Recipes(Hoilday and other ) and Recipe sites

User avatar
polideuce
Posts: 876
Joined: Mon Sep 03, 2007 3:29 pm
Location: Salsomaggiore Terme
Contact:

Postby polideuce » Mon May 04, 2009 5:15 pm

Non so se questa è già stata postata, si tratta di biscotti molto popolari, e secondo me buoni, qui nel nord italia:

"Brutti ma buoni"

Nocciole tostate, 400g
Zucchero, 330g
Uova, 6 albumi
Burro
Farina
Vaniglia, 1 pizzico

Preparazione

Tritate molto finemente le nocciole.
Montate gli albumi a neve soda ed incorporatevi poco alla volta il trito di nocciole, lo zucchero e la vaniglia.
Mettete il composto in una pentola antiaderente e cuocete a fiamma bassa per circa mezz'ora sempre mescolando con un cucchiaio di legno.
Ritirate dal fuoco e distribuite il composto a cucchiaiate, piuttosto distanziate, sulla placca del forno ben imburrata e infarinata.
Cuocete in forno preriscaldato a 170°C per circa 40 minuti evitando di aprire lo sportello.
Ritirate, fate raffreddare, staccate i biscotti con una spatola e serviteli.

Metto anche un'altra ricetta: http://dolciricette.blogspot.com/2006/0 ... dolci.html si tratta di un altro dolce molto diffuso, per questo però potrebbe esserci qualche difficoltà nel reperire alcuni ingredienti (non so quanto l'Alkermes sia diffuso all'estero). Questo è uno di quei dolci che faceva mia nonna, personalmente le preferisco con la crema pasticcera :)

User avatar
polideuce
Posts: 876
Joined: Mon Sep 03, 2007 3:29 pm
Location: Salsomaggiore Terme
Contact:

Postby polideuce » Tue May 05, 2009 8:01 am

Torta di Rose

Per l’impasto:
300 gr. di farina
1 cucchiaio di zucchero
3 tuorli
3 cucchiai di olio
25 gr. di lievito di birra
100 gr. di latte
1 pizzico di sale

Per la farcitura:
150 gr. di zucchero
150 gr. di burro morbido

Preparazione
Su un piano di lavoro sistemare la farina a fontana
In mezzo sbriciolarvi il lievito e sciogliere quest’ultimo con il latte tiepido.
Aggiungere i tuorli, il sale, lo zucchero e il burro, l’olio e impastare.
Ottenere dall’impasto un rettangolo piuttosto sottile.
Intanto preparare la farcitura: lavorare in una ciotolina il burro con lo zucchero fino ad ottenere un composto morbido.
Spalmare la crema di burro sul rettangolo e arrotolarlo come un salame.
Tagliare dal salame dei tronchetti che si disporranno in una teglia coperta con carta forno, a mo’ di fiore.
Lasciare una certa distanza tra i tronchetti e far lievitare fino a quando non si saranno uniti.
Cuocere in forno caldo a 200 gradi per 15 minuti e a 180 gradi per altri 25 minuti.

( http://www.cookly.it/2009/04/torta-rose così vedete il risultato finale, è chiamata "torta di rose" per la sua forma; alcuni consigliano di usare uno spago, o un filo, per tagliare l'impasto farcito in modo che la farcitura non esca...)

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Postby Roby » Fri May 08, 2009 2:46 am

Recipes from the different regions of Italy.

http://www.ricettepercucinare.com/
Roby
"Per raro che sia, il vero amore e' meno raro della vera amicizia."

