Dark Chocolate and Pine Nut Crostata Recipe
- 1 2/3 cups all purpose flour
- 6 tablespoons (3/4 stick) unsalted butter, diced, room temperature
- 10 ounces bittersweet (70% cocoa) chocolate, finely chopped
- 2 cups heavy whipping cream
- 1/4 cup pine nuts, toasted
- Lightly sweetened whipped cream
Blend flour, powdered sugar, and salt in processor 5 seconds. Add butter, yolks, and egg. Blend until moist clumps form. Knead dough into ball and flatten into disk. Wrap and chill at least 30 minutes and up to 1 day.
Roll out dough on lightly floured surface to 14-inch round. Transfer to 10-inch-diameter tart pan with removable bottom. Cut off all but 1/2-inch overhang. Fold overhang in, pressing to form double-thick sides that extend 1/4 inch above rim. Chill crust 30 minutes.
Preheat oven to 375°F. Bake crust 5 minutes. Using back of fork, press up sides of crust if slipping. Bake until golden, pressing up sides and piercing with fork if crust bubbles, about 25 minutes longer. Cool crust completely.
Place chocolate in medium bowl. Bring cream to simmer in saucepan. Pour cream over chocolate; whisk until smooth. Whisk in honey. Pour filling into crust. Chill until set, at least 2 hours and up to 1 day.
Sprinkle tart with pine nuts. Serve with whipped cream.
Winter Fruit and Nut Crostata
1 Prepare the pastry, if necessary. Let the dough soften briefly at room temperature. Place the larger disk of dough between two sheets of plastic wrap and roll it out to form a 12-inch circle, about 1/8-inch thick.
2 When the dough is ready, remove the top sheet of plastic wrap. Using the remaining sheet to lift the dough, center the dough in a 9- to 10-inch tart pan, with the plastic-covered side up. Peel off the plastic wrap. Gently press the dough into the base of the pan and along the sides. Roll the rolling pin over the top of the pan and trim off the overhanging dough. Gently press the dough against the sides of the pan to create a rim higher than the edge of the pan. Refrigerate the pastry shell 30 minutes.
3 In a medium saucepan, combine the prunes, raisins, and water. Cook over low heat until soft, about 10 minutes. Let cool. In a food processor or blender, puree the fruit mixture with the orange zest. Add the liqueur, honey, and cinnamon and process until smooth. With a spatula, stir in the walnuts.
4 Spread the fruit and nut mixture in the prepared tart shell.
5 Place an oven rack in the lower third of the oven. Preheat the oven to 350°F.
6 Roll out the remaining dough to a 10-inch circle. With a fluted pastry wheel, cut the dough into 1/2-inch-wide strips. Arrange the strips about 1 inch apart across the tart pan. Rotate the tart a quarter- turn and place the remaining strips across the top, forming a lattice pattern. Press the ends of the strips against the sides of the tart to seal. Brush the dough with the egg yolk mixture.
7 Bake 35 to 40 minutes, or until the pastry is golden brown.
8 Let the tart cool in the pan on a wire rack 10 minutes. Remove the pan rim and let the tart cool completely. Sprinkle with confectioner's sugar. Store covered with a large inverted bowl at room temperature up to 24 hours.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Winter Fruit and Nut Crostata recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
Dark Chocolate and Pine Nut Crostata Recipe - Recipes
I am so excited that I found this blog! (from the Hairpin article) I've been wanting to learn how to make pie for awhile now and can't wait to try these recipes.
That's awesome--thanks for checking it out! Hope it's helpful, and feel free to get in touch if you have any pie making questions.
Defintely adding you to my favourites. found via NPR. Would love the recipe to the vegan gluten-free oatmeal cookie. My niece cannot eat wheat, dairy or eggs. Really puts a wrench in my baking. That recipe or tips would be appreciated! Thanks! :)
Can you please post your recipe for Chocolate Stout whoopee pies. I've been making whoopee pies for a while now but would LOVE to try this particular recipe! (Mine is an old hand-me-down from my mother and an elderly neighbor before that).
Myra--Thanks so much for checking out the blog! I can definitely send you the recipe--just e-mail me at [email protected] and I will pass it along.
And Patty--thanks for finding me! I will definitely post the chocolate stout whoopie pie recipe and would love to see your mother's recipe if you're willing to share :)
Patricia Sawin directed me to your blog. I too am a UNC folklore graduate. My book is Fat Like Us (not about pies or eating about not-eating and dieting cultures of Durham, NC. Now I am on a pie search and she directed me to your site. I am on a quest for Burnt Sugar pie recipes. These pies are kind of like the sugar cream pies of Indiana. So thrilled to have found you. Great, great material!
