 This tasty side dish would be great with almost any meat or seafood entree. You could also add in chopped sweet peppers, or mushrooms if you desired. Back to top Chicken Cacciatore 1 boiler/fryer, cut into 8 pieces (About 3-4 pounds) 2 tablespoons olive oil 1 medium onion, chopped 2 cloves garlic, minced 1 celery stalk, chopped 4 oz. mushrooms, chopped 1/2 cup dry white wine 1 (14 oz) can chopped tomatoes 1/2 cup chicken broth 1 teaspoon dried oregano 1/4 cup fresh shopped parsley salt & pepper Pinch of red pepper flakes Rinse the chicken pieces and then pat dry. Heat the oil in a large skillet over medium heat and brown the chicken pieces well on both sides. Remove the chicken pieces to a plate. Add the mushrooms, onions and celery to the pan drippings and sauté until soft, about 5 minutes. Add the garlic and cook another minute or two. Add the chicken back into the skillet and add the white wine. Cook on medium heat until it has almost completely evaporated. Add in the chopped tomatoes, broth and seasonings. Simmer, covered for about 30 minutes. If the sauce has not thickened, remove the chicken pieces from the pan and bring the sauce mixture to a boil. Cook a few minutes until it has reduced and thickened. Serve hot! Serves: 4 Chicken Scarpariello 1 (2 1/2 to 3 pound) chicken, cut into pieces 1 cup All-Purpose Flour Salt & Pepper 1 teaspoon oregano 4 tablespoons olive oil 3 cloves garlic, peeled & sliced 1/2 cup chopped onions 1 sprig fresh rosemary 1 cup chicken broth 1/2 cup white wine Juice from 1 lemon 3 tablespoons unsalted, softened butter 1 tablespoon flour 1/4 cup chopped, fresh parsley Preheat the oven to 400 degrees F. Mix together the flour and oregano, and season with salt and pepper. Rinse and dry the chicken pieces and then dredge them lightly in the seasoned flour mixture. In a heavy, oven proof skillet, large enough to hold all of the chicken pieces, heat the olive oil and then brown the chicken well on all sides over medium heat. Be careful not to burn the oil by using too hot of heat. Once all of the pieces are well browned, remove them to a plate. Pour out the left over oil in the pan, leaving just a tablespoon or two with the browned bits at the bottom. Add the onion and cook until soft and then add the garlic. As soon as the garlic begins to sizzle, add the wine and stir the browned bits at the bottom while you reduce the wine by half over medium high heat. Add the chicken broth and bring to a boil. Break up the rosemary into pieces and add it to the sauce. Return the chicken pieces to the skillet and spoon the sauce over top. Bake the chicken until done, about 20 minutes. Remove the chicken to a warmed platter and bring the remaining sauce to a boil. Add the lemon juice and season with salt and pepper. Mix the tablespoon of flour with 1 tablespoon of softened butter. Add the remaining butter to the sauce in the skillet and mix well. Remove the rosemary pieces from the sauce. If the sauce is thin, stir in a little of the flour and butter mixture, whisking continuously to prevent lumps. Once the sauce has thickened, add the chopped parsley and pour the sauce over the chicken on the platter. Serve immediately. Serves: 4 This is another Italian-American dish, Scarpariello means "shoemaker style” chicken, and consists of golden brown, pieces of roasted chicken that are topped with a tasty lemon flavored sauce. Some versions of this dish add sausages and vinegar in place of the lemon, although all of the recipes use cut up chicken pieces. Cut the chicken breast into 2 or three pieces to ensure all of the chicken pieces cook evenly. You can remove the skin as well if you prefer, you can serve simple side dishes to accompany this dish such as mashed potatoes or polenta and a nice crisp green vegetable. Marinara Sauce 1/4 cup of olive oil 4 cloves of garlic, sliced in half 1 - 35 oz can of imported Italian tomatoes 3 basil leaves, washed, patted dry and chopped 1/2 teaspoon of oregano Salt & pepper to taste Place garlic and olive oil in large sauce pan. Turn heat to medium and cook until garlic is soft and lightly browned. Crush the tomatoes and add with their juices. Fill empty tomato can 1/4 of the way with water and pour in with tomatoes. Add basil, oregano, salt and pepper. Bring to a boil, then lower heat to a simmer and cook until thickened approximately 20 to 30 minutes. Serves: 6 Marinara derives from the Italian word for sailor, marinaro. The origins of marinara sauce are, it is the sauce they made in Naples for the sailors when they returned from the sea. It is very important to master making a good marinara sauce. It is delicious on it's own over pasta and is used in a lot of other recipes. Meatless Spaghetti Sauce 1 large sweet Spanish Onion 1 medium green pepper, chopped 1 clove garlic, minced 2 tablespoons salad oil 1 can cream of mushroom soup 1 can (8 oz.) tomato sauce 1 can (4 oz.) mushroom pieces, drained 1 bay leaf 3/4 teaspoon oregano 1/2 teaspoon basil Salt and Pepper to taste Parmesan Cheese Peel and coarsely chop onion to measure about 2 1/2 cups. Saute onion, green pepper and garlic in oil until tender. Stir in remaining ingredients and bring to boil. Reduce heat and simmer, stirring