copyright 2010 art of living,PrimaMedia,Inc.

Here it is..just in time  for the 12 Days of Christmas..our 2010 Annual Holiday Guide…filled with extra special ‘foodie’products ‘discovered’ by our  team of Editors (and me too!) while scouting for gifts. The Madame Alexander doll can be found at www.madamealexander.com

 We are hard at work already for the Spring Holiday Gift Guide, so if you have any gift or product suggestions email to us at editor@marialiberati.com If your product suggestion is selected you will receive a free ebook version of ‘ How to Make the Perfect Pizza’

and it’s not too early to plan your Feast of the Seven Fishes (for Christmas Eve)dinner..

Let us know what will be on your menu ..and tell us where you will be spending your Christams Eve or Holiday dinner,send jpegs as well..we will be selecting Holiday photos   to place on the blog. I’ll be spending my Christmas Eve in the mountains of Abruzzo and polsting photos and recipes as well!

Here’s a recipe from my Feast of the Seven Fishes menu…

Cod (Merluzzo) in AcquaPazza (Crazy Water) (for 2 people)

*Codfish  (fresh or fresh frozen) 1/2 pound divided into 2-3 pieces

*4 (fresh, red, ripe) medium size plum tomatoes or canned San Marzano  tomatoes (3 or 4 without the tomato juice) 

*2 tablespoons extra virgin olive oil

*2 garlic cloves

*1/2 t o3/4 cup dry white wine (or water) ‘

*3 tablespoons fresh chopped or torn parsley pinch of red hot

pepperoncino (red pepper )-optional

*2 thick slices of crusty bread-place under broiler till golden

Place in saute pan- olive oil, garlic saute for 1 minute, then tomatoes > fish, parsley and wine. Then cook 10-15 minutes or until fish is cooked.  Serve cod on top of bread slices and pour sauce on top. Garnish with  fresh parsley on side.

Don’t forget to enjoy  this year’s Annual Holiday Guide

Get more recipes for your Feast of the Seven Fishes Dinner  in the Award Winning Holiday Book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

Mangia Bene, Vivi Bene,

Maria

Oh, a wonderful pudding! Bob Cratchit said, and calmly too, that he regarded it as the greatest success achieved by Mrs. Cratchit since their marriage. Mrs. Cratchit said that now the weight was off her mind, she would confess she had had her doubts about the quantity of flour. Everybody had something to say about it, but nobody said or thought it was at all a small pudding for a large family. It would have been flat heresy to do so. Any Cratchit would have blushed to hint at such a thing.

From  “A Christmas Carol” by Charles Dickens

copyright 2010,Maria Liberati /art of living,PrimaMedia,Inc

What does Charles Dickens and ‘A Christmas Carol’ have in common with the Royal Family …well it’s the traditonal Christmas Pudding! 

Winter months though cold and dreary (At least in  parts of the world I hang my hat for winter) bring many occasions that brighten up those otherwise lackluster days. Of course Christmas, Hanukkah, Kwanzaa, and many others but in Great Britain the first Sunday in December is unofficially known as  Stir-Up Sunday.  The perfect day to bake Holiday goodies in the kitchen with family and friends..a fun day to celebrate any place in the world.

Christmas Pudding takes about a month to cure and with Christmas about a month away it is the perfect day to make your Holiday pudding. Although some traditionalists begin their puddings 6 months before and the final steaming is always done on Christmas day right before serving. This year I’m going to give my pudding a royal touch by serving it in the very same pudding basin used by the Royal Family-the Mason Cash pudding bowl.

