Desserts | Linda's Italian Table

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Filed Under: Desserts, On the Patio · Tagged With: cream filled strawberries, dessert, Mascarpone Cheese, Sambuca, Strawberries, strawberry boats, stuffed strawberries

Fiadone

March 25, 2013 by Linda 2 Comments

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Ricotta Pie -

Buon giorno!

Well, the French get it right occasionally, especially with a little help from their Italian friends. FIADONE is really a Corsican recipe. So, yeah, Corsica, birthplace of Napoleon, is a French island (as of 1770) in the Mediterranean. It is a gorgeous thing of beauty with high mountain sides descending into the indigo sea. BUT—it used to be Italian – Genovese actually. Just wanted to get that straight from the get-go.

FIADONE is probably the most well known of all Corsican sweets or desserts. Most often, in the Corsican preparation, it is made without a crust and is a thin pie. It is not a heavy pie or cheesecake. It is not a dessert that will render your guests comatose at the end of the meal.

The original Corsican recipes are prepared using brocciu, a whey cheese. The Italians, often at Easter, make theirs with ricotta – sometimes with no crust as the Corsicans like it – and also with a regular pie crust or dough.

Linda’s Italian Table’s FIADONE is made with a very light Lemon Biscotti crumb crust. You can purchase your Lemon Biscotti or you can make my recipe by visiting this post: Lemon Ginger Biscotti

Of course, I recommend that you make the biscotti. That way you’ll have a wonderful supply of great biscotti to enjoy with your tea or espresso for weeks after, as biscotti lasts a long time.

This is a very easy ricotta pie to make, and one of the nicest things about it is the dried apricots both in the pie and candied for garnish. These little candied gems are quite amazing!

Andiamo!

FIADONE

Makes: one 9 inch pie

Prep: 45 minutes

Cook: 30-40 minutes

Ingredients

Candied Apricots for garnish (Recipe below)

Lemon Biscotti Crumb Crust (Recipe below)

1 lb. Whole Milk Ricotta Cheese

1/2 C. Sugar

3 eggs lightly beaten

Zest of one lemon

1 Tbsp Fresh Lemon Juice

2 Tbsp. Limoncello (optional but good!)

1/2 C. Chopped Dried Apricots

Instructions

Make the crumb crust, set aside to cool completely before filling.

Make the candied apricots (can be made ahead)

Mix together: ricotta, sugar, eggs.

Add lemon zest, lemon juice, and Limoncello (if using)

Add the chopped apricots and mix in.

Pour the mixture into the pre-baked crumb crust.

Bake at 350 degrees until firm in the middle – about 30-40 minutes.

Cool – remove spring form band around the pie.

Serve your FIADONE, garnished with the candied apricots. I like to use them whole.

Lemon Biscotti Crust

Makes: one 9 in. crust

Ingredients

1 1/2 C. Lemon Biscotti Crumbs (Lemon Ginger Biscotti Recipe: HERE )

5 Tbsp. Melted Butter

Instructions

The easiest way to make the crumbs is in the food processor. If you don’t have one, put the biscotti in a plastic bag and crush them with a mallet or hammer)

Add the melted butter to the crumbs, mix well and press them into a 9 in. spring form pan

Bake at 350 degrees for about 6-8 minutes.

Cool completely before filling.

Candied Apricots

Makes: 6 oz. candied apricots

Prep: 15 minutes

Ingredients

6 oz. Dried Whole Apricots

1/3 c. Water

3 Tbsp. Fresh Lemon Juice

1/4 C. Honey

1/4 C. Sugar

1/2 Tsp. cinnamon

Instructions

Put all ingredients in a pan and bring to a boil.

Reduce heat to medium and simmer about 12 minutes, turning the apricots occasionally. Apricots will plump up as they cook. Watch the syrup that it doesn’t dry up – if so add a little water.

On a greased sheet of foil, using tongs, place each candied apricot on foil to cool.

Wash your pan immediately, as the candy syrup hardens and will be difficult to remove later.

You can make these ahead.

Buona Pasqua!

PARLA COME MANGI!

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Filed Under: Desserts, Holiday · Tagged With: biscotti crust, candied apricots, easter dessert, easter pie, fiadone, Italian Easter pie, lemon biscotti crust, ricotta pie, ricotta torte

Guanti, An Italian Sweet -

February 7, 2013 by Linda 4 Comments

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A Carnevale Dessert –

Buon giorno!

Growing up Italian taught me many things – but none so true as that things can have many different names and still be the same. Italian dolci tend to fall into this area where the same sweet can be called by any number of names. I have had many conversations with Italian friends where it took 20 minutes to figure out that we were all talking about basically the same thing – but each of us gave it a different name.

GUANTI are such an example. My mother, Loretta, called these little knotted cookies WANDI. The “GU” wants to be pronounced as a “W”. I have even heard them called “E Wands” . They are also referred to as “Chiacchiere” – which means chatter. My friend, Peggy, remembers them as “Noccatelle”. They are knotted strips of dough – cut with a pastry cutter making a jagged edge – then lightly fried, and sugared.

GUANTI, Chiacchiere, Noccatelle – are usually made at special times – like Christmas but most often at Carnevale – the joy filled weeks prior to Ash Wednesday when Italians celebrate with parades in costume, joyous festivals, and, of course, special foods. It is the time of Mardi Gras in some places around the world – but in Italy, Carnevale is a few weeks of joyous masked merriment and special rich foods, enjoyed in preparation for the Lenten period of abstinence. More on Carnevale : HERE

GUANTI is one of those sweet treats that you may remember your Nonna making. When my mother made them, the aroma of the fried dough filled our little house, and I knew something wonderful was in store. I waited for the platter of little knots to appear. She sprinkled hers with powdered sugar, although many families may remember them with honey and nuts – like struffoli. They are best eaten warm, right out of the oil, and freshly made. When you have these, it is not an event you will likely soon forget.

Happy Carnevale!

GUANTI, AN ITALIAN SWEET

Makes: dozens depending on size

Prep: 15 mintues

Cook: 30 minutes

Ingredients

3 C. Sifted Flour

Dash of Salt

1 C. Sugar

1 Tsp. Baking Powder

3 Eggs

1 Tsp. Vanilla Extract

1/3 C. Dry White Wine

Vegetable Oil – enough to make about 1 1/2 inches deep in your pot.

Plenty of Powdered Sugar

Instructions

Place dry ingredients in the food processor or mixer & mix. ( OR place on a board and make a well in the center as in the old days!)

Add eggs and vanilla – then process until the dough begins to come together.

Add the wine and mix until the dough becomes soft. ( You may need a few drops more wine– depending on the dryness.)

Turn the dough out on a board or slab to knead. Knead a few minutes until your dough is smooth.

Cut strips about 5/8” wide and about 8 inches long with your dough cutter – or you can also use pinking shears to achieve the jagged edge.

Take each strip and make a knot looping one end of strip over, under and through – like the beginning of a square knot – only you will only loop it through once.

Drop the knots into hot oil in a pan or pot heated to about 375 degrees – a few at a time. Turn them gently and quickly in the oil .

