This is my version of a white wine sangria of sorts. It is best when made in the summer with perfectly ripe peaches and well worth the wait! Ingredients
1 bottle favorite white wine (I used a California Chardonnay)
5-6 medium peaches sliced thin but not peeled
1/2 cup sugar
1/4 cup fresh squeezed lemon juice Directions
Wash the peaches gently in orderto keep the skin in tact and slice thin. Place in a glass pitcher.
Squeeze the lemon juice and mix well with the sugar. Pour over the peaches in the pitcher.
Add the wine and shake or stir until well mixed.
Place in the fridge and allow to steep for a few hours.
Serve chilled in a chilled wine glass!
Neapolitan Espresso
This is the technique for making a perfect cup of Neapolitan Espresso simply called caffe in Italy, this is the kind with that lovely Crema on top (See photo) and it can be done without an espresso machine! My Mom used to make it for my Dad and I can still see her whipping the sugar up in straight in the demitasse cup. My Zia Adele Casolaro taught me this technique when I was 9 ten years old while she was visiting America in 1979. I was the happily chosen one to make my Nona Flora her first cup of caffe each morning they were here, I felt so honored to be the chosen one out of all my sisters! The good thing about growing up in an Italian family is the fact that each member has their given "job" and you feel honored and useful. I think I still have that mind set, thanks to my parents, and that may be why I thoroughly enjoy cooking for others and showing hospitality, it's my "job" in God's family!
~My Zia Adele is the young girl to the left of my Beautiful Mom~
Ingredients & Tools
I will give you a recipe for a 4 cup pot but you can adjust this to a larger or smaller one. *See Note for 1 cup.
4 cup Moka Pot
4 small demitasse or espresso cups
1 small bowl to whisk the sugar in
1 small whisk
Fine Ground espresso
4 heaping teaspoons sugar: raw or regular (I prefer raw due to the color)
Directions
First set up your cups. Take apart the pot. And place the sugar into the bowl.
First unscrew the top of the Moka espresso pot and remove the filter, add cold fresh water to just below the release valve screw, use a little less water if you want it stronger.
Place the filter back in and add espresso loosely and piled up slightly for a strong cup of espresso, less if you want it weaker.
Next, screw the top back on and place it on the end of the burner turned to medium high heat.
After a few minutes you will hear it as the air starts to press through, at this time check for the first few drops, those are the most prescious and what will be used to make the crema! Take the pot off the heat and pour those first few dropsinto the bowl of sugar, just a little, we are making a sort of paste. Place the pot back on the heat to continue brewing.
Now whip it up with a whisk until it is light and creamy! Distribute this mixture evenly among the cups and pour the espresso on top into each cup and stir. You will know the espresso is finished brewing when it is silent.
*Note: You can do this easily in your own individual cup by putting the sugar in the cup and whisking it with your spoon. This works just as well and is perfect if you are just making 1 cup.
I love using liqueurs in baking because cakes or pastries spiked with a liqueur are much more complex then their "sober" versions. A flavored liqueur can help you help make your very own signature desserts or simply enhance an old and tired recipe you have already been using. The proper amount will have a note of the liqueur flavor, but it won't overwhelm the dessert. Balance, which is of utmost importance in Italian cooking is the key here. Here are some simple guidelines to help get you started. Converting a old favorite Substitute 2 tablespoons of the cake's liquid - milk, with the same amount of a liqueur. Then you can taste and see if it needs a little more next time. Which flavor liqueur to use? Start with a liqueur that duplicates or complements the cake flavor such as a coffee liqueur for a chocolate cake. Or, maybe an orange or lemon liqueur for a citrus cake. More ways to add liqueur to a cake or pastry. About 15 minutes after pulling your cake or bread from the oven, put the cake onto a plate, punch holes in the top with a toothpick and pour some liqueur over these holes. You want the cake to still be warm. Add the liqueur to the frosting or glaze in place of the extract it calls for. Now if you have gone to a liqueur store lately you will notice that liqueurs are quite expensive but don't worry you can make your own! Here are my favorite liqueur recipes. Amaretto -almond flavored Grand Marnier -orange flavored Limoncello -lemon flavored
Grand Marnier is the orange flavored liqueur of France used with Crêpes Suzette and "crêpes au Grand Marnier" I like to use it in cakes and frosting in place of extract.I got this recipe from this site and tried it and it does taste like the real thing. I did make a few tweaks to the original recipe like replacing vanilla extract for the vanilla bean and I also felt like 4 oranges was just not enough so I used 6, which I am glad I did because it would have been way to weak with only 4. It took 3 weeks to steep but other than the wait it is pretty easy to make. Ingredients
The peel of 6 medium Oranges
1 teaspoon vanilla extract
2 1/2 cups Vodka
1 cup Brandy
1 cup white granulated sugar
1/2 cup water Directions
Peel your oranges making sure to not get too much of the pith (white stuff)I found that a vegetable peeler did the best job but you can also use a zester if you prefer. Place the peel along with the vodka and brandy in covered glass jar and refrigerate for 3 weeks. After 3 weeks strain the liquid from the peel. Place the sugar and the water into a small pan and cook on medium heat stirring with a wooden spoon making sure the sugar completely dissolves.
