BLUEBERRY CROSTATA WITH LEMON MASCARPONE CREAM
For the crostata:
1 ½ c fresh blueberries
1 tsp lemon zest
½ tsp lemon juice
2 ½ Tbsp granulated sugar
1 ½ tsp cornstarch
1 pkg pie crust (2 pie crusts)
½ Tbsp butter, melted
Granulated sugar for sprinkling
For the cream:
½ c heavy cream
2 tsp mascarpone cheese
1 tsp lemon zest
2 Tbsp powdered sugar
For the crostata:
1. Preheat the oven to 400F.
2. Rinse and pat dry the blueberries.
3. Combine the blueberries, lemon zest, lemon juice, sugar & cornstarch in a bowl until well-mixed.
4. Unwrap and unroll the first pie crust from the package. Using a floured rolling pin, slightly roll out the dough. Using a bowl with a 6 ½ inch diameter, cut out 2 dough circles from the pie crust.
5. Repeat with the second pie crust.
6. Place the 4 circles of dough on a cookie sheet lined with a piece of parchment paper.
7. Divide the blueberry mixture into fourths. Place a pile of the blueberry mixture into the center of each dough circle, leaving an approx. 1 inch edge of dough.
8. Fold the edge of the dough in, creating a new “pleat” every inch.
9. Brush the melted butter on the top of the dough, and sprinkle with sugar.
10. Place in the oven for approximately 15 minutes, until the dough is cooked and golden brown.
For the cream:
1. Place the heavy cream in a bowl (or the bowl of a stand mixer, with a whisk attachment).
2. Whisk the heavy cream until the mixture begins to slightly stiffen.
3. Add in the mascarpone, lemon zest & powdered sugar.
4. Continue to whisk until the cream begins to form stiff peaks.
1. Place a crostata on each plate with a dollop of lemon mascarpone cream.
3 cups fresh blackberries, rinsed and dried
½ cup plus 2 tablespoons sugar
½ teaspoon lemon juice
5 tablespoons unsalted butter, 2 tablespoons at room temperature and 3 tablespoons melted
1 ½ cups boxed biscuit mix
1 egg, slightly beaten
½ cup milk
2 cups heavy whipping cream
Preheat oven to 400°F. Grease a 10 x 6 ½ inch baking dish (or substitute with an 8 x 8 dish if on hand). In a bowl, gently toss together the blackberries with sugar and lemon juice. Place in baking dish and dot with 2 tablespoons of room temperature butter.
In medium bowl, combine biscuit mix, melted butter, egg and milk. Lightly mix with fork just until combined. Drop dough in 2-inch mounds over the fruit mixture.
Bake for 30 to 35 minutes or until top is golden brown. Allow to sit for 10 minutes as you prepare the whipped cream.
In a stand mixer, or in a bowl with an electric hand mixer, add the cold heavy whipping cream and reserved 2 tablespoons of sugar. Beat until slightly stiff peaks are formed, to the desired consistency of whipped cream. Serve the blackberry cobbler warm, topped with a dollop of the fresh whipped cream.
HOMEMADE PEPPERMINT MARSHMALLOWS
9” x 13” Baking Sheet
Stand Mixer with Whisk Attachment
Heat Proof Spatula
Large Cutting Board
Heavy Bottom Stock Pot
½ cup corn starch
½ cup powdered sugar
Non-stick cooking spray
1¼ cups cold water, divided into ½ cup and ¾ cup
4 tablespoons, plus 1 teaspoon powdered gelatin
3 cups granulated sugar
¾ cup light corn syrup
2 egg whites
1 teaspoon natural peppermint extract
1 teaspoon red food coloring
Spray the baking sheet with the cooking spray, then line with parchment paper. In a small bowl, sprinkle gelatin over the ¾ cup water, and let bloom for at least 5 minutes. Combine the corn starch mix, remaining water and corn syrup in the stock pot, and heat on medium-high heat. Clip candy thermometer to side of pot.
Bring mixture to a soft boil, reaching 245°F on the thermometer. Using a stand mixer, beat egg whites while sugar cooks. Beat until stiff, but not dry, about 2 minutes. When sugar is almost to temperature, take off the heat and add peppermint extract. Slowly pour the sugar mixture into the bowl with the egg whites (should be a slow drizzle).
Add gelatin mixture, and whip all ingredients together on high speed until cool to the touch. Add food coloring and mix briefly with a spatula to ribbon the color throughout the mixture. Pour marshmallow mixture into prepared pan, and with oiled hands, press into pan until even. Let cool completely, about 4 hours or overnight.
Homemade Peppermint Marshmallows from Balducci's Food Lover's Market on Vimeo.