Start by heating milk in a medium saucepan over medium-high heat (photo 1).
Using a medium-sized mixing bowl, combine egg yolks, sugar, cornstarch, and lemon zest (photo 2).
Pour a small portion of the heated milk into the egg mixture while continuously whisking (photo 3).
Pour the rest of the heated milk and whisk.
Transfer the milk and egg mixture back into the saucepan and bring to a boil while whisking.
Lower the heat into medium and keep whisking until the custard thickens (photo 4).
Set the Italian custard aside to cool.
Preheat oven to 180°C (350°F).
Line your pie form with the shortcrust pastry dough and randomly use a fork to prick the pastry.
Transfer the cooled custard into the prepared pie form and use an angled spatula to even the top (photo 5).
Sprinkle the top of the custard with pine nuts (photo 6).
Place in the lower part of the oven for forty-five minutes or until the top of the pastry turns golden.
Dust your Italian custard pie with powdered sugar and serve.
Place the hazelnuts in a food processor, add 1 tablespoon of the sugar and process until fine. Scrape the nuts into the bowl of a standing mixer fitted with the paddle. Add the flour, salt and the remaining 3 tablespoons of sugar and mix until combined. Add the butter and mix at low speed until incorporated. Add the egg and vanilla and mix until a soft dough forms. Scrape the pastry onto a sheet of plastic wrap and flatten into a disk. Wrap and refrigerate for 1 hour.
Preheat the oven to 350° and coat a 9-inch fluted tart pan with a removable bottom with vegetable oil spray. Roll out the pastry between 2 sheets of wax paper to a 12-inch round. Ease the pastry into the tart pan, pressing it into the corners and patching any tears. Roll the rolling pin over the tart pan to cut off any excess pastry. Refrigerate the tart shell for 10 minutes.
Line the pastry with parchment paper and fill it with pie weights or dried beans. Bake in the center of the oven for 20 minutes. Carefully remove the parchment and weights and bake the shell for about 15 minutes longer, until golden brown. Let cool completely.
Put the chocolate in a heatproof bowl. In a small saucepan, bring the cream just to a simmer. Pour the hot cream over the chocolate and let stand for 5 minutes whisk until smooth. Pour the chocolate cream into the tart shell and scatter the hazelnuts on top. Refrigerate until firm, about 1 hour and 30 minutes. Remove the tart ring, cut the tart into wedges and serve.
Put a Fresh Twist on Summer Recipes with Fisher Nuts – A Review, Recipe
Summertime means a lot of snacking, especially if you have children. We are out a lot during the warmer months and whether that means a simple trip to the local playground or something as big as spending the day on the boat, we always have snacks with us. Now, of course, as any good parent would, we do our best to be picky with what type of snacks we choose to offer our little ones. Sure, a bag of chips would be an easy go-to option, but I despise feeding them (and ourselves) junk. Thankfully, our kids actually love the good for you foods baby carrots, sliced apples, a handful of blueberries. I love that they love it. However, one thing that people often overlook when it comes to snacking is protein. There aren&rsquot too many snack foods that have it but, when out on a classic summer adventure, it&rsquos something that we (and our children) need. For that, we turn to nuts.
Normally, for most of our outings, we make up our own little trail mix baggies. The kids get to choose which goodies go in their respective snack bags and everyone is satisfied. We&rsquove never really been a fan of any one specific brand but we recently had the chance to try one of which we hadn&rsquot tried before. Long story short &ndash we love them!
Fisher Nuts not only sells a wonderful variety of snacking nuts but also offers an extensive array of cooking nuts. Sure, we love having them around for snacking and on-the-go purposes but having them in the kitchen opens the doors to a whole new adventure in itself. The kids and I enjoy making goodies right here at home and it has been a fun time getting to further experiment with the inclusion of nuts in our otherwise ordinary dishes.
The other day, for example, we had some bananas that were on the verge of, well, smushiness. You know how it goes&hellip once the brown spots start appearing, no one wants to eat them any longer. Of course, I don&rsquot want to just let them sit on the counter to rot so we put them to good use. We decided to make some banana bread. After looking through the pantry, that idea turned into banana chocolate chip pound cake. After we had sat down to eat it, the thought to add walnuts came to mind. Genius, right? Nuts, like Fisher Nuts Chef&rsquos Naturals Cooking Nuts, bring a whole new flavor to everyday recipes. And, simply including nuts, makes the dish just a dash healthier.
