Recipezaar: Desserts,Fruit,Italian recipes

Easy Tartufo

Wed, 06 Jun 2007 16:41:48 -0400

Chocolate ice cream studded with chopped cherries and coated with cookie crumbs, then enrobed in thick chocolate and frozen in this make-ahead recipe. It's just spectacular, and so easy to make! Tartufo is an Italian ice cream dessert that usually is made of gelato. the ice cream is scooped into balls and covered with chocolate. -- posted by Witch Doctor

Ann 's Almond Chocolate Ice Cream Dairy Free

Fri, 08 Jun 2007 15:02:37 -0400

I made Horchata De Almendra (Almond Horchata) milk from here on zaar to make this non dairy ice cream! Great for the lactose intolerant! And full of almond flavor. Be sure to use sweetened almond milk as in these 2 recipe #230449 or recipe #229086 because there is no additional sugar in this recipe. Strain it well so it is smooth. or if not it will have a little texture. The term 'coat a spoon' is a technique used mainly as a way to test when an egg-based custard or sauce is done. A spoon, usually wooden, is placed in the custard and, when the spoon is raised, the film of custard on the back of the spoon will stay in place even when you draw a line with your finger through the middle of the custard. -- posted by ~Rita~

Strawberry, Citrus and Champagne Granita

Fri, 15 Jun 2007 12:36:46 -0400

This is a great "Italian ice" I got from Epicurious and made for a friend's birthday dinner. It was easy to make, done in advance and even appealed to non-dessert eaters. I used Cava in place of the champagne and served the granita in martini glasses. Great, refreshing summertime dessert! -- posted by Jules127

Honeydew Bellini Ice

Thu, 21 Jun 2007 20:04:58 -0400

"A traditional bellini combines peaches and prosecco which was made famous at Harry's Bar in Venice, Italy. This version uses pureed fresh honeydew melon and will end an alfresco dinner with flair." -- Cooking Light July 2007 -- posted by Cynna

Lemon SoufflÉ

Sun, 01 Jul 2007 22:52:18 -0400

From the book "Tender at the Bone" by Ruth Reichl. A fabulous read for anyone who loves food. -- posted by BurtonFanatic

Amazing Strawberry Vanilla Gelato

Mon, 02 Jul 2007 23:18:20 -0400

I came up with this recipe myself. It uses 1% milk and is really amazing. Very creamy and tasty. -- posted by Chef #529328

Crunchy Almond Cake

Wed, 04 Jul 2007 22:49:08 -0400

This easy Italian-style Easter cake has almonds inside and out. Recipe from Rachael Ray. -- posted by Lainey6605

Italian Cheese Trio With Panforte

Thu, 12 Jul 2007 21:40:01 -0400

Panforte is an Italian sweet served in thin wedges. As an accompaniment to a platter of assorted Italian cheeses it can only be improved by the addition of a glass of sweet wine. Taken from Janet Fletcher's The Cheese Course, one of my favorites. Enjoy! -- posted by Julie B's Hive

Luscious Amaretto Ricotta With Berries (Low Fat)

Mon, 16 Jul 2007 22:03:45 -0400

Simple, but delicious, this is all about the ricotta. This is a low fat version of a Bon Appetit recipe that also included cream cheese, but not Amaretto. This ricotta is also good with peaches and crushed Amaretti cookies. Includes 30 minute stand time for the fruit. Each serving (based on two people) contains 3.5 grams of fat, and 1.5 grams of saturated fat (calculated from ingredient labels). -- posted by Maito

Rhubarb Tiramisu

Sun, 22 Jul 2007 16:26:30 -0400

From Phil Vickery's Proof of the Pudding. Not yet tried (timings are approximate and please note that there's a good bit of prep for this that needs to be done in advance) but posted here for safe keeping. I know it's not rhubarb season any more, but I've still got a bunch in the freezer so I was looking for something to use it up on. Sounds delicious... -- posted by Wendy-Bob

Berry Pizza

Tue, 31 Jul 2007 21:29:44 -0400

These are so pretty and they take the place of the "doughie" pizza and won't heat up the kitchen that much. Found this on marthastewart.com. -- posted by Manami

Mango and Ginger Sorbet

Sun, 12 Aug 2007 22:02:18 -0400

I love Sorbet. It's great for getting rid of any old fruit that needs eating. So you can think of this recipe as a mold. What you need is a base syrup- the water and the sugar, a flavour- blended up fruit, lemon/lime juice, whatever. If you want you can also add a contrasting flavour, in this case, the ginger. You can use your imagination with this one, but as a base, you can't go wrong with mango and ginger- yum! -- posted by Lieutenant Ducky

Peaches in Spice Wine

Wed, 15 Aug 2007 17:07:12 -0400

Original recipe from the oldest known surviving cookbook, "De Re Coquinaria," By Apicius, written in the first centry A.D. Recipe "modernazation" found in "The Philospher's Kitchen" by Francine Segan. Original recipe: Clean firm peaches, cut them into pieces and boil. Arrange in a shallow pan, sprinkle with a little oil and serve with cumin-wine sauce. -- posted by ThatSouthernBelle