"As rare as true love is, it is not as rare as true friendship."
- François de La Rochefoucauld

User avatar
polideuce
Posts: 876
Joined: Mon Sep 03, 2007 3:29 pm
Location: Salsomaggiore Terme
Contact:

Postby polideuce » Tue May 19, 2009 4:09 pm

Me ne hanno parlato oggi e confesso ch'io non lo conosco e non l'ho mai assaggiato, ma sembra buono; si tratta di un dolce tipico di Modena :)

http://www.mistercarota.com/specia/spec ... ag=nerio60
Metto direttamente il link perchè vi sono le immagini su come prepararlo

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Postby Roby » Wed Jul 08, 2009 10:55 am

Dishes from Emilia Romagna .... Pamela mentioned in one of her posts.


http://it.wikipedia.org/wiki/Erbazzone

http://www.ciaotours.org/recipes/erbazzone.htm

Italian Appetizers - ERBAZZONE or SCARPAZZONE
Dough:
9 oz. white flour
3 tbs. olive oil
1 oz. lard
salt
Stuffing:
2 lbs. chard leaves
2 eggs
2 oz. lard or pancetta
2 tbs. olive oil
1 oz. parsley
6 tbs. Parmigiano
1 small onion
1 clove garlic
pepper
salt



Clean, wash and drain the chard well and dry thoroughly. Knead the flour with the lard, the oil and warm water to obtain a rather stiff dough. Knead for about 10 mins, wrap in a sheet of wax paper and keep in a cool place for about one hour.
Make a battuto with lard, parsley, garlic, and onion. Chop the chard very finely. Lightly sauté the battuto with 2 tbs. Oil. When the lard has melted add the chard and cock for about 5 mins. Put in a bowl and let cool. Add the eggs and, if necessary, a pinch of salt and pepper. Lightly coat a spring form pan with high sides (12-in. in diameter) with olive oil.

Split the dough in two balls, one twice the size as the other. Roll out the bigger batch with a rolling pin and make a disk large enough to line a 12-in. baking pan (bottom and sides). Arrange the chard in layers, sprinkling each layer with grated cheese. Roll out the remaining batch of dough, making a disk larger than the diameter of the baking pan. Roll this disk around the rolling pin and unroll over the chard. Since the top disk is larger than the baking pan, it will have a bumpy surface.

Pinch the edges of the two disks of dough together; drizzle with a little olive oil and bake at about 400ºF for 40 mins.

In Emilia, a piece of hard-lard is sometimes used instead of oil to dot the dough. Scarpazzone can be served either hot or cold.




http://www.italianmade.com/recipes/recipe134.cfm
Le Chizze
Small packets of rich dough filled with cheese and fried.

1.2 lbs. white flour
1/4 cup butter
1 lb. soft cheese (i.e., ricotta, mascarpone or robiola)
2 tbs. fresh strutto
1 pinch of powdered yeast
vegetable frying oil
salt

Knead the flour with a pinch of salt. Add the yeast, previously diluted in lukewarm water, and strutto, and enough lukewarm water (or milk if you wish) to obtain a rather firm dough. Knead for 10 mins. and then roll out with a rolling pin.
The dough should be about 1/8-in. thick. Cut the dough in a rectangular 3x2-in. shape. Place the cheese in the center of one side together with a curl of butter, fold the other edge of the dough over the cheese and butter, pressing the dough firmly around the stuffing to seal the "little pies" well (if not tightly sealed, the chizze will open when frying).

Repeat until there is no dough or cheese left.

Deep-fry the chizze in vegetable oil. The frying oil should not be too hot, otherwise the dough may remain raw inside. As they are ready, remove and drain with a skimmer, place on paper towels and keep in the front of the oven with door open, set at low temperature so they may dry a little.
Roby

"Per raro che sia, il vero amore e' meno raro della vera amicizia."



"As rare as true love is, it is not as rare as true friendship."

- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Postby Roby » Tue Dec 22, 2009 2:14 pm

Orange Cardamom Ice Cream- Thanks Chris

http://www.impariamo.com/forum/viewtopic.php?t=3907
Roby

"Per raro che sia, il vero amore e' meno raro della vera amicizia."



"As rare as true love is, it is not as rare as true friendship."

- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Postby Roby » Wed Mar 17, 2010 2:02 pm

http://www.food2.com/recipes/the-irish- ... e-cocktail

The Irish Pirate (Adult Shamrock Shake) Cocktail


1 cup whole milk
1 pint mint chocolate chip ice cream
1 teaspoon pure mint extract
3 tablespoons dark rum

1) Put milk, ice cream, mint extract and rum into a blender. Mix until smooth.
2) Pour into chilled glasses and garnish with a sprig of mint.
3) Optional: Drop the rum and you've almost got a Shamrock Shake
Roby

"Per raro che sia, il vero amore e' meno raro della vera amicizia."



