Hey Foodie Fans!  If you haven't tried the Mini Cheesecake recipe with blueberry compote...you are missing a great treat!  Fresh strawberries with Gioia Luisa Lemoncello makes a really tasty compote as well!  Salute!

Greeting Foodie Fans! 

It's been way to long since I've been here and thought it was time to say Italy has been great.  If you ever get a chance to visit the land of Lemoncello shots...you've got to go!  Lemon shots will brighten anyone day's!  Salute a tutti!

Okay, we are learning that Saffron is not the easiest spice to cook with when adding Gioia Luisa liqueurs.  This makes our test kitchen even that much more fun!  Stay tuned!

Hey Foodie Fans,

We are back in the kitchen with Chef Candace today testing recipes using turkey, lamb, beef, eggplant and then some lucious desserts!  With some luck, we'll be on line in about 20 days.  We'll let you know how the tests go.  Salute!

Hello Budding Chefs!  How do new Middle Eastern recipes sound for the next wave of dishes?  Chef Candace and I are in the test kitchen next couple of weeks.  Should be fun and hopefully tasty.  Stay tuned.  Ciao!

Hey There Foodie Fans!  Over Thanksgiving weekend we developed a new dessert....sooooo easy!  Pomecello Flambe.

Melt 4 Tablespoons butter (1/2 stick)
add 1/4 cup fresh pomegranate seeds
add 2 Tablespoons brown sugar
add 1/4 cup Gioia Luisa Pomecello Tablespoons
After adding liqueur, flame with lighter until liqueur burns off

Pour over rich vanilla ice cream (I prefer Haagen Dazs)
Garnish with toasted coconut.

Enjoy this holiday season!

BTW - Trader Joes carries fresh Pomegranite seeds year round!  www.shoptjs.com

Hey Foodie Fans!  I have a great alternative to Yams for Gobble Gobble Day; Try Pineapple Apricot Sweet Potatoes!  Yummo!

Pineapple Apricot Sweet Potatoes

 

Preheat oven 375°

 

4 cups sweet potatoes (about 6)

1/3 pineapple apricot preserves

1½  teaspoon ginger, grated

¼ cup unsalted butter

¼ cup brown sugar

¼ cup Gioia Luisa Orangecello

 

Bake the sweet potatoes until they are very soft and squeeze to the touch; approximately 30-40 minutes.  Let cool, then peel and slice into ½ inch rounds. 

 

Place in circular format in lightly buttered casserole dish.  Set aside.

 

Melt the preserves, butter, brown sugar, ginger and Orangecello.  Do not over boil.

Pour hot mixture over the sweet potatoes gently lifting ever other layer to cover each piece.  Set aside.

 

CRUMB TOPPING

 

¼ cup pecans

¼ cup flour

¼ cup brown sugar, packed

¼ cup unsalted, softened butter

 

Blend together (with 2 forks or pastry blender) the flour, brown sugar, softened butter.  Mix in the pecans and sprinkle over the top. 

 

Return to oven for 5 minutes to melt the crumb topping.  This would be perfect for a brunch or served with roast pork, ham, turkey or chicken.  Serves 6

It's in the can!  Gioia Luisa USA has completed final production of a new national mini-recipe book.  This new book will be merchandised on Lemoncello, Lemoncello Creme and Orangecello products that arrive in the US after January 1, 2010.  It's been a labor of love and could not have happened without my A team; Steve, Candy, Juan and Rod.  Mille Gracie!  Ciao!

Over the weekend, the 2009 Jazz FM 88.5 KSBR BASH winners, Wayne & Isabel Ward enjoyed a fine meal prepared by Chef Candace.  They dined on Butternut Squash Soup, Beef Tenderloin, Potatoes au Gratin with Greyer Cheese and finished the meal with Harvest Dumplings.  They felt like royalty and it was our pleasure to treat them as such!  It was a delightful evening for all!

   Getting ready to shoot the Italian Trifle...made with Lemoncello Creme and Pomecello.  A delightful light dessert!