Mangia This

Susie

Pasta e Fagioli

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Pasta e Fagioli

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Course: Soups and Stews
Ingredients Method

Ingredients
  

  • olive oil
  • 1 pound Italian sausage (mild, spicy or a combination)
  • 1 diced onion
  • 2 large diced carrots
  • 3 stalks of diced celery
  • 3 cloves garlic
  • 3 tbspn tomato paste
  • 2- 15 ounce cans Ceci beans, rinsed (or borlotti)
  • 1-15 ounce can diced fire roasted tomatoes
  • 4 cups beef broth
  • 1 tspn dried thyme or rosemary
  • rind of Parmigiano Reggiano
  • salt qb
  • pepper qb
  • grated Parmigiano Reggiano for garnish
  • sunflower greens, and pea shoots (or substitute any micro greens) for garnish
  • ditalini pasta

Method
 

  1. Add olive oil to a deep pot or dutch oven. Add the Italian sausage, breaking it into pieces with a wooden spoon. Cook until the meat is browned, about 5-7 minutes, then remove it from the pan and set aside.
  2. Add the diced onions, carrots, celery and garlic to the same pot and cook until softened.
  3. Return the sausage to the pot.
  4. Add tomato paste.
  5. Add the rinsed beans.
  6. Add the diced tomatoes.
  7. Add the beef broth.
  8. Add the rind of Parmigiano Reggiano
  9. Add the dried herbs, bring to a boil and allow to simmer for 30 minutes or longer. Stir occassionaly to help disperse the cheese rind as it breaks down.
  10. Taste and add salt and pepper to your liking. Then, add the ditalini pasta and cook to al dente, as recommended on the package. Add the pasta just before you are ready to serve, otherwise it will overcook and get mushy.
  11. Garnish with sunflower greens and pea shoots, and a sprinkling of Parmigiano Reggiano before serving.

Tortellini in Broth

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Tortellini in Broth

Tortellini floating in broth are the perfect meal when you are feeling under the weather! I often think of them as little life preservers bobbing around in the broth just waiting to come to my aid! Filled with a mixture of flavorful meat, including ham and mortadella, the pudgy little parcels are packed with flavor and include a healthy dose of ground nutmeg to warm you from the inside out. Lean over the bowl, close your eyes and allow the steaming hot broth to take you under its spell!
While I tend to think of tortellini as comfort food, legend tells us something entirely different. A long, long time ago, in a little tavern, somewhere between Bologna and Modena, Zeus and Venus indulged in a feast. After drinking a bit too much wine, they decided to share a bedroom, so the innkeeper showed them to their room. Captivated by Venus' beauty, the innkeeper spied on his guests through the keyhole in their bedroom door, but all he could see was Venus' navel. He rushed to the kitchen rolled out a sheet of fresh egg pasta and invented a shape inspired by her navel. And so we have tortellini!
Tip: Fresh tortellini will keep in the refrigerator for about a day in an air tight container. If you prefer to freeze them, lay them on a baking sheet dusted with flour and put them in the freezer for 30 minutes. Then, gather them up and store them in a freezer bag or similar container.
Note: This recipe makes about 60 tortellini, which serves approximately 4-6 people.
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Course: Pasta, Soups and Stews
Ingredients Method

Ingredients
  

For the Pasta Dough
  • 4 large eggs
  • 2 cups flour
  • 1 pinch salt
For the Filling
  • 2 tbspns butter
  • 1/3 cup ground veal
  • 1/3 cup ground pork
  • 1/2 cup ham
  • 1/2 cup mortadella
  • 1/2 cup grated Parmigiano Reggiano
  • 1 egg
  • 1/4 tspn ground nutmeg
  • pinch of salt (1/8 tspn)
  • pinch of pepper (1/8 tspn)

