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Spicy Bourbon Candied Nuts (Italian Croccante)

December 20, 2023 By
Spicy Bourbon Candied Nuts (Italian Croccante)
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Recipe by Silvia Baldini — There's something magical about strolling through the festive holiday markets in Italy during Christmas, especially when the air is filled with the aroma of roasted nuts, vanilla, and spices wafting from the croccante stands. Croccante is similar to almond brittle and is a cherished traditional Christmas favorite. Making this treat at home is easy, and it’s an ideal hostess gift that is both thoughtful and delicious. I've adapted the original classic Italian recipe for my brittle, using a mix of different nuts and infusing it with spices. Don’t be intimidated by the caramel; just pay attention to the color and stick to my timing. Prep your lined baking sheet and equipment beforehand to ensure a smooth process. While Italians prefer the brittle in sizable chunks, I like breaking it into smaller clusters for versatile serving options – as a standalone treat, a salad sprinkle, or an ice cream topping. Store it in an airtight container to maintain its irresistible crunch or portion it into mason jars or small bags for fun holiday gifting.
Servings Prep Time
8 cups 25 minutes
Cook Time
15 minutes
Servings Prep Time
8 cups 25 minutes
Cook Time
15 minutes
Spicy Bourbon Candied Nuts (Italian Croccante)
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Recipe by Silvia Baldini — There's something magical about strolling through the festive holiday markets in Italy during Christmas, especially when the air is filled with the aroma of roasted nuts, vanilla, and spices wafting from the croccante stands. Croccante is similar to almond brittle and is a cherished traditional Christmas favorite. Making this treat at home is easy, and it’s an ideal hostess gift that is both thoughtful and delicious. I've adapted the original classic Italian recipe for my brittle, using a mix of different nuts and infusing it with spices. Don’t be intimidated by the caramel; just pay attention to the color and stick to my timing. Prep your lined baking sheet and equipment beforehand to ensure a smooth process. While Italians prefer the brittle in sizable chunks, I like breaking it into smaller clusters for versatile serving options – as a standalone treat, a salad sprinkle, or an ice cream topping. Store it in an airtight container to maintain its irresistible crunch or portion it into mason jars or small bags for fun holiday gifting.
Servings Prep Time
8 cups 25 minutes
Cook Time
15 minutes
Servings Prep Time
8 cups 25 minutes
Cook Time
15 minutes
Ingredients
  • 1 cup unsalted almonds
  • 1 cup walnut halves
  • 1 cup pecan halves
  • 1 cup unsalted pistachios or whole cashews, or whole hazelnuts
  • 6 tablespoons water
  • 1 ½ cups granulated sugar
  • 2 teaspoons bourbon or vanilla extract
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon ground cinnamon
  • 2 teaspoons fine sea salt
  • 1 ½ teaspoon flaky salt
Servings: cups
Instructions
  1. Preheat the oven to 350 degrees.
  2. Toast the nuts: Combine the nuts on a baking sheet in a single layer and roast them for 10 minutes, being careful not to burn them. Set aside. Line one large baking sheet with parchment paper and set aside.
  3. Make the caramel: Place the sugar and the water in a large, nonstick sauté pan (16 inches), mix to combine with a metal fork. Cook over medium-high heat until the sugar melts, turning into a transparent syrup. Don’t stir. Use a cooking brush to swipe the sugar sticking to the sides of the pan. Cook for 5 to 10 minutes until the mixture becomes a clear golden brown, swirling the pan constantly at the end. Pay attention and be careful; the caramel is very hot and can burn quickly.
  4. Add the nuts: Take the pan off the heat, promptly add the bourbon or the vanilla; it will bubble up, but don’t worry, swirl the pan to combine. Work quickly because the caramel continues to cook and darken. Add the roasted nuts, the sea salt, the cayenne pepper, and the cinnamon, and toss with a large metal spoon until all the nuts are completely coated.
  5. Cool and break the nuts: Quickly spread the caramelized nuts onto the prepped baking sheet lined with parchment paper. Spread the nuts out in one layer, separating them with two large metal spoons. Sprinkle with the Flaky Salt and set aside to cool. Once they’re completely cooled, break the large chunks of caramelized nuts into small clusters with your hands. Try not to break the actual nuts. Store in an airtight container for up to a month.
Recipe Notes

Note: Feel free to experiment with various spice combinations, creating sweet and salty versions. Consider combinations such as Cumin and Vanilla or Curry and Cumin. Or make a sweet and salty version by adding only vanilla and salt, a perfect topping for gelato.