Dates in Spiced Wine

Wed, 15 Aug 2007 22:08:28 -0400

Limoncello Laced Strawberries

Mon, 20 Aug 2007 17:17:20 -0400

This is from my 20 minute meals cookbook. This would be wonderful over pound or angelfood cake. -- posted by dicentra

Almond Lemon and Anise Biscotti

Sun, 02 Sep 2007 16:21:40 -0400

These biscotti are very easy to make, even for a novice. A couple of them broke while I was slicing them for the second baking and they tasted darn good only after first! From "Williams-Sonoma Italian Favorites." -- posted by Irmgard

Limoncello Tiramisu

Wed, 05 Sep 2007 13:56:41 -0400

Mickey at Mickey's in Hamden serves this Tiramisu & one with espresso. Both are very popular. Am posting this as a request. It has a chill time of at least 6 hours, I think overnight might even be better. -- posted by Manami

Fig, Nut and Rum Syrup

Sat, 15 Sep 2007 21:46:22 -0400

The Aroma brings the holidays to whatever you enjoy this with this sweet syrup because it holds heavenly spices and dark rum. Try it warmed on bread pudding, pancakes, waffles, french toast, pour it into a trifle, glaze a ham, pork roast or a chicken with it. Oh and of course serve it over ice cream. Any questions on canning check out http://www.recipezaar.com/bb/viewforum.zsp?f=24 in Canning, Preserves, Dehydrating Forum or zaar mail me. enjoy this http://www.recipezaar.com/bb/viewtopic.zsp?t=226479 step x step -- posted by ~Rita~

Gianduja Mousse

Mon, 17 Sep 2007 20:54:41 -0400

I think gianduja (soft g and pronounce the j.) Anyway, this is awesome, decadent, possibly a heart attack waiting to happen, or something else! I can't even begin to tell you, how great this stuff is. I have heard so much about nutella that I went & got an "over the top" recipe. This is another Grace Parisi "wonder" from the September 2007 edition of Food & Wine Magazine. -- posted by Manami

Tagliatelle With Caramelized Oranges and Almonds

Tue, 13 Nov 2007 16:49:58 -0500

I just heard the making of this recipe on NPR's "The Splendid Table". It sounds amazing! Pasta with an orange caramel sauce. "Serves 10 to 12 as dessert or as a side dish with Christmas capon At 16th-century banquets this pasta accompanied poultry and meats. Try the combination with Christmas Capon for an important dinner. The sweet pasta makes an unexpected and very good dessert." -- posted by Engrossed

Holiday Biscotti

Thu, 22 Nov 2007 18:03:24 -0500

While the day following Thanksgiving is a major shopping day for many, in my family it represents the start of our annual cookie baking. I was looking for a cookie, preferably a biscotti to use some extra almond flour and could not find one. A little tinkering with one of my favorite basic biscotti recipes and a new holiday cookie was born. These are large biscotti, perfectly sized for dunking. -- posted by justcallmetoni

Marsala and Fig Crostata

Wed, 28 Nov 2007 02:29:09 -0500

Crostata con Fichi e Marsala -Courtesy of Cookiesfromitaly.com---I made this with ready made pie crusts: $2.50 -- posted by Phil Franco

Crostata With Raspberry Jam

Sun, 02 Dec 2007 23:58:40 -0500

I just watched Giada make this on the Food network. Looks rustic and delicious. -- posted by cookiedog

Orange-Chocolate Chip Biscotti

Wed, 19 Dec 2007 20:08:00 -0500

This is yet another wonderful, fabulous, delightful recipe from Alice Medrich ("Cookies and Brownies"). It took me a lot of work to track down this cookbook, which is out of print -- everything I've made from it has been first-rate. They need to bring this back into print! -- posted by KLHquilts

Coconut Biscotti

Thu, 20 Dec 2007 01:27:59 -0500

If you are a coconut lover these are a must. -- posted by ratherbebaking

Italian Ice

Sun, 06 Jan 2008 20:45:48 -0500

A classic & delicious Italian dessert. It is very light, so it is good after a heavy meal. Serves 4 -- posted by -------

Peach Gelato

Tue, 19 Feb 2008 03:01:52 -0500

This technique skips the ice-cream machine. It couldn't be easier, and the fresh peach flavor is astonishing. The texture should be somewhere between soft-serve ice cream, and dense, chewy traditional gelato. Depending on the sweetness of your peaches, you may want to add more sugar. -- posted by Karen Anne Newton RN

Pineapple Biscotti 2008

Mon, 25 Feb 2008 18:35:57 -0500

Dad loves pineapple, so I tried this recipe, and it is a very nice biscuit. -- posted by andypandy

