Healthy Italian Cooking at Home

Category Archives: cake

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Cuneo (Italian) or Coni (French) is a province in the southwest section of the Piedmont region of Italy. The province has an interesting history. Nicknamed the town of seven sieges, it still retains the organization plan of a military town. It was once surrounded by massive walls, had large squares and contained magnificent palaces for wealthy aristocrats.

Originating in the 12th century, it was first built as a fortified town. Its location, in a naturally strategic position protecting the roads to France through the Tenda and Maddalena passes, made it a natural choice to be used as a military location. The French eventually demolished the walls and you can tell where the old walls were, as they are now the main streets in the province. During World War II, Cuneo was one of the main sites in the country of partisan resistance against the German occupation of Italy.

Pedestrian crossing and big plaza at city center under cloudy sky at rainy day in Cuneo, Italy.

Pedestrian crossing and big plaza at city center in Cuneo, Italy.

Sections of this province were part of France until 1947. Cuneo borders the French region of Provence-Alpes-Côte d’Azur on the west, the province of Turin on the north, the province of Asti to the east and Liguria to the south. It is also known as the Provincia Granda (the big province) because it is the third largest province in Italy and the largest one in the Piedmont region. It is also the capital of the province. This has created problems in the past for inhabitants in the eastern sections of the province, who are frustrated by the long trip to Cuneo every time they have business with the provincial government. The issue of dividing the province into two has been brought up several times.

Chianale (Cuneo, Val Varaita, Piedmont, Italy), old typical mountain village in the Italian ALps at summer

Chianale (Cuneo, Val Varaita, Piedmont, Italy), an old mountain village in the Italian ALps at summer

The province’s beautiful landscapes offer great variety that include valleys, hills and wildlife reserves. Some 75% of the area is mountainous. The Maritime Alps Natural Park with its high-altitude lakes and the Rio Martino Cave with its spectacular waterfall are distinctive sites in the province. Italy’s first forestry commission was established by the local government of Cuneo.

The economy is primarily based on the agricultural produce of the area, especially the wine industry.  Engineering, paper products, metallurgy, rubber and cattle also play an integral role in its local financial system.

The Tour de France travels through here, as well.  The Italian leg of the Tour often goes from Digne-les-Bains in France to Prato Nevoso in Piedmont, followed by a rest day in Cuneo.  From there, bikers head on to Jausiers in France.

The majority of the region’s winemaking (about 90%) takes place in the southern part of the Piedmont region in Cuneo, Asti and Alessandria. The best-known wines from the area include Barolo and Barbaresco. They are made from the Nebbiolo grape. The Piedmont region is located in the foothills of the Alps forming its border with France and Switzerland. In addition to the vast mountainous terrain, the Po Valley consumes a large area of the region. The valley and the mountains contribute to the area’s noted fog cover which aides in the ripening of the Nebbiolo grape (which gets it name from the word nebbia meaning “fog”).

Although the winemaking regions of Piedmont and Bordeaux (France) are very close in latitude, only the summertime temperatures are similar: the Piedmont wine region has a colder, continental winter climate and significantly lower rainfall due to the rain shadow effect of the Alps. Vineyards are typically planted on hillsides with warmer south-facing slopes.

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One of the most commonly used meat in the local cuisine is veal. It is the main feature of festivals, such as the Fiera del Bue Grasso, which attracts thousands of visitors in December each year. The province of Cuneo also produces Italy’s only pork-free sausage. Pig farming, however, provides the ingredient for the famous Cuneo raw ham, which also has a well-known cooked variety.

Il Grande Fritto Misto” (the Great Mixed Fry), one of the most characteristic dishes of the Cuneo region, is made with veal and pork, to which vegetables, semolina and fruit are added. Provincial meat products also include: Morozzo capon, Sambuco lamb and Langa lamb; Piedmontese blond chicken and Saluzzo white chicken. Famous products include the Alba White Truffle, Castelmagno, Raschera, Bra and Murazzano, Toma Piemontese, Grana Padano and Gorgonzola Are cheeses, which are all produced in the province.

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The cultivation and processing of chestnuts, both brown and white varieties, is a heritage of the area’s mountain tradition. They are used in pastry making and as an ingredient in other dishes. Hazelnuts are grown in the hills and form the main ingredient of Torrone di Alba and the region’s very famous glacè chestnuts and hazelnut cakes. “Alba torrone” (nougat); “paste di meliga” (cornflour cookies), which are also known as “Batiaje” because they are often made for baptisms and “baci di Cherasco” (hazelnut chocolates) are well-known desserts.

If you have a sweet tooth, Cuneo can help satisfy your cravings. The town’s specialty is Cuneesi al rhum, chocolates with a rum-based filling. The most widely known brand is Arione, a favorite of Ernest Hemingway.

Risotto with Hazelnuts and Castelmagno Cheese

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Ingredients for 4 people:

  • 14 oz (400g) risotto rice  (carnaroli)
  • 3 ½ oz (100g) hazelnuts
  • 3 ⅛ oz (90g) Castelmagno cheese, diced
  • 1 ¾ oz (50g) butter
  • ½ cup dry white wine
  • 1 onion, finely chopped
  • 4 ¼ cups (1 liter) hot broth (vegetable or meat)
  • 1 sprig of rosemary
  • Salt and pepper

Directions

Toast the hazelnuts in a 350 degree F oven for about ten minutes. Cool and rub the skins off with a kitchen towel. Set aside.

Heat the butter in a deep saucepan and cook the onion until tender.

Add the rice and rosemary. Toast the rice for a minute then add the white wine.

When the wine has evaporated completely add a ladle of hot broth and stir gently with a wooden spoon until the broth is absorbed.

Continue adding the broth until it is all absorbed. Halfway through cooking add half of Castelmagno cheese and half of the hazelnuts.

When the rice is cooked, add salt and pepper to taste and the remaining the remaining cheese.

Garnish the dish with the remaining hazelnuts and serve.

Meatballs Cuneo Style

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Serves 4

Ingredients

  • 1 pound ground veal
  • 1 apple, peeled and grated
  • 1 egg
  • 1/4 teaspoon salt
  • Flour
  • 2 tablespoons olive oil
  • 1/2 cup red wine

Directions

In a bowl combine the veal, grated apple, egg and salt. With wet hands form small meatballs. Coat each one in flour and set aside.

Heat the olive oil in a large sauté pan and brown the meatballs evenly, then add the wine. Cover the pan and cook over low heat for 20 minutes. Serve hot.

Peperonata

cuneopeppers

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, sliced
  • 1 cup chopped canned Italian tomatoes
  • 6 bell peppers (3 red and 3 yellow) seeded and cut into ½ inch size strips
  • 3/4 cup red wine
  • Salt
  • 1/2 jalapeno, seeded and chopped
  • 2 cloves garlic, minced
  • 1/4 cup chopped basil leaves
  • 1/4 cup chopped parsley
  • ½ teaspoon salt

Directions

Heat the olive oil in a large skillet over medium heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic, tomatoes, jalapeno and bell peppers and cook briefly. Add the red wine and salt. Cover and cook, stirring occasionally, about 10 minutes.

Remove the lid and continue cooking, stirring occasionally, another 10 to 15 minutes. Check frequently toward the end of the cooking time, so the peppers do not stick to the bottom of the pan.

