World Recipes

Rich Italian Fruitcake

3 cups dried figs or dates
1/2 cup white seedless raisins
1/3 cup dried cranberries
1/3 cup almonds, toasted and finely chopped
1/2 cup cocoa powder
2 1/2 cups soft wholegrain breadcrumbs
5 tablespoons olive oil
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
4 teaspoons honey
Oil and dry breadcrumbs for pan
4 teaspoons pine nuts
1/2 cup walnuts

Soak figs or dates overnight in hot water.

The next day, bring them to a gentle boil and lower the heat, simmering gently until very soft. While the figs are cooking, soak the white raisins and dried cranberries in hot water.

When softened, drain figs or dates and place in large bowl. Drain other fruit, squeeze out excess water and add. Add remaining ingredients down to and including honey. Stir well to as smooth a consistency as possible. As you stir, the figs or dates become like a paste and you will have a very thick "cake-like" batter.

Rub a small springform pan or a layer cake pan with olive oil and sprinkle lightly with dry breadcrumbs, shaking out excess, like you would a flour coating. Spoon in the batter and smooth out. Cover the surface with pine nuts and walnuts or other nuts of your choice and press them lightly into the batter. Bake at 375 degrees F for 30 to 45 minutes, until firm.

Allow to cool on a rack for about 15 minutes.

Carefully run a spatula around the edges of the pan and invert onto a cake plate.

Cake is best served cold.

Semifredo

Posted by artsycook at recipegoldmine.com

"Semifredo" is usually a frozen dessert that combines non-frozen ingredients like biscuits, cake slices, candied fruits, meringue, whipped cream, chocolate, etc…It is slightly less cold than ice cream, hence the reason for its name.

1/2 cup dried cherries
1/4 cup Amaretto or Kirsch liqueur
1/2 cup honey
2 cups heavy cream
1/3 cup powdered sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon allspice
1 1/2 cups chopped shortbread cookies
3/4 cup chopped Frango mints or semisweet chocolate
Fresh cherries, raspberries or strawberries for garnish (optional)
Mint leaves for garnish (optional)

In a small heavy saucepan, combine cherries, liqueur and honey. Heat over medium heat and bring to simmer stage, Remove from heat and let stand until it reaches room temperature.

Spray a 9-inch (6 1/2 cup) ring mold with cooking spray. Line the mold carefully with plastic wrap and smooth out wrinkles.

Combine cream, powdered sugar, cinnamon and allspice in a medium bowl. With an electric mixer, beat cream mixture to stiff peaks. Fold in shortbread, Frango mints or chocolate, and cherry mixture until well blended. Pour into mold, cover with plastic wrap and freeze 6 hours or until firm. ( Mixture will keep in the freezer for up to 3 weeks.)

Remove pan from freezer and invert on a serving platter. Let stand 5 minutes and gently bang mold on the counter. Remove mold and smooth out with butter knife. Garnish and serve.

Splendid Spumoni

Posted by grinkc at recipegoldmine.com 1/13/2002 4:00 am

2 cups heavy cream
2/3 cup condensed milk ( not evaporated)
1 (21 ounce) can cherry pie filling
1 teaspoon rum extract
1/2 cup mini chocolate chips
1/2 cup finely chopped toasted nuts of choice

Although not a true spumoni ice cream. this dessert is so and pretty. Freeze solid for an ice cream texture or partially frozen for a mousse like texture. I like to make this for my family for festive occasions. Chill milk and cream in the refrigerator at least 30 minutes. Then whip both together with an electric mixture until soft peaks form. Blend in the cherry pie filling, extract and chips and nuts. Place in an 8 or 9 inch square pan. Cover and freeze firm.

Serve as is or add ice cream toppings of choice.

Zuccotto

Sponge Cake
3 eggs
1/2 cup granulated sugar
3/4 cup all purpose flour
1/4 cup cocoa powder
1 1/2 tablespoons unsalted butter, melted but cooled
2 tablespoons maraschino liqueur or Kirsch
2 tablespoons brandy

Filling
1 1/4 cups heavy cream
1/3 cup confectioners sugar
1/3 cup almonds, toasted and finely chopped
1/3 cup hazelnuts, toasted and finely chopped
1/3 cup chopped semisweet chocolate
1/4 cup chopped candied cherries 10 ounce semisweet chocolate, melted
1/4 cup chopped white chocolate

Preheat oven to 350 degrees F. Line 1-quart dish with plastic wrap. Grease a 10-inch square and a 6-inch square cake pan and line both with waxed paper.

To make the cake, beat the eggs and sugar in a large bowl over a pan of steaming water until the mixture is light and frothy and leaves a trail. Remove the bowl from the pan and beat until the mixture is cold. Fold the sifted dry ingredients into the mixture with a large metal spoon, being careful not to over fold and lose volume. Pour the cooled, melted butter down the side of the bowl and gently fold in. Pour the mixture into the 2 cake pans and bake for 10 minutes, or until firm to the touch. Cool on a wire rack and peel off the waxed paper.

Using a cake pan or plate as a guide, cut a 10-inch circle from the larger cake. Cut out a small wedge to make it more pliable and easier to fit in the round bowl. Push the cake gently into the bowl to line it, cutting off any that overlaps. From the second cake, cut a circle the same size as the bowl top. Brush all the cake with the combined brandy and liquor.

