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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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Brioche Stuffing with Pears and Chestnuts

November 20, 2023 By
Brioche Stuffing with Pears and Chestnuts
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Recipe by Silvia Baldini — If you're searching for a side dish that steals the spotlight, look no further. Allow me to introduce you to my Pear and Brioche Stuffing. It sparks an annual battle for seconds at my Thanksgiving table. This stuffing isn't just ordinary; it's a a perrect blend of flavors and textures. Imagine luscious pears, buttery brioche, sweet sausage, and the rich, nutty essence of chestnuts blending harmoniously. As they bake, these ingredients transform into a savory, eggy bread pudding that elevates your Thanksgiving feast to new heights. Trust me, one batch is never enough. The first time I served this stuffing, it disappeared in the blink of an eye. Since then, I've learned my lesson. Now, I triple the recipe every year.
Servings Prep Time
8 people 30 minutes
Cook Time
45 minutes
Servings Prep Time
8 people 30 minutes
Cook Time
45 minutes
Brioche Stuffing with Pears and Chestnuts
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Recipe by Silvia Baldini — If you're searching for a side dish that steals the spotlight, look no further. Allow me to introduce you to my Pear and Brioche Stuffing. It sparks an annual battle for seconds at my Thanksgiving table. This stuffing isn't just ordinary; it's a a perrect blend of flavors and textures. Imagine luscious pears, buttery brioche, sweet sausage, and the rich, nutty essence of chestnuts blending harmoniously. As they bake, these ingredients transform into a savory, eggy bread pudding that elevates your Thanksgiving feast to new heights. Trust me, one batch is never enough. The first time I served this stuffing, it disappeared in the blink of an eye. Since then, I've learned my lesson. Now, I triple the recipe every year.
Servings Prep Time
8 people 30 minutes
Cook Time
45 minutes
Servings Prep Time
8 people 30 minutes
Cook Time
45 minutes
Ingredients
  • 1 loaf brioche bread
  • 4 tablespoons (½ stick) unsalted butter, plus more for pan
  • 1 cup cup yellow onions, finely chopped
  • 1 cup cup celery, chopped finely
  • 3 medium ripe pears, each peeled, cored and sectioned in 8 pieces
  • 1 lb sweet Italian sausage meat
  • 1 tbsp cognac
  • 1 cup chestnuts, cooked and peeled 
  • 2 cups room temperature stock (such as vegetable, turkey, or chicken)
  • 2 large eggs, lightly beaten
  • 4 tbsp finely chopped mixed herbs, such as fresh sage, thyme and rosemary
  • Fine sea salt and fresh ground pepper
Servings: people
Instructions
  1. Cut brioche loaf into ¾-inch cubes and place on a lined baking sheet. Allow to dry in a low oven at 220°F or overnight at room temperature. Once dry, you will have about 2 cups total. Transfer bread to very large mixing bowl and raise oven temperature to 350°F.
  2. Melt 2 tablespoons of butter in a large pan. Add the onion, celery and pears and cook until soft, about 8 minutes.
  3. In a medium pan, melt the remaining butter and add the sausage, cooking gently until browned, about 6 minutes. Add the cognac and cook for a few minutes. Combine the contents of both pans into the bowl with the diced brioche and add in the chestnuts and stock. It’s very important to try not to break the pears and brioche. Season with salt to taste and then gently fold in the eggs. Add the herbs, spices and pepper and mix one final time.
  4. Place evenly in a 9-by-13-inch greased baking dish and bake for 40 to 45  minutes, or until golden brown and puffed up and hot throughout. 
Recipe Notes

Can be made 2 days ahead and reheated before serving.

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Crushed Citrus and Almond Cake