occasionally, about 15 minutes. Serve over hot spaghetti or noodles. Sprinkle with grated Parmesan cheese. Makes 4 to 6 servings. Serve over your choice of pasta and pass grated Parmesan cheese to sprinkle over the top. Pasta with Zucchini and Mozzarella 1 cup olive oil 2 medium zucchini, sliced thinly flour spread on a plate for dredging Salt & Pepper to taste 1 pound of Penne pasta 4 cups Marinara Sauce 1/2 pound fresh mozzarella 1/4 cup Pecorino-Romano cheese Heat olive oil in medium saute pan over medium heat. Dredge zucchini in flour, shaking off any excess and fry in batches. Using a slotted spoon transfer them to paper towels and season with salt & pepper. Meanwhile, bring a pot of liberally salted water to a boil, add pasta and cook until almost al dente, the pasta should be slightly undercooked. Strain pasta and transfer to a 3 to 4 quart baking dish. Add 2 cups of marinara sauce, zucchini, 1/4 pound of mozzarella and 1/8 cup pecorino-romano and toss until well combined. Top with the remaining sauce and sprinkle on the remaining cheeses. Place the baking dish in the oven and bake until the cheese on top is melted and slightly browned, 8-10 minutes. Serves: 4 to 6 Note: Penne are a type of Pasta originating in Italy. They have a cylindrical shape. The ends are almost always cut diagonally. Penne is designed to be eaten with a meat sauce. The name is derived from penna, which is Latin for feather or quill. Baked pasta is actually not the ideal make ahead dish that many assume it to be. Pasta that sits in sauce for hours while it cools off and then is re-cooked has a tendency to end up limp and mushy. If you want to experience a truly great baked pasta dish, do not succumb to the temptation of making it ahead of time. If you cook the pasta just short of al dente and then bake the dish only long enough for the cheese to melt and the top to become crispy immediately after assembling it, you will end up with a perfect meal for you and your guests every time. Prime Rib Roast 1 - three Rib Prime Rib Roast, trimmed & tied 1 tablespoon olive oil 1 tablespoon cracked black pepper 1 tablespoon coarse sea salt 1 1/2 cups dry red wine 1 cup reduced beef stock (Start with 1 1/2 cups and reduce to 1 cup) 2 tablespoons butter Salt & Pepper Preheat the oven to 450 degrees F. Rub the roast with the olive oil, and then the salt and pepper. Place the roast in a heavy oven proof pan fat side down, and bake at 450 degrees for 20 minutes. Reduce the heat to 325 degrees, and continue to cook until a meat thermometer registers 115 degrees F. which will take about an hour and a half. Transfer the roast to a platter, and let it rest. The roast will continue to cook as it sits, rising as much as 10 degrees. Remove excess fat from the pan used to roast the beef and add the red wine. Cook over medium high heat, scraping the browned bits from the bottom of the pan. Cook for 5 minutes and then pour the reduced wine through a sieve into a smaller pot. Add the beef stock and continue to cook over medium high heat until the liquid has thickened and reduced by almost half. Taste and add salt and pepper as needed. Whisk the 2 tablespoons of butter into the sauce. Keep warm while you cut the beef. Slice the beef into 1 inch slices across the grain, and then around the bone. Serve immediately with a drizzle of the reduced wine sauce. Serves 6 to 8 This cut of beef is extremely easy to prepare as long as you use a meat thermometer. Cooking prime rib is actually extremely easy, and the only trick is to select the right cut of beef and using a thermometer to know when your roast has reached the correct temperature. This cut of beef is traditionally eaten rare, or medium rare and those who prefer their beef a little more cooked would enjoy the end cuts. Ask your butcher to trim and tie your roast when you buy it to save time. Serve with gorgonzola mashed potatoes and shredded brussel sprouts. Salmon With Lemon Basil Butter Sauce 4 Salmon Steaks, about 6-8 oz each 3 tablespoons olive oil 3/4 cups of seasoned bread crumbs Sauce: 1 1/2 sticks unsalted butter Juice of 1 large lemon 4 medium artichokes, cleaned, sauteed, and cut into eight pieces 4 to 5 sun-dried tomatoes, chopped 1 large garlic clove, peeled and minced 3 tablespoons fresh basil, chopped Salt & Pepper Melt the butter in a heavy saucepan. Add the garlic, artichokes, and sun-dried tomatoes and cook 3 minutes over medium low heat. Add the lemon juice, salt and pepper to taste and cook over low heat until thickened. Just before serving, stir in the fresh, chopped basil. Brush the salmon with the 3 tablespoons of oil then sprinkle on the crumbs. Place in a very hot oven, about 380 degrees F. and roast until done, but still moist inside. (cooking time depends on the thickness of your salmon steaks). Or grill the salmon steaks on a hot grill until cooked. Serve each steak topped with a scoop of the sauce. Serves 4 Cooks Tip: The salmon should flake with a fork when done, but the center should remain moist and pink. Variations: Add a teaspoon or so of drained capers, or 10 to 12 pitted and chopped black olives to this sauce. It is just as delicious on grilled chicken breasts as it is on salmon steaks. If you didn't want to