Easy Cinnamon-Almond Biscotti

Easy Cinnamon Almond Biscotti

(makes about 30)

These are EXCELLENT! However they are not the extra tough-crisp biscotti, but instead have a very nice firm cookie texture.

NOTE: If you follow the recipe below yours will be a pretty medium-golden color. I added an extra teaspoon of Vietnamese Cinnamon to those in the picture at the request of the cinnamon-lover I was making them for. (Personally I prefer the recipe just as written!)

I've made these many times to rave reviews, they make a very nice gift. I always include them in my Christmas Cookie Baskets.

This time I dipped the bottoms in melted chocolate; some in White Chocolate, and some in Semi-Sweet Chocolate, and allowed the chocolate to cool and harden (chocolate-side-down) on silicone baking liners. But they are absolutely delicious plain without the chocolate, too.

If you make them I hope you enjoy them as much as my family and friends do.

Ingredients:

¾ cup butter, softened

1 cup granulated sugar

2 eggs

1 ½ teaspoons vanilla extract

2 ½ cups all-purpose flour

1 teaspoon cinnamon

¾ teaspoons baking powder

½ teaspoons salt

1 cup sliced or slivered almonds

Sanding sugar or regular sugar and more cinnamon for rolling logs

Directions:

Preheat oven to 350 degrees F (175 degrees C).

Line a sheetpan with parchment paper.

In a medium bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. Stir in the almonds. Sprinkle the sugar/cinnamon mixture evenly over the parchment lined baking pan.

Divide the dough equally into two (while it's still in the bowl) and place on the parchment paper forming and rolling them into logs (about 12 inches long) making sure they're covered with the sugar/cinnamon mixture. Don't worry about removing any excess sugar, from the baking pan, it's fine to leave it on the parchment.

Leave them in a roll shape and DON'T flatten. Place logs on baking sheet, and bake in a preheated oven, for 30 minutes, or until the edges are golden.

Remove from oven to cool just 5 minutes (no longer) on the pan.

REDUCE oven temperature to 250 degrees. Use a chefs knife to carefully slice, pushing straight down, (rather than sawing) the loaves, diagonally, into ½ inch thick slices.

Return the slices to the baking sheet on their sides. Bake for 10 minutes, at 250 degrees, turn pieces over and cook 10 more minutes on the other side.

Turn them upright and TURN OFF the oven and just leave them sit in the oven for an additional 4 to 5 HOURS or longer. Cool completely, and store in an airtight container at room temperature. They stay fresh for a month if stored properly. such as an airtight tin, lined with waxed paper. These freeze exceptionally well.

Adapted from Allrecipes

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Grilled Shrimp with Saffron-Chipotle Cream Salsa

Grilled Shrimp with Saffron-Chipotle Cream Salsa

Servings: 6

I N G R E D I E N T S

2 pounds large shrimp (about 36 shrimp), I butterfly and flatten them in the shell so the marinade can penetrate.

At least 6 bamboo skewers (I use 2 parallel skewers per serving, for more stability.

Marinade ingredients:

4 to 6 limes (depending upon size)

1 tablespoon kosher salt

1/2 tablespoon white pepper

1 tablespoon garlic powder (or 4 to 5 fresh garlic cloves, minced)

2 tablespoons chile powder, such as ancho powder or chipotle powder

To serve: Saffron Chipotle Salsa (recipe below)

Directions:

Make the marinade:

Mix lime juice, salt, pepper, garlic and chile powder in a heavy zip-lock bag. Add the shrimp and marinate (with shell intact) for one hour in the refrigerator. After marinating, thread 6 shrimp on the skewers.

Prepare & preheat a grill; outdoor, stovetop (or broiler)

Grill each skewer for about 3 minutes on each side, or until the shrimp turn pink. After all shrimp are cooked, serve them with the Cream Salsa. Shrimp may be peeled before serving ~ but for a casual meal I serve them right from the grill. Serve with the saffron chipotle salsa.

Chipotle-Saffron Cream Salsa

Servings: 6

NOTE: Below is the recipe the way it was shared, my changes are listed beneath the recipe.

I N G R E D I E N T S

1 tablespoon extra virgin olive oil

1 tablespoon butter

1 chipotle chile in adobo sauce, mashed

1 cup heavy cream

2 cups good white wine

1/4 tablespoon ground saffron

Salt and pepper

Directions:

Heat the olive oil and butter in a frying pan. Add the chipotle and heavy cream to the pan. When the mixture comes to a boil add the white wine, saffron, and salt and pepper. Allow to come to a boil again, lower the heat and leave at low heat for 2 more minutes. Keep the salsa warm until ready to serve.

My Notes:

I prefer a thicker sauce~ Following the above directions, I change the amounts of ingredients:

• Reduce wine to 1/4 cup
• Reduce saffron to 1/4 teaspoon (I use whole saffron; crumbled, not ground)
• If you prefer a milder salsa use 1/2 of a chile instead of whole.

I allow the sauce to simmer over very low heat to thicken for several minutes, stirring occasionally with a silicone spatula. Sauce may be strained/sieved to refine sauce if desired.

Recipes adapted from Zivaz Mexican Bistro

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Fresh Strawberry Granita

Fresh Strawberry Granita
Adapted from Bon Appétit May 2005

1 cup hot water
3/4 cup sugar
2 tablespoons fresh lemon juice
3 cups halved hulled strawberries (1 pound whole berries) plus additional berries for garnish

Add first 3 ingredients to food processor bowl fitted with the metal blade; process until sugar dissolves.

Add 3 cups strawberries in processor until smooth.

Add sugar syrup and blend until combined.

Pour mixture into 13x 9x 2-inch nonstick metal baking, or tempered glass pan (such as Pyrex, or Corningware.)*

Freeze until icy around edges, about 25 minutes. Using fork, stir icy portions into middle of pan. Freeze until mixture is frozen, stirring edges into center every 20 to 30 minutes, about 1 1/2 hours.

Using fork, scrape granita into flaky crystals. Cover tightly and freeze. (Can be made 1 day ahead. Keep frozen.)

To serve: scrape granita into bowls, garnish with additional strawberries if desired.

Notes:

Recipe can easily be halved and frozen in a smaller pan.

(I used a large square "Glad" container with lid)

I streamlined the original recipe and simply prepared the mix in the food processor bowl.

I substituted 1/2 of the sugar with Spenda to cut the sugar content.

It's a light, refreshing treat ~ and no fat. :)

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Parmesan-Pine Nut Crackers

Another recipe from one of my current favorite cookbooks ~





Essentially a shortbread recipe flavored with good Parmesan cheese.

I made mine with aged Parmesano Reggiano which is drier than younger Parmesan.

If you use the younger, moister parmesan your crackers will spread more than mine did.

