Recipe - Hamans Ears

2 Eggs
2 Egg yolks
One fourth cup Sugar
One half teaspoon salt
1 teaspoon Lemon rind;grated
3 tablespoon Olive oil
One half teaspoon Vanilla extract
2 tablespoon Rum or brandy
2 One half cup Flour, unbleached
1 cup Oil; olive or otherwise for
frying
Confectioner's or icing
sugar

Orecchi di Aman For the Italian Jews orecchi di Aman are as synonymous with
the festival of Purim as the Hamantaschen are for the Ashkenazim.

In a small bowl, beat the eggs, egg yolks with the sugar, lemon rind, olive
oil, vanilla extract and rum. Gradually add enough flour to make a rather
soft dough. Turn out onto a floured working surface and knead for 2 or 3
minutes. Roll very thin. With a pastry cutter or sharp knife, cut into
strips 1 inch x 4 to 7 inches. Slowly heat the oil in a small saucepan.
(Oil is at the right temperature when a small piece of dough drops into it
floats and begins to sizzle.) Fry a few strips at a time, twirling them to
give them odd shapes until they are lightly golden. (Tie the longer pieces
into a knot before frying them.) Drain and place on a paper towel. When all
the ears are done, transfer to a large serving dish, sprinkling each layer
with confectioner's sugar (through a sieve). YIELDS: 2 to 3 dozen

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini