In honor of Italian-American Heritage month (not to mention our love for pasta any time of year but especially in the fall and winter months)  we present you with this recipe sent to us by BUITONI®. Made from start to finish in less than 15 minutes flat and combining the classic creamy sauce from across the pond with the vibrant flavor and color of saffron, it’s an effortless and inexpensive entree. In the words of our Italian friends, buon appetito!

Tip: If fresh clams are hard to find, substitute 1 can (6.5 ounces) chopped clams, drained. Simmer Alfredo sauce, 1/2 cup wine, clams, 1 teaspoon chopped garlic and saffron strands for 10 minutes, then follow the instructions below.

Linguine with Clams in Saffron Alfredo Sauce
Preparation time: 10 min
Cooking time: 15 min
Serves 2

Ingredients:
1 pound (about 24) small fresh clams, scrubbed clean
1 cup white wine
2 teaspoons chopped garlic
1 container (10 ounces) BUITONI® Refrigerated Alfredo Sauce or Light Alfredo Sauce
1/2 teaspoon saffron strands*
1 package (9 ounces) BUITONI® Refrigerated Linguine
2 tablespoons chopped parsley (optional)

Instructions:
Steam the clams with wine and garlic in covered, medium saucepan over medium-high heat for about 5 minutes or until clams open. Drain clams, reserving 1/2 cup cooking liquid.

Heat the sauce, reserved cooking liquid, and saffron in small saucepan over low heat for 5 minutes. Stir until blended and saffron imparts a yellow color to sauce.

Prepare the pasta according to package directions.

Top the pasta with sauce and clams. Garnish with chopped parsley. Serve immediately.

For more simple yet delicious recipes and entertaining tips, visit Buitoni.

Technorati Tags: recipe, clam, sauce, cream, pasta, linguini, linguine, italian, fast, inexpensive, cheap, quick, meal, entree

If you’re one of the legions of crab cake fans looking for the perfect recipe, you should definitely give this rendition a try. Created by executive corporate chef John Hilton of the 40/40 Clubs—which has locations in New York, Las Vegas, and Atlantic City—its been a hit with his clientele of multimillionaire athletes and music luminaries, not to mention everyday crab cake lovers.

1/4 cup mayonnaise
1/4 cup chopped fresh chives
2 tablespoons minced fresh parsley
1 tablespoon lemon juice
1/2 teaspoon seafood seasoning
1/8 teaspoon cayenne pepper
1 pound lump crabmeat, cartilage removed
4 (1 inch thick) slices French bread, crust removed
1/2 cup chopped green onions
1/4 cup Dijon mustard
2 tablespoons minced shallots
2 tablespoons minced fresh parsley
1 tablespoon lemon juice
Salt and pepper to taste
2 tablespoons butter
1 tablespoon olive oil
Lemon wedges

Directions
1.    In a large bowl, combine the first seven ingredients; stir in crab.  In a food processor or blender, process bread slices, a few at a time, until fine crumbs form (total volume should be 2 ½ cups).  Add 1 cup of bread crumbs to the crab mixture; mix well.

2.    Shape ¼ cups of crab mixture into patties.  Coat both sides of patties with remaining bread crumbs, pressing to adhere.  Place on a baking sheet; cover and refrigerate for up to 6 hours.

3.    Meanwhile, for sauce, in a blender or food processor, combine the red pepper, onions, mustard, mayonnaise, shallots, parsley, honey, lemon juice, salt and pepper; cover and process until finely chopped. Refrigerate until serving.

4.    In a large skillet, melt half of butter and half of oil.  Place half of the crab cakes in skillet.  Cook over medium heat for 5 minutes on each side or until lightly browned (carefully turn the delicate cakes over).  Repeat with remaining butter, oil, and crab cakes.  Serve with remoulade sauce and lemon wedges.

Technorati Tags: recipe, crab cake, john hilton, best, 40/40 club, 40 40, 4040, top, favorite, ranked

We love ooey gooey fondue! The word fondue comes from the French word fondre, which means “to melt.” Perfect for a romantic dinner or a casual get together with friends, fondue is fun food at its best. The latest fondue cookbook, Great Party Fondues, focuses on entertaining and is written by Peggy Fallon, author of seven cookbooks ranging from to Chicken Dinners in One Pot to Ice Cream and Frozen Desserts. In addition to Cheese Fondues, the book includes Savory Fondues, Dessert Fondues and Dipping Sauces.

