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

Post by Roby » Sat Dec 18, 2004 6:47 pm

Pastafrolle di Santa Lucia

Santa Lucia Cookies
Santa Lucia is celebrated on the 13th of December every year.
However, the fun for children starts days before as the stands selling
seasonal sweets come to Piazza Bra in the center of Verona. The typical cookie during this period is, Pastafrolle di Santa Lucia.

Serves: 12

Ingredients:

4 1/3 cups all purpose flour
1-1/2 cups sugar
1-1/4 cups unsalted butter
2 egg yolks
1 egg
1/2 tsp. double acting baking powder
1/4 tsp. salt
1/4 tsp. vanilla extract
powdered sugar



Instructions:
1. In a large bowl mix the flour, sugar, salt and baking powder.
2. Cut the butter into pieces and add it to the flour and mix it into
the flour. It is better if the butter is at room temperature. I just
use a big fork to mix it.
3. Once the butter is been reduced to small pieces in the flour add
the egg, two egg yolks and the vanilla. Mix it together until it the
dough holds together.
4. Wrap it in plastic wrap and put it in the refrigerate for one
hour.
5. Roll out the dough on a well floured work area to a thickness of
about 1/4 inch.
6. Cut the the dough with your favorite cookie cutters and lay them
on cookie sheets greased with butter or use oven paper to avoid the
butter. Of course you can cut them in rectangular shapes if you prefer.
7. Bake in a preheated oven at 325° for 20 minutes or until they
start to turn slightly golden in color.
8. Once they've cooled dust them with powdered sugar and serve.


Notes:
This is actually a very simple cookie recipe.

Roby

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Amela
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Rainbow Cookies

Post by Amela » Tue Dec 21, 2004 5:24 pm

Rainbow Cookies, Venetians, Diplomaticos, Little Flags - whatever the real name, they're good!

Makes about 7 dozen diamonds.
Active time: 2 3/4 hr
Start to finish: 3 hr

Ingredients

7 oz marzipan paste or almond paste
1 cup sugar
3 sticks unsalted butter, softened
4 large eggs, separated
1 teaspoon almond extract
2 cups sifted all-purpose flour (sift before measuring)
1/4 teaspoon salt
5 drops green food coloring, or to desired color
5 drops red food coloring, or to desired color
12-oz jar raspberry jam (preferably seedless)
6 oz semisweet chocolate chips

Preheat oven to 350°F and grease 3 (13- by 9-inch) metal baking pans. Line bottom of each with wax paper, letting it extend at 2 opposite ends, and grease paper. Break marzipan paste into small pieces and grind with sugar in food processor until no lumps remain. Transfer to a large bowl and add butter. Beat with an electric mixer until light and fluffy, then add yolks and almond extract and beat well. Beat in flour and salt on low speed. Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks and stir one third into batter to lighten slightly (batter will still be stiff). Fold in remaining whites thoroughly. Divide dough into thirds (about 1 1/2 cups each). Stir green food coloring into one third and red food coloring into another, leaving one third plain. Spread each dough separately into a pan. (Layers will be thin.)
Bake layers in batches in middle of oven until just set and beginning to turn golden along edges, 7 to 10 minutes total. Run a knife along edges to loosen from pan, then while still hot, invert a large rack over pan and invert layer onto rack, pulling gently on wax paper overhangs to release if necessary. Peel off wax paper and cool completely.

Line a large shallow baking pan with wax paper and slide green layer into it. Spread half of jam evenly over green layer and carefully top with plain layer. Spread remaining jam evenly over uncolored layer and carefully top with pink layer (trim edges if necessary). Cover with plastic wrap and weight with a large cutting board or baking pan. Chill at least 3 hours.

Melt chocolate in a double boiler or a metal bowl set over a pan of barely simmering water. Remove weight and plastic wrap and spread chocolate evenly over top, but not sides, of pink layer. Let stand at room temperature until set, about 1 hour, and cut into small diamonds (12 rows crosswise and 12 diagonal rows).

