At certain times of the year such as during Holidays or summer vacations, sweet foods and wines are often on everyone’s minds. TasteTV recently had the opportunity to review two wines of this genre from Herzog Cellars:
If you’re looking for a special occasion dessert, try this recipe by author and expert Paola Lovisetti Scamihorn for Rose Del Deserto (Desert Roses) cookies. It includes healthy options based on Paola’s improved version of the classic Mediterranean diet in her cookbook, which she calls The Mamma Mia! Diet.
Preparation time: 20 minutes
Baking time: 10 minutes
Yield: about 35-40 cookies
INGREDIENTS
DIRECTIONS
Preheat the oven to 180°C (350 °F). Cream the butter and sugar in a medium-sized bowl with an electric mixer. Add the eggs and the vanilla extract. Then mix the flour and the baking powder together in a small bowl. Add the flour mixture to the creamed butter and stir in the chocolate chips. Roll teaspoon-sized balls of dough in a bowl of cornflakes. Place the cookies, well-spaced (about 3-4 cm), on a greased cookie sheet and bake for about 10-12 minutes. Remove from pan and cool on a rack. Sprinkle with powdered sugar on top, just before serving.
Note: This recipe makes about 35-40 cookies. If the dough is too sticky, add one or two spoons of flour. You can substitute chocolate chips with other ingredients such as raisins, for an even healthier snack. Store in a airtight container. You can also store the baked cookies in the freezer; before serving, let them thaw at room temperature and then sprinkle with powdered sugar and serve.
ABOUT THE COOKBOOK AUTHORS
Paola Lovisetti Scamihorn is an Italian pharmacist, researcher and food writer. Cooking, eating healthy food and staying active have always been her life-long passions. She has a cooking blog Passion and Cooking, and contributes to several international magazines. She has previously published in Italy Love is Eating, focusing on Italian culinary culture.
Paola Palestini is a biochemistry professor at the Medical School of the University Milano-Bicocca, Italy. Recently, Paola has been actively involved in the promotion of the principles of a healthy diet through conferences and in collaboration with several magazines. She is the author of seventy-six scientific articles published in international journals.
THE MAMMA MIA! DIET
Written by Paola Lovisetti Scamihorn and Paola Palestini
Published by Hatherleigh Press.
If you’re looking for a fast and easy meal, you can’t go wrong with a tasty and organic-sourced frittata.
Recipe provided by True Story
Ingredients:
Makes 4 servings
How to Make Frittatas:
About True Story:
Founded in San Francisco in 2011, True Story Foods believes in a future of food that is a return to what is real and true. True Story believes in a future of food that is a return to what is real and true. A future that is respectful of the source of our food – the soil, the animals, and the farmers. True Story is nurturing a community of family farmers, artisan producers, progressive retailers, and food lovers who are dedicated to this future.
True Story is available nationally in select natural and traditional grocery retailers and Costco. For more information, visit www.truestoryfoods.com.
Rosh Hashanah, the Jewish New Year, is a time for family, friends, and food. Modern food lovers want to keep all of these cherished aspects, while at the same time updating the health-quality of their meals.
Brunch can satisfy many food cravings and is one of the most versatile meals of the day. Celebrity hef Adrianne has created a recipe for a delectably savory casserole that you can whip up this season.
Her sausage, egg and cheese casserole is topped with maple syrup, which adds a signature sweetness to the buttery spice that lies underneath. The casserole itself contains cheese, sausage, egg, onions, peppers, and, of course, bacon.
Buttery, Sausage, Egg and Cheese, Casserole + Maple Syrup
Serves: 8-10
INGREDIENTS:
DIRECTIONS:
Preheat the oven to 350 degrees F. Heat a large skillet to medium high heat. Add butter and sauté green onion, sausages, and bacon for 3-4 minutes. Add bell peppers and onions. Cook for another 3-4 minutes. Set aside. In a large bowl, whisk together eggs, milk, and heavy cream. Add croissants and sautéed mixture. Add shredded cheese and season to taste with salt and pepper. Grease an 8×8 baking dish and pour mixture into it. Bake for 35-45 minutes. Allow to cool. To serve, drizzle with maple syrup.
ABOUT CHEF ADRIANNE CALVO:
Adrianne Calvo is the Executive Chef and owner of Chef Adrianne’s Vineyard Restaurant and Wine Bar, Host of Maximum Flavor Live on NBC’s 6 in the Mix, author of four cookbooks: Maximum Flavor (2005); Chef Adrianne: Driven by Flavor Fueled by Fire (2008); #MaximumFlavorSocial (2014); and Play with Fire (2015), and founder of the Make it Count Foundation. Chef Adrianne’s Vineyard Restaurant and Wine Bar opened in 2007 and offers a varied and rotating menu with something for everyone. Monthly, the restaurant holds its signature event, Dark Dining, where guests are blindfolded for a sensual
If you are looking for a unique twist on a side dish for events and gatherings, this recipe for Chestnut Sweet Potato Salad is one you should try.
Chef Susi Gott, author of Appalachian Appetite cookbook, shares one of her favorite recipes to bring traditional flavor into your home.
Ingredients:
1 gallon sweet potatoes, peeled and cut into ¾-inch dice
2 red onions, diced
3 green peppers, diced
3 red peppers, diced
1 cup stone ground mustard
¾ cup chives, (chopped fine)
1 cup cider vinegar
1½ -2 cups olive oil
Salt and pepper to taste
Preparation:
Heat oven to 350°F. Prepare all the vegetables. Toss the sweet potatoes in a little of the olive oil and oven roast until cooked. Toss the peppers and onion in a little olive oil as well and oven wilt them. While still warm, toss the peppers, onion, sweet potatoes, and mustard together, add cider vinegar. Season to taste and finish with the chives.
ABOUT THE COOKBOOK
Appalachian Appetite features over 100 recipes that represent an innovative take on tradition, with contributions and stories from the mountain region’s most iconic chefs, restaurants, and citizens from Asheville, NC to Nashville, TN.
Find the Cookbook here on Amazon
ABOUT THE AUTHOR
Susi Gott hails from the very depths of Appalachia in Madison County, North Carolina and honed her culinary skills in France, where she resided for over 20 years, earning a diploma in Gastronomy and Taste from the Cordon Bleu and the Université de Reims. As director of the Seasonal School of Culinary Arts, she is passionate about taste and style, and how they extend from our palate into our daily lives. Editor of a dozen cookbooks, and contributor to several compilations, Susi has written extensively on a variety of culinary ventures for diverse publications
PRAISE FOR APPALACHIAN APPETITE
“Appalachian Appetite will indeed whet your appetite for the flavor of the mountains you can taste in the recipes found within, and for the cadence of the ballads which lead you into each chapter.”
—Nathalie Dupree, PBS and Food Network Host, Grand Dame of Les Dames d’Escoffier International, James Beard Award-winning and best-selling cookbook author
“I couldn’t put it down! It’s amazing how much ground this book covers; yes, it’s a cookbook, but it’s a historical, geographic, and cultural guide also… With deep and rich photography, and quality presentation, it’s an extravagant gift.”
—Pat Flynn, Nashville recording artist, songwriter, producer
“Bringing together the region’s music, food, stories, and its great chefs and home cooks from among her vast circle of friends, Chef Gott reveals the glories of Appalachian food.”
—Dr. Jean Haskell, Appalachian Highlands Consulting and co-editor of Encyclopedia of Appalachia
“The most beautiful cookbook ever published—it’s really a work of art.”
—Betsy Janeway, President Emeritus of the Audubon Society