Happy St. Joseph’s Day! Now, everyone can partake in the festivities with a gluten-free version of zeppole or sfince/sfinge di San Giuseppe. I used the basic gluten-free cream puff recipe from King Arthur Flour. However, I did not have gf King Arthur flour on hand, so I used a homemade blend. My blend is from the all-purpose flour blend in Gluten Free & More magazine with a little tweak.
Gluten-Free All-Purpose Flour Blend
1 1/2 cups sweet rice flour
3/4 cup tapioca starch
3/4 cup cornstarch
1 teaspoon xanthan gum
OK, so you will still use 3/4 cup of this flour blend to make the cream puffs. Follow the directions for cream puffs. I spooned generous tablespoons of dough onto the parchment paper. For me, it made 8 cream puffs. When they are cooled, you will add the ricotta filling.
about 2 lbs. ricotta (or two containers, some containers are 15 oz.), drained in a colander or cheesecloth to remove excess water
1 cup confectioners’ sugar (or to taste, if you like it more or less sweet)
candied citron or orange peel
Mix the ricotta and sugar. If it is too thick, add a bit of milk (not too much because you don’t want it liquidy). If you want, you can add some chocolate chips or candied citron. You can also decorate them with candied citron, candied orange peel, crushed pistachios, and/or a maraschino cherry.
In Italian, the word “senza” means without. Senza Gluten is an Italian restaurant in the Village that is completely gluten free. This restaurant is a great concept because Italian food, with its myriad of pasta dishes, is often hard to find gluten free. It is nice for people with celiac disease and those with gluten sensitivity or intolerance to have a night out senza worry.
For starters, we had cauliflower parmesan, cauliflower breaded with cheese and tomato sauce. A nice way to eat cauliflower.
My friend ordered a Cesare, or Caesar salad.
My entree was a vegetable lasagna, so the restaurant is vegetarian friendly as well.
My friend got the risotto ai funghi, risotto with mushroom, parmesan and truffle oil.
Finally, one is lucky to find a gluten-free entree at the average restaurant, let alone a dessert. Here, there are a number to choose from of Italian classics like tiramisu and panna cotta as well as a chocolate torte and biscotti.
One good thing to keep in mind while dining here is that Senza Gluten is cash and American Express only, so come prepared.
I got some pan de muerto, or pan de los muertos, from a Mexican bakery for Day of the Dead, or Dia de los Muertos, also known as All Souls’ Day, November 2. Pan de muerto is a sweet bread made for the occasion that is a round loaf with bone shapes on top. Some of the bread is shaped like a person.
I saw a wonderful replica of an ofrenda, a Day of the Dead altar, at the Museum of Anthropology at Wake Forest University in Winston-Salem, North Carolina.
This Halloween, I made a gluten-free version of Lil’ Luna’s Candy Corn Pretzel Fudge with gluten-free candy corn and white chocolate and my favorite Snyder’s of Hanover gluten-free pretzel sticks.
I saw these delightful Halloween-themed chocolates in the window at Li-Lac Chocolates on Bleecker Street. Choose from pumpkins, witches, skulls or ghosts. I love the ghosts, and they are also available in milk and dark chocolate.
I recently had brunch at two very nice spots on the Upper West Side, an area of the city where I usually do not spend much time.
One is Machiavelli on Columbus & 85th. A gorgeous restaurant with lush decor, the menu is decidedly Italian, including brunch with dishes like polenta with parmesan and truffle oil, nutella crepes, and lemon and ricotta pancakes. I had the frittata salsiccia with Italian sausage, goat cheese, spinach and tomato. It was wonderful.
Another spot is Ella Kitchen & Bar on Columbus & 72nd. Here, the brunch consists of appetizing Latin & Mediterranean variations of classic dishes like baked eggs with Argentine sausage; eggs Benedict with grass-fed skirt steak and sauteed spinach; or avocado toast with edamame, black sesame seed, scallions, radishes, and hard-boiled egg. I got the classic baked eggs with heavy cream and parmesan.
New Yorkers are a resilient bunch with much pride in their city. The bombing in Chelsea on September 17 would not deter them from carrying on. The bombing occurred only two days into the ten-day San Gennaro Festival in Little Italy, but it didn’t keep the crowds from coming. That’s good because it’s an important year for the festival–its 90th anniversary.
September 19 is the feast day of San Gennaro and that is the day organizers celebrated with a mass and procession from the doors of the Most Precious Blood Church on Baxter Street around Canal Street and up through Mulberry Street.
Most Precious Blood Church
This year’s grand marshal was Joe Causi. A Bronx Tale‘s Chazz Palminteri also made an appearance at the festival. (Tony Danza was the grand marshal of the parade last year, but this year, I had my second run-in with the actor. I was shopping in Alleva Dairy, the country’s oldest Italian cheese store, when a man said, “Excuse me, ma’am,” and brushed past me. It was Tony. Years ago, I ran into him on Bleecker Street and I asked for a photo to which he rudely said no.)
Before Mass, I pinned a dollar on the statue of San Gennaro and got a pamphlet about him as well as a pin and prayer card. Inside the church, there is a large presepio (Nativity scene) from Naples on display.
Street vendors sell everything from American food to fair festival food like roasted corn,
to pizza and cannoli
to Italian tchotchkes
to traditional Italian foods like these Italian cookies, taralli, mostaccioli and biscotti.
I ate at Sal’s Pizza on Broome near Mulberry for pizza, sausage and broccoli rape. At Sal’s, you get a side order of pasta with your entree, the traditional way.
For dessert, some cassata and coffee at Caffe Palermo.
Posted in America, Cannoli, Fair, Festival, Italian, New York, News, Pasta, Pizza, Restaurant
Tagged biscotti, Caffe Palermo, cannoli, festival, Little Italy, Most Precious Blood Church, Mulberry Street, New York, New York City, pizza, presepio, procession, Sal's Pizza, San Gennaro, San Gennaro Festival, taralli