Yikes, Doug, but isn't everything we eat this time of year?
The first thing that popped into my head was a simple scoop of lemon sorbet in a glass and then topped with some prosecco - easy, festive, light. I'm also a big fan of good old peppermint ice cream with some cookies for holiday meals. People can have as much or as little as they choose. This is also a great way to get rid of all those Christmas cookies that you made and aren't eating? You can also just serve with pirouette biscuits if you haven't baked. What about a trifle using angel food cake instead of pound cake? Or how about a panna cotta topped with fresh berries?
Sandra
Posts: 799 | Location: Near Chicago, IL | Registered: 03 May 2004
Each time I red the menu, for some odd reason, the word "almond" comes to my mind. You may try with the mantovana cake like my friend Consy does. I have never yet personally tried it, but I have eaten more tahn once hers (and her mother's too) and it's delicious, and yet simple. here's her recipe and some of her suggestions.
Metl 150 grams of butter in a warm place, making sure that the butter does not get too hot, just liquid. Whisk two whole eggs and two yolks with 175 grams of sugar making sure that the sugar dissolves completely. Add 150 grams of flour, the butter and 1/2 teaspoon of vainille extract, stir well. Coat with butter and flour an 8 inches diameter baking pan and pour the mixture, evening it out carefully. Cover the top of the cake with whole peeled almonds, or half almonds and half pine nuts, about 75 grams in total. Place the pan in the cold oven and turn it on in that moment, so that the cake isn't shocked by the heat on entering the oven. Let the temperature build to 175-180°C. Bake for 30 minutes. If the oven is too hot as you put in the cake, the surface will be bubbly and uneven, isntead of being kind of silken. it's also essential to use the best butter you can get. The cake must be golden on the surface, not too reddish or the cake will be too dry and unpleasant.
I too think of almond desserts at Christmas and I make a cake that's very similar but the recipe calls for almond paste. And I usually serve with a bottled raspberry puree and then I dust over with confectioner's sugar. Couldn't be easier.
Another light dessert I have made during the holidays is Giada DeLaurentis' Cranberry Granita - it's probably on the Food Network site. It's made from cranberry and lime juices, sugar and vodka. I usually serve in martini glasses with a tray of assorted homemade cookies or simply biscotti.
Another favorite make ahead and another recipe from Giada is a Raspberry Tiramisu. Easy, elegant and delicious. Of course the marscapone makes it rich and decadent but hey it's the holidays.
"I am a Southerner. I like the feel of these words. I could no more be otherwise than I could shed my outer skin or change the color of my eyes." Willie Morris
Posts: 1468 | Location: on the Alabama River | Registered: 22 July 2002
Here's something that is really different. It may be a bit too simple for a Christmas dessert. We made it in the class I took with Judy (Diva) a couple of years ago. Salame Dolce
Serve the salami dolce with ice cream or whipped cream and some pureed berries
I also love the idea of sgroppino which I make easy... vanilla ice cream with limoncello.. ( mine is a milkshake and creamy) hte classic is with prosecco , vodka and lemon sorbet.
I have also had lemon sorbet in a martini glass with vodka that was nice.. and I want alice's cake! on my site are some delicate Almond cookies.. ricarelli, lighter than marzipan.. made with ground almond flour.
Put the panettone still not cut in slices but out of the plastc wrap in the oven, very low, for few minutes, this will make the butter in it softened and the panettoone will me moister.
Aside put up a bagno maria (Dive how do you call it??) and beat -each 3 people)2 extra fresh egg yolks, 3 spoon of sugar, one spoon of liquid -it could be vodka, grappa, marsala, vin santo but also coffe or orange juice, and mount it up, it should take no more than 2 minutes with an immersion mixer. Serve it poured generously on the slices of tepid panettone, or pandoro.
When it is very cold, after a day on the snow for example, this is great as a mid afternoon snack over toasted bread -no alcohool if kids are around.
Grazie, non ce`e problema, ho ricetta por la zabaione.
I am working on my Italian (learning a new one at 55 isn't easy).
All these suggestions are great and my only problem is, I would love to serve them all!! Heavens, by the time this Holiday is done, I am am going gain all the weight back I lost!
...But those sweets are just tooooo good
Doug
Doug
ANCORA IMPARO
Posts: 2128 | Location: Winter Park, FL | Registered: 18 May 2005
I just made some Biscotti Mandorle which are very lemony and I think I am going to make the Sgroppino to go along with the Ricciarelli and the Biscotti. Both light and flavorful.
Now, for the Sgroppino, all you do is take really good quality vanilla ice cream and some limoncello in a blender? Nothing else?
I know the classics are with the prosecco and other additives but at this point in my holiday cooking, simplicity is calling to me!!!
Let me know!!!
Grazie mille Diva...
Oh... Buona Natale a tutti!! Doug
Doug
ANCORA IMPARO
Posts: 2128 | Location: Winter Park, FL | Registered: 18 May 2005
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