December 4, 2022 By
Crushed Citrus and Almond Cake
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Recipe by Silvia Baldini— I tasted my first almond and citrus cake in Sicily. 
I’ll never forget how my first forkful exploded in my mouth with the concentrated flavor of oranges and almonds. “Pan d’Arancio”, which literally translates from italian as orange bread, is baked by using only almond flour and the whole orange; juice, peel and pulp. This is the reason why this cake has a very moist and soft texture with a slight bitter taste and it is completely gluten free. The cake takes some time to prep but once you boil and crush the tangerines, or oranges in a food processor or a blender you are home-free. I have made this cake with oranges, lemons and even kumquats, but tangerines are by far the family favorites. When I make it with lemons I increase the sugar amount by about 2 teaspoons to balance the bitterness. I dust the top of the cake with powder sugar right before serving it or on special occasions, I drizzle it with a thick sugar and citrus glaze. Blood oranges give a gorgeous festive pink/red tint to the cake and to the glaze.
Servings Prep Time
8/10 2 hours for boiling the citrus, 20 minutes to prep
Cook Time
1 hour
Servings Prep Time
8/10 2 hours for boiling the citrus, 20 minutes to prep
Cook Time
1 hour
Crushed Citrus and Almond Cake
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Recipe by Silvia Baldini— I tasted my first almond and citrus cake in Sicily. 
I’ll never forget how my first forkful exploded in my mouth with the concentrated flavor of oranges and almonds. “Pan d’Arancio”, which literally translates from italian as orange bread, is baked by using only almond flour and the whole orange; juice, peel and pulp. This is the reason why this cake has a very moist and soft texture with a slight bitter taste and it is completely gluten free. The cake takes some time to prep but once you boil and crush the tangerines, or oranges in a food processor or a blender you are home-free. I have made this cake with oranges, lemons and even kumquats, but tangerines are by far the family favorites. When I make it with lemons I increase the sugar amount by about 2 teaspoons to balance the bitterness. I dust the top of the cake with powder sugar right before serving it or on special occasions, I drizzle it with a thick sugar and citrus glaze. Blood oranges give a gorgeous festive pink/red tint to the cake and to the glaze.
Servings Prep Time
8/10 2 hours for boiling the citrus, 20 minutes to prep
Cook Time
1 hour
Servings Prep Time
8/10 2 hours for boiling the citrus, 20 minutes to prep
Cook Time
1 hour
Ingredients
  • 4-5 medium tangerines or 3 oranges, or 3 lemons, or 1 cup of kumquats
  • 6 large eggs
  • 1 ¼ cup superfine (caster) granulated sugar add 2 extra teaspoons of sugar if using lemons
  • 2 1/3 cups ground almonds
  • 1 full tespoon baking powder
Servings:
Instructions
  1. Put the tangerines in a pot with enough water to cover them, bring to a boil and cook for 2 hours. Drain and cool. Cut the tangerines in half and remove the seeds. Chop the skins, pulp, pith and fruit in a processor or by hand.
  2. Preheat the oven at 375F/190C Butter and line an 8-ich springform cake pan.
  3. Beat the eggs. Add the sugar, almonds and baking powder. Mix well and add the crushed tangerine, folding them in by hand.
  4. Pour the cake mixture in to the lined springform and bake for one hour, until a skewer comes out clean. Cover the cake with foil after about 40 minutes of baking to stop from burning.
  5. Cool cake in the spring-form on a rack. When cold take it out. You can glaze it, or cover with powder sugar.
Recipe Notes

To make a simple cake glaze mix 2 cups of powder sugar with a few drops of your favorite citrus juice. I put the sugar in a metal bowl and I add a few drops of juice at the time while whisking. I keep adding drops and whisking until the glaze is smooth but thick.

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Wine Braised Turkey Legs

November 8, 2022 By
Wine Braised Turkey Legs
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Recipe by Silvia Baldini — The only way to cook a large turkey to perfection is to break it down and braise it slowly, until the meat is juicy and flavorful. A long and slow braise leaves the turkey legs moist and tender. The wine, vegetables and herbs cook down with the stock and the turkey juices leaving you with the perfect gravy foundation. Braising is a foolproof, hands-off and simple cooking method. You save time and you will not run the danger of overcooking or undercooking the turkey legs.
Servings Prep Time
4/6 people 45 minutes
Cook Time
2 and 30 minutes
Servings Prep Time
4/6 people 45 minutes
Cook Time
2 and 30 minutes
Wine Braised Turkey Legs
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Recipe by Silvia Baldini — The only way to cook a large turkey to perfection is to break it down and braise it slowly, until the meat is juicy and flavorful. A long and slow braise leaves the turkey legs moist and tender. The wine, vegetables and herbs cook down with the stock and the turkey juices leaving you with the perfect gravy foundation. Braising is a foolproof, hands-off and simple cooking method. You save time and you will not run the danger of overcooking or undercooking the turkey legs.
Servings Prep Time
4/6 people 45 minutes
Cook Time
2 and 30 minutes
Servings Prep Time
4/6 people 45 minutes
Cook Time
2 and 30 minutes
Ingredients
  • 2 whole turkey legs
  • 2 turkey wings
  • fine sea salt and freshly ground black pepper
  • 4 tablespoons virgin olive oil
  • 1 large yellow onion chopped
  • 1 large carrot, peeled and chopped
  • 2 medium celery stalks chopped
  • 2 large garlic cloves, peeled 2 cups red wine
  • 2 cups red wine
  • 1 bunch fresh thyme sprigs
  • 2 fresh rosemary sprigs
  • 2 fresh bay leaves
  • 1 quart (4 cups) plus chicken or turkey stock
  • 3 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • ¼ cup fresh parsley leaves, finely chopped
Servings: people
Instructions
  1. Preheat the oven at 325°F Season the turkey legs and wings generously with salt and pepper.
  2. Heat the oil in a large casserole (4 quarts works well). Brown the legs and wings evenly on all sides. Start the legs skin side down and work your way around. Transfer to a plate. Add the onion, carrots, celery and garlic to the casserole. Cook on medium heat stirring, until evenly browned and caramelized. 8 to 10 minutes. Add the wine and scrape the brown bits and pieces from bottom of the pan. Add the thyme, rosemary, bay leaves and stir. Add the stock and stir.
  3. Place the legs and wings back in casserole into the wine, stock and vegetable mixture. The liquid should cover ¾ of the legs leaving the top skin exposed. Cover with a lid and transfer into the hot oven. Cook for about 2 hours or until the meat is fork tender and the skin is a deep even brown color.
  4. Remove the legs and wings with a slotted spoon and set aside, keep warm covered with foil. Strain the liquid into a large bowl. Discard the solids, skim the fat from the liquid. In a medium saucepan melt the butter, add the flour and mix on slow/medium heat until lightly brown. Slowly add the strained liquid from the braise, whisking constantly until it’s all incorporated. Add a few sprigs of thyme. Bring to a boil, add a splash of red wine then lower to a simmer stirring occasionally and reduce until the gravy is thick and smooth. Adjust for seasoning and discard the thyme.
  5. When ready to serve carve the legs on a board. Place on a serving platter. Warm the gravy and place in a serving bowl, sprinkle with chopped parsley and serve with the turkey legs and wings.
Recipe Notes

Notes: You can braise the legs and make the gravy a day or two before your meal.

