Recipes

This is a wonderful, soul serving dessert. You can also use many types of day old white breads, even sweet French if that’s what you have on hand. The important thing is to let the bread set in the custard mixture before baking. This will insure a custard like texture through and through.

I know that many jokes have been made about fruit cake over the years, but if it is made correctly, using really high quality candied fruit, or in the case of this recipe made with a combination of dried and candied fruit it can be a delightful holiday treat. It’s good with coffee, tea, some wines or port. Try topping a thin slice with a dollop of triple crème cheese. You might surprise yourself.

This is the time of year when persimmons are plentiful. There are two main types of persimmons, and it is the Hachiya (acorn shaped) that is used mainly in cooking. They need to ripen to the point that the flesh is very soft and pudding like, otherwise the taste is mouth puckering astringent. You can use it right away, but it also freezes extremely well.

These bars are moist and chewy, with the chopped apricots, the lemon juice and the lemon glaze adding a touch of tart to the sweet.

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.