A low-carb diet is a diet that restricts carbohydrates, such as those found in sugary foods, pasta and bread. It is high in protein, fat and healthy vegetables. A gluten-free diet is a diet that excludes grains such as wheat, barley and rye. Some people who eliminate gluten from their diet end up following a low-carbohydrate diet, but not always. Many people who follow a low-carb lifestyle do eliminate gluten because they choose to keep their carbohydrates low. However, they are not the same. A gluten-free diet does not ensure one is on the right plan to lose body fat. A low-carb lifestyle does not ensure one is avoiding gluten. However, with a little label reading, the two can work well together in managing health and long-term weight management.
These recipes are made to fit a gluten-free/low carb diet. They are made with nut or gluten-free flours . In order to keep the recipes low carb you must eliminate regular sugar and use a sugar substitute. If you only want a gluten-free recipe, then you can use regular sugar. Either way, I can tell you that they all taste very good.
Lemon Ginger Scones
Makes 8 scones
Dry Ingredients
2 ½ cups almond flour
1/4 cup plus 2 tablespoons sugar or sugar substitute or sugar substitute blend, divided
1/2 teaspoon powdered ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
Lemon zest from 2 lemons, divided
Wet Ingredients
3 tablespoons lemon juice
1/4 cup plus 1 tablespoon heavy cream, divided
2 large eggs
1/2 teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees F. Cover a baking sheet with sides with parchment paper.
Mix the 2 tablespoons of sugar substitute with half of the lemon zest in a small bowl and set aside.
In a medium bowl, mix together the almond flour, ¼ cup sugar substitute, the ginger, salt, baking soda and the remaining lemon zest.
In a small bowl, combine the lemon juice, eggs, ¼ cup cream and vanilla.
Stir the wet ingredients into the dry ingredients. Turn the mixture out onto a cutting board dusted with almond flour. Pat into a half-inch thick round.
Brush the top of the dough with the 1 tablespoon cream and sprinkle the dough evenly with the sugar/lemon zest mixture. Cut the dough into 8 equal triangles.
Carefully place them on the prepared pan. Bake in the center of the oven for about 30 minutes, or until golden brown. Cool on a wire rack. These scones freeze well.
Coffee Nut Muffins
Makes 12
Ingredients
1 cup pecan flour (meal), divided
1 cup almond flour
1/2 cup soy flour
1/4 cup sugar or sugar substitute or sugar substitute blend
1/4 cup whey protein powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (4 oz) sour cream
1/4 cup butter, softened
3 large eggs
2 tablespoons brewed coffee
2 teaspoons instant coffee granules
Topping
1/2 cup finely chopped toasted pecans
2 tablespoons brown sugar or brown sugar substitute
Directions
Preheat the oven to 350 degrees F and line 12 muffin cups with paper liners or coat with cooking spray.
Stir together the brown sugar substitute and chopped pecans. Set aside.
Dissolve the coffee granules in the brewed coffee and set aside.
In a large bowl whisk together the pecan flour, almond flour, soy flour, sugar substitute, protein powder, baking powder, baking soda and salt.
In a medium bowl, beat with a hand mixer the sour cream with the butter until smooth. Beat in the eggs. Then beat in the coffee mixture.
With a wide spatula, fold the coffee mixture into the nut flour mixture. thoroughly combine.
Divide the batter among the prepared muffin cups and sprinkle each with the topping.
Bake 25-30 minutes, or until set and a cake tester inserted in the center comes out clean.
Let the muffins cool in the pan for ten minutes and then remove them to a wire rack.
Low Carb Gluten Free Brownies
Ingredients
1/2 cup (3.5 oz) sugar-free milk chocolate squares (I use Lily brand)
1/2 cup (3.5 oz) sugar-free dark chocolate chips (I use Lily brand)
2/3 cup (5 ¼ oz) butter
3 eggs
1 1/2 cups sugar or sugar substitute or sugar substitute blend
1/2 teaspoon vanilla extract
1 cup almond flour
2 teaspoons baking powder
1/2 cup chopped walnuts
Pinch of salt
Directions
Preheat the oven to 350 °F. Line the bottom of an 8×8 or 7×11 baking dish with parchment paper and coat with cooking spray.
Put the chocolate and chocolate chips in a saucepan with the butter and melt them together. Add the vanilla. Remove the pan from the heat and let cool slightly.
With a hand mixer beat the sugar substitute and eggs (about 2-3 minutes until the mixture is creamy). Add the chocolate mixture and stir.
Gradually stir in the almond flour, salt and baking powder.
Fold the nuts into the mixture and pour into the prepared pan. Spread the mixture evenly in the pan.
Bake for about 45 minutes until the mixture is no longer wiggly and beginning to crack in the middle. Remove the pan from the oven to a wire rack to cool.
When cool, cut into small squares.
The Aosta Valley is a mountainous area in northwestern Italy. It is bordered by the Rhône-Alpes in France to the west and Switzerland to the north. it is the smallest, least populous and least densely populated region of Italy. It is the only Italian region that no longer has any provinces. The province of Aosta was dissolved in 1945. However, the region is divided into 74 comuni (communes) and Italian and French are the official languages. The population density of Aosta Valley is by far the lowest of all the Italian regions.
The region is very cold in the winter, especially when compared with other places in the Western Alps. This is probably due to the mountains blocking the mild winds from the Atlantic Ocean. Places on the same altitude in France or western Switzerland are not as cold as the Aosta Valley. In this climate the snow season is very long, as long as 8 or 9 months at the highest points. During the summer, mist occurs almost every day. These areas are the wettest in the western Alps. Temperatures are low, between −7 °C (19 °F) and −3 °C (27 °F) in January and in July between 10 °C (50 °F) and 13 °C (55 °F).
Roman Theater Remains
The first inhabitants of the Aosta Valley were Celts. Rome conquered the area around 25 BC to secure the strategic mountain passes, and they went on to build bridges and roads through the mountains.
Hydroelectric Dam
The Aosta Valley remained agricultural until the construction of hydroelectric dams that brought the metalworking industry to the region. Agriculture has become increasingly specialized, retaining only a small output of cereals, potatoes and fruit. Animal feed crops supply the region’s dairy herds which are pastured in the high Alps during the summer period.
The region’s cheeses are renowned throughout the world. Fontina cheese has been made in the Aosta Valley, in the Alps since the 12th century. It has a milk fat content around 45% and can be identified by a Consorzio (Consortium) stamp of the Matterhorn including the label, “FONTINA”.
As with many other varieties, the name “Fontina” is also known as “Fontinella”, “Fontal” and “Fontella”. Although the version from Aosta Valley is the only original and the most famous, a derivative production occurs in other parts of Italy, as well as Denmark, Sweden, Quebec, France, Argentina and the United States. The original Fontina cheese from Aosta Valley is fairly pungent and has an intense flavor. The Swedish and Danish versions are often found in US grocery stores and can be distinguished from Aostan Fontina by their red wax rind (also prevalent in Argentine Fontina).
Aostan Fontina has a natural rind due to aging, which is usually tan to orange-brown. It is noted for its earthy and woody taste and it pairs well with roast meats and truffles. Its rich and creamy flavor gets nuttier with aging. The interior of the cheese is pale cream in color and riddled with holes known as “eyes”. Fontina produced in the Aosta Valley must be made from unpasteurized milk from a single milking, with two batches being made per day. Young Fontina has a softer texture (and can be suitable for fondue or for a table cheese board). Fonduta alla valdostana (in Italian) or Fondue à la valdôtaine (in French) is a traditional dish of Fontina whipped with milk, eggs and truffles. Mature Fontina is a hard cheese used for grating.
To make Fontina Cheese, cow’s milk is heated to 36 C (97 F.) Calf’s rennet is then added to curdle the milk. The milk is left to sit for 1 hour as is, then it is heated to 47 to 48 C (116 to 118 F) and left to sit for another two hours held at that temperature. This is why you’ll sometimes see this cheese called “semi-cooked” (or “semi-cotta”, drawing on the Italian phrase.)
The curd that forms is cut and drained in nets, then put into round molds for 12 hours. When the cheese is taken out of the molds, it is salted and, then, rested for two months in a cool place. At the end of two months, the cheese is taken to caves where it is aged for a further 3 months (The aging apparently still happens in caves or grottoes, on pine shelves.) During this period in the caves, the rind is washed with brine every other day and, on the alternating days, it is brushed to take away any mold that forms on it.
Wines of high quality are produced in small quantities in the Aosta Valley. All are entitled to the Denominazione di origine controllata (Valle d’Aosta DOC / Vallée d’Aoste DOC) label. The wine making region is generally divided into three areas. In the northwest, the Valdigne area south of the commune of Courmayeur is home to the highest elevated vineyards in Europe at 3,937 feet above sea level. The white grape Prié Blanc (also known as Blanc de Morgex) is the main production grape in the area and is used to produce the wine, Blanc de Morgex et de la Salle in both a still and sparkling wine style.
The Central Valley is the region’s most productive area and is further sub-divided into four areas: Enfer d’Arvier, Torrette, Nus and Chambave. The Enfer d’Arvier is a red wine producing area around the village of Arvier. The wines from this area are blends made primarily from the Petit Rouge grape with lesser amounts of Dolcetto, Gamay, Neyret, Pinot noir, and/or Vien de Nus. Previously Enfer d’Arvier had its own DOC designation but was subsequently incorporated into the Valle d’Aosta DOC.
