Healthy Italian Cooking at Home

Category Archives: Cheese

100_0861

Sponsored Post: THE ART OF CHEESE WITH CASTELLO AGED HAVARTI

Castello Aged Havarti is a creamy, finely textured cheese made from traditional methods dating back over 130 years, when Hanne Nielsen first made Havarti cheese. Castello Aged Havarti is allowed to mature for at least 12 months to encourage a unique and rich flavor. Castello Aged Havarti is the perfect cheese for your cheese board. The taste and flavor standout. As a snack, it is delicious with nuts, fruit and wine.

We are in the midst of the holiday season and I love this time of year with all the fun things there are to do. You only need a few really good ingredients to create festive and delicious holiday food. Go for a mix of shapes and colors and your guests will love how beautiful everything looks.

While overindulgence is often the hallmark of holiday celebrations, your guests will appreciate party food that is nourishing and healthful as well as appealing. I like to arrange an appetizer tray with a mix of foods that can meet different dietary choices: vegetarian, gluten-free, low-calorie, etc.

Whether you want to host a few friends or have a big, open-to-all affair, the best way to make sure your guests enjoy themselves is to enjoy the party yourself—a relaxed, unruffled host makes guests feel welcome and at ease. With this in mind, do a little preparation ahead of time.

100_0866

At a recent get-together at my home, I arranged appetizer trays filled with Castello Aged Havarti Cheese cubes at room temperature, homemade crackers, Prosciutto di Parma wrapped pears, mixed green olives, Mission figs/roasted red peppers/Castello cheese kabobs and homemade cranberry sauce for topping Castello cheese squares. What remained after the party were just a few crackers – everything else – gone. I had many compliments on the food and my friends loved the Castello cheese and asked where they could buy it.

Here are my recipes for you to recreate for your next party. I guarantee they will be a big hit.

unnamed

Visit the Castello® website by clicking the photo above.

Sweet Potato Crackers

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup white whole wheat flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup cold unsalted butter, cut into cubes
  • 1 cup of sweet potato puree (from 1 cooked sweet potato)
  • 1 teaspoon honey
  • 1/2 teaspoon paprika
  • 1 teaspoon fresh rosemary, chopped

Directions

Roast the sweet potato in a 400 degree F oven for about 45-50 minutes; then let it cool, remove the skin and purée using a hand blender until smooth. You will need 1 cup of sweet potato purée for this recipe; use any leftover potato for another use. Set the purée aside.

Place the flour, baking powder, rosemary, paprika and salt in the bowl of a processor. Pulse a few times to mix.  Add the butter and pulse until is the size of small peas. Add the sweet potato puree and honey. Pulse until a dough forms.

Roll the dough into a ball and divide it into 4 pieces. For easier rolling, wrap each in plastic wrap and chill for a 1/2 hour.

Preheat the oven to 350 degrees F. Cut parchment paper to fit two jelly roll pans or cookie sheets. Use the paper to roll out the dough.

Roll the dough 1/4″ thick and cut into 2″ squares, using a pizza, pastry wheel, a bench knife or a plain knife. Prick each cracker with a fork.

Lift the parchment onto the baking sheet. Separate the crackers a bit, leaving about 1/4″ between them, so they crisp evenly. If you’re not using parchment, transfer the crackers to the baking sheet, leaving about 1/4″ between them.

Repeat with the remaining pieces of dough. You will need to bake a second batch after the first finishes baking.

Bake the crackers for 12 to 16 minutes, until their edges are starting to brown. Switch pans after 10 minutes.

Remove the pans from the oven and slide the parchment onto the kitchen counter. Repeat baking with the second batch of crackers.

Store cooled crackers in an airtight container or tightly wrapped in plastic.

100_0864

Sweet Potato Crackers, Castello Aged Havarti Kabobs and Prosciutto Wrapped Pears

Castello Aged Havarti Cheese/Mission Figs/Roasted Red Pepper Kabobs

Ingredients

  • 7 oz block of Castello Aged Havarti Cheese, cut into 1/2 inch cubes
  • Mission figs, cut in half
  • Roasted Red Peppers, jarred, drained and cut into one inch cubes
  • Toothpicks

Directions

Drain the peppers on paper towels. On each toothpick skewer one piece of cheese, one fig half and one piece of red pepper. Repeat until all the cheese cubes are used.

Arrange the kabobs on an attractive serving platter.

Prosciutto di Parma Wrapped Pears

Ingredients

  • 2 pears, each cut into 8 wedges and cored
  • 8 thin slices (4 oz.) prosciutto di parma, cut in half lengthwise
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons sherry vinegar
  • Pinch of kosher salt

Directions

Wrap each pear wedge with a half slice of prosciutto and set on a serving plate. Combine the oil, vinegar and salt. Drizzle over the pears.

100_0865

Mixed Green Olives, Gluten-Free Almond Crackers and Castello Aged Havarti Cheese

Gluten-Free Almond Poppy Seed Crackers

Ingredients

  • 1 3/4 cups Almond Meal Flour (Bob’s Red Mill or King Arthur are brands I use)
  • 2 egg whites
  • 2 tablespoons olive oil
  • Sea Salt
  • 1 tablespoon poppy seeds
  • Cracked pepper
  • Dried Italian seasoning

Directions

Preheat the oven to 325 degrees F. Cut parchment paper to fit two jelly roll pans or cookie sheets. Use the paper to roll out the dough.

Mix together the almond meal flour, olive oil and beaten egg whites. This will make a crumbly mix that shapes quickly into a ball.

Divide the dough into two pieces and shape each into a rough square.

Roll out one piece of dough at a time, keeping the piece you’re not working with covered to prevent drying.

Roll out on the parchment cut for the pan.

Roll the dough 1/4″ thick and cut into 2″ squares with a pizza, pastry wheel, a bench knife or a plain knife. Prick each cracker with a fork.

If you’ve rolled out the dough on parchment, simply lift the parchment onto the baking sheet. Separate the crackers a bit, leaving about 1/4″ between them, so they crisp evenly.

If you’re not using parchment, transfer the crackers to a baking sheet, leaving about 1/4″ between them.

Repeat with the remaining piece of dough.

Bake the crackers for 12 to 16 minutes, until their edges begin to brown. Switch pans after 10 minutes.

Remove them from the oven, cool right on the pan and then move to an airtight container to keep crisp and fresh.

100_0870

Port Wine Cranberry Sauced Havarti

This appetizer is great with the Almond Crackers.

Makes about 1 3/4 cups

Ingredients

  • 1 1/3 cups sugar
  • 1 1/2 cups port wine
  • 2 packages fresh cranberries
  • 4 long strips orange zest
  • 7 oz block of Castello Aged Havarti Cheese, room temperature

Directions

In a saucepan over medium heat, combine the sugar and port wine and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the sugar dissolves and the wine has reduced slightly, about 4 minutes.

Add the cranberries and the orange zest. Simmer until the cranberries soften and the sauce thickens, about 30 minutes. Remove from the heat; remove and discard the zest.

Set aside to cool for a few several minutes. Place the cheese in an attractive serving dish and spoon the warm sauce over the cheese.

Find more pairing ideas and uses for Castello Aged Havarti by following the #CastelloArt hashtag and @CastelloUSA on twitter!


 happy-holidays-christmas-trees

Italian Fig Cookies

A sweet dough is filled with fruits, nuts and jam, almost like a Fig Newton. Making them is time-consuming, but the dough and filling can be made in stages and refrigerated for several days before the cookies are assembled and baked. Using a stand mixer and food processor takes some of the effort out of the process.

