Sugar and Spice Nuts
I’m not really sure when this recipe showed up in the family retinue, or from which Bruno sister it originated. I can tell by the condition of the index card on which it’s printed that it’s been awhile, though. And these are a fave of mine. I don’t make them every year, but always remember how much I like them when I DO make them.
These are great for holiday entertaining, gift giving, or no reason at all.
3/4 c butter
2 lg eggs @ room temperature
1 c sugar
1 T cinnamon
1/2 t salt
5 c nuts
Heat oven to 350 degrees. Line 10 1/2″ x 15 1/2″ pan with aluminum foil. Put butter in pan to melt while oven is heating. Beat egg whites until foamy. Gradually add sugar and beat until stiff peaks form. Beat in cinnamon and salt. Fold in the nuts.
Spread the nut mixture over the melted butter in the pan. Bake for 30 minutes, stirring 3 or 4 times to keep nuts separated during baking. Cool in the pan for 5 minutes.
With slotted spoon, transfer nuts to brown paper or waxed paper to cool complete. Store nuts in a jar or tightly covered container.
Fried zucchini flowers
Zucchini plants were always plentiful in my grandparents’ garden. Anyone who grows zucchini successfully knows that, at some point, one can wish there weren’t so many! Here’s a great way to enjoy the zucchini plant and put a little production reduction into place.
The following is the primary ingredients in the breading. Amounts are completely fluid.
Zucchini flowers, rinsed. (use the male flowers…those without a fruit behind the blossom). Also, early in the day is the best time to harvest. The flowers close and wilt as the day progresses. Always beware of bees hiding in the flowers!
In one bowl, mix together egg and milk (start with one egg and enough milk to make the mixture thin)
In another bowl combine flower, garlic powder, salt pepper. Other optional ingredients are dried parsley, basil, and/or oregano.
Heat a small amount of oil in a fry or saute pan until the oil shimmers.
Dredge the zucchini flowers in first the egg/milk mix and then the flour mixture.
Place in the hot oil and cook just until the flower browns, flipping when the first side is finished. Place on paper towel to remove excess oil.
I like these best fresh out of the pan, but they work no matter what. Also, these can be a different, interesting pizza topping… Also, I’ve used flowers from other summer squash and smaller winter squash to good effect.
Photo credit: Allerina and Glen MacLarty
Sweet refrigerator pickles
I love pickles. Finding this recipe has made fresh pickles a staple in my house. The best thing is that I can make one jar at a time using whatever cucumbers happen to be best priced at the time. I’m partial to small pickling cukes or European cukes, so tend to plan these pickles around their availability. I’ve also given these as gifts, and they’ve been received enthusiastically!
3 pickles (cucumbers) unpeeled, slice thin
1 onion sliced thin
Mix:
3/4 cup sugar
3/4 cup vinegar
1 tsp salt
1/4 tsp celery seed
Pour 1/2 above mixture into glass container that has a tight-fitting lid. Put cucumbers and onions in jar. Pour remaining liquid in jar. Close lid, turn upside down in dish for 24 hours, turn back for 24 hours. Keep in
refrigerator the whole time.
Photo credit: scubadive67
Avgolemono Soup
Photo by Wyscan
I developed a taste for Avgolemono while going to school in Cleveland. There’s a restaurant, which is still there, called The Mad Greek that is my ground zero for Greek food. This is not their recipe, but tastes very like it. The simplicity and elegance of Avgolemono (Egg and Lemon) soup should not be overlooked by any palate.
Avgolemono Soup
1 gal turkey/chicken broth, unsalted
1 c uncooked rice
4-6 eggs
Juice of 3-4 lemons
Add the rice to the boiling broth and cook on medium to low heat until the rice until it’s tender.
In a medium mixing bowl, beat the eggs with the lemon.
After the rice is cooked, add 3-4 ladlefuls of hot broth one ladleful at a time and VERY SLOWLY, into the egg and lemon mixutre. DO NOT CURDLE THE EGGS.
Once the egg and lemon mixture is warmed from the broth, add it all at once back into the pot. Heat for 3-4 minutes. DO NOT EVER LET THIS BOIL.
Serve topped with oregano, to taste.
Simple Appetizer – Fried Codfish Balls
Photo by jasonlam
Growing up with my Italian relatives added a whole bunch of yummy cooking ideas to my recipe box. This particular side, usually prepared around any major holiday meal, is a personal fave. Because all spices are ‘to taste’, this recipe is easily modified. It works with any seafood, really, but my best experience is with Cod.
Bruno Family Codfish Balls
1 c flour
1 t baking powder
2 eggs
Salt and Pepper to taste
Parsley, parmesan cheese, garlic powder to taste
1 lb Cod (This can be salt cod or fresh)
Mix together all ingredients for batter.
Cut the fish into bite sided bits. Dip each piece into the batter.
Deep fry in hot oil until golden brown.
Consume!
Cranberry Sauce with a Kick
Photo by ocean yamaha
I always loved that my mother and her five sisters, all wonderful cooks, both embraced traditional cooking AND were always willing to take a leap and put a twist on that tradition. I love cranberries prepared in most forms and don’t wait for a holiday meal to cook and serve them. This recipe came from my Aunt Sylvia. Thanks for finding this one, Aunt Sy!
Cranberry Sauce
1 pkg fresh cranberries
1 1/2 c sugar (adjustable to taste. I like mine less sweet)
1 1/4 c port wine
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1/4 c cold water
4 1/2 t corn starch
Combine the first three ingredients in a medium sauce pan. Bring to a boil. Reduce the heat and cook for 5 minutes.
Blend the water with the corn starch. Add to the sauce pan and cook until the mixture is thick enough.
Easy Low Fat Thai Shrimp Toast
I love shrimp toast as much as the next person, but the deep fried element adds calories and complications I’d rather not deal with on the home front. So I’ve come up with this extremely tasty and lower fat version I can whip up easily in the toaster oven to enjoy Thai shrimp toast at home whenever I want. Read more
