Down and Dirty Martini

Green beer for St. Patrick's Day?  

Not a chance!  Just way to "college party" for me!  

Give me a rich, deep, olive green dirty Martini any day to celebrate 'anything'!  Nothing could be finer!  Even while attending college, I never could get into all of the crazy partying on St. Patrick's Day.  Rather, I have always chosen to think of St. Patrick with reverence for his spiritual mission on earth.  

St. Patrick may have been a jolly Irishman, but I don't think he got crazy drunk.

If I am going to give a respectful salute' to St. Patrick (or to anyone), I shall do it with the infamous and venerable Martini in all it's perfect simplicity!  And on top of that, my Martini will be colored green from the addition of the delicious juices that come from green olives!

With at least three huge, jumbo olives tossed in, thank you very much!

Have you ever wondered about where this infamous cocktail originated?  Was it in Italy due to it's Italian name?  This would surely be a great trivia question at a cocktail party wouldn't it?   I did a little bit of research for all of us, because even I didn't know and was extremely curious.  

Originally made of gin (which now gives me a pounding headache), the Martini is now even more popular when mixed with a high quality vodka (note:  emphasis is on high quality), which Martini purists would call a "Bradford".

Originally mixed in 1862 in San Francisco, California, USA (that's right, it's not from Italy . . . but the vermouth is!), it was mixed with much more vermouth which has been significantly reduced today:  five (5) parts vodka or gin to one (1) part Italian vermouth, then shaken or stirred with ice (there's much debate over that process too), and is always served 'straight up' in a beautiful Martini glass named specifically for the Martini itself!

Many debate about the amount of Italian vermouth to add to the mix:  the drier the Martini, the less amount of vermouth is added.  I discovered that some mixologists will add the vermouth to the ice in the shaker, shake it up a bit and then strain out the excess vermouth so that it just graces the final mixture.  

Sounds good to me!

"Shaken, not stirred" stated the gorgeous eye-candy James Bond.   This debate is based on one band of Martini enthusiasts who believe that the shaken mixture 'bruises' the alcohol and waters down the final cocktail.  But others believe that all of that shaking and theatric drama adds life and oxygen to the cocktail, blends the vermouth in better, and ignites the final taste!

I totally agree . . . I'll have what James Bond is having!  Shake it until it is ice cold!  Mr. Bond also made the vodka Martini more popular.  Hey, he has been one smart guy!

Along with James Bond, the likes of Winston Churchill, Ernest Hemingway, Alfred Hitchcock, Clark Gable and "Hawkeye" from **MASH** (the hit American TV show) proclaimed to the other military doctors "I'm pursuing my lifelong quest for the perfect, the absolutely driest Martini to be found in this or any other world".

For whatever reason, the Martini lost popularity in the 70's and 80's, but became wildly popular in the last two decades with the explosion of the revived cocktail revolution today where there is a dizzying array of creative cocktails to choose from.  Along with olives, mixologists now add sun-dried tomatoes, slivers of lemons, herbs, and capers . . . the list of possibilities is simply endless!  With the creation of numerous flavored vodkas, the versions for the famous Martini are limited only to one's imagination!

Dirty Vodka Martini

lots of ice
3 shots Grey Goose vodka
1/2 shot of brine (juice) from cocktail olives
1 dash Italian Martini & Rossi extra dry vermouth
3 jumbo pimento/garlic/blue cheese stuffed green olives (provide a variety for your guest)

Fill a metal martini shaker with ice.
Add the vodka, vermouth and olive brine.
Close the shaker tightly and shake it for a long time until liquid condensates on the outside of the shaker.
Place 3 olives in the bottom of a martini glass.
Strain the vodka, olive brine and vermouth mixture into each martini glass over the olives.
Serve chilled immediately.

Double, triple or quadruple for your lucky friends and family to enjoy with you!

Salute' to St. Patrick!

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Blood Orange Sgroppino Cocktails

Blood oranges are simply one of the most beautiful fruits to grace this planet with their captivating ruby red color and their sweet, yet sharp and incredibly delicious taste.   With oranges in their prime season right now, we love to guzzle down the orange elixir not only in the morning, but in the evening with a touch of booze!

