Our tributes so far have honored some recipes and great singers of the past. This site however would not be complete without including an EXQUISITE singer of this generation- Joyce DiDonato. So beloved by the opera world for her artistry, creativity, prodigious singing and delightful personality, she created her blog spot Yankee Diva to keep in touch with her fans. Her support of causes and young singers is admirable. I was in second grade living in Tucson, Arizona when I heard her sing Rosina in a performance of Il barbiere di Siviglia at the opera with my mother who played Berta. When I wrote her to ask her if she would contribute to this site, she sent me something equally EXQUISITE! We baked these last night and the first bite tastes like a bit of cool coloratura! Thank you Ms. DiDonato for the mint sticks!
Here is the recipe sent to us by the Yankee Diva herself!
“Exquisite Mint Sticks” (From my mother, Claire Flaherty)
2 squares unsweetened chocolate
1/2 cup butter
1 cup sugar
1/2 tsp peppermint extract
1/2 cup sifted flour
Dash of salt
1/4 cup chopped nuts (pecans)
3 TBSP soft butter
1 1/2 TBSP cream
1 1/2 cups powdered sugar (sifted)
1 tsp peppermint extract
Green food coloring (red food coloring for Valentine’s Day!)
1 oz of unsweetened chocolate
1 TBSP butter
Preheat oven to 350*
Melt Chocolate and butter over water in a double boiler.
Beat eggs until frothy.
Stir in sugar, melted chocolate mixture and peppermint extract.
Add flour, salt and nuts, mixing thoroughly.
Pour into greased 9″ square pan.
Bake at 350* for 20-25 minutes (until inserted toothpick comes out clean)
Mix together all ingredients for the filling and spread over cooled cake.
Melt together chocolate and butter for the glaze, and dribble over the cake, tilting pan to completely cover top.
Refrigerate 30 minutes before slicing into 1″ squares.