Either way, the flavor and texture is divine ~ perfect with your favorite beverage or as a good offering on the cheese or fruit platter.

In Peggy's version each cracker is adorned with a single pine nut ~ I made some that way, and some with tiny tips of fresh thyme, others with a pinch of Piment d'Espelette (the spicy red pepper powder from the French Basque country.) Since I changed the recipe, I renamed them:

Crisp, Buttery Parmesan Crackers

Makes about 5 dozen depending upon how you slice the crackers, and how thick the logs are.
(I halve the recipe)

2 cups all-purpose flour
1/2 teaspoon salt
Dash of cayennne pepper
1 cup (2 sticks) butter, at room temperature
1 pound Parmigiano-Reggiano cheese, grated
60 pine nuts (1/4 ounce)

Sift the flour and salt together in a bowl. In a separate bowl cream the butter and cayenne together with an electric mixer; add one cup of cheese at a time until all is incorporated and well blended.

Add in the flour mixture and mix well.

Shape the dough into 3 logs, 1 1/2 -inch diameter each. Wrap in plastic cling film and refrigerate until firm.

When ready to bake ~ preheat oven to 400* (F)

Remove one log from refrigerator (keep the others refrigerated until ready to slice and bake), cut the log into 1/4-inch-thick-slices.

Place on ungreased baking sheets, leaving at least 1/2 inch between the slices.

Press a whole pine nut into the center of each slice. Bake until light brown (about 8 minutes.)

These can burn easily so I begin watching them at about 5 minutes. Cool on wire racks.

Delicious freshly baked, or can store in an airtight container.

You can form the cheese dough logs a day or two ahead and simply slice and bake as you want to use them.

If you try them, I hope you like them, too.

Psst... It's a terrific cookbook!

Check it out:

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Gnafron

Gnafron
4 to 6 servings, depending upon the size of ramekins used

An unusual dish from Lyon, France; a tender flavorful flan baked within leafy greens, and served with a delightful Garlic Cream.

Perfect for a light lunch, dinner, or an appetizer ~ don't limit the delicious Garlic Cream to only this recipe; it is fabulous on vegetables and simply prepared chicken or fish, too!

Adapted from “Simple Soirees” by Peggy Knickerbocker
Recipe yields 6 ramekins

For the Gnafron

2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 carrot, diced
½ pound andouille sausage or other distinctively flavored, spicy sausage, finely chopped
1 medium onion, minced
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
1 bay leaf
Salt and freshly ground black pepper
Splash of white wine
1 Napa cabbage, separated, tough parts of the core removed (16 to 20 leaves)*
2 tablespoons unsalted butter for greasing the ramekins
4 large eggs
¼ cup heavy cream

For the Garlic Cream

3 cloves garlic
Pinch of sugar
Pinch of salt
Splash of white wine
½ cup heavy cream

To make the Gnafron~

Melt the butter in the olive oil in a heavy saucepan, add sausage, carrot, onion, thyme and bay leaf. Season with salt and pepper. Simmer slowly for 15 minutes; as the mixture becomes dry add the white wine. Allow to simmer for another 5 to 10 minutes; remove pan from hat and allow the sausage mix to cool for about 10 minutes.

While the sausage mix is cooking, bring about 4 cups of water to a boil in a deep skillet or pot. Salt generously, reduce heat to simmer and blanch the cabbage leaves (tender parts only)* a few at a time. Remove with tongs and allow to drain and cool on clean kitchen towels.

Butter interiors of 6 small ramekins, or soufflé dishes with butter. Line the dishes with cabbage
leaves allowing them to overlap so when the egg-sausage mixture is spooned into them they can be folded over to enclose the filling.

In a medium-sized bowl, beat the eggs with the cream, add a bit of salt and pepper. Stir the
cooled sausage mixture; mix well. Divide the mixture among the lined ramekins and fold the
overlapping leaves over the top. Do not be concerned if the mixture leaks out around the leaves.

Preheat oven to 350* (F)

Place the ramekins in a deep baking pan, large enough to hold them all. Pour warm water around them so it comes ¾ of the way up the sides of the ramekins.

Place the pan in the oven and bake for about 1 hour (begin checking at 30 minutes; mine were done in 45 minutes. When they are done, the Gnafron will be set and the top will be firm to the touch. If the tops begin to brown place a sheet of foil loosely over the tops. It’s okay if the tops get golden brown.

To make the garlic cream:

While the Gnafron bakes, make the garlic cream. In a small heavy pot combine the garlic, sugar, salt and splash of water; cook over medium low heat for a few minutes. Add a splash of dry white wine; continue to cook for about 5 minutes. Turn off the heat and allow the garlic to steep in the cream until the Gnafron come out of the oven. Reheat the garlic cream over low heat (it will be thin); remove and discard the garlic.

To serve, run a knife around the sides of the ramekins to loosen the mixture. Turn out onto a platter or individual plates (or serve right in the ramekins.) Serve with a little garlic cream over the tops.


*Note on blanching the cabbage leaves: I blanch the leaves whole, then when they have drained and cooled, cut a “v” to remove the tough core part (center rib) of each leaf (cutting them out afterwards makes the leaves easier to handle and not as apt to tear while blanching.)

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Deep Dark Mahogany Glazed Wings

Deep Dark Mahogany Glazed Wings

1 pound (or more) chicken wings, disjointed with tip sections reserved for another use (or discarded)

For the baking sauce, may be doubled or tripled, etc.

(I usually double, for extra sauce):

6 Tablespoons Dark Soy Sauce (Kikkoman, for example)

2 Tablespoon Dry, Pale Cocktail Sherry (not sweet sherry)

3 (or more) Tablespoons granulated sugar

2 to 3 cloves garlic, smashed

3 sliced, peeled fresh ginger (about the size of a quarter)

1 to 2 teaspoons vegetable oil

Preheat oven to 400 * (F)

Method: Line a shallow baking pan with foil, and spray with non-stick cooking spray (or brush lightly with vegetable oil), to facilitate easy clean up.

Combine all sauce ingredients in a saucepan and bring to a boil, cook just until sugar dissolves. Allow to cool a bit.

Arrange wing pieces in a single layer on the foil lined pan. Pour the sauce mixture over all, and turn to coat pieces to coat evenly.

Place the pan of wings in the hot oven, turning from time to time, and spoon

sauce over to keep them moist.

Bake for 30 to 45 minutes until completely cooked through and tender.

May be placed under a hot broiler for a few minutes if you like crisper skin.

Watch carefully, as they burn easily.

Serve hot, warm, or at room temperature, garnished with thinly sliced scallions,

chives, and/or a sprinkle of sesame seeds.

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Gaufrettes ~ French-style Waffle Cookies with Salted Caramel Filling

Gaufrettes ~ French-style Waffle Cookies
with Salted Caramel-Cinnamon Filling

(The number of cookies this will yield depends upon the diameter of your pizelle or stroopwafel
iron.)