Thanks to Peggy for chatting with us about this classic dish with infinite possibilities and for sharing a scrumptious crowd pleasing recipe for Parmesan Fondue with Pesto.

How many fondues did you test for this book?
I’m guessing around 65 or so, until I ended up with the 50-plus we liked the best.
The memory of a failed “Lemon Meringue” fondue still haunts me. Trust me, you wouldn’t want to eat it.

What are some of your favorite recipes?
I’ve been serving variations on the silky Parmesan Fondue with Pesto (see recipe below) as a party appetizer for many years now, and never tire of it. Evidently neither do my guests–many of them request it over and over.
I love the flavor of the Creamy Manchego Fondue with Smoked Paprika as much as the Spanish-style “go-withs” I serve alongside: thinly sliced serrano ham, pickled veggies, chunks of smoked chorizo, fresh or dried figs, tiny roasted new potatoes, and crusty bread cubes, of course.  I also set out small bowls of marcona almonds and good olives for nibbling between bites.

The Southwestern Chile Cheese Fondue is always a crowd-pleaser; and nothing could be simpler than the Fried Tortelloni Fondue, which relies on store-bought pasta.

On the sweeter side, I always try to keep the 3 ingredients needed for Chocolate Butterscotch Fondue on hand, since it makes a very special dessert for last-minute company. No one would guess how quickly it comes together.

Is fondue always fattening, or are there healthy fondues?
Although cheese, chocolate, and the classic fondue Bourguignonne (beef, accompanied by a selection of mayonnaise-based sauces) are often the first choices that come to mind, fondue can also mean cooking in broth for a satisfying, lowfat meal or appetizer. Imagine  farm-fresh vegetables and impeccably fresh fish or shellfish gently cooked “to order” in a Thai-flavored broth–it is simply divine.

I also made a Chipotle Sweet Potato Fondue (essentially spicy pureed sweet potatoes thinned with chicken broth) that is remarkably good for dipping chilled cooked shrimp, as well as other veggies and bread cubes.

Even the more traditional cheese fondues, when served with a rainbow of crunchy crudites and chunks of whole grain artisan bread, are considerably healthier than a lot of other party foods I can think of.

And there’s a berry fondue (made with apple juice) that is perfect for dipping biscotti, chunks of angel food cake, or fresh fruit.

What makes fondue a party food?
Only minimal prep is required, and guests do their own cooking. How much easier can it get for a host?

Guests always seem to gravitate toward the lure of an open flame; and the somewhat slow pace of cooking and eating encourages conversation among strangers. Whether it’s a small group of good friends sitting at your dinner table, or a house filled with guests grazing at a cocktail buffet, people tend to savor each morsel from the fondue pot. And instead of being stuck in the kitchen, the host has plenty of time to spend with guests–because you’ll be hovering over the fondue pot right along with them!

Thanks again Peggy, see you at the next fondue party! Now here’s that recipe…

For the creamiest fondue, use natural cream cheese without any added gum arabic or stabilizers. Serve this rich fondue with cubes of crusty artisan bread and crisp raw vegetables.

Parmesan Fondue with Pesto

Makes about 4 cups, 10-12 appetizer servings

1 pound cream cheese, preferably bulk variety
2 cups light cream or half-and-half
1 1/2 cups freshly grated Parmesan cheese (about 6 ounces)
Dash of salt
Dash of cayenne pepper
1/3 cup basil pesto, purchased or homemade

1. Melt the cream cheese in the top of a double boiler or a large heatproof bowl set over a pan of simmering water. Gradually stir in the light cream until smooth and heated through. Add the Parmesan and stir until the cheese melts and thickens the fondue. Season with salt and cayenne.

2. Transfer the mixture to a fondue pot, preferably ceramic or enameled cast iron. Drop teaspoons of pesto over the top; then use a skewer or a knife to swirl the pesto attractively over the surface.  Regulate the heat under the pot, if possible, so that the cheese fondue remains warm, not hot.

Recipe reprinted by permission. Great Party Fondues copyright © 2008 by King Hill Productions. All rights reserved. Photography copyright © 2008 Alexandra Grablewski.

——-Amy Sherman

Technorati Tags: fondue, peggy fallon, recipe, entertaining, cookbook

Looking for a new way to serve broccoli? This crunchy salad features Fall flavors of toasted walnuts, raisins and dried cranberries. Slaw isn’t just a side dish for sandwiches. Serving up a hearty salad like this in crunchy iceberg lettuce cups makes it party friendly.

