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Venetian Mascarpone Rice Pudding
posted by Dan
Place the rice in a heavy saucepan, stir in the
milk, vanilla bean, and cinnamon stick, bring to a
simmer, and cook, stirring from time to time with
a wooden spoon, until most ...
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8832
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None
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Mon September 17, 2007 3:26pm
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No reviews
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Venetian Savoiardi recipe
posted by Dan
Preheat the oven to 425°F (220°C). Line baking
sheets with parchment paper. Beat the egg whites
until softly peaked, then beat in the sugar until
the mixture makes a stiff mer ...
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7936
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None
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Mon September 17, 2007 3:24pm
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No reviews
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Venetian Tirami-su
posted by Dan
Beat the egg yolks in a bowl until thick. Place
the bowl over, not in a saucepan of simmering
water and continue beating, gradually adding the
sugar and the marsala. Beat unti ...
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10305
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None
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Mon September 17, 2007 3:23pm
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No reviews
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Venetian Venetian Cherry Compote
posted by Dan
Pit the cherries and set them aside. Place the
almonds in a heavy skillet and toast over medium
heat until they are lightly browned. Set aside.
Combine the sugar, cinnamon ...
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8592
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None
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Mon September 17, 2007 3:18pm
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No reviews
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Venetian Baked Peaches
posted by Dan
Cut the peaches in half and remove the pits. Mound
a spoonful of the amaretto mixture in the center
of each. Place the peaches, cut side up, in a
baking dish.
Pour wine in ...
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6242
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None
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Mon September 17, 2007 3:16pm
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No reviews
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Venetian Cinnamon Semifreddo with Chocolate Sauce recipe
posted by Dan
Select a metal bowl that will fit cradled in a
saucepan without falling in. Do not use a standard
double boiler because the container should have a
rounded bottom. Place the e ...
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6152
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None
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Mon September 17, 2007 3:09pm
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No reviews
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Venetian Simple Poached Peaches recipe
posted by Dan
Combine the sugar, water, wine, and lemon zest in
a 3-quart (3-l) saucepan. Bring to a simmer and
cook for 10 minutes. Add the peaches and simmer
until they are just tender, a ...
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7023
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None
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Mon September 17, 2007 3:07pm
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No reviews
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Venetian Espresso Granita
posted by Dan
Combine the espresso and sugar, stirring until the
sugar dissolves. Stir in the liqueur. Chill the
mixture in the refrigerator for 1 hour, then
transfer it to a metal bowl and ...
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5172
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None
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Mon September 17, 2007 3:04pm
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No reviews
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Venetian Zabaglione Sarah Venezia
posted by Dan
Place the egg yolks in a bowl preferably unlined
copper. Place the bowl over a saucepan of
simmering water. It is important that the bottom
of the bowl not touch the water. Wi ...
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5615
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None
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Mon September 17, 2007 2:04pm
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No reviews
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Venetian Figs with Zabaglione
posted by Dan
Select a metal bowl that will fit cradled in a
saucepan without falling in, to improvise a double
boiler. Do not use a standard double boiler
because the container should have ...
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4984
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None
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Mon September 17, 2007 2:01pm
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No reviews
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Venetian Poached Pears with Pink Peppercorns
posted by Dan
Combine the wine, water, sugar, and peppercorns in
a deep nonreactive saucepan. (Do not use a plain
aluminum or iron pan.) bring to a boil and simmer
gently for 5 minutes. Add ...
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4222
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None
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Mon September 17, 2007 2:00pm
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No reviews
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Venetian Fresh Peach Tart recipe
posted by Dan
Combine the flour and salt. Cut in the cold butter
by hand or in a food processor until the mixture
is mealy. Add enough of the water, stirring
lightly, just until the mixture ...
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3932
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None
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Mon September 17, 2007 1:24pm
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No reviews
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