I find this dough easiest to mix in my stand mixer, the first stage requires several minutes of beating, then the addition of the flour makes the dough very stiff ~ so I allow the machine to do the work.

INGREDIENTS:

3 large eggs
1 cup sugar
1 teaspoon vanilla extract
1 cup (2 sticks, or 8 ounces) unsalted butter, melted and cooled to lukewarm
4 cups all-purpose flour

Directions:

Beat the eggs with the sugar and vanilla until the mixture turns fluffy and very pale, and forms a ribbon that holds its shape.

Add the melted butter and mix well.

Sift in the flour, a little at a time, and mix well to form a smooth dough.

Next, allow the dough to rest. (I leave it right in the mixing bowl and cover the top of the bowl with a clean, barely damp kitchen towel) Allow dough to rest for about 2 hours at room temperature (I've used it at 1 1/2 hours with no problem.)

With your hands, roll the dough into balls, 1-1/2 inches in diameter

Bake in a hot pizelle iron (or stroopwafel iron) he smallest grids until the cookies are golden brown and crisp. Let the cookies cool on a rack and fill when cool; store in airtight containers.

Note: These wafers are delicious without the filling, too.

For The Filling:

1 1/2 cups packed brown sugar
1 cup unsalted butter
1 teaspoon ground cinnamon
6 tablespoons dark corn syrup (I've used light corn syrup; no notable difference)
1/2 cup finely ground hazelnuts, optional*

Coarse sea salt (optional)

To Make Filling:

In a saucepan boil the brown sugar, the remaing one cup of the butter, cinnamon, and dark corn syrup until it reaches the soft ball stage (234-240 degrees F 112 -115 degrees C). Stir in ground hazelnuts at this point, if using.

To assemble the cookies:

Best to spread the filling and assemble one at a time, to assure top wafer wil adhere to the filling.
Allow cookies to cool, spread warm filling on one wafer; sprinkle a tiny pinch of coarse sea salt over filling (if desired), top with second wafer. Continue until all wafers are used. When cool store in an airtight container.

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Greek Style Baby Back Pork Ribs ~ From My Friend Ann

If you like pork ribs, I'll bet you'll love these as much as my family and I do!

The recipe is from my friend Ann, at Thibeault's Table .

You must check out Ann's blog ~ it is loaded with excellent recipes.

Thibeault's Table Greek-style Baby Back Pork Ribs

Home Cookin Chapter: Recipes From Thibeault's Table

1 or 2 Racks of Baby Back Pork Ribs

2 to 3 garlic cloves

dried oregano

Juice of 1 to 2 lemons

Lemon zest (Optional)

salt and pepper

Mince garlic and press with back of knife to turn into a paste. (or use a microplane)

Rub ribs with garlic, rub on oregano, salt and pepper and lemon zest ifusing. Squeeze juice of whole lemons over ribs a few hours before cooking.

Note: These can be marinated earlier in the day or overnight, but do not add the lemon juice until a few hours before grilling or the lemon will change the texture of the meat.

If using a gas or grill: Heat grill to high (both sides) Place ribs on one side of grill and turn that side off.

If using a charcoal grill: Use the indirect method of grilling (meat not directly over the fuel source.)

Cook, turning occasionally until ribs are tender.

Each grill will vary, but on Ann's (and my) grill (using the INDIRECT cooking method)

they take about 45 minutes to an hour depending on the size of the ribs.

They may take a little less time, or a little longer; depending upon your grill.

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Italian Wedding Soup ~ Barefoot Contessa's

We really like this one ~ very satisfying, yet not too filling. In a word? Delicious!

Italian Wedding Soup
Adapted from : "Barefoot Contessa Back to Basics"
8 servings

Note: I have substituted ground turkey, and turkey sausage in this recipe with great success. I use orzo pasta.

Ingredients
To make the meatballs:
3/4 pound ground chicken
1/2 pound chicken sausage, casings removed
2/3 cup fresh white bread crumbs
2 teaspoons minced garlic (2 cloves)
3 tablespoons chopped fresh parsley leaves
1/4 cup freshly grated Pecorino Romano
1/4 cup freshly grated Parmesan, and more for serving
3 tablespoons milk
1 extra-large egg, lightly beaten
Kosher salt and freshly ground black pepper

For the Soup:

2 tablespoons olive oil
1 cup minced yellow onion
1 cup diced carrots (3 carrots), cut into 1/4 inch pieces
3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces
10 cups homemade chicken stock
1/2 cup dry white wine
1 cup small pasta (I use orzo, but any tiny pasta will do)
1/4 cup minced fresh dill
12 ounces baby spinach, washed and trimmed

Directions

Preheat the oven to 350 degrees F.
To make the meatballs~ place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon or small portion scoop, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (Makes about 40 meatballs.) No need to strive or perfection, they needn't be perfectly round. Bake for 30 minutes, until cooked through and lightly browned. Set aside.

While meatballs ar baking, prepare the soup broth: heat the olive oil over medium-low heat in a large pot. Add the onion, carrots, and celery and saute until softened, about 5 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste, and add salt and pepper if needed; I always add a big squeeze of fresh lemon juice to heighten the flavors.

Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted.

Ladle into soup bowls and sprinkle each serving with extra grated Parmesan. Really good with garlic bread!

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White Gazpacho ~ Slightly Sweet & Tangy

White Gazpacho ~ Slightly Sweet & Tangy
Makes 4 cups

I made this for a Garden Party Buffet we gave last summer; it was perfectly refreshing and very popular. It's also vegetarian friendly.

Different than other white gazpachos than I've had, it is slightly sweet from the grapes, and tangy from the mild vinegars. The almonds and bread add body; I served grape halves and toasted Spanish Marcona almonds on the side so each person could add their own. It's an excellent selection for a party or other gathering as it can be made ahead and kept in the refrigerator until serving time. Keeper!

4-5 slices French bread, (or other good, non-sweet white bread) about 1/2" thick
2 cups water
1/4 of a medium size yellow onion, peeled and chopped (or 6 scallions, white part only)
2 medium cucumbers, peeled and coarsely chopped (English, or regular)
1/2 cup champagne vinegar *(
1/2 cup almond or mildly flavored olive oil
3 tablespoons sugar
2 teaspoons kosher salt
1/2 teaspoon white pepper
1/2 pound green grapes, rinsed and halved, garnish (but don't omit!)
1/2 cup sliced almonds (or blanched whole almonds -or almond halves), toasted

Remove crusts from bread slices. Cut bread into 1/2" cubes to make 2 cups of bread cubes. Put the bread and water into blender with the onion, cucumber, vinegar, oil, sugar, salt and white pepper. Puree until completely smooth.

Chill soup until it is very cold (at least two hours).

