Donna's Daily Dish
Inspiring people to create every day recipes
Both my daughter and a friend of mine love struffoli. Instead of making the recipe that I've made for years, I tried Lidia Bastianich's recipe that included both orange and lemon zest. For the honey syrup, she adds sugar and water to the honey, heats until it foams and turns a shade darker. This honey syrup clings better to the struffoli and doesn't sink to the bottom of the dish.
I really like the addition of the zest; it adds a lovely nuance to the taste. I now prefer this recipe over my other one. However, we'll have to see what my daughter and friend think. Enjoy!
I recently came across a recipe by Anna Francese Gass on The New York Times cooking webpage for Crispy Lemon Chicken Cutlets with Salmoriglio Sauce. What is Salmoriglio Sauce? It’s a dressing made with olive oil, garlic, lemon juice, lemon zest, salt, peperoncino and fresh parsley. You can dress or marinate poultry or fish with the sauce.
Some salmoriglio recipes use oregano, mint, dill or fennel fronds. The herb they chose is predicated on what they’re serving. While lemon juice is the preferred choice, some Sicilian or Calabrian variations may use vinegar, wine or tomato pulp in place of the lemon juice.
To use up some of the apples I received in my CSA share, I made a “vintage” recipe for Apple Coffee Ring. The last recipe I want to share is for Apple Coffee Ring. I found this recipe in a book from my late mother-in-law called “Grass Roots Cookbook,” by Jean Anderson (©️1977, 1976, 1975 1974.) The recipes in this book are from women across the country with contributions that reflect the flavors of their region. Apple Coffee Ring is from Mrs. Leroy Losey of Yakima County, Washington.
As you can see from the copyright dates, this recipe is old. In fact, after preparing this per the recipe, I found adjustments need to be made. The coffee ring is made with a sweet dough recipe that will make two 12-inch coffee rings. The recipe calls for 4 cups of apple that are peeled and coarsely grated. I would change it from grated to a combination of sliced and chunks and 8 cups of apples (4 cups per coffee ring). The recipe mentions that as the coffee ring rises after filling and shaping, juices will seep out. I decided to sauté the apples in the butter and drain some of the liquid before placing the apples on the dough.
The coffee rings came out great, but definitely needed more apple filling for more of an apple taste and texture. The dough was tender and had just the right amount of sweetness. The recipe is a keeper. Another note on the apples, is that Mrs. Losey used Golden Delicious apples. In 49 years since this booked was published, the variety of apples has exploded exponentially. Unfortunately, I forget the variety that was in my CSA box, but they weren’t Golden’s and they were extremely juicy when I grated them.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners. To receive my quarterly newsletter, click on link below and use “Subscribe” button.