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----- Original Message -----
From: Lynn
To: phaedrus
Sent: Saturday, December 08, 2001 2:17 AM
Subject: Seeking recipe for Italian Fried Pastry

> Dear Phaedrus,
> I am looking for an Italian fried pastry recipe that has a filling
> consisting of chocolate, orange peel, chick peas and almonds. I think 
> it is called something like Calgenice (spelling unknown). I would 
> greatly appreciate it if you can help me find such a recipe. Thank you 
> for your efforts and happy holidays.
> Sincerely,
> Lynn 

Hi Lynn,

Okay, I have this for you. It's called "calgionetti." This is a rather complicated recipe due to the fact that it requires cooked grape "must". Unless you live near a winery, you will have to make your own must. See the cooked must recipe below the calgionetti recipe. This recipe calls for citron rather than orange peel, but it lists candied orange peel in the alternate filling recipe.


Calgionetti Cookies

Calgionetti Cookies
Abbruzzi sweet tortelli - Calgionetti
Traditional cookies from Abbruzzi.

US cups

for the pastry:
1 cup olive oil
1 cup dry white wine

for the filling
1 litre must
2 1/4 cup almonds
3/4 cup honey
3/4 cup candied citron
3/4 cup walnuts
boiled chick peas or chestnuts
cinnamon powder
olive oil for frying
sugar, cinnamon powder


for the pastry:
250 g. olive oil
250 gr. dry white wine

for the filling
1 litre must
300 gr. almonds
100 gr. honey
100 gr. candied citron
100 gr. walnuts
boiled chick peas or chestnuts
cinnamon powder
olive oil for frying
sugar, cinnamon powder

Filling: Dunk the nuts in boiling water and peel them. Toast the peeled
almonds and walnuts in the oven for a few minutes and chop finely.

Put the must in a saucepan and bring to the boil with the nuts and a pinch
of cinnamon powder. Crush the
boiled chick peas or chestnuts and add enough to the must to form a dense
cream. Remove from the heat
source and stir in the honey and the citron pieces. Refrigerate until it

Pastry:In a large bowl pour the wine and oil and enough flour to make a firm
dough. Knead the dough on a flat clean work surface or pastry board for at
least 15 minutes. Roll it out into a thin sheet.

Assembling: Space out little quantities of the filling at regular intervals
along the pastry. Fold over the pastry and press down on the side then cut
into separate "tortelli".

Frying: Fry in good olive oil taking care that they do not colour too much.
Remove and drain off the excess
oil on kitchen paper. When they are all cooked place them on a serving dish
and powder them with cinnamon and sugar.

Alternative filling:
1 cup/200 gr. bitter chocolate melted in water, 1 1/4 cups/150gr. ground almonds,
3/4 cup/ 100 gr.minced candied orange peel, 1/2 cup/100 gr. grape jam, chickpeas/chesnuts,
must and cinnamon as above.
Cooked wine, must - Vin cotto, mosto
  This is made in the country side with the non-fermented juice of 
  grapes pressed for wine called mosto, must. Since this is not 
  available in town you can make it with grapes. They must be very 
  very sweet ones.

  Wash and dry several bunches of very sweet white or red grapes and
  separate them from the stems. Press them and filter the juice so 
  that it is clear with no pips, filaments or skin. Simmer the juice 
  for several hours stirring often with a wooden spoon. It is ready 
  when it is dense and runny like honey.

Pink Grapefruit Pie

----- Original Message ----- 
  From: Jeri 
  To: phaed
  Sent: Wednesday, December 05, 2001 11:06 AM
  Subject: Info please?? =)


  I have 2 questions:

  1) Is there such thing as a grapefruit pie? 
  2) where did Rice Pudding originate from? 

  I would appreciate your help! 



Hi Jeri,

1) Yes, recipe below.
2) It's not possible to say who made the first rice pudding by mixing cooked rice, milk, and sugar. The dish goes back thousands of years in India and Southern China and Southeast Asia. (Or maybe that did answer your question...)


  Pink Grapefruit Pie

  4 medium to large pink or red grapefruit 
  1 c. sugar
  1 3/4 c. water or strained grapefruit juice
  2 T. cornstarch
  1/8 t. salt
  1 pck. (3 oz.) strawberry gelatin
  1 (8 or 9 inch) baked pie crust
  1 c. whipping cream, whipped

  Peel grapefruit, separate sections and remove membrane. Place 
  sections in a strainer, over a bowl, overnight. Cook sugar and 
  the next 3 ingredients til thick and clear. Add gelatin and stir 
  til dissolved. Brush a little gelatin mixture over pie crust. 
  Chill gelatin mixture and pie crust til gelatin starts to thicken. 
  Add grapefruit sections. Pour remaining gelatin mixture into pie 
  crust and chill til set. Top with whipped cream.
  April 2000 