White wines are made in this area from a Pinot Gris clone known as Malvoisie including a sweet passito straw wine.The red wines made here are composed of at least 60% Petit Rouge with some Dolcetto, Gamay and/or Pinot Noir. The white wines made here are from the Moscato Bianco grape. The Lower Valley is known primarily for two styles of wine: a medium-bodied dry red wine made from at least 70% Nebbiolo with some Dolcetto, Freisa, Neyret, Pinot Noir, and/or Vien de Nus and a wine made from at least 85% Nebbiolo with some Freisa, Neyret, Pinot Noir and Vien de Nus.
Church in the village of Saint-Jacques. Aosta Valley, Italy.
The cuisine of Aosta Valley is characterized by simplicity that includes “robust” ingredients, such as potatoes, polenta; cheese, meat and rye bread. Many of the dishes are made with Fontina cheese. It is found in dishes, such as the soup à la vâpeuleunèntse (Valpelline Soup). Other cheeses made in the region are Toma, Seras and Fromadzo (which have been produced locally since the 15th century and also have PDO statu).
Regional specialities are Motzetta (dried chamois meat, prepared like prosciutto), Vallée d’Aoste Lard d’Arnad (a cured and brined fatback product with PDO designation), Vallée d’Aoste Jambon de Bosses (a type of ham, likewise with the PDO designation) and a black bread. Notable dishes include Carbonnade, salt-cured beef cooked with onions and red wine and served with polenta; breaded veal cutlets called costolette; teuteuns, salt-cured cow’s udder that is cooked and sliced; and steak à la valdôtaine, a steak with croûtons, ham and melted cheese.
Grolla Coffee
Grappa is an Italian brandy distilled from the fermented residue of grapes after they have been pressed in wine making.
Ingredients
For 4 people:
- 4 cups Italian brewed coffee
- 2 small glasses grappa
- Zest of one lemon zest
- 4 teaspoons sugar plus extra for the pot
Directions
Pour the coffee into a small saucepan. Add the grappa, half of the lemon peel and the 4 teaspoons of sugar.
Stir the mixture over the heat and bring to a low boil. Turn the heat off and remove the lemon zest.
Pour the coffee into the grolla pot or friendship cup having sweetened the openings or mouths of the cup with extra sugar. Then light the mixture with a match or lighter and you will see a blue flame. After a short time, put out the flame and add the remaining lemon zest. Drink from the grolla, together with the other diners passing the cup around.
If you don’t have a grolla or friendship cup, use a fondue set. Place the coffee ingredients in the fondue pot and bring it to a boil. Boil and light the liquid with a flame. Serve the coffee in individual cups sweetened with sugar.
Pasticcio di Penne alla Valdostana (Baked Penne Aosta Style)
Ingredients
- 1 lb mushrooms, cleaned and thinly sliced
- 1 whole garlic clove, peeled
- 4 tablespoons butter, plus extra for the baking dish
- Salt and freshly ground black pepper
- 10 oz penne (about 2 1/2 cups dry pasta)
- 3 oz Italian Fontina cheese, thinly sliced
- 1/3 cup freshly grated Parmesan cheese
- 3/4 cup heavy cream or half and half
Directions
Saute’ the mushrooms with the whole garlic clove in 2 tablespoons of the butter over a high heat. Add salt and pepper, lower the heat and cook for 3 minutes. Discard the garlic.
Cook the pasta al dente according to package directions. Drain and dress with the remaining 2 tablespoons of butter.
Butter an ovenproof dish and cover the bottom with a layer of penne. Distribute about a quarter of the mushrooms and the sliced cheese evenly over the pasta and sprinkle with 1 tablespoon of Parmesan cheese. Add another layer of pasta and cover with mushrooms and cheese as before.
Repeat until you have used all the ingredients, finishing with a layer of sliced cheese. Pour the cream over the pasta layers, sprinkle with salt and pepper and bake, covered with foil, in a preheated oven at 400° F for 10 minutes.
Bake uncovered for a further 10 minutes, or until a light crust has formed on the top. Remove the pasta from oven and allow to rest for 5 minutes before serving.
Fontina-Stuffed Breaded Veal or Pork Chops (Costolette alla Valdostana)
Serves 4
Ingredients:
- 4 veal or pork chops, bone in (1/2 inch thick)
- 1/4 pound Fontina from Val d’Aosta, rind removed, cut into 4 slices
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup unbleached all-purpose flour
- 1 large egg, beaten
- 1 cup fresh breadcrumbs
- 5 tablespoons unsalted butter
Directions
Cut a horizontal slit in each chop, leaving the meat attached at the bone end. Open the two flaps of each chop and place 1 slice of Fontina over the bottom flap; lay the top flap over the cheese to close. Using a meat mallet, pound each chop gently to seal the pocket. Season both sides with the salt and pepper.
Place the flour on one plate, the beaten egg in another and the breadcrumbs on a third. Dredge the veal chops in the flour and shake off the excess; dip into the beaten egg, coating both sides well; finally, dip into the breadcrumbs, pressing on both sides to help them adhere.
Melt the butter in a 12-inch skillet over medium-high heat until foaming. Add the chops and cook until golden on both sides, turning once; it should take about 5 minutes per side. Serve hot.
Twisted Cookies from Val d’Aosta
Makes about 4 dozen cookies
Ingredients
- 1 cup warm water, about 110 F
- 2 ½ teaspoons active dry yeast
- 3 cups unbleached all-purpose flour
- ½ teaspoon salt
- 5 tablespoons unsalted butter, cold and cut into tablespoons
- About 2/3 cup granulated sugar for rolling out the cookies
Directions
Combine the water and yeast in a small bowl, stir to dissolve the yeast. Cover and set aside while you get the other ingredients ready..
In a food processor fitted with the steel blade, pulse the flour and salt a couple of times to mix. Add the butter and pulse until the butter is finely mixed in but the mixture is still powdery.
Add the yeast mixture all at once, and pulse until the ingredients form a ball.
Put the dough into a greased bowl, turning the dough over so that the top is greased as well. Cover the bowl with plastic wrap and let the dough rise until it is doubled in bulk, about an hour.
After the dough has risen, press it down to deflate it. Chill for at least 1 hour and up to 24 hours.
Cover two large baking sheets with parchment paper or silicone mats. Set aside.
When you are ready to form the cookies, remove the dough from the refrigerator and press it into 8-inch square. Scatter some of the 2/3 cup of sugar on the work surface.
Cut the square of dough into eight 1-inch stripes, adding more sugar as needed to keep the dough from sticking. Cut each strip into 6 equal pieces, to make 48 pieces total.
Roll a piece of the dough on the sugared surface under the palms of your hands to make a pencil-thick strand about 5 inches long. Form a loop by crossing over the ends about 1 inch up from the ends of the dough.
As the cookies are formed, place them on the prepared pans, leaving about 1 ½ inches space around the cookies. Let the cookies stand at room temperature until they puff slightly, about 20 minutes.
Center an oven rack and preheat the oven to 325 F. Bake the cookies, in batches, until they are light and the sugar has caramelized to a light golden crust, about 25 minutes.
Turn the cookies from back to front after the first 15 minutes of baking. Cool the cookies on a rack. Store in an air-tight container at room temperature.
Some Bread Baking Tips:
For the best bread, use the freshest ingredients that are at room temperature.
Measure your ingredients correctly. Use a dry measuring cup to measure the dry ingredients and use a glass or plastic liquid measuring cup to measure the liquids.
Do not scoop the flour with the measuring cup. You will end up using too much flour and the loaf will be heavy. Instead, use a spoon to lift the flour out of the container and into the measuring cup. Do not tap or shake the cup to put more flour into it. Simply level the top with a knife.
Don’t try to cut the loaf of bread right away, wait at least 15 minutes, so that you don’t tear the crust.
Quick breads will taste better if you wait until the next day to cut them.
Place the pans several inches apart on the center oven rack when baking the breads.
Oven temperatures may vary, so check your loaves about 10 minutes before the recipe says they should be done.
If the loaves are browning excessively, remove them from the oven, make an aluminum foil ‘tent’ to shield them and then return them to the oven.
Internal temperature should be between 190°F-205°F for completely baked loaves.
This is a great time of year to bake up some of these breads to have on hand for breakfast or for entertaining.
Whole Wheat Walnut Bread
Ingredients
- 2 teaspoons instant yeast
- 1 1/4 to 1 1/3 cups water (start with the smaller amount)
- 3 tablespoons vegetable oil
- 2 tablespoons honey
- 1 1/2 cups white whole-wheat flour
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoon salt
- 1 cup toasted walnuts, finely chopped
Directions
In the large bowl of an electric mixer with the paddle attachment, combine all the ingredients and mix until dough starts to leave the sides of the bowl.
Switch to the dough hook attachment and knead 6 to 8 minutes or until the dough becomes smooth and supple.
Transfer the dough to a lightly greased bowl. Cover the bowl and allow the dough to rise until puffy though not necessarily doubled in bulk, about 2 hours.
Transfer the dough to a lightly oiled work surface and shape into 8-inch log. Tuck ends under as you place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan.
Cover the pan loosely with lightly greased plastic wrap and allow the bread to rise for about 90 minutes until domed about 1-inch above edge of pan.
