Hippocrene is proud to announce that Veronica Sidhu, author of the upcoming Menus and Memories from Punjab, has won the Swanson Healthy Foods Recipe Contest for the month of August for her sumptuous take on keema mutter. From the awards committee:
"A very popular dish in 
This week Hippocrene Cooks features entries from Madeline Armillotta and Diane Nocentini the authors of Tastes from a Tuscan Kitchen, which brings the rich flavors of Tuscany to the everyday American kitchen. In our first entry, Diane imparts some tips for preparing a delicious dessert:
The recipe I have chosen to share with our readers is a timeless classic, the Crostata di Marmellata Tradizionale, or Traditional Jam Tart. I have always had a weakness for desserts and I chose this one mainly for selfish reasons. It is one of my favorite desserts, and I also enjoy the preparation. It gives me a real sense of home when I set about baking a tart. Combining the flour and butter, kneading the dough, rolling it out, spreading the jam, decorating the top, and finally the smell that emanates from the oven while it bakes. This may sound a bit strange, but I find the whole process very relaxing. Another reason is that I 
connect this dessert with the word festa (party), as all celebratory meals in Tuscany include two or three mouthwatering tarts on the dessert table. From baptisms to weddings, or even simple family gatherings, it is the dessert most commonly served. There are several reasons behind the popularity of crostata: it is a wholesome example of genuine Tuscan cuisine, it is delicious, attractive, and utilizes the seasonal fruits of the region. Homemade preserves are frequently used, but a high quality store-bought variety is a fine substitute. Blackberry, apricot and strawberry jam are the most popular varieties selected by Tuscans. My mother-in-law makes her own 
blackberry jam, and I can personally testify that the resulting tarts are divine. Before you start, ensure that you have soft butter. I take the butter out of the fridge the night before making this tart. I work with my hands and combine the butter and flour until it is crumbly, and then I add the remaining ingredients (except for the jam). As the recipe specifies, you must allow the dough to rest for 30 minutes, prior to rolling it out. To save time, I usually press the dough directly into the flan dish. If you are left with any excess dough, the following recipe includes a “variation” for
making excellent cookies.
Makes one 10½-inch tart.
3 cups all-purpose flour
1¼ cups sugar
1 teaspoon baking powder
2 eggs, beaten
¾ cup butter, softened
grated zest of one lemon
2 cups jam
Sift the flour, sugar and baking powder into a large mixing bowl. Add all 
the other ingredients except the jam to the bowl, and working with your hands, gently incorporate them. For best results, try not to knead the dough more than necessary. Cover and let the dough rest for a ½ hour. Preheat the oven to 350°F. Flour a pastry board and roll out two-thirds of the dough until until it is 1/3-inch thick and will fit a 10½-inch diameter flan dish. Line the flan dish with the pastry. Fill the pastry base with the jam topping. Roll out the remaining dough and cut into long strips. Crisscross these strips over the jam to create a lattice effect. Bake for 30 minutes, or until the pastry is golden.
Variation:
This pastry also makes excellent cookies. Roll out the dough, until it is 1/3-inch thick, and using cookie cutters, cut into your desired shapes. They can be decorated with pine nuts, almonds, raisins, chocolate morsels, or blobs of jam. Bake in a preheated oven (350°F) for 10 to 12 minutes. Kids love them, especially if they participate in the decorating!
Thanks to Diane for the wonderful pictures!
Many Taiwanese meals conclude with a thin custard or jelly, as it is called. The texture is very light, and the taste is pleasing, not heavy or overly sweet. Jellied Cocoa Pudding is especially cool and refreshing on a hot August night!
Makes 4 servings
4 candied cherries
1 can (15 ounces) sliced peaches
1 cup shelled raw peanuts
1 cup shelled raw almonds
6 tablespoons cornstarch
2/3 cup raw or white sugar
1 tablespoon cocoa powder
Place a candied cherry in each of 4 teacups. Top each cherry with a cut-up peach slice. Process the peanuts, almonds, and 3 cups water in a blender until liquefied. Strain the juice, discarding the pulp. Combine the cornstarch with 6 tablespoons water. Heat the juice, sugar, and cornstarch mixture over high heat, stirring constantly to avoid lumps. When mixture comes to a boil, lower heat and simmer for 8 to 10 minutes, or until the mixture starts to thicken, stirring constantly. Ladle ½ cup of the custard mixture into each cup, covering the fruit.