Biscotti Chocolate 3 Layer Cake

Thu, 13 Mar 2008 14:16:52 -0400

Chocolate lovers delight. YUM! Faretti biscotti liqueur is what I used in this chocolate layer cake and the ganache. This liqueur is excellent with hints of citrus, nuts, and fennel. With Marcona Spanish almond that are salted. Salt and Chocolate complement each other nicely. -- posted by ~Rita~

Italian Easter Cake Pastiera Napoletana

Sat, 15 Mar 2008 00:37:50 -0400

For Easter in Naples and now every where in Italy, we prepare Pastiera Napoletana. Is a ester cake with some strange ingredients, and Im not sure I can translate. Ill try :-) An American friend tell to me that the corn in the recipe is actually a wheat, spring wheat, many Italian specialty shops carry the wheat around Easter time, it can come in cans (already cooked), some shops actually cook the wheat and you can buy it ready to go, and you can also buy it dry, look for skinless wheat if its dry. In this case, soak wheat for a few days making sure to change the water daily. The day before you make the pastiere, drain the corn well, and cook it for about fours hours in half a liter of milk, adding the rind of half a lemon and a pinch of salt. Cover the pan with a lid and allow to cook on a low flame. When cooked, scent the corn with the grated rind of half an orange, and add a pinch of vanilla. -- posted by foodandmood.eu

Lemon and Basil Ice Cream

Tue, 25 Mar 2008 21:30:11 -0400

From Diana Henry's Crazy Water, Pickled Lemons: Enchanting Dishes from the Middle East, Mediterranean and North Africa. This recipe uses an ice cream maker, freezing time not included. Use the general guide lines on your specific ice cream maker. -- posted by AmandaInOz

Mama's Tiramisu

Sun, 30 Mar 2008 19:21:10 -0400

I went through EVERY tiramisu recipe on the site, and this one is different and is definitely worth trying. I had a Swiss Au Pair when I was a child and she taught me this recipe. I have made it every Christmas since from memory and this is the first time I've written it down, I usually guess quantities. If there was one recipe that I hope my kids will learn and pass on to future generations its this one! I use any spirits that are in my cabinet at the time of making so use whatever alcohol you like or leave it out if you prefer. I use a large trifle bowl. -- posted by Nadine81

Aunt Odette's Apple Strudel

Sun, 13 Apr 2008 20:10:28 -0400

This recipe makes one 6 foot strudel cut into sections, or two smaller strudels, by splitting the dough before rolling it out (as Nonna used to do). In fact, she used to make the pastry dough ahead of time and freeze it - that way it was "always ready"... -- posted by Marina K

Apricots With Amaretto Syrup (Albicocche Ripiene)

Fri, 02 May 2008 18:48:03 -0400

These are reminiscent of the Italian combination of peaches and Amaretto but Chef Ursula Ferrigno pairs fresh apricots with a seriously over-the-top syrup, made with amaretti and the liquer, that plays up the complexity of the sweet-and-tart fruit. Since this is made with Disaronno Amaretto liqueur - it needs to be show-cased up there with all the other wonderful desserts. Gourmet Magazine, April 2008 edition. Will be using this for an upcoming birthday bash & served with some decadent ice cream. -- posted by Manami

Almond and Pear Cake

Mon, 19 May 2008 01:33:36 -0400

An Italian style cake. Regular all-purpose flour or a gluten-free flour blend can be used. If using gluten-free flour use a good quality blended flour that includes a gum or add in 1 teaspoon of xanthan or guar gum with the flour. USe either a flan tin or a pie plate suitable to serve from. You can make your own almond meal by grinding blanched almonds in a coffee mill or food processor until finely ground. Tinned pears can be used if fresh are not available but fresh fruit give a preferable result. -- posted by **Jubes**

Caramelized Apple Tart by Fiaschetteria Toscana

Tue, 27 May 2008 02:06:41 -0400

As the cover feature of Bon Appetit's Best of the Year for 2005, this classic recipe was liked best for its taste, simplicity and rustic approach. The whole thing is cooked in a 12-inch skillet started on stove top and then finished in the oven. In Bon Appetit's words, "After everything else we tasted it was something that we could actually sink our teeth into." I second that emotion. -- posted by ninja

Limoncello Syllabub With Crushed Amaretti Cookies

Wed, 28 May 2008 22:55:28 -0400

This sounds wonderful and looks really fancy without all that much effort. I originally found this recipe in the UK cooking magazine Olive. Cooking time includes the 1hr chilling time. -- posted by Sarah_Jayne

Baci Di Dama (Almond Cookies)

Fri, 30 May 2008 01:41:08 -0400

Speciality of the kitchen of the Hotel Excelsior Grand Hotel Principi di Piemonte, Torino, Piemonte, Italia and comes off a clipping out of my grandmother's recipe box. -- posted by Celticevergreen

Apple Mint Granita

Fri, 30 May 2008 17:47:38 -0400

Created at the suggestion of Sharon123 during the Zaar World Tour 4. Does not count freezing and cooling time. -- posted by Celticevergreen

