Dulce de Leche Caramel Chocolate Pecan Pie

Mouth Brothels

Michelle and I were feeling adventurous this holiday so we kicked up the traditional pecan pie a notch. I had seen an episode of Pati’s Mexican Table where she combined Mexican flavors with American classic foods and Dulce de Leche Chocolate Pecan Pie was one of her recipes. It looked good but a little sweeter than my tastes run, so we switched out the crust and made a couple other minor adjustments.

You lose a little of the top to the foil but leaving it off makes the pie darken too much. Here it is perfectly browned.

Decadently good with the caramel adding a lovely flavor with the toasted pecans. As my friend Charlotte learned, don’t go with too big of slices as it is so very rich it will be hard to finish in one sitting.

We served it with Bourbon Vanilla Ice Cream. Recipe HERE.

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Crostata con Ricotta di Bufala e Cioccolato – Crostata with Buffalo Ricotta and Chocolate

Polenta & Baccalá

crostata_ricotta_bufala_6

This is one of the best crostata I ever made 🙂 you will be surprised of the flavors and the intensity of the aromas.

I have recently discovered that here in Hungary there is a farm run by Italians that produces very good buffalo mozzarella and also fresh buffalo ricotta, so when I found their products I immediately thought to do a cake like this one by using their ricotta 🙂

Obviously you can use also other types of ricotta, and it will be good also with the local Orda, which is similar to a ricotta (but more wet, so in that case I suggest to drain it well, at least a whole night long).

These flavors are simply perfect mixed together, the ricotta doesn’t need much sugar for my taste, then the chocolate match always perfectly with the candied orange peels, especially if they are my homemade orange…

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Crostata di Ricotta e Visciole – Crostata With Ricotta and Morello/Sour Cherries

Polenta & Baccalá

crostata_ricotta_visciole_5

I think I already said that Crostata is probably my favorite cake, and this is a crostata with a plus 🙂

It’s a recipe typical of the city of Rome, and more precisely of the Jewish ghetto, and even more precisely it seems (it is said) it has been first created by the very old Jewish pastry shop called “Boccione”, that still makes it nowadays.

The fruit used in this recipe is the visciole, which is slightly acid but quite sweet and it is one of the 3 types of Prunus cerasus existing in Italy (the other two are amarena, of light red color and more acid, and the marasca, smaller and more bitter and acid). I think in English it is called Morello cherry.

In the past there were a lot of these fruits by the markets, nowadays much less, unfortunately most of people prefer the…

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Lasagne with Grilled Eggplants and Ricotta

Polenta & Baccalá

lasagne_grilled_eggplant_2

Finally there are a lot of good eggplants now…I use to wait this season to prepare one of my favorite recipes: Parmigiana di melanzane 🙂

But I try to fry as less as possible, so I’m not doing it so often 🙂

This is a very good alternative, the grilled eggplants are lighter than the fried ones (although different) and also the ricotta is lighter than mozzarella (cow ricotta is made with whey so it has much less fats than mozzarella).

If you would like you could use some bechamel sauce, but that makes it a bit heavier.

In this case instead of buying an industrial ricotta I opted for a local artisanal Orda, which is a local product here in Hungary, very similar to the ricotta and it’s made with whey too (avoid instead the local tùrò, which is often mistaken as a substitute of the ricotta…

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Lasagne al Pesto

Polenta & Baccalá

lasagne_pesto_1

Do you you have too much pesto at home? 😀 then here it is a good solution 😀

If you love pesto, then you are going to love this recipe. It requires some job, but it’s not too complicated, moreover if you prepare more you can also freeze it, and eat it whenever you want, also as a last minute choice 🙂

It’s possible to add also some mozzarella, or scamorza, or provolone, but I didn’t want to make it heavier, anyway with all this pesto it’s definitely tasty enough 🙂 Moreover, instead of ricotta I used an artisanal orda, which is a traditional Hungarian product very similar to ricotta, since it’s made from whey too.

