1907996_284906375011003_4427021404753604595_nIn the city of Louisville, Kentucky on the first Saturday of May each year the horserace known as the KENTUCKY DERBY is held.  It’s pretty much become a national event but no where is it more celebrated than in Louisville.  I remember going there 3 days after the event a few years ago to visit clients and remember all the decorations and banners that were still up for the “RUN FOR THE ROSES”.  In true A FOOD OBSESSION style I came home with a few new food ideas and some local cookbooks.  I also made my way over to the BROWN HOTEL to have the American classic sandwich, the HOT BROWN, named for it’s location of birth.  A Hot Brown is a broiled open faced sliced Turkey breast sandwich on thick white bread with Mornay Sauce, Parmigiano, Tomato and Bacon.  It’s amazing.  That trip introduced me to another Louisville cuisine creation, the DEBRY PIE.  Let’s get something out of the way first.  Unless you buy one from Kern’s Kitchen, the business which invented it in 1950 by Walter and Leaudra Kern at their Melrose Inn , Prospect , Kentucky, you cannot call it DERBY PIE.  In 1968 they smartly trademarked the name and while there’s no crime in creating a pie that is similar, you can NEVER call it DERBY PIE. So there you go.  Instead call it anything you like, but since it’s part of Kentucky Derby food culture  I will call it KENTUCKY DERBY WALNUT AND CHOCOLATE PIE.  Whew. Now I’m safe.  The Kern’s have sued over 25 times to protect there trademarked name so remember, you don’t want to be the next victim.  LOL.  The pie is sort of a mashup of a southern Pecan pie with chocolate and a Toll House Pie, sort of.  The recipe I use came from the Washington Post:

  • One 8- or 9-inch unbaked pie shell
  • 1 cup chocolate chips
  • 2 large eggs
  • 1 cup sugar
  • 1/2 cup flour
  • 8 tablespoons (1 stick) unsalted butter, melted and cooled
  • 1 cup walnuts, coarsely ground
  • 1 teaspoon vanilla extract
  • Fresh whipped cream for garnish(optional)
  • 2 tablespoons Kentucky Bourbon


Preheat the oven to 350 degrees. Have an 8 or 9-inch pie plate at hand.

Place the unbaked pie shell in the plate. Sprinkle the bottom of the pie shell evenly with chocolate chips.

Whisk together the eggs, 1 cup of sugar and flour in a mixing bowl. Gradually mix in the butter, then add the nuts and vanilla extract and bourbon. Carefully pour mixture over the chocolate chips, in a circular motion so it does not disturb the chips. Bake for 1 hour, until the filling is set.

Should be served warmed up…top with the Whipped Cream, over even better, which a good Vanilla Ice Cream….a drizzle of hot chocolate sauce, maybe whipped cream too, up to you.  It’s delicious..and it’s fantastic all on it’s own, it’s rich.  HAPPY KENTUCKY DERBY DAY!!!



