Category:  Holidays

I always thought meringues would be hard to make but they’re not. Classic meringues are simply made with egg whites and sugar.
For these Valentine treats, I combine egg whites with sugar, hazelnuts, melted chocolate and a dash of cinnamon.

While these little guys make an awesome “light” dessert, they’re also great with cappuccino as part of a romantic afternoon snack.

Prep time: 15 minutes
Bake time: 15 to 17 minutes
Makes: 30 to 35 meringues

Ingredients:
6 ounces semi-sweet chocolate chips
3 large egg whites, at room temperature
1/2 cup granulated sugar
1-1/2 cups finely chopped hazelnuts (can be substituted with almonds)
Dash cinnamon

1. Preheat oven to 325°F. Grease and flour two 18X12-inch baking sheets (do not use parchment paper as the meringues will stick to the paper).

2. In a double boiler or in microwave oven, melt the chocolate and set it aside.

3. Meanwhile, in a 4-quart mixing bowl, beat egg whites until stiff peaks form (stand mixer or hand mixer should be set on high speed).

4. Stir in the sugar, one tablespoon at a time until it is all incorporated. The egg whites will look glossy.

5. Using a wooden spoon, gently fold the chopped hazelnuts into the glossy egg whites.

6. Next, gently fold in the melted chocolate.

7. Sprinkle a dash of cinnamon into the meringue mixture.

8. Drop meringue mixture by rounded tablespoons onto the baking sheets, spacing them 2 inches apart.

9. Alternatively, fill a pastry bag fitted with a star tip and form 1-1/2-inch circles on baking sheets, spaced 2 inches apart..

10. Bake 15 to 17 minutes or until meringues look puffy.

11. With oven turned off, allow meringues to cool inside oven for 5 to 7 minutes.

12. Immediately remove meringues from oven and place on a serving platter.

13. Store cooled meringues in double freezer bags up to one month.

Note: If meringues are transferred to counter after baking, they will “fall” and become chewy instead of crunchy.

Text & Photograph ©2011 Nancy DeLucia Real

ENTER OUR KITCHEN, WATCH & LEARN

Every year in December, my thoughts return to Montreal where I spent my early childhood. In Canada, the holiday season was synonymous with my cousins and me enjoying those great snowball fights.

Here in Los Angeles, these delicious Snowballs are made with bananas that are cut into chunks, rolled in sour cream and then in coconut. Rather than throwing these Snowballs at anyone, it’s best to serve them on a festive platter, surrounded by lush, fresh strawberries.

While Snowballs are fun to make, if anyone’s around during the process, these treats will never make it to your holiday table. But if they do, they’ll be the hit of the party – guaranteed!

Prep time: 15 minutes
Makes: 15 snowballs (or pieces)
Serves 4 to 6

Ingredients:
3 ripe bananas
Juice of one lemon or lime
8 ounces sour cream
2 tablespoons Amaretto liqueur
3 cups Baker’s Angel Flake Coconut®
1 quart fresh, whole strawberries

1. Peel and cut the bananas into one-inch chunks (approximately 5 chunks per banana).

2. Place bananas in a shallow bowl and gently toss in the lemon or lime juice.

3. In a separate, shallow 10-inch bowl, gently stir together the sour cream and Amaretto liqueur; set aside.

4. Place coconut in a separate 10 or 12-inch shallow bowl and set aside.

5. Using two forks, lightly coat each banana chunk with the sour cream mixture followed by the coconut (roll each banana chunk in the coconut until it is thoroughly coated and looks like a snowball).

6. Place snowball on a serving platter. Repeat with remaining banana chunks and arrange in a mound on the serving platter.

7. Fan each strawberry by making two vertical cuts into it. Arrange strawberries in a circle around the Snowballs.

8. Refrigerate Snowballs up to three hours (covered in plastic wrap) or serve immediately.

Text & Photograph ©2011 Nancy DeLucia Real

Last year The Kitchen Buzzz featured Halloween Tombs & Cupcakes made with white chocolate candy and chocolate cake.

This year, our Halloween team shifted from sweet to healthy. Our treats are made with potatoes which are loaded with potassium and vitamin B6. In our test kitchens, we had Moms boil and mash the potatoes. The kids had a blast as they swirled the piping bags onto baking sheets to shape their little Potato Ghosts. Setting the eyes and watching the ghosts “disappear” in no time was the funnest part.

Have fun at your spooky Halloween dinner and stay safe when you go Trick or Treating!

