Dessert Archive

« Older Entries
Newer Entries »

Colomba di Pasqua

Posted March 29, 2012 By Adri

Easter Dove Bread

Colomba di Pasqua01-594x640-0920_589


Easter is almost here, and in my house that means it is time to bake Easter Dove Bread – Colomba di Pasqua. As Panettone is to Christmas, so this rich egg bread is to Easter. A traditional yeasted sweet bread, formed (more or less) in the shape of a dove, it is available in the days leading up to Holy Week.

History tells us this bread hails from Milan where, during the battle of Legnano in 1176, two doves alighted on the sacred Milanese carrocio (war chariot). The war chariot carried a massive crucifix dedicated to Saint George, patron saint of Milan, and the doves remained on the chariot until the armies of the Lombard League repulsed Federico Barbarossa, his knights and infantrymen. To honor the end of hostilities and the Treaty of Venice, the women of Milan baked this bread, and the tradition continues to this day. Read more… »

Print Friendly, PDF & Email
18 Comments so far. Join the Conversation
Filed in Dessert, History, Recipes | Tagged: , , , , , , , , , ,

Torta di limone verde e mascarpone, la ricetta

Posted March 16, 2012 By Adri

Lime and Mascarpone Torta – Everything old is new again

Lime Mascarpone Torta-640x383-0357_558

I love this torta – it is light yet satisfying with a tender crust and a lime filling that delivers great citrus flavor without a heavy does of tartness.

For those of you who have a fear of pastry – let me give you a couple of tips. First, start with easy to roll doughs like this one. Known in Italian as pasta frolla (tender crust), this shortcrust is sturdy and tender. Read more… »

Print Friendly, PDF & Email
12 Comments so far. Join the Conversation
Filed in Dessert, Recipes | Tagged: , , , , , , , , ,

Torta di limone verde e mascarpone

Posted March 14, 2012 By Adri

Lime and Mascarpone Torta

Torta Limone Mascarpone-640x585-0347_556

Happy Pi Day! Be irrational today!

March 14 is the day to celebrate π (Pi), the ratio of the circumference of a circle to its diameter. Math nerds and other number enthusiasts celebrate the symbol with all items circular. I celebrated with a Lime and Mascarpone tart. It’s round, and it’s a pie. I have it covered.

3.14159265358979323846264338 …………..

Torta Limone Mascarpone-640x424-0362_557

I have no affiliation with any product, manufacturer, or site mentioned in this article.

Print Friendly, PDF & Email
4 Comments so far. Join the Conversation
Filed in Dessert, Musings, Recipes | Tagged: , , , ,

Crostata al limone

Posted March 12, 2012 By Adri

Lemon Tart

Crostata al Limone-940x475-9755_551

Spring is not here yet, but the profusion of citrus lends such bright notes to food and table, it almost seems it has arrived. Baskets of Meyer lemons, Moro and Sanguinello oranges fill my kitchen counter. It is time to start thinking about Easter desserts, and a crostata al limone would be a welcome addition to any Easter dessert table. I used Meyer lemons, but if you have Eureka, Lisbon, or any of the Italian lemons now available, use them. Read more… »

Print Friendly, PDF & Email
8 Comments so far. Join the Conversation
Filed in Dessert, Recipes | Tagged: , , , , , , , ,

Mardi Gras King Cake

Posted February 18, 2012 By Adri

Mardi Gras King Cake

Well, I’ve never been a Mardi Gras reveler, and until today I had never made a King Cake. But Noelle Carter’s recipe in last Thursday’s LA Times Food Section was a temptation I could not resist. And why should I? After all, Mardi Gras, Fat Tuesday, the great day of indulgence, is upon us.

King Cake season runs from Twelfth Night to Ash Wednesday and comes to us from the Catholic tradition and believe it or not, ancient Rome. The cake represents the Three Wise Men who brought gifts to the infant Jesus; baked in each King Cake is a small charm, most commonly a baby representing the infant Jesus. Less often seen in America is a charm depicting a King wearing a crown. The notion of this trinket has its origins in the ancient Roman Saturnalia banquets where beans were used to elect the King of the Feast. The rite continued, but over time, the voting gave way to the bean (and later a small trinket) being baked into a celebration pastry, and the old gods gave way to the new. Read more… »

Print Friendly, PDF & Email
16 Comments so far. Join the Conversation
Filed in Dessert, History, Musings, Recipes | Tagged: , , , , ,

Latte alla Portoghese al Caffe e Cioccolato

Posted February 12, 2012 By Adri

Espresso and Chocolate Creme Caramel

Creme Caramel 01b

I have a thing for custard desserts. And caramel. And coffee. And somehow lately I have had a craving for chocolate. So there you go, as my sister Toni often says. And if you looking for a Valentine’s Day dessert, this is it.

Chocolate and Coffee

In its simplest form, flavored with vanilla only, this is a classic dessert, one everyone ought to have in their repertoire. Known as Latte alla Portoghese (after the exiled Jews who left Spain through Portugal and brought this to Italy), Crema caramella, Creme caramel, Creme renversee au caramel and Flan, it seems everyone makes this. Little wonder, I say. Read more… »

Print Friendly, PDF & Email
4 Comments so far. Join the Conversation
Filed in Dessert, Recipes | Tagged: , , , , , , , , , , , , , , , ,
« Older Entries
Newer Entries »
Content Protected