Bake the bread in preheated oven at 350 degrees F for about 35 to 40 minutes until golden brown and an instant read thermometer registers 190 degrees F at the center of the loaf.
When done, remove bread from the pan and cool on wire rack.
Almond Yellow Squash Bread
Ingredients
- 1 1/2 cups self-rising flour
- 1/2 teaspoon baking soda
- 3/4 teaspoons cinnamon
- 1 cup brown sugar
- 1 egg
- 1/3 cup vegetable oil
- 1 teaspoon vanilla
- 1 cup shredded yellow squash
- 1 cup sliced almonds, toasted
- Cooking spray
Directions
Preheat the oven to 325 degrees F.
Spray an 8″ x 4″ loaf pan with cooking spray and set aside.
Combine flour, baking soda, cinnamon and brown sugar in a large mixing bowl. Stir until thoroughly mixed.
In a smaller bowl combine eggs, oil and vanilla. Add to the flour mixture and mix well.
Fold in the squash and almonds.
Spread the mixture in the baking pan.
Bake until deep golden brown and a toothpick inserted in the middle comes out clean or an instant read thermometer registers 190 degrees F at the center of the loaf, about 50-70 minutes.
Cool in the pan on a wire rack for 30 minutes; then remove the bread from the pan and continue cooling on the wire rack.
Cranberry Pecan Bread
Ingredients
- 3/4 cup white whole-wheat flour
- 3/4 cup spelt or quinoa flour
- 1 teaspoon cinnamon
- Pinch of nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/4 cups buttermilk
- 1/2 cup quick cooking oats, uncooked
- 1/2 cup sweetened applesauce
- 2 teaspoons pure vanilla extract
- 2/3 cup dried cranberries
- 1/2 cup pecans, chopped
- Cooking spray
Directions
Preheat the oven to 325°F (163°C).
Coat an 8″ x 4″ loaf pan with cooking spray. Set aside.
In a bowl, whisk together the flours, cinnamon, nutmeg, baking powder and baking soda.
In a separate bowl, mix the buttermilk, oats, applesauce and vanilla.
Add the dry ingredients to the wet ingredients and thoroughly combine them. Mix in the cranberries and pecans. It should have a consistency a little thicker than pancake batter.
Pour the dough into the loaf pan.
Bake in the oven for 50 minutes, until a knife inserted into the loaf’s center comes out dry or an instant read thermometer registers 190 degrees F at the center of the loaf.
Remove the pan from the oven and let it sit for 20 minutes. Then remove the bread from the pan and let it cool before slicing.
Gluten-Free Pumpkin Bread
Ingredients
Brown Rice Flour Blend:
Whisk together 6 cups (28 1/2 ounces) brown rice flour; 2 cups (10 3/4 ounces) potato starch and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature.
Bread Ingredients:
- 4 large eggs
- 2 tablespoons honey or pure maple syrup
- 1 can (15 ounces) pumpkin purée (not pumpkin pie mix)
- 1/3 cup vegetable oil
- 1 3/4 cups brown rice flour blend, recipe above
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup chopped nuts
- 1/2 cup raisins, otional
Directions
Preheat the oven to 350°F. Grease a 9″x 5″ loaf pan.
Whisk together the eggs, honey, pumpkin purée and oil. Set aside.
Whisk together the brown rice flour blend, sugar, baking powder, xanthan gum, salt and spices.
Add the egg mixture about half at a time, whisking until combined after each addition. Stir in nuts and raisins, if using.
Scoop the batter into the prepared pan and let it rest for 10 minutes.
Bake the bread for 50 to 60 minutes, until the middle springs back when lightly touched.
Remove the pan from the oven and let it rest for 10 minutes. Remove the bread from the pan and cool completely for easy slicing.
Store, well-wrapped, at room temperature for several days; freeze for longer storage.
Italian Hazelnut Bread
Ingredients
- 9 ounces lukewarm water
- 1 1/2 tablespoons extra-virgin olive oil
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 3/4 cup toasted and coarsely chopped hazelnuts
- 1 cup white whole wheat flour
- 1 1/4 cups bread flour
- 2 tablespoons vital wheat gluten
- 3 teaspoons instant active dry yeast
Directions
In the bowl of a stand mixer, place all the ingredients. Using the paddle attachment mix until a rough dough forms and all the flour is moistened.
Switch to the dough hook. Increase the speed to medium-low and knead for 6 to 8 minutes, or until the dough is smooth and elastic; it should clear the sides of the bowl.
Add the hazelnuts and mix just until integrated into the dough.
Transfer the dough to a large, lightly oiled bowl. Cover tightly with plastic wrap and let sit at room temperature until nearly doubled in size, about 60 minutes.
Lightly grease a baking sheet or line it with parchment. Preheat the oven to 475º F.
Remove the plastic wrap from the bowl and turn the dough out onto a lightly floured work surface. Fold the dough over itself, as though you were folding a letter: 1/3 over the center, then the opposite 1/3 over that.
Lastly, fold dough in half again, perpendicular to the first folds (like you’re folding the letter in half) and shape into a round ball. Transfer to the prepared pan.
Cover loosely with plastic wrap and let rest 10 minutes. Using a sharp serrated knife with as little pressure as possible, make a slash lengthwise along the top of the loaf.
Spray or sprinkle dough with water and transfer to the hot oven.
Bake at 475º F for 10 minutes and spray with water again. Reduce the oven temperature to 425º F, and continue to bake for about 30 minutes more, or until deep golden brown and a thermometer inserted into the center of the loaf reads 200º F. Remove to a wire rack to cool completely before slicing.
In my area of the world, it is often too hot at this time of year to spend a great deal of time baking when guests are coming for dinner. So during the cooler months, I like to make a few simple sponge cakes to keep in the freezer. That way I can make a refreshing dessert for company in the summer without a lot of fuss.
During the summer months, ice cream desserts can really “hit the spot”. It is easy to pull together a really great tasting dessert when it is hot with just a few simple ingredients. Here are a few ideas.
Simple Sponge Cake
Ingredients
- 6 eggs, separated
- 1 cup sugar
- Pinch of salt
- 1 cup cake flour
Directions
Cut parchment or wax paper to fit two 9″ round cake pans.
Separate eggs, putting whites in large mixer bowl and yolks in small mixer bowl.
Add 1/2 cup sugar and a pinch of salt to the whites and beat until very stiff.
Add 1/2 cup sugar to the yolks and beat until very thick and light yellow in color.
Fold egg yolk mixture into egg whites.
Fold flour in using 1//3 cup each time until well mixed.
Do not over-mix.
Divide the cake batter and pour into the prepared pans.
Bake at 350 degrees F for approximately 30 minutes or until a toothpick inserted in the center comes out dry.
Cool for a few minutes, remove from pan and remove paper.
Cool completely.
Tiramisu Ice Cream Parfaits
Serves 4
Ingredients
- 1 1/2 cups brewed coffee, cooled
- 4 cups (1-inch) cubed sponge cake (you could also use angel food cake or pound cake)
- 2 cups vanilla ice cream, softened
- 1 (3-ounce) dark chocolate bar, shaved with a vegetable peeler
- 1 cup fresh cherries, pitted and cut in half
Directions
In a bowl mix the cake cubes with 2/3 of the coffee until well soaked.
Stir ice cream in a second bowl until spoonable, then layer cake cubes and ice cream in parfait glasses. Top each with a drizzle of coffee, a generous amount of chocolate shavings and a few cherries. Serve immediately.
Pineapple Ice Cream Sandwiches
2 servings
Ingredients
- 2 (1/4-inch thick) fresh pineapple slices, cut in circles
- 1 cup vanilla ice cream, softened
- Toasted flaked sweetened coconut
Directions
Grill pineapple slices over low to medium heat for 90 seconds on each side. Allow to cool briefly.
Sandwich the softened ice cream between the 2 grilled slices of pineapple. Coat sides in toasted coconut. Slice in half and serve immediately.
Vanilla Affogato
Affogato is an Italian drink that makes a wonderful alternative to iced coffee on a hot summer day. Affogato literally means “drowned”. It generally consists of gelato (Italian ice cream) that is topped with hot espresso or a liqueur. You can use freshly brewed espresso or instant or decaffeinated espresso, if you prefer. You may also top your drink with a liqueur such as Kahlua, Grand Marnier or Frangelico. You can also add a little powdered chocolate milk mix to the coffee for a mocha flavor. Traditionally, affogato is served with a biscotti on the side.
Serves 4
Ingredients
- 1/3 cup heavy cream
- 1/2 cup boiling water
- 1 tablespoon instant espresso powder
- 1 pint vanilla gelato or ice cream
- Shaved chocolate
Directions
Beat the cream until stiff peaks form.
Cover and refrigerate.
Stir the espresso powder into the boiling water until dissolved.
Place one scoop of gelato into 4 tall glasses or large coffee mugs.
Pour 2 to 4 tablespoons hot espresso over each.
Top each with a dollop of whipped cream and shaved chocolate. Serve immediately.
Sicilian Granita
Tip: If you don’t have an espresso maker, use instant espresso powder and water; store the powder in your freezer after opening. Instant coffee will also work in a pinch, it just won’t be as full-flavored.
