Hi All, I've been busy in the kitchen this week and have three new holiday recipes for you! First up, this wonderful recipe for Potatoes au Gratin given to me by my dear friend Kelly Santoro. It involves layering thinly sliced potatoes with heavy cream and grated cheese in a gratin dish, and then baking until the cream reduces and blankets the potatoes in a rich, creamy sauce. I'd say the dish is worthy of a special occasion but the truth is that eating it is a special occasion in and to itself. Just do yourself a favor and don't look at the nutritional data: one bite and you can kiss the diet goodbye :)
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When I'm hosting big holiday dinners, I'll often make several desserts: something chocolate, (you gotta have something chocolate for the chocolate lovers), something seasonal and something light, like fruit. This is a wonderful light option. The ruby colored pomegranate syrup is beautiful and festive, and baked pears are so much more interesting than the typical fruit salad. Serve it with crunchy cookies, like the delicious Walnut & Cinnamon Biscotti below.
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Many years ago, my Aunt Sharon gave me a lovely little cookbook that I have used time and again called Biscotti: Recipes from the Kitchen of the American Academy in Rome by Mona Talbott and Mirealla Misenti. It's full of delicious cookie recipes and stories that make you want to drop everything, fly to Rome and get a job baking in the American Academy kitchen. These crunchy biscotti were inspired by one of the recipes in the book called Cantucci di Noce e Cannella (or Walnut & Cinnamon cookies).
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Pomegranates are gorgeous autumn/winter fruits full of glistening ruby-red seeds called arils, which are like little capsules of juice that burst in your mouth. The taste is similar to citrus -- a little tart, a little sweet -- and they're full of vitamin C and antioxidants. If you've never de-seeded one, it can be intimidating but it's easy to do once you get the hang of it. Plus, it's half the cost of buying the arils ready-to-eat. |
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