Let’s see how to do it.

INGREDIENTS (5-6 people):

For the pasta:

  • 300 g flour
  • 3 eggs

For the filling:

For the bechamel sauce:

  • 250 ml…

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Bacon Pesto Mac and Cheese

Welcome to Connor Cooks

I made my first Mac and Cheese last month and I’ve now made 4! Yeah, I’m into it. I didn’t realize how easy Mac and Cheese is to make. From afar, it seemed intimidating and maybe not my first choice for a meal. I never order Mac and Cheese at a restaurant, why would I make it at home?

Boy was I wrong. Homemade Mac and Cheese is next level delicious and hearty. You can make it exactly how you want it to taste. And it’s very flexible. Aka, it’s hard to mess up.

It’s also a great meal when it seems like there is nothing in the fridge to make. That’s really where this recipe started, just looking around the kitchen trying to avoid ordering out. I had some pasta and a lot of a little bit of different cheeses. Making something out of seemingly nothing is delicious and…

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Dark Chocolate & Nut Barks

Zest4Food

By Angelika Hanna

Recipe:

Prep Time: 15 min + 30 min refrigerating time

Cuisine: North American

Author: Angelika Hanna /Zest4Food

Ingredients:

  • Dark chocolate to melt (I used dark chocolate wafers)
  • Any sort of nut of your choice (I used hazelnuts and peanuts)
  • Holiday-themed sprinkles

Instructions:

  1. Place the chocolate wafers in a large heat-safe bowl and place the bowl on top of a medium-sized pot half filled with water.
  2. Heat water over medium-high heat.
  3. Let the chocolate melt, stirring frequently.
  4. When the chocolate is melted, turn the heat off and fold the nuts into the chocolate. (You can do this with the bowl still sitting on top of the pot.)
  5. Spoon the chocolate-nut mixture on a baking sheet and spread evenly using a spatula into a rectangle. (You don’t have to line your baking sheet with parchment paper nor grease it. Once the chocolate is hardened, it…

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No-Bake Rum Truffles

Zest4Food

By Angelika Hanna

These Rum Truffles are a delicious adult treat for the holiday season.

Good news about Rum Truffles is their versatility without losing any of their basic fudgey chocolate-rum flavor. Rum Truffles can be adapted in various ways: Nut-free or with your favorite nut-type. You can be creative in finishing your truffles with a variety of coatings: colorful sugar sprinkles, chocolate sprinkles, shredded coconut cocoa powder, icing sugar, or anything else you come up with.

No-bake, the alcohol stays in the truffle and should not be consumed by anybody who drives afterwards.

The variant I feature in this post is Rum Truffles with walnutchunks and grinded wafer biscuits and coated in cocoa powder and icing sugar.

Recipe:

Prep Time: 30 min

Total Time: 1 hour ++

Yield: 35 (1 inch) truffle balls

Cuisine: World Cuisine (with apparently roots in Denmark)

Author: Angelika Hanna /…

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German Chocolate Truffle Cookies

Zest4Food

The credit for these delicious cookies go to my cousin’s wife Manja in Germany. Manja and her two daughters are avid bakers during the holiday season. They baked 21 different sorts of cookies this year. I saw her photos on FB and these truffle cookies caught my attention. I translated the recipe from German into English and am thrilled to share it with my blog community.

Recipe:

Prep Time: 45 min

BakeTime: 8 min

Rest Time: 1-2 hrs

Cuisine: German

Author: Angelika Hanna /Zest4Food

Ingredients:

For the dough:

  • 2 cups pastry flour
  • A little less than 1 cup icing sugar
  • 2 egg yolks
  • A little less than 9 tbsp unsalted butter
  • 100 g (3.5 oz) marzipan
  • 1 package vanilla sugar

For the truffle filling:

  • 5.4 oz dark unsweetened chocolate to melt (I used Baker’s)
  • A little less than 2 tbsp unsalted butter
  • 1 tbsp…

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