Tag: glass

A joy in the glass: here are the cocktails inspired by Ferrero chocolates – Italian Cuisine

From the Mon Chéri to the Ferrero Rocher. The special drink recipes developed by the bartender Michele Celozzi

The countdown has now – more or less officially – begun. If nothing else, for the most avid fans of reindeer, snow, gift packages and various songs, they can't wait to rearrange their own sapling in the living room. Yeah, this year too Christmas is approaching by leaps and bounds, with its usual load of good intentions and various and possible illuminations. And so, together with the tour de force of dinners with relatives / colleagues / gym mates / landing neighbors, the "hot" season of the chocolate, ready to enter our apartments in every conceivable form possible.

They know it well, of course, at home Ferrero, where even this year the ad hoc proposals for the Christmas period are certainly not lacking. This is the start of the new Ferrero Rocher Ball, a lovely sphere with golden tones filled – as the name suggests – of the famous pralines. It then passes through the Kinder Advent Calendar, that hides a little chocolate-based surprise behind every numbered window, and one arrives at his majesty la Nutella, covered for the occasion with a special party sweater.

A range of options that adds some pleasant brushstrokes of novelty to the most tried and tested confectionery traditions, in short. But what would happen if, in the run-up to Christmas, the Ferrero pralines leaped from the living room tray and decided to dive directly into the glass? To ask the tantalizing question was the bartender Michele Celozzi of the Penelope at Home from Milan, who decided to create a series of very special ones drink inspired by the four most famous pralines of Ferrero. From the very golden Rocher to the energetic Pocket Coffee, from the candid Raffaello to the intriguing Mon Chéri. Here are the recipes for these cocktails, for a toast to taste.

Gold Touch – inspired by Ferrero Rocher

· 30 ml Caribbean Blend Rum

· 40 ml Hazelnut liqueur

· 20 ml Fresh Grapefruit Juice

· 1.5 teaspoons of Hazelnut Paste and Fondue with Ferrero Rocher

· Seal: Ferrero Rocher wafer

Espresso – inspired by Pocket Coffee

· 45 ml Smooth Vodka

· 15 ml Patron Xo Cafe Tequila

· Espresso Pocket Coffee

· Espresso

· 1 teaspoon of sugar syrup

· Seal: Pocket Coffee and Coffee Powder

Cherry Fizz – inspired by Mon Chéri

· 1 x Sugar Cube

· Cherry puree in Whiskey and Bitter

· 40 ml Whiskey Rye

· 10 ml Bourbon whiskey

· 1/2 teaspoon of Cherry liqueur

· Soda

· Topping: Mon Chéri and Cherries

White Christmas – inspired by Raffaello (non-alcoholic)

· 70 ml Home Made Coco Choco Rice (Raffaello Chocolate Fondue with Coconut Milk and Rice)

· 60 ml Fresh Pineapple Extract

· 10/15 ml Condensed Milk

· 15 ml Lime juice

· Topping: Raffaello and coconut flour

When the apple pie is made..with a glass of water – Italian Cuisine

It is one of the most appreciated and prepared desserts ever and in this version it is also one of the simplest. But for a result that will not leave you disappointed

Soft, soft, tasty: these are the characteristics of Apple pie, a classic of Italian cuisine, so much so that there are many recipes, more or less difficult, more or less elaborate. The apple pie is a sweet passe-partout: it is perfect for breakfast, you can enjoy a snack, with five o'clock tea, but it is also delicious at the end of a meal, perhaps accompanied by a scoop of cream ice cream. It can be said that every moment is the right one to be tempted by a slice of this sweet and so good easy to prepare. Easy because we offer a method to do it child-proof, without having to weigh the ingredients, but using only one glass. Of plastic, like those for water. You are ready?

Apples, which ones to choose?

There are many types of apples, each with its own taste and organoleptic qualities. In addition to this, another factor to consider is the consistency, since cooking, the apple tends to soften. For apple pie the most suitable qualities are fuji apples and golden: both have a sweet taste, are firm and not floury and retain their consistency even after cooking, without crushing. In fact, in the slice of cake it is good that the apple maintains its own firmness, which must be felt in the mouth.

Fresh fruit and dried fruit, a very tasty combination

The apple pies are good by definition, even in the simplest version, with the essential ingredients. But why not enrich the taste of this sweet, which is already very good in itself, with the addition of dried fruit like walnuts, hazelnuts, almonds or pine nuts, according to your taste? The texture will be more crisp, and the taste fuller. You can choose only one type of dried fruit or mix two together: the result will be really delicious.

And now our apple pie recipe with the glass

Ingredients
3 eggs – 1 glass of powdered sugar or cane – 3 glasses of 00 flour (or 2 1/2 of 00 and 1/2 flour of buckwheat flour for a more rustic touch) – 1 glass of seed oil of sunflower – 1 glass of whole milk – 1 sachet of baking powder – cinnamon – rind of an untreated lemon – 1 glass of shelled walnuts – 3 fuji apples – a knob of butter for the pan.

