Traditional recipes

Maraschino recipes

Maraschino recipes

Hello everyone, I am Misya, or Flavia Imperatore, I am 34 years old, married to Ivano and Elisa's mother, I am Neapolitan, a lover of travel, good food and excellent company.


Cherries in syrup

Carefully wash the cherries in order to eliminate any trace of any fungicides, and remove the stems.

Then place the fruits in a saucepan, adding a liter of water, 70 g of lemon juice (about 3 lemons) and sugar (about 100 g) for every kilo. Bring to a boil for no less than 5 minutes. Drain the cherries, leaving the syrup on the bottom until it reduces to about half the volume. Arrange the cherries in the jars, taking care not to exceed the height of the base of the neck of the containers.

Pour the warmed syrup, shaking from time to time to facilitate the rise of the air bubbles and completely covering the cherries. The penetration of the ingredients into the fruits occurs slowly as they have been left whole. Be careful the syrup must remain one and a half centimeters from the edge.

If you want, add a pinch of cinnamon or vanilla, or a glass of maraschino. Seal tightly and boil for the times indicated.

250cc (20 minutes) - 500cc (35 minutes) - 1000cc (40 minutes) - 1500cc (45 minutes).


Properties of cherries

Sweet and inviting, the cherries they are a truly greedy fruit. In addition to the taste they also have numerous propriet & agrave: they are in fact rich in vitamins And mineral salts. Not only that: cherries contain antioxidants useful for slowing down cell aging due to the action of free radicals, melatonin, a natural substance that aids sleep, e malic acid which promotes the activity of the liver, cleans the stomach and detoxifies the blood.

Excellent sources of potassium, regulator of body fluids, are appreciated for their properties & # 768 purifying. If you suffer from problems of intestinal irregularity remember that consuming a large number of cherries can have effects laxatives, whether it is good or bad is much up to you. A real contraindication to the consumption of this fruit actually exists. It is good to know that you should never break the core: contains toxic substances!

Cherries are also rich in natural sugars, such as fructose and levulose, and, as regards the nutritional values, we can say that 100 grams of ripe fruit bring about 38 calories: if eaten plain they are therefore a perfect low-calorie dessert.


Maraschino: the recipe to make it at home

As limoncello is prepared with the maceration of the peel of a citrus fruit, this liqueur is prepared by macerating the black cherry stones.

The Maraschino it's a liqueur of Dalmatian origin, sweet and colorless, based on a particular type of cherry, better known by the name of visciolina or black cherry (instead here's how to prepare sour cherries in alcohol).

The liqueur owes its name to the varieties of the fruit used to produce it in Dalmatia, where the maraschino was born, that is, the morello cherry.

The production of the rosolio maraschino began in Zara in the Middle Ages. The oldest recipe received to date, dating back to the sixteenth century, is due to pharmacists of a Dominican monastery of the city. The production of maraschino continued unabated also thanks to the annexation of the city to the Kingdom of Italy, but was seriously compromised by the war events of the Second World War.

Following the Allied bombings, which destroyed much of the city and with it the historic distilleries, and the reprisals of the Tito partisans, the entrepreneurs from Zadar sought refuge in other regions of Italy, followed by the overwhelming majority of Italian Dalmatians who took the road of the exodus in view of the cession of Zara to Yugoslavia (1947). In the Italian peninsula the Maraschino found a homeland of adoption, up to become a well-known and widespread liqueur throughout the peninsula.

In the kitchen, maraschino is often used for preparation of sweets or for the alcoholic garnish of fruit salads or ice cream, but also as digestive at the end of a meal or as a base for the preparation of cocktails.

Those who want to try their hand at preparing maraschino at home can combine it with the creation of black cherry jams which, depending on the variety and place of cultivation, they ripen from the end of May to the end of July.

Just as limoncello and lemon cream are prepared with the maceration of the peel of a citrus fruit, maraschino is prepared by macerating the black cherry stones.

