Anna Sultana’s Coronation Chicken

We just celebrated Queen Victoria’s birthday.

The British Royals have been in the news recently, what with the birth of Queen Elizabeth’s new great-granddaughter, Princess Charlotte.

In 1952 Elizabeth II was crowned Queen.

In honour of the occasion, Constance Spry and Rosemary Hume invented Coronation Chicken.

Coronation Chicken, an easy chicken salad recipe, may have been inspired by jubilee chicken, which had been prepared for the Silver Jubilee of Elizabeth’s father, George V in 1935.

For the Queen's Golden Jubilee in 2002, a second Jubilee Chicken recipe was created.

I know... you’d think they’d have a fancy beef roast, like a crown rib roast.

Maybe the royals just like chicken salad.

As Malta was part of the British Empire, the recipe found its way to Malta.

It was printed in Maltese newspapers and magazines.

A clipped recipe was sent to Ma when we were living in New York.

So, as British subjects, we were able to celebrate the coronation properly.

Hints:

If you’d like a bit of crunch, lightly toast a few almonds, let cool, chop and add.

You can also use flaked almonds, toasted or not, if you have some in the pantry.

You can add raisins in addition to, or in place of, the apricot jam.

If you’d like a deeper yellow colour add a bit of turmeric.

This can be prepared the day before you need it.

The flavour will improve if you give it a bit of sitting time.

This can also be used as a filling in Cream Puffs which looks a bit festive.

Or you could serve it over cold rice as a buffet dish.

Not as pretty, but good.

                        Coronation Chicken

Serves 8

Have on hand

4 cooked chicken breasts or leftover roast chicken breast, diced

In a large saucepan heat over low heat

2 tablespoons olive oil

Add

1 small onion, finely chopped

Cover and let cook for 5 minutes until the onion is soft but not browned.

Stir in

1 tablespoon curry powder

Cook for another 2 minutes.

Add

1/3 Cup chicken stock

1 teaspoon tomato paste

1⁄2 lemon, juice of

2 - 3 tablespoons apricot jam

Stir until the mixture begins to bubble.

Simmer for 5 minutes, until the mixture thickens.

Allow to cool for half an hour.

Stir in

1 Cup mayonnaise

3 tablespoons heavy cream 

Add the diced, cooked chicken and mix throughly.

Cover and place in the fridge.

Let it age for a few hours for the flavours to meld.

Put the filling on bread to make 8 sandwiches.

Quarter the sandwiches and arrange on a platter.

A nice pot of tea would add the right touch.

Carmela Soprano’s Desserts, Cakes and Cookies

After feasting upon Carmela's appetizers and Carmela’s vegetable and pasta courses your guests might still have a tiny bit of room for a dessert.

Why not treat them to a total Soprano feast!

Since I first started posting Carmela’s recipes there have been two top favourites:

Carmela Soprano's Mom's Pear and Grappa Pound Cake and

Carmela Soprano's Ricotta - Pineapple Pie (Cheesecake)

About the Ricotta - Pineapple Pie…

If you’re looking for a cheesecake recipe, you’ll find an assortment in this post.

Some take a bit of effort, while there are a few that just need refrigeration.

All are good.

If you’re looking for something a little different - or would like to prepare a platter of cookies - here are a few recipes you might like to try.

