Gelato Cocktails

Ladies and gentlemen, let us celebrate in spirit with spirits of the sweetest variety this year.  One of the top elements to a holiday gathering is the beverage options, in order to create the most spectacular offerings serve a couple of signature cocktails that incorporate gelato.  Truly brighten the crowd and atmosphere with a gelato addition to a traditional Bellini or a dark stout beer.  

Giuseppe Cipriani the founder of Harry’s Bar in Venice, Italy created the most famous champagne cocktail in the world, The Bellini, although it is made with prosecco.  A traditional Bellini is made with one part white peach puree to three parts prosecco. All items should be as cold as possible.  To create a memorable twist to the traditional Bellini serve all ingredients with a small scoop of peach sorbetto, blood orange sorbetto, or vanilla gelato right in the champagne flute.  The cold, sweetened, and colorful beverage will be a party favorite with the gelato and sorbetto adding an exceptional component to a delightful drink. Beyond the delectable taste, the color in the flute looks fabulous.



At Harry's Bar, photo courtesy of dailymail.co.uk

Options are encouraged when entertaining, so in addition to having a full bar of spirits and wine (or a selection of personal favorites) have another featured gelato cocktail, such as a dark stout beer float.  Offer chilled beer glasses filled with dark stout beer and in a make-your-own fashion present three flavors of gelato next to the poured beer. Hazelnut, caramel, or vanilla gelato is a flavor that complements the notes present in the dark beer.  If there is a full bar display then use the gelato in combination with after-dinner drinks such as Frangelico, a hazelnut liqueur from Northern Italy, or Sambuca, an Italian anise-flavored liqueur. Serve alongside or within an espresso, of course. 

Signature beverages display an extra effort for the host, a seemingly flawless plan to use the simple gelato drink preparations above to wow a crowd. Creating special cocktails with gelato will rally enthused guests and spike creativity, who knows, gelato margaritas could be on the menu at a friend’s Cinco-de-Mayo party, trendsetter!  Enjoying the festivities this season sweeter than ever before will keep a crowd smiling, saying “I’ll have another”, with  these glorious gelato cocktails.  Salute!

Feel the Love, an Italian Christmas Eve

In the infamous words of The Beatles, “All you need is love, love is all you need,” the lyric instills an even greater impact on a holiday.  It is the time to gather and share with the people we love most.  Italian tradition may argue in addition to the great sentiment shared all over the world by those very words, you also need some great food! 

On La Vigilia (Christmas Eve) a coveted tradition Italian’s share is a seven fish dinner with family and friends.  The Feast of the Seven Fishes originated from a partial fast during which no meat is served in honor of the night Jesus was born, a typical reflection in the Roman Catholic Church.  Beyond the religious symbolism the night is now long captured by enjoying lavish amounts of seafood. 



Baccala

The fishes typically consist of a variety of shellfish preparations such as mussels, clams, and shrimp while other dishes may include calamari and anchovies. Many of the fishes are prepared with numerous incorporations of other Italian foods such as homemade pasta. Two staples of the Feast of the Seven Fishes are Baccala, a salted cod fish and baked eel.  Baked eel is not as distinct upon the Italian American versions of the dinner, but it is easily accessible through a local fishmonger who will skin and gut the eel upon request making it a simple recipe thereafter.  The fishmonger is the resource for recipes and preparations for the seafood dishes.  For a simple guide and menu suggestions a quick Google search of “The Feast of the Seven Fishes” will produce both recipes strict to adhering to tradition and others with interpretations of the meal that may seem more suitable for enjoyment of those adventurers trying or sharing the meal for the first time.

The celebratory Italian Christmas Eve dinner is a true food centric annual occasion that springs a feast of delight through to Christmas day.  Antipasti (hold the meat) and aperitif are up to the creation of the host that can vary on cheese, olives, and roasted vegetables and a drink of choice.  Serving the meal with an Italian white wine from a southern region such as the Amalfi coast is a commonly recommended pairing.  Serve an after dinner drink featuring limoncello, a lemon liqueur from Campania, served with espresso and a sweet dessert (gelato!) for an exceptional way to cap the evening.

 

The Feast of the Seven Fishes certainly does boast a spread that harbors all the love across a bountiful table and fills up all, needing nothing else on that special evening. 

 

There are so many Italian foods that are a lasting tradition over the holidays.  A Pino Gelato location in Marietta, Georgia has been participating in a 12 days of Christmas contest amongst businesses in Marietta Square and featured “Italian Style” as their theme. Shop owner Barbara Jostworth sums up all of the other Italian foodie delights of Christmas in the wonderful poem she created:

The 12 Days of Christmas Italian Style:

On the first day of Christmas … my true love gave to me: Pino Gelato at every meal

On the second day of Christmas … my true love gave to me: Panettone cake on my plate with Pino Gelato at every meal

On the third day of Christmas… my true love gave to me: Tortellini Bologna, Panettone on my plate with Pino Gelato at every meal

On the fourth day of Christmas… my true love gave to me a Sparkling Prosecco, tortellini Bologna, Panettone on my plate, with Pino Gelato at every meal

