Best when mellowed for days before serving Serves 12 6 large eggs (pasteurized eggs be substituted for raw) 1/2 cup sugar 1/4 teaspoon salt 2 cups heavy cream, whipped 2 cups bourbon 1/2 cup dark rum grated nutmeg for garnish In a large bowl, beat eggs with electric...
When we were kids, Grandmom called these “anisette toast.” In the last ten years, with the coffee-house craze, “biscotti” are suddenly a huge success. The anise (licorice) flavor makes it a great dipper. 1/2 cup (1 stick) unsalted butter, softened 1 1/2 cups sugar 3...
Good cannolis are truly hard to find. If you can buy good fresh ricotta and good candied citrus zest, and if you stuff them only when you are ready to eat them, then you will enjoy a crisp and delicious cannoli. If you skip any of the details in this recipe, it will...
3/4 cup olive oil 1 cup diced onion 4 garlic cloves, minced 6 anchovy fillets chopped (don’t worry, you won’t taste them) 1/4 cup dry white wine 4 cups hand-crushed, canned imported San Marzano Italian plum tomatoes with juice 1 cup black Kalamata olives, pitted 2...