Holiday pudding recipes are based on the Royal Family’s Sandringham recipe and many are handed down from generation to generation. Here’s a quicker recipe (only 7 hours to make) and a great way to spend a Sunday. Give family and friends a chance to stir the batter and make a wish with each stir for a happy and prosperous year to come

 A Royal Christmas  Pudding

(this recipe is  adapted from a recipe on www.worldwidegourmet.com)

Ingredients:

*9 ounces sultana raisins

*9 ounces seedless raisins

*9 ozs. currants

*2 tsps candied lemon zest

*4 tsps candied orange zest

*4 tsps candied citron fruit

*4 ozs. candied cheries

*2 ozs. blanched almonds

*2 ozs. blanched almonds

*2 ozs. chopped almonds

*18 ozs. chopped suet or vegetarian suet

*8 ozs. rye bread crumbs

*4 ozs. brown sugar

*1/2 tsp cinnamon

*1/2 tsp grated nutmeg

*1/2 tsp ginger

*pinch of salt

*4 tsps brandy

*1 cup milk

*2 tbsps unsalted butter

*6 large eggs lightly beaten

*4 ozs. flour

*2 tblsps baking powder

And if you want to follow tradition serve with this yummy Brandy butter (A tradition that originated in Cumbria)

*9 ozs unsalted butter

*9 ozs powdered sugar

*2 ozs. brandy

*grated zest of 1 orange

Chop raisins, candied fruit, and peel together. Place all dry ingredients into a large non-reactive bowl (Mason Cash mixing bowls are perfect for this). Combine. Add in other ingredients and mix until thoroughly blended. Line a Mason Cash pudding basin with a large piece of cloth that has been buttered and floured on each side. Pour mixture into the basin and enclose by topping with four corners of the cloth. Cover with a piece of buttered parchment paper. Place pudding in the  oven in a pan half filled with water. cook for 6-8 hours at a bare simmer, checking the water level from time to time. Remove from water and oven and let cool. remove from pan. Cover and wrap with a fresh cloth and parchment paper, on top of that cover with aluminum foil and let ripen in a cool spot (not refrigerated) for at least 4 weeks. The longer it ages the more flavorful it will be.

On Christmas Day, return the pudding to the oven in the Mason Cash Pudding basin placed in a pan of  water and let steam for 3-4 hours. Flambe with hot brandy or cognac and serve with brandied butter.

*Friday,December 3rd, 6 PM- Join me for a Feast of the Seven Fishes Italian Christmas Eve dinner and book signing at Copper Fish restaurant in Cape May, NJ. Email: Info@marialiberati.com for reservations or more info.

*Saturday, December 4th, 1 PM_Borders, Mount Laurel ,NJ Holiday book signing and sampling

Get your copy of the book selected as Best Italian Cuisine Book in the USA-The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition..makes a great Holiday Gift

It was George Bernard Shaw who once said “There is no sincerer love than the love of food “

Thanksgiving day is a day that is uniquely American ..a day we can truly call our own..and a day that fascinates many others around the world..In Italy it is called Festa del Ringraziamento and known as ‘the  Holiday that causes  Americans  to behave like Italians’-sit around the table eating all day with friends and family

The beverage of the first Thanksgiving and the Mayflower was beer..it wasn’t safe to drink the water.so beer was served..

In Honor of the First Thanksgiving beverage and the Italian American  Thanksgiving tradition of   serving a pasta dish before the turkey

Penne Pasta with Beer

1 pound penne pasta

1 glass beer

4 tablespoons extra virgin olive oil

1 clove garlic

1 yellow pepper

6 red ripe tomatoes

10 pitted green olives

1 tablespoon fresh parsley chopped

1 tablespoon capers

1 tablespoon marjoram chopped

1/4 cup parmigiano-reggiano grated

salt to taste

Cut peppers into small cubes, cut tomatoes into strips, chop garlic. Place extra virgin olive oil in saute pan, place in peppers, tomatoes, and chopped garlic. Saute for 2 minutes, then add in beer a little at a time. Saute for 15 minutes on low heat. Then add in chopped olives, capers, parsley and marjoram.

