CookiesFromItaly.comCookiesFromItaly.com

 05/10/11 Orange Almond Cream Cake

"Siccome la casa brucia, riscaldiamoci." (Since the house is on fire let us warm ourselves) Welcome to another recipe edition from Adriana's Italian Bakery!

This week's Italian recipes:
  -Carrot Salad with Olives, Onions and Oranges
  -Mediterranean Salad with Arugula and Chickpeas
  -Orange Almond Cream Cake

My bakery family and I are grateful for your participation with us via this newsletter. Thanks for everything you're doing and for your understanding. I will continue to find ways to be helpful. Please share this newsletter, if you found it useful. Enjoy this week's recipes! Enjoy this week's recipes!

Arrivederci e grazie!

Yours Truly,              
Adriana Ciccarello       


 Cookie of the Week: Almonds and Amarena Cookies

"Almonds and Amarena Cookies: A cookie that has started a trend here in Sicily! They are round cookie almond balls made exclusively from our own home grown natural almonds, the freshest farm eggs, an amarena cherry center, flour, and sugar. No preservatives, additives, artificial colors, nor flavors. Serves 5-7.

900 grams (2 lbs.) is only 15.99 Euro ($22.50-$23.00) + Shipping.

Example Order: One order to anywhere in the USA costs 15.99 Euro plus 8.70 Euro for Global Priority Mail shipping (7-8 days) for a total of 24.69 Euro ($34.75-$35.25 U.S. Dollars).


 Recipe: Carrot Salad with Olives, Onions and Oranges

Carrot Salad with Olives, Onions and Oranges
Insalata di Carote con Olive, Cipolle e Arance

Ingredients:

3 lbs carrots, peeled, cut on diagonal into 1/4-inch thick slices
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 tablespoon grated orange peel
1 tablespoon ground coriander
Drizzle of honey (optional)
1 cup drained chopped pitted brine-cured green olives
1 cup chopped green onions

Orange slices
Fresh Italian parsley sprigs

Directions:

Cook carrots in large pot of boiling salted water until crisp-tender, about 7 minutes.

Drain well.

Whisk olive oil, lemon juice, orange peel, and coriander in large bowl to blend.

Add hot carrots and toss to coat.

Cool, tossing occasionally.

Season with salt and pepper.

Drizzle with honey, if desired.

Stir in olives and green onions.

Cover and refrigerate at least 3 hours.

Stir salad to redistribute dressing.

Garnish edges of platter with orange slices and parsley.

Mound carrots in center. Serves 16.

That's it!

Printer Friendly Version


 Recipe: Mediterranean Salad with Arugula and Chickpeas

Mediterranean Salad with Arugula and Chickpeas
Insalata Mediterranea con Rucola e Ceci

Ingredients:

3 tablespoons red wine vinegar
2 tablespoons chopped fresh Italian parsley
2 tablespoons chopped fresh oregano
1/2 teaspoon grated orange peel
1/2 teaspoon fennel seeds
1/2 teaspoon dried crushed red pepper
1/4 cup extra-virgin olive oil

1 fennel bulb, halved lengthwise, thinly sliced crosswise
1 cup cherry tomatoes, halved
One 8-ounce container small mozzarella balls, drained, halved
One 15-ounce can chickpeas (garbanzo beans), drained
1 cup thinly sliced red onion
4 cups arugula

Directions:

Whisk first 6 ingredients in small bowl to blend.

Gradually whisk in olive oil.

Season dressing with salt and pepper.

Combine fennel, tomatoes, mozzarella, chickpeas, red onion, and arugula in large bowl.

Add dressing; toss to coat and serve. Serves 4.

That's it!

Printer Friendly Version


 Recipe: Orange Almond Cream Cake

Orange Almond Cream Cake
Torta d'Arancia e Mandorle

Ingredients:

For the Cream Filling:
2 cups whole milk
1 tablespoon grated orange peel
6 large egg yolks
2/3 cup sugar
1/2 cup all purpose flour
1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch cubes, room temperature
4 teaspoons vanilla extract

For the Syrup:
1 cup sugar
1 cup water
3 tablespoons Grand Marnier or other orange-flavored liqueur

For the Cake:
1 cup whole milk
2 tablespoons (1/4 stick) unsalted butter
2 cups sifted cake flour (sifted, then measured)
2 teaspoons baking powder
1/2 teaspoon salt

4 large eggs
1 and 3/4 cups sugar, divided
2 teaspoons vanilla extract
4 teaspoons grated orange peel, divided
8 large navel oranges

3 cups chilled heavy whipping cream
1/2 cup coarsely crushed Amaretti cookies (Italian macaroons)
1/4 cup apricot jam, melted

Directions:

Prepare the Cream Filling:
Bring milk and orange peel to simmer in heavy medium saucepan; remove from heat.

