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Keeping It Cool With This Fresh Peach ,Ginger, Gelato Dessert Recipe

 

“An apple is an excellent thing — until you have tried a peach.”
George du Maurier (1834-1896)

 

copyright 2014 Art of Living, PrimaMedia,Inc/Maria Liberati

Summer has just begun, and  here in Italy that means the brightest, warmest   days of the year are here with more to come! A small dish or cone of gelato is the perfect way to refresh.

 

Ginger Peach Delight

*4 ripe peaches

*1 small piece of fresh ginger

*2 tsps butter

*2 tsps sugar

*1 tsp cinnamon

Wash the peaches and cut into slices. Finely chop the ginger. Place butter, chopped ginger and peach slices in a saute pan over low heat. Sprinkle sugar on top of fruit and saute for 4-5 minutes. Remove from heat and let cool. Let gelato sit at room temperature or soften for approx 10 minutes. Add in cinnamon and blend well. Divide peach mixture into 4 glasses, placing some first on bottom of glasses, then place in gelato, then top with remaining peaches. Serve.

 

**Hope to see you at Lansdale Farmers Market in Lansdale, Pa.. this coming Saturday, June 21 at 11 AM… taste some farm to table dishes using local, fresh produce. This event is part of their Veni, VIdi, Eati  Series.   Join me for this cooking demo, sampling, book signing

*July 18-20 counting down the days till Festa Italiana in MIlwaukee, Wisconsin. Looking forward to my events in the Celebrity Chef Pavillion and especially looking forward to seeing my friends in Milwaukee..hope to see you at the largest Italian American Festival in the USA

 

Get our copy of the Gourmand World Award Winning Book The Basic Art of Italian Cooking: Holidays and Special Occasions, 2nd edition

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An Ode to Coffee, Mornings and a Coooooooool Caffe Frullato!

copyright 2014 Art of Living, PrimaMedia Inc.

My energy drink of choice is coffee..espresso that is…. and  now that summer is here there are many other ways to enjoy this brew……

Every coffee tells its’ own story…..

 

An Ode to Coffee and Morning

Don’t disturb me

I need to be alone

oh so not true…

I need to be with you

…my splendid cup of coffee!

Maria Liberati

 

 

 

Frullatto al caffe (Coffee ‘frullato’ or milkshake)

From the Gourmand World Award Wining Book The Basic Art of Italian Cooking: Holidays & Special Occasions- 2nd edition

*2 cups of  espresso coffee

*4 tblsps of sugar or sugar substitute

*2 cups of chopped ice

*1 tsp of anisette or amaretto flavoring

*1 cup milk (part skim or skim milk)

Put all ingredients in a blender and blend for 30 seconds. Serve immediately in two tall chilled glasses.

copyright 2014 Art of Living,PrimaMedia, Inc

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See you this Saturday at 11-2 PM at Longview Farm Market for my farm to table demos with farm fresh strawberries and spinach!

Longview Farm Market

3215 Stump Hall Road Collegeville, PA 19426 610-584-8202

For more info email: [email protected]

 

Check out the trailer of my new PBS TV SHOW based on my book series, this episode filmed in Amalfi, stay tuned for more info on airing dates

http://thebasicartofitaliancooking.com

 

Thanks to everyone that came out to my events and appearances this past weekend..thanks to  the sun for shining on  my outdoor events all weekend!

Thanks to the places:
E N Olivier in Baltimore, Maryland

Great Grapes Festival in Hunt Valley Maryland

Greetings and Readings in the Towne Center in Hunt Valley Maryland

A Roman Holiday Staycation..a Recipe for Tramezzini..See You at Casa Casale!

copyright 2014 Art of Living, PrimaMedia, Inc./Maria Liberati

 

The official start to the unofficial beginning of summer is finally here…”as tasty as summer’s first peach” my favorite saying comes to mind!. I know most are thinking of barbecues this weekend but for me  it is all about the lush fresh fruits and vegetables….Mother nature is now at her very best!

Have your own Roman Holiday Staycation at home and avoid the crowds..pair the (one of my favorite) movie with tramezzini and you have an easy way to enjoy a vacation at home.

Princess Ann, played by Oscar-winner Audrey Hepburn in her first starring role, screams and becomes hysterical one night in Rome, the last stop on her European “Goodwill Tour” in Roman Holiday (1953)

“Life isn’t always what one likes, is it?” But, you can pretend, if only for a little while. Try the elegant tramezzini sandwiches, and you’ll feel like royalty. With the gooey, fresh mozzarella, juicy tomatoes, and tasty basil, you may as well be sitting at an outdoor café in Rome with Princess Ann. Take a break from your life and try this tasty little food with the movie.

