Struffoli Balls Not From the Bakery For Anthony

This Strufolli recipe is for Anthony. Anthony commented on my Struffoi recipe…and gave me a great laugh.

I ordered the Struffoli balls and didn’t make them… for Easter. Now it’s Christmas and time to make them again.

Sprinkle With Rainbow Nonpareils

Anthony’s Comment: “They look wonderful, but there’s no recipe! Go to an Italian bakery and BUY them? That’s like having a meatball recipe which instructs: “Go to the delicatessen and buy the meatballs and a jar of sauce. Remove lid from jar, pour contents into pot over medium flame, add meatballs and cook until heated. Transfer to a colorful platter and serve. Mmmm delicious. Prep time: 90 seconds.”

I think Anthony may be channeling my mom.  One holiday I bought the fresh ravioli from a local restaurant, gently layered it on  clean linen cloths, doctored some Italian tomato sauce, with fresh basil, parsley and sauteed garlic. Dinner for 12  with me gently placing the ravioli into the boiling water, out al dente with my slotted spoon and served with home-made sauce… My mom went out to the garbage after dinner and pulled out the RAGU jars…  ”I knew you didn’t make it!”

OOOPS!

But don’t tell Santa!

Italian Honey Balls called Struffoli also made during the Christmas holidays and piled high as a Christmas Tree!

Struffoli *

Struffoli Italian Honey Balls

This is the part the recipe doesn’t have…the balls….please. (Italian Fried Dough Balls for coating with honey. Honey Balls)

Struffoli alla Gilda Puglisi found in Beloved Family Recipes by Paolo Villoresi.

The Fried Balls

4 cups unbleached all-purpose flour

5 teaspoons baking powder

⅛ teaspoon cinnamon

1 stick unsalted butter

4 large eggs

½ cup anisette

2 teaspoons vanilla extract

6 cups peanut oil

Mix the flour with the baking powder and cinnamon on a breadboard or counter.  Work in the butter, eggs, anisette, and vanilla. Knead until asoft pliable dough forms, about 5 minutes, adding a little flour if the dough is sticky or a little water if it is dry.  Shape into a ball, place in a bowl, and cover with a damp cloth; let rise for 1 hour at room temperature.  Keeping most of the dough under the damp cloth to prevent it from drying, tear off a small piece with your hands and roll it between you hands into a ½ inch thick log.  Cut into ½ inch pieces. Repeat until all the dough has been cut and shaped.

Heat the oil to 350˚ in a deep pan.  Fry the dough in 4 or 5 batches until it is golden all over and nicely puffed, about 3 minutes per batch. Remove with a slotted spoon to a tray lined with paper towels and blot dry. Transfer to a bowl. This is the strufella or Strufolli. The Balls.

For the rest of the recipe: http://italianhandful.wordpress.com/2011/04/19/struffoli-italian-confetti-honey-balls/

Happy Holly Days

And a Happy New Year!

The Fork In The Road

Wild Peonies

Wild Peonies

Now at their peak in glorious full bloom

Too precious to pick

Too precious not to pick.

—Ryokan

Ah ha… the fork in the road.

To quote Yogi Berra, “When you come to the fork in the road, take it!”

And so dear readers, I have decided to post my blog randomly.

To cut and smell the flowers, enjoy the view,  taste life anew.

And share it with you.

Please subscribe to my RSS feed so you will know when I post.

After The Rain

Thank you, Adagio

RASPBERRY RHUBARB CROSTATA WITH RASPBERRY VINEGAR GLAZE

Rich Raspberry Rhubarb Crostata

After my last year’s flop at making a Rhubarb Gallette…once again I could not resist the staunch scarlet stalks at the Green City Farmers Market.

Farmers Market Rhubarb

There was a recipe in the Italy Issue of Bon Appétit for “Rhubarb and Raspberry Crostata” by Karen DeMasco. I was ready, a year had passed since my last foray into the land of the giant stalks, full of complex sour and holding the promise of sweet.

Abby Klug From Mick Klug Farm

So I bought 2 pounds of rhubarb from Abby Klug, the beautiful daughter of Mick, from Mick Klug Farm.

Encouraged by suggestions from Cynthe of  FigsWithBri.com —I forged ahead. Raspberries are not in season here… yet, but there’s always Trader Joe’s.

My only hesitation was the ice cream or whipped cream topping suggested; this Crostata is rich enough! But it’s a “great go for it” idea.