take the time to prepare and cook the fresh artichokes, you could use frozen or canned. Spaghetti with Meatballs Meatballs: 1/2 lb ground beef 1/2 lb ground pork 1/2 lb ground veal 3 slices of Italian bread soaked in milk or water then squeezed dry 1/2 medium onion, finely chopped 2 tablespoons of parsley, finely minced 1 teaspoon of garlic powder 1/2 cup grated Pecorino-Romano cheese 2 eggs Vegetable oil. Pasta: 1/3 cup olive oil 3 cloves of garlic, halved 1/2 medium onion, chopped 2 - 28 oz cans of plum tomatoes with puree, crushed 2 basil leaves 1/2 teaspoon oregano Salt and Pepper to taste 1/4 cup of water 1 pound spaghetti Combine all ingredients for the meatballs, except vegetable oil, in a bowl. Gently knead the mixture with your hands without squeezing it. When all the ingredients are evenly combined shape it gently into balls about 1 1/ 2 to 2 inches in diameter. In a saute pan large enough to hold all the meatballs in a single layer, heat up enough vegetable oil to come 1/4 inch up the sides. Add the meatballs and place pan in oven pre-heated to 450 degrees and brown on all sides. Heat olive oil in a heavy pot over medium heat. Add garlic and onion and cook until onion is translucent. Add tomatoes, basil, oregano, salt & pepper and water. Bring to a boil then lower heat to a simmer. Simmer for 45 minutes then add meatballs. Continue simmering for another 1/2 hour. While the sauce is cooking, bring a large pot of water to a boil. Add 1 tablespoon of salt and the spaghetti. Cook uncovered over high heat until Al dente. Drain pasta, put back in pot add some of the sauce to the pot and mix it up. Dish out pasta spooning meatballs and remaining sauce over top. Serves: 4 Steak Pizzaiola 2 pounds Bottom Round Steak sliced, 1/4 inch thick or more tender cut left thicker Salt & Pepper to taste Red Pepper Flakes 1/4 cup olive oil 1 medium onion, finely chopped 2 cloves garlic, minced 1 cup chopped tomatoes 1/2 cup red wine 1/2 cup fresh parsley, chopped Pound the steak with a mallet until thin if using bottom round. Season the meat well with salt and pepper. Heat the olive oil in a heavy skillet, and brown the meat well on both sides. Remove it and keep warm. Add the onion and garlic to the pan and sauté until tender. Add the tomatoes and the wine and season with salt and pepper and red pepper flakes as needed. Lower the heat and simmer for about 15 minutes or until the sauce has thicken. Return the meat to the pan and cook an additional 10 minutes. Serve sprinkled with the fresh parsley. Serves: 6 Note: A classic Neapolitan dish, which consists of bottom round steak which is pounded to tenderize and then cooked in a spicy tomato sauce. As the sauce resembles sauce used to make pizza, it was named pizzaiola, or pizza style. Veal Rollatini 1/2 pound mozzarrella cheese, chopped 1/4 pound prosciutto, chopped 1/4 cup freshly grated parmagiano-reggiano cheese 2 tablespoons chopped fresh flat-leaf parsley 1 pound veal scallopine, thinly sliced and pounded 1/4 cup olive oil Flour spread on a plate for dredging 3 tablespoons of butter 1/2 pound of mushrooms 1/2 cup white wine 1/2 cup chicken stock Salt and Pepper to taste Preheat oven to 375 degrees. Combine mozzarrella, prosciutto, parmagiano-reggiano and parsley in a bowl and mix well. Place a tablespoon of the mixture on each scalloppine, roll up and fasten with toothpicks. Heat olive oil in a large oven proof saute pan over medium-high heat. Dredge the rolled up veal in flour, shaking off the excess and place in pan. Brown quickly on all sides, then place the pan in the oven. Cook for about 10-15 minutes, turning once, until veal is cooked through and the cheese is melted. Remove pan from oven, transfer veal to a plate and cover loosely with aluminum foil. Drain the oil from the pan, place over medium heat and add the butter and mushrooms. Saute the mushrooms until they begin to release their juices. Add the white wine to the pan, and scrape loose with a wooden spoon all browning residues on the bottom and sides of the pan. Cook until the wine is reduced by half, then add the chicken broth and season with salt and pepper to taste. Return the veal to the pan and cook until sauce is reduced by half and thickened. Transfer the rollattini to warm serving plates, spoon sauce and mushrooms over and serve. Serves: 4 Back to top Cannoli Shells: 1 3/4 cups flour 1 tablespoon sugar Pinch of salt 2 tablespoons of butter, melted 3/4 cup Marsala wine Egg white 2 quarts vegetable oil for frying Filling: 1 15 ounce container of Ricotta cheese 1/2 cup of sugar 1 teaspoon of vanilla 1/4 cup of mini chocolate chips Confectioners sugar for dusting 1. In a mixing bowl combine flour, sugar and salt. Add the melted butter and marsala wine. Turn out onto a lightly floured surface and knead until well mixed. 2. Wrap dough in plastic wrap and refrigerate for 2 to 3 hours. 3. Roll out the dough until very thin. Using a cookie cutter or the rim of a glass, cut dough into 4-inch rounds, and roll again until very thin. 4. Roll each piece tightly around a cannoli tube. Seal with egg white. 5. Heat the vegetable oil in a deep 3.5 quart pot to 350 degrees. 6. Place the dough forms in the hot oil and fry until golden brown, 2-3 minutes. Place on paper towels to drain. Cool and gently twist tube to remove shell from form. 7. Place the dough forms in the hot oil and fry until golden brown, 2-3 minutes. Place on paper towels to drain. Cool and gently twist tube to remove shell from form. 8. In a large mixing bowl whip sugar, vanilla and ricotta together until smooth, then stir in the chocolate chips. 9. Spoon filling into a pastry bag with a large round tip. Pipe the ricotta cream into the pastry shells, dust with confectioners sugar and serve immediately. This classic Sicilian dessert should be filled as close to serving time as possible. If filled too far ahead of time the shell will become soggy. Chocolate Gelato 3 cups whole milk 4 ounces bittersweet chocolate, chopped coarsely 3/4 cup sugar 2 tablespoons cornstarch Place 2 cups of the milk in a medium saucepan over medium heat. Remove from the heat when milk just begins to simmer. Add chocolate to the hot milk and stir in until completely melted. Combine remaining 1 cup of milk, sugar and cornstarch in a bowl, then stir into hot milk and chocolate mixture. Return pan to medium heat and cook, stirring until mixture thickens, approximately 10 minutes. Remove from heat and let it cool to room temperature. Transfer to a bowl, cover and refrigerate overnight. Process in an ice cream maker according to manufacturer's directions. Serves: 6 to 8 The two main differences between Italian gelato and American ice cream are that gelato contains less butterfat and less air than it’s American counterpart. This recipe is for Sicilian style gelato, which is even further away from American ice cream than the gelato served in the north of Italy. Sicilian gelato contains neither cream nor egg; it uses as its base what is called a crema rinforzata, made from milk, sugar and cornstarch. The result is a gelato that is lighter and at the same time more intensely flavored than American ice cream or northern Italian gelato. Chocolate Hazelnut Cake With Pear Compote Cake: 1 cup hazelnuts 1 cup icing sugar 2/3 cup flour 2 tablespoons cocoa powder 2 1/2 teaspoons baking powder Pinch of cinnamon 1/2 cup unsalted butter 2 large eggs, Plus 1 egg yolk 2 teaspoons vanilla 1 ripe pear, peeled, and cut into 1/2 dice 1/2 cup mini chocolate chips Pear Compote: 4 ripe pears, peeled and cut into 1/2 inch dice 1/2 cups chopped hazelnuts 1/2 cup white wine 4 tablespoons butter 4 tablespoons sugar 1/2 teaspoon cinnamon Topping: (8 ounce) container whipping cream 1/2 cup powdered sugar For the cake, preheat the oven to 325 degrees F. Spread the nuts out on a baking sheet and toast for about 10 minutes or until they begin to change color. Place the warm nuts in a kitchen towel and rub, to remove as much of the skins as possible. Raise the oven temperature to 375 degrees F. Place the nuts in a food processor and grind finely. Butter and flour a 9" cake pan. In a bowl, mix together the nuts, flour, cocoa, baking powder and cinnamon. In a separate bowl beat the butter and sugar until fluffy. Add the eggs, extra yolk and vanilla, beating after each addition. Add the dry ingredients and mix well. Fold in the chopped pear and chocolate chips. Bake for about 30 minutes or until a knife comes out clean. Cool. To prepare the compote, put all the ingredients except the nuts in a pan and cook until the pears are tender and the mixture is thickened. Fold in the chopped nuts. Whip the heavy cream until thick peaks form, adding the sugar towards the end. To serve, place a slice of cake on a plate, spoon a little of the compote over it and add a dollop of whip cream. Serves: 8 This light, subtly sweet cake is created with chopped pears for flavor and added moisture and is served with a tasty pear compote and a dollop of whipped cream. Chocolate, pears and hazelnuts are definitely an unbeatable combination in a dessert and this cake is no exception. Classic Italian Cheesecake 1 cup graham cracker crumbs 3 tablespoons butter or margarine, melted 2 tablespoons sugar 4 cups Ricotta Cheese 1 1/4 cups sugar 1/4 cup flour 1/2 cup whipping cream 2 teaspoon vanilla 1 teaspoon grated lemon peel 5 eggs Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix crumbs, butter and 2 tablespoons sugar. Press firmly onto bottom of pan. Bake 10 minutes. Meanwhile, beat ricotta cheese, 1-1/4 cups sugar and flour in large bowl with electric mixer on medium speed until well blended. Add whipping cream, vanilla and peel; mix well. Add eggs, 1 at a time, mixing just until blended after each addition. Pour over crust. Bake 1 hour and 20 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator. Makes: 16 servings Holiday Cheesecake Crust 9 graham crackers (Use cinnamon graham if desired) 2 tablespoons sugar 1 1/2 teaspoons cinnamon (If using regular graham crackers) 1/4 – 1/3 cup unsalted butter, melted 1/2 cup finely chopped pecans Filling 1 1/2 pounds cream cheese at room temperature 3/4 cup sugar 4 tablespoons rum 1 teaspoon vanilla extract 3/4 teaspoon ground nutmeg 3 large eggs at room temperature Baked Topping 1 1/2 cups sour cream 2 tablespoons sugar 1/2 teaspoon vanilla extract 1 teaspoon ground cinnamon Fruit Topping 1 bag fresh cranberries 1/2 cup dried cranberries 1 cup