Friday, May 5, 2017

Champagne Taittinger's Ricotta Lemon Berry Waffles With Lavender Cream

Nothing says breakfast like digging into a big plate of waffles. These can be made using store-bought waffle mix, jazzed up with ricotta and a zing of lemon zest. Top your waffles with fresh berries and a delicate floral lavender cream that sits in cold cream to infuse overnight.

This recipe is courtesy of Champagne Taittinger


1 1/2 teaspoon dried lavender
1 cup heavy cream
2 1/2 cups prepared waffle mix
1/2 cup ricotta
zest from one lemon
sugar to garnish
strawberries, to garnish

Steep lavender in cold cream, cover and refrigerate overnight. Strain the cream, sweeten to taste. Whip until soft peaks form. Make waffle mix, fold in ricotta and lemon zest. Cook waffles according to manufacturer’s directions. Top waffles with berries and lavender buds.

Thursday, March 30, 2017

Toll House Cookie Pie

No matter what decadent desserts I bring for family gatherings, this is always the biggest crowd pleaser. The kids and the adults love this giant cookie! It's beyond simple to make and trust me you're going to enamored with this pie recipe.


1 refrigerated pie crust
2 eggs
1 tsp vanilla extract
1/2 cup all purpose flour
1/2 granulated sugar
1/2 brown sugar
3/4 cup softened butter
1 cup semi-sweet chocolate chips

Pre-heat oven to 325 degrees Fahrenheit. Line a 9 inch pie plate with a refrigerated pie crust. Set aside.

Beat the eggs until light and foamy, mix in vanilla extract. Beat in the flour, granulated sugar, and brown sugar. Add the softened butter and beat until combined.
Stir in the chocolate chips (many recipes use walnuts however I'm not a fan, feel free to add a cup of chopped walnuts at this stage if you wish).

Spoon the batter into the prepared pie crust and bake for 1 hour.

Although it may be tempting to dig in right away, let the pie cool for 15-20 minutes first. Top with vanilla ice cream or whipped cream. Enjoy!

Friday, March 3, 2017

New Diet Secret: Only Eat One Sweet A Day

One sweet a day is what my doctor prescribed. Alas he didn't specify how big my indulgence could be, silly man. This recipe will become a household favorite and who knows, maybe a giant doughnut will replace someone's birthday cake.

2 Tbsp. active dry yeast
1/4 cup warm water
1 1/2 cups warm milk
1/2 cup granulated sugar
1 1/2 tsp. salt
2 eggs
1/3 cup shortening
5 cups flour

For frying:
Vegetable oil as needed
For the glaze:
1/2 cup butter (1 stick)
2 tsp. vanilla extract
2 cups confectioners sugar
1/4 warm water (as needed)

Sprinkle yeast over warm water. Let stand for about five minutes, or until bubbles form. Set asidc.

In a large bowl mix together the yeast, milk, salt, sugar, shortening, eggs, and two cups of flour. Beat on slow speed until a dough begins to form. Add the remaining flour and beat together. Switch to a dough hook and mix for an additional three minutes (until the dough becomes smooth and elastic).

Place the dough in a greased bowl, cover with a towel and let stand in a warm place. Allow the dough to double in size.

Turn the dough onto a floured surface and roll out to 1/2 inch thickness. Cut out your desired shape; you don't have to make these doughnuts huge like I did. Let the doughnuts sit again to double in size.

Heat the oil to 350 Fahrenheit. Slide the doughnuts into the hot oil. Fry until golden brown, then drain and cool on a wire rack.

