Recipes(Hoilday and other ) and Recipe sites

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Tue Feb 05, 2008 12:29 am

Limontini

For one cocktail

1 oz. vanilla vodka
1/2 oz. limoncello
1 1/2 oz. pomergranate juice
squeeze of lime

Place all ingredients into a martini shaker with several cubes of ice. Shake very well. Strain into a martini glass and serve right away. Garish with a slice of lemon or lemon twist
Roby
"Per raro che sia, il vero amore e' meno raro della vera amicizia."

"As rare as true love is, it is not as rare as true friendship."
- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Tue Feb 05, 2008 12:37 am

http://www.lemoncella.com/recipes_iceCream.htm

Limoncella Ice Cream


4 egg yolks
125 g castor sugar
600 ml cream
125 g castor sugar
60 ml (1/4 cup) limoncello
Wet a 23x13cm loaf tin with water and line with gladwrap (use a pastry brush to smooth the wrinkles). Whisk the egg yolks and the first measure of castor sugar until pale yellow and thick. In a separate bowl, whip the cream with the remaining castor sugar until soft peaks from. Pour the cream mixture onto the egg yolk mixture and add the Limoncello. Using a large metal spoon, gently fold the mixtures together until they are combined. Pour the mixture into prepared tin and cover tightly with gladwrap. Freeze overnight.

Note: Limoncello Ice Cream can be made up to 3 weeks in advance. Do not be tempted to add more Limoncello. Your ice cream will not freeze! When making a bulk amount of Limoncello Ice Cream, do not attempt more than twice the recipe at once (the Limoncello separates from the cream base and will not freeze). This ice cream is particularly soft, so prior to service on a buffet, freeze the dish you wish to serve it in (this will keep the ice cream frozen for a little longer). Serves 10- 12
Roby
"Per raro che sia, il vero amore e' meno raro della vera amicizia."

"As rare as true love is, it is not as rare as true friendship."
- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Tue Feb 05, 2008 12:39 am

http://www.cyber-kitchen.com/ubbs/archi ... Frape.html

Lemoncello Frappe (Sgroppino)

1 pint vanilla ice cream (the richest, creamiest that you can find)
1/2 cup milk
1 cup Lemoncello


In a large blender, place the softened ice cream and puree it with a little milk. Continue blending, adding the lemoncello unit it's "drunk" enough (to your taste). Serve in wine glasses.

Serves 6

Note: This frappe was served with a thin almond flavored cookie.
Roby
"Per raro che sia, il vero amore e' meno raro della vera amicizia."

"As rare as true love is, it is not as rare as true friendship."
- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Mon Mar 17, 2008 9:12 pm

http://www.foodnetwork.com/food/recipes ... 86,00.html

Pastiera Napoletana
Mario Batali

For the filling:
1/2 pound faro
1 pound fresh ricotta
1 cup granulated sugar
1/4 cup orange flower water
1 tablespoon ground cinnamon
2 cups skim milk
1 lemon, zested
4 large eggs, separated
3 tablespoons confectioners' sugar
For the dough:
2 1/2 cups all-purpose flour
3/4 cup unsalted butter
3/4 cup granulated sugar
3 egg yolks


For the filling: Place the faro in a large bowl and cover with cold water. Let the faro soak for 3 days, changing the water daily. On the third day, drain the grain and place them in a medium-sized pot. Cover with cold water. Bring the water to a boil over a high flame, reduce to a simmer and let simmer for 15 minutes. Drain the faro.
In a medium-sized saucepan, heat the milk over a medium flame until hot but not smoking. Add the faro, 1/2 the lemon zest, 1 pinch cinnamon, 1 tablespoon sugar, and let cook over moderate heat, stirring occasionally, until the milk is completely absorbed.

Place the ricotta in a large mixing bowl. Using a wooden spoon, mix the ricotta until the texture becomes creamy. Add the remaining cinnamon, sugar, egg yolks, the remaining lemon zest, orange flower water, and the cooked faro. Use a spatula to mix until well combined then set aside.