sugar 1 teaspoon orange zest, chopped Preheat the oven to 375 degrees F. Grind or process the graham crackers until fine and place in a bowl with the sugar, cinnamon, and pecans. Add just enough butter until the mixture begins to clump together. Press the crumbs on the bottom of a 9 inch spring form pan. Bake the crust until it begins to brown and set, about 8 minutes. Let cool. Once cool, wrap the spring form pan with aluminum foil and place in a larger baking pan. Pour enough water into the larger pan until the water comes half way up the sides of the spring form pan. Reduce the oven temperature to 325 degrees F. Beat the cream cheese with the sugar until light and fluffy. Add the rum, nutmeg and vanilla and mix well. Add the eggs, one at a time, beating at slow speed just until blended. Over beating at this stage may cause cracking as the cheesecake cools. Pour the filling into the crust and bake for 1 hour and 15 minutes or until the cheesecake is set around the outer edges with only 3 inches or so of the center still a little soft and wobbly. Turn off the oven and leave the oven door open. Cool the cheesecake slowly in this manner for 45 minutes. Remove from the oven. Turn the oven to 400 degrees F. Mix together the baked topping ingredients, and pour these over the cheesecake. Smooth lightly with a spoon. Bake for about 10 minutes or until the topping begins to set. Remove and cool at room temperature for 45 minutes. Refrigerate for 4 hours. To make the fruit topping, combine the fresh and dried cranberries, sugar, and orange zest in a saucepan. Bring to a boil and reduce the heat to medium. Continue cooking for about 25 minutes or until the cranberries have softened and the sauce has thickened. Place the sauce in a blender or food processor and blend until smooth. Strain the sauce through a sieve so you have a clear topping. Cool to room temperature and then pour over the cheesecake. Continue to refrigerate for another 4 hours or overnight. Remove the spring form pan sides carefully, and cut the cheesecake into small slices to serve. By slow cooking this cheesecake in a water bath, you avoid any cracking and the cheesecake remains very light and creamy. To garnish, roll fresh cranberries first in lightly beaten egg white, and then in extra fine sugar. Place them in the refrigerator to set. Decorate your cake plate with fresh greens and add the sugared cranberries. Panna Cotta 2 1/2 cups milk 2/3 cup heavy cream 1 teaspoon vanilla 1 1/2 envelopes unflavored gelatin 1/3 cup sugar In a saucepan, combine 2 cups of milk and the cream. Heat until simmering. Sprinkle the gelatin over the remaining 1/2 cup of milk. Remove the milk mixture from the heat, and stir in the vanilla and the softened gelatin. Pour into 6 (1/2cup) custard cups and chill at least two hours. Topping/Coulis: 1 pkg. frozen strawberries, thawed 3/4 cup sugar (or to desired sweetness) Blend the berries and sugar together in a food processor, and strain for seeds. Place over medium heat and bring to a boil. Turn down and simmer for 5 minutes. Cool. To serve, gently run a knife around the edge of each custard cup and un mold on a plate. Serve with a drizzle of the coulis on top. Serves: 6 Panna Cotta literally translates as cooked cream. This is another never fail dessert recipe you can make when entertaining. This dessert is a light, tasty and refreshing way to end a meal. You can top it with almost anything. Ricotta Cheesecake With Mixed Berry Topping Cake: 2 pounds Ricotta Cheese 2/3 cup sugar 1/3 cup All-Purpose Flour 6 eggs 2 teaspoons vanilla 1/8 teaspoon salt Sauce: 1 cup raspberries 1 cup blueberries 1 cup strawberries 2 tablespoons sugar 1 tablespoon balsamic vinegar Wash the berries and pick through, discarding any that have spoiled. Remove the tops off of the strawberries and slice them into a bowl. Add the blueberries and raspberries as well as the sugar and vinegar. Cover and set aside. Preheat oven to 300 degrees F (150 degrees C). Set rack in the middle of the oven. Butter and flour a 9 1/2 inch spring form pan and tap out excess flour. Place the ricotta in a large mixing bowl and beat it until smooth. Beat the sugar and flour together thoroughly into the ricotta. Beat in the eggs at low speed, 1 at a time. Blend in the vanilla and salt. Pour batter into the prepared pan. Bake in the center of the oven for about 1 1/4 to 1 1/2 hours, until a light golden color. Make sure the center is fairly firm and the point of a sharp knife inserted in the center comes out clean. Cool on a wire rack. It will sink slightly as it cools. Cover and chill till serving time. To serve, cut into thin slices and spoon a good sized helping of the berry mixture over each slice of cheesecake. Serves: 8 Ricotta Jam Tart Pastry: (Use your favorite pastry crust, or the one here) 1 3/4 cups All-Purpose Flour 1/4 cups sugar 1/2 teaspoon baking powder 1/2 cup chilled, sweet butter 1 egg and 1 additional egg yolk Filling: 2 cups whole milk Ricotta Cheese 3 eggs 1/3 cup sugar 1 teaspoon vanilla 1 cup fruit jam 1 (10-11 inch) Tart pan with removable bottom Powdered sugar Prepare the crust first, by first mixing the sugar, flour and baking powder. Cut the butter into this mixture until it