Oranges
Clementines
Apples
Pears
Grapes
Quince
PasteMelon
It is very important that there are at least 13 desserts – also called Les Treize Desserts de Noël. The 13 desserts can vary depending upon tradition.
Tuesday, December 23, 2008
CANDIES
1. Black Nougats – Symbolizing evil - Hard candy made with honey and almonds.
2. White Nougats – Symbolizing good - Soft candy made with sugar, eggs, pistachios, honey, and almonds.
DRIED FRUITS
These four are supposed to symbolize beggars, represented by four religious orders (Franciscans, Dominicans, Carmelite Nuns, Augustinians):
1. Dried Figs
1. Dried Figs
2. Almonds 
3. Hazelnuts or other nuts
4. Dried Grapes
COCA COLA FROSTING
Ingredients
• 1/4 cup powdered cocoa
• 6 tablespoons coca cola or other cola
• 1/2 cup butter
• 3 and 3/4 cup powdered sugar (one 1 lb box)
• 1 cup chopped pecans
• 1 teaspoon vanilla
Coca Cola Frosting Directions
In a medium saucepan, mix together cocoa, cola, and butter. Heat over medium heat until melted then bring to a boil. Remove from heat and add powdered sugar, pecans and vanilla. Stir until blended well.
Let frosting cool until stiff enough to frost cupcakes. I've been know to eat the leftover frosting with a spoon!
Frosting Tip:
This frosting can be used to fill cupcakes if you work quickly. You can fill a pastry bag with the warm frosting and fill your cupcakes. Extra yummy!
For Cupcake Recipes Click here.
• 1/4 cup powdered cocoa
• 6 tablespoons coca cola or other cola
• 1/2 cup butter
• 3 and 3/4 cup powdered sugar (one 1 lb box)
• 1 cup chopped pecans
• 1 teaspoon vanilla
Coca Cola Frosting Directions
In a medium saucepan, mix together cocoa, cola, and butter. Heat over medium heat until melted then bring to a boil. Remove from heat and add powdered sugar, pecans and vanilla. Stir until blended well.
Let frosting cool until stiff enough to frost cupcakes. I've been know to eat the leftover frosting with a spoon!
Frosting Tip:
This frosting can be used to fill cupcakes if you work quickly. You can fill a pastry bag with the warm frosting and fill your cupcakes. Extra yummy!
For Cupcake Recipes Click here.
CUPCAKE GLAZE
Ingredients
• 3 cups powdered sugar
• 4 tablespoons orange juice
• 4 drops red food coloring
Cupcake Glaze Directions
Combine all ingredients in a mixing bowl and stir until smooth. Place a wire rack on a baking pan or over wax paper to catch all of the dripping glaze. Turn all of your cupcakes upside down on the rack so that the bottoms are up.
Spoon the glaze over the bottom of the cupcakes. I even used the spoon to spread the glaze evenly over the bottoms. Dry 5 minutes and repeat.
Let the glaze set for at least 15 minutes before turning over to frost the tops of the cupcakes. I used a white buttercream frosting.
This glaze can be used in any Cupcake, i've tried in Vanilla Cupcake. For Cupcake Recipes Click here.
• 3 cups powdered sugar
• 4 tablespoons orange juice
• 4 drops red food coloring
Cupcake Glaze Directions
Combine all ingredients in a mixing bowl and stir until smooth. Place a wire rack on a baking pan or over wax paper to catch all of the dripping glaze. Turn all of your cupcakes upside down on the rack so that the bottoms are up.
Spoon the glaze over the bottom of the cupcakes. I even used the spoon to spread the glaze evenly over the bottoms. Dry 5 minutes and repeat.
Let the glaze set for at least 15 minutes before turning over to frost the tops of the cupcakes. I used a white buttercream frosting.
This glaze can be used in any Cupcake, i've tried in Vanilla Cupcake. For Cupcake Recipes Click here.
ORANGE ICING
Ingredients
• 1 1/2 cups powdered sugar
• 1/8 teaspoon salt
• 1 tablespoon grated orange rind
• 3 tablespoons soft butter
• 2-3 tablespoons orange juice
Orange Icing Directions
Mix all ingredients together starting with only 2 tablespoons of the orange juice. If frosting is too thick then add the additional tablespoon of orange juice. See Orange Christmas Cupcakes recipe for main dish.
For Cupcake Recipes Click here.