Here's a wonderful and refreshing version of the traditional Venetian after-dinner drink, "Sgroppino"—a smooth blend of Prosecco, lemon sorbet and vodka; in other words, a boozy Italian smoothie!  For this Sgroppino, I substituted blood orange sorbet in place of lemon, but both are simple, clean and delicious as a base to showcase the natural flavors of citrus.  I also amped up these delightful bursts of sunshine with a generous amount of blood-orange vodka for an extra kick of citrus flavor, but not to the point where it overpowers the sorbet.  If desired, cream or a little bit of egg whites can be whisked in for a more frothy and creamy texture.

A Sgroppino is an incredible Italian cocktail prepared with lemon sorbet that creates a light, slushy, chilly and frosty libation.  It is dessert, beverage and palate cleanser all in one glass.  Traditionally, it is sipped after dinner as a perfect palate cleanser as the tart sorbet refreshes your tastebuds and leaves your stomach feeling lighter after a rich dinner.  The name of this cold citrus cocktail comes from the word 'sgroppare' which literally means 'to untie'.  Some versions of this drink use gelato, but most use sorbet which has no dairy.  When in Venice, you may enjoy watching your waiter prepare your Sgroppino at your table by whipping the sorbet and prosecco into a chiiled mixture that will appear like whipped snow.

Although blood oranges and lemons are in season right now, this is commonly served throughout the year.  But in the heat of the summer this cocktail is most welcome to quench your thirst!

There are as many recipes for Sgroppino as there are people who enjoy this cocktail, however you can really use your instincts when whipping these up.  Always use a whisk and mix the ingredients by hand because a blender or immersion blender melt the ingredients.  Whisk until the mixture is neither too thick nor too thin.  You just want to make sure that the mixture isn't too thick and yet not too thin that it melts quickly.  The amount of Prosecco and vodka that you add is just to the point of getting a good buzz, if you know what I mean!  Be careful with the Prosecco too, because this is the bubbly stuff that will determine the thickness and consistency of the drink.  Always pour in less at the beginning; you can always add more if the mixture is too thick for your preferences.

So cheers to you and enjoy a frosty glass of this lovely, pale pinkish-orange liquid with tiny bubbles on the surface . . . calling and inviting you to discover the incredible flavors of citrus within.

Ciao Bella Blood Orange Sorbet -- oh so tart, sweet and yummy!

an incredibly rich, deep red-orange color of sorbet!

the ruby red hue of freshly-squeezed, blush-colored blood oranges!

the juice of blood oranges possesses an irresistable flavor
and rich, dark color in the midst of winter!

the producers of SKYY Vodka are certainly aware of the popularity of 

blood oranges . . . 

I bought the last bottle on the shelf today!

Blood Orange Sgroppino Cocktails

1 pint Ciao Bella Blood Orange Sorbet
1/2 bottle of chilled Prosecco -  Italian sparkling white wine
1 cup vodka (SKYY Blood Orange is wonderful)
1/4 cup freshly-squeezed blood orange juice
adjust every ingredient above to your taste and strength preferences

Place champagne flutes or martini glasses in the freezer to chill - you'll want a nice frosted effect on the glass, which will also help keep the drinks especially cold.

Place all ingredients in a medium sized bowl.

With a hand whisk, mix everything together until light and frothy. 

Remove your glasses from the freezer and divide the mixture equally among all glasses.

Top with extra Prosecca if desired, stir gently to combine.

Serve immediately in pretty cocktail glasses

Garnish with fresh mint leaves -- optional.

an inside peek at the deep, dark beauty of what seems like an ordinary orange!

Enjoy the bounty of the season with wonderful blood oranges!  You may also like to try the following recipes using fresh blood oranges that I created and prepared a few years ago.  They are quite authentically Mediterranean in flavor and very, very delicious!
 

Blood Orange Polenta & Olive Oil Cake with Orange Mascarpone Filling

Blood Orange Vinaigrette on Grilled Salmon, Grapefruit & Manchego Cheese Salad

Here are some other great Sgroppino recipes that I'm certain will be whipped up someday soon! 

This popular Italian cocktail has endless versions to choose from!