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Corn Pudding

October 22, 2022 By
Corn Pudding
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Recipe by Silvia Baldini — This buttery, fluffy dish is a favorite at my table. My son has become the master of the corn pudding and makes it every Thanksgiving. It’s a very easy recipe and it works great in summer or as a luscious side dish in fall and winter.
Servings Prep Time
6 to 8 people 15 minutes
Cook Time
45 minutes
Servings Prep Time
6 to 8 people 15 minutes
Cook Time
45 minutes
Corn Pudding
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Recipe by Silvia Baldini — This buttery, fluffy dish is a favorite at my table. My son has become the master of the corn pudding and makes it every Thanksgiving. It’s a very easy recipe and it works great in summer or as a luscious side dish in fall and winter.
Servings Prep Time
6 to 8 people 15 minutes
Cook Time
45 minutes
Servings Prep Time
6 to 8 people 15 minutes
Cook Time
45 minutes
Ingredients
  • 8 tablespoons (1 stick) unsalted butter, plus more for the baking dish
  • 1 medium yellow onion, finely chopped
  • 1 cup whole milk
  • 1 cup cream
  • 4 large eggs, lightly beaten
  • 4 tablespoons granulated sugar
  • ¼ teaspoon sweet paprika
  • 1 tablespoon fine sea salt
  • ¾ tablespoon fresh ground black pepper
  • 5 cups fresh corn kernels cut off the cob, (from about 6 to 8 ears), or 5 cups frozen corn 
Servings: people
Instructions
  1. Preheat the oven to 350°F. Grease the inside of an 7-by-11-inch baking dish.
  2. Melt one tablespoon of butter. Cook the onions until translucent. Set aside. Melt 7 tablespoons of butter in a small saucepan. Butter the inside of a 7-by-11-inch baking dish.
  3. In a large bowl, whisk together the eggs, milk, and cream. Add the cooked onions with the melted butter, sugar, paprika, salt, pepper, corn kernels. Mix gently until combined.
  4. Pour the mixture into the prepared baking dish. 
  5. Fold a thin kitchen towel in half and place in the bottom of the large baking dish (see Notes). Transfer the dish with the corn into the center of the larger one. Fill the larger dish with hot tap water until it reaches halfway up the sides of the inner one. Bake for 40 to 45 minutes, until the top begins to brown and a knife inserted in the center comes out clean. Carefully remove from the oven and lift out the inner dish. Serve warm.
Recipe Notes
  • You can add 1 cup of sharp Cheddar cheese to the mixture before baking for extra flavor.
  • The kitchen towel will keep the inner baking dish from sliding around as you move it to and from the oven.
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Mashed Pumpkin Soup

September 2, 2022 By
Mashed Pumpkin Soup
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Recipe by Silvia Baldini — I adapted this recipe from an original version by Claudia Roden. I enjoy making this delicious and creamy soup often and my whole family loves it.
Servings Prep Time
8 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
8 people 15 minutes
Cook Time
30 minutes
Mashed Pumpkin Soup
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Recipe by Silvia Baldini — I adapted this recipe from an original version by Claudia Roden. I enjoy making this delicious and creamy soup often and my whole family loves it.
Servings Prep Time
8 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
8 people 15 minutes
Cook Time
30 minutes
Ingredients
  • 1 large orange pumpkin, such as Cherokee Bush or Cinderella (about 3 to 3 ½ lb) 
  • 2 lb Yukon Gold potatoes, peeled and roughly cubed
  • 12 cups (3 quarts) milk, stock, or water
  • 2 tablespoons granulated sugar optional
  • 1/2 cup apple cider or apple juice
  • 1/2 teaspoon freshly ground nutmeg
  • Fine sea salt and fresh ground black pepper
  • 1 cup sour cream (optional)
Servings: people
Instructions
  1. Peel the pumpkin and roughly cut into 1 ½-inch chunks. Toss the cubes in a large pot with the potatoes, milk and sugar. Season to taste with salt and pepper, keeping the right balance of salt and sugar. Each pumpkin is different and the taste varies. I like to start with a little of each, taste, and then add more later if necessary.
  2. Bring to a boil then reduce heat to maintain a simmer. Add the the apple cider and the nutmeg. Cook, partially covered over low heat for about 30 minutes, or until the pumpkin and potatoes are very soft. Stir from time to time to make sure the milk is not burning at the bottom of the pot.
  3. Remove the pot from the heat and use a potato masher to mash the potato and pumpkin chunks until smooth. Taste and add salt, pepper, and sugar if necessary. Return the pot to low heat until warmed through.
  4. Ladle the soup into bowls. Pass the sour cream around and let guest help themselves to a dollop.
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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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Engagement Chicken