1 9-inch pie shell, frozen
2 cups pecans, chopped + 12 whole pecan halves to top pie
3 eggs, slightly beaten
1 cup light corn syrup
1/2 cup brown sugar
2 tbls molasses
1 tbls lemon zest
4 tbls sweet butter, melted
1/2 tsp salt
2 tsp pure vanilla
Freshly whipped cream for topping
Preheat oven to 350 degrees
1. In a small bowl, whisk together the eggs, brown sugar, corn syrup, molasses, lemon zest, melted butter, vanilla and salt until smooth.
2. Spread the chopped pecans over the bottom of a frozen pie shell. Pour the filling over the pecans. Top with whole pecan halves and organize to decorate pie. (Dip them below the wet filling and let them rise again so they get coated with the filling.)
3. Bake for 30 minutes. After 30 minutes tent the pie loosely with aluminum foil to prevent the crust and pecans from getting too browned. Bake for another 40 to 50 minutes until the filling has set.
4. Remove from oven and let cool completely and serve with freshly whipped cream.
APPLE & ALMOND CREAM TART
For the Almond Cream:
6 oz. almond paste, broken into rough pieces
6 oz. unsalted butter, at room temperature
1/3 cup granulated sugar
3 large eggs, at room temperature
2/3 cup all-purpose flour, well sifted
For the Apple Tart:
2 apples, preferably Honeycrisp or Jona Gold
Refrigerated ready-made pie crust
Turbinado Sugar for the top
9” tart pan with removable bottom
Preheat oven to 350°F degrees, convection oven to 325°F.
To make the almond cream:
Use a stand mixer or hand held mixer.
Place the almond paste, all of the sugar and 1 tablespoon of butter in a bowl.
Mix until almond paste is broken into small pieces and softened.
Add the rest of the butter, and cream together with the almond paste mixture.
When all is smooth, add eggs one at a time, mixing thoroughly.
Finally, add the flour, being careful not to over mix, until just combined.
Keep mixture at room temperature while prepping apples.
Core the apples, cut in half, then thinly slice.
Place pie crust in tart pan, pressing evenly against the sides of the pan.
Cover the bottom of crust with almond cream, about 1/2'' high.
Place apple slices on almond cream in a spiraling design.
Sprinkle Turbinado sugar over the apples.
Place in oven, bake for 25-35 minutes, until almond cream is set and apples are browning nicely.
Allow to cool for 10 minutes before removing the bottom from the tart pan.
PEACH, MANGO & STRAWBERRY SANGRIA POPSICLES
1 cup Balducci’s Sauvignon Blanc
3 tablespoons fresh orange juice
⅔ cup peach juice
¼ cup club soda
1 tablespoon fresh lime juice
½ cup diced peach
½ cup diced mango
½ cup diced strawberry
1. In a large pitcher, whisk together white wine, orange juice, peach juice, club soda, and lime juice.
2. Divide the diced fruit evenly among the popsicle molds then pour the sangria mixture on top to fill up the molds.
3. Freeze the popsicles for 1 to 2 hours (depending on the temperature of your freezer), until they’ve firmed up slightly then insert the popsicle sticks and return the popsicles to the freezer until they are frozen solid, at least 6 hours.
PEACH & BLUEBERRY GALETTE
1½ cup all-purpose flour
¼ cup sugar
½ teaspoon salt
½ cup Balducci’s Unsalted Organic Butter, cold and cut into 8 pieces
½ cup ice water
3 tablespoons sour cream or yogurt
2 tablespoons flat leaf parsley, chopped
1 tablespoon Balducci’s Organic Fresh Basil leaves, chopped
2 teaspoons Balducci’s Organic Fresh Thyme leaves, chopped
1 teaspoon Balducci’s Organic Fresh Rosemary leaves, chopped
8 ounces goat cheese (in a log)
3 ripe peaches, pit removed and cut into thin wedges
⅔ cup fresh blueberries
¼ cup sugar
Balducci’s 100% Organic Honey
1. In medium bowl mix together flour, sugar and salt. With pastry blender or two knives, work butter into flour, aiming for pieces of butter that range from bread crumbs to small peas. In small bowl, whisk together 1⁄3 cup water and sour cream. Gradually pour sour cream mixture into flour mixture, tossing with fork to evenly distribute liquid. With your hands, form the dough into ball (If the dough is dry, add 1 tablespoon water at a time until dough can be formed into a ball). Wrap in parchment paper and chill for at least 30 minutes.
2. In a separate bowl, stir together all of the chopped herbs. Then roll the goat cheese log into herbs, and cut the log into 12 to 15 equally-sized coins.
3. On lightly floured parchment paper, divide the dough mixture into 6 equal pieces. Roll out each piece of dough into a 5-inch circle, then place on a parchment lined baking sheet. Layer goat cheese coins and peaches on each circle to within 2-inches of edge. Top with blueberries. Fold over the dough, pleating the edges, then sprinkle with sugar.