Stir in the herbs and taste for salt and heat through, about 2 minutes. Serve warm as a side dish.

Bunet di Cuneo (Baked Chocolate Pudding)

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Ingredients

  • 1/3 cup (70 g) sugar
  • 1 tablespoon water
  • 6 eggs
  • 1 cup (250 g) sugar
  • 2/3 cup (50 g) unsweetened cocoa powder
  • 3/4 cup (100 g) Amaretti cookie crumbs
  • 3 cups (750 ml) milk

Directions

Put the 1/3 cup sugar and water in a heavy skillet over a low heat. Stir with a wooden spoon and cook until the mixture is a syrup and the color of honey.

Remove from the heat and pour the syrup into a 9 inch loaf pan. Swirl the liquid in the pan around to coat all the edges.

Beat together the eggs and 1 cup sugar.

Add the cocoa and Amaretti cookie crumbs. Stir well.

Add the milk, stirring gently but thoroughly.

Pour into the loaf pan and set in a larger baking pan with at least 1 inch (2.5 cm) of boiling water.

Bake at 400° F (200° C) for 1 hour.

Cool to room temperature before chilling overnight.

To serve, slide a knife around the outer edges and invert onto a platter. Cut into thick slices to serve.

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Just because you’re trying to eat healthy doesn’t mean you can’t have dessert. You just have to choose carefully. High fat ingredients contain saturated fat and they can cause higher cholesterol levels in the body. Desserts and sweets don’t have the nutritional value that other foods do, but if you stick with healthier recipes and less-frequent, reasonable portions, desserts can fit into your healthy eating plan. Make fruit a part of your dessert menu as much as possible, whether it is the dessert itself or is part of a recipe. Although fruit is high in carbohydrates, it’s also filled with vitamins, minerals and fiber. If you crave something more, try adding fruit to sugar-free gelatin or mixing up a quick fruit salad. You will be amazed at how delicious these healthy dessert recipes taste.

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Almond Brown Rice Pudding

Serves 6

Ingredients

  • 1/2 cup pitted dates
  • 1 cup uncooked brown rice
  • 4 cups unsweetened vanilla almond milk
  • 1/2 cup raisins
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup toasted, chopped slivered almonds

Directions

Place dates in a bowl and pour 1/2 cup boiling water over them. Let soak 15 minutes, then transfer dates and water to a blender and puree until smooth to make a date syrup.

Bring rice and almond milk to a boil in a medium saucepan. Reduce heat to medium-low and simmer until rice is cooked and has absorbed most of the almond milk, stirring occasionally, about 45 minutes.

Stir date syrup, raisins, vanilla extract, almond extract, cinnamon and almonds into the cooked rice and serve warm or cold.

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Pumpkin-Peanut Butter Cookies

Makes 3 1/2 dozen cookies

Ingredients

  • 1 cup unsalted dry roasted peanuts
  • 1/2 cup rolled oats
  • 1/2 cup unsweetened cocoa powder
  • Pinch of fine sea salt
  • 3/4 cup pumpkin purée (not pumpkin pie mix)
  • 1/2 cup natural creamy peanut butter
  • 2 teaspoons pure vanilla extract
  • 1 cup finely chopped pitted dates (6 ounces whole dates)

Directions

Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.

Combine peanuts and oats in the bowl of a food processor. Pulse about 25 times to create a coarse meal. Add cocoa and salt and pulse a few more times to combine.

Put pumpkin purée and peanut butter in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until the peanut butter and pumpkin are incorporated, scraping down the sides of the bowl as necessary, about 2 minutes.

Add vanilla and dates and mix until combined, about 1 minute. On low-speed, slowly add the dry ingredients to the peanut butter mixture. Mix until completely combined, forming a dense dough.

Scoop up tablespoons of dough and roll them into balls. Arrange on the prepared baking sheets about 1 inch apart. Press down on the balls with the back of a fork first in one direction and then in the other to form a checkerboard design on each cookie.

Bake until the cookies are firm and dried, about 12 minutes. Cool cookies on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely. Place cooled cookies in an airtight container and store at room temperature up to 4 days or refrigerate up to 1 week.

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Carrot-Almond Cake

Serves 12

Ingredients:

  • 1/2 cup vegetable oil, divided, plus more for the pan
  • 3 cups grated carrots, divided
  • 1 3/4 cups almond flour, divided
  • 1 1/4 cups all-purpose flour, divided
  • 1 cup light brown sugar, divided
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 cup light sour cream
  • 1 teaspoon pure vanilla extract
  • 3 eggs

Directions

Preheat the oven to 350°F. Oil an 8 x 8-inch baking pan and line the bottom with parchment paper.

In a medium bowl, make the crumb topping by combining 1 cup carrots, 1/4 cup almond flour, 1/4 cup all-purpose flour, 1/4 cup sugar and 1 tablespoon oil; set aside.

In a large bowl, whisk together remaining 1 1/2 cups almond flour and the 1 cup all-purpose flour, baking powder, baking soda and salt.

In a second large bowl, whisk together sour cream, vanilla, eggs, remaining 3/4 cup sugar and remaining oil. Add flour mixture to the large bowl and whisk again until incorporated; fold in the remaining 2 cups carrots.

Transfer to the prepared pan and scatter crumb topping over the top. Bake until the cake springs back in the middle when pressed, and is deep golden brown, 50 to 60 minutes.

Set aside to let cool until warm, then remove from the pan and transfer to a plate, discarding the parchment paper. Cut into squares or wedges and serve.

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Sweet Potato Apple Pie

Serves 8

Ingredients

  • 1 1/2 pounds sweet potatoes (about 2 medium)
  • 1 (9 to 9 1/2-inch) unbaked pie shell
  • 3/4 cup milk
  • 1/2 cup packed brown sugar
  • 1 tablespoon all-purpose flour
  • 3 eggs, lightly beaten
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon fine sea salt
  • 1 Granny Smith apple, peeled, cored and cut into thin slices

Directions

Preheat the oven to 400°F. Prick sweet potatoes with a fork and place them on a rimmed baking sheet lined with parchment paper. Bake about 1 hour or until very tender. Remove from the oven and let cool.

Line pastry shell with parchment paper or foil and fill with pie weights or dried beans. Bake on the lower rack of the oven about 15 minutes or until just starting to set. Remove the weights and continue to bake 10 to 12 minutes or until lightly golden. Cool on a wire rack 10 minutes.

Reduce the oven temperature to 350°F.

Meanwhile, peel sweet potatoes and transfer flesh to the bowl of a food processor. Discard skins. Process until potatoes are puréed. Transfer 1 1/4 cups purée to a large bowl. Add milk, sugar, flour, eggs, cinnamon, ginger, nutmeg and salt and whisk until combined and smooth.

Layer apple slices in concentric circles in the bottom of the cooled crust. Pour sweet potato filling into the crust over the apples. Bake about 50 minutes or until just set in the center of the pie.

Let cool to room temperature on a wire rack. Serve or chill in the refrigerator until ready to serve.

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Pear Crumble

6 servings

Ingredients

  • 1/2 cup regular rolled oats
  • 2 tablespoons whole wheat pastry flour
  • 3 tablespoons packed brown sugar, divided
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon cold butter, cut into small pieces
  • 3 medium pears, cored and cut into thin wedges
  • 2 tablespoons water
  • 1 tablespoon fresh lemon juice
  • Frozen vanilla yogurt

Directions

Preheat the oven to 350 degrees F.