On the fifth day of Christmas… my true love gave to me:  Honey almond Torrine, a sparkling Prosecco, a tortellini Bologna, Panettone on my plate, and Pino Gelato at every meal

On the sixth day of Christmas… my true love gave to me: Hearty lasagna, a honey almond Torrine, a sparkling Prosecco, Tortellini Bologna, Panettone on my plate, and Pino Gelato at every meal

On the seventh day of Christmas… my true love gave to me: glazed pistachios, hearty lasagna, honey almond Torrine, a sparkling Prosecco, tortellini Bologna, Panettone on my plate and Pino Gelato at every meal

On the eighth day of Christmas… my true love gave to me: Baci Italian chocolates, glazed pistachios, hearty lasagna, honey almond Torrine, a sparkling Prosecco, tortellini Bologna, Panettone on my plate and Pino Gelato at every meal

On the ninth day of Christmas… my true love gave to me; an aged prosciutto, Baci Italian chocolates, glazed pistachios, hearty lasagna, a honey almond Torrine, a sparkling Prosecco, tortellini Bologna, Panettone on my plate, and Pino Gelato at every meal

On the tenth day of Christmas… my true love gave to me a tangy bruschetta, honey almond Torrine, a sparkling Prosecco, tortellini Bologna, Panettone on my plate, and Pino Gelato at every meal

On the 11day of Christmas… my true love gave to me a lovely linguini, a tangy bruschetta, Honey almond Torrine, a sparkling Prosecco, tortellini Bologna, Panettone on my plate, and Pino Gelato at every meal

On the 12^th day of Christmas… my true love gave to me a beautiful Feast of Seven Fishes… (La Vigilia), a lovely linguine, Tangy Bruschetta, honey almond Torrine, a sparkling Prosecco,  tortellini Bologna, Panettone on my plate, and Pino Gelato at every meal

 

Buon NatalE! Merry Christmas and Buon Appetito!

From Pino Gelato/Marietta Square

Recipe Corner: Italian Orange Cookies

We have gone through our recipe book and that one looked particularly good at this time of the year.

Give it a try and let us know how it turns out or how long the cookies last on the dessert plates! 

 Photo by Taste of Home Recipe

This recipe yields about 24 dozen cookies and will take about 6 hours if rolling/twisting the cookies, or about 4 hours if cookies are made into balls. 

Ingredients:

½ lb. vegetable shortening (such as Crisco)

1 c. granulated sugar

6 large eggs

2 oranges (for zest)

2/3 c. orange juice

1 ½ tsp. vanilla extract

½ c. vegetable oil

½ tsp. salt

2 ½ lbs. flour (approx. 9 cups)

½ c. baking powder

Topping:

1 lb. confectioner’s sugar

½ stick butter, softened

Milk, room temperature

¼ tsp. vanilla extract

Multi colored decors (round shaped sprinkles)

Directions:

Preheat oven to 350 degrees.   

Beat together shortening and sugar; 

Add eggs one at a time while beating. 

Grate orange rinds fine and add to mixture. 

Add orange juice, oil, and salt and mix well

Alternate between additions of flour and baking powder, and mix well.

Scoop a teaspoon of dough and roll into a ball or roll long and then twist upwards.   

Bake in oven for 10-12 minutes (don’t let them get brown, only a touch on the bottom). 

Cool completely.

Topping: a loose icing

Mix all ingredients together slowly.  

Dip cookies into topping 

Sprinkle the decors on top while still wet.   

Allow cookies to dry well.

And Enjoy!

Tis The Season

Tis the season, ladies and gentlemen! Amongst the spirit and visual aspects of the holidays the taste of this time of year reigns supreme.  Peppermint swirls are just one of the true delights worthy of adding to just about anything.  Notably fastened upon gingerbread houses, this year’s peppermint has an upgraded appearance making it into gelato. Peppermint flavored gelato, albeit delicious in original form, can change the way the holidays are enjoyed when incorporated with the traditional.  

A cup of hot chocolate topped with peppermint gelato will leave the marshmallows in the pantry to go stale. Adorned atop any pie or cake, the perfect escort to Christmas cookies, and a visual delight with an array of candy toppings there is no limit to the decadent, creamy, peppermint-y gelato’s use. Holiday party attendees will be wowed by the means of the flavor, but then again the same reaction is warranted eaten alone straight from the bowl… it is that good.



Spumoni Gelato

Ways to add new sentiment and flavor to the traditions shared within families is to share spumoni gelato with those that matter most. Spumoni or known to Italians as spumone is combination of cherry, chocolate, and pistachio layers folded with cherries and nuts. If spumoni is unfamiliar with friends or family, it is such an exciting combination to introduce. 



Try serving the gorgeous scoop of spumoni gelato in tea cups when hosting family or an intimate sized crowd, beyond ideal for a friend’s wedding or baby shower in the next couple months. A bonus for tea cups that have been handed down from previous generations they will be a wonderful portal to expose something new while bringing a modern use to a treasured item.  Otherwise be on the lookout for all different patterned and sized tea cups on each shopping trip and set the dessert table early on, once with the spumoni gelato added the eclectic display will be just as appreciated by friends and acquaintances.  The table never looked so pretty and no grandparent ever swooned so gleefully at a new holiday dish.



