Authors: Anne Burrell

Cook Like a Rock Star (44 page)

BOOK: Cook Like a Rock Star

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4
Pour the peanut oil into a large saucepan over medium-high heat; the oil should come 1½ to 2 inches up the sides of the pan. To see if the oil is hot enough, drop a little ball of batter into it. If it sizzles and floats quickly, you’re good to go. If the batter burns or the oil begins to smoke, it’s too hot, so reduce the heat.

5
While the oil heats up, combine the remaining ½ cup sugar and the cinnamon in a medium mixing bowl.

6
When the oil is hot, drop tablespoons of batter into the pan without overcrowding. Cook the zeppole until they rise and get very brown and puffy, 6 to 7 minutes. Use a slotted spoon to scoop the zeppole out of the oil. Shake off the excess oil, then toss them immediately into the bowl of cinnamon-sugar and roll them around. Transfer to a serving dish. Work in batches to finish the rest of the batter. If the zeppole begin to color too quickly, reduce the heat; if they aren’t sizzling when they hit the oil, raise the heat.

FOR THE CHOCOLATE SAUCE

1
Fill a small saucepan with 1 inch of water and bring to a boil (BTB), then reduce to a simmer (RTS). Put the chocolate in a large heatproof bowl that will sit comfortably on the saucepan without touching the water (a double boiler setup). Bring the pan to medium heat and melt the chocolate. Add the heavy cream, butter, and corn syrup and stir until the chocolate has melted and everything is combined (this is a pretty quick process), then remove from the heat.

2
Transfer the warm chocolate sauce to a serving dish and serve it with a platter of the sugar-coated zeppole.

Dough that’s fried just has to be tried!

Tarallucci with Salty Caramel

SERVES: 4 TO 6 • TIME: ABOUT 1 HOUR

This is my take on the lovely Neapolitan crackers called taralli—which are kind of like an Italian version of a pretzel. In this recipe I combine a basic spritz cookie with a caramel dipper and a sprinkey-dink of rock salt. These are more than just cookies—they are seriously addictive, super-cinchy, and guaranteed to make YOU a superstar when it comes time for dessert. Betcha can’t eat just one!

MISE EN PLACE

FOR THE COOKIES

½ pound (2 sticks) unsalted butter, at room temperature

1 cup powdered sugar

1 teaspoon vanilla extract

1¾ cups all-purpose flour

Pinch of salt

FOR THE CARAMEL DIPPER

1½ cups granulated sugar

Juice of 1 lemon

¼ cup heavy cream

12 tablespoons (1½ sticks) unsalted butter, cut into pats

2 tablespoons rock salt (for eating—not for melting the ice on the driveway!)

FOR THE COOKIES

1
Preheat the oven to 325°F.

2
Place the butter, powdered sugar, and vanilla in the bowl of an electric mixer equipped with a paddle attachment (the one that looks like a peace sign). Beat the butter, sugar, and vanilla together until creamy and homogeneous, 3 to 4 minutes.

3
Remove the bowl from the mixer and, using a rubber spatula, fold in the flour and salt. Try to do this briskly without mixing the batter too much—mix until the flour is just combined.

4
Working in batches, transfer the batter to a pastry bag fitted with a large star tip. Pipe the dough onto an ungreased baking sheet in 2-inch circles.

5
Bake the cookies for 12 to 15 minutes or until golden. Let them cool completely.

FOR THE CARAMEL DIPPER

1
In a large saucepan, combine the sugar, lemon juice, and ¼ cup water. Bring the pot to a boil (BTB). Be careful not to swish the pan around too much at this point because it can cause the sugar to recrystallize. As the sugar mixture boils, the water will evaporate and the sugar will begin to turn brown, or caramelize. Be patient, this will take some time, 12 to 15 minutes. DO NOT take your eyes off the sugar! The sauce can go from golden to ruined very quickly. Relax and enjoy it—you’re living on the edge and that’s exciting!

2
Gradually the sugar will begin to turn gold, then light brown, and then one shade past light brown—this is when you want to remove the pan from the heat and immediately add the heavy cream; as you do this, the mixture will bubble up like crazy.

3
Whisk the cream until things settle down, then add the butter, two pats at a time. Be sure the butter is completely incorporated before adding more.

4
Once all the butter has been added, let the caramel cool. To serve, put 4 or 5 cookies on each plate with a little dipping dish of about ¼ cup of the sauce. Sprinkle the sauce with a few grains of rock salt.

Try not to eat them all at once!

MAKES: 35 TO 50 • TIME: ABOUT 1 HOUR

Biscotti are traditional Italian cookies that you bake twice—they’re super-hard and crunchy because they’re meant to be dunkers. What I love about them is that you can flavor them any way you like. I love dried cherries and almonds (a killer combo!), but you can have fun swapping in other dried fruits, nuts, or spices if you want. Biscotti are the perfect dipping cookie—so whip up a batch and grab an espresso, some milk, or better yet, a glass of Vin Santo!

MISE EN PLACE

8 tablespoons (1 stick) unsalted butter, at room temperature

1 cup granulated sugar

2 large eggs, plus 1 white

1 teaspoon vanilla extract

2 cups all-purpose flour, plus more as needed

1 teaspoon baking powder

Pinch of kosher salt

Grated zest of 1 lemon

½ cup whole blanched almonds,
toasted

¾ cup dried cherries

2 tablespoons turbinado sugar

1
Preheat the oven to 300°F.

2
In a large mixing bowl, combine the butter and granulated sugar and mix, scraping down the sides as needed, until light and fluffy. Beat in the 2 whole eggs one at a time, stirring to combine thoroughly after each addition. Add the vanilla.

3
Gently mix in the flour, baking powder, salt, and lemon zest. Stir until all the dry ingredients are fully incorporated. Fold in the almonds and cherries.

4
Line a baking sheet with parchment paper or a silicone mat. Divide the dough in half. On a lightly floured surface, roll the dough into two logs, about the length of the baking sheet, and place them on the prepared baking sheet.

5
Beat the egg white with 1 tablespoon water. Brush the logs with the egg wash, sprinkle them with the turbinado sugar, and bake for 30 minutes.

6
Remove the logs from the oven, transfer to a cutting board, and use a serrated knife to cut them into ½-inch slices—on the bias—while they are still warm (slicing them while warm will prevent crumbling). Keep the ends to nibble on while the other biscotti are baking.

7
Lay the biscotti back on the baking sheet and bake for another 10 minutes to toast and harden.

8
Let the biscotti cool and store in an airtight container.

Start dipping!

Blueberry Nectarine Crisp

SERVES: 6 TO 8 • TIME: ABOUT 45 MINUTES

Anything with a crisp topping makes me a happy, happy girl. Crisps are homey and rustic and they make the most of whatever fruit is in season. When nectarines and blueberries are at the farmers’ market at the same time, this combo is totally amazing. Crisps also work beautifully as individual portions or as one nice big one. I like to serve mine with lots of whipped cream or vanilla ice cream … mmmmm.