I added the Raspberry Vinegar Glaze instead. A bling girl,  I like the glossy finish. Enjoy!

recipe Karen DeMasco Locanda Verde, New York City *

Crust With A Tender Nutty Texture

CRUST

1 cup unbleached all purpose flour

½ cup whole-wheat flour

1½ tablespoons sugar

¾ cup (1½ sticks) chilled unsalted butter, cubed

1 large egg

1 tablespoon milk

Raspberry Rhubarb Filling

FILLING

¾ cup cornstarch

4 cups ½ inch thick slices rhubarb (about 1½ pounds)

1 ½ container fresh raspberries

⅔ cup sugar

1 egg, beaten

Raw Sugar

CRUST

Combine flours, sugar and salt in a food processor; blend for 5 seconds. Add butter; pulse until butter is reduced to pea-sized pieces. Whisk egg and milk in small bowl to blend: add to processor and pulse until moist clumps form.

Form Ball Into Disk And Chill

Gather dough into a ball; flatten into a disk. Wrap in plastic wrap; chill at least 1 ½ hours. Do Ahead: Can be made 2 days ahead. Keep chilled.

FILLING

Dissolve cornstarch in 3 tablespoons water inn a small bowl; set aside. Combine rhubarb, raspberries, and sugar in a large heavy saucepan.

Add Sugar

Cook over medium heat, stirring often, until sugar dissolves and juices a released, about 5 minutes.

Bring To Boil

Stir in cornstarch mixture and bring to a boil (rhubarb will not be tender and slices will still be intact).

Transfer to a bowl. Chill until cool, about 30 minutes.

GLAZE*   I added the Glaze

½ cup raspberry vinegar

¼ cup sugar

Stir vinegar and remaining 1/4 cup sugar in heavy small saucepan over medium heat until sugar dissolves. Increase heat; boil until syrup is reduced to 1/4 cup, about 6 minutes. Set aside.

Preheat oven to 400˚F. Roll out dough on floured parchment paper to 12 inch round: brush with beaten egg.

Mound In Center Of Crust

Mound filling in center of crust; gently spread out, leaving 1 ½ inch border.

Gently Fold Edges

Gently fold edges of dough over filling, pleating as needed. Brush border with egg, sprinkle with raw sugar. Slide parchment with crostata onto a large rimmed baking sheet and bake until crust is golden brown and filling is bubbly, about 45 minutes. Let crostata cool on baking sheet on a rack.

Brush With Raspberry Vinegar Glaze

While still warm, brush top with raspberry vinegar glaze. Transfer crostata to a platter, cut into wedges, and serve.

Slice And Share

When you realize you’ve made a mistake,

take immediate steps to correct it. 

Dalai Lama

Rösti aka Florentine Hash Browns

Lazy days of summer hit Chicago like a brick Monday. Suddenly everything is green.

Seeds of Summer

Rooftop boxes are sown with plants and herbs kept inside for weeks because of the cold. Boat sails dot the lake, bikes fill the paths, lawn trimmers buzz, the air is humid and tweets say… get out and play.

This is an easy delicious recipe adapted from Vegetarian Times magazine. They look like a savory version of Florentine cookies with their lacy layers. A true hash-brown-hound could eat the whole batch!

I speak from experience.

So double up… it’s a crowd pleaser.

Rosti aka Florentine Hash Browns

This recipe adapted from Vegetarian Times magazine.

2 medium white potatoes

2 large carrots

½ cup fresh parsley

1 cup chopped onion

3 eggs, use 1 whole egg and 2 egg whites

¼ cup flour

2 cloves garlic, minced

Salt and freshly ground pepper to taste.

Chilpotle Pepper Adobo Tomato Sauce

1 Chilpotle Pepper in Adobo Sauce

1 cup diced and fire roasted tomatoes

Grate potatoes, carrots, I used the food processor. Place in a clean kitchen towel used for vegetables, (carrots stain) squeeze to remove excess liquid.

Add Eggs and Flour

Transfer to a bowl and stir in onion, flour and garlic. Fold in eggs and season with salt and pepper.

Coat large skillet with cooking spray, and heat over medium heat.

Drop Heaping Spoonfuls

Spoon 2 tablespoons Rösti mixture for each patty, shaping with spoon to flatten and make patties. Cook 2 to 3 minutes, or until bottoms are crisp.

Turn When Crisp

Carefully flip with spatula and cook 2 minutes more, or until browned on both sides.

Whisk together 1 Chilpotle pepper in Adobo Sauce and diced tomato sauce. Place in bowl.  Serve.