Serve it in cold bowls or mugs. Garnish with the green grapes and toasted almonds. Offer more, if desired so each person can add their own.

*For the vinegar: You may use 1/4 cup sherry vinegar, plus 1/4 cup good white wine vinegar, not plain white vinegar as it is too strong. Alternately, substitute 1/2 cup plain (unseasoned) Rice Vinegar.

Note: There are many, many versions of t )his recipe floating around the internet, the one I used in August was inspired by Panera Bread's recipe.

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Nigella Lawson's Fairy Cakes

 
Nigella Lawson's Fairy Cakes
Recipe yields 12 regular size cupcakes

1/2 cup unsalted butter, softened
7 Tablespoons sugar
2 large eggs
3/4 cup self-rising cake flour *
1 teaspoon pure vanilla extract
(May use 1/2 teaspoon almond extract instead of the suggested 1 tsp.vanilla extract.)

2-3 Tablespoons milk
Directions :
Preheat oven to 400 degrees F. (I bake them at 375* F)
Line a 12 cup muffin tin with baking paper cups.


Put all the ingredients except for the milk into a food processor and blend until smooth.
Pulse while adding the milk down the funnel to make for a soft consistency. (I use the full 3 Tablespoons)  It doesn't seem like enough batter, but it will all work out, scrape every bit from the bowl and try to fill each cup equally.

Bake for 15-20 or until they are golden on top. (These are perfectly baked in 14 to 15 minutes @ 375* in my oven) It's best to start checking them at 12 minutes.
Cool on a wire rack, but remove from the tin as soon as possible.
Before you decorate, if desired, slice off any mounded tops so you have a flat surface to decorate. Some don't cut the mounds off, but with Fairy Cakes, I always do... and the trimmings become cook's treat!


For the Icing ~
Note: Some don't like this icing because it hardens in less than a day. I don't mind because the cakes usually don't last an entire day around my house. They are delicious with a soft buttercream, chocolate ganache, or simply softly whipped cream, too.

Icing:

Enough for 12 fairy cakes

1 cup powdered sugar
1 egg white
3-4 drops lemon juice
food coloring, if desired


Mix the sugar, egg white and lemon juice in a small bowl until smooth and creamy, it should have the consistency of heavy cream. Nigella suggest dividing the batch of icing into smaller portions so you can add different colors to each, if you like.


In the cookbook the "Fairy Cakes" are topped with rosebuds and little sugared daisies and fresh berries, so cute! But allow your imagination to take over, these are so much fun to decorate in a number of ways.


* Note: I make my own self-rising cake* flour, using the following guideline:
Mix the following (in the proportions you need):
For each 1 cup cake flour add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt.


Tips:* For some reason, in my experience, these bake up much more uniformly when I use all-purpose flour, rather than cake flour.


I use the full 3 Tablespoons of milk for best cake results, and always bake these in a 375* (F) preheated oven, not 400*.

My Alternate Frosting suggestion:

Extra creamy Buttercream Frosting

1 stick softened butter (4 ounces)
2 cups confectioner's sugar
Enough heavy cream to loosen
Flavoring of your choice (I used 1 teaspoon pure vanilla extract for the icing shown here)
If you choose to use almond extract reduce amount by a scant 1/2 teaspoon.


Blend all ingredients (except cream) together in a medium bowl with an electric mixer. Whip on high speed until well mixed and fluffy, gradually adding enough cream to produce the desired consistency for spreading or piping.


Since this frosting contains cream, the frosted cupcakes should be stored in refrigerator until shortly before serving.

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Completely Edible Flower-Glazed Cheese

Choose cheese with a flat surface (if cheese has rind, it must be edible); Ile de France Brie, or Camembert wheels or wedges, for example.

This recipe is everything you need to decorate and glaze several cheeses.

Ingredients:

2 cups dry white wine (or regular-strength chicken broth)
(Note: Wine will give a clearer, more sparkling aspic glaze than chicken broth)
1 envelope unflavored gelatin powder (Knox, for example)
Chilled, flat-surfaced cheese (any rind must be edible), Ile de France Brie, or Camembert, wheels or wedges are perfect.
Edible decorations ( see suggestions below)

Method:

In a 2 to 3 quart-pan, combine wine and gelatin; allow to stand for 5 minutes. Place over medium heat and stir until gelatin is completely dissolved and mixture is clear.

Place pan in a larger container filled with ice cubes and water, stir liquid occasional until it begins to thicken and looks syrupy. It it becomes too firm, reheat to soften, then chill again until syrupy.

Place cold cheese on a wire rack in a shallow rimmed pan. Decide upon a pattern/decoration.

Spoon a coat of aspic over top and sides of cheese; when slightly tacky ( 1 to 3 minutes), decorate as desired with the flowers, leaves/herbs. Refrigerate entire pan (with rack and cheese) uncovered for 15 minutes.

Spoon more aspic over top and sides of cheese to cover all. If desired add one or two more coats of glaze, refrigerating after each layer is added.

When cheese is completely covered with glaze, invert a bowl over cheese without touching surface until ready to serve. Can be prepared up to 36 hours in advance of serving.

NOTE: Choose edible, organic, pesticide-free blossoms, herbs, or greenery ~

Flower suggestions~ Pansies, violas, rose petals, primrose, geranium, carnation, calendula, nasturtium, violets, strawberry blossoms.
Greenery suggestions ~ Chives, dill, sage, thyme, tarragon, rosemary, watercress, cilantro, parsley.

After rinsing and blotting dry, store leaves and flowers in plastic bags in refrigerator until ready to garnish the cheese.

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Spring Pea Soup with Bacon

Chilled Spring Pea Soup

by Gordon Ramsay

from

Chef for All Seasons

(Ten Speed Press, 2000)

Serves 4 as a first course

I made a few changes which are noted below.

Directions:

4 ounces lightly smoked sliced bacon *
2 shallots, sliced
2 tablespoons olive oil
1 pound fresh peas in pods, shelled
2 tablespoons dry white wine
4 cups vegetable stock or light chicken stock

Water *
1/2 cup heavy cream, plus a little extra for serving

Sea salt and freshly ground black pepper

Reserve 4 slices of bacon and chop the rest. *

Place the chopped bacon in a saucepan with the shallots and oil.

Heat until sizzling, then sweat over a low heat for about 5 minutes.

Add the peas and cook for a further 2 to 3 minutes.

Pour in the wine and cook until it has evaporated.

Stir in the stock and 1 cup of water, and bring to a boil. Season with salt and pepper, and simmer for 15 minutes. Blend in a food processor or blender until smooth, then pass through a fine sieve into a bowl, rubbing with the back of a ladle. Leave to cool and then refrigerate.

Meanwhile, bake the reserved bacon on a rack, placed in a shallow, rimmed baking pan and bake at 350* (F) until as crisp as you like. Keep warm.