"As rare as true love is, it is not as rare as true friendship."

- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Postby Roby » Wed Mar 17, 2010 2:08 pm

http://www.food2.com/recipes/baileys-irish-martini

Baileys Irish Martini

3 1/2 oz. Baileys Irish cream
3/4 oz. Bushmills Original Irish Whiskey
Shot of strong, cold coffee
Chocolate sprinkles

Drop some ice cubes into a shaker and pour over Baileys. Add Bushmills Original Irish Whiskey, then a shot of strong cold coffee. Shake vigorously and serve in a martini glass. Garnish with chocolate sprinkles
Roby

"Per raro che sia, il vero amore e' meno raro della vera amicizia."



"As rare as true love is, it is not as rare as true friendship."

- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Postby Roby » Sun Sep 12, 2010 3:38 am

This recipe was given to me by my dear friend Ermanna



Chocolate Salami


Ingredients:

7 oz. of dark chocolate

7 oz. of cookies

1 egg

1 spoon of milk

3.5 oz. of sugar


Melt the chocolate with milk using the bain-marie method. When the chocolate is melted, mix it with the cookies, the egg and add the sugar. Pour it into paper glasses and leave it in the fridge for three hours or in the freezer for one hour.





Salame al cioccolato

Ingredienti:


2 etti di cioccolato amaro

2 etti di biscotti secchi

1 uovo intero

1 cucchiaio di latte

1 etto di zucchero



Fondere il cioccolato a bagno maria con il latte. Appena fuso, amalgamare bene e aggiungere i biscotti, l’uovo intero e lo zucchero. Arrotolare nella carta alimentare e mettere in frigorifero per 3 ore oppure in freezer per un’ora.
Roby

"Per raro che sia, il vero amore e' meno raro della vera amicizia."



"As rare as true love is, it is not as rare as true friendship."

- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Postby Roby » Fri Oct 08, 2010 6:18 am

TUSCAN SOUPS ---FROM FLORENCE

A nice young lady from Florence told me about this recipe when I was flying home. Thanks Laura.



http://www.foodnetwork.com/recipes/rach ... index.html



Papa al Pomodoro

Ingredients

<!--concordance-begin-->
3 tablespoons extra-virgin olive oil, 3 turns of the pan, plus some for drizzling
4 to 6 cloves garlic, chopped
1 medium to large onion, finely chopped
1 (15-ounce) can diced tomatoes
1 (28-ounce) can crushed tomatoes
Salt and pepper
1 quart chicken stock
4 cups, about 1/2 pound, chopped or torn stale bread
2 (15-ounce) cans small white beans, such as Goya brand (smaller than cannellini beans)
1/2 cup grated Parmigiano-Reggiano to pass at table
10 fresh basil leaves, torn, optional
<!--concordance-end-->
Directions


Heat a medium soup pot over medium heat. Add 3 tablespoons extra-virgin olive oil, garlic and 3/4 of the onion. Cook 7 to 8 minutes, then add tomatoes and crushed tomatoes and season with salt and pepper. Add stock and raise heat to make the soup bubble. Reduce heat to simmer and add bread and beans. Stir soup as it simmers until it thickens to a stew-like consistency. Turn off heat, adjust seasonings and ladle into shallow bowls. Top with grated cheese, an additional drizzle of extra-virgin olive oil and a spoonful of reserved finely chopped raw onions. Torn basil is an optional garnish.










While in Florence , we at Giannino's on San Lorenzo . The Ribolita was out of this world.

Ribolita


http://www.gianninoinflorence.com/index.htm

Tuscan Recipes: La Ribollita





Ingredients are on the site in a picture format... a little box ... Go to the site.