Remove them as they turn golden and let drain on paper towels.

Quickly sift powdered sugar (or granulated sugar) over them on all sides. You may want to sugar them a couple more times.

(Some like to drizzle them with honey and sprinkle them with nuts – like struffoli.)

The GUANTI are delicious dipped in hot chocolate, tea, coffee or enjoyed with espresso!

PARLA COME MANGI!

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Filed Under: Desserts, Holiday · Tagged With: Carnevale, carnevale dessert, carnevale food, carnevale sweets, chiacchiere, fried knots, Guanti, italian fried dough, italian sweets, knotted dough, noccatelle, wandi

Panforte di Siena

December 8, 2012 by Linda 1 Comment

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A Bit of Tuscan Perfection!

Buon giorno!

Before you yell “fruitcake” and run for the exits – lend me an ear for just a minute. I’m about to tell you the story of a cake with fruit and nuts that isn’t just a fruitcake. I’m talking about PANFORTE DI SIENA. This is something you’ll really want to consider. When I was a little girl in Binghamton, NY, I wouldn’t touch the stuff. If I did try it on occasion, I spent more time picking out the fruit, leaving not much else, than eating it. Che peccato. (What a pity.) Talk about missing out! Then… I grew up. What changed other than my height and shoe size? I discovered COCKTAILS!! What?? More about that later.

A little history: PANFORTE DI SIENA is historically a Tuscan delight. This treasure is centuries old going back to the 12th –13th centuries in Siena. In those days, it was usually the upper classes who enjoyed it because they could afford the precious fruits, nuts, and spices that were the ingredients required. It was so precious that it was sometimes used as a form of payment. During the Crusades, it was packaged for the long treks into foreign lands – perfect for this form of travel as it lasted a LONG time.

Panforte means “strong bread”. I don’t know about “strong”, but it is VERY dense, containing not much more than fruits, nuts, spice, honey, and does contain a little rum. There is NO sugar in it! This little wonder is incredibly easy to make in not very much time. Everything is basically thrown together and baked! I almost want to say “it’s good for you!” People who generally don’t care for fruitcake love this stuff. It is really different.

The cocktail thing: Ahhhh! So now I’ve got your attention. Many of you may have enjoyed a very expensive Spanish Fig Cake, sold at Whole Foods and some grocers, by the slice for $7.- $9. each! It is suggested that you serve it with savory cheese – sometimes a Manchego or Tuscan or a Rosemary Asiago, etc. The fruits and honey in the cake pair very well with the savory nature of these cheeses. It happens to be one of my very favorite ways to offer cheese with cocktails or wine. But REALLY! Seven to nine dollars a slice?? NEWSFLASH: PANFORTE DI SIENA is your new Spanish Fig Cake – only it is better and a lot less expensive.

Make the cake, and serve slices all through the Christmas season. Even better – serve it any time all year long with savory cheese the way I do, and say arrivederci to the expensive stuff.

A giftie? By the way – this is a great gift idea. Wrap a nice slice in plastic wrap and a ribbon accompanied by a savory cheese, and give it to a friend in a little bag or basket. You can also bake this in a muffin tin and make individual cakes for giving! For a more substantial gift, add a nice red wine. When your friends start eating their cheese this way – you’ll be getting lots of raves. The two together are really quite perfect!

There you have it! The story of PANFORTE DI SIENA or “How Cocktails Changed My View of Fruitcake”!

Some tips: This cake has a very dense consistency and firms up as it cools. Using a wet knife to cut it ensures a nicer cleaner slice. It keeps for a month or more in the refrigerator. I suggest serving it at room temperature to appreciate the best flavor. Try a dark chocolate drizzle for a different serving idea.

It’s almost time for cocktails…somewhere! Andiamo!

PANFORTE DI SIENA

Makes: one 9 inch cake

Prep: 20 minutes

Cook: 30 minutes

Ingredients

1/2 C. Ground almonds

1 C. Flour

2 Tsp. Anise Seed

1 Tsp. Cinnamon

1/2 Tsp. Allspice

1/4 Tsp. Nutmeg

2 Tbsp. Cocoa Powder

1 C. Toasted Almonds – very coarsely chopped – leaving some whole if you like. I use a mallet to chop them.

1 C. Chopped Dates (do not use pre-chopped dates for this – use whole dates and chop by hand or in food processor)

1/2 C. Dried Figs – coarsely chopped

1/c C. Candied Lemon peel – chopped

1/2 C. Candied Orange peel – chopped

1 C. Honey – local is always best!

1/4 c. Rum or Brandy

Topping: 1/2 Tsp. Cinnamon mixed with 2 Tbsp. Powdered Sugar

Instructions

I suggest using a 9 inch springform pan – greased.

Mix the ground almonds, flour, seed, spices, and cocoa powder together in one bowl.

In another bowl, mix the toasted almonds, dates, figs, and peels in another bowl.

Then combine the ingredients in both bowls and mix well.

Heat the honey and liquor, stir, and then pour into the bowl of combined ingredients.

Mix well and pour into the greased springform. Smooth out the top.

Bake at 350 degrees for about 30 minutes.

When finished remove the springform edge.

Invert the cake onto a platter and carefully remove the springform pan bottom for a nice smooth cake top.

Sift the powdered sugar and cinnamon over the top, and put some on the sides as well.

This cake keeps a month or more in the refrigerator. I like to use a wet knife to cut the slices.

Serve the cake at room temperature as a dessert or along with savory cheese.

The aroma of PANFORTE DI SIENA will test your resistance for sure when it fills your home with the intense fragrance of the season!

PARLA COME MANGI!

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Filed Under: Desserts, Holiday · Tagged With: cake, candied fruit, date cake, dried fruit, fig cake, fruitcake, italian cake, italian fruitcake

December: Ginger Biscuit Tortoni

November 26, 2012 by Linda Leave a Comment

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Buon giorno!

Many of you may remember a popular Italian dessert that used to appear on Italian restaurant menus in years past – Tortoni or Biscuit Tortoni. This dessert has old roots and was served by Italians in Paris in the 1800’s. It was a favorite of my husband when we were first married, and he often asked me to make it for family gatherings. I don’t hear of it as much these days, and it is sad, in my view, as it is sooo tasty as to even be slightly addictive. Thinking it might be fun to merge Tortoni with some holiday flavors, I developed my own recipe for GINGER BISCUIT TORTONI which has turned out to be a hit in our household during the Christmas season.

What is Tortoni or Biscuit Tortoni? This dessert is an easy to make and easy to serve – almost ice cream concoction. However, unlike ice cream, no special machinery is necessary to make it. It is a delicious blend of cream, cookie crumbs (which account for the biscuit part of this), nuts, candied or crystallized ginger, rum, and a few other ingredients. Once mixed together, you spoon it into muffin cups, which is the traditional way to serve this delight – and then you freeze it.

It should freeze for at least 2-3 hours, but can be made ahead and frozen. If frozen solid, remove the cups from the freezer several minutes before serving. You’ll want the consistency to be a little softer so that a spoon slides through it easily – not rock hard. On that note, I remind you that if you don’t let these little sugar plums sit out a bit – they may start flying about the table when your guests attempt to attack them with their spoons. Tortoni, no matter how tasty, landing in the lap of “Aunt Nicolina” is generally frowned upon!