8 servings
Ingredients
- 3 cups freshly brewed espresso
- 2/3 cup sugar
- 1/2 cup whipping cream
- 1 tablespoon powdered sugar
Directions
Stir hot espresso and sugar in a medium bowl until the sugar dissolves. Let the mixture cool to room temperature, then pour into a 9-by-13-inch baking pan.
Place on a level surface in your freezer and freeze for 2 hours, stirring and scraping with a fork every 20 minutes to break up the ice crystals. Cover and freeze for at least 1 hour more.
Beat cream and powdered sugar in a medium bowl with an electric mixer on high-speed until medium peaks form, 30 seconds to 1 minute.
Scrape the frozen granita into ice crystals using a sturdy fork.
To serve, layer the granita in dessert goblets and top each with a tablespoon of whipped cream.
Italian Coconut-Coffee Bites
24 bites
Ingredients
- 1 ½ teaspoons instant espresso powder or 2 teaspoons instant coffee granules
- 2 ½ tablespoons boiling water
- 1/4 cup unsalted butter
- 1 cup sweetened shredded coconut
- 1 ¼ cups finely crushed biscotti crumbs
- 5 ounces mascarpone cheese, softened
- 5 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- Pinch salt
- 1/2 teaspoon vanilla
Directions
Line twenty-four mini muffin cups with paper baking cups; set aside.
Dissolve espresso powder in the boiling water; set aside.
For the crust:
In a medium nonstick skillet melt butter over medium-low heat. When butter is bubbling, add coconut. Cook and stir until coconut is toasted and golden brown. Stir in finely crushed biscotti crumbs. Remove pan from heat.
Spoon 1 teaspoon of the crumb mixture into each prepared muffin cup; press firmly to pack down. Place the muffin cup pan in the freezer. Keep remaining crumb mixture at room temperature to use for topping.
For the filling:
In a medium bowl beat mascarpone cheese with a wooden spoon until smooth and creamy, Beat in the sugar, cinnamon and salt until smooth and well mixed. Beat in vanilla and espresso.
Divide filling among the crumb-lined muffin cups. Top each cup with the reserved crumb mixture. With a fingertip, gently press topping into filling.
Freeze until firm, about 1 to 1 1/2 hours.
In Italian, the word “biscotto” means “biscuit” or “cookie.” More specifically, biscotti are named according to their original method of baking. The root words “bis” and “cotto” literally mean “twice” and “baked.” When Italians first created biscotti in the region of Tuscany many centuries ago, they were careful to bake the cookies twice, in order to allow the cookies to develop their signature crisp texture. Over the years, these methods became standard practice. Bakers shape the dough into a log, bake it, evenly slice it into cookies and then bake the cookies again.
The first biscotti were made as a portable and durable food for Roman soldiers and travelers. They were made with traditional almond flavoring during the Renaissance and, at the time, it was also popular to dip them in an Italian dessert wine called Vin Santo, a practice that remains common in Italy today. Many people outside of Italy prefer to dip biscotti in coffee or hot chocolate to soften them before eating them. The range of flavors that these cookies come in has also expanded hugely since their creation and can include walnuts, orange zest and anise. Some types are coated with icing or glazed with chocolate, but the most traditional ones do not have a frosting or coating.
It’s relatively easy to bake these cookies. The basic recipe includes flour, sugar, eggs and sometimes butter or olive oil, along with nuts, spices or fruits. There is no one perfect way to make biscotti. Some recipes call for eggs only, which is the traditional method, while others include butter or oil. The choice is yours; just keep in mind that those made with butter or oil will have both a softer texture and a shorter shelf life.
Here are my two favorite recipes.
Cherry Pistachio Biscotti
Makes about 36 biscotti
Ingredients
- 1 1/2 cups unsalted pistachio nuts
- 1 cup dried tart cherries
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 teaspoons baking powder
- 3 cups all-purpose flour
- 4 large eggs, plus 1 egg, lightly beaten, for brushing the tops of the dough
- 2 tablespoons pure vanilla extract
Directions
Position a rack in the center of the oven and preheat to 350 degrees F. Line two large baking sheets with parchment paper. Reserve one baking sheet for later when you bake the biscotti slices.
Place pistachios in a single layer on a third baking sheet and toast the nuts in the oven for 8 to 10 minutes, or until just golden. Remove the nuts from the pan and set aside to cool.
In a large bowl, mix toasted pistachios, cherries, sugars, baking powder and flour.
In a small bowl, whisk eggs and vanilla extract until well blended. Add to the flour mixture. Stir a few times.
Work the batter together with lightly floured hands. The mixture will be sticky, but persevere. Keep squeezing the batter with your hands, until a dough starts to form. Once the dough is firm, form a ball. Divide the ball into 2 equal pieces.
On a lightly floured surface, place one piece of dough and, using your hands, roll into a log shape that is approximately 8 inches long and 2 inches wide. If it’s sticky, simply dust your palms with more flour. Repeat with the remaining piece of dough. Place the two logs on one baking sheet. Brush the loaves all over with 1 lightly beaten egg.
Bake for 40 minutes, turning the pan around halfway through, or until the tops of the loaves are shiny and deep golden. Cool on a rack for about 20 minutes before slicing.
Place a loaf on a cutting board. Using a large serrated knife, cut 1/2-inch-thick slices, either straight or on the diagonal. Use a sawing motion to prevent crumbling. If the cookie is crumbling, then let it cool a few more minutes. Don’t let it rest too long, however, or it could become too hard to slice.
Place slices on their sides on the baking sheets. Reduce the oven temperature to 200 degrees F and bake the biscotti for 20 minutes, until toasted and crisp. Turn the biscotti slices over and rotate the pans after ten minutes.
If you desire, you can turn off the oven and let the biscotti stay for up to an hour. The longer they stay in the oven, the harder they will become. Remove the pans from the oven and cool the biscotti completely before storing in an airtight container, preferably a tin, which helps keep them crisp. Stored properly, biscotti will last up to a month.
Lightly Toast the Nuts
Form the Batter
Shape into Logs
Brush with Egg
Bake the Logs
Cool and Slice Logs
Bake Slices
Cool Twice Baked Slices and Store
Chocolate Hazelnut Biscotti
Makes about 36 biscotti (3/4-inch-wide cookies)
Ingredients
- 1 1/2 cups toasted hazelnuts, chopped
- 1/2 cup mini chocolate chips
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 teaspoons baking powder
- 2 1/2 cups all-purpose flour
- 1/2 cup cocoa
- 1/2 teaspoon ground cinnamon
- 3 tablespoons espresso powder
- 4 large eggs, plus 1 egg, lightly beaten, for brushing the tops of the dough
- 2 tablespoons coffee liqueur
Directions
Position the rack in the center of the oven and preheat to 350 degrees F. Line two large baking sheets with parchment paper. Reserve one baking sheet for later when you bake the biscotti slices.
Place hazelnuts in a single layer on a third baking sheet and toast the nuts in the oven for 8 to 10 minutes, or until just golden. Remove the nuts from the pan and set aside to cool. Chop the nuts into large pieces.
In a large bowl, mix toasted hazelnuts, chocolate chips, sugars, baking powder, cocoa, flour, cinnamon and espresso powder.
In a small bowl, whisk eggs and coffee liqueur. Add to the flour mixture. Stir a few times.
Work the batter together with lightly floured hands. The mixture will be sticky, but persevere. Keep squeezing the batter with your hands, until a dough starts to form. Once the dough is firm, form a ball. Divide the ball into 2 equal pieces.
On a lightly floured surface, place one piece of dough and, using your hands, roll into a log shape that is approximately 8 inches long and 2 inches wide. If it’s sticky, simply dust your palms with more flour. Repeat with the remaining piece of dough. Place the two logs on one baking sheet. Brush loaves all over with 1 lightly beaten egg.
Bake for 40 minutes, turning the pan around halfway through, or until the tops of the loaves are shiny and deep golden. Cool on a rack for about 20 minutes before slicing.
Place a loaf on a cutting board. Using a large serrated knife, cut 1/2-inch-thick slices, either straight or on the diagonal. Use a sawing motion to prevent crumbling. If the cookie is crumbling, then let it cool a few more minutes. Don’t let it rest too long, however, or it could become too hard to slice.
Place slices on their sides on the baking sheets. Reduce the oven temperature to 200 degrees F and bake the biscotti for 20 minutes, until toasted and crisp. Turn the biscotti slices over and rotate the pans after ten minutes.
If you desire, you can turn off the oven and let the biscotti stay for up to an hour. The longer they stay in the oven, the harder they will become. Remove the pans from the oven and cool the biscotti completely before storing in an airtight container, preferably a tin, which helps keep them crisp. Stored properly, biscotti will last up to a month.
Italian Fig Cookies
A sweet dough is filled with fruits, nuts and jam, almost like a Fig Newton. Making them is time-consuming, but the dough and filling can be made in stages and refrigerated for several days before the cookies are assembled and baked. Using a stand mixer and food processor takes some of the effort out of the process.
Ingredients:
- 1 cup vegetable shortening
- 1/2 cup sugar
- 1 egg, lightly beaten
- 1/4 teaspoon salt
- 1 tablespoon pure vanilla extract
- 4 cups unbleached all-purpose flour
- 1 1/2 tablespoons baking powder
- Up to 1/2 cup milk
- 3 cups dried figs
- 1/4 cup honey
- 1/2 teaspoon cinnamon
- 1/4 cup orange marmalade
- 1/2 cup walnuts, chopped
Make the Dough
Using an electric mixer with a paddle attachment, cream the sugar and shortening until light and fluffy. Add the egg, salt and vanilla extract. Mix until smooth.
