briciole: Dessert

Dessert

August 16, 2015

blueberry varenyky / varenyky con ripieno di mirtilli

[cliccare il link per andare alla versione in italiano] making blueberry varenyky In our World Culinary ABC1 we have arrived in Ukraine (Ucraina), represented by the port city of Odessa. By a series of coincidences, my husband and I recently hiked to, and spent a night at, Odessa Lake2 in Rocky Mountain National Park3. So, while I have no personal images of Odessa to share, I can show you how beautiful Odessa Lake is. arriving at Odessa Lake Odessa Lake and Notchtop Mountain in the evening To celebrate our virtual visit to Ukraine, I chose to make my version of blueberry... Read more →

Posted by Simona Carini on August 16, 2015 in Breakfast, Consigli, Dessert, English / italiano, Everyday, Fruit Dish, Pasta, Recipe, Special Event, Traditional Dish | Permalink | Comments (8)

August 09, 2015

cocoa tagliatelle with ricotta, raspberry coulis and chocolate sauce / tagliatelle al cacao con ricotta, salsa di lamponi e salsa di cioccolato

pasta for dessert Author Patricia V. Davis is writing a trilogy set on the Queen Mary1, the retired ocean liner moored in the harbor of Long Beach, CA. In anticipation of the first book of The Secret Spice Cafe Trilogy2, titled Cooking for Ghosts and Lost Lovers, Patricia has launched a contest that runs until August 15. The idea is to prepare a personal interpretation of one of two dishes that appear in the book: Cristiano's Spiced Shrimp Rohini or Angela's Raspberry Chocolate Truffle Tarts. I thought about various ways of deconstructing the dessert and created this recipe. If I were... Read more →

Posted by Simona Carini on August 09, 2015 in Cheese & Dairy, Dessert, Pasta, Recipe, Special Event | Permalink | Comments (0)

June 15, 2015

Minneapolis and a recipe for aebleskiver / Minneapolis e una ricetta per aebleskiver

[cliccare il link per andare alla versione in italiano] aebleskiver, why haven't I met you before? The thirteenth stop of our World Culinary ABC1 , which I am hosting, is the United States (Stati Uniti), my adoptive country. The city chosen to represent the US is Minneapolis, the largest city of the state of Minnesota.2 Together with the state capital, Saint Paul, Minneapolis forms the metropolitan area called the Twin Cities. google map of Minneapolis I have been to Minneapolis a few times, as my husband has friends there (all my visits occurred in the summer: winter in the Twin Cities... Read more →

Posted by Simona Carini on June 15, 2015 in Breakfast, Consigli, Dessert, English / italiano, Everyday, Recipe, Traditional Dish, Travel | Permalink | Comments (112)

February 15, 2015

crostata di arance / orange tart

[cliccare il link per andare alla versione in italiano] a flavorful flower (place mat from La FABBRICA del LINO) Cara Cara oranges1 from the farmers' market and an invitation to a potluck inspired this crostata. The success led to encores. Citrus season (la stagione degli agrumi) is the perfect time to make this tart, which brings the sun to your table, regardless of what the thermometer says. Choose sweet, flavorful oranges. Their juicy freshness contrasts the buttery crust. The peach preserves offers another layer of flavor and texture. There is enough sweetness to please the palate without overwhelming it. In the... Read more →

Posted by Simona Carini on February 15, 2015 in Baking, Consigli, Dessert, English / italiano, Everyday, Fruit Dish, Recipe, Traditional Dish | Permalink | Comments (11)

January 18, 2015

grunt ai frutti bosco / berry grunt

[cliccare il link per andare alla versione in italiano] version with raspberries served with homemade vanilla ice cream (napkin by La FABBRICA del LINO, Seta decor collection) The fifth stop of our World Culinary ABC is Canada and finally I can say: I've been there — though my visit was limited to a few days in Toronto for a conference. The dish I chose to celebrate our virtual visit comes from the eastern part of Canada and New England. It is called grunt or slump, depending on the area, and is similar to the cobbler, but cooked on the stove rather... Read more →

