BRATSELI
Steps:
- Whisk together 3 cups flour, the cinnamon, and salt in a medium bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Add extracts, and zest if using; mix until combined. Add eggs; mix until combined.
- Whisk cream in a medium bowl until just slightly thickened. Fold into butter mixture.
- Reduce mixer speed to low. Add flour mixture, and mix until just combined. Add remaining flour, 1 cup at a time, mixing until incorporated after each addition, until dough is just soft enough to handle but still slightly sticky. Roll tablespoons of dough into balls.
- Coat a bratseli or pizzelle iron with cooking spray, and heat. Place 1 ball of dough in each grid, and press handle down tightly. Cook bratseli until golden (some machines have a green light that will illuminate when done), 1 to 1 1/2 minutes. Trim edges, if needed. Let cool completely on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 2 weeks.
FESTIVE BRATSELI COOKIES
These Swiss cookies, sometimes spelled Brazeli or Bratzeli, are made with a specialty iron much like a waffle iron, but the results are thinner. You can also use a pizzelle iron.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 6 dozen
Number Of Ingredients 11
Steps:
- Whisk together 3 cups flour, the cinnamon, and salt in a medium bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Add extracts, and zest if using; mix until combined. Add eggs; mix until combined.
- Whisk cream in a medium bowl until just slightly thickened. Fold into butter mixture.
- Reduce mixer speed to low. Add flour mixture, and mix until just combined. Add remaining flour, 1 cup at a time, mixing until incorporated after each addition, until dough is just soft enough to handle but still slightly sticky. Roll tablespoons of dough into balls.
- Coat a bratseli or pizzelle iron with cooking spray, and heat. Place 1 ball of dough in each grid, and press handle down tightly. Cook bratseli until golden (some machines have a green light that will illuminate when done), 1 to 1 1/2 minutes. Trim edges, if needed. Let cool completely on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 2 weeks.
BRAZELI ( OR BRATZILIES)
Make and share this Brazeli ( or Bratzilies) recipe from Food.com.
Provided by bigdogpaving
Categories Dessert
Time 13h1m
Yield 250-300 cookies, 74 serving(s)
Number Of Ingredients 11
Steps:
- Mix eggs, butter, cream and sugars. Add salt, lemon rind and vanilla. Add enough flour to make a soft dough ( but stiff enough to make into balls). Refrigerate overnight. roll into balls and press ina Brazeli (Bratzilie) iron.
Nutrition Facts : Calories 149.3, Fat 7.8, SaturatedFat 4.7, Cholesterol 33.4, Sodium 74.5, Carbohydrate 18.3, Fiber 0.4, Sugar 8.3, Protein 1.8
BRACIOLE
For an Italian favorite, make Giada De Laurentiis' elegant Braciole, rolled-up flank steak basted with tomato sauce, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 2h10m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
- Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.
- Preheat the oven to 350 degrees F.
- Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.
- Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.
- In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
- Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.
BRATSELI
These Swiss cookies, sometimes spelled Bräzeli or Bratzeli, are made with a specialty tool much like a waffle iron, but the results are thinner. You can also use a pizzelle iron.
Yield makes about 6 dozen
Number Of Ingredients 11
Steps:
- Whisk together 3 cups flour, the cinnamon, and salt in a medium bowl.
- With an electric mixer, mix butter and sugar on medium speed until pale and fluffy. Add extracts and zest, if using; mix until combined. Add eggs; mix until combined.
- Whisk cream in another medium bowl until just slightly thickened. Fold into butter mixture. Reduce mixer speed to low. Add flour mixture, and mix until just combined. Add remaining flour, 1 cup at a time, mixing until incorporated after each addition, until dough is just soft enough to handle but still slightly sticky. Roll tablespoons of dough into balls.
- Coat a bratseli or pizzelle iron with cooking spray, and heat. Place one ball of dough in each grid, and press handle down tightly. Cook bratseli until golden (some machines have a green light that will illuminate when done), 1 to 1 1/2 minutes. Trim edges, if needed. Let cool completely on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 1 week.
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