The Bible of Homemade Italian Liqueurs
Carlotta Melzi d'Este
Format: PDF / Kindle (mobi) / ePub
Imagine a lazy afternoon on Lake Como, enjoying the fragrance of an Orange Rosolio and the delicacy of a Gueffus pastry.
Or a warm night in Rome, tasting a Prickly Pear Ratafià served with a Ricotta and Tangerine pudding…
The Bible of Homemade Italian Liqueurs is the complete guide to the ancient art of liqueur making; more than 90 recipes from the well known Limoncello and Alchermes, to the surprising Dried Figs Ratafià, the Mushroom Liqueur and Red Poppy Rosolio.
Italian tradition offers you an amazing variety of liqueurs made with flowers, fruit and vegetables; but it also includes plenty of recipes of flavored wines, such as the famous Barolo Chinato or the Hawthorn Wine.
Italian families traditionally offer something to taste with their homemade liqueurs; so there is a pastry recipe matching every liqueur recipe.
You can offer a Lumicedda with a Violet Rosolio or a Melon Granita made with Melon Cream Liqueur.
Italian liqueurs are also used to prepare cocktails; every section offers you hints and recipes about known or original cocktails.
There are also historical notes and funny stories about the origin of the liqueurs.
To complete the book there is an appendix explaining the origins of the different kind of alcoholic infusions and also the procedures and the best ingredients and equipment to use to prepare your liqueurs.
From the Back Cover:
HOW TO MAKE MORE THAN 90 LIQUEURS
THE RECIPES OF THE FINEST PASTRIES
COCKTAILS, FLAVORED WINE AND FUNNY STORIES ABOUT THE LIQUEURS ORIGIN AND USE.
saucepan until the mixture begins to solidify. Add the almonds and continue to mix the ingredients until the mixture becomes very hard. Grease a marble pastry board with olive oil. Pour the mixture on it. Let cool and cut into small rectangles. Saint John Nocino (Walnuts Liqueur) Ingredients: 2 lb of walnuts with their husk (about 30-35 walnuts) 1 liter of alcohol at 95 º 3 cups of sugar 1/2 cinnamon stick 7 cloves 1 nutmeg Pick the walnuts in the evening of a sunny day
Chestnuts Liqueur) Chop the hazelnuts and almonds. Whisk the egg whites with a pinch of salt until stiff. Melt the butter. Put all the ingredients in a bowl and stir well the mixture. Place well spaced teaspoons of the mixture on a baking tin covered by baking paper with the back of a spoon spread the mixture to obtain flatten discs. Preheat the oven at 350 F. Bake for 10/15 minutes. Let cool. Prepare the Fiocca: whisk the cream with the sugar and the liqueur until stiff. Serve the
leaves. Put the nettle leaves and half of the Grappa in an airtight jar. Let soak for 1 month, shaking from time to time. Filter. Melt the honey with the remaining Grappa in bain-marie. Add to the flavored Grappa, bottle and let rest for 2 months. Pour 3 parts of Nettle Grappa, 1 part of Honey Grappa, a teaspoon of peppermint extract in a highball glass and stir. Shake 2 parts of Nettle Grappa, 1 part of Red Chilli Pepper Liqueur, 5 parts of peaches juice and pour over ice in a
covered by baking paper and sprinkle with brown sugar. Bake for about 10-15 minutes or until they are golden. Limoncello, Arancello and Mandarinetto (Lemon, Orange and Tangerine Liqueurs) Ingredients: 1 liter of alcohol at 95 º the zest of 12 lemons (10 tangerines, 6 oranges) 2 ¼ cups of sugar 1/2 liter of water 16 leaves of lemon (optional) Peel the lemons with a zester or a vegetable peeler so there is no white pith on the zests. Put the lemon zests, the lemon leaves and
unsweetened cocoa powder Melt the chocolate and the fresh cream in a bain-marie. In a large bowl put the melted chocolate, the brown sugar, the instant coffee, the liqueur, the grated orange zest and the bitter orange marmalade. Mix well and let rest the cream in the fridge to harden a bit. Put the cocoa powder in a plate. With the chocolate cream make little balls of the size of a walnut. Roll the balls in the cocoa powder and store in the fridge. Pear Grappa Ingredients: