Saturday, September 10, 2016

Zeppole much?!

Laura and Tony T. were neighbors in Warminster, Pennsylvania.  They were adorable, and smart, and had an amazing desire to stay active creating, and making, and always sharing.  Laura and Tony were Italian.  Beautiful people, they were.  Laura and Tony set the standard for all whom I wanted to be acquainted with for the rest of my days.  I was sixteen years young when I met them.  Laura and Tony were interesting and interested.
Both were extraordinary cooks.  They grew fresh herbs for the pasta and other dishes they would create.  In any given day you could walk into their kitchen and view so many fresh foods, fruits, vegetables, cloves of garlic, fresh loaves of bread on their kitchen work surfaces ready for their next creation, something so delicious, so beautiful that I wanted to never eat another thing, because I wanted that taste to stay in my mouth forever.  On many occasions I could see chicken feet sticking out of the top of a stock pot on the stove, as Laura loved to make her own chicken stock.  Very.fresh.chicken.stock!
In remembering Laura and Tony I made Zeppole today, just like the two of them all those years ago.

Zeppole Recipe
[Italian Donut Holes]

1 stick butter [1/2 cup] room temperature
1/8 c. fresh orange juice
1/8 c. orange liqueur
1/4 tsp. salt
3 Tbsp. sugar
1 c. flour
3 eggs
1 egg yolk
2 tsp. orange zest
vegetable oil for frying

Directions: Cut butter in 1/2 inch pieces. Place butter along with sugar, orange juice, and Orange liqueur in saucepan.  When butter is melted over medium heat, add flour and salt all at once.  Stir with a wooden spoon.  Dough will come together.  Cook 2-3 more minutes.  Take off heat, and place dough in bowl of stand mixer.  Add orange zest.  Mix until steam stops coming off of dough.  Add eggs one at a time and mix each egg thoroughly into dough.  Add egg yolk and blend well.  Place Zeppole dough in storage bag, and refrigerate 30 minutes.  Bring 2 inch deep vegetable oil to 350 degrees. Remove Zeppole dough from fridge after 30 minutes.  Cut corner off of bottom of storage bag.  Drop enough dough from opening in bag into vegetable oil to form 4 inch donut holes.  Fry 3-5 minutes, turning over any Zeppole that do not turn over themselves.  Drain on paper towels.  Mix Zeppole Glaze and toss each Zeppole in glaze until coated and drain on rack until glaze is set.

Zeppole Orange Glaze Recipe

2 c. confectioners sugar
3 Tbsp. fresh orange juice
3 Tbsp. Orange Liqueur
1 tsp. orange zest

Rooney enjoys a fresh subtle breeze and a medium warmth of sunshine on her face as if she is enjoying a favorite memory.  How I wish she could tell me about the memory she is enjoying.  How great would that be?  Rooney could share as I share some of my favorite memories through food, photography, and people on this blog.  I think she is pondering how delicious her snack is going to be after helping Mom with this photo shoot for this blog.  I think we can see on her face how she understands the importance of looking her best for all of us.  Memories and anticipation of new memories provide us with hope and happiness like warm sunshine on our faces and a subtle breeze blowing over us!

Enjoy Zeppole and new memories this week!

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