I am very excited to announce that my “Dolci Della Dea” Cannoli Kit is available for purchase, just in time for the Holidays at Qvc. Now you can become the Goddess in your own kitchen.

Click here to make your Order

RAUCHBERG DENTAL GROUP
Dr. Alan Rauchberg
199 Baldwin Rd. Suite 120
Parsippany, NJ

Wednesday December 12, 2012

-Meet & Greet with Kathy & Rich Wakile, Melissa Gorga and Rosie Pierri

>> Call 973.334.3777 for more Information <<

CAFE BUONARO’S
Italian Restuarant
300 E. 5th Avenue
Naperville, IL

Sunday January 13, 2013

-Meet & Greet

-4 Course Meal

-Photo with the Wakiles

-Swag Bag

>> Get your Tickets Here<<

Purchase your Tickets before December 1st and you will receive a V.I.P. Bag valued over $75, featuring products seen on your favorite reality housewives.

1 1/2 teaspoons unflavored gelatin
1 1/2 Tablespoons cold water
1 1/2 cups chilled heavy whipping cream
1 1/2 cups of mascarpone cheese (room temperature)
3/4 cup sugar
5 large egg yolks
1 1/2 cups canned pure pumpkin
1 1/4 teaspoons vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon ground allspice

In a medium metal bowl sprinkle gelatin over cold water to soften 1 minute. Whisk in yolks and sugar and set bowl over a saucepan of simmering water (not boiling). Cook egg mixture, whisking constantly, until an instant-read thermometer inserted 2 inches into mixture registers 160°F. Remove bowl from pan and with an electric mixer beat egg mixture until cool and thickened, about 5 minutes (mixture will be very sticky).

In a separate bowl , Beat cream and vanilla until it holds stiff peaks, reserve in refrigerator

In a large bowl, whip mascarpone until smooth, then blend pumpkin, cinnamon, ginger, nutmeg, salt and allspice.
Fold in egg mixture gently but thoroughly, then fold in whipped cream.

Transfer mousse mixture into a large pastry bag fitted with a large plain tip or transfer into a clean bowl. Mousse can be piped in or spooned in to desired serving pieces, refrigerate uncovered, until firm, approximately 3 hours before serving. Can be made a day ahead, cover loosely if refrigerated for more than 3 hours.

2 Tablespoons olive oil
1 large or 2 small onions (diced)
1/4 lb. of your favorite ham (deli or ham steak,diced)
1 10 oz. package of frozen artichoke hearts (thawed and chopped)
2 10 oz. packages of frozen chopped spinach (thawed, squeezed throughly of liquid)
1 cup of shredded mozzarella cheese
3/4 cup of grated parmesan cheese
1 dozen extra large eggs
1/4 cup of chopped fresh italian parsley (flat leaf)
1/2 teaspoon black pepper
1/8 teaspoon ground nutmeg (optional)
1/8 teaspoon red pepper flake

Preheat oven 350*
Prepare muffin tins (cupcake size this recipe makes 24 mini frittata) spay with non stick cooking spray

In a large skillet heat olive oil, add diced onion and saute for 2 min., add diced ham and continue to saute until onion is almost translucent and ham starts to brown along the edges. Add chopped artichoke hearts and saute 2 mins. Set aside and allow to cool a bit. (this process just allows the flavor of the onion and ham to combine with the artichoke)
In a large bowl whisk eggs until all the yolks are completely beaten. Whisk in black pepper, red pepper flake and nutmeg. mix in chopped spinach, parmesan and mozzarella cheeses and chopped parsley. Mix well then add onion,ham and artichoke mixture. Stir to combine well.
Fill greased muffin tins, I like to use an ice cream scooper for more uniformed filling and less mess.

Bake on middle rack of oven for 10-15 mins. ovens all temperatures vary a bit, so start to keep a watch on them at about 8 mins.. You will know when that is because you’ll start to smell the yummy aroma in your kitchen. Frittata will be done when the tops are a light golden brown and the edges are a deeper brown. Remove from oven and allow to cool in tins for about 10 mins.. Run the tip a sharp knife along the rim of each frittata to separate from tin. Can be served warm or at room temperature. Refrigerate leftovers in a seal plastic container to preserve moisture and freshness.