Method
 

For the dough
  1. Add the flour to the bowl of your stand mixer.
  2. Make a well in the middle of the flour and add the eggs.
  3. Add salt.
  4. Using a fork, break the egg yolks and mix.
  5. Attach the dough hook to your stand mixer and knead on medium-low speed. Depending on the size of your eggs, you may need to adjust the consistency by adding either a small amount of flour or water. As you knead the dough, it should become homogenous and only slightly tacky. You don't want it to be sticky, or you will have trouble passing it through the pasta machine. Knead for five to six minutes.
  6. Cover the dough tightly with plastic wrap and let it rest for thirty minutes.
For the filling
  1. In the meantime, prepare the filling. Cut the mortadella and ham into coarse pieces and set aside.
  2. Melt the butter in a pan and add the ground veal and ground pork. Saute for about seven minutes or until the meat is browned and cooked through. Then, set aside to cool.
  3. Once the meat has cooled, transfer it to a food processor, along with the ham and mortadella and blitz until the mixture is well combined.
  4. Add the Parmigiano Reggiano, nutmeg, salt, and pepper. Taste and adjust seasoning, if necessary.
  5. Then, add the egg and blitz again until the mixture is homogeneous.
To assemble the tortellini
  1. After the dough has rested, set the rollers of the pasta machine to its widest setting.
  2. Using a pastry cutter or knife, cut the dough into quarters. Remove one quarter of the dough and cover the remaining dough so it doesn't dry out. Dust the dough with flour so it doesn't stick to the pasta machine, flatten it with your hands and run it through the roller.
  3. Change the setting to the next widest setting and repeat. Continue the process until the dough is about 1/16" thick. On my Kitchen Aid attachment, it's number 4.
  4. Using a cutting wheel, trim the edges so they are square and then cut the dough into two inch squares. Gather the scrap pieces, knead and place the dough back under the plastic wrap to reuse.
  5. Place a small ball of filling onto the center of each square.
  6. Fold the square into the shape of a triangle and press the tips together until they stick and make a tight seal. If the corners don't stick, the pasta may be too dry. In that case, lightly brush the dough with water and try again.
  7. Hold the triangle and fold the tip upwards.
  8. Form a ring around your index finger with the tip of the triangle facing upwards and with the other hand, join the two ends of the base and squeeze so the tips adhere well.
  9. Gently remove the tortellino from your finger and lay it on a lightly floured surface. Continue until you run out of ingredients.
  10. While there are countless way to enjoy tortellini, I like to boil them in chicken broth, add a spoonful of Parmigiano-Reggiano, and a scattering of chopped fresh flat leaf parsley. Enjoy!

Tagliatelle al Limone

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Tagliatelle al Limone

In the midst of winter, Tagliatelle al Limone is the promise of spring! The rich egg pasta is balanced with the clean zip from the lemons and the fresh thyme adds an earthy and sweet element that rounds out the dish perfectly. Tagliatelle al Limone makes a delicious first course or light meal and if you add grilled shrimp, it can be transformed into sheer elegance. Serve it with a crisp white wine and it will have you dreaming of sun kissed tans, tank tops, and bonfires at the beach. Now you know where my mind is!
Tip: For a quick and easy weeknight dinner, forgo making the fresh tagliatelle and substitute one pound of pre-packaged egg fettucine and it will be ready in a matter of minutes.
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Servings: 4 people
Course: Pasta
Ingredients Method

Ingredients
  

For the Tagliatelle
  • 3 cups flour
  • 4 medium sized eggs
  • 2 lemons, zested
  • 1/4 tspn salt
  • 1 tbspn olive oil
  • flour as needed to prevent sticking
For the Lemon Sauce
  • 2 medium sized lemons, juice and zest
  • 3/4 cup heavy cream
  • 6 tbspn butter
  • 3/4 cup Parmiggiano Reggiano
  • freshly ground black pepper qb
  • thyme for garnish