Method
First, shell the eggs in a bowl and whisk them with the sugar. Then add the milk and oil and continue stirring. In another container, sift the flour with the baking powder and add the lemon rind. Always using a whisk, add the flour and the chopped walnuts to the egg mixture. Peel the apples, cut them and slice them. Meanwhile butter a baking pan with a diameter of 24 cm, flour it and place the apple slices on the bottom, until it completely covers the bottom of the pan and sprinkle with a little cinnamon. Pour the egg and flour mixture over the apples and bake at 180 ° for 20-25 minutes. Before removing from the oven, try to prick the cake with a toothpick: if it comes out dry from the cake it means that it is ready.

From the refrigerator to the small glass: the grappa to drink cold arrives – Italian Cuisine

Here is the new Grandi Cru Prosecco Ice proposed by the famous Castagner distillery, perfect also as an ingredient for special summer recipes

Store the grappa in the fridge is it a mistake? Generally yes, because the ideal serving temperature fluctuates between 18 degrees for long aging products, up to 8-10 at most for non-aged products. However, this rule does not seem to apply to the new born at home Castagner, famous trademark of Treviso distillation: Grandi Cru Prosecco Ice in fact, it appears as the first grappa designed specifically to be consumed cold, just extracted from the kitchen refrigerator.

The stated goal, as it tells the same Roberto Castagner is to offer something new and summery, playing on the floral and above all fruity scents of glera, the grape from which the famous Prosecco originates. «Today the concept of grappa is changing rapidly, and partly thanks to us: we make it a product to drink even with the nose, to be contemplated, even more fruity and soft. Precisely for this reason the Grandi Cru Prosecco Ice, which comes from a work of over 3 years, is also perfect in combination with the most summery desserts, tasted cold. Exactly like white wine .

The first bottles are already on the market, and will be sold until October. Their key feature? Being covered by a real one neoprene thermal wetsuit, midnight blue and reusable, designed to preserve the ideal temperature of grappa for tasting for up to 3 hours out of the fridge. Which is attested, precisely, between 3 and 5 degrees. The company suggests to try it in combination with summer fruit or desserts, after a barbecue in the company, a fish dinner or an open-air picnic. The most curious may even want to use it as special ingredient to give an extra edge to your fruit salad: so here is a very simple recipe to reinvent even a diced melon. Together with an unprecedented mascarpone mousse and some advice to prepare very fragrant apricot and cinnamon jars, using grappa as a secret ingredient.

Melone alla Grappa

Ingredients

2 small melons
the juice and peel of 2 untreated lemons
4 tablespoons of sugar
6 cl of grappa Grandi Cru Prosecco Ice (about two glasses)

Method

Clean the melons by removing the skin and the seeds and cut the pulp into cubes. In a pan, prepare a syrup by combining the sugar, lemon zest and two glasses of water. Boil 10 minutes, add the diced melon and remove from heat.
Once the whole is well cooled, drain the melon, place it in a bowl and flavor with the lemon juice and grappa. Keep in the fridge until ready to serve, decorating with a few mint leaves.

Mascarpone mousse flavored with grappa with berries

Ingredients

400 g of Mascarpone
3 eggs
6 tablespoons of sugar
4 tablespoons grappa Grandi Cru Prosecco Ice
1 vanilla pod
250 grams of wild berries to taste

Method

Separate the yolks from the whites and whisk them until they are stiff. Whip the egg yolks with the sugar until the mixture is thick and fluffy. Add the grappa, the mascarpone softened with a spatula and the vanilla to the whipped yolks, stirring until a smooth and homogeneous cream is obtained. Gently fold in the egg whites from the bottom upwards, being careful not to disassemble the mixture.
Let the mousse rest in the refrigerator for at least an hour. Meanwhile wash the berries and place them on absorbent paper to dry the water well. Arrange in cups alternating mascarpone mousse and wild berries. Keep in the fridge until ready to serve and decorate with icing sugar and mint leaves.

Jar of apricots with grappa and cinnamon

Ingredients

10 small, firm apricots, not too ripe
3 cinnamon sticks 2-3 cm high
4 tablespoons of sugar
150 ml of water
Grappa Grandi Cru Prosecco Ice

Method

Wash and dry the apricots, divide them in two and remove the stones. In a saucepan prepare the syrup by dissolving the sugar in the water over high heat and simmering for a couple of minutes. Lower the heat and immerse the apricots leaving them to soak in a sweet flame for 5 minutes.
Turn off the heat and let it cool.
Arrange the apricots in an airtight jar previously sterilized in boiling water or in the oven, alternating with cinnamon. Drizzle with the syrup and cover completely with the grappa.
Leave to rest in a dark and cool place for at least a week.