Soak the dried beans and cook over a slow flame. In a pan, gently fry the onion, sliced. Add the other vegetables, diced, with the exception of the cabbage, kale and beans which are added at a later point.

When the vegetables have sweated out their juice, cover with hot water and then add all the cabbage and kale, shredded. Cover and simmer for an hour over medium heat. Add the cooked beans (some of them whole and some puréed), salt and pepper.

Leave to simmer for another 20 minutes, stirring frequently because the beans tend to stick to the bottom of the pan. Add two or three tablespoons of tomato purée.

Slice the stale bread and, in an earthenware casserole, alternate layers of bread with the soup until the bread is well impregnated.

Leave to stand for a day. To serve, remove the desired quantityfrom the casserole and heat it up or 're-boil' it as the name in Italian suggests...

What a lot of things the famous (though rather poorly imitated) ribollita brings to mind! Few nowadays know how to cook it properly, because it requires a lot of love and time and, of course, simple but genuine ingredients.

In my memory, my grandmother's dirge in particular stands out, 'Seven things does this soup do: it uses up all leftover bread and quenches the thirst, it fills up the stomach and gives the tooth something to chew on, it aids sleep and the digestion, and it makes cheeks glow'.





HARVEST RIBOLITA


http://www.foodnetwork.com/recipes/mich ... index.html



Ingredients

<!--concordance-begin-->
3 (12-ounce) jars cannellini beans
1/2 cup extra-virgin olive oil, divided
1/2 pound smoked ham hock or 1/2 pound chunk prosciutto
3 cloves garlic, chopped, plus 1 whole clove
6 cups water, divided
1 sprig fresh thyme
1 sprig fresh rosemary
1 leek, white and light green only, minced and rinsed
1 yellow onion, minced
1 carrot, small diced
1 celery stalk, small diced
2 bay leaf
1 pound Tuscan black cabbage, chopped
1/2 pound napa cabbage, chopped
3/4 cup, tomato puree
6 slices Italian bread, sliced 1/2-inch thick
Freshly grated Parmesan
<!--concordance-end-->
Directions


Preheat oven to 375 degrees F.



Drain beans in a colander and gently rinse under cold water.



With 3 tablespoons of the oil saute the ham hocks, when brown turn over and add 1 clove chopped garlic. Add 3 cups cold water and beans, bring to a boil and simmer for 30 minutes. Add thyme and rosemary sprigs.



In a soup pot add 1/4 cup oil, and remaining chopped garlic. Cook until light brown and add leek, onion, carrot, celery, and bay leaf. Saute for 8 minutes over medium heat until slightly soft. Add the cabbages and saute for 5 minutes. Add remaining 3 cups water and the tomato puree. Cook for 20 minutes. Add to beans and continue to cook for 20 more minutes. Remove ham hock. When cool chop the meat, and add back to the soup discarding the hock bones.



Place bread in oven until lightly browned. Remove from oven and rub with a clove of garlic. Brush with remaining olive oil.



When ready to eat bring the soup back to a simmer and add bread. Stir until well broken up. Serve with a healthy drizzle of olive oil and fresh grated Parmesan





Ribolita


http://www.foodnetwork.com/recipes/ina- ... index.html





Ingredients

<!--concordance-begin-->


1/2 pound dried white beans, such as Great Northern or cannellini
Kosher salt
1/4 cup good olive oil, plus extra for serving
1/4 pound large diced pancetta or smoked bacon
2 cups chopped yellow onions (2 onions)
1 cup chopped carrots (3 carrots)
1 cup chopped celery (3 stalks)
3 tablespoons minced garlic (6 cloves)
1 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) can Italian plum tomatoes in puree, chopped
4 cups coarsely chopped or shredded savoy cabbage, optional
4 cups coarsely chopped kale
1/2 cup chopped fresh basil leaves
6 cups chicken stock, preferably homemade
4 cups sourdough bread cubes, crusts removed
1/2 cup freshly grated Parmesan, for serving
<!--concordance-end-->
Directions


In a large bowl, cover the beans with cold water by 1-inch and cover with plastic wrap. Allow to soak overnight in the refrigerator.