DESSERTS

Carmela Soprano's Panna Cotta with Raspberry Sauce and Blueberries

Carmela Soprano's Pears al Vino Bianco  - Pears in White Wine

Carmela Soprano's Tortoni - Almond Cream Dessert

Carmela Soprano's Zuppa Ingles - Neopolitan Trifle

Carmela Soprano's Cream Puffs - Baked Sfingi and Ricotta Cream Filling

CAKES

Carmela Soprano's Cassata - Iced Sponge Cake with Ricotta Filling 

     Palm Sunday Customs

Carmela Soprano's Tiramisu - Ladyfingers and Nillas

Carmela Soprano's Almond Torte with Raspberry Jam and Chocolate Glaze

Carmela Soprano's Almond Roll with Strawberry Sauce and Whipped Cream Filling

Carmela Soprano's Mom's Pear and Grappa Pound Cake

Carmela Soprano's Baba au Rhum - Rum Cake

Carmela Soprano's Torta Caprese - Capri Chocolate Almond Cake 

     How to Separate Eggs

Carmela Soprano's Chocolate Fudge Sheet Cake

Carmela Soprano's Baci Cake, Glazed Chocolate Cake with Hazelnuts

COOKIES

Carmela Soprano's Anginetti - Italian Lemon Knot Cookies with Lemon Glaze

Carmela Soprano's Biscotti d' Pinoli - Pignoli Cookies

Carmela Soprano's Biscotti Regina - Sesame Cookies

Carmela Soprano's Biscotti d' Anise - Anise Cookies

Carmela Soprano's Venetians - Rainbow Cookies

Carmela Soprano's Mostaciolli - Spiced Chocolate Cookies with Rum Frosting

Carmela Soprano’s Appetizers

Summer is coming.

Celebrations and holidays are coming.

The family and friends are coming.

They must be fed.

Seriously.

Charmaine Bucco's chapter Cooking for the Whole Famiglia in her husband Artie's book The Sopranos Family Cookbook has some nice recipes that can easily feed a crowd.

There were other Soprano recipes that are also great for big get togethers.

So I've selected a few recipes for each course.

A big meal takes a bit of planning.

But, if you take it step by step, it can be done without any stress.

Let’s start with appetizers.

Appetizers, if done right, are a great help to the budget.

People take the edge off their appetites, leaving less room for the the more expensive main course and the super fancy dessert.

Clever, no?

Carmela Soprano's Antipasto

Carmela Soprano’s Shrimp Aragonate

Carmela Soprano's Stuffed Hot Cherry Peppers

Carmela Soprano's Grilled Bruschetta / Grilled Garlic Bread

Carmela Soprano's Stuffed Mushrooms

Carmela Soprano's Baked Peppers Au Gratin 

and Anna Sultana's Stuffed Green Peppers, Maltese Style (Bzar Ahdar Mimli)

Carmela Soprano's Neopolitan Style Stuffed Peppers

Carmela Soprano's Neapolitan Crostini l Melon and Prosciutto

Carmela Soprano's Caponata, Italian Style Eggplant Appetizer

Carmela Soprano's Green Bean, Potato and Red Onion Salad

Carmela Soprano's Cheese Puffs (appetizers)

Carmela Soprano's Little Chicken Meatballs in Tomato Sauce

Carmela Soprano's Fried Mozzarella Sticks and Anna Sultana's Appetizers

Carmela Soprano's Arancini (Rice Balls) / Saffron Substitute / Testing a deep fryer

Anna Sultana's Zeppoli ta' san Guzepp - Fried choux pastry with sweet ricotta filling and honey coating

Back in March, 2010 I wrote about Carmela Soprano's Sfingi, and 

Ma's Zfineg ta San Ġużepp.

I wrote about them, but I didn't give the recipes. 

Yes, I know, beginner's mistake.

I had said that Sfingi and Zfineg are pretty much the same.

Both are prepared for the feast of St. Joseph.

Well, here's the recipe for Ma's Żeppoli ta' san Ġużepp.

The recipe makes about 24 to 30 Żeppoli.

Yes, they are small.

If you've never had a Żeppoli, it's a tiny ball of puff pastry which is fried like a doughnut ball, split open and stuffed with a ricotta and candied fruit and nut filling.  

The filling is strictly for St. Joseph's Day.

Well, that's what tradition says.

But sometimes  Żeppoli is the perfect ending for a meal.

Or for the budget.

So suit yourself.

St. Joseph knew what it was like to feed a family on a budget.

Hint:

If you don't have a deep-frying thermometer, test the oil by slipping a bit of the dough into the oil.  It should sizzle and turn brown in 1 minute.

Want to avoid the whole frying scene?

Try the recipe for Cream Puffs. 

                        Żeppoli ta' san Ġużepp

Filling

Place in a bowl

350 grams ricotta

Mash it to remove any lumps.

Add

50 grams milk or dark chocolate, chopped

100 grams candied cherries, chopped

100 grams roasted almonds or hazelnuts, chopped

Stir in 

50 grams confectioner's sugar

1/2 teaspoon vanilla extract

Mix well.

Pastry

In a medium saucepan place

125 ml water

50 grams margarine or butter

Simmer until the margarine melts.

Bring to a boil.

Remove from heat and stir in

100 grams flour

Stir until the mixture forms a ball.

Remove from heat and allow to cool a few minutes.

