[Sca-cooks] Hat was favorite cicada lymerics; YAK

[Elaine Koogler]

The Marzipan calizonis recipe actually came from the Santich book on 
Mediterranean cookery.  Here it is:

p. 51:  Pasties of Fine Sugar  (from Rupert de Nola, trans. Vincent Cuenca)

 Take a pound of peeled almonds and grind them dry without adding any 
water or broth so that they become very oily; because the oilier they 
are the better; and then take a pound and a half of well pulverized 
white sugar, and mix it well with the almonds, and when it is all well 
mixed and ground, if it is very hard soften it with a little rose water, 
and when the mixture is softened a little grind a little ginger over it, 
at your discretion, well ground; and then take dough which should be of 
flour, and knead it with good eggs and sweet oil which should be fine, 
and from this dough make little cakes or small pasties or crusts and 
fill them with the aforementioned mixture, and then put a casserole on 
the fire with very good sweet oil, and when it boils, put these little 
pasties in and cook them until they turn yellow like gold, and when you 
take them out sprinkle thinned honey over them, and sugar and cinnamon 
over the honey.

Redaction from Original Mediterranean Cuisine, by Barbara Santich:

1/2  cup almonds, ground, blanched
1 1/2   cups sugar
1/4  teaspoon rose water
1/4   teaspoon ginger
1  cup flour
1   each egg
1   tablespoon olive oil
1 1/2   tablespoons water
oil for frying
caster sugar (Super or Very fine sugar)
cinnamon
honey

 Combine almonds, sugar, rosewater and ginger in food processor and 
blend well (if the almonds are freshly ground the mixture should start 
to hold together). Meanwhile make a soft pastry with flour, egg, olive 
oil and water, knead lightly and roll out thinly. Cut into rounds about 
3 inches in diameter. Place a small spoon of the almond mixture on one 
half, brush edges with water, fold over and press edges together to seal.

 Heat oil and deep-fry pastries, a few at a time; drain, then toss in 
caster sugar. Original calls for brushing with honey, then sprinkling 
with sugar and cinnamon, which is what we chose to do.

Note, we made some of the pastry, but ran short of time and used gyoza  
skins instead...worked out very well.   Again, one of my students made 
these for the feast, though I had used them in an Italian feast I did  
about 8 years ago.

Kiri

Olwen the Odd wrote:

>
> Olwen, who wants the recipe for the marzipan calzones.
>
-- 
Learning is a lifetime journey...growing older merely adds experience to 
knowledge and wisdom to curiosity.
					-- C.E. Lawrence