CAST-IRON ROASTED HONEY AND CITRUS CHICKEN WITH CRISPY POTATOES

December 12, 2017 By

This is one is one of my favorite and deliciously nurturing recipe for roasted chicken. It’s a bit different from the usually roasted chickens; It’s cooked in a cast iron pan or a Dutch oven. This chicken is comfort food with a twist. It calls for honey and tangerine juice. As the chicken roasts, the honey condenses and caramelizes, becoming thicker and stickier and turning the chicken’s skin crisp and brown, the tangerine adds an unusual citrusy taste to the otherwise bland meat. Honey and tangerines not only donate a sweet and sour taste, they also infuse the meal with vitamins and winter goodness. You have to remember to rotate the chicken and baste the bird because the skin burns in spots. Rest the chicken for 10 to 15 minutes before carving.  The juices are tangy and sweet and the potatoes come out crispy and flavorful. This roasted chicken is great for a family winter meal or be like Harry and Meg and make it for your engagement night.


Cast-Iron Roasted Honey and Citrus Chicken with Crispy Potatoes
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Recipe by Silvia Baldini — This is one is one of my favorite and deliciously nurturing recipe for roasted chicken. It’s a bit different from the usually roasted chickens; It’s cooked in a cast iron pan or a Dutch oven. This chicken is comfort food with a twist. It calls for honey and tangerine juice. As the chicken roasts, the honey condenses and caramelizes, becoming thicker and stickier and turning the chicken’s skin crisp and brown, the tangerine adds an unusual citrusy taste to the otherwise bland meat. Honey and tangerines not only donate a sweet and sour taste, they also infuse the meal with vitamins and winter goodness. You have to remember to rotate the chicken and baste the bird because the skin burns in spots. Rest the chicken for 10 to 15 minutes before carving.  The juices are tangy and sweet and the potatoes come out crispy and flavorful. This roasted chicken is great for a family meal or be like Harry and Meg and make it for your engagement night.
Servings Prep Time
4/6 people 30 minutes
Cook Time
50 minutes
Servings Prep Time
4/6 people 30 minutes
Cook Time
50 minutes
Cast-Iron Roasted Honey and Citrus Chicken with Crispy Potatoes
Yum
Print Recipe
Recipe by Silvia Baldini — This is one is one of my favorite and deliciously nurturing recipe for roasted chicken. It’s a bit different from the usually roasted chickens; It’s cooked in a cast iron pan or a Dutch oven. This chicken is comfort food with a twist. It calls for honey and tangerine juice. As the chicken roasts, the honey condenses and caramelizes, becoming thicker and stickier and turning the chicken’s skin crisp and brown, the tangerine adds an unusual citrusy taste to the otherwise bland meat. Honey and tangerines not only donate a sweet and sour taste, they also infuse the meal with vitamins and winter goodness. You have to remember to rotate the chicken and baste the bird because the skin burns in spots. Rest the chicken for 10 to 15 minutes before carving.  The juices are tangy and sweet and the potatoes come out crispy and flavorful. This roasted chicken is great for a family meal or be like Harry and Meg and make it for your engagement night.
Servings Prep Time
4/6 people 30 minutes
Cook Time
50 minutes
Servings Prep Time
4/6 people 30 minutes
Cook Time
50 minutes
Ingredients
  • 1 3 1/2 - 4 pounds whole chicken
  • 4 cloves of garlic
  • 4 sprigs fresh rosemary
  • 1 medium white onion, halved
  • 4 leaves fresh sage
  • 3 medium tangerines
  • 2 tablespoons balsamic vinegar
  • 1/2 cup Honey
  • 1 1/2 pounds russet potatoes, scrubbed, thinly sliced crosswise
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon thyme leaves
  • 1 tablespoons olive oil
  • freshly ground black pepper
  • fine sea salt
Servings: people
Instructions
  1. Prep the chicken. Season with salt and pepper the cavities and the outside. Stuff the chicken with the garlic, the rosemary, sage and the 2 onions half. Slice one of the tangerines in thin slices and place the chicken and the tangerine slices aside.
  2. Place a rack in upper third of oven and set a 12" cast-iron skillet or 3-qt. enameled cast-iron baking dish on rack. Preheat oven to 425° F.
  3. Meanwhile, toss potatoes, butter, thyme, and 1 tablespoon oil in a large bowl to coat; season with salt and pepper.
  4. Once oven reaches temperature, drizzle the oil into hot skillet (this helps keep the chicken from sticking and tearing the skin). Place the tangerine slice at the bottom of the skillet and the chicken in the center of tangerine and arrange potatoes around.
  5. Juice the 2 remaining tangerines. In a tall jug combine the tangerine juice with the balsamic vinegar, the honey, the garlic cloves, the rosemary and a pinch of salt and pepper. Whiz with a hand held blender for a minute or two.
  6. Spoon all but 1/4 cup of liquid over all the chicken. Place chicken in oven and roast for 10 minutes. Spoon accumulated juices back over chicken, reverse pan back to front, and return to oven. Repeat a couple of times, basting every 10 minutes and switching pan position each time. If chicken browns too quickly, lower heat a bit. If juices dry up, use reserved liquid and 1 or 2 tablespoons of water.
  7. After 50 minutes of roasting, insert an instant-read thermometer into a thigh; when it reads 155 to 165 degrees, remove chicken from oven, and baste one final time. Let rest 5 minutes before serving.
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Citrus and Beets Home-Cured Salmon