Traditions with a twist and creating new ones are part of the joy in the passing of each season.  Be it the comfort of an old friend, peppermint, or the excitement of trying a new food for the first time, spumoni, a holiday with gelato is bound to be the most enjoyable addition this year and fixed in the food line-up for many years to come. 

Espresso and Pastry with Gelato, a Good Time for All!

Recent rumor mills have been spilling about the end of coffee, as in finito, in our lifetime.  The claim is that the wild Arabica plant will no longer be able to grow and produce coffee beans. No need to engage in a swirling pool of environmental studies, rest assured that morning cup of coffee is still secure. For the purpose and soul of coffee lovers this shall provide proper celebration with pastries, gelato, and that oh so adored beverage, espresso.  The groups that will find the end of coffee preposterous get the buzz on here!

Espresso

Affogado

In most coffee shops in America the Italian coffee lingo that flies around and has become everyday talk for the repeat customer, most of those fancy words for drinks begin in the original form of espresso.  Italian born and created by forcing a small amount of water through finely ground coffee beans gained popularity with the rise of urbanization in Italy thus becoming a key in socialization that still holds its magic today. Many creations have presented themselves since the beginning but there are a few true ways to revel in espresso. Enjoy an Affogato, Italian espresso that is poured over gelato drowning it with glory.  This frozen beverage can be served alone any time of the day or with pastries after dinner. Another wonderful pairing with espresso is Biscotti, Italian cookie like pastries that are baked twice to pull out moisture have sweet, dry, crumbly attributes and are flavored in many ways with spices, fruits, and nuts.  Typically the biscotti are dipped into an espresso beverage to soften for eating.  

Sfogliatelle

The pastry possibilities that can be accompanied by a warm espresso drink and cold scoop of gelato are numerous.  With fall flavors at their peak and holiday entertainment commencing it is a treat to introduce espresso and pastry and gelato to enhance the social atmosphere of any household party.  Along with customized biscotti, and Affogato, serve Sfogliatelle, Italian pastries from the province of Salerno with a layered texture in the shape of a shell use an orange-flavored ricotta filling and serve with orange peel aside espresso.   

Another way to enjoy pastry and gelato is this sophisticated take on an “ice-cream sandwich” with using Pizzelle, a waffle-like cookie that varies between crisp and crunchy or soft and chewy. A pizzelle iron is used in cooking the dessert, giving it a characteristic snowflake pattern. Serve a sandwich with gelato between two of the pizzelle and drizzle with a topping sauce such as caramel infused with anise flavored liqueur. The kid within is sure to come out while enjoying this twist on a dessert treasure in the most sophisticated of manners.

 While hosting serve or display espresso, pastry, and gelato and watch how coffee can bind people together giving credence to the socialization aspect. Certainly when served with delicious Italian desserts there will be a smiling crowd present.

The Italian Way

“There are 2 kinds of people in the world, those who are Italian, and those who wish they were Italian,” Mario Batali, a famous Italian-American chef spoke these words at a food and wine festival conveying the passion for Italian food. 

 

Entertaining with Italian food is as easy as it is delicious!

Anti-pasti, served as a first course at formal Italian meals, consists of meats, cheeses, olives, roasted vegetables, and is served with crusty bread.  The pure joy of anti-pasti is that it can be prepared in various spreads customized to taste of the crowd.  Typical meats used are prosciutto, capicola, sopressata, and aged cheeses such as parmesan, asiago, and provolone.  

The upcoming holiday season brings out of town guests and a busier social calendar, having the staples for anti-pasti on hand is the first step to hospitality and reduces the inconvenience with time consuming preparations of other choices. Success in an Italian’s kitchen has a visual presence with hanging prosciutto and a giant wedge of parmesan cheese. Anti-pasti creates an instant atmosphere of conviviality amongst groups of friends and family and can be enough to entertain for hours.  

  

Sauce simmering on the stove on Sunday morning through mid-afternoon is a staple for many Italian-American families.  Traditionally the sauce, or “gravy”, is prepared with meats and served with pasta. The Sunday sauce has even been transported to stadiums for tailgating feasts, using a large pot on top of a grill to boil the pasta, thus never skipping a week.  For a Sunday sauce/gravy recipe, ask friends who are Italian or a local Italian chef, they will share tips from a handed down version that is perfected. The serious commitment to food and the simplicity behind it create the unparalleled joy of sharing present in these Italian preparations at family tables.  The absolute comfort of a homemade sauce/gravy translates the taste to a feeling of being part of an Italian family for guests. 

Rich tradition along with vibrant entertainment is easily achieved through the Italian way of food.  Regardless of if the family hosting and their guests are Italian or not, the collective anti-pasti, the palliative Sunday sauce, both give credence to Batali’s statement come the following Sunday.  

Molto bene!