 |
| Crunchy Fergolotta enjoyed with some after dinner port
Fregolotta was a word that had never passed my lips until my lovely Lauren told me about it. It’s a lightly sweet, crunchy, nutty, biscuit cookie that is often served at the end of the meal in the Veneto region of Northern Italy.
Now allow me to digress about Lauren for a moment. Beautiful, fair curly haired Lauren has been my business partner at A Simple Cake for the past year and some and one of the best persons to ever happen into my life. She not only is so tremendously talented as a baker and an artist, but she is also an incredibly beautiful person, both inside and out. She and I share a similar passion for food, which has lead to some tremendous discoveries for me- as in the case here.
 Lauren described to me this thin crackery treat and it was all new to me. Fregolotta is not just a treat, but an experience as well. It is meant to be broken at the table and eaten. The hard cookie is balanced on a reserved almond, and then with the back of a coffee spoon, tapped until it breaks into bite size pieces. She told me the story that is was her Mother that makes it in their family.
While traveling through Italy, Betsy Bohl and her husband became enamored with this treat when after each meal it was presented along with the coffee cups. No two restaurants made them the same, which is so typically Italian in my mind. Some more cakey, and some more grainy and powdery. Each baker made it to his or her own taste, following no rules. Betsy returned home and after researching several recipes, changed the balances to get the right texture and taste that suited her.
Thank you to Betsy for sharing her recipe with me, which I believe is an adaption from Lydia Bastianich. Fregolotta is packed with chopped almonds, but it’s the inclusion of corn meal that gives it a unique gritty crunch that is so satisfying.
The recipe called for spring form pans, but I used regular pans and lined the bottom with a paper doily. The cakes slipped out without any resistance. I used 6″ pans and the recipe called for 5″. Due to the way I divided the dough my cakes were a little on the thick side, so next time I would divide them into thinner batches. To transport and package them I would set them in a box, or place a cardboard round underneath to keep it from breaking. Be sure to include a little note on the cracking and almond technique.
 Besty Bohl’s Almond Fregolotta
makes 4 5″ cakes
1.5c toasted almonds, chopped
.75c sugar
1c flour
.75c corn meal
.25t salt
1.5t vanilla
10T butter, softened
1 egg yolk
2T heavy cream
Preheat oven to 350˚. Grease pans and line with parchment or paper doily.
Combine almonds, flour and cornmeal and salt in a bowl.
In a mixer combine the butter and sugar and beat smooth. Add egg yolk and vanilla and stir.
Add butter mixture to the flour mixture and toss together with a fork to blend. It should be crumbly. Add the heavy cream to make a shortbread like dough.
Divide the dough between the pans and press lightly into an even layer.
Bake for approximately 20 mins and then check for doneness. The cakes should be nicely browned and pull away from the sides of the pan
*****************
Though wonderful just on their own, these are also fantastic served with ice cream or fruits. I can see grappa along side these or a nice demi tasse of espresso.
|
{Day 8} Fruit Compotes: Blue & Red Berry Mint and Orange Lavender
I love me some Jam, but I truly adore and delight in compotes. To me they are like the unruly stepchildren of the jam world. Born of the same genetics but never quite pulled themselves together.
What I really love about compotes though is the syrupy texture, and in the case of the berries, a sassier taste from not cooking the fruit into total submission.
Compotes are quicker and easier to make and can be used in a so many fantastic ways. In every circumstance that you would use maple syrup a compote would be great. I use mine on waffles or pancakes, on my morning yogurt, or as is our family Christmas morning tradition, it’s warn berry compote over freshly made blintzes.
But not just for the morning. A jar of compote on hand can be ladled over Angel Food Cake to make a snazzy last minute dessert and, of course, ice cream or frozen yogurt is a natural.
 |
| Orange Compote with Lavender Flowers atop Greek Yogurt |
I’ll tell you a secret too, which is that I pretty much always use frozen fruits. Either directly purchased from the market, or from my freezer bin. I keep a plastic lidded bin in my freezer at the ready. From time to time my fruit loving eyes are bigger than my stomach and fresh berries wait for no one, so as they start to demonstrate their diminishing rein, I’ll toss them into the bin. From there comes smoothies or as in this case, compotes.
The combinations are limitless, but these are my two favorites.
I’m not a fan of canning compotes and feel they are best put up and refrigerated. They should be sooner eaten than later, and you’ll want to.
Orange Lavender Compote
makes ~6 cups
6 large oranges, peel removed and sliced
Juice of the 6 oranges
1 lemon, peel removed and sliced
Juice of the lemon
8 cups water
9 cups sugar
small handful of lavender flowers
In a large heavy bottom sauce pan combine all the ingredients except the lavender.
Bring mixture to boil and simmer for 50 minutes. The volume will reduce by half and the peels will become tender.
Add lavender flower and simmer 5 more mins.
When cool transfer to clean jars and store in the fridge. Keeps for 5 weeks.
Blueberry and Red Raspberry Compote with Mint
makes ~8 cups
5c blueberries
4c red raspberries
1c lemon juice
8c sugar
1 bunch fresh mint, finely chopped
In a large heavy bottom sauce pan combine all the ingredients except the mint
Bring all to a boil and then lower heat and simmer 20-30 mins.