4. Bake at 425°F for 20 to 25 minutes or until golden brown. Drizzle with honey and serve.
SAVORY SOUR CREAM PIE CRUST
1 1/2 cup all-purpose flour
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 cup cold, unsalted butter, cut into 8 pieces
1/2 cup ice water
3 tablespoons sour cream
1. In medium bowl mix together flour, Parmesan cheese and salt. With a pastry cutter or two knives, work butter into flour, aiming for pieces of butter that range in size from bread crumbs to small peas.
2. Then, in small bowl, whisk together 1/3 cup water and sour cream. Gradually pour sour cream mixture into flour mixture, tossing with fork to evenly distribute liquid.
3. Using your hands, form dough into a ball (If dough is dry, add 1 tablespoon of water at a time until dough can be formed into a ball). Wrap in parchment and chill for at least 30 minutes, or overnight.
How To Savory Sour Cream Pie Crust from Balducci's Food Lover's Market on Vimeo.
PATRIOTIC FRESH FRUIT KABOBS
1 pint fresh organic strawberries, hulled and cut into half
1 cup fresh organic blueberries
1 organic angel food cake cut into 1 inch cubes
6-8 Wooden skewers
2 containers organic raspberries
2-4 tbsp organic Orange juice
4-6 sprigs Organic Fresh Mint
1. Purée raspberries and orange juice in a blender, adding in more OJ to get a smooth sauce, keep chilled.
2. To create an American flag, thread about 6 blueberries on your skewers, followed by alternating cake and strawberry pieces. Start with cake (just below the blueberries) and end with a strawberry.
3. On 5-7 additional skewers, alternate cake and strawberries, making sure as you go that the fruit and cake align on your skewers to create stripes. The number of skewers you need will depend on the size of flag you want to create.
4. Arrange the skewers on a plate or serving tray to resemble an American flag, garnish with mint sprigs and serve with raspberry sauce.
1 large egg yolk
1 tablespoon heavy cream
8 tablespoons (1 stick) unsalted butter, cold, and cut into ½” pieces
⅔ cup confectioners sugar
1 teaspoon vanilla extract
1¼ cups all-purpose flour
¼ teaspoon kosher salt
4 tablespoons finely grated lemon zest and 2/3 cup lemon juice (about 4 large lemons)
1 cup granulated sugar
5 tablespoons unsalted butter, at room temperature
2 large eggs + 7 egg yolks
⅛ teaspoon kosher salt
1. In a small bowl stir together the egg yolk, cream and vanilla – set aside. In the bowl of a food processor, combine the flour, sugar and salt and pulse to combine. Add the butter and pulse until the butter is combined, until the dry ingredients and the butter mixture resembles cornmeal (approximately 15-20 pulses). Add the egg yolk mixture and pulse until the dough just begins to come together into a cohesive dough (don’t overprocess – it shouldn’t form a ball). Turn the dough out onto a sheet of plastic wrap and shape into a flat disc about 6” in diameter. Chill for 1 hour.
2. Let the dough come to room temperature for about 10 minutes and then roll it between 2 sheets of parchment paper into a rectangle about 15” x 6”. Transfer the dough to a cookie sheet and refrigerate it for 15 minutes to firm up. Remove the top piece of parchment, and flip the dough over the tart pan and carefully remove the remaining piece of parchment (don’t worry if the dough tears). Ease the dough into the corners of the pan, and press into the corners and fluted edge of the pan (patch any rips or tears with dough – you want the edge to be an even ¼” thickness all around). Run your rolling pin over the top of the tart pan to remove excess dough. Wrap with plastic wrap and place in the freezer for at least 30 minutes until chilled. Meanwhile, preheat oven to 375°F.
3. Once the pastry has chilled, set the crust onto a rimmed baking sheet and spray one side of a sheet of heavy duty foil with baking spray. Press the foil, greased side down into the cold crust and then fill with pie weights (dried beans or rice work well). Bake for 30 minutes in the preheated oven, rotating the pan half way thru baking time. Meanwhile make the filling.
4. Place the lemon zest in a food processor along with the sugar and salt. Process the sugar and zest until well combined and fragrant (about 30 seconds). In a medium sized saucepan, whisk together the eggs, egg yolks and sugar/zest mixture until well combined. Whisk in the lemon juice, add half of the butter and place the saucepan over medium-low heat. Cook, stirring constantly, until the mixture begins to thicken (it will register 165°F on in instant read thermometer). Remove from the heat and whisk in the remaining butter.
5. Remove the tart shell from the oven and remove the foil/weights. Pour the warm lemon mixture into the warm partially baked tart shell and return the tart to the oven. Bake the tart for another 7-10 minutes or so, or until the filing is shiny and set. Remove from the oven and place onto a cooling rack – cool to room temperature. Chill for at least 1-2 hours before serving. Garnish with lemon slices.
1 pint of high-quality vanilla gelato
2-2 ounce shots of espresso
2 tablespoons Kahlua liquor
2-12 ounce bottles of stout beer
1. In a tall glass, place 2 scoops of vanilla gelato, then pour espresso over top (Place the glasses in the freezer for 30 minutes for an extra chill).
