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Makowiec (Poppy Seed Cake)
RECIPE:
Rinse poppy seeds, scald with hot water and let sit overnight. The next day, prepare dough as for yeast-raised Babka but a little more firm and let it rise. Drain the poppy seeds in a sieve, grind at least three times. Melt butter in a pot, add sugar, poppy seeds, honey, raisins, nuts and candied orange peel and fry a few minutes on a low flame, still mixing. When slightly cooled, add egg whites whisked into a froth and mix. Divide the dough and the poppy seed mixture into three parts. Roll out each part of the dough, lightly sprinkled with flour. Evenly spread poppy seed mixture on the dough, roll up the dough and place in long, app. 18-inch loaf pans. The edges should be tucked under the dough roll. Let the rolls rise in a warm place covered with a towel, then brush with an egg mixed with 1 t. milk. Bake in a moderate oven (360) for 35-40 minutes. Check if ready with a toothpick, which should remain dry. When slightly cooled, take out of the pans and glaze.
INGREDIENTS:
Dough:
1 lb. flour
1 cup sugar
3/4 c. margarine
3 egg yolks
1 c. milk
1 oz. yeast
salt
butter and bread crumbs to grease the cake form
Filling:
1 lb. poppy seeds
1 c. sugar
2 T. honey
1 rounded T. butter
2 egg whites
vanilla sugar
3/4 c. raisins
1 c. chopped walnuts
1 T. finely chopped candied orange peel
Brushing:
1 egg
Glaze:
1 c. powdered sugar
1 T. lemon juice
1-2 T. boiling water
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Perciatelli con la Sarde
(Perciatelli with Sardines: St. Joseph's Pasta)
RECIPE:
In a skillet, heat 4 T. of olive oil, add the celery, onion, and garlic and sauté the mixture over med-high heat until soft. Lower the heat, add the sardines and cook for 3-4 min. Add the tomatoes and olives. Cook the sauce over low heat for 15 min.
Bring 6 qts. water to boil in a large pot. Add the perciatelli and cook until al dente (not mushy). Drain the pasta, add to skillet to coat.
Put pasta in a serving dish and top with 1 1/2 c. toasted Italian bread crumbs. Serve.
INGREDIENTS:
2 3.55-oz. cans sardines in oil, cut in pieces, oil reserved
1 rib celery, minced
1 med. onion, peeled & minced
8 cloves garlic, crushed or sliced
1 16-oz. can Italian plum tomatoes, chopped
1/2 cup Calamata olives, pitted & chopped
1 lb. perciatelli (it just doesn't taste the same w/ spaghetti)
salt & pepper to taste
1 1/2 c. toasted Italian breadcrumbs
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SFINCI (Makes about 24)
1 cup water
3/4 cup of unsalted butter
Pinch of salt
1-3/4 cups flour
6 eggs
Vegetable oil for deep frying
Filling:
1-1/2 lbs. ricotta cheese
1/2 cup sugar
1 tsp. vanilla extract
5 TB. mini chocolate chips
4 TB. minced candied orange peel (optional)
Topping:
Minced pistachio nuts
Bring the water, butter, and salt to a boil in a large saucepan over medium heat. Add the flour and mix vigorously with a wooden spoon for about 5 minutes. The mixture should be very dry and come away from the sides of the pan. Remove from the heat and set aside to cool for about 5 minutes. Begin adding the eggs, one at a time, mixing thoroughly so that each egg is well incorporated. Continue to beat until the dough is very smooth.
Heat the oil in a deep fryer or large deep saucepan to 375 degrees F. Drop spoonfuls of the dough into the oil, a few at a time, with crowding. Cook until golden brown. Drain on paper towels. Cool.
Press the ricotta through a sieve. Combine the ingredients for the filling. Slice the top off the cooled sfinci and fill with the cream. Replace the top and smear with a little of the cream filling. Sprinkle top with pistachio nuts.
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