Happy Hour Tuesday: The Corsican

Rometti Limoncello The Corsican Happy Hour Tuesday

Happy Hour Tuesday!

If you are not Italian or French you may not know that Corsica is a small island located to the West of Italy or to the South-East of France, thus a territory that in the past has been fought over between these two countries. Today Corsica belongs to France and it’s also called Island of Beauty, as it offers a variety of sceneries, from its beautiful beaches where scuba diving is almost a must, to its great trails along the mountains.

The Corsican Cocktail, similarly to the inner nature of the island, mixes a bit of French and a bit of Italian: the aperitif Lillet Blanc with Rometti limoncello. Given the refreshing, zesty taste of limoncello, these two ingredients marry well together since Lillet Blanc contains wine, orange peel and quinine. Their flavors combined make a remarkable, balanced, modern drink, not extremely bitter and with a moderate sweetness. In addition to Lillet Blanc and Rometti Limoncello, eldelflower syrup and club soda are added, which increment the sweet, floral taste that makes this cocktail an enjoyable treat for every occasion.

3 ounces Lillet Blanc, chilled
7 ounces Rometti limoncello, chilled
3 1/2 ounces elderflower syrup
1 3/4 ounces freshly squeezed lemon juice
1 (10-ounce) bottle club soda, chilled
6 lemon twists (optional)

Combine the Lillet, Rometti limoncello, elderflower syrup, and lemon juice in a large measuring cup or medium bowl. Using a funnel, transfer to a 3-cup-capacity bottle (or 750-ml bottle) with a tightfitting lid and refrigerate for up to 8 hours.
When ready to serve, pour about 4 ounces of the mixture into a chilled cocktail glass and top with about 1 1/2 to 1 3/4 ounces of the club soda. Garnish with a lemon twist, if desired, and serve. (Alternatively, you can combine all of the ingredients except the lemon twists in a 5-cup punch bowl and serve immediately.)


Recipe from http://www.Chow.com


Cook N Bake French Series: Beef Bourguignon

Rometti - Cook N bake French Series - Beef Bourguignon

Here we are with the second to the last Cook N Bake French Series!

Rometti’s passion for turning every meal into a celebratory moment and create everlasting memories simply couldn’t avoid taking into consideration a dish that is synonymous to celebration, Beef Bourguignon. This dish is a harmonic combination of aromatic vegetables, spices, sauce and wine which create a delicious, savory bed for the beef.
Beef Bourguignon is a typical French dish that originated in the eastern Burgundy region (Bourgogne in French). Burgundy is also the kind of wine that is traditionally used to braise the beef (typically cut into small cubes), to which a broth of garlic, onions, and mushrooms is added towards the end of the cooking. Bacon is also another important ingredient that adds flavor to the beef.
Just like many other dishes, Beef Bourguignon was a creation of the lower class, and later it got introduced into restaurants for the upper class. The reason why the simmering of the beef takes so long was in fact because the cuts were not of tender meat (reason why it was not served in the “haute cuisine”) which needed to be moisturized and softened.

Beef Bourguignon is similar to the Italian spezzatino, or the Hungarian goulash. In America Beef Bourguignon was popularized by Julia Child, it can be served immediately after cooking or can be served later. And it’s to honor Julia Child that we decided to use her original version of the recipe as it appears in her “Mastering the Art of French Cooking” recipe book.

You will be unbelievably pleased by the aromatic smell and wine-infused, rich taste of such a homely dish! Whether you decide to cook it on a rainy day, or at Christmas to share it with your beloved ones, you will be blown away by how deliciously all the ingredients work together! As long as you are patient enough to cook the beef perfectly!


6-ounce chunk of bacon
9- to 10-inch fireproof casserole, 3 inches deep
1 tablespoon olive oil or cooking oil
Slotted spoon
3 pounds lean stewing beef cut into 2-inch cubes
1 sliced carrot
1 sliced onion
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons flour
3 cups of a full-bodied young red wine, or a Chianti
2 to 3 cups brown beef stock or canned beef bouillon
1 tablespoon tomato paste
2 cloves mashed garlic
1/2 teaspoon thyme
Crumbled bay leaf
Blanched bacon rind
18 to 24 small white onions, brown-braised in stock.
1 pound fresh mushrooms, quartered, sautéed in butter
Parsley sprigs

Remove rind, and cut bacon into lardoons (sticks, 1/4 inch thick and 1 1/2 inches long). Simmer rind and bacon for 10 minutes in 1 1/2 cups of water. Drain and dry.

