Arancini de Riso (Rice Balls)

Giorgio Celmo

Ingredients

2 cups uncooked long grain rice

1 egg, lightly beaten

2 cups (8 ounces) shredded cheddar or Asiago cheese

3 cups seasoned Italian bread crumbs, divided

1/3 cup minced fresh Italian parsley

Oil for deep-fat frying

Marinara sauce optional

Directions

Cook rice according to package directions. While still warm (not hot), place in a bowl. Stir in the egg, cheese, 1 cup bread crumbs and parsley; mix well. Shape into large-size balls.

Roll into remaining bread crumbs until well coated. In a deep-fat fryer, heat oil at 375°. Fry rice balls until golden brown, about 5 minutes. Drain on paper towels. To serve, slice rice balls top with warmed marinara if desired

Lemon Poppyseed Bread

This recipe is one my Mom use to make when I was a kid; I’ve not had the bread in many years. I came upon this recipe in one of my Aunts cookbooks with my Mom’s name written on it. I immediately got the ingredients together and made for my wife and I, what great taste and memories.

Giorgio Celmo

Ingredients:

1-1/2 cups all-purpose flour

2 tablespoons poppy seed

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup granulated sugar

2/3 cup butter, softened

1/3 cup lemon yogurt

2 large eggs

1 tablespoon freshly grated lemon zest

1 teaspoon vanilla

1/2 cup milk

Optional glaze: 2 tablespoons limoncello or 3 tablespoons granulated sugar mixed with 2 tablespoon fresh lemon juice

Directions:

1) Heat oven to 350 degrees F. Grease bottom only of 8x4-inch loaf pan. Set aside.

2) Combine flour, poppy seed, baking powder, baking soda and salt in medium bowl. Set aside.

3) Combine sugar and butter in bowl of a stand mixer. Beat at medium speed, scraping bowl often, until creamy. Add yogurt, eggs, lemon peel and vanilla; mix well. Reduce speed to low. Alternately add flour mixture and milk, beating well after each addition, just until moistened.

4) Spoon batter into prepared pan. Bake for 55 to 60 minutes or until toothpick inserted in center comes out clean. Remove pan to a cooling rack. If desired, brush top of loaf with limoncello or lemon glaze. Cool 10 minutes; remove from pan. Cool completely before serving. Bread ages well and benefits from overnight storage. Yield: 1 loaf or 12 servings.