Serve With Adobo Sauce Or Fresh Salsa

And get outside!

Spring Chill Asparagus Vichyssoise

Asparagus Leek Potato Vichyssoise

I decided to take the Scarlet solution… think about it tomorrow.

And capture the romance of the accessory, sometimes called the garnish.

Chive Flower Garnish

In this case the wispy chive flower, packing an unexpected texture and flavor surprise in the Vichyssoise

Spring Chill Asparagus Vichyssoise

*this Recipe adapted from a recipe from Taste Restaurant, Seattle Museum

1½ pounds Yukon Gold potatoes, peeled and thinly sliced

1 pound medium asparagus

3 cups water

1 cube Vegan Vegetable Bouillon

2 medium leeks, white part only, sliced and washed

1 medium onion, peeled and coarsely chopped

1 cup rice or soy milk, chilled

3 tablespoons unsalted butter
1 sprig thyme, fresh from your garden!
1 teaspoon salt white pepper, to taste
Fresh chive flowers to decorate and flavor.

Add bullion cube to 1 cup of boiling water and dissolve. In large pan, heat remaining water and bouillon water to simmer. Trim asparagus spears, woody part off the bottom. Add whole asparagus spears to simmering pan and cook for 2 to 3 minutes. Remove asparagus, reserve cooking broth.

Drain and Dry Asparagus

Plunge asparagus in bowl of ice water to stop cooking, then remove from ice water, drain- dry with towel. Remove asparagus tips, refrigerate for garnish. Cut remaining spears into 1-inch pieces. Refrigerate.

In soup pot, melt butter. Add onions, leeks, and cook gently.

Sprig Of Thyme

Add potatoes, reserved broth, sprig of thyme, salt and white pepper. Bring soup to a simmer and cover. Cook soup 10 to 15 minutes or until potatoes are tender, remove thyme (if you can find it) and chill.

Pour Asparagus Puree Into Covered Container and Refrigerate

Place asparagus stems in blender with ½ cup cold water. Puree until velvet smooth not satin… pour in covered container and refrigerate.

Potato Leek Puree

In small batches, puree the potato and broth mixture in blender until smooth. Chill thoroughly.

Mix In Asparagus Puree and Soy Milk

Add asparagus puree and rice  milk to pureed potato soup. Taste and adjust seasoning.

Spring Chill Vichyssoise

Pour into covered container.

Spring Chill In A Covered Container

Chill.

Frost Bowls In Freezer

Place cold soup in chilled bowls…

Chive Flower Garnish

Garnish.

Polka Dot Tart… Asparagus Puff Pastry Tart

Serve With Greens Fresh From the Garden

To continue with my blog…is the question of the hour for me.

I committed to one year of blogging two years ago this month. I wasn’t sure how it would evolve, a newbie to the blogging world. I registered my domain name Italian Handful.com at Go Daddy. Com and decided to keep using my italianhandful.wordpress.com address because the community at wordpress.com has been soooo supportive!!!

This all started because I had a book in progress, Italian Handful and Agent Michael Larsen recommended that I start a blog for internet exposure. The book was in its final edit…and I always considered myself a multi-tasker, but I haven’t gotten back to that final edit.

Yikes!

An emotional foodie, I decided to ponder the question and looked up “Springtime Vegetable Tart” in my Williams-Sonoma Vegetarian Food Made Fast cookbook! It looks great, puff pastry and bacon smells mouthwatering…besides, with all the cholesterol and fat in this recipe…

I may never have to decide.

Spring Brings Asparagus and Peas

Asparagus Tart

adapted from Spring Vegetable Tart Williams-Sonoma Vegetarian Food Made Fast

1 sheet Frozen Puff Pastry, thawed, (DUFOUR Pastry Kitchens or Pepperidge Farm) defrost pastry in refrigerator 2-3 hours before using

20-24 asparagus, thin, trimmed

4 eggs, separate 2 egg whites from yolks

¾ cup frozen peas, rinse and drain

3 slices bacon, broken into small pieces, remove fattest part, we’re going for “essence of Bacon”

¼ cup soymilk

½ cup grated Parmesan cheese, reserve 2 tablespoons for topping

Salt and freshly ground pepper

Preheat the oven 400˚ F.   Line rimmed baking sheet with parchment paper.

Stretch and Smooth Puff Pastry

Lay Puff Pastry on baking sheet stretch to fit pan from the underside. Fold the sides to make a 1-inch rim, overlapping the pastry at the corners and pressing it lightly. Prick the pastry all over with a fork.