{4F8CC669-34CC-4732-9E5D-2A5CCED9AE0C}05212011_Movie_Godfather1_slideshowSpring, Daylight Savings Time, Easter, Warmer weather, NO MORE WINTER…these are a few of my favorite things at this time of the year.  However one thing above all is my most favorite…and it’s the PIZZA CHIENA or PIZZA GAIN or PIZZA PIENA or PIZZA RUSTICA. We called it the second one in my house..2 generation ItalianAmericans usually from Napoletana ancestry use the Napoletana name for this pie.  PIZZA CHIENA.  CHIENA is Napoletana for the word PIENA, which means FULL.  Let’s stroll back to the real old days.  Lent in Catholic countries was a very serious affair.  No Meat or Dairy was consumed for 40 days.  This pie is an exhuberant celebration of all the foods that were “forbidden”.  It’s special.  It’s rich.  It’s wonderful.  SIDEBAR HERE:  This is my version of this pie, it’s not THE version of this pie because that doesn’t exist.  However it’s made in kitchens where the tradition is kept, that’s the “right way” to make it because it’s a personal family or regional tradition that you are keeping up with.  I’ll say that my version is a close one to that which my maternal grandmother made.  Her kitchen style was a blend of Avellino and Naples, she lived in both those towns, with a heavy dose of influence from my grandfather’s town in Matera, Basilicata.  My own research on the PIZZA CHIENA NAPOLETANA shows that our family’s version only deviates slightly.  Ours included sliced or chopped roasted Sweet Fennel Pork Sausage in addition to the cured salumi.  We encase ours in the southern Italian short crust pastry known as PASTA FROLLA with the addition of some black pepper to the dough.  Delicious.  Some call this pie (pizza) a type of quiche.  The difference is the cheese is dense in this pie, not a smooth custard.  All the cured meats give a little bit of their flavors up to the Ricotta and/or Basket Cheese that the base along with a heavy dose of cracked Black pepper.  It’s amazing.  TANTE MILLE GRAZIE (A thousand thanks) to my family for teaching me this wonder of a dish.  Again, there’s no SET ingredients, but a core that is constant and from that you have some wiggle room.  My ingredients are Eggs, Ricotta, Diced Mozzarella and Provolone, Cracked black pepper, Diced DRY sausage, roasted sweet fennel sausage, sweet sopressata, sometimes prosciutto cotto.  Let get into my kitchen and make this Pizza which “can only be made after 3pm on Good Friday”.  Mom’s words, not mine.  Fantastic way to remember those who we’ve lost…It’s like having them next to me as I make this.


SERVES:  LOTS                       TIME: 5 HOURS (included dough making and resting)


Pasta Frolla

4 c. flour

1 tablespoon sugar

1 1/2tsp. salt

1 3/4 cup shortening or Lard

1/2 c. water (iced)

1 egg, beaten

1 tbsp. + 1 tsp. vinegar

Blend flour, sugar, salt and shortening. Mix water with egg and vinegar; add to dry ingredients. Divide into 2 balls. Wrap in Plastic wrap and refrigerate for 1 hour. Then.  Roll out each with a rolling pin. Yield (top & bottom) crusts.  Makes enough for an 11 X 13 pan.  Use one for the bottom, and one for the top.  Pasta Frolla can be TEMPERMENTAL but patches back up easily for any screw ups.  I have plenty when I make this but the end product always is great.

Credit for this crust goes to fellow StatenItalian Gloria Delio Glickman.  I tried her Pasta Frolla once and have used it ever since!


6 Sweet Fennel Sausages, roasted until cooked, then sliced or chopped.

1 cup diced Sopressata

1 cup diced Dry Sausage

1/2 cup Cacciatorini sausage or 1/2 cup Prosciutto Cotto or 1/2 cup Salami

1 lb. diced Mozzarella (here I use PollyO type, WHOLE MILK, it holds up better in the baking, trust me. )

1/2 lb Diced Provolone (Auricchio or the same quality type of Provolone that’s FROM ITALY, not the American made one.)

6 beaten eggs


1 1/2 tbs. cracked black pepper (my personal addition. you can scale back if you wish…why would you though? LOL )


Mix the eggs with the ricotta till smooth.  Now blend the meats and cheese with the grated cheese.  Fold that mixture into the ricotta mixture till well blended.  Pre heat oven to 350 degrees F.  Pour the mixture into the pan you’ve layered with one of the dough.  I roll to about 1/4 inch.  Needs lots of flour on the table/board. Then lay the other dough over the top.. Cut around the sides and crimp the top and sides together. Trim any excess.  Decorate with a cross or other decoration you chose to make with excess dough, or leave it plain   Now do what Grandma did…Poke 5 holes in the top..i do it where you can’t see it.  These holes signify the 5 wounds of Christ on the Cross.  In our home this pie is made after 3pm on Good Friday.  So much historic and cultural significance you can’t help but love it!!  Bake in the middle rack for at least and hour and 1/2 or until the a knife inserted in the CENTER comes out clean.  Let the pie rest and don’t you dare cut into it until 12:00am Easter Sunday morning.  Mom’s rules. She’s gone now 19 years but these Easter cooking rules she taught me still hang tough in my mind.    Writing this recipe and story down is like they are all here around my kitchen table.  Having “American” coffee or Espresso (demitasse), Wine, the big meal, and knibbling on this Pizza Chiena along with the other Easter traditions.  Makes it special.  Enjoy making my recipe!!

