Comments on: The Sweet-Talking Star of the Sannio

By: Denise

Denise — Tue, 08 Jun 2010 15:59:16 +0000

Babas con Limoncello
Disolve 2 t. dry yeast in 2 T. warm water. Let sit till bubbly. Put
2 1/4 c flour, pinch of salt and 2 T. sugar in food processor, run a few secs to blend. Mix 4 beaten eggs with dissolved yeast. With processor running add liquid into flour and run for 20 seconds until soft dough gathers on blade and sides of bown are clean. Drop in 1/4 lb softened butter and process 20-30 secs till incorporated. Turn out the soft dough and knead by hand to form a smooth round and drop into a lightly buttered bowl. Cover with plastic wrap and let rise for 30 min-it does not need to double.

Butter Baba molds or cupcake tins or I use yorkshire pudding molds (the ones I use make 6 large babas). Deflate dough and cut into 12 equal pieces. Roll each piece into a round and place in mold. Molds should be 2/3 full-adjust amount of dough according to pan size. Let babas expand to fill the molds, about 30 min or more.

Bake babas in a 400 degree oven 15-20 min or until dark gold on top. Turn out of pans and cool.

Syrup-bring 3 cups water, 1 cup freshly squeezed lemon juice and 3 cups sugar to a full boil; add 1 cup limoncello and boil for 10 min. Turn off heat and immediatley push as many babas as will fit into syrup weighing with plate to keep them submerged. When they have soaked up enoough syrup to expand (10 or so minutes) remove and drain of wire rack set over dish.If you have more babas, boid syrup again and submerge another batch.

Serve within a short time or set them in a shallow layer of syrup to stay moist. To serve slice in half and spoon with whipped cream drizzled with some warm syrup! Enjoy!

By: Denise

Denise — Tue, 08 Jun 2010 15:33:43 +0000

As promised…

Limoncello-i cannot get pure grain alcohol so use vodka instead, I think it is better.

Zest or microplane the peel from 12 med lemons and 1 lime making sure not to get any white plith. Add peel to a fifth of 100 proof decent vodka. Let set 2-4 weeks till vodka is bright yellow and then drain out rind. Filter with a coffee filter to make sure all rind is out. Make simple syrup with 2 cups water and 2 cups sugar-let cool. Mix lemon vodka, simple syrup and a fifth of 80 proof vodka. I let it sit for 1 month after this-the longer the smoother. Store in freezer after adding sugar and serve ice cold!

By: Denise Blackman

Denise Blackman — Tue, 25 May 2010 03:16:55 +0000

Then I will post the recipes for Babas and Limoncelllo!

By: Gian Banchero

Gian Banchero — Tue, 25 May 2010 01:50:33 +0000

Dear Denise;
I await the the recipe with great anticipation!!!… A thousand blessings on your house!!!. Thank you, thank you! I’ve tried making Limoncello from cookbooks a couple times without success, always I’ve found triumph from a person who makes a product and knows what they are doing. Please enjoy your vacation and, again, (smile) grazie!!!

By: Denise blackman

Denise blackman — Tue, 25 May 2010 00:47:24 +0000

Gian and John- I am on vacation for a few weeks but when I get home I will post the recipe I have-super easy! I make my own Limoncello-we go thru so much it is much more cost effective. Limoncello in Italina icing on Angel food cake is amazing too!

By: John Bellanti

John Bellanti — Sun, 23 May 2010 00:24:53 +0000

Denise Blackman,
Babas soaked in Limoncello sounds like pure sin. When we are in Italy we will definitely give it a go. I have loved the responses to Barbara’s article on Baba’s and sfogliatelle. John B

By: Gian Banchero

Gian Banchero — Sat, 22 May 2010 17:49:49 +0000

Dear Denise Blackman;
…Babas soaked in Limoncello!!! Well, there’s goes my diet!!! One just has to hear of the combination to be seduced into the “must try” mode. I’m doing a catering tomorrow and might include the Limoncello soaked idea, but knowing my weakness I probably will devour the majority of the little soaked breads before presenting them. Thank you for bringing up a new twist on the recipe.

By: Denise Blackman

Denise Blackman — Sat, 22 May 2010 00:31:49 +0000

My cousins near Naples served me Babas soaked in Limoncello instead of rum and this is how I make them at home in Seattle!

By: Claudia McCadden

Claudia McCadden — Fri, 21 May 2010 17:16:48 +0000

For many years, my Aunt Dolores who was from Naples always had the (Baba) when we went visiting her. I never knew what they were until now. I am so glad that you sent us this article. I hope that we will see the sfogliatelle being made too!!!
In Bob Tie’s note, I am originally from Brooklyn,and now live on Long Island. Can you tell me where is (Court Pastry)located in Brooklyn? I would totally enjoy going there.
Thanks for the great pictures and article.
Ciao Ciao,
Claudia

By: Gian Banchero

Gian Banchero — Fri, 21 May 2010 16:44:15 +0000

For years I heard from my Neapolitan-American friends about the glory of sfogliatelle and baba’, then I tried both the pastries (here in the States) and the conclusion was that they were OK, sort of good, but nothing to sing about. Then I lived in Napoli for a while, had both the pastries on their home turf very, very often-too often–and the rest is history… except for the weight I gained!!!!! Thank you for the wonderful “sweet” article….