December 24, 2016 By

Home-cured salmon is an elegant starter for a dinner party or a beautiful day-after-the-cocktail-party breakfast. No cooking required, which is a great thing when spending a lot of time in the kitchen isn’t high on your agenda.

salmon-beets-cured-silvia-baldini

Citrus and Beets Home-Cured Salmon
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Print Recipe
Servings Prep Time
8-12 servings 35 minutes
Passive Time
24-48 hours
Servings Prep Time
8-12 servings 35 minutes
Passive Time
24-48 hours
Citrus and Beets Home-Cured Salmon
Yum
Print Recipe
Servings Prep Time
8-12 servings 35 minutes
Passive Time
24-48 hours
Servings Prep Time
8-12 servings 35 minutes
Passive Time
24-48 hours
Ingredients
  • 3 tbsp fennel seeds
  • 3 tbsp coriander seeds
  • 1 tsp juniper berries
  • 1 cup granulated sugar
  • 1 cup sea-salt Himalayan pink works really well
  • 4 large oranges (you want the grated zest)
  • 3 large lemons (you want the grated zest)
  • 1 large skin on boneless salmon fillet 2 pounds
  • 4 medium beets, peeled and coarsely grated
  • 1 bunch dill, chopped
Servings: servings
Instructions
  1. Toast the fennel and coriander seeds in a dry small skillet over medium heat until fragrant. Transfer to a bowl and add the juniper berries, sugar, salt and orange and lemon zests.
  2. Place the salmon, skin side down, on a large sheet of parchment paper set on a large rimmed baking sheet. Pack the spice cure on the flesh side of the salmon, pressing so it adheres.
  3. Toss the beets and chopped dill in a medium bowl and combine. Spread this onto the flesh side of fish and again press. Fold the sides of the parchment over the salmon and then wrap it tightly in plastic wrap. Set another baking sheet on top of salmon and weight it with three 28-oz. cans or the equivalent in cookbooks or other heavy things you have in your kitchen. Refrigerate for 24 to 48 hours before slicing and serving.
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Citrus and Beets Home-Cured Salmon

December 24, 2016 By

Home cured salmon is an elegant a starter or beautiful for a day after the party breakfast. No cooking required, a great thing when spending hours in the kitchen is not high on the agenda.

Citrus and Beets Home-Cured Salmon
Yum
Print Recipe
Servings Prep Time
8-12 servings 35 minutes
Passive Time
24-48 hours
Servings Prep Time
8-12 servings 35 minutes
Passive Time
24-48 hours
Citrus and Beets Home-Cured Salmon
Yum
Print Recipe
Servings Prep Time
8-12 servings 35 minutes
Passive Time
24-48 hours
Servings Prep Time
8-12 servings 35 minutes
Passive Time
24-48 hours
Ingredients
  • 3 tbsp fennel seeds
  • 3 tbsp coriander seeds
  • 1 tsp juniper berries
  • 1 cup granulated sugar
  • 1 cup sea-salt Himalayan pink works really well
  • 4 large oranges (you want the grated zest)
  • 3 large lemons (you want the grated zest)
  • 1 large skin on boneless salmon fillet 2 pounds
  • 4 medium beets, peeled and coarsely grated
  • 1 bunch dill, chopped
Servings: servings
Instructions
  1. Toast the fennel and coriander seeds in a dry small skillet over medium heat until fragrant. Transfer to a bowl and add the juniper berries, sugar, salt and orange and lemon zests.
  2. Place the salmon, skin side down, on a large sheet of parchment paper set on a large rimmed baking sheet. Pack the spice cure on the flesh side of the salmon, pressing so it adheres.
  3. Toss the beets and chopped dill in a medium bowl and combine. Spread this onto the flesh side of fish and again press. Fold the sides of the parchment over the salmon and then wrap it tightly in plastic wrap. Set another baking sheet on top of salmon and weight it with three 28-oz. cans or the equivalent in cookbooks or other heavy things you have in your kitchen. Refrigerate for 24 to 48 hours before slicing and serving.
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Marinated Goat Cheese

December 21, 2016 By

A jar of my marinated goat cheese makes an easy, tasty and lovely gift for the holidays. It’s spectacular simply slathered on crusty bread, crumbled on salads, even grilled and sandwiched in a baguette. It doesn’t require any cooking but it sure shows a lot of love. Give it as a hostess gift and share some yumminess.

