Honey Tea Cake

Makes one cake in a Tube Pan

Batter Ingredients: 

1 cup white sugar (or a little less)
3 large eggs
1 cup of honey (Papa Jim's Wildflower)
3/4 cup vegetable oil
1 tsp vanilla

Dry Ingredients: 

3 cups all-purpose flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt

Plus:  1 cup of warm, strong tea (Orange Pekoe)

Directions: 

Preheat oven to 325F.

Mix the dry ingredients together in a bowl small bowl.

Beat the batter ingredients together in a large bowl.
Add about 1/3 of the dry ingredients to the batter and mix well.
Follow with 1/2 cup of the warm tea.
Mix another 1/3 of the dry ingredients, followed by the rest of the tea.
Then end by adding the remaining dry ingredients.

Pour into a greased tube pan. Bake at 325F for 50-60 minutes till firm on top and golden brown.

Cool and remove from pan.

Mojito

Makes 1 drink

Ingredients:

1 1/2 oz white Rum
5 oz club soda
3 oz simple syrup
Lime
Mint
Cucumber

Place 2 lime wedges and fresh mint leaves into a serving glass and muddle.
Add 3 oz of simple syrup, muddle again.
Add ice, rum and soda and a slice of cucumber.

To make the simple syrup:
Mix 1 cup of sugar with 1 cup of water and bring to a boil till everything is dissolved.
Cool. You can keep this in a jar in the fridge to use later.

Lemon Drop Martini

Makes 1 drink

Add the following ingredients into a cocktail shaker and shake till mixed. Rub a lemon around the rim of the martini glass and dip it in a plate of fine sugar to coat the rim.
Pour into a tall martini glass.

Ingredients:

1 1/2 oz Vodka
1/2 oz Triple Sec or Cointreau
3/4 oz lemon juice (freshly squeezed)
1 tsp super fine sugar
4 - 5 ice cubes

Pina Colada

Makes 2 drinks

In a blender or vitamix, combine the following and process till smooth.
Pour into a tall glass and garnish with pineapple and a cherry.

1 cup of ice
1 cup diced frozen pineapple (or fresh)
2 oz (1/4 cup) coconut cream
5 oz pineapple juice
3 oz Rum (white/dark)

Roasted Red Pepper & Tomato Soup

Serves 4 
(Makes 4 cups)

Ingredients:

4 TBS olive oil
4 red peppers, seeded and cut in half
8 plum / roma tomatoes, cut in half
6 cloves of fresh garlic
1 white onion, quartered
salt & pepper
1 tsp fresh oregano or thyme
1 tsp fresh basil
1 tsp fresh parsley
or 2 tsp of dried Italian seasoning
1-2 cups of chicken or vegetable broth (for vegan option)
1- 2 TBS milk or cream, or milk substitute (added at the end)


Directions: 

Preheat the oven to 350F.

Drizzle some olive oil in a baking pan. Slice the tomatoes in half and place them in the pan. Slice the red peppers in half and remove the seeds and center core. Place them in the same pan and spread them out.

Add the garlic, quartered onion, salt & pepper, and herbs. Drizzle with a bit more oil.

Bake for about 45 minutes to one hour until peppers and tomatoes are soft.  Cover, and cool slightly.
Removed the skins from the tomatoes. They should peel off easily.
To remove the skins from the red peppers, put the peppers in a plastic bag for about 15 minutes. Then remove them and using a paring knife, lift the skin and peel it off the pepper. The 'sweating' in the bag makes this very easy to do.

Put all the ingredients and juices from the pan in a food processor or vitamix/blender and blend till smooth. Add about 1 - 2  cups of broth to make the soup the consistency you like. Some people like it a bit thick, so add less liquid as you blend it. For a thinner soup, add more broth.  Salt & pepper to taste.  Add the cream or milk substitute, and blend. The cream makes a richer, smoother consistency.

Top with fresh chopped basil to serve.

This is a great winter soup and you can substitute different roasted vegetables like sweet potatoes or cauliflower. Make it the same way.

Janette's Caesar Dressing

If you buy a whole romaine salad, cut the end off and separate the leaves. Lay the romaine leaves on top of each other whole,
 largest to smallest.
You can wash them or using a wet paper towel, wipe any sand or dirt off.
Run your knife down the center stem, then cut along each side. Then cut across as shown to make bite-sized pieces.
Cut gently so you do not bruise the leaves.

