Download The Bible of Homemade Italian Liqueurs by Carlotta Melzi d'Este PDF

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By Carlotta Melzi d'Este

Think a lazy afternoon on Lake Como, having fun with the perfume of an Orange Rosolio and the delicacy of a Gueffus pastry.

Or a hot evening in Rome, tasting a Prickly Pear Ratafià served with a Ricotta and Tangerine pudding…

The Bible of home made Italian Liqueurs is the total advisor to the traditional paintings of liqueur making; greater than ninety recipes from the well-known Limoncello and Alchermes, to the awesome Dried Figs Ratafià, the Mushroom Liqueur and purple Poppy Rosolio.

Italian culture provide you with an grand number of liqueurs made with vegetation, fruit and greens; however it additionally comprises lots of recipes of flavored wines, corresponding to the well-known Barolo Chinato or the Hawthorn Wine.

Italian households usually provide anything to style with their home made liqueurs; so there's a pastry recipe matching each liqueur recipe.

You can supply a Lumicedda with a Violet Rosolio or a Melon Granita made with Melon Cream Liqueur.

Italian liqueurs also are used to organize cocktails; each part will give you tricks and recipes approximately identified or unique cocktails.

There also are old notes and humorous tales in regards to the starting place of the liqueurs.

To entire the ebook there's an appendix explaining the origins of the various form of alcoholic infusions and in addition the techniques and the easiest components and kit to exploit to arrange your liqueurs.

From the again Cover:

HOW TO MAKE greater than ninety LIQUEURS

THE RECIPES OF the best PASTRIES

COCKTAILS, FLAVORED WINE AND humorous tales in regards to the LIQUEURS foundation AND USE.

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Replace the water in Jell-O recipes. 8. Sweeten a fruit salad. 9. Replace the liquid in cakes, cookies, or brownies. 10. Make a sweet rice dessert. STEP-BY-STEP PROCESS These are the basic tools you’ll need in order to can properly and safely, using the water bath method: n Jars n Flats (snap lids) 37 Rings A large pot that is both wide and deep. The height of the pot needs to be at least 3 to 4 inches taller than the height of your canning jars. n Rack (or a towel folded in the bottom of the pot) n Jar lifter n Jar funnel n Labels There are all sorts of other gadgets out there—such as magnetized lid lifters and tools for measuring headspace—but if you have the things on the this list, you are ready to can!

2. Sterilize all utensils that will touch the juice. Jars, lids, funnel, and ladles should be placed in boiling water for 10 minutes. 3. Use a sterilized colander lined with a coffee filter to strain the juice; remove any fruit pieces. 4. Heat the juice in the top of a double boiler, maintaining a constant temperature of 175°F for 20 minutes. 5. Ladle the juice into the jars, leaving 1/2 inch headspace; secure the lids. 6. Place the jars in a sink of cold water and use a cooking thermometer to check that the water bath is at 40°F.

This storage method can be done two different ways: ICE ON TOP: 1. Spread a single layer of nonconductive (insulating) material such as kraft paper or foil over the contents of a nearly filled 5-gallon container. Place 4 ounces of dry ice on top. 2. Leave part of the lid unsealed until the dry ice completely evaporates (sublimates). 3. Check every 30 minutes to see if the dry ice has completely evaporated. If not, keep checking every 5 minutes. 4. When the dry ice has evaporated, remove the insulating material and seal the container.

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