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Weissbier orange marmalade.

Posted on 17 November 2018
Print Recipe
 Weissbier orange marmalade.
Servings
3 jars of about 7 oz
Ingredients
Servings
3 jars of about 7 oz
Ingredients
Instructions
  1. Put sugar and water in a pan, let it simmer untill sugar is dissolved. Let it cold.
  2. Peel the orange, discard the zest, put them in a bowl with sugar syrup and weissbier. Let them rest overnight.
  3. Drain orange from the liquid, put the liquid in a pan and let it simmer for about 5 minutes. Add the oragens and the peeled and diced quince, plus the ginger teaspoon.
  4. Let it simmer for about 30 minutes, after it make the " plate trial" * every ten minutes.
  5. Pour the hot marmalade in sterilized jars, put the lid on and put them upside down untill they are cold.
  6. Check every jar to see if the lid is vacuumproof, if not you can put them in a cold water pan, they have to be totally submerged, then bring water to a boil and boil untill the vacuum is made.
Recipe Notes
  • Put a drop of marmalade on a cold plate, tilt it a little: if the drop drip cook for some more, if it stays still for some secondos the marmalade is ready.
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Baked plain cheesecake.

Posted on 21 February 2018
Print Recipe
 Baked plain cheesecake.
Servings
10
Ingredients
Servings
10
Ingredients
Instructions
  1. Crush well digestive cookies, mix them with butter and sugar and press them on the bottom of a round shaped 8 inches baking pan.
  2. In a bowl beat yolks, cream cheese, milk cream, lemon juice, sugar and sifted flour. In a separate bowl beat egg whites until they form peaks, add them to the previous mixture.
  3. Pour the mixture on the digestive base and bake at 356°F for about 30 minutes or until firm.
Recipe Notes

Do not overbake the cake or it will loose its creaminess.

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Chocolate lava cake

Posted on 28 January 2018
Print Recipe
 Chocolate lava cake
Servings
6
Ingredients
Servings
6
Ingredients
Instructions
  1. Melt chocolate with butter in a saucepan, mix until you have a smooth and shiny cream.
  2. In a bowl beat sugar and yolks until foamy and pale yellow, add sifted flour and cocoa, mix then add chocolate.
  3. In a separate bowl whip egg whites with a pinch of salt, when they form peaks add them to the chocolate mixture folding gently.
  4. Pour the mixture into six well buttered alluminium ramekins, bake 8 minutes (no more, no less, except if you see your oven needs different timing) at 428°F. Oven has to already be at the right temperature, no less.
  5. Take the ramekins out from the oven, let them settle 2 minutes then take them out of the ramekin. If you need an extra help to take them out cut the edge of the ramekin and "peel" the cake from the mould.
  6. Put lava cake on plates with a spoonful of whipped cream or vanilla ice cream and serve immediately.
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Beer toffee.

Posted on 21 January 2018
Print Recipe
 Beer toffee.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Put sugar and beer in a saucepan on medium fire, let the sugar melt without touching it. When the sugar is turned brown gold add butter and mix until the caramel doesn't stick to saucepan's sides when you scrap it.
  2. The more you keep toffee on fire the harder will be when cooled out instead of being sticky. To know when it has the texture you want keep a glass of cold water near you and pour a drop of toffee in the water when you think it might be ready: if the drop melts it's too early, if it's sticky but too soft wait few more minutes, if it's gummy sticky it's ok, if it's even harder you'll have hard candies ( they will last longer).
  3. When your toffee is ready pour into silicone moulds for candies, let them cool before removing them.
  4. To preserve toffee wrap them into tin foil as you see in photos.
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Milk brûlé, typical dessert from Romagna.

Posted on 19 December 2017
Print Recipe
 Milk brûlé, typical dessert from Romagna.
Servings
8
Ingredients
Servings
8
Ingredients
Instructions
  1. Mix milk with 3 oz of the 6,3 oz sugar, put in a pan with vanilla seeds and bring to a boil. Let it simmer until reduced in half .
  2. In another pan put 5 oz sugar with a couple tablespoons of water. Put on fire until caramelized, pay attention not to burn it. Cover the mould you'll use to bake the milk pudding with caramel.
  3. Beat yolks with the sugar left, add the sweetened milk only when it's cold. Pass the liquid through a sieve to get rid of all the lumps. Put now milk in the mould and put the mould into a baking pot where it can be covered half the height with water.
  4. Bake at 390°F covered with a tin foil. It's hard to give a cooking time, it's ready when a toothpick, inserted, comes out clean.
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