For an extra touch, try finishing with a sprinkle of smoked flaky salt. Also, feel free to experiment with different kinds of nuts and substitutes; cashews and hazelnuts work well.

Cleaning: Put the used utensils in the pan and fill with water. Bring to a boil and high heat. Boil for a few minutes until all the harden caramel is melted. Pour water off and dry.

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VOV. Italian Egg Liqueur.

December 19, 2023 By
VOV. Italian Egg Liqueur
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Recipe by Silvia Baldini — The Italian version of eggnog liqueur is known as VOV, derived from the Venetian-dialect term 'vovi,' meaning 'eggs.' This energetic and boozy bomb will warm you up and invigorate you. VOV was invented in 1845 by Gian Battista Pezziol, a confectioner from Padua specializing in nougat production, which required only egg whites. Pezziol decided to use the remaining egg yolks with Marsala wine, alcohol, and sugar, creating a zabajone liqueur and energy drink tonic. Drinks made with eggs have long been considered rejuvenating; many ancient recipes attest to their special power to 'awaken' love, revive the sick, and boost energy in general. Ideally, you should sip it on the rocks by a fireplace after a day on the slopes, but it’s great anytime at room temperature as a garnish for ice cream or for dipping dry biscuits when you need a pick-me-up. Take your VOV to the next level and transform it into a 'Bombardino,' the original Après-Ski cocktail of any Italian mountain holiday. Just add a splash of brandy, a dollop of whipped cream, and a dusting of cinnamon or cocoa powder.
Servings Prep Time
4 quarts, 1 gallon 15 minutes
Cook Time Passive Time
30 minutes 3 days
Servings Prep Time
4 quarts, 1 gallon 15 minutes
Cook Time Passive Time
30 minutes 3 days
VOV. Italian Egg Liqueur
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Recipe by Silvia Baldini — The Italian version of eggnog liqueur is known as VOV, derived from the Venetian-dialect term 'vovi,' meaning 'eggs.' This energetic and boozy bomb will warm you up and invigorate you. VOV was invented in 1845 by Gian Battista Pezziol, a confectioner from Padua specializing in nougat production, which required only egg whites. Pezziol decided to use the remaining egg yolks with Marsala wine, alcohol, and sugar, creating a zabajone liqueur and energy drink tonic. Drinks made with eggs have long been considered rejuvenating; many ancient recipes attest to their special power to 'awaken' love, revive the sick, and boost energy in general. Ideally, you should sip it on the rocks by a fireplace after a day on the slopes, but it’s great anytime at room temperature as a garnish for ice cream or for dipping dry biscuits when you need a pick-me-up. Take your VOV to the next level and transform it into a 'Bombardino,' the original Après-Ski cocktail of any Italian mountain holiday. Just add a splash of brandy, a dollop of whipped cream, and a dusting of cinnamon or cocoa powder.
Servings Prep Time
4 quarts, 1 gallon 15 minutes
Cook Time Passive Time
30 minutes 3 days
Servings Prep Time
4 quarts, 1 gallon 15 minutes
Cook Time Passive Time
30 minutes 3 days
Ingredients
  • 8 cups whole milk
  • 1 vanilla bean
  • 2 teaspoons grated lemon zest
  • 6 large egg yolks
  • 2 cups granulated sugar
  • 4 cups dry Marsala wine
  • 2 cups grain alcohol, EverClear or unflavored vodka
  • 1/2 cup cognac
Servings: quarts, 1 gallon
Instructions
  1. Pour the milk into a large saucepan. Split the vanilla bean and scrape the seeds in to the milk, add the vanilla pod, the lemon zest. Bring the milk to a bare simmer over medium heat, without letting it boil. Remove from the heat and set aside. Discard the vanilla pod
  2. Whisk together the egg yolks and the sugar until thick and light in color. Add a couple of tablespoons of the scalded milk to the egg yolks, whisking vigorously to prevent the yolks from curdling. Continue to whisk in the milk, a little at a time, until you have added it all. Gently whisk in the Marsala, the grain alcohol and the Cognac.
  3. Pour the liqueur through a funnel into clean 750 ml glass bottles with a metal closure hinge. Refrigerate and rest for at least 3 days before serving the Vov. It will last for a month in the refrigerator. Remember to shake well before serving.
Recipe Notes

This recipe makes 4 quarts of Vov and it will fill at least five 750 ml bottles. A Vov bottle is a great present or stocking stuffer. You can halve the recipe for a smaller batch.