Ingrediants

  • 300 grams of sour cherries kernels
  • 1 liter of alcohol for food use at 90 °
  • 400 milliliters of water
  • 400 grams of sugar

Preparation

  1. In a jar, preferably in glass and hermetically sealed, place the black cherry stones and alcohol.
  2. Close the jar tightly and leave the stones to macerate for about four months. During this time the jar must be placed in a dark place, away from light sources. After four months, filter the liquid to remove the stones.
  3. Put a saucepan on the stove. Over low heat, dissolve the sugar in the water.
  4. Bring the water to a boil and let the syrup cool. Once cold, pour the syrup into the jar containing the flavored alcohol. Leave the liqueur to rest for about 20 days.
  5. Filter everything with a very narrow mesh filter (or with medical gauze) and finally bottle it.

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Cream of chickpeas and prawns

If you are looking for an appetizer to give a touch of refinement to your dinner & # 8220mare e monti & # 8221, here is the recipe for you: chickpea and shrimp cream.

Few ingredients and many aromas are the secret of the chickpea and shrimp cream. This delicious appetizer is easy to prepare and will be very appreciated by your diners. In addition, its fragrance will delight all your guests as well as the contrast between the soft and velvety consistency of the chickpea cream with the crunchy one and the strong and intense flavor of the sea of ​​the roasted prawns. Cream of chickpeas and prawns: marinating prawns The small marinating made with prawn tails is also very important for the success of the dish. This allows to enhance their typical and peculiar


Preparation of the pineapple pie in syrup

  1. Soften 50 grams of butter in a water bath or in the microwave.
  2. Drain the slices contained in a box of 500 grams of pineapple in syrup, keeping 1.2 dl of syrup.
  3. Shell 3 egg and divide the egg whites from the yolks into two different bowls.
  4. Whip the egg yolks with 100 gr of sugar until they are clear and fluffy then mix 150 gr of flour sifted with 3 teaspoons of yeast powder for cakes, and melted butter warmed.
  5. Finally, add the whipped egg whites until stiff and the syrup kept aside.
  6. Butter a 24 cm diameter cake pan with high sides and sprinkle it with 4 tablespoons of sugar. Line the bottom with the slices of pineapple, filling the spaces with half slices.
  7. Pour over thedough little by little and level it. Beat the mold on the table for the dough to settle well.
  8. Bake at 180 ° C for 15 minutes, then raise the temperature to 220 ° C and continue cooking for 15-20 minutes.
  9. Remove the pineapple pie in syrup, pass a knife along the entire edge, turn the pan over onto a serving plate and lift it after 5 minutes.
  10. Serve the upside down cake freshly baked or after letting it cool slightly.

Whiskey Sour

The key to an excellent whiskey sour? Getting the balance just right. This whiskey sour recipe has all the right proportions of bright, bracing lemon juice warming, floral bourbon and sweet simple syrup to deliver a refreshing cocktail that’s neither too cloying nor too biting. Using freshly squeezed juice is essential — the stuff that comes out of fruit-shaped squeeze bottles doesn't even compare. If you don & # x27t have any lemon on hand, you can swap it out for lime (or a mixture of the two). Serve on the rocks with an orange wheel and a Maraschino cherry arranged neatly on a drink spear (optional but recommended!), And enjoy. Cheers!

All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.


Frankfurt cake

A difficult recipe. difficult. no! only challenging to prepare an exquisite donut, the recipe "belongs" to the typical German cuisine.

Ingredients for 4 people:

  • FOR PASTA
  • 120 grams of butter or margarine
  • 150 grams of sugar
  • Lemon peel
  • salt
  • 4 eggs
  • 5 cl of rum
  • 160 grams of flour
  • 6 gr of baking powder
  • 50 gr of potato starch
  • FOR THE CREAM
  • vanilla pudding mix (in sachet)
  • 100 grams of sugar
  • 1/2 liter of whole milk
  • 200 gr of butter
  • FOR COVERAGE
  • 1 knob of butter
  • 50 grams of sugar
  • 100 gr of chopped almonds
  • maraschino cherries

First of all you will have to start with a bowl where you can work the butter well until it becomes sparkling, then add the sugar, a pinch of salt, the grated rind of a lemon, the 4 eggs and the white rum.