In a medium bowl combine oats, flour, 2 tablespoons brown sugar and cinnamon. Mix with a fork until combined. Add the butter and work it in with your fingers, a fork or a pastry blender until the mixture begins to form clumps.

In a large bowl toss the pears with the water, lemon juice and remaining 1 tablespoon brown sugar. Transfer pear mixture to a 9-inch pie plate. Sprinkle the oat mixture evenly over the pears.

Bake for 40 to 45 minutes or until the topping is golden and the pears are tender. If desired, serve warm with frozen yogurt.

Tip
To make individual servings, prepare as above, except divide the pear mixture among six 6-ounce custard cups or ramekins. Sprinkle with oat mixture and bake about 35 minutes or until the pears are tender. Serve as above.


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Just because summer is over and the season for berries, peaches and melons has passed, it doesn’t mean you can’t enjoy fruit desserts. Fall brings us apples, plums, pears, figs, grapes and pumpkins. No matter which fruit you pick up at the market, there are so many delicious desserts that you can make. A warm apple pie, a sweet plum tart or a delicious pear crisp are all terrific to enjoy on a cool fall night.

Apple Bars

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Makes 20 bars

Ingredients

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 eggs, lightly beaten
  • 1 ¼ cups vegetable oil
  • 2 teaspoons vanilla
  • 3 medium Granny Smith apples, peeled and chopped (3 cups)
  • 1 cup chopped pecans or walnuts, toasted or cinnamon chips
  • Whipped cream or frozen yogurt (optional)

Directions

Preheat oven to 350 degrees F. Grease a 13 x 9 x 2 inch baking pan; set aside.

In a very large bowl combine flour, sugar, baking soda, salt, and cinnamon. Make a well in center of flour mixture; set aside.

In a medium bowl combine eggs, oil, and vanilla. Stir in apples and nuts. Add egg mixture in the well in flour mixture, stirring just until moistened (batter will be thick). Spread batter evenly in the prepared pan.

Bake for 50 to 55 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 1 hour to serve slightly warm, or cool completely. If desired, top each serving with whipped cream or frozen yogurt

Plum Galettes

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8 servings

Ingredients

  • 2 ounces light cream cheese
  • 1 egg yolk
  • 2 tablespoons low-sugar orange marmalade
  • 1/2 teaspoon ground ginger
  • 1 recipe Galette Pastry, recipe below
  • 4 medium plums, pitted and cut into 1/4-inch-thick slices
  • 2 tablespoons almonds or walnuts, chopped
  • Milk, for brushing the pastry
  • 4 teaspoons honey

Directions

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper; set aside.

In a medium bowl beat cream cheese with an electric mixer on medium to high-speed. Beat in egg yolk, orange marmalade and ginger.

Prepare pastry:

Divide the pastry dough into four portions. On a lightly floured surface, roll each dough portion into a 7-inch circle. Spread each portion with one-fourth of the cream cheese mixture, leaving a 1-inch border. Top with plum slices and almonds. Fold border up over the filling, pleating pastry as necessary to fit.

Place galettes on prepared baking sheet. Brush tops and sides of the crust with milk.

Bake about 30 minutes or until the crust is golden brown. Serve warm. Cut each in half and drizzle with honey.

Galette Pastry

Ingredients

  • 4 tablespoons butter, divided
  • 1 ¼ cups all-purpose flour
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 2 tablespoons cold water

Directions

In a small saucepan heat and stir 2 tablespoons of the butter over medium heat until light brown; set aside to cool slightly.

In a medium bowl stir together all-purpose flour, sugar and salt. Using a pastry blender, cut in the 2 remaining tablespoons of butter and the browned butter until the mixture resembles crumbs.

Sprinkle 1 tablespoon cold water over part of the mixture; toss gently with a fork. Push moistened dough to the side of bowl. Repeat moistening flour mixture, using 1 tablespoon cold water at a time, until all of the flour mixture is moistened (2 to 3 tablespoons total). Form dough into a ball.

Pumpkin  Cream Cheese Cupcakes

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24 cupcakes

Ingredients

Cake Batter

  • 4 large eggs
  • 1 can (15 oz.) pumpkin puree, not pie mix
  • 2 cups sugar
  • 1 cup vegetable oil
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Filling

  • 1 package (8 oz.) light cream cheese, softened
  • 1/4 cup sugar
  • 1 large egg

Directions

Preheat oven to 350° F. Place paper liners in 24 muffin cups.

For the filling:

In a medium bowl, beat cream cheese and sugar until smooth.

Add the egg and beat on low just until combined.

For the cupcakes:

In a large bowl, beat the pumpkin, sugar, oil and the 4 eggs until well blended.

In small bowl, combine the flour, baking powder, cinnamon, baking soda and salt. Gradually beat into the pumpkin mixture until blended.

Fill the muffin cups one-third full with batter.

Drop a tablespoonful of filling into the center of each cupcake and then cover with the remaining batter.

Bake at 350°F for 20-25 minutes or until a toothpick inserted in the pumpkin portion comes out clean.

Cool for 10 minutes before removing from the pans to wire racks to cool completely.

Store cupcakes in the refrigerator.

Pear Crisp

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6 servings

Ingredients

  • 5 cups thinly sliced pears
  • 2 tablespoons granulated sugar

Topping

  • 1/2 cup regular rolled oats
  • 1/2 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1/4 cup butter
  • 1/4 cup chopped nuts

Directions

Preheat the oven to 375 degrees F. Coat a 2-quart square baking dish with nonstick cooking spray. Mix the sliced fruit with the granulated sugar and place in the prepared baking dish.

For the topping:

In a medium bowl stir together the oats, brown sugar, flour and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in the nuts.

Sprinkle topping evenly over the fruit.

Bake for 30 to 35 minutes or until the fruit is tender and the topping is golden. If desired, serve warm with frozen yogurt.

Grape Cake with Wine Sauce

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Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup fine grind, yellow cornmeal, plus extra for dusting the pan
  • 1 ½ teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 2/3 cup sugar
  • 1/2 cup extra virgin olive oil
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest
  • 2 cups red and green seedless grapes

Wine Sauce

  • 4 cups fruity white wine, such as Riesling

Directions

Preheat oven to 350° F. Spray a 9-inch round baking pan with cooking spray and dust with the extra cornmeal. Shake the pan to evenly coat all sides and the bottom and tap out the excess.

Stir together the flour, cornmeal, baking powder and salt in a mixing bowl. Set aside.

Place eggs and sugar in the bowl of an electric mixer and beat on medium-high speed until light and fluffy, about 3-5 minutes. Turn mixer to low-speed and slowly add in the olive oil.

Beat in the milk, vanilla extract and orange zest until well incorporated, about 1 minute.

Slowly incorporate the flour mixture into the wet mixture, a half cup at a time, while mixing on low-speed until all the dry ingredients are incorporated.

Using a spatula, transfer the batter to the prepared baking pan. Disperse the grapes evenly over the top of the batter.

Bake for 50-60 minutes or until a toothpick inserted into the cake comes out clean and the cake is golden brown.