goat-cheese-amrinated-silvia-baldini

Marinated Goat Cheese
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Print Recipe
Use fresh, young goat cheese and fruity olive oil.
Servings Prep Time
4 large jars 20 minutes
Servings Prep Time
4 large jars 20 minutes
Marinated Goat Cheese
Yum
Print Recipe
Use fresh, young goat cheese and fruity olive oil.
Servings Prep Time
4 large jars 20 minutes
Servings Prep Time
4 large jars 20 minutes
Ingredients
  • 16 small crottins (or rounds) fresh goat cheese
  • 4 bay leaves
  • 2 tbsp fresh rosemary thyme, oregano are really good substitutions
  • 4 small chili peppers
  • 1 large lemon
  • 2 tbsp fennel seeds
  • 4 cloves garlic peeled
  • 2 cups olive oil enough to cover the cheese in the jar
Servings: large jars
Instructions
  1. Divide the cheese among 4 sterilized jars. Add the bay leaves and the rosemary sprigs to the jars.
  2. Cut the chilis in half. Cut 8 strips of zest from the lemon. Arrange the lemon strips and the chili next to the cheeses in the jars. Add the fennel seeds and the garlic cloves to the jars.
  3. Pour in enough olive oil so the cheeses are completely covered. Seal the jars and place them in the refrigerator. Bring to room temperature before serving.
Recipe Notes

Store in the fridge for up to two weeks. Eat with some crusty bread or crumble on salads or grill on slices of baguette for a quick and easy crostino.

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Marinated Goat Cheese

December 21, 2016 By
Marinated Goat Cheese
Yum
Print Recipe
Use fresh, young goat cheese and fruity olive oil.
Servings Prep Time
4 large jars 20 minutes
Servings Prep Time
4 large jars 20 minutes
Marinated Goat Cheese
Yum
Print Recipe
Use fresh, young goat cheese and fruity olive oil.
Servings Prep Time
4 large jars 20 minutes
Servings Prep Time
4 large jars 20 minutes
Ingredients
  • 16 small crottins (or rounds) fresh goat cheese
  • 4 bay leaves
  • 2 tbsp fresh rosemary thyme, oregano are really good substitutions
  • 4 small chili peppers
  • 1 large lemon
  • 2 tbsp fennel seeds
  • 4 cloves garlic peeled
  • 2 cups olive oil enough to cover the cheese in the jar
Servings: large jars
Instructions
  1. Divide the cheese among 4 sterilized jars. Add the bay leaves and the rosemary sprigs to the jars.
  2. Cut the chilis in half. Cut 8 strips of zest from the lemon. Arrange the lemon strips and the chili next to the cheeses in the jars. Add the fennel seeds and the garlic cloves to the jars.
  3. Pour in enough olive oil so the cheeses are completely covered. Seal the jars and place them in the refrigerator. Bring to room temperature before serving.
Recipe Notes

Store in the fridge for up to two weeks. Eat with some crusty bread or crumble on salads or grill on slices of baguette for a quick and easy crostino.

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Raw Spice Bar. A Spicy Last Minute Gift.

December 21, 2016 By

 

There’s a spice blend you think you identified from your recent travels or from that recipe you pinned to your “Recipes To Try!”  board, and ever since you’ve been catching yourself in a reverie about how life will change when you have the exotic spice in your possession. You track it down and pay an unholy amount for an entire jar of something you’ve never cooked with, yet you reassure yourself it’s okay because of all the exotic recipes you’ll make once that spice blend is in your possession. Although there it still sits in your pantry, not yet opened, languishing until the day when our work schedule and your kid’s soccer practice and your stars align. In the meantime, each time you glimpse the jar in your pantry, that giddy anticipation you first felt fades into guilt that you haven’t yet allowed the spice to change your life even as it grows staler by the moment. You no longer find yourself researching other recipes that may someday make a dent in the amount of spice in that jar. You had the best of intentions. It’s just that life sorta got in the way.

new-product

Raw Spice Bar ends the tyranny of overpriced and oversized jars of spices that tend to be stale before they even make it to your pantry.  Here’s how it works. You sign up for a mystery spice kit that contains three packets, each containing a surprise spice blend from the same geographic region. Your small batch spices contain just enough to see you through one or two recipes found on the accompanying recipe cards or the Raw Spice Bar site.   The amount of spice in any kit is arguably scant—the combined weight of all three spice packets ranges from 1 to 2 ounces—and that’s the point. No intimidating amount of unfamiliar spice to figure out what to do with before it goes stale. Instead there’s just an incredibly efficient amount  of something novel to try.

baking-spices-holiday-small-680x680

Sometimes the spice blends are regional classics, such as The Punjabi Kit which boasts Mango Toasted Chaat, Punjabi Garam Masala and Kashmir Chiles Tandoori. Other times they’re a little less expected, such as the Limited Edition Baking Flavors kit containing German Gingerbread, Unpumpkin Pie Spice and Peppercorn Cha. The spice blends are often the creations of chefs. All spices are roasted and ground within days of shipping and, when possible, they’re fair-trade and organic.

pink-peppercorn-himalayan-sea-salt-spices1-270x270-1

You can opt for a single month subscription for just $8 if you’re the cautious sort. Or sign up for a 6- or 12-month subscription to The Monthly Spice Box starting at $7 a month. Shipping is free within the United States. To receive a $5 discount off a 6- or 12-month subscription, use the code FLAVOR6 when checking out. Consider it a box of good intentions you can actually make good on.

Written by Renee Schettler

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Parmesan Crackers

December 20, 2016 By

Buttery, crumbly cheesy. Just a little spicy and perfect with a glass of bubbly. They are a must at cocktail hour. Look at them disappear!

