DESSERTS
SALADS, APPETIZERS AND DRESSINGS
PASTAS, MEATS AND SAUCES
SIGNATURE COCKTAILS
DESSERTS
VOLCANO ORANGE® YOGURT PANNA COTTAS WITH
CRANBERRY ORANGE SAUCE
For panna cottas:
4 1/2 tablespoons sugar
Two 8-ounce containers plain nonfat yogurt
1 1/2 teaspoons vanilla
1/2 teaspoon finely grated fresh Volcano Orange® zest
2 teaspoons unflavored gelatin
3 tablespoons fresh Volcano Orange® juice
For sauce:
3/4 cup fresh Volcano Orange® juice
1/4 cup fresh or unthawed frozen cranberries
1 1/2 tablespoons sugar
FERRARA'S VOLCANO ORANGES® SORBET FOR
AN ICE CREAM MAKER
4 cups fresh squeezed Volcano Orange® juice
Equal parts sugar and water to make 6 cups of simple sugar base
2 cups water
Access to ice cream machine/maker
First make a simple sugar base of equal parts
sugar and water. (about 3 1/2 cups each). Boil then cool. Take
four cups Volcano Orange® juice, six cups simple sugar based
and two cups water and put into an ice cream maker. Follow instruction
of ice cream machine.
SICILIAN VOLCANO ORANGE® CAKE
1 Round sponge cake about 8.5" in diameter and 1-2 inches
high
2 egg yolks
4 tablespoons of sugar
1 cup of milk
2 tablespoons of cornstarch
5 Volcano Oranges® (4 segmented and 1 see below)
Wash one orange, and with a knife take a piece
of peel about 1" x 3". From the remaining peel, grate
one tablespoon. Then juice this Volcano Orange® and set aside.
The insides squeezed make about ?- ?cup of juice
4 tablespoons of orange jelly or smooth marmalade without much
pulp in it
The filling:
Heat the milk over medium flame and add the large
piece of orange peel stirring frequently. In a bowl, mix the egg
yolks, cornstarch and sugar, and a spoon of grated peel. Add this
mixture to the heated milk. Mix all together in a pan over a low
flame, stirring constantly to prevent the mixture from becoming
lumpy and bring to a boil. Let it cook for a few minutes while
stirring. Remove from flame, discard large piece of orange peel
then stir in two teaspoons of the juice and let it cool.
Preparation:
Peel the remaining 4 oranges and segment them
by hand into their natural half-moon shapes. Peel off as much
of the skin as possible, or even peel each segment completely
if you have time. Spread the filling on the sponge cake and then
lay the segments on top in a circle starting from the edge. In
a pan, heat the remaining juice (about 2-3 tablespoons) with the
marmalade until it becomes a syrupy consistency. Brush the oranges
with this mixture and leave to cool in refrigerator at least one
hour.
Variations:
If you're adventurous, you can use another kind
of cake, such as chocolate. You may also use a 2 layer cake and
increase the filling ingredients by 1.5 to add a layer of the
filling in the middle. If you add filling in the middle, sprinkle
a few drops of juice on the bottom layer before covering with
the filling. If you have access to "shortcake" in individual
serving sizes, you can make up to eight individual servings with
this recipe. If you have an Italian market nearby, the cake that
is traditionally used is called "Pan di Spagna" and
usually can be bought already prepared. This recipe is great as
a dessert or delicious for brunch!
LAVA RED MOUSSE
Serves 8 - Prep.time 25 minutes
1 ½ cups plain or Vanilla Yogurt
4 Volcano Oranges® peeled and pureed until smooth in a blender
(about 2 ½ cups)
1 Volcano Oranges® sliced
1 quart heavy Whipping Cream
3/4 cup sugar
With a mixer, whip the yogurt, sugar and the
orange puree until smooth, approximately 4 minutes. Whip the heavy
cream to a medium peak. Fold the whipped cream into the yogurt
mixture. Pipe into individual glass serving dishes. Serve immediately
or chill up to 3 hours. Garnish each serving with ½ orange
slice. For a delicious lighter version use non-fat yogurt and
low-fat whipping cream.
THIS AINT YOUR MAMMA'S JELLO
1 liter Italian Volcano® Orange Juice
Sugar to taste (1-4 TBS).
4 heaping tbs. cornstarch
Mix all ingredients in a pan on the stove. Stir
over low flame until it boils. Let boil for 1 minute then turn
off flame. Keep stirring until lukewarm. Pour into a large gelatin
mold or 8 small molds. Refrigerate for at least 3 hours and then
serve with chocolate sauce or whipped cream and a spring of mint.
