Chocolate Hazelnut Meringues

Prep time: 15 minutes

Bake time: 15 to 17 minutes

Yield: 35 to 40 meringues

I always thought meringues would be hard to make but they're not. Classic meringues are simply made with egg whites and sugar.

For these Valentine treats, I combine egg whites with sugar, hazelnuts, melted chocolate and a dash of cinnamon.

While these little guys make an awesome "light" dessert, they're also great with cappuccino as part of a romantic afternoon snack.

Ingredients:

6 ounces semi-sweet chocolate chips

3 large egg whites, at room temperature

1/2 cup granulated sugar

1-1/2 cups finely chopped hazelnuts (can be substituted with almonds)

Dash cinnamon

Preheat oven to 325°F. Grease and flour two 18X12-inch baking sheets (do not use parchment paper as the meringues will stick to the paper).

In a double boiler or in microwave oven, melt the chocolate and set it aside.

Meanwhile, in a 4-quart mixing bowl, beat egg whites until stiff peaks form (stand mixer or hand mixer should be set on high speed).

Add the sugar, one tablespoon at a time until it is all incorporated. The egg whites will look glossy.

Using a wooden spoon, gently fold in the chopped hazelnuts followed by the melted chocolate. Sprinkle a dash of cinnamon into the meringue mixture.

Drop meringue mixture by rounded tablespoons onto the baking sheets, spacing them 2 inches apart. Alternatively, fill a pastry bag fitted with a star tip and form 1-1/2-inch circles on baking sheets.

Bake 15 to 17 minutes or until meringues look puffy.

With oven turned off, allow meringues to cool inside oven for 5 to 7 minutes. Remove immediately and place on a serving platter.

Note: If meringues are transferred to counter after baking, they will "fall" and become chewy instead of crunchy.

Store cooled meringues in double freezer bags up to one month.

Text & Photograph ©2011 Nancy Real

Stracciatella Soup

Prep time: 7 to 8 minutes

Serves: 4 to 6

In this quick recipe, beaten eggs, cheese, nutmeg and parsley are transformed into a gourmet Roman soup.

One of my favs, Stracciatella Soup derives from the Italian word "stracciato" or torn. It's made by beating eggs with Pecorino Romano cheese and then whisking the mixture into simmering chicken broth. As the egg mixture cooks, it turns into "stracciatelle" or torn shreds. Together with the cheese's sharp flavor, these simple ingredients turn into a soup that's perfect on a cold, winter night.

How's that for Roman comfort food?

Ingredients:

2-1/2 quarts chicken broth (preferably homemade)

5 large eggs

2/3 cup grated Pecorino Romano cheese

Dash ground nutmeg

2 tablespoons finely chopped, fresh, flat leaf Italian parsley

Crusty Italian bread, sliced

In an 8-quart stockpot, bring the chicken broth to a boil and keep it simmering (this is a light boil).

Meanwhile, in a 3 or 4-quart mixing bowl, whisk the eggs until mixture is uniform. Gradually whisk in the cheese and mix well.

Pour the egg mixture in a thin stream, constantly whisking, into the simmering chicken broth. In minutes, the egg mixture will turn into little torn shreds. Add a dash of nutmeg and the parsley.

Serve immediately with crusty bread and chilled white wine.

Note: We recommend imported Pecorino Romano cheese because of its sharp bite. When purchased by the piece, the flavor of the cheese is sharper, especially when grated just prior to use.

Text & Photograph ©2011 Nancy Real

Guacamole Romano

Prep time: 10 minutes

Serves: 4 to 6

What happens when you combine guacamole with Pecorino Romano cheese? You create an impressive party recipe with a twist - Guacamole Romano.

Happy New Year!

Ingredients:

2 large, ripe avocados

2 tablespoons chopped red onion,

1 jalapeño pepper, finely chopped

1/3 cup grated Pecorino Romano cheese

Salt, to taste

Tortilla chips

Cut each avocado in half horizontally. Using the knife, cut into the pit. Make a quick twist and remove the pit.

With a spoon, scoop out the avocado flesh and transfer it to a shallow mixing bowl.

