It has been a very busy past month with the book signings that has kept me away from the blog. The big news now is that I will be in New York as a guest on The Martha Stewart Show on Tuesday, December 21 at 10 am. Check your local Hallmark Channel for times in your area. I will be demonstrating making the “Pesche”- whimsical little cakes that resemble a peach filled with pastry cream.
Here is a picture of the “Pesche” from my cookbook by Sara Remington.
I am excited to be in New York this time of the year and enjoy the holiday displays.
{ 7 comments… read them below or add one }
Congratulations Rosetta on your appearance on Martha Stewart! Your book is beautiful and I am truly enjoying it! Buon Natale!
Your pesche look delicious! I have also made these after seeing them on Broxholm Road blogspot. They are quite lovely! Congratulations on being on the show. I’m looking forward to buying your book.
Thank you for sharing your wonderful recipes with the rest of us. I’m going to try the Pesche recipe for the holidays as I’m sure they are delicious just from reading the ingredients.
I saw you today on Martha Stewart, Rosetta! You did a wonderful job and your pesche looked so good!
I hope you enjoyed the sights of my city…I know you must have been surprised how crowded all the holiday displays are!
Merry Christmas and Happy 2011!
Pat,
I loved NY … it really felt like Christmas especially at night when we walked by Rockefeller plaza and watched all the window displays on 5th Ave. I just didn’t like the cold!
Merry Christmas and Happy New Year!
Hi Rosetta,
I left you a message on your facebook site but I don’t know if you received it.
My original message was to long for Facebook so I’m placing it here:
Great Stuff Rosetta!! I want to wish you the best of luck with your book. I just picked one up at Amazon.com.
I am doing a little research and have a couple of questions RE: A Calabrese Christmas Eve dinner. If you can help I would appreciate it. I’m looking for an authentic recipe for Crispeddi (Italian doughnut with anchovies inside).
My second question is trying to replicate a Christmas Eve tradition where my Grandfather would take all the kids over to a table and proceed to create a fruit combination that looked like Jesus on the cross. He used a specific number of fruits (I think 7 or
and each one symbolized a feature of Jesus hanging on the cross. The one example I remember was that he used a small bunch of red grapes to symbolize the wounds that Jesus had on his hands, feet, heart and side.
I’m trying to fill in the pieces for the other types of fruit.
Just some background, my Grandfather John was from Catanzaro the Capital of Calabria and he would be around 120 years old if he was still around. He was a young teenager when he arrived in the US.
Tom,
The recipe for grispeddi with anchovies is in my book on page 37. Leave out the sweet dried peppers that we fold in the dough (traditional dish from my town) but most people just fold in the anchovy in the yeasted dough. Use the recipe for the yeasted dough and then fold the anchovy in the dough and fry them following the recipe.
I can’t help you with the other Christmas Eve tradition that you describe. Maybe someone that reads this blog might be familiar with that tradition and hopefully will be able to help you recreate it again.
Rosetta