Buon Natale! Celebrate the Holidays Italian Style with Fruit Cake

While perusing through my archives, I rediscovered this Italian fruit cake recipe and felt like with the holidays in full swing, I should share it again.

Skye McAlpine is a talented friend of mine. A few years ago, she sent over this absolutely stunning (and delicious) Italian fruit cake recipe. On Skye’s recommendation, this fruit cake is lovely with a glass of sweet red wine, like port. If you have a local wine merchant, pick up a port to finish a holiday dinner party. It’s such a fun ending to a fun evening.

While perusing through my archives, I rediscovered this Italian fruit cake recipe and felt like with the holidays in full swing, I should share it again.

Certosino di Natale: Honey, Pinenut and Almond Fruitcake
Serves: 8-10

For the cake, you will need:

– 40g raisins
– 40g mixed candied peel
– 30ml dry red wine or Marsala
– 320g flour
– 30g cocoa powder
– 2 tsps bicarbonate of soda
– 300g honey
– 40g butter
– 70g sugar
– 1 1/2 tsp fennel seeds
– 1 tsp ground cinnamon
– 3 tbsps water
– 60g pinenuts
– 200g blanched almonds
– 60g dark chocolate

For the decoration, you will need:

– 2 (heaped) tbsp apricot jam
– 2 tsp water
– 10-12 slices of glacé orange
– 3 glacé pears
– 10-12 glacé cherries
– handful of blanched almonds

To prepare:

Add the raisins and candied peel to a medium-sized bowl and pour in the wine, then leave to soak overnight.

Preheat the oven to 180 degrees, grease and line a 25cm cake tin. Sift the flour, cocoa and bicarb into a large mixing bowl and set to one side.

Add the butter to a small saucepan along with the sugar, honey, fennel seeds and cinnamon, then set over a medium heat until the sugar dissolves. Stir now and then to make sure that nothing burns on the bottom of the pan.

Add the raisins (with all their juices) and pine nuts to the dry ingredients in the mixing bowl, stir well.

Roughly chop the chocolate and the almonds, then add them too. Stir again.

Now pour in the melted butter and honey, and stir until well combined. The batter will be quite stiff, so stir vigorously with a wooden spoon. If needs be, add another splash of red wine.

Pour the cake batter into the tin and bake for 45 mins to 1 hr, until it’s golden on top, and when you press a skewer into the cake, it comes out clean. Leave to cool in the tin.

To decorate, spoon the jam into a small saucepan with the water; set over a low to medium heat until the jam becomes syrupy and begins to bubble. Take it off the heat and use a pastry brush to glaze the cake, then lightly press the glacé fruits and nuts on to the top of the cake leaving no gaps. Brush the remaining glaze over the nuts so that it is all shiny.

For those of you that need measurements in cups see the conversion chart here

Photos by: Skye McAlpine

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Hungarian Walnut Roll, “Beigli”

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This holiday season, I decided it might be fun to make an old family recipe. I know most of you think I am Italian, but my family is Hungarian. As an homage to my family, I decided I needed to make this classic holiday sweet.

It is called Beigli (bay-glee), and it is made with walnuts and poppy seed filling with a yeasted dough. It really has a lovely flavor.

Find the recipe below. While it does take some extra prep and TLC, the end result is worth it, and it will make such a statement on your holiday table. Let me know if you give it a try!

Hungarian Walnut Roll (Beigli)
Prep time: 2 h 35 m Serves 24

For the dough, you will need:
– 1 (.25 ounce) package active dry yeast
– ½ cup of warm milk
– 5 tablespoons white sugar
– 1 cup unsalted butter, cubed
– 3 egg yolks
– 1 (8 ounce) container sour cream
– 4 cups self-rising flour

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For the filling, you will need:
– 1 cup whole milk
– 3/4 cups white sugar
– 2 1/2 cups finely chopped walnuts
– 1 lemon, zested
– 2/3 cup golden raisins

Egg wash:
– 1 egg
– 1 tablespoon water

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To prepare:

In the bowl of a standing mixer, combine yeast and warm milk. Once the yeast has proofed, add 5 tablespoons sugar, butter, egg yolks, and sour cream in the bowl of a standing mixer fitted with the dough hook and mix well. Slowly add the flour until the dough comes together. If the dough feels too wet, add a little more flour; if it’s too dry, add milk a tablespoon at a time. The dough should be moist and easy to work with.