Remove the pan from oven and place it on a wire rack to cool for 5–10 minutes. Turn pan over and remove the cake. Let the cake cool completely, grape side up, on the wire rack.

Place the wine in a heavy saucepan over medium-high heat. Bring to a boil, reduce heat to medium low and allow the wine to simmer until it has reduced by half, about 15-20 minutes.

Remove from the heat and keep warm until ready to serve.

To serve, slice the cake and drizzle the wine reduction over the cake.


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Gluten is a general name for the proteins found in wheat (durum, emmer, spelt, farina, farro, kamut, khorasan and einkorn), rye, barley and triticale. Gluten helps foods maintain their shape, acting as a glue that holds food together. Gluten can be found in many types of foods. Cutting out gluten from your diet may seem like a difficult and limiting task. Fortunately, there are many healthy and delicious foods that are naturally gluten-free, such as

  • Fruits
  • Vegetables
  • Meat and poultry
  • Fish and seafood
  • Dairy
  • Beans, legumes, and nuts

There are also many naturally gluten-free grains that you can enjoy in a variety of creative ways. Gluten free flours are made from the grains below. Nut flours are ideal for making desserts. Many of these grains can be found in your local grocery store.

  • rice
  • cassava
  • corn
  • soy
  • potato
  • tapioca
  • beans
  • sorghum
  • quinoa
  • millet
  • buckwheat groats (also known as kasha)
  • arrowroot
  • amaranth
  • teff
  • flax
  • yucca
  • gluten-free oats
  • nut flours

A gluten-free diet is primarily used to treat celiac disease. I have friends who have celiac disease, so I have acquired several recipes I can make when they come over for a visit.

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Carrot, Orange and Ginger Soup

Serve with gluten-free rolls and a salad.

6 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 pinch dried red pepper (chili) flakes
  • 1 yellow onion, diced
  • 2 tablespoons minced fresh ginger
  • 4 carrots, peeled and diced
  • 2 russet potatoes, peeled and diced
  • 2 cups low-sodium vegetable broth
  • 3 cups water
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cardamom
  • 1 orange (juice and zest)
  • Salt and pepper (to taste)

Directions

Place a soup pot over medium heat for about 30 seconds. Add olive oil, red pepper flakes, onion and ginger and quickly sauté for 2 or 3 minutes or until the onion is translucent.

Add carrots, potatoes, broth, water, thyme and cardamom. Bring to a boil; reduce heat and cook until the carrots and potatoes are soft, 12–15 minutes.

Remove the pan from the heat and purée the soup with a hand immersion blender until smooth.

Add orange juice, zest, salt and pepper to taste. Return the pan to the stove-top and heat through.

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Spaghetti with Artichokes, Olives, Tomatoes and Capers

Serve with sautéed zucchini.

3 servings

Ingredients

  • 8 ounces brown rice spaghetti
  • 1/3 cup extra-virgin olive oil
  • 4 cloves garlic, chopped
  • 2 cups artichoke hearts in water, drained and quartered (about 1 ½ cans)
  • 1/2 cup pitted olives, drained and quartered
  • 1 tablespoon capers, rinsed and drained
  • 1 pint cherry or grape tomatoes, halved lengthwise
  • 1/4 teaspoon freshly ground black pepper
  • 1 lemon
  • 2 tablespoons chopped fresh parsley
  • Freshly grated Pecorino Romano cheese, for garnish

Directions

Bring a large pot of salted water to a boil. Add spaghetti, stirring to prevent sticking. Cook al dente, 12–15 minutes.

While spaghetti cooks, place olive oil and garlic in a saucepan over medium-high heat.

Saute until the garlic just begins to color, about 2 minutes. Add artichoke hearts, olives, capers, tomatoes and pepper, stirring to warm through. Remove from the heat and cover to keep warm.

Grate zest from the lemon and combine with the parsley, along with 1 tablespoon lemon juice.

When the spaghetti is done, drain and transfer to a warm serving dish.

Stir zest-parsley mixture into the hot artichoke mixture and pour over spaghetti. Toss thoroughly and serve at once, topped with freshly grated Pecorino Romano.

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Paprika and Garlic Roasted Chicken

Roast chunks of butternut squash or fingerling potatoes in place of the sweet potatoes alongside the chicken, if you wish. Add a green salad tossed with an Italian vinaigrette.

4 servings

Ingredients

  • 1 (4- to 5-pound) roasting chicken
  • 1 small apple
  • 1 small onion, peeled
  • 3 tablespoons canola oil
  • 1 tablespoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons minced garlic
  • 2 large carrots, peeled and cut into 2-inch lengths
  • 2 medium sweet potatoes, peeled and cut into 3/4-inch wedges

Directions

Preheat the oven to 375ºF. Place chicken on a rack in a 9 x 13-inch roasting pan. Quarter the apple and onion and place the chunks in the chicken cavity.

Stir oil, paprika, cumin, salt, pepper and garlic in a small bowl to form a paste. Rub paste all over the chicken and under the skin.

Roast chicken for 30 minutes. Add carrots and sweet potatoes and roast for 60 minutes or until juices run clear when a thigh is pierced with a knife.

Transfer to a serving platter and let rest for 15 minutes before carving. Garnish with rosemary sprigs.

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Gluten-Free Meatloaf

Serve with mashed potatoes and a green vegetable.

Serves 8

Ingredients

  • Non-stick olive oil cooking spray
  • 2 pounds lean ground beef
  • 1/2 cup rice crackers, crumbled
  • 1 yellow onion, 1/2 chopped and 1/2 thinly sliced
  • 1 cup grated carrots
  • 1 egg , lightly beaten
  • One 8 ounce can tomato sauce, divided
  • 1 tablespoon gluten-free yellow or Dijon mustard
  • 1 tablespoon gluten-free Worcestershire sauce
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons brown sugar

Directions

Preheat the oven to 400°F. Lightly coat a 9-inch loaf pan with cooking spray; set aside.

In a large bowl, combine beef, cracker crumbs, chopped onion, carrots, egg, 1/4 cup of the tomato sauce, mustard, Worcestershire, salt and pepper. Transfer mixture to the prepared pan.

In a small bowl, combine remaining tomato sauce with the brown sugar. Pour over meatloaf and scatter sliced onion over the top.

Place the pan on a baking sheet and bake until cooked through and deep golden brown, about 1 hour. Set aside to let cool for 10 minutes before slicing and serving.

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Spiced Beef or Fish Steaks

Serve with oven roasted asparagus and rice pilaf. This recipe also works well with fish steaks, just substitute equal weight fish steaks, such as halibut, cod or swordfish, for the beef. Use the same procedures and seasonings as directed below.

4 servings

Ingredients

  • 4 (4-ounce) boneless beef tenderloin, sirloin or rib steaks, cut 1 inch thick
  • White rice flour
  • 2 tablespoons olive oil
  • 3 teaspoons minced fresh ginger
  • 2 tablespoons brown sugar
  • 1/2 teaspoon dried red pepper (chili) flakes
  • 1 cup orange juice
  • 2 tablespoons fresh thyme leaves

Directions

Dust steak with the rice flour and sprinkle with salt and pepper. Heat oil in a large skillet over medium-high heat.

Add steaks; brown on both sides until cooked, 3–4 minutes per side. Remove to a plate and keep warm.

