Ingredient: Butter

Mango and Peach Crisp

Mango and Peach Crisp
Print Recipe
This is a quick and light dessert that will serve four conservatively. If you have a sweet freak in your house figure on two servings.
Servings
4
Servings
4
Mango and Peach Crisp
Print Recipe
This is a quick and light dessert that will serve four conservatively. If you have a sweet freak in your house figure on two servings.
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Pre-heat the oven to 350 degrees. Spray a small oven proof pan with cooking spray.
  2. Cut the peach into bite size pieces and put them in the pan
  3. Peel the mango and cut it into bite size pieces. Add them to the pan. Put one tablespoon of the sugar and the extracts in the pan and toss to mix everything.
  4. Mix the flour, oats, and remaining sugar. Cut the cold butter into small pieces. Add to the flour and sugar mixture and cut in until the mixture looks like wet sand. Add the almonds and toss to mix.
  5. Sprinkle the oat mixture evenly on top of the fruit. Bake 30 - 40 minutes. The fruit should be bubbling and the crust golden brown. Allow to cool slightly.
  6. Serve topped with whipped cream (optional)
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Peach and Blueberry Crisp

Peach and Blueberry Crisp
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Servings
6
Servings
6
Peach and Blueberry Crisp
Print Recipe
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Spray an oven safe baking dish with non-stick cooking spray. Place the peach slices, blueberries, and 1/4 cup of the toasted almonds in the dish.
  2. Add the cinnamon and almond extract to the fruit and toss to coat.
  3. Place the cookies, the remaining almonds, and the flour in the bowl of a processor. Process until everything is coarse crumbs.
  4. Place the crumbs in a bowl and add the melted butter. Mix until the butter is incorporated into the crumbs. Sprinkle the crumb mixture on top of the fruit.
  5. Bake in a pre-heated 375 degree oven for 25 minutes or so. The top should be golden and the filling should be bubbly.
  6. Serve warm or at room temperature, topped with whipped cream, yogurt, or ice cream. It's also delicious unadorned.
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Migliaccio di Polenta

file0002009660239When we think about Fat Tuesday, New Orleans’  Mardi Gras is the first event that comes to mind. The Big Easy seems to grab most of the attention, but many countries and cultures celebrate the last day before Lent and spend several days or even a week or two to get ready to tighten their belts for the forty days until Easter.

imagescarnevale okItaly is no exception. Carnevale is celebrated throughout Italy. It shares many of the same trappings as Mardi Gras, but as with many things Italian, with a little more elegance. The exquisite maschere  (masks) and fancy balls lend a more sophisticated air to the celebration. Carnevale is not just fancy clothes, it has its share of merrymaking and tomfoolery. In fact, the prevalent attitude, “A carnevale ogni sherzo vale” (anything goes at carnevale) is easily aligned with “Laissez les bon temps rouler” (let the good times roll) in New Orleans.

Food and eating is a large part of every celebration and there are certain foods that are traditionally served. These foods tend to be rich, hearty and meat laden, again to make going into the Lenten season of fasting and abstinence from meat less painful. This recipe from Naples is typical of Carnevale celebration food. It has a Fat and Sodium content that will likely require the next forty days for your system to recover. The ingredients are simple;

DIGITAL CAMERAPolenta, Salami, Italian Cheeses, and Lard.

Yes, lard. It is responsible for the almost creamy texture of this savory cake. I made a large round, thick cake, but baking it in a small sheet pan would allow cutting into bite-size squares that would be perfect for a Fat Tuesday Party. Just remember to adjust the baking time by a few minutes so it doesn’t dry out.

 

 

Migliaccio di Polenta
Print Recipe
Traditional food for Italian Carnevale. Super rich and tasty. Just the thing to have before the Lenten season.
Servings
12
Servings
12
Migliaccio di Polenta
Print Recipe
Traditional food for Italian Carnevale. Super rich and tasty. Just the thing to have before the Lenten season.
Servings
12
Servings
12
Ingredients
Servings:
Instructions
  1. Bring 6 cups of water up to a boil. Reduce the heat and add the lard. Stir until the lard melts.
  2. Add the polenta a little at a time, stirring constantly to keep the mixture smooth. Once all of the polenta has been added continue to cook and stir over medium heat until the mixture is very thick. remove from heat and allow to cool.
  3. Once the polenta is cool, add the salame and cheeses. Mix to incorporate all the ingredients. Use a very sturdy spoon or your hands.
  4. Spray or brush a 10 inch spring-form pan with olive oil. Pack the polenta mixture firmly into the pan.
  5. Melt butter in a small pan and add the bread crumbs. toss to moisten the crumbs. Lightly sprinkle over the cake.
  6. Bake in a preheated 350 degree oven for 45 minutes. The cake should be lightly browned with slightly darker brown edges.
  7. Remove from oven and allow to cool on a wire rack for 30 minutes or so. Remove the sides of the pan and place on a large platter.
  8. This can be served warm or at room temperature.
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Blushing Bechamel

Blushing Bechamel
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A colorful take on a classic Bechamel . Tomato sauce, onions, and garlic are added to the traditional cheese sauce. Great for lasagna or any casserole that needs a gentle blush of color.
Blushing Bechamel
Print Recipe
A colorful take on a classic Bechamel . Tomato sauce, onions, and garlic are added to the traditional cheese sauce. Great for lasagna or any casserole that needs a gentle blush of color.
Ingredients
Servings:
Instructions
  1. Melt butter in a large saucepan over medium heat. Add the onions and garlic and cook until the onion begins to soften and the garlic is fragrant 3 - 4 minutes. Add the flour and stir to combine. Continue to cook, stirring frequently for another minute or so.
  2. Slowly add the milk, stirring constantly to keep things smooth. Add the tomato sauce and continue to stir. Bring to a boil. Reduce the heat to low and simmer for 5 minutes.
  3. Turn the heat off and slowly add the cheese, stirring until each addition melts. If you make this ahead of time, cover the surface with wax paper so that a crust doesn't form.
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Cheddar Cheese and Ale Soup

Cheddar Cheese and Ale Soup
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Rich and creamy with the bold flavor of craft brewed ale.
Servings
6
Servings
6
Cheddar Cheese and Ale Soup
Print Recipe
Rich and creamy with the bold flavor of craft brewed ale.
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Heat a large soup pot over medium heat. Add the bacon and cook until lightly crisp. Remove from the pan and drain on paper towels.
  2. Add the chicken to the pot and cook, stirring occasionally until cooked through, 7 -10 minutes. Remove from pot and drain on paper towels. Remove all drippings except a scant tablespoon.
  3. Add the onions and garlic and cook stirring frequently until the onion is softened and the garlic is fragrant but not brown. Add a small amount of the chicken stock to the pan to de-glaze it, scraping up any brown bits.
  4. Add the butter to the pot and allow it to melt. Add paprika, salt, pepper, chipotle and Worcestershire sauces. Stir to combine. Add the flour a little at a time. Stirring to combine after each addition. Once the flour is all incorporated, Allow to cook over low heat for a minute or two, stirring frequently.
  5. Add the chicken stock stirring to prevent lumps. Add the beer stirring as with the stock. Bring mixture just to a boil, Reduce the heat and simmer stirring occasionally until mixture thickens, 5-8 minutes.
  6. Add the bacon and chicken back into the pot. Simmer for a few minutes. Add the half & half and continue to cook over low heat until everything is hot and happy. Add the cheese a little at a time stirring until each addition melts.
  7. Ladle into bowls and serve.
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