To make the dough: Sift the flour and sugar together then mound on a wooden cutting board or clean surface. Dig a hole in the center to form a well. Mix together the butter and egg yolks in the center of the well. Being careful not to break the outer walls of the well, incorporate the flour, eventually bringing all the flour into the dough. Keep mixing and kneading until the dough forms a homogenous mass. Knead 5 minutes more then wrap the dough in plastic wrap and let rest in the refrigerator for 30 minutes.

Preheat the oven to 350 degrees F.

Cut the dough into 2 pieces, 1 piece 3 times as large as the other. Using a lightly floured rolling pin, roll out the larger dough piece until it forms a large circle, about 11 inches in diameter and about 1/8-inch thick.

Lightly butter and flour a 9-inch round baking pan. Place the larger dough round into the baking pan, using your thumb and forefinger to tuck the dough into the bottom of the pan. The dough should come up the sides of the pan.

In the bowl of an electric mixer fitted with a whisk attachment, whisk the egg whites until they form medium-hard, glossy peaks. Using a spatula, gently fold the egg whites into the ricotta mixture. Gently place the filling into the baking pan, on top of the bottom crust.

Using the lightly floured rolling pin, roll the remaining dough into a circle 1/8-inch thick. Using a sharp knife, cut the dough into strips 1-inch wide. Use these dough strips to decorate the top of the ricotta pie, forming a lattice across the top, just as you would an apple pie.

Place the pie in the oven and bake until the dough on top is golden brown, about 1 hour. Remove from the oven and let cool to room temperature. Dust with confectioners' flour before serving.
Roby
"Per raro che sia, il vero amore e' meno raro della vera amicizia."

"As rare as true love is, it is not as rare as true friendship."
- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Mon Mar 17, 2008 9:18 pm

http://www.foodnetwork.com/food/recipes ... 84,00.html

A Neapolitan Easter dessert

Sfogliatelle
Mario Bateli

For the dough:
2 cups all-purpose flour
1/3 cup cold unsalted butter, cut into small pieces
2 large eggs
1 tablespoon water
1 tablespoons sugar
Salt
Water
For the filling:
2/3 cup fresh ricotta
1/2 cup candied citrus zest, recipe follows
2 large egg yolks
2/3 cup confectioners' sugar



Preheat oven to 375 degrees F.
Combine dough ingredients in a food processor adding a little bit more water, if necessary, to hold the dough together.
Using a lightly floured rolling pin, roll out the dough until you form a square about 1/8-inch thick.

Using a sharp knife, cut the dough into 6 large evenly sized rectangles, or 12 small rectangles. Cover the dough rectangles with a damp kitchen cloth and set aside.

In a mixing bowl, combine the ricotta, 3/4 of the sugar, 1 egg yolk and the candied citrus zest and mix, using a wooden spoon, until well combined. Using a tablespoon, divide the filling amongst 3 dough rectangles, placing the filling in the very center of each rectangle. Cover each topped rectangle with an unused piece of dough, using your thumb and forefinger to gently pinch together the 2 pieces of dough all around the border. In small bowl, beat the remaining egg yolk with a touch of water. Brush the egg wash lightly over the top of each dough pocket.

Place in the oven and bake for 20 minutes. Sprinkle the tops of the dough pockets with the remaining confectioners' sugar and return to the oven to cook until the sugar caramelizes, about 10 minutes more. Garnish with citrus zest, if desired.
Roby
"Per raro che sia, il vero amore e' meno raro della vera amicizia."

"As rare as true love is, it is not as rare as true friendship."
- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Fri Apr 04, 2008 8:38 pm

This salad is delicious ...
http://www.foodnetwork.com/food/recipes ... 50,00.html

Spring Vegetable Rice Salad (Insalata di Riso)
Michael Chiarello


1 cup Arborio rice
1/2 pound medium asparagus
1 cup shelled English peas, from about 1 pound fresh peas
2 pounds fresh fava beans
2 tablespoons plus 2 teaspoons lemon juice
Sea salt, preferably gray salt, and freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup thinly sliced basil leaves
2 tablespoons chopped flat-leaf Italian parsley
1 tablespoon grated lemon zest
1/2 cup small diced boiled ham
1/4 cup freshly grated Pecorino Romano

Bring a large pot of salted water to a boil. Add rice, stir, and adjust heat to maintain a simmer. Cook, stirring occasionally to prevent any grains from sticking to the pot, until the rice is just barely done, about 15 minutes. It will continue to cook as it cools. Drain the rice well and spread it out on a tray to cool quickly.