Sift the flour and baking powder together and then add them to the butter mixture. Mix well. Switch to the dough hook and knead at the low setting for 5 minutes, adding milk as needed to make a slightly sticky, soft textured dough. Turn the dough out onto a floured board. Divide the dough into four pieces, cover with plastic wrap and refrigerate for 45 minutes.
Make the filling:
Put the figs in the food processor and pulse until coarsely chopped. Stir in the honey, cinnamon, marmalade and walnuts.
Form and Bake the Cookies
Preheat the oven to 375 degrees F.
Take one piece of dough out of the refrigerator. Roll the dough out into a 12-inch square on a floured surface. Cut the dough into 2- by 3-inch rectangles. Spoon 1 teaspoon of filling into the center of the rectangle.
Fold both of the longer edges toward the center of the cookie and pinch the seam together. Put the cookie, seam side down, on an ungreased baking sheet leaving 1 1/2 inches between cookies.
Make two slits in the cookie with a sharp knife. Start at each open, unpinched side and cut toward the center the cookie, being careful not to cut the cookie in half in the process. The cookie will bake into the shape of an X. (See picture)
Work in batches, keeping dough refrigerated until you’re ready to use it.
Bake for 12 to 15 minutes, or until cookies are golden brown. Transfer to a wire rack to cool. Sprinkle with powdered sugar or ice the cookies after they cool with 2 cups of confectioners’ sugar mixed with just enough milk to make a smooth consistency. Makes about 3 dozen cookies.
Italian Hazelnut Cookies 
Makes about 2 1/2 dozen cookies
Ingredients
- 2 cups of hazelnuts, toasted and skinned (see Tip)
- 1 1/4 cups sugar
- 4 large egg whites
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Directions:
1. Position 2 racks as close to the center of the oven as possible; preheat to 325°F. Line 2 baking sheets with parchment paper or nonstick baking mats.
2. Pulse nuts and sugar in a food processor until finely ground. Scrape into a large bowl.
3. Beat egg whites and salt in another large bowl with an electric mixer on high-speed until stiff peaks form. Using a rubber spatula, gently fold the egg whites into the nut mixture. Add vanilla and gently but thoroughly mix until combined.
4. Drop the batter by the tablespoon, 2 inches apart on the prepared baking sheets.
5. Bake the cookies until golden brown, switching the pans back to front and top to bottom halfway through, 25 to 30 minutes. Let cool on the baking sheets for 5 minutes. Gently transfer the cookies to a wire rack to cool completely. When the baking sheets are thoroughly cooled, repeat with the remaining batter.
Store in an airtight container for up to 1 week.
Tip: Toast whole hazelnuts on a baking sheet in a 350°F oven, stirring occasionally, until fragrant, 7 to 9 minutes. Let the nuts cool for a few minutes, then rub together in a clean kitchen towel to remove most of the papery skins.
Espresso Crinkles 
Lightly coat your hands with flour to make rolling the dough into balls easier. The dough freezes well. Freeze the dough after step 1, thaw in the refrigerator, then proceed with step 2. The powdered sugar-coating gives these cookies an appealing cracked finish. Serve with coffee to enhance the espresso.
Ingredients:
- 1 cup all-purpose flour
- 1 1/4 cups powdered sugar, divided
- 1/4 cup unsweetened cocoa
- 1 1/4 teaspoons baking powder
- 1/8 teaspoon salt
- 5 1/4 teaspoons canola oil
- 1 1/2 ounces unsweetened chocolate, chopped
- 1 teaspoon instant espresso granules
- 3/4 cup packed brown sugar
- 3 tablespoons light-colored corn syrup
- 1 1/2 teaspoons vanilla extract
- 2 large egg whites
Directions:
1. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 3/4 cup powdered sugar, cocoa, baking powder, and salt in a medium bowl; stir with a whisk. Combine oil and chocolate in a small saucepan over low heat; heat until chocolate melts, stirring constantly. Add espresso granules to pan; stir until blended. Remove from heat. Pour chocolate mixture into a large bowl; cool 5 minutes. Stir in brown sugar, syrup, and vanilla. Add egg whites, stirring with a whisk. Add flour mixture to egg mixture, stirring gently just until combined. Cover; chill at least 2 hours or overnight.
2. Preheat oven to 350° F.
3. Roll dough into 1-inch balls. Dredge balls in remaining 1/2 cup powdered sugar; place balls 2 inches apart on 2 baking sheets lined with parchment paper. Bake for 10 minutes or until tops are cracked and almost set. Cool cookies on pan 2 minutes; remove from pan. Cool cookies on a wire rack.
Yield: 2 dozen
Mascarpone Fig Jam Cookies
Ingredients
- 1/2 cup or 1 stick unsalted butter, room temperature
- 1 1/2 cups sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup softened Mascarpone Cheese
- 2 3/4 cups All-Purpose Flour
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon salt
- 1 cup Fig Jam or Jam of Choice
Directions:
- Beat together the butter and sugar until light.
- Add the egg and vanilla, and mix until smooth.
- Add the mascarpone cheese, and beat until smooth.
- Sift together the dry ingredients, and fold them into the butter mixture, mixing just until combined.
- Wrap the dough in plastic wrap, and refrigerate 1 hour.
- Preheat oven to 325 degrees F.
- Place sheets of parchment paper or silicone baking liners on two cookie pans.
- On a lightly floured counter or board, roll the dough into 1/2 inch balls.
- Using a blunt round object like the end of a wooden spoon, create an indentation in the center of each cookie.
- Place the cookies 2 inches apart, and bake for 12 to 15 minutes, or just as the cookies begin to color.
- While still warm, use the spoon to redefine the circle, and then carefully spoon a little jam into each cookie.
- Let sit at room temperature until the jam is set.
- Store in an airtight container.
Nutmeg Bites 
Cookie Dough
- 3 cups unbleached All-Purpose Flour
- 1 cup unsalted butter, softened
- 3/4 cup sugar
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 large egg, room temperature
- 2 teaspoons vanilla
Rum Icing
- 1 1/2 cups confectioners’ sugar, sifted
- 2 tablespoons unsalted butter, softened
- 2 to 3 tablespoons rum
Directions
1) Line two baking sheets with parchment paper and set aside.
2) In the bowl of an electric mixer, combine all ingredients and blend on medium speed until a soft, smooth dough forms, about 2 minutes.
3) Wrap and chill the dough for 1 hour. Towards the end of the chill time, preheat the oven to 350°F.
4) Drop tablespoon-sized dough balls onto the baking sheet. A teaspoon scoop makes this job easier. Bake the cookies for 8 to 10 minutes. The edges will be slightly browned and the cookies will be round and domed.
5) Cool the cookies completely. Prepare the icing by blending the softened butter and confectioners’ sugar. Add rum one tablespoon at a time until you have a spreadable icing. Top each cookie with a dollop of icing and a dash of nutmeg.
Yield: Approximately 3 to 4 dozen cookies.
Hazelnut-Chocolate Cookie Sandwiches 
4 dozen sandwich cookies
Ingredients:
- 1-1/3 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 3/4 cup butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 1 egg
- 1/2 cup finely chopped toasted hazelnuts
- Granulated sugar
- White Chocolate-Hazelnut Filling (see recipe below)
Directions:
- In a medium bowl, stir together flour, cocoa powder, and salt; set aside. In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add powdered sugar and vanilla. Beat until combined, scraping sides of bowl occasionally. Beat in egg. Beat in as much of the flour mixture as you can. Stir in any remaining flour mixture and the nuts by hand. Cover and chill dough about 1 hour or until dough is easy to handle.
- Preheat oven to 350 degree F.
- Shape dough into 3/4-inch balls. A level teaspoon cookie scoop works perfectly here. Roll balls in granulated sugar to coat. Place balls on ungreased cookie sheets. With the bottom of a glass, flatten balls to about 1-1/4-inch circles.
- Bake in the preheated oven for 6 to 8 minutes or until tops are just firm. Transfer cookies to a wire rack and let cool.
- Spread bottoms of half of the cookies with a rounded 1/2 teaspoon White Chocolate-Hazelnut Filling. Top with remaining cookies, bottom sides down.
Makes 48 cookie sandwiches.
White Chocolate-Hazelnut Filling:
In a small saucepan, heat and stir 6 ounces chopped white chocolate and 3 tablespoons whipping cream over low heat until just melted. Remove from heat. Stir in 1/2 cup finely chopped toasted hazelnuts.
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Semifreddo desserts are easy to make but look and taste like you took a class at Le Cordon Bleu! Semifreddo is an Italian word meaning “half cold” or “half frozen.” It refers to a class of frozen desserts that are similar to ice cream, but made with heavy cream instead of churning air into the mixture while it freezes. Semifreddos are very similar to mousses and are often served in the form of ice cream cakes or tarts.