Whisk the cocoa powder into the remaining custard mixture. Blend thoroughly then distribute evenly among the 4 cups, carefully spooning the cocoa mixture over the other ingredients. Refrigerate for a minimum of 4 hours, or until the custard has set.
Invert the cups onto a shallow serving platter, so that the cherries are on the top. Garnish with the remaining peach slices. If desired, spoon several tablespoons of the peach juice over all.
Picture courtesy of Wikimedia Commons. This post is a member of the Chinese Father's Day menu series.
When young and tender, loofah is a delectable vegetable that resembles squash in both texture and taste. However, when dried, it is the same vegetable that is used as a bath sponge. When purchasing loofah, select firm, unblemished vegetables. The outer skin should have a dark green color, similar to that of a cucumber.
Makes 4 servings.
½ pound zucchini
½ pound loofah (available at Asian markets), or summer squash
2 tablespoons sesame oil
1 clove garlic, minced
1 tablespoon soy sauce, or to taste
¼ cup water
Rinse the vegetables thoroughly. Score the zucchini with a fork and slice diagonally into ½-inch slices. Peel the loofah and cut diagonally into ½-inch slices. Combine with the oil and garlic and stir-fry over high heat for 1 to 2 minutes. Add the soy sauce and water. Cover and steam for 2 minutes, or until vegetable slices are tender but still crisp.
Picture courtesy of Wikimedia Commons. This post is a member of the Chinese Father's Day menu series.
Chinese Broccoli is not like common broccoli. Instead of the familiar bluish-green florets, it is the leaves of this delicate vegetable that are steamed or stir-fried and eaten.
Makes 4 servings.
1 pound fresh Chinese broccoli (available at Asian markets)
1 quart salted, boiling water
2 tablespoons oyster sauce (see tomorrow's entry)
Slice off the tough bottoms of the Chinese broccoli stalks. Discard any wilted leaves. Rinse thoroughly under cool running water and slice into 4-inch long pieces. Carefully add the broccoli to the boiling water and simmer for 2 minutes. Remove the broccoli carefully with a slotted spoon. Drain well. Top with oyster sauce and serve immediately.
Picture courtesy of Wikimedia Commons. This post is a member of the Chinese Father's Day menu series.
Makes ¼ cup sauce.
1 clove garlic, minced
1½ tablespoons sesame oil
2 tablespoons soy sauce
1 teaspoon sesame seeds
Stir-fry the garlic in the sesame oil for 1 minute. Whisk in the soy sauce. Remove from heat, and stir in the sesame seeds. Serve in a rice bowl as a dipping sauce or drizzle over the hot asparagus.
Picture courtesy of Wikimedia Commons. This post is a member of the Chinese Father's Day menu series.
Check asparagus carefully before purchasing. The tips should be compact, not flowery. The stalks should be firm, fresh, with a deep green color, not yellow or pale. The bottoms should be brittle, with an inch or two of woody base, which must be trimmed before cooking.
Makes 4 servings.
2 pounds fresh asparagus, or 6 to 8 stalks per person
Salted boiling water
Break off (do not cut) the woody base from each asparagus stalk. The woody base will snap off from the tender portion. Wash stalks thoroughly under running cold water.
Tie the stalks in serving-size bunches. Stand upright in a deep saucepan, which contains an inch of salted, boiling water. Cover and allow to steam for 15 minutes, or until the asparagus is tender but still crisp. Serve with Garlic Sesame Sauce (directions in tomorrow's post).
Picture courtesy of Wikimedia Commons. This post is a member of the Chinese Father's Day menu series.
Serves 4 to 6.
1 pound fresh lotus root (available at Asian markets)
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
2 tablespoons raw or white sugar
1 tablespoon sesame oil
¼ teaspoon salt, or to taste
Rinse the lotus root under running water, peel, and discard both ends. Slice root into 1/8-inch-thick slices and place slices in water to prevent discoloration until root is completely sliced. Drain the lotus root then blanch in boiling water for 5 to 6 minutes. Drain, rinse with cold water, and pat dry with absorbent towels.
Combine the remaining ingredients. Spoon the dressing over the lotus root slices and stir to coat evenly. Marinate in the refrigerator for an hour, stirring occasionally. Arrange slices in a circular pattern on a serving platter.
Picture courtesy of Wikimedia Commons. This post is a member of the Hungry Ghost Week menu series.
Use the peelings of only organically grown oranges.
Makes 48 wontons.
