embellished w/ fabric or paper cut to fit. Maybe add a button or two.
Thanks, and I love your sig.
Not getting old is easy - just keep being a kid, in the ways that really matter :-)
...and sliced almonds and dried cranberries.
Since I’m not baking cookies this year, I am giving my three closest neighbors a jar of Spiced Nuts and a freshly-baked loaf of bread, instead. Made the nuts today - the house smells wonderful! Made a loaf of bread for us and thought, ‘Bingo! Perfect Christmas Gift. Unique and unexpected.’
Spiced Nuts:
https://www.food.com/recipe/sugared-spiced-nuts-28564
No-Knead Crusty Dutch Oven Bread:
https://anaffairfromtheheart.com/no-knead-crusty-dutch-oven-bread/
Found fancy jars at Dollar Tree for the nuts, and I’ll double-wrap the bread and tie that with a bow.
CANDIED LEMON SLICES 3 lemons 7 cups sugar BISCOTTI CRUST 18 store-bought biscotti 1/4 cup sugar 1 stick butter, melted CHEESECAKE 2½ cups ricotta cheese 3/4 cup sugar 3 eggs 4 tablespoons heavy cream 2 lemons, zested 1 cup shelled pistachios, crushed
Chef’s Note: Plan ahead. Once the lemons are made, you’ll need about 1½ hours.
CANDIED LEMON SLICES: Put the whole lemons in the freezer for 30 minutes....will allow you to slice them extra-thin. Meanwhile, add 3 cups of the sugar to 4 cups of water in a small pot over high heat. Stir well so the sugar dissolves, and then allow the mixture to come to a boil. While the sugar water boils, w/ serrated knife, slice lemons thin as possible: 1/8 inch or less. Add the lemon slices to the pot and reduce the heat to keep the liquid at a low simmer. Cook til softened but not falling apart, about 15 min.Cool pan off for 15 min. Carefully strain, discarding liquid. Add the remaining 4 cups of sugar to 4 cups of water over high heat. Stir/dissolve, then BTB. Add lemon slices, cook on low simmer, til lemons are shiny and syrup thickens, about 35 minutes.
Remove the pot from heat and let the mixture cool completely at room temperature. Place the sliced lemons and the syrup in an air-tight container and refrigerate for at least 8 hours. The lemon slices will hold in the fridge for up to 1 week.
BISCOTTI CRUST: processor biscotti to fine crumbs. (You should have about 2 cups); combine crumbs, sugar and melted butter...mixture holds its shape when pressed together. Line a tart pan with crust mixture, spreading it with your fingers and pressing down so that the mixture forms a thin layer around the entire pan. Bake golden brown and dry, aa325 deg about 10 minutes. Cool on counter at room temperature.
CHEESECAKE: Combine the ricotta cheese, sugar, eggs, heavy cream and lemon zest in processor with the blade attachment, and mix on medium until everything is thoroughly combined, about 2 minutes. Fill the crust completely; bake until a knife inserted in the cake comes out clean, 325 deg about 20 to 25 minutes. Turn the cheesecake out onto plate or a cookie rack; cool completely on countertop then refrigerate 2 hours. It will hold in the fridge up to 2 days.
When you’re ready to serve, garnish the top with the drained candied lemon slices, starting from the outside and working to the center. You’ll probably have extra. Sprinkle the crushed pistachios over the top.
Reprinted with permission from Urban Italian: Simple Recipes and True Stories from a Life in Food by Andrew Carmellini, Bloomsbury USA