Ciao cari amici! Hello dear friends!
Here we are together again in my kitchen. Did I mention lately how much I appreciate you all? I also appreciate that a lot of you have spread the word to your friends and family about my website.
Grazie mille! A big thank you!
Last week, I told you about my grandson’s First Communion. Well, it was perfect! The ceremony, the food and, most importantly, the family!
This week, I’d like to talk about Father’s Day. It’s coming up on Sunday and, although my dad and both my husbands have passed away, I still like to honor all the dads out there!
When I was growing up in Italy, dads were the disciplinarians. The moms were famous for saying….”Wait until your father gets home!” if they wanted to scare their misbehaving kids! Lol
My dad, Joe, was very smart and could do just about anything but was a serious and quiet guy. I was intimidated by my dad and, unfortunately, was never able to develop a full emotional connection with him.
In his later years, he used to try to explain that fact by telling a story. But, first, back story.
My family, including my grandparents, lived for a short time in Venezuela. My aunt Leda, dad’s only sister, had married a doctor who had been stationed in the Italian Consulate in Caracas.
Venezuela at that time was a prosperous and beautiful country! It attracted many European immigrants. This was after WW2, when Italy was severely damaged both economically and structurally.
So, my paternal grandparents, my dad, my mom, and my 3 year old brother traveled to Venezuela.
As I shared in my Mother’s Day newsletter, I was not supposed to be born, but I made it to this world anyway. I was born while my family lived in Caracas but, since my mom had the stroke during the pregnancy, my grandma, my mom, my brother and 10 month old me traveled back to Italy. Dad and grandpa stayed back to try and earn more money.
I don’t remember anything about Venezuela, only the stories I’ve been told over the years.
Now, here comes the part about dad’s story….
I grew up without my dad for the first three years of my life. My Uncle Domenic, mom’s brother, was my father figure. We were close and, when I heard my cousin call him papà, I would too.
The day came when my dad and grandpa decided to return to Italy. My mom was obviously excited and kept telling me that dad would be home soon. I was happy as well, but I pictured my uncle coming to visit us again.
When we went to meet my dad at the port, and he tried to hold me, I began screaming in fear! Stranger danger hit, and my dad said I never got over it.
That’s the story he used to explain our relationship. I think it had more to do with him being reserved and strict, as most Italian dads of that time were.
Despite that, my dad was a hardworking, great provider and extremely helpful every time I needed him. I know he loved us very much. It was just hard for him to express it. Old fashioned Italian guys felt that expressing emotions was a weakness, but he always had our backs.
My dad had an extremely sweet tooth. I dedicate this week’s recipe to him: Zeppole di San Giuseppe (St Joseph’s Zeppole), his favorites!
Wishing all dads, father figures, grandfathers and stepdads an amazing Father’s Day! May you be honored and recognized for all you do for your families….and spoiled in the process!
My love and blessings to all of you, my friends. Please come back next week in my kitchen and make sure to share my website with everyone you know!
Bacioni (Big Kisses)!
Nonna Antoinette
ST JOSEPH'S ZEPPOLE
Ingredients:
1 cup of water (250 ml)
2 1/3 c flour (280 gr)
Pinch of salt
1 1/4 sticks butter (150 gr), diced
5 eggs
Directions for Zeppole Dough:
Place water, salt and butter in a medium saucepan over medium flame.
As soon as it begins to boil, add the flour all at once while stirring constantly with a wooden spoon.
Remove from heat as soon as a ball of dough forms.
Allow the dough to cool off.
Add one egg to the dough and stir until the entire egg has been absorbed by the dough.
Continue with the rest of the eggs, one at a time, repeating the process above.
You will end up with a sticky batter.
Place batter in a piping bag with a star shaped tip.
Pipe batter on a parchment paper lined cookie sheet.
When piping, make sure to form a double layer ring shape.
Space zeppole evenly on cookie sheet, leaving enough room to grow between them.
Bake at 400 for 20 minutes.
Reduce heat to 375 and bake 10 more minutes or until golden.
Do not open oven during baking or zeppole will flatten!
Use oven light to check baking progress.
When zeppole are puffy and golden, shut off oven but do not remove them.
Slightly open the oven door (about an inch) and stick a wooden spoon handle in the opening.
That will allow the steam to gently escape without the zeppole being negatively affected by the cold air.
Let the oven totally cool off before removing the cookie sheet.
Once zeppole are cool, slice each in half horizontally.
Fill with chilled Italian pastry cream and cover with top half.
Place a maraschino cherry on each zeppola.
Sprinkle with powdered sugar.
Serve immediately or store them in refrigerator until ready to serve.
Ingredients for Cream Filling:
Crema Pasticcera
1 quart half and half (whole milk can be substituted)
4 eggs
¾ c sugar
1 ¼ c flour
1 tsp vanilla extract
1 1/2 tsp lemon extract
Directions for Cream:
Pour the half and half into a small pan and place on low heat until warm.
Meanwhile, place the eggs, sugar, vanilla and lemon extract in a separate pan. Wisk until well blended. Add sifted flour and continue to whisk until creamy and smooth.
Add 1/3 of the warm milk to the egg mixture while stirring constantly until fully mixed. Repeat this step 2 more times so that all the milk is incorporated.
Place pan back on burner on low heat, stirring the entire time to avoid sticking and formation of lumps.
Bring to a gentle boil (about 5-7 minutes) and cook two more minutes, until the cream thickens to a pudding consistency.
Remove pan from stove and pour the cream into a glass bowl. Immediately cover with plastic wrap (sticking to the top of the cream) to avoid the formation of a “dry skin”.
Refrigerate until needed.
Tips:
If you like your zeppole extra shiny, add a teaspoon of sugar to the water.
Do not add eggs all at once! Make sure to follow the directions for one egg to be completely incorporated before adding the next.
The zeppole dough is very delicate and does not like quick temperature changes while baking. Follow the directions of not opening the oven door and allow to cool off gradually after baking.
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