Tag Archives: zeppole

Dina’s 10 Favorite Things About Winter in NYC

I think each season in New York City has something special to celebrate.  I would say winter is my least favorite season for obvious reasons–it can be very cold, especially when you are walking around.  Many times I’ve worn two pairs of socks and gloves, a scarf, a hat with a scarf and a hat over it.  And no one likes when the puddles at the corner look more like swimming pools and there’s no way to cross the street except to wade through them.  But such is life in a New York winter.  Despite these nuisances, there are many reasons to visit New York in the winter.  Here’s my top ten.

  1. There aren’t as many tourists in January.  Snowstorms can mess up travel plans, so it’s not the best time to travel.  But if there is ever a time in New York where it is not as crowded, it’s this month.
  2. New York City Restaurant Week occurs in January, and it’s a great time to try out a restaurant you’ve been wanting to try.  I would just say to keep in mind that because prices are cheaper, the menus are not as exciting as they normally would be.  I would also say to book early at the popular ones.
  3. Hot drinks.  I love to get hot chocolate from Grom, who makes the thickest, most decadent hot chocolate.  My all-time favorite café to get warm drinks is La Lanterna in the Village.  They have the most extensive menu of spiked coffees you will ever see. 
  4. Valentine’s Day and chocolates.  NYC has a plethora of delectable chocolate.  From Jacques Torres to Royce to Kee’s and Stick With Me, there’s something for everyone’s taste.  And it is fun to taste them all! Check out my Dina’s Guide to NYC Chocolate Shops for more great chocolate in NYC!chocolate bon bons, chocolates, Stick With Me, bon bons
  5. Lenten foods–OK, Lent isn’t for everyone, but even if you are not Catholic, you can still partake in the delicious goodies that can be found this time of year like hot cross buns and the Italian chocolate pudding made with pig’s blood, sanguinaccio. It’s also a time to abstain from meat on Fridays, so I get to make all my favorite Lenten dishes like eggs with sauce.
  6. Chinese New Year parade in Chinatown.  A very fun event that is packed, but it is possible to get a good view.  Follow the parade with soup dumplings at Joe’s Shanghai.  Spend the day in Chinatown shopping and visit the Museum of Chinese in America

    Joe’s Shanghai soup dumplings

  7. Purim–Purim is a Jewish holiday that commemorates Queen Esther outsmarting King Haman who was planning to kill the Jews. Like Halloween, it’s a day for costumes and celebration. I like this holiday for its delicious cookie, hamentaschen, or Haman’s hat. You can find these all around the city, but my favorite are at Moishe’s.
  8. Japan Week–For a week in March, Vanderbilt Hall in Grand Central Terminal becomes an expo of Japanese culture and food. I like to follow this festival with a visit to Minamoto Kitchoan for some Japanese sweets. (This location has moved since I wrote that blog post. It’s now on Madison Ave. between 52nd & 53rd.)

    Kitchoan goodies

  9. St. Patrick’s Day parade–The one day everyone is Irish, including an Italian girl like me!  I love the parade and the after-party at local Irish pubs.  Also corned beef, cabbage, and soda bread. And let’s not forget the elusive Shamrock shake from McDonald’s.

    a festive take on the New York black & white

  10. St. Joseph’s Day–This holiday on March 19 is celebrated by Italians in honor of St. Joseph, the husband of the Blessed Mother. Traditionally, we make zeppole, the fried dough balls you get at street fairs. But we also have zeppole with custard and sfinci/sfingi. You can find these during the season at any of the Italian bakeries in the city, such as Rocco’s, Veniero’s and Ferrara or out in the boroughs.

    Veniero’s zeppole (l) and sfinge

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Top 10 Foods to Get at NYC’s San Gennaro Festival

This list of top 10 foods to get at NYC’s San Gennaro Festival in Little Italy is the definitive guide to the traditional foods eaten by Italian Americans.

1. If you try nothing else at the San Gennaro festival, you have to try cannoli.

La Bella Ferrara cannoli

Where to get cannoli:  the legendary Ferrara on Grand Street and Mulberry, La Bella Ferrara on Mulberry, Caffe Palermo on Mulberry, Caffe Roma corner of Mulberry and Broome.

2. Sausage and peppers sandwiches–When Italians go to festivals, this is what they get.

Where to get sausage and peppers–at a stand.