4 (8-ounce) packages chopped, pitted dates
2 cups finely chopped walnuts
½ cup grated orange peel
½ cup orange juice, as needed
1 pound (3½-inch square) wontons, purchased of made
3 cups peanut or vegetable oil
2 tablespoons confectioners' sugar
Combine the chopped dates, walnuts, and orange peels and roll into a large ball. If necessary, add a little orange juice to help make the mixture cohesive. Taking about 1 tablespoon of the mixture, roll it between your palms into a 1 x 1/3-inch cylinder. Place it in the center of a wonton and fold a wonton corner over it, tucking it beneath the date filling. Roll up, jellyroll fashion. Twist ends to secure. Add the oil to a wok or deep fryer and heat to 375˚. Deep-fry 9 to 10 wontons at a time, turning occasionally, for 2 to 3 minutes, or until crisp and golden. Remove with a slotted spoon and drain on absorbent towels. Continue until all the wontons and fillings are used. Dust with confectioners' sugar before serving. Make the day before, place in plastic bags or airtight containers, and refrigerate. Pop a few into the microwave to reheat for the two of you, and enjoy.
Picture courtesy of Wikimedia Commons. This post is a member of the Chinese Valentine's Day menu series.
Part three of Karen Hulene Bartell's Chinese Valentine's Day menu for two:
These “nests” can be prepared up to three days in advance if wrapped in plastic and refrigerated, or, if frozen, they can be made up to three weeks in advance. Valentine’s Day is a time for enjoying the fruits of your labor, not for laboring!
Makes 2 nests.
3 ounces Chinese egg noodles (about 2 cups cooked noodles)
Sesame oil for deep-frying
Prepare the noodles according to the directions on the package. Drain thoroughly on absorbent towels overnight, covered. Brush the inside of a medium strainer with oil. Spread half the noodles over it evenly. Brush the outside of a smaller strainer with oil. Press the second strainer against the noodles, sandwiching the noodles between the 2 strainers. Very carefully lower all into a wok half-filled with hot sesame oil. Deep-fry for 2 to 3 minutes, or until the first nest is golden brown. Remove from the oil and very carefully release the nest from the 2 strainers. Drain on absorbent towels. Repeat with the second nest.
This post is a member of the Chinese Valentine's Day menu series.
Another great Spanish recipe, from A Spanish Family Cookbook:
Most households have their own special recipe for rice pudding, but in most cases in Spain the pudding is cooked in a saucepan on top of the stove rather than in the oven, and incorporates a beaten egg yolk to give a rich and creamy result. This is one of our favorite recipes for arroz con leche.
Serves 4.
generous ¼ cup short-grain rice
¼ cup sugar (or more, to taste)
rind of 1 lemon--cut into long strips
3 cups milk
2 teaspoons butter
1 egg yolk--beaten
3 cups water
ground cinnamon to decorate
Mix the beaten egg yolk with 2 tablespoons of cold milk and set aside.
Put the rice in a saucepan with the water. When it starts to boil, lower heat and allow to cook for 10 minutes. Then transfer to a sieve and drain off water. Put the remaining milk and lemon rind into the saucepan and bring to the boil. Reduce heat and add the drained rice to the milk. Mix well and allow to cook gently until the milk is almost absorbed and the rice is soft. Discard the lemon rind. Then stir in the sugar, butter and beaten egg yolk and mix well. Cook gently stirring occasionally, until the sugar, milk and egg yolk have been absorbed and the pudding is rich and creamy. Transfer to serving dish and sprinkle with cinnamon.
This week Hippocrene brings the taste of Spain to the dinner table, with recipes from the A Spanish Family Cookbook: Favorite Family Recipes (Revised Edition), by Juan & Susan Serrano.
We are fortunate enough to have access to good quality fino from the family's old sherry bodega, so this is a dish which appears regularly on our table, both as a starter or a tapa (appetizer).
Serves 4-6 as a tapa
4 cups (about 1 lb) button mushrooms
¼ cup fino (bone dry) sherry
1 clove garlic--chopped
1 small onion--chopped finely
pinch cumin
1 tablespoon chopped sweet basil
¼ cup oil
seasoning to taste
Wash the mushrooms well (or peel, if preferred) and dry on paper towel.
Put the oil in a large frying pan and saute the garlic and onions until soft. Add the mushrooms, basil, cumin and seasoning, stir well and cook for an additional 2-3 minutes. Pour in the fino (dry sherry), cover and simmer gently for 10 minutes (add a little water, if necessary). Serve immediately.
