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Need Some Memorial Day BBQ Menu Ideas?

May 23, 2013

Memorial Day is the gateway to summer and it conjures up images of picnics, barbecues and parades. Originally the holiday was charged with deeper meaning and it was called Decoration Day – a day of remembrance for those who died in our nation’s service. There are many stories as to its actual beginnings, with over two dozen cities and towns laying claim to being the birthplace of Memorial Day. While Waterloo N.Y. was officially declared the birthplace of Memorial Day by President Lyndon Johnson in May 1966, it is not important who was the very first, what is important is that Memorial Day was established. Memorial Day is about reconciliation and about coming together to honor those who gave their lives.

Memorial Day is the time to wear poppies, fly the flag and place flowers on the graves of military personnel. Many volunteers and volunteer organizations march in patriotic parades. Frequently there is a reading of Abraham Lincoln’s Gettysburg Address. Patriotic speeches are made and declarations by The President and Heads of the Armed Services are also read. We all take time on this special day to remember the human sacrifice it has taken to establish and maintain our great country. Later in the day, time is set aside for picnics, BBQ parties and other outdoor activities.

Instead of spending money on store bought pasta salads, meat trays, fruit and dessert, save money by making these simple dishes yourself. Here is a suggested menu with beverage ideas to help you get you started.

What Drinks Go Well With BBQ?

Soda, beer and iced tea are a good start. Provide pitchers of punch or lemonade or mix up a few sensational summer cocktails. Put a twist on some old classics or try some fresh new blends to quench that thirst.

Try this Italian Cocktail Punch                                                                                                                                         

  • One 750-milliliter bottle Aperol or Compari (Italian Liqueurs)
  • One 750-milliliter bottle Prosecco (Italian sparkling wine)
  • 750 milliliters chilled seltzer
  • Ice
  • Fruit slices, for garnish

In a pitcher combine the Aperol,  the Prosecco and the seltzer. Pour into ice-filled glasses and garnish each drink with fruit.

Keeping it simple with wine:

The grill serves up such a wide range of foods that pairing them with beverages can be seen as either a challenge or the result of your imagination. Luckily, the spirit of outdoor dining—including the tendency to serve lighter beverages—simplifies the choice.

Sparkling wines beat the heat and play well with almost any grilled food. Stick with wines like Prosecco, Cava or a light California sparkling wine.

White wines are clearly suited to grilled fish and chicken and some pork recipes, even those that call for blackened preparations or spice rubs. The high acidity of a Sauvignon Blanc or a cool Sancerre (made from the same grape)—pairs perfectly with such meats. Choose a white Burgundy or Chardonnay for richer fish, like tuna, trout or salmon. Chardonnay is also the best pick for veggie burgers and sometimes regular hamburgers that have a mushroom sauce.

There’s no question that rosés are a perfect fit for casual outdoor dining. Served cool, these wines have a bit more acidity than white wines and can handle grilled flavors. Among the favorites in this category are Bandol from Provence, Tavel from the Rhône Valley and a number of rosés from California made from the Sangiovese grape.

When pork, smoked meats or shellfish are on the menu, a Pinot Noir from Oregon or the Russian River Valley or a Burgundy is best. 

If you’re serving hamburgers, steaks or barbecued ribs, only the big red wines will do. Bordeaux, California Cabernet and Barolo are perfect matches, but if the meat has a spicy rub, try Zinfandel or an Australian Shiraz or Argentine Malbec.

Appetizers

Pimento Ricotta Spread                                                                 

Serve with toasted baguette slices or flatbread and cut up vegetables.

Ingredients:

  • 1/2 teaspoon crushed red pepper
  • 15 ounces fresh ricotta (1 1/2 cups)
  • Kosher salt
  • 2/3 cup well-chopped drained pimentos (from one 8-ounce jar)
  • 3 ounces light cream cheese

Directions:

In a food processor, puree the ricotta and cream cheese. Add the pimentos and crushed red pepper and pulse until the pimentos are minced. Season with salt.

Iced Mint Green Tea Punch                                         

Ingredients

  • 1 cup fresh mint leaves
  • 6 green tea bags
  • 4 tablespoons honey
  • 8 cups boiling water
  • 4 cups Limoncello
  • Lemon slices, for garnish

Directions:

Combine mint leaves, tea bags, honey and boiling water. Let steep for 5 minutes; remove tea bags. Pour into a pitcher and refrigerate until chilled.

Stir in Limoncello, ice cubes and lemon slices just before serving.

Main Dishes

Rosemary-Skewered Artichoke Chicken

6 Servings

Ingredients:

  • 1/3 cup olive oil
  • 2 tablespoons snipped fresh dill
  • 1 tablespoon minced fresh oregano
  • 2 teaspoons grated lemon peel
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 pounds Boneless Skinless Chicken Breasts, cut into 1-inch cubes
  • 6 fresh rosemary stems (18 inches)
  • 1 package frozen artichoke hearts, defrosted and halved
  • 2 medium yellow summer squash, cut into 1-inch slices
  • 6 cherry tomatoes

Directions:

In a large resealable plastic bag, combine the oil, dill, oregano, lemon peel, garlic, salt and pepper; add chicken. Seal bag and turn to coat; refrigerate for at least 2 hours.

Using a vegetable peeler, peel bark from the bottom half of each rosemary stem and make a point at each end; soak in water until ready to use.

Drain and discard marinade. On soaked rosemary stems, alternately thread the chicken, artichokes, squash and tomatoes. Position the leaf parts of the rosemary stems so that they will be on the outside of the grill cover. Pointed ends toward the back of the grill.

Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place skewers on the grill. 

Grill, with the cover slighly ajar, over medium heat for 10-15 minutes on each side or until chicken is no longer pink and vegetables are tender.

Grilled Marinated Flank Steak

Ingredients:

  • 2 teaspoons garlic, minced
  • 1 tablespoon grated zest of a navel orange
  • 1/2 cup fresh orange juice
  • 2 tablespoons white wine vinegar
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh mint, chopped
  • 1 1/2 lb flank steak, trimmed
  • 2 red onions, peeled and cut into 1 inch slices
  • 2 large navel oranges, peeled & sliced thin
  • 8 sprigs mint — for garnish

Directions:

In a shallow glass or ceramic dish, combine garlic, orange zest, juice, vinegar, pepper, mustard and chopped mint. Add steak to marinade; turn once to coat. Cover with plastic wrap and refrigerate for at least 4 hours, turning steak twice in the marinade.

Remove steak from marinade, scraping any bits of marinade clinging to meat back into the bowl. Transfer marinade to small saucepan and bring to a boil; reserve.

Lightly grease grill rack with vegetable cooking spray or oil.

Preheat charcoal grill until coals have turned a gray ashy color or preheat gas grill according to manufacturer’s suggested time on high heat.

Place steak on grill 4 inches from heat source and sear 1 1/2 minutes on each side. Brush with a little reserved marinade and continue cooking, covered (with lid down or tented with foil on a charcoal grill), for approximately 4 minutes, brushing frequently with marinade.

Place onion slices on the grill and baste with some of the marinade. Cook until lightly brown about 3 minutes on each side.

Transfer to a carving board, tent with foil, and let rest for 7 minutes before slicing.

Arrange orange slices and onion slices in overlapping pattern around the outside of the platter.

Slice steak diagonally across the grain into very thin slices. Arrange down the center of the platter and garnish with mint.

Side Dishes

Grilled Peach Salad with Pecans

Ingredients:

  • 4 large peaches
  • 4 tablespoons olive oil
  • 1 lemon, juiced
  • 2 tablespoons raspberry flavored vinegar
  • Kosher salt to taste
  • Freshly ground pepper to taste
  • 1 teaspoon unsalted butter
  • 1/2 cup pecans, chopped
  • 1 tablespoon sugar
  • 1 pinch cayenne pepper
  • 2 heads romaine lettuce

Directions:

Preheat grill or a grill pan over medium-high heat and spray with nonstick cooking spray.

Cut peaches into six slices each; discard pits. Cook peach slices until grill marks appear (no need to completely cook peaches). Remove from grill and let cool at room temperature.

In a small bowl, whisk together olive oil, lemon juice, vinegar, salt and pepper to taste. Set aside.

Heat a medium-sized pan over medium-high heat. Add butter, pecans, sugar and cayenne pepper. Cook while stirring constantly until sugar dissolves and turns golden brown.

Remove pan from heat and cool to room temperature.

Slice both heads of romaine into six sections. Place lettuce and peaches on a plate and top with dressing and pecans. 

Green Beans and Tomatoes                                       

Ingredients:

  • 2 pounds green string beans (or a mixture of yellow and green)
  • 1/4 cup extra-virgin olive oil
  • 1 large shallot, minced
  • 2 tablespoons chopped basil leaves
  • Salt and freshly ground pepper
  • 1 pint grape tomatoes, halved

Directions:

In a large pot of boiling salted water, cook the beans until just tender, about 4 minutes. Drain the beans and spread them on a large baking sheet to cool. Pat dry.

In a small bowl, whisk the olive oil with the shallots and basil and season with salt and pepper. Place the beans and tomatoes in a large bowl, add the oil mixture and toss well.

Transfer to a platter for serving. Can be made early in the day and served room temperature.

 

Dessert

Strawberry Layer Cake

16 servings

Cake:

  • 1 1/4 cups sliced strawberries
  • 2 1/4 cups all-purpose flour 
  • 2 1/4 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup butter, softened
  • 2 large eggs
  • 2 large egg whites
  • 1 cup buttermilk
  • 1/4 teaspoon red food coloring
  • Cooking spray

Frosting:

  • 1/3 cup (3 ounces) 1/3-less-fat cream cheese
  • 1/3 cup butter, softened
  • 2 tablespoons Grand Marnier (orange-flavored liqueur)
  • 3 cups powdered sugar
  • 12 whole strawberries

Directions:

Preheat oven to 350°F.  Coat 2 (8-inch) round cake pans with cooking spray.

To prepare cake:

Place sliced strawberries in a food processor and process until smooth.

Lightly spoon flour into a dry measuring cup; level with a knife.

Combine flour, baking powder and salt in a mixing bowl and whisk. Set aside.

Place granulated sugar and the 1/2 cup butter in the large bowl of an electric mixer; beat at medium speed until well blended.

Add eggs, one at a time, beating well after each addition. Beat in egg whites.

Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.

Add pureed strawberries and food coloring and beat just until blended.

Divide batter between the twp pans.  Bake for 30 minutes or until a wooden pick inserted in the center of the cake layers comes out clean.

Cool in pans on a wire rack for 10 minutes. Remove cake from the pans and cool completely on wire racks.

To prepare frosting:

Place cream cheese, 1/3 cup butter and liqueur in a medium bowl; beat with an electric mixer at medium speed until blended. Gradually add powdered sugar and beat just until blended.

Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake.

Cut 1 whole strawberry into thin slices, cutting to, but not through, the stem end. Fan strawberry on top of cake.  Cut remaining 11 strawberries in half. Garnish the sides of the cake with the strawberry halves.

 

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Posted by in Beef, cake, Cheese, Chicken, Cocktails, green beans, Healthy Italian Cooking, Italian Cuisine, Nuts, orange, Salad, squash, strawberries, tomatoes Tags: ,

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Crab Italian Style

March 11, 2013

There are around 5,000 different species of crab, which can be found all over the world. 4,500 of these species are said to be “true” crabs, while the other 500 are made up of different species of hermit crabs.The majority of crabs live in the water, however, there are a small number of crabs that live on land and breathe air.

The majority of the crab population can be found in the waters around China, followed by the U.S. and Japan.  While most crabs are found in the Asian seas, the U.S. is the world’s largest exporter of crabs. Crab dishes are very popular in Japan, France, Spain, Hong Kong, the U.S., Canada and Portugal.

Crabs and crustaceans were considered a delicacy in ancient Rome. In particular, Apicius, a well known “foodie” of the time, described how to cook crustaceans in his book, De Re Coquinaria, and it seems that he was a real fan. Legend has it that when he learned that there were extremely large lobsters living along the coast of Libya, he hired a boat and sailed there just to try them. Once he arrived and discovered that the local lobsters were almost identical to those found in Rome, he turned around and came back to Italy without even debarking.

Although there are many different types of crab and each offer their own distinctive taste and texture, all crabmeat is essentially sweet. The many crab species fished from North America’s coastal waters vary greatly in size, appearance, taste and texture and lend themselves to an immense array of dishes. There are six varieties that are used the most and are commercially available, either live, cooked, frozen or in lump form (that is, picked from the shell and packaged).

If you are planning on cooking the crab at home and eating it straight from the shell, it is best to buy live crabs for better taste. Frozen crabs can also be bought. Buy your crabs from a well-known and reputable fish market or, as a second choice, from a large supermarket. If you are buying from the latter, make sure to find out how long the crabs have been in the tank. If it is longer than a week, they should really be avoided.

When I was young, my family and I would spend our summers at the shore. One of the activities involved crabbing in the bay near our house. My father would take me to the dock very early in the morning. It was a simple affair: string, bait and a basket. My father would attach the bait to the string, drop the bait end into the water and tie the other end to the dock. My job was to check the strings every once in awhile to see if we caught a crab. If we did, we would pull up the string and place the crab in a covered basket. Believe or not, we caught many crabs this way, more than enough for dinner. My father would be very happy and always bragged about the crab catch. He loved to make spaghetti sauce with crabs cooked in the sauce. I was not a fan and didn’t eat crab then. Times have changed.

If you are buying live crabs, it is best to consume them when they are as fresh as possible, preferably on the same day, although they will keep overnight in the refrigerator. Put the live crabs in a bowl or a container where they can still breathe and cover them with damp paper towels or a damp cloth. Place them in a cold area of your refrigerator until you are ready to use them. 

Boiling live crab

Pour 5 quarts of water into a large pot and add 5 tablespoons of sea salt. Bring to a rapid boil.

Grasp the live crab by the back legs and drop it into the water headfirst. Bring the water back to the boil and only then start timing.

You should cook large crabs (about 2 lb.) for around 15-20 minutes and smaller crabs around 8 – 10 minutes.

The crab’s shell should turn a bright orange when done.