3.  Zeppole are fried dough balls in powdered sugar–a staple of Italian festivals.

Where to get zeppole–at a stand.

4.  Clams

Where to get clams–at a stand, Umberto’s Clam House on Mulberry.

5.  Pizza/calzones

Where to get pizza/calzones–Sal’s on Broome Street (the fried calzone is to die for!), the first pizzeria in America–Lombardi’s on Spring Street.

6.  Torrone–Italian nutty nougat confection

Where to get torrone–at a stand or at Ferrara on Grand.

7.  Italian cookies

Where to get Italian cookies–the legendary Ferrara on Grand, La Bella Ferrara on Mulberry, at a stand.

8.  Gelato

Where to get gelato–Ferrara on Grand, Caffe Roma on Broome, Mo on Mulberry.

9.  Pasta

Where to get pasta–Puglia on Hester, Vincent’s on Hester/Mott, Angelo’s of Mulberry Street, Benito One on Mulberry.

10. Italian pastries

Where to get Italian pastries–the legendary Ferrara on Grand Street and Mulberry, La Bella Ferrara on Mulberry, Caffe Palermo on Mulberry, Caffe Roma corner of Mulberry and Broome.

–Dina Di Maio

Calandra’s Bakery

I thought I had died and gone to heaven when I stepped inside Calandra’s Bakery in Fairfield, New Jersey.  Well, this is my idea of heaven.  Tall cases of colorful revolving cakes, a wall of crusty breads, and cases and cases of pastries glistening with sugary glazes.  This bakery is the epitome of an Italian bakery.

The bakery was started over 50 years ago by Italian immigrants Luciano and Ortenza Calandra.  Today, they are a mini empire with three bakeries that supply over 500 establishments in four states as well as restaurants and hotels.

Gorgeous lobster tails with custard or cannoli cream.

rum baba

St. Joseph’s Day zeppoles in custard or cannoli cream

cookies

I got a box for the road with lobster tails, cannoli and a sfogliatella.  Really great sfogliatella, crispy and flaky with a delicious filling.

My favorite was the pepperoni bread.  This brings me back to childhood. Absolutely delicious!

 

Gluten Free St. Joseph’s Day Zeppole

zeppole, sfince, sfinge

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.

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)

milk, optional

chocolate chips

candied citron or orange peel

crushed pistachios

maraschino cherries

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.

–Dina Di Maio

St. Joseph’s Day Sfinge

St Joseph

Happy St. Joseph’s Day!  Many cultures celebrate March 19 in honor of St. Joseph (San Giuseppe), the husband of the Blessed Mother and the patron saint of workers and pastry chefs. In New Orleans, Italian Americans have parades and a St. Joseph’s Day table. There are two pastries that are popular on this day. One is zeppole–not the fried dough balls from street fairs. Known as zeppole di San Giuseppe, this Neapolitan pastry is a choux that sandwiches a custard cream, often with a cherry on top. The other pastry, known as sfinge from Sicily, are also made from a choux pastry of a more rounded shape and filled with a ricotta filling.

This year, I got sfinge, my favorite, from two NYC-area bakeries, La Guli in Astoria, Queens,

sfinge, St. Joseph's Day, La Guli

and Rose &  Joe’s Italian Bakery, also in Astoria, Queens.

sfinge

The bakeries are around the corner from each other, so you can easily sample both.

St. Joseph’s Day Sfinge and Zeppole

Happy St. Joseph’s Day!  I got some sfinge and zeppole to celebrate the day.

photo(13)

To read more about them, check out my other blog posts on St. Joseph’s Day.

photo(14)

Zeppole di San Giuseppe

Happy St. Joseph’s Day!

St Joseph

I had wanted to attempt homemade St. Joseph’s Day pastries in honor of St. Joseph’s Day, but I’ve been having a crazy week.  I halved the pastry recipe from Maria Lo Pinto’s cookbook.  They were yummy but not quite the bakery version.  I’d like to try them again when I have more time.  These are the Sicilian sfinge with ricotta filling.  The Neapolitan version is the zeppole with a custard filling.

IMG_1769

Also, it is a tradition to make macaroni with sardines today.  I’m on a sardines kick, so I may make this too if I am able to.