CHRISTMAS ZUPPA INGLESE

GREETINGS FROM CARMELA'S CUCINA,

Are you still looking for a fabulous Christmas dessert, but are short on time? Try my fail proof Zuppa Inglese (English Trifle). It is festive, delicious and everyone is going to love it and love you for making it. Consider it my Christmas gift to you. Perfect for New Year's Eve with a glass of sparkling wine.

Buon Natle!

ZUPPA INGLESE

1 large frozen pound cake, angle food cake, or 2 packages of ladyfingers
1-3 ounce package of instant French vanilla pudding
1 pint whipped cream
4 tablespoons Amaretto Liqueur
1 cup raspberry preserve
1-3 ounce package sliced almonds
Maraschino cherries or fresh fruit.

Cut the pound cake or angle food cake into cubes. Leave the ladyfingers whole. Prepare the pudding according to package directions and refrigerate for 30 minutes. Whip the cream until it forms soft peaks. Refrigerate until ready to assemble.

To assemble, place half of the cake in a trifle or clear glass bowl and sprinkle with half of the Amaretto. Spread 1/2 cup of the raspberry preserves over the cake, allowing some to dribble down the sides. Pour 1/2 of the pudding over the preserves. Spread 1/2 of the whipped cream over the pudding.

Repeat the layers ending with the whipped cream. Sprinkle with the almonds over the whipped cream and decorate with Maraschino cherries or fresh fruit such as kiwi and or strawberries. Refrigerate for 2-3 hours before serving.

When ready to serve, scoop the Zuppa Inglese into a bowl and top with more fresh fruit.

MAKES 12 SERVINGS.

CARMELA'S CHRISTMAS CROSTINI

GREETINGS FROM CARMELA'S CUCINA,

Last week I taught a cooking class on Crostini at Byerly's. Everyone loved the five crostini that I demonstrated and I wanted to share one of my favorites with you and just in time to make for Christmas or New Year's. When you decorate them according to my directions they are very festive.

So go ahead and make a tray full.

Buon appetito e Buon Natle

Carmela Tursi Hobbins

SHRIMP CROSTINI

4 ounces of cream cheese
1/4 cup chopped onion
1 teaspoon dried dill
1 teaspoon freshly squeezed lemon juice
3/4 cup mayonnaise
4 ounces cooked shrimp
Garlic salt to taste
1/4 cup Parmesan cheese
1 baguette
Olive oil
Parsley
Pimento

Chop onion in a food processor, add the shrimp and pulse 3 or 4 times. Add remaining ingredients to the bowl and process until smooth. Slice bread about 1/4 inch thick. Brush the bottom of the bread with olive oil. Spread about a tablespoon of the shrimp mixture on the bread. Decorate with pimento and parsley. At this point, if you wish to use them later you can place them on a cookie sheet and freeze. When frozen put them into plastic containers. Bake crostini at 350 degrees for about 10 to 15 minutes. MAKE 24.

TUSCAN BREAD PUDDING WITH AMARETTO SAUCE

Greetings from Carmela's Cucina,

Delicious after dinner, but truth be known, we have eaten it for breakfast too. Always the first to be eaten on a buffet table.

It's not the pretties dessert, but it sure is perfect on a cold winter night. To make it more festive, cut it into squares and add a dollop of whipped cream, a fresh raspberry and a mint leaf. It is one of our family favorites and since so many of you have asked for the recipe, here it is. TUSCAN BREAD PUDDING. And it means this Christmas is just right around the corner.

Buon Natale e buon appetito,

Carmela Tursi Hobbins

TUSCAN BREAD PUDDING WITH AMARETTO SAUCE

1 pannetone or other fruit-studded sweet bread (about 1 pound) cut into one inch slices
1 quart of half and half
3 eggs
1 cup of sugar
1 tablespoon plus 2 teaspoons pure vanilla extract
1 teaspoon pure almond extract
Amaretto Sauce (recipe follows)

Preheat the broiler. Arrange the bread slices on 2 baking sheets and toast 2 inches from the heat source for about 1 minute per side, or until lightly golden brown. Set aside for 1 hours. An alternative is to cut the bread into 1 and 1/2 inch cubes and spread the cubes out on a cookie sheet over-night uncovered so that they dry out.

Tear the toasted panettone into cubes and place in a large bowl. Pour the half and half over the bread, making sure all the pieces are moistened. Set aside for one hour until the liquid has been absorbed.