Method
 

For the Tagliatelle
  1. Add the flour to the bowl of your stand mixer.
  2. Make a well in the middle of the flour and add the eggs and lemon zest.
  3. Add salt.
  4. Add olive oil.
  5. Using a fork, break the egg yolks and begin to mix.
  6. Add water in small increments until the dough comes together. Depending on the size of your eggs, the dough may need more or less water, so start slow.
  7. Continue to add water until the dough is no longer shaggy. Use your hands to form it into a ball. It should look like this.
  8. Attach the dough hook to your stand mixer and knead on medium-low speed for five to six minutes.
  9. Cover the dough tightly with plastic wrap and let it rest for thirty minutes.
  10. After the dough has rested, set the rollers of the pasta machine to its widest setting.
  11. Using a pastry cutter or knife, cut the dough into quarters. Remove one quarter of the dough and cover the remaining dough so it doesn't dry out.
  12. Dust the dough with flour so it doesn't stick to the pasta machine, flatten it with your hands and run it through the roller.
  13. Change the setting to the next widest setting and repeat. Continue the process until the dough is about 1/16" thick. On my Kitchen Aid attachment, it's number 4.
  14. Trim the ends of the sheet so they are square. Let the sheets dry for two to three minutes on each side.
  15. Sprinkle with flour and then wrap the pasta sheets into loose rolls, without pressing, seam side up.
  16. Using a knife, cut the pasta into 1/4" wide strips.
  17. Unwrap the rolls by gently picking up the end of the tagliatelle and letting them unravel.
  18. Wind them into a nest and let them dry on a lightly floured work surface.
For the sauce
  1. Begin by adding the lemon zest and juice to a large sauce pan.
  2. Add cream to the saucepan and cook over medium heat, whisking often, until the sauce begins to simmer.
  3. Reduce the heat to medium-low and whisk in the butter until it is melted.
  4. Boil the tagliatelle in salted water and cook for two to three minutes or until the pasta rises to the surface.
  5. Remove the pasta from the water and add to the saucepan.
  6. Saute for a few minutes, stirring gently. Add the Parmiggiano-Reggiano along with a ladleful of pasta water to loosen the sauce.
  7. Add a few cracks of freshly ground black pepper. Garnish with chopped fresh thyme and you're ready to serve!

Roasted Chicken with Lemon and Thyme

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Roasted Chicken with Lemon and Thyme

Roasted Chicken with lemon and thyme is a must have in your recipe collection! It's budget friendly, requires minimal prep time and once you get it in the oven, demands very little attention. Once you've mastered it, you have an easy weeknight dinner at your finger tips, or a beautiful and delicious main course to entertain guests. Brushed with melted butter before baking, the skin gets brown and crispy in the oven, while the white meat retains its moisture. Forget the scented candles! As the chicken cooks, it releases the warm aromas of lemon and thyme, making the entire house come alive with the comforting aromas of home.
Tips
Adding coarse ground sea salt to the top of the chicken after brushing it with melted butter adds a burst of flavor and an extra crunch to the golden, crispy skin.
I suggest cooking the chicken on a roasting rack and using the convection setting on your oven, if available. The rack elevates the chicken and the convection setting utilizes a fan that keeps a steady flow of air circulating in the oven as the chicken cooks. Combined, this will cook the chicken from all sides and help make the skin crispy.
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Servings: 4 people
Course: Meat and Poultry
Ingredients Method

Ingredients
  

For the chicken
  • 1 4-5 pound roasting chicken
  • 4 tbspn melted butter
  • salt
  • pepper
  • 1 lemon sliced into quarters
  • 1/2 onion cut into large chunks
  • 1 bunch thyme
For the pan sauce
  • 1 tbspn butter
  • 1/2 minced shallot
  • 1 clove minced garlic
  • 1/2 cup white wine
  • 1/2 cup chicken stock
  • 2 lemons, zest and juice

