The Quintessential Dessert Cookie – Biscotti



Biscotti are traditional Italian holiday cookies that are double-baked.  They are wonderful with a nice cup of espresso after dinner.

Makes 2 dozen

2 c all-purpose flour
1 ½ tsp baking powder
¾ c sugar
½ c (1 stick) unsalted butter, room temperature
1 tsp grated lemon zest
½ tsp salt
2 large eggs
¾ c pistachios, coarsely chopped
2/3 c dried cranberries
12 oz good quality white chocolate, chopped
Red and green sugar crystals for garnish

Preheat oven to 350 degrees F

Line a heavy large baking sheet with parchment paper.  Whisk the flour and baking powder in a medium bowl to blend.  Using an electric mixer, beat the sugar, butter, zest and salt in a large bowl to blend.  Beat in the eggs 1 at a time.  Add the flour mixture and beat just until the blended.  Stir in the pistachios and cranberries.

Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet.  Bake until light golden, about 40 minutes.  Cool for 30 minutes.

Place the log on the cutting board, using a sharp serrated knife cut the log on the diagonal into ½ to ¾ inch thick slices.  Arrange cut side down on the baking sheet and bake until they are pale golden, about 15 minutes.  Transfer to a rack to cool completely.

Stir the chocolate in a bowl over a saucepan of simmering water until it melts.  Dip half of the biscotti in the melted chocolate and gently shake off excess.  Place on the baking sheet to set and sprinkle with sugar crystals.  Refrigerate until the chocolate is firm, about 35 minutes.

Can be made ahead, store in an airtight container up to four days or wrap in foil and freeze in re-sealable plastic bags for up to 3 weeks.

Mexican Comfort Food – Pozole



Pozole is one of those dishes that just makes you feel good.  It’s a Mexican stew that has a nice kick to it.  There are a variety of ways to make it, some can be very labor intensive and take hours, and of course those are the best ones.  This dish is considered a traditional Christmas recipe from New Mexico and is very simple.

Serves four

Recipe can be cooked in a crock pot or on top of the stove.


1 lb pork roast with the bone in
1 garlic clove
1 large can of white hominy
1 small yellow onion, finely chopped
½ tsp oregano
New Mexico red chili powder  to taste
Salt and pepper to taste

In a crock pot:

Cut up pork into chunks and remove most of fat
Add water to cover pork
Peel garlic and split in half, add to cooker
Add onion
Add oregano

Set cooker to low and cook until meat falls off bone

Add chili to taste
Add hominy last 30 minutes of cooking

On the stovetop:

In a Dutch oven add:


Cook until pork is tender

Add hominy the last 30 minutes of cooking

To serve:

Separate the pork with two forks and spoon into plates.  Cut up a lime and squeeze over the Pozole just before serving with nice warm tortillas.