You can test the compotes readiness by chilling a plate in the freezer. Drop a small amount of syrup on the plate and tilt. Run your finger through the drip. If it holds and leaves a clean swipe, it’s ready.
Compote should be on the syrupy side and not too jammy, but there does need to be a fair amount of viscosity.
Remove the compote from the heat and allow to cool 15 minutes, then stir in fresh mint.
As the compote continues to cool give it a stir to draw out and incorporate the mint flavor.
Transfer cooled compote into clean jars and store in fridge. Keeps for 3 weeks.
{Day 7} Good Cheer: The Gift of Fine Drinking
Cocktails on the ready! If you’ve been following along you would have heard me refer to a few drinks a comin’ and now here they are. The beauty of these is that the two above are made from the residual syrups made from previous gifts. Ginger Lime Syrup from the Candied Ginger and Cowboy Cocktail is made from the syrup of the Cowboy Candy.
What I’ve done here is take those leftovers and added a thing or two and some booze and made the base of two delicious cocktails. Now all your loved one has to do is add some ice, some lime and a splash of soda or tonic, and they are good to go.
When I first made Cowboy Candy I was left with a pretty fair amount of syrup, perhaps about a quart. It was in the early Fall and it just called out tequila and lime to me. The syrup has not only a heat kick that is fierce, but the vinegary sweetness adds a tremendous balance to the tequila and lime. I’ve been reading a lot lately how bartenders are now finding balsamic vinegar into their cocktails and I now understand why. I invite you to try this just for the experience.
The Ginger Lime Syrup also has a pretty dynamic kick to it too. As a fan of Dark and Stormy’s this is a fantastic syrup to use for that. There is enough sweetness in it to avoid the ginger beer and just add rum and club soda. But I also like Gin and Ginger Tonic, which I did here.
Just be sure to label your concoctions and provide a recipe for the proper ratios.
I just think giving someone ready made cocktails for two can be a real treat for the right person. Especially when you’ve already done most of the work for them.
I also created a Chamomile Cordial, which I paired with biscotti. This came out of my love of Chamomile Grappa which I had the good fortune to have at the end of an outstanding meal at Babbo, Mario Batali’s Restaurant here in NYC. Chamomile is long known for is digestive properties but pairing it with grappa is unusual. The only company that makes it is in Italy and it’s not easy to come by here. The chamomile grappa has a soft mellowness, a slight sweetness to it and the gorgeous aroma of the flowers. I’ve served this to querying guests after a dinner party and so far everyone has been an immediate fan.
Though since not everyone is a grappa fan, as it’s next of kin is rocket fuel. Grappa is made from the remaining “mash”, or skins and seeds, after grapes have been pressed for wine. It’s distilled and fermented and this clear alcohol can be intense in that “oh my goodness this is burning my throat” sort of way. So for those less into rough drink, I created mine with vodka, which turned down the volume a few decibels while still offering a swift kick.
Personally I love to sip it after a big meal or an especially long hard day. I suppose you could make a cocktail of it, but I’m not thinking that way. If you come up with something, please let me know- I’d be curious to see what creations could be made of this.
Gin and Ginger Tonic
If you’ve made the candied ginger and reserved the syrup than bravo! but if you haven’t, or need a fresh batch here’s how to start.
Take 2c of peeled and sliced fresh ginger and put into a heavy saucepan with 2c of water and 2c of white sugar.
Bring to boil on the stove and then simmer for 30 mins. You can then remove the
ginger and dry it and candy it {recipe here} or not.
While the syrup is still warm, add zest slices from 3 limes and allow to steep in the syrup until cool.
To make the cocktail base, combine 1 part syrup with 3 parts gin.
To make the finished cocktail the ratio is 1 part base to 1 part tonic (or to taste) and add lime. I recommend adding a tag with the recipe and explanation of your lovely elixer.
Cowboy Cocktail
Now if you’ve made the Cowboy Candy (and if not, seriously, you should) and you saved the juice, you’re good to go, or…..
slice .5# of jalepeno peppers
.33c white vinegar
1c white sugar
.25t ground cayenne
Combine in a heavy sauce pan and allow to simmer for about 10 mins. Reserve some peppers for garnish and discard the rest. Allow the syrup to cool. The full Cowboy Candy recipe is here.
Combine 1 part Cowboy Syrup to 2 parts tequila for the base
For the finished cocktail combine 1 part base with 1 part lime juice and a splash of soda water.
Don’t forget that tag with instructions- they’ll need it
Chamomile Cordial
this cordial is not overly sweet and really lovely after a big meal
8 chamomile tea bags or 1c loose flowers
4c water
4c sugar
vodka or a clear brandy for more kick or heck, go for grappa
In a large saucepan heat the water to boiling and let tea steep until cool. This makes a strong intense tea.
Remove tea bags or strain flowers and add sugar. Bring to boil and simmer 5 mins
Remove from heat and allow syrup to cool.
To make cordial combine 1 part chamomile syrup to 5 parts alcohol, or to taste. It should not by syrupy sweet, just a soft sweetness so you can feel the kick of the alcohol.