When the crabs are done, immerse them for a few seconds in cold water, so that cooking stops and they do not overcook.

Defrosting a whole crab

If you have decided to purchase pre-cooked frozen crab, simply place it in the refrigerator overnight in order to defrost.

If you need to defrost the crab quickly, wrap it in plastic wrap and place it in a sink full of cold water. Do not use hot water. A two pound crab will defrost in one hour.

Storing cooked crab meat

Freshly cooked crab meat is best eaten on the same day, however, it can be stored in the refrigerator for up to two days. The cooked meat should be removed from the shell beforehand.

Cooked crab meat can be frozen and will keep for four months. Make sure that it is tightly wrapped or placed in an airtight container before freezing.

Some of the more common types of crab are described below.

Alaskan King Crab are the largest and most sought after crab in the world due to its size, which can reach up to 25 pounds and measure up to 10 feet. It may be large, but only about one-fourth is edible, primarily the legs and claws. Only males are harvested. The delicately-flavored meat is snowy white with a bright red outer edge. Their preferred habitat is in the coldest waters in the world. King Crab is caught chiefly by commercial fisherman in various areas in the Pacific Ocean near Alaska: Bristol Bay, Norton Sound, St. Matthew Island, Pribilof Island and the Kodiak Islands.

Alaskan Snow Crab are the type of crab you mainly find in a seafood restaurant. There are four species of Snow Crab and two species are found in Alaskan waters. Alaskan Snow Crab are mainly caught by commercial fishermen in the Bering Sea waters and the Chukchi Sea. Many of the same crabs are also found in Japan. Their habitat is in very cold waters. Snow Crab grow by molting when they shed their exterior. Then they grow tissue to fill each new, larger exo-skeleton. They molt several times per year when they are young but only once per year when they get larger and mature. The average snow crab weighs between 2 and 4 pounds.

The Blue Crab habitat is mainly around the Chesapeake Bay area on the Atlantic coast, areas in the Gulf of Mexico and other areas as far south as the Bahamas. This species of crab has blue highlights and their shells are extremely sharp. Blue crabs can also be eaten in it’s soft shell stage. To eat these crab in the soft shell stage, they have to caught, processed and cooked before they molt to their hard shell state. 

Dungeness Crab is a type of crab that inhabits grass beds and water bottoms all the way from the Aleutian Islands in Alaska down through the Pacific Ocean waters of California and even into parts of the Gulf of Mexico. They are named after Dungeness, Washington, which is located near Port Angeles, WA, in the Puget Sound area. This area is where Captain George Vancouver explored the Strait of Juan de Fuca, along the northern area of Washington State’s Olympic Peninsula in the late eighteenth century. Dungeness Crab is considered a characteristic food of the Great Pacific Northwest.

Stone Crabs have large, very hard claws that are prized for their meat. Most of the harvest comes from Florida, where it is harvested from October 15 to May 15. Only the claws are eaten, so fishermen twist off one claw from each stone crab and toss them back to grow a new one. Crabs will regenerate new claws within 18 months. The law requires the claws of just caught stone crabs be boiled for 7 minutes and then either put on ice or frozen. The freezing process seems to remove an unpleasant iodine taste which is often noticed in the meat. To serve, the claws are cracked with a mallet and served cold with dipping sauces. Minimum size for claws is 2 to 2.75 ounces. The meat has a firm texture and a sweet flavor.

Red Rock Crabs and their cousins, the Jonah Crab, are light to dark brownish red, depending on where they are caught. The further north they are fished, the darker the shells get. Red Rock crabs are found along the Atlantic coast all the way from Nova Scotia to the shores of Florida. Neither are sold in upscale fish stores or in the major supermarkets, but you may be able to find them in Spanish or Chinese markets.

Freshwater Crabs: There are many species that live in freshwater- especially in the streams and billabongs of Australia- but also on every other continent.The Southern European Crab, pictured above, has been eaten by people since Roman Times. Unfortunately, freshwater crabs are threatened by human activities more than most groups of animals and many species are in danger of becoming extinct.

The four basic types of shelled meat that you can buy and their uses follow:

Jumbo Lump or Lump Crab Meat

Jumbo Lump meat comes from the pair of large muscles that drive the crab’s swimming legs. With care and skill these lumps can be removed intact, resulting in the prized whole Jumbo Lump with its incomparable visual appeal. Grades identified simply as lump are from smaller crab varieties.

Use Jumbo Lump when you want to display beautiful white meat in:

Crab cocktails

Solid-meat crab cakes

Crab Louis – lumps of crab meat and hard boiled eggs on Boston lettuce, with Russian dressing.

Crab Imperial – a baked dish combining crab with mayonnaise or a sherried white sauce, spooned into scallop shells, sprinkled with Parmesan cheese or bread crumbs and browned.

Lump or Backfin Lump Crab Meat

Lump or Backfin is the preferred grade for many traditional crab dishes. It has the same fine flavor and texture of Jumbo Lump, but is in slightly smaller pieces. Some companies call this grade Lump, some Backfin and some Backfin Lump. If you purchase a can labeled Lump, it will be all lump meat and will not contain any Jumbo Lump.

Use Lump or Backfin when you want beautiful white crab but don’t want the expense of Jumbo Lump, for example:

Crab Benedict (Eggs Benedict with crab instead of ham)

Gazpacho: add a 1/2 cup of crab to the center of the soup

Pasta:  add to Spaghetti Carbonara instead of bacon or add a cup to Fettuccini all’Amatriciana

Risotto

White Crab Meat

 

White crab meat is ideal for crab cake recipes that have multiple ingredients (bread crumbs, vegetables) that are mixed with mayonnaise and in crab recipes where the size and shape of the crab flake becomes indistinguishable from the rest of the ingredients.

White crab meat is a more economical alternative for:

Appetizers

Bisques and chowders

Omelets

Pizza

Sandwiches and salads

Stuffed tomatoes

Claw Crab Meat

Claw Crab meat is the “dark meat” of the crab. The reddish-brown claw and leg meat is actually more flavorful than the white meat and is preferred by many who like the more robust flavor and appreciate the lower price. Claw meat also stands up to bolder seasonings. Some people mix it with Backfin Lump for visual appeal, while keeping the overall price down.

Try claw meat and, if you like the flavor, you may have an economical alternative and a reason to enjoy crab more often. You can use it in any preparation, but especially in

Cheese melts

Crab tacos

Cioppino or other fish stews

What To Look For In Canned Crab Meat

When you do a comparative test among different brands of canned crab meat, you can immediately discern differences in the size, color, texture, shell content, scent and the flavor of the meat. Each bite of crab meat should taste and smell the same. If it doesn’t, you need to find a better brand.

Cooking With Crab

If you are planning on buying crab legs, try not to buy ones that have been thawed, since they will not retain their taste and freshness. Always try to buy frozen crab legs or pre-cooked and frozen crab legs.

Thawed crab legs can be maintained in the refrigerator for two days before they go bad, but they should really be cooked as soon as they have been defrosted.

To defrost frozen crab legs, place them in the refrigerator for about 8 hours. If you place them on a rack in a watertight container, they can drain as they are defrosting.

Pre-cooked frozen crab legs can be heated in a number of ways, even in the microwave. My preferred way is to bake them in the oven.

To bake crab legs

Preheat the oven to 350°F.

Crack the whole crab legs and place them on a baking tray.

Brush the crab legs with butter or oil, seasoning and lemon juice and bake in the oven for 8 – 9 minutes.

Crab Stuffed Artichokes

4 appetizer servings

Ingredients:

  • 4 artichokes
  • 1 lemon, thinly sliced
  • 2 teaspoons crab boil or Old Bay Seasoning
  • 2 bay leaves
  • 1 tablespoon butter
  • 1/2 cup finely diced onion
  • 1 teaspoon chopped garlic
  • 1 teaspoon chopped oregano leaves
  • 1/2 cup Italian style bread crumbs
  • 1 cup crab meat
  • 1 teaspoon lemon zest
  • 1/2 cup grated Parmesan, plus more for garnish
  • 3 tablespoons olive oil, divided
  • Salt and pepper

Directions:

Bring a large pot of salted water to a boil. Preheat the oven to 400 degrees F.

Cut the stems from the artichokes to leave a neat, flat base. Lay each artichoke on its side, and cut away the upper third with a sharp knife. With kitchen shears, remove the prickly leaf tips from each remaining leaf. Rub the cut sides and bottom with a lemon slice, squeezing lemon juice onto the cut areas and set aside.

Place the prepared artichokes, lemon slices, crab boil and bay leaves in the boiling water and simmer, partially covered, until the bottom is tender and can be pierced with a sharp knife and an outer leaf pulls out easily, about 25 minutes.

Drain the artichokes upside down in a colander.

Heat the butter in a small skillet over medium heat. Add the onions and cook until softened, about 4 minutes.

To the onions in the pan, add the garlic and oregano and continue to cook for 30 seconds.

Remove from the heat and stir in the bread crumbs, crab meat, lemon zest, Parmesan and 1 tablespoon of the olive oil. Mix well and adjust seasonings with salt and freshly ground black pepper.

When the artichokes are cool enough to handle, press the leaves gently back so that the artichoke opens to reveal the inner choke and prickly leaves. Pull out the cone of undeveloped white leaves and gently scrape out the choke with a spoon. Gently pull the leaves outward from the center until the leaves open slightly.

Fill the artichoke cavities with the crab stuffing and pack a little bit into the space between the leaves.

Place the artichokes in an earthenware baking dish and drizzle the tops with the remaining 2 tablespoons of olive oil.

Pour 1/2 cup of water into the bottom of the dish and place in the oven. Bake until the artichokes are golden brown and the bread crumbs develop a crust, about 10 to 15 minutes.

Transfer to a serving plate and sprinkle each with some grated Parmesan cheese. Serve with additional lemon wedges.

Cioppino-Style Roasted Crab

4 servings

Ingredients:

  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 6 large garlic cloves, pressed
  • 1 cup dry white wine
  • 2 cups bottled clam juice
  • 2 – 15-ounce cans chopped tomatoes in juice
  • 1 cup water
  • 2 bay leaves
  • 1/2 cup (packed) fresh Italian parsley leaves
  • 1/2 teaspoon (scant) dried crushed red pepper
  • Coarse kosher salt
  • 2 - 2-pound cooked Dungeness crabs, cleaned, quartered, cracked or 2 pounds Alaska king crab legs

Directions:

Preheat oven to 400°F. Heat oil in large deep ovenproof skillet or large metal roasting pan over medium heat. Add onion and garlic; saute until soft, about 5 minutes. Add wine; increase heat to high and boil 2 minutes. Add clam juice, tomatoes with juice, 1 cup water, bay leaves, parsley and crushed red pepper and bring to boil. Season to taste with coarse salt and pepper.

Reduce heat to medium-low. Simmer 15 minutes. Add crab pieces; nestle into sauce. Transfer skillet to oven and roast until crab pieces are heated through, 15 to 20 minutes. Place crab with juices in large bowl to serve.

Spaghettini with Crab and Spicy Lemon Sauce

4 Servings

Ingredients:

  • 3/4 pound spaghettini (thin spaghetti)
  • 4 tablespoons extra-virgin olive oil plus more for drizzling
  • 1 large garlic clove, pressed
  • 1/4 cup fresh lemon juice
  • 1 1/2 teaspoons anchovy paste
  • 1 teaspoon lemon peel
  • 1/2 teaspoon dried crushed red pepper
  • 1 1/2 cups (packed) coarsely chopped fresh parsley plus whole sprigs for garnish
  • 8 ounces lump crabmeat, picked over
  • 3 ounces prosciutto, sliced crosswise (optional)

Directions:

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

Meanwhile, heat 4 tablespoons olive oil and garlic in large skillet over medium heat. Mix in the next 4 ingredients.

Drain pasta, reserving 1/2 cup cooking liquid. Add pasta, 1/4 cup cooking liquid, chopped parsley and crab meat to skillet. Toss over medium heat until sauce coats pasta, adding more cooking liquid by tablespoonfuls to moisten if necessary, about 4 minutes. Season with salt and pepper. Transfer to large platter.Top with prosciutto, if desired. Drizzle with olive oil and garnish with parsley sprigs. 

Roasted Shellfish with Fennel and Citrus

Ingredients:

  • 1 tablespoon fresh oregano leaves
  • 1 tablespoon ground fennel seeds
  • 2 tablespoons olive oil
  • 2 pounds stone crab claws or Canadian snow crab legs, shells cracked with mallet or cut with scissors
  • 1 1/2 pounds small clams, scrubbed
  • 16 mussels, scrubbed, debearded
  • 1/2 cup chopped shallots
  • 1/2 cup dry white wine
  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh orange juice
  • 2 tablespoons butter
  • Chopped fresh chives

Directions:

Preheat oven to 500°F. Place a heavy large roasting pan over 2 burners and heat over medium heat. Add oregano and fennel and stir 1 minute. Add olive oil, cracked crab, clams and mussels; stir to coat. Place pan in the oven. Roast until crab is heated through and clams and mussels open, stirring occasionally and transferring clams and mussels to a platter as they open, about 10 minutes.

After all the shellfish has been transferred to the platter (discard any clams and mussels that do not open); tent with foil to keep warm. Heat the same roasting pan over 2 burners over high heat. Add shallots and wine and boil 1 minute. Add citrus juices and boil until sauce thickens slightly, about 2 minutes. Whisk in butter. Season sauce to taste with salt and pepper. Pour sauce over shellfish. Sprinkle with chives and serve.

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Posted by in Appetizer, crab, Dinner, Fish, Healthy Italian Cooking, Italian Cuisine, lemon, orange, Pasta, Prosciutto, Seafood Chowder, tomatoes Tags: ,

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Cooking With Winter Fruits

January 28, 2013

Winter is a great time to experiment with fruits like the kumquat, which can be added to a salad for a low-calorie, high-vitamin option. You can also try star fruits, which are great for heart health, or the flu-fighting quince. Certain varieties of tropical and citrus fruits, which are grown in places like Florida and Hawaii, have the highest levels of heart-healthy antioxidants of any fruit, so you can still make your heart happy without having to purchase fruit flown in from another hemisphere.