 

Tramezzini:

 

(4 persons)

Ingredients

12 slices thinly sliced white bread (with crusts removed)

3 tblsps of extra virgin olive oil

½ lb of fresh mozzarella (sliced)

3 tomatoes (sliced)

½ cup of fresh basil leaves

2 tablespoons of freshly grated parsley to decorate plate

 

*Thanks again to Montgomery Newspapers for the article on my Authentic Tuscan Cooking Class/Dinner at the Culinary Center in Lansdale, Pa

Hope To See You at:
*May 24th-Casa Casale, in Peddler’s Village in Lahaska, Pa from 12-3 PM for a book signing with cooking demo for The Basic Art of Italian Cooking:Holidays and Special Occasions 2nd edition

http://www.pinterest.com/pin/531706299729344264/

www.casacasale.com  The store is a  find for anyone who loves Italian gourmet foods and other items.

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PBS TV SHOW

The Basic Art of Italian Cooking by Maria Liberati tm..where food meets art, travel and life! is becoming a PBS TV Show If you want information, product placement opportunities and sponsorship information, email [email protected] for more information.

Here is the trailer of the first episode shot in Amalfi italy , filmed the only way some of Italy’s most masterful cinematographers know how to film…,beautifully…

http://www.marialiberati.com

The first season will be  13 episodes filmed in different regions of Italy and some’ in the kitchen’ interviews and segments will be filmed in the new PBS Studios in Bethlehem, Pa

The show will be shown nationally but you can call your local PBS station and ask them to make sure they add it to their schedule!

A Trip to Cetara, and an Ancient Sauce, an Amalfi TV trailer..some Amalfi Therapy

 

 

copyright 2014 Art of Living,PrimaMedia,Inc/Maria Liberati

So continuing on my trip through Amalfi and filming of the first episode of my new PBS TV show.. the story I want to share today comes from the little town of Cetara.. a fisherman’s village and a little gem on the Amalfi Coast. one of the towns we stopped in..Here is where I discovered an ingredient that comes from the ancient Romans but still exists here..the liquid the Romans made was called Garum..here in Cetara they call it Colatura di alici.. One of the  ancient cookbook authors Pliny referred to Garum as ‘an exquisite liquor’.  Modern day Worcestershire sauce does contain anchovies so the ancient Romans were definitely on to something with this sauce.

Now for those of you that have never dined with the ancient Romans, ( I’m guessing that is all of us) garum or colatura is a tasty liquid that is made up of anchovies that have been cured in layers of salt for 8-9 months.  It is an anchovy sauce and no one does it better than the residents of Cetara.  For them it is a passion. The process of making the colatura di alici  is handed down from generations of families here, from the  wooden barrel that the anchovies are cured in to the recipe to the type of anchovy that is used. It is more than just a sauce in Cetara it is a tradition. it is meant to be a seasoning not to be used as a sauce on its’ own.

One of the local chefs who helped prepare an ‘oh-so-delicious’ pasta  dish with this sauce is a local chef who just happens to own one of the best restaurants there-Franco

 

You can catch a clip of Franco making a pasta dish with the colatura sauce in this trailer..The full episode will be airing later in 2014 on PBS. Contact your local PBS station to find out dates and times

the show  The Basic Art of Italian Cooking by Maria Liberati tm will be airing.

 

Close your eyes and pretend you are now in the beautiful paradise known as Amalfi and enjoy this clip

http://thebasicartofitaliancooking.com/2014/05/04/trailer/

 

A special thank you to everyone that attended my ‘Cooking Authentic Tuscan Class and Dinner” at the Culinary Center in Lansdale Pa. It was a sold out event!

 

May 24th- Casa Casale (the ultimate Italian foodie store and more) , located in Lahaska, Pa- book signing and cooking demo  the Gourmand Award Winning Book The Basic Art of Italian Cooking: Holidays and Special Occcasions-2nd edition.  Casa Casale is located in Peddler’s Village in Lahaska, Pa, event will take place between 12 and 3 PM. Event is free and open to the public and includes sampling. For more info call Casa Casale at 215-794-1474 or go to www.casacasale.com See you there!

