Green Pepper, Onion, Mushroom and Ham Pizza

Green pepper, onion, mushroom and ham pizza

This recipe starts with a New York style pizza dough which produces a very thin, New York style, pizza base which has a slightly charred, crispy bottom yet is tender enough to fold a slice as New Yorkers do.  The recipe includes a note with the "baker's ratio" which allows one to easily increase the number of pizzas one can make, of course the sauce and toppings will need to be increased proportionally.

Makes 1 – 10 to 12-inch pizzas

(Italy)

                                                                               Prep time: 1 hour 30 minutes
                                                                               Sauce cook time: 20 minutes
                                                                               Pizza cook time: 8 minutes

Ingredients

authentic New York pizza dough*: 

8 ounces warm (105 ° F) water 
.18 ounces active dry yeast  
.24 ounces honey
12 ounces bread flour, plus additional for work surface 
.6 ounces extra-virgin olive oil 
.18 ounces Kosher or sea salt

note: to make more than one pizza the bakers ratio is: flour=100%, water=67%, honey=2%, yeast=1.5%, salt=1.5%, and olive oil= 5%

Spicy pizza sauce:

14.5 ounces crushed tomatoes or 14.5 ounces commercial tomato sauce
3 tablespoons extra-virgin olive oil\
2 heaping tablespoons dehydrated onions
1 teaspoon granulated garlic
1 teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon red pepper flakes, or to taste
Kosher or sea salt, to taste
freshly ground black pepper

note: any leftover sauce can be placed in a seal-able container and frozen for your next pizza.

toppings:

1/2 medium yellow onion, peeled and ¼-inch diced
5 small cremini mushrooms, cleaned and caps (stems still attached) sliced into ¼-inch slices
2 tablespoons extra-virgin olive oil
6 slices of ham, roughly torn
1/2 large green bell pepper, seeded and 1/4 –inch diced
8 (3 ¼-inch diameter round) slices of provolone cheese
½ cup grated Parmigiana-Reggiano

note: a cup of shredded mozzarella or a combination of shredded or torn mozzarella and provolone can be substituted for the sliced provolone and the other topping amounts can be adjusted to your preferences.

Preparation

authentic New York pizza dough:

1.  In a 2 cup measuring cup, combine the water and honey stir to combine and sprinkle the yeast over it. Let sit until the mixture is foamy, about 10 minutes.  If the yeast doesn't "proof" (get "foamy") pour it out and start again it is important to have a live yeast mixture.

2.  Meanwhile place the flour and the salt into a sifter and sift it into the medium bowl of a stand mixer.  Make a well in the center of the flour and pour in the olive oil and the "proofed" yeast mixture.  Turn the mixer, fitted with dough hooks, to low and turn it on.  Continue kneading (mixing) until the dough comes cleanly away from the sides of the bowl and forms a ball around the dough hooks (scrap the sides of the bowl to move flour into the path of the hooks as needed).

3.  Turn the dough out onto a lightly floured surface (if the dough is really sticky sprinkle with flour until it is just a little tacky) and knead until smooth but still slightly tacky (add flour gradually as needed to reach the slightly tacky state), 3 to 5 minutes. 

4.  Lightly oil a large mixing bowl with about 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil the ball on all sides. Cover the bowl with plastic wrap cloth and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.  

note: At this point the dough can either be used immediately or it can be placed in a large resealable plastic bag and refrigerated for 24 hours or more to allow the dough to develop more flavour.  Just allow the dough to come to room temperature (about 1 hour) after taking it out the frig.

Spicy pizza sauce:

1.  While the dough is raising, in a medium sauce pan over medium heat, bring the olive oil to the ripple state, add  the dehydrated onions, the basil, the oregano, the crushed red pepper flakes*, and the granulated garlic  and cook, stirring constantly, until the  herbs are fragrant, about 2 minutes.

2.  Reduce the heat to low and add the crushed tomatoes/tomato sauce, stirring constantly until the tomatoes combine with the herbs and begins to caramelizes, about 3 minutes.  Raise the heat and bring to a simmer.  Adjust the seasoning to taste with salt, black pepper, and additional red pepper.

