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----- Original Message ----- 
From: MrsGZ 
Sent: Sunday, June 20, 2010 9:08 PM
Subject: Recipe for Custard Vanilla and Chocolate Ices

While growing up in Bronx, NY (in the 1950s and 60s), I couldn't wait for summer 
to come because Rossi Bakery on Gun Hill Road made what they called spumoni 
(a vanilla custard ice - and also they had a chocolate ice).  People lined up by 
the dozens to get this "ice" which was served in paper cups.  It was smooth and 
immediately melted in your mouth and it was not like ice cream or sherbet.  I've 
tried to duplicate this recipe, with no luck.  Can you assist?  I can tell you that 
Rossi Bakery one told me that they had imported a special machine from Italy to make 
this - but I could never extract any of the ingredients from them.  

Thank you for any assistance you can give me.

G. Z.

Hello G_____?

Please give your first name next time.

See these sites:

Spumoni Part-1

Spumoni Part-2

Spumoni Part-3

Spumoni Italian-ice-cream-like-dessert

spumoni ice-cream-terrine

italian recipes


Thank you for the websites you provided to me, however, the recipe I was looking 
for was not what most people call SPUMONI (two or three flavors of ice cream). 
The recipe I am seeking is a vanilla custard "ice" (it also came in chocolate). 
It is very smooth, but not rich like ice cream at all.  I just melted in your mouth 
instantly and sold in pleated paper cups.  I certainly tried every website I could 
find for this type of ice, however, to no avail.  Thanks anyway.

Hello G_____?

I cannot find any mention of the Rossi Bakery in the Bronx. It's possible that in some places "spumoni" is used synonymously with "gelato", but that usage does not appear to be common. There is nothing that I can find called "Italian vanilla custard ice". Italian ice cream is called "gelato" and your description sounds like "gelato". I will not search any further for you until you give your first name. If you don't want to give your first name, then I suggest that you search for vanilla gelato recipes yourself.

See these definitions from Angelo Brocato's Italian Ice Cream website

Gelato - Italian ice cream. A custard-based mixture with less milk fat than American ice cream and less air, making for a dense product which is strong on flavor.

Italian Ice - Similar to a sorbet but with a more icy consistency.

Spumoni - A three-layer ice cream of pistachio, tutti-frutti, and lemon with a whipped cream center.


----- Original Message ----- 
From: MrsGZ 
Sent: Monday, June 21, 2010 8:57 PM
Subject: Re: spumoni

My first name is Gladys.  Thank you for your assistance.

Hi Gladys,

Thank you. Pleased to meet you.

There are a lot of vanilla & chocolate gelato recipes on the Internet. See these sites:

Italian Food Forever

Ice Cream Recipes - Vanilla Gelato

Ice Cream Recipes - Chocolate Gelato


Gladys, you can make gelato in an ordinary ice cream maker, but if you want to buy a gelato maker, see these:


Delonghi is a brand that we know and have had good results with. If you buy a gelato maker, there will be a recipe booklet with it.


From: Kelly
Date: June 30, 2013, 2:15:53 PM EDT
To: "" 
Subject: Rossi's Bakery, Bronx, NY

Hello! My name is Kelly(Rossi) Scott and I came across your website while searching for my Grandfather's bakery-Rossi's Pastry Shop! 
My Grandfather and Grandmother owned it and my Dad, Aunt, 2nd cousin's worked there. I have many fond memories there, as you can imagine! 
I'm also a huge baker myself and use many of the family recipes. 

My Grandfather's name was Joe Rossi. He owned the business with his brothers Fabio (Sab) and Gary. His baker was Marco (who was from Italy). 
My Grandmother's name was Valentine(Val) and her family owned Edgidio's on 187th Street. 

Anyway, I'm so happy to read that people loved my Grandfather's recipes! 
It really made my day and I wanted to let you know:)
Best Regards,

Hi Kelly,

Im glad you liked the item. Was the information in it about the spumoni correct?


Hello Phaed, 

yes, you're correct! My Dad confirmed;)


Kugelhopf Molds

----- Original Message ----- 
From: Rebecca 
Sent: Monday, June 21, 2010 9:54 PM
Subject: individual ceramic/earthenware molds needed for kugelhopf

Dear Uncle Phaedrus,

I am searching for a source for mini/individual earthenware kugelhopf molds. 
Although I have found this size in tin and silicone, I prefer traditional 
earthenware/ceramic molds for my mini kugelhopfs. Thank you so much for any 
help and for this terrific site. I read it again and again, like a favorite book,


Hi Rebecca,

Well, I didn't have much success. I found several discussions in which people said that they had to go to France or Germany to find ceramic kugelhopf molds, even the large ones. All of the ceramic or pottery or earthenware molds that I found mentioned were large ones. All of the minis were silicone or tinned. Note that "kugelhopf" are alternately referred to as "kouglof".

The only possibility that I found was this French cuisine site which offers three d ifferent sizes of individual ceramic kouglof molds (diameters of 9 cm, 16 cm, and 19 cm):

Ceramic kouglopf mold 16 cm
Also exists :
9 cm 8.40 19 cm 22.60

I don't know which of these sizes would coincide with "mini", but a 9 cm in diameter kugelhopf would certainly seem to be to be "mini" to me. Good luck with this. Let me know how it turns out.


