Yesterday Sandi made Zabaglione – that wonder frothy Italian concoction of cooked egg yolks, sugar, and wine that is slowly cooked and whipped into a frenzy. For my post today I got to make a similar recipe but mine was … Continue reading →
I decided to make my Zabaglione when I had a little help in the kitchen. Little did I know that this dessert recipe would bring on criticism from my son, the Chef-to-be. To be honest… my son is right. (this … Continue reading →
Zuppa Inglese is a dessert that is pound cake that’s soaking in a custard cream. Marcella says that it resembles the bread soaking in peasant soups, so that is why it is called a Zuppa. But why Inglese is in … Continue reading →
For our readers who speak British English, there is no sugar in these biscuits. They aren’t what Americans call cookies. They’re savory, spicy, and a perfectly delicious ending to a hearty meal. Flour, egg, olive oil, baking powder, and plenty … Continue reading →
Okay, I have been totally defeated by almonds. This is my 2nd almond dessert recipe in as many weeks. I am again not happy with the final result. This time I made cookies. Marcella gives instruction for making them by … Continue reading →
One of the Italian bakeries “on the hill” here in town, Missouri Bakery, makes these cookies. These are always my favorite from among the many different types that they sell. I just knew them as macaroons, but now I know … Continue reading →
This is Romagna’s version of a breakfast cake, delicious with a morning caffee latte. Right up my alley! There is a hint of lemon zest, butter, flour, sugar, warm milk eggs, and either a combination of cream of tartar and … Continue reading →
Marcella tells us that this cake originates in the hills above Verona so I knew my fruity and delicious Garda Olive Oil would be perfect for it and it was. Actually it became the star of the dish: The recipe … Continue reading →
This was one of the desserts I was really looking forward to trying. I love cakes, and Marcella’s description made me look forward to it even more. She said this cake is a local specialty of Venice. During Venice’s trading … Continue reading →
I’ve been looking forward to this week’s post as an opportunity to evangalize on behalf of Juglans Nigra. Here in North America, where we have a tendency to believe imported food delicacies to be automatically superior, I’m proud to proclaim … Continue reading →
I was very excited to make this cake. I love almonds and almond desserts. This dessert is made with ground almonds, sugar, lemon zest, whipped egg whites and just 3/8 cup of flour. All of the ingredients are gently folded … Continue reading →
Back around Christmas when the chestnuts from Italy poured into the markets I picked up a pound of them so that I could make this dessert. Marcella writes about how she would nibble on these wine-stewed chestnuts while sitting next … Continue reading →
This has been a fun dish… one that comes with a story. Where should I begin? Actually, I think this story begins in Italy… In Ferarra. In This Old Post you could see where Jerry and I spent a day … Continue reading →
Today’s dessert comes from Florence. It’s called Zuccotto, and is a dome-shaped dessert. It’s a very easy dessert to make, and the result is very beautiful to look at. You line a bowl with pieces of purchased pound cake that … Continue reading →
The only way I’ve had a dish called apple fritters is as a fried dough. This simple treatment is so much more delicious. The peeled, sliced apple rings are soaked for an hour in a mixture of sugar, grated lemon … Continue reading →
