How to Make CUCCIDDATI | Italian Christmas Cookies
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How to Make CUCCIDDATI | Sicilian Christmas Cookies
Today, Eva is teaching me how to make a highly-requested Sicilian Christmas dessert: cucciddati!
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00:00 A Big Thank-You to Vessi!
01:10 Cucciddati: Sicilian Christmas Cookies
01:42 Pasta Grammarian Spotlight!
01:53 Making the Cucciddati Dough
05:54 Making the Cucciddati Filling
10:44 Stuffing the Cucciddati
12:27 Baking the Cucciddati
12:45 Decorating the Cucciddati
13:06 Tasting the Cookies!
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CUCCIDDATI RECIPE -
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Perfect Holiday Cocktail Spicy Fig Margarita
Spicy Fig Margarita
Margaritas can be fun any time of year. For the holiday season I like to spice them up in our house and add sweet fig syrup and jalapeno tequila.
Fig Syrup Simple
½ cup of sugar
½ cup of water
3 figs cut in 4
2 oz jalapeno tequila
2 oz simple syrup
1 triple sec
1 oz lime juice
1 oz pomegranate juice
Honey and sugar rim
Serve with fresh figs on top
The fig simple syrup:
Make the fig simple syrup by combining the sugar, water, and cut figs in a small saucepan over medium heat.
Simmer the mixture for about 5 minutes, until the sugar is dissolved, and the fig flavor has infused into the syrup. Remove the mixture and allow it to come to room temperature.
Pour the mixture with the figs in a blender and puree it until smooth.
Position a strainer over a heatproof measuring cup and pour the fig syrup into it and strain it well so there are no fig pieces remaining in the syrup.
Use the syrup to make your cocktail.
To make your cocktail:
Add the tequila, simple syrup, triple sec, lime juice, and pomegranate juice to a cocktail shaker filled with ice.
Dip the rim of the margarita glass in honey and then granulated sugar.
Pour your shaken cocktail in your margarita glass, garnish it with fresh figs, and serve.5
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Here is what you'll need!
Blueberry Curd Tart
Servings: 8
INGREDIENTS
Tart Shell
1 cup walnuts
1 cup all-purpose flour
½ cup powdered sugar
½ teaspoon cinnamon
½ teaspoon salt
8 tablespoons (1 stick) unsalted butter, melted
Blueberry Curd
1½ cups blueberries
1 tablespoon water
2 large eggs
2 large egg yolks
¾ cup granulated sugar
½ cup lemon juice
2 teaspoons cornstarch
3 tablespoons unsalted butter, cubed
3 tablespoons extra-virgin olive oil
8 kiwis, skins removed
PREPARATION
In the bowl of a food processor, add the walnuts, and pulse until coarsely ground.
Add the flour, sugar, cinnamon, and salt, and pulse until finely ground.
Add the butter and pulse until the mixture comes together and holds when compressed.
Press the mixture into a 9-inch round tart pan. Prick the bottom of the crust with a fork. Freeze for 1 hour.
Preheat the oven to 350˚F (180˚F).
Bake for 20-25 minutes.
Add the blueberries and water to a medium saucepan and bring to a boil over high heat.
Reduce the heat to medium-low and simmer until most of the blueberries have burst, about 5 minutes.
Strain the blueberry mixture through a fine-mesh sieve into a small bowl.
Add the blueberry juice, eggs, egg yolks, sugar, lemon juice, and cornstarch to a medium saucepan over low heat, whisking constantly.
Once the mixture is warmed through, add the butter, 1 tablespoon at a time, whisking until melted and incorporated.
Continue whisking until the curd begins to thicken, 5-8 minutes.
Strain the curd through a fine-mesh sieve into a bowl. Whisk in the olive oil.
Pour the blueberry curd into the par baked tart shell, and bake for 15 minutes.
Chill the tart in the refrigerator overnight.
Slice the kiwis into desired shapes and arrange on top of the chilled tart.
Slice and enjoy!
All recipes from Loko Kitchen
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Two-Colored Woven Pie
Servings: 8
INGREDIENTS
Beet Compound Butter
1 beet, stem and leaves removed
18 tablespoons (2¼ sticks) unsalted butter, softened
Beet-Colored Dough
2 cups flour
2 tablespoons sugar
½ teaspoon salt
6-8 tablespoons beet juice, ice cold
Plain Dough
1 cup flour
1 tablespoon sugar
¼ teaspoon salt
10 tablespoons (1¼ sticks) unsalted butter, cubed, cold
3-4 tablespoons water, ice cold
Filling
3½ cups blueberries
2 teaspoons lemon juice
¾ cup sugar
½ teaspoon salt
3 tablespoons tapioca starch
1 large egg, beaten
1 teaspoon water
2 tablespoons turbinado sugar
PREPARATION
Preheat the oven to 400˚F (200˚C).
Wrap the beet in tin foil and place on a baking sheet.
Roast for 1 hour, until fork-tender.
Wearing gloves, peel the beet skin.
Add the beet to the bowl of a food processor and pulse until smooth.
In a medium bowl, add 3 tablespoons of the beet puree to the butter and use a spatula to mix until evenly colored.
Transfer the beet compound butter to plastic wrap, and refrigerate for at least 2 hours, or until very cold.
Make the Beet-Colored Dough: in the bowl of a food processor, add the flour, sugar, and salt, and pulse 2-3 times.
Add the cold, cubed beet compound butter and pulse 8-10 times until butter is pea-sized.
Transfer the dough to a large mixing bowl, and gradually add the beet juice, 1 tablespoon at a time, mixing with your hands until the dough comes together.
Knead the dough on a work surface, and divide into two even discs. Wrap in plastic wrap and chill in the refrigerator overnight.
Make the Dough: in the bowl of a food processor, add the flour, sugar, and salt, and pulse 2-3 times.
Add the cold, cubed butter and pulse 8-10 times until butter is pea-sized.
Transfer the dough to a large mixing bowl, and gradually add the ice water, 1 tablespoon at a time, mixing with your hands until the dough comes together.
Knead the dough on a work surface. Wrap in plastic wrap and chill in the refrigerator overnight.
Add the blueberries, lemon juice, sugar, salt, and tapioca starch to large bowl and stir to combine.
Remove one beet dough disc fr