Category:  Holidays

Frosted with chocolate ganache, this flourless cake is absolutely magnifique for February 14th! First, shop for Valentine’s Day decorations. Then, make the cake and enjoy the romance. Happy Valentine’s Day!

For the Cake:

Butter, flour and parchment paper for 9-inch springform pan

7 ounces bittersweet chocolate chips

1 tablespoon rum

1-1/4 sticks unsalted butter

¾ cup granulated sugar

5 large eggs, separated

Four 3-inch wide strips of aluminum foil (for cake assembly)

1 cup ground, unpeeled almonds

Directions:

1. Preheat oven to 350°F oven. Butter a 9-inch springform pan.

2. Place a 9-inch round parchment paper circle at bottom of pan; dust the sides of pan with flour, shaking off excess.

3. Fill a double-boiler pan with about 2 inches of water. Place the double boiler element over the pan and place on stove burner set on high heat.

4. Add the chocolate, rum, butter and sugar to the double boiler. As the mixture heats, stir it with a wooden spoon until it becomes uniform.

5. When chocolate mixture is uniform, remove the pan from heat and allow to cool a little.

6. Meanwhile, in a 2 or 3-quart mixing bowl, beat the egg whites until stiff peaks form. Set egg whites aside.

7. In a separate 1-pint bowl, beat the egg yolks until they are uniform.

8. With a spatula, transfer the chocolate mixture to a 3-quart mixing bowl.

9. Gently stir the beaten egg yolks into the runny chocolate mixture.

10. Stir the ground almonds into the chocolate-egg yolk mixture.

11. Gently fold the stiff egg whites into the chocolate batter, taking care not to mash or deflate the egg whites.

12. When mixture is uniform, transfer it to the prepared spring form pan.

13. Place the spring form pan on a rack positioned in center of oven.

14. Bake the cake for 25 minutes. After 25 minutes, check to see if the center of cake has puffed up. If it still looks sunken and wet, bake the cake for an additional 5 minutes.

15. After 5 minutes, if the cake looks puffed up, insert a knife with pointed tip in center of cake. If knife comes out clean, the cake is done.

16. Transfer the cake to a rack or trivet set on a counter; let it cool completely.

17. When cake has cooled completely, remove the sides of spring form pan.

18. Invert the cake over a platter and gently lift off the pan bottom.

19. Peel off the parchment paper and set cake aside.

MAKE SURE THAT THE CAKE IS COMPLETELY COLD, BEFORE YOU PREPARE THE GANACHE:

For the Chocolate Ganache:

8 ounces semisweet chocolate chips

1 tablespoon rum

1 cup heavy whipping cream

Directions:

1. Place chocolate and rum in a medium glass or porcelain bowl (it should be heatproof).

2. Place cream in a small saucepan over medium heat and bring to a simmer.

3. When the cream has just begun to simmer, immediately pour it over the chocolate in bowl and let it stand 2 to 3 minutes.

4. After 2 to 3 minutes, whisk the chocolate-cream mixture until smooth. Let cool slightly before using. Set aside.

Pour Ganache Over Cake:

1.  Pour the runny ganache over cake, start pouring in center of cake and then pour over rim/sides of cake.

2. Let the ganache forms drips over the cake sides.

3.   Set the cake aside so that the ganache will solidify – about 30 minutes.

4. When the ganache has solidified, cover the the cake with aluminum foil and refrigerate for about 30 minutes.

5. This cake can be made one day ahead and refrigerated.

Text and Photograph ©2014 Nancy DeLucia Real

I learned how to make these mini-cheesecakes when I was 14 years old. The place was Watertown, Massachusetts. And my teacher was a great neighbor and friend, Susan Pallotta.

Since then, these Christmas Cheesecakes have been the hit of all our holiday parties. They’re fun to make and easy to eat. All you have to do is peel off the paper cups and enjoy the mini-cheesecakes.

Btw, let me know if you miss washing the spatula and dessert plates.

Prep time: 35 to 40 minutes
Bake time: 12 to 14 minutes
Makes: 24 mini-cheesecakes

Prepare the Cherry Filling:
One 24.7-ounce jar Trader Joe’s® Dark Morello Cherries in Light Syrup
1/3 cup granulated sugar
2 tablespoons plus 1/2 teaspoon cornstarch
1/4 cup cold water

1. In a 3-quart sauce pot set on a counter, stir together the dark cherries with the syrup and the sugar. Set aside on counter.

