Category Archives: Sweets (Dolci)

Affogati

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24

So, dreaming of Sunday mornings spent sipping cappuccino and weekday afternoon espresso pick-me-ups, you purchased a beautiful espresso machine and gave it a place of prominence atop your counter. Now, two years later, you spend more time dusting it than you do making caffeine drinks of any kind, let alone espresso.  We’ve all done it and I’ve no magic words to prevent it from happening again. What I can do is offer a recipe that just might encourage you to use your espresso machine again. Today’s recipe is affogato, a relatively light dessert that I use to end many a summertime meal.

Actually, the full name of today’s recipe is affogato al caffè, which when translated means “drowned in coffee”. At its most basic, this is a combination of ice cream, espresso, and whipped cream — but who likes basic? I’ve included a couple of variations that may pique your interest and entice you to break out that espresso machine. Oh! And what if you don’t own an espresso machine? Not to worry. You can substitute some strong, black coffee for the espresso.

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Affogati Recipes

a) Affogato al Caffè

Ingredients

  • 4 large scoops premium or home-made vanilla ice cream
  • 4 shots espresso or very strong black coffee
  • freshly whipped cream
  • chocolate shavings (optional)

Directions

  1. Place one scoop of ice cream into each of 4 dessert bowls or large coffee mugs.
  2. Pour a freshly brewed shot of espresso or coffee over each scoop.
  3. Top off with a dollop of whipped cream.
  4. Sprinkle with shaved chocolate, if desired.
  5. Serve immediately.

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b)  Affogato with Almonds (Mandorle)

Ingredients

  • 4 large scoops premium or home-made vanilla ice cream
  • 4 shots espresso or very strong black coffee
  • 2 shots Amaretto Liqueur
  • freshly whipped cream
  • toasted slivered or sliced almonds (optional)
  • chocolate shavings (optional)

Directions

  1. Place one scoop of ice cream into each of 4 dessert bowls or large coffee mugs.
  2. Pour a freshly brewed shot of espresso or coffee over each scoop.
  3. Pour 1/2 shot of Amaretto over each serving.
  4. Top off with a dollop of whipped cream.
  5. Sprinkle with almonds and/or shaved chocolate, if desired.
  6. Serve immediately.

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c) Affogato with Hazelnuts (Nocciola)

Ingredients

  • 4 large scoops premium or home-made vanilla ice cream
  • 4 shots espresso or very strong black coffee
  • 2 shots Frangelico Liqueur
  • freshly whipped cream
  • crushed toasted hazelnuts (optional)
  • chocolate shavings (optional)

Directions

  1. Place one scoop of ice cream into each of 4 dessert bowls or large coffee mugs.
  2. Pour a freshly brewed shot of espresso or coffee over each scoop.
  3. Pour 1/2 shot of Frangelico over each serving.
  4. Top off with a dollop of whipped cream.
  5. Sprinkle with crushed hazelnuts and/or shaved chocolate, if desired.
  6. Serve immediately.

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d) Chocolate Affogato (Cioccolato)

Ingredients

  • 4 large scoops premium or home-made chocolate ice cream
  • 4 shots espresso or very strong black coffee
  • 2 shots Kahlua Liqueur
  • freshly whipped cream
  • 4 tbsp chocolate shavings, + 1 tbsp for garnish

Directions

  1. Place one scoop of ice cream into each of 4 dessert bowls or large coffee mugs.
  2. Pour a freshly brewed shot of espresso or coffee over each scoop.
  3. Sprinkle 1 tbsp of chocolate over each serving.
  4. Pour 1/2 shot of Kahlua over each serving.
  5. Top off with a dollop of whipped cream.
  6. Divide and sprinkle remaining tbsp of shaved chocolate over all 4 servings
  7. Serve immediately.

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Variations

Of course, the liqueur may be omitted from the variations listed-above. On the other hand, you may wish to use Framboise or Chambord liqueurs in addition to, or in place of, the Kahlua in the chocolate affogato recipe. And although fine if served as-is, you may wish to include almond cookies (amaretti) when serving affogato with almonds, or, perhaps some complimentary biscotti, — i.e., hazelnut, chocolate, etc. — with the appropriate variation. And if those aren’t enough choices, you can try adding a sprinkling of cinnamon or nutmeg to the whipping cream.

