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Hvad er det italienske navn til regnbuekager?
Italienske regnbue cookies henvises generelt til af flere forskellige navne italienske flag cookies, Napoleon cookies, syv-lags cookies, syv-lags kage, tri-farve cookies eller venetianske cookies. Bed om det på en D.. Bageri med ethvert navn, og det kan ofte tegne et par tomme stirrer af forvirring.
Hvor længe går regnbue cookies i køleskabet?
Rainbow cookies stammer fra de italienske indvandrerfællesskaber i USA i 1900'erne for at ære deres hjemland. De kaldes også TricoLore på grund af lighed til det italienske flag med hvide, røde og grønne lag.
Er rainbow cookies faktisk italiensk?
Indholdsfortegnelse1. Hvad er italienske regnbuekager lavet af? 2. Hvad er det italienske navn på Rainbow Cookies? 3. Skal italienske regnbuekager skal køles? 4. Er Rainbow Cookies virkelig italiensk? 5. Kan jeg fryse italienske regnbuekager? 6. Hvad er Rainbow Cookies lavet af? 7. Hvad er italienske regnbuekager, der hedder Italien? 8. Hvem laver regnbue cookies? 9. er regnbue cookies halal? 10. er regnbue cookies en ny ting? 11. Hvor længe bliver regnbue cookies godt for? 12. Er italienske regnbuekager virkelig italiensk?
Hvad er italienske regnbuekager lavet af?
Fremmetesecookies var som at gå til Juilliard: Det var virkelig meget sjovt og behageligt, men fortæl mig syg nødt til at gøre det igen, og jeg løber ovenpå til mit værelse, hold min fyldte pingvin, antage fosterpositionen og trække vejret Hurtig / græde / ryste mit hoved rigtig hurtigt og gentag ikke en million gange, Molly Yeh skrev en gang.
Jeg tilfældigvis går ind i en middag for at få fat i en hurtig frokost, og mens jeg står der og venter på at blive siddende en kok, kommer ud og placerer en helt ny dessert i sagen. Det var herligt, en 6 tommer bred, 18 tommer lang gigantisk regnbue cookie. Jeg var besat; Jeg var nødt til at smage det, så da jeg sluttede frokost bestilte jeg en til at gå.
Det sad på min spisebord i et par timer. Jeg ønskede at smage det, men virkelig ønskede ikke at blive skuffet. Endelig åbnede jeg beholderen. Lugten vådt op til min næse og boom-vi havde en vinder! Præcis ligesom det, fra teksturet, til hindbærfyldningen, til chokoladen på toppen. Perfektion, gigantisk størrelse perfektion.
Desværre, jeg kunne ikke afslutte sagen, det var alt for stort. For at være ærlig, foretrækker jeg den originale bidestørrelseskvalitet; Du kan passe til det hele i munden på en gang og få alle smagsoplevelser. Det var dejligt at se og smag den store, men jeg tror, jeg må bare anmode om det i år til min fødselsdag!
What makes my italian rainbow cookies special?
I det seneste er jeg blevet introduceret til tricolor cookie. There are two versions – the Italian, which came across the Atlantic with the Italian immigrants in steerage and landed in New York City.  Then theres the Jewish version, also born in New York from Ashkenazi Jewish immigrants who saw a good thing in the Italian confection and made it their own.
In an Italian bakery, like the oldest in NYC, Ferraris in Little Italy, theyll be placed next to cannoli, or struffeli wreaths at Christmas. In Jewish bakeries, like Greens in Brooklyn, they share the case with rugelach, hamentashen, kreplach, and their famous chocolate bobka. Almost all of the Jewish bakeries in NYC are Hungarian, which was the culinary capital of the Pale, the region where all Ashkenazi Jewish immigrants hailed. The Hungarian Jews are responsible also for bringing the delicious blintz and the popular knish to New York City in the 1890s. So the Hungarian Jews – lets call them the Gastronomic Gurus of the Pale – saw a good thing in the Italian tricolor cookie at the bakeries in Manhattans Lower East Side – a neighborhood shared by both immigrant groups. Italian ravioli and the Jewish knish are often compared as similar foods. Outside of New York Citys boroughs theyre also referred to as Seven Layer Cookies, Venetian, Napoleon, and Neopolitan cookies.
My introduction was a few weeks ago in the kosher aisle at my local Remke market. I was looking for a small cake for a friends birthday and thought this would be a fun treat. Theyre baked in a lactose and nut-free Kosher facility in New Jersey by Oberlander, and theyre really good.  They come in a packet of three hot dog bun length, thin pieces, and make the perfect small bite to be had with a good cup of coffee or tea.
In Jewish communities across the country, they are a common Kiddush cookie served at Shabbat morning at synagogues. They are also common at Passover, but made into two layers of blue and one of white, and made with matzoh or almond flour.
So theres some funny things about the cookie. First of all its not really a cookie its definitely a cake – or a cake bite. Its three layers of moist, but dense super-almondy sponge cake layers. Both almond extract and almond paste or marzipan are used. Next, theyre not really a rainbow, because theyre only three layers, not the full seven of a rainbow. And finally, even though the Italian version came first, theyre not really Italian at all, theyre Sicilian. Food historian Mary Simetti, an authority on Sicilian cuisine, says theyre probably based on the Sicilian confection gelato di campagna – country ice cream – which are layers of tri colored almondy nougat, that could be carried to the country without melting like gelato. When Sicilian immigrants arrived in New York, they couldnt find the ingredients needed, so they translated almond nougat into almond paste rich sponge cake, and the Tricolor cookie was born.