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Milk and Vinegar Whole Turkey Breast Roast – Maiale al Latte Style

November 21, 2023 By
Milk and Vinegar Whole Turkey Breast Roast - Maiale al Latte Style
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Recipe by Silvia Baldini — "MILK AND VINEGAR WHOLE TURKEY BREAST ROAST is a variation on a classic, inspired by Maiale al Latte, a dish from Emilia Romagna featuring pork and milk. Traditionally, the milk is curdled with lemon and spiked with herbs. As the milk caramelizes, it tenderizes the pork, imparting a deep, nutty flavor to the meat. It is a dish that represents comfort and economic sensibility, making it a perfect choice for a Sunday family meal. My mom adapted the recipe and used a whole turkey breast. It was one of our favorite roasts growing up. She used white vinegar instead of lemon for a less acidic taste. As the caramelized milk reduces, it separates into extremely delicious curds and the sauce it's infused with the vinegar and the herbs. The luscious curds add a delightful texture to the sauce. Each spoonful tells a story of the slow-cooked love. It’s sweet and sour and tender, and what I make at thanksgiving almost every year. We serve it with sautéed mushrooms and lot’s of fresh chopped parsley. 
 It's a dish that transcends generations, a culinary journey that started in my mom’s kitchen and found a special place on our American Thanksgiving table, reminding us that traditions, when embraced with love, can evolve into something truly extraordinary.
Servings Prep Time
6 to 8 people 30 minutes
Cook Time
2 hours
Servings Prep Time
6 to 8 people 30 minutes
Cook Time
2 hours
Milk and Vinegar Whole Turkey Breast Roast - Maiale al Latte Style
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Recipe by Silvia Baldini — "MILK AND VINEGAR WHOLE TURKEY BREAST ROAST is a variation on a classic, inspired by Maiale al Latte, a dish from Emilia Romagna featuring pork and milk. Traditionally, the milk is curdled with lemon and spiked with herbs. As the milk caramelizes, it tenderizes the pork, imparting a deep, nutty flavor to the meat. It is a dish that represents comfort and economic sensibility, making it a perfect choice for a Sunday family meal. My mom adapted the recipe and used a whole turkey breast. It was one of our favorite roasts growing up. She used white vinegar instead of lemon for a less acidic taste. As the caramelized milk reduces, it separates into extremely delicious curds and the sauce it's infused with the vinegar and the herbs. The luscious curds add a delightful texture to the sauce. Each spoonful tells a story of the slow-cooked love. It’s sweet and sour and tender, and what I make at thanksgiving almost every year. We serve it with sautéed mushrooms and lot’s of fresh chopped parsley. 
 It's a dish that transcends generations, a culinary journey that started in my mom’s kitchen and found a special place on our American Thanksgiving table, reminding us that traditions, when embraced with love, can evolve into something truly extraordinary.
Servings Prep Time
6 to 8 people 30 minutes
Cook Time
2 hours
Servings Prep Time
6 to 8 people 30 minutes
Cook Time
2 hours
Ingredients
  • 3 pounds boneless turkey breast, skin on and tied
  • 1 teaspoon fine sea salt
  • 3 tablespoons extra virgin olive oil
  • 1 medium yellow onion, peeled and finely chopped
  • 2 medium cloves of garlic, peeled
  • 5 fresh sage leaves
  • 4 twigs fresh thyme
  • 1 small bunch fresh italian parsley
  • 1 twig fresh rosemary
  • 2 tablespoons white wine vinegar
  • 3 cups whole milk
  • 1 cup chicken or turkey stock
  • Extra fine sea salt and freshly ground pepper to season, plus one teaspoon white vinegar
  • chopped italian parsley to garnish
Servings: people
Instructions
  1. Season the boneless turkey breast. Rub the salt and pepper evenly all over the roast. Set it aside. Heat the olive oil in a 10 - x 4-inch-deep Dutch oven or similar pot, large enough to hold the roast. Brown the meat on all sides over medium-low heat; this will take about 15 to 20 minutes. Set aside.
  2. In the same pot add the onion and scrape the bottom of the pot. Lower the heat and cook until translucent. Add the garlic and stir. Meanwhile tie all the herbs together with kitchen twine. Place the herb bundle with the onions and stir. Add the vinegar and cook for a few minutes scraping the bottom and making sure not to burn the onions. Add the Turkey breast back in to the pot.
  3. Slowly pour in the milk and the stock almost to cover the roast. Cover the pot and cook over low heat for about 1 hour and half to two hours. As the roast cooks the milk will start to coagulate.
  4. When the meat is cooked, remove it to a board and let it cool. Remove the twine, wrap the roast in aluminum foil and place it aside. Return the pot on the stove to a medium heat. Cook until the liquid is reduced by half and thickened. Discard the herb. Taste and add seasoning if needed and one teaspoon vinegar. Reduce for a few extra minutes.
  5. Cut the breast into 1/4-inch slices and return them to the pot. Slowly heat the meat in the sauce until hot and serve immediately with a lot of chopped parsley.
Recipe Notes