Ingredients:

  • 1 cup vegetable shortening
  • 1/2 cup sugar
  • 1 egg, lightly beaten
  • 1/4 teaspoon salt
  • 1 tablespoon pure vanilla extract
  • 4 cups unbleached all-purpose flour
  • 1 1/2 tablespoons baking powder
  • Up to 1/2 cup milk
  • 3 cups dried figs
  • 1/4 cup honey
  • 1/2 teaspoon cinnamon
  • 1/4 cup orange marmalade
  • 1/2 cup walnuts, chopped

Make the Dough 

Using an electric mixer with a paddle attachment, cream the sugar and shortening until light and fluffy. Add the egg, salt and vanilla extract. Mix until smooth.

Sift the flour and baking powder together and then add them to the butter mixture. Mix well. Switch to the dough hook and knead at the low setting for 5 minutes, adding milk as needed to make a slightly sticky, soft textured dough. Turn the dough out onto a floured board. Divide the dough into four pieces, cover with plastic wrap and refrigerate for 45 minutes.

Make the filling:

Put the figs in the food processor and pulse until coarsely chopped. Stir in the honey, cinnamon, marmalade and walnuts.

Form and Bake the Cookies

Preheat the oven to 375 degrees F.

Take one piece of dough out of the refrigerator. Roll the dough out into a 12-inch square on a floured surface. Cut the dough into 2- by 3-inch rectangles. Spoon 1 teaspoon of filling into the center of the rectangle.

Fold both of the longer edges toward the center of the cookie and pinch the seam together. Put the cookie, seam side down, on an ungreased baking sheet leaving 1 1/2 inches between cookies.

Make two slits in the cookie with a sharp knife. Start at each open, unpinched side and cut toward the center the cookie, being careful not to cut the cookie in half in the process. The cookie will bake into the shape of an X. (See picture)

Work in batches, keeping dough refrigerated until you’re ready to use it.

Bake for 12 to 15 minutes, or until cookies are golden brown. Transfer to a wire rack to cool. Sprinkle with powdered sugar or ice the cookies after they cool with 2 cups of confectioners’ sugar mixed with just enough milk to make a smooth consistency. Makes about 3 dozen cookies.

Italian Hazelnut Cookies                    

Makes about 2 1/2 dozen cookies

Ingredients

  • 2 cups hazelnuts, toasted and skinned (see Tip)
  • 1 1/4 cups sugar
  • 4 large egg whites
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

Directions:

1. Position 2 racks as close to the center of the oven as possible; preheat to 325°F. Line 2 baking sheets with parchment paper or nonstick baking mats.

2. Pulse nuts and sugar in a food processor until finely ground. Scrape into a large bowl.

3. Beat egg whites and salt in another large bowl with an electric mixer on high-speed until stiff peaks form. Using a rubber spatula, gently fold the egg whites into the nut mixture. Add vanilla and gently but thoroughly mix until combined.

4. Drop the batter by the tablespoon, 2 inches apart on the prepared baking sheets.

5. Bake the cookies until golden brown, switching the pans back to front and top to bottom halfway through, 25 to 30 minutes. Let cool on the baking sheets for 5 minutes. Gently transfer the cookies to a wire rack to cool completely. When the baking sheets are thoroughly cooled, repeat with the remaining batter.

Store in an airtight container for up to 1 week.

Tip: Toast whole hazelnuts on a baking sheet in a 350°F oven, stirring occasionally, until fragrant, 7 to 9 minutes. Let the nuts cool for a few minutes, then rub together in a clean kitchen towel to remove most of the papery skins.

Espresso Crinkles                                                                        

Lightly coat your hands with flour to make rolling the dough into balls easier. The dough freezes well. Freeze the dough after step 1, thaw in the refrigerator, then proceed with step 2. The powdered sugar-coating gives these cookies an appealing cracked finish. Serve with coffee to enhance the espresso.

Ingredients:

  • 1 cup all-purpose flour
  • 1 1/4 cups powdered sugar, divided
  • 1/4 cup unsweetened cocoa
  • 1 1/4 teaspoons baking powder
  • 1/8 teaspoon salt
  • 5 1/4 teaspoons canola oil
  • 1 1/2 ounces unsweetened chocolate, chopped
  • 1 teaspoon instant espresso granules
  • 3/4 cup packed brown sugar
  • 3 tablespoons light-colored corn syrup
  • 1 1/2 teaspoons vanilla extract
  • 2 large egg whites

Directions:

1. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 3/4 cup powdered sugar, cocoa, baking powder, and salt in a medium bowl; stir with a whisk. Combine oil and chocolate in a small saucepan over low heat; heat until chocolate melts, stirring constantly. Add espresso granules to pan; stir until blended. Remove from heat. Pour chocolate mixture into a large bowl; cool 5 minutes. Stir in brown sugar, syrup, and vanilla. Add egg whites, stirring with a whisk. Add flour mixture to egg mixture, stirring gently just until combined. Cover; chill at least 2 hours or overnight.

2. Preheat oven to 350° F.

3. Roll dough into 1-inch balls. Dredge balls in remaining 1/2 cup powdered sugar; place balls 2 inches apart on 2 baking sheets lined with parchment paper. Bake for 10 minutes or until tops are cracked and almost set. Cool cookies on pan 2 minutes; remove from pan. Cool cookies on a wire rack.

Yield: 2 dozen

Mascarpone Fig Jam Cookies

Ingredients

  • 1/2 cup or 1 stick unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup softened Mascarpone Cheese
  • 2 3/4 cups All-Purpose Flour
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon salt
  • 1 cup Fig Jam or Jam of Choice

Directions:

  1. Beat together the butter and sugar until light.
  2. Add the egg and vanilla, and mix until smooth.
  3. Add the mascarpone cheese, and beat until smooth.
  4. Sift together the dry ingredients, and fold them into the butter mixture, mixing just until combined.
  5. Wrap the dough in plastic wrap, and refrigerate 1 hour.
  6. Preheat oven to 325 degrees F.
  7. Place sheets of parchment paper or silicone baking liners on two cookie pans.
  8. On a lightly floured counter or board, roll the dough into 1/2 inch balls.
  9. Using a blunt round object like the end of a wooden spoon, create an indentation in the center of each cookie.
  10. Place the cookies 2 inches apart, and bake for 12 to 15 minutes, or just as the cookies begin to color.
  11. While still warm, use the spoon to redefine the circle, and then carefully spoon a little jam into each cookie.
  12. Let sit at room temperature until the jam is set.
  13. Store in an airtight container.

Nutmeg Bites                                                                                                   

Cookie Dough

  • 3 cups unbleached All-Purpose Flour
  • 1 cup unsalted butter, softened
  • 3/4 cup sugar
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 large egg, room temperature
  • 2 teaspoons vanilla

Rum Icing

  • 1 1/2 cups confectioners’ sugar, sifted
  • 2 tablespoons unsalted butter, softened
  • 2 to 3 tablespoons rum

Directions

1) Line two baking sheets with parchment paper and set aside.

2) In the bowl of an electric mixer, combine all ingredients and blend on medium speed until a soft, smooth dough forms, about 2 minutes.

3) Wrap and chill the dough for 1 hour. Towards the end of the chill time, preheat the oven to 350°F.

4) Drop tablespoon-sized dough balls onto the baking sheet. A teaspoon scoop makes this job easier. Bake the cookies for 8 to 10 minutes. The edges will be slightly browned and the cookies will be round and domed.

5) Cool the cookies completely. Prepare the icing by blending the softened butter and confectioners’ sugar. Add rum one tablespoon at a time until you have a spreadable icing. Top each cookie with a dollop of icing and a dash of nutmeg.

