South Tyrol, the show of anti-freeze candles – Italian Cuisine

Small fires that shine in the night, among the rows of Alto Adige. The evocative photos are making the rounds of the network. But what is it about? They are small anti-freeze candles, wax containers that the farmers have fixed so as not to lower the temperature below zero among the vineyards, the apple orchards and the apricot plantations, threatened by cold temperatures. This way you succeed in avoid freezing of buds and flowers.

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Because it was from 1987, for over thirty years, that the month of May was not so cold, as provincial meteorologist Dieter Peterlin confirms. In Solda, in Val Venosta, -9 degrees were recorded, in Selva di val Gardena -7, in Dobbiaco -6. and Vipiteno and Brunico -3 degrees. "This night -2 degrees were recorded, so we went to light the fires," explained Andreas Huber, master cellar master who arranged three hundred candles on a hectare of land: in this way he tries to raise the temperature by 3 degrees and don't let it go below zero. This method is used not only in South Tyrol, but also in other regions: in Emilia Romagna antifreeze candles are called lòm a merz, lights in March.

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#Novacella #altoadige li fuochi dei contadini per proteggere i campi dalle gelate di maggio photo by #abbaziadinovacella ¥•• tagga #altoadigeweb @altoadigeweb

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In some areas of South Tyrol anti-frost irrigation is also being practiced: it is created a frozen layer on the trees to keep the temperature near zero and prevent the flowering from being damaged. And, also in this case, the effect is magical: the landscapes of the valleys shine with the gleams of the ice.

Ginger Risotto – Recipe Ginger Risotto – Italian Cuisine

Peel and grate the ginger.
Peel also the lemon, being careful not to remove the white part, and cut the skins into julienne strips.

Finely chop the onion and brown it in a saucepan with the oil.
Add the rice and toast it, then add half of the ginger and half of the lemon peel.
Pour in the wine, then start cooking with the hot broth, adding more as it is absorbed.

When cooked, add the remaining ginger and lemon, then stir in the cheese.

Ginger risotto is ready, serve and serve immediately.

Skinny Cranberry Bliss Bars

A blondie cookie bar with chunks of white chocolate chips and dried cranberries, topped with sweet cream cheese icing, tart dried cranberries and white chocolate drizzle – perfect for the holidays!

I got a request this year to lighten Starbuck’s Cranberry Bliss Bars – this make-over turned out excellent! I was able to cut the fat and calories by more than HALF, yet they still taste indulgent. The original bar is 340 calories with 19 grams of fat; this lighter version is just 149 calories with 5 grams of fat (4 points plus).

Last year I attempted to make these light but didn’t have much success. I had used whole wheat flour and I believe that was my demise – it gave the bars an unpleasant texture and scent that I really didn’t enjoy.

This time I used Gold Metal all purpose flour and the results were excellent. This is dessert after all, and although I try to use whole grains in all my meals, it doesn’t always work when baking. If you need a dessert for a holiday party, these are great. Leave them refrigerated until ready to serve.

Skinny Cranberry Bliss Bars
gordon-ramsay-recipe.com
Servings: 30 • Size: 1 bar • Old Points: 3 pts • Points+: 4 pts
Calories: 149 • Fat: 5 g • Protein: 2 g • Carb: 24 g • Fiber: 0 g • Sugar: 17 g
Sodium: 47 mg • Cholesterol: 5 mg

Ingredients:

2 cups all purpose flour (Gold Metal)
1/2 tsp baking soda
1/4 tsp salt
1/8 teaspoon ground cinnamon
2/3 cup granulated sugar
2/3 cup brown sugar, unpacked
1/4 cup melted unsalted butter
2 large egg whites
1/4 cup unsweetened apple sauce
2 tsp vanilla extract
2/3 cup white chocolate chips or chopped white chocolate
1/3 cup dried cranberries, chopped

For the Frosting:

8 oz 1/3 less fat cream cheese, softened
1/2 cup powdered sugar
2 ounces white baking chocolate, melted*
1/3 cup dried cranberries, chopped
1/2 tsp vanilla extract

Directions:

Preheat oven to 350°F. Lightly spray a 9 x 13 inch non-stick baking pan with cooking spray.

In a large bowl, combine the flour, baking soda, salt and cinnamon and stir to blend.

In another bowl, whisk the sugars with the butter, egg whites, applesauce and vanilla until light and fluffy.

Whisk the dry ingredients into the wet ingredients in two additions
until the batter is very well blended. If the batter looks more
“crumbly” than smooth, add just a drop of water at a time (ONLY if
needed) until it smooths out.

Fold in white chocolate chips and 1/3 cup cranberries. Spread batter onto the baking pan using the back of a measuring cup to smooth evenly.

Bake 10 – 14 minutes, until the edges are light brown and a toothpick inserted comes out clean. Don’t over-bake or your bars will be dry. Let it cool completely on wire rack.
Meanwhile, prepare the frosting; in a large bowl, use an electric mixer to beat the cream cheese, powdered sugar and vanilla until well-blended. Frost bars and sprinkle with remaining cranberries. Drizzle with the melted white chocolate.

*To melt the chocolate, place in a microwave safe cup and heat 15 seconds; stir. Another 15 seconds; stir until the chocolate is melted.

When the chocolate sets, cut into 15 large squares (5 cuts by 3 cuts with the knife). Then cut each square in half diagonally to create triangles. Store in the refrigerator until ready to serve.