Chocolate biscotti are a wonderful treat for anytime, or for after dinner as a light sweet to dunk in your coffee or dessert wine. They make a special gift for Holiday giving too. Biscotti are also deceptively easy to make. Check out my recipe on DC Foodies!
I got a new toy for Christmas baking- a pizzelle maker. After doing a bit of research, I bought a VillaWare Electric Quattro Pizzelle Maker. It works like a charm. Once my batter was made, the process of churning out pizzelles was quick and efficient. I made two types yesterday; orange-rum and chocolate-walnut. The former was outstanding while the chocolate was just meh. Fortunately, I have a great chocolate biscotti recipe up my sleeve and will post about that later.
Pizzelles originated in Italy. The name “pizzelle” means round and flat. Early on, pizzelles were made in molds and cooked over fire. Often times, the pizzelle mold had the family crest, initial or town name of origin.
Pizzelles now associated with Christmas and Easter, were made for celebrations. Specifically, for the “Festival of the Snakes”, also known as the “Feast Day of San Domenico” day in the town of Colcullo Italy, which is in the Abruzzo region. After the snakes were captured and subsequently driven back into the bush, away from the town, the residents would celebrate with these round delights. The town was said to be rid of snake bites for another year.
Back to my new toy.The pizzelle maker is truly non-stick. No spraying. No sticking. I found two kitchen tools to be very helpful during and after making the cookies. First, a small scooper to ensure uniformity. Second, a small pasta cutter to cut the excess away from the pizzelles and round them out. Each batch of 4- 3 inch pizzelles took under one minute to pour and bake. I allowed each batch to cool on a large wooden board, then stacked them until I was finished with the batter. I then cut and stored them in tins.
Last, I want to share these wonderful tins and boxes I bought from Michael’s craft store. The Chinese take-out boxes are very popular this year. I purchase a variety of Holiday themed boxes and tins for gift giving.
I’m looking forward to making the traditional anise pizzelles of my childhood Holidays. In the meantime, here’s a recipe for those delicious Orange Rum Pizzelles.
Orange Rum Pizzelles
Ingredients:
3 eggs room temperature
1 cup sugar
1/2 cup butter, melted and cooled
2 tsp. rum
2 tsp. orange zest
2 cups flour
Directions:
In a large mixing bowl or standing mixer, beat the eggs and sugar until creamed. Add the cooled butter a little at a time. Add the rum and grated orange zest. Gradually add enough flour to make a light dough. The batter should be stiff enough to be dropped by a spoon or small ice cream scooper (I added just about all 2 cups).
Place about 1 tsp. (for small pizzelles- large pizzelles should take about 2 tsp.) on each mold and close grill firmly. Each pizzelle batch should take 45-50 seconds to bake. Remove to cool. Cut excess batter from around each pizzelle when cooled.
So it’s been damp and chilly here in the DC area this weekend. Aside from doing a whole bunch of Holiday baking, I wanted to make something savory and soothing to eat. I recently came across a rockin’ DC foodie blog called Foodrockz. His cooking and writing are outstanding (check it out- I’ve added it to my blogroll) and his recent potato leek soup entry got me to thinking about making it. I have had a huge leek from Next Step Produce in my refrigerator for about 2 weeks now (they store beautifully in a plastic shopping bag placed in the veggie drawer)some Keswick Creamery cheddar and russet pototoes, so I got inspired.
Here’s an equally easy and delicious recipe for creamy thick potato leek soup that will be sure to warm you heart and soul.
Potato Leek Soup
Ingredients:
2 tbsp. butter
1 large leek- white part only, sliced and thoroughly washed (leeks are notoriously sandy0
3 russet/baking potatoes, peeled and cubed
1 small onion, peeled and diced
2 cans chicken stock
1 cup cream or half and half
1/2 cup good cheddar, grated
salt and pepper to taste
Directions:
In pan, melt butter over medium heat. Add onions and leeks and salt and pepper lightly. Saute for 3-5 minutes until softened, but not browned. Add potatoes and chicken stock. Simmer, covered until potatoes are softened, about 25 minutes. Blend soup with stick or standing blender until completely smooth. Add cream and grated cheese. Adjust seasoning to taste.
Serve with freshly grated Pecorino cheese and hearty bread.
I received this email from Liz at The Dairy Godmother:
Here are a few of the treats we are offering this season. Most items require 48 hours notice but do call and check if you need something sooner. Often we can do it.
Frozen Custard Buche de Noël
Traditional French Yule log with a twist. Chocolate custard and chocolate roulade rolled into a log shape. Decorated with meringue mushrooms and chocolate leaves.
One size: $24.50 (Serves -8)
Frozen Custard Cakes
One size: $19.95 (Serves 6-8)
Frozen Truffles
Assorted flavors of gelato or sorbet hand-dipped in bittersweet chocolate.
Box of Six: $10.60
Holiday Cookie Platters
Great for parties or corporate giving. Platters will include (at least) gingerfolks and critters, flavored homemade marshmallows, and decorated shortbreads.
One size: $22.50 (Serves 12-16)
Homemade Marshmallows
Box of twelve assorted homemade marshmallows tied with a festive ribbon. Perfect gift for teachers, neighbors, and co-workers. Flavors vary.
Box of Twelve: $7.50
Yours,
If you’re interested in treating yourself to some fine dining to ring in the New Year, check out my post on DCFoodies.com.
Looking for a restaurant for Christmas? Check out the Washingtonian’s Christmas Dining Guide 2007.
