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December 16, 2016     Post-Gazette
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December 16, 2016
 

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POST-GAZE'I'rE, DECEMBER 16, 2016 PAGE 7 Benefits French Cultural Center's Accent on Success Program in Boston Schools The French Cultural Center (FCC) hosted its annual Le Tour de France Viticole, A Taste of Bordeaux wine dinner at the Chilton Club on Monday, November 2 l=t. The black-tie fundraiser for 100 invited guests featured fine wines from Domaine Clarence Dillon, including vintages from Ch&teau Haut-Brion and Ch&teau La Mis- sion Haut-Brion. The evening raised more than $300,000 to support the French Cultural Center and its "Accent on Success" French language program in Boston-area schools. French Cultural Center Board of Trustees chair Steven Galante and Committee member Gdrard Mouffiet French Cultural Center president Catheline van den Branden and Valdry Freland, Consul General of France Recipes from the Homeland by Vita Orlando Sinopoli COPYRIGHT, ALL RIGHTS RESERVED CANNALICCHI "Hanna lee kee" A Sicilian Christmas Fig Cookie FILLING: DOUGH: I pound driedfigs 5 cupsflour I cup red wine 3 tablespoons sugar 1 cup water 1 egg 1/8 teaspoon black ground 1/2 cup vegetable oil pepper 3/4 cup water 1/2 cup fine chopped walnuts (optionaO Sprinkle of salt DAY I: Place dried figs in bowl with wine and water to soak overnight. Cover and refrigerate. (Less liquid may be required if you are not using dried figs.) DAY 9.: Chop figs or mince in food processor. Add black pepper, walnuts and mix in bowl. BOUGH PREPARATION: Place flour, sugar and salt in a 12-inch bowl. Add slightly beaten egg and oil. Add water gradually until mixture holds together. Remove from bowl. Knead to smooth consistency. Cut into four portions. Roll individual portions into long rolls one-inch thick. Cut these rolls into three-inch portions. Place in bowl. Keep covered. With rolling pin, roll each three-inch portion into long strips approximately IV2 inches wide. Place filling in center of strip with teaspoon. Fold sides over. Turn so seam is on bottom. Press to flatten slightly. Cut pieces diagonally about 1 1A inches long. Longer pieces can be shaped as S's or U's or round-like doughnuts. Slit sides with point of knife before bak- ing. Place on greased cookie sheet and bake in preheated 400F oven for twenty to twenty-five minutes. Tops will not color much. Bottoms will brown. Cooi before sto15ng in a canister. Jennifer Levinson and Deme Taleghani Elizabeth and Gonzague de Montrichard from the Lynch Foundation Committee members Jean-Francois and Nathalie Ducrest Leanne Cowley, FCC Board of Trustees chair Steven Galante, and Molly Schneider Grace and Ted Fey in Boston Scott A. Schoen and Nancy Adams Charles Brizius, Stuart Levinson, and Alessandro Rollo r 1st Generation VVI'A Ot~LA,NDO S[NOi>()LI Italian-American Vita Orlando Sinopoli Shares with us a delighOeul recollection of her memories as a child growing up in Boston's "Little Italy" and a collection of Italian family recipes from the homeland. Great as Gifts FROM MY BAKERY PERCH available on AMAZON.COM and in local bookstores -- ask for Hard cover #1-4010-9805-3 ISBN Soft Cover #1-4010-9804-5 ISBN Known for Stretching the Boundaries of Color & Design Cataldo Interiors Home offers a treasure chest of accessories - gifts and Gourmet kitchenware that make wonderful additions to anyone's home. Along with a select line of jewelry, women's fashion and organic babywear. There's something for everyone! 42 Prince Street - Boston's North End Email design @ ca taldointeriors, com www. ca.taldoint eriors, com 857-317-6115 Boutique Hours: Monday - Thursday 11:30-7:00 Friday - Saturday 11:00-8:30 - Sunday 12-5