VOLCANO ORANGE® TART WITH ORANGE CARAMEL
SAUCE
Serves 12
Orange Curd
1/3 cup Volcano Oranges® juice freshly squeezed
1/3 cup Lemon juice
6 large eggs
2 large egg yolks
1 tablespoon Volcano Oranges® peel grated
1/2 cup unsalted butter (1 stick) chilled and cut into 8 pieces
Crust
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup unsalted butter (cut into 8 pieces)
2 tablespoons whipping cream
1 large egg yolk
8 Volcano Oranges®
Orange caramel sauce for garnish
For Orange Curd:
Whisk sugar, orange juice, lemon juice, eggs,
egg yolks, and orange peel in medium metal bowl to blend. Add
butter; set bowl over saucepan of simmering water and whisk constantly
until curd thickens and instant-read thermometer inserted into
curd registers 175°F, about 12 minutes (do not boil). Remove
bowl from over water. Press plastic wrap directly onto surface
of curd; chill at least 1 day and up to 3 days.
For Crust:
Blend flour, sugar, and salt in processor. Add
butter and cut in, using on/off turns, until mixture resembles
coarse meal. Add cream and egg yolk and process until dough clumps
together. Gather dough into ball; flatten into disk. Roll out
dough on floured surface to 13-inch round. Transfer to 10-inch-diameter
tart pan with removable bottom. Fold dough overhang in and press
onto pan sides, forming double-thick sides. Pierce crust all over
with fork; freeze 30 minutes. Preheat oven to 375°F. Bake
crust until cooked through, about 30 minutes. Cool crust completely
in pan on rack. Spread curd evenly in cooled crust. (Can be made
1 day ahead. Cover; chill.) Cut peel and white pith from oranges.
Using small sharp knife, cut between membranes to release orange
segments. Transfer segments to paper towels and pat dry. Arrange
orange segments in concentric circles atop orange curd. Chill
tart up to 1 hour. Remove pan sides. Cut tart into wedges. Drizzle
lightly with Orange Caramel Sauce and serve.
VOLCANO ORANGE® SYRUP
Serves 4
3 cups Volcano Oranges® or Italian Volcano® Orange Juice
9 tablespoons sugar
1 1/2 tablespoons orange peels grated
Stir all ingredients in heavy medium saucepan
over medium heat until sugar dissolves. Increase heat and boil
until syrup is reduced to 1 1/2 cups, about 20 minutes. Refrigerate
until cold. Cover and keep refrigerated up to 2 days. Great treat
on pancakes.
PASTA, MEATS AND SAUCES
TENDERLOIN OF PORK WITH VOLCANO ORANGES®
RUM SAUCE
Makes 2-4 servings
4 Volcano Oranges®
3 large cloves garlic
1 teaspoon chopped fresh rosemary (or 1/2 teaspoon dried rosemary)
2 tablespoons dark rum
1 tablespoon dark brown sugar
1 tablespoon Worcestershire sauce
2 tablespoons extra-virgin olive oil
1 large pork tenderloin, about 3/4 pound
Salt and freshly ground pepper to taste
Grate the zest from 2 of the oranges, then squeeze
out the juice. You should have 1/2 cup juice. Set aside 1 tablespoon
of the zest/ Peal and segment the remaining 2 Volcano Oranges®
and set aside.
Place the remaining zest, the ½ cup juice,
garlic, rosemary, rum, brown sugar, Worcestershire sauce and 1
tablespoon of the olive oil in a large bowl. Stir well. Add the
pork, turn to coat evenly, cover and let stand for 30 minutes
at room temperature or up to 2 hours in the refrigerator.
Preheat an oven to 400 degrees. In a heavy ovenproof skillet,
heat the remaining 1 tablespoon olive oil over high heat.
Remove the tenderloin from the marinade, scraping off most of
the juice mixture; reserve the juice mixture for later use. Add
the tenderloin to the skillet and brown well on all sides.
Pour the reserved juice mixture over the browned
meat and transfer to the oven. Roast for 12 minutes. Take the
segmented remaining 2 Volcano Oranges® and add to the remaining
juice at the last minute, just enough to make them warm
Turn over the pork and continue to roast for
5 to 10 minutes longer. Cut into the meat; it should be barely
pink. Cook a few minutes longer if you prefer it well done.
Slice the pork into thin pieces and arrange
on a warmed platter. Season with salt and pepper. Scatter the
remaining orange zest over the sliced meat. Spoon some of the
pan juices over the meat and serve the rest in a gravy bowl
Adapted from Olive Oil: From Tree to Table by
Peggy Knickerbocker (Chronicle Books)
ASIAN BARBECUE MARINADE
Mix – Make enough to cover your selected meat, chicken or fish:
One part soy sauce
Once part teriyaki sauce
2 parts Italian Volcano® Orange Juice
Cover meat in marinade from 4 – 24 hours and store in refrigerator.
