BABY IT'S COLD OUTSIDE!

Greetings from Carmela's Cucina,

The week-end high in Savannah, Ga. is going to be 68 degrees. Join me for the culinary trip that I am hosting there in March around their home and garden tour week. This special event includes, meals, hotel, ground transportation, cooking classes, entrance fees to many special homes in the historic area of Savannah and much more. For the full itinerary and registration form go to my website at www.carmiescucina.com and click on the tours button.

The deadline for the tour is Dec. 31, 2009. Give yourself a great Christmas present and think spring!

Buon appetito,

Carmela Tursi Hobbins

COOKING CLASS AT NORDIC WARE

Greetings from Carmela's Cucina,

CHOCOLATE HOLIDAY CELEBRATIONS WITH CARMELA'S CUCINA.

I will be teaching a cooking class at Nordic Ware on Tuesday Dec. 15, 2009 from 7:00-8:30 p.m.

Do you love chocolate? Crave Chocolate? Need to have chocolate several times a day? Then this is the class for you. In this class you will enjoy all things chocolate and you will learn to make a number of items you will want to try for yourself for the upcoming holidays or anytime of the year. These sweets will look great on your holiday dessert platter and make a wonderful food gifts to give. I will be making the following.

COCONUT JOYS
CHOCOLATE PEANUT CLUSTERS
PRETZEL BARK
OLD FASHIONED RED VELVET CUPCAKES

Call 952-924-9672 to register.
$25.00 per person plus tax. Guests to receive a 15% discount on Nordic-Ware products purchased at the store that evening.

Nordic Ware Factory Store
4925 Highway 7
St. Louis Park, Mn 55416

BOOK SIGNING AT ANNONA GOURMET

Greetings from Carmela's Cucina,

I will be at Annona Gourmet on Saturday, Dec. 12, 2009 from Noon to 2:00 p.m. I will be signing my cookbook and sharing some samples with you. My cookbook paired with some olive oils and vinegars from Annona Gourmet would make for a wonderful holiday gift.

Annona Gourmet is located at 2907 Pentagon Drive, St. Anthony, Mn. 612-345-2927.
www.annonagourmet.com

I hope to see you on Sat.

Buon appetito,

Carmela Tursi Hobbins

COOKIE BAKING IN THE CUCINA

Greetings from Carmela's Cucina,

Yesterday was my annual cookie baking day with Kate and Jessie. We put the Christmas music on and got busy melting chocolate, beating, mixing and cutting out cookies, then frosting and decorating the tasty treats. When we were done we counted 9 different bars or cookies that we made. We tried to make at least 1 favorite of everyone in the family. While I still have some baking to do, we got a great start on this holiday tradition.

One of our favorites is Coconut Joys. I hope you will try it and like it as much as we all do.

Buon appetito,

Carmela Tursi Hobbins

COCONUT JOYS

1/2 cup (1 stick butter)
2 cup powdered sugar
3 cups coconut
melted chocolate (I use chocolate chips)
Red Hots

Melt butter in a saucepan. Remove from heat, add powdered sugar and coconut. Mix well. Shape rounded teaspoons of mixture into balls. Make a small hole in the center of each. Fill center with melted chocolate. Place a red hot on top. MAKES ABOUT 3 DOZEN.

Buon appetito,

Carmela Tursi Hobbins

JOIN CARMELA'S CUCINA IN SAVANNAH

Greetings from Carmela's Cucina,

The Dec. 31, 2009 deadline for joining me in Savannah, Ga. is quickly approaching. Join me and friends for a "Sumptuous, Savory and Simply Irresistible Tour of Historic Savannah, Georgia" March 25-29, 2010.

Contact me at bchobbins@comcast.net or phone me at 952-929-9583 to make a reservation.

Our home will be the historic, Planter's Inn where we will breakfast each morning and enjoy cocktails each evening. The tour includes dinner at the well-known "Pink House". A Savannah tour that includes "The Garden of Good and Evil." A visit to the James Edward Olgethrope home, the Cathedral of St. John the Baptist and Bonaventure Cemetery. Lunch in the Historic District and and afternoon tour of the historic homes and gardens of Savannah.

