Club Food

Rum Custard Cake

Orange cake
4 eggs, separated
1 cup granulated sugar
1 cup sifted flour
1/4 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons hot water
2 tablespoons lemon juice
2 teaspoons grated orange peel
1/2 teaspoon cream of tartar

Orange-Rum Syrup
6 tablespoons granulated sugar
6 tablespoons water
1 teaspoon grated orange peel
1/2 teaspoon grated lemon peel
1/3 cup light rum

Custard
4 eggs
1/3 cup granulated sugar
1 pint half and half
1 1/2 teaspoons vanilla extract
2 tablespoons light rum
1 cup whipping cream

Frosting
1/2 cup whipping cream
Sugar

Grease and lightly flour a 9- to 10-inch springform pan, at
least 2 3/4 inches deep.
In a large bowl, beat egg yolks until
thick and light-colored; gradually beat in sugar, beating until
thick and pale.
Sift flour with baking powder and salt.
In small
bowl, combine hot water, lemon juice, and orange peel.
Add flour
mixture to beaten egg yolks alternately with hot water mixture,
stirring to blend after each addition.

Using clean beaters, beat egg whites with cream of tartar until
soft peaks form.
Stir a fourth of the beaten egg whites into flour
mixture, then fold in remaining egg whites carefully but
thoroughly.
Pour batter into prepared pan.

Bake at 350 degrees F for 40 to 45 minutes or until cake is
golden brown and begins to pull away from the sides of the pan and
springs back when touched lightly in the center.
Let cool
completely in pan on wire rack.

To make syrup, combine sugar, water, orange peel, and lemon peel
in a small pan over high heat.
Bring to a boil then cook rapidly
for 3 minutes.
Remove from heat and let cool.
Blend in the 1/3 cup
rum.

To make custard, place eggs and sugar in the top of a double
boiler and mix thoroughly.
Scald half and half; gradually stir into
egg mixture.
Place double boiler over gently simmering water.
Cook,
stirring constantly, until custard coats a meta spoon in a velvety
smooth layer (10 to 15 minutes).
Remove from heat and mix in
vanilla extract.
Place top of double boiler into ice water to stop
cooking; stir custard frequently until cool.
Stir in rum.
Whip 1
cup of cream until soft peaks form when beaters are lifted.
Fold
into cooled custard.

To assemble dessert, remove pan side from cake, leaving cake on
base.
Carefully cut cake horizontally into 3 equal layers and lift
off the top two layers.
Replace the pan sides around pan bottom
holding the remaining cake layer.

Drizzle cake bottom layer with a third of the syrup, then cover
with a third of the custard.
Carefully place the middle layer of
cake in the custard, sprinkle this layer with another third of the
syrup, then another third of the custard.
Set top cake layer in
place.
Sprinkle with remaining syrup, pour on remaining custard,
and spread evenly.
Cover cake lightly to protect top.
Refrigerate
for at least 6 hours or until the next day.

Remove pan sides.
Whip the 1/2 cup whipping cream until stiff.
Sweeten slightly with sugar and spread on cake top and sides.
Cut
into wedges.

Makes 10 to 12 servings.

Sicilian Supper

1 pound ground beef
1/2 cup chopped onion
1 (6 ounce) can tomato paste
3/4 cup water
1/2 cup Parmesan cheese, divided
1/2 cup chopped green bell pepper
2 cups egg noodles, cooked
1 1/2 teaspoons salt
1/4 teaspoon pepper
3/4 cup milk
8 ounces cream cheese, cubed
1/2 teaspoon garlic salt

Brown meat.
Add onion and cook until tender.

Add tomato paste, water, salt and pepper.
Simmer for 5 minutes.
In same pan heat milk and cream cheese.
Blend well, then stir in
1/4 cup Parmesan cheese, garlic salt and green bell pepper.

In a casserole dish alternate layers of noodles and meat sauce.
Bake at 375 degrees F for 20 minutes.
Sprinkle on remaining cheese
and serve.

Makes 6 servings.

Spaghetti alla Puttanesca

This pasta sauce is from Naples, Italy.
Its title means
“spaghetti in the manner of a prostitute.” Regardless of its name,
it is delicious.

1 pound spaghetti
1/4 cup olive oil
2 cloves garlic, sliced
4 anchovy fillets, rinsed and chopped
1 small chile pepper, seeded and chopped
1 pound fresh tomatoes, peeled, seeded and chopped
1 tablespoon capers
2/3 cup pitted black olives, sliced
1 tablespoon parsley, chopped
Salt, to taste
Pepper, to taste

Cook spaghetti in plenty of boiling salted water with a dash of
olive oil.
Heat olive oil in a pan and add garlic, anchovies and
chile; cook for a few minutes.
Add tomatoes, capers and olives and
simmer for 10 minutes until the sauce has thickened slightly.
Stir
in parsley and cook for another minute.
Drain spaghetti and put
into a warm bowl; pour over the sauce, toss spaghetti in the sauce
and serve immediately.