Using a fork, gently mix in the onion and the chopped jalapeño pepper - do not overmix (the guacamole should be chunky).

Stir in the Pecorino Romano cheese and 1/4 teaspoon salt. Taste and adjust salt level by adding a sprinkle of salt, if needed.

Transfer Guacamole Romano to a bowl and serve immediately with tortilla chips.

Text & Photographs ©2011 Nancy Real

Snowballs

Prep time: 15 minutes

Makes: 15 pieces

Every year in December, my thoughts return to Montreal where I spent my early childhood. In Canada, the holiday season was synonymous with my cousins and me enjoying those great snowball fights.

Here in Los Angeles, these delicious Snowballs are made with bananas that are cut into chunks, rolled in sour cream and then in coconut. Rather than throwing these Snowballs at anyone, it's best to serve them on a festive platter, surrounded by lush, fresh strawberries.

While Snowballs are fun to make, if anyone's around during the process, these treats will never make it to your holiday table. But if they do, they'll be the hit of the party - guaranteed!

Ingredients:

3 ripe bananas

Juice of one lemon or lime

8 ounces sour cream

2 tablespoons Amaretto liqueur

3 cups Baker's Angel Flake Coconut®

1 quart fresh, whole strawberries

Peel and cut the bananas into one-inch chunks (approximately 5 chunks per banana). Place them in a shallow bowl; gently toss in the lemon or lime juice.

In a separate, shallow 10-inch bowl, gently stir together the sour cream and Amaretto liqueur; set aside.

Place coconut in a separate 10 or 12-inch shallow bowl and set aside.

Using two forks, lightly coat each banana chunk with the sour cream mixture followed by the coconut (roll each banana chunk in the coconut until it is thoroughly coated and looks like a snowball). Place snowball on a serving platter. Repeat with remaining banana chunks and arrange in a mound on the serving platter.

Fan each strawberry by making two vertical cuts into it. Arrange strawberries in a circle around the Snowballs.

Refrigerate Snowballs up to three hours (covered in plastic wrap) or serve immediately.

Text & Photograph ©2011 Nancy Real

Vanilla Oat Scones

Prep time: 15 minutes

Bake time: 12 to 14 minutes

Makes 8 to 10 scones

I love oatmeal in any way, shape or form and also for breakfast, lunch or dinner. Imagine the glee I must have felt when I discovered that oatmeal could be a main ingredient in homemade scones.

I make this recipe with either butter or vegetable oil (gotta be honest - scones are more delish when made with butter!). The warm, vanilla aroma of my oat scones is very comforting. Warning - warm scones will not only melt in your mouth, but they’ll make you reach for that extra pat of butter. Be sure to add a chaser of jam or jelly to every morsel.

Ingredients:

1½ cups all-purpose unbleached flour

1½ cups oats, uncooked (old-fashioned or quick-cooking)

1 tablespoon baking powder

½ teaspoon salt

1/3 cup granulated, unbleached sugar

½ cup currants, raisins or chocolate chips

1 large egg

1/3 cup milk (whole or low-fat)

2/3 cup unsalted butter, melted (2/3 cup vegetable oil can be substituted for the butter)

½ teaspoon vanilla extract

Preheat oven to 425˚F. Line a 12X18-inch baking sheet with parchment paper. Alternatively, you can grease and flour the baking sheet.

In a 2-quart mixing bowl, stir the flour, oats, baking powder, salt, sugar with the currants, raisins or chocolate chips; set aside.

In a small bowl, and using a fork, mix together the egg, milk, butter or oil and the vanilla. Stir the wet ingredients into the bowl with the dry ingredients; mix until dough is uniform (do not overmix).

With floured hands, gather the dough into a ball. Transfer dough ball to a flat, floured surface and, with a rolling pin, roll it out to a 7 or 8-inch circle. The dough should be about ½-inch thick.

Using a 2-inch round cookie cutter, cut into the dough, making concentric circles. Pick up any excess dough and reshape it into a ball, flatten it and cut an extra circle or two (there will be a total of 8 to 10 cut circles).