Cook over medium high heat for 10 minutes, salt and pepper to taste. Cook pasta till al dente. Drain. Add into sauce, toss. Serve with grated parmigiano reggiano cheese

Friday-November 26th- 1-3 PM Bloomingdale’s at The Shops at Riverside in Hackensack, NJ- Cooking demo, sampling, book signings of the Award winning book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition For info email: info@marialiberati.com

copyroght 2010 Maria Liberati, art of living, Prima Media Inc.

It’s autumn!! Just in case you haven’t noticed the chill in the air..and a bowl of warm soup make a wonderful dinner companion on a brisk Fall evening. Here’s one that combines two of my favorite  ‘good for you’ ingredients-  fresh pumpkin and mushrooms

Cream of Pumpkin Soup

1 lb of  of fresh pumpkin (peeled and seeded and  cut into small cubes)

4 ounces of button mushrooms

1/2 cup cream (or substitute fat free half and half)

1 small onion finely chopped

1 scallion finely chopped

1 clove of garlic

2 tsps of freshly chopped parsley

1 bouillion cube

2 tblsps pine nuts

3 tablespoons of extra virgin olive oil

salt and pepper to taste

Finely chop onion and scallion. Clean mushrooms and cut into large pieces, removing stems. Cut pumpkin into cubes..

I na saute pan, place in 2 tblsps olive oil, chopped onion and scallion and saute over low heat. When just  golden place in pumpkin and saute using a wooden spoon to turn.  Add in cream and 1 cup of warm water along with one bouillion cube (crumbled).. Add a pinch of salt and cook for 25 minutes.

In another saute pan, place 1 tblsp olive oil and place in mushrooms. Add in chopped parsley and pine nuts. Saute until water from mushrooms has just about evaporated.

When pumpkin is tender, remove from heat and when warm (not too hot) place in food processor or potato masher to make  a creamy mixture. If you like your soup steaming hot, place in soup pan for a few minutes till just boiling.Place in bowl and add in mushrooms, stir.Place in individual serving dishes and serve..Grate some fresh black pepper on top.

Hope to see you at the following events coming up, for more info on any of these events or to sponsor these events, email: info@marialiberati.com

November 13th-Borders Express, Woodbridge Center, Woodbridge NJ at 1 PM. Nook Signing and sampling

December 3rd- Copper Fish Restaurant, Cape May NJ-Feast of the Seven Fishes Dinner and book signing with  executive Chef Geoff Johnson

December 4th-Borders, Mount Laurel NJ-2PM- Book Signing and Sampling

Peace , Love & Pasta.

Maria

Favorite thing I enjoy  about  being on my book tour for my latest release The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition  is meeting so many ..and hearing of new little towns and places and traditions and foods..most Italian and some from other parts of the World..every culture in the World is somehow related to food.

At an event last weekend someone shared with me their Romanian grandmother’s recipe for a type of eggplant dip..A pizza maker,so proud of his pizza told me  a story of how he found out that one of his customers enjoyed his pizza with ketchup on it..so insulted he was that he told this customer he would never sell him pizza again…and on and on the food stories go…

My second favorite part is that I get to share my knowledge of wines and cooking with wine recipes and tips.. And when speaking about wines..my first suggestion is to read the label of the wine..just as if you would read a food label.. But I realized that many terms used on wine labels are in Italian and some terms are technical similar to  musical terms…you know Allegro…con vivace…con dolcezza…and not always easy  to decipher.

Here are some of my favorite wine terms you can find on bottles or  or you may over hear these terms at your next wine tasting:

Abboccato- lightly sweet

Amabile-semi sweet

Azienda Agricola or Vitivinicola-the farm or estate that produces all or most of the grapes for wine sold under its’ label

Cerasuolo- cherry-hued rose wine

Chiaretto-deep rose

Dolce- sweet

Consorzio-consortium of producers

Enologo-an enologist with a university degree

Fattoria-farm or estate

Invecchiato-aged

Frizzante-bubbly,sparkling

Imbottigliata- bottled

Passito or Passita-partially dried grapes and the strong sweet wines made from them

Rosso-red wine

Secco-dry

Spumante-sparkling dry or sweet wine

Uva-grape

Vino Novello- literally means new wine. But it is a wine that must be bottled and sold within the year of it’s harvest.

