2010 New England Dessert Showcase

Here I am on a Friday night, an Italian speciality caterer preparing to be an exhibitor in a dessert showcase this weekend.  My goal to bring my biscotti to the world via the internet is close to becoming a reality and my second goal, to be busy is already here.  Between my new gig as a Function Hall Manager, catering dinner parties, business luncheons and a brunch here and there, I am exhilarated and excited to do more!



Momma Eva making biscotti


 But hey, this was a week that didn't end!  While excited with anticipation to be part of the 2010 New England Dessert Showcase, I ended up with knots in my stomach when told to expect 5,000 visitors throughout the five hours of the show and needed to have a sample for each of them.  5,000?  Is that even possible?  Well the answer is yes.  With help from the best family and friends, I was not only able to make that number I also created a few packages for sale.  And then the next e-mail came.  They sold more tickets and now there would be at least 6,000 people walking through the showcase.  The way I see it is 6,000 potential biscotti lovers.

I worked day and night to get it accomplished and felt prepared on Friday night as Kristen and I headed home after setting up.  We arrived on Saturday morning ready to go and while the 10-12, B2B section of the day went very well, once they let in ticket holders it became difficult for both exhibitors as well as those who expected to spend a leisurely day walking through the hall and tasting.  People could not move, many left soon after they arrived and I am told by the Westin, they had to refuse thousands of ticket holders since there was no room. 

All in all, I still believe I will benefit from this exposure, but unfortunately, I came home with a few thousand mini biscotti since people could not get to us, left or were unable to get into the hall.  I immediately created small packages of the mini biscotti and quickly sold 50 to Michael Kors for an event.  I am working on a few other options as I type.

We were the only biscotti baker in attendance and they loved our anise and lemon flavors.  We loved meeting all our new friends and those that did not know what a biscotti was are now fans!

My dream of selling my biscotti online to the world is about to become a reality.  My website is being re-worked to enable a selling feature.  I'm hoping it will be ready by November for the holiday season.  If not, we can still handle all your needs.  Looking for a great gift?  We will have gift baskets, towers with scones added or create something that will work just for you.  Give us a call and we will  make it happen! 

Life is great, isn't it?

Fino a quel momento (until that time)

LID

Cappuccino without Biscotti? Is That Possible?

That's exactly how Jim feels.  Biscotti has become a way of life in the Duggan household.  Three years ago, I bought Jim a rather large, fancy, do everything, cappuchinno machine for Christmas and his first response was - take it back, but after reading the extremely large booklet, we decided to give it a try.  It changed out lives or I guess I should say, his. 

We moved the normal coffee pot out and turned our lives onto cappuccino every day.  I have two very early each morning but Jim will drink it often and late into the night.  When we are having a dinner party it gets so loud in our house during dessert.  Now that we are living the condo life, we are waiting for the noise police to knock on our door in the middle of making our cappuccino!

And what goes better with cappuccino than a good biscotti?  I began looking for the perfect biscotti recipe and after a few recipes and changes, found it!  In a perfect world, there would be some type of biscotti in our kitchen every day of the week.  I make them often and Jim's favorite is Almond.  For today, in honor of Valentine's Day, the sweetest day, I made a whole batch for my sweetie.  To let you in on a little secret of mine, I will every now and then sneak one while making dinner.  It helps curb my appetite.

I now make and package four types of biscotti for sale.  Plain, Almond, Cranberry Pistachio and Chocolate Pistachio.  Needless to say, Jim loves when someone orders a tray of all four which means I will have extras in the kitchen for breakfast.  Hopefully, I will get them on my website soon.  And for you this Valentine's Day, I am giving you from my heart the recipe.  Make them with love and they will come out great every time!  Enjoy!

Biscotti

3 Cups flour

2 Teaspoons baking powder

1/2 Teaspoon salt

3 Eggs

1 Cup sugar

1/2 Cup butter (1 stick), melted

2 Teaspoons pure vanilla extract

2 Tablespoons anise extract

1 Cup chopped almonds

Preheat the oven to 350 degrees

In a small bowl, sift together flour, baking powder and salt.

In a large bowl or better yet, your Kitchen Aid, beat the eggs and add the sugar, melted butter and the 2 extracts.  Just make sure you add the butter slowly (temper) so you don't end up with scrambled eggs. 

Blend the flour in the egg mixture and beat on slow speed until smooth and firm.

Stir in chopped almonds.

Gently knead dough and you are ready to make into a log.

I make three small loaves and place them on a cookie sheet.  They will be approximately 6-8 inches long and 2 wide.  You can also make smaller loaves and after making them a few times you will get the size that works for you.

Bake for 20-22 minutes on an ungreased baking sheet or use a silicone mat. 

Cool on rack and while warm, slice diagonally into 1/2-inch slices.

Place them cut-side down on the baking sheet and back to the oven for 12-14 minutes until they are a light golden color.  I turn my cookies half way.

They store well and will keep fresh at least 3 weeks!  (but never in my house)

You can also make them plain, use walnuts, cranberries or chocolate!  Let me know if you make them and tell me what you think!

Happy Valentines Day

fino a quel momento (until that time)

Lid