ORANGE CUPCAKE
Ingredients
• 1 3/4 cup cake flour
• 1 cup sugar
• 1/2 teaspoons salt
• 2 1/2 teaspoons baking powder
• 2 large eggs, separated and whites beaten until stiff
• 1 teaspoon vanilla extract
• 1/2 cup orange juice
• 1 stick of butter, softened
Orange Cupcake Recipe Directions
Combine butter, sugar, egg yolks, and vanilla in a mixing bowl. Cream these ingredients together thoroughly.
Mix flour, salt, and baking powder together in a separate mixing bowl. Add dry ingredients to creamed ingredients 1/3 at a time alternating with adding portions of the orange juice to the creamed mixture.
Fold in beaten egg whites. Spoon batter into cupcake liners until 1/2 full.
Bake in a 350 degree preheated oven for 15 minutes or until a toothpick inserted in center comes out clean.
Cool cupcakes completely before frosting with Orange Icing.
• 1 3/4 cup cake flour
• 1 cup sugar
• 1/2 teaspoons salt
• 2 1/2 teaspoons baking powder
• 2 large eggs, separated and whites beaten until stiff
• 1 teaspoon vanilla extract
• 1/2 cup orange juice
• 1 stick of butter, softened
Orange Cupcake Recipe Directions
Combine butter, sugar, egg yolks, and vanilla in a mixing bowl. Cream these ingredients together thoroughly.
Mix flour, salt, and baking powder together in a separate mixing bowl. Add dry ingredients to creamed ingredients 1/3 at a time alternating with adding portions of the orange juice to the creamed mixture.
Fold in beaten egg whites. Spoon batter into cupcake liners until 1/2 full.
Bake in a 350 degree preheated oven for 15 minutes or until a toothpick inserted in center comes out clean.
Cool cupcakes completely before frosting with Orange Icing.
CARROT CAKE CUPCAKE
Ingredients
• 2 cups all purpose flour
• 2 cups all purpose flour
• 2 cups sugar
• 3 cups finely shredded carrots (a food processor is great for this)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 cup vegetable oil
• 4 large eggs
Carrot Cake Cupcakes Recipe Directions
Preheat oven to 350 degrees. Line cupcake pans with paper liners if desired.
Combine all dry ingredients in a large mixing bowl. Mix at low speed for 30 seconds, scraping bowl constantly while mixing. Mix at high speed for 3 minutes, scraping bowl every minute.
Pour batter into cupcake liners until they are 1/2 to 2/3 full.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes in pans then move to wire rack to cool completely.
These Carrot Cake Cupcakes are especially good with a cream cheese frosting.
Carrot Cake Cupcakes Recipe Directions
Preheat oven to 350 degrees. Line cupcake pans with paper liners if desired.
Combine all dry ingredients in a large mixing bowl. Mix at low speed for 30 seconds, scraping bowl constantly while mixing. Mix at high speed for 3 minutes, scraping bowl every minute.
Pour batter into cupcake liners until they are 1/2 to 2/3 full.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes in pans then move to wire rack to cool completely.
These Carrot Cake Cupcakes are especially good with a cream cheese frosting.
See Carrot Cake Christmas Cupcakes Photo above.
DEVIL'S FOOD CUPCAKES
Ingredients
• 2 1/4 cups all purpose flour
• 2 1/4 cups all purpose flour
• 1 2/3 cups sugar
• 2/3 cup baking cocoa
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/4 teaspoon baking powder
• 3/4 cup shortening
• 2 large eggs
• 1 1/2 cups water
• 1 teaspoon vanilla
Devil's Food Cupcake Recipe Directions
Preheat oven to 350 degrees. Line cupcake pans with paper liners.
Combine all ingredients in a large mixing bowl. Mix at low speed for 30 seconds, scraping bowl constantly while mixing. Mix at high speed for 3 minutes, scraping bowl every minute.
Pour batter into cupcake liners until they are 1/2 to 2/3 full.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes in pans then move to wire rack to cool completely.
Frost Devil's Food Cupcakes as desired. These are even good just drizzled with chocolate syrup.
Devil's Food Cupcake Recipe Directions
Preheat oven to 350 degrees. Line cupcake pans with paper liners.
Combine all ingredients in a large mixing bowl. Mix at low speed for 30 seconds, scraping bowl constantly while mixing. Mix at high speed for 3 minutes, scraping bowl every minute.