3.  Cover and simmer for about 20 minutes over low heat.  Remove from the heat and allow to cool.  

note:  if you're not sure of how spicy you like your sauce start with ¼  teaspoon of red pepper flakes and adjust seasoning during cooking.

Constructing and baking the pizzas:

1.  Place an appropriately sized pizza stone on the middle shelf of your oven and preheat the oven to 550° F.

2.  Place the dough ball on a lightly floured work surface and flatten it into a thick disk then,  with your fingertips and palms and  working from the center of the disk out to the edges, press it into a thin disk of dough approximately 10 to 12-inch round and about 1/8 inch thick (if necessary use a rolling pin to achieve the 1/8-inch thickness [don’t worry if the pizza isn’t perfectly round . . . that’s called “rustica” and it’s the way “real” Italian pizza looks in Italy]).  If you're really brave you can try the spin and toss method of forming the pie (this dough is perfect for it) just remember to use your knuckles when spinning and tossing . . . fingertips can cause holes).  Sprinkle flour over the surface of this thin disk (this will become the bottom of the pie when you place the pizza base on the peel in the next instruction).

3.  Distribute some four over the surface of a pizza peel (this will act as “ball bearings”, allowing the pizza to move easily over the surface of the peel and will produce just the right amount of char on the bottom) and transfer the formed pizza base onto the peel insuring that the lightly floured side is on the bottom.  Evenly spread 4 to 6 ounces of the spicy pizza sauce over the pizza base leaving an about ½-inch un-sauced margin around the edge for a crust, now sprinkle ¼-cup of the grated  Parmigiana cheese over the sauce, then evenly arrange the provolone slices around the pie, distribute the sliced mushrooms over the pie, next evenly distribute the diced green bell peppers, followed by the diced onion,  the torn ham and finally sprinkle a little extra-virgin olive oil over the pizza.

4.  Gently shake the peel to insure the pizza moves freely (if it doesn’t gently lift the edges of the pizza and distribute additional flourl until it does), using the peel slide the pizza onto the stone and bake the pizza for about 4 or 5 minutes until the cheese is melted and bubbly, then turn the oven to broil and bake the pizza for another minute or two (watch the pizza closely) until the crust chars slightly.  

5.  Remove the pizza from the oven, slice into 8 wedge shaped slices and serve.

6.  If making more than one pizzas, repeat with the remaining dough and  toppings and cheeses. 

Zeppole di San Giuseppe

Zeppole di San Giuseppe

(Saint Joseph's Cakes)

makes 12 Zeppole

(Italy)

                                                                                Prep time:  2 hours+

                                                                             Cook time: 1 hour

                                                                              Total Time: 3 hours

Ingredients

for ricotta cream filling:

 2 15- Ounce Containers Ricotta
1 1/2 Cups Confectioners’ Sugar
2 Teaspoon Vanilla Extract
1/2 Cup Mini Chocolate Chips
2 Tablespoon Finely Chopped Candied Citron Or Orange peel

OR

for lighter cream filling

½ cup Ricotta

1/3 cup Confectioners’ sugar

1 teaspoon vanilla extract

2 heaping tablespoons mini chocolate chips

1 pint heavy cream

OR

for the custard filling:

     4 eggs

     2 ounces granulated sugar

     1 ½ cups all-purpose flour

     1 quart milk

     1 tablespoon vanilla

     zest from one orange

      zest from  one lemon 

profiterole dough: 

    1 cup Water
    1 stick (8 tablespoons) Unsalted Butter
    1 teaspoon Salt
    1 cup Unbleached Flour
    4 large Eggs
    if using fried version vegetable oil for frying

garnish:

candied cherries – cut in half for garnish
2 tablespoons chopped unsalted pistachios for garnish (optional)
confectioners’ sugar

Preparation

ricotta cream filling:

Place a large sieve or colander in a large bowl, line with cheese cloth and place the Ricotta in.  Allow some of the whey to drain off the Ricotta, for about 20 minutes.

