Clinton Township Newsletter

1 0 m a r c h 2 0 2 1 W W W . C L I N T O N T W P N E W S L E T T E R . C O M t h e i t a l i a n a m e r i C a n h e r i t a G e C l U b O F h U n t e r d O n C O U n t y m O n t h l y m e e t i n G The Italian American Heritage Club of Hunterdon County will continue to promote our Italian culture and heritage with the community at our monthly meeting on March 16 at Mountainview Chalet (154 NJ-173, Asbury, NJ 08802) at 6:45 pm. At last month's meeting, Mike DeSapio spoke about the different avenues for acquiring a dual Italian citizenship. If you are interested in finding out more about obtaining a dual Italian citizenship, feel free to go to www. DeSapiodualcitizenship.com. In March we will discuss St. Joseph's Feast Day (which is on March 19) and enjoy a special dessert, Zeppole di San Giuseppe. If you are an adventurous baker you can try making the recipe below (compliments of Carlos Truppi). Please consider joining us on March 16 and be sure to call Mary Divock at: 908.377.1379 to reserve a seat. We are very concerned with the safety of the Covid 19 virus so we all wear our masks (when not eating) and are seated six feet apart for social distancing. Interested in becoming a member? Contact Faith Truppi at 908.303.1951 or email: faithtruppi@gmail.com. Zeole di San Giusee Mangi a! (St. Joseph's Day is Father's Day in Italy on 3/19 each year) Youtube video: https://youtube/yujcDbc86ZE Ingredients (Ingredienti pasta choux) • 250 g flour • 250 g water • 100 g butter • 6 eggs • 3g salt (room temperature) • vegetable oil for frying Ingredients for Pastry Creme (Crema Pasticcera) • 500 ml of milk • rind of 1 lemon (use potato peeler to make sure only the yellow part of rind is peeled) • 4 egg yolks • 180 g superfine sugar • 42 g corn starch • small spoon of vanilla PASTRY: Put water and butter in a soup pot and bring to a boil over medium flame. Turn off flame and then put all flour into a saucepan and stir fast continuously until a smooth dough is created. Put dough into mixer bowl then allow dough to cool for 15-20 minutes. At medium speed, add salt and then one egg at a time allowing each egg to completely incorporate into dough before adding the next egg. Stop mixing once last egg is added and the dough is smooth and blended (a couple of minutes). In a deep pan heat vegetable oil to 350 degrees. Place a sheet of parchment paper on a cutting board and the dough into a pastry bag with large star tip (½ inch opening). Squeeze dough onto parchment paper in a 3-4 inch wide ring. Lightly make a second softer ring on top of the first one. With scissors, cut parchment paper into squares around dough then gently place dough with parchment paper (St. Joseph's Day Pastries) into heated oil, paper side up (paper will slide off after around a minute in oil). Fry until golden brown (about four minutes) flipping over once gently and then set aside to cool on paper towel. Top with powdered sugar, then pastry cream in a circle following the contour of the pastry and top with an Amarena cherry. PASTRY CREAM: Place lemon rind in ½ liter of milk and heat over medium heat until just starting to bubble (make sure to not let milk come to full boil) then remove from heat. In a separate saucepan, place 4 egg yolks and 180 grams of sugar. Whisk and mix well then add one teaspoon of vanilla. Add cornstarch and whisk together gently. Add heated milk a little at a time while stirring until all milk is used up. Return to stove on low flame stirring constantly until foam that appears on the surface disappears and cream thickens. Place water and ice in a large bowl and then another bowl inside the cold water. Put cream inside the bowl and gently stir allowing cream to slowly cool to room temperature. If not using immediately, cover bowl with plastic wrap allowing wrap to touch the surface of the cream (this will prevent hard skin from forming on surface) then store in fridge.

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