Pour batter into cupcake liners until they are 1/2 to 2/3 full.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes in pans then move to wire rack to cool completely.
Frost Devil's Food Cupcakes as desired. These are even good just drizzled with chocolate syrup.
See Devil's Food Chrietmas Cupcakes photo above.
ANGEL FOOD CUPCAKE
Ingredients
• 1 1/4 cups all purpose flour
• 1 1/4 cups all purpose flour
• 1 1/2 cups sugar
• 12 egg whites from large eggs ( enough for 1 1/2 cups)
• 1 1/2 teaspoon cream of tartar• 1/4 teaspoon salt
• 1 1/2 teaspoons vanilla extract
METHOD
Preheat oven to 350 degrees. Line cupcake pans with paper liners.
Place egg whites in a large mixing bowl and beat at high speed until egg whites are frothy, approximately 1 minute.
Add cream of tartar, salt and vanilla to egg whites. Mix at high speed until egg whites are almost stiff, approximately 4 minutes.
Add 1 cup of sugar gradually while mixing on low speed. Scrape bowl.
Mix flour and remaining 1/2 cup sugar together and spoon 1/4 of mixture over egg whites, folding gently between each addition.
Pour batter into cupcake liners until they are 2/3 full. Bake for 20 to 25 minutes or until tops are golden brown and cracks are very dry.
Cool cupcakes completely before removing from pan.
METHOD
Preheat oven to 350 degrees. Line cupcake pans with paper liners.
Place egg whites in a large mixing bowl and beat at high speed until egg whites are frothy, approximately 1 minute.
Add cream of tartar, salt and vanilla to egg whites. Mix at high speed until egg whites are almost stiff, approximately 4 minutes.
Add 1 cup of sugar gradually while mixing on low speed. Scrape bowl.
Mix flour and remaining 1/2 cup sugar together and spoon 1/4 of mixture over egg whites, folding gently between each addition.
Pour batter into cupcake liners until they are 2/3 full. Bake for 20 to 25 minutes or until tops are golden brown and cracks are very dry.
Cool cupcakes completely before removing from pan.
See Angel Food Christmas Cupcake photo above.
SPONGE CAKE CUPCAKE
Ingredients
• 1 cup cake flour
• 1 cup sugar
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 6 large eggs, separated
• 2 tablespoons ice water
• 1 teaspoon lemon juice
• 1/4 teaspoon almond extract
METHOD
Before you begin mixing these low fat cupcakes, warm your oven to 325 degrees and line cupcake pans with liners.
Place ice water in bowl with egg yolks. Set aside.
In a separate bowl, beat egg whites until just frothy. Add cream of tartar and continue beating until stiff. Set aside.
Beat egg yolks until they are lemon colored. Add sugar to beaten egg yolks gradually and mix until well blended. Fold flour and salt into egg yolks 1/3 at a time making sure to incorporate the flour completely into the egg yolks.
Add lemon juice and almond extract to the egg yolk mixture. Fold egg yolks into the stiff egg whites.
Spoon this easy sponge cake recipe batter into cupcake liners and bake in a preheated oven approximately 20 - 25 minutes or until a toothpick inserted into the center comes out clean.
Cool sponge cake cupcakes completely in the cupcake pans.
See Sponge cake Christmas Cupcake photo above.
BANANA WALNUT CUPCAKE
cupcake batter
• 2 1/2 cups all purpose flour
• 2 1/2 cups all purpose flour
• 1 1/2 cups sugar
• 1 1/4 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup softened butter
• 2 medium ripe bananas (mashed well)
• 1 teaspoon vanilla extract
• 3 large eggs
• 3/4 cup buttermilk
nut topping
• 1 cup packed brown sugar
nut topping
• 1 cup packed brown sugar
• 1/2 cup butter
• 1/4 cup heavy cream
• 1 cup chopped walnuts
cupcake filling
• 1/2 cups sugar
cupcake filling
• 1/2 cups sugar
• 3 tablespoons all purpose flour
• 1/4 teaspoon salt
• 1 cup 2% milk
• 1 large egg, beaten
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• 2 medium, ripe bananas sliced thin
• whipped cream
Banana Walnut Torte Cupcakes Recipe Directions
Preheat oven to 350 degrees. Line cupcake pans with paper or foil liners.
Prepare cupcake topping by combining brown sugar, butter, and cream in a small saucepan over low heat. Stir constantly while heating. Remove from heat as soon as butter melts.