Spaghetti all’Aglio e Olio (Spaghetti with Garlic and Oil)

This dish comes from Campania, Italy.
The flavor of the olive
oil is what makes this dish, so use the finest extra virgin olive
oil.

1 pound spaghetti
2/3 cup olive oil
3 large cloves garlic, crushed
Salt, to taste
Pepper, to taste

Cook spaghetti in plenty of boiling, salted water, with a dash
of olive oil.
Heat olive oil with cloves of garlic but do not let
the garlic brown.
Warm oil gently to release the flavor of the
garlic.
When spaghetti is cooked, drain it and transfer to a warm
serving bowl.
Pour over the oil and garlic and toss the spaghetti
well.

Serve immediately.

Special Linguine

1/2 cup )1 stick butter
4 cloves garlic, minced
4 (6 1/2 ounce) cans chopped clams, liquid reserved
1/4 cup chopped walnuts
Salt and pepper
1 pound cooked linguine
Grated Parmesan cheese

Heat butter in a large skillet.
Add garlic and cook until
golden.
Add clams and cook for 2 minutes more.
Add parsley.
Gradually add reserved clam juice until sauce is desired thickness.
Add walnuts.
Season with salt and pepper.
Cook an additional 2
minutes.
Toss with hot cooked linguine.
Top with grated cheese and
serve immediately.

Strufoli

A favorite at Italian weddings.

12 servings

3 cups SIFTED all-purpose flour
5 medium eggs, slightly beaten
1 egg yolk
1/4 cup solid shortening, softened
1 tablespoon granulated sugar
1/4 teaspoon salt
1 tablespoon grated lemon rind
1 quart oil for deep-fat frying
1 1/2 cups honey
1 tablespoon grated orange rind
2 tablespoons colored sprinkles

Place 1 1/2 cups flour in a large mixing bowl.
Make a hollow in
the center and pour eggs into it.
Add egg yolk yolk, shortening,
sugar, salt, and lemon rind.
Work it with a wooden spoon until
dough forms (add remaining 1 1/2 cups flour as necessary).
Knead
dough on floured surface until smooth and no longer sticky.
Cut s
mall pieces of dough and roll into thin ropes.
Cut ropes into
1/4-inch pieces.
Roll each piece into a tiny ball.

Heat oil (at least 2 inches in a deep-fry pan) to about 370
degrees F.

Fry a handful of strufoli at a time, until golden brown.
Remove
with a slotted spoon; drain on paper towel.

Melt honey over medium heat and stir in orange rind.
Add
strufoli, stirring them in very gently with a wooden spoon.
Coat
them well with the honey, then remove from pan and “mound” them
pyramid-style on a decorative platter.
Sprinkle with colored
sprinkles and let them cool.

Cover with wax paper and store at room temperature.
They will
stay crisp for several days.

Sunday Night Lasagna

Sauce
2 medium-size onions, diced
2 red bell peppers, diced
2 tablespoons minced garlic
2 tablespoons olive oil
1 1/2 pounds ground beef chuck
1 pound ground pork or spiced turkey sausage
1 (2 1/2 pound) can Italian plum tomatoes, crushed
12 ounces tomato paste
1 tablespoon finely-grated orange zest
2 teaspoons granulated sugar
2 teaspoons dried oregano
2 teaspoons dried basil
1/4 teaspoon red pepper flakes

Cook onions, peppers and garlic in olive oil in a large pot over
medium-low heat for about 10 to 15 minutes or until wilted and
golden, stirring.
Add meat in small clumps and brown well over
medium heat, breaking it up with a fork.
Stir in remaining sauce
ingredients; bring to a boil.
Reduce heat to medium-low and simmer
uncovered, stirring occasionally, for 3 hours.

Béchamel Sauce
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups milk, scalded
1/8 teaspoon nutmeg
Salt and pepper, to taste

Melt butter in a heavy saucepan; whisk in flour.
Cook over low
heat, whisking, until fully blended, about 2 to 3 minutes.
Add milk
in a slow stream, whisking constantly until smooth.
Cook, whisking
constantly until thickened, 4 to 5 minutes.
Add nutmeg, salt and
pepper.

3 1/2 cup ricotta cheese
2 tablespoons chopped parsley
1 tablespoon dried oregano
3/4 teaspoon ground nutmeg
Salt and pepper, to taste
8 lasagna noodles, cooked
2 cups (1/2 pound) grated mozzarella cheese

Preheat oven to 350 degrees F.

In mixing bowl, combine ricotta, parsley, oregano, nutmeg, salt
and pepper; stir well.
Place 2 cups of the Sauce in a 13 x 9-inch
baking dish.
Arrange 4 lasagna noodles on top of sauce.
Over the
noodles, spread half of the ricotta mixture, 2 cups Sauce and 1 cup
Béchamel Sauce, then sprinkle with 1 cup mozzarella.
Repeat with remaining noodles and ricotta, 2 cups Sauce, remaining
Béchamel sauce and mozzarella.
There will be some
Sauce left over.