SIDEBAR:  Let this fully cool down before cutting it.  Can be served at room temp, cold, or lightly heated. GREAT dish on a buffet.




palmsunday16 044I get excited many times during the year in anticipation of a Holiday or Celebration and the foods that are part of that season, day, or time.  One of my most favorite is the annual Catholic celebration of the Feast of St.Joseph which Southern Italian culture has created a beautiful day of Springtime foods only eaten on March 19.  San Giuseppe is especially  revered in Sicily where he is one of their most beloved patrons.  Huge Celebrations in all the towns and homes flow out into the streets and special savory and sweet foods are made.  No where in Italy is this celebration as exhuberant as in Sicily, but don’t worry, the rest of Italy celebrates it with many different sweet and savory treats as well  This post deals with my most favorite of them all, the SFINGI DI SAN GIUSEPPE.  Sfingi is a term meaning a fried sponge of dough.  Sfingi are also the name for what people in Naples called Zeppole.  However….when the talented Sicilian pastry makers started immigrating to the USA in the late 1800’s and early 1900’s some things made some changes.  I have no idea why or how this happened because at St.Joseph’s time all Italian Pastry shops made 2 types of “St.Joseph’s Pastry”. They are now sold from the beginning of Lent thru Easter with peak production on and about March 19.  The two types are the Sicilian Sfingi which has morphed into a large, sometimes oversized cream puff, baked then filled with a Ricotta Cannoli Cream.  The top of the Cream puff is placed back on and a then a rosette of Cannoli cream added.  To this crushed pistachio or nuts, candied cherry and orange peel are added.  Crowned with powdered sugar.  The other pastry is from Naples, and is called the ZEPPOLE DI SAN GIUSEPPE.  Using a pastry bag and a rosette tip a circle of the cream puff dough is piped out then slid into hot oil and fried.  It’s split and a Vanilla Italian Pastry Cream (Crema Pasticceria) is added to the center, The top is placed on it and a rosette of the cream topped with a sour cherry (Amarena) goes on to finish it.  Both are amazing.  But so strange that the formerly fried SFINGI is now the baked one.  Whatever.  All delicious.  This is a dish that my mom made.  She loved making cream puffs.  She filled them with all sorts of fillings, puddings, whipped cream, italian creams, ricotta cream, chocolate cream.  But for San Giuseppe she made the Sicilian sfingi (she was not Sicilian!) and I watch intently as she went thru each step.  Let’s push this even further as in Palermo they leave the top off, sort of a Sfingi on the Half Shell.  These are the ones I”m showing you here.  Let’s go into the kitchen and bake!!!

First, you need to make the filling.  CREMA DI RICOTTA SICILIANA



1/4 tsp. ground cinnamon or one very very very SMALL drop of Cinnamon Oil.

3 tbs. fine chopped CITRON

2 tbs. small semi sweet CHOCOLATE CHIPS










Preheat your oven to 450 degrees F.  Bring a cup of water to a boil.  Add the butter or shortening and the salt.  Stir until the butter/shortening is melted and comes back to the boil.  Lower the heat and gently add all the flour in at once and keep stirring with a wooden spoon until the flour leaves the sides of the pan.  Remove from the heat.  Now add one egg and beat into the hot mixture until it’s fully incorporated.  Do the same with the next two eggs beating thoughroughly after each egg addition.  Place a parchment sheet on a baking pan.  PLace the mixture in a pastry bag and press out a mound about 2 inches wide.  Or form the same with tablespoons.  Bake for 20 minutes in the hot oven.  Then lower the temperature to 350 degrees F and bake for an additional 20 minutes.  Remove from oven and cool on racks. When cool slice in half.. Remove any wet dough from the inside it there is any.   Fill each 1/2 with the Ricotta cream.  Top with a candied cherry, slice of candied orange peel and some crushed Pistachio nuts.  Chill for 2 hours before serving.  Makes about 1 1/2 doz.   BUONA FESTA DI SAN GIUSEPPE!!!