Then cook as you would normally on a barbecue or grill.
ANGEL HAIR PASTA WITH LEMON AND GARLIC
1 lb spaghettini or capellini
3 large garlic cloves, minced
1/2 to 3/4 teaspoon dried hot red pepper
flakes or 1/2 teaspoon cayenne pepper
1/2 cup extra-virgin olive oil
5 tablespoons Volcano Lemon Burst®
2 teaspoons salt (for pasta water)
1 teaspoon salt (for sauce)
1/2 teaspoon black pepper
1/2 cup chopped fresh flat-leaf parsley
Cook pasta in a 6-quart pot of boiling water
with 2 teaspoons of salt added until al dente. Reserve 1 cup cooking
water and drain pasta in a colander. While pasta is boiling, sauté
garlic and red pepper (to taste) in oil in a 12-inch heavy frying
pan, over moderate heat, stirring, until garlic is light golden,
about 5 minutes. Volcano Lemon Burst®TM juice, salt, pepper,
and 1/2 cup reserved cooking water and bring to a simmer. Toss
pasta in sauce with parsley. (In pan, add more cooking water if
pasta seems dry.)
POLLO ALLA PANNA CON LIMONE (Chicken
in lemon cream sauce)
Fast and easy!
Serves 4 to 6
1 1/2 pound of boneless and skinless chicken breast
1 tablespoon of butter
1 tablespoon of olive oil
1/4 cup of white wine
1/2 pint of heavy cream
4 tablespoons of Volcano Lemon Burst®
Salt and pepper to taste
Clean and wash chicken, and cut into thin filets.
In a large frying pan over medium-high heat, melt butter and olive
oil. When hot, add chicken and lightly brown on both sides. Remove
the chicken from the pan and set aside. Raise the heat to high,
pour in the wine and deglaze the pan by stirring. Reduce the heat
to medium and add the heavy cream and Volcano Lemon Burst®
(will not curdle with Volcano Lemon Burst®), bring to a boil
and then season. Add cooked chicken filets back to pan and let
simmer for 5 minutes.
SALADS, APPETIZERS AND DRESSINGS
VOLCANO ORANGE® CUCINA SPRING SALAD
1 med jicama cut on mandolin shoe strings
5 Volcano Oranges® sectioned and cut in bite sized pieces
1 ruby red grape fruit sectioned and cut in bite sized pieces
1 juiced key lime
1 juiced meyer lemon
1/2 bunch cilantro
1 TBSP chilli powder
1 TSP cumin
1 tsp salt
1 tsp black pepper
1/2 cup Volcani Cucina Extra Virgin Olive Oil
Mix the jicama and the cut fruit together. Mix
all fruit juices and spices together and toss with the fruit and
jicama. A great spring and summer treat.
VOLCANO ORANGES® SAUCE MALTAIS
Serves 2-4
2 each egg yolks
1 TBS water hot
8 oz butter, softened
1 pinch cayenne pepper
salt to taste
4 Volcano Oranges®
2 segmented for garnishing and
2 to make 1/4 cup Volcano Oranges® juice
In a stainless steel bowl, over a simmering
double boiler, whip the egg yolks with hot water until they thicken
and ribbon off the whip. This preconditioning helps to achieve
the proper thickening and binding of the sauce.
Add a spoonful of the hot butter and whip it
into the yolks till it is fully absorbed. Repeat until all the
butter is absorbed. Go slowly at first, and then more quickly,
as the ability to absorb butter increases.
Reduce the juice of 2 Volcano Oranges® to
2 TBS and add it with rapid beating to the egg yolk butter emulsion,
which will thicken further. Remove the bowl from heat, and continue
beating for a minute or two.
Season with a pinch of cayenne, and salt to
taste.
For a stronger sauce, add grated rind. To soften
the rind flavor, add a teaspoon of grated rind to a pint of boiling
water, strain off the water and add the blanched rind. Segment
the remaining 2 Volcano Oranges® and add to the sauce at the
last minute, just enough to make them warm and then pour over
your favorite vegetable.
This sauce is ideal with early Spring asparagus
or other lightly steamed vegetables.
Italian Volcano® ORANGE VINAIGRETTE
Yield: ¾ cup Fridge life: 2 days
¼ cup Italian Volcano® Orange juice
¼ cup Volcano Lemon Burst® ä or lemon juice
4 tbs. Extra-virgin olive oil
Salt and freshly ground pepper
Combine the juices and salt and pepper into small mixing bowl.