Rounding off this week is another Lebanese recipe, this one designed to hit your sweet spot! Writes the author about his cream pudding:
I use a brand called Puck for the cream cheese. It comes in cans and can sometimes be found in Middle Eastern stores. Otherwise any cream cheese will do. Ashtalieh will keep in the refrigerator for a couple of days.
Serves 6
4 cups milk
2 tablespoons sugar
5 tablespoons cornstarch
2 tablespoons all-purpose flour
¾ pound cream cheese
2 teaspoons mastic powder
1 teaspoon orange blossom water
1 teaspoon rose water
to finish
½ cup pine nuts, soaked overnight in cold water
½ cup peeled almonds, soaked overnight in cold water
½ cup unsalted pistachios
kater (sugar syrup) (for Dekmak's recipes, check out page 149 of The Lebanese Cookbook)
Heat the milk, sugar, cornstarch, flour, and half the cream cheese in a saucepan over a medium heat, stirring all the time with a whisk until the sugar dissolves. Bring to a boil, then reduce the heat and continue to stir until it thickens.
Add the mastic powder, orange blossom water and rose water and stir another 5 minutes.
Remove the pan from the heat. Pour the mixture into a shallow serving dish and set aside to cool. Spread the remaining cream cheese on top and store in the refrigerator until needed.
When ready to serve, divide into pieces, decorate with the nuts and pour over the sugar syrup.
This week we have decided again to feature recipes from Hussien Dekmak's delectable guide to Lebanese cuisine, The Lebanese Cookbook.
Bring new life to the potatoes on your dinner plate, by adding some spice to them with this recipe for Batata Harra!
Serves 4
vegetable oil, for deep-frying
2 pounds potatoes, peeled and chopped into ½-inch cubes
¼ cup olive oil
½ onion, finely chopped
1 teaspoon minced garlic
1 red bell pepper, seeded and finely chopped
2 green chilies, finely chopped
1 tablespoon finely chopped cilantro
salt and black pepper
½ teaspoon ground coriander
Heat the oil in a deep-fat fryer or deep, heavy-bottomed saucepan. Deep-fry the potatoes until crisp. Drain and set aside.
Meanwhile, heat the olive oil in a pan and fry the onion, garlic, pepper, chilies and fresh cilantro until softened. Add the potatoes along with salt, pepper and ground cilantro to taste. Stir to combine and serve.
Photography by Martin Brigdale.
In the second part of our German berry feast, Nadia not only provides the recipe for one of the most scrumptious German summer desserts, but she also tells us why Red Berry Pudding is like German cuisine – a rediscovered culinary treasure.
When I was a child growing up in Germany, I could not get enough of this dessert, and I was never sure what I liked more: the fruity pudding, or the smooth vanilla sauce. It was not a popular dish. One of the reasons, I always thought, was the ugly name. “Grütze” means porridge in German, and the word sounds unappealing even to German ears. Because it was my grandmother who always made it, and because it was so hopelessly old-fashioned, I simply renamed it “Nostalgiepudding” (“nostalgia pudding”).
My first inkling how delicious Red Fruit Pudding was not only for my own taste buds but also for others' dates back to my 17th birthday party. I watched one of my classmates, a guy with the reputation for coolness and great intellect, standing next to the buffet and scratching the last little bit of Red Fruit Pudding right out of the large glass bowl!
It was around that time that Red Fruit Pudding became a culinary blockbuster in Germany. It made a comeback, just like German cuisine did, and nowadays it’s everywhere. Despite its unappealing name, Rote Grütze has made it to Germany’s culinary hall of fame.
Redcurrants are much more popular in Germany than in North America, where they are nearly impossible to find. Actually, my craving for this dish was one of the main reasons I started my own garden. But I shall leave that topic for my next blog entry.
It is up to your personal taste what other fruits you use: raspberries, blackberries, strawberries, or blueberries. However, but there is one rule of thumb: you should include at least one tart fruit. 
Cherries are a great addition too. If you use fruits that do not yield much juice, or if you prefer a softer consistency, you might want to reduce the amount of cornstarch. Likewise, the amount of sugar you use depends on the ripeness of the fruit. Taste the fruit before cooking and let your instinct be the judge.
There are also several possibilities for toppings: vanilla sauce made from scratch, whipped cream, or vanilla ice cream. My American husband likes Red Fruit Pudding plain. First I kept telling him that he is committing a culinary faux pas but then I realized that I prefer it that way – it leaves more vanilla sauce for me.