Cover dish loosely with aluminum foil, place on a baking sheet
and bake for 30 minutes.

Remove foil and bake 15 minutes more or until cheese is melted
and bubbly.
Remove dish from oven and allow to rest 10 to 15
minutes before serving.

Sweet Ravioli

1 cup butter or margarine, softened
2/3 cup granulated sugar
1 egg, beaten
1 teaspoon grated lemon rind
1/4 teaspoon almond extract
2 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
About 1/2 cup raspberry preserves
Sifted confectioners’ sugar

Beat butter at medium speed of an electric mixer; gradually add
2/3 cup sugar, beating well.
Add egg, lemon rind, and extracts; mix
well.

Combine flour, baking soda, and salt; add to creamed mixture.
Divide dough in half.
Roll each portion of dough between 2 sheets
of wax paper to a 12-inch square.
Chill at least 1 hour.

Remove one portion of dough from refrigerator; remove top piece
of wax paper, and cut dough into 1 1/2-inch squares.
Place 1/4
teaspoon raspberry preserves in center of half of squares; brush
edges of filled squares with water.
Place unfilled squares over
filled squares; press edges to seal.
Cut an X on top of each.
Repeat with remaining dough and preserves.
Place cookies on greased
cookie sheets, and bake at 350 degrees F for 9 to 11 minutes or
until edges are lightly browned.
Remove from oven, and cool on
baking sheets 4 to 5 minutes.
Transfer cookies to wire racks, and
cool completely.
Sprinkle with confectioners’ sugar.

Makes 4 dozen.

Tiramisu

This is a very old recipe from Venice, Italy.
It means
“pick-me-up.”

Mascarpone Zabaglione
5 egg yolks
6 tablespoons granulated sugar
1/3 cup Marsala
1/2 cup cream
1 pound mascarpone cheese, softened
to room temperature

Beat yolks and sugar in large bowl until pale and thick, about 1
minute.
Add Marsala and place bowl over a pan of simmering water,
beating constantly by hand or with an electric mixer on low, until
the mixture thickens and triples in volume, about 12 minutes.
The
yolks should be very fluffy and soft, like a whipped custard.
Be
careful not to overcook or the yolks will curdle.
Remove from heat,
stirring occasionally, to cool for 15 minutes.
Transfer to a clean
bowl, cover, and chill.

In a cold bowl and with cold beaters, whip cream to stiff peaks.
Fold a scoop of the cream into the mascarpone cheese to lighten the
cheese so it will blend easily..
Fold in remaining cream, then the
chilled zabaglione.

For assembly
1 cup strong black coffee
2 tablespoons granulated sugar
2 tablespoons rum
1 tablespoon vanilla extract
1 store-bought sponge cake
6 ounces grated semisweet chocolate

Make a dipping liquid of the coffee, sugar, rum and vanilla
extract.
Cut the sponge cake into 3 x 1 1/2-inch rectangular
strips.
Dunk pieces of cake into the coffee liquid, then arrange
them in a single layer in the bottom of an 8- to 10-cup baking dish
or shallow bowl.
When the bottom is covered with cake, spoon half
the mascarpone custard on top and smooth over.
Top with half the
grated chocolate.
Top with another layer of coffee-dunker cake,
then with remaining mascarpone custard.
Cover decoratively with
remaining grated chocolate.
Chill at least 3 hours or overnight.
To
serve, cut into squares or wedges.

Makes 8 to 10 servings.

Tomato and Bread Salad (Panzanella)

This is best if you use very ripe tomatoes.

4 cups 1-inch pieces stale Italian or French bread
2 medium tomatoes, cut into bite-size pieces
2 cloves garlic, finely chopped
1 medium green bell pepper, cut into bite-size pieces
1/3 cup snipped fresh basil leaves
2 tablespoons snipped parsley
1/3 cup olive oil
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/8 teaspoon pepper

Mix bread, tomatoes, garlic, green pepper, basil and
parsley.

Shake remaining ingredients in tightly covered container.
Pour
over bread mixture; toss.
Cover and refrigerate at least 1
hour.

Garnish with Kalamata or Greek olives if desired.

Tomatoes, Peppers and Onions (Peperonata)

Toss marinated olives into this dish if you like.

2 medium onions, sliced
2 tablespoons olive oil or vegetable oil
3 medium green bell peppers, cut into strips
1 teaspoon dried basil leaves
1 teaspoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium tomatoes, coarsely chopped

Cook and stir onions in oil in skillet until tender; add
remaining ingredients except tomatoes.
Cover and cook over low heat
10 minutes.
Add tomatoes.
Cover and simmer until green pepper is
tender, about 5 minutes.
Garnish with ripe olives if desired.

