Chef'sChoice International's KrumKake Express and Pizzelle Pro are just plain fun to use. Perhaps you already have one of these non-stick marvels, but if you don't, you should. And, if you have a Mom, or have someone in your life that you think of as your Mom, she would enjoy receiving one of these, or both, as a Mother's Day gift. Many people enjoy Italian pizzelles and Norwegian krumkakes only on holidays like Christmas and Easter, but, really, they make good eating at any time of the year. Thought to have originated in the Tuscan region of Italy in the 12th century, "old-world" pizzelle cookies, made of flour, eggs, sugar, butter or vegetable oil and flavoring, can be rolled, while still warm, into cylinders for making cannolis. Krumkakes, on the other hand, which are traditionally rolled into cones for filling with whipped cream, ice cream or custard, are much thinner and lighter. Well-made krumkakes are crisp and delicately flavored, making them particularly appropriate for an occasion like Mother's Day. If Mom is new to pizzelle or krumkake making, both machines come with a recipe booklet to get Mom started. If she is fortunate enough to possess a family recipe, passed on from one generation to the next, these machines will become Mom's new best friend.
Look for Chef'sChoice KrumKake Express and Pizzelle Pro machines at cook's stores or by visiting the Chef's Choice website at www.edgecraft.com
Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at email@example.com
Recipe courtesy EdgeCraft Corporation, www. edgecraft.com
"A delightful krumkake, easy to handle and roll into a cone, yet light and crispy." -- Chef'sChoice
2/3 cup butter
2/3 cup granulated sugar
2 large eggs
2/3 cup milk
1 cup all-purpose flour
Flavorings, such as 1/2 teaspoon pure vanilla or almond extract, 1/2 teaspoon grated lemon rind or 1 tablespoon ground almonds
Melt the butter carefully in a microwave oven or double boiler. Do not overheat. Thoroughly mix the sugar into the butter, stirring well. Add the eggs and, with a power mixer, blend the mixture until light yellow in color. Add the milk and flour and continue to blend until mixture is smooth. The batter should flow readily but slowly off a measuring spoon for a thin, yet easy to handle krumkake.
Using the KrumKake Express, start with the color control dial set to 2 1/2. (One tablespoon of batter will make a 5-inch wafer.) Lock the lid latch for a thinner and crispier krumkake. Add batter to the plate only when the green "ready" light is ON.
In about 30 seconds, the red "baking" light will turn ON. When the green light comes ON again, open the lid of the KrumKake Express and inspect the krumkake for color. Cook until golden brown and remove promptly. Roll onto the cone form quickly while the krumkake is still hot.
Makes about 20 krumkakes.
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
1/2 teaspoon pure vanilla extract
In the mixing bowl of an electric mixer, set to medium speed, whip the cream until soft peak form. Reduce speed, mixing in sugar and vanilla.
Increase speed, whipping cream just until stiff.
(Do not overbeat.)
Recipe by Caterina Casola, Buffalo, New York, Courtesy EdgeCraft Corporation, www. edgecraft.com
6 large eggs
1/2 cup vegetable oil
2 teaspoons pure vanilla or anise extract
3 cups all-purpose flour
2 teaspoons baking powder
1 1/2 cups granulated sugar
In a large mixing bowl, beat the eggs until smooth. Add the oil and vanilla or anise extract. Onto the mixture, sift the flour and baking powder. Add the sugar and vigorously blend all of these dry ingredients into the egg mixture until smooth. The mixture will be sticky and stiff. Test by dropping the mixture from a small teaspoon or demitasse spoon.
As needed, add a few tablespoons of water so that the mix drops conveniently as a ribbon in two to three seconds. If the mix is too thin, add a few tablespoons of flour. Set the color control dial of the Pizzelle Pro to 3 to 3 1/2 and bake using the red/green light cycle for timing. Alternatively, bake for approximately 45 seconds, open the lid briefly to examine the color, and bake longer as desired to create a darker/browner surface. The baking time can be shortened slightly by increasing the color control dial reading about 1/2 unit. Makes about 70 pizzelles.
Melt 6 ounces semi-sweet chocolate in a small bowl in the microwave or in a small saucepan over very low heat. Stir the chocolate periodically as it melts in order to prevent over-heating. Stirring vigorously, blend the melted chocolate slowly into the pizzelle mixture.
1 pound (16-ounces) low-moisture ricotta cheese (Use low-moisture cheese, or thoroughly drain all excess liquid from the cheese.)
1/3 cup granulated sugar
1/3 cup confectioners' sugar
1/3 cup mini chocolate chips or candied fruits*
1 teaspoon rum extract
Toasted almonds or pistachios, for garnishing
Raspberries, or shredded coconut, for garnishing
Confectioners' sugar for dusting on cannolis
In the mixing bowl of an electric mixer set to medium speed, mix the sugars with the cheese for 10 minutes, scraping the bowl periodically to ensure ingredients mix well. Then add chocolate chips or fruit and beat for another 3 minutes. At this stage, the cheese mixture should be creamy, but stiff. If it appears too stiff to extrude from a pastry bag, slowly add more confectioner's sugar to the mix and blend for another 2 to 3 minutes until you have the right consistency.
Refrigerate for a few hours before use, or refrigerate for up to 3 days. Load a pastry bag with the cheese mixture and fill each cannoli shell fully.
Decorate the ends of the cannoli with ground toasted almonds or pistachios. For added decoration place a raspberry or shredded coconut on each end of the cannoli. Immediately before serving, sprinkle lightly with confectioners' sugar.
*Kitchen Ade Note: Plain filling is easier to pipe than filling made with nuts, fruits or chocolate chips, which can clog the tips of decorating bags and bottles. If you make cannolis with plain filling, dip the ends into chocolate chips, nuts or fruit, as desired.
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