Pour into bottom of liners, evenly dividing the topping mixture. Sprinkle walnuts on top of mixture.out clean.
Prepare cupcake batter by creaming sugar and softened butter in a large mixing bowl. Scrape bowl and add mashed banana and vanilla. Mix for 1 minute on low speed. Add eggs 1 at a time, mixing on low speed for 30 seconds after each addition.
In a separate bow, combine flour, baking powder, baking soda and salt. Stir well. Add half of flour mixture to egg mixture. Mix on low speed for one minute. Add remaining flour mixture and buttermilk. Mix at low speed until just mixed then high speed for 1 minute. Spoon cupcake batter over the topping in cupcake liners. Make sure the batter is even spread over the brown sugar walnut topping. The liners should be 1/2 to 2/3 full.
Bake for 15-20 minutes or until a toothpick inserted in the center of cupcakes comes out clean.
Cool cupcakes in pans for 3 minutes and then transfer to wire rack to cool completely.
While cupcakes are baking, you should prepare the filling. Combine flour, sugar, and salt in a medium saucepan. Over medium heat, add milk slowly, stirring constantly. Continue stirring and heating until mixture starts to boil.
Add approximately 1/4 cup hot mixture to the beaten egg in a separate bowl in order to temper the beaten egg and stir well. Continue stirring milk mixture constantly and add tempered egg to the mixture. Stir and continue cooking until mixture is bubbly.
Remove from heat. Stir in vanilla and butter. Cool 15 minutes at room temperature then refrigerate for at least one hour.
Once the filling and cupcakes are cool, you can assemble your Banana Walnut Torte Cupcakes on individual dessert plates. Carefully remove cupcakes from liners, and place walnut side up on plates.
Cut cupcakes in half horizontally and set aside top half. Spread filling on bottom half of cupcake and top with thinly sliced bananas. Put a small amount of whipped cream on top of banana layer, and carefully replace top of cupcake. Top with remaining filling, bananas, and whipped cream.
If you're feeling very creative, slice cupcakes fo you have 3 cake layers. Top bottom with filling, bananas and whipped cream. Place next cake layer and repeat filling, bananas, and whipped cream. Place last cake layer carefully and top with whipped cream.
Banana Walnut Torte Cupcakes Recipe Directions
Preheat oven to 350 degrees. Line cupcake pans with paper or foil liners.
Prepare cupcake topping by combining brown sugar, butter, and cream in a small saucepan over low heat. Stir constantly while heating. Remove from heat as soon as butter melts.
Pour into bottom of liners, evenly dividing the topping mixture. Sprinkle walnuts on top of mixture.out clean.
Prepare cupcake batter by creaming sugar and softened butter in a large mixing bowl. Scrape bowl and add mashed banana and vanilla. Mix for 1 minute on low speed. Add eggs 1 at a time, mixing on low speed for 30 seconds after each addition.
In a separate bow, combine flour, baking powder, baking soda and salt. Stir well. Add half of flour mixture to egg mixture. Mix on low speed for one minute. Add remaining flour mixture and buttermilk. Mix at low speed until just mixed then high speed for 1 minute. Spoon cupcake batter over the topping in cupcake liners. Make sure the batter is even spread over the brown sugar walnut topping. The liners should be 1/2 to 2/3 full.
Bake for 15-20 minutes or until a toothpick inserted in the center of cupcakes comes out clean.
Cool cupcakes in pans for 3 minutes and then transfer to wire rack to cool completely.
While cupcakes are baking, you should prepare the filling. Combine flour, sugar, and salt in a medium saucepan. Over medium heat, add milk slowly, stirring constantly. Continue stirring and heating until mixture starts to boil.
Add approximately 1/4 cup hot mixture to the beaten egg in a separate bowl in order to temper the beaten egg and stir well. Continue stirring milk mixture constantly and add tempered egg to the mixture. Stir and continue cooking until mixture is bubbly.
Remove from heat. Stir in vanilla and butter. Cool 15 minutes at room temperature then refrigerate for at least one hour.
Once the filling and cupcakes are cool, you can assemble your Banana Walnut Torte Cupcakes on individual dessert plates. Carefully remove cupcakes from liners, and place walnut side up on plates.
Cut cupcakes in half horizontally and set aside top half. Spread filling on bottom half of cupcake and top with thinly sliced bananas. Put a small amount of whipped cream on top of banana layer, and carefully replace top of cupcake. Top with remaining filling, bananas, and whipped cream.
