Zeppole*

This is a light n' fluffy traditional Italian pastry. It's usually made in Naples for St. Joseph's Day which falls on March 19th. These are basically like doughnuts. It's easy to make and will surely win you 'cool' points! :-)


Ingredients

• All purpose flour - 1 cup
• Butter - 1 stick
• Water - 1 cup
• Sugar - 1 cup + 3 tbsp
• Cinnamon - 2 tbsp
• Eggs - 4
• Salt - 1/4 tsp
• Olive oil - to fry

Method

• In a pan, bring the salt, butter, 3 tbsp sugar and 1 cup of water to a boil.
• Take the pan off the heat and slowly mix the flour while whisking the mixture so there are no lumps.
• Put the pan back on the heat and mix the dough until it forms a ball and does not stick to the pan.
• Take it off the heat. Add in the eggs one by one while whisking the mixture using a hand mixer.
• Beat until a smooth mixture is formed. But don't over-mix it.
• In a pan, heat the olive oil (about 2-inches from the bottom). Using a thermometer make sure the temperature of the oil is 375 F.
• Using an ice cream scoop, spoon about a tablespoon of the mixture into the oil and fry till golden brown. The Zeppole will puff up. Do not put in too many Zeppole at a time when you fry. It'll bring the oil temperature down. Fry in batches.
• In a shallow dish, mix the remaining sugar and the cinnamon together.
• Roll the fried Zeppole in this cinnamon sugar and serve hot.

* Recipe Courtesy: Giada De Laurentiis

Mixed Berry Soup with Ice Cream*

Like I've said before, I've never been a big fan of desserts. But ever since I started making my own, its growing on me! I really liked this dessert. Its very simple to make. The wine compliments the berries really well and the sweetness of the ice cream makes it even more yummy! The presentation is so good that this is a must on your menu when you have a dinner party!

Ingredients

• 1 pkg Strawberries - thinly sliced
• 1 pkg Rasperries
• 1 pkg Blueberries
• 1 cup Red Wine
• 1 cup Water
• 3/4 cup Sugar
• Vanilla Ice Cream
• 1 stick Cinnamon
• Star Anise - 2

Method

• In a pot, add the wine, water, cinnamon and star anise (if you don't have this, it's ok to skip it!). Add the sugar. Bring it to a boil.
• Add 3/4 packets of all the berries. Reserve the rest.
• Let the berries simmer in the wine until they're completely tender and falling apart.
• Let cool.
• Grind the mixture until its smooth.
• Strain the soup so that there are no seeds.
• Chill the soup in the refrigerator for at least 2 hrs. The more it chills, the better it tastes.
• In a Martini glass, add a big scoop of vanilla ice cream. Ladle the soup on top. Decorate it with a few berries and enjoy.

* Recipe Courtesy: Giada De Laurentiis

Orange Nut Squares*

This is one of the easiest desserts you can ever make and it'll make you an instant star among your friends and family! I usually don't like desserts (except Tiramisu), but this one was too good even for me to resist!


Ingredients

• Sugar cookie dough - 1 packet (store bought Pillsbury will be great)
• Orange Marmalade - 1 jar
• Nuts (whatever you have on hand. I used almonds and Walnuts. You can also use Pecans or Hazelnuts)
• Chocolate chips - A handful (or your favorite bar of milk chocolate)

Method

• Preheat the oven to 350 F.
• Spread the nuts in an even layer onto a baking and roast it in the oven for about 10-12 minutes.
• Also, spread the cookie dough on to a cookie sheet in an even layer about 1/4 inch thick and bake it for about 25 minutes.
• Let it cool completely.
• Now spread the orange marmalade over the cookie in a thin, even layer.
• Chop the nuts ito small pieces and sprinkle them evenly over the cookie.
• Now, microwave the chocolate chips (or a bar of chocolate cut into pieces) on medium power for a minute or two until the chocolate completely melts.
• Use a fork to drizzle the chocolate all over the nuts.
• Let cool.
• Cut them into squares and serve.

Tips

• When you microwave the chocolate, make sure to keep an eye on it. Stir it every 30 seconds. Alternately, you can also use a double boiler.
• Keep the cookie dough outside for 15-30 minutes. It's easier to work with it.
• You can also serve this with a scoop of vanilla or butter pecan ice cream.
• You can store this in an airtight container. There's no need to refrigerate it.

*Recipe Courtesy: Giada De Laurentiis