Mocha Biscotti

This is a great biscotti recipe, very dense but full of flavor. It came from a friend of a friend as a copy out of a cook book, so my only reference is "New Italian Cooking." I am unaware of the author. I have made a few edits of my own, so maybe that changes the need for reference! Enjoy!

Mocha Biscotti
2 Tablespoons instant espresso or coffee crystals (when I am out, I use VERY finely ground coffee beans)
1 Tablespoon boiling water
1 cup sugar (I use brown)
1 stick butter, softened
1 teaspoon vanilla
2 eggs
3-1/2 cups all-purpose flour
1/2 cup chopped semi-sweet chocolate (mini chips would work too)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup slivered almonds, toasted (I used whole raw almonds, toasted, and they were good but they did not slice well)

Preheat oven to 350. Dissolve coffee crystals (or finely ground coffee beans) in hot water in a small bowl. Allow to cool. Beat sugar, butter, vanilla, and eggs in mixer bowl. Add coffee mixture. In a separate bowl, stir together the flour, salt, and baking powder. Add half of this to the butter mixture and mix well. Add almonds and chocolate, then remaining flour mixture. This will be a heavy, stiff dough. With floured hands, divide the dough into 2 balls and shape into logs on a large baking sheet covered with parchment, about 2-3 inches wide by about 1 inch high and as long as it will make at those dimensions. They can sit side-by-side on one pan. Bake about 30 minutes or until firm in the center. Keep oven at 350 after removing logs. Cool on the cookie sheet about 15 minutes.

When cool enough to handle (but still quite warm) slice into 1/2-inch slices (or a little thicker if you prefer). I like to stand the slices up on their bottom to avoid having to flip over halfway during the 2nd baking, but you may lay them on their sides. Bake another 15 or 20 minutes, turning once if lying down. Cool on wire rack. If you like an exceptionally crisp cookie, return them to the oven after turning it off and allow them to cool with the oven, watching to make sure they do not continue browning. If you freeze them, return to a hot oven for 5 minutes or so to refresh after they have thawed completely and come to room temperature.

Family Meatloaf with Gravy

This recipe freezes well...make a double batch, bake both, and freeze one with gravy!

1-1/2 pound ground Chuck
1/2 pound Bob Evans bulk Italian sausage
1/2 cup onion, finely minced
1/4 cup celery, finely minced
1/4 teaspoon finely minced garlic
3/4 cup fresh bread crumbs
1 egg
1/2 cup milk
1 teaspoon salt
fresh pepper

Make breadcrumbs in food processor until finely chopped. Set aside in a large bowl. Mince onions, celery, and garlic in food processor and add to bread crumbs. Stir in the egg, milk, salt and pepper. Break up the sausage and mix well into the bread crumb mixture. Break up the beef and mix well. Shape into loaf. Bake at 350 for about 50-60 minutes. Allow to sit without slicing for at least 10-15 minutes tented with foil. Pass gravy separately. If freezing, I like to submerge the meatloaf in the gravy to help retain moisture in the meatloaf.

Gravy

2 Tablespoons flour
2 Tablespoons fat (bacon grease, lard, butter, suet, or olive oil)
1 teaspoon dried thyme leaves, crumbled
1/2 teaspoon dried sage
1/4 teaspoon dried ground fennel
1/4 teaspoon (or more) fresh ground pepper
2 cups beef broth

Melt fat and stir in flour. Cook until bubbling and browning to a golden brown color. Add all spices and let cook for a minute. Whisk in the broth slowly and stir very well until free of lumps. Taste for salt and adjust accordingly. Bring to boil, stirring almost constantly, until thickened.