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Showing posts with label Italian. Show all posts
Showing posts with label Italian. Show all posts

Wednesday, August 25, 2010

The Year of Caravaggio

copyright 2010 art of living, PrimaMedia,Inc.



Guest Post by : Karly Berezowsky
This is the year of Caravaggio, the famed Italian artist.. Here are some interesting facts about one of the many geniuses of Italian art..Recently, a Caravaggio painting has been recovered in Berlin, Germany, after being pilfered in 2008 in Odessa, Ukraine. The stolen piece was actually a modern replica of Caravaggio’s Taking of Christ. It has been proclaimed by art historians that the Taking of Christ was not painted by Caravaggio due to distinct differences in the painted figures. It may have been painted by one of his students; despite being manifested as an original Caravaggio by the Soviets in 1950.




But to understand how it was contrived a fake one must understand how immensely avant-garde Caravaggio truly was during the Italian Baroque period. Caravaggio was wholeheartedly innovative and anarchistic because he is taking off the blindfold and showing real issues like murder and squalor. This painting portrays an extremely traumatic murder.



Caravaggio was an Italian Baroque painter. He lived a rough life, he was arrested multiple times. He used ordinary common folk such as people in the streets as his models. He painted down-to-earth, real earthly people with real problems. The subject matter for the majority of his works was religious scenes. He committed a murder and there was a price on his head to bring him in alive or dead. His temper caused him to get into many fights and upset a lot of townspeople which forced him to flee to various areas of Europe. But a life on the run could only last so long.



Caravaggio was an innovator that used techniques called tenebrism and chiaroscuro throughout his work. Many of his pieces are considered to be Shock Theater because they are so dramatic and have theatrical elements to them. For instance, some of his paintings have spotlight lighting and drawn red curtains.



Caravaggio painted what he saw, using people on the streets as models. The Calling of St. Matthew depicted Jesus Christ pointing at Matthew in a dim dive of a tavern. The action starts to the left and then flies off to the right; this makes the composition dynamic because it forces your eyes to move with the unfolding scene.



Caravaggio had an interesting take on classical art which can be seen in his painting, Boy with a Basket of Fruit. In which he makes the God Baccus look sickly due to his greenish skin color, when he is supposed to be the god of wine and merriment. Caravaggio made the God Baccus look more earthly and unkempt. Caravaggio is in a way rejecting the classical form of art by making it more seedy and run-down.



Caravaggio was rejected after he painted The Death of the Virgin. One of Caravaggio’s most famous pieces was Death of the Virgin. It was commissioned for the Church of Santa Maria. His patrons hated it so much they actually returned it to him, totally rejecting his art and skill. It depicts the death of the Virgin Mary. Mary actually looks dead, her flesh is green and the body appears bloated; much like the dead deer do on the side of the road in the summer heat, limbs outstretched and fat. Caravaggio was totally radical painting the Virgin Mary like inflated road kill. It is rumored that he used a drowned whore from the morgue as the model for the Virgin Mary. Just imagine the riot that would ensue if someone painted her like a prostitute today and then plastered it onto the wall of the Vatican. And it is because of all of these clandestine features of the painting that the patron nuns returned it to him. They reasonably objected to the painting because they thought it was too unorthodox because she looks like a corpse which is an indecent image when she is supposed to be an icon of light, heaven and hope.



For recipes and charmingstories on life in Italy get your copy of the award winning book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

Sunday, June 13, 2010

Please Don't Take Away My Salt...



 copyright 2010, art of living, PrimaMedia, Inc.
Guest Blogger: Emily Brauchle

Since the recession, Americans have been forced to give up small luxuries in order to sustain themselves and their budgets. Small luxuries may be cutting down on the grocery list, limiting vacation time, or conserving energy to shrink the electricity bill. There are plenty of comforts Americans have slowly begun to live without, but the fine treat of salt is something Americans could not go without. Tuscans, however, are a different story.

In Tuscany, Roman soldiers were paid in salt for its high value and cost. Salt was extremely expensive in that era due to the high tax placed on it. Salt, or sale in Italian, is where the English language gets the word salary and the expression ‘worth your salt’. With the tax on salt, Tuscans learned to live without the delicacy and adjusted their recipes and cuisine, most significantly their bread making.

At present, Tuscan bread is still, as it has been forever, perceived as simple and satisfying. Now it is also known to be salt-free, as the change in tradition carried over from century to century unto the present day. Nowadays, Italians claim that they prefer their salt-free carbs, and wouldn’t have it any other way, as it acts as a host to its accompanying food and it’s spices.