2. Top with 1 tablespoon of Kahlua in each glass, followed by the stout. Gently stir and enjoy!
CHOCOLATE WHISKEY SOUFFLÉ TARTS
1 cup all purpose flour
1/2 cup dark cocoa powder
1 1/2 sticks unsalted butter, cut into small pieces
3/4 cup sugar
Pinch of salt
3/4 cup dark chocolate chips
1/4 cup Irish whiskey
2 teaspoons vanilla extract
1 tablespoon instant espresso coffee crystals or powder
Pinch of salt
4 large eggs, separated
1/2 cup sugar
1 pint whipped cream (for serving)
1. Preheat oven to 350°F. For the crust: Blend all ingredients in a food processor and pulse until the dough just begins to come together. Turn the dough out on a floured surface, and shape into a 12-inch long log. Wrap in plastic wrap and chill for 30 minutes.
2. Take the dough out of the refrigerator and cut into 8 equal-sized rounds. Press 1 round over bottom and up sides of each a 4 1/2” x 1/2” tartlet pan (or one 8” large tart pan with removable bottom). Pierce the crusts with fork, then bake until lightly golden, about 12-15 minutes. Cool in pans on a rack.
3. Filling: Place ½ cup of the chocolate chips in a microwave safe dish. Microwave on low in 30-second increments, stirring after each heating, until chocolate is melted and smooth. Remove bowl from microwave and add whiskey, vanilla, coffee and salt, allowing the mixture to cool slightly. Then whisk in 1 egg yolk, tempering the warm chocolate mixture to the yolk. Then, add the remaining egg yolks, and continue to allow the mixture to cool.
4. In a separate bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add sugar, beating until stiff but not dry. Fold half of whites into chocolate mixture, then fold in reserved 1/3 cup chocolate chips, then remaining egg whites. Divide mixture among crusts, and freeze at least 3 hours.
5. Release the tart from the sides of the pan (keeping the bottom on the tart). Arrange tartlets on pan bottoms on a baking sheet. Bake until filling puffs and begins to crack, about 20 minutes. Place tartlets on plates, then spoon whipped cream and garnish with fresh mint or berries.
POMEGRANATE, VANILLA AND CINNAMON CHIA PUDDING
8 tbls chia seeds
1 tbls sugar
1 qt almond milk
1/4 cup agave
1 tbls pure vanilla extract
1 tbls ground cinnamon
2 cups fresh pomegranate arils
4 sprigs mint
1. Mix together chia seeds, sugar and cinnamon.
2. In a large bowl, mix chia seed mix, milk, agave, vanilla extract together. (Make sure to mix the chia seeds thoroughly so you don’t end up with chunky chia pudding.)
3. Let the mixture chill in the fridge overnight in the refrigerator
4. Divide chia pudding into four bowls and serve topped with fresh pomegranate seeds.
5. Garnish with fresh mint sprigs.
CHANUKAH SUFGANIYOT (JELLY DOUGHNUTS)
2 packages active dry yeast
1/2 cup warm milk, 110 degrees using an instant read thermometer (no hotter as this will kill the yeast)
1/4 cup plus 1 teaspoon sugar, plus more for coating doughnuts
2 1/2 cups all-purpose flour, plus more for dusting
2 large eggs, whisked
2 tbls unsalted butter, melted
1/2 tsp cinnamon
2 tsp salt
3 cups vegetable oil, plus more for bowl
1 cup seedless raspberry jam or any of your favorite flavored jams
1. In a small bowl, combine yeast, warm milk, and 1 teaspoon sugar. Set aside until foamy, about 10 minutes.
2. Place flour in a large mixing bowl. Make a well in the center; add eggs, yeast mixture, 1/4 cup sugar, melted butter, cinnamon, and salt. Using a wooden spoon, stir until a sticky dough forms. On a well-floured work surface, knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour if necessary). Place in an oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 1 1/2 hours.
3. On a lightly floured work surface, roll dough to 1/4-inch thickness. Using a 2 1/2-inch-round cutter, cut 20 rounds. Cover with plastic wrap; let rise 15 minutes.
4. In medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 370 degrees. Using a slotted spoon, carefully slip 4 rounds into oil. Fry until golden, about 40 seconds. Turn doughnuts over; fry until golden on other side, another 40 seconds. Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Roll in sugar while warm. Fry all dough, and roll in sugar.
5. Fill a pastry bag fitted with a small tip with jam. Insert pastry tip into side of doughnut and fill with jam. Repeat with remaining doughnuts.
