Read Giada's Kitchen: New Italian Favorites Online
Authors: Giada de Laurentiis
Tags: #Non-Fiction, #Reference
Olive oil in a muffin? It may sound strange, but the first impression you’ll get from these muffins is the citrus zests and almonds, not the fruity flavor of the olive oil. What the oil contributes is a more delicate, cakey consistency and a moist, rich texture.
Makes 12 muffins
1¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup granulated sugar
4 large eggs
2 teaspoons grated orange zest
2 teaspoons grated lemon zest
2 tablespoons balsamic vinegar
2 tablespoons whole milk
¾ cup extra-virgin olive oil
⅔ cup sliced almonds, toasted
(see Note)
Confectioners’ sugar, for sifting
Preheat the oven to 350°F. Place paper liners in a 12-cup muffin tin.
In a medium bowl, stir together the flour, baking powder, and salt. Use an electric mixer to beat the granulated sugar, eggs, and zests in a large bowl until pale and fluffy, about 3 minutes. Beat in the vinegar and milk, then gradually beat in the oil. Add the flour mixture and stir by hand just until blended. Crush the almonds with your hands as you add them to the batter and stir until mixed. Fill the muffin tin almost to the top of the paper liners. Bake until golden on top and a tester inserted into the center of a muffin comes out with moist crumbs attached, 20 to 25 minutes. Transfer to a wire rack and cool the muffins in the tin for 10 minutes, then turn the muffins out onto the rack and cool for 5 more minutes. Sift confectioners’ sugar over the muffins and serve.
Note:
To toast the almonds, spread them on a baking sheet and bake in a 350°F oven for 6 to 8 minutes, stirring once or twice. Watch carefully to keep them from burning.
There’s a lot of flavor in these little crackers, which are the perfect blend of flakey and cheesy. I add these to a bread basket, crumble them over salads, and float them in soup. They keep well in a sealable plastic bag, so make a double batch; you’ll find lots of ways to use them.
Makes 24 crackers
1¼ cups freshly grated Pecorino Romano
½ teaspoon salt
¼ teaspoon freshly ground black pepper
⅛ teaspoon cayenne pepper
½ cup (1 stick) unsalted butter, at room temperature
1 cup all-purpose flour
Preheat the oven to 350°F. Line 1 or 2 baking sheets with parchment paper.
Combine the cheese, salt, black pepper, and cayenne pepper in a medium bowl and stir to combine. Add the butter. Using a hand mixer, beat the cheese mixture and butter until combined. Add the flour ¼ cup at a time, mixing only until incorporated and the mixture holds together.
Place tablespoon-size balls of the dough on the parchment-lined baking sheets, tapping the dough down gently with your fingertips. Bake until just beginning to brown at the edges, about 15 minutes. Let the crackers cool on the baking sheets for a few minutes, then transfer them to a serving plate.
In Seattle, where I first had a version of this drink, martinis come garnished with a sprig of Douglas fir. Thyme syrup contributes a similar herbaceous zing, and little balls of apple are a whimsical touch. This is a great cocktail.
4 servings
Ice
10 ounces vodka
6 ounces apple juice
¼ cup Thyme Simple Syrup (recipe follows)
1 large apple, peeled
4 fresh thyme sprigs
Chill 4 martini glasses in the freezer.
Fill a cocktail shaker with ice. Add the vodka, apple juice, and thyme syrup and shake for about 10 seconds. Divide among the 4 chilled martini glasses.
Using a melon baller, scoop out small balls of apple. Place 3 balls of apple and 1 sprig of thyme in each glass for garnish. Serve immediately.
Makes 1 cup
1 cup sugar
5 large fresh thyme sprigs
In a saucepan, combine the sugar, thyme, and ½ cup water. Bring to a boil over medium heat, reduce the heat, and simmer until the sugar has dissolved, about 5 minutes. Take the pan off the heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator for up to 1 week.
Pomegranates and cranberries are both widely available in the fall, making this the perfect cocktail for any holiday party.
8 to 12 servings
1 cup ice
1½ cups Simple Syrup (recipe follows)
1¼ cups pomegranate juice, chilled
1 cup cranberry juice, chilled
1 (750 ml) bottle Prosecco, chilled
2 limes, thinly sliced
1 bunch fresh mint, for garnish
½ cup (2½ ounces) pomegranate seeds, for garnish
Special equipment: a 6- to 8-cup capacity punch bowl
Place the ice in the punch bowl. Add the Simple Syrup, pomegranate juice, and cranberry juice. Stir well. Slowly pour in the Prosecco. Garnish with lime slices, mint sprigs, and pomegranate seeds and serve.
As an alternative to serving from a punch bowl, make the bellini mixture in a 6- to 8-cup pitcher. Divide the pomegranate seeds between 12 champagne flutes, add 1 slice of lime and 1 sprig of mint to each glass, and pour the bellini mixture into the prepared glasses.
Makes 1½ cup
1 cup water
1 cup sugar
In a saucepan, combine the water and sugar over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Take the pan off the heat and allow the syrup to cool.
4 to 6 servings
½ cup sugar, plus ⅓ cup for sugaring the rims
Zest of 1 lime
Zest and juice of 1 lemon, plus 1 lemon, halved
3 cups Prosecco
½ cup Amaretto liqueur
Ice cubes
Lemon and lime slices, for garnish
In a small saucepan, combine ½ cup sugar and ¼ cup water. Bring to a boil over medium heat, then simmer over low heat for 5 minutes, stirring occasionally. Let cool, about 20 minutes.
In a shallow bowl, combine the remaining ⅓ cup sugar with the lime and lemon zests. Rub 1 lemon half around the rim of each glass, making sure to coat them evenly both inside and out. Lightly press the rim into the citrus sugar to frost.
In a pitcher, combine the Prosecco, Amaretto, lemon juice, and the cooled syrup. Pour into the sugared glasses over ice.
Garnish each glass with a slice of lemon and a slice of lime.