Happy Hour Tuesday: Rometti Aviation

Rometti Limoncello Happy Hour Tuesday Aviation

Happy Hour Tuesday!

What do Time Square and Hugo Ensslin have in common? The answer comes in a martini glass and is dearly loved by all the cocktail enthusiast in the world: it’s Aviation, a gin based cocktail that traces back to the era of airshows and flight races. Aviation is “from the ’20s, and tastes like spring”, as The Blacklist‘s character Raymond Reddington states during a dinner with FBI agent Elizabeth Keen.

Made with dry gin, lemon juice, maraschino liqueur and Creme de Violette, the first recipe for Aviation appears in Ensslin’s 1916 Recipes for Mixed Drinks. Later on in 1930 another version of Aviation appears in the well-known Savoy Cocktail Book, this time without the Creme de Violette. The distinguishing blue/purple color given by such ingredient was now gone, and became impossible to replicate once Creme de Violette completely disappeared from the market shelves in the ’60s, slowly leading Aviation to the oblivion. Only in 2007 Rothman and Winter reintroduced Creme de Violette in the United States, and the past seven years have brought the original Aviation back onto out cocktail lists!

Although many of you might still stick to the recipe without the Creme de Violette, Rometti Limoncello feels like it’s necessary to include it in the ingredients of our Rometti Aviation version: the floral taste and sky color make Aviation a unique, mysterious drink that seems to take us back to the sophistication of those year.

Ingredients:
1 1/2 oz Aviation American Gin
1 tsp Crème de violette
1/2 oz Maraschino Liqueur
1/2 oz Freshly pressed lemon juice
1/4 oz Rometti Limoncello

Pour all the ingredients into a shaker filled with ice. Shake well, strain into a well-chilled cocktail glass. Garnish with brandied cherry, or a slice of lemon if you prefer.

~Enjoy!

 

Image from 2eat2drink.com

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FridayLicious: Limoncello Cheesecake

Rometti Limoncello 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

Rometti Limoncello 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

Happy Hour Tuesday: Pear Lemon Fizz

Rometti Limoncello Happy Hour Tuesday Pear Lemon Fizz

Happy Hour Tuesday!

If there is one fruit that is usually underrated, well.. That is Pear! Apples, strawberries, blueberries and raspberries always grab people’s attention, while this pulpy fruit that becomes ripe towards the end of summer and beginning of fall seems to make no noise. But, believe it or not, pears with their subtle, earthy skin color, definitively less bright than all of their fellow fruits, are actually one of the world’s healthiest foods! Rich in antioxidants, anti-inflammatory and apparently even anti-cancer nutrients, pears also help maintaining good glucose levels. Yep, pears basically seem to cover everything, from a decreased risk of type 2 diabetes, to heart disease, and ultimately, reduced cancer risk.

This week we decided to give some well-deserved spotlight to this underdog fruit. Before today is over, I bet you are all going to make a quick stop to the grocery store to buy some delicious, succulent pears. You might also want to get some more ingredients (in case you didn’t have all of them) to make a bubbly Pear Lemon Fizz!

Ingredients:
Ice cubes
1/2 oz pear vodka
3/4 to 1 oz Rometti Limoncello
A splash of fresh lemon juice
Champagne, for topping off (about 1/2 cup)
A slice of pear

Fill a cocktail shaker with ice. Add vodka, Rometti Limoncello and a splash of fresh lemon juice. Shake well and strain into a glass. Top off with Champagne. Garnish with a slice of pear, or a lemon wedge.

~Enjoy!

Image from http://www.pinterest.com/pin/14847873741711341/

Fridaylicious: Limoncello and Raspberry Semi-freddo

Rometti Limoncello 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

Happy Hour Tuesday Valentine’s Day Special: Blushing Sparkler

Rometti Limoncello Happy Hour Tuesday Blushing Sparkler

Happy Valentine’s Day!

Today is the sweetest day of the year, the day when if you have a husband/wife or a boyfriend/girlfriend, or simply a friend that cares about you, you might get a box of chocolate that symbolizes the three words that everyone longs to hear: I love you. It’s time to celebrate!
Rometti Limoncello has found for you a special recipe for such a special day, Blushing Sparkler.

Sweet and sour, definitively fruity and bubbly, Blushing Sparkler is perfectly in theme with Valentine’s Day, and – open your ears my friends!- if you choose a zero calorie flavored sparkling water, you might feel less guilty for all that chocolate that you will have eaten before the end of the day! Not to mention that a flavor such as Pink Grapefruit or Raspberries is simply perfect for such a romantic day!

Ingredients:
1 oz whipped vodka
4 oz Cascade Ice Pink Grapefruit
1/4 oz Rometti Limoncello
ice
Lemon wedge to garnish

In a cocktail shaker filled with ice pour vodka, sparkling water, and Rometti Limoncello. Shake well and pour in a chilled glass. Garnish with lemon wedges.

~Enjoy!

Recipe courtesy of Cascade Ice Sparkling Water

Happy Hour Tuesday: Kiwi Lemon Kwencher

Rometti Limoncello Happy Hour Tuesday Kiwi Kwencher

Happy Hour Tuesday!

