copyright 2009, Maria Liberati

Editor: Erin Kuhns

Easter Sunday is usually a never ending meal, like all holiday meals in Italy. This
year in Abruzzo, still stunned by the earthquake the week before, families managed
to pull together whatever they could. All whilst knowing that the aftershocks could
hit at any moment.   Unless you were in the city of L’Aquila the aftershocks
(luckily) did no physical damage  and were just constant reminders of the
devastation they caused to the beautiful historic city of L’Aquila.

But fear is an awful thing and unfortunately occupied the minds of everyone during
Easter dinner.

While usual Easter dinner banter is about what everyone is doing for “Pasquetta”
(Easter Monday holiday), conversation was filled with ‘what were you doing when the
quake struck?” and all the precautions to take for the coming week..just in case..

Pasquetta plans were curtailed. While this is one of Italy’s biggest Holidays that
marks the start of Spring and people usually to take to the mountains, the sea or go
for a picnic..most in Abruzzoo stayed close to home Most took ‘staycations’ at home.
Automobiles parked outside in the open fields  dotted the landscape.. automobiles in
an open field can provide a safe refuge in case of an earthquake.

Through it all,  the meal began with a Holiday lasagna, traditional easter lamb and
Pizza di Pasqua (Easter bread made with candied fruits and a light touch of
cinnamon) and dark chocolate easter eggs.

To start off the meal, an aperitif -the Rossini cocktail..yes that is Rossini… as
in Giacomo Rossini-the famous composer.   Of course..how could you begin a meal with
a Rossini cocktail without breaking into songs from The Barber of Seville…. at
least those of us that are ‘opera diva wanna be’s'….  could only hum the William
Tell Overture… but at least a fun way to lighten up the conversation… . Here’s
the recipe .

(Keep the city of L’Aquila in your thoughts and prayers, I will be posting more info
on how you can help and the rebuilding of this art filled city in near future posts)
The Rossini is another version of the Bellini cocktail. It began to become popular
in the last century. Prepared with puree of fresh strawberries and Prosecco or
Champagne. Serve this cocktail in a fluted glass and you will have an elegant and
refreshing drink.
 
Recipe for the cocktail is 1/3 fresh strawberry puree to 2/3 cold Prosecco or
Champagne. The preparation consists of the simple union of the ingredients in a
glass with some ice.
 
The most complicated part of this (if you can call it that) is making the strawberry
puree. The only way to do this is to put in a blender or small food processor. Once
pureed, mix with a few drops of lemon juice and some sugar syrup (made by mixing
water and sugar over low heat till sugar is melted)
*Wine Pairing Dinner-Join me on May 6th for a wine pairing dinner at Country Creek
Winery in Montgomery County,Pa. I will be preparing an authentic Italian sampler
dinner, 4 courses, and pairing it with 4 of their wines. Reservations required and
spots are limited. Call the winery at 215-723-6516 or email at
events@marialiberati.com for info
*May 11th- 7PM I will be bringing The Basic Art of Italian Cooking School from Italy
to  Whole Foods, on Pennsylvania Avenue in Philadelphia, Pa We will be doign a
sampler picnic in Tuscany-recipes from the best selling book The Basic Art of
Italian Cooking and cooking school in Italy. To reserve your spot email us at
events@marialiberati.com
Get your copy of the best selling book The Basic Art of Italian Cooking at
http://www.marialiberati.com
Join me in Italy at The Basic Art of Italian Cooking School and Experience Italy at
our villa in Umbria/Tuscany on Sept 23-Oct 6th. Spaces limited. Includes all cooking
classes, your stay at the villa, all meals, excursions and transport to and from
airport. Limited to only 12 participants. Call 1-800-581-9020 to reserve your spot
or email: events@marialiberati.com 
For more recipes and articles
Mangia Bene, Vivi Bene,
MariaLink to the post: http://marialiberati.com/blog2/?p=594Link to Maria Liberati:
http://marialiberati.com/blog2

The last holiday of the summer season is here ,well not here ,but in the US. We don’t celebrate Labor Day in Italy of course. the biggest ending to the summer here is the 15th of August. But whichever Holiday you celebrate- both are reminders of the official end to the summer…the beach, the picnics on the terrazzo, the giardini, carefree lazy days are all coming to an end.

Today, September 1st , and the summer sun is still shining with temeperatures in the 90′s. If you are anywhere in the world where the summer sun is lingering, here are some of my favorite aperitifs-cool and refreshing. Perfect for any picnic or meal served ‘al fresco’.