Yield: Approximately 3 to 4 dozen cookies.

Hazelnut-Chocolate Cookie Sandwiches                                                     

4 dozen sandwich cookies

Ingredients:

  • 1-1/3 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 3/4 cup butter, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 1/2 cup finely chopped toasted hazelnuts
  • Granulated sugar
  • White Chocolate-Hazelnut Filling (see recipe below)

Directions:

  1. In a medium bowl, stir together flour, cocoa powder, and salt; set aside. In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add powdered sugar and vanilla. Beat until combined, scraping sides of bowl occasionally. Beat in egg. Beat in as much of the flour mixture as you can. Stir in any remaining flour mixture and the nuts by hand. Cover and chill dough about 1 hour or until dough is easy to handle.
  2. Preheat oven to 350 degree F.
  3. Shape dough into 3/4-inch balls. A level teaspoon cookie scoop works perfectly here. Roll balls in granulated sugar to coat. Place balls on ungreased cookie sheets. With the bottom of a glass, flatten balls to about 1-1/4-inch circles.
  4. Bake in the preheated oven for 6 to 8 minutes or until tops are just firm. Transfer cookies to a wire rack and let cool.
  5. Spread bottoms of half of the cookies with a rounded 1/2 teaspoon White Chocolate-Hazelnut Filling. Top with remaining cookies, bottom sides down.

Makes 48 cookie sandwiches.

White Chocolate-Hazelnut Filling:

In a small saucepan, heat and stir 6 ounces chopped white chocolate and 3 tablespoons whipping cream over low heat until just melted. Remove from heat. Stir in 1/2 cup finely chopped toasted hazelnuts.


lombardy1

One of Italy’s largest regions, Lombardy lies in the north of the country, sharing a border with Switzerland. Lombardy’s northern borders are formed by the Lepontine, Rhaetian and Orobic Alps. It also includes the major Italian lakes: Varese, lseo, Como and the northern part of Lake Garda. The regional capital is Milano. Other important cities are: Bergamo, Brescia, Como, Lecco, Lodi, Varese, Sondrio, Pavia, Cremona and Mantova.

Take a tour of Lombardy through the video below.

The mountain peaks welcome ski and snowboard enthusiasts to internationally-famous ski destinations, like the Camonica Valley and Valtellina. In summertime, the area offers mountain climbing, as well as rafting, trekking and mountain biking, while the Stelvio Glacier offers skiers the challenge and adventure of its slopes, even in the warmest months. Visitors can tour the vineyard-covered terraces and hills, stopping off at wineries and local producers to taste the well-known local specialties.

lombardy4

While the terrain of northern Lombardy can be harsh and sometimes unforgiving, water from snow on the mountains refreshes many of the streams and rivers branching out into other parts of the region, as well as other parts of Italy. Freshwater fish like trout, perch and whitefish are abundant. The mountains tend to shelter the southern parts of the region, which allows for milder and more ideal growing conditions further down into the Po River Basin.

Rice grows well here, so it’s no surprise that risotto dishes find their way onto almost every table. The cattle industry is healthy, providing shanks for the well-known dish, ossobuco. Agri d’ Valtorta, Bagoss, Bitto, Branzi, Gorgonzola, Parmigiano-Reggiano and Provolone Valpadana are just a few of the many excellent cheeses crafted in Lombardy. Peppers, greens, lettuce, pumpkins, potatoes, onions and tomatoes are all abundant harvests. Lombardy is also the home of the Christmas favorite, panettone (a rich bread made with candied fruits, citrus and raisins). Stews, soups, heavily sauced polenta, hearty filled ravioli and slow-braised meat dishes are all-around favorites.

Lombardy

Recipes From Lombardy

lombardy3

 

 

Milanese Risotto

Makes: 6 servings

Ingredients

  • 5½ tablespoons unsalted butter
  • 2 fresh sage leaves
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, finely diced
  • 2½ cups carnaroli rice
  • 1/2 cup white wine
  • 8 cups hot chicken broth
  • 1/2 teaspoon saffron
  • 2/3 cup freshly grated Parmigiano-Reggiano cheese
  • Salt

Directions

In a small skillet, heat 1 tablespoon of the butter over medium heat until melted. Add sage and cook until fragrant. Remove and discard sage. Remove sage butter from heat and set aside.

Heat oil and 1 tablespoon of the remaining butter in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until onion softens, about 5 minutes. Add rice and cook, stirring, until the rice becomes translucent. This process is known as tostatura or toasting.

Add wine, stirring, until it is mostly absorbed, then add 1 cup of broth and the saffron. Simmer, stirring frequently, until broth is almost absorbed. Continue adding broth in ½ cupfuls, stirring often, and allowing each addition to mostly evaporate before adding the next, until the rice is tender but still slightly firm to the bite and the mixture is creamy (you will have broth left over).

Stir in the remaining 3½ tablespoons butter, reserved sage butter, Parmigiano-Reggiano and salt to taste.

Add an additional cup of broth, stir to combine, and serve “all’onda” (a “wavy” or wet-style risotto) immediately.

lombardy5

 

Skillet Perch with Lemon and Capers

Yield: 4 servings

  • 1 1/2 cups each: flour, fine cornmeal
  • 2 tablespoons paprika
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground white pepper
  • 2 large eggs, lightly beaten
  • 1 cup milk
  • 2 pounds lake perch fillets, skinned
  • Olive oil
  • Juice of 1 lemon
  • 1/2 cup capers, drained
  • 1/4 cup snipped fresh chives
  • 1 lemon sliced for garnish

Directions

Heat oven to 300 degrees F.

Sift together the flour, cornmeal, paprika, salt and pepper in medium bowl.

Combine the eggs and milk in another medium bowl. Drench fillets in egg-milk mixture; shake off excess. Coat fillets evenly with seasoned flour; shake to remove excess flour.

Meanwhile, heat large skillet over high heat. Add enough oil to cover skillet bottom. Place perch, one by one, in the pan cooking until golden, about 3 minutes. Turn fillets and cook until cooked through, about 2 minutes. Remove to paper towel-lined cookie sheet to drain. Keep warm in the oven. Repeat with remaining fillets.

For sauce, discard oil from the skillet. Add lemon juice and capers to the skillet; cook about 1 minute or just until bubbles appear. Add chives, salt and pepper to taste. Place fillets on a serving plate. Top with the lemon sauce and lemon slices.

lombardy6

Asparagi al Forno (Classic Roasted Asparagus)

Ingredients

  • 2 tablespoons extra-virgin olive oil, plus extra for greasing the baking dish
  • 2 bunches asparagus (40 asparagus), woody ends trimmed
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup freshly grated Parmigiano Reggiano

Directions

Preheat the oven to 375°F.

Line an 11-inch x 17-inch baking sheet with aluminum foil and grease lightly with olive oil.

Arrange the asparagus on the baking sheet in a single layer, with the tips facing in the same direction (this will make serving easier later).

Pour the water into the baking sheet.

Drizzle the asparagus with the olive oil and season with the salt and pepper. Sprinkle with the Parmigiano.

