Making fruit and sweets platters are always a treat for your arriving guests. Pictured are a few items I recently made for a gathering.
You can find the recipes-directions in the blog.
Chocolate covered strawberries, sliced pineapple, trail mix candies, blueberry muffins…
This white bean bruschetta appetizer is quick to make and can be refrigerated for 5-7 days. Serve at room temperature over toasted slices of Italian bread. This holds up well even at summer outdoor gatherings.
Ingredients;
14oz-16oz can cannellini beans, drained and rinsed
3 TBLS extra virgin olive oil
1 TBLS White wine or Champagne vinegar
1 TBLS of each minced; fresh parsley, basil and red onion
½ TSP dried oregano
1-2 TBLS red bell pepper, minced
1 clove of fresh garlic, peeled
Salt & Pepper to taste
Baguette bread sliced into 1” slices and lightly toasted on a sheet pan
Assorted olives for garnish
Directions;
Mix everything except the garlic and bread in a bowl. Let marinate for 2 hours to overnight in the refrigerator.
Cut the end of the garlic clove and rub it up and down the toasted baguette slices.
Spoon the bean mixture on each slice just before serving.
Best if served at room temperature.
Rice balls or Arancini in Italian are a classic home style dish. Easy to make and there are many variations. Some put meat and peas in the middle, some like my recipe use a filling of just cheese.
Either way they are delicious !!
Ingredients;
1 cup Arborio rice, med grain Italian rice
3 large eggs
Salt and pepper to taste
1/4 cup grated Pecorino Romano cheese + some for sprinkling
10 cubed pieces of mozzarella cheese
1/4 -1/2 cup ricotta cheese
3 TBLS finely minced fresh parsley
2 cups fresh bread crumbs, toasted is best but if time doesn’t allow use store bought plain bread crumbs.
1 cup homemade tomato sauce, see my marinara sauce recipe or if you have to buy a jarred sauce
Olive oil for pan frying
Directions;
In a saucepan, bring 2 1/2 cups water to a boil. Add the rice and cook for 15-20 minutes. The rice should be a little firm. Drain and transfer to a bowl.
Lightly beat one of the eggs and add to the rice, along with the grated cheese, parsley, 2 TBLS of the tomato sauce, and salt and pepper. Mix well. Chill the mixture in the refrigerator for about 15 minutes. In another bowl, mix the mozzarella cheese with 2 TBLS tomato sauce.
With floured hands, divide the rice mixture into 8 or 10 portions and roll each portion into a ball the size of a small orange. Poke a hole into the center of each ball with your finger and insert 1 cube of the mozzarella -sauce mixture. Reshape and smooth the balls to enclose the filling.
In a shallow dish, beat the remaining 2 eggs. Spread the bread crumbs on a plate. Dip the balls into the eggs, turning to coat them well. Roll the balls in the bread crumbs to coat them evenly. Then let them dry on a plate for about 45 minutes.
In heavy pan, heat the oil to about 375 or med high. Fry the balls until they are golden brown on all sides. Drain them on paper towels and serve immediately with a dollop of ricotta on the bottom and a spoonful of tomato sauce on the top, sprinkle with the grated cheese.
My buddy Brian gave me this recipe and I added my touch to it.
Leg of Lamb is a traditional dinner served on Easter Sunday for many religions and especially the Greeks and Italians. The marinade cuts the strong lamb taste and makes the roast much more pleasing to the pallet. Serve with any sides you like as the lamb lends itself to just about any side dish.
Ingredients;
Blend together…
¼ cup olive oil
¾ cup lemon juice
4 garlic cloves
******************
5LB leg of lamb
Marinate lamb over night with the above ingredients.
Preheat oven to 350.
Place the lamb in a roasting pan.
Spoon some of the marinade over the lamb and add 2 garlic cloves , sliced and placed in slits into lamb.
In the roasting pan add;
a branch each of fresh rosemary & thyme
6 potatoes quartered
Add water to pan if needed while roasting
Roast for 30 minutes per pound or until lamb temp is 165-170.
Baste often.
Serve with mint jelly.
Serves about 8 people
There are many variations of this old Italian style veal dish.