You can also serve the romaine leaves whole with the dressing drizzled on top.

Serves 4 -6

Ingredients: 

Janette's home-grown romaine

2 whole eggs
3 tsp Dijon mustard
2 large cloves of garlic, minced
1/2 tsp Worcestershire sauce
1 tsp ground pepper
1 tsp salt
Juice of one lemon
3 drops of tabasco sauce
1/8 cup of red wine vinegar
1 1/4 to 1 1/2 cups of extra virgin olive oil
1/2 cup freshly grated parmesan cheese

1 cup of croutons
8-10 anchovy fillets, chopped (optional)
bacon bits or pan fried pancetta, chopped
Parmesan cheese to sprinkle on top


Directions:

Add all the ingredients except the olive oil, cheese, croutons and anchovies to a blender or vitamix. Process till smooth.  Then slowly drizzle the olive oil into the mixer and process till creamy.  Add the parmesan cheese and process till mixed.  If you do not have a vitamix, use a large bowl. Whisk the eggs, mustard, garlic, Worcestershire, salt & pepper, lemon, tabasco and vinegar together.  Then very slowly drizzle the olive oil while continuing to whisk. This will give you a creamy dressing.  Add the parmesan and whisk again. If you're making the dressing ahead, store it in a jar in the fridge. Use in a day or two.

Sprinkle the croutons on the salad, just before tossing it with the dressing. Add a bit of dressing at a time. Toss and serve immediately. Salad will get very soft and soggy if left with the dressing on it too long. I like to serve the chopped or whole anchovies on the side, as not everyone loves these little fish. Top with freshly grated cheese, or put some in a bowl to pass around.

If you want to add bacon bits or pancetta, chop the bacon/pancetta and fry in a dry pan till crisp. Cool and set aside. Add on top of the salad.

If you're having a party, prepare the romaine in advance. Chop it up and put it into a plastic bag in the fridge. Always cut the ends off if you buy it pre-washed as it tends to go a little brown.

Homemade Croutons

Focaccia bread will give you light croutons which are not too dense. Chop the bread into 3/4" cubes.
Heat a non-stick pan on medium and add 2 TBS olive oil. Add the bread cubes and toss in the oil till covered. Stir, tossing them in the pan to brown on all sides. Sprinkle with salt and Italian seasoning.
Remove when done and cool. Set aside in a dish, covered with tin foil so they stay crispy.

Jellied Meat - Hyshka

 This is a traditional Ukrainian dish we would make at
Christmas and Easter. Once it is cold and set, I like to scrape the fat off the surface. Serve sprinkled with vinegar and salt & pepper. You can cut it into squares or a wedge.

Great with a side salad with some pickled beets for a light lunch.

Ingredients:

2 lbs chicken wings
4 Pork hocks - smoked or plain
1/2 tsp salt
8 - 10 peppercorns
1 medium onion, leave the skin on and cut in half
3 stalks of celery
3 bay leaves
4 cloves of fresh garlic

1 TBS gelatin & 1/4 cup of cold water

Directions:

Rinse the chicken and pork hocks.  Put them in a soup pot and cover them with water.  Bring to a boil.  Drain and cover with fresh water again.  Bring to a boil again. Skim off the foam on top.  Add the spices, salt & pepper, bay leaves, garlic and onion.

Simmer very slowly uncovered for 3 hours, until the meat falls off the bones.

Remove the meat from the broth with a slotted spoon. Discard the bones and cut the meat into pieces.  Remove the skin from the chicken wings, and separate the meat. Place the meat into a pie plate or glass dish.  Strain the stock.

For a firmer jelly, dissolve 1 TBS gelatin into 1/4 cup of cold water.  Add it to the stock and mix well.
Then add this to the pie plates, pouring it over the meat. Move the meat around with a spoon so it is equally distributed.  Let it stand until it is cool. Refrigerate until firm.

Serves 4 - 6.

Crock Pot Baked Beans

This is an easy recipe that will leave your home smelling wonderful!  Soak the beans overnight - 24 hours. Then assemble the recipe in 10 minutes.