SOUR CHERRY PIE WITH LATTICE CRUST
2 1/2 cups unbleached all purpose flour
1 tbls sugar
3/4 tsp salt
2 sticks chilled unsalted butter, cut into 1/2-inch cubes
5 tbls (or more) ice water
3 tbls sugar
5 cups whole pitted canned sour cherries
1 tsp fresh lemon juice
1 tsp lemon zest
1/2 tsp vanilla extract
1/4 stick unsalted butter, cut into 1/2-inch cubes
1 tbls milk
1 tbls sanding sugar (coarse sugar)
Fresh whipped cream for topping
For crust: If you want to save time purchase premade crust, or follow steps below to make your own dough.
1. Whisk flour, sugar, and salt in large bowl to blend. Add butter and rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonful if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Let dough soften slightly before rolling out.
2. Position rack in lower third of oven and preheat to 425 degrees. Mix cherries with sugar, lemon juice, zest and vanilla; set aside.
3. Roll out 1 dough disk on floured surface to 12-inches round. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inches round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round. Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with 1 tablespoon sanding sugar.
4. Place pie on a baking sheet and bake for 15 minutes. Reduce oven temperature to 375 degrees. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely. Cut into wedges and serve with whipped cream.
INDIVIDUAL APPLE AND CRANBERRY RUGELACH CRUMB PIES
2 cups all purpose flour
1 cup (packed) brown sugar
1 cup Crumbled Balducci's cinnamon Rugelach
1 ½ tsp ground cinnamon
1 stick chilled unsalted butter, cut into small pieces
12 large Granny Smith apples, peeled, cored, cut into 3/4-inch pieces (about 5 cups)
2 lbs fresh cranberries
Juice of 1 lemon and its zest
1 ½ cups sugar
2 tsp cornstarch
Vanilla ice cream
Pre-heat oven to 350°
1. For the topping mix first 4 ingredients in medium bowl. Add butter; rub in with fingertips until mixture resembles coarse meal. Set aside.
2. To make the filling, toss apples, cranberries, lemon juice and zest, sugar and cornstarch in large bowl until well blended.
3. Transfer apple-cranberry filling to small pie tins, mounding in center. Sprinkle topping over pie. Set pies on baking pans. Bake until apples are tender, juices bubble thickly and crust is golden, about 1 hour 10 minutes. Transfer to rack. Cool 15 minutes. Serve warm with vanilla ice cream.
4 cups diced Balducci's Panetone, fresh or leftover
2 egg yolks
3/4 cup canned pumpkin puree
1/2 cup sugar
1/2 cup maple syrup
3/4 cup half and half
3/4 cup heavy cream
1/2 teaspoon cinnamon
1/4 teaspoon grated nutmeg
zest of one orange
3 apples, cored, peeled and diced (Braeburn or Winesap)
2 Tablespoons unsalted butter
1 Tbs. light brown sugar
pinch of salt
3/4 cup toasted chopped pecans (optional)
Serve with whipped cream drizzled with maple syrup.
Heat the oven to 325 degrees F.
1. Place the bottom of a broiling pan in the oven and add water to 1 inch depth. Butter a 9 x 13 inch Pyrex pan.
For the apples:
2. In a sauté pan over medium heat, melt 1 Tablespoon unsalted butter. Add brown sugar, apples, salt and cinnamon and saute until soft and golden brown, about 10 minutes.
For the custard:
3. In a non-reactive bowl, whisk together eggs, egg yolks, pumpkin puree, nutmeg, and maple syrup. Add orange zest, heavy cream and half and half; mix thoroughly.
4. Arrange panetone pieces over the bottom of the pan, overlapping slightly. Spread the apples over the panetone and add the custard. Sprinkle with the optional pecans.
5. Add apples and custard, tossing to completely incorporate.
6. Place in water bath and bake for 35-45 minutes, checking for doneness after 35 minutes, by inserting a knife in center. If the knife comes out clean, it is done.
1/3 cup Light Corn Syrup
1/2 cup packed of light brown sugar
1/2 stick of unsalted butter
1 cup of roasted skinless almonds, chopped
1/3 cup of all purpose flour
1/4 cup of rolled oats
1/2 cup confectioners sugar
1 lb whole milk ricotta, drained over night
1 tsp lemon extract
2 tsp lemon zest
1 tsp almond extract
1-2 teaspoons of heavy cream (optional)
1/2 cup of mini semi-sweet chocolate chips
1/2 tsp salt
Cannoli molds Procedure:
Preheat oven to 350 degrees.
1. In a 1 quart saucepan, cook brown sugar, butter, Light Corn Syrup, and almond extract over medium heat. Remove from heat when mixture is liquefied.
2. In a large bowl, thoroughly combine flour, chopped almonds, oats.
3. Pour the sugar/butter/corn syrup mixture over dry ingredients and thoroughly combine with a wooden spoon.
4. Line a large baking sheet with parchment paper and scoop 1-inch sized dough balls on sheet. (Spread dough about 4 inches apart, as they will spread about 4 inches.) Bake about 6-8 minutes. ** see note.
