An Italian Tradition, Struffoli (Honey
Balls)
When my grandparents came
from Naples and landed at Ellis Island in the early 1900s they brought many
recipes with them, but only in their heads. No one brought cookbooks or written
recipes on the boat along with their possessions. A favorite Chrismas treat is
Struffoli, better known as Honey Balls. One Christmas when I was a kid, I
watched my grandmother make them and scribbled down the ingredients as she
sifted and mixed and baked and drizzled. Here's an accurate recipe in English!
Ingredients
Dough:
•2 cups flour, plus extra for dusting
•1 large lemon, zested (about 2 teaspoons)
•1/2 large orange, zested (about 2 teaspoons)
•3 tablespoons sugar
•1/2 teaspoon fine sea salt
•1/4 teaspoon baking powder
•1/2 stick (2 ounces) unsalted butter, cut into 1/2-inch pieces, at room temperature
•3 large eggs
•1 tablespoon white wine, such as pinot grigio
•1 teaspoon pure vanilla extract
•Canola oil, for frying
•1 cup honey
•1/2 cup sugar
•1 tablespoon lemon juice
•1 1/2 cups hazelnuts, toasted (see Cook's Note)
•Vegetable oil cooking spray
•Sugar sprinkles, for decoration
•Powdered sugar, for dusting, optional
Directions
For the dough: In the bowl of a food processor, pulse together 2 cups of flour, lemon zest, orange zest, sugar, salt, and baking powder. Add the butter and pulse until the mixture resembles a coarse meal. Add the eggs, wine, and vanilla. Pulse until the mixture forms into a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Cut the dough into 4 equal-sized pieces. On a lightly floured surface, roll out each piece of dough until 1/4-inch thick. Cut each piece of dough into 1/2-inch wide strips. Cut each strip of pastry into 1/2-inch pieces. Roll each piece of dough into a small ball about the size of a hazelnut. Lightly dredge the dough balls in flour, shaking off any excess. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.). In batches, fry the dough until lightly golden, about 2 to 3 minutes. Transfer to a paper towel-lined plate to drain. (The rested and quartered dough can also be rolled on a floured work surface into 1/2-inch thick logs and cut into equal-sized 1/2-inch pieces. The dough pieces can then be rolled into small balls and fried as above).
In a large saucepan, combine the honey, sugar, and lemon juice over medium heat. Bring to a boil and cook, stirring occasionally, until the sugar is dissolved, about 3 minutes. Remove the pan from the heat. Add the fried dough and hazelnuts and stir until coated in the honey mixture. Allow the mixture to cool in the pan for 2 minutes.
Spray the outside of a small, straight-sided water glass with vegetable oil cooking spray and place in the center of a round platter. Using a large spoon or damp hands, arrange the struffoli and hazelnuts around the glass to form a wreath shape. Drizzle any remaining honey mixture over the struffoli. Allow to set for 2 hours (can be made 1 day in advance). Decorate with sprinkles and dust with powdered sugar, if using. Remove the glass from the center of the platter and serve.
Note: To toast the hazelnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 8 to 10 minutes. Cool completely before using.
Total Time: 4 hr 12 min
Prep: 1 hr 30 min
Yield:8 to 10 servings
Ingredients
Dough:
•2 cups flour, plus extra for dusting
•1 large lemon, zested (about 2 teaspoons)
•1/2 large orange, zested (about 2 teaspoons)
•3 tablespoons sugar
•1/2 teaspoon fine sea salt
•1/4 teaspoon baking powder
•1/2 stick (2 ounces) unsalted butter, cut into 1/2-inch pieces, at room temperature
•3 large eggs
•1 tablespoon white wine, such as pinot grigio
•1 teaspoon pure vanilla extract
•Canola oil, for frying
•1 cup honey
•1/2 cup sugar
•1 tablespoon lemon juice
•1 1/2 cups hazelnuts, toasted (see Cook's Note)
•Vegetable oil cooking spray
•Sugar sprinkles, for decoration
•Powdered sugar, for dusting, optional
Directions
For the dough: In the bowl of a food processor, pulse together 2 cups of flour, lemon zest, orange zest, sugar, salt, and baking powder. Add the butter and pulse until the mixture resembles a coarse meal. Add the eggs, wine, and vanilla. Pulse until the mixture forms into a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Cut the dough into 4 equal-sized pieces. On a lightly floured surface, roll out each piece of dough until 1/4-inch thick. Cut each piece of dough into 1/2-inch wide strips. Cut each strip of pastry into 1/2-inch pieces. Roll each piece of dough into a small ball about the size of a hazelnut. Lightly dredge the dough balls in flour, shaking off any excess. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.). In batches, fry the dough until lightly golden, about 2 to 3 minutes. Transfer to a paper towel-lined plate to drain. (The rested and quartered dough can also be rolled on a floured work surface into 1/2-inch thick logs and cut into equal-sized 1/2-inch pieces. The dough pieces can then be rolled into small balls and fried as above).
