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Crema alla Fragola – Homemade Strawberry Cream Liqueur from Domenica Marchetti
Adri’s Great Blog Cook-a-thon #8
Got strawberries? Got a lot of strawberries? Domenica Marchetti has the answer. Make Crema alla Fragola, Strawberry Cream Liqueur. Welcome back to my Blog Cook-a-thon. I know. You thought I was done with it. It has been a while. Apologies, but the project got away from me.
A couple of months ago cookbook author and food writer Domenica Marchetti posted a photo of a Strawberry Milkshake on Facebook. Remarkably, I had never tasted a Strawberry Milkshake, but I figured that since berry season would soon be upon us it wouldn’t be long before I could try one. Patience after all, is a virtue. In short order Domenica followed her milkshake shot with one of Crema alla Fragola. While I could surely be patient and wait for the milkshake, there was no waiting to start the strawberry liqueur. After all, it needed to infuse for three days. I would not ask Job to wait to get started on that one. Read the remainder of this entry »
Presidential Proclamation – 150th Anniversary of the Unification of Italy
On March 17, Italy celebrates the 150th anniversary of its unification as a single state. On this day, we join with Italians everywhere to honor the courage, sacrifice, and vision of the patriots who gave birth to the Italian nation. At a time when the United States was fighting for the preservation of our own Union, Giuseppe Garibaldi’s campaign for the unification of Italy inspired many around the world in their own struggles, including the 39th New York Infantry, also known as “The Garibaldi Guard.” Today, the legacy of Garibaldi and all those who unified Italy lives on in the millions of American women and men of Italian descent who strengthen and enrich our Nation.
Italy and the United States are bound by friendship and common dedication to civil liberties, democratic principles, and the universal human rights our countries both respect and uphold. As we mark this important milestone in Italian history, we also honor the joint efforts of Americans and Italians to foster freedom, democracy, and our shared values throughout the world.
NOW, THEREFORE, I, BARACK OBAMA, President of the United States of America, by virtue of the authority vested in me by the Constitution and the laws of the United States, do hereby proclaim March 17, 2011, as a day to celebrate the 150th Anniversary of the Unification of Italy. I encourage all Americans to learn more about the history of Italian unification and to honor the enduring friendship between the people of Italy and the people of the United States.
IN WITNESS WHEREOF, I have hereunto set my hand this sixteenth day of March, in the year of our Lord two thousand eleven, and of the Independence of the United States of America the two hundred and thirty-fifth.
BARACK OBAMA
Il Risorgimento – Italian unification – today we celebrate its 150th anniversary. The independent governments of Italy threw off the bonds of European rulers and proclaimed themselves one country united, People and God with Victor Emmanuel II as their King. The blood of many partiots paved the way to unification. Camillo di Cavour, Giuseppe Mazzini and La Giovine Italia, Giuseppe Garibaldi and I Mille, and Camicie Rosse, the Carbonari and so many more brave souls fought from Sicily to Reggio Calabria and north to unite the country we now call Italy. I salute you, brave soldiers all.
Think Aperol. Think bright orange. OK, so I am going father than orange on the color scale, but this is blood orange season, and I am not done yet. I Fratelli Barbieri introduced their creation at the 1919 International Fair of Padova, and Italians took to it right away. Aperol is made of sweet and bitter oranges, herbs and other ingredients. In short. SECRET. That’s alright with me. As long as I can get my hands on this 11% alcohol wonder, I am happy.
In honor of the 150th Anniversary of the Unification of Italy and Giuseppe Garibaldi and his Red Shirts, volunteers one and all, I give you La Camicia Rossa, a combination of Aperol, Prosecco, blood orange juice and simple syrup.
Camicia Rossa
2 cups Prosecco
1 cup blood orange juice
1/4 cup Aperol
1-2 tablespoons simple syrup, to taste*
Combine all ingredients and serve over cracked ice.
*To make simple syrup, combine ½ cup sugar and 1 cup water in small saucepan. Bring to boil over medium heat to dissolve sugar. Remove from heat and cool.
Bevi responsabilmente!
Torta d’Arancia Rossa
Blood Orange Cake
4 large eggs, separated
½ pound (2 sticks) unsalted butter, softened plus butter to grease pan
2 cups vanilla sugar
zest of 2 blood oranges
2 ½ cups cake flour plus flour for pan
pinch kosher salt
2 teaspoons baking powder
1 packet Vanillina* OR ½ teasoon vanilla extract
1 cup blood orange juice, seeds removed
Preheat oven to 350 degrees. Grease a 9 inch springform pan. Line with parchment. Grease parchment and flour pan, tapping out excess.
In a medium bowl combine flour, baking powder, salt and Vanillina. Set aside.
Fit standing mixer with whisk and beat egg whites until stiff. Set aside.
Change from whisk to paddle attachment and beat butter, zest and sugar together until very light and fluffy, occasionally scraping sides. Add egg yolks one at a time, incorporating thoroughly after each addition. Scrape sides of bowl.
Add flour mixture to butter mixture in 3 additions, alternating with orange juice. Scrape sides of bowl.
Fold beaten egg whites into batter. Pour batter into springform pan. Smooth top.
Bake 1 hour and 20 – 30 minutes, until done.
Place cake on rack to cool 20 minutes. Carefully release sides. Remove and discard parchment. You may serve cake as is or remove top crust, invert cake and serve. Cool completely. Dust top of cake with powdered sugar. Serve with a dollop of Blood Orange Mascarpone Cream.
* Vanillina is a powdered vanilla product from Italy. For another way to use it see my post on Ferratelle.
Blood Orange Mascarpone Cream
4 oz. mascarpone cheese, room temperature
3/4 cup whipping cream
1 tablespoon superfine sugar
2 tablespoons blood orange juice, seeds removed
zest of 2 blood oranges
½ teaspoon vanilla extract
Combine mascarpone, whipping cream and sugar in medium bowl. Beat until very soft peaks form. Do not overbeat or mixture will separate. Fold in remaining ingredients. Refrigerate until ready to serve.
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