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2001

TODAY's CASES:

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Struffoli

----- Original Message ----- 
  From: Janet 
  To: phaedrus 
  Sent: Monday, April 09, 2001 11:21 PM
  Subject: struffoli

  Do you have a recipe for these confectios which are little balls of 
  dough fried or backed then covered in honey and sprinkled with 
  non pareils and bits of dried citron? 
  Please?
  Thanks,

  Janet
  

Hi Janet,

No problem. Below are two. The coating can vary quite a bit. You can use citron or orange, nonpareils or candy sprinkles or chopped walnuts. Just about any of the same things you would use to decorate cookies or cakes.

Phaed

  Struffoli

   Ingredients : 
   2 1/2 c. flour
   4 eggs
   1 egg yolk
   1/4 c. butter, softened
   2 tbsp. sugar
   1/4 tsp. salt
   Vegetable oil for frying
   2 c. honey
   1 tbsp. grated orange rind
   Multi color sprinkles
   Chopped walnuts

   Preparation : 
      Place flour in a bowl; form a hollow in the center.  Add eggs,
   yolk, butter, sugar, and salt.  With a wooden spoon, work
   ingredients together until dough cleans the bowl.  Add one or two
   tablespoons of flour if needed.  Remove dough and place on a floured
   board; knead until dough is smooth.  Divide dough into about 8
   portions and roll into long narrow ropes.  Cut into 1/4 inch pieces
   and shape in balls.  Heat vegetables oil in deep pot.  Deep fry
   balls, little at a time, until golden brown.  Remove balls and drain
   on paper towel.  Melt honey in a large skillet over moderate heat. 
   Stir in orange rind.  Gently stir in balls and mix until honey is
   absorbed.  Cool slightly.  Fill 2 (8 inch) round pans.  Drizzle
   remaining honey and decorate with sprinkles and nuts.  Enjoy!
   ----------------------------------
    Struffoli  (Honey  Balls)

   Ingredients : 
   1 lb. flour
   6 eggs
   1/2 c. oil
   1 tbsp. baking powder
   1 tbsp. vanilla
   1 c. sugar
   Honey
   Nonpareils
   Oil for frying

   Preparation : 
      Mix together and knead well.  Roll out dough, cut into strips,
   then into 1/2 to 3/4 inch bits.  Roll bits into balls or cook as is.
    Deep fry in oil.  Drain well on brown paper.  Toss with enough
   honey to coat and add nonpareils for color.  A Christmas treat!
 

Pie Crust

----- Original Message -----
From: Kathy
To: Phaedrus 
Sent: Wednesday, April 11, 2001 8:04 AM
Subject: Pie crusts

> When I make pie crust, sometimes it's excellent and sometimes it's not.
> I'd like to consistently make an excellent crust - like the ones at
> Baker's Square restaurant.  Those are so good.  Can you help?
> Thanks for your assistance.  Kathy

Hi Kathy,

Well, I've never been to Baker's Square, but I have some tips in the file on pie crusts:

1) The secret to making anything the same every time is to use the same ingredients each time and do everything the same each time.

2) Turn up the air conditioner in your kitchen when you make pie crusts. It really helps if the kitchen is cool.

3) Refigerate everything, including the flour, before you start. Chilled ingredients make better pie crusts. Use ICE water when the recipe calls for water.

4) Lard makes the flakiest crust, shortening is next flakiest, then butter, then margarine, then vegetable oil is the least flaky.

5) It's the little pockets of fat that form in the flour that make a pie crust flaky, so if you over-mix it, you break up these little pockets and your crust won't be flaky. Just mix it until it's like coarse crumbs. Over-working pie dough also makes it tough.

6) Refrigerate the dough for about 15 minutes before rolling it.

6) If prebaking the crust, refrigerate it in the pan for 15 minutes before putting the pan in the oven.

7) Never add the filling until just before you put the pie in the oven.

Hope these help....

Phaed


Tofu Recipes

----- Original Message -----
From: "Elizabeth" 
To: Phaedrus
Sent: Monday, April 09, 2001 10:06 PM
Subject: tofu

> im looking for a wide variety of tofu recipies can you help

Hi Elizabeth,

Try these sites:

http://vegetarian.about.com/food/vegetarian/library/recipes/bltofu.htm?terms =tofu

http://lowfatcooking.about.com/food/lowfatcooking/cs/tofu/index.htm?rnk=r2&t erms=tofu

Phaed


Basa Fish

---- Original Message ----- 
  From: Joan
  To: Phaedrus 
  Sent: Sunday, April 08, 2001 9:42 PM
  Subject: Basa fish receipt

  I discovered your page today as I was looking up Basa fish.  
  I have been cooking it and not knowing anything about it except 
  that it is marvelous.  I cook it this way:

  Coat fish in mixture of flour, salt & white pepper;
  Dip in beaten egg,
  Coat with Instant Potato Flakes,
  Fry in med hot pan in olive oil until flaky.

  The whole family loves it.  Basa is a very mild, non-smelly, 
  delicious white-meat fish.  
  Hope you enjoy it.
  Thank you for the Italian Cream Puff receipt also!

  Best regards,
  Joan 
  

Hi Joan,

Thank you very much! For more on Basa, see:
Basa

Phaed


The Wedding Music Mystery/h4>

----- Original Message ----- 
  From: Helen
  To: Phaed 
  Sent: Friday, April 06, 2001 7:53 PM
  Subject: Wedding song

  Hi Phaed:

  A family member is anxious to know the name of the song(s) played 
  at weddings when the groom dances with his mother. Can you help?

  Thank you.

  Helen
  

Hi Helen,

When I started searching, I expected to find that there was one song that was known as "traditional" for the mother & son dance. However, all I found were lists of song suggestions for the mother/son dance. It seems to be pretty much up to the groom and/or his mom to choose a song that expresses his feelings about his mom or vice versa. The bride may help, too, in many cases.

The best list that I found was this one:

http://partypros.com/lists/gm.shtml

If you have RealAudio installed on your computer, you can actually listen to the songs on the list.

Another list is at:

http://209.35.217.91/wedsong/wed_song.cfm?Cat=Groom

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