Three years ago, DiMonda founded rainbowcookies. om, a website that ships them all over the world. I kept getting calls from customers who had moved away, DiMonda says, and it turned out they couldn't get rainbow cookies in South Carolina. DiMonda has shipped his cookies to all 50 states and to soldiers stationed in Afghanistan.
Kathy Barnosky of South Huntington, N. ., is a fan of the rainbow cookies at Fiorello Dolce in Huntington Village, N. . My daughter's marrying a guy from Newport Beach, and we introduced his whole family to the cookies; now we have to send them to California.
Simeti's best guess is that it is a descendant of what is known in Sicily as gelato di campagna - country ice cream - slices cut from a large loaf of tricolor nougat that look like ice cream, but you can take it to the country with you because it doesn't need refrigeration. In her book, Simeti describes gelato di campagna as striped in bilious pink, white and chartreuse - a pretty good description of the rainbow cookie.
Earlier in this years baking extravaganza I posted some cookies from the Philippines and mused that I had not made many recipes from outside of the gingerbread-spice world of Western Europe. Then I got a suggestion from a helpful reader, Jamie, who suggested I have a go at Italian Rainbow Cookies. In spite of the name, they are a staple of American Christmas baking, particularly amoung the Italian-American community, so would tick the box of stepping beyond Europe for holiday inspiration. Så. did just that. I did actually have another recipe in mind for the No 11 slot this year, but for better or worse it has been bumped. Maybe it will make the cut for the 2022 edition?
I find them both cute and oddly extravagant. But are they Italian? Are they a rainbow? And are they really cookies? The last two are easy. You could go with any colour you wanted, but the red/white/green tricolore seems to be pretty ubiquitous. The tricky thing is to get more of a rainbow, you need more layers, which makes them more complex, and the size would become impractical. I also think it is wise to go with colours that could be natural as opposed to blues and purples. So theyre not a real rainbow, but I think the three colours do work well together.
Are they cookies? Well, not in the sense of something that is made from dough that has been rolled out and shaped or cut. But neither are they cookies made from balls of dough, or drops of batter. While the term cookie is pretty flexible, these guys are really are more like little cakes. The closest I can think of are petit fours, those fancy little bite-sized French cakes you might get with afternoon tea or after a special dinner.
So, theyre at least Italian, right? This is where things get more mixed. Some think theyre not Italian at all, while others think they must have at least a tenuous link to the old country. Other sources suggest the recipe was developed within the Jewish community that lived alongside Italians in American cities. Uanset den sande oprindelse har de erhvervet den italienske moniker, og de synes at være en vigtig del af et italiensk nonnas festligt bagningsrepertoire, og da det sandsynligvis ikke er bedst at argumentere.
Men hvor skal man begynde med bagning dem? Jaime pegede mig i retning af den smitte køkkenopskrift fra Deb Perelman. Ive fulgte nogle af Debs-opskrifter i fortiden og været tilfreds med resultaterne. I en temmelig overfyldt online opskrift verden, og med det, der virker som dusinvis af YouTube-videoer af de nonnas, hvilket gør disse ting, besluttede jeg at gå med en opskrift, at jeg var ret sikker ville arbejde. Hun skriver også med Candar om, hvordan hun fandt processen og tilbyder tips til at få det rigtigt, hvilket er noget, jeg altid kan lide at se. En vanskelig opskrift, der beskrives så nemt eller en brise, gør ingen service til læseren, og det understreger også bagerens arbejde.
men var hele processen en brise? Jeg havde en stor wobble. Når ID udført bagningen, Montering og afkøling fjernede jeg bakken fra køleskabet for at begynde at gøre chokoladelagene. Jeg trimmede siderne, dels at pege det hele op, og delvis at have nogle offcuts at spise. Med en dejlig skarp kniv var det en drøm at skære. Så var jeg ærligt forfærdet over at gøre en snigende smag â € "kagerne virker tørt og hårdt. Jeg panikede. Havde de været overbagt? Havde jeg spildt min tid? Faktisk var de bare kolde. Da de kom op til temperaturen, blødede de, og at den lækre Jammy Almond-smag opstod. Så ja, bare bemærk at dette sker!
Så der har vi det min indsats i accepterer en læsere udfordring. Ill wrap op ved at dele et tip af min egen til opskrifter som denne, hvor du skal opdele batteren og syltetøj i lige dele. Få nogle elektriske skalaer, og vend dine skåle, før du bruger dem. Dette gør det virkelig nemt at træne efter vægt, hvor meget smør eller syltetøj skal være i hver portion. Jeg tilfældigvis ved at vide, at min hovedblandingskål er 580g. Tro mig, det sparer en masse gætning, Eyeballing og generel kulinarisk angst. Og det hjælper med at få lige lag, når du laver noget som italienske regnbuekager, hvor du vil være præcis til at vise, hvor fancy du kan få med din bagning.