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italian-link.com
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Stuffed Panettone

Post by italian-link.com » Wed Dec 22, 2004 3:18 am

I don't know about you guys, but when I mention that panettone is an Italian fruit cake, people kinda cringe. Or maybe it's kinda like this (':?')

I have to swear to them that it's good. I have to say, "trust me, Italians can even make fruit cake taste good" :-)

Anyways, here is a recipe

Stuffed Panettone ("Farcito")

2 lb. panettone
1/4 cup amaretto, optional
1/4 cup heavy cream
3/4 lb. mascarpone cheese
1/2 cup maraschino juice
4 egg yolks
1/4 cup sugar

Slice the domed top from the panettone to form a cover. Make a shell from the bottom leaving 1" sides and bottom. Cut the removed center into 1" cubes. Set aside. Sprinkle the shell with the combined maraschino juice and amaretto. Beat egg yolks, sugar and mascarpone cheese until well blended. In a seperate bowl beat cream until peaks form then fold into cheese mixture and refrigerate for 1.5 hours. Blend in panettone cubes and fill the shell. Replace dome tope. Panettone may be covered with whipped cream or drizzled with chocolate. Refrigerate 2 hours before serving.
Italian discussions, recipes, travel, etc.
http://www.Italian-Link.com/forum
http://www.FreeItalianSchool.com

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Mindy
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Post by Mindy » Wed Dec 22, 2004 2:21 pm

Luca and my daughter Elisa adore panettone - this recipe looks outrageous! :D

--Mindy

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Amela
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Post by Amela » Wed Dec 22, 2004 5:38 pm

I agree - that recipe is intense! I brought pannetone to our office holiday party on Monday. If I had stuffed it with all those goodies the office would have killed me. . .I'll have to try it at Easter!

Amy

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disegno
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Post by disegno » Thu Dec 23, 2004 6:16 am

Mi piace panetone!!!! Sembra una buona ricetta. Di solito lo compro al supermercato. Un giorno devo cucinarlo da me.

Roby mi ha chiesto per la mia ricetta dei biscotti di ciocolatto e glassa di menta peperita. Il nome è 'Doppia Deliziare di Cioccolato' (Double Chocolate Delights) il biscotto è quasi come un oreo fatto da mano...due biscotti insieme con la glassa di menta peperita nel centro.

1-1/2 cup brown sugar
3/4 c oleo
2 T water
1 12 oz pkg. chocolate chips
2 eggs
3 cups sifted flour
1-1/4 t. baking soda
1t salt

Melt oleo (or butter) in sauce pan. Add brown sugar stir and remove from flame. Stir in water and chocolate chips. Beat in eggs (make sure the mixture is cool enough or you will make scrambled eggs!) Sift together dry ingredients and add to the chocolate mixture. Drop by teaspoonful onto cookie sheet with parchment paper. Bake 350 for 8-10 minutes. Cool & Sandwich together with peppermint cream filling.

Filling: 3 cups sifted confectioner sugar, 1/3 cup butter, 1/8 t. salt, 1/8 t pepperment extract (more to taste if you like extra minty ':D') and 1/4 c. light cream....vary cream and sugar to achieve a creamy and thick consistency (so the cookies stick together)

note: I always double the recipe to make as many as possible!

Roby
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Post by Roby » Fri Nov 10, 2006 10:44 am

A friend of mine has made this lasagna . She says it's delicious. Roby

http://www.foodnetwork.com/food/recipes ... src=search

Butternut Squash Lasagna
Recipe courtesy Giada De Laurentiis

Cook's Note: The no-boil lasagna noodles can be substituted with fresh spinach lasagna sheets. Look for fresh lasagna sheets in the refrigerated section of specialty markets.


1 tablespoon olive oil
1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
Salt and freshly ground black pepper
1/2 cup water
3 amaretti cookies, crumbled
1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups whole milk
Pinch nutmeg
3/4 cup (lightly packed) fresh basil leaves
12 no-boil lasagna noodles
2 1/2 cups shredded whole-milk mozzarella cheese
1/3 cup grated Parmesan

Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.
Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.

