Limoncello Di Villa Maria Food

VILLA MARIA'S LEMON TIRAMISU

Steps:

• In a clean bowl, whisk the egg whites, sugar, and lemon juice together until you achieve white fluffy peaks.
• In a separate bowl, whisk the whipping cream until fluffy. Fold in the egg white mixture, a splash of limoncello, the lemon zest and carefully fold into the whipping cream.
• In another bowl, combine 1 cup limoncello with water. Add more water (to dilute the limoncello) and sugar, if desired.
• Lightly dip both sides of each lady finger cookie in the limoncello mixture. The exterior of the cookie should be wet while the interior should remain somewhat dry. Arrange the dipped cookies in one tightly packed layer on the bottom of a cake pan. Spread 1/2 of the cream mixture evenly over the cookies, making sure the cookies are completely covered. Add a second layer of dipped lady fingers, and then evenly spread the remaining cream mixture on top. Sprinkle the top with lemon zest and lemon-infused white chocolate.
• Unlike the traditional tiramisu, this version can be served immediately.

COLOMBA DI PASQUA

Steps:

• In a small cup or bowl, stir the yeast into water to soften. In a large bowl, cream the butter, almond paste and sugar until light and fluffy. Add the softened yeast, lemon peel, vanilla, salt, eggs, egg yolk, milk, and 3 cups flour to the creamed mixture. Beat vigorously for 2 minutes. Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl. Turn the dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough. Put the dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise about 1 1/2 hours. Due to the almond paste, this recipe doesn't double in size. Turn the dough out onto a lightly oiled work surface and divide in half. Shape each half into a smooth ball. Cover and let rest 5 minutes. Shape one ball of dough into a half oval 12 inches wide and four inches high at the center. Place in the center of a parchment-lined baking sheet. Flatten the center slightly so that when the next piece of dough is laid across it, it won't be so thick. Shape the other ball of dough into an 8 by 16 by 16-inch triangle Keep the points of the triangle rounded rather than pointed. Lay the triangle, centered, on the flattened part of the half oval. Fold the narrow end over to make the head. Pinch with your fingers to form a beak into the top side of the dough. Fold the other end in the opposite direction to form the tail. Cut 2-inch slits along the bottom edge of the tail and wing tips. Fan them out as for feathers. Cover with a towel and let rise 45 minutes. Again, due to the almond paste, the dough won't rise as high as other types of yeast dough; however, it does rise high during baking. 1. About 10 minutes before baking, preheat the oven to 375 degrees. 2. Just before baking, beat the egg white until frothy. Lightly brush the dove with the beaten egg white and place thinly sliced almonds, overlapping slightly, on the tail and wings to simulate feathers. Use a small bit of an almond to make the dove's eye (diagram 7). Carefully brush the almond "feathers" with the remaining beaten egg white then sprinkle the dove with granulated sugar. 3. Bake for 20 minutes. Cover the bread loosely with foil with the shiny side up. Continue to bake for 10 more minutes, or until the internal temperature of the loaf reaches 190 degrees. 4. Immediately remove dove from baking sheet and cool on a rack.

ITALIAN LIMONCELLO

Steps:

• Combine alcohol and lemon zest in a 1-gallon jug with a tight-fitting lid. Place in a cool, dark place to rest for 1 month. Swirl contents of the jug every few days.
• Combine water and sugar in a saucepan over medium heat; stir until sugar is fully dissolved. Set simple syrup aside to cool completely, 15 to 30 minutes.
• While simple syrup is cooling, place a sieve over a large bowl and line with coffee filters. Strain alcohol mixture through coffee filters to remove all sediment. Replace the filters as needed until all the mixture has been filtered. Filter one more time to ensure all sediment has been removed. Discard coffee filters and zest.
• Add enough simple syrup to the alcohol mixture to reach the desired alcohol-by-volume percentage; refer to an alcohol content calculator.
• Divide limoncello among 6 wine bottles. Seal with corks. Allow to rest in a cool, dark place for 1 month, swirling every few days. Strain one more time to remove any leftover sediment if desired.
• Place 1 bottle of limoncello in the freezer and serve icy-cold. Store remaining bottles at room temperature.