CHOCK-FULL OF CHOCOLATE ITALIAN HOLIDAY COOKIES

Ciao'd with a cup of hot cocoa.

Italian Chocolate Christmas Cookies_crop.jpg

Holidays drift upon memories and traditions. We hang baubles on the tree and a holly wreath on the door. We collect pine cones and make pomanders. We sing carols and stuff stockings. Well, maybe "we" don't but you may. Amongst the flurry of holiday activities, I am willing to bet that one tradition reigns supreme: baking cookies. If you are a holiday cookie baker, chances are you harbor a favorite, must-have, it's-not-Christmas-without cookie recipe. I know I do.

My Italian aunts called them simply Chocolate Christmas Cookies. In reality, they are sweet, rich bites of Puglia, the Italian region from which my family hails. The cookies are spiced with cinnamon, cloves and allspice, studded with toasted walnuts, chocolate morsels, and raisins, and spiked with a healthy dose of bourbon that knits the ingredients into rich and complex goodness. You can't help but swoon.

I published this recipe last December but I have had so many people request it again that I'm sharing it once more. For the recipe as well as more about my aunts who bestowed this holiday ritual upon me, simply click here. 

Buon Natale. May you have a happy and delicious holiday.  

bird feet.png

EVERYBODY DRINK! AN AMERICANO!

I’ve always been a worrier so it’s odd that I am not worried about what will transpire tomorrow, January 20th, at noon. I’m concerned/anxious/incredulous, of course, about what a Donald Trump presidency will mean for the world at large and for my own small world here at home in America.  But worry, like regret, is a wasted emotion. Why not toast each other instead? With an Americano. Get the recipe (and more)...

Read More

4 PM FIX: CREAMY POLENTA WITH BLACK PEPPER AND PARMESAN

While I can eat this dish on its own - milk softens the polenta, Parmesan cheese enriches it, and black pepper spikes it - it is also a lovely complement to a host of flavors. Serve it alongside stews, roast chicken, or sausage. For a vegetarian option,  pair the polenta with braised greens, sauteed mushrooms, or tomato sauce. In the spirit of saving time, I opted for quick-cooking polenta. Recipe here...

Read More

ITALIAN CHOCOLATE CHRISTMAS COOKIES

These festive cookies are spiced with cinnamon, cloves, and allspice, studded with toasted walnuts, chocolate morsels, and raisins, and spiked with a healthy dose of bourbon that knits the ingredients into a rich and complex goodness. No doubt the recipe has Medieval origins. And because we Italians like to gild the lily, the cookies are finished with lemon-scented icing and colorful sprinkles.

Read More

4 PM FIX: PESTO PIZZA WITH BROCCOLI, ARTICHOKE HEARTS, MOZZARELLA AND RICOTTA

Ciao'd while watching Monday Night Football. This recipe inspired by
the gold and green Green Bay Packers. I am a G-Men Fan. Sorry Aaron. 

I posted this photo on Instagram and received messages from lots of you asking for the recipe (thank you!). I shot the photo before I baked the pizza which made the requests that much more interesting. Then I thought, "It's the holidays and other people - I'm not the only one! - are pining for a healthy dose of simplicity in the midst of the seasonal excess." Often, the only green we see during this party season is that of Christmas trees and wreaths. With this pesto pizza, we can have our green and eat it, too. 

You've got carte blanche to vary the ingredients in this recipe. Prefer broccoli rabe to broccoli? Go for it. Feel like adding red onion? Do it! A sprinkle of basil, a dash of oregano, a drizzle of olive oil. This pizza has personal expression written all over it. 

RECIPE

PESTO PIZZA WITH BROCCOLI, ARTICHOKE HEARTS, MOZZARELLA AND RICOTTA

Two 8-inch prepared pizza crusts (I used Vicolo cornmeal crust) or one large crust
2 cups broccoli florets, larger florets halved
One 6.5-ounce jar prepared basil pesto
One 8-ounce package frozen artichoke hearts, thawed and patted dry
2 cups shredded whole-milk mozzarella
1 cup fresh ricotta
Red pepper flakes, optional.

Preheat the oven to 425°F.

Place the broccoli florets in a microwaveable dish. Drizzle with a few tablespoons of water, cover, and microwave until just tender (about 3 minutes). Drain and pat dry.

Spread the pesto on the pizza crust, dividing evenly. Sprinkle half of the mozzarella over the pesto. Place the broccoli florets and artichokes on the cheese, dividing evenly. Top with the remaining mozzarella. Dollop the ricotta over the mozzarella. Sprinkle with the red pepper, if using.

Bake until the cheese is melted and the crust is lightly browned, about 12 to 15 minutes. Let sit 5 minutes before slicing.