Drain the beans and place them in a large pot with 8 cups of water, and bring to a boil. Lower the heat and simmer uncovered for 45 minutes. Add 1 teaspoon of salt and continue to simmer for about 15 minutes, until the beans are tender. Set the beans aside to cool in their liquid.

Meanwhile, heat the oil in a large stockpot. Add the pancetta and onions and cook over medium-low heat for 7 to 10 minutes, until the onions are translucent. Add the carrots, celery, garlic, 1 tablespoon of salt, the pepper, and red pepper flakes. Cook over medium-low heat for 7 to 10 minutes, until the vegetables are tender. Add the tomatoes with their puree, the cabbage, if using, the kale, and basil and cook over medium-low heat, stirring occasionally, for another 7 to 10 minutes.

Drain the beans, reserving their cooking liquid. In the bowl of a food processor fitted with a steel blade, puree half of the beans with a little of their liquid. Add to the stockpot, along with the remaining whole beans. Pour the bean cooking liquid into a large measuring cup and add enough chicken stock to make 8 cups. Add to the soup and bring to a boil. Reduce the heat and simmer over low heat for 20 minutes.

Add the bread to the soup and simmer for 10 more minutes. Taste for seasoning and serve hot in large bowls sprinkled with Parmesan and drizzled with olive oil.
Roby

"Per raro che sia, il vero amore e' meno raro della vera amicizia."



"As rare as true love is, it is not as rare as true friendship."

- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Postby Roby » Sun Nov 21, 2010 7:17 pm

http://www.womansday.com/Recipes/Candy- ... dge-Recipe


Candy Cane Chocolate Fudge Recipe


This delectable fudge is rich and silky—and only requires 10 minutes of hands-on prep work! It’s fantastic with crushed candy canes (as shown), as well as crushed pistachios or toasted coconut.

Active Time: 10 minutes
Total Time: 3 hours 15 minutes
Recipe Ingredients


4 cups bittersweet chocolate chips (two 12-oz packages)
2 cans (14 oz each) sweetened condensed milk
2 Tbsp cold unsalted butter
2 tsp pure vanilla extract
1/4 tsp kosher salt
2/3 cup crushed candy canes (from about 8 medium)
<!--concordance-begin--><!--concordance-end-->
Recipe Preparation

<!--concordance-begin-->1. Line two 8-in. square baking pans with parchment paper or nonstick foil, leaving an overhang on 2 sides.


2. In a small saucepan, combine the chocolate chips and condensed milk. Cook over low heat, stirring often, until chocolate has melted and the mixture is smooth. Add the butter, vanilla and salt, and stir until the butter has melted.


3. Spread the chocolate mixture evenly into the prepared pans and sprinkle with the candy canes, gently pressing them into top of fudge. Refrigerate until firm, about 3 hours and up to 2 weeks.


4. Using the overhangs, transfer the fudge to a cutting board and cut into 1-in. squares
Roby

"Per raro che sia, il vero amore e' meno raro della vera amicizia."



"As rare as true love is, it is not as rare as true friendship."

- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Postby Roby » Thu Jan 27, 2011 3:16 pm

My friend owns a pizzeria in Italy and she makes the best La Torta di pere e cioccolato ..I am still waiting for her recipe but until then... Here is a good one...
Some even use limoncello in place of the rum.


http://www.ricettemania.it/ricetta_tort ... _1830.html

LA TORTA DI PERE E CIOCCOLATO

Tempo Richiesto (in minuti): 80
Ingredienti (per 6 persone): 500 gr di pere , 180 gr di zucchero, 150 gr di farina, 100 gr di cioccolato fondente, 60 gr di burro, 6 uova, 1 pizzico di sale, 1 bustina di lievito, 1 bicchierino di rhum, limone,

Preparazione: Sbucciare e tagliare a fette le pere, unirle a 80 g di zucchero e lasciarle macerare con un bicchierino di rum, per circa 20 minuti in frigorifero. Nel frattempo, unire i tuorli con 100 g di zucchero fino a renderli ben spumosi, aggiungere il cioccolato, precedentemente sciolto, a bagnomaria, con il burro, la farina, i tuorli con lo zucchero, il lievito, precedentemente stemperato in un bicchierino di latte, la buccia grattugiata del limone, le pere, le chiare montate a neve ed un pizzico di sale. Imburrare ed infarinare una tortiera di 24 cm di diametro, versarvi il composto. Cuocere la torta di pere e cioccolato in forno già caldo a 180° per circa 50'.
Roby

"Per raro che sia, il vero amore e' meno raro della vera amicizia."



