FridayLicious: Limoncello Cheesecake

Thank God It’s Friday… Thank God It’s Delicious!

Do you enjoy savoring a slice of cake with your coffee but don’t enjoy so much baking? Or, unfortunately for your husband and little ones, you would bake everything you could but your relationship with the oven is a love-hate affair that tends to lean a little bit more towards the “hate’? This Friday Rometti Limoncello has a delicious recipe for you that does not require baking: Limoncello Cheesecake. Well, there is a little baking, but it consists in only letting the crust sit!

Cheesecakes are very popular in the United States. If you ask around, some people will even tell you that Cheesecakes are an American invention, which is partially true and partially not. Believe it or not, the ancient Greek were already mastering the art of Cheesecakes, although at the time Cheesecakes were used for religious uses and had a very different taste. It took the introduction in 1872 of American cream cheese to develop the modern Cheesecake we all so love today. And once again, like for other cooking ingredients, cream cheese was nothing less than a mistake! In fact a dairyman called William Lawrence  from Chester, NY,  is the one to claim for such a popular dairy ingredient which he accidentally made while he was trying to reproduce the French Neufchatel cheese. Mr. Lawrence was the founder of Philadelphia brand Cream Cheese. The rest is history.

Just FYI shall you want to make this Limoncello Cheesecake a little more Italian-style, you can substitute cream cheese with ricotta.

Ingredients:
2 cups graham cracker crumbs
1/3 cup unsalted butter – melted
8 ounces cream cheese – softened
8 ounces frozen whipped topping – thawed
1/2 cup sour cream
1/4 teaspoon pure vanilla extract
1/4 cup Rometti Limoncello

Preheat oven oven to 350°F. Spray 9-inch glass pie plate with cooking spray. Stir together crust ingredients. Press firmly and evenly in bottom of pie plate.
Bake 9 minutes. Cool 20 minutes.
In the bowl of your mixer, beat cheesecake ingredients on medium speed until smooth; spoon over crust.
Refrigerate at least 30 minutes prior to serving.

~Enjoy!
Recipe and image copyright of Paula Jones with Bellalimento

FridayLicious: Rometti Limoncello Pound Cake

FridayLicious was delayed this week but,Thank God It’s Delicious!

We all grew up with Pound Cakes throughout our childhood, and personally, I still consider it one of my favorite treats. The simplicity of its ingredients (flour, butter, eggs and sugar) make Pound Cake a simple, versatile type of dessert, loved by both the little ones and grown-ups. Using one pound of each ingredient (from here the name Pound Cake), anyone can adventure in this baking experience and turn out victorious, even those who, well, don’t exactly master the art of cooking.

Pound Cake seems to have Northern European origins (some say British) that date back to the 1700s, and appears for the first time as a recipe listed in a cookbook in the 1796 American Cookery: or, The Art of Dressing Viands, Fish, Poultry and Vegetables, and the Best Modes of Making Puff-pastes, Pies, Tarts, Puddings, Custards and Preserves, and all kinds of Cakes, from the Imperial Plumb to plain Cake by Amelia Simmons, and published in the United States. Pound Cakes were already popular way before though, as they trace back to the Egyptians and, later, Medieval Times, when they were made similarly to bread with the addition of honey, nuts and dried fruits.

Today baking powder is also used in the recipe to make Pound Cake lighter and stir away from the bread-consistency, while yoghurt is often a great (and healthier!) substitute for butter.