Some Not So Common Winter Fruits

Kumquats

The tiny little olive-sized citrus fruits are full of disease-fighting antioxidants, which are contained in their sweet, edible skin. A serving of five (which is about five calories) also contains one-fifth of your daily fiber needs, along with a healthy dose of potassium and vitamins A and C. The most commonly found variety is the Nagami, and California and Florida are home to most of our domestic crop, which peaks between November and March.

Slice kumquats and add to a salad or use in place of oranges in your recipes. Diced kumquats and avocado make a great salsa when mixed with red onion, cilantro and lime. At the market, look for firm fruits that are bright orange in color (green ones aren’t ripe), and store kumquats them at room temperature for two or three days or for up to two weeks in the refrigerator.

Carambolas or Star Fruit

Exotic fruits are generally higher in vitamin C, higher in potassium and lower in calories than domestic fruits. Carambolas, or star fruits, are no exception. High in inflammation-lowering polyphenols, they’re also great for your heart and full of fiber. Most of the star fruits you’ll see in stores now come from Hawaii or South Florida. Look for firm, shiny, evenly-colored yellow fruit. Handle with care, as star fruit bruise easily. Ripen them at room temperature for a few days until light brown ribs form and a full, fruity aroma develops, then refrigerate them for up to a week. The carambola’s taste has been described as a cross between citrus, apple and pear, and you can eat them as is, or slice them into fruit salads.

Rambutans

In Hawaii, the decline of the sugarcane plantations has led to a growing specialty fruit industry and antioxidant powerhouses rambutans, lychees and longans are now grown there. The rambutan, also known as hairy lychee or hula berry, is a tropical treat and their season runs from September through March. They might even be better for you than green tea. Rambutans have higher levels of the antioxidants: flavonoids and anthocyanins, both of which are believed to reduce the risk of chronic diseases and cardiovascular problems. They also contain iron and calcium. Look for rambutans in Asian and other specialty markets and handle them with care — they’re fragile and keep only a day or two at room temperature. If you’re not eating them right away, place them in a perforated plastic bag and refrigerate. To enjoy them, simply peel and pop into your mouth or add them to a fruit platter.

Longans

A relative of the lychee, longans are native to China but now are grown in Hawaii and in Puerto Rico. Stock up on them this time of year because they are traditionally used to settle upset stomachs and reduce fevers, making them great natural flu remedies. Also known as “dragon’s eye,” it’s easy to see why—the fruits have a black seed centered in translucent white flesh—and they taste similar to a chewy grape. You can find Hawaii-grown longans in Asian markets nearly year-round. Store them in the refrigerator in a perforated plastic bag for a week or two. You can simply rinse, peel and seed longans to eat as snacks or add them to fruit salads and desserts.

Persimmons

A study in the Journal of Agricultural and Food Chemistry found that a persimmon a day could be better for your heart than an apple, because they contain significantly higher concentrations of dietary fiber, minerals and phenolic compounds that prevent atherosclerosis, a leading cause of heart disease, heart attacks and stroke. An added bonus: the antioxidants in persimmons can help control diabetes and the cell damage it causes. Their flavor and texture has been compared to plums or apricots, with spicy undertones, and you can use just the pulp or the entire fruit in puddings, pureed in ice creams, breads or cakes. Try them in savory dishes, too, like salsas, stir-fries and salads.

Asian Pears

Though their softer Bosc relatives are long gone by now, hard-when-ripe Asian pears are perfect for cold storage and easy to find in farmer’s markets and grocery stores this time of year. Asian pears have significantly more fiber than other pear varieties and are good for your heart. Select the most fragrant, unblemished Asian pears when shopping; a sweet scent is the best indication that the pears are ripe. They can be kept for up to a week at room temperature or up to three months in the refrigerator. Their sweet pear flavor and crunchy texture make Asian pears perfect additions to salads and are delicious grated into slaws. They work well in place of apples in recipes from holiday stuffings to baked dishes. Try sauteing them to serve alongside meat entrees.

Some Common Winter Fruits

Oranges

In general, look for plump oranges that are free of blemishes or bruises. As the season goes on, you may find different varieties of oranges popping up, such as Cara Cara and blood oranges. Both of these varieties are very sweet and have a darker flesh, ranging from pink in the Cara Cara to dark red in the blood orange.

Oranges are filled with vitamin C (a large orange has more than the daily recommended value), which may help smooth your skin. If you chose a blood orange, you’ll also be getting anthocyanins, a compound that turns the orange’s flesh red and is associated with helping to keep the heart healthy and the brain sharp.

Buy them in bulk (they may be cheaper in a bag than when sold individually) and store them in the refrigerator to extend their life by a couple of weeks.

Bananas

Though there are hundreds of varieties of bananas, the Cavendish is the variety most familiar to North Americans. Bananas are in season year-round and are different from other fruits because they can be picked while they are still green. If you do buy green bananas, wait until the skin ripens to a yellow and the starches convert to sugars.

Bananas are one of the best sources of potassium, which is associated with healthy blood pressure. Also, a medium banana is an excellent source of cell-building vitamin B6 and is a good source of vitamin C and fiber.

Though bananas are relatively economical–ripening bananas cost about 90¢ per pound–overripe bananas are often on sale for less. Even if banana peels have started to brown, the insides often remain sweet and ripe. Buy a bunch or two and peel the extras before placing them in the freezer. They will keep for several months and are excellent in banana bread and smoothies.

Pineapple

Avoid green pineapples–they are not ripe. A ripe pineapple should smell like a pineapple. There should be a golden color present–starting at the base–and the more yellow a pineapple is, the better it will taste throughout. Some people claim that pulling leaves easily from the top of a pineapple is an indication of ripeness, but this has not been proven. Your best bet is to go with color.

Pineapple is full of vitamin C, delivers a healthy dose of fiber and is an excellent source of manganese, a nutrient involved in bone formation. Though convenient, prepared pineapple chunks in the produce section may cost more per pound than a whole pineapple. Many markets though sell pineapple peeled for the same price as an unpeeled one.

Pomegranates

Color is not a good indicator of a ripe pomegranate. Instead, choose a fruit that feels heavy in your hand.

Pomegranate juice is rich in antioxidants, natural compounds found in plants that help protect the body from harmful free radicals. (Free radicals are compounds in the body that damage tissues and may contribute to a variety of chronic conditions, such as heart disease, Alzheimer’s and cancer). Although you don’t get as many antioxidants eating the seeds as drinking the juice, you will get fiber and abundant punicic acid, a polyunsaturated heart-healthy oil.

Pomegranates aren’t the cheapest fruit in the produce bin (about $2.50 each), but the good news is that one fruit goes a long way. Your best bet is to compare prices at competing stores and buy the cheapest you can find.

Grapefruit

Like oranges, select fruits that are free of blemishes and bruises. Buying grapefruit can be tricky–the skin color of the fruit is not always a reliable way to tell if the fruit is sweet inside. If the fruit is heavy in your hand, that may be a good indication of its juiciness. Grapefruits are high in vitamin C and are a good source of fiber. Studies have shown that the soluble fiber in grapefruit may even be beneficial in lowering cholesterol. Half a medium grapefruit has only 60 calories.

If you regularly buy organic, you may make an exception for grapefruit. According to the Environmental Working Group (a nonprofit, nonpartisan organization) it is a fruit that is less likely to be contaminated with pesticides.

Recipes Using Winter Fruits

 

Appetizer

Pears with Blue Cheese and Prosciutto

Makes 4 servings

Ingredients:

  • 2 pears, each cored and sliced into 8 wedges
  • 2 teaspoons fresh lemon juice
  • 3 ounces blue cheese cut into slices
  • 6 ounces thinly sliced prosciutto cut in half lengthwise
  • 1 cup arugula

Directions:

Roll up an arugula leaf, a piece of pear (lay on its side)and a piece of cheese in a slice of prosciutto.  Repeat with the remaining pear slices.

First Course

 

Sicilian Fennel Salad with Oranges, Arugula, and Black Olives

Serves 4

In Sicily , this salad is traditionally prepared with chicory , a slightly peppery , tender-leafed green. Substitute with arugula if you can’t find chicory .

  • 3 navel oranges
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • Salt
  • Freshly ground black pepper
  • 2 bunches trimmed arugula or chicory
  • 2 cored, halved, trimmed medium fennel bulbs
  • 1/4 cup oil-cured black olives

Directions:

Trim off and discard peel and all of the white pith from oranges, then slice crosswise into thin rounds and set aside. Mix together the extra-virgin olive oil and red wine vinegar in a large salad bowl, then season to taste with salt and freshly ground black pepper. Tear arugula into large pieces and arrange in the salad bowl. Slice fennel bulbs into long strips. Toss salad just before serving, adjust seasonings, then arrange orange slices and black olives on top.

Second Course

 

Braised Chicken with Kumquats and Green Olives

Serves 4-6

Ingredients:

  • 3 lbs. chicken legs or thighs
  • 2 tablespoons olive oil
  • 1 medium onion, sliced into ¼ inch half-rounds
  • 4 cloves of garlic, crushed
  • 1 cup white wine
  • 2 bay leaves
  • 3 cups chicken broth
  • 1 cup kumquats
  • 1 cup green olives
  • Salt and pepper
  • Couscous, cooked according to package directions

Directions:

Rinse and pat the chicken dry with paper towels and season with salt and pepper. Heat olive oil in a large pan with a cover over medium heat. Add chicken and cook, turning occasionally , for about 15 minutes, or until evenly browned. Transfer chicken to a plate.

Add onion and garlic to pan and saute over medium heat until transparent. Add wine and bay leaves and reduce over high heat until syrupy . Return the chicken to the saucepan, skin side up and add enough chicken broth to cover 2/3 of the chicken. Tuck the kumquats and olives into the broth, reduce heat to medium-low, and simmer, covered, until the sauce is thickened and the chicken is cooked through and tender, about 40 minutes. Add salt and pepper to taste. Spoon over couscous and serve.

Side Dish

Baked Applesauce

Makes 12 servings.

Ingredients:

  • 4 lbs. (about 10 medium) assorted apples, such as McCoun, MacIntosh, Golden Delicious, Jonathan, Jonagold or HoneyCrisp, peeled, cored and quartered
  • 1/3 cup fresh apple cider
  • 4 lemon slices, paper-thin, or 1 tablespoon fresh lemon juice
  • 1 (3-inch) piece stick cinnamon, or 1 teaspoon ground cinnamon, optional
  • 2 tablespoons sugar, agave syrup, or honey, optional

Directions:

Preheat oven to 375 degrees F.

Place apples, cider and lemon slices or juice in large Dutch oven or heavy casserole with a cover. Toss apples to coat them with lemon. If using, add cinnamon stick or sprinkle on cinnamon and sweetener and toss again.

Bake apples, covered, for 60 to 75 minutes, until very soft and moist. Stir to combine soft apples and liquid into applesauce. If mixture is too thin, bake the applesauce, uncovered, for 15 minutes longer. Cool to room temperature before serving. Applesauce thickens as it cools. The applesauce keeps, covered in the refrigerator for up to 5 days.

Dessert

 

Orange-Scented Olive Oil Cake

Serves 12

Ingredients:

  • 2 oranges
  • 2 1/3 cups sugar or 1 cup plus 2 ½ tablespoons sugar alternative, such as Truvia or Domino Light
  • Cooking Spray
  • 2 1 ⁄2 cups flour, plus more for dusting baking pan
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 6 tablespoons extra-virgin olive oil
  • 1 ⁄4 cup fresh orange juice
  • 1 ⁄4 cup confectioners’ sugar
  • Sugar crystals for garnish, optional

Directions:

Trim about 1/2″ from the tops and bottoms of the oranges; quarter oranges lengthwise.

Put oranges, 1 cup of the sugar or 1/2 cup of the sugar alternative and 4 cups water into a 4-quart saucepan over medium-high heat. Bring to a boil, lower heat and cook, stirring often, until sugar dissolves and orange rind can be easily pierced with a fork, about 30 minutes.

Remove pan from heat and let cool to room temperature.

Heat oven to 350°F. Spray a 10″ round cake pan with cooking spray and dust with flour; line pan bottom with parchment paper cut to fit. Set pan aside.

Whisk together the flour, baking powder and baking soda in a medium bowl and set aside. Remove orange quarters from syrup, remove and discard any seeds, and put oranges into the bowl of a food processor. Pulse until oranges form a chunky purée, 10–12 pulses. Add remaining sugar, reserved flour mixture, vanilla, and eggs and process until incorporated, about 2 minutes. Add olive oil; process until combined. Pour batter into prepared pan; bake until a toothpick inserted in center comes out clean, 40–45 minutes. Let cool for 30 minutes.

In a small bowl, whisk orange juice and confectioners’ sugar to make a thin glaze. Remove cake from the pan and transfer to a cake stand or plate. Using a pastry brush, brush orange glaze over top and sides of cake; let cool completely . Garnish cake with sugar crystals, if desired..

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Something Different For Breakfast !

January 17, 2013

We’ve all heard the old saying that breakfast is the most important meal of the day, but do you know why? Breakfast is literally just that, breaking the fast that your body is in from the night before.The consumption of an early morning meal increases the metabolic rate (how fast you burn calories) and kick starts your body into gear, telling it what to expect the rest of the day. If you don’t eat breakfast, your body doesn’t process your next meal as quickly and tries to hold onto those nutrients. Since your body didn’t get any morning fuel, it tries to hold onto the afternoon meal as long as possible — instead of burning it right away.

Studies have shown that weight loss can be more difficult and weight gain more prevalent in folks who opt out on the morning meal. Those who skip breakfast have a tendency to consume more food than usual the next chance they get to grab a bite to eat and also have a higher tendency to snack on high-calorie foods to keep from feeling hungry.

If you don’t like breakfast foods, don’t eat them! Try leftovers, soup, a sandwich, or lean meats in the morning. Many cultures serve rice and vegetables as a breakfast meal.