The combination of raisins, dried cranberries and toasted walnuts is also great in homemade granola, trail mix and oatmeal cookies. Keep walnuts in the refrigerator or freezer to help preserve freshness and toast just before using. Walnuts are a “superfood” and a fantastic source of antioxidants, so enjoy them in good health!

Broccoli Slaw with Toasted Walnuts
Serves 8
1 cup mayonnaise (low-fat is okay)
1/4 cup raspberry vinegar
1/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon ground pepper
6 cups (1 - 1 1/4 lbs.) broccoli florets, cut or broken in half-inch pieces
1/2 cup dried cranberries
1/2 cup golden raisins
1/2 cup chopped, toasted California walnuts
1 medium carrot, peeled and grated

In a large bowl combine the mayonnaise, vinegar, sugar, salt and pepper, and stir until smoothly blended.  Blanch the broccoli for 1-2 minutes. Add the broccoli, cranberries, raisins, walnuts and carrot, then stir and toss until the ingredients are evenly coated with the dressing.

Chill before serving.

Nutrition information per serving: 250 calories, 3g protein, 29g carbohydrates, 3g fiber, 510mg sodium, 10mg cholesterol, 15g total fat, 2g saturated fat

Recipe Courtesy of Chef Brian Whitmer of Paradise Foods in Corte Madera, CA
For the California Walnut Board

——–Amy Sherman

Technorati Tags: walnuts, broccoli, fall, salad, vegetarian, party, cranberries

I posted some images of cheesecake pops on my own blog (the hwtm daily blog) earlier this year, and the reaction was phenomenal! It seems that between about the yummy factor of cheesecake + the cuteness factor of desserts on sticks, these little treats are hard to resist - and an adorable idea for special ocassions like bridal showers, baby showers & weddings. Want to make some of these at home? Here’s a great recipe from the fabulous Sticky, Chewy, Messy, Gooey dessert book by Jill O’Connor. {And below the recipe…you’ll find links to 4 more tempting cheesecake-inspired recipes!)

***

Cheesecake Pops
by Jill O’Connor

INGREDIENTS:

Crust
21/2 cups fine chocolate wafer cookie crumbs made from store-bought cookies
8 tablespoons (4 ounces) unsalted butter, melted
Or
TKO cookie crumbs

Filling
Three (8-ounce) packages cream cheese, at room temperature
1 cup granulated sugar
Pinch of salt
2 large eggs
2 cups sour cream
1 teaspoon pure vanilla extract
10 ounces 70% bittersweet chocolate, chopped into ¼-inch pieces

DIRECTIONS:

For the Crust:
If using chocolate wafer cookie crumbs, in a medium bowl, stir together the crumbs and melted butter. The TKO crumbs do not need additional butter. Press the crumbs into the bottom and at least halfway up the sides of an 8-inch springform pan. Refrigerate for 20 minutes.

Position a rack in the middle of the oven and preheat the oven to 375º. Bake the crust for 10 minutes, remove from the oven and cool on a rack. Lower the oven temperature to 350º.

For the Filling:
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, sugar, and salt on medium speed about 1 minute, or until fluffy. Scrape down the sides of the bowl, add the eggs, and beat for 2 minutes. Add the sour cream and vanilla and mix for an additional 2 minutes, or until the batter is smooth and creamy. Scrape the bowl and paddles as necessary. Remove the bowl from the mixer and fold in the chocolate.

Pour the batter into the crust. Spread it evenly with a small offset spatula, then mound it slightly higher in the center. Bake for 55 minutes to 1 hour, or until lightly browned and set. There may be a few cracks around the edges. Turn off the heat, prop open the oven door with a wooden spoon, and let the cake rest in the oven for 30 minutes.

Remove the cheesecake from the oven and cool on a cooling rack for 30 minutes, then refrigerate for at least 4 hours to chill and firm or preferably overnight.

Run a palette knife or icing spatula around the edge of the pan, remove the springform ring, and carefully transfer the cake to a serving plate. Cover with plastic wrap and refrigerate until serving. (If your want to remove the springform bottom from the cheesecake, run the spatula carefully between the crust and the bottom of the pan.)

The cheesecake can be refrigerated up to 3 days or frozen up to 1 month.

***

Still craving cheesecake? How about trying one of these rich & yummy ideas…

1. Chocolate Chunk Cheesecake
{via Hostess with the Mostess}

2. Strawberry Cheesecake Smoothie (YUM!)
{via Everyday with Rachael Ray}

3. Dulce de Leche Cheesecake
{via Everyday with Rachael Ray}

4. Italian Cheesecake
{via Everyday with Rachael Ray}

***

Do you know of any especially great cheesecake-focused recipes? Please share them with us in the comments area here!