Using electric mixer, beat yolks in large bowl to blend.

With machine running, add sugar and beat until mixture is light yellow and thick, about 4 minutes.

Add flour, beating until well combined.

Gradually beat in hot milk mixture.

Return custard to same saucepan.

Cook over medium heat until mixture boils and thickens, stirring constantly, about 3 minutes.

Remove from heat; whisk in butter and vanilla.

Transfer cream filling to medium bowl; press plastic wrap onto surface.

Refrigerate cream filling overnight.

Prepare the Syrup:
Bring sugar and 1 cup water to boil in small saucepan, stirring to dissolve sugar.

Boil 5 minutes, swirling pan occasionally.

Cool syrup slightly.

Stir in Grand Marnier.

Cover; chill until cold.

Prepare the Cake:
Position rack in center of oven; preheat to 350F.

Butter two 9-inch diameter cake pans with 1 and 1/2-inch high sides.

Line each pan with parchment paper round.

Bring milk and butter almost to boil in small saucepan.

Remove from heat.

Sift flour, baking powder, and salt into medium bowl.

Using electric mixer, beat eggs in large bowl on high speed 2 minutes.

Gradually beat in 1 and 1/2 cups sugar, 1 tablespoon at a time.

Beat until mixture is light yellow and thick, scraping down sides occasionally, about 5 minutes.

Reduce speed to medium-high; add vanilla.

Gradually beat in hot milk mixture in steady stream.

Immediately add dry ingredients and beat until just blended, occasionally scraping down sides of bowl (batter will be thin).

Mix in 3 teaspoons orange peel.

Quickly divide batter between prepared pans.

Bake until cakes are golden, pull away from sides of pans, and spring back when pressed in center, about 30 minutes.

Cool in pans on rack 10 minutes.

Invert cakes; peel off parchment paper.

Turn cakes right side up on rack and cool completely.

Using small sharp knife, cut off peel and white pith from oranges.

Working over strainer set over large bowl, cut between membranes to release segments.

Transfer orange segments to paper towels to drain.

Beat cream and 1/4 cup sugar in large bowl until cream holds peaks.

Fold 1/2 cup whipped cream into cream filling, then fold in crushed Amaretti and remaining 1 teaspoon grated orange peel.

Using serrated knife, cut each cake layer horizontally in half, creating 4 layers.

Place 1 layer on plate, cut side up; brush generously with syrup (about 6 tablespoons).

Spread 3/4 cup filling over.

Arrange 1 layer of orange segments (about 20) over filling.

Repeat layering twice more with cake, syrup, filling, and orange segments.

Top with remaining cake layer, cut side down.

Brush cake with syrup.

Fill pastry bag fitted with large star tip with 1 cup whipped cream.

Spread remaining whipped cream over top and sides of cake.

Pipe cream in rosettes around top edge of cake.

Cover center with orange segments.

Brush oranges with melted apricot jam.

Refrigerate cake 3 hours. Serves 8-10.

That's it!

Printer Friendly Version :: Submit Your Thoughts

 

 Only In Italy!

"Only In Italy" is a daily news column that translates & reports on funny but true news items from legitimate Italian news resources in Italy. Each story is slapped with our wild, often ironic, and sometimes rather opinionated comments. And now, for your reading pleasure:

Berlusconi Urges the Napolitani To Start Recycling

Rome - November 5, 2010 - Italian Premier Silvio Berlusconi urged Neapolitans to start recycling to help solve their city's trash crisis Friday and said government plans for Naples refuse problems will work if local authorities do their bit.

Last week Berlusconi said it would take just three days to clear thousands of tonnes of uncollected refuse, but trash is still piled up on the southern city's streets. The efforts have been hampered by violent protests by demonstrators opposed to dumps situated on the outskirts of Naples and in the surrounding area.