There are many different recipes for semifreddo, that use different bases to mix with the cream. In Italy, semifreddo is commonly made with gelato. Cooked custards and custard-based sauces are another common choice to mix with the cream. One of the biggest benefits of making semifreddo is that you don’t need an ice cream maker or other specialty equipment to make it. Many semifreddo recipes involve no cooking at all. The most difficult part of making semifreddo is waiting for it to freeze, which typically takes from several hours to overnight in your freezer.
Semifreddos are a great base for just about any flavor or combination of flavors. Once you learn the basics of the recipe, you can customize your semifreddo with your favorite blends of fruits, chocolate, coffee, spices and more! Best of all, the texture and flavors are delicious. For semifreddos with a crust, use a springform pan so it’s easier to remove and present. But you could just as easily form the crust in the bottom of a loaf pan and mold your semifreddo on top of that. Using individual ramekins works well, too.
Raspberry & Chocolate Semifreddo
Ingredients
- 1 (9 ounce) box chocolate wafer cookies
- 1 cup sugar, divided
- 5 tablespoons butter, melted
- 1⁄4 cup (1 ounce) cream cheese, softened
- 1 cup heavy (whipping) cream
- 3 large eggs
- 3 cups (12 ounces) fresh or frozen, unsweetened raspberries (if using frozen berries, thaw before use)
Directions
Heat oven to 350 degrees F. Break cookies into pieces and place in a food processor; process to finely ground crumbs. Combine crumbs with 1/4 cup of the sugar and the butter. Press crumb mixture evenly over bottom and halfway up sides of a 9 inch round and 3 inch deep springform pan. Bake 10 minutes or until crust is set; cool on wire rack 20 minutes.
Meanwhile, in large bowl of electric mixer, using the whip attachment, whip cream cheese until light and fluffy. Add cream; beat at medium speed until soft peaks form; transfer to another bowl and chill.
In clean bowl of electric mixer, combine egg whites and 1/2 cup of the sugar. Place bowl over a pot of simmering water (not touching bottom of bowl); whisk until the sugar is dissolved and the mixture reaches 130 degrees F. Place bowl on the stand mixer; using the whip attachment, beat on high-speed until meringue forms and mixture is room temperature, 3 to 4 minutes.
Place raspberries and remaining 1/4 cup sugar in a food processor. Process until pureed. Place mixture in a strainer placed over a large bowl. Press firmly on the raspberry mixture to extract all the juice. Discard seeds. Gently stir in half the meringue. Gently stir in half of the whipped cream mixture. Repeat stirring in remaining meringue and whipped cream until well combined.
Pour mixture over cooled crust, smoothing top. Cover tightly with foil. Freeze at least 4 hours or overnight.
To serve, run a thin spatula between semifreddo and edge of rim to loosen. Remove rim from spring-form pan. Cut semifreddo into wedges; serve immediately. If there is any remaining semifreddo, reattach the rim of the springform pan, cover and return to the freezer for up to 1 week.
Pistachio, Strawberry and Vanilla Semifreddo
Ingredients
- 1 cup shelled unsalted pistachios
- 4 tablespoons sugar, divided, plus 1/2 cup
- 1 cup whole milk, divided
- 1/4 teaspoon almond extract
- 1 vanilla bean, halved lengthwise
- 1 cup fresh strawberries (about 4 ounces), hulled, halved
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 1/4 teaspoon kosher salt
- 1 1/3 cups chilled heavy(whipping) cream
Directions
Line a metal loaf pan (approximately 9x5x3″) with 2 layers of plastic wrap, leaving generous overhang on all sides.
Grind pistachios and 2 tablespoons sugar in a food processor until very finely chopped. Transfer pistachio mixture to a small saucepan. Add 1/2 cup milk; bring to a boil. Remove from heat, cover, and let steep for 20 minutes. Set a fine-mesh strainer over a medium bowl; strain, discarding solids. Stir in almond extract; set pistachio mixture aside.
Place remaining 1/2 cup milk in a separate small saucepan. Scrape in seeds from vanilla bean; add bean and bring to a simmer. Remove from heat, cover, and let steep for 15 minutes. Set a strainer over another medium bowl; strain, discarding solids, and chill vanilla mixture.
Purée strawberries and 2 Tbsp. sugar in a food processor until smooth. Set a fine-mesh strainer over another medium bowl; strain, pressing on solids to extract as much juice as possible. Discard solids. Stir in vanilla extract and set strawberry mixture aside.
Whisk eggs, salt, and remaining 1/2 cup sugar in a medium metal bowl. Set bowl over a medium saucepan of simmering water (do not allow bottom of bowl to touch water). Beat egg mixture at high-speed until it triples in volume and an instant-read thermometer inserted into mixture registers 170°, about 3 minutes. Remove bowl from over water and continue beating until thick and cool, about 3 minutes. Add one-third of egg mixture to each of the pistachio, strawberry, and vanilla mixtures; fold each just to blend.
Beat cream in a large bowl until soft peaks form. Add one-third of cream to each of the pistachio, strawberry, and vanilla mixtures; fold each just to blend. Cover vanilla and strawberry mixtures separately; chill. Pour pistachio mixture into pan; smooth top. Cover; freeze until firm, about 45 minutes. Gently pour strawberry mixture over pistachio layer; smooth top. Freeze until firm, about 45 minutes. Gently fold vanilla mixture to blend; pour over and smooth top. Freeze until firm, about 4 hours. DO AHEAD Can be made 3 days ahead. Fold plastic wrap over; seal tightly and keep frozen.
Uncover semifreddo. Using plastic wrap as an aid, lift from mold. Invert onto a chilled platter; peel off plastic. Slice crosswise.
Triple Layer Berry Semifreddo
Ingredients
- 1⁄4 cup (1 ounce) cream cheese, softened
- 1 cup heavy (whipping) cream
- 3 large eggs
- 1 cup sugar, divided
- 1⁄3 cup whole milk
- 2 teaspoons pure vanilla extract
- 1 1⁄2 cups halved and hulled fresh strawberries (6 ounces)
- 1 1⁄2 cups fresh blueberries (6 ounces)
Directions
Coat a 9 x 5 x 3-inch metal loaf pan lightly with cooking spray. Line pan with plastic wrap extending generously over edges of pan.
In large bowl of electric mixer, using the whip attachment, whip cream cheese until light and fluffy. Add cream; beat at medium speed until soft peaks form, scraping down bowl once. Transfer to another bowl and chill.
In clean bowl of electric mixer, combine egg whites and 1/2 cup sugar. Place bowl over a pot of simmering water (not touching bottom of bowl); whisk until the sugar is dissolved and the mixture reaches 130 degrees F. Place bowl on the stand mixer; using the whip attachment, beat on high-speed until meringue forms and mixture is room temperature, 3 to 4 minutes.
Combine milk and vanilla in a medium-sized bowl; set aside. Place strawberries and 1/4 cup of the sugar in a food processor; puree until smooth. Transfer to a second medium-sized bowl. Place blueberries and 1/4 cup of the sugar in clean food processor; puree until smooth. Place strainer over another medium-sized bowl; sieve blueberry mixture through strainer, pressing on solids to extract as much juice as possible. Discard blueberry skins.
Gently stir 1/3 of the meringue into each of the three bowls. Gently stir 1/3 of the chilled whipped cream into each of the three bowls. Pour blueberry mixture into bottom of prepared loaf pan. Refrigerate the bowls of vanilla and strawberry mixture. Freeze loaf pan until firm, 45 minutes. Gently pour vanilla mixture over blueberry mixture; freeze 45 minutes. Gently pour strawberry mixture over the vanilla layer, smoothing top with a spatula. Pan will be full, so do not cover with foil until top is firm, about 45 minutes. Continue freezing at least 3 ½ hours or overnight.
To unmold: wrap sides of pan with a hot, wet cloth or dip briefly in a sink of warm water to loosen. Using plastic wrap as an aid, remove semifreddo from pan; place on a serving platter; discard plastic wrap. Cut into slices; serve immediately. To store, cover and return any extra semifreddo immediately to the freezer for up to 1 week.
Apricot Semifreddo with Blackberry Sauce
A healthier version.
Serves 12
APRICOT SEMIFREDDO
- 2 large eggs, separated
- 1/2 cup sugar
- 1 ½ cups milk
- 1/2 cup dried apricots
- 1 ½ cups sliced fresh apricots
- 1/3 cup low-fat sour cream
- 1/8 teaspoon almond extract
- 1 pint fresh blackberries
BLACKBERRY SAUCE
- 1/2 pint fresh blackberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
Directions
To make the Apricot Semifreddo:
Line 4-cup loaf pan with plastic wrap. Whisk egg yolks and 1/4 cup sugar in a medium bowl until thick and light yellow, about 1 minute.
Bring milk to a boil in saucepan. Slowly pour hot milk over egg mixture, whisking constantly. Return to saucepan; cook over medium-low heat (do not boil), stirring often, until custard is thick enough to coat the back of spoon, about 5 minutes. Strain, and cool.
Meanwhile, place dried apricots in heatproof bowl. Cover with boiling water, and let stand 15 minutes, or until softened. Drain, and cool. Put in food processor with fresh apricots, and purée until smooth. Transfer to large bowl. Add custard, sour cream and almond extract.
Put egg whites in large bowl; beat until soft peaks form. Add remaining 1/4 cup sugar; continue beating until stiff peaks form. Fold egg whites into apricot mixture.