Veal Saltimbocca’s flavors just sing together!
It’s essential that you use a good quality veal.
The more pale pink the raw veal is the better.
If you can’t find good veal then I would suggest using a thin pounded chicken cutlet.
Ingredients;
4 veal cutlets (Scaloppini), pounded thin
3 TBLS flour
Salt & pepper to taste
1/2 cup dry white wine
3 TBLS butter
2TBLS virgin olive oil
4-5 fresh sage leaves
1 lemon
1 cup sauteed spinach
4 slices fresh mozzarella
4 slices of prosciutto, any kind will do for this recipe
2 TBLS fresh grated Parmesan cheese
Directions;
Heat a large saute pan with the butter and oil to med/high.
Pound the prosciutto and sage into the veal cutlets.
Add a little salt and pepper to the flour.
Dredge the cutlets in the flour.
Place them immediately in the saute pan and brown them lightly on each side. Remove the cutlets and top them with a spoon of spinach and a slice of mozzarella.
Add the wine and the juice of the lemon to the saute pan.
Simmer on high scrapping the pan for a few minutes.
Place the cutlets back in the pan and saute for a few minutes.
Serve with a sprinkle of Parmesan cheese on top.
This whipped Feta cheese dip is simple to make and a tasty appetizer to serve as your guests arrive. Make it earlier in the day and refrigerate.
Use cows milk Feta rather than sheep’s milk which is softer.
Ingredients;
1 1/2 TSP lemon juice
1/4 TSP minced garlic
8oz cow’s milk Feta cheese
3 TBLS whole milk or half and half
2 TBLS + 2 TSP extra virgin olive oil, divided
2 TSP fresh oregano, minced OR chives OR thyme OR dill
Pita slices or unsalted crackers and/OR veggies for dipping
Directions;
I mention an unsalted cracker and that is because the cheese is plenty salty.
Drain the Feta of any water. Blend together in a processor or blender the Feta, juice, garlic, 2 TBLS oil. Then add the milk. Add the herbs you choose to use whether it be one or several,
The taste is yours to choose.
Serve in a bowl, bell pepper or a carved out round bread or with pita slices, crackers, veggies or bread cubes.
Drizzle the top with the remaining 2 TSP of oil and a sprinkle of herbs.
This potato salad recipe is a take on the classic. Enjoy Classic potato salad as a side dish with nearly anything you like. It’s great for family gatherings and a take along for a friends party.
With or without skin its delicious.
Ingredients;
3LBS whole, cooked red skin or Yukon gold potatoes, peeled or not
1 cup good quality mayonnaise
1/2 cup sour cream
1 hard boiled egg, sliced
2 scallions, white and half the green stem sliced thin
1 stalk of celery, sliced thin
1 TBLS dry or fresh chives, snipped thin
2 TBLS white vinegar
Salt & pepper to taste
Directions;
Boil the potatoes until just fork tender and drain and cool them.
Keep the skin on or off whatever pleases you. Slice or cube them as you wish. Set aside.
Mix together mayo, sour cream, scallions, celery, 1/2 the chives, vinegar, salt and pepper. Blend until well mixed together.
Pour 1/2 over the potatoes and gently mix through.
Add more as you like, some like light dressing and some like heavy.
Place in a serving bowl and sprinkle the remaining chives on top and decorate with the sliced egg.
Chill in the refrigerator for at least 1-2 hours before serving.
Beef burgers sound bland, however made with the right ground meat they can be just mouth watering good. I think simplicity is key. Be sure to buy good quality ground meat. Let the meat shine through.
Ingredients;
2 LBS ground beef, 80% lean. Fresh ground is best and if the butcher will do it for you a mix of chuck and the filet of beef is a great combo.
Toppings;
Sauteed sweet onions
Cheddar, Swiss or whatever you enjoy
Pickle slices
Cooked bacon
BBQ sauce
Avocado slices
Sliced fresh tomato
Roasted red peppers or hot cherry peppers
Brioche burger buns (most supermarkets and Aldi’s carry them)
Directions;
Have all the toppings you want cooked or ready to be used.
