looking for an old family recipe - friterra dulce
I'm cooking thanksgiving for my aunt's family as she is in hospice for late stage brain cancer. I want to surprise her and cook her family specialty, friterra dulce (pronounced fre-tear-a doo-sa, I'm guessing on the spelling) but obviously she's not in a position to get the recipe to me.
I've googled every possible spelling, but to no avail. Can anyone help me out? I think it has cream of wheat in it, and it's shaped like baklava with the texture of a sponge cake soaked with liquid. It's slightly sweet but fairly neutral in taste otherwise.
Thanks everyone and happy thanksgiving!
Knowing the ethnicity would be helpful, however instead of using the name of the dish (since you aren't certain of the spelling), I googled 'cream of wheat cake' which brought up many recipes (Indian, Portuguese , and Egyptian). You might try looking through these, and try to find the best match. I hope this helps. Good luck.
I wish I would have seen this post when you originally posted it. I do hope you were able to find the recipe for your aunt. Sadly, I am sure she has passed; but if you are still interested, I can send you the recipe my mom made. She was from the Piemonte region of Italy, and this was a Christmas favorite in our house. I still make it every year for my family.
Yes, I would be happy to. It doesn't sound exactly like what you describe, but I hope it works for you. I have a friend from Piemonte who also makes it for Christmas. I can ask her for her recipe, if you would like. Every small town/village has slight variations and calls it something different. My mom use to actually call it Polenta Dus (a variation of the Piemtese "doss" for dolce!)
I have two variations of it. This is the one I make every Christmas:
1 quart whole milk
1 cup sugar
1/2 tsp. salt
rind of 1 lemon, grated
3/4 cup (heaping) Cream of Wheat (long cooking)
3 eggs, beaten
1 tsp. vanilla
2 additional eggs
Heat milk, salt, sugar and lemon rind to near boiling. Add cream of wheat, stirring constantly while cooking. When thickened, add eggs and vanilla and keep stirring until thick and eggs are spread throughout the mixture. Pour into a buttered, small cookie sheet and let cool (preferrably overnight) until the mixture is set. Cut into diamonds ( I make stars for Christmas with a cookie cutter). Dip in beaten eggs and lightly coat with bread crumbs. Fry in a mixture of oil (not olive---too rich) and butter until lightly browned. Serve warm as a side dish. I find it best to use a non-stick pan that has searing capablities so that they brown but don't stick to the pan.
*They can be made ahead and kept warm. I love them left-over and cold, too!
I hope this helps!