Sunday, November 29, 2015

Pumpkin Pistachio Chocolate Chip Biscotti

Sometimes you just need to have those fall flavors all in one cookie. This pumpkin chocolate chip biscotti just shouts fall and gives you that warm feeling inside. Perfect with that espresso!

A perfect fall cookie. Not too sweet and full of spices!

Pumpkin Pistachio Chocolate Chip Biscotti

3 1/2  cups flour
1/2 salt
2 teaspoons baking powder
1 1/2 cup brown sugar
1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger and 1 teaspoon of allspice or pumpkin pie spice 

2 eggs
1/2 cup pure pumpkin puree
1 cup coarsely chopped toasted pistachios
2 tablespoons olive oil or butter
1 teaspoon pure vanilla extract
milk if dough is too dry
1 cup chocolate chips

Topping to brush before baking
1 egg beaten to brush the tops
sugar to sprinkle on top

Preheat oven to 375 degrees.

Get a large cookie sheet ready with either parchment paper or silpat mat works great!

In a medium skillet sauté the pistachios in butter or olive oil.

In a large electric mixer bowl, add all the dry ingredients. Place the mixer on stir and add in the eggs, puree until the dough comes together. If the dough will not form because of dryness depending on altitudes then add 1 tablespoon milk or more to the dough until it holds together but not wet.  Add in the nuts and 1 cup chocolate chips (I used milk chocolate.)

Mold two long shaped logs onto the cookie sheet around  2 inch x 10 inch long. Wet your hands to shape if you have problems holding the dough together. I find the mixer to do a great job getting the dough to form.

Turn oven temperature down to 350 degrees.

Brush tops with egg, sprinkle with sugar and bake until lightly browned around 30 minutes.
Cool slightly, place on a cutting board and cut them on a slant.

Place back on the cookie sheet and lower the oven to 325, toast them until brown on both sides turning once.

Tuesday, November 24, 2015

Poached Cabernet Red Pears Recipe

Always an elegant way to serve these delicious pears. Anyone that loves pears will enjoy this recipe. It has all the fall flavors and a Holiday treat here.

Poached Cabernet Red Pears Recipe

2 cups Cabernet Wine
1/4 cup sugar plus 1 tablespoon
1/2 cup mandarin orange juice or regular
1 tablespoon thickly sliced orange peel zest
1 cinnamon stick
2 whole cloves
4 Red Pears firm but ripe

Combine in a medium size tall saucepan, wine,  orange juice, cloves, cinnamon, peel and sugar. bring to a boil then simmer for 5 minutes on low. In the meantime leave the stem on the pear and peel off the skin.
Slice the bottoms off so they will stand proud and tall.
Place them in the pot and simmer for 25 to 30 minutes covered and turning every 5 minutes to make sure the color stays red.
Take off the heat and standing them upright let them cool.
Once cooled place in the refrigerator covered for at least 6  and upto to 24 hours turning once in a while.
When ready to serve remove pears from liquid.
Let the pears come to room temperature.
Boil the remaining liquid till reduce to half around 15 minutes or until liquid is thick and syrupy. Drizzle over each pear and serve.