Slowly whisk in the oils. Pour finished vinaigrette into container
with tight lid and refrigerate.
SHRIMP BLAST!
This recipe makes a beautiful presentation and an excellent first
course or light lunch.
Serves 4
6 Volcano Oranges®
20 shrimp (medium size)
1/2 pound of arugula
1 lemon
Olive oil, salt and black pepper to taste
Wash the arugula and dry it very well. Put on
the plates making a complete bottom layer. Then peel the oranges
and cut them in round thin slices (about 5 slices per plate).
Boil (or steam) the shrimp and peel them leaving the head only.
Place one shrimp on each orange slice and decorate with lemon
slices which may be squeezed on the shrimp. Add salt and extra-virgin
olive oil and store in the refrigerator for 1 hour. Before serving,
add black pepper to taste.
SALSA BLAST!
Serves 4-6 - Prep. time about 1 hour
2 TBL. Red Onion, minced
5 Volcano Oranges® peeled and
cut into segments
1 c. Jicama, diced in ¼" (inch) cubes
1 TBL. Jalapeno Pepper, minced
1 tsp. Honey
Juice of one Lime
1 TBL. Olive Oil (optional)
2 leaves of Basil thinly sliced
Salt and Pepper to taste
Soak onions in lime juice for 30 minutes to soften
the flavor. Squeeze the juice of the oranges into a small saucepan.
Over medium heat, reduce the juice to a syrupy consistency - then
allow to cool.
Squeeze the excess juice from the onions and
discard the juice. Combine the onions with the orange syrup and
remaining ingredients. Stir gently. Allow the salsa to sit at
room temperature for at least 15 minutes, then taste again and
add salt and pepper to taste.
Adds a great flavor to grilled fish or meat!
VOLCANO ORANGE® DRESSING
Serves 8
2 whole Volcano Oranges®
1/2 cup sour cream or mayonnaise
To juice Volcano Oranges®, first soften by
rolling on a firm surface, then slice in half and juice with orange
juicer. Combine 1/2 cup sour cream or mayonnaise and orange juice.
Blend well and chill until ready to use. Spoon over your favorite
green salad!
SIGNATURE COCKTAILS
We suggest garnishing drinks with fresh flowers, a sprig of mint,
or a sprig of lavender.
Italian Volcano® BEAUTY
1½ tablespoons brandy
1½ tablespoons dry vermouth
2 tablespoons Italian Volcano® Juice
4 dashes white crème de menthe
1 tablespoon grenadine
2 tablespoons ruby port
Shake all ingredients except port with ice and strain into a
chilled glass. Float port on top by slowly pouring it over the
back side of a spoon and don't mix.
APRICOT VOLCANO ORANGE® SMILE
3 tablespoons apricot brandy
1½ tablespoons Volcano Lemon Burst®
1½ tablespoons Italian Volcano® Juice
1½ teaspoons gin or vodka
THE ITALIAN BISHOP
2 tablespoons Volcano Lemon Burst®
2 tablespoons Italian Volcano® Juice
1 ½ teaspoons powered sugar
pinch of ground cloves
¾ cup Cabernet Sauvignon
orange and lemon slices
Combine Volcano Lemon Burst®, Italian Volcano®
Juice, sugar, and cloves in a chilled glass. Stir to dissolve
the sugar. Add 3 ice cubes, pour in wine while stirring to mix.
SICILIAN BLOOD AND SAND
1½ tablespoons scotch
1½ tablespoons cherry brandy
1½ tablespoons sweet vermouth
2 tablespoon Italian Volcano® Blood Orange Juice
Shake ingredients with ice and strain into a chilled glass.
SICILIAN LAVA COCKTAIL
3 tablespoons gin
1½ tablespoons Italian Volcano® Juice
1 tablespoon dry vermouth
1 tablespoon sweet vermouth
Shake ingredients with ice then strain into either
a chilled cocktail glass or serve over ice in an old fashioned
glass. Garnish with an orange slice.
VOLCANO ORANGE® LAVA FIZZ
1 teaspoon grenadine
3 tablespoons Italian Volcano® Juice
¾ cup cold dry champagne
Pour grenadine and Italian Volcano® Juice into a chilled
glass and then gently add champagne. Garnish with an orange slice.
CREAMY VOLCANO ORANGE®
2 tablespoons cream sherry
2 tablespoons Italian Volcano® Juice
1 tablespoon brandy
1 tablespoon cream
Shake ingredients with ice and strain into a chilled glass.