This one is waaay too easy not to try! Fa-la-la-la-la…

GINGER BISCUIT TORTONI

Makes: 12-14 tortoni

Prep: 40 minutes

Ingredients

3/4 c. Crushed Ginger Snaps (found at any grocer) or Gingerbread Biscotti – recipe HERE

1/2 c. Toasted Coarsely chopped slivered almonds

2 1/2 c. Heavy Cream

3 Tbsp. Spiced Rum (I like Captain Morgan’s)

1/3 c. Sugar

dash salt

2 tsp Orange Zest

2 Tbsp. Chopped Candied or Crystallized Ginger ( 3 Tbsp. if you really like ginger!)

Red candied cherries ( or red and green)

Extra ginger snap or biscotti crumbs for garnish

Instructions

Crush cookies – easy in food processor.

Toast almonds and set aside.

Add rum to the cream and whip.

Mix together: Sugar, salt, orange zest, crushed cookies or biscotti, toasted almonds, candied or crystallized ginger.

Add this mixture to the whipped cream and rum. Fold in gently.

Spoon this into muffin cups – lined with paper muffin liners.

Top with candied cherries and crushed cookies or biscotti.

Freeze at least 3 hours.

If you make this and freeze it ahead, let the tortoni sit out a few minutes before serving so it won’t be rock hard.

All you need with this is a piping hot cup of espresso. Serve one of the GINGER BISCUIT TORTONI to each person – but expect them to ask for more!

PARLA COME MANGI!

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Filed Under: Desserts, Holiday, Recipes of the Mo · Tagged With: biscuit tortoni, dessert, easy holiday dessert, Ginger, ginger biscuit tortoni, holiday dessert, Italian dessert, Recipe of the Month, tortoni

Italian Apple Cake -

November 5, 2012 by Linda 4 Comments

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The Apple of My Eye –

Buon giorno!

I have always been a sucker for anything with apples – so it is not surprising that ITALIAN APPLE CAKE would find its way into my writing about Italian food. As a little girl, I always looked forward to fall when my mother, Loretta, used the bushels full of apples that my father brought home in so many recipes. Her apple pie is still the very best I have ever tasted even after all these years. One thing she made that I always looked forward to was apple cake. The aroma filled the kitchen and escaped through the screen door and down the driveway. I was overjoyed when that apple scent found me as I arrived home from school. She made many types of apple cake. Some of the best she called Jewish Apple Cakes, as the recipes were given to her by her many Jewish friends who were great cooks. One of my very favorites was my Aunt Antoinette’s Apple Cake which Loretta made every fall without fail. It was very tall and full of apples and spice.

The ITALIAN APPLE CAKE that I present here is a simple one that is based on the rustic Tuscan style. Apples are abundant in Tuscany. Orchards are everywhere and found on the properties of many Tuscan homes. Their blossoms contribute to the exceptional honey that comes from the region.

This is so easy to make and satisfies the yearning for apples that we all feel when the leaves begin to fall and the temperatures drop. It is not exceptionally sweet and allows the apples and even some almond flavor to shine. You will want to make this one again and again.

ITALIAN APPLE CAKE

Makes: one 9” cake

Prep: 15 minutes

Cook: 50-55 minutes

Ingredients

1 1/2 C. Flour

1 C. Ground Almonds (grind them finely in a food processor)

3/4 C. Sugar

1 Tsp. Baking Powder

3 Eggs – beaten

1/2 C. Whole Milk

1 1/2 Sticks Butter – melted

1 Tsp. Almond Extract

Zest of one fresh lemon

2 Peeled Golden Delicious Apples – sliced thinly – for top of cake (You may have some of the apples leftover – depending on their size.)

1 Peeled and sliced Golden Delicious Apple for inside the cake ( Again – depending on apple size you may have some left over – so EAT THEM!)

Amaretto or Frangelico Liqueur for drizzle (optional)

A few whole Almonds for garnish if you like

Instructions

Butter a 9 inch springform pan.

In a bowl, mix together the flour, ground almonds, sugar, and baking powder.

In food processor or mixer, mix beaten eggs, milk, melted butter, extract, and lemon zest.

Add the dry ingredients from the bowl to the food processor or mixer and mix well.

Pour half of the batter into the prepared springform pan. Then add some of the one sliced apple on the top of the batter. Keep the apples away from the edge of the pan. Leave a little rim of batter around the edge.

Pour the rest of the batter over the top covering the apples completely.

Place the sliced two apples over the top of the batter in concentric circles. You probably won’t need all of the slices.

Bake in a 350 degree oven for 50-55 minutes or until done.

Remove cake from the oven and drizzle it while still hot with the liqueur – if you choose to use it.

Garnish with a few Almonds if you like.

Let cool and remove the outside of the springform pan.

This ITALIAN APPLE CAKE is especially delicious warm!

PARLA COME MANGI!

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Filed Under: Desserts · Tagged With: apple cake, apple dessert, italian apple cake, simple apple cake, Tuscan apple cake

Blueberry Sorbetto with Limoncello

August 30, 2012 by Linda Leave a Comment

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Buon giorno!

Just when you were wondering what to do with those sweet blueberries that are about to leave the market scene – Here’s one last chilly blast before we say goodbye to summer: BLUEBERRY SORBETTO WITH LIMONCELLO!

Sorbetto or sorbet is a great way to satisfy your need for a frozen dessert without the fat. It is easy to make and much healthier – except for the sugar content. It is so refreshing and, when homemade, it is so much better tasting than the stuff in the stores. In the case of BLUEBERRY SORBETTO WITH LIMONCELLO, it is full of those great antioxidants from the blueberries. It can be a light dessert, a quick “pick-me-up”,or even a little palate cleanser between heavier meal courses.

The Limoncello is optional, BUT it helps with the consistency of your sorbetto, as the alcohol prevents it from become too icy and rock hard. It provides just a hint of extra flavor. Have fun and make your own Limoncello using my recipe: Limoncello – Make Your Own!

Let’s make a quick batch for the weekend!

BLUEBERRY SORBETTO WITH LIMONCELLO

Ingredients

1 C. Simple Syrup

1 Cinnamon Stick

4 C. Fresh Blueberries

1 Tbsp. Lemon Juice

2 Tbsp. Limoncello (optional)

Instructions

Make a Simple Syrup: place 1 c. sugar and 1 c. water in a saucepan along with the cinnamon stick and bring to boil, simmer about 5 minutes, dissolving the sugar. Cool completely. When cool, discard the cinnamon stick.

Wash berries and drain.

Run the berries through a food processor or blender.

Strain out the seeds, skins – discard.

Add the lemon juice, Simple Syrup, and Limoncello, if using it, to the blueberry puree. The Limoncello does help keep the sorbetto at a nice consistency and is not overly detectible.

Chill overnight.

Make the sorbetto in your ice cream maker according to manufacturer directions. Keep the sorbetto in the freezer.

This BLUEBERRY SORBETTO WITH LIMONCELLO is so delicious that sometimes nothing else will do!

