Cook Like a Rock Star - Anne Burrell [79]
5 While the oil heats up, combine the remaining ½ cup sugar and the cinnamon in a medium mixing bowl.
6 When the oil is hot, drop tablespoons of batter into the pan without overcrowding. Cook the zeppole until they rise and get very brown and puffy, 6 to 7 minutes. Use a slotted spoon to scoop the zeppole out of the oil. Shake off the excess oil, then toss them immediately into the bowl of cinnamon-sugar and roll them around. Transfer to a serving dish. Work in batches to finish the rest of the batter. If the zeppole begin to color too quickly, reduce the heat; if they aren’t sizzling when they hit the oil, raise the heat.
FOR THE CHOCOLATE SAUCE
1 Fill a small saucepan with 1 inch of water and bring to a boil (BTB), then reduce to a simmer (RTS). Put the chocolate in a large heatproof bowl that will sit comfortably on the saucepan without touching the water (a double boiler setup). Bring the pan to medium heat and melt the chocolate. Add the heavy cream, butter, and corn syrup and stir until the chocolate has melted and everything is combined (this is a pretty quick process), then remove from the heat.
2 Transfer the warm chocolate sauce to a serving dish and serve it with a platter of the sugar-coated zeppole.
Dough that’s fried just has to be tried!
Tarallucci with Salty Caramel
SERVES: 4 TO 6 • TIME: ABOUT 1 HOUR
This is my take on the lovely Neapolitan crackers called taralli—which are kind of like an Italian version of a pretzel. In this recipe I combine a basic spritz cookie with a caramel dipper and a sprinkey-dink of rock salt. These are more than just cookies—they are seriously addictive, super-cinchy, and guaranteed to make YOU a superstar when it comes time for dessert. Betcha can’t eat just one!
MISE EN PLACE
FOR THE COOKIES
½ pound (2 sticks) unsalted butter, at room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
1¾ cups all-purpose flour
Pinch of salt
FOR THE CARAMEL DIPPER
1½ cups granulated sugar
Juice of 1 lemon
¼ cup heavy cream
12 tablespoons (1½ sticks) unsalted butter, cut into pats
2 tablespoons rock salt (for eating—not for melting the ice on the driveway!)
FOR THE COOKIES
1 Preheat the oven to 325°F.
2 Place the butter, powdered sugar, and vanilla in the bowl of an electric mixer equipped with a paddle attachment (the one that looks like a peace sign). Beat the butter, sugar, and vanilla together until creamy and homogeneous, 3 to 4 minutes.
3 Remove the bowl from the mixer and, using a rubber spatula, fold in the flour and salt. Try to do this briskly without mixing the batter too much—mix until the flour is just combined.
4 Working in batches, transfer the batter to a pastry bag fitted with a large star tip. Pipe the dough onto an ungreased baking sheet in 2-inch circles.
5 Bake the cookies for 12 to 15 minutes or until golden. Let them cool completely.
FOR THE CARAMEL DIPPER
1 In a large saucepan, combine the sugar, lemon juice, and ¼ cup water. Bring the pot to a boil (BTB). Be careful not to swish the pan around too much at this point because it can cause the sugar to recrystallize. As the sugar mixture boils, the water will evaporate and the sugar will begin to turn brown, or caramelize. Be patient, this will take some time, 12 to 15 minutes. DO NOT take your eyes off the sugar! The sauce can go from golden to ruined very quickly. Relax and enjoy it—you’re living on the edge and that’s exciting!
2 Gradually the sugar will begin to turn gold, then light brown, and then one shade past light brown—this is when you want to remove the pan from the heat and immediately add the heavy cream; as you do this, the mixture will bubble up like crazy.
3 Whisk the cream until things settle down, then add the butter, two pats at a time. Be sure the butter is completely incorporated