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Place all the ingredients in a 3 to 4 quart stockpot. Bring to a boil, reduce the heat to medium and cook for 1 - 1 1/2 hours, stirring every 15 minutes. Cook until all the liquid has evaporated and

Pour the oil into a nonstick saute pan set on medium heat and brown the sausage for 3 minutes, crumbling it with the back of a wooden spoon. Transfer the sausage to a plate lined with paper towels and set

Puree the strawberries in a blender of food processor until smooth. Strain the puree through a fine sieve into a shallow dish that is large enough that the liquid will be no more than 1 1/2 inches deep - a

Heat the sugar and 1 cup of the water in a small saucepan over medium-high heat until the sugar is dissolved, about 4 minutes. Stir in the remaining water and lemon juice. Pour the mixture into a shallow glass dish

Combine the water and sugar in a small saucepan and heat over medium-high heat until it comes to a boil and the sugar is dissolved. Stir in the cream and coffee, then transfer the mixture to a shallow dish, large

Preheat the oven to 350 F. Grease a 9 x 13 inch baking dish. In a large mixing bowl, cream the butter and sugar with an electric mixer until lightened in color and fluffy, about 2-3 minutes. Beat in the

Stir 1/4 cup of the sugar into the hot water until completely dissolved, then stir in the cold water and orange liqueur. Lay the ladyfingers or savoiardi out on a baking sheet and brush both sides with the orange liqueur

Sprinkle the gelatin powder over the water in a small dish. Let sit for 10 minutes to soften the gelatin. Melt the chocolate, 1/2 cup of the whipping cream and the sugar in the top of a double boiler, stirring well.