Cranberry Pistachio Biscotti 

2/3 cup (135 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
1 3/4 cups (230 grams) all-purpose flour
1/2 cup (60 grams) shelled, unsalted pistachios, coarsely chopped
1/2 cup (75 grams) dried cranberries or cherries


Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Line a baking sheet with parchment paper.

In the bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs on high speed until thick, pale, and fluffy (about 3-5 minutes). At this point beat in the vanilla extract. In a separate bowl, whisk together the flour, baking powder and salt. Add to the egg mixture and beat until combined. Fold in the chopped pistachios and cranberries.

Transfer the dough to a well floured counter and roll into a log shape, about 12 inches (30 cm) long and 3 1/2 inches (9 cm) wide. You may have to flour your hands to form the log as the dough is quite sticky. Place the log on the baking sheet and bake for about 25 minutes or until firm to the touch. Remove from oven and let cool on a wire rack for about 10 minutes.

Reduce oven temperature to 325 degrees F (165 degrees C). Transfer the log to a cutting board and cut into about 1/2 inch (1.25 cm) slices, on the diagonal. Place the biscotti, cut side down, on the baking sheet. Bake for about 8-10 minutes, turn slices over, and bake for another 8-10 minutes or until golden brown. Remove from oven and let cool. Can be stored in an airtight container for several weeks.

Makes about 20 - 24 biscotti.

Karađorđeva šnicla 

(breaded rolled steak stuffed with (clotted) cream and occasionally ham slices and cream cheese)

Ingredients for 1 person:

200 g pork steak (pork las)
150 g bread crumbs
100 g Trappist cheese or Port salut
little salt
100 g flour
80 g Cooked ham
300 ml oil
100 g cream
2 eggs

METHOD:

1. Tenderise the steak as thin as possible and salt it.

2. When batter steak, do not slam on the other side that is cut so it will probably fall apart.

3. Trappist cut into sticks.

4. At the lower edge of the file put Cooked ham and Trappist.

5. Trappist lay over the cream.

6. Roll the steak and the ends curl inward.

7. Breading cutlets

8. In a bowl with oval bottom, beat eggs.

9. Roll the steak in the flour, the egg and the breadcrumbs.

10. Steak easier for you to dip into the eggs if they are too slow in the bowl long enough that you can lay into it.

11. To make breading more richer, steak dip again in egg and roll in breadcrumbs.

12. At the end of the steak a little more press your palms so that the ingredients in the frying are better merged.

13. Fry it till all sides are golden.

SUCRE À LA CRÈME

Sucre à la crème is a rich caramel candy that is enjoyed any time of the year. It's one of the very fist recipe Québecoises learn. The use of brown sugar and cream in these desserts reflects the abundance of sugar maple trees in eastern Canada and dairy cows on the farms. The trick is in cooking the mixture to the right stage to solidify into a fudge-like candy. Don’t worry if you don’t succeed: if it is too thin, it is still great as a topping on ice cream or apples. Chopped hazelnuts or walnuts can be added to either recipe.

1 cup sugar
1 cup brown sugar
1 cup light whipping cream
1 tbsp. butter
½ tsp. vanilla

Combine ingredients in a cooking pan, stirring well. Cook on LOW approximately 25-30 minutes or until syrup forms a soft ball*. Let stand for 5 minutes. Stir until mixture thickens and is smooth. Pour into buttered Pyrex dish; cool and cut into small squares.

*To determine if soft ball stage has been reached, drop a small quantity of the syrup into chilled water to see if it forms a ball which does not disintegrate but flattens out when picked up with your fingers.