 

Parmesan Crackers
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Print Recipe
Servings Prep Time
45 2 inches round cookies 30 minutes
Cook Time Passive Time
12-15 minutes 2 hours
Servings Prep Time
45 2 inches round cookies 30 minutes
Cook Time Passive Time
12-15 minutes 2 hours
Parmesan Crackers
Yum
Print Recipe
Servings Prep Time
45 2 inches round cookies 30 minutes
Cook Time Passive Time
12-15 minutes 2 hours
Servings Prep Time
45 2 inches round cookies 30 minutes
Cook Time Passive Time
12-15 minutes 2 hours
Ingredients
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 2 1/2 sticks cold butter cut in pieces
  • 1 1/2 cups grated parmesan
  • 1 large egg lightly beaten
  • 1 large yolk with a pinch of paprika
  • 1 tsp cumin seeds lightly crushed
  • 1 tsp sesame seeds
Servings: 2 inches round cookies
Instructions
  1. Heat the oven to 400°F. Line baking sheets with baking paper. Put the flour, salt, cayenne, and baking powder in a food processor. Pulse to combine. Add the butter and pulse again until the butter is in small pieces, six to eight 1-second pulses. Add the cheeses, pulse, and finally, add the egg and pulse until the mixture just starts to come together.
  2. Tip the dough on an unfloured surface. Knead by lightly smearing the ingredients together as you push them away from you with the heel of your hand until the dough is cohesive.
  3. Shape the dough into logs roughly 2 inches in diameter and wrap in film and chill for a couple of hours, until firm.
  4. Take the logs out of the fridge, remove film and brush with egg and paprika and coat with the sesame and cumin seeds. Slice the log in to disk about 1/8 of an inch high.
  5. Arrange the disks on the lined baking trays spacing well. Bake in the oven for 12 to 15 minutes. To test, break one in half and look to see if the center still looks doughy. If so, cook for a few more minutes, but be careful not to overbake. Let cool on a rack and store only when completely cool.
Recipe Notes

Keep a couple of extra logs in the freezer. Slice and bake when guests pop by!  I also like to add cheddar or blue cheese and nuts.

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All Time Favorite Muffins

December 20, 2016 By

These are my all-times favorite muffin. The blueberries keep their shape through the baking process and the buttery and crumbly topping renders a crunchy and luxurious first bite. Measure all the ingredients and prepare the crumble at night. Bake the muffins on Christmas morning in no time!

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mufffins-berries-silviabaldini-trychic

Raspberry, Blueberry Muffin Crumble
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Print Recipe
These are my all-times favorite muffin. The blueberries keep their shape through the baking process and the buttery and crumbly topping renders a crunchy and luxurious first bite.
Servings Prep Time
10-12 muffins 25 minutes
Cook Time
30-35 minutes
Servings Prep Time
10-12 muffins 25 minutes
Cook Time
30-35 minutes
Raspberry, Blueberry Muffin Crumble
Yum
Print Recipe
These are my all-times favorite muffin. The blueberries keep their shape through the baking process and the buttery and crumbly topping renders a crunchy and luxurious first bite.
Servings Prep Time
10-12 muffins 25 minutes
Cook Time
30-35 minutes
Servings Prep Time
10-12 muffins 25 minutes
Cook Time
30-35 minutes
Ingredients
Muffins
  • 4 3/4 cups all pourpus flour
  • 5 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 1 1/2 cup caster granulated sugar
  • 1 1/2 sticks butter unsalted melted
  • 1 1/2 cups whole milk
  • 1 medium zest of lemon
  • 1 1/2 cup blueberries
  • 1 cup raspberries
Crumble
  • 1 cup all pourpus flour
  • 1/2 cup granulated sugar
  • 1 stick Butter unsalted, cold and cubed
Servings: muffins
Instructions
Muffins
  1. Preheat the oven at 340F. Line two trays to bake 12 muffins with paper cases.
  2. Sift the together the flour, baking powder and salt and set aside.
  3. In a mixing bowl whisk the egg with the sugar and the melted butter. Whisk in the milk and lemon zest then gently fold in the berries. Keep a few berries aside to decorate the top.
  4. Add the sifted dry ingredients very gently with a spatula and combine the ingredients but make sure to stir enough to combine enough although some lumps should be visible. Do this by hand!
  5. Spoon the mixture in the muffin cases to fill them up. Cover with the crumble topping and dot with a few extra berries.
  6. Bake for 30-35 minutes or until a skewer comes out clean. Take out of the tray and cool over a rack.
Crumble
  1. Put the flower, sugar and butter and mix with you hands until you have a uniform breadcrumb consistency. Don't over do it or you will be left with a baking dough. No panic if this happens just make cookies out of it! and restart the process.
  2. Double the recipe and keep the crumble in a ziplock bag up to 3 months.
Recipe Notes

You can substitute the butter in the muffins with 1 1/2 cup of vegetable oil for a light crumb.

You can also use different fruits, chocolate and nuts combinations. My favorites are white chocolate chips and bananas, pear and fresh ginger or walnut and apples.

