Here is a recipe that was given to Monika from our favorite public relations gal, Dara Bunjon. Dara has been making this recipe for years and loves the fact that there is no butter. She uses parchment paper on the cooking sheet so no fat is used other than what is natural to the pistachio.
Cranberry Pistachio Biscotti
Recipe By : Gourmet Magazine 1992 pg 162
Serving Size : 36
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 cups Dried cranberries(approx 1/4 Lb)
2 1/2 cups Unbleached all-purpose flour
1 cup Sugar
1/2 tsp Baking soda
1/2 tsp Double acting baking powder
1/2 tsp Salt
3 lg Eggs
1 tsp Vanilla
1 cup Shelled natural pistachio
Egg wash-beat 1 egg+1 ts water
In a bowl combine the cranberries with enough hot water to cover them and let them soak for 5 minutes. Drain the cranberries well and pat them dry with paper towels.
In the bowl of an electric mixer fitted with the paddle attachment blend the flour; the sugar, the baking soda, the baking powder, and the salt until the mixture is combined well, add the eggs and the vanilla, beating until a dough is just formed, and stir in the cranberries and the pistachios.
Turn the dough out onto a lightly floured surface, knead it several times, and halve it. Working on a large buttered(you can eliminate the buttered pan by using parchment paper) and floured baking sheet, with floured hands form each piece of dough into a flattish log 13 inches long and 2 inches wide, arrange the logs at least 3 inches apart on the sheet and brush them with the egg wash.
Bake the logs in middle of preheated 325 degree oven for 30 minutes and let them cool on baking sheet on a rack for 10 minutes. On cutting board cut the logs crosswise on the diagonal in 3/4 inch slices(use a serrated bread knife). Bake for 7 minutes on each side. Store in airtight container.
Friday, December 28, 2007
Friday, December 21, 2007
Monday, December 10, 2007
Cooking Class at Sotto Sopra
SOLD OUT
Sunday, January 13, 2008
1 p.m. to 4 p.m.
Demonstration Class
Sotto Sopra's Chef Bill Crouse will lead a class in Sotto Sopra's kitchen where he will show the preparation of 4 recipes. After class, all will sit down to sample the food and have bit of wine. We are still planning the menu but wanted to give you a heads up. We are limited to 15 students.
Cost per student: $60.00 (check or credit card) - Payment is due prior to the class
Cancellation Policy: We will accept cancellations up to 48 hours prior to the cooking class. If you need to cancel less than 48 hours you will have a credit in the amount of the class to be used at the restaurant within 30 days.
Snow policy: Should phase one of the snow emergency plan be in effect in Baltimore City one hour prior to the class it will be canceled and rescheduled.
For further information please reach out to us via e-mail
at ciao@sottosopra.us
1 p.m. to 4 p.m.
Demonstration Class
Sotto Sopra's Chef Bill Crouse will lead a class in Sotto Sopra's kitchen where he will show the preparation of 4 recipes. After class, all will sit down to sample the food and have bit of wine. We are still planning the menu but wanted to give you a heads up. We are limited to 15 students.
Cost per student: $60.00 (check or credit card) - Payment is due prior to the class
Cancellation Policy: We will accept cancellations up to 48 hours prior to the cooking class. If you need to cancel less than 48 hours you will have a credit in the amount of the class to be used at the restaurant within 30 days.
Snow policy: Should phase one of the snow emergency plan be in effect in Baltimore City one hour prior to the class it will be canceled and rescheduled.
For further information please reach out to us via e-mail
at ciao@sottosopra.us
Sunday, December 02, 2007
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