Nonna K.

2 pounds fresh farmer cheese, room temperature 6 egg yolks, room temperature 1 1/2 cups sugar 3 sticks unsalted butter, room temperature 1/4 teaspoon grated fresh nutmeg Zest of 1 orange 1/3 cup finely chopped candied citron or lemon peel 1 cup heavy cream 1 tablespoon pure vanilla extract Assorted dried fruits, for decorating (optional) Press cheese through a medium strainer set over a bowl. Using a mixer with the whisk attachment, whisk yolks with sugar on high speed until light and fluffy, about 5 minutes. Reduce speed to medium; add cheese, butter, nutmeg, zest, and peel and mix until very smooth. Still mixing, add cream in a slow, steady stream just until combined. Stir in vanilla. Line a 5 1/2-by-7-inch paskha mold, flowerpot, or strainer with dampened cheesecloth; add batter. Fold cheesecloth over top. Top with two stacked plates weighted with 2 to 3 cans (or 2 to 3 pounds of pie weights). Place filled mold over a wide, empty cooking pot in refrigerator; let drain overnight. Rem...

1/2 Lb. SemiSweet chocolate, coarsely chopped 2 Cups (1 10 Oz. Can) vacuum packed whole chestnuts, drained, rinsed and pat dried. 8 Tbs. unsalted butter, softened 3 Tbs. Dark rum 6 Large Eggs, Separated 1/3 cup Sugar FOR THE CHOCOLATE GLAZE 1/2 Lb. SemiSweet Chocolate, finely chopped 2/3 Cup Heavy Cream Preheat the oven to 350.  Grease a 9-inch spring form pan, cove the bottom with parchment paper, grease the paper and dust with flour. Melt the chocolate in a double boiler.  In the food processor, combine the chestnuts, butter and rum. Process until smooth.  Add the Chocolate, and start adding the egg yolks, one at a time, process until well combined.  Transfer to a large bowl. In another bowl, using an electric mixed, mix the egg whites until they form soft peaks.  Gradually add the sugar and beat until the meringue forms stiff peaks.  Add one quart of the meringue to the chestnut mix.  Then carefully add the remaining meringue.   Bake for a...

10 Oz. Marzipan,  broken into 1- inch pieces 4 Oz. fine ground almonds 2 Tbps. granulated sugar 1 large Egg White 1 1/ 2 Almond Extract 1 cup sliced Almonds 4 Oz Bittersweet chocolate, finely chopped. Preheat oven to 375 degrees.  Line rimmed baking sheet with parchment paper.  In the bowl of a standed mixer mix marzipan, grounded almonds and sugar on low speeed until well combined.  Add the egg white and almond extract and keep mixing until well combined, Place sliced almonds in shallow dish and lightly crush with hands.  Divide the dough into 12 portions.  Roll each into a 4 1/2 inch rope with blunt ends.  Dip each rope into the sliced almonds, shape into a U and put in prepared baking sheet. Bake cookies until just beginning to turn golden, propably 14-15 minutes.  Let them cool in the pan for about 10 minutes and then transfer them to a cooling rack and cool completely. Melt all the chocolete in the microwave,  Dip ends of the almond horn...

2 1/2 Cups Gluten Free Rolled Oats 1 Cup mashed Banana 1 Cup finely grated Zucchini, packed 1 tsp. Baking Soda 1/2 tsp. Cinnamon 1/2 tsp. Ground Cloves 1/2 tsp. Ginger 3/4 tsp. Baking Powder 3/4 tsp. Salt 1 1/2 tsp. vanilla extract 1/3 cup Olive or your choice of regular mild, almond milk or soy, rice. 1/2 Cup pure maple syrup or honey 1 1/2 Tbsp. Vinegar 1/2 cup Chocolate chips (Optional) 1/4 Cup Chopped Walnuts Pre-Heat oven to 350 and grease a 9 x 5 loaf pan Add oats to a blender and blend until it forms a fine powder. Add the other ingredients except the chocolate chips, Blend until smooth. If using, add the chocolate chips and fold into the batter. Pour batter into the pan.  Sprinkle with the chopped walnuts. Bake in the middle rack for 35 minutes. Turn off the oven, DO NOT open the oven, Just let the bread bake for additional 10 minute Remove from the oven and let it cool completely. Loosen up the edges with a knife prior to inverting the break unto a plate. 1/3 cup Olive Oil...