Everybody knows what Limoncello is. Not everybody knows how it should taste. I don’t. I haven’t been to Italy and didn’t have a chance to get a sip of “as good as Nonna’s” Limoncello. Nevertheless, there is an ideal flavor I am looking for every time I buy a promising bottle of this authentic, imported from Southern Italy liqueur. So far, it’s always been a disappointment. Maybe an authentic Limoncello is about lemon zest, not a lemon? Maybe our local lemons are not good enough?
An inspiration for this recipe came from two unexpected directions. My friend, pastry chef Diana, mentioned her based on sweet Spanish coca seasonal hit with candied pumpkin and pine nuts. The day I processed half of my Cinderella pumpkin for this dessert, we were invited for dinner — our neighbors threw a party for their visiting Puerto-Rican relatives. To my surprise, among other delicacies, I found chunks of candied pumpkin served as an appetizer to pair with queso fresco. My neighbor explained it was seasonal and traditional calabaza en tacha. I ran home to bring my version to share, and we were enjoying them side by side. While Latin American candied pumpkin is darker, sweeter, spicier, and made of whole or big chanks, Diana’s is grated, doesn’t use any spices, elegantly citrusy, and light. If you stop on earlier stages, pumpkin flavor will be recognizable. If you continue until most of the moisture is evaporated, your guests won’t be able to say what this treat is made of. I’ve heard people comparing it to other fruit from apricot to quince.
This recipe is based on my Italian friend’s story about Neapolitan Babà al Rhum.
Rum baba is brioche-like rich cake soaked in rum flavored syrup. It can be a large cake or individually portioned little cakes, served with whipped cream and tart fruit. The cake itself is less sweet than brioche, taking into account it needs to absorb a lot of syrup. It is a perfect canvas for artistically balanced flavors the soaking liquid brings into the dessert. That’s why it is important to use high-quality rum for good results.
During the winter, two our favorite food stores Whole Foods and Centra Market bring a generous variety of citrus fruit to Austin. Some of them a simply better during the season — fresh, juicy and fragrant. Other are exotic and not available any other time of year. Making honey preserves is my way to prolong the pleasure of having them in my kitchen. I do not add pectin or other gelling agents. Instead, I keep the syrup liquid and use it for everything — hot tea, sparkling drinks, cocktails, sponge cakes feed, etc. Honey candied citrus slices are excellent as toppings for other desserts, ice creams, custards, fruit salads. Everything is pure, natural, and beautiful.
This recipe is my simplified adaptation of German Lebkuchen recipes to local ingredients. It is based on many versions that were shared online by German home bakers — thank you!
every passionate cook insists on developing their own, perfect to their taste recipe. Where all these marinade variations come from? What was at the beginning? Now that we know about basic adobo, let’s compare ingredients, shall we?
In Mexican cuisine, adobo is a dark red, flavorful paste made from ground chiles. Some herbs, spices, and acidic ingredients (e.g., citrus juice or vinegar) are added. It can be used as a marinade and as cooking or serving sauce. The word adobado is an adjective to describe dishes where adobe is used as cooking sauce. Adobo heat level depends on chiles used for making it. Ancho Adobo is very mild. A combination of Ancho and Chipotle Meco is my favorite.
Homemade candied peel tastes better than commercial, but we have to blanch the peel to remove bitterness, and to boil it to soften. These two steps also remove a lot of flavor from the peel. In my recipe, citrus flavor is concentrated and returned back to the peel. There are no leftovers for later use. Everything, the whole fruit is in work to make the best tasting candied peel.
Zefir (Russian: Зефи́р, may also be spelled zephyr or zephir) is a dessert commonly produced and sold in the countries of the former Soviet Union. As the name suggests it has a delicate airy consistency. It is made by apple puree, which has been thickened with pectin, and egg whites into a foam. The foam is stabilized by a sugar and agar syrup.