Sorry, you’re not allowed to access this page. Contact Yelp if you keep experiencing issues. Enter the characters you see below Sorry, we just need to make limoncello cake you’re not a robot. Onge is a food writer specializing in international cuisines.
She authored “The Better-Than-Takeout Thai Cookbook” and has also served as the Italian Food Expert for The Spruce Eats. Danielle is a James Beard Award-winning food writer and editor based in Portland, Oregon. She has authored five cookbooks and contributed recipe testing to six additional cookbooks. Danielle has worked as a staff editor and writer for the Oakland Tribune and Eater Portland, among others. Danielle has been writing for The Spruce Eats since December 2018. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate.
Now you can enjoy hot fried dough sprinkled with sugar without deep frying them in your kitchen. For others who don’t like cleaning up grease spatters, and wondering what to do with a potful of used oil, here’s a recipe for migliaccio: a lovely, simple treat traditionally made in Naples during Carnevale time. You will need two lemons for this recipe. For one lemon, use a vegetable peeler to create four to five large, wide swaths of zest, being careful to avoid the bitter white pith. Butter and flour a nine-inch round springform pan. Place oven rack in the middle of the oven, preheat the oven to 375 F.
In a medium, heavy-bottomed saucepan over medium heat, bring the milk, water, butter, and large strips of lemon zest just to a simmer. As soon as the milk starts to bubble, remove the strips of zest with a slotted spoon or fine-mesh strainer and discard. Sprinkle the semolina flour into the pot gradually, stirring constantly. Reduce the heat to low and continue to stir until the mixture thickens and becomes dense and smooth, like a paste, for 1 to 2 minutes. Remove from heat and set aside. Mix well with a wooden spoon or mixer on medium-low until well blended.