Tag Archives: dessert

Rosettes

Rosettes

“If you get the knack immediately, these are the easiest and prettiest desserts to make; if you don’t – you are doomed.” – Nicki

rosettes 5

Ingredients:

rosette ingredients

rosettes 6

In order to make the rosettes you must have the “irons”.  These can be purchased in any good house ware store.  Irons come in different shapes and sizes, but I only use the rosette shape, probably because it is the only one I have had for the past 30 years.

Rosettes

Preparation:

Mix all the ingredients well in a small bowl.  Let it stand for five minutes.  Place Crisco (not oil or butter, nothing but Crisco.  I once tried vegetable oil and had to throw them away.   I was not happy, so don’t even try anything but Crisco.  I don’t know why it works so well, but if it was good enough for my mother and it works, it’s good enough for me.) in a deep frying pan.  The Crisco must be very hot and deep enough to submerge the iron to heat it thoroughly.

When the iron is very hot take it out of the Crisco and put it into the batter.  IMPORTANT:  Do not cover the top of the iron with the batter, just up to the rim.  Then dip the batter-covered iron into the hot Crisco.  Hold the handle steady and the batter will fry and the rosette will come off the iron.  They may need a little coaxing with a fork.  Immediately dip the iron back into the batter.  (If the Crisco is hot enough, the iron is hot enough and the gods are with you this will go very smoothly.)  Turn the rosettes when they are golden.  Remove and drain on paper towels.

Place the drained rosettes in a pretty platter, drizzle them with honey and a good dusting of powdered sugar.  They are crisp delights and go well with Asti.

   – Nicki

Peaches in Wine

Peaches in Wine
Peaches in Wine

 

Peaches in Wine   A very simple and good dessert provided you use the right peaches – the kind that drip down your wrist when you bite into them.

  • 2 ripe peaches
  • 2 tsps sugar
  • Enough Chianti to cover

Cut the peaches around the equator and then cut wedges into bite size pieces. Place the pieces in a bowl, sprinkle with sugar and toss. Allow them to sit for 15 minutes and then cover with the wine. Refrigerate and serve when chilled. Serves four.

The Last of the Peaches
The Last of the Peaches

Marsala, etc.

 

My Calabrese grandfather used to have Marsala and an egg for breakfast. He’d just break an egg into a glass of Marsala and drink it without mixing or cooking it.  He didn’t use a cocktail glass either.

Marsala Flip – a drink similar to both zabaglione (see below) and my grandfather’s breakfast.

flip

  •  One whole egg
  • Two ice cubes
  • Three ounces sweet Marsala

Put the ingredients in a blender and mix until smooth and creamy. A flip is a cocktail that’s been around for a long time.  This is a simple version of it. You can also use port or sherry. Add sugar if you’re using something that isn’t sweet i.e. brandy or bourbon.

 

Zabaglione

marsala b

 

  • 6 egg yolks
  • 1 cup sweet Marsala
  • ½ cup sugar

Put all the ingredients in a double boiler and whisk over medium heat until foamy. I use an old fashioned crank egg beater. It’s faster. Serve it hot or cold for dessert  in a cocktail glass as is or with some berries on top.