Glo’s Eatery

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Sesame Seed Bagels recipe 425º oven 20-25 minutes INGREDIENTS 4 cups flour 3 tsp. olive oil 1 3/4 cups warm water 1 tbsp. yeast 3 tsp. sugar 1 tsp. salt DIRECTIONS Mix warm water with sugar, oil and yeast. Add flour and salt. Mix in blender until a ball is formed. Then cover it in flour and let rise for 45 minutes. It should be almost double in size. Divide dough into four (4) even parts; make into ball shapes and let rest for 15 minutes. Then flatten each ball into a rectangle. Roll it into a long cylinder shape. Attach each end to make an oval shaped ring. Add an egg wash mix (1 egg and a few tablespoons of water). Dip each ring into a sesame mixture. Place on a parchment lined bake tray. Cover and let rest for 30 minutes. Bake 20-25 minutes. After 10 minutes, rotate. Check to make sure they don’t over brown. Enjoy! WCAT is a non-profit organization dedicated to supporting the residents of Wakefield with coverage of events that matter to you. Please help support our work by donating your time or money to keep our coverage of important events going. Please donate using either of these options: https://www.paypal.com/ncp/payment/Y5X64HCZ9ESNE https://wcatwakefield.org/donate/

Nonni's Apple Pie 350º 45-55 minutes INGREDIENTS 7-8 apples (I used Gala) 1 cup chopped walnuts 1 tsp. cinnamon 1 egg 2 tsp.sugar 1 cup sugar 1 1/2 sticks butter (melted) 1 cup flour dash of salt DIRECTIONS Peel and cut apples. Slice into small pieces (about 1/2”). Grease a 9” pie plate. Blend sugar and cinnamon into apple mix. Add to pie plate. Mix melted butter, nuts, egg, sugar and flour until blended. Pour or spoon this mixture over apples. Spread evenly. Place pie on a large bake tray to prevent leakage. Check pie at around 50 minutes. Leave in an extra 5 minutes if desired for even browning. Place on oven rack and let cool. NOTES Enjoy this delicious apple pie! FRIED CANNOLIS INGREDIENTS 1 3/4 cups flour ¼ cup sugar Pinch salt 1/3 cup white cooking wine 3 tbsp. butter (softened) 1 egg 1 egg white DIRECTIONS In food processor, combine dry ingredients just until blended. Add softened butter and mix for a minute. Mix egg and wine in a small bowl. Add to dry mix. Combine until mix appears dough like; about a minute. Remove from processor and knead by hand for a few minutes on a pastry board. Set aside for an hour in a sealed plastic bag. Divide the dough into quarters. Roll each quarter into a thin sheet( about 1/8”). Cut into 4” circles. Roll each circle half way over a metal tube (3/4” x 5 ½”) and apply egg white to other end, fold over tube and seal. Heat a medium sized pot with 4” of canola oil. Insert a thermometer, and wait until it reaches 360-375 degrees. Cook two cannolis at a time for about 2 minutes or until crisp. Remove from oil with tongs, and place on paper towel lined tray to cool. Tap one end of metal cylinder and gently slide the pastry off onto a rack to cool. Cannolis can be stored in a plastic container lined with paper towel at room temperature until you’re ready to add filling. FILLING 15 oz. ricotta cheese ½ cup mini chocolate chips 2 tbsp. sugar 3 tbsp. confectioners’ sugar 1 tsp. vanilla 1 cup heavy cream DIRECTIONS Drain ricotta for an hour in a strainer lined with cheese cloth. Beat ricotta, sugar and vanilla until it makes a smooth mixture. Fold in chocolate chips. Beat cream and confectioners’ sugar until thick and gently fold into ricotta mix. Fill a pastry bag or a plastic bag. If using a plastic bag, snip a corner of the bag and insert a pastry tip. Refrigerate filling in pastry bag. NOTES Cannolis remain crisp if filled just prior to serving. Insert filling into each side of shell for even distribution. Sprinkle top with confectioners’ sugar for a finishing touch. Use a strainer when shaking the sugar over each cannoli. More from Glo's Eatery: https://youtube.com/playlist?list=PL_44b0NMpmY5wdlXpQrbFJyYR7Jwdiu-Q&si=vnm8yu2bkZ9sxNKl WCAT is a non-profit organization dedicated to supporting the residents of Wakefield with coverage of events that matter to you. Please help support our work by donating your time or money to keep our coverage of important events going. Please donate using either of these options: https://www.paypal.com/ncp/payment/Y5X64HCZ9ESNE https://wcatwakefield.org/donate/

ASPARAGUS RISOTTO INGREDIENTS 6 cups chicken stock 1/2 lb. asparagus (1” slices) 2 tbsp. olive oil 1 tbsp. minced parsley 1 cup minced yellow onion 1 tsp. minced garlic 2 cups of Arborio rice 1 tsp. lemon zest 1 cup white wine 4 tbsp. butter 1/2 cup grated parmesan cheese DIRECTIONS Heat stock in large pot (2-4 qt.). Keep warm over medium heat. Use large fry pan and place on medium heat. Add olive oil and onions and sauté until translucent. Lower heat if necessary. Add garlic. Then add rice. Stir with a wooden spoon 2-3 minutes. Add wine. Stir. Add 1/3 of stock a little at a time with a ladle until all stock is added to fry pan. Keep stirring. Once stock is absorbed, remove from heat. Add butter and cheese. Stir. NOTES If desired, garnish with additional lemon zest, cheese and parsley. I find there’s enough in the batter. Enjoy this delicious risotto. I’ve chosen to serve it with a side of baby lamb chops and farmed salmon. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ WCAT is a non-profit organization dedicated to supporting the residents of Wakefield with coverage of events that matter to you. Please help support our work by donating your time or money to keep our coverage of important events going. Please donate using either of these options: https://www.paypal.com/ncp/payment/Y5X64HCZ9ESNE https://wcatwakefield.org/donate/