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Recipes

Pound Cake with Fresh Fruits Compote

Published on 28 July 2015 Category: BlogRecipes Written by Andrea
Recipe July 10 Pund cake with fruits Copy 

INGREDIENTS
½ cinnamon stick
½ teaspoon allspice berries, cracked
2 sprigs fresh thyme Cheesecloth
2 cups fresh orange juice
1 tablespoon grated orange zest
½ cup sugar
1 teaspoon vanilla extract
2 tablespoons fresh lemon juice
1 64-ounce package Fresh Mixed Fruit
1 pound cake

PREPARATION

Place cinnamon stick, allspice and thyme in a double layer of cheesecloth.

Roll into a small bundle and tie to secure. Place in a small saucepan.
Add orange juice, orange zest and sugar to the saucepan. Bring to a boil,

then reduce the heat to low, cover, and simmer for 10-15 minutes, stirring occasionally.

Remove from the heat and stir in 
vanilla and lemon juice. Let cool to room temperature.
Remove the cheesecloth packet.
Meanwhile, place fruit in a large bowl. Pour the 
orange syrup over the fruit. Chill, covered, until cold.
The compote can be made up to 4 hours in advance.
Serve slices of cake topped with chilled fruit 
compote and syrup. 
Makes 8-10 servings.

Parmigiano Reggiano Risotto

Published on 28 July 2015 Category: BlogRecipes Written by Andrea
Recipe July 10 Risotto with mushrooms Copy 

INGREDIENTS
6-8 cups chicken broth
4 tablespoons butter, divided
3 tablespoons extra-virgin olive oil, divided
1 yellow onion, minced
1 garlic clove, minced
1 pound mushrooms, sliced
2 cups Arborio rice
10 ounces frozen peas, defrosted
½ cup Cello rich and creamy mascarpone
½ cup grated Parmigiano Reggiano,

plus shavings for garnish
6 ounces prosciutto (about 12 slices),

each slice cut into 3 long pieces

(reserve 6 pieces for garnish)
3 tablespoons chopped fresh parsley
Salt and pepper

 

 

PREPARATION

In a saucepan, bring chicken broth to a boil,

then reduce to a simmer.
In a Dutch oven, heat 2 tablespoons butter

and 2 tablespoons oil over medium high heat.

Add onions and garlic; sauté until soft,

then remove from the pan and set aside. 
Add 2 tablespoons butter and 1 tablespoon oil to the pan. 
Add mushrooms and sauté until soft and just brown.

Set aside with the onions and garlic.
Add rice to the pan, stirring constantly to prevent sticking.

Add a large ladleful of hot chicken broth,

reduce the heat to medium-low, and cook,

stirring,until all the liquid is absorbed. Continue the process, adding broth one ladleful at a time. 

After 20 minutes, add peas, mushrooms and onions.

Continue to add broth and cook until the rice is tender.
Remove the pan from the heat.

Stir in mascarpone, grated Parmigiano Reggiano and prosciutto.

Add parsley and salt and pepper to taste.
Transfer to a serving dish. Using a peeler,

shave 6-8 curls from the wedge of Parmigiano Reggiano directly on top.
Garnish with the reserved prosciutto slices. Serve immediately.
Makes 4-6 servings.

Nectarine Pound Cake

Published on 25 June 2015 Category: BlogRecipes Written by Andrea
Recipe June 24 Pond cake Copy 

INGREDIENTS

3 cups all-purpose fl our
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 cups granulated sugar
6 large eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
1 tablespoon peach brandy
1/2 cup sour cream
4 cups peeled and diced nectarines

(about 5 large nectarines)
FRESH LEMON GLAZE
2 cups confectioners' sugar
1/4 cup milk
2 tablespoons fresh lemon juice

 

PREPARATION

Preheat oven to 350°F. Grease and flour a 10-inch fluted pan.
Combine flour, baking soda and salt. Set aside.
Cream butter and sugar in a large bowl until light and fluffy.
Beat in eggs one at a time. Stir in extracts and brandy.
Gradually add flour mixture and sour cream alternately to the

butter mixture, beating on low speed.
Fold in nectarines. Pour into the prepared pan.
Bake for 55-65 minutes, or until a toothpick comes out clean.

Cool for 15 minutes before inverting on a plate.
To prepare the glaze, mix all ingredients until smooth.

Drizzle over the cooled cake. Makes 10-12 servings.