All Posts By: NANCY DeLUCIA REAL

SEE RECIPE FOTO ON FACEBOOK/THE KITCHEN BUZZZ;
INSTAGRAM/THE KITCHEN BUZZZ!

Prep time: 20 minutes
Bake time: 12 – 14 minutes
Makes: 22 to 24 cookies

These cookies are made with freshly-squeezed orange juice and topped with a lime glaze. They’re beautifully decorated with pastel sprinkles – Springtime colors! Serve the cookies as part of a dessert table or by themselves. Happy Spring, Happy Easter!

Ingredients for the Cookies:
2 cups plus 3 tablespoons all-purpose, unbleached flour
1-1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter
3/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 cup freshly-squeezed orange juice

Directions for the Cookies:
1. Preheat oven to 375°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 and salt; set aside.

3. In a separate an 8 to 10-cup bowl, beat the softened butter with the sugar until mixture is creamy and uniform.

4. Beat in the egg and vanilla extract until well-blended.

5. Gradually (a little at a time) and alternately add the flour mixture and orange juice into the butter/sugar mixture, beating well after each addition.

6. Once the cookie dough has formed, set bowl aside.

7. Prepare a small bowl with cold water at your work area.

8. Slightly wet your fingers, grab about 1 tablespoonful of dough and shape into a 3-inch log; form into a circle, sealing it gently, and place it on a cookie sheet.

9. Continue shaping cookie dough circles, until you have set about 12 circles on each sheet, spaced 2 inches apart.

10. Bake in preheated oven for about 7 minutes. After 7 minutes, switch top cookie sheet with lower cookie sheet.

11. Continue baking cookies for an additional 6 to 7 minutes or until edges look golden brown.

12. Remove cookie sheets from oven; place them on a rack or wooden board to cool completely.

13. When cookies have cooled completely, prepare the lemon glaze:

Ingredients for the Glaze & Decoration:
1-1/2 cups powdered sugar
juice from 1 to 2 limes
Pastel-colored sprinkles

Directions for the Glaze:
1. In a 4-cup bowl, stir and beat together the powdered sugar and juice from 1 lime.

2. You should form a smooth glaze with a syrupy consistency. If mixture is too stiff, add juice from an additional half a lime.

3. Using a fork, drizzle glaze over cookies. Immediately top with sprinkles.

4. These cookies can be made 1 to 2 days ahead, set on a serving platter, covered with aluminum foil. Cookies can be kept on a counter at room temperature.
Text & Photograph ©2024 Nancy DeLucia Real

SEE RECIPE FOTO ON FACEBOOK/THE KITCHEN BUZZZ;
INSTAGRAM/THE KITCHEN BUZZZ!

Prep time: 15 minutes
Makes: 4 servings

Don’t know what to do with those celery tops? This recipe infuses celery leaves with aromatic garlic and olive oil. This Italian side dish is great with everything.

Ingredients:
Tops from 2 bunches of farmers’ market celery (leaves and stems up to the stalk’s seam), rinsed, drained & chopped
4 tablespoons extra virgin olive oil
4 whole garlic cloves, peeled
Salt and ground black pepper, to taste

Directions:
1. In a 4-quart saucepot, heat the oil until hot but not smoking.

2. Add garlic cloves to the heated oil and stir-fry until they turn golden brown.

3. When garlic is golden brown, add the chopped celery tops.

4. Stir fry until they’re wilted, about 2 to 3 minutes.

5. Add salt and ground black pepper to taste.

6. If a more tender consistency is desired, stir-fry the celery tops for an additional minute or two.

7. Serve immediately as a side dish to meat, fish or poultry; or enjoy as part of a vegan/vegetarian meal.
Text & Photograph ©2024 Nancy DeLucia Real

SEE RECIPE FOTO ON FACEBOOK/THE KITCHEN BUZZZ;
INSTAGRAM/THE KITCHEN BUZZZ!

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

SEE RECIPE FOTO ON FACEBOOK/THE KITCHEN BUZZZ;
INSTAGRAM/THE KITCHEN BUZZZ!

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

SEE RECIPE FOTO ON FACEBOOK/THE KITCHEN BUZZZ;
INSTAGRAM/THE KITCHEN BUZZZ!