Bread is served, not as a main dish or entrée, but as a side accompanying. The unadorned bread accentuates the flavor of the food it is served next to, and does not counterbalance any flavor or taste of the important part of the dish. Tuscans have mastered the balance between too little and too much, making absolutely sure the consumer is never smothered, but always satisfied.

Sept 9-12-Hudson Valley WIne Festival, Rhinebeck, NY, Maria Liberati & The Basic Art of Italian Cooking will be onstage doing cooking demos from the newly released  award winning book The Basic Art of Italian Cooking:  Holidays & Special Occasions-2nd Edition

Visit OpenSky for some great cooking & Food products
Go to http://www.marialiberati.com/  where food meets art, travel & life!

Monday, April 12, 2010

Mussels & the South of France

copyright 2010 art of living, PrimaMedia,Inc

The thought of a dish of Mussels always brings back my memories of  summer trips to the South of  France, where many restaurants serve them fresh from the sea..the thought of eating a plate of mussels in tomato sauce outside on a warm summer day in the hot summer sun brings me to a special place..  ..and maybe it is anticipation but with Spring just popping by it seems that summer can't be far off...but doesn't have to be summer to enjoy this.... it is from my latest book The Basic Art of Italian Cooking: Holidays & Special Occasions


Tagliolini Pasta with Mussels


(Tagliolini are egg noodle pasta traditional to the Region of Emilia-Romagna but are sold all over the world)



½ lb of egg noodles (tagliolini pasta)

1 lb of zucchini

1 ½ pounds fresh mussels

¼ cup chopped onion

1 scallion

6 tablespoons of extra virgin oilive oil

1 handful of fresh basil

1 tablespoon freshly chopped parsley leaves

salt

freshly ground pepper to taste



Chop onion and scallion. Place 2 tablespoons of olive oil in a saute pan.Saute on medium low heat for 5 minutes, do nor brown. Wash and slice zucchini into small sticks. In another saucepan,place in 2 tablespoons of olive oil, warm for 1 minute and place in zucchini, saute for 5 minutes,season with salt and pepper to taste. In another sauce pan place in 1 tablespoon of olive oil, place in washed mussels and chopped parsley. Cover and when mussels have opened their shells, remove from heat. Set aside. Remove mussels from pan and shell. Filter the water from cooking mussels and set aside. Place shelled mussels, cooking water , sauteed zucchini, in saute pan with onion.Saute together for 2-3 minutes. Remove from heat. Place in chopped basil and remaining olive oil. Cover and set aside. Cook noodles. Drain. Place into saute pan with mussels, place over moderate low heat for one minute, toss gently. Serve

Booksigning at Free Library of Philadelphia-April 14

Tuesday, September 8, 2009

Spaghetti alla Carbonara Makes a Comeback


copyright 2009, Maria Liberati

Spaghetti alla Carbonara has made a comeback in popularity. It was one of the dishes that I had not paid too much attention to. However on a recent visit to Italy many people began asking me about this dish and a few people requested learning the recipe at some of the culinary tours I hosted. I was somewhat perplexed, as if , almost out of nowhere, this recipe was experiencing a renaissance of interest. What was the real reason for this?


The 'rebirth' of the popularity of this dish began happening during and after the Presidential elections. And so was my answer uncovered, the newly elected President Barack Obama, began expressing his fondness for this dish to the media while in Italy.. As proud as the Italians are of any of their dishes, it was an honor for them to know that an American President was so fond of one of their dishes and thence began the rebirth of the popularity of this dish. The media would proclaim that even Barack Obama had a fondness for Italian cuisine, especially one of their traditional dishes.



The origins of this recipe are uncertain. There are 3 main theories, one is that it is called 'carbonara' because it was invented by the 'carbonai' the men who worked with carbone (coal). The other is that this dish was invented by a chef who was part of a group known as the 'carbonari' that is the men who fought in the war against the Austrian occupation of Northern Italy and for Italian independence.



The 3rd appears in 1945, when the American soldiers occupied Rome at the end of the Second World War they would ask for a breakfast of 'eggs, bacon and noodles'. They would be served these items separately on a large plate. For convenience sake they began mixing everything together and unknowingly created this dish.



The 4th theory is that it was invented by Ippolito Cavalcanti of Naples in 1837. He wrote a cookbook and it includes a recipe that is very similar.