Whisk together the ricotta, sugar and vanilla in a medium sized bowl until smooth. Stir in the chocolate chips and candied fruit, if the filling looks too thick to pipe add a little milk to thin it out. Cover and refrigerate several hours or overnight.

OR

lighter cream filling:

Whisk together the ricotta, sugar and vanilla in a medium sized bowl until smooth. Stir in the chocolate chips and candied fruit, if the filling looks too thick to pipe add a little milk to thin it out.  Cover and refrigerate several hours or overnight.

Start with cold (directly from the frig) heavy cream and place the cream in a bowl and, with a hand or stand mixer, whip the cream until it forms soft peaks.  Don’t whip too much or you’ll end up with butter.

Gently fold the Ricotta cream, one tablespoon at a time, into the whipped cream until all the ricotta cream has been incorporated. Refrigerate until ready to use.

Go on to create the dough.

OR

custard filling:

Prepare the pastry filling by pouring the milk into a saucepan, add the lemon and orange zest and bring to a boil.

Meanwhile, beat the egg yolks in a bowl with the sugar until combine, add the flour while whisking continuously.

Once the milk begins to boil, remove it from the heat and slowly add the egg mixture, whisking constantly. The resulting mixture should be soft and creamy.

Return the mixture to the stove over medium heat. Cook, stirring constantly until the mixture becomes fairly dense, it is now custard.

Transfer the custard to a bowl and cover with plastic wrap insuring that the plastic wrap is in contact with the surface of the custard so that a film doesn't form on the surface of the custard.  Allow the custard to cool thoroughly.

While you wait for the cream to cool, prepare the dough.

the profiterole dough: 

Bring the water, the butter and the salt to a boil in a medium sauce pan over medium heat. Remove the liquid from the heat and add the flour stirring well with a wooden spoon until the flour is completely incorporated.

Return the saucepan to medium heat and cook, stirring constantly until it pulls away from the sides of the pan and is slightly shiny, about 3 minutes; you’re basically making a  profiterole dough.

With a rubber spatula, scrape the dough into a large bowl. Beat in the eggs one at a time, beat the dough continually until smooth, about 2 minutes.

non-frying method:

Fill a pastry bag fitted with a very large star tip with the Zeppole dough.

Lightly grease a rimmed cookie sheet with extra-virgin olive oil and, using the pastry bag, form 12 4-inch ovals of dough over the surface of the cookie sheet until you have used all the batter (use additional lightly greased rimmed cookie sheets if necessary).

Preheat the oven to 425° F.  Once the oven reaches temperature, place the cookie sheet on the middle rack of the oven and bake until they turn golden brown, about 15 minutes.  After this first baking lower your oven temperature to 325° F, without opening the oven door, and bake for an additional 25 minutes.  After this second baking turn off the oven and if you are going to fill the Zeppole, remove the puffs and cut each in half horizontally, return to the cookie sheet and return it to the hot oven for 20 minutes. 

Once the fritters are cool enough to handle fill a pastry bag with the pastry cream/custard and fill the lower half of each split puff with the cream/custard, add the tops and decorate each Zeppole with a little cream/custard topped by a cherry on top or if you haven’t split the Zeppole, top each Zeppole with the cream/custard topped by a cherry.

Sprinkle each Zeppole with powdered sugar, sprinkle with chopped pistachios and serve.

traditional frying alternative:

To create the traditional fried fritters cut 12 4-in squares of parchment paper and grease one side of the squares with extra virgin olive oil.  Then, using the filled pastry bag, form an oval ring of dough on each parchment square until you have used all the batter.

Fill a pastry bag fitted with a very large star tip with the Zeppole dough.

Fill a tall pot with about 5-inches of frying oil and place the pot over high heat.  When the oil comes to 375° F. on a candy thermometer  place the 2 or 3 of the fritters in the oil, parchment squares and all, remove the squares with a pair of tongs as the fritters begin to fry.  Frying more than 3 fritters at a time will cause the oil temperature to drop.  Once the fritters are golden brown, remove the fritters using a slotted spoon and place them to drain on paper towels.  When the oil temp comes back to temperature place 2 or 3 more fritters in the pot a fry them.  Continue in this manner until all the fritters have been fried. 