If you&rsquore not one for creativity on your own, check out the Fisher Nuts website for a list of recipes and ways to include nuts in your meals and desserts. I&rsquove already found myself including a number of their recipes into our weekly meal planning. They have a huge list going but some of my favorites are from their inclusion of celebrity chef Alex Guarnaschelli&rsquos own recipes.
Alex, executive chef of New York restaurants The Darby and Butter and regular judge on Food Network&rsquos Chopped, certainly has some delicious tricks up her sleeve. With more than twenty recipes under her belt, all featuring Fisher Nuts, you can surely pick up a tip or two from her. Now, nothing says summer quite like fresh ingredients like nuts and berries and Alex&rsquos Strawberry Crostata with Walnuts is an amazingly decadent &ndash and perfect for summer &ndash treat. You can find the full recipe on the Fisher Nuts website.
Since we like to dabble with recipe creation in our own kitchen, we tried our Fisher Nuts for a cookie night baking experiment. With requests for chocolate chip cookies, oatmeal raisin cookies, and almond nut cookies, we did our best to please everyone in one fell swoop. Introducing Oatmeal-Raisin-Chocolate-Chip cookies with Almonds!
1 ½ cups of flour
1 teaspoon of baking soda
1 teaspoon of salt
¾ cup of light brown sugar
¾ cup of granulated sugar
1 cup (or 2 sticks) of butter
1 teaspoon of vanilla extract
1 ⅓ cups of oats
⅔ cup of raisins
⅔ cup of mini chocolate chips
½ cup of Fisher Nuts Chef&rsquos Naturals Cooking Nutsalmonds
Preheat the oven to 375° before beginning.
In a large bowl, mix together the flour, salt, and baking soda. Set this aside until later.
In a separate bowl, cream the butter, sugars, eggs, and vanilla extract. Add in the flour mixture and combine thoroughly. Slowly beat in the oats, followed by the chocolate chips and raisins.
For the almonds, this is a personal preference. Add them into the mixture (whole or smashed) and beat well. If you opt for a smaller crunch, placing the almonds into a sandwich bag and crushing them with your fist or a spoon works best (little helpers love this part!).
Using a tablespoon, place heaping scoops of batter on a greased baking sheet 1 to 1½ inches apart. Bake for 10-12 minutes. I&rsquove always spun my baking sheets around at the halfway point to ensure even cooking. I recommend doing so here as well.
When finished, allow to cool for 5 minutes while still on the baking sheet.
As ridiculous as these cookies may sound, they were amazing! They are definitely the best of all worlds and have a little bit of perfection for everyone &ndash a little sweet, a little fruity, and a little nutty! Now, instead of making three entirely different recipes to satisfy all, this one cookie does it all. And thankfully, Fisher Nuts helped to make that happen. Prior to being introduced to the Fisher Nuts Chef&rsquos Naturals Cooking Nuts product line, I had not considered adding nuts to any dishes. After, well, now I&rsquom finding myself trying to include Fisher Nuts in many more dishes to come.
The wonderful folk over at Fisher Nuts want me &ndash and you! &ndash to do exactly that! They recently sent me a prize pack to help make the most of the last days of summer and, together, we want to do the same for you! One lucky Eighty MPH Mom reader will win a wonderful prize pack perfect for your own summer recipe adventures!
You can keep up with Fisher Nuts via social media on Facebook and Pinterest for all of the latest news, more recipes, newest products, giveaways, and more!
Randi is working with Fisher to share recipes and create her own original recipe using Fisher Nuts (and tools they provided). All opinions are her own and she has not been paid to publish positive comments.
From Dolce Italiano: Desserts from the Babbo Kitchen Dolce Italiano by Gina DePalma
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- Categories: Mousses, trifles, custards & creams Dessert Italian
- Ingredients: gelatin unsweetened shredded coconut limes heavy cream milk
- Accompaniments:Coconut shortbread (Biscotti di cocco)
19 Delicious Ina Garten Thanksgiving Recipes for Your Best Meal Ever
Get ready for the Thanksgiving meal of your dreams &mdash complete with homemade gravy.
Okay, so you may not get to enjoy meal cooked by Ina Garten this Thanksgiving (we can still dream), but that doesn't mean you can't steal a tip or two from the Barefoot Contessa herself to make your Turkey day one to remember this year. You see, some of Garten's best recipes are actually pretty easy to recreate &mdash and they are perfect for a Thanksgiving feast.