Position the rack in the center of the oven and preheat to 375 degrees F.

Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.

Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Roby
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Post by Roby » Fri Nov 10, 2006 10:48 am

http://www.foodnetwork.com/food/recipes ... anksgiving

Butternut Squash and Pear Soup
Recipe courtesy Dave Lieberman

4 tablespoons butter
2 medium onions, diced
1 medium butternut squash peeled, seeded and cut into 1-inch pieces
4 pears, peeled and chopped into roughly 1-inch pieces
1-quart low sodium chicken stock, or enough to cover
1 sprig rosemary
Heavy cream
Salt, freshly ground black pepper and granulated sugar

In a 4-quart saucepan melt the butter over medium-high heat, and add and sweat the onions. Add squash and pears and sweat those too a bit. Pour in the stock, enough to submerge solids. Add sprig of rosemary and bring to a simmer and cook until squash is fork tender about 15 to 18 minutes. Remove rosemary. Puree with immersion blender. Add a touch of cream and season, to taste.

Roby
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Post by Roby » Fri Nov 10, 2006 10:55 am

http://www.foodnetwork.com/food/recipes ... 82,00.html

Turkey Bolognese

Recipe courtesy Giada De Laurentiis

1/4 cup extra-virgin olive oil
1 onion, chopped
4 garlic cloves, minced
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
1 pound shredded cooked turkey (preferably dark meat)
3 cups marinara sauce
1/4 cup chopped fresh basil leaves
Salt and freshly ground black pepper
1 pound spaghetti
Freshly grated Parmesan



Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the turkey and saute 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 week ahead. Cool the sauce completely, then transfer it to a container and freeze for future use. Bring the sauce to a simmer before using.)

Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan.

Roby
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Post by Roby » Fri Nov 10, 2006 11:00 am

http://www.foodnetwork.com/food/recipes ... 63,00.html

The Definitive Mashed Potato with Roasted Garlic

Recipe courtesy Michael Chiarello

For the Garlic Paste:
1 pound whole garlic heads
1/2 cup pure olive oil
Gray sea salt and freshly ground pepper
2 pounds Yukon Gold potatoes
3 sticks unsalted butter, at room temperature
1 tablespoon garlic paste
1 1/2 cups heavy cream, or more to taste
Sea salt, preferably gray sea salt, and freshly ground black pepper
1/2 to 2/3 cup extra-virgin olive oil


Start with the roasted garlic: Preheat the oven to 350 degrees F.
Peel the outermost layers of skin off the heads of garlic. Cut off the top 1/3 of the heads to open the cloves. Heat olive oil in a large oven-safe saute pan over medium heat. Add garlic, cut sides up, and saute for about 10 minutes. Season with salt and pepper. Transfer pan to the oven and roast for 15 minutes. Remove from heat and let cool. Pop garlic cloves from their skins and place cloves in a blender, along with any olive oil left in the pan. Puree until smooth; you should have a paste-like consistency.

For the potatoes: Cube the potatoes. Then put the potatoes in a large saucepan with salted cold water and place in the refrigerator overnight. The next day, add some more salt and then bring to a boil over high heat. Cook until tender, about 10 minutes. Drain well, place potato cubes in a food mill, and grind to remove skins. Alternatively, smash the potatoes with a large fork or potato masher.

Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown. Add the garlic paste and cook quickly. Add the cream, season, to taste, with salt and pepper, and bring to a boil. Reduce the heat to low and fold in potatoes with a wooded spoon or large whisk. Add the remaining butter by tablespoons, stirring after each addition. Stir in the extra-virgin olive oil. Season with salt and pepper, to taste, and serve.