Active prep time: 20 to 25 minutes
Inactive prep time: 20 to 25 minutes
Makes: 16 to 20 potato ghosts

Ingredients:
3 medium-large Russet potatoes (peeled & cut into one-inch chunks)
1 teaspoon salt
1 tablespoon butter or margarine
1/4 to 1/3 cup milk (whole, 2% or 1% milk)
32 to 40 whole, black peppercorns
Plastic piping bag fitted with a large star tip
One large baking sheet, greased & floured

1. Put potato chunks in a 4 to 5-quart saucepot. Cover with cold water and bring to a boil over high heat setting (covered).

2. Uncover saucepot and boil/cook on medium-high heat 9 to 10 minutes or until potatoes are cooked through.

3. Drain drain potatoes completely and return them to the saucepot or place in a mixing bowl.

4. Using a hand beater (or in a stand mixer), beat the potatoes on high.

5. Stir in the butter or margarine and the lesser amount of milk; continue beating until potatoes are smooth and uniform.

6. The potato mash should have a firm consistency as opposed to being too creamy. Taste and adjust salt level, if needed.

7. Set potato mash aside to cool for 7 to 10 minutes.

8. When it is cool, transfer potato mash to piping bag.

9. In a circular motion, pipe a continuous circle on baking sheet, beginning with a 3-inch diameter and tapering up to a point, about 3 to 4 inches high.

10. Repeat until 16 to 20 Potato Ghosts have been shaped.

11. For the “ghost’s eyes”, carefully set two peppercorns in each of the ghosts’ heads.

12. Set baking sheet with ghosts on top oven rack, positioned six to eight inches away from top oven grill element.

13. Broil Potato Ghosts for 3 to 5 minutes or until their tops turn golden.

14. Carefully remove Potato Ghosts with a spatula and serve immediately as a side to meat, chicken or fish.

Text & Photograph © 2011 Nancy DeLucia Real

Cinco de Mayo (Spanish for “fifth of May”) is a holiday that was created by Mexicans living in California. It is not a Mexican national holiday, but instead, commemorates the Mexican army fighting the French at the Battle of Puebla, on May 5, 1862. Although this battle was not a victory for Mexico, Cinco de Mayo symbolizes Mexican heritage and pride.

I’m celebrating this holiday by going to a “fiesta” and contributing these Tabasco Parfaits which combine Tabasco® Spicy Pepper Jelly and the French dessert “parfait”. The pepper jelly’s “bite” adds a nice surprise to the strawberry gelatin and overall flavors. My dessert unites Mexico and France – peace at last!

Active prep time: 20 to 25 minutes
Inactive prep time: 2 hours (chilling in refrigerator)
Makes: 10 parfaits (4 ounces each)

Ingredients:
One 3-ounce box lime Jell-O®
One 3-ounce box strawberry Jello-O®
3 tablespoons Knox® gelatin
1/2 cup cold water
One 10-ounce jar Tabasco® Spicy Pepper Jelly (red label)
One 8-ounce package Cool Whip®, thawed per package directions
10 lime or orange chewy candy wedges (substitute with 10 wedges fresh lime)

1. Place contents of lime Jell-O in a 1-quart bowl and stir in 1 cup boiling water until Jell-O is dissolved. Add 1 cup cold water and stir; set aside.

2. Place contents of strawberry Jell-O in a 2 or 3-quart bowl and stir in 1 cup boiling water until Jell-O is dissolved. Add 1 cup cold water and stir; set aside.

3. Fill 10 glasses or ramekins each with ¼ cup lime Jell-O liquid (glasses or ramekins should look 1/3 full). Place in freezer to set, about 18 to 20 minutes (check after 15 minutes to make sure they do not freeze).

4. Once set, top lime Jell-O with some Cool Whip (to fill the middle third of the glass) and transfer to refrigerator.

5. In a drinking glass, stir together the Knox gelatin and 1/2 cup cold water; let rest 5 minutes. Stir the gelatin mixture and the spicy Tabasco pepper jelly into the strawberry Jell-O.

6. Place the bowl with the strawberry Jell-O mixture in freezer to set, about 20 minutes, or until the Jell-O has thickened and looks lumpy (it should not set completely).

7. Using a 1/4-cup measure, pour the partially set strawberry Jell-O mixture over Cool Whip in each glass, filling it to the rim.