Ingredients:

1 1/2 cups of dried navy beans
1/2 - to 1 onion chopped
4-6 strips of bacon chopped, uncooked (omit for Vegan Beans)
   (try pancetta or salt pork for a variation)
3 1/4 cups of tomato juice
1/4 cup of tomato paste
1/4 cup of maple syrup, or brown sugar
3 Tablespoons of fancy molasses
4 teaspoons of soy sauce or tamari
1 Tablespoon of garlic powder
1 Tablespoon of dried mustard, or regular mustard
1 teaspoon of salt
1/2 teaspoon of pepper

Directions:

Soak the dried beans for 24 hours or overnight, at room temperature, in a large bowl, covered with about three inches of water. This prevents the beans from splitting and speeds up their cooking time.

Drain the beans and add them to the crock pot. Add all the remaining ingredients.
Put the slow cooker on high and cook for 6 hours. Check occasionally and add water if necessary.

Delicious as a side with chicken or sausages. Also great for breakfast with eggs and roasted tomatoes.

Beef, Chicken or Lamb Souvlaki with Tzatziki Sauce

Serves 6

Ingredients:

2 - 2 1/2 lbs of chicken breast, beef tenderloin or lamb, chopped into 1"pieces
12 Bamboo Skewers 8"-10"

Marinade:

1/4 cup olive oil
3 tsp minced garlic
2 TBS fresh oregano, chopped or (1 TBS dried)
1 tsp salt
1/4 tsp black pepper
Juice of 1 medium lemon


Tzatziki Sauce:

You can also purchase Tzatziki Sauce already made in the dairy section.

1 medium cucumber, peeled and sliced
1/2 tsp salt
2 cups of plain Greek Yogurt  (Face is good)
4 tsp minced garlic
1 1/2 TBS fresh lemon juice
1/3 cup chopped fresh dill (or 2 TBS dried)
1/8 tsp black pepper
1/2 tsp salt (or less)

Directions:

Soak the kebab skewers in water for 1 - 2 hours.

Chop the meat into 1-inch pieces and set aside.  Combine the oil, garlic, oregano, salt, pepper and lemon juice and stir to combine. Put the meat in a large zip-lock bag and add the marinade. Press out as much air as you can and seal. Shake and press to distributed the marinade evenly. Chill for 1 hour or up to 24 hours. The longer you marinate the meat, the more tender it will be.

Spread the cucumber slices on a paper towel and sprinkle with salt on both sides and allow to rest for 5 minutes. Squeeze out the excess liquid with a paper towel.  Transfer to a food processor or blender and add the remaining ingredients. Process (pulse) till smooth an creamy. Chill till ready to use.

Put about 3-4 pieces of meat on each stick. Discard the marinade. Grill over medium-high heat on the barbecue for about 5-7 minutes, turning for even cooking. You can also bake them on a large sheet pan at 400F for 20 minutes. Keep checking. Or broil, turning 1/2 way through for about 8 minutes.

Serve with tzatziki sauce and fresh pita bread.

This would be a great marinade for shrimp or another fish like cod, swordfish, or sea bass - but marinate only 1/2 hour. And cook for less time.


Adapted recipe from "Creme de la Crumb" www.lecremedelacrumb.com

Beef Bourguignon in the Crock Pot

Serves 4-6

This recipe is adapted from the Crock Pot recipe book and Julia Child's original recipe.

Ingredients:

2 TBS of flour and 2 TBS water (Mixed)
3 cups of Red or Burgundy Wine (1 - 750ml bottle)
2 cups of beef stock
Salt & Pepper
1 TBS Tomato Paste
2 bay leaves
5-6 sprigs of fresh thyme, tied together with string
3 pound beef chuck roast, cut into 1 1/2 - 2" cubes
6 slices of cooked bacon, cut into 1" pieces
2 cloves garlic, smashed
3 large carrots, peeled and thickly sliced
15 pearl onions, peeled *
1 lb (2 small packages) of white mushrooms, quartered, stems removed
butter for frying
olive oil for frying
chopped parsley for garnish

Directions:

Heat a frying pan and add 2 tbs oil. Saute the carrots and onions till lightly browned. Remove and add to the crock pot.
Heat a frying pan and add 2 tbs oil and 1 tbs butter. Add the mushrooms and fry until browned. Remove and add to the crock pot.
Heat a dutch oven or frying pan.  Dry the beef cubes with a paper towel as this will make them brown better in the pan.  Add the pieces to the pan and cook in 2 - 3 batches, till browned.
Remove and add to the crock pot.