Fancy Schmancy Citrus Granita

Mon, 02 Jun 2008 23:55:35 -0400

A wildly refreshing dessert that will have your mouth singing! A unique and delicious granita and it's so easy to make! This granita is a fancy schmancy way to end a meal, especially Italian. The citrus flavors refresh the palatte, while the basil gives the fresh taste of Italy When our team thought of Italy, basil came right to mind. It just shouts Italy! We thought putting it in a frozen granita would be fancy, unique and delicious! Made up by the Fancy Feinschmeckers Team for the Italian Frozen Dessert Challenge in the Zaar World Tour #4. Each team member picked an ingredient and told why they picked it: mliss29-I've always liked lemons, even since I was a little kid - Wildflower-I love orange anything! And the blossoms are so pretty, too! Alskann- Some things you don't scrimp on; pure vanilla is one of the most complex flavors in the world, its unique flavor and aroma will blend beautifully with the fresh, tart citrus flavors and the herbal essence of the basil to make this granita both flavorful and aromatic - Celticevergreen-grapefruit juice-because it's my favorite flavor and to me is like tasting liquid sunshine - Nasseh-water-It is the foundation for so many things we love & enjoy. It is in almost every food, in some form or another luvinlif2k- I'm liking the slice of lime as an optional garnish. It should look lovely with the sprig of basil and if you like your granita a bit more tart, just squeeze some lime on your granita or rub your spoon with the lime before each bite - Heydarl-Basil Sprig, as I love basil & would like to be decorative - Sharon123-I picked salt! In Matthew 5:13 it says,"Ye are the salt of the earth". Salt is also thrown over the shoulder for good luck. In ancient times, salt was precious and used to preserve meats, fish, etc. , and it also heightens the flavor of many foods. It sure works in this recpe! :lol: -- posted by Sharon123

No-No Fourchettes Strawberry Sorbet

Tue, 03 Jun 2008 01:48:28 -0400

OK, put away your fourchettes, you'll want to savour this delicious sorbet using a spoon! Fragrant, seasonal strawberries frozen with that quintessential Italian liqueur - Sambucca! And, just in case you didn't know you were in Italy, the Fighting Fourchettes have added a sprinkling of sweet and pungent green basil throughout to make this sorbet the most visually spectacular and palate-pleasing of the Tour! As an aside, anyone on a low-fat diet will LOVE the very, very low count. :-) -- posted by evelyn/athens

Kumquat's Kookin' Kaboodles' Limone Pistachio Gelato

Wed, 04 Jun 2008 19:07:09 -0400

Posted for the ZWT4-- Frozen Italian Dessert Challenge-- Part 1, this is an unusual and unique gelato recipe with some ingredients that are not necessarily traditional. Although lemon and pistachio are typical of fine Italian cuisine by their Mediterranean character, the ingredients take a curve ball by using both buttermilk and lemon yogurt to give both a solid base and a nice tartness to accentuate the lemon flavor. The Splenda was made as an option to accomodate those with special dietary needs,and the egg yolks and heavy cream, while not traditional, provide richness and act as a stabilzer for this yummy frozen dessert. -- posted by Sue L

Mamma Mia! That's a Semifreddo!

Thu, 05 Jun 2008 01:04:33 -0400

In Italy, people love their frozen desserts almost as much as they love their espresso - and so do we Mamma Mias! We aren't particular about whether it's granita or gelato, as long as it is easy, delicious, and kid-friendly is definitely a plus. This handheld treat is easy to make, doesn't require any special equipment, and is bursting with some of Italy's favorite flavors: nutmeg, lemon, almond, and pistachio! The Amoretto is very nice for the adults, but can be omitted.. -- posted by CraftScout

Jefes Grand Granita

Thu, 05 Jun 2008 01:19:57 -0400

The sweet of all sweet..............to quench your thirst for complete "heaven" in a dish .......................fruits, juices, citrus, fresh mints.....could be that you will fall in love. Towards the back of the local trattorie along the slight dirt pathway was a large flourishing mint patch that held many Italian dishes, beverages, and desserts hostage. The scent from that mint on this hot sultry night in Sicily, coupled by the ripe scent of blood oranges big as plums hanging with the branches of the tree above; perfumed the air as the warm breezes overtook our appetites, minds, and souls. Our wonderful group of friends that was made up "Los Jefes" was a bit tired from a long day of visit with neighboring towns and small villas. We decided to stop our travel at this amazingly quaint, beautiful local trattorie. Oh, how we rejoiced with this simple, but glorious Orange, Apple and Mint Granita. This was the special of the late afternoon, early evening, as the harvest had just completed and we were able to partake of this special treat at the end of the long, but glorious day. While there we tried to get Mama" to part with the recipe. Unfortunately, no matter how much coaxing, promises, and smiles she wouldn't part with her family recipe. However; we had our memories, the taste still fresh in our minds, and we knew the fruits that were used. So "Los Jefes" put our heads together (and Chef floWer as the recipe writer) and (LittleKiwiChook as our taster) and came up with this honest replica of the sites, smells, and tastes of this Granita. Each one of us decided on which ingredient to add and why we loved it so. This brought so many memories it was an ease to do. With ripe, succulent blood oranges, crisp green apples, and married with fresh mint, we allowed this to frost all together thus producing a truly satisfying, most refreshing Granita. A treat that will bring all the joys of this special place and special time together to enjoy on some special evening ahead. Cook time doesn't include freezing. -- posted by LilKiwiChicken