Breakfast should include a healthy source of protein and plenty of fiber; that combination will help satisfy your hunger and will keep you feeling full until lunch time. The protein can come from low-fat meat, low-fat dairy products, or nuts and nut butters. Eggs are also a good source of protein. They’re also high in saturated fats, but one egg only has about 75 calories and they’re quite satiating, so it can help keep the hunger pangs away. High-fiber foods include fruits, vegetables and whole grains.

There is no harm in switching from your traditional breakfast, as long as you are going to get the proper nutritional value, you can try eating something different to start off your day. Try out something tempting and appetizing like some of these recipes listed below.

Breakfast Mini Pizzas                                                                                                                                     

1 serving

IngredientsMini Breakfast Pizzas

  • 1 large egg, beaten
  • 2 tablespoons marinara sauce
  • 1 whole-wheat English muffin, split and toasted
  • 2 tablespoons shredded reduced fat Italian cheese blend, such as Sargento
  • 2 slices turkey pepperoni or Applegate Farms nitrate free pepperoni (optional)

Directions:

Preheat broiler or toaster oven.

Coat a small nonstick skillet with cooking spray and heat over medium-high heat. Add egg and cook, stirring often, until set into soft curds, 1 to 2 minutes. Spread marinara sauce on English muffin halves. Top each muffin half with scrambled egg, pepperoni (if using) and cheese. Broil until the cheese is melted, 1 to 3 minutes.

Berry Smoothie

3 servings, 1 cup each                                                                                                                                                                                      

Ingredients

  • 1 1/4 cups orange juiceMixed Berry Smoothie Recipe
  • 1 banana
  • 1 1/4 cups frozen berries, such as raspberries, blackberries, blueberries and/or strawberries
  • 1/2 cup low-fat plain yogurt
  • 1 tablespoon sugar, or 1/2 tablespoon Truvia or Domino Light
  • Berries for garnish

Directions:

Combine orange juice, banana, berries, yogurt and sugar in a blender; cover and blend until creamy. Garnish with berries and serve.

Stuffed Italian Toast

Makes 8 sandwiches

Filling:

  • 1 tablespoon extra-virgin olive oil
  • 1 garlic clove, minced
  • 4 cups loosely packed fresh baby spinach
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon finely grated lemon rind (from 1 small lemon)
  • 1 tablespoon chopped fresh or 1 teaspoon dried basil
  • 1 tablespoon chopped fresh or 1 teaspoon dried oregano
  • Salt and pepper                                                                                                                                                                                                                                                                    

bfd_Italianfrenchtoast

Toast:

  • 1 loaf hearty whole grain Italian bread, cut into 16 – 3/4-inch-thick slices
  • 2 large eggs
  • 1/2 cup milk
  • 1/4 cup salt
  • 1-2 tablespoons extra-virgin olive oil, divided
  • Warm marinara sauce

Directions:

For the filling, heat oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add spinach and cook until wilted, 1 to 2 minutes. Let cool, then coarsely chop.

In a small bowl, combine chopped spinach mixture, ricotta, Parmesan, lemon zest, basil, and oregano. Season to taste with salt and pepper.

Spread one bread slice with 2 tablespoons of filling, top with another slice of bread and press closed. Repeat with remaining bread to make 8 sandwiches in all.

Whisk together eggs, milk, salt, and garlic powder in a shallow baking dish.

Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.

Working with 1 sandwich at a time, quickly dip into egg mixture, turning to coat both sides. Add to hot oil. Repeat with 3 more slices, taking care not to overload pan. Cook for 3 minutes per side, or until golden brown. Remove from pan and keep warm.

Repeat with remaining oil (if needed) and 4 sandwiches.

Transfer to plates, spoon warm marinara sauce over top, and serve.

Yogurt-Zucchini Bread with Walnuts                                                                                                                   

Serve with a fruit salad

MAKES ONE 9-INCH LOAF

Ingredients:

  • 1 cup walnut halves (4 ounces)
  • 2 cups all-purpose flour or Eagle Brand Ultra Grain flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup sugar or sugar alternative
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup fat-free plain Greek yogurt
  • 1 cup coarsely grated zucchini (from about 1 medium zucchini)

Directions:

Preheat the oven to 325°F. Coat with cooking spray and flour a 9-by-4 1/2-inch metal loaf pan.

Spread the walnut halves in a pie plate and toast them for about 8 minutes, until they are fragrant.

Transfer the toasted walnuts to a cutting board and coarsely chop them, then freeze for 5 minutes to cool.

In a large bowl, whisk the flour with the baking powder, baking soda and salt.

In a medium bowl, mix the sugar with the eggs, vegetable oil and yogurt.

Add the wet ingredients to the dry ingredients along with the grated zucchini and toasted walnuts and stir until the batter is evenly moistened.

Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, until the loaf is risen and a toothpick inserted in the center comes out clean.

Let the loaf cool on a rack for 30 minutes before unmolding and serving.

MAKE AHEAD:  The zucchini loaf can be wrapped tightly in plastic and kept at room temperature for up to 4 days, or frozen in plastic and foil for up to 1 month.

Eggs Baked Over Sauteed Mushrooms and Spinach                                                                             

Servings: 4

Ingredients:

  • 1 tablespoon olive oil
  • 1 large leek, white and light green parts only, cut into 1/2-inch pieces
  • 1 garlic clove, minced
  • 1 tablespoon unsalted butter
  • 1 pound white or cremini mushrooms, thinly sliced (about 6 cups)
  • 1/2 teaspoon salt
  • 1/4 cup dry red wine
  • 5 ounces baby spinach
  • Freshly ground pepper
  • 4 large eggs
  • 4 slices of whole-grain toast

Directions:

Preheat the oven to 350°F.

In a deep skillet, heat the olive oil. Add the leeks and cook over moderate heat, stirring, until softened, 3 minutes. Stir in the butter, garlic and mushrooms. Cover and cook, stirring occasionally, until the mushrooms are softened and a lot of liquid is released, 7 minutes.

Uncover and add the salt and red wine and cook over moderately high heat, stirring, until the liquid is reduced, 5 minutes. Add the spinach and stir until wilted, 2 minutes. Season with pepper.

Coat four 1-cup ramekins or small gratin dishes with cooking spray. Transfer the mushrooms and spinach to the ramekins and crack an egg on top of each.

Place the ramekins in the oven and bake for 10 to 12 minutes, until the eggs are set.  Let stand for 2 minutes; serve with the toasts.

Crepes with Sweet Yogurt and Raspberry-Apricot Sauce                                                                                

Makes 8 servings

  • 3 large eggs
  • 1 1/4 cups milk
  • Pinch of salt
  • 1 cup all-purpose flour or Eagle Brand Ultra Grain flour
  • 2-3 tablespoons unsalted butter, melted
  • 1/4 cup apricot preserves, low sugar, if available
  • 1/2 cup frozen raspberries
  • 1 tablespoon fresh lemon juice
  • 1 1/2 cups plain Greek-style yogurt (not fat free)
  • 3 tablespoons light brown sugar
  • 1/2 teaspoon pure vanilla extract

Directions:

In a medium bowl, whisk the eggs with 1/4 cup of the milk and the salt until blended. Whisk in the flour until the batter is smooth, then whisk in the remaining 1 cup of milk and 1 tablespoon of the melted butter. Let the crepe batter stand at room temperature for about 20 minutes.

In a small saucepan, combine the apricot preserves with the raspberries and lemon juice and cook over moderate heat until jammy, about 5 minutes. Cover and keep warm.

In a bowl, mix the yogurt with the brown sugar and vanilla.

Heat a 10-inch crepe pan or nonstick skillet over moderate heat. Brush the pan with some of the melted butter. Pour in a scant 1/3 cup of the crepe batter and immediately rotate the pan to evenly coat the bottom. Cook the crepe until lightly browned on the bottom, about 45 seconds. Flip the crepe and cook until brown dots appear on the other side, about 15 seconds longer.

See post on how to make crepes:

http://jovinacooksitalian.com/2012/12/27/new-years-eve-party-time/

Transfer the crepe to a large plate covered with parchment paper.

Continue making crepes with the remaining batter, brushing the pan with the remaining melted butter as needed. Place a sheet of wax paper in between each cooked crepe.

To Assemble Crepes: Spoon 3 tablespoons of the yogurt mixture onto each crepe and roll them up.

Transfer to individual serving plates. Spoon the raspberry-apricot sauce on top and serve.

MAKE AHEAD : The crepes can be made ahead and stacked, then rewarmed in a microwave oven for about 20 seconds.

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Cooking With Honey

January 4, 2013

Honey is as old as written history, dating back to 2100 B.C. where it was mentioned in Sumerian and Babylonian cuneiform writings, the Hittite code, and the sacred writings of India and Egypt. It is presumably even older than that. It is not entirely clear but about 4000 BC, the Egyptians started keeping bees in a cylinder of unbaked hardened mud pots, stacking them in rows to form a bank. Some beekeepers in Egypt moved their hives on rafts down the Nile, following the blossoms. The Greeks modified the Egyptian design by baking the mud into a sturdier terra cotta. (1450 BC). Another design using hollow logs hung from trees and is still used in Africa today. Others include woven cylinders, woven skeps and rectangular boxes made from wood. The theme is all the same, a long low cavity with a small entrance hole at one end and a door at the other. One of the earliest evidence of honey harvesting is on a rock painting dating back 8000 years, this one found in Valencia, Spain shows a honey seeker robbing a wild bee colony. The bees were subdued with smoke and the tree or rocks opened resulting in destruction of the colony.

“Man of Bicor.” c. 15,000 BC. Cueva de la Arana, Valencia, Spain

Honey is an organic, natural sugar with no additives that is easy on the stomach, adapts to all cooking processes, and has an indefinite shelf-life. Its name comes from the English hunig, and it was the first and most widespread sweetener used by man. Legend has it that Cupid dipped his love arrows in honey before aiming at unsuspecting lovers.

In the Old Testament of the Bible, Israel was often referred to as “the land of milk and honey”.  Mead, an alcoholic drink made from honey was called “nectar of the gods” . The Romans used honey to heal their wounds after battles. Hannibal, a great warrior, gave his army honey and vinegar as they crossed the Alps on elephants to battle Rome. Honey was valued highly and often used as a form of currency, tribute, or offering. In the 11th. century A.D., German peasants paid their feudal lords in honey and beeswax.

Although experts argue whether the honey bee is native to the Americas, conquering Spaniards in 1600 A.D. found native Mexicans and Central Americans had already developed beekeeping methods to produce honey. Honey has been used not only in food and beverages, but also to make cement, furniture polishes and varnishes, and for medicinal purposes.

It was in Europe where apiculture made its greatest advances in development and bee biology. Even further advancements were made in 1851, when Rev. Langstroth from Philadelphia designed the Langstroth movable bee frame. The ability of the honey bee to survive has been remarkable. It has been able to adapt to the harsh environments of the world living in regions where man lives, from the equator to beyond the Arctic Circle. Most of the domestic honey bees have descended from a small number of queens from their original countries – that is Europe and Africa –  and in these regions the honey bee has survived through natural selection processes. If honey bees were to disappear from the planet, man would have just 4 years until serious food shortages would result. The pollination services that bees provide are numerous. Think about the fruits, nuts, seeds, vegetables and legumes we eat. Most of these are pollinated by the bee.

Honey Trivia

• Honeybees must tap over two million flowers to make one pound of honey, flying a distance equal to more than three times around the world.

• The average worker bee will make only one-twelfth of a teaspoon of honey during its lifetime.

• The famous Scottish liqueur, Drambuie, is made with honey.

Italian Honey

Italian Bee – Apis Mellifera var. Ligustica Spinola

Originally from the Apennine Peninsula in Italy, the true Italian breed is the Ligustica. There are 3 yellow bands on the abdomen of the Ligustica and 4 or 5 bands on the Italian. These bees are usually gentle to manage,  winter well and build up their numbers quickly in spring. Their proficient breeding ability during periods of little or no honey flow often results in depletion of their honey stores and, as a result, they have a tendency toward swarming.

Today, in Italian cuisine, honey is mostly used in sweets, from pastries to torrone, and in traditional sweets like panforte and fritters. Honey is a favored ingredient in southern Italian cuisine due to the strong influence of the Arabs in this area, whose palates have a preference for sweet and sour combinations. A spoonful of honey can sweeten a glass of tea, turn a plain piece of bread into a treat, glaze barbecued spareribs, or serve as the basis for a salad dressing.

Types of Italian Honey

Orange Blossom Honey of Sicily

Orange blossom honey crystallizes a few months after having been gathered and is very light, almost white in color. The intense fragrance is reminiscent of orange blossoms, while the flavor is a fusion of aromas recalling both the flower and the fruit. Excellent in sweets or mixed with yogurt, it is just as good spread on bread or used to sweeten tea.

Chestnut Honey from Calabria

Chestnut honey is rich in fructose and crystallizes only after a long time. Dark in color, ranging from brown to black, it has a strong, intense smell, woody and slightly tannic (due to the tannin in the tree). Grains of chestnut pollen, can be found in the honey. The flavor is not very sweet and, with an almost bitter aftertaste, highly appreciated by those who are not fond of sweets. It is a perfect honey for delicious contrasts, splendid with aged cheeses or hearty meat dishes.

Acacia Honey from the Prealps (the foothills of the Italian Alps)

Acacia honey, one of the clearest in color, remains liquid regardless of the temperature or its freshness (it very rarely crystallizes). The fragrance is light, the flavor delicate and very sweet, with a hint of vanilla. A honey universally liked, it is particularly suitable for use as sweetener since it does not change the taste of the substances it is added to.

Eucalyptus Honey from Sardinia

Eucalyptus honey has a color that ranges from light amber to beige with grayish tones. Its fragrance is intense, distinctive and recognizable, and the flavor recalls the taste of caramel, but is more refined. This is a special honey, excellent as a table honey for those who like its taste.

Millefiori Honey from Tuscany

Millefiori honey from Tuscany has as many subtle tones of taste. Each millefiori honey has a special taste, fragrance, and color. A lover of this honey can become a true connoisseur of it, and learn to recognize the variations it takes on from one season to another, because a millefiori honey is a summary of all of the different components of a landscape. The more varied is its nature, encompassing a range of plants and flowers, the more complex and rich will be its overall aroma.

