BS: Easter Recipes

Subject: BS: Easter Recipes
From: Dave'sWife
Date: 24 Mar 05 - 01:34 PM

This is one of my favorite recipes even though it's not from my own family. I got it from a next-door neighbor when I was growing up. This is a very traditional Italian-American easter Treat!

Nana's Italian Easter Rice-Ricotta Pie

INGREDIENTS for Filling:

1/2 c. dry rice (short grain, Arborio works best)
1 c. water
1/2 qt. milk or heavy cream
3/4 c. super fine sugar (or castor sugar for us Irish people)
1/2 lb. ricotta cheese (not low fat, low fat won't taste proper)
3 egg yolks, lightly beaten
1 tsp. cinnamon
Pinch Nutmeg
1 Tsp of Sambuca Liqueor..or more..depending on taste
1/4 c. candied Citron (can be found in most stores)
Grated orange Zest to taste..probably a teaspoon or..half tsp Orange zest, half tsp Lemon Zest. Bergomot zest ok too

CRUST: (or use your fave cold pastry recipe)
3 1/2 c. flour
1/2 c. vegetable shortening or lard
3/4 c. sugar
1/4 c. water

Boil rice and 1 cup water for 10 minutes; drain, then add hot milk/cream. Cook 15 minutes and cool. Stir in 3/4 cup sugar, ricotta cheese, egg yolks, cinnamon, nutmeg, sambuca, citron fruit and citrus rinds; mix together.

Crust: Cut shortening into flour; add sugar, 1/4 cup water to form stiff dough. Roll dough (thinly) and line one 9 inch pie pan (you will have enough dough for 2).

Pour rice mixture into dough. Roll out remaining dough (thick), cut into 1 inch strips and place on top of pie. Brown at 450 degrees, then reduce heat to 350 degrees for 40 minutes to cook until pie filling is firm and jiggles a bit. Cool at least 40 minutes. Can be served warm or cold. Top with Vanilla Iceream if desired.

Me..I prefer no Pastry strips on top of my Easter Pie. Also..I like mine backed in a Square Pie Dish for easy cutting of servings.

Here in the States, Ricotta cheese often comes in 15 ounce containers for some reason. I have been known to dump the whole 15 ounces in this recipe, but if you do that, you must add at least one more egg yolk to make it come out properly. Another option is to simply double the recipe and use the 15 ounce container all up. Why make one when you can make 2? Works for me.

Try this one this year instead of Hot Cross Buns or..make 'em both!

Subject: RE: BS: Easter Recipes
From: RangerSteve
Date: 25 Mar 05 - 06:28 AM

Is there a sambucca substitute? I can't drink, it doesn't go with the medications I have to take, so buying a bottle wouled be kind of wasteful. I guess I could buy one of those little airline bottles, but if I could use something else I'd like to know about it. The recipe seems too good to pass up.

Subject: RE: BS: Easter Recipes
From: open mike
Date: 25 Mar 05 - 02:21 PM

sambucca is basically licorice, right?
perhaps you could brew a portion of strong licorice tea
from licorice root, or anise seed or star anise, or fennel....
maybe there is an extract with that flavor...or you can go for
almond or something else..here is another sambucca pie reicpe
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_172,00.html

Subject: RE: BS: Easter Recipes
From: Dave'sWife
Date: 26 Mar 05 - 08:30 AM

Yes, any licorice flavoring will do or you may skip it altogether. Stash makes a very strong Licorice tea which you could brew up and add to the recipe after rendering it down.

You could also sweat out some fresh fennel in a pan with water and butter and use that liquid for the flavoring.

HTH

Subject: RE: BS: Easter Recipes
From: GUEST,Skipy
Date: 26 Mar 05 - 07:21 PM

Beer & eggs, it always works for me! ask anyone at my place of work!
Skipy

Subject: RE: BS: Easter Recipes
From: paddymac
Date: 26 Mar 05 - 08:18 PM

RangerSteve - if your concern is alcohol, you needn't worry. For practical purposes, the alcohol would be long gone because of the cooking process.

Subject: RE: BS: Easter Recipes
From: RangerSteve
Date: 27 Mar 05 - 10:37 AM

It's not so much the alcohol, I know it boils away, but if I can't find the right booze in one of those little airline bottles, I have to buy a larger bottle, in which case I'm stuck with wasted booze. I just wanted to know if there was a handy substitute for booze. Now that I know that I can use something like anise flavoring from the baking section at the grocery store, the problem is solved.