There are so many different holidays this time of year. It was just Christmas, and Chaunnakah, and Kwaanza, and now it's Boxing Day! We were at our friends' country house and we all hosted ten friends for brunch. After feasting and drinking champagne for a few hours, I had to lie down with the cat and take a nap. Later that evening, we were here with just four of us, and one of our friends prepared leftover plates with parsnip puree, smoked salmon pasta salad, and a green salad on the side. He served up sandwiches with sliced duck on french bread with mustard. After dinner, I rehabilitated the pizelle batter and made these for dessert that we served with jasmine tea.
1 3/4 c. flour
1 1/2 tsp. bourbon vanilla, or a very good vanilla, extract
1/2 c. butter
2 tsp. baking powder
3/4 c. sugar
Beat eggs and sugar. Add cooled melted butter and vanilla. Sift flour and baking powder and add to egg mixture. Batter will be stiff, but supple enough to be dropped by spoon. Batter can be refrigerated to be used at a later time. Makes 30 pizzelles.
My mother gave me a pizzelle iron a few years ago, so that's what I used. I dropped a heaping teaspoon of the batter onto the greased iron, and let cook until they steamed. I removed them with a knife. They weren't as neat as they could be; it takes practice.