Happy Hour Tuesday: Sorrentini

Rometti Limoncello Happy Hour Tuesday Sorrentini

Happy Hour Tuesday!

Vacation, vacation.. it’s the end of July, and it seems like a lot of people have left town lately to spend time with the family before the end of school break. Regardless of the recession, I know of many lucky ones that have a trip to overseas planned just ’round the corner. If you, dear Reader, are fortunate enough to be able to get away towards a European country, you will probably want to make a stop in the beautiful Sorrento, Italy, the land of limoncello, and if it wasn’t in your plans it should be!

Sorrento is a charming town that raises on top of limestone tuff cliffs, in a way that seems to flow, thus the name Sorrento, from a Greek word that means “flowing“.
Located just Southern than Napoli, Sorrento is connected to Amalfi through the Strada Statale 163, better known as the Amalfi Drive, a stretch of road runs along the coast of the Tyrrhenian Sea. Sorrento has an incredibly rich history that starts from the Corinthians and continues through the Roman Empire, the Goths and the Byzantines. The signs of history are still very much readable throughout the city, which is characterized by medieval streets, Roman ruins an blooming terraces. If you wanter why there are watch towers along the coast, it’s because back in the 16th century Pirates coming from the Harbor of Pisa used to sack the town of Sorrento, which today is richer than ever with orange, lemon, and olive trees.

This week’s drink is a praise to this wonderful city, from which it takes the name: Sorrentini. This version of limoncello martini uses Cointreau, a French orange-flavored triple sec which adds a little tanginess to the drink.

Here’s to Sorrento the birthplace of Limoncello! Salute!

Ingredients:
100 ml Vodka
50 ml Cointreau liqueur
100 ml Rometti Limoncello
25 ml Martini
40 ml fresh lemon juice (1 lemon)
25 ml sugar-water
ice

Juice the lemon. Set the lemon juice aside. Fill 3 martini glasses with ice. In a cocktail shaker mix vodka, Cointreau, Rometti Limoncello, martini, fresh lemon juice and sugar-water with ice.

~Enjoy!

Recipe and image from http://www.marthafied.com

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Happy Hour Tuesday SPECIAL: Paloma

Rometti Limoncello Happy Hour Tuesday Paloma National Tequila Day

Happy Tequila Day, folks!

Although some of you might be celebrating National Tequila Day this coming weekend, we still wanted to share with you a delicious recipe that uses this incredibly popular drink: Paloma (Spanish for dove). But before we get into the cocktail, here is a little bit of history on tequila.

Jalisco is the state of birth for tequila, which takes the name from the town where this distilled spirit was created back in the 16th century (although Guatalajara was the first place where the today-known tequila was made). This state, together with some limited areas in other regions is the only place where tequila can be produced from distillation of the blue agave plant. Blue agave is only one of the 136 agave species, however when this particular one is used, tequila gets to be called with its own name! Believe it or not, the Aztec already used this plant to ferment a spirit called octli, a sort of ancestor to tequila. It’s to the Aztec that the “Pasion Azteca” tequila takes its name from. “Pasion Azteca” has a bottle made of platinum and diamonds, which make it the most expensive tequila bottle in the world!
Today agave is present in tequila in 100% or 51% or more (called mixtos) in conjunction with sugars. Blanco (or else called plata) contains 100% agave tequila, thus its taste is bolder. Other types of tequila, Reposado, Anejo, both aged in oak barrels respectively for less than a year and more than a year but less than three, have a more complex taste but also smoother than the tequila made of 100% agave. There is then Joven, which is a mixto, thus lighter.

Tequila is often used alone for shots, or with other ingredients to make mixed drinks. Either way, tequila if moderately consumed has been known to stimulate the nervous system. And, if it’s a good quality tequila, hangovers are pretty much non-existent!

Paloma is a popular drink in Mexico due to its fruity and smooth flavor. Blanco tequila is often used for this drink (although some recipes use a Reposed type of tequila); the other main ingredient is grapefruit soda, which gives it a little bitterness together with freshness. The drink is a perfect blend of different tastes, from sweet to salty, from citrusy to bitter.

Ingredients:
2 oz blanco or reposado tequila
6 oz fresh grapefruit soda
1/2 oz Rometti Limoncello
Salt for rimming (optional)
Rim a collins glass with salt. Fill the glass with ice and add the tequila and Rometti Limoncello. Top it off with grapefruit soda.

~Enjoy!

recipe from cocktails.about.com
image from drizzleanddip.com

Cook N Bake British Series: Beef Wellington

Rometti Limoncello Cook N Bake British Series Beef WEllington

If you are one of those people that love to learn the history of a dish, you will find particularly interesting this week’s dish: Beef Wellington, one of the most known English culinary trademarks.
Wrapped in puff party, Beef Wellington is nothing less than a baked tenderloin coated with pate’ and duxelles, sometimes with the addition of spices.

The name of Wellington seems to be linked to the 1st Duke of Wellington, Arthur Wellesley, who seemed to love beef, wine, pate’ and mushrooms. It’s also possible that more than a connection to his love for food, the dish was named Wellington because it was shaped like a military boot that the Duke used to wear. However like it often happens with drinks and dishes that became so popular that anyone wanted to claim their origin, there are other theories of how it generated, such as a variation of the French filet de boeuf in croute adapted for the English, or the use of this dish for parties and receptions in New Zealand. All of the mystery, of course, just contributes to increase the curiosity and appreciation of this dish.