Sgroppino

2 cups lemon gelato

1 tbsp vodka

1 tbsp chilled limoncello lemon liqueur

1/3 cup chilled Prosecco sparkling wine

zest of one lemons

Chill 4 champagne flutes. 

Shake gelato, limoncello and vodka in a shaker. 

Add Prosecco and whisk through. 

Serve immediately in chilled champagne flutes. 

Sprinkle lemon zest on top. 

Makes 4.

(photo credit: Helen Rosner)

Sgroppino

⅓ cup lemon sorbet
3 oz. chilled Prosecco
1 oz. vodka

In a stainless steel bowl or cocktail shaker, whisk together the sorbet and a splash of the prosecco until fully incorporated. 
While whisking, slowly pour in the vodka and then the remainder of the prosecco.
Serve in a martini glass.

(photo credit:  Giada de Laurentiis)

Sgroppino

1 cup chilled Prosecco

2 tablespoons chilled vodka
1/3 cup frozen lemon sorbet
1/4 teaspoon chopped fresh mint leaves

Pour the Prosecco and vodka into two Champagne flutes, dividing equally.
Spoon a scoop of sorbet into each flute.
Garnish with mint (optional).
Serve immediately.

(photo credit:  Paula Jones)

Sgroppino

3 tablespoons chilled limoncello
1/2 cup lemon sorbet or gelato
1 cup chilled Prosecco
fresh mint to garnish (optional)

With a whisk, mix the limoncello, lemon sorbet and prosecco.
Blend until frothy.
Divide mixture between glasses.
Garnish with mint (optional).
Serve immediately.

(photo credit:  Pamela from 'my man's belly')

Sgroppino

2 cups lemon sorbet
2 tablespoons vodka
1/3 cup chilled Italian Prosecco
Zest of one lemon

Chill 4 champagne flutes.
In a bowl, whisk lemon ice cream until smooth.
Gradually and briefly whisk by hand in the vodka and Prosecco.
Whisk until mixtures is not to thick nor too thin.
Serve immediately in chilled champagne flutes, tall glasses, goblets or martini glasses.
Sprinkle lemon zest on top.
Serve with small spoons.

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Cranberry, Clementine, and Prosecco Cocktails

I get a little bit crazy when I drink champagne.  But I do love it so!

And I'm also crazy about cranberries and clementines that are both in season at the same time.  And with this post, it goes without saying that I'm crazy about prosecco too!

So after being in the market this week and bringing home more cranberries and clementines, I thought that I'd pop the cork off of a chilled bottle of bubbly and celebrate . . . well, nothing in particular . . . just to celebrate the day, how's that?

It's sunny outside, a little chill is in the December air, a fire is crackling in the fireplace and I've just received flying colors from my annual end-of-the-year doctor and dentist visits. Those are good enough reasons to celebrate at 57 years old!!

Here's lifting my glass to your good health too!

Cranberry, Clementine, and Prosecco Cocktails

2 cups cranberries
1 cup sugar
2 Tbsp. water
6 clementines
1 bottle Italian Prosecco

Peel the clementines.
Cut the clementines between the membranes and divide into sections.
In a saucepan, cook the cranberries with the sugar and water until they produce  some juice, about 5 minutes.
Allow the cooked sugared-cranberries to cool to room temperature.
When ready to serve, place one to two clementine sections in each glass.
Pour a spoonful of the cranberry mixture in each glass.
Fill each glass with prosecco.

Serve and enjoy!

Salute' !

beautiful ruby red cranberries coated with sugar to sweeten your bubbly!
so festive for the holiday season too!

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Italian Thanksgiving Traditions ~ ~ and a Guest Post

"over the river and through the woods, 

to grandmother's house we go"

(a view of the road to my acreage)

the fireplace mantel all decorated for autumn and Thanksgiving

the dining room centerpiece for autumn and Thanksgiving,

minus the place settings

Most Americans would be surprised to know that Italians also have a celebration in honor of giving thanksgiving as do Italian-Americans in the U.S.    The traditional 'La Festa del Ringraziamento' is well known as the 'festival of giving thanks' and similar to many other year-round holidays in Italy that have a religious foundation when Italians honor their patron saints. 

a festival in Praiano, Italy (for the Feast of St. Luke) during my trip in October