PARLA COME MANGI!

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Filed Under: Desserts, On the Patio · Tagged With: blueberry desserts, cold dessert, Gelato, how to make sorbet, light dessert, making limoncello, making sorbetto, simple syrup, sorbet, sorbetto

Cannoli Gelato With Mascarpone

August 27, 2012 by Linda Leave a Comment

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Take the Cannoli!!

Buon giorno!

As an Italian, I can testify that every once in a while you just need a “cannoli fix”. Actually, there can be some creative ways to get it. Well, come and get your cannoli – uh… gelato – uh… what? Here’s a thought. How about combining one of the favorite and best known Italian desserts – Cannoli – with another favorite – gelato? CANNOLI GELATO WITH MASCARPONE does just that. It’s everything you love – all wrapped up in… everything you love!! I really like this gelato, as I am a huge cannoli fan and can’t get enough of the great ingredients for them.

This gelato is pretty easy. First you make the custard. Then you chill it overnight. I like to chill my ingredients also so that everything is VERY cold when I make the gelato. You add the chips, cherries, and nuts when your gelato is almost finished. Then pop it in the freezer to finish.

One thing to remember is that gelato is best when it does not freeze hard. You eat it a little more “soft serve” than ice cream.

Don’t know about you, but this stuff is my Achilles Heel. I love anything frozen and would rather have gelato than probably any other dessert – no matter what time of year it is. Just can’t get enough!

You’ll like this one! One taste and you’ll understand why Clemenza advised in The Godfather, “Leave the gun, take the cannoli.”

CANNOLI GELATO WITH MASCARPONE

(Gelato di Cannoli con Mascarpone)

Makes: About a quart

Ingredients

1 1/2 C. Whole Milk

1 C. Heavy Cream

1 Tbsp. Almond Extract

5 Egg Yolks – beaten

1/c C. Sugar

Dash Salt

8 oz. Mascarpone Cheese

1/3 C. Semi-Sweet Mini Chips

1 10 oz. Jar Maraschino Cherries, rinsed, drained and cut in half

1/3 C. Pistachios, coarsely chopped

Instructions

Put the milk, cream, and almond extract in a pan and heat until little bubbles appear around the edges. Remove from heat.

Beat the egg yolks, sugar, and salt in a bowl until light.

Add a little of the hot milk/cream to the egg yolks, stirring quickly to bring the temperature of the egg yolks up a little.

Then add all of the egg yolks mixture to the pan with the milk, cream, and extract, stirring in well and quickly.

Heat on the stove at medium to medium high heat, stirring constantly, until the mixture coats the back of the spoon. Do not allow to boil.

Remove from heat and stir or whisk in the mascarpone until incorporated.

While still hot, strain any solids out.

Cool completely.

You can cool it faster by putting your bowl in a larger bowl of ice.

When cool, cover with plastic wrap with the wrap right on top of the custard – so that a skin does not form. Then place in the refrigerator preferably overnight.

Make your gelato in your ice cream maker according to manufacturer’s directions.

When it is soft serve and almost finished – add the chilled, chips, cherries, and nuts.

Freeze until it is the desired consistency. If it freezes hard, take it out of the freezer a few minutes before serving and let it become a little softer.

Treat yourself to CANNOLI GELATO WITH MASCARPONE soon!

PARLA COME MANGI!

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Filed Under: Desserts, On the Patio · Tagged With: Cannoli, cannoli gelato, cold dessert, Gelato, making gelato, Mascarpone, pistachio desserts

Grilled Peach and Pistachio Gelato-

August 5, 2012 by Linda Leave a Comment

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A Peachy Kind of Love –

Buon giorno!

All this talk about peach season, peach dishes, Georgia peaches etc. has me a little peach crazy. I’m suddenly feeling compelled to quickly make as many dishes with peaches as I a can before the season ends. Truly, though, peaches are a golden gift of nature. When ripe, there is almost nothing better to sink your teeth into. I remember how, as a youngster growing up in Binghamton, NY, I used to love getting a fresh seasonal peach to eat from my mother in the summertime. That first bite with the oozy sweet nectar dripping down my chin was just – well – heaven!

Slap that peachy memory on the grill to caramelize the sweetness – throw in some pistachios (who could turn those down?) – add them to a creamy custard – and you’ve got yourself the makings of truly great gelato experience. GRILLED PEACH AND PISTACHIO GELATO is a frozen delight you won’t tire of soon. The grilling of the peaches is the secret here. I thought of this one day when I was grilling peach halves for a simple summer dessert treat. It makes a difference. Get a nice char on them – all the better! Also toast your pistachios a little and it contributes to the slightly roasted flavor of the ingredients.

About gelato: Generally, there are considered 3 schools or methods of gelato making in Italy, based in 3 very different regions. In Italy, cooking and food is all about the “regional thing”, as I talk about in my cooking classes. The 3 regions most identified with gelato creation are: Sicily, Veneto, and Tuscany. The Sicilian type centers on fruity and nutty varieties. Think about it – the climate and soil allow for the birth of gorgeous fruits and amazing nuts (pistachios as one). Likewise, the history of the conquering of Sicily by the Moors introduced an emphasis of the use of Middle Eastern fruits and nuts in the cuisine – even in the gelato. The Sicilian version is also not as fatty as some as they do not use egg yolks. All the way up in the north, in Veneto, the geography plays a role in their well known gelato making. The cows of the region, lucky enough to graze on sweet grasses, produce richer sweeter milk (and cheese). Gelato in Veneto is even scooped differently. They like balls – using a scoop! Of course, other areas of Italy are known for using the flat spatula for serving. Tuscan gelato making dates back to the 16th century and Bernardo Buontalenti. The Tuscans started the tradition of using more milk than cream and no custards. You can see that there are no hard and fast rules for making gelato, even in Italy. Much depends on where you are when you eat it. It’s not like the rules are enforced with a sledgehammer, but more like coaxed or nudged with tradition.

About those peaches: They won’t be around forever you know. There us no better time to use those summer peaches than right now!

GRILLED PEACH AND PISTACHIO GELATO

Makes: about a quart

Ingredients

5 Fresh Peaches, skinned, cut in half, and grilled

Oil

1 c. + 2 Tbsp. Brown sugar separated

1 1/2 c. whole milk

1/2 c. Half and Half

1 c. Heavy Cream

1/3 c. Sugar

Pinch of Salt

4 Egg Yolks

1/2 Tsp. Vanilla

1/4 Tsp. Almond

3/4 c. Pistachios coarsely chopped

Instructions

Skin peaches by dropping them in boiling water for about a minute. Take them out and when cool enough to handle, easily peel the skins of and discard them.

Cut the peaches in half. Brush them with a little oil and sprinkle them with the cup of brown sugar.

Char them lightly on a very hot grill.

Mash the grilled peaches, adding the 2 additional tablespoons Brown Sugar.

Cover and chill the mashed peaches overnight.

Make a custard: Place the milk, half and half, heavy cream, sugar, salt, and extracts in a pan on the stove. Beat the egg yolks until light and add them to the pan. Whisk together well.