Vino da Tavola-table wine, not usually with a DOC or trademark. Most homemade wines are vino da tavola

Vendemmia- harvest

See you: 

November 13th at Borders Express in Woodbridge, NJ

December 3rd -Feast of the Seven Fishes Dinner and Book signing at Copper Fish Restaurant in Cape May, NJ

Peace, Love & Pasta,

Maria

Share the Joy! if you have a special Food Memory. This week Ginnie Bivona, author of The Seductive Chef: A Cookbook & More For Lovers  Shares the Joy! with her story:

How I wish I could go home for just one more Sunday. My fondest memories of holiday dinners were the family feasts at my Aunt Jo and Uncle Ed’s house. Everyone in the family, from the littlest kids to the family elders were all packed around the dinner table. All talking and laughing at the same time. Loud, I might add. We started with the antipasto, then platter after bowl after heaping tray passed around the table for hours. And of course, wine with every new offering. But my favorite part of the meal was not at the table (although it was there I learned to love Italian cooking) it was later in the day. When the meal was finally over, the boys went out to play, the girls and women cleaned up the dishes, the men went into the living room to drink port, smoke cigars and listen to scratchy Caruso records, weeping at the beauty of the Great Man’s voice. Then, finally, when the house was back in perfect order we all gathered around the piano, singing arias from opera and traditional songs from the old country. I never could carry a tune, but how I loved that singing. It day was full of great food, family love and beautiful Italian music. We sang till dark, leaving then in a flurry of hugs, kisses and pinched cheeks. Who wouldn’t want to go back one more time for a day like that?   

Ginnie Siena Bivona
www.ginniebivona.com

Get your copy of the book voted Best Italian Cuisine Book in the USA by Gourmand World Cookbook Awards-The Basic Art of Italian Cooking: Holidays &  Special Occasions-2nd edition

Visit OpenSky

Oct 29-31-See you at the Philly Gourmet Food & Wine Show at Valley Forge Convention Center this weekend at my culinary book signing

Nov 2nd- 7 PM-Book Signing, sampling at Fair Lakes Library, Fair Lakes, NJ

Nov 13-Borders Express- Woodbridge, NJ

Dec4-Borders, Mount Laurel, NJ

copyright 2010 Maria Liberati/art of living, PrimaMedia,Inc.

Tomorrow’s  menu I will be cooking on the NBC-TV !10 show at 11 AM is Cod in Acqua Pazza (Cod in crazy water) and   ‘Gatto” or what I like to refer to  as a  ‘heavenly version of mashed potatoes’…once hooked on this dish, regular mashed potatoes will be too plain and ordinary. This is a true Neapolitan dish. And both recipes are from my latest book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition. Gatto is on page 103  of the book, but Cod in Acqua Pazza is below and see me cook it tomorrow  (see you tomorrow on the!10 Show on NBC-TV at 11AM.

Recipe for Cod in Acqua Pazza (Crazy Water)

Cod (Merluzzo) in AcquaPazza (Crazy Water) (for 2 people)

*Codfish > (fresh or fresh frozen) 1/2 pound divided into 2-3 pieces

*4 (fresh, red, ripe) medium size plum tomatoes or canned San Marzano  tomatoes (3 or 4 without the tomato juice) 

*2 tablespoons extra virgin olive oil

*2 garlic cloves

*1/2 t o3/4 cup dry white wine (or water) ‘

*3 tablespoons fresh chopped or torn parsley pinch of red hot

pepperoncino (red pepper )-optional

*2 thick slices of crusty bread-place under broiler till golden

Place in saute pan- olive oil, garlic saute for 1 minute, then tomatoes > fish, parsley and wine. Then cook 10-15 minutes or until fish is cooked.  Serve cod on top of bread slices and pour sauce on top. Garnnish with  fresh parsley on side.

