Sometimes in Italy I take a break from a italian food and enjoy another ethnic food like Asian! But often I cannot find all of the ingredients, in that case I make my own! That was the case with this Sweet Thai Chili Sauce, in Thailand its called nam chim kai. It is used as a dipping sauce, a marinade and for stir-fry’s.
The other day I saw a post from a friend, she was eating an Éclair, and I thought, “Wow! It’s been a long time since I have made Cream Puffs….” of course Éclairs and Cream Puffs are made of the same Choux Pastry but did you know that Mexican Churros and British Yorkshire Pudding are also creations made from Choux pastry? All of these pastries sound quite exotic, foreign and difficult but actually they are not hard to make at all.
I am a fourth generation Italian living in America but we have done a pretty good job of holding on to our Italian traditions after so many years in America. Bagna Cauda, Raviolis and Biscotti seem to be the recipes we have clung to. You can read my past posts on Bagna Cauda (a hot Fondue made of butter, garlic and anchovies, typical of the North of Italy) and our family tradition of making homemade Beef and Spinach Raviolis by clicking the links.
So I am back home in California after living in Italy for a year and a half. We will only be home for three months, working and visiting with friends and family before we return to Italy again. As a side point I am enjoying such novelties as a good heater in my house, a powerful shower head in a roomy bathroom and a dryer to dry my clothes!
Persimmons are a fruit you either love or hate. In the Central Valley of California where I grew up, Persimmon Trees were plentiful, yet mostly unloved by most people. But how can you not admire a fruit that dares to sport a bright orange color during a time when all other fruit trees are shedding their leaves barren of fruit? In fact, I have memories of the bold, plump, orange persimmon fruit dangling on bare branches in the cold months of winter. I remember looking at this strange tree in a field of fog, barren of all leaves but the orange fruit still clings tight to its branch.
I recently bought a new springform pan to make the Lemon Torta and have been dying to use it again. A springform pan is great for layered cakes with Savoiardi (ladyfingers) or mousse. It has a base that can be detached from the sides.
Summer desserts are all about being cool, refreshing and light. This lemon Tiramisu is light and airy with just the right amount of lemon and sweet. Don’t let the name distract you, this Tiramisu has no coffee or cocoa in it. But it is created in the exact same recipe and style as a true Tiramisu. If you don’t want to distract your guests you may try just calling it a lemon cake or Torta di Limone.
Another great family recipe enjoyed during my moms childhood on the farm was Sweet Kettle Corn. Her mom would pop up a large batch of popcorn for the adults while they spent the evening playing cards. This is a favorite snack featured at County Fairs and Town Markets all over America.
Here is a classic recipe from the little blue vinyl cook book from my childhood. I’m not sure where my mom got this recipe but it was always a favorite and so easy to make when you are having a serious dessert craving and you have nothing in the house to eat. In fact, that is just what happened while I was home visiting my mom.
I currently live in Italy and this recipe for Tiramisu has become my new “go to” recipe for making a dessert for company. It is prepared the day in advance, it’s easy and always a hit! Whenever we have guests arriving from the US we always make this dessert and it woos them everytime, but even my Italian friends love my recipe and rave about how authentic it is, high praise indeed!