Heat the mixture and while stirring, cook it until it thickens and coats the back of a spoon. Cool completely. Chill overnight covered with plastic wrap placed directly on top of the custard so that it will not form a skin.

Chilling overnight is best as it insures that all the ingredients will be very cold when you make the gelato. I even like to chill the pistachios.

When you are ready to make your gelato – process your ingredients according to the directions required for your ice cream maker.

Add your mashed grilled peaches and pistachios toward the end of the process.

Then chill the gelato til ready to eat!

PARLA COME MANGI!

Comments are welcome in the “Speak Your Mind Area” beneath this post online.

Food Photos By Tommy Hanks Photography

Filed Under: Desserts, On the Patio · Tagged With: cold dessert, Gelato, peach desserts, peach gelato, peach ice cream, pistachio dishes

Ginger Fig Preserves

July 22, 2012 by Linda 6 Comments

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Figgy Jewels For the Freezer!

Buon giorno!

No doubt! Italians love their figs. Ask any Italian for a fig wrapped memory, and you will get a story that probably goes back a generation or two. This Italian is no different in that respect.I grew up with a father who spoke of figs with emotion and intensity. He looked forward to their season, sought them relentlessly, and worshipped their very existence. Maybe that is why I named my fig tree “Tilly” after my father, Attilio. He would have loved my GINGER FIG PRESERVES and probably might have preferred them to the more common fig jam because of their spicy essence and also because the figs in this recipe retain their shape and are not mashed as in the jam.

Attilio planted the “seed” in my heart for these loveliest of fruits as he spoke of them so often and with such affection. His passion for them launched a life long love affair within me for figs of all types. Having my own tree was finally a wish fulfilled. Fig trees grow and bear fruit rapidly. They love the Southern temperatures and soil which is the reason you find so many growing in the Southern US. However, many in the Northern US grow them as well with some success. Many pot them and cover them when the Northern winds and biting temperatures become too severe. Watching a fig tree grow and produce is fun and takes little effort.

The effort comes with making wonderful dishes with your figs. GINGER FIG PRESERVES is a favorite for me as its uses go beyond the expected toast and biscuits or muffins. I love that their shape is partially retained, and you get a large piece of fig in your mouth to enjoy instead of just jam. They look like precious jewels in their presentation, as the large fig gems shimmer and shine.They are a beautiful accompaniment to pork dishes and even lamb or roasted chicken on their own or as a glaze or sauce. One of the loveliest uses for them, and my personal favorite, is with a savory cheese like a Rosemary Asiago or a Manchego. There is nothing better than a bite of salty, sharp cheese on a cracker along with a big juicy fig from my GINGER FIG PRESERVES – a perfect flavor combo – as well as an easy cocktail treat.

These preserves are so easy. I make them for the freezer which is so much faster and easier than canning. You can use any type of fig. I used Mission Figs for the demonstration. They are very sweet and the combination of the fresh and candied ginger gives them a spicy kick that rockets the flavor to heights you won’t believe. It’s rapture!

GINGER FIG PRESERVES

Makes: about 1 1/2 quarts

Prep: about 10 minutes

Cook: 1 hour 15 minutes

Ingredients

3 lb. Fresh Figs

3 cups Sugar ( I like this level of sweetness with the spice. Use less sugar if you like.)

1 inch “knob” or chunk of fresh ginger, peeled and sliced thinly

Zest of one Fresh Lemon

Juice of one Fresh Lemon

A Second Fresh Lemon, sliced into rounds

1/4 Tsp. Salt

1 1/2 c. Candied or Crystallized Ginger – chopped into small pieces

Instructions

Rinse your fresh figs and drain. Then cut off any woody or green stems.

Slice the figs in 1/2 lengthwise. If the figs are large, you can quarter them. I like large fig pieces in my fig preserves. You can make them smaller if you like.

Place them in a pot.

Peel and slice the fresh ginger.

Add the sugar, fresh ginger, lemon juice, lemon slices, and salt.

Bring the mixture to a boil, stirring a little and cover, reducing heat.

Simmer covered for 1 hour. Stir the mixture occasionally during this process.

After the hour, remove the cover, and simmer for about 15-20 minutes more. The mixture will condense and thicken.

Then add the candied ginger while the mixture is hot. Stir in.

Cool completely. You want to leave the lemon slices and ginger in the preserves, as they soften and “candy” during cooking and add wonderful dimension and flavor.

Fill your containers and freeze the ones you are not intending to use right away. (You can follow your own directions for canning if you prefer to can them.)

The GINGER FIG PRESERVES makes delicious crostatas. Also, they are wonderful with gelato, biscuits, pound cake, on French Toast, as well as with meats and cheese. The possibilities seem infinite. However, one thing is sure—they are soooo delicious. Try this recipe soon and let me know your favorite ways to enjoy them!

PARLA COME MANGI!

Comments are welcome in the “Speak Your Mind Area” beneath this post online.

Food Photos By Tommy Hanks Photography

Filed Under: Desserts · Tagged With: fig jam, fig preserves, fig recipes, Figs, ginger fig preserves

Malted Hazelnut Gelato

July 7, 2012 by Linda 4 Comments

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The Old Malt Shop Experience – Italian Style!

Buon giorno!

There is something about summertime that makes you crave things icy cold – gelato, granita, iced caffe. All the better if they are also smooth and creamy, tasty beyond belief, and make you daydream for summer days gone by at the Malt Shop, Ice Cream Shop, or Gelateria. MALTED HAZELNUT GELATO is one of those amazing chilly taste treats that is all wrapped up in nostalgia. Malted Milks are almost things of the past – certainly of my past. I daydream about sitting on those revolving stools in the ice cream shop slurping a chocolate malt while listening to Frankie Avalon, Bobby Darin, and Connie Francis on the jukebox. Who??

At the same time, my nostalgia takes me longingly to that tiny gelateria near the Trevi Fountain in Rome – where I loved to drop a coin or three on the most perfect Hazelnut Gelato – one of my faves! Anything hazelnut reminds me of Italy anyway - the Perugina Chocolates with the creamy hazelnut centers, the gianduia (chocolate with hazelnut paste) fillings that permeate so many of the sweet treats, and the devine hazelnuts of Piedmont.

These memories and creamy delights are all wrapped up in my new favorite frozen treat: MALTED HAZELNUT GELATO! Just wait til you taste THIS ONE! You won’t believe the creaminess of this gelato. Throw in some chocolate covered malted milk balls, close your eyes, and you are there, baby! “Memories are made of this!!”

MALTED HAZELNUT GELATO

Makes: about a quart

Ingredients

1 C. Heavy Cream

1 C. Whole Milk

1 C. Half and Half

4 Egg Yolks – beaten

1/2 C. Sugar

1/3 C. Sifted Powdered Malted Milk ( I use Nestle Carnation “original”)

3/4 C. Nutella

1 C. Chocolate Covered Malted Milk Balls (Whoppers) – partially crushed

Instructions

In a pan or double boiler, mix together: cream, milk, Half and Half, beaten egg yolks, sugar, and sifted malted milk powder (sifting gets the clumps out)

While stirring, carefully heat the mixture at just below a simmer until it thickens. It takes about 10 minutes to do this. Do not heat too quickly or forget to stir. You are making a custard. If it overheats, it will curdle.

