NANCY DeLUCIA REAL - The Kitchen Buzzz

Raspberry Panna Cotta

In Desserts, Creams & Sauces On February 7, 2024 0 Comments

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Prep time: 15-20 minutes
Makes: 8 servings

January came and went (it was diet month, remember?). Now that we’re in February, Valentine’s Day celebrations rule! I brainstormed re: recipes and I finally came up with this luscious Raspberry Panna Cotta. Enjoy!

Ingredients:
1/4 cup cold water
2-3/4 teaspoons Knox unflavored gelatin (for a less “firm” dessert, reduce this to 2-1/4 teaspoons)
6 ounces fresh raspberries
1 cup heavy whipping cream
1-1/8 cups milk (whole or reduced-fat*)
2/3 cup granulated sugar (white or non bleached)
1/2 teaspoon vanilla extract
24 fresh blueberries (for garnish)
8 small sprigs fresh mint leaves

Directions:
1. In a 6-ounce glass bowl or cup, combine the water and gelatin. Stir and set aside.

2. Meanwhile, in a blender, puree the raspberries; strain the puree through a fine-mesh sieve into a bowl. Set aside.

3. Combine the heavy whipping cream, milk, pureed raspberries, sugar and vanilla extract in a 4-quart sauce pot.

4. Set the sauce pot over medium-high heat and bring the mixture to a boil.

5. As soon as the mixture boils, remove sauce pot from heat.

6. Using a wire whisk, stir the gelatin into the raspberry-cream mixture; whisk until the gelatin dissolves.

7. Divide the Panna Cotta mixture evenly among 8 ramekins.

8. Cover each ramekin with plastic wrap and set in refrigerator 3 hours to overnight.

9. At serving time, garnish the Panna Cotta with fresh blueberries and mint leaf sprigs.
*NOTE: Low fat or nonfat milk may be too “thin” for this recipe.
Text & Photograph ©2024 Nancy DeLucia Real

Zucchini “Pasta”

In Meats On January 22, 2024 0 Comments

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Prep time: 5 minutes (after you make your favorite sauce)
Makes: 2 servings

In January, most of us have the post-holiday blahs and we’re thinking, “OMG, I gained 5 pounds over the holidays”.

Maybe we’re eliminating rich foods and carbs, but it doesn’t mean we have to give up delicious flavors, right? So why not make this zucchini “pasta”? Zucchini is a water veggie; one cup sliced zucchini = 19 calories! Need I say more?

Ingredients:
16 ounces (1 pound) zucchini, precut into “spaghetti”
3/4 teaspoon salt
Tomato sauce or other sauce (prepared ahead)
Grated Parmigiano Reggiano or Pecorino Romano cheese
Dried crushed red pepper (this is hot/spicy)

Directions:
1. In a 4-quart saucepot, bring water to a boil.

2. Add the zucchini to boiling water with 3/4 teaspoon salt.

3. Boil 1 to 2 minutes, until “al dente” or “crunchy-tender”.

4. Drain the zucchini in a colander.

5. Return the zucchini to saucepot and add 1 or 2 ladles of tomato sauce or your favorite sauce and stir.

6. Serve the zucchini “pasta” immediately; top with grated cheese and crushed red pepper (optional). Enjoy this delicious “pasta” with a glass of wine!
Text & Photograph ©2024 Nancy DeLucia Real

Kalamata & Black Olive Tapenade

In Appetizers / Starters On December 21, 2023 0 Comments

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Don’t you just love starter dips, hummuses and tapenades? Since you can make them a day ahead, they’re easy to make and practical. Enjoy this quick and delicious tapenade during the holidays and whenever…. Happy Holidays to All!

Ingredients:
3/4 cup kalamata olives, pitted
3/4 cups black olives, pitted
2 garlic cloves, chopped
1 tablespoon capers, drained & chopped
4 anchovy fillets
6 dried small figs (preferably Calmyra varietal)
1/4 cup olive oil
Crackers, mozzarella balls (bocconcini) or other cheese, cranberries or nuts.

Directions:

1. In a food processor, combine the olives, garlic, capers, anchovies, figs and olive oil.

2. Pulse-blend until the tapenade is pureed but still a little coarse in texture.

3. Taste and, if needed, add salt. You may not need salt due to the anchovies.

4. Serve immediately with your favorite crackers, mozzarella balls, cranberries and/or nuts.

5. Alternatively, store in a glass or porcelain bowl, covered tightly with plastic wrap in refrigerator, and serve within 1 to 2 days.

