Buon Natale II

So we spent the weekend in Beavercreek with my wife's family and had a very nice 2nd Christmas celebration. I brought my new knife in my new knife bag, and wore my fantastic La Cucina Viola apron to do the cooking. One of the funny stories involved free shrimp and an over-excited blogger.

The day's culinary treats were:

Antipasti:
- Celery slices
- Cheese ball
- Crackers
- White bean, garlic, basil, and lemon juice dip
- Maryland style steamed shrimp (beer, white veingar, Old Bay seasoning, shrimp)
- Cocktail sauce (normally a faux-pas with this style of steamed shrimp)
- Mixed nuts

Dinner:
- Roast beef cooked in those cool oven bags, with carrots and onions
- Green beans, blanched, then sauteed for 5 mins in ITALIAN extra virgin olive oil and garlic
- Biscuits
- Candied yams
- Mashed potaotes (very good stuff - courtesy of my brother-in-law)

Dessert:
- Peach pie
- Pumpkin pie
- Pecan pie
- Cucina Viola Panforte
- Cucina Viola Biscotti

I made cocktail sauce for the shrimp using Red Gold ketchup, which in my view is the absolute pinncale of ketchupy goodness, and is aptly named. It's the Red Gold standard. I also bought some horseradish to add to the Red Gold ketchup. It was potent, to say the least. SMOOTH!

I also placed horseradish on the table to serve with the roast beef, which in my opinion makes a fantastic pairing. I know - it's nothing new, but it's good good good.

A nice time was had by all, and my wife really helped to pull this all together at just the right time. I really like how we are able to share in what seems like a new holiday tradition with her family - she and I making the food.

-C

Panforte! Finalmente!

On the second try, I think I got it right. This is a treat that I tried and enjoyed in Siena, where it originates, and have wanted to replicate to some degree since. I have substituted figs and raisins for some of the candied fruits because of personal tastes, and I also added cocoa powder. From time to time you see Panforte made with cocoa, but the original Margherita typically is done without the cocoa.

Ingredienti:
3/4 cup almonds
1/2 cup hazelnuts
1/4 cup candied orange peel, chopped
1/3 cup raisins
2/3 cup chopped dried figs
1/3 cup all purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground coriander
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
pinch ground white pepper
1/2 cup honey
1/4 cup sugar
1 3/4 tablespoons extra virgin olive oil (+ a little for coating pan)
powdered sugar for dusting

Preheat oven 300 F.

Toast separately the almonds and hazelnuts in a non-stick pan on the stovetop until slightly browned. If not skinned, place the hazelnuts into a kitchen towel and rub vigorously to remove the skin.

Chop coarsely the almonds and hazelnuts together.

Rub olive oil on the bottom and sides of an 8 inch (20 cm) diameter cake pan, then cover the bottom and partway up the sides with parchment paper.

In a bowl combine the chopped nuts, chopped fruit, cocoa, flour, and spices.

In a small saucepan place the sugar, honey, and the 1 3/4 tbsp olive oil. Turn heat to medium, and stir until it reaches about 245 degrees F (about 8 minutes).

These next two steps have to be done very quickly as the mixture hardens at a rapid pace.

Quickly combine and stir the melted honey-sugar-olive oil into the bowl with the nuts mixture, until well combined.

Once combined, quickly transfer this compound into the cake pan. Wet your hands or a flat spatula and push the mixture evenly in the pan.

Bake for about 30 minutes. Remove from the oven, place inverted on a rack and peel off the parchment paper when cool.

Dust with confectioner sugar.

Auguri, tutti - e Buon Natale.

-C