Torrone Cocktail

Last year, I posted about my ill-fated attempt at making home made torrone (the Italian nougat candy that is popular during the Christmas season). Long story short, no matter how precise I was with the ingredients, measurements and timing, all I ended up with was a liquidy mess. Now that we are just 10 days away from Christmas Day, and multiple snowstorms have kept us inside just this past week alone, I’ve spent some quality time trying once again to master the art of torrone-making…with one difference. I’ve decided to EMBRACE the liquid factor.

After a few fun and interesting test rounds, I came up with a cream-based cocktail version of torrone. The main challenge was to find the proper nut flavor. Almonds are traditionally used in torrone, so my first go-to was Amaretto, which is an almond-based liqueur. There is a bit of a sweetness to Amaretto, and I wasn’t getting the full nutty taste. I then gave Frangelico, which is a hazelnut-based liqueur, a try. Much better on the nutty taste, but lacking in the sweetness. My solution? Frangelico with just a dash of Amaretto. Perfect! I mixed it with Pinnacle vanilla whipped cream flavored vodka and a little half and half, and nailed it!

You can serve this over ice or shaken. For extra flavor, rim your glass with some crushed almonds.

Torrone Cocktail

1 oz Frangelico
1 oz Pinnacle Whipped Cream Vodka
1.5 oz half and half
A few drops of Amaretto

In a glass or shaker, mix the Frangelico, vodka and Amaretto. Add the half and half. Serve over ice in a glass rimmed with crushed almonds.

Cheers to you and yours!

Creamy White Bean and Leek Soup with Swiss Chard and Pancetta

The winter chill is starting to settle in, which makes it a perfect time to start thinking about hearty soups and stews. As the season’s first big freeze rolled in last weekend, I took advantage of the time spent indoors to put together a delicious creamy white bean soup. Along with some sauteed leeks, carrots and celery, I also added to the mix two of my favorite white bean counterparts – swiss chard and pancetta. If you are looking for a pure vegetable soup, you can omit the pancetta. While the pancetta gives the soup a beautifully added taste and texture, I won’t hold it against you if you decide to go without it…but if you give the pancetta a try, I guarantee you’ll love it!

Creamy White Bean and Leek Soup with Swiss Chard and Pancetta

2 tablespoons extra virgin olive oil
4 large leeks, white and light green parts only, cleaned and sliced
4 garlic cloves, minced
32 oz vegetable broth
4 oz pancetta, diced
2 medium carrots, sliced thin
2 ribs celery, chopped
1 15 oz can cannelini beans, drained
1 bunch green swiss chard, choppped
salt and pepper to taste

In a large, heavy soup pot heat 1 tbspn oil over medium heat. Add the leeks and a pinch of salt, stir to evenly coat the leeks. Cook and stir for about 5 minutes, or until the leeks are tender. Add the garlic, stir. Cook for about a minute, or until the garlic becomes fragrant. Add the broth, bring to a boil and reduce heat. Add the beans, stir. Simmer for 15-20 minutes.

In a separate pan, heat the remaining tbspn oil. Add the carrots and celery, cook for 5 minutes until vegetables are crisp-tender. Add the pancetta,stir. Sauté until pancetta is cooked, and the fat is rendered. Drain excess oil from pan, set pancetta, carrots and celery aside.

Next, you’ll want to purée the soup with an immersion blender, or on slow speed in batches in a blender, taking care to remove the lid or take out the center insert and to cover with a towel to avoid hot splashes. Return to the pot, heat through, and add pepper to taste. Because of the saltiness from the pancetta, you won’t need to add any extra salt. Add the celery, carrots and pancetta to the soup, stir together. Add the swiss chard, stir. Cover and simmer on medium-low for about 10 minutes.

Serve with crusty bread and enjoy!

Julianna gave the thumbs-up on the soup!

Thanksgiving, Italian Style!

Italian holidays. You’ve heard the legends. Marathon meals, bottomless glasses of home made wine, dessert tables that appear to be a mile long, and lots of loud laughter and love. Of course, you don’t have to be Italian to appreciate all of the above. After all, the best holiday memories are made up of gatherings around the dinner table with family and friends. But there is no denying that the Italian holiday gathering has a certain charm added to it that cannot be matched. The yelling, the hugging, the laughing and the eating. They’re all key ingredients to the celebration.

To help kick off the seasonal festivities as we get ready to celebrate Thanksgiving, my dear friend chef/actress Natalie Stone, of Bella’s Biscotti, shares with us her humorous – and accurate –  take on the legendary Italian Thanksgiving feast.

Someone asked “What are your Thanksgiving traditions?” I had to laugh because here is the answer – is yours similar? An Italian family Thanksgiving pretty much goes like this: it starts with a big spread of antipasto, salami, prosciutto, lots of cheese, and marinated veggies, olives, some dips, etc. Then you take a little break, watch some football , shoot the sh*t around the table, drink some wine. Next up is macaroni, meatballs, sausage, salad, wine.

