Anna Sultana's Angel Wing Cookies (Polish Chrusciki)

Some of Ma's recipes were similar to those my Sicilian Aunts cooked.

And some were similar to what our German neighbours cooked.

Hard to believe?

Ma said Mrs. Kekelia's German rouladen reminded her of Maltese bragoli.

So sometimes she’d switch, just to keep things interesting.

We also had Polish neighbours in College Point.

One of their cookie recipes reminded Ma of Maltese Imqaret - Deep-fried Date Slices.

Imqaret has a bit of heft to it.

The Angel Wings were more delicate, perfect with a cup of tea, and a great favourite at gatherings at St. Fidelis Church.

When Ma saw us going for seconds - and thirds - she asked a neighbour for the recipe.

Hey, what’s not to like about fried dough covered in sugar?

Hint:

If you’re in a rush you can fry the squares as is, without slitting and pulling through.

Some of the Moms did that.

The other Moms said the Moms who made plain square cookies were lazy.

But that was in the 50s when Moms did that.

The plain square cookies curl up a bit at the corners and are good, too.

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.

The cookies can be stored in a closed tin.

If some of the sugar has be absorbed before serving, add more Confectioners’ sugar.

                        Angel Wing Cookies

Makes about 1 dozen cookies, more or less

In a large mixer bowl place

4 large egg yolks

1 Tablespoon sour cream

1 Tablespoon sugar

1/8 teaspoon salt

1 teaspoon brandy or rum 

Beat at medium speed until just mixed.

Add

1 Cup flour

Mix flour in, then turn out and knead the dough.

Let the dough rest for 30 minutes. 

Cut the dough into three sections.

Roll out one piece as thin as you can.

Then cut the dough into strips, about two inches wide.

Cut the strip into two inch squares.

Cut a slit in the middle of each square and pull one end through.

Repeat with the remaining dough.

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.

Place a few cookies into the hot oil.

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

Fry about 3 minutes.

They should be crisp and light golden brown.

Remove the cookies with a slotted spoon.

Drain on paper towels.

Sprinkle with plenty of

Confectioners’ sugar

Serve with hot tea or coffee.

Anna Sultana’s Sweet Frittata

Last weekend Paul and I saw the movie Morning Glory.

The weather wasn’t exactly the best for any outdoor activities.

It seems to be one of those summers where it rains every weekend.

Things could be worse.

The movie is a light comedy.

Rachel McAdams has to deal with grumpy serious news journalist Harrison Ford.
He's a Walter Cronkite type.

Well, it’s been a few years since Harrison was flying around in Star Wars.

When Diane Keaton tells Harrison that NBC wants Rachel because she’s done such a good job handling him, Harrison goes to the studio kitchen and shows the viewers how to make a good frittata. 

During her job interview Rachel sees the show, is touched and returns to her job.

Like I said, it's a light comedy, and not supposed to make too much sense.

Back to the frittata…

As Harrison’s character explained, frittata is an egg-based dish, enriched with meats, cheeses, vegetables or pasta.

It’s an omelette with enough stuff in it that it could be served as a complete meal.

If you’re curious, here’s a recipe for Ma’s regular Frittatas.

Yeah, well, there’s more than one way to make a frittata.

My Ma used to make a light dessert out of cream of wheat.

You know how it is… you buy a few bags of oatmeal and such at the beginning of winter, planning to start the day with a good hot meal.

The kids ask for their favourite cold cereals.

Suddenly it’s April and the bags are still sitting there, untouched.

Time to cook up plan B.

I don’t know if Sweet Frittata is the right word for these things.

But that’s what Ma called them.

And they’re good.

Even when it’s not April.

                        Sweet Frittata

Serves 8 

Peel the zest from

2 lemons

Chop finely. 

Place in a large pot

3 1/4 Cups milk

3/4 Cup farina

Pinch of salt

Stirring constantly, bring to a slow boil.

Just before it begins to thicken add

1/4 Cup sugar

the finely chopped lemon zest

1 Tablespoon lemon juice

Stir until the mixture becomes thick enough to spread.

Pour into a 8 inch square pan.

Put the pan into the refrigerator.

Allow it to cool and harden enough to be able to cut into pieces.

When firm, cut into squares about 2 inches long.

In a small bowl place

2 Eggs

1 Tablespoon water

Beat together.

Place in a small plate

1/2 Cup bread crumbs

Dip the squares into the eggs and then in the bread crumbs.

Set aside 5 minutes so the crumbs will stick better.

Place in a fry pan

4 Tablespoons butter, or oil

Heat over medium heat.

Fry the squares on both sides till golden.

Before serving dust with

Confectioner’s sugar (optional)