Once the fritters are cool enough to handle, if you are going to fill the Zeppole, cut each in half horizontally otherwise leave them as is.

Fill a pastry bag with the pastry cream/custard and fill the lower half of each split puff with the cream/custard, add the tops and decorate each Zeppole with a little cream/custard topped by a cherry on top or if you haven’t split the Zeppole, top each Zeppole with the cream/custard topped by a cherry. 

Sprinkle each Zeppole with powdered sugar, sprinkle with chopped pistachios and serve.

Sauerbraten

Sauerbraten

(Sour Beef)

(Germany)

serves 8

                                                                       Prep time: 24 hours
                                                                       Cook time: 1hour 15 minutes
                                                                       Total time: 25 hours 15 minutes

Ingredients

sour beef:

2 tablespoons pickling spices
30 whole cloves
10 juniper berries
4 cups dark vinegar
2 cups water
1 large onion, roughly chopped
1 celery stalk, roughly chopped
1 large carrot, roughly chopped
1-inch piece of fresh ginger
4 pounds boneless beef chuck roast (either whole or cut into large cubes if you prefer)
2 cups sugar
3/4 pounds gingersnaps
Kosher or sea salt, to taste
freshly ground black pepper, to taste

optional dumplings:

10 Potatoes
2 eggs
Kosher or sea salt, to taste
4 cups flour
3 teaspoons baking powder

Preparation

marinate the beef:

Form a bouquet garni of the pickling spices, cloves, and juniper berries.

Create a marinade by combining the vinegar, water, salt and pepper.

Place meat, the onion, celery, carrot, ginger and the bouquet garni in a glass or ceramic bowl large enough to contain both the meat and enough marinade to cover meat.  

Pour the liquid over meat, pushing the meat down into the liquid, if there is not enough liquid to completely submerge the beef, add additional vinegar and water to bring the level up. Cover with plastic wrap and refrigerate overnight or longer. 

cook the beef*:

Place the marinated beef and the onions in your crock pot, retain the marinating liquid.  

Stir the sugar into the marinating liquid and add the marinade to the crock pot until it covers the beef, if the marinating liquid does not completely cover the beef add a mixture of additional water and vinegar to bring the level up.  Reserve any remaining marinating liquid.

Cover and cook the roast (or beef cubes) on Low for 8 hours. Turn slow cooker off. Transfer roast to a cutting board and cover with aluminum foil (or remove the beef cubes to a bowl). 

create the sauce:

Place the ginger snaps in a large resealable plastic bag and crush them.

Strain the cooking liquid into a large bowl or large measuring cup and discard the onion and the bouquet garni.  Pour the strained liquid into large sauce pan over high heat, stir the crushed ginger snaps into the marinating liquid.

Turn heat down to low and simmer, stirring, until the gravy is thickened and richly flavoured, about 15 minutes.

Taste and correct the seasoning with salt and freshly ground black pepper.  If the sauce is too sour salt will mitigate the sourness.

 optional potato dumplings (start the dumplings about 1 hour before service):

prepare the potatoes:

While the sour beef is cooking, peel the potatoes and slice into quarters.  Place a large pot of heavily salted water over high heat.  When the water comes to a boil reduce heat to a simmer and add the potatoes.  Cook the potatoes until tender and easily pierced by a fork and almost fall apart, about 30 minutes.

Drain the cooked potatoes thoroughly in a large colander.

When the potatoes have finished draining, place them back into the now dry pot and put the pot back onto the stove Turn the burner on low. What we’re going to do is mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients. That way, the potatoes won’t be watery or “mealy.”

Mash until most of the steam has escaped and the chunks of potato have been mashed well, about three minutes.  Remove the mashed potatoes from the stove and allow them to cool to room temperature.

Add salt and eggs and mix well until completely combined.  In a separate bowl whisk together the flour and baking powder and gradually mix into the potatoes.

form the dumplings: 

Dip your hands in flour and scoop up enough of the potato mixture to form into about a 2 to 3-inch ball, and place the ball onto a plate.  Continue the process until all the mashed potatoes have been formed into balls.