Add ginger to the skillet; cook 30 seconds, scraping up brown bits. Add brown sugar, red pepper flakes and orange juice; stir to blend.

Bring to a boil and cook, stirring occasionally until slightly reduced, about 5 minutes. Return steak and juices to the pan.

Simmer until warmed through and sauce thickens, about 3 minutes. Sprinkle with thyme and serve.

Desserts

glutenfree6

Pecan Custard Pie

Serves 8

Ingredients

  • Non-stick cooking spray
  • 2 cups pecan halves, divided
  • 1 tablespoon high heat oil (safflower, grapeseed or coconut oil)
  • 1 tablespoon plus 1/2 cup pure maple syrup
  • 2 cups cooked, mashed butternut squash or pureed pumpkin
  • 3 large eggs
  • 1 cup unsweetened soy milk, almond milk or coconut milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Directions

Preheat the oven to 350°F. Coat a deep 9-inch pie pan with cooking spray and set aside.

In a food processor, coarsely grind 1 1/2 cups of the pecans until pea-sized. Add oil and 1 tablespoon of the maple syrup. Pulse just until well combined then transfer pecan mixture to the prepared pie pan and press into the bottom of the pan; set aside.

In the food processor, purée squash with eggs, soy milk, remaining 1/2 cup maple syrup, cinnamon, nutmeg and salt. Pour filling over the pecan crust in the pie pan and bake for 30 minutes.

Meanwhile, finely chop remaining pecans. Sprinkle pecans along the outer edges of the pie and return to the oven for another 30 minutes, or until the filling is set and firm. Cool pie on a rack then transfer to the refrigerator to chill before serving.

For best results, chill the pie until very cold before cutting. Serve with whipped cream or a scoop of ice cream, if you like.

glutenfree7

Italian Cornmeal Cake

Serves 8

Ingredients

  • 1/2 cup (1 stick) unsalted butter , softened, plus more for the pan
  • 3/4 cup sugar
  • 2 large eggs
  • 1/2 cup full fat ricotta cheese
  • 1 cup ground almonds or almond meal/flour
  • 2 teaspoons gluten-free vanilla extract
  • 1/2 cup freshly squeezed orange juice
  • Zest of 1 orange
  • 1 cup yellow cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • Sweetened mascarpone cheese and fruit for toppings

Directions

Preheat the oven to 375°F. Lightly butter a 9-inch spring-form baking pan.

In a large bowl, beat butter until light and creamy. Add sugar and beat until fluffy. Add eggs, one at a time, mixing well after each addition.

Mix in ricotta, almonds, vanilla, orange juice and zest. Mix cornmeal with baking powder and salt in a separate bowl and fold into the batter.

Pour mixture into the prepared pan and bake 35 to 40 minutes or until set and firm. Remove from the oven and allow the cake to cool. Cut into wedges and serve with a tablespoon of mascarpone cheese and seasonal fruit.

glutenfree8


fallfruitcover

Apples
Look for apples that are firm, brightly colored and free of bruises. The skin should be clean and shiny; a dull finish indicates the fruit may be past its prime. Refrigerate apples up to two weeks. At room temperature, they ripen too quickly and become mealy. Apples are also good baked in pies, roasted or sautéed to accompany meat dishes.

Grapes
Look for grapes that are plump, unblemished and firmly attached to a flexible stem. Ripe white and green grapes should have a yellowish cast; red and purple ones should have no green. Refrigerate grapes in a ventilated plastic bag up to one week.

Pears
Pears ripen off the tree, so most of the fruit you’ll find at the market will need a few days to soften at home. Common varieties include: Anjou, which is egg-shaped with a green, rose-tinged green, or red skin; Bosc, which has a slender neck and a brown skin (Boscs are flavorful even before fully ripe so they are good for cooking); and Bartlett, which has a red skin or a green skin that yellows as it ripens. Let pears ripen at room temperature. When they’re ready to eat, the flesh on the neck of the fruit will give a little when pressed. Refrigerate ripe pears for up to five days. Cooking can really bring out their flavor, so try them baked or poached.

Pomegranates
This slightly sour fruit has gotten a lot of press as an antioxidant powerhouse. The juice provides a tangy base for marinades and the seeds can be mixed into salads to give them flavor.

Dates
This Middle Eastern favorite is a sweet fruit that is perfect braised in stews, chopped up in desserts, stuffed with cream cheese or almonds or baked into quick breads.

Kiwi
Use this sweet fruit to add a tropical flavor to your recipes. It’s great mixed with other fruits for a fruit salad or combined with pineapple to make a tangy chutney.

fallfruit1

 

Apple-Date Cake

12 servings

Ingredients

  • Nonstick cooking spray
  • 2/3 cup fat-free milk
  • 2/3 cup chopped pitted dates
  • 1/4 teaspoon salt
  • 3/4 cup chopped peeled apple
  • 1 teaspoon vanilla
  • 1 egg, lightly beaten
  • 2 tablespoons vegetable oil
  • 1/2 cup chopped pecans
  • 1/4 cup packed brown sugar
  • 1 tablespoon butter, softened
  • 1 teaspoon ground cinnamon
  • 1 ½ cups all-purpose flour, plus 1 teaspoon all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda

Directions

Preheat oven to 350 degrees F. Lightly coat an 8 x 8 x 2-inch baking pan with cooking spray. Set aside.

In a small saucepan combine milk, dates and salt; heat until steaming but do not boil. Remove from the heat. Stir in apple and vanilla; cool to room temperature.

Whisk in egg and oil and stir until combined. Set aside.

For the topping:

In a small bowl stir together pecans, brown sugar, butter, the 1 teaspoon flour and the cinnamon; set aside.

For the cake:

In a medium bowl whisk together the 1-1/2 cups flour, the baking powder and baking soda. Add milk mixture all at once to the flour mixture. Stir just until combined. Spoon batter into the prepared baking pan. Sprinkle evenly with the pecan topping mixture.

Bake about 25 minutes or until a knife inserted near the center comes out clean. Cool slightly. Serve warm.

fallfruit3

Italian Grape Cake

Ingredients

  • 2 large eggs, at room temperature
  • 2/3 cup (135 g) sugar
  • 4 tablespoons (2 ounces; 60 g) unsalted butter, melted
  • 1/4 cup extra-virgin olive oil
  • 1/3 cup milk
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 cups (200 g) unbleached all-purpose flour
  • 3/4 teaspoon baking powder
  • A pinch of sea salt
  • Grated zest of 1 lemon
  • Grated zest of 1 orange
  • 10 ounces (300 g) small, fresh, seedless purple grapes
  • Confectioners’ sugar, for garnish

Directions

Preheat oven to 350°F

Generously butter and flour a 9 inch springform pan, tapping out any excess flour. Set aside.

In the bowl of an electric mixer fitted with a whisk, beat the eggs and sugar until thick and lemon-colored, about 3 minutes. Add the butter, oil, milk and vanilla extract and mix until blended.

Sift the flour, baking powder and salt into a large bowl. Add the lemon zest and orange zest, and toss to coat the zest with the flour.

Spoon the mixture into the bowl of batter and stir with a wooden spoon until thoroughly blended. Scrape down the sides of the bowl and mix once more. Set aside for 10 minutes to allow the flour to absorb the liquids.