Last year we were honored to be featured in the Rometti Limoncello Pound Cake by Chef Larry at Whitehall Lane Winery. It’s the perfect, light, zesty pound cake to enjoy as a snack in the afternoon, with tea or some Rometti Limoncello. Here is the recipe:

Ingredients:

11⁄2 C cake flour
11⁄2 t baking powder
1⁄2 t baking soda
3⁄4 t salt
3⁄4 C unsalted butter (11⁄2 sticks), room temperature
11⁄4 C sugar
1 C plain Greek yogurt
3 eggs
1 T vanilla extract
2 T + 4 T Rometti Limoncello
Zest of one lemon

For the Glaze:
3⁄4 C confectioners’ (powdered) sugar
4 T Rometti Limoncello

Preheat oven to 350 degrees and position a rack in the center. Grease a 9-inch loaf pan with nonstick cooking spray or butter, dust it with flour, and tap to knock out the excess. In a medium bowl, sift together cake flour, baking powder, and salt and set aside. In an electric mixer fitted with the paddle attachment, cream together butter, yogurt and sugar on medium speed until smooth and light, about 2 minutes. Beat in eggs, one at a time, scraping down sides of the bowl after each addition. Add vanilla extract, 2 tablespoons of limoncello, lemon zest, and mix well. On low speed, beat in dry ingredients to combine them, scrape down sides of the bowl, and beat batter for 30 seconds on medium speed. Pour batter into prepared pan and use a spatula to smooth the top. Give the pan a few gentle whacks on the counter to remove any air pockets. Bake cake for 15 minutes, then turn the pan 180 degrees to ensure even browning. Lower the temperature to 325 degrees and continue baking until the cake springs back lightly when touched, the sides have begun to pull away from the pan, and a cake tester inserted in the center of the cake comes out clean, about 25 to 35 minutes more. Drizzle the remaining 4 tablespoons of limoncello over cake. Allow cake to cool in pan on a wire rack for 15 minutes, then carefully invert it onto the rack to cool completely. To make glaze, mix together the confectioner’s sugar with the limoncello until smooth. Drizzle glaze over cake.
If you would like to see the whole recipe book you can click here.

Recipe courtesy of Chef Larry at Whitehall Lane Winery
Image © Franck Schmitt/Oredia/Corbis

Fridaylicious: Limoncello and Raspberry Semi-freddo

Thank God It’s Friday, Thank God It’s Delicious!

Being Valentine’s Day, today we couldn’t help but looking for a lovely, tasteful dessert that would sweeten up your day (and/or night!). Although the cold weather is still letting some of us shivering and shaveling in most of the country, our selection fell on a classic and versatile Limoncello and Raspberry Semi-freddo.

Perfect for both after lunch and after dinner, semi-freddo is not as thick as ice-cream, its lighter richness makes it instead more similar to a mousse because made with half ice cream and half whipped cream. Visually more elegant than gelato, with its etherial consistency semi-freddo is often consumed as dessert, and suits perfectly every kind of dinner party.

Limoncello and Raspberry Semi-freddo is the perfect Valentine’s Day treat if you live in a sunny place, such as our beloved Newport Beach. But don’t worry, if you are in one of the regions still affected by the winter storm, this semi-freddo will bring you a little sunshine and works as a sweet excuse to have your partner warming you up while enjoying every bite of this delicious dessert! Happy Valentine’s Day!

Ingredients:
100 grams (3.5 oz) raspberries (fresh or frozen, thawed)
85 grams (3 oz) golden caster sugar
284 ml (1.2 cups) double cream (carton)
4 tbsps Rometti Limoncello
200 ml (0.95 cups) crème fraîche (cartons)
225 grams (8 oz) raspberries (fresh or frozen, thawed)
2 tbsps golden caster sugar
2 tbsps Rometti Limoncello
raspberries (extra)

Line the base of a 1kg loaf tin (7.5in x 4.75in x 3.5 deep) with baking parchment. For the semi-freddo, mash the raspberries and half the sugar in a bowl with a fork. Whisk the cream, the rest of the sugar and Rometti Limoncello to soft peaks. Beat the crème fraîche briefly so it is in soft peaks like the cream. Gently fold the cream mixture and crème fraîche together.
Pour the mashed raspberries into the cream and give a few stirs only – just enough to swirl it through the creamy mix. Pour the mixture into the loaf tin and smooth the top.
For the coulis, mash the raspberries, sugar and Rometti Limoncello with a fork, then push through a sieve.
Open-freeze  the semi-freddo then cover with cling film and foil and freeze for up to 1 month. Pour the sieved coulis into a rigid container and freeze for up to 1 month.
To serve, thaw the coulis in the fridge overnight. Thaw the semi-freddo in the fridge for 1 hr. Remove it from the tin and peel off the lining paper. Drizzle with a little of the coulis and scatter some raspberries over the top. Serve in slices with the rest of the coulis.

