Chinese Rosettes 1978 Recipes

Steps:

• Bring a large pot of salted water to a boil. Preheat the oven to 375 degrees F.
• Cook the lasagna sheets until al dente, 5 to 6 minutes. Remove and lay on a lightly oiled surface.
• Divide the ricotta among the pasta sheets. Sprinkle each with a touch of salt and pepper. Layer the preserves, prosciutto and basil over the ricotta. Sprinkle a tablespoon of mozzarella over each. Roll the pasta, starting with the shorter end. Slice each roll into thirds and place in a shallow baking dish, low-sided oval casserole or small skillet.
• Whisk together the cream, pecorino and garlic. Drizzle the mixture over the pasta and top with the remaining 1 cup mozzarella. Bake until bubbling and golden, 14 to 16 minutes.
• Drizzle over the balsamic glaze and serve.

Steps:

• Combine eggs, sugar and salt; beat well. Add remaining ingredients and beat until smooth.
• Heat a rosette iron in deep, hot oil (375 degrees) for 2 minutes.
• Drain excess oil from iron. Dip in batter to 1/4 inch from the top of the iron, then dip iron immediately into hot oil (375 degrees).
• Fry rosette until golden, about 30 seconds. Lift out; tip upside down to drain. With fork, push rosette off iron onto a rack placed over paper towels.
• Reheat iron 1 minute; make next rosette.
• Sprinkle rosettes with confectioners' sugar.

Steps:

• In a small bowl, beat eggs and sugar; stir in milk and vanilla. Combine flour and salt; gradually add to batter until smooth., Heat 2-1/2 in. of oil to 375° in a deep-fat fryer or electric skillet. Place rosette iron in hot oil, then dip in batter, three-fourths up the sides of iron (do not let batter run over top of iron). Immediately place in hot oil; loosen rosette with fork and remove iron. , Fry rosettes, a few at a time, until golden brown, 1-2 minutes on each side. Remove to paper towel-lined wire racks. Repeat with remaining batter. , For icing, combine the confectioners' sugar, vanilla and enough water to achieve a dipping consistency. Dip edges of rosettes into icing; let dry on wire racks.

Steps:

• Beat the egg well with the milk.
• Add dry ingredients until a batter is formed and smooth.
• Heat the oil to 360 degrees.
• Dip in the rosette iron to heat.
• Dip into the batter 3/4 ways up.
• Fry until golden.
• Push off with a fork.
• When cool dust with confectioners powdered icing sugar.
• This recipe stays nice and crisp because of the cornstarch.
• I have been using this one since 1978, and proved out to be the best for us due to the crispness.
• Store in a large tin container.
• I always double this amount when making.

Steps:

• Add sugar to slightly beaten eggs, then add milk.
• Sift flour before measuring, then together with salt.
• Stir into first mixture until batter is smooth and about the consistency of heavy cream.
• Add flavoring.
• Heat fat or oil to 370°F in a deep kettle.
• If you do not have a thermometer, put a small piece of bread into fat and count to sixty.
• Bread should brown.
• Dip your iron into hot fat to heat it and drain excess fat on absorbent paper.
• Dip heated iron into batter to about 3/4 its height.
• If iron is properly heated and drained the batter will coat the iron.
• If batter does not adhere the iron is too cool or greasy.
• Plunge batter-coated iron quickly into the hot fat and cook from two to three minutes or until active bubbling ceases.
• Invert iron over fat to drain fat off, then remove rosette from iron onto absorbent paper, inverting rosette to drain completely.
• Your rosette should be crisp as soon as it is slightly cool.
• If it is not, your fat may be too cool.
• If rosette does not drop off form easily, rap the form sharply with a knife handle to jar it loose.
• While still warm, sprinkle with confectioners sugar.
• Crevices may also be filled with raspberry jam (or your favorite) prior to coating with the sugar.