Food Minia

One of Central Europe's iconic desserts, Sacher Torte was made famous after Austrian Franz Sacher made the dessert for Prince Wenzel von Metternich in 1832.  Since then, Hotel Sacher has served it to countless visitors, and will even mail its cakes to devotees around the world who aren't able to enjoy it in person in Vienna. Fortunately, I've had the pleasure of eating Sacher torte in Vienna a few times, including on my honeymoon several months ago when we stayed at the hotel.  After arriving home, I had to try making it and it wasn't difficult - just a little time consuming.  I used a recipe from Lidia Bastianich, who knows a thing or two about the dessert since she was born in what's now present day Croatia, once part of the Austria-Hungarian empire. I baked it in a springform pan, and while the the top of the cake puffs up a bit while baking, it deflates when it cools. Most recipes call for two layers, but Lidia's called for three, so I split this into three...

If you've ever been to a Christmas eve or Christmas day feast at the home of Italians or Italian-Americans who hail from Southern Italy, struffoli - fried dough balls bathed in honey and covered with sprinkles - are sure to appear at dessert time. They'd also be perfect for the Jewish celebration of Hanukkah, which features fried foods and whose first night coincides with Christmas eve this year. I didn't grow up eating these, but my friend Lily, who is from Salerno (near Naples), introduced me to this Neapolitan treat years ago. Last year, my father brought them for dessert following our fish extravaganza on Christmas eve. He followed a recipe from Lidia Bastianich's book, "Lidia's Italy in America." What's on your dessert table this holiday? Want more Ciao Chow Linda? C heck out my Instagram page  here  to see more of what I'm cooking up each day.  You can also connect with Ciao Chow Linda  here  on Facebook,  here  for Pinterest or  ...