If you're feeling very creative, slice cupcakes fo you have 3 cake layers. Top bottom with filling, bananas and whipped cream. Place next cake layer and repeat filling, bananas, and whipped cream. Place last cake layer carefully and top with whipped cream.
See Banana Walnut Christmas Cupcake above.
RED VELVET CUPCAKE
Ingredients
• 2 1/2 cups all purpose flour• 2 cups sugar• 1/2 cup baking cocoa (powdered)• 1 teaspoon baking powder• 1/4 teaspoon salt• 1 teaspoon baking soda• 2 sticks butter at room temperature• 5 large eggs• 1 cup buttermilk (see note at bottom)• 1 teaspoon vanilla• 1 teaspoon red food coloring
Red Velvet Cupcake Recipe Directions
Combine flour, cocoa, baking powder, baking soda and salt in a mixing bowl. Sift dry ingredients three times.
Cream together butter and sugar until light and fluffy. Add eggs one at a time, making sure to beat well after each egg.
Add 1/4 of dry ingredients to creamed mixture then approximately 1/4 of buttermilk alternating until mixed well. Mix in vanilla and food coloring.
Fill lined cupcake pans 1/2 full of red velvet batter. Bake in a preheated 350 degree oven for approximately 20 minutes or until a toothpick inserted in the center comes out clean.
Cool cupcakes in pans for 5 to 10 minutes then remove from pans. Cool completely on wire racks before frosting.
NOTE: If you don't happen to have buttermilk on hand you can try this simple substitution. Place one tablespoon of lemon juice or white vinegar in an empty one cup measuring cup. Fill with milk to 1 cup. Let stand for 5 minutes then use in any cake recipe that calls for buttermilk.
cupcake Tip:
Some people may argue that there is no need to sift flour these days since most flours are sifted prior to packaging. With these particular cupcakes, it is best for the texture of the cupcakes to do the sifting as directed. The sifting also allows the dry ingredients to be thoroughly mixed before proceeding to the additional steps.
See Red Velvet Christmas Cupcake above.
CHOCLATE CUPCAKE
Ingredients
• 2 cups all purpose flour
• 2 cups all purpose flour
• 2 cups sugar
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda• 1/2 cup shortening• 3/4 cup water• 2 large eggs• 3/4 cup milk• 1 teaspoon vanilla• 4 ounces melted unsweetened baking chocolate
Chocolate Cupcake Recipe Directions
Preheat oven to 350 degrees. Line cupcake pans with paper liners.
Combine all ingredients into large mixing bowl. Mix at low speed for 30 seconds, and scrape bowl. Mix at high speed for 3 minutes.
Fill liners 1/2 to 2/3 full of batter. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely.
Frost when chocolate cupcakes are completely cool.
Chocolate Cupcake Recipe Directions
Preheat oven to 350 degrees. Line cupcake pans with paper liners.
Combine all ingredients into large mixing bowl. Mix at low speed for 30 seconds, and scrape bowl. Mix at high speed for 3 minutes.
Fill liners 1/2 to 2/3 full of batter. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely.
Frost when chocolate cupcakes are completely cool.
See Christmas Choclate Cupcake photo above
VANILLA CUPCAKE (SANTA CLAUS CUPCAKE)
Ingredients
• 2 1/4 cups all purpose flour
• 1 1/3 cups sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1 cup milk
• 1 teaspoon vanilla
• 2 large eggs
Easy Cupcake Recipe Directions
Preheat oven to 350 degrees. Line cupcake pans with paper liners.
Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add shortening, milk, and vanilla. Beat for 1 minute on medium speed. Scrape side of bowl with a spatula.
Add eggs to the mixture. Beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 1 minute 30 seconds until well mixed.
Spoon cupcake batter into paper liners until 1/2 to 2/3 full.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes in pans then remove and place on wire racks to cool completely.
Once cupcakes are completely cooled, frost with your favorite frosting recipe or decorate as you desire.
• 2 1/4 cups all purpose flour
• 1 1/3 cups sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1 cup milk
• 1 teaspoon vanilla
• 2 large eggs
Easy Cupcake Recipe Directions
Preheat oven to 350 degrees. Line cupcake pans with paper liners.
Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add shortening, milk, and vanilla. Beat for 1 minute on medium speed. Scrape side of bowl with a spatula.