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Blueberry Cheesecake Ice Cream

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20

I’ve been making ice cream for some time. Quite a few years ago, I bought a fancy Italian gelato maker from (the now-defunct) Sharper Image. Considering the cost of that machine and how little it was used, quart for quart, that was some of the priciest ice cream … er … gelato that I’ve ever eaten.  I never did get the chance to make enough to bring the costs down because the machine was a casualty of the move to my current home. Undeterred, I dove back into the pool and purchased a model from Cuisinart, as well as an extra freezer canister. I love this machine and it’s definitely paid for itself. Not only have I made ice cream for my friends and neighbors but I’ve brought it with me to Michigan and made ice cream for Zia and her friends. As for the many recipes I’ve tried, we are all in agreement that today’s recipe makes the best ice cream.

It was almost 2 years ago, during another long and sleepless night, that I came across a recipe for cheesecake ice cream. It called for cream cheese and, although tasty, it was, as a friend (the Entertainer) said, “… more like a frozen piece of cheesecake.” I kept searching until I found today’s recipe, which was posted by Melissa Symington on AllRecipes.com. Far and away, it is the best ice cream recipe I’ve come across in quite some time. Granted, by using a pudding mix, it is not a true ice cream and some ice cream purists may find that objectionable. Luckily, I’m not a purist nor are any of my friends and family. This is one ice cream recipe that I’ll make again and again.

The recipe presented below is pretty much the same one I found that night. The only changes I’ve made are to add a pinch of salt to each of the 3 preparations and to replace the milk with half-and-half. The yield is about 2 3/4 quarts of ice cream, although I’ve seen versions of this recipe where the ingredient amounts are all halved. Of course, the results are every bit as good as the original but then you’ve little to give to your friends. Trust me. Once they taste this ice cream, they’ll be asking for more. Make a full-batch and you can make everyone happy — well, maybe not your cardiologist.

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Blueberry Cheesecake Ice Cream Recipe

Ingredients

Berry Swirl

  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 1 1/4 cups fresh or frozen blueberries
  • 1 tablespoon lemon juice
  • pinch of salt

Graham Cracker Crumble

  • 2 1/4 cups graham cracker crumbs
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup butter, melted
  • pinch of salt

Ice Cream

  • 1 1/2 cups sugar
  • 1 (3.4 ounce) package instant cheesecake pudding mix
  • 1 quart heavy whipping cream
  • 2 cups half-and-half
  • 2 teaspoons vanilla extract
  • pinch of salt

Directions

  1. In a small saucepan, combine sugar, salt, and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled.
  2. In a large bowl, combine the cracker crumbs, sugar, salt, and cinnamon. Stir in butter. Pat into an ungreased 15-in. x 10-in.x 1-in. baking pan. Bake at 350 degrees F for 10-15 minutes or until lightly browned. Cool completely on a wire rack.
  3. In a large bowl, whisk the ice cream ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. Whisk before adding to ice cream freezer (mixture will have some lumps).
  4. Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture, and blueberry sauce three times. Use a spoon handle, chop stick, or similar object to swirl the now-full container’s contents. Freeze.
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Variations

Although not a problem with the blueberries in this recipe, I find that large pieces of fruit or berry usually do not freeze well in home-made ice cream. The water content of the fruit turns to ice and the resultant shard-like texture interferes with my enjoyment of the luscious cream across my palate. (Yes, I’m fussy about my ice cream.) So, to avoid this, if I’m going to use another fruit or berry in this recipe, I’ll pass them through my Roma strainer or, at least, purée them before preparing them for addition to the frozen cream mixture. This way I get all the flavor but none of the ice shards. That is how I prepared the strawberry ice cream pictured above, as well as a black cherry version of this same recipe.

Notes

One of the things that sets this ice cream apart is the graham cracker crumble. Reminiscent of a cheesecake’s crust, you do not want to skimp or skip this ingredient. Still, the recipe makes a great deal of the crumble and, like me, you may find there’s too much. Use as much of the crumble as you like and store the rest in your freezer for next time. I’ve no idea how long is should be frozen because mine has never been in the freezer for more than a couple weeks. This is one very popular ice cream.

It is possible to make ice cream at home without an ice cream maker. (I know because I forgot part of my machine during a recent trip to Michigan.) Granted, it may not be as easy as pouring ingredients into a frozen canister and pushing the “on” button but you can still make ice cream. First off, combine the ingredients listed above in a sturdy glass or stainless mixing bowl. Mix well and place the bowl and its contents into the freezer. Remove the bowl after 45 minutes and give its contents a good stir. Work fast. You can use a hand mixer, stand mixer, immersion blender, whisk, or spatula. Place the bowl back into the freezer. After 30 – 45 more minutes, remove the bowl and give it another good stir. Repeat the process again and again and again. It will take a few hours but you will eventually have a mixing bowl filled with ice cream that is as “solid” as you would get from a machine. Not only that but, believe me, you’ll never forget part of your machine again.

