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Let’s Eat

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Double-Chocolate Biscotti

By Heidi Sutton

Biscotti, the “twice baked” cookie treat from Italy, can be a perfect pairing to a cup of coffee or tea. They also make great holiday gifts — simply line a decorative holiday tin with waxed or parchment paper before filling or wrap the biscotti in cellophane and place in a holiday mug.  

Enjoy this recipe for Double-Chocolate Biscotti courtesy of Culinary.net and Almond-Orange Biscotti courtesy of Chef John Nash. To keep the cookies crisp, store them in an airtight container, preferably a tin, and they’ll will keep for up to two weeks. Do not refrigerate.

Double-Chocolate Biscotti

YIELD: Makes 40 cookies

INGREDIENTS: 

3  cups all-purpose flour

1/2 cup cocoa powder

1 1/2 teaspoons baking powder

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

1/2  cup extra light olive oil, plus 1 tablespoon for coating pans

1 cup packed light brown sugar

2 eggs, plus 1 egg yolk

1/3 cup milk

1 tablespoon balsamic vinegar

1 cup semisweet or bittersweet chocolate morsels

DIRECTIONS:

On sheet of waxed paper, combine flour, cocoa powder, baking powder, cinnamon and salt; set aside.

Using electric mixer, beat olive oil with sugar until smooth and light. Add eggs and egg yolk, one at a time, beating until smooth. Add milk and vinegar; beat until smooth. With mixer on low speed, gradually add flour mixture, beating until just combined. Stir in chocolate morsels with large spoon; cover with plastic wrap. Refrigerate at least 4 hours.

Heat oven to 325 F. Grease two large baking sheets with 1/2 tablespoon olive oil each. On lightly floured surface, divide dough into quarters. Roll each piece of dough into log, about 1 1/2 inches in diameter. Place logs on baking sheets, leaving space in between. Bake about 30 minutes, or until golden and set. Transfer to rack; let cool 10 minutes.

Reduce oven temperature to 300 F. On cutting board using serrated knife, cut each log into 3/4-inch-wide slices diagonally. Place slices, cut-side down, on baking sheets. Bake 15-18 minutes, or until toasted. Transfer to racks; let cool.

Almond-Orange Biscotti
Almond-Orange Biscotti

YIELD: Makes 36 cookies

INGREDIENTS: 

3 large eggs, separated

1 1⁄2 cups sugar

1⁄3 cup melted butter, cooled

1 cup lightly toasted, coarsely chopped almonds

2 tablespoons Grand Marnier or other orange flavored liqueur

1⁄8 cup chopped, candied orange peel or 3 tablespoons finely grated orange zest

3 1⁄2 cups all-purpose flour

1 1⁄2 teaspoons baking powder

DIRECTIONS:

Beat the egg yolks with 3⁄4 cup sugar until light and sugar is dissolved. Stir in the melted butter, nuts, Grand Marnier, and candied orange. In a separate bowl beat the egg whites until they just begin to form peaks, and gradually beat in remaining 3⁄4 cup sugar until whites form stiff peaks.

Sift flour and baking powder together and alternately fold 1⁄3 of flour and egg white mixtures into yolks until well combined. Dough will be firm and slightly sticky. If dough is too soft, add more flour. With floured hands, divide dough into two logs approximately 11⁄2 inches in diameter. Arrange logs on a buttered or parchment lined baking sheet and bake in a preheated 325 F oven for 20 to 25 minutes or until logs are lightly brown and firm to the touch. Remove from oven and let logs cool on baking pan on a rack for 10 minutes. 

On a cutting board, cut logs crosswise on the diagonal into 1⁄2-inch widths. Arrange biscotti cut side down on baking pan and bake for 5 to 7 minutes on each side or until biscotti are very lightly browned and crisp. Cool on racks and store airtight.

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Amaretti Cheesecake

By Heidi Sutton

Delicious desserts certainly are the cornerstones of the holiday season. This is a time of year to indulge a little more, with cookies in break rooms at places of employment and cakes on the tables at family gatherings. 

Decadent and mouth-watering, cheesecake is a dessert table staple. Everyone has a favorite cheesecake variety, and bakeries fill their display cases with plain or fruit-topped cheesecake offerings. Although making a cheesecake is a labor of love, the results often are well worth the effort.

The recipe for Amaretti Cheesecake from “Cooking Light: Dinner’s Ready” (Oxmoor House) utilizes a slow cooker to help make this cheesecake perfection while the recipe for Marled Chocolate Cheesecake Brownies from “Chocolate” (Love Food) mixes cheesecake with brownies to make a delicious creation the kids will love.