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* May 31st-June 1st Join Me at Great Grapes in Hunt Valley, Maryland :

Festival is from 12 pm to 6 pm 

Cooking demo is on Saturday, May 31st at 4 pm and Sunday, June 1st at 1 pm.

http://www.uncorkthefun.com/hunt-valley-maryland/entertainment-schedule

Oregon Ridge Park, 13401 Beaver Dam Road, Hunt Valley, MD 2103

Great Grapes Wine & Food Festival  http://www.uncorkthefun.com/hunt-valley-maryland/site-info

 

Saturday, May 31st, a Book Signing/Sampling/Cooking Demo at  12 PM to 2 PM,   E•N•Olivier extraordinary oils & vinegars,

 

1407 Clarkview Road, Suite 300, Baltimore, MD, 21209 (across from Princeton Sports),

E•N•Olivier extraordinary oils & vinegars  http://enolivier.com/

 

* July18-20.. FESTA ITALIANA, Milwaukee Wisconsin. …counting down to my appearance at the biggest Italian Festival in the USA> Hope you can join me for a Celebration of all things Italian! Get discounted tickets here

http://www.festaitaliana.com/tickets.html

http://www.festaitaliana.com/la-cucina-showcase.html

 

 

 

Lemons from Amalfi, and a Lemon Ricotta Bread Recipe

copyright 2014 Art of Living, PrimaMedia,Inc/Maria Liberati

 

When life gives you lemons..you know how the saying goes….

One particular thing I forgot to highlight from my last blog post while filming my first PBS TV episode in the hills of Amalfi…was my favorite souvenir from the Amalfi Coast…. the Amalfi Lemons known as the limone sfusati of Amalfi ( the lemons of Amalfi that are long and in the shape of a fuse).  I saved at  least one Amalfi lemon from almost every stop there.

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The best lemons in the world are grown there and the best place to find them is the lemon terraces owned by the Aceto family..the family has been cultivating these lemons for hundreds of years. They have trees that are a few hundred years old (as you will see from this upcoming  segment on PBS). But they love their lemons and are passionate about the care they give the lemon trees. From the  water the lemon trees get-  that comes from the spring- to hand picking the lemons..they are taken care of just as if they are like one of the family (and they have been part of the family for hundreds of years)….the prized possessions of the family and the taste and smell of these lemons are a testament to that..lemons so fragrant..and no pesticides ever touch their skin…so you can eat the lemon and the peel..

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Besides providing a perfume to my kitchen, they really make a recipe ‘pop’ with flavor…I was able to use them for a special ‘treccia’ that is a traditional one made for Easter. But you can make this anytime of the year. There are only a few ingredients so you must use the best of each one..freshly made ricotta and  the most fragrant, chemical free  lemons you can find (of course lemons of Amalfi are the perfect choice for this recipe).

 

 

Treccia con Limone (Lemon Braided Bread)

2 cups 00 Flour-sifted

1 pound freshly made ricotta

grated peel of one organic lemon

1 cup sugar

1 tsp baking powder

1 tsp pure vanilla

1 egg

1 egg for the top

decorative sugar granules

 

Blend sugar with ricotta till well blended. Add in egg, vanilla, then sift in flour and baking powder a little at a time, mixing with wooden spoon after each addition. Then blend dough by hand and  place on a wooden board that has been dusted with flour. If dough is too sticky add in more flour till firmer consistency. Form dough into 6 long cylinders. Use 3 to make one treccia or braid, so that you will have 2 treccia. Place on a cookie sheet that has been covered with baking paper. Beat remaining  egg and with pastry brush, paint tops of braids with egg, sprinkle with sugar granules Bake at 350 degrees for 50 minutes or until top of braid is golden.

 

For more info on the PBS TV series, sponsorship information, underwriting info, product placement opportunities, email us at [email protected]

We will be filming more episodes in other ‘splendiferous’ parts of Italy shortly as well as some in kitchen  episodes at the new PBS studios in Bethlehem PA

 

EVENTS LISTING:

* Join Me on May 10th- at the  Culinary Institute at Montgomery County Community College- Cooking Authentic Tuscan Style- Cooking Class, with 5 course Tuscan meal and wine sampling! You will receive a copy of my latest book on Tuscan cooking The Basic Art of Italian Cooking: Da Vinci Style, sample my Tuscan spice blend and more. registration is limited, reservations are required. Call  Thomas at The Culinary Institute at 215-641-6486215-641-6486 or go to http://www3.mc3.edu/culinary/special-events.html or  email us at [email protected]   