Note: You can make the roast in a Instapot. Follow the recipe until the resting step. Set the Instapot to an hour.  Turn off the pressure cooker. Quick-release pressure and proceed with the sauce reduction.
Using tongs, remove the pork to a serving platter. Remove and discard the herb sprigs. Turn on the sauté setting (on the “more” or hot setting, if you have it), and bring the milk to a rolling boil. Let the milk boil until it is reduced by about half and has darkened to a golden caramel color, about 20 minutes.

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Polenta Holiday Cookies

October 30, 2019 By
Polenta Holiday Cookies
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Crispy, crunchy, polenta cookies. The recipe was kindly gifted to me by my MIL Elisabetta. They have become a welcome tradition in my family. We make them a couple of weeks ahead of the holidays and keep them fresh in a metal tin, lined with parchment paper. The mix of polenta and potatoes starch gives them a melt in your mouth texture. I like to dust them with a light coating of powder sugar and I enjoy them as treat with tea or when my sweet tooth requires a fixing.
Servings Prep Time
30 small cookies 30 minutes
Cook Time Passive Time
10/12 minutes 30 minutes rest time
Servings Prep Time
30 small cookies 30 minutes
Cook Time Passive Time
10/12 minutes 30 minutes rest time
Polenta Holiday Cookies
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Crispy, crunchy, polenta cookies. The recipe was kindly gifted to me by my MIL Elisabetta. They have become a welcome tradition in my family. We make them a couple of weeks ahead of the holidays and keep them fresh in a metal tin, lined with parchment paper. The mix of polenta and potatoes starch gives them a melt in your mouth texture. I like to dust them with a light coating of powder sugar and I enjoy them as treat with tea or when my sweet tooth requires a fixing.
Servings Prep Time
30 small cookies 30 minutes
Cook Time Passive Time
10/12 minutes 30 minutes rest time
Servings Prep Time
30 small cookies 30 minutes
Cook Time Passive Time
10/12 minutes 30 minutes rest time
Ingredients
  • 1 3/4 cups fine italian polenta
  • 1 cup all-purpose flour
  • 3/4 cup potato starch italian fecola
  • 1 cup ground almonds
  • 1/2 teaspoon baking powder
  • 1 pinch fine sea salt
  • 1 stick butter unsalted
  • 1 cup sugar
  • 1/2 medium zest of a lemon
  • 1/2 teaspoon natural vanilla extract
  • 2 large eggs
  • powder sugar for dusting
Servings: small cookies
Instructions
  1. In a bowl, mix together the polenta, flour, potato starch, almonds, baking powder and salt.
  2. In a mixer, cream together the butter and sugar. Add the eggs one by one, then add the lemon and the vanilla. Add the dry ingredients and mix until a firm dough forms.
  3. Divide the dough in half, place each piece onto a piece of parchment or wax paper, Cover with another piece of parchment and roll out both pieces with a pin in to two 1/4 inch thick rectangles. Refrigerate at least 1 hour.
  4. Preheat the oven to 350 degrees F, and line 2 cookie sheets with parchment paper or silicone baking mats. Cut the cookies with small shaped cookie cutters. Place on the prepared cookie sheets about 2 inches apart. Bake, rotating the cookie sheet halfway through, until cookies are just golden, 10 to 12 minutes. Transfer to a rack to cool completely, about 20 minutes. Dust with powder sugar.
  5. Polenta cookies can be stored in an airtight container for up to 3 weeks.
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Italian Hot Chocolate