Bring another large pot of salted water to a boil. Holding an asparagus spear in both hands, bend the spear until it breaks naturally at the point where it becomes tough. Repeat with the remaining spears. Discard the tough ends and cut the tender part into 1/3-inch lengths. Blanch asparagus and peas together in the boiling water for 1 minute and 30 seconds, then lift out with a strainer and transfer to a paper towel lined baking sheet to cool.

Shell the fava beans, then blanch the unpeeled beans in the same boiling water for about 3 minutes. Drain, transfer them to a paper towel lined baking sheet to cool. Peel the fava beans by pinching open the loose skin; the peeled bean should slip out easily.

Put the lemon juice in a small bowl. Season with salt and pepper. Gradually whisk in the olive oil.

In a large bowl, combine the cooled rice, asparagus, peas, fava beans, basil, parsley, lemon zest, ham and cheese. Toss with your hands to blend. Pour the dressing over the sala (you may not need it all) and toss gently. Taste and adjust seasoning.

Note: You can blanch everything ahead, but don't dress until just before serving.
Roby
"Per raro che sia, il vero amore e' meno raro della vera amicizia."

"As rare as true love is, it is not as rare as true friendship."
- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Wed Oct 15, 2008 10:07 pm

http://www.foodnetwork.com/recipes/mich ... index.html

Limoncello Spritzers
Michael Chiarello


30 ice cubes
6 cups seltzer water
6 cups limoncello
8 lemon slices
Add ice cubes to pitcher. Pour the seltzer in and mix in the limoncello. Pour into individual glasses. Garnish with a lemon slice on the rim of each glass.
Roby
"Per raro che sia, il vero amore e' meno raro della vera amicizia."

"As rare as true love is, it is not as rare as true friendship."
- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Mon Dec 01, 2008 4:44 am

Roby
"Per raro che sia, il vero amore e' meno raro della vera amicizia."

"As rare as true love is, it is not as rare as true friendship."
- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Sat Dec 06, 2008 3:47 pm

Santa Lucia Holiday recipes
http://www.angelfire.com/cantina/homema ... ber13.html


Santa Lucia Crown

Makes 1 crown.

Ingredients:

1/2 cup warm water (100 to 110 F)
1 package Fleiscmann'S Active Dry Yeast
1/2 cup warm milk (100 to 110 F)
1/2 cup sugar
1/4 cup butter or margarine, softened
1 teaspoon salt
1/8 teaspoon Saffron Powder
4 1/4 to 4 3/4 cups all-purpose flour
3 eggs
Powdered Sugar Frosting, optional (recipe follows)
Red and green candied cherry halves, optional
6 candles, optional

Directions:

Place 1/4 cup warm water in large warm bowl.
Sprinkle in yeast, stir until dissolved.

Add remaining water, warm milk, sugar, butter, salt,
saffron, and 1 1/2 cups flour, blend well.

Stir in 2 eggs
and enough remaining flour to make soft dough.

Knead on lightly floured surface until smooth and elastic,
about 6 to 8 minutes.

Place in greased bowl, turning to grease top.
Cover, let rise in warm, draft-free place
until doubled in size, about 1 hour.

Punch dough down.
Remove dough to lightly floured surface,
reserve 1/3 of dough for top of crown.

Divide remaining dough into 3 equal pieces,
roll each to 25-inch rope.
Braid ropes.
Place braid on greased baking sheet.
Form braid into circle, pinch ends together to seal.

To shape top of crown,
divide reserved dough into 3 equal pieces,
roll each to 16-inch rope.
Braid ropes.

Place braid on separate greased baking sheet.
Form braid into circle, pinch ends together to seal.
Cover braids, let rise in warm, draft-free place
until doubled in size, about 1 hour.

Lightly beat remaining egg, brush on braids.

Bake at 375 F for 15 minutes or until done (small braid)
and 25 minutes or until done (large braid),
covering large braid with foil during last 10 minutes
to prevent excess browning.

Remove braids from baking sheets, let cool on wire racks.