One thing remains true, many people are passionate about their Spaghetti alla Carbonara. There are a few minor differences in the recipes that exist. Some prefer to add cream, some prefer no cream, some prefer to add more egg yolks and less egg whites, some prefer smoked bacon to regular bacon, some prefer pecorino-romano cheese,others prefer parmigiano-reggiano cheese.

Either way it joins the ranks of one of Italy's delicious artisan dishes.
Stay tuned for a recipe for this wonderfu ldish in one of ny upcoming blog posts

Mangia bene, Vivi Bene,
Maria
http://twitter.com/Marialiberati

Friday, August 28, 2009

Suitcase Full of Flavors

copyright 2009, Maria Liberati

Getting ready for a weekend at the beach. A suitcase full of flavors is what I am preparing...so many tastes and foods to cook with at the sea and I don't want to miss any. So I bring some flavors form home to cook with..organic rosemary from our garden..some golden potatoes grown locally..a few preserving jars in case it rains and I decide to preserve tomatoes
The tomatoes of Francavilla..ugly but are perfect for sugo (sauce).. the fresh fish market near home (at the beach) makes any seafood dish possible..

Menu for the weekend will be pasta asciutta (pasta with a freshly made tomato sauce) served with locally produced Pecorino wine. Linguine allla vongole (spaghetti with clams) tiny sweet clams from our local fish market....and served with a locally produced Trebbiano wine...bruschetta for dinner with locally produced mozzarella, fresh tomatoes, fresh basil..side dish of the potatoes from home roasted with organic rosemary...and a weekend at the beach in the summer always means fresh watermelon for dessert and an evening passeggiata for gelato at our neighborhood gelato bar..can't substitute anything else..

Back to packing..and to make a quick run to our neighborhood forno (oven) to get some locally produced potato bread for a panino to take along for the ride..Not a fan of fast food 'on the road ' places.. A presto enjoy the end of summer weekend......
Get your copy of  the just released....The Basic Art of Holidays & Special Occasions
over 140 recipes ,menus, tips for the Holidays and more...


Mangia Bene, Vivi Bene,


Maria
http://twitter.com/Marialiberati

Thursday, August 27, 2009

Spaghetti in Rome




copyright 2009, Maria Liberati
Here is a recipe for one of my favorite pasta dishes..brought to mind because I just enjoyed a dish at one of my favorite restaurants in Rome-
Serve with Chianti wine in recipe, dine al fresco as we did in Rome-for an added touch..


La Matriciana

for 4 people

*1 lb of pasta (spaghetti, bucatini,rigatoni)
½ onion
1 clove of garlic
¼ pound bacon (optional), cut into thin strips
3 tblsps of extra virgin olive oil
½ cup of dry white wine (Chianti)
½ tblsp of white wine vinegar
5-6 leaves of fresh basil
¼ of a dry, hot ,red pepper
a pinch of black pepper
2 lbs of ripe red plum tomatoes
¼ cup of pecorino romano cheese freshly grated

Place olive oil in saute pan and warm, place in bacon and chopped onion, hot red pepper, garlic .Saute until onion begins to become golden. Pour in wine and let liquid evaporate. Then add in the tomatoes that have been fileted (seeds removed) and fresh basil leaves.
Saute on medium heat for approx 20 minutes, stirring frequently.
Cook the pasta till al dente. Drain and place in sauce, toss and place in half of the grated cheese, toss. Serve each portion with a pinch of black pepper and more grated cheese.

Sunday, August 16, 2009

Time is Only Ingredient in Short Supply,,,

Even though time is spent at such a slow pace here, it is in short supply. Before I know it it is 1 PM or a Holiday and all stores close down. So if you need any ingredients that you may have forgotten you can't get them until the re-opening of the store which can be in 3 hours or a day or two-depending on time of year and date of year.
Yesterday for instance -the 15th of August and a big Holiday here in Italy. I planned on making a chocolate ricotta cheesecake- so Friday ingredients were purchased-well all ingredients- but the dark chocolate pieces needed to mix into the ricotta. But someone must have chocolate bars-perhaps a coffee bar or small grocery store?
The difficult part was first to find something that was open on the 15th of August. Next did they have chocolate. Found 2 coffee bars that were (surprisingly) open. But they told us that even though they normally carry chocolate bars throughout the year, they don't have them this time of the year for fear that they may melt..