When the soup is well chilled, taste and adjust seasonings.

Whisk in the cream. season again as necessary.

Serve in bowls with a little drizzle of chilled cream on top ,

garnish each with a warm bacon slice bacon.

My changes:

• I use a 16 ounce bag of frozen green peas
• I barely cooked the peas until they were thawed and warmed.
• I omitted the 1 cup of water.
• I did not pass the soup through a seive, instead I whirred it in the blender on high a bit longer until it was perfectly smooth. (The choice is yours.)
• I reduced the amount of bacon to 5 slices as I didn't care for the bacon cooked with the peas and whizzed up in the stock, it gave the soup an odd flavor, in my opinion.
• Instead I baked the slices, and crumbled one into the soup before serving, I used the remaining four as garnish, as indicated.

Chef for All Seasons

Click the link above to read more,

or purchase "A Chef for All Seasons"

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Basic Crêpe Recipe

Here the crêpes are filled with cottage or ricotta cheese and served with fresh strawberries, sweetened strawberry sauce and Chantilly Cream.

~*~*~*~*~

The recipe I usually use for crêpes is based on Julia Child's recipe; I prefer to make the batter a couple of hours ahead of making the crêpes but if you are in a time pinch, even 1/2 hour of resting will help.

Crêpes Ordinaire

Ingredients:
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted

Directions:
1. The batter:

You can whisk the batter ingredients by hand, but it is much quicker to mix in an electric blender; whiz the liquids and eggs in the blender container, then gradually add the flour and allow to blend for about 30 to 60 seconds. Scrape blender container if necessary so all flour is combined.

Set aside at room temperature for one hour, or refrigerate up to 24 hours until you are ready to make the crêpes.

2. To cook the crêpes:

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.

Julia taught us that the first side to cook is considered the "public" side ~ it is the more attractive presentation side, so you may want to keep that in mind when you serve your crêpes.

For an excellent tutorial and more information about crêpes you can refer to a number of Julia's cookbooks for highly detailed instructions ~ for example page 531, in "From Julia Child's Kitchen", etc.

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Chocolate Cookies with White & Semi-Sweet Chips

This recipe was given to me by one of my cousins a number of years ago, I have no idea where it orginated. It's been tweaked along the way. They are a very nice change from regular chocolate chip cookies.

The dough freezes very well, you can have warm cookies on demand~ just shape the dough into 1-inch balls, freeze on wax paper, or parchment lined baking sheets until hard, then pack in sealable plastic bags or containers. When ready to bake, follow recipe (preheat oven and bake until crisp around edges, and soft in the center.)

These are good cookies to use in ice cream sandwiches, too. I make them a little larger than described in the recipe.

Buttery Chocolate Cookies with White & Semi-Sweet Chips
Yields 2 dozen ~ 3-inch cookies

1/2 cup butter, room temperature
1/2 cup light brown sugar
1/4 cup white granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 Tablespoon Kahlua, optional
1 cup all purpose flour
1/4 cup Dutch-processed cocoa powder (I use Droste)
1/2 teaspoon baking powder
1/8 teaspoon salt
1 1/2 cups white chocolate chips or chunks (I switch out, sometimes using half semi-sweet, and half white chunks or chips.)


Preheat oven to 350 degrees (F)

Place rack in center of oven. Line two baking sheets with parchment paper or silpat liners.

Sift or seive the cocoa powder, flour, baking powder, and salt together. (Set aside)

In the bowl of electric mixer (or with a hand mixer), cream the butter and sugars until light and fluffy (2-3 minutes). Add the egg and vanilla extract and beat until completely blended. Add the flour mixture and mix just until incorporated. Fold in the the chocolate chips.

Using a small ice cream scoop or two spoons, place about 1 1/2 tablespoons dough on the prepared baking sheet, spacing about 2 inches apart.

Bake for approximately 8 to 10 minutes or until the the cookies are still soft in the center but are firm around the edges.

Remove from oven and allow cookies cool on baking sheet for about 5 minutes, then transfer the cookies to wire rack to cool completely. They will be slightly crisp around the edges when just fresh, but will soften a bit upon standing.

Makes about 24 - 3 inch round cookies.

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Meyer Lemon Pots de Crème

Note~ This recipe was designed for Blood Oranges, so I increase the sugar depending upon the tartness of the lemons.

Regular lemons can be used in this recipe, again, increase the sugar, and if desired a splash of orange juice can be added to mellow the tartness a bit.

Ingredients:

1/3 cups sugar (add more up to double if lemons are very tart)
1 whole egg
4 egg yolks
1 1/4 cups heavy cream
1/2 cup Meyer Lemon juice, regular lemon juice, or blood orange juice
(if using blood orange juice, add 1 tsp. lemon juice)
1 teaspoon grated rind from the citrus you are using

Preparation:

Heat oven to 325-degrees F.

Bring a kettle or pot of water to a boil.

In the meantime, in a medium size blow, whisk egg yolks, whole egg, citrus juice, sugar and cream, beating until sugar dissolves.

Pass the mixture through a strainer to filter out any pulp; stir in the zested rind.

Place 4 ramekins in an 8x8 baking dish. Pour or ladle the mixture evenly between the ramekins.

Pour enough boiling water in the pan to come halfway up the sides of the dishes and cover the baking dish with aluminum foil.

Place on a middle rack in the oven and cook about 40 minutes; the custard should be just set around the edges, and a little jiggly in the centers when the pan is moved.

Remove the ramekins from the pan and allow them to cool on a wire rack.

Chill the puddings in the refrigerator for at least 2 hours and as long as 24 hours.



Recipe adapted from about.com

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Utterly Decadent Warm Chocolate Ganache Sauce

One of the most simple and decadent dessert sauces I know of ~
and it's so simple to assemble. Fair warning though, it can be addictive!

Wonderful for sundaes, parfaits, profiteroles, a drizzle for pound cakes, as a fruit dip, etc.

You can flavor it with different liqueurs to change the flavor if you like. Sauce will thicken
as it cools.

CHOCOLATE GANACHE SAUCE

1/2 cup whipping cream
2 tablespoons light or dark corn syrup
6 ounces bittersweet chocolate or semisweet chocolate, chopped

In a heavy medium-size saucepan, bring cream and corn syrup to a simmer; remove from heat; Add chocolate; whisk until melted and smooth; Pour into a small container and refrigerate until ready to use; When ready to use heat slightly to soften the chocolate until it is the consistency you prefer.

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Asparagus & Lemon Risotto

The recipe I used this time is from British chef Nigel Slater, from his BBC television program "The Kitchen Diaries."