Method
 

For the chicken
  1. Preheat the oven to 425 degrees.
  2. Check the cavity for giblets or innards and remove them. Rinse the chicken, inside and out, and pat dry with a paper towel.
  3. Season the inside and outside of the chicken with salt and pepper. Be liberal with your seasoning.
  4. Stuff the cavity with lemons, onion and a bunch of thyme.
  5. Place the chicken on the rack in the roasting pan and truss it with chicken twine, making sure the legs and wings are tucked tight to the body so they don't burn in the oven.
  6. Brush the outside of the chicken with melted butter.
  7. Sprinkle with coarse ground salt. Transfer to the bottom rack of the oven and cook for 90 minutes or until the juices run clear when cut at the intersection of the leg and thigh. Once cooked, allow the chicken to rest in the roasting pan for 15-20 minutes before carving it.
For the pan sauce
  1. Meanwhile, start on the pan sauce. Put the roasting pan on the stove, over medium high heat.
  2. Add one tablespoon of butter and stir with a wooden spoon, releasing the brown bits at the bottom of the pan.
  3. Add the minced shallots and garlic.
  4. Add 1/2 cup white wine, 1/2 cup chicken stock, and the zest and juice of two lemons to brighten the flavor.
  5. Taste and adjust seasonings.

French Toast with Mascarpone Whipped Cream

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French Toast with Mascarpone Whipped Cream

If you don't have a go-to french toast recipe, look no further! This recipe is a standby in my household. It makes a great start to the weekend and is perfect for using up stale french bread without tasting like a desperate attempt at salvaging leftovers. It's crunchy and buttery on the outside, soft and custardy in the center and the Mascarpone whipped cream knocks it out of the ballpark!
Note: This recipe yields about 3 cups of whipped cream, and enough custard to coat one loaf of french bread. I like to use a crunchy baguette, but you could certainly substitute brioche or any other egg bread and it would be delicious.
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Course: Breakfast
Ingredients Method

Ingredients
  

For the French Toast
  • 10 slices Ciabatta, french baguette or similar crusty french bread 1" thick and cut on a diagonal
  • 6 eggs
  • 2 cups half and half
  • 2 tbpsn vanilla
  • 1/4 tspn cinnamon
  • 1/2 tspn salt
  • 4 tbspn butter for frying
  • maple syrup for serving
For the Mascarpone Whipped Cream
  • 1 1/4 cups heavy whipping cream
  • 8 ounces Mascarpone cheese
  • 3/4 cup powdered sugar
  • 1 tspn vanilla extract

Method
 

For the French Toast
  1. Prehat oven to 250 degrees.
  2. Whisk the eggs, half and half, vanilla and salt together.
  3. Dip the french bread into the mixture. Flip it over and coat the other side.
  4. Put the bread on a wire rack to drain excess egg mixture.
  5. Melt butter in non stick pan over medium high heat. Cook 2-3 minutes per side until the bread is browned and crispy.
  6. Put the french toast on a cooling rack and keep warm in the oven until ready to serve.
    Note: The cooling rack allows air to circulate under the french toast and this prevents it from steaming on the underside and losing its crunch.
For the Mascarpone Whipped Cream
  1. Add the whipping cream, and vanilla extract to the bowl of a stand mixer. While mixing at low speed, slowly add the powdered sugar.
  2. Increase speed to high and whip until the mixture forms soft peaks.
  3. Add the Mascarpone cheese and whip until stiff peaks form.
  4. Serve the french toast with a drizzle of maple syrup, fresh berries and Mascarpone whipped cream.

Red Wine Braised Beef Stew

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Red Wine Braised Beef Stew

Cold weather makes me long for warm, comforting meals and this red wine braised beef stew is at the top of my list. The tender chunks of meat are swimming in a bowl of velvety rich sauce, perfect to sop up with a piece of crunchy french bread. The potatoes and carrots are added midway through the cooking process so they retain a bit of texture which adds a nice balance to the dish. Serve on its own with plenty of french bread, ladle it over a bowl of wide egg noodles or creamy polenta and it will warm you to the core!
Notes:
Don't be tempted to buy prepackaged stew meat. Chuck is really the only cut of meat to use if you want a fork tender stew. The prepackaged stew meat is usually the leftovers from a variety of cuts that the butcher has no use for. I ask my butcher to cube the roast for me and then I trim any huge chunks of fat before I brown the meat.
I find that the flour I used for dredging is enough to thicken the stew, but if I plan to serve it over egg noodles and I want the sauce to be thicker, sometimes I add a roux to the pot at the end of the process. In order to do this, melt 4 tablespoon of butter in a small nonstick pan and add 4 tablespoons of flour. Stir until the mixture is well combined and cook over low heat for about two minutes. Add mixture to the stew and stir.
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Servings: 6 people
Course: Meat and Poultry, Soups and Stews
Ingredients Method