MT. ETNA
3 tablespoons Italian Volcano® Juice
1½ tablespoons gin
2 teaspoons Triple Sec
2 teaspoons kirsch
1 teaspoon Volcano Lemon Burst®
Shake all ingredients with ice. Strain into a chilled glass and
garnish with an orange slice.
ITALIAN FOG CUTTER
3 tablespoons light rum
3 tablespoons Italian Volcano® Juice
2 tablespoons Volcano Lemon Burst®
1 tablespoon brandy
1 tablespoon gin
1 ½ teaspoons orgeat syrup
1 teaspoon sweet sherry
Shake all ingredients, except sherry, with ice.
Strain into a chilled glass and float sherry on top by pouring
it slowly over the back of a spoon. Don't mix.
FEDERICO FUDPUCKER
2 tablespoons tequila
½ to ¾ cup Italian Volcano® Juice
1 tablespoon Galliano
Pour tequila and Italian Volcano® Juice into
a chilled glass filled with ice cubes and stir well. Float Galliano
on top by slowly pouring it over the back of a spoon. Don't mix.
GIN AND SIN ITALIAN STYLE
3 tablespoons gin
3 tablespoons Italian Volcano® Juice
2 tablespoons Volcano Lemon Burst®
2 dashes grenadine
Shake ingredients with ice and strain into a chilled glass.
ITALIAN DAZE
3 tablespoons gin
2 tablespoons Italian Volcano® Juice
1½ tablespoons apricot brandy
Shake ingredients with ice and strain into a chilled glass.
ITALIAN DREAM
3 tablespoons Galliano
1½ tablespoons Triple Sec or Cointreau
1½ tablespoons Italian Volcano® Juice
1½ tablespoons half & half
Shake ingredients with ice and pour into a chilled glass.
ITALIAN CITRUS FIZZ
¼ cup gin
2 tablespoons Italian Volcano® Juice
1 ½ tablespoon Volcano™ Lemon Burst
2 teaspoons half and half
1 teaspoon maraschino liqueur
½ teaspoon powered sugar
cold club soda
Shake all ingredients except club soda with ice and strain into
a chilled glass filled with ice cubes. Top with club soda stirring
gently.
Italian Volcano® MIMOSA
½ cup Italian Volcano® Juice
½ cup champagne
VOLCANO ORANGE® RED MIMOSAS
Serves 8
2 750-ml bottles chilled sparkling white wine or champagne
3 cups chilled blood-orange juice (from about 10 Volcano Oranges®)
1/4 cup grenadine
In a pitcher gently stir together Mimosa ingredients.
BLOODY SCREWDRIVER (Great
for Halloween)!
3 to 4 tablespoons vodka
½ to ¾ cup Italian Volcano® Blood Orange Juice
SEX ON THE LIDO AT SUNSET
3/8 cup cranberry juice
3/8 cup Italian Volcano® Juice
2 tablespoons vodka
2 tablespoons peach schnapps
Pour all ingredients into a chilled glass over ice, stir well,
and then garnish with a maraschino cherry.
SAN GUINELLO
¼ apricot brandy
2 tablespoons Italian Volcano® Blood Orange Juice
2 to 4 dashes orange bitters
Shake ingredients with ice and strain into a chilled glass.
LEMON APPLE BURST (Refreshing!)
1 serving
8 oz unfiltered organic apple juice
2 tablespoons of Volcano Lemon Burst®
Ice
In tall glass combine and stir unfiltered organic apple juice
and Volcano Lemon Burst® and then add ice.
ORGANIC LEMONADE
1 part organic sugar
1 part Volcano Lemon Burst®
5 parts spring water
Combine sugar and lemon juice. Stir until sugar is dissolved.
Add water and stir again until well mixed. Enjoy!
VOLCANO LIMONCELLO
BURST®
1 and 1/2 squeeze bottles of Volcano Lemon Burst®
(300ml - 10.1 ounces)
1 cup organic sugar
2 cups water
2 cups plain vodka (80 proof)
What to Do:
- Heat the water and melt the sugar in it, to obtain a clear syrup.
Don't let it boil. Set aside and let it cool.
- Mix together the syrup with vodka and squeeze the Volcano Lemon
Burst® in. Stir the Limoncello Burst and refrigerate it before
drinking. Do not add ice.
- The final liquor has a mild alcoholic content (35-40 proof).
Add and extra cup of vodka and another 1/2 squeeze bottle of Volcano
Lemon Burst® (100ml), to increase that to approximately 45-55
proof.
- This liqueur will freeze if put into the freezer, unlike higher
proof liqueurs.
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