Tuscan Chicken Rolls with Pork Stuffing (Rollatini di
Pollo)

3 large whole chicken breasts
(about 2 1/2 pounds total)
1/2 pound ground pork
1 small onion, minced
1 clove garlic, chopped
1 egg, beaten
1/2 cup soft bread crumbs
1/2 teaspoon salt
1/4 teaspoon ground savory
1/4 teaspoon pepper
2 tablespoons butter or margarine, melted
1/2 teaspoon salt
1/2 cup dry white wine
1/2 cup cold water
2 teaspoons cornstarch
1/2 teaspoon instant chicken bouillon
Minced parsley

Remove bones and skin from chicken breasts; cut chicken into
halves.
Place between 2 pieces plastic wrap; pound until 1/4 inch
thick, being careful not to tear the meat.
Cook and stir pork,
onion and garlic over medium heat until pork is brown.
drain fat.
Stir in egg, bread crumbs, 1/2 teaspoon salt, savory and pepper.
Place about 1/3 cup pork mixture on each chicken breast half.
Roll
up; secure with wooden picks.
Place rolls in greased 11 x 7-inch
baking dish.
Brush rolls with butter; pour any remaining butter
over rolls.
Sprinkle with 1/2 teaspoon salt.
Add wine.
Bake
uncovered at 400 degrees F until chicken is done, 35 to 40
minutes.

Remove chicken to warm platter; remove wooden picks.
Keep warm.
Pour liquid from baking dish into 1-quart saucepan.
Stir water into
cornstarch; pour into liquid.
Stir in bouillon.
Heat to boiling
over medium heat, stirring constantly.
Boil and stir 1 minute.
Pour
gravy on chicken.
Top with parsley.

Yields 6 servings.

Tuscan-Style Ribollita

6 slices (1/2-inch thick) day-old crusty French bread
3 cloves garlic
Black pepper, to taste
1 tablespoon olive oil
1 tablespoon chicken broth
1 onion, diced
3 carrots, chopped
3 celery stalks, chopped
1 zucchini, sliced
1 yellow squash, sliced
1/2 sweet red pepper, diced
1/2 teaspoon dried oregano
4 cups torn escarole or dark cabbage
1 (16 ounce) can kidney beans
1 (14 1/2 ounce) can plum tomatoes, drained, juices reserved
1 cup chicken broth
3 tablespoons grated Parmesan cheese
Oregano leaves (garnish)

Grease a baking sheet.
Put the bread on the sheet and bake at
350 degrees F until golden brown, about 15 minutes.
Remove from the
oven.
Cut 1 garlic clove in half and rub on each side of the toast
slices.
Sprinkle with black pepper and set aside.

Heat the oil and broth mixture in a 4-quart pot.
Add the onions
and sauté until tender, about 10 minutes.
Mince the
remaining garlic.
Add the garlic, carrots and celery to the pot.
Cover and cook, stirring occasionally, for 10 minutes.
Add the
zucchini, squash, sweet peppers and oregano; cook for 5 minutes.
Add the escarole, beans and tomatoes; cook until the escarole
wilts, about 2 minutes.
Add black pepper.
Pour the vegetable
mixture into a 3-quart casserole and top with the toast.

In a large measuring cup, combine the reserved tomato juice and
the broth; pour over the toast.
Sprinkle with Parmesan.
Bake at 375
degrees F until the cheese has melted, about 30 minutes.
Let stand
5 minutes and garnish with oregano.

Serves 6.

Veal Parmigiana

Sauce
3 cloves garlic, minced
1 (20 ounce) can tomatoes
4 tablespoons olive oil
1 1/2 teaspoon salt
1 medium onion, chopped
1 (8 ounce) can tomato purée
1 teaspoon basil
1 teaspoon pepper

Sauté garlic and onion in hot olive oil until soft.
Add basil, tomatoes, tomato purée, salt and pepper.
Simmer this mixture for 30 minutes and then strain it through a
sieve.
Keep it hot on very low heat.

Meat
4 large veal chops or
1 1/2 pounds veal scallopini
Pepper, to taste
Olive oil
1/2 cup dry bread crumbs
Mozzarella cheese
Flour
Salt, to taste
1/2 cup Parmesan cheese
1 egg
1/4 cup parsley, chopped
Parmesan cheese
Pasta

Season some flour with salt and pepper.
Beat the egg slightly.
Mix the bread crumbs with 1/2 cup Parmesan cheese and parsley.
Dip
the veal in the flour mixture, then the beaten egg, and finally in
the bread crumb mixture.
Sauté veal in hot olive oil
until cooked.
Remove veal to ovenproof dish.
Sprinkle with a little
Parmesan cheese.
Spoon 1/2 of sauce over meat and top with
mozzarella cheese.
Bake in 350 degrees F oven until cheese
melts.

Use the remaining sauce over a bed of pasta.