Place dough circles on baking sheet, leaving a 1 to 2-inch space between each one. Place baking sheet on a rack positioned in center of oven. Bake 12 minutes. After 12 minutes, check bottom of one scone by lifting it with a spatula. If underside is golden brown, the scones are done. If not, bake an additional 2 minutes. Serve warm with butter and fruit preserves.

Text & Photograph ©2011 Nancy Real

Cinnamon Apples

Prep time: 15 minutes

Cook Time: 5 to 8 minutes

Serves: 6

Every year at Thanksgiving, I like adding a new dish to my repertoire. I recently posted Butternut Squash Risotto as a first course for the holiday dinner. Keep in mind that tomorrow’s fare could add 3 pounds to your scale the next day, aka Black Friday, the day you’ll shop for a holiday dress or suit. Don’t know about you, but I’m staying in my tight black dress way past January 2^nd!

No worries. I’ve come up with a foolproof plan. I turned my fav apple pie dessert into a guilt-free holiday treat. Freshly sliced apples are cooked with raisins and cinnamon (no sugar). After the apples have cooled, I can snack on them as much as I like without worrying about an expanding waistline.

Cinnamon Apples keep refrigerated 4 to 5 days, but they won't last that long. Try the recipe – you’ll love it.

Ingredients:

5 to 6 medium-large apples (any variety)

¼ cup raisins

½ cup cold water

½ cinnamon stick, cut into slivers

Dash ground cinnamon

Peel, core and thinly slice the apples. Place apples in a 4 to 6-quart saucepot with raisins, water, cinnamon stick and ground cinnamon.

Bring to a boil and cook on medium-high heat, stirring occasionally, for 5 minutes or until apples are tender.

Transfer Cinnamon Apples to a glass or porcelain bowl and cool. Serve and/or refrigerate up to 5 days.

Text & Photograph © Nancy Real

Butternut Squash Risotto

Prep time: 25 to 30 minutes

Serves: 4 to 6 (as a first course)

Serves: 8 to 10 (as an appetizer course)

On Thanksgiving Day, while sipping some "vino" with my guests, we'll make this risotto together. It's so easy - every time a cup of broth is added to the rice, I'll pass the wooden spoon to one of my friends so they can do the stirring, aka "all the hard work".

By adding bits of butternut squash to this “delizioso” risotto, you’ll find a sweet surprise in every spoonful. And with a sprinkling of Parmigiano Reggiano cheese, this first course is to die for. Buon Appetito!

Ingredients:

3 cups freshly diced butternut squash (raw)

1 teaspoon salt

1/4 cup extra virgin olive oil

1/2 cup finely chopped white or yellow onion

1 garlic clove, crushed

1 pound Arborio rice*

5 to 6 cups chicken broth

1 cup dry white wine

0.250 grams saffron powder (not saffron threads)*

2 to 3 tablespoons unsalted butter

Salt & ground black pepper, to taste

2/3 cup grated Parmigiano Reggiano cheese

In a 2 to 3-quart saucepot, combine squash with cold water (add enough water to cover the squash). Bring to a boil. Stir in 1 teaspoon salt and cook 7 to 8 minutes until squash is fork-tender. Drain squash and set aside in a bowl.

Meanwhile, in an 8 to 10-quart stockpot, heat the oil. Add onion and garlic; sauté on medium heat, stirring with a wooden spoon, until onion is translucent.

Stir in the rice and 1 cup of broth. Cook, on medium-high heat, stirring occasionally, about 2 minutes or until broth is absorbed. Repeat.

Stir in the wine and saffron; cook and stir for 2 minutes or until wine is absorbed.

Stir in 1 cup broth; cook and stir for 2 minutes or until broth is absorbed. Repeat broth addition and cooking instructions 5 to 6 more times or until rice is tender-firm (not overcooked).

Stir in the butter, salt and pepper. When butter has been absorbed, add the squash, stirring until warmed through.

Serve immediately in individual bowls. Ask guests to add grated Parmigiano Reggiano cheese (optional).

Suggested white wine pairing: Chilled Chardonnay or Pinot Grigio.

*Arborio rice and Saffron powder can be found in most supermarkets or in specialty foods stores.

Text & Photograph © 2011 Nancy Real