Place Bacon, Asparagus and Scallions

Sprinkle the bacon over the bottom of the pastry; place the asparagus, laying the spears vertically in a row from one side of the pastry to the other. Sprinkle the scallions over the asparagus. Bake 15 minutes.

While tart shell is baking:

Separate two eggs yolks from the whites, discard yolks, and add to 2 whole eggs. (I had to cut the cholesterol someplace.) Whisk the eggs, whites, soymilk, Parmesan cheese, and ¼ teaspoon salt and pepper to taste until well combined. When pastry has baked 15 minutes remove from oven.

Distribute the peas over the pastry.

Pour Egg Mixture Evenly

Pour the egg mixture over the peas, bacon, asparagus, and scallions. Bake until the pastry is puffed and golden brown, about 10 minutes longer.

Sprinkle Extra Parmesan and Broil Top

Sprinkle remaining Parmesan cheese over top, place under broiler for 2 minutes. Remove to cool on wire rack. Let the tart stand for 10 minutes.

Cut into pieces and serve.

Slice And Serve

“Beware of what you set your heart upon, for it surely shall be yours.”

—Ralph Waldo Emerson

Matisse Afternoon With Rosemary Parmesan Balsamic Chips

Matisse Art Institute Chicago

A Matisse week in May, kicked back, socializing, and Chef Craig Boroughf’s adaptation of a Chicago favorite!

Ready and easy in minutes… What with Mother’s Day…et.all…

Salty, sweet and snappy.  Just like  your mother!

Matisse Rosemary Parmesan Balsamic Chips

Matisse Chips

*Recipe adaptation of West Town Tavern Potato Chips courtesy of Susan Goss, Executive Chef/Co-owner, West Town Tavern, Chicago, IL http://www.idahopotato.com/recipes

and Chef Craig Boroughf, Northbrook, IL

Bag of Thick Kettle Chips

 
1 large Bag of Thick Kettle Chips

¼ cup Parmesan Cheese grated

1 tablespoon Balsamic Syrup*

1 tablespoon fresh rosemary, minced

Mince Rosemary Fine

Kosher salt and ground black pepper to taste.

Parmesan, Rosemary, Toss

Toss Parmesan and Rosemary with Chips

Drizzle Balsamic Reduction

Drizzle Balsamic Syrup.

Serve.

Toss gently with salt and pepper. Enjoy!

*Balsamic Reduction Syrup

Balsamic Reduction Syrup Clings to the Spoon

Balsamic Reduction Syrup

1 cup balsamic vinegar

¼ cup dark brown sugar

*To make balsamic syrup combine 1 cup balsamic vinegar and 1/4 cup dark brown sugar in a saucepan. Bring to a boil, stir to dissolve sugar and simmer rapidly 20-30 minutes until vinegar reduces to syrupy consistency and coats the back of a spoon.

“If you realize you have enough, you are truly rich.”

Tao Te Ching

Roasted Radish And Shrimp Medley

Roasted Radish Shrimp Medley

My love affair with radishes began when I was six years old and pulled my first baby radish from our city prairie garden. The green leaves popped early, their tiny tips of red tinge bursting warm though the hard dirt. I tugged at the leafy stem. Once out, it looked like a tiny red carrot.

Full of bravado bold for a six year old… I swished the red mini-root in a bucket to wash off the dirt and ate it on my brother’s dare… including the worm-like root hair!  Of which he made me well aware.

Crispy, spicy, watery, hot and crunchy Crudité.

Radishes, a nutritious root vegetable, have played many supporting roles—

Victory Garden Star

from the 40’s Victory Garden as a sliced filler in home grown salads, the 50’s radish rose garnish,  Craig’s  French Breakfast radishes, and Winter’s exotic peppery Black Radish, new again, at the Green City Farmers Market.

Alberto Giocometti 's Spoon Woman at the Chicago Art Institute

Dark as Winter

Black Radish Crudite

Bulbous red Globe Radish is the star in this Roasted Radish Medley. Its sharp pungent flavor transformed in roasting to a sweet, succulent and mellow flavor— still full of nutrients and retaining its bright red outer skin color. And sooo low in calories…scoop them up!