Asparagus and Lemon Risotto
Serves 2 generously


Nigel's notes: "You could use vegetable stock instead of chicken stock. The flavour will be much the same, but your risotto will lack the soul, not to mention the silky texture, that can only be achieved with a fine, gelatinous chicken stock. "


Ingredients:



50g/1¾ ounces butter

1 small onion, finely chopped

200g/7 ounces arborio rice

125ml/4½ fluid ounceswhite wine or white vermouth

1 litre/1¾ pints hot chicken stock

400g/14 ounces asparagus, chopped

salt and freshly ground black pepper

2 lemons, zest and juice

3 tbsp grated parmesan


Method:



I keep the stock/broth on a low flame near the risotto pan, it is crucial that the stock/broth be hot when stirring into the rice.



Melt the butter in a wide, high-sided pan over a very low heat. Peel the onion and chop it finely. Don't fry the finely chopped onion, instead allow it to soften in the butter, stirring from time to time so that it does not brown but instead becomes "translucent and silky".



Stir in the rice, folding the grains over briefly in the butter with a wooden spoon. Pour in the wine or vermouth and allow it to gently simmer until the wine has nearly all evaporated. While the wine is reducing slice asparagus into 1/2 to 3/4-inch pieces. (I reserve all of the tips for garnish, steam or microwave them until just crisp tender, and still bright green.)



Add a large ladleful (about 8 ounces) of hot stock to the rice, turn the heat up a bit, then let the liquid almost disappear before adding the pieces of asparagus and a second ladle of stock. Continue adding the stock as it boils down to almost nothing.



Stir the rice often, grating and squeezing the lemons as the rice is cooking.



Season with salt, pepper, the lemon zest and juice and continue cooking till the rice is creamy but has a bit of texture left in it. Stir in the cheese and eat immediately.







Recipe adapted from Nigel Slater.

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Creamy Lemon Vinaigrette and Dressing

I've given two recipes here, both from my mother's extensive recipe files.

The first contains raw egg yolk ~ if that is a concern, I suggest using the second recipe which utilizes mayonnaise instead of the egg yolk to give body and thickness to the dressing instead.

Both are perfect when you want a non-sweet Creamy Lemon Vinaigrette, or Dressing ~ excellent on lettuce greens, endive, crudite, shellfish or simply prepared chicken or fish. I serve them with Salad Niçoise .

Creamy Lemon Vinaigrette
(I usually double this recipe if it is to be used within two days.)

Ingredients

1/2 large egg yolk
2 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil
2 tablespoons heavy cream
Salt and freshly ground pepper

In a small bowl, whisk the egg yolk with the lemon juice. Whisk in the olive oil and cream. Season with salt and pepper.

Store, covered, in refrigerator until serving time. Use within 3 days.


~ * ~ * ~ * ~ * ~


Lemon Dressing

Ingredients
2 tablespoons fresh lemon juice
2 tablespoons mayonnaise
1/4 cup plus 2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper

In a large bowl, whisk the lemon juice with the mayonnaise. Slowly drizzle in the olive oil, whisking until blended. Season the dressing with salt and pepper.

Store, covered in refrigerator until serving time.




I like to serve this in a small pitcher or bowl along with my version of Salad Niçoise, so each diner can add as much or as little as they prefer.

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Chicken Cacciatore ~ Lidia Bastianich's

Chicken Cacciatore (Pollo alla Cacciatore)
from "Lidia's Italian-American Kitchen" by Lidia Bastianich.

"The caccia in cacciatore means "hunt," so this is chicken hunter's-style. Somewhere along the line, probably on its trip from Italy to America, the hunter's pheasant or guinea hen in this dish was replaced by chicken.

If you don't want to cut up a whole chicken, you can buy pieces. Get all legs and thighs, if that's what you like; they are very good in this dish.

It can be made using only chicken breasts if that's your preference, but to keep the chicken from drying out, you should cut the cooking time in half and reduce the wine to 1/4 cup and the tomatoes to 3 cups."

Ingredients:

2 broiler chickens (about 2 1/2 pounds each, preferably free-range)
Salt
Freshly ground black pepper
All-purpose flour
1/4 cup vegetable oil
1/4 cup olive oil
1 small yellow onion, cut into 1-inch cubes (about 1 cup)
1/2 cup dry white wine
One 28-ounce can Italian plum tomatoes with liquid, crushed

1 teaspoon dried oregano (preferably the Sicilian or Greek type) dried on the branch, crumbled
2 cups sliced white or shiitake mushrooms, about 8 ounces
1 red and 1 yellow bell pepper, cored, seeded, and cut into 1/2-inch strips (about 2 cups total)

To prepare:

Cut each chicken into 12 pieces. With a sturdy knife or kitchen shears, remove the backbone by cutting along both sides. Remove the wingtips. Reserve the backbone, wingtips, and giblets -- except for the liver -- to make chicken stock. Or, if you like, cut the backbone in half crosswise and add it to this dish.Place the chicken, breast side down, on a cutting board and cut the chicken into halves by cutting through the breastbone lengthwise. Cut off the wing at the joint that connects it to the breast, then cut each wing in half at the joint. Separate the leg from the breast. Cut the leg in half at the joint. Cut the breast in half crosswise, giving the knife a good whack when you get to the bone in separate the breast cleanly into halves. Repeat with the remaining chicken.

Season the chicken pieces generously with salt and pepper. Dredge the pieces in flour, coating them lightly and tapping off excess flour. In a wide (at least 12-inch) 5-quart braising pan, heat the vegetable oil with 2 tablespoons of the olive oil until a piece of chicken dipped in the oil gives off a very lively sizzle.

Add as many pieces of chicken to the pan as will fit without touching. Do not crowd chicken; if the skillet is not wide enough to fit all of the chicken, brown it in batches. Remove chicken pieces from the skillet as they brown, adding some of the remaining pieces of chicken to take their place. Remove all chicken from the skillet.

Add the onion to the fat remaining in the pan, and cook, stirring 5 minutes.Pour the wine into the pan, bring to a boil, and cook until reduced by half, about 3 minutes.

Add the tomatoes and oregano, season lightly with salt and pepper, and bring to a boil. Tuck the chicken into the sauce, adjust the heat to a gentle boil, and cover the pan.

Cook, stirring a few times, 20 minutes.In a large skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the mushrooms and peppers, and toss until the peppers are wilted but still quite crunchy, about 8 minutes. Season the vegetables with salt.

Stir the peppers and mushrooms into the chicken pan. Cook covered until the chicken and vegetables are tender, 10 to 15 minutes. Check the level of the liquid as the chicken cooks.

There should be enough liquid barely to cover the chicken. If necessary, add small amounts of water to maintain the level of liquid as the chicken cooks.

Makes 6 servings.


"Note: When you cut up chicken, or anything for that matter, your knife should glide along. If you're struggling, stop for a second and take a look at what you're cutting; you should be cutting between the bones at the joints, not actually cutting through the bones. If you're off target, just wiggle the blade of the knife to get a feel for where the joint is, then make another cut. With practice, you'll get a sense for where the joints lie."

