Recipes

This dish was described by a friend as “The most ethereal taste of paradise I’ve ever put in my mouth”. The filling, which has been in my family for generations, is full of flavor without being heavy, and and can be made with the sausage or without if you choose. The fresh pasta strips are tender and light. It takes a bit of time to bring it all together, but some of the parts can be made a day or two before assembly. You can use dry pasta, but I would recommend that you make your own, as fresh is so much lighter.

Besciamella or Béchamel helps to create some of our favorite dishes and sauces. Its creamy consistency can be used alone, or enhanced with any number of ingredients. Add cheeses, spices, herbs, tomato, or wine and turn on your creative cooking mind. Béchamel is considered one of the “Mother” sauces of French cuisine, but equally popular in cooking all around the world. This recipe is the Italian version, Besciamella, and contains Parmesan cheese, but the classic Béchamel does not.

This Christmas Biscotti makes a great holiday gift. You can make the dough ahead of time, roll into logs, wrap in plastic wrap and freeze. They are crunchy with just a bit a chewiness due to the fruit. They are delightful served with coffee, tea, or your favorite dessert wine.

These mincemeat cookies are just a bit chewy and just a bit cakey, and the maple butter glaze adds another flavor and texture component. They will last up a week, unless they get eaten before that time.

Steamed Persimmon Pudding is a newer variety of steamed puddings that go back at least 400 years, with the first actual recipes appearing in the 1700’s. Sometimes called Christmas puddings, or plum puddings, because they were made at Christmas time, and generally contained raisins, which were called plums at that time. Distinctly British in origin, the puddings were made using black treacle (in the USA we usually use molasses) suet, raisins, spices and laced with brandy or wine. These pudding can be made well in advance, and reheated before serving. Serve with whipped cream, hard sauce or Crème Anglaise. It’s also impressive to dim the lights, heat a ladle of brandy, light it on fire, and pour the lovely blue flame over the top!