You know it is ready, when it coats the back of a wooden spoon. Turn off the heat and cool down a little.

In a separate bowl, stir the Nutella to loosen.

Add a small amount of the custard to the Nutella and stir well. Add more and stir.

When it becomes more liquid, add the rest of the custard to it and combine. It will turn a beautiful chocolate color. Make sure the mixtures are completely incorporated.

Sometimes it retains some solids. You can strain it to get a perfectly smooth consistency. This is optional.

Chill your custard, covered, in the refrigerator overnight.

Put your malted milk balls in a plastic bag and seal. Then hit the bag a few times with a mallet or something heavy like a tomato can. Don’t completely crush the balls. You want them chunky. It only take a few “hits”. I like to refrigerate the crushed balls so that when I am ready to add them to the gelato, they are ice cold.

The next day, pour the custard (it will be thicker) into an ice cream maker and follow directions to make your gelato. My ice cream maker takes about 35 minutes to get the gelato to a soft serve state.

When this occurs, add the chilled, crushed malted milk balls.

Freeze to your desired consistency. I do not like my gelato frozen hard. If it becomes too frozen, let it sit a couple of minutes before serving.

Take just one spoon of this Malted Hazelnut Gelato and drift off. Can you hear the jukebox now?? “VOLARE—OH OH, CANTARE O-O-O-O…”

PARLA COME MANGI!

Comments are welcome in the “Speak Your Mind Area” beneath this post online.

Food Photos By Tommy Hanks Photography

Filed Under: Desserts, On the Patio · Tagged With: chocolate dessert, Gelato, hazelnut dessert, hazelnut gelato, ice cream, nutella recipe

Ginger Gelato

June 18, 2012 by Linda 3 Comments

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Buon giorno!

No contest here! Keep your doughnuts, cookies, cupcakes, and confections. I think gelato should be considered one of the Seven Wonders of the Modern World! There I said it – I admit it – I cop to it – I plead guilty guilty guilty! I am a Gelato Addict! To me, there isn’t any sweet thing better or more satisfying than this frozen work of nature – or should I say “work of my ice cream machine”. I have long been a fan of ice cream, but Gelato with it’s denser, creamier consistency – the way it lays on the tongue just a little bit longer than its frozen counterparts – wins me over every time.

With the 4th of July soon upon us and looking ahead to a long hot summer, Ginger Gelato is the perfect little number to top off your barbeques and gatherings. The ginger flavor is subtle, as we use the sweet and mild candied or crystallized ginger to coax a little underlying spice to anchor this recipe. You can find candied/crystallized ginger quite readily at your markets usually in the spice department – but also Melissa’s can be found in the produce section and the pieces are usually quite large with this brand. If you want an exceptional treat and would like to make your own candied ginger, Sumptuous Spoonfuls has a terrific recipe for this. As an added benefit, ginger has long been known to be a stomach soother. What could be a better ending to a heavy meal or barbeque than a little scoop of something that makes your tummy go “Ahhhh”!

Tips: Take your time making the custard. If you try to rush it with too high a heat, you can cause curdling. Use a medium-low heat and be patient, stirring often.Make your custard (base) a day ahead and let it refrigerate overnight. This ensures that it is extra cold and your results will be better. Chill your ginger to keep your gelato from losing its cold temperature when you add it at the end. Also, chill or freeze the container you will use to keep your gelato. Gelato is best not frozen solid. A softer consistency is more enjoyable. If your gelato freezes hard, let it sit out a few minutes before scooping.

Serving: The possibilities are endless with Ginger Gelato as the ginger flavor just adapts so well with almost anything. Top it with fresh blueberries. Try it with poundcake. It is amazing with peaches or mangoes. You will love the flavor, and it is sure to be one of your favorites. For extra crunch, try some crumbled: Lemon Ginger Biscotti on the top.

What are you waiting for??

GINGER GELATO

Makes: about a quart

Ingredients

1 c. Whole Milk

1 c. Half and Half

1 c. Heavy Cream

4 egg yolks beaten slightly

1/2 c. sugar

pinch salt

1/2 tsp. Vanilla Extract

1/4 tsp. Lemon Extract

2 Large pieces Candied/Crystallized Ginger (or a few small pieces)

3 Tbsp.or more, if you like, Chopped Candied/Crystallized Ginger (chilled)

Instructions

In a large saucepan or double boiler, place the following: milk, Half and Half, cream, beaten yolks, sugar, salt, vanilla and lemon extracts and whisk together.

Add the large ginger pieces.

Cook over medium-low, stirring often. The sugar will dissolve and the mixture will thicken. Do not try to rush it be turning the heat on high. This may curdle or scramble the eggs. When it becomes thick and coats the back of a wooden spoon, it is finished. Remove from heat and cool.

Place the cooled custard in the refrigerator covered with plastic wrap that lays directly on top of the custard. This will prevent a skin from forming. Refrigerate preferably overnight.

When ready to make your gelato, remove the large ginger pieces.

I use an electric ice cream maker and recommend it. Use the ice cream maker according to directions. When the gelato begins to form and gets thick like soft serve (about 30 minutes in my Krups electric ice cream maker) add the chilled chopped candied/crystallized ginger pieces. Run your ice cream maker another couple of minutes until incorporated.

Cover and freeze further until your desired consistency to eat.

Here’s an idea – throw some blueberries on it! MMMMMM…

Or.. try it on top of a grilled peach!

You’re going to love this Ginger Gelato!

PARLA COME MANGI!

Comments are welcome in the “Speak Your Mind Area” beneath this post online.

Food Photos By Tommy Hanks Photography

Filed Under: Desserts, On the Patio · Tagged With: candied ginger, dessert, Gelato, ice cream, summer dessert

Cherry Almond Biscotti

March 17, 2012 by Linda 2 Comments

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Buon giorno!

Making biscotti is fun and not difficult—and OH the result! I have been in a biscotti kind of mood lately, looking for something tasty to backstroke through my tea, and also to dip in that great sweet after-dinner Vin Santo that is lurking among my favorite wines. That said, I thought it might be a good time to make some Cherry Almond Biscotti. These biscotti are really delicious. They are little beauties, with their little bits of deep red color from the cherries – dried, of course. Biscotti, of course, keep a long time in a sealed container so you can make them now and enjoy them all season. I refer you to my previous post on biscotti where you’ll find information on storing them and also some interesting history on these little biscuits. (See this link: Lemon Ginger Biscotti for more info!)

What makes these little guys special? Besides being great little “dunkers”, the Cherry Almond Biscotti offer some flavors, that when used together, really combine for interesting impact. The almonds provide crunch and are toasted to bring out their best flavor. However, the little surprise is the addition of anise to the batter. Mmmm…This gives them an essence that is soothing and fragrant and, with the anise, pairs well with after dinner coffee or espresso. Think of making these as a little “aromatherapy” because that is exactly what will happen. I can think of no better late night snack than one of two of these biscotti with a lovely glass of Vin Santo or even Sambuca for dunking – just like the Italians do. Give your cup of chamomile tea a sweet unexpected dipper before bed. It will surely be enhanced and brightened with that tasty of cherry and almond.