Now instead start stirring the starch with the yeast, then pour the contents into the bowl where you previously prepared the dough, slowly to avoid the formation of lumps.

Equip yourself with a well-buttered donut mold and add the contents of the bowl, put it in the oven (already hot) at a moderate temperature and let it cook for about 30-40 minutes. When cooked, remove the pasta from the oven, pour it into a dish to cool slowly.

Now you will start preparing the cream, mixing the contents of the vanilla pudding preparation (or substitutes) with the sugar, a puff of salt and the milk (lukewarm), help yourself with a whisk. Once this is done, pour the cream into a bowl and place it on the stove at a moderate temperature for a few minutes, remembering to always mix. Remove it from the heat and let it cool.

To make the border, you will need to have an aluminum foil greased with butter or margarine.
Now melt some butter in a pan with the sugar to prepare the coating, until it looks similar to gold and then add the chopped almonds, stirring for another 3-4 minutes.
After that pour the contents of the bowl on the previously prepared aluminum foil, flatten it and let it cool until it hardens. At that point, crumble it as much as possible.

Now comes the hardest part, that is, cut the cold dough (the dessert) horizontally into two sections and sprinkle the cream and close. Closed the donut, pour the rest of the vanilla cream over the surface of the cake and cover it with the crumbled almonds.

To decorate, use maraschino cherries placed on cream flakes.


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Main Ingredient Orange

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  • 1 apple
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  • 1 Banana
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  • 1/2 Lemon (juice)

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Main Ingredient Kiwi

Ingredients list:
  • 750 g of pineapple
  • 250 g of papaya
  • 3 Kiwi
  • 2 Mangoes
  • 2 Carambola
  • 250 G of Litchis
  • 1 Pomegranate
  • 4 Spoons of Sugar
  • 2 Spoons of Rum
  • 1 Glass of Sweet White Wine

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Dried Fruit Salad

Category Dessert Recipes, for 4 people.

Main Ingredient Orange

Ingredients list:
  • 300 g of dried fruit (figs, plums, apples)
  • 200 g of sugar
  • 1 Lemon
  • 1 Orange
  • Sultana raisins
  • Cognac

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Dried Fruit Salad With Cream

Category Dessert Recipes, for 4 people.

Main Ingredient Cream

Ingredients list:
  • 400 g of dried fruit (apricots, plums, figs)
  • 125 g of sugar
  • 15 Cl of Orange Juice
  • 25 Cl of Water
  • 1 Lemon (juice)
  • 4 Cl of Grand Marnier
  • 1/2 Lemon (juice)
  • 10 Cl of Cream

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Fruit salads | Ginger & amp Tomato recipes
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Ricerca Ricette con Macedonia di frutta con gelato .
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Macedonia Di Gennaio

Categoria Ricette di Dessert, per 4 persone.

Ingrediente Principale Arance

Lista ingredienti:
  • 3 Arance
  • 3 Fette di Ananas Sciroppato
  • 3 Kiwi
  • 1 Limone
  • 1 Bicchierino di Liquore All'arancia
  • Zucchero

Link Ricette:

Come fare la macedonia di frutta sciroppata | Ricette e guide cucina
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Macedonia Di Melone E Mirtilli

Categoria Ricette di Dessert, per 4 persone.

Ingrediente Principale Mirtilli

Lista ingredienti:
  • di Melone A Pezzetti
  • Mirtilli
  • 2 Cucchiai di Vodka
  • 1 Cucchiaino di Zucchero Di Canna

Link Ricette:

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Macedonia Di Mango E Ananas

Categoria Ricette di Dessert, per 1 persona.