American Honey

There are more than 300 unique types of honey available in the United States, each originating from a different plant source. I am listing some of the more common ones in this post due to space limitations. As a general rule, the flavor of lighter colored honeys is milder and the flavor of darker colored honeys is stronger.

ALFALFA

Alfalfa honey, produced extensively throughout Canada and the United States from the purple blossoms, is light in color with a pleasingly mild flavor and aroma.

AVOCADO

Avocado honey is gathered from California avocado blossoms. Avocado honey is dark in color, with a rich, buttery taste.

BLUEBERRY

Taken from the tiny white flowers of the blueberry bush, the nectar makes a honey which is typically light amber in color and with a full, well-rounded flavor. Blueberry honey is produced in New England and in Michigan.

BUCKWHEAT

Buckwheat honey is dark and full-bodied. It is produced in Minnesota, New York, Ohio, Pennsylvania and Wisconsin as well as in eastern Canada. Buckwheat honey has been found to contain more antioxidant compounds than some lighter honeys.

CLOVER

Clover honey has a pleasing, mild taste. Clovers contribute more to honey production in the United States than any other group of plants. Red clover, Alsike clover and the white and yellow sweet clovers are most important for honey production. Depending on the location and type of source of clover, clover honey varies in color from water white to light amber to amber.

EUCALYPTUS

Eucalyptus honey comes from over 500 distinct species and many hybrids. As may be expected with a diverse group of plants, eucalyptus honey varies greatly in color and flavor but tends to be a stronger flavored honey with a slight medicinal scent. It is produced in California.

FIREWEED

Fireweed honey is light in color and comes from a perennial herb from the Northern and Pacific states and Canada. Fireweed grows in the open woods, reaching a height of three to five feet and spikes pinkish flowers.

ORANGE BLOSSOM

Orange blossom honey, often a combination of citrus sources, is usually light in color and mild in flavor with a fresh scent and light citrus taste. Orange blossom honey is produced in Florida, Southern California and parts of Texas.

SAGE

Sage honey, primarily produced in California, is light in color, heavy bodied and has a mld flavor. It is extremely slow to granulate, making it a favorite among honey packers for blending with other honeys to slow down granulation.

TUPELO

Tupelo honey is a premium honey produced in northwest Florida. It is heavy bodied and is usually light golden amber with a greenish cast and has a mild, distinctive taste. Because of the high fructose content in Tupelo honey, it granulates very slowly.

WILDFLOWER

Wildflower honey is often used to describe honey from miscellaneous and undefined flower sources.

Read Kathy Siler’s (a Michigan beekeeper) description of the process of harvesting honey and reaping its benefits: http://blog.mlive.com/freshfood/2012/12/the_bees_are_in_their_huddles.html

 

Recipes Using Honey

 

Honey Pizza Dough or Focaccia Bread

Servings: 4   

Ingredients                                                                                                                                                                                                    

  • 2 1/4 teaspoons active dry yeast ( or 1 package)
  • 1 tablespoon honey
  • 1 cup warm water, 105 to 115 degrees
  • 1 1/2 cups all-purpose flour
  • 1 cup white whole wheat flour
  • 2 teaspoons salt
  • 1 tablespoon extra virgin olive oil
  • Sauce and toppings of choice

Directions

In a small bowl, dissolve the yeast and honey in ¼ cup warm water (100-110 degrees).

In a mixer fitted with the paddle attachment, combine the flour and the salt.

Add the oil, the yeast mixture, and the remaining 3/4 cup water, mix on low speed until dough comes cleanly away from the sides of the bowl, about 5 minutes.

If the dough is still sticky, then simply add a bit more flour until it pulls cleanly away from the bowl.

Switch to the dough hook and knead for 2 or 3 minutes.The dough should be smooth and firm.

Place in lightly oiled bowl and cover with plastic wrap.

Let rise for about 30-45 minutes. (When ready, the dough will stretch as it is lightly pulled).

Take dough out of bowl and divide into either 1 or 2 balls, depending on whether you want 1 large pizza or 2 small.

Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times.

Cover the dough with a damp towel or plastic wrap and let rest 15 to 20 minutes.

At this point, the dough can be used or wrapped in plastic and refrigerated for up to 2 days.

To make pizzas, stretch the dough out onto a greased pizza pan, top with sauce and toppings, and bake at 450 degrees F. for 20 minutes, until done. (Smaller pizzas will take less time).

For Focaccia Bread

  • ¼ cup olive oil
  • Sea salt — 2 teaspoons
  • Fresh rosemary — 1 tablespoon
  • chopped garlic to taste, optional

 Directions:

Preheat oven to 450°F. Oil a medium-sized baking dish and place the dough in the pan. Use your hands to push the dough out to the sides of the pan so that it fully and evenly covers the bottom. Cover loosely with plastic wrap and set aside to rise for another 1 to 1 1/2 hours.

Use your fingers to press dimpled indentations all over the dough. Brush the dough all over with 1/4 cup of olive oil. Sprinkle with the sea salt, the rosemary and garlic if using.

Set the baking pan in the oven and bake for 15 minutes. Reduce heat to 400° F and bake for another 15-20 minutes.

Remove from the oven and cool for about 10 minutes. Cut into squares and serve immediately.

 

Italian Honey Salad Dressing

  • 1 cup loosely packed fresh flat leaf parsley, roughly chopped (about one small bunch)
  • 10 big leaves fresh basil
  • ¼ teaspoon dried oregano
  • 2 cloves garlic, peeled
  • ¼ cup red wine vinegar, good quality
  • ¾ cup extra virgin olive oil, good quality
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • 1 ½ teaspoons honey

Combine all dressing ingredients in a food processor and process to blend completely.

 

Italian Honey Orange Chicken

Servings: 6-8

Ingredients

  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 chickens, 3 lbs each, cut up (or 6 lbs chicken pieces)
  • 1 cup hot water
  • 1 cup orange juice
  • 1/4 cup honey
  • 2 tablespoons freshly grated ginger, or 3/4 tsp ground ginger, or to taste
  • Fresh orange wedges for garnish (optional)

Directions

Grease a large roasting pan

Preheat oven to 350 degrees F.

Sprinkle the chicken with salt and pepper

Whisk together hot water, orange juice, honey and ginger in a bowl.

Place the chicken in the greased roasting pan and cover the chicken evenly with the honey orange liquid.

Cover the pan with foil and let it roast in the oven for 45 minutes, basting occasionally.

Uncover the dish after 45 minutes and increase oven temperature to 425 degrees F. Let the chicken continue to roast for 10-20 minutes longer, basting every few minutes, until the skin is brown.

Serve on a platter garnished with fresh orange wedges, if desired.

Mascarpone Tart with Honey, Oranges, and Pistachios

Makes 8 servings

Ingredients:

  • Whole Wheat Pie Crust, recipe below
  • 2 large navel oranges
  • 1- 8 to 8.8-ounce container chilled mascarpone cheese*
  • 1/2 cup chilled heavy whipping cream
  • 1/4 cup honey, divided
  • 1/2 teaspoon ground cardamom
  • 2 tablespoons chopped pistachios

 Directions:

Preheat oven to 450°F.

Grease a 9-inch tart pan with removable bottom.

Make pie crust according to baked crust instructions below. Bake according to instructions.

Cool completely on rack.

Meanwhile, grate enough orange peel to measure 1 1/4 teaspoons. Cut off remaining peel and pith from oranges. Slice oranges into thin rounds, then cut rounds crosswise in half. Place orange slices on paper towels to drain slightly.

Combine mascarpone, cream, sugar, 3 tablespoons honey, cardamom, and orange peel in medium bowl. Using an electric mixer, beat just until blended and peaks form (do not overbeat or mixture will curdle). Spread filling evenly in cooled crust. Arrange orange slices on top tart in concentric circles; sprinkle with pistachios. Drizzle with remaining 1 tablespoon honey and serve.

*Italian cream cheese; available at many supermarkets and Italian markets.

Whole Wheat Pie Crust

Ingredients:

  • ¾ cup unbleached all-purpose flour, plus more for dusting
  • ½ cup whole wheat pastry flour
  • 1/8 teaspoon salt
  • 1 tablespoon honey
  • 5 tablespoon trans-free vegetable shortening

Directions:

In a mixing bowl, combine the white and whole wheat flours, honey and the salt. Add the shortening and with a pastry blender cut the shortening into the flour. You can also quickly use your fingers to break up the shortening and form a coarse dough. Sprinkle with ice water, 1 tablespoon at a time, and mix with a fork until a moist dough forms. You’ll use 5 to 6 tablespoons water.

For a filled crust: Roll the dough into an 1/8-inch-thick round on a floured piece of wax paper or a pastry cloth. Roll the dough onto a rolling pin and then unroll it onto the pie pan. Crimp the edge with the tines of a fork. Freeze for 10 minutes before baking.

For a baked crust: Prepare the dough as for a filled crust. Prick the sides and bottom with a fork and bake in a 450ºF. oven for 10 to 12 minutes, or until lightly browned.

 

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Posted by in Bread, Chicken, Desserts, focaccia, Fruit, Healthy Italian Cooking, Honey, Italian Cuisine, orange, Pizza, Salad, Salad Dressing Tags: , , ,

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New Year’s Eve – Party Time

December 27, 2012

The most commonly sung song on New Year’s eve, “Auld Lang Syne” is an old Scottish song that was first published by the poet, Robert Burns, in the 1796 edition of the book, Scots Musical Museum. Burns transcribed it (and made some refinements to the lyrics) after he heard it sung by an old man from the Ayrshire area of Scotland, Burns’s homeland.

But it was bandleader Guy Lombardo, who popularized the song and turned it into a New Year’s tradition. Lombardo first heard “Auld Lang Syne” in his hometown of London, Ontario, where it was sung by Scottish immigrants. When he and his brothers formed the famous dance band, Guy Lombardo and His Royal Canadians, the song became one of their standards. Lombardo played the song at midnight at a New Year’s eve party at the Roosevelt Hotel in New York City in 1929 and a tradition was born. After that, Lombardo’s version of the song was played every New Year’s eve from the 1930s until 1976 at the Waldorf Astoria. In the first years it was broadcast on radio, and then on television. The song became such a New Year’s tradition that Life magazine wrote, “if Lombardo failed to play Auld Lang Syne, the American public would not believe that the new year had really arrived.”

Probably the most famous tradition in the United States is the dropping of the New Year ball in Times Square, New York City. Thousands gather to watch the ball make its one-minute descent, arriving exactly at midnight. The tradition first began in 1907. The original ball was made of iron and wood; the current ball is made of Waterford Crystal, weighs 1,070 pounds and is six feet in diameter.

A traditional southern New Year’s dish is Hoppin’ John—black eyed peas and ham hocks. An old saying goes, “Eat peas on New Year’s day to have plenty of everything the rest of the year.”

Another American tradition is the Rose Bowl in Pasadena, California. The Tournament of Roses parade that precedes the football game on New Year’s day is made up of elaborate and inventive floats. The first parade was held in 1886.

A common symbol of New Year’s is the Baby New Year. This is often a white male baby dressed in a diaper, a hat and a sash. The year he represents is printed on his sash. According to mythology, Baby New Year grows up and ages in a single year. At the end of the year he is an old man and hands his role over to the next Baby New Year. Other symbols of New Year’s are spectacular fireworks exploding over landmarks and clocks striking midnight as the year begins.

Entertain At Home

Invite a few close friends to ring in the New Year with an easy, intimate party at home. Champagne is the classic New Year’s Eve beverage, but this year you can change things up by making fruity cocktails with that bottle of bubbly

The wonderful wafer-thin pancakes, called crepes, fill a niche in contemporary dining. Made with light sauces and fillings, they suit today’s desire for healthy fare. Crepe refers both to the individual pancake and the filled creation. Fast to assemble and filled by a variety of savory fillings – fresh vegetables and herbs, seafood, poultry, and meat crepes can serve as appetizers, first courses, and entrées. Filled with seasonal fruit, souffles, sauces, sorbets, or ice cream, they become sumptuous desserts.

Crepes are ideal to make ahead, refrigerate or freeze and fill later for a party or informal gathering. They are easy, dramatic, and fun to serve. They can be prepared early on the day of the party or let guests spoon on their own fillings.

 

Basic Crepe Recipe

  • 1 1/2 cups whole milk
  • 1/2 cup water
  • 6 tablespoons butter, melted
  • 3 large eggs
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon salt
  • Oil for the pan

Cooking Instructions for the Crepes:

1. Whisk together the flour and salt in a medium-sized bowl.

2. Make a well in the center of the mixture and pour in the milk and water. Whisk the milk and water into the flour mixture until the batter is smooth and well blended.

3. Whisk in the eggs and melted butter until blended.

4. Strain the batter through a sieve into another medium-sized bowl. Cover with plastic wrap and refrigerate for at least 2 hours to give the batter time to rest.

5. Heat an 8-inch nonstick skillet or crepe pan over medium heat. Lightly brush the pan with olive oil.

6. Ladle about 1/4 cup of the batter into the skillet and tilt the pan in all directions to evenly coat the bottom.

 

 

7. Cook the crepes for about 30 seconds or until the bottom is lightly brown. Loosen the edges with a spatula and flip the crepe over.

 

8. Cook the underside for 10 to 15 seconds or until it is set, dry and browned in spots.

 

9. Slide the crepe onto a flat plate and cover with a piece of wax paper.

 

10. Repeat with the remaining batter, brushing the pan with more oil as needed, and stacking the crepes between wax paper. The crepes may be made up to 3 days ahead. Cover with plastic wrap and refrigerate. Bring to room temperature before using.

Smoked Salmon and Cream Cheese Crepes

Servings: 8

Crepes

Filling                                                                                                                                                                                                                       

  • 8 ounces cream cheese, softened
  • 2 tablespoons lemon zest
  • 1 medium shallot, minced
  • 1/4 cup capers, rinsed and chopped
  • 1 tablespoon minced dill
  • 1/4 teaspoon salt
  • Freshly ground pepper
  • 1/2 pound sliced smoked salmon

Salad

  • 3 cups baby spinach (3 ounces)
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 2 plum tomatoes, thinly sliced and quartered

Directions:

Make crepes and set aside.