Beat in, one at a time

3 eggs

Beat until throughly mixed and smooth.

In a deep saucepan or deep fryer pour

about 2 inches vegetable oil

Heat to 375º on a deep-fry thermometer or test with dough.

Drop mixture by spoonfuls into oil.

Don't crowd or they won't fry properly.

Fry until golden brown, about 3 minutes.

Remove the Żeppoli with a slotted spoon.

Drain on paper towels.

Repeat with the remaining dough.

Cool.

Slice before serving and fill with the ricotta mixture.

Arrange them on a platter.

Pour over the Żeppoli

liquid honey

Sprinkle over the Żeppoli

100 grams roasted almonds or hazelnuts, chopped

Żeppoli is just another word for Zfineg.

Yes, really.

Links for Easy Family Recipes

This is a busy time for everybody.

But, there are some things that, busy or not, you've just gotta do.

Like eat.

Okay.... these recipes are easy.

And, in many cases, cheap.

As Red Green said, "I'm pullin' for ya!"

The 1960s Co-Op Refrigerator Cheesecake

Anna Sultana's Orange Cranberry Scones

Anna Sultana's Cream Puffs

Anna Sultana's Seven Layer Dinner

Anna Sultana's Pizza Rustica

Anna Sultana's Qassata

Easy Raisin / Sultana Cake - Margaret Ullrich

Easy as Pie Crust - Margaret Ullrich

Easy 2 Egg Spongecake - Margaret Ullrich

Dump Cake - Margaret Ullrich

Easy Chicken Paprikash - Margaret Ullrich

Easy Hot Cross Buns - Margaret Ullrich

Kugel - Margaret Ullrich

Carmela Soprano's Cheese Puffs

Cream Puffs - Baked Sfingi / Zfineg ta San Guzepp or Valentine's Day Cream Puff Heart - Margaret Ullrich

It's official!

It's Spring!

Really Spring for us in Manitoba, where we've been having 

record breaking warm days!!

Hurrah for Spring!!

I wasn't surprised to see that my post on Carmela Soprano's Sfingi, Anna Sultana's Zfineg ta San Guzepp was the week's top post.

Hurrah for Saint Joseph!!

Hope everyone had a wonderful time.

One thing that bloggers do, besides writing, is check what people are searching for when they find one's blog. 

Really, we care.

So I just checked my Search Keywords. 

And I was saddened to see a couple of searches for "sfingi +baked".

I'm so sorry that I didn't think of this sooner.

Doughnuts can be a bother.

And many wish to avoid them, for health or other reasons.

But everyone does want to celebrate.

So here's something you can use instead of doughnuts.

This recipe makes 10 large puffs.

If you're having company, increase ingredients.

It's a really easy recipe.

Honest, St. Joseph won't mind.

                        Cream Puffs

          

grease a large cookie pan         

preheat oven to 425º           

bake 45 minutes 

In a medium saucepan place

1 Cup water

1/2 Cup butter (or margarine)

Heat to boiling.

When the butter has melted, reduce heat.

Stir in

1 Cup flour

Stir until the mixture forms a ball.

Remove from heat.

Beat in, one at a time

4 eggs

Beat until smooth.

Drop mixture by spoonfuls onto pan.

Bake.

Cool.

Slice before serving and fill.

St. Joseph Sfingi filling

ricotta and candied citron 

or 

Zeppoli ta San Guzepp

fill with sweet ricotta, then close and dip in honey and chopped nuts

So much for St. Joseph's Day.

Cream puffs can also be filled with ice cream, custard or whipped cream.

They can be topped with fudge sauce, butterscotch sauce or sweetened berries.

If you want to make a fancy shape, like a heart for Valentine's Day,

Drop the spoonfuls of mixture close to each other so they'll touch.

They'll bake as one.

Just before serving, slice as you would a large cake, fill and serve.

Happy Holidays... or any days!!

Carmela Soprano's Cheese Puffs (appetizers)

Okay... 

Thanksgiving's coming.

You've got your main courses under control.

But, you need something for a bit of a nosh.

Something to serve with appetizers or after dinner fruit and cheese.

No problem.

In the Fit for a Bride chapter of Carmela's Entertaining with the Sopranos, 

there's a recipe for Cheese Puffs.  

They look so cute in the picture.

There's ham wrapped around breadsticks.  And bubbly!

Cheese Puffs are party animals. 

