All Posts By: NANCY DeLUCIA REAL

For me, the most comforting part of a holiday is when I start my day with a great cup of coffee and a delicious breakfast. This Thursday (Thanksgiving Day), have your family wake up to these luscious pumpkin-walnut pancakes. Add some pure maple syrup and enjoy the moment. Happy Turkey Day!

Prep time: 10 minutes
Cook time: 10 minutes
Makes: Six to eight 5-inch pancakes

Ingredients:
1 large egg
1 cup plus 2 tablespoons milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/4 cup canned pumpkin
3 tablespoons chopped walnuts
1 tablespoon granulated sugar
1 tablespoon brown sugar
1 cup plus 1 tablespoon unbleached, all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
Dash ground nutmeg
100% pure maple syrup (any brand)

1. In a 2 or 3-quart mixing bowl, combine the egg, milk, oil, vanilla extract, pumpkin, walnuts and the sugars.

2. Using a wire whisk or a fork, mix until ingredients are uniform.

3. Stir in the remaining ingredients – do not overmix.

4. On medium-high setting, heat a non-stick skillet (or a pancake griddle).

5. Once the skillet or griddle is heated, lower the setting.

6. Butter the skillet or griddle.

7. Immediately add 1/4-cup of the pancake batter onto the skillet or griddle, letting it spread to a 5-inch circle.

8. Continue forming 5-inch pancakes, leaving a one-inch space in between each one.

9. Cook the pancakes for about 2 minutes per side or until underside is light golden brown when lifted with a spatula.

10. Immediately serve the hot pancakes with pure maple syrup.

Note: Dollar-size pancakes are shown in photograph.

Text and Photograph ©2013 Nancy DeLucia Real

Every year, in early November, quince fruit is in season. This is what it looks like:

What shall we make of all this quince? On my end, I’m changing up the usual condiment of “cranberry sauce” served with Thanksgiving turkey. Instead, I’ll make Quince Preserves. In Spanish, this is known as dulce de membrillo. The Spaniards have long been experts at making dulce de membrillo . Of course, they didn’t get the turkey until after Columbus went back and forth a few times from America to Europe.

However, we’ve got both the bird and the quince. Delight and surprise your guests this year when you serve Quince Preserves alongside that yummy turkey. Happy Thanksgiving!

Active prep time: 40 minutes (for cooking the quinces) & 45 minutes (for cooking the strained fruit with sugar)
Inactive prep time: 45 minutes (cooling time)
Makes: 1 to 1-1/2 cups preserves

Ingredients:
3 large quinces
1-1/2 to 1-3/4 cups organic, granulated, unbleached sugar

1. Place quinces in a 5 to 6-quart sauce pot, covered with cold water.

2. Cover sauce pot and bring quinces to a boil.

3. Simmer for 30 to 40 minutes or until the quinces are tender – test by inserting a pointed knife into center of one fruit.

4. When tender, drain and cool the quinces for about 45 minutes.

5. When quinces are completely cool, peel and quarter them.

6. Remove seeds and finely grind the quince fruit in a food processor.

7. Transfer the processed quince pulp through a sieve.

8. Place the strained quince pulp in a heavy-bottomed skillet or sauce pot.

9. Add 1-1/2 to 1-3/4 cups sugar to the quince pulp in skillet or sauce pot and mix with a wooden spoon.

10. Cook the quince-sugar mixture over lowest heat setting for about 30 to 45 minutes, stirring occasionally, until it becomes thickened.

11. Pour the quince paste into a heatproof glass jar or bowl and cool. Serve or cover tightly and refrigerate.

Note: Quince paste keeps for 2 to 3 weeks in refrigerator. Serve with turkey. Alternatively, as an appetizer, quince paste can be served alongside cheese and wine.

Text and Photograph ©2013 Nancy DeLucia Real

Today, I bought fresh broccolini at a local farmers’ market. After cooking it for a few minutes, I decided to add it to some fusilli (Italian for “corkscrew pasta”). With a little extra virgin olive oil, salt and pepper, it turned out to be quite good – especially with Hot Calabrese Pepper Preserves (previously published on this website on October 18). This pasta dish is simple but good – enjoy.

Prep time: 15 minutes
Serves: 4 to 6

Ingredients:
12 to 16 ounces fresh broccolini, boiled to desired tenderness and drained
Extra virgin olive oil, to taste
Salt and ground black pepper, to taste
1 pound fusilli or other short pasta variety
1 teaspoon salt

1. Transfer the drained and cooled broccolini to a large serving bowl.

2. Stir in some extra virgin olive oil (about 1/4 cup), salt and pepper, to taste. Set aside.

3. Meanwhile, bring a 4-quart sauce pot filled with water to a boil.

4. Add the fusilli or other short pasta variety to the boiling water, 1 teaspoon salt and stir.

5. Cook, uncovered (medium-high heat), stirring occasionally, for 8 to 10 minutes, until pasta is al dente or crunchy-tender. Different types of pasta will vary in cooking times).