5. In a medium size bowl, thoroughly combine drained ricotta, lemon extract, lemon zest, confectioners sugar, mini chocolate chips, and salt. If mixture is too tick, you may add 1-2 teaspoons of optional heavy cream.
6. Transfer ricotta filling to a pastry bag, using a large star tip for piping.
7. Remove the almond lace cookies from the oven to cool for 1-2 minutes. (do not try and work with the cookies until they have set at least a couple of minutes.)
8. Working one at a time, carefully remove the parchment around one of the cookies and begin to form the cookie around the cannoli tube. Rest the cannoli shell with the seam down while it fully cools and sets. Continue in same fashion with all cannoli shells.
9. When cannoli shells have cooled, slide off cannoli form, and pipe cannoli filling in one side first, then turn cannoli around and fill in other side until entire cannoli is filled.
**Note: If batter becomes too stiff to spoon, simply microwave for 20 seconds and it will soften back up.
APPLE CRISP WITH CHEESY CRUMB TOPPING
For the crisp:
5 large Granny Smith apples
1 cup white sugar
2 tsp cinnamon
1/2 tsp nutmeg
1 pinch of salt
3 tbls corn starch
2 tbls fresh lemon juice
1 tsp lemon zest
For the topping:
1 cup all purpose flour
1/2 cup dark brown sugar
1/2 cup white sugar
1/2 cup cold, unsalted butter
¼ cup grated Barely Buzzed Cheese
¼ cup grated Emmental cheese
1. Preheat oven to 400 degrees
2. Peel, core and slice the apples into 2” chunks.
3. In a large sauté pan, combine apples, sugar, cinnamon, nutmeg, salt, cornstarch, lemon juice & zest. Cook until apples are just tender and sauce is slightly thickened, about 10 minutes. Pour mixture into a medium size baking dish.
4. Mix together flour and both sugars, using two forks blend in butter until mixture is crumbly. Toss in cheeses and mix gently.
Sprinkle topping over apples. Place baking dish on a foil lined cookie sheet and bake for 20-30 minutes or until topping is crisp and sides are bubbly.
5. Serve with your favorite vanilla ice cream.
BALDUCCI’S PUMPKIN PIE DIP
4 oz Balducci’s full fat cream cheese, softened
4 oz Boursin cheese, soften
1 stick Balducci’s sweet butter, soften
1 tbls dark rum
2 cups confectioners' sugar
1 can (15 ounces) solid-pack pumpkin, (not pumpkin pie filling)
3 tsp pumpkin pie spice
1 tsp vanilla extract
1. In a large bowl, beat the cream cheese, Boursin cheese, butter, rum and confectioners' sugar.
2. Gradually add the pumpkin, pie spice, vanilla; beat until smooth.
3. Serve with your favorite crackers.
NUTS FOR CHOCOLATE SUNDAE
½ pint Balducci’s Peanut Butter Gelato
½ pint Balducci’s Chocolate Gelato
½ cup Balducci’s Chocolate Syrup
¼ cup Balducci’s Chocolate Covered Almonds
¼ cup Balducci’s Chocolate Covered Pretzels
¼ cup Balducci’s Peanut Butter, softened
Mix together Balducci's Chocolate Gelato and Peanut Butter Gelato and top with our Peanut Butter, Chocolate Syrup, Chocolate Covered Almonds, Chocolate Covered Pretzels and enjoy!
1 pint Balducci’s Chocolate Gelato
½ cup caramel sauce
¼ cup Balducci’s Red Swedish Fish
¼ cup Balducci’s Vanilla Caramels
Top Gelato with Caramel Sauce, Swedish Fish, Vanilla Caramels and enjoy!
½ pint Balducci’s Strawberry Gelato
½ pint Balducci’s Lemon Gelato
½ cup fresh blueberries
½ cup fresh raspberries or strawberries
¼ cup Balducci’s Honey
Mix together Balducci's Strawberry Gelato and Lemon Gelato and top with Honey, Fresh Blueberries, Raspberries or Strawberries and enjoy!
DARK CHOCOLATE-CHILI FONDUE
12 oz Dark chocolate chips
1/2 cup heavy whipping cream
3 tablespoons sweetened condensed milk
2 tablespoons butter
1 tablespoon sugar
1 teaspoon ground ancho chili pepper
3/4 teaspoon ground cinnamon
1/4 teaspoon plus 1/8 teaspoon cayenne pepper
1 teaspoon vanilla extract
Maraschino cherries with stems, sliced bananas, fresh strawberries, dried apricots, dried figs, ladyfingers and/or cubed miniature croissants
1. In a small heavy saucepan, melt chocolate with cream, milk, butter, sugar, chili pepper, cinnamon and cayenne. Remove from the heat;
stir in vanilla.
