Celebrating the Mediterranean lifestyle one delicious dish at a time.
Adapted from a recipe in Bon Appetit, November 2019. Using roasted pumpkin instead of canned pumpkin makes all the difference in the color and flavor of this cheesecake. The combination of cream cheese and mascarpone gives a light creamy texture and provides a nice contrast to the pepita brittle topping. This decadent cheesecake is a …
The sweet and savory flavors of this chutney are the perfect complement to roasted pork tenderloin, grilled chicken. Spread it on sandwiches made with smoked turkey, or serve it with our Stilton Gougére. Makes ½ pint INGREDIENTS 2 ripe D’Anjou pears, peeled, cored, and roughly chopped 2 tablespoons fresh lemon juice 2 tablespoons extra-virgin olive …
Ingredients 2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking soda 1 teaspoon salt 3/4 stick (6 tablespoons) unsalted butter, softened 1 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 1 cup almonds, roughly chopped 3/4 cup semisweet chocolate chips Directions Preheat oven to 350°F. and line a baking sheet …
Makes 2 dozen small cookies Ingredients 1 1/2 cups hazelnuts (8 ounces) 1 1/2 cups confectioners’ sugar Pinch of salt 1 large egg white, lightly beaten 1 teaspoon pure vanilla extract 1 teaspoon hazelnut liqueur Directions Preheat the oven to 400°. Spread the hazelnuts on a large rimmed baking sheet and toast for about 12 minutes, until …
Ingredients 3 eggs ¾ cup granulated sugar 1/2 cup butter, melted 1 Tbsp. vanilla extract 1-3/4 cups all-purpose flour 2 tsp. baking powder Directions In a large bowl, beat eggs and sugar until thick. Stir in the melted butter and vanilla. Sift together the flour and baking powder, and blend into the batter until smooth. …
Makes about 2 dozen Ingredients 1 cup sugar 1 stick unsalted butter, melted 3 tablespoons Grand Marnier 2 teaspoons dried orange zest 1 teaspoon pure vanilla extract 1/2 cup dried cranberries 1/2 cup whole pistachios 3 large eggs 2 3/4 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon sea salt Directions: Stir together sugar, butter, Grand …
Makes about 6-7 cups Ingredients for the salad: 4 cups kale, rinsed well and sliced into thin ribbons 2 cups Brussels sprouts, thinly sliced (a mandolin or food processor is great for this.) 1/2 cup pomegranate seeds (about the amount from 1 large pomegranate) 1 cup frozen red grapes sliced in half* 2 satsuma mandarin oranges, …
Ingredients: 1-1/2 cups blanched almonds 1-1/2 cups confectioners’ sugar 1 egg white 1-1/2 teaspoons almond extract 1/4 teaspoon salt Directions: Place almonds in a food processor; cover and process until smooth. Add the confectioners’ sugar, egg white, extract and salt; cover and process until smooth. Divide almond paste into 1/2-cup portions; place in airtight containers. …
Makes about 3 dozen Ingredients: For the cookies: 1 cup butter, room temperature 3⁄4 cup granulated sugar 1 large egg 1 1⁄2 teaspoons vanilla extract 1⁄2 teaspoon baking powder 1 dash salt 2 1/2 all-purpose flour For the filling: 1/2 cup Giandiua Chocolate Hazelnut Spread 1/2 cup Mascarpone Cheese Directions: Preheat the oven to 350 degrees. In a …
Makes about 2 dozen Ingredients: 3/4 cup all-purpose flour 2 tbsp plus 1 tsp unsweetened dark cocoa powder (I used Hershey’s Special Dark) 1 tsp baking powder 1 egg 1/2 cup brown sugar* 5 tbsp unsalted butter, melted 2 tsp vanilla extract Directions: Add flour, cocoa powder, and baking powder in a bowl and stir …