Cranberries in Marsala Wine

Fresh Cranberries

Cranberries in Marsala Wine

2 small bags Ocean Spray fresh cranberries

Zest 1 orange

Juice ½ orange

Pinch salt

1/3-1/2 cup Marsala wine

1 ½ cups brown sugar

1 bay leaf

Freshly cracked black pepper

In a small casserole, add all of the ingredients and cook on medium-low until it begins to boil. Turn heat to low, stir and continue to cook until most of the cranberries are soft. Stir, taste and add more brown sugar if you like.  If too thick, add a little warm water.  Serve warm or cool. 

I love fresh cranberry sauce but not when it's very sweet.  I like to cook with Marsala wine so I experimented.. and it turned out JUST like I wanted !!!!!

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Tuscan Kale and Finocchiona Salami Crostini

Rustic Bread

Tuscan Kale and Finocchiona Salami Crostini

8 slices salt less rustic bread, about 1/4 - 1/3 inch thick

2 bunches Tuscan Kale (black Kale), washed

3-4 tablespoons extra virgin olive oil, more for drizzling

1 large shallot, minced

1 large clove garlic, minced

Sea salt

Freshly ground black pepper

½ cup vegetable or chicken broth

8 paper thin slices of Finocchiona salami

Broil the 8 slices of bread on the lowest part of the oven.  It will broil quickly, so, do not step away from the oven. Broil only one side to golden.

Remove about 3 inches of stems from kale, reserve it for soup. Wash thoroughly; cut the kale in thin long slices (chiffonade).

In a large skillet, on medium-low heat, add the oil and sauté the kale with the minced shallot and garlic. Cook about 5-6 minutes; add the broth and cook until the kale is just tender. Taste and season with salt and pepper as needed.  

Place the toasted slices of bread on a platter, drizzle a thread of olive oil, add 1 slice of salami on top of each slice and a forkful of Kale. Drizzle with another thread of oil on top. Serve warm or at room temperature. 

The delicious bites can be served as appetizer for a Sunday dinner, Christmas, or any special occasion!

Finocchiona salami is a cured firm spiced pork meat made with fennel, peppercorns, garlic and 4 year old Chianti wine. Legend has it that Finocchiona owes its origins to a thief at a fair near the town of Prato, Italy, who stole fresh salami and hid it in a stand of wild fennel. When he returned for it, he found it had absorbed the aromas of its hiding place. 

Tuscan Kale (Cavolo nero di Toscana) is a vegetable in the cabbage famili, most specificcaly it is from the Tuscany region. Besides being delicious, it conains antioxidant properties and is rich in minerals and vitamins. It has long intense green color and the leaf surface is sort of bubbly.  It is a winter vegetable used in many Tuscan Recipes.  It is also a key ingredient in the famour "ribollita" soup. 

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Caramelized Orange Slices for the Holidays

Caramelized Orange slices 

1 organic orange, cut into thin round slices

4 tablespoons granulated sugar

4 tablespoons water

Arrange the slices in a large non-stick pan without overlapping. Spread sugar and water over the slices, stirring with a spoon and turning the slices so that the sugar dissolves well in water.

Turn the heat on low, and cook until the water has evaporated and the sugar forms bubbles on the surface. As soon as the sugar begins to color, immediately remove from heat.

Gently transfer the orange slices on parchment paper and let them dry for a few hours at room temperature.

 

Dark chocolate covered orange slices

To cover the slices with dark chocolate, microwave 1/3 cup of dark chocolate pieces for 15 seconds first.  Stir well and microwave again 10 seconds.  Each time stir and mix the chocolate until it has melted. The chocolate does not need to be hot, just melted. Dip one side of the orange slice in the melted dark chocolate, sprinkle with sea salt,  and place on parchment paper to cool until hardened.

  

The preparation for these little jewels are quick and easy. After they have dried, you have tasty caramelized orange slices that are perfect to use as a cake or cupcake decorations, cover them with dark chocolate to serve like candy, or eat them as a tasty little snack. These little jewels are sold in candy shops all around Italy.  You can also make them with lemon slices… and yes you eat the entire slice!

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