Roast the asparagus for 15 to 20 minutes, or until golden on top and still slightly crisp. Serve hot. Serves 4 to 6

lombardy2

The Traditional Recipe for Panettone

Ingredients

  • 2 1/4 cups flour, divided
  • 2/3 cup water
  • 2 tablespoons apricot jam
  • 1 tablespoon instant yeast, divided
  • 1/4 cup sugar
  • 12 tablespoons softened butter, divided
  • 6 egg yolks
  • 1 teaspoon salt
  • 2 teaspoons good quality vanilla
  • 3/4 teaspoon orange extract
  • 3/4 teaspoon lemon extract
  • 2 tablespoons honey
  • 1/2 cup dried cherries, chopped fine
  • 1/2 cup golden raisins, chopped fine
  • 1/2 cup pecans, chopped fine

Icing (Optional)

  • 2 tablespoons melted butter
  • 1 cup confectioners sugar, sifted
  • 1/2 teaspoon vanilla
  • Pinch of salt
  • 1-2 tablespoons milk

Directions

Make the sponge:

Place 1 1/2 cups flour, 2/3 cup water, 2 tablespoons apricot jam and 1 teaspoon yeast in a small bowl and whisk together. Cover the bowl with plastic wrap and set in a warm place to rest for 3 hours.

Make the dough:

In the bowl of an electric mixer, add the sponge, 3/4 cup flour, 1/4 cup sugar and 1 teaspoon yeast. Use the hook attachment to knead the dough until the mixture is smooth and stretchy, about 3-5 minutes.

Add 3 egg yolks, one at a time and continue kneading until the dough is smooth, shiny, and stretchy.

Cover dough with plastic wrap and allow to rise in a warm place until doubled in size, about 2 hours.

Return the dough to the mixer and add salt, vanilla, lemon and orange flavoring, honey and 1 teaspoon yeast. Knead for 1 minute.

Add 3 egg yolks and knead until incorporated. Add the 12 tablespoons of softened butter, one tablespoon at a time. Knead until dough is soft, shiny and very stretchy, about 5 minutes. Dough should pull away from the sides of the bowl.

Combine the chopped raisins, cherries and pecans with 2 tablespoons of flour. Add them to the dough and knead briefly, until just mixed in.

Place dough in an oiled bowl, cover with plastic wrap, and refrigerate overnight.

The next morning, turn the dough out onto a floured surface and shape into a ball. Place dough inside of a 6 inch diameter panettone mold, or use a clean, buttered coffee can lined with parchment paper (you can also use a baking dish). Make a small cross in the top of the dough with scissors.

Let dough rise in a warm place until triple in size, which may take several hours since the dough is cold from the refrigerator.

Preheat the oven to 375 degrees F for 30 minutes.

Place the panettone in the oven and lower the oven temperature to 325 degrees F.

Bake the panettone for about 1 hour, until it has risen high and springs back a little when pressed on top (like a muffin).

Let the panettone cool in the pan on a rack.

Make the icing (optional): Melt 2 tablespoons butter and whisk into 1 cup powdered sugar. Add 1/2 teaspoon vanilla, a pinch of salt and 1-2 tablespoons of milk until desired consistency is reached. Drizzle icing decoratively over the top of the panettone.

Store panettone wrapped in plastic for up to 1 week.

Note: Traditional Italian panettones are made with a special flavoring called “fiori de sicila”, which you can purchase at gourmet stores and online. Use in place of the lemon and orange extract.


fingerfoods

How did finger foods come about? Ratified in 1919, the 18th Amendment to the U.S. Constitution banned the manufacture, sale and transportation of liquor. Even before the law took effect in 1920, Congress passed the Volstead Act, or National Prohibition Act, which outlawed the sale of “intoxicating beverages”—defined as any drink containing 0.5 percent or more of alcohol.

Of course, no amount of legislation could transform all Americans into teetotalers; instead, Prohibition simply drove alcohol consumption underground. Millions of people in small towns and large cities imbibed at secret taverns and bars called speakeasies. Many were drab, makeshift saloons in basements or tenements located in shabby parts of town. Some, however, were fine restaurants in their own right, including New York City’s swanky 21 Club, which featured two bars, a dance floor, dining rooms on two levels and underground passageways leading to a secret wine cellar.

To help soak up the booze and drive up sales, some enterprising speakeasy proprietors began offering more than just popular cocktails of the day. Rather than heavy meals, customers were offered assorted bite-sized canapés to snack.

It was also during this period that the custom of hosting cocktail parties at home became fashionable. The rise of these parties led to the popularization of an increasingly wide array of finger foods. Hosts paraded out such popular foods as lobster canapés, caviar rolls, crab meat cocktails, shrimp patties, oyster toast, jellied anchovy molds, radish roses, devilled eggs and savory cheese balls. Sweet selections included fruit cocktail cups topped with powdered sugar or marshmallows.

Even after the 1933 repeal of the 18th Amendment, the practice of serving finger foods at restaurants, bars and cocktail parties lived on and quickly became a popular American culinary tradition. Fannie Farmer’s “Boston Cooking-School Cook Book,”  contained many finger food recipes and became widely used in the United States throughout the 1920s.

Care to whip up some Prohibition-era finger foods at your next holiday gathering? Try the easy recipes below.

fingerfoods1

Mini Appetizer Pizzas

Ingredients

  • 2 tablespoons olive oil
  • 1 pound prepared pizza dough
  • Coarse salt and ground pepper
  • 1 cup shredded part-skim mozzarella (5 ounces)
  • 1/2 cup pitted olives, coarsely chopped
  • 1/2 cup jarred or frozen and thawed artichoke hearts, thinly sliced
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 teaspoon crushed red-pepper flakes (chili)

Directions

Preheat oven to 450 degrees F. Coat each of two rimmed baking sheets with olive oil. Divide prepared pizza dough into 32 equal pieces.

On a lightly floured work surface, press each piece into a 2-inch round with the palm of your hand. Transfer to prepared baking sheets, turning once to coat lightly in oil.

Season with salt and pepper. Divide mozzarella, olives, sun-dried tomatoes and artichoke hearts among rounds. Sprinkle with red-pepper flakes.

Bake until the cheese is bubbling and dough is crisp and golden brown, about 12 minutes.

fingerfoods2

Marinated Olives

Ingredients

  • 2 cups assorted unpitted olives, rinsed and drained
  • 3/4 cup extra-virgin olive oil
  • 3 thin orange slices
  • 3 thin lemon slices
  • 2 sprigs fresh thyme or rosemary
  • Red-pepper flakes (chili)

Directions

In a medium saucepan, combine olives, olive oil, orange slices, lemon slices and fresh thyme. Season to taste with crushed red-pepper flakes.

Bring to a simmer and cook, stirring occasionally, 5 minutes. With a slotted spoon, transfer olives, fruit and herbs to a serving dish; reserve oil for salads.

fingerfoods3

Pancetta-Wrapped Figs

Ingredients

  • 1/2 cup red-wine vinegar
  • 1/2 cup water
  • 1 tablespoon light-brown sugar
  • 1 tablespoon juniper berries
  • 10 whole black peppercorns
  • 2 whole cloves
  • 1 cup dried Black Mission figs, stemmed
  • 12 ounces pancetta, sliced into 1/8-inch-thick rounds and cut into 1/2-inch-thick strips

Directions

Bring vinegar, water, sugar, juniper berries, peppercorns, and cloves to a boil in a small saucepan. Add figs, and simmer gently for 5 minutes. Remove from heat. Let stand, covered, to bring to room temperature.

Preheat oven to 350 degrees F. Transfer figs to a cutting board using a slotted spoon; cut in half. Wrap a pancetta strip around each half. Transfer, seam side down, to a wire rack set on a baking sheet. Bake until pancetta is browned, about 30 minutes. Secure each with a toothpick. Serve warm.

fingerfoods4

Sausage-Cheddar Balls

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon ground pepper
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 teaspoons baking powder
  • 2 cups grated cheddar (1/2 pound)
  • 1 pound bulk pork, chicken or turkey sausage
  • 1/2 large yellow onion, grated on large holes of a box grater
  • 3 tablespoons unsalted butter, melted

Directions

Preheat oven to 400 degrees F. In a large bowl, whisk together flour, salt, pepper, cayenne pepper and baking powder. Add cheddar and toss to coat. Add sausage, onion and butter.

