Italian Easter Bread
Italian Easter Bread
This festive sweet bread is a family favorite on Easter morning
1 package dry yeast
1/4 cup warm water (105 to 110 deg F)
3/4 cup butter, softened
3/4 cup granulated sugar
1/3 cup milk
1/2 teaspoon salt
1 tablespoon grated orange rind
1 tablespoon crushed aniseed
4 eggs
1 egg yolks
About 4 3/4 cups flour
1 cup raisins
Blend yeast with warm water and allow 5 minutes for it to dissolve
Add butter, sugar, milk, salt, orange rind, anise seed, eggs and egg yolk
Add 2 cups of the flour and beat at medium speed of electric mixer for 10 minutes
Add 1 cup flour at low speed
Add 1 3/4 cups flour, stirring until well blended
Cover bowl tightly with plastic wrap and let rise 1 1/2 to 2 hours
Punch dough down, turn out onto floured surface and knead 10 minutes
Gently knead in raisins
Divide dough into 2 balls
Form two (9 inch) flattened rounds on a greased baking sheet
Cover lightly with greased plastic wrap and allow to rise until “puffy” (40 to 45 minutes)
Make topping
Topping
1/2 cup granulated sugar
1/4 cup flour
1/4 cup butter, softened
1/3 cup almond paste
1 egg white, beaten with 1 tablespoon water
3/4 to 1 cup sliced almonds
Confectioners
Chicken Mediterranean
Chicken Mediterranean
Posted by CookinMom at recipegoldmine
com April 30, 2001
Source: Acknowledgements to Mimmetta LoMonte’s book Classic Sicilian Cooking for this recipe’s inspiration
Quickly serves one very hungry person or two restrained people
Multiply at will (the portions, that is)
Prep the dried mushrooms, have all your ingredients measured and ready, put on the rice and you’ll be ready to dine in 30 minutes
Also perfect with couscous
2 or 3 dried porcini mushrooms (each the
size of a quarter would be nice, or bits
and pieces to equal that)
Boiling water to cover the mushrooms
A couple tablespoons chicken broth or bouillon
1 tablespoon capers, drained
Zest of half an orange
1 tablespoon butter
1 tablespoon olive oil
1/3 pound fresh chicken stir-fry meat or 1 skinless
chicken breast, pounded
Juice of half an orange
1/2 a small anchovy fillet, mashed, or
1 1/2 teaspoons anchovy paste
Salt and pepper to taste
Put the dried mushrooms in a Pyrex cup and just cover with boiling water
Set aside to soak while you prep the remaining ingredients
In a small saucepan, simmer the broth, capers, and orange peel
Chop the rehydrated mushrooms and add to the saucepan
Save a couple of tablespoons of the mushroom water for a later task (make sure it’s not gritty)
Let the sauce simmer for about 10 minutes and then move on to the next task
In a saut
Forbidden City Chicken
Forbidden City Chicken
3/4 cup soy sauce
2 Tbspbutter, melted
1 tablespoon curry powder
1 tps ground cinnamon
1 tps ground ginger
1 garlic clove, crushed
2 dashes Tabasco