On 26 Jan 2006 at 11:33, David wrote:
> I found the recipe for cenci on your web site. I know this
> will make you crazy, but I'll ask anyway. My mother made what
> she called crustolli once a year, I think around Spring.
> She put either whiskey or brandy in her dough, and after rolling
> the dough super, super thin, tying and knotting and frying these
> addictive treats, and after draining on paper towels, my papa would
> sprinkle them with granulated sugar. This was an all day project
> because she made so many. My family was from the Veneto region, but
> when I lived in Torino many years ago, I found bugie in bakeries
> there. They were dusted with powdered sugar and were not as thin as
> Mama's. If and when you can give me any info, I would be soooo
> appreciative. Thanks. Gloria.
I believe that you are referring to "crostoli." These are a popular
treat in Italy, particularly at carnival time. The recipes that I
found for this all used either rum or wine, and called for dusting
with powdered sugar, not granulated. See below.
1/2 teaspoon salt
1 1/2 tablespoons sugar
3 large eggs, room temperature
1 (5 ounce) can evaporated milk
1/2 teaspoon vanilla extract
2 tablespoons rum (optional)
3 1/2 cups all-purpose flour
vegetable oil for frying
With an electric mixer on high speed, beat together salt, sugar,
and eggs until very fluffy. Stir in evaporated milk, vanilla
extract, and rum. Gradually mix in flour; knead well with dough
hook until dough begins to blister, about 10 minutes. (If dough
is still sticking to bowl after 5 minutes, mix in 2 tablespoons
of additional flour, 1/2 tablespoon at a time.) Remove dough,
and cover with plastic wrap; set aside 20 minutes.
Pour oil into a deep fryer or Dutch oven to a depth of 2 inches,
and heat over medium heat to 350 degrees F (175 degrees C).
Separate dough into small portions. On a lightly floured surface,
roll out dough portions until very thin. Cut into long, narrow
strips (about 6 inches by 1 inch). With a sharp knife, make a
slit in the center of each strip, and draw one end through the slit.
Fry in hot oil until puffy, blistered, and very light golden brown,
about 1 to 2 minutes.
Remove to paper towels to cool. Sprinkle with confectioners' sugar.
Store in an airtight container.
3 tablespoons sugar
1/4 cup milk
1/4 cup light rum
3 tablespoons butter, melted and cooled
1 teaspoon grated lemon zest
1/4 teaspoon salt
3 1/2 to 4 cups all-purpose flour
Beat eggs and sugar in medium bowl until light and foamy. Stir
in milk, rum, butter, zest and salt. Place 3 1/2 cups flour in
large bowl; make well in center. Pour egg mixture into well. Stir
with fork until mixture cleans sides of bowl; gather into a ball.
If dough is sticky, gradually work in as much of the remaining
flour as needed. Knead on lightly floured surface until smooth
and pliable, 8 to 10 minutes. Divide dough into 4 equal pieces.
Working with 1 piece at a time, roll out on lightly floured
surface into thin sheet about 1/16 inch thick. Cut with fluted
pastry wheel into 6x1 inch strips. Slit centers.
Heat oil in large saucepan to depth of 3 inches. Fry crostoli,
a few at a time, turning once, until golden, about 2 minutes.
Drain on paper toweling; cool. Sprinkle with confectioners sugar.
Makes about 8 dozen. Store in tightly covered container. (A hand
cranked pasta machine can be used to roll out dough).
2 cups flour
1/2 egg yolk
2 Tbsp. unsalted butter
lemon zest of 1/2 lemon
1/4 cup dry Marsala wine
pinch of baking powder
1/2 tsp. Vanilla
2 1/2 Tbsp sugar
oil to fry
Mix all the ingredients except the oil in a bowl. Once the dough
takes a form, knead it well for a few minutes. Roll it out a bit
at a time until it is about as thin as you can get it. Use a
little flour if it is too sticky. Cut the dough with a pasta cutter
in parallelogram shaped pieces (), cutting a slice or two in the
middle of each piece.
Heat the oil for frying, a big pan is better with at least 2 to 3
inches of oil. Add the Crostoli a few at a time. Turn them quickly
as they only take a few seconds per side. They should be light golden
brown, but not too brown. Place them on paper towels to absorb the
excess oil. Dust them with powder sugar and serve.
Notes: If you don't want to use Marsala you can use milk in its
place but changes the flavor. There's no problem if you use Marsala
for the kids as the alcohol gets cooked out when they are fried.
Serves: 4 to 6
On 26 Jan 2006 at 11:25, Maritza wrote:
> I just saw the movie Mozart again and the confection Salieri offers
> Constance which he specifically tells her are called Nipples of Venus,
> are covered with a white coarse sugar type icing. I don't think anyone
> has come up with the right recipe. If you see the movie, you'll see
> what I mean.
> Respectfully yours,
The photo of the dish of "Nipples of Venus" or " Capezzoli di Venere"
from the movie (The movie is "Amadeus") is in several places on the
Internet. As you say, the confections shown are white. But the
recipes for this dish are for brandied chestnuts coated with chocolate,
which will result in brown "nipples". Even the recipe given on the
"Amadeus" tribute site is for chocolate-covered confections, not
Nipples of Venus
Nipples of Venus
More Nipples of Venus
What's the solution to this puzzle?
