Amaretto Biscuit Tortoni

Tortoni is a great frozen dessert to serve after any large meal. There always seems to be room for this light tasty dessert and I don’t recall anyone passing up a serving no matter how full they were.

I’ve made recipes that include Coffee, Chocolate Biscuit and the traditional Amaretto Biscuit flavoured tortoni that have been enjoyed by many over the past years.

You will find that tortoni is relatively easy to prepare and when presented creatively actually looks so much more labour intensive than it really is.

While preparing this post I wondered how this delicious dessert got its name and a quick reference to my trusted Food Dictionary revealed the facts.

This wonderful dessert was created by and named after Signor Tortoni an Italian immigrant during the 1800s. He also ran a popular Parisian eatery and ice cream parlour (also his namesake) that apparently attracted the who’s who of French society.

I’m so glad he shared his recipe!

Amaretto Biscuit Tortoni

¼ cup blanched almonds
2 ounces amaretti (Italian almond cookies about 20)
2 cups 35% cream
1 cup powdered sugar (sift after measuring)
2 tablespoons Amaretto liquor
3 large egg whites
1/8 teaspoon cream of tartar
¼ teaspoon salt

1. Toast almonds in a 350 degree oven until lightly golden 5 to 7 minutes.
2. Let cool slightly and place in a food processor or blender until finely ground then transfer to a bowl.
3. Place cookies in processor and grind fine, add to almonds and mix well. (Reserve 2 tablespoons for topping)
4. Whip the cream with half the powdered sugar until stiff then fold in the cookie almond mixture and the amaretto liquor.
5. In a separate bowl beat egg whites, salt and cream of tartar until soft peaks form.
6. Gradually add the remaining powdered sugar, continue beating until stiff and glossy.
7. Fold beaten egg whites into whipped cream mixture.
8. Place 12 paper muffin cups in a muffin tin. With pastry bag or spoon fill cups with tortoni mixture then sprinkle reserved crumbs over top of each one.
9. Freeze until firm, 5 hours to overnight, remove from muffin tin and store in a tightly covered container in the freezer.
10. These can be kept in the freezer for up to 3 months and can be served directly from the freezer.

Notes Tips and Suggestions

• If you don’t happen to have Amaretto liquor on hand, add 2 tablespoons of brandy or any other neutral tasting liquor plus 1 teaspoon of almond extract.
• For long storage, after frozen, wrap individually with plastic wrap and store in tightly covered container in freezer.

Great Tip on a Bag

It's been said that “we eat with our eyes first” and are often attracted to a dish by its presentation. Certainly, if it doesn’t pass “eye inspection” the taste buds may be turned off and we could possibly miss an incredible taste experience!

I’ve found the pastry bag and a few basic tips to be an invaluable tool in my kitchen.

Besides being great for decorating cakes and cookies it helps make the presentation of many foods appealing to the eye and easier to prepare.

These bags come in various sizes and the tips for decorating come in many sizes and decorative shapes. Although disposable bags are available, it’s worth investing in a good quality bag that is washable and will last a very long time.

For those who don’t own one, a good place to start is a 10 or 12 inch pastry bag and a large star and plain tip. These will help you prepare not only desserts but even make the presentation of a dish like twice baked potatoes something to be proud of.

The pastry bag and large star tip makes piping the tortoni into the paper cups so much easier than spooning it in and does wonders for the presentation.

Lemon Ice Cream

I think it would be safe to say that almost everyone enjoys a delicious frozen treat, especially ice cream.

However, I must warn that there are some “frozen desserts” sold in supermarkets that are being disguised as the “real thing.”

Hopefully, you will only be fooled once and take time to read the packaging very carefully before your next purchase. These impostors wear ice cream packaging but upon closer observation one will note the fancy letters on the package that read “frozen dessert” in other words “not ice cream”

Life is too short to deprive yourself of real ice cream. In my opinion it would be better to enjoy one serving of real ice cream than countless portions of a mixture of unknown ingredients.

I’ve made several kinds of frozen treats including cantaloupe sorbet, raspberry semifreddo, lemon, peach and vanilla ice cream, granita and various flavours of tortoni using only all natural ingredients.

Recipes requiring fruit like cantaloupe or peaches are best made when the fruit is in season and the delicious flavours are at their peak.

I thought it wise to do a few posts on frozen treats before the short Canadian summer falls into winter again. However, many of these wonderful treats can be made year round.
I don’t think I remember anything as delicious or exciting as my first taste of a lemon flavoured frozen treat. It didn’t have a trace of cream in it so technically it was not ice cream and perhaps better described as an ice or granita.

After immigrating to Canada in the early 1950’s, our family lived in a rented flat above a furniture store on College Street in Toronto. Even though I was a very young girl at the time some vivid and wonderful memories of our years spent there will always remain. One particular memory came back to my mind as I was preparing this post.

It was a cold winter day and the snow had begun to fall in flakes of such an enormous size unlike I had never seen before.

I remember my mother quickly grabbing a couple of large bowls from the cupboard and taking us out onto the small wooden porch on the back side of the flat. There she placed the bowls on top of the ledge and we watched them quickly fill up with the most beautiful flakes of snow we had ever seen.

We then followed her to the tiny kitchen where she poured a mixture of fresh lemon juice and sugar all over the snow. In those days life just didn’t get any better than that!

Due to present day environmental concerns I don’t suggest you try this recipe. Instead, I have posted the recipe for a tangy refreshing Lemon Ice Cream that everyone enjoys and can’t believe doesn’t require an ice cream machine to make.