With your hands, mix until well combined and roll mixture into 1-inch balls. Place balls, 1/2 inch apart, on a parchment-lined baking sheet. Bake until balls are golden and cooked through, 25 minutes. Serve warm.

fingerfoods5

Spicy Roasted Chickpeas

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 2 cans (15.5 ounces each) chickpeas, rinsed, drained, and patted dry
  • 1 teaspoon cayenne pepper
  • 1 tablespoon cumin seed
  • Coarse salt

Directions

Preheat oven to 450 degrees F.

Pour olive oil on a rimmed baking sheet and place in the oven until the oil is hot, 3 minutes.

In a medium bowl, combine chickpeas, cayenne pepper, and cumin seed. Season with salt and toss to combine. Place chickpea mixture on hot baking sheet and spread in a single layer.

Bake until chickpeas are crisp, 10 to 12 minutes. With a slotted spoon, transfer to paper towels and let cool slightly. Serve warm.

fingerfoods6

Artichoke-Parmesan Crostini

Ingredients

  • 8 slices (1/4 inch thick) baguette
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1 jar (6 1/2 ounces) marinated artichoke hearts, drained, rinsed, and patted dry
  • 1/4 cup shredded Parmesan cheese, plus more for garnish (optional)
  • 1 tablespoon chopped fresh parsley

Directions

Preheat oven to 350 degrees F.

Make crostini: Brush baguette slices on both sides with a total of 1 tablespoon oil; season with salt and pepper. Place on a baking sheet, and bake, turning over once, until golden, 10 to 12 minutes. Cool.

Meanwhile, make topping: Finely chop artichokes, and combine in a bowl with Parmesan, parsley, and remaining tablespoon oil.

Dividing evenly, spoon topping on crostini and garnish with additional Parmesan, if desired.

fingerfoods7

Shrimp Salad Canapes

Ingredients

  • 2 cups water
  • 1 cup dry white wine, such as Sauvignon Blanc
  • 2 teaspoons coarse salt
  • 1 dried bay leaf
  • 1 pound medium shrimp, peeled and deveined, tails removed
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon white-wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup plus 2 tablespoons creme fraiche or sour cream
  • 2 tablespoons finely chopped shallot
  • 2 tablespoons minced fresh chives
  • Thin crackers, for serving

Directions

Bring water, wine, 1 teaspoon salt, and the bay leaf to a boil in a medium saucepan. Reduce heat, and simmer for 5 minutes. Add half the shrimp, and cook until opaque, about 1 minute. Using a slotted spoon, transfer shrimp to a plate, and let cool. Repeat with remaining shrimp. Cut into 1/2-inch pieces.

Whisk together lemon juice, vinegar and remaining 1 teaspoon salt in a medium bowl. Pour in oil in a slow, steady stream, whisking until emulsified. Whisk in creme fraiche. Fold in shallot, chives and shrimp. Cover with plastic wrap, and refrigerate for at least 30 minutes (and up to 4 hours). Serve on crackers.


piemonte8

The Piedmont region stretches across the great Alpine arc: that includes the Pennine Alps and a portion of the Lepontine Alps. It includes two large hilly areas, the Langhe and the Monferrato. The Po River has its source in Piedmont and the region is crossed by several Alpine streams flowing into the Po. Many Alpine lakes dot the region. In the eastern section one can find two larger lakes: Lago Maggiore and Lago d’Orta. The regional capital is Turin. Other important cities are: Asti, Alessandria, Cuneo, Novara, Vercelli, Biella and Verbania.

Piedmont1

In Turin and in Susa interesting traces of the Roman era can be found. The religious Romanesque-Gothic architecture is remarkable: examples are the Abbey of Vezzolano, the Sacra di San Michele, the Abbey of Staffarda, St. Antonio di Ranverso, St. Andrea in Vercelli and other churches in Saluzzo, Chieri and Ciriè. The Baroque style has greatly influenced the appearance of most Piedmontese cities, especially in Turin.

Some of the major sites in Turin, include the Royal Armory, the Egyptian Museum, the second most important in the world after the one in Cairo, with historical remains of the ancient civilization. The Sabauda Gallery houses pictorial works of the Piedmontese, Dutch and Flemish schools, as well as some valuable Tuscan works, such as the Beato Angelico and the Pollaiolo. The Borgogna Museum houses the works of the local Renaissance painters and the Civic Museum is dedicated to local history and art.

piemonte2

This northwestern region of Italy, is famous for egg pastas, vitello tonnato, the boiled-meat dish, bollito misto—plus well known red wines like Barolo, Barbera and Barbaresco. Torino (Turin) is a city of interesting contrasts between old the world and the new. The name of Torino is widely recognized as home to the famous Shroud of Torino, housed in the Cattedrale di San Giovanni Battista (“Cathedral of Saint John the Baptist”), but it is also the center of operations for the automobile manufacturers, Lancia and Fiat. Torino’s appeal is heightened even more by the city’s excellent artisan chocolates, no doubt influenced heavily by their proximity to Switzerland.

The valleys and pasture lands, protected in large part by the Alps, offer the ideal locations for growing grains like wheat, corn and rice. The terraced hills lend themselves well to growing grapes and, subsequently, wine production. Freshwater fish and eels are popular in Piedmontese cooking. Pork and pork products are on the table, as is good beef. Cattle thrive in Piedmont, and the dairy industry is strong, creating a love of cheeses, cream, milk and butter. Locals also have a fondness for game meats hunted in the forests. White truffles grow wild there and their distinctive flavor adds earthiness to many recipes.

piemonte9

The preferred pasta is a narrow handmade noodle called tajarin. They are often simmered in beef broth and topped with butter, grated Grana Padano cheese and shaved truffles. Agnolotti Piemontesi, similar to ravioli, are also popular. These meat and herb filled dumplings are generally served with fresh sage fried in butter and topped with Parmigiano Reggiano.

The flatlands of Piemonte are Europe’s prominent supplier of Carnaroli rice and they are known for their creamy risotto dishes. It is cooked with butter and shaved truffles or made into panissa, a risotto flavored with red borlotti beans, Salam d’la Duja and pork rind. Frogs, meat or vegetables may also be used in rice dishes.

Piemonte produces large numbers of hazelnuts and they are put to good use in cakes and pastries, as well as torrone nougat and chocolates. Candied chestnuts, known as marron glacés, are famous worldwide. Other outstanding desserts include bonèt, a custard cake flavored with coffee or chocolate, panna cotta, a silky custard made with cream and caramel thickened with gelatin and torta gianduia, a decadent hazelnut and chocolate cake made with ground nuts instead of flour. Zabaione is a light custard made with Marsala wine and sweetened egg yolks.

Take a trip through the Piedmont region via the video below.

Piedmont Recipes To Make At Home

piemonte4

Zuppa di Cipolla al Vino Rosso

Ingredients

  • 1 tablespoon unsalted butter
  • 8 medium red onions, thinly sliced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup dry red wine
  • 6 cups chicken broth
  • 16 thin slices baguette
  • 1 cup freshly grated Fontina cheese

Directions

Melt the butter in a heavy, wide pot over medium heat. Add the onions and cook for 25 minutes, or until they are very soft and caramelized; stirring every few minutes to ensure they cook evenly.

Season with the salt and pepper, deglaze with the wine and cook for 5 minutes, scraping the bottom of the pan to incorporate all the liquid into the onions.

Pour in the broth and bring to a boil, uncovered. Cook for 30 minutes, uncovered, stirring once in a while.

