biscotti

Make These Desserts Ahead and Enjoy Your Holiday!

Posted on December 21, 2011 by Alison Ashton — 7 Comments ↓

I’ve always considered desserts the simplest part of the holiday feast. That’s because you can get it all done–or at least, mostly done–a couple of days before the big day so you have plenty of time to attend to other chores and dishes.

Here are five delicious, seasonal desserts that you can make at least two to three days ahead and savor throughout the holidays.

Apple Pie with Chinese Five Spice and Hazelnut Crumb Topping. Chinese five spice powder adds a surprising, bright note to the cooked caramel-y apple filling while a nutty crumb topping adds crunch. You can make the Toasted Nut Pastry Dough up to a week ahead, pop it in the fridge, and then cook the filling, blind-bake the crust and finish off the pie a couple of days before the holiday. (Pressed for time? Pick up a pre-made whole-wheat pastry crust. We won’t tell.)
Spiced Pumpkin Harvest Bundt Cake with Pecans. Linda West Eckhardt created this homey, old-fashioned treat to celebrate NOURISH Evolution’s first birthday. It’s golden and rich with warm spices and a lemony glaze. Leftovers will make delightful snacks all weekend long.
Chocolate Angel Food Cake. For some crowds, only chocolate will do, so whip up our angel food cake. Only instead of macerated strawberries, pair it with Grandma Friese’s Whole Cranberries, which are soaked in port. It’s a gorgeous holiday presentation.
Small bites. Desserts don’t have to be lavish to end the feast on a high note, and your guests may well appreciate a selection of little treats. (Honestly, I’m tempted to go this route myself this year.) Decorated with dried cranberries and slivered almonds, Crunchy Ruby-Studded Meringue Buttons are light and festively pretty. Our Chocolate Orange Pistachio Biscotti are prefect for dunking in after-dinner coffee, while these Boozy Orange-Pecan Truffles are rich-tasting, impressive and not too heavy. Make extra and freeze ‘em to enjoy throughout the holiday season.
Pumpkin Tart with Maple Whipped Cream and Toasted Walnuts. Graham crackers, sugar and butter add up to the world’s easiest crust for this tart. Add a simple, spicy pumpkin filling and you’re good to go. Bake the tart up to two days before the feast and store it in the fridge. You also can whip the cream a day or two in advance and refrigerate it. Toast the nuts a day or two ahead and stash them in an airtight container.

Have a happy–and sweet–holiday!

Our Autumn in Italy Menu

Posted on October 7, 2010 by Alison Ashton — 2 Comments ↓

Making your menu plans for the upcoming weekend? We’ve pulled together a great Italian-flavored repast that will take the chill off a nippy fall evening:

NOURISH Evolution’s Autumn in Italy Menu

To start:

Whip up a batch of our uber-easy Go-To Vinaigrette and toss with fresh arugula. Add a little shaving of Parmigiano-Reggiano cheese, and the salad is ready! (Double the vinaigrette so you’ll have extra to dress salads next week.)

Main event:

I made Ginny’s fabulous Short Rib and Cremini Ragu last Sunday, and it’s already a fave in our household. Super flavor and falling-off-the-bone tender meat make this a fall classic. Serve it over Lia’s Creamy Corn Polenta…mmmm!

On the side:

Spicy Sauteed Rainbow Chard with Golden Raisins is a speedy, colorful side that will round out the plate.

For dessert:

This is a substantial meal, so you don’t want anything too heavy for dessert. Jackie’s Chocolate Orange Pistachio Biscotti are a just-right sweet finish.

To pour:

An Italian red is the way to go here. Try a Chianti, Barbera or Sangiovese, which will be delicious in the short ribs and with them.

Chocolate Orange Pistachio Biscotti

Posted on January 21, 2010 by ldgourmet — No Comments ↓

By Jacqueline Church

This chocolate biscotti recipe is infused with orange flavor. Much of the vitamin C from citrus is in the pith and peel which also contain its essential oils. Use a microplane grater to remove the fragrant zest, but not the bitter pith, from a well-washed Minneola. The zest and wine or liqueur lends an additional orange boost to these delicious anytime cookies.

1-1/2 cups all-purpose flour
1/2 cup white whole wheat flour
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
6 tablespoons unsalted butter, softened
2 large eggs, room temperature
1 tablespoon Minneola zest
2 tablespoons orange Muscat dessert wine or orange liqueur
1 cup shelled pistachios
3 ounces semi-sweet baking chocolate, cut into pieces (about 1/2 cup)

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

In a medium bowl, whisk together flours, cocoa, baking soda and salt.

In a separate large bowl, cream sugar and butter with an electric mixer until light and fluffy. Add eggs, one at a time, scraping down bowl as needed. Mix in zest and wine. Add flour mixture a little at a time, and then pistachios and chopped chocolate.

Form two flat logs about 12 x 2-1/2 inches on prepared baking sheet. Bake 25-30 minutes, until slightly firm.

Remove sheet from oven and cool for 10 minutes. Reduce oven temperature to 300 degrees F. Transfer logs to cutting board by lifting parchment, then slice logs into 3/4-inch slices. Line the baking sheet with new parchment and transfer biscotti, cut side down, onto the sheet. Bake until crisp, turning halfway through, about 10-15 minutes.

Cool completely on a wire rack.

Makes 36 biscotti