Italian Hot Stuffed Cherry Peppers
Italian Hot Stuffed Cherry Peppers
1 cup bread seasoned bread crumbs
1 cup olive oil
1 medium size can pitted black olives, drained
1 medium size jar or can green olives (no pimentos), drained
1/2 tin anchovies
1 gallon jar hot cherry peppers
Remove tops from the peppers, then seed and rinse; set aside
In a blender mix the remaining ingredients until well blended
Stuff seeded peppers
Cuccidati
Cuccidati (Italian Fig/Date Bar Cookies)
Posted by CookinMom at recipegoldmine
com May 14, 2001
Source: vermontliving
com
NOTE: You have to make the filling 3 days ahead
Crust
3/4 cup margarine
1/2 cup granulated sugar
2 eggs
Rind of 1 orange
4 teaspoons orange juice
3 cups flour
2 teaspoons baking powder
1 teaspoon vanilla extract
Filling
1 string of figs
8 ozs raisins
8 ozs brown sugar
1 pound walnuts
1 pound dates
1 orange
2 teaspoons cinnamon
2 ozs whiskey
1/4 teaspoon black pepper
1 1/2 cups water
Frosting
3 cups powdered sugar
4 ozs butter
Orange juice
Preheat oven to 375 deg F
Crust: In large bowl, cream together first 3 ingredients
Add orange juice and orange rind
In separate bowl, combine flour and baking powder
Add to creamed mixture along with vanilla
Filling: Prepare several days ahead of time
In a food grinder, grind figs and raisins
In large saucepan, simmer raisins and figs with brown sugar and water for 15 minutes
Grind walnuts, dates, and orange
Stir into hot mixture along with cinnamon, black pepper, and whiskey
Remove from stove, mix well, cover, and let mellow for 3 days
Note: This recipe makes enough filling for 2 batches of crust and can be divided and frozen for up to six months
Roll dough into 3-inch wide strips on pastry cloth
Lay filling down the center and wrap dough to form a long “sausage-like” cookie
Roll back and forth until crust seems very thin
Cut in diagonal about every 1 1/2 inches
Place on cookie sheet close together and bake for 10-13 minutes
Cookies should be barely brown
Cool and store in tins 5 days, then frost
Frosting: In medium bowl, mix together margarine and powdered sugar until well blended
Add enough juice to make a thick glaze
Top cookies with a thin coat
Let frosting dry a couple of hours then store in tins as follows
To Store: Line tins with foil, place a layer of cookies, then a layer of wax paper (NOT plastic wrap)
Keep repeating, ending with foil and then the lid
Servings: 4
Dragon Noodles
Dragon Noodles
1/4 cup sesame oil
1 tablespoon Chinese chili sauce
2 1/2 Tbspsoy sauce
2 Tbspjuice from pickled ginger
1 1/2 Tbsplemon juice
2 1/2 TbspJapanese rice vinegar
2 1/2 Tbspgranulated sugar
1/2 tps kosher salt
1/2 pound very thin fresh Chinese egg noodles
Grated rind of 1 lemon
2 Tbspblack sesame seeds, toasted in
a dry, heavy skillet until fragrant
3/4 cup thinly sliced scallions
Garnish
Grated red radish
Julienne of scallions (both green & white)
Toasted black sesame seeds
In a bowl combine the oil, chili sauce, soy sauce, pickled ginger juice, lemon juice, rice vinegar, sugar & salt
Whisk to blend & set the bowl aside
In a col&er fluff the noodles to separate & untangle the str&s
Bring a large saucepan of water to a rolling boil
Add the noodles & swish them gently with chopsticks
Let them cook for 2 min or until the noodles are tender but still have some bite
Drain them, plunge them briefly into ice water, then drain again
Shake the col&er to remove excess moisture & transfer the noodles to a bowl
Whisk the dressing again to combine it
Toss the noodles with just enough of the dressing to moisten them well, using your fingers to coat & separate the str&s
Let the noodles sit for 10 min
Taste the noodles
If they seem dry, add a bit more dressing & toss again
Add the lemon rind, black sesame seeds & scallion rings & toss well
Taste the noodles again
They should be bright & sparkly
Cover them tightly & refrigerate up to one day
To serve: Bring the noodles to room temp
Mound the noodles in a bowl or twirl them in individual bowls
Garnish each dish with grated red radish, scallion & black sesame seeds
Serves 2 or 3 as a main course; 4 to 6 as part of a multi-course meal