Giada's Kitchen: New Italian Favorites (27 page)

Preheat the oven to 375°F. Line a cookie sheet with parchment paper.

In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.

In another medium bowl, using an electric mixer, cream the butter, chocolate hazelnut spread, and both sugars together, about 4 minutes. Add the egg and vanilla and beat until smooth, about 1 minute. Using a wooden spoon or rubber spatula, stir in the flour mixture until just combined. Add the hazelnuts and stir until just combined.

Using a tablespoon measure, drop spoonfuls of the cookie dough onto the cookie sheet, spacing the mounds about 4 inches apart. Use the tines of a fork to flatten each mound. Bake 10 to 12 minutes. Use a metal spatula to transfer the cookies to a wire rack and let cool.

Note:
To toast the hazelnuts, spread them on a baking sheet and place in a 350°F oven for 8 to 10 minutes, or until golden and fragrant.

Essentially a berry bread pudding, the ricotta and eggs in this dessert make it substantial and rich enough to serve for brunch. Serve with a side of maple syrup for breakfast, or a dollop of lightly sweetened whipped cream for dessert.

6 to 8 servings

Melt the butter in a small saucepan over low heat. Turn off the heat, add the honey, and stir to combine.

Combine the eggs, ricotta, and sugar in a large bowl. Using a fork, mix to combine and beat the eggs. Add the milk, orange juice, butter and honey mixture, and bread. Stir to combine. Gently fold in the berries.

Pour the mixture into a 10-inch round (2-quart) baking dish. Cover with plastic wrap and place in the refrigerator for at least 2 hours and up to 12 hours.

Preheat the oven to 350°F. Bake the strata until golden on top and baked through, about 40 minutes. Let stand for 5 minutes before serving. Spoon into dishes and serve.

Imagine the best corn muffin you’ve ever tasted, but richer and sweeter. The rosemary adds a subtle flavor and aroma that is reminiscent of the holidays. It’s equally nice with a cup of tea or a glass of dessert wine. Balsamic syrup is mellow and intense with an almost chocolatey flavor that complements the rosemary.

4 to 6 servings

Preheat the oven to 350°F. Butter and flour an 8-inch round cake pan.

In a medium bowl whisk together the cornmeal, cake flour, minced rosemary, baking powder, and salt.

Using a stand mixer with a paddle attachment, beat the butter and vanilla together onlow speed until combined. Slowly add the confectioners’ sugar. Once the sugar is incorporated, increase the speed to high and beat until fluffy, about 3 minutes. Add the egg yolks and eggs 1 at a time, beating until each is incorporated before adding the next. Reduce the speed to medium and add the sour cream. On low speed, add the dry ingredients and mix just until incorporated.

Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven until the cake is golden and pulls away from the sides of the pan, about 35 minutes. Transfer the pan to a wire rack and let cool.

While the cake bakes, make the balsamic syrup. Combine the sugar, balsamic vinegar, and rosemary in a small saucepan. Bring to a boil and simmer until the sugar is dissolved, about 5 minutes. Discard the rosemary sprig and let the syrup cool.

Transfer the cake from the pan to a serving plate and dust with confectioners’ sugar. Serve drizzled with the balsamic syrup.