"As rare as true love is, it is not as rare as true friendship."

- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Postby Roby » Thu Jan 27, 2011 3:50 pm

As I said in the previous post with the Chocolate and pear Cake , my girlfriend makes the best la torta di mele e cioccolato e pere .



http://www.mypaneburroemarmellata.com/2 ... e-del.html




La Torta di mele





Che cosa occorre:

* 200 gr di farina
* 150 gr di zucchero
* 1 bustina di lievito
* 2 uova
* latte (80 gr circa)
* scorza di limone
* 1 Kg di mele



Come si procede:

Sbattete bene le uova con lo zucchero e aggiungete a poco a poco la farina setacciata insieme al lievito e la scorza di limone, aggiungendo via via il latte per mantenere morbida la pasta. Ungete e impanate (o infarinate ndr) una tortiera e versate la pasta. Intanto avrete sbucciato e tagliato a fette il più possibile regolari, le mele: mettete elegantemente le fette sopra la pasta e cospargete di zucchero e qualche fiocchetto di burro. Cuocete per circa mezz'ora in forno moderato.
Roby

"Per raro che sia, il vero amore e' meno raro della vera amicizia."



"As rare as true love is, it is not as rare as true friendship."

- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Postby Roby » Thu Jan 27, 2011 4:04 pm

English versions of la torta di mele and la torta di pere e cioccolato



Apple Cake


http://www.mypaneburroemarmellata.com/2 ... e-del.html

Ingredients:

* 1 3/4 cup all-purpose flour
* 2/3 cup granulated sugar
* 1 sachet baking powder
* 2 eggs
* milk (about 3/8 cup)
* zest of 1 lemon
* 4 big apples, cut into little and regular slices



Whisk the sugar with the eggs and add milk and flour mixed with baking powder and lemon zest.
Grease the cake pan and pour the mixture.
Put the apple slices on the batter (gracefully!) and sprinkle with sugar and little knobs of butter.
Bake in moderate oven for half an hour. 350 degree oven




http://www.cooks.com/rec/view/0,196,159 ... 00,00.html
CHOCOLATE PEAR CAKE



3/4 c. butter
3/4 c. sugar
3 eggs
1/4 c. cocoa
1 tbsp. vanilla
1 c. all-purpose flour
1/4 tsp. salt
2 fresh pears, peeled, cored, sliced (reserve some pear slices)
Powdered sugar

Preheat oven to 375 degrees, cream butter and sugar. Add eggs and beat.

Stir in cocoa, vanilla, flour and salt. Spread into buttered and floured 11-inch round shallow pan-spring form. No more than 1/2 inch deep.

Arrange pear slices, pressing into batter part-way (in a design if wanted).

Bake at 375 degrees for 30 to 35 minutes or until firm. Check frequently-do not overcook.

Cool and dust with powdered sugar. Garnish with reserved slices when serving.

http://find.myrecipes.com/recipes/recip ... 0000222502


Cinnamon Apple Cake

Ingredients

* 1 3/4 cups sugar, divided
* 1/2 cup stick margarine, softened
* 1 teaspoon vanilla extract
* 6 ounces block-style fat-free cream cheese, softened (about 3/4 cup)
* 2 large eggs
* 1 1/2 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1/4 teaspoon salt
* 2 teaspoons ground cinnamon
* 3 cups chopped peeled Rome apple (about 2 large)
* Cooking spray

Preparation

Preheat oven to 350°.