Divide the beef into 4 portions. Gently and I mean gently form the portions into flat even discs. This will leave the air in the meat. Pounding them into burgers just makes them tough.
I highly recommend you grill them on an open fire. Medium is best for being cooked enough but still have plenty of juice. You’ll have to take a peek the first time you grill to see how long your grill takes to cook them to perfection.
Place the cheese on top and the buns cut side down on the grill a few minutes before removing them from the grill.
Top with whatever pleases you and enjoy the mouth watering burgers.
**serve them with my baked beans, any of my salads and a slaw
This classic southern chicken and herb dumpling recipe is a belly warming dish.
I’ve made the dropped type of dumplings for this recipe.
Also used are the rolled out dough dumplings that you cut into fat strips.
Whatever dumpling you choose your family and friends will ask for second helpings.
Ingredients;
3 TBLS olive oil
6 boneless chicken breast, about 3 1/2 LBS
4 large carrots, peeled and cut int 1″ pieces
2 large celery stalks, cut into 1/4″ slices
1 med onion, diced
1 cup plus 2 TBLS flour
2 TSP baking powder
1 1/2 TSP dried herb mix such as Provence or Italian herbs
1 TSP salt
1 large egg
1 1/2 cups whole milk
2 cups water
14oz can low sodium chicken broth or stock
1/4 TSP ground black pepper
10oz frozen baby peas
Directions;
In an 8qt pot or dutch oven with a lid add half the oil and brown in batches the chicken on all sides. Remove the chicken and add the balance of the oil and saute the carrots, onion and celery until soft, about 10 minutes.
In the mean time make the dumpling; mix together 1 cup of the flour, herbs, baking powder and half the salt. In another cup mix 1/2 cup milk and the egg. Add together the flour mixture and egg mixture and stir with a fork until just combined, don’t over mix it. Set aside.
Return the chicken to the pot and add the water, broth, pepper and remaining salt. Bring it up to a boil.
Reduce the heat to a low simmer and place 12 heaping tablespoons of the dumpling mixture on top. Cover and let cook for about 15 minutes.
Remove the veggies, dumplings and chicken from the pot onto a serving platter.
In a cup mix together the 2 TBLS flour and 1 cup of milk. Stir into the pot of broth and bring to a simmer adding the peas. Simmer for 5 minutes or so until it thickens a bit. Pour the sauce with peas over the chicken with veggies platter.
This is a one pan wonder. I’m not a fan of most casseroles but this Baked Pork Chop Casserole is too delicious to turn down.
Great for a crowd.
Ingredients;
6-8 thin cut pork chops with bone in or boneless chops
1/2 stick (1/4 cup) butter
2 large onions, sliced thin
3-5 Yukon gold potatoes, peeled and sliced thin**
14oz can beef stock
1/4 cup dry red wine
Salt & pepper to taste
Directions;
Preheat oven to 350.
In a large skillet brown the pork chops in the butter.
Remove from pan and add the onions. Cook until slightly brown. Remove the onions and add the wine to deglaze the pan then the beef sock.
Bring to a boil scrapping the pan juices for a few minutes.
In a large casserole or roasting pan place a layer of pork chops, then a layer of potatoes and then a layer of onions. Pour the stock/pan juices over the casserole.
Cover with foil or a lid and bake for 45 minutes.
**I used a mandoline, which is a slicing blade mounted on a guide to slice veggies and fruit evenly. It takes just a few minutes and the plastic one I bought at Aldi’s with 3 blades for $10 is dishwasher safe.
Rice pudding dates back many decades in the USA. Very popular when I was growing up as a way to use leftover white rice. Asia referred to it as a sweet rice porridge. Pudding is more a westerner term. No matter what you name it, Old Fashion Rice Pudding is delicious. Make plenty because you can count on people asking for second servings.
Ingredients
1 cup cooked white rice
2 1/2 cups milk
3 large eggs, lightly beaten
3/4 cup sugar
1/2 cup raisins
1 TSP vanilla extract
1/4 TSP salt
1/2 TSP ground cinnamon
1/4 TSP ground nutmeg
Directions;
Preheat oven to 325. Lightly butter a 9-inch glass or corning type baking dish.