Add the garlic, wine, beef stock or broth, bay leaves, tomato paste and thyme.
Mix the 2 TBS of flour with 2 TBS water till smooth.
When the stew is simmering (after about 1/2 - 1 hour), gradually add the flour/water mixture and stir to combine.

Cover and cook on high for 6 hours. Stir occasionally. You can also cook on Low for 8-10 hours.

Serve with crusty bread and a your favorite red wine.

* To easily peel the onions, add them to a pot of boiling water for about 1 minutes. Drain, and place in cold water.  Cut off the root and stem portion, and then squeeze the onion out of the skin.

Garlic & Parsley Butter

You can buy this kind of herb butter at the grocery store, but it's really easy to make your own.

Use it for mashed potatoes, or add it to other vegetables. We like to slice it and put it on top of a steak while it's resting after it's barbecued. It adds a lot of flavor to the meat.

Ingredients: 

1/2 cup of butter (unsalted)
3 cloves of garlic, minced or put through a press
2 TBS finely chopped fresh parsley
1 TBS finely chopped fresh chives
Salt & Pepper

Directions: 

Soften the butter to room temperature. Mix in the garlic and herbs.
Put the mixture on a piece of plastic wrap, and shape into a log. Refrigerate.
Slice as needed.

Adjust the garlic and herbs to your liking. Add other things like finely chopped sun-dried tomatoes or grated lemon rind to use with fish.

Amaretto Cream Sauce

Ingredients:

1 cup of Sour Cream *
1/4 cup brown sugar
1/4 cup of Amaretto liquor

Directions:

Mix together and put in the fridge for 4-6 hours.

Spoon over fresh fruit such as strawberries, blueberries, raspberries, and grapes cut in half.

Serves 4-6

NOTE:

You can leave out the liquor for an alcohol free dessert.
* Substitute 1 cup of dairy-free plain yogurt (made with almond milk).
Reduce the sugar if the yogurt is sweetened.
Use half a recipe for 2 people.

Spaghetti with Artichokes, Garlic and Olive Oil

Ingredients: 

1 package of dry spaghetti
10 garlic cloves, peel and sliced
1/4 cup olive oil
pinch of chilli pepper flakes
1 cup of grilled artichokes, chopped *
2 TBS chopped parsley
2 TBS freshly grated parmesan
or pecorino cheese

Directions: 

Boil a large of water and add a TBS salt.  Add the spaghetti and stir.  Set the timer for 9 minutes. Boil about 4 minutes and then start making the garlic sauce while the pasta is cooking. Pasta should take about 9 minutes in total.

Heat a frying pan to medium and add the oil and sliced garlic.  Add the chilli pepper flakes. When the garlic is lightly brown, add two ladles (about 2 cups) of the pasta water from the cooking pasta. This creates a pasta broth.

Drain the pasta after nine minutes of cooking. Add the pasta into the sauce pan with the garlic and pasta water. Continue cooking the pasta in the pan for another few minutes till al dente. Add the parsley and serve. Sprinkle with parmesan or pecorino cheese.

Notes: You can add cooked broccoli, or arugula, spinach or grilled red peppers and olives.

You can buy grilled artichokes either in an airtight bag or in a jar.

Chocolate Almond Cherry Clusters

Ingredients: 

8 oz of bittersweet or semi-sweet chocolate
1 cup of slivered almonds
1 cup of dried cherries

Directions: 

Chop the chocolate into 1/2" pieces. Place it in a small saucepan and heat on 'melt' or simmer, slowly.
Remove from heat. Add the nuts and cherries and stir to coat.

Line a baking sheet with parchment paper. Using a small spoon, place a teaspoon of the chocolate mixture on the baking sheet.  Let them set in the fridge. Then remove them from the tray and store in an air tight container.

They make a lovely hostess gift.

Pasta with Garlic Shrimp and Tomato Sauce

We make this dinner every year on Christmas Eve.  For a vegan option, substitute roasted cauliflower or broccolini for the shrimp. 

Serves 4

Ingredients: 

20-24 raw shrimp, peeled and deveined *
3 cloves of garlic, minced
2 TBS olive oil
1 25 oz jar of Italian tomato sauce,  (Rao) Marinara
2 TBS fresh parsley, chopped or fresh basil
Salt & pepper
1 package of fettuccini (dried or fresh)
1/4 cup of black olives (optional)

Directions: 

Heat the sauce in a small saucepan on medium-low. Add the olives Keep on a low simmer.