Amaretti Cheesecake

Amaretti Cheesecake

YIELD: Makes 10 servings

INGREDIENTS: 

     For the crust:

2⁄3 cup amaretti cookie crumbs (about 16 cookies)

2 tablespoons butter, melted

1 tablespoon sugar

Cooking spray

     For the filling:

2 (8-ounce) blocks fat-free cream cheese, softened and divided

1 (8-ounce) block 1⁄3-less-fat cream cheese, softened

2⁄3 cup sugar

1 tablespoon all-purpose flour

2 large eggs

3⁄4 teaspoon almond extract

Raspberries, optional

DIRECTIONS:

To prepare crust, combine the first three ingredients, tossing with a fork until moist and crumbly. Gently press mixture into the bottom of a 7-inch springform pan coating with cooking spray.

To prepare filling, beat 1 block fat-free cream cheese and 1⁄3-less-fat cream cheese with a mixer at medium speed until smooth. Add remaining 1 block fat-free cream cheese; beat until blended. Add 2⁄3 cup sugar and flour; beat well. Add eggs, one at a time, beating well after each addition. Stir in almond extract. Pour batter over crust in pan.

Pour 1 cup hot water into bottom of a 5-quart slow cooker. Place a rack in slow cooker (rack should be taller than water level). Place pan on rack. Place several layers of paper towels over slow cooker insert. Cover and cook on high for 2 hours, or until center of cheesecake barely moves when pan is touched. Remove lid from slow cooker; turn off heat, and run a knife around outside edge. Let cheesecake stand in slow cooker 1 hour. remove cheesecake from slow cooker. Cool to room temperature in pan on a wire rack. Cover and chill at least 6 hours. Cut into wedges. Garnish with raspberries, if desired.

Marled Chocolate Cheesecake Brownies

Marled Chocolate Cheesecake Brownies

YIELD: Makes 12 servings

INGREDIENTS: 

3⁄4 cup unsalted butter, plus extra for greasing

3 tablespoons unsweetened cocoa

1 cup superfine sugar

2 eggs, beaten

1 cup all-purpose flour

Cheesecake mix

1cup ricotta cheese

3 tablespoons superfine sugar

1 egg beaten

DIRECTIONS:

Preheat the oven to 350 F. Grease an 11 x 7-inch cake pan and line with parchment paper. Melt the butter in a medium saucepan, remove from the heat, and stir in the unsweetened cocoa and the sugar. Beat in the eggs, then add the flour, and stir to mix evenly. Pour into the prepared pan.

For the cheesecake mix, beat together the ricotta, sugar and egg, then drop teaspoonfuls of the mixture over the chocolate mixture. Use a metal spatula to swirl the two mixtures tightly together.

Bake for 40 to 45 minutes, until just firm to the touch. Cool in the pan, then cut into bars or squares.

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Pumpkin Loaf

By Heidi Sutton

Pumpkins are a quintessential Halloween ingredient, but these recipes for breakfast, dinner and dessert are so good, you may be tempted to have them year round.

Pumpkin Pancakes

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

2 1/2 cups flour

1/4 cup sugar

1 tablespoon baking powder

2 teaspoons ground cinnamon 

1 teaspoon salt

3/4 teaspoon ground cloves 

3/4 teaspoon ground ginger 

1/4 teaspoon ground allspice 

2 cups milk

3 large eggs

1 15-ounce can pumpkin puree

DIRECTIONS:

Whisk the flour, sugar, baking powder, cinnamon, salt, cloves, ginger and allspice together in a large bowl. In another bowl, whisk the milk, eggs and pumpkin puree. Add the wet ingredients to the dry and stir until the ingredients are just mixed. Let rest for five minutes. Heat a griddle or nonstick skillet over medium heat. Ladle a 1⁄2 cup of batter onto the skillet and cook until the pancakes are golden on the bottom and bubbly on top, about 2 minutes. Flip and cook until the second side is golden brown and the pancake is cooked through. Serve with maple syrup.

Pumpkin Chili

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

2 tablespoons olive oil

1 medium onion, chopped

1 medium yellow bell pepper, chopped

3 garlic cloves, minced

2 15-ounce cans black beans, rinsed , drained

1 15-ounce can solid-pack pumpkin

1 14.5-ounce can diced tomatoes, undrained

3 cups chicken broth

2 1/2 cups cubed cooked turkey (optional)

2 teaspoons dried parsley flakes 

2 teaspoons chili powder

1 1/2 teaspoons ground cumin

1 1/2 teaspoons dried oregano 

1/2 teaspoon salt

DIRECTIONS:

In a large skillet over medium-high heat, heat the oil. Add the onion and pepper and cook until tender. Add the garlic and cook one minute longer. Transfer to a five-quart slow cooker and stir in the next 10 ingredients. Cook on low for 4-5 hours. Serve hot.

