Details » Eastern North Carolina Jeeps
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- Description: Jeepers in the ENC region
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My mom tried to make this and it did not turn out. Should the pound of powdered sugar be mixed in to the dough, or is that to silrnkpe on them once they're done? Also should the butter be melted/softened? We couldn't figure out what moistens the dough since there is no milk or other liquid besides the vanilla. Please let me know! Thanks.
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I can not find Nonna's recipe, but I did find one in a cobokook I purchased in Perugia. It sounds quite similar to Nonna's. Here's the english translation:Ingredients 3 cups flour, 1 ounce yeast, 1 cup grated pecorino cheese, 1/2 cup diced gruyere (groviera, in italiano), 3 whole eggs, 1 egg yolk, 2 tablespoons lard, 4 teaspoons extra virgin olive oil, 1/4 cup butter, 1/2 cup milk, salt and pepper. (My note Nonna used locatelli romano pecorino cheese. She also used coarse ground pepper in the bread. This recipe is silent on whether the grind should be fine or coarse.)Dissolve the yeast in 1/2 cup warm water. Put flour in a heap on the pastry board, make a well in the center and add the eggs, lard, olive oil, both cheeses, milk, salt and pepper, together with the yeast (and related liquid). Knead thoroughly to obtain a soft, smooth, elastic dough. (My note the dough should definitely be smooth and elastic. The only part that isn't smooth are the small chunks of gruyere cheese.)Let the dough stand in a deep fired clay or tin-plated copper casserole in a warm place. (My note Nonna had neither a clay nor tin-plated copper casserole. She used her Revere-ware soup pot. The end result looked like the photos in this article - a round, straight-sided bread with a domed top.) It should rise to two or three times its original volume. Bake the bread in the casserole for about an hour in an oven preheated to 350 degrees F.Like others have mentioned, our tradition was to serve the Crescia with hard boiled eggs and capocollo. As a PS, my grandmother immigrated to the US as a teenager. She came from a very large family, married someone who immigrated after WWI, and kept a very Italian household. Crescia and grilled lamb were THE important dishes at Easter.
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Right on point Rachel.One other idea would to have this party at home and have make-up, hair supplies and dress-up clehots on hand that Jordyn and her friends can use to create their own looks. Or do some paper bag dramatics where the girls are split into groups and given a paper bag with wacky and fun costume pieces and props that they have to use to dress each other with and create a little skit or tableau for the rest of the party. You might also consider hiring your favorite teenager, babysitter or young neighbor (or two or three) to serve as the make-up artists and hairstylists. It seems a little excessive to be paying salon professionals for a child's birthday party. You could even have someone on hand as the photographer to take fun polaroids of the girls which they could take home as party favors (or even decorate as an art project during the party). I don't think it's unreasonable to have a birthday party that involves make-up and dress-up. I think the key to keeping it age appropriate is to make sure the goal isn't to have all the girls looking like pageant contestants before they go home.
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