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.