Pumpkin Loaf

YIELD: Makes 1 loaf plus 12 muffins

INGREDIENTS: 

Nonstick cooking spray

4 eggs

3 1/2 cups flour

2 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon nutmeg

1 teaspoon salt

2 sticks butter

1 cup sugar

1 can (15 ounces) pumpkin puree

1 cup chocolate chips

1 cup walnuts, chopped

DIRECTIONS:

Heat oven to 350 F. Prepare loaf and muffin pans with nonstick cooking spray. In bowl, whisk eggs. Set aside. In separate bowl, sift flour, baking soda, cinnamon, nutmeg and salt together. Set aside. 

In another bowl, cream butter and sugar. Add whisked eggs and mix until blended. Alternately add flour mixture and pumpkin puree to egg mixture, beating until blended. Fold in chocolate chips and walnuts. Pour batter into loaf and muffin pans. Bake 40 to 45 minutes, or until toothpick inserted into center comes out clean. Cool 10 minutes before removing from pans.

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Apple Blondie Cupcakes Photo from Family Features

By Heidi Sutton

One of my favorite things to do in the fall is to pack the camera and take a drive out east to visit the many farm stands before the colder weather sets in. This always includes a visit to May’s Farm in Wading River for pumpkins and mums and a stop at Windy Acres in Calverton for their large variety of apples, including the Mutsu apple. Also known as Crispin apples, they originated from the Mutsu Province of Japan in the 1940s and are a cross between the Golden Delicious and the Indo apple. Large in size with a yellowish-green skin, they are sweet and juicy with a crisp texture, perfect for following recipes. 

Apple Blondie Cupcakes

Apple Blondie Cupcakes
Photo from Family Features

YIELD:  Serves 12

INGREDIENTS: 

1 1/4  cups all-purpose flour

1/2  teaspoon baking powder

1/2  teaspoon kosher salt

1/2  teaspoon cinnamon

1/4  teaspoon nutmeg

1/2  cup unsalted butter (1 stick), melted    and cooled 

1 cup light brown sugar, packed

1 teaspoon vanilla extract

1 large egg, at room temperature

2 large apples peeled, cored and diced 

DIRECTIONS:

Preheat oven to 350 F. Line a 12-count muffin pan with cupcake liners and set aside. In medium bowl, whisk flour, baking powder, salt, cinnamon and nutmeg. In a large bowl, whisk butter and brown sugar 2 minutes, or until well combined. Add vanilla and egg; whisk until incorporated. Add flour mixture to large bowl of wet ingredients. Stir until just combined; be careful to not overmix. Fold in diced apples. Spoon batter evenly into cupcake liners. Bake 18 to 22 minutes, or until toothpick inserted into center of cupcake comes out clean. Let cool before serving.

Apple Crisp(in)

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

4 cups apples, pared and sliced

1/4 cup orange juice

1/4 cup sugar

3/4 cup flour

1/2 teaspoon cinnamon

1/3 cup butter

DIRECTIONS:

Preheat over to 375 F. Mound apples in a buttered pie plate and pour orange juice over them. In a separate bowl, combine sugar, flour, and cinnamon. Cut in butter until mixture is crumbly. Sprinkle mixture over apples. Bake for 45 minutes or until apples are tender and topping is crisp. Top with vanilla ice cream and serve.

Easy Apple Turnovers

 

Easy Apple Turnovers
Photo from METRO

YIELD: Makes 4 servings

INGREDIENTS: 

1 1⁄2 cups thinly sliced, peeled apples

1⁄4 cup packed brown sugar

2 tablespoons water

1 teaspoon lemon juice

1 tablespoon all-purpose flour

1 tablespoon granulated sugar

1⁄4 teaspoon salt

1 tablespoon butter or margarine

1⁄2 teaspoon vanilla

1 box Pillsbury™ refrigerated pie crusts

1 egg

DIRECTIONS:

In a 2-quart saucepan, mix apples, brown sugar, 1 tablespoon of the water and lemon juice. Cook over medium heat, stirring occasionally, until bubbly. Reduce heat to low; cover and cook 6 to 8 minutes, stirring occasionally, until apples are tender. In a small bowl, mix flour, granulated sugar and salt. Gradually stir into apple mixture, cooking and stirring until mixture thickens. Remove from heat; stir in butter and vanilla. Cool 15 minutes.

Meanwhile, heat oven to 350 F. Let pie crust pouch stand at room temperature for 15 minutes. Unroll crust on ungreased cookie sheet. Spoon cooled fruit mixture evenly onto half of crust to within 1⁄2 inch of edge.