After the sugar and water have cooled add it to the orange flavored liquer. Pour it into a clean glass bottle or jar with a lid (I used the original vodka bottle) and store in the fridge.
This is the Italian version of Sangria and like all Italian cooking it relies on a few fresh ingredients. In this case it is the perfectly ripe peach! If you have a perfect peach in season and a simple red wine this drink will come out perfect no matter what! Ingredients (serves 6)
1/8-1/4 cup sugar
6 ripe peaches
2 1/2 cups good red wine
Optional: seltzer for spritzer Directions
Combine the sugar and wine and stir to dissolve sugar. Cut peaches in half, and then into slices. Usually you would leave the skin on but you can peel them, it's really a matter of taste. Pour the wine over the peach slices, cover, and allow it to sit for 2-3 hours.
Spoon the peaches into 6 glasses and pour the wine over each one. If you would like a spritzer just pour the same amount of seltzer (not club soda) into each glass, salute!
My parents would make this dessert for us when we had some left over vanilla ice cream in the freezer. It is so simple and delicious and I have to confess that I have had it for breakfast on more than one occasion. An affogato (Italian, "choked") is basically vanilla bean ice cream and espresso, that's it! You can also serve it with some chocolate espresso beans or chocolate shavings sprinkled on top!
Ingredients
1-2 scoops good vanilla bean ice cream per person (1 scoop if you want a more liquidy dessert or 2 if you want a more ice-creamy dessert)
1 shot espresso per person
optional: chocolate espresso beans or shaved bitter sweet chocolate for garnish
Directions
Place 1-2 scoops of ice cream in a coffee cup, cover with wrap and place in freezer until you are ready for dessert (This is a great do-ahead dessert)
Brew 1 shot of espresso per person just before dessert
Pour the hot espresso over each glass of ice-cream and sprinkle some chocolate espresso beans on top and serve with a small spoon.
Buon Appetito!
In Italy cappuccino is only served in the morning with breakfast. Usually it is ordered on the way to work at the corner bar (coffee house)along with a pastry. There is nothing like a cappuccino and a pastry for breakfast! My Mom used to reward us for a good report card with a cup of cappuccino and a croissant at a place called Jackie's in downtown Charleston, so still to this day I can't help but think of a cappuccino as a treat. Here are the basics for a good cup of cappuccino! These are my Mom’s instructions (Carol Ann Sasso) 1) Ingredients: espresso, whole milk, crema (I explain what this is below), sugar, and a standard sized coffee cup 2) The ratio is 1/3 milk, 1/3 espresso, and 1/3 crema 3) Make 2 shots of espresso and sweeten to your taste 4) Warm 1 cup of milk 5) Froth the milk with a frother (or blender) 6) As you do this you will have a foamy cream on top that's the crema 7) Pour the cup 1/3 full of espresso, then milk, and lastly the crema
Caff Latte There two versions of caffe latte, one for children and one for adults. I grew up drinking this and so have my children. My Mom loved making this for us so we could drink it with her as she drank her espresso and not feel left out. She did not want to deprive us of the pleasures of coffee. Italians love to make their children feel like they are an important part of the family and never want to bereave them of the pleasures of life! Caffe latte is usually served with bread and a spread (nutella), a pastry, or a biscotti. Oh yes, dipping is acceptable!
Children's Caffe Latte: 1) Whole milk, espresso, sugar 2) Heat a cup of milk up in a sauce pan until just about to boil, at the same time prepare the espresso 3) Pour the milk into a large coffee cup and add a few drops (2) of espresso. Add sugar to taste.