Truthfully, any time that Italians can get together to celebrate family, food and tradition is always a time of celebration and thanksgiving.  Italians love their new home country of 'America' and have happily included Thanksgiving in their favorite ways of getting together with family and expressing gratitude for this country.   Although we have the traditional turkey on the table, we always enhance the menu with Italian dishes from our heritage:  Antipasti, a first course (i Primi) of tortellini in brodo soup, Italian stuffing/dressing, mashed potatoes heavily flavored with garlic and herbs, and Italian sweets to finish the meal.  Many Italians, similar to Americans, enjoy their turkeys stuffed with dressing, but my family prefers to bake the stuffing on the side for a more crisp texture.

This week I have the opportunity for introducing another guest poster here on 'la bella vita':  Bridget Sandorford is a freelance writer and researcher for Culinaryschools.org, and is currently a researching culinary arts pastry chef.  Bridget asked me if she could write a post regarding Italian cuisine and I was delighted to oblige!  Below you will find her perfectly timed thoughts regarding how Italians have embraced the American holiday of Thanksgiving in their own unique and delicious way:


Thanksgiving is a quintessentially American holiday!

This holiday celebrates the harvest that the Pilgrims enjoyed with the Native Americans in the New World -- something that is unique to American history.  However, Italians have a tradition that celebrates the harvest, dating back to ancient times in which the gods of the harvest were honored. Remnants of that tradition persist, and some expatriates living in Italy have adapted current Thanksgiving traditions.

Between the two, many Italians celebrate this time of year with a feast as Americans do for Thanksgiving.  Of course, these celebrations are a bit different than the feasts we enjoy on a traditional American Thanksgiving.

Here's what you might expect to see for an Italian "Thanksgiving":

Antipasti ~ ~ Appetizers

While raw veggies and dip make the rounds at an American Thanksgiving, Italians love to enjoy sausage, cheeses, stuffed mushrooms, and assorted olives. Traditional antipasti dishes are on display, including stuffed peppers and artichokes, shrimp, and roasted vegetables in olive oil. Any traditional Italian appetizers can be served.

This year's antipasto platter(s) included:  Imported Italian Gorgonzola and Fontina cheeses, roasted red peppers in olive oil and red pepper flakes, Genoa salami chunks, sliced Prosciutto, and Soprosatta.

marinated fresh mozzarella is always enjoyed!

Garlic-stuffed green olives, pearl onions, pepperoncini, black olives, baby carrots, marinated beets, and baby pickles.

marinated olives are always expected on an antipasto platter

because my children have a bit of Swedish blood from their paternal lineage, 

we always include a huge bowl of extra yummy herring in onions!

artichokes, marinated beans, and prosciutto are mandatory in addition to the cheeses, olives, and red peppers!

figs are still in season, so Gorgonzola stuffed figs wrapped in prosciutto

are stars on an antipasto platter

fresh Italian bread brushed with garlic-butter and herbs 

are a MUST for antipasti to be placed on in order to enjoy 'small bites'

earlier in the day prior to the big dinner.

i Primi ~ ~ First Course

Traditionally, Italians include a soup before the main entree.  It would simply not be Thanksgiving, Christmas, or Easter without this northern Italian specialty:  Homemade Tortellini in homemade brodo (Tortellini in Broth).  This year my mother and I made 1000 of these little navel-shaped stuffed pastas.  That's nothing compared to our usual 3000 when we have all of the family over for a holiday dinner!

one test of how well the tortellini turn out is if to see if any of the little bundles break during and after cooking.  This year, literally none of our little tortellini broke!  The dough that my mother made was absolutely perfect in texture!

My mother and I always try to twist the tortellini as small as possible, as is the tradition in my family in Italy.  What you see sold in the markets is far too large for Italians, and would be known as 'tortelloni' instead.  With the small spoon as a reference above, you can see how tiny tortellini can be when twisted on your pinkie finger!

tortellini floating in the brodo let you know that they are just about finished cooking

but you must taste to know if they are 'al dente' or not; never overcook pasta!

Secondi ~ ~  Entrees

Some Italians may opt for the traditional turkey, infusing it with Italian seasons such as oregano and rosemary. Turkey sausage may be served as an Italian variation on this classic dish. A pomegranate sauce provides a nice twist on the classic cranberry.