Bring a large pot of water to a boil over high heat, place some of the dough balls into the boiling water without crowding, the dumplings will come to the surface and float when done.   As they come to the surface, remove from the water with a slotted spoon and place on a plate lined with paper towels to drain. 

Continue until all the potato balls have been cooked.

 service:

Shred the sour beef roast and place it on a serving platter (or place the beef cubes on the serving platter), top with the potato dumplings and serve immediately accompanied by the warm ginger snap gravy.

* if you are using the roast rather than the cubes and would prefer sliced sauerbraten rather then shredded, the beef can also be cooked in a Dutch oven.  Preheat the oven to 325° F.  Place the roast in your Dutch oven along with the marinating liquid and the chopped vegetables, the bouquet garni, and the piece of ginger insuring that the liquid completely covers the roast (if it doesn’t add water so it does) cover and place in the middle rack of the oven and cook until tender, about 4 hours.  When the roast is cooked remove from the oven to a cutting board retaining the cooking liquid, cover with foil and allow it to rest for about 10 minutes.  After 10 minutes slice, plate the meat and continue to prepare the sauce.

Onion Garlic Potato Bagels

Onion Garlic Potato Bagels

(America)

makes 12 bagels

Ingredients

1 medium Yukon gold potato (about 5 ounces), scrubbed
1/4 cup extra-virgin olive oil, plus more for the bowl
1 teaspoon granulated garlic
2 tablespoons honey
4 1/2 cups all-purpose flour, plus more for kneading
Kosher or sea salt
1 1/4 -ounce packet active dry yeast
1 tablespoon unsalted butter
1 large sweet onion, diced
1 large egg

Preparation

prepare the potatoes:

In a large pot over high heat bring 2 1/2 quarts water to a boil.  Add the potato and cook until tender, 20 to 25 minutes. 

Remove the potato but reserve the water the potato was cooked in. When the potato is cool enough to handle, peel it and mash it in a medium sized bowl until smooth. If the potato is too dry add a FEW drops of the cooking water to moisten it.

prepare the dough:

Stir the oil, granulated garlic and honey into the mashed potato. 

Fit your stand mixer with the paddle attachment.  Add the flour, 2 1/2 teaspoons of salt and the yeast in the bowl of the mixer.

Add the mashed potato mixture and 1 cup of the reserved cooking turn the mixer speed to n medium speed and mix into a stiff but malleable dough, about 10 minutes. If the dough is too stiff, beat in a few more tablespoons cooking water, if necessary. (Reserve the remaining cooking water.)

knead the dough:

Knead the dough on a lightly floured, clean flat surface until the dough is smooth and recovers rapidly when pressed, about 5 minutes.

proof the dough:

Lightly coat the inside of a large bowl with a little olive oil and place the dough into it turning the dough to coat it with oil. Cover the bowl with plastic wrap and set aside it in a warm place until the dough is doubled in size, about 1 1/2 to 2 hours.

prepare the onion:

Meanwhile, in a large sauté pan over low heat melt the butter.  When the butter is add the onion and cook until transparent and soft but not browned, 20 to 30 minutes. Season with 1/2 teaspoon salt and set aside.

form the bagels:

After the dough has doubled in size remove the plastic wrap and punch it down.

Prepare a baking sheet by lining it with parchment paper. 

Remove the deflated dough from the bowl and, on a clean, lightly floured surface form the dough into a 12-inch log, then cut the log into 12 equal pieces

. 

Roll each piece into a tight ball and set each ball on the prepared baking sheet; cover with a damp cloth and let rise 30 minutes. 

One at a time remove each ball from the baking sheet and make a hole in the center of each ball with your thumbs. Carefully stretch and turn to form a ring whose hole is about 2 inches wide. Return the formed bagel to the baking sheet.  When all the balls have been formed into the bagel shape cover with a damp cloth and let the formed bagels rise 20 minutes. 

Preheat the oven to 450 degrees F.

boil the bagels:

Bring the remaining reserved potato cooking water which is still in the pot to a boil over high heat. 