Veal Rolls, Roman Style (Saltimbocca alla Romana)

1 1/2 pounds boneless veal round steak, 1/2 inch thick
1/4 teaspoon dried sage leaves, crushed
1/4 teaspoon pepper
6 thin slices prosciutto or fully cooked smoked or boiled ham
2 tablespoons butter or margarine
1 tablespoon olive or vegetable oil
2 tablespoons all-purpose flour
1/2 cup Marsala or other dry white wine
3/4 cup water
1/4 teaspoon salt (optional)

Trim excess fat from veal; pound veal until 1/8 inch thick.
Sprinkle one side of veal with sage and pepper; cut into 6 pieces,
4 or 5 inches square.
Place ham slice on seasoned side of each
piece veal.
Roll up; secure with wooden picks.

Heat butter and oil in 10-inch skillet until hot.
Cook veal
rolls over high heat until brown, 5 to 10 minutes.
Remove from
heat.
Place rolls in single layer in ungreased 10 x 6-inch baking
dish.

Stir flour into drippings in skillet; stir in wine, water and
salt, if desired.
Heat to boiling; pour over rolls.
Cover and bake
at 325 degrees F until tender, 35 minutes.
Garnish with parsley if
desired.

Yields 6 servings.

Veal with Tuna Sauce (Vitello Tonnato)

This is a Northern Italian classic.

1 (4 pound) leg of veal, boned, rolled and tied
1 (2 ounce) can anchovy fillets, drained
3 cloves garlic, sliced
2 cups dry white wine
3 stalks celery (with leaves), cut up
2 medium onions, quartered
2 medium carrots, cut up
4 teaspoons instant chicken bouillon
8 black peppercorns
4 sprigs parsley
2 bay leaves
2 teaspoons salt
1/2 teaspoon dried thyme leaves
Tuna sauce
Minced parsley

Make 10 to 12 deep cuts down length of meat with small knife.
Cut 3 anchovy fillets into 3/4-inch pieces.
Cover and refrigerate
remaining anchovies for Tuna Sauce.
Stuff a piece of anchovy and a
slice of garlic into each cut.
Place meat, wine, celery, onions,
carrots, bouillon, peppercorns, 4 sprigs parsley, the bay leaves,
salt, thyme and enough water to cover in Dutch oven.
Heat to
boiling; reduce heat.
Cover and simmer until meat is tender, 1 1/2
to 2 hours.
Skim foam if necessary.
Remove from heat; cool.

Remove meat from broth; strain and reserve 1/4 cup broth for
Tuna Sauce.
Prepare Tuna Sauce.
Pat meat dry; cut into thin slices.
Spoon a thin layer of Tuna Sauce into a 13 x 9-inch baking dish.
Arrange meat slices in sauce.
Spoon remaining sauce over meat
slices.
Cover and refrigerate at least 3 hours.

Arrange meat slices on platter; spoon Tuna Sauce over meat.
Sprinkle with snipped parsley.

Yields 10 to 12 servings.

Tuna Sauce
1 (3 1/2 ounce) can white tuna, drained
1 (3 1/4 ounce) jar capers, drained
1/2 cup olive oil
1/4 cup lemon juice
1 egg yolk
1 clove garlic
Reserved anchovies
Salt and white pepper
1/4 cup reserved broth

Place tuna, capers, oil, lemon juice, egg yolk, garlic and
remaining anchovies in blender container.
Cover and blend on low
speed just until well blended, about 45 seconds.
Season with salt
and white pepper.
Add whipping cream and reserved broth; blend on
low speed just until well blended, about 30 seconds.

Veal Parmesan

Posted by GourmetGal

2 pounds veal cutlets, thinly sliced
1 teaspoon salt
1/8 teaspoon pepper
1 egg
2 teaspoons water
1/3 cup grated Parmesan cheese
1/2 cup dry bread crumbs (Progresso, Italian)
1/4 cup shortening
1 medium onion, finely chopped (about 1/2 cup)
1 (15 ounce) can tomato sauce
1/2 teaspoon salt
1/2 teaspoon basil
1/2 teaspoon marjoram
6 slices mozzarella cheese

Cut veal into 12-16 pieces, sprinkle with 1 teaspoon salt and
the pepper.
Lightly beat together egg and water.
Combine cheese and
bread crumbs.
Dip veal in egg mixture, then cheese mixture.
Refrigerate for 1 hour.

Melt shortening in pan.
Brown veal on both sides.
Place in
3-quart baking dish.
Preheat oven to 350 degrees F.
Sauté onion in same pan, stir in tomato sauce, salt,
basil and marjoram.
Simmer for 5 minutes.
Reserve 1/2 cup sauce.
Pour remaining sauce over veal.
Top with mozzarella cheese.
Pour
reserved sauce over cheese.
Bake uncovered for 20-25 minutes or
until mixture is bubbly.

Makes 6 – 8 servings.