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charlene
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Post by charlene » Fri Nov 10, 2006 1:59 pm

Roby,
Queste ricette mi da fame!! Per la ricetta di mashed potatoes, é importante usare i Yukon Gold potatoes? Sono un tipo speciale? Posso sostituirli con un altro tipo? (Mio marito fa la spesa e perciò devo dargli le istruzioni specifiche.)
Charlene

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

Post by Roby » Fri Nov 10, 2006 4:04 pm

charlene wrote:Roby,
Queste ricette mi da fame!! Per la ricetta di mashed potatoes, é importante usare i Yukon Gold potatoes? Sono un tipo speciale? Posso sostituirli con un altro tipo? (Mio marito fa la spesa e perciò devo dargli le istruzioni specifiche.)
Ciao Charlene,

Ci sono tanti tipi delle patate: Penso che il tipo sia una preferenza. Yukon Gold Potatoes sono buone . A me piacciono queste potate. Le avete mai assaggiato?

Mashed potatoes---Purè di patate,la purea, , purea, Il puré, pure, Purè di patate all'americana

Roby

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

Post by Roby » Fri Nov 10, 2006 7:43 pm

http://www.foodnetwork.com/food/recipes ... 56,00.html

Pumpkin Pie
Recipe courtesy Paula Deen


1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 piece pre-made pie dough
Whipped cream, for topping

Preheat the oven to 350 degrees F.
Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

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

Post by Roby » Fri Nov 10, 2006 7:46 pm

http://www.foodnetwork.com/food/recipes ... src=search

Apple Crostata

Recipe courtesy Giada De Laurentiis

Crust:
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, chilled, cut into 1/2-inch pieces
3 tablespoons ice water

Filling:
2 small Golden Delicious apples, peeled, halved, cored, cut into 1/8-inch-thick slices
1 Pippin apple, peeled, halved, cored, cut into 1/8-inch-thick slices
1/4 cup plus 1 tablespoon sugar
1 teaspoon fresh lemon juice
1 large egg white beaten with 1 tablespoon of water (for egg wash)
2 tablespoons sliced almonds, toasted



To make the crust: Mix the flour, sugar, and salt in a processor. Add the butter. Pulse until the mixture resembles a coarse meal. Add the ice water and pulse until moist clumps form. Gather the dough into a ball; flatten into a disk. (If the dough still crumbles and does not form into a ball, add another tablespoon of ice water.) Wrap the dough in plastic and refrigerate until firm, about 1 hour.


For the filling: Position the rack in the center of the oven and preheat the oven to 400 degrees F.


Combine the apples, 1/4 cup of sugar, and lemon juice in large bowl; toss gently to blend. Set aside for 10 minutes.


Meanwhile, dust a large sheet of parchment paper with flour and roll out the dough on the paper to an 11-inch round. Transfer the dough on the parchment paper to a heavy large baking sheet. Spoon the apple mixture over the dough, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round, leaving the apples exposed in the center. Pleat loosely and pinch the dough to seal any cracks. Brush the crust with the egg wash and sprinkle with the remaining 1 tablespoon of sugar.


Bake the crostata until the crust is golden and the apples are tender, about 40 minutes. Transfer the baking sheet to a rack; cool for 10 minutes. Slide a metal spatula under the crust to free the crostata from the baking sheet. Cool the crostata to lukewarm. Sprinkle with the almonds and serve.

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

Post by Roby » Fri Nov 10, 2006 7:57 pm

http://www.foodnetwork.com/food/recipes ... 78,00.html

Turkey Frittata

Recipe courtesy Cathy Lowe

1 tablespoon olive oil
1/2 onion, chopped
1/2 red or green bell pepper, chopped
1 cup boiled potatoes, chopped
1/2 cup leftover cooked chopped turkey
6 eggs, lightly beaten
1/4 cup cream
Salt and pepper
2 tablespoons chopped parsley, basil or cilantro
1/2 cup grated cheddar, Monterey jack or mozzarella

Preheat the broiler.
Heat oil in a large non-stick skillet over medium high heat. Add onion and bell pepper and cook for 3 minutes. Stir in potatoes and cook until golden brown. Add cooked leftover meat and toss to coat.

In a mixing bowl beat together the eggs and cream and season with salt and pepper. Pour egg mixture into skillet and stir in chopped herbs. Top with grated cheese and brown under broiler for about 2 to 3 minutes until the frittata puffs

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