Mostaccioli Cookies

----- Original Message ----- 
  From: withwings 
  To: phaed
  Sent: Wednesday, December 05, 2001 6:47 PM
  Subject: Mostaccioli Cookies

  hi, i c u have answered this one already. But i hope u can indulge 
  me one more time. I am looking for the mostaccioli cookie with all 
  the complicated ingredients. With the chocolate and nuts and aromas 
  etc etc. Is there anyway u can send me this recipe. I thank u. ellie

Hi Ellie,

"Mostaccioli" (moustaches) is a very confusing term. There is a pasta called "mostaccioli" which is much more widely known than the cookies. Then, there are two kinds of cookies with this name. One, from southern Italy, is made with honey and flour and is anise-flavored. Finally, there is the more complex chocolate cookie with this name. Below are all of the recipes I could find for this cookie.


  Mostaccioli (Mustaches)

  1 cup hazelnuts 
  1 cup walnuts 
  1/3 cup honey 
  1 egg white 
  1 tablespoon unsweetened cocoa powder 
  1/8 teaspoon ground cinnamon 
  1/8 teaspoon ground cloves 
  1 pinch salt 
  1/3 cup all-purpose flour 
  1/3 cup confectioners' sugar for decoration 
  1/2 cup confectioners' sugar 
  1 egg white, beaten 
  1/2 tablespoon orange liqueur  

  1 Preheat oven to 275F. Grease baking sheet. 
  2 Finely grind nuts in food processor. Add honey, egg white, cocoa, 
  spices and salt. Blend to paste. Add flour and mix using on/off turns 
  until just incorporated. (NOTE: Dough will be sticky.) 
  3 Place dough on work surface heavily dusted with sifted confectioners' 
  sugar. Sift more powdered sugar over dough. Gently roll dough out to 
  thickness of 3/8". Cut into 1x1 1/2 inch bars using knife that has been 
  dusted with powdered sugar. Arrange on greased sheet, spacing 1inch apart. 
  4 Bake cookies at 275 F (135 degrees C) until firm and tops appear dry, 
  about 25-30 minutes. Cool cookies completely on racks. 
  5 To Make Icing: Blend 1/2 cup confectioners' sugar and 2 teaspoons egg 
  white. Mix in enough liqueur to make thick but pourable icing. Set racks 
  on waxes paper; arrange cooled cookies on racks with edges touching. 
  Drizzle icing over cookies in irregular lines. Separate cookies. Let 
  stand until icing is dry. Store in airtight container. 
   Makes 2 -1/2 dozen cookies 

  Yield, approx. 60 cookies
  10 oz. all purpose white flour 
  10 oz. cake flour 
  4 oz. unsalted butter 
  16 oz. light brown sugar 
  8 oz. citron 
  8 oz. almonds, blanched and slivered 
  3 tsp. baking powder 
   1 Tblsp. unsweetened cocoa powder 
  1 tsp. nutmeg 
  1-1/2 tsp. allspice 
  5 extra large eggs 
  4 oz. unsweetened chocolate 
  1/2 cup whole milk 
  Preheat oven to 350. Toast almonds until just golden, about five minutes. 
  Cool and set aside. 
  Place flour in bowl large enough to hold all ingredients easily. Cut 
  cold butter in with pastry cutter until small pea size. Add brown sugar 
  and continue cutting and mixing. Add baking powder, cocoa and spices, 
  and mix again. Add cooled almonds and citron and mix again. Make a well 
  in the center of these dry ingredients.

  Melt unsweetened chocolate in double boiler or microwave until smooth. 
  Cool to room temperature. Beat eggs in mixer until light and frothy. 
  Add eggs, melted and cooled chocolate and milk to well of flour mixture, 
  and with a wooden spoon mix quickly and lightly until all flour is 
  absorbed. This is a sticky dough. Do not add additional flour at this 
  point. Cover with plastic wrap and set in a cool spot overnight. Do not

  Baking Day: Preheat oven to 350. Line cookie sheets with parchment 
  paper (ideal) or lightly oil them.

  Lightly flour your board. Oil the largest rolling pin you have lightly 
  with plain vegetable oil, and wipe it with a paper towel. This will 
  assist you in rolling this sticky dough without adding too much flour. 
  Flour your hands as well. Work with about 1/4 of the dough at a time, 
  or no more than your pin can handle. Keep a dough scraper handy to assist 
  you. Roll quickly and lightly, using the dough scraper to turn the dough
  several times, reflouring very lightly each time. Roll to about 1/3 inch
  thickness. Cut into desired shapes (stars are traditional but a simple 
  round 3" glass works well). Keep your cutter floured. Place on sheets an 
  inch apart. They should not spread. Bake for 8 to 10 minutes. Test at 8
  minutes. As soon as a toothpick comes out clean, remove from oven. They 
  will feel soft but will set up as they cool. Do not overbake or they will 
  be dry and hard. Let cool five minutes in pan on a rack. Remove carefully 
  to a wire rack and let cool completely. 