Just like the Cannelloni, Cheese Puffs can be prepared in advance. 

The raw mounds on the baking sheets can be covered with foil and 

refrigerated up to 24 hours before baking.

They can also be baked, cooled and stored:

Refrigerated up to 2 days

Frozen up to 2 months

Just cool and place in tightly sealed plastic bags.

Reheat, unthawed, on a baking sheet in a 350º oven.

Handy, no?

Carmela's editor added a little note at the top of the page.

Wedding Reception.

Yeah, well, don't just wait for a wedding to make these.

One of these days I'm going to e-mail that editor... 

                             

                              Cheese Puffs 

Preheat oven to 400º

grease 2 large baking sheets

Put in a medium heavy saucepan over high heat

1 Cup water

8 Tablespoons (1 stick) unsalted butter, cut in 1/2-inch pieces

1/2 teaspoon salt

Bring to a boil, stirring with a wooden spoon until the butter is melted.

Add 

1 Cup flour

Cook over medium heat, stirring, until the mixture pulls away 

from the sides of the pan.

Continue to cook and stir 1 minute more.

Remove the pan from the heat.

With a wooden spoon (or electric mixer on high speed) beat in one at a time

4 large eggs

1 large egg yolk

Beat well after each addition.

Add 

1 1/2 Cups grated Gruyere

1/2 Cup grated Parmesan cheese (Parmigiano-Reggiano)

Beat until blended.

Make small mounds, about 2 inches apart, on the baking sheets by scooping 

less than a tablespoon of the mixture, and using a second spoon to push the 

batter onto the sheets.

Dip your fingers into cold water and pat the mounds to round the tops.

Bake 18 to 20 minutes, until golden brown and crisp. 

Serve warm or let cool on a rack.

Would I make Cheese Puffs again?

Sure.

I bake them one sheet at a time.

Serving half cooled, the other half warm from the oven.

An easy way to let guests have a choice.

Happy Holidays!!

Another recipe down.  Two more to go.

Carmela Soprano's Cream Puffs / Baked Sfingi and Ricotta Cream Filling

Time flies.  

Last year I posted Carmela's Sfingi recipe since it's traditional to make them for the feast of St. Joseph, March 19, in both Italy and Malta. 

Ahh, Tradition.  

Gotta love it. 

Okay... I'm trying to get through her cookbook, so I'm not going to repeat it here.  

Just click on Sfingi above and you'll see what I wrote.

In The Final Celebration chapter of Carmela's Entertaining with The Sopranos, Carmela prepares Cream Puffs. 

To be honest, it's not much different from Sfingi.

Even uses the same filling.

I'm surprised Carmela got away with printing the recipe again.

I mean, she could've placed a small note at the end of the Puff recipe.

Puffs are baked.

Sfingi are fried.

Oh, well.

Another recipe done.

Cream Puffs are simple to make, yet there's something about them that makes guests think you went to a lot of trouble.

Well, let them.

If they feel guilty enough, they'll make something nice when you go visit them.  

                        Cream Puffs

                       

Makes 1 dozen

Preheat to 400º

Bake 45 minutes

Grease and flour a large baking sheet

In a medium saucepan place

1 Cup water

1 stick (8 Tablespoons) unsalted butter

1/2 teaspoon salt

Bring to a boil over medium low heat.

Cook until the butter melts.

Remove from heat.

----

Add all at once

1 Cup flour

Stir well until the flour is completely mixed in.

Return the saucepan to the medium heat.

Cook, stirring constantly for 3 minutes, until the dough

begins to leave a thin film on the bottom of the pan.

Scrape the dough into a large bowl.

----

With an electric mixer or wooden spoon, beat in

ONE AT A TIME

4 large eggs, at room temperature

until thoroughly blended, smooth and shiny.

Scoop a rounded tablespoon of dough and, using another spoon, 

push the dough onto the baking sheet.

Repeat to form 12 mounds, spaced about 3 inches apart.

With moistened finger tips, pat the tops to round them.

Bake until golden brown.

Turn off the oven.

Remove the puffs and, with a skewer or small knife, 

make a small hole in the side of each, so the steam can escape.

Return them to the oven for 10 minutes so the puffs can dry.

Using a serrated knife, slice each puff crosswise partway.

Open and remove the soft dough that's inside.

Place on a wire rack and cool completely.

