I took a brief, somewhat unexpected little hiatus from blogging the past couple of days. I won’t lie, it’s been kinda nice! But I wanted to drop in to share a new Christmas tradition with y’all before I take another blog holiday!
Wheat’s grandmother (his dad’s mom, Cass) is Italian. Her parents came through Ellis Island and settled in Norristown, Pennsylvania, which is where she grew up in a thoroughly Italian community. And every Christmas, she always used to make pizzelles.
Pizzelles were new to me when I married into the Kirbo family, but every Christmas Wheat brings them up. Cass no longer makes them, so I had never had them. I decided that this year was the year I learned to make pizzelles, so Thursday night we all got together so Nancy could teach me/whomever wanted to learn how to make them, as she learned from Cass.
And after a bit of nibbling, we got down to business.
Nancy showed me the recipe, the ingredients, and the order in which to mix them.
One day, I shall have a professional series mixer.
I was manning Cass’s pizzelle iron, which (obviously) has enjoyed many, many years of pizzelle-making. The pizzelle irons all have slightly different designs on them, but they all have some sort of snowflake design I believe. Although when doing some light googling, I discovered that historically in Italy, a pizzelle iron might bear the family crest on it, which would be pretty baller.
Cass Kirbo’s Italian Pizzelle Recipe
may also be found in the Bainbridge College cookbook
you will need a pizzelle iron
– 12 eggs
– 2 cups vegetable oil
– 2 teaspoons lemon, orange, or almond extract
– 2 cups sugar
– 4 cups all purpose flour
– 1 tablespoons anise extract
In the bowl of a stand mixer, whisk the eggs first, adding sugar slowly until it dissolves. Add the rest of the ingredients and whisk well. Heat the pizzelle iron and lightly brush with vegetable oil. Stir batter and put a teaspoon-full on the hot iron (may need more, depending on the size of the iron). Cook approximately one minute, or until golden brown. Cool completely before storing in air tight container. If desired, sift powdered sugar over warm pizzelles.
Note: if you want to purchase a pizzelle iron (I do!), this is the Pizzelle Iron (<– affiliate link!)
I would love to get, simply because it’s the same one that Cass used. But looks like it’s A) too expensive, and B) not available new anymore. So, if I had my druthers, I think I would get this CucinaPro Piccolo Pizzelle Iron (<– also an affiliate link!)
that makes four at a time to speed the process up some. However, it’s temporarily out of stock, too! Gah. Apparently these are also traditional to have on Easter in Italy, which I’m excited about, because it will give me another excuse to make them. If they restock them on Amazon, that is.
Then Bruce and I decided to get a little creative. He wondered what it would taste like if we added some of the salami and cheese to a pizzelle… Ask, and you shall receive.
It was actually really weirdly delicious, in a corn dog kind of way. The sweet pizzelle around the salty cured meat was a mixture made in sweet-and-salty Heaven. I’d do it again.
Then Friday (I was off of work) I took it upon myself to dip a few in dark chocolate and sprinkle them with some Himalayan pink sea salt. It was a nice little addition.
And now I’m off to make some more pizzelles! I’m so grateful to have married into a family with lots of traditions, and to start a new one with them. I’m especially partial to traditions revolving around food! Obviously.
Before I go, I have some exciting news… Rafflecopter picked the winner of the Bloggers’ Favorite Things Giveaway late last night…
And the winner is…
And with that good news, I’m signing off for Christmas. I’ll be cooking up a storm the next few days, visiting with LOTS of family, and enjoying every minute. Wishing you all a very merry, warm and bright, wonderful, joy-filled Christmas!