2. Transfer to a small fondue pot and keep warm. Serve with dippers of your choice.
CINNAMON SUGAR MANDEL BREAD
1-1/4 cup cake meal
1 cup potato starch
1 tsp salt
1 cup sugar
1 cup oil
1 cup semisweet chips
1. Mix cake meal, starch and salt. Beat eggs and sugar and oil. Add to dry mix, add chips, let stand 20 minutes. Divide into 2 loaves.
2. Bake 350 degrees 25-30 minutes. Lower oven to 325 degrees F. Cut, turn on side and sprinkle with cinnamon sugar. Bake for 5 minutes, turn, sprinkle other side, and bake for another 5 minutes.
1 cup heavy cream
1/4 cup confectioner's sugar
1 tsp almond extract
1 tbls almond liqueur
Whip the cream, sugar, extract and liqueur in the chilled bowl of an electric mixer until stiff peaks form. Chill until serving.
2 egg whites
1/2 tbls vanilla extract
1/2 tbls water
1 pound pecan halves
1 cup sugar
1 tbls cinnamon
1/2 tsp salt
1. Preheat oven to 250 degrees. Line a baking sheet with parchment paper.
2. In a gallon sized freezer bag mix together the egg whites, vanilla extract, and water. In a separate gallon sized freezer bag mix together the sugar, cinnamon, and salt. Add pecans to the bag with the egg white mixture. Seal the bag and shake around the pecans until they are evenly coated.
3. Transfer the coated pecans to the bag with the sugar mixture. Seal the bag and shake around until the pecans are evenly coated with the sugar mixture. Spread the pecans on the prepared baking sheet. Bake for one hour, stirring every 15 minutes. Cool completely before serving.
STRAWBERRY AND BLUEBERRY CRUMBLE WITH
1 lb fresh strawberries, tops removed and quartered
1 lb blueberries
1/4 cup sugar
1 tbls cornstarch
1 cup plus 4 cups crisp topping, recipe follows
1 cup all-purpose flour
1 cup sugar
2 cups chopped toasted nuts such as; walnuts, pecans, or almonds
3 cups crushed gingersnaps
2 sticks of unsalted butter, cubed and chilled
Basil whipped cream:
1 cup heavy cream
3-4 tbls sugar
Preheat oven to 350 degrees F.
1. Place the flour, sugar, nuts and gingersnaps into a large mixing bowl and combine. Work the butter into the dry ingredients with your hands until it is crumbly.
2. Toss strawberries and blueberries with sugar, cornstarch and 1 cup of the crisp topping into a medium mixing bowl and stir to combine. Divide the mixture evenly between 12 ramekins. Top each ramekin with the remaining crisp topping.
3. Place the ramekins on a sheet pan and bake on the middle rack of the oven for 30 to 35 minutes or until the fruit is bubbling and the topping is browned. Allow the crisps to cool for 15 minutes before serving.
4. Whip cream with sugar until stiff peaks are formed.
5. Serve with baked crisp.
CITRUS INFUSED STRAWBERRIES
1 lb fresh Strawberries, stems removed and cut into quarters
1 tbs fresh lemon juice
1/2 tsp fresh lemon zest
2 tbs sugar
1 tbs Grand Marnier or Triple Sec
Pinch of salt
1 tbs minced fresh mint
1 cup fresh whipping cream
2 tsp sugar
1/4 tsp vanilla extract
1. In a stainless steel bowl combine lemon juice, lemon zest, sugar, Grand Marnier and salt.
2. Gently toss with prepared strawberries. Leave to marinate for at least 30 minutes.
3. Whip cream with sugar and vanilla extract until soft peaks are formed.
4. Serves marinated strawberries in bowls and top with whipped cream and garnish with fresh mint.
4 Nectarines, peeled, cut in half remove pits
4 tbls butter
1/4 tsp salt
1 tsp lemon Juice
1/3 cup sugar
1 tsp cinnamon
Preheat oven to 400-degrees.
1. Heat an oven-to-table sauté pan. Add butter, sugar, lemon juice and salt and bring to a boil. Add nectarines, cut side down. Place in the oven and roast uncovered for 10-12 minutes. Remove from oven, turn nectarines and return to the oven and continue to roast 10-12 minutes or until nectarines are golden brown and syrup is amber.
2. Remove nectarines from oven, sprinkle with cinnamon. Cool nectarines slightly and serve over optional vanilla ice cream.
2 Sticks Sweet Butter
2 Cups All-Purpose Flour
1/4 Cup Fine Granulated Sugar
1/2 Teaspoon Salt
1/4 Cup Ice Water
3-4 Cups Mixed Berries, Strawberries, Blueberries and Raspberries
2 Tablespoons Cornstarch
2-3 Tablespoons Granulated Sugar
8 Ounces Mascarpone Cheese
1/2 Cup Confectioners Sugar
Zest of One Orange
2-3 Tablespoon Cream or Milk
Preheat oven 400 Degrees F.