Zuccotto

Sponge Cake
3 eggs
1/2 cup granulated sugar
3/4 cup all purpose flour
1/4 cup cocoa powder
1 1/2 tablespoons unsalted butter, melted but cooled
2 tablespoons maraschino liqueur or Kirsch
2 tablespoons brandy

Filling
1 1/4 cups heavy cream
1/3 cup confectioners’ sugar
1/3 cup almonds, toasted and finely chopped
1/3 cup hazelnuts, toasted and finely chopped
1/3 cup chopped semisweet chocolate
1/4 cup chopped candied cherries 10 ounce semisweet chocolate,
melted
1/4 cup chopped white chocolate

Preheat oven to 350 degrees F.
Line 1-quart dish with plastic
wrap.
Grease a 10-inch square and a 6-inch square cake pan and line
both with waxed paper.

To make the cake, beat the eggs and sugar in a large bowl over a
pan of steaming water until the mixture is light and frothy and
leaves a trail.
Remove the bowl from the pan and beat until the
mixture is cold.
Fold the sifted dry ingredients into the mixture
with a large metal spoon, being careful not to over fold and lose
volume.
Pour the cooled, melted butter down the side of the bowl
and gently fold in.
Pour the mixture into the 2 cake pans and bake
for 10 minutes, or until firm to the touch.
Cool on a wire rack and
peel off the waxed paper.

Using a cake pan or plate as a guide, cut a 10-inch circle from
the larger cake.
Cut out a small wedge to make it more pliable and
easier to fit in the round bowl.
Push the cake gently into the bowl
to line it, cutting off any that overlaps.
From the second cake,
cut a circle the same size as the bowl top.
Brush all the cake with
the combined brandy and liquor.

To prepare the filling, beat the cream and
confectioners’ sugar to soft peaks and divide
between 2 bowls.
To the first bowl, add the nuts, chopped chocolate
and cherries.
Spoon into the cake lined bowl and hollow out the
center with the back of a spoon, making sure the layer of cream
cheese is even.
Refrigerate for 30 minutes to set.

Mix a third of the melted chocolate into the second bowl of
whipped cream-mixing with a little of the cream first, before
adding to the rest.
Spoon into the hollowed center of the chilled
Zuccotto, level using a metal spatula and press the circle of cake
on top.
Refrigerate for 30 minutes.

Invert the bowl onto a wire rack and turn out the Zuccotto.
Take
the remaining melted chocolate and stir to cool slightly.
Pour over
the Zuccotto and tap the rack to make sure the chocolate covers the
whole of the cake.
Refrigerate until set.

Melt the white chocolate and flick it over the Zuccotto with a
fork.
Chill to set.

Splendid Spumoni

Posted by grinkc 1/13/2002 4:00 am

2 cups heavy cream
2/3 cup condensed milk ( not evaporated)
1 (21 ounce) can cherry pie filling
1 teaspoon rum extract
1/2 cup mini chocolate chips
1/2 cup finely chopped toasted nuts of choice

Although not a true spumoni ice cream.
this dessert is so and
pretty.
Freeze solid for an ice cream texture or partially frozen
for a mousse like texture.
I like to make this for my family for
festive occasions.
Chill milk and cream in the refrigerator at
least 30 minutes.
Then whip both together with an electric mixture
until soft peaks form.
Blend in the cherry pie filling, extract and
chips and nuts.
Place in an 8 or 9 inch square pan.
Cover and
freeze firm.

Serve as is or add ice cream toppings of choice.

Semifredo

Posted by artsycook

“Semifredo” is usually a frozen dessert that combines non-frozen
ingredients like biscuits, cake slices, candied fruits, meringue,
whipped cream, chocolate, etc…It’s slightly
less cold than ice cream, hence the reason for
it’s name.

1/2 cup dried cherries
1/4 cup Amaretto or Kirsch liqueur
1/2 cup honey
2 cups heavy cream
1/3 cup powdered sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon allspice
1 1/2 cups chopped shortbread cookies
3/4 cup chopped Frango mints or semisweet chocolate
Fresh cherries, raspberries or strawberries for garnish
(optional)
Mint leaves for garnish (optional)

In a small heavy saucepan, combine cherries, liqueur and honey.
Heat over medium heat and bring to simmer stage, Remove from heat
and let stand until it reaches room temperature.

Spray a 9-inch (6 1/2 cup) ring mold with cooking spray.
Line
the mold carefully with plastic wrap and smooth out wrinkles.

Combine cream, powdered sugar, cinnamon and allspice in a medium
bowl.
With an electric mixer, beat cream mixture to stiff peaks.
Fold in shortbread, Frango mints or chocolate, and cherry mixture
until well blended.
Pour into mold, cover with plastic wrap and
freeze 6 hours or until firm.
( Mixture will keep in the freezer
for up to 3 weeks.)

Remove pan from freezer and invert on a serving platter.
Let
stand 5 minutes and gently bang mold on the counter.
Remove mold
and smooth out with butter knife.
Garnish and serve.

Rich Italian Fruitcake

3 cups dried figs or dates
1/2 cup white seedless raisins
1/3 cup dried cranberries
1/3 cup almonds, toasted and finely chopped
1/2 cup cocoa powder
2 1/2 cups soft wholegrain breadcrumbs
5 tablespoons olive oil
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
4 teaspoons honey
Oil and dry breadcrumbs for pan
4 teaspoons pine nuts
1/2 cup walnuts

Soak figs or dates overnight in hot water.

