Gastronomous

We Love cannoli, but do not have the patience or the equipment for making and frying the whole deal. So  we tried to get the lovely flavor of the traditional Italian  cannoli in an easy to assemble pie . After several tries with an array of ingredients, we hit the best combination of flavor and texture!
So if you are in the mood for cannoli and there is not an Italian bakery in sight, or if you want to surprise your guests with the perfect end to an Italian menu ,  this easy cannoli pie will fit the bill . In case of nut allergies, please  omit the pistachios.

Ingredients:

1 pie shell
3 cups ricotta , drained if too liquid
1 cup sugar
juice of one orange
rind of one orange
1 Tbsp orange liquer
1 egg
Dark chocolate shavings ( for decoration)
1/4 cup chopped pistacchios

 Heat oven to 325 degrees. Meanwhile, in a food processor, mix the ricotta cheese with the sugar and the orange juice, the rind and the liqueur.  Mix smooth ( about 2 minutes). Add the egg and continue to mix till uniform.

Pour mixture into pie shell and bake for 55 to 60 minutes (depending on your oven) till the top has a shiny sheen, and the consistency of  cooked creme brule ( it will wiggle slightly when shaken) . Let cool  to room temperature  or at least for 4 hours before serving, Slice the pie and top with chocolate shavings and pistachios ( if using) .ENJOY!

Into tapas? Try this quick and easy vegetable frittata.  Perfect for a quick lunch, a late night dinner , or as part of a tapas party. It’s a terrific way to eat veggies! . Substitute eggs for egg whites for a low cholesterol version.

Ingredients: (for one 8-inch frittata)

2 cups cooked vegetables, such as broccoli, asparagus or green beans
4 eggs, beaten
1/2 onion, minced
2 Tbls olive oil
grated Pecorino Romano to taste

For best results, use a non-stick 8-inch pan. Sauté the onion in the oil till golden brown. Add the vegetables, salt & pepper to taste. Pour the eggs, let cook till barely set. Gently, slide the frittata on to another dish, then place back into pan to cook the other side, for about 3 minutes. Slide onto serving dish sprinkle with freshly grated pecorino Romano and enjoy!

This is NOT a TYPO!  there is absolutely no cholesterol in these deviled eggs!

HOW can this be? All the cholesterol (and fat) is concentrated in the yolk of the egg; remove the yolk and form the fillings and voila! the cholesterol is gone! The key is to replace the yolk with something as tasty, filling and satisfying.

We used our very own nut-free hummusand it was a tremendous success! If you decide to use store-bought, make sure to read the ingredients since commercially produced hummus contains tahini ( sesame seed paste) which could trigger nut allergies

Try these in your  New Years appetizer party and ther will sure be a hit!

Ingredients: for 4 portions

4 Hard-boiled eggs
1/4 to 1/2 cup nut free hummus
red peppers to garnish
salt and pepper to taste

Boil the eggs , peel and cut in half lengthwise while still warm. Remove the  yolks. Salt and pepper the eggs and fill in with hummus.
You can get as fancy or as simple as you like by pipping it in; we spread with a spoon and covered the whole surface of the egg, you may just want to do a “mock yolk” for fun.

Garnish with red peppers and brush with some olive oil for sheen. Arrange on serving dish and cover with plastic wrap. Let it refrigerate for at least hour.

Before serving, let it stand for 10 mins out of the fridge.

ENJOY!

What would the holidays be without and excellent homemade gingerbread cookie? Our recipe mixes brown sugar and molasses for just the right blend of sweetness and spice. So ditch the store-bought cardboard like ones for the real deal. They are a cinch to make and will perfume your home with the scent of the season.

ENJOY!

Ingredients: (for 3 to 4 dozen cookies)

1 cup of brown sugar
1 cup of light molasses
1 cup canola shortening, melted
1 beaten egg
1 tsp of ground ginger
1 tsp cinnamon
1 tsp baking soda
pinch of salt
1/2 cup hot water
5 cups all purpose flour

Preheat oven to 350 degrees. Mix the dry spices in a small bowl with the sugar. In a large bowl, mix the molasses with the the shortening, the beaten egg and the hot water. Add the sugar mixture, stir till well combined. Add 4 cups of flour and just enough more to make a soft dough. Cover the bowl and chill for an hour. Roll out the dough to a thickness of about 1/4 of an inch and cut with the shapes of your choice. Bake in the oven for for 10 to 12 minutes. Pay attention to your oven so you make sure to NOT OVERCOOK!

Let cool and decorate with sugar icing, Enjoy!

Believe it or not, there is soy in all commercially produced chocolate cookies, even the gourmet ones! So months ago we set out on a mission to create delicious soy-free chocolate cookies.  After many many tries and many sampled batches here they are!

The secret is in the double chocolate. If a loved one has nut allergies replace the almonds with raisins. Leave these out for Santa and you’ll be sure to get all your goodies

Ingredients: (for 4 dozen cookies)

2 oz 100% Cocoa baking chocolate, finely chopped
1 Tbls powdered chocolate ( not chocolate milk type)
6 Tbls butter, softened
1 cup sugar
1 egg
1 3/4 cups of all purpose flour (use 100% wheat for barley free)
2 tsp baking powder
1/2 cup chopped almonds ( for nut free version replace with raisins)
1/4 cup milk
 cherries for decoration(if desired)

In a large mixer bowl, beat butter, powdered chocolate and sugar till creamy. Add egg and beat well. Add chopped chocolate and blend. In a separate bowl, mix the flour with the chopped almonds ( or raisins) and the baking powder. Add the flour mixture to the butter mixture gradually alternating with the milk. Cover the dough and let refrigerate for 2 hours or till firm enough to handle.

Heat the oven to 375 degrees. Shape dough into 3/4 inch balls, place on ungreased cooking sheet. If desired ,press on an almond or a cherry for decoration. Place in oven and let bake for 8 to 10 minutes.

Let cool completely ( if you can wait)   and enjoy with Christmas Toddy or , if you are a grown kid with homemade spiced red wine.