Haman's ears
Yield: 1 servings Ann
Ingredients:
- 2 Eggs 2 tb Rum or brandy
- 2 Egg yolks 2 1/2 c Flour unbleached
- 1/4 c Sugar 1 c Oil olive or otherwise for
- 1/2 ts Salt -frying
- 1 ts Lemon rind grated -Confectioner's or icing
- 3 tb Olive oil -sugar
Instructions:
Orecchi di Aman For the Italian Jews orecchi di Aman are as synonymous with the festival of Purim as the Hamantaschen are for the Ashkenazim. In a small bowl beat the eggs egg yolks with the sugar lemon rind olive oil vanilla extract and rum. Gradually add enough flour to make a rahter soft dough. Turn out onto a floured working surface and knead for 2 or 3 minutes. Roll very thin. With a pastry cutter or sharp knife cut into strips 1 inch x 4 to 7 inches. Slowly heat the oil in a small saucepan. (Oil is at the right temperature when a small piece of dough drops into it floats and begins to sizzle.) Fry a few strips at a time twirling them to give them odd shapes until they are lightly golden. (Tie the longer pieces into a knot before frying them.) Drain and place on a paper towe. When all the ears are done transfer to a large serving dish sprinkling each layer with confectioner's sugar (through a sieve). YIELDS: 2 to 3 dozen Source:_Classic Cuisine of the Italian Jews_ posted by Anne MacLellan
