Nut and Raisin Bread

All sliced and ready to toast! 

    This bread is what I call a breakfast treat!  The crumb is very dense and flavorful, plus with the addition of a variety of nuts and dried fruit, it is a meal in one slice.  As it toasts, the aroma is wonderful and enticing.  Toasted, crunchy and warm, it is calling out to be slathered with butter.  Now for that first bite,..... don't delay!  You will want to immediately toast a second piece! 

At lunch or with a glass of wine, this bread is fabulous served with cheese.

As Always,

ENJOY!

INGREDIENTS

3 1/2 cups stone-ground whole wheat bread flour

1 1/2 cups unbleached white bread flour

2 1/2 tsp. salt

1 - 0.6 oz. cake fresh yeast (1 pkg.- 1/4oz./7g active dry yeast)

1 1/2 cups warm water

1 1/2 Tbs. well-flavored honey

extra flour for dusting

1 1/2 cups large raisins( or other combination of dried fruit such as dates, apricots, cherries etc.)

1 1/2 cups toasted and roughly chopped walnuts, hazelnuts, or a mixture

   Mix the flours and salt together in a large bowl.  Make a well in the center.  Mix the yeast, half the water and honey.  Pour the liquid in to the well.  Mix with just enough flour to make a batter, and let "sponge" for 15 minutes.

   Add the remaining water, gradually working in the flour. Work until you have a soft, but not sticky dough.

     Turn the dough on to a floured work surface and knead for 10 minutes.  Sprinkle the raisins and nuts over the dough and knead them in gently.

     Shape the dough into a ball and return to the bowl.  Cover with a damp dish cloth and let rise for 

2 hours or until doubled in size.

    Punch dough down, divide in half, shape into a ball and place on a parchment lined baking sheet. Cover as before and let rise for 1 1/2 hours or until doubled in size.

    Preheat oven to 425 degrees. Slash the top of each loaf two or three times.  Bake for 15 minutes, then reduce the oven temperature to 375 degrees, and bake for another 20-25 minutes.

     Let cool on a wire rack completely before cutting.

Recipe courtesy of The Baking Book by Linda Collister

Snickerdoodle Cookies

         These cookies have got to be in the top five, of favorites for kids!  A plate of fresh baked cookies and a tall glass of cold milk, for an after school snack, or maybe for a Saturday afternoon snack sitting on the back porch. The crinkly cinnamon top, and the snappy tang inside is irresistible! Watch out, once these are baked they will just disappear!

As Always,
ENJOY!

INGREDIENTS
1/2 cup butter
1/2 cup shortening
1 1/2 cups sugar
2 eggs
1tsp. vanilla
1/4 tsp. salt
1 tsp. soda
2 tsp. cream of tartar
2 3/4 cups flour

4 Tbs. sugar
4 tsp. cinnamon

   Cream the butter and the shortening.  Add the sugar and mix well. Add the eggs  and vanilla, beat together.  Add the sifted dry ingredients.  Stir until combined.  Make 1 - 1 1/2 inch balls with the dough and roll in the sugar and cinnamon mixture.  Place on parchment lined cookie sheets.  Leave  enough space between the cookies, because they spread.  Bake at 375 degrees for 10-12 minutes.

Pumpkin Coffeecake/Dessert

                             Just hot out of the oven and the smell is divine.

You can see the dense, moist pumpkin layer, and a rich, buttery and nutty topping.

      At this time of  year, especially when the weather is getting cooler, it is great to bake things.  The kitchen warms up, and the scent of butter or cinnamon fills the air.  This is one of those great recipes that I have been making for over 25 years.  It can be a dessert, topped with whipped cream, or a coffeecake, served in the morning with a great big hot cup of coffee that you can wrap your hands around.  

     Most, baked pumpkin items,  in years past, used to be pumpkin pie or pumpkin bread. I have always loved this recipe, not only because it is delicious but also because it was out of the ordinary.  These days it seems pumpkin has become such a trendy ingredient, that you can find it in almost anything.  Hopefully you have not become overwhelmed with pumpkin items and you will try this recipe. I think you will be delighted.  Every time I make it friends are always requesting the recipe. Most of the ingredients are things you can keep stocked in your pantry.  So, it can easily be something you decide at the last minute to put together.