To prepare the filling, beat the cream and confectioners sugar to soft peaks and divide between 2 bowls. To the first bowl, add the nuts, chopped chocolate and cherries. Spoon into the cake lined bowl and hollow out the center with the back of a spoon, making sure the layer of cream cheese is even. Refrigerate for 30 minutes to set.

Mix a third of the melted chocolate into the second bowl of whipped cream-mixing with a little of the cream first, before adding to the rest. Spoon into the hollowed center of the chilled Zuccotto, level using a metal spatula and press the circle of cake on top. Refrigerate for 30 minutes.

Invert the bowl onto a wire rack and turn out the Zuccotto. Take the remaining melted chocolate and stir to cool slightly. Pour over the Zuccotto and tap the rack to make sure the chocolate covers the whole of the cake. Refrigerate until set.

Melt the white chocolate and flick it over the Zuccotto with a fork. Chill to set.

Veal Parmesan

Posted by GourmetGal at recipegoldmine.com

2 pounds veal cutlets, thinly sliced
1 teaspoon salt
1/8 teaspoon pepper
1 egg
2 teaspoons water
1/3 cup grated Parmesan cheese
1/2 cup dry bread crumbs (Progresso, Italian)
1/4 cup shortening
1 medium onion, finely chopped (about 1/2 cup)
1 (15 ounce) can tomato sauce
1/2 teaspoon salt
1/2 teaspoon basil
1/2 teaspoon marjoram
6 slices mozzarella cheese

Cut veal into 12-16 pieces, sprinkle with 1 teaspoon salt and the pepper. Lightly beat together egg and water. Combine cheese and bread crumbs. Dip veal in egg mixture, then cheese mixture. Refrigerate for 1 hour.

Melt shortening in pan. Brown veal on both sides. Place in 3-quart baking dish. Preheat oven to 350 degrees F. Saute onion in same pan, stir in tomato sauce, salt, basil and marjoram. Simmer for 5 minutes. Reserve 1/2 cup sauce. Pour remaining sauce over veal. Top with mozzarella cheese. Pour reserved sauce over cheese. Bake uncovered for 20-25 minutes or until mixture is bubbly.

Makes 6 - 8 servings.

Veal and Potatoes

Posted by artsycook at recipegoldmine.com

Source: Recipe by Angelo Vento

1 pound boneless veal for stew or
    sliced veal kidneys
3 tablespoons oil
3 medium potatoes, diced
2 large onions, sliced
1 green pepper, sliced
2 chicken bouillon cubes
1 teaspoon parsley
1/4 teaspoon garlic powder
1/4 teaspoon Italian seasoning

In a large skillet, saute all ingredients together on low heat, stirring constantly until veal is no longer red. Cover and simmer for 5 minutes. Stir in 5 ounces water, a dash of paprika and let simmer, covered, until meat becomes soft and tender, adding more water if needed. Season to taste.

Spedinis

Posted by artsycook at recipegoldmine.com

Source: Recipe by Lisa Stapor

1 pound eye of round (ask butcher to slice 1/4-inch thick)
Olive oil, extra virgin or pure
Bay leaves
2 medium onions
1 cup Italian seasoned bread crumbs
1/2 cup Parmesan cheese
1 teaspoon garlic powder
6 to 8 metal skewers

Set oven on high broil. Gently pound out each piece of meat to 1/8 inch thick. (If pieces are larger than 3 inches wide, cut in half to get 2 strips no smaller than 2 inches wide.)

Peel and quarter onions. Separate onion layers.

Combine bread crumbs, Parmesan cheese and garlic powder in a shallow bowl. Pour about 1/3 cup olive oil into another shallow bowl.

Dip each strip of meat into the olive oil, letting the excess drip off, and press 1 side into the bread crumb mixture. Lay on work surface, crumb side down, and roll up tightly. Place 1 onion shell on a metal skewer and 1 small bay leaf next to the onion. Skewer the roll of breaded meat and repeat the process, ending with an onion shell to keep the meat from falling off.

Place the skewers on a foil-lined broiler pan and broil 4 inches from the heat for 4 minutes on each side or until golden. Serve with your favorite pasta.

Serves 8.

Ricotta Cheesecake (Torta di Ricotta)

Posted by FootsieBear at recipegoldmine.com May 13, 2001

1/2 cup golden raisins
1/4 cup Grand Marnier or cognac
32 ounces ricotta cheese
6 eggs, at room temperature
1 cup granulated sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla extract
Zest of 1 lemon
Zest of 1 orange
1/2 cup pine nuts, lightly toasted

Grease and flour one 9-inch springform pan. Set aside.

Place the raisins in a small bowl. Cover with Grand Marnier and allow to macerate. Preheat the oven to 325 degrees F.

Meanwhile, beat the ricotta cheese with an electric beater until fluffy. Add the eggs, one at a time. Then add the sugar, flour, salt, cinnamon, nutmeg, vanilla, and zest. Fold in the raisins and pine nuts.

Pour batter into the prepared cake pan. Bake until cheesecake is golden, and firm in the middle - about 1 hour and 10 minutes.

Serve warm.