Recipes/Holiday

Find more recipes on
our Facebook page
facebook

dessert-img

 

Desserts

ITALIAN VOLCANO® LEMON BARS

Ingredients for 16 Small Lemon Bars:

For the shortbread crust:
1 cup all-purpose flour
1/2 cup room temp unsalted butter (1 stick)
1/4 cup powdered sugar
1/4 tsp vanilla
1/4 tsp salt
Bake crust at 350 degrees F. for 22 minutes

For the lemon layer:
2 large whole eggs
1 large egg yolk
1 cup white sugar
2 tbsp. all-purpose flour
1/4 cup Italian Volcano® Lemon Juice
1 tbsp. grated lemon peel
Bake at 350 degrees for 25 minutes. Garnish with powder sugar.

THIS AINT YOUR MAMMA'S JELLO

1 liter Italian Volcano® Orange Juice
Sugar to taste (1-4 TBS).
4 heaping tbs. cornstarch

Directions:
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.

salad-img

 

SALADS, APPETIZERS AND DRESSINGS

BURSTING GUACOMOLE!

2 medium, ripe avocados
1 tbsp. Volcano Lemon or Lime Burst®
¼ cup chunky salsa
1/8 teaspoon salt

Directions:
Peel and chop avocados; place in bowl.
Sprinkle with Volcano Lemon Burst®
Add salsa and salt; mash with fork.

ITALIAN VOLCANO® BLOOD ORANGE DRESSING

Serves 8

1 cup Italian Volcano® Blood Orange juice
1/2 cup sour cream or mayonnaise

Directions:
Combine 1/2 cup sour cream or mayonnaise and blood orange juice. Blend well and chill until ready to use. Spoon over your favorite green salad!

SPICY ARUGULA WITH VOLCANO LEMON BURST® DRESSING

Spicy Arugula
Shaved Parmesan
Fresh Tarragon
Chives

Top with:
Fresh minced garlic
Freshly cracked black pepper
Olive oil
Healthy squeeze of Volcano Lemon Burst®

pasta-img

 

PASTAS, MEATS AND SAUCES

ITALIAN VOLCANO® LIME CHICKEN

2 Boneless Chicken Breasts
3/4 cup Italian Volcano® Lime Juice
2 Tbsp. Extra Virgin Olive Oil
2 Tbsp. Chili Powder
1 Tsp. Dried Oregano
1 Tsp. Ground Cumin
1 Tsp. Dried Sage
Salt and Pepper to Taste

Directions:
Combine all the above ingredients except your chicken in a bowl and mix well. Place your chicken breasts in a shallow dish and pour your marinade over the top and cover. Place in the refrigerator for at least 3 hours but up to 48 hours.

Place chicken breasts on a plate and pour your marinade into a sauce pan. Heat your marinade on the stove and bring to a boil and then reduce to a simmer for 10 minutes until it thickens up so you can baste the chicken while cooking. Preheat your grill on medium heat and cook the chicken until done, about 10 minutes per side. While your chicken cooks, keep basting with your marinade reduction.

ANGEL HAIR PASTA WITH LEMON AND GARLIC

1 lb spaghettini or capellini
3 large garlic cloves, minced
1/2 to 3/4 tsp. dried hot red pepper flakes or 1/2 tsp. cayenne pepper
1/2 cup extra-virgin olive oil
5 tbsp. 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

Directions:
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® 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.)

VOLCANO BURST® LEMON PASTA SAUCE

Ingredients
4 tablespoons butter
1 cup heavy whipping cream
3 tbsp. Volcano® Lemon Juice
1 tsp. Volcano Lime Burst®
1 tsp. Volcano Lemon Burst®
1 cup beef broth
10 ounces uncooked pasta

Directions
In a sauce pan or skillet combine the butter, cream, and beef broth (or bouillon) and simmer over medium heat until reduced by about half.

Add the Italian Volcano® Lemon Juice and the Volcano Lemon and Lime Burst®

Cook your favorite pasta and top with this Lemon Sauce!

Add diced vegetables or cooked chicken if desired.