As Always,

ENJOY!

Filling 

1 large can pumpkin - 29oz.

5 eggs

1 cup sugar

1 tsp. salt

2 tsp. cinnamon

1/2 tsp. cloves

1 can evaporated milk - 12oz.

Topping

1 box yellow cake mix

1 stick butter - melted

1 cup chopped walnuts

   In a large bowl beat eggs, add pumpkin, mix, then and sugar, mix.  Then add salt, cinnamon and cloves(or pumpkin pie spice, if you prefer), mix.  Last add the evaporated milk.  Pour the filling into a greased 9x13 pan.  Melt butter in heat proof bowl.  Add the box of dry cake mix, Stir together to form a crumb topping.  An additional 1/2 cup of AP flour can be added, if you prefer a finer crumb topping. Sprinkle topping over filling.  Sprinkle chopped walnuts over topping.  Bake at 350 for 50 minutes.

Blueberry Streusel Tartlets

                                                   Just out of the oven and cooling!

               Cellophane bags and pretty gold ribbon, now they are ready for the church fair!


    This is what I call - Making Something, Out of a Little "Nothing".   I had a pie in the oven and with the dough scraps I filled some little tart pans.  Added some homemade jam and frozen blueberries and sprinkled the top with almond streusel.  "Et Voila" you have a little something, blueberry tartlets!  They went right into the oven next to the pie.
     The next time you have a tad bit of leftover pie dough scraps try it yourself!  You can add jam, or a half of sliced apple or fruit from the freezer.  Top it off with more dough scraps or crumble or streusel or nuts or even cinnamon sugar.  Be creative and use your imagination. No recipe needed!  My kids love having there own "little pie".

As Always,
ENJOY!

Hazelnut Cookies

             Hazelnut cookies, stacked, tagged and tied.  Ready for our Parish Fair!

    This recipe is an old favorite of mine.  I have been making it for years!  It is an easy do ahead recipe, the type of cookie that used to be called "icebox" cookies.  The dough can be prepared days in advance, rolled into a log and wrapped in wax paper.  Just slice and bake when ready!
    I make this recipe every year for our church fair.  The Granny's kitchen sells baked goods.  They are a special favorite of my friend Sharon! If you don't buy it before she arrives you won't get any!  She loves them so much, she buys them all.  Thank you Sharon for your continued support!

As Always,
ENJOY!

INGREDIENTS
1/2 cup hazelnuts, toasted
1/2 cup butter, room temperature
1/2 tsp. vanilla extract
6 Tbs. brown sugar
5 Tbs. granulated sugar
1 egg
2 cups flour
1 1/2 tsp. baking powder
pinch salt

       Beat butter and vanilla until creamy.  Add sugars and beat again until light and fluffy. Add the egg and mix.   Sift dry ingredients, stir into the mixture.  Add the chopped, toasted hazelnuts, to make a firm dough. Divide the dough, form into two logs 8 1/2 x 2 1/4 inches. Wrap in wax paper and chill until firm. At least 2 hours and up to one week.
      When ready to bake, preheat the oven to 375 degrees.  Using a large sharp knife, cut the log into slices, just under 1/4 inch thick. Arrange them slightly apart on a greased baking sheet. Bake for 15 minutes or until golden and firm to the touch. Cool on racks, store in an airtight tin.

   Recipe Courtesy of :  Baking by Linda Collister

Coconut Macaroons

   Just out of the oven! Toasty and delicious with a delicate soft center.

   All packaged up in cellophane, and tied with a pretty gold ribbon, ready for our parish fair.

   
            Personally, I am a huge fan of coconut, in every form it comes in.  I like it both sweet and savory.   When you happen to have extra egg whites to be used, coconut macaroons are one of my recipes of choice.  If you want to get fancy you can even dip the bottoms in chocolate.

As Always,
ENJOY!