6 to 8 servings
For the pudding:
2 pounds mixed berries (fresh or frozen) and pitted cherries, washed and picked over
¼ cup bottled fruit syrup or a good fruit juice (raspberry, strawberry, or any other of the fruit you are using)
Sugar to taste
½ cup cornstarch
1. For the pudding, bring the blueberries and cherries to a boil in a large saucepan until they pop or release their juice. Hull the strawberries and cut very large ones into quarters. Add the more delicate fruit like strawberries and raspberries last. Stir in the syrup and sugar to taste.
2. Dissolve the cornstarch in at least ¼ cup cold water. Remove the pan from the heat, stir the cornstarch into the fruit mixture, and cook briefly over low to medium heat, stirring constantly. Make sure not to undercook the pudding, otherwise it will taste chalky. When the pudding turns clear and thickens, remove the pan from the heat immediately. Continue stirring for another 1 to 2 minutes.
3. Pour the hot pudding into a glass serving bowl or individual dessert bowls. To prevent the glass from cracking when you pour the hot pudding into it, put a damp dishtowel underneath the bowl (that’s an old trick my grandmother taught me). Refrigerate for several hours until set. Serve the pudding cold, but take it out of the refrigerator 30 minutes before serving, so it can develop its full flavor.
For the vanilla sauce:
3 egg yolks
3 tablespoons sugar
1 tablespoon cornstarch
1½ cups milk
1 vanilla bean, or 1 tablespoon pure vanilla bean paste
Whisk the egg yolks with the sugar and cornstarch. Add the milk and the vanilla. If using a vanilla bean, slit it lengthwise, scrape out the seeds with a sharp knife, and add the bean and the seeds to the mixture. Cook over low heat until the sauce thickens, whisking constantly. Make sure that the sauce does not boil, or the egg will curd. Remove the vanilla bean, if using. Refrigerate. Stir the sauce well before serving.
Pictures courtesy of Nadia Hassani and Wikimedia Commons.
Think that German food is all bratwurst, wiener schnitzel, and sauerkraut? This week, Nadia Hassani, author of Spoonfuls of Germany, is here to disabuse of us of that notion with introductions to a variety of German recipes with berries – including cakes, desserts, and more!
Summertime is berry time, and German cuisine abounds in wonderful dishes with different berries. While some of the berries are widely available in the United States, such as blueberries and raspberries, you might have to hunt for gooseberries and other less common types, or join the growing ranks of home gardeners and grow your own.
Blueberry Soup with Caramelized Croutons, or Blaubeersuppe, is a refreshing, velvety soup and one of my summer favorites. It is a dish from the North of Germany, a cuisine that often combines sweet and sour ingredients. Traditionally it is served as an appetizer but it is also a wonderfully light dessert or a mid-day snack. The croutons are optional.
In Germany, the soup is made with “Heidelbeeren” (bilberries or whortleberries), the European cousin of the blueberry. Bilberries are smaller and tarter than the North American blueberries, which work just as well. And, as we all know as educated consumers: size does NOT matter. The important thing is that the berries are ripe, so don’t be tempted by those gigantic blueberries that almost look like purple grapes.
A note about lemon zest: Countless German dessert and baking recipes call for lemon zest. Preferably the lemons should be organic lemons but since they are not always available, or quite expensive, I have resorted to packaged lemon zest. My favorite is moist lemon zest, which is also sold as “European” lemon zest. You can also use dehydrated lemon zest, but to get the full flavor, you need to soak it in warm water for 15 minutes before adding it to the dish.
6 to 8 servings
Soup:
2 pints fresh blueberries
½ cup sugar
1 stick cinnamon
Zest of 1 lemon, finely grated, preferably organic
2 cups dry red wine
1 tablespoon plus 1 teaspoon cornstarch
Croutons:
8 thin slices baguette, or 4 slices firm white bread
1 tablespoon unsalted butter
1 tablespoon sugar
1. For the soup, clean the blueberries and pick them over for culls. Put them in a large saucepan with 2 cups water, the sugar, cinnamon stick, and lemon zest. Cover and cook over low to medium heat for 15 minutes, stirring occasionally. Strain the soup through a fine sieve and pour it back into the pan. Add the wine and bring the soup back to a simmer.
2. Mix the cornstarch with a few tablespoons of the soup in a small bowl until the cornstarch is completely dissolved, and whisk it into the soup. Simmer until the soup thickens and the cornstarch becomes clear. Remove from the heat. Cool and chill.
