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Artango is making life easier for us by serving food that is going to make all of us happy. Add to that the bonus that we don’t have to cook, or clean up, and we’re all going to split the bill, so it’s actually a very economical way to enjoy each other’s company. On Thanksgiving Day, […]

The post Artango’s Thanksgiving Dinner Will Please the Norbert in Your Life appeared first on Dining Chicago.

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The post Sneak Peek: The Darling Also Has a Little of the, Um, Daring appeared first on Dining Chicago.

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The post What Food Pairs with Scotch Whisky? At Chicago’s SideDoor, Lots! appeared first on Dining Chicago.

Nov 01, 2018 09:15 PM
Zeppole di San Giuseppe
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Zeppole di San Giuseppe
Zeppole di San Giuseppe are Southern Italian pastries traditionally served for the feast of St. Joseph on March 19, a holiday that often gets undeservedly lost amid all the foofaraw of St. Patrick’s Day, a pity because St. Joe’s Day offers much better food.
Prep Time

40 min
Cook Time:

60 min
Serving

4
Main Ingredient
sugar
Ingredients
  • Pastry shells:
  • 1 cup water
  • 3 tablespoons butter
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 eggs
  • Filling:
  • 6 egg yolks
  • 3/4 cup superfine sugar
  • 1/3 cup all-purpose flour
  • 1/2 ounce cornstarch
  • 2 1/4 cups whole milk
  • 1 tablespoon dark rum
  • 1 teaspoon orange zest
  • 1 1/2 teaspoons vanilla extract
  • 2 cups whipping cream, whipped
  • Powdered sugar for garnish
  • Dark cherries for garnish
 
Category: Desserts
Directions

Make the pastry:

  • Preheat the oven to 425 degrees.
  • In a saucepan, boil the water with the butter, salt and sugar.
  • Add the flour all at once and cook over low heat, stirring with a wooden spoon until the mixture pulls away from the sides without sticking.
  • Remove from the fire and beat in the eggs one at a time, beating well after each addition.
  • Let cool.
  • Line a sheet pan with baking paper.
  • With a pastry bag fitted with a large star tip, pipe the dough into puffs on the sheet.
  • Bake for 5 minutes.
  • Turn the oven down to 350 degrees and bake for approximately 10 minutes more or until golden brown.
  • Remove and let cool.

Make the filling:

  • Beat the yolks with the sugar until very light.
  • Add the flour and cornstarch to the yolk mixture.
  • In a large saucepan over medium heat, bring the milk to a boil slowly, and add the yolk mixture while beating until smooth.
  • Over low heat, cook until thickened, stirring all the time.
  • Remove from heat and add the rum, orange zest and vanilla.
  • Let cool completely and fold in the whipped cream.

Fill:

  • Split the pastries and hollow them out; fill and put the tops back on.
  • Dust with powdered sugar.
  • Top with cherries.

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