The Following Review was just published by ForeWord Reviews at www.ForeWordreviews.com

copyright ForeWord Reviews

COOKING

The Basic Art of Italian Cooking: Holidays & Special Occasions —Second Edition

Maria Liberati

Art of Living, Prima Media

Softcover $24.95 (236pp)

978-1-928911-19-7

This is the second edition of the second book in Maria Liberati’s Basic Art of Italian Cooking series: The Basic Art of Italian Cooking: Holidays & Special Occasions. This book focuses on cooking for celebrations, and its first edition won the 2009 Gourmand World Cookbook Awards for Best Italian Cuisine Book in the US A. It will surely be a celebrated addition to any foodie’s kitchen shelf. The book moves through the yearly calendar of holidays, beginning with Christmas Eve, a meal often celebrated in the United States. Liberati moves on to the lesser- known Feast of the Seven Fishes, a sumptuous Christmas Day meal, a celebratory New Year’s Eve and Day, La Befana, Valentine’s Day, and Carnevale (a feast rooted in Italian Roman

history). The author has assigned each festive occasion a few recipes for each course: appetizers,

first course, second course, desserts, and even beverages. Recipes each receive their own page, with Italian dish names translated into English for an American audience. At times, helpful tips related to food or table presentation are inserted along the bottom of the page.

The book’s straightforwardness and charisma comes as much from its tone as it s format of condensed, manageable ‘holiday’ chapters. In each section, the author introduces readers to the origins and significance of the meal by giving an anecdote from her own family experiences in her house in Italy. These stories lend a personal warmth, authenticity, and simplicity that

making readers feel that they might be in an Italian country house, chatting with extended family

members while the meal is being prepared. The recipes themselves are written simply, without jargon, and are accessible to cooks just beginning to dabble in authentic Italian cuisine. Liberati has also thoughtfully included a combined glossary and index of sorts in the rear, to help readers

navigate the many Italian words throughout the book. The only thing left wanting in this volume is the occasional photograph of a dish, either finished or in progress, which would be especially helpful to the novice cook.

When the holidays roll around, Liberati’s book might be a wonderful gift book for that gourmet chef in your life or the student of food culture, or for your own enjoyment. (July 2010) Gabriela Worrel

Review date: October 2010.

Get Your copy of the Book selected as The Best Italian Cuisine Book in the USA- The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

October 27th-11 AM –the !10 Show NBC TV – cooking segment from The Basic Art of Italian Cooking : Holidays & Special Occasions-2nd edition

October 29th-31st- The Gourmet Food & Wine Show at the Valley Forge Convention Center-culinary book signing with Christina of Christina Cooks! and Fabio from the Food Network.

November 2nd- Fair Lakes Pubic Library, Fair Lakes, NJ-Culinary Book signing and sampling of recipes

December 4th- Borders, Princeton, NJ- 1 PM

For more info on upcoming appearances email :events@marialiberati.com

Visit OpenSky

This week, a special thanks goes to Marlene Caroselli for Sharing the Joy! with everyone and her favorite family recipe for chocolate pizzelle. Marlene is an author and this story she has sent is a touching one since her Mom has since passed. Thanks Marlene and here is wishing you Peace, Love & Always Lots of Pasta!

