Chef Chuck's Chocolate Cinnamon Brownies

Brownies al Cioccolato Cannella


These chocolate brownies had a little twist with the added cinnamon spice. I like to keep these brownies in the refrigerator it seems to enhance the flavors. A great pick me up anytime of the day or night!


Chocolate Cinnamon Brownies
1/2 cup sugar
13 tablespoons butter, 1 stick
plus 5 tablespoons
pinch of salt
1 1/4 cup chocolate, chopped
4 eggs, separated
1/2 cup flour
1 teaspoon cinnamon
optional: walnuts, chopped


Melt chocolate in double boiler, in a mixer beat sugar, butter and a pinch of salt. Slowly add melted chocolate then add 4 egg yolks one at a time. With mixer on low add flour and cinnamon. In a separate bowl whip egg whites and add another pinch of salt, till stiff peaks form, fold into batter. Butter or spray an 9 inch pan, put parchment paper on the bottom, pour in the batter, top with nuts and bake at 350 degrees for 30 minutes.

Chef Chuck's Zeppoli Arancione

Zeppole all'Arancia


Zeppoli are light deep fried dough balls, tossed in cinnamon sugar. This fried dessert is an authentic international dessert with many different names and recipes. These tasty treats are
often found at carnivals and festivals. Zeppoli can be sweetened with zest of orange or lemon.
The orange zest seems to add a burst of flavor. When biting into these treats the center melts in your mouth while the outer shell is crunchy. It's so light, crispy, and sweet altogether this brings happiness. Sometimes served with sprinkled powdered sugar instead of cinnamon and sugar or even drizzled with honey. Serve warm with a sweet glass of red or white wine.


Zeppole
1 cup flour
8 tablespoons butter
3 tablespoons sugar
1/4 teaspoon salt
1 cup water
1 teaspoon orange zest
4 eggs
olive oil for frying
1/2 cup sugar
1 teaspoon cinnamon


Mix sugar and cinnamon and set aside. In a medium saucepan on medium high heat add butter,
3 tablespoons sugar, salt and water bring to boil. Remove from heat and add flour all at once and stir with wooden spoon till it forms a ball. Place in mixer wait 1 minute for dough to cool then add 1 egg at a time, add zest and combine, until smooth. Heat 2 inches of olive oil in small saucepan till temperature is 375 degrees. Using two teaspoons try to form a ball and carefully drop dough into oil, fry 3 at a time. Turn zeppoli and maintain temperature and fry for 3-4 minutes so the inside will cook. Put on towels and then mix in bowl of cinnamon sugar.
Makes about 24

Chef Chuck's Baklava

Baklava

Baklava is a sweet dessert, originated in Turkey during the 8th century. It was a simple bread dough with nuts and served with honey. The Greeks changed it by using dough much like the way we make it today. Baklava has many layers of phyllo and each layer is brushed with butter topped with healthy walnuts and sweet honey. Using the best ingredients insures that you will achieve a perfect piece of desirable sweetness. Different nuts can be used but walnuts is what I prefer. Walnuts are high in omega 3 known to be good for your heart. This dessert actually cures and improves in flavor as days go by! Enjoy

Baklava

4 cups walnuts chopped fine
1/3 cup sugar

1 teaspoon cinnamon

17 phyllo sheets cut in half
2 sticks butter melted and cooled

Syrup

1/2 cup water
1 cup honey
1/2 cup sugar
1 tablespoon fresh lemon juice

Preheat oven to 375 degrees. In a bowl mix walnuts, sugar and cinnamon. When working with phyllo use 1 sheet at a time and keep the other sheets wrapped in a damp kitchen towel. Arrange 1 phyllo in a 13x9 pan brush with butter and top with 5 more layers, butter each layer then sprinkle 1/2 cup walnuts over phyllo then top with 2 more sheets of phyllo buttering each layer. Repeat layering with 1/2 cup nuts and 2 phyllo sheets till all mixture is used. Top baklava with remaining sheets then using a sharp knife carefully cut in 1 or 2 inch squares or make diagonal cuts for triangles. Reduce oven to 325 degrees and bake 40 minutes to 1 hour till golden brown.
Make syrup while baklava is baking.
In a saucepan bring water, honey, sugar and lemon juice to a boil stirring often, simmer for 5 minutes. Pour warm syrup over hot baklava and cool on a rack. Let baklava rest covered for 12 hours for flavors to develop. Then wrap and refrigerate.

Chef Chuck's Blueberry Torta

Torta ai mirtilli

I enjoy this refreshing Blueberry Torta after dinner or even with Sunday morning coffee. This fresh fruit tart is especially delightful when warm, with a hint of cool silky whip cream on top or vanilla ice cream. I have always loved these plump blue beauties and the fact that they're high in Vitamin C is an extra bonus.

Blueberry Torta
Crust

1 1/4 cups flour
1/2 teaspoon salt

1 tablespoon sugar

6 tablespoons butter chilled,
cut in 1/4 inch pieces
5-6 tablespoons cold water

In a food processor pulse flour, sugar and salt to mix. Add butter and mix and add water, 1 tablespoon at a time. Turn on to a floured board knead to form a ball wrap in plastic wrap and refrigerate for 1 hour. Let dough rest on board for 15 minutes and roll out to form pie shell.

Filling

4 cups fresh blueberries or

4 cups frozen blueberries thawed

1/2 cup sugar
1/3 cup flour
1 tablespoon cornstarch

1/2 teaspoon cinnamon

1 teaspoon fresh lemon juice

zest of 1/2 a lemon
1" vanilla bean scraped or
1 teaspoon vanilla
1 tablespoon butter

Gently combine all ingredients and pour in pie shell. Fold over edges of crust and brush with egg whites and sprinkle sugar on top. Bake 400 degrees for 30 minutes. Cool and make whip cream for the topping.

Whip Cream
1/2 cup heavy cream

1 tablespoon powdered sugar

Beat on high till firm peaks form.