Carefully place the bagels into the boiling water, two or three at a time, and cook 30 seconds, turn the bagels with a slotted spoon and cook 30 seconds more on this side 

Set the boiled bagels on a rack to drain, repeat until all the bagels have been boiled. 

When the bagels have all drained return them to the parchment-lined baking sheet.

bake the bagels: 

Place the baking sheet with the boiled and drained bagels into the preheated oven and bake until the bagels start to brown, about 10 minutes. 

Remove the half baked bagels from the oven.  Beat the egg with 1 tablespoon of water and brush the tops of the bagels with the egg mixture and top each bagel with some of the sautéed onion. 

Return the baking sheet to the oven and continue baking until the bagels are golden and the onion is quite dark, 10 to 15 more minutes. Let cool 15 minutes before serving.

service:

Serve accompanied by your favourite spreads, lox, or even cold cuts.

Pot Stickers

Pot Stickers

An Asian restaurant staple that you can easily make at home.

(China)

servings 36 dumplings

                                                                                    Prep time:  20 minutes
                                                                                    Cook time:  15 minutes
                                                                                    Total time:  35 minutes

Ingredients

2 large eggs
1/2 pound ground pork
1 slice uncooked bacon, finely chopped
1/2 cup finely chopped Napa cabbage
1/2 cup minced fresh chives (about 2 small bunches)
1 1/2 teaspoons finely grated peeled ginger
1 teaspoon toasted sesame oil
½ teaspoon Kosher or sea salt
1/2 teaspoon white sugar
1 clove garlic, finely grated
1/2 teaspoon soy sauce
1/2 teaspoon cornstarch
36 round dumpling wrappers, thawed if frozen
6 tablespoons vegetable oil

 Preparation

create the filling:

In a large bowl, lightly beat 1 egg. Add the ground pork, bacon, cabbage, chives, ginger, sesame oil, salt, sugar, garlic, soy sauce and cornstarch; mix with your hands until the ingredients are evenly distributed and combined.

fill the wrappers:

In a separate small bowl, lightly beat together the remaining egg and 1 tablespoon of cold water.
Set 1 dumpling wrapper on a clean, dry surface (keep the rest covered with a damp paper towel so they don't dry out). Place 1 heaping teaspoonful of the pork mixture onto the center of the wrapper. Dab a finger into the egg/water mixture and run it along the edge of the wrapper damping it. Fold the wrapper in half and press the edges together to seal, then transfer to a plate. Cover with a sheet of wax paper and a damp tea towel.  Repeat with the remaining filling and wrappers until all the filling and wrappers are used up.

fry the dumplings:

Heat 2 tablespoons vegetable oil in a large, nonstick skillet over medium-high heat. Working in batches to not crowd the dumpling, add the dumplings and arrange in a single layer; cook until the bottoms start to brown, about 30 seconds.

Add 2/3 cups of cold water, cover the pan with a lid and cook 3 minutes. Uncover and cook until the water evaporates and the bottoms are crisp and golden brown, about 2 more minutes. Loosen the dumplings from the pan with a spatula and transfer to a serving plate. Add 2 more tablespoons oil to the pan between batches.

service:

Serve accompanied by your favourite Asian dipping sauce.

Struffoli

Struffoli

(Italy)

makes 8 to 10 servings

Struffoli, Italian honey cookies, are a traditional Italian Christmas cookie.

                                                                               Prep time: 1 hour

                                                                               Cook time: 30 minutes

                                                                               Total time: 1 hour 30 minutes

Ingredients

dough:

2 cups flour, plus extra for dusting

1 large lemon, zested (about 2 teaspoons)

1/2 large orange, zested (about 2 teaspoons)

3 tablespoons sugar

1/2 teaspoon fine sea salt

1/4 teaspoon baking powder

1/2 stick (2 ounces) unsalted butter, cut into 1/2-inch pieces, at room temperature

3 large eggs

1 tablespoon white wine, such as pinot grigio

1 teaspoon pure vanilla extract

canola oil, for frying

honey sauce:

1 cup honey

1/2 cup sugar

1 tablespoon lemon juice

decorations:

Multicoloured sugar sprinkles, for decoration

Powdered sugar, for dusting, optional

Preparation

create the dough:

