Zucchini Butter

When I see recipes that have less than 5 ingredients, I'm intrigued! I don't why. Maybe I'm lazy, hahaha! No seriously, I figure it has to be really good because there aren't a lot of ingredients to mask the taste.
This comes from food52, a site that has some amazing recipes that people share and contribute to. It's a wonderful site that I would definitely recommend.
It suggested to make this in the summer, when there is an abundance of zucchini, but I couldn't resist. I used baby zucchini. I feel they have more flavour when not in season. I also added ground coriander seed to brighten it up a bit.
Really nice on crunchy, toasted bread. It makes a nice appetizer or snack.

Jennie Cook's Zucchini Butter
(adapted from food52.com)

2 lbs zucchini, about 5-6 baby zucchini
1/4 olive oil or butter, I used a combination of both
2 shallots, minced
1 clove garlic, minced
1 teaspoon ground coriander seed
salt and pepper

Grate the zucchini and place in a colander for a few minutes. Saute the shallots and garlic in the oil/butter until soft. Wring out as much liquid as you can from the zucchini and add to the pan. Continue cooking over medium-high heat, stirring occasionally. You want to caramelize the zucchini until soft. The original recipe says 15 minutes but I cooked it for 30 minutes. Salt and pepper to taste.
Serve on toast.

m xo

Nigella's Sambuca Kisses

I haven't had a chance to be in the the kitchen for the past few days. I've been under the weather. Nothing serious, just a really bad sinus infection, but I woke up Super Bowl Sunday feeling a little better after being in bed 3 days  and wanted to make a little something to bring to my sister who lives next door. One of the perks of living next door to my sister Antonella is that I can call over and she sends me care packages like turkey soup or blueberry muffins. She's always cooking and baking up a storm because she has 3 kids.
I've been wanting to make these fritters since I saw Nigella make them on her show. They are from her cookbook, Nigellissima. They are super easy to make and take no effort at all.
Not exactly Super Bowl fare but a very nice snack to go with my afternoon espresso.
I had to make these twice because my husband made the mistake of buying reduced fat ricotta. No bueno! They weren't as fluffy and had no taste in my opinion. Poor guy had to go out again for ricotta.

 Sambuca Kisses
(from Nigella Lawson's "Nigellissima" cookbook)

1 egg
1/2 cup full fat ricotta
3 tablespoons flour
1 teaspoon baking powder
2 teaspoons sambuca liqueur
1 teaspoon sugar
1 teaspoon orange zest
vegetable or canola oil for frying
powdered sugar to serve

In a bowl mix together egg and ricotta. Add flour, baking powder, sambuca, sugar and orange zest. Beat until combined. Nigella says to heat oil until you drop a little piece of bread in and it frizzles.. You only need a couple inches of oil. Drop in teaspoon sizes of batter. No more than 4-5 at a time and you want to keep an eye on them so the oil doesn't get too hot. They are ready when they are golden. Drain on a paper towel. Sprinkle with powdered sugar when ready to serve. These are best served warm. So good.

m xo