Cheers,
Jennifer Sbranti
www.hostesswiththemostess.com

P.S. It will probably be a while before I’m able to post here at GlamDish again… but in the meantime you can always find me (and some wonderful guest bloggers!) over at hostessblog.com and hostesswiththemostess.com along with new food and entertaining-related content posted daily. I hope you’ll come visit!

Technorati Tags: cheesecake recipes, cheesecake pops, desserts, recipes

For cooking up a storm, turn to the experts. Williams-Sonoma has all the cookware you’ll need plus recipes for gastropub cooking favorites like Bubble and Squeak  or Beef and Stout pie.

We also have out eye on the Stilton in a crock that can be served with bread or baked into a savory tart.

For more treats perfect for gift giving, the venerable Fortnum & Mason now has a US web site. Known worldwide as the “Queens Grocer”, for over 300 years Fortnum & Mason offers a unique array of luxury food and many items not easily found outside of Great Britian. Visits to the store are a must when in London, but now you don’t have to travel to throw a tea party on your home turf.

No matter what your budget is you will find something to enjoy, from a jar of Beer Mustard ($6) perfect for spreading on cheese and bread, or serving with pub grub

to the deluxe Marlyebone Hamper ($500) Packed with everything from English toffee, Fortnum & Mason’s Royal Tea Blend and gooseberry and elderflower preserves. This treasure trove of delights will be a most welcome gift for anglophiles everywhere.

——-Amy Sherman

Technorati Tags: London, Britain, gifts, food, mustard, cheese, recipes, cookware

Just because we are heading into Autumn doesn’t mean the grilling season is over. Grill Every Day: 125 Fast-Track Recipes for Weeknights at the Grill will inspire you all year round. You won’t just find recipes for steak and burgers, the book includes plenty of non-meat dishes too like Grilled Asparagus Salad with Soft Poached Egg, Scallop Brochettes with Green Onions and Mango Salsa, Quick-Grilled Ratatouille and Grilled Sweet Corn, Black Bean and Cherry Tomato Salad. There are even desserts such as Grilled Banana Split Sundaes and Grilled Nectarine and Blueberry Crisp.

Grill Every Day is written by Diane Morgan whose cookbooks are always very well-written with recipes that are easy to follow and absolutely delicious. Her recipe for Eggplant Stacks uses fresh and healthy ingredients and makes a great vegetarian entree. Even if you only have an indoor grill pan, you’ll love this light and flavorful recipe.

Eggplant Stacks with Fresh Mozzarella and Basil Threads on a Bed of Arugula
Serves 4

1 large purple globe eggplant, about 1 pound, cut crosswise into thick slices
3 Tablespoons Tuscan extra virgin olive oil, plus more for drizzling
kosher or sea salt
2 large balls, 8 ounces total, fresh mozzarella cheese each cut into 4 slices
6 large fresh basil leaves, stacked, rolled like a cigar and cut crosswise into fine threads
freshly ground pepper

Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on medium-high.

Arrange the eggplant slices in a single layer on a large, rimmed baking sheet and brush the slices on both sides with the 3 tablespoons of olive oil. Sprinkle with salt.

Oil the grill grate. Arrange the eggplant directly over the medium-hot fire, cover, and grill until dark brown frill mark appear, 2 to 3 minutes. Turn, re-cover, and grill until dark grill marks appear, about 2 minutes longer. Place a slice of mozzarella on top of each eggplant slice, re-cover and grill until the eggplant is tender when pierced with a knife and the cheese is hot and melted, about 3 minutes longer.

To serve, place one-fourth of the arugula in the center of each warmed dinner plate. Top with 2 eggplant slices, overlapping them slightly. Scatter the basil threads over the top. Drizzle about tablespoon olive oil over the top of each serving and garnish with pepper. Serve immediately.

——-Amy Sherman

Technorati Tags: eggplant, grilling, vegetarian, recipe, cookbooks, basil

With the weekend in sight it’s the perfect time to begin thinking about cocktails. But after a long work week the last thing we want to ponder are shopping for ingredients and slaving over a cold cocktail shaker. Enter our sponsor Smirnoff and their ready-to-serve mojito. It’s a perfect pick for fast and fun cocktails without the effort.

Italian design company Alessi has always produced highly innovative & contemporary accessories for the home, and these ultra-imaginative salt & pepper sets are no exception!

