Lemon Delight

At Lo Stuzzichino we enjoyed a wonderful dessert that was simply called Lemon Delight, showing off the fantastic lemons from nearby Sorrento. It is layers of sponge cake with a lemon cream, garnished with lemon zest. I decided to make … Continue reading Lemon Delight

Pear Ice Cream

Pears are in season, and pear ice cream is one of my favorite flavors. If you own an ice cream maker, making your own pear ice cream is very easy. Just blend all the ingredients and pour the mixture into your ice cream maker. The ‘official’ way to make ice cream requires you to cook a custard first, but if you don’t mind eating raw egg yolks then that step can be skipped and you will still end up with very nice ice cream. The advantage of making your own ice cream from scratch is that there are no artificial flavors, just actual pears.

The most important thing to remember is to use ripe pears, and it pays off to buy them a week in advance if needed as they will ripen after you buy them. To obtain firm but pliable ice cream and just a touch of lemon, I add a small amount of limoncello. The alcohol will prevent the ice cream from freezing into a brick.
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Home-made Ginger & Honey Ice Cream

  This recipe comes from the booklet that came with the ice cream maker. It’s so original and good that I keep making it, with as the only tweak that I add some fresh ginger juice. Ginger in sweet syrup (Dutch: stemgember) and sweet ginger syrup (Dutch: gembersiroop) are available in nearly every supermarket in the Netherlands, but I am not sure if it is as easily available elsewhere. Ingredients   35 grams (1 1/4 oz) sweet ginger, chopped 1 1/2 Tbsp ginger syrup 1 Tbsp honey 70 grams (2 1/2 oz) sugar 250 ml (1 cup) whipping cream 250 … Continue reading Home-made Ginger & Honey Ice Cream

Tina’s Rhubarb Strawberry Crisp (Rabarber och Jurdgobbar med knäckigt havrepajs täcke)

When we were visiting our friends Tina & Magnus in Sweden, Tina made this wonderful dessert for us: rhubarb and strawberries topped with an oats crust and baked in the oven. I watched her making it and took some photos, and thought it was delicious so I got her permission to share the recipe with you. For those of you who can read Swedish this should suffice, but for the rest here is the step by step in English. I’ve increased the quantities in the non-metric equivalent a bit to avoid things like “5/6 cup”. Ingredients For the oats crust … Continue reading Tina’s Rhubarb Strawberry Crisp (Rabarber och Jurdgobbar med knäckigt havrepajs täcke)

‘Tiramisù alla Pugliese’

In the small village of Montegrosso in Puglia, southern Italia, is the wonderful Osteria Antichi Sapori. We had the pleasure of dining there some years ago, and I can still remember it very well. The food was delicious and there was enough of it, we already completely stuffed after just having the antipasti (which just kept coming and coming). Many of those antipasti are hard to give a recipe for: they were just slices of a wonderful dried sausage, or some heavenly fresh ricotta. For dessert we got ricotta with crushed amaretti soaked in espresso, which they called the Puglia-version … Continue reading ‘Tiramisù alla Pugliese’

Raspberry Soufflé

  Soufflés have a reputation of being difficult, but they are not that hard and extremely festive. Just remember that they will fall no matter what you do as soon as they cool, so serve them as quickly as possible. We got a raspberry soufflé for breakfast at Librije’s Hotel a few weeks ago, and I liked it so much that I decided to create my own. I don’t have their recipe, this is something I created myself by mixing and matching various recipes for other soufflés that I found in various sources. I also used Harold McGee‘s advise for … Continue reading Raspberry Soufflé

Home-made Vanilla Ice-cream to end a wonderful dinner party

So far I’ve been blogging mostly about single dishes, and I thought it would be nice to share with you also how I combine those dishes into a full menu. As I explained on this page, a full Italian menu consists of four courses. I like to pair wines with that as well. We had a special visitor from Australia over for dinner, so I wanted to spoil him with something nice. We had: Antipasto: Roe deer carpaccio with herb salad with a 2008 red Sancerre Raimbault Primo: Scallop and parsnip ravioli with a 2005 Chassagne-Montrachet (that was unfortunately already … Continue reading Home-made Vanilla Ice-cream to end a wonderful dinner party

Strawberries macerated with Balsamic & Honey

This is one of my favorite desserts in summer time. Only three ingredients, easy to make, and delicious. As with many of my recipes, it helps to use the best strawberries you can find (ripe and fragrant), nice honey and the best aged artisan balsamic vinegar you can afford. The best to use for this is the real stuff: aceto balsamico tradizionale aged for 12 or even 25 years. That stuff is very expensive, but also very good. If you live in the Netherlands, the 12-year old balsamic from De Librije is almost as good for about 1/6 of the price … Continue reading Strawberries macerated with Balsamic & Honey