Ingrediente Principale Mango

Lista ingredienti:
  • 75 G di Mango Tagliato A Cubetti
  • 75 G di Ananas Tagliato A Cubetti
  • 5 Cl di Yogurth Magro

Link Ricette:

Dolcissimo :: Mousse E Macedonia Di Frutta Esotica [CORSO DI CUCINA]
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Agenda di Nico

Oggi, brutta giornata: buia, pioggia, vento, tipica giornata autunnale. Se avevo in casa dei fichi ero intenzionata a fare ancora questa torta. L'ho fatta la settimana scorsa, è soffice e gustosa, troppo buona . La ricetta trovata su Peccati di gola con Anna , ma un po' l'ho cambiata, aggiungendo delle nocciole.


Ingrediants:

-500 gr. di fichi freschi
-250 gr. made with flour
-2 uova
-100 gr. of sugar
-1 limone
-1/2 bicchiere di Maraschino
(io 1/2 bicchiere latte+1 fiala aroma Maraschino-Paneangeli)
-1 bustina di lievito
-60 gr. of butter
-un pugno di nocciole
-zucchero a velo

Preparazione :
In una terrina lavorate bene con un mixer i tuorli con lo zucchero. Aggiungete il burro ammorbidito , la farina setacciata, il lievito, la scorza del limone e il maraschino. Al posto di Marashino , ho messo 1/2 bicchiere di latte e 1 fiala di aroma Maraschino. Alla fine aggiungete gli albumi montati a neve. Mescolate lentamente con un cucchiaio di legno per incorporare bene gli albumi . Aggiungete i fichi tagliati a fettine e mescolate ancora piano. Versate l'impasto in una tortiera da 24-26 cm. imburrata e infarinata o rivestita con la carta da forno. Mettete sopra le nocciole sminuzzate . Cuocete in forno riscaldato, a 180 gradi per circa 40 minuti. Fare raffreddare e spolverare con lo zucchero a velo.



O prajitura delicioasa , pufoasa cu smochine proaspete.


Ingrediente:
-250 gr faina
-60 gr.unt
-2 oua
-100gr. zahar
-coaja rasa de la o lamaie
-½ pahar Maraschino (eu 1 fiola aroma marschino + ½ pahar lapte)
-1 praf de copt
-500g.smochine proaspete
-un pumn de alune maruntite
zahar pudra vanilat

Mod de preparare:
Cu mixerul amestecati bine galbenusurile si zaharul , sa devina o compozitie cremoasa .Continuati sa amestecati cu mixerul, adaugati untul (sa fie destul de moale), coaja rasa de lamaie, maraschino, faina cernuta cu praful de copt. Eu nu aveam Maraschino si am pus o fiola de arom cu gust de marschino si jumatate de pahar de lapte .. ca sa fie mai lichida compozitia…si sa intre exact cantitatea de faina. Bateti albusurile spuma . Spalati bine smochinele ,taiatile in bucatele .Daca sunt destul de coapte lasatile cu tot cu coaje. deoarece nu ramane mai nimic din ele Incorporati albusul batut spuma, incet cu lingura ,amestecand de jos in sus. Puneti smochinele taiate si amestecati incet. La sfarsit se presara deasupra alunele maruntite(pisate) Captusiti o tava de tort cu diametru 24-26 cm. cu harti, puneti aluatul inauntru,nivelati. Se coace in cuptorul incalzit la o temp. circa 180 ° circa 40-45 minute. Se lasa sa se raceasca bine se pudreaza inainte sa serviti.

53 commenti:

La tua modifica l'ha resa senza dubbio ancor più buona di quello che già era! Ci vuole proprio un dolcetto così per cancellare il cattivo umore dato dalle grigie giornate! Mi piacerebbe proprio prendere un tè in tua compagnia.. magari con una fetta di questa torta! :) Un abbraccio.

Ely. Eh si..anche a me piacerebbe!
grazie mille ..buona giornata !
un abbraccio


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