In a large bowl, stir together first 7 ingredients. Spoon into prepared baking dish. Place baking dish in a large pan; pour water into the pan to a depth of 1-inch. Bake for 60-70 minutes or until slightly firm but not dry. Combine cinnamon and nutmeg and sprinkle over top of pudding.
Cool slightly and serve in a desert cup with fresh whipped cream.
This spicy peanut sauce is delicious and can be served over cooked won ton’s or any cooked Asian style noodle. It’s origin dates back to Indonesia. But many Asian countries have their own adaptation.
Makes a great appetizer. Adjust the spice to your liking.
Pictured is over won ton dumplings.
Ingredients;
1 cup peanut butter
1/4 cup soy sauce
1/4 cup Asian sesame oil
3 TBLS rice vinegar (not seasoned)
2 TBLS finely chopped garlic
2 TBLS grated peeled fresh ginger root
1 1/2 TSP Asian chili paste* or hot oil or to taste
1 TSP hoisin sauce*, or to taste
1 1/2 to 2 tablespoons fresh lime juice
3/4 cup water
2 scallions, sliced
*available at Asian markets, some specialty foods shops, and supermarkets
Directions;
In a mini chopper or processor combine all ingredients except the scallions and chili paste/hot oil. Process until smooth.
Pour over warm won ton dumplings or cooked Asian noddles.
Sprinkle with the scallion and chili paste/hot oil to taste.
This scallops and lobster oreganata recipe is a classic Italian dish served especially on Christmas Eve. You can use the breadcrumb mixture on just about any type of shellfish or flat fish.
Ingredients;
1LB raw scallops, the large sea type are best for this recipe
2 raw lobster tails cut in half lengthwise
1 cup breadcrumbs, seasoned or not
1/4 cup grated Romano cheese
1 TSP dried or fresh oregano, minced
1 small clove garlic, mashed
1/2 tsp lemon zest from one lemon
2 TSP fresh parsley, minced
1/4 cup extra virgin olive oil + extra for drizzle
1/4 cup dry white wine
Salt & pepper to taste
Directions;
Preheat the oven to 425.
Choose an ovenproof pan large enough to fit the shell fish in one layer.
Drizzle some oil and add the wine to the oven pan until it is coated.
Mix together the remaining ingredients, except the shell fish, until it looks like wet sand. Place the shell fish in the roasting pan in a single layer. Spoon the breadcrumb mixture over each piece. Drizzle with oil and bake at 425 for 8-10 minutes until the shell fish is white and no longer transparent. Turn onto broil if you need to lightly brown the breadcrumbs.
Squeeze a lemon over the fish and serve.
This Chicken with Sun Dried Tomatoes and Mustard Cream Sauce recipe is in a delicate sauce and just a hint of mustard. Sooo tasty and an easy one pan dish.
Ingredients;
4 boneless, skinless chicken breasts, pounded thin
1/4 TSP salt
1/4 TSP pepper
2 TBLS olive oil
1/4 cup dry white wine
1/4 cup chicken broth
1/2 cup heavy cream
2 TBLS grainy mustard
2 TBLS sun dried tomato slices
Directions;
Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.
Pour wine and broth into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard, and sun dried tomatoes. Cook, whisking, until thickened, about 2 minutes. Add chicken and simmer a few more minutes.
Pour any accumulated chicken juices from plate into sauce.
Serve with sauce poured over the chicken.
This lamb recipe has a marinade that compliments the lamb perfectly.
Ingredients;
Rack of French cut baby lamb chops, 5-7 ribs or 5-7 loin lamb chops
3 cloves of fresh garlic, mashed
1-2 sprigs each of rosemary, thyme and sage
Juice of one lemon
4 TBLS virgin olive oil
Directions;
Blend all but the lamb in a mini processor or blender.
Place in a freezer bag with the lamb for 2 to 8 hours in the refrigerator. Remove the lamb and grill or broil while basting with the marinade until the lamb is done to your liking; rare, med rare, med. I don’t recommend cooking the lamb to well done.
