Bellisima Goddess

Here are three additional recipes that will be on our Thanksgiving dinner table. The first two recipes come fromThe Holiday Table, 2008 Marjorie Poore Productions. The last recipe is my family’s biscotti cookie recipe which we’ve been making for many years. Of course, each of us–my mother, my sister, and I–have taken the recipe and added our own touches. What follows is my version. Bon apetito!

GREEN BEANS WITH BALSAMIC CARAMELIZED RED ONIONS
(Serves 4 to 6)

Carmelizing onions takes time so you have to be patient, but the rewards are well worth the effort as they transform into a heavenly sweet topping for the green beans. The onions will keep well for several days in the refrigerator, making this an ideal recipe to do ahead of time.

6 tablespoons olive oil
1 1/2 pounds red onions, sliced thinly
2 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons grenadine, optional
Salt
Pepper
1 pound green beans, trimmed
1 teaspoon fresh thyme

Heat 3 tablespoons of the olive oil in a large pan. Saute the onions until dark brown, about 30 minutes. Just before the onions are done, pour in 1 1/2 tablespoons of the balsamic vinegar and the grenadine (if using). Continue to saute until the liquids coat the onions. Season with salt and pepper to taste. Transfer to a large bowl and keep warm.

In a small bowl, whisk the remaining 3 tablespoons of olive oil, 1 tablespoon vinegar, and the thyme and set aside.

Cook the green beans in a lightly salted boiling water just until tender. Drain and toss with the onions. Pour the balsamic mixture over the beans and onions, toss to combine, and serve.

HOLIDAY SALAD WITH CRANBERRIES AND PECANS
Serves 10

This colorful salad, dressed with a mildly sweet honey-mustard dressing, is brimming with goodies. For a great do-ahead tip, you can put the salad ingredients together (except the avocado) hours ahead of your meal and hold in the refrigerator. Toss with the dressing right before serving.

3 tablespoons rice wine vinegar
1 tablespoon mustard
1 tablespoon honey
1 teaspoon salt
1/2 cup extra virgin olive oil
12 cups mixed salad greens
1 avocado, diced into 1-inch cubes
1/4 cup dried cranberries
1/4 cup toasted pecans, broken into pieces
4 ounces goat cheese, cut into small chunks

In a small bowl, whisk together the rice wine vinegar, mustard, honey and salt. Continue whisking and slowly pour in the olive oil until the mixture is smooth. Adjust seasonings to taste. Set aside.

In a large bowl, combine the green, avocado, cranberries, pecans and goat cheese. Pour in the dressing and toss slowly until the ingredients are just lightly coated. Serve immediately.

BISCOTTI by The Bellisima Goddess
These are great cookies to dunk in your coffee or tea. My girls love dunking them in milk!

3 eggs
1 cup sugar
1/2 cube butter, melted
1 teaspoon anise seeds
1 teaspoon vanilla extract
2 cups sifted white whole wheat flour
2 1/2 teaspoons baking powder
1 cup chopped walnuts

Mix the first five ingredients. Sift the flour and baking powder. Gradually add the sifted flour mixture to the wet ingredients. Finally, add in the walnuts. Refrigerate the dough for about 15-30 minutes. Flour two cookie sheets or place natural, unbleached waxed paper on each sheet. Put flour on your hands and divide the dough into quarters. Sprinkle each quarter and roll into logs–two long loaves on each cookie sheet. Bake at 350 degrees F for 1/2 to 3/4 hour. Take the loaves out and slice diagonally making the pieces about 3/4 inch thick. Place the cut cookies on their sides and return to oven for 5 minutes. Turn the cookies over and return to the oven for an additional 5 minutes. Let cool and enjoy. Bon apetito!