Stir about 3/4 of the grapes into the batter. Spoon the batter into the prepared cake pan and smooth out the top with a spatula.

Place the pan in the center of the oven. Bake for 15 minutes, then sprinkle the top of the cake with the remaining grapes. Bake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 40 minutes more, for a total baking time of 55 minutes.

Remove to a rack to cool. After 10 minutes, run a knife along the sides of the pan. Release and remove the side of the springform pan, leaving the cake on the pan base.

Sprinkle with confectioners’ sugar just before serving. Serve at room temperature. Cut the cake into thin wedges.

fallfruit2

Pear Quick Bread

Ingredients

  • 1/4 cup molasses
  • 1/4 cup honey
  • 1 egg white
  • 1 cup buttermilk
  • 2 tablespoons vegetable oil
  • 1 3/4 cups white whole wheat flour
  • 1/2 cup wheat bran
  • 1/2 cup packed brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups finely chopped fresh pears (not too ripe – more hard than soft)
  • 1/2 cup chopped walnuts

Directions

Mix together molasses, honey, egg white, buttermilk and oil in a small bowl or glass measuring cup.

Mix flour, bran, sugar, baking soda and salt in a mixing bowl and add the wet mixture all at once.

Stir in the chopped pears and walnuts.

Pour into a 9 x 5-inch lightly greased baking pan.

Bake at 350°F for 60 to 70 minutes, or until the bread tests done (cake tester inserted in middle of loaf comes out clean). Makes 1 large loaf.

fallfruit4

Pomegranate-Ginger Muffins

Makes 12 muffins

Ingredients

  • 2 cups all-purpose flour
  • 2/3 cup sugar, plus extra for the topping
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup minced crystallized ginger
  • 1 teaspoon grated lemon peel
  • 1 1/4 cups pomegranate seeds
  • 1 cup milk
  • 1 large egg
  • 1/4 cup (1/8 lb.) butter or margarine, melted and cooled

Directions

In a bowl, mix flour, 2/3 cup sugar, baking powder and salt. Stir in crystallized ginger, lemon peel and pomegranate seeds. Make a well in the center.

In a measuring cup, blend milk, egg and melted butter. Pour mixture all at once into the well in the bowl with the flour mixture. Stir just until batter is moistened; it will be lumpy.

Spoon batter into 12 (2 1/2-in.-wide) or 24 (1 3/4-in.-wide) buttered mini muffin cups, filling each almost to the rim. Sprinkle the tops of each muffin with granulated sugar.

Bake in a 425°F oven until lightly browned, about 16 minutes for the large muffin pan or 13 minutes for the small muffin pan. Remove muffins from the pan immediately and cool on a wire rack.

fallfruit5

Kiwi Ricotta Cheesecake

Ingredients

  • 2/3 cup (about 3 oz.) gingersnap cookie crumbs or biscotti crumbs
  • 1/2 cup minced crystallized ginger, divided
  • 2 tablespoons melted butter
  • 15 oz. (1 2/3 cups) ricotta cheese
  • 4 large egg whites
  • 2 tablespoons lemon juice
  • 1 cup plain Greek yogurt
  • 1 cup sugar
  • 1 tablespoon grated lemon peel
  • 1 teaspoon vanilla
  • 3 kiwi fruit (about 1/4 lb. each)

Directions

Combine crumbs, 1/4 cup crystallized ginger and melted butter. Pat crumb mixture evenly the over bottom of a removable-rim 8-inch cheesecake pan.

Bake in a 350°F oven until the crust is lightly brown, 10 to 12 minutes.

In a blender or food processor, process ricotta cheese, egg whites and lemon juice until very smooth.

In a mixing bowl, stir together yogurt, sugar, lemon peel and vanilla. Add ricotta mixture and stir until well blended (the mixture is thin). Pour into the (hot or cool) crust.

Bake in a 350°F oven until the center barely jiggles when cake is gently shaken, 50 to 55 minutes. Run a thin-bladed knife between cake and pan rim.

Refrigerate cake, uncovered, until cool, at least 2 1/2 hours. (If making ahead, wrap airtight when cool and chill up to 2 days.)

Remove pan rim. Peel kiwi fruit and slice crosswise. Arrange fruit in a ring in overlapping slices on top of the cake and sprinkle with remaining ginger. Cut cake into wedges.


jewishnewyearcover

There are three categories of symbolic foods for Rosh Hashanah and each has its own meaning. The first is sweet tasting foods, such as apple and honey, which are symbolic of the wish for a sweet year. The second, which includes pomegranates and fish, are foods that allude to abundance and to the wish to be fruitful and multiply. The third category, which includes foods such as carrots, beets, leeks and cabbage, allude to the destruction and eradication of sin. The combination of sweet and sour is also prominent in Jewish cooking because it correlates with times that are hopeful and happy while also remembering the challenges of Jewish history.

What makes these basic food categories particularly fascinating is how their preparations can vary as we move from country to country and culture to culture.

Since 1442, when the Kingdom of Naples came under Spanish rule, considerable numbers of Sephardi Jews came to live in Southern Italy. Following the expulsion of the Jews from Spain in 1492, from Portugal in 1495 and from the Kingdom of Naples in 1533, many moved to central and northern Italy. In addition to Spanish and Portuguese Jews, Italy has been host to many Sephardi Jews from the eastern Mediterranean, Dalmatia and many of the Greek islands, where there were large Jewish communities and for several centuries they were part of the Venetian Republic. As such, they have greatly influenced the cuisine of Italy.

Italian Jewish cuisine for Rosh Hashanah often includes chestnut turnovers, goose or veal, spinach or swiss chard, artichokes, caponata and fennel. The seder often begins with figs (fichi). Figs are in season in Italy in the fall and they represent renewal for a good and sweet year (Shanah Tovah Umetukah). It is also full of tiny seeds (like the pomegranate) representing abundance and rebirth.

First Course

jewishnewyear1

Fish in Tomato Garlic Sauce

Ingredients

  • 1 ½ lbs. fish fillets, such as halibut, grouper, cod or tilapia
  • 3 tablespoons extra virgin olive oil, divided
  • Salt and freshly ground black pepper
  • 3 garlic cloves, chopped
  • 3 tablespoons dry white wine, vegetable broth or water
  • 4 medium-size tomatoes, diced small
  • 1/2 teaspoon hot red pepper flakes, or to taste
  • 3 tablespoons. chopped fresh herbs (dill, parsley, basil)

Directions

Check fish carefully and remove any bones. Rinse fish and thoroughly pat dry. Cut it in 8 pieces.

Heat 2 tablespoons oil in a large skillet, preferably nonstick. Add fish, sprinkle lightly with salt and pepper and sauté over medium to medium-high heat 1 minute per side. Remove with a slotted spoon.

Added remaining oil to the pan and add the garlic. Sauté for about 30 seconds or until fragrant, then add the wine and bring to a boil, stirring. Add tomatoes and heat for about 1 minute. Returned fish to the pan, cover and cook over medium-low heat for 2 or 3 minutes or until its color has changed from translucent to opaque. Add pepper flakes and herbs. Serve fish in the sauce.

jewishnewyear4

Sephardic Challah

Sephardic Jews of the Mediterranean favor their challah seasoned with caraway and anise. Many challahs are braided, but this one is twisted into a round, turban-shaped loaf.