Campari Sorbetto (Intermezzo) from the Hags

Thu, 05 Jun 2008 02:27:21 -0400

Sorbetto is a dessert -- intermezzo is a palate cleanser. This sharp-tasting ice is a bit of both, and highlights Italy's love of Campari and citrus flavours. Enjoy it between courses, or let it be a light touch to finish off an opulent and rich meal. The jovial and playful Bum Bag Hags created this Italian-type dish for the Zaar World Tour in mid-2008. Recipe can easily be halved. -- posted by Leggy Peggy

Chic Chef's Citrus Sorbetto

Thu, 05 Jun 2008 19:54:06 -0400

This refreshing sorbetto evokes the essence of a Southern Italian citrus orchard. A blend of lemon, orange and lime juices are brightened by a confetti of zests that add a special a zing. Created for the Zaar World Tour 4 Italian Frozen Dessert Challenge Time does not include chilling or mixing in your ice cream maker. -- posted by momaphet

Tastebud Tickling Bellini Sorbet

Thu, 05 Jun 2008 20:37:32 -0400

What could be better than a fresh peach and Prosecco bellini on a warm summer day? Why a cold refreshing bellini sorbetto of course! Made with the freshest ripe peaches, our tantalizing concoction of prosecco and peach is sure to tickle your tastebuds. Preparation time does not include time to freeze. -- posted by MamaJ

Sicilian Orange Tart

Fri, 06 Jun 2008 00:08:31 -0400

From Every Night Italian, posted for ZWT IV -- posted by pattikay in L.A.

Olive Oil Cookies With Red Wine and Rosemary

Sun, 15 Jun 2008 21:25:14 -0400

You don't need to use your best olive oil for these cookies, but extra virgin olive oil will make them more interesting than "pure" or "light" olive oil. From Mark Bittman's "Quick and Easy Recipes" from the New York Times. -- posted by ~Jen~

Limoncello

Mon, 16 Jun 2008 09:18:49 -0400

Looks like it takes some effort to make but gosh does this sound good! This came from a blogger named Patty on the vox site. Sounds like she knows what she is talking about. Her recommendations: Use only the best lemons, ones whose skins give off a lemon sent and smell heavenly. A neighborhood lemon tree is ideal. If not, go organic. Also, make a large batch as it will go quickly once friends get a taste. Makes great gifts. I am posting this for ZWT4 per a teammates request. -- posted by Kitchen Witch Steph

Melon Granita

Tue, 17 Jun 2008 17:01:58 -0400

This is a fresh and refreshing frozen melon dessert. This has to freeze for at least 2 hours. -- posted by Lainey6605

Pistachio Chocolate Biscotti

Wed, 18 Jun 2008 23:11:34 -0400

This is a recipe from coup de pouce issue november 2007. Posted for ZWT4 Italy. -- posted by Boomette

Chocolate-Almond Biscotti

Tue, 01 Jul 2008 00:08:37 -0400

joyofbaking.com -- posted by ellie3763

Grilled Banana and Nutella Panini

Tue, 08 Jul 2008 14:46:52 -0400

I can't think of anything I'd rather eat right now! From Bobby Flay. -- posted by cookiedog

Berries With Mint Creme

Mon, 14 Jul 2008 16:38:56 -0400

An unusual recipe that is full of flavor and hints of exotic spices! Refreshing and delicious! Really any berry will work but strawberries or raspberriesare probably the best. I've used chocolate mint for this which was great. Cooking time is mostly simmering. -- posted by sassafrasnanc

Peach Granita With Lemon Basil

Tue, 22 Jul 2008 23:42:26 -0400

From Laurie Alleman, the former pastry chef at Galileo, and the owner of the Swiss Bakery and Pastry Shop in Burke, Virginia . This recipe yields a bonus--the poached fruit can be used for garnish, in a salad or for anything else you like. The granita only uses the poaching liquid. You can also experiment with other herbs, even other fruit. Most all the time is cooling, chilling and freezing time. -- posted by Chef Kate

Lemon Berry Ricotta Cake With Mixed Berry Sauce

Fri, 08 Aug 2008 02:30:26 -0400

Sooo yummy. A dense cake or light cheese cake depending on how you look at it :) -- posted by Chef Jean

Orange Biscotti

Thu, 14 Aug 2008 15:39:22 -0400

These crisp, crunchy cookies are based on the classic Italian version. These contain no nuts and are a slightly softer than the original version, which makes them more child friendly (mine adore them!). Try them with your mid morning cup of coffee.. -- posted by Noo