{Pictured above}
Banana Bros Salt & Pepper Set ($36/set of 2)
by Stefano Giovannoni for Alessi
*This adorable little duo - complete with a clever, banana-shaped holder - is from the new “Orientales” series, which is part of an ongoing collaboration with the National Palace Museum in Taiwan, which began in 2007 with the “Chin Family“.

Paradise Birds Salt & Pepper Set ($53/set of 2)
by Stefano Giovannoni for Alessi
*Also part of the new Orientales series, these whimsical shakers rest in a resin tree!

Lillipult Salt & Pepper Set ($32/set)
by Stefano Giovannoni for Alessi
*Available in blue, green, orange, and yellow - the mod little characters are cleverly designed with  magnetic feet to keep them “stuck” to their holding tray.

Click here to check out several more of Stefano Giovannoni’s product designs for Alessi.

– Jennifer Sbranti
www.hostesswiththemostess.com

Technorati Tags: salt & pepper, tabletop, shakers, Stefano Giovannoni, Alessi

Kathleen received her professional training in Baking and Pastry Arts from Johnson & Wales University and broadened her experience at the Chocolate Shop in Rome , Italy . She has served as on the pastry staff at restaurants throughout the northeast including the famed River Café in Brooklyn , New York. Her specialties include a blood orange pate de fruit with a gin and chocolate ganache and several varieties of distinctive truffles. Thanks to Pastry Chef Kathleen McAllister for this recipe!

Chocolate Raspberry Mousse Cake Torte
with Drunken Raspberries

Dark chocolate devil’s food cake layered with drunken raspberries and tart raspberry mousse, garnished with chocolate filled raspberries.

Devil’s Food Cake

Ingredients
Cocoa Powder 1cup
Flour 2 ¾ cup
Sugar 2 ¼ cup
Baking Powder 1 tsp
Baking Soda ¼ tsp
Oil 1 cup
Egg 3 each
Hot Coffee (or water) 2 cups

Method of Preparation
Using a stand mixer or a bowl and whisk, mix all the dry ingredients and oil together.
Add eggs one at a time.
Add hot coffee or water in 3 stages, mixing well each time, and scraping the bowl each time.
Pour onto a greased sheet pan and spread evenly
Bake at 350 for 12 minutes

Tart Raspberry Mouse

Ingredients
Raspberry Jam 1 ½ cups
Heavy Cream 1 ½ cups
Gelatin 1 packet of powder or 4 sheets

Method of Preparation
Bloom gelatin, and set aside.
Heat Raspberry Jam in a small sauce pan.
Add the gelatin to the heated jam
Cool on ice
Whip Cream and fold into chilled raspberry jam mixture

Drunken Raspberries

Ingredients
Raspberries 1 pint
Sugar ¼ cup
Chambord 2 Tbs

Method of Preparation
Place cleaned raspberries in a bowl, pour Chambord over the raspberries and toss in sugar.
Allow to sit at room temperature.
Raspberry Garnishes

Ingredients
Raspberries 1 pint
White Chocolate 8 oz.

Method of Preparation
Melt chocolate and put into a piping bag
Pipe into the raspberries and chill

Assembly

Use 3″ ring molds to cut out 20 pieces of cake
Place 4 drunken raspberries around the edges of the ring mold, on top of the cake
Pipe or pour raspberry mousse into the mold to the top
Gently tap the side of the mold with the handle of a wooden spoon to settle the mousse
Freeze the cakes for 20 minutes or until set.
Un-mold and garnish with chocolate filled raspberries

About Sebastians Interactive Kitchen
Located in the heart of Boston ’s revitalized Seaport District, Sebastians Interactive Kitchen is designed for Interactive Cooking Parties and Team Building Events. The space boasts glass, stainless steel, oak, soapstone and maple finishes with lots of work space. It is stocked with high-end residential kitchen equipment, a showpiece Molteni cooking range, a feature video wall and sound system. And, there’s also an elegant dining room with fireplace, full-service bar and a select collection of fine wines.

Sebastians Interactive Kitchen is located at 157 Seaport Boulevard . Reservations can be made by calling (888) 563-8334 or emailing InteractiveKitchen@sebastians.com. Gift certificates are available upon request. The next class at Sebastians is Nice ‘n Easy, Gourmet Meals for Great Deals, on September 18th. Learn more online.

——-Amy Sherman

[tags]Sebastians, classes, raspberries, chocolate, dessert, recipe [tags/]