With thanks to my friend Linda, for sharing the recipe.

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Oyster Sauce - Slivered Beef with Vegetables

Oyster Sauce Beef
(Ho Yow Gnow Yuke)
4 servings

1 pound flank steak, or other beef steak

Meat Marinade:
1 tablespoon cornstrch
1 teaspoon sugar (I use less)
1 teaspoon Dry or Cocktail Sherry (not sweet, and not cooking sherry)
2 tablespoons light soy sauce (or dilute regular soy sauce with a little bit of water to dilute the saltiness.)

1 medium yellow or white onion cut into wedges
1 medium green or red pepper, cut into 1-inch chunks
1/4 teaspoon salt
1 tablespoon chicken stock or brth
2 cloves garlic, crushed
2 "coin-slices" of fresh ginger (about the size of a quarter), slivered (optional)
4 tablespoons commercial oyster sauce (I prefer Lee Kum Kee brand)
3 tablespoons oil

Method:
Cut beef across the gran nto 1/8-inch slices ~ I cut into slivers. Mix with meat marinade for 15 mnutes.

Cooking:
Heat wok or large, heavy skillet. Pour 1 tablespoon oil an heat unil almost smoking. Sti fry onion, green or red pepper, and any other vegetables you are using, for 1 minute. Add salt and stock; stir fry until liquid has evaporated. Remove from wok and set aside.

Pour 2 tablespoons oil into wok and brown garlic for 45 seconds. Discard garlic and add beef (and ginger if using.) Stir fry until almost cooked, about 1 minute and
add oyster sauce. Mix well. Add vegetables, stir for a few seconds and serve.*

* I usually don't add the vegetables back with the beef, instead serve them separately ~ the choice is yours.


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Lahmahjoon (Armenian-style Pizza)

These savory "pizzas" are spread with a tomato and lamb topping, then cut into wedges to serve.

They can be served hot or cold, cut into wedges as an appetizer, or put some tender greens, (and other salad makings if you like), in the middle and fold over like a taco for a delicious meal. You can sustitute ground beef instead of ground lamb, if you prefer.



There are several versions/variations of Lahmahjoon. The first time I made it I followed a different recipe, I made my own flatbread but the raw-meat topping was spread on very thinly and allowed to bake to cook throughly right on the bread. But this time I used store bought, fresh naan (Indian flatbread), cooked the topping separately then spread it on thickly and baked the breads on an oiled baking sheet in a hot (450-degree F) oven until hot and slightly crisp.



I like to add some plain yogurt and a few toasted pinenuts when I serve them. Thick Greek yogurt works best. If you have regular yogurt, drain in a paper towel (or cheese cloth) lined sieve/strainer, allow to drain over a bowl for at least 30 minutes or longer, some of the whey will drain out and as it does the yogurt will thicken.

Lahmahjoon
(Armenian-style Pizza)

4 Servings

1 pound lean ground lamb (or beef)
1 1/2 cups finely chopped onion
1/2 cup chopped green bell pepper
1 teaspoon minced garlic
1 (14.5 ounce) can peeled and diced tomatoes
1 (6 ounce) can tomato paste
1/2 cup chopped fresh Italian parsley
1 teaspoon dried Oregano
1 tablespoon chopped fresh mint leaves (authentic, but in winter my garden mint is not of good quality so I omit.)
1/2 teaspoon ground cumin

several shakes of dry Za'tar *
1 pinch cayenne pepper, or a couple of shakes of Tabasc0 (optional, but I always add)
4 authentic Armenian flatbreads, pita breads, fresh naan, or fluffy tortillas

DIRECTIONS

Place ground lamb in a large skillet over medium-high heat. Cook and break into small pieces until mostly browned. Drain any excess grease. Add the onion, green pepper, and garlic. Cook until onion is translucent. Stir in diced tomatoes and tomato paste, then season with parsley, basil, mint, cumin, and if using, cayenne. Simmer for about 5 minutes, mixture should be thick and nearly smooth. Remove from heat, cover, and refrigerate overnight to blend the flavors. (When I'm in a hurry, I skip the chilling step.)

Preheat the oven to 450 degrees F (230 degrees C).

Distribute the lamb mixture evenly over the tortillas, and spread out to the edges. Place the tortillas onto a baking sheet.
Bake for about 20 minutes in the preheated oven. Remove from the oven and place the lahmahjoons onto a large piece of aluminum foil so that two of them are meat side to meat side, then stack the pairs together, and bring the foil up over the top to keep warm. These can be served hot or cold. Cut into small wedges.

*Za'tar seasoning:

For this recipe I simply use Penzey's dry shake, right from the jar. However, you can make your own:

Za'tar
(Recipe from In Mama's Kitchen website)

"Most za’tar is consumed as a condiment, made by grinding hyssop leaves to a coarse, aromatic, brownish green powder then mixing the pwder with olive oil, toasted sesame seeds, sumac, chickpeas, and wheat. If you can't get hyssop, substitute thyme."

1/2 cup dried hyssop (or thyme)
1/4 cup sumac
1/2 teaspoon salt
1/4 cup chopped parsley
2 tablespoons toasted sesame seeds

METHOD
Preheat the oven to 350° F.
Put the sesame seeds on a small sheet pan or pie plate and toast for 6 minutes. Combine hyssop or thyme, sumac, salt, parsely, and sesame seeds and grind into a fine powder in a spice mill. Store in an airtight container for up to 3 to 4 months.

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New York-Style Crumb Cake or Cakelets

New York- Style Crumb Cake
Adapted from “The Foster’s Market Cookbook”

This is rich, and delicious with a cup of coffee or tea. At Foster’s Market it is baked in large jelly-roll pans, then cut into squares to serve.

This recipe makes a large Crumb Cake; for the mini-cakes I cut the recipe in half, and it made nearly two NorPro mini-cheesecake pans (the straight-sided ones with removable bottoms). Fill each well just 1/3 to ½ full; this cake is intended to have plenty of crumb topping in ratio to the amount of cake.

This time I added a few fresh blueberries to half of the cakelet batter before adding the crumble topping.

Make the topping first.

Topping:
5 cups all-purpose flour
2 cups firmly packed light brown sugar
1 Tablespoon plus 1 ½ teaspoons ground cinnamon
1 pound (4 sticks) butter, melted

Combine the dry ingredients in a bowl and blend well. Stir in the melted butter until all the dry ingredients are moistened. Set aside.

Cake:

3 cups all-purpose flour
1 cup sugar
1 tablespoon plus 1 ½ teaspoon baking powder
½ teaspoon salt
2 large eggs
1 ¼ cup milk
¼ cup canola or safflower oil
1 tablespoon plus 2 teaspoons pure vanilla extract
1/3 cup confectioner’s sugar to garnish, optional

Preheat oven to 325-degrees (F)

Grease and lightly flour a 12 by 17 by 1-inch jelly roll pan.

