Recipes
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Tuesday, November 29th, 2011
This delicious soup is lovely as an entree
on a cold autumn night
or as a starter for a special holiday meal.
Rich butternut squash soup is
garnished with Cranberry Relish,
Spiced Walnuts and Black Truffle Oil.
Winter Pear, Gorgonzola & Walnut Salad with Vineque Blackberry Balsamic
Thursday, November 10th, 2011This elegant salad is as lovely as it is tasty. The sweetness of the Blackberry Balsamic with the pear in contrast with the tanginess of the Gorgonzola will make your taste buds tingle with delight!
Italian Panettone Christmas Bread
Monday, November 7th, 2011
This festive Italian bread is traditionally served for Christmas breakfast. We’ve updated the recipe to use dried cranberries and apricot instead of citron fruit, but any combination of dried fruit can be used. It’s delicious on it’s own with coffee or tea, toasted with apricot jam, made into French toast or used to make an extra-special bread pudding.
Classic Italian Pignoli Cookies
Sunday, November 6th, 2011
Pignoli cookies are an integral part of Italian desserts. These cookies are popular in Sicily, as well as all throughout Southern Italy. We had our first experience with these fresh from the oven made by our hostess, Maria, at a bed and breakfast in Abruzzo. Many Italians (and Italian-Americans) make these marzipan-like treats around the holiday season. These are absolutely scrumptious, with a crispy outside and a velvety soft inside.
Almond Mini Cupcakes with Cream Cheese Icing
Saturday, November 5th, 2011These little cupcakes are bursting with yummy almond flavor. Decorated with chocolate curls from the Red Tea Room, they make an easy delightful holiday dessert. This makes about 36 mini cupcakes. Be sure to check out all the cupcake makings available at Poggi Bonsi in Olde Burien and at The Landing in Renton. This makes about 36 mini cupcakes. Be sure to check out all the cupcake makings available at Poggi Bonsi in Olde Burien and at The Landing in Renton.
Hammond’s Candy Cane Martini Recipe
Friday, November 4th, 2011
This beautiful holiday cocktail is sure to be a hit at your next festive gathering!
Ingredients:
* Vanilla vodka
* White crème de cacao
* Peppermint schnapps
* Hammond’s Peppermint candy cane, crushed (optional mini cane for garnish)
* Martini glasses
* Ice
* Shaker
“Blatschindas” Pumpkin Pasties ~ Good enough for Hogwart’s!
Tuesday, October 18th, 2011
Blatschindas are pastries are filled with a spiced pumpkin mixture and baked. The warm turnovers are drizzled with Mieli Thun Dandelion Honey sprinkled with nutmeg to serve. Plan ahead to chill the dough at least 1 hour. You may make these in advance of baking and freeze up to 2 months.
Prep Time: 45 minutes, Cook Time: 20 minutes, Total Time: 65 minutes
Makes about 24 Blatschinda pastries
Honey ~ A Rich History
Tuesday, October 18th, 2011Honey is an organic, natural sugar alternative with no additives that is easy on the stomach, adapts to all cooking processes, and has an indefinite shelf-life. Poggi Bonsi carries a unique selection of honeys from the U.S. and Italy. Our honeys are sumptuous in a cup of tea or drizzled over aged cheeses and are also great for cooking.
Recipes with Honey:
Pecan Pie With MaketSpice Orange Cinnamon Honey
Stonewall Kitchen Baklava with Maine Blueberry Honey
Pumpkin Turnovers Drizzled with Mieli Thun Dandelion Honey
Stonewall Kitchen Baklava with Maine Blueberry Honey
Monday, October 17th, 2011
Try this delicious Baklava
updated with the added flavor of
dried blueberries and
Stonewall Kitchen Maine Blueberry Honey
Pecan Pie with MarketSpice Cinnamon Orange Honey
Wednesday, October 12th, 2011
This scrumptous pecan pie is gooey and delicious! The hint of citrus from the lemon and MarketSpice Cinnamon Orange Honey gives a traditional pie a little extra zest. Serve it in our elegant Emile Henry pie pan, perfect for holiday entertaining.
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