resembles small peas. Whisk together your egg and egg yolk and add this to the dry ingredients. Combine just until the dough comes together. Do not over mix. If the mixture seems a bit dry, add a tablespoon or so of ice water. Wrap this dough in plastic wrap and refrigerate for at least 30 minutes, no longer than 2 hours. Preheat the oven to 375 degrees F. Roll the dough on a lightly floured surface into a 10-11 inch round, depending the size of your chosen pan. Transfer the dough carefully to the pan and trim. To prepare the filling, mix together the ricotta, sugar, eggs and vanilla until well blended. Spread the jam across the bottom of your pie pan, and pour the ricotta mixture overtop. Bake for about 55 minutes or until golden. Remove from the heat and cool. When cool, remove from the pan rim, sprinkle with powdered sugar and serve. Serves: 6 Schiacciata alla Fiorentina 2 1/2 cups flour (All Purpose Unbleached) 1 cup sugar 4 tablespoons sunflower seed or corn oil 7 tablespoons warm milk 2 eggs The juice and zest of an orange 1 tablespoon of baking powder Confectioner's sugar Preheat your oven to 360 F. (180 C) Beat the eggs, and mix all the ingredients together except the confectioner's sugar; you will obtain a fairly liquid batter. Sift in the baking powder and pour the batter into an 8 x 12-inch pan. Bake the schiacciata for 20 to 30 minutes or until a toothpick inserted into the center comes out dry. Once the schiacciata has cooled, remove it from the pan and dust it well with the confectioner's sugar (make sure the schiacciata is cool or the sugar will take on a bitter taste). Note: Schiacciata alla fiorentina is an ideal cake for stuffing, either with a generous layer of lightly sweetened whipped cream, or with crema pasticcera. In either case, slice the cake open as if it were a book, spread a layer of filling over the bottom half and replace the upper half. Tiramisu 1 package of Savoiardi (Italian Lady Fingers) 4 egg yolks 1/2 cup of sugar 1 pound of Marscapone cheese 1 cup of heavy cream 1/2 cup freshly made espresso coffee 1/4 cup cocoa powder In a large bowl, beat egg yolks with sugar until the mixture is thickened and light lemon color. Mix in the Marscapone cheese until thoroughly mixed. In a medium-size bow whip the cream until stiff peaks form and fold into the cheese mixture. Dip the Savoiardi in espresso and line a 9 by 13 inch pan with them. Pour in half the cheese mixture and smooth. Add another layer of the Savoiardi dipped in espresso. Pour the remaining cheese mixture on top and smooth. Chill for 2 hours and dust with cocoa powder before serving. Serves: 6 to 8 Back to top Chocolate Almond Biscotti 1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped, divided 2 cups flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/4 cup (1/2 stick) butter or margarine, softened 1/2 cup granulated sugar 1/2 cup firmly packed brown sugar 3 eggs 1 teaspoon vanilla 1 cup slivered almonds, toasted Preheat oven to 325°F. Lightly grease and flour large baking sheet. Reserve 1/2 cup of the chocolate. Microwave remaining chocolate in small microwavable bowl on HIGH 2 minutes. Stir until chocolate is completely melted; cool slightly. Mix flour, baking powder and salt in medium bowl; set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla. Gradually add flour mixture, beating well after each addition. Stir in almonds. Divide dough in half. On floured board, shape each half into 10x2-inch log. Place, 2 inches apart on prepared baking sheet. Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool on baking sheet 15 minutes. Place logs on cutting board; diagonally cut each log into 18 slices using serrated knife. Place slices, cut sides down on baking sheet. Bake an additional 20 minutes, turning biscotti over after 10 minutes. Remove to wire racks; cool completely. Melt reserved chocolate as directed on package. Drizzle over biscotti. Let stand until chocolate is firm. Makes: 36 servings Chocolate Cranberry Biscotti 1 1/2 cups All-Purpose Flour 3/4 cups sugar 1/2 cup cocoa powder 1 teaspoon baking powder 1/4 teaspoon salt 1/2 teaspoon baking soda 3 large eggs 2 teaspoons vanilla extract 1/4 cup (4 tablespoons) melted butter 1 cup dried cranberries 1 cup whole, blanched almonds 10 ounces white chocolate (Optional) Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or silicon sheets. Sift together the flour, cocoa, baking powder, baking soda and salt. In a separate bowl, beat together the butter and sugar. Add the vanilla and eggs, one at a time. Combine the dry ingredients with the butter mixture just until mixed. Fold in the cranberries and almonds. Divide the dough into two parts and using floured hands create two logs about 8 inches long and 4 inches wide. Place these on the baking sheet and bake for about 15 minutes, or until the logs are firm to the touch. Cool for 15 minutes. Using a serrated knife, cut the logs into ½ inch slices and place these flat onto the baking sheets. Return the cookies to the oven and bake for an additional 10 minutes or until dry and beginning to brown. Cool on wire racks. When completely cool, melt the white chocolate in a double boiler and carefully dip one end of each cookie into the