Fat Tuesday

Mid winter is the perfect time for a party, so mark your calendar for February 16, Mardi Gras!

Traditionally this party (actually more of a carnival), is associated with New Orleans, where they really do it up big with huge parades, a flotilla of fabulous floats, outragous costumes, a toss-athon of tons of worry beads, and lots of great street foods. But, the real reason for Mardi Gras is that it is the day before the season of Lent, and for a lot of people that means giving up many pleasures for the next forty days until Easter. The thought alone is enough of an excuse to throw an extravagant party!

Mardi Gras literally means, "Fat Tuesday" (Martedi Grasso in Italian), and the name is self explanatory; eat and be jolly for tomorrow the blues will set in.

 These ethereal little puffs of sweet dough are traditionally filled with raisins and apples, and are a typical Venetian carnival food eaten on Fat Tuesday. Jam is another alternative to the apples and raisin filling.* The technique for making the dough is similar to that for cream puffs. I suggest you call in the family, your friends and neighbors to enjoy these as they are made, because they are at their best when eaten warm.

Fat Tuesday Puffs
 
Makes 7 to 8 dozen
 
Scant 1/2 cup cornstarch
1 cup unbleached all purpose flour
1 tablespoon baking powder
1 1/4 cups water
4 tablespoons unsalted butter, at room temperature
1/4 teaspoon salt
1/3 cup sugar
1 teaspoon cinnamon
1/4 teaspoon cloves
1 teaspoon vanilla
6 large eggs
2  Golden Delicious apples, cores, peeled, finely diced
2/3 cup raisins
4 to 6 cups canola or sunflower oil for frying
Confectioners’ sugar for sprinkling
 
In a bowl sift together the  cornstarch, flour, and baking powder.
 
Heat water, butter and salt in sauce pan and bring to boil. Remove from heat and vigorously stir in flour mixture.
In a small bowl mix together the sugar, cinnamon and nutmeg and set aside.
 
Place pot back on heat and stir until batter comes away from sides. Remove from heat; add sugar mixture and vanilla.
 
Add the eggs one at a time and stir vigorously to combine after each addition. Or use a hand held mixer. Add apples and raisins.

Heat the oil in a deep fryer or heavy duty pan to 375F.

Drop tablespoon size portions of the batter into the oil and fry until golden brown. Remove the puffs with a slotted spoon and drain them on absorbent paper.

When cool enough to handle but still warm transfer the puffs a few at a time to a bag with confectioners sugar, Close the bag and shake gently to coat the puffs in sugar. Serve warm.
 
*Note if using jam for filling, make a hole with the handle of a wooden spoon in one side of the fried puff and insert jam using a small spoon; then dust with confectioners sugar.

Comments

[Dan]

Wow this recipe sounds and looks amazing!! Mille grazie!

[Dan G]

Oh and I meant to ask...Mary Ann, do you ever use white whole wheat flour in recipes like this?

I used to use whole wheat, but it never came out well, just dry. I've tried white whole wheat and it seems to be better. What do you think? And would you ever use it or do you like the results from traditional white flour?

[mary ann esposito]

Hello Dan,

Whole wheat flour would make these a bit dry; you can try substituting half whole wheat and half all purpose but they will not be as light tasting. Enjoy!

Mary Ann

[Antoinette Valla]

I would like a recepie for the San Joseph sfingi please.

[mary Ann Esposito]

Please go to the www.ciaoitalia.com website and type in zeppole, another name for the sfinge; there you will find the recipe