Lemon Ice Cream

1 1/4 cups 35% cream (unwhipped)
1 cup milk
1 cup granulated sugar
150 ml fresh squeezed lemon juice (approximately juice of 3 lemons)
finely grated rind of 1 lemon

1. In a medium size bowl stir well cream, milk and sugar.
2. Stir in the grated lemon peel.
3. Cover and freeze at least 5 hours or overnight.
4. Soften slightly and beat with electric mixer while gradually adding in the lemon juice.
5. Beat until light and fluffy scraping bowl often.
6. Spoon mixture into a chilled container, cover and return to freezer.
7. Freeze at least 3 hours before serving.

Notes Tips and Suggestions

• If mixture is frozen overnight it will be very hard. For quicker softening, break mixture up into chunks with a knife or spoon and soften slightly. Then proceed to beat and add lemon juice as above.
• Limes also work well in this recipe as well as a combination of lemons and limes.
• The wonderful lemon flavour of this ice cream is complimented when topped with a handful of raspberries or blueberries.
• Time to get out that ice cream scoop!

Penne a la Vodka

History books give credit to the Chinese culture for the invention of pasta, or at least spaghetti. Marco Polo gets the credit for bringing it home on his return voyage in 1295.

However, the discovery of some Italian recipe books reveals that there was reference to pasta dishes some twenty years earlier than Marco Polo’s expeditions.

The jury may still be out on this one but if the account giving the Chinese credit be true, the fact remains that Signor Polo sure knew a good thing when he saw it!

Once this wonderful find made it home, spaghetti was just the beginning of a new era!

Dare I suggest that it was the Italians who came up with the numerous shapes and sizes available today and the thousand and one ways to dress it up and serve it.

The introduction to and importance of pasta is instilled into Italian children at a very early age. No wonder Italians think they invented it!

I had in mind to post several pasta recipes in the future but honestly didn’t know where to begin.

A recent interest in the “Penne a la Vodka” recipe has provided a starting point for me to enter the wonderful world of pasta.

All subsequent posts for pasta dishes will be upon request since the number of recipes is countless. However, I may decide to post a few of my favourite recipes should I be inspired.

Penne a la Vodka
3 tablespoons butter
3 shallots finely chopped
3 cloves garlic finely chopped
pinch of salt
¼ teaspoon white pepper
1 14 ounce tin (398 ml) plum tomatoes drained of juice and pureed
(pass puree through a fine mesh sieve to remove seeds)
1/3 cup vodka
1 cup whipping cream (35% cream)
1/3 cup Parmigiano cheese finely grated
2 tablespoons fresh parsley finely chopped
additional Parmigiano cheese
1 pound penne shaped pasta

1. Bring a large pot of lightly salted water to a boil.
2. Melt butter in a large skillet, add the shallots and garlic and sauté briefly over medium heat.
3. When garlic is golden, add the tomato puree, salt and pepper and let simmer until most of the liquid evaporates.
4. Add the vodka and cook for 10 seconds, then add the cream.
5. Stir in the Parmigiano cheese and simmer for about 2 minutes or until the sauce begins to thicken. Remove from heat and set aside.
6. Add the pasta to the boiling water and cook al dente, drain well.
7. Return the saucepan to the stove, add the pasta to the skillet and stir well.
8. Serve sprinkled with the chopped parsley and additional Parmigiano cheese.

Notes, Tips and Suggestions

• After cooking pasta never rinse under running water. This removes all the surface starch that helps sauce stick to the pasta.
• When in season, blanch and peel some ripe tomatoes and proceed as in the recipe above. You’ll have a totally new taste experience.
• Adding fresh chopped herbs like parsley and basil compliment this or any other pasta dish in a great way.
• Cook pasta “al dente.” Over cooked pasta results in an unpalatable mushy texture.

Zucchini Crostini

The original name of this recipe loosely translated is “poor man’s zucchini."

The name is totally understandable when you note the inexpensive and few ingredients required to make this dish.

Now is the time to use up one of those huge zucchini you may have on hand since it will cook down considerably. You won’t count the reduction as a waste because the aroma that fills the air while it's cooking is a food experience in itself.

This recipe most likely originated in a small town in southern Italy many years ago and probably was served with a loaf of hearty homemade bread.

Though still keeping true to the original recipe, I serve it with a different twist.
I have also renamed the recipe realizing that it’s time it receives rightful recognition.

Served on top of a slice of grilled Italian bread or French baguette has taken this humble dish to new heights.

Zucchini Crostini

6 medium size zucchini, thinly sliced
3 cloves garlic, finely minced
¼ cup corn oil
approximately 2 teaspoons dry oregano
salt and pepper to taste
ciabatta loaf or baguette
olive oil

1. Heat oil and finely minced garlic in a large skillet until garlic begins to turn a light golden colour.
2. Add thinly sliced zucchini, salt, pepper and oregano. Cook over high heat stirring often until it reduces and turns a deep golden colour and all moisture has evaporated.
3. Diagonally slice a baguette or ciabatta loaf, lightly brush top of each slice with olive oil and grill in a panini press or under the oven broiler until golden.
4. Place a generous amount of zucchini on top and garnish with parmigiano cheese if desired.

Notes, Tips and Suggestions

• While preparing this recipe to take a picture for this posting, I took note of the measurements to give a general idea of the quantity of ingredients needed.
  
• Again, this is another recipe passed down from my mother and never in written form. I believe we acquired these unwritten recipes by the process of osmosis. We gradually absorbed the recipes by seeing them made countless times, inhaling the wonderful aromas and listening to tales of the old country where my grandmother passed the recipes down to her. Unlike written recipes these can never be misplaced or lost!
  
• These crostini make great appetizers or sandwiches. Grilling or toasting the bread makes a notable taste difference.