IMG_4685More meatballs…can one ever have too many meatball recipes?  Imagine a world where instead of eating the same meatballs at every cocktail party, you know….the frozen bag of balls added to a slow cooker with Ketchup and Grape Jelly….those ones or added to brown gravy..those ones too? Imagine if there were different meatballs..all the time. A world of so many meatball recipes and styles you could eat a different one every day of the year.  That’s my goal.  To give the home cook ideas to move out of the same old same old.  Ok, sounding harsh here maybe but not my intent.  Variety.  Mix it up.  Like getting new clothes or a hair cut.  Bringing a fresh idea to a food type that everyone loves especially at parties.  I created this meatball recipe for a party where they wanted sausage and peppers but didn’t want big  links, or the rolls, or slices, or the mess associated with eating Sausage and Peppers at a party.  An appetizer party where everything is small, compact and can be juggled with a drink in one hand and a small plate in the other. Thinking outside of the old box.  I thought…put all the components of the Sausage and Peppers and Onions dish into a meatball.  There.  Done.  Easy.  The chopping of the peppers and onion and the rolling of the balls might be the most work involved.  Not sloppy.  Compact.  East to handle AND DELICIOUS. Get the flavor of a serving of Sausage and Pepper in a small meatball.  Are you excited? I’m excited.  Let’s go into the kitchen together and get this party started!!













Add olive oil , about 2 tbs to a wide skillet and when the oil is heated add the onions and peppers.  You will need some patience here, this is not a quick saute’.  Instead your really “sweating” the peppers and onions to slowly soften them.  Season with just a small bit of salt.  Shake them a few times to prevent them from getting crisp or brown on one side.  When they are soft, about 10 minutes into it, add the garlic and let this cook for about 3 minutes.  Now add the wine. and let this cook until the wine is just about evaporated.  Move off the heat and let this mixture cool.  Pour the heavy cream over the breadcrumbs and let them hydrate.  Takes about 5 minutes.  Now add that to all the other ingredients (including the peppers and onions)  and gently blend well. Let this mixture sit for 20minutes covered in the fridge.  Now form into small balls and fry them on all sides for at least 10 minutes.  Break one open to make sure it’s cooked thru.  Makes about 25-30. Serve on toothpics, or pics on the side.  You can also use a longer pick and do a meatball and a small ball of mozzarella for a party platter.  Or you can freeze or refrigerate for use later.  They reheat wonderfully on a lightly oiled sheet pan.  Sausage and Peppers without the mess…serve a few in an Italian Roll..delicious!!  See folks, so many ways to cook a dish….be creative, have fun, Happy Cooking!!




christmas2015 154BROCCOLI DI RABE aka BROCCOLI RABE, Rapini, Brucculi di Rape, Friarielli, Broccolini…a family of similar bitter broccoli greens loved by Southern Italian. On  Italy’s southern Eastern coast it’s Cima Di Rape…a type of Turnip Green, but they all have the same earthy, minerally, bitter and broccoli like undertone.  Some people are always asking, “How do you make them Less bitter?” Well, here’s my answer.  Use Spinach. If you don’t like that Southern Italian taste for Bitter things, this isn’t your vegetable but you can always make any broccoli rabe recipe with a host of the mild greens, especially in the winter.  Consider Swiss Chard, Escarole, Spinach, Mustard Greens (ok, maybe not, they have a nice bite to them too..but expand the greens you cook with. Not only are the very nutritious for you but they are generally dirt cheap.)  The key to this BROCCOLI RABE AL FORNO is getting the Rabe soft.  This is a BISCOTTO dish, meaning it’s cooked twice.  Once to soften rabe. Then again in a baking pan with the breadcrumb topping.  I promise you once you taste this you’ll be making it again and again.  Let me just point out that your kitchen repetoire should NEVER be “ONE” of any dish.  In my years of blogging and posting on Social Media the most common comment when I post a dish like this is  “that’s not how I make it”, or “I make it like my mom did” or “I didn’t know it could be made any other way”.  There is no “ONE” Broccoli Rape recipe.  There’s always the most popular, garlic, olive oil, peperoncino, maybe a piece of anchovy, ok, or not..simma down…salt and the rabe…finished with water, or wine, or stock then eaten as is or with sausage and cavatelli or orecchiette. Most foods enjoy a host of ways to make them.   I chop Broccoli Rabe into Minestrone, roll it in a stuffed bread, pair it with beans, use it to stuff rollatini (get the picture??) or BAKE IT AND LET’S DO IT NOW!! ANDIAMO ALLA CUCINA (off to the kitchen we go).