Preheat oven to 450 degrees.

Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef.

Dry the beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.

In the same fat, brown the sliced vegetables. Pour out the sautéing fat.
Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in the middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole and turn oven down to 325 degrees.

Stir in the wine and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers very slowly for 2 1/2 to 3 hours. The meat is done when a fork pierces it easily.

While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.

When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.

Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If it is too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or canned bouillon. Taste carefully for the seasoning. Pour the sauce over the meat and vegetables.
Recipe may be completed in advance to this point.

For immediate serving: Cover the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole or arrange the stew on a platter surrounded with potatoes, noodles or rice and decorated with parsley.

For later serving: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to the simmer, cover and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.


Copyright image: Gareth Morgans

Cook N Bake French Series: Ile Flottante

Cook N Bake French Series : Ile Flottante

Hello Everyone,

Have you ever wondered despite of having eaten more than enough we can always find some room for dessert? Sometimes we end up ordering a whole slice of cake when all we wanted was to savor one little bite of it! But we just couldn’t help it, and dinner wouldn’t be the same without it. It is desserts take us back to our childhood memories probably more than any other course.

Today Rometti wants to explore a traditional dessert from the French cuisine that, even if you’ve never had it before, its simple and popular ingredients that we hope will in fact take you back to those childhood memories.

The French have a wide array of desserts, from the popular creme brulee to the apple tart tatin, without forgetting crepes, cookies, creams, flans, ganaches.. Our choice was not easy this week, but we decided to dedicate our blog to the Ile Flottante which we had the chance to taste a few weeks ago while in France at the restaurant Le Boeuf A La Mode (Versailles) which we nicely recommend.
The Ile Flottante, or Floating Island, which looks like a cake is actually nothing less than a light meringue made of egg whites and sugar and dipped into a custard sauce such as the Creme Anglaise. Ile Flottante is a delicious, dreamy, airy dessert that melts in your mouth, but don’t be fooled, its preparation requires precision!

for the meringue:
9 large egg whites, room temperature (reserve 4 yolks for making creme anglaise)
1 teaspoon cream of tartar
1/4 teaspoon coarse salt
1 cup plus 2 tablespoons superfine sugar
2 teaspoons pure vanilla extract
for the Creme Anglaise:
1 1/4 cups whole milk
3/4 cup heavy cream
1/2 vanilla bean, split lengthwise
4 large egg yolks
3 tablespoons granulated sugar
Coarse salt

Preheat the oven at 375 F and brush a Bundt pan with oil.
Start making the meringue with bringing a kettle of water to a boil. In the meantime whisk egg whites, cream of tartar and salt in a mixer at medium speed until soft. Add very slowly some superfine sugar and while doing that increase the speed to high. Beat for about 3-4 minutes until stiff. Reduce the speed to low and whisk in some vanilla.

Put the meringue into pan and smooth it with a small spatula to remove air pockets. Set the Bundt pan in a roasting pan to put into the oven. Add about 2 inches of boiling water into the roasting pan so not to burn the meringue. Bake for about 20 minutes until puffed and lightly browned. Transfer the Bundt pan to a wire rack and let it cool.

For the Creme Anglaise: combine milk and cream in a saucepan. Scrape vanilla seeds into pan. Bring to simmer over medium heat. Whisk together egg yolks, sugar, salt (only a pinch). While whisking pour the milk mixture into the yolk mixture. Put the whole mixture back into the pan. Cook about 5 minutes at medium heat without stopping stirring. When the mixture is very thick strain through a fine sleeve into a bowl. Press a plastic wrap on the top of the creme and refrigerate for about 2 hours.

Unmold the meringue onto a cake plate. Cut in slices and top each slice with the creme anglaise to make the Ile Flottante. Serve cold!

Note: you can add a caramel sauce or a fruit sauce to it, as well as you can decorate it with dry fruit or almonds.