On 12 Apr 2006 at 22:46, Charles wrote:
> The 1923 "Priscilla Cook Book" has a entry for "Force Cakes", the
> primary ingredient of which is "2 1/2 c. Force", with the following
> Cream the butter and sugar, add the beaten eggs, then the Force,
> baking powder and salt.
> Do you have any idea what "Force" is?
> -- Charles
The only thing that we can come up with is that "force" in recipes refers to
"forcemeat", which is sort of like "mincemeat" . "Forcemeat" seems to be from
Northern European cuisine. See:
On 14 Apr 2006 at 16:11, Becky wrote:
> During my stay in Siena Italy years ago, I purchased fried rice balls
> containing minced candied orange peel that were being sold in the
> shell shaped main piazza. They had been fried to a golden brown and
> rolled in granulated sugar, and were only (to my knowledge) available
> during the festa. I remember the rice had been cooked to a rather
> smooth gooey consistency so they wouldn't fall apart when being fried,
> but were light and crunchy when bitten into. Can you possibly find
> this recipe for me ??? I've been looking for years...
Frittelle di Riso
Rice fritters are a Carnevale favorite. However, they go beyond the
season and are served for Italian Father's Day on March 19, St. Joseph's
2-1/2 cups short grain rice
6 cups milk
4 tablespoons sugar
Peel of one lemon (wide strips)
1 ounce liqueur (sherry, brandy, or amaretto)
1 cup flour
1 tablespoon baking flour
Pinch of salt
6 eggs, separated
Bring the rice to a slow boil in the milk with sugar and lemon peel.
When the rice is cooked, it will have absorbed all the milk.
Place the rice in large bowl, add the liqueur, egg yolks, flour,
baking powder, and salt.
Mix well and let cool. DO NOT REFRIGERATE.
Whip the egg whites still stiff. Fold whites into the rice mixture.
In a heavy pan, heat 3 inches of oil for frying. I prefer olive oil,
but corn oil is fine. Drop the fritters by teaspoons into the hot oil.
Fry quickly and remove when they are golden. Do not brown. Drain on
paper towels and serve sprinkled with granulated sugar.
They are best hot, but can also be served cold or reheated.
I like to add raisins soaked in brandy to the mixture, or tiny pieces
of candied orange peel.
Frittelle di Riso
Frittelle di riso are a Tuscan tradition for St. Joseph's day, March 19.
1 liter milk (about 4 cups)
150 gr. white rice
pinch of salt
50 gr. sugar
grated orange peel, from 1 orange
1 Tbsp all-purpose flour
oil for frying
In a sauce, heat up the milk, rice and salt. Cook until the rice softens
and begins to fall apart; if you need to, add more milk during this time.
Remove from heat and let the cooked rice cool down, even better if you
cover it and put it in the refrigerator overnight.
In large mixing bowl, combine the eggs, sugar, orange peel and flour.
Add the cooked rice and mix well. With your hands form small balls and
set aside. Heat your frying oil up, then fry the balls until all sides
are browned, about 5 minutes. Drain on paper towels, then sprinkle
powdered sugar on top.
Frittelle Di Riso
1 3/4 cup rice (cheap rice is best here)
1 quart milk
The zest of one lemon
3-4 Tablespoons sugar
A walnut-sized chunk of sweet butter
1 jigger of rum or sweet wine
1 cup flour
2 teaspoons baking powder
Oil for frying
Simmer the rice in the milk until it's quite done, then stir in the
sugar, lemon zest, and butter and let the mixture cool.
Separate the eggs and whip the whites to soft peaks. Stir the yolks
and the rum or wine into the rice mixture, then fold in the egg whites,
flour and baking powder. Drop the batter a teaspoon at a time into hot
oil and fry the frittelle until they are a rich golden brown. Drain
them on absorbent paper, and when they have cooled dust them with
On 14 Apr 2006 at 9:16, Debbie wrote:
> Many years ago while going to Weight Watchers they gave us a recipe
> for Puff The Magic Pie. I seem to have lost the recipe. I remember it
> started by melting butter in a pie plate and it contained flour,
> milk, eggs and steamed veggies topped by swiss cheese. I can't
> remember what the amounts of each were. Would really appreciate it if
> you knew of the recipe as I am again dieting and would love to make
> this. Thanks Debbie
Puff The Magic Pie
3 c. mixed chopped vegetables*
1/2 tsp. dried Italian herbs
Dash of pepper
2 tbsp. butter
1 c. milk
1 c. flour
Dash of salt
4 oz. cheese
*Vegetables (lightly microwave) - broccoli, carrots, mushrooms,
zucchini, tomato. Preheat dish to 400 degrees. Put butter in eggs
and flour. Mix. Pour in milk and salt. Beat until there are no
lumps. Pour into hot dish. Vegetables in middle. Herbs. Cheese
on top. Bake 30 minutes.
