Courtesy of Gibby Palmaccio
Sweet Cakes
Directions: In a medium bowl, whisk all ingredients together except for the flour. Add flour a little at a time while whisking. The batter should be thick, not watery, and able to drip slowly from a spoon. Heat the olive oil just enough that a drop of batter floats on the top. Spoon approximately 1 tablespoon of batter into the deep hot oil. The batter should sink at first, then immediately float to the top. You can add approximately 4-5 tablespoonsful to the pot at once. The batter will form into a ball with one or two straggly tentacles attached. They will resemble an octopus. As they begin to brown, turn them constantly until they are browned evenly. Remove from the oil with a slotted spoon or spatula and place on a paper towel to cool. Sprinkle generously with 10X sugar (or 10X sugar mixed with a little ground cinnamon). Serve hot.
{Fried Dough} This is my mother’s secret recipe from Abruzzi, Italy, dating back more than a century. I’ve taught this recipe to many of my family and friends. Their children named them “Gibby’s Sweet Cakes”. This fried dough delicacy makes the perfect addition to your holiday table.
Ingredients: ➜ 1 egg ¼➜ cup sugar ➜ 1/3 cups milk ➜ 1 teaspoon vanilla extract ➜ 1 teaspoon baking powder ➜ Pinch of nutmeg ➜ 1 cup all-purpose flour ➜ 1 medium size pot filled about half way with olive oil. ➜ 10X (Confectioners) sugar
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