You would think that was enough BUT out comes the traditional American meal – turkey, stuffing, mashed potatoes, sweet potatoes, green beans, escarole sauteed in garlic. Then everyone unbuttons their pants. Kids are pretty much falling asleep because you let them drink wine. Then ALL the men would leave the table for the chicks to clean up, make the coffee and get dessert ready. Dessert is pumpkin pie, ricotta cheese cake, apple pie, cannoli from Isgros, a pound cake, a big ass bowl of nuts, a cookie tray someone made, tons of Bella’s Biscotti and butter cookies, chocolates galore and some cordials. Next comes your older Italian relatives telling stories of the horrifying way someone back in 1942 screwed the family over. Everyone laughs, hugs and kisses and says goodbye till next time. All the while feeling sorry for their non-Italian friends who only have turkey, stuffing, mashed potatoes, sweet potatoes, green beans and a pie. So I’m thankful for being a Sicilian-American with a holiday focused on all this food.

Please be sure to visit Natalie at Bella’s Biscotti by clicking here. She offers the most delicious biscotti around…perfect for the holiday season, so place your orders soon!

Wishing you and yours a Happy and Blessed Thanksgiving!

Thanksgiving 2013 Part 1: Pumpkin Cheesecake

We are just under two weeks away from my favorite and most heartfelt holiday of the year. Thanksgiving is a day that, regardless of what the retail world may want you to believe, should be devoted to spending time with family and friends, and giving thanks for all of life’s blessings. I am fortunate and thankful to have health and happiness in my family this year, as we also await the arrival of our newest family member, my nephew-to-be, who is scheduled to arrive any day now. It is also a year for my family to keep close loved ones who are going through some difficult times in thoughts and prayers.

On a more light-hearted note, I am also very thankful to have a few near and dear friends who have offered to contribute to this year’s Thanksgiving blog post. If you recall my Thanksgiving recap post from last year, you’ll know that I’ve exhausted all of the Thanksgiving family recipes that I personally have to offer. My Mom’s table and Thanksgiving menu is only so big, after all! For last year’s recap, click here.

For this week’s post, I am happy to share with you a pumpkin cheesecake recipe that was passed along by our very close and dear friend, Chrissy Morabito Bussler. Most people now measure the start of the autumn season based on the first falling leaves or the sip of their first pumpkin latte. I, however, base the start of the fall season on Chrissy and her husband Carl’s Havertown Day open house party. The township day celebration has become an annual event at their house, complete with friends gathered around a table packed with delicious food (how else would an Italian girl celebrate Havertown day?). This year, Chrissy served up this tremendous pumpkin cheesecake, and when she offered to share it with me for my blog, I could not resist. It’s a very delicious, decadent version of classic cheesecake, and is the perfect alternative to traditional pumpkin pie. If you are looking for a real end-of-meal crowd pleaser to share with you family this Thanksgiving, this is the recipe to go for!

Thank you Chrissy and Carl for allowing me to share your recipe and photo!

Next week, I’ll be sharing with you a very funny and witty description of an Italian Thanksgiving dinner, as only my good friend Natalie Stone could describe it. In the meantime, please be sure to visit Natalie at Bella’s Biscotti by clicking here. She offers the most delicious biscotti around…perfect for the holiday season, so place your orders soon!

Now, for the Pumpkin Cheesecake.

PUMPKIN CHEESECAKE

Ingredients
1 1/2 cups graham cracker crumbs, crushed
1/3 cup butter, melted
1/4 cup sugar
1/3 sugar
1 cup sugar
3 packages (eight ounces each) cream cheese, softened
1/4 cup packed light brown sugar
2 eggs
1 3/4 cups (15 ounce can) pure pumpkin
2/3 cup evaporated milk
2 tablespoons cornstarch
1 1/4 teaspoons cinnamon
1/2 teaspoon nutmeg
2 cups (16 ounces) sour cream
1 teaspoon vanilla

Crust Directions
Preheat oven to 350 degrees.
Spray the bottom and sides of the spring form pan with non-stick spray.
Combine graham crackers, butter and 1/4 cup sugar in medium bowl.
Press onto bottom and 1 inch side up of 9 inch spring form pan.
Bake for 6 to 8 minutes. (Do not allow to brown) and cool on wire rack for 10 minutes.

Cheesecake Directions:
Preheat oven to 350 degrees.
Beat cream cheese, 1 cup sugar and brown sugar in a large mixer bowl until fluffy.
Beat in eggs, pumpkin and evaporated milk.
Add cornstarch, cinnamon and nutmeg.
Beat well and pour into crust.
Bake for 55 to 60 minutes or until edge is set but center still moves slightly.

Topping Directions:
Preheat oven to 350 degrees.
Combine sour cream, 1/3 cup sugar and vanilla in a small bowl.
Mix well.
Spread over surface of warm cheesecake.
Bake for five minutes.
Cool on wire rack.
Chill for several hours or overnight.
Remove side of spring form pan.

Photo courtesy of Carl Bussler