We will attend two culinary classes and a "This is Your Life-Paula Deen Tour". Our last evening will include a progressive dinner that will begin with the Savannah Bee Company to enjoy honey samples and gourmet cheeses. Then we are off to a "Mint Julep Party" in the private gardens of the Butler estate and finally a multi-course dinner at the Dresser Palmer House.

The tour includes 4 nights accommodations, baggage handling, breakfast each morning and wine and cheese each evening. Escorted trolley transportation for all planned events not walking distance of the hotel. Driver gratuities. Licensed, professional guides, all tour entrance fees and select tour of homes tickets. All breakfasts, 2 lunches and 3 dinners.

Capacity is limited. So just when our Minnesota winter is dragging on it will be spring in beautiful Savannah, Ga. For a full tour brochure go to my website at www.carmiescucina.com and click on the tours button.

Please join me.

Buon appetito,

Carmela Tursi Hobbins

ZUPPA INGLESE

GREETINGS FROM CARMELA'S CUCINA,

I was interviewed today and as part of the segment we did a live taping of one of my favorite holiday desserts, Zuppa Ingeles. And since all of the department stores are already talking about Christmas why can't we? This is a perfect dessert for the Christmas season or an alternative to Pumpkin Pie for Thanksgiving. No matter when you make it your guests are going to love Zuppa Inglese or English Trifle and what is even better it is, oh so easy to make.

Buon appetito,

Carmela Tursi Hobbins

ZUPPA INGLESE (English Trifle)

1 large frozen pound cake, angel food cake or 2 packages of lady fingers

1-3 ounce package of Instant French Vanilla Pudding

1 pint whipping cream

4 tablespoons Amaretto Liqueur

1 cup raspberry preserves

1-3 ounce package sliced almonds

Maraschino cherries for garnish

Cut the pound cake or angel food cake into cubes. (leave the lady fingers whole) Prepare the pudding according to the package directions and refrigerate for 30 minutes. Whip the cream until it forms soft peaks. Refrigerate until ready to assemble the dessert.

To assemble: Place half of the cake in a trifle or clear glass bowl and sprinkle with half of the Amaretto. Spread 1/2 cup of the raspberry preserves over the cake, allowing some to dribble down the sides of the bowl. Pour 1/2 of the pudding over the preserves. Spread 1/2 of the whipped cream over the pudding. Repeat the layers ending with the whipped cream. Sprinkle the almonds over the whipped cream and decorate with Maraschino cherries. Refrigerate for 2 to 3 hours before serving.

When ready to serve, scoop the Zuppa Inglese into a bowl and top with a cherry.

MAKES 12 SERVINGS.

CULINARY TOUR TO SAVANNAH, GEORGIA, MARCH 25-29, 2010

Greetings from Carmela's Cucina,

Join me in Savannah, Georgia, March 25-29, 2010 for a "taste-ful"tour of a classic Southern city.

The Savannah Tour is filling up fast. RSVP NOW!

I am excited too announce details of my 2010 Savannah Culinary Tour. This is a unique opportunity to visit and experience the culture of this beautiful historic city.

This tour will include visits to historic houses and landmarks, culinary classes at up-scale cooking schools, special tour about America's Culinary Sweetheart, Paula Deen, private, after-hours tours arranged for Carmela's Cucina, quaint shops and up-scale dining, including a progressive dinner, luncheon, tea and a presentation with a local chef.

For more information go to my website at www.carmiescucina.com and click on the tours button. Or contact me at bchobbins@comcast.net or by phone at 952-929-9583.

This tour is limited to 25 people so please contact me if you are interested in joining the group. You don't want to miss this great opportunity to escape the Minnesota winter and experience true Southern hospitality.

Buon appetito,

Carmela Tursi Hobbins