Ingredients
  

  • 1/4 cup flour for dredging
  • 4 lbs chuck roast Cut into 1" cubes
  • olive oil, enough to coat the bottom of the pot
  • 2 onions chopped into 1" chunks
  • 5 cloves garlic whole, crushed
  • 3 celery ribs chopped into 1" chunks
  • 4 tbspns tomato paste
  • 1 1/2 cups red wine
  • 4 cups beef stock
  • 2 bay leaves
  • 1 tbspn ground rosemary
  • 2 tspns salt
  • 1 tspn freshly grated black pepper
  • 5 medium sized carrots sliced on a diagonal, into 1" chunks
  • 1 lb baby potatoes (i.e. yukon gold) sliced in half

Method
 

  1. Preheat the oven to 325 degrees.
  2. Season meat with salt and pepper.
  3. Sprinkle the meat with flour and toss to coat. This will help the meat brown and the flour will serve as a thickening agent in the stew.
  4. Add olive oil to the bottom of a dutch oven or heavy bottomed soup pot. Over medium heat, brown the meat in two batches, a couple of minutes on each side. Add a bit more olive oil for the second batch if needed.
    Note: Don't rush this step. The browning adds a depth of flavor that you cannot replicate. Be careful not to over crowd the pan or the meat will steam rather than brown.
  5. Once the meat is browned, remove it from the pot and set aside.
  6. Add the onions, garlic and celery to the same pot, and use a wooden spoon to scrape up the brown bits from the bottom of the pan. Saute until soft, about five to seven minutes.
  7. Add the meat and juices back to the pot.
  8. Mix in the tomato paste and cook for a couple of minutes, until the tomato paste turns dark red and becomes slightly sticky.
  9. Add the red wine to deglaze the pan.
  10. Add the beef stock.
  11. Add the bay leaves.
  12. Add the ground rosemary and salt.
  13. Bring to a boil, cover with a lid and then transfer to the oven to braise for two hours.
  14. Once the stew has cooked for two hours, add the carrots and potatoes.
  15. Return to the oven and braise for another two hours.
  16. Adjust seasoning to your liking and enjoy!

Castagnaccio

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Castagnaccio

Castagnaccio is rustic cooking at its best! It's packed with flavor, and contains no added sugar. When prepared in a traditional manner, it measures no more than half an inch thick and is a feast for the senses. As it cooks, the house is filled with the aroma of sweet wine, citrus, fennel and rosemary, and with the chewy raisins and crunchy nuts, it's rich in texture. It's also known to be a powerful elixir of love! One bite is akin to being struck by Cupid's arrow!
Castagnaccio is typically prepared in the cooler months, and is most often associated with Tuscany but is prepared in many regions of northern Italy, where chestnut forests are native to the landscape. Some say it may have originated in Ancient Rome, as the Romans prepared a chestnut bread that is similar. Either way, Castagnaccio is a humble dish, filled with all the goodness the land has to offer. To serve, drizzle with honey and a spoonful of fresh ricotta or mascarpone whipped cream.
Notes:
Tightly pack the flour when measuring or the batter may end up too runny. It should be similar in consistency to pancake batter.
The recipe calls for the zest of one orange, but feel free to substitute any citrus. I always try to use ingredients that are in season. In this recipe, I substituted the zest of two mandarins for the orange, but you could just as easily use a lemon and it would be delicious.
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Course: Dessert
Ingredients Method

Ingredients
  

  • 2 cups chestnut flour
  • 1 1/4 cups warm water
  • 1/4 cup rum or sweet wine
  • 1 tspn salt
  • 1 1/2 tbspns fennel seeds
  • 1/2 cup walnuts
  • 1/2 cup pine nuts
  • 1/2 cup raisins
  • 1 orange, zested
  • 1 sprig rosemary
  • 3 tbspn extra virgin olive oil

