Go Nuts

Skip the crowds and head to the kitchen to finish your holiday shopping. These nuts are the perfect solution to last-minute gift giving. Fill old jelly or mason jars, wrap a piece of fabric over the top and tie it up with a pretty ribbon. Happy holidays!

Jennie's Cocoa Candied Nuts
Makes 3 cups
One taste and you'll be glad to know this recipe can easily be doubled or tripled. You can even swap cumin or curry for the paprika for a Middle Eastern spiced treat.

½ cup brown sugar
½ cup granulated sugar
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon sweet paprika
2 Tablespoons cocoa powder
1 large egg white, at room temperature
1 Tablespoon cold water
One pound assorted nuts

1. Preheat oven to 300ºF. Line two rimmed baking sheets with parchment paper; set aside.
2. Add the sugars, salt, cinnamon, paprika and cocoa to bowl of the food processor attachment of your Cuisinart Stand Mixer. Pulse until there are no chunks remaining.
3 .In a large bowl, whisk egg whites and water until frothy but not stiff. Add nuts and stir to coat well. Sprinkle sugar mixture over nuts and toss, or stir with a rubber spatula, until evenly coated.
4. Divide nut mixture onto prepared baking sheets. Bake for 30 minutes, stirring halfway through. Let cool for a few minutes; break up any large pieces. Store in an airtight container in a cool, dry place, for up to two weeks.

Longing for Springtime

Periodically a dish comes along that's the talk of the town, garnering praise from coast to coast. In the case of romesco, that adoration spans continents. A traditional sauce from the Catalonia region of Spain, the recipe for romesco varies from family to family. The one common thread is its use in the spring onion feast called a Calçotada during the spring. Calçots, similar in taste to young spring onions, are charred over an open fire, then dipped into romesco and eaten.

Spring may be a ways off, but romesco's robust flavor is matched by its versatility. It's the perfect condiment for roasted meats and fish, or simply served with toasted slices of bread, securing its place on your menu year-round. Keep your pantry stocked with the necessary ingredients and you'll be ready to greet guests or dress up dinner in less than 30 minutes.

Recipes vary widely in both preparation and ingredients. I decided to combine the best of techniques and ingredients and streamline it for busy moms. Almonds are a must in all romesco recipes but it's the type of almond that makes the difference. Marcona almonds, native only to Spain, are worth the trip, and hefty price tag, to your local specialty food shop. They're tenderer than American cultivated almonds and have a milder, nutty flavor. The other key ingredient is Nora peppers, again native to Spain. They are sweet, earthy, and intense, adding an incomparable flavor. You can find them online at La Tienda and Amazon. I was lucky enough to find them in my local specialty shop, Stinky Bklyn, on Smith Street in Carroll Gardens. 

As for technique, using sun-dried tomatoes saved me time from roasting fresh ones in the oven. Same goes for using jarred, roasted red peppers (De Lallo makes a great roasted red pepper that's plump and packed in it's own juice not drenched in oil). Once you make your first batch of romesco, there's no looking back. The flavor will linger on your tongue, leaving you wanting just one more bite. Thankfully it's as quick to make as it is to eat!

Romesco Sauce
Makes about 2 cups
Using a standard toaster is fine for preparing the bread. If you don't have a hearty white bread on hand, the "filling" from a baguette works well too.

½ ounce Nora peppers (about 2 peppers)
2 cloves garlic
¼ cup Marcona almonds
¼ cup hazelnuts, toasted and skins removed
1" thick slice of hearty white bread, crusts removed & toasted
6 sun-dried tomatoes, drained
½ cup roasted red peppers, drained
2 Tablespoons sherry wine vinegar
1 teaspoon sweet paprika
½ teaspoon sea salt
¼ cup extra-virgin olive oil

1. Bring one cup of water to a boil; pour over peppers and let stand for 15 to 20 minutes, or until softened. Remove stem and seeds; set aside.
2. Add garlic, almonds, hazelnuts and bread to the bowl of the food processor attachment of your Cuisinart Stand Mixer; process until coarsely chopped.
3. Add tomatoes, Nora and roasted peppers, vinegar, paprika and salt. Process into a rough paste. With processor on medium speed, slowly pour olive oil through the feed tube and process until all ingredients are just combined. May be prepared 1 day in advance, chilled then brought to room temperature before serving.