Knead on a floured surface until smooth, then form the dough into a ball, cover the bowl with a plastic wrap, and set aside for 1 ½ hours.  While the dough is resting, make the filling. Heat the milk and ¾  cups sugar in a saucepan until the sugar dissolves and the mixture has a syrupy consistency about 5 minutes stirring occasionally. Add the chopped walnuts and stir to combine. Remove the saucepan from the heat; stir in the lemon zest and raisins, and let filling cool.

Once proofed (keep in mind the dough does not have a big rise), divide the dough into three pieces. Roll one piece of dough out on a lightly floured surface to form a long rectangle about a 1/4-inch thick 8’x 10”. Spread 1/3 of the walnut filling on the dough evenly, leaving about an inch of dough at each edge. Roll the dough up to form a log, and press to seal. Place the dough, seam-side down, on a parchment-lined or Silpat lined baking sheet. Repeat with the remaining dough and filling. Makes 3 logs.

Beat the egg with the tablespoon of water to make an egg wash. Brush the loaves with egg wash and let rest for 1 hour in a warm place. After the dough has risen, brush it again with egg wash and put the baking tray in the refrigerator for 30 minutes (this will give the dough a shiny finish).

Preheat an oven to 375 degrees F (190 degrees C).

Bake the loaves until they’re a deep golden brown, about 35 to 45 minutes.

Cool and slice into 1 inch slices.

xx Annette

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WOW them with dessert:: make pumpkin bread pudding!

This pumpkin bread pudding is so easy to make and is a great alternative to pumpkin pie. Prepare it ahead of time to wow your guests at the end of the meal.

This pumpkin bread pudding is so easy to make and is a great alternative to pumpkin pie. Since it makes a large batch, you can easily make as much as you need to fit your crowd. Plus, you can alleviate some stress by making the raisin bread ahead of time. Or, simply use a good-quality store bought bread. Your guests will never know the difference, and you’ll be a stress-free hostess.

Assemble this dessert first thing Thanksgiving morning, cover it with foil, and place it in the fridge until you’re ready to bake it. You can pull it fresh from the oven and serve it warm. You can also bake it in personal ramekins, so everyone has their own dish. It’s a cute and memorable presentation.

Don’t forget a dollop of fresh whipped cream (or even ice cream), too. Look for this and more recipes plus great entertaining tips in my book Picture Perfect Parties. Enjoy!

Pumpkin Bread Pudding
Makes 8 servings

You will need:
– 1 cup heavy cream, *milk can be a substitute for cream
– ¾ cup canned solid-pack organic pumpkin
– ½ cup sugar
– 6 large eggs
– ½ teaspoon salt
– ½ teaspoon ground cinnamon
– ¼ teaspoon ground nutmeg
– 1/8 teaspoon ground cloves
– 6 cups cubed (1-inch) day-old raisin bread
– ¼ cup chopped toasted walnuts
– 1 stick unsalted butter, melted

To prepare:
Preheat oven to 350 degrees F

Whisk together cream, pumpkin, sugar, eggs, salt, and spices in a bowl.
Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.
Serve with a dollop of vanilla ice cream.

Photo Credit: Deborah Whitlaw Llewellyn

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Halloween Block Party Spread

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Hi Everyone! It’s Nicole, Annette’s web manager and friend, and I’m back again to share a great idea for celebrating Halloween with friends later this week: a few easy recipes for a Halloween block party.

A few years ago, I realized that while we have plenty of trick-or-treaters in our neighborhood, many of them venture to other, longer streets to get their candy. Parents would walk by with their caravan of kiddos, and we wouldn’t get anyone knocking on our door for candy. As someone who absolutely loves Halloween, I would be so disappointed with the lack of festivities on our street, so I decided to do something about it.

Last year, we had our first official neighborhood driveway party. We provided everything, and neighbors stopped by as they passed to and from trick-or-treating. The party lasted well into the evening, and it was so fun!

As I started planning for this year’s festivities, I turned to Annette’s archives for some inspiration, and of course, I found it. Here are a few quick recipes for a fun block party spread:
white-bean-chili

White Bean Chili
Serves 8

You will need:
– 1 lb ground sirloin
– 1 lb ground turkey
– 3 tablespoons olive oil
– 1 small onion chopped
– 3 cloves chopped garlic
– 4 tablespoons chili powder
– 1 teaspoon salt
– 1 teaspoon white pepper
– 1 teaspoon cinnamon
– 8 cups chicken stock
– 2 cups canned cannellini white beans
– 2 cups canned pinto beans
– 2 tablespoons dried coriander

On the side:
– Tortilla chips
– Avocado
– Chopped fresh cilantro
– Sour cream

To prepare:

In a stockpot, sauté sirloin and turkey, with a slotted spoon remove cooked meat and set aside. Pour out any excess oil. Place olive oil and onions, garlic into the stockpot, heat on medium and cook until translucent. Add cooked meat, chili powder, salt, pepper and cinnamon and stock, simmer for 1 hour, add beans and coriander Cook for 3 hours.