6. When pasta is cooked, drain and add it to the serving bowl with broccolini.

7. Toss the pasta and broccolini. Taste and adjust seasonings, including the olive oil level.

8. Serve immediately.

9. Ask guests to add some Hot Calabrese Pepper Preserves and/or some grated Parmigiano Reggiano or Pecorino Romano cheese to their individual pasta bowls.

Text and Photograph ©2013 Nancy DeLucia Real

Do you usually crave something sweet with that afternoon coffee, cappuccino, latte or tea? If you’re like me, then you want sweets at all hours of the day. I created these healthy treats in an effort to avoid dairy products, eggs and sugar.

The moist texture of these bars is derived from the maple syrup and honey. Cranberries, walnuts, cinnamon and nutmeg are added to make these bars scrumptious, healthy and vegan. Serve these Fruit n’Nut Oatmeal Bars to your kids – guilt-free!

Prep time: 8 to 10 minutes
Bake time: 25 minutes

Ingredients:
2 cups quick-cooking oatmeal
1 cup all-purpose, unbleached flour
1/4 teaspoon salt
1/2 teaspoon baking soda
3/4 teaspoon cinnamon
Dash grated nutmeg
1/2 to 3/4 cup dried cranberries
1/2 cup chopped walnuts
1/2 cup safflower oil (this can be substituted with canola or sunflower oil)
1/2 cup pure maple syrup
1/4 cup honey
1 teaspoon vanilla

1. Preheat oven to 350°F. Grease and flour an 8 X 8-inch baking dish (alternatively, you can use a rectangular dish measuring approximately 7 X 10 inches).

2. In a 3 or 4-quart mixing bowl, combine the oatmeal, flour, salt, baking soda, spices, cranberries and walnuts.

3. Make a well in the center of the dry ingredients.

4. Add the oil, maple syrup, honey and vanilla to the well in center of the dry ingredients.

5. Mix thoroughly and transfer mixture to the greased baking dish.

6. With your hand, pat down the mixture so that it is even from center to sides of baking dish.

7. Transfer the baking dish to a rack positioned in center of oven.

8. Bake for 25 minutes or until the oatmeal mixture looks golden brown.

9. After 25 minutes, transfer the baking dish to a counter to cool.

10. When completely cool, cut bars to measure 2 X 2 inches and serve.

To store in refrigerator: transfer Fruit n’ Nut Oatmeal Bars to a glass or plastic container with a tight-fitting lid. The bars will keep, refrigerated, up to two weeks.

To freeze: transfer Fruit n’Nut Oatmeal Bars to double, plastic, freezer bags and seal completely. The bars will keep, frozen, up to one month.

Text and Photograph ©2013 Nancy DeLucia Real

Vegetarian fritters have been made in Mediterranean countries for centuries. Made with simple ingredients such as leeks, breadcrumbs, eggs and parsley, these fritters will stand out when you serve them as a side for your Thanksgiving turkey!

Prep time: 50 to 60 minutes
Makes: 12 to 14 fritters

Ingredients:

4 large leeks, sliced into ½-inch thick rounds (dark green stems discarded)
2 teaspoons salt (to add to boiling water to cook leeks)
3 large eggs, beaten with a fork
1 teaspoon salt
Dash each ground nutmeg and black pepper
1/3 cup fresh, Italian, flat-leaf parsley, slivered
1 to 1-1/2 cups breadcrumbs (dry or made from week-old bread)
Vegetable or light olive oil, for frying

1. Bring a 2 to 3-quart pot of water to a boil. Stir in 2 teaspoons salt.

2. Add the leeks to the salted, boiling water.

3. Cook leeks for 3 to 5 minutes or until just tender.

4. Drain leeks in a colander and transfer them to a bowl.

5. Using shears, cut the leeks to make 1/2 to 3/4-inch pieces; set aside.

6. In a large mixing bowl, combine the beaten egg with the salt, nutmeg, black pepper and parsley.

7. Stir in the leeks and 1 cup of the breadcrumbs.

8. The mixture should amalgamate. If it is too wet, gently stir in the remaining breadcrumbs.

Fry the Fritters:

1. Heat enough oil in a 12-inch skillet so that the oil is 1/4-inch high.

2. As the oil heats up, with your hands, form 2-inch patties, slightly flattened.

3. Gently put each patty into the hot oil, standing back to avoid splatters.

4. Fry the fritters on medium-high until the undersides look light golden brown – about 2 minutes.

5. Using a black spatula and fork to assist the turning, turn the fritters over.

6. Cook the second side of the fritters for 2 minutes or until they are light golden brown.

7. Transfer the fritters to a plate lined with paper towels.

8. When all fritters are done, transfer them to an oven-proof baking dish (do not line it with paper towels). Cover the dish with aluminum foil.

9. Right before serving time, warm up the leek fritters, covered with aluminum foil, in a preheated 350°F oven for 15 minutes.

10. Garnish with parsley or basil sprigs and serve.

Text and Photograph ©2013 Nancy DeLucia Real