Grandpa's Soup

The search engine registry shows that someone seached for this:

Grandpa's  Soup

 1 1/2 lb. chuck roast, cubed
2 med. onions, diced
1 lb. carrots, sliced
5 med. potatoes, diced
4 ribs of celery, sliced
2 tbsp. crazy salt or other spiced salt
1 tbsp. A-1 sauce
Dash of liquid smoke
6 whole peppercorns
1 can chick peas
4 qts. water
2 tbsp. catsup

Brown meat and onions in 6 quart dutch oven, add 4 quarts water and simmer 
with crazy salt and pepper corns 1 to 1 1/2 hours.  Add carrots, potatoes, 
celery and chick peas, cook until tender.  Add remaining ingredients last 
15 minutes. Remove from heat and let stand 15 minutes for flavor enhancement.

Pumpkin Brandy

----- Original Message ----- 
From: terry 
Sent: Tuesday, June 22, 2010 2:46 PM
Subject: pumpkin brandy

Years back I had some of this at home. I no longer have the reciepe and can no 
longer find this. 
All I can remember is pumpkin and brown sugar. 


Hi Terry,

There are dozens of requests for a "pumpkin brandy" recipe on various message boards around the Internet. All of the requesters seem to have heard the same story - that you can remove the seeds from a pumpkin, fill it with water and brown sugar and spices (maybe) and yeast, put the top back on, and voila! In a few days or weeks or months, you will have a delicious pumpkin brandy! The problem is that no one seems to have an actual recipe, and only a couple of people, including yourself, say they have actually tasted a beverage made this way.

Here's a description from a message board:

"An old guy I used to know years ago made pumpkin brandy. He basically cleaned out the inside of a pumpkin, as one would do with a Jack-O-Lantern, fill it with sugar and water, add yeast, put the lid back on and let it ferment. After several days he mashed it up, put it in a crock, finished the fermentation and let it fall clear. More like a wine, but he called it brandy. I've never made it but I did have some of his."

Terry, I'm not saying that you can't make a beverage this way, but if it's so easy and works so well, then I'd expect to find several recipes on the web from people who had actually made it. Note that what this procedure makes would really be a pumpkin wine, not a real brandy, which is distilled.

Since I had so little success with finding a "pumpkin brandy", I tried "pumpkin liqueur", and "pumpkin wine" and found these recipes:


Scofflaw's Den

CD Kitchen

Tangle of Wires




Kyochon Chicken

----- Original Message ----- 
From: Cristina  
Sent: Thursday, June 24, 2010 6:09 PM
Subject: korean spicy chicken wings by "Kyochon"

hi i just like to request  for a recipe of a korean spicy chicken  wings called kyochon.

thank you so much.


Hello Cristina,

"Kyochon" is a chain of Korean Chicken Restaurants. Their actual recipe does not appear to be available. The recipe below is said to be similar, and there are others on these sites:

Chilling Smiling Eating


also, see here:

Korean Fried Chicken


Korean Fried Chicken

24 Chicken Wing Pieces (cut off excess thick skin/fat)
1 Tablespoon of rice vinegar
1 Teaspoon of salt
1/2 Teaspoon of black pepper
4 Garlic Cloves (whole)
1 Small onion (whole)


Some rice flour/corn starch/potato starch for dredging wings
Olive Oil for frying


2 Tablespoons of Soy Sauce
4 Tablespoons of Rice Vinegar
3 Tablespoons of Koh Chu Jang (hot red pepper paste)
1 Teaspoon of Koh Chu Garu (hot red pepper flakes)
1 Teaspoon of Tobasco
4 Garlic Cloves (minced)
1 Teaspoon Ginger (minced & mashed)
3 Tablespoons of honey
1 Tablespoon of Dark brown sugar


1) Clean the wings in cold water and then soak them in cold water for 
about 5 minutes, drain and repeat 2 times.
2) In the meantime, bring a pot of water to boil and add in all the "A" 
ingredients. Boil for 5 minutes.
3) Add the chicken wings to the pot and boil until the meat is cooked 
(do not over cook).
4) Drain the wings in a colander and then rinse with cold water.
5) Put about 1 cup of rice flour in a plastic bag/Ziploc and 6 wings at a 
time and lightly dredge the wings. Repeat until all wings are very lightly coated. 
Add more rice flour if necessary. Set aside. 
6) Heat up the olive oil for frying.
7) In a sauce pan, add all the "C" ingredients. Simmer until sauce thickens 
(about 5-10 minutes). Should not be too thick, about the consistency of maple syrup.
8) Fry the wings until crisp & golden brown.
9) Drain wings on paper towel then put in a large mixing bowl with lid.
10) Add the sauce a tablespoon at a time, putting the lid on and shaking the wings 
to coat. Note that a little sauce goes a long way. 
11) Sprinkle a little bit of roasted sesame seeds/finely chopped spring onion if you 
want, serve and enjoy. 


* The boiling process with "A" ingredients drains all the fat and cooks the chicken 
through so that frying time is reduced. It is also the reason why the skin of the 
chicken becomes paper thin and very crispy.
* This recipe is for medium "heat". If you want full spice, omit the soy sauce, add 
in an additional Tablespoon of Koh Chu Jang & another 1 Teaspoon of Tobasco.
* Goes well with "Mul Kim Chee" or "Dak wan" and a side of coleslaw (shredded cabbage, 
carrot, white radish, apple.dress with Thousand Island Dressing or a yogurt based dressing). 

Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008, 2009, 2010 Phaedrus