In a small bowl, beat egg and 1 tablespoon water; brush over edge of crust. Fold untopped half of crust over apple mixture; firmly press edge to seal. Flute edge; cut small slits in several places in top crust. Brush top with remaining egg mixture.

Bake 25 to 35 minutes or until crust is golden brown. Serve warm or cool. Drizzle with icing, if desired.

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American Irish Stew

From hearty stews to minty pies, St. Patrick’s Day celebrations are all about enjoying the flavors of the holiday. 

American Irish Stew

American Irish Stew

YIELD: Serves 6

INGREDIENTS: 

1 tablespoon extra-virgin olive oil

1 1/4 pounds beef, top round, cut into 3/4-inch pieces

3 cloves garlic, minced

salt, to taste

pepper, to taste

1 medium onion, coarsely chopped

3 medium carrots, peeled and cut into 3/4-inch pieces

2 medium parsnips, cut into large chunks

3 cups low-fat, reduced-sodium beef broth

4 medium russet potatoes, peeled and cut into large chunks

1 tablespoon chopped fresh rosemary

1 leek, coarsely chopped

2 tablespoons chopped fresh parsley

DIRECTIONS:

In a large pot over medium-high heat, heat oil. Add beef and garlic. Cook, gently stirring until meat is evenly browned. Season with salt and pepper. Add onion, carrots and parsnips. Cook 3 to 4 minutes. Stir in broth and bring to a boil. Reduce heat to low and simmer about 75 minutes, or until meat is tender. Stir in potatoes and simmer another 30 minutes. Add rosemary and leeks. Continue to simmer, uncovered, until potatoes are tender. To avoid potatoes from falling apart, do not overcook. Serve hot and garnish with parsley, if desired.

Irish Potato Bread

Irish Potato Bread

This potato bread is just as easy to make as a soda bread, in fact it’s pretty much the same recipe with the addition of potatoes and the potatoes help keep this bread so nice and moist and tender giving it a heavenly texture! 

YIELD: Makes 1 bread

INGREDIENTS: 

2 medium or large russet potatoes

1 egg

1 egg white

1/3 cup canola oil

3/4 cup milk

2 tablespoons green onion, minced

1/2 teaspoon caraway seeds

3 1/4 cups all-purpose flour, plus additional for dusting and kneading

1 1/2 tablespoons baking powder

1 teaspoon salt

DIRECTIONS:

Heat oven to 375 F. Peel potatoes. Slice one potato and boil in saucepan 15 minutes, or until tender. Remove potato from saucepan into large bowl. Mash potato then set aside. Grate second potato onto cloth. Wring potato in cloth to remove excess water. Add grated potato to mashed potato in large bowl. Add egg, egg white, oil, milk, onion, caraway seeds, 3 1/4 cups flour, baking powder and salt. Stir with wooden spoon until mixture is soft and sticky. 

Turn dough onto floured surface. Adding flour as needed, knead dough to form 8-inch round shape with slight dome. Place dough onto baking sheet lined with parchment paper. Cut large “X” on top of dough about 1/2 inch deep. Bake 55 minutes until golden brown. Cool on wire rack 1 hour before serving.

Luck o’ the Irish Mint Pie

Mint Pie

YIELD: Makes 2 pies (9 inches each)

INGREDIENTS: 

3 3/4 cups heavy whipped cream, divided

8 ounces cream cheese, softened

1 1/4 cups, plus 2 tablespoons, powdered sugar, divided

5 drops green food coloring

1 1/4 teaspoons vanilla extract, divided

1/4 teaspoon mint extract

1 bag mint chocolate candies, chopped, divided

2 chocolate cookie crusts (9 inches each)

1 bag mint chocolate candies

DIRECTIONS:

To make filling: In bowl of stand mixer, whisk 2 1/2 cups heavy cream until stiff peaks form. Transfer to bowl. In separate stand mixer bowl, beat cream cheese on high 2 minutes. Gradually add 1 1/4 cups powdered sugar and green food coloring; mix until smooth. Add 1/4 teaspoon vanilla and mint extract; mix well. Fold prepared whipped cream into cream cheese mixture. Fold 1 cup chopped mint chocolate candies into filling.

To make frosting: In bowl of stand mixer, whisk remaining heavy cream and remaining powdered sugar. Add remaining vanilla extract and mix until stiff peaks form. Pour filling into crusts and smooth tops. Fill decorating bag with frosting and pipe thick band around edges of pies. Then pipe circle dollops evenly around edges of pies. Scatter 1 cup chopped mint chocolate candies in middle of pies. Place whole mint chocolate candies into each dollop of frosting around edges of pies. Refrigerate until firm, 5 to 6 hours, before serving

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