Category: Christmas

Calabrese Verza Ripena per Natale

Calabrese verza ripena Per Natale

For us it isn’t Christmas without our traditional Calabrese cabbage rolls. Calabrese Verza Ripena per Natale take on different shapes and stuffings.  My nonna traditionally made the with an all meat stuffing or a meat and rice stuffing.  I am going to give you both recipes, although today I am making the rice and pork ones.  The meat ones are pretty heavy.  LOL

Cabbage was and is a typical seasonal dish for many Italians especially in the south.  Meat was a real treat for my mother growing up in the late 30’s.  My nonna made the most of what little meat they had.  They also didn’t have all the kitchen gadgets or cooking choices that we do today.  I like this recipe because unlike the Polish cabbage rolls, the Calabrese use mostly uncooked ingredients.  The only thing cooked is the rice and that is left to cool.

I don’t boil cabbage any more.  My easy method is to wash the leaves and then I place them in some very hot water and let them sit.  It cuts time and your kitchen won’t smell of boiling cabbage.

If you want an easier version of a cabbage roll try my https://recipesatmytable.com/easy-napa-cabbage-rolls/

Ingredients for the meat and rice recipe

  • a small savoy cabbage
  • 1 lb ground pork
  • 1 cup boiled arborio rice ( this is the uncooked measurement)
  • 2 eggs
  • 1 clove garlic minced
  • 1/2 cup Parmigiano cheese ( grated)
  • 2 tbsp chopped parsley
  • 3 cups marinara sauce
  • salt and pepper
  • Calabrese oregano
  • sliced provolone or mozzarella

Ingredients for the all meat recipe

  • a small savoy cabbage
  • 1 lb ground pork
  • 1 lb ground beef
  • 2 eggs
  • 1 clove garlic minced
  • 1/2 cup Parmigiano cheese ( grated)
  • 2 tbsp chopped parsley
  • 1/2 cup of breadcrumbs
  • 3 cups marinara sauce
  • salt and pepper
  • Calabrese oregano
  • sliced provolone or mozzarella

Process

Boil the rice and set aside to cool. Once cooled add the eggs,parmigiano, garlic, salt, pepper and parsley.

Next add in the ground pork and mix everything together.

Separate and wash your cabbage leaves.

Put a kettle on to boil and pour the hot water over the leaves and let them soak for a few minutes.

Take a few leaves at a time and cut out the core.  Place a small scoop of the mixture in at the end of where the core sat.

You can see the steps here.  First bring the two sides together, fold over and wrap tightly. The secret is to overlap the leaves and make tight little packages.

Place a 1 1/2 cups of marinara sauce on the bottom and the same overtop.  Sprinkle with oregano and add some more salt and pepper.  Cover and place in a 350 F oven for 1 1/2 hours and then uncover for 15 minutes.

Out of the oven, golden and yummy!!

Plated goodness!!

 

 

 

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Date Pinwheels

Date Pinwheels

Date Pinwheels

Dates are a favourite ingredient at our house.  For Christmas, my mother-in-law made pinwheels with a date centre. Date Pinwheels are pretty to serve at your Christmas table.  These little treasures are not hard to make, but require a little love and extra time.

The dough requires chilling and then once filled the logs need to be frozen overnight before cutting.  The date filling can be quite sticky to work with.  Always have a bowl of cold water handy when spreading the filling.  I used the back of a spoon dipped in cold water to spread over the dough.  This dough is similar to pie dough, so you will have to work quickly.  I think that the extra time and effort is definitely worth it when it comes to taste.

Don’t forget to try my date squares: https://recipesatmytable.com/tried-and-true-date-squares/

For health benefits of dates https://recipesatmytable.com/tried-and-true-date-squares/

Ingredients For Date Pinewheels

The dough

  • 1/2 cup butter
  • 1/2 cup each of brown and white sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 2 cups all purpose flour
  • pinch of slat
  • 1/4 tsp baking soda

Filling

  • 1 package pitted dates
  • 1/4 cup sugar
  • 2/3 cup water
  • 1 tsp vanilla
  • 1/4 tsp cinnamon
  • 1 cup chopped nuts

Process

Make your filling first and set to cool.  Add the dates, sugar and water to a pan.  Bring to a boil and simmer for 5 minutes. Take it off the heat, mash with a potato masher and add the vanilla.

Add in the nuts and stir.  Put it in the refrigerator to cool.

Now cream the butter and add in both sugars and vanilla.

Go in with your dry ingredients next and mix until all incorporated.

Roll in plastic wrap and place in refrigerator for at least one hour. Cut the cough in half. 

 Roll it out in a 12 X 9 rectangle.

Spread with half the filling and  roll up tightly. The filling is quite sticky and I used the back of a spoon dipped in water to spread it.  Also use an icing spreader to slide under the dough for easy rolling.  Do this for both pieces of dough.

Wrap each log in plastic warp and place in you freezer overnight.

