Sunday, December 23, 2007
Thursday, December 13, 2007
Dog Friendly Ski Resorts Ny
Crunchy Almonds and Hazelnuts
join in! 'I am pleased at the "Celebration of Dining" by Grace and Cocò .
Having little time last night returning from work, I decided to make this crisp, easy to prepare and ideal for this holiday season.
Ingredients:
100 gr. peeled and toasted almonds, 100 gr. peeled and toasted hazelnuts, 200 gr. of sugar, half a teaspoon of cinnamon powder.
Preparation:
Chop nuts and mix it with cinnamon powder. In a saucepan melt sugar over a low heat, stirring with a wooden spoon, when it begins to color add dried fruit and cook for a few more minutes, stirring constantly to cover it all with the caramel, being careful not to let it burn. Pour the mixture onto a cutting board covered with wax paper and a spatula livellatelo height of about one centimeter (I've used to flatten the bottom of a glass) and let it cool for a few minutes, when it is still soft, cut with a sharp knife into pieces the size you want and let it cool. Keep the crisp in a jar sealed to chisura.
join in! 'I am pleased at the "Celebration of Dining" by Grace and Cocò . Having little time last night returning from work, I decided to make this crisp, easy to prepare and ideal for this holiday season.
Ingredients:
100 gr. peeled and toasted almonds, 100 gr. peeled and toasted hazelnuts, 200 gr. of sugar, half a teaspoon of cinnamon powder.
Preparation:
Chop nuts and mix it with cinnamon powder. In a saucepan melt sugar over a low heat, stirring with a wooden spoon, when it begins to color add dried fruit and cook for a few more minutes, stirring constantly to cover it all with the caramel, being careful not to let it burn. Pour the mixture onto a cutting board covered with wax paper and a spatula livellatelo height of about one centimeter (I've used to flatten the bottom of a glass) and let it cool for a few minutes, when it is still soft, cut with a sharp knife into pieces the size you want and let it cool. Keep the crisp in a jar sealed to chisura.
Note:
you like you can do with just the crunchy almonds, hazelnuts or peanuts.
you like you can do with just the crunchy almonds, hazelnuts or peanuts.
Sunday, December 9, 2007
Chevy Silverado Rims And Tires
Struffoli
Ingredients:
400 gr. flour, 4 eggs, 30 gr. butter, 1 tablespoon sugar, 1 pinch of salt, 1-2 tablespoons anise liqueur or brandy, grated rind of half lemon and half orange untreated, a pinch of baking soda.
Per la decorazione:
500 gr. di miele, 150 gr. di cedro e scorzette di arancia candite a pezzettini, confettini bianchi cannellini, confettini colorati e confettini argentati, frutta candita a pezzi e ciliegine candite, olio per friggere.
Preparazione:
mettete la farina a fontana sulla spianatoia e al centro rompete le uova, aggiungete il cucchiaio di zucchero, il cucchiaio di liquore, il burro, un pizzico di sale, il pizzico di bicarbonato e la scorza grattugiata del limone e dell'arancia. Amalgamate il tutto e lavorate bene la pasta, formate una palla, copritela con un canovaccio e fatela riposare per circa un'ora. After this time take the dough, taglietela into small pieces, consisting of the loaves as thin as a pencil and cut all into small pieces, sprinkle with a little flour to prevent them from attacking each other. Put a pot on the fire high and wide with the oil and let it warm up, when the struffoli fry a few at a time put them in a sieve and shake to remove excess flour. Fry a few at a time over a medium flame, making sure the oil temperature because it can form a froth coming out of the pot, if it happens immediately moved the pot from the flame to lower the temperature during frying, I recommend that you change at least one or two Sometimes the oil. Be careful cooking, struffoli must have a light golden color otherwise harden, gradually remove them from the oil with a slotted spoon and place it on a plate with paper towels. In another saucepan heat the honey at a low temperature until it became a light amber color and the foam will completely disappeared, taking care not to burn, when it is ready pour struffoli and mix with a wooden spoon , add the citron and candied orange peel into small pieces and mix together until the struffoli will all be covered with honey. Pour at once onto a round plate, with wet hands, form a honey bun and hot to your own taste with sweets, the cherries and bits of candied fruit.
Notes:
I recommend to them a few days before, taking care to wrap them in a sheet of cellophane, struffoli remain well preserved for more than a week and in 'Waiting become even more good.
In the picture I used half of the ingredients.
400 gr. flour, 4 eggs, 30 gr. butter, 1 tablespoon sugar, 1 pinch of salt, 1-2 tablespoons anise liqueur or brandy, grated rind of half lemon and half orange untreated, a pinch of baking soda.
Per la decorazione:
500 gr. di miele, 150 gr. di cedro e scorzette di arancia candite a pezzettini, confettini bianchi cannellini, confettini colorati e confettini argentati, frutta candita a pezzi e ciliegine candite, olio per friggere.
Preparazione:
mettete la farina a fontana sulla spianatoia e al centro rompete le uova, aggiungete il cucchiaio di zucchero, il cucchiaio di liquore, il burro, un pizzico di sale, il pizzico di bicarbonato e la scorza grattugiata del limone e dell'arancia. Amalgamate il tutto e lavorate bene la pasta, formate una palla, copritela con un canovaccio e fatela riposare per circa un'ora. After this time take the dough, taglietela into small pieces, consisting of the loaves as thin as a pencil and cut all into small pieces, sprinkle with a little flour to prevent them from attacking each other. Put a pot on the fire high and wide with the oil and let it warm up, when the struffoli fry a few at a time put them in a sieve and shake to remove excess flour. Fry a few at a time over a medium flame, making sure the oil temperature because it can form a froth coming out of the pot, if it happens immediately moved the pot from the flame to lower the temperature during frying, I recommend that you change at least one or two Sometimes the oil. Be careful cooking, struffoli must have a light golden color otherwise harden, gradually remove them from the oil with a slotted spoon and place it on a plate with paper towels. In another saucepan heat the honey at a low temperature until it became a light amber color and the foam will completely disappeared, taking care not to burn, when it is ready pour struffoli and mix with a wooden spoon , add the citron and candied orange peel into small pieces and mix together until the struffoli will all be covered with honey. Pour at once onto a round plate, with wet hands, form a honey bun and hot to your own taste with sweets, the cherries and bits of candied fruit.
Notes:
I recommend to them a few days before, taking care to wrap them in a sheet of cellophane, struffoli remain well preserved for more than a week and in 'Waiting become even more good.
In the picture I used half of the ingredients.
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