Gleeful squeals coming from the coffee bar are a sure indication that Fante’s Granita is back in season! This homemade specialty is pined for year-round, and not a day goes by that someone doesn’t request it. Alas, Granita season is short lived – from the Italian Market Festival in May until the weather cools in the fall. But fear not… we have crafted a copycat recipe so that you can enjoy a similar Granita treat at home, anytime you choose. Read the rest of this entry »
Is there anything better than a beautiful fruit tart full of fresh, seasonal fruit? Well, maybe just that delicious buttery crust that can become the vessel for the fruit.
Tarts are relatively simple to make, and can have a dramatic presentation on your dessert table. The secret to a perfect fruit tart is to wash and strain your fruit in a colander, and then to pat it dry with a towel to remove any extra liquid in the fruit.
We are going to take you step by step through two tart recipes that are perfect for spring. And remember, tarts are playful and fun! Feel free to use either crust and filling together, and any of your favorite fruits and jellies to glaze. Read the rest of this entry »
Italian Peach Cakes are light and sweet desserts reserved for special occasions. They present beautifully and are fairly easy to bake and construct, if you have the right tools. The cake and custard are simple and flavored with Peach Brandy.
Our Fante’s recipe was developed by Jeanne Fante. In this post, we included a different method of decorating that involves a little less work and a little more liqueur! “Decorating” the peach cakes is done with Alkermes liqueur, granulated sugar and a peach leaf. You, too, can make beautiful and delicious peach cakes to impress guests at your next special event!
Chef de Cuisine Frederick Carl (Fritz) Blank Jr
Easter, April 2010
For the first time in about almost 16 years, this spring I have not made “Easter Pitz” (as my Sicilian mentor “Old Man Tony Amato” back in the late-1950’s/early-1960’s called these wonderful seasonal Italian culinary hallmarks). The recipe I use today (when I do make them) is the same one that he taught me way back then. I have never forgotten his instructions and techniques, and it stands as one of the very best renditions I’ve ever sampled (of course I am prejudiced).
Last week, we brought you Part 1 of our two part Holiday Staff Picks. From silicone baking mat sets to personalized serving boards, we chose the must-have items that we think any cook or baker would absolutely love to receive this holiday season – all for under $50.
But for those who prefer to go all-out with their gifting, we’ve rounded up a list of our most coveted kitchen tools that are sure to wow that special person in your life.
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