Cut into small slice about 1/8 of an inch.

Bake in 375 F for 10 minutes.

A nice addition to any Christmas tray. 

 

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Almond Crescents

Almond Crescents

My mother-in-law served the cutest crescent shaped cookies.  Going through her recipe cards, I found one recipe I always love this year. Almond Crescents come together with a few simple ingredients. You won’t have to go shopping for this one.  She used ground almonds in hers, but I used a mixed unsalted nut from Costco.  I can’t stop eating them.

Christmas cookies are a way to celebrate.  I know that in Italy during my mom’s time, they were a real treat.  Sugar was not always available and it was used sparingly.  My nonna had honey and other sweeteners, but most of the italian cookies use basic ingredients such as eggs, flour, nuts, and natural sweeteners.

Another one of my crescent shaped cookies for Christmas https://recipesatmytable.com/crescent-moons-with-jam-and-nuts/

If you want to read about the history of some of your favourite cookies this is a good article :https://www.chattersource.com/article/christmas-cookies

Ingredients

  • 1 cup butter ( leave it out to soften)
  • 1/4 cup sugar
  • 2 cups flour
  • 1 cup ground nuts ( your choice, I used a mixed un-salted nut)
  • 1/2 tsp almond extract
  • 1 tbsp very cold water

Process

Butter makes everything good.  Watkins makes a great Almond Extract. 

Cream the butter, almond extract and sugar first.  Make sure it is light and fluffy.

Next add your flour and mix for a few minutes until incorporated.

Go in with the nuts.  Mix and add the 1 tbsp of cold water.  You will see the dough come together on the paddle of your mixer.

Place the dough on your counter and bring it all together.

Take small amounts of the dough and roll it with your hands to form a tiny roll. Twist each roll on the cookie sheet to form crescent shapes.

Bake in a 350 F oven for 10 minutes.

Sprinkle with icing sugar when cooled.  These freeze well.

YUM!!

 

 

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Almond Crescents

Author Renata Solski

Ingredients

  • * 1 cup butter leave it out to soften
  • * 1/4 cup sugar
  • * 2 cups flour
  • * 1 cup ground nuts your choice, I used a mixed un-salted nut
  • * 1/2 ts

Instructions

  1. Butter makes everything good.  Watkins makes a great Almond Extract.
  2. Cream the butter, almond extract and sugar first.  Make sure it is light and fluffy.
  3. Next add your flour and mix for a few minutes until incorporated.
  4. Go in with the nuts.  Mix and add the 1 tbsp of cold water.  You will see the dough come together on the paddle of your mixer.
  5. Place the dough on your counter and bring it all together.

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Double Decker Pastry Squares

Double Decker Pastry Squares

Double Decker Pastry Squares were my mother-in-law Erika’s specialty.  She brought them with pride to all our gatherings and especially at Christmas.  Erika is now in a retirement home and we are thinking of her even more during these trying times.  Today I look at the worn out old recipe card that she gave me when we first got married and thinking of her fondly.

Years ago the world was a simpler place.  The women gathered at the holidays to bake together.  Recipes were shared at these gatherings and lasting friendships made.  Then everyone took home the goodies with smiles on their faces.  Today we just don’t make the effort anymore to do this.  I know sometimes there are cookie exchanges, but you haven’t lived until you hear the laughter of 10 women baking in a kitchen.

This is a beautiful and forgiving crust to work with.  Make sure that use cold butter and shortening.

Don’t forget to check out my jam crostata https://recipesatmytable.com/jam-pie-crostata/

Ingredients

Dough

  • 5 cups of flour
  • 4 tsp baking powder
  • 2 tsp baking soda
  • 1/4 tsp slat
  • 3/4 cup sugar
  • 1/2 cup unsalted butter
  • 2 Tbsp vegetable shortening
  • 4 egg yolks
  • 1 cup full fat sour cream
  • 1 tsp vanilla extract

Filling

  • 1 1/2 cups ground walnuts
  • 1/4 cup sugar
  • 2 cups strawberry jam ( I used triple berry)

Process

Sift the flour, baking powder and baking soda.  Add in the salt and sugar. Place in a mixing bowl with the cold butter and shortening.

 

Cut the butter and shortening in with your paddle mixer until it looks like small peas. Beat the egg yolks and the sour cream. Add to the flour mixture.

Mix the egg yolks and sour cream into the dry ingredients until it comes together into a soft dough.

Turn the dough onto the counter and gently bring it into a roll.

Divide into three equal pieces.

Roll out one piece to fit into a 9 X 13 cookie sheet.

Spread with half the jam.

 

Sprinkle on half the walnuts and sugar. Repeat the steps again.

Now take the third piece of dough and cut some strips to place criss-cross onto the last layer.

Brush with egg white and bake at 350F oven for 30- 40 minutes.

Oven view

Cool and cut into small squares.  This stores well in the freezer.

Look at the layers of nuts and jam.

 

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