Ingredients

  • 3 tablespoons sesame seeds
  • 1 1/2 tablespoons caraway seeds
  • 1 1/2 tablespoons anise seeds
  • 1 envelope active dry yeast
  • 2 cups lukewarm water
  • 5 cups bread flour
  • 2 1/2 tablespoons extra-virgin olive oil
  • 2 tablespoons honey
  • 1 tablespoon kosher salt
  • Cornmeal for dusting
  • 2 large egg yolks

Directions

In a skillet, toast the sesame, caraway and anise seeds over moderate heat until fragrant, 2 minutes; transfer to a plate and let cool.

In a small bowl, combine the yeast with 2 tablespoons of the water and let stand until thoroughly moistened, about 5 minutes.

In the bowl of a standing electric mixer fitted with the dough hook, combine the flour with the olive oil, the honey and the remaining water and mix at low-speed until a very soft dough forms. Add the kosher salt, yeast mixture and all but 1 tablespoon of the seeds and mix at medium-low speed until the dough is supple and smooth, 10 minutes. Using oiled hands, transfer the dough to a large oiled bowl. Cover the bowl with plastic wrap and let stand in a draft-free spot until the dough is risen, 1 hour.

Lightly oil 2 small cookie sheets and dust them with cornmeal. Turn the dough out onto a lightly floured work surface and press to deflate. Cut the dough in half and let rest for 5 minutes. Roll each piece into an 18-inch-long rope and let rest for 5 minutes longer, then roll each rope into a 32-inch rope. Beginning at the center and working outwards, form each rope into a coil and tuck the ends under the coils.

Transfer each coil to a baking sheet and cover each loaf with a large, inverted bowl. Let stand for 1 hour, until the loaves have nearly doubled in bulk.

Preheat the oven to 400°F. In a bowl, whisk the egg yolks with 1 tablespoon of water. Brush the egg wash over the loaves and let stand uncovered for 30 minutes. Brush with the egg wash once more and sprinkle with the reserved 1 tablespoon of seeds.

Bake the loaves side-by-side in the center of the oven for 30 minutes, until they’re golden and sound hollow when tapped on the bottom. Transfer the loaves to racks and let cool completely before slicing.

Second Coursejewishnewyear3

Chicken with Pomegranate Sauce

Serves 4

  • 1 1/2 pounds boneless, skinless chicken breasts or thighs
  • 2/3 cup bottled pomegranate juice (100% pure juice)
  • 1 tablespoon honey
  • About ½ cup white flour
  • 1 tablespoon olive oil
  • Salt to taste
  • About ½ cup pomegranate seeds

Directions

Add the honey to the pomegranate juice and stir to combine; set aside.

If using chicken breasts cut each in half and remove any fat; pat dry with paper towels.

Pour the flour into a shallow bowl and lightly dust each piece of chicken with the flour.

Heat the olive oil over low heat in a large nonstick frying pan. When hot, add the chicken and sprinkle  with salt. Turn the heat up and let them cook for 1-2 minutes on each side until golden.

Add the pomegranate and honey mixture and reduce the flame. Let cook for another few minutes, adding more salt and turning each piece so it absorbs the sauce well.

Arrange on a large serving platter, pouring the sauce on top and sprinkling with the fresh pomegranate seeds to garnish.

jewishnewyear6

Saffron Rice

Ingredients

  • Pinch of saffron
  • 3 tablespoons olive oil
  • 1 large onion, finely chopped
  • 1/2 cup pine nuts or pistachios
  • 1 cup long-grain rice
  • 1 bay leaf
  • 1 teaspoon salt, or to taste
  • Freshly ground pepper to taste

Directions

Stir the saffron into 2 tablespoons hot water in a bowl, and set aside.

Heat the olive oil in a heavy-bottomed ovenproof pan. Add the onion and nuts; cook over medium heat, stirring, for about 5 minutes, or until the onion is translucent and the nuts are fragrant and beginning to change color.

Lower the heat, and stir in the rice. Add the saffron water, the bay leaf, the salt, freshly ground pepper to taste and 2 cups water.

Bring to a boil, reduce the heat to a slow simmer, cover, and cook for 15 to 18 minutes, or until the liquid is absorbed and the rice is tender. Fluff the rice with a fork and  remove the bay leaf.

jewishnewyear5

Sephardic Spinach Patties

Ingredients

  • 3 tablespoons olive oil, plus extra for cooking
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 pounds fresh spinach, stemmed, cooked, chopped, and squeezed dry, or 20 ounces thawed frozen chopped spinach, squeezed dry
  • About 1 cup matzo meal
  • About 3/4 teaspoon table salt or 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon cayenne
  • 3 large eggs, lightly beaten
  • Lemon wedges for serving

Directions

In a large skillet, heat the 3 tablespoons of olive oil over medium heat. Add the onion and garlic and sauté until soft and translucent, about 5 minutes. Remove from the heat and add the spinach, matzo meal, salt and cayenne. Stir in the eggs. If the mixture is too loose, add a little more matzo meal. The mixture can be stored in the refrigerator for a day.

Shape the spinach mixture into 3 inch patties. In a large skillet, heat a thin layer of oil over medium heat. In batches, saute the patties, turning, until golden brown, about 3 minutes per side. Drain on paper towels. Serve warm, accompanied with lemon wedges.

Dessert Course

jewishnewyear2

Honey Cake

The cake can be made a day ahead; just wrap it tightly in plastic, store it at room temperature, and glaze it just before serving.

Serves 10-12

Ingredients

  • 2 3⁄4 cups flour, plus more for the pan
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground allspice
  • 2 teaspoons ground ginger
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup sugar
  • 6 eggs, separated
  • 1 cup vegetable oil, plus for greasing the pan
  • 1 cup honey
  • 1⁄4 cup fresh orange juice, divided
  • 2 tablespoons orange zest
  • 2 tablespoons orange liqueur
  • 1 1⁄2 cups confectioners’ sugar

Directions

Heat oven to 325°F. Oil and flour a 4-qt. Bundt pan; set aside.

Whisk together flour, cinnamon, allspice, ginger, baking powder and soda and salt in a bowl; set aside.

Beat 3⁄4 cup sugar and egg yolks in a bowl on medium-high speed of a mixer until tripled in volume, about 4 minutes. Stir in oil, honey, 2 tablespoons orange juice, zest and liqueur.

Add dry ingredients and stir until just combined.

Beat egg whites in a bowl on high-speed of a mixer until soft peaks form. Add remaining sugar; beat until stiff peaks form. Fold whites into batter.

Pour into the prepared pan; smooth top. Bake until a toothpick inserted in the middle of cake comes out clean, about 60 minutes.

Let cool and invert onto a serving plate. Whisk remaining juice with confectioners’ sugar; drizzle over cake.


icecreamcover

In my area of the world, it is often too hot at this time of year to spend a great deal of time baking when guests are coming for dinner. So during the cooler months, I like to make a few simple sponge cakes to keep in the freezer. That way I can make a refreshing dessert for company in the summer without a lot of fuss.

During the summer months, ice cream desserts can really “hit the spot”. It is easy to pull together a really great tasting dessert when it is hot with just a few simple ingredients. Here are a few ideas.

icecream2

Simple Sponge Cake

Ingredients

  • 6 eggs, separated
  • 1 cup sugar
  • Pinch of salt
  • 1 cup cake flour

Directions

Cut parchment or wax paper to fit two 9″ round cake pans.