2. In a 2-cup bowl, mix together the cornstarch and the water.

3. Using a wooden spoon, gently stir the cornstarch-water mixture into the cherry mixture in sauce pot.

4. Set the sauce pot on a burner and bring the cherry mixture to a boil. Cook on medium-high heat and stir with a wooden spoon until mixture boils.

5. As soon as the cherry mixture comes to a boil, lower the heat to medium. Cook and stir until cherry filling begins to thicken. This will take 25 to 50 seconds.

6. When the cherry filling has thickened, gently transfer it to a glass or porcelain bowl. Cover the bowl and set it aside so that the cherry filling has time to cool.

Meanwhile, make the crust:

Prepare the Crust:
24 holiday muffin paper cups
1 cup graham cracker crumbs or animal cracker crumbs (ground in a food processor)
1/8 teaspoon ground cinnamon
1/2 stick unsalted butter, melted
-OR-
1/2 cup sunflower or safflower oil

1. Preheat oven to 375°F.

2. Divide the paper cups among two muffin baking pans (each one should hold 12 paper cups). Set aside.

3. In a shallow bowl and using a fork, mix together the crumbs, cinnamon and either butter or oil.

4. When mixture is uniform, using a teaspoon, put some crumb mixture into each paper cup.

5. Using the back of an espresso spoon or small teaspoon, press down, into the crumb mixture.

6. Set the muffin pans with paper cups aside while you prepare cheesecakes.

Prepare the Cheesecakes:
Two 8-ounce packages cream cheese, softened to room temperature
3 large eggs
1/2 cup regular or natural cane (unbleached) sugar
2 teaspoons vanilla extract

1. In a 4-quart mixing bowl or in a stand mixer fitted with a bowl, beat together the above ingredients on high speed until mixture is creamy and smooth.

2. Drop 1 tablespoon of the cream cheese mixture over the crumb mixture in paper cups.

3. Set each muffin pan on its own rack in oven.

4. Bake the cheesecakes for 6 to 7 minutes.

5. After 6 to 7 minutes, invert the muffin pans.

6. Bake the cheesecakes for an additional 6 to 8 minutes or until tops look puffed and slightly crack.

7. After baking the cheesecakes, set them IN MUFFIN PANS on a counter to cool completely.

8. When the cheesecakes have cooled completely, lift them out of the muffin pans. To avoid crushing the still-soft cheesecakes, use both hands to grab the paper cups and lift them out.

9. Carefully set the cheesecakes on a serving platter. Cover them with plastic wrap and refrigerate until ready to serve.

10. As soon as the cherry filling has cooled to room temperature, set it in an airtight container. Refrigerate the cherry filling until the cheesecakes are ready to be served.

11. About 2 hours before serving cheesecakes, place 3 cherries on top of each one. Carefully cover the cheesecake platter with aluminum foil and refrigerate.

12. At serving time, remove the aluminum foil and set the cheesecakes on a table.

Note: The cheesecakes and cherry filling can be made up to 2 days ahead and refrigerated.
Text and Photograph ©2013 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

This hassle-free and cost-efficient punch requires very few ingredients. Can’t believe your bloody eyes? Neither will your guests. Happy Halloween and stay safe!

Prep time: Less than 5 minutes
Serves: 8

Ingredients (for kids):
Juice of 4 limes
2 tablespoons sugar
3 cups pomegranate or cranberry juice, chilled
2 liters ginger ale, chilled
2 to 4 drops red food color (optional)
One package plastic Halloween eyeballs

Ingredients (for adults):
Same as above, plus 5 to 6 shots of Vodka (adjust, according to taste)

1. In a small bowl, stir together the lime juice and sugar until sugar is dissolved.

2. Pour the lime juice and sugar mixture into a large punch bowl.

3. Stir in the juice and ginger ale and red food color.

4. For the adult version, add vodka and stir.

5. Decorate punch with plastic eyeballs (they will float) and serve.

Text and Photographs ©2013 Nancy DeLucia Real

Note: The cupcake design was inspired by Wilton Icing Decorations®