Hound Picks - VillaWare Quattro Pizzelle Maker
I got a new toy for Christmas baking- a pizzelle maker. After doing a bit of research, I bought a VillaWare Electric Quattro Pizzelle Maker. It works like a charm. Once my batter was made, the process of churning out pizzelles was quick and efficient. I made two types yesterday; orange-rum and chocolate-walnut. The former was outstanding while the chocolate was just meh. Fortunately, I have a great chocolate biscotti recipe up my sleeve and will post about that later.
Pizzelles originated in Italy. The name “pizzelle” means round and flat. Early on, pizzelles were made in molds and cooked over fire. Often times, the pizzelle mold had the family crest, initial or town name of origin.
Pizzelles now associated with Christmas and Easter, were made for celebrations. Specifically, for the “Festival of the Snakes”, also known as the “Feast Day of San Domenico” day in the town of Colcullo Italy, which is in the Abruzzo region. After the snakes were captured and subsequently driven back into the bush, away from the town, the residents would celebrate with these round delights. The town was said to be rid of snake bites for another year.
Back to my new toy.The pizzelle maker is truly non-stick. No spraying. No sticking. I found two kitchen tools to be very helpful during and after making the cookies. First, a small scooper to ensure uniformity. Second, a small pasta cutter to cut the excess away from the pizzelles and round them out. Each batch of 4- 3 inch pizzelles took under one minute to pour and bake. I allowed each batch to cool on a large wooden board, then stacked them until I was finished with the batter. I then cut and stored them in tins.
Last, I want to share these wonderful tins and boxes I bought from Michael’s craft store. The Chinese take-out boxes are very popular this year. I purchase a variety of Holiday themed boxes and tins for gift giving.
I’m looking forward to making the traditional anise pizzelles of my childhood Holidays. In the meantime, here’s a recipe for those delicious Orange Rum Pizzelles.
Orange Rum Pizzelles
Ingredients:
3 eggs room temperature
1 cup sugar
1/2 cup butter, melted and cooled
2 tsp. rum
2 tsp. orange zest
2 cups flour
Directions:
In a large mixing bowl or standing mixer, beat the eggs and sugar until creamed. Add the cooled butter a little at a time. Add the rum and grated orange zest. Gradually add enough flour to make a light dough. The batter should be stiff enough to be dropped by a spoon or small ice cream scooper (I added just about all 2 cups).
Place about 1 tsp. (for small pizzelles- large pizzelles should take about 2 tsp.) on each mold and close grill firmly. Each pizzelle batch should take 45-50 seconds to bake. Remove to cool. Cut excess batter from around each pizzelle when cooled.
The “locavore” movement encourages consumers to buy from farmers’ markets or even to grow or pick their own food, arguing that fresh, local products are more nutritious and taste better. Locavores also shun supermarket offerings as an environmentally friendly measure, since shipping food over long distances often requires more fuel for transportation.
“The word ‘locavore’ shows how food-lovers can enjoy what they eat while still appreciating the impact they have on the environment,” said Ben Zimmer, editor for American dictionaries at Oxford University Press. “It’s significant in that it brings together eating and ecology in a new way.”
“Locavore” was coined two years ago by a group of four women in San Francisco who proposed that local residents should try to eat only food grown or produced within a 100-mile radius. Other regional movements have emerged since then, though some groups refer to themselves as “localvores” rather than “locavores.” However it’s spelled, it’s a word to watch.
Mmmm. Those look fabulous, and like a giant pain. It’s amazing what molds can do.
My father in law has the Villaware pizzelle iron and has lost the basic recipe that came with the iron. He would like to have it. Could you e-mail it to me? Thank you in advance for your help.
If you do have this recipe, could you please e-mail me at clavely@mbbblaw.com.
Thank you