chocolate. Return the cookies to the wire racks to set. Once the chocolate is firm, store the cookies in airtight containers. Makes: About 16 Cookies These biscotti combine chocolate, almonds, and dried cranberries which are a delicious combination. You could use any dried fruit of choice in place of the cranberries if you want. These biscotti were dipped into melted white chocolate to create a more impressive cookie, but they are just as tasty plain. These cookies would make wonderful gifts to give to guests over the holidays. Chocolate Meringue Cookies 3 large egg whites 1/4 teaspoon cream of tartar 3/4 cup sugar 3 tablespoons unsweetened cocoa For Garnish: (Optional) Powdered sugar or cocoa Preheat the oven to 300 degrees F. Place the egg whites and cream of tartar in a bowl and beat with an electric mixer until soft peaks form. Begin to add the sugar slowly and continue to beat on high speed until the whites are stiff and shiny. Sift the cocoa over the egg whites, and fold gently until mixed. Drop the batter by the tablespoon onto parchment lined baking sheets. If you want to garnish them, then sift a small amount of the powdered sugar and/or cocoa on top of the cookies before baking. Bake for about 1 hour or until the meringues are very dry. Cool and then peel the cookies carefully from the parchment. Store in an airtight container until ready to serve. Makes: 24 Cookies These cookies are delicious and store well for at least two weeks in an airtight container. You can garnish half of the cookies with a light dusting of confectioner’s sugar and half with cocoa which makes a nice presentation on any cookie tray. Cuccidati ~ Sicilian Spiced Fig Cookies Dough: 2 1/2 cups All-Purpose Flour 1/2 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 6 tablespoons unsalted, soft butter (About 3/4 of a stick) 2 large eggs 1 teaspoon vanilla extract Filling: 2 cups moist dried figs (Either dark or light) 1/2 cup raisins 1 cup walnuts, toasted and chopped 1/2 cup dark chocolate, chopped 1/3 cup honey 1/3 cup orange juice 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon cloves 1 teaspoon orange zest, finely chopped To Complete: Confectioner's sugar To prepare the dough, place the figs, raisins and chocolate in a food processor and pulse until finely chopped. Add the walnuts and pulse briefly again. Transfer to a bowl, and add the remaining filling ingredients. Stir well and set aside while you make the dough. To make the dough, combine the flour, sugar, baking powder and salt in a large bowl. Cut the butter into the flour mixture until the mixture becomes pea sized pieces. Whisk together the eggs and vanilla and mix this into the flour mixture. Knead very briefly to create a smooth dough, adding a little ice water if the dough is too dry to work. Bring the dough into a ball, wrap in plastic wrap and refrigerate for 1 hour. Preheat the oven to 350 degrees F. Butter two baking sheets, or cover with silicon sheets. Cut the dough into 6 equal sized pieces, and place one on a lightly floured surface. Roll this dough into a 9 X 5 inch rectangle. Trim the edges with a sharp knife, and spoon a strip of filling down the center about 1 inch in width. Lightly wet the edges of the dough with water, and then close, by folding one edge over the filling, and then the other, pressing the edges to seal. Roll the log over on the seam, and cut it into 3 pieces. With a sharp knife, make three slits into one side of each piece, about 3/4 inches long. Curve the pieces to open the slits and reveal the filling, and place the cookies on a baking sheet about 1 inch apart. Continue using up the remaining dough in this manner. Bake for about 25 minutes, or until the cookies are lightly browned. Cool, and lightly dust with the icing sugar before serving. Store in airtight containers. Makes: 18 Almonds can be substituted for the walnuts. You can also add a little chopped chocolate to the filling which gives a sweetness to the cookie. To complete the cookie, you can either use an egg wash before baking, with colored sprinkles, or simply dust with confectioner's sugar. These cookies keep well in an airtight tin for two to three weeks. You can use either light or dark figs, but choose dried figs that are moist and tender. Italian Ladyfingers 2 1/2 tablespoons confectioner's sugar 1/2 cup plus 3 tablespoons granulated sugar 6 large eggs, separated and at room temperature 1 cup Unbleached All-Purpose Flour 1/8 teaspoon salt Preheat the oven to 350 F. Line the cookie sheets with parchment. In a small bowl, mix the confectioner's sugar and 2 tablespoons granulated sugar and set aside. In a large bowl, beat the yolks and 9 tablespoons granulated sugar with an electric mixer until yolks are pale yellow and very thick. Lightly spoon the flour into a 1 cup measure, then place in a sifter and gradually sift a small amount at a time over the yolk mixture, blending well. Continue adding flour and blending. Set aside. In a deep 10-inch copper or stainless steel bowl, beat the egg whites with the salt until stiff peaks form. Gradually fold the egg whites a little at a time into the yolk mixture. Fill a tip less pastry bag with some of the mixture and pipe out 1 1/2 inch wide by 3 inch