Add eggs to the mixture. Beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 1 minute 30 seconds until well mixed.
Spoon cupcake batter into paper liners until 1/2 to 2/3 full.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes in pans then remove and place on wire racks to cool completely.
Once cupcakes are completely cooled, frost with your favorite frosting recipe or decorate as you desire.
This is by far the easiest idea for Christmas cupcakes. Simply prepare your favorite cupcake recipe, frost with white, red, or green frosting, and top with red and green sprinkles. Instant SANTA CLAUS CUPCAKE is ready!
Homemade Marshmallows
One of the things I would never have thought of making at home is a marshmallow. It comes from a bag, it looks kind of artificial, how could it be made anywhere other than in a factory? Or worse, a laboratory?
But I recently read about homemade marshmallows (in her Bon Appetit article, Molly Wizenberg has the same factory comment), helped make some homemade marshmallow fluff, and yesterday a coworker brought in homemade marshmallows. They taste fresh, not artificial, don't look factory made and yet don't look homemade at all.
Here's the article in Bon Appetit: www.bonappetit.com/magazine/2008/07/cooking_life_fluff_piece as well as the recipe: http://www.bonappetit.com/magazine/2008/07/homemade_marshmallows
But I recently read about homemade marshmallows (in her Bon Appetit article, Molly Wizenberg has the same factory comment), helped make some homemade marshmallow fluff, and yesterday a coworker brought in homemade marshmallows. They taste fresh, not artificial, don't look factory made and yet don't look homemade at all.
Here's the article in Bon Appetit: www.bonappetit.com/magazine/2008/07/cooking_life_fluff_piece as well as the recipe: http://www.bonappetit.com/magazine/2008/07/homemade_marshmallows
Brociolone o Falsomagro
The brociolone, also said falsomagro is a dish of meat that is tipical of the traditional cuisine of Palermo, spread thereafter throughout Sicily (with variations).
Prepared for the most important feasts, and generally is on our dinner tables for Christmas or New Year.It is a dish that rises during the Aragonese domain, but that was already present during the previous Angevin domain.
His name, in Sicilian dialect "farsumagro" which has become Italianized falsomagro, comes from the French " farci de maigre ", stuffed of lean. This name was erroneously interpreted as "false lean".The story of this dish is interesting because in some ways is an anomaly in our kitchen, showing once again, the imagination and great culinary art of the "Monsù" in make rich some dishes originally poor.
The meat is not a typical specialties of the cuisine of Palermo, because there were not(and there are not) rich pastures, and oxen were used mainly to plow the land. So the meat was fibrous and hard. Thus the Monsù enriched the meat with these tasty fillings, to make them tasty for the table of French nobles.
As I have said there are many variations, this recipe is one of the more traditional.
Ingredients:
A single slice of beef around 800gr, so having a thickness of 1 cm, 200 gr of mortadella, salami 200 gr, 100 gr of fresh caciocavallo cut into pieces (or provola), 400gr breadcrumbs, 50 gr of grated caciocavallo, onion, raisins, pine nuts, parsley, 4 boiled eggs, 1 bottle of tomato sauce, 1 glass of red wine, frozen peas, oil , salt and pepper.
Preparation:
Fry half chopped onion in olive oil . Extinguish the fire, add the bread crumbs, grated cheese, raisins previously soaked in water, pine nuts, parsley, salt, pepper and olive oil in abundance, salami and fresh caciocavallo cubes. Make a soft dough.
Flesh fly, add salt and pepper, if you want you can put the butter. Lay the slices of mortadella (alternatively you could use the mortadella into pieces to the stuffing). Distribute the compound previously prepared, creating a sort of central sulcus and add the boiled eggs. Wrap and tie well with kitchen twine.
Bake in a pan uncovered over low heat, with oil and onion previously sliced, mix occasionally. This proceeding is said inPalermo 'ngranciare.
When the onion is soft, pour the wine and let evaporate. Then add the tomato sauce and cook over low heat, being careful if the sauce is too dense.
When is cooked remove from sauce the brociolone , wait when is cool, unlinking, cut sliced not too thin and put it on a platter scope.
Add the peas into the sauce, cook for about 10 minutes. Pour the sauce over the slices of brociolone.
Strawberries in a glass
I took a few biscuits and soaked in whiskey added a little butter. Placed in a freezer. Then I made a white chocolate mousse and let set . I added strawberries and crushed biscuit and some brown sugar and topped with whipped cream.
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