Pre heat the oven to 325 degrees. Generously butter the bottom and sides of a 9x12x2 inch baking pan and set aside. In a medium bowl, whisk the eggs and sugar, vanilla and almond extracts until blended. Stir in the soaked bread with any remaining liquid. Transfer the mixture to a the prepared baking dish and bake in the middle of the oven for about 1 hour, or until the pudding is set and the top is golden brown. Let cool to room temperature. (the pudding can be prepared 1 day ahead. Cover and set aside.

When ready to serve, preheat the broiler. Just before serving spoon the Amaretto Sauce over the pudding and broil 3 to 4 inches from the heat until bubbly and lightly browned, about 2 minutes. Cut the bread pudding into 12 pieces and serve immediately.

*Panettone, is an Italian sweet bread, usually served at Christmas. You can find it at most grocery and specialty shops, even Costco, Sam's and Target will carry them. Quality varies.*

AMARETTO SAUCE

1 stick (4 ounces) unsalted butter, cut into pieces
1 cup of confectioner's sugar
3 tablespoons Amaretto
2 egg yolks

In a medium bowl set over a small saucepan of simmering water or on the top of a double boiler, melt the butter. Slowly whisk in the sugar until the mixture is creamy, about 30 seconds. Add the Amaretto and then the egg yolks one at a time, whisking constantly. Cook, whisking until the sauce reaches 160 degrees, about 4 minutes. Let cool. Cover and refrigerate. (This sauce can be made a day in advance.) Let return to room temperature before using.

*This sauce is also nice on ice cream or over pound cake.*

****After you are done licking your bowl clean, write to me and let me know what you think about this awesome dessert.*****

BEST EVER CRANBERRY SAUCE

GREETINGS FROM CARMELA'S CUCINA,

I just finished making the cranberry sauce for our Thanksgiving feast. It is still cooling in the pot as I write this, when I am done I will simply add the mandarin oranges and garnish the dish. It will be completely ready to serve, no last minute fuss or bother. Something that I really find valuable with such an important meal. I had to share this recipe with my readers. There is a secret ingredient, "ginger" only fresh will do. Don't be intimidated by this gnarly root, fresh is a must. Just peel it with a teaspoon and chop it fine. It adds a great dimension to the sauce that you rarely find. And remember cranberry sauce is not just for Thanksgiving. I make it several times during the winter months as it is so good with all poultry and pork dishes.

I hope you have a great holiday with your family and friends.

Buon appetito!

Carmela Tursi Hobbins

CRANBERRY SAUCE WITH MANDARIN ORANGES

3 cups cranberries (12 ounces)
1 cup sugar
1 tablespoon finely chopped ginger
1- 12 ounce can of mandarin oranges

Combine the cranberries, sugar and ginger in a large pot. Cook stirring occasionally, over medium heat until sugar is melted and cranberries begin to pop, about 5 minutes.

Add 1 cup of water and simmer until liquid has thickened slightly, about 4 minutes. Some cranberries should still be whole. Remove from the heat, stir in oranges. Let cool before serving

THANKSGIVING SIDE DISH

GREETINGS FROM CARMELA'S CUCINA,

I don't know about you, but this holiday season I am determined that I will not gain the usual five pounds and then have to fight all winter long and into the summer to take it off. I am looking for some tasty, but satisfying side dishes to go along with my turkey dinner this year. And something that my family is going to love too.

We really enjoy this marinated carrot salad. It can be made ahead and even stored in your fridge up to six week. I have to confess, we have never had it last nearly that long so I really don't know. What I do know, it that it is really a great recipe, easy to make and you will enjoy it on your Thanksgiving table.

I hope you all love Marinated Carrots as much as we do and that you have a most wonderful Thanksgiving with your family and friends this year.

Buon appetito,

Carmela Tursi Hobbins

MARINATED CARROTS

1 cup sugar
3/4 cup white vinegar
1/2 cup canola oil
1 teaspoon dried mustard
1 teaspoon Worcestershire sauce
1 teaspoon salt
3/4 teaspoon coarsely ground black pepper
One can tomato soup
2 pounds baby cut carrots, cooked but still firm
1 medium red onion sliced into half rings
1 cup chopped parsley

Combine the sugar, vinegar, oil, mustard, Worcestershire sauce, salt, and pepper in a saucepan over medium heat and bring to a boil. Remove from the heat and add the soup. Mix the carrots, and onion together in a large glass dish, pour the sauce over the vegetables, stir gently to combine and refrigerate over night. When ready to serve toss in the chopped parsley. This salad will keep stored in a plastic container for up to six weeks in your refrigerator.