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Cherry Cheesecake Pizza

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22

Since Easter is only a few days away, I thought it the perfect time for something sweet. Mom got this recipe from one of our two-flat’s neighbors, Johnnie, a wonderful woman whose daughter and my sister remain very close friends to this day. Easy to make, this is a perfect dessert for any party, potluck, or family dinner. If you wish, you can use canned pie filling and ready-made pie crusts — I told you it was easy. On the other hand, if you’ve got the time, you can make your own pastry dough and/or topping from fresh or frozen fruit. Either way, you’ll end up with a great little dessert.

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Cherry Cheesecake Pizza Recipe

Ingredients

  • 2 pie crusts, ready-made or equivalent amount of pastry dough — not puff pastry
  • two 8 oz packages of cream cheese, at room temperature
  • 1/2 cup sugar
  • 2 eggs
  • 1/3 cup walnuts, rough chopped
  • 1 tsp salt
  • two 14.5 oz cans of pie filling (or use 2 cans/bottles of tart cherries and follow the maker’s recipe on the container to make a filling)
  • Whipped cream for serving – optional

Directions

  1. Pre-heat oven to 350*.
  2. Roll pastry dough until large enough to cover the pan, as well as to create a ridge along the edge of the pan. Transfer to pan, prick with fork several times, and bake on center rack of oven for 15 minutes. Remove from oven and cool completely.
  3. Using a hand or stand mixer, beat together cream cheese and sugar.
  4. Add eggs, one at a time, and beat until well-blended. Add vanilla and mix well.
  5. Add the walnuts and mix using a spoon or spatula.
  6. Once the crust is thoroughly cooled, pour the cream cheese mixture over the crust and use an offset spatula to make it smooth.
  7. Bake in pre-heated 350* oven until set, about 15 to 20 minutes. Remove from oven and cool completely before proceeding.
  8. Carefully pour and spread fruit topping to cover the cheesecake. Refrigerate until well-chilled, at least 2 hours.
  9. Serve with whipped cream, if desired.

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Variations

The original recipe called for one ready-made pie crust and one 8 oz package of cream cheese. Mom always doubled the amount of cream cheese and used both pie crusts, as well. This cheesecake was originally made on a 14″ or 16″ round pizza pan but, lacking one, I use a 12″ x 9″ sheet pan instead. Lastly, the original recipe used cherries for the topping. You can easily substitute blueberries, strawberries, or whatever fruit you prefer.

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Fiocchetti

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3

Fiocchetti

I was trying to find a recipe when I ran across one that I hadn’t thought about or tasted in decades. Fiocchetti are a sweet treat that Mom would make for us kids on occasion and I’ve just learned that they’re a popular item throughout Italy during Carnivale. (Who knew?) Depending upon where you are in Italy, fiocchetti  may be called: “chiacchiere”, “manzòle”, “bugie”, or “risole”. No matter what you call them, basically, they’re all the same: thin strips of sweetened dough that are deep-fried and coated with sugar. After reading that description, you can probably guess why Mom only made them for us “on occasion” and no more often than that.

“Fiocchi”

The word fiocchetti is derived from the word fioccho (pl. fiocchi) or ribbon(s). The strips, if left alone before frying, do indeed look like pieces of ribbon. Mom, however, would pinch each strip in its center, making them look like over-sized farfalle. She referred to them as either angel wings or bow ties. I can remember eating one, alone in my room, that I had stolen from the stove top while Mom was distracted. (Yeah, like a six-year-old would be able to pull off anything in that kitchen with Mom standing right there.) It was a recurring theme in our house. Mom would be cooking some treat and we three juveniles would be falling over each other trying to steal away a sample or two. It’s a wonder that any of them ever made it to the table.

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Fiocchetti Recipe

total time: about 90 minutes, includes 60 minutes for dough to rest.

Ingredients

  • 2 cups all-purpose flour, plus as much as 1/4 cup more
  • 2 whole eggs
  • 2 egg yolks
  • 2 tbsp rum
  • 1 tbsp confectioners sugar
  • 1/8 tsp salt
  • oil for frying
  • additional confectioners sugar

Directions

  1. Mix together all ingredients and combine as if making pasta. Form a large ball.
  2. Put 1/4 c flour on work surface and knead dough, using as much of the flour as necessary to create a smooth and shiny dough. This should take about 10 minutes
  3. Cover in plastic wrap and refrigerate for at least one hour.
  4. Roll out dough until very thin and cut into strips about 6 inches long and from 1 to  3  inches wide, depending on your preference. If you like, pinch the center of each strip to create a bow-like shape.
  5. Deep fry in hot oil that has reached 350*. It should only take a minute or two for them to turn golden brown. Remove and drain on paper towels.
  6. Sprinkle with confectioners sugar before serving.

