Fresh Summer Peaches With Cannoli Cream

July 10, 2024 by Leave a Comment

peaches and cream

Here’s an easy, low effort dessert that will keep you cool and satisfy your sweet tooth this summer, with no oven required.

Fresh summer peaches with cannoli cream. Perfectly ripe and juicy peaches are the base for generous dollops of cannoli cream on top.

fresh peaches

You can slice the peaches, dice the peaches and even grill them up if you wish, and if you prefer, you can also do the same with nectarines or even apricots.

cannoli cream

The cannoli cream can be made ahead, placed in your fridge until you’re ready to serve up your peaches. It’s a great summertime dessert to have after a dinner party or when friends and family visit.

peaches and cream in a wine glass

You can layer the peaches and cream in a pretty glass for an individual presentation, or just serve it family style with a generous amount of the cannoli cream plopped on top of the sliced peaches, either way you’re sure to impress your guests!

family style peaches and cream

Happy summer!

Fresh Summer Peaches With Cannoli Cream
 
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Dreamy cannoli cream layered with fresh peaches makes the perfect summertime dessert, no oven required.
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Ingredients
  • fresh peaches, sliced or diced or even grilled
  • 1 lb. whole milk ricotta, drained of liquid if bought in a deli, or use one with less liquid that you can purchase from a container. Just make sure no visible liquid is dripping out.
  • ½ cup powdered sugar
  • zest of half an orange, or more to your liking
  • ½ teaspoon vanilla
  • a pinch of cinnamon
  • ½ cup of mini chocolate chips
  • pistachio's for garnish
Instructions
  1. Using your hand mixer place the ricotta into a bowl and mix until the ricotta is nice and smooth.
  2. Add in the powdered sugar, vanilla, zest and cinnamon.
  3. Fold in the chocolate chips.
  4. Cover and refrigerate until ready to use, keeps for a couple of days.
  5. NOTE: Taste for sweetness along with the zest and everything else to your own liking.
  6. Serve over sliced peaches or diced and layered in individual serving vessels. Garnish with pistachio's, optional.

 

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Limoncello Cookies with White Chocolate and Pistachio Drizzle

June 22, 2024 by Leave a Comment

limoncello with cookies

A warm summer day calls for a nice cold and refreshing drink of limoncello. Not only is it a wonderful drink to sip slowly and enjoy, and by the way today happens to be National Limoncello Day,  it’s also used in cooking and baking, so having a bottle stashed away in your freezer is a good thing.

cookies and limoncello cream

I made these delicious cookies using limoncello crema, if you haven’t tried the creamy version of limoncello I encourage you to do so, it’s out of this world amazing. This is the perfect pairing for a hot summer treat.

The cookies are infused with the limoncello crema, lemon zest and juice. The cookie itself has a crisp edge with a light and crunchy interior. The tops are drizzled with white chocolate and chopped pistachios.

a row of limoncello cookies cookies

This recipe comes from Food Network magazine and it’s definitely adapted because after I had formed and shaped the cookies and was ready to put them into the oven, I realized I forgot 2 tablespoons of olive oil that the recipe called for. By that time I just let it go because there’s also 12 tablespoons of butter included in the recipe so I figured it would be fine, and it was, we loved them as is.

I will post the full recipe but use your own judgement on the olive oil addition, just know they turned out great without.

cookies with white chocolate drizzle and nuts

This is such a unique and special cookie not something common like a chocolate chip, I guarantee your friends and family will love them.

plated cookies

Bring a platter to your summer gatherings and watch them disappear!

Limoncello Cookies with White Chocolate and Pistachio Drizzle
 
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Limoncello infused cookies, bright, crunchy and citrusy, a perfect all occasion treat. Recipe adapted. from. Food Network magazine.
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Ingredients
  • 1- ¾ cup all purpose flour
  • 1 cup semolina flour
  • 1 teaspoon, baking powder
  • ½ teaspoon baking soda
  • ½. teaspoon salt
  • 12 tablespoons room temperature unsalted butter
  • 1 cup sugar
  • 2 tablespoons olive oil ( see reference above in post) I forgot to put it in but they still turned out great.
  • 1 whole egg and 1 egg yolk
  • 3 tablespoons of limoncello, I used the crema version
  • ½ teaspoon, vanilla
  • zest and juice of 1 lemon about 3 tablespoons
  • ***
  • 8 oz. white chocolate chips
  • ¾ cup of finely chopped pistachio's
Instructions
  1. Whisk together the flours, baking powder, soda. and salt.
  2. In a larger bowl beat the butter and sugar til fluffy.
  3. In a tiny bowl whisk the olive oil, (see reference above) whole egg, yolk, limoncello, vanilla, lemon juice and zest. Add it to the butter mixture on low then also add in the flour.
  4. Now cover and refrigerate the dough for 30 minutes, and important step to get the butter cold for rolling the cookie shape.
  5. ***
  6. Preheat the oven to 350 and place parchment onto a baking sheet.
  7. Roll the cookies into a 2 inch long log, place them 2 inches apart on the parchment.
  8. Bake anywhere between 15 to 18 minutes. depending on your oven, each cookie should show a nice medium golden on the bottom and edges.
  9. ***
  10. Completely cool on racks then melt the white chocolate chips in the microwave at 30 second intervals, drizzle the chocolate on the cookies with a fork then quickly add your chopped pistachio's..

 

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Antipasto Potato Salad

May 20, 2024 by 4 Comments

antipasto with potatoes

This is the season for outdoor cooking with BBQ’s, picnic’s, parties, graduations and all sorts of get-together’s. As you can see from my previous few posts lately, I’ve been on a salad kick.

This antipasto potato salad is perfect for any of those occasions, I think you’re going to love it!

This is not your traditional American potato salad made with mayo, which by the way I think is delicious too. This one is called an antipasto potato salad because it’s filled with ingredients you would find on a nice big antipasto platter with the addition of potatoes.

antipasto salad

For the potatoes I used a mix of red and white thin skinned potatoes because that’s what I had, but you can use your favorite kind just don’t use a baking potato or a russet. I also left the skin on but you can certainly peel the skin off as well.

antipasto and potatoes

This is such a nice Italian twist on traditional potato salad, it’s dressed with a delicious red wine vinaigrette so you can put this out and serve it worry free in regards to spoiling because no mayonnaise is required.

Enjoy!

Antipasto Potato Salad
 
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Think of a nice big Italian antipasto salad, add some cooked potatoes and this is the delicious result. This recipe is adapted from Delish
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Ingredients
  • 2 lbs. of cooked red or white skinned potatoes, cooked until a knife goes through easily, cooled then cut bite size. ( you can peel them if you like)
  • 1 cup of salami, sliced. into quarters or diced
  • 1 can or jar of artichoke hearts, drained of liquid
  • 2 cups sliced cherry tomatoes
  • 1 container of bocconcini mozzarella, or the pearl size, drained of liquid
  • ½ red onion, sliced in half moons
  • a mix of olives, I like kalamata and castelvetrano, a cup or more
  • a handful each of fresh parsley and basil, chopped
  • VINAIGRETTE
  • ½ cup of good extra virgin olive oil
  • ¼ cup red wine vinegar
  • 2 small garlic cloves, grated
  • 1 dollop of Djion mustard
  • oregano and salt and pepper to taste
Instructions
  1. Shake the dressing in a jar.
  2. Place the salad ingredients into a big bowl, tossing in the herbs.
  3. Then arrange and place everything onto a big platter and spoon desired amount of the dressing over the top right before serving.
  4. Toss gently.

 

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