Both books are available now on Amazon!
Nonna’s Kitchen Chair, There Began a Lifelong Love of Food and Cooking, has a new cover with Joanne’s nonna featured on the front and food pictures and text on the back. It is a wonderful gift full of mouth-watering recipes inspired by her Sicilian grandmother along with color photos, illustrations, and inspiring quotations from famous chefs and celebrities.
Biscotti, Bread and Breakfast, From Nonna’s Chair to a Modern Kitchen, published on October 25, contains delicious cookie, pastry and bread recipes, many handed down by generations of her Sicilian and other Italian ancestors. They have been carefully, modified to suit the modern kitchen with the use of modern equipment, techniques and busy schedules. This second book, also, is filled with color photos, illustrations and quotations, as well as stories and anecdotes of the author’s past.
And here is a recipe for:
Rum Balls
from Biscotti, Bread and Breakfast!
1 C crushed plain cookies (I use Italian plain cookies, many use vanilla wafers)
1 C confectioners’ sugar
1 1/2 C ground toasted pecans, divided
2 T cocoa
2 T light corn syrup
1 4 C rum
1/2 C fine sugar
Directions:
Mix crumbs, sugar, one cup of the nuts, and the cocoa. Add the corn syrup and rum. Mix well.
Shape into one-inch balls. Roll half of the balls in sugar and the other half in nuts. Place on a parchment lined baking sheet, cover with plastic wrap and place in the refrigerator until firm.
When the balls are firm, place them in resealable plastic bags inside of rigid containers. They will keep well in the refrigerator for up to a week or in the freezer for up to three months.