Use a meat thermometer placed in the thick part of the meat to help with the temperature.
Classic is to serve it with mint jelly.
Brunswick Stew is a traditional dish, popular in the Southern states and usually includes a tomato base, local beans, vegetables, and originally small game meat.
Most recently its made with chicken or pork.
A great stew for the cold weather and freezes very well too.
Ingredients;
1 large onion, chopped
2 garlic cloves, minced
2 TBLS vegetable oil
1 can Campbell’s beef consume
2 pounds boneless chicken breasts
1 (28-oz.) can fire-roasted crushed tomatoes
1 (12-oz.) package frozen white shoepeg or whole kernel corn
1 cup frozen baby lima beans
1 cup frozen baby peas
one large red or Yukon gold potato, cubed
1 (12-oz.) bottle chili sauce
1 TBLS brown sugar
1 TBLS yellow mustard
1 TBLS Worcestershire sauce
1/2 TSP coarsely ground pepper
1 LB chopped barbecued pork brisket (without sauce)
1 TBLS fresh lemon juice
Hot sauce (optional)
Directions;
Sauté onions and garlic in hot oil in a 7.5-qt. pot or Dutch oven over medium-high heat 3 to 5 minutes or until tender.
Stir together beef consume and 2 cups water, and add to pot/Dutch oven. stir in chicken and next 11 ingredients. bring to a boil. Cover, reduce heat to low, and cook, stirring occasionally, 2 hours.
Uncover and shred chicken into large pieces using 2 forks. stir in pork brisket and lemon juice. Cover and cook 10 minutes. serve with hot sauce, if desired.
This all veggie chickpeas and potato stew is great as a main course or a side dish.
It’s origins are from the southern Mediterranean region of Europe.
Make extra because it does freeze well.
Ingredients;
2 TBLS olive oil
1/2 large onion, diced
2 cloves fresh garlic, mashed and minced
1 TBLS tomato paste
2 TBLS Baharat seasoning, available in most spice shops or upscale markets or blend and save your own which is a mixture of ground;
3 parts coriander seeds.
3 parts cinnamon.
3 parts cloves.
4 parts cumin seeds.
1 part cardamom pods.
3 parts nutmeg.
6 parts paprika.
15oz-18oz can of diced tomatoes
1 LB of red skin potatoes, cut into bite size cubes
2 1/2 cups of chickpeas, rinsed if canned OR 1/2LB dry if cooked according to the bag directions.
Salt & pepper to taste
Minced fresh mint for garnish
Directions;
In a 5QT pot over med heat add the oil and onion and saute a few minutes. Add the garlic and saute another 2 minutes. Add the tomato paste and all the spices. Stir for a few minutes to blend and then add the diced tomatoes. chickpeas and potatoes. Add a cup of water or vegetable broth. Stir and cover on low heat for 15 minutes or until the potatoes are cooked. Adjust the spices to your liking adding more if desired. Serve garnished with mint on top
This hot bacon cheese dip is great for a crowd.
It gets put together in no time at all.
Place it in a sauce pan or if you have a small crock pot for cooking and to keep warm while serving.
Surely you will be asked for the recipe!
Ingredients;
2x 8oz packages cream cheese, cut into cubes
4 cups shredded cheddar cheese, any kind you like
1 cup half & half
2 TSP Worcestershire sauce
1 TSP dried minced onion
1 TSP dry mustard
12 bacon strips, cooked and crumbled
Crackers or French bread slices or tortillas.
Directions;
On low heat in a medium sauce pot or a small crock pot mix all except the bacon until creamy.
Just before serving add the bacon and serve warm.
Serve it In a crock pot or a serving dish with a warming plate under it.
This easy Chicken Taco crock pot style recipe is delicious. Put it together in the crock pot and come home to a nearly complete meal. I served it with herbed white rice and sliced avocado.
Ingredients;
2 LB boneless/skinless chicken
1 large onion, diced
26oz-28oz can diced tomatoes
1 jalapeno pepper, seeded and sliced
1 packet chicken taco seasoning
1/2 TSP dried cilantro
Salt & pepper to taste
Directions;
Cut the chicken into 1″ pieces. Place all ingredients into crock pot and cover.