You begin with the view that the recipes must be wrong. I chose the
opposite view, and I believe that I have found evidence that I am
correct. You see, I speculated that the movie makers might have
decided that the authentic brown "nipples" did not look as striking on
film as white ones would, so they changed the recipe and used either
white chocolate or almond bark to coat the confections. According to
another "Amadeus" tribute site that I found, they were not even
that close to authentic. The movie makers just used plain marzipan
molded to look like nipples. See:
The Amadeus Experience
Quoted from "The Amadeus Experience":
"...did you know that the movie version of these supposedly delicious
Capezzoli's were no roman chestnuts? In fact, the makers of Amadeus
used plain marzipan and Elizabeth Berridge (Constanze) HATES marzipan.
Now, that's an actress, I'll tell you, because we never suspected a thing!"
So, Maritzam if you want to be accurate to the real, authentic recipe for
Capezzoli di Venere, then you'll use the chocolate recipe that
results in brown "nipples". If you want to be accurate to the movie Amadeus,
you'll make white "nipples of marzipan" instead. You might compromise
and use my suggestion of white chocolate to be semi-accurate to both.
Good luck with your event!
On 26 Jan 2006 at 13:49, marylou wrote:
> I am looking for a recipe for the sauce they put on hot texas
> wieners. They are very popular in northern New Jersey
> were I am from.
> Thank You
> Mary Lou
Hi Mary Lou,
Did you know that there is an entire site devoted to these? See:
Hot Texas Wieners
There's no recipe on that site, but they say:
"...placed in a bun, topped (in strict order) with a spicy, ballpark-style mustard,
chopped onions, and a chili sauce containing ground beef, tomatoes, more onion, and
a "secret" blend of spices, including (I believe) cayenne, cinnamon, allspice, and cumin."
I could not find a recipe for the sauce on the Internet, but
it's basically a variation of a Greek "coney sauce". Start with
the coney recipes on my site and modify them according to the
above description, and i think you'll come up with something close.
More Hot Dog, Chili Dog & Coney recipes
Sites with Argentinian recipes:
Go South America
Argentinean Chimichurri Sauces
1/2 cup olive oil
1/4 cup red wine vinegar
1/2 cup chopped onions
1 teaspoon finely chopped garlic
1/4 cup finely chopped parsley
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
In a bowl, combine the oil and vinegar, and beat them together
with a whisk or fork. Stir in remaining ingredients, and taste
for seasoning. To develop it's flavor, let the sauce stand at
room temperature before serving. Chimichurri is a traditional
sauce for grilled and roasted meats.
Makes about 1 1/2 cups.
Potato & Beef Empanadas
2 medium potatoes, boiled for 5 minutes
1 tablespoon olive oil
1 pound extra lean ground beef
1 onion, chopped
1 teaspoon chile powder
3/4 teaspoon round cumin
Salt and pepper to taste
3-1/2 cups flour
2 teaspoons baking powder
1 teaspooon salt
1/2 cup butter, chilled well and cut into 1/2 inch pieces
1/2 cup vegetable shortening
5 tablespoons (or more) cold water
Chimichurri Sauce (optional)
(This can be made in advance and refrigerated until ready to use.)
Grate the potatoes and set aside. In a large skillet, heat the
olive oil. Add the ground beef and brown, breaking up as it cooks.
Add potatoes, onion, spices and salt and pepper to taste. Cook
until ingredients are soft. Cool.
Mix flour, baking powder and salt in a bowl. Cut in shortening
and butter until mixture resembles a coarse meal. Add enough
cold water for the dough to come together and form a ball. Knead
until smooth. Let rest 10-15 minutes.
Preheat oven to 400 degrees F. On a lightly floured board roll
pastry to 1/8-inch thickness. Using a 5 to 6 inch cutter, punch
out rounds. Spoon about 2 tablespoons of the filling in center
of each. Fold pastry in half and seal edges, crimping with a fork.
Bake on ungreased sheet for 15-20 minutes. Serve with chimichurri
sauce, or eat as is.
Alfajores De Maizena Rellenos Con Dulce De Leche
12 T. butter
1 C. sugar
2 egg yolks
2 T. cognac
2 1/2 C. cornstarch (corn flour)
1 C. all-purpose flour
1 tsp. vanilla extract
1/2 tsp. baking powder
Zest of 1/2 lemon
Dulce de Leche
* Dulce de leche can be found in any good Hispanic market.
Cream the butter and sugar together. Add the remaining ingredients
except the dulce de leche and coconut and mix well. Turn onto a
floured work surface and knead until the dough is smooth. Let the
dough rest for 15 minutes.
Roll the dough out to a thickness of about 1/4 inch and cut into
2-inch rounds. Place on a greased cookie sheet and bake in a
preheated 300° F oven for 20 minutes. When cool, spread some
dulce de leche on the bottom half of the cookies and make a
sandwich with the remaining cookies. Squeeze the sandwiches so
that some of the dulce de leche is squeezed out the sides, and
roll the sides in the grated coconut. Makes about 12 cookie
Dulce de leche
Pour 1 can sweetened condensed milk into 9-inch pie plate.
Cover with aluminum foil; place in larger shallow pan. Fill
larger pan with hot water. Bake at 425°F for 1 hour or until
thick and caramel-colored. Beat until smooth.
On 27 Jan 2006 at 23:39, carrie wrote:
> My name is Carrie and I have added a candy making book online
> for everyone to read, The Art of Candy Making - 1915. I am currently
> adding another title, Candies and Bonbon and How To Make Them by
> Marion H. Neil -1915. I was hoping you would like to add my link to
> your site. My webpage is Candymaking.net
> http://www.candymaking.net/ .
> Thanks you very much for your time,
I certainly will add a link. This is a great resource!