In a bowl blend the cream cheese, lemon zest, shallot, capers, dill and salt and season with pepper.

Fold each crepe in half. Spread about 2 tablespoons of the cream cheese mixture vertically down the center of each crepe. Lay the salmon over the cream cheese. Fold one side of the crepe over the filling, roll to close and serve.

In a medium bowl, toss the spinach with the olive oil and balsamic vinegar and add in the tomatoes. Season with salt and pepper. Serve on the side of the salmon crepes.

Mushroom, Spinach & Cheese Crepes

Yield: 12 crepes

Ingredients

Crepes

  • 3 tablespoons extra virgin olive oil
  • 1 1/4 lbs mushrooms, rinsed, trimmed and thinly sliced ( about 8 cups of any combination of white button, shiitake, oyster, portobello, chanterelles or whate)
  • 1/4 cup fresh flat-leaf parsley, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 garlic cloves, finely chopped
  • salt & pepper, to taste
  • 1 (10 ounce) packages fresh spinach, washed, stemmed and coarsely chopped
  • 5 ounces cream cheese, cut into small cubes
  • 2 cups mozzarella cheese, shredded

Directions

Make crepes and set aside.

Preheat oven to 350°F.

Heat the oil in a large skillet. Add the mushrooms all at once and cook, stirring, over medium-high heat until they begin to brown. About 10 minutes.

Stir in the parsley, thyme, garlic, salt & pepper. Cook for 1 minute.

Reduce heat to medium and stir in the spinach. Cover & cook until just wilted, about 2 minutes.

Uncover & add the cream cheese, stirring until melted.

Spoon mixture down the center of each crepe. Roll up crepes and arrange side by side in a 13×9 baking dish. Sprinkle with mozzarella cheese.

Cover pan with foil and heat until cheese melts, about 15 minutes.

Serve warm with sliced tomatoes and red onions.

Ham and Asparagus Crepes with Parmesan Cheese                                                                               

Make crepes and set aside.

Ingredients

Filling

  • 1 tablespoon olive oil
  • 1 to 1 1/2 cups diced or thinly sliced ham
  • 18 to 24 spears of asparagus
  • Salt and freshly ground black pepper

Sauce

  • 3 tablespoons unsalted butter
  • 1/4 cup finely chopped onion
  • 1 clove garlic, minced
  • 2 tablespoons finely chopped red bell pepper, optional
  • 2 tablespoons flour
  • 1 1/2 cups milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 teaspoons fresh chopped parsley
  • 1 cup fresh shredded Parmesan cheese, or about 1/2 cup if finely grated
  • More Parmesan cheese for topping

Filling:

Cut ham into small dice or slice thinly.

Heat oven to 500° F.

Toss asparagus with olive oil to coat thoroughly. Arrange in a single layer in a shallow baking pan; roast for 10 minutes. Remove and let the spears cool.

Sauce:

In a medium saucepan, saute the onion in butter until tender. Add the garlic and chopped red bell pepper and saute for 1 minute longer. Stir in flour until blended. Gradually add the milk, stirring constantly. Add 1/2 teaspoon salt, the pepper, parsley, and the shredded Parmesan cheese. Continue cooking, stirring, until thickened.

Grease a 13 x 9-inch baking dish. Heat oven to 350° F.

Place a crepe on a plate. Arrange ham and 3 to 4 spears of asparagus on the center of the crepe. Spoon about 2 tablespoons of sauce over the ham and asparagus; roll up or fold as desired. Arrange in the prepared baking dish; pour remaining sauce over the filled crepes. Sprinkle with more shredded Parmesan cheese. Bake until hot and bubbly. Serve with tossed salad.

 

Champagne CocktailsClassic champagne cocktail

Classic Champagne Cocktail

Makes 1

Ingredients

  • 3 drops bitters
  • 1 sugar cube
  • 1 ounce Cognac
  • 4 ounces chilled Champagne

Directions

Drop bitters onto sugar cube; let soak in. Place sugar cube in a Champagne flute. Add Cognac, and top with Champagne.

Champagne Punch

Serves 6

Ingredients

  • 1 thinly sliced peach
  • 1 cup raspberries
  • 1 cup blueberries
  • 1/4 cup fresh lemon juice
  • 1/3 cup Simple Sugar Syrup, see recipe below
  • 1 bottle champagne or other sparkling white wine

Directions

In a pitcher, combine ice, peach, raspberries, blueberries, lemon juice, and simple syrup. Slowly pour in champagne or other sparkling white wine.

Simple Syrup

Ingredients:

  • 2 parts sugar
  • 1 part water

Bring the water to a boil.

Dissolve the sugar into the boiling water, stirring constantly.

Once the sugar is dissolved completely, remove the pan from the heat. (Note: Do not allow the syrup to boil for too long or the syrup will be too thick.)

Allow to cool completely and thicken, then bottle.

 

Lavender Champagne

Serves 16

Ingredients

  • 1/2 cup sugar
  • 1 tablespoon dried lavender
  • 4 bottles (750 mL) dry Champagne or sparkling wine, chilled
  • Fresh lavender sprigs, for garnish

Directions

Bring sugar and 1/2 cup water to a boil in a saucepan, stirring to dissolve sugar. Stir in dried lavender. Remove from heat. Let cool completely. Strain out lavender. Refrigerate syrup until ready to serve (up to 1 month).

Pour about 6 ounces Champagne and 1 1/2 teaspoons syrup into each flute. Garnish each with a lavender sprig.

Blood Orange Champagne Cocktail                                                                                                                     

Serves 10 to 12

Ingredients

  • 2 1/4 cups freshly squeezed or frozen blood-orange juice or regular orange juice
  • 2 750-ml bottles champagne, chilled

Directions

Pour 3 tablespoons juice in each champagne flute. Fill flutes with champagne, and serve.

 

Ginger Sparkler

Serves 8

Ingredients

  • 2 teaspoons finely grated peeled fresh ginger
  • 1/2 cup sugar
  • 1 bottle (750 ml) dry sparkling wine, such as Cava, Prosecco, or Champagne

Directions

Set a fine-mesh sieve over a small bowl; set aside. In a small saucepan, boil ginger, sugar, and 1/4 cup water until syrupy, about 2 minutes. Pour through sieve into bowl, discarding solids. (To store syrup, refrigerate in an airtight container, up to 1 week.)

Pour 1 tablespoon syrup into each of 8 tall glasses. Top with sparkling wine, and gently stir.

 

Do You know the lyrics?

Print it off for your guests.

“Auld Lang Syne”

 

For auld lang syne, my dear,

For auld lang syne,

We’ll tak a cup of kindness yet,

For auld lang syne!

 

And surely ye’ll be your pint-stowp,

And surely I’ll be mine,

And we’ll tak a cup o kindness yet,

For auld lang syne!

 

We twa hae run about the braes,

And pou’d the gowans fine,

But we’ve wander’d monie a weary fit,

Sin auld lang syne.

 

We twa hae paidl’d in the burn,

Frae morning sun till dine,

But seas between us braid hae roar’d

Sin auld lang syne.

 

And there’s a hand my trusty fiere,

And gie’s a hand o thine,

And we’ll tak a right guid-willie waught,

For auld lang syne.

 

 

 

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Posted by in asparagus, Cheese, Cocktails, Crepes, eggs, Fish, Ham, Healthy Italian Cooking, mushrooms, orange, salmon, spinach, Vegetables Tags: ,

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What Is Panettone ?

December 3, 2012

The Italian version of fruitcake is panettone, and although it does contain the candied fruits that can make fruitcake something to avoid, its airy texture and light sweet flavor make it more appealing than other fruitcakes. Traditional panettone, (yellow in color because it has butter and egg yolks in it) is studded with raisins and the candied peels of lemons and oranges. It’s cooked in a cylindrical paper and, when it rises, it puffs out of the top of the paper so that the end product looks like a muffin. While some fruitcake varieties incorporate alcohol into the recipe, panettone does not – but it goes quite well with a glass of sweet wine!

Panettone is more than just a Christmas bread. It is also a good story – or two – depending on whom you’re talking to. The legends behind the origin of this cake differ slightly, but all agree as to where it comes from – Milan. While the Ancient Romans were known to make sweetened bread, the origins of this particular recipe don’t go back quite that far.

The most commonly quoted legend behind panettone says that in the 15th. century, a man fell in love with the daughter of a baker called Toni. In order to win her heart and prove his love to her father, he came up with a bread recipe that included dried and candied fruits and called his creation “pane de Toni,” or Toni’s bread. Another story says the Christmas banquet given by the Sforza family had no dessert until a young kitchen hand baked up a sweet bread, thereby saving the meal – and yes, the kitchen hand’s name was Toni. Whether there is any truth to these legends is immaterial – the bread remains a part of the Christmas season in many Italian households.

Although panettone comes from Milan, it is now found throughout Italy. During the Christmas season look in any Italian bakery window and you’ll see brightly-colored packages ready for sale. You’ll even find mass-produced panettone in shops around the world, although the quality of these isn’t great. If you’re not in Italy and don’t have access to a good Italian bakery, you’re probably better off making your own panettone – especially since you can control exactly what goes into it.

Resource: Under the Tuscan Gun

In the weeks before Christmas, hundreds of millions of panettone are sold all over Italy, and throughout Europe, as well as in North America. That famous brightly colored box—oversized, festive and elegant—is an immediate cue that the holidays are here. Before industrialization, panettone (literally, “big bread”) was made in local bakeries or at home, and it was a laborious, time-consuming task. Traditionally, the father, or head of the household, would mark a cross at the top of the tall loaf of sweetened bread before it was placed in the oven, as a good omen for the coming year. And, still to this day, panettone retains a special aura, bringing a feeling of love, luck and joy whenever it is offered.

The special dough, similar to sourdough, slowly ferments and rises for at least 12 hours, but the leavening process can last much longer. Panettone ingredients are usually flour, eggs, butter, yeast, dried raisins, candied oranges, citron and lemon zest. Throughout Italy, bakeries still prepare it daily during the Christmas season for their customers. The quality of bakery-made panettone is usually excellent and is reflected in the price.

Panettone is eaten during the Christmas and New Year’s celebrations—which last for 10 days or so in Italy. Like the Christmas fruitcake so commonly offered by relatives, friends, colleagues and neighbors in the U.S., it is not uncommon for an Italian family to receive as many as ten or twenty loaves of panettone during the holidays. Many of these cakes are then passed on to other neighbors, or donated to less fortunate households or charities. Yet, like a favorite family relative who appears every Christmas, familiarity does not diminish the appreciation most people feel when panettone is offered—often brought along as a gift when invited for lunch or dinner during the holiday season, and presented with a good bottle of Spumante or Prosecco.

Traditionally, panettone is served after the enormous Christmas day feast or on Santo Stefano (that is, December 26th, a national holiday in Italy)—but also on New Year’s Eve and New Year’s Day. However, very few have any room left for dessert after these feasts, so panettone is saved to be eaten in the morning with caffe latte or cappuccino, or as a snack with an afternoon espresso. In the U.S. French Toast panettone is a breakfast favorite during the Christmas season.

The traditional dough for panettone is quite rich and contains plenty of butter and eggs. The addition of all the fat to the dough gives it a very tender texture. It can also weigh the dough down, so the bread is given a very long rise to ensure that it is fluffy, not dense, and rises up very high. Traditionally, the bread is baked in octagonal or hexagonal pans, but just about any shape or size can be used, even a bundt pan. Aside from the butter and eggs, most of the flavor of the panettone comes from the add-ins. The most traditional recipes have dried fruits, candied citrus, lemon and/or orange zest. These days, there is more variety and you might see chocolate chip panettone, or panettone soaked in rum for something a little more grown-up.

Making your own panettone gives you the liberty to include whatever fruits and nuts you like – including candied fruits if that’s to your liking. You can find the traditional papers that are used to bake panettone in specialty kitchen shops like Sur la Table or online (there’s a variety of sizes on the Amazon and King Arthur sites). This Christmas enjoy fresh sliced panettone with a sweet wine after dinner and the next morning have it toasted with your coffee.

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:

  • 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 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 knead until 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 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.

Toss 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 a 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. 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 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 panettone cool in the pan on a rack.

Make 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 top of 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.

Here’s my healthy, quick and easy recipe for Panettone.

Panettone was not a popular sweet bread in my family. If someone gave my father a gift of this bread at Christmas, we would all groan. We didn’t even try to eat it and my mother would throw it out. Packaged panettone from Italy was the usual way this bread was given to us and it was not very good. Homemade can be a different story. I experimented on my children in the past and I changed many of the traditional ingredients to meet my children’s “sophisticated” tastes. The bread I developed probably shouldn’t be called panettone.

  • 3 packages active dry yeast or 2 1/2 tablespoons instant yeast (SAF-see photo)                                                                                                        

    SAF Instant Yeast

  • 1/3 cup lukewarm water
  • 1/4 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon freshly grated lemon peel
  • 1 tablespoon freshly grated orange peel
  • 1 teaspoon salt
  • 6 tablespoons softened unsalted butter
  • 2 1/2 – 3 cups Unbleached All-Purpose Flour
  • ½ cup blanched slivered almonds.

Directions

In a large bowl of an electric mixer with the paddle attachment, combine the yeast, warm water, sugar, eggs, vanilla, lemon, almonds, salt and butter; beat well. Gradually stir in the flour, adding just enough flour to make a soft dough. Transfer to the dough hook and knead, adding more flour if necessary, until dough is smooth. Place dough in a well-greased bowl, cover with plastic wrap or a towel, and let rise until doubled in bulk, about 30 to 45 minutes.

Punch dough down, place on well-floured work surface and shape the dough into a ball.  Place in a well-buttered 2-quart casserole dish. Set aside to rise until doubled in bulk, 30 to 45 minutes.

Bake panettone in a preheated 400°F oven (375°F oven if using a glass pan) for 15 minutes. Reduce heat to 350°F (325°F for a glass pan), and bake an additional 30 to 40 minutes. Cover panettone with aluminum foil if it begins to get too brown.

 

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It’s Orange Season !

