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Quaresimali – Chunky Almond Biscotti for Lent
Nobody does Easter like the Italians. From chocolate fantasy eggs and wonderful cookies to the famous Pastiera, celebration foods abound. Lent, or Quaresima as it is known in Italy, is the period from Ash Wednesday to Easter, a time of self-enforced culinary deprivation during which cucina magra, or the consumption of lean food, is the order of the day. This extends all the way to dessert. However, Italians have found plenty of ways to enjoy their treats during the Lenten season, and Quaresimali, a traditional cookie, is but one. Each region, each town, every bakery and every nonna has a unique rendition of this cookie. From tooth-breakingly hard and desperately in need of a dunk, to the delicate cocoa meringue alphabet cookies of Florence, these cookies are found throughout the country. Read the remainder of this entry »
Poached Oranges with Solerno Liqueur
This is the time of year for feasts, really big feasts, but even the grand gourmands among us need a respite. If you are looking for a light but elegant dessert to close your holiday meal, try this most typical Italian dessert. Poached oranges, chilled, served in their syrup and topped with candied orange peel and Solerno are a snap to make, and can be made the day before you plan to serve them. What more could you possibly ask for? Oh, and about the Solerno – my favorite orange liqueur, it is distilled from Sicilian blood oranges and is just perfect here, its clean citrus flavor and alcoholic bite tempering the sweetness of the sugar syrup. If you do not have any Solerno, substitute Gran Marnier, Triple Sec or Cointreau. Read the remainder of this entry »