A Good Holiday Choux

Holiday parties are nothing without fancy croquembouche or cheese puffs. However the key to both successful ones starts with a good choux paste. Don't panic though because of the name .It may sound fancy and French however the dough is simple to make.

It was the topic of David Tanis' A City Kitchen  in yesterday's New York Times Dining section.He has had experience in making the paste simply called pate a choux.it is made with a water , butter, flour and a few eggs.It's basically melting butter and water together  and then adding white flour followed b y a few eggs for color.It is then allowed to cool and put into a pastry bag. You can also use envelopes surprisingly, along with sandwich bags  for piping. If you're making cream puffs, then nix the bag,Use a tablespoon instead for a more rounded ,fuller puff.


What to stuff into a choux puff?Mr. Tanis recommends having them with a light sweetened cream  and then topped with confectioner's sugar.Another version required just pearlized sugar sprinkled on them before baking. However you can also fill them with a variety of puddings for a fun croquembuche.Choux puffs also make good hors d'ouevres. Have them cold with lobster or crab salad  or a tasty Gruyere . For cheese and even meat choux pieces  you can bake them in the oven again. Even though it was suggested you can also have dipping sauces too.

Choux puffs are a wonderful holiday addition to any table. Have them stuffed with salads,meat or cheese  for a tasty appetizer or with puddings and creams for a fancy dessert. They give a certain sophistication to any party or gathering

Celebrating Saint Joseph’s Day

Two days ago the Irish celebrated the feast of Saint Patrick , today other nationalities such as the Italian and the Polish celebrate Saint Joseph’s Day. it’s mostly a big feast on the Italian islands of Malta and Sicily where special dinners and pastries are served. Lots also Italy’s Father’s Day where dad and grandfathers are honored from Trieste to Torino, from the Alps to the Adriatic.

Last year I wrote about this days pastries which are incredible. Many love the zeppolis , the ricotta filled fried puffs along with cream puffs also stuffed with a cannoli filling. However in some Sicilian and Maltese households. However there are also other dishes served before that. Spaghetti is big but it has to be serve d with a meatless sauce or topped with crunchy breadcrumbs. Broccoli rabe can also be served , probably with the salmons balls or fried codfish, baccala that the Sicilians are so fond of eating. Other dishes include stuffed (meatless) peppers and orange salad, all indicative of the two islands’ bounty of fish an harvests
Sweets are also a big part is the festa or holy day. Not only are zeppolis served but also rum cakes and various cookies. Zeppolis are usually made at home and recipes vary from family to family. Most make them with a choux paste, the same dough used in making cream puffs. Some bakers make add orange or lemon zest for more flavor. The filling is always a ricotta cheese one, either redolent with chocolate chips or lemon zest. Some put bitter cherries on top to decorate the zeppolis. This adds a nice dose of tartness to the taste. All are then lightly dusted with confectioner’s sugar .
Saint Joseph’s Day is just as important as St Patricks Day. It celebrates the saint along with fathers throughout Italy. it’s also celebrate s th e foods of Sicily and Malta as well.