Roasted Radish Shrimp Medley

1 pound of red Globe radishes, trimmed and quartered, reserve greens

1 pound red potatoes cut into cubes the size of radish quarters

9 large shrimp, cooked, deveined and shelled, cut into ⅓’s

8 scallions discard tough greens, slice whites into small pieces, about ½ cup

5 tablespoons extra virgin Olive oil

⅓ cup while Balsamic vinegar

2 tablespoons fresh flat leaf parsley, chopped

2 tablespoons fresh basil leaves, thinly sliced

2 teaspoons Kosher Salt

Freshly ground black pepper to taste

Preheat oven 425˚F. Place large baking sheet inside.

Cut Off Leaves You Can Use

Remove and save radish greens as they rob nutrients of the roots. Sort through greens discard wilted and yellow greens. Wash good greens in cold water several times to rid them of sand and grit. Set aside.

Red Globe Radishes

Wash radishes and potatoes, do not soak— for they get waterlogged. Pat dry. Cut.

In a large bowl, mix radishes, potatoes, 2 tablespoons of oil, 1 teaspoon of salt and pepper, toss to coat. Spread on hot baking sheet.

Roast Toss and Let Steam Out

Roast potatoes and radishes 25 minutes, open oven halfway through roasting, about 10 minutes, and turn— to brown all sides and let the steam out. Roast until golden.

Stir Radish Greens into Roasted Radishes and Potatoes

Stir radish greens into roasted potatoes and radishes and return to oven, roast 5 minutes more.

While radishes and potatoes roast prepare shrimp and vinaigrette.

Slice Shrimp Into Thirds

Vinaigrette: 3 tablespoons olive oil, Balsamic vinegar, whisk with 1 teaspoon salt and pepper.

Add scallions and parsley.

Transfer roasted radishes and potatoes into large bowl. Add shrimp. Drizzle in vinaigrette.

Flavors Meld In Roasted Radish Shrimp Medley

Toss gently to meld flavors, let sit for 5 minutes. Add basil, toss gently and serve.

Roasted Oyster Mushrooms and Gnocchi Pearls

Oyster Mushrooms and Pearls

In ancient China oyster mushrooms were sent as a gift to friends and family. The jewelry maker in me couldn’t resist adding the pearls…

The graceful appearance of the bloom of the oyster mushroom hooked me at the Green City Farmer’s Market. I wondered if I could roast them to keep the whole mushroom together? I looked for roasted oyster mushroom recipes and decided to make up my own.

I wanted to keep the oyster and pearl theme going and first thought of pearl onions, but they weren’t available.

What about Bay Scallops, they’re white and small? They would be wonderful with this Roasted Oyster Mushroom recipe and the texture of the Bay Scallops would add the dimension of the Sea… if you try it please let me know.

I had the Mini Potato Gnocchi and decided to make the ‘Pearls‘ vegan by default.

Besides their meaty texture and beautiful looks, Oyster mushrooms are a health protecting food. “Oyster mushrooms lower cholesterol and promote the metabolism, lower blood pressure and stimulate blood circulation. They contain taurine, which is a component of bile important for the metabolism of fats, reducing the production and secretion of low density lipoproteins” (LDL’s- bad cholesterol).

So take another look!

Roasted Oyster Mushrooms and Gnocchi Pearls

Roasted Oyster Mushrooms With Gnocchi Pearls

2 pound cluster of oyster mushrooms

2 small lemons

1 ½ tablespoons butter or Earth Balance Vegan Buttery Spread, broken into small pieces

¼ cup NSVOO  Not So Virgin Olive Oil*

1 twig rosemary,

Zest of one lemon

Bring all ingredients to room temperature.

Preheat oven to 225˚ F.

Split Into Four Sections and Marinade

Break Oyster mushroom cluster into 4 to 6 clusters.  Trim bottom of stems with scissors.

Crush needles from rosemary twig into NSVOO, include garlic pieces from NSVOO, mix with butter in bottom of ovenproof baking dish. Zest 1 lemon into oil, butter, and garlic mixture.

Add Lemon Juice to the Gills

Coat top, underside gills, and between mushroom petals with mixture. Squeeze lemon juice over the mushroom petals— gill side up.

Turn mushroom petal topside down in baking dish. Cover with brown bag and marinate for ½ hour at room temperature.

Turn petal-side up and roast for 10 minutes, then open door of oven for 1/2 minute to let out steam.

Roast 10 minutes more, open door again for steam to escape.

Turn the petal side down for 10 minutes more. This roasting is as slow as a meringue.

Cut With Scissors

Cut Roasted Mushrooms into serving size sections petal-side up on serving platter in a ring.