A word about the cherries: Try to use a really good dried cherry for this recipe. The sweeter the better! I was fortunate making these for this demonstration, as I had received an incredible little “care” package of dried Michigan cherries from my friend, Peggy, who sent them from her home in Birmingham, near Detroit. These cherries were large and so sweet that I had a hard time not eating them before they made it to the batter. I have to admit that several landed in my mouth during the cooking process. The quality of the cherries does make a difference in this recipe.

Honestly, they need no further embellishment – so I will rely on my old “friend”, Cicero, from my high school Latin training for the literal translation- “Res Ipsa Loquitur”—The thing speaks for itself!

You’ll soon see…

CHERRY ALMOND BISCOTTI

Makes: 28-30

Prep: 25 minutes

Bake: 1 hour

Ingredients:

3 1/2 c. flour

1 c. sugar

1/8 tsp. salt

2 1/2 Tsp. baking powder

1 stick butter cut in pieces

3 eggs

2 1/2 tsp. liquid anise ( in spice aisle of grocer)

1 c. dried cherries

1 c. toasted sliced almonds

Instructions:

In food processor (you can also use a mixer) – place flour, sugar, salt and baking powder. Mix quickly.

Add butter pieces and process to work in until mixture in crumbly.

Whisk: eggs and anise.

Add eggs to the processor and mix until just combined and dough just begins to form.

Add cherries and almonds.

Pulse a couple of times to work into the dough. Then turn dough out onto board and finish working the cherries and almonds in with hands.

Form a ball with the dough.

Divide into 2 balls.

Roll each ball into a rope about 10 “ long.

Form each rope into 2 logs about 10×2.

Place on baking sheet covered with parchment paper and flatten a little.

Bake at 350 degrees for 30 minutes.

Remove from oven and carefully remove to a rack or board for 15-20 minutes.

Then cut into 1/2” thick slices.

Return slices to baking sheets (with parchment). Leave a little space between them so they will dry properly.

Reduce the oven temp. to 325 and bake 30 minutes more to dry the biscotti.

When finished, remove the biscotti and cool completely.

Optional: If you like, drizzle a little glaze on the tops, when cool. Make this up quickly from a cup of powdered sugar , 1 tsp. anise, 1 tbsp. milk. Adjust your liquid amounts on this if needed to get the consistency you want.

These lovelies keep a long time in a sealed plastic container.

You won’t be able to put the CHERRY ALMOND BISCOTTI away before trying one or two – so have a cup of tea, coffee, or espresso ready for a chaser!

PARLA COME MANGI!

Comments are welcome in the “Speak Your Mind Area” beneath this post online.

Food Photos By Tommy Hanks Photography

Filed Under: Desserts · Tagged With: almond biscotti, biscotti, cherry biscotti, dried cherries and biscotti, Italian, Italian biscuits

Carnevale Cake

February 12, 2012 by Linda 5 Comments

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Schiacciata Alla Fiorentina

Buon giorno!

Carnevale is a festive and happy time in Italy. It is kind of the “last hurrah” before the period of lenten fasts, abstinence, and repentance. Elaborate masks and even costumes are donned, and the celebration begins early and leaves late – lasting for weeks and with the final big splash on Shrove Tuesday, the day before Ash Wednesday. Carnevale brings many traditional dishes with it each year. One of these is a dessert cake, CARNEVALE CAKE or SCHIACCIATA ALLA FIORENTINA. It is absolutely addictive in flavor and amazingly easy to make.

About Carnevale: Perhaps the most well known festivals are held in Venice, home to many of the beautiful masks we associate with this event, and Viareggio in Northern Tuscany, famous for its parades and beautifully detailed floats. The official mask of Carnevale in Viareggio is “ Burlamacco”, the clown who pilfers pieces from the other character masks and costumes to make one very odd looking and sometimes scary fellow. There is even a hotel named after him. Carnevale is considered a major event in Italy. Everyone, from children to the very old, participates in some way.

The Food of Carnevale: As with every other feast day or celebratory event in Italy, Carnevale seems to have its own set of foods that are associated with it. Every region has a special dish or dishes that they prepare to mark the celebration and especially on Shrove Tuesday, the last day of fun. As with other regional dishes, you’ll find similarities and differences in some recipes from region to region.

Polenta (a form of cornmeal mush) is a favorite in Italian households on Shrove Tuesday here in the US and in Italy. There will be some variation in how the polenta is made from region to region. Italians prepare it in all sorts of ways. In the south, most notably in Campania, the Napoletanas like to serve it with a beautiful red tomato sauce containing sausage and tiny meatballs. They serve it on a large board or platter and everyone eats from it. This is the way, my family enjoyed it every Shrove Tuesday for as long as I can remember. In my early days, my father, Attilio, would stand me up on a chair and let me stir the polenta with a special endlessly long wooden spoon – one of the most vivid of my childhood memories. For two posts on polenta try these other links on my site:

POLENTA – IT”S SO CORNY

and also

SERVING POLENTA

Smashed, crushed, and squeezed: Whatever am I getting at here now? And no, it is not a new way to order hash browns at the Waffle House. Schiacciata translates to “smashed, crushed, squeezed” and a variety of other words of a similar nature. What exactly are we smashing, crushing or squeezing? Not a thing really! This is a very typical stew you find yourself in with so many Italian words and translations. As my mother, Loretta, used to say, “It sounds better in Italian.” She had a point.

The many faces of Schiacciata Alla Fiorentina: This Schiacciata or CARNEVALE CAKE takes many forms in Italy. It is mainly a Tuscan idea, specifically Florentine. You’ll find it as a bread, a focaccia, a stuffed bread, a cake, and even a pizza. None of these have much similarity in preparation to one another.

Today’s Schiacciata at Linda’s Italian Table is most definitely a cake. It is a beautiful and simple cake to prepare (all in one bowl) and is also an example of the very popular and much requested Olive Oil Cake. The olive oil is not only good for you, but it also makes this cake irresistibly moist – giving it a an almost unique consistency. I have used lemon in this one: both extract and zest to give it a VERY definite citrus flavor. The special surprise is the addition of Candied Lemon Peel.I have long been a fan of the homemade candied peel. It has so many uses in baking and in cooking savory dishes. It also is delicious and different served at the end of a meal with espresso for just a little sweet treat. You can omit the Candied Lemon Peel entirely, if you wish, or use store bought – but OH the difference the homemade version makes to this cake – just can’t describe! I recommend an easy and fun recipe for making your own Candied Lemon Peel just a click away on my post “NO NEED TO PUCKER”. This beautiful Candied Peel lasts a long time in a sealed container at room temperature or you can freeze it.

Trust me – they won’t be able to stop eating this one!!