October 2, 2019 By
Italian Hot Chocolate
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Recipe by Silvia Baldini — Italian hot chocolate is thicker, creamier, and generally much richer than traditional American hot chocolate, which is less dense and milkier. It is made with a few key ingredients: cocoa, sugar, and milk. A little dark chocolate and a thickening agent, such as cornstarch, are added as well. I like to add flavors to my chocolate. Vanilla or coffee are great additions. Nutella and marshmallows make a great halloween treat and a dash of orange liquor or rum give it an adult twist.
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Italian Hot Chocolate
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Recipe by Silvia Baldini — Italian hot chocolate is thicker, creamier, and generally much richer than traditional American hot chocolate, which is less dense and milkier. It is made with a few key ingredients: cocoa, sugar, and milk. A little dark chocolate and a thickening agent, such as cornstarch, are added as well. I like to add flavors to my chocolate. Vanilla or coffee are great additions. Nutella and marshmallows make a great halloween treat and a dash of orange liquor or rum give it an adult twist.
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Ingredients
  • 4 cups whole milk
  • 7 oz dark chocolate 70% cacao
  • 8 tablespoons cocoa powder
  • 3 1/2 tablespoons cornstarch
  • 4 tablespoons granulated sugar
Servings: servings
Instructions
  1. Chop the dark chocolate into very small pieces. Place the milk on low heat.
  2. In a bowl mix together cocoa, cornstarch (or potato starch), and powdered sugar. When the milk is hot, but well before it starts to boil, add the mixture and start stirring, always in the same direction, avoiding the formation of lumps.
  3. Once bubbles start to form on the surface, add the chocolate and mix until thick and creamy. But beware: the starch will cause it to thicken even when removed from heat, so it's a good idea to remove the chocolate from the heat before it thickens completely (otherwise you run the risk of turning it into a pudding!)
  4. Pour it into four mugs and serve it warm.
Recipe Notes

Make sure the milk is warm before you start adding the other ingredients.Keep the heat on low and be careful of burning the bottom.
Do not allow the chocolate to thicken too much before removing it from heat.
If chocolate clumps start to form, remove the mixture from heat and whisk vigorously until it is smooth again.White chocolate can be used instead of dark chocolate
The chocolate can be flavored with vanilla, cinnamon, coffee, nutella, orange liquor, peppermint, rum

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Chocolate Christmas Tree

December 16, 2018 By
Chocolate Christmas Tree
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Recipe by Silvia Baldini— We make this yummy Nutella tree every year for the holidays. It's super easy delicious and it looks stunning. The kids make stars out of the left over puff pastry to decorate the plate. It's a great dessert to bring to your next Christmas party.
Servings Prep Time
6/8 people 20 minutes
Cook Time
12-15 minutes
Servings Prep Time
6/8 people 20 minutes
Cook Time
12-15 minutes
Chocolate Christmas Tree
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Recipe by Silvia Baldini— We make this yummy Nutella tree every year for the holidays. It's super easy delicious and it looks stunning. The kids make stars out of the left over puff pastry to decorate the plate. It's a great dessert to bring to your next Christmas party.
Servings Prep Time
6/8 people 20 minutes
Cook Time
12-15 minutes
Servings Prep Time
6/8 people 20 minutes
Cook Time
12-15 minutes
Ingredients
  • 2 sheets frozen puff pastry defrosted.
  • 1 cup nutella
  • 1 large egg
Servings: people
Instructions
  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Roll out one puff pastry sheet into a large rectangle on a lightly floured surface and place on the prepared baking sheet.
  2. Lightly score puff pastry into the shape of a Christmas tree (triangle) with a wide base. Spread the Nutella over the triangle in a thin layer with the back of a spoon.
  3. Roll out the second sheet of puff pastry to a large rectangle and place on top of the first one. Carefully trace the shape of the chocolate covered triangle underneath and cut out the Christmas tree shape and the trunk. Pull away excess pastry.
  4. Lightly score 2 lines down the middle of the triangle to form a tree trunk that is narrower at the top and gets wider towards the base. Using the trunk as a guide, cut branches into the sides of the triangle.
  5. Twist the branches away from you, trying to get in 2 turns on the lower branches. Continue moving up the tree, twisting away from you as you go. Beat the egg in a bowl with a teaspoon of water and brush the tree with the egg wash.
  6. Bake in the preheated oven until puffy and golden brown, 12 to 15 minutes. Cool slightly, about 5 minutes. Slide onto a serving plate, using a piece of parchment paper if needed.
Recipe Notes

You can substitute the Nutella with  jam or peanut butter. You can make a savory version with grated cheese and ham.

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