The next day, bring them to a gentle boil and lower the heat,
simmering gently until very soft.
While the figs are cooking, soak
the white raisins and dried cranberries in hot water.

When softened, drain figs or dates and place in large bowl.
Drain other fruit, squeeze out excess water and add.
Add remaining
ingredients down to and including honey.
Stir well to as smooth a
consistency as possible.
As you stir, the figs or dates become like
a paste and you will have a very thick “cake-like” batter.

Rub a small springform pan or a layer cake pan with olive oil
and sprinkle lightly with dry breadcrumbs, shaking out excess, like
you would a flour coating.
Spoon in the batter and smooth out.
Cover the surface with pine nuts and walnuts or other nuts of your
choice and press them lightly into the batter.
Bake at 375 degrees
F for 30 to 45 minutes, until firm.

Allow to cool on a rack for about 15 minutes.

Carefully run a spatula around the edges of the pan and invert
onto a cake plate.

Cake is best served cold.

Ravioli

Tomato Sauce*
Ravioli Dough
3/4 pound ground beef
1 small onion, minced
1 (10 ounce) package frozen chopped
spinach, thawed and well drained
1 egg
1/2 cup grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper
6 quarts water
2 tablespoons salt

Prepare Tomato Sauce and Ravioli Dough.

While dough is resting, cook and stir beef and onion over medium
heat until beef is light brown and finely crumbled; drain.
Squeeze
any remaining moisture from spinach.
Stir spinach, egg, cheese, 1
teaspoon salt and pepper into beef and onion.

Divide dough into 6 equal parts.
Cover dough with plastic wrap
to prevent drying.
Roll one part of the dough as thin as possible
on lightly floured surface into about 13-inch square.
Trim edges to
make a 12-inch square.
Fold in half, and cover with plastic wrap.
Repeat with a second part of dough, but do not fold.

Mound about 1 teaspoon beef filling about 1 1/2 inches apart in
checkerboard patter on unfolded sheet of dough; make 16 mounds.
Dip
pastry brush into water; brush in straight lines between filling
mounds and around edge of dough.
Unfold folded sheet of dough over
filled half.
Starting at center, press with fingertips and side of
hand between mounds of filling and around edges to seal.
Cut pasta
between mounds into squares with knife.
Separate squares; place on
wax paper.
Repeat twice with remaining dough to make 48
squares.

Heat water and 2 tablespoons salt to boiling in large kettle.
Add ravioli; stir to prevent sticking.
Cook uncovered until tender,
about 12 minutes; remove to colander with slotted spoon.

Serve with Tomato Sauce.

Makes 48 ravioli.

* 1 cup butter, melted, and 1/2 cup grated Parmesan cheese can
be substituted for the Tomato Sauce; toss with ravioli.

Tomato Sauce
2 (16 ounce) cans tomatoes
(with liquid)
1 (15 ounce) can tomato sauce
1 large onion, chopped
2 cloves garlic, chopped
2 teaspoons granulated sugar
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper

Break up tomatoes with fork.
Heat tomatoes and remaining
ingredients to boiling; reduce heat.
Simmer uncovered until
thickened, about 30 minutes.

Ravioli Dough
3 cups all-purpose flour
3 egg yolks
3 eggs
1 tablespoon salt
1/4 to 1/2 cup water

Make a well in center of flour.
Add egg yolks, eggs and salt;
mix thoroughly with fork.
Mix in water, 1 tablespoon at a time,
until dough forms a ball.
Turn dough onto well-floured
cloth-covered board; knead until smooth and elastic, about 5
minutes.
Cover; let rest 10 minutes.

Ribollita (Tuscan Vegetable Soup)

Ribollita literally means “re-boiled.” It usually consists of
leftovers that are reheated with the addition of beans.
In Tuscany,
olive oil is served as a condiment to be poured into the soup at
the table.

1/2 cup dried cannellini beans
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
1 leek, chopped
3 tomatoes, peeled and chopped
3 cloves garlic
2 cups diced zucchini
1/4 pound green beans, topped and tailed
and cut into short pieces
6 slices white bread
1 pound green cabbage, sliced
Olive oil
Water
Salt, to taste
Pepper, to taste

Begin preparation the day before you plan to serve the soup.
Put
dried beans in a pan with 1 1/2 pints of cold water and bring to
boil.
Turn off heat and leave beans to soak for 1 hour.
Heat some
olive oil in a large pan and add garlic, onion, carrot, celery and
leek and sauté gently for 5 minutes.
Add drained
beans, tomatoes and 3 pints cold water.
Simmer gently for 1 hour or
until beans are tender.
Halfway through cooking beans, add zucchini
and green beans.
Refrigerate the soup overnight.