Did you know Thanksgiving is the only holiday where she insists on making all the food herself? Garten certainly knows her way around a turkey. To make your celebration a little tastier this year, Ina Garten has shared with us enough recipes to have you covered for the whole Thanksgiving dinner: from make-ahead appetizers and starters to delicious desserts like pumpkin pie or pecan pie, and &mdash of course &mdash the star of the show: her insanely tasty, moist and foolproof roasted turkey. And if that weren't enough, she also shared some Thanksgiving hosting tips for handling holiday stress!
- 1/4 cup milk
- 3/4 cup butter (1 1/2 sticks)
- 2/3 cup sugar
- 3 1/3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon vanilla extract
- 1/3 cup powdered sugar
- 1 tablespoon lemon juice
- 1/3 cup Amaretto liqueur
Preheat oven to 400 degrees F.
Heat 1 tablespoon of the milk over low heat or in the microwave. Add the butter and let it melt.
Pour the butter and milk mixture into the bowl of a electric mixer. Add the remaining milk, sugar, flour, baking powder, and 1/8 teaspoon of the vanilla. Knead until a smooth dough forms.
Grease a baking sheet. Form the dough into disks, about 2 inches in diameter and about 1/2 inch thick. Place on the baking sheet about 1 inch apart.
Bake until golden brown, about 12 minutes. Turn off the oven but do not remove the rolls from the baking pan.
In a saucepan, combine the powdered sugar with 1/2 cup water. Bring the mixture to a boil. Reduce the heat and let simmer for about 5 minutes until it begins to thicken.
Add the lemon juice, Amaretto, and remaining vanilla to the sugar mixture. Let simmer another 3 minutes. (The mixture will continue to thicken as you let it sit, so you can control how thin or thick you would like the glaze to be.)
Brush or drizzle the glaze onto the rolls. Put the rolls back into the oven with the heat off, but with the oven still warm, so that the glaze dries.
Rum cocktail recipes
Mai tais are a super fruity and fun rum-based cocktail to whip up for a weekend treat or to serve at your next drinks party.
The go-to tipple for rum lovers: this zombie cocktail comes packed with three types of rum, mixed with anise liqueur and Angostura to make a fruity cocktail with plenty of vigour.
Frozen strawberry daiquiri
It’s party time! Grab the strawberries, rum, lime juice and ice, then blitz it all together for quick-as-you-like homemade cocktails.
Best drunk on holiday, next to the pool, ideally from a pineapple… piña coladas really are the bee’s knees. Transport yourself to the tropics with our perfect recipe.
Dark and stormy rum punch
Want an easy rum punch recipe? Check out this quick and easy summer cocktail recipe with tropical pineapple, zesty limes and fiery ginger.
The mojito was the rum cocktail you told us you most wanted the recipe for, and we’re not surprised as it is such a classic. Very refreshing and sure to whisk you away to the Caribbean. Try our mojito mocktail recipe here.
Negroni cocktail recipe with rum
Rum makes this drink a little gentler than a classic gin negroni. Decant into a hip flask for sipping on wintry walks.
Coco no loco
Want a refreshing rum cocktail recipe? Spike the coconut water with Diplomatico Blanco for a slightly more virtuous cocktail. We’ve got plenty more coconut recipes here too…
This good-looking rum-based cocktail created by Julien Gualdoni would cause a stir at any drinks party. It combines sharpness from the limes, sweetness from the honey and a floral hit from the elderflower. Check out more of our best honey recipes here…
Ron de replay
Try this punchy dark rum cocktail. Produced entirely in Guatemala, Ron Zacapa is a product of the country’s rich soil, climate, and master blender Lorena Vásquez’s hands-on approach.
Papacoco rum punch
In the Caribbean, a bavaroise has come to mean a milky (and often alcoholic) fruit drink – quite different from the creamy, fruity French dessert bavarois that is set with gelatine. The most popular flavours are soursop, papaya and guava.
This cocktail, brilliantly named Shandy Murray, comes from The Shrub and Shutter, a fantastic bar in Brixton that features a menu of fun, innovative cocktails using local, seasonal ingredients alongside an weekly-changing selection of bar snacks designed to be paired with the cocktails.
Marmalade and mandarin mojito
Marmalade mojitos make a deliciously jammy cocktail, made to look really delicious with mandarin slices and star anise. Try this five minute cocktail recipe for an easy refresher.
Iced daiquiri lollies
If you like rum, these will become your go-to treat when fighting off that summer heat. Make a rum base, then flavour with your favourite fruit. These are pretty boozy though, so strictly for adults. We’ve got plenty more recipes to cool you down here…