Here’s An Offer You Can’t Refuse…Nor Should You

Every family has their own unique set of traditions.  Different times of the year, special occasions, no occasions…it doesn’t matter.  You know what I am talking about.  Our family is no different…okay, I take that one back.  We are a bit different, but…we have our own unique set of traditions.  For almost everything.  Really.

However, at Christmastime there is one that sets us apart, and afar, from others.  As a matter of fact, this one could end the whole vampire craze and clean out Bon Temps of all the fangs if needed.  It is my first recipe for today from the Wedding Recipe Book.  Diana’s Dad, Addie or G-Pa, brought this home from the Italian festival in Collinsville, IL.  (Collinsville, sounds Italian, right? Nevermind, I’m just messin’)  Anyway, they would make this and serve it up to unsuspecting party goers who had a problem with their sense of smell.  Because most people who smelled this, wouldn’t dare go near it.  But if you took the plunge into a world of garlic and butter and anchovies…wow.  I think it is really good.  But it is not for everyone…

So, because G-Pa had begun to serve it up Christmas Eve, it became a tradition, expected actually, and now we serve it up Christmas Day or sometime during the holidays.  I often thought about serving it during other times of the year, and wondered why we didn’t think of it…until it hit me.  It takes about a year for all of that garlic odor to get out of the house, clothes, pores and anything else it permeates…Which reminds me, when you try this, and you will, do not cook it in the same pan or skillet you make pancakes in…unless you like your pancakes with a little gaaahhlic.

So, now that I have put it all out on the table, so to speak, here is the recipe and I really encourage you to try it…just make sure your timing is right. (Valentine’s Day probably is not the best time!!)

Bonyacaulda

7 cans anchovies in oil (2ounce cans)

2 sticks butter                                                3 heads garlic

Chop garlic very fine.  Brown in butter at low temp.

Add anchovies and cook until anchovies are dissolved.

Stir frequently with a wooden spoon.

Serve warm with Italian or French bread, celery, or Chinese cabbage

The Corleone Family (and Grandpa)

So I figure that if you try the “Bonya” something sweet sure would taste good.  And one of the nice sweet surprises, as far as the recipes are concerned, that came out of this project, is the following recipe from Marie and Leon (Leon is Drew, Tyler and Blake’s brother from another mother.  And Marie is, well beautiful, oh, and Leon’s wife) It will be a nice finish to any dinner, Italian or not, with or without garlic.

Italian Pignoli Cookies.

Prep time 20 min. Cook time 13 min.

1 4-oz can almond paste crumbled
¾ cup confectioners sugar
¼  teaspoon salt
1 large egg whites
1 tablespoons honey

½ cup pine nuts

Preheat the oven to 350 degrees.

Combine the almond paste, egg white, and honey in an electric mixer at medium high until the mix is smooth and thick. Spoon out 2 inch round cookies and place them about an inch apart on baking sheets lined with parchment paper. Sprinkle the tops of the cookies with the nuts and gently press the nuts into the cookies. Bake the cookies until they are golden brown, about 13 minutes. Cool the cookies on a rack without removing them from the parchment paper. Peel from the parchment paper after cooling. Serve or store in a closed and air tight container at room temperature.

Leon and Marie Scott

So here’s an offer you can’t refuse…I know you saw that one coming…give these a try, have a nice soft glass of red wine, enjoy the recipes, the wine, the evening and your life.

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Published in: on July 17, 2010 at 12:05 am  Leave a Comment  

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