Beat 1 1/2 cups sugar, margarine, vanilla, and cream cheese at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder, and salt. Add flour mixture to creamed mixture, beating at low speed until blended.

Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoons cinnamon mixture and apple in a bowl, and stir apple mixture into batter. Pour batter into an 8-inch springform pan coated with cooking spray, and sprinkle with remaining cinnamon mixture.

Bake at 350° for 1 hour and 15 minutes or until the cake pulls away from the sides of the pan. Cool the cake completely on a wire rack, and cut using a serrated knife.

Note: You can also make this cake in a 9-inch square cake pan or a 9-inch springform pan; just reduce the cooking time by 5 minutes.

http://confessionsoftart.blogspot.com/2 ... l?spref=fb

Chocolate Pear Cake

[Dairy-Free Note: I made this cake twice, once substituting a dairy-free Earth's Balance spread for the butter. This did not change the texture or the taste, but I did find that I had to bake it a bit longer, maybe an extra 10 min, with the substitution. So, if you need to make this dairy free, know that you can]

4 oz unsalted butter, softened (or unsalted non-dairy substitute)
1/2 cup sugar
4 eggs, room temperature
4 oz dark chocolate, chopped (melted and cooled slightly)
1/2 cup all purpose flour
1/2 cup almond meal (finely ground almonds), or hazelnut meal, or combination of both
4 tablespoon unsweetened cocoa powder, or Dutch process cocoa powder
1 1/4 tsp baking powder
pinch of salt
4 Bosc pears, poached (sometimes, I use poached pears from a jar to save time)

Poach the pears: peel, cut in half and core the pears. Combine 2-3 cups of water and half a cup of sugar in a sauce pan on medium-high heat and stir until sugar is dissolved. Add the pears (add more water if needed to cover the pears), bring to a low boil and cook for 20-25 min or until fork tender. Drain and set aside.

Make the cake: Preheat oven to 350⁰F. Butter or spray a 9 or 10 inch springform pan and line the bottom with parchment paper.

Melt the chocolate and set aside. [This can be done one of two ways: (1) In the microwave, on 20 second intervals or (2) in a bain marie - set a saucepan with about an inch of water over high heat; bring to a boil and turn down the heat; put the chopped chocolate in a shallow-ish, heatproof bowl; set the bowl over the saucepan, making sure the bottom does not touch the water; watch the cocolate melt.]

Sift together the flour, almond meal, cocoa powder, baking powder, and salt. Set aside.

Beat butter and sugar on a medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Add the melted chocolate, beat on a low speed until combined. Still on low speed, add the sifted flour mixture and beat for 1 minute, or until just combined.

Pour the batter into prepared cake pan. Arrange the sliced pears in a circle. Bake the cake for 30 to 40 minutes. Do not over bake. When a tester is inserted into the center of the cake, it should come out with a few moist crumbs attached. Serve warm with whipped cream or vanilla ice cream. I think caramel would be pretty awesome here too
Roby

"Per raro che sia, il vero amore e' meno raro della vera amicizia."



"As rare as true love is, it is not as rare as true friendship."

- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Postby Roby » Thu Jan 27, 2011 4:42 pm

From my cousin in Italy


Strudel di Cioccolato e pere


Prendi la pasta sfoglia surgelata
Stendi la pasta sfoglia, sbuccia 3 pere tagliale a tocchetti e le stendi sulla pasta sfoglia, rompi sempre a tocchetti 100gr di cioccolato fondente mischialo alle pere.
Adesso chiudi la sfoglia come un fagotto, la spennelli con il rosso dell'uovo e via in forno a 180gradi per 20 minuti circa, guarda tu quando è dorata.
Tagliala a fette e se ti piace ancora di più!! mettigli sopra anche della panna montata!
MMMMHHHH....Buonaaaaaaaa.
Roby

"Per raro che sia, il vero amore e' meno raro della vera amicizia."



"As rare as true love is, it is not as rare as true friendship."

- François de La Rochefoucauld


Return to “Miscellaneous”

Who is online

Users browsing this forum: No registered users and 1 guest