Pour half of mixture into prepared pan. Place 3 rows of blackberries on their sides down the center of loaf pan; top with remaining mixture. Cover; freeze at least 4 hours.
To make the Blackberry Sauce:
Press blackberries through fine-meshed sieve into bowl. Stir in sugar and lemon juice. Set aside.
Remove Apricot Semifreddo from freezer; let stand 10 minutes. Unmold onto plate, and cut into 10 slices. Drizzle with Blackberry Sauce and serve.
Espresso Semifreddo with Dried Cherries
Serves 8
Ingredients
Semifreddo
- 1/3 cup freshly made strong espresso or coffee, hot
- 1/2 cup sugar
- 1 cup fresh ricotta cheese
- 1 tablespoon amaretto
- 1/2 tablespoon grated lemon zest
- Pinch of salt
- 3 large eggs, at room temperature, yolks and whites separated
- 6 crisp amaretti cookies
Fruit
- 1/4 cup Kirsch (cherry liqueur)
- 1/4 cup sugar
- Zest of 1/4 lemon, in strips
- 1 tablespoon lemon juice
- 1/4 teaspoon coarsely ground black pepper
- 2 cups (1/2 pound) dried cherries
Directions
While the espresso is still hot, add all but 2 tablespoons of sugar and stir until dissolved. Cool.
Set a fine-mesh strainer over a large bowl and with a wooden spoon or a spatula, push ricotta through. Add half of the espresso mixture, amaretto, lemon zest, and salt, and whisk until well combined.
Combine egg yolks and remaining espresso in a stainless-steel bowl and whisk until eggs are foamy. Set the bowl over, not in, a pan of simmering water, being careful not to let the bottom of the bowl touch the water. Continue whisking until the mixture is foamy, light-colored, and tripled in bulk. This could take up to 10 minutes. If cooking too quickly, turn heat off and work over the hot water. Cool to room temperature.
Meanwhile, with an electric mixer, whip egg whites until foamy. Add remaining 2 tablespoons sugar and whip to stiff peaks.
Stir 1/4 cup of cooled yolk mixture into the ricotta mixture to lighten. Fold in the remaining yolk mixture and 1/3 of the whites. Gently fold in remaining egg whites. Spoon mixture into prepared loaf pan and gently smooth top. Crumble the amaretti cookies and spread over the top. Cover with plastic wrap and freeze at least 24 hours.
For the fruit: Combine Kirsch and sugar in a medium stainless-steel saucepan. Place over low heat and stir until sugar dissolves, about 1 minute. Add remaining ingredients and mix well. Remove from heat and let sit for at least 2 hours or overnight at room temperature.
To serve:
Remove semifreddo from the freezer 20 minutes before serving. Uncover top; invert semifreddo onto a serving platter and remove plastic wrap. Cut into 1-inch slices, spoon on cherries, and serve.
Related articles
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- Honey Semifreddo with Berries (theglobeandmail.com)
| Marinade | Rub | Mop Sauce | BBQ Sauce | |
| What Is It? | Liquid mix of fat (such as oil) and acid (such as vinegar) | Powder or paste of herbs, spices, and other ingredients | Thin liquid with ingredients like tomato juice or beer | Usually thicker, often sweet sauce |
| What Does It Do? | Flavors and slightly tenderizes | Forms crust that flavors each bite | Adds moistureduring low-heat slow cooking | Adds flavor and caramelized coating |
| How Is It Used? | Soak foods 30 minutes to 2 hours before cooking | Pat on foods 15 to 20 minutes before cooking | Baste foods during cooking | Brush on during last 5 to 15 minutes of cooking |
| Best with: | Leaner or blander foods, such as chicken breast, pork chops, vegetables | Fattier meats, such as pork ribs, pork loin, lamb chops, salmon, skin-on chicken | Tougher, long-cooking cuts, such as ribs, pork butt, and brisket | Almost anything, especially chicken, ribs, and shrimp |
| Example: | Grilled marinated chicken breasts | Barbecued ribs (also has barbecue sauce) | Carolina pulled pork | Barbecued ribs (also has a rub) |
Source: Elizabeth Karmel’s Soaked, Slathered, and Seasoned: A Complete Guide to Flavoring Food for the Grill
More flavoring ideas:
- An herb butter is great on top of steak or fish.
- Pork and chicken are delicious with a fresh salsa or relish.
- Pestos, chimichurris and tapanades are a fantastic garnish for almost any grilled ingredient.
- Dipping sauces are served at the table for diners to customize their own flavors.
Marinades
Marinades are flavor-infusing liquids best suited for tougher cuts of meat. In addition to herbs, condiments, spices and oils, marinades typically include an acid, like lemon juice, wine, vinegar and even dairy.
Adding sweet ingredients to the marinade can help form appealing caramelized, crispy coatings on grilled meats.
Yogurt and buttermilk, common ingredients in marinades, contain both the fat and the acid as one ingredient. Marinades generally only penetrate the outer quarter-inch of the foods you’ll be grilling, but since you get some of the surface with each bite, this is enough.
How to Use It
Thirty minutes to two hours before cooking (any earlier and food could get mushy), soak food in a nonreactive (i.e. glass, plastic or stainless-steel, not aluminum) container in the refrigerator. Resealable plastic bags also work well. Drain before cooking.
How Long Does It Keep?
The fresher the better and flavors will be brighter if you use a marinade immediately. However, in a pinch most marinades can be refrigerated up to two days.
Don’t put used marinade on cooked food—it could be contaminated with microbes from the raw meat. If you want to reuse a marinade, you must boil it for three minutes.
A variation on a marinade is a brine. Rather than combining fat and acid, this is simply a salty liquid. Food soaked in a brine absorbs the liquid and the salt, adding moisture and flavor.
Simple Olive Oil Garlic Marinade
Makes about 1 cup / Use with chicken, shrimp or vegetables.
Ingredients
- 3 tablespoons chopped parsley
- 1 tablespoon chopped fresh garlic
- Juice and finely grated zest of 1 large lemon
- 1 tablespoon grainy Dijon mustard
- 2/3 cup fruity extra-virgin olive oil
Directions
Stir all the ingredients together.
Steak Marinade
Great for flank steak or London broil.
Ingredients
- 1/3 cup soy sauce
- 1/2 cup olive oil
- 1/3 cup fresh lemon juice
- 1/4 cup Worcestershire sauce
- 1 1/2 tablespoons garlic powder
- 3 tablespoons chopped basil leaves
- 2 tablespoons parsley leaves
- 1 teaspoon ground white pepper
- 1/4 teaspoon hot pepper sauce
- 1 tablespoon minced garlic
Directions
Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, pepper hot sauce and garlic in a blender. Blend on high-speed for 30 seconds until thoroughly mixed.
Pour marinade over steak. Cover, and refrigerate for up to 8 hours. Cook meat as desired.
Italian Herb Marinade
Use for chicken, vegetables and fish
Ingredients
- 1 cup firmly packed fresh flat-leaf (Italian) parsley, trimmed of thick stems
- 4 garlic cloves
- 2 tablespoons fresh oregano leaves (or 2 teaspoons dried oregano)
- 2 tablespoons fresh basil
- 1/2 cup extra virgin olive oil
- 2 tablespoon fresh lemon juice
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
Directions
Finely chop the parsley, fresh oregano, basil and garlic and place in a small bowl. Stir in the olive oil, vinegar, salt, pepper, lemon juice and red pepper flakes. Use immediately or refrigerate. If chilled, return to room temperature before using. You can store this marinade in the refrigerator for up to a week.
Marinade for Grilled Vegetables
Good for eggplant, squash and peppers
Ingredients
- 1/3 cup balsamic vinegar
- 2 teaspoons honey
- 1 teaspoon grainy mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup extra-virgin olive oil
- 2 large cloves garlic, minced
Directions
In a medium bowl, whisk together vinegar, honey, mustard, salt and the pepper. While whisking, add oil in a thin stream. Stir garlic into marinade. Pour into a ziplock bag and add cut up vegetables. Grill according to taste.
Rubs
Rubs are seasoning mixtures rubbed on meats before grilling to add spicy or smoky flavors.The ingredients slightly penetrate the meat and also form a crust that flavors each bite. Rubs are great on fattier meats that can benefit from a crisp, toasty crust, such as pork ribs, pork loin, lamb chops, salmon and skin-on chicken. They’re popular in classic American barbecuing, where they’re used on slow-cooked items like ribs, often in conjunction with a mop or sauce.
The best rubs enhance the flavor of the meat without being overbearing and are often blends of strong and mild spices and herbs. When oil or another wet substance is included, it is called a wet rub. A little moisture helps the rub adhere to the meat.
How to Use It
The word “rub” is actually a misnomer: About 15 to 20 minutes before cooking, sprinkle then gently pat the rub onto the surface of the food. If you want the flavor to sink in deeper, you can season foods the night before. If you put your rub on the night before, don’t include salt: The salt would draw out the juices and leave the meat dry. Instead, sprinkle the meat with salt just before cooking.
How Long Does It Keep?
Rubs are a great make-ahead option: Most rub mixtures keep for several months in an airtight container at room temperature.
Coffee Rub for Steak
Ingredients
- 2 tablespoons espresso ground coffee
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
Directions
In a small bowl, combine espresso, chili powder, garlic powder, salt, the sugar, paprika and pepper. Sprinkle 1 tablespoon of the rub over one side of a 1 ½ lb steak and press in with your hands.Turn steak over and repeat with another 1 tablespoon of the rub. Let steak rest at room temperature for one hour and grill according to taste.