Text & Photograph ©2023 Nancy DeLucia Real

Chocolate Drizzle Cookies (pumpkin)

In Cookies, Candies & Sweets, Holidays On November 11, 2023 0 Comments

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Prep time: 15 minutes
Bake time: 13 to 18 minutes
Makes: 24 cookies

It’s lots of fun to prepare festive desserts but when your crowd keeps growing before the day of, you may need to add a sweet treat here and there. This year, along with my pies on Thanksgiving Day, I decided to make these soft pumpkin cookies. And check out that chocolate drizzle (photo is on FB/TheKitchenBuzzz and Instagram/TheKitchen Buzzz). Looks like they’re from a bakery, right?

Chocolate Drizzle Cookies are easy and quick to make. Enjoy them on Thanksgiving Day!

Ingredients:
2-1/2 cups all-purpose, unbleached flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1-1/4 cups granulated sugar
1/2 cup unsalted butter (1 stick), room temperature
1 cup pureed, canned pumpkin
1 large egg
1 teaspoon vanilla extract
3/4 cup semisweet chocolate chips

Mix & Bake the Cookies:
1. Preheat oven to 350°F. Line two 18 X 12-inch baking sheets with parchment paper; set aside.

2. In a 6 to 8-cup bowl, combine flour, baking powder, cinnamon, cloves, nutmeg and salt; set aside.

3. In a separate 10-cup bowl, beat sugar with the softened butter until mixture is uniform.

4. Beat in the pumpkin, egg and 1 teaspoon vanilla extract until well-blended.

5. Gradually (a little at a time) add the flour mixture, beating well after each addition.

6. When dough is mixed and uniform, drop it by rounded tablespoonful onto prepared baking sheets, spaced 2 inches apart (12 per baking sheet).

7. Set cookie sheets with cookie dough on top and bottom oven racks; bake for 7 minutes.

8. After 7 minutes invert the baking sheets on oven racks (top to bottom and bottom to top); bake for an additional 6 to 7 minutes.

9. After 6 to 7 minutes, check top of one cookie. If it springs back and feels almost solid, the cookies are done. If tops are too soft and your finger leaves an indentation, bake the cookies for an additional 3 to 5 minutes.

10. Make sure the bottoms are golden brown and do not become dark brown.

11. When done, set the baking sheets with cookies on a rack on counter to cool to room temperature.

Melt & Drizzle the Chocolate:
1. Place the chocolate chips in a double boiler with at least 1-1/2 inches of water in pot,

2. Bring water to a boil; melt and stir the chocolate chips until completely melted.

3. Immediately dip a fork in the melted chocolate and drizzle a cookie. Repeat with remaining cookies.

4. Serve cookies on a flat platter. Alternatively, if making the cookies a few days ahead, when chocolate drizzle has hardened, gently place each cookie in gallon-size double Ziploc bags.

5. Seal bags completely and freeze. On the day of serving, remove cookies from freezer and place them on a flat platter for approximately 2 hours. Serve.
Text & Photograph ©2023 Nancy DeLucia Real

Fun Halloween Pie

In Desserts, Creams & Sauces, Holidays, Pies & Sweet Tarts On October 12, 2023 0 Comments

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Prep time: 10 minutes
Bake time: 15 minutes at 425°F and 45 minutes at 350°F
Makes: One 9-inch pie

Every year, pumpkin pies can become redundant, routine and plain boring, right? This year, for Halloween, I decided to change the “look” of my pumpkin pie by adding some decoration to it. I hope you make this Halloween pie – it’s so easy and fun!

Ingredients:
Ready-made, frozen pastry for one 9-inch pie (thaw per manufacturer’s directions & set in a 9-inch pie plate)
2 large eggs
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground pumpkin pie spice
1/2 teaspoon salt
One can (16 ounces) pureed pumpkin
One can (12 ounces) evaporated milk
Halloween pumpkin face sticker decorations
ready-made whipped cream

Directions:
1. Set oven rack in middle of oven; heat the oven to 425°F.

2. Using 2-inch wide aluminum foil strips, cover edges of pastry in pie pan.

3. With a fork, poke a few holes in bottom of pastry; set aside.

4. In a blender, combine the eggs, sugar, spices, salt, pureed pumpkin and evaporated milk.

5. Blend until ingredients are combined and look uniform; set aside.

6. Pour the blended, liquid ingredients in pie pan.

7. Gently transfer the filled pie pan to a rack set in middle of oven.

8. Bake for 15 minutes. After 15 minutes, lower oven temperature to 350°F.

9. Bake for an additional 30 minutes. During last 5 minutes of baking, carefully remove and discard the aluminum foil strips.

10. After 30 minutes of baking, using oven mitts, carefully transfer the pie to a cooling rack or wooden board. Let pie cool completely.

11. When pie is cool, refrigerate it for 3 hours or overnight.

12. At serving time, decorate the pie by transforming it into a pumpkin face!

13. Set it on table for all to admire. When ready to serve, remove stickers, slice the pie and serve on individual plates.

14. Garnish each slice with whipped cream. Enjoy!
Text & Photograph ©2023 Nancy DeLucia Real