Method
 

  1. Preheat the oven to 375 degrees.
  2. Soak the raisins in hot water until soft, about ten minutes.
  3. Remove the needles from the sprig of rosemary and soak them in water. This will keep them from burning when you put the cake in the oven.
  4. Chop the shelled walnuts.
  5. Lightly toast the pine nuts, about 5-7 minutes in the oven or until fragrant.
  6. Sift the chestnut flour and salt in a bowl.
  7. Slowly add the warm water and wine, whisking constantly until well combined.
  8. Strain the raisins and add to the mixture. Add the orange zest, fennel, half of the raisins, half of the walnuts and half of the pine nuts to the mixture. Stir until well combined.
  9. Cover a 12 inch diameter hinged mold with parchment paper and lightly grease with olive oil.
  10. Pour the mixture into the mold.
  11. Sprinkle the surface with the leftover raisins, and the remaining walnuts and pine nuts. Finish everything off with a drizzle of oil and the needles of the rosemary sprig.
  12. Bake for 35-40 minutes, until the cake pulls away from the pan and small cracks form on the edges.
  13. Allow the cake to cool before removing it from the mold. Serve it with a drizzle of honey and a scoop of fresh ricotta cheese or mascarpone whipped cream.

Panettone Genovese

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Panettone Genovese

There is nothing quite as festive as a homemade Panettone baking in the oven! It fills the house with the sweet aromas of Marsala wine and fennel, and comes out with a beautiful glossy sheen. Studded with bright candied fruit, and crunchy pine nuts, Panettone Genovese makes a beautiful treat on Christmas morning. Slice it while it's still slightly warm from the oven and top with a pat of butter and your taste buds will scream, "It's Christmas!" Panettone can be served on its own, enjoyed with a cup of coffee (my personal favorite), or used to make a festive french toast.
A few tips:
Before baking, score with three slits in the shape of a triangle. This controls the direction in which it expands as it bakes, and also symbolizes the holy trinity, the Father, Son and Holy Spirit.
I like to bake with rapid rise yeast, but if you prefer to use regular yeast, let it dissolve in a bowl of warm milk until it becomes foamy (about 15 minutes) before adding it to the dough.
I use an insulated baking sheet and find that the bottom browns more evenly as it cooks.
Don't grease the cookie sheet before baking. It isn't necessary and may cause the bottom to burn before the panettone is cooked.
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Course: Bread
Ingredients Method

Ingredients
  

  • 3 1/2 cups unbleached flour
  • 2 1/2 tsp yeast
  • 1/4 tspn salt
  • 1/2 cup softened butter
  • 3/4 cup granulated sugar
  • 4 tbspn Marsala wine
  • 1 Meyer lemon, juice and zest
  • 1 1/2 tbspn fennel seeds
  • 1 egg
  • 1/3 cup dried currants
  • 2/3 cups raisins, soaked in Marsala
  • 1/3 cup candied fruit
  • 1/2 cup pine nuts
Egg Wash
  • 1 egg
  • 1 tbspn water or milk

Method
 

  1. Soak raisins in Marsala wine for 1/2 an hour, until soft.
  2. Add the yeast to a small amount of warm milk, cover and allow to sit for about 5 minutes until bubbles beging to form on the surface.
  3. Meanwhile, whisk the softened butter and sugar together in the bowl of a stand mixer until the mixture is light and airy.
  4. Add the Marsala.
  5. Add the fennel seeds and salt.
  6. Add the egg and mix everything together until homogeneous.
  7. Add the lemon zest and juice.
  8. Swap your whisk attachment for the dough hook. Then, add the yeast mixture and flour and knead for about 5 minutes.
  9. Strain the currants, raisins, and candied fruit and add them to the dough.
  10. Add the pine nuts.
  11. Mix gently on low speed until all the ingredients are well combined.
  12. Transfer to a much larger bowl that has been lightly greased with butter. Cover with a clean towel and set aside in a warm spot that is free of drafts. Let sit for 4 to 6 hours. It will rise slightly.
  13. Preheat the oven to 375 degrees one hour before baking.
    Place the dough on an insulated cookie sheet. Form it into a round loaf, about 6 inches in diameter.
    Use a knife to score three slits in the crown to form a triangle (Father, Son and Holy Spirit).
  14. Make an egg wash, combining an egg yolk with 1 tbspn water. Using a pastry brush, brush the top with a light, even coat.
  15. Bake for 50-55 minutes or until golden. Test with a toothpick. When it comes out clean, it's done. If panettone browns before it's done cooking, place a piece of foil on top to protect it.
  16. Cool before serving.