Preheat the broiler.

Place 4 slices of baguette in each of 4 oven-proof soup bowls (preferably the sort with a handle). Scatter the Fontina over the bread.

Ladle the soup over the bread and place the dishes under the broiler. Broil the soup for 5 minutes or until the cheese is bubbly. Serve hot. Serves 4.

piemonte5

Maltagliati with Leek Sauce

6 servings

Ingredients

  • 1 lb all-purpose flour
  • 6 whole eggs
  • 6 leeks, trimmed, cleaned and thinly sliced
  • 2 tablespoons butter
  • 1 cup light cream (half & half)
  • ½ cup or more of grated Parmigiano Reggiano cheese
  • Salt to taste

Directions

Mix the flour and eggs in a mixing bowl or a food processor.

Roll the dough thin by hand or with a pasta machine. Cut the pasta into medium-size diamonds.

In a deep skillet, brown the leeks in the butter.

Cook the pasta in abundant boiling salted water. Fresh pasta cooks quickly in about 2-3 minutes.

Drain and add it to the pan with the  browned leeks.

Add the cream, mix well and finish with a handful of grated Parmesan cheese.

piemonte6

Pan Roasted Meat with Hazelnuts

Ingredients

  • Pork or veal tenderloin about 2 lbs.(800 grams)
  • 3 ½ oz (100 grams) hazelnuts, chopped plus extra for garnish
  • 2 tablespoons (50 grams) butter
  • 2 cups (1 pint) milk
  • Half an onion, diced
  • 3 tablespoons Marsala wine
  • Salt
  • 5 tablespoons (80 grams) Flour
  • Water

Directions

In a large pot, brown the onion in the butter. Push the onions aside and add the meat and let it brown on all sides.

Add the Marsala wine and let it completely evaporate. Season the meat with salt and add the milk and chopped hazelnuts .

Cover the pan and cook the tenderloin for at least 120 minutes. Remove the meat and set aside.

Prepare a roux by mixing the flour with enough water to make a paste, mix well.

Bring the sauce in the pan to a boil, then whisk in the roux and cook until the sauce thickens, whisking the entire time.

Cut the meat into slices and serve coated with the sauce. Garnish with hazelnuts.

Piemonte7

Salad of Roasted Peppers, Olives and Fontina

Ingredients

  • 3 large yellow bell peppers
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon Dijon-style mustard
  • 1 teaspoon red wine vinegar
  • Salt
  • White pepper
  • 2 tablespoons sliced, Italian green olives
  • ¼ pound fontina, cut into long strip

Directions

Arrange the peppers on a grill rack above a charcoal fire, on wire racks positioned over the burners of a gas or electric stove, 2 to 3 inches under a preheated broiler, or in an oven preheated to 400 degrees F. Roast them until they are charred all over and tender inside, turning them frequently to insure they blacken evenly, about 30 minutes in the oven, but less time by the other methods. Set aside to cool.

When the peppers are cool enough to handle, using your fingertips, peel off the skins. Cut the peppers in half and remove and discard the stems, ribs, and seeds (Do not do this under running water; it will wash away some of the delicious taste.) Cut the peppers lengthwise into ½-inch-wide strips and place in a bowl. Add the oil, mustard, vinegar, salt and pepper to taste, olives and cheese and toss gently to mix well. Serve at room temperature.

piemonte3

Baci di Dama (Lady Kisses) Cookies

Ingredients

  • 1 cup hazelnut flour (finely ground hazelnuts)
  • 1 3/4 cups all-purpose flour
  • 11 tablespoons cold butter
  • 1/4 cup sugar
  • Nutella (or any chocolate hazelnut spread)

Directions

In a mixing bowl combine the flours and the sugar. Cut the butter into small chunks and incorporate it into the flour mixture. It is best to use a wooden spoon or your fingers to completely mix the butter with the flour mixture to make the dough.

Place the dough in the refrigerator for 30 minutes. Then take it out and form small balls the size of a quarter. When placing them on the cookie sheet, press down slightly so that they are flattened on one side. They will form a dome shape: flat on one side, rounded on the other.

Bake at 350 degrees F, for about 20 minutes, or until they just start to brown. Remove to wire racks to cool.

After the cookies have cooled spread a thin layer of Nutella on the flat side of the cookie and place another cookie on top, making a sandwich.


colddinner

BEGINNING OF WINTER — By Leonid Afremov

The best winter recipes will warm you up inside and out, will warm your home and make your house smell fantastic.

Soups, stews, casseroles and chili are very versatile dishes. Not really in the mood to cook after a long day at work? Let your crock pot do the work for you. There are lots of crock pot recipes out there for stews, roasts, chicken, chili and more.

Even if your recipe doesn’t call for it, it’s easy to add or substitute any veggie or lean meat that you have in the refrigerator. These types of recipes usually make a lot of servings. You can always freeze leftovers in individual containers, so you’ll have a quick, pre-portioned meal for another day.

Below are five dinners guaranteed to help you warm up.

colddinner1

Sausage, Broccoli Rabe and Polenta

This dish is perfect for a cold winter night and is a complete meal all in one bowl.

Ingredients

  • 1 pound broccoli rabe, tough stems removed
  • 4 tablespoons olive oil
  • 1 1/2 pounds hot or mild Italian sausage
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1/4 cup dry white wine
  • 1 1/2 cups canned crushed tomatoes in thick puree (from a 14-ounce can)
  • 1 1/2 cups canned low-sodium chicken broth or homemade stock
  • 1/2 teaspoon dried thyme
  • 2 1/2 teaspoons salt, divided
  • 1/4 cup chopped flat-leaf parsley
  • 1/4 teaspoon fresh-ground black pepper
  • 4 1/2 cups water
  • 1 1/3 cups polenta or coarse/ medium cornmeal
  • Grated Parmesan cheese

Directions

In a large pot of boiling salted water, cook the broccoli rabe for 2 minutes. Drain thoroughly. Cut into 2-inch lengths.

In a large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the sausage links and cook, turning, until browned, about 10 minutes. Remove to a plate. When cool enough to handle, cut into slices.

Pour off all but 1 tablespoon of the fat from the pan. Reduce the heat to moderately low. Add the onion and garlic and cook, stirring occasionally, until translucent, about 5 minutes. Add the wine; bring to a simmer. Add the sausage slices, tomatoes, broth, thyme and 1 1/4 teaspoons of the salt. Bring to a simmer. Cook, uncovered, for 15 minutes. Add the broccoli rabe, parsley and pepper to the sauce; bring to a simmer.

Meanwhile, in a medium saucepan, bring the water and the remaining 1 1/4 teaspoons salt to a boil. Add the polenta in a slow stream, whisking. Whisk in the remaining 3 tablespoons oil. Reduce the heat and simmer, stirring frequently with a wooden spoon, until very thick, about 20 minutes. Serve in individual pasta bowls and pour the sausage/broccoli sauce over the top. Sprinkle with grated Parmesan cheese.

colddinner4

Winter Fish Chowder

Serve with some delicious crusty bread.

Ingredients

  • 2 medium red potatoes, peeled and cut into 1/2-inch dice
  • 2 cups water
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 2 dozen mussels, scrubbed
  • 16 littleneck clams, scrubbed
  • 2 slices of bacon, finely diced
  • 1 celery rib, finely diced
  • 1 tablespoon all-purpose flour
  • 1 cup half and half
  • 6 ounces skinless salmon fillet, cut into 1-inch cubes
  • 6 ounces white fish fillets, cut into 1-inch cubes
  • Salt and freshly ground pepper
  • 2 tablespoons chopped parsley

Directions

In a saucepan, cover the potatoes with the water and bring to a boil. Cover the pan and cook over moderate heat until the potatoes are tender, about 6 minutes. Remove from the heat and let stand, covered.