Sift together the flour, sugar, baking powder, and salt in a large bowl.

Combine eggs, milk, oil and vanilla in a separate large bowl and whisk until well blended.

Add the flour mixture to the egg mixture just until the dry ingredients are moist. Do not overmix.

Spread the cake batter evenly in the bottom of the jelly roll pan. Set aside. (Don’t worry if the batter barely covers the bottom of the pan, it is intended to be sparse.)

Sprinkle ALL of the crumb topping evenly over the batter and press-in lightly.

Bake 35 to 40 minutes until cake rises and topping bakes into the batter.

Remove from oven and cool slightly in the pan. You may trim edges if you like, then cut into 2 ½ by 3- inch pieces.

Sprinkle with confectioners’ sugar and serve warm.

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Easy Blueberry-Almond Sticky Buns

Easy Blueberry-Almond Sticky Buns
Makes 12, (The recipe is easily halved)

12 tablespoons (1 & 1/2 sticks) unsalted butter, at room temperature
1/3 cup light brown sugar, lightly packed
1/2 cup sliced or slivered almonds (or pecans, chopped in very large pieces)
1 package (17.3 ounces/ 2 sheets) frozen puff pastry, defrosted

FOR THE FILLING:
2 tablespoon unsalted butter, melted and cooled
2/3 cup light brown sugar, lightly packed
3 teaspoons ground cinnamon
1 cup dried blueberries (or raisins)

Method:

Preheat the oven to 400 degrees. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the nuts evenly among the 12 muffin cups on top of the butter and sugar mixture.

Lightly flour a wooden board or stone surface. Unfold one sheet of puff pastry with the folds going left to right.

Brush the whole sheet with half of the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1½ teaspoons of the cinnamon, and ½ cup of the blueberries (or raisins). Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down.

Trim the ends of the roll about ½ inch and discard. Slice the roll in 6 equal pieces, each about 1½ inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.

Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Allow to cool for 5 minutes only, invert the buns onto the parchment paper (help the filling and nuts out onto the buns with a small silicone spatula, or a spoon) and cool completely.

Recipe adapted from "The Barefoot Contessa"



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Spinach Meatball Minestrone with Tortellini

This soup is most delicious if made the day ahead (if you happen to plan ahead), but it's perfectly good as soon as it's made.

It's best not to add the uncooked tortellini until you reheat it, otherwise they become flabby and mushy. You may need to add a little more stock when reheating as the tortellini tend to absorb the liquid.

Spinach Meatball Minestrone With Three-Cheese Tortellini

Note: I always use Barilla's dried tortellini for this soup, they are just the right size and not too big for the soup spoon. "Three Cheese" (8.9 oz pkg.). The amount to use is up to you; I usually use 1/2 of the package for 1 recipe of soup. You can use the the entire package, but that will likely require more stock.

The meatballs can be made ahead and frozen until you're ready to prepare the soup. I always double the recipe, and freeze half, so I have some on hand, that way the soup can go together in moments. They are also good little appetizer, heated up, and served with warmed marinara sauce!

For the Meatballs:
1 pound ground beef (can also use half ground beef/half sweet Italian sausage)
2 cloves garlic, finely chopped
2 tablespoons chopped onion
About 1/4 cup bread crumbs (fresh or dried)
1/4 cup freshly grated Parmesan cheese
1 large egg, slightly beaten 1 10-oz. pkg. frozen spinach, thawed, squeezed dry
Pinch of nutmeg
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon kosher salt (or to taste)
1/2 teaspoon pepper (or to taste)

Combine all ingredients; lightly mix well with your hands until evenly combined.

Heat 2 Tablespoons olive oil in large soup pot. Make one bite-size patty and brown in olive oil till done. Taste for seasoning and correct rest of meatballl mixture, if necessary.

Form remaining mixture into bite-size (about 3/4 to 1-inch size) balls. Saute in soup pot until brown and done. Remove from pot; reserve pot.

For the Soup:
2 large carrots, sliced 1/4-inch thick
2 celery stalks, sliced 1/4-inch thick
1 medium onion, chopped
1 zucchini, quartered lengthwise and chopped
1 (14- or 15-ounce) can diced tomatoes and juice
1 (15-ounce) can kidney (or cannellini) beans and juice
6-8 cups beef or chicken stock (depending on amount of tortellini used)
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste

1/2 to 1 whole package. (8.9 oz. size) Barilla's dried Three Cheese Tortellini (preferable) OR refrigerated cheese tortellini (such as Buitoni)

For serving:
Freshly grated Parmesan and/or pesto.

Method: Add carrots, celery, onion and zucchini to soup pot, adding more olive oil, if necessary. Saute until tender, scraping up any residual bits left after browning the meatballs.

Add tomatoes, beans, 6 cups stock, basil, oregano, salt, pepper and meatballs. Stir and bring to low boil. Cover, reduce heat and simmer for about 45 minutes.

Taste for seasoning. Stir in tortellini; you may need to add more stock at this point.

Bring to gentle boil and cook just until tortellini is done (al dente).

Serve sprinkled with fresh Parmesan and/or dollop of pesto.

My additional notes: I often add other vegetables to the soup, depending upon what I have on hand; fresh baby spinach leaves, bite size slices of string beans, garbanzo beans, etc.

Recipe is courtesy of chefbeck, a wonderful cook from California who has generously shared numerous delicious recipes.

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Glazed Sesame Almonds

This recipe is from my friend Monique who says the recipe is courtesy of Canadian Living Holiday Baking.

They are soo good! I love to make up batches package in pretty jars or covered candy dishes as little gifts. If your family and friends like almonds, I think you will love these as much as we do.

With great thanks to Monique for sharing the recipe.

Glazed Sesame Almonds

3/4 cup granulated sugar
3/4 cup water
3 cups whole unblanched almonds
2 Tablespoons sesame seeds
1-1/2 teaspoons sea salt
1/4 teaspoon each cayenne pepper and ground ginger

Method:

Line rimmed baking sheet with foil; grease and set aside.

In saucepan, bring sugar and water to boil, stirring until sugar is dissolved. Boil for 5 minutes. Remove from heat.

Stir in almonds; let stand, stirring often, for 5 minutes.

Meanwhile, in bowl, stir together sesame seeds, salt, cayenne pepper and ginger.

Using slotted spoon, spoon almonds into bowl; toss to coat. Discard sugar mixture. Spread nut mixture on prepared pan; roast in 350°F oven, stirring once, until caramel color, about 20 minutes.

Let cool in pan on rack.

If made ahead: Store in airtight container at room temperature for up to 2 weeks or freeze for up to 1 month.)

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