PUFF THE MAGIC PIE
3 c. mixed, chopped vegetables (broccoli, carrots, mushrooms, zucchini and tomato)
1/2 tsp. dried Italian herbs
2 tbsp. butter or margarine
1 c. low-fat milk
1 c. sifted all-purpose flour or whole wheat flour
1/2 tsp. salt
1 c. (4 oz.) shredded Jack cheese
Preheat oven to 425 degrees. Steam or microwave vegetables until
just tender. Drain. Toss vegetables in bowl with herbs and pepper.
Set aside. Put butter in a 10 inch pie plate and set in oven until
butter is melted. In medium bowl, beat eggs. Add milk and beat
until well blended. Add flour and salt and beat until batter is
smooth. Pour batter into heated pie plate. Spread vegetables
evenly over batter to within 1 inch of edge. Sprinkle with cheese.
Bake 30 minutes or until brown and puffy. Serve, cut in wedges.
On 14 Apr 2006 at 16:02, Becky wrote:
> In 1971 I spent some time in Siena Italy, and the Mama of the family I
> stayed with made these light as air doughnuts. She used eggs in the
> batter, and made coils into the doughnut shape, which she then dropped
> into boiling water, untill they floated. Then when cool, would run the
> tip of a knife around the circumference, and drop them into hot oil.
> Upon removal they were rolled in sugar and eaten immediately, as they
> would deflate rather quickly. I hope you can provide me with the
> recipe, as it brings back wonderful memories.
> Thank you!!
> Becky ( In Italian spelled Bechi )
I could not find any ciambellini recipes in English, but if your Italian is good, see below.
Taralli E Ciambellini Scileppatti
Ingredienti: 1 kg. di farina, 12 uova, 1/3 di lievito (tipo Bertolini),
un bicchierino di alcool puro a 90 °.
Impastate la farina insieme alle uova intere ben sbattute, a metà
lavorazione aggiungete il lievito e verso la fine l'alcool continuando
ad impastare fino a veder formare delle bolle. Quindi fate riposare
l'impasto per una buona mezz'ora e create i taralli o dei nodini più
piccoli (ciambellini). Fate riposare per un'altra mezz'ora le forme dei
taralli e lessateli in acqua bollente fino a vederli affiorare sull'acqua.
Dopo aver inciso dei segni intorno ai taralli metteteli in un forno a 250°.
Sfornati e raffreddati vanno rigirati nel fondant (zucchero fuso).
Ciambellini Di Foiano di Rossanina
g. 500 zucchero
g. 125 burro fuso
g. 25 zucchero vanigliato
ml. 100 vinsanto
succo e scorza di mezzo limone e mezza arancia non trattate
2 bustine di lievito
un chilo di farina
Lavorare bene il tutto. Formare delle ciambelline (serpentello sottile
con grande buco perché lievitano molto ed altrimenti il buco si chiuderebbe).
Infornare a 200°C per circa 10-12 minuti.
I ciambellini si conservano a lungo in scatole di latta e sono eccellenti
zuppati nel caffèlatte o nel vinsanto.
tradizionali di Sinalunga
Ingredienti per 10 ciambellini
120 gr anaci in chicchi lavati nel vin santo
150 gr alcol puro
250 gr zucchero
sale un pizzico
farina quanto basta
Separare le chiare dai tuorli.
Montare le chiare e lavorare bene i tuorli con lo zucchero.
Aggiungere gli anaci e poi molto lentamente l’alcool
Unire le chiare montate con l’impasto dei tuorli e aggiungere la farina.
Impastare con lena il tutto fino ad ottenere un impasto molto elastico.
Fare delle ciambelle ed immergerle in acqua bollente fino a quando affiorano.
Tagliare con adeguato coltello le ciambelle calde sul bordo esterno a metà
Dopo averle raffreddate (anche alcune ore) mettere le ciambelle in forno
Il forno deve essere caldo al calor bianco e quando ricade mettere le
ciambelle in teglia.
Dopo cotte spargere le ciambelle (con un pennello) di vin santo e poi
L’operazione più importante è l’impasto che ben fatto assicura morbidezza
La Preparazione Del Mitico Ciambellino Di Rigomagno Che Tutti
Tentano Di Imitare
Pur nella ridotta estensione della zona storica del ciambellino,
si riscontrano diversità negli ingredienti e nella preparazione,
non solo tra paesi, ma spesso anche tra famiglie. Gusti personali,
tradizioni diffuse dai matrimoni, reperibilità delle materie prime
ed altre varianti, non permettono di codificare la ricetta assoluta.