Beef Wellington is not so easy to make, the tenderloin needs to be rare-roasted and before baking it needs to be coated with pate’ and duxelles. It’s better to bake it whole in order to retain most of the juice, but if preferred it can be sliced prior to baking and cook in individual portions.

If you like your tenderloin with lots of flavor, curry, ginger, allspice can be added to Beef Wellington.

Ingredients:

a good beef fillet (preferably Aberdeen Angus) of around 1kg/2lb 4oz
3 tbsp olive oil
250g/ 9oz chestnut mushroom, include some wild ones if you like
50g/ 2oz butter
1 large sprig fresh thyme
100ml/ 3½ fl oz dry white wine
12 slices prosciutto
500g/1lb 2oz pack puff pastry, thawed if frozen
a little flour, for dusting
2 egg yolks beaten with 1 tsp water

Heat oven to 220C/fan 200C/gas 7. Sit the 1kg beef fillet on a roasting tray, brush with 1 tbsp olive oil and season with pepper, then roast for 15 mins for medium-rare or 20 mins for medium. When the beef is cooked to your liking, remove from the oven to cool, then chill in the fridge for about 20 mins.
While the beef is cooling, chop 250g chestnut (and wild, if you like) mushrooms as finely as possible so they have the texture of coarse breadcrumbs. You can use a food processor to do this, but make sure you pulse-chop the mushrooms so they don’t become a slurry.
Heat 2 tbsp of the olive oil and 50g butter in a large pan and fry the mushrooms on a medium heat, with 1 large sprig fresh thyme, for about 10 mins stirring often, until you have a softened mixture. Season the mushroom mixture, pour over 100ml dry white wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred. Remove the mushroom duxelle from the pan to cool and discard the thyme.
Overlap two pieces of cling film over a large chopping board. Lay 12 slices prosciutto on the cling film, slightly overlapping, in a double row. Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining duxelles over. Use the cling film’s edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go. Chill the fillet while you roll out the pastry.
Dust your work surface with a little flour. Roll out a third of the 500g pack of puff pastry to a 18 x 30cm strip and place on a non-stick baking sheet. Roll out the remainder of the 500g pack of puff pastry to about 28 x 36cm. Unravel the fillet from the cling film and sit it in the centre of the smaller strip of pastry. Beat the 2 egg yolks with 1 tsp water and brush the pastry’s edges, and the top and sides of the wrapped fillet. Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides. Trim the joins to about a 4cm rim. Seal the rim with the edge of a fork or spoon handle. Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry. Chill for at least 30 mins and up to 24 hrs.
Heat oven to 200C/fan 180C/gas 6. Brush the Wellington with a little more egg yolk and cook until golden and crisp – 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.

~Enjoy!

Image © Tim Winter
Recipe from Good Food Magazine, Dec. 2004

Happy Hour Tuesday: Ginger Limoncello Lemonade

Rometti Limoncello Happy Hour Tuesday Ginger Limoncello Lemonade

Happy Hour Tuesday!

After a Summer break Happy Hour Tuesday is back with new drink recipes, the one of this week being Ginger Limoncello Lemonade.

Pungent, zesty, yet sweet and spicy, ginger is one of the most popular and versatile tuberous that has been around since the ancient Greeks.

Ginger can be found in the forms of fresh, dried, powdered, ground, preserved, crystallized or pickled; it can be spicy or mild, used as a sweetener or as a savory ingredient. You either love it, or you hate it. But even if you belong to this second category of people you should know that ginger is known for its therapeutic properties of fighting congestion, soothing muscles, being effective against nausea and help with digestion. It is not a coincidence that both golden Ginger Ale and Dry Ginger Ale were invented by an apothecary and surgeon, Dr. Thomas Cantrell, and a pharmacist, Jonh McLaughlin and became popular in the United States during the Prohibition era as mixer in both nonalcoholic and alcoholic beverages.

Ginger Limoncello Lemonade is better if consumed after or accompanying a meal, however the carbonation due to the sparkling water or ginger ale and the zesty taste make it suitable also as a pre-dinner cocktail.

Ingredients:
2T Ginger Simple Syrup
1/2c lemonade
3 oz Rometti Limoncello
Sparkling water or ginger ale, to taste
Lemon slices, for garnish

To make the syrup mix 1/2 c water, 1/2 c sugar, and 2T fresh ginger heated in a small saucepan and then strain.

Shake all ingredients in a martini shaker full of ice. Strain into a martini glass and add a splash of sparkling water or ginger ale. Garnish with a slice of lemon.

~Enjoy!

Recipe from The Party Dress
http://www.girlcooksworld.com

Happy Independence Day 2013 From Your Friends at Rometti Limoncello

Happy Independence Day from your friends at Rometti Limoncello

“Those who deny freedom to others deserve it not for themselves, and under a just God, cannot long retain it.” – Abraham Lincoln

May you all have a safe and joy-filled 4th of July, please drink responsibly, and have an incredible amount of fun.

Cheers to you, and this great Country we live in.

Rometti Team