Stuffed Peaches

Tue, 26 Aug 2008 01:05:44 -0400

From "Ciao Italia!" episode "Piatta Classici Pugliese." -- posted by DrGaellon

Strawberries With Balsamic Vinegar

Wed, 03 Sep 2008 19:19:48 -0400

This "officially" serves 4-6, but two people could easily finish it off. If you're serving a group, serving the strawberries over mascarpone cheese (my favorite way) or vanilla ice cream adds some excellent complementary flavors. This recipe comes from Mark Bittman's "How To Cook Everything." -- posted by nonfiction

Rainbow Cookies

Mon, 15 Sep 2008 10:20:43 -0400

I have not tried these but received the recipe from a rather reliable source. Planning these for Christmas and don't want to lose it amongst the piles of loose recipes on my desk. Food coloring paste is more concentrated than the food coloring sold in most supermarkets and yields a deeper more intense color. It is widely available in most cake supply and decorating stores, both storefront and Internet based. If you don't have and not sure if you want to spend the money, feel free to use food coloring. These are time consuming and not a good option for beginner cooks (or the impatient). The effort I am promised is worth it. Thanks Brittany! -- posted by justcallmetoni

Slow-Roasted Pears With Hazelnuts, Honey & Mascarpone

Sat, 27 Sep 2008 16:36:53 -0400

I found this recipe in the "Weekend with Nino Zoccali" section of the October 2008 issue of 'Australian Good Food' where it is recommended as the ideal finale to an Italian feast and "also quite healthy as the pears are high in fibre and hazelnuts are good for you too - a drizzle of natural honey to finish and la vita e bella". -- posted by bluemoon downunder

Pecan Penuche

Sun, 12 Oct 2008 02:25:25 -0400

Just like my Nana used to make. -- posted by Alan in SW Florida

Almond Cherry Biscotti

Thu, 23 Oct 2008 01:19:12 -0400

Source: Taste of Home -- posted by Mom2Rose

Hazelnut Crunch Cake With Mascarpone and Chocolate

Sun, 26 Oct 2008 16:49:12 -0400

Giada De Laurentis' use of a "box cake" is exquisite! I normally don't like to use a "box cake" for an important evening but . . . . .! It is delicious and we loved it! Creamy and not too sweet. Of course, the combination of chocolate and hazelnuts is awesome! The Food Network.10/23/2008 -- posted by Manami

Blackberries With Lemon Cream and Toasted Brioche

Tue, 28 Oct 2008 18:27:08 -0400

Molly Hawks-Fagnoni and husband, Michael Fagnoni, co-owners and chefs at Hawks in Granita Bay, Ca, love their homemade brioche so much that they created this dessert for it. They start with a layer of ethereal lemon cream, top it with a toasty slice of the brioche, then dollop it with whipped cream. The finishing touch is tart, juicy blackberries in rosemary-vanilla syrup. Food & Wine Magazine, August 2008. (About 2 hrs cooling time) -- posted by Manami

Diabetic Holiday Biscotti

Tue, 11 Nov 2008 12:42:21 -0500

For a coffee-lovers gift, team these homemade coffeehouse pleasures with a bag of coffee beans and a pretty mug. Times given do not include chill or cool times which = 3 hrs (although, personally) I have yet to let biscotti cool of an hour before slicing) -- posted by Annacia

Bustrengo (Apple and Polenta Cake)

Tue, 25 Nov 2008 00:09:33 -0500

This is dense and filling and gorgeous served warm. -- posted by Kitzy

Italian Brides Pecan Cookies (Pastelitos De Boda)

Mon, 08 Dec 2008 17:50:42 -0500

This is a pecan, crumbly, melt-in-your-mouth, cookie, that's perfect in the winter season, as the powdered sugar dusted on the cookies resembles snow. These are surprisingly quick and easy to make. This is an American twist on a classic Italian recipe, as it is made with pecans rather than the traditional almonds or hazelnuts. It's from Gourmet Magazine (Nov. 1986) and is currently featured as one of "Gourmets Favorite Cookies: 1941-2008". -- posted by blucoat

Golden Semolina Biscotti

Mon, 08 Dec 2008 17:59:29 -0500

Adapted from a King Arthur Flour recipe. -- posted by Lille

Fresh Peaches With Sabayon

Mon, 08 Dec 2008 23:24:40 -0500

Cooking Light July 2003 -- posted by dicentra

Turkish Delight Biscotti

Tue, 09 Dec 2008 01:10:32 -0500

A recipe for sweet biscotti with lots of apricots and nuts. Named for the soft and sweet Greek confection that often has nuts too. But this biscotti is crisp rather than soft like real Turkish Delight. -- posted by Annacia

Butter Pecan Biscotti

Thu, 11 Dec 2008 09:04:43 -0500

The holidays are here and I was looking for a cookie selection to use a bag of butterscotch baking chips and at the same looking for a biscotti recipe. Decided to join the two ideas and then couldn't find a recipe, so I decided to make my own. Personally, I like to keep the nuts in my biscotti fairly large because I like the way they look when you slice the logs. Chopped works just as well. -- posted by justcallmetoni