CARNEVALE CAKE

(Schiacciata Alla Fiorentina)

Makes: one 9” round cake

Prep: 15 minutes

Cook: 35 minutes

Ingredients:

1 1/2 c. Flour

1 c. Ground Almonds

1 c. sugar

2 tsp. baking powder

1 c. Olive Oil

3/4 c. whole milk

Zest of a fresh lemon

1 Tbsp. Lemon Extract

1 c. chopped Candied Lemon Peel (optional) For a homemade version: see my post: NO NEED TO PUCKER

Powdered sugar for dusting

Instructions:

Grease a 9 “ spring form pan.

Put whole almonds through a food processor to grind them finely

Mix together in a large bowl: flour, ground almonds, sugar, and baking powder.

Add olive oil and milk. Mix together until incorporated.

Add the extract and lemon zest and mix well.

Add the chopped candied lemon peel, if using it.

Pour into your prepared pan, and bake at 350 degrees until golden and set in the center – about 35 minutes depending on your oven. Test with a knife – if it comes out clean – you’re done!

Release and remove the side of the spring form pan and cool. Dust with sifted powdered sugar.

Serve: You will love this beautiful lemony CARNEVALE CAKE. You might enjoy it with a glass of Limoncello and an espresso! Believe me – there is nothing lovelier than this cake – especially as your swan song before Lent.

Just one more thing: Don’t forget your mask!

PARLA COME MANGI!

Comments are welcome in the “Speak Your Mind Area” beneath this post online.

Food Photos By Tommy Hanks Photography

Filed Under: Desserts, Holiday · Tagged With: Carnevale, carnevale cake, carnevale dessert, carnevale food, carnevale in italy, carnevale masks, Italian, italian cake, italian lemon cake, Olive Oil Cake, Polenta

Afternoon With The Babushkas

December 26, 2011 by Linda 5 Comments

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Making Kolachkis (and a whole lot more!)

Buon giorno!

My very Italian mother, Loretta, baked the most amazing cookies at holiday time. I can still see them in my mind’s eye – each one exactly the perfect size for her plates, one of each kind that we all loved and looked forward to. One of these cookies wasn’t the least bit Italian – but actually Russian, the Kolachki. It was everybody’s favorite and the first one missing from every plate. You might wonder why my very Italian mother would slip one of these “foreign” cookies into her repertoire. The truth is she took delight in baking many types of goodies regardless of their origin. This one, however, really stands out, as it wasn’t Christmas at our Italian table without the Kolachkis. I always thought my mother’s recipe was stellar with a rich cream cheese dough and sweet nutty filling – and it truly was.

However, I had a recent experience at the home of Stephanie Wahl, fabulous cook, amazing grandma, and good friend, which has totally re-written my thinking on these wonderful cookies. Every year, Steph invites a group of women to her home to make Kolachkis. This year I attended. When I tell you this is not just a cookie baking fest, I am not exaggerating. It is much more. Over the years, Steph has named her group, The Babushkas, (Bab-oosh-kas). The Babushka is the Western term for a kerchief or head scarf that is traditionally worn on the head of Russian peasant women and tied under the chin. It really refers to an elderly Russian woman or grandmother. Meet the Babushkas:

As legend dictates, the Babushka was a poor old woman who lived a solitary life in the country. One night she heard bells coming towards her door. The bells were the three kings following the bright star which was to lead them to the baby King. The kings asked the old woman to accompany them, but she declined. Later, she decided to follow them and wandered from town to town asking for the baby King and describing the three kings who came to her door. She brought treats so as not to frighten the children when when she looked closely at their faces to see if they were the child she sought. It is said that she still wanders to this day, looking for the child, and along the way gives a little gift and candy to each child she encounters. (story credited to Dr. Michael Lockett, The Normal Storyteller via Stephanie Wahl)

Everyone who attends the annual Babushka event must wear— a Babushka. Your ticket into this fest is a babushka, a rolling pin, and an apron. Many bring appetizers, polka music sets the tone, and the wine – well—the wine flows! Every participant takes home a special book and embroidered tea towel, both created by Stephanie, which included a history, photos, recipes and detailed instructions. SOOOO much fun!

Stephanie makes a delicious sour cream dough and makes three homemade fillings: nut, apricot, and lekvar or prune ( my personal fave!) One of the Babushkas, Mary Ann Trent, is encouraging Steph to add an Italian version with chocolate. Not a bad idea!! This year, Stephanie made approximately 2100 cookies and used 18 pounds of butter. Fantastico! She is an amazingly patient coach and makes sure that everyone rolls beautiful Kolachkis the first time out with “no jagged edges”. Her secret is to roll the dough in a circle, placing the filling around the outside of it, and then she cuts them like little pie wedges. It’s pretty amazing and she never has a jagged edge!

The “new kids” rolled first, while the veterans stood by offering their “two cents” while enjoying wine and trading stories. Everyone had a cooking or baking story. Of course, we all got to eat these incredible cookies. They were surprisingly light, and the fillings were the best of their kind I have ever tasted. This event was the absolute highlight of my Christmas season this year.

Many thanks to Stephanie for sharing her recipes with us!

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Stephanie’s Kolachki Dough

4+ cups flour (Steph likes White Lily all purpose)

1 lb. salted butter (room temp)

4 egg yolks

1/2 c. sour cream

Granulated and powdered sugar for rolling

Use your mixer to mix the dough. Blend the flour and butter in mixer using dough hooks. Add yolks and sour cream. Keep adding flour until you can work the dough and it is not too sticky. Empty dough onto counter, keep adding flour a little at a time and work the dough until it is easy to shape. Shape into a log, 12-14 inches long. Wrap the dough in plastic wrap and chill for at least 3 days. * You can also freeze the dough. When ready to use, cut the log into 15 slices. Mix granulated sugar and 10x sugar together and us it to roll the dough. Roll each slice into an 8 “ circle. Spread filling in the outer edge of the circle, not too much and not to close to outer edge. Cut each circle like a pizza, into 8 pieces. Roll the outer edge toward the pointed end. Bake on sheet lined with parchment paper at 375 degrees for about 15 min. Adjust the tem. and baking time to your individual ovens.

Prune Filling (from Joy of Baking)

1 lb. dried prunes 1 tsp. cinnamon

1/2 c. sugar 1 tsp. vanilla

Boil prunes til tender. Drain and cool. Chop into small pieces add sugar, cinnamon and vanilla. Stir. You can put it in blender to make smooth.

Apricot Filling (from cooks.com)

1 lb dried apricots 1 c. sugar

2 c. water Pinch of cinnamon

Boil apricots and water til partially soft. Add sugar and cinnamon. Mash. Put back on stove to simmer til thick. Once cooled down, Steph put it through the blender.

Walnut Filling

1 lb. walnuts – ground – can use pecans

1/2 c. sugar

1/2 c. honey

2 tsps. cinnamon

egg whites mixed til frothy

Use as much of the egg whites that you need to mix the nuts so you can spread on the dough.

Keep refrigerated.

Steph suggests that you can use any filling you want. The three provided here are considered the standards for Kolachkis.

You will love these recipes and I so appreciate Stephanie’s willingness to share them with all of us. I know you will love them too. As for the Babushkas…I just love these ladies!!

PARLA COME MANGI!

Comments are welcome in the “Speak Your Mind Area” beneath this post online.

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Food Photos By Tommy Hanks Photography