Adult's Caffe Latte: 1) the same as the children's caffe latte except that you add a whole shot (or 2)of espresso to the milk
One of my earliest olfactory memories is of the smell of espresso brewing. I remember walking into my kitchen early in the morning still rubbing the sleep from my eyes and seeing my Father gulping down his espresso (his breakfast) in the little green glass demitasse cup. He would look down from his newspaper and give me a wink and smile and then continue to read his paper. This was his morning ritual and so was mine for many years as I was a Daddy's girl all the way. The smell of espresso brewing is the true hallmark of every Italian home and when I was visiting my family in Italy it was in each and every home I visited. The smell would make me feel safe, content and kind of "high" all at once! Little did I know that there was chemistry behind all of this. A recent study on Scent Therapy proved that just the scent of coffee (or chocolate) caused one's mood to improve and improved typical clerical work tasks! If you would like to experience a true cup of Italian espresso here are the basics: 1) All the equipment you need is a stainless steel stove top espresso maker, la Moka 2) In Italy most people use all ready ground coffee but of the best quality they can find. This is stored in a tightly sealed bag in a dark cabinet. 3) Fill the bottom part of the pot with filtered water to just below the screw 4) Place the basket in and scoop coffee in patting down with the back of a spoon (I do this in the sink because of the mess) the Neapolitans also poke 2 holes into the coffee with a toothpick (although this may be just for effect) 5) Screw on the top of the pot tightly and place on the edge of burner (To prevent handle from becoming too hot) 6) Start the Moka on a very low setting (the lower the better but also the longer it takes) and do not touch until it starts to sputter furiously 7) Pour into a demitasse cup (about 2 fingers worth "due dita", add 1-3 small spoonfuls of sugar and stir furiously (there's that word again, it just fits) 8) Now drink it in 1 -2 gulps, just like a true Italian does! This is my father's Neapolitan espresso pot he brought with him to America in 1962 and that is the green demitasse cup he would drink from each morning.
Today I made some homemade Amaretto for Christmas gifts. We make this every winter and use it for cooking, baking, and also as an aperitif. An aperitif is an alcoholic drink that is usually served to stimulate the appetite before a meal.It is often served with something small to eat such as olives or cheese. The word is derived from the Latin verb aperire which means “to open" and Amaretto is a sweet almond-flavored liqueur of Italian origin. It is made from a base of apricot or almond pits, or sometimes both. The recipe is very simple and unlike other aperitif concoctions is ready to drink right away. My Father used to bring a big bottle back from his annual trip to Italy and it would last us all year because you only drink a tiny bit (small shot glass) at a time. Here is the recipe that we got off the internet somewhere years ago: Ingredients
1 cup white sugar
2 cups of inexpensive vodka
1 cup water
2 tablespoons almond extract
1/2 cup brown sugar (packed)
2 teaspoons vanilla extract
Instructions
Combine water, white sugar and brown sugar in a saucepan over medium heat. Heat until boiling and all sugar is dissolved. Remove from heat and let mixture cool down for 10 - 20 minutes. Pour in vodka, almond and vanilla extracts. Mix well and store in a sealed glass bottle.
I got this recipe from the web years ago and I do not remember where...... sorry!!!
Here are the basic starting proportions for a sweet lemonade - 1 cup of sugar (you may use less if you prefer or substitute 1/2 cup of honey), 1 cup of water, 1 cup of lemon juice.
Secret: You must first dissolve the sugar with the water in sauce pan over low heat and then cool.
Now squeeze 4-6 lemons (1 cup of juice)
Mix together the juice with the sugar water and add 4 cups of water.
Limoncello is a wonderful summer drink that will always remind me of the island of Ischia, Italy which is where my family has stayed every August since the early 1900's. August is when Italians take their month-long holidays – called “ferie”. When I was in Ischia there were lemons the size of grapefruit all over and the while island seemed to smell of lemons! It is great all alone or mixed with some sparkling mineral water & a bit of sugar syrup. For more info on making your own Limoncello visit this : Limoncello Quest. Ingredients
10 lemons (zest removed in strips- no pith- you will need a regular vegetable peeler for this)
1 bottle good vodka (750 ml)
3 ½ cups water
2 ½ cups sugar Directions
Peel your lemons with a vegetable peeler. Make sure to not get the white pith.
Place zest in a 2 qt. pitcher
Pour vodka over
Cover and steep (room temp) for 4 -45days! 4 days is enough but longer is better, we have found that 10 days is perfect. Keep in a dry cool place like the pantry and shake once a day.
Stir the sugar & water over medium heat until dissolved
Cool completely
Pour over lemon/vodka mixture
Strain zest out and transfer to bottles
Store in fridge or freezer
Serve cold in chilled shot glasses Recipe By: Giada De Laurentiis
My prefered method of preparing Yerba Mate is by using the French Press.
First place 2 Tablespoons of the loose herb in the press. Now add some loose mint tea leaves. Pour hot water over this and place lid on to press (but do not press). Wait 3-5 minutes and then press down. Serve with sweetener of your choice.
