So satisfying on a cold winter’s night
- nutmeg for decorating
- salt
- Powdered ginger
- butter
- brown sugar
Mike and Georg had this dessert while we were on vacation in Vieques (Puerto Rico). I came home and found the recipe online and was surprised at how easy it is to prepare. The biggest trick is unmolding it without breaking it. I run a hot knife around the rim and dip the cups into hot water for a few seconds. Tip onto dessert plates and top with fresh raspberries and a drizzle of raspberry puree.
- salt
- sugar
- whipping cream
- cold water
- Knox gelatin
- Fresh mint leaves for garnish.
- Fresh raspberries and raspberry puree
- vanilla
- sour cream
I’ve been making this most of my adult life. The recipe came out of the Italian Time Life Foods of the World series. It is supposedly an authentic northern recipe and uses homemade pasta. I use the dry cannelloni noodles. Buy more than you need and boil them gently. Some of them will break when you are filling them, so you will need extras. You can omit the chicken livers, but they do add a nice touch and no one will know they are there. This has been one of my tried and true dinner party hits. Like other pasta recipes it can be made in advance and put in the oven a couple hours before. This is rich, so most won’t have more than two cannelloni, when served with salad and rolls as part of a dinner party.
- olive oil
- finely chopped onions
- minced garlic
- heavy cream
- freshly grated imported Parmesan cheese
- butter
- Salt
- Freshly ground black pepper
- freshly grated imported parmesan cheese
- your favorite pasta sauce
- whole milk
- Salt
- Freshly ground black pepper
- 4tbsp flour
- butter
- Besciamella:
Better than plain tiramisu, using sponge cake layers, rather than ladyfingers.
- water
- sugar
- Cream filling:
- large egg yolks
- sugar
- instant espresso powder
- vanilla extract
- Good quality chocolate bar for chocolate curls for garnish
- Unsweetened cocoa powder for garnish
- Syrup:
- vanilla extract
- sugar
- salt
- Cake:
- flour
- baking powder
- ground round
- each ground pork and ground veal
- dry bread crumbs
- milk
- eggs
- seasoned salt
- pepper
- dry mustard
- garlic salt
- Worchestershire sauce
These melt in your mouth! They are very time consuming to make, but worth it.
- raw egg yolks
- sugar
- salt
- dry yeast
- warm milk
- sugar
- almond paste *
We made this at the condo on Kiawah Island with our whole group
- king crab legs
- cut in half
- small ears fresh or frozen corn -
- Hillshire Farms smoked sausage cut into 2 inch pieces
- small new potatoes
- Juice and thin yellow part only of the peel of 1 small lemon
- bay leaves
- butter
- salt
- Old Bay Seasoning or crab boil
- water
Served in Venice
- prosecco
- excellent quality lemon sorbet
- fresh rosemary
- fresh garlic
- olive oil
- water
These are a big hit each year at our annual church picnic. They are best served fresh and hot and do not keep well.
- white sugar
- baking powder
- milk
- ground nutmeg
- cinnamon
- salt
- eggs
- fresh lemon juice
- vegetable oil for frying
- all purpose flour
- Large Golden Delicious apples
- confectioner's sugar