Don’t throw away leftover rub. It can be mixed into meatloaf, rubbed onto chicken thighs or sprinkled over salmon before cooking.
Wet Rub for Chicken
Makes enough for 5-6 boneless chicken breast halves
Ingredients
- 2 teaspoons grated fresh lemon peel
- 2 cloves garlic, minced
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cayenne pepper
- 2 tablespoons fresh lemon juice (from 1 lemon)
- 1 tablespoon olive oil
Directions
Whisk lemon juice and olive oil into remaining rub and brush on both sides of the chicken breasts
In a small bowl, combine lemon peel, garlic, coriander, salt, cumin, black pepper and cayenne. Sprinkle on both sides of the chicken. Grill chicken about 12 minutes, turning halfway through the cooking time.
All-Purpose Meat Rub
Especially good on pork.
Ingredients
- 4 tablespoons white sugar
- 2 tablespoons salt
- 1 tablespoon paprika
- 2 tablespoons mustard powder
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
Directions
In a small bowl, combine the sugar, salt, paprika, mustard, pepper, oregano and thyme.
To use: coat meat entirely in mixture and then grill as desired.
BBQ Dry Rub
Good on ribs, pork chops and salmon
Ingredients
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 2 tablespoons salt
- 1/2 teaspoon cayenne
- 2 tablespoons freshly ground black pepper
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
Directions
In a medium bowl, mix together all the ingredients until well combined. Rub on ribs 10 minutes prior to grilling. Store any leftover rub in a sealed container.
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Sometimes it seems that there are as many types of coffee in Italy as there are pastas. And just like pasta, Italian coffee is an art form with many customs and traditions. Whether it’s a caffè corretto thrown back like a shot, a cappuccino and brioche for breakfast or a granita di caffè con panna to cool off from the hot midday sun, in Italy there is a coffee drink specific for every time and mood. It would be fair to say that Italians are passionate about coffee. So much so, you would think they had discovered it. They didn’t.
Around 600 CE Ethiopian goat herders noticed their hyperactive goats were eating leaves and berries from a strange tree with glossy green leaves. Coffee was discovered and cultivation soon spread to Yemen. Around 900, Arab physician, Rhazes, first mentions coffee in print but as a medicine. Around 1400 Ethiopians were roasting, grinding and brewing coffee beans. Coffee as we know it was born.
When coffee was first shipped from the Middle East to Venice, it caused a uproar and was almost banned from entering the port. Coffee houses were already established in Istanbul, but the fate of this drink was in the hands of Islamic preachers, who at first considered it on a par with alcohol. Eventually, it was accepted under Islamic law and trade began in the 16th century. Coffee houses in Venice sprung up and very quickly the black drink, which was until now solely consumed as medicine, achieved status and it became a luxury item, out of reach for most of Venetian society. However, as coffee plantations became established within the European colonies in South America and Asia, availability increased, the price decreased and, as it became more accessible to the poorer population, it’s popularity increased.
With over two hundred coffee houses along its canals, the reputation of this new drink soon spread to the neighboring cities of Verona, Milan and Turin. Coffee consumption soon spread to Rome, Naples, Bari and Sicily. The spread nationwide escalated and it wasn’t long before every household in Italy became familiar with the drink, eventually evolving in a culture that is still relevant today.
Perhaps one of the most recognizable images that depicts the importance of coffee in Italian society is the ‘macchinetta’. The famous aluminum stovetop percolator, designed and produced by Bialetti in 1933, can be found in most Italian kitchens. However, times change and now electric coffee machines stand on bar counters that force scalding water over ground coffee beans to create a rich, frothy drink.
In Trentino ask for a ‘Cappuccino Viennese’ and you’ll be served a creamy coffee with chocolate and cinnamon. In the Marche region, stop for a ‘Caffè Anisette’, an aniseed-flavored espresso, in Naples enjoy coffee flavored with hazelnut cream and in Sicily, a ‘caffè d’u parrinu’, is coffee flavored with cloves, cinnamon and cocoa powder.
The Italian Coffee
Like many hot coffee drinks, The Italian Coffee is defined by a single liqueur. In this case – Strega, an Italian digestif. Strega brings a distinct herbal blend to coffee with hints of juniper, saffron and mint. When made with dark roasted beans this drink makes an excellent after dinner cup of coffee.
Ingredients
- 1 oz Strega liqueur
- Hot black espresso coffee
- Whipped cream for garnish
- Nutmeg for garnish
Directions
Pour the Strega into a glass coffee mug.
Fill with hot coffee.
Top with whipped cream
Garnish with grated nutmeg.
Handmade Cappuccino
Makes 1 large mug
Ingredients
- 8 ounces water
- 1/4 cup espresso ground coffee
- 8 ounces milk
- Sugar (optional)
Directions
Pour the water into the bottom chamber of a stovetop espresso pot. Fill the filter basket that fits over the water with the coffee, tamping down gently. Place on the stovetop burner over medium-low heat. Watch carefully and remove from the heat as soon as all the water has boiled through the filter into the top part of the pot.
Meanwhile place the milk in a 16-ounce coffee mug. Heat in the microwave until hot but not starting to bubble on the sides. (Alternatively, you may heat the milk on the stovetop in a small pan, then transfer to a mug.)
Hold the handle of a small 4-inch whisk between the palms of both hands. Put the whisk in the hot milk and twirl rapidly back and forth until foam appears on the top, about 20 seconds. Pour the coffee into the mug. Sweeten if desired and serve immediately.
Chocolate Espresso Cake
Ingredients
- 1 3/4 cups all-purpose flour
- 2 cups sugar
- 3/4 cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 2 eggs, slightly beaten
- 1 cup brewed espresso coffee
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Directions
Preheat oven to 350F. Grease a 13 x 9-inch baking pan.
Combine the first six ingredients (flour through salt) in the large bowl of an electric mixer. Add buttermilk, eggs, coffee, oil and vanilla. Beat 2 minutes with the mixer at medium speed. Pour into prepared pan.
Bake 35 to 40 minutes, until a wooden pick inserted in the center comes out clean.
Let cool in the baking pan on wire rack.
This plain chocolate cake is very moist.
Optional: Frost it with sweetened whipped cream with a teaspoon of cinnamon added to the cream or use your favorite chocolate frosting.
Coffee Granita
Ingredients
- 2 cups (16 oz.) freshly brewed espresso coffee
- ½ cup sugar
Directions
Put espresso and sugar into a medium bowl and stir with a wooden spoon until sugar dissolves completely. Let rest until room temperature.
Pour coffee mixture into a medium baking dish and transfer to the freezer. Using the tines of a fork, stir the mixture every 30 minutes, scraping edges and breaking up any chunks as the mixture freezes, until granita is slushy and frozen, about 4 hours.
Divide granita into individual serving glasses or transfer into a plastic container, cover, and freeze until ready to serve.
Espresso Souffle
If you want your soufflé to rise above the dish, you can make this in a 4-cup soufflé dish. Make a collar by wrapping a strip of buttered parchment paper around the outside of the dish and securing it with a string. Serve this soufflé with vanilla ice cream or frozen yogurt.
Ingredients
- Butter to coat baking dish
- 1/2 cup sugar, divided
- 3 tablespoons espresso brewed coffee
- 5 ounces bittersweet chocolate, chopped
- 6 egg whites
- 4 egg yolks
Directions
Preheat oven to 400F.
Thoroughly butter a 2-quart soufflé dish or 6 (8-ounce) ramekins and sprinkle with 1/4 cup sugar.
Combine espresso and chocolate in a glass bowl. Microwave about 1 minute; stir until chocolate melts.
Whisk egg yolks into chocolate mixture.
Beat egg whites in a clean, dry bowl with a mixer until frothy. Gradually add remaining 1/4 cup sugar, beating until soft peaks form.
Stir about 1 cup egg white mixture into chocolate mixture. Fold remaining egg white mixture into chocolate mixture.
Spoon into the prepared souffle dish. Place on a baking sheet and bake 30 to 40 minutes (soufflé dish) or 20 to 25 minutes (ramekins), until soufflé rises. Serve immediately.
Espresso Pudding Cake
Ingredients
- 1 cup all-purpose flour
- 1/3 cup sugar
- 1/4 cup unsweetened cocoa powder, sifted
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup milk
- 2 tablespoons canola oil
- 2 teaspoons vanilla extract
- 1 1/3 cups hot brewed espresso coffee
- 2/3 cup packed light brown sugar
Directions
Preheat oven to 350°F.
Coat a 1 1/2 to 2 quart baking dish with cooking spray.
Whisk all-purpose flour, sugar, cocoa, baking powder and salt in a large bowl.
Whisk egg, milk, oil and vanilla in a glass measuring cup. Add to the flour mixture; stir with a rubber spatula until just combined. Scrape the batter into the prepared baking dish.
Mix hot coffee and brown sugar in the measuring cup and pour over the batter. (It may look strange at this point, but during baking, cake forms on top with sauce underneath.)
Bake the pudding cake until the top springs back when touched lightly, 30 to 35 minutes. Let cool for at least 10 minutes. Serve hot or warm.
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