How to Make the Easiest Coconut Macaroons

Makes about 24 cookies

What You Need

Ingredients
3 cups sweetened, shredded coconut
4 large egg whites
1/2 cup sugar
1 teaspoon vanilla or almond extract (see Additional Notes)
1/4 teaspoon salt

Equipment
Baking sheet
Silpat or parchment paper
Mixing bowl
Whisk
Mixing spoon

Instructions

1. Preheat the oven to 350°F. Place an oven rack in the bottom third of the oven and preheat to 350°F. Gather all your ingredients and equipment.
2. Toast the coconut (optional). For deeper coconut flavor and extra-crispy macaroons, spread the coconut on the baking sheet and toast for about 5 minutes, or until just barely starting to show some color. Let cool slightly before using.
3. Whisk the egg whites, sugar, vanilla, and salt. Combine the egg whites, sugar, vanilla, and salt in a mixing bowl. Whisk until the whites and sugar are completely combined and the mixture is frothy.
4. Combine the coconut and egg white mixture. Pour the coconut over the egg white mixture and stir until the coconut is evenly moistened.
5. Shape the macaroons. Line the baking sheet with a silpat or parchment. With wet hands to prevent sticking, shape the coconut mixture into small balls about 1 1/2-inches in diameter. Space them an inch or so apart on the baking sheet.
6. Bake the macaroons for 15-20 minutes. Bake the macaroons until golden, 15-20 minutes.
7. Cool the macaroons. Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Macaroons can be kept in an airtight container for up to a week.                                       Recipe courtesy of: Cooking Lessons from the Kitchn

Penne All' Arrabbiata

   This has become my new favorite pasta!  It is what I consider comfort food.  It is so gratifying to eat and you could go back for plate after plate and never get tired of it.
    Thank you so much to my wonderful Italian friend Lorenzo and his lovely mother, Federica for sharing this family recipe with me.  It has been a huge hit with everyone who tastes it.
    This dish is so delicious, it really only needs some good bread and a salad to accompany it.  Please use lots of bread to mop up the yummy sauce, don't leave one drop on the plate.  If you feel you need an addition of a protein, I recommend some sauteed shrimp, on the side.
     I hope this becomes one of your family favorites, as it definitely has become one of ours!

As Always,
ENJOY!

   A Family recipe for a tasty - and a bit spicey - pasta dish!
    Arrabbiata means 'Angry', thus spicey....

Ingredients (4 people)

- Pasta: 100gr./person: 400 grams total( 16oz. pkg.)(if 'entree' , to have it as a main dish, you may
      want to increase to 500 gr.) Best with penne or maccheroni, not suited to long pasta styles.
- Peeled tomatoes(in can) 400/500 gr. (14.5 oz. can) If using Cento, 28oz., use 1/2 a can.
- Butter 100/120 gr. (1/2 cup)
- Cream 100/120 ml. (1/2 cup)
- Chili pepper finely crumbled or in powder. ( I use equal amounts of Cayenne pepper and red
      pepper flakes.  To taste.
- Crumbled Oregano
- salt and pepper,(just enough)

1) Prepare a large pot of with water and salt, bring it to a boiling temperature, ready for the
      pasta to be cooked.
2) Take the peeled tomatoes and mash them to make a sort of puree.
3) Put them in a pan where you will have melted the butter. The pan has to be large enough for the
     pasta to be poured into it once it is cooked.
4) Let the tomatoes cook for a few minutes, low fire, do not let them fry or crust.
5) Add the cream, salt, pepper, oregano, and chili pepper, as per your liking.  It has to be a bit spicey.
      Don't overcook, it has to become a uniform, soft, puree.  Overall cooking, less than 10 min.
6) To suggest the right balance of tomatoes and cream, you have to add cream to the point the color
       is not anymore 'red' but rather a light 'pink/orange'. A bit like the color of prawns or lobster.
7) In the meantime, you are already cooking the pasta. Make sure to pull it out of its water 1 or 2
      minutes before 'Al Dente'.
8) Put the pasta in the pan, at medium fire and allow the pasta to complete its cooking time while
     mixing and blending the pasta and the tomato puree.

Enjoy!!! Federica

Apple, Radish, and Fennel Salad with Hazelnuts and Mint

   An unusual mix of fruits and veggies, complemented by nuts and herbs, that go together so wonderfully!  It is really fun for your palette to try these flavors together, because they are an unexpected combination of taste and texture.
   This salad can easily be eaten on its own for a delicious light lunch, or to compliment a dinner of fish or chicken. Excellent! Thank you, Tasting Table!