Registration is limited and reservations are Required, only a few spots remaining

- See more at: http://www.marialiberati.com/blog2/#sthash.vmiZePPv.dpuf

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*May 24th- Casa Casale (the ultimate Italian foodie store and more) , located in Lahaska, Pa- book signing and cooking demo  the Gourmand Award Winning Book The Basic Art of Italian Cooking: Holidays and Special Occcasions-2nd edition.  Casa Casale is located in Peddler’s Village in Lahaska, Pa, event will take place between 12 and 3 PM. Event is free and open to the public and includes sampling. For more info call Casa Casale at 215-794-7474215-794-1474 or go to www.casacasale.com See you there!

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* May 31st-June 1st Join Me at Great Grapes in Hunt Valley, Maryland :


Festival is from 12 pm to 6 pm 
Cooking demo is on Saturday, May 31st at 4 pm and Sunday, May 1st at 1 pm.

Oregon Ridge Park, 13401 Beaver Dam Road, Hunt Valley, MD 21030

Saturday, May 31st, 12 PM to 2 PM, E•N•Olivier extraordinary oils & vinegars, 

1407 Clarkview Road, Suite 300, Baltimore, MD, 21209 (across from Princeton Sports),
book signing and sampling

E•N•Olivier extraordinary oils & vinegars  http://enolivier.com/
 
 

* July18-20.. FESTA ITALIANA, Milwaukee Wisconsin. …counting down to my appearance at the biggest Italian Festival in the USA> Hope you can join me for a Celebration of all things Italian! Get discounted tickets here I don’t see them

 
Thanks Amalfi, Positano, Ravello….

Thanks to the Costiera Amalfitana  for all their help in organizing  filming for the first episode of my new  PBS TV Series… here are some photos from the filming….DSCN5900

Grazie to Mama Agata and her daughter Chiara for the day of cooking and delicious food and splendid views from their lemon terrace at their world famous cooking school..also a taste of what was Humphrey Bogart’s favorite lemon cake made right there at Mama Agata’s Cooking School..

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Thanks to Daniele from the Amalfi tourism office for all his help in organizing filming in Amalfi..

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Thanks to all the guys of il Galeone di Amalfi –the historical regatta rowing team of Amalfi- for a scenic tour of Amalfi from the sea and my boat ride..the best way to see all the lemon terraces of Amalfi!

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Filming at the beautiful  Duomo of Amalfi

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a Stop at the  Villa Palazzo Santa Croce in Positano  to learn  pizza making secrets, hear traditional Neapolitan music  and’ chiacchiare’  (gossip) about all the celebrities that have visited..

Thanks to Mariella and staff at Palazzo Avino in Ravello.. truly a paradise on earth..no other way to describe it..but the hotel staff along with Mariella made our stay truly out of this world!

 

**Stay tuned for dates and times of airings or call your local PBS station and ask when they will be airing The Basic Art of Italian Cooking by Maria Liberati tm series

 

For more info on the PBS TV series, sponsorship information, underwriting info, product placement opportunities, email us at [email protected]

We will be filming more episodes in other ‘splendiferous’ parts of Italy shortly as well as some in kitchen  episodes at the new PBS studios in Bethlehem PA

 

* Join Me on May 10th- at the  Culinary Institute at Montgomery County Community College- Cooking Authentic Tuscan Style- Cooking Class, with 5 course Tuscan meal and wine sampling! You will receive a copy of my latest book on Tuscan cooking The Basic Art of Italian Cooking: Da Vinci Style, sample my Tuscan spice blend and more. registration is limited, reservations are required. Call the Institute at 215-641-6486215-641-6486 or go to http://www3.mc3.edu/culinary/special-events.html or  email us at [email protected]

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An Italian Easter, Getting Ready for an Easter Bread Morning

 

copyright 2014 art of living, PrimaMedia,Inc/Maria Liberati

Colorful  Easter eggs and breads of all shapes,sizes and flavors add to the festive sights and sounds of the Holiday here  …..but…

While most children were awakened on Easter morning with thoughts of seeing an Easter basket filled with chocolate bunnies and jelly beans, I was always  awakened by the odor of fresh baking bread (Easter bread that is)..an aroma that would make its’ way throughout the house and up to  my room .. waking me up and ’calling me’ to the kitchen table… the sight of this bread sprinkled with brightly colored sprinkles and   multi-colored Easter eggs always added an extra festive touch to the day.  You can choose to add I nthe colored sprinkles and colored Easter eggs or go ‘au naturelle’ with brown eggs.