Spread Petal-side Up In a Ring on Large Platter

Gnocchi Pearl Center

Pearl Size Potato Gnocchi

1 package of Mini Potato Gnocchi

¼ cup Fresh Parmesan cheese

1 bunch fresh Basil leaves, reserve 10 whole leaves and chop ⅓ cup additional leaves, set aside

1 tablespoon Sea salt

¼ teaspoon cayenne pepper

Bring 2 quarts cold water to a boil for Gnocchi. Add Sea salt to the water.

Boil 2 minutes, drain, reserve ¼ cup water.

Add Roasted Mushroom Marinade to Oil, Basil and Gnocchi Water Reserve to Make Sauce

Add ¼ cup extra virgin olive oil and Gnocchi water reserve to mushroom roasting marinade include smaller pieces of mushrooms in bottom of ovenproof pan and mix together with basil for sauce. Coat Basil leaves for garnish with sauce.

Add Gnocchi to sauce in pan and coat. Pour Pearl Gnocchi and sauce into center of roasted mushroom ring.

Shave or grate fresh Parmesan cheese on each serving.

Add Extra Parmesan to Serve

Everything has beauty, but not everyone sees it. —Confucius

Struffoli Italian Confetti Honey Balls

Struffoli Happy Easter Honey Balls

Struffoli, strufoli, struffoli—Italian Honey Balls! A Neapolitan dessert my Grandma Micaletti brought to every Easter Sunday family celebration I can remember—since I was a little girl.

Grandma Micaletti, my dad’s mom, didn’t cook. She was a bakery girl. There never was a Struffoli recipe handed down in our family.

My mom’s family was from Abruzzi. The Easter lamb cake and baskets made of braided bread with eggs still in the shell covered with the braided bread, Ricotta pie and Shattone. We watched, helped and learned. But never Struffoli!

This year, in honor of Grandma Micaletti, I wanted to make the sticky honey balls covered with colorful candies. I didn’t even know the name Struffoli until Thursday, when Tara told me Struffoli in Italian means confetti! Duh. It looks like confetti convention!

Taking a lesson from Grandma… I called D’amato’s Italian Bakery on Grand Avenue in Chicago, they knew what I was talking about… they sell the ready-made Struffoli like Grandma used to bring on Easter. Sorry to say they don’t have a website, but I called them after a request from Toni on the East Coast and they said I could post their phone number and they would work with you. D’amato’s phone number is 1-312-733-5456.

I asked if I could just order the deep-fried puffballs for my assemblage? Motivated by my “fear of frying!”

They were a little surprised at my request but said OK!  Jeanette, D’amato’s baker told me how to make the honey coating and an ancient cookbook of my mom’s guided me through the steps.

“Struffoli? You’re making sticky honey-balls?” Some of those sticky honey-balls were so hard… to quote my sister Carmen, “You were afraid you could break a tooth!”

Not these. The deep-fried dough balls from D’Amato’s were like tiny cream-puff pastry balls, not dense and hard.

But the finished Struffoli, like our memories is still sweet and sticky!

Clusters of Honey Balls

Struffoli Italian Honey Clusters

Order the deep-fried balls from an Italian bakery.

3 bags, (1½ pound bags) They are very light. (I had extra)

3 cups liquid honey

3 tablespoons sugar

3  (3 oz.) jars of Rainbow Nonpareil candies

Assemblage:

Preheat oven 300˚ F.

Tiny Deep-Fried Cream Puff Shells

Place balls in a single layer on baking sheet. Bake for 2-3 minutes. Repeat until all deep-fried balls are warm.

In a 2 quart saucepan or skillet, cook the honey and sugar over low heat about 5 minutes.

Heated Deep-Fried Balls In Honey

Remove from heat and add deep-fried pieces.

Stir constantly until all the pieces are coated with the honey-sugar mixture.

Remove Coated Pieces With Slotted Spoon

Remove the coated pieces with a slotted spoon into a bowl.

Sprinkle With Rainbow Nonpareils

Sprinkle with Nonpareils.

Start Base Layer Sprinkle Nonpareils

Remove to a large serving platter and arrange in large cone shaped mound.

Sprinkle layer.

Build Layers Sprinkle Each Layer With Nonpareils

Add more layers and sprinkle each layer.

Chill in refrigerator covered with plastic wrap.

The recipe says it will last up to a month.

Don’t you believe it…unless there are no kids around!

Struffoli Honey Clusters

Happy Easter!