"According to our studies, only 15% of rubbish in Naples is separated for recycling," Berlusconi told a press conference after a cabinet meeting.

"The public must make an effort to increase this to reduce the amount of rubbish taken to dumps".

He said local authorities in the area were to blame if the problem had returned after his administration ended a similar crisis in 2008.

"The opposition has found an opportunity to say our plan was not effective, but that plan works and it will work if the local institutions do their duty and proceed with the opening of new landfill sites and the construction of new incinerators," Berlusconi said.

The Premier added that a decree on the creation of new incinerators, including some in the Naples area, will be presented at the next cabinet meeting.

Ah, Fall is such a wonderful season, especially for the Napolitani...watching the leaves and garbage change color.

If one sidewalk is too full, the Napolitani just cross the street.
When too much garbage accumulates, they just set it ablaze.
Then you have tourists who visit the city and say, "Why does it resemble Kenya after a stampede of elephants and rhinos?"

How do you explain to the Napolitani, a fun loving race of Southern Italians who flush everything, except the cat, that they have to wake up, smell the espresso, and get with the recycling program?

The typical Napolitano: "Eh, recycle? Who are you? Get away from me and 'vai a cagare!' No self-respecting southern Italian would partake in what many here ridicule as an obsessively-orderly and time wasting Northern Italian habit."

You see, dear reader, whenever man comes up with a better mousetrap, the Napolitani come up with a more shifty and untrustworthy mouse.

So, here a couple of reasons why the Napolitani should recycle:

- Aluminum: Recycling one aluminum can saves enough energy to run a TV showing bad Italian programs for three hours.

- CDs: Napolitano CDs are the worst kind of music (it’s unfair to actual crummy music to call Napolitano music crummy) and make extremely cheap presents. People should make good use of the wasted CD plastic by tossing those Nino D'Angelo songs in the recycling bins.

"Only In Italy" Subscribe today and you'll discover why the last improvements to Italy were made by Julius Caesar and why it's been downhill ever since!  Click Here to Subscribe!



 Caterina Collezione, shop for Italian sterling silver directly from the factory in Italy; wedding gifts, anniversary gifts, flatware, plates, centerpieces, silverware, tea sets, dinnerware and more. All limited editions and made to order.
 SilverFromItaly.com

 Angela's Italian Organic Oregano is grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your Italian recipes.
 OreganoFromItaly.com

 Adriana's Homemade Italian Gourmet Cookies; Italian gourmet almond, fig, pistachio and sesame cookies baked and shipped from our bakery in Italy to you; all natural, fresh, and baked to order. Great Italian recipes!
 CookiesFromItaly.com

 Italian humor and news; visit and subscribe today and feed your sense of intellectual superiority by reading and wondering how Italy still survives after 56 governments in 50 years!
 Only In Italy.com

 Read Past Issues
 What's New?
 Our Cookies
 Order Our Cookies!
 People are Talking!
 Try Our Almonds!
 Tour Our Bakery
 Shipping
 About Adriana
 Customer Service
 Italian Sources
 Our Privacy Policy

 Submit Your Thoughts
 Email Adriana


 Subscribe to the CookiesFromItaly.com feed! Subscribe!
 Add to My Yahoo!
 Add to My Google
 Add to My Netvibes

 Follow Adriana on FB:
 Facebook


 Angel Cake
 Beetroot with Bechamel Sauce
 Chicken Breasts with Prosciutto and Sage
 Chocolate Crepes
 Fava Bean Soup
 Grilled Striped Bass with Lemon and Fennel
 Recipe for Milanese Osso Buco
 Pasta with Sausage, Eggplant and Basil
 Risotto with Cauliflower and Leeks
 Spaghetti with Garlic and Arugula
 Tomatoes Au Gratin
 Winter Tomato Sauce

 More Recipes!


Questions: Need more Italian recipes? How about Italian gift ideas? Or just plain Italian fun?

Subscribe to these interesting newsletters from our closest and trustworthy Italian affiliates located here in Italy? Just click the sites that may interest you and sign up:

 Silver From Italy.com
 Oregano From Italy.com
 Only In Italy.com

 


Copyright 2000-2009 FromItaly di Ciccarello. ISSN: 1724-7985. All Rights Reserved. Please read our Privacy Policy

This newsletter is powered by Libero. It no longer uses NOR does it recommend the services of Tiscali S.p.a.