Quella che segue è la ricetta classica filtrata
1.000 g di farina
700 g di zucchero
100 g di vaniglia
250 g di burro
100 g di liquore
50 g di semi di anice
1/4 di bicchiere d’olio
1 limone e un’arancia grattugiati
3 bustine di lievito.
Montare gli albumi a neve, sbattere i tuorli con lo zucchero, aggiungere
la vaniglia, il limone grattugiato, il burro fuso, l’olio, il liquore e
la farina (lentamente); amalgamare bene e infine aggiungere il lievito.
Lavorare l’impasto sulla spianatoia, se risulta troppo morbido aggiungere
altra farina fino a che questo non si attacca più alle mani. Fare delle
palline (sopra alla spianatoia infarinata), intingere l’indice nell’olio
e infilarlo al centro della pallina, girare velocemente a formare una
ciambella (diametro 15-20 cm). Disporre nel vassoio di cottura imburrato
e infornare a forno caldo (250 gradi), per 20-25 minuti.
Pudim De Laranja (Brazilian Style Orange Flan)
1 (14 fluid ounce) can sweetened condensed milk
14 fluid ounces freshly squeezed orange juice
1 teaspoon orange zest
1 cup sugar (for the caramel)
Place the sugar in an 8-inch ring mold.Place the mold directly over
medium heat.Keep turning the mold until the sugar melts into a golden
brown caramel and spoon it up the sides of the mold.
Combine the condensed milk,orange juice,orange zest, and eggs in a
blender. Whip until smooth.Pour this mixture into the mold and place
it in the center of the roasting pan with water. Bake the pudim for
about one hour (it will depend on your oven).It will turn golden brown
on top and start separating from the sides of the mold.Let it cool to
room temperature and place in refrigerator, preferably overnight
(at least 6 hours).
Just before serving, run the tip of a knife around the inside of the
mold. place a deep platter over the mold and invert (the pudim should
slide out easily).If not, give the mold a firm but careful shake.Spoon
the caramel sauce on top and serve.
Moqueca de Camarao (Shrimp Stew, Bahian style)
These savory stews are made with a variety of proteins including shrimp,
dried shrimp, or, when economy is important, fish. They always include
two of the three ingredients referred to as the "Holy Trinity of Bahian
cuisine" -- coconut milk, dendÍ oil. The third, malagueta pepper, is
placed on the table for adding as desired.
30 Shrimp, 21-25 count headless
3 tablespoons Fresh lime juice
1/2 teaspoon Salt
3/4 cup Thin coconut milk (see recipe)
1/3 cup Olive oil
2 large Onions, halved and thin sliced
1 large Garlic clove, crushed and minced
1 medium Green pepper, seeded and sliced
3 medium Tomatoes, seeded and sliced
2 tablespoon Tomato paste
3 stalks Green onion, sliced thin up to the green
1-1/2 teaspoon Fresh parsley, minced
1/3 cup DendÍ oil
Peel and devein the shrimp. Place in a small bowl and sprinkle with
lime juice and salt. Marinate while preparing the other ingredients.
Heat olive oil in a saute pan. Add onion, garlic and peppers. Saute
until the onions are almost translucent then add tomatoes, tomato
paste, scallions, and parsley. Cook until soft then add the shrimp
and lime juice. Continue cooking until the shrimp are done (2 to
Add the coconut milk and dendÍ oil. Return to almost a boil for a
minute. Adjust seasonings. Serve over white rice or rice cooked in
Roasted Pork Loin
1 4 1/2 to 5 lb loin of pork (10 chops)
2 teaspoons salt
freshly ground pepper
1 cup orange juice
1/2 cup light brown sugar
1 tablespoon ginger
1/4 teaspoon cloves
Preheat oven to 325F. Place pork, fat side up, in a roasting pan.
Insert thermometer, do not let it touch bone. Rub in the s&p.
Roast for 35 minutes to the pound, or until it reaches 170F. In
a small saucepan, mix the oj, sugar, ginger & cloves. Simmer for
30 minutes. Brush this glaze at least twice over the pork while
it is roasting.
Picadinho de Milho
(Brazilian Chopped Beef with Corn)
1 lb filet mignon chopped by hand into small squares
1 onion, finely chopped
1 or 2 cloves of garlic, minced
salt and pepper to taste
1 15 oz can of sweet corn
1-2 Tbsp of sunflower oil
1 Tbsp of tomato paste, optional
Sauté onion and garlic until limp. Add beef and brown. Add tomato paste
(if you want to use it) and a little water to make a bit of juice. Cook
for a few minutes to have a nice sauce. Add corn and salt and pepper to