long fingers, 1 inch apart on the cookie sheets. With a small sieve, sprinkle the tops of the ladyfingers with the sugar mixture. Bake the cookie sheets on the middle and top rack of the oven for about 15 minutes or until nicely browned. Switch the cookie sheets during baking to ensure even browning. Let the ladyfingers cool about 5 minutes, then carefully remove to a cooling rack. Makes: 4 1/2 dozen Note: These may be made ahead and frozen in single layers between sheets of waxed paper. They will keep for 2 months. The trick to making good ladyfingers is to have the eggs at room temperature, blend the yolks well with the sugar and stiffly beat the whites. Juliet's Kisses 1/2 pound or 2 sticks unsalted butter, softened 1/3 cup icing or confectioner's sugar 1/4 teaspoon salt 1 teaspoon vanilla 1 2/3 cups All-Purpose Flour 1/3 cocoa powder (dutch process) 1/2 cup toasted almonds (See note below), finely ground Filling: 2 ounces semisweet or dark chocolate 2 tablespoons unsalted butter 1/3 cup toasted almonds, ground Preheat the oven to 350 degrees F. and prepare two baking sheets either with silicon sheets, or by buttering them. In a large bowl, beat together the butter and sugar until light and fluffy. Add the salt and vanilla, and mix until smooth. Add the flour, cocoa and ground almonds to the bowl and mix just until blended. Shape the cookies by rolling small pieces of dough into 1 inch balls and placing these one inch apart on the baking sheets. Continue shaping the cookies in this manner until you have used all of the dough. Bake the cookies until firm, about 10 to 12 minutes. Do not let the cookies brown or they will dry out. Transfer to wire racks to cool. To make the filling, melt the chocolate together with the butter in a double boiler, or in a small pot set over a larger one half filled with simmering water. Once the chocolate is melted and smooth, mix in the ground almonds. Spread a small bit of icing (about 1 teaspoon full) unto the flat side of one cookie, and place another cookie bottom side down onto the filling. Lightly press the cookies together, and set back onto the wire racks until the chocolate has set. Repeat this step until all of the cookies have been sandwiched together with the filling. Note: To toast the almonds, place them on a cookie sheet, and bake for about 8 minutes or just until they begin to brown. Makes: 3 1/2 Dozen Marriage Cookies 1 3/4 cups Unbleached All-Purpose Flour, sifted 8 tablespoons (1 stick) unsalted butter, softened, or 1/2 cup solid vegetable shortening 3/4 cup sugar 1/2 teaspoon grated nutmeg 1 teaspoon ground cinnamon 1/2 teaspoon baking powder 3/4 teaspoon baking soda 1/4 cup unsweetened cocoa 1/4 cup coarsely ground walnuts 1 cup raisins, coarsely chopped 1/2 cup milk Frosting 1 1/2 cups confectioners’ sugar 2 1/2 tablespoons heavy cream 1 teaspoon unsalted butter or margarine, softened 1 teaspoon rum extract Colored sprinkles Preheat the oven to 350° F. Lightly grease two cookie sheets. In a bowl, beat the flour and butter or shortening until well blended. Add the sugar, spices, baking powder, baking soda, cocoa, nuts, and raisins and mix well. Add the milk and mix well to make a soft dough. Drop teaspoonfuls of the dough onto the cookie sheets, spacing them about 1 inch apart. Bake for 10 minutes, or until firm. Cool on wire racks before frosting. In a bowl, mix all the frosting ingredients until smooth. Dip the tops of the cookies into the frosting, place on wire racks and sprinkle tops with colored sprinkles. Let the frosting dry completely before layering the cookies between wax paper. Romeo's Kisses 1/2 pound or 2 sticks unsalted butter, softened 1/2 cup icing or confectioner's sugar 1/4 teaspoon salt 1/2 teaspoon almond extract 2 cups All-Purpose Flour Filling: 2 ounces semisweet or dark chocolate 2 tablespoons unsalted butter 1/3 cup toasted almonds, ground Preheat the oven to 350 degrees F. and prepare two baking sheets either with silicon sheets, or by buttering them. In a large bowl, beat together the butter and sugar until light and fluffy. Add the salt and almond extract, and mix until smooth. Add the flour to the bowl, and mix just until blended. Shape the cookies by rolling small pieces of dough into 1 inch balls, and placing these one inch apart on the baking sheets. Continue shaping the cookies in this manner until you have used all of the dough. Bake the cookies until firm, about 10 to 12 minutes. Do not let the cookies brown or they will dry out. Transfer to wire racks to cool. To make the filling, melt the chocolate together with the butter in a double boiler or in a small pot set over a larger one half filled with simmering water. Once the chocolate is melted and smooth, mix in the ground almonds. Spread a small bit of icing (about 1 teaspoon full) unto the flat side of one cookie, and place another cookie bottom side down onto the filling. Lightly press the cookies together and set back onto the wire racks until the chocolate has set. Repeat this step until all of the cookies have been sandwiched together with the filling. Note: To toast the almonds, place them on a cookie sheet and bake for about 8 minutes or just until they begin to brown. Makes: 3 1/2 Dozen