St
Joseph’S Day Cream Puffs
St
Joseph’s Day Cream Puffs (Sfingi Di San Giuseppe)
1/2 cup butter
Dash of salt
1 cup water
1 cup cake flour
4 eggs
1 tablespoon granulated sugar
1/2 teaspoon grated orange peel
1/2 teaspoon grated lemon peel
Combine butter, salt and water in saucepan and bring to a boil
Add flour all at once and mix well until dough leaves sides of pan
Remove from stove and cool
Add eggs one at a time, mixing well after each addition
Add sugar, orange and lemon peel and mix thoroughly
Drop by tablespoonful onto a greased baking sheet, leaving 3-inch space between
Bake in 400 degree F oven for 10 minutes; reduce heat to 325 deg and bake 30 minutes or until golden brown
Makes 16 puffs
Make a slit in the side of each and fill with the Pasticciera Cream or with Ricotta Filling
NOTE: Italian pastries are not real sweet like most American pastries, but the flavor is exceptionally good
Ricotta Filling
1 pound ricotta cheese
2 tablespoons chocolate chips
1 tablespoon candied orange peel, cut fine
2 tablespoons granulated sugar (add more if you like)
Cream ricotta well; add chocolate chips, orange peel and sugar
Mix well
Fill Italian cream puffs with the filling
Pasticciera Cream
3 tablespoons granulated sugar
3 egg yolks
3 tablespoons flour
1/2 teaspoon grated lemon rind
1/2 teaspoon vanilla extract
2 cups milk
1 tablespoon butter
Place sugar, egg yolks, flour, lemon rind and vanilla extract in saucepan and mix together well
Scald milk and pour over mixture, beating constantly with rotary beater
Continue cooking on low heat, stirring with wooden spoon until mixture reaches the boiling point
Cook 4 minutes longer stirring constantly
Remove from stove and add butter and mix well
Pour into bowl and let cool, stirring occasionally to prevent skin from forming over top
Fill the Italian Cream Puffs
Classic Tiramisu
Classic Tiramisu
Posted by CookinMom at recipegoldmine
com May 3, 2001
3 large eggs, separated
6 tablespoons water
8 ozs mascarpone cheese
1 large egg white
1/2 cup granulated sugar
1/8 teaspoon salt
14 ladyfingers
1 cup strong rich coffee, cooled
1 tablespoon Cognac
2 tablespoons unsweetened cocoa powder
Combine egg yolks and water in heavy saucepan
Cook over very low heat, whisking constantly, until mixture reaches 160 deg F, about 15 minutes
Cool quickly in cold water bath or in freezer
Stir mascarpone into yolks
Combine 4 egg whites, sugar and salt in top of double boiler
Cook over very low heat, beating with hand-held mixer on medium speed or with whisk until whites hold soft peaks and temp reaches 160 deg F, about 20 minutes
Stir 1/4 of whites into egg yolk mixture
Fold in remaining whites
To assemble, arrange ladyfingers in single layer on piece of heavy-duty foil; slightly turn up foil edges to make a tray
(You also can do this on a large platter
) Combine coffee and Cognac; drizzle evenly over ladyfingers
Arrange half of ladyfingers in single layer in glass or souffl
Sweet & Sour Fish
Sweet & Sour Fish (Tien Shuen Yu)
Serve with hot cooked rice & hot jasmine tea
2 medium carrots, cut diagonally into thin slices
1/2 cup water
1 1/2 lb fish fillets, cut into 1-inch pieces
1/2 cup packed brown sugar
1/3 cup vinegar
2 Tbspcornstarch
2 Tbspsoy sauce
1 (15 1/4 ounce) can pineapple chunks
1 medium green bell pepper, cut into 1-inch pieces
Vegetable oil
Batter
Heat carrots & water to boiling
Cover & cook until crisp-tender, 8 to 10 min
Pat fish dry
Mix brown sugar, vinegar, cornstarch & soy sauce in 2-quart saucepan
Stir in carrots (with cooking liquid), pineapple (with syrup) & green pepper
Heat to boiling, stirring constantly
Boil & stir 1 minute
Keep warm
Heat 1 to 1 1/2 inches oil to 360 deg F
Prepare Batter
Dip fish into Batter with tongs
Allow excess batter to drip back into bowl
Fry 7 or 8 pieces at a time until golden brown, about 1 minute on each side; drain
Arrange on platter; pour sauce over fish
Yields 6 servings
Batter
3/4 cup water
2/3 cup all-purpose flour
1 1/4 tpss salt
1/2 tps baking powder
Mix all ingredients