Bring a large pot of water to boiling. Add 1 tsp salt, and then add the pasta.  Cook according to package directions.

Heat a non-stick frying pan to medium.  Add the olive oil, chopped garlic and the shrimp.
Cook 1-2 minutes per side (turning once), till pink.
Remove to a bowl.

Place pasta in each bowl, and top with the sauce.  Mix. Then place the cooked garlic shrimp on top. Sprinkle with chopped parsley and serve.


* I like to buy the 10-12 size of shrimp (10-12 = 1 lb)
So you would buy 2 lbs approximately.
Substitute your favorite vegetables for a vegan pasta dish.

Roasted Squash & Sweet Potato Soup

This soup is a recipe from my brother Al. Super easy and absolutely delicious.

Ingredients:

2 sweet potatoes, halved
2 acorn squash, halved
8 shallots or a large onion, quartered
6-10 cloves of garlic, unpeeled
4 TBS olive oil brush on the vegetables
8 cups of chicken broth
curry to taste
salt & pepper

Directions:

Preheat oven to 375F.
Line a baking sheet with parchment paper. Brush the potatoes and squash with oil and bake for 35-40 minutes till done. Add the garlic the last 10 minutes.
Scoop out the potatoes and squash and put them in a pot.  Add the chicken broth and curry and simmer for 30 minutes.
Remove and blend using a hand held blender, vitamix, or a blender.
Drizzle with a tsp of cream on individual servings.

Hazelnut & Anise Biscotti

Makes 30 biscotti

Ingredients:

2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp coarse salt
3 large eggs
grated lemon rind from one lemon
1 cups + 2 TBS granulated sugar
1 tsp anise extract or
   2 tsp anise seeds
2 cups chopped hazelnuts, toasted
1 egg white, beaten for glaze
Fine sugar for sprinkling - optional

Directions:

Preheat the oven to 350F.

Spread the nuts onto a large baking sheet and bake for 8-10 minutes till lightly brown and toasted.  Remove from the oven and cool.

Whisk together the flour, baking powder, and salt.

In another bowl, whisk the eggs, add the sugar, lemon rind and anise extract and whisk till combined.

Add the flour mixture and mix with a wooden spoon. Dough will be sticky. Add the cooled hazelnuts.

Put a little flour on your hands and divide the dough in half.  Roll each half into a log shape.

Line a baking sheet with parchment paper.  Press each log into a 3" wide, 3/4 inch thick log.

The wider you make it, the longer your biscotti will be.  Leave room between the two logs as they will expand and puff up.

Brush each log with a beaten egg white and sprinkle with a light coating of sugar.

Bake at 350F for 25-35 minutes till firm and lightly browned on top and firm to the touch.

Let cool about 10-15 minute.  Then slice the biscotti with a serrated knife into 1/4" slices.

Put the slices back on the baking sheets and bake at 300F for 10 minutes total, turning the biscotti over after 5 minutes.  This will dry them out just enough without making them too crispy.

Cool and store in an airtight container or cookie tin.

See the photos on the Pistachio Biscotti recipe.

Philly Cheese Steak Subs

Ingredients:

1 1/2 lbs of boneless beef short ribs or rib eye steaks
( I used the rib eyes) and barbecued them

3 TBS olive oil

1/2 onion, thinly sliced

1 green pepper, thinly sliced

1 red pepper, thinly sliced

salt & pepper

Processed cheese sauce or Provolone slices

4 Crusty Italian rolls, cut in half


Directions:

Put the beef in the freezer for about 45 minutes.  Remove and thinly slice if you are going to pan fry the beef in a cast iron skillet. Alternatively, barbecue the meat to your liking. Cover and let sit for 5-10 minutes. Slice the beef into thin slices.

Heat the olive oil in a cast iron skillet on medium.  Add the onion and peppers and season with salt & pepper. Cook stirring occasionally for 20-25 minutes till carmelized.  Remove from pan and set aside.

If you are cooking the beef in the iron skillet, heat to medium-high. Then add some olive oil and add half of the thin slices of beef.  Cook on one side and then flip.  Add half the onion and pepper mixture to the beef and cook on the other side. About one minute per side.  Then do the same with the rest of the beef and pepper/onion mixture.