In a large saucepan, heat 1 tablespoon of the oil. Add half of the onion and garlic and cook over moderate heat until softened, 5 minutes. Add the wine and bring to a boil. Add the mussels, cover and cook over moderately high heat until they open, 3 minutes; transfer to a bowl. Add the clams to the saucepan, cover and cook. As the clams open, transfer them to the bowl. Strain and reserve the cooking liquid. Remove the mussels and clams from their shells and coarsely chop them.

Add the remaining 1 tablespoon of olive oil and the bacon to the pan and cook over moderate heat until crisp, 4 minutes. Add the celery and the remaining onion and garlic. Cover and cook over moderately low heat until softened, 7 minutes. Stir in the flour, then gradually whisk in the potato cooking water. Bring to a boil, whisking, and cook until thickened slightly.

Add the potatoes and the half and half and bring to a simmer. Add the salmon and fish and simmer over moderate heat, stirring a few times, until the fish is just cooked, 3 minutes. Add the mussels and clams and pour in their reserved cooking liquid, stopping before you reach the grit at the bottom; stir until heated through. Season with salt and pepper and add the parsley. Serve the chowder in bowls.

colddinner2

Gnocchi-Meatball Bake

A salad is all that is needed to complete this meal.

Ingredients

  • Nonstick cooking spray
  • 1 16 – ounce package shelf-stable potato gnocchi
  • 1 1/2 cups marinara sauce
  • 1 lb lean ground beef
  • 3/4 cup finely chopped onion, divided
  • 1 egg, lightly beaten
  • 2 tablespoons Italian seasoned  bread crumbs
  • 1/2 teaspoon dried oregano, crushed
  • 1/2 teaspoon dried basil, crushed
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon fennel seeds, crushed
  • 2 tablespoons olive oil, divided
  • 8 ounces fresh mushrooms, sliced
  • 1 medium green bell pepper, stemmed, seeded and diced
  • 1/2 cup shredded mozzarella cheese (2 ounces)

Directions

Preheat the oven to 350 degrees F. Lightly coat a 2-quart rectangular baking dish with cooking spray; set aside.

Cook gnocchi according to package directions. Drain. Transfer to a large bowl. Stir in marinara sauce; set aside.

Meanwhile, in a large bowl combine ground beef, ¼ cup chopped onion, egg, bread crumbs, oregano, basil, garlic powder and fennel seeds. Shape meat mixture into 24 equal balls, about 1 inch round.

In a large skillet heat 1 tablespoon olive oil over medium heat. Add mushrooms, bell pepper and the remaining onion; cook about 7 minutes or until tender. Add vegetables to the bowl with the gnocchi.

In the same large skillet heat the remaining oil over medium heat. Cook meatballs, half at a time, about 6 minutes or until cooked through (160 degrees F), turning occasionally. Transfer meatballs to the bowl with the gnocchi and vegetables. Gently stir to combine.

Pour gnocchi mixture into prepared baking dish. Cover with foil. Bake for 20 minutes. Sprinkle cheese on top. Bake, uncovered, about 10 minutes more or until cheese is melted and golden brown.

colddinner5

Tuscan Kale and White Bean Stew

A meatless option.

Ingredients

  • 1 cup fresh bread crumbs
  • 1/3 cup grated Parmesan cheese
  • 1 tablespoon plus 2 teaspoons olive oil, divided
  • 1 tablespoon unsalted butter
  • 8 oz. cremini mushrooms, quartered (2 cups)
  • 3 cloves garlic, minced
  • 2 bunches kale, stemmed, torn into bite-size pieces (8 cups)
  • 1 15.5-oz. can white beans, rinsed and drained
  • 1 cup vegetable broth
  • 1 teaspoon lemon juice

Directions

Combine bread crumbs, Parmesan and the 2 teaspoons of olive oil in small bowl. Set aside.

Heat remaining 1 tablespoon of olive oil and butter in large ovenproof skillet or Dutch oven over medium heat. Add mushrooms; increase heat to medium-high. Stir, cover pan, and cook 5 to 6 minutes, or until mushrooms are lightly browned, stirring occasionally.

Uncover the pan, add garlic and stir 30 seconds. Add kale, and cook 2 minutes, or until wilted.

Add beans, broth and 3/4 cup water. Cover, and simmer 6 to 8 minutes, or until liquid has reduced by about three-quarters. Stir in the lemon juice and remove from the heat.

Heat broiler to high. Sprinkle bread crumb mixture over stew and broil 3 minutes, or until topping is golden.

colddinners3

Stuffed Chicken Rolls

Serve with a vegetable side dish for a complete meal.

Ingredients

  • 4 (4-ounce) boneless, skinless chicken breasts, flattened to 1/4 inch
  • Coarse salt and freshly ground black pepper
  • 4 slices prosciutto, diced
  • 1 tablespoon olive oil
  • 12 ounces baby spinach
  • 4 ounces light cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 1 egg, slightly beaten
  • 1 ¼ cups Italian seasoned bread crumbs
  • 2 cups marinara sauce
  • 1 cup shredded mozzarella cheese

Directions

Preheat the oven to 425 degrees F. Spray the bottom of a baking dish with nonstick spray.

Sprinkle both sides of the chicken with salt and pepper.

Heat oil in a skillet over medium heat, add prosciutto and cook until crisp. Remove to a mixing bowl.

Add spinach to the skillet and stir until slightly wilted, about 2 minutes. Remove from heat.

Transfer wilted spinach to the bowl with the prosciutto. Add cream cheese, Parmesan and ¼ teaspoon of salt. Stir until thoroughly combined..

Divide spinach mixture evenly among the chicken breasts and spread over the surface. Roll up chicken, dip in egg and roll in breadcrumbs. Place chicken rolls seam side down in the prepared pan.

Bake 25 to 30 minutes. Remove from oven. Spoon on marinara sauce and sprinkle with mozzarella. Turn on the broiler and broil the chicken rolls 2 to 3 minutes, until the cheese melts.


leftovers

Today is Monday and you may be tired of heating up the turkey leftovers by now. There’s lots of ideas out there for using up the turkey but what about that leftover stuffing, veggies or cranberry sauce? Here are some easy ways to use them up.

Leftover cranberry sauce and turkey make a great lunchtime turnover

leftovers2

Turkey Cranberry Turnovers

Makes 8 turnovers

Ingredients

  • 1 cup cooked turkey breast, diced into small cubes
  • 1 box (15 oz/425 g) frozen puff pastry dough, defrosted
  • 2/3 cup Swiss cheese, cut into small cubes
  • 3 tablespoons (45 mL) chopped onion
  • 3/4 – 1 cup Cranberry Sauce

Directions

Preheat the oven to 400°F (200°C)

Flour the surface you will be working on. Roll one of the pastry sheets lightly to make the sheet an even thickness. Cut the sheet into 4 equal squares. Repeat with the second sheet of pastry.

Divide the turkey, cranberry sauce, onion and cheese equally among each pastry dough square.

Fold one corner of the square over to the opposite end (to make a triangle) and seal the edges with your fingers, pressing the pastry to merge the two edges. Use a fork and press the edges to further seal the turnovers.

Place the turnovers on a baking sheet and bake for 20 to 25 minutes, or until browned and puffed.