~Enjoy!

Recipes from http://www.yummly.com

Fridaylicious: White Chocolate Limoncello Truffles

Thank God It’s Friday, Thank God It’s Delicious!

Good things come in small packages, and to be specific this week all the goodness comes in the small, rounded shape of a truffle. Even better if the little chocolate treat features among its ingredients some delicious limoncello, like the White Chocolate Limoncello Truffles we have the spotlight on this week!

We all know that truffles are so called because the original dark chocolate version (rolled in cocoa) resembles the black truffle fungus, but what not everyone knows is that the person who we should thank for such a watering-buds-invention is Auguste Escoffier, who back in 1920s came up with an “accidentally” different recipe of the French chocolate truffles, which originally were in fact a ball of ganache, chocolate and cream flavored in cocoa powder. One day while August was attempting to make pastry cream, he mistakenly poured hot cream into a bowl of chocolate chunks where he should have instead poured sugared egg. Once the mixture hardened he found out that it could have been rolled up into chocolate balls, and the rest is history!

White Chocolate Limoncello Truffles are made with heavy cream, white chocolate, and the addition of Rometti Limoncello which by infusing a bittersweet, zesty flavor to the sweet, delicate mixture elevates it to something definitively heavenly!

Grated white chocolate could be perfect for rolling, however if you want to add a little exotic look (and taste!) to this already simple yet outstanding recipe, coconuts flakes will just be like the cherry on top!

Ingredients (makes about 30):

1/4 cup Heavy cream
1 Lemon zest
8 oz Chopped white chocolate
1 tbsp Rometti Limoncello
Coconut flakes for rolling

Melt the chocolate in bain-marie; add Rometti Limoncello. Stir frequently as white chocolate tends to burn easily.
Heat the cream till nearly boiling then add to the melted chocolate. Stir until thick and velvety. Stir in the lemon zest. Leave to cool in the fridge for 2-3 hours, or until firm enough to work with.
Line a baking tray with non-stick paper. Wearing disposable gloves, scoop a teaspoon of the truffle mixture and roll into balls using the palms of your hands. If the mixture is a bit sticky, dust with icing sugar. Place each rolled truffle on the baking tray; return to the fridge and allow to firm up.
To coat the truffles; use a fork or skewer to dip each truffle into melted white chocolate then return it to the baking tray to set.
Pipe or drizzle some melted dark chocolate across the top of each truffle.
When all the truffles are made, place them back in the fridge for a couple of hours before packing them into cellophane gift bags or chocolate boxes.

Recipe from http://allrecipes.co.uk
Image by Eva Toneva

Fridaylicious: Limoncello Macarons

Thank God It’s Friday… Thank God It’s Sweet!

Welcome to Rometti Limoncello’s new blog Fridaylicious focusing on the use of Limoncello for culinary purposes. Yes, Limoncello is not good only by itself or as ingredient for flavory cocktails, but it can also be used in cooking, especially with desserts! We hope you will enjoy such a delicious Friday blog to end your working week on a high note and start your weekend in the sweetest way!

For our first Fridaylicious entry we couldn’t help but picking a classic dessert, a pearl of French cooking: Limoncello Macarons AKA Meyer Lemon Macarons with Lemon Curd and Blackberry-Thyme-Limoncello Jam.