For the glaze: 
Melt the butter in a medium saucepan. Add in the vanilla and confectioners sugar. The mixture will be thick, add hot water till you achieve the desired consistency.
If you choose not to glaze the doughnuts toss them in granulated sugar immediately after removing them from the fryer
Personalize the recipe by adding a filling like raspberry jam

Tuesday, February 7, 2017

Better Than Sex Chocolate Pudding

I developed this recipe while working at Fenway Park for a season. Making desserts for a clubhouse of Red Sox players wasn't ideal, since I am a Yankee fan, but I still managed to give those guys some delicious sweet treats. This was a clubhouse favorite, deemed 'better than sex'. 
By Laura Pucillo


4 cups whole milk
3/4 cup cornstarch
1 cup granulated sugar
1 tsp salt
2 tsp vanilla
1 bag Ghirardelli 70% cacao chocolate chips
2 cups heavy cream (for whipping)

Pour milk into a medium pot; whisk in cornstarch, sugar, and salt. Bring the milk mixture to a full boil, then remove from heat. Add chocolate chips and vanilla. Whisk until the chocolate is melted and the mixture is smooth. Next return to heat and bring to a second boil, while constantly whisking. The pudding will start to thicken rapidly, when you've reached your desired consistency remove the pot from the stove and allow the pudding to cool.

In a chilled bowl whisk the heavy cream with 1/4 cup off granulated sugar until stiff peaks form.

Serve the pudding warm or cool, I suggest warm, topped with a large dollop of whipped cream!

Monday, January 30, 2017

Fave e Cicoria | Fava Bean Puree With Wild Chicory

Especially Puglia shared this amazing recipe with me and after making it I can tell you that it's definitely something you'll want to try. This company highlights seasonal produce, but the best part? You can trace all of their products back to the farmers and producers. Their supply chain is short and easy to follow. A breath of fresh air in today's market. And if you've never had the pleasure of eating a fava bean puree, you are in for a treat.

This traditional Pugliese dish is simple to prepare and showcases the rich flavors of Puglia's harvest. Like any Italian dish, it is best served with a drizzle of fresh extra virgin olive oil.


500 g dried, peeled fava beans
1 kg wild chicory (or dandelion greens)
extra virgin olive oil
1 clove garlic
2-3 bay leaves, salt, pepper, water

Serves 4


Cook the beans and bay leaves with 3-4 pinches of salt, add enough water to just cover. Cover and leave to simmer for 2-3 hours until it has a puree consistency. Add water if needed and season to taste with salt and pepper. Meanwhile wash chicory leaves and cook in boiling water with a pinch of salt for 20-30 minutes. Heat olive oil in a different pan and add crushed (with pestle and mortar, not to a mush but rather just broken up a little) garlic. Add drained, cooked chicory almost right away. Cook for 10-15 minutes and season with salt and pepper at the end. Serve together by spooning fava bean puree on one side of the plate and the chicory leaves on the other. Drizzle with olive oil. Eat chicory like you would spaghetti, by twirling it on your fork. The bitter taste of the leaves are in perfect harmony with the fava bean’s sweet, creamy texture. 
In collaberation with Especially Puglia 

Tuesday, January 3, 2017

20 Minute Marshmallows

Most of my recipes aren't the most friendly to home cooks. While it is more accurate to weigh your ingredients and use certain tools, I'm well aware that most people cooking at home aren't going to those lengths. Here's a simplified marshmallow recipe that's so easy you'll be making them all winter.


3 packets unflavored gelatin
1/2 cup cold water

1 cup corn syrup
1 1/2 cup granulated sugar
1/2 cup water
pinch of salt
1 tablespoon vanilla extract
50/50 mixture of confectioners sugar and corn starch (for dusting)

Pour 1/2 cup of cold water in a mixing bowl and add in the gelatin. Set aside.

In a medium saucepan combine the remaining 1/2 cup of water, sugar, corn syrup and salt. Simmer until the sugar has dissolved. Then cook the sugar mixture until it has reached 240 degrees F (softball stage).

Remove the saucepan from the heat and slowly stream into the gelatin, while mixing on high speed. Add in the vanilla extract. (You can flavor with any extract you choose, but vanilla is traditional)
The mixture will thicken and double in size.

Dust a 12"8 baking sheet with the cornstarch/confectioners sugar mixture. Using a greased rubber spatula, scrape the marshmallow mixture onto the prepared pan and smooth.
Dust with additional cornstarch/ confectioners sugar. Let set for 20-30 minutes.

Remove from pan and slice into desired shapes. Enjoy!