If you barbecue the beef, just cook the peppers and onions and keep warm will the beef is sliced and you are ready to assemble the sandwiches.

Warm the cheese sauce.

To assemble the sandwiches, place the beef and onions onto the bottom half of the roll, add the cheese sauce or provolone slices and top with the bread.

** Toast the bread if desired, either on the barbecue or in the toaster.

Lobster Rolls - Super Bowl Food!

In 2018 it was the Patriots and the Eagles. So the food the Today Show recommended was the Lobster Rolls, for the Patriots and Philly Cheese Steak Subs for the Eagles. So I've included both recipes, with a few minor adjustments. I'm not a big fan of tarragon, so the fennel worked well.
These were delicious - one or two per person.

Makes 8 - 10 lobster rolls

Ingredients:

4 cups of cooked lobster meat, cut into 1/2" chunks
(about 8 lobster tails)

2 celery stalks, finely chopped

2 TBS finely diced dill pickle

2 TBS finely chopped parsley

2/3 cup mayonnaise

2 tsp finely minced tarragon, or 1/2 tsp finely chopped fennel seeds

2 tsp lemon zest

salt & pepper

8 - 10 slider rolls (small)

Unsalted butter, melted for grilling the buns

Directions:

In a bowl, combine the lobster meat with the mayo, celery, pickles, parsley and tarragon/fennel and the lemon zest.  Stir to combine and add the salt & pepper. Refrigerate. This can be made a few hours ahead.

Slice the rolls in half and lightly butter each cut side.  Heat a skillet over medium heat and place the rolls in the skillet, cut side down, and fast until golden.

Place the rolls on a platter and scoop about 1/4 cup of lobster mix onto the bottom halves.
Cover with the top halves and serve.

Chocolate Almond Biscotti

Makes 30 Biscotti

Ingredients

2 cups flour
2 tsp baking powder
1/2 cup cocoa powder
1 cup + 2 TBS white sugar
3 large eggs
2 TBS grated orange rind
300 g blanched almonds, toasted (about 2 cups or a 10 oz package)
1 beaten egg white for glaze

Direction

Preheat oven to 350F.
Bake the whole almonds at 350F for 5-8 minutes till lightly browned and cool.

Blend the eggs and sugar with a whisk. Add the orange rind.
In another bowl, mix the flour, cocoa, and baking powder.
Add this to the egg mixture and mix well.
Add the cooled almonds and mix till evenly distributed.

Line a baking sheet with parchment paper.
Dust your hands with flour - as the dough will be sticky.
Divide the dough into two parts. Shape into a log, and pat down so the dough is about 9" long and 3/4" high.  Brush with the beaten egg white.

Bake for 25-30 minutes.

Cool for 15 minutes.

While still warm, slice diagonally to 1/4" slices.

Reduce oven to 300F.

Place the sliced biscotti on the baking sheet and bake for about 5 minutes, turn them over, then bake another 5 minutes till they are dried.  Cool on a rack.  For crispier biscotti, bake a little longer.

You can dip them in melted chocolate if you like.

Pistachio Biscotti

Makes about 30 

Ingredients: 

3 Large Eggs 

1 Cup + 2 TBS of sugar 

2 TBS lemon or orange zest 

1/2 tsp Vanilla extract 

2 1/2 cups of all-purpose flour + 1 TBS 

2 tsp baking powder 

pinch of salt 

1 1/4 cups whole shelled pistachios (if salted, omit the salt)

1 beaten egg white to brush on before baking

Melted chocolate for dipping, optional 

Directions: 

Preheat the oven to 350F. Line a baking sheet with parchment paper.

Whisk the eggs and sugar together till combined. Add the lemon zest & vanilla. 

In another bowl, mix the flour, baking powder and salt. Add this mixture to the eggs and mix well.  Add the pistachios and gently mix. 

Put a bit of flour on your hands, or a little non-stick spray. Divide the dough in half.  Shape into a log and press down.  Each log should be about 3" wide and 8-9" long.  See photo. 

Beat an egg white with a fork and brush each log.  Discard any left over egg white. 

Bake until they are golden - about 25 minutes. (Check after 20).  

Cool for 15 minutes on a rack. Reduce oven temperature to 300F.

Slice each log into 1/2" thick pieces,  on an angle, using a serrated knife. A bread knife works well.  