So the chocolate cheesecake would have to wait for one more day and it was a ciambellone classico for dessert. And yes, was able to find a small, local, candy store open today that did have the Dark chocolate bars. And the cheesecake will have to wait until tomorrow. Here is the recipe for the ciambellone and stay tuned for the cheesecake recipe in the next few days.
http://www.marilaiberati.com/blog2

Wednesday, May 6, 2009

Berries, Berries Everywhere


I just went to the out to get a bottle of olive oil and came back with bags full of fresh berries..I couldn't resist passing the local farm market..they are so ripe and fresh this time of year. Here's a recipe I get requests for all year round but now is the perfect time to make this:

A mixture of strawberries, blueberries and raspberries to top a delicious treat
Copyright 2009, Maria Liberati
http://www.marialiberati.com
http:/www.marialiberati.com/blog2

30 minutes total
15 minutes prep time
Serves 8-10 crepes
Ingredients
16 ounces strawberries or berries, a mixture of wild (black berries, blue berries, raspberries and strawberries)
1tablespoon brown sugar, packed
Juice from 1/2 lemon
1 cup flour, unbleached
2 eggs
1 tablespoon oil, not olive
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon cinnamon
1 1/2 cups skim milk
Cooking spray

Directions
Rinse and slice strawberries into a bowl. Pour lemon juice on top and toss.
Add brown sugar and toss until well coated; set aside.
In a medium bowl whisk all ingredients together until there are no more lumps.
Over medium heat, heat crepe pan or non-stick frying pan.
When heated, remove from heat and spray with cooking spray
Pour a 1/4 cup of the batter in the pan. Quickly lift pan and tilt and turn until
batter evenly covers the bottom.
Cook over medium heat for 30 - 45 seconds until the edges are dry enough to
get a spatula under to flip.
Cook for another 30 seconds on the other side.
When lightly browned, remove from pan onto a plate.
Spray pan with cooking spray and repeat for the rest of the batter.
Stack crepes with wax paper between so they can be easily separated.
Down the middle 1/3 of the crepe spread one or 2 heaping spoons of berry mixture.
Fold one side of the crepe over the mixture and then the other side over first side.
Top with a spoon of berry mixture.
Can also be frozen wrap first in wax paper then put into plastic bag and then foil.
They stay moist if this is done when still slightly warm.
For more delicious recipes get your copy of the bestselling book The Basic Art of Italian Cooking at http://www.marialiberati.com
For more recipes/articles

Friday, March 20, 2009

Slow Food, Slow Living


In the US we call it 'being frugal' but in Italy we call it the Slow Food movement . It is all about appreciating what you have and not wasting anything...a lot of the recipes come from the 'cucina povere' or peasant kitchen of Italy... healthy, authentic foods.
Here is one of my favorite recipes that was invented in Naples during the heyday of the cucina povere..Pizza Margherita
http://www.marialiberati.com/blog 2

Join me at the Gourmet Women & Wine Event on March 28th at Citizens Bank Park in Philadelphia from 11-2. I will be signing copies of my best selling book and sharing stories of my cooking school in Italy and culinary tours. For more info email us at events@marialiberati.com
Mangia Bene, Vivi Bene,
Maria

Tuesday, March 3, 2009

Fragrant Rosemary in Your Garden.


Rosemary is one of, if not my favorite fragrant herb. Of all the plants I miss from my garden in Italy- it is my organic rosemary that I miss the most. It is the herb that adds most flavor to many of my dishes.
Tuscan roasted potatoes and bean soups cooked in terracotta pots with small branches from my rosemary plant are all flavorful memories of our kitchen there.

Here are some tips on growing your rosemary indoors here while the temperatures dip..
Once the fall is over and temperatures begin to dip to 30 degrees or less, it is time to bring your plant indoors.

Successfully growing rosemary indoors requires good sunlight-the more the better- and ideally southern expoure.
If the plant is large, rotate it weekly so all sides of the plant receive sunlight. Wiry growth often indicates inadequate light. And if you can't increase natural light, consider using artificial light. You can also prune plants to encourage bushiness. Sometimes indoor plants develop mildew because of a lack of air circulation. If this happens, run a small fan 3-4 hrs a day.
When rosemary is planted outdoors, insects aren't a problem. But inside spider mites are more likely to cause trouble. If this happens, wash plant with an all natural insecticide soap until plant is healthy. Rosemary grows best at cool indoor temperatures, around 60 degrees

Hope you have good luck with your rosemary plant!
Look through the recipes and find something to add your rosemary to and create flavorful memories

Tuesday, January 20, 2009

Crepes-French or Italian??