November 16, 2012

Oranges have been cultivated all over the world for many years. They are native to southeastern Asia and China.  The Persian Orange, grown widely in southern Europe after its introduction to Italy in the 11th. century, was bitter. The sweet oranges that were brought to Europe in the 15th. century from India by Portuguese traders quickly displaced the bitter ones and are, now, the most common variety of orange grown around the world. The sweet orange was cultivated in the 16th. century in Eastern Europe and grows to different sizes and colors according to local conditions, most commonly with ten carpels, or segments, inside. In England, they were a sign of wealth and were often used during the holiday season for decorations.

All citrus trees are of the single genus, Citrus, and remain largely inter-breedable; that is, there is only one “superspecies” which includes lemons, limes and oranges. Nevertheless, names have been given to the various members of the citrus family, oranges often being referred to as Citrus sinensis and Citrus aurantium. Fruits of all members of the genus Citrus are considered berries because they have many seeds, are fleshy, soft and derive from a single ovary. An orange seed is sometimes referred to as a pip.

The seeds of the plant were often carried to different regions by the explorers. Portuguese, Spanish, Dutch and Middle Eastern sailors planted citrus trees along trade routes to prevent scurvy. On his second voyage in 1493, Christopher Columbus brought the seeds of oranges, lemons and citrons to Haiti and the Caribbean. They were introduced in Florida (along with lemons) in 1513 by the Spanish explorer, Juan Ponce de Leon, and were introduced to Hawaii in 1792.

A single mutation in 1820 in an orchard of sweet oranges planted at a monastery in Brazil led to the navel orange, also known as the Washington, Riverside or Bahia navel. A single cutting of the original was then transplanted to Riverside, California in 1870, creating a new market worldwide. The mutation causes a ‘twin’ fruit, with a smaller orange embedded in the outer fruit opposite the stem. From the outside, the smaller, undeveloped twin leaves a formation at the bottom of the fruit, looking similar to the human navel. Navel oranges are almost always seedless and tend to be larger than other sweet oranges. They are produced, without pollination, through parthenocarpy. Parthenocarpy produces a seedless fruit which cannot reproduce by sexual means but only by asexual or artificial ones.

Brazil is the leading country for orange production, with the state of Florida second to Brazil. California, Texas and Arizona are the only other orange-producing states in the United States. Blood oranges are grown in Italy, Clementines in Morocco and Jaffa oranges in Israel. The United State also imports oranges from Australia, the Dominican Republic and Mexico.

The varieties of orange come sweet, loose skinned or bitter. Some variety names are navel, blood oranges and Valencia.

Navel

Mandarin Oranges

When selecting oranges, look for skin that does not have blemishes, wrinkles and mold. Oranges are often green before they ripen. Over sized navel oranges are overripe, so smaller ones are better. When Valencia oranges turn ripe on the tree, they turn yellow orange. They have some green on the stem because of the chlorophyll that is redistributed to the skin. This green is not a sign of immaturity or blemishes.

Fresh oranges reach their peak availability in the winter and early spring months. Storing oranges properly, whether from the supermarket or harvested from your own tree, prolongs the life of the fruit by preventing mold and spoilage. Firm, heavy fruits with a pronounced citrus aroma are at peak ripeness and store best. Wrinkled fruits or those with a rough skin are more prone to early spoilage and don’t have the best quality of flavor. Store whole, unpeeled oranges at a temperature between 38 and 48 degrees Fahrenheit.

A sliced blood orange.

Oranges in Italy

They’re grown throughout the southern half of the Peninsula, and if you go out for a drive anywhere from Rome south you’ll pass roadside stands piled high with them. While there are a great many varieties; Italian oranges fall into three major groups:

  • Bionde are yellow to orange in color and include the Washington Navel.
  • Sanguigne are colored red, hence their English name, blood oranges.
  • Sanguinelle are oranges with skins are that colored with red.

As one might expect, oranges play an important role in the Italian diet. Bionde generally appear as fruit at the end of the meal, though they can be squeezed or used as a recipe ingredient, while sanguigne and sanguinelle are most often squeezed. During the winter months almost every bar has a juicer and a basket piled high with oranges for those who would rather begin their day with fresh juice rather than a cappuccino.

Anatra all’Arancia

Orange essence is a vital ingredient in many southern Italian pastries. Orange essence refers to orange oil derived from the orange’s peel that is dissolved in alcohol.  Its use is somewhat restricted due to its alcohol base. And the peels of all, including bitter oranges, are candied for use in cakes and other desserts.

Finally, oranges have also long figured in main course dishes, many of which have enjoyed a resurgence in popularity following the rise to prominence of Anatra all’Arancia, the Italian equivalent of the French duck à l’orange.

Painting of Gathering the Oranges, Muravera, Sardinia

Cooking With Oranges

Cocktail

 

Blood Orange Mimosa

4 to 6 servings

Ingredients

  • 1 bottle Prosecco, Italian sparkling wine
  • 1 1/2 cups fresh squeezed blood orange juice
  • 1 tablespoon superfine granulated sugar
  • 2 tablespoons orange liqueur, such as Grand Marnier

Directions

Chill the bottle of Prosecco. Combine fresh blood orange juice with sugar and orange liqueur in a large measuring cup and stir to combine. Cover and refrigerate until chilled. To serve, pour into the bottom of Champagne glasses and slowly top-off with ice-cold Prosecco.

 

AppetizerPicture of Marinated Olives with Rosemary, Red Chili, Orange and Paprika Recipe

Marinated Olives with Rosemary, Red Chili, Orange and Paprika

Ingredients:

  • 4 garlic cloves
  • 1 large sprig rosemary
  • 4 to 5 whole orange slices, peel on
  • 1 teaspoon dried red chili flakes
  • 1 tablespoon Spanish smoked sweet paprika
  • 2 cups extra-virgin olive oil
  • 1 quart large green Spanish olives, unpitted

 Directions:

Combine garlic cloves, fresh rosemary, orange slices, red chili flakes, paprika, and extra- virgin olive oil in a saucepan and set over low heat. Slowly warm up to infuse the oil and soften the garlic – do not let it fry or bubble. Once hot, about 5 minutes, pour in olives, turn off heat and steep until cool. Serve at room temperature.

First Course

Orange Sage Risotto

Serves 2

Ingredients:

  • 2 cups orange juice
  • 1 cup water
  • 2 tablespoons unsalted butter, divided
  • 3/4 cup Arborio rice
  • 3/4 cup dry white wine
  • 5 fresh sage leaves, julienned, additional leaves for garnish
  • Salt and pepper, to taste
  • 1/2 cup finely grated Parmigiano-Reggiano cheese
  • Additional orange segments to stir into the risotto of for a garnish

Directions:

In a medium saucepan, bring orange juice and water to a boil. Reduce the heat and keep the liquid at a low simmer.

In a small Dutch oven, melt 1 tablespoon of butter. Add the Arborio rice and stir to coat with the butter. Continue toasting the rice, stirring constantly, until it is golden brown in color, about 3 minutes.

Add the white wine and simmer until the wine has almost evaporated.

Add 1/2 cup of the simmering juice and stir until almost completely absorbed by the rice. Continue cooking the rice, adding the juice 1/2 cup at a time, stirring constantly and allowing each addition of juice to absorb before adding the next. Continue doing this until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total.

Remove from the heat. Gently stir in the sage leaves, salt, and pepper. Add orange segments, if desired.

Finish with the remaining tablespoon of butter and  Parmigiano-Reggiano cheese.  Garnish each serving with a few orange segments and sage leaves.

Second Course

Mahi-Mahi with Blood Orange, Avocado, and Red Onion Salsa

Yes, avocados are available in Italy.  They are grown in Sicily.

2 Servings

Ingredients:

  • 1 blood orange or navel orange
  • 1/2 cup 1/3-inch cubed avocado
  • 1/3 cup chopped red onion
  • 2 teaspoons minced red jalapeño or serrano pepper
  • 2 teaspoons fresh lime juice
  • 2 teaspoons olive oil
  • 2 6-ounce mahi-mahi fillets, or other white fish fillets
  • 1/4 teaspoon dried oregano

Directions:

Using small sharp knife, cut peel and white pith from orange. Working over small bowl, cut between membranes to release segments. Add avocado, onion, jalapeño, and lime juice to oranges in bowl; stir gently to blend. Season salsa to taste with salt.

Heat oil in heavy medium skillet over medium-high heat. Sprinkle fish with oregano, salt and pepper. Add fish to skillet and sauté until brown and cooked through, about 5 minutes per side.

Place 1 fillet on each of 2 plates. Spoon salsa atop fish and serve.

Dessert

Italian Orange Cake

Cake Ingredients:

  • 3/4 teaspoon salt
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1  2/3 cups Unbleached All-Purpose Flour
  • 1 cup sugar or sugar alternative
  • 1  1/4 cups water
  • 1/3 cup olive oil, not extra virgin
  • 1/4 cup sweet Marsala, Muscat or sherry dessert wine, or orange juice
  • 1 tablespoon grated orange peel
  • 3 eggs

Topping Ingredients

  • 2 cups heavy cream
  • 4 tablespoons powdered sugar
  • 1  1/2 teaspoons grated orange peel
  • 1 tablespoon sweet Marsala, Muscat or sherry dessert wine, or orange juice
  • 1 tablespoon grated orange peel

Directions:

Heat oven to 325°F. Generously spray bottom only of 10-inch springform pan with cooking spray and dust with flour.

Note: If a springform pan is unavailable, bake cake in 13 x 9-inch pan at 350°F.  30 to 35 minutes.

Mix sugar, flour, baking powder, baking soda and salt in large bowl of an electric mixer with paddle attachment until thoroughly mixed.

Add water, olive oil, 1/4 cup wine, 1 tablespoon orange peel and the eggs and beat on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

Bake 50 to 60 minutes or until toothpick inserted near center comes out clean. (Top of cake may appear dark golden brown and rippled.) Cool completely, about 1 hour.

Carefully run knife around side of pan to loosen; remove side of pan. Transfer cake to serving plate.

Directions:

Whipped Cream Topping

Chill the bowl and whisk attachment of a stand mixer for 20 min. in the refrigerator or 5 min. in the freezer. Pour the heavy cream into the bowl and whisk on medium-high speed until it just starts to thicken. Slow the speed down to medium and gradually pour in the sugar. Add 1 1/2 teaspoons orange peel and 1 tablespoon wine until well blended. Continue to whisk until soft peaks form.

Frost top and side of cake. Garnish with 1 tablespoon orange peel. Store loosely covered in refrigerator.

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Cold Weather Salads

November 13, 2012

Winter salads can’t rely on ripe tomatoes and delicate butter lettuce to make them shine. Instead hearty greens, salty cheese, dried fruit, and crunchy nuts are the flavorful ingredients that make winter salads delicious. Use the ideas below as a springboard to create your own winter salads.

Avoid the wilted lettuce mixes flown in from faraway places. Instead, select hearty greens, crunchy chicories, or crisp cabbage that flourish in winter. Many greens you may be used to cooking, chard and  kale in particular, are perfectly good for salads.

Hearty greens and chicories can handle a lot of flavor, Feta, goat, and blue cheeses are all great matches for winter salads—just crumble them on top. Olives—either whole pitted, or pitted and chopped—are also good additions.

 

Hearty greens and chicories have a lot of body and texture of their own, so feel free to add crunch to the dish. Nuts, croutons, slices of radish, pieces of fennel, slim coins of carrots—anything that will work your teeth and jaws just a little bit.

 

The slightly bitter taste of winter greens and chicories can be altered with a little bit of sweetness. Roasted beets are good to use, as are winter fruits like pears, oranges, kumquats or dates. Dried fruit like raisins, cranberries, or blueberries add texture and sweetness.

Like a Caprese Salad or Marinated Green Beans, summer salads don’t always involve leaves. Good winter salads don’t have to involve greens. Roasted beet salads, celery and red onion salads or lemony lentil salads are all examples of leafless salads.

Lunch or First Courses

Winter Citrus Salad with Honey Dressing

Ingredients:

  • 2 tangerines
  • 1 pink grapefruit
  • 1 navel orange
  • Salt
  • 1/2 small red onion or 1 shallot, chopped
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon sherry vinegar
  • 1/2 teaspoon honey
  • Lime or lemon juice to taste
  • 1/4 teaspoon freshly chopped tarragon or a pinch dried.
  • Arugula

Directions:

Peel citrus, removing as much pith as possible, and cut into segments. Remove any pits, layer fruit on a serving dish, sprinkle with salt and garnish with chopped onion.

Whisk together olive oil, vinegar, honey, lime juice and tarragon until well combined; taste, adjust seasoning as needed and drizzle over salad.

Yield: 4 servings.

 

Apple-And-Zucchini Salad

Ingredients:

  • 1/3 cup olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar
  • 1 teaspoon dried basil
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 large Red Delicious apples, diced
  • 1 large Granny Smith apple, diced
  • 1 green bell pepper, cut into thin strips
  • 2 small zucchini, thinly sliced
  • 2 cucumbers, peeled and thinly sliced (if not available substitute another vegetable)
  • Lettuce (whatever is in season)

Directions:

Combine oil and next 6 ingredients in a jar; cover tightly, and shake vigorously.

Combine apple and next 3 ingredients; toss with dressing. Serve on individual lettuce-lined serving plates.

Yield: 8 to 10 servings

Roasted Beet Salad

Ingredients

  • 1 1/2 pounds beets (gold beets are attractive if you can find them), stems removed and washed
  • 3 tablespoons olive oil, divided
  • 1/4 red onion, thinly sliced
  • 1 Serrano chile, seeded and thinly chopped
  • 1 teaspoon minced ginger
  • 2 tablespoon parsley, chopped
  • pinch of sugar
  • 2 tablespoons red wine vinegar
  • Salt and pepper
  • walnuts

Directions:

Preheat the oven to 350°F. Sprinkle the beets with salt and 1 tablespoon of the olive oil. Wrap in aluminum foil, leaving a little hole in the top facing up, and set in a roasting pan. Cook until easily pierced with a knife, about 45 minutes or until very tender.

Meanwhile, mix together the rest of the olive oil, red onion, Serrano, ginger, sugar, and red wine vinegar.