DREAMY LEMON BARBECUE SAUCE

1/2 cup Italian Volcano® lemon juice
2 tsp. Worcestershire sauce
1 tsp. salt
2/3 cup organic ketchup
1/2 tsp. chili powder
1/2 cup organic brown sugar
1 clove garlic, minced

Directions:
Prepare the sauce and set it aside. Brush the sauce on the cooked meat that is on the grill. Be sure not to use utensils that touched raw meat to add more sauce to the cooked meat.

BLOOD ORANGE-CRANBERRY GLAZE

1/2 cup Italian Volcano® Blood Orange juice
1/2 cup organic frozen cranberry juice
1/4 cup organic orange marmalade
1 1/4 tsp. chopped fresh rosemary
1 tbsp. butter
1/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper

Directions:
In a small saucepan, bring the cranberry juice, orange juice, marmalade and rosemary to a boil over medium-high heat. Boil until the glaze thickens enough to coat a spoon, whisking often, for 15 minutes. Remove from the heat. Whisk in the butter, then season the glaze with salt and pepper. Yield: about 1 1/4 cups

cocktail-img

 

SIGNATURE COCKTAILS

We suggest garnishing drinks with fresh flowers, a sprig of mint, or a sprig of lavender.

OLD FASHIONED LEMONADE

1 cup Italian Volcano® Lemon Juice
6 cups filtered water
1 cup agave nectar or organic sugar (sweeten to taste)
Ice to serve

 

 

SUPER SWIRLING KIDS PUNCH

1 tbsp. Volcano Grenadine Burst®
3 oz. Italian Volcano® Tangerine Juice
3 oz. Organic lemon-lime soda

Directions:
Pour Grenadine into the bottom of a glass. Add the tangerine juice and watch it swirl. Top with soda and a cherry for garnish.

THE GREAT GREEN MOJITO

1 bunch fresh mint, cleaned
1 cup organic sugar
16 tbsp. Italian Volcano ® Lime Juice
Ice cubes
1 (750 ml bottle) quality rum
1 liter organic club soda

Directions:
Muddle the mint, sugar, lemon and lime juices until well mixed. (Keep a sprig or two of mint aside for garnish). Mix remaining ingredients. Add ice. Enjoy!

For a non-alcoholic mojito that kids and adults can enjoy, substitute the rum with 1 cup kale juice, and sweeten with agave to taste.

BRUNCH PUNCH

2 cups water
1 cup organic lemon lime soda
1 cup Italian Volcano® Lemon Juice
1 cup Italian Volcano® Lime Juice
1/2 cup Volcano Grenadine Burst®

Optional:
1/2 cup vodka
1/4 cup tequila

Combine ingredients in a pitcher and pour over ice.

ORGANIC PINK LEMONADE

1 cup Italian Volcano® Lemon Juice
2 tbsp. Volcano Grenadine Burst®
6 cups filtered water
1 cup agave nectar (sweeten to taste)
Ice to serve

ITALIAN VOLCANO® PINK PASSION

3 ounces Italian Volcano® Lemonade
1 ounce organic Grenadine
1 ounce Gin or Vodka of your choice
Dash of Italian Volcano® Lemon Juice

Top off with some club soda or sparkling mineral water. 
Fill the glass with ice. Garnish with fresh raspberries for an extra special touch.

ITALIAN VOLCANO® BLOOD ORANGE SANGRIA

2 cups Italian Volcano® Blood Orange Juice
2 tbsp. Italian Volcano® Lemon Juice
¼ cup Italian Volcano® Lime Juice
2 cups dry Riesling wine
2 cups Champagne or sparkling wine
6 tbsp. fresh organic grapefruit juice
1 lemongrass stalk, tough outer layer removed, finely chopped

Directions:
Muddle lemongrass and lemon juice in a pitcher. Stir in Riesling and blood orange, lime, and grapefruit juices. Chill at least 30 minutes and up to 2 hours; strain into a clean pitcher. Pour ¾ cup citrus mixture into each ice-filled wine glass; add ¼ cup Champagne.

ITALIAN VOLCANO® “GIN-GER” POP

1 Shot of Gin
2 tbsp. Italian Volcano® Lemon or Lime juice
Add ice
Top with Ginger Ale

For a family-friendly version, omit the gin and garnish with mint.

ZESTY LEMONADE

1 cup Zesty Lemon Juice
5 cups filtered water
3/4 cup sugar (sweeten to taste)
Ice to serve