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Biscotti

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10

Like many households, the Thanksgiving to New Year’s Day holiday season at our house was a special time each year, complete with its own set of dishes and treats. These biscotti fit into that group, although I don’t know why. It’s not as if they’re festive-looking, like sugar cookies decorated to look like Santa or Christmas trees. Nor are they part of some widely accepted food tradition, such as eggnog at Christmas or turkey on Thanksgiving. Yet, the first of these biscotti would quietly make their appearance in our homes sometime around Thanksgiving and, come January, they would leave just as quietly. To this very day, Zia gives each of us some biscotti sometime during the holidays — and it wouldn’t be Christmas without them.

These two recipes came to the family via different paths. The first, Mom’s Pecan Biscotti, was given to her when I was a boy by a friend of the family who was, at the time, 90 years young. Our two families had ties that could be traced back to San Marino. The second recipe, Zia’s Anise-Flavored Biscotti, has been a part of Zia’s repertoire ever since she found the recipe in a Detroit News article some 50 years ago. Each year before the holidays, Mom and Zia would set aside one day for baking biscotti.  Mom would make the biscotti with pecans and Zia the anise-flavored. At day’s end, each would take half of  her biscotti and trade it for half of her sister’s. Generally speaking, we kids loved dipping the pecan biscotti into our milk, while the adults preferred to enjoy their anise-flavored biscotti with coffee after dinner. Should you decide to make both recipes at the same time, be sure to store the 2 kinds of biscotti separately. When stored together, it isn’t long before the pecan biscotti begin to take on the scent of anise.

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Mom’s Biscotti with Pecans Recipe

cook time: approx.  1 hour total

Ingredients

  • 8 eggs
  • 1 lb.  powdered sugar
  • 1/2 cup granulated sugar
  • 3/4 lb. butter, softened
  • 2 heaping tsp baking soda
  • 9 cups of flour, sifted
  • Grated lemon rind from at least 2 lemons
  • Whole pecans (walnuts may be substituted)

Directions

  1. At medium speed, beat sugar and butter together until very light. Add eggs, one at a time, and continue beating until well-blended. At low-speed, add the lemon rind and baking soda. Gradually add the flour and mix well. The resultant dough will be pretty stiff.
  2. Divide the dough into 6 equal portions. Roll each into a rectangular shape, about 12 inches long. Line the center of each with the pecans and roll to form loaves that are about 11 inches long by 5 inches wide. Do not over-load with pecans because the loaves will crumble when you slice them later.
  3. Place the loaves on greased, floured baking sheets and bake in a pre-heated 350* oven for 30 minutes. Slice them while warm; they’ll crumble if you wait too long.

If you prefer to have them toasted, remove them from the oven after they have become a pale golden brown — usually in 15 – 20 minutes. Slice them, place them on their side, and return them to the oven for an additional 10 to 15 minutes. Turn them over midway through the cooking time.

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Zia’s Anise-Flavored Biscotti Recipe

Note: Anise is a licorice-tasting herb common to the Mediterranean area.

cook time: approx.  1 hour total

Ingredients

  • 5 cups of flour, sifted
  • 6 eggs
  • 2 cup granulated sugar
  • 1/2 cup butter, softened
  • 4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt100_2314
  • 1 small bottle anise extract (approx. 2 tbsp)

Directions

  1. Sift flour, baking soda and powder together.  Set aside.
  2. In another bowl, beat butter with sugar on medium speed till creamy. Add eggs one at a time. When finished, add the anise flavoring.
  3. Slowly add flour mixture and beat at low-speed till well-blended. If the dough feels too stiff, add an extra dab of butter.
  4. Divide mixture in half and then half again. Form a loaf from each quarter and place 2 loaves on each baking sheet. Bake in a pre-heated 350* oven for 30 minutes. Slice them while warm; they’ll crumble if you wait too long.

If you prefer to have them toasted, remove them from the oven after they have become a pale golden brown — usually in 15 – 20 minutes. Slice them, place them on their side, and return them to the oven for an additional 10 to 15 minutes. Turn them over midway through the cooking time.

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