Traditional Italian pasta dishes also take center stage, including ravioli and other stuffed pastas. Pumpkin stuffed ravioli or pastas with winter squash and lentils are perfect choices for a Thanksgiving (or harvest) feast.


Contorni ~ ~ Side Dishes

Of course, a hearty salad with greens, fresh vegetables, and oils makes for a hearty and healthy side. Sprinkle on peppers and Parmesan cheese to taste.

sometimes we prepare garlic mashed potatoes for our gravy lovers in the family,

but more often we'll prepare garlic and rosemary roasted potatoes.

these disappear faster than mashed potatoes every time!

Our traditional Italian-seasoned Prosciutto and Pepperoni Stuffing / Dressing

 infused with garlic, rosemary, Italian sausage, onions, 

and a variety of Italian cheeses.

This is probably the next favorite recipe for Thanksgiving, after the tortellini!

another side dish for any holiday consists of fresh, sauteed vegetables, enhanced with roasted red peppers, garlic, and drizzled with olive oil and balsamico vinegar (never, ever cream of mushroom soup)

i Dolci ~ ~ Sweets

There's no dessert that seems out of place at Thanksgiving. Try classic cannoli or tiramisu as the perfect after-dinner treat. Classic Italian pastries and tarts are delicious after any meal.   If you miss your pumpkin pie, try a pumpkin-flavored cannoli or even a pumpkin-flavored custard or ice.

Beverages

There are delicious Italian wines that you can pair with any meal and any course. Select your favorites for both the main meal and your dessert. Try a dry Pinot Grigio with the main course and a hearty port wine for dessert.

While Thanksgiving may be an American holiday, Italians and others who love Italian food have found ways to adapt the tradition to their own culture. The resulting feast is a great way to celebrate the harvest or just good times with family and friends.

most Italians enjoy either a light after dinner wine or 

liqueur such as Amaretto Di Saronno or Limoncello

I hope that you have had a wonderful Thanksgiving holiday in both America and Italy . . . and anywhere around the globe!




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Lemons and Limoncelllo from Italy's Amalfi Coast

Lemons grow in abundance from trees that cling from the cliffs of the spectacularly beautiful Amalfi coast.  It is along this steep and jagged coastline of the Tyrrhenian Sea that huge lemons are harvested three times every year.  Amalfi lemons possess a unique sweetness that results from a combination of the volcanic soil, year-round warm temperatures, and a perfect amount of rain.

In the kitchens (cucine) of every ristorante, trattoria, or home along this divine coast, lemons are a part of the life and cuisine of the locals and used for everything from cooking, to cleaning, to beauty treatments.  As always, nothing is wasted in Italy.

During the last week of my trip in Italy, all of my senses were immersed into the influence that lemons have in Italian cooking.   Mid-week, my mother and I ventured into the dream-like mountainside town of Positano where rainbow-colored buildings appear to be carved out of the rock.  We drove down the spiraling road into the town for a class on how to make limoncello and to learn more about the difference between various olive oils.  It was so interesting and we certainly learned more about lemons and olive oil from Italy.

yes, that is the road at the top of the photo . . . literally, a true cliff-hanger!

a closer view of the nail-biting Amalfi Coast drive that lives up to it's infamous reputation!

just one view of Positano, Italy and the beautiful blue sea

homes are built on top of each other in the very little amount of space in Italy!

Population density of Italy:  514 people per square mile,
a country that is not even as large as the state of California

Population density of the United States:  84 people per square mile!

Space is a premium in Italy and when you include thousands of tourists, Italy is very crowded.

lovely, luscious, limoncello while dining al fresco

road-side lemon stands abound everywhere, as well as in the markets

enormous lemons the size of baseballs!

our first stop on the Amalfi Drive . . . a small market stand of a local woman where we purchased her home-grown and home-made limoncello, olives, olive oil, anchovies, sun-dried tomatoes, and artichokes . . . all delicious!

shops filled with beautifully and creatively designed bottles containing the Italian liquid gold elixir

window displays of limoncello and orange liqueurs  tempt you to stop in and purchase a bottle or two

tempting displays of lemons and limoncello in baskets outside one shop

OK, so where's the recipe for limoncello and step-by-step photos?