As Always,
ENJOY!

Apple, Radish and Fennel Salad with Hazelnuts and Mint

Recipe from the Tasting Table Kitchen

Yield: 2 to 4 servings

Prep Time: 20 minutes
Cook Time: N/A
Total Time: 20 minutes

• INGREDIENTS
⅓ cup hazelnuts, toasted and finely chopped
2 tablespoons extra-virgin olive oil, divided
Salt, to taste
2 medium apples (such as Golden Delicious or Mutzu), thinly sliced using a mandolin
1 small fennel bulb, tops trimmed, thinly sliced using a mandolin
2 small watermelon radishes or black radishes, thinly sliced using a mandolin
3 tablespoons Champagne or white wine vinegar
1½ tablespoons fresh lemon juice
½ teaspoon grated lemon zest
⅓ cup loosely packed fresh mint leaves, torn
2 ounces pecorino, shaved using a vegetable peeler

 DIRECTIONS

1. In a small bowl, toss the hazelnuts and 1 tablespoon of the olive oil to coat; season with salt and set aside.

2. In a medium bowl, combine the apples, fennel, radishes, vinegar, lemon juice, lemon zest, mint and remaining 1 tablespoon of olive oil. Season with salt and toss, making sure each slice is evenly dressed.

3. To serve, divide ½ of the hazelnuts evenly on 2 plates. Spread the apples, radishes, fennel and mint among each plate and top with the pecorino and remaining hazelnuts.

Pasta with Chickpeas

   Big bowls of saucy pasta are one of my favorite dinners.  This pasta is wonderful, because it makes lots of sauce, almost soup like, but in a really good way.  Perfect for being sopped up with some crusty bread.  These types of pasta dishes are such comfort food for me, I hope they are for you too!

As Always,
ENJOY!

Pasta e Ceci (Pasta with Chickpeas)

Recipe from the Tasting Table Test Kitchen

Yield: 4 servings

Prep Time: 1 hour and 20 minutes
Cook Time: 10 minutes
Total Time: 1 hour and 30 minutes

• INGREDIENTS
1 cup dried chickpeas, soaked overnight and drained
1 fresh bay leaf
1 garlic clove
1 sprig fresh rosemary
1 dried chile de árbol or ¼ teaspoon crushed red pepper flakes
2 tablespoons extra-virgin olive oil, plus more for drizzling
½ medium yellow onion, finely diced
About 1 cup San Marzano tomatoes (about 4 tomatoes), crushed using your hands
Salt and coarse-ground black pepper, to taste
7 ounces dried short-cut pasta, such as tubetti or garganelli
Grated Parmesan, for garnish

 DIRECTIONS

1. Place the chickpeas in a 6-quart saucepan and cover with water by 1 inch. Add the bay leaf, garlic, rosemary sprig, and chile and bring to a simmer, covered, adding ½ cup water as needed if dry, until the chickpeas are soft and creamy, 1½  to 2 hours. Season with salt. Remove and discard the bay leaf and rosemary.

2. In another saucepan, heat 2 tablespoons of olive oil over medium heat. When the oil is hot, add the onions and cook, stirring often, until soft and translucent, about 10 minutes. Add the tomatoes, then season with salt and cook, stirring occasionally, until the tomatoes have thickened slightly, about 8 minutes.

3. Add a ladle full of the chickpea mixture (with the clove of garlic) and puree in a blender until smooth. Add the chickpea puree and the tomatoes back into the saucepan with the rest of the chickpeas and bring to a simmer. Add the pasta and cook, stirring frequently to keep from sticking, until the pasta is al dente and the sauce has thickened, 12 to 15 minutes, depending on which pasta you choose. Season with salt and coarse black pepper. The dish should be creamy and more soup-like than typical pasta with sauce.