Macarons come in quite a big variety of colors and flavors, they consist of a meringue-like cookies with a soft cream sandwiched in between. The colors often suggests the flavor, and they are extremely pleasant to present!

We found this amazing recipe posted by Mardi Michels on her food blog Eat. Live. Travel. Write. If happiness comes in small quantities, Mardi’s recipe will deliver it under the resemblance of sweet, chewy little bites!  These macarons made with the addition of Rometti Limoncello will brighten up your parties, receptions, bridal showers, and will be a tasty, buds-blowing gift for friends and family!

Ingredients:

For the Meringue (French Method):
1 3/4 cups + 2 1/2 tablespoons of almond flour
1 3/4 cups of powdered sugar
6 egg whites
1 cup + 3 tablespoonsof granulated sugar
2/3 cup water
yellow colored paste

Preheat the oven to 350 degrees.
In a large bowl sift together almond flour and powdered sugar. Mix it together and add 3 egg whites in it. With a spatula stir it until it becomes a thick almond paste.
In a small saucepan combine granulated sugar with water on a medium-low heat. It needs to become a syrup, once it reaches 248 F take it off the stove.
Take the remaining 3 eggwhites and whisk them into a mixing bowl until they softens up. At that point pour in the syrup down the side and continue whisking for 2-5 minutes until stiff and glossy. Add a pea-size of yellow colored paste.
Finally, mix in the meringue with your almond powder mixture and fold it in until the meringue forms a thick and uniform texture.

Line baking sheets with parchment paper; set aside. Fit a pastry bag with a 3/8-inch #4 round tip, and fill with batter. Pipe 1-inch disks onto prepared baking sheets, leaving 2 inches between cookies. The batter will spread a little. Let stand at room temperature until dry, and a soft skin forms on the tops of the macaroons and the shiny surface turns dull, about 15 minutes.

Bake, with the door of the oven slightly ajar, until the surface of the macaroons is completely dry, about 15 minutes. Remove baking sheet to a wire rack and let the macaroons cool completely on the baking sheet. Gently peel off the parchment. Their tops are easily crushed, so take care when removing the macaroons from the parchment. Use immediately or store in an airtight container, refrigerated for up to 2 days or frozen for up to 1 month.

ps: if you, like me, need a sylicon baking mat, Mastrad offers a whole kit for Macarons-aspiring-chefs: get your Mastrad macaron baking set here!

For the Curd (Recipe from the Flavor Forecast):
9 eggyolks
2/3 cup Meyer lemon juice
1/4 cup Rometti Limoncello
1 cup granulated sugar
3/4 cup butter, cold cut into tbsp pieces

For the Meyer Lemon Curd, mix egg yolks, Meyer lemon juice, Limoncello liqueur and granulated sugar in large heavy saucepan with wire whisk until well blended. Whisking constantly, cook on medium heat 8 to 10 minutes or until curd is thickened and coats the back of a spoon. Remove from heat. Whisk in butter, one piece at a time. Spoon into large bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate at least 1 hour or overnight until chilled and set.

For blackberry with Limoncello and thyme (recipe author: Mardi Michels):
1/2 cups blackberries
1/2 cup sugar
1/4 cup Rometti Limoncello
2 tsp dried lemon thyme (or 1 tsp finely chopped thyme and 1 tsp Meyer lemon zest)

Combine blackberries, sugar, Limoncello, thyme and zest in a medium heavy saucepan.
Cook over medium heat until the blackberries begin to soften a little.
Use a wooden spoon or a potato masher to break up the fruit.
Reduce heat to low and cook, uncovered, stirring often, until the mixture begins to thicken, about 30 minutes.
The jam won’t be as firm as you think it should be but it will definitely firm up once it cools down.

Once everything is ready, pair up the meringues and lightly spread on the flat side of each some of the lemon curd. On only one side add a pea-size worth of blackberry jam, put the two meringues together and here you go: you have made your first Limoncello Macaron!

~Enjoy!