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Chocolate Swirl Meringues

December 17, 2016 By

Big, pillowy sugary treats. I like to add hot sugar to the egg whites to get the inside of the meringues chewy and marshmallowy while keeping the outside crispy and crunchy. They are delicious on their own or divine with a generous spoonful of softly whipped cream.orchid-meranges-trychic-silviabaldini

Chocolate Swirl Meringues
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Print Recipe
Big, pillowy sugary treats. I like to add hot sugar to the egg whites to get the inside of the meringues chewy and marshmallowy while keeping the outside crispy and crunchy. They are delicious on their own or divine with a generous spoonful of softly whipped cream.
Servings Prep Time
4/6 large meringues 10 minutes
Cook Time
1 1/2- 2 hours
Servings Prep Time
4/6 large meringues 10 minutes
Cook Time
1 1/2- 2 hours
Chocolate Swirl Meringues
Yum
Print Recipe
Big, pillowy sugary treats. I like to add hot sugar to the egg whites to get the inside of the meringues chewy and marshmallowy while keeping the outside crispy and crunchy. They are delicious on their own or divine with a generous spoonful of softly whipped cream.
Servings Prep Time
4/6 large meringues 10 minutes
Cook Time
1 1/2- 2 hours
Servings Prep Time
4/6 large meringues 10 minutes
Cook Time
1 1/2- 2 hours
Ingredients
  • 1 1/2 cups caster granulated sugar 300g
  • 4-5 large egg whites
  • 1 pinch salt
  • 2 tbsp cocoa powder
Servings: large meringues
Instructions
  1. Preheat the oven an 400F and line a think baking sheet with baking parchment.
  2. Put the sugar in a small tasting pan and heat in the preheated oven for about 7-8 minutes, or until hot to the touch.
  3. Place the egg whites and salt in a bowl of a free standing mixer fitted with a whisk. Remove the hot sugar from the oven and turn the temperature of the oven down to 225F
  4. Quickly tip the sugar on to the egg whites and whisk on a medium speed for 8 to 10 mines, until the meringue is very stiff, white and cold.
  5. Using a large metal spoon fold the cocoa in to the meringue, using three or four light strokes. The trick is to keep the mixture marbleized in the appearance.
  6. Spoon the mixture on to the prepared baking sheets in 4 to 6 large peak meringues. This is the fun part, don't smash the meringue, free from it.
  7. Cook in the middle of the shelf for 1 1/2 to 1 3/4 hours, or until crisp and dry. Remove from the oven a leave to cool on the baking sheet.
Recipe Notes

You  can use cooked and sieved raspberries, or chopped almonds, pistachios, hazelnuts and desiccated coconut to swirl the meringues.

I cook the raspberries with  a spoon of sugar and half juice of a lemon until soft then I sieve the mixture. This is a basic coolie.

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Chocolate and Cinnamon Swirl Meringues

December 16, 2016 By
Chocolate Swirl Meringues
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Print Recipe
Big, pillowy sugary treats. I like to add hot sugar to the egg whites to get the inside of the meringues chewy and marshmallowy while keeping the outside crispy and crunchy. They are delicious on their own or divine with a generous spoonful of softly whipped cream.
Servings Prep Time
4/6 large meringues 10 minutes
Cook Time
1 1/2- 2 hours
Servings Prep Time
4/6 large meringues 10 minutes
Cook Time
1 1/2- 2 hours
Chocolate Swirl Meringues
Yum
Print Recipe
Big, pillowy sugary treats. I like to add hot sugar to the egg whites to get the inside of the meringues chewy and marshmallowy while keeping the outside crispy and crunchy. They are delicious on their own or divine with a generous spoonful of softly whipped cream.
Servings Prep Time
4/6 large meringues 10 minutes
Cook Time
1 1/2- 2 hours
Servings Prep Time
4/6 large meringues 10 minutes
Cook Time
1 1/2- 2 hours
Ingredients
  • 1 1/2 cups caster granulated sugar 300g
  • 4-5 large egg whites
  • 1 pinch salt
  • 2 tbsp cocoa powder
Servings: large meringues
Instructions
  1. Preheat the oven an 400F and line a think baking sheet with baking parchment.
  2. Put the sugar in a small tasting pan and heat in the preheated oven for about 7-8 minutes, or until hot to the touch.
  3. Place the egg whites and salt in a bowl of a free standing mixer fitted with a whisk. Remove the hot sugar from the oven and turn the temperature of the oven down to 225F
  4. Quickly tip the sugar on to the egg whites and whisk on a medium speed for 8 to 10 mines, until the meringue is very stiff, white and cold.
  5. Using a large metal spoon fold the cocoa in to the meringue, using three or four light strokes. The trick is to keep the mixture marbleized in the appearance.
  6. Spoon the mixture on to the prepared baking sheets in 4 to 6 large peak meringues. This is the fun part, don't smash the meringue, free from it.
  7. Cook in the middle of the shelf for 1 1/2 to 1 3/4 hours, or until crisp and dry. Remove from the oven a leave to cool on the baking sheet.
Recipe Notes

You  can use cooked and sieved raspberries, or chopped almonds, pistachios, hazelnuts and desiccated coconut to swirl the meringues.

I cook the raspberries with  a spoon of sugar and half juice of a lemon until soft then I sieve the mixture. This is a basic coolie.

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