When thinking of enjoying a picnic or meal outside in warm weather I’m reminded of refreshing beverages and frozen desserts like piña colada, Shirley Temple, Bellini, or iced cappuccino, where the quenching thought is enough to keep tongues wagging and taste buds tantalizingly thirsty. Shaken, blended, or stirred, many liquid courage concoctions evoke a tropical momentum with every sip. Alongside Crodino– a renowned non-alcoholic aperitif in Italy– or Gelato in the park, the mingling of frozen drinks and fruity punch is an important rule to collective merriment. Launching well-advertised ‘wet your whistle’ refreshment tables. As the summer season is ending and  the hottest days of the year are cooling off. Keep in mind, however, alcohol is not a drink of choice for everyone, which is why virgin cocktail recipes can be a celebration’s best friend. Ideal for children and even designated drivers… anyone can enjoy a treat from the non-alcoholic drink section. With luscious alternatives ranging from spumoni, Italian ice, sparkling sodas (Italian Cremosa, a classic combination of carbonated soda water, Bianchi flavored syrup, and cream) to sorbet smoothies, there’s little something for everyone to enjoy. 

No matter the social event, keeping your body well hydrated during the rising temperatures of the season is of the essence. But the flipside of overindulging in such refreshing thirst-quenchers can come with a price, as they are notorious for being calorie-laden diet-breakers. Without compromising or derailing efforts of both fitness and nutrition, watching sugar consumption is always wise. Some would even argue that the non-alcoholic beverage of choice is simply… water.

Venetian Sunrise (yields one serving)

3 oz pineapple juice (not from concentrate)

3 oz sparkling white grape juice

3 oz  Blood Orange Soda

1 tbsp grenadine

2 stemmed maraschino cherries

Fill 10 oz glass half-full with ice, pour over ingredients, and garnish with cherries.

Raspberry Wonderland (yields 12-15 serving)

1 2-liter bottle ginger ale

1 qt raspberry sorbet

4-6 oz fresh raspberries

1 lime, thinly sliced

12-15 fresh mint leaves (optional)

Mash raspberries, and in a large punch bowl combine ingredients. Let stand for 10 minutes, allowing sorbet to melt. Ladle into punch glasses, and garnish each serving with fresh mint leaves and sliced lime.

Blue-Vanilla Drifter (yields one serving)

1 scoop Vanilla ice cream or frozen yogurt (can modify ingredients by using reduced fat ice cream versions)

6-8 oz sparkling blueberry juice

1 fresh mint leaf

In a 10 oz glass, add one scoop of vanilla ice cream and then slowly pour over blueberry juice. Garnish with fresh blueberry and mint leaf

http://torani.com

http://www.crodino.it

Want a touch of cocktail finesse… try Maria Liberati’s Tintoretto at, http://marialiberati.com/blog2/?p=163.

Follow me around Italy on ‘twitter’ go to http://twitter.com/marialiberati   and find out where I am and what I am doing.

Be sure to visit http://www.marialiberati.com for great recipes, and get your copy of the best selling book, The Basic Art of Italian Cooking, by Maria Liberati.

Here’s a fun recipe..looks like a hamburger but is really a dessert that is good for you also..

Pineapple Pannino

(for 4)

4 sesame seed  whole grain hamburger buns

8 slices of fresh pineapple with juice

8 amaretti cookies

½ cup sugar

1 tsp powdered sugar

1 cup milk

2 eggs

1 tblsp flour

 Boil milk, remove from heat. Beat eggs with ¼ cup sugar until foamy. Add in flour and boiling hot milk. Place in saucepan and cook over medium heat stirring constantly with wooden spoon. Cook till creamy mixture. Remove from heat.

Cut rolls in half and place pineapple juice on inside of roll- bottom half. Melt ¼ cup sugar in 2 tsps pineapple juice and 2 tsps water. Bring to a boil in separate pan. Turn up heat, add in pineapple slices for 1 minute.  Remove from heat.

Place a layer of cream on bottom half of bun, top with 1 slice of pineapple, crushed amaretti cookies, close roll and sprinkle powdered sugar on top, serve.

For more recipes get the best selling book The Basic Art of Italian Cooking by Maria Liberati at http://www.marialiberati.com for $5 off retail price and free shipping.

Ciao for now,

Maria

http://www.marialiberati.com

http://mariandco.blogspot.com

http://mediterraneandiet-healthy.blogspot.com