4. To serve, divide the pasta between 4 bowls and garnish with Parmesan and a drizzle of olive oil.

Pot de Creme

 
   This is a great do-ahead dessert, and so yummy!  No baking, not cutting, everything is already in its beautiful serving dish or ramekin.  The recipe says 4 - 8oz. ramekins, but I filled 10 - 4oz. ramekins. This dessert is so rich and decadent, that is all you need.  To garnish, it calls for cocoa nibs, I used crushed chocolate covered espresso beans.  Shards of a nutty or sea salt brittle would be equally wonderful.

As Always,
ENJOY!

Pot de Crème

Recipe adapted from Tariq Hanna, Salon by Sucré, New Orleans, LA

Yield: 4 servings

Prep Time: 20 minutes, plus 2 to 3 hours chilling time 
Cook Time: 5 minutes
Total Time: 25 minutes, plus 2 to 3 hours chilling time

• INGREDIENTS
For the Pot de Crème:
¾ cup egg yolks (about 9 eggs)
1 quart heavy cream
½ cup granulated sugar
1 vanilla bean, split lengthwise, seeds removed and reserved
6 ounces bittersweet chocolate (65 percent and up), chopped 
For the Ganache:
6 ounces bittersweet chocolate, chopped 
¾ cup heavy cream, warmed
2 tablespoons Grand Marnier or amaro
For Serving:
1 tablespoon cacao nibs

DIRECTIONS

1. Make the pot de crème: Crack the egg yolks into a medium bowl and set aside.

2. In a small quart saucepan over medium-high heat, combine the cream, sugar and vanilla seeds, and bring to a simmer. Ladle some of the hot cream into the bowl with the egg yolks and whisk constantly to prevent curdling. Return the egg and cream mixture to the saucepan over medium-high heat and continue to whisk until thickened, 5 to 7 minutes. Remove from the heat, still stirring, and add the chocolate all at once. Keep stirring until the chocolate is fully melted and smooth.

3. Divide the chocolate mixture among four 8-ounce ramekins. Chill the pots de crème in the refrigerator until set, 2 to 3 hours.

4. While the pots de crème are chilling, make the ganache: In a small bowl, combine the chocolate and warm heavy cream, and let sit, undisturbed, for 3 to 4 minutes. Stir until the chocolate is completely melted. Stir in the Grand Marnier or amaro, and set aside.

5. Remove the pots de crème from the fridge and top each ramekin with the ganache and a sprinkle of cacao nibs before serving.

Kale, Apple, Walnut and Sumac-Onion Tabbouleh

   Another great accompaniment to Mediterranean food! Grilled meats with baharat spice mix, hummus, yogurt dip, Israeli salad of tomatoes and cucumbers, have all become a part of my regular repertoire, when preparing Mediterranean or middle-eastern foods. I am always looking for new and interesting sides to go with them.  This one hit the spot.

   It was just posted this week on Tasting Table.  It comes from Chef Michael Solomonov, who has adapted many recipes from his native Israel, to ingredients that can be found near him locally. It is very easy and quick to prepare.  I hope you will try it, even if your meal is not middle-eastern.

As Always,
ENJOY!

Recipe adapted from "Zahav: A World of Israeli Cooking," by Michael Solomonov and Steven Cook

Yield: 4 servings

Prep Time: 20 minutes, plus macerating time
Cook Time: N/A
Total Time: 20 minutes, plus macerating time

• INGREDIENTS
For the Pickled Sumac Onions:
1 cup finely diced red onion (½ large red onion)
2 tablespoons red wine vinegar
2 teaspoons ground sumac
¼ teaspoon kosher salt
For the Tabbouleh:
2 cups packed shredded kale
¾ cup finely chopped walnuts
½ cup diced apple (½ Honeycrisp)
¼ cup pickled sumac onions
¼ cup pomegranate seeds, plus more for garnish
3 tablespoons fresh lemon juice
2 tablespoons olive oil
¼ teaspoon kosher salt, plus more to taste

DIRECTIONS

1. Make the pickled sumac onions: In a small bowl, toss the onions with the red wine vinegar, sumac and salt. Let the onions macerate for at least 30 minutes, stirring occasionally. Makes 1 cup. Make ahead: The pickled onions can be made, covered and chilled for up to 3 days.

2. In a separate large bowl, combine all of the tabbouleh ingredients and toss. Taste and adjust the seasoning with salt. Sprinkle with more pomegranate seeds and serve.