Did you ever ponder, or have the time to ponder about the origin of the crepe? Once thought to be French cuisine but little did we know that the French crepe had it;s origins in Italy or from an Italian.
Here is more and a recipe as well
http://tinyurl.com/9pnxvw

For more great recipes get your copy of the best selling book The Basic Art of Italian Cooking at http://www.marialiberati.com
Mangia Bene, Vivi Bene
Maria

Wednesday, January 14, 2009

Bruschetta old & new..


Did you know that Bruschetta goes far back to the days of cucina povere (poor people's kitchen) in Italy. It was a way of making use of day old bread. Today bruschetta is served in many resturants but not considered 'cucina povere'..served in many as a gourmet dish.

But I know many think of bruschetta as having a tomato and basil topping..but the toppings can be different and varied.
Here is my recipe for bruschetta made with tofu and zucchini flowers:

Bruschetta with Tofu and Zucchini Flowers

*15 minutes to prepare
*7 minutes cooking time
*300 calories per portion
*Easy

For 4 people
*1 loaf of crusty Italian bread or a baguette with sesame seeds on top (8 slices)
*10 ounces of fresh tofu- firm
*10 zucchini flowers
*1 clove garlic
*the grated peel of 1 lemon
*4 ounces arugula
*1 tsp thyme
*1 tblsp fresh basil chopped
*2 tblsps soy sauce
*1 tblsp Balsamic vinegar
*3 tblsps extra virgin olive oil for marinade
*2 tsps extra virgin olive oil to sautee zucchini flowers
*dash of pepper

Make a marinade by mixing together 3 tblsps olive oil, 1 tblsp balsamic vinegar, and 2 tblsps soy sauce.
Place in marinade the garlic clove, chaopped basil and chopped thyme, grated lemon peel, tofu cut into cubes, let marinade for 1 hour.

Cut 8 slices from bread and place in oven (350 degrees) to toast for 5 minutes per side. Open the zucchini flowers, remove the pistols inside and the stem. Wash the flowers very gently. Saute in 2 tsps of olive oil in a saute pan. Saute for 3 minutes.

Remove garlic from marinade. Wash and dry arugula. Distribute arugula on 8 slices of bread, then top with tofu mix and lastly top with zucchini flowers. Dress with the liquid from the marinade and a pinch of salt and pepper. Serve

TO see more about the adventures at The Basic Art of Italian Cooking kitchen in Italy and our making of a Sacher Torte go to http://www.marialiberati.com/blog2

For more great recipes get your copy of the best selling book The Basic Art of Italian Cooking at http://www.marialiberati.com

Sunday, December 16, 2007

Christmas Memories, part 1



My Christmas memories are very special ones. They are made up of vivid sights, smells and sounds.
*Sights-of family and good friends, brightly decorated presents and wrapping and bows and colorful table decorations, large tables spilling over with food
*Smells of great foods cooking on the stove and baking in the oven.
*Sounds- laughter, clanking of bowls and whirring mixers, oven timers, singing Christmas Carols-(in Italian and English), happy chatter, wine and champagne bottles popping and toasts of glasses clanking.
The most precious gifts that I received during the Holidays are these memories to treasure. Memories that I can relive, if only in my mind or through some faded photo.

There is one material gift that I do remember out of all of my Christmases- a sled. You see we lived in the city of Philadelphia- not exactly great space to ride around on a sled. But my parents always dreamed of building a house in the country and taking us out of the city- (which they did) and a place where we can go sledding with open fields and hills.

. After all the presents were opened, Mom insisted that we get ready to go to nonna’s house for our family Christmas Day dinner . But my father couldn’t budge until he took me on my first sleigh ride-‘city style’. What a great memory, and luckily I have a photo to prove it- my Dad pulling that little sled along the sidewalk, through the driveway and the peaceful quiet of a crisp snowy day. When the cold was too much we began heading towards home, but “pull me again Daddy”, I chanted. Of course my doting Dad headed around the block again, and again that day. Nothing could stop him, but Mom, who finally came out to find us. That winter was a special one, filled with memories of many snowy days and many sleigh rides with my father.