----

Spoon the Ricotta Cream Filling into the puffs.

They can be refrigerated up to 3 hours.

Just before serving, dust with

Confectioners' sugar

If using ice cream, fill just before serving

or fill and freeze until ready to serve.

Ricotta Cream Filling

In a medium bowl whisk

15 oz. container ricotta

3/4 Cup Confectioners' sugar

1 teaspoon vanilla extract

Stir in

1/4 Cup mini chocolate chips

1 Tablespoon finely chopped candied citron or orange peel

Cover and refrigerate overnight.

If you're making these Puffs for St. Joseph's Day:

Press into each puff's filling a 

Candied cherry, cut in half

Place them on a platter, sprinkle them with

2 Tablespoons chopped unsalted pistachios

Dust with

Confectioners' sugar 

Hey, some people get agita when they eat fried food.

And the Sfingi should be eaten fresh.

Would I make Cream Puffs again?

Sure.

And not just for St. Joseph's Day.

I'm thinking summer with whipped cream and fresh berries.

A drizzle of chocolate syrup.

For starters...

Another recipe down.  Twenty-six more to go.

Anna Sultana's Kannoli tar-Rikotta - Fried Ricotta Tubes, Maltese Style

For Maltese desserts, Kannoli tar-Rikotta is one of our best.

High Holiday fare, absolutely!!

                        Kannoli tar-Rikotta

Makes 12 cornets

Place in a large bowl

200 g (6 1/2 oz)  flour

Rub in

2 teaspoons margarine

2 teaspoons lard

Mix in

2 teaspoons sugar

Add

2 tablespoons red wine

125 ml (1/2 cup) water

Knead, adding enough water 

to form a smooth dough.

Roll out pastry thinly on a floured surface.

Using a round pastry cutter, cut pastry and place 

each circle over a cornet pastry tube.

In a deep fryer fry a few kannoli at a time, 

turning frequently so they'll brown evenly.

When ready, cool on paper towels to absorb excess fat.

----

In a bowl mash

350 g (11 oz) ricotta

Stir in

  50 g (2 oz) chocolate, chopped

100 g (4 oz) roasted almonds, chopped

100 g (4 oz) glace cherries, chopped

  50 g (2 oz)  icing sugar

1/4 teaspoon vanilla

Mix well

---- 

Just before serving fill each kannoli with the ricotta mixture.

Place on serving dish and sprinkle with 

icing sugar

Don't fill these too far in advance; the ricotta could make the 

cornets soft.


The filling would also be nice in cream puffs.

Carmela Soprano's Cheese Puffs - Appetizers

No kidding now.

Snow's on the ground and Christmas commercials are on TV.

Time to get ready for holiday dinners.

I found a handy recipe for Cheese Puffs in the Fit For a Bride chapter in Carmela's Entertaining with The Sopranos.  They're basically cream puffs, without the cream.  They look nice on the table, they're easy to make, and they can be frozen up to one month.

Sometimes Carm actually does cook normal things that come in handy.

Grease 2 large cookie sheets

Preheat oven to 400º 

Put in a heavy saucepan

1 cup water

1 stick unsalted butter, cut up (8 tablespoons) 

1/2 teaspoon salt

Bring to a boil, stirring, until the butter is melted.

----

Add

1 cup flour

Cook over medium heat and stir until the mixture forms a ball.

Continue to cook and stir another minute.

Remove from heat.

----

Beat in, one at a time

4 large eggs

1 large egg yolk

Beat well after each addition.

----

Add

1 1/2 cups grated Gruyere

1/2 cup grated Parmigiano-Reggiano

Beat until blended.

----

Scoop (about a tablespoon of the mixture) and place the small mounds, about 2 inches apart, on a greased cookie sheet.

Dip your fingers in cold water and pat if you want to shape the tops.  If you're rushed, don't bother.  

These can be made up to 24 hours ahead of time.

Store, covered with foil, in the fridge.

Bake 20 minutes

Serve warm or cool

If you're cooking ahead - I would - let them cool and place them in a tightly sealed plastic bag:

2 days in the fridge

a month in the freezer (I always wonder - do they mean 28 or 30 days?)

Reheat, unthawed, in a 350º oven

Would I make the Cheese Puffs again?  Sure.

And I wouldn't wait for a wedding.

Another recipe down.  Thirty-six more to go.