Cook on high for 3-4 hours or low for 4-5 hours.
Use two forks to shred the chicken. Serve in hard or soft taco shells.
Serve with shredded cheese, fresh jalapeno, avocado or whatever pleases you.
This Mexican Posole soup is the equivalent to the Jewish Chicken Matzo Ball soup and the American Chicken Noodle soup.
Warms the belly and comforts the heart.
It freezes well so make plenty. Chicken can be used in place of the pork.
Ingredients;
1.5 LBS lean pork OR boneless chicken, cut into 1/2″ cubes
1 TBLS olive oil
1 cup chopped onion
32oz low sodium chicken stock
25oz canned hominy grits, Mexican style if you can find it
14oz can stewed tomatoes, also Mexican style if you can find it
1 large jalapeno pepper, green or red, seeded and sliced
2 cloves garlic, crushed
1 TSP dried cilantro or 5-6 fresh leaves chopped
1 TBLS chili powder
2 sliced carrots
1/2 cup corn kernels
Salt & Pepper to taste
Directions;
Place the oil in a pot large enough to fit all the ingredients. Add the pork or chicken and sear on med high heat. Add the onions and saute for a few minutes. Rough chop the tomatoes. Rinse and drain the hominy grits.
Add all the ingredients to the pot and bring to a simmer.
Cover and low simmer for about 1.5-2 hours.
This banana pudding recipe is truly southern through and through.
It’s easy to make from scratch and is so much better than using boxed pudding.
It will surely become a family favorite !!
Ingredients;
4 TBLS all purpose flour
1 1/4 cups sugar
pinch of salt
3 XLG egg yolks, separated, whites will be used later
3 cups whole milk
1 TSP vanilla extract
1 TSP Banana extract or liquor
1 box vanilla (Nilla) wafers
5-6 ripe bananas, brown spots are good
Directions;
Preheat oven to 325.
Mix the flour, sugar and salt in a large saucepan.
Combine the yolks and milk until blended. Pour the egg/milk mixture into the dry ingredients and place on med-high heat stirring constantly until the pudding thickens, about 10 minutes.
Remove from heat and add the extracts/liquor.
Use a glass oven proof serving dish about 13×9 or bowl.
Make one big dessert or use oven proof dessert cups for individual servings.
Slice the bananas. In the bowl/dish pour a layer of pudding first and then layer of bananas then more pudding, then nilla wafers and more pudding. Make as many layers as you like just be sure to begin and end with the pudding. Set aside.
The Meringue;
3 eggs whites that you reserved
1/8 TSP cream of tartar
3 TBLS confectioners sugar
1 TSP vanilla extract
With an electric mixer on high, whip egg whites with tartar, extract and sugar until stiff peaks form.
Spread on top of the pudding dish in any design you like. Dust with some crumbled nilla wafers. Place in the oven until the meringue is just barely brown.
Serve at room temperature of chilled.
This Chicken Francese recipe is a one pan dish.
It’s of European origin. Veal cutlets can be used instead of chicken.
So flavorful and easy to make.
The delicate lemon and butter sauce just pleases your pallet.
Ingredients;
6 skinless, boneless, chicken breast cutlets OR veal, pounded thin, about 1/4″
1 cup all-purpose flour, for dredging
Kosher salt and freshly ground black pepper
4 large eggs
3 tablespoons water
1/4 cup extra-virgin olive oil
1/2 lemon, with rind, cut in thin rounds
1 TBLS shallot, minced
1/2 cup dry white wine, like Pinot Grigio
1 cup chicken stock
1/2 lemon, juiced
2 TBLS unsalted butter
1/4 cup fresh parsley, chopped
Directions;
Place some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
In a wide bowl, beat the eggs with 3 TBLS of water to make an egg wash.
Heat the oil over medium-high flame in a large skillet.
Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.
Toss the lemon slices and shallot into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, stock and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour.
Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 5 minutes to heat the chicken through.
Garnish with chopped parsley before serving.
These Mexican wedding cookies just melt in your mouth. They are suitable for all occasions. They keep well in a tin placed in a cool area. Just refresh them before serving with a dusting of more confectioners sugar.