Bake the slices in a single layer on the baking sheets at 300F for about 10 minutes (turning them over after 5 minutes).  This dries them out and makes them crunchy. Do not over bake. 

Cool and store in an airtight container. The biscotti will keep for 1-2 weeks.  

To dip them in chocolate, melt the chocolate on very low heat.  Dip 1/3 of the biscotti in the chocolate and set on a tray lined with parchment paper and let the chocolate set. 

Store as above. 

Note: You can change the nuts and flavoring. Use hazelnuts, blanched almonds, and lemon rind for a variety of flavors. You can also add 1/2 cup of dried fruits such as cherries or cranberries.

Grilled Salmon with Cucumber & Tomato Salsa

Serves 4

Ingredients

• 4 Salmon fillets (5 oz each) about
  1" thick, skinless  
• 1/4 teaspoon pepper 
• 1/2 teaspoon salt 
• 2 Fresh limes for garnish & juice 

Salsa

• 1/2 cucumber, peeled, seeded and chopped 
• 1 cup cherry tomatoes, cut into quarters 
• 1/2 yellow bell pepper, seeded and cut in 1" strips 
• 2 tablespoons chopped shallot or red onion 
• 1 tablespoon chopped fresh cilantro (coriander) 
• 1 tablespoon of fresh lime juice 
• 1 teaspoon of canola or olive oil 
• 1 teaspoon of honey 
• 1/4 - 1/2 teaspoon of red pepper flakes (optional) 
• 1/2 teaspoon of salt 

Preparation

1. Combine the cucumber, tomatoes, bell pepper, shallot and cilantro and toss gently.  
2. In a small bowl, whisk together the lime juice, canola oil, honey, red pepper flakes and salt.  
3. Pour the lime juice mixture over the cucumber mixture and toss.  Set aside. 
4. Sprinkle the salmon fillets with salt & pepper.  Cook over medium-high heat on a grill pan that has been sprayed with olive or canola oil.  Cook 4-5 minutes on each side till done.  If you don't have a grill pan, use a non-stick pan and 1 tablespoon of canola  or olive oil.  
5. Serve with salsa on the side and garnish with a lime wedge and cilantro sprig. 

Tips

• Try to buy wild salmon that has not been previously frozen for the best quality and taste.  
• Serve with 1/3 cup of cooked brown rice per person and another vegetable such as steamed green beans, snow peas or sugar snap peas.  
• For a light lunch, serve with a simple green salad. 
• A heavy cast iron grill pan uses less oil for cooking and gives you the lovely grill marks on meats, fish, poultry and vegetables. 
• To remove any bones before you cook fish, buy tweezers for the kitchen and pull the bones out as you feel them along the ridge of the fish. 

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Per Serving (excluding unknown items): 241 Calories; 8g Fat (29.7% calories from fat); 35g Protein; 7g Carbohydrate; 1g Dietary Fiber; 88mg Cholesterol; 653mg Sodium.

Prosecco Cocktail

This festive cocktail can be served on the holidays with some red, green and white!

Ingredients 

1 Bottle of Prosecco or another sparkling wine, or sparkling apple cider

8 TBS Ginger or Elderflower Liqueur

10 pink peppercorns

20 mint leaves

Directions 

In each glass, put a few mint leaves with 2 tablespoons of the liquor and a few pink peppercorns.

Top with the Prosecco or sparkling wine and enjoy.

This recipe is from Chef Wilhelm at the Bay Colony Golf Club in Napes, Florida.

Cucumber & Tomato Salsa

This is a refreshing salsa that can be served with chicken or fish.

Ingredients

1/2 cucumber, peeled, seeded and chopped
1 cup cherry tomatoes, cut into quarters
1/2 yellow bell pepper chopped into 1" strips
2 TBS chopped shallots or red onion
1 TBS chopped fresh cilantro (coriander)
1 TBS of fresh lime juice
1 tsp olive oil
1 tsp honey
1/4 - 1/2 tsp of red pepper flakes (optional)
1/2 tsp salt

Method 

Combine the cucumber, tomatoes, bell pepper, shallot and cilantro and toss.

In a small bowl, whisk together the lime juice, oil, one and red pepper flakes.

Pour the lime juice mixture over the cucumber mixture and toss. Set aside.

Serve the salsa on the side with chicken or fish and garnish with a lime wedge and cilantro sprig.