Traditionally shaped in a wreath form or “corona di nove”, some bake theirs in the form of rabbits or fancy Easter baskets….any way you make them  they are a  special tradition to be experienced…..

 

Easter Bread (Pane di Pasqua)

 

Lightly butter a 15 1/2” x 12 inch baking sheet

Dip 5 eggs (uncooked) in food dyes, choose at least two or three different colors to make a colorful presentation. Let eggs dry and set aside. Or use uncolored  brown eggs for a rustic look.

Soften 2 packages of active dry yeast

in 1/2 cup (100 gr) warm water (110F-115F degrees or 55C)

Let yeast stand 5-10 minutes

Meanwhile pour into a large bowl

1/2 cup (100 gr) warm water

Blend in 1/ 1/2 cups (460 gr) sifted flour

Stir softened yeast and add to flour-water mixture, mixing well. Beat until very smooth. cover bowl with waxed paper and towel and let stand in warm place (80F or 40C degrees) for 1 1/2 to 2 hours.

Cream until butter is softened

3/4 cup butter

2 tablespoons lemon juice

1 tablespoon grated lemon peel

Add gradually, creaming until fluffy after each addition a mixture of

1 cup sugar

1 tsp salt

Beat until thick and piled softly

2 eggs

1 egg white

Add beaten eggs in thirds to sugar mixture, beating thoroughly after each addition. Add yeast mixture mixing well.

Measure

4 1/2  cups sifted flour

Add about one half the flour to yeast mixture and beat until very smooth. Mix in enough remaining flour to make a soft dough. Knead on a lightly floured surface

Select a deep bowl just large enough to allow dough to double in size. Shape dough into a smooth ball and place into greased bowl. Turn dough to bring greased surface to top. Cover bowl with waxed paper and towel and let dough rise until doubled in size (1 1/2 to 2 hours)

Punch dough with fist. divide dough into two equal balls. Let stand covered for 10 minutes. Roll each ball out into a long roll about 36” (18cm) long and 1 to 1 1/2 inches (.5 cm) thick.

Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Place on prepared baking sheet.. Place colored eggs into spaces on braid. Cover loosely with towel. Set dough aside in a warm place till doubled.

Bake at 350 F (180 C) degrees for 10 minutes.

Brush bread with a mixture of

1 egg yolk

1 tsp (5 gr) milk

Sprinkle with multi colored sprinkles. Bake 40 –45 minutes or until bread is a golden brown on top.Remove from oven and let cool. (Colored eggs will be hard cooked from baking)

For more great recipes get your copy of the award winning The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

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JOIN ME on May 10th to Cook Authentic Tuscan Cuisine..Join me at the Culinary Center at Montgomery County Community College  for a lesson, 5 course authentic Tuscan meal and wine sampling….Attendees will also receive a copy of The Basic Art of Italian Cooking DaVinci Style ($24.95 value)  Class size Limited, reservations required.  For registration or more info call the Culinary center at  215-641-6486215-641-6486  or visit their site at  http://www3.mc3.edu/culinary/non-degree-courses.html

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Celebrate Tuscany with me at………

le-marche-sunflowers

 

 

With 2 Tuscan themed events/appearances coming up..I have Tuscany on my mind..from my first event that celebrates the 562 nd birthday of Leonardo da Vinci at Muhlenberg College,Allentown, Pa. on April 8th, form 7:30 to 9:30 with a presentation on Leonardo da Vinci and my book dedicated to him… The Basic Art of Italian Cooking Da Vinci Style and a reception with sampling of recipes from the book to follow….http://www.localwineevents.com/events/detail/521060/leonardo-da-vinci-and-the-history-italian-cuisine

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to the May 10th event

COOKING AUTHENTIC TUSCAN CUISINE Event at the Culinary Center at the Montgomery County Community College in Lansdale Pennsylvania,which includes a lesson on Tuscan cooking and a 5 course Tuscan meal with wine sampling..