Leftover mashed potatoes make delicious potato pancakes for breakfast or as a side dish.

leftovers3

Crispy Mashed Potato Cakes

Ingredients

  • 2 cups cold mashed potatoes
  • 2 eggs, lightly beaten
  • 1 tablespoon cornstarch
  • 1/4 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh chives
  • Sour cream, for serving

Directions

Combine potatoes, eggs, cornstarch and garlic powder in a bowl. Form into 4 patties (about 1/4 cup of the potato mixture patted into 3 inch circles that are 1/2″ thick).

Heat the oil in a skillet over medium-high heat. Cook until the bottom is browned and crisp, about 3-4 minutes. Carefully turn the patties over and cook the second side until brown and crisp, 3-4 minutes.

Sprinkle with chopped chives and serve with sour cream, if desired.

I make bread stuffing with Italian sausage and the leftovers are delicious in a frittata for a quick weeknight dinner.

Leftovers4

Stuffing Frittata

Ingredients

  • 1 tablespoon olive oil
  • 2 cups leftover sausage stuffing
  • 1 cup shredded Italian fontina cheese
  • 8 large eggs
  • 1/2 cup milk
  • 2 tablespoons grated Parmesan
  • Salt and pepper
  • 2 tablespoons chopped fresh parsley leaves, divided

Directions

Preheat oven to  400°F (200°C)

Heat the oil in an ovenproof skillet over medium heat.

Add the stuffing to the pan and warm through.

Sprinkle with the grated fontina cheese.

In a medium bowl, whisk together the  eggs, milk, 1 tablespoon of parsley, salt and pepper to taste.

Pour the egg mixture over the stuffing and sprinkle with the Parmesan.

Carefully transfer the skillet to the preheated oven.

Bake until the eggs are set and the sides have puffed up a little bit and the cheese is golden, about 15 to 20 minutes.

Let rest before cutting.

Sprinkle with remaining fresh parsley.

Turn those leftover sweet potatoes into delicious waffles.

leftovers5

Sweet-Potato Waffles

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 2 teaspoons ground ginger
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon allspice
  • 1 1/2 cups milk
  • 1 cup leftover sweet potatoes, mashed
  • 4 large eggs
  • 3/4 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, melted, plus extra for brushing the waffle iron
  • Maple syrup, for serving

Directions

Preheat the oven to 200 degrees F. Place a wire rack on a baking pan and place in the oven.

In a large mixing bowl, combine the dry ingredients (flour through allspice).

In a medium bowl, whisk together milk, sweet potatoes, eggs and vanilla until combined. Stir sweet-potato mixture into flour mixture until combined. Stir in melted butter until just blended – some lumps will remain.

Heat a waffle iron to medium-high and lightly brush the grids with melted butter. Ladle about 1/2 cup batter into the center of the iron (grids should be full but not overflowing), close and cook until the iron stops steaming and waffles are golden brown, about 4 minutes (or make according to your manufacturer’s instructions).

Transfer waffles to the wire rack in the oven to keep warm. Repeat with remaining batter. Serve with maple syrup.

Turn those leftover Thanksgiving vegetables into soup.

leftovers1

Turkey Leftover Vegetable Soup

Ingredients

  • 8 cups turkey or chicken broth
  • 1 turkey carcass, all meat removed
  • 1 carrot, halved lengthwise, plus 1 carrot, minced
  • 1 whole stalk celery, plus 1 stalk, minced
  • 1 onion, halved, plus 1 onion, minced
  • 2 bay leaves, divided
  • 2-3 cups leftover turkey meat, diced into small pieces
  • 2 cloves garlic, smashed
  • 1 tablespoon olive oil
  • 3 cups leftover cooked Thanksgiving side vegetables ( Brussels sprouts, sweet potatoes, green beans, peas, etc)
  • 1 tablespoon chopped fresh sage

Directions

Put the broth, turkey bones, carrot halves, celery stalk, onion halves and 1 bay leaf in a large stockpot. Bring to a boil and then simmer, about 1 1/2 hours.

Before straining the broth, remove the large bones and carcass with tongs. Strain the broth through a sieve covered with wet cheesecloth. Discard the solids and set broth aside.

In a large soup pot, heat the garlic in the olive oil over medium heat. Add the minced carrots, celery and onions. Cook over medium-low heat until softened, 7 or 8 minutes.

Dice the leftover Thanksgiving vegetables. Add the sage to the soup pot along with the reserved turkey broth and the remaining bay leaf. Bring to a simmer. When simmering, add the diced leftover vegetables and diced turkey meat to the soup. Bring it back up to a simmer and cook for 5 minutes. Turn the heat off and cover. Allow to sit and steam for about 10 minutes.

Season with salt and pepper to taste.



godskidsharon

This WordPress.com site is the cat’s pajamas

Foodfulife

Genuinely good and tasty recipes

Emma eats Italian

Writings on Italian foodstuffs, from my plate to yours

Angie Mc's Reblog Love

a variety of interests and talents from voices that ring true and touch hearts.

With my heart in Abruzzo

Exploring my heritage in the green heart of Italy

DreamDiscoverItalia

Discovering Italy one trip at a time

From Alfredo's With Love

Fire in my hands - A passion for food in words, photos and recipes...

Joe Gande's Blog

Music, Food, Family, Italy, Thoughts, Life...

Young and Hungry

delicious doesn't have to be difficult

EATING WELL DIARY

A vegetarian's notes on healthy cooking

Lovely Delight Bite

For delicious moments......Find out about my secret special treats for yourself, family and friends

Poem and Dish

Poetry and Food Lover's Site...

News Anchor to Homemaker

From deadlines...to diapers and delicious dishes

Piglove

Adventures of Bacon and Friends

Shivaay Delights

Sharing my passion for cooking and baking ♡

Splendid Recipes and More

Food That Satisfies Your Palate

Andrews' Family Cookery & Household Management

Households that create happiness, and Foods that celebrate life

Back Road Journal

Little treasures discovered while exploring the back roads of life

Tuscas värld

Smaker, dofter och gömställen kring Medelhavet

Eating My Feelings

Because food just makes life so much better.

LauraLovingLife

Lover of cooking ~ Wanting to share my adventures in the kitchen!

Il mondo di Macdelice

Il blog rosa di Maria Cavallaro

Good Food Everyday

From the heart of the Mediterranean ....

Culinary Adventures of The Twisted Chef T

Recipes from My Kitchen to Yours!

therapy bread

no, not just bread: crafting edible creations as a way to feed the spirit, body, friends and family <3

healthy.yogi.mama

Fitness, recipes and babies in NYC

The Good, the Bad and the Italian

food/films/families and more

SOLE Food Kitchen

SUSTAINABLE. ORGANIC. LOCAL. ETHICAL. THAT'S HOW WE ROLL.

vinicooksveg

Amazing & fun.........Indian cooking!!

LOVE-the secret ingredient

Like to cook? Like to eat? Be a part of the conversation.

Chocolate Spoon & The Camera

A clumsy newbie in the kitchen. Una principiante ai fornelli.

An eye for food

Food is to be admired as well as desired. It should speak to you visually and make you want to taste it!

mycookinglifebypatty

Adventures in Healthy Living

Things My Belly Likes

Where eating to live and living to eat are not mutually exclusive

Our Growing Paynes

A journey about gardening, cooking, and knitting.

gotta get baked

musings of a baking fiend

thewhitedish

Let's talk recipes, great food and FITNESS!

on the road with Animalcouriers

pet transport through Europe and beyond

jittery cook

recipes worth sharing

charuyoga

vibrant inspiring nourishing yoga

pattytmitchell

site for Patricia Mitchell, author

Something Sweet Something Savoury

Family friendly recipes from a chaotic kitchen

Follow

Get every new post delivered to your Inbox.

Join 1,897 other followers

%d bloggers like this: