Click the cover to read the complete digital edition
All things to all people
Dec. 4, 10:30p. Focusing on uniting the theater community of Las Vegas while giving creative spirits an outlet for artistic expression, The...
Dec. 5, 6-10p. Browse through 20 rooms, where local artists, designers, activists and other members of the community will showcase their visions of...
Through Dec. 6, Mon.-Fri., 9a-4p ; Sat., 10a-2p. A solo exhibit by Cathryn Sugg that explores how the female identity is impacted by professional...
Romano recipe: pistachio lime biscotti
Click here for exclusive online content.
12 ounces butter
4 cups sugar
3 tablespoons lime zest, fresh
8 cups all-purpose flour
3½ teaspoons baking soda
1 teaspoon salt
3 cups pistachios
Method For Pistachio Lime Biscotti
Preheat oven to 320ºF. In a mixing bowl using a paddle attachment, cream butter until smooth.
Sift sugar and gradually add to butter. Add lime zest. Add eggs one by one. Sift together dry ingredients. Add by thirds until incorporated. Add pistachios.
For a traditional biscotti roll:
On a floured surface, roll dough into a log and chill for 2 hours. To bake as a biscotti roll: Bake for 20 minutes. Rotate pan in oven, then bake for another 20 minutes. Remove from oven to cool. While still a bit warm, slice biscotti crosswise into rectangular pieces. Return biscotti slices to 300ºF oven to dry for 15 minutes. Makes two rolls.
To bake as a crisp wafer:
Press dough into a square or rectangular pan. Freeze dough overnight. Remove frozen biscotti from pan and defrost for 15 minutes. Slice dough into 2-inch x 4-inch blocks. Place rectangular pieces of dough between 2 sheets of parchment with nonstick baking mat on top. Bake for 6-8 minutes until golden brown. Makes about 50 wafers.
4 cups blood orange juice
2 cups simple syrup
¼ cup light corn syrup
4 cups water
4 cups sugar
¼ cups glucose
Yield: 8 cups
Method for simple syrup
Place all ingredients in a large sauce ot and whisk. Cook on high heat until 1/3 of the liquid has evaporated and the color is light tan. Remove from heat. Strain through a chinois and cool.
Method for blood orange sorbet
Juice and strain the fruit. Whisk juice into remaining ingredients. Churn approximately 10 minutes in an ice cream machine. Cover with plastic wrap and freeze.
Yield: 6½ cups
Pick up your Desert Companion today at one of these Coffee Bean and Tea Leaf or Jamba Juice locations.
Also available at Clark County and Henderson libraries.