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You Asked For It: Batter up for sweet treats
By ANNE LONG Angelina Austin wants to learn how to make rosette cookies that are dipped in a batter with a mold, deep-fried and then dusted with confectioners' sugar. Another cookie that is deep-fried is called wandi. The dough is rolled out, cut in strips and formed into bowties before frying. Sue Gardner of Dunedin ordered the set of rosette irons from McCall's Rosette Set, P.O. Box 5951, Grand Central Station, New York, NY 10163. Check with McCall's to find out if the set is still available. Florence O'Brien of Beverly Hills writes that another source is Nordic Ware, Northland Aluminum Products, Inc., P.O. Box 16171, Minneapolis, MN 55416. Florence adds that her set is called the rosette and timbale set and uses a twin handle. Beans about Cooking in the Northwood Plaza in Clearwater is where Patricia Puka of Tarpon Springs has seen the molds. Patricia also suggests checking Martha Stewart's Web site, www.marthastewart.com. When you have the irons ready to use, Jacqui Connelly shares her recipes both for rosettes and wandis. Jacqui notes that specialty homewares stores might carry the irons. The base for Italian wedding soup can be either a good chicken or beef broth. Both of today's recipes use chopped escarole, but chopped endive or spinach may be used. Add little meatballs and tiny pasta or noodles and you have a delicious and hearty soup. * * * For: Angelina Austin of Clearwater. From: Jacqui Connelly of New Port Richey. Recipe: Rosettes. RosettesBatter:
For frying:
Combine all ingredients for batter; mix until well combined. Heat oil to 360 degrees. Sit iron in oil for 10 seconds. Dip hot iron into batter, being careful not to allow batter to go over the top of the iron. Dip battered iron into hot oil. Lift iron; pastry will drop into oil. Lightly brown; turn over; place on brown paper bag. Sprinkle with confectioners' sugar. Wandi
Mix flour, baking powder and salt; make a well. Combine eggs, lemon juice and oil; pour into well and knead dough until smooth. Let dough rest under a metal bowl for 10 minutes. Cut into six pieces. Roll out each and cut into 2-inch by 8-inch strips. Make a slit in center of each strip and feed one end through to form a bowtie. Fry to golden color. Drain; then sprinkle with confectioners' sugar. * * * For: Rose Watson of New Port Richey and Janet Recca of Treasure Island. From: Peg Kelly of Clearwater. Recipe: Italian Wedding Soup I. Italian Wedding Soup IBroth:
Meatballs:
Noodles:
Broth: Wash escarole; set aside. In large kettle, simmer remaining ingredients until chicken is cooked, 2 to 2 1/2 hours. Remove chicken. When cool enough to handle, shred and cut chicken into small pieces. Set aside. Cook escarole in salted water in separate pan until tender (do not over cook). Drain and set aside. Cut into small pieces. Return escarole and chicken to broth and simmer. Meatballs: Combine ingredients thoroughly. Shape into marble-size meatballs and place on cookie sheet. Bake at 350 degrees 10 to 12 minutes. Add to broth. (Meatballs can be made in advance and refrigerated or frozen.) Noodles: Mix ingredients thoroughly. Batter will be thick. Bring broth to a boil. Press batter through a large-hole colander a few spoonfuls at a time into broth (or use a spaetzle maker). Stir occasionally to prevent sticking. Cook until noodles rise to the surface and are tender. Makes 10 to 12 servings. A good-quality egg noodle can be substituted. * * * From: Barbara Marino of Seminole. Recipe: Italian Wedding Soup II (Zuppa de Nozze), from Celebrations Italian Style by Mary Ann Esposito. Italian Wedding Soup IIMeatballs:
Soup:
To make meatballs, lightly beat the egg in a large bowl. Add the beef, veal, bread crumbs, parsley, lemon zest, nutmeg and salt. Do not over mix. Form the mixture into small marble-size balls with your hands and place the meatballs on a rimmed baking sheet or in a shallow baking pan. Bake at 350 degrees for 30 minutes. Drain fat from the pan. While meatballs are baking, start the soup. Combine the broth and peppercorns and bring to a boil. Add the escarole to the broth, cover and boil for 5 minutes. Add the meatballs and simmer for 5 minutes. Serve the soup in individual soup bowls and pass the cheese for sprinkling. Serves 8. The soup can be made ahead and reheated just before serving. Recipe requestsMerle Cummings of Brooksville would like to have a "real good" recipe for hot chicken wings, "the hotter the better." There is no better source than our readers. Teresa Orandash of St. Pete Beach has two cooking questions: How do you keep a fruit pie from turning the bottom crust soggy? What is the difference between whipping cream and ultra pasteurized cream? Answers to these questions would help us all. When Clara Koury of St. Petersburg was a little girl, her grandmother always had a crock of eggs in a brine solution. Clara had been unable to find a recipe for pickled eggs and hopes you have one to share. - You Asked for It is a reader mail column. If you have a cooking question or the answer to someone else's question, write to: You Asked for It, the Times, P.O. Box 1121, St. Petersburg, FL 33731. Be sure to include your full name, city and phone number with your letter. Letters without this information will be discarded. Requests cannot be answered by phone or mail.
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From the Times Taste section From the features wire |