Pulse together 2 cups of flour, lemon zest, orange zest, sugar, salt, and baking powder in the bowl of a food processor until evenly distributed.  Add the butter and pulse until the mixture resembles a coarse meal. Add the eggs, wine, and vanilla and continue pulsing until the mixture forms a ball.  Remove the dough ball from the bowl and wrap in plastic wrap, refrigerate for 30 minutes.

form the cookies:

Divide the dough into 4 equal-sized pieces and, one at a time, roll out each piece of dough into ropes about the size of a pencil, 1/4-inch thick, on a lightly floured surface. Cut each rope into 1/2-inch long pieces.

Roll each piece of dough into a small ball about the size of a hazelnut. Lightly dredge the dough balls in flour, shaking off any excess.

fry the dough balls:

Fry the formed dough balls until golden brown in a deep pot or frying pan in which about 2 inches of the oil has been heated to 375 degrees F. (or use a deep fryer filled with the manufacturer’s dictated amount of oil heated to 350 degrees F), about 2 to 3 minutes. Transfer the fried dough balls to a paper towel-lined plate to drain.

coat the cookies in honey:

In a large saucepan over medium heat combine the honey, sugar, and lemon juice, bring the mixture to a boil and cook, stirring occasionally, until the sugar is dissolved, about 3 minutes.

Remove the pan from the heat. Add the drained cookies and stir until the cookies are coated with the honey mixture. Allow the mixture to cool in the pan for 2 minutes.

Using a large slotted  spoon remove the cookies from the pan and arrange the struffoli, in layers, in a Christmas tree shaped pile generously sprinkling each layer with the multi-coloured sprinkles before adding the next level.  Dust the pile with powdered sugar if desired.

service:

Struffoli are normally served accompanied by dark espresso coffee generously laced with anisette and served on a small plate for each person to eat with a spoon (to keep your fingers from getting sticky).  

Holiday Biscotti

Holiday Biscotti

(Italy)

makes 20 biscotti

In Italian biscotti means twice baked.  These traditional anise and almond flavoured Italian cookies are great any time but at Christmas time they are made extra special with the addition of chopped pistachios, candied fruit and a white chocolate dip. 

Ingredients

1 3/4 cups all-purpose flour

1 teaspoon baking powder

2/3 cup sugar

1 tablespoon anise extract, or 3 drops anise oil

1 teaspoon grated lemon zest

1/4 teaspoon salt

2 large eggs

3/4 cup pistachios, coarsely chopped

2/3 cup candied fruit (as you would use in a fruit cake)

decoration (optional):

12 ounces good-quality white chocolate, chopped

Red and green sugar crystals, for garnish

 Preparation:

Preheat the oven to 350 degrees F.

prepare the dough:

In the large bowl of your stand mixer (or in a medium bowl if you use a hand mixer) beat the sugar and eggs on high speed until thick, pale, and fluffy (about 5 minutes).  At this point beat in the anise extract.

In a separate bowl, whisk together the flour, baking powder and salt. 

Add the flour mixture to the egg mixture and beat until combined.  Fold in the chopped pistachios, lemon zest and the candied fruit.

form the biscotti loaf:

Transfer the dough to a well floured counter and form into a log shape, about 12 inches (30 cm) long and 3 1/2 inches (9 cm) wide. You may have to flour your hands to form the log as the dough is quite sticky. 

first baking of the biscotti:

Place on your prepared baking sheet and bake for about 25 minutes or until firm to the touch. Remove from oven and let cool on a wire rack for about 10 minutes.

second baking of the biscotti:

Reduce the temperature of your oven to 325 degrees F.  Transfer the cooled log to a cutting board and cut into about 1/2 inch slices, on the diagonal. Place the biscotti, cut side down, on the baking sheet. Bake for about 8-10 minutes on each side or until golden brown. Remove from oven and let cool.  Store in an air tight container 

optional white chocolate dip:

Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals to form red, white, and green diagonal stripes. Refrigerate until the chocolate is firm, about 35 minutes.

 service:

Serve on a plate accompanied by anisette spiked espresso coffee.