TIME: 2 HOURS               SERVES : 4


2 Fresh Heads of Broccoli Rabe, taking about 1 1/2 inches off the bottom, rinsing then drying between a few paper towels.

1/8 cup OLIVE OIL

8 GARLIC CLOVES, mince 3 of them. leaving 5 whole.


1 ANCHOVY FILET (oh, you like them?  add 2, no? you don’t? add none)



4 TBS. TOASTED PLAIN BREADCRUMBS *in a hot dry pan, gently toast the breadcrumbs just until they START to turn color. They will go from untoasted to BURNT in a NY Minute, keep shaking the pan). Once they take on some color add them to a bowl.  When they’ve cooled off add 3 tbs. grated Pecorino Romano.  then drizzle with a little olive oil, pinch of salt, pinch of peperoncino or black pepper, your preference. Then reserve for later.


Pre heat oven to 400 degrees F. Oil a medium sized baking pan and lightly coat with some of the toasted breadcrumbs.

Chop the Broccoli rabe into `1 1/2 inch pieces.  This makes it easier to eat out of the baking dish.  In a large heavy skillet or pot, heat the olive oil and add the broccoli rabe and make sure you get all the oil mixed in with it.  Add the garlic (all of it, minced and whole), anchovy and peperoncino.  Cover the pan and let this cook for about 5 minutes. Carefully remove the cover and stir.  Season with salt.  Add the wine..Mix. Cover and let this cook on low for 10 minutes.  Remove the cover and let it cook until the liquid is evaporated. Turn the cook rabe into the baking dish and top with the toasted breadcrumbs. Drizzle with more olive oil.  Bake for 15 minutes or until the crumbs are toasty and browned.  Let is sit out of the oven for at least 5 minutes before serving.  It’s wonderful at room temperature.  It’s a great side dish to seafoods and grilled foods.  Perfect for a buffet table.  That’s another reason I like to chop the rabe smaller than you’d normally serve it.  Easy access, easy to eat.  Hopefully you’re going to add this to your recipe files.  I might just have to make this again today!! HAPPY COOKING!!!



PicMonkey CollageSeasonal dishes, they define our lives.  Whether it’s Thanksgiving Turkey or Candy Canes at Christmas or King Cake at Mardi Gras one can often tell the season by its specialty dishes.   Growing up in a Southern Italian American home there were and still are many dishes/foods that are like a calendar smacking you in the head telling you what Holiday or season you are celebrating. Spring. Primavera (it’s the Italian word for Spring, not just a type of Pasta, lol). Easter. Passover. Just a few holiday/seasons that March into May brings to us and in my home, on Good Friday the traditional family RICOTTA PIES would be prepared and baked post 3:00pm and NOT TOUCHED UNTIL 12:00AM EASTER SUNDAY.  This is maddening, although, we are modern now. The Catholic Church’s first Easter mass is around 4pm on Saturday before Easter so feel free to cut into the pie.  Certainly, you may stick to tradition and wait till that clock changed from night to midnight.

