February - "Red" - Recipes

LEAH’S DISH #1 – Double Chocolate, Dried Cherry Biscotti

Adapted from Gourmet

Makes about 30 biscotti

Ingredients

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon salt

3/4 stick (6 tablespoons) unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 cup walnuts, chopped

3/4 cup semisweet chocolate chips

Directions

Preheat oven to 350°F. and butter and flour a large baking sheet.

In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in dried cherries and chocolate chips.

On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.

On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack. Biscotti keep in airtight containers 1 week and frozen, 1 month.

LEAH’S DISH #2 – Red Wine Ice Cream

Adapted from Food and Wine

Makes about 5 Cups

Ingredients

6 large egg yolks

2 cups heavy cream

1 cup milk

1/2 cup sugar

1/2 cup sweet red wine, such as Moscato Rosa, Sagrantino Passito or Recioto di Valpolicella

Directions

In a heatproof bowl, mix the egg yolks. In a saucepan, combine the cream, milk and sugar and bring to a simmer over moderate heat, stirring to dissolve the sugar, about 4 minutes. Gradually whisk the hot cream into the eggs yolks; return the mixture to the saucepan. Cook over moderate heat, stirring constantly, until the custard is thick enough to coat the back of a spoon, about 5 minutes; do not let the custard boil or it will curdle.

Strain the custard into a bowl. Stir in the red wine. Cover and refrigerate until thoroughly chilled, about 1 hour. Freeze in an ice cream freezer according to the manufacturer’s instructions. Cover and store in the freezer until serving time.