"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Cassatine alla Siciliana Recipe

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This recipe for Cassatine alla Siciliana, by , is from Mother's Day Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Monday, May 5, 2008


For filling:
1- 15oz. container of ricotta
1 square of bitter chocolate, chopped
1 Tbsp. minced citron
4 Tbsp. confectioners' sugar
1/2 tsp. almond extract
2 Tbsp. grated orange rind
1 tsp. grated lemon rind
For pastry:
1/2 c. softened butter
2 Tbsp. hot water
2 Tbsp. light red wine
1/2 tsp. vanilla
1 egg yolk
1 1/2 c. flour
1/2 tsp. salt
1 tsp. lemon juice

Mix all ingredients for the filling and refrigerate until ready to use. Prepare the pastry: Place in a bowl the butter, pour over it, the water, red wine and vanilla and beat the ingredients until they are creamy; beat in the egg yolk. Resift flour with baking powder and salt. Combine the creamed mixture with the dry ingredients and stir them until they form a smooth ball. Cover dough and chill until firm. Roll it 1/8" thick and cut into 2 1/2" rounds or squares. Place in center of each round 1 teaspoonful or more of the filling. Brush the edges of the rounds lightly with water. Fold dough over into crescents. Fry in deep oil until golden color. Drain on a paper towel and serve sprinkled with confectioners' sugar.

Personal Notes:
Personal Notes:
These may also be baked in a preheated oven at 450. for about 15 minutes, brushing tops of the turnovers with 1 egg yolk diluted with 2 Tbsp. of cream.




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