Individual Italian Wine Cakes

Mon, 29 Dec 2008 23:49:32 -0500

Very tender cake. The dessert wine enhances the flavor of the grapes. Gourmet magazine, January 2009. -- posted by swissms

Olive Garden Pineapple Tiramisu

Wed, 21 Jan 2009 15:55:53 -0500

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery Olive Gardens Italian Partners. Cooking time is chill time. -- posted by Celticevergreen

Chocolate Almond Biscotti

Mon, 16 Feb 2009 02:06:43 -0500

Entered for safe-keeping. From First 3/09/09. -- posted by KateL

Buckwheat Cake (Torta Di Grano Saraceno)

Tue, 24 Feb 2009 11:08:59 -0500

A simple, moist, and delicious cake with a light crumb and a deep, nutty flavour. This would probably work well as a bundt cake too. This modified Northern Italian recipe is from Melissa Kronenthal's great blog, "The Traveler's Lunchbox". You can enjoy it plain or split and filled with jam (as is traditional). Or, you can serve with stewed or poached apples, vanilla ice cream, or a dollop of whipped cream. -- posted by blucoat

Gelato Alla Fragola - Strawberry Gelato

Tue, 03 Mar 2009 12:47:33 -0500

Recipe courtesy Raymond D' Ottavio at Aunt Lena's Creamery in Chandler, AZ. Recipe can be adjusted for bananas, peaches, pears, raspberries, blackberries, apricots, Granny Smith apples and blueberries. *cooking time is minimum chill time* -- posted by Kate DeMello

Baked Peaches With Chocolate

Thu, 12 Mar 2009 18:18:59 -0400

This is a delicious variation on the classic Italian pairing of peaches baked with a filling of amaretti cookies. From a book called "chocolate treats". -- posted by Generationx

Almond Disaronno Truffles

Sun, 15 Mar 2009 01:16:01 -0400

Tender rich little morsels flavored with almonds and almond liquor. -- posted by ~Rita~

I Fichi E Le Noci Ed Il Formaggio

Mon, 30 Mar 2009 17:38:17 -0400

Not so much a recipe as it was a last course (before the dishes were done and the cannoli were served) with our big dinners. Nuts were always served in the shell and then cracked before toasting them in a cast iron skillet. -- posted by Secret Agent

Gianduia (Gianduja) (Nutella) (Chocolate Hazelnut Spread)

Tue, 21 Apr 2009 10:18:29 -0400

A sweet hazelnut chocolate spread, great for icing, fillings, and just for spreading. This recipe scales perfectly, so make as much as you want, Also the ammount of oil used will determine if the spread is thickness of the final spread -- posted by AussieHusky

Sandra Scalise Juneau's Cuccidata, Sicilian Fig Cookies

Tue, 28 Apr 2009 01:55:24 -0400

I love figs - they have slowly become progressively more uncommon in the American diet; I suspect because they are tender & do not transport well when fresh & have limited commercial value. In our area there are old fig trees in almost every back or side yard but few people eat them - such a shame. They used to be so important that folks would cook little pear shaped cherry tomatoes in sugar syrup & then pack in sugar for winter use as fig substitutes. Figs are very nutritious - high in manganese, magnesium, copper, potassium & vitamin K... and delicious to boot! This recipe calls for the ability to grind the dried figs to get the right texture. This will be my first foray into using my Electrolux for grinding. Oh, the recipe says it makes "several dozen" - i'm gonna guess and say 3 dozen but that's a guess until I make it. -- posted by Buster's friend

Cranberry Panna Cotta

Fri, 15 May 2009 00:47:16 -0400

This elegant, low-fat panna cotta requires only five ingredients: cranberries, sugar, gelatin, water and buttermilk (instead of the usual cream). From Food and Wine. -- posted by Sweet Jezebel

Fresh Fig Tartlets With Mascarpone & Chocolate Black Pepper

Sun, 17 May 2009 15:34:13 -0400

From Figs, Bay & Wine.blogspot.com According to the blogger, "The chocolate and black pepper crust here is based on Julia Childs Chocolate Dough in Dorie Greenspans Baking with Julia." -- posted by ThatSouthernBelle

Tortino Di Frutta Di Bosco (Mixed Berry Pudding)

Sat, 23 May 2009 18:28:54 -0400

This is an Italian recipe for pudding that is more in the spirit of a British pudding than an American pudding (basically a very moist cake, rather than a custard-like dessert). Untried by me thus far, but I wanted to post this for safekeeping because it looks interesting and I have lots of fresh berries to use up. Adapted from "One Pot Italian" by Massimo Capra. This can be made in either a muffin tin or a Bundt pan (the cook time reflects the Bundt pan). -- posted by Muffin Goddess

Balsamic Strawberries

Tue, 26 May 2009 01:53:43 -0400

An absolutely delicious dessert. I've seen similar recipes where the pepper is optional, but trust me, you want the pepper. -- posted by dripdripsplat

