Posts Tagged ‘Grand Marnier’
March 15, 2012 by Johanna Burani
The Easter meal is a grand event all over Italy. The different regions prepare their local traditional recipes – all delicious. When it comes to dessert, however, there is a standard commonality. All over the country, a “Colomba” cake is served to herald the last of the several Easter meal courses. “Colomba” means “dove” in Italian, the shape of this butter cake. To accompany our Colomba, I often serve these delicately glazed almonds. Sometimes they disappear before the Colomba! keep reading »
December 30, 2010 by Johanna Burani
Italians eat fruit for dessert. Fresh fruit must be just that – fresh. As the winter season draws to an end, before the spring berries and early fruits (like apricots and cherries) appear, cooks take their not-so-fresh-anymore apples and pears and slowly stew them, often adding spices and liqueur. Here’s how I do it.