When beets are done and cool enough to handle, peel and chop into 1/2 inch pieces.

Mix with the rest of the ingredients. Season with salt and pepper and add the parsley.

Dinner Salads or Second Courses

Potato Chicken Salad

Ingredients

  • 1 pound small uncooked red potatoes
  • Salt
  • 2 pounds uncooked boneless, skinless chicken breasts
  • 3/4 pound green beans
  • 2 medium celery stalks, thinly sliced
  • 4 oz seedless grapes, halved (about 1 cup)
  • 1/4 cup fresh lemon juice
  • 1/4 cup reduced-sodium chicken broth
  • 1 tablespoon Dijon mustard
  • 3 tablespoons fresh tarragon leaves, chopped
  • 1/2 teaspoon table salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 cup olive oil

Directions:

Bring a large pot of water to a boil over high heat; add salt and potatoes and cook until tender when pierced with a fork, about 20 minutes. Remove potatoes from water with a slotted spoon or strainer; set potatoes aside but maintain water’s boil.  Add green beans to boiling water and blanch until crisp-tender, about 1 1/2 to 2 minutes; drain in a colander.

Meanwhile, coat broiler rack with cooking spray; preheat broiler. Broil chicken five inches from heat, turning occasionally, until cooked through, about 10 minutes; set aside. ( You can also use a stove top grill pan.

When chicken has cooled, slice into bite-size chunks; place in a large serving bowl. Slice potatoes into 1-inch chunks and cut green beans into 1-inch pieces; gently toss with chicken. Add celery and grapes.

To make dressing:

In a small bowl whisk lemon juice, broth and mustard; then, whisk in tarragon, 1/2 teaspoon salt and the pepper. Drizzle in oil in a slow stream, whisking all the while, until dressing turns creamy, about 1 minute. Toss salad with dressing, taking care not to break up potatoes. If desired, cover and refrigerate for up to 2 days. Yields about 1 1/2 cups per serving.

 

Tuscan-Styled Tuna Salad

Ingredients:

  • 12 oz. Italian tuna in olive oil, drained and oil reserved
  • 15-oz can small white beans, (cannellini or great northern, rinsed)
  • 10 cherry tomatoes, quartered
  • 4 scallions, trimmed and sliced
  • 2 tablespoons reserved tuna oil
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste
  • Chopped parsley for garnish

Directions:

Combine tuna, beans, tomatoes, scallions, tuna oil, lemon juice, salt and pepper in a medium bowl. Stir gently. Refrigerate before serving. Garnish with parsley.

What’s in the Refrigerator Pasta Salad

Ingredients:

  • 1 pound Rotini or Penne pasta
  • 4 cups mix-ins (see below)
  • Dressing: Herbed Vinaigrette (recipe follows) or
  • Homemade Buttermilk Dressing (recipe follows)

Directions:

Cook pasta according to package directions; drain. Add desired mix-ins and half of dressing. Toss to coat. Serve immediately or cover and refrigerate up to 8 hours; toss again before serving. Add additional dressing, as desired.

Makes 8 servings.

Suggested Mix-Ins:

Crisp-tender cooked vegetables: green beans, broccoli, asparagus, sugar snap peas, green peas, edamame, zucchini, yellow squash

Raw vegetables: shredded or sliced carrots, tomatoes, cucumber, bell pepper, celery, avocado, spinach, radish, onions

Other: olives, cheese – shredded, crumbled or cubed, herbs

Meats: Salami strips, cooked chicken, cooked tuna and shrimp, crab, cooked salmon, grilled ham, leftover beef steak slices, prosciutto

Dressings:

Herbed Vinaigrette

Ingredients:

  • 1/2 cup white wine vinegar
  • 1/3 cup olive oil
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1/4 cup finely chopped fresh herbs such as thyme, basil, rosemary, parsley

Directions:

In small bowl, whisk together vinegar and oil. Whisk in mustard and garlic. Add herbs.

Makes 3/4 cup.

Homemade Buttermilk Dressing

Ingredients:

  • 1/2 cup lowfat buttermilk
  • 1/2 cup light mayonnaise
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon no-salt garlic and herb seasoning blend (Mrs. Dash)
  • 1/4 teaspoon salt
  • Coarse-ground black pepper

Directions:

In small bowl, stir together buttermilk and mayonnaise. Add remaining ingredients; stir to mix well. Add additional buttermilk if needed for consistency. Let stand about 10 minutes to thicken or chill until needed.

Makes 1 cup.

 

 

 

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Family Favorite Side Dishes

November 12, 2012

I still remember the first time I cooked Thanksgiving Day dinner. It was four years after my husband and I had married. Up until that year, my mother-in-law always made Thanksgiving Day dinner. It was her specialty and that was fine with me. I was never really a fan of turkey and all the trimmings and, since I spent Thanksgiving with my in-laws, I got to spend Christmas with my family. This arrangement was fine with my husband because my mother always made lasagna on Christmas.

How I came to make Thanksgiving Day dinner was not for a joyous reason. My father-in-law passed away at a young age about a month earlier and the family was devastated. I offered to make dinner in place of my mother-in-law, who wasn’t up to the job and didn’t even want to celebrate the holiday. We didn’t want her to be alone and convinced her to have dinner with us.The rest of my husband’s family was also invited.

This was a big deal for me because I had never cooked a turkey before, but I welcomed the creative challenge. It was fun planning the menu and I came up with recipes that reflected my Italian heritage. Unfortunately my creative endeavors were not met with rave reviews (other than my husband’s) because I did not make the traditional side dishes that my in-laws were used to having with their turkey dinner.

Nevertheless, I continued to try my hand at different side dishes through the next few years and as my children grew, their likes and dislikes played a great part in how these side dishes evolved. My mother-in-law continued to have dinner with us on Thanksgiving and actually looked forward to my new approach to developing our own traditional meal.

The following are the favorites my family have come to enjoy on Thanksgiving. I don’t make all these dishes at one time (with the exception of the cranberry sauce) but tend to rotate them each year to keep things interesting. All you need is a turkey or a turkey breast,  a stuffing of your choice (see post for recipes: http://jovinacooksitalian.com/2012/11/09/choose-your-stuffing-or-is-it-dressing/) and 3 or 4 of the side dishes below and your feast menu is ready to go.

Cranberry Sauce

Fresh and frozen cranberries work equally well. If you are using frozen, add one to two minutes to the cooking time.

Makes about 2 cups

Ingredients:

  • 3/4 cups orange juice
  • 1/2 cup Truvia for Baking or Domino Light sugar or 1 cup regular sugar
  • 1/4 teaspoon salt
  • 1 (12-ounce) bag cranberries, picked through
  • 1 tablespoon finely grated orange zest

 Directions:

Bring orange juice, sugar, and salt to boil in medium saucepan over medium heat. Add cranberries and simmer until slightly thickened and two-thirds of berries have burst, about 5 minutes. Stir in orange zest Transfer to serving bowl and cool completely, at least 1 hour. Serve. (Sauce can be refrigerated for 1 week.)

 

Maple Roasted Sweet Potatoes

Ingredients:

  • 2 ½ pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces (about 8 cups)
  • 1/3 cup pure maple syrup
  • 2 tablespoons butter, melted
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • Freshly ground black pepper

Directions:

Preheat oven to 400°F.

Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the sweet potatoes; toss to coat.

Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.

Tip: Cover and refrigerate for up to 1 day. Just before serving, reheat at 350°F until hot, about 15 minutes.

Olive Oil Mashed Potatoes

Sometimes I cook chopped kale with the potatoes and mix it all together.

Ingredients:

  • 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • salt and pepper
  • 1/2 cup milk
  • 2 garlic cloves, peeled and crushed
  • 1 rosemary sprig
  • 1 thyme sprig
  • 2 tablespoons extra virgin olive oil

Directions:

 In a large saucepan, cover potatoes with cold water by 2 inches and add 1 tablespoon coarse salt. Bring to a boil; cook until potatoes are very tender and easily pierced with a fork, 20 to 25 minutes. Drain; transfer to a large bowl. Reserve 1/2 cup potato cooking water.

Meanwhile, heat together the milk, garlic, rosemary, and thyme then remove from the heat, cover and set aside to infuse flavors.

Strain the flavored milk through a fine sieve, add the olive oil and gently reheat. Using a potato masher or fork, mash potatoes with olive oil and milk until smooth. Add some of the reserved cooking water as needed to moisten. Season with salt and pepper.

Celery Bake

Ingredients:

  • 1 whole bunch celery
  • 1/2 teaspoon salt
  • 2 bay leaves
  • 1 cup evaporated milk
  • 2 tablespoons butter
  • 2 tablespoons Wondra all purpose flour
  • 1/4 cup slivered almonds
  • 2 tablespoons Italian bread crumbs

Directions:

Separate celery stalks and leaves. Reserve leaves and cut stalks into 1/2 inch pieces. Put celery in a medium saucepan and fill halfway with water. Add salt, bay leaves and place celery leaves on top.Bring to a boil, lower heat to medium and cook 5 minutes uncovered. Discard celery and bay leaves. Drain and set aside; reserving a 1/2 cup of the celery cooking water.

Preheat oven to 350 degrees F.

In the same saucepan add evaporated milk and flour; whisk. Add butter and turn heat to medium and cook sauce, whisking constantly, until it starts to bubble. Remove from heat and whisk in celery cooking water.

Spray a medium baking dish with cooking spray and add half the celery, half the sauce and sprinkle with the almonds. Next, add remaining celery and sauce. Sprinkle top with breadcrumbs.

Bake casserole 30 minutes.

 

Italian Baked Macaroni with Fontina

Ingredients

  • 2 tablespoons unsalted butter
  • 1 pound small shell macaroni
  • 1 cup half and half (fat free works just as well)
  • 2 cups Italian Fontina cheese
  • Salt
  • Pinch of freshly grated nutmeg
  • 1/3 cup plain bread crumbs
  • 1/4 cup freshly grated Parmigiano-Reggiano

Directions

Bring 4 quarts water to a boil in a large pot for cooking the pasta. Preheat the oven to 400 degrees F. Coat a 13×9 baking dish with cooking spray set aside.

Dice the butter and place in a large bowl. Warm the half & half in the microwave, about 1 minute. Cover to keep warm. Shred the Fontina cheese and add to the bowl with the butter. Set aside.

When the water comes to a boil, add salt and the shells and cook until they are 1 to 2 minutes shy of al dente. Drain.

Add the warm half & half to the Fontina and butter. Stir until the cheese starts to melt. Season with salt to taste and the nutmeg.

Stir the shells into the bowl with the cheese. Toss to coat well. Pour the mixture into the baking dish.

Combine the bread crumbs and Parmigiano-Reggiano cheese; sprinkle over the pasta. 

Bake until the sauce is bubbling and the topping turns golden brown, about 20 minutes. Serve immediately.

Number of servings-6

 

Balsamic-Glazed Cipollini Onions

Cipollini originated in Italy and the word means little onion in Italian.

Serves 4

Ingredients

  • 2 tablespoons olive oil
  • 16 cipollini onions, trimmed and peeled
  • Coarse salt and freshly ground pepper
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons sugar
  • 3/4 cup low-sodium chicken broth 
  • 3 sprigs fresh thyme
  • 2 cloves garlic, crushed

Directions

Preheat oven to 400 degrees F.

Heat olive oil in a medium ovenproof skillet over medium heat. Add onions, stem side down, and cook, until lightly browned, 2 to 3 minutes. Turn and continue browning on opposite side, about 2 minutes more. Season with salt and pepper.

Add vinegar and sugar; cook, until slightly syrupy, about 2 minutes. Add chicken broth, thyme, and garlic; bring to a boil. Transfer skillet to oven and roast until onions are easily pierced with the tip of a sharp knife, 15 to 20 minutes.

 

Creamed Spinach

Ingredients:

  • 2 pkgs. frozen chopped spinach, defrosted and squeezed dry
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 2 tablespoons 1/3 less fat cream cheese
  • 2 tablespoons skim milk
  • salt and pepper

Directions

Heat oil in small saucepan and add garlic; cook 1 minute

Add spinach and heat.

Make a well in center of spinach and add milk and cheese.

Heat and stir until cheese is dissolved throughout spinach. Season with salt & pepper.

Spinach-Stuffed Tomatoes

Ingredients

  • 6 medium tomatoes
  • 2 tablespoons olive oil, divided
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 3/4 cup dry bread crumbs
  • 1 teaspoon Italian seasoning
  • 1/2 cup shredded mozzarella cheese
  • 1/8 teaspoon garlic salt
  • 1/8 teaspoon pepper

Directions

Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. thick shell. Invert tomatoes onto paper towels to drain.

Meanwhile, heat 1 tablespoon olive oil in a skillet. Add spinach; cook and stir 7 minutes. In a bowl, combine bread crumbs and Italian seasoning. Set aside 1/4 cup for topping. Add spinach and cheese to remaining crumb mixture. Sprinkle tomato shells with garlic salt and pepper; stuff with spinach mixture. Place in a greased 13-in. x 9-in. baking dish. Toss remaining oil with reserved crumbs. Sprinkle over tomatoes. Bake, uncovered, at 375° F for 20-25 minutes or until crumbs are lightly browned. Yield: 6 servings.

 

Cherry-Stuffed Acorn Squash

Ingredients

  • 3 medium acorn squash
  • 2/3 cup dried cherries or cranberries
  • 1/2 cup packed brown sugar
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 cup lemon juice
  • 3 tablespoons butter

Directions:

Cut squash in half; discard seeds. Place squash cut side up in two 13-in. x 9-in. baking dishes coated with cooking spray.

Combine the cherries, brown sugar, lemon peel, nutmeg and salt; spoon into squash halves. Sprinkle with lemon juice; dot with butter.

Bake, uncovered, at 350° for 45-55 minutes or until squash is tender. Yield: 6 servings.

Related articles

Posted by in celery, Cheese, cranberry, Healthy Italian Cooking, Herbs, Italian Cuisine, macaroni & cheese, Olive Oil, onion, orange, potatoes, squash, sweet potatoes, tomatoes Tags: , , ,

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