They're coming, I just needed to share more of the prevalence of lemons and the color 'yellow' in the landscape!

Lemon-flavored Italian cookies . . . oh these were SO good, not too sweet and oh so lemon-y!

My family LOVES 'torrone' a sweet nougat candy with nuts from Italy!

While at a local festival for St. Luke in Praiano, 

I bought a box of the limoncello-flavored torrone.

I remember my Nonna enjoying this candy every Christmas!

A lemon granita stand at the same festival for St. Luke in the village of Praiano. 

Lemon granita is now one of favorite icey treats, oh so much better than snow cones!

Olive oil that is enhanced with the addition of lemon juice drizzled on bread 

after the cooking class.  The flavor was so refreshing and light!

lemon motifs on Italian ceramiche brighten the walls of an open market in an Amalfi piazza

a ceramic-topped table beautifully hand-painted with lemons that almost came to 

my home, had it not been for the price ($1000.00) and the price of shipping!

But oh how I fell in love with this little table!

In my dreams, huh?

However, I did give in to indulgence and purchased this lemon-colored sink with lemons and blue fig motifs!  

We will certainly enjoy washing our hands in this beautiful creation
and remember the Amalfi Coast every time!

The yellow color of lemons carries over into the beauty of the painted churches, homes, and shops.  This is a church in Sorrento, the furthest southern city on the peninsula where you can take a boat over to the little island of Capri.

this lovely yellow house is located in Montecreto, Emilia-Romagna, Italy

and not on the Amalfi Coast.  Yellow and gold are simply very popular colors everywhere in Italy.

OK, here's the recipe for limoncello plus step-by-step photos

from our cooking class on the Amalfi Coast!

Limoncello

20 large lemons
1 bottle Everclear (pure drinking alcohol)
4 cups of water (or more depending on the strength that you want the Limoncello)
4 cups of sugar (or more for the same reason as above)

Peel very thin slices of the lemon rinds, trying not to slice into the white flesh under the rind.

a perfectly skinned lemon with the white flesh remaining

put the rind slices into a big bowl; as you can see, some of us in the class of four students sliced off too much of the white flesh of the lemons 

. . . other than my mother, we were certainly novices at this!

(The peels with the white pith weren't used, but rather put aside for another use)

get the bottle of super-strong booze

pour the alcohol into a large jar or container in which to age the limoncello

add the lemon peels . . . see none of these have the white pith at all

cover and seal well

every 3 days check on your lemon peel - alcohol mixture 

and swirl the peels around a bit

allow the limoncello to marinate for 30 - 40 days 

(depending on how strong you want your limoncello)

strain the lemon peels from the alcohol and discard the peels

After the days are completed for marinating the lemon peels in the alcohol, proceed to make the sugar water:

measure your sugar 

add equal amounts of water to the sugar in large pan/pot

bring the sugar and water to a high temperature for about 10 minutes

In a large bowl, pour in the strained, aged lemon and alcohol mixture

add the sugar-water to the lemon-alcohol mixture

stir well and pour back into big jars or containers; seal well.

allow the limoncello to 'marry' for an additional 30 - 40 days

Pour into pretty bottles!

my mother and me during our limoncello class

at the end we tasted various flavors of liqueurs:

strawberry-cello, limoncello, anise-cello, and coffee-cello

the limoncello was certainly the best!

after the class we had pasta for lunch in the restaurant

my mother enjoyed this bowl of Gnocchi with Tomato Sauce and Cheese 

I decided on the Cheese-Stuffed Ravioli Caprese

The tomatoes in Southern Italy have a flavor that is so unique and different from those grown in the States . . . more pungent, sharp, and tangy.

And my oh my, is dining out in Italian ristoranti EXPENSIVE!  These three ravioli were $20.00!  We were so glad that we rented a villa and bought groceries from the local market where food was so cheaply priced!  For one week, we only spent $130.00 on food for the three of us and only ate out twice. . . . leaving more euro to spend in the shops!  

And just one more golden shot of the Amalfi Coast from the terrace of our villa in Praiano where we would enjoy brilliant colored sunsets every evening . . . with full tummies comforted a little bit more with Limoncello! 

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