You can go to anyone of these websites for more info on this special event

http://www3.mc3.edu/culinary/

http://www3.mc3.edu/culinary/non-degree-courses.html

http://www3.mc3.edu/culinary/special-events.htm

Hope to see you at both events, for more info or to register you can also email [email protected]

 

Tortino di Portabella e Patate (Portabella and Potato Torte)

1 lb (500 gr) of potatoes

½ cup (100 gr) extra virgin olive oil

2 garlic cloves

1 handful parsley

1 tsp dried oregano

1 lb Portabella mushrooms

pinch of salt, freshly ground pepper to taste

Gently clean mushrooms , slice. Peel potatoes and slice thinly. Steam till  soft but not cooked thoroughly, chop garlic and parsley and set aside. Oil a pie pan, layer first mushrooms , then layer of potatoes, season each layer with garlic, parsley,oregano ,salt and pepper. Drizzle olive oil on top, Bake in preheated oven to 400 F  (200C)  for 20 minutes or until all liquid is absorbed. And potatoes are golden brown. You can also use my Tuscan Picnic Spice Blend that works exceptionally well with potatoes and you can purchase them here online http://quintessentialgourmet.highwire.com/product/tuscan-picnic-spice-blend

 

Get your copy of The Basic Art of Italian Cooking: Da Vinci Style for more recipes and stories on Leonardo da Vinci and culinary travels through Italy, you can purchase here at www.marialiberti.com or at Amazon or exclusively at Kindle

 

copyright 2014 Art of Living, PrimaMedia,Inc/Maria Liberati

Seattle and Quintessential Gourmet for Tuscan Spice Blend

copyright 2014 Art of Living,PrimaMedia,Inc/Maria Liberati

 

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Special Thanks to Quintessential Gourmet in Seattle Washington who is now carrying   The Basic Art of Italian Cooking by Maria Liberati tm products So if you are in Seattle take some time to visit and say hi to Lynn and her great staff who are very knowledgeable about the many types of olive oils and other gourmet products they carry there….. this is  one of my favorite foodie spots in Seattle!

 

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And if you can’t stop by you can order the products from Quintessential Gourmet online, here are the links:

http://quintessentialgourmet.highwire.com/products/additional-gourmet-items/?page=1&pagesize=6&s=

Spice Blend  http://quintessentialgourmet.highwire.com/product/tuscan-picnic-spice-blend

The Basic Art of Pasta http://quintessentialgourmet.highwire.com/product/the-basic-art-of-pasta

The Basic Art of Italian Cooking:  Holidays & Special Occasions 

http://quintessentialgourmet.highwire.com/product/the-basic-art-of-italian-cooking-holidays-and-special-occasions

 

 

See you on April 8th at 7:30 PM at Muhlenberg College in Allentown, Pa for my presentation on Leonardo DaVinci and the History of  Italian Cuisine, a reception will follow with samples of some of my favorite recipes from the book with a book signing. For more info, email Anne at [email protected]

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Happy Spring.. an Almond Passover Cake

 

“You can cut all the flowers but you cannot keep spring from coming.  ~   Pablo Neruda

 

 

I love Holidays ..especially Spring Holidays..it’s like we are waking up after this long winter nap and all of a sudden..Bam!! there they are  the shining rays of  the sun..real flavors of strawberries and asparagus and mint..and longer days…. and if that isn’t enough to celebrate..along come Holidays that give us a reason to bring friends and family together with incredible dishes. At my house, we  celebrate Easter but I love some of the flavors  of Passover and like to ‘mix things up’.

Almonds are used  in many  Italian recipes and one of my favorite flavors..so if you’re a fan of the healthy almond you will want to make this cake part of your Spring Holiday meal

  Almond  Passover Cake

 

 

  Almond  Passover Cake

6 eggs

1 cup white sugar

1 cup finely chopped almonds

2 teaspoons of maraschino liqueur

juice of one fresh lemon

With an electric mixer, blend sugar with egg yolks till well blended,then add in first the chopped almonds and then liqueur and lemon juice.  In separate bowl,whip egg whites till firm with a pinch of salt. With a wooden spoon, blend in the egg whites to the egg yolk mixture,gently. When blended in, place batter  in pan lined with parchment paper. Bake for 30 minutes at 350 degrees. Remove from oven and let cool and serve. Happy Passover! Happy Easter! and let me know about any other Spring Holiday we should be celebrating!

For more great recipes get your copy of:

The Basic Art of Italian Cooking: Holidays & Special Occasions voted Best Italian Cuisine Book in America by Gourmand World Cookbook Awards

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April 8th- see you at Muhlenberg College in Allentown Pa for my presentation on Leonardo DaVinci and the History of Italian Cuisine and a reception with sample recipes all  from my book The Basic Art of Italian Cooking:DaVinci Style

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