Here is hoping you have a special Holiday made up of many
Sights
Smells
Sounds



And I want to leave you with a taste of Christmas. This is a recipe I created to use up all that leftover Panettone. it was featured in the Holiday issue of tastes of Italia Magazine.This is a scrumptious version of bread pudding.



Panettone di Natale

*½ of a large panettone-cut into small cubes
*2 cups of milk
*1/2 tsp of pure vanilla extract
*Dark chocolate (70-90 % cocoa) broken into small pieces or chopped.
*4 dried figs, cut into small pieces
*1/4 cup dried cherries
* ¼ cup raisins
*1 fresh lemon rind grated
Powdered cocoa for dusting on top

Preheat oven to 425 degrees. Break or pull apart panettone into small cubes.
Place one layer of panettone cubes in an 8 inch round or square glass or ceramic baking dish. Cover with, chopped chocolate pieces, chopped fig pieces , then cherries ,then raisins. Cover this layer with remaining panettone cubes.
In seperate bowl whisk together the eggs, milk, vanilla and sugar. Pour liquid over panettone cubes. Gently push down on top to be sure liquid soaks into all layers, Let sit for 10 minutes then bake in preheated oven for 40 minutes or until firm and golden on top. When cool, dust with powdered cocoa and serve.

Thursday, November 22, 2007

Panettone.. another Italian Holiday delight


Copyright, 2005-2007, Maria Liberati
Editor: Julia Tulba

Now that Thanksgiving is behind us, it’s time to prepare for Christmas and Christmas baking/. While visions of sugarplums are now dancing in your head and you are planning your holiday baking here is info on our favorite Christmas dessert and its’ history..Enjoy!

Christmas in Italy would not be the same if it did not include panettone, the traditional sweet bread that is prepared and enjoyed during the holiday season. Although its origins are said to be from Milan, Italy, its immense popularity has made it a requisite treat throughout the world. Panettone is no longer prepared by the Italian nonna (grandmother); in today’s global society, the sweet bread is also made in many non-Italian kitchens, as well as being a favorite item to buy in the stores. The word panettone derives from the Italian word panetto, which means a small loaf of bread. The traditional version of panettone contains orange and lemon zest, as well as raisins, which are added dry and not soaked. However, as a means of appealing to a widely diverse consumer market, other versions of panettone have been made available, such as plain or chocolate. For many panettone aficionados, however, the traditional versions remain the favorite. Most panettone breads have a cupola shape, and are served in slices that are vertically cut. A sweet hot beverage or a glass of sweet wine usually accompanies panettone. Although the process of making panettone can be a very time consuming affair, numerous recipes have been amended to make it less laborious, so that it may be enjoyed by all during the holiday season. These much easier recipes still retain the bread’s delicious taste, just when nonna made it. With its origins dating back to the Roman Empire, its popularity has made panettone a timeless classic.


This recipe is for a simpler version of panettone. You can bake this in a high but small cake pan lined with parchment paper. Or a 1 lb coffee can lined with parchment paper. Many gourmet cooking stores now carry the distinctive brown paper that commercial panettone is baked in-if you want that distinctive look.

PANETTONE
Copyright 2005-2007-Maria Liberati
From the best selling book series The Basic Art of Italian Cooking by Maria Liberati

2 eggs
1 1/2 cups sugar
1 stick unsalted butter – (softened-left out at room temperature)
1 teaspoon orange or lemon peel
1 teaspoon vanilla extract
1 teaspoon orange oil
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
1 cup buttermilk
2 cups slivered almonds
2 cups golden raisins (optional)
3 cups chopped mixed dried fruits (optional)

Preheat oven to 325 degrees F. Take either a small high cake pan or a clean, empty 1-pound coffee can.
Line either with a parchment paper, cut to fit, and butter paper. Some paper should be overlapping top of pan or can so you will be able to take bread out when finished by lifting on edges of waxed paper.

In a large bowl, beat eggs and sugar until thick and pale yellow, about 5 minutes. Beat in
softened butter, lemon peel and extracts. In a small bowl, mix flour, baking
powder and salt and blend into egg mixture alternately with buttermilk. Stir
in almonds, raisins and dried fruit. Pour batter into prepared pan or can and place
on a baking sheet. Bake 55 to 60 minutes, or until bread is golden on top and a
toothpick inserted in center comes out clean.

Cool bread in can for 10 minutes. Lift bread out of pan by parchment paper edges on top. Turn out onto a rack to finish cooling.
To serve, cut into thin wedges.



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http://www.marialiberati.com/blog2