  Glaze: Mix 1 cup confectioner's sugar with 1/4 tsp. almond extract and a 
  tsp. or two of water to thin. Brush thinly on each cooled cookie with a 
  pastry brush, and let set until dry. Store in tins for up to 10 days or
  That's Italian for mustaches.

  type: rolled
  makes: 2 -1/2 dozen 

  1 cup hazelnuts
  1 cup walnuts
  1/3 cup honey
  1 egg white
  1 tablespoon unsweetened cocoa powder
  1/8 teaspoon ground cinnamon
  1/8 teaspoon ground cloves
  pinch of salt
  1/3 cup all-purpose flour
  powdered sugar
  1/2 cup powdered sugar
  1 tablespoon egg white, lightly beaten
  1 to 2 teaspoons orange liqueur
  Preheat oven to 275F. 
  Lightly grease a cookie sheet. 
  Finely grind nuts in food processor. 
  Add honey, egg white, cocoa, spices and salt. 
  Blend to paste. 
  Add flour and mix by pulsing until just incorporated. Dough will be sticky.
  Place dough on work surface heavily dusted with sifted powdered sugar. 
  Sift more powdered sugar over dough. 
  Gently roll dough out to 3/8 inch thick.
  Cut into 1 x 1-1/2 inch bars using knife (dusted with powdered sugar).
  Place on cookie sheet about 2 inches apart.
  Bake cookies 25-20 minutes or until firm and tops appear dry.
  Cool cookies completely on wire racks. 
  Make Icing: Blend 1/2 cup powdered sugar and 2 teaspoons egg white. 
  Mix in enough liqueur to make thick but thin enough to pour.
  Set racks over wax paper.
  Drizzle icing over cookies. 
  Let stand until icing is dry. 

Persimmon Wine

 ----- Original Message ----- 
  From: Matt 
  To: phaed
  Sent: Sunday, December 02, 2001 7:39 AM
  Subject: Persimmon Wine Recipes

  Where can I get a  good simple recipe? If you have one send 
  it to me .


I could only find one, which is below. It's perhaps not the simplest winemaking recipe I've seen, but it's tried and true, coming from a winemaking club. Don't forget that persimmons can have a laxative effect, which is not lost when they are made into wine.
This site has a lot of info about winemaking, and the same recipe as below:


  Persimmons make a fine, slightly fruity wine, but it will be ruined 
  if any unripened fruit are utilized. The large, red domesticated 
  Oriental persimmons make the best wine with a delicate, amber color, 
  but the wild natives also make a good-tasting, although somewhat 
  unsightly brown wine. 

  Persimmon Wine 

  1.5 kg ripe persimmons 
  1.1 kg finely granulated sugar 
  1 tblspn acid blend 
  1/2 tsp pectic enzyme 
  4 Litres water 
  1 crushed Campden tablet 
  1/2 tsp yeast nutrient 
  1 packet Montrachet, Pasteur Red or Champagne yeast. 

  Wash the persimmons, cut into quarters and mash the seeds out with 
  your hands. Mash the pulp well, put into bucket, and add half the 
  sugar as sugar syrup, the acid blend, yeast nutrient and crushed 
  Campden tablet. Add water to total 5 litres. Stir well, cover, and 
  set aside. After 12 hours add pectic enzyme and re-cover. After another 
  12 hours, add yeast. Ferment 5-7 days, stirring daily. Strain through 
  nylon sieve. Do not be concerned if a lot of fine pulp gets through; 
  it will precipitate out. Add remaining sugar as syrup, then transfer 
  to demijohn and leave about five cm headroom. Fit air lock and set aside. 
  Rack every 30 days until wine clears and no additional lees are laid down 
  (4-6 months). Stabilize only if you feel the need to sweeten the wine 
  before bottling. This wine should age in the bottle a year.

The Cold Water Test

----- Original Message -----
From: Dick
To: phaedrus
Sent: Thursday, December 06, 2001 9:27 AM

> I am interested in finding out how the cold water test in candy
> making was developed.  When was it introduced?  I would appreciate
> any advice on searching for this information.  This is just a
> "trivia' project but has got me stumped.
> Thanks for any help you can send along.
> Dick 

Hi Dick,

Well, I couldn't find an answer, but candy making by boiling sugar goes all the way back to the middle ages. Since they didn't have candy thermometers, they must have used some variation of the cold water test.

There's a site that specializes in candy:
They don't have the answer on their website, but they give an e-mail address for candy info.Maybe they can help.



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