3. For the croutons, cut the bread into 1⁄2-inch cubes. Heat the butter in a large skillet and add the bread. Crisp the bread over high heat, turning frequently. Sprinkle the sugar over the bread and caramelize. Stir the soup well, ladle it in individual soup bowls, and top with a few croutons. Serve at once.
Pictures courtesy of Nadia Hassani and Wikimedia Commons.
Here is another classic Piemontese recipe from Brian.
These show up at almost every meal in Piemonte. Sometimes they’re a cold appetizer in their own right, but they can also become an ingredient in other dishes, such as Insalata Russa (Potato and Tuna Salad).
4 servings
1 pound small onions
1 cup red wine vinegar
½ cup olive oil
3 tablespoons sugar
½ teaspoon salt
NOTE: In
Bring 4 quarts of water to a boil and blanch the cipolline for 3 minutes Drain cool, and remove the skins.
In a saucepan, bring the vinegar to a boil and add the oil, sugar, salt, and onions. Lower the heat simmer until the onions are fork tender and the sauce is reduced to a syrup consistency, about 30 minutes.
Pictures courtesy of Brian Yarvin and Wikimedia Commons.
This week Brian Yarvin, author of Cucina Piemontese, explores the wonderful cooking from the Piemonte region, located in the northeast corner of Italy, on Hippocrene Cooks.
Summer in my native 
4 servings
½ cup olive oil
1 Pound zucchini, sliced thin lengthwise
1 large white onion, sliced thin
2 garlic cloves, sliced thin
1 cup white wine vinegar
½ cup dry white wine
2 teaspoons whole peppercorns
1 teaspoon whole allspice
4 bunches sage leaves
3 bay leaves
Lay the browned zucchini slices flat in a glass baking dish, with the onions in an even layer on top of the zucchini, add the cooked vinegar/wine/onion/spice mixture and refrigerate for at least 5 to 6 hours.
Pictures courtesy of Brian Yarvin and Wikimedia Commons.
Our last entry from Heike Milhench, guest blogger for the week and Hippocrene's expert on Slovenian culture and cuisine:
Man has depended on honey as a food and a medicine for thousands of years. However, not until the nineteenth century did modern beekeeping develop as we know it today in Slovenia. The first mention of beehives made of boards is in The Glory of the Duchy of Carniola written by the Slovenian scientist Janez Vajkard Valvasor in 1689. In the mid-eighteenth century, honeycomb boxes were invented in Kranjić, allowing the combs to be moved like drawers. This was an important turning point in apiculture. Anton Janša, a well-known Slovenian teacher of apiculture, developed the method of smoking bees out of their hive to collect the honey.
Beekeeping in Slovenia has contributed to the country’s most popular form of folk art, with the creation of painted beehive doors, panjske končnice. Dating as far back as the mid-eighteenth century, these painted wooden panels were made at monasteries and originally depicted religious scenes. Between 1820 and 1880, panjske končnice became all the rage and the scenes became profane, depicting humorous or satirical scenes from Slovenian folklore. As an example, a traditional beehive door depicts the devil sharpening a woman’s tongue, and two farmers fighting over a cow, while the lawyer milks the cow. The panels were painted by professional artists and amateurs alike. They used paint prepared with linseed oil, ensuring their longevity. This form of art ended in the early nineteenth century, when larger hives were built. The traditional-style panels are still made today for sale as souvenirs and gifts.
The Bee List: mead, or honey wine, and wax candles
4 cups all-purpose flourHeike finishes her marathon of Slovenian appetizers with a batch of fried olives:
Fried Olives make a great snack, and are served at Slovenian wine vineyards during wine tasting, to cleanse the palette. They are delicious made with a cornmeal batter, and are a hit at any cocktail party.
Makes 36 small or 24 medium-size fried olives
2 ½ ounces olives, pitted (approximately 36 olives or 24 medium-size olives), pitted, rinsed, and patted dry
1 egg
½ cup cornmeal
¼ teaspoon salt
Olive oil, for frying
Beat the egg in a shallow bowl, with a teaspoon of water.
Pour the cornmeal into another shallow bowl. Mix in the salt.
Coat the bottom of a skillet with olive oil. Heat the oil on medium heat for 4 to 5 minutes.
One by one, take each olive and roll in the egg mixture, then in the cornmeal mixture, until the olive is covered in cornmeal.
Fry each olive in the oil for 5 to 8 minutes, or until lightly browned on all sides. With a spatula, roll the olives around periodically so that they brown evenly.
Remove from the pan and dry on a paper towel. Serve immediately.