Serve with shredded cheese, sour cream and sliced avocado and chopped fresh cilantro tortilla chips.

Photo Courtesy of: Victoria from Mission Food
My Devil's Food Cupcakes are one of my go-to desserts for Halloween(or any time of year, really). They're a decadent demonic dessert if I do say so.

Devils Food Cup Cakes
Makes 36 cupcakes

You will need:

For the cupcakes:
– ½ cup water
– 1 cup high quality cocoa powder
– 3 sticks butter softened (1 ½ cups)
– 2 cups sugar
– 4 eggs beaten
– 1 tablespoon vanilla
– ¼ cup canola oil
– 1 cup sour cream
– 3 cups all purpose flour
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1 cup semi sweet chocolate chips

For the Chocolate Frosting:
– 3 cups confectioners’ sugar
– 7 tablespoons high quality cocoa
– 1 stick of butter softened
– 6 tablespoons evaporated milk

Cake Preparation:

In the microwave, place water, then place cocoa powder in hot water, set aside. Preheat oven to 350 degrees F. In the bowl of a standing mixer fitted with a paddle blade place butter and sugar combine until creamy. Add eggs one at a time, add vanilla and oil and sour cream add cocoa mixture, beat on medium speed until combined.

In a bowl mix flour and baking soda and salt. Add the dry ingredients to the chocolate mixture on slow speed until combined, and add chocolate chips. Spoon batter into muffin tins, lined with cupcake liners fill liner until ¾ full. Place in the oven for 10-15 minutes until a pick is inserted and comes out clean. Cool and then frost.

Frosting Preparation:

Sift sugar and cocoa together in a bowl set aside. In the bowl of a standing mixer fitted with a paddle, cream butter, add sugar cocoa mixture slowly to the butter alternately with the evaporated milk, until fluffy.

Photos via Deborah Whitlaw Llewellyn & Design Sponge
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Party Favors

Select your favorite varieties of spooky, color-appropriate Halloween candy, fill cupcake liners, and tie with a cute string.

xx Annette

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Easy Fall Dessert:: Pumpkin Cupcakes

_FRJ5082 This is the season of all things pumpkin. In fact, you’re probably seeing it everywhere right now, but the truth is, I love pumpkin. I also love cupcakes, and everyone loves butter. With that in mind, I love to whip up these pumpkin cupcakes each year.

These cupcakes are moist, rich, and decadent. The decadence comes from the thick, creamy brown butter frosting. Trust me, it’s as good as it sounds. ‘Tis the season to put pumpkin in and on everything. I can pretty much guarantee that you’ll love these.

Pumpkin Cupcakes
makes 24 cupcakes
You will need:
– 1 cup of sugar
– 1 stick butter softened
– 3 eggs, room temperature
– 1/2  teaspoon vanilla
– 1 1/2  cups flour
– 1/2  teaspoon baking powder
– ½ teaspoon baking soda
– 1/2 teaspoon of cinnamon
– ½ teaspoon salt
– 1/4 cup milk
– 1 cup of pumpkin puree

To prepare:
Preheat oven to 350 degrees F

Fill two, 6-cup muffin pans with cupcake liners

In the bowl of a standing mixer fitted with a paddle, place butter and sugar and combine until creamy. Approx. 2-3 minutes. Add eggs one at a time, then add vanilla.

In a bowl, mix flour, baking powder, baking soda and salt. Add the dry ingredients to the butter mixture on low speed, finally add milk.

Pour the batter into the prepared cupcake liners, 3/4 way up the liner. Bake for 20 minutes until inserted knife comes out clean, cool for 30 minutes.

Brown Butter Frosting
You will need:
– 1 1/4 sticks butter
– 5 cups of powdered sugar
– 1 teaspoon vanilla
– 1/4 cup milk

To prepare:
Brown butter on medium heat until lightly toasted. Pour sugar, milk and vanilla in the bowl of a standing mixer. Turn the mixer on slow and add browned butter slowly until the frosting comes together.

*note this frosting has a tough consistency so you will need to apply to the cupcakes with a firm yet gentle touch.

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