Easy to Peel Roasted Chestnuts

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Easy to Peel Roasted Chestnuts

If you've ever tried roasting chestnuts at home, you probably know they can be difficult to peel. I go green with envy when I see jars of beautiful candied chestnuts and then think of mine, nearly impossible to shell, at best resulting in tiny bits and pieces of the sweet, starchy nut, some still crunchy from their clingy inner skin. This year, I decided to do some research and in fact, there is a better way!
Slit. Boil. Roast. Steam. Peel. This method uses steam to loosen the shells and it's nothing short of miraculous! With a shot of Amaretto in hand, it's a perfect way to bring a holiday evening to a close.
Note: When buying chestnuts, look for nuts that are glossy, and firm to the touch. I've skipped this step before and bought by the scoopful only to find out later that half of them were spoiled.
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Course: Dessert
Ingredients Method

Ingredients
  

  • 1 lb raw chestnuts in shells

Method
 

  1. Preheat the oven to 425 degrees.
  2. Using a serrated knife, cut a long slit in the chestnut on the rounded side of the nut. Make sure you cut through the tough outer shell completely.
  3. Put the chestnuts in a pot of water and bring to a boil.
  4. When the water comes to a boil, remove the chestnuts with a slotted spoon and transfer to a baking sheet. Lay them flat side down in a single layer and roast them for 15 minutes. The shells split open as they cook.
  5. Remove the chestnuts from the oven and transfer them to a bowl and cover them with a clean kitchen towel for about 15 minutes. This creates steam that will help the chestnut pull away from the shell.
  6. Peel the chestnuts and enjoy!

Brandied Cherries

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Brandied Cherries

Brandied cherries are surprisingly simple to make and the perfect way to top off a holiday meal! These sweet, chewy cherries are swimming in a thick, syrupy, brandy glaze. Really, how could you go wrong? Serve them in a martini glass on their own, drizzled over the top of a decadent chocolate gelato, or top a cheesecake or chocolate flourless cake. They even work well as a sauce on pork chops or chicken. I had to make an extra batch because I tossed the first batch into my wilted spinach salads at lunch every day this week!
Note: Cherries come into season during the summer and if you plan ahead, I would absolutely make them when they are in season. If you're like me, and Christmas is a week away and you can't imagine the holiday slipping by without this heavenly treat, then scour your local markets. Albeit, pricey, I found these Bing cherries imported from Chile and they will do the trick!
Note: These will keep in the refrigerator for up to six months and will only taste better the longer they sit. If you prefer to make them shelf stable and keep them for longer, please reference a reliable source (i.e. National Center for Home Food Preservation) for safe canning practices.
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Course: Dessert
Ingredients Method

Ingredients
  

  • 2 lbs sweet cherries (Bing, Ranier)
  • 1/2 cup water
  • 1 cup granulated sugar
  • 1 1/4 cup brandy
  • 1 cinnamon stick
  • 2 cloves
  • 1 tspn vanilla

Method
 

  1. Wash and pit the cherries.
  2. Combine cherries, sugar, cinnamon, cloves, vanilla, and ½ cup water in a medium pot. Bring to a boil over medium-high heat.
  3. Reduce heat to a simmer and cook uncovered, stirring occasionally, until the cherries soften and the syrup thickens, about 20–25 minutes.
  4. Let cool slightly, then stir in brandy.
  5. Transfer cherries and syrup to a jar or airtight container and chill.