Gifts from the hearth

Treat your friends and family to an edible trip around the world with the December/January issue of Working Mother. My crew had fun hanging in the test kitchen and sampling goodies inspired from classic cookies originating in the UK (apricot & raisin studded Cider Fruit Squares), Germany (Lebkuchen, dark chocolate-dipped spicy meringues) and France (rich, pistachio flecked Sables).

Skip the shopping crowds this holiday season and spread the love one cookie at a time!

Ricotta Pumpkin Fritters

Here's a sneak peak on an upcoming Cuisinart post. It was nspired by the zeppoles I grew up eating at many a street fair and the abundance of pumpkin I've been roasting for my six-month old.

"I'd been thinking about ricotta fritters lately. The Italian shop near my house makes it fresh and the taste is nothing like the packaged brands I grew up eating. The grains are creamy and sweet enough to eat by the spoonful. I wondered how pumpkin would taste in these light and airy pockets of fried dough. Pumpkin pie seasonings managed to work their way into the recipe, with a hint of nutmeg and cinnamon. The results were delicious and while you'll want to eat them everyday, they're perfect for serving at a holiday cocktail party either as a savory starter with a spicy tomato relish or sprinkled with confectioner's sugar for dessert."

Golden Ricotta Pumpkin Fritters
Makes about 24 large or 48 small fritters

Homemade pumpkin puree lends a depth of flavor to this recipe. See the note below for making your own. These fritters cook up quick and are best served hot, so wait until guests start arriving to make them.

1 1/2 cups all-purpose flour
3 Tablespoons granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
Pinch of freshly grated nutmeg
8 ounces ricotta cheese
1/2 cup pureed pumpkin
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
Canola oil, for frying
Confectioner's sugar, for garnish

1. Fill a heavy-bottomed deep saucepan halfway with canola oil. Heat the oil to 375 degrees.
2. Meanwhile, whisk the flour, sugar, baking powder, salt and spices together in a medium bowl. Set aside.
3. Add the ricotta cheese, pumpkin, eggs and vanilla extract to a medium bowl. Beat with a fork until mixed well. Pour over flour mixture and stir until wet and dry ingredients are incorporated, being careful not to overmix.
4. Drop a scant tablespoon of the mixture at a time into the heated oil (or 1 teaspoon if you're serving as an hors d'oeuvre). Fry until light golden brown, about 30 to 45 seconds on each side (less for smaller ones). Drain on a parchment lined baking sheet.
5. Pile drained fritters on a platter and sift powdered sugar over the top if serving for dessert.

PUMPKIN PUREE: Cut a small pie pumpkin (also called sugar pumpkins) in half, scoop out the seeds and place cut side down on a rimmed baking sheet. Bake at 400º until flesh is tender when pierced with a fork, about 30 to 40 minutes depending on the size. Let cool completely, then scoop out flesh and add to the work bowl of the food processor attachment of your Cuisinart Stand Mixer. Process until smooth.

In Season

Nothing screams summer like the arrival of squash and fresh zucchini blossoms.  This picture was taken at the legendary Rialto market in Venice last year but you can enjoy equally delicious bounty at your local Greenmarket.  My husband, daughter and  myself have been enjoying zucchini and potato frittatas made with eggs from Grazin' Angus Acres.  They're at the Carroll Gardens farmer's market every Sunday.

Visit the Cusinart Stand Mixer blog to read about making scrumptious zucchini muffins.  When you're done, pick up some squash and enjoy them in the comfort of your own kitchen. Here's to eating well!

SPRING FORWARD

This month welcomes the arrival of my original recipe feature in Kiwi magazine.  Check out the March/April issue for the simply irrestible and kid friendly Curry Potato Puffs and French Toast Bread Pudding recipes in the Spice it Up article on page TKTK.

Stay tuned in May for Quick Change Dinners in Parenting magazine.  Looking further into the future, my debut as food editor in Working Mother magazine kicks off with June/July issue.