To decorate, make 6 holes for candles in small braid.
Place small braid on top of large braid.
If desired, drizzle with Powdered Sugar Frosting
and garnish with candied cherry halves.
Insert candles in prepared holes.

Powdered Sugar Frosting:

In small bowl, combine 1 cup powdered sugar, sifted,
4 to 5 teaspoons milk,
and 1/2 teaspoon Pure Vanilla Extract.
Stir until smooth.



Lucia Bread

Ingredients:

1 tbsp saffron
2 cups milk
3 tbsp yeast (quick rise)
1 cup butter or margarine
1 egg (beaten)
½ tsp salt
1 ½ cups sugar
½ cup chopped almonds
1 cup raisins (optional)
6-7 cups flour

Topping:

1 beaten egg
coarse sugar
chopped almonds
raisins

Directions:

Crush saffron and mix with a tbsp of sugar in a mortar.
Warm the milk (not too hot) and melt the butter in the milk.
Add the rest of the ingredients except for the yeast and flour.
Mix the yeast in a separate bowl with a little of the flour.
Add to mixture and mix well.
Add the rest of the flour a little at a time.
Knead and let rise in a warm place.
Once risen, punch down and knead again.
Roll the dough to whatever shape(s) you prefer.
Place on a cookie sheet, raise, brush with egg
and sprinkle with coarse sugar, almonds, and raisins.
Bake "small shapes" at 375-400°F for 5 to 8 minutes.
Bake "larger shapes" at 350-375°F for 13 to 17 minutes.



Lucia Cookies

Ingredients:

1 cup cornsyrup
1 ½ cups light brown sugar
1 cup of butter or margarine
2 eggs
1 ½ tbsp cloves
1 ½ tbsp ginger
4 - 5 cups flour
1 tbsp baking soda

Directions:

Warm in a big pot on low heat:
syrup, sugar and butter until the butter melts, not longer.
Put it aside to cool.
Then mix in the eggs, spices, baking soda and flour
(keeping some flour aside for rolling out the dough).
Let the dough rest overnight at room temperature
and cover with plastic or wax paper.

The next day:
roll the dough (quite thin)
and cut out the cookies using a cookie cutter.
Bake at 350-375°F for 6 minutes.

This recipe makes about 150 cookies.
Roby
"Per raro che sia, il vero amore e' meno raro della vera amicizia."

"As rare as true love is, it is not as rare as true friendship."
- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Mon Feb 23, 2009 3:13 pm

Roby
"Per raro che sia, il vero amore e' meno raro della vera amicizia."

"As rare as true love is, it is not as rare as true friendship."
- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Sat Apr 11, 2009 7:57 pm

http://www.foodnetwork.com/recipes/paul ... index.html


Baked French Toast Casserole with Maple Syrup
Paula Dean


Ingredients
1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup
Directions
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole
Roby
"Per raro che sia, il vero amore e' meno raro della vera amicizia."

"As rare as true love is, it is not as rare as true friendship."
- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Sun Apr 12, 2009 5:16 pm

I have tried to post the link to the recipe directly , but it seems to not work well so use the labellecuisine.com link and go to the Archive file and you will find it.


http://www.labellecuisine.com/

http://www.labellecuisine.com/Archives/ ... dTorte.htm


La Pigna’s Chocolate-Almond Torte
The Best of Food & Wine/
1991, American Express Publishing Corporation

“This rich, dense cake develops a fuller flavor if made a day ahead.
It is marvelous topped with a scoop of rich vanilla ice cream.”
8 servings


2 cans (4 1/2 ounces each, about 2 cups) whole blanched almonds
6 1/2 ounces unsweetened chocolate
7 egg yolks
1 cup sugar
1 stick (4 ounces) plus 5 tablespoons unsalted butter, at room temperature
1/4 cup confectioners’ sugar, for dusting

1. Preheat the oven to 350 degrees F. Butter the bottom of an 8-inch springform pan and line with parchment or waxed paper. Lightly butter
and flour the paper and the sides of the pan.
2. In a food processor or blender, grind the almonds and chocolate to a medium-fine consistency.
3. In a medium mixer bowl, beat the egg yolks and sugar until light and fluffy. Add the butter and beat until smooth.
4. Add the almond-chocolate mixture and beat until well blended, 2 to 3 minutes. The batter will be very dense; scrape it into the prepared pan.
5. Bake the cake in the lower third of the oven for 45 minutes, or until a skewer inserted into the center emerges clean.
6. Let the cake cool in the pan for 5 minutes. Remove from the pan and place on a serving plate. Let cool completely. Just before serving, sift confectioners’ sugar over the top.
- La Pigna, Capri, Italy
Roby
"Per raro che sia, il vero amore e' meno raro della vera amicizia."

