- 1/2 pound fresh pumpkin or butternut squash, peeled and cut into small dice
- 2/3 head of red radicchio
- 1 1/2 cups Italian rice (Arborio, Carnaroli, or Vialone Nano type)
- 1 medium white onion, finely diced
- 1/2 cup dry wine
- 1 1/2 teaspoons freshly grated nutmeg
- About 1 teaspoon freshly ground white pepper
- 1 teaspoon salt
- 7 to 8 cups vegetable stock
- 4 to 5 tablespoons extra-virgin olive oil
- 1 to 2 tablespoons balsamic vinegar (to taste)
- salt and pepper to taste
In Italy, "Miele" (honey), is classified as compulsively as cheeses and olive oil - by area of origins, type of flower, and depending on whether pieces of honeycomb were included... we have strawberry-tree (corbezzolo) and Eucalyptus honeys from Sardinia, chestnut honey from Piedmont, millefiori (thousand flowers) from Tuscany, orange blossom from Sicily, acacia from the Pre-Alps, and many more. Every fall, I take a trip to Zebar's or Eataly where I stress out about which kind will grace my cake this Rosh HaShana!
Rather than blaming this on my all-Italian obsession with ingredients, you should try for yourselves! After all, when the Almighty promised our forefathers that they would be freed from Egyptian bondage, the Promised Land was described as "a land flowing with milk and honey" (Exodus. 3: 17, etc.) - and not with "milk and sugar"!
In this cake, the orange balances out any excessive sweetness of the honey.
- 4 medium/large eggs, separated
- 3/4 cup oil (canola oil or 1/2 light olive 1/2 almond oil)
- about 300 gr (3/4 a medium/large jar) liquid honey
- 1/2 cup potato starch
- 1 1/2 cup 00 or all-purpose flour
- 2 tbsp orange liqueur (like triple sec) or brandy
- zest of one organic orange
- 1/4 cup of the orange juice
- 1 package (16 g) baking powder
- a pinch of salt
- 1/2 lb phyllo dough (home-made or store-bought)
- 1/2 lb vanilla gelato (home-made or store-bought)
- 1/2 lb bittersweet or dark chocolate (grated, or use chips)
- 1 basket berries
- milk and butter
"Nothing is more memorable than a smell. One scent can be unexpected, momentary and fleeting, yet conjure up a childhood summer beside a lake in the mountains; another, a moonlit beach; a third, a family dinner of pot roast and sweet potatoes during a myrtle-mad August in a Midwestern town" (Diane Ackerman, A Natural History of the Senses).
One of my first olfactory memories features a lemon lavender crostata, baked by my grandmother on a summer afternoon about four decades ago.When we think of lavender fields, most of us conjure up images of Provence: maybe because they were often depicted by French impressionists. However, this plant (a member of the same family of savory herbs which also includes sage, thyme, and oregano) is cultivated all over the world, from England to Brazil, from Russia to Japan and new Zealand - and of course, Italy. My grandmother lived in Pistoia, a town about 30 minutes North-West of Florence, and just over an hour drive from the Chianti region and its stunning landscapes of rolling hills lined with cypress trees, vineyards, olive groves and (surprise!) lavender fields, in a patchwork of incomparable natural beauty. That's exactly where my parents and I used to pick our flowers. Only after a generous tip to the farmer we would be allowed to leave with a large bundle. I remember that I would often come back with a bee sting, promptly treated by the local pediatrician, Dottor Federico: lush lavender shrubs are always humming with fuzzy bees, and the product of this romantic relationship is the most elegant of all honeys.
My grandmother was never a remarkable cook or baker, but somehow this particular tart, made using her next-door neighbor's recipe, and almonds and lemons from her own orchard, always came out so delectable that it was gone in five minutes - however, its exquisite memory has lingered on for over 40 years….
- 1 disc puff pastry or short pastry, home made or purchased
- 2 egg yolks
- 3/4 cup (heaped) sugar
- 1/4 cup (heaped) potato starch
- 2 1/4 cups 2 % milk
- juice of 2 small lemons, or 1 large lemon
- zest of 1 organic lemon
- 2 teaspoons dried lavender