MAKE 12-15 SERVINGS

ITALIAN STYLE HAPPY HOUR

GREETINGS FROM CARMELA'S CUCINA,

I will be teaching a wonderful class at Hopkins Community Education on Dec. 1, 2010.

Learn the secrets of making the fabulous savories served at wine bars that are all the rage in Italy. This is a fun filled class where yo will learn tips for easy, yet impressive entertaining and how to party like the fun-loving Italians. Leave this class filled with good food and recipes for your holiday entertaining! We will make Virgin Bellini, made famous in Harry's Bar in Venice (then make the real thing at home). Next enjoy Warm Rosemary Mixed Nuts, Roasted Olives, Mini Pizzetta with Carmalized Onions, Goat Cheese and Prosciutto, Mini Frittatas, Prosciuitto-wrapped Asparagus Spears and Tuna Cream in Phyllo Cups.

Contact Hopkins Community Education to register at www.hopkinscommunityed,org or phone them at 952-988-4070.

Hope to see you there.

Buon appetito,

Carmela Tursi Hobbins

NOV. ISSUE OF EDINA MAGAZINE

GREETINGS FROM CARMELA'S CUCINA,

The front cover of the Nov. issue of Edina magazine features my Italian Fish Soup which we always serve around the holidays. The magazine also includes the recipe for that special meal and a great Insalata Mista which I serve to go with it. To see the picture and article go to www.edinamag.com The recipes can be found on page 27. Or just look below.

They say that by the end of the week it is going to be much cooler, so you will want to try out my Zuppa di Pesce, and Salad. Just add a loaf of crusty bread and you will have a great meal. The other recipes in the article are from well known Edina chefs so you may want to make all of them and invite company for dinner.

Thanks to Paulette Mitchell for asking me to contribute to her story.

Buon appetito,

Carmela Tursi Hobbins

ITALIAN FISH SOUP
ZUPPA DI PESCE

1/4 cup olive oil
1 onion, coarsely chopped
1 large green bell pepper, coarsely chopped
1/2 cup sliced celery
2 medium cloves of garlic minced
2 tsp. crushed dried basil leaves
1 can (28 ounces) Italian style pear or plum tomatoes, un-drained
2 cups dry white wine
1 (8 ounce) bottle of clam juice
1 cup water
1 (6 ounce) can tomato paste
2/3 cup chopped fresh Italian parsley
1 bay leaf
Salt to taste
1 lemon cut into thin slices
1 and 1/2 pounds sea bass, halibut or other firm fish cut into 2-inch pieces
12 hard-shell clams
1/2 pound bay scallops
1/2 pound medium to large shrimp, shelled and de-veined
1 pound mussels
juice of 1/2 lemon

Heat the olive oil in a 6-8 quart saucepan over medium heat. Add the onion, bell pepper, celery, garlic and basil, saute until just tender.

Add the tomatoes and break up with the edge of a large spoon. Stir in the wine, clam juice, water, tomato paste and 1/2 cup parsley, bay leaf and salt. Increase the heat and bring to a boil.

Reduce the heat, cover and simmer for 20 minutes. Add the lemon slices and sea bass, cover and cook for 5 minutes. Add the clams, scallops, shrimp, mussels and lemon juice, bring to a boil. Reduce heat to medium high, cover and cook for 5 minutes or until the fish is just done. Remove the bay leaf and stir in the remaining parsley. SERVES 8

MIXED GREEN SALAD WITH BALSAMIC VINAIGRETTE
INSALATA VERDE MISTA

8 cups mixed field greens
3 cups sliced fennel bulbs (discard hard core and stalks)
1/2 cup pine nuts
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
Salt and freshly ground pepper to taste
1/2 cup freshly grated Parmesan Cheese

Combine the greens, fennel, and pine nuts in a large bowl.

In a small bowl, whisk together the olive oil and vinegar. Add salt and pepper to taste. Whisk until the dressing is emulsified.

Pour the dressing over the salad and toss until well combined. Top with the Parmesan.