"As rare as true love is, it is not as rare as true friendship."
- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Tue Apr 21, 2009 8:42 pm

As seen on Martha Stewart
http://www.marthastewart.com/portal/sit ... e_Homepage

Mama Mancini's Meatballs
By Daniel Mancini

FOR THE SAUCE
1 tablespoon extra-virgin olive oil
1/4 cup coarsely chopped onion
2 cloves garlic, coarsely chopped
4 (28-ounce) cans whole peeled plum tomatoes
2 bay leaves
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground pepper


FOR THE MEATBALLS
2 pounds ground beef chuck
1/2 cup freshly grated Romano cheese, plus more for serving
1 cup dried plain breadcrumbs
1/4 cup finely chopped fresh flat-leaf parsley leaves
1/4 cup finely chopped onion
2 large eggs
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1/4 cup olive oil, for frying
1 pound cooked spaghetti, for serving
Directions
Make the sauce: Heat olive oil in large saucepan over medium heat. Add onion and garlic and cook, stirring, until translucent. Using your hands, crush tomatoes and add to saucepan, along with their juices; stir to combine. Add bay leaves, salt, and pepper. Cover, bring to a boil, and immediately reduce to a simmer.
Make the meatballs: Place beef, cheese, breadcrumbs, parsley, onion, eggs, salt, and pepper in a large bowl. Gently mix together by hand to combine. Wet hands with cold water and roll meat mixture into 1 3/4-inch balls.
Heat olive oil in a large nonstick skillet over medium heat. Working in batches if necessary, place meatballs in skillet. Cook until browned on all sides, but not cooked through. Transfer meatballs to a paper towel-lined baking sheet to drain.
Transfer meatballs to sauce and gently stir from the bottom up to coat with sauce. Cover and let simmer for 30 minutes. Uncover and reduce heat. Continue cooking, stirring every 15 minutes, for 3 hours more. Serve with spaghetti, sprinkled with more cheese, if desired.
Roby
"Per raro che sia, il vero amore e' meno raro della vera amicizia."

"As rare as true love is, it is not as rare as true friendship."
- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Fri May 01, 2009 10:03 pm

http://www.foodnetwork.com/recipes/rach ... index.html

Scrambled Eggs with Smoked Salmon


1/4 pound sliced smoked salmon
12 eggs
1/2 cup heavy cream
Salt and freshly ground black pepper
2 tablespoons butter
12 to 15 blades of fresh chives, finely chopped


Directions
Reserve 2 slices of salmon for garnish. Chop the remaining salmon into very small pieces.

Whisk your eggs and cream together. Add 1/2 of your chopped chives and season eggs with salt and pepper. Preheat a large nonstick skillet over medium heat. Melt butter in the pan and add eggs. Scramble eggs with a wooden spoon. Do not cook eggs until dry. When eggs have come together but remain wet, stir in chopped salmon. Remove pan from the stove and place on a trivet. Garnish the eggs with remaining salmon and chives and serve right out of the warm pan.

Note: If you are serving these eggs with the other recipes provided as a brunch, a platter of store bought fruit filled dainties will complete your elegant brunch. Allow 1 dainty per person but halve dainties so that guests may mix and match varieties.
Roby
"Per raro che sia, il vero amore e' meno raro della vera amicizia."

"As rare as true love is, it is not as rare as true friendship."
- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Mon May 04, 2009 4:55 pm

Recipes for making Italian bread.

http://impariamo.com/forum/viewtopic.php?t=3615
Roby
"Per raro che sia, il vero amore e' meno raro della vera amicizia."

"As rare as true love is, it is not as rare as true friendship."
- François de La Rochefoucauld

Post Reply

Who is online

Users browsing this forum: No registered users and 2 guests