1. In a processor combine butter, flour, sugar and salt, pulse to combine or until the butter particles are the size of small peas. Add ice water all at once and process until just starting to form a mass. Turn onto a floured surface and shape dough into a 6-7 inch disk. Wrap and refrigerate.
2. In a bowl combine cornstarch and sugar, mix well. Add berries and toss to coat.
3. Lay parchment onto a work surface and sprinkle liberally with confectioner's sugar. Roll dough into a free-form circle 12-14 inches round. Slide dough onto a cookie sheet.
4. Fill the center with prepared berries. Raise the dough borders to enclose the sides of the fruit, letting each piece gently rest over the next fold. Be careful not to mash the fruit.
5. Bake tart 25-30 minutes or until dough is golden brown. Cool tart and sprinkle with confectioners sugar.
6. Combine all ingredients and mix well. Use as directed above. Serve warm with sweetened mascarpone.
GRILLED PEACHES WITH LEMONY & MINTY MASCARPONE
1 just ripe peach
EVOO to brush
1/2 cup mascarpone cheese
1 tsp lemon zest
2 tsp chopped fresh mint
Kosher salt and freshly ground black pepper
Mint sprigs to garnish
1. Season peaches with salt and pepper and brush with a thin film of oil
2. Grill cut side down (medium high) for about 3 minutes or until the peaches begin to char and soften
3. Place peaches on platter
4. Mix together the mascarpone, lemon, cinnamon, chopped mint, and a pinch of black pepper
5. Drizzle cheese mixture over peaches, slightly filling cavities
6. Garnish with mint sprig
GRILLED PEACHES WITH SWEET MINT MASCARPONE
6 yellow peaches
2 tbsp canola oil
3/4 cup mascarpone cheese
1 tbsp mint leaves, finely chopped
1 tbsp Balducci's Hay Day Honey Bear
1 tsp Balducci's Ground Cinnamon
Zest of 1 lemon
Salt and pepper to taste
Pan spray as needed
12 whole mint leaves
1.Preheat the grill to medium-high.
2.Mix the mascarpone with the mint, honey, cinnamon and lemon zest. Set aside until ready to serve.
3.Slice the peaches in half and remove the pits. Brush the peaches with canola oil. Season lightly with salt and black pepper.
4.Spray the grill well with pan spray.
5.Place the peaches, flesh side down, on the grill. Grill for 3-4 minutes, until slightly marked and softened.
6.Remove the peaches from the grill and place on a platter. Fill the cavity of each peach with a tablespoon of the mascarpone mix. Garnish the top of each peach half with a mint leaf. Serve immediately.
CREPES WITH VANILLA ICE CREAM & CHOCOLATE SAUCE
1 1/3 cup milk
2 tablespoons unsalted butter, melted
1 cup all-purpose flour
1 tablespoon granulated sugar
1 pinch salt
For Chocolate Sauce:
1 cup semisweet chocolate bits
3/4 cup heavy whipping cream
1 teaspoon vanilla
1 pint vanilla ice cream
confectioners sugar for dusting
1. In a large bowl, beat eggs slightly. Add milk, melted butter, flour, sugar and salt. Whisk until mixture is smooth.
2. Preheat a crepe pan or medium-sized skilled over medium heat and brush lightly with butter. Using a small ladle, spoon batter into the pan and quickly swirl the pan from side to side until the batter covers the entire bottom of pan. Cook for 1 to 2 minutes, or until the crepe is set. Loosen edges with a spatula and turn the crepe over, cooking for another minute or until lightly browned. Remove from pan. Repeat the process using the remaining batter, greasing the batter each time.
For Chocolate Sauce:
In a small saucepan, over medium heat, combine the chocolate bits, cream and vanilla. Cook for 5 minutes, stirring constantly, or until the chocolate is melted and the sugar is dissolved. Remove from heat source.
Fold the crepes into quarters and arrange 2 crepes on each dessert plate. Place a small scoop of ice cream inside each crepe, drizzle with warm chocolate sauce and dust with confectioners sugar.
MOELLEUX AU CHOCOLATE (CHOCOLATE LAVA CAKES)
1 cup butter (plus extra for greasing molds)
8 ounces dark baking chocolate
6 eggs (room temperature)
1 1/4 cup sugar
1 cup all-purpose flour
1. Preheat oven to 350 degrees F. Using a pastry brush, completely coat the inside of 8 ramekins or custard cups with melted butter.
2. Place the chocolate and butter in the top of a double boiler and melt over simmering water, stirring frequently. Set aside to cool slightly.
3. In a medium bowl, using a hand held mixer, beat the eggs and sugar together until light and airy, or about 2 minutes. Beat in the melted chocolate mixture and flour, mixing until completely blended.
4. Pour the mixture into the prepared ramekins and bake for 10 to 12 minutes. Remove from oven and allow to cool slightly. Run a knife along the edge of the molds and turn out onto dessert plates.
These can be made ahead of time and refrigerated to bake later. Bring them to room temperature before baking.