In a large saucepan, combine the honey, sugar, and lemon juice over medium heat. Bring to a boil and cook, stirring occasionally, until the sugar is dissolved, about 3 minutes. Remove the pan from the heat. Add the fried dough and hazelnuts and stir until coated in the honey mixture. Allow the mixture to cool in the pan for 2 minutes.
Spray the outside of a small, straight-sided water glass with vegetable oil cooking spray and place in the center of a round platter. Using a large spoon or damp hands, arrange the struffoli and hazelnuts around the glass to form a wreath shape. Drizzle any remaining honey mixture over the struffoli. Allow to set for 2 hours (can be made 1 day in advance). Decorate with sprinkles and dust with powdered sugar, if using. Remove the glass from the center of the platter and serve.
Note: To toast the hazelnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 8 to 10 minutes. Cool completely before using.
Total Time: 4 hr 12 min
Prep: 1 hr 30 min
Yield:8 to 10 servings
Blurb:
A BLOODY GOOD CRUISE is a fun-filled blend of the vampire world and luxury cruises.
Romance author Mona is human. Ship’s doctor Fausto is a vampire. He can never be one of her kind, and she’s afraid to become one of his. As they sail the Mediterranean on a writers’ cruise, the couple is stalked by vampire hunters, and by Fausto’s notorious ex-wife, Lucrezia Borgia. Events force Mona and Fausto to team up with the hunters to capture Lucrezia, but where can they go from there? With Fausto’s friend and Mona’s editor vamping it up and hunters on the loose, can this bloody good cruise have a happy ending?
Excerpt:
Mona forced a dose of cheer through her jangly nerves. Vampire hunters wouldn’=t have the balls to attack Fausto and his friends on this ship. Security was tight. “Well, you’re here, so does that mean you’ve been going out, and aren’t confined to your house any more?”
Fausto shrugged. “Almost. I couldn’t wallow in self-pity forever. And I knew seeing you would make it worthwhile.”
She smiled and gave him a genuine Italian cheek pinch. “I’ll cheer you up, faccia bella, you can count on that. You must feel safe.” She gestured at the tacky duds. “I mean, relatively speaking.”
“Don’t let this scare you, but –” He glanced around over the rims of his shades. Uh-oh. Whenever he said “don’t let this scare you,” it scared her. “I got an ominous message at the doctor's office earlier.”
“What?" She swallowed a lump. “What kind of ominous message?”
He looked away, shaking his head. “Nothing to get alarmed about. The hunters just want me to know they’re here. After the initial jolt wore off, I said, ‘okay, I’m being stalked again.’ But I’m used to it. It doesn’t make me constantly look over my shoulder like in the old days. My family’s murder gave me a reality check. If they want me, they’ll get me. I can’t let it interfere with my work, or what little leisure time I have here. And you shouldn’t either.” He gazed at her adoringly and cupped her cheek. His hand was surprisingly warm. “But you’re still scared. All the blood’s drained out of your face, and not in a good way.”
Purchase links:
Kindle: www.amzn.com/B00ILXYAI6
Paperback: http://amzn.to/1loSASo
The Wild Rose Press: bit.ly/1k8Vlrs
Bio & Author Links:
Diana Rubino’s passion for history and travel has taken her to every locale of her stories, set in Medieval and Renaissance England, Egypt, the Mediterranean, colonial Virginia, New England, and New York. Her urban fantasy romance, FAKIN’ IT, won a Top Pick award from Romantic Times. She is a member of Romance Writers of America, the Richard III Society and the Aaron Burr Association. She lives on Cape Cod with her husband Chris. In her spare time, Diana bicycles, golfs, plays her piano and devours books of any genre. Visit Diana at www.dianarubino.com, www.DianaRubinoAuthor.blogspot.com,https://www.facebook.com/DianaRubinoAuthor, and on Twitter @DianaLRubino.
"The best we can do is tell a likely story." - Plato
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Hope the holidays are as wonderful as you want them to be,
Anita
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Hope the holidays are as wonderful as you want them to be,
Anita