Posted by Simona Carini on January 18, 2015 in Baking, Black and White Wednesday, Consigli, Dessert, English / italiano, Everyday, Health, Recipe, Special Event, Traditional Dish, Travel | Permalink | Comments (12)

December 23, 2014

torciglione

[cliccare il link per andare alla versione in italiano] it's sweet — once you go past its fierce look Every region of Italy has specific Holiday food traditions. Torciglione is a sweet treat from Umbria, the region in central Italy where I was born and grew up. As my parents were originally from another region, making torciglione was not part of my family traditions. I started making it some years ago and I am presenting it again here (the earlier post is here). As a child, I was intrigued by its snakelike shape and loved its crunchy texture and intense almond... Read more →

Posted by Simona Carini on December 23, 2014 in Baking, Consigli, Dessert, English / italiano, Recipe, Special Event, Sweet, Traditional Dish | Permalink | Comments (12) | TrackBack (0)

December 02, 2014

crostata con crema all'aceto / vinegar tart

[cliccare il link per andare alla versione in italiano] Italianized vinegar pie on Italian linen (from La FABBRICA del LINO) Bob Dollar, the protagonist of That Old Ace in the Hole by Annie Proulx, which is the current selection of our Cook the Books Club, is a shy man confused about his place in the world, who finds himself transplanted in the Texas and Oklahoma panhandles, a place full of interesting characters and rich in local customs and stories, a sliver of America in space and time. The states of Texas and Oklahoma stacked like dirty pots in the sink, their... Read more →

Posted by Simona Carini on December 02, 2014 in Baking, Books, Consigli, Dessert, Egg Dish, English / italiano, Recipe, Special Event, Traditional Dish | Permalink | Comments (23)

September 01, 2014

crostata di pesche / peach tart

[cliccare il link per andare alla versione in italiano] a splendid sun Through Neukom Family Farm, this summer life has been giving me a steady stream of peaches. As I eat them, I stash my sensory memory, so once the long peach-less months set in, I will close my eyes and take a large virtual bite, feel the juice flood my mouth and trickle down my hand, taste the sun in the soft flesh of the beloved sweet summer fruit. I roasted peaches and made our family's favorite frittata. I baked a good number of peach, berry and rhubarb cobbler. I... Read more →

Posted by Simona Carini on September 01, 2014 in Baking, Dessert, English / italiano, Everyday, Recipe | Permalink | Comments (16)

July 10, 2014

cobbler di pesche, frutti di bosco e rabarbaro / peach, berry and rhubarb cobbler

[cliccare il link per andare alla versione in italiano] serving cobbler for breakfast A light, crisp crust draped loosely over a deep layer of tender, juicy fruit: this, in a few words, is a cobbler. It is usually served as dessert with a dollop of ice cream, but I like to serve it for breakfast (colazione), by itself. My cobbler — originally inspired by a recipe for apricot cobbler from Gourmet magazine — is rich in fruit and light in everything else, sugar in particular. It calls for the best fruit you can get. I have made it with various types... Read more →

Posted by Simona Carini on July 10, 2014 in Baking, Consigli, Dessert, English / italiano, Everyday, Fruit Dish, Health, Recipe, Weekend Herb Blogging | Permalink | Comments (11)

June 25, 2014

semifreddo alla fragola / strawberry parfait

sweet elegance Parfait, which means perfect in French, is used to describe two different types of desserts: a dessert consisting of layers of ice cream, fruit, etc., served in a tall glass a rich cold dessert made with whipped cream, eggs, and often fruit American readers will be more familiar with the first meaning and French readers with the second. When I received the suggestion to create a strawberry parfait, I immediately consulted my favorite resource Frozen Dessert by Caroline Liddell and Robin Weir, and under its guidance, I created a dessert in the French tradition. Their basic recipe for parfait,... Read more →

Posted by Simona Carini on June 25, 2014 in Cheese & Dairy, Dessert, Everyday, Fruit Dish, Recipe, Weekend Herb Blogging | Permalink | Comments (10)