The next day cook cabbage in boiling water and re-heat soup.
Put
a slice of bread in the bottom of individual, warmed soup dishes.
Drain cabbage and pile onto the bread.
Adjust seasoning of the soup
to taste and ladle into soup dishes.
Serve with a jug of olive oil
so that each person can pour some into their soup.

Rice, Milan Style (Risotto alla Milanese)

1 cup uncooked regular rice
1 small onion, chopped
1 tablespoon chopped beef marrow (optional)
3 tablespoons butter or margarine
2 cups water
2 teaspoons instant chicken bouillon
1/4 teaspoon slat
Dash of ground saffron
1/4 cup grated Parmesan cheese

Cook and stir rice, onion and beef marrow (if used) in butter in
2-quart saucepan until rice is golden, 4 to 5 minutes.

Stir in remaining ingredients except cheese.
Heat to boiling,
stirring once or twice; reduce heat.
Cover and simmer 14 minutes
without lifting cover or stirring.

Remove from heat.
Gently stir in cheese with fork; cover and let
steam 5 to 10 minutes.

Serve rice with additional Parmesan cheese if desired.

Yields 6 servings.

Ricotta Cheesecake (Crostata di Ricotta)

Prepare this cake ahead of time, as it must be chilled for at
least 12 hours.

Cheesecake Pastry
1 1/2 pounds ricotta cheese, well drained
1/2 cup granulated sugar
3 tablespoons all-purpose flour
3 eggs
1 teaspoon grated orange peel
1 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons golden raisins
2 tablespoons finely cut-up candied citron
2 tablespoons chopped blanched almonds
2 tablespoons confectioners’ sugar
1/2 teaspoon ground cinnamon

Prepare Cheesecake Pastry.
Beat ricotta cheese, granulated
sugar, flour, eggs, orange peel, vanilla extract and salt in large
mixer bowl on high speed until smooth and creamy, about 4 minutes.
Stir in raisins, citron and almonds.
Pour into pastry-lined pan.
Bake at 350 degrees F until center is set and top is golden brown,
1 1/4 to 1 1/2 hours.
Cool.
Refrigerate 12 to 24 hours.

Remove outer rim of pan.
Mix confectioners’ sugar and cinnamon;
sprinkle over cheesecake.
Serve with green grapes if desired.
Yields 12 to 16 servings.

Cheesecake Pastry
3/4 cup all-purpose flour
1/3 cup butter or margarine, softened
2 tablespoons granulated sugar
1/8 teaspoon salt

Mix all ingredients until blended; press evenly in bottom of
ungreased 9-inch springform pan.
Bake at 475 degrees F for 5
minutes.

Ricotta Lasagna Swirls

8 lasagna noodles
2 pounds fresh spinach
2 tablespoons Parmesan cheese
1/4 teaspoon nutmeg
1/2 pound ricotta cheese
Salt
Pepper

Cook and drain 8 lasagna noodles.

Steam 2 pounds fresh spinach for 7 minutes, then chop.
Mix
spinach with 2 tablespoons Parmesan cheese, 1/4 teaspoon nutmeg,
1/2 pound ricotta cheese, salt and pepper.
Coat each noodle with 2
to 3 tablespoons of mixture along the entire length of the noodle.
Roll up.
Stand on end in a baking dish.

Sauce
2 cloves garlic, minced
1/2 cup chopped onion
2 cups tomato sauce
1/2 teaspoon basil
1/2 teaspoon oregano

Sauté garlic and onion.
Add tomato sauce, basil and
oregano.
Pour sauce over noodles and bake at 350 degrees F for 20
minutes.

Roasted Onions

4 large yellow onions, unpeeled
Vegetable oil
1/4 cup butter or margarine
1 teaspoon dried rosemary, crushed, or
1 tablespoon snipped fresh rosemary

Trim both ends from onion; prick each onion several times with
fork.
Brush with oil.
Place onions in greased 10 x 6-inch baking
dish.
Bake uncovered at 350 degrees F until tender, about 1 1/4
hours.

Carefully remove skin from onions; place onions upright in
serving dish.
Cut each onion about halfway through into fourths;
separate slightly.
Heat butter and rosemary until butter is hot.
Pour over onions.

Yields 4 servings.

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Roasted Pepper Salad (Pimentos Assados)

6 large green, red or yellow peppers (or combination)
1/4 cup olive or vegetable oil
1 tablespoon white wine vinegar
1/2 teaspoon salt
1/8 teaspoon coarsely-ground pepper

Set oven to broil or 550 degrees F.

Arrange peppers on rack in broiler pan.
Broil with tops about 5
inches from heat, turning frequently, until blistered on al sides,
about 20 minutes.
Place peppers in plastic bag; seal bag.
Let stand
until peppers can be peeled easily, about 20 minutes.

Remove skin, stems and seeds from peppers.
Cut peppers into
1/2-inch wide strips, and place in nonreactive bowl.
Shake
remaining ingredients in tightly covered jar; pour over peppers.
Cover and refrigerate at least 4 hours.

Remove from refrigerator 30 minutes before serving.

Yields 6 servings.