by Marlene Caroselli

The cookie table was laden with delicacies the Italian aunts had been baking and freezing for weeks. The waiters were prepared to serve–salmon, yes, but the traditional Italian dishes as well, an unending stream of them. The neighborhood priest was ready to give his blessing. First, though–the toast to my aunt on her 50th wedding anniversary from her sister, my mother. With only an 8th grade education to her name, my mother was understandably nervous addressing the assembled guests. But, she raised her glass
to honor the anniversary couple. Then, in a quivering voice, she offered her toast….and an unfortunate spoonerism, “I wish you continued love and joy, from the heart of my bottom!” (None of the laughter-evoked choking from the guests subsequently proved fatal.)
Our favorite family recipe for chocolate pizzelles:
3 medium eggs or 4 small ones
3/4 c. flour
1/2 c. butter (no substitutes), melted
2 tsp. baking powder
3/4 c. sugar plus three tablespoons
2 tsp. favorite flavoring
3 tbsp cocoa powder
Beat eggs and sugar together. Add cooled butter, flavoring and cocoa. Sift the flour and baking powder together. Add them to the egg mixture.
Use a spoon to put the batter in the pizzelle machine. Remove when pizzelles have turned a golden color.
The recipe makes about two dozen pizzelles

If you have  a special food memory Share the Joy! and see your story published here and it may be selected to be in a national publication. Email your story of 300 words or less to sharethejoy@marialiberati.com

Get your copy of the book selected as The Best Italian Cuisine Book in the USA-The Basic Art of Italian Cooking:Holidays & Special Occasions-2nd edition  filled with recipes and charming Holiday stories, wine pairing tips, menus.

October 14th-Lower Southampton Library, Feasterville, Pa 7PM-book signing, lesson on olive oil tasting/Reservations required. email: events@marialiberati.com

October 27- TV appearance on NBC the !10 Show

October 29-31 Philadelphia Gourmet Food & Wine Show-Valley Forge Convention  Center- email: events@marialiberati.com

November 2-Franklin Lakes Public Lilbrary, Frankllin Lakes, NJ Book signing and lesson in olive oil tasting. Email: info@marialiberati.com

December 4th: Borders, Princeton, NJ book signing and olive oil tasting

For any info on appearances or to schedule an appearance email: events@marialiberati.com

In honor of the release of the award winning book The Basic Art of Italian Cooking: Holidays & Food Occasions our readers are Sharing the Joy! and sharing their food memories. Here is the next one that was selected. Be a guest writer and Share the Joy! also

This story is  from Kay Murdy,thanks Kay for Sharing the Joy!

Kay Murdy is a Bible teacher and speaker. Her web site is http://www.daily-word-of-life.com

I can still smell the warm, yeasty aroma coming from my Hungarian Auntie Ann’s kitchen. She was my mother’s younger sister and she lived with us after the Great Depression. Auntie Ann was an amazing cook who worked for a wealthy family in Cleveland. But she also prepared dishes for us that I will always treasure. On Christmas Eve we usually had stuffed cabbage and a sweet pastry roll filled with poppy seed or walnuts called beigli. I’ve failed to find anything comparable.

Auntie Ann learned to cook and bake from her mother. Her instructions consisting of little more than a list of ingredients in her hand written recipe book. There were no measurements. It was a pinch of this and a handful of that, a dab of butter the size of a walnut or a lump the size of an egg. Today’s cooks like me are lost unless we have precise measurements.

As a child I loved to watch as her strong hands kneaded the dough until it was satiny. Then she placed it in a covered bowl and let it rise until it doubled in size. After a couple of hours or so she punched down the dough and rolled it out on a sugared board. The poppy seed was spread on one rectangle and the nut filling on the other. The dough was rolled it up, shaped into crescents and baked until they were a nice brown color. Her recipes didn’t mention any baking time. She could see with her eyes just exactly when something was done.

We were very poor at that time but with Auntie Anne’s Christmas pastries, I always thought that we were as rich as the people who lived up town!

Share your stories and Share the Joy!

Get your copy of the award winning book The Basic Art of Italian Cooking: Holidays & Special Occasions  selected as the Best Italian Cuisine Book in the USA

Oct 29-30th- Philadelphia Gourmet Food & Wine Festival, Valley Forge Convention Center. The Basic Art of Italian Cooking and Maria Liberati will be onstage throughout the event.