Amaretto Sours were very popular in the ‘70’s. Justifiably so, except that they were usually made with a mix. With its combination of almond, cherry and chocolate balanced with lemon, fortified with Bourbon and capped with snow-white foam; this is the perfect libation to serve at your Christmas gathering. We rim the glass with crushed amaretti. Here is how to make one from scratch.
After researching a French recipe from the 1830’s Elizabeth David, concluded,
“That anisette is, improbably but inconvertibly, quite magical in fish dishes and sauces.” More so that it makes the “best sauce for lobster ever invented.” We are taking her cue for this elegant, rich, and inexplicably delicious seafood risotto to welcome the New Year.
Poach the lobster yourself. If you cannot bring yourself to the task, purchase it pre-cooked from your fishmonger or grocer. If that is your chosen course of action, make sure the tail is tightly curled beneath the body.
A Gibson is essentially the same recipe as a martini. The garnish is an earthy pickled onion with a hint of acidity, instead of a briny olive. In our version we play up the flavor of the pickled onion by adding a bit of shallot infused red wine vinegar from France. The vinegar gives the cocktail a slight blush.
Here is an old -fashioned favorite with a twist. The cookies have a luscious filling of dulce de leche instead of jam. You could wash the cookies with egg white and roll them in finely chopped almonds or hazelnuts before baking for extra texture and flavor.
Gianduja is hazelnut paste blended with chocolate and sugar. Amedei's is the finest. In this recipe we blend it with cream and additional Amedei milk and dark chocolate to make a velvety ganache to fill the cookies, for those who really love chocolate.
Redolent of warm spices, gingersnaps that are more gingery than any that you have ever had. Compounded with 3 types of ginger; powdered, candied, and Villa Manodori Essenziale Ginger Extra Virgin Olive Oil. They have a crunchy sugar topping scented with ginger and cinnamon. Serve this alongside hot chocolate for an after-ski or skating treat. If you are feeling decadent, use them to scoop up a dollop of whipped cream (made with a drop or two of dark rum).
Start fall off right with a perfectly moist and tender pumpkin loaf cake full of warm spices. The addition of chocolate chips makes the quotidian pumpkin loaf so tasty; you won’t want to share it with anyone. There is a touch of rich chocolate in every bite.
Corn is more American than apple pie. Soon roadside stands and markets will be piled high with sweet corn. We use half the butter to grill the corn and half to serve at the table. This is very satisfying for a Dad’s Day Cookout. You may want to double the recipe for the compound butter.
Pane Carasatu is a crisp bread known as carta da musica, meaning sheet music, since they are so large and delicate. Thin discs of dough puff up after a minute in a wood fired oven. It is split into two paper-thin discs and baked again until dry and extremely crispy. Historically eaten by the island’s many shepherds because of its keeping quality.
A blend of grey sea salt, black, green and white peppercorns with coriander, thyme and rosemary in a subtle alliance with Cayenne pepper adds a depth of flavor to this beautiful cut of beef. A crisp green salad and a baked potato are natural accompaniments.