Mixed-Berry Tiramisu With Lime Curd

Sat, 06 Jun 2009 01:43:40 -0400

Delightful variation of tiramisu for summer! -- posted by KathyP53

Snowcapped Pink Strawberry Mountains(Strawberry Granita)

Mon, 08 Jun 2009 17:15:08 -0400

Brilliant with color and pure, intense flavor! You may use frozen, thawed strawberries, but you might need to add more sugar. Cooking time is freezing time. Would you like a little history? History of Granita According to Alan Davidson in the Oxford Companion to Food, (Oxford University Press:Oxford) the appearance of "water ices" is documented to have taken place in Europe in the 17th century around the same time as ice cream. There is some undocumented conjecture that Marco Polo returned to Venice from China in the 13th century and introduced ice cream or water ices to Italy. Further it is not known for sure if water ices were first found in Spain or in Italy. In any event the mixture seemed to have migrated to London at some later, undocumented time. Granita is akin to but not quite the same as sorbet. The difference being sorbets tend to be smoother and less granular in texture. Both are made with water, a flavoring such as fruit juice or coffee and typically sweetened with sugar. Adapted from Delicious Living magazine. -- posted by Sharon123

Honey Tortoni

Tue, 16 Jun 2009 01:43:08 -0400

Fresh fruit and cheese make a sweet finale to an Italian meal, but you also might enjoy a honey tortoni frozen in paper cups or layered in parfait glass. This is a non-traditional version. Easy to make and easier to eat. -- posted by Molly53

Lemony Biscotti

Thu, 09 Jul 2009 11:33:47 -0400

For lemon lovers. These cookies taste best the following day of baking. -- posted by gailanng

Italian Granita Lemon Ice Cream

Thu, 06 Aug 2009 11:27:21 -0400

Many people think that Lemon Granita is similar to a Lemon sorbet. There is a main difference which is the fact that Lemon Granita has no eggs, no milk and no cream in it. Just lemon juice, lemon zest, water and sugar! In Southern Italy we have a granita for breakfast, aperitif, lunch and as an after siesta drink. The best lemon Granita is made with little sugar and a grated lemon zest in it! For breakfast we would have a Coffee Granita with a croissant (the Sicilian way); for aperitif the Lemon Granita; after the siesta the almond granita. There are many flavors you can choose: lemon, mint, coffee, strawberry, almond, kiwi, mandarin, prickly pears. -- posted by stile mediterraneo

Raspberry Tiramisu

Tue, 18 Aug 2009 13:43:13 -0400

I saw this in the magazine from Morrison's supermarket. It sounded good so I have added it here for safe keeping. Cooking time includes fridge chilling time. -- posted by Sarah_Jayne

Easy Sugar-Dusted Amaretti Biscuits

Wed, 23 Sep 2009 14:26:53 -0400

I haven't tried this yet. I'm collecting simple cookie recipes to try for Christmas. This was found in The Canadian Living Cooking Collection Muffins and Cookies. -- posted by Dreamer in Ontario

Tuscan Apple Cake With a Crackly Meringue

Tue, 06 Oct 2009 15:51:36 -0400

From The Italian Country Table: Home Cooking from Italy's Farmhouse Kitchens by Lynne Rossetto Kasper (Scribner 1999). Found at the Splendid Table. -- posted by evelyn/athens

Cannoli Parfait

Tue, 27 Oct 2009 01:34:33 -0400

This divine parfait can double as breakfast or dessert -- posted by GingerlyJ

Ricciarelli - Italian Almond Cookies

Fri, 06 Nov 2009 17:27:09 -0500

Fantastic intense almond cookies from the Tuscan town of Siena, Italy. These wonderful cookies are very popular year around, but especially at Christmas time! -- posted by BecR

Chocolate & Walnut Crêpes/Palacinke (Lidia Bastianich)

Fri, 18 Dec 2009 01:43:58 -0500

These crêpes are often served with only a sprinkle of sugar or a bit of home-preserved fruits. Sometimes palacinke were more elaborate: filled with ricotta and baked or layered like a cake with different fillings in between. But the most luxuriousand Lidia's favouriteare palacinke spread with melted chocolate. You can use this recipe with any spread you like. This recipe is from her cookbook, "Lidia's Italy: 140 Simple and Delicious Recipes from the Ten Places in Italy Lidia Loves Most". -- posted by blucoat

Olive Garden Strawberries Romano

Fri, 25 Dec 2009 23:44:52 -0500

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery Olive Gardens Italian Partners. -- posted by Celticevergreen

Nigella's Blackberry Trifle With Creamy Limoncello Mascarpone

Tue, 09 Feb 2010 01:43:16 -0500

Serve this elegant and refreshing layered dessert in a trifle dish or individual dessert glasses for a fabulous ending to any meal! Perfect for Valentine's Day or other romantic occasions such as birthdays, anniversaries or Afternoon tea. Inspired by a Nigella Lawson recipe. -- posted by BecR