8. Place the parfaits in freezer to set, about 15 minutes; transfer to refrigerator for 1 hour or overnight.

9. Garnish each parfait with a lime or orange chewy candy wedge.

Note: Tabasco® Spicy Pepper Jelly is available at most supermarkets or online at the Tabasco® Country Store – http://countrystore.tabasco.com.

Text and Photograph © Nancy DeLucia Real 2011
“Fiesta” theme decoration by © Amsan, Inc.

Easter Brunch Menu

-Pecorino Asparagus Frittata
-Cherry Tomatoes with Oregano
-Hearts of Palm & Olives
-Italian Sweetbread (la Colomba)
-Easter Chocolates

You’ll love this – of the five food items listed in this menu, you only need to prepare three of them (the sweetbread and chocolates are ready-made). Total prep time is approximately 50 minutes. Imagine spoiling your family and friends with these easy and exquisite foods for brunch next Sunday – Happy Easter!

My Easter foods always include Francesca Sciscente’s (my mom) Pecorino Asparagus Frittata. With sweet ham bits, this traditional Easter morn frittata was usually paired with tomatoes. But I’ve discovered that cherry tomatoes are sweeter and look cuter next to this gourmet egg dish. Prep time for both recipes combined – only 35 minutes! [see recipes below]

Hearts of Palm & Olives, tossed with olive oil, red onion, bell pepper, celery and lemon is a refreshing side to the frittata (found in our Recipes, under “Salads” ).

The easy grand finale: slice a premade Colomba sweetbread, arranged on a platter and surrounded by your favorite chocolates. Serve with coffee, tea or cappuccino. After the grind, this brunch menu is ideal. I can relax now … and so can you!

Prep time: 25 to 30 minutes
Serves: 6 to 8

For the Pecorino Asparagus Frittata:
1 bunch fresh asparagus
3/4 teaspoon salt
2 to 3 ounces sharp, imported Pecorino Romano cheese*
4 ounces (about 5 slices) boiled ham (optional)
4 large eggs
6 large egg whites
Freshly ground black pepper, to taste
3 tablespoons extra virgin or vegetable oil

1. Prepare the asparagus – trim 3 to 4-inch stems (white parts) from asparagus bottoms and discard. Cut asparagus into 1/2-inch thick rounds and place them in a 2-quart saucepot.

2. Add enough cold water to cover the asparagus.

3. Place saucepot on burner set on high heat. Cover and bring to a boil.

4. Add the salt and boil 2 minutes, uncovered, or until asparagus is crunchy-tender when pierced with a fork.

5. Drain asparagus and transfer it to a glass or porcelain bowl to cool, 4 to 6 minutes.

6. Meanwhile, prepare frittata ingredients – finely grate the Pecorino Romano Cheese to yield 1/3 cup; set aside.

7. On a flat surface, cut ham into 1/4-inch wide strips and then into 1/4-inch pieces; set aside.

8. In a large bowl and with a fork or whisk, beat the eggs and egg whites with the grated cheese and black pepper until well-blended; set aside.

9. In a 12-inch nonstick skillet, heat the oil. Add the asparagus and ham pieces.

10. Stir fry with a cooking spatula on medium-high heat until the ham begins to turn light golden, about 3 to 4 minutes.

11. Pour the egg and cheese mixture over the skillet ingredients, swirling the skillet around so that the mixture covers entire diameter of the skillet.

12. Reduce heat to low, cover and cook about 7 to 8 minutes, occasionally lifting frittata sides and swirling skillet to let raw egg escape to bottom. Check bottom of frittata by lifting sides with the spatula. When bottom is golden, it is time to flip the frittata over.

13. To flip the frittata, put a large platter over skillet, making sure the platter is large enough to overlap skillet edges by 2 inches.

14. With one hand on platter and the other firmly gripping the skillet handle, make a quick flip. Slide the frittata back into skillet and cook an additional 2 to 3 minutes on low. Transfer frittata to a serving platter and divide into 8 equal wedges.

15. Alternate flipping method: Divide the frittata into four equal pieces and, with the spatula, flip each piece over in skillet.

16. Cook an additional 2 to 3 minutes on low. Transfer to a serving platter and cut each wedge in half (there will be a total of 8 pieces)

*Note: Imported Pecorino Romano cheese can be purchased at Italian grocery stores or international gourmet food stores, such as Trader Joe’s™ and Wholefoods™.

Text & Photographs © Nancy Real 2011 (the Balocco™ Colomba is a brand name – the packaged product was photographed by Nancy Real).