Separate eggs, putting whites in large mixer bowl and yolks in small mixer bowl.

Add 1/2 cup sugar and a pinch of salt to the whites and beat until very stiff.

Add 1/2 cup sugar to the yolks and beat until very thick and light yellow in color.

Fold egg yolk mixture into egg whites.

Fold flour in using 1//3 cup each time until well mixed.

Do not over-mix.

Divide the cake batter and pour into the prepared pans.

Bake at 350 degrees F for approximately 30 minutes or until a toothpick inserted in the center comes out dry.

Cool for a few minutes, remove from pan and remove paper.

Cool completely.

icecream1

Tiramisu Ice Cream Parfaits

Serves 4

Ingredients

  • 1 1/2 cups brewed coffee, cooled
  • 4 cups (1-inch) cubed sponge cake (you could also use angel food cake or pound cake)
  • 2 cups vanilla ice cream, softened
  • 1 (3-ounce) dark chocolate bar, shaved with a vegetable peeler
  • 1 cup fresh cherries, pitted and cut in half

Directions

In a bowl mix the cake cubes with 2/3 of the coffee until well soaked.

Stir ice cream in a second bowl until spoonable, then layer cake cubes and ice cream in parfait glasses. Top each with a drizzle of coffee, a generous amount of chocolate shavings and a few cherries. Serve immediately.

icecream3

Pineapple Ice Cream Sandwiches

2 servings

Ingredients

  • 2 (1/4-inch thick) fresh pineapple slices, cut in circles
  • 1 cup vanilla ice cream, softened
  • Toasted flaked sweetened coconut

Directions

Grill pineapple slices over low to medium heat for 90 seconds on each side. Allow to cool briefly.

Sandwich the softened ice cream between the 2 grilled slices of pineapple. Coat sides in toasted coconut. Slice in half and serve immediately.

icecream4

Vanilla Affogato

Affogato is an Italian drink that makes a wonderful alternative to iced coffee on a hot summer day.  Affogato literally means “drowned”.  It generally consists of  gelato (Italian ice cream) that is topped with hot espresso or a liqueur. You can use freshly brewed espresso or instant or decaffeinated espresso, if you prefer. You may also top your drink with a liqueur such as Kahlua, Grand Marnier or Frangelico.  You can also add a little powdered chocolate milk mix to the coffee for a mocha flavor. Traditionally, affogato is served with a biscotti on the side.

Serves 4

Ingredients

  • 1/3 cup heavy cream
  • 1/2 cup boiling water
  • 1 tablespoon instant espresso powder
  • 1 pint vanilla gelato or ice cream
  • Shaved chocolate

Directions

Beat the cream until stiff peaks form.

Cover and refrigerate.

Stir the espresso powder into the boiling water until dissolved.

Place one scoop of gelato into 4 tall glasses or large coffee mugs.

Pour 2 to 4 tablespoons hot espresso over each.

Top each with a dollop of whipped cream and shaved chocolate. Serve immediately.

icecream5

Sicilian Granita

Tip: If you don’t have an espresso maker, use instant espresso powder and water; store the powder in your freezer after opening. Instant coffee will also work in a pinch, it just won’t be as full-flavored.

8 servings

Ingredients

  • 3 cups freshly brewed espresso
  • 2/3 cup sugar
  • 1/2 cup whipping cream
  • 1 tablespoon powdered sugar

Directions

Stir hot espresso and sugar in a medium bowl until the sugar dissolves. Let the mixture cool to room temperature, then pour into a 9-by-13-inch baking pan.

Place on a level surface in your freezer and freeze for 2 hours, stirring and scraping with a fork every 20 minutes to break up the ice crystals. Cover and freeze for at least 1 hour more.

Beat cream and powdered sugar in a medium bowl with an electric mixer on high-speed until medium peaks form, 30 seconds to 1 minute.

Scrape the frozen granita into ice crystals using a sturdy fork.

To serve, layer the granita in dessert goblets and top each with a tablespoon of whipped cream.

icecream6

Italian Coconut-Coffee Bites

24 bites

Ingredients

  • 1 ½ teaspoons instant espresso powder or 2 teaspoons instant coffee granules
  • 2 ½ tablespoons boiling water
  • 1/4 cup unsalted butter
  • 1 cup sweetened shredded coconut
  • 1 ¼ cups finely crushed biscotti crumbs
  • 5 ounces mascarpone cheese, softened
  • 5 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • Pinch salt
  • 1/2 teaspoon vanilla

Directions

Line twenty-four mini muffin cups with paper baking cups; set aside.

Dissolve espresso powder in the boiling water; set aside.

For the crust:

In a medium nonstick skillet melt butter over medium-low heat. When butter is bubbling, add coconut. Cook and stir until coconut is toasted and golden brown. Stir in finely crushed biscotti crumbs. Remove pan from heat.

Spoon 1 teaspoon of the crumb mixture into each prepared muffin cup; press firmly to pack down. Place the muffin cup pan in the freezer. Keep remaining crumb mixture at room temperature to use for topping.

For the filling:

In a medium bowl beat mascarpone cheese with a wooden spoon until smooth and creamy, Beat in the sugar, cinnamon and salt until smooth and well mixed. Beat in vanilla and espresso.

Divide filling among the crumb-lined muffin cups. Top each cup with the reserved crumb mixture. With a fingertip, gently press topping into filling.

Freeze until firm, about 1 to 1 1/2 hours.



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Narrative Sculptor

Living Too Large

Thoughts on food addiction, weight loss, etc

In Her Chucks

Navigating the Journey of Mommyhood, Kitchen Queen and Music Maker in My Chucks!

midatlanticcooking

The Evolution of MId-Atlantic Cuisine

Bear's Journey

One man's adventures on his first ever diet!

marezeram

An amalgamation of good, great, and questionable things

Romancing the Bee

Beautiful Beekeeping, English Cottage Gardening, and Cooking with Honey

Urban Eating

"I've been on a diet for two weeks and all I've lost is two weeks." - Totie Fields

Putney Farm

Get some good food. Cook it. Share with friends. Have a cocktail.

Awareness. Education. Motivation.

Butter Beans Blog

seasonal school meals, fun cooking classes + food & garden summer camp

Foodie Joanie

Cooking is like love; it should be entered into with abandon or not at all. ~Harriet Van Horne

A Vegetarian Foodie's Guide to Life

My Daily Prompt Blog

Where I do my Daily Prompts

DixiesDiary.org

If your a broke,burnt out and unappreciated then this blog is for you. I do everything from product reviews to just whine about booboos

Healthy Food Coach

Healthy eating made easy for you and your family

glitzgirlzglamourguide

"A Girls Glamual to Life"

putraculinary

This WordPress.com site is the cat’s pajamas

spontaneous tomato

from the kitchen & travels of an always-hungry tomato-lover. (updated every other thursday)

Lil' Suburban Homestead

Sharing Our Passion for Sustainable Living on a Budget

THE SCARECROW

The planet is fine, the people are f'ked!

The Thrifty Senyorita

thrifty fashion, style, travel, food, and fun

Yummyfoodmadeeasy

Delicious food made simple for you

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