A little history with this pie I’m blogging about, in the old days Lent meant no eggs, no dairy, no meat, no sugar, no NOTHIN!!! Southern Italians devised dishes that were accessible and celebratory for breaking the fast.  Ricotta pies which are known as PIZZE (Pizza is a word for pie…the tomato and cheese one is just another version) are made in both sweet and savory types.  Let’s confuse you further!  Every town and region developed it’s own types of foods..while this confuses many ItalianAmericans because we often think only the way that our family makes something is the right way..there are many versions of all these Easter pies.  Mine comes from my Grandmother’s town of CASTEL BARONIA , PROVINCIA D’AVELLINO not far from Naples.  We call isSWEET PIE, or PIZZA DOLCE and it’s a wonderful baked ricotta pie scented with cinnamon, lemon, orange and anisette.  There are similar pies made in the Avellino area withouth the lemon and orange zest and without the glaze on top.  That glaze is used in baked goods from my Grandfather’s town of Grassano, Provincia di Matera in neighboring Basilicata.  I wonder if Grandma Scaramuzzi’s version melded a few things she picked up from Grandpa’s family.  It’s how recipes evolve but the basic pizza is pure Avellinese.  The crust is a typical PASTA FROLLA, the dough used for many Southern Italian pastry/baked goods.  The first thing we need to do it make the dough. You need time for this, Rome wasn’t built in a day!!


2-1/2 cups SIFTED all-purpose UNBLEACHED flour

-1/4 cup sugar

-1/4 tsp. salt

-1/2 tsp. baking powder

10 Tbs. good  unsalted butter, chilled

1 Xtra Large Egg, beaten

4 Tbsps. milk

Mix all the dry ingredients well.  Cut the butter into a small dice and work it into the dry ingredients until the mix resembles small peas. Now add the egg which you’ve beaten with the milk then add to the flour and butter mixture and stir it all with a fork or wooden spoon until it will hold its shape.  Knead this until it’s smooth then stop. Form the Pasta Frolla into a disk and wrap in “Saran Wrap” or Plastic wrap and into the fridge for 1 1/4 hours.easter16e 021 Don’t get scared, those are disks of pasta frolla for a few pies.

Now we will make the Ricotta filling.

1-1/2 lbs. WHOLE MILK RICOTTA which you’ve drained overnight or earlier in the day in a sieve.  You can also , if available, use the Ricotta which comes in a tin already drained, That’s what I generally use but it’s not available everywhere.

1/2 cup sugar

4 large eggs



3 TBS DICED CITRONeaster16a 009




Beat the eggs, then add the sugar and beat, add the extracts, beat.  Now mix in the Ricotta, cinnamon, the zests, and the citron until smooth.  Cover and refrigerate until ready to fill the pastry.easter16e 006These instructions are for a 9 inch pan.  I double recipe and make it in a larger rectangular.  Up to you.   Lightly butter the pan.  From the Pasta Frolla disk, remove about 1/3 for later.  The remainder you will roll out to about 14 inches and line the buttered 9 inch pan.   Preheat oven to 350 degrees F. You want some of the dough over the sides of the pan.  Press the dough into the sides and then pour in the ricotta mixture.  Roll out the remainder of the dough for the top.   With an egg wash of 2 eggs and 1/8 cup milk brush the rim and then place the top over it.. press the sides to the lid forming a crust and cut away the excess.  Brush the top with the egg wash.  If you truly want a Grandma Scaramuzzi Sweet Pie, turn those bits you just cut off and make a B and a P out of them.  Place them on center of the pie and coat with egg wash.   Place the pan on a baking sheet and bake for 45 minutes to 1 hour.  easter16e 001 What does BP mean?  BUONA PASQUA! Italian for Happy Easter..that makes it a real Grandma memory.  To test for done. use a sharp knife and place in the center going straight into the bottom of the pie.  If it comes out clean, your pie is done. Let this cool for 1 hour to 2 hours.  While it’s cooling it’s time to make the glaze.

1 cup Confectioner’s Sugar

1/2  tsp Lemon Juice

1/2 tsp Orange Juice

1/2 tsp. milk

1/2 tsp. Anisette Extract

1 tsp mixed Lemon and Orange Zest

multicolored “confetti” or non pareils

Mix all except the confetti until you can drizzle it.  cover with wrap until ready to use.

When the Sweet Pie is fully cooled, don’t rush it…make sure it’s cool!! Then simply drizzle the icing over the top making sure to get some into the sides.  You may have more than you need, use it for something else.  After you’ve drizzles add some of the confetti to the top.easter16dc 031 Now here’s some variations…you can do a lattice top  if you like, just cut the top into strips. Nothing at Easter makes me think, remember, and smile about who I am, where I come from, and who loves me almost as much as this does.  Grandma Scaramuzzi and my Mom are right there in the kitchen with me, guiding me as they once did to teach us this pie.  It’s About Easter, about continuity and the cycles of life, rebirth, family, love. About my ItalianAmerican and Southern Italian roots and sharing that with my multicultural family.  It’s fantastic and thanks for letting me share it with you.  easter16dc 030



00vanillenkipferlWIENER VANILLEKIPFERL……a very popular Holiday cookie these are AUSTRIAN VANILLA CRESCENTS.  This type of cookie is made all over the world for the Christmas season and sometimes for special occasions thru the year.  Wedding Cookies, Greek Kourabiedes, American Almond Crescents, the list goes on but at their heart they are a butter cookie made with finely ground nuts in the dough.  The nuts can be almond or walnut.  The butter is always present and in the central European countries the Vanilla Sugar is an ingredient as well.  Simply put, it’s granulated or fine granulated sugar infused with vanilla beans and is very fragrant.  So why am I focusing in on this Viennese version?  Well last Summer I visited Vienna and bought a cookbook, in German, called WEIHNACHTS BACKEREI…translates to CHRISTMAS BAKING.ho15577518_10208099303022724_1310207240_nNice looking book, i had to buy it. Cost 6.75 Euros. One of the recipes is the Viennese crescent.  I made them last Christmas using European butter and they were fantastic, so now I share this with you.  The butter I suggest to really make them over the top delicious is butter from Europe.  A little more costly for sure than U.S. butter but they are after all European butter cookies.  A few European brands are LURPAK, from Denmark, FINLANDIA from Finland, KERRYGOLD, from Ireland.  There’s also the US made in the European style PLUGRA.  They are richer than the usual American butter. If you can’t find them the cookies will still be fantastic!

VIENNESE CRESCENTS                            TAKES: 3 hours                    YIELDS: 48-60

the rezipe
2 cups sifted unbleached flour
2/3 cup sugar
1/4 tsp kosher salt
1 TBS. vanilla sugar
1 TBS pure Vanilla Extract
3 egg yolks or 2 extra large yolks
1 cup Ground Almonds (or ground walnuts)
1 CUP COLD EUROPEAN BUTTER (or good quality U.S. butter)
2 TBS vanilla sugar plus 2 TBS Confectioner’s Sugar for coating
Cream the butter and the sugar, then the eggs, then the almonds and flour.All ingredients are quickly mixed to a smooth dough in your mixer and place in the fridge to chill  for approx. 1 hour. Cut the dough into a small roll of small, coarse pieces, shape them into crescents and place on a  well greased baking tray or baking sheet. I’d use a SILPAT mat if you have them, or lightly greased parchment paper. Bake at 350 degrees F in preheated oven for 12-14 minutes till firm and golden. While still warm roll in the Vanilla sugar and confectioner’s sugar blend.
If you like the taste of Almonds in this, add 1 tsp. Almond Extract while you’re mixing the dough.
 Quantity: about  48-60 piecesbakingnight121915-025bakingnight121915-026
Let fully cool.  Store in air tight tins or in baking tins layered with waxed paper and well wrapped.fulleuropevaca-938Just to show you were I bought the cookbook, this is a roadside scene in the WIENERWALD, or the VIENNA WOODS which lie outside of the city of Vienna, Austria.  A magical land where Wiener Vanillekiperl fall out of the sky!!  Now that you have the recipe you don’t have to wait to take a trip to Austria.  Bring Austria to you own kitchen!!!
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