Ingredients;
½ cup pecan pieces
2 ½ cups confectioners’ sugar
pinch of salt
1 cup unsalted butter
½ TSP vanilla extract
1 ¾ cups unbleached all-purpose flour
Directions;
Place pecans, 1 cup of the sugar and salt in food processor and blend until nuts are ground fine. Cut the butter into tablespoon-size pieces and add it to nut mixture with processor running. Process until smooth. Add vanilla extract. Add flour and continue blending, using pulse mechanism of processor. Shape the dough into a ball and place in a bowl. Cover tightly and refrigerate one hour.
Preheat oven to 350 degrees.
Scoop dough with tablespoon and form 1-inch balls by rolling dough between palms (lightly flour hands, if necessary).
Line a cookie sheet with parchment paper.
Place balls 1 1/2 inches apart on parchment lined cookie sheet.
Bake 15 minutes or until the cookies barely begin to brown.
Cool for 10 minutes. Roll the cookies in the remaining sugar.
These Italian Sesame cookies are a classic. They can be found in nearly every bakery in the northeast.
They are great for dunkin in espresso.
Ingredients;
2 cups unbleached flour
2/3 cup sugar
1 TSP baking powder
1/2 LBS unsalted butter, (2 sticks)
1 XLRG egg
1 TSP vanilla or almond extract
1 cup raw sesame seeds
1/2 cup milk
Directions:
PREHEAT OVEN 350.
Line a baking sheet with parchment paper.
Mix together the sugar and butter. Then add the egg and extract. Add the flour, baking powder and mix. Shape the dough like a meatloaf and refrigerate for about 2 hours for easy handling. Divide the dough in half. Cut thick slices and shape into one and a half inch rounds with a slight oblong shape. Brush with the milk and dip into the sesame seeds.
Bake sesame side up for about 15-20 minutes or until slightly brown.
The Strait of Messina, Sicily is a rich source for swordfish, which the Sicilians prepare in many ways. Here it is at its simplest: swordfish grilled with salmoriglio sauce. The words means “brine”, a translation that does not convey the taste or texture of this cooked blend of olive oil, lemon juice, garlic and herbs.
Serve with a good crusty bread and a glass of white wine, preferably Sicilian.
For dessert try my cannoli recipe.
Ingredients;
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 TBLS hot water
6 TBLS chopped fresh parsley
2 large garlic cloves, finely chopped
1 TBLS dried oregano
2 TBLS capers, minced
4 six ounce swordfish fillets, each about 1 inch thick
Directions;
Prepare BBQ or broiler to about 375.
In a small sauce pan on low, whisk in the olive oil adding the fresh lemon juice, then add 2 TBLS hot water. Add the parsley, garlic, capers and oregano and cook the sauce 5 minutes to blend flavors, whisking frequently. Season sauce to taste with salt and pepper. Remove sauce from the heat.
Lightly brush swordfish on both sides with sauce. . Grill or broil until just cooked through, about 5 minutes per side. Transfer fish to platter.
Spoon remaining sauce over the fish and serve with lemon slices.
For many years the port of New Orleans was the capital of entry for bananas.
This dessert of sauteed bananas and sugar is classic New Orleans.
After one visit to New Orleans I was addicted!!
You will be too, I promise.
Ingredients:
1/4 cup (1/2 stick) butter
3/4 cup brown sugar
1/2 TSP cinnamon
dash of nutmeg
1/2 TSP paste vanilla or liquid extract
1/4 cup banana liqueur
3-4 bananas, cut in half lengthwise, then sliced
1/4 cup dark rum
4 scoops vanilla ice cream
Directions;
Combine the butter, sugar, and cinnamon in a skillet.
Place the pan over low heat on the stove, and cook, stirring, until the sugar dissolves.
Stir in the banana liqueur, then place the bananas in the pan.
When the banana sections soften and begin to brown, carefully add the rum.
Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum if you want to put on a show. Otherwise, just let the rum simmer.
When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream.
Generously spoon warm sauce over the top of the ice cream and serve immediately.