One of the best fruits that unbelievably work well with limoncello is kiwi. Kiwis are egg-sized fruit with a fuzzy brown skin and a bright green pulpy texture, speckled with rows of edible black seeds. Soft and with a slightly acidic flavor, kiwis are at the top of the nutritional fruit diet, as they contain the highest amount of vitamins and minerals compared to other fruits. Natural sources of folate and potassium, kiwis should be particularly present in everyone’s diet since they can provide us with antioxidants and improve our immune system.

Kiwi Lemon Kwencher is a refreshing cocktail that mixes up Brut sparkling wine, St Germain, club soda, limoncello and of course kiwi. The result is a colorful and delicious cocktail that pairs well with any vegetable, especially zucchini, and fish.

Ingredients:

Half a ripe kiwi, peeled
0.5 oz St-Germain
0.75 oz Rometti Limoncello
Club soda
3 to 4 oz Brut sparkling wine

Muddle the kiwi in a shaker, fill with ice. Add all the ingredients but club soda, and shake until chilled. Add a splash of club soda, strain into a cocktail glass, and top with sparkling wine. Use a kiwi slice to garnish.

~Enjoy!

image from http://www.liqueur.com

Fridaylicious: Limoncello Macarons

Rometti Limoncello 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!

Happy Hour Tuesday: Limoncello Renaissance

Rometti Limoncello Happy Hour Tuesday Renaissance

Happy Hour Late Tuesday this week…

as Italian, I am very familiar with bitters: if you spent some time in Europe or if you are a passionate in the field, you probably know of Amaro Montenegro, Aperol, Averna, Campari, and a whole bunch of other bitters used for mixers or by themselves as digestifs. Interestingly, bitters were not born as liquor, how they are mainly know nowadays. It appears as the earliest bitters were instead used in the ancient times (back to the Egyptians and all the way through Middle Ages and American colonization) for medical purposes. Apothecaries would often stock bitters to cure, thanks to their herbal infusion, stomach sicknesses, and moreover they were used in mixers of preventive medicinal cocktails with tonic water.

From ancient remedies to difestifs, bitter have become today a synonimus of ammazzacaffe’ (Italian for “coffee killer”: yes because after a festive meal a coffee is not enough to help your stomach processing all the food!) , amaros, or even more commonly, simple liquor.

Among all the different types of bitters I ever tasted and heard of, there is one kind that I have to admit sounds new to me: the Peach Bitter. Introduced by the Bitter Truth, a German spirits company, back in 2006, Peach Bitters are “a contemporary interpretation of a classic style of bitters“. More delicate and fruity than what I am used to, this bitter is perfect for flavoring cocktails of all kinds, from martinis to tonics to gimlets.

So we tried it and found out that its bittersweet taste works perfectly with the zesty, sweet flavor of Limoncello in a cocktail called Renaissance, a mix of Cognac, Vermouth, Limoncello and of course Peach Bitter. It will warm you up on a winter night, but thanks to its delicate notes it will fast forward you to the awakening of Spring.

Ingredients:
8 Parts Cognac
5 Parts Vermouth, Sweet
1 Part Rometti Limoncello
2 Dashes Peach Bitters
1 Peel Lemon

Fill a mixing glass with ice cubes. Add all ingredients. Stir and strain into a chilled cocktail glass. Garnish with lemon.

Enjoy!

Recipe from http://www.absoloutedrinks.com
You can find more information on Peach Bitters at: http://the-bitter-truth.com/bitter/peach-bitters/

Happy Hour Tuesday: Champagne Lemon Cocktail

Rometti Limoncello Happy Hour Tuesday Champagne Lemon Cocktail

Happy Hour Tuesday!

with our displeasure, Christmas holidays have officially left us. It’s been fun to hang out for a little longer with our friends and family while enjoying some traditional cuisine. And now, all we have left of those cheering and cozy days spent cuddling up around a fireplace are a few more pounds to carry around. As reality hits back, it’s time to put away the comfy snowflakes sweaters we very much loved throughout the season and take out of the closets our work out clothes!
To start the new year with a sparkling drink that won’t ruin all of our work out efforts yet it will flavorfully give us an excuse to keep cheering with our beloved ones, we selected a simplistic, bubbly Champagne Limoncello Cocktail. Champagne unlike other alcoholic beverages has less sugar intake, furthermore Brut champagne – which is dry thus has an even lower sugar content- only has about 65 calories per pour (about 4 oz). Limoncello although syrupy, if added in the right amount will be enough to enrich the drink with its citrusy flavor without “enriching” it too much in calories. Because of this, after a great work out session, you can still meet up with friends and raise your glass without feeling guilty! Enjoy!

Ingredients (serves 8):
8 (3 x 1/2-inch) lemon rind strips
8 tablespoons Rometti Limoncello
4 teaspoons fresh lemon juice
1 (750-milliliter) bottle brut Champagne, chilled

Roll up the lemon rind strips and place each one of them in 8 champagne flutes. Add 1 tbsp Rometti Limoncello and 1/2 tbsp of lemon juice per glass. Pour in Brut Champagne and serve. This drink only has about 105 calories!

~Enjoy!

Recipe from http://playing2lose.wordpress.com
Photo credits: Mark Thomas